tag:blogger.com,1999:blog-45485463932115869612024-03-13T14:42:57.302-07:00The Well-Worn ApronAngelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-4548546393211586961.post-9896310268559247242013-08-07T13:19:00.000-07:002013-08-07T13:19:16.793-07:00What I learned on my summer vacation
<style>
<!--
/* Font Definitions */
@font-face
{font-family:"MS 明朝";
panose-1:0 0 0 0 0 0 0 0 0 0;
mso-font-charset:128;
mso-generic-font-family:roman;
mso-font-format:other;
mso-font-pitch:fixed;
mso-font-signature:1 134676480 16 0 131072 0;}
@font-face
{font-family:"MS 明朝";
panose-1:0 0 0 0 0 0 0 0 0 0;
mso-font-charset:128;
mso-generic-font-family:roman;
mso-font-format:other;
mso-font-pitch:fixed;
mso-font-signature:1 134676480 16 0 131072 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:"";
margin:0in;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-fareast-font-family:"MS 明朝";
mso-fareast-theme-font:minor-fareast;}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
font-size:10.0pt;
mso-ansi-font-size:10.0pt;
mso-bidi-font-size:10.0pt;
mso-fareast-font-family:"MS 明朝";
mso-fareast-theme-font:minor-fareast;
mso-fareast-language:JA;}
@page WordSection1
{size:8.5in 11.0in;
margin:1.0in 1.25in 1.0in 1.25in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.WordSection1
{page:WordSection1;}
-->
</style>
<br />
<div class="MsoNormal">
I just returned from 10 days at the glorious <a href="http://ciweb.org/">Chautauqua Institution</a> in western New York.<span style="mso-spacerun: yes;"> </span>There’s
so much to be said about this 166 year-old place where I annually meet up with
old friends, listen to music, learn about the world we live in, and walk along the
lake as much as possible. But I’ll leave that to someone else. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We live simply when we’re in Chautauqua because our lodgings
are very small and we are limited to the clothing and “stuff” we can get into
our luggage. I love to cook and I’m willing to make it part of my daily
vacation routine. But I found myself in small ill equipped kitchens with
limited refrigerator space.<span style="mso-spacerun: yes;"> </span>Despite this
we were pleased with the meals we created while away. If nothing else, we were
happy to skip the lackluster pizza by-the-slice-and greasy offerings from the
grill. There aren’t many restaurant options at the Chautauqua Institution …
it’s not about the food after all. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Before we left our little attic kitchen we were able to
consume all our fresh groceries and give the remains of our canned goods to the
local soup kitchen. I hate waste so this made me very happy. My way to avoid
waste at home is to freeze things for future use. But after our time of careful
shopping and cooking I found myself slightly appalled by my over crowded
freezer. In comes <a href="http://onehotstove.blogspot.com/2013/07/a-challenge-chill-out-and-clean-that.html#comment-form" target="_blank">Nupur with a clean-out challenge</a>. Talk about timing. I always try to bring part of my Chautauqua experience home with me so this year I’m
bringing home “eating better and not buying groceries that exceed our need”.<span style="mso-spacerun: yes;"> </span>I’m going to start by drawing down on our
current stock. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Let the draw down begin.<span style="mso-spacerun: yes;">
</span>Today’s challenge: farro, homemade vegetable broth, and frozen unpeeled
shrimp.<span style="mso-spacerun: yes;"> </span>I’ll let you know what I come up
with. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3ycTwL1jUbD96lTO5U0t6Sg6Vr6FNJmeNB23N-B5V3I-_7HeGR_PCBjnK225GqA5CRUcDb5pTmsXt3046Tg7-fsyunMHfBKvF3KMjdWYqQkWAIzBi-jv1-3JGsV4K1uWea1ZR7BBRmk/s1600/blog8.7.2013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3ycTwL1jUbD96lTO5U0t6Sg6Vr6FNJmeNB23N-B5V3I-_7HeGR_PCBjnK225GqA5CRUcDb5pTmsXt3046Tg7-fsyunMHfBKvF3KMjdWYqQkWAIzBi-jv1-3JGsV4K1uWea1ZR7BBRmk/s320/blog8.7.2013.JPG" width="320" /></a></div>
<br />Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com0tag:blogger.com,1999:blog-4548546393211586961.post-73981977205388643582012-05-20T09:26:00.001-07:002012-05-20T16:42:28.458-07:00Cherries and summer have arrived<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ORAWUtE-BVVnbf_z9qN6YB0XwNir-T0oN8dPMfadqZq6Q0XVweSrgIZB8BGfcIv_kJfvA6GVai0nFDLWLkuhyrw5pDjWiVmfFAR8VqV9ziBbOD3jbV81Wzdg5ebPW2ADyS4KKzEmQMI/s1600/P5196519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ORAWUtE-BVVnbf_z9qN6YB0XwNir-T0oN8dPMfadqZq6Q0XVweSrgIZB8BGfcIv_kJfvA6GVai0nFDLWLkuhyrw5pDjWiVmfFAR8VqV9ziBbOD3jbV81Wzdg5ebPW2ADyS4KKzEmQMI/s320/P5196519.JPG" width="320" /></a></span></div>
<div style="font-family: Verdana,sans-serif;">
<style>
<!--
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:"";
margin:0in;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-fareast-font-family:"Times New Roman";
mso-bidi-font-family:"Times New Roman";}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
font-size:10.0pt;
mso-ansi-font-size:10.0pt;
mso-bidi-font-size:10.0pt;}
@page WordSection1
{size:8.5in 11.0in;
margin:1.0in 1.25in 1.0in 1.25in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.WordSection1
{page:WordSection1;}
-->
</style>
</div>
<style>
<!--
/* Font Definitions */
@font-face
{font-family:Times;
panose-1:2 0 5 0 0 0 0 0 0 0;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
@font-face
{font-family:Verdana;
panose-1:2 11 6 4 3 5 4 4 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
@font-face
{font-family:"Cambria Math";
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:"";
margin:0in;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-fareast-font-family:"Times New Roman";
mso-bidi-font-family:"Times New Roman";}
a:link, span.MsoHyperlink
{mso-style-unhide:no;
color:blue;
text-decoration:underline;
text-underline:single;}
a:visited, span.MsoHyperlinkFollowed
{mso-style-noshow:yes;
mso-style-priority:99;
color:purple;
mso-themecolor:followedhyperlink;
text-decoration:underline;
text-underline:single;}
p
{mso-style-noshow:yes;
mso-style-priority:99;
mso-margin-top-alt:auto;
margin-right:0in;
mso-margin-bottom-alt:auto;
margin-left:0in;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:Times;
mso-fareast-font-family:"Times New Roman";
mso-bidi-font-family:"Times New Roman";}
p.separator, li.separator, div.separator
{mso-style-name:separator;
mso-style-unhide:no;
mso-margin-top-alt:auto;
margin-right:0in;
mso-margin-bottom-alt:auto;
margin-left:0in;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:Times;
mso-fareast-font-family:"Times New Roman";
mso-bidi-font-family:"Times New Roman";}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
font-size:10.0pt;
mso-ansi-font-size:10.0pt;
mso-bidi-font-size:10.0pt;}
@page WordSection1
{size:8.5in 11.0in;
margin:1.0in 1.25in 1.0in 1.25in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.WordSection1
{page:WordSection1;}
-->
</style><span style="font-family: Verdana; font-size: 12pt;">Summer is here. I can feel it. Yesterday, I tasted it.</span><span style="font-family: Verdana;"></span>
<br />
<div style="text-align: justify; text-indent: .5in;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Verdana; font-size: 12pt;">The
first of the stone fruits showed up at a small temporary fruit stand on
Woodside Road. Cherries. Warm, round, juicy, and sweet. I hadn’t
considered cherries a stone fruit until the bubbly young woman selling them
referred to them that way. </span><span style="font-family: Verdana;"></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Verdana; font-size: 12pt;">“Last
to blossom, first to fruit. That’s cherries. And once they show up, apricots,
peaches and plums can’t be far behind.”</span><span style="font-family: Verdana;"></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Verdana; font-size: 12pt;">I
always put cherries in a separate category, with their own special short
season. They come earlier than the other summer fruits and are usually long
gone from produce stands and grocery stores by the time beautiful ripe
peaches were easy to find. I remember the vans, tents and stands that showed up
briefly along the Sonoma Country roads we sometimes traveled when I was growing
up. Where were going? I don't know anymore but I vividly recall one cherry seller with van he always parked under the same
grove of Eucalyptus trees. A hand painted sign boasted “fresh cherries” and "ice cold
cherry juice" but we never stopped. Who can blame my parents? Maybe we
had to be somewhere or they were worried about somebody's bedtime or naptime or
mealtime.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Verdana; font-size: 12pt;">But
once I had a car of my own, I went searching for that van. Despite the fact
that it wasn't cherry season I hopped in my brand new 1983 Toyota Corolla and
went looking for a familiar grove of Eucalyptus trees with a beat up van parked
in the shade. I found it. "Ice Cold Cherry Juice" was the only
offering that day. I bought myself a large bottle and drank it on the spot. The
color was rich and deep and the juice was not too sweet. It was refreshing and
delicious.</span><span style="font-family: Verdana;"></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Verdana; font-size: 12pt;">The
road takes a different curve in that spot now and the Eucalyptus trees are gone
but I still catch myself looking for that van when I find myself driving through
Sonoma County. Happening upon that stand on Woodside Road yesterday was the
next best thing to finding that long gone van.</span><span style="font-family: Verdana;"></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Verdana; font-size: 12pt;">I’m happy I was able to rise from the cloud of a
serious cold and that my schoolwork was behind me so I was able to
leave the house and do a few errands or I would not have seen the inviting
“today's pick” tent that popped up in Redwood City yesterday. </span></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptLziMwEvYrfEm1StNxrDTGx-Kgpbc04n38yayF95t9SP41U1DFVT_2GAEcHqFiXGvNx3in80U7T2K2WRDxGGiSXsGQs4TlUh-5rBdmp9C3lUAgTyDW9sd0EVosEhAaRBjbu7C-LgjhA/s1600/P5196522.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptLziMwEvYrfEm1StNxrDTGx-Kgpbc04n38yayF95t9SP41U1DFVT_2GAEcHqFiXGvNx3in80U7T2K2WRDxGGiSXsGQs4TlUh-5rBdmp9C3lUAgTyDW9sd0EVosEhAaRBjbu7C-LgjhA/s200/P5196522.JPG" width="169" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Verdana; font-size: 12pt;">I’m
thankful for the hardworking young man who drove the freshly cherries picked
all the way from <a href="http://maps.google.com/maps?q=escalon+california&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&hl=en&sa=N&tab=wl">Escalon,
California</a> so his girlfriend could sell them and I could enjoy them. </span></div>
<div style="text-align: justify;">
<br /></div>
<div align="center" class="separator" style="text-align: center;">
<span style="text-decoration: none;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HoNkd4ehtwHbcZy7YCkPc_rKzpuv2rNceea_IONahl6XSiXkONpOHyr9AQy5uAI78QnFfnFZLhfen6uWgGaUeGcdzSB0LkpRfzyh-M3XCBEl1wQe0BEmoeXq9xiD5cfI4_q8GujM6dc/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HoNkd4ehtwHbcZy7YCkPc_rKzpuv2rNceea_IONahl6XSiXkONpOHyr9AQy5uAI78QnFfnFZLhfen6uWgGaUeGcdzSB0LkpRfzyh-M3XCBEl1wQe0BEmoeXq9xiD5cfI4_q8GujM6dc/s200/photo.JPG" width="150" /></a></div>
<span style="font-family: Verdana; font-size: 12pt;"></span><span style="font-family: Verdana;"></span><span style="font-family: Verdana; font-size: 12pt;">And, I’m so glad FS
shared the image of the first cherry growing on the tree at the Outlook Inn
because it got me ready for the tastes of summer. </span><span style="font-family: Verdana;"></span><br />
<br />
<span style="font-family: Verdana; font-size: 12pt;">I'm very happy that the
once <i>resident teen</i> has returned home from his first year of college.
Surely the best sign of summer's arrival. </span>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com0tag:blogger.com,1999:blog-4548546393211586961.post-40995226565584540482011-05-19T11:32:00.000-07:002011-05-19T11:32:19.183-07:00Last School Lunch<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8VTPZfBJuOx5IVZcwBOuSFxhZ_nsdrjeEBukKO9fH0y11oru-zLO9k5-Z2Mu5hUpkxLC7v6P1gfWskI1PKHFmHcxGNJTQ1V_d9w2o-uAkH1LAJFbJ_x7j0rPW9LFRLQCjlfmt_7D7_Y/s1600/Sacklunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8VTPZfBJuOx5IVZcwBOuSFxhZ_nsdrjeEBukKO9fH0y11oru-zLO9k5-Z2Mu5hUpkxLC7v6P1gfWskI1PKHFmHcxGNJTQ1V_d9w2o-uAkH1LAJFbJ_x7j0rPW9LFRLQCjlfmt_7D7_Y/s320/Sacklunch.jpg" width="239" /></a></div> <style>
<!--
/* Font Definitions */
@font-face
{font-family:"Times New Roman";
panose-1:0 2 2 6 3 5 4 5 2 3;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:50331648 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-parent:"";
margin:0in;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";}
table.MsoNormalTable
{mso-style-parent:"";
font-size:10.0pt;
font-family:"Times New Roman";}
@page Section1
{size:8.5in 11.0in;
margin:1.0in 1.25in 1.0in 1.25in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.Section1
{page:Section1;}
-->
</style> <br />
<div class="MsoNormal" style="text-align: justify; text-indent: .5in;">I made school lunch for the last time today. And I cried.<span style="mso-spacerun: yes;"> </span>I didn’t cry at Senior Volleyball Night, the St. Pius Baccalaureate Mass, or the Mother/Son Walk at the Serra Fashion show but this morning standing in my kitchen staring down at the last bolillo, the bowl of tuna, and block of cheddar the tears simply rolled down my cheeks.<span style="mso-spacerun: yes;"> </span>I had known for years those big events were coming and I carried a freshly laundered vintage hanky to each one because I was sure I’d be reduced to a puddle of tears. At that moment I wanted something beautiful, dainty and dignified in my hand but the tears did not come. But this morning I was in my jammies and slippers searching for a hanky or tissue.</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify; text-indent: .5in;">I’ve made hundreds of lunches sometimes with pleasure, occasionally with a little resentment but mostly by rote. Have you ever driven to a familiar place and when you arrived you didn’t really remember the drive? That’s what school lunches were like most days. Andrew wanted the same thing every day: tuna on a roll with cheese, fruit, water, and a bag of Sun Chips. He’d be pleased to find string cheese, cookies or another treat but didn’t miss them if they weren’t there.<span style="mso-spacerun: yes;"> </span>When he was practicing for volleyball, wrestling or football he needed more so there might be an extra peanut butter sandwich or granola bar.<span style="mso-spacerun: yes;"> </span>Making his lunch didn’t take much thought or time and I did it almost everyday for the last 13 years.</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify; text-indent: .5in;">I did change things up now and then with some hits and a few misses. Turkey was favored for a while, he liked it and it didn’t make his backpack stink the way the tuna did. But before too long he missed the tuna and it was back to Costco for the multi-pack. Leftover pasta and pizza were a welcome change especially once he got to high school and had access to the cafeteria microwave. At one point, in a fit of independence, Andrew made lunch for himself but that didn’t last long. There was the bagel and cream cheese phase, the Top Ramen phase, and the “I don’t have time to eat” phase. There was the year in grammar school he got hot lunch almost every day until thankfully he grew tired of it. He’ll tell you that was the year he was heaviest and got sick the most due to the poor nutrition. He might be right. </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify; text-indent: .5in;">I didn’t want to make a big deal out of the last lunch but I did stick in a Reese’s Peanut Butter Cup as a special treat.<span style="mso-spacerun: yes;"> </span>I placed the brown bag next to the door, in “the drop spot” like always and wiped away the tears before Andrew was out of the shower.<span style="mso-spacerun: yes;"> </span>As he was getting ready to leave he said, “I don’t really need a big lunch cuz were having pizza in Hudleson’s class”.<span style="mso-spacerun: yes;"> </span>He spied the Reese’s cup and pulled it out to leave at home for later and took the rest.<span style="mso-spacerun: yes;"> </span>It was just like any other day, I’m not sure how much of it he’ll eat or if he even needs it but it’s there if he does.</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45MwqVTR3Dhn1J38TxC2RotoTSG9A5y12zot-_WFrdn4VbcRBpkqd_9RroN78bBsa_bLA0Q4KfobORzrqJ4yEhntkZuD6bk9iBa_NNriORLcJjmq2BNhdJK3jb7hvAHb7EWnxeuUXP_A/s1600/ATBsacklunch.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45MwqVTR3Dhn1J38TxC2RotoTSG9A5y12zot-_WFrdn4VbcRBpkqd_9RroN78bBsa_bLA0Q4KfobORzrqJ4yEhntkZuD6bk9iBa_NNriORLcJjmq2BNhdJK3jb7hvAHb7EWnxeuUXP_A/s320/ATBsacklunch.jpg" width="239" /></a></div><div class="MsoNormal" style="text-align: justify; text-indent: .5in;">I insisted on a picture. I guess I did make a big deal out of it. I’d like to thank the resident teen for indulging me.</div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com5tag:blogger.com,1999:blog-4548546393211586961.post-51034288836800956112011-03-17T09:18:00.000-07:002011-03-17T09:18:46.100-07:00Who needs a pizza stone?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4bg4Ic9tWfIH6W19m7tYIhcfNbYVSMCGIWbZlQMKm4ncO4vHpLRwhvLjFcf0u_kYguOHvLOi4DhpJP0fghQynhlh9aInfyKdSuBBxZRw4g-UaWlv9Sg_LESguoHeXsLw2OLOsVs-rVk/s1600/pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4bg4Ic9tWfIH6W19m7tYIhcfNbYVSMCGIWbZlQMKm4ncO4vHpLRwhvLjFcf0u_kYguOHvLOi4DhpJP0fghQynhlh9aInfyKdSuBBxZRw4g-UaWlv9Sg_LESguoHeXsLw2OLOsVs-rVk/s320/pizza.JPG" width="320" /></a></div> <style>
@font-face {
font-family: "Times New Roman";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> <div class="MsoNormal" style="text-align: justify;">The January 2011 cover of Sunset Magazine promises “Pizza in a skillet … and other one-dish wonders” and there’s a photo of “Luscious & low-fat: Easy broccoli rabe skillet pizza” to whet your appetite. I’ve made the broccoli rabe version once or twice and it is delicious. But it’s this easy skillet technique that I’m most excited about. Pick up a package of whole-wheat pizza dough from Trader Joe’s and use whatever you have on hand to top your pizza … it’s fast and economical and you can please everyone with a custom pizza. Fancy or finicky, everyone’s happy. Follow the Sunset recipe directions for preparing the dough in the skillet and cooking in the oven but top anyway you like.</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;">Here’s how I topped the pizza most recently: spread about ¼ cup of <b>char-roasted cherry tomatoes</b> on the crust, sprinkle with a cup of <b>shredded Italian cheese mix</b>, 1/3 cup of sliced <b>roasted red peppers</b>, and 8-10 <b>baby artichokes </b>blanched in salted water with 1 teaspoon of <b>dried Italian Seasoning</b> and cut in halves and quarters. Sprinkle with some <b>crushed red pepper</b> and <b>coarse sea salt</b> just before serving.</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109255">Sunset Magazine's Skillet Pizza Recipe</a></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;">Disclaimer: I work as a Recipe Tester in the Sunset Test Kitchen, but I am not compensated for this blog or for endorsing Sunset Recipes. Because of the time I spend with these recipes, I am familiar with them and confident about the results. That is why I often turn to Sunset when searching for recipes or ideas.</div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com4tag:blogger.com,1999:blog-4548546393211586961.post-62799650325762658002011-03-12T09:45:00.000-08:002011-03-12T09:45:13.240-08:00Swiss Orange Chip Tart<style>
@font-face {
font-family: "Times New Roman";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2aJfFf14PaXZglAqRrlfGZx6Qd91aiH3HGirCNcPZ8vZzlXcdwalAvjIc9efJSQ5oEwzsikI9mXBxmMuM_No3sveoSLZEi2erqqEENRP0hULDlZki2DnBrOq8KP7AKjLzFyRgCMgSrM/s1600/SwissOrangeChipTart.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2aJfFf14PaXZglAqRrlfGZx6Qd91aiH3HGirCNcPZ8vZzlXcdwalAvjIc9efJSQ5oEwzsikI9mXBxmMuM_No3sveoSLZEi2erqqEENRP0hULDlZki2DnBrOq8KP7AKjLzFyRgCMgSrM/s320/SwissOrangeChipTart.JPG" width="320" /></a></div><div class="MsoNormal">Growing up we always went to Swenson’s when we wanted ice cream; it was a San Francisco original and never disappointed. When I was very young I liked bubble gum ice cream but once I matured some and discovered Swiss Orange Chip there was no turning back. Orange continues to be my fruit of choice when it comes to chocolate but I rarely see it on dessert menus. Memories of Swenson’s ice cream led me to this dessert. When I saw Dories Greenspan’s "double chocolate and banana tart" I was inspired to try something similar with oranges and enter into food52’s week 28 contest. (Find a link at the end of this post.)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Are you a fan of Armistead Maupin’s “Tales of the City?” Can you name Mary Ann Singleton’s favorite Swenson’s ice cream flavor? Yep, Swiss Orange Chip but I swear I liked it first. Maybe the upcoming musical at A.C.T. inspired me too. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tart Dough</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 ¼ cup flour</div><div class="MsoNormal">¼ cocoa powder</div><div class="MsoNormal">2 tablespoons sugar</div><div class="MsoNormal">zest from one orange, save fruit for tart topping</div><div class="MsoNormal">½ teaspoon salt</div><div class="MsoNormal">10 tablespoons butter, cut in small pieces and well chilled</div><div class="MsoNormal">2 tablespoons heavy whipping cream</div><div class="MsoNormal">1 large egg </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 400 degrees.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Combine flour, sugar, cocoa, sugar, orange zest, butter, and salt in the bowl of a food processor. Pulse until the butter is the size of a pea.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a bowl or measuring cup with a spout whisk together cream and egg, processor is running pour into flour mixture. Process just until the dough comes together.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Press the dough evenly into a 9-inch tart pan with a removable bottom. Put a piece of parchment larger than the tin over the dough, extending above the pan. Fill the parchment with pie weights, beans or rice. It gets tricky here because a standard crust is baked until golden brown but that test doesn’t work with chocolate. Make sure the crust looks and feels baked but doesn’t smell burnt. Bake for 20 minutes with the weights in, remove the weights and cook another 10 minutes until the bottom is fully cooked. Cool completely on a rack before filling. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Orange Caramel </b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">¼ cup heavy whipping cream</div><div class="MsoNormal">1/8 teaspoon orange oil</div><div class="MsoNormal">3 tablespoons butter</div><div class="MsoNormal">½ cup sugar</div><div class="MsoNormal">2 ½ tablespoons corn syrup</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Whisk together ¼ cup cream and 1/8 teaspoon orange oil, set aside until needed.</div><div class="MsoNormal">Melt butter in a small saucepan over medium heat. Add sugar and corn syrup, using a silicon spatula stir gently until sugar is melted. Once melted only stir to avoid hot spots, remove from heat when cream turns a light to medium tan color. The sugar and corn syrup should be over the heat about 4 minutes. Whisk cream and oil into the hot mixture.<span> </span>Cool slightly, pour into cooled crust, and tilt to coat crust evenly. Chill in refrigerator to set caramel.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Bittersweet Orange Ganache and Fresh Orange Topping</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">8 ounces bittersweet chocolate, finely chopped</div><div class="MsoNormal">1 cup heavy whipping cream</div><div class="MsoNormal">¼ teaspoon orange oil</div><div class="MsoNormal">4 tablespoons, unsalted butter, room temperature, cut into several small pieces</div><div class="MsoNormal">3 large navel oranges (one of them should be the orange from the crust)</div><div class="MsoNormal">2 tablespoons orange marmalade</div><div class="MsoNormal">orange juice/water</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place chocolate in a heatproof bowl. Heat 1 cup cream and ¼ teaspoon orange oil to boiling and pour over chocolate. Let sit for about 30 seconds and stir gently until combine and the chocolate is melted. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add butter to chocolate, one piece at a time, until butter is melted and completely integrated and mixture is at least room temperature. Stir gently to avoid bubbles.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Pour over caramel layer and return to refrigerator to set.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Peel and section oranges over a bowl (See link to technique below). Once the ganache is set, lift the sections from the juice and place around the edge of the tart, on the ganache just inside the crust. Add 1 tablespoon of orange juice, use the juice left from the sections and add water to reach 1 tablespoon of liquid, if needed to marmalade and melt in the microwave. Drizzle over orange sections. Return to refrigerator to set glaze.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The tart should not be refrigerator cold when cut and served.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Useful links:</span><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: blue; font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: small;"><a href="http://www.food52.com/contests/224">Food 52: Your Best Late Winter Tart (Sweet or Savory) - BOOK 2 -- WEEK 28</a></span></b></div><div class="MsoNormal" style="color: blue; font-family: Arial,Helvetica,sans-serif;"><br />
</div><br />
<div style="font-family: Arial,Helvetica,sans-serif;"></div><div class="MsoNormal" style="color: blue; font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: small;"><a href="http://www.food52.com/blog/1664_how_to_segment_and_slice_an_orange%20">Food 52, Videos: How to Segment (and Slice) an Orange</a></span><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span></b></div><div class="MsoNormal" style="color: blue; font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="color: blue; font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: small;"><a href="http://www.blogger.com/goog_669753210"><span style="font-family: Arial,Helvetica,sans-serif;">"Tales of the City" at A.C.T. in San </span></a><a href="http://www.act-sf.org/1011/talesofthecity/"><span style="font-family: Arial,Helvetica,sans-serif;">Francisco </span><span class="showinfo">May 18–July 10, 2011</span> </a></span></b></div><div class="MsoNormal"> </div><br />
<h6 style="font-family: Arial,Helvetica,sans-serif;"> </h6><h6 style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></h6><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com5tag:blogger.com,1999:blog-4548546393211586961.post-30547502672634386322011-03-03T23:14:00.000-08:002011-03-03T23:25:06.387-08:00FFwD: savory cheese and chive bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23xJ6_Hafq-X__27_UqSpT2RefKSgYsoSTKMPTUEnZEdLFbx_IH-8RqgOHfQWbATSGy0bFfr74HHvpopxRBKn66vEgN7JJ1HjdTJar8WbaF1uIZ5lWAHRFIqSvslReMCVsNlk6muQFXE/s1600/loaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23xJ6_Hafq-X__27_UqSpT2RefKSgYsoSTKMPTUEnZEdLFbx_IH-8RqgOHfQWbATSGy0bFfr74HHvpopxRBKn66vEgN7JJ1HjdTJar8WbaF1uIZ5lWAHRFIqSvslReMCVsNlk6muQFXE/s320/loaf.JPG" width="320" /></a></div> <style>
@font-face {
font-family: "Times New Roman";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }a:link, span.MsoHyperlink { color: blue; text-decoration: underline; }a:visited, span.MsoHyperlinkFollowed { color: purple; text-decoration: underline; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> <br />
<div class="MsoNormal">Once again, it’s Friday and time to post my latest attempt at one of Dorie Greenspan’s recipes from her book, <a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530/ref=sr_1_1?s=books&ie=UTF8&qid=1299218218&sr=1-1">Around My French</a>. This savory quick bread (pages 34-36) came together as easily as promised. I sampled this bread each of the ways Dories suggests. I had a slice when the bread was still warm from the oven. Once the bread cooled I cut up a few cubes and invited a neighbor over to share the bread and a glass of wine. The bread was good but the conversation was better. My favorite way to eat this bread was lightly toasted and buttered.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVJoWKkE-gT66vTJNK1FNr3vbrFPDM01jDjTNM_e3Dht9T4ijaZTfL_8uImwD5Dt_e1NA5i4QWvTKJgoME4b6aLuPT937rEBOJtCywNLsi4wNachIaM18F6l3PFV9gGh0SlT2DHbEYDI/s1600/cheese.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVJoWKkE-gT66vTJNK1FNr3vbrFPDM01jDjTNM_e3Dht9T4ijaZTfL_8uImwD5Dt_e1NA5i4QWvTKJgoME4b6aLuPT937rEBOJtCywNLsi4wNachIaM18F6l3PFV9gGh0SlT2DHbEYDI/s200/cheese.JPG" width="200" /></a></div><div class="MsoNormal">The cheese is both grated and cubed. The grated cheese gives the bread it’s flavor and the cubes provide a toothy cheese texture because they don’t melt completely. This is a great technique. I want to try it in quiche next. I made the cubes very small but next time I’d like to make them a little bigger and see how it changes the bread.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtPf3kfVmDi8ldJFi6CdQtuVv-kCnkYwNs_ogMrb-QFUKVTjLnkk830sYRVN7m8LOjOHXDJYFKYME1GKC5K8ie_dLQEWMHz2344Uci-n-UBXEBPEohn5rOijfZXHEOBrWOk-ZgMplmbU/s1600/Butter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtPf3kfVmDi8ldJFi6CdQtuVv-kCnkYwNs_ogMrb-QFUKVTjLnkk830sYRVN7m8LOjOHXDJYFKYME1GKC5K8ie_dLQEWMHz2344Uci-n-UBXEBPEohn5rOijfZXHEOBrWOk-ZgMplmbU/s200/Butter.jpg" width="200" /></a></div><div class="MsoNormal">Kitchen tip: keep butter wrappers that have a fair amount of butter on them. Fold the wrapper over on itself to keep the butter fresh until needed to grease pans or cookie sheets. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Notes:<br />
Used Comte cheese.<br />
1 teaspoon Maldon salt.<br />
Instead of optional cayenne I added a dash of Tapitio to the milk.<br />
Used some sliced toasted almonds I had on hand in place of walnuts.<br />
About 40 minutes cooking time.<br />
<br />
</div><div class="MsoNormal"> Visit <a href="http://www.frenchfridayswithdorie.com/">French Fridays with Dorie</a> to see what everyone is doing with this recipe. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVkqEFXLsmhhYts0OOFMNHCxDLYjXiJBY25G0hIWHn6MEb9QhCU0RMujpOaMJrOY1HTljckdH_VX4qzmwZypiR_v-od7BAUHh6fPoMplKxPjvtUfBp07_iqEe5Vght8ecrKgu3Jf4s6Y/s1600/slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVkqEFXLsmhhYts0OOFMNHCxDLYjXiJBY25G0hIWHn6MEb9QhCU0RMujpOaMJrOY1HTljckdH_VX4qzmwZypiR_v-od7BAUHh6fPoMplKxPjvtUfBp07_iqEe5Vght8ecrKgu3Jf4s6Y/s320/slice.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com16tag:blogger.com,1999:blog-4548546393211586961.post-5581510885240946782011-02-26T10:42:00.000-08:002011-02-26T17:09:56.698-08:00FFwD: Dorie Greenspan’s "short ribs in red wine and port"<style>
@font-face {
font-family: "Times New Roman";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgquqrmRRVfaPHdEw0rLAv7uny1aTqMEny7-AYzsyT125XohIM4AYK58PnRDj8QqRdFC3FTjzk3JOGfA4au1W7YQkulPZATDr5EJZucYEPDsHf_hrVZWaMtNgk0DjcKt59wH4jxV54Tf1g/s1600/ribsclose.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgquqrmRRVfaPHdEw0rLAv7uny1aTqMEny7-AYzsyT125XohIM4AYK58PnRDj8QqRdFC3FTjzk3JOGfA4au1W7YQkulPZATDr5EJZucYEPDsHf_hrVZWaMtNgk0DjcKt59wH4jxV54Tf1g/s320/ribsclose.JPG" width="320" /></a></div><div class="MsoNormal">It’s another <a href="http://www.frenchfridayswithdorie.com/">French Fridays with Dorie</a>. This week’s dish was started on Wednesday, finished and served on Thursday but not posted until Saturday. Things got busy. <a href="http://www.doriegreenspan.com/">Dorie Greenspan’s</a> recipe for “short ribs in red wine and port” can be found on pages 254 & 255 in her book <a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530/ref=sr_1_1?ie=UTF8&qid=1298745225&sr=8-1">around my French table: more than 300 recipe from my home to yours.</a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">They’re predicting snow in San Francisco. Could there be a better night to come home to short ribs? Most of the cooking for this satisfying meal was done the day before which made for a relaxing dinner prep after a long day at work. The overnight chill allowed for a quick and easy removal of the fat. Broiling the meat and heating the sauce filled the house with a warm earthy aroma and just the slightest hint of Asia. The meat was tender and flavorful and the sauce was thin but velvety rich. In the recipe Dorie warns the sauce will be thin so I wasn’t worried as I warmed it on the stove. Served the short ribs with mashed potatoes and peas. Well received by resident teen. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><i>Bon Appétit</i></b> </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Notes: </div><div class="MsoNormal">11 short ribs, about 4 inches each weighed close to 6 pounds. I had the butcher cut them in half because I like them small and it looked like they weren’t very big in the photo.</div><div class="MsoNormal">Carrots were small, used 3</div><div class="MsoNormal">Used parsnips, also small, used 2</div><div class="MsoNormal">6 cups broth</div><div class="MsoNormal">Citrus = orange</div><div class="MsoNormal">More salt?</div><div class="MsoNormal">Vegetables got soft but never really browned. The pot I used (yellow Club Dutch oven) was deep and narrow; wonder if there had been more surface space would the vegetables have browned?</div><div class="MsoNormal">Keep an eye on meat while under the broiler.</div><div class="MsoNormal">Very good.</div><div class="MsoNormal">Meat, fall off the bone tender.</div><div class="MsoNormal">Plenty left, will freeze some for future dinner. Hope it holds up.</div><div class="MsoNormal">Would make again but be sure to allow 2 days.</div><div class="MsoNormal">Store meat, sauce, and gremolata separately for tasty leftovers.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0zU_xmo30nkmB_4MIM4MOyVFW3bhXxkj6IpvPZVJ0rxwfRidX_M14JIYSLSB31jhDnS7mCh4Esh5usubZY2Nsb0MQ982TnA60IKUfpYe-jwgXPmNod1osfyiuKUX8kOndvBFsp5__Ho/s1600/ribsplate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0zU_xmo30nkmB_4MIM4MOyVFW3bhXxkj6IpvPZVJ0rxwfRidX_M14JIYSLSB31jhDnS7mCh4Esh5usubZY2Nsb0MQ982TnA60IKUfpYe-jwgXPmNod1osfyiuKUX8kOndvBFsp5__Ho/s400/ribsplate.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com11tag:blogger.com,1999:blog-4548546393211586961.post-50787575330839963822011-02-23T11:28:00.000-08:002011-02-24T07:51:57.924-08:00Meyer Lemon Pudding to-go<style>
@font-face {
font-family: "Times New Roman";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk92DMDXfU3WljeaFFKpwyyPaE4hcjEjAuQFtHWWFqv81rZbPzlSJR4F2sXKCSxEDRgDPnuw7Qbj81ixVvtiE134EffIGwnqjz7j5iRGLgsdDI2npar8AOqVph3YxTvY3jAkBv9ogoJR8/s1600/lemonpudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk92DMDXfU3WljeaFFKpwyyPaE4hcjEjAuQFtHWWFqv81rZbPzlSJR4F2sXKCSxEDRgDPnuw7Qbj81ixVvtiE134EffIGwnqjz7j5iRGLgsdDI2npar8AOqVph3YxTvY3jAkBv9ogoJR8/s320/lemonpudding.JPG" width="320" /></a></div><div class="MsoNormal"><span style="font-size: 18pt;">I’ve made Meyer Lemon Pot de Crèmes several times and think they’re delicious but I was looking for something a little homier when I came up with this recipe. I also wanted to use my small Chinese to-go boxes and knew they wouldn’t stand up to a water bath. Voilà, pudding adapted from an old copy of “Joy of Cooking” and entered in <a href="http://www.food52.com/contests/220_your_best_pudding#submit">the food52 pudding contest</a>. For kids lunches chill pudding in something a little sturdier like Tupperware or Gladware.</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamd8tylEaY9G2n3ejrr-K3LUNJ8Wd6E74P2d4r-G_-80TqlQaNqvdADJIe_XldxCze9l4vmjUi2tMsHrstNO_zDUW4jRtASkxkaU4UzaXwYTTGbmeWlWtY07C7DTwdl3BDQ2b9OcMzYo/s1600/puddingjar.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamd8tylEaY9G2n3ejrr-K3LUNJ8Wd6E74P2d4r-G_-80TqlQaNqvdADJIe_XldxCze9l4vmjUi2tMsHrstNO_zDUW4jRtASkxkaU4UzaXwYTTGbmeWlWtY07C7DTwdl3BDQ2b9OcMzYo/s200/puddingjar.JPG" width="200" /></a></div><div class="MsoNormal"><span style="font-size: 18pt;">I also chilled some of this pudding in used canning jars. Inspired by <a href="http://www.stephmodo.com/2011/02/easy-homemade-crumb-cake-edible.html">Stephanie Brubaker & her blog Stephmodo </a>who is always sharing treats from her kitchen with friends and neighbors I wanted to share some of this comforting pudding. My neighbor Patricia is famous for her plum jam and every Christmas I’m a lucky recipient of this homemade treat. Patricia likes the jars and rims back so that she can re-use them and I’m all for it. This year, instead of giving her jars back empty she’ll have ready-made dessert for tonight. Patricia also gave me the lemons I used in this recipe. I have great neighbors!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-size: 18pt;">Meyer Lemon Pudding to-go</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 18pt;">½ cup sugar</span></div><div class="MsoNormal"><span style="font-size: 18pt;">6 tablespoons cornstarch</span></div><div class="MsoNormal"><span style="font-size: 18pt;">¼ teaspoon salt</span></div><div class="MsoNormal"><span style="font-size: 18pt;">1 ½ teaspoon Meyer lemon zest</span></div><div class="MsoNormal"><span style="font-size: 18pt;">4 cups milk</span></div><div class="MsoNormal"><span style="font-size: 18pt;">2 eggs</span></div><div class="MsoNormal"><span style="font-size: 18pt;">3 teaspoons Meyer lemon juice</span></div><div class="MsoNormal"><span style="font-size: 18pt;">1 teaspoon vanilla</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 18pt;">Mix sugar, cornstarch, salt and lemon zest in the top of a double boiler or a metal bowl you can set over boiling water. While mixing, slowly add milk and place over (not touching) boiling water. Stir constantly until mixture begins to thicken. About 10 minutes. Cover and cook 10 more minutes.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 18pt;">Whisk together Meyer lemon juice and eggs. Stir about 1 cup of hot milk into eggs and add to milk over hot water. Stir constantly and cook for 2 minutes. Don’t overcook. Remove from heat, stir gently until slightly cooled, and add vanilla.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 18pt;">Continue stirring over an ice bath and pour into individual to-go containers and refrigerate until cold and somewhat firm.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 18pt;">***** </span></div><div class="MsoNormal"><style>
@font-face {
font-family: "Times New Roman";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> </div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/UMCNltgrs1U?feature=player_embedded' frameborder='0'></iframe></div><div class="MsoNormal"><span style="font-size: 18pt;">In my bridal shower gift (1986) “Joy of Cooking” edition the pudding is called blancmange but I can’t say blancmange without thinking of Monty Python. At roughly the 3 minute mark the menacing blancmange shows up. </span></div> <span style="font-size: 18pt;"><br />
</span>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com1tag:blogger.com,1999:blog-4548546393211586961.post-69932779801090778272011-02-17T21:56:00.000-08:002011-02-17T21:56:03.360-08:00FFwD: Dorie Greenspan’s pancetta green beans<style>
@font-face {
font-family: "Times New Roman";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> <br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcTFwVr1aVA-G46CeXcHkFn97H0SQWhgVL3tU6rkyrgA7Pdd8r0H38V39rjhRfbgS3ZYPsH_hPxs6NY2_-DfhjfzstCt8CfxOh11Ic1pcQ0lXCFCjwhYKlCIn-7Xg2-UNFMOImKrb_iU/s1600/P2095693.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcTFwVr1aVA-G46CeXcHkFn97H0SQWhgVL3tU6rkyrgA7Pdd8r0H38V39rjhRfbgS3ZYPsH_hPxs6NY2_-DfhjfzstCt8CfxOh11Ic1pcQ0lXCFCjwhYKlCIn-7Xg2-UNFMOImKrb_iU/s1600/P2095693.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcTFwVr1aVA-G46CeXcHkFn97H0SQWhgVL3tU6rkyrgA7Pdd8r0H38V39rjhRfbgS3ZYPsH_hPxs6NY2_-DfhjfzstCt8CfxOh11Ic1pcQ0lXCFCjwhYKlCIn-7Xg2-UNFMOImKrb_iU/s1600/P2095693.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcTFwVr1aVA-G46CeXcHkFn97H0SQWhgVL3tU6rkyrgA7Pdd8r0H38V39rjhRfbgS3ZYPsH_hPxs6NY2_-DfhjfzstCt8CfxOh11Ic1pcQ0lXCFCjwhYKlCIn-7Xg2-UNFMOImKrb_iU/s1600/P2095693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcTFwVr1aVA-G46CeXcHkFn97H0SQWhgVL3tU6rkyrgA7Pdd8r0H38V39rjhRfbgS3ZYPsH_hPxs6NY2_-DfhjfzstCt8CfxOh11Ic1pcQ0lXCFCjwhYKlCIn-7Xg2-UNFMOImKrb_iU/s320/P2095693.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YSxTiClnSZoY4dLop_zQbZqBjAXHNyuckadnG19_iISvD-D3GLXj8oZiuvUCnVbzpC7XTm9GoqjyyjwgKJr8DVHT8cDl8msw9EKmZUXg4yqT0S3ifBGXwdbJu_vUQw_dYxUTLHfDpIY/s1600/P2095695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="MsoNormal">This dish is quick and delicious. Green beans are a family favorite and often part of our weeknight dinners. Typically I quickly steam beans and serve them plain so it was fun to give our old standby a bit of a twist. Dorie Greenspan’s recipe found on page 333 of her latest book, <i><a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530/ref=sr_1_fkmr1_1?ie=UTF8&qid=1298008385&sr=8-1-fkmr1">Around My French Table</a> </i>was a great discovery. The recipe made more than the two of us could eat. The next morning I quickly reheated the beans and pancetta until they got just a little brown and crisp. I cleared a spot in the same non-stick pan, added a small bit of butter and prepared and egg, over medium. I found the combination very satisfying and tasty. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Thank you <a href="http://www.frenchfridayswithdorie.com/">French Fridays with Dorie </a>for keeping me cooking and trying dishes from this wonderful cookbook.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YSxTiClnSZoY4dLop_zQbZqBjAXHNyuckadnG19_iISvD-D3GLXj8oZiuvUCnVbzpC7XTm9GoqjyyjwgKJr8DVHT8cDl8msw9EKmZUXg4yqT0S3ifBGXwdbJu_vUQw_dYxUTLHfDpIY/s1600/P2095695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YSxTiClnSZoY4dLop_zQbZqBjAXHNyuckadnG19_iISvD-D3GLXj8oZiuvUCnVbzpC7XTm9GoqjyyjwgKJr8DVHT8cDl8msw9EKmZUXg4yqT0S3ifBGXwdbJu_vUQw_dYxUTLHfDpIY/s320/P2095695.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com3tag:blogger.com,1999:blog-4548546393211586961.post-81313952333868423702011-02-17T20:51:00.000-08:002011-02-24T07:53:01.928-08:00Cumin Infused Olives in Rye Garbanzo Bean Salad with Oranges<style>
@font-face {
font-family: "Times New Roman";
}@font-face {
font-family: "Verdana";
}@font-face {
font-family: "ArialMT";
}@font-face {
font-family: "Verdana-Bold";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNV3WRSwuPS-8xSsjUzpfj7xZUJ5UvnL1TrASTBdQGRvF_9kQpEKxsSi5TK57QrvtnrOA0XVrB4MxQiu9X_uPhduNAdT7zYxy1CX8El-VMcFLZze3FazRU4QvlBX_ZAymF14clXxwsxOU/s1600/ryesalad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNV3WRSwuPS-8xSsjUzpfj7xZUJ5UvnL1TrASTBdQGRvF_9kQpEKxsSi5TK57QrvtnrOA0XVrB4MxQiu9X_uPhduNAdT7zYxy1CX8El-VMcFLZze3FazRU4QvlBX_ZAymF14clXxwsxOU/s320/ryesalad.JPG" width="320" /></a></div><div class="MsoNormal"><span style="font-family: Verdana-Bold; font-size: 13pt;">I was thrilled to discover this recipe on the <a href="http://www.food52.com/blog/1704_editors_picks_citrus_olives?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+food52-TheAandMBlog+%28The+A%2BM+Blog%29">"Editor's Picks" list at food52 </a>this week; they even used my photo. <a href="http://www.food52.com/recipes/9474_cumin_infused_olives_in_rye_garbanzo_bean_salad_with_oranges">This is what editor Kristen Miglore</a> had to say about my salad. Here I reworked my rye berry salad from last year to create an </span><span style="font-family: Verdana-Bold; font-size: 13pt;">entry for the olive and citrus contest.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana-Bold; font-size: 13pt;">This salad works with any whole grain and if you’re in a hurry couscous it a great option. I like the olive, cumin, and orange combination as a simple salad before a heavy Mexican, Moroccan, or East African meal. I’ve added that quick salad to whole grains and garbanzo beans for something more substantial. Great on its own for lunch or as a side dish with grilled or roasted meat or fish. And, if you’re wondering, rye has a mild nutty taste but doesn’t taste like rye bread, which gets most of its flavor from caraway seeds.</span></div><div class="MsoNormal" style="line-height: 25pt;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;"><b>Cumin Infused Olives in Rye Garbanzo Bean Salad with Oranges</b></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;">1 cup rye berries or other whole grain</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;">½ tsp. kosher salt</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;">1 can garbanzo beans, rinsed and drained </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;">¼ cup chopped red onion</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;">½ cup parsley, coarsely chopped</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;">2 oranges</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;">Dressing: </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;">2 tsp. ground cumin</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;">2 Tbsp. olive oil</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;">1 cup pitted green olives</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;">2 Tbsp. sherry vinegar </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;">2 tsp. mustard </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;">½ tsp. kosher salt</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><span style="font-size: small;">additional salt and pepper to taste</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; line-height: 25pt;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Place the rye berries and salt in a large pot, cover with 2 ½ cups water and bring to a boil. Lower the heat and simmer for 60-90 minutes, until tender and most of the rye has split open. Add water as needed to keep the rye covered. </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">While rye is cooking prepare dressing. Toast cumin in a dry pan until fragrant, about 30 seconds, add olive oil and olives, sauté 1 minute or so to infuse oil and olives with the cumin. In a small bowl whisk together remaining dressing ingredients and scrap olives, oil, and cumin from pan into bowl, toss to combine (adjusting to your taste). Cover and bring to room temperature until ready to use.</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Drain rye well and run under cool water to stop the grains from cooking. Transfer to a bowl; add garbanzo beans, prepared dressing and toss to combine. Chill until the mixture is completely cool, or for up to a day.</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Zest one orange into the rye mixture. Peel and section both oranges and add to salad along with the red onions, and parsley. Section the orange over the salad allowing any juice to drain into the salad. </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="http://www.food52.com/blog/1664_how_to_segment_and_slice_an_orange?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+food52-TheAandMBlog+%28The+A%2BM+Blog%29">The food52 video on slicing and segment an orange is helpful and fun to watch. </a></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com0tag:blogger.com,1999:blog-4548546393211586961.post-46549633431338273112011-02-07T20:52:00.000-08:002011-02-07T20:52:13.685-08:00Salted Orange Cardamom Caramels – with or without pistachios or chocolate<style>
@font-face {
font-family: "Times New Roman";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3ERTi9wDtdRpN9ajJ33H4YIF0WqHtA3fKEYTv6iVkR8u6CTRzllg57wSZ-ta5Ho5-58vcmO1xNo-4LLX2f3gWYBiqntTdDacqngmqAsT78dc3KPhG_t-u-1hMblDKck5WgqxRP53UlI/s1600/P1305659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3ERTi9wDtdRpN9ajJ33H4YIF0WqHtA3fKEYTv6iVkR8u6CTRzllg57wSZ-ta5Ho5-58vcmO1xNo-4LLX2f3gWYBiqntTdDacqngmqAsT78dc3KPhG_t-u-1hMblDKck5WgqxRP53UlI/s320/P1305659.JPG" width="320" /></a></div><div class="MsoNormal">You will also find this recipe at the wonderful <a href="http://www.food52.com/">food52 website</a> and <a href="http://www.food52.com/blog">blog</a>. I've added it to the <a href="http://www.food52.com/contests/213_your_best_recipe_with_cardamom">cardamom contest.</a> Check it out and participate, it's lots of fun. I am impressed with the work <a href="http://www.food52.com/blog/about_amanda">Amanda Hesser</a> and <a href="http://www.food52.com/blog/about_merrill">Merrill Stubbs</a> are doing but what I love most is seeing what the contributing home cooks are creating in their own kitchens. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVEVt-fhn6-pBA0cp7wqmminypK316-OSGwew64AyZWRxKceLBX10Lt1bAa55Gjnm5zdqi4JuMdR_RZ9CAt8AOK-P-JVxqbiT-UkuY_9hnw1sYrsbCF0okyymge4bJOd_jlLt-NvqGXc/s1600/P1315667.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVEVt-fhn6-pBA0cp7wqmminypK316-OSGwew64AyZWRxKceLBX10Lt1bAa55Gjnm5zdqi4JuMdR_RZ9CAt8AOK-P-JVxqbiT-UkuY_9hnw1sYrsbCF0okyymge4bJOd_jlLt-NvqGXc/s200/P1315667.JPG" width="200" /></a></div><div class="MsoNormal">I love caramel sauce and candy but I’m a bit intimidated by any recipe that requires me to use my candy thermometer.<span> </span>A strong craving for this combination of flavors sent me to the kitchen despite my fears and I am very pleased with the results.<span> </span>The pistachios are optional; I don’t think they add much more than a little crunch and color but some of my taste-testers disagree and urged me to leave the option in. A small drizzle of chocolate is also tasty and looks nice but is optional too. Inspired by Emily Luchetti’s Orange-Cardamom Ice Cream (<a href="http://www.amazon.com/gp/product/0811846024/ref=s9_simh_gw_p14_d4_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=0V7837NF4BHGCFX6Y8J3&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846">A Passion for Ice Cream, Chronicle Books, 2006</a>) and adapted from <a href="http://www.blogger.com/goog_1453918722">David Lebovitz Salted Butter Caramels (http://www.davidlebovitz.com/2010/01/salted-butter-caramels/</a><a href="http://www.davidlebovitz.com/2010/01/salted-butter-caramels/">)</a>.<span> </span>Avoid Ultra-Pasteurized whipping cream and use cultured butter if possible.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">3/4 cup heavy cream</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1/2 teaspoon vanilla extract</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 teaspoon flaky sea salt, divided (I use Maldon)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">4 green cardamom pods, crushed</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Zest of 1 medium orange</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1/2 cup light corn syrup</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 cup sugar</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">about 4 tablespoons, divided, salted butter, cut in small pieces, at room temperature (cultured if available)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">½ ounce salted pistachios, chopped (optional)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 ounce bittersweet chocolate, chopped (optional)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Calibrate you candy thermometer.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Line a 9-inch loaf pan with foil.<span> </span>For best results, use Reynolds Rapid Release and coat with cooking spray or butter.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Combine cream, 2 tablespoons butter, vanilla, ½ rounded teaspoon sea salt, cardamom and orange zest in a small saucepan heat to just before boiling – small bubbles will be forming around the edges of the pan.<span> </span>Remove from heat, cover, and let steep for 20 minutes before continuing. Don’t let the cardamom cream cool too much.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Attach your candy thermometer to the side of a heavy bottomed 4-quart saucepan so that the bulb will be submerged. Heat corn syrup and sugar over medium heat; stir carefully until the sugar melts. Once the sugar has melted only stir to avoid hot spots.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cook the syrup to 310ºF (155ºC).</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">You may need to tilt the pan to submerge the bulb and get an accurate reading.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove from heat and stir in warm cardamom cream, until smooth.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Return to heat and cook to 260F (127C).</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove pan from heat, take out thermometer, and stir remaining butter, until it’s melted and caramel is smooth.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Pour caramel into the loaf pan and let sit for ten minutes, then sprinkle with rounded 1/4 teaspoon of sea salt and pistachios, if using. Set on a rack and completely cooled. You can check this by touching the sides and bottom of the pan. When cool, lift foil and caramel from, carefully remove foil**, and slice caramel with a long, sharp knife into squares or rectangles.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0W__E5VWbJl3Gbp3UF4TvJLM4EEVyYsV7OF3MZGxWRCQw_jBzncoLoSny-yImrPBHm0zeT9-Qqt9mkr2z3lOFDav6gI6BkeL_LDXw5PUGZX-njiWp5W9T6yHt_13ix_lLskSBlaKG_U/s1600/P2035674.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0W__E5VWbJl3Gbp3UF4TvJLM4EEVyYsV7OF3MZGxWRCQw_jBzncoLoSny-yImrPBHm0zeT9-Qqt9mkr2z3lOFDav6gI6BkeL_LDXw5PUGZX-njiWp5W9T6yHt_13ix_lLskSBlaKG_U/s200/P2035674.JPG" width="200" /></a></div><div class="MsoNormal">** For chocolate option: melt chocolate in the microwave and using a fork drizzle over the caramel.<span> </span>Place in the refrigerator for about 10 minutes before cutting to allow the chocolate to set.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Wrap caramels individually in waxed paper otherwise they get sticky. David Lebovitz says they’ll keep for about a month but I’ll never know cuz they disappear very quickly around here.<span> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">A Passion for Ice Cream, available on Amazon: <a href="http://www.amazon.com/Passion-Ice-Cream-Fabulous-Desserts/dp/0811846024/">http://www.amazon.com/Passion-Ice-Cream-Fabulous-Desserts/dp/0811846024/</a> Disclosure: Emily is my cousin by marriage and I tested recipes in this book before it was published. In spite of that connection, or because of it, I always reach for Emmy’s books first when making dessert.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I don't have any financial interest in the book.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8Vgbov9A4npTSE2q1_aqaZQdJeyzbiqjF87Qh3Ed5J_b_l3X1u8yY-psaNRdvoElNsMA1ob6qprBr8GMOkagLsCmNdLmVSU__8XskLwv1loIS3U7iUaMTGMJjO3Lki320Dtv7qd4iNo/s1600/P1315661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8Vgbov9A4npTSE2q1_aqaZQdJeyzbiqjF87Qh3Ed5J_b_l3X1u8yY-psaNRdvoElNsMA1ob6qprBr8GMOkagLsCmNdLmVSU__8XskLwv1loIS3U7iUaMTGMJjO3Lki320Dtv7qd4iNo/s320/P1315661.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com0tag:blogger.com,1999:blog-4548546393211586961.post-49472449609476434832011-02-05T18:28:00.000-08:002011-02-05T18:28:36.876-08:00FFwD: Dorie Greenspan’s Basque Potato Tortilla or how I learned the truth about my broiler.<style>
@font-face {
font-family: "Times New Roman";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5A5d_LKJIz0eH7bZdMaOV-reo4yXYXykULmda3U-rEj6_nPKI6Mqc6LoaY4yvsqMUooBjWEu7flfUWsCCxR_ouaE54JAAp7F9sffOTk1SzYuxeu_RB7mzvJbnCHpuSsC4CCAKXkdRVvM/s1600/P2055688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5A5d_LKJIz0eH7bZdMaOV-reo4yXYXykULmda3U-rEj6_nPKI6Mqc6LoaY4yvsqMUooBjWEu7flfUWsCCxR_ouaE54JAAp7F9sffOTk1SzYuxeu_RB7mzvJbnCHpuSsC4CCAKXkdRVvM/s320/P2055688.JPG" width="320" /></a></div><div class="MsoNormal">Here I am participating in my first <a href="http://www.frenchfridayswithdorie.com/">French Fridays with Dorie</a> and feeling like a screw up. There is nothing wrong with the recipe just with the cook and her equipment.<span> </span>I decided this week’s dish would be perfect for dinner because my teenage son is great fan of breakfast for dinner.<span> </span>Greenspan suggests serving the tortilla with bacon for an American diner meal and I knew my son would love it. The final dish was fine for dinner and very good cold in my lunch the next day but it wasn’t perfect and I know why …</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When I try a recipe for the first time I always read carefully through the whole thing once before I shop, again while collecting the ingredients, and one last time before I start cooking. Well, maybe not always. I was in a rush to get dinner on the table and was multitasking. I didn’t read the first paragraph on page 143 carefully enough.<span> </span>Dorie writes that “the top is almost set – there’ll be a circle of liquid or jiggly egg at the center” but I stopped reading after I saw the word “set”. Finally I figured out that 21 minutes was too long for the eggs to be on the stovetop and checked the recipe one more time.<span> </span>I had let the eggs go well beyond the suggested 8-10 minutes. Lack of extra ingredients and a hungry teenager forced me to carry on. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBkFmZurasXe-dWuQ1Ws9TZK6A48OX3FbJkAyWuXVkhFso8Ay7l65P0VDLobF82V3NKvfOypjP7esogtF99btcjZ6wVfK1fgiw9gjcwhai3gEyz9ep6FbBmoB-2Hh7uTpUysWYkaxTYKw/s1600/P2035681.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBkFmZurasXe-dWuQ1Ws9TZK6A48OX3FbJkAyWuXVkhFso8Ay7l65P0VDLobF82V3NKvfOypjP7esogtF99btcjZ6wVfK1fgiw9gjcwhai3gEyz9ep6FbBmoB-2Hh7uTpUysWYkaxTYKw/s200/P2035681.JPG" width="200" /></a></div><div class="MsoNormal">This is when I encountered problem number two. My broiler had been pre-heating for a long time, over heated and shut itself off. I didn’t know my oven did this but now I know the truth about my oven’s broiler. The oven was warm because I cooked the bacon in there and I didn’t notice that the broiler was off.<span> </span>I continually peeked through the window to see if the top had browned and it never did. I finally figured out what was going on but at that point the eggs were <i>very well cooked</i> and I decide to stop and call it dinner. Lesson learned.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I will do better by Dorie next time, I promise. <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=around+my+french+table&x=0&y=0">Dorie Greenspan's Around My French Table (available on Amazon)</a> is full of beautiful photos, delicious recipes, and headnotes that make great reading. I encourage you to find out for yourself.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bon Appetit</div><em style="font-family: Arial,Helvetica,sans-serif;"><br />
</em>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com6tag:blogger.com,1999:blog-4548546393211586961.post-66257367275253079012011-01-27T15:24:00.000-08:002011-01-27T15:24:08.040-08:00Capellini with Mussels & Clams in Rich Saffron Broth<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaM0Gjk3_dmEHuGFYH4dL9Ct55ltBEc_prS9ynrl1gm130n5nSdhx9h7oucD3m7rjh_GISoekWjP9qOHMQDuvafiKQ-kAa2gObGLiXWrveT0EZYzulL85iFxz9DP4UG6mhFekGeelJUN4/s1600/seafoodpasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaM0Gjk3_dmEHuGFYH4dL9Ct55ltBEc_prS9ynrl1gm130n5nSdhx9h7oucD3m7rjh_GISoekWjP9qOHMQDuvafiKQ-kAa2gObGLiXWrveT0EZYzulL85iFxz9DP4UG6mhFekGeelJUN4/s400/seafoodpasta.JPG" width="400" /></a></div><style>
@font-face {
font-family: "Times New Roman";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> <style>
@font-face {
font-family: "Times New Roman";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> <br />
<div class="MsoNormal">Capellini with Mussels & Clams in Rich Saffron Broth</div><div class="MsoNormal">Dinner for 2</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">My son has always loved clams with pasta or in chowder and he doesn’t mind if they come from a can but we both prefer them fresh and flavorful right out of the shell. We were Italy when Andrew was first served clams and mussels in there shells; he was pretty young. I was worried that he wouldn’t want the fish once he saw it in its natural form but boy was I wrong because he dug right in and loved it.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Live clams and mussels straight from the fish market allow me to whip up a special dinner quickly on a weeknight. There’s something about seeing the pile of empty shells grow as we each create our own bowl of seafood pasta. Sometimes we eat them one by one and the brothy pasta is our satisfying finish and other nights we empty every shell before we dig into the seafood, pasta and broth combination.<span> </span>Make sure you have a spoon to get every sip of the yummy broth. Crispy crostini or a chewy bread like Acme Sweet Batard are also great ways to soak up the broth. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Pinch of saffron</div><div class="MsoNormal">2 cups seafood or chicken broth </div><div class="MsoNormal">1 tablespoon butter</div><div class="MsoNormal">1 shallot, minced</div><div class="MsoNormal">2 teaspoons tomato paste or 1 grated roma tomato</div><div class="MsoNormal">18 dozen clams, scrubbed</div><div class="MsoNormal">18 mussels, scrubbed and beards removed</div><div class="MsoNormal">1/3 cup crème fraiche</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 oz. angel hair pasta, prepared following package instructions.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Warm the broth in the microwave, mix in the saffron and allow it to steep while the seafood is cleaned and the shallots cook.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Melt butter over medium heat in pan or pot with a lid that is large enough to hold the broth and seafood.<span> </span>Add the shallots to the butter and sauté until softened then add tomato, broth and saffron. Bring the broth to a simmer. Add the seafood, cover and simmer until all the clams and mussels open, 7-10 minutes. Once most of the clams and mussels have opened discard any that haven’t opened and assemble pasta</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Divide the pasta between two deep wide pasta or soup bowls, top each serving of pasta with half the clams and mussels. Whisk the crème fraiche into the broth over high heat until combined and heated. Pour the broth over the clams, mussels and pasta.<span> </span></div><div class="MsoNormal"><br />
</div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com0tag:blogger.com,1999:blog-4548546393211586961.post-31676403750798535272010-08-23T23:15:00.000-07:002010-08-23T23:15:49.294-07:00Foodie Fights: Corn and Tomato<div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 16px; font-weight: bold; white-space: pre-wrap;">Fresh Corn Enchilada Soup with Might’ve Been Guacamole (but the tomatoes got in the way)</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3HisO7QOWlUOgNRyyjWCezTcPqnS2An1PnZ0OuvsX2ONCIJt8NoTeYXiaRZMPmHG2iBPMbcI0bNzUz-0ZYZxfLfrEE95sO16uCZ8qaKLeeFZdmpE7nSM7NY3nmcH3YDpSkeTQr9yRuc/s1600/P8235138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3HisO7QOWlUOgNRyyjWCezTcPqnS2An1PnZ0OuvsX2ONCIJt8NoTeYXiaRZMPmHG2iBPMbcI0bNzUz-0ZYZxfLfrEE95sO16uCZ8qaKLeeFZdmpE7nSM7NY3nmcH3YDpSkeTQr9yRuc/s400/P8235138.JPG" width="400" /></a></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="white-space: pre-wrap;"><b><br />
</b></span></span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">My inspiration for this soup came from an old favorite enchilada recipe. I picked up all the ingredients for the enchiladas and headed for the kitchen. When I started planning this dish the weather here was still pretty cool but all that changed today. Instead of the rich soup I had planned on I decided to lighten things a bit but not too much, and serve the soup chilled. It was delicious. My son loved it hot last night and again today when it was chilled. I tried it both ways too and agree it is really good. Next time I might use a large can of green chilies, especially if I use the heavy cream and add the jack cheese. </span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Make sure to toast the cumin, it really makes a difference. </span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="white-space: pre-wrap;"><b></b></span></span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fresh Corn Enchilada Soup </span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoon cumin seeds</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons butter</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 large yellow onion, chopped</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">8 ears of corn (8-9 cups or kernels)</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 garlic cloves, minced</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon kosher salt</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 quart chicken broth</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 8 oz. container sour cream</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup non-fat (whatever you have on hand) milk or</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup whipping cream (see note)</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 small can diced green chiles </span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup shredded jack cheese, optional (see note)</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Tortilla chips</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Might’ve Been Guacamole (but the tomatoes got in the way)</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Prepare guacamole, cover and set aside until ready to use. If you’re serving the soup right away keep guacamole at room temperature, otherwise refrigerate until ready to serve the soup. Bring to room temperature for hot soup and keep chilled if serving soup chilled. </span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Slice corn kernels from cobs, set aside until ready to use. </span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Warm a large pot over medium heat and toast cumin seeds. <a href="http://www.blogger.com/goog_1516326816">(More than you ever wanted to know about toasting cumin seeds but very helpful.</a></span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.coolsnap.net/landon/?p=114">)</a></span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Once the seeds are toasted add butter and onions. Cook, covered, stirring occasionally, until softened, 5 minutes. Stir in garlic, salt and corn to combine. Add chicken broth. Bring to a simmer, and cook for 15 minutes. Carefully remove about tow cups of corn from the pot.</span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Meanwhile, whisk together sour cream and milk or whipping cream.</span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Using an immersion blender puree until smooth. If you use a regular blender do this in 2 cup batches, drape a clean dishtowels over the lid and hold in place with your hand making sure none of the hot soup overflows. Whisk in the mixed creams. Return reserved corn to pot. Add diced green chilies and cheese if desired. To serve the soup hot, heat gently (do not boil); to serve cold, chill at least 2 hours. </span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pour about 2 cups of soup into a bowl, sprinkle 3 or 4 crushed tortilla chips over soup and top each serving with 2 tbsp. guacamole. Serve with tortilla chips and remaining guacamole.</span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>Note:</b></span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> In the winter months when you’re forced to use frozen or canned corn the extra richness of the cream and cheese works great. I find it’s too rich on a hot day. Make sure to heat the soup until the cheese is melted.</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Also, the soup may thicken up when chilled if it does thin to desired consistency with milk or broth.</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Might’ve Been Guacamole (but the tomatoes got in the way)</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 medium tomatoes, rough chop</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup chopped cilantro</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 small white onion, finely chopped</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 ripe avocados, diced</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 serrano peppers</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons lime juice</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon kosher salt</span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Gently combine all ingredients.</span></div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com3tag:blogger.com,1999:blog-4548546393211586961.post-43761944853107554282010-08-16T22:38:00.000-07:002010-08-16T22:42:21.377-07:00Foodie Fights: Tamarind and Brown Sugar<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span> <br />
<div class="MsoNormal"><b><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-size: x-large;">Indonesian Spatchcock Chicken and Kederok Salad</span></b><o:p></o:p><br />
<span class="Apple-style-span" style="font-size: x-large;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6X9dsQjEOxDKwep73DTNBu4yP1tVKrDRwsEXLDSLOiLSjvg7j4HOFFPmIAdnv-KfvbZ8_1_m1QEJgEiJSDuHWMT7i3dfaB3Hgpzg5pKdJ8dnvtaLlrqauytrboo_8tK2nT9Am-7Lkk8/s1600/P8165110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6X9dsQjEOxDKwep73DTNBu4yP1tVKrDRwsEXLDSLOiLSjvg7j4HOFFPmIAdnv-KfvbZ8_1_m1QEJgEiJSDuHWMT7i3dfaB3Hgpzg5pKdJ8dnvtaLlrqauytrboo_8tK2nT9Am-7Lkk8/s320/P8165110.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Everywhere I look these days someone is spatchcocking a chicken. And no, this has nothing to do with Mixed Martial Arts or WWE. But it does sound like a wrestling move, doesn’t it? To spatchcock a chicken, is to butterfly a chicken but it’s much more fun to say spatchcock. A butterflied chicken allows for a whole chicken to cook evenly and quickly on the grill, stovetop or in the oven. Since I can’t seem to escape it, I’ve decided to join the maddening crowd and use the technique in this week’s battle. If you want to try it t<a href="http://www.youtube.com/watch?v=wGQr8xmxRT0">his video</a> might help.<o:p></o:p><br />
<span class="Apple-style-span" style="font-family: monospace, Helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; white-space: pre-wrap;"><br />
</span></span></div><div class="MsoNormal">As soon as I saw the ingredients for the latest <a href="http://www.foodiefights.com/battle-15-tamarind-brownsugar">Food Fight Battle</a> knew I would be cooking Indonesian food. I was introduced to this delicious cuisine many years ago when I first met my late husband. His mother was born in the Netherlands and his father was born in Indonesia. My mother-in-law Rita is a fabulous cook and my father-in-law was her biggest fan. For special occasions Rita would cook for days to create a bountiful rijsttafel or rice table. Other times the feast was potluck with every cook bringing her best dish. In addition to an incredible feast there was always music, dancing, singing, and laughter. The women would always spend part of the evening discussing where to find the unusual ingredients needed to create these dishes. If one of them was going somewhere known to sell these unique things she would take requests from the group and at the next gathering the first order of business would be to deliver the groceries in anticipation the next rijsttafel feast. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">My in-laws and their friends arrived here over fifty years ago and had to go a long way to find the herbs, spices and other things needed to create dishes easily prepared in the Netherlands and Indonesia. But with so many hard to find ingredients they were great at figuring out substitutes for just about everything. It’s hard to imagine now that coconut milk was among the things not found at the local grocery store. As I recall, they tried soaking baking coconut in regular milk and adding coconut extract. Palm sugar was replaced with brown sugar and lemon juice would stand in for tamarind. Brown sugar is not a bad substitute and so we still use it often but the same cannot be said for using lemon juice in the place of tamarind. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I poured over Indonesian cookbooks and hand written recipes I’ve collected over the years to come up with something for this battle. Many dishes use sugar and tamarind so narrowing it down wasn’t easy. I don’t have time to create an entire rijsttafel but will give you a taste for one with this chicken dinner. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The sauce for the Spatchcock chicken is delicious; it’s rich and the sharp bright flavor of the tamarind keeps the sauce from being cloying and the brown sugar softens any sharpness the tamarind might have. I’m afraid I ran out of natural lighting so the photos do not do this dish justice. The crispy skin of the chicken works beautifully with the creamy sauce. The variety of textures and shapes in the Kederok Salad look great next to the chicken. The chilies in the dressing lend a nice amount of heat and the tamarind liquid thins the peanut butter without thinning the flavor.<o:p></o:p></div><span style="font-family: 'Times New Roman'; font-size: 12pt;"><br clear="ALL" style="mso-special-character: line-break; page-break-before: always;" /> </span> <br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Spatchcock Ayam Setan (Red Devil Chicken)</b><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">3-½ pound chicken<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2-3 serrano chilies (arbol or Thai), rough chop <o:p></o:p></div><div class="MsoNormal">3 cloves garlic, smashed and peeled<o:p></o:p></div><div class="MsoNormal">¼ medium white or purple onion, rough chop<o:p></o:p></div><div class="MsoNormal">¼ teaspoon fish sauce <o:p></o:p></div><div class="MsoNormal">1/8 teaspoon paprika<o:p></o:p></div><div class="MsoNormal">1 teaspoon kosher salt<o:p></o:p></div><div class="MsoNormal">1 tablespoon brown sugar<o:p></o:p></div><div class="MsoNormal">2 tablespoons tamarind concentrate, dissolved in ¼ cup water<o:p></o:p></div><div class="MsoNormal">1 13.6 ounce coconut milk<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 tablespoons peanut or vegetable oil<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzF3975rej-z2yhZSPlYvzPl8z5H5C50_i1FWNA-Ynwk90knf0UnquRWbn_We5dDik4eHdH3m6uomCiQzMpPuybDULgpspKSw_4GOgPvVXAbXmiiUcAftZP9xIGXfb8Su7HLD6Nx6ICLo/s1600/P8165099.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzF3975rej-z2yhZSPlYvzPl8z5H5C50_i1FWNA-Ynwk90knf0UnquRWbn_We5dDik4eHdH3m6uomCiQzMpPuybDULgpspKSw_4GOgPvVXAbXmiiUcAftZP9xIGXfb8Su7HLD6Nx6ICLo/s200/P8165099.JPG" width="200" /></a></div>Rinse chicken and pat dry. Place chicken, breast side down, on a cutting board. Using a sharp knife or poultry shears, cut along one side of the backbone and open the chicken like a book. Cut down the other side of the backbone to remove. Reserve backbone for stock or discard. Turn chicken breast side up and, using the heel of your hand, press firmly against breastbone until it cracks and the chicken lies flat. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a blender combine chilies, garlic, onion, fish sauce, paprika, salt, sugar, tamarind liquid, and coconut milk. Blend until smooth. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2q66lJXf_BfUEKJTtPqZOjqlqYaO0Iy9CcZoq-42YgTPotPpf3hbzi2YsFfQi4CDJw0S0or06ppBEgAGZJSkY3t409q2x1F4kxWv2Pn8yMKh1AFbJFCqb17ET4eOO3EVCFoGLYVDEvM/s1600/P8165101.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2q66lJXf_BfUEKJTtPqZOjqlqYaO0Iy9CcZoq-42YgTPotPpf3hbzi2YsFfQi4CDJw0S0or06ppBEgAGZJSkY3t409q2x1F4kxWv2Pn8yMKh1AFbJFCqb17ET4eOO3EVCFoGLYVDEvM/s200/P8165101.JPG" width="200" /></a></div>Heat the oil over medium high heat in a large ovenproof frying pan. Starting with the skin side down cook the chicken for 10 minutes on each side until well browned. Turn the heat down to medium low and add the sauce to the frying pan. Cook the chicken, basting frequently for 20 minutes, until the sauce is reduced by two-thirds and the chicken is fully cooked (165˚). Test with an instant read thermometer.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Meanwhile preheat the broiler to high.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place the chicken under the broiler, skin side up, baste with any sauce left in the pan and broil for five minutes, or until it is crisp and sizzling.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNmp09na0797y4ZJbzVCXe6DI6xrPOTHXh3k9-JEClSFKFGXvZkTJwkydpWeQpsXfpMzZkxMmSt3agxaKqKapeLGpp3Eam21kNGJUVyt1sleJmRT32PtXMeQE6-xgdtCm4isfvCk98SGY/s1600/P8165109.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNmp09na0797y4ZJbzVCXe6DI6xrPOTHXh3k9-JEClSFKFGXvZkTJwkydpWeQpsXfpMzZkxMmSt3agxaKqKapeLGpp3Eam21kNGJUVyt1sleJmRT32PtXMeQE6-xgdtCm4isfvCk98SGY/s200/P8165109.JPG" width="200" /></a></div>Cut the chicken into serving size pieces and serve with the Kederok and plenty of steamed rice to soak up the delicious sauce. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
<br />
<br />
<br />
<br />
<br />
<b> </b><br />
<b></b><br />
<b><div class="MsoNormal">Kederok (Fresh Salad with Peanut Sauce)</div></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Dressing:</div><div class="MsoNormal">2 serrano chili, cut into thin slices</div><div class="MsoNormal">2 clove garlic, sliced</div><div class="MsoNormal">1 teaspoon kosher salt</div><div class="MsoNormal">1 teaspoon grated fresh ginger</div><div class="MsoNormal">2 tablespoon tamarind, dissolved in ¼ cup water</div><div class="MsoNormal">2 tablespoons brown sugar</div><div class="MsoNormal">6 tablespoons natural crunchy peanut butter</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 cups bean sprouts</div><div class="MsoNormal">2 cups shredded Savoy cabbage</div><div class="MsoNormal">1 cup peeled and thinly sliced cucumber (if using English cucumber you can leave the skin on)</div><div class="MsoNormal">1 cup sliced, blanched, and chilled carrots</div><div class="MsoNormal">3-4 ounces blanched and chilled snow peas</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Whirl chili, garlic, salt, ginger, tamarind liquid, and brown sugar in a blender until smooth.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a small bowl whisk the tamarind brown sugar mix into the peanut butter.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Toss the vegetables with three quarters of the dressing reserving the rest to pass with dinner. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com6tag:blogger.com,1999:blog-4548546393211586961.post-52597457707120617032010-07-05T10:09:00.000-07:002010-07-05T10:09:18.334-07:00Summer Hash – Zucchini, Summer Squash, Sage, and Yukon Gold Potatoes<div class="separator" style="clear: both; text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkq-uDmaIJGaR3qL2Oj54fnxzRHfSzDs8B_hCG4VgmVc2YV_4nPDC8lp7tKacyk-pGol4IwMmdhaff7FVgdkPx8W8QyoGGNi-QjaaqF3KUjTZL-3UHyahMKJL2tU-4c0vPQ40qXwpOi2U/s1600/SummerHash1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkq-uDmaIJGaR3qL2Oj54fnxzRHfSzDs8B_hCG4VgmVc2YV_4nPDC8lp7tKacyk-pGol4IwMmdhaff7FVgdkPx8W8QyoGGNi-QjaaqF3KUjTZL-3UHyahMKJL2tU-4c0vPQ40qXwpOi2U/s400/SummerHash1.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><!--StartFragment--> </div><div class="MsoNormal" style="margin-bottom: 0.25in; text-align: left;">After St. Patrick's Day we have at least one meal of Corned Beef Hash with eggs. I love the salty flavors and the way the fried hash gets a nice crust. The rich egg yolk creates a wonderful rich sauce for it all. I was inspired by the <a href="http://www.food52.com/contests/162_your_best_summer_squash_recipe#submissions">“Summer Week 3 Contest: Squash” at Food52</a> to create something similar for summer. This combination is simple and tasty, wonderful for a special summer breakfast or a quick weeknight dinner.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 0.25in; text-align: left;">I prefer my egg over-medium but submitted this photo because I think it does a better job of showing the yummy yellow yolk. The yolk mixed into the hash is what I like best about this dish. Below the recipe are other photos I considered using. What do you think?<o:p></o:p></div><div class="MsoNormal" style="text-align: left;"><b><span class="Apple-style-span" style="font-size: x-large;">Summer Hash – Zucchini, Summer Squash, Sage, and Yukon Gold Potatoes</span></b><o:p></o:p></div><div class="MsoNormal" style="text-align: left;">Serves: 4<o:p></o:p></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">Ingredients:<o:p></o:p></div><div class="MsoNormal" style="text-align: left;">1 medium Yukon Gold Potato, diced<o:p></o:p></div><div class="MsoNormal" style="text-align: left;">1 Tbs. olive oil<o:p></o:p></div><div class="MsoNormal" style="text-align: left;">2 medium zucchini (total weight 8.5 oz.), diced<o:p></o:p></div><div class="MsoNormal" style="text-align: left;">2 summer squash (total weight 6.5 oz.), diced<o:p></o:p></div><div class="MsoNormal" style="text-align: left;">1 cup chopped onions<o:p></o:p></div><div class="MsoNormal" style="text-align: left;">2 Tbs. chopped fresh sage<o:p></o:p></div><div class="MsoNormal" style="text-align: left;">1 tsp. kosher salt<o:p></o:p></div><div class="MsoNormal" style="text-align: left;">½ tsp. fresh ground pepper<o:p></o:p></div><div class="MsoNormal" style="text-align: left;">4 eggs<o:p></o:p></div><div class="MsoNormal" style="text-align: left;">2 tsp. butter<o:p></o:p></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">Directions:<o:p></o:p></div><div class="MsoNormal" style="text-align: left;">Bring a medium size pot of water to boil, add potatoes. Cook at a low boil until just cooked, about 8 minutes. Drain. Reserve until ready to add to the zucchini.<o:p></o:p></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">Heat oil in a large sauté pan. Add remaining vegetables; leave them undisturbed for a few minutes so they can brown nicely.<span style="mso-spacerun: yes;"> </span>Add sage, salt and pepper, and mix through. Continue browning, turning occasionally. Once the have browned evenly, about 10 minutes add the potatoes. Continue cooking until potatoes begin to brown.<o:p></o:p></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">While the hash finishes cooking cook eggs. Melt the butter in a non-stick pan and cook the eggs to your preference. Leave the yolk at least a little runny because it tastes very good mixed into the hash.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX35QhRXLLwyhVdmG6LQNaqaZ9ludEETEkm2THfNnfgKpR8jS_usiVEGlAzKYzXQYRGVVAcur79yy-St94YQ6MO8yXx7TCzzH363ZMDV6WTLVn_iEloFabup7C12BwICF0PZWPIT3iow8/s1600/summerhash3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX35QhRXLLwyhVdmG6LQNaqaZ9ludEETEkm2THfNnfgKpR8jS_usiVEGlAzKYzXQYRGVVAcur79yy-St94YQ6MO8yXx7TCzzH363ZMDV6WTLVn_iEloFabup7C12BwICF0PZWPIT3iow8/s200/summerhash3.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnZEhIlj6uH6UXw6Sp7LzQhfuREpYSxIxkCpiQ4mZ7xkBYYv_vrdvf_-9gQNCQQfaVpz5Snekz8tWW8AIN1LtO0txsXgLpKVSXtfa3Zlmx9skbRqEjJxs1SYT_M0C-ezSaOk-YkbhulI/s1600/summerhash2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnZEhIlj6uH6UXw6Sp7LzQhfuREpYSxIxkCpiQ4mZ7xkBYYv_vrdvf_-9gQNCQQfaVpz5Snekz8tWW8AIN1LtO0txsXgLpKVSXtfa3Zlmx9skbRqEjJxs1SYT_M0C-ezSaOk-YkbhulI/s200/summerhash2.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaWe32vWxgn1H65cptV52uj4M8dt2W1zvkYHaBX5KH7RiieKBgfMSDLXpFsQBc58HwbjTLdTpqNMd35IhSb9AKKj4KVuyrEQila6tVVVK2v5TCh9r0ip7Q8MTe0j-KFVA3KkYsDOe-Rs/s1600/summerhash4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaWe32vWxgn1H65cptV52uj4M8dt2W1zvkYHaBX5KH7RiieKBgfMSDLXpFsQBc58HwbjTLdTpqNMd35IhSb9AKKj4KVuyrEQila6tVVVK2v5TCh9r0ip7Q8MTe0j-KFVA3KkYsDOe-Rs/s200/summerhash4.JPG" width="200" /></a></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><br />
</div><div class="MsoNormal"><br />
</div><!--EndFragment-->Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com1tag:blogger.com,1999:blog-4548546393211586961.post-22358352259967817442010-06-28T16:51:00.000-07:002010-06-28T16:51:11.820-07:00The Tropics Meet The Mediterranean – Papaya, Sesame Seed, and Za’atar Grilled Halloumi Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KlHHmkgVdTpG-Uv920VUfF3g2Ba6Yy046OJb4Ot26Sqn2PlzTechkhiWh7gW_zpT4KGhGNyS7lqJ1q-kgpfX9QpB-vI1nZS2y-bYUFRmM6MWvR3Duvo3zEiEDMl10mA9UzXaXM0zzds/s1600/fullplate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KlHHmkgVdTpG-Uv920VUfF3g2Ba6Yy046OJb4Ot26Sqn2PlzTechkhiWh7gW_zpT4KGhGNyS7lqJ1q-kgpfX9QpB-vI1nZS2y-bYUFRmM6MWvR3Duvo3zEiEDMl10mA9UzXaXM0zzds/s320/fullplate.JPG" /></a></div><br />
<span class="Apple-style-span" style="font-weight: bold;">Battle 9: Sesame Seeds and Tropical Fruit (Papaya, Guava or Starfruit)</span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span><br />
<div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLLO4BdIv3FUydKk5TlzLlITw6tOeIC5_HO_ifRoUtLVrqBc5Id2gxdIzv_KC12bMKXMkN3f26qRz1z0OvEOXv-6nxwXrBmjCq2nmY7Xq-MzozZRP-Z8XfFLMuX1rBGedp_IteWoBIbo/s1600/P6274874.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLLO4BdIv3FUydKk5TlzLlITw6tOeIC5_HO_ifRoUtLVrqBc5Id2gxdIzv_KC12bMKXMkN3f26qRz1z0OvEOXv-6nxwXrBmjCq2nmY7Xq-MzozZRP-Z8XfFLMuX1rBGedp_IteWoBIbo/s200/P6274874.JPG" width="200" /></a></div><div class="MsoNormal">I entered the latest <a href="http://www.foodiefights.com/battle-9-sesame-starfruit">Foodie Fight</a> and began thinking about a dish using sesame seeds and one of three tropical fruits. Not knowing much about papaya I purchased the large Mexican variety and the smaller Hawaiian fruit too. I liked them both but they are different. The first thing I noticed was the variation in the color of the fruit and the seeds too. I thought the smaller one was sweeter and the Mexican variety was a little firmer. The papaya from Hawaii would have been prefect for the tart I had in mind. But the morning brought the warm weather we’ve been longing for here in Northern California and my kitchen was too darn hot for baking. So I turned off the oven and started thinking about lunch.</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Not too long ago I purchased a small package of za’atar and I’ve been looking for a way to use it. <a href="http://en.wikipedia.org/wiki/Za'atar#Culinary_use">Za’atar</a> is spice mix used primarily in Middle Eastern cooking and sesame seeds are among the ingredients. That was enough to get me started. With a little salt, olive oil and lemon I thought the Mexican papaya could easily go in a salad with a Middle Eastern flavor. Grilled za’atar and sesame seed coated <a href="http://en.wikipedia.org/wiki/Halloumi">Halloumi</a> would round out the dish. Halloumi is a firm salty Greek cheese that holds up well when grilled. The cheese gets a nice crust, which only improves the flavor. The herbs, spices, and seeds in the za’atar benefit too when they get a little toasty. This cheese is popular in the Middle East and often combined with fruit.<br />
<br />
The salad made for a delicious lunch. This amount could serve 6 to 8 as a starter salad but I would still like to see everyone get two pieces of cheese and would increase Halloumi accordingly. This should work just as well with the Hawaiian papaya.<br />
<o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;"><br />
</div><div class="MsoNormal"><b>The Tropics Meet The Middle East – Papaya, Sesame Seed, and Za’atar Grilled Halloumi Salad</b><b><o:p></o:p></b></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;"><b>Serves: 4</b><o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">2 cups diced papaya (large dice)<o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">1 Tbs. lemon juice<o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">¼ tsp. kosher salt<o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">1 tsp. olive oil <o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">8 oz. Halloumi cheese cut cross-wise into 8 slices<o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">2 Tbs. sesame seeds<o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">3 tsp. za’atar<o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">Olive oil<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-left: 1.0in; text-indent: -1.0in;">8 cups, loosely packed, butter and red leaf lettuce, torn into bite-sized pieces<o:p></o:p></div><div class="MsoNormal" style="margin-left: 1.0in; text-indent: -1.0in;">2 tsp. sesame seeds<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Combine the papaya, lemon juice, salt and olive oil. Leave at room temperature until ready to serve. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Mix the sesame seeds and za’atar together in a pie tin or on a dinner plate. Warm a splash or two of olive oil in a medium size non-stick pan. Coat each side of the cheese with the sesame seed mix; lightly press it into the cheese. (Any remaining can be added to the dressing.) Place the cheese in the hot pan and fry for one minute. Turn the cheese and cook for another minute until the cheese is browned and crisp. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Meanwhile, gently toss the lettuce with 8 teaspoons of dressing (recipe below) and divide between four dinner plates.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place 2 slices of cheese and ½ cup of the papaya on each bed of greens. Garnish each salad with ½ teaspoon of sesame seeds. <o:p><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 16px;">Pass the remaining dressing, if desired.</span></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">Dressing:<o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">2 Tbs. lemon juice<o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">½ tsp. salt<o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">¼ tsp. pepper<o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">¼ tsp. za’atar<o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">1/3 cup olive oil<o:p></o:p></div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;">Mix together the lemon juice, salt, pepper and za’atar. Whisk in the olive oil.<o:p></o:p><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXsYtB7XZiVOYMcUbH-BiYwkPKu6fxD6eo4NMssqTMHN60KvUnx6BOlmmVqn65wXWJY0jMst1zRieTv_qEswUAmn_fEH8AUWHhuXHH4sfZjhThZJ0daB4UzJH5o0WdUDM74PP0cvNmP4/s1600/platedclose.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXsYtB7XZiVOYMcUbH-BiYwkPKu6fxD6eo4NMssqTMHN60KvUnx6BOlmmVqn65wXWJY0jMst1zRieTv_qEswUAmn_fEH8AUWHhuXHH4sfZjhThZJ0daB4UzJH5o0WdUDM74PP0cvNmP4/s320/platedclose.JPG" /></a></div><br />
</div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; text-indent: -.5in;"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com1tag:blogger.com,1999:blog-4548546393211586961.post-34920670536973270402010-06-17T10:42:00.000-07:002011-02-18T09:21:47.343-08:00Rye Berry and Garbanzo Bean Salad with Cherries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSj9HrTkPuxqAieHlKBlF5GY-4KTekeWcXr2LbE-1lTgPPIiz_T09-rE3BOkRyHiHt-g8cBcrKiY1H7Xot5wVB7F5vYdu1O6eJvGvI3sE2nCm6VSrwaUWsL21sCKY5v2w7zE3LF_tR-SQ/s1600/Rye+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSj9HrTkPuxqAieHlKBlF5GY-4KTekeWcXr2LbE-1lTgPPIiz_T09-rE3BOkRyHiHt-g8cBcrKiY1H7Xot5wVB7F5vYdu1O6eJvGvI3sE2nCm6VSrwaUWsL21sCKY5v2w7zE3LF_tR-SQ/s400/Rye+1.JPG" width="400" /></a></div><br />
<br />
<div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Waste not, want not; that is on my mind every time I step into the kitchen these days. It’s something I’ve considered for a long time but <a href="http://onehotstove.blogspot.com/2010/05/bb4-whats-lurking-in-kitchen.html">the challenge posed by One Hot Stove</a> has encouraged me to keep track of some of the things I’ve been doing about it. Here’s my latest creation, inspired by the recipe for <a href="http://dinnerwithjulie.com/2008/03/12/day-72-brown-wild-rice-and-barley-salad-with-chick-peas-then-ice-cream-with-warm-chocolate-peanut-butter-sauce/">Brown & Wild Rice and Barley Salad with Chick Peas from <b>dinner by Julie</b></a> and the folks at <a href="http://www.foodiefights.com/">Foodie Fights.</a> I purchased some whole rye berries for <a href="http://www.foodiefights.com/battle-7-rye-cherry">the Rye and Cherry battle</a> they hosted last week but I did not use them in the recipe I entered into battle. I had everything on hand I needed to make the recipe post here.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">According to <a href="http://content.markbittman.com/about-me">Mark Bittman</a> in his book <i><a href="http://content.markbittman.com/node/68">How to Cook Everything Vegetarian</a></i><span style="font-style: normal;"> this grain is popular in Eastern Europe and Russia. He says it’s very tasty but under appreciated here and that it can fill in for any whole grain you like. Replace it in recipes that use every thing from bulgur to wheat berries and even quinoa. The cooking time on whole grains varies greatly and it’s best to taste it as you go to see if it’s done to your liking. I think next time I’ll cook the rye longer and allow more of the kernels to open. They were al dente this time and I liked them but some of my taste testers would have liked them cooked a little longer.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Two more thoughts:<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Next time add one large punch of parsley, chopped. This was in Julie’s recipe but I didn’t have any here so I skipped it. I think the fresh greenness would be a welcome addition.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Rye berries don’t taste like rye bread. I think it’s the caraway seeds that give the bread it’s distinct flavor, not the rye.<span style="font-family: Verdana;"><b><o:p></o:p></b></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Verdana;"><b>Rye Berry and Garbanzo Bean Salad with Cherries</b></span><span style="font-family: Verdana;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Verdana;">1 cup rye berries<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Verdana;">½ tsp. kosher salt<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Verdana;">1 can garbanzo beans, rinsed and drained <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Verdana;">1/3 cup dried cherries <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Verdana;">¼ cup chopped toasted pecans plus 2 tablespoons for garnish<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Verdana;">2 oranges<o:p></o:p></span><br />
<span class="Apple-style-span" style="font-family: Verdana;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana;">1/2 cup parsley, coarsely chopped</span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Verdana;">Dressing: <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Verdana;">2 Tbsp. sherry vinegar <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Verdana;">2 Tbsp. olive oil<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Verdana;">2 tsp. mustard <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Verdana;">1 tsp. curry paste or powder<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Verdana;">Place the rye berries and salt in a large pot, cover with water and bring to a boil. Lower the heat and simmer for about 60-90 minutes, until just tender. Add water as needed to keep the rye covered. Drain well and run under cool water to stop the grains from cooking. Transfer to a bowl and add the garbanzo beans and raisins.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Verdana;">Whisk together all the dressing ingredients (adjusting them if you like to suit your taste) and pour over top. Chill until the mixture is completely cool, or for up to a day.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz8Qq2OUEgGlsDWN0xOKJ6wdG2yfuefNZY5BioKm7-y74QMi_QtD1XC_D1XrZBuTTrLjUXj80NCCaY8JQwSmLXg-qDA-QEPo1UjdYI88AyVM_Ot__cFTAobyGM-g1J6NTWy0uKva_Kugk/s1600/rye2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz8Qq2OUEgGlsDWN0xOKJ6wdG2yfuefNZY5BioKm7-y74QMi_QtD1XC_D1XrZBuTTrLjUXj80NCCaY8JQwSmLXg-qDA-QEPo1UjdYI88AyVM_Ot__cFTAobyGM-g1J6NTWy0uKva_Kugk/s320/rye2.JPG" /></a></div><div class="MsoNormal"><span style="font-family: Verdana;">Zest one orange into the rye mixture. Peel and section both oranges and add to the salad along with the green onions, parsley, and ¼ cup pecans. Garnish with remaining<span style="color: #333333;"> </span>pecans and serve.<span style="color: #333333;"> </span></span><o:p></o:p></div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com4tag:blogger.com,1999:blog-4548546393211586961.post-1733337254200581972010-06-14T17:39:00.000-07:002010-06-16T08:02:57.399-07:00Foodie Fights Rye and Cherry Battle<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times; font-size: medium;"> <b>Rye Flour Crêpes with Make Mine a Manhattan Ice Cream (Rye Whiskey Cherry, a Rum Raisin Redo) and California Bing Cherry Sauce</b></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3scXgJ65KCXe8xCCJLFjMgpzYGEEzQieVOY-j5sYE19Tv1h7RJYKyKrjwbUs2XLUhu_3owAWXxjF2yMZ5guZgrE7iwwpUMzCC8DdFu-4Tq9BOF4In9Z7Le-o8k-RP3ILd8DM-iThr4Jc/s1600/dish1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3scXgJ65KCXe8xCCJLFjMgpzYGEEzQieVOY-j5sYE19Tv1h7RJYKyKrjwbUs2XLUhu_3owAWXxjF2yMZ5guZgrE7iwwpUMzCC8DdFu-4Tq9BOF4In9Z7Le-o8k-RP3ILd8DM-iThr4Jc/s400/dish1.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><b><br />
</b></span></span></span></span> <br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">Every week or so the folks over at <a href="http://www.foodiefights.com/">Foodie Fights</a> toss out two ingredients for an Iron Chef type challenge. All registered members are encouraged to enter the battle. The ingredients are posted on Wednesday and whether you have a recipe in mind or not you throw your name in the ring and on Thursday 6 members are chosen at random and required to submit a recipe by midnight on Monday. I’ve never done anything like this but I thought I’d give it a try and my name was pulled from the hat.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This week’s challenge is <a href="http://www.foodiefights.com/battle-7-rye-cherry">rye and cherries</a>. Whole rye grain or rye flour may be used and either fresh or dried cherries. As soon as I saw cherries I knew I wanted to make ice cream. Another member asked about using rye whiskey. I assume he was joking but a response made it clear that whiskey alone would not fit the bill. But this got me thinking, what about a redo of rum raisin ice cream? Besides a <a href="http://en.wikipedia.org/wiki/Manhattan_(cocktail)">Manhattan</a> combines whiskey with a cherry. Make Mine a Manhattan Ice Cream was conceived and ultimately born. Wanting to take advantage of the wonderful Bing cherries now available I decided to use them to make a sauce. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">But what about the rye? A cookie? A cone? I settled on crêpes and was very pleasantly surprised with the results. I typically make crêpes with white flour and a little sugar and they are fine, mostly they serve to soak up the sauce and add a little heft to dessert. The rye crêpes on the other hand have a deeper flavor and a heartier texture. They bring to mind the wonderful <a href="http://www.blogger.com/goog_397617788">buckwheat crêpes of Brittany (</a><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;"><i><a href="http://www.blogger.com/goog_397617788">savoury galettes</a></i><a href="http://www.blogger.com/goog_397617788"> (</a><i><a href="http://www.blogger.com/goog_397617788">crêpes salées</a></i><a href="http://www.blogger.com/goog_397617788">)</a><span class="Apple-style-span" style="font-family: Times; font-size: medium; line-height: normal;"><a href="http://./">.</a> I am thrilled with this discovery. Rye will now be my go to flour for making crêpes. I can’t wait to make them in a larger pan and serve them with a savory filling.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Recipes follow assembly instructions. To serve: </b><span style="font-weight: normal;">Fold the crêpes into quarters. Place 3 crêpes on one of 6 dessert plates. Place a large scoop of Make Mine a Manhattan Ice Cream in the center. Pour some of the cherry sauce over the ice cream. Serve extra sauce in bowl with a small ladle. You will have extra ice cream and maybe sauce. Save for another time or make your scoops extra large.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Make Mine a Manhattan Ice Cream <o:p></o:p></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6-dDEEJ8IPiH7n6SmVRR-HqabN2QYxPNj8gMmj91SLqUCc-DIWwG16aPKtCAxO1iHMTu_fSEfBJpnzjm6UI2yuRe2MSE1AzJaOzFH1RidBt4j29m4rcq2iwTkIVEvwg3qWSdIOS1GfE/s1600/icecream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6-dDEEJ8IPiH7n6SmVRR-HqabN2QYxPNj8gMmj91SLqUCc-DIWwG16aPKtCAxO1iHMTu_fSEfBJpnzjm6UI2yuRe2MSE1AzJaOzFH1RidBt4j29m4rcq2iwTkIVEvwg3qWSdIOS1GfE/s320/icecream.JPG" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 cup (packed) dried cherries </div><div class="MsoNormal">½ cup rye whiskey, such as Wild Turkey</div><div class="MsoNormal">½ cup sugar</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">8 large egg yolks</div><div class="MsoNormal">1 cup sugar</div><div class="MsoNormal">3 cups milk (do not use low-fat or nonfat)</div><div class="MsoNormal">1 1/2 cups whipping cream</div><div class="MsoNormal">1 tablespoon rye whiskey, such as Wild Turkey</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Combine cherries, whiskey, and sugar in a small saucepan, simmer until cherries soften and the liquid reduces to thin syrup. 7-8 minutes. Put the fruit and syrup into a medium bowl, stir occasionally to coat and cool the fruit.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Whisk egg yolks and sugar in large bowl until blended. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cook the milk and whipping cream heavy large saucepan over medium heat until almost simmering. Remove the milk and cream from the heat and gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil), add whiskey. Strain custard into bowl. Cool. Refrigerate until cold.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Transfer custard to ice cream maker and process according to manufacturer's instructions. Place ice cream in a storage container; fold in cherries and freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Note:</b><span style="font-weight: normal;"> You can use your favorite vanilla ice cream recipe and replace the vanilla with whiskey. Or, even simpler, allow store bought vanilla to soften enough that you can fold in the cherries and freeze it until it is scoop able, about 3 hours.</span></div><div class="MsoNormal"><br />
</div><div class="recipetitle" style="line-height: normal;"><span style="font-family: 'Times New Roman'; font-size: 12pt;"><b>Rye flour crêpes</b><o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2kXVrgBDUqiar_rUdDtqdptUd7pgyBV8LvK45jzjo1U0q4CnDvC3ShvCjk0JiO4cZ1OgAl7X0TVI3Jrn3zLjCfe4wxn7x48-bKMmsXsB3aZ0Bat2Pn_3fckQ0L1WBETe7gsL-9bx80k/s1600/rye2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2kXVrgBDUqiar_rUdDtqdptUd7pgyBV8LvK45jzjo1U0q4CnDvC3ShvCjk0JiO4cZ1OgAl7X0TVI3Jrn3zLjCfe4wxn7x48-bKMmsXsB3aZ0Bat2Pn_3fckQ0L1WBETe7gsL-9bx80k/s320/rye2.JPG" /></a></div><div class="recipeingredientlist" style="line-height: normal;"><span style="font-family: 'Times New Roman'; font-size: 12pt; font-weight: normal;">1 1/2 cups milk<o:p></o:p></span></div><div class="recipeingredientlist" style="line-height: normal;"><span style="font-family: 'Times New Roman'; font-size: 12pt; font-weight: normal;">About ¼ cup melted unsalted butter, divided<o:p></o:p></span></div><div class="recipeingredientlist" style="line-height: normal;"><span style="font-family: 'Times New Roman'; font-size: 12pt; font-weight: normal;">3 large eggs<o:p></o:p></span></div><div class="recipeingredientlist" style="line-height: normal;"><span style="font-family: 'Times New Roman'; font-size: 12pt; font-weight: normal;">1 cup rye flour<o:p></o:p></span></div><div class="recipeingredientlist" style="line-height: normal;"><span style="font-family: 'Times New Roman'; font-size: 12pt; font-weight: normal;">1/2 teaspoon salt<o:p></o:p></span></div><div class="recipeingredientlist" style="line-height: normal;"><br />
</div><div class="recipesteps" style="line-height: normal;"><span style="font-family: 'Times New Roman';">Heat milk and 2 tbsp. butter together until warm to the touch. <o:p></o:p></span></div><div class="recipesteps" style="line-height: normal;"><br />
</div><div class="recipesteps" style="line-height: normal;"><span style="font-family: 'Times New Roman';">Put eggs in a blender and pulse just to mix. Add flour, salt, and 1/4 cup of warm milk mixture. Whirl mixture to combine. With blender running, slowly pour remaining milk mixture into blender through lid opening to combine. Pour mixture through a strainer into a bowl. <o:p></o:p></span></div><div class="recipesteps" style="line-height: normal;"><br />
</div><div class="recipesteps" style="line-height: normal;"><span style="font-family: 'Times New Roman';">Heat a small nonstick frying pan over medium heat. Brush pan with a little butter, then pour in about 2 tbsp. of batter, swirling pan to coat evenly. Cook, turning once, until set and starting to brown, about 2 minutes total. Repeat with remaining batter, brushing pan with more butter as needed.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>California Bing Cherry Sauce<o:p></o:p></b></div><div class="MsoNormal">(Emily Luchetti’s “Very Cherry Cherries” <u>A Passion for Ice Cream</u>, available on Amazon: <span class="Apple-style-span" style="font-family: monospace, Verdana, Arial, sans-serif; font-size: 12px; white-space: pre;"><a href="http://www.amazon.com/Passion-Ice-Cream-Fabulous-Desserts/dp/0811846024/" style="color: blue; cursor: pointer; text-decoration: underline;" target="_blank">http://www.amazon.com/Passion-Ice-Cream-Fabulous-Desserts/dp/0811846024/</a> <span class="Apple-style-span" style="font-family: Times; white-space: normal;"><span style="color: #2b303a; font-family: Georgia;"><b><span class="Apple-style-span" style="font-size: small;">Disclosure:</span></b></span><span style="color: #2b303a; font-family: Georgia;"><span class="Apple-style-span" style="font-size: small;"> Emily is my cousin by marriage and I tested recipes in this book before it was published. In spite of that connection, or because of it, I always reach for Emmy’s books first when making dessert. I don't have any financial interest in the book.</span></span></span></span><br />
<!--StartFragment--> <!--EndFragment--> </div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6w3LTQzYpVCnhI8xflBN8IekpuSTQhioRtV_XnSoQ8LXM9-bcwXIzNxQlxY9MO8MqYtULKmM92tbZ6nm1dpptlygKHQMedlKCMw_b_mD7vRHTpft9asWkENjTYGsuDgatMwMKVZUEHOE/s1600/sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6w3LTQzYpVCnhI8xflBN8IekpuSTQhioRtV_XnSoQ8LXM9-bcwXIzNxQlxY9MO8MqYtULKmM92tbZ6nm1dpptlygKHQMedlKCMw_b_mD7vRHTpft9asWkENjTYGsuDgatMwMKVZUEHOE/s320/sauce.JPG" /></a></div><br />
</div><div class="MsoNormal">2 ½ cups sugar</div><div class="MsoNormal">¾ cup water</div><div class="MsoNormal">1 ½ pound fresh Bing cherries, stemmed</div><div class="MsoNormal">1 ½ teaspoons freshly squeezed lemon juice</div><div class="MsoNormal">1/8 teaspoon kosher salt</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a medium pan, stir together the sugar and water. Bring to a boil over medium heat and cook until the sugar is dissolved and the liquid is clear, about 1 minute. Stir in the cherries and bring back to a low boil. Simmer until the cherries are slightly shriveled and the liquid is red, about 5 minutes. Drain the cherries, reserving the liquid, and place them in a baking pan in a single layer. Let the cherries cool to room temperature. While they are cooling, return the reserved liquid to the pan and cook over medium heat to reduce until slightly syrupy, about 2 cups. Stir in the lemon juice and salt. Remove from the heat and let cool to room temperature.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove the pits from the cherries by gently squeezing each one. The pit will pop out. Gently stir the cherries into the sauce. Cover and refrigerate.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTk6fBv7-XVP0NCLj9a2B8W7HccQ2hXY8YaWa-wcwKMhTa5CNuLt8qlX6QbgPkl-Axyk7gVw1k4fJER9bync8gNUyC-DOa03jkmFYyDpd8s3el-VOP6_RDuDwiLVKy-KiQvYRJ8_3rm4/s1600/dishcherry.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTk6fBv7-XVP0NCLj9a2B8W7HccQ2hXY8YaWa-wcwKMhTa5CNuLt8qlX6QbgPkl-Axyk7gVw1k4fJER9bync8gNUyC-DOa03jkmFYyDpd8s3el-VOP6_RDuDwiLVKy-KiQvYRJ8_3rm4/s200/dishcherry.JPG" width="200" /></a>Note: It is much easier to pit the cherries once they are cooked and the pits add to the flavor. I wear thin gloves, like the kind used in hospitals. They are sold at the drug store and probably Target.</div></div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com7tag:blogger.com,1999:blog-4548546393211586961.post-16983049222644118022010-06-13T10:27:00.000-07:002010-06-13T10:29:35.930-07:00Mark Bittman's Artichokes: Blog Bites 4<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rSgI4RrKuon4qG0EM-oLEh_XrbF8cwXakUWVr6c8gDUmsRK5CCoKGnCBibMYbDAAqGLqW6RuzTQwoDSg0DWa-QTt46Ttq9fZISARzJF9BbhM8lFXQJsvUqEXhZJ8S_GLZ52lueiegg0/s1600/P6114695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rSgI4RrKuon4qG0EM-oLEh_XrbF8cwXakUWVr6c8gDUmsRK5CCoKGnCBibMYbDAAqGLqW6RuzTQwoDSg0DWa-QTt46Ttq9fZISARzJF9BbhM8lFXQJsvUqEXhZJ8S_GLZ52lueiegg0/s320/P6114695.JPG" /></a></div><br />
<br />
<div class="MsoNormal"><span style="font-family: Garamond; font-size: 14pt;">I was first introduced to the Blogosphere several years ago when I took a South Indian Cooking class at the <a href="http://www.ciweb.org/">Chautauqua Institution in New York</a>. The teacher encouraged us to visit <a href="http://onehotstove.blogspot.com/p/about.html">One Hot Stove </a>for more ideas and inspiration. I became a regular and avid reader and <a href="http://onehotstove.blogspot.com/2006_07_01_archive.html">then one day Nupur went on hiatus</a>. She was gone for months; I missed her but went on to discover many food blogs that I’ve added to my Google Reader list. I’ve learned so much about food from all them and look forward to any and all new posts. Still, I was very happy when Nupur returned. She often challenges her readers to try things and share them. Her <a href="http://onehotstove.blogspot.com/2010/05/bb4-whats-lurking-in-kitchen.html">latest challenge encourages us to use up what we have on hand. </a> Apparently, I’m not the only one with a pantry and freezer full of perfectly good food that is not getting used. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Garamond; font-size: 14pt;">I’ve been working away at using what I have on hand and whatever comes my way but this is the first thing I’ve taken a picture of. As a cook in the Sunset Test Kitchen I often get to bring unused items home. Most of the time I’m bringing home small things, half an onion, the unused portion of a can of coconut milk or the end of a brick of cheese. But every now and then there’s a large pile of beets, a head of lettuce, or even a family size portion of meat or fish. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Garamond; font-size: 14pt;">Last weekend was <a href="http://www.sunset.com/marketplace/celebration-weekend-2010-00418000067282/">Sunset’s Annual Celebration Weekend</a> and we welcomed several thousand guests to our kitchen. We had some lovely produce on display and those of us still in the kitchen at the end of the weekend divided up the bounty for our home kitchens. I took two beautiful large artichokes and used them in <a href="http://www.nytimes.com/2010/06/02/dining/02mini.html?ref=the_minimalist">Mark Bittman’s newest treatment of this edible thistle</a>. I had all the other ingredients on hand, including a lemon given to me by one of my generous neighbors.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Garamond; font-size: 14pt;">This <a href="http://www.nytimes.com/2010/06/02/dining/02minirex.html?ref=dining">recipe</a> is very easy and produces a delicious dish. The sauce is very tasty; the lemon added to the chicken broth reminds me of <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1173748">Greek Avgolemono soup</a>. I served the artichoke in a soup bowl and had a soupspoon handy so that I could drink every drop.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Garamond; font-size: 14pt;">Thanks Nupur for inspiring me!<o:p></o:p></span></div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com1tag:blogger.com,1999:blog-4548546393211586961.post-54476001927707383182010-06-09T14:42:00.000-07:002010-06-09T22:05:48.450-07:00Spot Prawns - Leaping Grocery Bag Batman<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdqzJPIqMtLG3YKRdXlhQHgmR3ZVukrTqPQr_7aW7_ZpWn8meFEGuEF4M6tk_vNhB1B98bCvdo7Qf1fJntOPOjhMQl9Eig9X4mLdn9cl5GZtaZ7apUBCQtqneFPfNwxM_Epq958oVnQg/s1600/img_2350.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdqzJPIqMtLG3YKRdXlhQHgmR3ZVukrTqPQr_7aW7_ZpWn8meFEGuEF4M6tk_vNhB1B98bCvdo7Qf1fJntOPOjhMQl9Eig9X4mLdn9cl5GZtaZ7apUBCQtqneFPfNwxM_Epq958oVnQg/s320/img_2350.jpg" /></a></div><div class="MsoNormal">Have you ever had your groceries try to escape? It happened to me yesterday. I purchased some <a href="http://www.sunset.com/food-wine/flavors-of-the-west/buyers-guide-sustainable-fresh-fish-00400000051918/page10.html">live spot prawns</a> for one of the food writers at <a href="http://www.sunset.com/food-wine/">Sunset Magazine</a>; she needed them to test a recipe from a chef in British Colombia. I was only getting the prawns so I didn’t have a cart, I felt the bag jump several times as I carried it through the store. Driving back to work I could hear them banging against the bag. I thought of “Hogan’s Heroes” and imagined them working on an escape plan.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTwtwyHqSgUWVKXBhBeHo3sgAQUj0tqi_HcifCbU0hgOQ9r43kwkcPc5r7KI5hAVx6dQn0qiJ319vtPcDitNNG2mqNKhqUYlQd6MGNpqumQjXZUW4pkADI8Rmwg3lnauY1cZaUnFtV2c/s1600/4676844173_128ed65bcd_b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTwtwyHqSgUWVKXBhBeHo3sgAQUj0tqi_HcifCbU0hgOQ9r43kwkcPc5r7KI5hAVx6dQn0qiJ319vtPcDitNNG2mqNKhqUYlQd6MGNpqumQjXZUW4pkADI8Rmwg3lnauY1cZaUnFtV2c/s320/4676844173_128ed65bcd_b.jpg" /></a></div>None of this stopped me from enjoying the prawns once they were cooked and served with a delicious, homemade herb and onion mayonnaise. It will be awhile before Elaine's recipe gets published so until then think I'd like to try this spot prawn recipe I found over at <a href="http://fortysixthatgrace.blogspot.com/2010/06/saturday-sandwich-spot-prawn-croissant.html">46th at grace</a>. Her photos are wonderful and the sandwich looks delicious.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I got the last of the Spot Prawns at <a href="http://www.yelp.com/biz/marina-food-san-mateo">Marina Foods in San Mateo</a> but I'm sure they'll get more soon, call first. Marina is a great place to get groceries and produce needed for Asian cooking.<br />
<br />
Fisherman and prawn photo:<a href="http://www.chefstablesociety.com/archives/the-bc-spot-prawn-festival-continues-for-8-weeks"> http://www.chefstablesociety.com/archives/the-bc-spot-prawn-festival-continues-for-8-weeks</a> BC knows how to welcome the Spot Prawn.</div>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com0tag:blogger.com,1999:blog-4548546393211586961.post-81293977315957993082009-08-22T14:27:00.000-07:002009-08-22T14:41:31.599-07:00<img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5kZoAlAvYeNeBdLS8yosLMTRlJjnfJqaBzRjBXMRs8UqwVd09rmmS3dPdIppNK9eQb5FvsvA5nSCkvIe-NpQMrYDP1PeXZu0UaXAuDQGlb2smfQGoN4BiSRb5QwExRAm1xxCOX9pWN0/s320/P8193644.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372903083895665874" /><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iv2a9yY2u03SUql0ucJaCJ-PkBlrZ7VuhqhEoV-VZ3kDoc9QOJR4b3AAsD1jBHYfeGHVT6R3mNGSHC2Dxto_LqAwyPdsu8A2P_7_-EAnujhUSzo5tV3bHriT-UiVxtcBqA8ysuUfQkk/s320/P8193647.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372903094776231762" /><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgDebhceH0RGNYIvFSiG7OvQ6Rbgrjzso2kXgydd9CzT5tS7L37D7WQYynuMCC1888zFo0pxswIU1DGt_-hHY2TENMlanplvJ22WsgExpqD4ULWWlnt9ILcw_Vu-FEpvqZd2LJKDIHCQ/s320/P8193651.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372903103297881218" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBo1B9_f4IrGHK2v4bwVS8sTcLD18CEINSw9J_kVYOg8vQQi7DTKhBuC83o653zsvY5ghIHKVSVBbuGUNT7n5q2MWHhS2SxN0Z-Nls_GiKCytKuDswIiLdDmLNKWQSWmoJz2Lr7JBt6Y/s1600-h/P8193649.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBo1B9_f4IrGHK2v4bwVS8sTcLD18CEINSw9J_kVYOg8vQQi7DTKhBuC83o653zsvY5ghIHKVSVBbuGUNT7n5q2MWHhS2SxN0Z-Nls_GiKCytKuDswIiLdDmLNKWQSWmoJz2Lr7JBt6Y/s320/P8193649.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372903108775354642" /></a><span class="Apple-style-span" style="font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:11px;"><br /></span></span><br /><br /><p class="MsoNormal"><span style="font-family:Garamond;">Here’s my late post of the <a href="http://thedaringkitchen.com/forums/daring-cooks-challenges/august-2009-daring-cooks-challenge">Daring Cooks August Challenge</a>.<span style="mso-spacerun: yes"> </span>We returned home Saturday, the day after the reveal date and were back to school and work on Monday. Yikes, it’s a wonder I got anything on the table let alone a Challenge recipe.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">I didn’t have to work on Wednesday and <a href="http://olgasrecipes.blogspot.com/">Olga’s</a> challenge paella was scheduled for dinner, we were looking forward to it. My son spent part of last summer in Spain where he became of fan of paella.<span style="mso-spacerun: yes"> </span>The anticipated treat was a disappointment, to say the least. To start with, there was not enough seafood for us … 2 cuttlefish for 4 servings? And nothing else? And, no fault of the recipe but the pan reacted with the food and turned an awful grey green color and had a metallic taste to it.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">But there were a few positive notes, the Sofregit was good and the recipe made enough for several future paellas. I will freeze it in portions and use it next time.<span style="mso-spacerun: yes"> </span>The recipe did work and I can use it as a template to make paella in the future.<span style="mso-spacerun: yes"> </span><span style="mso-spacerun: yes"> </span>The Paella pan in the middle of the table got my son talking about his trip to Spain and the food he enjoyed there. I loved our lively conversation and look forward to sharing Spanish inspired meals with him.<o:p></o:p></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Garamond, fantasy;">Photos: <span class="Apple-style-span" style=" white-space: pre-wrap; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><a href="http://www.josemadeinspain.com/">José Andrés</a> recipe begins with very pretty ingredients. But I’m already worried … not enough seafood for us, I’m sure. Recipe for Sofregit, the sauce at 5 o'clock in the photo made 2 ¾ but I only needed about ¼ cup. I’ll freeze the rest for future Paella. </span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Garamond, -webkit-fantasy;"><span class="Apple-style-span" style=" white-space: pre-wrap; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;">Looks great, right? Do you see the artichoke beginning to turn black? ....</span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:11px;"><span class="Apple-style-span" style=" white-space: normal; font-family:Garamond, -webkit-fantasy;font-size:16px;"><span class="Apple-style-span" style=" white-space: pre-wrap; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;">Boo. The entire batch turned an awful gray green. The saffron couldn't even shine through.</span></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:11px;"><span class="Apple-style-span" style=" white-space: normal; font-family:Garamond, -webkit-fantasy;font-size:16px;"> <span class="Apple-style-span" style=" white-space: pre-wrap; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;">Andrew made the best of it and had 2 helpings. Found as much squid as he could and pushed aside the mushrooms. We had a great discussion about the Paella he had last summer in Spain and what he liked about it ... 4-5 types of seafood, peas, carrots, and red pepper. Next time, now that I have the rice and the Sofregit.</span></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:11px;"><br /></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Garamond, fantasy;"><br /></span></p> <!--EndFragment-->Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com2tag:blogger.com,1999:blog-4548546393211586961.post-50549597154056405292009-08-03T15:18:00.000-07:002009-08-03T15:42:08.777-07:00Michael Pollan Inspired Spanish Tortilla<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHZgBWRyPaGO8Skyp_UR7xOqTkl1K1M0O6KudbIKOr-zJn62rkKY1iYFPSTT-58K8_-T9eRLP1yYspMsjzjmnwyRKmVVzmOjQrc1ZM-EiDsMUxM8Hl3mMav7OEfmi2CXihfryrn4AlSo/s1600-h/S5001426.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHZgBWRyPaGO8Skyp_UR7xOqTkl1K1M0O6KudbIKOr-zJn62rkKY1iYFPSTT-58K8_-T9eRLP1yYspMsjzjmnwyRKmVVzmOjQrc1ZM-EiDsMUxM8Hl3mMav7OEfmi2CXihfryrn4AlSo/s320/S5001426.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365871103203430546" /></a> <!--StartFragment--> <p class="MsoNormal"><span style="font-size:16.0pt;font-family:Garamond">After reading <a href="http://www.nytimes.com/2009/08/02/magazine/02cooking-t.html">Michael Pollan's article in this Sunday's New York Times Magazine</a> I have vowed that I will do more cooking at home. In fact, until we leave for vacation there will be no take-out or restaurant meals. We don't eat out much but we often pick-up burritos or something else from local taquerias and Mexican markets.<span style="mso-spacerun: yes"> </span>I will do as much as I can from scratch but I also want to use what I have on hand in the pantry and freezer. There are homemade beans, sauces, and stock in the freezer but I also have commercial versions of these items and they need to be used. I am notorious for making food in large batches, portioning it out, freezing it, and forgetting about it.<span style="mso-spacerun: yes"> </span>This has got to change, not the freezing just the forgetting.<span style="mso-spacerun:yes"> </span>Frozen items will be eaten as is, enhanced or yes, heaven forbid, tossed out. We don’t eat of a lot of packaged convenience food but we do eat some and we need to cut down here and eventually eliminate … this will not go over well with my 16 year-old son.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:16.0pt;font-family:Garamond"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:16.0pt;font-family:Garamond">I’m fortunate enough to work in the Test Kitchen at Sunset Magazine and I often bring home leftovers that can serve as a base for a dish or even an entire meal.<span style="mso-spacerun: yes"> </span>I will make better use of this delicious benefit.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:16.0pt;font-family:Garamond"> <o:p></o:p></span></p> <span style="font-size:16.0pt;font-family:Garamond;mso-ansi-language:EN-US;mso-fareast-language:EN-US">Today’s dinner is a great example of making use of something from the Sunset Test Kitchen.<span style="mso-spacerun: yes"> </span>We are currently working on recipes for our Thanksgiving issue and the leftovers are delicious and plentiful … just like Thanksgiving at home.<span style="mso-spacerun: yes"> </span>I don’t have the entire meal, just grilled fingerling potatoes.<span style="mso-spacerun: yes"> </span>The potatoes were cooked on the barbecue with olive oil and dill. The potatoes were sliced and combined with sautéed onions and a few eggs for a Spanish Tortilla.<span style="mso-spacerun: yes"> </span></span><!--EndFragment--> <br /><span class="Apple-style-span" style="font-family:'Lucida Grande', -webkit-fantasy;font-size:100%;color:#000333;"><span class="Apple-style-span" style=" white-space: pre;font-size:11px;"><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Garamond, -webkit-fantasy;font-size:6;"><span class="Apple-style-span" style="font-size:21px;"><span class="Apple-style-span" style="font-family:Georgia, fantasy;font-size:130%;"><span class="Apple-style-span" style=" white-space: normal;font-size:16px;"><br /></span></span></span></span></p> <!--EndFragment--> </span></span>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com1tag:blogger.com,1999:blog-4548546393211586961.post-46499896252049319202009-06-14T09:13:00.000-07:002009-06-14T13:09:20.162-07:00Potstickers: The Daring Cook Challenge, June 2009<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgLitH7_boFpDCnmp0x0dz3HHWZjz7aMg3mEu0Eg8HgZfTCkrPqvSB3hbqhf4qLPhjwVgKQOzylIDSmJaiNVIRkdd6JbuvvEMeFnCTqiAdvd8lFFHTJ3QQQj2LKWb3ysQdCQGnzeZNw8/s1600-h/beautyshot.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgLitH7_boFpDCnmp0x0dz3HHWZjz7aMg3mEu0Eg8HgZfTCkrPqvSB3hbqhf4qLPhjwVgKQOzylIDSmJaiNVIRkdd6JbuvvEMeFnCTqiAdvd8lFFHTJ3QQQj2LKWb3ysQdCQGnzeZNw8/s320/beautyshot.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5344442186228791922" /></a><br /><br /><br /><br /><br /><br /><p class="MsoNormal">I have completed my first Daring Cook Challenge, Potstickers.<span style="mso-spacerun: yes"> </span>The recipe worked well, just as presented by Jen at userealbutter blog.<span style="mso-spacerun: yes"> </span>I followed her suggestion to weigh the flour instead of measuring it.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal"> </p><p class="MsoNormal">We thought the filling was a little bland so I added the equivalent of 2 tablespoons soy sauce, 1 tablespoons gin, and ½ teaspoon white pepper.<span style="mso-spacerun: yes"> </span>To test the new filling, I quickly cooked up a small amount.<span> </span>Why waste another wrapper?</p><p class="MsoNormal"><br /></p><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXuWR3ndsAysYSGnDNWXj3rC4LXJO6M-t7qxqrlM8dAn2_inOOq2Il7-O8Sy_vTpQDyI6_WxGF38EQOikO2NDHiSAo6FkmljOHyj0-KtIpEngdyFFOtwsU1RCB2win4iZr8KHNPisEF0/s320/Dough.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5343692793425464738" />Making the wrappers was easy and fun. I inadvertently discovered that the dough was easier to work with after being refrigerated for a night.<span> </span>I left the dough wrapped in a damp towel and kept it in the refrigerator until the next day when I was ready to work with it.<br /><p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal"><br /></p> <p class="MsoNormal"> <o:p></o:p></p><p class="MsoNormal">I made potstickers with half the filling.<span style="mso-spacerun: yes"> </span>I assembled and froze the rest about half of which ended up in soup and the rest are still frozen for another day.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">I used a recipe from Sunset Magazine (March 1998) for the soup with a few additions. The recipe calls for canned broth but I used homemade stock I had in the freezer.<span style="mso-spacerun: yes"> </span>I also added 4 napa cabbage leaves, 1 carrot sliced thin, and about 1 cup of frozen peas. I don't know how to post a link yet so here's the link to the soup --</p><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgvIc9DjvLcXtE3krhfexTaNWnJFMw9xVMCoCOIkhNanjDQVqie1n0M47Bf5ZCis3l0nb5plv7Dq5EKkMcSXWUvUZi9fStzCRv0dcdqYe48CpEgCqHC0D9mZoL9NTAL5ARUpA7zhoEZIc/s320/DumplingSoup.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5343695861535000338" /><p class="MsoNormal"> http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1151420</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p>Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com6tag:blogger.com,1999:blog-4548546393211586961.post-29885654700512252022009-06-06T07:03:00.000-07:002009-06-06T07:08:42.981-07:00Oops too soon<!--StartFragment--> <p class="MsoNormal">It seems that in my enthusiasm I published by <b>Daring Cooks</b><span style="font-weight:normal"> results too soon.<span style="mso-spacerun: yes"> </span>Each challenge includes a reveal date and it is on that day and that day only that I am to publish my results. I thought it was a no later than date, not an only date.<span style="mso-spacerun: yes"> </span>My mistake.<span style="mso-spacerun:yes"> </span>Potstickers to be re-revealed on June 14, 2009 … I hope. I return from Boston that day and I’m not sure my blog will be the most important thing on my mind.<o:p></o:p></span></p><p class="MsoNormal"><!--StartFragment--> </p><p class="MsoNormal">In the mean time, here are a few shots from my attempt at the May Challenge.</p><p class="MsoNormal"> <o:p></o:p></p> <!--EndFragment--> <p></p><p class="MsoNormal"><br /></p> <!--EndFragment--> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDeiFKnbU_C2QzXALUfjGSDokUDcrft1URtB9D5EwWx0NCrrEAY8D7eBKEau592ds981wFOGro7rqMAL6oPxYbyPkkAxaEQ7pTtwNGIpVAcnyStRGfC_vI87J3-gBUgaqPGaHssdQTvuY/s1600-h/P5273230.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDeiFKnbU_C2QzXALUfjGSDokUDcrft1URtB9D5EwWx0NCrrEAY8D7eBKEau592ds981wFOGro7rqMAL6oPxYbyPkkAxaEQ7pTtwNGIpVAcnyStRGfC_vI87J3-gBUgaqPGaHssdQTvuY/s320/P5273230.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5344215298573884738" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKv9nH6jifE7eD96ZIj1AnvwuSDCg_Wk8SXDVc8ms1QdSpKJ-ltra9D7ri940QbOHEA-yfad6_Y98WqPzHMCDLxtLnYFt6VAoubhH8dVx0XqHI_9WCPO8cMjnGajblg2NA4H2feBuoIM/s1600-h/P5273240.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKv9nH6jifE7eD96ZIj1AnvwuSDCg_Wk8SXDVc8ms1QdSpKJ-ltra9D7ri940QbOHEA-yfad6_Y98WqPzHMCDLxtLnYFt6VAoubhH8dVx0XqHI_9WCPO8cMjnGajblg2NA4H2feBuoIM/s320/P5273240.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5344215293463839570" /></a> <!--StartFragment--> <p class="MsoNormal">Ricotta Gnocchi from the Zuni Café Cookbook.<o:p></o:p></p> <!--EndFragment--> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_pTGNoepdLgoHIIcAopS6AWyFs5sfHZCRtZwxkegTkgbhmv7KZPnJBInCPwHguaLy54bOqr9qDirOiqPE9w23H11eYDsKXnQrfK-wt8bKXYFGGnzmeruKodTh87310aYxf_jF4dRrDt8/s1600-h/P5273241.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_pTGNoepdLgoHIIcAopS6AWyFs5sfHZCRtZwxkegTkgbhmv7KZPnJBInCPwHguaLy54bOqr9qDirOiqPE9w23H11eYDsKXnQrfK-wt8bKXYFGGnzmeruKodTh87310aYxf_jF4dRrDt8/s320/P5273241.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5344215288925307954" /></a> <!--StartFragment--> <p class="MsoNormal">Andrew managed to eat a bowl full.<span style="mso-spacerun:yes"> </span><o:p></o:p></p> <!--EndFragment--> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cqLCV8Pid4YLyHMWxLJoutlpmpwtiVK4Vw0uTYEQX1t0f99m_2MjiXMIYk1o4ur7EOF5Nay8fOfJ6Fns83nW7x-V42-8DBQlXP7jMiVwju1-UzAshCDKG_9g72_msE8SjvxCqnDnYYs/s1600-h/P5273228.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cqLCV8Pid4YLyHMWxLJoutlpmpwtiVK4Vw0uTYEQX1t0f99m_2MjiXMIYk1o4ur7EOF5Nay8fOfJ6Fns83nW7x-V42-8DBQlXP7jMiVwju1-UzAshCDKG_9g72_msE8SjvxCqnDnYYs/s320/P5273228.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5344215286002186450" /></a> <!--StartFragment--> <p class="MsoNormal">Still, not a success story but I learned a few things. The ricotta needs to be dry, really dry. Next time I’ll use a weight. <o:p></o:p></p> <!--EndFragment-->Angelahttp://www.blogger.com/profile/03983282453748804756noreply@blogger.com0