tag:blogger.com,1999:blog-65626429424976856122024-03-12T18:37:36.164-07:00Mountain of DishesI'll cook. You clean.Deannahttp://www.blogger.com/profile/17599902219475386750noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-6562642942497685612.post-92175050852470371372010-06-03T18:26:00.000-07:002010-06-04T19:18:15.007-07:00Macaroni and Cheese<div style="color: #666666;">I tend to ignore some of the conventions of dining. Like the ones about when certain foods can be eaten in the day. My personal philosophy is if I can eat it for dinner than I can certainly eat the leftovers for breakfast. I don't discriminate. Seafood, shortribs, fried chicken, Chinese food, and pizza have all been eaten for breakfast. Similarly, living in an air conditioned house, I have been known to make food that was seasonally inappropriate. Like today when I made macaroni and cheese and <a href="http://smittenkitchen.com/2006/11/cubes-of-colossal-cheer/" style="color: black;">Deb's amazing coffee cake</a>. If you haven't made this coffee cake yet, do yourself a favor and make it before it gets to hot out. Although, did I mention it was 80 degrees today? </div><div style="color: #666666;"><br />
</div><div style="color: #666666;">In my defense, I only heated up my whole house to help one of my best friends, Jenna. Her college roommate's dad passed away earlier this week. Not knowing what else to do, as they have grown apart in recently, Jenna wanted to make food for the family. One small problem though: She doesn't really cook and may be the pickiest eater I have ever met. </div><div style="color: #666666;"><br />
</div><div style="color: #666666;">No one wants to eat healthy when they're sad, assuming they want to eat at all. If someone is grieving, it is time to make comfort foods (preferably with lots of cheese), and I have yet to meet someone who thinks a salad is comforting. </div><div style="color: #666666;"><br />
</div><div style="color: #666666;">This is the best macaroni and cheese I have eaten in a long time. And in the <a href="http://mountainofdishes.blogspot.com/2010/05/my-favorite-salsa.html" style="color: black;">spirit of my salsa</a>, this recipe is from my boyfriend's mom. I was surprised she was willing to part with it. Especially to me. Clearly, she is more generous with her "signature" recipes than I am.</div><div style="color: #666666;"><br />
</div><div style="color: #666666;">There aren't any picture because I can't find my charger, and I couldn't cut into macaroni and cheese I was giving to someone else. The next time I make it (which will be post bathing suit season) I will take pictures. In the meantime, if you make it and *happen* to take a picture I could use that would be delightful. That's besides the point. My point is that with a ratio of 2+ pounds of cheese to 1 pound of pasta, this is going to be good, if not at all diet friendly. </div><div style="color: #666666;"><br />
</div><div style="color: #666666;"><b>Macaroni and Cheese</b></div><div style="color: #666666;"><i>The only change I made is I use black pepper instead of white because I do not like white pepper. If you want to use white, use 1/3 teaspoon. Oh, and I used penne instead of rigatoni because its what I had available. </i></div><div style="color: #666666;"><i> </i><i><br />
</i></div><div style="color: #666666;">1 pound rigatoni (I used penne)<br />
1 stick unsalted butter</div><div style="color: #666666;">1/2 cup flour</div><div style="color: #666666;">3 cups milk </div><div style="color: #666666;">1/2 cup parmesan</div><div style="color: #666666;">1/4 cup romano</div><div style="color: #666666;">2 teaspoons Tabasco</div><div style="color: #666666;">1/2 teaspoon black pepper</div><div style="color: #666666;">3/4 teaspoon cayenne pepper</div><div style="color: #666666;">3/4 teaspoon chili powder </div><div style="color: #666666;">1 lb sharp cheddar (grated)</div><div style="color: #666666;">1 lb mozzarella (grated)</div><div style="color: #666666;">1 1/2 cups whole milk</div><div style="color: #666666;"><br />
</div><div style="color: #666666;">Melt the butter over medium heat and add flour. Cook for 3 minutes, or until the floury taste is gone. Do not let it brown. Slowly add 3 cups of milk. Increase heat to medium high, and stir until smooth and thickened. About 5 minutes. Add the parmesan and romano cheese, as well as the Tabasco, black pepper, cayenne pepper, and chili powder. Remove from heat.</div><div style="color: #666666;"><br />
</div><div style="color: #666666;">Cook the rigatoni 4 minutes and drain. Add the pasta to the bechamel sauce.</div><div style="color: #666666;"><br />
</div><div style="color: #666666;">Layer 1/2 of the pasta mixture in a 9x13 inch pan. Top with half of the cheese. Repeat with remaining pasta and cheese. Before baking, pour the remaining 1 1/2 cups of milk over the top of the dish. Bake for 45 minutes. If it begins to brown to quickly, cover with foil.</div><div class="blogger-post-footer"><script type="text/javascript">
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<br />
I'm upgrading it to a Law of Dining.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNfpmWm1zeEARvXRKzIhxRmEmheYKmxYxSBzsHcysVQDsXODpRn2KAdorj_gfawVW-N7CurgHz_c1m49Wd7fFk3Pq-13jSBxi3DSNwvFJaOOf5bmGkmfgrhHcdhthN9d48z5j1duNqtk/s1600/DSCN1743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNfpmWm1zeEARvXRKzIhxRmEmheYKmxYxSBzsHcysVQDsXODpRn2KAdorj_gfawVW-N7CurgHz_c1m49Wd7fFk3Pq-13jSBxi3DSNwvFJaOOf5bmGkmfgrhHcdhthN9d48z5j1duNqtk/s640/DSCN1743.JPG" width="640" /></a></div><div style="text-align: center;"> (<i>Yes, some of my peppers were a little on the old side)</i></div><br />
The best meal we had was at <a href="http://horseradishgrill.com/">Horseradish Grill</a> (the cleanest bathrooms, and a nonsmoking restaurant in a city that permitted smoking. Yay!)<br />
<br />
The worst was a restaurant we went to after the CNN and Coca Cola factory tours. I have no idea what it was called, but I remember being terrified of the food, and I held my business until we got back to the hotel.<br />
<br />
The next food theory I devised is in a similar vain. Always judge a Mexican restaurant by its salsa.<br />
<br />
One of my very favorite <a href="http://www.gabbimex.com/index.php/kitchen_about/">Mexican restaurant</a> has the standard tri-color chips (not the best), but the salsa is amazing. The food rivals is easily as good as what I ate when I went to Frontera.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVGCqYF5dIAilXj0n4VBGH6KySEAr8YI7sBY5isS49iCQTDIJnngYkB1JKt5-aMJW322UGuZ7YEMRh4zgyd51QyCa2lOl_dSF1HZ8-MxKWhxZiuW1gBe9SD9D4M6J_3laO5Br2ruXVTs/s1600/DSCN1744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVGCqYF5dIAilXj0n4VBGH6KySEAr8YI7sBY5isS49iCQTDIJnngYkB1JKt5-aMJW322UGuZ7YEMRh4zgyd51QyCa2lOl_dSF1HZ8-MxKWhxZiuW1gBe9SD9D4M6J_3laO5Br2ruXVTs/s640/DSCN1744.JPG" width="640" /></a></div><br />
<br />
Growing up in Southern California, I have eaten a lot of salsa. My favorite is not from a restaurant though. It is a recipe that I <strike>stole</strike> acquired from my friend Corey. I have a lot to thank Corey for: she made working for Disney fun, is the co-creator of the Pirates of the Caribbean drinking game, she makes this salsa, oh and she introduced me to my boyfriend. God bless this girl.<br />
<br />
According to Corey, the recipe for this salsa is "the only good thing [she] ever got from her ex-boyfriend." That is enough of an endorsement for me. (The recipe is technically his mom's.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v12WtD6dfUHD988W_BUrOqjUGutbOUP7y_TLWEdI_4IZvwQGFICjkemMWaTVuiAIrM188ASdxsUJ-_ZAjPVX5dn3-iqiGJSR8wlcoS90N-Kze-Cizjz6cXnLgajOMu6ulR3ETQ-Xva8/s1600/DSCN1758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v12WtD6dfUHD988W_BUrOqjUGutbOUP7y_TLWEdI_4IZvwQGFICjkemMWaTVuiAIrM188ASdxsUJ-_ZAjPVX5dn3-iqiGJSR8wlcoS90N-Kze-Cizjz6cXnLgajOMu6ulR3ETQ-Xva8/s640/DSCN1758.JPG" width="640" /></a></div><br />
The salsa is garlicky, and has a depth not found in most salsas (definitely found not in pico de gallo which I don't particularly care for). Sure, there are a few more steps than you might be used to, but it is worth it. And easy. I promise. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-eR5H2hB94bNAkz57Ymc-kgDGDVdxJHz1kjQCJIcrTHbqJalAa0SGb7WEIza2C3b6rSn7M6sM4oH1LwKD8KGgJOiZB-XzsglpqobFgdU-0jO6Ff2r1VY86arA68Auh_xJ1nDXNZfnAg/s1600/DSCN1761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-eR5H2hB94bNAkz57Ymc-kgDGDVdxJHz1kjQCJIcrTHbqJalAa0SGb7WEIza2C3b6rSn7M6sM4oH1LwKD8KGgJOiZB-XzsglpqobFgdU-0jO6Ff2r1VY86arA68Auh_xJ1nDXNZfnAg/s640/DSCN1761.JPG" width="640" /></a></div><div style="text-align: center;">(<i>Blurry and my battery died right after this picture</i>)</div><div style="text-align: center;"><br />
</div><b>My Favorite Salsa or "The only good thing Corey ever got from her ex-boyfriend" Salsa </b><br />
<b> </b><i> </i><br />
<i>My salsa always ends green because I love cilantro and tend to go a little crazy with it. The recipe below calls for less than what I used. I also don't seed the peppers because I want the salsa to have some heat. If you're scared of it being too hot, seed some or all them. </i><br />
<br />
1 head of garlic<br />
1 tablespoon olive oil<br />
1/2 onion (doesn't matter what variety. I usually use red or a sweet onion)<br />
3 jalapenos<br />
2 dried chilis de arbol<br />
2 Santa Fe Grande chilis (also known as a guero chili)<br />
1 can diced tomatoes<br />
1/2 bunch cilantro<br />
Salt and pepper to taste<br />
<br />
Preheat oven to 425 degrees. Slice the top off the head of garlic so the cloves are exposed. Pour the olive oil over the garlic and seal in a foil pouch. Roast for 45 minutes, or until garlic is soft and sweet. When cool enough to handle, remove the garlic from the papery stuff. <br />
<br />
Meanwhile, in a skillet over high heat (or under the broiler) blacken all of the chilis as well as the onion. Allow to cool, then remove the stems (and seeds if you want to).<br />
<br />
In a blender, combine all of the ingredients. Blend until smooth. Season with salt to taste (keep in mind how salty your chips are.) Serve with chips and a margarita and enjoy!<br />
<i><br />
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<br />
Anyways, the following is (for me at least) a super sentimental (it's the right time of the year) and rather long post that you may feel free to skip as it doesn't really talk about food. Food description starts in the 2nd to last paragraph. Also? There *should* be pictures by 12 hours from now.<br />
<br />
My Aunt Fran was one of the most amazing people I have ever met. She was caring, dedicated, hard working, and extremely loving. At 20, she married her high school sweet heart, much to her parent's chagrin. They were convinced it couldn't last because they were too you. My grandparents were wrong though, because my aunt and uncle were married for 30 years.<br />
<br />
As Director of Athletics at a local community college, she single-handedly revitalized their athletics program. Her standard uniform anywhere was: shorts, polo shirt, hair in a ponytail, and a visor. Convenient if she wanted to hit a bucket of balls after work.<br />
<br />
When I decided I wanted to play volleyball in 5th grade, she stopped by my house after work to make sure I had the correct form. She would know since she had both played and coached at the collegiate level. She was also the person I called when I needed help again in 8th grade, and in 10th grade when I switched to water polo. <br />
<br />
Despite her athletic exterior, for holidays and gatherings, she was Martha Stewart. Perfectly set tables and flower arrangements were signatures of her parties. So was chocolate. Lots and lots of chocolate. There were bowls of M&M's scattered throughout the house, and her fudge was ledgen-wait for it-dary. <br />
<br />
I would like to think that there is a lot of aunt Fran in me. My love of sports, chocolate, and oddly enough my handwriting are reminiscent of her. (My mom used to order strawberry ice cream instead of chocolate at Baskin Robins. Sacrilege. Everyone knows you order the Peanut Butter and Chocolate).<br />
<br />
My freshmen year of high school she was diagnosed with breast cancer. After having several surgeries, and extensive chemo and radiation, doctors thought they had caught it all. Even when she was too sick to work, she did. The next year, when she probably would have been more comfortable sitting at home, she came and sat on cold metal bleachers to watch me play in my first water polo tournament. <br />
<br />
My junior year of high school, the cancer came back. This time in her liver and spine. It was inoperable and it was only a matter of time and comfort. Within 2 months, it was apparent that the time was coming. I visited her almost everyday for the last two weeks. When she wasn't eating, I would bake chocolate cookies, hoping that the smell would make her happy. On one of her last trips downstairs, she saw me thumbing through a cookbook her best friend had given her. The book was an autographed copy of <b><a href="http://www.amazon.com/Pure-Chocolate-Desserts-Creator-Chocolates/dp/0767916581/ref=sr_1_4?ie=UTF8&s=books&qid=1274085771&sr=8-4">Pure Chocolate by Fran Bigelow</a></b>. It had never been used, and she gave it to me. It is the second most important cookbook I own, the first being a copy of The Joy of Cooking that she inscribed and gave to me for Christmas.<br />
<br />
Since she passed away in 2005, I have never had an problem using the Joy of Cooking, but Pure Chocolate remained uncooked from. What if the recipes don't work? What if it's too hard? It sat on my shelf. Flipping through it one day, I noticed a completely chocolate free recipe. It wasn't the recipe my aunt would have chosen, but it made it easier for me to test the waters (so to speak).<br />
<br />
I really liked this ice cream. I did have a slight issue with the directions, but it was minor. The recipe results in a thick, creamy ice cream that is not the saccharine sweet of most caramel ice creams. There is bitterness and depth. A sprinkle of sea salt over the top of a scoop really make the flavors sing. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXSH7UZQG-TXqNTTswfsK9zqNmJ9_MSc7pvBCJnRDu9d3gnM4eKVfAX7a-Jtrw4VfUO2C-gtaaPPktGavAZ8Ki2gFncQ50k3SJZGLC4BkQMFY7-tBdJoPK2O9uoeL05kdnmk6Pe70-9A/s1600/DSCN1726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXSH7UZQG-TXqNTTswfsK9zqNmJ9_MSc7pvBCJnRDu9d3gnM4eKVfAX7a-Jtrw4VfUO2C-gtaaPPktGavAZ8Ki2gFncQ50k3SJZGLC4BkQMFY7-tBdJoPK2O9uoeL05kdnmk6Pe70-9A/s640/DSCN1726.JPG" width="640" /></a></div><div style="text-align: center;"> (<i>Dots on the right are the correct color, dots on the left are too light</i>)</div><div style="text-align: center;"><br />
</div>I can't wait to make more recipes from the book, and while I may never eat fudge again, her legacy lives on, and I am so very proud to be a small part of it. <br />
<br />
<b>Almost Burnt Sugar Ice Cream</b><br />
<i>From Pure Chocolate by Fran Bigelow</i><br />
<br />
1/2 vanilla bean, split lengthwise and scraped<br />
2 cups (1 pint) whole milk<br />
2 cups (1 pint) heavy cream<br />
1/2 cup plus 2 teaspoons sugar<br />
8 large egg yolks<br />
<br />
In a heavy sauce pan, combine the first 3 ingredients. Cook over medium-low heat, stirring frequently, until it comes to a simmer. Remove the vanilla beans. Discard (or do what I did and make vanilla sugar). Reduce heat to low.<br />
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Place sugar in a small pan (light colored if you have it). Turn heat to medium, and do not stir. Wait until the sugar on the sides and bottom begins to melt. Once you can see melted sugar, very gently begin to stir. (If the sugar clumps, lower heat and do not stir. It will melt again. I promise.) Now here is where it gets a little challenging. You are playing chicken with the sugar. The closer it gets to burning the more flavor it has, but if it burns, you have to start over. Having a white plate nearby to do test drops on makes it easier to judge, especially if you are using a dark bottomed pan. You're sugar will smoke. You want it too. You also want it to be the color of a dark penny which requires a lot of smoke. <a href="http://www.davidlebovitz.com/archives/2008/01/how_to_make_the.html" style="color: black;">See David for a more comprehensive tutorial</a><span style="color: black;">.</span><br />
<br />
Slowly pour the caramel into the cream mixture, stirring until completely smooth. Remove from heat.<br />
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In a mixing bowl, whisk the egg yolks. Slowly pour in 1 1/2 cups of the cream mixture, stirring constantly. Pour egg mix back into the cream mixture.<br />
<br />
Return the cream to medium heat. Cook, stirring constantly, until the mixture begins to thicken and coat the back of the spoon. Remove from heat and run through a sieve into a bowl. (Nothing worse than scrambled eggs in your ice cream).<br />
<br />
Cover the custard with plastic wrap touching the top so it doesn't get that gross skin, and chill for 8 hours, or over night. Freeze in an ice cream maker according the the manufacturer's directions.<br />
<br />
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<i>On a completely irrelevent note, I'm still an Amazon Affiliate. I have no idea if I'm supposed to tell you that, but I don't want to get in trouble for not mentioning it. </i><div class="blogger-post-footer"><script type="text/javascript">
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<br />
My dad is tired of going out for Thai food with me and my mom. Not because we won't let him choose what to order (on the contrary, he usually has free rain), or because we won't let him order food as spicy as he would like. It's because we <strike>insist</strike> nay demand that we order the Green Papaya Salad every single time we go. I've seen it on the menu of every Thai restaurant I have been in. And for good reason. It's delicious. Crunchy, crisp, refreshing, and light. I could make a meal on it alone. <br />
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<a name='more'></a><br />
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It is also something that I have wanted to make at home for quite some time. But you know what? It's really freaking hard to find green papaya without going 10 miles out of my way. I'm not braving the drive. There are teenagers texting while driving, and old people old people going 45 miles per hour on the freeway. I can't justify braving the 10 miles to find one ingredient when I have a really good Thai restaurant at the end of my street.<br />
<br />
But today I had no money to spend on food (or anything else). I would have to improvise my green papaya salad. <br />
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<br />
Well, green papaya itself doesn't have much flavor. The flavor is all in the dressing. Green papaya is just really crispy. But wait! So is cabbage. Cabbage is a lot easier to find, and probably cheaper. And its the base for coleslaw. Green papaya salad does strike me as more of a slaw than a salad. Why not make a Thai coleslaw (or is it just a slaw if there is no mayo)? So I did. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hXN0rLSJDHJDDNOCP2Uzz_bUj7TJvg8vKdTHBxdLowAGEo7R9UwaGvCZ1yQyRa_ZjPSPG8h0dtruYyt6NVsJSZwqiBm1qXpAe8_KcWI-NChXLQlSY1qdrSjYIphZyPbAIHwOvvLURUU/s1600/DSCN1701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hXN0rLSJDHJDDNOCP2Uzz_bUj7TJvg8vKdTHBxdLowAGEo7R9UwaGvCZ1yQyRa_ZjPSPG8h0dtruYyt6NVsJSZwqiBm1qXpAe8_KcWI-NChXLQlSY1qdrSjYIphZyPbAIHwOvvLURUU/s640/DSCN1701.JPG" width="640" /></a></div><br />
It was delicious. Light, perfect for a hot day, and it had all the flavors I was craving. It would be great with some grilled chicken satay this summer for a BBQ. <strike>I ate it by itself for lunch.</strike> <strike>Rice would have been nice though.</strike> Update: I ate a Cliff bar an hour later because I was still hungry after lunch. With rice it would constitute lunch.<br />
<br />
This slaw is not the ubiquitous "Asian Slaw" (You know the one I'm talking about. The one with the over-done sesame dressing), but is still decidedly Asian (more so in fact). It doesn't need to be chilled, and it's bathing suit friendly. I don't know what more I could ask for in a slaw (salad? semantics).<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPwiPlmKG2J7uIEVuiZIdnAVvy6XXcsxojwz24948WG_-rU5aVCMXSjtiMEotb60pZkQXWmN7Qo8ZUQRl1Mk04RMe3TaIynYzd_cnNfo8l3WVmsssi_HZll-Ojw6LSwUqjSrcuFt3Fu8/s1600/DSCN1704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPwiPlmKG2J7uIEVuiZIdnAVvy6XXcsxojwz24948WG_-rU5aVCMXSjtiMEotb60pZkQXWmN7Qo8ZUQRl1Mk04RMe3TaIynYzd_cnNfo8l3WVmsssi_HZll-Ojw6LSwUqjSrcuFt3Fu8/s640/DSCN1704.JPG" width="640" /></a></div><br />
Now if only I could find an Asian flavored coleslaw dressing that is creamy.... <br />
<br />
<b>Thai Slaw</b><br />
<i>This can very easily be modified. Traditionally, there are green beans in the salad, but I don't like raw green beans and didn't want to turn on the stove so they got left out. Feel free to use a fresh Serrano or jalapeno in place of the crushed red pepper flakes. All I had were the crushed red pepper flakes and I was trying not to spend money on lunch. </i><br />
<br />
3 tablespoons fish sauce<br />
3 cloves garlic<br />
3 tablespoons lime juice<br />
1 tablespoons sugar (or more to taste. I added another 1 1/2 teaspoons)<br />
1 tsp crushed red pepper flakes<br />
<br />
1 green cabbage, thinly sliced<br />
2 tomatoes, cut into 1/8ths<br />
1/4 cup roasted, salted peanuts<br />
<br />
1 pound cooked, cooled shrimp (optional)<br />
<br />
Combine the fish sauce, garlic, lime juice, sugar, and pepper in a large bowl. Taste, and adjust seasoning so it tastes balanced. Add cabbage, tomatoes, and peanuts (and shrimp). Toss to combine. Eat.<div class="blogger-post-footer"><script type="text/javascript">
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<a name='more'></a><br />
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You might also have this fantastic pancake place near you. Its the <a href="http://www.originalpancakehouse.com/index.html">Original Pancake House</a>. It puts IHOP to shame. (Course IHOP is pretty gross). While they lack chocolate pancakes, they more than make up for it with bacon pancakes. You heard me right people: Bacon Pancakes.<br />
<br />
As someone who A) dips bacon in syrup and B) imbibed too much the night before it was obvious (to me at least) that bacon pancakes were the way to go. Unfortunately for me, I could only eat 2 before I was full. Luckily, I have a boyfriend who is more than willing to pick up the slack.<br />
<a href="http://lessonsfromgod.files.wordpress.com/2009/04/pigpancake1.jpg?w=250&h=445" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="pigpancake1" border="0" class="alignleft size-full wp-image-87" height="200" src="http://lessonsfromgod.files.wordpress.com/2009/04/pigpancake1.jpg?w=250&h=445" title="pigpancake1" width="112" /></a><br />
And in the spirit of pancakes (and bacon) I now present you with the book of the week. Drum roll please....<span style="background-color: white; color: #666666;"><span style="color: black;">it is:</span> </span><u style="color: #999999;"><span style="background-color: white; color: #666666;">I</span><a href="http://www.amazon.com/You-Give-Pancake-Book-Give/dp/0064436632/ref=sr_1_1?ie=UTF8&s=books&qid=1272742345&sr=8-1" style="color: #666666;">f You Give a Pig a Pancake</a> </u>by Laura Numeroff.<br />
<br />
<div style="text-align: left;">Its not bad form to put the pig in the pancake is it? It probably is. I just love irony and have a sick and twisted sense of humor.<br />
<br />
So, here is my version of the bacon pancake. There an extra step, but it makes all the difference, that is if you're into impossibly light and fluffy pancakes. The exact same recipe in the waffle iron and they are incredibly crispy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJoQapXywmW_w1AF73WacN3pbmv9A_bQpkqYmOtwElZCJqa2LTRwpvWHtc9myh7vvIiBAF68DIX6GvBMO8r-6_z7bqhY2Bh6ssKI-FIxM84jCa6-z-EH1mWKfTqQm5oTAjvK2h5r0CnJs/s1600/DSCN1686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJoQapXywmW_w1AF73WacN3pbmv9A_bQpkqYmOtwElZCJqa2LTRwpvWHtc9myh7vvIiBAF68DIX6GvBMO8r-6_z7bqhY2Bh6ssKI-FIxM84jCa6-z-EH1mWKfTqQm5oTAjvK2h5r0CnJs/s640/DSCN1686.JPG" width="640" /></a></div><br />
<b>Bacon Pancakes</b><br />
<i>This is the exact same batter recipe I use for plain pancakes. If you leave the bacon out, add 1 tsp of vanilla to the batter with the milk. It makes about a dozen 5 inch pancakes. </i><br />
<div class="separator" style="clear: both; text-align: center;"><i></i></div><i><br />
</i><br />
<i> </i>1 1/2 cups flour<br />
1/2 tsp salt<br />
1 1/2 tsp baking powder<br />
3 tablespoons sugar<br />
1 1/2 cup milk<br />
<div class="separator" style="clear: both; text-align: center;"></div>3 tablespoons melted butter<br />
2 large eggs separated<br />
12 slices bacon, cooked till crispy (about 1 slice per pancake)<br />
<br />
Preheat griddle or large pan over medium heat. In a large bowl whisk together flour, salt, baking powder, and sugar. Add milk, egg yolks and butter. Whisk just enough to combine. In another bowl whisk egg whites until stiff peaks form. Fold into batter.<br />
<br />
Butter griddle. Pour 1/3 cup of batter into the pan. Sprinkle 1 slice of bacon onto the pancake. When the top of the pancake is covered in bubbles and some have popped open, flip the pancake and cook until lightly browned. Serve with warm maple syrup. <br />
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<br />
Whew. Now where was I going with this? Oh right, so I love noodles and I eat them regularly. At home, this is usually in the form of pasta (or my guilty pleasure, Top Ramen). But mainly pasta. Sometime though, I want something new and different. I love tomato sauce, pesto, and carbonara. I also love me some Thai green curry which is usually served over rice. Unfortunately rice, while perfectly tasty, is not my favorite starch.<br />
<br />
Much to my surprise linguine makes a perfect match for a green curry full of seafood. I was hesitant at first, but figured what did I really have to lose? (The 140 positive reviews also helped). From what I have been told by my father and boyfriend the pasta is very tasty. I don't really know how it tasted because I accidentally made it ridiculously spicy and could barely eat it. I did manage to eat 1 bowl full, which you would think would be great for limiting calories, but no. I had inhaled a bottle of beer and two glasses of wine just so I could eat it. Lesson learned: test your jalapenos. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXjGnCkUazN-z3_ws5zLSahU6EyYucdo8HdK4UhbSh7h1jH0Wy7CoUsVsIORCNvedLXC75Xkd8aKKTTHnh0iOidy9itd6qnS3RAbC0bqK0fj0JkYPP1g6QgSQRHOh7DDElAmqUZDQhvU/s1600/DSCN1410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXjGnCkUazN-z3_ws5zLSahU6EyYucdo8HdK4UhbSh7h1jH0Wy7CoUsVsIORCNvedLXC75Xkd8aKKTTHnh0iOidy9itd6qnS3RAbC0bqK0fj0JkYPP1g6QgSQRHOh7DDElAmqUZDQhvU/s640/DSCN1410.JPG" width="640" /></a></div><div style="text-align: center;">Its a shame pictures can't turn out when I'm starving. </div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><b>Thai Green Curry Linguine</b></div><div style="text-align: left;"><i>Adapted from Gourmet</i></div><div style="text-align: left;"><i> </i></div>2 1/2 tablespoons vegetable oil<br />
1 (4-inch-long) fresh hot red chile or 2 jalapenos, thinly sliced crosswise <i>(I would recommend serrano because you know its going to be spicy)</i><br />
1 small onion thinly sliced<br />
3 cloves garlic, minced<br />
1 tablespoon ginger<br />
2 pounds mixed shellfish <i>(I used the frozen mixed seafood from Costco. Shrimp and scallops on their own are would be delicious though)</i><br />
1 (14-oz) can unsweetened coconut milk <i>(I used low fat)</i><br />
1 tablespoon Thai green curry paste<br />
1/4 cup chicken broth or water<br />
1 tablespoon packed light brown sugar<br />
1 1/2 tablespoons Asian fish sauce<br />
1 tablespoon fresh lime juice<br />
12 oz dried thin linguine<br />
1/2 cup chopped fresh cilantro<br />
<div id="TixyyLink" style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<div class="instructions"> Heat 1 tablespoon oil over moderately high heat until hot but not smoking, then saute chile, onion, garlic, and ginger. Transfer to a serving bowl. Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through). Transfer scallops to the serving bowl and saute shrimp in skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.<i> (If you're using frozen seafood don't bother defrosting. Just throw it in the pan all together and cook until close to done.)</i></div><div class="instructions"><i><br />
</i></div><div class="instructions"> Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes. </div><div class="instructions"><br />
</div><div class="instructions"> Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain.</div><div class="instructions"><br />
</div><div class="instructions"> </div><div class="instructions"> Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes. Add linguine and cilantro to sauce in skillet, tossing to coat. </div><div id="TixyyLink" style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
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</a></div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="http://www.amazon.com/Know-Lady-Swallowed-Picture-Puffins/dp/0140565957/ref=sr_1_1?ie=UTF8&s=books&qid=1272215472&sr=8-1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPZC03WYoX5IAG1tIigsa7PFKcrolTkAy2cX4Cd5OZO5sVUqZFMuDFrjEXu_pIHFvyzfDZEcCrSJ8PvTLDZSSkxKRY6GrPnWct2Wr1DIj3FysG9ieLjzi0wmJW153rBwsES7alMtrrPQ/s320/DSCN1584.JPG" width="240" /></a></div><div style="color: black;"><br />
</div><div style="color: black;"><br />
</div><div style="color: black;">I have a love/hate relationship with berry pies. I do not like uncooked berry pies, especially strawberry. I don't understand why every recipe seems to call for jello. Cooked berry pies tend to be harder to find unless it's blueberry and even though they are amazing for you, I'm not a huge fan of blueberries. My very favorite berry pie is boysenberry, but they are really hard to find.</div><div style="color: black;"><br />
</div><div style="color: black;">(Never heard of a boysenberry? It's a cross between a blackberry and a raspberry and it was invented at Knott's Berry Farm which is 10 miles from my house. Knott's Berry Farm no longer produces fruit though, and is now an amusement park)</div><div style="color: black;"><br />
</div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnzdymC9DoAFu3kVFpzJ5jYK19hiIscQTNJgCgOxE2TVrjrJ7X7hhiPcjFETy86JN_U96VPBDGYk1mF7ZMlpt5aRiQW6H61GDtTJKSkIUmms_N2cxxtACQftdPHnL-qWFz4t3Xo6xCTA/s1600/DSCN1607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnzdymC9DoAFu3kVFpzJ5jYK19hiIscQTNJgCgOxE2TVrjrJ7X7hhiPcjFETy86JN_U96VPBDGYk1mF7ZMlpt5aRiQW6H61GDtTJKSkIUmms_N2cxxtACQftdPHnL-qWFz4t3Xo6xCTA/s640/DSCN1607.JPG" width="640" /></a></div><div style="color: black;"><br />
</div><div style="color: black;">When boysenberries are no where to be found, I make mixed berry pie. It allows me to use whatever is the best of the season, or whatever is lying around in my freezer. The pie today? It's good. It only requires rolling out 1 crust (yay!) and has a streusel topping. I love streusel!</div><div style="color: black;"><br />
</div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGVp8lnjB6y9mm8rUubL-s_Srt36mAQfAXbngK59LO3rL8uXFM2w6IHTqHYNPmP-EQ_qrXrio4eLIudxUBKgDcII2sUXrvetMr57Gfag5FtSVTp_v8-tsTLEscLRmjS6dzkYpAYrclM8/s1600/DSCN1611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGVp8lnjB6y9mm8rUubL-s_Srt36mAQfAXbngK59LO3rL8uXFM2w6IHTqHYNPmP-EQ_qrXrio4eLIudxUBKgDcII2sUXrvetMr57Gfag5FtSVTp_v8-tsTLEscLRmjS6dzkYpAYrclM8/s640/DSCN1611.JPG" width="640" /></a></div><div style="color: black;"><br />
</div><div style="color: black;"><br />
</div><div style="color: black;">The orange and ginger flavor in the streusel is pretty mild. There was some concern it might be too strong until I made it, and was eating it raw right out of the food processor. This topping is seriously good. I am using the flavor combo the next time I make shortbread.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQhJfkAJNM4w7nV7TiC7phebLBq5zpIXRJsin8UziYCcPMe7dBx_tM-3hBWfT-drGxm-kvWAPfuTyXgR_lxxbO8DU200-nhP7W6l3Wc6WHF2_tkfVB0KG4QGdtBUcYNDnPs0ueT0Bcqo/s1600/DSCN1625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQhJfkAJNM4w7nV7TiC7phebLBq5zpIXRJsin8UziYCcPMe7dBx_tM-3hBWfT-drGxm-kvWAPfuTyXgR_lxxbO8DU200-nhP7W6l3Wc6WHF2_tkfVB0KG4QGdtBUcYNDnPs0ueT0Bcqo/s640/DSCN1625.JPG" width="640" /></a></div></div><div style="color: black;"><br />
</div><div style="color: black;"><b>Mixed Berry Pie with Orange, Ginger and Almond</b></div><div style="color: black;"><i>Adapted from Bon Apetit </i></div><div style="color: black;"><br />
</div><div style="color: black;"><b>For Crust:</b></div><div style="color: black;"><br />
</div><div style="color: black;">1 1/2 cups all purpose flour</div><div style="color: black;">1 tablespoon sugar</div><div style="color: black;">1/2 teaspoon salt</div><div style="color: black;">1/2 cup (1 stick) chilled unsalted butter, cut into 1/4-inch cubes</div><div style="color: black;">2 tablespoons (or more) ice water </div><div id="TixyyLink" style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div id="TixyyLink" style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">To make the crust, whisk together the flour, sugar, and salt. Using a pastry blender or a fork, cut in the butter until it resembles a course meal. Stir in water with a fork, adding more if the dough seems dry. Gather into a ball, wrap in plastic, and chill for at least 1 hour. </div><div id="TixyyLink" style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div id="TixyyLink" style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><b>For Streusel</b></div><div id="TixyyLink" style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">3/4 cup all purpose flour<br />
1/2 cup sugar<br />
2 tablespoons finely chopped crystallized ginger<br />
1 teaspoon finely grated orange peel<br />
1/4 teaspoon salt<br />
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes<br />
1 tablespoon whole milk<br />
1 cup sliced almonds<br />
<div id="TixyyLink" style="background-color: transparent; border: medium none; overflow: hidden; text-align: left; text-decoration: none;"><br />
In a food processor, combine flour, sugar, ginger, orange, and salt. Add butter and pulse until course crumbs form. Add milk and pulse (should look like wet bread crumbs). Move mixture to bowl and stir in almonds. </div><div id="TixyyLink" style="background-color: transparent; border: medium none; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div id="TixyyLink" style="background-color: transparent; border: medium none; overflow: hidden; text-align: left; text-decoration: none;">Preheat oven to 350. Roll out pie crust to 12 inches then place in a 9 inch pie pan. Turn up the edges so there is 1/4 inch rim around the dish. Place crust in the fridge. </div><div id="TixyyLink" style="background-color: transparent; border: medium none; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div id="TixyyLink" style="background-color: transparent; border: medium none; overflow: hidden; text-align: left; text-decoration: none;"><b>For Filling</b></div><div id="TixyyLink" style="background-color: transparent; border: medium none; overflow: hidden; text-align: left; text-decoration: none;">2 pounds mixed berries (if using frozen, do not defrost)<br />
1/2 cup plus 2 tablespoons sugar<br />
1 tablespoon fresh orange juice juice<br />
3 tablespoons cornstarch</div><div id="TixyyLink" style="background-color: transparent; border: medium none; overflow: hidden; text-align: left; text-decoration: none;"><div style="text-align: left;">2 tablespoons butter</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div id="TixyyLink" style="background-color: transparent; border: medium none; overflow: hidden; text-align: left; text-decoration: none;">Combine everything in a bowl. Pour it into the pie crust, mounding slightly in the center. Cover with streusel. Place the pie on a cookie sheet and bake for 1 hour, or until the crust and topping are golden brown. (The streusel doesn't get super brown. It has no cinnamon to color it). Serve warm with vanilla ice cream.<br />
<br />
<i>Disclaimer: The links above are to Amazon. I'm an Amazon affiliate. I'm also a poor college student. </i> </div></div></div><div class="blogger-post-footer"><script type="text/javascript">
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<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HmgyGYHymrt2LIns8_gNmqYjjfyooP4HIpGopUcHH4_sRjGh5tV5BiRphdSc9ZMxDb9N5oyld1nmPlJ-v2SGSNODfq74F0xYTXmnZWFsik59a7tNetReUZ5iOF3n9_KzzFB8Rr6wr_I/s1600/DSCN1520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HmgyGYHymrt2LIns8_gNmqYjjfyooP4HIpGopUcHH4_sRjGh5tV5BiRphdSc9ZMxDb9N5oyld1nmPlJ-v2SGSNODfq74F0xYTXmnZWFsik59a7tNetReUZ5iOF3n9_KzzFB8Rr6wr_I/s640/DSCN1520.JPG" width="640" /></a></div><br />
<br />
Other times, a watermelon mojito might be the order of the day.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT6nyX2arOMO0_P18QPxCLlXD2yAfhDZu_2wIe9LNmbHXlbB1G6qj1zXQecRiaLJ8r6H0HlhcN4R-UUKjf5fTHI9HouknSd-vrZkDpSdrivIwwz2fHnsxOoimAp3zFRiUZtkfVfjHG864/s1600/DSCN1488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT6nyX2arOMO0_P18QPxCLlXD2yAfhDZu_2wIe9LNmbHXlbB1G6qj1zXQecRiaLJ8r6H0HlhcN4R-UUKjf5fTHI9HouknSd-vrZkDpSdrivIwwz2fHnsxOoimAp3zFRiUZtkfVfjHG864/s640/DSCN1488.JPG" width="480" /></a></div><br />
A mojito or tea are great for watching Herman do his thing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-dtl_58zpAQBCNxcrW0MXiBS7SHO4egnyIVl_6ZV4rwouJAmcS6YmulVyQjh6E5aMg_Y1mSfCLbycwvx0Rd16X8C4htL1WH9Bapm_XUnvka8KZXUgc1NZzOLz5P6uq1AjZeb3FSnhHw/s1600/DSCN1514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-dtl_58zpAQBCNxcrW0MXiBS7SHO4egnyIVl_6ZV4rwouJAmcS6YmulVyQjh6E5aMg_Y1mSfCLbycwvx0Rd16X8C4htL1WH9Bapm_XUnvka8KZXUgc1NZzOLz5P6uq1AjZeb3FSnhHw/s640/DSCN1514.JPG" width="480" /></a></div><br />
<div style="text-align: center;"><i>This is Herman. He likes to eat the fish in our pond. </i></div><div style="text-align: center;"></div>Today was a day for tea.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAKYPmnzbHRKBFE0TfCB2MwULgMYfqWv5OVOeLQgOHrRAYoK7q2FyUS14UHNu11gh3BLB5fCVPStZhI_rKJcaOSzLZJC2OrAvbYe_VvHbKMvtYQoGoBHnJcgLTOHybs1-K5yyl0rPaCY/s1600/DSCN1526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAKYPmnzbHRKBFE0TfCB2MwULgMYfqWv5OVOeLQgOHrRAYoK7q2FyUS14UHNu11gh3BLB5fCVPStZhI_rKJcaOSzLZJC2OrAvbYe_VvHbKMvtYQoGoBHnJcgLTOHybs1-K5yyl0rPaCY/s640/DSCN1526.JPG" width="480" /></a></div><br />
Except it wasn't tea at all. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBpJ18wn4qXl2201nxdk03Y71xAsGqHqXaCGmNqa-jh4BdZQsuWmAQo2cD5gmW0_he2HlD7i3rV1YtFlp1UQHXgHHP3QtHE2j5a_tgd8IM-ZKXEoLIUaXMSrIOQnoeLBpYiOaPOPjPmQ/s1600/DSCN1549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBpJ18wn4qXl2201nxdk03Y71xAsGqHqXaCGmNqa-jh4BdZQsuWmAQo2cD5gmW0_he2HlD7i3rV1YtFlp1UQHXgHHP3QtHE2j5a_tgd8IM-ZKXEoLIUaXMSrIOQnoeLBpYiOaPOPjPmQ/s640/DSCN1549.JPG" width="480" /></a></div><br />
Because it's homemade Sweet Tea Vodka. Easy, delicious, refreshing, and to quote both my cousin and boyfriend, it is "dangerous". This is smooth and really easy to drink on the rocks, with a splash of lemonade (or<span style="color: white;"> </span><a href="http://www.ramblingtart.com/2010/04/homemade-limoncello-and-smoked-salmon.html" style="background-color: white; color: #cccccc;">limoncello if you just made it and have some lying around</a>) its the perfect lounging around by the pool drink. Or, if you live in a state where it is illegal to drink on the beach, it might be the perfect drink to smuggle in. <br />
<br />
<b>Sweet Tea Vodka</b><br />
<br />
1 liter vodka (I used the cheap stuff. I really don't think it makes a difference)<br />
3 tea bags (I used 2 black teas, 1 Earl Grey)<br />
1/2 cup simple syrup<br />
<br />
Cut the tops off the tea bags, and pour the tea into the bottle of vodka. Shake, and let sit for 24 hours. Using a coffee filter (or cheese cloth) filter out the tea while pouring the vodka into a separate container add simple syrup to taste, starting with 1/4 cup. Rinse vodka bottle to get rid of any remaining tea leaves and pour the sweetened vodka back in. Enjoy over ice.<div class="blogger-post-footer"><script type="text/javascript">
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbtb1rkKAnO2ZeX5a1b99yW9NVs89eKqPUTDRC9xe1A80uzm8lBAl3CGaSYHJuhgYBQOcSFWdXrrc5Y_vg4AfQROWgx8HVJsf6Dol2dta_y7B2AF_VPlUbjHSRjjx1VRxZQVf8kx7Q0E/s1600/Harry-Potter-Bookcovers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbtb1rkKAnO2ZeX5a1b99yW9NVs89eKqPUTDRC9xe1A80uzm8lBAl3CGaSYHJuhgYBQOcSFWdXrrc5Y_vg4AfQROWgx8HVJsf6Dol2dta_y7B2AF_VPlUbjHSRjjx1VRxZQVf8kx7Q0E/s320/Harry-Potter-Bookcovers.jpg" /></a></div><br />
These books revolve around food. They talk about it all the time. All the food is tasty sounding British food, a fanciful sounding confection (licorice snap, chocolate frogs, Bertie Bott's Every Flavor Beans), and most importantly (now that I am past the legal drinking age) the tasty sounding alcohol Butterbeer (and Fire Whiskey). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGYIViXoSLlIOw5Y6Y7ZVEPYwtKBxCMnbS2JdjSZ0r30VEWdFkhCMtswsxl0k1poRW3ZZUyYaBSxkAfFhR2DD3mhjXaegYrI5gSt9YHgrLervqXvfqNox5c6yOeYTqQSyq74d0G6ZrV4/s1600/DSCN1301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGYIViXoSLlIOw5Y6Y7ZVEPYwtKBxCMnbS2JdjSZ0r30VEWdFkhCMtswsxl0k1poRW3ZZUyYaBSxkAfFhR2DD3mhjXaegYrI5gSt9YHgrLervqXvfqNox5c6yOeYTqQSyq74d0G6ZrV4/s640/DSCN1301.JPG" width="640" /></a></div><br />
Today I bring you: Butterbeer Cake. This cake required a few revisions, because the only recipes I could find for Beer Cake called for either boxed cake mix or chocolate. And while I have absolutely nothing against chocolate, I didn't want it to get in the way of the other flavors I had in mind, namely beer, browned butter, and butterscotch. So I had to develop my own recipe from start to finish. <br />
<br />
This cake is not very sweet. I wanted the nuttiness of both the beer and the browned butter to be able to shine through. The sweetness is found in the homemade butterscotch glaze. Since the first version of the cake was made, (which I brought to a party of all things) this has quickly become a very requested cake. (Which I'm fine with because its easy to make and delicious.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Gbg7x4AnNGavQXLIaowCuBKRPj7CvJDvs4UoJlvrH2y-2GJ5O_XykGiTEg1wXMrVAsKJ5isUj7l48LiP1bC2VA6DbaB95ShS5eKYzVweVMfNZNXKYsqjokNh5cqsn9qhqD9IuiAqU24/s1600/DSCN1210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Gbg7x4AnNGavQXLIaowCuBKRPj7CvJDvs4UoJlvrH2y-2GJ5O_XykGiTEg1wXMrVAsKJ5isUj7l48LiP1bC2VA6DbaB95ShS5eKYzVweVMfNZNXKYsqjokNh5cqsn9qhqD9IuiAqU24/s640/DSCN1210.JPG" width="480" /></a></div><br />
<br />
This maybe the first time I use Harry Potter for inspiration, but it most definitely will not be the last.<br />
<br />
<span style="font-size: small;">Dossier for: </span><a href="http://www.amazon.com/Harry-Potter-Paperback-Box-Books/dp/0545162076/ref=sr_1_1?ie=UTF8&s=books&qid=1271524089&sr=8-1">Harry Potter and the ________ (I'm not picking a specific book)</a><br />
Author: J.K. Rowling<br />
Characters: Harry Potter, Hermoine Granger, Ron Weasley, Dumbledore, and Voldermort<br />
Setting: Britain, mainly Hogwarts and London<br />
<br />
<b></b><br />
<b>Butterbeer Cake</b><br />
<i>There is not a lot of sugar in this cake, but as mentioned before that is because the glaze is sweet. Also, this is not the time to use the crappy, light beer you have sitting in your fridge leftover from a party. If the only thing you drink is light beer, go to the store and buy a single bottle of full calorie beer. Light beer is made by reducing the carbohydrate content of the beer. In beer, the carbohydrate is maltose, a type of sugar, which is needed to sweeten the cake. </i><br />
<ul><li><b> </b>2 sticks unsalted butter</li>
<li> 2.5 cups all purpose flour</li>
<li> 1/2 cup sugar</li>
<li>1/2 tsp salt</li>
<li> 1.5 tsp baking soda</li>
<li>3 eggs</li>
<li>1.5 cups beer (preferably Fat Tire or another amber ale)</li>
<li>1 tsp vanilla extract</li>
</ul><div class="separator" style="clear: both; text-align: center;"></div>Preheat oven to 350 degrees. Grease and flour a bundt cake pan (or you can use cupcakes). In a small skillet, brown butter until dark and nutty smelling. (<i>If you don't know how to brown butter, <a href="http://simplyrecipes.com/recipes/how_to_brown_butter/">here are directions</a></i>). In a large bowl, whisk together the flour, sugar, salt, and baking soda. In a separate bowl, combine the beer, eggs, vanilla, and butter. Add the beer mixture to the flour and mix until thoroughly incorporated. Pour into the prepared bundt cake pan and bake for 35 minutes or until a toothpick comes out clean (check at 15 minutes for cupcakes). Allow the cake to cool then pour slightly, warm butterscotch sauce over the top of the cake. (I used all of the butterscotch)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNd7QhbVkAtctQamz0Sgj9Y-9oFaip98nMuOk29SRYoBBbklPYV1iej2Mr2NrSvCcHH0psWneQZq1CgIHTqbcYI7bsnkDPXGge_yt8hz2e2CDngp-5pK8WNYSY9QGKDHGOVvsHGAYNplA/s1600/DSCN1211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNd7QhbVkAtctQamz0Sgj9Y-9oFaip98nMuOk29SRYoBBbklPYV1iej2Mr2NrSvCcHH0psWneQZq1CgIHTqbcYI7bsnkDPXGge_yt8hz2e2CDngp-5pK8WNYSY9QGKDHGOVvsHGAYNplA/s640/DSCN1211.JPG" width="640" /></a></div><br />
<b>Butterscotch </b><br />
<i>Recipe from <a href="http://smittenkitchen.com/">smittenkitchen.com </a></i><br />
<ul><li>1/4 cup unsalted butter</li>
<li>1/2 cup packed dark brown sugar</li>
<li>1/2 cup heavy cream</li>
<li>1/4 tsp kosher salt</li>
<li>1 1/2 tsp vanilla extract</li>
</ul>Melt the butter in a medium sauce pan over moderate heat. Add the sugar, cream, and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes. Remove from heat and add vanilla. Taste the butterscotch and adjust the vanilla and salt to your liking. (I made mine a little on the saltier side and found it to be perfect with the cake.) Allow to cool until thickened but still pourable before putting on the cake. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDaZAkqgY4L1B7BHJ_yd__SpHO4qg5NO8Ur3Q0BP1hp1MhPxjSOOUFg5NMcAV2bCaaE1pu0zl1GuGyIHmZBrQIGiCDh_UO0gf6eX8SwIdm5F-7-6NweIQJBTZRkrfig-rfH8ZiMfAMGA/s1600/DSCN1298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDaZAkqgY4L1B7BHJ_yd__SpHO4qg5NO8Ur3Q0BP1hp1MhPxjSOOUFg5NMcAV2bCaaE1pu0zl1GuGyIHmZBrQIGiCDh_UO0gf6eX8SwIdm5F-7-6NweIQJBTZRkrfig-rfH8ZiMfAMGA/s640/DSCN1298.JPG" width="640" /></a></div><br />
<i>Oh and this- I'm pretty sure I'm supposed to tell you that I'm an Amazon Affiliate. Normally not my kind of thing but I'm cooking from a book every week, some of which (next week's!) are obscure so it made sense. </i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-43tO5OzL7e5MhhYn4GTyY1WkAI-h4Y7beHEFdVBsINpylYan0TbRi-tQcNN420RsojNkueU7wfI4Whaep1YHnlqn7GSqRLPhCMWZ9_tQbWk4oXdqdKM26Z4FhT7kcw-RAl6EUeAZ6oo/s1600/DSCN1315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-43tO5OzL7e5MhhYn4GTyY1WkAI-h4Y7beHEFdVBsINpylYan0TbRi-tQcNN420RsojNkueU7wfI4Whaep1YHnlqn7GSqRLPhCMWZ9_tQbWk4oXdqdKM26Z4FhT7kcw-RAl6EUeAZ6oo/s640/DSCN1315.JPG" width="640" /></a></div><br />
<br />
This also leads to an abundance of leftovers. The leg of lamb got turned into what I called Greek Tacos, but what to do with the ham? I had already eaten it with <a href="http://mountainofdishes.blogspot.com/2010/04/obvious-choice-green-eggs-and-ham.html">eggs</a>, as a sandwich, and I knew the bone was destined for soup.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ICZ8TUaeXqWC6rIs0kdqYcgLfDM26XsfJOTpyFRVJTZHAtmzySxBL8vuA7Ug1m-I7-eIwt9p4W6kUeB20g5OWHXqcah6SFQDunbAsriao0FM2XHOGniXtxwrvZE7jHRiP3Gv8f9Iib4/s1600/DSCN1328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ICZ8TUaeXqWC6rIs0kdqYcgLfDM26XsfJOTpyFRVJTZHAtmzySxBL8vuA7Ug1m-I7-eIwt9p4W6kUeB20g5OWHXqcah6SFQDunbAsriao0FM2XHOGniXtxwrvZE7jHRiP3Gv8f9Iib4/s640/DSCN1328.JPG" width="640" /></a></div> (<i>Anemic scones- what happens when you forget to brush the top with milk)</i><br />
<br />
Long story short, I made scones (at least that is what I am calling them). At the risk of sounding like a broken record, these are easy to make and a perfect choice for people who are nervous about their baking skills. They don't have to be rolled out and with some scrambled eggs would be a fantastic addition to a brunch buffet (although if you still had some hard boiled eggs leftover from Easter those work well too). They freeze well, and don't have to be rolled out. Anyways, sorry for yet another ham recipe (we're out now yay!) but after you try them I am sure you'll forgive me.<br />
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<br />
<b>Ham and Cheddar Scones</b><br />
<br />
<i>These need to be served warm. When I ate them the next day, they got split in half, toasted and smeared with butter and dijon mustard. </i><br />
<br />
<ul class="ingredientsList"><li class="ingredient">3 cups all-purpose flour</li>
<li class="ingredient">1 tablespoon baking powder</li>
<li class="ingredient">2 tsp dry mustard </li>
<li class="ingredient">1 tablespoon sugar</li>
<li class="ingredient">1 tsp pepper </li>
<li class="ingredient">2 teaspoons salt</li>
<li class="ingredient">6 green onions, chopped </li>
<li class="ingredient">8 oz extra-sharp Cheddar, grated</li>
<li class="ingredient">6 oz ham, cubed</li>
<li class="ingredient">2 cups buttermilk</li>
<li class="ingredient">milk for brushing the top (optional. I forgot so mine are a little anemic) </li>
</ul><div id="TixyyLink" style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Preheat oven to 425 degrees and line cookie sheet with parchment paper. In a large bowl whisk to combine flour, baking powder, mustard, sugar, pepper, and salt. Add the green onions, cheese, and ham and toss with flour until evenly coated. With a fork, stir in the buttermilk until just incorporated. Spoon 4 oz of dough onto the prepared cookie sheet placing the balls 1 inch apart. Bake for 20-25 minutes or until golden brown (unlike mine which are very much blonde). </div><i></i><div class="blogger-post-footer"><script type="text/javascript">
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<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>That's when I decided I am going to post a recipe once a week (most likely on Friday) that has been inspired by a children's book. It might not be a picture book, but it will be a book found in the children's section (why? because I love kid's lit). Its fun and whimsical and full of good messages. How can I not want to reread it? And while I don't have any kids myself (gah I'm only 22), reading a book and cooking something based on it is something I used to do all the time when I babysat. It was always a big hit. I would love to promise that all of the food will be kid friendly, but at least one of the books I have in mind might not work that way (actually, I know it won't work that way... think of it as an opportunity to get them to try new foods).<br />
<br />
Without further ado, this week's book.<br />
<br />
<span style="font-size: large;"><b>Dossier: </b></span><br />
<b>Book: <a href="http://www.amazon.com/Green-Eggs-Myself-Beginner-Books/dp/0394800168/ref=sr_1_1?ie=UTF8&s=books&qid=1270861952&sr=8-1">Green Eggs and Ham</a></b><br />
<h2><img alt="Or in a box, or with a fox, on a boat, or with a goat!" class="alignnone size-full wp-image-1145" height="200" src="http://in10words.files.wordpress.com/2009/06/green-eggs-and-ham.jpg?w=440&h=600" title="Or in a box,
or with a fox, on a boat, or with a goat!" width="146" /></h2><b>Author: </b>Theodor Suess Geisel<br />
<b>Characters: </b>Sam-I-Am and the person (thing?) who will not eat the Green Eggs and Ham (never named)<br />
<b> Setting:</b> Here, there, anywhere<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjco0f0hDMxZXrMeepvNzrVdHJ2EZ3AImz9fVJrmszgeCcibGyZJJ1n6xfdeGhDQTmK_YDBaD5YEbv9pzC2jmrvAKVzpWTIQhp5gzbDpi-6D_7d4vSB07mRwtsGOy6w2u36eKc087fY3qs/s1600/DSCN1143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjco0f0hDMxZXrMeepvNzrVdHJ2EZ3AImz9fVJrmszgeCcibGyZJJ1n6xfdeGhDQTmK_YDBaD5YEbv9pzC2jmrvAKVzpWTIQhp5gzbDpi-6D_7d4vSB07mRwtsGOy6w2u36eKc087fY3qs/s400/DSCN1143.JPG" width="400" /></a></div><br />
<b><br />
</b><br />
<b>Recipe: Green Eggs and Ham </b><br />
<b> </b><i> Serves 2</i><br />
<i>Prepared pesto can be used in place of the homemade pesto. This can very easily be multiplied to serve more people. Cooking the eggs over low heat may seem unusual but I love slowly cooked scrambled eggs. If you are serving it to kids and truly want green eggs, add a few drops of food coloring to the eggs. My mom did it when I was younger and it was the coolest thing ever (at the time). I was out of food coloring and feeding adults so I left it out. </i><br />
<br />
<b>Ingredients:</b><br />
<ul><li>1 cup basil leaves </li>
<li>2 tablespoons parmesan cheese</li>
<li> 1 clove garlic</li>
<li>about 1/4 cup olive oil</li>
<li>1/8 cup toasted pinenuts</li>
<li>1 tablespoon butter </li>
<li>4 eggs</li>
<li>1 tablespoon milk</li>
<li>4 oz ham, diced</li>
</ul><b>Directions:</b><br />
<b> </b>In the work bowl of a food processor, combine basil, cheese, olive oil, garlic, and pinenuts. Blend until pesto forms. Taste and adjust seasoning/consistency as necessary. <br />
<br />
Melt the butter in a nonstick skillet over low heat. Meanwhile, whisk eggs, ham, milk and 1 tablespoon pesto together. Pour into the pan and scramble until soft.<br />
<br />
<b>To serve</b><br />
Place scrambled eggs on a plate and top with 1 tablespoon (or more) of the pesto.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoiwNto6dODHZaHDbprmO9Sgc3KzniKrQEzK0jZMBazc68qG6eazhNjdNFTVN6VsKKiXTqHk0KQ7n5IrOPQ9sSI341cnisjnHe24JWp5evc2t391poCL1K9DkjBb_m5XYdTqKeY3aMpQ/s1600/DSCN1154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoiwNto6dODHZaHDbprmO9Sgc3KzniKrQEzK0jZMBazc68qG6eazhNjdNFTVN6VsKKiXTqHk0KQ7n5IrOPQ9sSI341cnisjnHe24JWp5evc2t391poCL1K9DkjBb_m5XYdTqKeY3aMpQ/s640/DSCN1154.JPG" width="480" /></a></div><div class="blogger-post-footer"><script type="text/javascript">
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<i> </i><i>Time of day: Late afternoon, roughly 4:45 </i><br />
<i><br />
</i><br />
<i>Me: "</i>I think meatloaf for dinner sounds good."<br />
<br />
<i>Me: </i>"No, I don't want mashed potatoes (the only starch that can be served with meatloaf)"<br />
<br />
<i>Me: </i>"I could make hamburgers."<br />
<br />
<i>Me: </i>"No we're out of buns. And pickles. And tomatoes. And its raining."<br />
<br />
<i>Me: </i>"I could make um...."<br />
<br />
By this point I had defrosted almost 2 pounds of ground beef, no idea what I was going to do with it, and dinner was rapidly approaching. (And yes, I talk to myself. What? It's perfectly normal) I had to make something. So I Epicurioused (same concept as "googled") ground beef.<br />
<br />
<i>Me: </i>"Nooooo... yes!" (victory dance ensues)<br />
<br />
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Success. Houston, we have dinner. It was quick, easy, and we had everything on hand. Exactly what I needed in the middle of the week. I have no idea how authentic they are, (I'm not an expert <a href="http://dinnersanddreams.blogspot.com/">like someone I could mention</a>) but they tasted really good. And we had leftovers which are now sitting in the freezer. <br />
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<br />
<a href="http://www.epicurious.com/recipes/food/views/Moroccan-Beef-Meatball-Tagine-356751">Moroccan Beef Meatball Tagine</a><br />
Adapted from From Bon Apetit Magazine <br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<i>If you have preserved lemons, now would be the time to use them. I served this with couscous and it was a hit. If you are short on time, the original recipe might be slightly faster as it does not call for browning the meatballs and has the oven at a higher temperature. </i><br />
<i><br />
</i><br />
For meatballs:<br />
<br />
<ul class="ingredientsList"><li class="ingredient">1 1/2 pounds ground beef (20% fat)</li>
<li class="ingredient">1/3 cup coarsely grated onion</li>
<li class="ingredient">1/3 cup panko (Japanese breadcrumbs)*</li>
<li class="ingredient">1/4 cup chopped fresh cilantro</li>
<li class="ingredient">1 large egg, beaten to blend</li>
<li class="ingredient">2 garlic cloves, minced</li>
<li class="ingredient">1 teaspoon turmeric</li>
<li class="ingredient">3/4 teaspoon cayenne pepper</li>
<li class="ingredient">1/2 teaspoon ground cinnamon</li>
<li class="ingredient">1/2 teaspoon ground nutmeg</li>
<li class="ingredient">1/2 teaspoon freshly ground black pepper</li>
<li class="ingredient">1/2 teaspoon coarse kosher salt</li>
<li class="ingredient">1/4 teaspoon freshly grated ginger</li>
<li class="ingredient">1-2 tablespoons olive oil </li>
</ul><br />
<b>Stew:</b> <br />
<ul class="ingredientsList"><li class="ingredient">3 1/2 cups chopped onions</li>
<li class="ingredient">4 garlic cloves, minced</li>
<li class="ingredient">2 cinnamon sticks</li>
<li class="ingredient">1 teaspoon turmeric</li>
<li class="ingredient">1/8 teaspoon saffron threads, crumbled</li>
<li class="ingredient">2 cups chicken broth</li>
<li class="ingredient">1 14.5-ounce can diced or crushed tomatoes in juice</li>
<li class="ingredient">1/2 cup golden raisins</li>
<li class="ingredient">2 cups carrots (I used baby carrots cut in half)</li>
<li class="ingredient">1/4 cup chopped fresh cilantro, plus additional for garnish</li>
<li class="ingredient">1 5-ounce package baby spinach leaves</li>
<li class="ingredient">Lemon wedges (for garnish)</li>
</ul><div id="TixyyLink" style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<div class="instructions"><b> To make: </b><br />
Preheat oven to 300 degrees. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on cookie sheet lined with plastic wrap. Preheat dutch oven or other heavy bottom, oven safe pan over medium high heat. Add olive oil. Brown meatballs. When meatballs are browned, reduce heat to medium and cook onions and carrots for about 10 minutes. Deglaze using the stock. Add garlic, cinnamon, turmeric and saffron. Stir for two minutes. Add tomatoes and carefully add meatballs, pressing gently to submerge. Sprinkle 1/4 cup cilantro over the top. Cover, and place in oven. Bake for about 1 hour, or until meatballs are cooked through. Add spinach (I used enough to fill the remaining space in the pan) cover, and bake for another 10-15 minutes or until the spinach has wilted. </div><div class="instructions"><br />
</div><br />
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<br />
Actually, that isn't entirely true. See, the<a href="http://primecutcafe.com/"> restaurant I work at</a> has an amazing Sirloin Steak Salad. Its steak with warm potato salad, spinach, and crispy onions. And I've become addicted to the aforementioned potato salad. I beg the cooks to sneak me bites of it. I'm usually not successful. Last Friday, there was nothing I wanted more than the potato salad. I was willing to buy it even... but it has bacon, and given it <strike>is</strike> was still Lent, I was thwarted. Until I came home and made some myself.<br />
<br />
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<a name='more'></a><br />
<br />
Its easy! Its delicious! It's almost kind of healthy! Its perfect for the middle of winter because it is served warm! But it tastes great cold! Step right up and see the amazing potato salad!<br />
<br />
I would have posted this sooner, but when I went back to remember what all I put in it, it was gone. My Aunt and her friend ate it all in about 30 seconds. According to my mom they were "jonesing for it". And I had mid-terms last week and they decided that I needed my ass handed to me on a silver platter. <br />
<b><br />
</b><br />
<b>Warm Potato Salad</b><br />
<br />
I used tri-color potatoes but any waxy potato will work. If you eat meat, bacon can be used in place of the mushrooms. No matter what you use though, it is delicious topped with fried onions (like the ones in the can that go on top of green bean casserole). Final note: I think when it comes to potato salad everyone likes theirs different. This is a rough estimate of the amounts I used. Nothing in this is set in stone because I estimated everything. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>1 pound waxy potatoes cut into bite size pieces<br />
8 oz green beans (I used haricot vert)<br />
4 hard boiled eggs sliced<br />
2 ribs celery sliced<br />
1/2 sweet or red onion, diced<br />
8 oz mushrooms sliced or 4 oz bacon <br />
1/3 cup mayo<br />
1 heaping tbsp Dijon mustard<br />
1-2 tbsp pickle juice (I used dill)<br />
salt and pepper<br />
olive oil <br />
<br />
In a skillet over medium high heat brown mushrooms in enough olive oil to coat the bottom of the pan (or cook your bacon). Meanwhile, place potatoes and heavy pinch of salt in a sauce pan. Cover with cold water and bring to a boil. Cook until a fork goes into the potato with a little bit of resistance (1-2 minutes before the potato is actually done). Add the green beans to the boiling water and cook for 1-2 minutes, until both the green beans and potatoes are done. Drain, and transfer to a large bowl. Add the mushrooms and all remaining ingredients and toss to combine. Taste and adjust to suit your personal preference. Serve hot.<div class="blogger-post-footer"><script type="text/javascript">
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</div><div class="separator" style="clear: both; text-align: left;">Success! I have wanted this danish for almost four years. It was my favorite breakfast (along with the ham and cheese croissant) when I was in culinary school. Technically, I was supposed to eat breakfast in one of the school's kitchens, but I was never hungry at 6:30 (aka 30 minutes before my butt was supposed to be sitting in Food Safety). So in between class, my roommate and I would run to the <a href="http://www.ciachef.edu/restaurants/apbc/breakfast.asp">Apple Pie Bakery</a> and grab a danish and an Italian soda for consumption during Gastronomy. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-koppKhjz24q-z3L8ZlKh6GF4rOBP41xmBX7cYCR0TAfECAnDhBjNguJHx_CMmefqsdb2mw0lhtrwQg9OWLG28ai-YY1FTkooO1FNVABSvrB0dCDks_sWL1oNCfiXd_LBuffMnGbO74/s1600/DSCN1093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-koppKhjz24q-z3L8ZlKh6GF4rOBP41xmBX7cYCR0TAfECAnDhBjNguJHx_CMmefqsdb2mw0lhtrwQg9OWLG28ai-YY1FTkooO1FNVABSvrB0dCDks_sWL1oNCfiXd_LBuffMnGbO74/s400/DSCN1093.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In the years since I left, I have often thought of this danish. I mentally planned many trips to New York just for the danish. And last summer when I was in NYC I was ready to hop on a train to get it when I discovered the school was closed for the month.</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
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After that, they vanished from my mind for a few months until, <a href="http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/">Deb became smitten with Monkey Bread</a>. Yet, I still did nothing about it. Then, <a href="http://www.whiteonricecouple.com/recipes/fruit-recipes-2/berry-puff-pastry/">Todd made Diane breakfast</a>. It was the final straw. So help me and my kitchen, I was making monkey danishes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3faoed5OPfPRHCyYgndAMthfgtzs4x2I6eH2O5nygpUK0H2XG7r0w-ydu5iWJ6ZCNk7ENVcvbAU0knn1DVQSEGEk8zA34stOT_WPmuFKodjGicwlFceJ87tBNyPH9Bwd7OMR2tSSN84/s1600/DSCN1110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3faoed5OPfPRHCyYgndAMthfgtzs4x2I6eH2O5nygpUK0H2XG7r0w-ydu5iWJ6ZCNk7ENVcvbAU0knn1DVQSEGEk8zA34stOT_WPmuFKodjGicwlFceJ87tBNyPH9Bwd7OMR2tSSN84/s400/DSCN1110.JPG" width="400" /></a></div><br />
<br />
These things are highly addictive. Cinnamon cream cheese filling, cinnamon streusel, and puff pastry? How could they be bad? Plus, they pull apart easily which means they can be eaten without ending up with everywhere.<br />
<br />
<b>Monkey Danish </b><br />
<i>I would<b> </b>imagine that you could add a variety of things to the danish. Because my mom has a well documented love affair with all things apple cinnamon flavored,<b> </b>I made some that were a layer of cream cheese then apple slices, then more cream cheese, then struesel. Based on her comment, it was tasty. I think it would also work with blueberries. The amount of made struesel</i><b> </b><i>is probably more than you need for the danishes, but it freezes or if you are making blueberry pancakes, sprinkle some on at the same time as the blueberries. </i><br />
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<i>Makes 12-13 danishes</i><b> </b><br />
<ul><li>1 box puff pastry, defrosted </li>
</ul>Cream Cheese Filling<br />
<ul><li>6 oz cream cheese, room temperature</li>
<li>1/4 cup sugar</li>
<li>2 tbsp sour cream</li>
<li>1 egg</li>
<li>1/2 tsp vanilla</li>
<li>1 tsp cinnamon</li>
<li>1 tbsp flour </li>
<li>1/4 tsp salt</li>
</ul>In a stand mixer, beat cream cheese, sugar, and sour cream until light and fluffy. Add egg, vanilla, cinnamon, flour, and salt mixing just enough to combine.<br />
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Cinnamon Streusel <br />
<ul><li>1/2 stick butter, softened</li>
<li>1/2 cup flour</li>
<li>3 tbsp cinnamon</li>
<li>1tsp salt</li>
</ul>Combine butter, flour, cinnamon, and salt in a food processor, and pulse until pea sized crumbs form. (Can also be done by hand with a pastry blender)<br />
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Assembly:<br />
<div class="separator" style="clear: both; text-align: center;"></div>Preheat oven to 400 degrees. Roll out 1 sheet of puff pastry to an 11"x11" square on a lightly floured surface. Cut the dough into 1 inch circles until all of the dough has been used. I used a shot glass.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CermbuBY1C4E9luLDp28vwqCG-kw6qXMVsVVMIfG0qIGDIgu_mst0qnzWlYqjtLCzi4NA0IpkJiBni789BvVESVROMyPXXz4JhYwGse1Cw49yJIV59cYrXHMfNQQWjyLWoV_IeC1JoE/s1600/DSCN1099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CermbuBY1C4E9luLDp28vwqCG-kw6qXMVsVVMIfG0qIGDIgu_mst0qnzWlYqjtLCzi4NA0IpkJiBni789BvVESVROMyPXXz4JhYwGse1Cw49yJIV59cYrXHMfNQQWjyLWoV_IeC1JoE/s320/DSCN1099.JPG" /></a></div><br />
Brush off excess flour. Repeat on 2nd piece of puff pastry. On a cookie sheet, take 3 of the rounds and lightly press together to form a triangular shape. Like so:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZXgcQgOZcoMVmst-89-y-xN-3Deu01JMVoEY06B4iUI_ACLIi6dYUTVyhtM_WY_zC10D_Su7byPenuHFWqDi4dypILf_ULvkMV6Qkc8Ud4aIbfLoHwsBodWzF5a2N5lHflrBziafHtc/s1600/DSCN1113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZXgcQgOZcoMVmst-89-y-xN-3Deu01JMVoEY06B4iUI_ACLIi6dYUTVyhtM_WY_zC10D_Su7byPenuHFWqDi4dypILf_ULvkMV6Qkc8Ud4aIbfLoHwsBodWzF5a2N5lHflrBziafHtc/s400/DSCN1113.JPG" width="300" /></a></div><br />
This forms the bottom of the danish.<br />
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Using 8 pieces of dough, create a circle around the triangle, but do not firmly press the outside pieces together. The circle should slightly overlap the triangle. This forms a "well" where the cream cheese filling with go.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJoa4eTINww2lx7Ie6ShyphenhyphenEr2yeSsZvnXXqC3i6rFcsOw-5-9VZhZqMzjJpcfoIL3Q4DgTTtPK1XBC18e3PY4D5YXvBxyk_I4IcPjdsfHg0IUnUYgKT2u3BYQKMbUaJ_FTzKgFDiELp7o/s1600/DSCN1116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJoa4eTINww2lx7Ie6ShyphenhyphenEr2yeSsZvnXXqC3i6rFcsOw-5-9VZhZqMzjJpcfoIL3Q4DgTTtPK1XBC18e3PY4D5YXvBxyk_I4IcPjdsfHg0IUnUYgKT2u3BYQKMbUaJ_FTzKgFDiELp7o/s400/DSCN1116.JPG" width="300" /></a></div><br />
Place 1 tbsp of the cream cheese filling in the middle of the circle. Top with 1.5 tsp of the struesel. Bake for 12-14 minutes or until golden brown. Cool on rack. Glaze with powdered sugar and water mix if desired.<div class="blogger-post-footer"><script type="text/javascript">
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTXN_xfXPMsGq4V1n5wRopu5uIFq2NrWMw9aAThp1ZF6L-XK7bH3oXMxcocQheVohfQ2eVqmM-JqjhPFFtqESjGwLjjdm0-ffMGa-cx-Uw-Ugqn-l2hL755aeRYmdHagQci9lNF1O8-U/s1600/DSCN1040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTXN_xfXPMsGq4V1n5wRopu5uIFq2NrWMw9aAThp1ZF6L-XK7bH3oXMxcocQheVohfQ2eVqmM-JqjhPFFtqESjGwLjjdm0-ffMGa-cx-Uw-Ugqn-l2hL755aeRYmdHagQci9lNF1O8-U/s400/DSCN1040.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><br />
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<div class="separator" style="clear: both; text-align: left;">Yay greens! Healthy! Vegetarian! Sounds good right? (please say yes, or just smile and nod). But do you see the problem? Do you? Well, maybe a closer shot will help. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7pFnLE2OsoffPa76MQ_LtRQSfDCqv_oUyjdcsgJjYvv5fYyElv2Kg6AYhfqwOKd6DmpM9JW29HY-17AaeUljBdtB_1WcuiMN5L5tCFAwea6g5sK_VFJmEi03eEMsExYyKetKUSMGMPY/s1600/DSCN1049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7pFnLE2OsoffPa76MQ_LtRQSfDCqv_oUyjdcsgJjYvv5fYyElv2Kg6AYhfqwOKd6DmpM9JW29HY-17AaeUljBdtB_1WcuiMN5L5tCFAwea6g5sK_VFJmEi03eEMsExYyKetKUSMGMPY/s640/DSCN1049.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> There was a SNAIL LIVING IN MY KALE. This is not brand new kale. This is rather old kale which means this snail has had a chance to slime (and other snail functions) all over all of the kale. I love escargot, but this was not in my recipe plan. It got thrown away and we went out to dinner where I had a lovely, snail free bowl of Spaghetti Bolognese with fresh pasta. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">That brings the tally for the week to 4.</div><div class="blogger-post-footer"><script type="text/javascript">
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In the last week I have made at least 3 things that in one way or another didn't work. Only 1 got photographed though so we will discuss that one first.<br />
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There is the old adage that "what grows together goes together". I seem to recall reading about a salad (that I can't find anywhere so it would seem I was wrong)of pea shoots, peas, and asparagus all tossed with a buttermilk dressing. Sounded tasty. Unfortunately, it tasted like grass with a really tasty dressing. I did not realize how much I dislike raw asparagus until I ate that salad. It was a stunning salad to look at, not so much on that palate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqXZHH-IMBxFDFoGVrt3V2Z-63NpEGPc71V3Dx6obm0XCkbDwqimxweo7WydXPyK9AjKY3wbO7VRC2WfGfoGkxWiqCCfTqi5cn0BzodFTHQ6YZLZwLaZzeLfU8iK_-YeS4Y6MojY6dIto/s1600-h/DSCN0907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqXZHH-IMBxFDFoGVrt3V2Z-63NpEGPc71V3Dx6obm0XCkbDwqimxweo7WydXPyK9AjKY3wbO7VRC2WfGfoGkxWiqCCfTqi5cn0BzodFTHQ6YZLZwLaZzeLfU8iK_-YeS4Y6MojY6dIto/s640/DSCN0907.JPG" width="640" /></a></div><br />
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In that same meal, I decided to make a <a href="http://www.epicurious.com/recipes/food/views/Grilled-Citrus-Chicken-Under-a-Brick-242115">citrus grilled chicken cooked under a brick</a>. I should have told my dad to oil the grill (what with all the sugar from the citrus in the marinade) but I plum forgot. The chicken lost all of its skin. It stuck. I don't know if its my fault or my dad's (if he won't let me use the grill then I think it's his fault) but either way, it was a fail.<br />
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Then last night, I decided I wanted to make clam pizza. I have never had clam pizza or even been in a restaurant that served it. (I really wanted linguine and clams but that is my dad's specialty that I will not be attempting soon.) So i figured a clam pizza was the same principle but clams on bread. I made pizza dough, I made the wickedly tasty clam topping, and sauce. I didn't however use enough cornmeal on the pizza peel to keep the dough from sticking. I stretched the dough as thin as I could get it, then when I went to put it on the grill, it stuck. Eventually, I got it off, but it looked more like a cell towards the end of mitosis than a pizza. I will make it again, but the execution will be better. (Hopefully)<div class="blogger-post-footer"><script type="text/javascript">
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<div class="MsoNormal">I have problem. Whenever anyone asks me what my favorite (well, one of my favorite) foods is I'm kind of embarrassed to answer. I have a reputation as a food snob (I am not though) though so perhaps if more people knew one of my top 5 favorite foods was corned beef, the reputation would diminish... slightly. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJ_-WgqdKYdjhRe4cF6SHbtKeZX1NY2Zzrr9L8ChfGTalXSVWeOTZ2YDvpjGn2pUwIHAuecLacFIaAgqzcw3rLkCj5QuwEq5ox-lOY-0JTU2b_9Bmy79lVs0bVycU333YYQYJiuLcPuQ/s1600-h/DSCN0988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJ_-WgqdKYdjhRe4cF6SHbtKeZX1NY2Zzrr9L8ChfGTalXSVWeOTZ2YDvpjGn2pUwIHAuecLacFIaAgqzcw3rLkCj5QuwEq5ox-lOY-0JTU2b_9Bmy79lVs0bVycU333YYQYJiuLcPuQ/s400/DSCN0988.JPG" width="305" /></a></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;">(Look at that! I bought a 6 pack for a recipe that requires 1 bottle. Not to worry, the other 5 found a good home)</span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">I will eat corned beef no matter how it is cooked, and while <a href="http://mountainofdishes.blogspot.com/2010/03/indian-spiced-okra.html">some foods get haikus</a>, corned beef deserves a full Shakespearean sonnet (Note: it deserves it, I don't have time to write it). Anyways, this is one of my favorite ways to cook a corned beef. Much like salt cuts down on the taste of bitter, I believe that bitter can cut down the saltiness of corned beef. Not that I would ever say that saltiness is a bad thing. Its too late to make this for St. Patrick's day, but seeing as corned beef should be on sale now, I say make it anyways. Because corned beef deserves to be made more than once a year. Or you ate all your corned beef at dinner and now you have no leftovers for sandwiches or hash. (Sob!) Oh, and you'll notice the recipe doesn't call for any vegetables. That's because they should be cooked separately from the beef and ideally, on their own. Three hours of cooking time is entirely too long for vegetables.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b>Guinness Corned Beef</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"> <o:p></o:p> 1 bottle Guinness (12 oz) </div><div class="MsoNormal"> <o:p></o:p> 1 cup brown sugar</div><div class="MsoNormal"> 1 corned beef with spice packet </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 300 degrees. Mix the seasoning packet with the brown sugar and rub all over the corned beef. (The bulk of the sugar should end up on the top). Slowly pour the Guinness over the corned beef, just enough to moisten the sugar, pour the rest into the pan. Cover with foil and bake for 3 hours. When the baking is done turn the broiler on. Spoon juice from the pan over the beef and allow to caramelize, repeat 3-4 times being careful not to burn. Remove from heat, allow to rest for 5 minutes and slice.</div><div class="MsoNormal"><br />
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<div style="text-align: center;">Some call you slimy </div><div style="text-align: center;">But I'll eat you in gumbo </div><div style="text-align: center;">and hell, deep fried too</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">So, as it happens, I love okra. It might have something to do with my <a href="http://mountainofdishes.blogspot.com/2010/01/gumbo.html">southern-ness</a> (is that a word? it is now). I've had okra deep fried, in gumbo, in a British curry (completely different than Indian curry), and in Indian food (someday I will try them pickled). I love them all. I can't pick a favorite. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ok, I can actually pick a favorite. I love Indian style okra. There is a restaurant near my house, <a href="http://www.clayovenirvine.com/">The Clay Oven</a>, that makes some highly addictive Indian food. While I've never had anything bad there, my standout dish has always been the okra. I guess because I thought it was hard to make. Or because its one of those vegetables we just didn't make at home. Well the times have changed because twice in the last 2 weeks I have made okra. </div><div style="text-align: left;"><br />
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Both were Indian in flavor, but I'm only going to give you the recipe that I came up with. You can find the other <a href="http://www.epicurious.com/recipes/food/views/Chicken-Curry-237212">recipe right here</a> (I added some cubed butternut squash that was looking lonely in my fridge). Anyways, the sort of stir fried Indian okra is delicious. Except I didn't cook it as long as I should have. The okra should be cooked till it is brown. This can take awhile and I got impatient to eat. That's why mine is green (but still tasty!). Tomorrow when I decide to eat the leftovers for lunch, I am going to pick out the okra and throw it back in the skillet on low until its nice and brown and crispy. Eat it green or brown but know this: its better browned (I think that should be the name of the Jersey Shore tanning place. Except the cast is orange so never mind). Anyways, give it the time it takes.<br />
<br />
After I took the pictures, I decided to add some lentils to the mix to add some protein. I would estimate this to be roughly 300 calories a serving. So its an excellent choice for those of us trying to slim down before summer which apparently starts this week in Southern CA. (Not that I'm complaining)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Indian Spiced Okra</b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i>To increase the nutritional value I added about 1<span style="font-size: x-small;">1/2 <span style="font-size: small;">cups of cooked black lentils right 2 minutes before I got really impatient and decided the okra was close enough to done. If you decide to do this, double the amount of spices. </span></span></i></div><div style="text-align: left;"><span style="font-size: small;">1/2 pound okra, sliced into rounds</span></div><div style="text-align: left;"><span style="font-size: small;">1 cup chopped onion</span></div><div style="text-align: left;"><span style="font-size: small;">2 sliced jalapenos</span></div><div style="text-align: left;"><span style="font-size: small;">2 tbsp chopped garlic</span></div><div style="text-align: left;"><span style="font-size: small;">1 tbsp ground ginger</span></div><div style="text-align: left;"><span style="font-size: small;">1 tsp mustard seeds (I used brown, black are more traditional)</span></div><div style="text-align: left;"><span style="font-size: small;">1 tsp cumin</span></div><div style="text-align: left;"><span style="font-size: small;">1/2 tsp tumeric</span></div><div style="text-align: left;"><span style="font-size: small;">1/2 tsp ground coriander </span></div><div style="text-align: left;"><span style="font-size: small;">1/4 tsp Garam Masala or a pinch of both cinnamon and clove (I used the latter) </span><i><span style="font-size: x-small;"><span style="font-size: small;"> </span></span></i></div><div style="text-align: left;">Salt and Pepper</div><div style="text-align: left;">2 tbsp Vegetable or Peanut Oil</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a skillet over medium low heat, toast all the spices. Set aside. In a skillet over medium high heat add oil, onion, ginger, and jalapenos (please turn on your exhaust or open every window you have). After a minute reduce heat to medium low and add the okra and the garlic. Cook, stirring occasionally, until the okra is fully cooked (this happens while the okra is still green) or until well browned (tastes even better). Add spices (and lentils if you are using them) back into the pan and cook for another minute. Viola! You are done. </div><div class="blogger-post-footer"><script type="text/javascript">
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<br />
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I like to show off with my food. For the Oscars this year I spent a whole day going to 4 different grocery stores and the better part of 4 days cooking. The Oscar menu this year included: short ribs on crispy polenta bites, baba ghanouj, crack dip, Zov's Calamari, caramelized pork belly lettuce wraps, mushroom strudel, cheese straws, potato pancakes with smoked salmon, and last put certainly not least...potted chicken rilletes (ps: there will be more on the calamari and strudel soon). With the amount of time I spent doing the savory food I have to admit that I made none of the desserts. Thank goodness my wonderful cousin loves to bake provided some amazing ones.<br />
<br />
Back to the chicken rilletes. The rillet <a href="http://en.wikipedia.org/wiki/Rillettes">definition</a> makes it sound like a cross between a confit and a pate. Which makes me think that maybe, just maybe this is <span style="font-size: xx-small;">almost kind of <span style="font-size: small;">healthier.</span></span> This recipe for chicken rillets was ridiculously good and best of all can be made up to 5 days in advance. The basic steps to make it are easy enough, but doing them all correctly can take awhile. When it came to the 1 1/2 cups of shallots I got lazy and used the food processor... a short cut I highly recommend. I also used dried thyme because its what we had. It was served on baguettes (I had to go to the store midway through the party for more bread cause we were plowing through it) and was best at room temperature (and straight out of the pan when I was making it). With a salad it would be a delicious light dinner, but it works marvelously on an appetizer buffet.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKOHyFzZPRQKDfeCONPAtHe-PF8qSVOUrBuw_87MTSvess6b-pOZiBcDDIFVJp_OO9G_fYcrC1PB6kpd0CLNFEgV_IVuSM8cgD46CRJYfC4yPmaBGaFrYknORsK_Eah3pNzNn-mJL8cg/s1600-h/DSCN0829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKOHyFzZPRQKDfeCONPAtHe-PF8qSVOUrBuw_87MTSvess6b-pOZiBcDDIFVJp_OO9G_fYcrC1PB6kpd0CLNFEgV_IVuSM8cgD46CRJYfC4yPmaBGaFrYknORsK_Eah3pNzNn-mJL8cg/s400/DSCN0829.JPG" width="300" /></a></div><br />
<br />
Potted Chicken Rillets<br />
<i>Adapted from Bon Appetit</i><br />
<br />
<b>Marinade the Chicken</b><br />
<br />
4 tablespoons extra-virgin olive oil, divided<br />
1 tablespoon dried thyme <br />
4 bay leaves (preferably fresh); 2 finely chopped<br />
2 2.5-3 pound whole chicken<br />
Salt and Pepper<br />
<br />
Combine all of the above ingredients. Cover and chill over night.<br />
<br />
1 cup chopped carrot<br />
1 cup chopped celery<br />
1 cup chopped onion<br />
6 garlic cloves, minced<br />
1 cup dry white wine<br />
6 cups (or more) low-salt chicken broth<br />
<br />
Preheat oven to 350 degrees. In a heavy, oven safe pan brown chicken on all sides and remove. Add carrots, celery, onion and garlic and cook until softened. Add white wine and cook until almost all the wine has evaporated. Return the chicken to the pan, add stock until it comes halfway up the chicken. Cover and bake for 1 hour or until fully cooked. Remove chicken from stock, allow to cool until able to handle. Remove skin and bones from chicken and shred into bite-size pieces. Reduce the chicken stock until only 2<span style="font-size: x-small;">1/2</span> <span style="font-size: small;">cups remain.</span> (Can be done 1 day in advance)<br />
<br />
<b>Chicken rillettes:</b><br />
<br />
1 cup (2 sticks) butter, divided<br />
1 1/2 (7 to 8 oz) cups finely chopped shallots (in the food processor so I feel better about my laziness)<br />
3 tablespoons chopped fresh tarragon<br />
1 tablespoon chopped fresh thyme<br />
Shredded braised chicken (from recipe above)<br />
2 tablespoons chopped fresh Italian parsley<br />
2 tablespoons chopped fresh chives<br />
<br />
Melt 1/4 cup butter in heavy large skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Add remaining 3/4 cup butter to skillet and allow to melt. Stir in tarragon and thyme, then shredded chicken and reserved 2 1/2 cups braising liquid. Simmer until chicken is very moist and tender and liquid is slightly reduced but some liquid still remains, about 5 minutes. Season mixture to taste with salt and pepper. Cool slightly. Mix in parsley and chives. Pack chicken rillettes into large glass jar or divide among smaller jars. Chill uncovered until cold, then seal jar and keep chilled. <br />
DO AHEAD: <i> Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.</i> <br />
Serve rillettes with crusty bread and pickles. <br />
<div id="TixyyLink" style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><ul id="ingredientsList"></ul><div class="blogger-post-footer"><script type="text/javascript">
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<br />
Oh Atlanta, you are the city that brings Gone With the Wind to life. You are where all the best parts take place. I'll admit it you captured my imagination. I knew you had grown up, but I hoped you had still retained some of your southern charm. Too bad you didn't.<br />
<br />
I was so excited to go to Atlanta. Then I got there. It was dirty. And humid. And hot. I thought it lacked any kind of Southern charm. I returned home dejected. I cried for days. Weeks even. Sure, I still have high hopes for Savannah, Charlotte, and Charleston but are featured in GWTW. There is another city that is mentioned though.<br />
<br />
New Orleans. Scarlett and Rhett go on their honeymoon. A vibrant city with a strong cultural identity that is seen in its food, music, and architecture. A city I have also been to. I went post Katrina and was astonished by the passion with which the Creoles speak of their city. I'll admit I went with low expectations. It was the city in the midst of a revival and I was very pleasantly surprised by everything I encountered.<br />
<br />
<br />
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Someday I will go back, but until I do, homemade gumbo will more than suffice. While a certain part (cough cough the dark roux) requires near constant attention, once that is done the gumbo is more than happy to just sit on the stove and take care of itself. This is not the stuff usually found in restaurants though. It is thicker and definitely spicier. My dad calls it the best gumbo he's ever eaten. While I'm not close to southern or Creole by birth this is a nod to my imaginary heritage. <br />
<br />
<span style="font-weight: bold;">Gumbo<br />
</span> <span style="font-style: italic;">I usually use chicken andouille sausage because it is all I can find. If you use pork, brown it in a separate pan and drain the fat before adding it to the gumbo. If you're shrimp aren't pre-peeled and you are using chicken stock, combine the chicken stock and peels in a small sauce pan and heat on medium while the roux is being made to up the shrimp flavor of the dish. </span><br />
<br />
<span style="font-weight: bold;"><span style="font-style: italic;">Ingredients</span><span style="font-weight: bold;"><br />
<br />
</span></span>1<span style="font-weight: bold;"><span style="font-weight: bold;"> <span style="font-weight: bold;"></span></span></span>cup flour<br />
1 cup vegetable oil<br />
1 cup diced celery<br />
2 green bell peppers diced<br />
2 cups onion diced<br />
8-10 cups chicken or shrimp stock<br />
1 teaspoon dried thyme<br />
2 bay leaves<br />
1/4 to 1/2 teaspoon cayenne pepper<br />
1/2 teaspoon<span style="font-weight: bold;"><span style="font-weight: bold;"> <span style="font-weight: bold;"></span></span></span>black pepper<br />
1 pound andouille sausage<br />
1 fryer chicken cut into parts, or 8 pieces of chicken<br />
2 pounds shrimp, peeled<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br />
</span></span></span>1-2 tablespoons gumbo file (optional)<br />
<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span><br />
Directions<br />
<br />
<span style="font-weight: bold;"></span></span></span>Make the Roux<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span>:<br />
</span></span>In a heavy 8 quart pot combine flour and oil. Cook over medium low heat whisking constantly, until the color of chocolate. For a rough estimate of time, I can listen to 2 albums worth of music or drink 2 beers. <br />
<br />
When it is the same color as chocolate add the celery, bell peppers, and onions. Cook until softened, about ten minutes. Add chicken or shrimp stock, spices, and the chicken pieces. Cook for 1 hour over medium low heat.<br />
<br />
After an hour, add andouille sausage and cook for another 1.5 hours. Somewhere around an hour check the spices and salt level.<br />
<br />
Right before serving, turn off heat and add shrimp and gumbo file. Let it sit for 5 minutes to thicken and cook the shrimp before serving.<div class="blogger-post-footer"><script type="text/javascript">
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(<i>So I finally think I have a decent picture and what do I find? A string egg goo that is not very appealing. Go me.)</i><br />
<i> </i><br />
In the 6 months I attended culinary school I honestly didn't learn that much. I can make stock and attempt to name the mother sauces and break down a piece of meat. I might be able to fillet a fish on a good day. While a lot of these are skills that I almost never use, I did actually employ one today for breakfast. I woke up with a craving for what the most perfect, rich, sinful sauce in all the land. Composed of 2 different fats and occasionally temprimental this is not a sauce for the faint of heart. The sauce in question is of course Hollandaise. But since once can not live on sauce alone, brown some mushrooms in butter with a 1/4 teaspoon of thyme. <a href="http://smittenkitchen.com/2008/08/how-to-poach-an-egg-smitten-kitchen-style/">Poach some eggs</a> (I figure 2 per person). Saute some spinach. Semi-artfully arrange on a plate and pour on the hollandaise sauce.<br />
<br />
This came together pretty easily and is definitely hearty enough (for me at least) to be served as an entree at dinner. Too bad I can only get away with it when my dad is out of town. <br />
<br />
Hollandaise Sauce<br />
<br />
This is the way I learned how to do it at school. I know you can use a blender. I just don't. There also aren't any exact measurements because its based on proportions. I always use at least 2 yolks when making hollandaise but I suppose you could make one. But why would you do that?<br />
<br />
The proportions are:<br />
<br />
1 yolk: 1-2 TBSP melted butter<br />
Tabasco sauce (couple shakes)<br />
Salt and pepper<br />
Fresh lemon juice (just a small squeeze people)<br />
<br />
To Make:<br />
<i>Take a kitchen towel and shape it into a donut. When you need to whisk off the heat set the bowl on this and it won't spin on you. Or get out ye old silpat and set the bowl on there.</i><br />
<br />
Get out your double boiler. Off the heat whisk the egg yolks, lemon juice and Tabasco together.<br />
<br />
Move to heat and whisk constantly until the yolks begin to thicken. This usually takes about 4 minutes. When the whisk begins to leave a visible path in the yolks, aka you can see the bottom of the bowl for a few seconds after every stroke, pull it off the heat. <br />
<br />
Slowly drizzle in the butter while whisking constantly. You might not use all the butter just get the sauce to a consistency you like. Add salt and pepper (or any other spices you can think of. Old Bay is really good). Serve warm over everything.<br />
<br />
Note: This sauce can be used as the base for a number of sauces, including bernaise sauce which is crazy good on burgers.<div class="blogger-post-footer"><script type="text/javascript">
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In the winter reach for porters, or lagers, or stouts. Keep the ales and heffs and whites and wheats for the summer. The spicier, heavier beers are perfect for winter foods. I was happy and very much content with my basic rules for drinking beer. (Other rules include only cheap beer for beer pong and always ALWAYS say no to light beer even for beer pong.) It was basic. Rudimentary even but I knew that I could safely order a beer and maybe guess the food pairing. Then *cue ominous music* Judy Rodgers came into my life.<br /><br />You of course know Judy Rodgers as the mastermind behind the <a style="color: rgb(0, 0, 0);" href="http://www.zunicafe.com/">Zuni Cafe</a>. Before we continue I have to confess that I have had the <a style="color: rgb(0, 0, 0);" href="http://www.amazon.com/Zuni-Cafe-Cookbook-Compendium-Franciscos/dp/0393020436/ref=sr_1_1?ie=UTF8&s=books&qid=1264039485&sr=8-1">Zuni Cafe Cookbook</a> in my possession for years. And today was the first time I used it. (Why yes, I am currently hanging my head in shame.). I always assumed it was among the legions of cookbooks that are meant to be coffee table books. Not actually used. (I'm looking at you<a href="http://www.amazon.com/French-Laundry-Cookbook-Thomas-Keller/dp/1579651267/ref=sr_1_1?ie=UTF8&s=books&qid=1264039619&sr=8-1"> French Laundry Cookbook<span style="color: rgb(0, 0, 0);">)</span></a> Today, I realized my mistake. The recipes in this book are easy, seasonal, and delicious. Take for example, the recipe that rocked my world today: Short Ribs Braised in Chimay Ale.<br /><br />Some things I learned from this recipe: 1) the beers for braising are Belgian Ales. CLEARLY not the stouts I had been using. 2) Mustard was meant to be broiled.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccL0bf11lBclSiFNjYLLVZX-vzKcd_1DrHNplcNO5sAipMA-d7O2mLgJfviR-DYmNEG0mdzEXXOipXhd04Us4rOvUY-HFfZ-QQrE1osIDQpb8FbPXioEfP-J9KViRAGktvG9gcgZSQBQ/s1600-h/DSCN0338.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccL0bf11lBclSiFNjYLLVZX-vzKcd_1DrHNplcNO5sAipMA-d7O2mLgJfviR-DYmNEG0mdzEXXOipXhd04Us4rOvUY-HFfZ-QQrE1osIDQpb8FbPXioEfP-J9KViRAGktvG9gcgZSQBQ/s400/DSCN0338.JPG" alt="" id="BLOGGER_PHOTO_ID_5429006498963873906" border="0" /></a><br /><br />While I could wax rhapsodic (is that the phrase? I'm never sure) for the next 3 weeks (ps: I can and will) for the purposes of saving time I am just going to tell you TO MAKE THESE SHORT RIBS. NOW!<br /><br /><span style="font-weight: bold;">Short Ribs Braised in Chimay Ale</span><br /><span style="font-style: italic;">adapted from the Zuni Cafe Cookbook<br /></span><span><span style="font-style: italic;">serves 4</span><br /></span><span style="font-style: italic;"><br />The notes before the recipe say that duck or goose legs are equally good in this preparation. Something to try next.<br /><br />A note about the book: the ingredients and directions can be a tad vague. Just go with it. It will all work out.<br /><br /><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span></span></span><span><span style="font-weight: bold;">Indredients</span></span><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span></span><br /><br /></span><span>About 2 1/2<span style="font-style: italic;"><span style="font-style: italic;"> </span></span>pounds short ribs, cut across the bond into 2 in. bands<br />Salt<br />1 to 2 tablespoons mild olive oil<br />1 1/2 pounds yellow onions, sliced 1/4 inch thick<br />2 bay leaves<br />A few whole white peppercorns (<span style="font-style: italic;">I used black because its all I have and I don't like white pepper</span>)<br />1/2 box crimini mushrooms sliced 1/4 inch thick<br />Up to 1 cup beef or chicken stock<br />Up to 1 cup Chimay ale or similar Belgian style ale<br />About 1/4 cup Dijon mustard<br /></span><span style="font-style: italic;"><br /><span style="font-style: italic;"></span></span><span>Cooking the Shortribs:<br /><br />Preheat oven to 300. Evenly sprinkle salt all over shortribs. Warm oil in a 3 heavy oven safe pan. Wipe pieces of meat dry. Brown short ribs on the three meaty sides. Pour off excess fat.<br /><br />Return meat to pan with bone side down. Add onions, bay, peppercorns, mushrooms, and equal parts stock and ale to come to a depth of about 3/4 of a inch.<span style="font-style: italic;"><span style="font-style: italic;"> <span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span></span></span>C</span><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span><span>over and put in oven for 2 hours.<span style="font-style: italic;"> <span style="font-style: italic;"></span></span>Rotate meat 2 or 3 times during cooking. Remove from oven, remove meat, prop pan at slight angle and allow to sit for 5 minutes. </span><span><br /><br />Turn on the broiler.<br /><br />Skim fat that has collected at the lower side of the pan. Taste juice and simmer as needed to concentrate the flavor. Salt as needed. Put meat back in juice bone side down then brush or smear the tops with mustard. Set the pan under the broiler, about 5 inches from the element, to brown the mustard and glaze the surface of the onion stew, about 5 minutes.<br /><br />Serve with mashed potatoes or spatzle.<br /></span><span style="font-style: italic;"><span style="font-style: italic;"></span><br /><br /></span><div class="blogger-post-footer"><script type="text/javascript">
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Its finally happened. It feels like winter in Southern California. Not just any winter mind you. This is Storm Watch 2010. While I love that I can finally FINALLY wear my many sweaters and jackets and coats, I have discovered that I lack the appropriate footwear for the occasion. It also doesn't help that I completely disregard whatever the weather people say. Unfortunately for my poor suede boots Dallas Rains was right today.<br />
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As I type it appears that the weather is about to pick up again. Gray, ominous clouds are beginning to cover my blue skies and the wind is going. Hopefully not strong enough for another Tornado Warning seeing as NO ONE HAS A BASEMENT or storm shelter. I think I would have to hide in my parent's closet should one strike. (Mine is full.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinY5bDesxEG4Cenm_f0TOOp-TaZjT43Qyj4BHrIC3DJHC356BxYpLFM9eKrDju_lmVIRjeWqWeFSh5m-m-QP94ckN3eNd4K7-akdbtkuMhbBcW8R69COypFIucfpcah7f6G8a8yk4R-I0/s1600-h/DSCN0210.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5428617168365293202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinY5bDesxEG4Cenm_f0TOOp-TaZjT43Qyj4BHrIC3DJHC356BxYpLFM9eKrDju_lmVIRjeWqWeFSh5m-m-QP94ckN3eNd4K7-akdbtkuMhbBcW8R69COypFIucfpcah7f6G8a8yk4R-I0/s400/DSCN0210.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Don't get me wrong though. I love the rain. I love the sound and playing in it. Most importantly though, I love staying inside and cooking anything that requires standing over a stove or having the oven on for a long time. Today is the day for spicy cakes, slow braises, and hot chocolate. By the end of the day I will have consumed all three.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5clMPrg2HwRlQjAS9TfIBRRnMhu9lTGZhujv5S3E8MlfEyd8vFKshC03VnsX2q6j8w-W7WLGMiCgM9mOp5CpvYkSIb9EKftRY0yX87Bowh3BbzEOlwcFJ2ja2j42j3oF_fsa2Q7wFLp4/s1600-h/DSCN0216.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5428617159672063794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5clMPrg2HwRlQjAS9TfIBRRnMhu9lTGZhujv5S3E8MlfEyd8vFKshC03VnsX2q6j8w-W7WLGMiCgM9mOp5CpvYkSIb9EKftRY0yX87Bowh3BbzEOlwcFJ2ja2j42j3oF_fsa2Q7wFLp4/s400/DSCN0216.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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For right now though, lets focus on the spicy cake. This cake features some of the best flavors of fall, pears and cranberries. As much as I LOVE the flavor of pears, overall I am not a fan of their texture (exempt from this rule? Asain Pears). While apples would be delicious in this cake as well, I loved the slight pear flavor. The cake remained moist for days and was just as good for breakfast as it was for dessert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04o4yMu1MPVq2RtM3GmbVbBQV4tsba8hUrNOi0i0I3BQIUYCKH9-_XZj-2-L1t92IVuDvdzrz0-f78fn0NBA3kbFTEyr7RtYPP9ksKBs9Qov1XWfcRI9_RkLP8ENV4oEiYclPIUSpKDU/s1600-h/DSCN0246.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5428617150889560098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04o4yMu1MPVq2RtM3GmbVbBQV4tsba8hUrNOi0i0I3BQIUYCKH9-_XZj-2-L1t92IVuDvdzrz0-f78fn0NBA3kbFTEyr7RtYPP9ksKBs9Qov1XWfcRI9_RkLP8ENV4oEiYclPIUSpKDU/s400/DSCN0246.JPG" style="cursor: pointer; display: block; height: 288px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-style: italic; font-weight: bold;">Pear Cranberry Cake</span><br />
<span style="font-style: italic;">adapted from Gourmet Magazine</span><br />
<br />
<span style="font-style: italic;">At my house we always have candied ginger laying around. I think it really compliments the flavor of the pears and adds a little more depth to the cake. I also added some walnuts for crunch. Normally nuts get left out of my baked goods but here I really liked them. For the glaze I did a basic powdered sugar glaze. I didn't want anything to compete with the flavor of the cake. Final note: apples can very easily be substituted for the pears. I'm also thinking about trying the recipe with cut up pineapple and upping the spices. </span><br />
<b><br />
</b>3 cups all-purpose flour<br />
1 tablespoon baking powder<br />
1 teaspoon salt<br />
1 teaspoon cinnamon<br />
1/2 teaspoon ground allspice<br />
1/2 teaspoon grated nutmeg<br />
1/2 teaspoon finely minced candied ginger (optional)<br />
1 3/4 cups sugar<br />
1 1/4 cups vegetable oil<br />
4 large eggs<br />
1 tablespoon pure vanilla extract<br />
3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces (I used closer to 2 pounds)<br />
1 cup cranberries<br />
1 cup walnuts roughly chopped (optional)<br />
<br />
Directions:<b></b><br />
Preheat oven to 350°F with rack in middle. Butter cake pan. <br />
Whisk together flour, baking powder, salt, and spices. <br />
Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well. <br />
By hand, mix in pears, cranberries and walnuts, then mix in flour mixture until incorporated. <br />
Spoon batter into pan. <br />
Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours. <br />
Cool in pan 30 minutes, then turn out onto a rack and cool completely.<div class="blogger-post-footer"><script type="text/javascript">
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Its hard to discern when you are in the back of the house.<br /></span></li><li><span style="font-size:100%;">Provide background information. Why are you mad? Why should I care? What do I, the listener/occasional viewer need to know for this story to make sense?<br /></span></li><li><span style="font-size:100%;">Always have fights between the hours of 10 pm and 3 am. Your neighbors are just sleeping. Its not like we need sleep to be productive members of society or anything.<br /></span></li><li><span style="font-size:100%;">If you are going to ignore #3 and fight during the day, please be sure to use as many curse words as possible while the elementary school students are walking home. They really need the vocab lesson (it is a public school after all.)<br /></span></li><li><span style="font-size:100%;">Really get into the fights. Use props. Beat each other with chairs, trash cans, or one of your many loud, untrained, obnoxious dogs. </span></li></ol><span style="font-size:100%;"><span style="font-family:courier new;">I think that by following these 5 simple tips, not only will your fights be more entertaining when they wake me up they will also be more productive if you really get into #5. It'll be survival of the fittest.</span><br /><br /><span style="font-family:courier new;">If you have any questions, please don't hesitate to shout them at 2:37 in the morning in my direction. </span><br /><br /><span style="font-family:courier new;">Sincerely,</span><br /><span style="font-family:courier new;">Me</span></span><br /><br /><span style="font-family:verdana;">I don't know about my neighbors, but when I get upset, I tend to reach for something sweet to eat. <span style="font-size:78%;">(Bet you were wondering how I was going to tie this into food.) <span style="font-family: verdana;font-size:100%;" >I would like to suggest that next time they feel the urge to fight, they make cookies.</span></span></span><span style="font-family: verdana;font-family:verdana;font-size:100%;" > </span><span style="font-family:verdana;"><span style="font-family: verdana;font-size:100%;" > I just made a batch of Peanut Butter Snicker cookies, and I think that these cookies could solve pro</span><span style="font-size:100%;"><span style="font-family: verdana;">blems. I'm not suggesting they could solve </span><a style="font-family: verdana;" href="http://smittenkitchen.com/2007/01/in-which-world-peace-eludes-me/">all the world's problems</a><span style="font-family: verdana;"> but they are definitely cheaper than seeing a shrink.</span><br /></span><br />Once again there are no pictures because I have no camera and they were all devoured (or frozen) within .5 seconds of being made. These can take some time to make (more than chocolate chip, less than anything involving royal icing), but the results are well worth it. Peanut butter, chocolate and caramel? Yes please.<br /><br /><span style=";font-family:times new roman;font-size:130%;" ><span style="font-weight: bold;">Peanut Butter Snicker Cookies</span><br /><br /><span style="font-weight: bold;">1 peanut butter cookie dough recipe</span> (I used the Joy of Cooking recipe which I would post but I really don't want to get out of bed to get the book. And people have strong opinions on peanut butter cookies. Use your favorite recipe.)</span><span style="font-size:130%;"><br /></span><span style="font-weight: bold;font-family:times new roman;font-size:130%;" >2 bags bite size Snickers<br /><br /></span></span><ul><li><span style="font-weight: bold;font-size:130%;" >Unwrap the Snickers. </span><span style="font-size:130%;">(I cut the top off all the wrappers then go back and just pop the candy out)<br /></span></li><li><span style="font-weight: bold;font-family:times new roman;font-size:130%;" >Preheat oven to 350 degrees. </span></li><li><span style="font-weight: bold;font-family:times new roman;font-size:130%;" >Make peanut butter cookie dough but DO NOT BAKE... yet.</span></li><li><span style="font-weight: bold;font-family:times new roman;font-size:130%;" >Scoop 1.5 to 2 tbsp of cookie dough into your hand. Smoosh </span><span style="font-family:times new roman;font-size:130%;">(technical term)<span style="font-weight: bold;"> t</span><span style="font-weight: bold;font-family:times new roman;" >he snickers into the dough and completely cover the candy. Roll around till it resembles a smooth roundish shape. (The candy needs to be thoroughly covered or caramel and nougat escape from their peanut buttery prison and make a big hard to clean up mess.)</span></span></li><li style="font-weight: bold;font-family:times new roman;"><span style="font-size:130%;"><span>Bake on rack in the middle of the oven for 9-11 minutes. The number of cookies you put on a sheet depends on how much your dough spreads. Mine doesn't spread so I can usually fit between 12 and 16.<br /></span></span></li><li><span style="font-family:times new roman;font-size:130%;"><span style="font-weight: bold;font-family:times new roman;" >Cool on cookie sheet for at least 10 minutes before eating unless you want 350 degree caramel stuck to the roof of your mouth.</span><span style="font-weight: bold;"> </span>(Note: there is a reason it has been referred to as culinary napalm. It's hot. It sticks. And it burns. Just don't do it.)</span></li></ul><span style="font-size:130%;">Final note: These can be made in advance and frozen. Stop just before baking. Place the raw cookies on them on a wax paper covered cookie sheet (not touching each other) and freeze. In a ziploc bag they should last about 3 months. Bake without defrosting and up the time to 14-15 minutes.</span><br /><br /><span style="font-family:verdana;"><br /></span><div class="blogger-post-footer"><script type="text/javascript">
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Bring on the casseroles, stews, and roasts!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieu2dSmpVPEx1SDiJOjwdUvWV4rvuQ-kGzYA7JkWIWs9Da1MvL-8XqPQ2Y0Q06nhSzKz0ymecX4q2CXYZAcY73dyallLl-Pw2-vjVAJkJ3nfDG3YKSBDffbKGJuUcs5tp6SzQKj3udB-4/s1600-h/DSCN0912.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieu2dSmpVPEx1SDiJOjwdUvWV4rvuQ-kGzYA7JkWIWs9Da1MvL-8XqPQ2Y0Q06nhSzKz0ymecX4q2CXYZAcY73dyallLl-Pw2-vjVAJkJ3nfDG3YKSBDffbKGJuUcs5tp6SzQKj3udB-4/s320/DSCN0912.JPG" alt="" id="BLOGGER_PHOTO_ID_5389684744092733890" border="0" /></a><br /><br /><br />Today, in honor of wearing my sweatshirt, I made a dish I have been wanting to make for quite awhile. Now that I've made them, I don't know why it took me so long. Unlike their Italian counterparts, French gnocchi are made using pate au choux. They are quick, don't need to be rolled out, and are surprisingly light. The recipe said to use a round tip which I couldn't find so I used a star tip.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjriAhIKPz5KFIKa-JA9V4G73UUdJeim-EVXe96OnhXS9PoxyCrQ76uIVYBlMrSSACVMdi8U5SaJjPuAOTxGo-escYoMK79V6iOZqz0X5yq7XCCiWH6kKoJb0yiXn8DaaBCGb2nkJcaWao/s1600-h/DSCN0873.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 170px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjriAhIKPz5KFIKa-JA9V4G73UUdJeim-EVXe96OnhXS9PoxyCrQ76uIVYBlMrSSACVMdi8U5SaJjPuAOTxGo-escYoMK79V6iOZqz0X5yq7XCCiWH6kKoJb0yiXn8DaaBCGb2nkJcaWao/s320/DSCN0873.JPG" alt="" id="BLOGGER_PHOTO_ID_5389697411311090194" border="0" /></a><br />Except the plastic bad didn't want to cooperate and after going through 3 bads I just decided to f%^* the tip. Hence there are about ten that aren't like the others. Next time I would skip the tip completely.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzghDeICpwU8JyCRRFkuIHUALoMBaEyQsXjj78swrzOe_eMvUJT16BnITFY0xtkyEuxyPQri2GzrMfSAPb9LtNeTNjc72HxMtR6rMuNon2tmS9TM0LWGbIvzBu9LUMzKst33BrIJRRnE8/s1600-h/DSCN0886.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 263px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzghDeICpwU8JyCRRFkuIHUALoMBaEyQsXjj78swrzOe_eMvUJT16BnITFY0xtkyEuxyPQri2GzrMfSAPb9LtNeTNjc72HxMtR6rMuNon2tmS9TM0LWGbIvzBu9LUMzKst33BrIJRRnE8/s320/DSCN0886.JPG" alt="" id="BLOGGER_PHOTO_ID_5389688379733075554" border="0" /></a><br />To go with my delicious little love bites (their new name), I made a mushroom cream sauce using cream (surprise!), mixed dried mushrooms (cheaper than fresh! and bought at Costco!) and my very favorite ingredient to use with cream and mushrooms... Cognac.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxIzAeURIU9bKrHYGv12ZGWUFjOjbIgh8ndfzxwqriXnX4mKWFxTlE-AQqQ5Tg6FAuIwnXL5iJG-KC_NEl0R1FbiSHBuIFaEC4jTc-PsTvhKVjDHcTpBYGDJvSeHfC-YkK4Ki7Q5X7LY/s1600-h/DSCN0904.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 298px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxIzAeURIU9bKrHYGv12ZGWUFjOjbIgh8ndfzxwqriXnX4mKWFxTlE-AQqQ5Tg6FAuIwnXL5iJG-KC_NEl0R1FbiSHBuIFaEC4jTc-PsTvhKVjDHcTpBYGDJvSeHfC-YkK4Ki7Q5X7LY/s320/DSCN0904.JPG" alt="" id="BLOGGER_PHOTO_ID_5389687746843533298" border="0" /></a><br /><br />I know everyone has a secret ingredient they pair with cream... Nutmeg! White pepper! uh... other stuff. I think Cognac needs to be on that list. I made lobster thermador with mushrooms and cognac for Father's Day and since then I've been hooked. The cognac adds the same kind of warmth a spice like cinnamon has, but without over-powering the dish. It's luxurious.<br /><br />French Gnocchi with Mushroom Cream Sauce<br />Gnocchi dough from <a href="http://http//becksposhnosh.blogspot.com/2006/05/how-to-make-gnocchi-parisienne-french.html">Becks & Posh</a><br /><br /><span style="font-size:100%;"><span style="font-weight: bold;">Basic Gnocchi (aka Delicious Little Love Bites) Recipe:</span><br />1 2/3 cups of whole milk<br />6 oz or 1.5 sticks of unsalted butter<br />3/4 teaspoon salt<br />1 1/3 cups of all purpose (plain) flour<br />4 or 5 eggs<br /><span style="font-weight: bold;"></span><br />- Line a couple of baking sheets with parchment paper and put them to one side.<br />- Measure and sift the flour into a jug or other container suitable for quick pouring.<br />- Have a wooden spoon at the ready.- Read through all the instructions before you start this recipe.<br />- In a heavy saucepan gently heat the milk, butter and salt until the butter is melted and then bring to the boil.<br />- Take the pan off the heat and immediately pour all the flour at once into the milk and start beating all the ingredients together vigorously with the wooden spoon.<br />- After about a minute the dough will come away from the sides of the pan and form a ball of sorts. When that happens you can stop beating.<br />- If you have an electric mixer then put the ball of dough into the bowl of the mixer and leave it to cool for five minutes. If you don't have a mixer, a wooden spoon will suffice, tranfer the dough to a mixing bowl and rest those biceps for five minutes.<br />- Whilst the dough is cooling, fill a large pan with water, salt it well and bring it to the boil.<br />- Back to the dough. Adding one egg at a time, beat thoroughly to fully incorporate each one into the dough before adding the next one. Four eggs should be enough, but if you find that your dough is still very stiff and dry then beat in the extra egg.<br />- The next stage is to transfer your dough into a piping bag with a large, plain nozzle. It is easier to work in batches. I split the Pâte a Choux into three batches when working with this amount of dough.<br />- Adjust the pan of water to a gently rolling boil. Have a pair of scissors ready. In one hand hold the the piping bag and as you pipe the dough into the water, quickly snip them off into pillow shapes. The water will splash so if you have heat sensitive hands it might be an idea to wear protective gloves.<br />- The gnocchi take about five minutes to cook and will be ready when they float to the surface. Remove them with a slotted spoon and lay them out to dry on the baking trays. Repeat the process for the remaining batches of dough.<br />- Liberally season with salt and freshly cracked black pepper<br /><br /><span style="font-weight: bold;">Mushroom Cream Sauce<br /><br /></span>3 tbsp butter<span style="font-weight: bold;"><br /></span>2 cups mixed dried mushrooms (or fresh. your choice)<br />4 cloves garlic, minced<br />2-3 glugs cognac (maybe just under 1/4 cup) (also technically optional but not really)<br />1 1/2 cups cups heavy cream<br />salt and pepper<br />Parmasean Cheese<br /><br />Soak mushrooms in hot water until soft. Roughly chop. (Skip if using fresh mushrooms).<br /><br />Melt butter in skillet over medium high heat. Saute until golden brown. Turn stove down to medium low. Add garlic and cook until softened.<br /><br />Add the Cognac </span><span style="font-size:100%;">(Seriously, don't skip it. It's delicious)</span><span style="font-size:90;"><span style="font-size:100%;">. Flambe if its dark and you want to show off.<br /><br />Add cream and reduce until thick-ish. The little love bite will soak up a lot of the sauce so it should look like there will be too much. Don't forget to season.<br /><br />Combine love bites (fine the gnocchi) with the mushroom sauce and put into a casserole type dish. Cover with cheese and bake in a 425 degree oven for 10-15 minutes. Switch to broiler and make that cheese all golden brown and delicious.</span><br /><span style="font-weight: bold;"></span></span><div class="blogger-post-footer"><script type="text/javascript">
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