tag:blogger.com,1999:blog-18848798851368688072024-03-05T08:39:59.831-05:00A View From My TableRecipes lifted and tried from TV shows, magazines, blogs, newspapers and friends. Some are easy to do and some are not, but all are worth the effort. Motto: Life is too short to eat bad food - never do it.Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-1884879885136868807.post-70048466733693566102017-07-19T17:24:00.000-04:002017-07-19T17:24:47.460-04:00Everybody Loves Bacon<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Arial; font-size: 12px; line-height: normal;">
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<span style="font-kerning: none;">The worst part about trying to eat just plants is not getting to eat bacon. I get along just fine with beans, nuts, legumes, fruits, and greens until the first gorgeous warm juicy tomato gets picked in my garden. All I can think about is a bacon, lettuce and tomato sandwich. Everything starts to go down hill from here. I ditch my 100% whole wheat seed bread and buy crusty white French or sourdough bread, Duke’s Mayonnaise (a southern staple) and center cut Hormel Bacon. Leaf lettuce can be found in the greenhouse. There is no substitute for bacon in the vegetarian “meat” section of the grocery store. It all tastes like crap. This year, after watching “What The Health” (streaming on Netflix) I decided that I no longer wanted to eat any meat or dairy products. Until, cue the happy music, that warm luscious tomato was picked. My resolve began to falter.</span></div>
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<span style="font-kerning: none;">The good news is that I have found a fantastic substitute. For all of you who struggle with being a vegetarian/vegan but love a BLT, I believe I have found the answer. I have adapted this recipe from <a href="http://www.thebuddhistchef.com/">The Buddhist Chefs </a>website. </span></div>
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<span style="color: red; font-kerning: none; font-size: large;">Vegan BLT</span></div>
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<span style="font-kerning: none;"></span>Makes 5 to 6 sandwiches using three pieces</div>
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<li>1 package of organic Firm Tofu, pressed and thinly sliced</li>
<li>2 teaspoons onion powder</li>
<li>2 tablespoon nutritional yeast</li>
<li>4 tablespoons soy sauce or Braggs Liquid Aminos</li>
<li>3 tablespoons maple syrup</li>
<li>1/2 tablespoon of olive oil (leave out if oil is not your thing)</li>
<li>3 teaspoons liquid smoke</li>
<li>Bread of choice</li>
<li>lettuce</li>
<li>Mayonnaise - I use dairy free Just Mayo </li>
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Wrap the tofu in a clean tea towel and press. </div>
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<span style="font-kerning: none;">You can use any object that will balance on top of the tofu. This will help remove the water. It will only take about 30 minutes.</span><br />
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<span style="font-kerning: none;">Set oven to 375 degrees.</span></div>
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<span style="font-kerning: none;">Slice tofu into 16 to 20 pieces using a sharp knife starting on the short end.</span><br />
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<span style="font-kerning: none;">Whisk the onion powder, nutritional yeast, soy sauce, maple syrup, olive oil and liquid smoke together in a small bowl.</span><br />
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<span style="font-kerning: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrjkOdQBvg1W-JKgdFcyNDcCKUbGsEUiYhs18bT8QGUjISzCk3EaVy7rE9469syejEDp5HCbzmRbkWTF10PATCmxPdWs7itB2ndJrbtjNvmro9f-XwwCwQUfaFdSmoPFugLLXvZzIDFnn/s1600/IMG_1794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrjkOdQBvg1W-JKgdFcyNDcCKUbGsEUiYhs18bT8QGUjISzCk3EaVy7rE9469syejEDp5HCbzmRbkWTF10PATCmxPdWs7itB2ndJrbtjNvmro9f-XwwCwQUfaFdSmoPFugLLXvZzIDFnn/s320/IMG_1794.jpg" width="240" /></a></span></div>
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<span style="font-kerning: none;">Place tofu in a baking dish and pour the mixed ingredients and let marinate for a few minutes. With your hands, flip the tofu so that all sides get coated.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgJWDoG7FCp_SyeyIhSTABkFnDjlQX5_Hx4y1a91v7Y6sK6Lx2bHpswrn8E87PAPi_mCAJb9FidjV6Vl8Zm8ac-hLkOISix54Zb88_Q4FL4Xz7PPVr4c_iiPx7V54K5sBref3Fkuo5x6q/s1600/IMG_1796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgJWDoG7FCp_SyeyIhSTABkFnDjlQX5_Hx4y1a91v7Y6sK6Lx2bHpswrn8E87PAPi_mCAJb9FidjV6Vl8Zm8ac-hLkOISix54Zb88_Q4FL4Xz7PPVr4c_iiPx7V54K5sBref3Fkuo5x6q/s320/IMG_1796.jpg" width="320" /></a></div>
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<span style="font-kerning: none;">Spray two large cookie sheets with Pam. Put 8 pieces on each pan. You want to spread them out so that they can dry and crisp up.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMN3BXHY7QtpVvV0GufEJEu0p4MLNOLpQOmIPziGntwv-_6tW-fa4RxkhoHPmhEuLDcqzqHuhQ-FarTe3HqfNWxwv66NNYX9PLFRJdOBfgeLKdBSjtT3OYiBEVYQf7WpYmgOTVKDGiL1s/s1600/IMG_1797.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMN3BXHY7QtpVvV0GufEJEu0p4MLNOLpQOmIPziGntwv-_6tW-fa4RxkhoHPmhEuLDcqzqHuhQ-FarTe3HqfNWxwv66NNYX9PLFRJdOBfgeLKdBSjtT3OYiBEVYQf7WpYmgOTVKDGiL1s/s320/IMG_1797.jpg" width="320" /></a></div>
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<span style="font-kerning: none;">Start checking the tofu in 15 minutes. I find that it takes a good 25 minutes to get it to where it is dry and crispy around the edges. I use a convection oven. If you are using a conventional oven you may want to rotate the pans.</span></div>
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<span style="font-kerning: none;">This is simple and easy. Most of your time will be spent waiting for the tofu to drain and cook. Leftovers can be stored in the fridge and eaten throughout the week.</span></div>
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<span style="font-kerning: none;">Mike and I love this as much as we did when we used Hormel. We still use white bread - some things are down right sacred.</span><br />
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<span style="font-kerning: none;">Life is good - enjoy!</span></div>
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Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-41716210443448369182012-12-12T12:02:00.001-05:002012-12-12T12:02:45.503-05:00Prosciutto-Wrapped Pork Loin with Roasted Apples<span style="font-family: Arial, Helvetica, sans-serif;">A year ago I did something that many home cooks do each month. I cooked the cover of Bon Appetit magazine - a Prosciutto-Wrapped Pork Loin with Roasted Apples. If you want to impress your family and friends with a Christmas Eve delight this is the recipe for you. It takes a bit of time, but is really pretty easy. I think the hardest part was butterflying the pork loin so that it is flat. I let my engineering brained husband take on that task, but your butcher should be able to do it as well, or you can go to <a href="http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/09/how-to-roll-stuff-pork-loin.html">http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/09/how-to-roll-stuff-pork-loin.html</a> for step-by-step photographs to learn how to do it yourself. Just make sure your knife is sharp and your fingers are out of the way. The cool part is the loin can be stuffed, rolled and wrapped a day ahead before cooking.</span><br />
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<span style="color: red; font-family: Arial, Helvetica, sans-serif;"> <b> <span style="font-size: large;">Prosciutto-Wrapped Pork Loin With Roasted Apples</span></b></span><br />
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<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1</span> <span class="unit">ounce</span> <span class="name">(1 cup) dried whole porcini mushrooms</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">2</span> <span class="unit">ounces</span> <span class="name">(3/4 cup) dried apples</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1</span> <span class="unit">pound</span> <span class="name">kale, bottom stems trimmed</span></span></span></li>
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<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="name">(1/4 stick) unsalted butter</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1</span> <span class="unit">cup</span> <span class="name">minced onion</span></span></span></li>
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<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="name">brandy or Calvados</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1/2</span> <span class="unit">teaspoon</span> <span class="name">freshly ground black pepper</span></span></span></li>
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<ul class="ingredients" style="border: 0px; font-size: 15px; line-height: 19px; margin: 0px; padding: 0px;">
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1</span> <span class="name">(trimmed) 2 1/2–3-lb. pork loin</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1</span> <span class="unit">teaspoon</span> <span class="name">kosher salt plus more for seasoning</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1/2</span> <span class="unit">teaspoon</span> <span class="name">freshly ground black pepper plus more for seasoning</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">3</span> <span class="unit">ounces</span> <span class="name">thinly sliced prosciutto</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">5</span> <span class="name">sprigs rosemary</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">4</span> <span class="name">medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">3</span> <span class="unit">tablespoons</span> <span class="name">unsalted butter, divided</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="name">extra-virgin olive oil</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1</span> <span class="unit">cup</span> <span class="name">dry hard cider</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1/2</span> <span class="unit">cup</span> <span class="name">low-salt chicken stock</span></span></span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredient info</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dried porcini are available at better supermarkets and at specialty foods stores and Italian markets.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preparation</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgbN0dSvjpAIbFLZJ0G7CILuJCvdywAmldw2c9H5I5H6Kpb40OOQ9Fsiir7xFNcKWxqHST5Zal9-TGZ4mDf-KaKne3rTeaL1bw_7kpwNg7DouiAnjG1Rla2fRSjQwDFuHXEmTSZs1qHKe/s1600/DSC02653.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgbN0dSvjpAIbFLZJ0G7CILuJCvdywAmldw2c9H5I5H6Kpb40OOQ9Fsiir7xFNcKWxqHST5Zal9-TGZ4mDf-KaKne3rTeaL1bw_7kpwNg7DouiAnjG1Rla2fRSjQwDFuHXEmTSZs1qHKe/s320/DSC02653.JPG" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Place dried mushrooms and dried apples in separate small bowls. Add 1 cup boiling water to each bowl. Let mushrooms and apples soak until very soft, about 30 minutes. Strain mushrooms. Cover and chill soaking liquid (about 3/4 cup). Drain apples, discarding soaking liquid. Finely chop mushrooms and apples, combine in a small bowl, and set mushroom and apple mixture aside.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRGimS87BBxYx7qwlspwGq6nLZKnNhkp4ox7hjnJbIBcaSjfPqwH2IZ0pIW7u5Krjf_duCuYfV3Nqi4YhrrTaKNHkMJJQSYKBsDoSvpFs-zAscTuw0Ft1G1LX0gVLamACCpjeXaeyEbZz/s1600/DSC02657.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRGimS87BBxYx7qwlspwGq6nLZKnNhkp4ox7hjnJbIBcaSjfPqwH2IZ0pIW7u5Krjf_duCuYfV3Nqi4YhrrTaKNHkMJJQSYKBsDoSvpFs-zAscTuw0Ft1G1LX0gVLamACCpjeXaeyEbZz/s320/DSC02657.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, blanch kale in boiling salted water just until wilted, about 1 minute. Using tongs, transfer kale to a rimmed baking sheet. Refrigerate until cool. Remove any large, tough ribs.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Melt butter in a l</span><span style="font-family: Arial, Helvetica, sans-serif;">arge skillet over medium heat. Add onion; cook, stirring often, until soft and lightly golden, about 8 minutes. Add mushrooms and apples; cook, stirring occasionally, until flavors meld, about 5 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute. Add brandy and cook until liquid is absorbed, about 1 minute. Stir in 2 tsp. salt and 1/2 tsp. pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pork</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2" above underside of roast. </span><span style="font-family: Arial, Helvetica, sans-serif;">Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to a even thickness. </span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Uncover pork. Season with 1 tsp. salt and 1/2 tsp. pepper. Place kale leaves on top of loin in an even layer, overlapping as needed and leaving a 1" border. Spread filling on top of kale. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1" intervals. Tuck rosemary sprigs under twine, spacing apart.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><strong style="font-family: Arial, Helvetica, sans-serif;">DO AHEAD</strong><span style="font-family: Arial, Helvetica, sans-serif;">:</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><em style="font-family: Arial, Helvetica, sans-serif;">Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.</em></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhHn5HX9ZcAt7UOzmdge03qboYCM6F7CYD-7XRo4ugbk7SPKjGPuzG9xXJ9FJBknzRVCewENoafM-qcYCRnuGEIFq3RlRItI6dDRjt_mpugvldXSPOeaKvu8RTkelLrjtPusz31CnxUt7/s1600/DSC02660.JPG" imageanchor="1" style="font-size: medium; line-height: normal; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhHn5HX9ZcAt7UOzmdge03qboYCM6F7CYD-7XRo4ugbk7SPKjGPuzG9xXJ9FJBknzRVCewENoafM-qcYCRnuGEIFq3RlRItI6dDRjt_mpugvldXSPOeaKvu8RTkelLrjtPusz31CnxUt7/s320/DSC02660.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loin with kale leave 1" border</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMdusZTe4NWCBK5gLce_USexsa4umInCo8N7drX0H3n_BWDEGF_rOeYtqZw-vFD6aE8l4s1SgwzpzO-vyFe0gGhhRwuqn2-YA4s-bmB1H0oc1mqpuodjHk7Gs-p4amM8K0B06TqkyMjj3/s1600/DSC02663.JPG" imageanchor="1" style="font-family: Times; font-size: medium; line-height: normal; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMdusZTe4NWCBK5gLce_USexsa4umInCo8N7drX0H3n_BWDEGF_rOeYtqZw-vFD6aE8l4s1SgwzpzO-vyFe0gGhhRwuqn2-YA4s-bmB1H0oc1mqpuodjHk7Gs-p4amM8K0B06TqkyMjj3/s320/DSC02663.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filling for loin</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTHqReZBZ_7-A7X7wafOuf3THlZ2LUC_yZBMoqSPoNwVW3eZSQhT-60swHdqHGComVXqlbhtzXScsV8rsMmNmhqygzdhkk3wspgUwcpnsKUy0Ja74pCbXeIDzASpgff3lsQ37nz5EmmUA/s1600/DSC02666.JPG" imageanchor="1" style="font-family: Times; font-size: medium; line-height: normal; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTHqReZBZ_7-A7X7wafOuf3THlZ2LUC_yZBMoqSPoNwVW3eZSQhT-60swHdqHGComVXqlbhtzXScsV8rsMmNmhqygzdhkk3wspgUwcpnsKUy0Ja74pCbXeIDzASpgff3lsQ37nz5EmmUA/s320/DSC02666.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed, rolled, wrapped and ready to go</td></tr>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 400°. Place apples in a roasting pan. Melt 1 Tbsp. butter with oil in a large skillet. Brown pork on all sides, about 5 minutes total, then set on top of apples in pan. Add cider and 1/2 cup water to skillet and bring to a boil, scraping up browned bits. Pour mixture into roasting pan. Roast pork until an instant-read thermometer inserted into center of loin registers 140° (it will be cooked medium but still slightly pink), about 1 hour to 1 hour and 15 minutes. Let roast rest for at least 20 minutes and up to 2 hours.</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Put roast on a platter. Reserve apples from roasting pan; spoon off fat from juices in pan. Place pan on top of stove over medium-high heat. Add chicken stock. Pour in reserved mushroom liquid, leaving any sediment behind, and cook, scraping bottom of pan to release any browned bits, until slightly thickened, about 5 minutes. Whisk in remaining 2 Tbsp. butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and apples alongside sliced pork.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I had a problem with the apples becoming mushy because of the long cooking time. When I cook this again I will pull the roast out after 20 minutes and then add the apples.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Merry Christmas to you and your family.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Life is good - enjoy!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-7029792660347028602012-12-10T12:55:00.000-05:002012-12-10T12:55:37.409-05:00Pan-Seared Hake with Kale and Chorizo<span style="font-family: Arial, Helvetica, sans-serif;">My favorite section in Bon Appetit magazine is called "r.s.v.p" which stands for Readers' Favorite Restaurant Recipes. I have never made one that was not delicious. The Pan-Seared Hake with Kale and Chorizo was requested by Sandy from Boston. She had eaten it at <a href="http://cookandbrown.com/">Cook & Brown Public House</a> in Providence, Rhode Island. I have to tell you if you think you don't like kale then you must try making this absolutely wonderful and simple recipe. Mike and I have eaten it twice and each time one of us says to the other "can we have this again tomorrow night"?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Hake is a fish that is a member of the cod family. Although hake is available year round on the eastern seaboard, it is not readily available in land locked Indiana. So, should you try this you can substitute any other mild, delicately textured fish such as flounder, haddock, pollock or halibut. I used talapia and it was just fine. The other hard to find ingredient is cured Spanish chorizo. The Spanish chorizo is a sausage of smoked pork that is flavored with garlic and spices that's milder than Mexican chorizo. Once again, I substituted the Mexican chorizo and the dish did not suffer for it. In fact, we loved the spiciness.</span><br />
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<h2>
<span style="font-family: Arial, Helvetica, sans-serif;">Pan-Seared Hake with Kale and Chorizo</span></h2>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNL3_VwZAt6ruaiJ26fXx_RE4earBJiUyG4BnMejrmESAA0zRAxutfUc6tiA1Va83kpC224bIfkgH5MCtdKYsBp4arGdwH_OqsY3vtWYaU-xMxeCVJF46wUg8woF5XkvHkQYXFIdv5PtZ9/s1600/DSCN2523.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNL3_VwZAt6ruaiJ26fXx_RE4earBJiUyG4BnMejrmESAA0zRAxutfUc6tiA1Va83kpC224bIfkgH5MCtdKYsBp4arGdwH_OqsY3vtWYaU-xMxeCVJF46wUg8woF5XkvHkQYXFIdv5PtZ9/s320/DSCN2523.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't let this ugly presentation fool you. This is Yummy!!!</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
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<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">4</span> <span class="unit">tablespoons</span> <span class="name">extra-virgin olive oil, divided</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">4</span> <span class="unit">ounces</span> <span class="name">cured Spanish chorizo, casing removed, if needed; sliced into thin rounds</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1</span> <span class="name">small yellow onion, thinly sliced</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">2</span> <span class="name">garlic cloves, thinly sliced</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1</span> <span class="name">bunch kale, center ribs and stems removed, leaves coarsely chopped (about 8 cups)</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt and freshly ground black pepper</span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1</span> <span class="unit">cup</span> <span class="name">dry white wine, divided</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">4</span> <span class="name">5–6-ounce portions hake or other flaky white fish</span></span></span></li>
<li style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient">Mashed potatoes</span>.</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparation</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat 2 Tbsp. oil in a large saucepan over medium heat. Add chorizo and cook until lightly rendered (but not crisp) and oil turns bright red, about 3 minutes. Add onion and garlic and stir to coat. Cook, stirring occasionally, until onion is translucent, about 8 minutes. Stir in kale; season with salt and pepper. Cook until kale begins to wilt, about 3 minutes. Add 1/2 cup wine and 1/4 cup water. Cover partially and reduce heat to low. Simmer gently until kale is tender, 15–20 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, heat remaining 2 Tbsp. oil in a large heavy skillet over medium-high heat. Season fish with salt and pepper. Add fish to skillet and cook until golden brown, about 7 minutes. Turn fish, remove skillet from heat, and pour in remaining 1/2 cup wine. Return to heat and bring wine to a simmer; cook until fish is just opaque in center, about 4 minutes longer.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Divide kale mixture equally among plates. Top kale mixture on each plate with 1 piece of pan-seared fish. Serve with mashed potatoes alongside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I have served this once with mashed potatoes and once with polenta cooked in a vegetable broth with a bit of Parmesan. We preferred the polenta.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Life is good - enjoy!</span></div>
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Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com1tag:blogger.com,1999:blog-1884879885136868807.post-27990234416060714872012-11-29T11:12:00.002-05:002012-11-29T11:12:32.890-05:00North African Meatballs with Spicy Tomato Sauce and Date Pearled Couscous<span style="font-family: Arial, Helvetica, sans-serif;">I received a complete surprise on my birthday this year. My daughter Katie purchased me a Tagine. Tagine, is the name of both the dish and the pot it is cooked in.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Birthday Surprise!</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"> It is traditionally done on the stovetop so the moisture condenses on the cool top and drops back to baste the dish. This particular pot came from <a href="http://www.claycoyote.com/">Clay Coyote Pottery</a>. Their particular tagine is flameware based so that you can do high temperature pre-cooking like sauteeing onions, garlic, browning meat, then lower the heat to cook the traditionally simmered tagine. You can cook on gas, electric and even glass top stoves and cleanup is a breeze. Tagines are used in many Moroccan dishes, but can be used for any style dish you like.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The following recipe came about because the folks at Clay Coyote Pottery held a contest. The recipe I selected comes from a blog called <a href="http://www.elsacooks.com/">Elsa Cooks</a>. She only received second place, but after tasting it I think she deserved first.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b style="background-color: white; line-height: 21px;"><span style="color: orange; font-size: large;">North African Meatballs with Spicy Tomato Sauce and Date Pearled Couscous</span></b><br style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">Serving Size = 2 - 3</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">Meatballs</i></span><br />
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 lb ground beef (80/20)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons cumin</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon onion powder</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground ginger</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Cayenne, to taste</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Cinnamon, just a pinch</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon pepper</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons tomato paste (optional)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup breadcrumbs (I used fresh)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon chopped parsley</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon chopped cilantro</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">Sauce</i></span><ul style="background-color: white; color: #222222; font-size: 15px; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground ginger</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon cumin</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt/Pepper, to taste</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon cinnamon</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon allspice (optional)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Pinch of cayenne, to taste</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon turmeric (optional)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup water</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Zest of 1 lemon</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 onion, chopped</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1, 14.5 oz can whole tomatoes, with juice</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons tomato sauce (could also use tomato paste, about 2 tablespoons)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tablespoon parsley, chopped</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tablespoon cilantro, chopped</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Place a large, deep saute pan or tagine over medium heat. Add a touch of oil (EVOO).</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Mix together all of the ingredients for the meatballs, except the beef. Once blended, add the beef and mix with hands as little as possible, just until combined. Roll into golf-ball size meatballs. Once done, add to pan and brown on all sides, turning as little as possible. Remove from pan, drain off excess oil and add a bit of EVOO.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the onions and cook for a few minutes, until it starts to soften, then add the spices, zest, and mix. Cook about 1 minute. Add 1/4 cup of water to deglaze a bit, then add the rest of the sauce ingredients. Stir and let simmer for about 5 minutes. Add the meatballs and cover, cook until the meatballs cook through (about 20 minutes), turning once. I also reduce the heat a bit to keep the sauce at a simmer.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">In the last 15 minutes of cooking, start the couscous.</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">Orange and Date Couscous</b><br style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">Serving Size = 2 - 3</span></span><ul style="background-color: white; color: #222222; font-size: 15px; line-height: 21px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup pearled couscous</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup water</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup orange juice</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chopped dates</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">In a medium saucepan, bring the OJ, water, salt, and dates to a boil. Add the couscous, cover, reduce heat to simmer and cook for 8 - 10 minutes.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Serve the meatballs and sauce over or next to the couscous.</span></li>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 15px; line-height: 21px;">I used pineapple and pineapple juice instead of the orange. It was great. Thanks again Katie.</span></span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 15px; line-height: 21px;">Life is good - enjoy!</span></span></div>
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Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-6822187520214748672011-09-08T08:33:00.000-04:002011-09-08T08:33:53.994-04:00Salmon TartareMy fascination with all things small began several years ago when I purchased <u>Hors d'Oeuvre at Home With The Culinary Institute of America</u>. A beautiful book of essential techniques and recipes for creating great small bites. This is my go to book when I feed my friends. I have also found some beautiful recipes for appetizers in "Bon Appetit Magazine". In May of this year they had a simple recipe for salmon tartare. I have eaten tuna tartare but not salmon. What really caught my eye for this dish is that they suggest you serve it with thick-cut potato chips.<br />
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<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: red;">Salmon Tartare</span></b></span><br />
Prep: 40 minutes Total: 40 minutes<br />
4 servings<br />
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.<br />
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<b>Ingredients:</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_fpuRs5L9JukIuzbuiaUNwuvVhcjiysrtvPnPXCwJ3ZfNcJvLJSxh9yZiend7Uh5BjJ4ukMh5n72WbMdvkHFOfTInW2tmjUbcjr08PNLYnaDhf83BIwYqccpC-XcogTNSiI1D5cax9vd/s1600/DSCN1430.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_fpuRs5L9JukIuzbuiaUNwuvVhcjiysrtvPnPXCwJ3ZfNcJvLJSxh9yZiend7Uh5BjJ4ukMh5n72WbMdvkHFOfTInW2tmjUbcjr08PNLYnaDhf83BIwYqccpC-XcogTNSiI1D5cax9vd/s320/DSCN1430.JPG" width="320" /></a></div><ul><li>1 - 8oz. boneless salmon fillet, skinless</li>
<li>1/4 cup finely diced, seeded cucumber</li>
<li>1 Tbsp. fresh lime juice</li>
<li>1-1/2 tsp. minced fresh chives</li>
<li>1-1/2 tsp. minced fresh cilantro</li>
<li>1-1/2 tsp. grapeseed or vegetable oil</li>
<li>1-1/2 tsp. minced, seeded jalapeno</li>
<li>1-1/2 tsp. minced shallot</li>
<li>3/4 tsp. minced peeled fresh ginger</li>
<li>1/2 tsp. Asian sesame oil</li>
<li>1/4 tsp. (scant) lime zest</li>
<li>Kosher salt and freshly ground black pepper to taste</li>
<li>Thick-cut potato or tortilla chips</li>
</ul><div><b>Directions:</b></div><div><ol><li>Place salmon on a plate; freeze until well chilled, about 20 minutes</li>
<li>Thinly slice salmon lengthwise into 1/8" wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidu5NnOSVY-NBWgl6uDgOi-7aWHtwRvhhfuyFWBa-Xaw5290UuRzLyFJBLykp0V2CPViA-9fXTQTAnI0ykg8VGMdYhg2-keBiT7KQZT3e-8NkFC8UXeet-jm8tPM4GNe5Swrbd3whjBbhY/s1600/DSCN1433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidu5NnOSVY-NBWgl6uDgOi-7aWHtwRvhhfuyFWBa-Xaw5290UuRzLyFJBLykp0V2CPViA-9fXTQTAnI0ykg8VGMdYhg2-keBiT7KQZT3e-8NkFC8UXeet-jm8tPM4GNe5Swrbd3whjBbhY/s400/DSCN1433.JPG" width="400" /></a></div><div>This tartare is really addictive and the chips are ridiculously good. This is chips and dip all grown up. The next time I make this I'm not sharing.</div></div><div><br />
</div><div>Life if good - enjoy!</div>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-27247631615627634662011-09-05T16:23:00.000-04:002011-09-05T16:23:07.117-04:00Pan-Cooked Summer Squash With Tomatoes and BasilAlthough summer is almost over the tomatoes the squashes and the basil have yet to be told. They may be a bit smaller perhaps a bit uglier but they are still available and oh so tasty. On August 16, 2011 <a href="http://www.martha-rose-shulman.com/"><b>Martha Rose Shulman</b></a> published a recipe for The New York Times. Martha is known as a writer of cookbooks about eating well and she does not miss the mark with this lovely and healthy summer dish.<br />
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<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: red;">Pan-Cooked Summer Squash With Tomatoes and Basil</span></b></span><br />
Serves: 4 to 6<br />
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<ul><li>2 Tablespoons extra virgin olive oil</li>
<li>1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced (depending on what shape squash you use)</li>
<li>2 garlic cloves, minced</li>
<li>1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced</li>
<li>Salt and freshly ground pepper</li>
<li>1 to 2 tablespoons chopped or slivered fresh basil (to taste)</li>
</ul><div><ol><li> Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.</li>
<li>Add the remaining olive oil to the pan, then the garlic. Cook stirring, just until fragrant - less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.</li>
</ol><div>We ate this as a side dish with chicken. Ms. Shulman suggests it would go well with fish or cooked grains. </div></div><div><br />
</div><div>Life is good - enjoy!</div>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-46715044227666109712011-09-03T14:17:00.001-04:002011-09-04T21:47:17.056-04:00Naked Tomato SauceToday's post will be different from any that I have done in the past. It won't have a recipe, it won't have a picture and it won't scream "look at what I just cooked"! Today is a link to one of the most lovely cooking blogs that I have had the honor to follow. This blog is called <a href="http://smittenkitchen.com/"><b>smitten kitchen</b></a>. It is written by New Yorker Deb Perelman. Not only is she a delightful writer, who doesn't take her self to seriously, but a fantastic food photographer, wife and fine cook. She describes "[t]he smitten kitchen in its latest physical incarnation as a <s>80</s> 42 square foot (whimper) circa-1935 sort of half-galley kitchen with a 24 foot footprint, a single counter, tiny stove, checkered floor and a <s>skyligh</s>t<s> on top</s> a noisy window at the end to the avenue below. When you check out her food you have to be amazed and awed that she can produce what she does in 42 square feet while most of us have monstrous kitchens and can't cook a thing.<br />
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Several days ago I received my weekly email from smitten kitchen announcing Deb's latest creation. The blog for the day was for naked tomato sauce. In her continuous effort to make the best "gravy" for spaghetti she adapts a recipe from a New York City restaurant called <a href="http://www.scottconant.com/restaurants/scarpetta/new-york"><b>Scarpetta</b></a>. In this post she describes Scarpetta as a restaurant "...that boasts duck and foie gras ravioli, olive oil braised octopus and innumerable four star reviews, it should say something that the spaghetti with tomato and basil is the most famed dish on the menu."<br />
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Having never been to Scarpetta I can't say if Deb really nailed their spaghetti with tomato and basil. What I can say is that she has given all of us one of the most delightful, sexy, creamy, and sweet ways to eat spaghetti that I have ever had in my life.<br />
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Make this, make this, make this.... It requires no special equipment and a small list of ingredients. When she says the butter is optional I believe she lies. Here is the link: <a href="http://smittenkitchen.com/2011/08/naked-tomato-sauce/#more-7755">http://smittenkitchen.com/2011/08/naked-tomato-sauce/#more-7755</a> You can thank me later.<br />
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Life is good - enjoy!Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-60012142745843273752011-08-31T08:50:00.000-04:002011-08-31T08:50:46.971-04:00Jerk-Spiced Catfish"<a href="http://www.cuisineathome.com/"><b><span class="Apple-style-span" style="color: red;">Cuisine At Home</span></b></a>" magazine in their August 2011 issue brought tears to this southern girls eyes. Catfish with a kick, grilled not fried. Granted the best way to eat catfish is soaked in buttermilk, coated in <a href="http://www.zatarains.com/"><b><span class="Apple-style-span" style="color: red;">Zatarain's</span></b></a>, deep fried, hand dipped in catsup and eaten until you are so stuffed that you realize you have forgotten to touch the obligatory sides of slaw and fries.<br />
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Last night, while trying to eat a tad better I decided to give this new way of cooking catfish a try. <u>The New Food Lover's Companion</u> describes Jamaican jerk seasoning as "[a] dry seasoning blend that originated on the Caribbean island after which it's named, and which is used primarily in the preparation of grilled meat. The ingredients can vary, depending on the cook, but Jamaican jerk blend is generally a combination of chiles, thyme, spices (such as cinnamon, ginger, allspice and cloves), garlic and onions."<br />
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Once you have your spices mixed and your grill heated this fish takes 6 to 7 minutes from grill to table. What's not to like about that?<br />
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<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: red;">Jerk-Spiced Catfish</span></b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9XfgnierTXlJeZgqXOpaCgdvGR-XXU01YMJ8hwscYgFrTq3u57CWqYI6ceOBl05gXjCPeKuK61ZlQ8I_XM2SyL8z21CJGM_CmfnbT1NX7T1kkZkKRVqN87JJyjZ-4Eo9_HvHMT24GkJJr/s1600/DSCN1403.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9XfgnierTXlJeZgqXOpaCgdvGR-XXU01YMJ8hwscYgFrTq3u57CWqYI6ceOBl05gXjCPeKuK61ZlQ8I_XM2SyL8z21CJGM_CmfnbT1NX7T1kkZkKRVqN87JJyjZ-4Eo9_HvHMT24GkJJr/s320/DSCN1403.JPG" width="320" /></a></td></tr>
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Store fresh fish on ice. But make sure as the ice melts, that water can drain so it doesn't pool around the fish, water logging it.<br />
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<span class="Apple-style-span" style="color: red;"><b>Calories: 177</b></span><br />
Makes 4 servings<br />
Total time 30 minutes<br />
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<b><span class="Apple-style-span" style="color: red;">GRILL</span></b><br />
4 catfish fillets (8 oz each)<br />
1/4 cup Simple Jerk Seasoning<br />
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<b><span class="Apple-style-span" style="color: red;">Preheat</span></b> grill to medium-high. Brush grill grates with oil.<br />
<b><span class="Apple-style-span" style="color: red;">Sprinkle</span></b> both sides of each fillet with seasoning. Coat fillets with nonstick spray.<br />
<b><span class="Apple-style-span" style="color: red;">Grill</span></b> fillets, covered, until fish flakes easily with a fork, turning once, 3-4 minutes per side.<br />
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<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: red;">Simple Jerk Seasoning</span></b></span><br />
Makes about 1/3 cup<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIdiAoO1x220ZVCVQsdW5P3zSG4cGuPM8oJ5DGhynWMDYkAsRcyFFVp7_0qeCRUnHFNEMpLThG74HY-lhOZEC0CPIdjnG8yYU7QyzaPoHCpL_buWne3Gum6lAaSmjLJ7wymZbUuj3iG4z/s1600/DSCN1402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIdiAoO1x220ZVCVQsdW5P3zSG4cGuPM8oJ5DGhynWMDYkAsRcyFFVp7_0qeCRUnHFNEMpLThG74HY-lhOZEC0CPIdjnG8yYU7QyzaPoHCpL_buWne3Gum6lAaSmjLJ7wymZbUuj3iG4z/s320/DSCN1402.JPG" width="320" /></a></div>1 Tablespoon each brown sugar, and ground coriander<br />
2 Teaspoons each granulated garlic and dried thyme<br />
1 Teaspoon each kosher salt, ground allspice, and ground ginger<br />
1/2 Teaspoon each ground cinnamon and cayenne pepper<br />
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Combine brown sugar, coriander, garlic, thyme, salt, allspice, ginger, cinnamon, and cayenne in a small bowl. Store seasoning in an airtight container for up to 6 months.<br />
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Mike and I could hardly speak while eating this. The combination of the spices and brown sugar were different, spicy and savory and the aroma was delightful. I can't wait to try it on chicken and Mike's future holds a pile of jerk ribs. Labor Day weekend here we come!<br />
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Life is good - enjoy!<br />
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Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-42310484231630561752011-08-28T15:09:00.000-04:002011-08-28T15:09:04.658-04:00Steak House Salad Pizza with Chunky Blue Cheese DressingSince I like food, and especially like looking at pictures of food it generally doesn't take me too long to decide to make something new. When I came across the picture for a steak house salad pizza I knew I had to have it and to have it right away. Check this out.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgn6AIkiH3nFx35awDj8hWiJwKw6GXIU9FGdiCn3ooCizUBgnvWShf3l5Sp5F8yydGssBCRRQVbO0j0pYnappu5VQE9XNXOKe_-xq-fyjHO5KGWweyuxdsqdzzH5IfhjsOuViXZF4tytoJ/s1600/DSCN1396.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgn6AIkiH3nFx35awDj8hWiJwKw6GXIU9FGdiCn3ooCizUBgnvWShf3l5Sp5F8yydGssBCRRQVbO0j0pYnappu5VQE9XNXOKe_-xq-fyjHO5KGWweyuxdsqdzzH5IfhjsOuViXZF4tytoJ/s400/DSCN1396.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Version of a Steak House Pizza<br />
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</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">I have to say this is one of the best things I've eaten all summer. I'll post the calories at the end, but I have to tell you this pie is worth every one.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: lime;">Steak House Salad Pizza</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Use your favorite homemade pizza dough recipe, or to save time purchase fresh dough from your favorite pizza parlor, or use a prepared pizza crust.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Makes 4 servings</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Total Time: 15 minutes</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: lime;"><b>BRUSH</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">2 New York strip steaks, trimmed (8 oz. each)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Olive oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Salt & Black Pepper</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: lime;"><b>DIP</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">1 lb. fresh pizza dough, all purpose flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">1 1/2 cups shredded part-skim mozzarella</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: lime;"><b>TOP</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">5 cups chopped romaine lettuce</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">1 1/2 cups chopped tomato</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">1/3 cup minced red onion</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Chunky Blue Cheese Dressing to taste</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Preheat grill to medium-high. Brush grill grate with oil.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMM2KkSCM_RC3avJ8hM4aDGyHPtiicBRh5e8acGC2MTar5LmKpbsiezzVZXoswkhi7310c9uKBWNGNdbpcfh9QNCuWfkmxumyCclNynLfZL_T-6eOO_uK350UwEsL1ORtRi3wiY3dhnkRX/s1600/DSCN1392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMM2KkSCM_RC3avJ8hM4aDGyHPtiicBRh5e8acGC2MTar5LmKpbsiezzVZXoswkhi7310c9uKBWNGNdbpcfh9QNCuWfkmxumyCclNynLfZL_T-6eOO_uK350UwEsL1ORtRi3wiY3dhnkRX/s320/DSCN1392.JPG" width="320" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Brush steaks with oil and season with salt and pepper. Grill steaks, covered, to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest 5 minutes before thinly slicing against the grain.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
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</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Dip dough in flour and roll into a 16" round. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
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Lightly brush dough with oil and season with salt. Grill dough covered 2 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmeWKsdAlCJ3lpV6GqHnH6mL34d9S713OifJB5c3wVgg5XNa8q854wRMPgoqv8vvx1Mp-tGWqaj1c-eaHX0xuoVtLusbUBtlNWwpGutwVSnTnbD9XDNsNOan9rKxYcBhJ2_xe4mnIJxVM/s1600/DSCN1394.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/AVvXsEgJmeWKsdAlCJ3lpV6GqHnH6mL34d9S713OifJB5c3wVgg5XNa8q854wRMPgoqv8vvx1Mp-tGWqaj1c-eaHX0xuoVtLusbUBtlNWwpGutwVSnTnbD9XDNsNOan9rKxYcBhJ2_xe4mnIJxVM/s200/DSCN1394.JPG" width="200" /></a></div><br />
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Flip dough, sprinkle on mozzarella, cover, and grill until cheese melts and crust blister and crisps, about 2 minutes.<br />
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Top grilled dough with romaine, tomato, onion, and steak slices. Drizzle pizza with chunky Blue Cheese Dressing.<br />
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Thank you "Cuisine At Home", Issue No. 88 August 2011 for coming up with this idea. This was so good. The crust was crisp and the toping were some of summers best bounty. I have to admit I messed up with the directions. I was trying to cook this for the two of us and somehow didn't half the dough. I did use half the ingredients just twice the dough. Oh well this pie has 643 calories per serving with 12 grams of saturated fat and that doesn't cover the fact that we ate twice as much dough as we should have. I guess our bike ride tomorrow will have to be twice as long.<br />
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Life is good - enjoy!<br />
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Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com1tag:blogger.com,1999:blog-1884879885136868807.post-30945039013104081312011-08-25T12:02:00.002-04:002011-08-26T11:07:56.464-04:00Summer Tomato SoupsIt's the season for all things tomato. I can literally eat them at every meal. There are so many ways to devour them. Unfortunately, in the mid-west, they are only with us for a short time - perhaps that is why they are so special. On August 5, 2011 Mark Bittman published an article titled "Recipes: The Proper Ways to Treat an Heirloom", in the "New York Times Magazine". Included was a recipe for Cold Cream of Tomato and Peach Soup. Doesn't this sound like nirvana? Cream, tomatoes and peaches - oh my...<br />
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I belong to a wine club and last Saturday was Mikes and my night to host. The hosts, for the evening, serve the guests a table full of different appetizers. I wanted to include a cold soup, but I wanted to do something different from a gazpacho having never been a fan of uncooked soup. Mark Bittman came to my rescue. I normally try to do a recipe just how the cook publishes it, but Mark didn't peel or seed his tomatoes or add any salt, so this one has been adapted to suit my taste.<br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">Cold Cream of Tomato and Peach Soup</span></span><br />
Serves 6 in 6oz containers or serves 18 as appetizers in 2oz. shot glasses!<br />
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<tr><td class="tr-caption" style="text-align: center;">At the start...</td></tr>
</tbody></table><ul><li>1 onion chopped</li>
<li>2 Tablespoons butter</li>
<li>2 pounds tomatoes, peeled, seeded and chopped</li>
<li>1/2 pound peaches, peeled, pitted and chopped</li>
<li>1/2 cup cream</li>
<li>1/2 teaspoon salt</li>
<li>Tarragon for garnishing</li>
</ul><div><br />
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<tr><td class="tr-caption" style="text-align: center;">Thanks to my friend Bonnie for a great photograph</td></tr>
</tbody></table><br />
<div><ol><li>Cook onion in butter for 5 minutes.</li>
<li>Add prepared tomatoes and peaches.</li>
<li>Simmer until the tomatoes break up.</li>
<li>Add cream and salt, puree and chill.</li>
<li>Garnish with chopped tarragon.</li>
</ol><div>This soup is delightful hot or cold with a smooth creamy texture and a touch of sweetness that you don't normally find in a tomato soup.<br />
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My next soup comes from the catalogs of Williams-Sonoma. They are one of my favorite places to find a recipe. I don't think I have ever made anything, that they published, that wasn't good. (Can you imagine if the recipes were bad? How would they ever get you to buy a $245.00 Dutch oven to make tomato soup in?) Every summer I make their Summer Tomato Soup, and every summer I swear I'm going to put some up for the winter. I never do and in January I'm so disappointed when I open up my can of Campbell's Cream of Tomato Soup to accompany my grilled cheese sandwich. So here is their version, - I wouldn't change a thing.</div></div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">Summer Tomato Soup</span></span></div><div>Serves 4</div><div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizr9_tfZcNXZN6Z9cj5kXXSyEjP6RjCi4NsXaH4pXokT7QvxUEYL3THOU5x3IrCmWiEVGzoG8x7e1PfQiMven3KiqIQYQSIxxyS1BmChdLJZLhPK9PU8lkcRHks3Ch4GJJSUqvt27wGavI/s1600/DSCN1356.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizr9_tfZcNXZN6Z9cj5kXXSyEjP6RjCi4NsXaH4pXokT7QvxUEYL3THOU5x3IrCmWiEVGzoG8x7e1PfQiMven3KiqIQYQSIxxyS1BmChdLJZLhPK9PU8lkcRHks3Ch4GJJSUqvt27wGavI/s320/DSCN1356.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At the beginning...</td></tr>
</tbody></table><ul><li>2 Tablespoons olive oil</li>
<li>1 yellow onion, diced</li>
<li>1 fennel bulb, trimmed and diced</li>
<li>2 garlic cloves, minced</li>
<li>1/4 cup dry vermouth (optional)</li>
<li>2 pounds plum tomatoes, peeled, seeded and chopped</li>
<li>2 tablespoons tomato paste</li>
<li>4 cups chicken broth</li>
<li>Salt and freshly ground pepper, to taste</li>
<li>2 tablespoons chopped fresh fines herbs (combination of parsley, chervil, tarragon and chives)</li>
<li>Creme fraiche for garnish</li>
</ul><div>In Dutch oven (WS - "please by ours") over medium-high heat, warm oil. Add onion, fennel and garlic; cook stirring occasionally, until tender, about 10 minutes. Add vermouth; cook until evaporated. Add tomatoes and tomato paste; cook, stirring occasionally until tomatoes begin to bread down, 8-10 minutes. Add broth; bring to a boil. Reduce heat to low; simmer about 20 minutes.</div></div><div><br />
</div><div>Using an immersion blender (WS - "please by ours"), puree soup, leaving some texture. Season with salt and pepper. Stir in fines herbes just before serving.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNyV1TfKqwkbXP0yquJAcxi1nC75iY5hRLZhxfYRCCKeoeY-fxOOJ0Zh0aPBVTmYInF6eZIM3imHKCl3hbyN1WMg7ZpZPg6fVAnaVTdBSH3_LOxQki54K9peVXKiVdPgt8fFhP40F6hXc/s1600/DSCN1363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNyV1TfKqwkbXP0yquJAcxi1nC75iY5hRLZhxfYRCCKeoeY-fxOOJ0Zh0aPBVTmYInF6eZIM3imHKCl3hbyN1WMg7ZpZPg6fVAnaVTdBSH3_LOxQki54K9peVXKiVdPgt8fFhP40F6hXc/s320/DSCN1363.JPG" width="320" /></a></div><br />
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</div><div>Ladle soup into warmed bowls; drizzle with creme fraiche.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div>I love this soup, and I love the things at Williams-Sonoma. For this recipe my Dutch oven came from Aldi's for $19.95 and my immersion blender from amazon.com. Save your money for their croissants and linens both are to die for.</div><div><br />
</div><div>Life is good - enjoy!</div><br />
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Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-14748825557983699192011-08-08T13:39:00.000-04:002011-08-08T13:39:14.292-04:00Italian Swiss Chard & Pasta<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiLowR_dFQeK9Sm1A4vmJhXJyaTB6eMnGNlDgTWLExhbq3Dgulwl0V9GTRVkR5RgmtBBj6yyS-RekLYF_8kV9d1lLvReIuz0n-Y3204tZzWY8kpzOd2WlEyGXN7zMSYw37XP8EYEEv1qO/s1600/DSCN1331.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiLowR_dFQeK9Sm1A4vmJhXJyaTB6eMnGNlDgTWLExhbq3Dgulwl0V9GTRVkR5RgmtBBj6yyS-RekLYF_8kV9d1lLvReIuz0n-Y3204tZzWY8kpzOd2WlEyGXN7zMSYw37XP8EYEEv1qO/s320/DSCN1331.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swiss Chard in a square foot gardening box</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5UF3Zmk49GCDJV6TYF_-nNr_46QBtCVVhIYAi_OJtj7sqPR_XNyRAGiFOinbvQd68bbJjWFJPAktxmPeB7V0_BTH1vnoiub2vdlTiz2qZ5xBIV22qHxOr_CBlbwzJ2Snje22fuUafEJP/s1600/DSCN1348.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5UF3Zmk49GCDJV6TYF_-nNr_46QBtCVVhIYAi_OJtj7sqPR_XNyRAGiFOinbvQd68bbJjWFJPAktxmPeB7V0_BTH1vnoiub2vdlTiz2qZ5xBIV22qHxOr_CBlbwzJ2Snje22fuUafEJP/s200/DSCN1348.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2010 & 2011 tomatoes</td></tr>
</tbody></table>Every summer we gardeners face the same problem. The harvest starts coming fast and furious and we can't keep up. We can't put it up or eat it fast enough. I don't even plant that much and I can't keep up. I have a four foot square box of Swiss chard. It has fed me now for months and will probably continue to feed me into fall. Mike doesn't really care for it, so it is up to me to consume its goodness. If you haven't ever tasted Swiss chard it reminds me of spinach, it's just as healthy and can be prepared in similar ways. My second problem, from the garden, is the crazy amounts of tomatoes that are ripening each day. We try to consume them while fresh but sometimes I have to add them to my canning tomatoes. I still have three quarts of canned tomatoes left from 2010 and a bounty of Swiss Chard - so what's a girl going to make for lunch? I always take my recipes from other people but today this one is mine.<br />
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<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: #e06666;">Italian Swiss Chard & Pasta</span></b></span><br />
Serves: 4<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGFV8mGT96tzrAsKA7FJqGo6veh3S6WPuGncGQDQxEFgDQTdDtH57k3RG66Fu39XgXIpJ0m1qie5Yd6bNKgBjZrQEQTGS9bDRJkj8OjHcMsPxG6BEUyYEwXraCN0sko78EQupNz4OoDUo/s1600/DSCN1326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGFV8mGT96tzrAsKA7FJqGo6veh3S6WPuGncGQDQxEFgDQTdDtH57k3RG66Fu39XgXIpJ0m1qie5Yd6bNKgBjZrQEQTGS9bDRJkj8OjHcMsPxG6BEUyYEwXraCN0sko78EQupNz4OoDUo/s320/DSCN1326.JPG" width="320" /></a></div><ul><li>1 bunch of Swiss Chard</li>
<li>4 cloves garlic, chopped</li>
<li>1 teaspoon + 1 tablespoons olive oil</li>
<li>1/8 teaspoon salt</li>
<li>1/8 teaspoon crushed red pepper flakes</li>
<li>1 quart chopped tomatoes</li>
<li>4 tablespoons tomato paste</li>
<li>2 teaspoons of sugar, optional</li>
<li>8 ounces pasta of choice</li>
<li>Parmesan cheese to taste or a vegan grated topping</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3YF0o1jZb76UtgnTPxlZVguS9WkxVlicCmPmE13o8IncBpI3i6SAfpLSx5Nuvt2oUhv6ov8thUlA8tlHfJg9WAIErFSXFCHgaBztmesOKQvKFH1TJ-XYxc8D465uuOpFNtPfNXAkMuIn/s1600/DSCN1352.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3YF0o1jZb76UtgnTPxlZVguS9WkxVlicCmPmE13o8IncBpI3i6SAfpLSx5Nuvt2oUhv6ov8thUlA8tlHfJg9WAIErFSXFCHgaBztmesOKQvKFH1TJ-XYxc8D465uuOpFNtPfNXAkMuIn/s320/DSCN1352.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Removing tough stems</td></tr>
</tbody></table><div><ol><li>Place one teaspoon of olive oil in a sauce pan over medium heat. Add garlic and cook just until you can smell the aroma of the garlic - about 30 seconds. Add tomatoes to the garlic. Add tomato paste and bring to a boil. Reduce heat to a simmer and let reduce by 1/3 of its original volume to thicken. Add sugar if desired and cook for an additional 5 minutes.</li>
<li>While tomatoes are cooking prepare Swiss Chard by removing the tough stems (I just turn the leaf over and fold the leaf in half exposing the vein and cut a "V" to remove it.) Cut into 1 inch strips and rinse under running water. Spin dry and set aside.</li>
<li>Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add Swiss chard, salt, and crushed red pepper flakes. Cook until the Swiss chard has wilted. This can now be set aside while you prepare your pasta.</li>
<li>When your pasta is complete ladle on a large scoop of tomatoes, some Swiss chard and top with the Parmesan. </li>
</ol><div>This is such a simple, nutritious and clean entree. I ate this for my lunch for four days in a row. It keeps nicely in the refrigerator with a quick reheat of the tomatoes and chard. I did make my pasta fresh each day.</div></div><div><br />
</div><div>Life is good - enjoy!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEaPBQY_CIke4-8zSVZjfQPL4QmPMQ7xrM8gYYEoUQOFMLmgmAhL6mk7NpD5fd4Jal0uKYWVBxKP5-01sy-BK6lsMIw7RS6nMMbKs5AMvonwqxVwhEiHgC6WAEnuq-yaFVy4XHmUlqGt5/s1600/DSCN1355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEaPBQY_CIke4-8zSVZjfQPL4QmPMQ7xrM8gYYEoUQOFMLmgmAhL6mk7NpD5fd4Jal0uKYWVBxKP5-01sy-BK6lsMIw7RS6nMMbKs5AMvonwqxVwhEiHgC6WAEnuq-yaFVy4XHmUlqGt5/s320/DSCN1355.JPG" width="320" /></a></div><div>PS - Tomato paste hint. I hate to use a tablespoon or two out of a can of tomato paste and then it goes bad before I can finish it. Now I purchase the biggest can available and put tablespoon sized dollops onto a parchment covered baking sheet. I then put them uncovered into the freezer until frozen. Remove and seal in a Zip Lock and return to the freezer for perfect sized portions anytime you need them.</div><br />
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Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-59259712634151162562011-07-29T10:36:00.000-04:002011-07-29T10:36:42.777-04:00Watermelon Burgers & Curry Rubbed Sweet Potato PlanksCall me a liberal, and you'd be right. I actually have <a href="http://www.nytimes.com/"><b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: red;">The New York Times</span></span></b></a><span class="Apple-style-span" style="background-color: white;"> </span>delivered to my house every Sunday. Mike takes the entire week to read and savor each section. He always begins with the book review. I normally read only one section - <a href="http://www.nytimes.com/pages/magazine/index.html"><span class="Apple-style-span" style="color: red;"><b>The New York Times Magazine</b></span></a>. I head for the back of the magazine to a section called "EAT". The article is always about some type of food, a bit of background is given and a recipe as well. On July 10, 2011 <a href="http://content.markbittman.com/about-me"><span class="Apple-style-span" style="color: red;"><b>Mark Bittman</b></span> </a>did an article called "Throw Another Melon on the Barbie". (Mark describes himself as "... <span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">an avid home cook since 1968, a</span></span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="line-height: 17px;"><a href="http://content.markbittman.com/articles" style="font-style: normal; text-decoration: none;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">journalist</span></span></a></span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">for nearly as long (longer if you count </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 17px;">[his] high school yearbook!) and a professional food writer since 1980." He is not a chef but has worked/cooked with a number of chefs from around the world, and has written a few cookbooks.) Mark's article arrived, in our driveway, during our let's try to be vegetarians phase of cooking, eating and blogging. The timing couldn't have been better!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">All the pictures of the fruits and vegetables looked great. He made portobello's with a Vietnamese-style marinade, curry-rubbed sweet potato planks, teriyaki cabbage steaks, chilli-rubbed jicama steaks with queso fresco, miso-glazed eggplant slices and last but not least watermelon burgers with cheese. I decided to try the sweet potatoes and the burgers.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">The problem was we were only about three weeks into the whole vegetarian/vegan lifestyle. We were both beginning to miss meat. We fell hook, line and sinker for the words "steaks" and "burgers" that were appended to the grilled vegetables and fruit names. The watermelon may take on the shape of a burger but it definitely is not a burger. </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">We were so excited to try these burgers until we took the first bite. I can't tell you what a disappointment they were. They tasted just how you might imagine - a grilled hot sweet piece of watermelon that dripped its liquid with each bite. I usually don't blog about my failures in the kitchen, but I wanted to get the word out that a watermelon should never ever be heated or grilled. Enjoy it for what it is and get your "burgers" a more conventional way. </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKfpDIb4xvG0ZcUNAhy6s69YPn-kYXwdmYTRBxORKUgullTyWAHIDExE61e2m6ggUaen3wCzcOCLgggXk8a8VKa4aukihoKbhyphenhyphenXGqhMpgzVOfZP1sQfX5sZ6u2_OanQMSOJ0tkPhzmPNM6/s1600/DSCN1290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKfpDIb4xvG0ZcUNAhy6s69YPn-kYXwdmYTRBxORKUgullTyWAHIDExE61e2m6ggUaen3wCzcOCLgggXk8a8VKa4aukihoKbhyphenhyphenXGqhMpgzVOfZP1sQfX5sZ6u2_OanQMSOJ0tkPhzmPNM6/s400/DSCN1290.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">To be fair I wanted to see if any other home cook/blogger had tried to make this recipe. I found a blog called <a href="http://www.thenervouscook.com/2011/07/if-mark-bittman-tells-you-to-grill.html"><span class="Apple-style-span" style="color: red;"><b>The Nervous Cook</b></span></a> that had a totally different opinion. Perhaps he/she is a much better cook than me or I have the palate of a goat!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">At the same time we tried Mark Bittman's Curry-Rubbed Sweet-Potato Planks. There were fantastic, easy to prepare and a side dish that is good for you. </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">Curry-Rubbed Sweet-Potato Planks</span></span></b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">Time 40 to 45 Minutes</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><b>Ingredients</b>:</span></span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">2 teaspoons curry powder</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">1 teaspoon ground cumin</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">1 teaspoon ground coriander</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">salt and black pepper</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">2 pounds sweet potatoes peeled and cut lengthwise into 1/2-inch slices</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">2 tablespoons neutral oil, like rapeseed or corn</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">Lime wedges for serving</span></span></li>
</ul><div><ol><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling, and put the rack about 4 inches from the flame. Combine the curry powder, cumin, coriander and a good sprinkle of salt and pepper in a small bowl. Brush the sweet-potato slices with the oil and rub all over with the spice mixture.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">Put the sweet-potato planks on the cool part of the grill and close the grill cover. Cook, checking and turning occasionally, until the flesh is very tender all the way through, 20 to 25 minutes. Move the planks to the hotter part of the grill and cook, turning once or twice, until golden brown on both sides, 3 to 5 minutes. Serve hot, warm or at room temperature with lime wedges.</span></span></li>
</ol><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">You may be tempted to leave off the lime wedges thinking of them more as a garnish instead of an ingredient. The lime adds a tart flavor to the sweetness of the potato that makes the entire dish quite satisfying. These planks are restaurant worthy but simple enough to do at home.</span></span></div></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">Life is good - enjoy!</span></span></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br />
</span></span>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-78963057184425773182011-07-19T10:09:00.001-04:002011-07-29T09:32:15.765-04:00Italian Vegetable RagoutToday makes my twenty-second day of being a vegetarian and part-time vegan. It has been a wonderful adventure with only one meal being a catastrophe. I tried to stay away from processed vegetarian fare using only fresh or canned ingredients. To help me in my quest for delicious food I purchased Robin Robertson's <span class="Apple-style-span" style="color: red;"><u><a href="http://www.amazon.com/Vegan-Fire-Spice-Sultry-Recipes/dp/0980013100/ref=sr_1_1?s=books&ie=UTF8&qid=1311946006&sr=1-1"><span class="Apple-style-span" style="color: red;"><b>Fire & Spice</b></span></a></u>.</span><br />
<span class="Apple-style-span" style="clear: right; float: right; font-family: Helvetica; font-size: 12px; margin-bottom: 1em; margin-left: 1em;"><img alt="510aCK7VtSL._SS500_.jpg" height="200" src="webkit-fake-url://A29261F5-115F-4E53-9598-D5CEE13D2624/510aCK7VtSL._SS500_.jpg" width="200" /></span><span class="Apple-style-span" style="color: red;"> </span><u><span class="Apple-style-span" style="color: red;"><b></b></span></u><br />
<br />
What a treat! This book has 200 global recipes that are 100% vegan using readily available ingredients. You get to try the spicy cuisines of the U.S., South America, Mexico, the Caribbean, Europe, Africa, the Middle East, India and Asia. Trying to decide with ones to blog about is difficult because everything we tried was wonderful.<br />
<br />
One of our favorites turned out to be the Italian Vegetable Ragout. This is a perfect recipe to make as you bring in your gardens bounty or after a trip to your farmer's market.<br />
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<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: red;">Italian Vegetable Ragout</span></b></span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dDSJeo3qoTWMPtEnAEaDfyaqZXlTdlqWsiEWNUruk8SXO7ubLy_SBP_XLqe1HT8EuGiqloHp5Uzkjbqy2skGQ3I_K51alrEHV-UoGHAKtp44-6pvvgy1o5rhZnkcVutAur93NY7bjiwv/s1600/DSCN1282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dDSJeo3qoTWMPtEnAEaDfyaqZXlTdlqWsiEWNUruk8SXO7ubLy_SBP_XLqe1HT8EuGiqloHp5Uzkjbqy2skGQ3I_K51alrEHV-UoGHAKtp44-6pvvgy1o5rhZnkcVutAur93NY7bjiwv/s320/DSCN1282.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><b></b><br />
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<ul><li>2 tablespoons olive oil</li>
<li>1 yellow onion, chopped</li>
<li>1 red bell pepper, chopped</li>
<li>3 garlic cloves, chopped</li>
<li>1/3 cup dry white wine</li>
<li>2 zucchini, halved lengthwise and cut into 1/2-inch slices</li>
<li>2 pounds fresh ripe tomatoes, chopped</li>
<li>1/2 teaspoon marjoram</li>
<li>1/4 teaspoon hot red pepper flakes</li>
<li>1 1/2 cups cooked or 1 (15.5-ounce) can cannellini beans, drained and rinsed</li>
<li>1 1/2 cups vegetable broth or water</li>
<li>Salt and freshly ground black pepper (I used 1/2 tsp. salt, 1/4 tsp. pepper)</li>
<li>2 tablespoons chopped fresh parsley</li>
<li>2 tablespoons chopped fresh basil</li>
</ul><div><b>Directions:</b></div><div>Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cover and cook until softened, about 10 minutes. Uncover, stir in the wine and cook until it evaporates. Add the zucchini, tomatoes, marjoram, hot pepper flakes, cannellini beans, broth and season to taste with salt and pepper. Cover and cook over medium heat until the vegetables are tender, about 20 minutes. Just before serving, stir in the parsley and basil.</div><div><br />
</div><div>Serves 4</div><div><br />
</div><div>I did not use the olive oil - just sprayed a little vegetable spray in the pan before adding the vegetables. I did not miss it at all or the additional 250 calories it adds to the entree. The recipe easily divides in half. All you need is a crusty loaf of warm Italian bread to make this meal complete.</div><div><br />
</div><div>I'm not sure how long I will be living the vegetarian life, but I do know that for our little planet and for our big bodies it is a great way to eat. The meals I have prepared were delicious and quite inexpensive to make. Summer is a great time to give a vegetarian meal a try. So, on your next meatless Monday give this a try.</div><div><br />
</div><div>Life is good - enjoy!</div>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-891209155024854542011-07-10T21:34:00.001-04:002011-07-11T08:42:03.072-04:00Summer CocktailsI've never been much of a cocktail drinker. I'll drink a gin and tonic on occasion as well as a bourbon and coke, but nothing too fancy. This summer I decided to up my cocktail game and try to make something that was fresh from summers bounty.<br />
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The first thing I found was Bobby Flay's Blackberry-Bourbon Iced Tea. This was published in the Food Network Magazine, issue June, 2011.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfGBLFFsCZ1O9mec6qNywWeR4jTQ_1NP3zmPjWkcUfrLbns7lXIWimUvqUS3WNmsLRLh4BJ4HuGxl-xLpZqtfnK4B-eyRUDoGRK79qkSohNW9_C_n4XCTUyPvcfdpyplfhmYrzrsU2Trn/s1600/DSC02556.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfGBLFFsCZ1O9mec6qNywWeR4jTQ_1NP3zmPjWkcUfrLbns7lXIWimUvqUS3WNmsLRLh4BJ4HuGxl-xLpZqtfnK4B-eyRUDoGRK79qkSohNW9_C_n4XCTUyPvcfdpyplfhmYrzrsU2Trn/s320/DSC02556.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blackberry-Bourbon Iced Tea</td></tr>
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<div><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: purple;">Bobby Flay's Blackberry-Bourbon Iced Tea</span></span></b></div><div>Serves: 4 to 6</div><div><br />
</div><div><ul><li>3 cups fresh blackberries</li>
<li>3/4 cup sugar</li>
<li>2 tablespoons chopped fresh mint, plus mint sprigs for garnish</li>
<li>6 good-quality black tea bags</li>
<li>Good quality Bourbon, to taste (Bobby likes Woodford Reserve)</li>
</ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxBbeUL3eABD6z_yMpcSXlC50C30GEmx6iYqU3vEO-khx_KzmKxSL52YwpwgVY7YGceuGtz-aBoiXEOywRWK_HYQd4NBsA26z2waeLx3l-4dpqB0mQ7lxjp-slK4hbvUH0eaTxK-tQrBB/s1600/DSC02540.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxBbeUL3eABD6z_yMpcSXlC50C30GEmx6iYqU3vEO-khx_KzmKxSL52YwpwgVY7YGceuGtz-aBoiXEOywRWK_HYQd4NBsA26z2waeLx3l-4dpqB0mQ7lxjp-slK4hbvUH0eaTxK-tQrBB/s320/DSC02540.JPG" width="320" /></a></div><ol><li>Combine the blackberries, sugar and chopped mint in a large bowl and mash with a potato masher or wooden spoon; let sit while making the tea.</li>
<li>While the blackberries are macerating, bring 1-1/2 quarts cold water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the tea bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour to let the flavors meld.</li>
<li>Pour the mixture through a strainer into a pitcher, pressing on the solids. Cover and refrigerate until cold, at least 2 hours. (You can also pour the mixture into a bowl set over an ice bath to cool it faster.)</li>
<li>Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top of each. Garnish with fresh mint sprigs (like a mint julep).</li>
</ol><div>This was pretty good. Although I didn't think you could taste much of the bourbon - perhaps a touch more would be appropriate here.</div><div><br />
</div><div>My next find comes from the series <a href="http://www.amctv.com/shows/mad-men/cocktail-guide"><b><span class="Apple-style-span" style="color: yellow;">Mad Men</span></b></a>. They did a link on Twitter for their favorite cocktails from the 1960's. I chose their Tom Collins.</div><div><br />
</div><div><span class="Apple-style-span" style="color: #d0c5af; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;"></span><br />
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<span class="Apple-style-span" style="color: #d0c5af; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;"><div class="cfct-module cfct-heading " style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDd2b0w_w6FpRGxgqpzYhX6lEkGczvQghrWUtgzmtwStTtSIfxXUR6buHtdZqLSav6w688SsPref6QYY03GYM425dZ7_8SX7ESTNEif7G5kTM5T4esNQfT8TGVV09owgsjQRvWEHG2D2nT/s1600/DSCN1240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDd2b0w_w6FpRGxgqpzYhX6lEkGczvQghrWUtgzmtwStTtSIfxXUR6buHtdZqLSav6w688SsPref6QYY03GYM425dZ7_8SX7ESTNEif7G5kTM5T4esNQfT8TGVV09owgsjQRvWEHG2D2nT/s320/DSCN1240.JPG" width="233" /></a></div><h2 class="cfct-mod-title" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.2; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; vertical-align: baseline;"><span class="Apple-style-span" style="color: yellow;"><span class="Apple-style-span" style="font-size: large;">Tom Collins </span></span></h2></div><div class="cfct-module cfct-rich-text " style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><div class="cfct-mod-content" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">INGREDIENTS</span></span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><br />
1 oz fresh lemon juice<br />
1 tsp sugar<br />
1½ oz of gin<br />
Lemon slices</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">INSTRUCTIONS</span></span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><br />
Mix sugar, gin, and juice over ice in mixing glass. Stir, strain in cocktail glass with ice, and top off with soda water. Garnish with lemon slices.</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">This is basically a lemonade with gin. So light and refreshing. This is the kind of drink that can sneak up on you so take your time and enjoy.</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">My last selection. a watermelon vodka slush came from allrecipes.com that was submitted by Michael Allbright.</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e06666;"><br />
</span></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5e8hB1bQ4emvhn-9yd30DfaPzDG6iuocfEVm1H-2YQ08N7o75Dw-Zs3Sd67I-POrCSn8ZqIEPB3eLWryU9WSmJKSQdrcLrumHVHaqyKzYN7IDLYrJ7GqJMEjB0EhXF4sLKrszURXkn4Pe/s1600/DSCN1271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5e8hB1bQ4emvhn-9yd30DfaPzDG6iuocfEVm1H-2YQ08N7o75Dw-Zs3Sd67I-POrCSn8ZqIEPB3eLWryU9WSmJKSQdrcLrumHVHaqyKzYN7IDLYrJ7GqJMEjB0EhXF4sLKrszURXkn4Pe/s320/DSCN1271.JPG" width="320" /></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e06666;">Watermelon Vodka Slush</span></span></b></div></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">Prep Time: 10 minutes Ready IN: 4 hours & 20 minutes Servings: 4</span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><b>Ingredients</b>:</span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">4 cups watermelon flesh, seeds removed</span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">2 fluid ounces simple syrup</span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons lemon juice</span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">1 cup vodka</span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">2 fluid ounces melon liqueur</span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">4 twists lemon zest, garnish</span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><b>Directions:</b></span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">In a food processor, puree the watermelon flesh. Pour the pureed watermelon into empty ice cube trays and freeze for at least 4 hours. Also, freeze martini glasses.</span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">In a blender combine the frozen watermelon cubes, simple syrup, lemon juice, vodka and melon liqueur; blend until smooth. Pour into 4 frozen martini glasses and garnish each with a lemon twist.</span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><br />
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<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">This was really fun to eat. Although I thought it was a bit bitter. I remedied this by tripling the simple syrup. I also substituted triple sec for the melon </span></span><span class="Apple-style-span" style="color: black; font-size: small;">liqueur.</span><br />
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<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">I have an ice cream freezer which attaches to my mixer. I put the pureed watermelon and the rest of the ingredients into it, stirred it up and placed the whole thing in the freezer overnight. The next day I attached it to the mixer and blended it to a beautiful slush mixture. (The alcohol keeps the mixture from freezing solid.)</span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><br />
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<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/O-remWPgxq0?feature=player_embedded' frameborder='0'></iframe></div><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">I also had no idea how to make a lemon zest for the garnish. YouTube came to my rescue with a video, and it turns out that I had the tool I needed for years in my kitchen tool drawer.</span></span><br />
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<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">Life is good - enjoy!</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><br />
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</div>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com1tag:blogger.com,1999:blog-1884879885136868807.post-3821991510596973032011-07-05T15:46:00.000-04:002011-07-05T15:46:06.114-04:00The Art of a Poached Egg<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvgX1lUXOwlRZ-Egm48TS7o7MOCLGbewUJ2G-TrCcb0Hz8b2CD_LqkXQSHgZB3_UW2a16yuN88hw6CQSKDCh03bV7vly8YH9Uw0yV_p5AN6kS9zM1KgzObF4MF9wiVpK0N1ZpDOC-cc2o/s1600/DSCN1244.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvgX1lUXOwlRZ-Egm48TS7o7MOCLGbewUJ2G-TrCcb0Hz8b2CD_LqkXQSHgZB3_UW2a16yuN88hw6CQSKDCh03bV7vly8YH9Uw0yV_p5AN6kS9zM1KgzObF4MF9wiVpK0N1ZpDOC-cc2o/s320/DSCN1244.JPG" width="320" /></a>In May of this year I talked about my obsession with the simple poached egg. My problem is I can't make them very well. I've watched videos of famous chefs and not so famous chefs gently dropping the egg into simmering/swirling vinegar laced water. I found myself truly lacking in water swirling and egg dropping skills. (It kind of like trying to pat your head and rub your tummy at the same time.) Last month "<span class="Apple-style-span" style="color: orange;"><b><a href="http://www.bonappetit.com/"><span class="Apple-style-span" style="color: orange;">Bon Appetit Magazine</span></a><span class="Apple-style-span" style="color: black;">" </span></b></span>came up with a clever way of microwaving an egg in a glass container - poof a poach egg requiring no skill. I was a failure at this as well. It was either undercooked or overcooked. While visiting my daughter Katie, in Charleston, SC, I discovered a new tool that is fool proof. Katie took me to a store called <a href="http://www.mavericksouthernkitchens.com/charlestoncooks/"><b><span class="Apple-style-span" style="color: orange;">Charleston Cooks</span></b></a>. (This store sells all kinds of high end kitchen tools, barware, cookware and gourmet food. ) There I found a Poach Pod. This is a flexible silicone cooking tool for poaching eggs, baking and molding. It floats in water during cooking. I paid $12.00 for two - <b><span class="Apple-style-span" style="color: orange;">amazon.com</span></b> has them for a bit less.<br />
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To use them you spray each pod with cooking spray and drop the egg into the pod. You then drop them gently into a pan with 1 to 1-1/2 inchs of simmering water.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yFseeNix4MeveAvucwIjRw8UdALCzL2_b7HngdV6emLKg1F5S43tWrGDif8TQG_2YIL3KBRkQ1no1WzLxcTGDjaimelypgNE5oIL1DTdQ21_yOJkX8VjgY4r_-X9EwNRC8dGVz6Vqdyd/s1600/DSCN1245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yFseeNix4MeveAvucwIjRw8UdALCzL2_b7HngdV6emLKg1F5S43tWrGDif8TQG_2YIL3KBRkQ1no1WzLxcTGDjaimelypgNE5oIL1DTdQ21_yOJkX8VjgY4r_-X9EwNRC8dGVz6Vqdyd/s320/DSCN1245.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96CedVMLNVy8jY-vKYmxZI7v7DZV9-ZgNPISyu_ZcxvXOyeB6O4V5hiV2xLuB92mCHV-VSw1d1qW_Tmp6ms2H8R7c-6RPFB9IgAtEi-CexmvVzFKzeZ_obCDVdbfsiAPFVEuPzVz2eIDZ/s1600/DSCN1246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96CedVMLNVy8jY-vKYmxZI7v7DZV9-ZgNPISyu_ZcxvXOyeB6O4V5hiV2xLuB92mCHV-VSw1d1qW_Tmp6ms2H8R7c-6RPFB9IgAtEi-CexmvVzFKzeZ_obCDVdbfsiAPFVEuPzVz2eIDZ/s320/DSCN1246.JPG" width="320" /></a></div>Cover the pan for about four minutes and you have a perfectly cooked runny poached egg. Now lift the pod out of the water and the egg will slide right out of the pod.<br />
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This beautiful egg became part of my breakfast this morning. I made a bowl of creamy grits and topped them with sauteed swiss chard, from my garden and then added the poached egg. This is goodness at its best!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rz_qyjgcQsRU3d8ALrE7V_Hh31bCkjtyhcRQp9-8NndX15USLitRtXoBw-vqXXb2m7GT8iWmSXfETPy1LywZbiNCZRap4KoKjfDiKaQH3AdUpCq4_wnZpxwE0c-jqx4pRPbkQud0B3WI/s1600/DSCN1248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rz_qyjgcQsRU3d8ALrE7V_Hh31bCkjtyhcRQp9-8NndX15USLitRtXoBw-vqXXb2m7GT8iWmSXfETPy1LywZbiNCZRap4KoKjfDiKaQH3AdUpCq4_wnZpxwE0c-jqx4pRPbkQud0B3WI/s400/DSCN1248.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Life is good - enjoy!</div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-14518224967664714962011-07-03T15:51:00.000-04:002011-07-03T15:51:18.987-04:00Cuban Chimichurri<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirtQ6JT-9j6aSPST91YELjQQngvjoysIL9StIGdXK8XOQYI3DwBflAaGOFguiLWHR80ksk0to8YzMEHN1iIj-UCyF9H1nG4NmwXYUNILkjZ1UGftxUoFDmIv2vmOvoMsEPxuhAh5w1UXYb/s1600/DSCN1230.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirtQ6JT-9j6aSPST91YELjQQngvjoysIL9StIGdXK8XOQYI3DwBflAaGOFguiLWHR80ksk0to8YzMEHN1iIj-UCyF9H1nG4NmwXYUNILkjZ1UGftxUoFDmIv2vmOvoMsEPxuhAh5w1UXYb/s320/DSCN1230.JPG" width="303" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cilantro, Basil<br />
Parsley & Rosemary</td></tr>
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My summer garden is running wild with copious amounts of fresh herbs. I love this time of year, but I run out of ideas for what I should do with all this goodness. A great idea came out of the June/July 2011 issue of <span class="Apple-style-span" style="color: lime;">"Taste of Home"</span>. Taste of Home allows home cooks to contribute recipes to their publication. Elaine Sweet from Dallas, Texas contributed this one. She says that "[t]his fresh sauce complements steak wonderfully, but try it on a burger. Your taste buds will thank you!"<br />
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<div style="text-align: left;"><b><span class="Apple-style-span" style="color: lime;"><span class="Apple-style-span" style="font-size: x-large;">Cuban Chimichurri</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnV0TDuRz9sfUla9a5RCpipQ2xI9maaVDeC9DWq0wI-3zLiLF2ZI2GHTm6Xj638jZROLZ0OBj1R7-pBRjXxKEBjLCyj_oCYjzffjkr4qkNS8aNbWHQe_YTiv-Pa9fXrb-HRvNkBJBUh4H/s1600/DSCN1234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnV0TDuRz9sfUla9a5RCpipQ2xI9maaVDeC9DWq0wI-3zLiLF2ZI2GHTm6Xj638jZROLZ0OBj1R7-pBRjXxKEBjLCyj_oCYjzffjkr4qkNS8aNbWHQe_YTiv-Pa9fXrb-HRvNkBJBUh4H/s320/DSCN1234.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYIKZ3l-7dlYabgoJYq4bLHm0LrYBdnD4APwZHmLvj9mhrGt0lAMOevnL7zODeMyRi5ik8-fFGmmInodC_sf-Nwg5XhbehxbvDtYljurcAPKJWxpOHsUqSJ7SIx49kFQ8N6VxOq5pLGW2/s1600/DSCN1237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYIKZ3l-7dlYabgoJYq4bLHm0LrYBdnD4APwZHmLvj9mhrGt0lAMOevnL7zODeMyRi5ik8-fFGmmInodC_sf-Nwg5XhbehxbvDtYljurcAPKJWxpOHsUqSJ7SIx49kFQ8N6VxOq5pLGW2/s320/DSCN1237.JPG" width="320" /></a></div><br />
Prep/Total Time: 20 minutes Yield: 1 cup<br />
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<ul><li>7 garlic cloves, peeled</li>
<li>1-1/4 cups packed fresh cilantro sprigs</li>
<li>3/4 cup packed fresh parsley sprigs</li>
<li>1 teaspoon crushed red pepper flakes</li>
<li>1 teaspoon coarsely ground black pepper</li>
<li>1/4 cup white balsamic vinegar</li>
<li>2 tablespoons fresh lime juice</li>
<li>1 tablespoon soy sauce</li>
<li>1/2 teaspoon grated lime peel</li>
<li>1/3 cup olive oil</li>
<li>grilled steak</li>
</ul><div><ol><li>Place garlic in a small food processor; cover and chop. Add the cilantro, parsley, pepper flakes and black pepper; cover and process until finely chopped.</li>
<li>Add the vinegar, lime juice, soy sauce and lime peel. While processing, gradually add oil in a steady stream. Serve with the grilled steak.</li>
</ol><div>I really liked this sauce. It is spicy with a taste that is clean and bright. I'm thinking that it would be fantastic on scrambled eggs or added to Mexican dishes.</div></div><div><br />
</div><div>Life is good - enjoy!</div>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com2tag:blogger.com,1999:blog-1884879885136868807.post-47082373970830996412011-06-21T11:27:00.001-04:002011-06-21T22:10:19.649-04:00Chicken Stroganoff With Tarragon and Mustard"It just costs too much to eat well". You hear this almost everyday. I know that this is not true. It takes time to eat well, but not near as much money as most folks believe. One of the cheapest and tastiest meats available is the bone in skin on chicken thigh. My local grocery will put them on sell for less than a dollar a pound. That my friends will feed a family of four for less than $1.50. Take that dollar menus! Add some sides and for less than $5.00 everyone in the family eats well. To get the price you must buy the chicken with the skin and bone in tact and butcher it yourself. If your not sure how to do this here is a link to a YouTube video that Chef Paul Prudhomme produced: <a href="http://www.youtube.com/watch?v=NrGYaVN_T_0"><b><span class="Apple-style-span" style="color: lime;">http://www.youtube.com/watch?v=NrGYaVN_T_0</span></b></a><br />
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The chicken stroganoff with tarragon and mustard uses boneless, skinless chicken thighs. The recipe, courtesy of Iron Chef Cat Cora, is quick and easy to do for a family supper or can be made ahead of time for a causal company dinner. Just reheat and your good to go.<br />
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<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: lime;">Chicken Stroganoff with Tarragon and Mustard</span></b></span><br />
Serves 6<br />
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<b>Ingredients:</b><br />
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<ul><li>1 1/2 ponds boneless, skinless chicken thighs</li>
<li>1/2 teaspoon kosher salt, plus more if needed</li>
<li>1/4 teaspoon freshly ground black pepper, more if needed</li>
<li>1 tablespoon extra-virgin olive oil</li>
<li>1/4 cup shallots</li>
<li>1/4 cup Marsala</li>
<li>3/4 cup Chicken Stock</li>
<li>1 teaspoon Dijon mustard</li>
<li>1 teaspoon minced fresh tarragon, plus 6 to 8 sprigs for garnish</li>
<li>1/4 cup sour cream</li>
<li>Buttered parsley noodles, plan noodles or rice</li>
</ul><div><b>Instructions:</b></div><div><br />
</div><div>Cut the chicken into 1" chunks. Sprinkle with the salt and pepper. Heat the oil in a large saucepan over medium heat until it is shimmering but not smoking. Add the shallots and cook, stirring, until they're a light golden color, about 3 minutes. Turn the heat to medium-high, add the chicken pieces and cook, stirring, until golden on the outside and almost cooked through, about 5 minutes. Transfer the chicken and the shallots to a plate.</div><div><br />
</div><div>Deglaze the pan by turning the heat to high, pouring in the Marsala, and scraping up all the browned bits from the bottom of the pan with a wooden spoon. Boil until the liquid is reduced by half, about 1 minute. Add the chicken stock, stir, and boil until the liquid begins to look syrupy, about 2 minutes. Reduce the heat and pour any juices that have accumulated on the plate underneath the chicken back into the pan. Add the mustard and the minced tarragon and simmer for 3 minutes. Turn off the heat and whisk in the sour cream, stirring until smooth. Turn the heat to low, taste and add more salt and pepper if necessary.</div><div><br />
</div><div>Add the chicken and shallots to the pan and gently heat over low heat until the stroganoff is warmed through; do not let it boil. Serve over noodles, or rice and garnish each serving with a tarragon sprig.</div><div><br />
</div><div>I made this using Cat Cora's "twist it" suggestion using fresh thyme instead of the tarragon. This is comfort food at it's best - just remember to stock up on chicken thighs when your butcher puts them on sell and you too can eat cheaply and well.</div><div><br />
</div><div>Life is good - enjoy!</div>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com1tag:blogger.com,1999:blog-1884879885136868807.post-11334614177804867602011-06-15T10:36:00.001-04:002011-06-21T10:32:58.443-04:00Traveling With YelpFor several years Mike and I have tried to avoid fast food restaurants when traveling around the country. This is easier said than done. Our best technique was to get off the interstate in a town, at meal time, drive around, spot a restaurant with a lot of cars, go in and enjoy! This worked pretty well as long as the timing was good. Many times we couldn't find anything and would head to the nearest fast food place - our heads hung in defeat. This is NOT going to happen again thanks to the miracle of new technologies that allow our smart phones to be connected to satellites and an app called <a href="http://www.yelp.com/"><span class="Apple-style-span" style="color: red;"><b>Yelp</b></span></a>.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>A couple of weeks ago we made a weekend trip to Memphis, TN. The mid-way point, lunch time, is Nashville. We knew we wanted Bar-B-Que but we were crunched for time and didn't want to stray too far from the interstate. Yelp came to our rescue. (If your not familiar with Yelp it is an internet site that lets everyday folks post reviews about local businesses. It is also reachable with an app on your smart phone.) One of the cool parts of the smart phone application is that it has a button called a monocle. You press it and it shows you everything that is in your current location. Restaurants, gas stations, hospitals etc. I'm driving and Mike is searching for lunch. Just west of Nashville right off the interstate is <b><a href="http://www.blogger.com/goog_807726231"><span class="Apple-style-span" style="color: red;">T</span></a></b><b><a href="http://www.blogger.com/goog_807726231"><span class="Apple-style-span" style="color: red;">he Loveless Motel and Cafe</span></a></b><b><a href="http://www.lovelesscafe.com/"><span class="Apple-style-span" style="color: red;">.</span></a></b> We hit the mother lode for lunch.<br />
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The Loveless Motel and Cafe was first stated in 1951. In the beginning it served fried chicken and biscuits in the cafe and had rooms for rent for travelers motoring on Highway 100. Today the Loveless can seat 75 folks for breakfast and supper and the hotel rooms have been converted to shops. The famous biscuits and handmade preserves (which are served with every meal) are still the biggest draw to the restaurant.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4K-4DAn43MM7L3SCAz0F8sI77MCH4ihsY0hXYWIqv1H3p7ixfS7KVN6uwQqMv-UGL3dds4TZKZRtmFsC_kq7FMRmTZXUCkMVohElhhERNrhYNAyymbLH9Em0GVjDMM-AfGeGgWCIKl5xT/s1600/DSCN1121.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4K-4DAn43MM7L3SCAz0F8sI77MCH4ihsY0hXYWIqv1H3p7ixfS7KVN6uwQqMv-UGL3dds4TZKZRtmFsC_kq7FMRmTZXUCkMVohElhhERNrhYNAyymbLH9Em0GVjDMM-AfGeGgWCIKl5xT/s320/DSCN1121.JPG" width="320" /></a></div>We are quickly shown our table and the miracles begin to happen. Our waitress treated us as if we were old friends - kind, talkative and informative. She was all things southern just the kind of person I love. She immediately brought us the famous biscuits and three small pots of homemade preserves - blackberry, strawberry and peach. She said "Here you go sweethearts - it's just to take the edge off." I kept tearing off small bites of biscuits trying to decide which preserve I liked the best. The verdict - all!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7q1XoXKQvQ4153LrCnU-Jg7ZyilvSp_8NbIkpKzaHxsFi0yyG45gAGrxAEc39qtBbLTtPlZ4j1uFv3gCUHikKlygcumwvipqk61DZRxSV9-I8NZjuRIRM3KXfdJO1QPy3qzYyCIKpOfx/s1600/IMG00168-20110603-1202.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7q1XoXKQvQ4153LrCnU-Jg7ZyilvSp_8NbIkpKzaHxsFi0yyG45gAGrxAEc39qtBbLTtPlZ4j1uFv3gCUHikKlygcumwvipqk61DZRxSV9-I8NZjuRIRM3KXfdJO1QPy3qzYyCIKpOfx/s320/IMG00168-20110603-1202.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7q1XoXKQvQ4153LrCnU-Jg7ZyilvSp_8NbIkpKzaHxsFi0yyG45gAGrxAEc39qtBbLTtPlZ4j1uFv3gCUHikKlygcumwvipqk61DZRxSV9-I8NZjuRIRM3KXfdJO1QPy3qzYyCIKpOfx/s1600/IMG00168-20110603-1202.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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Mike ordered a half slab of their watermelon ribs. He was a bit leery of ribs with watermelon, but the waitress assured him that she had never had any complaints. The ribs were smoked perfectly, with meat falling from the bones, and the watermelon and bar-b-que sauce was a lovely mixture of sweet and savory. These are not to be missed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1cMNl8KyCqwvpONq47AhCZyudP91h1Ijjkby-0Lue5YPh7vb7Mqxh8QznUKjK-8P_QWfdnID4OkreyY66oAsKTjj4haiA9fPHhJPaFFU1yxdgrctBkVNzc1FWFlxIPTctOfL36BLL07X/s1600/DSCN1123.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1cMNl8KyCqwvpONq47AhCZyudP91h1Ijjkby-0Lue5YPh7vb7Mqxh8QznUKjK-8P_QWfdnID4OkreyY66oAsKTjj4haiA9fPHhJPaFFU1yxdgrctBkVNzc1FWFlxIPTctOfL36BLL07X/s320/DSCN1123.JPG" width="320" /></a></div>I ordered a bar-b-que sandwich and fries. It was just what I was hoping for. Although after the biscuits and a rib or two of Mikes the french fries went to waste.<br />
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While in Memphis my old girlfriends took me to <a href="http://hueyburger.com/"><span class="Apple-style-span" style="color: red;"><b>Huey's</b></span>.</a> This is the go to place for great burgers and beer. In 1970 there was only one location now there are four. If you ever visit Memphis the original Huey's is located in mid-town on Madison Avenue.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcMgwKZzy_FJjzpmOe-fLp9vrFknQ8cgD9pUV2LsQb-cJivInSIeydYHS3MgEPzQ_PdCVAioII8Ha2nYH1QMbAv_9vN8haHmgYNUx1FZ2W7IMTb9PNsdUaitJk1DHCddlyiTarC6kq591/s1600/mail-1.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcMgwKZzy_FJjzpmOe-fLp9vrFknQ8cgD9pUV2LsQb-cJivInSIeydYHS3MgEPzQ_PdCVAioII8Ha2nYH1QMbAv_9vN8haHmgYNUx1FZ2W7IMTb9PNsdUaitJk1DHCddlyiTarC6kq591/s320/mail-1.jpeg" width="320" /></a></div><br />
This is my burger and extra large onion rings. The rings are cut from large red onions, breaded and deep fried. Yummy! Notice the yellow pic in the center of the burger. One of the traditions at Huey's is to place the pic in a straw and blow/shoot it into their soft ceiling. There are literally thousands of multi colored tooth pics over your head.<br />
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On our way home Yelp was again instrumental in our search for all things breakfast. It led us to The Log Cabin Restaurant. (Sorry no link, no website, just good food.) It's right off Interstate I-40 east of Memphis in Buffalo, TN.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ok4o13tSOvtPA2o0SqwWvLwv2fLrS7clPkGbyuOAI5Jj4UC8N8h0IKaleWyBLEmqi66H4U5jLbagI8eZpqFtphyphenhyphen_NhxfU4nj-jXvrw8dpcSF0JmXaRbRdyNbZXxMH79ONCiCpYWkrD1o/s1600/IMG00170-20110605-1014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ok4o13tSOvtPA2o0SqwWvLwv2fLrS7clPkGbyuOAI5Jj4UC8N8h0IKaleWyBLEmqi66H4U5jLbagI8eZpqFtphyphenhyphen_NhxfU4nj-jXvrw8dpcSF0JmXaRbRdyNbZXxMH79ONCiCpYWkrD1o/s320/IMG00170-20110605-1014.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Log Cabin Restaurant</td></tr>
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Once again the hospitality of the folks in the south really should put the rest of us to shame. I asked where the ladies room was, the waitress rested her hand on my shoulder and said "Why honey, it's right behind the pie case." Pie case need I say more? Anyway, breakfast was served quickly, piping hot with excellent service.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtAPja9Wq6PR30xolQylF-zOjSx3zO4HkyRIRfVnqg5oB31LDw05lwHSMfGtqma0w1Irvs03HJrW0A5pZObhyyae7Sxiaflq7YueUS8AuqFz_rE5ifjYw_7IvcyfLqHHfhj_0iIkgg0tv/s1600/IMG00169-20110605-0951.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtAPja9Wq6PR30xolQylF-zOjSx3zO4HkyRIRfVnqg5oB31LDw05lwHSMfGtqma0w1Irvs03HJrW0A5pZObhyyae7Sxiaflq7YueUS8AuqFz_rE5ifjYw_7IvcyfLqHHfhj_0iIkgg0tv/s320/IMG00169-20110605-0951.jpg" width="320" /></a></div><br />
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The home fries were especially good. Usually they are served pan fried but these were deep fried. Crunchy crisp on the outside and tender on the inside. The eggs were basted in real butter and the biscuits here once again handmade.<br />
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Thanks to Yelp we found two wonderful places to eat while on a weekend trip.<br />
We're headed to North and South Carolina in a couple of weeks. I can't wait to see what new places await us.<br />
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Life is good - enjoy!Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com1tag:blogger.com,1999:blog-1884879885136868807.post-62740069841277564312011-05-25T12:12:00.000-04:002011-05-25T12:12:49.305-04:00Baked Cheese Grits Topped with Flank SteakSometimes I get truly obsessed with food. This springs infatuation is with cheese grits, polenta, sauteed baby spinach leaves and poached eggs. I do believe I could eat them all at the same time in the same big bowl. There have been a lot of pictures and recipes for these items in the culinary magazines and on <a href="http://www.foodnetwork.com/"><b><span class="Apple-style-span" style="color: magenta;">The Food Network</span></b></a>. Now I know who to blame for my compulsions.<br />
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I had purchased a couple of flank steaks from our local <b><span class="Apple-style-span" style="color: magenta;">Sam's Club</span></b>. I was going to make this Peruvian dish made with a spice called <a href="http://southamericanfood.about.com/od/glossaryofterms/g/ajiamarillo.htm"><b><span class="Apple-style-span" style="color: magenta;">aji amarillo</span></b></a>. There are no Peruvian grocery stores in Columbus, IN, but I was told that the spice could be obtained in Latin Markets. This is not true. No matter how many times I said [ah-HEE] [ah-mah-REE-oh] the Latinos just shook their heads. No telling what they said about me when I left. So having the steaks and no spice I had to improvise. Thinking about my newest craving for cheesy grits I figured out what I needed to do.<br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: magenta;">Baked Cheese Grits Topped with Marinated Flank Steak</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicffucOG_2i39eX4E38ecDKh3ZstfYPAv1U5teLc3NLhsbT-WCHgsjr4wNcLBf2RNS5IHevHObqaWORi5Kz02uytUvWVEqp0OmEBu90IROgD62JJi-m-PfxuQTXTGHJD8V33-Njc2cYQTP/s1600/DSC02523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicffucOG_2i39eX4E38ecDKh3ZstfYPAv1U5teLc3NLhsbT-WCHgsjr4wNcLBf2RNS5IHevHObqaWORi5Kz02uytUvWVEqp0OmEBu90IROgD62JJi-m-PfxuQTXTGHJD8V33-Njc2cYQTP/s320/DSC02523.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: magenta;"><br />
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<b>Baked Cheese Grits</b><br />
I found this recipe on The Food Network courtesy of Emeril Lagasse<br />
Prep Time: 5 minutes<br />
Cook Time: 1 hour<br />
Serves 6<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="instructions" style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: normal;"><b>Ingredients:</b></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjHThe39Fko-616JWKMEzlTqnamKPE80u5xwoaH_vUCXfwmK9VJvYz3JHerXrIgeqEMRcaXMmlu-881OytoS8jEB1x9XSbhvB3HsQ1ClsTXGJmEKUVh0vB4SxPqEghodG8bbzQjxnC8eQ/s1600/DSC02517.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjHThe39Fko-616JWKMEzlTqnamKPE80u5xwoaH_vUCXfwmK9VJvYz3JHerXrIgeqEMRcaXMmlu-881OytoS8jEB1x9XSbhvB3HsQ1ClsTXGJmEKUVh0vB4SxPqEghodG8bbzQjxnC8eQ/s320/DSC02517.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's the finished grits</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: normal;">1/4 cup plus 2 tablespoons butter<br />
4 cups water<br />
1 teaspoon salt<br />
1 cup quick grits (not instant)<br />
1 egg<br />
1/3 cup heavy cream<br />
1 teaspoon freshly ground black pepper<br />
1 cup grated Gruyere<br />
1/3 cup grated Parmesan </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: normal;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: normal;"><b>Directions:</b></span></span><br />
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Preheat oven to 350 degrees F. Grease a 2-quart casserole with 2 tablespoons of butter.<br />
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Combine remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lBoISzx_kSc_kRcXZT-qx8YlHvAg8SztQua1LMid7A9f8dqafE_BVOflUBaWh4VYYLy2PZtd-4g1f2w0-VW8w9Crc8YcPC73djJ7WIdTT8G9T_J3x1M7BFV6gJOGeEaU647_EtYHQxKh/s1600/DSC02514.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lBoISzx_kSc_kRcXZT-qx8YlHvAg8SztQua1LMid7A9f8dqafE_BVOflUBaWh4VYYLy2PZtd-4g1f2w0-VW8w9Crc8YcPC73djJ7WIdTT8G9T_J3x1M7BFV6gJOGeEaU647_EtYHQxKh/s320/DSC02514.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the cheeses</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: normal;">Meanwhile whisk together egg, cream and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole. Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: normal;"><b>Marinated Flank Steak</b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: normal;"><br />
This recipe came from <b><a href="http://allrecipes.com/"><span class="Apple-style-span" style="color: magenta;">allrecipes.com</span></a></b><br />
Prep Time: 15 minutes<br />
Cook Time: 10 minutes<br />
Ready In: 6 hours and 25 minutes<br />
Serves 6</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">Ingredients</span></span></span></h3><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1/2 cup vegetable oil</span></span></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1/3 cup soy sauce</span></span></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1/4 cup red wine vinegar</span></span></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">2 tablespoons fresh lemon juice</span></span></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1 1/2 tablespoons Worcestershire sauce</span></span></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1 tablespoon Dijon mustard</span></span></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">2 cloves garlic, minced</span></span></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1/2 teaspoon ground black pepper</span></span></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">1 1/2 pounds flank steak</span></span></span></li>
</ul></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">Directions</span></span></span></h3><span class="Apple-style-span" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 16px;">In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.</span></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 16px;">Preheat grill for medium-high heat.</span></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 16px;"></span><span class="Apple-style-span" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 16px;">Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnYT52TwuWP7JUjqacOaVLw8jv8pMapiVHP9ACcYyrY20uQ3LJSgHrP4rLxW9347z7JfqpiQX-lZWmk2XCNPOvFAtFhy4101XSP6DUtPBUNq_e_x3PV322ermp6aovH1Y8OKLirkGYlJ7/s1600/DSC02521.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnYT52TwuWP7JUjqacOaVLw8jv8pMapiVHP9ACcYyrY20uQ3LJSgHrP4rLxW9347z7JfqpiQX-lZWmk2XCNPOvFAtFhy4101XSP6DUtPBUNq_e_x3PV322ermp6aovH1Y8OKLirkGYlJ7/s320/DSC02521.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut steak on the diagonal</td></tr>
</tbody></table><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 16px;">Plate the grits and add slices of flank steak cutting it on the diagonal to ensure its tenderness.</span></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 16px;"><b>Notes: </b> When I added the egg to the grits and baked it I thought maybe it would set and come out more like a polenta. But it didn't. The grits were creamy and tasted delightful when infused with the Gruyere - a different take on cheese grits normally made with a cheddar. Leftover steak was used for fajitas and leftover grits got topped with a poached egg.</span></span></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 16px;">I want to send out a high five to my mother-in-law Betty who taught me this Spring, on a recent visit, that berries are delightful on a bed of baby greens - now if I could learn to make her fantastic pimento cheese!</span></span></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 16px;">Life is good - enjoy!</span></span></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 16px;"><br />
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</span></div></div>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-45124436307295553262011-05-20T10:04:00.001-04:002011-05-20T10:09:00.682-04:00Barbie's Tuna SaladI truly hate giving up this recipe. There are a couple of recipes that a girl likes to keep in the secret archives to pull out at the right moment and this just happens to be one of them. Back in July of '09 I published my favorite secret <a href="http://aviewfrommytable.blogspot.com/2009/07/bar-b-que-beans.html"><b>Bar-B-Que Beans </b></a>recipe and today I'm giving up the tuna recipe. Both simple and quite frankly delicious.<br />
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I found this little gem on <a href="http://allrecipes.com/"><b>allrecipes.com</b></a>. (Allrecipes is my goto place when I have an ingredient leftover that I don't know what to do with. Just plug in the ingredient and like magic you have a way to use it.) This tuna salad recipe has been reviewed by 738 people and has received a rating of 4.75 out of 5 stars. It even has curry powder in it and they still love it.<br />
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The name "Barbie's Tuna Salad" has always seemed quite weird to me. Where the recipe originally came from is still a mystery to me. When I make it I like to picture a lady from the 1960's, wearing a bikini, caring a tray of tea sandwiches, around a swimming pool saying "Canape anyone?"<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrcrAfoL5TcpF0GKuw25lNkgpkg0zpZvULr1kFPDrholrCrkEKLQCs5hQ3rTgOXE0Lw3_jiaFyTqBhtCP90WFxnSfCR0DnZbfz2VQ477G4rrlTDYdkYwXT2Spw-XjozOzGDrW8Bu67cDe/s1600/DSC02512.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrcrAfoL5TcpF0GKuw25lNkgpkg0zpZvULr1kFPDrholrCrkEKLQCs5hQ3rTgOXE0Lw3_jiaFyTqBhtCP90WFxnSfCR0DnZbfz2VQ477G4rrlTDYdkYwXT2Spw-XjozOzGDrW8Bu67cDe/s320/DSC02512.JPG" width="320" /></a></div><br />
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I like to go top drawer with the tuna. No Starkist here - I prefer the top shelf Albacore tuna from Costco :-).<br />
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<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: blue;">Barbie's Tuna Salad</span></b></span><br />
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Prep Time: 10 minutes<br />
Serving 4<br />
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Ingredients:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9qtJQS1E9VNMOo2JkmeK4RfWkmPElg1nQlcFmpj297gpCCDG9Ys-M_yUqD_pRSchai5Jc-zIuIs-yX0qOYWB8lM9JOJfOwjDc6zfkKam85Um2Y3ETCfIbl0IyZjTJiDkWmTHyVi6n8jP/s1600/DSC02505.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9qtJQS1E9VNMOo2JkmeK4RfWkmPElg1nQlcFmpj297gpCCDG9Ys-M_yUqD_pRSchai5Jc-zIuIs-yX0qOYWB8lM9JOJfOwjDc6zfkKam85Um2Y3ETCfIbl0IyZjTJiDkWmTHyVi6n8jP/s320/DSC02505.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not too top shelf - Aldi Mayo and generic relish</td></tr>
</tbody></table>1 (7ounce) can white tuna, drained and flaked<br />
6 Tablespoons mayonnaise or salad dressing<br />
1 Tablespoon Parmesan cheese<br />
3 Tablespoon sweet pickle relish<br />
1/8 Teaspoon dried minced onion flakes<br />
1/4 Teaspoon curry powder<br />
1 Tablespoon dried parsley<br />
1 Teaspoon dried dill weed<br />
1 pinch garlic powder<br />
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Directions:<br />
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In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.<br />
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I love to put this out for guests with crackers and it's great on crusty toasted bread with lettuce and tomato.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41WXzJ9u0tBTmRganj5x28TyaoqNYQrI577NDo9o1IHvlT89Hu92gjCK6U1gFggsrBn3AenytrY1mvPAHhzoa66JlQnaU8ox1XdQqvbXmdE80EeB1Q3CYuQoZChzpO8Fj71u2USjREZQR/s1600/DSC02507.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41WXzJ9u0tBTmRganj5x28TyaoqNYQrI577NDo9o1IHvlT89Hu92gjCK6U1gFggsrBn3AenytrY1mvPAHhzoa66JlQnaU8ox1XdQqvbXmdE80EeB1Q3CYuQoZChzpO8Fj71u2USjREZQR/s320/DSC02507.JPG" width="224" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Polish Pottery my friend Robin gave for my birthday</td></tr>
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When my kids decide to marry it will be on the buffet table along with my bar-b-que beans and my favorite<a href="http://blogs.villagevoice.com/forkintheroad/2009/01/strange_snacks_9.php"> <b>Filipino Cracker Nuts</b></a> whether they like it or not!!!<br />
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Life is good - enjoy!Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com1tag:blogger.com,1999:blog-1884879885136868807.post-91012675450883297522011-05-19T09:54:00.000-04:002011-05-19T09:54:11.523-04:00Tagliatelle with Prosciutto and OrangeAfter yesterdays post on homemade pasta I have to share the sauce recipe that was behind my madness. It comes from the May 2011 issue of <a href="http://www.bonappetit.com/"><span class="Apple-style-span" style="color: orange;">Bon Appetit Magazine</span></a>. (I know I keep using Bon Appetit recipes but they are so tempting.) This pasta sauce is made with prosciutto and oranges. I told several folks that I was going to make this and the look on their faces was well...yuk! I have to say that these two ingredients combine really well together creating a delightfully different flavored and silky sauce.<br />
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<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: orange;">Tagliatelle with Prosciutto and Orange</span></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BVq7-e1abyDebeYtK1OyfF1BOAI499Y3g46iRlmal0-5j9M7Pr7141wJJjuUhfqj9_Hm8kJFSjKxJ0zLddTN5VHJ8gWxYnJ5sCM9ElVb1LecXi6vX8dAo2JyDbgcl7TRPo8dS24HAzsa/s1600/DSC02465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BVq7-e1abyDebeYtK1OyfF1BOAI499Y3g46iRlmal0-5j9M7Pr7141wJJjuUhfqj9_Hm8kJFSjKxJ0zLddTN5VHJ8gWxYnJ5sCM9ElVb1LecXi6vX8dAo2JyDbgcl7TRPo8dS24HAzsa/s640/DSC02465.JPG" width="425" /></a></div><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: orange;"><br />
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<div class="intro" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Georgia, serif; font-size: 15px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><div class="time-and-yield" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><div class="yield" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serves 4</span></div></div><div class="byline" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><div class="contributors" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="contributor"><span class="label"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipe by David Downie</span></span></span></div></div></div></div><div class="content" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Georgia, serif; font-size: 15px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><div class="body" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><div class="captioned-photo" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><div class="w" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div class="ingredient-sets" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: orange;">Ingredient</span></span></h3><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 15px; font-weight: normal;"><br />
</span></h3><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 15px; font-weight: normal;">Kosher salt</span></h3><div class="ingredient-set" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><ul class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">12 oz.</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">egg tagliatelle or fettuccine (preferably fresh)</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp.</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(1/4 stick) unsalted butter</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 oz. </span></span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">thinly sliced prosciutto, torn into 1" pieces</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Zest and juice of 1 orange</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="unit"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">cup</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">heavy whipping cream</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Freshly ground black pepper</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="unit"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">cup</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">finely grated Parmesan</span></span></span></li>
</ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div class="preparation instructions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: orange;">Preparation</span></span></h3><div class="prep-steps" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><div class="text" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.</span></li>
<li class="step" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="instructions"><div class="text" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.</span></div></span></li>
<li class="step" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="instructions"><div class="text" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You definitely can't eat this everyday but for a special occasion the taste and mouth feel is worth all the calories. I have interchanged whipping cream and half-n-half without much sacrifice in taste and flavor and that should help reduce a lot of the fat and calories. Hey you only live once!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Life is short - enjoy!</span></div></span></li>
</ul></div></div><div class="keywords" style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><br />
</div></div></div><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 15px; line-height: 19px;"></span>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-48232753628156144662011-05-18T14:17:00.001-04:002011-05-18T14:18:42.104-04:00Homemade PastaThis past week has been a real adventure for me and a lot of fun - I learned to make pasta. The May issue of Bonappetit Magazine had this luscious looking sauce recipe that was placed on a pile of homemade pasta. I had always wanted to make pasta but not having the stereotypical heavy set Italian grandmother to teach me I avoided even trying. So I did what I usually do in such a situation - I made a list!<br />
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<ol><li>Find a machine to make the pasta. This was easier said than done, but after some research and user reviews I settled on the Italian Imperia model purchased at <a href="http://www.williams-sonoma.com/">Williams-Sonoma</a>.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfyapcPaqVO6wxxR1VeJWkSGCEevj5xzdf0T3cAdH2AAqUe7QU0pIxBP5ssRzdWq7sX0vX27y1KLvZCSyCgGewi78snbcN9PCGoe3bxrlprltW1FfYeapYu2Ieeex19pH2j7DiqaEaEVK/s1600/DSC02441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfyapcPaqVO6wxxR1VeJWkSGCEevj5xzdf0T3cAdH2AAqUe7QU0pIxBP5ssRzdWq7sX0vX27y1KLvZCSyCgGewi78snbcN9PCGoe3bxrlprltW1FfYeapYu2Ieeex19pH2j7DiqaEaEVK/s400/DSC02441.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1f1ISJAM41UsTGSjCg2nAw3qj5fhOwLwlkgu-TqsxSEOvFJ-nCUValUxUCLof7TBXIW06daV-G8S3Y_rPBvJfMH5zPBqddZHwX6f7hRaaVJNVKxR7ZIeXTSOo02Dst7MLBn7Nw7nVLf6p/s1600/DSC02428.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/AVvXsEh1f1ISJAM41UsTGSjCg2nAw3qj5fhOwLwlkgu-TqsxSEOvFJ-nCUValUxUCLof7TBXIW06daV-G8S3Y_rPBvJfMH5zPBqddZHwX6f7hRaaVJNVKxR7ZIeXTSOo02Dst7MLBn7Nw7nVLf6p/s320/DSC02428.JPG" width="213" /></a></div><div><br />
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</div><div>Check out how beautiful this little machine is - sleek, bright and modern. I have to admit that one of the reasons I picked it was because it was red.</div><div><br />
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</div><div>2. Find a pasta recipe. Luckily the Williams-Sonoma website has a <a href="http://www.williams-sonoma.com/products/imperia-pasta-machine/?pkey=e%7Cimperia%2Bpasta%2Bmachine%7C1%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-">video</a> of Jessica, their culinary expert, who gives you the recipe and shows you how to make the pasta using the Imperia machine.</div><div><br />
</div><div>The addition of #3 & #4 didn't happen until my first batch of pasta failed and stuck together. After consulting with my friend Chef Jeff Maiani at <a href="http://www.bistro310.com/">Bistro 310</a> I had to add more to my list. He said the pasta was probably too wet!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGVUAjQKyV1em6XoAOMjXPl10F59La_0m-RKYGexuhaCoTCZOdOPDGTy8dNz1JbpKIGfggiO1K2KEtF9PqzOrrDk7P4zroLfycl7XRVKlYPaDwv67PG7ljUn0Ca2SBhyphenhyphenFNCIbT5SEiWmO/s1600/DSC02449.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGVUAjQKyV1em6XoAOMjXPl10F59La_0m-RKYGexuhaCoTCZOdOPDGTy8dNz1JbpKIGfggiO1K2KEtF9PqzOrrDk7P4zroLfycl7XRVKlYPaDwv67PG7ljUn0Ca2SBhyphenhyphenFNCIbT5SEiWmO/s320/DSC02449.JPG" width="320" /></a></div><div><br />
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</div><div>3. Semolina. I couldn't locate this at my local Kroger, so I purchased a boatload from amazon.com. You can make a firmer pasta by just using semolina, but this time I used it to sprinkle on the pasta as it was drying to keep it from sticking.</div><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc68s4kt7ina9rvy8owp4A89NctG8y4PtZRDqeNIW8rMwZMBqzfgSCLAU-rO_q9lv_LzSaUc2xh8GUTXVaTGdQh_UG1B8QslIZLK88XPzZIjwOeDjisWW26hZ2j97iaOV8G6DG_ARqvYJG/s1600/DSC02453.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc68s4kt7ina9rvy8owp4A89NctG8y4PtZRDqeNIW8rMwZMBqzfgSCLAU-rO_q9lv_LzSaUc2xh8GUTXVaTGdQh_UG1B8QslIZLK88XPzZIjwOeDjisWW26hZ2j97iaOV8G6DG_ARqvYJG/s320/DSC02453.JPG" width="320" /></a></div><div>4. And last but not least is the drying rack. Now that I have had a bit of success I don't really think the rack is necessary, but I like the way it looks and for $12.95 at amazon.com why not?</div><div><br />
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</div><div>PASTA</div><div><br />
</div><div>Ingredients</div><div><ul><li>2-1/4 cups flour</li>
<li>3 eggs</li>
</ul><div>Instructions</div></div><div><br />
</div><div>1. Place flour on countertop and make a well in the middle of it. Add three eggs to the well.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZproGpoOdY04rDHCYRpOg6lssRKjUSRkBmWUgYVX1hNbYXM2KSmEYinUOVX9oyABq_QvxquVJankey6OSsjOuORjT-QZ8fzFJZ2krv6CCxDam10-Hg8rcXfsB5gR8mkXMr3p8vyZJMsCm/s1600/DSC02424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZproGpoOdY04rDHCYRpOg6lssRKjUSRkBmWUgYVX1hNbYXM2KSmEYinUOVX9oyABq_QvxquVJankey6OSsjOuORjT-QZ8fzFJZ2krv6CCxDam10-Hg8rcXfsB5gR8mkXMr3p8vyZJMsCm/s320/DSC02424.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkykAxtZyfygGTh7KT0V5u5FfTEXl0nSkwEkfNnUbWd2R_qo995f3F8V2Mwzi8qn-_uBy2kt9iJ7q-CKjlUpeq_26H-qzptOACkl7aUD30MSFdojIqzO2e5kyJapEYPTXtTHOdgj1XlFX-/s1600/DSC02433.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>Using a fork mix eggs briefly and begin incorporating the flour into the eggs. Try not to breach the flour wall. Mix until you can begin kneading with your hands. Mix in as much of the flour as you can. Using a blade knife scrape up leftover flour, and stuck on bits, and place it in a sifter. Sift flour over dough until the dough won't absorb anymore. Both times I had flour left over.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpFsa5wK8x_rHljDZlLEyY7xNGISlnMFdQlay5-2C25bMGQLMCr7aYb_pP40OaNXpBbIJja373xiabKw8BenQumiD0JcZTPuCppu8G-eFRThadmZx1sF1NxMPEC5DKl7Km98GXLQfiuyS/s1600/DSC02425.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpFsa5wK8x_rHljDZlLEyY7xNGISlnMFdQlay5-2C25bMGQLMCr7aYb_pP40OaNXpBbIJja373xiabKw8BenQumiD0JcZTPuCppu8G-eFRThadmZx1sF1NxMPEC5DKl7Km98GXLQfiuyS/s200/DSC02425.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta after kneading<br />
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</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Using your blade cut the pasta into four equal sections and place in a bowl covered with a wet towel. Let the dough rest for 20 minutes.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnZpkXQtx9LfmwjyX284fN9p9mW8Vf6JmmjgxHDCOWbEC8XiF3A2WdVG0U1TQd8ScT79RcfakBvswy4tGax5jw8EQ1Pp5WRfeq5Z2D7EwkiHpIa4YIoIXQPcoMMrxSGrjZ59Rir3bay-P/s1600/DSC02430.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnZpkXQtx9LfmwjyX284fN9p9mW8Vf6JmmjgxHDCOWbEC8XiF3A2WdVG0U1TQd8ScT79RcfakBvswy4tGax5jw8EQ1Pp5WRfeq5Z2D7EwkiHpIa4YIoIXQPcoMMrxSGrjZ59Rir3bay-P/s320/DSC02430.JPG" width="320" /></a><span class="Apple-style-span" style="font-size: small;">Now the fun begins. Take out one section of the pasta and roll it into a small rectangle. Using the widest setting on the machine run pasta through flattening it into a larger </span><span class="Apple-style-span" style="font-size: small;"></span><br />
<span class="Apple-style-span" style="font-size: small;">rectangle. Fold the pasta into thirds (ends to the middle) and run the pasta through again beginning with the open edges. Williams-Sanoma says two to three times the Italian box the machine came in says nine times. I went with the Italians!</span><br />
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This particular machine has six setting one a bit smaller than the next. At this point you begin flattening the pasta </span><br />
<span class="Apple-style-span" style="font-size: small;"></span><span class="Apple-style-span" style="font-size: small;">into a larger rectangle (no more folding into thirds) by running it through each of the smaller rollers rolling only once per level. Since I was making Tagliatelle I only went down to the fifth setting. I now dusted each sheet with the simolina and let them hang to dry on the drying rack for 15 minutes.</span><span class="Apple-style-span" style="font-size: small;"></span><br />
<span class="Apple-style-span" style="font-size: small;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: small;">Now you begin cutting the pasta. Roll each slightly dry sheet through the cutter shape that you desire. (This particular machine only had two different cutting blades although you can purchase different ones.) Dust the pasta with the semolina and hang to dry until you are ready to cook it.</span><br />
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<span class="Apple-style-span" style="font-size: small;">So there you have it. My first batch was a complete failure the second wasn't half bad. I have attempted many difficult things in the kitchen and for some reason I thought this might top the list. It did not. It was really fun and the end result was really worth it. Give it a try!</span><br />
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<span class="Apple-style-span" style="font-size: small;">Life is good - enjoy!</span><br />
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</div>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com1tag:blogger.com,1999:blog-1884879885136868807.post-86000106545407820372011-05-04T09:31:00.000-04:002011-05-04T09:31:10.206-04:00Pistachio and Dried-Cherry BiscottiThe May 2011 issue of <a href="http://www.bonappetit.com/magazine"><b><span class="Apple-style-span" style="color: lime;">BonAppetit Magazine</span></b></a> is loaded with all thing Italian. From sauces, known as gravies, to biscotti, to taramisu to my favorite - fresh pasta. After reading through all the recipes I have decided that I am indeed Italian. (Although there is not a drop of Italian blood in me.) I want to inhale, taste and share every recipe in the magazine. Call me Mama Mia!<br />
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I decided to start with the simple biscotti. Having never made a biscotti I thought they might be a bit difficult. The only problem I had was lifting the partially cooked "logs" to the cooling racks before the slicing began. Be careful, be very very careful.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkozmLEhycdZTR3RVvVDP_zNcddZy5GxGThkostxt4dYB1hcZXz6pK-H06rzJrAdWeFPgsjGDybIdvWyUKfmJIvBf_vApP5o-T4R6bJSarSyXYt7mssn37peoP5EYPWNvNJH4D1A3N-Z5/s1600/mare-pistachio-and-dried-cherry-biscotti-h.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkozmLEhycdZTR3RVvVDP_zNcddZy5GxGThkostxt4dYB1hcZXz6pK-H06rzJrAdWeFPgsjGDybIdvWyUKfmJIvBf_vApP5o-T4R6bJSarSyXYt7mssn37peoP5EYPWNvNJH4D1A3N-Z5/s400/mare-pistachio-and-dried-cherry-biscotti-h.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture taken from Bonappetit website</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;">I copied this picture from the BonAppetit website. I wanted you to see the beautiful green pistachios next to the bright red cherries. My picture (down below) shows brown pistachios because I used roasted instead of raw nuts.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: lime;">Pistachio and Dried-Cherry Biscotti</span></b></span></div><div class="separator" style="clear: both; text-align: left;">Makes about 4 dozen</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 15px; line-height: 19px;"></span></div><div class="ingredient-sets" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div class="ingredient-set" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><ul class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 3/4</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="unit"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">cups</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">unbleached all-purpose flour</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 </span></span><span class="unit"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">cup</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">sugar</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="unit"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">cup</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">old-fashioned oats</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp. </span></span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">baking powder</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. </span></span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">baking soda</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. </span></span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">kosher salt</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 </span></span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">large eggs</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp.</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">vegetable oil</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. </span></span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">orange zest</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp. </span></span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">lemon zest</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp. </span></span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">vanilla extract</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. </span></span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">almond extract</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="unit"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">cup</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">dried cherries</span></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="ingredient"><span class="quantity"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="unit"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">cup</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="name"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">unsalted, shelled pistachios</span></span></span></li>
</ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; font-weight: bold;"><div class="ingredient-set" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; font-weight: bold;"><br />
</span></div>Preparation</span></div></div><div class="preparation instructions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div class="prep-steps" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><li class="step" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="instructions"><div class="text" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat on low speed until combined, about 1 1/2 minutes. Fold in cherries and pistachios.</span></div></span></li>
<li class="step" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="instructions"><div class="text" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250° and arrange 1 rack in top third of oven and 1 rack in bottom third.</span></div></span></li>
<li class="step" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="instructions"><div class="text" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 2/3"-thick slices. Arrange slices, cut side down, on baking sheets.</span></div></span></li>
<li class="step" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="instructions"><div class="text" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD </span><em><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Can be made 3 days ahead. Store in an airtight container at room temperature.</span></em></div><div class="text" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><em><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></em></div></span></li>
</ul></div></div><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 15px; line-height: 19px;"><span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This particular recipe comes from Karen Demasco, located in Locanda Verde, New Your City. She says that the "[b]iscotti are the perfect ending to a great meal, especially with an expresso. A scoop of ice cream makes them even more special." I have to agree. Now who can I give all these biscotti to.</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 15px; line-height: 19px;"><span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8atvprnlllbnVwESyNwMWncBbIOdSYc7cZumItKlZ-qhRWrHLhovlQv5PMXlSr8kMBHACrJC6DZn5ANNmEkK0Q3gmaR77Ds32LtitrYDxbs-SAkTawMJweKgFpmWlkVDJFk2d75yPCOG/s1600/DSC02446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8atvprnlllbnVwESyNwMWncBbIOdSYc7cZumItKlZ-qhRWrHLhovlQv5PMXlSr8kMBHACrJC6DZn5ANNmEkK0Q3gmaR77Ds32LtitrYDxbs-SAkTawMJweKgFpmWlkVDJFk2d75yPCOG/s320/DSC02446.JPG" width="231" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 15px; line-height: 19px;"><span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 15px; line-height: 19px;"><span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Life is good - enjoy!</span></span></span></div>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com0tag:blogger.com,1999:blog-1884879885136868807.post-80528809141064000592011-04-20T08:57:00.000-04:002011-04-20T08:57:50.944-04:00Beef Tenderloin with Rhubarb and Red Wine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIXjuqVsp30wZ_dCmmW7DbQLJB9YhlXwq0Q6FO-QRwn6YStdp7gLyNJ2kc3EGSVhP-PGE7RbLg-4WbZB_rKbq35yGTdRfAjtzYo96GbKXfNC23PpGej9RfFFxR8SCPFGnFMLHKeJOL5tf/s1600/DSC02319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIXjuqVsp30wZ_dCmmW7DbQLJB9YhlXwq0Q6FO-QRwn6YStdp7gLyNJ2kc3EGSVhP-PGE7RbLg-4WbZB_rKbq35yGTdRfAjtzYo96GbKXfNC23PpGej9RfFFxR8SCPFGnFMLHKeJOL5tf/s320/DSC02319.JPG" width="213" /></a></div>Last year I purchased two large rhubarb roots to plant in my back yard. The rhubarb did produce a few stalks, but the directions said DO NOT PICK during the first year of growth, so I obeyed. Unfortunately only one of the rhubarbs made it through our Indiana winter, but the one I do have is producing like crazy!<br />
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My husband Mike, and his father Bert both adore a rhubarb pie. I prefer a rhubarb crumble with lots of vanilla ice cream and did a posting on that very thing in May of 2010. With so much of the vegetable coming in I had to come up with other ways of preparing it and the April 2011 issue of Bonappetit did not let me down. The sugared tart rhubarb paired perfectly with the savory tenderloin.<br />
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<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">BEEF TENDERLOIN WITH RHUBARB AND RED WINE</span></span></b><br />
Prep: 1 hour Total Time: 1 hour<br />
<br />
Ingredients:<br />
3 tablespoons whole grain Dijon mustard<br />
2 tablespoons prepared cream-style white horseradish<br />
1-3/4 pounds slender fresh rhubarb stalks, trimmed, cut crosswise into 3" long pieces, pieces halved lengthwise if thicker than 3/4 inch.<br />
1/2 cup red wine (such as Pinot Noir)<br />
1/2 cup sugar<br />
1 21/4-to 21/3- pound beef tenderloin roast<br />
Olive oil<br />
Fresh Italian parsley sprigs (for garnish)<br />
<br />
Mix mustard and horseradish in small bowl for sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTP-JIMxNwzdeU1WE-3GmWCqAbTSynXl5i-_qdCf5VOjPQGysFnaf9RZyEeeBni6hTZ3jUECAwJKx7RdBpN2ko-QVRNpMm11rACnAKd2nLnqMTl4gyeBA64aZm_lOEzS2Vhz2sSreLiV6h/s1600/DSC02382.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTP-JIMxNwzdeU1WE-3GmWCqAbTSynXl5i-_qdCf5VOjPQGysFnaf9RZyEeeBni6hTZ3jUECAwJKx7RdBpN2ko-QVRNpMm11rACnAKd2nLnqMTl4gyeBA64aZm_lOEzS2Vhz2sSreLiV6h/s320/DSC02382.JPG" width="320" /></a><br />
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Preheat oven to 425 degrees F. Arrange rhubarb pieces in single layer in 13x9x2-inch metal baking pan. Pour wine over rhubarb, then sprinkle with sugar; set aside.<br />
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Place roast on small rimmed baking sheet. Rub roast all over with oil; sprinkle generously with salt and freshly ground black pepper.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtO3YF2SKFeO1lPiN54iUwxgw1lG7SrK9Yr0CCk7MDZR7tPONN-PzvFEm21Maxz91MAp0aqX3GMyCA3PXRKnib7kLSo2LY1-fQJ9v_59D6jw3f3UJr1UUrgNLaOzz4BqZgrZNv5IlPEbz/s1600/DSC02381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtO3YF2SKFeO1lPiN54iUwxgw1lG7SrK9Yr0CCk7MDZR7tPONN-PzvFEm21Maxz91MAp0aqX3GMyCA3PXRKnib7kLSo2LY1-fQJ9v_59D6jw3f3UJr1UUrgNLaOzz4BqZgrZNv5IlPEbz/s320/DSC02381.JPG" width="320" /></a></div><br />
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Roast beef 20 minutes. Reduce oven temperature to 375 degrees F. Place rhubarb in oven alongside beef. Roast until rhubarb is tender but still intact and instant-read thermometer inserted into thickest part of beef register 125 degrees F for medium-rare, 12 to 15 minutes for rhubarb and 15 to 20 minutes for beef.<br />
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Remove rhubarb and beef from oven. Using a slotted spoon, carefully transfer rhubarb to plates, dividing equally. Pour juices from rhubarb baking pan into small saucepan and boil until slightly thickened, about 3 minutes; pour syrup over rhubarb on each plate. Transfer beef to cutting board; cut crosswise into 3/4-inch-thick slices and arrange beef slices atop rhubarb on each plate. Spoon mustard sauce over beef. Garnish with parsley sprigs.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4IeOYXsFHmhnpsUNieksLGoAzUMiVEEk_GuIVTjdvwk6gBfUzuwKQJbEe5s0DsSupmkr-BhKOcYnvcKJJJT4sHmSYYHMwpn1ryvfs2pcvBYLv1ACOdk9GO6TnscmdNDQpEorXDhL_uYH/s1600/DSC02402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4IeOYXsFHmhnpsUNieksLGoAzUMiVEEk_GuIVTjdvwk6gBfUzuwKQJbEe5s0DsSupmkr-BhKOcYnvcKJJJT4sHmSYYHMwpn1ryvfs2pcvBYLv1ACOdk9GO6TnscmdNDQpEorXDhL_uYH/s400/DSC02402.JPG" width="400" /></a></div><br />
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My Thoughts:<br />
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The timing on this was a little off for me - for some reason it took me about an hour and a half. I cooked a couple of sides, egg noodles and green beans, and that may have thrown the timing off a bit. When I asked the butcher if he had a beef tenderloin roast his eyes got really big and he asked me if I realized how expensive it was. I guess that will teach me to go to the market looking like I can't afford something from The Dollar Store. I paid the $12.00 per pound and found that it was worth every cent.<br />
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I paired the meal with a bottle of Fortis Pinot Noir and my birthday flowers. It is also the wine that I used in the recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq93gRXogh9_h0zXM2h2kHhlppkr5t0hYuh13ewhcMOHlvUZzyKzHpAlOckhapmVdaHsDiNVMzsCdoOgHj6DMJBTDUHOmJPJTG7W7DwOEMBa-rgeFc6Pr_7cWOgkiaWm5oxUQAO_3wsG5j/s1600/DSC02390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq93gRXogh9_h0zXM2h2kHhlppkr5t0hYuh13ewhcMOHlvUZzyKzHpAlOckhapmVdaHsDiNVMzsCdoOgHj6DMJBTDUHOmJPJTG7W7DwOEMBa-rgeFc6Pr_7cWOgkiaWm5oxUQAO_3wsG5j/s320/DSC02390.JPG" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Life is good - enjoy!</div>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com1tag:blogger.com,1999:blog-1884879885136868807.post-88082700647380262652011-04-19T09:16:00.000-04:002011-04-19T09:16:43.463-04:00Ice Cream Crunch CakeIn the May 2011 issue of The <a href="https://subscribe.hearstmags.com/subscribe/foodnetmag/64651"><span class="Apple-style-span" style="color: blue;">FoodNetwork Magazine</span></a> there are recipes for foods that were featured on various sitcoms. The Ice Cream Crunch Cake was created because of an episode on <a href="http://www.nbc.com/30-rock/"><span class="Apple-style-span" style="color: blue;">30 Rock</span></a>. Here is the setup. <a href="http://www.carvel.com/about_us/about_us.htm"><span class="Apple-style-span" style="color: blue;">Carvel</span></a>, a company specializing in cakes, novelties and fountain ice cream products, sends Jenna Maroney a "<b>Free Ice Cream for Life</b>" card. With the help of underling Kenneth and guest star Kelsey Grammer they con the company by intentionally ordering misspelled cakes and returning them and demanding cash.<br />
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Yesterday my 5 year old friend Emerson and I had our birthdays. We decided to celebrate them together, and I offered to make the cake. Neither one of us cares for icing, so this cake suited us both.<br />
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<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e06666;">I</span></span></b><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e06666;">CE CREAM CRUNCH CAKE</span></span></b><br />
Active Time: 1 hour / Total Time: 5 hr 50 minutes / Serves 10 to 12<br />
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Ingredients:<br />
2 1-1/2 quart containers vanilla ice cream<br />
1 9-oz package chocolate wafers (such as Nabisco Famous)<br />
1 7-to-8 ounce bottle chocolate shell ice cream topping<br />
1 1-1/2 quart container chocolate ice cream<br />
5 cups whipped cream<br />
Rainbow sprinkles, for decorating (optional)<br />
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1. Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.<br />
2. Remove the pan from the freezer. Spread 1 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return it to the freezer.) Freeze until firm, about 45 minutes.<br />
3. Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLgbplHTSNyjjyEM_n1s-YeswZWfAuuytPtWiRSdhyawm0_VzrEwrXBGT4Qbu-SwBf6emAkRsDSTF87E6Vrjnj9Ydy5yO7n9f51gbFT49CKrNP5PbluSckET_Ag-1YQuimmG6O6HG2CG0/s1600/DSC02335.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLgbplHTSNyjjyEM_n1s-YeswZWfAuuytPtWiRSdhyawm0_VzrEwrXBGT4Qbu-SwBf6emAkRsDSTF87E6Vrjnj9Ydy5yO7n9f51gbFT49CKrNP5PbluSckET_Ag-1YQuimmG6O6HG2CG0/s400/DSC02335.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #e06666;">Couldn't find the wafer cookies. There worked just fine!</span></td></tr>
</tbody></table><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRmEThu08eSBXIz23y0Px7qBASqKYkHDdaWoJmCHxeV-bDPSCMAr_wW1MeDxGXb8Di3EUjso0SeYjcK_yhFkZ6vuQFCFmK7KDQzsuIB5vrA4rbYaoMV7Cll0L1vykNuWHmqGyNn7DvZrR/s1600/DSC02329.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRmEThu08eSBXIz23y0Px7qBASqKYkHDdaWoJmCHxeV-bDPSCMAr_wW1MeDxGXb8Di3EUjso0SeYjcK_yhFkZ6vuQFCFmK7KDQzsuIB5vrA4rbYaoMV7Cll0L1vykNuWHmqGyNn7DvZrR/s200/DSC02329.JPG" width="200" /></a></div><br />
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4. Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread overt the vanilla layer firmly packing the ice cream into the pan. </div><div style="text-align: left;"><br />
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Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0wO7bjK73bw85BHJX-Xm-cWzAwCWF0-kW9wcl1YJoGGDOgi0B11ADsvFVS93jBXglhSKL-9_cm3c3K-b57pewKrdjR3uqrFsKXX1BmW-uHGmu0abFAGeViH0GnKDRmKTA_Ldy6QNTu5g/s1600/DSC02352.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0wO7bjK73bw85BHJX-Xm-cWzAwCWF0-kW9wcl1YJoGGDOgi0B11ADsvFVS93jBXglhSKL-9_cm3c3K-b57pewKrdjR3uqrFsKXX1BmW-uHGmu0abFAGeViH0GnKDRmKTA_Ldy6QNTu5g/s200/DSC02352.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #e06666;">Whoops got Strawberry!</span></td></tr>
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5. Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.</div><div style="text-align: left;"><br />
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6. To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.</div><div style="text-align: left;">7. Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving an slice with a hot knife.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0mHo6fHB-1rQRRVyf9p-M40l_PiNanwEDV7qEkIiHG08FWCmXW0y7nudskLZytuL4F99x6vlBKap1nkrO9mfVPEkkrlLAxn0l3th3utGJ1uYxJUPB9CN6JpszNnY64KuxX92uLYH7vy4/s1600/DSC02355.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0mHo6fHB-1rQRRVyf9p-M40l_PiNanwEDV7qEkIiHG08FWCmXW0y7nudskLZytuL4F99x6vlBKap1nkrO9mfVPEkkrlLAxn0l3th3utGJ1uYxJUPB9CN6JpszNnY64KuxX92uLYH7vy4/s400/DSC02355.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #e06666;">Ta-Da! Happy Birfday Emerson</span><br />
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</tbody></table>Although a bit time consuming this cake was surprisingly easy to construct. Have a friend help you in and out of the freezer since the cake is really heavy. I only used 3 cups of the whipped cream. Many thanks to Mike for writing the birthday message.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Life is good - enjoy!<br />
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</div>Maryhttp://www.blogger.com/profile/03477736921290715733noreply@blogger.com1