tag:blogger.com,1999:blog-62542208603821055912024-03-14T17:59:06.857-04:00Culinary Orgasm"What about second breakfast?...What about elevenses? Luncheon? Afternoon tea? Dinner? Supper? He knows about them, doesn't he?"Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-6254220860382105591.post-85151505256926527002017-06-15T19:18:00.003-04:002017-06-15T20:12:11.857-04:00 Panzanella with Heirloom Tomatoes and Fresh Mozzarella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaARaG_tsavUVEo5OgmTnKs8xMh6gQy0SThOteE-FDSoip474-Du9Zo5k18XVhfwr-KOc5LZAnhMreI8A-9YCczaoM1G_t-WL_-WVb9d3OGoayUec4pk4_t-yDr_XmZj-vcN_VnR0nkl0/s1600/19093028_10154670107688201_193790367139502602_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1214" data-original-width="1440" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaARaG_tsavUVEo5OgmTnKs8xMh6gQy0SThOteE-FDSoip474-Du9Zo5k18XVhfwr-KOc5LZAnhMreI8A-9YCczaoM1G_t-WL_-WVb9d3OGoayUec4pk4_t-yDr_XmZj-vcN_VnR0nkl0/s320/19093028_10154670107688201_193790367139502602_o.jpg" width="320" /></a></div>
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<span style="font-family: inherit;">I think part of my problem with updating my blog is that lately it seems like I don't have as much time to write out nice, long, interesting stories to go with my recipes. Or at least I <i>think </i>I don't have time; the older I get the more I realize that once I determine that I want to make the time to do something, I somehow magically make the time. Funny thing, time; sometimes it flies, sometimes it drags, and sometimes it can actually heal all wounds. Or so they say.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">(And sometimes it's made out of circles : <span style="color: blue;"><b><a href="http://imgur.com/D8QM8wQ" target="_blank">Time...LINE ???</a> </b></span>) </span><br />
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<span style="font-family: inherit;">The story behind this one is short and sweet, so I'll endeavor to keep the entry the same; maybe that will make it easier ? </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">As I posted it on Facebook...</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">PROBLEM : person buying rolls for last weekend's cookout does not understand math, leaving you with about three times as many rolls as you have sausages. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">SOLUTION : Panzanella with Heirloom Tomatoes and Fresh Mozzarella. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">No problem ! Well, except that I can't seem to stop eating it :</span>)<br />
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<b><span style="font-family: "times new roman" , serif; font-size: 14.0pt; line-height: 107%;">Panzanella with Heirloom Tomatoes and Fresh Mozarella <o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 14.0pt; line-height: 107%;"><br /></span></b></div>
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<span style="font-family: "times new roman" , serif; font-size: 10.0pt; line-height: 107%;">loosely based on an Ina Garten recipe <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 10.0pt; line-height: 107%;"><a href="http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe-1944317">http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe-1944317</a><o:p></o:p></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">Serves about four, depending on if you’re serving
anything else with it. <o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">2 T olive oil<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">4 cups stale bread cubes (leftover rolls, a small French, Italian, or country-type bread..really any decent plain bread will work) <o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">1/2 t salt<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">1 container heirloom cherry tomatoes, halved <o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">2-4 mini cucumbers, unpeeled, halved and sliced (if
large quarter and slice) <o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">1/4 red onion, very thinly sliced<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">1/4 cup fresh basil leaves, coarsely chopped<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">2 T capers, drained<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">8 oz. fresh mozzarella – whole small balls (like ciliegene)
or larger balls cut in slices (ovolini) <o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">Vinaigrette: <o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">1/2 t very finely minced garlic<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">1/2 t Dijon mustard<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">3 T white balsamic vinegar (or vinegar of
your choice) <o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">1/2 cup olive oil<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">1/2 t salt<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">1/4 t ground pepper (white is nice if you have it) <o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">Directions<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">Heat the oil in a large sauté pan. Add the bread and
salt; cook over low to </span></span><span style="font-family: inherit;">medium heat, tossing frequently, for 10 minutes, or
until nicely browned. Add </span><span style="font-family: inherit;">more oil if needed. Set aside to cool a bit. </span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">For the vinaigrette, whisk all the ingredients
together.<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">In a large bowl, mix the tomatoes, cucumber, red onion,
basil, and capers. Add the bread cubes and toss with most of the vinaigrette;
add mozzarella and drizzle with remaining dressing. <o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">This particular panzanella can be served right away,
or you can allow it to sit in the fridge for about half an hour for the flavors
to blend.<o:p></o:p></span></span></div>
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Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-3313459416306237622016-06-05T20:57:00.002-04:002016-06-05T20:57:56.468-04:00Cheesy Shrimp and Grits with Tasso<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3mC1UTom_PEM9OLShL43WZUhCm1kkpwpLmry-lh38iHRgrGjPzmJ3EZ83zVR1SKEj-mXftQwS_YUaPmtJd3tnVHJFunhvrDLpgT5_G-vQ2mO2VPSaUhSTQGzIqqTUJ9mdBfT3s7niBc/s1600/1464656981408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3mC1UTom_PEM9OLShL43WZUhCm1kkpwpLmry-lh38iHRgrGjPzmJ3EZ83zVR1SKEj-mXftQwS_YUaPmtJd3tnVHJFunhvrDLpgT5_G-vQ2mO2VPSaUhSTQGzIqqTUJ9mdBfT3s7niBc/s640/1464656981408.jpg" width="640" /></a></div>
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Shrimp and Grits is one of those dishes that I’ve always
wanted to try, but somehow just never got around to (I know…seems impossible right?
<span style="font-family: Wingdings;">J</span> ). I’ve had a lifelong
love of grits thanks to my Army brat cousins; growing up in New England they
weren’t exactly a common breakfast item, but the girls brought them to Maine
one summer and I came home absolutely hooked. Warm, comforting, doused with
plenty of butter, salt, and pepper…like a warm hug for your stomach. What’s not
to love?</div>
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<o:p></o:p></div>
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The addition of spicy shrimp to the buttery goodness of
grits might seem a little strange at first, especially to Northern palates.
Shrimp and Grits actually started as breakfast food in the Lowcountry marshes
of the southern coast of the US; as these states had both of these items in
plentiful supply, it would make sense to combine them into a hearty breakfast
to fortify a day of farming or fishing or what have you. Over the last few
decades, the dish has become standard dinner fare; first in the South, then
moving slowly northward to places like…Kansas City. Yes, it was on a trip to KC
(sadly, for a memorial for a dear friend) that I finally ordered myself some
Shrimp and Grits; after a 4 AM start in
Boston and no food until about 2 in the afternoon, I was in desperate need of
breakfast and lunch all at the same time. Shrimp and Grits seemed like it would
fit the bill; the version I ended up having at the Classic Cup Café was the
perfect introduction: loads of juicy, perfectly cooked shrimp flecked with
andouille in a spicy tomato broth over creamy, delicious grits. Kind of a
mashup between jambalaya and grits, really; absolute heaven. I left there
fortified for my sad task ahead…my stomach, at least, was happy. <o:p></o:p></div>
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Happier stuff…so, when I went to recreate this dish at home
I had a few requirements. One was that I really wanted to use some tasso that
we had picked up on a road trip a few months back. Tasso is a Louisiana version
of ham; Cajun spiced, super flavorful, and a common ingredient in New Orleans
versions of shrimp and grits. I also wanted a dish that would fit into my new
healthier way of eating; from the basic components I knew it wasn’t something that
was going to need a lot of fat or high calorie ingredients to bring the flavors
out, a few quick swaps that no one would notice and reasonable portions of
cheese and pork and I’d be able to keep the calories and fat under control. Third is that I really wanted to use my slow cooker;
I knew it wouldn’t make sense to slow cook shrimp all day, but I figured the
grits at least could come to creamy nirvana in the old crockpot. And did they
ever…I have to say, I am SUPER proud of how this one came out on my very first
attempt. Sometimes it even looks like I know what I’m doing in the kitchen. <o:p></o:p></div>
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A few last notes…for those who count WW points, I ran this
through MyFitnessPal’s recipe builder to get the nutrient totals and then
plugged that data into the WW recipe builder to come up with 10 SmartPoints per
serving…long story, but ever since the plan change I’ve been more of a calorie
counter than a point counter, so I needed the full nutritional data. If you come up with a different point value I
encourage you to use it; always do what works for you. 10 points works for me.
I also always encourage you to make substitutions; this dish would be delicious
with andouille sausage or even hot Italian if that’s what you have, can find,
or like; if you have fresh tomatoes to use up throw them in instead. Remember, it’s your kitchen!! <o:p></o:p></div>
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<b>Cheesy Shrimp and Grits with Tasso </b><o:p></o:p></div>
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Makes 8 servings, 1 ½ cups per serving <o:p></o:p></div>
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1 ½ cups old fashioned grits (not instant) <o:p></o:p></div>
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6 cups chicken stock, lowfat if available (I actually used
Knorr’s bouillon cubes; the only kind I do use!)<o:p></o:p></div>
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6 ounces tasso ham or andouille sausage, diced <o:p></o:p></div>
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1 small onion, chopped<o:p></o:p></div>
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1 medium red pepper, chopped <o:p></o:p></div>
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Old Bay seasoning, to taste <o:p></o:p></div>
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¾ cup fat free half and half <o:p></o:p></div>
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2 pounds shrimp, shells removed and deveined (large or
extra large work best) <o:p></o:p></div>
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1 can fire roasted diced tomatoes <o:p></o:p></div>
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2 cups shredded sharp cheddar, 2% <o:p></o:p></div>
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Chopped scallions, for garnish<o:p></o:p></div>
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Combine grits and chicken stock in slow cooker; cook for
2 ½ hours on HIGH, or 5 – 6 hours on LOW until just about done. <o:p></o:p></div>
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Sauté the tasso in a large frying pan over medium heat
for a couple of minutes, or until you can really smell it and some of the fat
has escaped out into the pan. Add the onions and pepper and cook for 5 -10
minutes until they start to get soft. If
you are using raw shrimp add them at about 5 minutes in; if your shrimp are
already cooked, add them at the end (they only take about 5 minutes to cook). Season
the contents of the pan with Old Bay and cook another minute; then add the
contents of the pan to the slow cooker along with the cream, cheese and
tomatoes. Stir well, and cook on LOW another 30 – 60 minutes until everything
is well heated through. Garnish with scallions. <o:p></o:p></div>
Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-69233838205976752262016-04-21T19:37:00.001-04:002016-04-22T10:37:24.029-04:00Two Books That Changed My Life – and Andie Mitchell’s “Pad” Thai<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY82w2TQCk-HBkeOu5z2Dy4I-MpKWz7QYKWJwvtPy_A2Fxmkkb4T_ZlKSr90puGzitovoAfn6CWO2Lpgryg8Ll-ENH5EP7lCRLNfVuER1moI3lrW8pSBZuGPtd-3SXHyjQI-EyJ3eWcA4/s1600/1460779319479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY82w2TQCk-HBkeOu5z2Dy4I-MpKWz7QYKWJwvtPy_A2Fxmkkb4T_ZlKSr90puGzitovoAfn6CWO2Lpgryg8Ll-ENH5EP7lCRLNfVuER1moI3lrW8pSBZuGPtd-3SXHyjQI-EyJ3eWcA4/s320/1460779319479.jpg" width="320" /></a></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">Normally, I’m not one for any kind of book that even
vaguely resembles “self help”…not that I don’t think I’m in need of help, of
course; I’ll take all the help I can get ! It’s just that I’m naturally
skeptical and tend not to believe everything I read, and while I very much
enjoy reading other people’s stories I don’t automatically find relevance to my
own life in them (I’m secretly convinced everyone is more fabulous and together
than I am; definitely a sort of “imposter syndrome” .) There are some books,
though, that are the exception to that rule; here are two that have profoundly
changed my life over the last year. Maybe because they’re not really self
help…more memoirs. Whatever you call them, they both really, really spoke to me
– so I’d like to share them here. <o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 115%;">The first one – the one that really set me on my
journey – was Brittany Gibbons' “<a href="http://www.amazon.com/Fat-Girl-Walking-Comfortable-Skin-2026Every/dp/0062343033" target="_blank"><span style="color: blue;">Fat Girl Walking</span></a>” </span><span style="line-height: 115%;">Brittany Gibbons is a blogger (I’ve followed her for a long time; </span><a href="http://www.brittanyherself.com/"><span style="line-height: 115%;"><span style="color: blue;">www.brittanyherself.com</span></span></a><span style="line-height: 115%;">),
body image advocate, and basically all around gorgeous hella-cool chick; I
devour every word she writes like it’s going out of style. Her first book came
out a few weeks after I had joined Weight Watchers…of course, I already had it
on pre-order since well before my decision to join WW. As soon as I got it I
immediately stayed up late to read it, alternating between tears, exclamations,
and not a small amount of smiling. Here was someone who had gone through so
many of the same things I had – not feeling good enough or worthy enough,
sabotaging my own health and happiness to do what I thought other people wanted
just so they would (I hoped) love me and accept me. Things that I thought I was
the only person that did…turns out it wasn’t just me. It was a revelation, and
a wake-up call, and - I firmly believe - a huge reason I was successful in my
weight loss journey.</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">At first, it seems like it would be counter-intuitive –
how could a book about learning to accept my body at the size it was help me on
the path I had chosen to lose weight ? Well, funny thing about that…it turns
out that was exactly what I needed in order to make it different this time. I
needed to learn to love myself at any size; to know that even as big I as I was
I was beautiful, sexy, and deserving of love (especially - and most importantly
- from myself.) That even if I never lost another pound I was worthy of being
out there in the world (in a bikini if I wanted, a la Brittany) and that I
didn’t have to compare or compromise myself to anyone. There were people in my
life that already loved me like I was; time for me to join their ranks. And as
a result of this massive bit of self-introspection I allowed enough love into
my life to carry me through the past year of weight loss; it was so strong that
it finally helped me to make my health a priority in a meaningful way. Not to
improve my looks – because I now truly understand that my looks were perfectly
fine before, and I’ve loved how I look every step of the way – but my health. I
feel confident enough to have picked a goal weight well above the WW range
(with my doctor’s input and approval), because it’s the right weight <i>for me</i> – it’s where I feel the most
beautiful. Plus, I still get to eat the food I love (in moderation)…which
brings me to the next book. <o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 115%;">The second book that changed my life – the perfect
bookend to Brittany’s, at least for me – was Andie Mitchell’s “<a href="http://www.amazon.com/Was-Me-All-Along-Memoir/dp/0770433251/ref=sr_1_1?s=books&ie=UTF8&qid=1461281111&sr=1-1&keywords=it+was+me+all+along" target="_blank"><span style="color: blue;">It Was Me All Along</span></a>”.</span><span style="line-height: 115%;"> Like Brittany, Andie is a blogger <a href="https://www.blogger.com/goog_2029018677"><span style="color: blue;">(</span></a></span><span style="line-height: 18.4px;"><a href="http://www.andiemitchell.com/"><span style="color: blue;">http://www.andiemitchell.com</span></a> ) </span><span style="line-height: 115%;">; however, in her case I read her book
before discovering her blog. The book had been mentioned in my WW meeting and I
had dutifully written it down and forgotten it – until I happened upon it by chance
at a bookstore in the Detroit airport during a layover this past February. Once again, I found myself reading this whole book immediately, then reading it again…because, like
Brittany’s, this book spoke to my life. Very similar upbringings (only the
Boston suburb was different) and relationships – and pretty much EXACTLY the
same relationship with food; a love of not only eating it, but cooking it in
large quantities (especially, rich, indulgent, sigh-inducing foods) as a way of
showing my love for other people. This whole blog is a love letter to that very
principle; the idea of a Culinary Orgasm. My appreciation of good food – and
love of sharing it with others – was such an ingrained, treasured part of my
personality; I was so scared of changing it long-term in order to maintain my
weight loss...not just could I do it, but did I truly want to ? I was also incredibly disappointed with the changes to the WW
program (not to bash them here, but the new SmartPoints retool is just AWFUL
for me, anyway; I lost my first 75 pounds under PointsPlus without ever
gaining, so I know that one works; I’ve lost only a few since and have actually
gone up a few times. SmartPoints is just not for me.) I was despairing of getting through the last
couple of pounds to my goal, and maintenance didn’t sound nearly as doable with
the flexibility of the program now shot (anything remotely like a treat is now
so high in points that it’s nearly impossible to fit in – at least not
regularly, like you could before. Occasional treats are so important- it makes
it a lifestyle, not a diet. And eating them works for me – see above. But I
digress…)</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">And then…like magic, just when I needed her…enter Andie Mitchell. Andie had lost 135 (!!!) pounds by basically
changing her relationship with food…she had started on WW, but then
transitioned to basically calorie-counting, which sounded much more reasonable
(to me, anyway!) – at the end of the day weight loss is really about more
calories out than in. Just math, really…which WW seems to have lost track of in
their push to get us to make better choices. So I started counting calories in
addition to points, to make sure I was really in the range I needed to be to
continue losing weight…and wonder of wonders, it started coming off again and
I’m now less than five pounds from goal. (Short version of why I’m doing both; I
really want to get to Lifetime WW Status so I can go to meetings for free;
while I don’t love the plan, I LOVE my meeting and my leader, and can’t see how
I’d maintain without that support. Basically, with the calorie counting I don’t
freak out about using weekly / activity points or coming in under my point total for the day as long as I stay within my
calorie goal for healthy weight loss. I won’t track both forever, but it works for
now...I’m hoping to get to the point where I just mentally tally without having
to physically track. Unless I start to gain, of course –then I’ll track
everything until I get back to where I need to be. That’s my plan, anyway…I
know, it wasn’t really the short version !)</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 115%;">Anyway – Andie’s “Pad” Thai – I’m getting there! Andie
still enjoys good food in moderation, which is exactly what I wanted to be able
to do too. Her website / blog (</span><a href="http://www.andiemitchell.com/"><span style="line-height: 115%;">www.andiemitchell.com</span></a><span style="line-height: 115%;">
) and just released cookbook, "<a href="http://www.amazon.com/Eating-Middle-Mostly-Wholesome-Cookbook/dp/0770433278/ref=pd_bxgy_14_img_2?ie=UTF8&refRID=1SRMSTR34M5GK2NCK94N" target="_blank">Eating in the Middl</a>e" </span><span style="line-height: 115%;">are both chock full of delicious recipes; some for everyday eating, and some
once-in-a-while treats. Exactly the way I want to live my life. The first dish
I made from the website was the <a href="http://www.andiemitchell.com/2016/02/11/tamale-chicken-pot-pies/" target="_blank">Tamale Chicken Pot Pies</a> - </span><span style="line-height: 115%;"> these were so insanely delicious that we wolfed them all down before I
could take a picture and blog them. (You should definitely go make them NOW.
I’ll wait </span><span style="line-height: 115%;">J</span><span style="line-height: 115%;">
) ) <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">I paused long enough with the second dish in order
to get a picture for you. Believe you me; it took a lot of restraint! <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOlbTfRbCglqz3FvxVabZO2bIHM-jBJATQQ8X6znjoz5UY6SdpmkckD576KVVYRJi93JCcnkT_cebv2VDHbLXtpN5mKyInve1AqBpvW394suj1OZuvQyCxgpL3tRVYSSc4kIAgkjGW1c/s1600/1460779324736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOlbTfRbCglqz3FvxVabZO2bIHM-jBJATQQ8X6znjoz5UY6SdpmkckD576KVVYRJi93JCcnkT_cebv2VDHbLXtpN5mKyInve1AqBpvW394suj1OZuvQyCxgpL3tRVYSSc4kIAgkjGW1c/s320/1460779324736.jpg" width="320" /></span></a></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">The magic of this dish is in the “noodles” – there
are actually no noodles in this dish. Andie substitutes shredded cabbage, which
is absolutely brilliant; cabbage is super low in calories / has zero
SmartPoints, so it makes this dish super helpful when you’re trying to take in
less. I love Pad Thai and was stoked to find a way for it to easily fit my
plan. Andie actually has two versions of this, one on her website and one in
her book; I basically mashed them together, taking the parts I liked from both.
I’m linking to both below; I have no doubt that each recipe exactly as written
would work perfectly, so do what works for you. (I’ll also note exactly what I
did at the bottom – mostly so *I* remember !! ). Basically, I used the
technique from the website version as it was simpler, but incorporated some of
the ingredients from the cookbook version as I liked those better (as well as
working in my beloved Sambal Oelek chili paste, which just makes everything
yummy.) I’ll also note that I used
preshredded cabbage (like for coleslaw) as I was in a rush – which worked, but
next time I’ll chop my own so I can get it longer and thinner and more
noodle-like. I topped mine with some cooked shrimp to up the protein content and
make it more of a main dish; this is not noted in my directions, but any cooked
protein would work on this if you want to go that route (traditional Pad Thai
often has shrimp, tofu, and/or chicken. As always, use what you like – or just
go with the veg.) <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">Enjoy! <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">Website Version: <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 115%;"><a href="http://www.andiemitchell.com/2012/11/12/lightened-up-pad-thai-for-two">http://www.andiemitchell.com/2012/11/12/lightened-up-pad-thai-for-two</a></span><span style="line-height: 115%;"><o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">Cookbook Version (from Oprah’s website, actually. I
KNOW.) : <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="font-family: inherit;"><a href="http://www.oprah.com/food/Lightened-Up-Pad-Thai-Recipe"><span style="line-height: 115%;">http://www.oprah.com/food/Lightened-Up-Pad-Thai-Recipe</span></a><span style="line-height: 115%;">
<o:p></o:p></span></span></div>
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<b><span style="line-height: 115%;"><span style="font-family: inherit;">Andie
Mitchell’s “Pad” Thai – Culinary Orgasm’s Mashed Up Version <o:p></o:p></span></span></b></div>
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<b><span style="line-height: 115%;"><span style="font-family: inherit;"><br /></span></span></b></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">Serves 2 <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">Ingredients<o:p></o:p></span></span></div>
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<span style="font-family: inherit;">1 ½ T
soy sauce<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 ½ T
fish sauce<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 t
sugar<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 large
eggs<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 t
(or to taste) Sambal Oelek (or your favorite chili paste) <o:p></o:p></span></div>
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<span style="font-family: inherit;">1
very small onion, thinly sliced <o:p></o:p></span></div>
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<span style="font-family: inherit;">1
very small green bell pepper, seeded, ribs removed and thinly sliced <o:p></o:p></span></div>
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<span style="font-family: inherit;">2 – 4
garlic cloves, minced<o:p></o:p></span></div>
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<span style="font-family: inherit;">5
cups finely shredded green cabbage (about half a medium head)<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/4
cup fresh cilantro or Thai basil, chopped <o:p></o:p></span></div>
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<span style="font-family: inherit;">2 T
finely chopped peanuts <o:p></o:p></span></div>
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<span style="font-family: inherit;">Lime
wedges, for serving <o:p></o:p></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">Directions <o:p></o:p></span></span></div>
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<span style="font-family: inherit;">In a
small bowl, whisk together the soy sauce, fish sauce and sugar <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">In
another small bowl, beat the eggs. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">Heat
a 12-inch nonstick skillet over medium-high heat and spray with cooking spray
or oil (or add a small amount of vegetable or peanut oil.) Add the onion and
pepper and cook, stirring frequently, until tender but still crisp, about 5
minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30
seconds. Transfer the vegetables to a plate. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Spray
or oil the skillet again, and add the cabbage and cook, stirring frequently,
until tender but still crisp, about 5 minutes. Add the eggs and cook, stirring
constantly, until just set, about 2 minutes (scramble them right into the
cabbage) <o:p></o:p></span></div>
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<span style="font-family: inherit;">Add
the soy-sauce mixture and stir well to combine.
Stir in the onions and peppers. Remove the pan from the heat and stir in
the fresh cilantro. Top with the chopped
peanuts and additional Sambal, if desired.; serve with lime wedges. <o:p></o:p></span></div>
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Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-1984547129166715912016-04-04T20:44:00.000-04:002016-04-04T21:05:17.769-04:00Potato, Ham, and Bell Pepper Frittata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdybKrIYXsuDN_pBxSofUKlohDgk-gldSEStOf1lArzH02O1A7aoNlFlr0sCV8LPIzjgKXcsjzspcnBTPqJ2bOmWLk4YayXEQ3CnMViGiEYY8tw3Cx9ksi5laOXL7bThdRnqBozHWAYdk/s1600/IMG_20160403_111140803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdybKrIYXsuDN_pBxSofUKlohDgk-gldSEStOf1lArzH02O1A7aoNlFlr0sCV8LPIzjgKXcsjzspcnBTPqJ2bOmWLk4YayXEQ3CnMViGiEYY8tw3Cx9ksi5laOXL7bThdRnqBozHWAYdk/s320/IMG_20160403_111140803.jpg" width="320" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Frittatas have to be one of the most wonderfully adaptable
and forgiving of all foods. They are
good for any meal from a casual breakfast to a fancy dinner party; they are
delicious hot or cold; and they cheerfully accept just about anything hanging
out in your fridge or pantry that needs a good home. They’re like a less-fussy
quiche, or an omelet that serves everyone at the same time instead of having to
bother with individual breakfasts. They also store well; make a frittata all
for yourself on a Sunday and not only will you have a special weekend
breakfast, you’ll have a few weekday ones as well. Got a pile of people to feed but only a few
eggs, odds and ends? Make a frittata. Your <s>victims</s> guests will think
you’ve gone to all kinds of effort, when in reality you’re basically feeding
them leftovers because you were too lazy to go shopping. That’s what we call a
win-win.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07kt03AMNRbGJ4HqbM8N4gqVnBYuEO3Xe2Kw0Mj4l1bJp3I6yrVLXgUfRHyC7mTN1eISSoZdkumc2iKHEG5jetgY3_b1IPv0HtWvULt4QltnhQuiaX-F_BbH-2v87spTXuYSmXD0LNYg/s1600/IMG_20160403_104145972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07kt03AMNRbGJ4HqbM8N4gqVnBYuEO3Xe2Kw0Mj4l1bJp3I6yrVLXgUfRHyC7mTN1eISSoZdkumc2iKHEG5jetgY3_b1IPv0HtWvULt4QltnhQuiaX-F_BbH-2v87spTXuYSmXD0LNYg/s320/IMG_20160403_104145972.jpg" width="320" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">One of the other great things about a frittata is that it’s
very easy to lighten up, if you find yourself wanting or needing to go that
route. By decreasing the number of eggs, using a measured amount of higher-calorie, flavor packed ingredients (meat,
cheese), and increasing the proportion of lighter components (i.e. vegetables)
you can tweak it so that it fits your needs and still tastes amazing. You just
want to make sure you have enough eggs to almost cover your solid components;
eggs will puff up during cooking so you don’t need to bury them, you just need
enough to stick everything together so you can slice it.<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The proportions I give here work well for six whole extra
large eggs. If your eggs are smaller you may want to add an extra egg, or a few
egg whites; you can also cut down on the number of whole
eggs by substituting 3 eggs whites for each whole egg, or supplementing with
EggBeaters if that’s your thing. <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Consider the ingredients here a jumping-off point; whatever
kind of meat, cheese and vegetables you have can all be successfully
incorporated into your frittata. How about cubed chicken, feta cheese, and spinach?
Or shrimp, Monterey Jack, and salsa Verde? The sky’s the limit! <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> A few notes for my WW
friends; I ran this one through the WW Recipe Builder and came up with 3
SmartPoints per serving (if cut into 8 servings); your mileage may vary
depending on what ingredients you use, always check for yourself (I definitely
do NOT work for WW). I would recommend
serving something else along with it if you’re really serving eight; fresh
fruit (0 SP) and toast (varied SP) would be divine. Otherwise you’ll probably want two servings;
well worth the 6 SP. <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Enjoy! <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQA7z-WCbWT_-8wbvwjcCI8datKnvVHrd8RlFIz584ECaN3uI49eF-2aejPL0fxZIZ0oXx8cL8YYVcQeMeFLd6WJ3XFdlZftjDypZKSAwhFJE5W1LPMJCRsWINyjaWlYAmtSb1EDOetn0/s1600/IMG_20160403_111122609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQA7z-WCbWT_-8wbvwjcCI8datKnvVHrd8RlFIz584ECaN3uI49eF-2aejPL0fxZIZ0oXx8cL8YYVcQeMeFLd6WJ3XFdlZftjDypZKSAwhFJE5W1LPMJCRsWINyjaWlYAmtSb1EDOetn0/s320/IMG_20160403_111122609.jpg" width="320" /></a></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Potato, Ham, and Bell
Pepper Frittata<o:p></o:p></span></b></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">8 small or 4 large servings</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ingredients : </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cooking spray <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ small onion (or 1 large shallot) chopped <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup red potato, raw, diced <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 oz cooked lean ham, diced <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 small bell pepper, diced (I used half red, half green) <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">6 extra large eggs, beaten <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ cup 2% milk <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ cup (2 oz) reduced fat cheddar cheese, shredded (I used
Cabot 50% reduced fat) <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Salt and black pepper to taste <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Optional: a few pinches of your favorite fresh or dried
herb(s), to taste (dill is especially nice; tarragon is also nice, but potent –
be careful!) <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">10 inch ovenproof skillet (oven proof is important here
as it will actually be going into the oven!) <o:p></o:p></span></div>
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<o:p><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Directions : </span></o:p></div>
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<o:p><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></o:p></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preheat oven to
375<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Heat the skillet over medium-high heat; spray with
cooking spray. Add the onion and sauté for a minute or so, then add the
potato. Reduce heat to medium; let cook for about 10 minutes, stirring
occasionally, until potato is almost tender (dicing the potato quite small will
help it cook quicker). Turn the heat
back up to medium-high and add the ham and pepper and cook for two more
minutes, until everything is heated through and peppers start to soften a
little. Season with a little salt and black pepper. <o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">While the potatoes are cooking whisk the eggs and milk
together until smooth, then stir in half the cheese along with some more salt
and pepper (and herb[s] if using.). Pour
the egg mixture into your skillet and check to see that everything is more or
less distributed. Let cook on the stovetop undisturbed for about two minutes, or until
the edges start to set. Sprinkle the remaining cheese over the top of the
frittata and pop the skillet (uncovered) into the oven. Bake for 10 to 15
minutes, or until eggs are completely set and frittata is beginning to lightly
brown. Remove from oven ; cut into wedges and serve. <o:p></o:p></span></div>
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Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-45927959824405232502016-03-31T22:42:00.000-04:002016-04-04T21:02:50.273-04:00Slow Cooker Chicken Korma<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhefV6gsgEpQGAOEq6x_sm3nyNQXa7ap7fzVGqH2YKqHI43rDFLaXcq2lF4hU06Uw8QFUfkkWGUpRjq23_68zLdiX0jI8SyCO4SRGAqZ35XOPjAOcI9re3kkn-oZCHZInxZWY-y5stdsVc/s1600/IMG_20160330_175902643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhefV6gsgEpQGAOEq6x_sm3nyNQXa7ap7fzVGqH2YKqHI43rDFLaXcq2lF4hU06Uw8QFUfkkWGUpRjq23_68zLdiX0jI8SyCO4SRGAqZ35XOPjAOcI9re3kkn-oZCHZInxZWY-y5stdsVc/s400/IMG_20160330_175902643.jpg" width="400" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">O-M-G, you guys. <i>Seriously</i> . We ate this so
fast that there wasn’t time for any other pictures …sadly, this was the only
photo I could snap; it’s of the leftovers being packed for my son’s lunch. That
kid is lucky I like him so much !!</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: inherit;"><br /></span>
</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: inherit;">I’ve made no secret of my love of Cooking Light
recipes over the years; I’ve adapted many of them, and made many more just as
they read (or with very slight tweaks.) I think the reason they usually work so well is that they’re not
“light” recipes; they’re real, honest to goodness recipes that use real
ingredients and tested, normal cooking methods. They’re lightened up just
enough to fit into a healthy lifestyle, but not so much as to be rendered
flavorless. (No, they’re not paying me to say any of this…I wish !)</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: inherit;">Korma, if you’re not familiar with it, is an
Indian dish of Mughal extraction that is basically a type of curry; it’s
an excellent gateway drug for people that don’t think they like Indian food….creamy, silky, warm and comforting. It’s very
easy for this dish to go off the rails calorie-wise; traditional recipes
usually call for the chicken to be sautéed in butter, and for full-fat yogurt
to be stirred in at the end. Nuts and/or cheese are added to some recipes as
well, just adding to the calorie load (and overall deliciousness, I’m sure !).
The good news is that korma also adapts itself extremely well to slightly
lighter ingredients; between the spice level and all the time getting happy in
the crockpot the finished product is so flavorful and tender you’ll never
realize there could be more fat in it. </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: inherit;">I did tweak this recipe very slightly, of
course…this is me we’re talking about, after all <span style="font-family: "wingdings";">J</span> (link to the original recipe is provided below). The
biggest change I made was to up the amount of curry powder as well as use a
spicier version; my now-extensive experience with the crockpot has taught me
that flavors can really get muted after spending all day under low heat. If you
are spice-adverse by all means use a milder curry powder and/or cut down on the
amount of chili paste…not looking to kill anyone with fire here. (Conversely,
if you love the heat then pump that @#%& up !) . I swapped in sambal oelek
because I absolutely love the stuff, but crushed red pepper would work just
fine; these can also be added to each individual bowl at the discretion of the
diner, if you’re cooking for a mixed crowd. </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: inherit;">The other important change I’ve made here concerns
the yogurt. The original recipe calls for fat-free yogurt and did not specify
Greek style, but I really think a thicker yogurt is called for…plus, let’s just
be frank : I am not a fan of the
aftertaste of fat free yogurt (when they take something out, they put something
in…and whatever it is, I don’t like it). The difference in calories and fat
(and WW points) between half a cup of 2% and half a cup of 0% is negligible,
particularly when spread out over eight servings; the results are so much
better with the creamier yogurt that it’s well worth making the swap. I’ve also
included a step for “tempering” the yogurt, which simply means bringing up the
temperature slowly before adding it to the final dish. This easy, quick step
will prevent the yogurt from curdling when you add it; there’s nothing wrong
with curdled yogurt, it just doesn’t look all that great (and you won’t get a
smooth, creamy sauce). </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: inherit;">Naan bread (optional) is basically the Indian
version of pita bread, but lighter and fluffier; it’s available in many
supermarkets (Stonefire is a pretty good brand, easy to find and mighty tasty.
No, they don’t’ pay me either <span style="font-family: "wingdings";">J</span> ). This dish already involves rice and potatoes so bread
is kind of overkill…but it does make the perfect vehicle to sop up the last
bits of the lovely sauce. If you can find it and don’t mind the extra carbs
it’s a nice addition; definitely not necessary though. </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: inherit;">We really enjoyed this one…hope you do too ! </span></span><br />
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Slow Cooker Chicken
Korma</span></b><br />
<div class="MsoNormal" style="margin: 2.25pt 0in 0.0001pt;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: xx-small;">Adapted from Cooking Light : </span><span style="font-size: xx-small;"><a href="http://www.myrecipes.com/recipe/chicken-korma">http://www.myrecipes.com/recipe/chicken-korma</a></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12pt;">2
pounds skinless, boneless chicken thighs, cut into bite-sized pieces</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">2
cups coarsely chopped onion (1 onion)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">Pan
spray <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">2
tablespoons minced peeled fresh ginger<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">1
tablespoon Madras (or other spicy type) curry powder<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">1
teaspoon ground coriander<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">1/2
teaspoon ground cumin<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">1/2
teaspoon sambal oelek chili paste (or crushed red pepper)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">4
garlic cloves, minced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">2
cups red potatoes (cut in quarters if large, halved if tiny) <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">1
teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">1
(14.5-ounce) can petite diced tomatoes, undrained<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">2
bay leaves<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">1
(3-inch) cinnamon stick<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">1/2
cup plain 2% Greek yogurt (such as Fage) <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">4
cups hot cooked rice (long grain, jasmine, or basmati work well) <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">1/4
cup chopped fresh cilantro<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 12.0pt;">Optional
: warmed naan bread (warm according to package directions). <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat a large nonstick skillet over medium-high
heat; spray lightly with pan spray. Add chicken; sauté 8 minutes or until
lightly browned. Remove chicken from pan; place in a 5-quart electric slow
cooker. Add onion to skillet; sauté 3 minutes. Add ginger and next 5
ingredients (through garlic); sauté 2 minutes. Pour mixture over chicken in
slow cooker. Stir in potato and next 4 ingredients (through cinnamon stick).<o:p></o:p></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<div style="margin: 0px;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cover and cook on LOW for 6 hours. Discard bay leaves and cinnamon stick. Turn slow cooker off; let stand 15 minutes. </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a small bowl, combine the yogurt with a few spoonfuls of the hot liquid from the crockpot. Once this is combined, stir the yogurt mixture back into the crockpot, and sprinkle with cilantro. </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serve chicken mixture over rice, with optional warmed naan bread on the side for dipping.</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-family: inherit;"><br /></span>
</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-family: inherit;">Serves 8; serving size, 1/2 cup of rice and 1 cup korma</span></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-family: inherit;"><br /></span></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-family: inherit;"><br /></span></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-family: inherit;"><br /></span></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-family: inherit;"><br /></span></span><br />
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Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-47109876337053188712016-02-14T18:49:00.002-05:002016-04-04T21:05:05.732-04:00Recipe Renovation : Italian-Inspired Vegetable Soup <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig86YSCAnAFxEUh1EhQxYHkckdxojjdj2bApvJJl03HScze55tBi2OeWLtGAf0tajzvDncNly-QNSqTU8LKPES0nTgV19n4hzs_pWe9KemDqkI9-sLdaGiifEw0n1q8MmFJSQ9bdQGpQw/s1600/IMG_20160214_163417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig86YSCAnAFxEUh1EhQxYHkckdxojjdj2bApvJJl03HScze55tBi2OeWLtGAf0tajzvDncNly-QNSqTU8LKPES0nTgV19n4hzs_pWe9KemDqkI9-sLdaGiifEw0n1q8MmFJSQ9bdQGpQw/s320/IMG_20160214_163417.jpg" width="320" /></a></div>
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<br />
I<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> know, I know....it's been<i> ages</i>. I have my reasons, though - honest !</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">About a year and a half ago, I made the very difficult decision to leave a job I loved. Leaving was absolutely heart-wrenching, but I had no choice - it had become imperative that I focus on my family and my health, both mental and physical. The job, while interesting and exciting and challenging and something I daresay I was pretty good at (and full of people who I loved dearly - still do, in fact) was too demanding, insanely stressful, and just took up way too much of my time...I was working nights and weekends, and even when I wasn't there I was working via my phone or thinking about working or feeling bad that I wasn't working. I couldn't focus on anything else; I quit my chorus, never saw my family, and just focused on getting through each day. So - with plenty of tears and not a small amount of fear - I walked out the door. And somehow, incredibly, against all odds I walked into another job that I love, with new people I adore, exploring a part of my field I hadn't really worked in much that turned out to be really interesting and a great challenge - but something I could definitely do. The new job not only gave me back my nights and weekends, but left me with enough mental energy to enjoy them. My family prospered, my chorus welcomed me back with open arms, and I was living more of the kind of life I had always envisioned for myself. Well, except for one little thing...actually, not so little.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">My weight.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">When I walked out that door so reluctantly my weight was the highest it has ever been in my life - including when I was pregnant. (Yes, 9 months pregnant me was smaller than new job and newly minted family woman me. ) I have always struggled with my weight; most members of my family are not small, and I'm definitely an emotional eater - and my emotions were in overdrive. Food was my main comfort - something that made me feel better, something I was good at making and talking about, and something I could use to make others around me feel good too. So I walked through another scary door..,,into a Weight Watchers meeting. I had done WW before and knew it worked; it's pretty much the only plan where you can eat absolutely anything as long as you keep track of it all...with my foodie predilections I have to have that flexibility or I can't do it. (No, I am no Oprah and this is not turning into a WW ad...the program has definite issues, especially with the newest revamp...but the basic premise is sound. The thing just works.)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I already knew how to cook and eat healthy...it just that I didn't. I ate (and drank) all the time, like there was never going to be enough to fill me. Occasionally I made good choices, but not consistently enough to matter, I was going to need the accountability of someone weighing me every week...so last April I finally took the plunge and walked in to my local meeting, I cried hard when I got on the scale because I couldn't believe it really had gotten to that point, and I think I cried through my first few meetings too. But somehow, incredibly, my lucky streak with scary life choices was still with me. The meeting I walked into was not only full of supportive people with the same issues I had, but was led by an absolute dynamo of a woman who has cheered me on every step of the way. Her no-nonsense take on what the program does and does not do is exactly my cup of (unsweetened) tea. And with her support, I have now lost over 80 pounds,<i> Eighty</i>. It's a ridiculous number, isn't it ? I barely recognize pictures of sad, stressed out me, I'm a new, happy woman - with knees and a back that don't hurt anymore - who has energy to get things done. And one of the things I want to get done is writing in my blog about all the exciting cooking I'm doing, And that, dear readers, is why we're here :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRK-0x0Fm3E7ifkVYk61JHgvDDOoEaWwwBOkwajXlaRkl1kkhehDjIksWfZc-QESzm0XuzbEvhyUz-AxEX6ooKzcUk_xtQgN_2_jukn-VY1XEY7nVVe6OPSaR5jDZPfR4I9wMEKlQMaRE/s1600/IMG_20160214_181905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRK-0x0Fm3E7ifkVYk61JHgvDDOoEaWwwBOkwajXlaRkl1kkhehDjIksWfZc-QESzm0XuzbEvhyUz-AxEX6ooKzcUk_xtQgN_2_jukn-VY1XEY7nVVe6OPSaR5jDZPfR4I9wMEKlQMaRE/s320/IMG_20160214_181905.jpg" width="320" /></span></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">If you've made it this far (yeah, I do go on :) ) you're probably thinking "Well, no wonder she was approaching maximum density - look at these recipes !! Butter ! Cream ! Cheese ! Pork fat !!" I assure you, I have not given up on any of these lovely things. I just keep track of how much of them I eat....and I don't eat them all the time. (And I <i>definitely</i> haven't quit drinking !) I plan to keep blogging all the good things we love, as well as the good things that are good for us. Today's recipe is definitely in the latter category.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Each week at WW we get a weekly handout - usually consisting of some sort of pithy "yay us" articles and tips (this week's was all about an app with 1 minute workouts that we can download...of course, it didn't mention that it isn't available for Android. Because apparently screw us if we're not drinking the Apple Kool-Aid...wonder how many points that is ? See, I told you they have issues ! But I digress...). It also usually has a WW recipe...and herein lies the problem. While I cook a lot of Cooking Light recipes (for the most part they are pretty flavorful , filling, and work well with minimum tweaking) , I find most of the WW ones lacking - way too watered down, not enough flavor, too many points for not enough of a serving, This week's actually looked promising, though -a 0 point Italian-ish veggie soup that looked like it would actually work. With me spending most of Valentine's weekend alone I thought I might need the extra points for treats (and sure enough I woke up to caviar and chocolate...mmm !) , so I figured a pot of 0 point soup would fit the bill perfectly...I just had to fix it a little, Lose the fennel (personally can't stand the stuff), add in some other filling 0 point veggies to replace it...eggplant and mushrooms, that would be just the thing, Oh, and cook the onions a little first (really, WW - that's a soup making basic !) , and cook the firmer vegetables a little longer than the greens. Yup - minimal fuss, maximum taste...this stuff is awesome, Excellent flavor, perfect broth to veg ratio, just the thing for the sub-zero weather this weekend.. Eating a bowl while I blog, actually :)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The great thing about a soup like this is that it's so adaptable. As written, it truly is 0 points - meaning you can really eat your fill, as much as you want - and it's actually pretty satisfying just as is. You can definitely change around the vegetables - go ahead and put the fennel bulb in (thinly sliced), add some leeks, use up the green pepper you have hanging around - whatever you like. You can also add pretty much anything as a garnish or mix in and it would work; the bowl in the picture had 2 oz of cubed cooked polenta stirred in at the end (2 points - you can get it ready made in tubes, though we happened to have some made already) and 1 tsp of grated Parmesan sprinkled on top (0 points). Cooked white beans would be outstanding (nothing wrong with canned - 1/4 cup is 2 points), as would your favorite cooked pasta (points vary); adding some fish with the greens or adding cooked chicken or shrimp at the end would turn this into a main course for not a lot of points. Bread would of course be wonderful - just make sure you know what and how much you're eating if you're tracking,</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Bottom line : eat what you like; then it isn't a diet, and that's the only way it works (for me, anyway),</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">So...if you've really really made it this far...thank you for reading, and staying with me, I promise moving forward I won't be quite so...soul-baring; not that there's anything wrong with that, this is just not that kind of blog. Usually :)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Enjoy !</span><br />
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<b><span style="font-size: large;">Italian-Inspired Vegetable Soup </span></b></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">loosely based on "Weight Watchers Weekly" recipe of Jan 24-30</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup chopped onion</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">olive oil spray to lightly coat bottom of pot (or use 2 tsp of olive oil - adds 3 points)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp kosher or sea salt</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">couple grinds black pepper</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 garlic cloves, minced</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 small zucchini or yellow squash )or both), cubed</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 small eggplant, cubed</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 medium red pepper, chopped</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">8 oz mushrooms, sliced</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">6 cups vegetable stock</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp dried thyme</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp dried oregano</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp dried basil</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 tsp (or to taste) crushed red pepper</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 cups chopped escarole or kale, chopped (packed tightly)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 cups fresh baby spinach (packed tightly)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">28 oz fire roasted chopped tomatoes, undrained</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 cup chopped fresh parsley</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Heat a large soup pot over medium heat; lightly spray with cooking spray. Add onion and cook until it starts to get soft and a little translucent, stirring occasionally - 10 minutes is plenty. Add the salt and pepper after it's been on about 5 minutes,</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add the garlic, zucchini, eggplant, red pepper, mushrooms and stock; bring to a boil, then reduce heat to a simmer. Add the thyme, oregano, basil and red pepper. Let simmer for 10 minutes; add the escarole and simmer another 5 minutes, then add the spinach and tomatoes. Simmer another 5 or 10 minutes, or until all the vegetables are done to your liking, Stir in the parsley and additional salt and pepper to taste.</span><br />
Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-6578892844639464372015-08-30T21:36:00.001-04:002015-08-30T21:36:33.576-04:00Grilled Swordfish with Tzatziki<div class="separator" style="clear: both; text-align: center;">
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This one has a little bit of a backstory, if you'll indulge me...don't worry, it will eventually get there ! <br />
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Even though I grew up surrounded by fantastic cooks, there were quite a few dishes that I never got around to trying (or appreciating - exhibit a, <a href="http://culinaryorgasm-karen.blogspot.com/2013/03/slainte.html" target="_blank">corned beef</a>) until I met my husband. One of these, surprisingly, was lamb. I'm guessing this was because of some combination of the good stuff being expensive, and the cheap stuff being...not so good (and therefore not something anyone in my family wanted to eat). Whatever the reason, it wasn't until I met Mark that I beheld the wonder that was lamb...specifically, lamb gyros. Fluffy pita bread, filled with deliciously grilled lamb marinated in something I couldn't quite identify...this was takeout food like I'd never seen before. And the sauce...oh, the sauce. Cool, creamy, garlicky goodness. I had no idea what it was, but that didn't stop me from gobbling it up whenever I got the chance. <br />
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Fast forward a few years, and I had the good fortune of working down the street from a great little Greek food spot in my own hometown - the <a href="http://www.farm-grill.com/" target="_blank">Farm Grill</a> . Despite the name, which makes it sound like - well - "farm" food, this is actually a counter-serve Greek restaurant with some seriously delicious food - and, from what my actual Greek friends tell me, the stuff is pretty legit. I remember we used to get our Greek coworker to call whenever we ordered lunch from there, figuring they would be nicer to her...not really known for their warm and fuzzy service, but the food is worth it (even if you don't have an obliging Greek coworker...Effie, I miss you ! ). When you walk in, you immediately see - and smell - the gyro meat, rotating on tall vertical rotisseries. I could write a whole post about Farm Grill, but the important bit for this story is the gyro - for this is where I discovered this delicious sauce was called "tzatziki" At this point I still wasn't quite the crazy foodie I am today, but I was definitely on my way...a little knowledge can be a scary thing ! <br />
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My next flirtation with tzatziki was in the early days of this blog...well it wasn't actually tzatziki, it was a cucumber <a href="http://culinaryorgasm-karen.blogspot.com/2010/09/riding-on-marrakesh-express.html" target="_blank">raita</a> - the Indian version which is a close cousin (but without the dill and garlic seen above). As noted in that entry, the guys weren't really enamored of it, so I didn't make it again...but I didn't stop thinking about tzatziki. <br />
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And then, there was the bluefish. <br />
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Earlier this summer, the guys went on a fishing trip for striper...except no one caught any keeper striper. They did, however, catch tons of bluefish - and my guys being enterprising, resourceful boys decided to bring all of it home...not only theirs, but their boatmates as well. Unfortunately, what they didn't know at the time was that you really can't freeze bluefish - bluefish at its best takes a little work to achieve Culinary Orgasm status, but frozen is just no good - it turns into an unappetizing mush. I, however, did know this - and slightly panicked at the sight of 10 pounds of bluefish fillets that had to pretty much be cooked in 24 hours ! Half of it immediately went into brine for smoking (delicious - will try and get that on the blog at some point), some was transformed into Vietnamese Caramel Bluefish that night ( also delicious and in need of some blog love; I based mine on <a href="http://cooking.nytimes.com/recipes/1017451-fast-vietnamese-caramel-bluefish" target="_blank">this</a> recipe ) The rest was destined for the grill the next day. I knew it was going to need some sort of sauce, and mustard sauce - my traditional favorite on blues - was out as my husband hates that particular combination.(Okay, full disclosure - I did make a little mustard sauce just for me :) ) . The time was ripe for me to get a good tzatziki under my belt...not that I'd ever had it with bluefish before, but I somehow knew that it would be a match made in heaven. And oh man...was it ever ! <br />
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Bluefish is such a strongly flavored, oily fish that it needs something bright to cut it...and tzatziki is definitely that; lemony, garlicky, herby brightness. That's why it works so well with lamb...but really, it good on all kinds of stuff. Any kind of meat or fish you can think of (burgers ! chicken breast ! the mind boggles)...killer on a baked potato...spread on pita bread...or just eaten with a spoon. I think the main difference with the version I make now is the yogurt; real Greek yogurt is essential to this dish, the runny American stuff just won't cut it. That, and make sure you use fresh minced garlic; I was out the day I photographed this, so I used the paste...not nearly as good. (How the heck does a foodie run out of garlic ! grrrr...) <br />
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Since I don't have pictures of the bluefish dinner, you're getting the next best thing - a simple grilled swordfish that we did tonight. Nothing fancy here, just marinated it in a little olive oil, lemon juice, salt, pepper and dill; grilled on a super hot fire about 5 - 6 minutes a side. The tzatziki is the real star here - true Culinary Orgasm ! <br />
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<strong><span style="font-size: large;">Tzatziki</span></strong><br />
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<span class="ingredient" itemprop="ingredients"><span class="quantity">Fat content on the yogurt is personal preference, but I personally find this work best with 2%. </span></span><br />
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<span class="ingredient" itemprop="ingredients"><span class="quantity">1</span> <span class="name">English cucumber or 2 - 3 mini cucumbers, very finely chopped ( no need to peel unless you prefer; remove seeds if large). </span> </span> <br />
<span class="ingredient" itemprop="ingredients"><span class="quantity">2 - 4 </span><span class="name">garlic cloves, minced </span> </span> <br />
<span class="ingredient" itemprop="ingredients">1 <span class="unit">cup </span><span class="name">plain Greek yogurt</span> </span><br />
<span class="ingredient" itemprop="ingredients">2 <span class="unit">tablespoons</span> <span class="name">finely chopped fresh dill</span> </span> <br />
<span class="ingredient" itemprop="ingredients">2 <span class="unit">tablespoons</span> <span class="name">fresh lemon juice</span> </span> <br />
<span class="ingredient" itemprop="ingredients">1 <span class="unit">tablespoon </span><span class="name">olive oil</span> </span><br />
<span class="ingredient" itemprop="ingredients">S</span><span class="ingredient" itemprop="ingredients"><span class="name">alt and pepper to taste</span></span><br />
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<span class="ingredient" itemprop="ingredients"><span class="name">Mix all ingredients, adding salt and pepper to taste at the end. Let sit about an hour to really let the flavors blend. </span></span>Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-24684539969882517572015-05-02T11:38:00.000-04:002015-05-02T11:38:50.141-04:00Lighten Up : Poached Eggs with Caponata and Polenta<span id="goog_1603123842"></span><span id="goog_1603123843"><br /></span>
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And now for something completely different...<br />
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Yes, even your intrepid blogger needs to lighten up from time to time. I firmly believe in the "all things in moderation" approach: paleo, gluten free, raw vegan diets are definitely not the thing for me... I love food way too much, and I never want to lose that. The problem (or my problem, anyway) is when you don't practice the "moderation" part; it becomes far too easy to slip from "curvaceous" to "cowabunga". The solution (again, this is just for me; I don't presume to know your life !) is to lean more towards the lighter side of the "all things" approach. And so, a new feature on this blog: food that is definitely worthy of the "Culinary Orgasm" title, but won't leave you lying on the couch gasping for air.<br />
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Eggs in custard cups are something I'm rather fond of; there's a fantastic recipe here for Baked Eggs with Creamy Leeks that I really love (end of one of my Irish entries : <a href="http://culinaryorgasm-karen.blogspot.com/2012/03/full-irish-breakfast-culinary-orgasm.html" target="_blank">A Full Irish Breakfast, Culinary Orgasm Style</a> ...this recipe can also easily be lightened by substituting pan spray for butter and fat free half-and-half for heavy cream. No one will be the wiser; part of the magic of leeks). Whilst perusing my fridge this morning my eye lit upon some leftover caponata and polenta; this, I thought, would be the perfect first entry for my new feature. After all, breakfast is the most important meal of the day ! And it was perfect; indulgent and satisfying enough for a weekend breakfast, but light enough not to weigh me down for the rest of the day. (Bad pun not intended !)<br />
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Caponata (a Sicilian eggplant dish, sort of a sweet and sour relish) is something that's readily available in stores, along with tubes of ready-made polenta. Look for both in the refrigerated section, usually near where you'd find hummus and/or fresh pastas (in my usual supermarket that's actually the same place). Caponata can also sometimes be found in jars, though the fresh kind is usually better. Both caponata and polenta can also easily be made at home; the caponata I used here is a lighter, less sweet version of my own making, I've included the recipe here, though I'm still in the process of tweaking it. Polenta cooking instructions are on the box; in order to slice it like I have here, you'll need to chill it in a loaf pan until firm enough to slice (preferably overnight). This is just the good ol' tube kind from the store. A few blackberries on the plate...and we have achieved Culinary Orgasm.<br />
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<b><span style="font-size: large;">Poached Eggs with Caponata and Polenta</span></b><br />
<br />
These can be baked in a water bath, per the leek recipe above; for one or two servings, the microwave actually works pretty well, so those are the directions I'm giving here.<br />
<br />
For one serving :<br />
<br />
1 egg<br />
2 tablespoons caponata (purchased, or recipe below)<br />
1 slice polenta, warmed (this can also be microwaved, but for extra polenta goodness sear the slices in a pan with pan spray until a little toasted on both sides)<br />
Salt and pepper to taste<br />
Pan spray<br />
<br />
Spray a custard cup (or oven-safe mug, or small bowl) with pan spray. Spoon the caponata into the cup, then carefully crack the egg on top, Microwave until the egg is done to your liking; I suggest starting with 30 seconds, then adding time in 15 second intervals until its cooked just how you like it,<br />
<br />
Slide the egg onto the slice of warmed polenta, and enjoy !<br />
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<br />
<br />
<b>Light + Simple Caponata </b><br />
(loosely based on a Weight Watchers version, not linkable - sorry !!)<br />
<b><br /></b>
Pan spray <br />
1 small uncooked red onion, chopped <br />
1 small eggplant, diced (small cubes)<br />
1 Tbsp capers, drained and chopped <br />
1 tsp minced garlic <br />
14 oz can fire roasted chopped tomatoes, undrained <br />
1 Tbsp chopped fresh oregano (or 1 tsp dried)<br />
1 Tbsp chopped fresh basil (or 1 tsp dried)<br />
2 Tbsp vinegar <br />
1/4 cup water, if needed<br />
1/2 tsp salt, or to taste<br />
<br />
<br />
Spray a large sauté pan or a high-sided skillet with cooking spray. Set over medium heat, add onion, and cook, stirring often, for 3 minutes, or until softened. Add eggplant and continue cooking, stirring often, for 4 minutes, or until eggplant softens at edges. Stir in capers and garlic; cook for a few seconds, until fragrant.<br />
<br />
Stir in tomatoes, oregano, basil and vinegar; add water if it seems dry. Bring to a full simmer. Cover, reduce heat to low, and simmer slowly for 30 minutes, until slightly reduced and the eggplant is nice and soft.<br />
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This will make more than you need; caponata is tasty with all sorts of things. Serve it as a side dish, use it to top chicken or fish before baking, spread it on bread...whatever floats your boat !<br />
Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-6507141400014467102015-02-09T17:55:00.000-05:002015-02-09T17:55:58.846-05:00the world's easiest beer bread <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22gBQMWSJ1NGils3kdn9Q_1rEkEyRnUjInXJNnHJJi2niRA6Kjuf8e3YGQ7elMa3setJ-gIibOJItPFEw3aT9Zfz1wVRvZ5HA7K1X5-ZZ6vpZaLXVl78foTc7i-E6npgDYeyFWPVIh08/s1600/bread+harp+cut+final.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22gBQMWSJ1NGils3kdn9Q_1rEkEyRnUjInXJNnHJJi2niRA6Kjuf8e3YGQ7elMa3setJ-gIibOJItPFEw3aT9Zfz1wVRvZ5HA7K1X5-ZZ6vpZaLXVl78foTc7i-E6npgDYeyFWPVIh08/s1600/bread+harp+cut+final.jpg" height="218" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">beer bread made with Harp...mmm mmm good ! </td></tr>
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"Put one foot in front of the other"....that's all I have to do to start blogging again, right ? Baby steps...<br />
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This really is just about the easiest beer bread in the world...well, short of buying a mix. There's really no reason to buy a mix, though; we're talking 5 ingredients including the beer...most likely things you have around the house, assuming someone in your house drinks beer (or buys it for their friends). Oh, you can throw in more ingredients, if you feel up to it; this can very easily turn into an Italian Herb bread, or a Cheddar-Dill Bread, or even an Apple-Cinnamon Bread. At its core, though, this is simple perfection; beautiful crust, tender crumb, the slightest touch of sweet. Hearty enough to stand up to whatever you want to spread on it, adaptable enough to make friends with whatever meal you want to serve it with, confident enough to stand on its own...this is just damn good bread. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcl9f6pYiMwjX4W2CX_8Jiqfi6P3aqP3WGFwmI9kQkCY9D4z-NZ1LhL7vJ3qvtCX-5F36EujNvEBP7SiKUIWkECdXRWspozht1j_ADqCuN7BVdZjZ8LCEVWmhX8mCE_yoTgSSeRlyxoA/s1600/bread+sam+with+glass.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcl9f6pYiMwjX4W2CX_8Jiqfi6P3aqP3WGFwmI9kQkCY9D4z-NZ1LhL7vJ3qvtCX-5F36EujNvEBP7SiKUIWkECdXRWspozht1j_ADqCuN7BVdZjZ8LCEVWmhX8mCE_yoTgSSeRlyxoA/s1600/bread+sam+with+glass.jpg" height="171" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">bread made with - and standing next to - a Sam Adams</td></tr>
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When I set out to come up with a basic beer bread recipe, I had a few requirements. The few mixes I've tried - and a lot of the recipes I found - all had copious amounts of sugar; curiously, many of them also called for melting large quantities of butter and dumping it over the bread before baking. I have nothing against sugar and butter - especially combined with bread dough; fried dough is one of my favorite foods on earth - but that's not what I was looking for here. I just wanted bread. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaY0LFO1GCwNQO5myG3EZWdVTPpljebV-ItstTXUhfcsu_7VxbWm0i9tUYBmuxD0V7BosaEAmRU4WYYC86lqHhyphenhyphendyokJ0X-kGTL6Lvq6VWsFQaAQ6s6pZqqddGNBivncE6TG0v4JQKw3Q/s1600/bread+harp+whole.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaY0LFO1GCwNQO5myG3EZWdVTPpljebV-ItstTXUhfcsu_7VxbWm0i9tUYBmuxD0V7BosaEAmRU4WYYC86lqHhyphenhyphendyokJ0X-kGTL6Lvq6VWsFQaAQ6s6pZqqddGNBivncE6TG0v4JQKw3Q/s1600/bread+harp+whole.jpg" height="196" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">another shot of the Harp loaf </td></tr>
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As for the beer, "extra" beer is not a term that is used in my house. We love beer - all kinds of beer - and consume large amounts of it on a regular basis; our main concern through the recent snowstorms was maintaining our beer supply. I've heard legends of people who don't like beer; they buy beer for parties, but if it doesn't get enjoyed that night it sits unloved, languishing in the back of the fridge. Don't let this happen to your beer - use it for bread. Who doesn't like<em> bread</em>, for Pete's sake ? (Answer : probably people who don't read this blog : ) ) . You can use absolutely any kind of beer to make this bread, from the cheap swill you buy for your relatives who don't know any better to the most snooty of microbrews. In the end, they will all turn into bread...and bread is the staff of life, after all. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwvtT1qntzcPU0UlKsD_4YAv-V6MbVDXt4RZTwJIG7pZApi7eFNX-pTj18P8wGf39CK3YoQIvVUSEHRGe8t-ezQijnHMKNn4VYuq1bUTGtq8iUi6Vc2Kof2RI-qNdsAfb67VAhY3EKg0/s1600/bread+sam+whole+single.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwvtT1qntzcPU0UlKsD_4YAv-V6MbVDXt4RZTwJIG7pZApi7eFNX-pTj18P8wGf39CK3YoQIvVUSEHRGe8t-ezQijnHMKNn4VYuq1bUTGtq8iUi6Vc2Kof2RI-qNdsAfb67VAhY3EKg0/s1600/bread+sam+whole+single.jpg" height="234" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and another shot of the Sam </td></tr>
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<span style="font-size: small;">A few additional notes : </span><br />
<ul>
<li><span style="font-size: small;">Do follow the cooling instructions at the end...it's tempting to tear right in when this comes out of the oven, but it will very likely fall apart if you do. </span></li>
<li>If your beer isn't quite 12 ounces - for example, Red Stripe comes in an 11.2 ounce bottle - just add a little water until you get to 12 ounces (1 1/2 cups)</li>
<li><span style="font-size: small;">I've given some variations at the end of the recipe. You can also sub out half the white flour for whole wheat; I would suggest adding another teaspoon of baking powder if you do. (I probably wouldn't use more whole wheat than that , or you will get very dense bread...though if you're into that sort of thing, go for it !) You can also substitute brown sugar for white, if you like the taste of the brown; brown sugar is particularly nice with whole wheat flour, and also goes very nicely with many types of beer.</span></li>
</ul>
<br />
<strong><span style="font-size: large;"></span></strong><br />
<strong><span style="font-size: large;">Basic Beer Bread</span></strong> <br />
<br />
3 cups flour <br />
1 tablespoon sugar <br />
1 tablespoon baking powder <br />
1 teaspoon salt <br />
1 (12 ounce) beer of your choice <br />
<br />
Preheat oven to 375. Grease an 8" loaf pan (or spray with cooking spray)<br />
<br />
Combine dry ingredients in a large bowl; slowly pour in beer. Mix with a nice sturdy spoon (this will be thick) until combined.<br />
<br />
Spread batter in pan. Bake for about 45 minutes, or until it's starting to brown and a toothpick inserted in the center of the loaf comes out clean. <br />
<br />
Cool in the pan on a rack for 10 minutes; then remove from pan and cool another 10. <br />
<br />
Serve warm, cold, or anywhere in between. Keeps very well. <br />
<br />
<strong>Variations :</strong> <br />
<br />
Italian Herb Bread : add 1/4 cup Parmesan cheese and 2 1/2 tsp. Italian Seasoning to dry ingredients. (I mix my own Italian Seasoning; for this bread, that would basically work out to 1 tsp. oregano, 1 tsp. basil, and 1/2 tsp. rosemary). A teaspoon of minced garlic wouldn't go amiss here either. <br />
<br />
Cheesy Dill Bread : add 1/2 cup grated cheddar and 2 tablespoons fresh chopped dill (or 2 tsp dried) to dry ingredients.<br />
<br />
Apple-Cinnamon Bread : increase sugar to 2 tablespoons. Add one peeled and chopped apple and 2 tsp. of cinnamon to dry ingredients. <br />
<br />
Irish Beer Bread : use Guinness for beer; add 1/2 cup currants to dry ingredients. (This would work particularly well with the whole wheat - brown sugar version) <br />
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<br />Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com1tag:blogger.com,1999:blog-6254220860382105591.post-52127943244339220132014-06-11T20:51:00.001-04:002014-06-11T20:51:48.588-04:00Wild Turkey Carnitas (a la Hank Shaw) <div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7qX2-25eHwIx6NFdeNN7i6toOcmkIA8MzJCX7pKhdlS0esIootqbtWnwIsyl1kLyYw8Y8kU7302uxEhmfNFwLLHzVeyhG7pybb-UKojxRSj9E4lOXnLjRW6sIR-LYW9HvWLW9LPw0Oc/s1600/IMG_20140611_183438067_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7qX2-25eHwIx6NFdeNN7i6toOcmkIA8MzJCX7pKhdlS0esIootqbtWnwIsyl1kLyYw8Y8kU7302uxEhmfNFwLLHzVeyhG7pybb-UKojxRSj9E4lOXnLjRW6sIR-LYW9HvWLW9LPw0Oc/s1600/IMG_20140611_183438067_HDR.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ready to roll ! </td></tr>
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<span style="font-family: inherit;">For years, we have been looking for something to do with the
drumstick and wings of our wild turkeys. Leave it to <a href="http://honest-food.net/2013/04/05/turkey-carnitas-recipe" target="_blank">Hank Shaw</a> to come up with
the delicious, delicious answer.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6FUMliaLooD1xPHy88H8vEkspy7YbbSDkM9Y0sESgywzTSUbPT-95TblTi3wdqXROT-lDpEb-XHZAatED29VXNg5jxga-uf2zPTOywbik4pVAt7qtKaUO6tLZt9RrUGNtYnAhT-Krew/s1600/IMG_20140611_182133148.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6FUMliaLooD1xPHy88H8vEkspy7YbbSDkM9Y0sESgywzTSUbPT-95TblTi3wdqXROT-lDpEb-XHZAatED29VXNg5jxga-uf2zPTOywbik4pVAt7qtKaUO6tLZt9RrUGNtYnAhT-Krew/s1600/IMG_20140611_182133148.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">our favorite taco fixings</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdJrtMKNjpeqidGlJcc_doI-bjFSVcEAvTUGXUABAbEzHG0XSM2akACGp0rmjCyzVrXI_eYmoPSWYTkIRNJ0FEJ8kWUHCJPZb23wlMWNbvuuMWG0Dep4mlmkNzSEFlClPohFxR0TBaGg/s1600/IMG_20140611_183513548.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdJrtMKNjpeqidGlJcc_doI-bjFSVcEAvTUGXUABAbEzHG0XSM2akACGp0rmjCyzVrXI_eYmoPSWYTkIRNJ0FEJ8kWUHCJPZb23wlMWNbvuuMWG0Dep4mlmkNzSEFlClPohFxR0TBaGg/s1600/IMG_20140611_183513548.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://culinaryorgasm-karen.blogspot.com/2011/08/fish-tacos-with-tequila-lime-aioli-and.html" target="_blank">Auntie Jojo's Black Bean Salad</a> on the side </td></tr>
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<span style="font-family: inherit;">When the resident hunters started bringing home wild turkeys years ago, we wanted to do them justice; we had heard the meat was tough, but we were no amateurs in the kitchen…there had to be a way to tame this wild beast (so to speak). Our first attempt was to do the whole thing on the smoker/grill; as I recall we even tried to brine the meat beforehand for optimal results. All day long it smoked…eagerly we waited for the delicious-smelling meat to be done, and indeed, the breast was delicious; lightly smoky and juicy. Try as we might, though, we couldn’t get a bite off the drumstick; it wouldn’t tear off no matter how hard you pulled. As for the wings, you couldn’t even find a place to start the attack; there appeared to be no meat at all. So, we resolved to use the smoked parts as ingredients in other dishes; beans and greens both get along with smoked poultry parts beautifully, and we love those sorts of dishes around here. The breasts and thighs eventually found their way into dishes like <a href="http://culinaryorgasm-karen.blogspot.com/2011/03/turkey-chili-verde-slow-cooker.html" target="_blank">chili verde</a>…but the drums and wings were mostly just a sad afterthought.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUMBEDmsawmDhadw7rNqdNJ4q-HBEEfisjkJtg0obSI3XzGUQche2ntNSGPsAZiIeDQ2PPIBq_YZq44mF9UhKxDNkGR-soSd2Zqtts0KULVS_3IIhcu4I3QfxuAYsBKvjzoCX9Ce9WVY/s1600/IMG_20140611_105934747.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUMBEDmsawmDhadw7rNqdNJ4q-HBEEfisjkJtg0obSI3XzGUQche2ntNSGPsAZiIeDQ2PPIBq_YZq44mF9UhKxDNkGR-soSd2Zqtts0KULVS_3IIhcu4I3QfxuAYsBKvjzoCX9Ce9WVY/s1600/IMG_20140611_105934747.jpg" height="130" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">spice lineup</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9AEPwLOv6KnCZpeNS4hVrzb0eib1pQNW9NjPoUNNB9t-TGJLEGGo_BOjW6wpe7jN65O30h3zLBsm1WNw0KXjNVpQCzAUUIAzQhjaHDfuIBEjJkwzajFC7H59Dz7bkODL7EVhAUNutdQ/s1600/IMG_20140611_103559623_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9AEPwLOv6KnCZpeNS4hVrzb0eib1pQNW9NjPoUNNB9t-TGJLEGGo_BOjW6wpe7jN65O30h3zLBsm1WNw0KXjNVpQCzAUUIAzQhjaHDfuIBEjJkwzajFC7H59Dz7bkODL7EVhAUNutdQ/s1600/IMG_20140611_103559623_HDR.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">see ? it's just turkey !<br /><br /><br /><br /></td></tr>
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<span style="font-family: inherit;">Flash forward to last year, and a
fortuitous set of circumstances; a pair of wild turkeys in the freezer, and an
extremely timely post from Hank Shaw (<a href="http://honest-food.net/" target="_blank">Hunter Angler Gardener Cook</a>). I love,
love, LOVE this man…have been reading his blog for years and have a few of his
cookbooks. He has the same love of both good food and the outdoor life that
holds our family together, but he’s a million times more talented. We actually
got the chance to meet him when he was on a book tour this past fall; he is
just as cool and nice as he comes across in his writing (though I’m sure he
thinks we’re crazy, what with M’s ideas about hippo raising…don ‘t get me
started on that !) Hank posted about carnitas, that Mexican dish of “little
meats” – usually pork, cooked low and slow until falling apart tender and super
delicious. Hank’s was made with turkey – wild turkey, to be exact, and
specifically the legs and wings. If Hank said they were edible (and delicious),
it had to be true…and so I set out to make it. Four hours later we sat down to
try it…and OMGWTF, what a Culinary Orgasm. Tender, delicious, unbelievably good
on its own, killer in a sandwich, and absolutely spectacular in tacos…this is
some seriously good meat.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">simmering away </td></tr>
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<span style="font-family: inherit;">Basically, all I did here was to
change around the spicing (as I really don’t like juniper)…otherwise, this is
all Hank. If you don’t have wild turkey I think a regular legs and wings would
be fine; someday I’m going to try pork as well…if I can ever stop eating this!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZ07mgZLDVl-BGKUtiSVHhMASeDq9OQhgeLlYMvC6fNCJ9kngqpcwIOgf7AspLSFKJnVOltNQwTY_SqR_p2UIbKUaz-CWGPqqKWxWQ1Cogu6rpHVinBC_SwCk-wNTjVnNZhGvzvG2f9Q/s1600/IMG_20140611_183037749_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZ07mgZLDVl-BGKUtiSVHhMASeDq9OQhgeLlYMvC6fNCJ9kngqpcwIOgf7AspLSFKJnVOltNQwTY_SqR_p2UIbKUaz-CWGPqqKWxWQ1Cogu6rpHVinBC_SwCk-wNTjVnNZhGvzvG2f9Q/s1600/IMG_20140611_183037749_HDR.jpg" height="180" width="320" /></a></div>
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<strong style="font-family: Calibri;">Wild Turkey Carnitas</strong><br />
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</span>(mostly <a href="http://honest-food.net/2013/04/05/turkey-carnitas-recipe" target="_blank">Hank Shaw</a>, with my own variation on the spices)</div>
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<span style="font-family: inherit;">
2 turkey legs plus wings, or 2 turkey thighs</span></div>
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<span style="font-family: inherit;">2 teaspoons kosher salt </span></div>
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<span style="font-family: inherit;">2 teaspoons allspice berries, lightly crushed </span></div>
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<span style="font-family: inherit;">1 tablespoon black peppercorns, cracked</span></div>
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<span style="font-family: inherit;">1 tablespoon coriander seed, cracked (or 1 teaspoon
ground coriander)</span></div>
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<span style="font-family: inherit;">1 tablespoon cumin seed, lightly crushed (or 1 teaspoon
ground cumin)</span></div>
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<span style="font-family: inherit;">2 teaspoons dried oregano</span></div>
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<span style="font-family: inherit;">1 teaspoon dried orange peel </span></div>
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<span style="font-family: inherit;">1 small cinnamon stick</span></div>
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<span style="font-family: inherit;">2 cloves</span></div>
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<span style="font-family: inherit;">3 dried small chiles, such as an arbol or Thai</span></div>
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<span style="font-family: inherit;">3 bay leaves</span></div>
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<span style="font-family: inherit;">5 tablespoons lard or olive oil</span></div>
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<span style="font-family: inherit;">2 teaspoons (approximately) honey</span></div>
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<span style="font-family: inherit;">Juice of 1/2 an orange</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Note on the whole or lightly crushed spices: if you have
a tea infuser or cheesecloth to make a little packet with, use them – easier than
picking out whole peppercorns later! </span></div>
<div style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: inherit;">Remove the skin from the turkey. Put the turkey in a
large Dutch oven or large lidded pot; add all the herbs, spices and enough
water to just barely cover the meat in the pot. Cover and simmer for 3 to 4
hours, or until the meat is falling off the bone.</span></div>
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<span style="font-family: inherit;">When the meat is tender, remove from the pot and let it
cool. Shred with two forks or your fingers. Discard the bones and any tendons.
You can store the meat for up to a week at this point.</span></div>
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<span style="font-family: inherit;">When you want to serve the meat, add the lard (or oil) to
a frying pan and brown the meat as much as you like. At the very end, drizzle
in some honey to taste (trust me, it tastes REALLY good) the juice of half an
orange. Mix and serve – as the meat in a taco with your favorite fixings, on
your tostada or nachos, in a burrito or enchilada, in a sandwich, or just on a
plate…the possibilities are endless!</span></div>
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Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com2tag:blogger.com,1999:blog-6254220860382105591.post-69904446515120247632014-03-05T16:26:00.002-05:002014-04-03T16:47:16.416-04:00Crockpot Tagine <div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">mmm...tagine ! <br />
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<span style="font-family: Calibri;"><span style="font-family: Verdana, sans-serif;">I’ve been doing tagines in my crockpot for a while now (see here for my first foray : </span><a href="http://culinaryorgasm-karen.blogspot.com/2011/02/lamb-tagine-slow-cooker.html"><span style="color: blue; font-family: Verdana, sans-serif;">http://culinaryorgasm-karen.blogspot.com/2011/02/lamb-tagine-slow-cooker.html</span></a></span></div>
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<span style="font-family: Verdana, sans-serif;">Somehow, I still have yet to acquire an actual tagine. It’s not that I don’t want one, of course…it’s just that it’s been working so well in my crockpot that I haven’t felt the need to run out and buy one (not that that’s ever stopped me before…”impulsive kitchen spending” should be my middle name[s] ! ) I’ve tweaked and twaddled and done all sorts of things to this recipe since I first started on the road to Morocco, and I’m really happy with where it’s gone…so happy, in fact, that I feel the need to share it with you all. It’s my blog; I can totally do that :) <span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;"></span></span>. </span></div>
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<span style="font-family: Verdana, sans-serif;">In addition to messing around with the recipe, I’ve included one for Ras el Hanout. What is Ras el Hanout, you ask ? Translated from the Arabic it means “head of the shop” – basically, the top shelf of spices that the merchant offers (as in high quality), all mixed together as a sort of Moroccan house seasoning.<span style="mso-spacerun: yes;"> </span>It usually involves a good dose of what we think of as sweet spices: cinnamon, coriander, nutmeg etc mixed with some hot and/or peppery elements. Many stores sell a bottled version all ready to go (the McCormick version is likely available at your local supermarket; at least it is at mine), or you can very easily mix your own. The good thing about mixing your own is that if you’re violently opposed to, say, anything anise or fennel flavored (as everyone in my house is) you can just leave it out.</span></div>
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<span style="font-family: Verdana, sans-serif;">The other fun thing about this one is the garnishes. I love meals that you put out with a pile of garnishes; everyone ends up with a custom version of what they like best, and you don’t have to worry about picky people not liking some of your ingredients. The preserved lemon is an especially lovely (but sometimes controversial)<span style="mso-spacerun: yes;"> </span>ingredient…preserving lemons in salt turns the rind into a silky, fragrant condiment …a little too perfumy for some, though. If you’re game, preserved lemons are super easy to make (once again I must link to my beautiful friend Sarah’s blog :<span style="mso-spacerun: yes;"> </span></span><a href="http://whatscookinginyourworld.blogspot.com/2011/02/day-1095-moroccan-preserved-lemons.html"><span style="font-family: Verdana, sans-serif;">http://whatscookinginyourworld.blogspot.com/2011/02/day-1095-moroccan-preserved-lemons.html</span></a><span style="font-family: Verdana, sans-serif;"> ; but they do take a lot of time (almost all hands-off). Luckily; they are also starting to creep into stores ; I was able to find a jar at Russo’s (</span><a href="http://russos.com/"><span style="font-family: Verdana, sans-serif;">http://russos.com</span></a><span style="font-family: Verdana, sans-serif;"> ), much to my instant tagine gratification. Harissa is another fun condiment; a fiery hot red pepper paste. Your favorite hot sauce (Tabasco, sambal oelek, sriracha) will stand in nicely; I’ve also found some nice hot picante olives that work beautifully. Or just enjoy your tagine as is; you’re driving the bus here ! </span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe as written out here works equally well with lamb or chicken, though I strongly recommend chicken thighs if you’re going the bird route (they hold up so well in the crockpot, yet they’re not so dark that they offend anyone opposed to dark meat). I’m sure turkey or a stewing sort of beef would also work beautifully. Just collect yourself up a couple pounds of meat, get together some Ras el Hanout, and have at it! </span></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Crockpot Tagine (chicken or lamb)</strong> </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;">1 -2 tablespoons extra virgin olive oil </span></div>
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<span style="font-family: Verdana, sans-serif;">2 large onions, chopped </span></div>
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<span style="font-family: Verdana, sans-serif;">3 -4 garlic cloves, chopped </span></div>
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<span style="font-family: Verdana, sans-serif;">1<span style="mso-spacerun: yes;"> </span>inch fresh ginger, finely chopped </span></div>
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<span style="font-family: Verdana, sans-serif;">4 teaspoons Ras el Hanout </span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon cayenne pepper (optional) </span></div>
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<span style="font-family: Verdana, sans-serif;">salt and black pepper to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup chicken stock (plus additional if needed) </span></div>
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<span style="font-family: Verdana, sans-serif;">1 pinch saffron or 1 teaspoon turmeric </span></div>
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<span style="font-family: Verdana, sans-serif;">1 tablespoon flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tablespoon honey </span></div>
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<span style="font-family: Verdana, sans-serif;">2 tablespoons tomato paste </span></div>
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<span style="font-family: Verdana, sans-serif;">3 lbs boneless skinless chicken or boneless lamb, chopped into large chunks<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Verdana, sans-serif;">2 (14 ounce) cans diced tomatoes, with liquid</span></div>
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<span style="font-family: Verdana, sans-serif;">2 (14 ounce) cans chickpeas, drained </span></div>
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<span style="font-family: Verdana, sans-serif;">6 ounces dried apricots, chopped or quartered if large </span></div>
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<span style="font-family: Verdana, sans-serif;">2 carrots, peeled & diced </span></div>
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<span style="font-family: Verdana, sans-serif;">Rind of 1 preserved lemon, rinsed and pulp removed, chopped (optional) </span></div>
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<span style="font-family: Verdana, sans-serif;"></span><br /></div>
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<span style="font-family: Verdana, sans-serif;">Couscous, for serving (prepare according to package directions; we prefer the larger Israeli type here) <span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Verdana, sans-serif;">Garnishes : Additional preserved lemon, cilantro, harissa, chopped green olives (picante olives are quite nice) </span></div>
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<span style="font-family: Verdana, sans-serif;">Heat oil in a large frying pan and saute onions for 5-10 minutes, or until translucent. Add garlic and ginger and cook for another minute; add Ras el Hanout, cayenne, salt and black pepper and cook another 30 seconds, or until you can really smell the spices. Add chicken stock and saffron; gradually mix in flour until well incorporated. Add honey and tomato paste and mix well; remove from heat. </span></div>
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<span style="font-family: Verdana, sans-serif;">Transfer mixture to the slow cooker;<span style="mso-spacerun: yes;"> </span>add meat, tomatoes, chickpeas, apricots, carrots, and lemon (if using); stir gently but well to mix. Liquid should come just to the top of the mixture; if it seems dry add a little more chicken stock. </span></div>
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<span style="font-family: Verdana, sans-serif;">Cook on LOW for 8 hours or on HIGH for 3 to 4 hours. (cooking times depend on your slow cooker)</span></div>
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<span style="font-family: Verdana, sans-serif;">Serve over couscous (prepare according to package directions) </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Ras El Hanout</strong> </span></div>
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<span style="font-family: Verdana, sans-serif;">1 tablespoon ground cumin</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tablespoon ground coriander</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tablespoon turmeric</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tablespoon paprika</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoons nutmeg</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">1 teaspoon ground cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon ground cardamom</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon ground allspice</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon cayenne pepper</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 teaspoon ground cloves</span></div>
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<span style="font-family: Calibri;"><span style="font-family: Verdana, sans-serif;">Combine and mix well; store in airtight container.</span> </span></div>
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Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com2tag:blogger.com,1999:blog-6254220860382105591.post-34455323127766557772014-01-03T20:30:00.001-05:002014-01-04T11:14:10.717-05:00Ribollita (Italian Bread and Vegetable Soup)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Apologies for the terrible picture - by the time I realized how good this was going to come out, it was gone ! </td></tr>
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Italians - gotta love them. I'm a quarter Italian, myself, though as I always say I think the only Italianate qualities I've inherited are the talking with my hands thing and my deep, deep love of food. (Though the food part could be from any and all of my ancestors :) )<br />
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One of the things I love about Italians is that not only do they love food, they waste <em>nothing</em>. A loaf of stale bread isn't something to be thrown out, to an Italian - it's a springboard, a gateway drug to all sorts of culinary delights. Not that the Italians have dibs on delicious things to do with stale bread, of course...this very blog is loaded with recipes for bread puddings, both savory and sweet; there are also references to French toast, croutons etc....but we're sticking with an Italian theme here. <br />
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We've already explored the glories of <a href="http://culinaryorgasm-karen.blogspot.com/2011/06/panzanella.html" target="_blank"><span style="color: blue;">panzanella</span></a> (Italian bread salad) in this space; but it's winter - lovely tomatoes are hard to come by, and our bodies and bellies crave something much more comforting, Ribollita - a hearty, warming soup - answers that craving perfectly, and I'm so glad I took the plunge and decided to learn how to make it. Think of the best minestrone you've ever had, but with bread instead of pasta (not like you don't dip bread in minestrone anyway ! ) - super flavorful broth, loaded with vegetables and creamy white beans, stick-to-your-ribs Italian nonna (grandma) goodness. And not only does this one use stale bread....next time you come to the end of a wedge of Parmesan, throw the rind in the freezer. It adds a wonderful depth of flavor to this or any other soup that that tastes good with cheese on top (don't most of them ? :) )<br />
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The only trick to this soup is to use a bread with some heft - something nice and dense that isn't going to dissolve in your soup. (Most French breads, although wonderfully useful when stale, would probably be a bit too airy for this - though use 'em if you got 'em, I say.). For this batch, I used a loaf of Italian Pugliese; sourdough, a dense ciabatta, or any peasant-type bread would work. Leftover rolls would be perfect - lots of nice crust to go around. If you want to make this and don't have stale bread on hand, just find the "day-old" rack in your supermarket and select a worthy candidate. Even a flavored bread would work, as this is one of those happy soups that take to all sorts of variation. Any kind of bean would probably be at home here, as would any sort of leftover vegetable. Spinach or Swiss chard could very easily stand in for the kale, if you're adverse to kale (though you should try it in this - it's wonderful). The recipe can easily be made kosher (yet still delicious) by omitting the pancetta and using vegetable stock or could even become vegan via the use of a vegan cheese alternative. Go forth and experiment...there's no wrong here !<br />
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<b>Ribollita </b><br />
Serves 6 - 8<br />
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1/4 cup olive oil<br />
4 oz pancetta, chopped<br />
2 medium onions, chopped (leeks or shallots would also work well - about 2 cups worth)<br />
3 good-sized carrots, chopped<br />
3 good-sized celery stalks, chopped<br />
2 cloves minced garlic<br />
salt and pepper to taste<br />
1 tablespoon tomato paste*<br />
2 14.5 oz cans diced tomatoes, drained (fire-roasted are great in this)<br />
8 cups kale, large stems removed and coarsely chopped <br />
2 15.5 oz cans cannellini beans, drained<br />
3 tablespoons chopped fresh basil (or 1 tablespoon dried)<br />
1 bay leaf<br />
1 piece of Parmesan rind (optional)<br />
6 - 8 cups chicken stock<br />
4 cups stale bread cubes, about 1 inch<br />
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Heat the oil in a large, heavy pot over medium heat. Add the onion and pancetta and cook for 5-10 minutes, or until the onions become translucent. Stir in the tomato paste, and add the carrots, celery, garlic, and salt and pepper to taste and cook for another 10 minutes or so, or until the vegetables just start getting tender (add a ladle or so of stock if it seems to be getting too dry.). Add the tomatoes, kale, beans, basil, bay leaf, and Parmesan rind if using along with the 6 cups of stock and simmer over low heat for 20 minutes. Add the bread cubes, along with some additional stock if the soup seems too thick (though you do want it thick) and simmer for 10 more minutes.<br />
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Serve with plenty of fresh Parmesan. and a nice glass of wine, if you're of the wine persuasion. (The Parmesan rind in the soup should have mostly dissolved...if yours is old and stubbornly still in one piece, you can fish it out before serving lest it traumatize somebody. Though if you're traumatized by Parmesan, you may have issues...)<br />
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<span style="font-size: x-small;">*I buy tomato paste in </span><a href="http://www.amorebrand.com/products/tomato-paste" style="font-size: small;" target="_blank"><span style="color: blue;">tube</span>s</a><span style="font-size: x-small;"> that resemble toothpaste tubes; these are awesome when you just need to add a little bit to something as you can store the rest in the fridge. If you only have cans, I suggest freezing the rest in tablespoon-sized scoops; stick them on a paper plate until frozen, then store them in a baggie once frozen. Way useful ! </span><br />
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<br />Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-32353845246116488092014-01-01T20:58:00.000-05:002014-01-01T20:58:59.981-05:00The BEST Collard Greens EVER ! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uGHd87V6aK3K6v80eXq9HRXOKxy7v4QOxCLGC_L6ptaqn1oaxNGPo2vnjG3_MYk5tn6PGNyYHAfQmeMUPxplxbhKmPa8bb-g43dklCu_STprqhrMjSiBXGnoR-lyqa1k5-FjM38yWKs/s1600/IMG_20140101_192946178.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uGHd87V6aK3K6v80eXq9HRXOKxy7v4QOxCLGC_L6ptaqn1oaxNGPo2vnjG3_MYk5tn6PGNyYHAfQmeMUPxplxbhKmPa8bb-g43dklCu_STprqhrMjSiBXGnoR-lyqa1k5-FjM38yWKs/s320/IMG_20140101_192946178.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I promise, they are the BEST !</td></tr>
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Honestly, I'm getting to the ribollita soon...but first, I have to talk about collard greens. <br />
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When I went to repost my New Years entry about black eyed peas today, I realized I had never finished the blog about the collard greens - and these definitely needed to join the blog. How they came about is sort of a funny story (aren't most of them ? I swear I can't do anything <em>normal</em>) - and of course, one I wanted to share. Such is the life of your intrepid blogger :)<br />
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Collard greens, for those who aren't familiar with them, are a dark green leafy vegetable related to cabbage, but tasting a little more spinach-like. (Collards are similar to kale - which is coming up in that ribollita post !). The leaves are pretty sturdy and stand up to a good amount of cooking; they are popular in the South as well as in Africa and South America. Collards, along with black eyed peas and cornbread are considered "good luck" foods eaten at New Years because all three resemble various sorts of money - start the New Year rolling in the stuff and it will come to you all year ! (that's the thought, anyway...). <br />
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These delicious greens used to always be the domain of the other foodie-in-residence here. I can't remember where we first had them - I know the local BBQ joint (<a href="http://blueribbonbbq.com/" target="_blank"><span style="color: blue;">Blue Ribbon</span></a>) does a stellar job with them, and at some point we decided they had to be part of our own BBQ feasts. One day whilst such a feast was in the works my co-conspirator was suddenly called away - leaving me to prepare the collards. Having never made them on my own, I decided to check a few sources first...and I ended up with the infamous Paula Deen. (This was before she got herself in trouble, of course). I figured Paula would definitely know a little somethin' about greens; the challenge would be to use things found in my own kitchen and suited to my own style of cooking. Her recipe called for something called "House Seasoning", which I reasoned was some sort of seasoned salt - not something I would have on hand. I did have plenty of Knorr's Chicken Bouillon cubes, though (the only ones I will use; as long as you adjust for the salt they make a perfectly fine stock) - and I also had a little jar of Montreal Steak Seasoning, the hot variety (my sister having purchased it in error and bequeathed to me; I'd never even opened it. ) I looked at the side of the jar, and sure enough this stuff was basically...seasoned salt. (It's very easy to make your own Montreal Steak Seasoning, there are recipes all over the intranet...I found a nice one <a href="http://aroomfortwowithaview.com/recipes/homemade-montreal-steak-seasoning-blend/" target="_blank"><span style="color: blue;">here</span></a> ) Okay, I could definitely work with this...and the rest of the recipe I really, really liked. Paula's method of making the flavorful cooking liquid first, then taking the tough part of the stem off and chopping the leaves ("chiffonade", in fancy cookery terms) before adding them meant I wouldn't need to cook the greens to death and they'd taste like greens, not mush. And adding the little bit of butter would get the flavor to stick to the leaves....yeah, I was all over this. So I dove in and crossed my fingers....and after the first bite, it was decreed that henceforth I would be in charge of cooking all collard greens - a position I happily accepted, because these really were the best collard greens EVER. <br />
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One other item to discuss before I get to the goods - smoked meat. The traditional meat to use with collard greens would be ham hocks, and indeed that is what Paula Deen calls for in her original recipe. While I love ham hocks, for some reason with these greens I love smoked turkey parts even more - something about the richness of poultry fat just enhances everything else going on here. My preference is to used smoked turkey tails, when I can find them at my local supermarket (turkeys store a surprising amount of fat in their tails) - and yes, they really do have them occasionally at Stop + Shop. Easier to find are the smoked drumsticks or wings; my photo below is of a wild turkey drumstick that we smoked ourselves, because we really are that awesome. Lacking smoked turkey of any kind, you can definitely (and quite successfully) use ham hocks. <br />
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Recipe below photos - enjoy ! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jjnpBxLLRpKvXu45xhWhFvwa2raefeXavjMbknk_UavXH4wbNujZoDBKWiWojDAbasLhLmOA_Lbr1rbmv95MULh9cNx7xu8XwK1Sj8lu00Gbp6_H697eNl9UYPx3kz4YDywu2P025hk/s1600/IMG_20140101_154328657.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jjnpBxLLRpKvXu45xhWhFvwa2raefeXavjMbknk_UavXH4wbNujZoDBKWiWojDAbasLhLmOA_Lbr1rbmv95MULh9cNx7xu8XwK1Sj8lu00Gbp6_H697eNl9UYPx3kz4YDywu2P025hk/s320/IMG_20140101_154328657.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">home-smoked wild turkey...oh yeah baby ! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0O67GOUJ58yjxbTlIFtLSoOduejg4iZLQ4UZSGmZxAyua-EP7zZDgpW16NoqbqUdoIsgut1IFOWfHwYBgPL4rgmj-40huH_l5IBBwI0mhP4Ees8R2HJ5ahR_anujnhFDv9oIeenfKk0/s1600/IMG_20140101_151521233.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0O67GOUJ58yjxbTlIFtLSoOduejg4iZLQ4UZSGmZxAyua-EP7zZDgpW16NoqbqUdoIsgut1IFOWfHwYBgPL4rgmj-40huH_l5IBBwI0mhP4Ees8R2HJ5ahR_anujnhFDv9oIeenfKk0/s320/IMG_20140101_151521233.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">wash the greens well <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOTZToVT1JldiiH7jImaQuqX7F2xyIeRrTSHzFxVDKNtMubnMUyh3i8VcWpoQAYDCdB7HyNqLBf8jd2vz1E_d_Uz_Y2jE9AE2AWT-Jgx_jCpv7hokfD9G6RxY73kq_BqV0TwhhgSqbGc/s1600/IMG_20140101_152318922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOTZToVT1JldiiH7jImaQuqX7F2xyIeRrTSHzFxVDKNtMubnMUyh3i8VcWpoQAYDCdB7HyNqLBf8jd2vz1E_d_Uz_Y2jE9AE2AWT-Jgx_jCpv7hokfD9G6RxY73kq_BqV0TwhhgSqbGc/s320/IMG_20140101_152318922.jpg" width="320" /></a></div>
cut off the excess stem <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKee1Vu6sDM6xuUrjhndAHQGrGJWZKr68VLLMM0mLtIb2xX9Zsh787FAMaZAFi7Imn-Aa3fer82E9Q0g0yJI3CydxFrTOTxYE_MAs-D8YpuLngZ0tyRXdq1gKYw9mNjS2tSgXyTK9qIo/s1600/IMG_20140101_152055927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKee1Vu6sDM6xuUrjhndAHQGrGJWZKr68VLLMM0mLtIb2xX9Zsh787FAMaZAFi7Imn-Aa3fer82E9Q0g0yJI3CydxFrTOTxYE_MAs-D8YpuLngZ0tyRXdq1gKYw9mNjS2tSgXyTK9qIo/s320/IMG_20140101_152055927.jpg" width="320" /></a></div>
stack...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQh1MmBaCVJLUYLR_QHPTCslj45EqLsf2T6ktdKe64kBZR84tuwSW_l0xcmoHE-sDJZ03c0CeLj_3JR0B2yNwUTlZuLq2llFWD5aWHpn3GQj4TkWU9UGgqbixhgmXdHxIG8dO_vtRICE4/s1600/IMG_20140101_152141623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQh1MmBaCVJLUYLR_QHPTCslj45EqLsf2T6ktdKe64kBZR84tuwSW_l0xcmoHE-sDJZ03c0CeLj_3JR0B2yNwUTlZuLq2llFWD5aWHpn3GQj4TkWU9UGgqbixhgmXdHxIG8dO_vtRICE4/s320/IMG_20140101_152141623.jpg" width="320" /></a></div>
roll...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81yf_jM0IJXEs-iNo_5TSYrgwwG_imE_WMiS9qj0HOeD5w_vM5yaCY6HJwWVUrT9l8ZPGcnfVlNQ4thcU5rjlFnqzTJ0JIWNLBig5NQR05rh_b-3mabnETCDOSU0Px0f9pUqvsOxZVA4/s1600/IMG_20140101_152205212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81yf_jM0IJXEs-iNo_5TSYrgwwG_imE_WMiS9qj0HOeD5w_vM5yaCY6HJwWVUrT9l8ZPGcnfVlNQ4thcU5rjlFnqzTJ0JIWNLBig5NQR05rh_b-3mabnETCDOSU0Px0f9pUqvsOxZVA4/s320/IMG_20140101_152205212.jpg" width="320" /></a></div>
and chop ! <br />
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<strong>Collard Greens</strong> <br />
based on a Paula Deen recipe - original <a href="http://www.foodnetwork.com/recipes/paula-deen/collard-greens-recipe/index.html" target="_blank"><span style="color: blue;">here</span></a> <br />
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<div itemprop="ingredients">
2 smoked turkey tails OR 1 smoked turkey drumstick OR wing OR a ham hock</div>
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2 tsp Montreal Steak Seasoning, hot (see above) </div>
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2 tsp kosher salt </div>
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2 Knorr's Chicken boullion cubes (or substitute chicken stock - see below)</div>
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1 large bunch collard greens </div>
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1 tablespoon butter</div>
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Tabasco sauce (or your favorite hot sauce), for serving </div>
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<div class="fn_instructions" itemprop="recipeInstructions">
In a large pot, bring 2 quarts of water to a boil and add smoked meat and seasonings. Reduce heat to medium and cook for 1 hour. (If not using the Knorr's, use 1 quart chicken stock and 1 quart water). <br />
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Wash the collard greens thoroughly. Remove the large stems that run down the center of the large leaves (a small knife helps quite a bit - see photo below. No need to stem the smaller leaves). Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. <br />
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Serve with hot sauce, as a side dish to any sort of BBQ . Usually a little of the liquid is included with the greens while serving; some Southerners actually serve the cooking liquid (called "pot liquor") separately as a soup course...not really my thing, though it is perfectly tasty. </div>
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<br />Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com2tag:blogger.com,1999:blog-6254220860382105591.post-34004579661920841012014-01-01T14:10:00.001-05:002014-01-01T14:57:17.415-05:00TT's Black-Eyed Peas with Ham <div class="date-header">
<em>*1/1/14 - I promise, a new blog post is coming later today...but in case anyone is making this today, here's the repost. And the best method of cooking collard greens I know ? <a href="http://www.foodnetwork.com/recipes/paula-deen/collard-greens-recipe/index.html"><span style="color: blue;">http://www.foodnetwork.com/recipes/paula-deen/collard-greens-recipe/index.html</span></a></em></div>
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<tr><td class="tr-caption" style="text-align: center;">oh yeah...</td></tr>
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We're back ! And what better dish to kick off the New Year than a traditional feed of Black-Eyed Peas and Ham ? Even if you don't believe there's anything to the whole "lucky foods" tradition, black-eyed peas make some mighty fine eating. And hey...what if there's actually something to the good luck thing ? We could all do with a little more good luck this year. </div>
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<tr><td class="tr-caption" style="text-align: center;">"I've got a feeling...that tonight's gonna be a GOOD night !"</td></tr>
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Black-eyed "pea" is actually a little misleading - these guys are legumes, as are peas - but where peas are usually eaten young and green, black-eyed peas are beans - more like a pinto or Great Northern bean than a green pea. The tradition of eating them as good luck food dates back 2500 years ago to Jewish culture - Jews would eat them during Rosh Hashanah (the Jewish New Year) to symbolize the prosperity that they hoped they would be blessed with for the New Year (click <a href="http://forward.com/articles/112887/at-rosh-hashanah-black-eyed-peas-for-good-fortune/"><span style="color: blue;"><strong> here</strong></span></a> to read more). Most people, though, associate black-eyed peas with soul food from the South, as they are a food that easily made the trip from Africa with the slaves. It is in the South that the unassuming little pea/bean is truly elevated to glorious heights - for they, like all beans, have a mysterious affinity for the pig - particularly smoked, fatty, delicious pork products. Their "luck" factor is variously attributed to their supposed resemblance to coins as well as the abundance of them in a spoonful. For me, though, the lucky part involves me eating them. </div>
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<tr><td class="tr-caption" style="text-align: center;">Onions, garlic and bacon fat...usually the start of something good :)</td></tr>
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My own introduction to black-eyed peas came from my mother's ex-partner - "TT", to my son. T was from Baltimore, and though she didn't give herself enough credit she was an amazing cook - I still have dreams about her fried chicken and homemade lemonade (my requested birthday dinner every year), which I would never even try to duplicate. The black-eyed peas, though...oh, did we love those too. Luckily, the peas were much easier than the chicken. T consented to let us hover in the kitchen long enough to get the hang of this one, and we've been lucky enough to make it on New Year's ever since - with our own modifications, of course, but still true to the original spirit of the dish. Thank you, TT. </div>
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<tr><td class="tr-caption" style="text-align: center;">just look at that HAM ! </td></tr>
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As with many bean dishes, the ingredients for this one are easily adaptable. Don't have bacon fat ? Oil or butter are just fine. Throw the ham bone from your next ham dinner (along with the leftover meat) into the freezer, and use that instead of the hock. Can't find a Spanish chorizo ? No big deal, just throw in more ham (or less, if you'd like a bigger ratio of peas). You could even do this entire dish with smoked turkey parts, if you're not a pig person. We won't judge :) </div>
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Cornbread (mine is<a href="http://culinaryorgasm-karen.blogspot.com/2010/09/football-food.html"><span style="color: #2e88c4;"> </span><span style="color: blue;"><strong>here</strong></span></a> ) makes an excellent accompaniment, as do greens (more on those in another post). </div>
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A note on the vinegar - traditionally, the vinegar is stirred in at the end to kick up the flavor as well as to make the beans a little less...um..."musical". It's totally optional, though - we actually just put the vinegar on the table and let people use it at will. Personally, I like them both ways - so I usually do one bowl with, and one without. Hey, it's your party...go forth and pea !</div>
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<span style="font-family: inherit;">" As we start the New Year, let's get down on our knees to thank God we're on our feet! "<o:p></o:p></span></div>
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<span style="font-family: inherit;"> -Irish blessing</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Happy New Year ! </td></tr>
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<strong>TT's Black-Eyed Peas with Ham</strong></div>
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1 pound black-eyed peas, soaked overnight (or use Quick-Soak method below)</div>
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1 large onion, chopped </div>
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2 cloves garlic, minced </div>
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2 tablespoons bacon fat (or vegetable oil) </div>
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1 large, meaty ham hock</div>
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2 tsp dried thyme </div>
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1 bay leaf </div>
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1 tsp (or more to taste) "house" seasoning (see below) </div>
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1 quart (about) chicken stock - see directions</div>
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1 small Spanish-style chorizo, diced* </div>
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1/2 lb ham (leftover, or use a ham steak - just not lunchmeat !), diced </div>
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1 tablespoon white vinegar (optional)</div>
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Salt, to taste (only add towards the end, as too much will toughen the bean skins)</div>
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Additional white vinegar and/or Tabasco, for serving </div>
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Melt bacon fat in bottom of kettle or Dutch oven. Add onions and garlic and cook until softened and translucent, about 10 minutes. Add peas, ham hock and spices, and stir well to combine. Pour in chicken stock until it just about reaches top of beans. Bring to a boil, then reduce to a simmer and let simmer for an hour, stirring occasionally. When you stir, check your liquid level - add more stock if needed to keep level right below tops of peas. </div>
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After about an hour, stir in the diced chorizo and ham. Check the liquid level, adding more stock if needed. Simmer another hour, stirring occasionally, until the peas are done to your liking. Remove from heat and stir in additional salt to taste and vinegar, if using. </div>
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<strong>Note #1</strong> - Quick Soak method for beans - if you forget to set them out to soak the night before : </div>
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Place beans in a large pot and add enough HOT water from the tap to cover by a few inches. Bring to a boil and boil for two minutes; turn off heat and leave covered for an hour. Drain, and proceed with recipe. </div>
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<strong>Note #2</strong> - "House" seasoning - so there I was researching collard green recipes one day (more on that in another post). Found a Paula Deen recipe, which seemed to make sense - after all, who would know more about collard greens ? It called for her "house" seasoning, though - which I assumed was some sort of seasoned salt thing. Well, I didn't have any of that - but I did have a jar of Spicy Montreal Steak Seasoning (given to me by my sister, who bought it by accident). Salt, pepper and spices...I figured a little of that would do the trick...wow, did it ever - those greens were AWESOME. Since the flavorings for black-eyed peas are very similar, I used a little of it here too...perfection. When I finally use the jar up, I'll just mix up my own as it's pretty easy...here's a typical blend <a href="http://www.canadianliving.com/food/great_canadian_steak_spice.php"><span style="color: blue;">http://www.canadianliving.com/food/great_canadian_steak_spice.php</span></a><span style="color: blue;"> . </span></div>
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<strong>Note #3</strong> * - Spanish-style chorizo is different than Mexican chorizo...one of the main differences is that it's fully cooked, which is why it's added so late in the cooking process here. Do not substitute Mexican chorizo unless you plan to cook it first. </div>
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Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-77760116341414326232013-10-17T19:37:00.000-04:002013-10-17T19:37:36.989-04:00Deep Dark Chocolate Stout Cake #2, or the Accidental Vegan Cake (with optional non-vegan Chocolate Ganache) <div class="separator" style="clear: both; margin: 0in 0in 10pt; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrpCDD_sORsOmg3IiQWwYMeuZvNXN6-0m8_137szeHRh4lGM25jOftmLF5SAYtlYcWbHWBXQzgv0_ldz2Aw5JibZUPK5A4AcCAoLs65VTtLMotOXXgS79IwYj6mdOKAfXFEzNJaOYZuQ/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrpCDD_sORsOmg3IiQWwYMeuZvNXN6-0m8_137szeHRh4lGM25jOftmLF5SAYtlYcWbHWBXQzgv0_ldz2Aw5JibZUPK5A4AcCAoLs65VTtLMotOXXgS79IwYj6mdOKAfXFEzNJaOYZuQ/s320/007.JPG" width="320" /></a></div>
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<span style="font-family: inherit;">Don’t get me wrong; I have absolutely nothing against vegans. It’s just that no one in my house happens to be one.<span style="mso-spacerun: yes;"> </span>So when I set out a while ago to improve on my original </span><a href="http://culinaryorgasm-karen.blogspot.com/2011/10/extra-stout-extra-chocolate-cake.html" target="_blank"><span style="font-family: inherit;">Extra Stout Extra Chocolate Cake</span></a><span style="font-family: inherit;"> , the furthest thing from my mind was making a vegan cake. The foremost thing on my mind? Lack of eggs in my refrigerator. <span style="mso-spacerun: yes;"> </span>Yes, even renowned foodies occasionally run out of the basics…I’ll have six kinds of brown sugar in the house, but not eggs. Such is my life</span><span style="font-family: Calibri;">. </span></div>
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<span style="font-family: inherit;">This is now the second time I’ve made this cake; last time it went so fast I didn’t get any pictures, and we almost suffered the same fate this time. Next time I’ll try and snap more pictures before the resident chocoholics get hold of the thing. Please don’t let the sad pictures (or the fact that it’s vegan) stop you from making this cake – it’s super easy, sinfully delicious, and probably the moistest chocolate cake you will ever eat in your life. Maybe it’s the weird ingredients (beer and vinegar? Really? ) or maybe those vegans do know something…nah, I’m sorry, I can’t go there.<span style="mso-spacerun: yes;"> </span>Props to you if that’s your calling, but I can’t give up my meat, cheese and butter <span style="mso-spacerun: yes;"> </span>quite yet.<span style="mso-spacerun: yes;"> </span>Although… one cool side effect of this cake being vegan is that it’s also easy to make kosher pareve;<span style="mso-spacerun: yes;"> </span>I do have friends that will appreciate that. <span style="mso-spacerun: yes;"> </span>To keep this truly vegan (or pareve) just make sure your ingredients are also vegan / pareve; you’ll also need to skip this ganache, though that’s not necessarily a problem – this cake is delicious plain, or with a shake of powdered sugar. <span style="mso-spacerun: yes;"> </span>You could also use a non-dairy milk (I’ve never done it but I’ve seen plenty of recipes out there) , or you could try using a buttercream that’s made with vegan or pareve margarine instead of butter (again, not something I have experience with…but go for it !) If real cream from real cows isn’t a problem for you…go for the ganache. I said this in the first recipe, but it bears repeating: while “chocolate ganache” sounds all fancy and pastry-chefish, in reality it’s just chopped up chocolate melted with heavy cream and beaten with a whisk until it’s silky, smooth and sexy.<span style="mso-spacerun: yes;"> </span>That’s all there is to it. You do need to use bars or chunks of chocolate (chocolate chips are formulated differently than regular chocolate; they have less cocoa butter and more oil, and they don’t play as nicely with the cream in this particular application); whatever they sell in your supermarket in bar form will be fine (Ghirardelli is pretty widely available, and a damn fine baking chocolate. No, I don’t get paid to say that :) ) </span><br />
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<span style="font-family: inherit;">Oh, and I should have probably mentioned this in the beginning; if you’ve made it this far and the voices in your head are still saying things like “Beer in cake? EW!” or “but I don’t like Guinness!” politely tell them to go pound sand (or let them eat cake !) One of the reasons people like Guinness (and other stouts) so much is that it’s deep, dark, and - yes – chocolately. You’re basically just using that to your advantage here. And yes, most liquor stores will sell you one can or bottle of stout – although really, you should buy more. Stout is a beautiful thing! </span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;">Deep Dark Chocolate Stout Cake</span> <o:p></o:p></span></b></div>
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<span style="font-size: 8pt; line-height: 115%;"><span style="font-size: x-small;"><span style="font-family: inherit;">(thanks to<span style="mso-spacerun: yes;"> </span></span></span><a href="http://awhiskandaspoon.com/2012/03/13/fudgy-chocolate-stout-cake)" target="_blank"><span style="font-family: inherit; font-size: x-small;">A Whisk and a Spoon</span></a><span style="font-family: inherit;"><span style="font-size: x-small;"> for the inspiration</span><span style="font-size: x-small;">)</span> <o:p></o:p></span></span></div>
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<span style="font-family: inherit;">1 1/2 cups all-purpose flour</span></div>
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<span style="font-family: inherit;">1 cup granulated sugar</span></div>
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<span style="font-family: inherit;">1/2 cup cocoa powder (Hershey’s Special Dark is amazing here) </span></div>
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<span style="font-family: inherit;">1/2 teaspoon baking soda</span></div>
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<span style="font-family: inherit;">1/2 teaspoon salt</span></div>
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<span style="font-family: inherit;">1 1/4 cup (10 oz) Guinness or other stout</span></div>
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<span style="font-family: inherit;">1 tsp espresso powder or instant coffee<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: inherit;">1/2 teaspoon vanilla</span></div>
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<span style="font-family: inherit;">1 teaspoon apple cider vinegar</span></div>
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<span style="font-family: inherit;">1/2 cup vegetable oil</span></div>
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<span style="font-family: inherit;">Preheat oven to 350 degrees F. <span style="mso-spacerun: yes;"> </span>Grease a <span style="mso-spacerun: yes;"> </span>9” nonstick round cake pan liberally with cooking spray, then line with parchment paper and lightly spray the parchment.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: inherit;">Whisk flour, sugar, cocoa, baking soda and salt in a medium bowl.</span></div>
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<span style="font-family: inherit;">In a separate large bowl mix together stout, coffee powder, vanilla and vinegar.<span style="mso-spacerun: yes;"> </span>Stir into the flour mixture and start to mix it together, then add your oil and combine until you have a smooth batter (large whisk works well here).<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: inherit;">Pour into prepared pan.<span style="mso-spacerun: yes;"> </span>Place in oven and bake for 30-35 minutes.<span style="mso-spacerun: yes;"> </span>Check with toothpick – it will still stick and look moist, but shouldn’t look like gobs of raw batter.<span style="mso-spacerun: yes;"> </span>Remove from oven and let cool completely on rack, then turn out onto cake plate and peel off the parchment. </span></div>
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<span style="font-family: inherit;">Dust cake with powdered sugar, or cover with ganache </span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;">Chocolate Ganache<o:p></o:p></span></span></b></div>
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<span style="font-family: inherit;">8 oz semisweet chocolate, chopped (will not work as well with chips)</span></div>
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<span style="font-family: inherit;">½ cup heavy cream </span></div>
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<span style="color: black; font-family: inherit;">Melt the chocolate and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle / spread over the top of cooled cake.</span><b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com2tag:blogger.com,1999:blog-6254220860382105591.post-27060850256042517292013-09-09T21:29:00.001-04:002013-09-09T21:29:49.973-04:00Eggplant Fries with Smoky Romesco Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">seriously one of our best appetizers ever...and that is saying something ! </td></tr>
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ARE YOU READY FOR SOME FOOTBALL ??<br />
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We sure are...as the boy says when asked his religion : "I was raised NFL". Of course, football around here means doesn't just mean yelling at the TV...it means having some delicious food to nosh on while doing it. And boy oh boy, "delicious" doesn't even begin to cover this one...this is seriously awesome stuff. And as usual, we came to it via a bit of a circular path.<br />
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So there we were weekend before last, watching "Phantom Gourmet" on Saturday morning - like you do. One of the restaurants they happened to profile was <a href="http://www.dunngaherins.com/" target="_blank">Dunn Gaherin's</a> , a cool little pub right near my office. I've been there a few times and always liked it, but they happened to be discussing a dish I've never had there before but immediately wanted the moment I heard about it - eggplant fries. I love eggplant, and I love fries...really no downside here. Cut to this weekend and trying to come up with some new football food...well, here you go.<br />
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We checked out a couple of recipes for eggplant fries, and Mark mostly settled on <a href="http://www.marthastewart.com/856798/old-mississippi-eggplant-french-fries" target="_blank">this</a> one (not 100% sure what this site actually is as it doesn't look like a normal Martha Stewart one, but the recipe definitely works.) As for the Romesco sauce - a delightful Spanish concoction of tomatoes, peppers, almonds, and yum - I've experimented with it before, and this is my version. I thought the slight crunchiness would offset the soft eggplant nicely...umm, yeah....sometimes I get really lucky and get it just right :) There is nothing wrong with this dish, not one blessed thing...and I think you should make it at the first opportunity. I know we will be ! <br />
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<strong>Eggplant Fries</strong> <br />
<span style="font-size: x-small;">adapted from....Martha Stewart, maybe ?</span> <br />
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<div class="first item-odd">
2 medium eggplants, peeled and sliced into 1/2 inch sticks, 4-inches long</div>
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Salt</div>
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1 cup milk</div>
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2 eggs</div>
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3/4 cup flour</div>
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3/4 cup cornmeal</div>
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1/2 tsp baking powder </div>
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<span class="plaincharacterwrap break">Salt both sides of eggplant and place on paper towels to drain for 30 minutes. Rinse and pat dry.</span><br />
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<span class="plaincharacterwrap break">In a medium bowl, mix milk and eggs until well blended. Combine flour, cornmeal, baking powder and 1/2 teaspoon salt in wide shallow bowl. </span><br />
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<span class="plaincharacterwrap break"></span><span class="plaincharacterwrap break">Heat oil in frying pan on high heat, or to 325 degrees in a deep fryer. </span><span class="plaincharacterwrap break">Dip eggplant sticks into egg mixture and then cornmeal mix. Place in oil and fry 3 - 4 minutes, or until golden brown. (If using pan, flip regularly. </span><span class="plaincharacterwrap break">Drain on paper towels and salt to taste. Serve immediately. </span><br />
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<span class="plaincharacterwrap break"><strong>Smoky Romesco Sauce</strong> </span><br />
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<span class="plaincharacterwrap break">2 tablespoons olive oil</span><br />
<span class="plaincharacterwrap break">1 medium shallot, sliced thinly and separated into rings</span><br />
<span class="plaincharacterwrap break">1/2 cup blanched slivered almonds </span><br />
<span class="plaincharacterwrap break">4 garlic cloves, chopped </span><br />
<span class="plaincharacterwrap break">1/4 cup croutons or stale bread, toasted and cut into cubes</span><br />
<span class="plaincharacterwrap break">1 can (14.5 oz) fire roasted diced tomatoes</span><br />
<span class="plaincharacterwrap break">2 -3 jarred roasted red peppers, drained (about an 8 oz jar) </span><br />
<span class="plaincharacterwrap break">1 tsp salt (smoked is great if you have it) </span><br />
<span class="plaincharacterwrap break">1 tablespoon smoked paprika </span><br />
<span class="plaincharacterwrap break">2 tablespoons sherry or red wine vinegar </span><br />
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<span class="plaincharacterwrap break">Heat the olive oil in a sauté pan over medium. Add shallot and cook about 5 minutes or until it just starts going translucent. Add the almonds and garlic and cook, stirring often, until the almonds just begin to brown (watch them carefully as they can burn super fast). </span><br />
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<span class="plaincharacterwrap break">Transfer the sauté pan contents to a food processor or blender. Add the rest of the ingredients and puree until fairly smooth; you want just a tiny bit of crunch left from the almonds (think pesto). You can add a little more olive oil or liquid from the peppers if you feel it needs to be more liquid. </span><br />
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<span class="plaincharacterwrap break">Store in fridge up to a week, or freeze for future use. Romesco can be used on pretty much anything you would use salsa or pesto on or in; fish, chicken, pasta, veggies of any kind (cooked or raw), spread on pita, as a dunk for chips...go wild ! </span><br />
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<br />Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-62313052136211401502013-08-31T17:48:00.000-04:002013-08-31T17:52:18.728-04:00Jook (aka Congee) (aka Rice Porridge) (aka YUM !!) <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIxcyvuHs5S_8svNyFAx6nSngEjYBDVmMZ5g5RGS7ro_ezaSeko7Eu-vQPRvP33BcSJUaUXtctqicCkW_2vCiCpFLxW62y73hzEBdOjiwg9xdvS_ZWkDBCSzs5WlmGmLB-phMT6Dt3VQ/s1600/2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIxcyvuHs5S_8svNyFAx6nSngEjYBDVmMZ5g5RGS7ro_ezaSeko7Eu-vQPRvP33BcSJUaUXtctqicCkW_2vCiCpFLxW62y73hzEBdOjiwg9xdvS_ZWkDBCSzs5WlmGmLB-phMT6Dt3VQ/s320/2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">don't let the name(s) fool you ! </td></tr>
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Seriously, I think the hardest part of this dish - both making it and writing about it - is the name. There's just no way to make "jook" or "congee" sound like a Culinary Orgasm (and forget about rice porridge...who wants to eat porridge ? Isn't that what Dickensian orphans eat ? ) The nearest translation my culinary mind could make was "Asian risotto", but even that isn't close (especially since Asians will eat this for breakfast, lunch and dinner). Alex dubbed it "Chinese Chicken and Dumplings", since the version I made has many of the same ingredients as my<a href="http://culinaryorgasm-karen.blogspot.com/2011/01/chicken-dumplings.html" target="_blank"> Chicken and Dumplings</a> (chicken thighs, mushrooms, peas) ...and since I served it with some potstickers I happened to have on hand. Whatever you want to call it is fine with me, as long as you call it home to supper ! <br />
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<tr><td class="tr-caption" style="text-align: center;">mmmmm ! </td></tr>
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Jook (or Congee) at it core is just rice cooked in a lot of liquid until it is very, very soft . Nearly every Asian country claims some version of this dish, from the Indian <em>kanji</em> to the Filipino <em>lugaw.</em> It can be eaten plain, or with any variety of sweet or savory topping known to humankind - milk and sugar, nuts and vegetables, chicken, fish, or any other meat you fancy, and whatever kind of spice or sauce you can dream up (in fact, many people say it's all about what you top it with). It's the ultimate comfort food - what your Chinese grandma would make you when you were sick, if you were lucky enough to have such a thing. (A Chinese grandma, not a sick ! ). Indeed, it was while researching "soft food" that I came across many, many people recommending it as just the thing (as to my research....there's a long story there involving a bicycle, some pavement, and my poor husband's face :( ). I knew about jook/congee already, what with my addiction to all things cookery...but had never tried to make or eat it. Here, then, was the perfect opportunity to see what all the fuss was about. As to the results...well, the patient ate three bowls of it that night, and four days later is looking MUCH better...apparently those Chinese grandmas know their stuff ! <br />
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A few notes on what I used for my particular version : <br />
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I was a little concerned about using my beloved Uncle Ben's rice, as I wasn't sure if the conversion process would leave the rice with not enough starch. As you can see it came out perfectly creamy; I think for my next batch I'm going to try some of the Texmati or Jasmine rice I always have on hand (was originally worried they would be too flowery, but now that I've had it I really don't think that will be an issue). The nice thing about this one is that you don't have to obsess about the perfect rice-liquid ratio : the idea is for it to be creamy and soupy, but it's really up to you (that's why I give a range of liquid; you can always add more if it's not the consistency you like ). Oh. and this probably goes without saying, but don't try this with Minute Rice. (Not that I ever use the stuff but hey, we don't judge around here ! ) <br />
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Garnishes are up to you - I put out bowls of chopped cilantro, sliced scallions, and diced cooked sausage that I had warmed up in a pan. Many recipes call for cubes of cooked bacon and/or deep fried or sautéed onions or shallots - both of which I will try at some point as I think they both sound divine. Chopped peanuts were also mentioned by many...I'm not a huge peanut person, but I think I may try that as well. <br />
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I also put out a few of my favorite Asian sauces...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZmZ-sFy999M3Guc5Psdp-CaJJOvcYHtLsK2b9zwLCDsBvi5o0YX1wI3VwvK0GeZMltsSkIUA69kGva4QwwFOjvzjM-V46lLs0sVpbu2Im7U6f9Vv96Cy3OMEUafBddSeckceGc5pOphc/s1600/014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZmZ-sFy999M3Guc5Psdp-CaJJOvcYHtLsK2b9zwLCDsBvi5o0YX1wI3VwvK0GeZMltsSkIUA69kGva4QwwFOjvzjM-V46lLs0sVpbu2Im7U6f9Vv96Cy3OMEUafBddSeckceGc5pOphc/s320/014.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">just a few of my favorite things...peanut sauce, tamari, toasted sesame oil, fish sauce, sambal (chili sauce)</td></tr>
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So the next time you're looking for Chinese comfort food...consider the humble jook. You'll be glad you did ! <br />
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<strong>Chicken and Mushroom Jook (Congee)</strong> <br />
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4 -5 cups water <br />
4 -5 cups chicken stock <br />
2 lbs chicken thighs, bone in<br />
1 cup white rice (see above) <br />
4 slices fresh ginger, about 1/4 inch each (no need to peel) <br />
2 tsp kosher salt <br />
1/2 tsp pepper <br />
1 cup sliced (or whole baby) mushrooms <br />
1 cup frozen peas <br />
toasted sesame oil <br />
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Garnishes (see above) - chopped cilantro, sliced scallions, anything else that sounds good plus your choice of sauce(s) <br />
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Pull the skin off of the chicken thighs, and place in a large pot. Cover with 4 cups of water and 4 cups of stock, then add the rice, ginger, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for an hour until the rice is very soft creamy, stirring occasionally. <br />
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Remove the chicken thighs and set aside to cool a bit (so you can get the meat off without burning your fingers). Stir in the mushrooms and the peas, adding more stock and water if needed (you're going for a thick soup sort of consistency). Let the jook simmer to cook the mushrooms while you get the chicken off the bones and shred the meat (two forks work great for this). Add the chicken back to the pot and stir, adding a drizzle of toasted sesame oil and more salt and/or pepper to taste. Once everything is heated through to your liking remove from heat and serve, passing the garnishes at the table <br />
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<br />Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-56094610200147756752013-07-06T10:21:00.000-04:002013-07-06T10:25:45.575-04:00Lemon Trifle <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">light lemony love...</td></tr>
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I really debated as to whether or not to post this recipe, but over the years I've had so many requests for it that I finally decided I had to just let go and do it. Not that it's not delicious - it is most definitely that, sweet (but not too sweet) and light as a cloud with a pleasant lemony tang. And not that it's not beautiful - trifles just look so pretty, standing tall in their bowl with their lovely layers just begging you to dig deeper. And it's not that I want to keep it to myself - I love sharing my kitchen adventures with the world, or I wouldn't have started this blog ! <br />
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No, my problem with this recipe is just that I'm a little embarrassed by it.<br />
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I came up with this recipe many, MANY years ago when I was participating in a popular weight loss program. The base of the trifle - the lemon layer - was something that the receptionist had come up with to get the most point value out of her yogurt. She would take a box of sugar-free Jello (any flavor would work) and add hot water per the package instructions, but instead of cold water she would add in...yogurt. Allowed to set in the fridge, this concoction would turn into something between Jello and pudding - almost the texture of a very smooth pie filling. Portioned off into cups, it made a totally delicious dessert or snack with half the point value of regular yogurt (as the Jello was "free") . She also made a desert by layering this stuff with (as I recall), fruit cocktail and "rusk" cookies that the program sold. Not being a fruit cocktail fan, I started tweaking...and eventually came up with the infamous Lemon Trifle. And while I eventually swapped in some more "foodie" ingredients, at its core this dessert is really still a combination of premade cookies and American convenience foods...namely, Jello and Cool Whip. (Anyone who makes the very popular versions of Chocolate Trifle out there will tell you that for some reason, Cool Whip works a lot better that actual whipped cream...it just holds up better). Here, then, is the source of my embarrassment...I'm not usually known for my love of convenience foods. Don't take on my issues, though...by all means, if you are a lemon fan and don't mind Cool Whip (I have a not-so-secret affection for the stuff), make this trifle. (If Cool Whip really freaks you out and you want to try it with regular whipped cream, use the real stuff you whip yourself using 10x sugar to sweeten and stabilize it...or try one of these other stabilization methods : <a href="http://www.wikihow.com/Stabilize-Whipped-Cream">http://www.wikihow.com/Stabilize-Whipped-Cream</a>. Don't even go there with the canned stuff.) <br />
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One of the reasons the lemon was so great in my first versions of this recipe (other than the fact that I love lemon desserts) is that masks the aftertaste you can get from sugar-free products - the tartness really overrides the bitterness. So if going low or no sugar is your thing, use sugar-free versions of some or all the components...Jello, yogurt, and Cool Whip all come in sugar-free versions, of course, and you can even get sugar-free cookies or angel food cake. Just bring the sugar down to whatever level you feel comfortable with. Made with regular versions of all the products, though, this really is a gorgeous, light dessert that everyone is always happy to see...it can travel to any party with ease. Oh, and if you don't have a trifle bowl use a large glass bowl or even a glass baking dish...simple trifle bowls are cheap, though, and you'll find them useful for all sorts of things. <br />
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Enjoy ! ~ CO<br />
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<strong>Lemon Trifle</strong> <br />
<ul>
<li>1 large (6 oz) or two small (3 oz) boxes Lemon Jello</li>
<li>2 cups vanilla yogurt </li>
<li>1 package ladyfinger cookies (the crunchy kind) (you will probably not use entire package) OR substitute : biscotti (lemon or vanilla) , cubes of stale angel food cake or soft ladyfingers gone stale, even Nilla wafers...whatever strikes your fancy !) </li>
<li>2 tablespoons Limoncello (optional) </li>
<li>1 20 oz can crushed pineapple in juice </li>
<li>1 12 oz container Cool Whip, defrosted (if you aren't trying to go sugar free, get Extra Creamy) OR 3 cups sweetened, stabilized whipped cream (see above)</li>
<li>1 lemon, for zesting (if you're not using the Limoncello and you can find Meyer lemons, use one...you can use the juice as you would the Limoncello) </li>
</ul>
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DAY BEFORE : In a large bowl, dissolve Jello in boiling water as per package directions. Substitute the 2 cups vanilla yogurt for the cold water called for on the box. Whisk this mixture well, cover and let set in the fridge overnight. If you are using cake or soft cookies instead of ladyfingers, set them out to go stale at this point as well (cube the cake first) <br />
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NEXT DAY - build your trifle. Start with a layer of ladyfingers; cover the bottom of your bowl, and sprinkle with the Limoncello or Meyer lemon juice if using. Spoon half the pineapple over the cookies (use a slotted spoon if you have already moistened the cookies with something else; otherwise use some of the juice in there too). Repeat all layers, ending with Cool Whip. Zest the lemon over the top. <br />
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Refrigerate trifle for at least 4 hours before serving <br />
<br />Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com1tag:blogger.com,1999:blog-6254220860382105591.post-42398828540309879702013-06-30T21:06:00.004-04:002013-06-30T22:28:12.492-04:00Chocolate Ricotta Icebox Cake <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXwgekm45GzAyKz8y0d8ExJhrVRTUZ-eJZf9pCtl4g1D4Cytjf7jc3xHmfXovOh5O9ZaoSZS7Nb9-wq1K4qc35ydVBFWXY-5C4feM13oJsC1smJ5bu-IoZUbNGadZJ48U9x0kwc5vjfA/s1600/020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXwgekm45GzAyKz8y0d8ExJhrVRTUZ-eJZf9pCtl4g1D4Cytjf7jc3xHmfXovOh5O9ZaoSZS7Nb9-wq1K4qc35ydVBFWXY-5C4feM13oJsC1smJ5bu-IoZUbNGadZJ48U9x0kwc5vjfA/s320/020.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">summertime chocolate perfection...and no baking ! it's magically delicious ! </td></tr>
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Chocolate cake in the heat of summer can be a bit of a tricky proposition. Certainly, you don't want to eat anything warm. Even cakes that are usually eaten cold - like, say, cheesecake - require turning on the oven, which seems a bit of a waste (especially when you have 3 AC's going full blast). Plus you really don't want to eat anything so heavy that it might cause you to pass out into the pool. And sure, you can always do a chocolate mousse or something instead...but what if you just need <em>cake</em> ? Like, cake you can stick birthday candles in and pass out slices of ? <br />
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Readers, I think I found the solution : <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-cgi6lJSJq3cNaLdoFdMXo8azDWayrjE6d38CWmhqCSag8JoTZtcHyAWTmhyphenhyphenORXjPffTaTirDNguwd-BfVJfKVsuc2uOZADdXOEkHM8CaDsSIYKH2yr_IWql5wYqUaxmH79iiutc68o/s1600/023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-cgi6lJSJq3cNaLdoFdMXo8azDWayrjE6d38CWmhqCSag8JoTZtcHyAWTmhyphenhyphenORXjPffTaTirDNguwd-BfVJfKVsuc2uOZADdXOEkHM8CaDsSIYKH2yr_IWql5wYqUaxmH79iiutc68o/s320/023.JPG" width="320" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoNowX0TmWet6iLEwS2hVPQlMZAKCZwROwqec4NNSsCOxxXC8TNHwOb4n-fMb0h83Cl_go1QnYKGYqOBlB4BMOPlZoj62y3y0s398IJajTQ1q9z6cwqZtmRLPwcIEAOHx5g3NS-41H-E/s1600/024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoNowX0TmWet6iLEwS2hVPQlMZAKCZwROwqec4NNSsCOxxXC8TNHwOb4n-fMb0h83Cl_go1QnYKGYqOBlB4BMOPlZoj62y3y0s398IJajTQ1q9z6cwqZtmRLPwcIEAOHx5g3NS-41H-E/s320/024.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sadly, I only got to snap the slices after it was almost all gone...with two men with forks looking over my shoulder waiting for the last piece. Trust me when I say it served up MUCH neater than this !! </td></tr>
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Well, actually, <a href="http://www.marthastewart.com/315706/chocolate-ricotta-icebox-cake">Martha Stewart</a> really found it. And truth be told, my original intent wasn't to beat the heat; my mother had requested one of my "decadent flourless chocolate cakes" for her birthday/retirement party (turning 65 will do that to you :).) I have a few cakes that fit that bill, but unfortunately they all involve nuts - and we had a possible attendee with a severe allergy. Clearly, a new recipe was in order. I'd been thinking about trying to make a cake with a really delicious ricotta cheese that we've been buying at Russo's...and I knew I wanted to make something chocolate. Googled "ricotta" and chocolate"...and before I knew it, I had a new favorite summer chocolate cake. And - super bonus - there was no turning on of the oven ! Yes, I love it when a plan comes together...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gs7iHdopKfIU54Bv-gL7saEG0YffLY-X8fsTgZHKHM7jX8ESx69lASr8VYorCqrsjNs-_dggyBsOtzLr6WCKoqXQhk_KVAQIhDDaanV1FVQdIL2Gh0In2b9TNQOVh9AS7WgcsERCQwM/s300/ghi+choc.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gs7iHdopKfIU54Bv-gL7saEG0YffLY-X8fsTgZHKHM7jX8ESx69lASr8VYorCqrsjNs-_dggyBsOtzLr6WCKoqXQhk_KVAQIhDDaanV1FVQdIL2Gh0In2b9TNQOVh9AS7WgcsERCQwM/s300/ghi+choc.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top to bottom - killer ricotta, chocolate wafers (in package and deployed), Ghiradelli chocolate </td></tr>
</tbody></table>
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I think one of the keys to this cake is that you absolutely have to use quality ingredients - you'll see that there aren't too many actual ingredients in this thing, so you'll really want to make sure the few you use are the best stuff you can possibly get. The ricotta I used in this is from a New England company called Liuzzi Angeloni and it is a revelation -a big muffin-top bulge of cheese, packaged in little white pails with tiny holes and water all around to keep it fresh. It tastes like no ricotta you've ever had - creamy, slightly sweet and a little tangy at the same time. We've been known to eat it by itself on a plate, with a little salt, pepper, olive oil and fresh basil snipped over...but I digress; back to dessert. Use the best ricotta you can find, as local as you can get (I'm also itching to try and make my own, which would be perfect for this). Oh, and go for the full fat instead of the part skim - you'll taste the difference, and it's not like you're going to eat this every day. (Or maybe you are...hey, whatever does it for you :) Quality chocolate is also key (Ghirardelli is a reliable standby you can find in most supermarkets), and the Nabisco Famous Chocolate Wafers are absolutely necessary - they're the perfect thickness to make this whole thing work. Do not be tempted to grind them up - they form a solid base for the cake layers to set up on, and then absorb just enough moisture to turn into a delicious cake-like layer and base<em>...it's like magic !</em> The whole thing turns out like a cross between a chocolate mousse and the smoothest cheesecake you've ever had...definite Culinary Orgasm. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEalvf4CDB7ZKiO-enMHDD-CwTFSkDdAoLFUzH2J8WnOu6_AoGWOpVlYlukPCTl16mC-8W9iZGTMwJQZgrcvNiup9omnEbjWCVlNYALYSBx53ECLg5gwAvA-nCxa7JxtsCB2_3QhRmyQ/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEalvf4CDB7ZKiO-enMHDD-CwTFSkDdAoLFUzH2J8WnOu6_AoGWOpVlYlukPCTl16mC-8W9iZGTMwJQZgrcvNiup9omnEbjWCVlNYALYSBx53ECLg5gwAvA-nCxa7JxtsCB2_3QhRmyQ/s320/022.JPG" width="320" /></a></div>
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;"><strong>Chocolate Ricotta Icebox Cake</strong> </span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;"><span style="font-size: x-small;">Adapted from Martha Stewart<o:p></o:p></span></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Nonstick cooking spray</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">16 ounces semisweet chocolate (do not use chips)<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">30 ounces ricotta cheese, room temperature (see below)<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">3/4 cup heavy cream</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 tablespoon Godiva Liquor or Kaluha (optional) <o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 package (9 ounces) chocolate wafers (about 44 cookies)</span><br />
<span style="font-family: inherit;">
</span><o:p><span style="font-family: inherit;"> </span></o:p><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">Place your ricotta in a strainer (best to line with cheesecloth or even a paper towel) and let
as much water drain out as possible. Set aside to let it come to room
temperature. </span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">Prepare your pan: Remove sides from a 9-inch round
springform pan. Place a sheet of waxed paper over bottom, leaving an overhang;
lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking
spray; line sides with a strip of waxed paper 28 inches long and wide enough to
match the height of your pan (mine was about 3 inches) <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">Make chocolate-ricotta mixture: Break 12 ounces of the chocolate
into pieces. Place in a double boiler (or a heatproof medium bowl set over, not
in, a pan of barely simmering water.) Cook, stirring occasionally, until
chocolate has melted, 8 to 10 minutes. <o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">In a food processor (do not use a blender; you need power
for this step!) blend ricotta until very smooth, a couple of minutes, scraping down
sides of bowl. Add warm chocolate (and liquor if using); blend
until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber
spatula, gently fold in chocolate-ricotta mixture. <o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">Assemble cake: Arrange half the cookies in an overlapping
pattern to cover bottom of pan (see picture). Spoon half the chocolate-ricotta
mixture on top of cookies; smooth top. Cover with remaining cookies; top with
remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap;
refrigerate at least 6 hours and up to 2 days. <o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">This cake is much easier to serve if you can pop it in the
freezer for about 30 minutes before serving. Before you put it in the freezer,
use a vegetable peeler to shave curls off the last 4 oz of chocolate over top
of cake.</span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">After it comes out of the freezer (or just before serving, after
adding the chocolate curls) release sides of pan and remove waxed paper from
sides. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="font-family: inherit;">Wiping the blade after each slice will help immensely!</span> </span></div>
Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-793998951525197152013-04-28T21:30:00.000-04:002013-04-28T23:16:07.303-04:00Lazy Lemon Tart<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7h4jbCQkRHwxQnuRYGiOXnZEpjqGaLEIgULSSFLamQBiPzQszxRHP2ILTXxce4Oqx-c-Zb1i1a75Y3xyI-xtamiiCyvmRC771h4VLoGC6D4Grr5VejIMIRi3Ma3bejkeWbOdOlz_EmM/s1600/044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7h4jbCQkRHwxQnuRYGiOXnZEpjqGaLEIgULSSFLamQBiPzQszxRHP2ILTXxce4Oqx-c-Zb1i1a75Y3xyI-xtamiiCyvmRC771h4VLoGC6D4Grr5VejIMIRi3Ma3bejkeWbOdOlz_EmM/s320/044.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Squeeze my lemon..."</td></tr>
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I know, I know..."lazy" probably isn't an adjective that comes to mind when one thinks about my cooking...not in any way, shape or form. Surprisingly, though, I do like to do things other than cook (it's true, I swear !!) And one of the things I really like to do is be outside, particularly this time of year when the weather starts getting nice. I'm always on the lookout for recipes that meet my criteria when I find something that looks like a sweet, delicious Culinary Orgasm , yet actually gets me out of the house and into the sunshine. Not only does this tart get me into the sunshine...it IS sunshine. I mean, just look at it !! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYIusxD65G4PNG7oqNSFDHlBJuxtyeL0P5V-4Z2VKVwdfsZCG97uzVYAMK51tubZw3wTAHp8O1xWwqORRdyIVo9JmJ5xpx5iFRgeoDeTQEEWp1wJrKoE5FMNYhCUcNlRM_m4kjqr_BI8/s1600/035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYIusxD65G4PNG7oqNSFDHlBJuxtyeL0P5V-4Z2VKVwdfsZCG97uzVYAMK51tubZw3wTAHp8O1xWwqORRdyIVo9JmJ5xpx5iFRgeoDeTQEEWp1wJrKoE5FMNYhCUcNlRM_m4kjqr_BI8/s320/035.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Good day sunshine !" </td></tr>
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Variations on this tart have been popping up in my internet perusing for some time now - most recently in the form of <span style="color: blue;">"</span><a href="http://food52.com/recipes/1374-lazy-mary-s-lemon-tart" target="_blank"><span style="color: blue;">Lazy Mary's Lemon Tart</span></a><span style="color: blue;">"</span> (thank you to my friend wild apache for pointing me towards that particular gem). Smitten Kitchen also has a few variations on this theme...this <span style="color: blue;">tart </span>, and a bar recipe in Deb's wonderful<a href="http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X/ref=sr_1_1?ie=UTF8&qid=1367191701&sr=8-1&keywords=the+smitten+kitchen+cookbook" target="_blank"> <span style="color: blue;">cookbook.</span></a> The theme, though, is a bit weird in that it involves whole lemons. Not just the juice and zest, but actual, whole lemons - you don't do a dang thing to them, other than barely cut them. And that's not the only thing that makes it lazy...said whole lemons are simply thrown in a blender or food processor with the other filling ingredients (which only consist of butter, sugar and eggs), processed into oblivion, poured into a shell, and baked. Doesn't matter what temperature the butter is, no egg separating, no nothing - mix and go. This is totally <em>bizarre - </em>well to me anyway. I'm the mistress of complex desserts - the more steps and more elaborate, the happier I get. When I play with lemons, I get crazy - recreating restaurant <a href="http://culinaryorgasm-karen.blogspot.com/2011/04/lemon-berry-mascarpone-cake.html" target="_blank"><span style="color: blue;">cakes</span></a><span style="color: blue;">,</span> or making delicate <a href="http://culinaryorgasm-karen.blogspot.com/2011/02/chilled-lemon-souffle.html">souffles.</a> Mix and go ? Are you crazy ? Well, yes I am...and this one came with enough provenance that it was worth getting my crazy on. And this thing is CRAZY good. The filling is light, but not overly so...nice and lemony, but not overly tart. It's delicious plain, but dresses up pretty too (whipped cream, raspberries, glazed almonds....whatever moves you. <br />
<br />
A few notes : <br />
<ul>
<li>I did make my own tart shell (the recipe I use is <a href="http://culinaryorgasm-karen.blogspot.com/2012/03/bakewell-tart.html"><span style="color: blue;">here</span></a> . Yes, that probably means it's semi-lazy instead of full-on couch potato...trust me, for me this is semi :) .) If you are not adverse to frozen or refrigerated pie crust, by all means go for it - and if you don't have a tart pan, use your biggest pie plate (it won't look the same but it will still taste really great. Really, though, a good tart pan is less than $20, and it will make your pastries look totally cool and professional. And that shell recipe is so easy - no rolling, it's basically just playing with sand in a pan.) I've also seen online comments where folks have made this in a graham cracker crust and even in a chocolate cookie crumb crust; I think those would work great as well.</li>
<li>The tart pan I used was 11"; the filling amount was perfect, and I didn't have any of the problems with overflow or not setting up that other folks reported. If your tart pan is smaller, just make sure you don't overflow - any extra can be poured into a custard cup or ovensafe bowl and baked right along with the tart. </li>
<li>Superfine sugar - if you don't have this, just grind up some regular sugar before you start. (Superfine dissolves easier; I'm guessing that's why this recipe uses it) Use an extra 2 tablespoons or so, then measure again after grinding.</li>
<li>Lemons - I did use Meyer lemons, as they are available at my favorite local market (<a href="http://russos.com/"><span style="color: blue;">Russo's</span></a>). Meyer lemons are sweeter and thinner-skinned than standard lemons; I was worried about this thing being too bitter as it was, Meyers just seemed like a safe bet. This was definitely NOT bitter at all, and I do think this would work fine with regular lemons as well - though I would probably do what a lot of other commenters did and remove as much as the white pith from the peel as I could easily get off (basically just peel the lemon and take a sharp knife or veggie peeler to the white part of the peel, getting whatever you can off without making yourself crazy. ) I did remove the seeds from the Meyers, as well as the hard nipple-like bits from either end - just couldn't see them ending up in something I wanted to eat !) Whatever you use, you want to end up with about 5 oz of lemon parts (no, you don't have to weigh it - just throwing that out there :) )</li>
</ul>
In conclusion, definite Culinary Orgasm...the lazy way ! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtqm0elZx_DFhfEYGEBasEMu-yHl2889GnvgCoPO8WayPYMVik6RX2ODEUC81HybZGr1DJyZrFWGsx7aNRk_UsnHK3piTRTQFyuN3ydPRXnc3mbObKoxCBowPHhW2eW5gQEE64AdWGcU/s1600/030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtqm0elZx_DFhfEYGEBasEMu-yHl2889GnvgCoPO8WayPYMVik6RX2ODEUC81HybZGr1DJyZrFWGsx7aNRk_UsnHK3piTRTQFyuN3ydPRXnc3mbObKoxCBowPHhW2eW5gQEE64AdWGcU/s320/030.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mmm Meyers<br />
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ready to bake<br />
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<strong>Lazy Lemon Tart</strong> <br />
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Filling : <br />
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2 small Meyer lemons or one large standard lemon, cut into 8 pieces, seeds and excess white pith removed<br />
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<span class="item-name"> 1 1/2 cup superfine suger</span></div>
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<span class="item-name">1 stick butter</span></div>
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<span class="item-name">4 eggs</span></div>
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<span class="item-name">1 partially baked tart shell, your favorite (mine is <a href="http://culinaryorgasm-karen.blogspot.com/2012/03/bakewell-tart.html"><span style="color: blue;">here</span></a> )</span></div>
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<span class="item-name"></span>Put all filling ingredients into a blender or food processesor, and process until smooth. </div>
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Pour into tart shell. </div>
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Bake 35 - 40 minutes at 350 degrees , or until filling is set (should barely jiggle) and top has just started to go a very light brown.</div>
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Let cool completely before serving.<br />
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<br />Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-84037073084899013422013-03-15T07:39:00.000-04:002013-03-15T07:39:10.231-04:00Sláinte ! <em>By popular demand...the annual reposting of our St. Patrick' Day Feast. You may also enjoy : </em><br />
<em></em><br />
<em>A Full Irish Breakfast :<span style="color: blue;"> </span><a href="http://culinaryorgasm-karen.blogspot.com/2012/03/full-irish-breakfast-culinary-orgasm.html"><span style="color: blue;">http://culinaryorgasm-karen.blogspot.com/2012/03/full-irish-breakfast-culinary-orgasm.html</span></a></em><br />
<em></em><br />
<em>Irish Soda Bread : <a href="http://culinaryorgasm-karen.blogspot.com/2012/03/irish-soda-bread.html"><span style="color: blue;">http://culinaryorgasm-karen.blogspot.com/2012/03/irish-soda-bread.html</span></a></em><br />
<em></em><br />
<em><span style="font-family: inherit;">'Beannachtam na Feile Padraig!'</span><br /><span style="font-family: inherit;">Happy St. Patrick's Day! !</span></em><br />
<em>~CO~</em><br />
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<tr><td class="tr-caption" style="text-align: center;">Apple Crisp with Irish Oatmeal topping and Whiskey Whipped Cream </td></tr>
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Our annual St. Patrick's Feast was held this past weekend, and a grand, super, brilliant time it was, too. We somehow crammed 14 people in our tiny apartment for the usual Irish-American spread of corned beef and cabbage, potatoes, turnips and other various and sundry vegetables, apple crisp, and of course, plenty of beer and whiskey ! <br />
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<tr> <td class="tr-caption" style="text-align: center;">plenty of wet whistles ! </td></tr>
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Recipes at the end of the entry...<br />
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First, a word about the meal itself. Corned beef is actually not really a particularly Irish dish. Much more popular in Ireland is Boiled Bacon and Cabbage - but you need real Irish bacon for that, not always available here. The dinner we served is actually pretty much a New England Boiled Dinner...except that often is made with a picnic shoulder instead of corned beef, and has more vegetables. Confused yet ? You should be !! <br />
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Here's a bit more on corned beef, from Wikipedia : "Despite being a major producer of beef, most Irish...did not regularly consume the meat product in either fresh or salted form. This was due in large part to its prohibitive cost in Ireland, the fact that the beef cattle were owned by the British colonisers and not by the Irish, and that most if not all of the corned beef was exported. Despite the popular assumption in North America that corned beef dishes are typical of traditional Irish cuisine, it was not until the wave of 18th century Irish immigration to the United States that much of the ethnic Irish first began to consume corned beef. In Ireland today, the serving of corned beef is geared toward tourist consumption and most Ireland Irish do not identify the ingredient with native cuisine. The popularity of corned beef over bacon to the immigrated Irish was likely present due to that fact that corned beef in their native land was considered a luxury product, but was cheaply and readily available in America". Pretty interesting stuff ! <br />
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Back to our spread...first, we started with a selection of Irish cheeses (two farmhouse cheddars and a Cashel Blue, which is an Irish blue cheese ..very delicate and sweet. ) <br />
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Next up, the main course : <br />
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<tr> <td class="tr-caption" style="text-align: center;">Here's the Beef ! </td></tr>
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<tr> <td class="tr-caption" style="text-align: center;">Vegetables, Soda Bread </td></tr>
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Mark's Corned Beef is really amazing. He adds a secret ingredient to the boiling water : grapefruit juice. I'm not 100% sure what it really does in there...I know it's a natural enzyme, so it makes things more tender. And I know that whatever it does, his is the best corned beef I've ever had and the only one I'll usually eat. <br />
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My <a href="http://culinaryorgasm-karen.blogspot.com/2011/01/irish-soda-bread.html"><span style="color: blue;">Irish Soda Bread</span></a><span style="color: blue;"></span><span style="color: black;">was written up a few months ago...click on the link for the details. This meal is really when I get into it...made six loaves this year, and they ALL went !! </span><br />
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The dessert for this meal - Irish Apple Crisp with Whiskey Whipped Cream - is really just amazing. I've been making apple crisps for years, of course...it's one of my family's favorite desserts. I have two that I make - one with a flour and sugar crust, and one with an oatmeal topping...I wanted something Irish, so Irish Oatmeal it was. The whiskey whipped cream is something I saw mentioned years ago in connection with another recipe, which I thought might work here...and oh, baby, does it work. Something about the whiskey, the oats, the apples and the spices all combines for, well, a Culinary Orgasm : <br />
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<tr> <td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDplaPtdGgRKhBRN6NSqLEo7rTCH9bvwkitI0saMYbhP8QKknyQvhiQcOvFJUqJ6b8qY1-NjNpk1fZo8itCFKVYtP8oLTDgzQ3PuaLGFtTH4AFE9GQ8ItlSsXMs9yeSiXXSK5EtQuhme0/s1600/apple+crisp+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" closure_uid_4pras6="8" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDplaPtdGgRKhBRN6NSqLEo7rTCH9bvwkitI0saMYbhP8QKknyQvhiQcOvFJUqJ6b8qY1-NjNpk1fZo8itCFKVYtP8oLTDgzQ3PuaLGFtTH4AFE9GQ8ItlSsXMs9yeSiXXSK5EtQuhme0/s320/apple+crisp+1.jpg" width="320" /></a></td></tr>
<tr> <td class="tr-caption" style="text-align: center;">starting the topping </td></tr>
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<tr> <td class="tr-caption" style="text-align: center;">finished product </td></tr>
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After all this feasting, of course, all we really wanted to do is sit around and drink whiskey. Good thing we had plenty ! <br />
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<tr> <td class="tr-caption" style="text-align: center;">a few of my favorite things...</td></tr>
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Another year, another amazing dinner party...seriously, I love my family and friends. Sláinte to you and yours...and may you be in Heaven a half hour before the devil knows you're dead !! <br />
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<strong>Mark's Corned Beef</strong><br />
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Mark says "If you can find a whole brisket, buy it - that way you get the point and flat at the same time, and some people prefer one or the other. The corned beefs made from eye of the round are also great, as they don't shrink and have less fat. On gray vs red...go with your personal preference. Gray is tougher and saltier, but more traditional in New England." <br />
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Recipe is given for one whole brisket...adjust accordingly. It's corned beef, pretty hard to get the proportions wrong !<br />
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1 whole corned beef brisket <br />
water to cover (will change once) <br />
2 cups grapefruit juice (unsweetened - 100% juice)<br />
1/2 tablespoon pickling spice (if the beef comes with a packet, great !) <br />
1 tsp whole peppercorns<br />
3 medium onions, skinned but left whole <br />
6 lbs small whole white potatoes (leave skins on) <br />
2 whole yellow turnips (good sized) <br />
2 pounds carrots, peeled <br />
2 heads cabbage, cut in eighths (leave a bit of the core on to hold it together <br />
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Rinse meat and put aside spice packet. Place in pot with water to cover. Bring to a low boil, and let boil for about 30 minutes. Drain and change the water in the pot, adding the grapefruit juice, onions and spices to the meat. Make sure you have enough liquid in the pot to add some vegetables later. Boil for about 2 1/2 hours. Add the potatoes and turnips at about the 2 hour 15 minute mark. Pull the beef out and cover (leave the potatoes and turnips in), and add the carrots and cabbage. Boil the vegetables for another 15 minutes, or until tender. <br />
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<strong>Apple Crisp with Irish Oatmeal</strong><br />
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6 cups apples -- peeled and sliced<br />
3 teaspoons cinnamon (or more to taste), divided<br />
1 ½ teaspoons nutmeg (or more to taste), divided <br />
Half a lemon<br />
1 cup rolled oats (McCann’s Quick Cooking is best)<br />
3/4 cup all purpose flour<br />
3/4 cup brown sugar (I usually do light, or half light half dark)<br />
1/2 cup (1 stick) butter, room temperature <br />
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Heat oven to 375 degrees. Place apples in ungreased 2-quart rectangular baking dish or pan. Toss with 2 teaspoons of the cinnamon, 1 teaspoon of the nutmeg, and the juice from the lemon half. <br />
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In large bowl, combine remaining ingredients including rest of cinnamon and nutmeg; mix with pastry blender or fork until crumbly. Sprinkle crumb mixture evenly over apples. Bake 25 to 35 minutes or until apples are tender and topping is golden brown. Serve warm with cream, ice cream or whipped cream...or, to really do it right : <br />
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<strong>Whiskey Whipped Cream</strong> <br />
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1 cup heavy cream <br />
2 tablespoons powdered sugar <br />
2 tablespoons (or to taste) Irish whiskey (recommended : The Knot) <br />
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Whip the cream until it begins to form soft peaks. Add the sugar and whiskey and beat until stiff peaks form. Cover and chill until needed. Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-62505243624580838372013-03-09T12:14:00.000-05:002013-03-09T12:14:48.281-05:00Raspberry Almond Sour Cream Coffee Cake <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittXf79-GrFG9Z5hgB2lAsJla7bPxW7niaWh5h5AJIO1LlSCVeXB5cQ4hd3G-1YyQa8FfqJj3R8hllFtDxvZMdz24fddgo4n3rt94xtHRCo-1Eh2SxLYO1OEi9mf6MXJSS-j6cLfRgfOk/s1600/!cover.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittXf79-GrFG9Z5hgB2lAsJla7bPxW7niaWh5h5AJIO1LlSCVeXB5cQ4hd3G-1YyQa8FfqJj3R8hllFtDxvZMdz24fddgo4n3rt94xtHRCo-1Eh2SxLYO1OEi9mf6MXJSS-j6cLfRgfOk/s320/!cover.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(sorry, we had to cut into it..we were starving !)</td></tr>
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More often than not, the scene in my kitchen unfolds like a Food Network show..."Iron Chef", maybe, or "Chopped" (or, as my friend AB likes to call it, "whack-a-chef") minus the truly bizarre ingredients (no way am I cooking with cough drops or strawberry Quik...not gonna happen.) We'll have an overabundance of something (on this day, it was sour cream - we kept forgetting we had some and buying more), pretty decent pantry staples (almonds and frozen berries), and a couple of hungry foodie judges (basically, that's most of the people you find around this place) Recently, these ingredients came together in this blog-worthy coffee cake - on my very first try, even. (That almost never happens - I always have to tweak a new recipe once or twice !) <br />
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I've made enough cakes - coffee and otherwise - to know the basics, and I had a pretty good idea of where I wanted to end up with this one...light and moist, with a hit of fruit and that magic crumbly sweetness you find in the best coffee cakes. The sour cream needed an egg and a little butter, for lift and flavor..the flour needed baking powder as well as baking soda to counteract the slight acidity of the sour cream...the fruit needed to stay sweet and suspended in the batter, without turning the cake pink (which can happens with frozen berries), and the almonds needed some friends to help them get a little streusel-y. 40 minutes of baking later, and we were practically fighting each other off with forks to get more. <br />
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I have a feeling this cake would adapt well to any sort of fruit and nut combination...blueberries and pecans, apples and walnuts, peaches and hazelnuts... always use what appeals to you (or, you know, whatever you have around is always good too :) ). The particular technique I used here actually works best with frozen fruit, since I sort of poked it down into the rather stiff batter...similar to how the <a href="http://culinaryorgasm-karen.blogspot.com/2011/06/strawberry-buttermilk-cake.html"><span style="color: blue;">Strawberry Buttermilk Cake</span></a> comes together. You can of course use fresh fruit if you have it - you just may need to make some little holes for it to land in, if the fruit is soft. Trust me, it will all work out in the end....and so, in the immortal words of the Chairman : <em>Allez cuisine !!</em> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFtO3VP0Ne9AS_J6SddgDrBbCRiBdmR9mpaZrf2inX5xIMaO30oBRK51wAZAMTWPOLNpZynQYJH5cQ88Dr05DaFddAZ3NnRyzrujgaqW3Qdlbhyphenhyphen60qm7AcVo-5Hqa0V3xTizIj-T-1Os/s1600/!yes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFtO3VP0Ne9AS_J6SddgDrBbCRiBdmR9mpaZrf2inX5xIMaO30oBRK51wAZAMTWPOLNpZynQYJH5cQ88Dr05DaFddAZ3NnRyzrujgaqW3Qdlbhyphenhyphen60qm7AcVo-5Hqa0V3xTizIj-T-1Os/s320/!yes.JPG" width="320" /></a></div>
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<br />
<strong>Raspberry Almond Sour Cream Coffee Cake</strong> <br />
<br />
Cake : <br />
<br />
1 cup sour cream <br />
1/4 cup (1/2 stick) unsalted butter, melted <br />
1/2 tsp vanilla <br />
1 egg <br />
2 cups flour<br />
1/2 cup plus 1 tablespoon sugar <br />
1 1/2 tsp baking powder <br />
1/2 tsp baking soda <br />
1/2 tsp salt <br />
1 cup frozen raspberries <br />
<br />
Topping <br />
<br />
1/4 cup sliced almonds <br />
1/4 cup sugar <br />
1/4 tsp cinnamon <br />
1/8 tsp nutmeg <br />
2 tablespoons butter, soft room temperature <br />
<br />
Powered sugar<br />
<br />
Preheat oven to 350. Butter and flour a 9" round or square baking pan (I used a fairly deep cake pan).<br />
<br />
Whisk together the sour cream, melted butter, vanilla and egg until smooth. Stir in the flour, 1/2 cup of sugar, baking powder, baking soda and salt until smooth (this will be a fairly stiff batter). Spread in prepared pan. <br />
<br />
In the same bowl you mixed the cake in (so you pick up the last bits of the flour), toss the raspberries and 1 tablespoon sugar together. Dump this mixture on top of the cake batter, spreading across more or less evenly. Press the raspberries down into the batter. <br />
<br />
With a fork or your fingers, work the topping ingredients together until combined and crumbly. Sprinkle the crumbs over the top of the cake. <br />
<br />
Bake for 40 - 45 minutes, or until browned and a tester comes out clean. Dust top of cake with powdered sugar. Let cool about 10 minutes before cutting and serving.<br />
<br />
<br />
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<br />Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-80328778971168325032013-02-11T21:47:00.003-05:002013-02-11T21:47:48.887-05:00Mark's Shrimp Étouffée<div class="separator" style="clear: both; text-align: center;">
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We didn't intend for our first experience making étouffée to be just in time for Mardi Gras...just one of those fortuitous coincidences . By all means, don't wait until Mardi Gras to make this, though...we are talking serious Culinary Orgasm here. And it's easier to get to than you think. <br />
<br />
First, of course, a little background. "Étouffée" literally means "smothered" in French (side note : I should get some interesting blog hits using the words "orgasm" and "smothered" in the same post...anyone that's here for the snuff film, your blog is in another castle ;) ). "Smothering" refers to an actual cooking technique wherein your tasty ingredients of choice are cooked in a covered pan over low heat with a small amount of liquid. Étouffée also involves a roux...but not the quick mix of fat and starch that you'd use to thicken a white sauce or gravy. This roux is cooked low and slow until it's nutty and brown and dead sexy. Scientists call this the "Malliard reaction" - the browning creates literally hundreds of different flavor components that do happy dances on your tongue. We just call it OMGWTF good. (If the scientists are boring you, just feed them more and tell them not to talk with their mouths full).<br />
<br />
Our own journey with étouffée started with a not-so-great restaurant, actually. We're big fans of Cajun/Creole food here (Mark's<span style="color: blue;"> </span><a href="http://culinaryorgasm-karen.blogspot.com/2011/01/marks-jambalaya.html"><span style="color: blue;">jambalaya</span></a> is legendary), and étouffée is something that we'd read about but never actually had. We'd gotten a line on a Cajun restaurant in the Springfield, MA area that was supposed to be amazing (supposedly complete with alligator jambalaya !), and when we were out there for a sportsman's show we decided to check it out. We were definitely...underwhelmed. No alligator to be had, so Mark went for the étouffée - edible, but nothing to write home about. Once we tried it, we knew we could do better. I've been after Mark to challenge himself with some new dishes...and with a blizzard this past weekend, he had the perfect opportunity to google himself a couple of recipes (this one was inspired by both <a href="http://www.foodnetwork.com/recipes/paula-deen/shrimp-etouffee-recipe/index.html"><span style="color: blue;">Paula Deen's</span></a> and <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-etouffee-recipe/index.html"><span style="color: blue;">Emeril's</span></a>...pretty good sourcing !). I did nothing with this other than eat it...and it was AWESOME. Serious, serious Culinary Orgasm. <br />
<br />
A note on the Shrimp Stock: it's definitely worth it to make this homemade as it's very, very easy (and you'll have everything on hand to make the étouffée anyway). This will make enough for two batches of étouffée; it freezes beautifully and works in so many dishes (may I humbly suggest my own excellent <a href="http://culinaryorgasm-karen.blogspot.com/2012/03/crab-and-shrimp-risotto-with-herbs.html"><span style="color: blue;">seafood risotto</span></a>...okay, maybe that wasn't so humble :) ) Oh, and one more note, this time on the rice : we strongly recommend making your rice using chicken stock instead of water, particularly for this dish...it adds a very nice touch.<br />
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<tr><td class="tr-caption" style="text-align: center;">shrimp stock a bubblin' <br />
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perfect caramel roux <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEq3qwnMMDGT6WtmecI2AnPJO5I0NLAOBAZsMT-nekHlRJcfxXrIiRbniN3MuXx1wV1WnehbCVjgW45L3st9CrqQ-VreBqphBkDvthwD8uSM8jgstnuNzHH8OcSxWvF40SKiuXNcMz5s8/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEq3qwnMMDGT6WtmecI2AnPJO5I0NLAOBAZsMT-nekHlRJcfxXrIiRbniN3MuXx1wV1WnehbCVjgW45L3st9CrqQ-VreBqphBkDvthwD8uSM8jgstnuNzHH8OcSxWvF40SKiuXNcMz5s8/s320/015.JPG" width="320" /></a></div>
add the veg...<br />
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simmering ! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7yn1vxkt5im0eQ0oaM2jraNFgxmomykvf0D664IlfJm2bVovoIbmj2YUb4N6J0MPkbx0tdqjSqXotWqwJHnT-lj3Ab38urjsEuKDzkSmBTYhBvJjWCugPvqiGfYOsg1Rhm-Ym9Vvcb8/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7yn1vxkt5im0eQ0oaM2jraNFgxmomykvf0D664IlfJm2bVovoIbmj2YUb4N6J0MPkbx0tdqjSqXotWqwJHnT-lj3Ab38urjsEuKDzkSmBTYhBvJjWCugPvqiGfYOsg1Rhm-Ym9Vvcb8/s320/023.JPG" width="320" /></a></div>
sourdough ciabatta rolls make a wonderful side<br />
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ready to eat <br />
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YUM ! <br />
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<span style="font-family: inherit;"><strong>Mark’s Shrimp Etouffee</strong> </span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-size: x-small;">(inspired by Paula Deen and Emeril Lagasse)</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">1/2 cup butter </span></div>
<span style="font-family: inherit;">
1/2 cup all-purpose flour, plus extra flour, optional</span><br />
<span style="font-family: inherit;">
1 cup chopped yellow onion</span><br />
<span style="font-family: inherit;">
1/2 cup chopped green bell pepper</span><br />
<span style="font-family: inherit;">
1 cup chopped celery</span><br />
<span style="font-family: inherit;">
3 – 4 cloves garlic, finely minced</span><br />
<span style="font-family: inherit;">
1/2 teaspoon black pepper</span><br />
<span style="font-family: inherit;">
1/4 teaspoon cayenne pepper, more if desired</span><br />
<span style="font-family: inherit;">
1 teaspoon Cajun seasoning (Mark used a mix of Emeril's <a href="http://homecooking.about.com/od/spicerecipes/r/blspice15.htm"><span style="color: blue;">Baby Bam</span></a>
and <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe/index.html"><span style="color: blue;">Essence,</span></a> as we had mixed up both for some prior recipes...they are very similar, so either would work...or use your favorite blend !)</span><br />
<span style="font-family: inherit;">
1/2 cup minced green onions, plus extra for garnish if
desired</span><br />
<span style="font-family: inherit;">
1/3 cup minced fresh parsley leaves, plus extra for
garnish if desired </span><br />
<span style="font-family: inherit;">
2 to 3 dashes hot sauce (recommended: Tabasco)</span><br />
<span style="font-family: inherit;">
2 cups Shrimp Stock (recipe below)</span><br />
<span style="font-family: inherit;">
1 (14.5-ounce) can diced tomatoes with juice (the fire roasted ones are fantastic in this )</span><br />
<span style="font-family: inherit;">
Additional salt to taste </span><br />
<span style="font-family: inherit;">
2 pounds medium shrimp (21-25 ct)peeled and deveined
(save the shells for the stock !)</span><br />
<span style="font-family: inherit;">
Cooked rice, for serving</span><span style="font-family: Calibri;"> </span><br />
<br />
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<span style="font-family: inherit;"></span> </div>
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<span style="font-family: inherit;">Peel shrimp and make Shrimp Stock (see below)</span></div>
<span style="font-family: inherit;">
</span><br />
<span style="font-family: Calibri;"><span style="font-family: inherit;">Make the roux : melt butter in a large heavy saucepan
over low heat. Whisk in flour to form a paste. Continue cooking over low heat
and whisk continuously, until the mixture turns a caramel color and gives off a
nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper,
celery, and garlic and cook over low heat about 5 minutes, until the vegetables
are limp. Add pepper, cayenne pepper, Cajun seasoning, parsley, and hot sauce
to taste. Add stock and the tomatoes with their juice, stir to blend. Add the
salt, starting with 1/2 teaspoon and adding more if needed. Bring the mixture
to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp
and green onions and stir. It will take about 3 minutes for shrimp to cook,
don't overcook. Remove from heat. <span style="mso-spacerun: yes;"> </span>Garnish
with additional green onions and parsley, if desired. Serve over hot cooked
rice.</span> </span><br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Shrimp Stock:</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Shrimp shells from 2 lbs of shrimp</span></div>
<span style="font-family: inherit;">
1 cup coarsely chopped yellow onions</span><br />
<span style="font-family: inherit;">
1/2 cup coarsely chopped celery (include the leafy tops)</span><br />
<span style="font-family: inherit;">
1/2 cup coarsely chopped carrots</span><br />
<span style="font-family: inherit;">
3 smashed garlic cloves</span><br />
<span style="font-family: inherit;">
1 bay leaf</span><br />
<span style="font-family: inherit;">
1 teaspoon black peppercorns</span><br />
<span style="font-family: inherit;">
Large sprig of fresh thyme (or 1 teaspoon dried thyme)</span><br />
<span style="font-family: inherit;">
2 teaspoons salt</span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<o:p><span style="font-family: inherit;"> </span></o:p></div>
<span style="font-family: inherit;">
Place the shrimp shells and heads in a large colander and
rinse under cold running water for several minutes. Combine the shrimp shells and remaining ingredients in a
heavy 6-quart stockpot, add 1 quart water, and bring to a boil over high heat.
Skim to remove any foam that rises to the surface. Reduce the heat to
medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.</span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Remove the stock from the heat and strain through a
fine-mesh sieve into a clean container; let cool completely. Refrigerate the
stock for up to 3 days or freeze in airtight containers for up to 2 months.</span></div>
<br />
<br />
<br />
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<br />Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-57809793985555042462013-01-28T22:06:00.000-05:002013-01-28T22:06:43.460-05:00the other apple crisp <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6m7yGLVwBqMU-5Si8KePZG-yVOF4xXQj6BeAvhVSTGAlVH7hXTJGEtCMIQ8quZuatJ7x3YCk3LN9ouiLZWwGPsc9PswGAbWBdc2dkjmhHrNBJ4223iR2hCnMkIr5Ets64eRUaZ3MiOI/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6m7yGLVwBqMU-5Si8KePZG-yVOF4xXQj6BeAvhVSTGAlVH7hXTJGEtCMIQ8quZuatJ7x3YCk3LN9ouiLZWwGPsc9PswGAbWBdc2dkjmhHrNBJ4223iR2hCnMkIr5Ets64eRUaZ3MiOI/s320/017.JPG" width="320" /></a></div>
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In my kitchen, the question of "should I make apple crisp" always has a followup question - "which kind ?" I've already blogged about the glories of the<a href="http://culinaryorgasm-karen.blogspot.com/2012/03/slainte.html"><span style="color: blue;"> Irish Oatmeal Apple Crisp with Whiskey Whipped Cream</span></a><span style="color: blue;"> -</span> the show-stopping final act of our annual St. Patrick's Day Feast. The pleasant chewiness of the oats...the tart yet sweet, soft apples...and the unexpected yet unbelievably harmonious subtle note of smokiness and bite from the whiskey...mmm, is it March 17th yet ? <br />
<br />
There is another kind of apple crisp that happens here, though...one that I've been making even longer than the oatmeal version. This one has a gorgeous sugary, buttery, crunchy crust - no oats at all, but just as good as the oat version in its own sugar-rush way. Basically a Silver Palate adaptation, this is a simple recipe...and simply a Culinary Orgasm. <br />
<br />
A note on the apples : you can make this with whatever kind of apples you have on hand - ignore those people that say you HAVE to cook with a certain kind of apple - clearly they've never done anything fun like taking little children apple picking (they usually head right for the shiny red ones.) I've made apple crisps with everything from super tart Granny Smiths to super sweet Honeycrisps and it always works perfectly. You do want a little tartness to offset all the sugar, though - that's where the lemon comes in. Taste a little of the apple, and if it's sweet squeeze that lemon half harder (or even use the whole lemon). If the apple makes you pucker up, just give it a light pass with the lemon. Don't sweat the lemon - however much you use will be fine, I promise !! <br />
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<tr><td class="tr-caption" style="text-align: center;">apples for today's crisp : Empire <br />
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ready for some sugar, sugar ! <br />
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making the topping <br />
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yes, this is really how it looks at first... <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NE19IHQM_K1bRSVpkNrLBEANmSeJnfVx0dTnKP4vOkPWgXi_uz-VP45LWvu2F8FEfU-fWbWeFDSgg4g-4cHXlWWdF-qthsFKiid8ANUdj4pYAr25C-BblJQxQjAgotD4CTCTYyQN1-E/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NE19IHQM_K1bRSVpkNrLBEANmSeJnfVx0dTnKP4vOkPWgXi_uz-VP45LWvu2F8FEfU-fWbWeFDSgg4g-4cHXlWWdF-qthsFKiid8ANUdj4pYAr25C-BblJQxQjAgotD4CTCTYyQN1-E/s320/010.JPG" width="320" /></a></div>
...but it all pats down nicely <br />
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baked and ready <br />
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mmm !! <br />
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<strong>Apple Crisp</strong> <br />
adapted from "The Silver Palate Good Times Cookbook" <br />
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5 large or 6 medium apples (enough to just about fill your pan with slices), peeled, cored, and sliced into medium slices (if you use a wedger, cut the wedges in half)<br />Juice of half a lemon <br />1 cup flour<br />1 cup
sugar<br />2 tsp cinnamon <br />
1 tsp nutmeg <br />1/2 tsp salt<br />1/2 cup (1
stick) unsalted butter, very cold, cut into pieces (plus a little extra to butter the pan) <br /><br />1. Preheat oven to 350.
Grease an 8 inch cake pan with unsalted butter. <br /><br />2.
Place about half the apple slices in the pan, and squeeze the lemon half over them lightly (in other words, don't use it all in your first pass). Repeat with rest of apples and rest of lemon half. Level out the apples as best you can (no need to go all Martha Stewart here - just flatten them out.) <br /><br />3. Process
the flour, sugar, cinnamon, nutmeg and salt in a food processor fitted with a steel
blade* just to combine. Add the butter and process, using repeated pulses, until
the mixture resembles coarse meal.<br /><br />4. Dump the crumb mixture on top of the apples (it will look like a mountain of sand - see above picture. This is normal - don't worry, it will really all fit.) Level out the crumbs as best you can (again, don't go all OCD) and press the crumbs down on to the apples and to the edges of the pan.<br /><br />5. Bake until the top
is golden and the apples are tender, about 1 hour. Serve warm with good quality vanilla ice cream (or gelato - Talenti makes a great one that's available in most supermarkets). Note : for some reason, the whiskey whipped cream - though spectacular - doesn't go quite as well with this crisp, in my opinion. If you've a yen for the whiskey (and really, why wouldn't you now), go for it - it's your damn apple crisp ! <br />
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*Don't fret if you don't have a food processor - you can still have delicious apple crisp goodness ! Just cut the butter into really small pieces (it's okay - and actually helpful - to let it get slightly soft). Mix the dry ingredients together well, then work in the butter with your fingertips, a pastry blender, or even the back of a fork.<br />
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Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0tag:blogger.com,1999:blog-6254220860382105591.post-33003615880296299832013-01-24T19:15:00.000-05:002013-01-27T11:36:54.116-05:00Posole<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLxDqDFOCDYWEKTcxRbvOKfa22ehKxPYi56nqlPEp09xrL4pnDh0UykI2Yoh6AObDxabbyxo68z9lxCkIOVRfnHD7EZtT7tRG6QgFTPQ0qaRc7FIpDP0GMA2ffPtN16RFtRkBhkQhQe8/s1600/posole+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLxDqDFOCDYWEKTcxRbvOKfa22ehKxPYi56nqlPEp09xrL4pnDh0UykI2Yoh6AObDxabbyxo68z9lxCkIOVRfnHD7EZtT7tRG6QgFTPQ0qaRc7FIpDP0GMA2ffPtN16RFtRkBhkQhQe8/s320/posole+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Posole and friends...blue corn chips, limes, queso blanco, avocado...</td></tr>
</tbody></table>
Posole - a Mexican stew of meat (usually pork), hominy corn and chili peppers - is one of those dishes that I've wanted to try for years. I'd like to be able to say that the reason I've had posole on the brain was from perusing my vast cookbook collection (which I do have, peruse quite often, and blame for many of my obsessions), or because of the influence of some heretofore unmentioned Mexican great grandma. I'm afraid I can't lay claim to anything quite so cool, however. I've wanted to make posole because of... Jude Deveraux. <br />
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<a href="http://judedeveraux.com/"><span style="color: blue;">Jude Deveraux</span></a> is a writer of romance novels, which I've had a secret passion for for many, many years. I'm a voracious speed reader of many genres - history, biographies, sci-fi...and. of course, cookbooks. I also love really good historical romances - there's nothing like throwing the occasional brain candy in the mix to keep things happy (there's a reason we call it "brain candy") Most of Jude's novels are indeed historical, but her later stuff is mostly set in the present (she's pretty much the only author I'll read as far as contemporary romance goes.) In her book "Sweet Liar" the protagonist Samantha moves to New York and does...well, a bunch of stuff...including making posole that makes people cry (and go back for more). Ever since I read that, I've wanted to make it. What can I say ? That's how I roll :)<br />
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The main ingredient in posole is hominy (itself also sometimes called posole or pozole). Hominy is a pretty cool food product - it's corn that's been treated with an alkali (basically a weak lye solution) in a process called <a href="http://en.wikipedia.org/wiki/Nixtamalization"><span style="color: blue;">nixtamalization</span></a>. Among other things, nixtamalization makes the corn easier to grind, gives it a longer storage life, makes it taste better, and improves the nutritional value. What's really amazing to me is that ancient Mezoamericans somehow figured out that soaking the corn in water treated with ashes was the way to go...wouldn't you usually throw out the food that fell in the dirty water ? Not the Aztecs and Mayans. Craaaazy. In any event, once the corn has been treated it can either be ground finely into masa harina for making tortillas and tamales, coarsely ground into grits, or left whole as hominy. Hominy can be purchased dried or canned...since I was a first timer, I went for the can. No shame in my game. <br />
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A little odd looking, to be sure...draining in the colander it looked like nothing more that wet Styrofoam. I must admit that my romantic notion of posole slipped just the tinest bit...but onward I went. <br />
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The next step was to roast myself some peppers. I ended up buying some really gorgeous poblanos because that's what looked good in the market - but use whatever you find. Hatch chiles are popular for posole when you can find them...New Mexico peppers would be lovely...or, of course, you can use canned - there are some very acceptable canned roasted chiles out there. For this recipe I also threw in a couple of minced jalapenos since poblanos aren't very hot...and next time I'll add even more, as the crockpot really tames the heat (plus according to my friend "Aunt Bea" the hominy soaks up the heat as well...thanks as always for you wisdom, AB :)) <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5hPX-nBDKxQ8BJ0TM834_XxBRVZfOanqCHBX6xgH7xw3xvG3tgImWtaPJxmobLNkdU54W2GBYSpuhZUVXR4a-Z7aa2kDF_tvb-3FO9JEJKoUIEl7K0Ys8onfbZ3AybkYZFJMXE4Uivk/s1600/poblano-chili-pepper.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5hPX-nBDKxQ8BJ0TM834_XxBRVZfOanqCHBX6xgH7xw3xvG3tgImWtaPJxmobLNkdU54W2GBYSpuhZUVXR4a-Z7aa2kDF_tvb-3FO9JEJKoUIEl7K0Ys8onfbZ3AybkYZFJMXE4Uivk/s1600/poblano-chili-pepper.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo courtesy of <a href="http://www.chilipeppermadness.com/">http://www.chilipeppermadness.com</a> as I was too lame to take any :(</td></tr>
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To roast peppers, place them over an open gas flame until they blister on all sides (bbq tongs are a wise tool choice here), then place them in a closed paper bag for about 10 minutes until they soften. They can also be roasted in an oven - more detailed instructions can be found here : <a href="http://www.chilipeppermadness.com/roasting-chili-peppers.html"><span style="color: blue;">http://www.chilipeppermadness.com/roasting-chili-peppers.html</span></a> . <br />
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Now that you've got hominy and roasted peppers, it's a snap to throw the rest of the ingredients together in the crockpot and just go about your business. About 15 minutes before you're ready to eat, start putting together the garnishes - I have a long list below, but by all means don't feel pressured to put them all out. Just choose whatever sounds good and off you go ! <br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<strong><span style="font-family: inherit;">Posole </span></strong></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: inherit;">2<span style="mso-spacerun: yes;"> </span>lb boneless pork
shoulder cut into cubes</span></div>
<span style="color: black; font-family: inherit;">
1 large onion, chopped</span><br />
<span style="color: black; font-family: inherit;">
4 cloves garlic, minced </span><br />
<span style="color: black; font-family: inherit;">
4 green chiles, roasted, peeled and chopped (or equivilant amount of canned) </span><br />
<span style="color: black; font-family: inherit;">
2 - 3 jalapenos, seeded, and finely diced</span><br />
<span style="color: black; font-family: inherit;">
2 cans hominy (28 oz), drained </span><br />
<span style="color: black; font-family: inherit;">
1 teaspoon salt (smoked is lovely if you have it ) </span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: inherit;">1/2 tsp fresh ground black pepper </span></div>
<span style="color: black; font-family: inherit;">1 1/2 teaspoons ground cumin</span><br />
<span style="color: black; font-family: inherit;">1 teaspoon oregano</span><br />
<span style="color: black; font-family: inherit;">2 teaspoons paprika (again, smoked if you have it) </span><br />
<span style="color: black; font-family: inherit;">
1 quart (approximately) chicken stock </span><br />
<span style="color: black; font-family: inherit;">Garnishes (see below)</span><br />
<span style="color: black; font-family: inherit;"></span><br />
<span style="color: #333333; font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-family: inherit;">Place posole ingredients except stock in crockpot and mix well. Add enough stock to just cover ingredients in crockpot. Cover and cook on low setting for 6 - 8 hours or on high setting for 3 -4 hours. Serve with any or all of the following garnishes : </span></span><br />
<span style="color: #333333; font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-family: inherit;"></span></span><br />
<span style="color: black; font-family: inherit;">Chopped cilantro</span><br />
<span style="color: black; font-family: inherit;">Tortilla chips (blue are particularly nice, and a great contrast) - the guys crumbed these right into the posole </span><br />
<span style="color: black; font-family: inherit;">Queso blanco (Mexican white cheese) or other mild cheese, cut into small cubes </span><br />
<span style="color: black; font-family: inherit;">Lime wedges </span><br />
<span style="color: black; font-family: inherit;">Avocados, sliced or cubed </span><br />
<span style="color: black; font-family: inherit;">Sliced radishes </span><br />
<span style="color: black; font-family: inherit;">Finely chopped red
or white cabbage</span><br />
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<span style="font-family: inherit;">
Sour cream is also recommended by many, but we didn't love it with this (and I love me some sour cream). If you have some, by all means try it out ! </span>Karenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.com0