tag:blogger.com,1999:blog-84689747870156547162024-03-05T04:14:50.543-08:00light-bulb oven recipeshoping to make the world a better place, one bite at a time.lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-8468974787015654716.post-35947233144473852422011-01-04T11:53:00.001-08:002011-01-04T12:10:50.210-08:00Chicken Enchiladas with Crema and Fresh Tomatillo Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xLMugRJVI2dnZGZIu_NuEQ9irR_cECINxA9yroc5GBF-f-YmLkREFhOO-fTcYNjqNh36S1bIaiYLVg-vxUTBl3BzVcDZaoCfTihG0yydM5QfXQmsjzgOiAkr_erGAwjN-mgvkHPNfSa-/s1600/IMG_5978.JPG"></a>
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<br /><span class="Apple-style-span"><meta charset="utf-8"><span class="Apple-style-span" style="font-family: Georgia, serif; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xLMugRJVI2dnZGZIu_NuEQ9irR_cECINxA9yroc5GBF-f-YmLkREFhOO-fTcYNjqNh36S1bIaiYLVg-vxUTBl3BzVcDZaoCfTihG0yydM5QfXQmsjzgOiAkr_erGAwjN-mgvkHPNfSa-/s400/IMG_5978.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558424754862073362" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 400px; height: 266px; " /></span>Here at chez Krakberry, we LOVE Mexican food. It's our default when we can't think of what to eat for dinner or breakfast or lunch. And while we have our favorites (i'm a sucker for mole and carnitas, Doodler loves guiso and chilaquiles), we sometimes splash out and get something we don't usually order. Except sour cream chicken enchiladas. I'm not a big fan of sour cream; I'll eat it, but usually when it's on something at a restaurant they go insane with it and I end up having to scrape most of it off. So I tend to shy away from things that actually have those words in the name. </span><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">But yesterday I was craving tomatillos, and Doodler makes this awesome fresh tomatillo salsa that I thought would marry PERFECTLY with a little sour cream. I found the rotisserie chickens at my grocery store, et voilà. (You can cook the chicken yourself, but the ones at my store are awesome and actually cheaper than the raw chickens.)</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">These are not your typical super-saucy sour cream chicken enchiladas. These are chicken enchiladas that happen to be drizzled with crema (like sour cream, but thinner and not as strongly flavored) and a gorgeous fresh tomatillo salsa. You COULD use a jarred salsa, but this one literally takes 2 minutes and is so much better. (The salsa is also awesome by itself, with chips. Just saying.)</span></div><div><span class="Apple-style-span">
<br /></span></div><div><div><span class="Apple-style-span">If you want to make these vegetarian, you could use zucchini and yellow squash, or mushrooms. or you could do a cheese version: cut a block of queso quesadilla or jack cheese into 1/2-inch strips and use those to fill the tortillas instead. </span></div></div><div><span class="Apple-style-span">
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<br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 18px;">Chicken Enchiladas with Crema and Fresh Tomatillo Salsa</span></span></div><div><div><span class="Apple-style-span">
<br /></span></div><div><div><div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">Oil</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">about 15 tortillas</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">3 cups Mexican table crema</span></span></div><div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">1 1/2 cups chicken broth</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">1 tablespoon cumin</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">1 chicken, cooked, meat shredded</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">1 white onion, diced, divided</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">1 cup chopped cilantro</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">1 1/2 cups shredded Monterey jack cheese</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">4 tomatillos, husked and cut in half</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">2 serranos</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">1 garlic clove</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">4 tablespoons water</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">1 lime</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">salt</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">
<br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px;">Queso fresco, for serving</span></span></div></div></div></div></div></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">Heat the oven to 350. Heat about a tablespoon of oil in a skillet until hot. Add the tortillas one at a time and heat, turning once, until they are pliable but not starting to brown (a little brown is OK, but you don't want them crisp). Set aside. </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">In a bowl, mix the crema, broth, and cumin. Season with a little salt (it's OK if it's a little salty; it will balance out the tortillas and cheese). Spoon about 1/2 cup of the mixture into the bottom of your baking pan. In a second bowl, mix the chicken, half of the onion, half of the cilantro, and 1/2 cup jack cheese. </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">Roll the enchiladas: scoop about 1/3 cup of the chicken mixture just to the right of the center of the tortilla and kind of shape it into a line. Fold the edge of the tortilla over, then roll it tightly and place in the baking pan. Repeat with the remaining tortillas and filling. Spoon about 1 cup of the crema mixture over the rolled enchiladas, then top evenly with the rest of the cheese. </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">Bake until the cheese is melted and has started to brown, about 15 minutes. Meanwhile, make the salsa: In a blender, combine the tomatillos, remaining cilantro, serranos, garlic, and water. Blend until a coarse puree forms that is uniform in color. Pour into a bowl and add the remaining onion and season with salt and lime juice. </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">To serve, spoon about 1/4 cup of crema onto a plate top with a couple (or three) enchiladas, then a little more crema and the tomatillo salsa. Sprinkle with crumbled queso fresco. </span></div><div><span class="Apple-style-span">
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<br /></div>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-90899305336405562702010-12-28T05:55:00.001-08:002010-12-28T08:33:38.857-08:00Shepherd-ish Pie (Cottage Pie)<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhzVaxlqf8g95VWxtBGsXu2N22KkesmJvntNsk_dz0vUrc7mrcILoZ8mg8HroFfxlRbRtJjtlK4sk_G3MLw1Pz5f6c6ePTHg28g_Qx1ZuXzkKb0wFGihQsFDuIQ0abbkSyOCbELDzQpt_/s1600/IMG_5804.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhzVaxlqf8g95VWxtBGsXu2N22KkesmJvntNsk_dz0vUrc7mrcILoZ8mg8HroFfxlRbRtJjtlK4sk_G3MLw1Pz5f6c6ePTHg28g_Qx1ZuXzkKb0wFGihQsFDuIQ0abbkSyOCbELDzQpt_/s400/IMG_5804.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5555771914179811170" /></a></div>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzo0GOxcAQw-1WNr1TA8_sm0VrljDtj4ww-mJlacibge0fy85pV3OMbUDzhQRn76NbXmMy6z6TW8fA4hvR_nksOAU5Edxz2llW2SY5PtH1sc2mfc5GMHuVxWoTraesX2Kzi4jUugxjTZ5/s1600/IMG_5804.JPG">
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<br /></span></div></a>Oh, I love cold weather foods! Don't get me wrong--I can't get enough of the awesome summer fruits and vegetables, or the grilling. But I'm a baker at heart, so I love being able to turn on the oven and make something really cozy and comforting.<p>Shepherd's pie is one of those exotic-seeming recipes that no one makes, but is actually super easy to throw together, kind of. I make it with beef (which makes it a "cottage pie), because it's easier and cheaper, but "real" Shepherd's Pie is made with lamb. Or you can make "Shepherdess Pie," which is made with beans and vegetables.</p><p>I remember discovering shepherd's pie; I was hanging out at this English bar on Greenville Avenue a lot. My friend Smelly and I used to go there on Wednesdays to have a few beers (me) or a few Pimm's Cups (Smelly) and have pub food. I normally ordered bangers and mash, but Smelly has an English uncle who made shepherd's pie for her growing up, so she would order that sometimes. Then we would play loads of Tom Jones songs on the jukebox and flirt with the bartenders. (Just kidding, honey! I never did. It was Smelly.)</p><p>Anyhoo. To the cooking part. If you have leftover mashed potatoes, use those. You could probably even make this with instant mashers if you're in a real time crunch.</p><p>And don't feel like you HAVE to use what's here. I've made them with corn, without peas, with celery, without mushrooms... use what you like. Also, substitute other potatoes if you want. And leave the skins on the potatoes, or peel them. Do what you like!</p><p>1 1/2 pounds Yukon Gold potatoes, cut into 1-inch pieces
<br />1/3 cup milk, or as needed
<br />1/4 cup butter, or as needed</p><p>1 tablespoon vegetable oil or butter
<br />1 onion, chopped
<br />2 cloves garlic, chopped
<br />4 carrots, chopped
<br />1 cup sliced mushrooms
<br />Leaves from 4 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
<br />1 pound ground beef
<br />2/3 cup frozen green peas
<br />1 cup chicken or beef stock
<br />1/4 cup flour
<br />Salt and pepper</p><p>Heat the oven to 375°F.</p><p>Place the potatoes in a saucepot. Add water to cover and a generous pinch of salt. Heat to boiling, then reduce the heat to a simmer and simmer until fork-tender, about 15 minutes. Drain and return to the saucepot. Whisk in the milk and butter and mash until smooth (or use an electric mixer).</p><p>Meanwhile, in a skillet, heat the oil then add the onion, garlic, carrots, and thyme. Saute until fragrant then add the mushrooms, and and saute until starting to soften, about 5 minutes. Add the beef, season with salt and pepper, and cook until the beef is browned. Add the peas and cook until heated through. Add the stock, then sprinkle with flour and stir until the liquid has thickened, about 6 minutes.</p><p>Spoon the meat mixture into a baking dish and spread into an even layer. Spoon the potatoes over the meat, spreading it into the edges. Use the back of a spoon to make swirls, or use the tines of a fork to make a crosshatch pattern.</p><p>Bake until the the potatoes are golden and browned in spots, 25 to 30 minutes. Let stand 10 minutes before serving.</p><p><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPy-yuMy_8nvwralTH3gZpbptYNzUNMPF98gCSSTIT349emr_JGju3hiyy66d9XZF6uOSq7G25TVbpBw1qpjuKW9N5IZ9q0xfkjhWXpcPuckQYKxLNvoDeiPWuoctG1gsVIOaA091R0F7/s400/IMG_5808.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5555772059531389378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 344px; height: 400px; " /></span></p><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com2tag:blogger.com,1999:blog-8468974787015654716.post-11047753056129707402010-12-14T14:51:00.001-08:002010-12-14T15:07:12.006-08:00tortilla soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-bqkwhyUdPQ1umxFybPNRkpcGb_2go7DsQW5Sw1e1z5rlstisTeKnavg6zmhuzscKEbfZxCoeICdVjAwZE-Wj2K6O4CbA8723k7qmSzYvwwAYniahtQxmOZG-5RuDi_rqNvvQZzPkOe5/s1600/IMG_5790.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-bqkwhyUdPQ1umxFybPNRkpcGb_2go7DsQW5Sw1e1z5rlstisTeKnavg6zmhuzscKEbfZxCoeICdVjAwZE-Wj2K6O4CbA8723k7qmSzYvwwAYniahtQxmOZG-5RuDi_rqNvvQZzPkOe5/s400/IMG_5790.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5550676146605123506" /></a><br /><br /><br />Last week we were both feeling a little under the weather here at chez Krakberry. Not sick, officially, but not 100%. As everybody knows, the best way to get immediate relief from a potential cold is a big pot of chicken soup. But I wasn't in the mood for regular soup; I needed something with a little more oomph. Checking my fridge I noticed a giant package of corn tortillas, then realized I had several chiles I needed to use... tortilla soup it is!<br /><br />1 quart chicken stock<br />1 (3-pound) chicken<br />1 onion, chopped<br />1 lemon, cut in half<br />1 jalapeno<br />1/2 teaspoon cumin<br />1/2 teaspoon creole seasoning<br />1/2 teaspoon oregano<br />1/2 teaspoon celery salt<br />3 cloves garlic<br />2 serranos<br />1 (28-ounce) can diced tomatoes<br />2 yellow squash, halved and cut into 1/2-inch slices<br />Oil<br />Salt<br /><br /><br />garnish!<br />limes<br />cilantro<br />shredded queso quesadilla or monterey jack<br />fried tortilla strips<br /><br />In a large pot, combine the chicken, chicken stock, half the onion, the lemon, and the jalapeno. Add water to cover and 1 tablespoon salt and bring to a boil. Reduce the heat to simmer and let simmer until the chicken is cooked through, about 30 minutes.<br /><br />Remove the chicken and refrigerate it until it cool enough to handle. Pull the meat from the bones and return the bones to the stock pot. Continue to simmer.<p>In a second pot, heat a little oil just until hot. Add the remaining onion, the garlic, the serranos, and the spices; saute until fragrant. Add the tomatoes and their juices, the squash, and 6 cups chicken <br />stock. Bring to a boil, then reduce the heat to a simmer. Add the chicken meat and simmer, stirring occasionally, until the squash is very tender and the flavors have blended, about 30 minutes.<br /><br />Meanwhile, cut the tortillas into strips. Heat a couple of inches of oil until hot and, working in batches, fry the strips until golden and crunchy.<br /><br />Check for seasoning and ladle the soup into bowls. Let your peeps choose their own garnishes.lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com2tag:blogger.com,1999:blog-8468974787015654716.post-53639128591330258162010-12-06T11:44:00.001-08:002010-12-06T11:56:04.391-08:00Fresh Gingerbread with Lemon Icing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNlriMQN1YcgCk1JQfs_egd2vtzo7j-F5QD8bmdpJ940Cm4y8EA863DKk2h_LbOlkbpGzAsOkH1yG-r3mj3PpF0X6KCa_hcZQ0iX2PaDGR62mEVALopUL-HSIM3N-hRL0KSnFQSZ6xt_E/s1600/IMG_5775.JPG"></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWh4Z4fEvu33NUdH-kTqWZ5_TH1_ere3EVadMYaz5GITWexeGhhoSrrFB54CR3dOugMSqUiOUX4pkrd31OXRMDo4VQ4T2ylLloVjfXOLblr9NrByazCvp_ljHloBTJ6ZMdrmYidzFPLaVt/s1600/IMG_5757_2.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWh4Z4fEvu33NUdH-kTqWZ5_TH1_ere3EVadMYaz5GITWexeGhhoSrrFB54CR3dOugMSqUiOUX4pkrd31OXRMDo4VQ4T2ylLloVjfXOLblr9NrByazCvp_ljHloBTJ6ZMdrmYidzFPLaVt/s400/IMG_5757_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5547659829292706370" /></a>
<br /><span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; "><ul class="ingredientsList" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; "><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><ul class="ingredientsList" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; "><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >Sweets like this gingerbread held no appeal for me as a child. In my opinion, if there wasn't chocolate, or at the very least, caramel, involved in a sweet, it was a waste of my time. Now, as a grownup (heh), I have expanded my tastes. This gingerbread is so good I don't really make it that often because I can't stop eating it. And it's beautiful too, with the snowy white icing contrasting against the dark cake. But I promise it will not be around to look at for very long. (Recipe based on one by Nigella in <i>How to Be a Domestic Goddess.</i>)</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >
<br /></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >
<br /></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><b><span class="Apple-style-span" >Gingerbread</span></b></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >2 cups all-purpose flour</span></li></ul><span class="Apple-style-span" >1/2 cup plus 2 tablespoons unsalted butter</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >1/2 cup plus 2 tablespoons dark brown sugar</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >3/4 cup plus 1 tablespoon light corn syrup</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >3/4 cup plus 1 tablespoon molasses</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >2 teaspoons fresh ginger, finely grated</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >1 cup plus 2 tablespoons milk</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >2 large eggs, lightly beaten </span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >1 teaspoon baking soda, dissolved in 2 tablespoons warm water</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >
<br /></span></li></ul><strong><span class="Apple-style-span" >Lemon Icing</span></strong><ul class="ingredientsList" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; "><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >Juice of 1 lemon</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >1 cup confectioners' sugar, sifted</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >1 tablespoon warm water (if needed)</span></li></ul><span><span class="Apple-style-span" >
<br /><meta charset="utf-8"></span><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >Preheat the oven to 325°F.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >
<br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >Measure the flour into a mixing bowl and set aside. </span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >
<br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >In a saucepan, combine the butter, sugar, corn syrup, molasses, and ginger. Heat over medium heat, stirring, until the butter is melted. Turn off the heat and add the milk, eggs, and baking soda mixture.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >
<br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >Add the liquid ingredients to the flour, stirring until completely mixed (the batter is thin), Pour it into the pan and bake for 45-55 minutes until risen and firm. Be careful not to overbake; it's better a little stickier. Let it cool completely before icing. </span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >
<br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" >In a medium bowl, whisk the lemon juice into the confectioners' sugar. If needed, add the water gradually. It should be thick-ish. Pour over the gingerbread and spread to an even layer with a butter knife or offset spatula. Let the icing set up before cutting the gingerbread. </span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 10px; ">
<br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 10px; "><meta charset="utf-8"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNlriMQN1YcgCk1JQfs_egd2vtzo7j-F5QD8bmdpJ940Cm4y8EA863DKk2h_LbOlkbpGzAsOkH1yG-r3mj3PpF0X6KCa_hcZQ0iX2PaDGR62mEVALopUL-HSIM3N-hRL0KSnFQSZ6xt_E/s400/IMG_5775.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5547659921433578322" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 400px; height: 266px; " /></span></div><div style="font-size: 10px; "><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
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<br /></span></span></span>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-13154759837146991252010-11-23T17:33:00.001-08:002010-11-25T09:37:51.194-08:00happy thanksgiving!i pondered what to post this week and sort of obsessed over which thanksgiving recipe i would dazzle all 9 of you with. then as time wore on, i realized that most people don't really experiment on thanksgiving. i mean, outside of frying the turkey or using fresh cranberries instead of the stuff in the can, most people have to have certain thanksgiving dishes. Mac and cheese is one. My Canadian sister-in-law couldn't believe we had Kraft dinner on Thanksgiving. I have to eat the pope's nose on the turkey (the tail). This will be the first year since 2000 I'll have to fight my brother for it. I make the best stuffing in the world, and my pies have garnered me more than one marriage proposal.
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<br />But y'all don't care about what I'm making for Thanksgiving, you're thinking about what YOU have to have. Your aunt's sweet potatoes. Your grandpa's turkey carving knife. Your weird cousin's awful ambrosia that nobody likes or eat but wouldn't DARE leave off the table.
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<br />So I'm not going to cook for you this week. This week I'm going express my thanks for some of the people and things that have made 2010 one of the best of my life so far...
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<br />this guy, for sure. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIACjEn19q5KxhQKa8B-QwoutXvi3TmUiX8mU7SJ1x8VPG95kXKGIltmVwlpOFxQFO7yZDamHj5bhcv6pEgpOEBTYrgAD32ENNYbNILNZlTDVeitgaNEG2-9UM23ka3Kw3e3ZhQg-PumoJ/s1600/IMG_0013.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIACjEn19q5KxhQKa8B-QwoutXvi3TmUiX8mU7SJ1x8VPG95kXKGIltmVwlpOFxQFO7yZDamHj5bhcv6pEgpOEBTYrgAD32ENNYbNILNZlTDVeitgaNEG2-9UM23ka3Kw3e3ZhQg-PumoJ/s400/IMG_0013.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542926224599882418" /></a>
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<br />and these two, who are the parents of the next two.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTIryzyATBais4LgpMArGnypD5Dja0XAKYU33vHmu4v_ZCLIRRVpBPPRJiHQa0gMxEynYsrwE3FKu0g3UGfMcS0ZpPfnHo9inbLKI7MyFgqkbfqdCF6fdBzEb2b8qmn_6mNgtwpi_rIFq/s1600/IMG_0225.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTIryzyATBais4LgpMArGnypD5Dja0XAKYU33vHmu4v_ZCLIRRVpBPPRJiHQa0gMxEynYsrwE3FKu0g3UGfMcS0ZpPfnHo9inbLKI7MyFgqkbfqdCF6fdBzEb2b8qmn_6mNgtwpi_rIFq/s400/IMG_0225.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542926548451850866" /></a>
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<br /></div><meta charset="utf-8"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNP6dfjkJ23vI1xbg6-Gi92LsirlWpXuxWC7xxPcAQxJh4wzFbd4JLrm2WqriabrLjC7pfe_GWU40TEOy-U7ThMPlkzAC0AT1Q3qCUKgsib4dHT83y2hnYAq_JNF4ydQzy_gHbXGqdfwEQ/s1600/IMG_0140.JPG"></a><div></div><div>
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<br /></div><div>these two.</div><div>
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<br /></div><div>this. </div><div>
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<br /></div><div>and this.</div>
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<br /></div><div>and last but not least, this girl. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEUKlZTeU02AqNQe8dOR711uZC2pLj1by5dYYlzkKtu-ppyOwNvTEsoY0ELTohuqCdfZPOcS1JvOBht4ZPhPkQagJnUgJjFEY-QegigaXkIbHUwTBbzJo2xesHYcqWZR3tRT1AmxHK2Ri/s1600/5141823076_6945bcd08e.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEUKlZTeU02AqNQe8dOR711uZC2pLj1by5dYYlzkKtu-ppyOwNvTEsoY0ELTohuqCdfZPOcS1JvOBht4ZPhPkQagJnUgJjFEY-QegigaXkIbHUwTBbzJo2xesHYcqWZR3tRT1AmxHK2Ri/s400/5141823076_6945bcd08e.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5543541502129087522" /></a>
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<br /></div></div>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com2tag:blogger.com,1999:blog-8468974787015654716.post-52930795551521709342010-11-16T17:00:00.000-08:002010-11-30T17:43:54.469-08:00Steamed Buns with Pork Belly<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjx-Ilta4cqGQqqyZS9IhT-8ktVbHGuLDh8pf0ylcruC_In-Z4y78gBrGHnYNJujxOAf7m-dP8P_oPWsoajNv87FFmzan8kDy43UIt4cy5JFwDKPx6pQ_gg86IdwdQbnOhtAsHYVLRxpi/s1600/IMG_0676.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjx-Ilta4cqGQqqyZS9IhT-8ktVbHGuLDh8pf0ylcruC_In-Z4y78gBrGHnYNJujxOAf7m-dP8P_oPWsoajNv87FFmzan8kDy43UIt4cy5JFwDKPx6pQ_gg86IdwdQbnOhtAsHYVLRxpi/s400/IMG_0676.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5545523098255050306" /></a>
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<br /></div>When people find out that I used to cook for a living, they often say something like "Oh, you must eat so well!" And my response is usually to shrug and say "I guess." And we do, I guess. But just like everyone else, there are days when I'm exhausted or working late or just don't feel like going to a lot of trouble. Those days I ask Doodler to cook (he's no slouch, I'm here to tell you) or I kind of throw something together, like chili or mac and cheese.
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<br />But sometimes I want to play in the kitchen, and because I share my meals with a fellow adventurous eater, I know that if i create something out of the ordinary it's probably going to make him happy. And who wouldn't want to make this guy happy? <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCT-QVPYHnCN3v-dNQheQvBXWtNJPJn1VG-3A4vE9P8osfFyWMKL0RjV199yBAUojXjMofwqIwKLsY9aMdP9Du_E6jZeO2jp6Vhnrrmlrk0O_xetCdKyKjouZdF4yMwfEmycV63o12vxNH/s1600/IMG_0060.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCT-QVPYHnCN3v-dNQheQvBXWtNJPJn1VG-3A4vE9P8osfFyWMKL0RjV199yBAUojXjMofwqIwKLsY9aMdP9Du_E6jZeO2jp6Vhnrrmlrk0O_xetCdKyKjouZdF4yMwfEmycV63o12vxNH/s400/IMG_0060.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540319979287860290" /></a>
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<br />How cute is he? But I digress.
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<br />The food I miss most from my time in New York is good Chinese food. You can get pretty good Thai and Vietnamese close by, but to get good Chinese you have to drive kind of far. And while I'm not opposed to that, on a Tuesday night I'm not gonna get in the car and drive half an hour to eat dinner. So I make it myself.
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<br />Doodler has never really had food like you can get in Chinatown, so it's fun for me to get to introduce him to things like soy sauce chicken and char siu and steamed buns. It's one of the best things about Canal Street: you can walk into a bakery and get a delicious pork bun and a drink for like $3. It was a favorite lunch when I didn't have a whole lot of money but didn't have the wherewithal to pack a lunch.
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<br />I miss those buns, but I haven't had time lately to make them, because while they're not hard to make, you have to start them a few hours ahead so they can rise. And trying to work two jobs, start a business, and maintain relationships with friends and family (not to mention that dreamboat pictured above) kind of eats into your free time.
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<br />But for some reason today everything kind of fell into place. I was at Whole Foods early this morning and was able to procure a large piece of pork belly, which needed to brine for 6 hours. That was plenty of time to make the buns and also maybe do my job a little! Serendipity!
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<br />These are a little involved to make, I'm not gonna lie. But it's not difficult work; it just requires a little planning. And to get that smile on that face? It is so worth it.
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<br /><span class="Apple-style-span" style="font-size: large;">Steamed Buns with Pork Belly*
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<br />PORK BELLY<div>
<br /><div>1/4 cup coarse salt</div><div>1/4 cup sugar</div><div>1 (3-poundish) piece boneless pork belly</div><div>
<br /></div><div>BUNS: </div><div>
<br /></div><div>1 tablespoon plus 1 teaspoon dry yeast </div><div>1 1/2 cups water</div><div>4 1/4 cups all-purpose flour</div><div>6 tablespoons sugar</div><div>1/4 cup milk</div><div>1 tablespoon kosher salt</div><div>Heaping 1/2 tablespoon baking powder</div><div>1/2 teaspoon baking soda</div><div>1/3 cup vegetable shortening or rendered pork fat, plus more for shaping the buns</div><div>
<br /></div><div>GARNISHES</div><div>Hoisin sauce</div><div>Kim chee</div><div>Pickled cucumbers</div><div>Scallions</div><div>Sriracha</div><div>
<br /></div><div>Start the pork belly: </div><div>Mix the salt and sugar together. Place the pork belly in a roasting pan that just fits it, and pat the salt/sugar mixture all over it. Cover and refrigerate at least 6 hours, and up to 24 hours. </div><div>
<br /></div><div>(Start the buns here.) </div><div>
<br /></div><div>Heat the oven to 400F. Drain any liquid from the pan and roast the pork fat side up for 1 1/2 hours, or until the top has turned a beautiful mahogony color. Reduce the heat to 250 and roast about another hour until the meat is pillowy soft. </div><div>
<br /></div><div>Make the buns! Combine the yeast and the water in the bowl of a stand mixer fitting with the dough hook. Add the remaining ingredients and mix on the lowest speed possible (just above "stir") until a smooth, slightly tacky dough forms. Lightly oil another bowl, place the dough in it, cover, and let stand in a warm place (like the oven with just the pilot light lit) for about an hour and a half or until the dough doubles in size.</div><div>
<br /></div><div>(Put your pork in the oven at this point.)</div><div>
<br /></div><div>Punch the dough down and turn it out onto a work surface. Using a bench scraper, cut the dough in half, then divide each half into 5 balls. Roll each of those into logs, then cut off ping-pong ball-sized pieces. Roll each piece into a ball, then place on a baking sheet. Cover the balls loosely with plastic wrap and let them rest 30 minutes. </div><div>
<br /></div><div>Meanwhile, cut squares of parchment, one for each ball. Grease a chopstick with whatever fat you're using.</div><div>
<br /></div><div>Flatten a ball with your hand into an oval, then fold it over the chopstick to form the bun. Remove the chopstick and place the bun on a square of parchment. Return to the plastic wrap and let them rest for about 40 minutes. They will rise a little more.</div><div>
<br /></div><div>Set up a steamer on the stove (I used an upside-down cake pan set in the middle of my wok). Fill the bottom with about an inch of water. Bring the water to a boil, then working in batches, steam the buns for about 10 minutes each. Remove the parchment as the steam. You can hold them at room temp and reheat them in the steamer if necessary.</div><div>
<br /></div><div>Remove the pork from the oven and slice it crosswise into 1/2-inch slices. To build a bun, open one up (you may need to cut it), slather it with hoisin sauce, then top with pork, scallions, kim chee, pickles, and sriracha. </div><div>
<br /></div><div>Eat many of them. Bask in the glow of happy people at your table. </div><div>
<br /></div><div><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYs9rQs9noruFrCd0KUqg6Aq8UtTZgfKxAZ7oRKSOOPiLO6t0bEKo_tFIKA6_M9NtSxxkM49CHMaoME2hqbWNAEXhd5awnANMoSzxYRhLFN21Y3JOfMLf4tQA7wLAHRL7E9WGRgxqtCq9/s400/IMG_0677_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5545522931006673474" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
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<br /></div><div><span class="Apple-style-span" style="font-size: small;">*If I didn't already have The Best Boyfriend in the World, I would totally ask David Chang if he wanted the job. This recipe is based on his from the Momofuku cookbook.</span></div><div>
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<br /></div></div></div>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com2tag:blogger.com,1999:blog-8468974787015654716.post-7432860938174085702010-11-15T15:46:00.001-08:002010-11-15T18:03:28.949-08:00Just-Woke-Up-Must-Make-Dinner-with-What's-in-The-House Chili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOez2Fb2g5TWyoAVQCbewysJvlJMiAqstf1ZHKK9Kn_eEA1XrKp99gaObLf6ytmTIE-WU0kMFe7V1ZvU7WfvkaCbJ419mCLgp8hPJ1UnSpL_rO26I5MSSrE_EddDP6MrpDGz5TzOttx2V/s1600/IMG_5742.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOez2Fb2g5TWyoAVQCbewysJvlJMiAqstf1ZHKK9Kn_eEA1XrKp99gaObLf6ytmTIE-WU0kMFe7V1ZvU7WfvkaCbJ419mCLgp8hPJ1UnSpL_rO26I5MSSrE_EddDP6MrpDGz5TzOttx2V/s400/IMG_5742.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5539941549323722626" /></a><br /><br /><br />I love a nap. it seems so decadent to SLEEP in the middle of the day. I rarely take them, though, because when I wake up I feel weird and groggy and am generally useless for several hours. (I used to take a nap after work so I could go out and drink at the State Bar. That was a loooong time ago.)<br /><br />Anyway.<br /><br />This morning I made a list, like I always do, of things that I wanted to accomplish today. Cut to 2 pm when I can barely keep my eyes open (did I mention I got up at 3:45 this morning for work?) so I decide, even though my list is not anywhere NEAR being checked off, to take a nap.<p>I wake up at 3:30 and realize that I'm not going to do anything else on the list, including going to the store to get food for dinner. A quick rifle through the pantry reveals spices, a can of diced tomatoes, and a can of hominy. The fridge contains a package of ground beef. Chili it is!<p>OK. I have to get something off my chest. Lately there's been all this blather about with-beans, no beans, is it real chili if you use (insert ingredient here) but leave out (insert ingredient here), blah blah blah.... and to this I would like to say:<p>WHO CARES?<p>here's the thing: I think my chili is the best, just like my mom thinks hers is the best, just like a million bazillion other people think theirs is the best. Just make it how you frigging like it, people, and stop worrying so much about this stupid debate. You can bet the men on the cattle drives or whatever didn't whine about beans or no beans or what kind of mean or adding coffee or any of that crap. They ate it, and were happy to have a hot meal after a long day.<p>To paraphrase a wiser person than myself: if it tastes good, just eat it.<p>Rant over .Thank you.<p>Now to the good part. I'm not going to say this is how i ALWAYS make chili. It ain't. this is how i made it TODAY. And if I made it tomorrow, it would be different again. (And I don't want any guff about using onion powder. It was what was in the house. Don't use it if you don't like it.) I'm not saying this should the ONLY chili you make, but it's a good one to add to your repertoire. <br /><br /><br />Just-Woke-Up-Must-Make-Dinner-with-What's-in-The-House Chili<br /><br />Oil (or bacon fat)<br />1 pound ground beef<br />2 tablespoons chili powder<br />1 tablespoon onion powder<br />1/2 teaspoon cumin<br />1/4 teaspoon cinnamon<br />1/4 teaspoon chipotle powder.<br />1/2 teaspoon dried cilantro<br />2 cloves garlic<br />1 can diced tomatoes<br />1 jalapeno<br />1/4 cup unsweetened chocolate<br />1 tablespoon cornmeal<br />1 can hominy (you can substitute beans if you want, or use both)<br />Salt<br /><br />Heat the oil in a large saucepan. Add the beef, season with salt, and brown. Add the spices, cilantro, and garlic and onion and cook until the spices are fragrant. Add the jalapeno and tomatoes and stir to mix. Add the chocolate and season with salt again.<p>Bring to a boil, then reduce the heat and simmer, stirring occasionally until the liquid is thickened and the flavors have blended, about an hour. Stir in the cornmeal and then the hominy and cook 5 minutes more.lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com1tag:blogger.com,1999:blog-8468974787015654716.post-11595927123311581972010-11-09T18:27:00.001-08:002010-11-09T18:34:26.990-08:00Pork Chops and ApplesauceThere are some foods that I'm mildly embarrassed to admit I didn't appreciate until i was in my later 20s. Beets, for one. Brussels sprouts. Good tomatoes. And applesauce.<br /><br />"Applesauce?" You might ask? "Doesn't every kid love applesauce?"<br /><br />No. No, they don;t. Some kids hate the gritty, flavorless mush that passes for commercial applesauce. But then I had homemade applesauce. And like so many yummy foods that are not well-represented by their commercial versions, homemade applesauce? Is a whole nother thing.<br /><br />Commercial applesauce is a waste reducer. All the apples deemed unworthy of your grocer's produce bins are made into applesauce. And that's why it's mealy, flavorless, watery mush that just doesn't do justice to the beautiful fruit from which it's made.<br /><br />Homemade applesauce tastes like lovely ripe apples. It's smoother in texture and richer in color. It's perfect alongside pork chops (you can be DAMN sure Alice made hers from scratch). And how about topped with some toasted pecans and maybe, just maybe, a splash of brown butter? Sounds like an ideal fall meal to me. <br /><br />Pork Chops and Homemade Applesauce<br /><br />For 2<br /><br />4 apples (I like Fuji, Gala, and Pink Lady apples best), cored and <br />chopped into 1-inch cubes (I don't peel mine, but you can if you want)<br />1/4 cup orange juice<br />Cardamom, to taste<br />Cayenne, to taste<br />Salt, to taste<br /><br />Oil or clarified butter<br />2 thick pork chops<br />Salt and pepper<br />Thyme, to taste<br /><br />2 tablespoons butter<br /><br />1 1/2 cups pecans, toasted<br /><br /><br />Heat the oven to 400.<br /><br />In a medium saucepan, combine the apples and orange juice. Add water just to the top of the apples. Stir in spices and heat over medium-high heat until the water boils, then reduce the heat and simmer until the apples are soft but not falling apart, about 12 minutes.<br /><br />Meanwhile, in an ovenproof saute pan, brown the pork chops on both sides, then place in te oven to finish cooking, about 10 minutes.<br /><br />Drain most of the liquid from the apples, then with a potato masher or immersion blender, mash the apples until they are mostly crushed. Don't go crazy--it won't be perfectly smooth, and a little apple-y texture is nice.<br /><br />In a small saucepan or skillet, heat the butter until the solids have turned golden brown and the butter smells nutty. Remove from the heat immediately.<br /><br />To plate, spoon a pile of applesauce at 12 o'clock on each plate. Remove the pork chops from the oven and rest the top edge of each one on the applesauce, but not completely covering it.<br /><br />Drizzle brown butter over the plate and top with pecans.lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-79752762267922481572010-11-02T16:50:00.000-07:002010-11-02T19:14:42.457-07:00Corn Muffins with Bacon and Jalapenos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwZYrpxd41FkQnGR9AQzcNz4Wut4meaKpUPiDY7YeWwx8Yn3hkIGo3HN4iBO4K-o1arTsQG8xCJq3gRXBvt_xvkc2VhxX49yWSaODVLLY-U3mt_VFmNdHkO5MIMQ4dYTUWjImAaKlL9py/s1600/IMG_5605.JPG"></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg785omGxq5x4DMiQV4OUcUFz9PqnLNEUS7U5kWD9w3XKG1K8qj5XQxPKfSg3bNitu2Dzg9Nyeo00vDI58E4AWu8eoWt3cgv72MwQ8orOW8AcJr8vCwSs6dATYHqQnMuCngQqD73y1nWPLq/s1600/IMG_5407.JPG"></a><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg785omGxq5x4DMiQV4OUcUFz9PqnLNEUS7U5kWD9w3XKG1K8qj5XQxPKfSg3bNitu2Dzg9Nyeo00vDI58E4AWu8eoWt3cgv72MwQ8orOW8AcJr8vCwSs6dATYHqQnMuCngQqD73y1nWPLq/s400/IMG_5407.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5535139651071104562" style="float: right; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 400px; height: 266px; " /><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-size: small; ">People that have known me long time might be surprised to discover that I LOVE to go camping. I love everything about it: campfire, sleeping outside, waking up when there's still a chill in the air... we just went camping over Halloween weekend and I think I might want to spend EVERY Halloween this way! People decorated their campsites, and kids dressed up and went trick-or-treating... then we all got to hang out by a fire and grill and have s'mores. Some of us might have even enjoyed a little whiskey after dinner.</span></span><div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">
<br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">I love camping traditions, too. Some people go to the same place for the same weekend every year; some might have a camping shirt or hat that they wear only when they're roughing it. My camping traditions are - big surprise - centered around food. </span></span></div><ul class="ingredientsList" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; "><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">
<br /></span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">When I go camping, I make a batch of chili to have the first night. It's one of my favorite traditions - such a satisfying way to begin a stretch of a few days outdoors. </span></span></li></ul><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">These muffins are moist and studded with yummy corn and spicy chiles and smoky bacon, which makes them SUPER tasty. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">
<br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Another tradition I've adopted is to make these corn muffins to toast in the morning while having coffee. I split them in half and toast the cut sides with butter. It's warm and a little sweet and a lovely way to start the day... even if you're at home! (These also go really well with pulled pork. Just saying.) </span></span></div><div style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; ">
<br /></div><div style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; "><meta charset="utf-8"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwZYrpxd41FkQnGR9AQzcNz4Wut4meaKpUPiDY7YeWwx8Yn3hkIGo3HN4iBO4K-o1arTsQG8xCJq3gRXBvt_xvkc2VhxX49yWSaODVLLY-U3mt_VFmNdHkO5MIMQ4dYTUWjImAaKlL9py/s400/IMG_5605.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5535139660036025058" style="text-align: right;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 400px; height: 266px; " /></span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: small; ">1 cup unbleached all purpose flour</span></div><ul class="ingredientsList" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; font-family: 'Lucida Grande', Arial, Verdana, sans-serif; "><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1 cup yellow cornmeal</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1/4 cup sugar</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">2 teaspoons baking powder</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1 teaspoon salt</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon baking soda</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon ground black pepper</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1 cup sour cream</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">2 large eggs</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1/4 cup (1/2 stick) unsalted butter, melted, cooled</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1 1/2 cups frozen corn kernels, thawed, drained</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">6 slices cooked crispy bacon, finely chopped</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">2 jalapenos, seeded and finely chopped</span></li></ul><div style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; "><span class="Apple-style-span" style="font-size: small;">
<br /></span></div><div style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; "><span class="Apple-style-span" style="font-size: small;">Heat the oven to 425°F. Line 12 muffin cups with paper or foil liners. </span></div><div style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; "><span class="Apple-style-span" style="font-size: small;">
<br /></span></div><div style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; "><span class="Apple-style-span" style="font-size: small;">In a small bowl, combine the first 7 ingredients and whisk to mix. In a large bowl, stir together the sour cream, eggs, and butter until blended. Add the dry ingredients and stir just until combined. Fold in the corn, bacon, and jalapenos. </span></div><div style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; "><span class="Apple-style-span" style="font-size: small;">
<br /></span></div><div style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; "><span class="Apple-style-span" style="font-size: small;">Divide the batter evenly among the cups and bake until the tops are lightly golden and a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. </span></div><div style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; "><span class="Apple-style-span" style="font-size: small;">
<br /></span></div><div style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; "><span class="Apple-style-span" style="font-size: small;">Let cool in the pan for 5 minutes, then let them cool completely on a rack.</span></div></div>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com1tag:blogger.com,1999:blog-8468974787015654716.post-25194485450432589482010-10-09T12:31:00.000-07:002010-10-11T09:39:12.664-07:00As American as...<div style="text-align: center;"><br /></div>So I was asked to do a little class on pie crust for North Haven Gardens fall fruit day; I know should have posted a link earlier but I didn't, so there's that. Anyway, if you live in Dallas and like plants or gardening or just going to places that are awesome, check out NHG. <div><br /></div><div>For my demonstration I made a whole-wheat pie crust... it's a little healthier than a regular crust, and I also like the flavor better, especially with fruit pies. Whole wheat flour has a nuttier and dimensional flavor than white flour, and its depth pairs very well with fall fruits like pumpkins and apples. </div><div><br /></div><div> </div><div> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSQIP3mfqcg9TmSNFkpfxAcNXqwAee3bhnVCXc-p12UXtiOfiReoOSRjasNBJRSy8M7VkdgYdHwevNspdpgksu6wXuD1Fogr2m4U5A0-Yt6WIilcoKdSNsTB-9oI-BZucisvKOWa7or8g/s400/IMG_5341.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526137172980349778" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></div><div><br /></div><div>Apple Pie with Whole-Wheat Crust</div><div> <p class="p1">Crust: </p><p class="p1">2 cups unbleached all-purpose white flour</p><p class="p1">1 cup whole-wheat flour</p> <p class="p1">1 <span class="s1">1</span><span class="s2">/</span><span class="s1">2 </span>teaspoons salt</p> <p class="p1">1 cup unsalted butter, frozen (or <span class="s1">1</span><span class="s2">/</span><span class="s1">2 </span>cup unsalted butter and <span class="s1">1</span><span class="s2">/</span><span class="s1">2 </span>cup shortening, frozen)</p> <p class="p1">4 to 6 tablespoons ice water</p><p class="p1"><br /></p><p class="p1">Filling: </p><p class="p1">1 cup brown sugar</p><p class="p1">3 tablespoons flour</p><p class="p1">1 teaspoon cinnamon</p><p class="p1">1/2 teaspoon salt</p><p class="p1">1/2 teaspoon gresh grated ginger</p><p class="p1">Pinch cayenne</p><p class="p1">7 cups peeled, cored, and sliced apples (I use a mix of Fuji and Granny Smith; you can use whatever you like)</p><p class="p1">2 tablespoons unsalted butter, cut into cubes</p><p class="p1"><br /></p><p class="p1">Make the crust: </p><p class="p1">Sift the flours and the salt into a mixing bowl.</p> <p class="p1">On a box grater, grate the butter into to the flour mixture. (If you’re using shortening, cut it into <span class="s1">1</span><span class="s2">/</span><span class="s1">4</span>-inch cubes before adding to the flour.)</p> <p class="p1">Mix together until the mixture looks like wet sand or coarse crumbs.</p> <p class="p1">Add water by the tablespoon, stirring with a fork just until the dough comes together.</p> <p class="p1">Form the dough into a disk and refrigerate 30 minutes.</p> <p class="p1">Cover your work surface with parchment or waxed paper; sprinkle it and your rolling pin with flour.</p> <p class="p1">Place the dough on the flour, then sprinkle it lightly with flour. Cover with another sheet of parchment or waxed paper.</p> <p class="p1">Roll the dough out into a round, rolling out from the center and turning the dough one quarter-turn clockwise after each roll. Roll the dough out to about 1/16 inch thick. </p><p class="p1">Lay your rolling pin across the dough and use the parchment to flip it over the rolling pin. Peel the paper off the dough and lay the dough in your pie pan. Press it into the pan and freeze while you're making the filling. </p><p class="p1">Make the filling: </p><p class="p1">In a bowl, whisk together the brown sugar, flour, cinnamon, salt, ginger, and cayenne. Add the apples and toss until they are coated. Pour into the pie shell and dot with the butter cubes. Refrigerate while you roll out the top crust. </p><p class="p1">Lay the top crust over the the filling. Trim off the excess crust, leaving about 1/4 inch around the edge. Use a fork or your fingers to crimp the edge. Cut vents in the top so the steam can escape while the pie bakes. Freeze while heating the oven. </p><p class="p1">Heat the oven to 400°F. Bake the pie in the center of the oven for about 50 minutes, rotating it about halfway and checking to make sure the edges aren't browning too fast (loosely cover them with foil if they are). </p><p class="p1">Let the pie cool slightly on a wire rack before cutting into it. </p></div>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-46403656796763820592010-09-05T17:39:00.001-07:002010-09-05T17:40:55.395-07:00skating into rocktober!!<div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span class="Apple-style-span"><br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span">Don't miss this one; it's the last one of the year!</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); min-height: 17px; "><span class="Apple-style-span"><span style="letter-spacing: 0.0px"></span><br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span">Saturday, October 2</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span">7 pm</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); min-height: 17px; "><span class="Apple-style-span"><span style="letter-spacing: 0.0px"></span><br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span">$45.00</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); min-height: 17px; "><span class="Apple-style-span"><br /><span style="letter-spacing: 0.0px"></span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span">get your seats </span><a href="http://www.eventsbot.com/events/eb112205059"><span class="Apple-style-span">here</span></a></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span"><br /></span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span">the password is </span><b><span class="Apple-style-span">bingo!</span></b></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); min-height: 17px; "><span class="Apple-style-span"><span style="letter-spacing: 0.0px"></span><br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span">THE MENU</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); min-height: 17px; "><span class="Apple-style-span"><span style="letter-spacing: 0.0px"></span><br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span">Cocktail: TBD</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); min-height: 17px; "><span class="Apple-style-span"><span style="letter-spacing: 0.0px"></span><br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span">Hors D'oeuvres: Lemon-Thyme Arancini (fried risotto balls)</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); min-height: 17px; "><span class="Apple-style-span"><span style="letter-spacing: 0.0px"></span><br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span">Salad: Roasted Beets, Pistachios, Homemade Goat Cheese, Orange Blossom Vinaigrette</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); min-height: 17px; "><span class="Apple-style-span"><span style="letter-spacing: 0.0px"></span><br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span">Main: Skate with Morcilla, Roasted Tomatoes, Celery Root Puree</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span">(Vegetarian Main: Mushroom and Spinach Risotto with Roasted Tomatoes)</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); min-height: 17px; "><span class="Apple-style-span"><span style="letter-spacing: 0.0px"></span><br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span">Cheese Plate: 4 cheese pairings TBD</span></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); min-height: 17px; "><span class="Apple-style-span"><span style="letter-spacing: 0.0px"></span><br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal 'Hoefler Text'; color: rgb(70, 60, 60); "><span style="letter-spacing: 0.0px"><span class="Apple-style-span">Dessert: Warm Apple Crisp, Salted Caramel Ice Cream</span></span></div>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-36495530170980191892010-08-24T11:23:00.001-07:002010-08-24T11:56:54.081-07:00my little low country boil<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggQOHR7J9QDPex-uvh8sw9OezRzKIBEyLIg1mcLsZEhn-DHZwvFBDagu_tCrmLFdJ953cnQUfbliQquB2Ji7JJ2cNjQmUMC5U29R-pzn0iiLfflDIRwWSOYIggHYSYEWWvO5-lGnPCis3/s1600/IMG_50542.jpg"></a><br /><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">A low country boil, to me, is a party thing. Boil up a bunch of stuff, then dump it out onto newspapers on a picnic table and go to town! Everybody drinks beer and gets messy and it's so much fun. </span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">Sometimes, though, I want a the boil but can only dig up one other person. So I make a little low country boil, cover my dining table with Kraft paper, and have a smaller, somewhat tidier party. It's still pretty dang fun, and pretty dang delicious. </span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">I like to serve a beautiful tomato or 2 on the side and a crusty baguette with lots of butter. Also cocktail sauce and hot sauce for the shrimpies! (And don't forget to put an empty bowl out for shells and cobs.)</span></span></div><div><span class="Apple-style-span" style="color: rgb(20, 20, 20); "><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(20, 20, 20); "><span class="Apple-style-span" style="font-family:Arial;">2 tablespoons shrimp boil seasoning*</span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">1 pound small potatoes, washed</span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">1 kielbasa, cut into 2-inch lengths</span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">2 ears corn, husked and cut in half</span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">1 pound medium shrimp</span></span></div><div><span class="Apple-style-span" style="color: rgb(20, 20, 20); "><span class="Apple-style-span" style="font-family:Arial;">Bread, for serving</span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">In a large pot, heat 1 gallon of water and the shrimp boil seasoning to a boil. Add the potatoes and boil for 15 minutes. Add the sausage and boil 5 minutes more. Add the corn and boil 10 minutes, then add the shrimp and boil 3 minutes or until they are opaque. </span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggQOHR7J9QDPex-uvh8sw9OezRzKIBEyLIg1mcLsZEhn-DHZwvFBDagu_tCrmLFdJ953cnQUfbliQquB2Ji7JJ2cNjQmUMC5U29R-pzn0iiLfflDIRwWSOYIggHYSYEWWvO5-lGnPCis3/s320/IMG_50542.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5509052022046184210" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 276px; height: 320px; " /></span></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:Arial;color:#141414;"><br /></span></div><div><span class="Apple-style-span" style="font-family:Arial;color:#141414;"><br /></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">*You can buy shrimp boil, or you can make your own! In a spice grinder (I use a coffee grinder), combine the following and grind until it's a powder.</span></span></div><div><span class="Apple-style-span" style="color: rgb(20, 20, 20); line-height: 20px; font-family:Arial;"><br /></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"></span></span><span class="Apple-style-span" style="color: rgb(20, 20, 20); line-height: 20px; font-family:Arial;">6 black peppercorns</span></div><div><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"></span></span></span><span class="Apple-style-span" style="color: rgb(20, 20, 20); line-height: 20px; font-family:Arial;">8 cloves</span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="line-height: 20px; "></span></span></span><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">8 allspice berries</span></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="line-height: 20px; "></span></span></span><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">1 tablespoon dried thyme</span></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="line-height: 20px; "></span></span></span><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">1 </span></span></span><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">tablespoon</span></span></span><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"> dry mustard</span></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="line-height: 20px; "></span></span></span><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">1 </span></span></span><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">tablespoon</span></span></span><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"> celery seed</span></span></span></div><div><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="line-height: 20px; "></span></span></span><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">1 </span></span></span><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;">tablespoon</span></span></span><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="color:#141414;"><span class="Apple-style-span" style="font-family:Arial;"> cayenne</span></span></span></div>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-79598058081965607562010-08-05T11:52:00.000-07:002010-08-06T12:15:32.151-07:00Tomatillo-Poblano Salsa<span class="Apple-style-span" style="font-family:arial;">When I go to a restaurant, the thing that ultimately makes me decide between one dish or another is the sauce that goes on it. I'm pretty open to eating anything, especially if the sauce sounds awesome. And I don't just love EATING sauces; I think in my past life I was a saucier. I love to MAKE sauces too. From Hollandaise to Hot Fudge, from Sabayon to Salsa Verde... I could make sauces all day.</span><p><span class="Apple-style-span" style="font-family:arial;">Hey, did someone say Salsa Verde? Oh, right. I DID.</span></p><p><span class="Apple-style-span" style="font-family:arial;">I served this salsa with carnitas tacos (if you ask nicely I'll give you THAT recipe), and plan to make it again for some green chile chicken enchiladas. I also drizzled it on some leftover homemade mac and cheese.</span></p><p><span class="Apple-style-span" style="font-family:arial;">(Now, you'll notice that I have several "or to taste" notes in here. Salsa is a very personal thing, and what I like may not be exactly what you like. So feel free to play around and make it your own.)</span></p><p><span class="Apple-style-span" style="font-family:arial;"><b><br /></b></span></p><p><span class="Apple-style-span" style="font-family:arial;"><b>Tomatillo-Poblano Salsa<br /></b>2 poblano chiles<br />1 pound tomatillos, all about the same size<br />3 serrano chiles (or to taste), seeded and roughly chopped<br />1 garlic clove (or to taste), minced<br />1/4 cup chopped cilantro (or to taste)<br />2 tablespoons lime juice (or to taste)<br />salt to taste</span></p><p><span class="Apple-style-span" style="font-family:arial;"><br />Char the poblanos on the gas burner (or broil them) until the skin is black and bubbly. Put them in a plastic bag and seal the bag to steam for about 10 minutes. Scrape the blackened skin from the poblanos, remove the seeds, and roughly chop them.</span></p><p><span class="Apple-style-span" style="font-family:arial;">Meanwhile, remove the husks from the tomatillos and rinse them to remove the sticky residue. Place them in a saucepan, then add water to cover. Simmer until they are softened but not falling apart, about 8 minutes. Drain, reserving the water.</span></p><p><span class="Apple-style-span" style="font-family:arial;">Combine the tomatillos, serranos, poblanos, garlic, and cilantro in blender. Puree, adding tablespoons of cooking water if necessary, until you've got a semi-smooth (but pretty thick) liquid. Pour into a bowl and season with lime juice and salt. Let cool to room temperature and taste again before serving.</span></p><p><span class="Apple-style-span" style="font-family:arial;"><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5w7OaNxegRjxCVF5XeRAx1Md4E9ERZ8DBVgk-LU4jn4xzC4OZGkMuFlSXGrvegYjE89XIhK2AbQFWRwP1LqPdYeN3sUpKUPHBCBwRGyfDexoNrvf4zQlBtC811EAVSiOvM7tXFXKh3rd/s320/IMG_4806_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5502004075071244386" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 273px; height: 320px; " /></span></p><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><p><span class="Apple-style-span" style="font-family:arial;"><br /></span></p>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-21604722931004995332010-07-12T06:43:00.001-07:002010-07-12T06:48:57.642-07:00Could you pass me that bottle of rosé? Thanks.<p class="mobile-photo"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">Ah, summer. While some look at it as a time for vacations and activity </span></span><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:arial;">and excitement, I think of it as a time to become a complete slacker. </span><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:arial;">Maybe it's because I grew up in Texas, where the summers are so hot </span><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:arial;">that people actually die, or maybe it's because i was such a nerd at </span><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:arial;">school that sumer was the only time i didn't feel like I needed to </span><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:arial;">achieve... I don't know. But even as an adult, while people around me </span><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:arial;">are planning vacations and projects and all that kind of stuff, I just </span><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:arial;">want to lie back with a cool beverage and enjoy the air conditioning.</span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">Now. I will still hoist myself off the couch to make a delicious meal. The difference, though, is the amount of actual WORK i'm willing to go through. Chopping, peeling, slicing, yes; roasting, simmering... not so much. And recently that I have become COMPLETELY addicted to the roasted chickens at Whole Foods*. I have tried every flavor, and they all taste exactly the same, whether it's "classic" or "vanilla pepper" or "buffalo." So I don't even bother picking a flavor, I just grab one and head to the produce department to get the ingredients for the delicious salad I'm going to make to go with it.</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">(I used to live across the street from these two lovely Scottish girls who would have me and my roommates over for dinner quite a lot, which was awesome, and they always added fruit to green salads. Now, I'd had salads with fruit dressings, and citrus was nothing unusual for me<br />in a salad, and there was a time when everyone put raspberries in everything, but I'd never had a spinach salad with strawberries in it. STRAWBERRIES! Blew my mind. Now I love to add fruit to my green salads: blackberries, melon, peaches... and that is why I've gathered you here today.)</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">Peaches partner ridiculously well with tomatoes, which isn't surprising, really, if you think about it in regard to when they're in season ... and tomatoes are classic on salads, so... why the heck not mix 'em? You could also throw in a little fresh corn if you had it. I didn't, so I didn't bother. </span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><b><br /></b></span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><b>Green Salad with Peaches, Tomatoes, and Feta<br /></b>(Enough for 2, goes perfectly with store-bought roast chicken)</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">2 generous handfuls spring mix<br />1 garlic clove, cut in half<br />2 tablespoons (give or take) balsamic vinegar<br />1/4 cup (give or take) olive oil<br />1 large tomato, cored and cut into wedges<br />1 peach, stone removed and cut into wedges (peeled, if you like)<br />1/4 cup (give or take) crumbled feta<br />Salt and pepper</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">Wash the lettuce, spin dry or drain really well in a colander (use paper towels on top). Rub the inside of a mixing bowl with the cut side of the garlic; discard the garlic (or use it to make garlic bread, like I did).</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">Add the vinegar to the bowl, then gradually whisk in the oil until the oil is blended in. Add the tomatoes, peaches, feta, and greens, and toss to mix. Season with salt and pepper. Be excited that you have an awesome meal that took like 5 minutes to make.</span></span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSS94nRMBVTXyelG2F3ICFLvLVmg-y9Mv3vieYvImRHC0bFMGlaKNl4lwxn11zoM6oiEZgQ7KsemU8FO9ySZbhP-gFleGxKLueKyg7o1qtCelut09J4qsDnrvvUrWNZz3sDKA1ndJBMA6/s1600/IMG_3137-734103.jpg"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSS94nRMBVTXyelG2F3ICFLvLVmg-y9Mv3vieYvImRHC0bFMGlaKNl4lwxn11zoM6oiEZgQ7KsemU8FO9ySZbhP-gFleGxKLueKyg7o1qtCelut09J4qsDnrvvUrWNZz3sDKA1ndJBMA6/s320/IMG_3137-734103.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5493015069465849554" /></span></span></a></p>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com1tag:blogger.com,1999:blog-8468974787015654716.post-82360895593810880362010-06-30T08:43:00.001-07:002010-06-30T08:55:51.089-07:00Happy Independence Day, I guess.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrnMAZrRSGqpOa51T0RJLydtZ7q8xgYLsd7Ie84MvqEdD00jmFRdeqLkwxwrlfbwb22Ck-mMPUHBbIb3QSUQN442qlC6VekASIRDF77Ro93ZpDQJ5LSNZLxTqzPiW4NWo8CswyZ0Cf_VPZ/s1600/IMG_4243_2.JPG"></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">Here's the thing. I am not so into July 4. I understand it's our nation's birthday and blah blee bloo. I just find the whole day... sad, kind of. I've spent several July 4ths (Julys 4th?) recovering from horrible breakups and a recent one fighting with an airline about losing my luggage.</span></span><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">And I don't really dig fireworks and the pre-fireworks festivities always seem to start at odd times. So you're waiting around all day, then you have to schlep somewhere to sit on a blanket and crane your neck for 45 mnutes. And I can't really stand the "1812 Overture." So, in a nutshell, July 4? Not my favorite.</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">But. I don't want to be Debbie Downer; A lot of people love the holiday. It's in the middle of the summer, so it's kind of a nice opportunity to have a party, and there's usually grilling and sometimes even swimming and I am a fan of both of those things.</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">So recently I've tried to rethink my attitude towards July 4, focusing on the part I DO like, which is the food part. I'm not going to make a flag cake or even flag cupcakes (baby steps, people), but I can bring something to the party that is refreshing, a little less sweet than many desserts, and sooooper easy. Seriously, these things take like no work.</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">I used fresh key limes to make 3/4 cups of juice, and i can tell you that I squeezed approximately 12,000 limes. So save yourself the hassle and use bottled juice.</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><br />Key Lime Bars</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">Brown Sugar Shortbread Base<br />1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch pieces<br />2 cups all-purpose flour<br />1/2 cup packed light brown sugar<br />1/2 teaspoon salt</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">Key Lime Topping<br />4 large eggs<br />1 1/2 cups sugar<br />3/4 cup key lime juice (fresh or from a bottle)<br />1/3 cup all-purpose flour<br />Confectioners' sugar</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><br />Preheat oven to 350°F. Line a 13 x 9 x 2-inch baking pan with parchment.</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">In a medium bowl, combine all of the ingredients and mix with your hands until the mixture looks like damp sand (the good kind to build sandcastles out of). Sprinkle the mixture evenly over the bottom of the prepared baking pan. Press with your hands or a spatula to make<br />the layer even. Bake until golden, about 20 minutes. While the shortbread is baking, prepare the topping.</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">In a medium bowl, whisk together the eggs and sugar until combined. Stir in lime juice and flour. Slowly pour the mixture evenly over the hot shortbread. Bake until set, about 25 minutes. Let cool completely in the pan before cutting into bars. Sprinkle with confectioners' sugar before serving.</span></span></p><p><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span><span></span></span></span></p><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrnMAZrRSGqpOa51T0RJLydtZ7q8xgYLsd7Ie84MvqEdD00jmFRdeqLkwxwrlfbwb22Ck-mMPUHBbIb3QSUQN442qlC6VekASIRDF77Ro93ZpDQJ5LSNZLxTqzPiW4NWo8CswyZ0Cf_VPZ/s320/IMG_4243_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5488594996614874418" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 282px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com2tag:blogger.com,1999:blog-8468974787015654716.post-47573327275415256892010-06-21T08:36:00.001-07:002010-06-21T09:15:34.179-07:00leftover MELON! sorbet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWzVBAY3T-GXJqUb9IiG6IRQ2fTdBds6iDHecOXWErPuHIVXjzczpz3Vh6h8RvUP-CkzgeICvRPA8l1W-ycYxD7p1bcS2VL75aI30aNCibStaR9gb_Uai4j_6nbn3NEg_3GZP3WzO6l_2/s1600/IMG_4248.JPG"></a><span class="Apple-style-span" style=" line-height: 21px; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">it's my first summer back in texas! i'd be lying if i said i hadn't forgotten just how very, very, VERY HOT it can get. but what i'm gaining in thermometer numbers is being made up in other ways: no sticky (stinky!) subway ride; no window units (central air, baby!) and (slightly) less humidity (my makeup actually stays where it's supposed to). so it works out, kind of. (and the a/c in my little car gets COLD.)</span></span><br /><span class="Apple-style-span" style="line-height: 17px; "><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">the one good thing about summer starting in, oh, MAY, is that the season for summer vegetables and fruits starts much earlier. the corn is amaaaaazing right now, like candy. and we've had beautiful tomatoes for several weeks. and the FRUIT! ohhhhh, the fruit. i'm overwhelmed when i go to the grocery store by the sheer volume of peaches and berries and plums and MELONS! (cue joann worley) </span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">while i'm a huge fan of all things berry (i kind of have to be) and stone fruits rock my world... good lord i love MELONS! i can't get enough of them, for REALS. That sweet, heady, almost floral aroma of a perfectly ripe MELON! gives me such a thrill every time! </span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">but if you're like me, you can't finish a whole MELON! in the time it takes for it to go from perfect to grody mush. throwing away food makes me sad for many reasons, but throwing away something like a once-perfect MELON! ... i can't even think about it. </span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">so to avoid drama, i like to make my leftover MELON! into sorbet... it keeps for a couple of weeks (or i guess it does; it's never lasted that long in my house) and the flavor is NEARLY as awesome as a freshly sliced one. </span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Choose your favorite kind of MELON!; I've been nuts about Galias this year, but i've also made this with honeydew and cantaloupe. Watermelon would be great too, just strain the puree to made sure all of the seeds are gone. I also use white wine or leftover champagne in my sorbets (keeps them from freezing too solid); you certainly don't have to. Brewed mint tea would be a perfect substitute, or just use water. </span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></div><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Leftover MELON! Sorbet</span></span></span></span></span><div><span class="Apple-style-span" style="line-height: 17px; "><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"></span></span><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Makes about 1 quart</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">6 cups MELON! (in 1-inch cubes)</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">1/4 cup white wine </span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">2 tablespoons lime juice</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Combine all the ingredients in a blender (you may have to work in batches). Blend to a mostly smooth liquid. </span></span><span class="Apple-style-span" style=" line-height: 21px; font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Refrigerate until cold (about 2 hours), then freeze in an ice cream maker according to the directions for your particular machine (mine took about 15 minutes). Have some right away, then cover and store the rest in the freezer.</span></span></div></span></span></span><br /><div><span class="Apple-style-span" style="line-height: 21px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 17px; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;font-size:14px;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style=" line-height: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWzVBAY3T-GXJqUb9IiG6IRQ2fTdBds6iDHecOXWErPuHIVXjzczpz3Vh6h8RvUP-CkzgeICvRPA8l1W-ycYxD7p1bcS2VL75aI30aNCibStaR9gb_Uai4j_6nbn3NEg_3GZP3WzO6l_2/s320/IMG_4248.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485255440062034674" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 213px; " /></span></span></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 17px; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;font-size:14px;"><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "></span></span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:130%;color:#0000EE;"><span class="Apple-style-span" style=" line-height: normal;font-size:16px;"><br /></span></span></span><ul class="directions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 1.22em; font-family: 'Trebuchet MS', Arial, Helvetica, sans-serif; color: rgb(0, 0, 0); "></ul></span><br /></div></div>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-5271989532682200432010-05-24T09:56:00.001-07:002010-05-24T10:06:11.696-07:00quick(ish) vietnamese(ish) meatball souplisten. this looks like a lot of work. but it isn't, i promise. really. get someone to hep you roll the meatballs and that step will literally take 5 minutes. <br /><br />you could also make the broth from scratch to begin with and infuse it with the lemongrass and stuff, then have it on hand to make this soup...<br /><br />(and yes, i know it's summer. but sometimes you still want soup.)<br /><br />for the broth:<br />2 quarts chicken broth<br />1 stalk lemongrass<br />1 (2-inch) piece of ginger, peeled and roughly chopped<br />1/3 of a bunch of cilantro (about 1/3 cup)<br />3 cloves garlic<br />3 scallions, roughly chopped<br />Sriracha, to taste<br /><br />for the meatballs<br />1 pound ground pork<br />1 egg<br />2 tablespoons chopped cilantro<br />1 teaspoon 5-spice powder<br />2 teaspoons minced ginger<br />2 teaspoons minced garlic<br />2 scallions, thinly sliced<br />2 teaspoons soy sauce<br />1teaspoon shaoxing vinegar (or rice wine vinegar)<br />1 teaspoon Sriracha, or to taste<br /><br />garnish:<br />sriracha<br />sliced scallions<br />chopped cilantro<br />bean thread noodles (about a bundle per person)<br />sesame oil and soy sauce<br /><br />Combine the broth, lemongrass, ginger, and garlic, in a medium saucepan or pot over medium-high heat. Bring to a boil, then reduce the heat to medium-low and add the scallions and cilantro. Cover partially and let simmer while you make the meatballs.<br /><br />Mix all of the ingredients until blended. Grab a little (about half a meatball), press it together, and drop it into the simmering broth. Let it cook and taste the mix for seasoning. Adjust the seasoning if necessary and taste it again. When it's seasoned to your liking, form the pork into 1-inch meatballs.<p>Remove the lemongrass, ginger and cilantro from the broth. Working in small batches, use a mesh strainer to lower the meatballs into the broth, swirling the strainer to keep the meatballs from sticking to it (this also helps make the meatballs less shaggy). Cook just until kind of set. (You're not cooking these through, you're just getting them started so they won't disintegrate when you add them to the soup.) Add the meatballs to the soup and simmer while you cook the bean threads.<br /><br />Place the bean thread noodles into a large bowl, crunching them a little with your hands. Bring a pot of water to a boil and our it over the noodles, just to cover. Let them soak for about 3 minutes, then strain them and toss them with about 1/2 teaspoon sesame oil and a little soy sauce.<br /><br />NOW YOU GET TO EAT.<br /><br />Bring the whole pot of soup to the table, along with the bowl of noodles and the garnishes. Add noodles to each bowl and ladle the soup over. Sprinkle with garnishes and add sriracha to taste.lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-50348522175045830722010-04-12T04:53:00.000-07:002010-04-19T13:22:08.740-07:00MAY 1 MENU!!!cocktails and hors d'oeuvres<br /><br /><br />chilled honeydew soup with tarragon<br /><br /><br />shaved asparagus salad with morels<br /><br /><br />bourbon glazed pork belly, sweet corn grits, wilted mizuna<br /><br /><br />trio of mini ice cream sandwiches<br /><br /><br />seats available <a href="http://www.eventsbot.com/events/eb781839071">here </a><br /><br />(leave a comment and i will email you the password!)lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-45263936954489549892010-04-11T16:53:00.000-07:002010-04-11T17:20:43.213-07:00green chile chicken chilaquiles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX5mp9eqFxpVkiV0zy5Tv0MobnquBBxMr2oLic_EDICwLpd5-CQz1EfdholO0JqElTWpCOvqHzq2kZh8JumnmfjtrGyiRez6R5NaDLb_XpnCgQphvpRv_ATbIegfRboTNfBe_lhSyoku-h/s1600/IMG_1509.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX5mp9eqFxpVkiV0zy5Tv0MobnquBBxMr2oLic_EDICwLpd5-CQz1EfdholO0JqElTWpCOvqHzq2kZh8JumnmfjtrGyiRez6R5NaDLb_XpnCgQphvpRv_ATbIegfRboTNfBe_lhSyoku-h/s320/IMG_1509.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5459038877869869250" /></a><br /><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>I made these just today (!) for brunch. It's deeeelish and can be made the night before and reheated. You can also use other kinds of meat or protein in place of the chicken or leave it out altogether and use vegetables instead (see below for suggestions). I used mild chiles and salsa, but feel free to adjust the heat to your liking. <div><br /></div><div><br /></div><div>12 corn tortillas </div><div>2 (4-ounce) cans hatch green chiles</div><div>2 cups chunky green salsa</div><div>2 cups shredded monterey jack cheese</div><div>8 ounces queso fresco, crumbled </div><div>2 cups shredded cooked chicken (about 2 breasts and 2 thighs)</div><div>4 eggs</div><div>2 cups buttermilk</div><div>Salt and pepper</div><div><br /></div><div>Heat the oven to 375°F. Grease a 9x13-inch baking pan or dish. </div><div><br /></div><div>Cut 6 of the tortillas into quarters. Mix the chiles and salsa together. Lay a single layer of tortilla pieces in the pan and cover evenly with half of the chile mixture, then half of the cheese. Top evenly with chicken (or whatever you're using). </div><div><br /></div><div>Cut the rest of the tortillas into quarters and make a layer on top of the cheese. Spoon over the rest of the chile mixture, then the rest of the cheese. </div><div><br /></div><div>Whisk the eggs to blend slightly, then whisk in the buttermilk until blended. Season lightly with salt and pepper. Pour the liquid slowly over the layers in the pan, being sure to cover the whole thing evenly. Gently shake the pan to distribute the liquid. </div><div><br /></div><div>Bake until the cheese is melted and golden, about 25 minutes. let stand 10 minutes and serve, or let cool, then cover and refrigerate up to 24 hours. To reheat, heat the oven to 250°F and heat for about 45 minutes. </div><div><br /></div><div>subsititution suggestions (you can also add any of these to the chicken, but adjust quantities to end up with about 2 cups of filling): </div><div>2 cups cooked black beans</div><div>2 cups diced sauteed zucchini or yellow squash</div><div>2 cups shredded turkey</div><div>2 cups shredded brisket </div><div>2 cups shredded pork shoulder</div><div><br /></div></div>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-6523198163318011532010-04-08T06:54:00.000-07:002010-04-08T07:18:26.369-07:00Miso-Marinated SalmonI try to eat fish at least once a week, for the omega-3s and stuff. And also because I love it! This is one of my favorite ways to cook salmon. It takes about 5 minutes to prep, and about 15 minutes to cook. Add some brown rice and sauteed greens and I feel healthier on the spot!<div><br /></div><div>Miso, mirin, and sriracha are pretty easy to find. Try Central Market or Whole Foods. Or visit an Asian grocery--they usually have cool stuff for not a lot of money! </div><div><br /></div><div>1/4 cup white miso</div><div>1/4 cup mirin (sweet Japanese rice wine)</div><div>2 tablespoons unseasoned rice vinegar</div><div>2 tablespoons minced green onions, plus more for garnish</div><div>1 1/2 tablespoons minced fresh ginger</div><div>2 teaspoons sesame oil</div><div>1 teaspoon sriracha (Asian hot sauce), or to taste</div><div>4 (6-ounce) salmon fillets</div><div>Sesame seeds, toasted, for garnish</div><div><br /></div><div><br /></div><div>In a medium bowl, whisk together all the ingredients except the salmon until blended. Lay te salmon fillets in a single layer in a baking pan or dish. Pour the marinade over and turn the salmon fillets to coat them. Refrigerate for at least 30 minutes. </div><div><br /></div><div>Heat the broiler. Line a baking sheet with foil. Spray the foil with nonstick spray. Remove the salmon from the marinade, using a rubber spatula to scrape off the excess marinade. Arrange the salmon skin side up on the baking sheet. Broil until the skin is crisp, about 6 minutes, then carefully flip the fillets and broil until the salmon is cooked through but still slightly darker pink in the center, about 7 minutes more. (Cook the greens--I like baby bok choy or Chinese water spinach--now.)</div><div><br /></div><div>To plate, spoon a bed of rice just slightly "north" of the center of the plate. Top with greens, then lay the salmon at angle pointing down towards the bottom right of the plate. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-87368195042399457902009-12-25T11:12:00.001-08:002009-12-25T11:28:49.855-08:00Lightbulb Oven: Winter cocktail edition!I love winter beverages! Here's a few that I wanted to share before New Year's. Believe me when I say I will be having all three of these before we exit 2009.<p></p><p><b>Caramel Hot Chocolate</b></p><p>For a grown ups-only version of this yummy drink, add about 2 ounces of Godiva or Starbucks liqueur, Kahlua, or dark rum to this dessert-worthy drink.</p><p>Per serving</p><p>1 cup milk<br />3 caramels (or 2 tablespoons caramel sauce)<br />2 tablespoons unsweetened cocoa</p><p>Combine the milk and caramels or caramel sauce in a small saucepan <br />over low heat. Whisk to melt caramel. When caramels are blended in, <br />whisk in cocoa. Continue whisking to blend and froth slightly. Serve <br />with whipped cream or marshmallows.</p><p></p><p><br /><b>Bourbon Milk Punch</b></p><p>I am kind of in love with this Southern drink! Even though it's cold, it's kind of rich so I think better suited for winter than warm weather. I also like to add seltzer and a little vanilla sometimes for a grown-up egg cream.</p><p>For each cocktail</p><p>2 ounces bourbon or dark rum<br />1 teaspoon superfine sugar<br />8 ounces milk<br />freshly grated nutmeg (optional)<br />Cracked ice</p><p>In a cocktail shaker, combine the bourbon, sugar, and milk. Add ice to <br />fill and shake to mix. Strain into a tall glass and top with a <br />sprinkle of nutmeg, if desired.</p><p></p><p><br />Homemade Eggnog</p><p>If you've only had eggnog from a carton, you really need to try a homemade one. It's much less cloyingly sweet and so much more satisyfing! It can also be made without bourbon if you prefer.</p><p>4 eggs, separated<br />1/2 cup sugar<br />2 cups milk<br />1/2 cup bourbon<br />2/3 cup heavy cream<br />1/4 teaspoon freshly grated nutmeg<br />pinch cloves</p><p>Combine the egg yolks and half the sugar in a heatproof bowl. Heat <br />inch water in a saucepan until simmering and place the bowl on top. <br />Whisk until the yolks have thickened and are pale yellow. Whisk in <br />the milk and bourbon and remove from the heat. In the bowl of a mixer, <br />whip the egg whites and the remaining sugar until soft peaks form. <br />Fold a third of the whites into the yolk mixture, then gently fold <br />that mixture back into the rest of the whites.</p><p>Beat the cream, nutmeg, and cloves until the cream is thickened but <br />not stiff. Fold into the egg mixture and chill until ready to serve.</p>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-4185082172170195012009-12-08T11:07:00.000-08:002009-12-08T11:16:46.592-08:00I can't believe it's nearly over.Happy December, you guys! 2009 has been such an, um, <i>interesting</i> year. <img src="http://www.blogger.com/img/blank.gif" alt="Italic" border="0" class="gl_italic" />And I think 2010 will be just as action-packed. Hope you're all enjoying winter's appearance (finally!) and staying warm. <div><br /></div><div>This month's recipes: </div><div><br /></div><div><a href="http://lightbulb-oven.blogspot.com/2009/12/almond-joy-macaroons.html">Almond Joy Macaroons</a>: Made with cocoa nibs and almond flour, these cookies are quick to make and so much better than a candy bar!</div><div><br /></div><div><a href="http://lightbulb-oven.blogspot.com/2009/12/wedding-soup.html">Wedding Soup</a>: My new favorite soup! </div><div><br /></div><div><a href="http://lightbulb-oven.blogspot.com/2009/12/grandmother-bread.html">Grandmother Bread</a>: I found the original version of this recipe on an amazing website called <a href="http://suzannemcminn.com/">Chickens in the Road</a>. It's so easy to make homemade bread--there's not much more delicious than a slice of fresh-from-the-oven bread. </div><div><br /></div><div>Have a great December!</div><div>xoxo </div><div>sn</div>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-90280992320716282002009-12-07T10:36:00.007-08:002009-12-08T11:14:05.370-08:00Grandmother Bread<span class="Apple-style-span" style="font-family:Verdana, Arial, Tahoma;"><b><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; "><span class="Apple-style-span" style="font-family:Helvetica, Arial, Tahoma;"><span class="Apple-style-span" style="font-family:Verdana, Arial, Tahoma;"><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; ">This recipe is based on the one I found on Suzanne McMinn's awesome <a href="http://suzannemcminn.com/">website</a>. (She's living the dream, y'all. My dream, anyway.) I use the whey left over from cheesemaking for this bread, but you can use water or milk if you're not feeling super-industrious. </div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; min-height: 15px; "><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; ">3 cups water (a mixture of equal parts milk and water), warmed to about 112°F</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; ">1 envelope dry yeast </div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; ">1 teaspoon coarse kosher salt</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; ">1/4 cup light brown sugar or mildly-flavored honey</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; ">4 to 5 cups all-purpose flour</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; ">2 to 4 cups whole wheat flour</div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; min-height: 15px; "><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; ">In a large bowl, stir together the liquid, yeast, sugar, and salt. Let it stand 5 minutes. </div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; min-height: 15px; "><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; ">Stir in 2 cups of the AP flour and 1 cup WW flour with a heavy spoon. Add the next cup of WW flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more AP flour and begin kneading. Continue adding both kinds of flour and kneading until the dough is smooth and elastic. Place the dough in a greased bowl, cowl with a towel and let dough rise in a warm spot until doubled. (Usually about an hour.) Sprinkle in a little more WW flour and knead again, then divide the dough in half. Shape the dough into boules (round loaves) or regular oblong loaves and place into greased round or loaf pans. Cover the pan with a kitchen towel and let rise about an hour, until the dough fills the pan and is nearly doubled again. </div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; min-height: 15px; "><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; ">Heat the oven to 350°F and bake until golden and the loaves sound kind of hollow when you tap them. </div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; min-height: 15px; "><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Verdana; ">Let cool for about 5 minutes in the pans, then turn out and let cool on a rack. (Or do what I do and cut a slice and eat it with butter right away.)</div><div><br /></div></span></span></div></b></span>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-25239725801382375082009-12-07T10:36:00.005-08:002009-12-08T11:14:17.980-08:00Wedding SoupThe name of this soup is a misnomer: it is not served at weddings; instead, the name refers to the "wedding" of meat, pasta, and vegetables in this soup. I love it because it's hearty enough to be satisfying but not so heavy it makes me sleepy. <div><br /></div><div>Meatballs<div>1/2 pound ground beef<br />1/2 pound ground pork<br />1/4 cup grated romano<br />1/2 cup bread crumbs<br />1 egg<br />2 tablespoons chopped fresh parsley<br />1 tablespoon coarse kosher salt<br />1 teaspoon ground black pepper<p>Soup<br />2 tablespoons olive oil<br />1 onion, diced<br />2 cloves garlic, minced<br />1/2 teaspoon dried oregano (or 1 teaspoon chopped fresh)<br />2 large carrots, diced<br />4 ribs celery with leaves, diced1/2 gallon chicken stock<br />1/2 bunch kale, thinly sliced and washed<br />2 tablespoons chopped fresh parsley<br />Kosher salt, to taste</p><p>1 cup acini di pepe or stelline pasta, cooked to al dente and rinsed</p><p>In a medium bowl, mix all of the meatball ingredients until blended. <br />Cover and refrigerate while making the rest of the soup.</p><p>In a large stockpot, heat the oil over medium heat until hot. Add the <br />onion and garlic and stir just until the onion is translucent. Add the <br />oregano, carrots, and celery and saute for about 2 minutes. Season <br />with salt, add the chicken stock and bring just to a boil. Turn down <br />the heat and let the soup just barely simmer while you make the <br />meatballs.</p><p>Line a baking sheet with waxed paper or parchment. To make the <br />meatballs, scoop out rounded teaspoons of the mixture and roll them <br />between your palms to make smooth balls. Place them as you form them <br />on the lined baking sheet.</p><p>Bring the soup up to a real simmer. Add the meatballs to the soup a <br />few at a time and and let the soup simmer until they are almost cooked <br />through, about 8 minutes. Add the kale and simmer about 5 minutes more.</p><p>Stir in the parsley and taste for seasoning.* Just before serving, add <br />the pasta.</p><p>*The soup can be prepared up to this point a day ahead. Refrigerate <br />until cold, then cover. Reheat before adding the pasta.</p></div></div>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0tag:blogger.com,1999:blog-8468974787015654716.post-4261348813704454482009-12-07T10:36:00.003-08:002009-12-08T11:14:11.545-08:00almond joy macaroons<span class="Apple-style-span" style=" color: rgb(61, 61, 61); line-height: 15px; font-family:arial, helvetica, clean, sans-serif;font-size:13px;"><ul style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></ul><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); font-family:'trebuchet ms', sans-serif;font-size:18px;"><span class="Apple-style-span" style=" font-weight: normal; line-height: 21px; "><span class="Apple-style-span" style="font-size: small;">I made these on a whim when I was craving candy but didn't want a real candy bar. They definitely scratched the itch, and then some. </span></span></h2><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); font-family:'trebuchet ms', sans-serif;font-size:18px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></h2><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); font-family:'trebuchet ms', sans-serif;font-size:18px;"><span class="Apple-style-span" style=" font-weight: normal; line-height: 21px; "><span class="Apple-style-span" style="font-size: small;">4 large egg whites</span></span></h2><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); font-family:'trebuchet ms', sans-serif;font-size:18px;"><span class="Apple-style-span" style=" font-weight: normal; line-height: 21px; "><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" style="font-size: small;">Pinch salt </span></span></span></h2><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); font-family:'trebuchet ms', sans-serif;font-size:18px;"><span class="Apple-style-span" style=" font-weight: normal; line-height: 21px; "><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" style="font-size: small;">1/2 cup sugar</span></span></span></h2><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); font-family:'trebuchet ms', sans-serif;font-size:18px;"><span class="Apple-style-span" style=" font-weight: normal; line-height: 21px; "><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" style="font-size: small;">4 ounces unsweetened flaked coconut, toasted and cooled (see below)</span></span></span></h2><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); font-family:'trebuchet ms', sans-serif;font-size:18px;"><span class="Apple-style-span" style=" font-weight: normal; line-height: 21px; "><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" style="font-size: small;">1/4 cup cocoa nibs</span></span></span></h2><h2 face="'trebuchet ms', sans-serif" size="18px" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); "><span class="Apple-style-span" style=" font-weight: normal; line-height: 21px; "><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" style="font-size: small;">1/2 cup ground almonds (or almond flour)</span></span></span></h2><h2 face="'trebuchet ms', sans-serif" size="18px" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); "><span class="Apple-style-span" style="font-size: small;"><br /></span></h2><h2 face="'trebuchet ms', sans-serif" size="18px" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); "><span class="Apple-style-span" style="font-weight: normal; line-height: 21px; "><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 350F. Line a baking sheet with parchment or nonstick foil. Sprinkle the coconut evenly over the baking sheet and toast in the oven just until golden, about 5 minutes. Let cool completely. Re-line the baking sheet with parchment or nonstick foil.</span></span></h2><h2 face="'trebuchet ms', sans-serif" size="18px" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); "><span class="Apple-style-span" style="font-weight: normal; line-height: 21px; "><span class="Apple-style-span" style="font-size: small;">In a mixer fitted with a whip attachment, whip egg whites and salt until they become white and begin to stiffen. Add the sugar in 3 parts. Continue to whip until the egg whites are very stiff but not dry. Using a rubber spatula, gently fold in the toasted coconut, cocoa nibs, and almonds.</span></span></h2><h2 face="'trebuchet ms', sans-serif" size="18px" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); "><span class="Apple-style-span" style="font-weight: normal; line-height: 21px; "><span class="Apple-style-span" style="font-size: small;">Drop the mixture by tablespoons onto the baking sheet, leaving 1 inch around each cookie. Bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist. Let cool completely before removing from the pan.</span></span></h2><h2 face="'trebuchet ms', sans-serif" size="18px" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); "><span class="Apple-style-span" style="font-weight: normal; line-height: 21px; "><span class="Apple-style-span" style="font-size: small;">Makes about 2 dozen.</span></span></h2></span>lightbulb ovenhttp://www.blogger.com/profile/15541186788627554200noreply@blogger.com0