tag:blogger.com,1999:blog-40137343643472306912023-11-16T05:30:31.011-08:00Better With Garlic - A Food BlogSharing my love of cooking, baking, and garlic.Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.comBlogger414125tag:blogger.com,1999:blog-4013734364347230691.post-57971155798650508622014-09-10T14:16:00.004-07:002014-09-10T14:16:41.180-07:00Black and Blue Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqiM8hbO5un-lRk2i0r2Mm9l352OlueH6bEiUqmhKySwdBcnqA1c-TeVQQOsektMWbEr5vRtAb1jTqhYHRvRWcEd1VrygsLhiHyLJuZVwiRQV2ahs4XFgIVqy12qm5eARK5-XeuYlCko4/s1600/DSC_0833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqiM8hbO5un-lRk2i0r2Mm9l352OlueH6bEiUqmhKySwdBcnqA1c-TeVQQOsektMWbEr5vRtAb1jTqhYHRvRWcEd1VrygsLhiHyLJuZVwiRQV2ahs4XFgIVqy12qm5eARK5-XeuYlCko4/s1600/DSC_0833.JPG" height="212" width="320" /></a></div>
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This whole post is about
to get super Portland on you. Like <a href="http://www.ifc.com/shows/portlandia">Portlandia</a>-esque Portland. This is
a pie I made for my <a href="http://icontattoostudio.com/betty-marie-2/">tattoo artist</a> as a tip for my last tattoo. I made
it with local berries. And local flour (hey <a href="http://www.bobsredmill.com/">Bob's Red Mill</a>). And
local butter (<a href="http://www.tillamook.com/">Tillamook</a>). Also I'm wearing black and red flannel
right now.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
This pie is also super
good. It looked great the first time, so I made it again. You should
use whatever end of season berries you have and make this. Decorate
it any way you want. Maybe <a href="https://www.youtube.com/watch?v=iHmLljk2t8M">put a bird on it</a>? I dunno.</div>
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<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Black and Blue Pie:</div>
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<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Makes one 9” pie</div>
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<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
½ recipe <a href="http://betterwithgarlic.blogspot.com/2012/08/cherry-pie.html">best pie dough in the universe</a></div>
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</div>
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Filling-</div>
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3 c. blackberries</div>
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3 c. blueberries</div>
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2/3 c. – ¾ c. sugar
(depending on how sweet your berries are)</div>
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1 tsp. lemon zest</div>
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1 tsp. fresh lemon juice</div>
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Dash nutmeg</div>
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Dash cinnamon</div>
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<br />
</div>
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Topping-</div>
<div lang="en-US" style="margin-bottom: 0in;">
2/3 c. all-purpose flour</div>
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3 Tb. brown sugar, packed</div>
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½ tsp. cinnamon</div>
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¼ tsp. salt</div>
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Dash allspice</div>
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Dash nutmeg</div>
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6 Tb. unsalted butter,
melted and cooled slightly</div>
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Make the pie dough! Roll
it out how you do and put it in a 9-inch pie dish. Refrigerate while
prepping everything else. If you have extra dough like I did after
trimming, use a cookie cutter to make fun shapes with the remainder.
Refrigerate alongside pie crust.</div>
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<br />
</div>
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Whisk sugar, lemon zest,
nutmeg, and cinnamon together. Add berries and toss to coat. Add
lemon juice and toss to coat again. Let sit at least 10 minutes.</div>
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<br />
</div>
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While your berries are
sitting, preheat oven to 375 and make the topping. Whisk together all
dry topping ingredients. Add in melted and cooled butter and mix with
fingers until blended evenly.
</div>
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To assemble your pie,
remove formed dough from fridge, scoop in berry mixture, and sprinkle
topping as evenly as possible.</div>
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<br />
</div>
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Bake pie for 1 hour and 15
minutes, until the filling is bubbling and your topping has become
golden. If it is browning too quickly, cover top with foil. Place a
baking sheet on the rack below your pie to catch any bubbly juices.</div>
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<div lang="en-US" style="margin-bottom: 0in;">
Let cool on wire rack
until you can handle it enough to deliver to your tattoo artist. Or
your friends out back. Or your mouth.</div>
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<div lang="en-US" style="margin-bottom: 0in;">
I really enjoyed this pie
– but it was more like a cobbler because as you might see from the
recipe above, I did not add corn starch to the berry mixture. Do
that. Add about 2½ tablespoons corn starch to the berry mixture to
help gel some of those juicy, juicy berries.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Overall, though, this was
a great pie – easy to make, fun to decorate, and a great gift.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
You've got a little summer
left. Give this pie a try.
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<br />
<div lang="en-US" style="margin-bottom: 0in;">
And now I'm done with
summer pie recipes. On to the fall pies! </div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com5tag:blogger.com,1999:blog-4013734364347230691.post-42409258233234044282014-09-09T14:40:00.002-07:002014-09-09T14:40:51.378-07:00Peach Pie<div class="separator" style="clear: both; text-align: center;">
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<br />
Summer isn't quite over yet. Sure, the leaves are falling off of the trees, kids are back in school, and the unofficial end of summer has passed, but it's going to be 90 on Saturday here in Portland, so no, summer isn't over yet.<br />
<br />
And summer means pie. Today and tomorrow will be my last two summer pie recipes. For this summer. Probably.<br />
<br />
Let's start with peach pie. Take my very favorite pie dough recipe, fill it with summer stone fruit (you can count on <a href="http://smittenkitchen.com/blog/2012/07/peach-pie/">Smitten Kitchen for bad ass pie fillings</a>. And pies, if you want to just do everything Deb did), and bake. Plus I made a lattice top for the first time ever.<br />
<br />
Peach Pie modified from <i>Smitten Kitchen</i>:<br />
<br />
Makes 1 9” pie<br />
<br />
1 <a href="http://betterwithgarlic.blogspot.com/2012/08/cherry-pie.html">full recipe best pie dough ever (no arguments) </a><br />
<br />
Filling-<br />
About 3½ lb. peaches (approximately 6 large, 7 medium or 8 small)<br />
1 Tb. fresh lemon juice, from about half a regular lemon<br />
¼ c. granulated sugar (use 1/3 c. for a sweeter pie)<br />
¼ c. light brown sugar (ditto)<br />
1/8 tsp. ground cinnamon<br />
Few gratings of fresh nutmeg<br />
1/8 teaspoon table salt<br />
2 Tb. minute tapioca, ground to a powder, or 3 tablespoons cornstarch or potato starch<br />
<br />
Finish-<br />
1 Tb. milk, cream, or water<br />
1 Tb. coarse or granulated sugar<br />
<br />
Make the pie dough. Then prep filling. Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes. Using a slotted spoon, transfer to ice bath for one minute to cool. Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a paring knife or vegetable peeler and curse the person who made you waste your time with poaching fruit. These were my favorite recipe directions ever.<br />
<br />
Halve and pit the peaches, then cut into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, nutmeg, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat.<br />
<br />
Preheat oven to 425 degrees.<br />
<br />
Yell peach pie assemble! Then put it together yourself because this is a pie, not a giant cartoon robot fighting force. Flour counter, unwrap your first dough (if the two pieces look uneven, go for the smaller one) and put it in the middle and flour that too. Be generous. Start rolling your dough by pressing down lightly with the pin and moving it from the center out. You’re not going to get it all flat in one roll or even twenty; be patient and it will crack less. Roll it a few times in one direction, lift it up and rotate it a quarter-turn. And that’s what you’re going to continue to do, roll a couple times, lift the dough and rotate it. Re-flour the counter and the top of the dough as needed–don’t skimp! You should be leaving no bits of dough on the counter and none should be stuck to your pin. If at any point, the dough starts to get sticky or soft, it’s warming up and will only become more difficult to work with. Transfer it back to the fridge for a few minutes (or even the freezer, but for just a minute) to let it cool, then resume your rolling process. I have an amazing marble slab that I got for my birthday. If you do also, put this in the fridge while before working on your pie dough – it's amazing.<br />
<br />
Once your dough is a 12- to 13-inch circle, transfer pie dough to a standard pie dish by folding it gently into quarters (making no creases), arranging the folded corner into one quadrant of the bottom of your tin and gently unfolding it to fit over the base. Trim the overhang to one inch.<br />
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<br />
Scoop filling into bottom pie dough, including any accumulated juices (they contain the thickener too, also: tastiness). Roll out your top pie dough using the same procedure, until it is 12 to 13 inches in diameter. If you’d like to make a regular lidded pie, use it as is, cutting some decorative vents in the pie lid before baking. To make a lattice-top pie, cut the pie dough into strips anywhere from 1/2 to 1-inch wide with a pastry wheel, pizza wheel or knife. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Fold back every other strip gently on itself and add the longest remaining strip in the other direction. Fold the strips back down, repeat with the other strips until a full lattice-top is formed. Trim the lattice’s overhang to the diameter of the pie dish’s rim (i.e. no overhang; only the bottom crust will have that and this is a case of do as I say, not as I do, because I totally forgot this detail when I was making the above pie). Gently fold the rim of the bottom crust over the lattice strips and crimp decoratively. Follow these directions carefully – I managed to make a pretty lattice top pie on my first go, so these have to be good directions.<br />
<br />
Finish pie by brushing with milk, cream, or water and sprinkle with sugar.<br />
<br />
Bake pie for about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.<br />
<br />
Cool pie for three hours at room temperature before serving. I know you won’t listen to Deb — there’s hot delicious pie to be eaten, after all — but if you’re concerned about the runniness of the pie filling, keep in mind that the pie filling does not fully thicken until it is fully cool. Deb is right. You should wait. Pie can be stored at room temperature or in the fridge; from the fridge, it will be even thicker.<br />
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From the fridge, you might find yourself standing in front of it, door open, eating pie directly from the pie plate. Maybe. I'm not saying that's what happened over here. Don't worry about it. Do worry that you're not eating this yet. Go finish off the season with this pie.<br />
<br />
Or the one I post tomorrow. Or both. Up to you. Pie is great, so I won't judge.
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-66101071583834389942014-08-26T20:49:00.002-07:002014-08-26T20:49:37.152-07:00Raspberry-Lemon Shrub<div class="separator" style="clear: both; text-align: center;">
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<div lang="en-US" style="margin-bottom: 0in;">
Summer is coming to an
end. Well, supposedly. It was over 90 degrees today, so it doesn't
really feel like it. Soon enough, though, all those tasty fruits of
summer will be less abundant. Let's get at them while they're still
everywhere and so so good.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<a href="http://www.reclaimingprovincial.com/2012/10/24/three-delicious-shrubs/">Shrubs are awesome</a>.
They're fermented fruit, vinegar, and sugar. So easy to make and
great with sparkling water – or in cocktails, if you're in the
mood.</div>
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<div lang="en-US" style="margin-bottom: 0in;">
Go enjoy the last bits of
summer! Sit on a porch and sip this.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Raspberry-Lemon Shrub via
<i>Reclaiming Provinical</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Yield:
approx. 2 cups syrup</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
2
c. raspberries</div>
<div lang="en-US" style="margin-bottom: 0in;">
Zest
of 1 lemon</div>
<div lang="en-US" style="margin-bottom: 0in;">
10
black peppercorns, slightly crushed</div>
<div lang="en-US" style="margin-bottom: 0in;">
1½
c. sugar</div>
<div lang="en-US" style="margin-bottom: 0in;">
1
c. white wine vinegar</div>
<div lang="en-US" style="margin-bottom: 0in;">
1
c. apple cider vinegar</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US">
Combine raspberries, lemon zest, peppercorns, and
sugar in a bowl or jar, stirring to evenly coat the fruit. Allow
mixture to sit for around 1 hour, then crush until everything is nice
and broken up. I used a potato masher. Cover and let sit for 24
hours. At room temperature is fine, but feel free to stick it in the
fridge too.</div>
<div lang="en-US">
<br /></div>
After 24 hours, mash the mixture again, trying to crush the fruit
as much as possible. Let it sit for another 24 hours.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-N921feLw-OV0HgLbxfMZ7eSwXQs5l8UGwIFj1xdq-pMMQpz40udmRWnlGA114WkpHS0Dpxv-nWSE40Oma-e3hSffLdGO4lZKFcgpZkBB1SsuKnoh89TtHLO4W6jGNdVAEJKda0fV7wZ/s1600/DSC_0831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-N921feLw-OV0HgLbxfMZ7eSwXQs5l8UGwIFj1xdq-pMMQpz40udmRWnlGA114WkpHS0Dpxv-nWSE40Oma-e3hSffLdGO4lZKFcgpZkBB1SsuKnoh89TtHLO4W6jGNdVAEJKda0fV7wZ/s1600/DSC_0831.JPG" height="212" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_Ejk2o8JjvJ5WmQN8_gHmO86aJziQqAaRPswcMfVNboLpozSZJiQD4in6R3WNGbTt9ujSVgENU2ffkycu1DoRLImukMFEjAerl5J9zF9hfCd_1eulwNdpWP_x2NV8B-8Gk63eNpjy2m3/s1600/DSC_0834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_Ejk2o8JjvJ5WmQN8_gHmO86aJziQqAaRPswcMfVNboLpozSZJiQD4in6R3WNGbTt9ujSVgENU2ffkycu1DoRLImukMFEjAerl5J9zF9hfCd_1eulwNdpWP_x2NV8B-8Gk63eNpjy2m3/s1600/DSC_0834.JPG" height="320" width="212" /></a></div>
Add the vinegars and stir well. Store at room temperature for 7–9
days, giving it a good stir each day. When finished, pour the mixture
through a cheesecloth-lined sieve, then transfer to a clean jar or
container. Store syrup in the fridge.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BiEy3jAzSiXN3bmZb-9WYTHOLGihjGd_u1k8DBjcO6em34W-JWFVvsEc_Pqoy2espefCsat0VHXy3WNB3V5u9qj8VYISsCq-6Rm-I_E5rCtNaPUHO7V575K_0LExOPJ1-Rnd6GNdpjl6/s1600/DSC_0900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BiEy3jAzSiXN3bmZb-9WYTHOLGihjGd_u1k8DBjcO6em34W-JWFVvsEc_Pqoy2espefCsat0VHXy3WNB3V5u9qj8VYISsCq-6Rm-I_E5rCtNaPUHO7V575K_0LExOPJ1-Rnd6GNdpjl6/s1600/DSC_0900.JPG" height="212" width="320" /></a></div>
<span style="line-height: 0.25in;">For drinks, add 1 part syrup to 2.5–3 parts sparkling water or mix
it in with your favorite cocktail. I think this would make for a
killer Moscow mule.</span><br />
<div align="JUSTIFY" style="border: none; line-height: 0.25in; margin-bottom: 0in; padding: 0in;">
<br />
</div>
<br />
<div lang="en-US" style="margin-bottom: 0in;">
</div>
<br />
<div align="JUSTIFY" style="border: none; line-height: 0.25in; margin-bottom: 0in; padding: 0in;">
<br />
</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-79229482997484517982014-08-10T15:41:00.000-07:002014-08-10T15:41:26.646-07:00Tomato Scallion Shortcakes with Whipped Goat Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgEjSNzZwWbuEtDZQqZBtA1LHRUgOZcia_PKaCHyqWMn5gWo2W39WnyxZQNTuXfRdrysqi5m61F84-zVHkyeZdzdVaCElBbs3G1AO9T534Heury5emqOYZmRY3TquwxzETngie8SFTKOS/s1600/DSC_0799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgEjSNzZwWbuEtDZQqZBtA1LHRUgOZcia_PKaCHyqWMn5gWo2W39WnyxZQNTuXfRdrysqi5m61F84-zVHkyeZdzdVaCElBbs3G1AO9T534Heury5emqOYZmRY3TquwxzETngie8SFTKOS/s1600/DSC_0799.JPG" height="212" width="320" /></a></div>
<br />
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
I don't really need to get
into how many times I've referenced <a href="http://smittenkitchen.com/">Smitten Kitchen</a> on this blog (I'm
too lazy to link them all. That's why.). It's a lot. This is the
perfect summer recipe because a) your oven isn't on for very long and
b) it involves summer's best fruit masquerading as a vegetable –
the perfect summer tomato.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Just go make these.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Tomato Scallion Shortcakes
with Whipped Goat Cheese from <i>The Smitten Kitchen Cookbook</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Makes
6-8 short</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
For the scallion biscuits
-</div>
<div style="margin-bottom: 0in;">
2 c. plus 2 Tb. all-purpose flour</div>
<div style="margin-bottom: 0in;">
2 Tb. baking powder</div>
<div style="margin-bottom: 0in;">
¾ tsp. salt</div>
<div style="margin-bottom: 0in;">
5 Tb. unsalted butter, chilled and cut
into cubes</div>
<div style="margin-bottom: 0in;">
1 scallion, thinly sliced</div>
<div style="margin-bottom: 0in;">
1 c. buttermilk</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
For the tomato salad -</div>
<div style="margin-bottom: 0in;">
1 tablespoon olive oil</div>
<div style="margin-bottom: 0in;">
1½ Tb. red wine vinegar</div>
<div style="margin-bottom: 0in;">
⅛ tsp. salt</div>
<div style="margin-bottom: 0in;">
Pinch of sugar</div>
<div style="margin-bottom: 0in;">
Freshly ground black pepper</div>
<div style="margin-bottom: 0in;">
½ lb. (approximately 1⅓ c.) cherry
or grape tomatoes</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
For the topping -</div>
<div style="margin-bottom: 0in;">
3 Tb. heavy or whipping cream</div>
<div style="margin-bottom: 0in;">
4 oz. goat cheese, softened</div>
<div style="margin-bottom: 0in;">
2 scallions, thinly sliced</div>
<br />To make the biscuits, preheat oven to
425 degrees. Line a baking sheet with parchment paper; set aside. In
a large bowl, whisk the flour, baking powder, and salt together. Use
a pastry blender to cut in the butter until the mixture resembles
coarse meal. Stir in the scallion, then add the buttermilk and stir
until the dough just comes together.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWy2zsUOEBzx3tvyiOjJaywqDO2Ne9R54xeZsyo88Yh7lsBshLM_CEuYQFxew4q_c7fqXE11Ua5SX6swT6WeL1fgxwF-BMxxNfGOA3xDfTV_7ImB8TiovS-ZmEOYSrfBioBb5LpxBrsVA/s1600/DSC_0800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWy2zsUOEBzx3tvyiOjJaywqDO2Ne9R54xeZsyo88Yh7lsBshLM_CEuYQFxew4q_c7fqXE11Ua5SX6swT6WeL1fgxwF-BMxxNfGOA3xDfTV_7ImB8TiovS-ZmEOYSrfBioBb5LpxBrsVA/s1600/DSC_0800.JPG" height="212" width="320" /></a></div>
On a floured surface, pat or roll dough to ¾-to-1-inch thickness
and cut into 3-inch rounds, reforming scraps as needed. You will get
about six to eight biscuits. Arrange 2 inches apart on the prepared
sheet. Bake about 15 minutes, until golden brown.<br />
<br />
Meanwhile, make the tomato salad. In a bowl, whisk together
everything except the tomatoes. Halve or quarter the tomatoes, then
add them to the bowl with the dressing and toss to combine.<br />
<br />
And now the best part – making the whipped goat cheese.<br />
<br />
In a separate bowl, use an electric mixer to whip the cream until
peaks form. Add the goat cheese and beat until the mixture is light
and fluffy.<br />
<br />
Split each warm biscuit in half. Generously spoon each half with
the tomato salad and dressing. Dollop with whipped goat cheese and
sprinkle with scallions. Serve immediately. Or keep them
disassembled, transport them to a big mom and baby picnic, and then
assemble them and eat far too many. But hey, it's summer and tomatoes
will only be this delicious for a short while.<br />
<br />
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-17303460050213976622014-07-29T15:56:00.000-07:002014-08-10T15:41:40.099-07:00Peach Pie Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkBxvsBf7Jha35jFH33gFr1uLmm2fymJ6UexROQ6Ozn4Q2kwN78RpstdOZKS0VGha8Z-BJjZLaNK2zqc567eqVTcLKVLgOVKHXhRgSbnC7QBEWABGLXOFxtygaydbY5cLgIiE4wWsdtv_/s1600/DSC_0824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkBxvsBf7Jha35jFH33gFr1uLmm2fymJ6UexROQ6Ozn4Q2kwN78RpstdOZKS0VGha8Z-BJjZLaNK2zqc567eqVTcLKVLgOVKHXhRgSbnC7QBEWABGLXOFxtygaydbY5cLgIiE4wWsdtv_/s1600/DSC_0824.JPG" height="212" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
You know what to do when
life gives you lemons. Lots of things, obviously. Lemons are a very
versatile and necessary piece of produce. To modify that common
phrase, you take something not so great (still don't get it because
lemons are awesome) and make it great. Well, what do you with pie
dough that has failed?</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
I know I've said, out loud
and online, that Thomas Keller's pie dough never fails. I still stand
by that . This was user error. It came together beautiful. I just
rolled it out too thin and when blind baking it, it slumped and
started to crack on the bottom. Tragedy! Or vehicle for a great
summer recipe.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
I love Saveur (thanks
Mom!) and with my fail crust and <a href="http://www.saveur.com/article/Recipes/Peach-Ice-Cream">this recipe</a> in mind, a lovely
dessert was made. Plus it has lemon. Plus you don't have to peel
anything. Plus...just go make it!</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Peach Pie Ice Cream
modified from Peach Ice Cream via <i>Saveur</i></div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Makes
1 quart</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
½
<a href="http://betterwithgarlic.blogspot.com/2012/08/cherry-pie.html">(still) best pie dough recipe ever</a>, fully baked</div>
<div lang="en-US" style="margin-bottom: 0in;">
1½ c.
whole milk</div>
<div lang="en-US" style="margin-bottom: 0in;">
2 eggs</div>
<div lang="en-US" style="margin-bottom: 0in;">
2 egg
yolks</div>
<div lang="en-US" style="margin-bottom: 0in;">
1¼ c.
sugar</div>
<div lang="en-US" style="margin-bottom: 0in;">
1¼ c.
heavy cream</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 pint
ripe peaches, chopped, with peel on</div>
<div lang="en-US" style="margin-bottom: 0in;">
Juice
of ½ lemon
<br />
<div lang="en-US" style="margin-bottom: 0in;">
Dash
each of ginger, cinnamon, nutmeg, and allspice.</div>
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Fully
bake pie dough. You don't need to get it set in a pie pan – roll it
out and bake it on a cookie sheet. Set aside and allow to cool fully.
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Place
milk in the top of a double boiler and bring just to a simmer over
gently boiling water over medium heat.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Meanwhile,
whisk together eggs, egg yolks, and ¾ cup of the sugar in a mixing
bowl. Lightly whisk in ¼ cup of the hot milk into the egg mixture,
then whisk egg mixture into remaining milk in top of double boiler.
Cook, stirring constantly with a wooden spoon, until mixture is thick
enough to coat back of a spoon, about 15 minutes.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Transfer
mixture to a mixing bowl; stir in 1 ¼ cups heavy cream and spices; refrigerate
until cold.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Combine
peach, remaining sugar, and lemon juice in a mixing bowl; the peel
will add a rosy color. Cover and refrigerate for 2 hours. Don't worry
if it doesn't get all that rosy. Mine didn't.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Break
up pie crust into small pieces. They don't have to be even.
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Drain
juice (return peaches to refrigerator) and stir into cream base. Pour
into an ice cream maker and process according to manufacturer's
directions. Just before mixture is set, add peaches. Turn off machine
and mix in pie crust pieces with a wooden spoon.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Freeze
for at least 2 hours for hard pack ice cream.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsNYv2Lqi4_DRN0qhTCRp8M5vnothLo9Oik8a2Krpak0I1fnJdNPBRJErh0z2zc7Z5J0S7qrDoyvNpPk9gjnb-i5L5DS2q58TA7Q3ndNWEJBdzo78_yKbT-ws1r79S3StgnipgL5sitvq/s1600/DSC_0822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsNYv2Lqi4_DRN0qhTCRp8M5vnothLo9Oik8a2Krpak0I1fnJdNPBRJErh0z2zc7Z5J0S7qrDoyvNpPk9gjnb-i5L5DS2q58TA7Q3ndNWEJBdzo78_yKbT-ws1r79S3StgnipgL5sitvq/s1600/DSC_0822.JPG" height="212" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Have a
barbecue. Eat a lot of ice cream – or as one taster called it
“piescream”. It's good. Make it and share. </div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-18335475891547184302014-07-26T08:40:00.000-07:002014-08-10T15:41:40.104-07:00Red Raspberry Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgxfMIZN_ruviOHVMyKzFTTk8M8L2RyD0-PPEwe6fibb70LLLSmgsSWwH0-0ULcggNaYn1HMBKjesYGJVY9Ew3aXqLdQQj-OOK11yhBNd3bm4Rj6nOUjHrcfwdP7P35Y4Mcd8bypNyD4h/s1600/DSC_0805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgxfMIZN_ruviOHVMyKzFTTk8M8L2RyD0-PPEwe6fibb70LLLSmgsSWwH0-0ULcggNaYn1HMBKjesYGJVY9Ew3aXqLdQQj-OOK11yhBNd3bm4Rj6nOUjHrcfwdP7P35Y4Mcd8bypNyD4h/s1600/DSC_0805.JPG" height="212" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
There are so many
wonderful things to do with raspberries (<a href="http://betterwithgarlic.blogspot.com/2010/07/raspberry-buttermilk-cake.html">cake</a>. <a href="http://betterwithgarlic.blogspot.com/2010/08/vegan-raspberry-ice-cream.html">ice cream</a>. <a href="http://betterwithgarlic.blogspot.com/2010/07/raspberry-chipotle-sauce.html">sauce</a>.),
but summer really is about pies. My mom group had a French picnic for
Bastille Day and that meant lots of food. We could have said “let
them eat cake” (historically inaccurate, BTW), but instead I said
“let's eat pie.”</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Red Raspberry Pie via
<i>Alice Bay Cookbook</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Makes
1 9” pie</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 9”
baked pie shell (use one half of the <a href="http://betterwithgarlic.blogspot.com/2012/08/cherry-pie.html">best pie dough recipe ever</a> and
fully blind bake it.)</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
1
quart fresh raspberries</div>
<div lang="en-US" style="margin-bottom: 0in;">
¾ c.
sugar</div>
<div lang="en-US" style="margin-bottom: 0in;">
2½
Tb. corn starch</div>
<div lang="en-US" style="margin-bottom: 0in;">
¼
tsp. salt</div>
<div lang="en-US" style="margin-bottom: 0in;">
½ c.
water</div>
<div lang="en-US" style="margin-bottom: 0in;">
½ c.
fresh orange juice</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6Md-A-rLVwCGA7a8QOw3b5t9VJsilecinc8unKzCxkn0TvBLatI30ggygjDZgZOCU1rrrXi3VgRvMYM9ARliIHQZADZAjnvkahuLyndV8eBvhoRbyTYLm1n8LJjXHB5qlDJqdKmyuapQ/s1600/DSC_0795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6Md-A-rLVwCGA7a8QOw3b5t9VJsilecinc8unKzCxkn0TvBLatI30ggygjDZgZOCU1rrrXi3VgRvMYM9ARliIHQZADZAjnvkahuLyndV8eBvhoRbyTYLm1n8LJjXHB5qlDJqdKmyuapQ/s1600/DSC_0795.JPG" height="212" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Remove
1 cup of raspberries and puree in blender or press through sieve. (Or
use a food processor). Set aside.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
In a
medium saucepan, combine sugar, cornstarch, salt, water, and orange
juice. Cook over low heat, stirring constantly, until thickened,
about 10 to 15 minutes. Add pureed raspberries.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pXiLtYVXmtWMYoIryPKPy1mVKYsloohjNVNVKeG5DA1X9tNC1nYfX2RZ0dpopzILqi2M3q9HyUN-Y6fcANkQ8Q2DsuuJMOUzEgTdMSh9MjKyDdTbT5Y1klx9to-RpIXGJ2eoVe2-22FL/s1600/DSC_0796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pXiLtYVXmtWMYoIryPKPy1mVKYsloohjNVNVKeG5DA1X9tNC1nYfX2RZ0dpopzILqi2M3q9HyUN-Y6fcANkQ8Q2DsuuJMOUzEgTdMSh9MjKyDdTbT5Y1klx9to-RpIXGJ2eoVe2-22FL/s1600/DSC_0796.JPG" height="212" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Place
whole raspberries in pie shell. Pour syrup over the berries. Chill in
refrigerator for at least 4 hours.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<br />
<div lang="en-US" style="margin-bottom: 0in;">
Super
easy. Super summery. This one you should do before summer is over.</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-3526074889694062912014-07-22T14:58:00.001-07:002014-08-10T15:41:40.108-07:00Peach and Sour Cream Buckle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0k4ifstjoHdQanT6U74upKNkKRKcSunLQQt0I9IEcVRgomRZ_hiB8lp8s-vNz5ATscR4LzqgpyYMTHU5SB1tljaz-wBbkE3QDTgBY7WD1eU2Kk7__dK-Khzwde3Ev4Hle1f8WakdiY8JI/s1600/DSC_0817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0k4ifstjoHdQanT6U74upKNkKRKcSunLQQt0I9IEcVRgomRZ_hiB8lp8s-vNz5ATscR4LzqgpyYMTHU5SB1tljaz-wBbkE3QDTgBY7WD1eU2Kk7__dK-Khzwde3Ev4Hle1f8WakdiY8JI/s1600/DSC_0817.JPG" height="212" width="320" /></a></div>
I'm a sucker for fruit desserts and I'm a sucker for desserts with silly names. Fool? Slump? Grunt? Buckle? Yeah, I'm all about that. Put it together and I'll make it. Tell me there's a Cascadia party and you should bring a local goodie? I guess <a href="http://herbivoracious.com/2011/08/peach-sour-cream-buckle-recipe.html">this buckle</a> will have to do.<br />
<br />
It involves peaches I picked at <a href="http://www.sauvieislandfarms.com/">Sauvie Island Farms</a>. Raspberry picking was the primary goal (and I got a LOT of raspberries. Three different recipes worth plus all of the berries that ended up in my and my baby's belly), but peaches could not be ignored. What says summer like a peach? Plus I'd never picked a peach before. Other local things were the flour (<a href="http://www.bobsredmill.com/">Bob's Red Mill</a> - Milwaukie, Oregon), the dairy (<a href="http://www.tillamook.com/">Tillamook</a> - Tillamook, Oregon and <a href="http://www.sunshinedairyfoods.com/">Sunshine Dairy</a> - Portland), and the eggs (<a href="http://www.newseasonsmarket.com/">New Seasons</a> PacNW eggs). Oh, and it's delicious. And so so easy.<br />
<br />
I followed the recommendation of using half regular granulated sugar and half brown sugar. I recommend you do too.<br />
<br />
Peach and Sour Cream Buckle via <i>Herbivoracious</i><br />
<i><br /></i>
Yield: 16 squares<br />
<br />
<div lang="en-US">
<span style="font-family: Times New Roman, serif;">For
the streusel-</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif;"><span style="color: black;">½
c. sugar</span><br /><span style="color: black;">6
Tb. all-purpose flour</span><br />¼ <span style="color: black;">tsp. cinnamon</span><br />½ <span style="color: black;">tsp.
kosher salt or sea salt</span><br /><span style="color: black;">4
Tb. (½ stick) cold butter, cut into small pieces</span><br /><br /><span style="color: black;">For
the cake -</span><br /><span style="color: black;">1
¾ c. whole wheat pastry flour (regular whole wheat worked for me)</span><br /><span style="color: black;">2
tsp. baking powder</span><br /><span style="color: black;">1
tsp. kosher salt</span><br /><span style="color: black;">4
Tb. soft unsalted butter</span><br /><span style="color: black;">½
c. granulated sugar </span></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif;"><span style="color: black;">½
c. brown sugar</span><br /><span style="color: black;">1
large egg</span><br /><span style="color: black;">1
tsp. vanilla</span><br />½ <span style="color: black;">c.
sour cream</span><br />¼ <span style="color: black;">c.
whole milk</span><br />3
c. peeled and sliced peaches (about 12 slices per peach)</span></div>
<br />
<span style="font-family: 'Times New Roman', serif;">For
the streusel, mix all ingredients except the butter in a small bowl.
Add the butter and work it into the flour mixture with your
fingertips until it looks like coarse cornmeal, just like when making
a pie crust. It is fine if there are a few larger bits of butter.
Refrigerate until ready to use.</span><br />
<span style="font-family: Times New Roman, serif;"><br />Preheat
oven to 350. Butter a 9×9 baking pan.</span><br />
<span style="font-family: 'Times New Roman', serif;">Whisk
together the flour, baking powder and salt.</span><br />
<span style="font-family: 'Times New Roman', serif;"><br /></span>
<span style="font-family: 'Times New Roman', serif;">In a mixer, beat the butter, sugar, egg and vanilla until fluffy. Beat in the sour cream and milk. Gradually add the flour mixture and combine gently until just mixed, like you would for pancake batter.</span><br />
<span style="font-family: 'Times New Roman', serif;">Gently fold in the peaches. Your hands are probably the best tool for this. It will seem like way too many peaches. Pour the batter in the pan, and sprinkle on the streusel top evenly. Bake until browned and a toothpick comes out clean, about 40 minutes.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcz_580zh_BKcNF81eAsD_usfLaiLywsXSkaKKT52mwQy3xck82qiuhvFq3VPvtQKjyEjAO3WhzjEER_dOOFtq7VNQTt-2UQ4dpqIA8eaogOXA_CktqPT8T6qUMW331jT8TsVRkpzZaW1/s1600/DSC_0815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcz_580zh_BKcNF81eAsD_usfLaiLywsXSkaKKT52mwQy3xck82qiuhvFq3VPvtQKjyEjAO3WhzjEER_dOOFtq7VNQTt-2UQ4dpqIA8eaogOXA_CktqPT8T6qUMW331jT8TsVRkpzZaW1/s1600/DSC_0815.JPG" height="212" width="320" /></a></div>
<span style="font-family: 'Times New Roman', serif;">Let
cool for 20 minutes. Serve to fanfare and eat plenty.</span>Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com1tag:blogger.com,1999:blog-4013734364347230691.post-40566121231745718732014-07-22T14:38:00.002-07:002014-07-22T14:38:20.427-07:00Where I've BeenI've been here! Well, here is relative. We moved a couple months ago to a new place in Portland, went to Alaska, and in the middle of all that we've been going to the mountains, the beach, a park, another park, another another park, BBQs, and many meet ups filled with moms, babies, and food.<div>
<br /></div>
<div>
I've been cooking and baking. Taking pictures of it too. </div>
<div>
<br /></div>
<div>
So why are is it the end of July and there have only been 2 posts this year?</div>
<div>
<br /></div>
<div>
A toddler and a serious case of wanting to do anything but blog when he's asleep. Like binge watching TV shows (hi Netflix!). Playing board games. Playing dumb free games on my phone. Sleeping. Going to the gym.</div>
<div>
<br /></div>
<div>
Lazy!</div>
<div>
<br /></div>
<div>
I have 13 posts worth of pictures I just pulled off of the camera and I have two things in my kitchen right now that need photos. See, need. I love this little neglected blog. I love sharing food joys and sorrows.</div>
<div>
<br /></div>
<div>
So I'm back at it.</div>
<div>
<br /></div>
<div>
One thing I used to pride myself on was posting seasonal things within the season. As such, I'll be posting new things first instead of working my backlog in the order I made them. It's summer and it's time to read about fruit pies and ice cream (yup and yup), tomatoes (yup), peaches (you betcha!). I'll get to older things like soups, winter fruits, my birthday cake (April birthday - whoops!).</div>
<div>
<br /></div>
<div>
And I will get to them.</div>
<div>
<br /></div>
<div>
I'm back at it.</div>
<div>
<br /></div>
<div>
Promise.</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-60817373870840037302014-03-26T15:31:00.002-07:002014-03-26T15:31:17.947-07:00Sweet Potato Blintzes with Farmer's Cheese<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7c6EvEk4m8R555jSXsiD3UYW398QO8QgYoglCsJNP5DiZBYAmS-XuBD3wqSxWv6l60cTUdWVDo3cvrrQNWHkmk7ux8dlX7WW52uCKCitzz7Htl0BTfkqMnMnDZhJv3aX-6AZXpXyHIT3T/s1600/DSC_0430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7c6EvEk4m8R555jSXsiD3UYW398QO8QgYoglCsJNP5DiZBYAmS-XuBD3wqSxWv6l60cTUdWVDo3cvrrQNWHkmk7ux8dlX7WW52uCKCitzz7Htl0BTfkqMnMnDZhJv3aX-6AZXpXyHIT3T/s1600/DSC_0430.JPG" height="212" width="320" /></a></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">My son is officially in toddlerdom, especially when it comes to meal time. Things that were once beloved now are given to the dog or belong to the floor (which then goes to the dog). Sometimes within one meal a food goes from being bad to good to bad again (mac and cheese is not a floor food!). It’s hard, especially when you worked hard on something, but it’s all worth the effort in turning my child into a foodie. </span></div>
<b id="docs-internal-guid-a1e6e5ad-0082-0688-17a8-7bde024de31e" style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">These were a hit on dinner 1 and breakfast 1 and less so for dinner 2. The sauce, which is I changed to blueberry because it is a food he still very much enjoys, was always popular. So despite the potential of the dog getting a fabulous meal, I’d say these are worth the time and, as a bonus, freeze really nicely. Adults can have some too and they taste extra great when you save them from the floor.</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I’m including the original cranberry syrup recipe as I made it for the first set and it really is quite good. If you decide to go the blueberry route, cut the sugar in half.</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sweet Potato Blintzes with Farmer’s Cheese via </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The Smitten Kitchen Cookbook</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">:</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Yield 16 blintzes</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Wrappers-</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1½ c. milk (whole is great, other fat levels are also fine)</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6 large eggs</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1½ c. all-purpose flour</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ tsp. table salt</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tb. melted butter or neutral oil, for brushing the pan, plus additional for cooking blintzes </span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Filling-</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">About 4 medium sweet potatoes</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 c. farmer’s cheese</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 large egg yolks</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ c. sugar</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ tsp. ground cinnamon</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Few fresh gratings of nutmeg</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pinch of salt</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cranberry syrup-</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 c. fresh or frozen cranberries</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ c. orange juice</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ c. sugar</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Make the wrapper batter by combining all wrapper ingredients except for butter or oil in a blender. Pour the batter into a bowl, cover with plastic wrap, and refrigerate for an hour or up to 2 days.</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat your oven to 400 degrees. Bake the sweet potatoes on a tray for about 40 minutes, until soft. Let them cool in their skins. Once they’re cool, peel the sweet potatoes and mash them or run them through a potato ricer.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SI9K82T9pZs7fA5rt4kYSVCaw4IC7Cl5TkjVK_YVy96ihTrN_BVlaVtA7ecbE1ofIlAKE-XHyw5SsSrEGCM0R1yfsLR2YDNXAx6AGxZPbtAnOQgkaTlDhhCOsKEJdaMZ4RcEy9ex4QnM/s1600/DSC_0424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SI9K82T9pZs7fA5rt4kYSVCaw4IC7Cl5TkjVK_YVy96ihTrN_BVlaVtA7ecbE1ofIlAKE-XHyw5SsSrEGCM0R1yfsLR2YDNXAx6AGxZPbtAnOQgkaTlDhhCOsKEJdaMZ4RcEy9ex4QnM/s1600/DSC_0424.JPG" height="212" width="320" /></a></div>
<span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Preheat a medium skillet or crepe pan over medium-high heat. I don’t have a crepe pan. You probably don’t either. Don’t sweat it, your skillet is fine. Once it’s heated, brush the pan lightly with melted butter or oil. Pour ¼ cup batter into the skillet, swirling it until it evenly coats the bottom, and cook, undisturbed, until the bottom is golden and the top is set, about 2 minutes. No need to flip them. The key here is even heat and just a little bit of grease in your pan. Sounds complicated and come out perfect. Transfer the wrapper to a paper-towel-covered plate, cooked side down. Continue with the remaining batter.</span><br />
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Once the sweet potato puree is cool, stir in the farmer’s cheese, egg yolks, sugar, cinnamon, nutmeg and salt.</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If you plan to freeze these, do so before the browning step. They’ll taste great if you wait.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMmdWrjgYhTSradoaTsmo7YY1-gc7O6BH7uCZfqHZuqjxWx1GqLkZuIjJIcauKtxzzandnguOZ1Gb8_fhe7S6SX3b7L5CXi_fsz2oHRD4SFDlzwisfNrO-fgtx64ozY0baNFWs76exn1P/s1600/DSC_0425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMmdWrjgYhTSradoaTsmo7YY1-gc7O6BH7uCZfqHZuqjxWx1GqLkZuIjJIcauKtxzzandnguOZ1Gb8_fhe7S6SX3b7L5CXi_fsz2oHRD4SFDlzwisfNrO-fgtx64ozY0baNFWs76exn1P/s1600/DSC_0425.JPG" height="212" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFl4inNtovlsKfFOS1MFmd5ryiFu4cV0xwePHLqpI3DnXdy0x6ee_oIaz_P3dzuyRxcC-Kgp-MjyyrVFnvrYU62oLba4zbHs8NduRBNP2YsQBV5OW0Q0hixqNaaJv6_D5mDUT0C_LaZsX/s1600/DSC_0426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFl4inNtovlsKfFOS1MFmd5ryiFu4cV0xwePHLqpI3DnXdy0x6ee_oIaz_P3dzuyRxcC-Kgp-MjyyrVFnvrYU62oLba4zbHs8NduRBNP2YsQBV5OW0Q0hixqNaaJv6_D5mDUT0C_LaZsX/s1600/DSC_0426.JPG" height="212" width="320" /></a></div>
<span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Preheat oven to 200 degrees. Put an ever-so-slightly heaped ¼ cup of filling in the center of each wrapper, and fold the opposite sides of wrapper over filling until they barely touch. If you had to read that 14 times like I did, it means take the two vertical sides of the wrapper. It’ll make sense in a second. Pull the end of the crepe nearest to you over the filling (away from you), and roll the rest of the way, to completely enclose filling, forming elongated, egg-roll-shaped packets. Reheat with the remaining blintzes and filling. Reheat your crepe skillet - or a larger one, if you want to cook more blintzes are a time - over medium heat and add more butter or oil to coat the pan. Place a few blintzes, seam side down, in a skillet, and cook them until they are golden brown and crisp, for about 5 minutes on each side. Transfer them to a baking sheet, and keep them warm in the over until they are ready to serve.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2cnhDJJpHNSjf4YIhZmS7A377-Re3NWMl599etmjrBC-SqOIU7p62hwwlS-RPO12SKhmrq44oBtRfkyyr7lfZ8MWTTNq-38zRbW05HXBhhGgF97S5FXxJyEeRq56le8LT_bRKbHHeLqQ/s1600/DSC_0427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2cnhDJJpHNSjf4YIhZmS7A377-Re3NWMl599etmjrBC-SqOIU7p62hwwlS-RPO12SKhmrq44oBtRfkyyr7lfZ8MWTTNq-38zRbW05HXBhhGgF97S5FXxJyEeRq56le8LT_bRKbHHeLqQ/s1600/DSC_0427.JPG" height="212" width="320" /></a></div>
<span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Now make the syrup. In a saucepan, over medium heat, simmer the cranberries, orange juice, and sugar together until the berries burst, about 7 to 10 minutes. Reduce the heat to medium-low, and simmer for 5 minutes more. Strain the syrup into a bowl.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cYl5TBqNL8-oREJthoWWazQh6GAvgqVyzjYw1QKUTF7y7HyJx-WDd6IyK5uupWuaC-emef8dJ39WHLwdguyEvLBAi_SKmPDO0B9Jwf-rh5ICUo9Ce3ORjkQdJahBLc24jA8lXqtoevyN/s1600/DSC_0431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cYl5TBqNL8-oREJthoWWazQh6GAvgqVyzjYw1QKUTF7y7HyJx-WDd6IyK5uupWuaC-emef8dJ39WHLwdguyEvLBAi_SKmPDO0B9Jwf-rh5ICUo9Ce3ORjkQdJahBLc24jA8lXqtoevyN/s1600/DSC_0431.JPG" height="212" width="320" /></a></div>
<span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Serve the blintzes warm with a drizzle of cranberry syrup and/or a dollop of sour cream.</span><br />
<br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If you’re lucky, your toddler will eat them and make you feel so proud. If not, they are also great in your own mouth. </span></div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-26326024571587694242014-01-09T15:25:00.000-08:002014-01-14T14:31:10.369-08:00Mini Pear Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhivcB8QmQ-Gqab_NsVJ83takJ91_HYFuMuwfnUGaWZVvJGeDe38q18vNqkZf4RZE-tMRaLi4rT5eAn3rt7O5mIO-Iy4gdVGR2vrMDqdrVA_lxEZGTR3gtWTHh7uD7C-aHmN8evtFsT-iq/s1600/DSC_0186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhivcB8QmQ-Gqab_NsVJ83takJ91_HYFuMuwfnUGaWZVvJGeDe38q18vNqkZf4RZE-tMRaLi4rT5eAn3rt7O5mIO-Iy4gdVGR2vrMDqdrVA_lxEZGTR3gtWTHh7uD7C-aHmN8evtFsT-iq/s1600/DSC_0186.JPG" height="212" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
The reason I hardly ever
blog is I have this baby guy and he takes up a lot of my time and
when he's sleeping or otherwise occupied with block stacking or
chasing the dog around, I tend to zone out on silly phone games or
cute pictures of animals on the Internet. So not blogging. I do think
about it, though, and I continue to take pictures of the food I make
(a thing I still do when not helping a baby stack blocks or be nice
to the dog who puts up with a lot from a small thing that tries to
climb on him all the time). Another thing I do is hang out with a
great group of moms. So baking + hanging out with moms = trying to
show off and <a href="http://www.mogwaisoup.com/2013/02/mini-pear-pies.html">bring tasty things to meet ups</a>. I haven't done this in
awhile, but this was an early hit.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
I should probably try to
show off again. And blog. But you know, block stacking.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Mini Pear Pies slightly
modified from <i>Mogwai Soup</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Makes
12 mini pies</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<a href="http://betterwithgarlic.blogspot.com/2012/08/cherry-pie.html">World's greatest pie dough</a></div>
<div lang="en-US" style="margin-bottom: 0in;">
5 pears, pealed and
chopped</div>
<div lang="en-US" style="margin-bottom: 0in;">
½ c. sugar</div>
<div lang="en-US" style="margin-bottom: 0in;">
Peel of one lemon</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 Tb. lemon juice</div>
<div lang="en-US" style="margin-bottom: 0in;">
Pinch of ground ginger</div>
<div lang="en-US" style="margin-bottom: 0in;">
Pinch of cinnamon</div>
<div lang="en-US" style="margin-bottom: 0in;">
Pinch of allspice</div>
<div lang="en-US" style="margin-bottom: 0in;">
2 cardamom pods, crushed</div>
<div lang="en-US" style="margin-bottom: 0in;">
Pinch of salt</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 Tb. of corn starch</div>
<div lang="en-US" style="margin-bottom: 0in;">
A few Tb. of water</div>
<div lang="en-US" style="margin-bottom: 0in;">
Butter or oil</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 egg beaten with a
tablespoon of water</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjezYrQ6tGtDx3MOdBEfYTEoS30liKIQ0rr6CgrR4dKph4_WVk0HYIorKDIhy04LqS3Oa_TrQEMSox7IUWSV813s3YgsbqlcKl3p9PagR7VVHSFuvo4oITQl91Kyf-84rmuEEHplKdLUpNH/s1600/DSC_0183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjezYrQ6tGtDx3MOdBEfYTEoS30liKIQ0rr6CgrR4dKph4_WVk0HYIorKDIhy04LqS3Oa_TrQEMSox7IUWSV813s3YgsbqlcKl3p9PagR7VVHSFuvo4oITQl91Kyf-84rmuEEHplKdLUpNH/s1600/DSC_0183.JPG" height="212" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cN_DQ1UF5aKr5BLXa6M6wrWxf1d7UEL_zRgrvULQjLStQt9Bqn5W-p5_rHMxghufwsyYLp3RQRq-lKW4Si-7FW1whUK46KBB0Yna7EsJ2MBg-ugNAW3GOyV-5joSfrVKF_yZ2c3P5BFP/s1600/DSC_0184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cN_DQ1UF5aKr5BLXa6M6wrWxf1d7UEL_zRgrvULQjLStQt9Bqn5W-p5_rHMxghufwsyYLp3RQRq-lKW4Si-7FW1whUK46KBB0Yna7EsJ2MBg-ugNAW3GOyV-5joSfrVKF_yZ2c3P5BFP/s1600/DSC_0184.JPG" height="212" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Make your amazing pie
dough. Roll it out. Let it rest in the fridge. While you prep the
filling, let the dough get to room temp and then roll it out. I used
a not often used martini glass (a confluence of watching a lot of Sex
and the City and turning 21) to cut out the bases and a drinking
glass to do the tops.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnjhzlhKsujIRy-bFOO4usFHAR1e9mNbUkCd0gzhe-MwJFSUEu7SSVaq0Q-F_5leSpqZmqFzyJVcfnHw6sJ1Iuaqtpd-13q97cLnBhyphenhyphenQlnuD95OrjU_IKhKbek1B9cVwKPJn7_Zo7n29j/s1600/DSC_0178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnjhzlhKsujIRy-bFOO4usFHAR1e9mNbUkCd0gzhe-MwJFSUEu7SSVaq0Q-F_5leSpqZmqFzyJVcfnHw6sJ1Iuaqtpd-13q97cLnBhyphenhyphenQlnuD95OrjU_IKhKbek1B9cVwKPJn7_Zo7n29j/s1600/DSC_0178.JPG" height="212" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Add all the filling
ingredients except corn starch to a saute pan and cook on medium
heat. After 10 minutes add the cornstarch and cook for 5 more
minutes, if it is thickening too much you can add a few tablespoons
of water. Cool off a bit before filling your pies.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtAme18njNq7E2heFAxGQ3RbHk9MSC0ldImV1Ag117VmogxzO31NrvU5QLxEoogr48RjkMA-B0k-FHPkORaO9vihDigD-K7yLrNjjxNKUYPIehaP0xvFydo7uCn6vxTJxx3p4X2n7fsImq/s1600/DSC_0180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtAme18njNq7E2heFAxGQ3RbHk9MSC0ldImV1Ag117VmogxzO31NrvU5QLxEoogr48RjkMA-B0k-FHPkORaO9vihDigD-K7yLrNjjxNKUYPIehaP0xvFydo7uCn6vxTJxx3p4X2n7fsImq/s1600/DSC_0180.JPG" height="212" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Butter or oil the cups of
a 12 cup muffin tin. Push in the bottoms of the pies, curling them up
over the edge about ½ inch. Put about 1½-2 tablespoons of filling
into each pie. Go for too little at first rather than too much. You
still need to seal them. Cover with the tops and seal the edges with
a fork. Brush with egg wash and sprinkle with some sugar.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Bake it at 400 degrees for
about 30 minutes, checking after 20 or until nicely golden brown.
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqvuwp05JiiH9Xq-uuuoZa6KdWU0OS4kbMb37IfWwuzOo03fyQTMgbOi95BGaxChwNH2FzPifY5ucp9YEfzHBE1JexAxm8Gg3lEfgTbeK1tl7o3akcx1k1QVCS0Nv0EEp6fyoqyhKru60/s1600/DSC_0185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqvuwp05JiiH9Xq-uuuoZa6KdWU0OS4kbMb37IfWwuzOo03fyQTMgbOi95BGaxChwNH2FzPifY5ucp9YEfzHBE1JexAxm8Gg3lEfgTbeK1tl7o3akcx1k1QVCS0Nv0EEp6fyoqyhKru60/s1600/DSC_0185.JPG" height="212" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Cool in pan until you can
push them out and cool on a rack. Transfer to some happy mommies or,
you know, your mouth. Good times for everybody! Plus they look really
fancy.</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-50773526373149064332013-11-13T07:51:00.001-08:002013-11-13T07:51:41.766-08:00Roasted Beets with Balsamic Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0acLgw7sIpZUJO5IUAe3rmRZwMJ2Vplp5sr857rKNF-drkvnJQVLXjDYhud7F7uG4pdViASrMRHYpJdzGoDuqjWKMH_eCmtO0qol_KACB81xkBMxEpG3WiIjU9D1yYT4kk_hZhlLu7s2L/s1600/IMG_2352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0acLgw7sIpZUJO5IUAe3rmRZwMJ2Vplp5sr857rKNF-drkvnJQVLXjDYhud7F7uG4pdViASrMRHYpJdzGoDuqjWKMH_eCmtO0qol_KACB81xkBMxEpG3WiIjU9D1yYT4kk_hZhlLu7s2L/s320/IMG_2352.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Fall and winter mean root
vegetables. Sometimes you just can't think of another way to make
beets. That's where this recipe comes in handy. It's a great side or
an addition to a fall salad.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Roasted Beets with
Balsamic Glaze via <i>Serious Eats</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Serves
4</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
6 medium beets (2 bunches,
or about 3½ lb.)</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 tsp. kosher salt</div>
<div lang="en-US" style="margin-bottom: 0in;">
2 Tb. extra virgin olive
oil</div>
<div lang="en-US" style="margin-bottom: 0in;">
1/3 c. inexpensive
balsamic vinegar</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 Tb. maple syrup</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Preheat the oven to 400
degrees. Line a baking sheet with aluminum foil. Remove the leafy
stems and roots of the beets and peel each one with a vegetable
peeler. Cut the beets in 1 1/2-inch chunks. Place the cut beets on
the prepared baking sheet and toss with the olive oil and salt.
Roast for until the beets are tender when pierced with a thin-bladed
knife, 35 to 40 minutes, tossing once with a spatula midway through.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bMxJSyDMOR2PTNTA5HZOJ7KSAkSEELgUzix3qd6OB0dYkwPWPvjSvCqbJdGXSTNhyhb6zDsQkvZUh2XvoczfK-tO_VQa85VQHpwtHuG2MGz98xl8uOIkKEH71UEV2L6yeYwBJMJSyYsO/s1600/IMG_2351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bMxJSyDMOR2PTNTA5HZOJ7KSAkSEELgUzix3qd6OB0dYkwPWPvjSvCqbJdGXSTNhyhb6zDsQkvZUh2XvoczfK-tO_VQa85VQHpwtHuG2MGz98xl8uOIkKEH71UEV2L6yeYwBJMJSyYsO/s320/IMG_2351.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Meanwhile, combine the
vinegar and maple syrup in a small skillet. Cook over medium heat
until the liquid is reduced by about half (it should lightly coat the
back of a metal spoon). Pay close attention and be sure not to
over-reduce it; it goes from sweet and syrupy to burnt and hard very
quickly. Toss the glaze with the roasted beets and chill until ready
to serve.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGCtJeGHaokmy0ZJLkwvMd61yz1ublyN7BNHjMT79CLn3DMpTfhOtjfhuie1kEx4pXIXtPFUcLJ7vLSKIllikY3gtyUBA-I4HX_XCdnfP4SzkKa3HkPABfvAzRlexER5KEYqiigfzgVWzL/s1600/IMG_2353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGCtJeGHaokmy0ZJLkwvMd61yz1ublyN7BNHjMT79CLn3DMpTfhOtjfhuie1kEx4pXIXtPFUcLJ7vLSKIllikY3gtyUBA-I4HX_XCdnfP4SzkKa3HkPABfvAzRlexER5KEYqiigfzgVWzL/s320/IMG_2353.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<br />
<div lang="en-US" style="margin-bottom: 0in;">
Easy!</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-76986688603460181052013-11-12T17:31:00.001-08:002014-11-08T11:20:57.408-08:00Harrison's First Birthday Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib54G3vLAwOcPjQtyG9FJVOnYUg4pgcXVFFMJSPxT3yYcjWyQvKK7MD6nfxSC8gsx93GB3pJWA9YSNRVSmBccz40mIuwou1BUZr1CIo4fow41hJ3BOd9UW3uhY6Heoyvsp3bSFZrtcBIHJ/s1600/529497_982745583231_1591060464_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib54G3vLAwOcPjQtyG9FJVOnYUg4pgcXVFFMJSPxT3yYcjWyQvKK7MD6nfxSC8gsx93GB3pJWA9YSNRVSmBccz40mIuwou1BUZr1CIo4fow41hJ3BOd9UW3uhY6Heoyvsp3bSFZrtcBIHJ/s320/529497_982745583231_1591060464_n.jpg" height="212" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
The biggest reason my
blogging has become so infrequent is I've got this little man around
that takes up so much of my time. It's fantastic. This past Friday
was his birthday, so we went with the family to Lincoln City to
celebrate one year of Harrison.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Of course I made him his
own cake. It was a process that took a couple of weeks and lots of
test cakes. Some were too snack cake, some were disgusting (that's
what I get for trying sugar free), and some were just meh. But I
found one that was <a href="http://www.marthastewart.com/348806/banana-cake">just right</a> and then, as I do, started to modify. I
used <a href="http://wholesomebabyfood.momtastic.com/tipFirstBDay.htm#.UoLMjflwpOk">the frosting</a> from <a href="http://wholesomebabyfood.momtastic.com/">my favorite baby food blog/book</a> (thanks
<a href="http://www.areyoumyghost.com/">Renai</a>!) and along with some exploding writing icing and a bit of
cinnamon, we had a cake.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV49YGdEuaiukUTSjtRZ9XweQZFJMV1XiUeW6A97y7bF4UrCPSL74YnxpJJJ1as3Uz38QRIrRUYWtLJmuKRgci7b4X8A48H0sgA1GX39JFzj1UpI0adbbM8G95mQZ2CVDqq0IdARYQfDt/s1600/1422335_982745628141_558774234_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV49YGdEuaiukUTSjtRZ9XweQZFJMV1XiUeW6A97y7bF4UrCPSL74YnxpJJJ1as3Uz38QRIrRUYWtLJmuKRgci7b4X8A48H0sgA1GX39JFzj1UpI0adbbM8G95mQZ2CVDqq0IdARYQfDt/s320/1422335_982745628141_558774234_n.jpg" height="212" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Harrison tried to eat a
slice whole. I'd say that's a success.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Harrison's First Birthday
Cake adapted from <i>Martha Stewart</i> and <i>Wholesome Baby Food</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Makes
1 9" 2 layer cake</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
For
the cake -
</div>
<div lang="en-US" style="margin-bottom: 0in;">
1
c. all-purpose flour</div>
<div lang="en-US" style="margin-bottom: 0in;">
1
c. whole wheat flour</div>
<div lang="en-US" style="margin-bottom: 0in;">
1½
tsp. baking powder</div>
<div lang="en-US" style="margin-bottom: 0in;">
1
tsp. baking soda</div>
<div lang="en-US" style="margin-bottom: 0in;">
¾
tsp. salt</div>
<div lang="en-US" style="margin-bottom: 0in;">
¼–½
tsp. cinnamon</div>
<div lang="en-US" style="margin-bottom: 0in;">
½
c. sugar</div>
<div lang="en-US" style="margin-bottom: 0in;">
½
c. butter, melted</div>
<div lang="en-US" style="margin-bottom: 0in;">
½-¾
c. yogurt</div>
<div lang="en-US" style="margin-bottom: 0in;">
2
eggs</div>
<div lang="en-US" style="margin-bottom: 0in;">
1
tsp. vanilla</div>
<div lang="en-US" style="margin-bottom: 0in;">
2
ripe bananas, mashed (about 1 c.)
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
For
the frosting -
</div>
<div lang="en-US" style="margin-bottom: 0in;">
1
8 oz. package cream cheese, softened</div>
<div lang="en-US" style="margin-bottom: 0in;">
¾
c. sugar</div>
<div lang="en-US" style="margin-bottom: 0in;">
1/8
tsp. salt</div>
<div lang="en-US" style="margin-bottom: 0in;">
1
tsp. vanilla extract</div>
<div lang="en-US" style="margin-bottom: 0in;">
1½
c. heavy cream</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Place
a rack in the center of the oven and preheat to 300 degrees. Butter
and flour two 9x2 round cake pans. Set aside. In a large bowl,
combine the flours, baking powder, baking soda, salt, cinnamon, and
sugar. Blend in the melted butter, mixing together until moist. Add
half of your yogurt and combine.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
In
a separate bowl, combine the other half of the yogurt with the eggs and blend
into the flour mixture. Add the vanilla and mashed bananas. Beat for
1 minute. Divide the batter between the two cake pans and place in
center of oven. Bake for 35 to 40 minutes. When cake is done, top
should be a golden brown and a toothpick inserted into the center
should come out clean.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Cool
cakes on a cooling rack in pans and then invert onto rack to cool
completely.
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
While
cakes are cooling, make the frosting. In a large bowl, beat cream
cheese, sugar, salt, and vanilla until smooth. In a small bowl, whip
the heavy cream until stiff peaks form. Fold into the cream cheese
mixture.</div>
<div lang="en-US" style="margin-bottom: 0in;">
When
the cake have cooled, place one top side up on a cake stand or
inverted plate. Place a big dollop of frosting in the center and
spread evenly across the top. This is going to be that tasty middle
layer of frosting, but don't go too bananas (haha), you need enough
to frost the rest of the cake. Place the other cake top side down
over this frosting layer. Put a huge amount of frosting in the center
of the top and spread it across and down the sides. Keep turning the
cake until you've frosted the whole thing. Stick a large knife or
spatula or anything long you can find to remove the cake from the
plate and onto another one. This is a great two person process, so
wrangle someone in to help you.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Once
on the other plate, stick in the fridge for at least 10 minutes to
let the frosting firm up a bit before doing any further decorating.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwXCUWpsU5MvNMbzeMqTzU5z7vR7dwmMw8C5HKzx7WHMrv_ShzNmvGThUol19ySP3oiQqBIElAM1eEKRdl31C2z2M4g4hQZ8EKY38I5lyo2Yd8vjLq9Vk2BgTz1hCZS41np1afuGXIkON/s1600/1394012_982745902591_678769125_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwXCUWpsU5MvNMbzeMqTzU5z7vR7dwmMw8C5HKzx7WHMrv_ShzNmvGThUol19ySP3oiQqBIElAM1eEKRdl31C2z2M4g4hQZ8EKY38I5lyo2Yd8vjLq9Vk2BgTz1hCZS41np1afuGXIkON/s320/1394012_982745902591_678769125_n.jpg" height="212" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Slice
it up and watch an adorable one year old get his first piece of cake.
Also, some other people ate it, but you know, priorities. </div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com1tag:blogger.com,1999:blog-4013734364347230691.post-85349945005133935962013-10-21T17:17:00.000-07:002013-10-21T17:17:33.075-07:00Thai Mango with Coconut Sticky Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sRUtW8joeSAdzBI-ERpAuWjRnlaQW8wDcjfdR3dVNvXf9tn_Ldtr9Gz5vbFyRolEedeHGah2GnUplSLu5mXnEd8jhcD1e7BvwCFROL_Bb1NNPYz-JckLW9LOGWvNPELnjZ0Ck9ygfMuZ/s1600/IMG_2628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sRUtW8joeSAdzBI-ERpAuWjRnlaQW8wDcjfdR3dVNvXf9tn_Ldtr9Gz5vbFyRolEedeHGah2GnUplSLu5mXnEd8jhcD1e7BvwCFROL_Bb1NNPYz-JckLW9LOGWvNPELnjZ0Ck9ygfMuZ/s320/IMG_2628.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
One of my favorite
desserts is <a href="http://www.thekitchn.com/how-to-make-thai-mango-with-co-122430">mango sticky rice</a>. I lean toward the fruit side of the
dessert world and this one is perfect for those cravings. It's so
much easier than you think and the results are so perfect.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Thai Mango with Coconut
Sticky Rice via <i>The Kitchn</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Makes 2-4 servings</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
1 c. Thai sweet or sticky
rice<br />
1 can coconut milk, unshaken<br />
3 Tb. raw or white sugar,
divided<br />
1 tsp. salt, divided<br />
½ tsp. cornstarch (or tapioca
flour, available in Asian groceries or in gluten-free section)<br />
2
ripe mangos<br />
Toasted sesame seeds and mint, to garnish
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
Soak 1 cup of dry sticky rice in water for about 1 hour. Drain the
rice and rinse it thoroughly. Then pour about 1 cup of water into a
saucepan, and place the rice in a steamer insert inside the saucepan.
Cover tightly and steam over low to medium heat for 20 minutes.<br />
<br />
While the rice is steaming, make the first sauce. You will make
two coconut sauces to go on the rice: One thin one to mix into the
rice itself, and then a thicker sauce to spoon over top. Start by
opening the can of coconut milk and spooning out the thick cream on
top.<br />
<br />
Place the thicker coconut cream in a small bowl. You should have
approximately 1/2 cup, give or take a bit. Pour the thinner, lighter
coconut milk left in the can into a small saucepan. It will be a
little over 1 cup. Stir in 2 tablespoons sugar and 3/4 teaspoon salt.
Warm over medium heat, stirring frequently, for 5 minutes. Do not let
the sauce boil.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhrZiNZpB1czRmKGRUQ_tLE8-W2WjS9i7o-IEVDmMiP8ZSk0slNZG3WtPCt6XzNiOYy3RU-d-lRwXOcYc9oI1aw_1vfB0pi6NTu8otWXfr2QIbCc8g2E7bao1PtcSO9jdV-sqE16chpGn/s1600/IMG_2627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhrZiNZpB1czRmKGRUQ_tLE8-W2WjS9i7o-IEVDmMiP8ZSk0slNZG3WtPCt6XzNiOYy3RU-d-lRwXOcYc9oI1aw_1vfB0pi6NTu8otWXfr2QIbCc8g2E7bao1PtcSO9jdV-sqE16chpGn/s320/IMG_2627.JPG" width="320" /></a></div>
By now the rice is probably done. The grains should be tender and
shiny. Spoon the rice out into a bowl. It will be clumpy. Slowly pour
the warm coconut milk over the rice in the bowl, stirring frequently.
You want the milk to coat the rice but not leave puddles. Keep
stirring, and stop pouring in coconut milk when it looks like the
rice is saturated. You may not use all of the milk. Set the rice
aside to finish absorbing the coconut milk; after 15 minutes or so it
should have soaked up any milk that is still liquid.<br />
<br />
While the rice is standing, make the coconut topping sauce. Rinse
out the coconut milk saucepan, and pour in the coconut cream that you
took off the top of the can. Stir in 1 tablespoon sugar, and 1/4
teaspoon salt. In a separate bowl, whisk together a few teaspoons of
water and the cornstarch. Whisk this cornstarch slurry into the
coconut cream and cook over low heat for about 3 minutes, or until
the mixture thickens considerably. Set aside.<br />
<br />
To cut up the mango, first cut off the bottom so it can stand
upright. Slice away the skin in thin strips, until the mango is
completely peeled. Cut off the flesh in slices, starting with the
broad cheeks on each side, then the thinner strips that will come off
either side. Try not to eat all of the mango when you're doing this.
It's hard, I know, but the end result is worth it.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cwGRGM4lhcJ9rZIUx65ayXldGfBDQDXH-e9fAy4ScwzicT0adHrC2K4wuHmW1ycV0OkSC-DHh3aDYmCFByWsMHNmQYBMBbTR6tStA0uNnQmhm2ePcPW89zTgfcSetZ9jfxUX1hPEsU_5/s1600/IMG_2629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cwGRGM4lhcJ9rZIUx65ayXldGfBDQDXH-e9fAy4ScwzicT0adHrC2K4wuHmW1ycV0OkSC-DHh3aDYmCFByWsMHNmQYBMBbTR6tStA0uNnQmhm2ePcPW89zTgfcSetZ9jfxUX1hPEsU_5/s320/IMG_2629.JPG" width="320" /></a></div>
To serve, place about 1/3 cup cooked sticky rice on each plate,
and arrange mango slices around it. Drizzle with the coconut topping
sauce, and sprinkle with a few toasted sesame seeds. Garnish with a
mint sprig, and eat while still warm.<br />
<br />
So good. So so good.<br />
<br />
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com1tag:blogger.com,1999:blog-4013734364347230691.post-66075967819178839762013-10-19T14:41:00.000-07:002013-10-19T14:41:48.453-07:00Heirloom Tomato Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJD-1-SDGzzEzhri6Sxm9WNzV1m_IeC0sX1uCzo_511eLNHdFwCH5u-Mr_U6Moa0TPKqKfMMRumxWgF2VludWXHM5GaAmbhae_hnDbacR0gwqsFFXcehIuqVvqV9y1_W-9v_ZiAFcMSkB/s1600/IMG_2905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJD-1-SDGzzEzhri6Sxm9WNzV1m_IeC0sX1uCzo_511eLNHdFwCH5u-Mr_U6Moa0TPKqKfMMRumxWgF2VludWXHM5GaAmbhae_hnDbacR0gwqsFFXcehIuqVvqV9y1_W-9v_ZiAFcMSkB/s320/IMG_2905.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Summer might be over, but
Portland keeps hanging on to the sun. The leaves are falling off of
the trees though and it is definitely fall. Maybe you stashed some
tomatoes away in your freezer. Make <a href="http://joythebaker.com/2013/08/heirloom-tomato-tart/">this</a> and pretend it's still
August.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Heirloom Tomato Tart via
<i>Joy the Baker</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Makes 1 9 by 9 tart</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
For the sun dried tomato
pesto sauce -</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 8 oz. jar sun dried
tomatoes, some of the oil reserved</div>
<div lang="en-US" style="margin-bottom: 0in;">
2 cloves garlic, peeled</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 small red chili, seeds
remove and coarsely chopped</div>
<div lang="en-US" style="margin-bottom: 0in;">
Big pinch of granulated
sugar</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 scant tsp. salt</div>
<div lang="en-US" style="margin-bottom: 0in;">
3-4 Tb. olive oil from the
sun dried tomato jar</div>
<div lang="en-US" style="margin-bottom: 0in;">
For the Tart-</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 9×9-inch sheet
all-butter puff pastry, thawed but still cold</div>
<div lang="en-US" style="margin-bottom: 0in;">
Small handful fresh basil
leaves</div>
<div lang="en-US" style="margin-bottom: 0in;">
4 oz. goat cheese</div>
<div lang="en-US" style="margin-bottom: 0in;">
3 small heirloom tomatoes,
sliced about ¼-inch thick and drained on paper towels</div>
<div lang="en-US" style="margin-bottom: 0in;">
Handful of cherry
tomatoes, sliced in half and seeds removed</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 Tb. fresh thyme leaves</div>
<div lang="en-US" style="margin-bottom: 0in;">
Olive oil</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg26gmsl0ZdH9ZC7dck7G1Zv8pLFk1HBWOmXk7ctppXgajSW9J8rgMcX5YDWEx1heS45wCTkPUj9Ry4ZhelGXiMdEPIYCzA3Wea1KbDCbuOFsFsz6w8CD_RXRR5QcbT96lZ_q7x_wJtJ7sG/s1600/IMG_2903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg26gmsl0ZdH9ZC7dck7G1Zv8pLFk1HBWOmXk7ctppXgajSW9J8rgMcX5YDWEx1heS45wCTkPUj9Ry4ZhelGXiMdEPIYCzA3Wea1KbDCbuOFsFsz6w8CD_RXRR5QcbT96lZ_q7x_wJtJ7sG/s320/IMG_2903.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
To make the sun dried
tomato pesto sauce, combine sun dried tomatoes, garlic cloves,
chopped</div>
<div lang="en-US" style="margin-bottom: 0in;">
chili, sugar, salt, and
oil in the bowl of a food processor. Blend until combined, but still
slightly</div>
<div lang="en-US" style="margin-bottom: 0in;">
coarse. The mixture does
not need to be completely smooth. Taste and season as needed. You'll
get some extra. It's fantastic on other things, like toasted bread.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Place a rack in the upper
third of the oven and preheat oven to 400 degrees F. Line a baking</div>
<div lang="en-US" style="margin-bottom: 0in;">
sheet with parchment paper
and set aside.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0A1IFjttW3_6PLzRMuBgFc5Bqscvc_Gag0lzcIMMAfOE6romkwds-09bQH22gvPiL0Dv2q34TLRepiAxImQzMgUCB7sG4sY04BkXz2DS_65kMTMC9-WwXZ9BH5Y42T1es3QX2pV8rzm2/s1600/IMG_2904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0A1IFjttW3_6PLzRMuBgFc5Bqscvc_Gag0lzcIMMAfOE6romkwds-09bQH22gvPiL0Dv2q34TLRepiAxImQzMgUCB7sG4sY04BkXz2DS_65kMTMC9-WwXZ9BH5Y42T1es3QX2pV8rzm2/s320/IMG_2904.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Unfold a chilled sheet of
puff pastry. Roll lightly with a rolling pin just to flatten
completely. Place on the prepared baking sheet and spread about half
of the pesto sauce over the puff</div>
<div lang="en-US" style="margin-bottom: 0in;">
pastry, leaving about a
½-inch border around the edges. Coarsely tear basil leaves over the</div>
<div lang="en-US" style="margin-bottom: 0in;">
sauce. Crumble goat cheese
over the sauce. Arrange heirloom tomatoes in a single layer over</div>
<div lang="en-US" style="margin-bottom: 0in;">
the goat cheese and press
down slightly. Try to cover as much of the sauce as possible as it
can</div>
<div lang="en-US" style="margin-bottom: 0in;">
burn in the oven if
exposed. Add a few cherry tomato halves. Sprinkle generously with
fresh</div>
<div lang="en-US" style="margin-bottom: 0in;">
thyme and drizzle with
olive oil.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2KOr8j1bK3YPThXpvdr6phYPMiOggiCgJfqw3D1hNcyEjo3J7rVBkl7Qw_-b4jbMD2dyoxvSK7xIpkP8j1HVTEN_WQQY7ON0lXh_whhXnQXt3UulwtUBq-SaDwvyps05Jr8ysEQFqL-0/s1600/IMG_2906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2KOr8j1bK3YPThXpvdr6phYPMiOggiCgJfqw3D1hNcyEjo3J7rVBkl7Qw_-b4jbMD2dyoxvSK7xIpkP8j1HVTEN_WQQY7ON0lXh_whhXnQXt3UulwtUBq-SaDwvyps05Jr8ysEQFqL-0/s320/IMG_2906.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Bake for 15 to 18 minutes
until puffed and golden brown. Remove from the oven and allow to rest</div>
<div lang="en-US" style="margin-bottom: 0in;">
for at lease 10 minutes
before serving.
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<br />
<div lang="en-US" style="margin-bottom: 0in;">
It's kind of like pizza,
but so much fancier. Close your eyes and dream of summer.</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-10998711909829098292013-10-17T16:54:00.002-07:002013-10-17T16:54:31.958-07:00Cardamom Moscow Mule<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vIJqvixdgGDxRt7lNFdPNJQaXMaT557AeYEY0CbOdFgksot8Z-a0jzQWtQ763oCbffufF39cfZyRp3aU0DC_l6BlWe37Ac42ds7YJlD6tTMJHkfIuHqRd60NxOhcoVMWQ7OO771d5Mn_/s1600/20130909_195659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vIJqvixdgGDxRt7lNFdPNJQaXMaT557AeYEY0CbOdFgksot8Z-a0jzQWtQ763oCbffufF39cfZyRp3aU0DC_l6BlWe37Ac42ds7YJlD6tTMJHkfIuHqRd60NxOhcoVMWQ7OO771d5Mn_/s320/20130909_195659.jpg" width="240" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Sometimes you just need a
cocktail – one that is crisp, refreshing, and a little different.
Try <a href="http://honestlyyum.com/5355/cardamom-moscow-mule/">this one</a> on for size. It's really easy and you may already have
everything you need at home except for the copper mug. A regular
glass will do.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Cardamom Moscow Mule via
<i>Honestly Yum</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Makes 2-ish</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
For the mule-</div>
<div lang="en-US" style="margin-bottom: 0in;">
2 oz vodka</div>
<div lang="en-US" style="margin-bottom: 0in;">
½ oz lime juice</div>
<div lang="en-US" style="margin-bottom: 0in;">
4 oz. cardamom ginger ale</div>
<div lang="en-US" style="margin-bottom: 0in;">
Lime wheel and pinch of
ground cardamom for garnish</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
For the ginger ale-</div>
<div lang="en-US" style="margin-bottom: 0in;">
2 tsp. finely grated
ginger</div>
<div lang="en-US" style="margin-bottom: 0in;">
5 cardamom pods</div>
<div lang="en-US" style="margin-bottom: 0in;">
½ c. evaporated cane
sugar</div>
<div lang="en-US" style="margin-bottom: 0in;">
½ c. water</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 c. sparkling water</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1NAFmdY8e4rWQ71O7FwU1VJPzzRi5tbx075Nzwao1YeDO2pN_Matq2bGZwCyCxt1CZzBDay_cPikU2BEcgBXgOuf4eDsC5zPVj1CzaHV2nSr9GRBBVjY84piCXvCVdDaiaJMk_LfskEl/s1600/IMG_2907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1NAFmdY8e4rWQ71O7FwU1VJPzzRi5tbx075Nzwao1YeDO2pN_Matq2bGZwCyCxt1CZzBDay_cPikU2BEcgBXgOuf4eDsC5zPVj1CzaHV2nSr9GRBBVjY84piCXvCVdDaiaJMk_LfskEl/s320/IMG_2907.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
To make the ginger ale,
peel and finely grate the ginger. Set aside. Crack open the cardamom
pods and grind the seeds using a spice grinder or mortar and pestle.
Set aside. Add sugar and water to a small saucepan over medium heat
until sugar dissolves. Add ginger and ground cardamom and simmer for
10 minutes. Remove from heat and let cool to room temperature.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMRoQUnyluMGz33_5Qsm2wtAtsA2FFwLnoNIuY_Vg9AYyJ-X2NHzQli_u2Ra83ZSjlaSnoxvSTn4Vd2sHeVNtNADQneTXs5wJw-29SVgnuQNRGIzflOp3AKnum0Z_9Ppu81DJSvMM9JjN/s1600/IMG_2908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMRoQUnyluMGz33_5Qsm2wtAtsA2FFwLnoNIuY_Vg9AYyJ-X2NHzQli_u2Ra83ZSjlaSnoxvSTn4Vd2sHeVNtNADQneTXs5wJw-29SVgnuQNRGIzflOp3AKnum0Z_9Ppu81DJSvMM9JjN/s320/IMG_2908.JPG" width="240" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Once the syrup has
cooled, strain through a fine mesh strainer. Transfer to a large jar
or bottle and add sparkling water. Keep the ginger ale chilled in
fridge while you make the rest of your drink.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Crush ice, either using a Lewis bag or
food processor. Fill your cup halfway with crushed ice. Add the
vodka, lime juice, and cardamom ginger ale, then top off the
remainder of your cup with crushed ice. Cut a lime wheel and lay it
on the top of the cocktail for garnish. Sprinkle a little ground
cardamom on top of the cocktail for some added spice.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<span id="goog_1679133022"></span><span id="goog_1679133023"></span>
<br />
<div style="margin-bottom: 0in;">
If you love ginger, you'll love this
one. It's got bite, it's crisp, it's totally perfect for ladies
night. I also really like the ginger ale just on its own. </div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-44352029185061379222013-08-14T08:30:00.000-07:002013-08-14T08:30:03.021-07:00Char Siu Bao<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrs3gjCiMjzhmEySoCUCSCzx6Oh17FVPQvozoiH-6Wu-B6-P0wZsTFRqf06CCXoz5uP9LaM3PjThbmD8HGW-pu-TaC0vDr1ZBLfFO0aRxgRJJewIX-Gmwz6SsLTVfKRqF8u43l_v6nFSQ/s1600/IMG_2540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrs3gjCiMjzhmEySoCUCSCzx6Oh17FVPQvozoiH-6Wu-B6-P0wZsTFRqf06CCXoz5uP9LaM3PjThbmD8HGW-pu-TaC0vDr1ZBLfFO0aRxgRJJewIX-Gmwz6SsLTVfKRqF8u43l_v6nFSQ/s320/IMG_2540.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Bao is magic. It is a
delicious steamed bun filled with perfection. I go into the kitchen
with new recipes all the time, but rarely do they come out just as
perfect as <a href="http://www.jessicagavin.com/test-kitchen/breads-savories/steamed-pork-bun-recipe/">these did</a>. This was a project Kirsten and I had been
dreaming about for so long. It was worth the wait. It was so
wonderful and Aaron is harassing me to make it again. These were the
first things we started on dumpling day, but they were the last ones
ready. Take the time and make these happen in your life.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Char Siu Bao via <i>Jessica Gavin</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Makes
about 24 buns that don't last long</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Filling-</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-1"></a><a href="" name="zlrecipe-ingredients-list"></a>
2 c. barbecue pork (char siu), ¼ inch dice</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-3"></a>2 Tb. oyster
sauce</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-4"></a>4 Tb. granulated
sugar</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-5"></a>1 Tb. peanut oil</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-6"></a>2 tsp. sesame oil</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-8"></a>4 Tb. peanut oil</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-9"></a>4 tsp. shallots,
minced</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-10"></a>3 Tb.
all-purpose flour</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-11"></a>12 Tb. chicken
stock</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-12"></a>2 Tb. dark soy
sauce</div>
<div lang="en-US">
<br /></div>
<div lang="en-US">
Bun Dough-</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-14"></a>1 Tb. granulated
sugar</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-15"></a>¼ c. warm water
(105°F)</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-16"></a>2¼ tsp. active
dry yeast</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-17"></a>4 c. all-purpose
flour</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-18"></a>2 Tb. lard or
shortening</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-19"></a>½ c. extra-fine
granulated sugar
</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-20"></a>1 c. whole milk,
warm (105°F)</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-21"></a>1 Tb. vegetable
oil</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-22"></a>1 Tb. baking
powder mixed with 1½ Tb. water</div>
<div lang="en-US">
<a href="" name="zlrecipe-ingredient-23"></a><br /><br />
</div>
<div lang="en-US">
<a href="" name="zlrecipe-instruction-2"></a>To make the
filling, heat the oil over medium heat and sauté the shallots 2
minutes or until light brown. Add the flour, stir to combine, and
cook 1 minute.</div>
<div lang="en-US">
<br /></div>
<div lang="en-US">
<a href="" name="zlrecipe-instruction-3"></a>Add the chicken
stock, stir well, and cook 2 minutes. Add soy sauce and cook one
minute. Remove from heat
and stir in cut pork and seasoning ingredients. Chill until very
firm.</div>
<div lang="en-US">
<br /></div>
<div lang="en-US">
<a href="" name="zlrecipe-instruction-6"></a>To make the
dough, dissolve sugar in warm water, sprinkle yeast over; let stand
2-3 minutes, and then stir to mix well. Let set until it starts to
foam, 10 minutes.</div>
<div lang="en-US">
<br /></div>
<div lang="en-US">
<a href="" name="zlrecipe-instruction-7"></a>Sift flour and
make well in the center. Whisk together the lard/shortening, sugar,
yeast mixture, and milk. The fat will not completely dissolve into
the liquid.</div>
<div lang="en-US">
<br /></div>
<div lang="en-US">
<a href="" name="zlrecipe-instruction-8"></a>Combine liquid
mixture with the flour; gradually incorporate the flour with the
liquid to make dough. Knead the dough
for 10 minutes, sprinkling with flour as necessary.</div>
<div lang="en-US">
<br /></div>
<div lang="en-US">
<a href="" name="zlrecipe-instruction-10"></a>Use the oil to
grease the outside of the dough; cover and let rest in warm area 1½
hours or until doubled in size.</div>
<div lang="en-US">
<br /></div>
<div lang="en-US">
<a href="" name="zlrecipe-instruction-11"></a>Punch dough
down and flatten out to about ¾ inch thick. Spread the baking powder
mixture evenly on the dough. This acts as a stabilizer. Roll dough up
and knead about 10 minutes, or until smooth and satiny. The dough
should be firmer than regular white bread dough. Cover and let
rest 30 minutes.</div>
<div lang="en-US">
<br /></div>
<div lang="en-US">
<a href="" name="zlrecipe-instruction-14"></a>Divide the
dough into four equal parts. Roll one part by hand to form a rope
approximately 9 inches long and 1¼ inch in diameter. Mark into 6
equal parts, 1½ inch long. Holding the
dough with one hand, grip at the first mark with the thumb and index
finger of the other hand and tear away briskly to break off a small
dough piece. Continue breaking until you have 24 pieces. Flatten each
piece of dough with your palm. Using a rolling
pin, roll each into a round disk, making quarter turn with each roll. Roll to leave
the center thick; thinner edges are easier to pleat. I had difficulty
getting these as thin as I wanted which led to slightly chewier bao,
but they still tasted wonderful, so don't worry if you can't get them
quite right.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj431xmVmHu3U9O-Lup7moSkUrLCI2OrfoxlylKNmefxDPLZrSQuKynbTn8t5GldMifzFYgh_j7GbhXDyGha-lUOua647UgoiFCesM7ylM81LkL84Eg5GCIOQt_ayJdGNSd65tN5TL-56vd/s1600/IMG_2531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj431xmVmHu3U9O-Lup7moSkUrLCI2OrfoxlylKNmefxDPLZrSQuKynbTn8t5GldMifzFYgh_j7GbhXDyGha-lUOua647UgoiFCesM7ylM81LkL84Eg5GCIOQt_ayJdGNSd65tN5TL-56vd/s320/IMG_2531.JPG" width="320" /></a></div>
<div lang="en-US">
Place about 1
tablespoon of filling at the center of each dough round, flat side
up. Gather the
edges by first pleating counterclockwise, and then twisting to seal
securely. Place the bun round side up on a square piece of parchment
paper (2.5 X 2.5 inches).</div>
<div class="separator" style="clear: both; text-align: center;">
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<div lang="en-US">
Let buns rest,
covered for at least 30 minutes.</div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27tsziDCNNikiiZAOqY7-pa4XTMnQr6QRuBTR347yaHtq5sppwdHQoHjombdUPHdVLU0dzpsyji-TBPl_9LzwuM5xy5KuaHWNamVdCQueu2e4M_eeCWLFI3mtvSs7hqAcUtKC8zVQlU6A/s1600/IMG_2535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27tsziDCNNikiiZAOqY7-pa4XTMnQr6QRuBTR347yaHtq5sppwdHQoHjombdUPHdVLU0dzpsyji-TBPl_9LzwuM5xy5KuaHWNamVdCQueu2e4M_eeCWLFI3mtvSs7hqAcUtKC8zVQlU6A/s320/IMG_2535.JPG" width="320" /></a></div>
<div lang="en-US">
Steam on high
heat for 8 to 10 minutes. Do not uncover the steamer any time during
the steaming. If a flat lid steamer is used, wrap the lid in a
kitchen towel to prevent condensed steam from dripping on the buns.</div>
<div lang="en-US">
<br /></div>
<div lang="en-US">
Eat with dipping sauce and spicy Chinese mustard.
These were so, so, so good! I'm excited to try to make different
fillings. The dough is super easy and comes together perfectly. I
recommend doing this recipe with another person. Having Kirsten work
on the filling while I made the dough cut down on our waiting to eat
bao time.</div>
<div lang="en-US">
<br />These were the perfect end to dumpling day and I
can't wait to make the time to make them again.</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-27453592286880639912013-08-13T09:42:00.000-07:002013-08-13T09:42:00.380-07:00Guo Tie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsTYspZbTIS2K60433plCVVTlp4_NP6WpiCsL_rwOZDr7OuWXsvxUQ3cKNKRNnIerjteig1NJlx7E-IpkSglaT_8rsIkoqPtbZMSasBDT1OcON51tzuiKThXc1zOkm3cgNUmpuj4gRToX/s1600/IMG_2537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsTYspZbTIS2K60433plCVVTlp4_NP6WpiCsL_rwOZDr7OuWXsvxUQ3cKNKRNnIerjteig1NJlx7E-IpkSglaT_8rsIkoqPtbZMSasBDT1OcON51tzuiKThXc1zOkm3cgNUmpuj4gRToX/s320/IMG_2537.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Who doesn't love a
potsticker? <a href="http://traditionalchineserecipes.blogspot.com/2011/08/guo-tie-and-jiaozi-pot-stickers-and.html">We had to make some</a>. This makes a ridiculous amount of
filling so either get more wrappers or throw it in with some fried
rice. The dipping sauce is the base we used. I know we added a lot of
other stuff to it. Go crazy and make it to taste.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Guo Tie and Dipping Sauce
via <i>Traditional Chinese Recipes</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Makes
so many (at least 20)</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US">
1 lb. ground pork
</div>
<div lang="en-US">
1 lb. napa cabbage</div>
<div lang="en-US">
2 green onions, white and green portion minced</div>
<div lang="en-US">
1 Tb. minced ginger</div>
<div lang="en-US">
1 Tb. Shao Xing rice wine or dry sherry</div>
<div lang="en-US">
2 Tb. sesame oil</div>
<div lang="en-US">
1 Tb. soy sauce</div>
<div lang="en-US">
1 tsp. salt, to taste.</div>
<div lang="en-US">
1 Tb. cornstarch</div>
<div lang="en-US">
¼ to ¾ c. chicken or pork stock</div>
<div lang="en-US" style="margin-bottom: 0in;">
At
least 20 gyoza wrappers</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Dipping
Sauce:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US">
½ c. soy sauce</div>
<div lang="en-US">
¼ c. sweet soy</div>
<div lang="en-US">
2 Tb. Shao Xing wine or dry sherry</div>
<div lang="en-US">
2 Tb. rice vinegar, or Qing Kiang vinegar</div>
<div lang="en-US">
1½ Tb. finely minced ginger, steeped in ¼ c. hot
water for 30 min.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLLlj4rsHLZyH0AhIBGfVYPZ4NNOAVA5UCbpDUnQbbm3TO3ctr1U3-wl4YJH3KuZx9cFQatA28HDFMqnBlyge6xN4jv_HhHG-KmBS20XJqQ66915COQ0EVM1Xl7Pra9x_x6ZkQOxuBNqI/s1600/IMG_2530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLLlj4rsHLZyH0AhIBGfVYPZ4NNOAVA5UCbpDUnQbbm3TO3ctr1U3-wl4YJH3KuZx9cFQatA28HDFMqnBlyge6xN4jv_HhHG-KmBS20XJqQ66915COQ0EVM1Xl7Pra9x_x6ZkQOxuBNqI/s320/IMG_2530.JPG" width="320" /></a></div>
<div lang="en-US">
<br />Make the dipping sauce first. Mix all of the
ingredients together plus whatever fun stuff you come up with and set
aside.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Separate cabbage leaves
and blanch in boiling water for about two and a half minutes. Allow
to cool. Wring out the water from the blanched cabbage using a
kitchen towel, and chop to 1/4" to 1/2" pieces. Mix this
together with meat and all remaining filling ingredients, adding
cornstarch last. Add chicken or pork stock slowly as you mix the
filling in one direction. Continue adding stock until mixture is
visibly wet and "sloppy." If you've overdone the addition
of liquid, and the filling is impossible to handle when making the
dumpling, add more cornstarch to firm it up. Keep in mind that the
filling will firm up when it is refrigerated. Covered, the filling
can be refrigerated for up to five days. When you are ready to fill
the dumplings, make one and boil it to test the flavor and texture,
and making any adjustments at that time.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Moisten the edge of a
wrapper all the way around with water, then using a spoon or
chopsticks, place approximately a heaping tablespoon of filling in
the center. Fold the skin, and before the edges touch, grasp them
with your right thumb and index finger, and beginning at the fold,
pleat the outside edge, guiding the dough with your left fingers and
press it to the inside. As you do this from right to left, you will
create a dumpling, which, when set aside on a piece of parchment
paper or floured board, will form a flat side perfect for browning
when making potstickers. With a little practice, this process will
become second nature.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrA4HL8LAWhth32Hqde82UhzI0yqSZ0aLFdvRWlwuLa7Z2AW994Jdr68E2AeYsctXXMF0UCwICuOiGsWj-7MmqGxquB-iTIenrH4r6wYKRYdZ3InypygOnzwCr-XW1774cW5hfX5UG6Wp/s1600/IMG_2533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrA4HL8LAWhth32Hqde82UhzI0yqSZ0aLFdvRWlwuLa7Z2AW994Jdr68E2AeYsctXXMF0UCwICuOiGsWj-7MmqGxquB-iTIenrH4r6wYKRYdZ3InypygOnzwCr-XW1774cW5hfX5UG6Wp/s320/IMG_2533.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhJZeMc1jbY-NQdC0PlLC0evgspvb5oiJ0KOsCYJpfnLMgxYwPesZ-17SCGEzMUj1_bjNIgtC43TJSx-or_340__GkcFsdhiMjvEuDTzSFr-FEl_IJayHKiyFQf42mhSvYARmmtK6_A6U/s1600/IMG_2539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhJZeMc1jbY-NQdC0PlLC0evgspvb5oiJ0KOsCYJpfnLMgxYwPesZ-17SCGEzMUj1_bjNIgtC43TJSx-or_340__GkcFsdhiMjvEuDTzSFr-FEl_IJayHKiyFQf42mhSvYARmmtK6_A6U/s320/IMG_2539.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Pre-heat a flat bottomed,
well-seasoned pan or skillet on medium heat; add peanut oil to a
depth of approximately 1/16 inch. Arrange guo tie close together with
the flat side of the dumpling in the oil. Cover and cook for about 3
minutes; after a couple of minutes, lift one or two of the dumplings
to see how the browning is progressing. Add water to a depth of about
1/8”—be careful, this will spatter. Cover again and turn heat
down to low or medium low, for about 4 minutes. After the potstickers
are well steamed, uncover and cook for another two minutes, to
evaporate any remaining water and to re-crisp the dumplings. Remove
dumplings to a platter, and serve with browned sides facing up.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Like with frozen
potstickers, these stuck to the pan. It's a matter of getting them
before all the oil is absorbed into the potsticker itself. The timing
might be hard, but the food is delicious. Made all the better when
you have a unicorn friend to hang out with your dumplings.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
I saved the best for last.
Check out the amazing bao we made tomorrow.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<br />
<div lang="en-US" style="margin-bottom: 0in;">
<br /><br />
</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-61375826395146103122013-08-12T08:12:00.000-07:002013-08-12T08:12:53.421-07:00Siu Mai<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgJKzcoWQuVnyp86v5AlhzMvmwMGGLO0PofMFLQjJTzkoiPFYxHzYrLhJKWbA9e2vQjdYLkaQufuiMdtq2MKqDvQehuhOiZNwaPTQSTwDfQogKWjHf4NUeIxG1dWTLqYrfXLUXD3QQg5Y/s1600/IMG_2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgJKzcoWQuVnyp86v5AlhzMvmwMGGLO0PofMFLQjJTzkoiPFYxHzYrLhJKWbA9e2vQjdYLkaQufuiMdtq2MKqDvQehuhOiZNwaPTQSTwDfQogKWjHf4NUeIxG1dWTLqYrfXLUXD3QQg5Y/s320/IMG_2529.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Somewhere, about 50
billion years, <a href="http://acilantrocolor.blogspot.com/">Kirsten</a> and I really wanted to have a dumpling day.
The main goal was bao, but first I wanted to share the two other
dumplings we made. <a href="http://chinesefood.about.com/od/dimsumdumplings/r/siumai.htm">Siu mai</a> is something I go nuts over at dim sum
restaurants. As you'll see below, we definitely did not have the deft
skill to perfectly seal these delicate dumplings like you see at dim
sum places, but they were tasty nonetheless.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Siu Mai slightly modified
via <i>About Chinese Food</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Makes
about 20 dumplings</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
6 oz. peeled deveined
large shrimp</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 green onion</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 tsp. minced ginger</div>
<div lang="en-US" style="margin-bottom: 0in;">
¾ c. ground pork</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 Tb. oyster sauce</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 tsp. Chinese rice wine
or dry sherry</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 tsp. sesame oil</div>
<div lang="en-US" style="margin-bottom: 0in;">
½ tsp. granulated sugar</div>
<div lang="en-US" style="margin-bottom: 0in;">
About 20 gyoza wrappers
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Soak the shrimp in warm, lightly salted water for 5
minutes. Pat dry. Mince the shrimp and green onion.
Combine with the ginger and pork. Stir in the seasonings. Mix the
filling ingredients thoroughly.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZSry_X_pW84UEZSokY-m9UEMySidx8M4J2LIoFCD9BwdzRRDEZHwwt1e3a8q0qHYMRooPOnhX9YUweSR0tFPrjaPHz3lXoFpLvsSSfLLnOGbMiT8czOO9Nv_AcgSs9aq2-BieBKSqO7j/s1600/IMG_2525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZSry_X_pW84UEZSokY-m9UEMySidx8M4J2LIoFCD9BwdzRRDEZHwwt1e3a8q0qHYMRooPOnhX9YUweSR0tFPrjaPHz3lXoFpLvsSSfLLnOGbMiT8czOO9Nv_AcgSs9aq2-BieBKSqO7j/s320/IMG_2525.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvJzJsz2TGXj4b2ArLmMK_eDndmjzbpdGOh8NJnms7zrBFYy5zr-RVON8hZPT9lIXVkz8VxZMib-nPsKTBNtQYF9K9erpeEXsydayYuddAYLw_69VYLvWRjmFmxORjOMf5kpeWbzqZ5VN/s1600/IMG_2526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvJzJsz2TGXj4b2ArLmMK_eDndmjzbpdGOh8NJnms7zrBFYy5zr-RVON8hZPT9lIXVkz8VxZMib-nPsKTBNtQYF9K9erpeEXsydayYuddAYLw_69VYLvWRjmFmxORjOMf5kpeWbzqZ5VN/s320/IMG_2526.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyojrupOf4j9VMYu3xiofEIorCkN6LVvGiiMSNbwcxn1obsnD9PthxIQayul3KtuFFxbCMGlMhYuCGg_vu1Yy5-2Ko1I5CcfoeOFLj7FxjT2z93oQwORvwRkYSxriRmlhV641m9JjvYbN/s1600/IMG_2528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyojrupOf4j9VMYu3xiofEIorCkN6LVvGiiMSNbwcxn1obsnD9PthxIQayul3KtuFFxbCMGlMhYuCGg_vu1Yy5-2Ko1I5CcfoeOFLj7FxjT2z93oQwORvwRkYSxriRmlhV641m9JjvYbN/s320/IMG_2528.JPG" width="320" /></a></div>
<div lang="en-US">
Lay a gyoza wrapper in front
of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle,
taking care not to get too close to the edges. Gather up the edges of
the wrapper and gently pleat so that it forms a basket shape, with
the top of the filling exposed.</div>
<div lang="en-US">
Steam over boiling water until the filling is cooked
through, 5 to 10 minutes.</div>
<div lang="en-US">
<br /></div>
<br />
<div lang="en-US">
These pair well with bao and the guo tie I'll post
tomorrow. It's fun trying new things! Even with the not so great
pleating, they were so good.</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-15745680776280267622013-08-11T14:17:00.004-07:002013-08-11T14:17:49.917-07:0040 Cloves Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioR9SMEO2DYp2LGiE91bb4cRLTsCxvGvLRvYVHSoJZBdA08lPHqlKE8u2Ke1mhR-lQho1mATDNLLONdCYMenuBPVHOERFVZcfpg2THEjq7tGxy3F29bXT-zyA0b9dr4j56BGCpo3gv0aUa/s1600/IMG_2372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioR9SMEO2DYp2LGiE91bb4cRLTsCxvGvLRvYVHSoJZBdA08lPHqlKE8u2Ke1mhR-lQho1mATDNLLONdCYMenuBPVHOERFVZcfpg2THEjq7tGxy3F29bXT-zyA0b9dr4j56BGCpo3gv0aUa/s320/IMG_2372.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
It's a cloudy day here in
Portland. This is the perfect recipe for a day like today. It is
amazingly easy and even more delicious. It's a fantastic one to
share. Make sure you have a loaf of crusty bread with this. You'll
need it for dunking in the oil.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
40 Cloves Chicken via <i>Good
Eats</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Serves
6</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
1
3-to-4 lb. broiler/fryer chicken, cut into 8 pieces</div>
<div lang="en-US" style="margin-bottom: 0in;">
Kosher
salt, to taste</div>
<div lang="en-US" style="margin-bottom: 0in;">
Freshly
ground black pepper</div>
<div lang="en-US" style="margin-bottom: 0in;">
2
Tb. plus ½ c. olive oil (not extra-virgin)</div>
<div lang="en-US" style="margin-bottom: 0in;">
5
sprigs fresh thyme</div>
<div lang="en-US" style="margin-bottom: 0in;">
40
cloves garlic, peeled.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ea0TO0OIqlMbwiBsUN1paFLiHd1ORs21U46D6J5KPLU5tBUN7eFjO9GGi8t62BdTBCJ0dMKtSpo8-_59pR5q95qXR8fHh1F4vjuGP0axRAqAqhX57Txxx2pRso4AXAgfRDJO56rk9-Mo/s1600/IMG_2367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ea0TO0OIqlMbwiBsUN1paFLiHd1ORs21U46D6J5KPLU5tBUN7eFjO9GGi8t62BdTBCJ0dMKtSpo8-_59pR5q95qXR8fHh1F4vjuGP0axRAqAqhX57Txxx2pRso4AXAgfRDJO56rk9-Mo/s320/IMG_2367.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Heat
the oven to 350 degrees.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Season
the chicken all over with salt and pepper. Coat the chicken pieces on
all sides with 2 tablespoons of oil.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4akROqqiLXv-cQWryIvchp6SnHV7dXZP7FOHFv6MNU54hu4ypI8Y7xp5Q9jobk6gF9oqls0o0dgjh-ckAL2Qis9NaWom_fhErT73paC50W6FNB2RPtqUCiOwDvdGqXLlnf6Td29W-Xy4/s1600/IMG_2369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4akROqqiLXv-cQWryIvchp6SnHV7dXZP7FOHFv6MNU54hu4ypI8Y7xp5Q9jobk6gF9oqls0o0dgjh-ckAL2Qis9NaWom_fhErT73paC50W6FNB2RPtqUCiOwDvdGqXLlnf6Td29W-Xy4/s320/IMG_2369.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFpg6dljpqjfT7uvZHWHcWf5H5SZeSQg5akLi4OB9yrL_S7TYhtcPlencaX8XA2JitwMUNNIHHkISOPEgusvHG7ZAAML8670LYIHsXCXmeDmtNJl1ipfnOsMJbIsud2-wSBXj7PYbLmYP/s1600/IMG_2370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFpg6dljpqjfT7uvZHWHcWf5H5SZeSQg5akLi4OB9yrL_S7TYhtcPlencaX8XA2JitwMUNNIHHkISOPEgusvHG7ZAAML8670LYIHsXCXmeDmtNJl1ipfnOsMJbIsud2-wSBXj7PYbLmYP/s320/IMG_2370.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85lL08Vj3caPNyVdPv9dyw7uZKk4HkuWcKIX2Y-fg25qBhbPIaM7hGZMrFAIbCSPovfK2mCO_6CLQDaDSngDuxFJq6VcSMFsEH2kCjijbctfq8euKm69lbE31JRXU3tCxKW5hfXs7FZl_/s1600/IMG_2371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85lL08Vj3caPNyVdPv9dyw7uZKk4HkuWcKIX2Y-fg25qBhbPIaM7hGZMrFAIbCSPovfK2mCO_6CLQDaDSngDuxFJq6VcSMFsEH2kCjijbctfq8euKm69lbE31JRXU3tCxKW5hfXs7FZl_/s320/IMG_2371.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
In
a 12-inch straight-sided oven-safe saute pan over high heat, cook the
chicken for 5 to 7 minutes per side, until nicely browned. Remove the
pan from the heat; add the remaining ½ cup of oil, the thyme, and
garlic cloves. Cover and bake for 1½ hours.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Remove
the pan from the oven and set aside for 15 minutes with the lid on.
Serve family style.
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<br />
<div lang="en-US" style="margin-bottom: 0in;">
We've
done this one several times. It's nice picking up a already cut up
chicken, tossing it in the freezer, and then defrosting it just for a
day like today. Perfect Sunday supper. Or midweek. Peeling all that
garlic can be a pain, but it is so worth it. The garlic becomes so
soft and spreadable, you'll have extra from sandwiches and bread for
a couple of days. Just give it a shot. You'll love it.</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-21115210023932222992013-08-10T09:14:00.003-07:002013-08-10T09:14:57.956-07:00Baked Ranchero Eggs with Blistered Jack Cheese and Lime Crema<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggE7eLHGY5raGbk2L8A8OByOJ9Cs3cUZJKVWXbebFH5SYGEBQmEFdHA_pNgPrdATP9qG8vOEHWHRzXcex6IWTfobQn9lv6O3-4nY2RqHo_prDokzgDixWfXPvS8637Zs-HryrAB5iiLU5q/s1600/20130526_192908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggE7eLHGY5raGbk2L8A8OByOJ9Cs3cUZJKVWXbebFH5SYGEBQmEFdHA_pNgPrdATP9qG8vOEHWHRzXcex6IWTfobQn9lv6O3-4nY2RqHo_prDokzgDixWfXPvS8637Zs-HryrAB5iiLU5q/s320/20130526_192908.jpg" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
I am the worst at
blogging. This is an example. I meant to post this, after meaning to
post it forever ago before that, <a href="http://betterwithgarlic.blogspot.com/2013/07/whole-lemon-bars.html">almost a month ago</a>. And these are
really bad cell phone pictures, which aren't usually really bad, but
these ones are. Believe me when I say this tastes a lot better than
it looks here.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Baked Ranchero Eggs with
Blistered Jack Cheese and Lime Crema via <i>The Smitten Kitchen
Cookbook</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Serves
4-6</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 jalapeno</div>
<div lang="en-US" style="margin-bottom: 0in;">
3 c. whole tomatoes (from
a 28 oz. can), fire roasted if possible</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 medium white onion,
roughly chopped</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 large garlic clove,
crushed and peeled</div>
<div lang="en-US" style="margin-bottom: 0in;">
Salt and freshly ground
pepper, to taste</div>
<div lang="en-US" style="margin-bottom: 0in;">
1¾ c. cooked black beans
(or from a 15 oz. can), drained (optional)</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
2 Tb. olive oil</div>
<div lang="en-US" style="margin-bottom: 0in;">
4 small (6 inch) corn
tortillas</div>
<div lang="en-US" style="margin-bottom: 0in;">
Salt, to taste</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
12 large eggs</div>
<div lang="en-US" style="margin-bottom: 0in;">
1¼ c. coarsely shredded
jack cheese</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
2 Tb. freshly squeezed
lime juice, from about 1 lime</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 c. crema mexicana or
sour cream</div>
<div lang="en-US" style="margin-bottom: 0in;">
¼ c. chopped fresh
cilantro</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Halved in 9 inch skillet
or quartered and baked in 1-quart gratin dish</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Make ranchero sauce first.
Preheat oven to 450 degrees. First, taste your jalapeno for heat.
Adjust the amount accordingly, halving or quartering the pepper, if
needed, and toss into a blender. I like it spicy, so I just went for
the whole thing. Add the tomatoes, onion, garlic, and several pinches
of salt and pepper, and blend until smooth. Pout into a 12-inch
ovenproof skillet, add black beans, if using them, and bring to a
simmer. Cook for 10 minutes, or until it has reduced slightly.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Meanwhile, brush a baking
sheet with 1 tablespoon of the olive oil. Cut the tortillas into
½-inch-wide strips, and arrange them on the oiled tray. Brush the
tops of the tortilla strips with the remaining tablespoon of oil, and
sprinkle with salt. Bake for 3 to 6 minutes, or until they are brown
and crisp. Mine are a little thicker, so it needed to bake a little
longer, more like 10 minutes. Turn them over once if needed. Remove
the strips from the oven, then preheat broiler.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
In a separate bowl, stir
together the lime juice, crema, and a pinch of salt.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-jFI1wSNdQotLCn6WC1uCiVfNQIe30VLz2NFZgfWAwevdusN7Kmp8hsUQeb6EtXka1KLbBIwdfsAYbe9-Kc4gYQYDZZ59AcplBlG_Oh7PsMkUat93btFpHvWq5eT2sjQC-Cy-k9ERbsAi/s1600/20130526_192522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-jFI1wSNdQotLCn6WC1uCiVfNQIe30VLz2NFZgfWAwevdusN7Kmp8hsUQeb6EtXka1KLbBIwdfsAYbe9-Kc4gYQYDZZ59AcplBlG_Oh7PsMkUat93btFpHvWq5eT2sjQC-Cy-k9ERbsAi/s320/20130526_192522.jpg" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Once the sauce has
thickened slightly, remove the pan from heat, and break the eggs
across the surface of the sauce, distributing them as evenly as
possible. Return to heat, cover the pan, and simmer the eggs gently
in the sauce for about 10 to 12 minutes, until the whites are nearly
but not completely opaque. Sprinkle the surface of the tomato-egg
mixture with cheese, and broil until the cheese is bubbly and a bit
blistered, just a few minutes.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqepoLGeOg_j5yGSnBL_leaArUB28P6TDutSypKNtyAGtUlsKQDZwNVX5DIk5PJa17nQn1yU93JhQRyjWjUpyGqfhUjxaXcpxOeGT5uo70KcMf28-M0gkhHr0rGpkEJzYXTMjQkM_s-C0p/s1600/20130526_192821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqepoLGeOg_j5yGSnBL_leaArUB28P6TDutSypKNtyAGtUlsKQDZwNVX5DIk5PJa17nQn1yU93JhQRyjWjUpyGqfhUjxaXcpxOeGT5uo70KcMf28-M0gkhHr0rGpkEJzYXTMjQkM_s-C0p/s320/20130526_192821.jpg" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Garnish with dollops of
lime crema, broken-up pieces of tortilla strips, and cilantro. Serve
immediately.</div>
<div lang="en-US" style="margin-bottom: 0in;">
I ended up overcooking the
eggs a bit while trying to get the whites to set. It still tasted
really good, but without that unctuous yolky flavor and mouthfeel. I
would definitely make this again. The sauce is awesome and it makes
enough for using on another dish later on.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<br />
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-82566902100669198032013-07-19T07:37:00.001-07:002013-07-19T07:37:55.935-07:00Whole Lemon Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdceAkt7AsNKIKGwJK3OOMrfjNCZ-x7ZCu_7-K1OCeKiWHqICbZS6qOL4lrXa3thr4AyAYAyaXjkZm2i5o_olBerdK7qhUSTGgqVZZ_ULCarvuf7s24O3kCMz3F74QCcx6AQoRY12-bBx/s1600/IMG_2649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdceAkt7AsNKIKGwJK3OOMrfjNCZ-x7ZCu_7-K1OCeKiWHqICbZS6qOL4lrXa3thr4AyAYAyaXjkZm2i5o_olBerdK7qhUSTGgqVZZ_ULCarvuf7s24O3kCMz3F74QCcx6AQoRY12-bBx/s320/IMG_2649.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
I am still taking pictures
of food, editing them, and working on blog posts. Unfortunately, then
this all languishes in a folder on my computer and takes a very long
time to make it to the Internet. My goal for the next month or so is
to clear out this backlog (finally) and try to post a little more
regularly. Because I like it and I like to share.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Blame mom brain. It's a
real thing.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
This is another fantastic
recipe from The Smitten Kitchen Cookbook (have you checked it out
yet? <a href="http://betterwithgarlic.blogspot.com/2013/06/shaved-asparagus-pizza.html">I've given you a lot of time</a>). Less fussy than most lemon bar
recipes, it is not in any way less delicious. Go impress your friends
and make this now.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Whole Lemon Bars via <i>The
Smitten Kitchen Cookbook</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Makes
16 way too delicious squares</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
1 c. all purpose flour</div>
<div lang="en-US" style="margin-bottom: 0in;">
1/3 c. sugar</div>
<div lang="en-US" style="margin-bottom: 0in;">
¼ tsp. salt</div>
<div lang="en-US" style="margin-bottom: 0in;">
8 Tb. unsalted butter, cut
into chunks, plus extra for greasing pan</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
1 small-to-medium-sized
lemon (about 4½ oz.)</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 1/3 c. sugar</div>
<div lang="en-US" style="margin-bottom: 0in;">
8 Tb. unsalted butter, cut
into chunks</div>
<div lang="en-US" style="margin-bottom: 0in;">
4 large eggs</div>
<div lang="en-US" style="margin-bottom: 0in;">
2 Tb. cornstarch</div>
<div lang="en-US" style="margin-bottom: 0in;">
¼ tsp. salt</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Place a rack in middle of
oven and preheat to 350 degrees. Cut two 12-inch lengths of parchment
paper, and trim each to fit the bottom of an 8-inch square baking
pan. Pres the first sheet into the bottom and up the sides of your
pan in one direction, then use the second sheet to line the rest of
the pan, running it perpendicular to the first sheet. Lightly butter
exposed parts of parchment or coat them with a nonstick cooking
spray. Set the pan aside.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
To make the crust, blend
the flour, sugar, and salt together in the work bowl of a food
processor. Add the butter and pulse until the mixture is powdery, but
if firmly pinched, will hold the pinched shape. Turn the dough crumbs
into the prepared baking pan and press the dough evenly across the
bottom and about ½ inch up the sides. Prick the dough all over with
a fork and bake for 20 minutes, or until lightly browned. Should any
parts bubble up, gently prick them again with a fork. Leave the oven
on.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
To make the filling, cut
the lemon in half. If the widest part of the white is ¼ inch thick
or less, continue to the next step. If any part of it is thicker than
¼ inch, however, remove the skin and pith from half the lemon by
placing the lemon cut-side-down on the cutting board, cut downward
and discard it. The second half, even if just as thick, can be used
as is.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Cut your lemon halves into
thin rings and discard any seeds. Toss the lemon rounds, flesh and
peel, in the bowl of the food processor, add the sugar, and run the
machine until the lemon in thoroughly pureed, about 2 minutes. Add
the butter and again run the machine until the mixture is smooth,
scraping down the sides of the work bowl as needed. Add the eggs,
cornstarch, and salt and pulse the machine in short bursts until the
mixture is evenly combined.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Pour the lemon mixture
over the crust and bake it for 35 to 40 minutes, or until the filling
is set. You can test this by bumping the pan a little; it should only
jiggle slightly. Look for the lemon bars to turn light brown.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFiXv6LVm-hUiLpSyHKqsbVfgD5tr6DtDR3ATWFz4ni6DoKb-U7ClYL1G0lWrkPK1Ot7Bz8NNaSgQILwKJhQggvefgTNF4rAPNdsv5jLYiFNB3jMjF2yW-idKucl5jSGgHNRr7_GSAjm03/s1600/IMG_2647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFiXv6LVm-hUiLpSyHKqsbVfgD5tr6DtDR3ATWFz4ni6DoKb-U7ClYL1G0lWrkPK1Ot7Bz8NNaSgQILwKJhQggvefgTNF4rAPNdsv5jLYiFNB3jMjF2yW-idKucl5jSGgHNRr7_GSAjm03/s320/IMG_2647.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKuiJqiBVEAf3NWVCiVfqg-cwFppxRjSertrbSkIV04uCZjBCa8QPykPzBbSt-Z1I8kLh2kOM5uu54XjWDDX2VCpgCvQ3yeZIMlg74HCnuwc7yQUJ8ungaZuvZhi1S2OMrkkCw2BFeUKd/s1600/IMG_2648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKuiJqiBVEAf3NWVCiVfqg-cwFppxRjSertrbSkIV04uCZjBCa8QPykPzBbSt-Z1I8kLh2kOM5uu54XjWDDX2VCpgCvQ3yeZIMlg74HCnuwc7yQUJ8ungaZuvZhi1S2OMrkkCw2BFeUKd/s320/IMG_2648.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Let the pan cool
completely on rack or in the fridge. Gently cut around the outside of
the parchment paper to make sure no sides have stuck, then gently use
the parchment sling to transfer the bars from pan to cutting board.
Cut into 16 squares.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<br />
<div lang="en-US" style="margin-bottom: 0in;">
Gooey. Lemony. So so good.</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-4226725192402565012013-06-24T07:53:00.003-07:002013-06-24T07:53:33.034-07:00Cinnamon Roasted Pineapple with Macadamia Nut Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgST3QwEskjCny_b8p2u8NMvmkvdpdml6CBWiDhtVLKXn4XtUNyd4daSY-vHK_OONBBCZZ6cylP8yX-eJc_g64H8lk63HrIe4UgIFijBnd_Dkfswzqn5y6YoNWUK59lzqbOidcesSsa0tJC/s1600/IMG_2378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgST3QwEskjCny_b8p2u8NMvmkvdpdml6CBWiDhtVLKXn4XtUNyd4daSY-vHK_OONBBCZZ6cylP8yX-eJc_g64H8lk63HrIe4UgIFijBnd_Dkfswzqn5y6YoNWUK59lzqbOidcesSsa0tJC/s320/IMG_2378.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
I love free samples. When
I was a kid and we'd go to Costco, my brother and I would try to
sidle in to get second and thirds of samples we really liked, not
realizing it's okay to take more than one. It was pretty funny and we
thought we were so sneaky.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
I got this recipe from a
free sample at Whole Foods. It's pretty easy and without the
macadamia cream, is universally popular. Try it on a cooler day this
summer (or modify it for the grill).</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Cinnamon Roasted Pineapple
with Macadamia Nut Cream via <i>Whole Foods</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Serves
4</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
¾
c. raw unsalted macadamia nuts or cashews</div>
<div lang="en-US" style="margin-bottom: 0in;">
1/3
c. chopped pitted dates</div>
<div lang="en-US" style="margin-bottom: 0in;">
1
c. boiling water</div>
<div lang="en-US" style="margin-bottom: 0in;">
1
fresh pineapple, peeled, cored, and cut into ½-inch-thick slices</div>
<div lang="en-US" style="margin-bottom: 0in;">
½
tsp. ground cinnamon</div>
<div lang="en-US" style="margin-bottom: 0in;">
1
tsp. vanilla extract</div>
<div lang="en-US" style="margin-bottom: 0in;">
1/8
tsp. sea salt</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRlSUE29qm1e0LGxCUWT3OiwFHMKCLePrEw8xg4gBf2Wvr-PzZ-2j2_FvrlOQRo3A6svwv2xHVXbMnor0ai9nlljQ6iFpcxGGBDJ3ZEmqEi_NaPxPcZmMLcPujBCvSppbeOp7xiRDigHZL/s1600/IMG_2373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRlSUE29qm1e0LGxCUWT3OiwFHMKCLePrEw8xg4gBf2Wvr-PzZ-2j2_FvrlOQRo3A6svwv2xHVXbMnor0ai9nlljQ6iFpcxGGBDJ3ZEmqEi_NaPxPcZmMLcPujBCvSppbeOp7xiRDigHZL/s320/IMG_2373.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
In
a small bowl, combine the nuts and dates with boiling water and let
soak 30 minutes.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiu-wNV2rZaW2qKB92Rxhvlb0Zo-m8vCVk5Rlre5ihyphenhyphen0-Nbd7fhKOVwsLyLcQThchBUORZuP0NNwDWnrhWkrwtd5dgORxKMbH_7dnmNXeKgRPY2cSaDR24GYl2qmclsWrXgKJ-Bff89tSt/s1600/IMG_2374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiu-wNV2rZaW2qKB92Rxhvlb0Zo-m8vCVk5Rlre5ihyphenhyphen0-Nbd7fhKOVwsLyLcQThchBUORZuP0NNwDWnrhWkrwtd5dgORxKMbH_7dnmNXeKgRPY2cSaDR24GYl2qmclsWrXgKJ-Bff89tSt/s320/IMG_2374.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ454EgDgNRsV5HrN1nSpB9Mh5fhzjxPHPiFd4sG9PZyxyzAJlQI6A_AFXNRLS8iY42Y4wx1fYJMcwp_EUkR-UMstfTIjXXMWOg26zKnD7GrEnZtSHzShp1VkvgzMBk-lNqH6gw7KNeD-E/s1600/IMG_2376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ454EgDgNRsV5HrN1nSpB9Mh5fhzjxPHPiFd4sG9PZyxyzAJlQI6A_AFXNRLS8iY42Y4wx1fYJMcwp_EUkR-UMstfTIjXXMWOg26zKnD7GrEnZtSHzShp1VkvgzMBk-lNqH6gw7KNeD-E/s320/IMG_2376.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
Meanwhile,
preheat oven to 400 degrees and line a large baking sheet with
parchment paper. Arrange pineapple in a single layer over the paper
and sprinkle with cinnamon. Roast until pineapple is very tender and
lightly browned, about 30 minutes.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Pour
nuts, dates, and soaking water into a blender and add vanilla and
salt. Blend until very smooth, about 1 minute, stopping to scrape
down the sides of the blender once or twice. Serve drizzled over the
warm pineapple.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
This
recipe hits all the key diet trends: vegan, wheat free. Don't worry
about all of that. No matter what your diet consists of, there is
only one word for this and that word is delicious.</div>
<div lang="en-US" style="margin-bottom: 0in;">
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<br />
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-15050185911866913242013-06-19T10:30:00.000-07:002013-06-19T10:30:02.241-07:00Shaved Asparagus Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKy8p-E0B60P-OsDAkz36w77Ckq2IRTyHudNBkGi1ryef21twUMdmaQSdKael-suIgUp5Xskh6oLs-BA2divZvaXkQq5m3LjM5ZSX9q09w8wfu1uVDnPAWGm1dm-TbxLXK4ywn5RF_WQ6p/s1600/IMG_2624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKy8p-E0B60P-OsDAkz36w77Ckq2IRTyHudNBkGi1ryef21twUMdmaQSdKael-suIgUp5Xskh6oLs-BA2divZvaXkQq5m3LjM5ZSX9q09w8wfu1uVDnPAWGm1dm-TbxLXK4ywn5RF_WQ6p/s320/IMG_2624.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEZtJt78hkMAi5MrBUX2E-KqLfXOA9-14kjDqmSCig7q9OIgjgL_lghjPeXw_UkVp-HovaxpCBOp9XHTbzm2L9OCV3zz42fv7jq3J-dvRSTCPOBGbJ1U5oqbqEjEuQPgBijAWo7nvNlTMi/s1600/IMG_2625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEZtJt78hkMAi5MrBUX2E-KqLfXOA9-14kjDqmSCig7q9OIgjgL_lghjPeXw_UkVp-HovaxpCBOp9XHTbzm2L9OCV3zz42fv7jq3J-dvRSTCPOBGbJ1U5oqbqEjEuQPgBijAWo7nvNlTMi/s320/IMG_2625.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
So, the Smitten Kitchen
cookbook is amazing. Yes, <a href="http://smittenkitchen.com/blog/2010/05/shaved-asparagus-pizza/">this recipe</a> is also on her blog, but just
know that you need to check out the cookbook. I have a couple more
that are cookbook exclusives and then you'll know.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Shaved Asparagus Pizza via
<i>The Smitten Kitchen Cookbook (and blog):</i></div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Makes
1 thin crust 12” pizza</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Pizza dough:</div>
<div lang="en-US" style="margin-bottom: 0in;">
1½ c. flour (can replace
up to half of this with whole wheat flour)<br />1 tsp. salt<br />¾ tsp.
active dry yeast<br />½ c. lukewarm water (may need up to 1 or 2
tablespoons more)<br />1 Tb. olive oil
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Toppings:<br />½ lb.
Asparagus<br />¼ c. grated Parmesan<br />½ lb. mozzarella, shredded or
cut into small cubes<br />2 tsp. olive oil<br />½ tsp. coarse
salt<br />Several grinds black pepper<br />1 scallion, thinly sliced
</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<span lang="en-US">Stir dry ingredients, including yeast, in a
large bowl. Add water and olive oil, stirring mixture into as close
to a ball as you can. Dump all clumps and floury bits onto a lightly
floured surface and knead everything into a homogeneous ball.</span><br />
<span lang="en-US"><br /></span>
Knead it for just a minute or two. Lightly oil the bowl where you
had mixed it — one-bowl recipe! — dump the dough in, turn it over
so all sides are coated, cover it in plastic wrap and leave it
undisturbed for an hour or two, until it has doubled in size.<br />
<br />
Dump it back on the floured counter and gently press the air out
of the dough with the palm of your hands. Fold the piece into an
approximate ball shape, and let it sit under that plastic wrap for 20
more minutes.<br />
Preheat your oven to the hottest temperature it goes, or about 500
in most cases. If you use a pizza stone, have it in there.<br />
<br />
Prepare the asparagus. No need to snap off ends; they can be your
“handles” as you peel the asparagus. Holding a single asparagus
spear by its tough end, lay it flat on a cutting board and using a
vegetable peeler create long shavings of asparagus by drawing the
peeler from the base to the top of the stalk. Repeat with remaining
stalks and don’t fret some pieces are unevenly thick (such as the
end of the stalk, which might be too thin to peel); the mixed
textures give a great character to the pizza. Discard tough ends.
Toss peelings with olive oil, salt and pepper in a bowl and be sure
to try one. It is incredibly good. I'd love to try it as a salad.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2MF75imBP3B-vo4sEN0tW6nM4zHbVwImsqPsu6-Q-Fjn0dEsvVx4ymYiG7Y7gVdAlvJTipnJ9FSpXtQc7HEW9cguuiaInx-XjzJ8bVbK6pTRZefE1PyMnmJdQF3w_PIxHR0KKJ5UCRO6/s1600/IMG_2623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2MF75imBP3B-vo4sEN0tW6nM4zHbVwImsqPsu6-Q-Fjn0dEsvVx4ymYiG7Y7gVdAlvJTipnJ9FSpXtQc7HEW9cguuiaInx-XjzJ8bVbK6pTRZefE1PyMnmJdQF3w_PIxHR0KKJ5UCRO6/s320/IMG_2623.JPG" width="320" /></a></div>
Assemble and bake the pizza. Roll or stretch out your pizza dough
to a 12-inch round. Either transfer to a floured or cornmeal-dusted
pizza peel (if using a pizza stone in the oven) or to a floured or
cornmeal-dusted tray to bake it on. Sprinkle pizza dough with
Parmesan, then mozzarella. Pile asparagus on top. Bake pizza for 10
to 15 minutes, or until edges are browned, the cheese is bubbly and
the asparagus might be lightly charred. Remove from the oven and
immediately sprinkle with scallions, then slice and eat.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWs31it7QkUBXnOrASpjZsApGc1sUpQ-j95OrVLJdMxqN76WsV6Zmzkfu-oaAOmSEWp4mnvwKn7xIGE-ColLQ5irCbSlFtpn9Nh4GxG9-oWs8tmMJe5v6Q6HSL_mIgr26YtqoZLJUVXTM/s1600/IMG_2626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWs31it7QkUBXnOrASpjZsApGc1sUpQ-j95OrVLJdMxqN76WsV6Zmzkfu-oaAOmSEWp4mnvwKn7xIGE-ColLQ5irCbSlFtpn9Nh4GxG9-oWs8tmMJe5v6Q6HSL_mIgr26YtqoZLJUVXTM/s320/IMG_2626.JPG" width="320" /></a></div>
It is much more filling than you'd expect and super tasty. Make it
before asparagus are totally out of season.<br />
<br />
<br /><br />
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-84728856496443657222013-06-18T10:08:00.002-07:002013-06-18T10:10:23.184-07:00Risotto Rice Pudding with Brown Sugar and Vanilla <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVEnxZjbFNGv_GsQ2e9g4ka09utTIP3Cd6o4pfHFXlYvMqLgGb6tji3Pa_ixxXc01g9pz5So0HvROBYtHBgf4zsutJmkJ66Y3UX-_7xoqwTIh7o1UshnH9ISPkT7pZs-8p-e_4GyxNX6t/s1600/20130530_220856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVEnxZjbFNGv_GsQ2e9g4ka09utTIP3Cd6o4pfHFXlYvMqLgGb6tji3Pa_ixxXc01g9pz5So0HvROBYtHBgf4zsutJmkJ66Y3UX-_7xoqwTIh7o1UshnH9ISPkT7pZs-8p-e_4GyxNX6t/s320/20130530_220856.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgIosvz3A5Id1qsv4vY8et35GH7NEO81zwi5CPLMF4lLFV-zUbma3bIWTyPoOgYgLNMOzN2f0O70kGjrZ_BK7a-kUgKWC3nXS3SZPGPu0hwdNlCnNLFeA2nyUrhrd06dhyJheP8zTpX_E/s1600/20130530_220837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgIosvz3A5Id1qsv4vY8et35GH7NEO81zwi5CPLMF4lLFV-zUbma3bIWTyPoOgYgLNMOzN2f0O70kGjrZ_BK7a-kUgKWC3nXS3SZPGPu0hwdNlCnNLFeA2nyUrhrd06dhyJheP8zTpX_E/s320/20130530_220837.jpg" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Sometimes you just need
dessert and you need to not leave the house. Sure, cookies are always
a good choice, but sometimes you just gotta do something different.
Sometimes you gotta make rice pudding. <a href="http://joythebaker.com/2011/06/risotto-rice-pudding-with-brown-sugar-and-vanilla/">This</a> is a fabulous recipe,
though it does take a little longer to come together than stated.
Worth it. Add the caramel like we did. Also so worth it.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Risotto Rice Pudding with
Brown Sugar and Vanilla via <i>Joy the Baker</i>:</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Serves
4</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
2 Tb. unsalted butter</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 c. Arborio rice</div>
<div lang="en-US" style="margin-bottom: 0in;">
3½ to 4 c. milk
</div>
<div lang="en-US" style="margin-bottom: 0in;">
¼ c. brown sugar</div>
<div lang="en-US" style="margin-bottom: 0in;">
¼ tsp. salt</div>
<div lang="en-US" style="margin-bottom: 0in;">
¼ tsp. ground cinnamon</div>
<div lang="en-US" style="margin-bottom: 0in;">
large pinch allspice</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 vanilla bean, split and
scraped (seeds only) or 1 Tb. pure vanilla extract</div>
<div lang="en-US" style="margin-bottom: 0in;">
Blackberries (or any
berries) for topping</div>
<div lang="en-US" style="margin-bottom: 0in;">
Caramel sauce for topping</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
In a medium saucepan, over
low heat, scald 4 cups of milk. Bring the milk to just under boiling,
turn off the flame and let it rest.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
In a large saucepan, over
low heat, melt the butter. Add the rice grains and stir to coat.
Ladle in just enough hot milk to cover the rice. Stir (with a wooden
spoon) over the low flame. The rice will begin to absorb the milk.
When the milk is almost fully absorbed, ladle in more hot milk. Stir
until absorbed. Continue this process, standing over the stove,
stirring milky rice. Taste the rice as you near the end of the milk.
You may only need 3½ cups instead of 4. As you add the last bit of
milk, also incorporate the sugar, salt, spices, and scraped vanilla
beans. Stir well to combine.</div>
<div lang="en-US" style="margin-bottom: 0in;">
Stir over low heat until
the milk is gone and the rice is tender, with just a hint of a
toothsome bite.
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UyG81tcA4XXcb0abSEM2mvItRwu53hGAUpTOScYbjNStwq8CiWf9QWtWtgtKscgXrhUVvuNODYJwYWV3Y1LvpPn2jNMsksKV6uY47gKwGCvjh-XPn3ugD-4VATh4VkgD6U4Xhq_NTQ7M/s1600/20130530_220844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UyG81tcA4XXcb0abSEM2mvItRwu53hGAUpTOScYbjNStwq8CiWf9QWtWtgtKscgXrhUVvuNODYJwYWV3Y1LvpPn2jNMsksKV6uY47gKwGCvjh-XPn3ugD-4VATh4VkgD6U4Xhq_NTQ7M/s320/20130530_220844.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0g08O8V_9_C9T2GtVD2KhdsmI7ksCI_s9KwJx0hUWYIMQ0GTPzamplWvtAvAMT3JFMGrAscZGraHgtXtQO9B3rVTyZLW97fTcJuKtx9lpuEk28tz8zOu8x20jX0tWHbPDoXOeUUhivUT/s1600/20130530_220849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0g08O8V_9_C9T2GtVD2KhdsmI7ksCI_s9KwJx0hUWYIMQ0GTPzamplWvtAvAMT3JFMGrAscZGraHgtXtQO9B3rVTyZLW97fTcJuKtx9lpuEk28tz8zOu8x20jX0tWHbPDoXOeUUhivUT/s320/20130530_220849.jpg" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
If you want it thicker,
continue to cook it for a bit longer. Serve warm or cold, with fresh
berries or without. Or frozen berries. Or caramel sauce.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<div lang="en-US" style="margin-bottom: 0in;">
Rice pudding will last, in
an airtight container in the refrigerator, for up to 4 days.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br /></div>
<br />
<div lang="en-US" style="margin-bottom: 0in;">
Super tasty! Super easy!
Do it now!</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0tag:blogger.com,1999:blog-4013734364347230691.post-36346180325240444832013-05-14T14:44:00.000-07:002013-05-14T14:44:15.820-07:00Kale Caesar Salad with Grilled Goat Cheese<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuO3s-vfziFXYqUy7B2ZjiJ9JdjOaTAAPA598UDl_4wZUZAoukHVENNmsW9V7llMXfiPvcb8GvDOWUU7wn1ap10SU2AYx_u0GSrsmmFHaiZx3OhD4OFhI7w6jiTRN19ZUvN12H0-Mw4PH/s1600/IMG_2382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuO3s-vfziFXYqUy7B2ZjiJ9JdjOaTAAPA598UDl_4wZUZAoukHVENNmsW9V7llMXfiPvcb8GvDOWUU7wn1ap10SU2AYx_u0GSrsmmFHaiZx3OhD4OFhI7w6jiTRN19ZUvN12H0-Mw4PH/s320/IMG_2382.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Kale is everywhere. It's
hearty. It's good for you. I seem to get it in my CSA every week. I
do love kale, but sometimes it starts to be a little much. You need
to do something different with it. Hence taking a caesar dressing and
using raw kale leaves. And since I was by myself, I got to put a
bunch of goat cheese on it. Though I mentioned in the <a href="http://betterwithgarlic.blogspot.com/2013/04/30-before-30-sweet-onion-tapenade-30.html">tapenade recipe</a>
about using Thai fish sauce as a replacement for anchovies, I learned
it first when making this. I made it for one as an entree, but it
could easily work for two as a salad course.</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Kale Caesar Salad with
Grilled Goat Cheese:</div>
<div lang="en-US" style="margin-bottom: 0in;">
(Caesar Dressing modified
via <i>1,000 Mexican Recipes)</i></div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Serves
1</div>
<div lang="en-US" style="margin-bottom: 0in;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Dressing-</div>
<div lang="en-US" style="margin-bottom: 0in;">
½ c.
olive oil</div>
<div lang="en-US" style="margin-bottom: 0in;">
2 Tb.
red wine vinegar</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 Tb.
lemon juice</div>
<div lang="en-US" style="margin-bottom: 0in;">
2 Tb.
Thai fish sauce</div>
<div lang="en-US" style="margin-bottom: 0in;">
2
large cloves garlic, chopped</div>
<div lang="en-US" style="margin-bottom: 0in;">
1 tsp.
Dijon mustard</div>
<div lang="en-US" style="margin-bottom: 0in;">
¼ c.
freshly grated Parmesan cheese</div>
<div lang="en-US" style="margin-bottom: 0in;">
½
tsp. freshly ground pepper, or to taste</div>
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<br />
</div>
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</div>
<div lang="en-US" style="margin-bottom: 0in;">
2
slices hearty Italian bread (like ciabatta), cut into chunks</div>
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2 Tb.
olive oil</div>
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2 tsp.
dried herbs (oregano, basil)</div>
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Freshly
cracked black pepper, to taste</div>
<br />
<div lang="en-US" style="margin-bottom: 0in;">
Large
handful torn kale leaves</div>
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3 oz.
chevre, divided</div>
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1 egg,
beaten</div>
<div lang="en-US" style="margin-bottom: 0in;">
¼ c.
panko</div>
<div lang="en-US" style="margin-bottom: 0in;">
Olive
oil</div>
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<br /></div>
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</div>
<div lang="en-US" style="margin-bottom: 0in;">
Make
the croutons first. Heat oven to 375 degrees. Toss bread cubes in
olive oil, herbs, and pepper. Place on a baking sheet and bake until golden
brown, 10-15 minutes.</div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4u1dtJufq2xdAuclUm7PYKTG4VlBqzCnvQyX3FaV6iwK3osuKvCGn_9bKoywtDjND9ha_UPWnqMgCKbf4GfMnF_6R8696SMBYPhwg331W1Os3JQ1k-LscjUZh2Mo1uFNispW6dDPkcaas/s1600/IMG_2379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4u1dtJufq2xdAuclUm7PYKTG4VlBqzCnvQyX3FaV6iwK3osuKvCGn_9bKoywtDjND9ha_UPWnqMgCKbf4GfMnF_6R8696SMBYPhwg331W1Os3JQ1k-LscjUZh2Mo1uFNispW6dDPkcaas/s320/IMG_2379.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Make
the dressing by placing the oil, vinegar, lemon juice, Thai fish
sauce, garlic, and mustard in a food processor. Pulse until
thoroughly combined. Add the Parmesan and black pepper. Blend until
creamy and smooth. This make enough for a few salads, but I love
caesar dressing so much I needed to make it all. It keeps well for up
to 3 days, so just go for it.</div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXBRgTxYRO03OjkFQJbGdqHmTJo-OwJgknjdQSsMUEaP3whSUPurCfaw49EwsEeHRv_TB68RuJwyp2HRO0FKdVXKoDEd3c3zsF-xSFBwStAKqMw45t85WKWGzJ8q8xeW0OBU5wKbKlzFe/s1600/IMG_2380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXBRgTxYRO03OjkFQJbGdqHmTJo-OwJgknjdQSsMUEaP3whSUPurCfaw49EwsEeHRv_TB68RuJwyp2HRO0FKdVXKoDEd3c3zsF-xSFBwStAKqMw45t85WKWGzJ8q8xeW0OBU5wKbKlzFe/s320/IMG_2380.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Cut
the chevre into 1 ounce chunks. Place chunks in egg to coat, then
roll them in the panko. Heat a pan over medium heat until oil is
shimmering. Add the coated goat cheese and cook until bottom side is
golden brown, about 2 minutes. Turn over and cook until golden, about
1 minute more. Remove from heat.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLBJeWaGS6ic8_EAdPi5azgbs7EiHuhPeYctBi1xcFiZ5xazDmPDYROegzpfammbmbHw6i2PFU4m48O403esM0i6PKuJ_B1wFpRejSwKCzYkE6VorHwh0G4_8UKPOsrNbNuxULRGX-KOj/s1600/IMG_2381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLBJeWaGS6ic8_EAdPi5azgbs7EiHuhPeYctBi1xcFiZ5xazDmPDYROegzpfammbmbHw6i2PFU4m48O403esM0i6PKuJ_B1wFpRejSwKCzYkE6VorHwh0G4_8UKPOsrNbNuxULRGX-KOj/s320/IMG_2381.JPG" width="320" /></a></div>
<div lang="en-US" style="margin-bottom: 0in;">
Dress
kale, toss throughly, and top with goat cheese and croutons.</div>
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<br />
</div>
<div lang="en-US" style="margin-bottom: 0in;">
Tangy,
crunchy goat cheese and earthy kale are a fantastic combo, especially
with the zip from the caesar dressing. I might be able to eat this
every week.</div>
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<br />
</div>
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<br />
</div>
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<br />
</div>
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</div>
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<br />
</div>
Beccahttp://www.blogger.com/profile/10295253634338544167noreply@blogger.com0