tag:blogger.com,1999:blog-33108683983158439952024-03-13T11:15:10.625-07:00Urban Napa{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-3310868398315843995.post-91548630967780264102012-07-30T08:59:00.000-07:002012-07-30T08:59:00.311-07:00Pistachio and Cherry Biscotti<div style="text-align: center;">
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Growing up my mom had a friend with four little children, who were all around the ages of my youngest sibling. Growing up I used to babysit those tikes who had such imaginations. They lived in this old house with such character that they all embraces, filled with weird closets, funny places for doors, lots of rooms, and lots of love. I remember they used to put on plays, read books, and always had a project or two going on. </div>
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Beth, the mother, would make coffee with a french press or a one cup dripper exclusively and always had something just baked right out of the oven when someone arrived. What I remember though most about this family however is the comment my mom made to me one time about how Beth would <i>even</i> make her own Biscotti. At the time, it made me think biscotti was an elusively hard thing to make, so I never thought to, until yesterday.</div>
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I would like to say that it was a rainy cold day and we just sat inside lazying the day away, but that would be a lie, because it was a ripe 'ol 90 degrees, and we were far too hot and tired to try and make anything of our day. I was reading through cookbooks when I came across Alice Waters recipe for biscotti, and as I read it, I became determined to make it. And so there it was, one hour later, with ease.</div>
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<b>Pistachio and Cherry Biscotti.</b></div>
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<i>base recipe adapted from The Art of Cooking by Alice Waters</i><br />
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<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients:</span></span><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3/4 cup toasted & coarsely chopped pistachios</div>
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3/4 cup chopped dried cherries<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 1/4 cups unbleached all-purpose flour<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 tsp baking powder<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3 eggs at room temperature<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 cup sugar<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/4 tsp lime zest</div>
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<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />In a bowl, combine flour and baking soda. In a separate bowl, beat together eggs and sugar until the mixture forms a ribbon (you will be able to lift it out of the bowl a few inches with the beater). Gently stir in flour mixture until just incorporated and then gently fold in pistachios and cherries. On a greased or parchment-lined baking sheet, form the dough into two 3-inch wide loaves. Smooth with wet hands, then cook at 350 for 25 minutes. Lower oven to 300, let loaves cool for 10 minutes, then cut them into 1/2-inch thick cookies. Bake cookies on each side for 10-12 minutes until beginning to brown.</div>
</div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0tag:blogger.com,1999:blog-3310868398315843995.post-45670114510675198232012-07-27T08:10:00.002-07:002012-07-27T08:10:24.845-07:00Pissaladières<div style="text-align: center;">
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I did it. I took the leap of faith and quit my job. It was not an easy decision to say the least. It was wrought with crying, anger, resentment, all the emotions I could have ever felt rolled up in to weeks of torture. And then the feeling of relief washed over me. I was ready to take the road less traveled. I am not going to say the day of was calm, because it really was not. I took out everything I had on everyone else before pausing to jump.</div>
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Here I am a few days later, and miles calmer, and more collected. For once in my life I am rather at peace in thinking about not totally knowing what my next step is going to be. I have made a list, a list of things I want to do with my time. Cook more, Run a lot, Clean, and most importantly, spend more quality time with my husband. The first three were easy to come by, the last one, I had to dig down deep for, not because it isn't something I want to do, but it wasn't obvious that <i>we</i> were missing that on a daily basis.</div>
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We have both been working a lot, and when we get home we both like to exercise, which then leads to needing to take care of the dog, the chickens, the cats, the garden, shower, and finally whip something up for dinner. After dinner, its practically time to go to bed, and start the day all over. Cook more was obvious because I noticed us slipping up on doing it as we got busier and it used to be something we loved to do together at the end of a long day, and cleaning was just something that is a task that gets put off because there is no time to do it. I have my last six loads of laundry I have cleaned and folded, still sitting by my door waiting to be put away, because basically it wasn't made to be a priority. Running more is just something I love to do, it puts me somewhere else, it helps me clear my head and calm my nerves.</div>
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So, spending more <i>quality</i> time with my husband is something I need, because in truth, we both just haven't gotten much. <i>But what does this have to do with food</i>? one might ask. Well it doesn't really, and honestly I haven't thought long and hard about what to actually write about. What I did realize that what I wanted to make had to be delicious and easy, something that can be served with a quick salad, which brought me back to a dish we had at a friends house years earlier and we preceded to steal the french delight and make it at home a couple of times. </div>
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Pissaladieres, according to the master Elizabeth David, is basically a french <i>white </i>pizza. She suggests using uncooked bread dough or pastry dough as the base, however, I very much enjoy the crunchiness that tart dough brings to it, so although I am steering a bit off course from tradition, I think you will find it to be quite delicious and worthy of date night.</div>
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<b>Pissaladières</b><br />
<u>Tart Dough </u></div>
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1 rounded cup flour</div>
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4 oz butter<br />
1 TB sugar<br />
1/3 tsp salt</div>
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<u>Filling</u></div>
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Roughly 3 large onions, sliced</div>
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2-3TB olive oil</div>
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1TB butter</div>
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2 sprigs thyme</div>
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white wine to deglaze the pan (only if needed)</div>
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1 can anchovies</div>
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about 20 niçoise olives</div>
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Turn oven to 425 degrees.</div>
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Heat oil and butter in a large pan over medium-low heat. Once the butter begins to bubble, add onions and thyme. Cover pan to let
onions slowly simmer for 30 minutes, stirring occasionally. Uncover and
continue cooking until the moisture has evaporated and the onions cook
down. Remove
from heat and set aside.</div>
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While the onions are cooking prepare the tart dough. Place all the ingredients in a heat proof bowl. Melt the butter in a saucepan until it begins to bubble, then add to the dry ingredients and briskly stir until smooth, then spread the dough in the tart pan. Prick the bottom of the pan with fork tines and then place in the oven for about 10-15 minutes or until dough is lightly browned, then remove from oven.<br />
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Fill shell with onions, then distribute olives and anchovies on top. {I didn't use my entire can of anchovies for this one, as Lucky is very fond of them, so I snuck a few to him} so use your discretion as to how many you want.<br />
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Place tart back in the oven for another 15 minutes then take out, let cool for a few minutes, then enjoy.</div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0tag:blogger.com,1999:blog-3310868398315843995.post-91776343292509284762012-07-12T09:19:00.002-07:002012-07-12T09:19:10.793-07:00Cabbage Sesame Salad<div class="separator" style="clear: both; text-align: center;">
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As Ry and I just celebrated a year of marriage, {and what an amazingly fast year it was} I wanted to reflect what it meant, what is different, what is the same and basically my reflection on what it has been for me. I am not the <i>easiest</i> person in the slightest. I am hard headed, I like to argue, I am <i>too </i>honest, and I love to be right. I also however have learned that I am patient, loyal to the core, and fiercely compassionate. </div>
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To put what Ry means to me into words seems like an improbable task, because the more we go through the more I love him. I love him for making me laugh in the ER, for constantly being supportive, for knowing exactly what I need when I am having a hard day, whether that be getting my girlfriends on the phone or making me go for a run. I love him for being able to see my faults as endearing, for seeing me as the best version of myself and for pushing me to be more than I think I can be. These are things that don't even begin to cover everything but they are indeed pieces that make up a whole.</div>
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This year was different, marriage in my mind makes it different, in every positive aspect. I think, in retrospect, even living together does not make one prepared for a marriage. Yes, it gives you ideas of how the other person lives, just like every other roommate does. What is doesn't give you an idea about it your mindset. I still felt like when we were not married, we were both striving to accomplish individual goals, whereas now, my mindset is with "family". Because even though it is just us to, and the dynamics haven't changed all that much, the concept of what is good for <i>us</i> is not necessarily the same as if I were just thinking about myself.</div>
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Marriage makes you think outside yourself, it is something that makes you less selfish and more <i>selfless</i>. I am myself but better. I want to be better, for not only myself but for my husband. I owe that to him, because he has done the same for me.</div>
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So here I am to give you a salad of sorts, something that may not sound celebratory, but when I made it, I certainly celebrated.</div>
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<b>Cabbage Sesame Salad</b></div>
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1 head small leafy cabbage (you could also use kale here), blanched</div>
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1 tsp toasted sesame oil</div>
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1 tsp soy sauce</div>
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2 tsp rice vinegar</div>
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1 tsp ginger juice</div>
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2 tsp toasted sesame seeds</div>
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Place cabbage in a bowl.</div>
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Whisk the sesame oil, soy sauce, rice vinegar and ginger juice together, </div>
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and pour over cabbage and toss.</div>
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Sprinkle the sesame seeds in and toss again.</div>
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Spoon into another separate bowl as you will have leftover dressing at the bottom of the mixing bowl.</div>
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Enjoy {as much as I did}</div>
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<br />{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com1tag:blogger.com,1999:blog-3310868398315843995.post-13312920412363426002012-06-08T14:00:00.000-07:002012-06-08T14:00:00.672-07:00Scrambled Egg Tartine.<div style="text-align: center;">
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My friend Kristen <strike>dislikes</strike> loathes eggs. She just does not want anything to do with them as a meal item. Sure, she will use them in baking, but when it comes to breakfast, she will consistently reject them. She has made it clear however, that we are more than welcome to make them, she will just pass, and find something else to eat. Its funny, really, because I am pretty sure she likes chickens, and her two best friends are obsessed with egg-anything.</div>
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We do however, almost always forget, or at least we chose to forget this fact; because ultimately every breakfast we make is egg based. I am convinced that someday, just like how she came through with <i>starting </i>to like avocados, she will come around to eggs.<br />
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I had a lot of leftovers lingering in the fridge when I concocted this dish, and I think it managed to come together quite organically, and I was very pleased with the outcome. <br />
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<b>Scrambled Egg Tartine. </b><br />
<i>There are so many ways you can alter this. I was thinking of adding roasted red peppers, subbing a tapenade for the chimichurri, using arugula instead of microgreens, in the summer, doing a caprese version with mozzarella, tomatoes and basil</i><b>. </b><i>The point is, be creative, </i><br />
<i>this is a blank canvas for breakfast.</i><b> </b><br />
serves 2.<br />
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4 eggs<br />
2 large slices of bread<br />
drizzle of olive oil, for cooking the eggs<br />
<a href="http://urbannapa.blogspot.com/2012/05/green-pancakes-with-lime-butter.html">lime butter</a> <br />
chimichurri<br />
microgreens<br />
crumbled goat cheese <br />
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Place a tab of lime butter in a skillet, when it begins to foam, fry the bread, flipping over when it begins to brown, then when the other side is browned, pull from skillet and set on plates.</div>
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Generously spread the chimichurri sauce on the slices of toasted bread and set aside.</div>
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Crack the eggs in a bowl and wisk until thoroughly combined, and add a generous pinch of salt and pepper. Drizzle the olive oil in another skillet, and when it gets hot, pour in the eggs, slowly folding the eggs in with a spatula. When the eggs are set, turn off the pan.</div>
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Top the slices of bread with the eggs. Top with a generous amount of microgreens and then crumble some goat cheese on top. Serve and enjoy.<br />
<br /></div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com2tag:blogger.com,1999:blog-3310868398315843995.post-70922611809798067012012-06-08T10:09:00.001-07:002012-06-08T10:09:24.949-07:00Cucumber Gin & Aloe Juice Mojito<div style="text-align: center;">
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Some weeks just call for a good cocktail. This was one of those weeks.</div>
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<b>Cucumber Gin & Aloe Juice Mojito</b></div>
<div style="text-align: center;">
2 oz cucumber gin</div>
<div style="text-align: center;">
1 oz aloe vera juice</div>
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1/4 oz Stregga Liquor</div>
<div style="text-align: center;">
1/2-1oz agave nectar</div>
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10 mint leaves </div>
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3/4 oz lime juice</div>
<div style="text-align: center;">
club soda </div>
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Muddle the mint leaves with the agave nectar & lime juice, then add the remaining ingredients with some ice.</div>
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Shake vigorously, then strain into a glass. Add ice, and top with club soda.</div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0tag:blogger.com,1999:blog-3310868398315843995.post-86101557994382373352012-05-26T09:05:00.000-07:002012-05-26T09:05:52.160-07:00Green Pancakes with Lime Butter<div style="text-align: center;">
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There was always something so enticing about those Mickey Mouse pancakes, weren't there. They aren't any different than any other pancakes other than their shape, yet kids ogle at them. Being an occasional pancake fanatic I was one of those kids, although rather than adding chocolate chips I was much more of a blueberry fan. As I grew older my excitement about pancakes dwindled, but occasionally, I still indulge in a good lemon-ricotta pancake, preferably the ones from Chows. {If you are a chows fan, you know what I'm talking about}</div>
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Recently I have been eyeballing these fantastically green not sweet, but a breakfast for the savory lovers out there pancakes in the cookbook <i>Plenty</i>. Saturday morning I woke up determined to make them happen.<br />
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Ry and I slowly sipped our coffee alternating duties and crossing off the list of what to add; and there, thirty minutes later, sitting in front of us, were the best pancakes I think I have ever had. In fact, I am craving them right now. </div>
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<b>Green Pancakes with Lime Butter</b></div>
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<i>from Plenty by Yotam Ottolenghi</i></div>
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{i made a few adaptations and those will be noted}</div>
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<i>After one bite, Ry said "I think these might even be good with maple syrup", and I retorted, </i></div>
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<i>"I will do you one better, we have ginger syrup" which incidentally I think was </i></div>
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<i>made with exactly these little </i></div>
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<i>'cakes in mind. </i></div>
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INGREDIENTS<br />
Lime butter<br />
8 tbsp (1 stick) unsalted butter, at room temperature<br />
Grated zest of 1 lime<br />
1 1/2 tbsp lime juice<br />
1/4 tsp salt<br />
1/2 tsp white pepper<br />
1 tbsp chopped cilantro<br />
1/2 garlic clove, finely chopped<br />
1/4 tsp chile flakes</div>
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</div>
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<br />
'Cakes</div>
<div style="text-align: center;">
1/2 lb spinach<br />
3/4 cup self-rising flour {I used AP and it worked out just fine}<br />
1 tbsp baking powder<br />
1 egg<br />
4 tbsp unsalted butter, melted<br />
1/2 tsp salt<br />
1 tsp ground cumin<br />
2/3 cup milk {I used almond milk}<br />
6 medium green onions, finely sliced<br />
2 fresh green chiles, thinly sliced<br />
1 egg white<br />
Olive oil for frying<br />
<br />
PREPARATION<br />
To make the lime butter. Put the butter in a medium bowl and beat it
with a wooden spoon until it turns soft and creamy. Stir in the rest of
the ingredients. Tip onto a sheet of plastic wrap and roll into a
sausage shape. Twist the ends of the wrap to seal the flavored butter.
Chill until firm.<br />
<br />
Wilt the spinach in a pan with a splash of water. Place in a cloth napkin and squeeze out excess water. Roughly chop and put aside.<br />
<br />
Put the flour, baking powder, whole egg, melted butter, salt, cumin and
milk in a large mixing bowl and whisk until smooth. Add the green
onions, chiles and spinach and mix with a fork. Whisk the egg white to
soft peaks and gently fold it into the batter.<br />
<br />
Pour a small amount of olive oil into a heavy frying pan and place on
medium-high heat. For each pancake, ladle 2 tablespoons of batter into
the pan and press down gently. Cook until you get a good golden-green color. Transfer to paper
towels and keep warm. Continue making pancakes, adding oil to the pan as
needed, until the batter is used up.<br />
<br />
To serve, pile up three warm pancakes per person and place a slice of flavored butter on top to melt.</div>
<div style="text-align: center;">
<i>And maybe some ginger syrup too if you are feeling up to it. </i></div>
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<i>We also added micro greens on top for a little more oomph. </i> </div>
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Enjoy!</div>
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<br /></div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com1tag:blogger.com,1999:blog-3310868398315843995.post-79416733145903911172012-05-16T08:32:00.000-07:002012-05-16T08:32:02.495-07:00Meyer Lemon Poppy Seed Scones.<div style="text-align: center;">
I am not sure when <i>exactly </i>it happened, but at some point in my life I became a lemon <strike>hoarder</strike> lover. I don't mean the, <i>oh yes, i love citrus, its lovely isn't it? </i>I am referring to the kind of person who looks at you funny if you don't have a stockpile in your kitchen, because of course, it is on a rare occasion that you won't find them in my kitchen. I suppose I could say the same about garlic, onions, limes, shallots, parsley, etc... but for the sake of the story, let's pretend I am not about to go there.<br />
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I am a lucky gal. Our neighbor, Hal, doesn't use lemons {pause for gasp}. This makes me lucky, because he has the most incredible meyer lemon tree. I get giddy whenever I look at it. We have a lemon tree, yes, but it is some sort of weird mutant hybrid citrus, that is excellent for its rind, and that's about it. For years we have acquired two pound citrus {yes, its bizarre} and while the hubs thinks its amazing, it just doesn't yield the juice I would like to see come out of a lemon. </div>
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My friend Lane, is a lemon lover as well. Soul sisters at heart, we can geek out and obsess over how much lemons make us happy, so I know when she reads this, she may be calling me.</div>
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On Sunday I woke up, took our new furry friend out to relieve himself, then came back in to blanch and freeze a whole lotta kale we had pulled out of the garden the day earlier. While the huge pot of water was boiling, i glanced over and saw my last two lemons in the bowl, and I immediately decided that my hubby deserved some fresh baked love in the form of scones. </div>
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<b>Meyer Lemon Poppy Seed Scones.</b></div>
<div style="text-align: center;">
<i>These aren't very sweet, which is rather nice. They lend themselves to either be eaten plain or with "toppings". I melted some honey with butter, and dipped mine in. I also tried them with kumquat marmalade and that too was delicious, but I think that lemon curd would also be divine.</i></div>
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<div style="text-align: center;">
1/2c butter + more for brushing</div>
<div style="text-align: center;">
1/3c light brown sugar </div>
<div style="text-align: center;">
2c flour</div>
<div style="text-align: center;">
1TB baking powder</div>
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1tsp salt</div>
<div style="text-align: center;">
lemon zest from 2 lemons</div>
<div style="text-align: center;">
2TB poppy seeds </div>
<div style="text-align: center;">
2TB lemon juice </div>
<div style="text-align: center;">
1c almond milk</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Preheat the oven to 450 degrees. <i></i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
Put the flour, baking powder, salt, and sugar in a bowl and stir, then cut the butter into the dry ingredients.</div>
<div style="text-align: center;">
Add the poppy seeds and lemon zest and toss together with the crumbled dough.</div>
<div style="text-align: center;">
Add the remaining wet ingredients and mix together gently, adding more flour if the dough is too wet.</div>
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<div style="text-align: center;">
Turn onto a floured board and form into the shape of a circle and cut the pieces like you would a pie. </div>
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<div style="text-align: center;">
Place on a baking sheet, and bake for about 10 minutes, then pull out and brush with melted butter and put back in the oven. Check scones after another 5 minutes, as they should be done, but leave in until golden brown.</div>
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<div style="text-align: center;">
Pull out, cool, and enjoy.</div>
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</div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com1tag:blogger.com,1999:blog-3310868398315843995.post-35186156893221843812012-05-14T21:34:00.000-07:002012-05-14T21:34:19.732-07:00Sushi Rice<div style="text-align: left;">
A true conversation in my household:</div>
<br />
me: "hey Ry."<br />
Ry: "yes dear."<br />
me: "Did you know that Washington borders Canada?"<br />
Ry: {chucking} "um, yes, i did. you didn't"<br />
me: "well no. i mean I knew it was north, but never really put two and two together. in fact, i realized today that i am absolutely terrible at geography. comedically actually."<br />
<br />
<div style="text-align: center;">
As the conversation progressed and Ry quizzed me on "the states", we both couldn't help but laugh. It was one of those hilarious faults that you realize you have that force you to take yourself down a notch and giggle. In retrospect, I suppose having history after lunch in high school was not such a great idea.</div>
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There are a lot of things I am not good at. Geography, playing music, dancing, understanding my IRA, just to name a few... Some of them I have accepted and others, I am working on. When I met Ry, one of the first meals I made for him was disastrous, involving coconut milk, rice, ahi, lemongrass and garlic. Needless to say, that night he learned that I <strike>am</strike> was terrible at making rice. RICE. I know. Shameful.<br />
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I have since learned how to make rice properly, which is probably a good thing because you can't really get away with making sushi rolls without it.</div>
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<b>Sushi Rice</b><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #333333; font-family: 'Trebuchet MS'; font-size: 13px; line-height: 16px;"></span><br />
<div style="margin-bottom: 5px; margin-top: 0px;">
2 cups short-grained Japanese-style rice </div>
<div style="margin-bottom: 5px; margin-top: 0px;">
2 1/4 cups water</div>
<div style="margin-bottom: 5px; margin-top: 0px;">
1 tablespoon rice wine vinegar</div>
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1/4 teaspoon salt</div>
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1 teaspoon sugar</div>
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Wash rice well in a few changes of cold water.</div>
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Drain rice well, place in a heavy-bottomed pot and cover with 2 1/2 cups water.</div>
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Cover the pot with a tight-fitting lid, bring to a boil, and and reduce immediately to low heat.</div>
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Cook the rice for 15 minutes.</div>
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Turn off the heat, and let the rice sit for another 10 minutes.</div>
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Mix together the rice wine vinegar, salt, and sugar. Stir until the sugar is dissolved.</div>
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When the rice is cooked, turn it out into a bowl, and pour the seasoning mixture over the rice.</div>
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Gently stir with a wooden paddle, using a cutting action, until the rice is evenly coated.</div>
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Let the rice cool before using.</div>
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<br /></div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0tag:blogger.com,1999:blog-3310868398315843995.post-4682288900515394112012-05-01T12:09:00.001-07:002012-05-01T12:09:20.875-07:00Understanding Salad Dressing. {well vinegarette at least}<div style="text-align: center;">
My Mom is one that is not afraid of salad dressing. She loves it. The more, the merrier. Growing up, I remember jars of creamy dressing, mainly blue cheese and caesar loaded into the side walls of our refrigerator. She would pull them out and blend them with balsamic vinegar then mix it with whatever salad was present on the table that night. Growing up, that is how I understood dressing.</div>
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As I matured into my early twenties, and I worked in various restaurants, knowing full well of how much dressing could be loaded onto the salads, I would ask for it on the side. I loved in house vinaigrette, and at the time, did not quite grasp why they were so good.</div>
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These days, I make dressing in stride, due to my education a la Alice Waters who, in her book The Art of Simple food, gives a basic recipe for success and explains the many variations you can work from on that. It allowed me to understand dressing, as simple may seem. </div>
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Most basic salad dressing contain two things, oil and vinegar{or an acid of some sort, like lemon juice, or a combo of the two}, and generally speaking the proportion is 2:1. Put the vinegar in a bowl, and slowly wisk in the oil creating a creamy emulsion. I have however put vinegar in a container, added the oil and shaken it up vigorously and it works the same. Here is where it gets fun. Lets say you love vinegar... simply add more vinegar...or if you love garlic like I do... add chopped garlic to the emulsion...herb lover... add herbs... in the mood for a creamy dressing... add a TB cream or yogurt...creamy herb dressing...add both.</div>
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It is so simple. So do it.</div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0tag:blogger.com,1999:blog-3310868398315843995.post-10795829928840306592012-04-09T20:44:00.000-07:002012-04-09T20:44:19.825-07:00{No Mayo} Pickled Beet Deviled Eggs.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZDG1IWbdXc9qEI5b_tjSVTSNuJkyMWMUOHNmLLe43MrnEJ8ONUzoKZ0u2MYyqCrME1aODy9ZhCVEK57DIJXcZi543pjUU3hU_6co2offZNEQN1crZqVdKAzoCYrVFtgKfu73yVPSwvp4/s1600/IMG_4009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZDG1IWbdXc9qEI5b_tjSVTSNuJkyMWMUOHNmLLe43MrnEJ8ONUzoKZ0u2MYyqCrME1aODy9ZhCVEK57DIJXcZi543pjUU3hU_6co2offZNEQN1crZqVdKAzoCYrVFtgKfu73yVPSwvp4/s400/IMG_4009.JPG" width="400" /></a></div>
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Somewhere in between two and five I was such a brat. I was the kid who babysitters hated to be around. Whether it was me cutting off my hair, screaming about not wanting to go to bed, or, yes, throwing toys at them, I totally went there as a child. My mothers solution was to put me in to sports, all.the.time. Every sport you could possibly put a child in, I did it. And by the time I would come home, I was so tired, I would just pass out. It was brilliant in fact. And now, despite my lack of musical or dancing abilities, I am thankful for it.</div>
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So one day, somewhere in between basketball and soccer practice, my mom made me a turkey sandwich. I ate it with vengeance, and then it came right back up. Gross I know. It was the fault of an OVER mayonnaise-d sandwich. I know some people love mayo, and will not accept a sandwich without it, but I was and never be one of those people. I am not sure it is fair to blame it entirely on that sandwich, but it is definitely an event I remember. I know my friend, whose name starts with an S will agree with me on this.</div>
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That isn't to say that I don't use it every so often, and in fact I completely understand that not everyone has had the same experience that I have had, but I have steered clear of mayonnaise involved recipes, for example deviled eggs. <i>But deviled eggs are so amazingly good </i>you are thinking to yourself, and I happen to agree, now. But yet, still as much as I have tried them, I have time and time again, not loved the idea of mayonnaise filled egg cups.</div>
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With Easter around the corner, however, I have been thinking about dying eggs. So when I came across a tid-bit in a magazine recently that touted pickled beet deviled eggs, I could not resist concocting my own little recipe, because the idea is indeed brilliant.</div>
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<b>Pickles Beet Deviled Eggs</b></div>
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2 cups distilled white vinegar</div>
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1 cup water</div>
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1 large red beet, peeled and sliced</div>
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6 hardboiled eggs, peeled</div>
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3TB creme fraise</div>
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1tsp fennel powder</div>
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salt and pepper to taste</div>
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chives or chervil garnish</div>
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Bring vinegar and water to a boil with the sliced beets, let is simmer for 10 minutes then turn off.</div>
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Put pickling liquid in tubberware and allow to cool to room temperature.</div>
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Place eggs in pickling mixture and allow to soak for 1-2hours in the fridge.</div>
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Slice eggs in half, and whip together egg yolks with remaining ingredients, and then assemble.</div>
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Garnish and enjoy.</div>
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<br /></div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com1tag:blogger.com,1999:blog-3310868398315843995.post-35261260827490044232012-03-22T21:13:00.000-07:002012-03-22T21:13:13.747-07:00Trailblazers and Tuna Fish.<div style="text-align: center;">
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I like to think of my grandmother as a trailblazer. Not the western kind, but the kind who was different, just for the sheer joy of it. She liked to push buttons, hit your insides when you were least expecting it. You needed to be armored to "hang" with her. The kind of person who you have to let down all your insecurities to be around; you had to be able to sit there and laugh at yourself and your downfalls. She loved to laugh, and she loved to laugh at herself, and I think that makes a person stronger, and I think she knew that too. To not be able to laugh at yourself is to stay prisoner to your insecurities, and she was definitely not insecure.<br />
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I say this with love, because she is the one who passed down the maybe-not-so-witty-but-may-hurt-you-where-you-aren't-ready-for-it kind of humor. My mom got it from her. The kind of honest humor that kicks you in the butt, but you love it <i>because</i> its not only honest and genuine, but also usually filled with some line of truth. She never neglected
to tell me if I looked terrible, but on the other hand she always loved
to tell me when I looked fantastic, which over the years I learned how
much that honesty really meant to me, and how I would carry on that same
sense of self.</div>
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The first vivid memory of talking to my gma was over the phone, and I am pretty sure I was ten, and she was definitely telling me more than one <i>too old for my age </i>kind of stories, which of course, at the time I was taken a back by. Over the years, our visits were often, usually involving me bringing two very hot cups of coffee to her apartment just to have girl chat. She <i>knew everyone</i> and always had an opinion of who to date, who not to date, who my mother dated, etc. It was engaging and rewarding to have such a colorful person around.<br />
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To say the least, my grandma was not like any other grandparents. She never had homemade cookies baking or her hair in curlers, but what
she always did give was an amazing amount of love. She was genuine, strong, spiritual, and full of personality. She adored people for who they are, the good and the bad. She would make friends with the local 20.something.year.old baristas and introduce them to you as if they were the best of friends, touting their positive attributes to you. She could gauge your creativity, or lack there of, and was always encouraging. We would take her out <i>in public</i> and she would always promote you whenever she got the chance which is a quality I absolutely loved and hated simultaneously.</div>
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I am so thankful to have had a relationship with such an amazing woman who I will never be able to say enough about. To put her in just one page is not enough to fully encompass who she was or who she will remain to be in my heart. I am thankful that I got to know her, and that she was in my life. </div>
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The last time I saw her, I brought her a tuna sandwich. I got tuna, because I love tuna fish sandwiches. One of the things I learned in that visit is that they are her favorite, and I chuckled to myself upon learning that, because I always wondered where I got it from.<br />
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So as a memorial to one of the most interesting people I will ever know,<br />
I would like to offer you a tuna panini. <br />
<i>a colorful tuna sandwich.</i><br />
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<b>Tuna Panini</b><br />
<i>If you are anything like my grandmother, you would insist this be served with a bag of potato chips.</i><b> </b><br />
<b> </b><i> </i>two slices of any bread<br />
1 TB whole grain mustard<br />
1 TB capers<br />
handful of spinach<br />
olive oil<br />
1 small can tuna packed in olive oil <br />
1 slice of cheese<br />
salt and pepper<br />
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Turn on grill pan.<br />
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Slather one piece of bread with mustard on one side and drizzle olive oil on the other side.<br />
Place bread down with olive oil side down.<br />
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Drain tuna of most of the olive oil, but keep enough to keep the tuna moist, and mix with the capers,<br />
then top the mustard slice with the tuna. salt and pepper tuna.<br />
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Place the spinach on top of the tuna, then the cheese on top of that.<br />
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Press down with remaining slice of bread, then place on grill.<br />
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Drizzle top piece with olive oil, then press down with the grill press for about<br />
2 minutes <i>or until the cheese begins to melt.</i><br />
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Flip sandwich, and grill for another 2 minutes, then pull off of grill.<br />
<i> </i><br />
Cut in half and enjoy<i>.</i><br />
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<br /></div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com1tag:blogger.com,1999:blog-3310868398315843995.post-82890540909865612092012-03-16T11:48:00.002-07:002012-03-16T11:51:00.808-07:00Kumquat Marmalade<div style="text-align: center;">
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One of my dearest friends lives far away, not east coast far, but in the armpit of California far. Keene, CA far. At least from Napa. So the Mr. and I felt like we all needed to visit this past weekend, so we scooted the half a dozen hours down to see our new-ranch-owning friends.<br />
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Going to their home, is like taking a mini vacation filled with land, horses, throngs of dogs, and lots of home chores. Home chores that both the Mr. and I love to partake in, <strike>making us what I think of as the perfect house guests to a place like theirs.</strike></div>
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As Kate's husband Nick started a burn pit of old wood (amongst other things), Kate took the Mr, and I to the craziest fruit farm we have ever been to. It reminded me of a circus, that was overtaken by fruit trees and pony rides. I thought about taking some pictures, but decided not to scare anyone. Despite the craziness, they did have some exotic (and cheap) citrus that Kate and I picked up determined to make something of it all. Kumquats, however took priority, as mysteriously, we both had the idea to make marmalade.</div>
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Kate and I have a lot in common, we like to can, cook, garden, etc. and it is one of the many things we love to do together that we do not get to do often enough. So in our best of intentions, we planned to do all of those things on our visit, and as you already can tell, marmalade was on the plate. </div>
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I brought my mecca of <a href="http://www.amazon.com/Blue-Chair-Jam-Cookbook/dp/0740791435">jamming cookbooks</a>, which we both ogled over prior to starting our venture. So while the boys played outside, and somewhere in between making lunch, pickling green beans, feeding the horses and drinking cocktails, we made some of the most <strike>tedious</strike> beautiful marmalade.</div>
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<b>Kumquat Marmalade.</b></div>
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from Blue Chair Jam Cookbook.</div>
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<i>We had a day, not three, which the book suggests to be the correct amount of time to make the marmalade properly</i>,<i> so we condensed the waiting time in between steps, which did not seem to be an issue in concocting the final product</i>. <i>So if you are doing this at your leisure, please, feel free to take your time, but if not, feel free to alter it to your time frame allotted.</i><br />
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After careful consideration, and reviewing the entire recipe again, I did not feel I would do justice to the recipe by posting it. I want you to just buy the book. Really, do it.<br />
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I say this with love. xoxo.</div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com3tag:blogger.com,1999:blog-3310868398315843995.post-50336322891100429602012-03-11T13:00:00.001-07:002012-03-13T10:53:51.551-07:00Oeufs en Cocotte<div class="separator" style="clear: both; text-align: center;">
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Weekend mornings are such an amazing treat. I don't mean the mornings where you get up and get going, but the mornings where the sun shines through the windows and the air is crisp, and the plan on of the day is to have no plan at all. I think I get it from my mother. The first couple times Ry and I stayed at my mom's, he noticed the leisureliness to the morning rituals. Get up, make coffee, unload the dishwasher, grab the newspaper, go back up to bed with several cups of hot brew, and read the newspaper, and enjoy the company of the loved one sitting next to you.</div>
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For years, when we didn't get the paper delivered, I would run my tush to the corner store in my slippers with quarters in hand and buy the Sunday paper, and merrily come home to fresh brew, and Ry scurrying around the house, getting ready to start his day. He didn't get it, he didn't quite appreciate the ritual. It took him several years of molding to be able to understand the peace it brings in the morning. Last week, while Ry was still sleeping, I crawled out of bed, put the kettle on, ground the beans, emptied the dishwasher, filled the french press, ran outside to pick up our {now delivered} Sunday paper, came back in, crawled into bed with my Bodum in hand, and looked over at Ry as his eyes peeled open. As he stuffed a pillow behind his back and I handed him his cup of coffee, he looked over at me, smiled, and said "this is good". He finally got it.</div>
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This morning, after our leisurely ritual, we made breakfast. Not a breakfast of champions, but an ode to our garden so to speak. Oeufs en Cocotte, a very simple egg dish that is fairly flexible in ingredients, but this morning, with the garden brimming with kale, and some homemade ricotta lingering in the fridge, I kept it fairly simple.</div>
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<b>Oeufs en Cocotte </b></div>
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<i>with kale and ricotta</i></div>
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1 large bunch of kale cleaned and destemmed</div>
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1/2 cup ricotta</div>
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4 large eggs</div>
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1 TB ghee <i>(or your choice of cooking oil)</i></div>
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1-2TB butter <i>for buttering the ramekins</i></div>
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salt and pepper to taste</div>
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Turn the oven to 350 and boil a pot of water in a kettle.</div>
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First you must cook the kale, so melt the ghee in a pan and saute the kale until wilted, then set aside until cooled.</div>
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While the kale is cooling, butter your four ramekins and place in another stoneware dish.</div>
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Divide the kale amongst the ramekins and also divide the ricotta into the ramekins as well. salt and pepper each, then break an egg into each vessel.</div>
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Pour the <i>now</i> boiling water from the kettle into the stoneware dish, creating a water bath that the ramekins are now sitting in, and then place that dish in the oven.</div>
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The eggs should be cooked in about 15 minutes, but use your best judgement. The whites should be cooked and the yolk should be firmly in tact but just barely cooked.</div>
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Remove and enjoy with toast.</div>
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<br /></div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0tag:blogger.com,1999:blog-3310868398315843995.post-87476318432080101562012-03-09T17:23:00.001-08:002012-03-09T17:26:48.433-08:00Carrot Ginger Soup<div style="text-align: center;">
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Growing up I was told to eat carrots for better vision {as I am sure most little tots are told}. I especially took it to heart because I rocked some <strike>nerdy</strike> thick glasses at the time. Thankfully, I have always loved carrots and it was never a push to get me to eat any vegetables for that matter. As I grew older, carrots not only became a staple in my diet, but I grew to appreciate them in other forms other than just raw.<br />
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Ginger and I are very very good friends. I am avidly obsessed with anything that is digestive-friendly. I literally keep a jar of pickled ginger in the fridge to munch on, and knobs of it hang around our fridge as if it was going out of style. So when the opportunity comes up to add it to something, I of course do.</div>
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There is something warming and also refreshing about soup, and this one happens to be one of my favorites. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Carrot Ginger Soup</b></div>
<div style="text-align: center;">
<i>After making this soup, I felt like I should have added more ginger, however, that was my preference and I believe that you could alter this to your own liking. I really wanted to add coconut milk to this to give it a creamier texture and still think it would have been divine, but the Mr. requested I keep it out. I topped it with a few micro greens and drizzled it with<a href="http://www.ooliveoil.com/product_citrus.php?n=O%20tahitian%20lime%20olive%20oil"> lime infused olive oil</a></i> <i>but any twist really will add to this soup.</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 medium onion, chopped</div>
<div style="text-align: center;">
2 TB coconut oil </div>
<div style="text-align: center;">
4 cloves of garlic, minced</div>
<div style="text-align: center;">
large thumb ginger, minced</div>
<div style="text-align: center;">
1 lb carrots, peeled and chopped roughly</div>
<div style="text-align: center;">
4 cups vegetable broth or water</div>
<div style="text-align: center;">
salt and pepper to taste</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
On medium, saute the onion in the coconut oil until soft, then add the ginger and garlic and saute for another minute, then add the remaining ingredients {minus the s&p-do that at the end}.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Let the ingredients lightly simmer on the stove until the carrots are very soft, then use an immersion blender to puree until smooth. {s&p to taste now}</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ladle into bowls, top {or not} with your favorites, serve and enjoy.</div>
<br />{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com2tag:blogger.com,1999:blog-3310868398315843995.post-69215249476905377972012-03-06T21:17:00.000-08:002012-03-06T21:17:45.000-08:00Kiwi-Limequat Sorbet<div style="text-align: center;">
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<br />
We received an ice cream maker attachment along with our Kitchen Aid last year for our wedding thanks to my dear mother, and it has been sitting at the back of a shelf since. Not because I didn't want to use it, because trust me, I have had many nights where it was all I wanted to do, but the reality of it is that it has to sit in the freezer to freeze before you can use it, and we absolutely n.e.v.e.r. have room in our freezer. Its usually shoved with frozen broth, leftover soup, dumplings, fish, etc, you name it, its full. </div>
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It was a gorgeous weekend, and I discovered that there was indeed room in our freezer for once {how that happened I have no idea}and I couldn't think of anything better to do than make some sorbet. I had juiced several pounds of limequats that we picked up in Keene, Ca last week, and wanted to use that, and to offset the tartness, I wanted to use these delectably sweet kiwis my friend Rachel purchased the day earlier. </div>
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<br />
<b>Kiwi-Limequat Sorbet</b><br />
<br />
1 1/2 cups limequat juice<br />
1 1/2 cups kiwi puree<br />
1/2 cup sugar<br />
1/2 cup prosecco<br />
<br />
Mix the sugar, juice and puree, when completely combined, add the prosecco and stir slowly<br />
until incorporated.<br />
<br />
Place in a freezer safe container and place in the freezer for 30 minutes.<br />
<br />
Process in ice cream maker according to manufacturers instructions<br />
<br />
{note: the sorbet will be very soft, place back in to the freezer until completely frozen}<br />
<br />
Here's to something tart and sweet.</div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com2tag:blogger.com,1999:blog-3310868398315843995.post-40174401521384353142012-01-26T12:23:00.000-08:002012-01-26T12:23:03.453-08:00Warm Winter Salad<div style="text-align: center;">
I, for the most part, eat salad every day for lunch. I love a delicious salad, however, there are those very cold chilly days where I want all that vegetable-ness, but not the cold food factor.</div>
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<div style="text-align: center;">
Today I left my house scrambling for some leftovers in the fridge and ended up grabbing a container of blanched green beans, some roasted spaghetti squash, boiled lentils, a carrot, and some mustard. For some reason, I needed mustard. I looked at it at lunch and thought, "hm". So I played it by ear and made myself what turned out to be a delicious hot salad.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Warm Winter Salad</b></div>
<div style="text-align: center;">
<i>I think this can really be done with a myriad of vegetables, the ones I used were just what I had lying around. I would imagine adding tofu, or some greens could also be a delicious addition.</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 cup roasted spaghetti squash </div>
<div style="text-align: center;">
1/2 cup cooked sprouted green lentils</div>
<div style="text-align: center;">
1 large chopped carrot</div>
<div style="text-align: center;">
1 1/2 cups blanched green beans</div>
<div style="text-align: center;">
1 TB olive oil</div>
<div style="text-align: center;">
2 TB whole grain mustard</div>
<div style="text-align: center;">
1 tsp rice wine vinegar</div>
<div style="text-align: center;">
salt and pepper</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In a pan warm the olive oil, then add the spaghetti squash, and warm for a minute.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add the lentils, carrot, and green beans, and combine. Cook until warm.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In a seperate bowl, combine the mustard and vinegar, then slowly drizzle into the pan over the salad.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Combine then serve.</div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0tag:blogger.com,1999:blog-3310868398315843995.post-8943626916541888422012-01-16T09:44:00.000-08:002012-01-16T09:44:38.222-08:00Rosemary Meyer Lemon Bread<div style="text-align: center;">
I may have made one.very.terrible.mistake.</div>
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I learned how to make bread. Good bread. Perfect little boules in fact.</div>
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It harmlessly started with Sprouted Whole Wheat, then casually turned to Focaccia, then went full force into the boule that I would like to share with you, Rosemary Meyer Lemon. It is my fault. And I knew it would happen, but I resisted only for so long. When the bread came out of the oven the other day, The Mr. looked at me, and beamed from ear to ear with a smile that could only say "I am now going to expect to have homemade bread ALL THE TIME". Yes, a smile can say all that... especially when it is followed by the ever so sly sentence, "Thank you for learning to make bread, it makes me so happy".</div>
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This is my husband. The man that loves a good baguette.<br />
<br />
So I have made this boule now twice, yes it is that good.<br />
<br />
<b>Rosemary Meyer Lemon Bread</b><br />
<i>from William Sonoma</i><br />
<i> </i><br />
3 cups all-purpose flour<br />
1/4 tsp. active dry yeast<br />
1 3/4 tsp. salt + more for garnish<br />
4 tsp. chopped fresh rosemary<br />
3 tsp. chopped lemon zest <br />
<br />
<i> </i>In a large bowl, combine the flour, yeast, salt, rosemary and zest. Add 1
5/8 cups water and stir until blended; the dough will be shaggy and
very sticky. Cover the bowl with wet towel. Let the dough rest at
warm room temperature (about 70°F) until the surface is dotted with
bubbles, 12 to 18 hours.<br />
<br />
Place the dough on a lightly floured work surface. Sprinkle the dough
with a little flour and knead the dough about 10-20 times and make into a small boule, adding flour as needed.
Cover loosely with a wet towel and let rest for 2 hours.<br />
<br />
<br />
At least 30 minutes before the dough is ready, put a cast-iron pot in the oven and preheat the oven to 500°F.<br />
<br />
<br />
<br />
<br />
When the dough is ready, pull the cast iron pot out and sprinkle some semolina flour on the bottom of the pot. <br />
<br />
Flip the dough ball into the pot and cut a nice slit down the middle. Brush with Olive oil and sprinkle with salt.<br />
<br />
<br />
Place the top on the pot and place in the oven, and then turn the temperature down to 450°F and bake for 30 minutes.<br />
<br />
<br />
After 30 minutes, pull the pot out and take the top off, then place back in the oven and bake for another 20-30 minutes, of until the top is browned, then pull the pot out, pull the boule out of the pot, and allow to rest for at least 10 minutes, if you can wait that long.<br /> </div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0tag:blogger.com,1999:blog-3310868398315843995.post-51337431755835579722012-01-12T09:24:00.000-08:002012-01-12T09:24:29.174-08:00Meyer Lemon Gnocchi with Brown Butter and Thyme<div class="separator" style="clear: both; text-align: center;">
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Sometimes I think I hit the jackpot. There are some very few and far between, amazing days, that I get to stay home from work when the Mr. has to go to work, that I relish in. Those are the days I wake up, go on a run, read through some cookbooks, clean the bathroom, do some laundry, possibly head to the store, then plan my attack.</div>
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Yesterday was one of those days. Except it happened somewhat backwards. The day before I had picked a plentiful amount of Meyer Lemons from the tree next door and was so excited to start using them that my run got pushed to the end of the day. So here I was was at 5:30 showered and clothed in what my sister would refer to as "the frumpiest outfit ever", a long gray skirt, moccasins, an oversized tshirt, with my hair in disarray. The Mr. walks in, (and here is what I mean about the jackpot), and tells me I look amazing.</div>
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With a smile on my face, he starts munching on the only thing I probably made beautiful that day, Meyer Lemon Gnocchi.</div>
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<div style="text-align: center;">
<b>Meyer Lemon Gnocchi with Brown Butter and Thyme</b></div>
<div style="text-align: center;">
1 lb potatoes</div>
<div style="text-align: center;">
3 egg yolks</div>
<div style="text-align: center;">
finely grated zest of two lemons</div>
<div style="text-align: center;">
1 tsp olive oil</div>
<div style="text-align: center;">
1 1/2 tsp salt<br />
3/4 cup All Purpose Flour<br />
<br />
3TB unsalted butter<br />
juice of 1-2 meyer lemon(s)<br />
3 thyme sprigs</div>
<div style="text-align: center;">
<br />
Peel and chop potatoes into 2 inch pieces and place them in a boiling pot of water and cook until tender.<br />
<br />
Drain the potatoes and place on a dry rag to dry, then push the potatoes through a ricer.<br />
<br />
Mix egg yolks, zest, olive oil and salt in a small bowl, then pour over potatoes and combine.<br />
<br />
Gently fold in the flour, then roll the dough into a long strand.<br />
<br />
Cut the strand into four pieces and roll each into a smaller strand.<br />
<br />
The "ropes" should be approximately 1/2inch thick.<br />
<br />
Cut each rope into 1/2-inch pieces.<br />
<br />
Roll each piece against the tines of a fork (or a gnocchi board) to make ridges.<br />
<br />
Have a boiling pot of water ready.<br />
<br />
Boil gnocchi until they float, then carefully strain and place on a plate.<br />
<br />
In a pan, heat butter.<br />
<br />
When the butter is hot, place gnocchi in the pan in one layer.<br />
<br />
Occasionally toss the gnocchi in the pan, being careful that they do not stick.<br />
<br />
When the gnocchi begin to brown, separate the thyme from the sticks, and then add the thyme to the gnocchi.<br />
<br />
Cook for several more minutes allowing the thyme to become aromatic.<br />
<br />
Pour lemon juice over the gnocchi (season with salt to taste), toss in the pan, and heat for another minute.<br />
<br />
Serve and enjoy.<br />
<br />
<br /></div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com2tag:blogger.com,1999:blog-3310868398315843995.post-62461429188441462052012-01-10T11:27:00.000-08:002012-01-10T11:27:38.078-08:00Homemade Ricotta.<div style="text-align: center;">
<i>This is an oldie but goodie I wrote a while ago, so while some of the facts are dated, the content is worth reading.</i> <br />
<br />
The Mr. loves to buy milk by the gallon, "just in case", as he puts it. What he means is "just in case I feel like I need to start making protein shakes", but he won't say that because the truth is that sometimes he goes weeks on end without making one, but yet here we are buying milk by the gallon.</div>
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<div style="text-align: center;">
I don't drink a lot of milk. I put it in my coffee, I use it in cooking, but I really don't utilize it enough to justify purchasing it by the gallon. Needless to say, I do it to appease the Man. In sticking with his request, I recognized the need to figure out a way to make sure it never went to waste. That is where cheese making came in to play.</div>
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I had been wanting to make palak paneer, and to my dismay, a block of paneer can cost a pretty penny. I have no qualms about spending money on food, but when I recognize that it is something that I may be able to easily make, I try to divide and conquer it.<br />
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In my search for paneer recipes, I quickly came to the realization, that it is made oh-so similarly to ricotta, which I had never tried to make before, and really had never had an interest in as far a cheeses go. The Mr. once worked at a cheese counter and insisted that ricotta can be ridiculously delicious, when done properly. He preceded to introduce me to a large can of Calabro <strike>that I assured him we didn't need</strike>, and I instantly fell in love.</div>
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Fresh Ricotta is now found on a weekly basis in our home, and there are slight variations you can change to change the texture to it depending on what you are using it for. Below, is my newly discovered <i>creamy </i>Ricotta.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Homemade Ricotta</b></div>
<div style="text-align: center;">
<i>Tools</i></div>
<div style="text-align: center;">
pot</div>
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fine mesh strainer<i> </i><b> </b></div>
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cheesecloth*</div>
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bowl</div>
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<i>Ingredients</i></div>
<div style="text-align: center;">
5 cups milk (i use whole)</div>
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<i> </i>1 cup cream*</div>
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salt</div>
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3 TB lemon juice</div>
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Put the milk, cream and salt (to your liking-start with a tsp or so your first time) in the pot heat to just at a boil, then turn the heat to simmer.</div>
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Add the lemon juice, and give it a quick gentle stir.</div>
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Let it sit for about 1 minute.</div>
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Use a skimmer and strain the curdles into the strainer lined with cheesecloth (which I'm you have discovered is resting on the bowl)</div>
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Let it strain for about 1 hour. (and then serve/store)</div>
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*Sidenotes: I am constantly running out of cheesecloth, and often don't even use it. It is nice to have especially if you want a drier ricotta because you can squeeze the liquid out of it, but I tend to love a wetter ricotta and so I will just flip it right on to a plate, drizzle it with olive oil and sprinkle it with salt. ALSO the cream isn't an absolute must. It is however what will make your ricotta creamy, but if you only have 1/2c or none at all, that's okay too, just make sure your proportions of milk to lemon juice is 6cups to 3 TB- using too much acid can make the cheese too crumbly, so here, less really is more. Its really that simple.</div>
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<br /></div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0tag:blogger.com,1999:blog-3310868398315843995.post-46872213193082516412011-12-21T14:07:00.000-08:002011-12-22T20:55:06.070-08:00Chicken Liver Mousse with a Riesling Thyme Gelee<div style="text-align: center;">
I must admit that off the bat, this was not my idea. In fact, I am not really a chicken liver fan. I am however, a big believer in using all the parts of an animal if you are going to eat it, or at least try to.<i> </i>Otherwise you are no better than those people who only eat the good chocolates out of a candy box.</div>
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Usually I cook these little gems up and give them to the cats that roam around my house, because they do in deed LOVE them. However, when I received the new Bon Appetit in the mail, this recipe beamed out to me. I HAD to make it. So when mysteriously the issue disappeared from my house (ahem, this to YOU, the person that store that beloved issue of BA), I almost cried, until I realized that is what web pages exist for.</div>
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Fast forward a couple weeks and here I was whipping up what hopefully tastes as good as it looks. I had a couple wide-eyed men gawking at it last night as I spooned it into tiny little jars, that we are using for a Christmas Party we are hosting. Thankfully for those two fellows, I had just enough to make a "sampling" jar of it (because apparently the foie gras they had earlier wasn't enough liver for them this week).</div>
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So as they try it this evening, and while others scrumptiously devour it on Saturday, I would like to raise my glass to Bon Appetit, for making me cook something so <i>offal</i>-ly delicious.</div>
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Chicken Liver Mousse with Riesling-Thyme Gelee</div>
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<i>Courtesy of Bon Appetit</i></div>
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<b>Mousse</b></div>
<div style="text-align: center;">
<b></b>1 LB chicken livers, cleaned</div>
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4 C milk, divided</div>
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2 C unsalted butter, room temperature, divided</div>
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3 TB finely chopped shallots</div>
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3 sprigs thyme</div>
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2 TB Apple Brandy</div>
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2 tsp kosher salt </div>
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1/2 teaspoon freshly ground black pepper</div>
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<b>Gelée</b> </div>
<div style="text-align: center;">
1 tsp unflavored gelatin</div>
<div style="text-align: center;">
2 tsp sugar</div>
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3/4 C sweet Riesling</div>
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Fresh thyme sprigs </div>
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<br /></div>
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<div class="instruction" style="text-align: center;">
<b>For mousse:</b><br />
Mellow the flavor of the chicken
livers by placing them in a glass bowl with
2 cups milk. Cover; chill for 2 hours. Drain;
discard milk. Return livers to same bowl,
add the remaining 2 cups milk, cover, and
chill for 2 more hours. Drain;
discard milk and rinse livers. Pat dry with paper towels.
</div>
<div>
</div>
<div class="instruction" style="text-align: center;">
Set a fine-mesh strainer over a medium
bowl; set aside. Melt 2 tablespoons butter in a large
skillet over medium-low heat. Add shallots
and thyme and cook, stirring occasionally,
until shallots are very soft, about 10 minutes.
Add livers, increase heat to medium, and
cook, turning once, until livers are firm but
still pink inside, about 4 minutes. Remove
pan from heat and stir in Apple Brandy. Return to
heat; cook until Brandy is reduced by half,
about 30 seconds. Discard thyme.
</div>
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</div>
<div class="instruction" style="text-align: center;">
Transfer liver mixture to a food processor;
add 2 teaspoons salt and pepper. Process until
smooth. With processor running, add
remaining butter by tablespoonfuls until all
butter is incorporated. Transfer mousse to
prepared strainer. Using a rubber spatula,
press mousse through strainer. Rinse and
dry strainer, then strain mousse again,
discarding solids in strainer. Divide among
small jars. Chill until firm, 1–2 hours.
</div>
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</div>
<div class="instruction" style="text-align: center;">
</div>
<div class="instruction" style="text-align: center;">
<b>For gelée:</b><br />
Place 1/4 cup water in
a medium microwave-safe bowl. Sprinkle
gelatin over water and let stand until
softened, about 10 minutes. Microwave
gelatin mixture until gelatin dissolves and
mixture becomes clear, about 30 seconds.
Add sugar; stir until dissolved. Stir in wine. </div>
<div class="instruction" style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Spoon gelée over mousse in jars, forming
a 1/4" layer (not all gelée may be used).
Top each jar with thyme sprigs or leaves. Cover with plastic wrap and
refrigerate until gelée is set, about 1 hour.</div>
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<br /></div>
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Serve with bread or crackers and enjoy. </div>
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<br /></div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0tag:blogger.com,1999:blog-3310868398315843995.post-52230566809198904352011-12-03T16:40:00.000-08:002011-12-03T16:40:36.441-08:00Butternut Squash Soup<div style="text-align: center;">
I must admit that <strike>sometimes</strike> I can be a bit of a snob. I can spend countless hours deciding on something because .a. I only every really want to buy something once (which is partially why I am mad that my can opener, which i bought 7 years ago no longer works) .b. I want it to be good quality (which is why I have spent close to 3 months researching which new can opener I should purchase-if you have a recommendation, please tell me!) .c. I want to really want it and actually use it, or else .d. I really don't want it. This extends to clothing, kitchen appliances, gadgets, tools, food, anything really.</div>
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Ry bought a PS3 two years ago. Not that I needed some sort of video-gaming-dvd-hd-streaming thing, but he honestly thought he would utilize it more. Its two years later, and the only thing we have actually accomplished with that technology is streamed Netflix. We even canceled our Netflix movie rental service because we truthfully never used it. So here I am, two years later and all I want to do is get rid of the <strike>dang</strike> thing because we don't use it to its potential. In my mind, why not give it to someone who will and get something that is more practical for us, like... may I dare say it, a streaming box.</div>
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I'm the same in a restaurant. I take forever placing an order. Sometimes, I will review a menu before we go to a restaurant just so I have a head start. The Mr. always gives me a knowing smile when he looks at me in restaurants and I am in pure silence peering at those picture-less words with my ever so expanding nearsighted pupils. Menus that are four pages long and packed with options scare me. I. just. get. so. over. whelmed. I will analyze every ingredient, every possible way I might feel afterward, like, "could I have done that better" and "was that really worth the calories" (yes, I know, shameful). I truthfully always think I am going to order something I will regret later. </div>
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I stood at a ordering window at a local dig the other day, and asked the young flamboyant gentleman behind the counter what their soup of the day was, "Squash Soup, well wait, technically, buttttttternut squash, it's soooo yummy, with a drizzle of delicious oil and homemade croutons". He sounded so convincing. This was something I absolutely had to have, even though he was lacking some simple knowledge in the actual components. I dove in, "I will take one" I said, so sure of my decision. Needless to say, I ate it in my car, while driving back to work (a no-no, I know).... and in the end, it was good, not great. I was happy to have taken the plunge to try this "delicious soup", but I was without a doubt convinced I could do better.</div>
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<div style="text-align: center;">
<b>Butternut Squash Soup</b></div>
<div style="text-align: center;">
4-5 cups Butternut Squash, chopped</div>
<div style="text-align: center;">
5 cloves garlic, roughly chopped</div>
<div style="text-align: center;">
1 large leek, chopped</div>
<div style="text-align: center;">
3 TB olive oil</div>
<div style="text-align: center;">
1/4-1/2 cup heavy cream</div>
<div style="text-align: center;">
water</div>
<div style="text-align: center;">
salt and pepper</div>
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(yes, thats it.)</div>
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<div style="text-align: center;">
Simmer the leeks with the olive oil in a large pot, covered, stirring frequently</div>
<div style="text-align: center;">
After leeks are translucent to golden brownish, add the garlic, and cook for another minute.</div>
<div style="text-align: center;">
Add the butternut squash and enough water to cover it.</div>
<div style="text-align: center;">
Allow to cook until soft, then blend using an immersion blender.</div>
<div style="text-align: center;">
Add cream, salt and pepper to taste.</div>
<div style="text-align: center;">
Enjoy this easy meal.</div>
<div style="text-align: center;">
(preferably with a delicious baguette)</div>
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<br />{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0tag:blogger.com,1999:blog-3310868398315843995.post-21404879374475218852011-11-15T13:35:00.000-08:002011-11-18T09:34:06.768-08:00Pad See Yew<div style="text-align: center;">
I love Thai food. I didn't really realize I loved Thai food, however, until I didn't have it around in Napa. We have it, yes, but I have also had real<strike>ly</strike> amazing Thai food, and there is nothing better. I assumed though that it was something I could get into trying to master. </div>
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<div style="text-align: center;">
My sister Paige, and my man friend Tim, love this dish, as do I, and so as a favor to us, I decided to start here. It is delicious, and easy, and did I say delicious? Make it, try it, you really can't go wrong.</div>
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<div style="text-align: center;">
<b>Pad See Yew</b></div>
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</div>
<div style="text-align: center;">
<br />
1 lb rice noodles<br />
1 lb broccoli, cut into florets<br />
2.5 oz extra firm tofu, cut into cubes<br />
3 eggs, beaten<br />
3TB light soy sauce<br />
3TB dark soy sauce<br />
2 TB agave nectar<br />
3TB oil<br />
6 large cloves garlic, minced<br />
<br />
Soak rice noodles in water for 30-45 min.<br />
<br />
Fry garlic in oil until fragrant, then add the rice noodles, fry for a minute or so, then add soy sauces.<br />
<br />
Add Tofu and Broccoli, and Stir, then add agave nectar, and stir again.<br />
<br />
Create a well in the middle of the noodles, so you can see the bottom of the wok (or pan) add eggs, let them sit for a few moments and allow to cook thoroughly, then scramble and mix in with rest of dish. <br />
<br />
Serve and enjoy. </div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0tag:blogger.com,1999:blog-3310868398315843995.post-1114455379004831252011-11-11T16:23:00.000-08:002011-11-18T09:34:25.488-08:00Kung Pao Chicken<div style="text-align: center;">
<i>I'd first like to preface with an apology, because I recognize that not having pictures is really drilling into your side. I promise, now that I am back to regular schedule I will utilize my camera again soon. But because I told you I would have a recipe again soon, I wanted to keep my word. </i><br />
<br />
I have this bad habit of remaking a recipe over and over again if I like it and its good. Makes sense, right? Not to the Mr. According to him, I have made the same asian style vegetable dish more times in the last two months than he would like to mention, and he suggested I "branch out". He is right I suppose, because when I can memorize a dish with over 18 ingredients and whip it out in no time flat, then I have probably overdone it. </div>
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There is something about garlic, chilis, ginger and soy that makes my mouth water. Yes, I said it. And in fact its watering right now just thinking about those ingredients. </div>
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<div style="text-align: center;">
Keeping his request in mind and wanting to keep inside my asian influenced dish obsession, I decided to take on Kung Pao Chicken. I love it. What I didn't love about the basic dish, is the lack of vegetables, so I took it on as my own and spun some in.</div>
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<div style="text-align: center;">
<b>Kung Pao Chicken </b></div>
<div style="text-align: center;">
<i>adapted from rasamalaysia</i></div>
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<br /></div>
<div style="text-align: center;">
<u>Marinade</u></div>
<div style="text-align: center;">
1 tablespoon corn starch<br />
2 teaspoons soy sauce<br />
1 tablespoon Sherry<br />
1 teaspoon peanut oil</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<u>Sauce</u></div>
<div style="text-align: center;">
3 tablespoon light soy sauce<br />
2 teaspoon dark soy sauce<br />
1 teaspoon sugar<br />
1/2 teaspoon sherry vinegar<br />
4 tablespoons water<br />
2 teaspoon corn starch</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<u>Ingredients</u></div>
<div style="text-align: center;">
2 boneless skinless chicken breasts, cut into pieces</div>
<div style="text-align: center;">
1 small fistful of peanuts</div>
<div style="text-align: center;">
9 dried chilies deseeded</div>
<div style="text-align: center;">
5TB neutral oil such as vegetable</div>
<div style="text-align: center;">
2 cups chopped broccoli</div>
<div style="text-align: center;">
8 large slices of ginger, cut into slivers</div>
<div style="text-align: center;">
4-5 cloves of garlic, minced</div>
<div style="text-align: center;">
5 scallion stalks, chopped</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Marinate the chicken (in the marinade) for 30 minutes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Coat the Wok, or pan with oil and cook the chicken until it is about 80% done,<br />
which should take about 5 minutes.<br />
<br />
Remove chicken from pan and set aside.<br />
<br />
Add chilies and ginger to same pan in remaining oil, and saute until aromatic, then add<br />
the garlic and cook for another minute or so.<br />
<br />
Add the chicken and broccoli, and cook for about 3 minutes.<br />
<br />
Add the peanuts and scallions and sauce, in that order.<br />
<br />
Stir and cook for a few more minutes, then turn off the heat.<br />
<br />
Serve over rice, and enjoy.<br />
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<br /></div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0tag:blogger.com,1999:blog-3310868398315843995.post-65505902541389561032011-11-09T15:27:00.000-08:002011-11-09T15:27:42.032-08:00Food for thought.I have cooked a lot for a few hungry men over the course of this harvest. I did not however take a lot of pictures to document those meals. But they were there and they were delicious. I did also take the time to think about what cooking means to me because really, the things that make up our every day lives are very small pleasures. Its the calm that chopping vegetables brings me, its the smells of spices that re-energizes me, and the pan in the oven that warms my home. Its the appetite for something healthy and delicious that an afternoon run brings me. Its the Mr. taking me into his arms and dancing in the kitchen to no music at all except the bubbling on the stove. At the end of the day, cooking is a sense of peace and creativity that I can't help but desire.<br />
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People try and rush through meals, as if they were a chore, and I am delighted to end the day cooking with fresh vegetables that I know people worked hard to grow. I feel good knowing that what I put in front of my husband, family and friends and what I will someday put in front of my children, nourishes their soul and is healthful and conscious.<br />
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So, for now, I leave you with this and this alone, and tomorrow, maybe I will bring you a recipe.{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0tag:blogger.com,1999:blog-3310868398315843995.post-15648655051095225762011-10-08T14:25:00.000-07:002011-10-08T14:29:49.518-07:00Minestrone Soup<div style="text-align: center;"><br />
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It drizzled this week. It was light, airy and cleansing. During harvest, the first sign of rain turns most people into a commotion. To me, it is a refreshing reminder of the changing of the seasons.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I could not help but think about something warming. Soup. It was the first thing on my mind when I stepped out of the door on that first rainy day. Yesterday, the rain lightened and eventually turned to sunshine, however, the inexplicable desire to warm my belly was unavoidable. Knowing the Mr. was a work till late getting wet and was probably going to come home hungry <strike>and the fact that I needed to ultimately clean out the fridge of elder vegetables</strike> , I made what I felt was the most suiting, Minestrone.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">It was perfectly really, because at the time, I was also trying to juggle making tomato jam from the massive influx of tomatoes onto our table that had occurred the day before the rain came. It allowed me to "chop and chuck" so to speak, and allowed me to let it simmer while I continued with my project. And despite its humble ingredients, it was absolutely delicious.</div><br />
<div style="text-align: center;"><b>Minestrone Soup</b></div><div style="text-align: center;">1 large onion, chopped<br />
1 TB dried oregano<br />
1 TB dried thyme<br />
1 tsp dried tarragon<br />
2 small fennel bulbs, chopped<br />
3 large carrots, chopped<br />
3 celery stalks, chopped<br />
5 cloves garlic, minced<br />
2 slices of bacon, chopped<br />
1 medium zucchini, chopped<br />
3-4 large tomatoes, chopped<br />
3/4-1 bag (16oz) frozen spinach <br />
1 box <a href="http://www.amazon.com/Ancient-Harvest-Quinoa-Shells-8-Ounce/dp/B000LKTBA4/ref=sr_1_6?ie=UTF8&qid=1318108164&sr=8-6">quinoa shells </a><br />
2 quarts of chicken broth <br />
olive oil<br />
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Amazingly, I made this all with one pot. Well I suppose it isn't amazing, but I was short on pots and space, so I was attempting to utilize the kitchen as best as I could, so feel free to do several of these tasks at once if you feel inclined.<br />
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Bring a pot of water to a boil, and then salt the water and add the quinoa shells. Allow to cook al dente, then strain into a colander and set aside.<br />
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I then used the same pot and coated the bottom with olive oil and added the bacon, after about a minute of the bacon simmering alone, add the herbs and onions, and saute for about a few minutes until the onions become translucent, then add the garlic and saute for another minute.<br />
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Add the tomatoes, fennel bulb, carrots & celery and saute for 1-2 more minutes, then add the spinach and chicken broth. Bring this to a hard boil, then turn to medium to allow this to simmer for approximately 30 minutes.<br />
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Add the pasta and zucchini and allow to simmer for another 5 minutes.<br />
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Salt and pepper to taste.<br />
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<i>I would like to apologize that there are no pictures available at this time, but should I so concoct some in the next few days I will post.</i><br />
<b> </b></div>{britt}http://www.blogger.com/profile/00029682832814481346noreply@blogger.com0