tag:blogger.com,1999:blog-92092491323412875982024-03-12T16:47:26.962-07:00Food WonkAn eclectic exploration of food and drink chronicled with photographs.Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.comBlogger258125tag:blogger.com,1999:blog-9209249132341287598.post-82164250418317742152017-11-10T18:46:00.000-08:002017-11-10T18:46:40.037-08:00Hot (Habanero) Pepper Jelly<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-e9hbuR4aHBQ/WgZetOYiAsI/AAAAAAAAIOk/RKWhhVfEDGwugXN4bMdNLsToCka9cl8SwCKgBGAs/s1600/IMG_9713.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1096" data-original-width="1600" height="219" src="https://1.bp.blogspot.com/-e9hbuR4aHBQ/WgZetOYiAsI/AAAAAAAAIOk/RKWhhVfEDGwugXN4bMdNLsToCka9cl8SwCKgBGAs/s320/IMG_9713.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The complete jars of pepper jelly.</td></tr>
</tbody></table>
<div style="text-indent: 24px;">
<span style="font-family: Georgia, Times New Roman, serif;">What to do with a bumper crop of habanero peppers? Make hot pepper jelly. And oh my goodness! This is hot hot jelly. So yummy. Really like it hot? Add more peppers for hotter jelly. And well, you guessed it, less peppers for a milder jelly. I recommend tasting a tiny bit of the peppers you have to determine how hot they are. Some years I grow insanely hot peppers. Other years they are hot but not insanely hot. Or you can switch out the habaneros for jalapeños. Of course then you really should switch to green bell peppers, double the amount of green peppers, and omit the carrots. So, basically it would be an entirely different recipe. But who hasn't done that? </span></div>
<div style="text-indent: 24px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-indent: 24px;">
<span style="font-family: Georgia, Times New Roman, serif;">This recipe will fill about <span style="color: #2d2d2d; text-indent: 0.25in;">11-12 half pint canning
jars. Make sure that you sterilize the jars and lids by boiling them in water for at least five minutes. </span></span></div>
<div style="text-indent: 24px;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #2d2d2d; text-indent: 0.25in;"><br /></span></span></div>
<div style="text-indent: 24px;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #2d2d2d; text-indent: 0.25in;">This is really important---- wear gloves while cleaning, seeding, and chopping the hot peppers. Y</span></span><span style="color: #2d2d2d; font-family: Georgia, "Times New Roman", serif;">ou know as soon as you start chopping your nose is going to itch. N</span><span style="color: #2d2d2d; font-family: Georgia, "Times New Roman", serif; text-indent: 0.25in;">o matter what don't scratch your nose or rub your eyes with pepper juice on your gloves. You will regret it for hours. Not that I would know from experience. </span></div>
<div style="text-indent: 24px;">
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif; text-indent: 0.25in;"><br /></span></div>
<div style="text-indent: 24px;">
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif;">So, I eat this jelly straight from the jar..... You can also use the jelly in a glaze for oven roasted or grilled salmon, it is incredible over cream cheese, and it is amazing slathered on bacon before you cook it. You can also use it in a recipe for candied bacon and in a glaze for baked ham. Finally, I love it with butter on freshly baked biscuits. There are so many possibilities. It also makes a great gift. Please note, this is one of those recipes where it is best not to use powdered pectin in place of liquid. </span></div>
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif; text-indent: 0.25in;"><br /></span>
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif; text-indent: 0.25in;"><b>Ingredients</b></span><br />
<br />
<ul type="disc">
<li class="MsoNormal" style="background: white; color: #2d2d2d; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; vertical-align: top;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="mso-spacerun: yes;"> </span>3 cups (710 ml) cider vinegar</span></li>
</ul>
<ul type="disc">
<li class="MsoNormal" style="background: white; color: #2d2d2d; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; vertical-align: top;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="mso-spacerun: yes;"> </span>10 cups (2,000 grams) white sugar</span></li>
</ul>
<ul type="disc">
<li class="MsoNormal" style="background: white; color: #2d2d2d; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; vertical-align: top;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="mso-spacerun: yes;"> </span>2 cups (220 grams) finely shredded carrot</span></li>
</ul>
<ul type="disc">
<li class="MsoNormal" style="background: white; color: #2d2d2d; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; vertical-align: top;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="mso-spacerun: yes;"> </span>1 cup (120 grams) minced red, orange or
yellow bell pepper</span></li>
</ul>
<ul type="disc">
<li class="MsoNormal" style="background: white; color: #2d2d2d; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; vertical-align: top;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="mso-spacerun: yes;"> </span>20-25 <span style="mso-spacerun: yes;"> </span>(60 grams) habanero peppers, seeded and
minced (I added three yellow cayenne peppers)</span></li>
</ul>
<ul type="disc">
<li class="MsoNormal" style="background: white; color: #2d2d2d; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; vertical-align: top;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="mso-spacerun: yes;"> </span>4 (3 ounce) pouches liquid pectin </span></li>
</ul>
<br />
<div class="MsoNormal">
<b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif;">Chop all of the peppers and carrots. The carrots and bell peppers in one bowl and the hot peppers in another bowl. You don't want to be madly chopping pepper while the sugar is dissolving in the vinegar. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-_B2a8_bJPqI/WgZetNCUdEI/AAAAAAAAIOk/Ws-7ysoMYts4C7b_rBR7wH8QWZq-cYhQgCKgBGAs/s1600/IMG_9699.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="971" data-original-width="1600" height="194" src="https://4.bp.blogspot.com/-_B2a8_bJPqI/WgZetNCUdEI/AAAAAAAAIOk/Ws-7ysoMYts4C7b_rBR7wH8QWZq-cYhQgCKgBGAs/s320/IMG_9699.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There was a fair bit of chopping. Wear gloves when chopping the hot peppers.</td></tr>
</tbody></table>
<span style="color: #2d2d2d; font-family: Georgia, "Times New Roman", serif;">Stir the vinegar
and sugar in a saucepan over medium-high heat until the sugar has dissolved,
then stir in the carrot and red bell pepper. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-4cLVUf6OIpI/WgZetDDS9VI/AAAAAAAAIOk/D68QkZZ_a08oKKVcDHuNq8wc9ZTfvx7tACKgBGAs/s1600/IMG_9702.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1141" data-original-width="1600" height="228" src="https://2.bp.blogspot.com/-4cLVUf6OIpI/WgZetDDS9VI/AAAAAAAAIOk/D68QkZZ_a08oKKVcDHuNq8wc9ZTfvx7tACKgBGAs/s320/IMG_9702.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the carrot and bell pepper.</td></tr>
</tbody></table>
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif;">Bring to a boil, reduce heat to
medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes
longer. Pour in the pectin and boil for 1 minute, stirring constantly. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-VXvsyMHMPdo/WgZetHIl2BI/AAAAAAAAIOk/TRIH51Kr1Jsx6QPrwQwltY5nUFPvpWJ_wCKgBGAs/s1600/IMG_9703.jpg" imageanchor="1" style="font-family: Times; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1052" data-original-width="1600" height="210" src="https://3.bp.blogspot.com/-VXvsyMHMPdo/WgZetHIl2BI/AAAAAAAAIOk/TRIH51Kr1Jsx6QPrwQwltY5nUFPvpWJ_wCKgBGAs/s320/IMG_9703.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boiling jelly after the pectin was added.</td></tr>
</tbody></table>
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif;"></span><br />
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif;">Skim
and discard any foam from the jelly.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif;">Pour the jelly
into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. (We put the jars on a cookies sheet t make clean up easier). Top
with lids, and screw on rings.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif;">In a perfect word you would place a rack in
the bottom of a large stockpot and fill the pot halfway with water. Bring to a boil
over high heat, then carefully lower the jars into the pot using a holder.
Leave a 2 inch space between the jars. Pour in more boiling water if necessary
until the water level is at least 1 inch above the tops of the jars. Bring the
water to a full boil, cover the pot, and process for 5 minutes. Remove by pulling the rack out of the water.<o:p></o:p></span><br />
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #2d2d2d;">If you live my world and can't find the rack for the jars, then </span><span style="color: #2d2d2d;">fill the pot three fourths of the way with water. Bring to a boil over high heat, then carefully lower the jars into the pot. (I did half the jars at a time). Leave at least 2 inches of space between the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes. Carefully and skillfully remove each jar by using a spoon and tongs or a strainer and tongs (it can be done). </span></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #2d2d2d;">Place the jars onto a cloth-covered or wood surface, several
inches apart, until cool. Once cool, press the top of each lid with a finger, verifying
that the seal is tight (lid does not move up or down at all)</span><span style="color: #2d2d2d;">. If there is a jar that does not seal properly, put it in the refrigerator and use it first.</span></span></div>
Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com1tag:blogger.com,1999:blog-9209249132341287598.post-61090920642798301432016-12-14T16:42:00.001-08:002016-12-14T16:42:47.367-08:00Béchamel Sauce<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-URmZ-L7zKEI/WFHlRX-8-pI/AAAAAAAAIAo/YkJXetUh-uwsSq5fa4z0CIaum7S-A1xWgCPcB/s1600/sauce%2B5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://2.bp.blogspot.com/-URmZ-L7zKEI/WFHlRX-8-pI/AAAAAAAAIAo/YkJXetUh-uwsSq5fa4z0CIaum7S-A1xWgCPcB/s320/sauce%2B5.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mornay sauce over steamed veggies</td></tr>
</tbody></table>
I created this blog because I love to cook and I wanted my daughter to have easy access to my recipes when she had her own apartment/home. I am pretty crazy about my daughter so you can imagine how excited I was when she decided that she might like this cooking thing and wanted to learn more. So we are going to cook together and learn the basics. I decided to start at the beginning- sauces- and what better place to start than the five mother sauces.<br />
<br />
The five mother sauces of French cooking were coined by Chef Auguste Escoffier in his classic cookbook Le Guide Cullinaire (the English translation is A guide to Modern Cookery (modern for 1903)). He listed the five mother sauces as Sauce Béchamel; Sauce Espagnole; Sauce Velouté; Sauce Tomate; and Sauce Hollandaise. A sauce derived form one of the mother sauces created by adding additional ingredients is a daughter sauce.<br />
<br />
We are going to make a mother sauce each weekend for five weeks. So that brings us to béchamel sauce. Oh I love this sauce. It is the basis for my baked mac and cheese, the ultimate in comfort food. But I digress. Béchamel sauce was named after Louis Béchamel, a seventeenth-century French financier and courtier. It is basically a roux made from equal parts fat and flour and then milk or cream is added. It sounds deceptively easy.<br />
<br />
<b>Method</b><br />
<br />
2 Tablespoons of Butter (Unsalted)<br />
2 Tablespoons of Flour (Unbleached All Purpose)<br />
1 1/4 Cups of Milk (Heated)<br />
1/4 Teaspoon Salt<br />
Pinch of White Pepper<br />
Pinch of Nutmeg (Optional)<br />
<br />
Heat the milk over low heat in a small sauce pan (it should never boil) In a medium size heavy sauce pan over low heat melt the butter. Once the butter is melted whisk in the flour.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://2.bp.blogspot.com/-eZjEQP1OdaA/WFHlRYk9MNI/AAAAAAAAIAo/vL1zPo5jFQA-_dUiP_DZQU8K23wo7e-fQCPcB/s1600/sauce%2B1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-eZjEQP1OdaA/WFHlRYk9MNI/AAAAAAAAIAo/vL1zPo5jFQA-_dUiP_DZQU8K23wo7e-fQCPcB/s320/sauce%2B1.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Roux</td></tr>
</tbody></table>
Raise the heat to medium-low and continue to cook until the roux (the butter flour mixture is called a roux and it is magical) is slightly fragrant (do not let it brown- you will do that for other sauces but not this one). This will take about 2-3 minutes. Slowly whisk in the heated milk.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://3.bp.blogspot.com/-g7GX9C1FAp0/WFHlRduPP3I/AAAAAAAAIAo/Ehnan2dYrOQOXaVxzGNpuzf4Z6iYoP0mgCPcB/s1600/sauce%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://3.bp.blogspot.com/-g7GX9C1FAp0/WFHlRduPP3I/AAAAAAAAIAo/Ehnan2dYrOQOXaVxzGNpuzf4Z6iYoP0mgCPcB/s320/sauce%2B2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Slowly whisking in the milk</td></tr>
</tbody></table>
This sauce is supposed to be smooth and velvety (no lumps) so whisk it! Once all of the milk is added slowly bring the sauce to a simmer. Add the salt, pepper, and nutmeg.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://3.bp.blogspot.com/-MeHY_uumfrI/WFHlRfMtzcI/AAAAAAAAIAo/CmX8LU2PRGU0Jc3FHcpxUk7UjXa6gaM_wCPcB/s1600/sauce%2B3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://3.bp.blogspot.com/-MeHY_uumfrI/WFHlRfMtzcI/AAAAAAAAIAo/CmX8LU2PRGU0Jc3FHcpxUk7UjXa6gaM_wCPcB/s320/sauce%2B3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Whisking the sauce</td></tr>
</tbody></table>
Cook the sauce (do not boil) for about 8-10 minutes until it has the consistency of a thick cream soup. If you so chose you can strain the sauce through a sieve to ensure its smoothness.<br />
If you are going to use it later, take off of the heat, cool to room temperature, cover with wax paper to prevent a film from forming, and place in the refrigerator. This sauce will keep for a day or two. If it is too thick when reheated, add a little milk to thin.<br />
<br />
<b>Alternations</b><br />
<br />
Thick Béchamel Sauce<br />
<span style="background-color: white;">Prepare as above increasing the butter and flour to three tablespoons. This could be used a a base for a </span>soufflé or to bind a runny casserole.<br />
<br />
<span style="background-color: white;">Thin Béchamel </span><span style="background-color: white;">Sauce</span><br />
<span style="background-color: white;">Prepare as above using one tablespoon of butter and flour. This could be used a base for cream soups. </span><br />
<div>
<span style="background-color: white;"><br /></span></div>
<div>
<span style="background-color: white;">Sauce Mornay</span></div>
<div>
<span style="background-color: white;">Because everything is better with cheese. Add 1/4 cup to 1/2 cup of grated cheese to the sauce in the last two minutes of cooking. You may need to add a little more milk to thin. (This is amazing served over steamed veggies). Cheese to try- Gruyere, Emmental, </span>Parmesan, Swiss, cheddar, or blue cheese. </div>
<div>
<span style="background-color: white;"><br /></span></div>
<div>
<span style="background-color: white;">Mustard Sauce</span></div>
<div>
<span style="background-color: white;">Because I love mustard. Add 2-4 tablespoons one tablespoon at a time of mustard to the prepared sauce. I like Dijon mustard. Try a Cajun mustard for a chance of pace. Be sure to taste as you add the mustard. A little mustard can go a long way. I use this as a base for my baked mac and cheese. The perfect comfort food.</span><br />
<span style="background-color: white;"><br /></span><span style="background-color: white;">White Sausage Gravy</span><br />
<span style="background-color: white;">Cook about 1/2 pound to a pound of sausage and save the drippings. Use sausage drippings instead of the butter to make the sauce. Use 2 tablespoons of drippings (add butter to make up the difference if necessary). Stir in the sausage at the end and warm. Serve over biscuits-- heaven. </span><br />
<span style="background-color: white;"><br /></span>Creamed Spinach<br />
This one is for my mom who loves creamed spinach. Make the b<span style="background-color: white;">échamel sauce </span><span style="background-color: white;">(ad</span>d the nutmeg). Based on you taste preference you you may want to add a bay leaf and a half of an onion with one clove stuck in it to the milk and heat the milk over very low heat for about 15 minutes to infuse the flavor (remove the onion, clove, and bay leaf before adding it to the roux). Meanwhile <span style="background-color: white;">steam one pound of fresh spinach until wilted and tender. This will take about 5-6 minutes, remove from the steamer, coarse chop, and strain. Add the spinach to the sauce and stir. Serve immediately. </span></div>
Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com2tag:blogger.com,1999:blog-9209249132341287598.post-70819253202308761892016-11-11T09:28:00.003-08:002016-11-11T09:28:40.901-08:00French Mustard Vingerette<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-r7YJETy97VA/WCX86slBUSI/AAAAAAAAH_M/vt3k1aiVms87l62ly0r2cs0nvkMczYMvwCPcB/s1600/dressin3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-r7YJETy97VA/WCX86slBUSI/AAAAAAAAH_M/vt3k1aiVms87l62ly0r2cs0nvkMczYMvwCPcB/s320/dressin3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salad with french mustard vinaigrette</td></tr>
</tbody></table>
I absolutely loved the mustard vinaigrette we had on our salads in France. It was amazing. Since I have been home I have been trying to copy the taste. The mustard isn't quite right and I think I am going to have to make my own but that it is a different blog post. So I am as close as I am going to get, and it is my new favorite dressing. The only drawback is it has to be made fresh; you should only make what you need (or you can drink the leftovers-- yes, it is that good). Please note the measurements are approximate. This is one of those foods that you need to taste and adjust the ingredients to your taste. A note of warning taste the mustard and vinegar before you use them and adjust accordingly. If you can get your hands on real French mustard it is stronger than American mustard (deliciously so in my opinion).<br />
<br />
The secret to this recipe of very few ingredients is quality of the ingredients. You want to use a good mustard (hence why I am thinking of making my own), shallots (you can substitute onions in a pinch but it won't be as good), and vinegar (once again-- you can make your own). The traditional dressing is Dijon mustard but you can play around with the mustard. I think a Cajun mustard might be yummy. A word of caution if you hate mustard you will not like this dressing. My family loves mustard (we have at least 10 varieties of mustard), and we LOVE this dressing.<br />
<br />
<b>Ingredients</b><br />
<br />
2 Shallots (About 2 Tablespoons) Finely Chopped<br />
2-3 Tablespoons of White Wine or Sherry Vinegar (or Champagne Vinegar-- even better)<br />
A couple of Pinches of Sea Salt<br />
1-2 Teaspoons of Mustard<br />
Approximately 1/4 Cup of Olive Oil<br />
<br />
<b>Method</b><br />
The most important step is to finely mince the shallots and soak them in vinegar and salt for about 10 minutes (I recommend a glass or ceramic bowl). <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-P6A6Ah6bnlI/WCX86ht2GMI/AAAAAAAAH_M/pe9E8rFfw0I-QXoH1JkD9VW-GgK_Cdi2ACPcB/s1600/dressing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://2.bp.blogspot.com/-P6A6Ah6bnlI/WCX86ht2GMI/AAAAAAAAH_M/pe9E8rFfw0I-QXoH1JkD9VW-GgK_Cdi2ACPcB/s320/dressing.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soaking shallots</td></tr>
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Next whisk in the mustard and slowly add the olive oil. <br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-VwgG0Lsj-gQ/WCX86oOcguI/AAAAAAAAH_M/qe8iGB7pehwzIl2yY-jMHolvjGV7-asYgCPcB/s1600/dressing1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-VwgG0Lsj-gQ/WCX86oOcguI/AAAAAAAAH_M/qe8iGB7pehwzIl2yY-jMHolvjGV7-asYgCPcB/s320/dressing1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Completed dressing</td></tr>
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<br />
That's it. Amazingly easy and so so good. The bottom line: will I make it again. Yes- I am mixing and matching mustards and vinegars. Yum!<br />
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<br />Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-78322629827734835392016-06-23T09:00:00.000-07:002016-06-24T06:28:44.385-07:00Les Saint-Jacques à la Nantaise<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-eZI7eieBsEI/V2iUJGhkpQI/AAAAAAAAH5s/TTXGj9SMegI2YNuQG7DqlZFZAXiHIgkOACKgB/s1600/IMG_8191.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://2.bp.blogspot.com/-eZI7eieBsEI/V2iUJGhkpQI/AAAAAAAAH5s/TTXGj9SMegI2YNuQG7DqlZFZAXiHIgkOACKgB/s400/IMG_8191.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Les Saint-Jacques à la Nantaise</td></tr>
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Here is my first attempt at translating and adapting a French recipe. I decided to make coquilles St.-Jacques because I wanted to start with something easy (I don't know what I was thinking because it was not easy to translate). Instead of the creamy white sauce, this recipe is from Nantes which is a northwestern French city on the banks of the Loire River. It is made with white wine and lots of parsley. I have translated and adapted the recipe from Le Tour De France Gourmand by Julie Andrieu. The first challenge was ingredients I live in Missouri (far from an ocean) and do not have access to scallops in their shells. My solution was to buy the scallops and shells separately. The recipe called for rose shallots, I used regular shallots. You should find the freshest scallops available and use large sea scallops. I used a dry french white wine, fresh parsley from my garden, fresh garlic from the local CSA (thank you Fair Share CSA), and freshly made bread crumbs. I filled in some of the details that I thought would be helpful. Spoiler alert-- I thought this was an absolutely incredible dish. My husband thought that this was more appetizer size than entree size. We ate two each.<br />
<br />
<b>Les Saint-Jacques à la Nantaise</b><br />
<br />
<b>Ingredients</b><br />
<br />
3-4 Scallop Shells<br />
6 Large Sea Scallops, Quartered<br />
2 Shallots, Finely Diced<br />
4 Tablespoons (50g) Salted Butter, Divided<br />
2.5 Ounces (7 cl) Dry White Wine<br />
2 Cloves of Garlic, Minced<br />
1/2 Bouquet of Parsley, Chopped<br />
1 Slice of Bread Without Crust<br />
1/4 Cup (10 cl) of Milk<br />
Bread Crumbs<br />
Sea Salt (Preferably Fleur de Sel), To Taste<br />
Pepper (Preferably Freshly Ground), To Taste<br />
<br />
<b>Method </b><br />
<br />
Rinse and pat dry the scallops. Place the scallop shells on a cookie sheet. Preheat broiler.<br />
<br />
Melt 2 tablespoons (25g) of the butter in a medium skillet over low heat. Add the shallots and cook over low heat for approximately 5 minutes. Add the wine and slightly raise the heat. Cook for 5 more minutes.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-uQY21EYkPgQ/V2iUJBQIxMI/AAAAAAAAH6M/OFOzGVMoWZowrG8xL8fp-Cl3jIddFDslgCKgB/s1600/IMG_8179.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://2.bp.blogspot.com/-uQY21EYkPgQ/V2iUJBQIxMI/AAAAAAAAH6M/OFOzGVMoWZowrG8xL8fp-Cl3jIddFDslgCKgB/s320/IMG_8179.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The shallots cooking in butter-- what a lovely smell!</td></tr>
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Meanwhile soak the bread in the milk. Mash with a fork and drain. Add the minced garlic, parsley and the drained bread to the skillet. Cook approximately 2 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-AVPQzdhslGI/V2iUJB888fI/AAAAAAAAH6E/OejG2oP1ZqYvCCCa4-EJorkuc0tZqDGQgCKgB/s1600/IMG_8181.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-AVPQzdhslGI/V2iUJB888fI/AAAAAAAAH6E/OejG2oP1ZqYvCCCa4-EJorkuc0tZqDGQgCKgB/s320/IMG_8181.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Added the garlic, parsley, and wine.</td></tr>
</tbody></table>
Add scallops to the skillet and cook 3-4 minutes. <br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-FoCoSA5-_ko/V2iUJNcXCjI/AAAAAAAAH58/uH0_lXF5p4sFq-bwI44rTN2faK7sJIijwCKgB/s1600/IMG_8185.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="232" src="https://1.bp.blogspot.com/-FoCoSA5-_ko/V2iUJNcXCjI/AAAAAAAAH58/uH0_lXF5p4sFq-bwI44rTN2faK7sJIijwCKgB/s320/IMG_8185.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Added the scallops</td></tr>
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Remove from heat and divide between the shells. Top with bread crumbs, lightly salt and pepper, and top with the remaining butter.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-iQkAmrYe-KU/V2iUJMkF71I/AAAAAAAAH50/5n6gYrQsPO07P4x-MQE9A2pjfdMBfaWNACKgB/s1600/IMG_8187.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://3.bp.blogspot.com/-iQkAmrYe-KU/V2iUJMkF71I/AAAAAAAAH50/5n6gYrQsPO07P4x-MQE9A2pjfdMBfaWNACKgB/s320/IMG_8187.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
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Place under the broiler 3 minutes to brown. Carefully watch the scallops (you may need to take them out early) so they don't burn.<br />
<br />
Will I make this again? Yes, best scallop dish ever. (Really-- I am not kidding). <br />
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Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-34332625475284059392016-06-19T17:44:00.000-07:002016-06-19T17:44:37.344-07:00Lavender Sorbet<div style="text-align: left;">
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/--KAiTd5Q9pY/V2YDJHDPHCI/AAAAAAAAH3c/BmAme21uoKQ3F-bxOYpDvsMAjI-wGdBpwCKgB/s1600/IMG_8166.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="224" src="https://3.bp.blogspot.com/--KAiTd5Q9pY/V2YDJHDPHCI/AAAAAAAAH3c/BmAme21uoKQ3F-bxOYpDvsMAjI-wGdBpwCKgB/s320/IMG_8166.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My lavender</td></tr>
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The ice cream in France (and Italy) is out of this world good. What struck me about the ice cream in France (other than the incredible yumminess) was the number of flavors-- seriously Baskin Robbins has nothing on France. I would like to devote a significant portion of my life to eating French ice cream.<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-wOpmRPpwivw/V2XsgoScK_I/AAAAAAAAH0Y/KPsbcA5WJPgVsYyQPs7ydyuVEfPN8aXdACKgB/s1600/IMG_7751.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-wOpmRPpwivw/V2XsgoScK_I/AAAAAAAAH0Y/KPsbcA5WJPgVsYyQPs7ydyuVEfPN8aXdACKgB/s320/IMG_7751.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">58 glorious flavors</td></tr>
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I barely made a dent in trying the different flavors of ice cream. Having typed that one of my favorite flavors was lavender. Yes, lavender ice cream; it was crazy good. I grow lavender and right now I have a lot of flowers so I decided to recreate it at home. I decided to make sorbet instead of ice cream for several reasons. Sorbet is lighter than a heavy custard ice cream and a lot easier to make.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-y03q89zyU5g/V2Xsgh-AFNI/AAAAAAAAH1A/UHtm1kjfDwon0rPqubbVCEbc43t9bZO4gCKgB/s1600/IMG_7755.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="314" src="https://2.bp.blogspot.com/-y03q89zyU5g/V2Xsgh-AFNI/AAAAAAAAH1A/UHtm1kjfDwon0rPqubbVCEbc43t9bZO4gCKgB/s320/IMG_7755.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The inside of the store with 58 flavors.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-Yb2jD6BhMBg/V2XsgghZ3wI/AAAAAAAAH04/GvtF9CC2w2Q4o3RcDKKKAZMWaKvt0p7GQCKgB/s1600/IMG_8126.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="233" src="https://2.bp.blogspot.com/-Yb2jD6BhMBg/V2XsgghZ3wI/AAAAAAAAH04/GvtF9CC2w2Q4o3RcDKKKAZMWaKvt0p7GQCKgB/s320/IMG_8126.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the choices- yes olive is a choice</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-mimKbh-Sm1I/V2Xsgj7_R_I/AAAAAAAAH0w/xc7NjP-alkQSmVjD_sqA2DbKCGPmk4DNwCKgB/s1600/IMG_8127.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://2.bp.blogspot.com/-mimKbh-Sm1I/V2Xsgj7_R_I/AAAAAAAAH0w/xc7NjP-alkQSmVjD_sqA2DbKCGPmk4DNwCKgB/s320/IMG_8127.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More Choices- cactus was amazingly sweet </td></tr>
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<b>Lavender Sorbet</b></div>
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<b>Ingredients</b></div>
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1 Cup (200 grams) of Sugar</div>
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2 Cups (237 ml) of Water</div>
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1 Tablespoon of Fresh Lavender Flowers</div>
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2 1/2 Tablespoons of Lemon Juice</div>
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1-2 Tablespoons of Vodka (this keeps the sorbet from freezing solid; adjust the vodka depending on how firm you want the sorbet)</div>
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<br /></div>
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<b>Method</b></div>
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You are going to make a simple syrup by dissolving sugar in water in a medium saucepan over medium heat. Once the sugar is dissolved slightly raise the heat and add the lavender flowers. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-8iNmSHNrLqo/V2XsgtXr8XI/AAAAAAAAH0o/fyjPmMeIX7UuGyEF_5zb18RnpFeMxta1wCKgB/s1600/IMG_8167.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="259" src="https://2.bp.blogspot.com/-8iNmSHNrLqo/V2XsgtXr8XI/AAAAAAAAH0o/fyjPmMeIX7UuGyEF_5zb18RnpFeMxta1wCKgB/s320/IMG_8167.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lavender flowers from my garden</td></tr>
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Bring the mixture to a boil (stirring constantly) and then lower the heat so that the mixture simmers for 5 minutes. </div>
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<a href="https://4.bp.blogspot.com/-HfiC4pxIMHc/V2YDJNsVYCI/AAAAAAAAH2k/x8a7vFfrjxsKZOhBTzJ-bYwb3nh1tQRYgCKgB/s1600/IMG_8170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-HfiC4pxIMHc/V2YDJNsVYCI/AAAAAAAAH2k/x8a7vFfrjxsKZOhBTzJ-bYwb3nh1tQRYgCKgB/s320/IMG_8170.jpg" width="320" /></a></div>
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Remove from the heat, cover and let the lavender flowers steep for about 10 minutes. Strain the mixture into a glass bowl and add the lemon juice and vodka. You are adding the vodka to keep it from freezing solid. </div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-JI7sC6RPmgM/V2YDJFKRhPI/AAAAAAAAH2Q/WDHw-zBeIHIHjG7R5XXorrQa58Q7AKzYgCKgB/s1600/IMG_8171.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-JI7sC6RPmgM/V2YDJFKRhPI/AAAAAAAAH2Q/WDHw-zBeIHIHjG7R5XXorrQa58Q7AKzYgCKgB/s320/IMG_8171.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Straining the lavender</td></tr>
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I covered it and refrigerated until chilled. Once chilled, add to an ice cream maker and voilà a taste of France.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-JHcc67W9vZY/V2c7wFlWFOI/AAAAAAAAH38/Mh2QT9LaXVUEPqSXuYrGKp3U9-OS_23yQCKgB/s1600/sorbet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-JHcc67W9vZY/V2c7wFlWFOI/AAAAAAAAH38/Mh2QT9LaXVUEPqSXuYrGKp3U9-OS_23yQCKgB/s320/sorbet.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished lavender sorbet- delicious</td></tr>
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Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-70609075055891249972015-09-27T16:11:00.002-07:002015-09-27T16:15:08.364-07:00White Cushaw Squash<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9Je8-3mNVtk/Vghznjf0uKI/AAAAAAAAHs0/qeBpAZDXi8A/s1600/cushaw%2Bsquash.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-9Je8-3mNVtk/Vghznjf0uKI/AAAAAAAAHs0/qeBpAZDXi8A/s320/cushaw%2Bsquash.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cushaw squash in the field (my foot for reference)</td></tr>
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You may not know this about me- I am a master gardener intern. I have wanted to do this for years but there was always a reason that I couldn't. My daughter is now in high school, so I decided to start classes. I justify it by saying that I am modeling life long learning for our daughter. But the reality is I love gardening and I wanted to learn more. I like the people I meet gardening and I love my presentation topic-- hedgerows (I know it is a strange thing to be fascinated by but I am). So, I finally get to learn all kinds of things about plants and I get to play, I mean volunteer, in a garden that donates its produce to <span style="background-color: white; font-family: 'Open Sans', san-serif; font-size: 14px;">Saint Charles Food Pantry and <a href="http://www.synergyservices.org/">Synergy Services </a></span>(the garden is <a href="http://www.atkinsjohnsonfarm.com/">Atkins Johnson in Gladstone</a>). It is a beautiful garden. It is all heirloom (pre1900- and has the neatest variety of okra (fife creek cowhorn okra). Fife Creek Cowhorn Okra is available from <a href="http://www.rareseeds.com/fife-creek-cowhorn-okra/">Baker Creek Heirloom Seeds </a>--- why is it so great? Because it stays tender even after it is 7 to 8 inches long.... so if you are like me and love okra but forget to pick your okra daily --this is the okra for you. Okra is also one of the prettiest growing veggies. Yes, I will be growing this okra next year.<br />
<br />
The other amazing crop is white cushaw squash. It is a real thing and it is amazing. It tastes a 1000 times better than pumpkin. White cushaw is an heirloom squash from the south (1891). It is easy to grow (so I've been told), resistant to squash bugs, and yields a lot of giant squash. When I say giant- I mean giant-- they weigh 30-40 pounds.<br />
<br />
I ended up with a squash (be still my heart) and here is what I did:<br />
<br />
I chopped up the neck of the squash, peeled it, diced it, and froze it in vacuum bags for the winter. It made a ton. I will use it in soups, pies, and casseroles this winter.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rqEltB6MX8E/VghznnVlIII/AAAAAAAAHr4/YtsDD2rNZ-U/s1600/diced.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-rqEltB6MX8E/VghznnVlIII/AAAAAAAAHr4/YtsDD2rNZ-U/s320/diced.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bags of diced squash</td></tr>
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I chopped the body of the squash in half,<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Bt1TMkVO_Ko/VghznkJBsMI/AAAAAAAAHsg/5jPJEe8qEgw/s1600/inside.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Bt1TMkVO_Ko/VghznkJBsMI/AAAAAAAAHsg/5jPJEe8qEgw/s320/inside.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The inside of the squash</td></tr>
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dug out the seeds and roasted the squash halves for one hour in a 350 degree oven. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-X_PFaWuqR54/Vghznu9perI/AAAAAAAAHsM/qpA7rtjnXQ8/s1600/baking.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-X_PFaWuqR54/Vghznu9perI/AAAAAAAAHsM/qpA7rtjnXQ8/s320/baking.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasting squash</td></tr>
</tbody></table>
<br />
I let it cool, pureed, drained, and froze it in vacuum bags. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-B2p4UHiNaZE/Vghzno7aKAI/AAAAAAAAHrk/S0_BJFQvbxk/s1600/puree.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-B2p4UHiNaZE/Vghzno7aKAI/AAAAAAAAHrk/S0_BJFQvbxk/s320/puree.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Draining the squash- it has the consistency of baby food</td></tr>
</tbody></table>
I did take two cups of the pureed squash and made a <a href="https://pretendtexasfarmer.wordpress.com/2011/10/18/better-than-pumpkin-cushaw-pie/">custard like pie</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GKsJtjxqIWU/VghznsCvbhI/AAAAAAAAHrQ/1-iPFuo2Hho/s1600/pie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-GKsJtjxqIWU/VghznsCvbhI/AAAAAAAAHrQ/1-iPFuo2Hho/s320/pie.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pie!</td></tr>
</tbody></table>
I roasted the seeds for about 25 minutes in 325 degree oven. Yum! My only complaint is I would have liked more seeds....<br />
<br />Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-3795718055118473312015-08-15T09:23:00.000-07:002015-08-15T09:23:50.343-07:00Grilled Portobello Mushrooms<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-IF53IsVRKSQ/VZazky5P-zI/AAAAAAAAHeQ/o0XJ956zbqk/s1600/pm1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-IF53IsVRKSQ/VZazky5P-zI/AAAAAAAAHeQ/o0XJ956zbqk/s320/pm1.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It is a little messy but it is so good</td></tr>
</tbody></table>
We are still on our healthy eating "lifestyle" changing guidelines. I really enjoy our new eating habits- more fish, fruits, and veggies and less meat, pastas, and desserts. I miss pasta the most although I have replaced white flour pasta with whole grain pasta (angel hair), quiona, and brown rice. I really enjoy dessert once a week because it gives me something to look forward to- although I allow myself a piece of high quality dark chocolate once a day. We eat a lot of fresh tuna and salmon- it is a good thing we love fish and I try to make meatless meals. One of my favorites is grilled portobello mushrooms. So easy and so good. I wasn't planning on blogging this one but it was so good, my family requested that it be blogged. So the amounts are approximate and there are no in process pictures.<br />
I would normally use basil in these mushroom but I had some fresh spinach and used that instead. If you are one of those rare people that don't like goat cheese, then substitute mozzarella (or another cheese) for the goat cheese. I would have loved to add panko or bread crumbs to this mixture but I am trying to cut back (and I didn't miss them).<br />
<div>
<div>
<br /></div>
<div>
<b>Grilled Portobello Mushrooms</b></div>
<div>
<br /></div>
<div>
3 Large Portobello Mushrooms</div>
<div>
Olive Oil</div>
<div>
Couple of Tomatoes, Diced</div>
<div>
2 Cloves of Garlic, Minced</div>
<div>
1/2 Half Red Pepper, Diced</div>
<div>
1/4 Sweet Onion, Diced</div>
<div>
4 Ounces (114 grams) Goat Cheese</div>
<div>
8 Ounces (228 grams) Spinach, Chopped</div>
<div>
3 Tablespoons Balsamic Vinegar</div>
<div>
Salt and Pepper, To Taste</div>
<div>
<br /></div>
<div>
Prepare your grill. (light your charcoal if you are using a charcoal grill). Sauté the onion and garlic in a bit of olive oil. Once the onion and garlic are lightly caramelized, remove from heat and cool. Meanwhile, scoop out the black fins of the portobello and lightly coat the inside and outside of the mushrooms with olive oil. Combine the tomatoes, red pepper, goat cheese, spinach, vinegar, onion and garlic in a bowl. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VLoBSOTBJD4/VZazk7tDzYI/AAAAAAAAHew/IHUivdKe1Js/s1600/pmushrooms.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-VLoBSOTBJD4/VZazk7tDzYI/AAAAAAAAHew/IHUivdKe1Js/s320/pmushrooms.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On the grill</td></tr>
</tbody></table>
Divide the mixture between the mushrooms and place the mushrooms on the grill. Grill for approximately 7-10 minutes or until the mushrooms are tender and the filling is heated through.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-KvruYBfePp4/VZazkwe5XqI/AAAAAAAAHeg/6CB0lCbImPA/s1600/pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-KvruYBfePp4/VZazkwe5XqI/AAAAAAAAHeg/6CB0lCbImPA/s320/pm.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished! These were eaten so quickly I was lucky I got a picture.</td></tr>
</tbody></table>
The bottom line will I make this again? Yes, my family is already requesting it. </div>
<div>
<br /></div>
</div>
Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-17271538090011280562015-07-17T15:48:00.001-07:002015-07-17T15:48:20.147-07:00The Best Tacos<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FxvX7G32HkU/VZazk4Xhe3I/AAAAAAAAHfQ/jZMyb3s2V20/s1600/taco3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-FxvX7G32HkU/VZazk4Xhe3I/AAAAAAAAHfQ/jZMyb3s2V20/s320/taco3.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The perfect taco</td></tr>
</tbody></table>
Under the food guidelines I am trying to follow, I am only supposed to have red meat once a week. I am pretty close to meeting that goal. So, for my red meat meal you would think I would always want a nice juicy steak. Not necessarily. I am totally addicted to tacos and not just any tacos- I either want tacos from <a href="http://www.latiendachiquitaliberty.com/">La Tienda</a> (but if I am at La Tienda I am usually going to want the shrimp cilantro pesto quesadillas) so the only other taco I want is this recipe. Yes, it is that good. It takes awhile but that gives me time to run a couple of miles before dinner. A pro tip-- use cabbage in your tacos instead of lettuce- it tastes better and doesn't wilt.<br />
<br />
<b>Tacos</b><br />
<i>Meat</i>:<br />
1 Pound (.45 kg) of Hamburger (You can make two pounds with the same amount of spices)<br />
<i>Spices</i>:<br />
1 Tbsp of Paprika<br />
1-2 Tbsps of Chili Powder<br />
1/2 Tsp of Garlic Powder<br />
1 Tsp of Cumin<br />
2 Cloves of Garlic, Minced<br />
<i>Veggies</i>:<br />
1/2 of a Bell, Red, Yellow, or Orange Pepper, Diced<br />
1/2 Onion, Diced<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Advafx0Ov3Y/VZazk2g1VJI/AAAAAAAAHgE/1YpukMk-h9o/s1600/taco.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Advafx0Ov3Y/VZazk2g1VJI/AAAAAAAAHgE/1YpukMk-h9o/s320/taco.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It looks like too much spice but it is not trust me</td></tr>
</tbody></table>
Mix together the meat and spices and place in a medium sauce pan.<br />
<br />
Add enough water to cover the meat. Bring to a boil and then reduce heat to a simmer. Simmer for an hour (yes an hour- this is when I go for my run so I can eat several tacos guilt free). <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zv-N57iibE8/VZazky6tFzI/AAAAAAAAHf0/RWjw36-3evo/s1600/taco1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-zv-N57iibE8/VZazky6tFzI/AAAAAAAAHf0/RWjw36-3evo/s320/taco1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the pepper and onion- I am on a red pepper kick</td></tr>
</tbody></table>
Add onion and pepper to the meat mixture and continue to simmer for 30 minutes. Most of the liquid cooks off so I have never had to drain the meat.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-59OjUpn_5Xk/VZazk61kvTI/AAAAAAAAHfk/oTfhnckWWyk/s1600/taco2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-59OjUpn_5Xk/VZazk61kvTI/AAAAAAAAHfk/oTfhnckWWyk/s320/taco2.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished- still some liquid but not too much</td></tr>
</tbody></table>
Either use the meat right away in your tacos or refrigerate and use later. I like soft shells, cabbage, avocado, onion, tomato, cilantro, and cheese for my tacos.<br />
<br />
The bottom line: will I make this again? Yes, it is so good.<br />
<br />Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-71080894204622783242015-07-12T18:45:00.002-07:002015-07-12T18:45:28.506-07:00Greek 7 Layer Dip<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-JN8bUW-fi5Q/VaMW9L7RqyI/AAAAAAAAHjE/SwWJ9NxYbBg/s1600/dip3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-JN8bUW-fi5Q/VaMW9L7RqyI/AAAAAAAAHjE/SwWJ9NxYbBg/s320/dip3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not only is it delicious; it is also pretty</td></tr>
</tbody></table>
We love the Mexican seven layer dip, and my family often requests it. I wanted something a little different so I came up with a Greek twist on a favorite family dish. And you know what? This is a great dip. It is so easy to make. I serve it with pita chips (and when I run out we switch to chips). You can make the hummus or if you are running short on time (I often am) pick up some pre-made hummus.<br />
<br />
<br />
<b>Greek 7 Layer Dip</b><br />
<br />
10 oz Hummus<br />
<br />
<u>Tzatziki</u><br />
1/2 Cup (55 grams) Cucumber, Peeled, Seeded and Diced<br />
1 Cups (225 grams) Plain Greek Yogurt<br />
2 Cloves of Garlic, Sliced<br />
2 Tsp White Wine Vinegar<br />
A Couple Sprigs of Fresh Dill<br />
A Couple Sprigs of Fresh Mint<br />
<br />
1 Pint of Cherry Tomatoes, Diced<br />
1 Cup (110 grams) Cucumber, Diced<br />
1/3 Cup (80 grams) Kalamata Olives, Sliced<br />
6 oz (170 grams) Feta Cheese, Crumbled<br />
Several Sprigs of Parsley, Finely Chopped<br />
<br />
Spread hummus evenly on a 9 inch pie plate. Mix the tzatziki ingredients together in a food processor and spread on top of the hummus. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QhhcamJ3sDU/VaMW9MQe8TI/AAAAAAAAHi0/gU1o6tfAGIo/s1600/dip.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-QhhcamJ3sDU/VaMW9MQe8TI/AAAAAAAAHi0/gU1o6tfAGIo/s320/dip.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making the tzatziki</td></tr>
</tbody></table>
Top with the tomatoes, cucumber, feta, olives, and parsley.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-l9QXxWzHUZ4/VaMW9ObXscI/AAAAAAAAHik/K-pSvl-sT4U/s1600/dip2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-l9QXxWzHUZ4/VaMW9ObXscI/AAAAAAAAHik/K-pSvl-sT4U/s320/dip2.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the layers</td></tr>
</tbody></table>
Cover and chill until ready to serve. Yes, it is that easy.<br />
<br />
The bottom line: Will I make this again? Yep- it is a keeper.<br />
<br />
<br />Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-81403989190229055352015-07-03T07:50:00.000-07:002015-07-03T07:50:01.115-07:00What Do I Do with this Kohlrabi Slaw<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-G1C0DUj_eRk/VZaerHtvekI/AAAAAAAAHbg/NF8Qq4R2t3s/s1600/k5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-G1C0DUj_eRk/VZaerHtvekI/AAAAAAAAHbg/NF8Qq4R2t3s/s320/k5.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kohlrabi Slaw</td></tr>
</tbody></table>
We have been a part of different CSAs for over a decade (or maybe two). I have found it a fun challenge to use all of the different veggies and fruits in season. I have two exceptions: kohlrabi and bok choy. I mean really? Yuk!<br />
I am a changed woman. Well, I still hate bok choy. I used to hate kohlrabi. Truly, I did not like it at all. I would offer it to strangers, swap it, or just not take it. One Saturday, I was at a farmer's market. Yes, I get weekly supply of veggies from my CSA and I still go to farmer markets and I grow my own (I know I have a problem), the farmer asked if I had tried it in slaw. I decided to try it and oh wow.... it is good. So good I had to share. You can use your favorite slaw dressing or the one below. You can add carrots or onions or brussel sprouts if you want--- I wouldn't add bok choy (nasty stuff).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ROacYJ7nv0w/VZaerObmnjI/AAAAAAAAHbg/a83pcqvS9Ps/s1600/Kohlrabi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="201" src="http://4.bp.blogspot.com/-ROacYJ7nv0w/VZaerObmnjI/AAAAAAAAHbg/a83pcqvS9Ps/s320/Kohlrabi.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kohlrabi (on the left) is no longer intimidating</td></tr>
</tbody></table>
<br />
<b>Apple Kohlrabi Slaw</b><br />
<br />
2 Apples, Grated<br />
2 Kohlrabi, Grated<br />
1/2 Cabbage, Grated<br />
1 Clove of Garlic, Mashed<br />
2 Tablespoons of Rice Wine Vinegar<br />
2-3 Teaspoons Creole Mustard (or your favorite)<br />
5-6 Tablespoons of Oil<br />
Salt and Pepper, To Taste<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jecUBOcBMAo/VZaerNINMEI/AAAAAAAAHcE/cf0Dmf2BMFY/s1600/K2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-jecUBOcBMAo/VZaerNINMEI/AAAAAAAAHcE/cf0Dmf2BMFY/s320/K2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A food processor makes the prep work easy.</td></tr>
</tbody></table>
Mix together the apple, kohlrabi and cabbage.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7xePioaiN2E/VZaerD9YCNI/AAAAAAAAHbg/xOUmjwF83PA/s1600/k4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-7xePioaiN2E/VZaerD9YCNI/AAAAAAAAHbg/xOUmjwF83PA/s320/k4.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I mix the dressing ingredients in a glass with a bit of plastic wrap over the top.</td></tr>
</tbody></table>
In a separate bowl (or glass) combine the garlic, vinegar, mustard, oil, salt, and pepper. Pour the dressing over the cabbage mixture and chill. Enjoy.<br />
<br />
The bottom line- will I make this again. Yes, every time I get kohlrabi from my CSA. Now if I could figure out what to do with the bok choy......<br />
<br />
<br />
<br />Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-16269950284665465412015-03-30T08:29:00.002-07:002015-06-25T08:43:37.503-07:00Ahi Tuna Salad<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-n2wIbFbIado/VRlpNhe7nUI/AAAAAAAAHVI/ZkJWEB123kE/s1600/ahi.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-n2wIbFbIado/VRlpNhe7nUI/AAAAAAAAHVI/ZkJWEB123kE/s1600/ahi.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amazingly beautiful ahi tuna</td></tr>
</tbody></table>
Today we found beautiful ahi tuna right off the boat. It was amazing. It was a beautiful dark red-- no dye added and never frozen. Once I diced it, it looked like a bowl full of watermelon. So- why would we cook this beautiful fish? We didn't. We added some avocado, tomato, soy sauce, garlic, onion, lime, and pepper and served it over a bed of greens. The only things I would have added (maybe) were a bit of crushed red pepper and rice wine vinegar. The only thing I regret is not buying more ahi.<br />
<br />
<b>Ahi Tuna Salad</b><br />
<br />
1 lbs (.45kg) Fresh Ahi Tuna, Cubed<br />
2 Medium Tomatoes, Diced<br />
2 Tbsp of Soy Sauce<br />
4 oz. (113g) of Buffalo Mozzarella, Diced<br />
1/4 Sweet Onion, Diced<br />
1 Garlic Clove, Minced<br />
Juice and Zest of 1/2 Lime<br />
1 Avocado, Diced<br />
Pepper, To Taste<br />
Fresh Greens<br />
<br />
Throw everything except the greens in a bowl and combine.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0Of-VN-Gvjw/VRlpNdzlRdI/AAAAAAAAHVE/Xu3Idl6zkvY/s1600/ahi2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-0Of-VN-Gvjw/VRlpNdzlRdI/AAAAAAAAHVE/Xu3Idl6zkvY/s1600/ahi2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combining all the ingredients </td></tr>
</tbody></table>
Serve over a bed of greens. It is amazing.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uUMNoFZXVmw/VRlpGnBq6RI/AAAAAAAAHU4/_PEKspD0YrQ/s1600/ahi3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-uUMNoFZXVmw/VRlpGnBq6RI/AAAAAAAAHU4/_PEKspD0YrQ/s1600/ahi3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished dish</td></tr>
</tbody></table>
The bottom line: will I make this again? Yes, this is my favorite ahi dish ever.<br />
<br />Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-7428907567402919532015-02-03T18:42:00.000-08:002015-02-03T19:40:28.064-08:00Tabbouleh<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zvbXCOmBNCA/VNF9AAt1mFI/AAAAAAAAHS8/6ERFLqrmy5k/s1600/Final.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-zvbXCOmBNCA/VNF9AAt1mFI/AAAAAAAAHS8/6ERFLqrmy5k/s1600/Final.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggie Tabbouleh with Broccoli</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">It is the start of the New Year and time for
reflection. It is also time to make a bunch of New Years resolutions that
you know you are not going to keep. This year I decided to do something
different. I wrote my 2015 bucket list on post-it notes and stuck them to
the wall in my laundry room. They are a combination of fun (ride in a
bi-plane), education (get through a french language book that is sitting on my
coffee table) and health (run a 10K). As I achieve these "goals" I
have a vase to place them in so at the end of this year I can see what I have
achieved. My family is supposed to be joining me in the fun. The wall awaits
their post-it notes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">Also as part of the my New Year reflection, I
took a good hard look at what I am eating. I'd give myself a b minus. (In
the summer when we are part of a <span style="background-color: white;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">CSA</span> </span>I'd
have an a minus.) I have cut out fast food and I try to eat healthy. But I
really don't eat as many fruits and veggies as I should and I love desserts.
When I am bored, I make desserts because I love to bake and create
wonderful food. And what is more wonderful than dessert? Also I have a
soft spot for chicken tenders. The cafeteria where I work always has great
chicken tenders and curly fries. Sigh.....<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">So I did some research and <a href="https://www.youtube.com/watch?v=gdK8YLfJHYk"><span style="color: blue;">Alton
Brown's plan for a healthy life style</span></a> (not a diet) struck a
cord. I like his list of foods to eat every day. I love the one dessert a week
rule . I can plan all week for the masterpiece that I will create and
then eat. It will be the same with pasta- I can already imagine making homemade
pasta once a week. Because if I only get pasta once a week, it is not going to be
dried pasta from a box. I like pretty much everything on the list (except
sweet potatoes, sardines or mackerel). I am giddy about the avocado. Oh how I
love avocado. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">I gave up soda. That was actually quite easy
because I replaced it with iced tea. Beer is not going to be eliminated. My
husband and I brew beer. I love the taste of beer. I love brewing beer.
We are currently brewing a Scottish ale and a chocolate Jim Beam imperial
stout. If craft beer was not available, I could easily give up beer. But the
craft beer revolution is going on and the beers,<span style="background-color: white;"> <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">meads</span>, ciders, and ginger beers and root beers that are
available are amazing. Last night, I had a hard cider mead from <a href="http://leakyroofmeadery.com/"><span style="color: blue;">Leaky Roof <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Meadery</span></span></a> called </span></span>KCC&S Cyser <span style="background-color: white;">and
it was amazing. My current favorites are 4 Hands chocolate milk stout and
Odell's </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Lugene</span><span style="background-color: white;"> chocolate milk
stout. </span></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";"><span style="background-color: white;">Alton Brown's list of foods to eat and my love
of Mediterranean food was the inspiration for a really healthy tabbouleh.
I make a huge amount and eat it all week. If I want a snack instead
of chips or a sugary treat, I eat tabbouleh with some whole grain pita. I also
like it with <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">quinoa</span> an</span>d
couscous. Feta cheese is also lovely with this. If you are a mint fan,
add some mint with the parsley. Adjust the lemon to your taste. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">Tabbouleh</span></b><span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">1 Head of Cauliflower or Broccoli<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">1 Large Bunch of Parsley<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">2 Carrots<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">1/2-1 Cucumber, Peeled<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">1 Red, Green, Orange or Yellow Pepper (or a
combination of the mini-peppers)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">1/2 Red Onion<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">Several Roma Tomatoes or 1 Large Tomato<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">Zest of One Lemon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">Juice of One to Two Lemons<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">Approximately 1/4 Cup (60 ml) of Olive Oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">Salt and Pepper, to Taste<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">Method</span></i><span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">In a food processor, process the parsley so that
it is finely chopped and dump parsley into a large bowl. Place cauliflower or
broccoli (with the stems or hard core removed) in the food processor and pulse
so it is in fine pieces but not mush. Place this in the bowl with the
parsley. Do the same with the carrot, onion, and pepper(s). Hand chop the
cucumber (removing the seeds) and the tomato (removing the seeds). These should
be finely diced. I used all of my tomato for shrimp<span style="background-color: white;"> <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">ceviche</span> </span>so the tabbouleh with the
broccoli does not have tomato. <o:p></o:p></span></div>
<div align="center">
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<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PdeI18TuASg/VNF9BCTCosI/AAAAAAAAHTA/dflifw70PTQ/s1600/veggies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-PdeI18TuASg/VNF9BCTCosI/AAAAAAAAHTA/dflifw70PTQ/s1600/veggies.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.7272720336914px;">Chopping the veggies</span></td></tr>
</tbody></table>
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</div>
</td></tr>
</tbody></table>
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<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">In a small bowl whisk together the lemon juice,
lemon zest, oil, salt and pepper. Pour this mixture over the veggie and
stir. Taste and adjust. You may want to add more salt or pepper or lemon juice.
You may also want to add a bit of cumin or cayenne. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">That is it. <o:p></o:p></span></div>
<div align="center">
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 4.5pt 4.5pt 4.5pt 4.5pt; mso-yfti-tbllook: 1184;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OXj_Q55rd8E/VNF9AWwCS1I/AAAAAAAAHTQ/Td-wXYsO7ow/s1600/cauliflower.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-OXj_Q55rd8E/VNF9AWwCS1I/AAAAAAAAHTQ/Td-wXYsO7ow/s1600/cauliflower.jpg" height="320" width="277" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.7272720336914px;">Veggie Tabbouleh with Cauliflower</span></td></tr>
</tbody></table>
<div align="center" class="MsoNormal" style="text-align: center;">
</div>
</td></tr>
</tbody></table>
</div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">The bottom line: will I make this again?
Yes, I love it. <o:p></o:p></span></div>
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Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-3303572903674433652014-11-09T18:32:00.000-08:002014-11-09T18:32:04.359-08:00Christmas Cookies<a href="http://3.bp.blogspot.com/-J7V3aS75fEA/TPgSX5LBXYI/AAAAAAAAA6w/OVTakabGtj0/s1600/photo(16).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-J7V3aS75fEA/TPgSX5LBXYI/AAAAAAAAA6w/OVTakabGtj0/s1600/photo%2816%29.JPG" height="239" width="320" /></a>I love this time of year. It is time to start baking Christmas cookies. Yes, I start after Halloween and I freeze them I love frozen Christmas cookies. Here are some of my favorites. I hope you enjoy them as much as I do.<br />
<br />
<span style="font-family: inherit;"><a href="http://foodwonk.blogspot.com/2010/12/christmas-cookies-galore.html">Almond Glazed Sugar Cookies</a> </span><br />
<span style="font-family: inherit;"><a href="http://foodwonk.blogspot.com/2011/11/candy-cane-kiss-chocolate-thumbprints.html">Candy Cane Kisses Chocolate Thumbprints</a> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5RKj3gtjPWc/Tscgw1azvqI/AAAAAAAAEOk/9ovKT9WDXsc/s1600/IMG_9874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-5RKj3gtjPWc/Tscgw1azvqI/AAAAAAAAEOk/9ovKT9WDXsc/s200/IMG_9874.JPG" height="154" width="200" /></span></a></div>
<br />
<span style="font-family: inherit;"><a href="http://foodwonk.blogspot.com/2011/01/chocolate-chip-cookies-regular-oven-vs.html">Chocolate Chip Cookies</a> </span><br />
<a href="http://foodwonk.blogspot.com/2011/12/craisin-almond-white-chocolate-biscotti.html" style="font-family: inherit;">Craisin Almond Biscotti</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-n-lihz1XOHo/TuABcTuPhtI/AAAAAAAAEmM/Ah_Dk5Xr93c/s1600/IMG_0348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-n-lihz1XOHo/TuABcTuPhtI/AAAAAAAAEmM/Ah_Dk5Xr93c/s1600/IMG_0348.JPG" height="213" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<span style="font-family: inherit;"><a href="http://foodwonk.blogspot.com/2011/12/dark-chocolate-kiss-macaroons.html">Dark Chocolate Kiss Macaroons</a> </span><span style="font-family: inherit;"> </span><br />
<a href="http://1.bp.blogspot.com/-cmb-2r9BFnE/TthSG0R1G_I/AAAAAAAAEdQ/ycDzQrMgnzs/s1600/IMG_0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-cmb-2r9BFnE/TthSG0R1G_I/AAAAAAAAEdQ/ycDzQrMgnzs/s1600/IMG_0076.JPG" height="213" width="320" /></a><br />
<span style="font-family: inherit;"><a href="http://foodwonk.blogspot.com/2010/12/fleur-de-sel-caramels.html">Fleur de Sel Caramels</a> </span><br />
<span style="font-family: inherit;"><a href="http://foodwonk.blogspot.com/2011/12/gingerbread-cookies.html">Gingerbread Cookies</a></span><br />
<span style="font-family: inherit;"><a href="http://foodwonk.blogspot.com/2011/01/homemade-marshmallows.html">Homemade Marshmallows</a> </span><br />
<a href="http://1.bp.blogspot.com/-jS8D715Wy-Y/TrgB-Co-a0I/AAAAAAAAEIY/s-0X1DowosQ/s1600/IMG_2916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-jS8D715Wy-Y/TrgB-Co-a0I/AAAAAAAAEIY/s-0X1DowosQ/s1600/IMG_2916.JPG" height="209" width="320" /></a><br />
<span style="font-family: inherit;"><a href="http://foodwonk.blogspot.com/2011/12/icing-for-decorating-cookies.html">Icing for Cookies</a></span><br />
<span style="font-family: inherit;"><a href="http://foodwonk.blogspot.com/2011/11/peanut-blossoms.html">Peanut Blossom Cookies</a> </span><br />
<a href="http://1.bp.blogspot.com/-lDLCYwk7RJQ/TscfUSpTJbI/AAAAAAAAEOo/mSIkqFSGFl4/s1600/IMG_9863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-lDLCYwk7RJQ/TscfUSpTJbI/AAAAAAAAEOo/mSIkqFSGFl4/s1600/IMG_9863.JPG" height="213" width="320" /></a><br />
<span style="font-family: inherit;"><a href="http://foodwonk.blogspot.com/2011/12/peppermint-bark.html">Peppermint Bark</a></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-e9ASVt5MbKQ/TQ45V3YdwII/AAAAAAAABHc/SjohgXwtdgA/s1600/IMG_2648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-e9ASVt5MbKQ/TQ45V3YdwII/AAAAAAAABHc/SjohgXwtdgA/s1600/IMG_2648.JPG" height="213" width="320" /></a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<br />
<span style="font-family: inherit;"><a href="http://foodwonk.blogspot.com/2012/11/not-your-ordinary-christmas-cottage.html">Rice Crispy Cottage</a></span><br />
<span style="font-family: inherit;"><a href="http://foodwonk.blogspot.com/2009/04/shortbread.html">Shortbread</a> </span><br />
<a href="http://1.bp.blogspot.com/-QwxTblCHxrI/SeKUh3kOQvI/AAAAAAAAAA0/6KlGC2DDhAY/s1600/ready%2Bto%2Bcook%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-QwxTblCHxrI/SeKUh3kOQvI/AAAAAAAAAA0/6KlGC2DDhAY/s1600/ready%2Bto%2Bcook%2B2.JPG" height="240" width="320" /></a><br />
<span style="font-family: inherit;"><a href="http://foodwonk.blogspot.com/2010/01/turtles.html">Turtles Bar Cookies</a> </span><br />
<a href="http://foodwonk.blogspot.com/2011/12/vanilla-and-chocolate-pinwheels.html"><span style="font-family: inherit;">Vanilla and Chocolate Pinwheels</span></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-TUWSPw8tge0/Tt7nYGDG0aI/AAAAAAAAElc/gs6_y4p4cBI/s1600/IMG_0321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-TUWSPw8tge0/Tt7nYGDG0aI/AAAAAAAAElc/gs6_y4p4cBI/s200/IMG_0321.JPG" height="197" width="200" /></span></a></div>
<br />
<span style="font-family: inherit;"><a href="http://foodwonk.blogspot.com/2011/11/walnut-crescent-cookies.html">Walnut Crescent Cookies</a> </span>Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com1tag:blogger.com,1999:blog-9209249132341287598.post-14946805850573732902014-10-26T06:47:00.000-07:002014-10-26T06:47:13.863-07:00Asian Chicken Layer Dip<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RUbGU2lOM2k/VEpdWTsUG3I/AAAAAAAAHRQ/5WlxLyqNSfs/s1600/IMG_4128.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-RUbGU2lOM2k/VEpdWTsUG3I/AAAAAAAAHRQ/5WlxLyqNSfs/s1600/IMG_4128.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asian Chicken Layer Dip</td></tr>
</tbody></table>
Katie had an amazing birthday. She was surrounded by truly outstanding people and pretty good food. I wish I could say the highlight was the food-- it wasn't. It was the fire show. Two of Katie's favorite people (before anyone gets upset Katie has a lot of a favorite people and we don't don't list them in order) -- Kevin and Shawna put on a fire show. It was amazing. They are amazing. My food couldn't compete. Shawna also makes <a href="http://www.cricketartstrings.com/#!shop/cutb">cigar box guitars</a> which Steven is now the proud owner of because Christine (another one of Katie's favorite people) won it in a raffle and gave it to him. It is lovely (see the picture below).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mmyLTD3Y-0s/VEz6FJPrZZI/AAAAAAAAHRo/FkGJMxHVvug/s1600/IMG_3517.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-mmyLTD3Y-0s/VEz6FJPrZZI/AAAAAAAAHRo/FkGJMxHVvug/s1600/IMG_3517.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cigar Box Guitar</td></tr>
</tbody></table>
So the food theme was Asian. I broadly defined "Asian." I made a lot of food. Fortunately, I wrote down all of the recipes as I developed them. Unfortunately, I was in such a rush that I did not take pictures. So I have been in the process of slowly remaking the favorite dishes and posting. It will take time. <br />
<br />
My favorite dish of her party was the Asian Chicken Layer Dip. I made this (again and took pictures) for Christine's and Kevin's anniversary. I have to admit; I didn't quite follow the recipe below because I was in the hurry up and get it made mode. Why? Because, I was running late as usual.<br />
<br />
A couple of tips: I use a rotisserie precooked chicken from the grocery store; make sure you add the milk to the cream cheese otherwise it won't spread well; if you don't like cilantro you can substitute parsley; and you can substitute your favorite nut or dried ramen noodles for the almonds. I tried making the wonton chips with cooking spray, olive oil, and butter. I prefer just vegetable oil.<br />
<br />
<b>Asian Chicken Layer Dip with Crispy Wontons</b><br />
<br />Chicken Layer<br />
<b><br /></b>
The Chicken from One Rotisserie Chicken, Shredded or Two Cups of Cooked Chicken, Chopped<br />
2/3 Cup (60g) of Grated Carrots<br />
1/4 Cup (15 g) of Chopped Cilantro<br />
1 Clove of Garlic Minced<br />
2 Tbsp of Soy Sauce<br />
1 Tsp of Sesame Oil<br />
1/4 Tsp of Ginger<br />
<br />
Sauce<br />
<br />
1/4 Cup of Brown Sugar<br />
2 Tsp of Cornstarch<br />
1/4 Cup of Ketchup<br />
2 Tbsp of Rice Wine Vinegar<br />
1 Tbsp of Worcestershire Sauce<br />
Sriracha, To Taste<br />
1 Cup of Water<br />
<br />
Base<br />
<br />
1 8oz (227g) Package of Cream Cheese, Softened<br />
1 Tbsp of Milk<br />
<br />
Toppings<br />
3-4 Green Onions, Chopped<br />
1/4 Cup (22 g) of Sliced Almonds<br />
<br />
Directions<br />
<br />
Combine the chicken layer and refrigerate for 2 hours to overnight. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rEyOLGyh0g8/VEpdVZtmHtI/AAAAAAAAHRI/JwUC-0Zufb8/s1600/IMG_4124.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-rEyOLGyh0g8/VEpdVZtmHtI/AAAAAAAAHRI/JwUC-0Zufb8/s1600/IMG_4124.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combing the ingredients for the chicken layer</td></tr>
</tbody></table>
Meanwhile, combine all of the sauce ingredients in a medium saucepan and simmer over medium heat until thickened. Allow to cool (this can be made the day before). <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3xG9PHKP3HU/VEpdUAoptBI/AAAAAAAAHQo/x4sYz1W_LrQ/s1600/IMG_4118.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-3xG9PHKP3HU/VEpdUAoptBI/AAAAAAAAHQo/x4sYz1W_LrQ/s1600/IMG_4118.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I could drink this sauce</td></tr>
</tbody></table>
Before serving, combine the base ingredients and mix well. Spread in the bottom of round serving dish no larger than 10 inches (25 cm) in diameter.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rMMbLEw4Yt4/VEpdUIcznCI/AAAAAAAAHQ0/M8IJjrHNU4Y/s1600/IMG_4120.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-rMMbLEw4Yt4/VEpdUIcznCI/AAAAAAAAHQ0/M8IJjrHNU4Y/s1600/IMG_4120.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing the cream cheese and milk to make the base</td></tr>
</tbody></table>
<br />
Top with chicken layer. Drizzle sauce over the chicken layer.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-5IznPf5cS5o/VEpdV7AXkTI/AAAAAAAAHRM/sclBcZqE28E/s1600/IMG_4127.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-5IznPf5cS5o/VEpdV7AXkTI/AAAAAAAAHRM/sclBcZqE28E/s1600/IMG_4127.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drizzling the sauce </td></tr>
</tbody></table>
<br />
Finally, sprinkle toppings on top of chicken layer. Serve with wonton chips.<br />
<br />
<b>Wonton Chips</b><br />
<br />
One Package of Wonton Wrappers<br />
Vegetable Oil<br />
<br />
Preheat oven to 350F/180C/Gas Mark 4. Get out several cooking sheets and cover with foil and spray with cook spray. Cut the wonton wrappers in half diagonally.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wRdkrhmwUnI/VEpdVM0EJ4I/AAAAAAAAHQ8/b4WFcrmvQ_c/s1600/IMG_4121.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-wRdkrhmwUnI/VEpdVM0EJ4I/AAAAAAAAHQ8/b4WFcrmvQ_c/s1600/IMG_4121.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cutting the wrappers in half</td></tr>
</tbody></table>
Rub each wrapper with oil and place on cooking sheet. Cook in preheated oven for approximately 7 minutes or until golden brown and crisp. Check the wontons often; they burn easily.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Finished chips</td></tr>
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<br />
The bottom line: will I make this again? Yes, it is a lot of work but it is so worth it.Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-31952361263170921902014-10-12T09:28:00.003-07:002014-10-12T09:28:36.979-07:00One Pan Pork Tenderloin with Fall Vegetables
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<tr><td class="tr-caption" style="text-align: center;">Pork Tenderloin with Fall Vegetables</td></tr>
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<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">This is an easy yummy dish to make that
highlights the best of fall. I can usually draft my husband to help with all of
the chopping and that makes the preparation go that much quicker. Add some good
music (we have speakers in the kitchen so I can listen to music while I cook)
and I am in cooking heaven. <o:p></o:p></span></div>
<br />
2 Tbps of Oil<br />
Approximately 1.5 lbs (.70 kg) of Pork Tenderloin<br />
2 Tbsp of Butter<br />
1 Medium Onion, Cut in Chunks<br />
2-4 Carrots, Cut in Chunks<br />
2 Stalks of Celery, Cut in Chunks<br />
3 Cloves of Garlic, Sliced<br />
3-5 New Potatoes, Cut in Chunks<br />
2-3 Apples, Cored and Cut in Chunks<br />
2 Sprigs of Thyme<br />
2 Sprigs of Rosemary<br />
3 Sprigs of Parsley<br />
Salt and Pepper<br />
<br />
Preheat oven to 400 F/200 C/ Gas Mark 6.<br />
<br />
Pour oil into large cast iron skillet and heat over medium heat. Salt and pepper the pork tenderloin and sear in the skillet.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Searing the pork tenderloin; the veggies are chopped</td></tr>
</tbody></table>
Remove pork and add butter, onion, carrots, celery, garlic, and potatoes. Cook for about 8 minutes until vegetables begin to brown.<br />
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<tr><td class="tr-caption" style="text-align: center;">Browning the veggies</td></tr>
</tbody></table>
<br />
Add the apples. Push the vegetables aside so the pork tenderloin is in the middle. Add the herbs.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-mL1VwdNAU7w/VDqhHvZz9rI/AAAAAAAAHPg/WfeCT0d3uBw/s1600/IMG_3918.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-mL1VwdNAU7w/VDqhHvZz9rI/AAAAAAAAHPg/WfeCT0d3uBw/s1600/IMG_3918.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
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Place in the oven and cook until the pork reaches 140-150F 60-65C in the center. This should take about 30 minutes.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Ready to eat</td></tr>
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<span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";">The bottom line: will we make this again? Yes,
in fact I have made it several times. It is both a yummy and beautiful
dish. <o:p></o:p></span></div>
Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-20471631047784987212014-09-14T14:38:00.000-07:002014-09-14T14:38:44.424-07:00Summer Clam Pasta <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-c0YZ3YQzdCc/U9Qw9rw5AAI/AAAAAAAAHME/pVLVjwzjP98/s1600/small+dish.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-c0YZ3YQzdCc/U9Qw9rw5AAI/AAAAAAAAHME/pVLVjwzjP98/s1600/small+dish.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Summer Clam Pasta </td></tr>
</tbody></table>
<br />
It is tomato season. Oh how I love tomato season. I have some beautiful assorted tomatoes from my garden and the CSA. I halved the tomatoes and used them. If you want to use full size tomatoes, I suggest skinning them and dicing them. Also I have some beautiful herbs. I decided to use a combination of herbs in this recipe and it was wonderful. You can use whatever you have on hand or think would be a good mixture. I only had one can of clams (this recipe really needs two). I really liked the addition of the lemon juice but you don't have to add it. I used a combination of hard white cheeses from our CSA (a combination of goat and cow milk cheeses) so don't feel that you are limited to only using Parmesan cheese. I have a winter version of this pasta that uses <a href="http://foodwonk.blogspot.com/2013/05/canned-clam-pasta.html">canned tomatoes</a>. It is good but lacks that fresh summer tomato and herb taste.<br />
<br />
<b>Summer Clam Pasta</b><br />
<br />
2 Tbsp Oil <br />
1 Tbsp Butter<br />
3 Garlic Cloves, Thinly Sliced<br />
1 Medium Onion, Diced<br />
1/2 to 1 lb ( kg) of Cherry Tomatoes, Halved<br />
Juice of One Lemon <br />
Dash of Red Pepper Flakes (Optional)<br />
2 6.5 oz (184 g) Cans of Clams, Divided<br />
A Sprig or Two of Fresh Basil<br />
A Couple of Shoots of Fresh Chives, Chopped<br />
A Sprig of Fresh Rosemary, Chopped<br />
A Couple of Sprigs of Fresh Parsley, Chopped<br />
A Sprig of Fresh Oregano, Chopped<br />
Salt and pepper to taste<br />
1/4 to 1/2 Cup of Cheese, Grated<br />
16 oz (454 g) Pasta, Cooked<br />
<br />
Place oil and butter in a skillet over medium low heat. Add garlic, onions, salt, and pepper and sauté until caramelized.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6aUqSpTqG5Q/U9Qw8gFJ5NI/AAAAAAAAHL0/p-oqsrNgTz4/s1600/onions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6aUqSpTqG5Q/U9Qw8gFJ5NI/AAAAAAAAHL0/p-oqsrNgTz4/s1600/onions.jpg" height="240" width="320" /></a></div>
<div>
<br /></div>
<div>
Add the cherry tomatoes, the juice from two cans of clams and lemon juice. Raise the heat to medium and add the pepper flakes. Add salt and pepper to taste. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-E-EwqjiXoqQ/U9Qw9_glbkI/AAAAAAAAHMI/Lji6esTXYFs/s1600/tomatoes+and+herbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-E-EwqjiXoqQ/U9Qw9_glbkI/AAAAAAAAHMI/Lji6esTXYFs/s1600/tomatoes+and+herbs.jpg" height="240" width="320" /></a></div>
<div>
<br /></div>
Simmer about 5 minutes. Add the clams and fresh herbs and heat for 5 minutes. Add pasta and combine. Grate cheese on the top.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-hgAwmqbTQIY/U9Qw8pSnqEI/AAAAAAAAHLw/Kg-6dfW9jSw/s1600/dish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hgAwmqbTQIY/U9Qw8pSnqEI/AAAAAAAAHLw/Kg-6dfW9jSw/s1600/dish.jpg" height="240" width="320" /></a></div>
<div>
<br />
<br />
The bottom line: will I make this again? Yes, I love this pasta. I really liked the bite from the lemon. </div>
Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-82198279353282900462014-09-06T11:30:00.000-07:002014-09-06T11:30:32.875-07:00Sweet Summer Tomato Sauce<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-C0BErgfQl24/VAtRTdhRDZI/AAAAAAAAHOk/GCNpq_i9gvM/s1600/IMG_3696.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-C0BErgfQl24/VAtRTdhRDZI/AAAAAAAAHOk/GCNpq_i9gvM/s1600/IMG_3696.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished dish- Spaghetti and Meatballs</td></tr>
</tbody></table>
<span style="color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15.454545021057129px; line-height: 20.790000915527344px;">This has been a great year for tomatoes and cucumbers. I am swimming in them. It makes me so happy. I have already made my roasted tomato sauce and so I decided to convert my sweet tomato sauce into fresh tomato sauce. I worked out the recipe and my daughter made it. It was lovely. She made spaghetti and meatballs (she used my <a href="http://foodwonk.blogspot.com/2012/01/my-favorite-meatballs.html">favorite meatball recipe</a>). She did a great job. It is absolutely amazing to watch your child on the road to adulthood. Cooking and baking is one of those big milestones. I don't really want her leaving our house without knowing how to cook for herself. </span></span><br />
<b style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br /></b>
<b style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Sweet Summer Tomato Sauce</b><br />
<br style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" />
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">2 Tbsp of Olive Oil</span><br />
1 Small Onion, Finely Chopped<br />
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">3 Cloves of Garlic, Minced</span><br />
<span style="color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15.454545021057129px; line-height: 20.790000915527344px;">2 lbs (.9 kg) of Fresh Tomatoes </span></span><br />
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">1 1/2 Tsp of Fresh Basil </span><br />
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">1 1/2 Tsp of Fresh Oregano </span><br />
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">1 1/2 Tsp of Fresh Parsley </span><br />
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">1 Tsp of Fresh Thyme </span><br />
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">1/4 Tsp of Crushed Red Peppers (Optional) </span><br />
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">1/4 Tsp of Salt</span><br />
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">A Couple Turns of the Pepper Mill </span><br />
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">1-2 Tbsp of Brown Sugar</span><br />
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br /></span>
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Peel the tomatoes-- seed them and strain the seeds. Roughly chop tomatoes and set aside tomatoes and juice.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-eqVxXn4MXIY/VAtRUfuy9AI/AAAAAAAAHN8/leWHtt9DLg4/s1600/tomatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-eqVxXn4MXIY/VAtRUfuy9AI/AAAAAAAAHN8/leWHtt9DLg4/s1600/tomatoes.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Straining the seeds</td></tr>
</tbody></table>
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Pour oil into large sauce pan and add the onion. Heat on medium until translucent (about 5 minutes). Add garlic. Heat over medium heat for a couple of minutes until starting to brown (you do not want the garlic to brown).</span><br />
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BnfYHoV-PiA/VAtRUD8DCzI/AAAAAAAAHOM/eYU3bgjYoN8/s1600/garlic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-BnfYHoV-PiA/VAtRUD8DCzI/AAAAAAAAHOM/eYU3bgjYoN8/s1600/garlic.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I prefer sliced garlic</td></tr>
</tbody></table>
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Add the remaining ingredients and heat uncovered over low heat for about 45 minutes. The sauce should not come to a full boil.</span><br />
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3fFl2a_WNDw/VAtRTEKi3SI/AAAAAAAAHOU/1rSXQV0pduI/s1600/IMG_3687.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-3fFl2a_WNDw/VAtRTEKi3SI/AAAAAAAAHOU/1rSXQV0pduI/s1600/IMG_3687.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmering the sauce</td></tr>
</tbody></table>
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Serve over pasta (with lots of grated Parmesan cheese) or use as a pizza sauce or add meatballs to the sauce and have a wonderful meal. </span><br />
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-u7ctWGwgwzg/VAtRTQtZlQI/AAAAAAAAHOc/7JfC70fwT_M/s1600/IMG_3689.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-u7ctWGwgwzg/VAtRTQtZlQI/AAAAAAAAHOc/7JfC70fwT_M/s1600/IMG_3689.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add meatballs to the sauce.</td></tr>
</tbody></table>
<span style="background-color: white; color: #434343; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">The bottom line: will I make this again? Yes. I am making as much as I can and freezing it for the winter.</span>Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-40563913582216376382014-07-26T10:21:00.001-07:002014-07-26T10:21:13.437-07:00Deconstructed Sushi<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BHlmVF8QJvw/U9PhzFlGymI/AAAAAAAAHKw/e4EAST-JU44/s1600/sushi+plate.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-BHlmVF8QJvw/U9PhzFlGymI/AAAAAAAAHKw/e4EAST-JU44/s1600/sushi+plate.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deconstructed Sushi</td></tr>
</tbody></table>
My family loves sushi. I was craving sushi one day and came up with the idea of deconstructed sushi. I thought it would be easy and a way for everyone to eat what they want. I figured it would be a bit of work but would be worth it.<br />
<div>
<br /></div>
<div>
So here is what we did. About 2-3 hours in advance, I made a Kansas City version of poke (the poke we ate in Hawaii was amazing stuff- I think we ate it at least twice a day). </div>
<div>
<br /></div>
<div>
Right before eating, I started the sushi rice (I had already made the vinegar mixture) and started chopping the veggies. Then you put it all together. </div>
<div>
<br /></div>
<div>
<b>Midwestern Poke</b></div>
<div>
<br /></div>
<div>
A Couple of Pieces of Sushi Grade Ahi Tuna </div>
<div>
1/4 Cup (60ml) of Soy Sauce</div>
<div>
1/4 Cup of Green Onions, Chopped</div>
<div>
2 Tsp of Sesame Oil</div>
<div>
1 Tsp Chili Garlic Sauce<br />
Sesame Seeds (Optional)</div>
<div>
<br /></div>
<div>
Pat the tuna dry with a paper towel and then slice into cubed bite sized pieces. Place in a nonreactive bowl and add remaining ingredients (except sesame seeds). Mix together, cover, and place in refrigerator for about 2-3 hours (you can also serve it immediately but I like it better if the flavors have a chance to meld). Add the sesame seeds right before serving.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-MjPcncK7dHA/U9PhyrycMyI/AAAAAAAAHKs/W8zzNToKDik/s1600/poke.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-MjPcncK7dHA/U9PhyrycMyI/AAAAAAAAHKs/W8zzNToKDik/s1600/poke.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poke</td></tr>
</tbody></table>
</div>
<div>
<b>Sushi Rice</b></div>
<div>
<br /></div>
<div>
2 Cups of Short or Medium Grain Rice (No long grain rice!)</div>
<div>
2 1/2 Cups of Water</div>
<div>
1/3 Cup of Rice Wine Vinegar</div>
<div>
3 Tbsps of Sugar</div>
<div>
1 Tsp of Salt</div>
<div>
<br /></div>
<div>
Rinse the rice until is runs clear; this step is really important- you need to rinse it several times (I do this in a small mesh colander). I make my rice in a rice cooker- so cook the rice according to your rice cooker instructions. Meanwhile combine rice wine vinegar, salt and sugar in a small saucepan on low heat. Heat until the sugar dissolves. Set aside and let cool. Remove the rice from the rice cooker and spread out in a large (nonreactive bowl) and combine with the vinegar mixture. Be careful not to smash the rice. If you have a fan, use a fan while you combine the rice with the vinegar. This will give the rice a shiny look. Use the rice right away.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fU5NYUKXkNQ/U9Ph0Tm3tqI/AAAAAAAAHK8/tT7OHNgddjI/s1600/rice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-fU5NYUKXkNQ/U9Ph0Tm3tqI/AAAAAAAAHK8/tT7OHNgddjI/s1600/rice.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stirring the sushi rice</td></tr>
</tbody></table>
</div>
<div>
<b>Other Ingredients</b></div>
<div>
<br /></div>
<div>
Fake Crab (I can't help it I love this stuff any left overs will be used to make <a href="http://foodwonk.blogspot.com/2011/12/spicy-japanese-style-crab-salad.html">Japanese Crab Salad</a>)</div>
<div>
Cucumbers, Sliced into Match Sticks</div>
<div>
Carrot, Sliced into Match Sticks</div>
<div>
Avocado, Diced</div>
<div>
Wasabi</div>
<div>
Ginger</div>
<div>
Sesame Seeds</div>
<div>
Nori Strips</div>
<div>
Lettuce (In Case you want to make a lettuce wrap)</div>
<div>
Thinly Sliced Green Onions</div>
<div>
Bell Pepper (I used Purple Bell Peppers)</div>
<div>
Sriricha Sauce</div>
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-CMbOPfIGnzc/U9Phz_A-Q7I/AAAAAAAAHK4/LSJRBSv2OCg/s1600/sushi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-CMbOPfIGnzc/U9Phz_A-Q7I/AAAAAAAAHK4/LSJRBSv2OCg/s1600/sushi.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make your own "sushi" plate platter</td></tr>
</tbody></table>
<br /></div>
<div>
The bottom line: will I make this again? Yes, it was so good I actually made it twice in one week. </div>
<div>
<br /></div>
Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com1tag:blogger.com,1999:blog-9209249132341287598.post-79366472119159682182014-07-13T12:46:00.000-07:002014-07-13T12:46:23.273-07:00Flying to South Dakota<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wlBP8vmsZ1U/U8LZUIocA5I/AAAAAAAAHJw/6p5zl4o1YQA/s1600/rushmore.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-wlBP8vmsZ1U/U8LZUIocA5I/AAAAAAAAHJw/6p5zl4o1YQA/s1600/rushmore.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mount Rushmore</td></tr>
</tbody></table>
Our daughter went off to <a href="http://www.eaa.org/en/eaa/aviation-education-and-resources/eaa-youth-education/eaa-aviation-and-flight-summer-camps/eaa-air-academy">EAA's Air Academy</a> (which is an incredible camp for kids interested in aviation) and we decided to fly somewhere for our summer get-away. One of the biggest drawbacks to general aviation is that it is weather dependent. Most of the time you can't make 100% firm plans because you don't know what the weather is going to do. In my opinion, this is more than offset by the fact you are not flying commercial.<br />
<br />
We both really wanted to visit South Dakota. Neither of us had been and it was about a five hour flight. After reviewing the weather, we set off for South Dakota. I am a planner by nature, and until we left we did not know where we would be landing or spending the night.... It is a little uncomfortable (at least for me - Steven didn't mind it at all) but what can you do? At 4,500 feet it is difficult to get a good enough signal to search for lodging so I had to wait until our fuel stop. From 4,500 feet the scenery was beautiful. I loved watching the changes in the landscape as we flew from Missouri, to Nebraska, to South Dakota. Absolutely beautiful country.<br />
<div>
<br /></div>
<div>
We stopped in <a href="http://www.kearneyaviation.com/">Kearney, Nebraska</a> for fuel. The airport had a courtesy car (it was an old police cruiser - a Caprice Classic - think Blues Brothers) and we borrowed it go into town for food. We ate at <a href="http://www.thunderheadbrewing.com/">Thunderhead Brewing</a>. We had a nice pizza and I had a very nice Scottish Ale. Most importantly, during the layover we were able to find a place to stay in South Dakota -- the <a href="http://www.dakotadreambandb.com/">Dakota Dream</a> B&B had a last minute cancellation and had a room for two nights. This spontaneous thing was working for us. So we flew into Custer, South Dakota.<br />
<br />
We had some weather we had to fly around and had to make an additional stop for gas (the airport was actually out, but the manager kindly sold us some "reserve" avgas they had in a plastic gas jug). So it took about six hours to get to Custer, South Dakota and I was ready to get out and stretch my legs. According to Steven, it was interesting landing for the first time at altitude and on a runway that (unbeknownst to us) was going decidedly downhill. I was amazed that the two windsocks on the runway were flying in different directions. It probably wasn't Steven's prettiest landing ever but it was a successful one. At the airport there was a very nice gyrocopter - a tiny flying machine that looks like the love child of a Huey and a snowmobile. (It is pictured below with <i>The Dog</i> in the background). We oohed and aahd over it -- it really was quite amazing.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-NRUJ2ItH96o/U8LZT0Kw7MI/AAAAAAAAHJo/tDkUzfTw4S8/s1600/gyro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-NRUJ2ItH96o/U8LZT0Kw7MI/AAAAAAAAHJo/tDkUzfTw4S8/s1600/gyro.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The gyrocopter</td></tr>
</tbody></table>
<br />
After drooling over the gyrocopter, we found our way to the Dakota Dream. The owners, Ernie and Kathy Mowery, are lovely people and they have a lovely B&B. They greeted us with chocolate chip cookies, mmmmmmmm cookies. They shared their homemade apple pie schnapps (I think it was schnapps) made from Everclear. Yummy! If Kathy sees this maybe she will share the recipe in the comments (hint hint). I really like staying at B&Bs and Dakota Dream was a wonderful place to stay. It was a bit unnerving at first to look out the window in the bathroom and see deer watching you shower (they feed the deer and there are several milling around the back yard at all hours).<br />
<br />
We spent the next couple of days hiking and eating. Custer State Park has amazing trails. We climbed to the top of Harney Peak the first day, tackled Little Devil's Tower the second day and ended the trip with Sunday Gulch. Three very different trails. My favorite was Sunday Gulch which included climbing up an active waterfall. We also had a great time at the Rapid City Summer Nights Festival listening to <i>Trailer Choir</i>. I laughed all the way through the song "Rockin the Beer Gut."<br />
<br />
My recommendations for food and beverage are..... drum roll...... <a href="http://www.alpineinnhillcity.com/">Alpine Inn</a> in Hill City - they have some amazing German food for lunch;<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-vaJUAu9S5GM/U8LZUyYzZ1I/AAAAAAAAHJ4/eaG5k-62RiM/s1600/ruben.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-vaJUAu9S5GM/U8LZUyYzZ1I/AAAAAAAAHJ4/eaG5k-62RiM/s1600/ruben.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Reuben</td></tr>
</tbody></table>
<a href="http://www.independentalehouse.com/">Independent Ale House</a> in Rapid City amazing service, great pizza, and wonderful beer (you have to like a place that has 40 rotating taps and does not have Bud or Bud Light on tap); <a href="http://www.wildsagegrille.com/">Sage Creek Grille</a> in Custer the hot artichoke dip with Parmesan was yummy;<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-KHqVrTy_ciw/U8LZTWjbkjI/AAAAAAAAHJs/MF6b81aeIvo/s1600/sage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-KHqVrTy_ciw/U8LZTWjbkjI/AAAAAAAAHJs/MF6b81aeIvo/s1600/sage.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Hot Artichoke Dip with Parmesan</span></td></tr>
</tbody></table>
and <a href="http://botticelliristorante.net/">Botticelli Ristorante</a> in Rapid City for Italian.<br />
<br />
We did two touristy things: a to visit Mount Rushmore and a trip out to the South Dakota Air and Space Museum near Ellsworth AFB (of course). They were both very nice.<br />
<br />
I hope that we will be back... I guess it all depends on the weather.....</div>
Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com2tag:blogger.com,1999:blog-9209249132341287598.post-9706372677396686232014-07-13T10:57:00.001-07:002014-07-13T10:58:18.911-07:00Pineapple Cucumber Salsa<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9kap6zP3hDU/U8LFxbnrCTI/AAAAAAAAHJI/AOm9sU_NW6g/s1600/Pineapple1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-9kap6zP3hDU/U8LFxbnrCTI/AAAAAAAAHJI/AOm9sU_NW6g/s1600/Pineapple1.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pineapple Cucumber Salsa</td></tr>
</tbody></table>
<div class="MsoNormal">
I love this stuff. I serve it with chips.<span style="mso-spacerun: yes;"> </span>It is also incredible with grilled fish or chicken.<span style="mso-spacerun: yes;"> </span>If you like it hot use two jalapeños or a hotter pepper. The last
time I made this we were especially rich in cucumbers so I used several. Looking at these pictures, my cucumber should have been diced (the cumber looks more chopped than diced). I have
also been known to use more cilantro. Actually,
I have been making this so long I just approximate the amounts.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Pineapple Cucumber Salsa</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 Fresh Pineapple, Diced<o:p></o:p></div>
<div class="MsoNormal">
1 Cucumber, Peeled, Seeded, and Diced<o:p></o:p></div>
<div class="MsoNormal">
¼ Cup (60 ml) of Lime Juice<o:p></o:p></div>
<div class="MsoNormal">
¼ Cup (40 g) of Red or Sweet Onion, Diced<o:p></o:p></div>
<div class="MsoNormal">
2 Tbsps of Cilantro, Chopped<o:p></o:p></div>
<div class="MsoNormal">
1 Jalapeño Pepper, Minced<o:p></o:p></div>
<div class="MsoNormal">
1 Clove of Garlic, Minced<o:p></o:p></div>
<div class="MsoNormal">
1 Tsp of Sugar<o:p></o:p></div>
<div class="MsoNormal">
1 Tsp of Lime Zest<o:p></o:p></div>
<div class="MsoNormal">
¼ Tsp of Salt<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the pineapple, cucumber, lime juice, onion, and cilantro
in a large bowl (I was transporting this to a pot luck dinner so I placed all of the ingredients into a large plastic bag and then poured it into a bowl when I got there). </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-eeQ6QyPt4sE/U8LFxzmVpTI/AAAAAAAAHJM/ixkH0Uz1gVU/s1600/Pineapple.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-eeQ6QyPt4sE/U8LFxzmVpTI/AAAAAAAAHJM/ixkH0Uz1gVU/s1600/Pineapple.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used a plastic bag for easy and spill-free transport</td></tr>
</tbody></table>
<div class="MsoNormal">
In a smaller bowl combine the remaining ingredients. Combine
with the pineapple and cucumber combination.<span style="mso-spacerun: yes;">
</span>I like to refrigerate the salsa for a couple of hours for the tastes to mingle
before serving. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The bottom line: will I make it again? Yes. Love it. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-75124459951450039352014-05-30T07:03:00.002-07:002014-05-30T07:04:09.653-07:00Roasted Tomato Sauce<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-K8e0Mz7qgXE/U4iOMvZUBgI/AAAAAAAAHHU/2bmp8V4D10Y/s1600/Puree.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-K8e0Mz7qgXE/U4iOMvZUBgI/AAAAAAAAHHU/2bmp8V4D10Y/s1600/Puree.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pureed roasted tomato sauce</td></tr>
</tbody></table>
Tomato season! I love tomato season. Well, it is not quite tomato season-- not the beautiful sun ripened tomatoes. But I do not despair because nonsupermarket tomatoes are available and I am roasting them. I love roasted tomato sauce and they are the perfect use for the "not quite tomato season" tomatoes. I ask for the canners at the farmers' markets because you don't need the perfect tomatoes for this sauce. I chop them up, add a bunch of onions, garlic, oil, and herbs to them, and roast them. Once they cool, I throw them in the food processor (which means you don't have to be obsessive about your chopping). Yes, it is truly that easy. Dishing the sauce into bags and vacuum packing for easy freezing makes an evening meal a snap.<br />
<br />
<b>Roasted Tomato Sauce</b><br />
<br />
A Lot of Tomatoes, Diced (We diced about 6 pounds of tomatoes)<br />
Garlic (1-4 Cloves), Chopped (This time I used garlic chives from the CSA)<br />
One Small Onion or Half of a Large Onion, Diced<br />
A Couple of Tablespoons of Olive Oil<br />
Fresh Herbs, Chopped (I like to use parsley, basil, and rosemary)<br />
Crushed Red Pepper (Or a dried hot pepper, crushed)<br />
Kosher Salt, To Taste<br />
Freshly Ground Black Pepper (I Use a Fair Amount of Pepper)<br />
<br />
Preheat your oven to 350F/180C/Gas Mark 4 (I prefer to convention roast at 350F/180C/Gas Mark4 so I have an evenly heated oven for multiple trays). Throw all of the ingredients into a bowl or food safe plastic bag and toss. I don't measure the ingredients but taste to determine seasonings.<br />
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<a href="http://3.bp.blogspot.com/-mwG7Kbeac1A/U4iOONYrUCI/AAAAAAAAHHk/TrB-tFq-KOA/s1600/Tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mwG7Kbeac1A/U4iOONYrUCI/AAAAAAAAHHk/TrB-tFq-KOA/s1600/Tomatoes.jpg" height="240" width="320" /></a></div>
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Pour onto cookie sheets and spread so the tomatoes are in a single layer (I line mine with aluminum foil and coat the foil with a thin layer of oil).<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IMAD2JUt6No/U4iOMrz14vI/AAAAAAAAHHY/ck7kkC-6xbo/s1600/Tomatoes+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-IMAD2JUt6No/U4iOMrz14vI/AAAAAAAAHHY/ck7kkC-6xbo/s1600/Tomatoes+2.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to roast</td></tr>
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Roast in the oven for about 40 minutes. Cool on trays. Process in the food processor or blender until smooth. The lovely sauce can be the base for pasta sauce, Bloody Marys, soups, chicken cacciatore (one of my all time favorite dishes)....<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DQZRE2qvWO0/U4iOMsPpPXI/AAAAAAAAHHc/z0G9Qch_svc/s1600/Tomatoes+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-DQZRE2qvWO0/U4iOMsPpPXI/AAAAAAAAHHc/z0G9Qch_svc/s1600/Tomatoes+3.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooling</td></tr>
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The bottom line: How much of this will I make over the summer? A lot. I freeze it in vacuum sealed bags and enjoy it through year until the next summer.<br />
<br />Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-20630892342771826752014-05-22T19:45:00.004-07:002014-05-22T19:45:58.720-07:00Asparagus, Bacon, and Leek Pasta<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-P6V8l33Y1NY/U36xq1SvB1I/AAAAAAAAHGY/nPFyqDVD1x4/s1600/farm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-P6V8l33Y1NY/U36xq1SvB1I/AAAAAAAAHGY/nPFyqDVD1x4/s1600/farm.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The farm</td></tr>
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I love our CSA (Community Supported Agriculture); this year we joined the <a href="http://www.fairsharefarm.com/">Fair Share Farm</a> CSA. One of the requirements of the CSA (for a full share) is to work three shifts on the farm. The Sokols went and worked our half of a day on the farm. And when I say work, I mean work. The farm is absolutely beautiful. The farm is neat and tidy-- kind of like the way Cold Comfort Farm was at the end of the movie. We loved harvesting the veggies -- I don't consider that work. The work started when we started pulling up the row covers and the hoops that held them. Katie at the beginning of our shift wanted to live on the farm and by the end of the shift was happy with her assigned chores at home (yes, we are those kind of parents- we require our child to do chores).<br />
Our work (well really everyone else's work) paid off when we got our first share: goat cheese, lettuces, herbs, asparagus, and leeks. I must say it was some of the best looking lettuce I have ever seen. I always want asparagus and leeks. I traded the bok choy for more lettuce. I just can't warm up to bok choy. Maybe someone out there has a recipe they love. If so, please send it to me. Thanks- in advance.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-B7gaZe994rg/U36xproPPHI/AAAAAAAAHGQ/QAeP_g6k5WU/s1600/lettuce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-B7gaZe994rg/U36xproPPHI/AAAAAAAAHGQ/QAeP_g6k5WU/s1600/lettuce.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful lettuce</td></tr>
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Our first night we had a butter lettuce salad with warm goat cheese, beets, pears, pecans, and a balsamic vinegar glaze. Yes, it was incredible. (For the warm goat cheese take some goat cheese and form into a disc cover with panko crumbs and sauté in butter and for the beets drizzle with olive oil and add some crushed pepper and roast until a tin foil pouch at 375F/ 190C/ Gas Mark 5 until they are tender; cool and slice. The time depends on the size of beet). I actually buy a balsamic vinegar glaze and just dress my salads with it. I love it.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qGmlA5KLXXY/U36xo6xRRsI/AAAAAAAAHGM/RQLQ93i-0aU/s1600/beetsalad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-qGmlA5KLXXY/U36xo6xRRsI/AAAAAAAAHGM/RQLQ93i-0aU/s1600/beetsalad.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beet and warm goat cheese salad</td></tr>
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I spent more time on what to do with the leeks and asparagus and came up with this pasta. Please use pancetta or think cut good quality bacon for this recipe (actually you should always use good quality bacon).<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Z7XGaVBkZ7o/U36xocl_J-I/AAAAAAAAHF8/85qOW6VJ7QU/s1600/leeks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Z7XGaVBkZ7o/U36xocl_J-I/AAAAAAAAHF8/85qOW6VJ7QU/s1600/leeks.jpg" height="303" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More CSA produce</td></tr>
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<b>Asparagus, Bacon, and Leek Pasta</b><br />
<br />
1 lb (.45 kg) of uncooked pasta<br />
4 Slices Thick Cut Bacon, Diced<br />
1 1/2 Tbsp of Butter<br />
3 Leeks, Thinly Sliced<br />
A Bunch of Asparagus, Chopped<br />
3/4 Cup (177 ml) of Half and Half or Whipping Cream<br />
Salt and Pepper, To Taste<br />
A Dash or Two of Cayenne, Optional<br />
Parmesan Cheese, Grated<br />
<br />
Slice the bacon and cook over medium heat until it is starting to get crisp. I like to throw in a pat of butter with the bacon. Meanwhile cook pasta, reserve 1/2 cup (118 ml) of pasta water. Add the leeks and asparagus (and some salt and pepper) to bacon and cook until leeks are tender. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--0MW2ywrQQE/U36xn5YJnmI/AAAAAAAAHG0/hUSUJXpiA0M/s1600/stuffinskillet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/--0MW2ywrQQE/U36xn5YJnmI/AAAAAAAAHG0/hUSUJXpiA0M/s1600/stuffinskillet.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All kinds of good stuff in the skillet</td></tr>
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Lower heat and add the half and half and reserved pasta water.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-FWAdng7so6U/U36xnJQ5uxI/AAAAAAAAHGo/FJzhduIz7YQ/s1600/addcream.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-FWAdng7so6U/U36xnJQ5uxI/AAAAAAAAHGo/FJzhduIz7YQ/s1600/addcream.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the half and half and reserved pasta water</td></tr>
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Lower heat and simmer under asparagus is desired tenderness. Add a bit of cayenne. Taste and adjust seasonings. Add pasta to sauce and stir until covered in sauce. Top with cheese and serve. <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Qug8Nb0XFZI/U36xmWWSWxI/AAAAAAAAHGk/oCLb_IUtbac/s1600/cheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Qug8Nb0XFZI/U36xmWWSWxI/AAAAAAAAHGk/oCLb_IUtbac/s1600/cheese.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished dish</td></tr>
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The bottom lone: will I make it again? Yes, incredible pasta. My family loved it.<br />
<br />
<br />Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-15184096802566048422014-05-04T07:34:00.003-07:002014-05-04T07:35:06.204-07:00Sous Vide<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-erHzMxOiDJc/U1xha6FFHgI/AAAAAAAAHC4/ra7t0439zbA/s1600/water+bath.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-erHzMxOiDJc/U1xha6FFHgI/AAAAAAAAHC4/ra7t0439zbA/s1600/water+bath.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The steaks getting a bath- sous vide style</td></tr>
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I have a love and passion for food- growing it, buying it, preparing it, and pondering the science behind it. I admit that I have a problem. I call it a food fixation. I love spending time in the kitchen. I love dreaming up new dishes. I love eating. I have a huge weakness for kitchen gadgets. I love kitchen gadgets. Yes, even ones that only have one use. I will never be able to down-size my kitchen because I won't want to get rid of my kitchen gadgets (and I will never be able to invite Alton Brown to my home). My family puts up with (and benefits from) my food fixation. I guess in the grand scheme of things it isn't that bad of a weakness.....<br />
<br />
My newest love is the Sansaire Sous Vide Circulator. The device itself is easy to use. The learning curve surrounding the process and theory was not a big one, and we are once again talking about science and food in my kitchen. It makes me so happy. The food we create is amazing. The trout we sous vide was incredible. The best I have ever had. Truly. I think my husband agreed because he took a bite of trout and stated that it was the best $200.00 he ever spent. (He brought it for me for my birthday--a tremendously good gift).<br />
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So, is there really a difference? Yes, yes there is. The first meal I made was steak. I am currently getting my beef from <a href="http://barhamcattleco.com/kansascityfarms.html">Barham Farms</a> just outside of Liberty, Missouri. We buy half of a side at a time so we get all kinds of cuts. The steaks are amazing. Even better cooked sous vide. The ability to vacuum seal the steaks, place the in a pot with the Sansaire Circulator and go for a run is worth the price alone. </div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qDMW6RM2rmU/U1xh0tTBpII/AAAAAAAAHDI/GIR0-2lseYM/s1600/more+steaks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-qDMW6RM2rmU/U1xh0tTBpII/AAAAAAAAHDI/GIR0-2lseYM/s1600/more+steaks.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vacuumed packed steaks ready for their water bath</td></tr>
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The steak is perfectly cooked -- medium rare all the way through from edge to edge and I don't have to worry about over cooking it. All that remains to be done is to sear the outside (it is gray, ugly, unappetizing, and needs to be seared). Searing can be done with a blow torch (I love the the blow torch), the inside grill, a pan, or the outside grill. It is amazing. My trick is to add salt, pepper, and fresh herbs to the steak prior to vacuum packing them adds a layer of flavor that is fantastic. Be careful the flavors you add to the meat for the vacuum packed water bath stage are intensified. We separately packed the steaks and tried different seasonings and the herbs were the tastiest.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-i2YQ912Yb04/U1xh1ASo-FI/AAAAAAAAHDM/WK0W0mjITqg/s1600/sous+vide+steak.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-i2YQ912Yb04/U1xh1ASo-FI/AAAAAAAAHDM/WK0W0mjITqg/s1600/sous+vide+steak.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfectly cooked steak with beer sautéed mushrooms</td></tr>
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Eggs. Lets talk about eggs.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-IezqrF5IbqY/U1xhaSAPbRI/AAAAAAAAHC0/E_taAAw65CQ/s1600/eggs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-IezqrF5IbqY/U1xhaSAPbRI/AAAAAAAAHC0/E_taAAw65CQ/s1600/eggs.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sous Vide eggs</td></tr>
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I do not like running eggs. They gross me out (and there are very few foods that gross me out). I love the fact that I can put my eggs in a pot and sous vide them to the perfect temperature-- there is no guess work. My temperature is 165F/ 74C (yes- I know it sounds like my sleep number for a bed). I don't like the gray ring around the yolk and I will never have it again. The best part? I put the eggs in a pot, set the temperature on the Sansaire and went out for breakfast. When I came back, I had perfect cooked eggs. Yeah me!<br />
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Trout-- here is a picture of my trout- perfectly cooked and moist. It was truly incredible. I put it in a plastic bag and put it in the Sous Vide set at 113F/ 43C for 30 minutes.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7FUu0Yw3t1g/U1xhaInZTdI/AAAAAAAAHCs/5jfV4Nak2Ww/s1600/Trout.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-7FUu0Yw3t1g/U1xhaInZTdI/AAAAAAAAHCs/5jfV4Nak2Ww/s1600/Trout.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy Trout</td></tr>
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I threw the potatoes in the oven to roast and prepped the rest of dinner. I slowly caramelized some onions and garlic. When the fish was done, I took it out of the pot and plastic bag, removed the skin, and threw it in the pot with the onions to sear it. I topped it with some fresh herbs. The result was utter perfection. Who knew?<br />
<br />
I also made shrimp and scallops in the water bath and tossed in them in a Cajun cream sauce served over pasta with steamed broccoli. It was liberating to be able to drop the shrimps and scallops in the water bath and focus on the other parts of dinner. I have not made short ribs yet- I will soon. The pot roast I made was really good. A tender pot roast that is medium rare can only be achieved (to my knowledge) through sous vide. Wow, I am starting to sound like an infomerical.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-m3p9A8Uxtzo/U2ZPpvJjmuI/AAAAAAAAHDw/sUbbKaT0iI4/s1600/photo+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-m3p9A8Uxtzo/U2ZPpvJjmuI/AAAAAAAAHDw/sUbbKaT0iI4/s1600/photo+%25281%2529.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp and scallops sous vide in a Cajun cream sauce </td></tr>
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<br />
So here is some of the detail-- sous vide is French for "under vacuum." The simple act of cooking in a water bath at the final temperature desired changes the way I think about cooking in dramatics ways. As I have said before (my daughter will tell you I tell her this every chance I get) cooking is just a series of science experiments. Cooking is a wonderful mixture of physics, chemistry, and biology. Sous vide is my (and sometimes my family's) latest edible science experiment.<br />
<br />
Ok back to the science. When we cook meat, we use heat to denature (change) the proteins in the meat (protein makes up approximately 1/5 of the meat, the rest being water and fat). Ordinarily, it is difficult to maintain a low enough temperature over time to break down the proteins so we cook meat for a shorter period of time over high temperature. The result is meat that is unevenly cooked-- often a perfectly cooked core and overcooked edges. With sous vide the meat is cooked at the desired temperature for a longer period of time and the result is an evenly cooked piece of meat from tip to tip.<br />
<br />
Overcooking is not possible so timing is not as critical. Having said that if you do leave food too long in the sous vide it will turn to mush (I have not done this yet- but it is on the list). Vacuum packing the food prevents the air from insulating the food so the oxidation reactions are slow so there is less chance of unwanted color changes or off-flavors. At the lower temperatures the cell walls do not burst. In the case of cooking meat, tough collagen in connective tissue can be broken down, without heating the meat's proteins high enough that they denature to a degree that the meat is tough and dry.<br />
<br />
The bottom line: I think sous vide (at least in my kitchen) is more than a passing fad. I think it is a wonderful way to cook but will not eliminate my grill, stove, or oven. My blow torch will be getting more use.<br />
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<br />Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-38971475609757816272014-04-26T08:04:00.002-07:002014-04-26T08:04:34.264-07:00Bacon Spinach Tomato Salad<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9QoAuoeW9UA/U1Qk2fYOILI/AAAAAAAAHCQ/6PD6pAkrxdI/s1600/salad1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-9QoAuoeW9UA/U1Qk2fYOILI/AAAAAAAAHCQ/6PD6pAkrxdI/s1600/salad1.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my favorite salads</td></tr>
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So do you ever have one of those days where you completely forget an event that you are supposed to take food to? On the way home from work you remember and are in panic because you have nothing in your house. It happens - well at least to me. It happens often enough that I have an easy go to salad. It will feed a crowd and I can swing by the grocery and have it done in no time. Oh- I forgot to mention the best part, it is delicious. Really. I promise.<br />
<br />
I remembered when I was about half way home, so I bought one of those big containers of mixed spinach and spring mix, a bag of croutons, and a pint of cherry tomatoes. I got home and made the salad dressing. I quickly microwaved some bacon so it had time to cool. Next I found a giant salad bowl and dumped the spinach/spring mix into the bowl. Next I added the tomatoes and the croutons. The croutons were followed by the bacon. Then I added some grated Parmesan cheese because I love cheese. I took the salad dressing with me because I hate wilted greens. That is it. I should have timed myself. I can't give you an exact time but I made the salad and changed clothes in less than 20 minutes. The best part of this salad was my husband told me on the way to the meeting (it was an aviation meeting all men except for Katie and me) that no one was going to want any salad. Guess what? It was all gone by the end of the meeting. I think they liked it. But then what's not to like?<br />
<br />
<b>Bacon Spinach Tomato Salad</b><br />
<b><br /></b>
<i>The Dressing</i><br />
<br />
1/4 Cup of Milk<br />
3/4 Cup of Mayonnaise<br />
1 Garlic Clove, Minced or 1 Teaspoon of Garlic Powder (Not Garlic Salt)<br />
Salt and Fresh Cracked Pepper, To Taste<br />
A Couple of Dashes of Cayenne (Optional)<br />
<br />
Whisk ingredients together. Pour on the salad right before you serve it. I always rewhisk the dressing right before I add it to the salad. [Note for bigger salads like the one below- use 1 part milk to 3 parts mayonnaise and adjust the seasonings]<br />
<br />
<i>The Salad</i><br />
<br />
4-6 Slices of Bacon, Cooked<br />
1 Large Container of Mixed Greens and/or Spinach<br />
1 Pint of Cherry Tomatoes, Sliced in Half<br />
1 Bag of Croutons (Homemade are so much better if you have time)<br />
Parmesan Cheese, Grated<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-V5SYlNO_PmY/U1Qk2SB5wZI/AAAAAAAAHCM/zOovfkS4amk/s1600/salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-V5SYlNO_PmY/U1Qk2SB5wZI/AAAAAAAAHCM/zOovfkS4amk/s1600/salad.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The tomatoes really make this salad beautiful</td></tr>
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Combine all of the ingredients. When ready to serve add the dressing and toss.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uz_UsxPVHLY/U1Qk2bB8knI/AAAAAAAAHCE/6KnSm6Q0uo0/s1600/salad2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-uz_UsxPVHLY/U1Qk2bB8knI/AAAAAAAAHCE/6KnSm6Q0uo0/s1600/salad2.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It is not as pretty tossed so I always wait to the last second to toss the salad</td></tr>
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The bottom line: will I make this again? Yes, I can't wait until we have summer ripe tomatoes (I am growing yellow pear tomatoes). They make this salad incredible. I am also growing my own spinach and spring mix so soon I will be able to harvest my own greens for this salad. The other ingredient I really want to add is avocado. I think it would be amazing.Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0tag:blogger.com,1999:blog-9209249132341287598.post-14207183176654709562014-04-08T17:10:00.002-07:002014-04-08T18:54:15.509-07:00A Saturday in Springfield<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_VKomuPUMrA/U0NXpt0hslI/AAAAAAAAHAw/g5LyCkHO4dg/s3200/lakes.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-_VKomuPUMrA/U0NXpt0hslI/AAAAAAAAHAw/g5LyCkHO4dg/s3200/lakes.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The view from the plane</td></tr>
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Today’s trip was to <a href="http://www.springfieldmo.gov/home/home.jsp#page=page-1">Springfield, Missouri</a>. They were having a farmer’s market festival. With the promise of fresh veggies, we were off. We made a mistake; we flew into an airport (Springfield Downtown) that was closed on Saturday. Obviously, the runways still open but the office and more importantly the bathrooms were not. I made the mistake of drinking a large cup of coffee before we left and I was quite distressed about the lack of a bathroom. Thankfully, a flight instructor heard Steven asking about the closed office and landed after us. If you are a general aviation pilot or are married to one you already know this—pilots are some of the nicest and most helpful people you will meet. Not only did he tell us about landing at Springfield National but also called over to verify that we could get a courtesy car. A huge thank you to <a href="http://www.fitszone.com/about-fitszone/">Brian Morgan</a>-- we looked him up later on the Internet- he is a flight instructor extraordinaire with over 10,000 hours of flight time. </div>
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<a href="http://www.sgf-branson-airport.com/">Springfield National</a> is a tower controlled airport. That means you are vectored in which in turn means that you don’t just land. At this point I am really regretting that cup of coffee. [For those of you thinking about flying in to Springfield National here is the <a href="http://www.sgf-branson-airport.com/ga">general aviation information</a>]. <o:p></o:p></div>
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Springfield National is a fairly busy airport that has regional jet traffic. Jets go roughly 500 miles an hour and the Tin Dog goes approximately 110 miles an hours. Needless to say we probably held up some of the airport traffic when we landed—sorry.We parked in front of the General Aviation building and Steven took care of the plane. I was able to visit their lovely bathrooms. They had a custody car for us to use—they have 3 for general use and local maps. Once again, nice friendly people. And since it was a weekend aviation gas was 40 cents off a gallon. Unfortunately, it was too late to go to the farmer’s market. Sigh. But the one thing having a small plane teaches you is flexibility. You can’t guarantee that you can fly on a particular day or at a particular time—safety always is the first consideration and the second and the third…..<o:p></o:p></div>
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<tr><td><a href="http://4.bp.blogspot.com/-Dt-t4hNjmjQ/U0NXvSrJ1fI/AAAAAAAAHA4/MDKmamo4fb4/s3200/umbrella.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Dt-t4hNjmjQ/U0NXvSrJ1fI/AAAAAAAAHA4/MDKmamo4fb4/s3200/umbrella.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">The inside of the the Aviary Cafe and Creperie</td></tr>
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So we decided to see some of the highlights of Springfield. First, we went to <a href="http://www.aviarycafe.com/">Aviary Cafe and Creperie</a> and had some of the best pomme frites that I have every had. </div>
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<tr><td class="tr-caption" style="font-size: 13px;">Pomme frites</td></tr>
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Oh my they were yummy. Already mostly full, we followed these delicious tidbits up with crepes. I had the hen and pine crepe and Steven had duck confit crepe. We couldn’t finish them and honestly we should have just gotten the pomme frites. Yes, they were that good. Trust me go and get them. You will not regret it. <o:p></o:p></div>
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<tr><td><a href="http://1.bp.blogspot.com/-BHOwZ5IaJPU/U0NXue3yyzI/AAAAAAAAHAM/GGYo6KERK2U/s3200/choc.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-BHOwZ5IaJPU/U0NXue3yyzI/AAAAAAAAHAM/GGYo6KERK2U/s3200/choc.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Words to live by </td></tr>
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Next up--- <a href="http://www.askinosie.com/">Askinosie Chocolate</a>. Owned by a lawyer who saw the light and left the practice of law and now makes insanely good chocolate. A chocolate bar will set you back about $10.00 so you are paying premium prices but you are getting a premium product. We also bought some chocolate nibs for the next chocolate stout we will brew. I really liked soaking them in Jim Bean and adding it to the secondary so I will probably repeat the process with our next batch of beer.<o:p></o:p></div>
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<tr><td><a href="http://3.bp.blogspot.com/-bpbs1xU_w3M/U0NXtxEfYtI/AAAAAAAAHAE/vo71hx0qOr8/s3200/mothers1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-bpbs1xU_w3M/U0NXtxEfYtI/AAAAAAAAHAE/vo71hx0qOr8/s3200/mothers1.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Mother's brewery</td></tr>
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<a href="http://mothersbrewing.com/">Mother’s Brewery</a> is also in Springfield and on my list of breweries to visit. Mother’s is best known for their IPAs. They have a lovely tasting room with friendly staff explaining the beers available for testing. Note: these are beers that you can only get at the brewery. Steven obviously could not taste the beers so he smelled the beers and I tasted them. </div>
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<tr><td class="tr-caption" style="font-size: 13px;">Tasting menu</td></tr>
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We narrowed the beers to Cheech and Chong IPA, two versions of the same beer with different yeasts. It is amazing the difference a yeast can make. I chose Chong- which is an “in your face” IPA and we bought a growler to go. Steven could taste it once we were home.<o:p></o:p></div>
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It was time to head home so we made our way back to the airport to our fully fueled plane. On the way home we enjoyed the sights from the sky. It really is beautiful from 3,000 feet. It was a bit bumpy. We saw flocks of white birds (maybe ducks) below us and even saw a lone eagle. I watched the earth get a bit less green as we headed north but it was clear that spring had finally sprung in Missouri.<o:p></o:p></div>
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<tr><td><a href="http://1.bp.blogspot.com/-zOpYppzIdkI/U0NXvKkDslI/AAAAAAAAHAg/jvOrsmskgT8/s3200/rooster.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-zOpYppzIdkI/U0NXvKkDslI/AAAAAAAAHAg/jvOrsmskgT8/s3200/rooster.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Roosterville</td></tr>
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Safely back at Roosterville Airport we transported our chocolate bars, nibs, and beer home. </div>
Amyhttp://www.blogger.com/profile/07128025862693244404noreply@blogger.com0