tag:blogger.com,1999:blog-9273906718234497382024-03-14T10:43:34.910-05:00Burnt Toast DiariesA fun place to learn about cooking, gardening & entertaining Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-927390671823449738.post-14100775605510205992016-12-20T23:00:00.000-06:002016-12-20T23:00:24.276-06:00Caramelized Onion & Cauliflower Tart<header class="entry-header" style="background-color: white; box-sizing: inherit; color: #50565a; font-family: franklin-gothic-urw-1, franklin-gothic-urw, 'FranklinGothic URW', 'Open Sans', Arial, sans-serif; font-size: 18px; line-height: 25.2px;"><div class="post-thumbnail-container" style="background: repeating-linear-gradient(45deg, rgb(255, 255, 255), rgb(255, 255, 255) 1px, rgb(241, 241, 245) 1px, rgb(241, 241, 245) 6px); box-sizing: inherit; line-height: 0; position: relative; z-index: 1;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkud5AUQxofPXmpTY16ccIquZYrqBbVzzmTzJexl_RpTSwQWEbuo-6zwz_sNGwS2ElIDZPNQQbgS3R3snBxXksbXYPNVWyxzlhDdhNGMSkSKfeLXI5eNbztyGWMYjX0IfIdfMcFIwMX33/s1600/IMG_3657.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkud5AUQxofPXmpTY16ccIquZYrqBbVzzmTzJexl_RpTSwQWEbuo-6zwz_sNGwS2ElIDZPNQQbgS3R3snBxXksbXYPNVWyxzlhDdhNGMSkSKfeLXI5eNbztyGWMYjX0IfIdfMcFIwMX33/s400/IMG_3657.jpg" width="400" /></a>I haven't posted a recipe in quite some time. While I'd like to tell you its because I've been traveling the globe exploring far off places, I've really just been busy with work and family. I was fortunate enough to get to visit San Francisco at the end of November and found some real restaurant gems that I could talk about for hours - - <a href="http://scomas.com/" target="_blank">Scoma's</a>, <a href="http://wayfaretavern.com/" target="_blank">Wayfare</a> Tavern, <a href="http://www.waterbarsf.com/#home-2" target="_blank">Waterbar</a> - - just to name a few! All that and my husband got to see Alcatraz for the first time and visit the <a href="http://www.mikkellerbar.com/" target="_blank">Mikkeller</a> and <a href="http://21st-amendment.com/" target="_blank">21st Amendment</a> breweries. Come to think of if, maybe I should do an entire blog post dedicated to that trip if people would be interested. It was quite the foodie adventure!</div>
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Amazingly, the end of the year is fast approaching so in the midst of the busy holiday season I wanted to share one of my all time favorite dishes that is perfect for Christmas and New Year's guests. Delicious eaten warm out of the oven or at room temperature this tart is absolutely decadent. It's also a show stopper. It is one of the dishes I get asked about most frequently from people who I've made it for, and it has garnered favor with everyone from young children to my parent's retirement community of friends. How's that for range? If you're looking for something special to make this year to really wow your family and friends, this would certainly fit the bill.</div>
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<tr><td class="tr-caption" style="text-align: center;">You want to see those roasted brown nuggets of goodness! </td></tr>
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To get started, position the rack in the center of the oven and preheat to 425°F. Scatter the cauliflower onto a rimmed sheet pan and toss with several tablespoons of olive oil, salt and pepper. Roast for 15 minutes. Turn the cauliflower over and continue roasting until it is brown and tender. This will depend on your oven and the size you chopped the flowerets so just keep an eye on it. Once its done cooking, remove it from the oven. The original recipe calls for a drizzle of truffle oil and/or truffle salt when you remove it from the oven, but if you don't want to splurge to buy that or don't care for the flavor you can certainly leave it off. After you take out the cauliflower, reduce the temperature to 350°F.</div>
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<tr><td class="tr-caption" style="text-align: center;">The blind baked crust is cooling and ready for<br />the delicious filling.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A close up for how you should slice the<br />onion. Its a bit different than the norm.</td></tr>
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While the cauliflower is getting all roasted and delicious, I encourage you to try your hand at making the tart crust. If you don't have time or the inclination, then by all means use a store bought crust. No one will care and it will still be delicious. If you are using a store bought crust, press it onto the bottom and up the sides of a 9-inch tart pan. If you have one with a removable bottom, that would work nicely for presenting the tart outside of the pan. Gently line the crust with foil, fill with pie weights (or dried beans) and bake for 20 minutes. Remove the foil and weights and bake again until the crust is golden, about 5 more minutes. If it puffs up a little bit that is ok, just press it back down gently when you remove it from the oven. All that fuss is called blind baking. It's going to ensure the crust doesn't get soggy when you add the wet filling later on. (If you make the crust recipe listed below, you do NOT need to blind bake it.) Once blind baked, allow the crust to cool.</div>
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<tr><td class="tr-caption" style="text-align: center;">You will start to see the onion<br />brown slowly. Be patient!</td></tr>
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To caramelize the onions, heat a couple of tablespoons of olive oil in a large skillet over medium-low heat. I love to use my stainless steel skillet when making these onions. You don't need a non-stick surface and it helps with the color and browning you are looking for. But any large heavy skillet will work. Add the thinly sliced onion, season with salt and pepper and then cook until it becomes a dark golden brown color. You will want to stir it occasionally to keep it from getting too dark in places. I find this process takes anywhere from 30 - 40 minutes depending on the size of the onion I'm using and the heat level of the pan. Once cooked, allow them to cool slightly.</div>
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<tr><td class="tr-caption" style="text-align: center;">The finished caramelized onion<br />goodness. Mmmmm!</td></tr>
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Spread or brush the bottom and sides of the crust evenly with the mustard. Sprinkle the cooked onions over the crust and then place the cooked cauliflower on top of the onion. When you bake the tart, be sure to set it on top of a sheet pan so if it leaks you don't have a mess on your hands. Whisk the eggs, mascarpone, cream, and pepper in a medium bowl. Stir in the Gruyère. Once well combined, you are going to pour this mixture over the fillings in the tart pan and sprinkle liberally with the Parmesan. Pour slowly so the mixture can work its way into the nooks and crannies of all of the filling. Don't overfill the shell. If you have too much of the custard mixture don't force it. Bake until it is golden on top and the center is completely set, 35-45 minutes. </div>
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You can serve it after it has cooled slightly all the way to room temperature. Refrigerate leftovers covered tightly with plastic wrap or in tupperware. If you decide to give it a try, let me know what you (and your guests) think. Or maybe wait and make it after the mad rush of the holidays are over when you can enjoy it solo as a special treat. Either way, you can't go wrong.</div>
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<b>Caramelized Onion & Cauliflower Tart </b><br />Adapted from <a href="https://smittenkitchen.com/2010/02/cauliflower-and-caramelized-onion-tart/">Smitten Kitchen</a> and <a href="http://www.epicurious.com/recipes/food/views/Cauliflower-and-Caramelized-Onion-Tart-237335">Bon Appetite, 2007</a><br /></div>
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1 small head of cauliflower, cut into small flowerets<br />Olive oil<br />1 large onion, halved lengthwise and very thinly sliced<br />2 Tbsp Dijon mustard<br />2 large eggs<br />1 (8- ounce) container mascarpone cheese<br />1/2 cup whipping cream<br />1/4 teaspoon black pepper<br />1 cup grated Gruyère cheese<br />1/3 cup Parmesan cheese</div>
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Truffle oil or truffle salt (optional)<br />1 refrigerated pie crust or a homemade tart shell (recipe below)<br /><br /><u>Savory Tart Shell - recipe from Smitten Kitchen</u></div>
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1 1/4 cups flour<br />1 tablespoon plus 2 teaspoons cornstarch<br />1/4 teaspoon salt<br />6 tablespoons butter, cut into 1 inch pieces<br />1 egg<br /><br />In a large bowl, combine flour, cornstarch and salt. Cut the butter in with a pastry cutter, fork or two knives until it is in very tiny pieces. Add the egg and mix with a fork until a dough forms. I usually find that I have to dump it out onto the counter and give it some old fashioned kneading to get it to come together properly. </div>
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Just when you think its a failure and you should have just bought a store bought crust, it takes the heat from your hands and becomes the savory tart dough you've been dreaming of. Once combined, on a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press lightly to remove any air bubbles or gaps. If it breaks or tears, just piece it back together and mend the flaws. No one will see them in the end. Clean up the edges, and refrigerate for 30 minutes. Proceed with a filling of your choice, no blind baking required.</div>
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Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-84764925724728838522016-08-25T20:59:00.000-05:002016-08-25T20:59:54.586-05:00Garlic Dill Refrigerator Pickles<div class="p1" style="orphans: 2; text-align: -webkit-auto; widows: 2;">
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<tr><td class="tr-caption" style="text-align: center;">Very few ingredients are needed to make delicious pickles!</td></tr>
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<span style="font-family: inherit;"><span style="text-align: -webkit-auto;">I love my garden. Even in years like this one when many of my plants aren't doing great, and the new varieties I'm trying to grow haven't been successful, I still enjoy spending time there. </span><span style="text-align: -webkit-auto;">Our elderly neighbor Barb was someone who could completely relate to my love of fresh veggies and homemade food. I've never seen anyone love a radish as much as that woman! That's one of the reasons it was so sad when she passed away this past winter. I used to share my harvest with her. So this summer just hasn't been quite the same. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="orphans: 2; widows: 2;">I decided to make the pickle "chips" this time and cut the cucumbers</span><br style="orphans: 2; widows: 2;" /><span style="orphans: 2; widows: 2;"> into coins. These are great for putting on burgers.</span></td></tr>
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<span style="text-align: -webkit-auto;"><span style="font-family: inherit;">I don't have the same feeling of joy I used to have when I found the perfect pepper knowing she would be sharing in the bounty, or appreciating the wonder that is a freshly picked sugar snap pea still damp from the morning dew. In some ways though, I appreciate it even more. I know how much it meant to her, how much she loved it. And how amazingly lucky am I to have the opportunity to have the miracle that is a </span></span><span style="text-align: -webkit-auto;"><span style="font-family: inherit;">garden?</span> </span></div>
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<span style="font-family: inherit;"><span style="text-align: -webkit-auto;">One of Barb's favorite things (aside from radishes!) were my Garlic Dill refrigerator pickles. I still have her handwritten note that she stuffed into one of the empty jars she returned to me where she told me that these were the </span><i style="text-align: -webkit-auto;">best pickles she'd ever had.</i><span style="text-align: -webkit-auto;"> The plastic bag hanging on the back handle of the screen door as if to say, "more please". Man, I am going to miss that sweet lady. I will never forget her, and now every time I make these pickles I think of Barb and her love of nature and gardening. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">I add extra garlic cloves that are delicious served with <br />the pickles as a garnish on meat and cheese boards</span></td></tr>
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<span style="text-align: -webkit-auto;"><span style="font-family: inherit;">I've tweaked this recipe a bit since I started making them a few years ago. It's flexibility is one of the things I love so much about it. When I made them for Barb, I went easy on the heat and just used a few slices of jalapeños so it wasn't overpowering. For my husband and I, some of the batches are super fiery. It all depends on what you like and the mood you're in. If you have fresh dill on hand then by all means use that. I've even done a combination of the dried and fresh. Honestly, it's pretty hard to mess these babies up. </span></span></div>
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<span style="font-family: inherit;"><span class="s1">The first thing you do is wash and slice the cucumbers. You can cut them in traditional spears or into coins. Barb taught me a great tip - - you have to cut off the blossom end of the cucumber (opposite of the stem) to ensure you get crisp and crunchy pickles. The enzymes in the blossom can lead to soggy pickles. </span><span class="s1" style="text-align: -webkit-auto;">In a large saucepan, combine vinegar, water and salt. Bring to a simmer.</span><span class="s1" style="text-align: -webkit-auto;"> </span></span></div>
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<span style="font-family: inherit;"><span style="text-align: -webkit-auto;">Arrange the cleaned and dried jars on the counter and dole out the spices and garlic to each. Pack the cucumber slices firmly into the jars. You don't want to damage the cucumbers, but you do want them packed tight. I like to transfer the hot brine to a measuring cup that has a pour spout. Then p</span><span style="text-align: -webkit-auto;">our the brine into the jar, leaving approximately ½ inch headspace. Pour slowly so the liquid has time to seep down into the nooks and crannies of the jar. </span><span style="text-align: -webkit-auto;">Tap jars gently on countertop to dislodge any trapped air bubbles. </span><span style="text-align: -webkit-auto;">Apply lids and let jars cool on the counter. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvdBZDpXoWo5j537sli4uS52Inxosl0NBMyrFY3Eyon6WwVoKb0-ujPZOPJZPm9QlJkiRIuYHkQt5VJlbEPKyEaAQM2w-wZn8HZMV9BCnCUtLeAgJDqlv12vhpeIuDR3on2o6oncQLazb/s1600/IMG_7887.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvdBZDpXoWo5j537sli4uS52Inxosl0NBMyrFY3Eyon6WwVoKb0-ujPZOPJZPm9QlJkiRIuYHkQt5VJlbEPKyEaAQM2w-wZn8HZMV9BCnCUtLeAgJDqlv12vhpeIuDR3on2o6oncQLazb/s320/IMG_7887.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">You can see how tightly I layer in the slices in<br />this picture. You want to fit as many as you can<br />without crushing them. </span></td></tr>
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<span style="font-family: inherit;"><span style="text-align: -webkit-auto;">When they've returned to room temperature, turn them over carefully to distribute the spices and place the jars in refrigerator. </span><span class="s1" style="text-align: -webkit-auto;">Let them sit for at least 48 hours before eating (if you can resist!) Because these aren't preserved or boiled they must stay in refrigeration at all times. </span><span style="text-align: -webkit-auto;">I use this same recipe for pickled Jalapeños and Serrano peppers. I leave out the red pepper flake when making those so the flavor of the hot peppers can stand on their own. </span></span></div>
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<span style="text-align: -webkit-auto;"><span style="font-family: inherit;">These pickles have always been one of my favorite things to make and now they will forever be tied in my heart to my special neighbor. This one's for you Barb! </span></span></div>
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<span style="font-family: inherit;"><b>Garlic Dill Refrigerator Pickles</b><br />(Makes 3 pints)<br />2 pounds Kirby cucumbers<br />1 1/2 cups apple cider vinegar<br />1 1/2 cups water<br />2 Tbsp pickling salt (If you use Kosher use heaping Tbsps)<br />6 - 8 garlic cloves, peeled and sliced in half if very large (2-3 per jar)<br />3/4 tsp crushed red pepper (divided equally)<br />3 tsp dill seed (divided equally) or use fresh dill <br />1 1/2 tsp black peppercorns (divided equally)<br />1 jalapeño or serrano, sliced (optional)</span><div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIFdltQrCtUscRHLwuwahqv4JlrPmJY9fyjiggMYpmPRtK5_rjLpRTz9jX7VOZJOjZuSnaKGOp1RLnsSsWOZW0W419Wk_hPD3kXlHhhO2w0En4zjtaVF52kee1RxW9l09-ietfnNkdFxl/s1600/IMG_7888.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIFdltQrCtUscRHLwuwahqv4JlrPmJY9fyjiggMYpmPRtK5_rjLpRTz9jX7VOZJOjZuSnaKGOp1RLnsSsWOZW0W419Wk_hPD3kXlHhhO2w0En4zjtaVF52kee1RxW9l09-ietfnNkdFxl/s400/IMG_7888.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">The delicious finished product after the brine has been added and the lids applied. <br />I use both the traditional screw top jars as well as the Weck jars with the metal clips. </span></td></tr>
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Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-55366314691031264152016-06-05T09:18:00.001-05:002016-06-05T09:18:14.048-05:00Chili Cheese Dog Bake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGBN9C6apeO9hmUUyJFBUJog99mUpYX5QaOjCGIgqehWUgXX10gcebwS5fNxS4o7HDdzAEBtY3ZqacSfxOHVfcrJcIeGaqcTAwe4JEZRNwhBXTUFiZ03JHVv_1Nq8sAk3rlUuHDl-JBV0/s1600/IMG_7134.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGBN9C6apeO9hmUUyJFBUJog99mUpYX5QaOjCGIgqehWUgXX10gcebwS5fNxS4o7HDdzAEBtY3ZqacSfxOHVfcrJcIeGaqcTAwe4JEZRNwhBXTUFiZ03JHVv_1Nq8sAk3rlUuHDl-JBV0/s200/IMG_7134.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> I ended up leaving out the can of black beans <br />you see pictured, and apparently forgot to<br />include the ketchup.</td></tr>
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One of the latest social media fads that I absolutely love are those short video clips that demonstrate how to make a fun recipe. The recipes usually involve just a few steps and the speeded up "how to" shows you how to make the dish. I love anything that attempts to demystify cooking. I could watch those videos for hours. Like me, your Facebook feed is probably full of friends and family "liking" recipes or sharing them to be sure they can find them again when the mood strikes. This particular recipe idea came from one of those video clips; as soon as I saw it I knew I had to make it. <br />
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My husband has very few "favorites" when it comes to savory foods. He loves desserts and anything "donut", but if he had to choose just one guilty pleasure that was savory it would be Chili Cheese Dogs. One too many late night stops at Steak 'N Shake in graduate school has positively imprinted his brain with the nostalgic memory I suppose. :)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7T4CZQp0ta69h8-W076rrwUM894H8b9jXoVE6Oj5kT4aCDM7uNdGUuMfFhUnqvcdY93Dpu2XTuyz2ZUUqHRlCIgrbp1y2EynXO9FQr4qF6ClGu53vvGjSQ6PAnT5pSHmJYIeguRZ9fQpQ/s1600/IMG_7136.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7T4CZQp0ta69h8-W076rrwUM894H8b9jXoVE6Oj5kT4aCDM7uNdGUuMfFhUnqvcdY93Dpu2XTuyz2ZUUqHRlCIgrbp1y2EynXO9FQr4qF6ClGu53vvGjSQ6PAnT5pSHmJYIeguRZ9fQpQ/s200/IMG_7136.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just cutting these reminded me of being<br />a kid - Spaghetti-Os with hot dogs!</td></tr>
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Like most of those video recipe clips, the concept for this dish is extremely simple. You can make it your own in so many ways so take the term "recipe" lightly here. If you want to watch the video that inspired my dish, you can find that <a href="http://imgur.com/gallery/Vn4rNMb" target="_blank">here</a>. Since this recipe calls for a version of 'chili' I embellished what the original recipe called for. Mostly because I had some red peppers in my fridge I wanted to use up and I like to season my chili with more than just chili powder. (If you have a go-to recipe for a simple chili, just use that.) <br />
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In a deep skillet, cook the onion and pepper in a tablespoon of olive oil until softened. Add the ground beef and salt and pepper. Cook thru. Add in the diced tomatoes, ketchup, sugar and seasonings to your liking. Bring it to a simmer and cook for 10 minutes (or longer if you have time). Just because this is simple comfort food dish doesn't mean you can't pay attention to layering your flavors. The better the chili tastes, the better the overall dish will taste. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPSe1q8p6tpamkDfyF48E9SYlmDayVlyEVo0zDzih_cHzqrDpZERtiL9TM4QQ5-tKHvHp6grFCBNRUR0yabdpsrO5bq6aByMsbWFtgXw-D_XbtKbMJwm3hiNe37p2-x2elnVqzDbWEKnl/s1600/IMG_7135.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPSe1q8p6tpamkDfyF48E9SYlmDayVlyEVo0zDzih_cHzqrDpZERtiL9TM4QQ5-tKHvHp6grFCBNRUR0yabdpsrO5bq6aByMsbWFtgXw-D_XbtKbMJwm3hiNe37p2-x2elnVqzDbWEKnl/s200/IMG_7135.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pieces of biscuit dough, coated in butter,<br />parsley and cheese. Use your fingers to<br />get it mixed evenly.</td></tr>
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While the chili cooks, cut the hot dogs into coins and set aside. Open the can of biscuits and cut each one into 6 equal sized pieces and put them in a glass bowl. Add the melted butter, 1/2 Tbsp garlic powder, salt, pepper, parsley and shredded cheese. Mix until everything is coated evenly. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0OmwY1czbUvdy1impuCn-Tps5yhtuQ0NEWQ67NKinU-8Oe5L0rycS3QowkgBRX90hHDFkGRA7uhGUF2zOrYSSt0f6L1fLphRlCRpx1SVLskZOjmEdfEiQ6VVijD4DK2hmp8ShF1tgpdO/s1600/IMG_7138.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0OmwY1czbUvdy1impuCn-Tps5yhtuQ0NEWQ67NKinU-8Oe5L0rycS3QowkgBRX90hHDFkGRA7uhGUF2zOrYSSt0f6L1fLphRlCRpx1SVLskZOjmEdfEiQ6VVijD4DK2hmp8ShF1tgpdO/s200/IMG_7138.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix the hot dogs into the chili so they<br />are spread throughout.</td></tr>
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Spoon the chili into the bottom of your baking dish. I used an 8x8 glass dish but you could use a 9 x 13 if you're feeding a larger group. The layer of chili will just be thinner (or you can double up the chili recipe). Add in the chopped hot dogs and stir them into the chili. Cover with the pieces of biscuits, spreading them out across the top to cover. You will have some gaps, but they will fill in as the biscuits puff up in the oven. As I got to this part of the assembly, I thought it might be fun to sprinkle black poppy seeds on top to simulate the buns in a classic chili dog. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWOloy5q6AtnmQfBmcDzD9-AU3mPX4zHR2uq041fT02hIDv5FsKs0uGyiiGKYj5Q_bb6Hsu8mRZU5F74cL5EZvv4lLChWODfvdT-vjGlUze0JU7PA0vWH9jhJ49vZJ8f33ec1o6lwmLmNV/s1600/IMG_7140.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWOloy5q6AtnmQfBmcDzD9-AU3mPX4zHR2uq041fT02hIDv5FsKs0uGyiiGKYj5Q_bb6Hsu8mRZU5F74cL5EZvv4lLChWODfvdT-vjGlUze0JU7PA0vWH9jhJ49vZJ8f33ec1o6lwmLmNV/s200/IMG_7140.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The puffed up biscuits covered in cheese <br />make the perfect crusty topping <br />for the chili and hot dogs. </td></tr>
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Bake for 15 minutes at 350 degrees until the top is golden brown -- check to make sure the biscuits are cooked through - - and then serve. This probably isn't going to be the most "gourmet" recipe you read on my blog, but I can guarantee that it is delicious! And sometimes, eating those foods that remind us of childhood or fun times is the best way to relive those memories. Enjoy!<br />
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<b>Chili Cheese Dog Bake:</b><br />
1 yellow onion (diced)<br />
1 red bell pepper (chopped)<br />
1 lb ground beef (or ground turkey)<br />
1/2 tsp kosher salt<br />
1 tsp black pepper<br />
1 can diced tomatoes or 1 can sauce<br />
1/2 cup ketchup<br />
1 Tbsp Chili Powder<br />
1 Tbsp Cumin<br />
11/2 Tbsp Garlic Powder (separated)<br />
1 tsp granulated sugar<br />
10 hot dogs<br />
1 can biscuits (pre-made)<br />
4 Tbsp unsalted butter (melted)<br />
Fresh parsley (or dried if you don't have fresh)<br />
1 cup shredded cheese (Cheddar or blend)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLyECdpKXtlyj6tREU2PnnEoTkPg-K8U0abtEAjxghij6y3VLBJ1CZ_RGnoOuhNNk5RI9Np1CQ4BRO6Pn7wpfNyYVIkHisKdR0KN8TS-IXSrSGZYjDRn4GPOMNWSsr1u46j0oAZGIJ10Z/s1600/IMG_7141.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLyECdpKXtlyj6tREU2PnnEoTkPg-K8U0abtEAjxghij6y3VLBJ1CZ_RGnoOuhNNk5RI9Np1CQ4BRO6Pn7wpfNyYVIkHisKdR0KN8TS-IXSrSGZYjDRn4GPOMNWSsr1u46j0oAZGIJ10Z/s320/IMG_7141.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See the chili peeking out the sides? Let it set for a few minutes<br />before serving. The chili was less thick than I thought<br />it would be, but I think that was from the fresh red peppers I used. </td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-72029692214595477532016-03-09T17:35:00.004-06:002016-05-03T19:48:13.682-05:00Crushed Red Pepper Flakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGypEQJ9hfBoHGeH-LTuANYae1I3sbrcje2I9fj6zSEEV6MHf6olexwXr-W6ZTLm8DenPD9Ke9FeS7d0WW2rJFLaA7cKF1CHB3nRQPYauVCh3qFeTKiaD268KIqNVqhtCJHSTOWnNPX5c/s1600/IMG_5947.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGypEQJ9hfBoHGeH-LTuANYae1I3sbrcje2I9fj6zSEEV6MHf6olexwXr-W6ZTLm8DenPD9Ke9FeS7d0WW2rJFLaA7cKF1CHB3nRQPYauVCh3qFeTKiaD268KIqNVqhtCJHSTOWnNPX5c/s320/IMG_5947.jpg" width="248" /></a>I'm so excited to share this recipe with you! I would never have thought to try and make Crushed Red Pepper Flake at home. And I certainly wouldn't have thought it would be so easy. This all came about because I had such an amazing bounty of Serrano peppers from my garden last year and I needed to find a way to use them. <br />
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I pickled some of them, used them in guacamole, made tacos and many other traditional dishes that call for hot peppers. I even placed a few in with my jars of pickled cucumbers for some added heat. Even after all that I still had several Serrano plants weighed down with beautiful peppers.<br />
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When I came across this idea for using them to create Crushed Red Pepper flake it was a real "ah-ha moment". Why hadn't I thought of that? I use crushed red pepper flake in so many different recipes that making my own seemed like a super fun idea. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnyKyTK-_5IfO_spLTEY7dar_3cVKLr6YwZhVse2pmxEZ6WP0nFLTwH86UsY-omhPtXzlnRubzeKHCG5rXrlN5ner2e7yc207vg7kgUKDLOqBmuTgdkMxMkf8A1_YgU7anc2APZa6LqgQ/s1600/IMG_5946.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnyKyTK-_5IfO_spLTEY7dar_3cVKLr6YwZhVse2pmxEZ6WP0nFLTwH86UsY-omhPtXzlnRubzeKHCG5rXrlN5ner2e7yc207vg7kgUKDLOqBmuTgdkMxMkf8A1_YgU7anc2APZa6LqgQ/s200/IMG_5946.jpg" width="185" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Such a beautiful vibrant red color!</td></tr>
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So as the summer started to wind down, I gave my peppers a little extra time on the plants to allow them to turn from green to red. Then I harvested. So. Many. Peppers. I was proud of my little plants for all the hard work they had put in. And as I collected them from my garden I was even more grateful for the harvest knowing what I had in mind for the bounty.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tJnzOnktDwtUQoDxNc7TuWT-IKFeSXK-1oH_gil9EDMLgbSeWI2G7Qnp3WTsA4rPQy3MI69xt_d5wmUzKKioLqZV2oXfawBiK6n1_VI26h2QSQIhIARfvWqoJxfrrUzfN0uqEIli3CrW/s1600/IMG_5948.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tJnzOnktDwtUQoDxNc7TuWT-IKFeSXK-1oH_gil9EDMLgbSeWI2G7Qnp3WTsA4rPQy3MI69xt_d5wmUzKKioLqZV2oXfawBiK6n1_VI26h2QSQIhIARfvWqoJxfrrUzfN0uqEIli3CrW/s320/IMG_5948.jpg" width="242" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I lined my sheet tray with aluminum foil to keep the<br />
peppers from sticking as they dried.</td></tr>
</tbody></table>
Now, there really isn't a "recipe" per se since it is just one ingredient - - fresh Serrano peppers. The peppers and some patience is all you need. To get started, just cut the stems off the peppers, being sure to keep as much of the pepper as you can. They are small so you want to utilize as much of the pepper as you can. Cut them in half lengthwise. You are going to use the entire pepper, seeds and all. If you are sensitive to peppers you might want to wear gloves while you do this. I find that if I just wash my hands with soap a few times during the process that works well for me. But, whatever you do DON'T TOUCH YOUR FACE! I learned the hard way working with habanero peppers a few summers ago, and trust me it is nothing you want to fool around with. <br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_-QHohq3K06NVWAaG-t-L8tOFw0e5d4HOdvDByyKlNxHVbkJ4KvKJ7sqhVKP_Qe3qoPCWPNGFwcOFZE9Z6eYVrPp9lJbwC-llnMbGOSJ4pqpeb8m9c-n_oohZEh-fKIHlZVm6E3oVyQb/s1600/IMG_5960.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_-QHohq3K06NVWAaG-t-L8tOFw0e5d4HOdvDByyKlNxHVbkJ4KvKJ7sqhVKP_Qe3qoPCWPNGFwcOFZE9Z6eYVrPp9lJbwC-llnMbGOSJ4pqpeb8m9c-n_oohZEh-fKIHlZVm6E3oVyQb/s320/IMG_5960.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After being dried the Serrano peppers still <br />
retain their color.</td></tr>
</tbody></table>
Once you have the peppers sliced, space them out cut side up on an ungreased baking sheet. Place them in a 175 degree oven. If you have a "dehydrate" setting you can use that as well. Some ovens have a "keep warm" option and that works too. The idea here is not to cook the peppers but to dry them out completely. The length of time this takes is determined by the size of your peppers. For my batches, I kept them in the oven for about 8 hours, shut off the oven and let them sit there overnight. By morning they should be completely dried out and crispy. If you pick one up they should crumble or shatter in flakes. If they aren't dried out enough, you can put them back into a 175 degree oven again until they are finished. I found that I had to remove some of the peppers that got done more quickly while some of the larger ones took more time. <br />
<br />
To create the finished product put the dried peppers into a food processor and give them a few quick pulses. Be careful about the pepper dust that is created when you do this as breathing that in can trigger watery eyes and burning just like touching your face with the raw peppers. Once the pepper flake is at the consistency you like, place it into air tight jars for storage. I like to use glass Weck jars. If you want to create a pepper powder (think Cayenne only with Serranos!) just keep on pulsing until you have a fine powdery end product. You could also use a spice/coffee grinder for this if you have one. If you want a more rustic texture you can also break them up in a mortal or pestle.<br />
<br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIuBC-pu6Cj-MeoKHfyJvmvV0eYWZeqo2jCOlt7ZfpTkdqmjSVh_Ym9SKCUqPHk6uktecZ1y1be4FV66XOBRyGDNrUBhs2R81jh3YnSdJ04yepPPoABEr1dDfgxE8q0Qnuuimzepj83g-4/s1600/IMG_5962.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIuBC-pu6Cj-MeoKHfyJvmvV0eYWZeqo2jCOlt7ZfpTkdqmjSVh_Ym9SKCUqPHk6uktecZ1y1be4FV66XOBRyGDNrUBhs2R81jh3YnSdJ04yepPPoABEr1dDfgxE8q0Qnuuimzepj83g-4/s320/IMG_5962.jpg" width="319" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A close up of the final product; I got enough from one batch <br />
to fill two cute little glass Weck jars.</td></tr>
</tbody></table>
Once you have homemade crushed red pepper flakes the possibilities are endless. You can use them in chili, soup, pasta sauce, pizza or different kinds of marinades. I add them to meatballs and meatloaf to add a kick of heat, or sometimes I will add them to taco meat to add depth of flavor. The best part of making this at home for me is knowing it came out of my garden and not a jar that has been sitting on a shelf.<br />
<br />
I'm already planning out my garden for this Spring and am excited to grow different kinds of peppers to experiment drying. I'm interested to see what the heat levels are like in the final product depending on what kinds of peppers I use. I think the jars would make great hostess gifts too! I hope you will try this recipe and let me know how you use your newest homemade creation.
<br />
<br />
<iframe style="width:120px;height:240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="https://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=aa093-20&marketplace=amazon&region=US&placement=B00DHNTBCU&asins=B00DHNTBCU&linkId=IBG5GD7BI3ZEJMEL&show_border=true&link_opens_in_new_window=true">
</iframe>Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-17259917973640607662016-02-02T22:10:00.000-06:002016-05-03T20:01:24.271-05:00Too Good To Be True - Flourless Chocolate Cake On my favorite Saturday mornings, I often lay in bed and browse through recipes. I try and come up with something new to try or something to experiment with and then head down to the kitchen to make breakfast. Between the various food blogs I follow, the piles of cookbooks I collect and of course Pinterest, there is no shortage of delicious ideas. But when I came upon this recipe for a flourless chocolate cake on <i><a href="http://www.gimmesomeoven.com/flourless-chocolate-cake/" target="_blank">Gimme Some Oven</a></i> it stopped me dead in my tracks. I couldn't wait to try it. It seemed somehow, too good to be true. I didn't eat it for breakfast, but this cake is so good, no one would blame you.<br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrteMFDxTXdTaxcS9Y-JpmAlAyeoBR_FjtBjOQsKpARuwiPHVPLVNLlq1ODdLg241NXEFxzHLAM84DLB8MNII2d_kGM1WUhUBc5orIfT0bgyOufjjcJuhEKHehxtKVeT1qSLi8knYIbYt/s1600/IMG_5522.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrteMFDxTXdTaxcS9Y-JpmAlAyeoBR_FjtBjOQsKpARuwiPHVPLVNLlq1ODdLg241NXEFxzHLAM84DLB8MNII2d_kGM1WUhUBc5orIfT0bgyOufjjcJuhEKHehxtKVeT1qSLi8knYIbYt/s200/IMG_5522.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs, butter, and chocolate. How<br />
could we go wrong?</td></tr>
</tbody></table>
With only 3 ingredients, you won't believe how easy it is to make. That's right - 3 ingredients. Eggs. Butter. Chocolate. It's the perfect recipe to make for your Valentine to show him or her how much you love them. Or honestly, just make the cake for yourself because you deserve it. 2016 is the year of self-admiration and positive thinking!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6D-KnOpiAm8Jbb7CnhtXvOxEd4aovhD3GuZ1XffK9Cc8thu7H0u7QcyQ2vJsWczRB8wM-BaGPPhqN___MdhqCQlB6xgVpfK2hyphenhyphen7w15c-t_JeaPFsR3GED9gFAoUv22kGL49gZXEnkgPpw/s1600/IMG_5523.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6D-KnOpiAm8Jbb7CnhtXvOxEd4aovhD3GuZ1XffK9Cc8thu7H0u7QcyQ2vJsWczRB8wM-BaGPPhqN___MdhqCQlB6xgVpfK2hyphenhyphen7w15c-t_JeaPFsR3GED9gFAoUv22kGL49gZXEnkgPpw/s320/IMG_5523.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Be sure the bowl is microwave safe and <br />
large enough to hold the entire batter.</td></tr>
</tbody></table>
You start by breaking up the chocolate into smaller pieces to help with melting and set it aside. If you're planning on using chips then you are all set. I had a bag of semi-sweet chips and some Hershey's milk chocolate bars in the pantry so that is what I used. <br />
<br />
Next, whisk up the 8 large eggs. Beat them until they double in size, get pale in color and frothy. In my stand mixer with the whisk attachment that took about 4 minutes. While you've got that going, its time to melt the chocolate and the butter together. This part couldn't be easier. I just put them both into a microwave safe bowl and heated them for 30 second intervals. Stir in between each interval until the chocolate and butter are melted and combined. <br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmjeJPW0EuEOp0OtB4mbw_B-c-9S_z7TH75zb3fG2QyKn0bw9XsNw_HqofEowdin_ka15_zpuN42kzibF_fMFNG-BL1XZYzNKtw1glFSYj6qtCSGsGDuaT5AOmhDLYjpmN6ABQRfkYxiR/s1600/IMG_5524.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmjeJPW0EuEOp0OtB4mbw_B-c-9S_z7TH75zb3fG2QyKn0bw9XsNw_HqofEowdin_ka15_zpuN42kzibF_fMFNG-BL1XZYzNKtw1glFSYj6qtCSGsGDuaT5AOmhDLYjpmN6ABQRfkYxiR/s200/IMG_5524.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice and fluffy and frothy and<br />
double in size. Check! </td></tr>
</tbody></table>
Take 1/3 of the egg mixture and fold it carefully into the chocolate. Repeat with another 1/3 of the egg mixture - - being sure to fold it in <i>gently</i> and with love so that all that fluffy air you beat into the eggs doesn't get too deflated. Add in the final 1/3 of the mixture and stir just until combined. And that's it! You just made CHOCOLATE CAKE! <br />
<br />
Ok, I'm getting a little ahead of myself since you still have to bake it but seriously, how ridiculously easy is that? How did I go almost 40 years not knowing that this was something I could have been making? Live and learn they say, and then eat cake! <br />
<br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidN6PgP00P45KcJxclZRDm-FSq8c11gxNP_2S3iBbjRIBX0z6mo2CSQSW_ArqXRAMoIikP1Gu4W5Brix9DorzTTJHdzbPR1Ubno4QoY0Je5LMpsqTqhLfbOSPQlUWwB0J_qQfcW9aY7bYX/s1600/IMG_5525.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidN6PgP00P45KcJxclZRDm-FSq8c11gxNP_2S3iBbjRIBX0z6mo2CSQSW_ArqXRAMoIikP1Gu4W5Brix9DorzTTJHdzbPR1Ubno4QoY0Je5LMpsqTqhLfbOSPQlUWwB0J_qQfcW9aY7bYX/s200/IMG_5525.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The melted chocolate mixture<br />
will be smooth and shiny. Mmmm!</td></tr>
</tbody></table>
Now that you have the batter prepared, carefully pour it into a springform pan lined on the bottom with parchment (or waxed paper) and greased on the sides. If you want to find one for yourself, this <a href="http://www.amazon.com/gp/product/B00RAYR9E4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00RAYR9E4&linkCode=as2&tag=aa093-20&linkId=XSCHL7GDI2J7Q267">Wilton Baker's Supreme Glass Bottom Round Springform Pan</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=aa093-20&l=as2&o=1&a=B00RAYR9E4" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;"> would be a great option.
<br />
Don't be afraid to get the sides good and greased. We don't want that baby to stick! Smooth out the top of the batter so it is even. Then carefully wrap the outside of the pan with a double layer of heavy duty aluminum foil. I know it seems strange, but the main objective of this step is to keep <u>any</u> water from getting into your delicious batter. Once you have your wrapped pan full of batter, place it inside a larger pan (you want to have a little space all the way around it) and place it into your oven on the lower-middle rack. I used a roasting pan that had high sides.<br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENlp9CI8Iaj5myJ3eajf_K-pCpK58klKUkJZjgfYSXTZ9CzwdN0cOhRp1KxFs2aye8PEuVJyo2Qn7dLVSAQCUD0IbpEbTHQ3UEzCGK6KmJ_jMjU_9MW6bvOcUPoMZNgbGckfMCXMGrnNK/s1600/IMG_5526.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENlp9CI8Iaj5myJ3eajf_K-pCpK58klKUkJZjgfYSXTZ9CzwdN0cOhRp1KxFs2aye8PEuVJyo2Qn7dLVSAQCUD0IbpEbTHQ3UEzCGK6KmJ_jMjU_9MW6bvOcUPoMZNgbGckfMCXMGrnNK/s320/IMG_5526.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see the foil around the outside and a<br />
small hole from where I tested the cake for<br />
doneness with a toothpick.</td></tr>
</tbody></table>
Use a teapot or large measuring cup of boiling water and pour hot water inside the outer pan so it comes about half way up the sides of your springform pan. Now you get the need for the aluminum foil, right? I kind of rushed this step and ended up with a bit of water inside the foil. It didn't ruin the cake but is something I will be more careful about next time. When you're pouring in the hot water be careful not to get water into the batter or to splash yourself. And that ladies and gentlemen, is a water bath. Pretty fancy, eh? <br />
<br />
Bake the cake at 325 degrees until a thin crust has formed on the top and the edges are just starting to set, about 20 minutes. Carefully remove the pan from the oven, once again being careful of the hot water and remove the springform pan from the water bath. Set it aside to cool and then once it has reached room temperature refrigerate it until chilled. It will be much easier to slice (and not run all over the place) when it is chilled so don't try and skip this step no matter how loudly that chocolatey siren song is calling to you...<br />
<br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TnFRmf6cw2LD3EzPC-zNsqVO5o4cDHkVqnOW11OJtV1x9AzGe7wbQp33J3gNqAKHkwpkpDSLuC75GuJQ1A9Wxc0VSGLmqBkRwGkDvk7S2CCGQPfr06IEOzl7rA5LlE62gP23Tte-tME3/s1600/IMG_5540.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TnFRmf6cw2LD3EzPC-zNsqVO5o4cDHkVqnOW11OJtV1x9AzGe7wbQp33J3gNqAKHkwpkpDSLuC75GuJQ1A9Wxc0VSGLmqBkRwGkDvk7S2CCGQPfr06IEOzl7rA5LlE62gP23Tte-tME3/s320/IMG_5540.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just a <i>touch</i> of powdered sugar. :)</td></tr>
</tbody></table>
While you are waiting for the cake to chill you can be dreaming up delicious toppings. I love the simplicity of the powdered sugar and fresh fruit but you could really go crazy if you wanted to. Whipped cream, drizzled chocolate or raspberry sauce (Why not guild that Lilly, right?) or even candied orange slices would be amazing. I can't wait to try this recipe with some flavored chocolate in the future. They make all sorts of delicious bars now that are readily available, so the skies the limit. <br />
<br />
When you are ready to serve the cake, remove the sides of the springform pan and invert it onto a piece of wax paper so you can remove the bottom liner from the cake and then flip it back over onto your serving platter. Sprinkle with powdered sugar and top with fruit or whatever toppings you like. It's actually best if you let the cake warm up just a bit before serving it so if you get it out while you eat dinner it will be just perfect when you're ready for dessert. <br />
<br />
The pure chocolate flavor you get from this cake is simply to die for. Dense but smooth and fudgy - - really in a class by itself. It's the perfect sinful way to celebrate this Valentine's Day, and with only 3 ingredients it's a nice reminder sometimes it's the simple things that are most worth celebrating.<br />
<br />
<b>Flourless Chocolate Cake</b><br />
Recipe from <i><a href="http://www.gimmesomeoven.com/flourless-chocolate-cake/" target="_blank">Gimme Some Oven</a></i><br />
<i><br /></i>
8 large eggs, cold<br />
1 lb. dark, semisweet or bittersweet chocolate, chopped<br />
2 sticks, unsalted butter cut into pieces<br />
<div>
<span style="color: #323232;"><span style="line-height: 21px;"><br /></span></span></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPD3hqH6z2s2yuRklzmmuqXWKT0rJRkcJvXqYGpIIQnLLHLTR7SAcSTr8NevTlonDP3-h1f-hdIP0WbpbvK5c0BF0WJ2T36vI49ev93_Mr18lyrjh2bR9lthpBJWhNUAA-9I6wX-gS80k/s1600/IMG_5556.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPD3hqH6z2s2yuRklzmmuqXWKT0rJRkcJvXqYGpIIQnLLHLTR7SAcSTr8NevTlonDP3-h1f-hdIP0WbpbvK5c0BF0WJ2T36vI49ev93_Mr18lyrjh2bR9lthpBJWhNUAA-9I6wX-gS80k/s400/IMG_5556.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see I cut this piece before I sprinkled on the <br />
powdered sugar. My taste tester husband was a bit impatient. </td></tr>
</tbody></table>
<div>
<span style="color: #323232;"><span style="line-height: 21px;"><br /></span></span></div>Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-76852308016546287502016-01-02T15:35:00.000-06:002016-01-02T15:35:05.997-06:00Savory Palmiers with Sun-dried Tomatoes<br />
Happy 2016 everyone! I'm looking forward to another new year and lots of great recipe ideas to share with you. What a whirlwind the end of 2015 was - - I think we have been either out of town or preparing to be out of town since Halloween - - so it really made the end of the year fly at lightening speed. The amazingly unseasonable weather also meant we were able to be outside all the way through November and even a little of early December which was great. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82M2bRDhOwCQ3gvPWLwmMew2wiX8EGG0l2x2j-GFbPXmxrBvno_YF9IhvunHs5m4yo6zeGyE-tbfTAqrth01hxY6oM5w3D3L6dxRwGnz-OT2dgB8QhzEyF8q9WEBFlPT7jyaEc_vPoiGQ/s1600/IMG_5476.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82M2bRDhOwCQ3gvPWLwmMew2wiX8EGG0l2x2j-GFbPXmxrBvno_YF9IhvunHs5m4yo6zeGyE-tbfTAqrth01hxY6oM5w3D3L6dxRwGnz-OT2dgB8QhzEyF8q9WEBFlPT7jyaEc_vPoiGQ/s200/IMG_5476.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toasting them brings out<br />
their nutty flavor. Keep an eye<br />
on them because it is very easy<br />
to burn them.</td></tr>
</tbody></table>
I am happy to be home for a while though where I can get back to my regular routine. After all, I have a garden to plan for and lots of new recipes to try. As always, if you have something you'd like to see me make, I'd love to hear from you! Just leave a comment below or send me an email at framework1005@gmail.com<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHpeDXy59PHdccxAeL9SbgFhK9V2w7KmWVyl6Q-RlqUNTEs99rtE6NSeATg6fCjurhn7VefbZWSGsUApn2x8S04Am5-2AKbWkVfo6WpDnhwlEnhIdDmMacGMVjj1MGOeDyppRZph8ua_o/s1600/IMG_5478.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHpeDXy59PHdccxAeL9SbgFhK9V2w7KmWVyl6Q-RlqUNTEs99rtE6NSeATg6fCjurhn7VefbZWSGsUApn2x8S04Am5-2AKbWkVfo6WpDnhwlEnhIdDmMacGMVjj1MGOeDyppRZph8ua_o/s200/IMG_5478.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used homemade but you<br />
can find jars in any grocery store.<br />
Buy ones in olive oil, they <br />
have way more flavor!</td></tr>
</tbody></table>
One step outside and it doesn't take long to notice that the cold weather has indeed arrived and with it comes the need for warm and satisfying food. This quick and easy appetizer is fun to put together and will disappear faster than you can put them on the table. They are the perfect thing for a football party if you're looking for something a little bit fancier that you won't feel so guilty about eating (by the handful). But honestly, I haven't met anyone who didn't love these little guys. A warm plate of these savory palmiers and nice glass of wine in front of the fire <i>might</i> help you forget about the snow and ice at least for a few minutes. <br />
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<div style="text-align: right;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfD0pNL1y0rVVmcRz25k84A-Mlw_PR-I2zH2cezV3M5yPhCuXCmOd5jP5Igh-4UYp_NWCeq_kRfaMEswRSjwsaQIlkxrSpKKjv5gAjhobgZfhAe6ZlnVZWrqqgvhnVP7fMIio1kSAYhCB/s1600/IMG_5481.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfD0pNL1y0rVVmcRz25k84A-Mlw_PR-I2zH2cezV3M5yPhCuXCmOd5jP5Igh-4UYp_NWCeq_kRfaMEswRSjwsaQIlkxrSpKKjv5gAjhobgZfhAe6ZlnVZWrqqgvhnVP7fMIio1kSAYhCB/s200/IMG_5481.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buy the goat cheese already <br />
crumbled and it's easier <br />
to assemble. </td></tr>
</tbody></table>
This is one of my favorite "tried and true" recipes from Ina Garten. It is one of those recipes you can adapt based on what you have on hand or what flavors you like. It is more about learning the technique and then the sky is the limit. Traditionally, palmiers are sweet and covered with cinnamon sugar - - think little miniature elephant ears for those of you who might have eaten those delicious carnival treats growing up. But I like the savory version even better. The buttery puff pastry and the tangy ingredients make it the perfect pairing for cocktails. And since you don't need a lot of the ingredients these make for a pretty cost-effective treat as well if you want to impress without breaking the bank. You can get double duty out of the remaining ingredients for a week night dinner without anyone being the wiser.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XjtOTyNXV9rHP5zv4BsgAEBgbdgUjwwib7QHwtooE8D3sNYYI7OodOG7e9JudIBnihbo_bvvURiekLmHIYHVk0lIrH0q-mtPT9I_1kJJlx4o_PqE_2fj5UQ3zriFUd3Gl9_L1eVyTkUk/s1600/IMG_5483.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XjtOTyNXV9rHP5zv4BsgAEBgbdgUjwwib7QHwtooE8D3sNYYI7OodOG7e9JudIBnihbo_bvvURiekLmHIYHVk0lIrH0q-mtPT9I_1kJJlx4o_PqE_2fj5UQ3zriFUd3Gl9_L1eVyTkUk/s200/IMG_5483.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fold each end halfway to the center.</td></tr>
</tbody></table>
Lightly flour a board or your countertop and carefully unfold one sheet of thawed puff pastry. Roll it out lightly with a rolling pin until it is about 9.5" x 12". Keep moving it to make sure it isn't sticking. Once its rolled out, all you need to do is add the toppings. The only ingredient that needs a little prep are the pine nuts. You need to toast them by putting them in a dry sauté pan for a few minutes until they start to get golden brown. Watch them closely though because they can burn quickly. Once you have that ready, you can being to assemble.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaPxgQTxAQH2anuTPn4ip8WtDUYUk0xZSVAIm-kGavTastSXD4Z9F5GVv1vJuHuC_WLiEqMyxxGIMCVpFHfrYN6ElMIC_Qk724ks6MKdJjSGumGR-7zC8DU7DwLg0Tb-mA4PYAeIdpnIS/s1600/IMG_5484.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaPxgQTxAQH2anuTPn4ip8WtDUYUk0xZSVAIm-kGavTastSXD4Z9F5GVv1vJuHuC_WLiEqMyxxGIMCVpFHfrYN6ElMIC_Qk724ks6MKdJjSGumGR-7zC8DU7DwLg0Tb-mA4PYAeIdpnIS/s200/IMG_5484.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then fold each side again until the folded<br />
edges almost touch.</td></tr>
</tbody></table>
Spread the sheet of puff pastry with half of the pesto (being sure to get all the way to the edges), then sprinkle on half the goat cheese, half the sun-dried tomatoes and half the pine nuts. Season with salt. If you don't care for goat cheese, you can leave it out or replace it with feta or ricotta salata. But it has to be a cheese that won't melt too much, which is why the goat cheese works so well.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5x1-ULRfA1PAUcIemIvzkvM2yyEmQpt_NBlsKdQOJ5EijNbg-_HX8T0taIt96_94Rf_zP1HAkAzg3jYUa1JONjEeqhUAGi_54rIOsvZ15szkfGparngSyP0oXfE04OvHj2IVPgtMdjH3/s1600/IMG_5490.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5x1-ULRfA1PAUcIemIvzkvM2yyEmQpt_NBlsKdQOJ5EijNbg-_HX8T0taIt96_94Rf_zP1HAkAzg3jYUa1JONjEeqhUAGi_54rIOsvZ15szkfGparngSyP0oXfE04OvHj2IVPgtMdjH3/s200/IMG_5490.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A side view after it has been chilled<br />
and removed from plastic wrap.</td></tr>
</tbody></table>
Once you have all the toppings on, you need to fold the puff pastry. Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch in the middle. Fold one side over the other and press gently. Wrap the roll in plastic wrap and chill for about 45 minutes. Repeat the same process with the second piece of puff pastry. If you skip the step of chilling the rolls your palmiers will not bake correctly and they will be very difficult to cut, so don't try and cheat! Preheat your oven to 400 degrees and clean up your work space while you wait. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-u88nw0vTpLtiOG-MDSq9RfOZLDe7cNjh0-VZNdGCMCoF80m6fb9o9NX_Fe-0jEGo151ZwaVZbuiIw60qsL26nep1PiaCmTSBLu0muYqbJucr-obCHNIP15tkL45NrxFrnUXJq3R6sZLK/s1600/IMG_5492.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-u88nw0vTpLtiOG-MDSq9RfOZLDe7cNjh0-VZNdGCMCoF80m6fb9o9NX_Fe-0jEGo151ZwaVZbuiIw60qsL26nep1PiaCmTSBLu0muYqbJucr-obCHNIP15tkL45NrxFrnUXJq3R6sZLK/s200/IMG_5492.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Work quickly and get them in the oven<br />
so the pastry remains chilled. That will<br />
keep them from spreading too<br />
much when they bake.</td></tr>
</tbody></table>
Once chilled, you can remove one of the rolls from the plastic wrap and cut little slices, about 1/4 in thick. You might find this easier with a serrated knife. Place the cut pieces face up, about 2 inches apart on a baking sheet lined with parchment or silpat. Bake for 14 minutes, until they are golden brown and delicious. <br />
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Some of the slices will spread a little more than others, but that just gives you something to taste test before you serve them to your friends and family. They are great served warm, but also do well at room temperature which makes them a great make-ahead appetizer. I hope you give these a try and let me know what you think. I'm looking forward to a 2016 filled with good food! Stay warm and best wishes for the New Year!<br />
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<b>Savory Palmiers</b><br />
<i>[adapted from Barefoot Contessa]</i><br />
1 package frozen puff pastry, defrosted<br />
1/4 cup of pesto, store bought or homemade<br />
1/2 cup goat cheese, crumbled<br />
1/4 cup finely chopped sun dried tomatoes<br />
1/4 cup toasted pine nuts<br />
Kosher salt<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHLYlglmh8U8euEmm7RIJZlCYwMn3Lcihu6uU6oxCjqXODI6dihPSpQsUXCNqW1Y3gE0X04zYylpOTImQ1gwqqpWMkD7GFqkJMMFwbK6k99Zcz9uH_XHaD3mOoToROBKiaMjwEBpqHqC8/s1600/IMG_5494.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHLYlglmh8U8euEmm7RIJZlCYwMn3Lcihu6uU6oxCjqXODI6dihPSpQsUXCNqW1Y3gE0X04zYylpOTImQ1gwqqpWMkD7GFqkJMMFwbK6k99Zcz9uH_XHaD3mOoToROBKiaMjwEBpqHqC8/s640/IMG_5494.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden brown and delicious and ready to be devoured! </td></tr>
</tbody></table>
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<br />Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-9197622160096090592015-09-20T20:56:00.000-05:002015-09-20T20:56:54.958-05:00Jalapeño-Cilantro Pickled Corn<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVe9q1gzox7cdyTVbDMwtUHqGVF3vx7YkN3HCjk7iHdKql74S3TVg47BiRMMI6hRIdsWRRKrfvP1HBJZPeuDAcNYWpkm4rz4XiCed943_2sjXXwkPjuWz1RJXGYrAsCvjp65hRAJmDBN0/s1600/IMG_5509.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVe9q1gzox7cdyTVbDMwtUHqGVF3vx7YkN3HCjk7iHdKql74S3TVg47BiRMMI6hRIdsWRRKrfvP1HBJZPeuDAcNYWpkm4rz4XiCed943_2sjXXwkPjuWz1RJXGYrAsCvjp65hRAJmDBN0/s320/IMG_5509.jpg" width="240" /></a>We've lived in our current house for 5 years. Our neighbor Barb used to live in our house when she was younger. She's only ever lived on this street her entire life. Isn't that just amazing? She often shares history about the property or how things "used to be" when she was growing up - - that tree was a gift she gave her mother on Mother's Day, those Black Walnut trees were planted to help make money for the family during the Depression…just fascinating things to learn. She is a pure treasure. <br />
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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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQ3EHy_g6SKXhVc24bQeMe7s5lDhyZW7b8gbPVvxX8ESVzNgUAWlZQbtRKaLNgJm58slRe85ae9zEWihymxU_c4Ijqxk2GfZ3hhfGEChp0WrLM-Q9E676-eWdl7ynVpjifrzEGLax7rRs/s1600/IMG_5511.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQ3EHy_g6SKXhVc24bQeMe7s5lDhyZW7b8gbPVvxX8ESVzNgUAWlZQbtRKaLNgJm58slRe85ae9zEWihymxU_c4Ijqxk2GfZ3hhfGEChp0WrLM-Q9E676-eWdl7ynVpjifrzEGLax7rRs/s200/IMG_5511.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the kernels removed <br />from the cobs.</td></tr>
</tbody></table>
One of the more interesting things we learned is that where I currently have my garden planted was where the old barn used to be. To this day I credit the great luck I've had with growing vegetables with what has to be awesome soil and a foundation of years of horse manure! I always make a point of bringing her fresh veggies from the garden or items I make like pickles or jams. She gets so excited and is so gracious. In fact, she discovered my husband and I love to grill sweet corn so now each time I bring her vegetables she brings over a few ears of corn for us from the local farmer's market. She even puts hand written notes in with the corn thanking me and sharing how she used the harvest. "I candied those delicious carrots." or "Best pickles I've ever had!" I even planted an extra harvest of radishes this year because I know they are her favorite. Sweetest. Lady. Ever.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauXM31rQItlEf8y_IyZ0Dqo8UwBnQ-rhhPMCFuRbuU7z-Bwko7QK9ZcVpvQXCyir2SbkCF1RxSRVK5eQV47Lxi0troUSAgc0dKx6380u13D60_i0dxSQtEDCRQCcg0vIrcwiKhB4aKXXR/s1600/IMG_5514.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauXM31rQItlEf8y_IyZ0Dqo8UwBnQ-rhhPMCFuRbuU7z-Bwko7QK9ZcVpvQXCyir2SbkCF1RxSRVK5eQV47Lxi0troUSAgc0dKx6380u13D60_i0dxSQtEDCRQCcg0vIrcwiKhB4aKXXR/s200/IMG_5514.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used a few smaller 8 oz jars so I could<br />give them to friends and family to taste.</td></tr>
</tbody></table>
So, anyway, back to the corn…. After about the fifth or sixth time she brought us the corn this summer I realized I was going to have to find some new ways to use it up. That's how I came to discover this recipe for Jalapeño-Cilantro pickled corn. It is such a delicious way to preserve the corn and it adds a pop of flavor to whatever you serve it with. The sweet delicate kernels married with the heat from the jalapeño and red onions, combined with a recognizable cilantro backdrop - - it is the perfect combination. And it couldn't be easier to make. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftdxRMLwNjP2np3APz_4uAQbr0tQEzzz2AYiM-d69nJ__Ny38l6ZJx6um4dtch5N0QeAdMY0uMqH5ITiznHcjYeqDBvyhbN71ciySfljn3mli0niJXzbYjhwoTOusU3pdO7-eve1q1Kwt/s1600/IMG_5513.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftdxRMLwNjP2np3APz_4uAQbr0tQEzzz2AYiM-d69nJ__Ny38l6ZJx6um4dtch5N0QeAdMY0uMqH5ITiznHcjYeqDBvyhbN71ciySfljn3mli0niJXzbYjhwoTOusU3pdO7-eve1q1Kwt/s320/IMG_5513.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I just loved the bright colors. So pretty!</td></tr>
</tbody></table>
Take 4 ears of corn (husks removed) and cook it in a large pot of unsalted boiling water until the corn is bright yellow and just cooked through. Depending on how large the ears are, it shouldn't take more than 2-3 minutes. Carefully remove the corn (I used tongs to make sure not to splash myself!) and place it in a ice bath. Once cool enough to handle, cut the kernels from the cobs. There are a lot of different tricks to how to do this but I like standing the cob up (stem side down) on a clean dish towel and then carefully running my knife down along the cob. The towel keeps the cob firmly in place and also prevents the kernels from bouncing off the counter or getting all over the place. Once you've cut off all the kernels you can place them in the jars with the onion, jalapeño and cilantro. Bring the vinegar, salt, sugar and 2 cups of water to a boil in a small saucepan. Be sure to stir to help dissolve the salt and sugar. Once everything is combined and dissolved you pour the hot brine over the prepared jars of corn and cover them. Let them cool on the counter before putting them into the fridge to chill. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivqzu-A-wzu7NYUrvYlr0kg6xYlwFyhMMjbH_0nbT-mOITx9u5kxzSNn4Tpco8WJStBuZqkYHickM9jCdOEurD0c0p2jK8WViWK1jaR2vQ0jIyta2Ft4YuyrJ66nBC2c3ofS73kTFdWuo/s1600/IMG_5516.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivqzu-A-wzu7NYUrvYlr0kg6xYlwFyhMMjbH_0nbT-mOITx9u5kxzSNn4Tpco8WJStBuZqkYHickM9jCdOEurD0c0p2jK8WViWK1jaR2vQ0jIyta2Ft4YuyrJ66nBC2c3ofS73kTFdWuo/s320/IMG_5516.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lightly tap the jars on the counter to get rid of any air<br />bubbles that might be in the jars before sealing them up.</td></tr>
</tbody></table>
The finished product can be used as a garnish on tacos, grilled meats or fish. Its also good as a salsa or just piled on top of crackers. I've been serving it alongside my Charcuterie boards as a pickled item that cuts through the richness of the different cheeses and meats. It would also make a great mix-in for summer salads with couscous or rice. <br />
<br />
If it wasn't for my wonderful neighbor and her gifts of peak-of-the-season corn I likely would have never discovered this dish. I'll never be able to express to her how much her stories and history about our home mean to me, but I know I will always remember her when I eat this dish.<br />
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<br />
<b>Jalapeño-Cilantro Pickled Corn</b><br />
4 ears of corn (husks removed)<br />
1/2 red onion, thinly sliced<br />
1 jalapeño, thinly sliced<br />
5 large sprigs Cilantro<br />
1 cup distilled White Vinegar<br />
2 Tbsp Kosher Salt<br />
2 tsp granulated sugar<br />
<br />
<b>Equipment</b><br />
1 qt Mason (canning jar) or two 1-pint jars with lidsAnonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-31927004402010994482015-01-18T18:05:00.000-06:002015-01-18T18:05:09.521-06:00Crepe Cake With Vanilla Pastry CreamWhen I want to make something I know my husband will love, I always turn to desserts. With Valentine's Day right around the corner, I hope this post will motivate you to make something beautiful for your special someone. This Crepe Cake is made up of multiple layers of crepes, one stacked on top of another, with pastry cream between each layer. The result is a very untraditional cake with delicate leafy layers and a rich decadent filling. Isn't is absolutely gorgeous?! I couldn't stop taking pictures.<br />
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<tr><td class="tr-caption" style="text-align: center;">Multiple layers of crepes covered in delicious<br />
pastry cream, topped with fresh raspberries.</td></tr>
</tbody></table>
Making this cake does require an investment of time, but all of the components can be made in advance so you can break it up into several smaller steps. Even though the end product looks elaborate and impressive, the assembly is easy. <br />
<br />
The first time I made pastry cream was for a Boston Creme Pie pancake recipe. For only a few ingredients, I couldn't believe how delicious it was. Pastry Cream is basically vanilla custard and once you know the recipe you can utilize it for any number of applications - on its own, with mixed berries, in doughnuts, or even as frosting. This version isn't overly sweet which is why I like it so much. The vanilla flavor comes through and it is all about the rich texture of the cream.<br />
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You should make the pastry cream for this cake the day before, so it has time to set up. I made a double batch of the recipe (as listed below) to ensure I had enough for all the layers. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoAiOogoUQcRd1fPshyphenhypheniZSEUnO7_lf2lCQpCLTL-H5lfU9aEl66HjTlsf5MZ1tE_jy3byolhv-E_eh6P4NgTDOiKsvtFNN4vxhGU8hHHXj9RaJOV8eKfBk1X5ruFblrq6Si7Te0PIJgG0/s1600/IMG_4331.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoAiOogoUQcRd1fPshyphenhypheniZSEUnO7_lf2lCQpCLTL-H5lfU9aEl66HjTlsf5MZ1tE_jy3byolhv-E_eh6P4NgTDOiKsvtFNN4vxhGU8hHHXj9RaJOV8eKfBk1X5ruFblrq6Si7Te0PIJgG0/s1600/IMG_4331.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for the pastry cream are all<br />
ready to come together.</td></tr>
</tbody></table>
In a heavy bottom saucepan, heat the half-and-half, whole milk and vanilla over medium heat until it simmers. Turn off the heat immediately, and set it aside to cool a bit for 10 minutes. In a large bowl whisk together the eggs yolks and granulated sugar and then add the cornstarch. Mix well until everything comes together. Take about 1/4 cup of the heated milk mixture and add it to the bowl with the egg and sugar mixture and whisk to mix. Be sure and stir quickly after adding the milk so you don't scramble the eggs with the hot milk mixture. Then just keep adding the milk mixture a little at a time and mixing until you have both of them fully combined. <br />
<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifozuCMulnvx8bUr-771jwY79xB5LofJwSUp9ZJjr59xeRD15LDM9qj2hdcIwNsJQlab2nINz6CcjMSARNx-YU4ySGZr_PXK0BHMJDZXI5wRkpgGqImcR71yX4LJcoR0PkiyDAJCt105T1/s1600/IMG_4335.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifozuCMulnvx8bUr-771jwY79xB5LofJwSUp9ZJjr59xeRD15LDM9qj2hdcIwNsJQlab2nINz6CcjMSARNx-YU4ySGZr_PXK0BHMJDZXI5wRkpgGqImcR71yX4LJcoR0PkiyDAJCt105T1/s1600/IMG_4335.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When you run your finger down the center and <br />
the line remains you know its ready. </td></tr>
</tbody></table>
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly. Once it reaches a boil it will start to thicken up. You can tell it is thick enough by coating the back of a wooden spoon and running your finger down the center. If its ready, the line will remain there and not run together. Turn off the heat and stir in the butter. Let the custard cool a bit and then pour it into a bowl that you can place in the fridge. You need to cover it with plastic wrap, pressing it down on top of the pastry cream to make sure it doesn't form a skin on top. Chill it at least 2 hours or overnight if possible.<br />
<br />
To make the crepe batter, mix all the ingredients together in a blender. You will need to scrape down the sides a few times to make sure all the flour gets incorporated. Chill the batter for an hour in the fridge. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6HuXcUbF41jPWoPk8PKHAa5RXxpa0yC3KecuzCrD-nuXl5NWFfVRjoj4AsECpQMBBp8FkOBEV6HhpfvBCgM7z1HTbIAkLDyJvmrwhT76I5tZXPszxUAky4oHQ0HdRZ8K51lWFqbMh8Oo/s1600/IMG_4339.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6HuXcUbF41jPWoPk8PKHAa5RXxpa0yC3KecuzCrD-nuXl5NWFfVRjoj4AsECpQMBBp8FkOBEV6HhpfvBCgM7z1HTbIAkLDyJvmrwhT76I5tZXPszxUAky4oHQ0HdRZ8K51lWFqbMh8Oo/s1600/IMG_4339.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the crepe is flipped, you let it cook for another<br />
minute. You don't want a lot of color or browning.</td></tr>
</tbody></table>
To make the crepes, heat a nonstick skillet over medium heat. You will not need to use any type of butter or oil if you are using a nonstick pan. It will take trial and error with your first few crepes, but don't get discouraged. Similar to pancakes, once the pan gets warmed up it will be easier. Once the skillet is hot, pour in some batter - - I used a 1/2 c. measuring cup and filled it just a little over half way (for an 8 inch skillet). Immediately tilt the skillet and distribute the batter evenly over the surface, being sure to cover the entire bottom of the pan. You want the crepes to be an even consistency.<br />
<br />
When the edges start to dry slightly, after about a minute, flip the crepe and let it cook for another 30 seconds to a minute on the other side. I used a metal fish spatula to just get under the edge and not tear the crepe. Even though they are easy to tear, the crepes are otherwise very forgiving. If you flip them over and they get tangled up in the pan, just gently unfold them and let them finish cooking. It's ok if you tear some of them because you are going to be stacking them and covering them in pastry cream. At least 5 of mine had tears in the center and the cake still turned out beautifully. Keep repeating the process until you use up all your batter.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfLZy7sXykMkD8xPKStrYKfdWe-Rutgok0CJ-BzsLTQd-JaJXCpyNhW7Cc3CL9BiVvZo1qb7nS2RO94FJBvQo_uKGuEiLv0SIpazsmUP9tuUGbqTZGeyl01EIVwqyufN5TVNOHw-VMr4-/s1600/IMG_4348.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfLZy7sXykMkD8xPKStrYKfdWe-Rutgok0CJ-BzsLTQd-JaJXCpyNhW7Cc3CL9BiVvZo1qb7nS2RO94FJBvQo_uKGuEiLv0SIpazsmUP9tuUGbqTZGeyl01EIVwqyufN5TVNOHw-VMr4-/s1600/IMG_4348.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use an offset spatula or knife to spread the pastry<br />
cream over the first crepe, and then repeat the process.</td></tr>
</tbody></table>
As you cook them, stack them on a sheet tray covered with aluminum foil. You don't need to put anything in between them, but I covered them with a paper towel to keep the edges from drying out too much. The batter should make between 25-30 crepes if you are using an 8 inch skillet. Once you have them made, set them aside and let them cool completely. <br />
<br />
To assemble the cake, place one crepe on the cake stand or plate you are going to serve the cake on and top it with 1/4 cup of the chilled pastry cream. Spread the cream out to the edges. Repeat with all of the remaining crepes and pastry cream. Be sure and take a step back after every few layers to make sure it is staying level and straight. You don't want to go to all the trouble of making the crepes and pastry cream only to end up with a leaning tower of lopsided crepes! Oh, and pick out one of your "prettiest" crepes to use as the top layer since that won't get covered in pastry cream. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzrt6n6-ttLbuvCMvr5H0zEpa_meAkC-txuAeyN3punf_b1WJDZTTfTnZk7zVgKEyc8VYo0VzzJ1nYRHQE8VUHNiupvYGorhNr8h2D3SxR54B24UsqARQuQ0h17M__UKfM65aMUtztUGN/s1600/IMG_4351.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzrt6n6-ttLbuvCMvr5H0zEpa_meAkC-txuAeyN3punf_b1WJDZTTfTnZk7zVgKEyc8VYo0VzzJ1nYRHQE8VUHNiupvYGorhNr8h2D3SxR54B24UsqARQuQ0h17M__UKfM65aMUtztUGN/s1600/IMG_4351.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I arranged the raspberries on top in a circle when I first started<br />
decorating it. This was taken before powdered sugar was sprinkled on top. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtd1aKBQuPmCmECXFNeBRzQbn8y0FDPlvirB4gypiMowOdyYtJafzhA3FVGTFnLImsemcLhHVYa6bRxmiHd6QIijGJjVB6bFDtbKZ-PNOHo9e4jjiirQzpMT7iZdHya7l4qjmExsVsEy-/s1600/IMG_4360.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtd1aKBQuPmCmECXFNeBRzQbn8y0FDPlvirB4gypiMowOdyYtJafzhA3FVGTFnLImsemcLhHVYa6bRxmiHd6QIijGJjVB6bFDtbKZ-PNOHo9e4jjiirQzpMT7iZdHya7l4qjmExsVsEy-/s1600/IMG_4360.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I decided to make it more Valentine's Day appropriate with<br />
a heart and some powdered sugar. You can decorate it however you want!</td></tr>
</tbody></table>
Once you have the cake fully assembled you need to chill it for at least an hour before you can cut into it. That will allow the pastry cream to set up and become firm. You can top the cake with fresh raspberries or other berries or shaved chocolate….it's really up to you. You can see from the pictures that I played around with what I wanted it to look like, starting with just a circle of berries before I decided to get cutesy and make a heart. A sprinkle of powdered sugar on top and it is done! <br />
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Happy Valentine's Day! -xoxo-<br />
<br />
<b>Pastry Cream</b><br />
1/3 Cup granulated sugar<br />
1 1/2 Tbsp Cornstarch<br />
1 Cup Whole Milk<br />
1 Cup Half and Half<br />
1 Vanilla bean or 1 Tbsp Vanilla Paste<br />
3 Large Egg Yolks<br />
1 Tbsp Butter<br />
<br />
<b>Crepes</b><br />
2 Cups Whole Milk<br />
3/4 Cups water<br />
4 Large Eggs<br />
6 Tbsp butter, melted<br />
3 Tbsp granulated sugar<br />
2 tsp Vanilla paste or extract<br />
1/4 tsp kosher salt<br />
2 Cups 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 style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZF3B028DJJ3Lv1sBSxKJWYO3Jf835cB2WDP7e-_jILJfMmEbx6gf3yoqppHINsvBabzD_Ot245YUYO-Kd9X7M0TIoBm9scxLAo4o2eKzIM2ueCn1M_PorZZ6a4dT-AUhOdu0HDrPjTd7/s1600/IMG_4372.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZF3B028DJJ3Lv1sBSxKJWYO3Jf835cB2WDP7e-_jILJfMmEbx6gf3yoqppHINsvBabzD_Ot245YUYO-Kd9X7M0TIoBm9scxLAo4o2eKzIM2ueCn1M_PorZZ6a4dT-AUhOdu0HDrPjTd7/s1600/IMG_4372.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A peek inside shows off the layers of pillowy crepes and creamy pastry cream. <br />
The edges of the crepes are a little crispy which adds texture.</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-5279403612735248602014-12-31T18:42:00.000-06:002014-12-31T18:42:18.613-06:00Pantry 101 - How to Make Your Pantry Work For YouAs my list of amazing argyle APPETITE customers continues to grow, people often text or email me with food-related questions. Knowing that people trust me with their questions and cooking problems, or look to me for recipe ideas, is one of my favorite aspects of the job. So keep em coming!<br />
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Out of all of the inquiries I get, the two questions I am asked most frequently are: "What can I do to get a meal on the table quickly during the week?" and "Do you have any tips or tricks for making entertaining easier?" While those questions don't seem related, the answer to both of them is really the same - - a well stocked pantry!<br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLT_ipluXUYN7yaJTf82JbC4hzlAGjEb7usVpAk_ag9PE9lnpJF991J8dPnPGk9T8FYfl-zCFMUZVbKTlksXijdTBibLD00wdu_42tCIPGClhqW_fbi-wH0IKPqIXXxangWG4HXkYkRc_0/s1600/IMG_4272.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLT_ipluXUYN7yaJTf82JbC4hzlAGjEb7usVpAk_ag9PE9lnpJF991J8dPnPGk9T8FYfl-zCFMUZVbKTlksXijdTBibLD00wdu_42tCIPGClhqW_fbi-wH0IKPqIXXxangWG4HXkYkRc_0/s1600/IMG_4272.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A peek into one of my cupboards reveals the pantry essentials.</td></tr>
</tbody></table>
With a well-stocked pantry, you can put a delicious meal on the table in minutes, even at the last minute. And with a few key ingredients, entertaining can be simplified. Pasta dishes like risotto, stir-frys, and even simple soups come together with just a few ingredients. <br />
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My list of pantry essentials is listed below. Don't be scared by how long the list is. These are items I have found most useful for the dishes I cook frequently and use to entertain, but you do not have to purchase everything on the list to have a useful pantry. <br />
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<div class="separator" style="clear: both; text-align: center;">
</div>
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By starting with these key ingredients, homemade dressings, marinades and sauces take the guessing game out of quick weeknight dinners. Fun snacks and impressive dishes for entertaining come together quickly and easily. You can create flavorful dips, different varieties of homemade hummus, spreads for crackers or even toppings for crostini by tapping into your pantry's resources. Quick cookies, breads and desserts are easy to whip together if you have the basics on hand. At the bottom of this post I have included a couple of easy recipes you can create with the ingredients from a stocked pantry. There are so many more! I'd love to hear about your pantry go-to recipes too!<br />
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In addition to the pantry list and recipes, I wanted to share a few tips as well:<br />
<br />
<ul>
<li>Go through and <b>purge items at least twice a year </b>to remove things that are expired or that you didn't use. Donate any food that isn't perishable or expired. One fun way to remember to do this is to have it coincide with each time you change your clock for Day Light Savings. Change the batteries in your smoke alarms and check your pantry so you are ready for Food Emergencies!</li>
<li><b>Buy spices and herbs in small quantities</b> so they retain the best flavor. Having 35 containers of spices you don't remember buying and never use is the surest way to get overwhelmed. Most dishes can be made with just a few basics; so keep it simple.</li>
<li><b>Only stock what you use, </b>not what I suggest should be there or any list declares as "essential". What I have listed here is what I find useful, but it isn't an absolute. If you can't stand artichokes or you don't like seafood then you obviously don't need to have them on hand.</li>
<li><b>Resist buying pre-packaged foods</b> if you can have their components on hand. Some examples of this include taco seasoning packets and pancake mix. You can customize these according to your tastes and avoid unnecessary additives by making your own at home when you need them. </li>
</ul>
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPOyn5Tnk4Ha44SsvsqmEa5QAoW1KVjqD-C3Mx2MX8o0MzJewcGy_BOHEiCtvHvJuuiZDticBDJRxcLn679MVftMUECQS-oEBI1hn1uITMGUbT7vlXbnKYUJttFNtRdTYSmOft0-Nupks/s1600/IMG_4275.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPOyn5Tnk4Ha44SsvsqmEa5QAoW1KVjqD-C3Mx2MX8o0MzJewcGy_BOHEiCtvHvJuuiZDticBDJRxcLn679MVftMUECQS-oEBI1hn1uITMGUbT7vlXbnKYUJttFNtRdTYSmOft0-Nupks/s1600/IMG_4275.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I use these clear containers to save room in my <br />cupboards and so I can see when supplies are running low. <br />Pastas, rices and corn meal stay fresh and easy to use.</td></tr>
</tbody></table>
<div>
If you want to take the standard list one step further, consider adding some of these other items I have found to be really useful. While they certainly aren't "basics", I still like to think of them as <u>my</u> pantry staples. Things like Nutella, agave, flour tortillas, and dry brine mixes are four ingredients I use quite often. For the freezer, consider stocking frozen berries for quick smoothies or easy toppings for waffles and pancakes. Pre-made pie crusts make quick work of a tart or breakfast quiche when you are short on time.</div>
<div>
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<div>
At the end of the day the most important thing to remember is that your pantry should be working for you, not the other way around. Keep adding and subtracting items until you find the balance that works for you and your family. Having a well stocked pantry will make cooking and entertaining a much more enjoyable experience. </div>
<div>
<b><br /></b></div>
<div>
<b><br /></b></div>
<div>
<b>PANTRY BASICS</b></div>
<div>
<i>If you'd like a one page pdf document of this list to print out, email me at framework1005@gmail.com</i></div>
<div>
<br /></div>
<div>
<b>Condiments</b></div>
<div>
<ul>
<li>Ketchup</li>
<li>BBQ Sauce</li>
<li>Mayo</li>
<li>Yellow, Dijon & Whole Grain Mustard</li>
<li>Capers</li>
<li>Honey</li>
<li>Maple Syrup</li>
<li>Preserves</li>
<li>Worcestershire</li>
<li>Peanut Butter</li>
<li>Sriracha / Hot Sauce</li>
<li>Soy Sauce </li>
<li>Curry Paste</li>
<li>Pickles / Cornichon</li>
<li>Tomato Paste</li>
<li>Anchovy Paste</li>
<li>Fish Sauce</li>
<li>Sun-Dried Tomatoes</li>
<li>Tahini Paste</li>
<li>Roasted Red Peppers</li>
</ul>
<div>
<b>Oil & Vinegar</b></div>
<div>
<ul>
<li>Extra Virgin Olive Oil</li>
<li>Canola / Vegetable Oil</li>
<li>Peanut Oil </li>
<li>Red & White Wine Vinegar</li>
<li>Apple Cider Vinegar</li>
<li>Balsamic Vinegar</li>
<li>Champagne Vinegar</li>
<li>White Distilled Vinegar</li>
</ul>
<div>
<b>Herbs & Spices</b></div>
<div>
<ul>
<li>Kosher Salt</li>
<li>Sea Salt (Maldon)</li>
<li>Whole Peppercorns</li>
<li>Herb de Provence</li>
<li>Cumin</li>
<li>Bay Leaves</li>
<li>Red Pepper Flake</li>
<li>Cayenne</li>
<li>Cinnamon</li>
<li>Chili Powder</li>
<li>Old Bay</li>
<li>Garlic Powder</li>
<li>Italian Seasoning</li>
<li>Dried Oregano</li>
<li>Dried Thyme</li>
<li>Paprika / Smoked</li>
</ul>
</div>
<div>
<b>Nuts & Seeds</b></div>
</div>
</div>
<div>
<ul>
<li>Walnuts</li>
<li>Pecans</li>
<li>Pine Nuts</li>
<li>Pistachios</li>
<li>Sunflower seeds</li>
</ul>
<div>
<b>Canned Goods </b></div>
</div>
<div>
<ul>
<li>Cannellini Beans</li>
<li>Chickpeas (Garbanzo Beans)</li>
<li>Black Beans</li>
<li>Diced Tomatoes</li>
<li>Whole Peeled Tomatoes</li>
<li>Tomato Sauce</li>
<li>Marinara Sauce</li>
<li>Diced Green Chilies</li>
<li>Coconut Milk</li>
</ul>
<div>
<b>Baking</b></div>
<div>
<ul>
<li>All Purpose Flour</li>
<li>Whole Wheat Flour</li>
<li>Granulated Sugar</li>
<li>Powdered Sugar</li>
<li>Cocoa Powder</li>
<li>Chocolate Chips</li>
<li>Vanilla Extract</li>
<li>Brown Sugar</li>
<li>Baking Soda</li>
<li>Baking Powder</li>
<li>Corn Starch</li>
<li>Yeast</li>
</ul>
</div>
<div>
<b>Freezer</b></div>
</div>
<div>
<ul>
<li>Corn</li>
<li>Peas</li>
<li>Edamame</li>
<li>Spinach</li>
<li>Artichoke Hearts</li>
<li>Tortellini or Ravioli</li>
<li>Puff Pastry</li>
<li>Proteins/Meats</li>
<li>Shrimp/Scallops/Fish</li>
</ul>
<div>
<b>Pasta, Rice & Grains</b></div>
</div>
<div>
<ul>
<li>Cornmeal</li>
<li>Dried Pasta</li>
<li>Arborio Rice</li>
<li>White or Wild Rice</li>
<li>Couscous</li>
<li>Bread Crumbs (plain and Panko)</li>
</ul>
<div>
<b>Miscellaneous</b></div>
</div>
<div>
<ul>
<li>Wine (Red & White)</li>
<li>Chicken, Beef & Vegetable Stock</li>
<li>Lemon</li>
<li>Onions</li>
<li>Garlic</li>
<li>Potatoes</li>
</ul>
</div>
<div>
Some Pantry Basics Recipe Ideas</div>
<div>
<br /></div>
<div>
<b>Hummus</b></div>
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<tr><td class="tr-caption" style="text-align: center;">Simple ingredients come together resulting in a <br />delicious, homemade hummus</td></tr>
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This is a pantry basics champion! With all of the items within reach in your pantry you can flavor it however you like and try different varieties. The basic recipe can be found in my <a href="http://btoastdiaries.blogspot.com/2013/08/from-scratch-hummus.html" target="_blank">From Scratch - - Hummus!</a> entry. Add in roasted red peppers, spinach, artichokes…whatever you feel like. Your friends will be impressed and your taste buds will thank you.</div>
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<b>White Bean, Caper and Tomato Sauce </b></div>
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This is a variation of a recipe I first found on Epicurious.com and was one of the first recipes I really started to tweak and make my own. I'm not sure I've ever made it exactly the same way twice, but at the end of the day, that is the point! I usually serve this over baked tilapia, but it is delicious over any mild fish, pork chops, or even on pasta. And best of all, everything you need is found right in your pantry! You can add in other things if you have them on hand; I sometimes add fresh herbs or diced mushrooms, but it is delicious as written. I crumble goat cheese on top (yes on fish!) if I have that in the fridge too.</div>
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2 - 3 Tbsp Extra Virgin Olive Oil</div>
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1/2 tsp Red Pepper Flake (leave this out if you don't want it spicy)</div>
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1 clove garlic minced</div>
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1 tsp Italian seasoning or Herb de Provence </div>
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1 1/2 Tbsp capers (drained)</div>
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1 can diced tomatoes (drained)</div>
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1 can cannellini beans (drained and rinsed) </div>
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1 tsp black pepper</div>
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Salt to taste</div>
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Add the oil to the pan with the red pepper flake, garlic and herbs and heat slowly over medium heat. Add in the capers and tomatoes -- be careful because the brine from the capers will pop and splash a bit in the olive oil - - and cook for a few minutes. Add in the beans and black pepper and stir until everything is coated well in the sauce and heated through. Because the capers are salty, I usually taste the sauce to see if I need to add more. Spoon over top of fish and serve. The whole sauce takes like 5 minutes start to finish and is soooo tasty! Go pantry go!</div>
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Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-40903337275641410952014-09-01T22:12:00.000-05:002014-09-01T22:12:12.854-05:00Cacio e Pepe - Black Pepper PastaAs much as I love to cook, I REALLY enjoy going out to eat. It's inspiring to me and sparks my creativity. It is what ultimately drove me to start learning how to cook in the first place. <br />
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<tr><td class="tr-caption" style="text-align: center;">Olive oil, Black pepper, Pecorino <br />Romano and pasta are all you need!</td></tr>
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I discovered this particular gem several years ago when my husband took me out for a date night on Taylor Street in Chicago. <i>Davanti Enoteca </i>is one of those restaurants that just makes you feel special. It's not super fancy - the food is actually rustic Italian - but the vibe just makes you forget about all your worries while you eat amazing food, drink delicious wine and of course enjoy spending quality time with the ones you love. The place always seems to be brimming with other happy people enjoying themselves too. <br />
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It was on that particular snowy winter evening that I discovered this dish, and my life has never been the same. As soon as I ate it, I knew it was going to make my top 10 all-time favorite dishes. Sometime soon I will have to share what the other nine are, but for now let's just focus on this pasta! <br />
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<tr><td class="tr-caption" style="text-align: center;">My mortar and pestle was a recent<br />Christmas gift and I love finding <br />new ways to use it.</td></tr>
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So, what is this dish that changed my life, you ask? Its called Cacio e Pepe, or black pepper pasta. "Cacio e Pepe" means "cheese and pepper" in Italian. And as you might suspect based on it's name, the ingredients are simply black pepper and cheese. Pecorino Romano to be exact. I absolutely adore black pepper. I think it is a pretty underrated flavor profile so when I first saw this dish on the menu I was intrigued. <br />
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On a more recent visit to Davanti, we decided to sit at at the bar and order some drinks rather than sit at a table. That is another great tip for trying new places by the way! Instead of fighting for a reservation or sitting at a table, just pull up a barstool and try out some dishes in the more relaxed setting. Casual conversation with the bartender and other patrons is the all part of the experience in my opinion.<br />
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<tr><td class="tr-caption" style="text-align: center;">Grind to your desired consistency.<br />It really brings the dish to life<br />if you grind it yourself.</td></tr>
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So when the bartender came over to take our order, I told him I had been dreaming about this dish and had been looking forward to ordering it all day. <br />
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He smiled knowingly and relayed a story for us - - He said one evening he was waiting tables and an Italian family came in. The couple's parents were in town, and joining them for dinner; they were <u>from</u> Italy. As the group was deciding what to order, the father asked him what ingredients they used to make their Cacio e Pepe. The bartender replied, Olive oil, Black Pepper and Pecorino Romano. <br />
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"So you don't use egg?" the man further inquired in a questioning tone. Not wanting to misspeak, (he said the man was pretty serious about the whole situation) the bartender said he would go confirm the preparation with the chef. Sure enough, the answer came back from the kitchen, and to the clear satisfaction of the father, they indeed did not use egg. "In Rome," he said, "no self-respecting Italian would make it any other way. If you use anything else, it isn't Cacio e Pepe." He ordered the dish and to the relief of the poor bartender, it received his 'authentic' Italian stamp of approval.<br />
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I just love that story! They really take their pasta seriously in Italy! :)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHd0bh5t-pbXYmwhXpqwGXHKzAmDwq8iw7zMj_VvwMkQYnt1sFLQ0YpQ-pcCOCGhnX_LFH15R89DkP9IiaObX5mIPkwOkrLRxeNtCzsvEFtg-Up3VW_9oMHOvqMx8xeHtw1Bi2pWAsXGXh/s1600/Image+3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHd0bh5t-pbXYmwhXpqwGXHKzAmDwq8iw7zMj_VvwMkQYnt1sFLQ0YpQ-pcCOCGhnX_LFH15R89DkP9IiaObX5mIPkwOkrLRxeNtCzsvEFtg-Up3VW_9oMHOvqMx8xeHtw1Bi2pWAsXGXh/s1600/Image+3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Be sure and salt that pasta water!!</td></tr>
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Our bartender went on to tell us that he made a point to learn how the chefs prepare the dish as well. He in turn relayed the technique to me, and now I'm going to share it with you. And hey, if it satisfied an Italian from Rome, surely it is good enough for us too?! <br />
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Since this entire dish has four total ingredients, it is important that they are the highest quality you can find. For such a simple dish there is apparently a lot of controversy about the correct way to make it. I wanted to replicate the preparation from the restaurant as closely as possible, so I used a mortar and pestle to grind up the peppercorns. The black pepper is the star of the show here, and is being used as a main ingredient. <br />
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If you don't have a mortar and pestle you could place the peppercorns in a zip-top baggie and use the back of a heavy skillet to crush them to your desired consistency. Or use the coarsest grind setting on your pepper mill. You want the pieces to be a bit larger than you might normally use, but not so large that if someone bites into the pieces of pepper it will be unpleasant.<br />
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<tr><td class="tr-caption" style="text-align: center;">Freshly grated Pecorino Romano! </td></tr>
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So, here is the process you need to follow to make this dish. It goes really fast, so pay attention! Bring a pot of salted water to a boil and cook your pasta just until al dente. I actually cooked mine a few minutes less than what the package called for because you are going to continue to cook it in the sauce and you don't want overcooked pasta. I used Bucatini, which is a straw-like pasta that is shaped like thick spaghetti but is hollow in the center. If you can't find it, you can use fettuccine or spaghetti. <br />
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While your pasta is cooking, heat up the oil in a heavy skillet over medium heat. Add in your cracked pepper and let it sauté for just a couple of minutes. Then, using tongs, remove your cooked pasta and place it right into the skillet with the oil and pepper. Stir it around to coat it thoroughly. You don't want to drain the pasta. They key is to bring some of that hot cooking water over with the pasta into the pan because the heat melts the cheese and the starch in that water will help bind the pepper and cheese to the pasta. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-xQKIseFfuLKuR0au5UmQr_QyRQx_yF0oYBKL7lqspNVZ5gXQCFDAmCV70CmTx3X3qq4z_6ADSIgNv8LfBVeTPTartc2-GsC35WmvVSE6saKIuEiHwm8km8sLYz9UmceDELAAPAfr7qF/s1600/Image+1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-xQKIseFfuLKuR0au5UmQr_QyRQx_yF0oYBKL7lqspNVZ5gXQCFDAmCV70CmTx3X3qq4z_6ADSIgNv8LfBVeTPTartc2-GsC35WmvVSE6saKIuEiHwm8km8sLYz9UmceDELAAPAfr7qF/s1600/Image+1.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What you can't see is the light <br />sauce that coats every inch of <br />the pasta! Drool!</td></tr>
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Now here comes the trick - - you want to add the grated cheese rapidly and keep everything moving in the pan. If you just toss in the cheese, it will clump up on you something fierce and become a gooey mess. So you throw in just a few small handfuls of the cheese at a time, and keep swirling the pasta around rapidly with the tongs at the same time. If you want to emulate the chefs at Davanti and perfect the creamy consistency, you will want to repeatedly flip the ingredients in the pan quickly with one hand, while you throw in the cheese with the other. There is a bit of trick to this technique so if it sounds too much like you have to 'pat your head and rub your tummy' at the same time, and that makes you nervous just forget about that method and keep stirring and mixing with the tongs to develop those starches. I found this cool <a href="http://www.youtube.com/watch?v=wRtGM3f-UBc" target="_blank">video demonstration</a> that will show you the technique in case you want to practice. <br />
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If you need to add in a few Tablespoons of pasta water along the way, that can help bring the sauce together as well if you are getting some clumping. You just keep adding in the cheese and swirling and mixing. The sauce will become creamy and cling to the pasta after a couple of minutes. You can see from my pictures, that I did have some small clumps of cheese, but for the most part I was pretty happy with it for a first attempt. The flavors were spot on, and honestly that is all I really wanted. I think I will grate my cheese even finer next time to improve upon the consistency and up the creamy factor. <br />
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The chefs at Davanti have mastered their execution of this dish and I highly recommend you check that place out if you are on Taylor Street in Chicago. But until then, give this dish a try and let me know what you think. At the end of the day, it shouldn't be about rules or preparation techniques, just about good food. <br />
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Let me know what makes your Top 10 Dishes, and what foods you crave!<br />
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<tr><td class="tr-caption" style="text-align: center;">Delicious close-up of the Cacio e Pepe! </td></tr>
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<b>Cacio e Pepe</b><br />
8 oz Bucatini<br />
3 Tbsp Olive Oil<br />
2 Tsp freshly cracked Black Pepper<br />
1 1/2 cups freshly grated Pecorino Romano Cheese<br />
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Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com1tag:blogger.com,1999:blog-927390671823449738.post-41657939632519291142014-08-17T19:15:00.000-05:002014-08-17T19:15:05.428-05:00Stuffed Pretzel Bread & Calzones<div class="separator" style="clear: both; text-align: center;">
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There are few things in this world I love more than fresh baked bread. I know that is not a huge or surprising confession but it does help to explain my complete and utter obsession with this recipe. When I was a kid, I would go to the mall with my sister and she would always make a point of getting us a warm pretzel with cheese sauce. You know the ones that are dipped in butter and covered in crunchy salty goodness?<br />
::: drool ::: Yup, those are the ones. <br />
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We'd sit next to each other with all of our packages piled up at our feet and we'd laugh and giggle as we pulled off pieces of the warm yeasty dough and dunked it in the cup of hot gooey cheese sauce.<br />
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It really is the small pleasures in life, isn't it? Such good memories. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjEcZQolFdUSJ0g8jOnbmpD3NyKCUvv8KfRh-q8gkAuKPR4x88xmM3VWOr4NjJ-u2F-xm4RjZ1Y40Mmy4SgIdlq0kVp2wNwPKvV-vsoxwxaJ62HGrIu-RR_lzvgdAftZHU_73qYPjIsvg/s1600/IMG_1080.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjEcZQolFdUSJ0g8jOnbmpD3NyKCUvv8KfRh-q8gkAuKPR4x88xmM3VWOr4NjJ-u2F-xm4RjZ1Y40Mmy4SgIdlq0kVp2wNwPKvV-vsoxwxaJ62HGrIu-RR_lzvgdAftZHU_73qYPjIsvg/s1600/IMG_1080.jpg" height="200" width="150" /></a>When I first saw this recipe on <a href="http://www.girlversusdough.com/" target="_blank">Girl Versus Dough</a>, I knew I had to try it. She really is a genius and these are just so delicious I had to share them with you. Up until I found this recipe I always thought you had to use lye to make pretzels - - and that is a pretty scary prospect if you ask me! But nope, this recipe couldn't be any simpler (or safe) to make and it is equally as delicious - - albeit a bit more refined - as those pretzels I remember eating as a kid. What you end up with from this recipe could be called a bunch of different things - - stuffed pretzel rolls, mini hand pies, calzones. It doesn't really matter what you call them, they are all delicious. <br />
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<tr><td class="tr-caption" style="text-align: center;">Portion out the dough into 8 pieces for<br />making larger calzones.</td></tr>
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I tweaked the original recipe by substituting in some whole wheat flour which provides additional texture, a deeper brown color and a more "pretzle-ly" flavor. I know that isn't a word…but you know what I mean. Once you have the dough recipe and the technique down, you can do any number of delicious things. The flavor combinations are endless.<br />
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And, as if you needed another excuse to make these, they all freeze beautifully. So you can just grab them out the freezer, warm them through in the oven, toaster oven or microwave and have a tasty dinner or snack in just minutes. So, let's get started!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNwDNHqjUzsHJ2edaDi_WEMnBP7yB7K8_U4LWI5Zc32H7XqABTdzyNXF9kfq9j0bFygDzZ5BI4QoTJY2vEFSkEqjryAQIo254dhJRj1di6FYBQuF1hEntgq5DpWzTr0fWt_DkrNCaSpXs/s1600/IMG_1083.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNwDNHqjUzsHJ2edaDi_WEMnBP7yB7K8_U4LWI5Zc32H7XqABTdzyNXF9kfq9j0bFygDzZ5BI4QoTJY2vEFSkEqjryAQIo254dhJRj1di6FYBQuF1hEntgq5DpWzTr0fWt_DkrNCaSpXs/s1600/IMG_1083.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raspberry Jam and Creamy Brie<br />make a delicious filling</td></tr>
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In the bowl of a stand mixer, combine the warm water, sugar and yeast. Let it sit for a few minutes so the yeast can start to do its magic. You will know it is ready when it starts to get a bit foamy. <br />
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Use the dough hook attachment for your mixer and add in the melted butter, both kinds of flour, and 2 tsp kosher salt and knead on a medium speed for about 5 minutes or until the dough starts to pull away from the sides. If you don't have a mixer you can turn the dough mixture out onto a lightly floured surface and knead it by hand for about 10 minutes until it is smooth, elastic and slightly tacky.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMCk9dbdS9P1TG8nW6DC7BdNMIiQsOib9ZgH1UPFzPf2r9psXY7MrOIKrh04ZL0k4xZCcdWe3Pq8pLQePlsynMHP5WwMQG2PdsgXiqqpGo5sEfuVGY2ICzDdQ3Akk6uUINkRci8HT-dns5/s1600/IMG_1084.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMCk9dbdS9P1TG8nW6DC7BdNMIiQsOib9ZgH1UPFzPf2r9psXY7MrOIKrh04ZL0k4xZCcdWe3Pq8pLQePlsynMHP5WwMQG2PdsgXiqqpGo5sEfuVGY2ICzDdQ3Akk6uUINkRci8HT-dns5/s1600/IMG_1084.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use a fork to tightly crimp the <br />edges closed</td></tr>
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While you are waiting for the dough to come together, grease a large bowl. Pull the dough out of the mixer, shape it into a ball and place it in the prepared bowl. Cover it tightly will plastic wrap and leave it on the counter to rise for about an hour. The addition of the whole wheat flour does mean you need to give it a bit more time to rise than if you were using all white flour, so you are really just looking for the dough to double in size. <br />
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When the dough is ready, you can prepare the "magical pretzel water bath" by simply bringing the water and baking soda to a boil. This is what is going to turn our regular old boring dough into PRETZELS!<br />
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<tr><td class="tr-caption" style="text-align: center;">Just pile the ingredients <br />in the center</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FDO-x1oJdwqZ7bkojSeqTG4y-VrIAXoVjdk-SUUivUBGYFYFEAwCn36T4bQck6nxKtcCNULINmLCcn9yvQhyphenhyphenC028LoSmTeLpZF9Bq2sRqHC8GuZb34lAuS4KTRdbQdM8h_6y2ZZ4BYaC/s1600/IMG_1085.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FDO-x1oJdwqZ7bkojSeqTG4y-VrIAXoVjdk-SUUivUBGYFYFEAwCn36T4bQck6nxKtcCNULINmLCcn9yvQhyphenhyphenC028LoSmTeLpZF9Bq2sRqHC8GuZb34lAuS4KTRdbQdM8h_6y2ZZ4BYaC/s1600/IMG_1085.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These little guys are stuffed and ready<br />for their bath</td></tr>
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Prepare your baking sheets by lining them with parchment paper or Silpat and pre-heat the oven to 400 degrees. From this point forward, how you prepare the dough is going to depend on what you want to make. For the calzones, place the dough on a floured surface and divide it into 8 equal pieces, roll each piece into a ball and then flatten them out into an 8 inch circle. If you want to make smaller hand pies or stuffed rolls you roll out the entire ball of dough on a floured surface to about a 1/4 of an inch thickness and use a cookie or biscuit cutter to cut out small circles. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcR6IWUvwH6rUP9McOnzDsgDEjrf9DykaVNpzcTdWI5hGaJMclGLybdcqVDcpf1sJaYv9tjusnYWwRsCW_fKfNvGSHZR2bQPgCg56-wysFyXL2eBFOuPaYxqciXJvzc8yoLtmPdGHaT8x3/s1600/IMG_1086.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcR6IWUvwH6rUP9McOnzDsgDEjrf9DykaVNpzcTdWI5hGaJMclGLybdcqVDcpf1sJaYv9tjusnYWwRsCW_fKfNvGSHZR2bQPgCg56-wysFyXL2eBFOuPaYxqciXJvzc8yoLtmPdGHaT8x3/s1600/IMG_1086.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The baking soda makes the water<br />cloudy and leaves a bit of residue on<br />the side of the pot.</td></tr>
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Don't have a biscuit cutter? No problem, just use a large drinking glass with a floured rim to cut out the desired size and shape. Place the desired filling in the center of the dough, fold one end of the circle over to the other and pinch the ends tightly. You can use the tines of a fork to get a good seal around the edge to make sure the filling stays put inside the calzones. <br />
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If you are making the little rolls, you just add the filling to the very center of your circle and then close up the dough around it and roll it into a ball, making sure to seal in the filling on all sides. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5bJW8mYhQWEwlK6Iz5RFut1_R5hIHftARYOv1qM-AFc1DW7k9GaUEWFE64a7sG-ZQHRfqlk4n5cOwta60fFwJGIFAAsVYOfWvbuWJpM2iNUrEdoNHLYivWJXjooKaunC_1GDw2odSeuO/s1600/IMG_1087.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5bJW8mYhQWEwlK6Iz5RFut1_R5hIHftARYOv1qM-AFc1DW7k9GaUEWFE64a7sG-ZQHRfqlk4n5cOwta60fFwJGIFAAsVYOfWvbuWJpM2iNUrEdoNHLYivWJXjooKaunC_1GDw2odSeuO/s1600/IMG_1087.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brush the boiled dough with some egg wash <br />and sprinkle liberally with salt.</td></tr>
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Once you have the delicious little packages all prepared, use a slotted spoon to carefully lower them, one at a time, into the hot water bath. Don't put more than a couple in the water at a time or they will tend to stick to each other. <br />
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Boil each one for about 30 seconds, turning them over half-way through. Remove them from the water using the slotted spoon and place them on your prepared baking sheets. Brush each one with egg wash (1 egg yolk beat together with 1-2 Tbsp of water) and sprinkle the tops liberally with salt. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7_Opi9L5IEqyd57aFKsATnfNYyB8lO1ddGvdtkERU4OSX_DQNFnDKjshCZKLCCesBTfUU-Sba2aWsMqzCkrGQhk9SAt5MKLIujqJChzWQTI6fIYKZFLOJQbMeIv-AEa0H3QLyCi0SLrJ/s1600/IMG_1091.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7_Opi9L5IEqyd57aFKsATnfNYyB8lO1ddGvdtkERU4OSX_DQNFnDKjshCZKLCCesBTfUU-Sba2aWsMqzCkrGQhk9SAt5MKLIujqJChzWQTI6fIYKZFLOJQbMeIv-AEa0H3QLyCi0SLrJ/s1600/IMG_1091.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They bake into delicious<br />golden brown pretzel pockets!</td></tr>
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Bake in a 400 degree oven until golden brown, about 20-30 minutes for the larger calzones or 10-15 minutes for the hand pies and rolls. You only want to use ingredients for the filling that are already cooked so you aren't worrying about anything being underdone.<br />
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I've listed some combinations that I have tried and think are delicious but the sky is the limit. Anything you can think of that would be good stuffed into a pretzel and baked to golden deliciousness would work. I even took some of the dough by itself and rolled it into little balls and baked off some plain pretzel bread dinner rolls which were moist and delicious all by themselves. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oUoATUF2mTkZRqPiv3HEh_ys8TAvb0OTOFZxKPn-Z6o4c7Utus0Q_2kiAcuAocDiIUYqJxkETGAo3Eg4hl40H-6g5WXgzq8oJYNqyunRF92zD5RVAHBOYEKo7i5kQiUt_8mn5GMNUo5C/s1600/IMG_1093.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oUoATUF2mTkZRqPiv3HEh_ys8TAvb0OTOFZxKPn-Z6o4c7Utus0Q_2kiAcuAocDiIUYqJxkETGAo3Eg4hl40H-6g5WXgzq8oJYNqyunRF92zD5RVAHBOYEKo7i5kQiUt_8mn5GMNUo5C/s1600/IMG_1093.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warm marinara sauce with the <br />cheese filled pretzel rolls</td></tr>
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I like to serve warm marinara sauce with the stuffed cheese version, but you could also dip them in more cheese sauce (hey! why not?) or even Ranch dressing would be good for the Broccoli, Ham and Gouda calzones. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFuO-rJMZxO01PanzL0sB4PuP8sIO6VYrC9aOsDTbxL_Qe94dCBseDjKbLmzmk52ynWIcZweCFODhV5Ra4rfOB3may930q6s0bKuP4qMx2-UgNfUVpLqEFA4B3LiHI8kjBXhwSb0r-fnw/s1600/IMG_1098.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFuO-rJMZxO01PanzL0sB4PuP8sIO6VYrC9aOsDTbxL_Qe94dCBseDjKbLmzmk52ynWIcZweCFODhV5Ra4rfOB3may930q6s0bKuP4qMx2-UgNfUVpLqEFA4B3LiHI8kjBXhwSb0r-fnw/s1600/IMG_1098.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colby Jack cheese melts beautifully<br />in the rolls</td></tr>
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Next time I may get adventurous and twist these up into actual pretzels, melt some cheese sauce and call my sister over for a visit so we can sit around dunking our hearts out and pretending we are kids again. :) <br />
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<i>Pretzel Bread recipe adapted from Girl Versus Dough</i><br />
<b>Ingredients for Dough:</b><br />
1 1/2 cups warm water<br />
1 Tbsp sugar<br />
1 packet Active dry yeast (2 1/3 tsp)<br />
2 1/2 cups all-purpose flour<br />
2 cups whole wheat flour<br />
4 Tbsp unsalted butter, melted<br />
2 tsp kosher salt<br />
10 cups tap water<br />
2/3 cup baking soda<br />
1 egg yolk<br />
Kosher or Maldon salt for topping calzones<br />
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<b>Fun Filling Combinations:</b><br />
Ham, Gouda and Broccoli<br />
Brie and Raspberry Jam<br />
Colby Jack Cheese<br />
Fresh Mozzarella Cheese and Dried Italian Herb<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Yu72PDM-CrdN5zXkYTRjh7o-lHJYQLHR4CZ87Q_inKQ5R8PEzNTYPOuodQ1zDWcQEdgefeUZxWNLTZRI3QK6Njje-5vCa-zHn2Kh5hHwg5GcDa6TfhxrJYry8abeXPjByVU8_cbHHkzf/s1600/IMG_1024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Yu72PDM-CrdN5zXkYTRjh7o-lHJYQLHR4CZ87Q_inKQ5R8PEzNTYPOuodQ1zDWcQEdgefeUZxWNLTZRI3QK6Njje-5vCa-zHn2Kh5hHwg5GcDa6TfhxrJYry8abeXPjByVU8_cbHHkzf/s1600/IMG_1024.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The larger calzones are definitely big enough for a meal.<br /></td></tr>
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Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-35665610966533953072014-07-24T22:17:00.002-05:002014-07-24T22:17:42.216-05:00Grilled Corn On The CobWhere in the world did the last two months go?! I logged in to blog and realized it has been TWO months since my last entry. I've been cooking up a storm so I will have plenty of things to post once this gorgeous weather is behind us. I've spent the better part of June and July working in my yard and garden and spending time with family and friends. There are lots of big milestones this summer in my family. First, my big brother turned (gasp!) 40 in July. And my parents will be celebrating their 50th Wedding Anniversary in August. Quite the accomplishment, to say the least. (Happy Anniversary Mom and Daddio!)<br />
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<tr><td class="tr-caption" style="text-align: center;">Spread the coals out in an even layer. The soaked husks <br />
will keep the corn protected as it cooks.</td></tr>
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As a child, summer meant a lot of things - - going to the community swimming pool, catching fire flies, riding the Tilt-A-Whirl at the carnival (too many times!) and attending church festivals. Other than the fun games and goofy prizes - - did you guys want to win the goldfish in a bag too? - - what I distinctly remember is eating the fresh corn on the cob. Drenched in butter and salt, we would wait in line for our turn to fill our plate with the delicious summer delicacy. With all that salty goodness dripping down our fingers and covering our cheeks, we would dig in and carve through the cobs. There is nothing quite as delicious as perfectly roasted corn at the peak of the season. With no thought to how we looked eating it or who might be watching, eating those coveted cobs of golden perfection is one of my fondest memories as a child. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcks1xQtwWsP1_UvBhV6gePmQJV_x43z8DcqmtOqjZc5x3Yl50znZv70rEeyn26DaJvEAcMlNhyphenhyphen5I97GwQp_r9K7hOLG7qjp4GryHsued6E52riMxoMhKJclqLC564qgrx53ITcSSxsLV9/s1600/IMG_3332.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcks1xQtwWsP1_UvBhV6gePmQJV_x43z8DcqmtOqjZc5x3Yl50znZv70rEeyn26DaJvEAcMlNhyphenhyphen5I97GwQp_r9K7hOLG7qjp4GryHsued6E52riMxoMhKJclqLC564qgrx53ITcSSxsLV9/s1600/IMG_3332.jpg" height="320" width="240" /></a><br />
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To recreate that tasty goodness at home, I've found a pretty straightforward method. It is important to buy your corn as close to when you are going to cook it as possible. The clock starts ticking as soon as the cobs are picked so getting the freshest corn is key to that sweet flavor. Farmer's Markets are a great option as they often sell what was picked just that morning! When trying to find the best corn, there are limitless methods for the "right" way to do it (don't believe me? Just Google it!). Some folks think that pulling down the husk a bit to check the kernels is "bad form" but as long as you don't go overboard and check a dozen ears it shouldn't be an issue. When pulling back just a bit of the husk and checking the kernels you're trying to determine whether the corn is fresh. You want to see tightly packed, bright yellow kernels that aren't damaged. If you prick one of the kernels it should have a milky juice if it is fully ripe. Fresh corn has tassels that are brown and sticky to the touch. If the tassels are black or dry then the corn is old. You want to look for a husk that is bright green and tightly wrapped against the cob. In some instance it will even feel slightly damp.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqFZKW85nQwAlwaMsXwTk7Pg45FR1ND6zNT6pKSBrH0V0gHQ8rsjY0F-GtMKWrdNOCW3AkaFYIhWuXrQSQNRkx-aOo9mHd-vIlhUf4ceIR9-Y9Li_x_4BWN66L4G1ax0Th16Ond9c2N3P/s1600/IMG_3336.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqFZKW85nQwAlwaMsXwTk7Pg45FR1ND6zNT6pKSBrH0V0gHQ8rsjY0F-GtMKWrdNOCW3AkaFYIhWuXrQSQNRkx-aOo9mHd-vIlhUf4ceIR9-Y9Li_x_4BWN66L4G1ax0Th16Ond9c2N3P/s1600/IMG_3336.JPG" height="240" width="320" /></a>When you are ready to cook your corn, carefully pull back the husk - - don't remove it - - and discard the silk, or the stringy bits that are inside. You want to get as much of the silk removed as possible to make your life easier after you are done grilling. Its easier to clean now when it isn't piping hot and eating the corn is a much more enjoyable experience if you aren't battling the stringy silk with every bite. Once you have it cleaned, close the husk and "re-wrap" the corn. Fill a large bucket or sink (a large cooler would work too) with cold water and submerge the cleaned corn. It will float slightly but as long as you get it mostly covered with water you should be good. You want to soak it for as little as 10 minutes, but I usually shoot for around 30. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOe8f0H9jOoI2aIHRO97A-69dsO524u2Jvikpjwjte3_GppRl5bfOEEyg3zEYP0cAfN8bYSftt-lzsZY5hUgOefNnHHO6EEvO2WQklPxFBaSnQ9RUTK0jDRAZZt4ZN30dFSYDdlidLNHg/s1600/IMG_3338.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOe8f0H9jOoI2aIHRO97A-69dsO524u2Jvikpjwjte3_GppRl5bfOEEyg3zEYP0cAfN8bYSftt-lzsZY5hUgOefNnHHO6EEvO2WQklPxFBaSnQ9RUTK0jDRAZZt4ZN30dFSYDdlidLNHg/s1600/IMG_3338.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once you pull back the blackened husks you will <br />
see the gorgeous golden corn is perfectly safe!</td></tr>
</tbody></table>
While the corn soaks you can get your grill ready. You need to create a thin even layer of medium-hot coals. When the grill is ready, pull the corn out of the water and shake off the excess. Place the corn on the grill and close the cover. You are then going to turn the corn every 5 minutes. The corn should stay on the grill for a total of about 15 minutes. <br />
<br />
The husks of the corn will be black. Don't be scared! It is going to look like you are absolutely incinerating your dinner, but do <u>not</u> be afraid. The soaking of the husks prior to grilling ensures that the corn will steam beautifully when you place it on the hot grill. The husk protects the corn and while some of the kernels will peek through and get a glorious char that will contrast beautifully with the sweet kernels. Use a paring knife to prick one of the kernels to be sure it is cooked through. Once cooked, pull the corn from the grill and allow it to cool just a bit. I use a grill glove to grab the base of the cob while I remove the remaining blackened husks and cut off the base. This will leave you with a perfectly grilled cob of ready-to-eat corn. You can put the cleaned corn in aluminum foil or an oven set to "warm" and it will maintain its heat for quite some time. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2kbzl2xmO_8cw-bJlQVJHWR6EguhbW-ZWQ6uh1Hdyy-z-Ouu8elz0OuU3V9t3LjLzzQy0ETba3C7NJ70PvEJPw-f6TaZk9mdJkpvzXBYnFgXV2g7ylYk7zp2kwB4guFYYmpgIF-KNhbF/s1600/IMG_3339.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2kbzl2xmO_8cw-bJlQVJHWR6EguhbW-ZWQ6uh1Hdyy-z-Ouu8elz0OuU3V9t3LjLzzQy0ETba3C7NJ70PvEJPw-f6TaZk9mdJkpvzXBYnFgXV2g7ylYk7zp2kwB4guFYYmpgIF-KNhbF/s1600/IMG_3339.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfectly grilled and ready to be slathered with<br />
Cilantro Lime Butter</td></tr>
</tbody></table>
As I mentioned earlier, as a kid we would literally dunk the corn in melted butter and then drown it in salt. While that is always a tasty option, I've found other preparations that better suit my adult taste buds. The classic Mexican preparation is delicious - - You slather on mayo, sprinkle with chili powder and then a crumble Cotija cheese. But I realize not everyone is going to be ok with putting mayonnaise on their corn (Try it! Try it! Try it!)<br />
<br />
For a more traditional option, you can create a delicious compound butter to compliment the grilled corn. I take one softened stick of unsalted butter and combine it with 1 tsp. kosher salt, 1 tsp. freshly cracked black pepper, a pinch of cayenne (to taste), the zest of 1 whole lime and the juice of half. Mix that together and add in 1 Tbsp of chopped fresh cilantro. <br />
<br />
Slather the butter on the hot grilled corn and sprinkle it with a bit more kosher salt. I'm telling you, it is like eating summer on a plate. <br />
<br />
And go ahead, let the butter drip down your hands. No one is watching. :)<br />
<br />
<b>Cilantro Lime Butter</b><br />
1 stick unsalted butter<br />
1 tsp kosher salt<br />
1 tsp black pepper<br />
Cayenne to taste<br />
1 Tbsp chopped (fresh) cilantro<br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-43625570429165130842014-05-12T21:44:00.000-05:002016-04-20T20:21:52.478-05:00Bolognese!I have to admit, I'm not sure what took me so long to share this recipe. I originally found the recipe in a Bon Appetite magazine several years ago, and since the first time I made it, I've been absolutely obsessed with it. It was part of a 'made from scratch' Lasagna Bolognese recipe that seemed so intimidating at the time. I would never have dreamt of making my own pasta noodles and now - - fast forward to today - - and here I am making the adapted recipe from start to finish, homemade béchamel sauce, lasagna noodles and all! <br />
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<div class="separator" style="clear: both; text-align: center;">
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNwKK8FN16kVRbEfJWhU_htS5l1nieYx4YqAgjHVhGZzQEyI3L7ZC-uCTk7U-as7QyD-51RpjDDitsQMRx52dm2UNINpCmsEDPWMXCVC-kMvkC6DEyd1VzMjhQnH-jkpYzGCJSYrtv8bu/s1600/IMG_1981.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNwKK8FN16kVRbEfJWhU_htS5l1nieYx4YqAgjHVhGZzQEyI3L7ZC-uCTk7U-as7QyD-51RpjDDitsQMRx52dm2UNINpCmsEDPWMXCVC-kMvkC6DEyd1VzMjhQnH-jkpYzGCJSYrtv8bu/s1600/IMG_1981.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just a few simple ingredients are needed <br />
for a delicious bolognese</td></tr>
</tbody></table>
Even if you don't feel like being daring and trying to make your own pasta, I highly recommend you try making this sauce. Its not like a regular meat sauce you might have had before. This is a low and slow, <i>sit-on-the-stove-all-day-and-get-delicious</i> extravaganza of flavor. Its one of the only recipes that my husband actually asks me about when it seems like its been too long since I've made it for him last. And the best part of all is that it is so easy to make I'm almost embarrassed to share the recipe. Now I have your attention, don't I? You probably thought I was going to tell you about a complex process with multiple steps but this recipe really is the epitome of simple. <br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeb0S4N030T5RQCTUzLzAnDMMjd2IGxDMa5V7xevYEFP-K1ZrcFg01rhzGp_5cGzDKxKr9kGcDEBr1umzi9_a7huZidzy7ziOj8-xIgyQyFrcGQZqRG9EMEiiqfFOO604FCJMlFhXc3CQk/s1600/IMG_1982.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeb0S4N030T5RQCTUzLzAnDMMjd2IGxDMa5V7xevYEFP-K1ZrcFg01rhzGp_5cGzDKxKr9kGcDEBr1umzi9_a7huZidzy7ziOj8-xIgyQyFrcGQZqRG9EMEiiqfFOO604FCJMlFhXc3CQk/s1600/IMG_1982.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finely processed onion and carrot</td></tr>
</tbody></table>
The only thing you need is patience to let the flavors cook together fully. The key to a recipe with just a few ingredients is ensuring they are the best possible quality so I encourage you to seek out the San Marzano tomatoes and a decent bottle of wine. <br />
<br />
I've had the best luck with a 90/10 sirloin beef. The flavor comes from the slow and steady reduction of flavor and the ground pork provides enough fat without making it too rich. The original recipe calls for 4 oz of pancetta but having made it both with and without that ingredient, I feel comfortable telling you to save the money and buy a better bottle of wine. I also omit the celery because I am not a fan of celery and it just never seems worth buying the whole bunch for just one stalk that this recipe calls for. If you have it on hand and like the flavor by all means include it.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2N2MTZRftEft1V6aDrQtJDxcpAO9kzxZ6RUlbBS50nAT4T4Gsv1OJQzpUSmdRgxClKiq5U_q_nsqyZhMvcpj_kbtRxsK2apu41c-Cm4L7SSZPL0xIVvRJ_oE0uZw0fmPvX0ZjDX0VG8oP/s1600/IMG_1983.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2N2MTZRftEft1V6aDrQtJDxcpAO9kzxZ6RUlbBS50nAT4T4Gsv1OJQzpUSmdRgxClKiq5U_q_nsqyZhMvcpj_kbtRxsK2apu41c-Cm4L7SSZPL0xIVvRJ_oE0uZw0fmPvX0ZjDX0VG8oP/s1600/IMG_1983.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the meat and the veggies<br />
together into the pot, cook down<br />
until almost all moisture is gone.</td></tr>
</tbody></table>
To start the sauce, pulse the onion, carrot (and celery if using) in a food processor until finely chopped. If you don't have a food processor, you can grate the ingredients on a box grater to get a similar effect. Heat the oil in a large heavy pot over medium heat. I love using my <a href="http://www.amazon.com/gp/product/B0076NOGPY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0076NOGPY&linkCode=as2&tag=aa093-20&linkId=RHCP47L7WK7ABZY3">Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=aa093-20&l=as2&o=1&a=B0076NOGPY" height="1" style="border: none !important; margin: 0px !important;" width="1" />
for this type of dish. Add the beef and pork along with the veggies and, breaking up the meat with a spoon, cook it until the moisture is almost completely evaporated and the meat is browned. This should take you 25-30 minutes. Don't rush this step. Season with salt and pepper. <br />
<br />
Add the wine to the pot (pour yourself a glass) and bring the mixture back to a boil, scraping up any browned bits from the bottom of the pot. Cook for another 5 minutes. Add the milk, bring to a boil and then reduce the heat to a simmer. Once again you are going to simmer until the moisture in the pot is almost completely evaporated. That should take about 10 minutes. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImiWE5pXwbI9il6xoVx6sI30y1-1KltE3GiJnNGRG8sM3hUq-SE83K9Db-_-KXJzwlc_Xugf9_9ESfFnWhRfaHw6RVl5gwvjbYWNHuxmNbOQU4d6rUsPEPBqHmrghuE2qhyphenhyphenbGZEYvsEGJ/s1600/IMG_1984.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImiWE5pXwbI9il6xoVx6sI30y1-1KltE3GiJnNGRG8sM3hUq-SE83K9Db-_-KXJzwlc_Xugf9_9ESfFnWhRfaHw6RVl5gwvjbYWNHuxmNbOQU4d6rUsPEPBqHmrghuE2qhyphenhyphenbGZEYvsEGJ/s1600/IMG_1984.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At this state, the meat has been <br />
browned and still needs to reduce a bit <br />
longer until liquid is gone.</td></tr>
</tbody></table>
Open the can of tomatoes, crush them with your hands into small chunks and add them to the pot. Fair warning, this can get messy as there is nothing as vicious as a squished tomato! But its so much damn fun it's worth the mess. Add 2 cups of broth and bring the mixture back to a boil. Reduce the heat once again and let the sauce simmer on the stove for 2 1/2 - 3 hours. You'll want to check on it every half hour or so just to stir it and ensure you don't have any hot spots on your burner that might cause the sauce to burn. If it looks overly dry, you can add 1/2 cup of water. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKQ86h7dSlHHF3pGTg0neXCAELpsBXkfMlZnFEecD4VJ9cPUC3nFVYPksjEswKv-i4HTN1fxz-FzVEyPfXaBDzsXF9tv1sOHMNut0ab7FMulO3js1yeh34Daa_iZYhYVFCY_BQ6CL1yKv/s1600/IMG_1985.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKQ86h7dSlHHF3pGTg0neXCAELpsBXkfMlZnFEecD4VJ9cPUC3nFVYPksjEswKv-i4HTN1fxz-FzVEyPfXaBDzsXF9tv1sOHMNut0ab7FMulO3js1yeh34Daa_iZYhYVFCY_BQ6CL1yKv/s1600/IMG_1985.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After you add the cream it will <br />
be a lighter color<br />
<br /></td></tr>
</tbody></table>
Let the sauce cool, and then cover and chill in the fridge. Allowing the sauce to sit will give it a deeper flavor, so if you can cook the sauce and chill it overnight before devouring it you will be rewarded for your patience. To reheat, just bring to a simmer on the stove and add in the final cup of chicken broth to loosen it up if needed. I try and make a double batch so I have some to throw in the freezer. It reheats beautifully and makes a quick delicious dinner in minutes (without having to heat up your kitchen for 3 hours during the summer!) <br />
<br />
You can eat this sauce on top of pasta, use it in a lasagna recipe or one of our favorites is serving it ladled over a bowl of cheesy polenta, with crusty bread. If you want to go completely crazy, fry up an egg (over easy) and put it on top. I'm pretty sure this would be my last supper if I got to choose. It's just that good. <br />
<br />
<b>Bolognese Sauce </b><br />
1 large onion, coarsely chopped<br />
2-3 medium carrots, peeled and coarsely chopped<br />
1 celery stalk, coarsely chopped (optional)<br />
2 Tbsp olive oil<br />
1 pound ground sirloin (90/10)<br />
1 pound ground pork<br />
Kosher salt and freshly ground black pepper<br />
1 cup dry white wine (I use Coppola Chardonnay)<br />
1 cup whole milk<br />
1 14.5 oz can whole peeled tomatoes (San Marzano)<br />
3 cups low-sodium chicken broth, divided<br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimb-jCk1u9AgYzp074FW6EyHYBT4f5XJfXPS6Dn_Bx-CIYc1tg8gWlDlM5LbJ8HBWJyrNGZSxAlTGqmTHOQa_eREJI2CNIT5Sj4D_1J1QOXAy589hkuO7YsulsuIkQiWJDFRC2-snCIAGn/s1600/IMG_1986.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimb-jCk1u9AgYzp074FW6EyHYBT4f5XJfXPS6Dn_Bx-CIYc1tg8gWlDlM5LbJ8HBWJyrNGZSxAlTGqmTHOQa_eREJI2CNIT5Sj4D_1J1QOXAy589hkuO7YsulsuIkQiWJDFRC2-snCIAGn/s1600/IMG_1986.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 3 hours on the stove, the sauce is rich, <br />
succulent and nothing short of amazing! </td></tr>
</tbody></table>
<br />
<br />Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com2tag:blogger.com,1999:blog-927390671823449738.post-77095906785298299672014-04-06T22:03:00.001-05:002014-04-06T22:03:54.580-05:00A Modern Remake For The 7 Layer Salad<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYma9P5YFsAojrMKtiaefla5TE4HH30JKVs2DVXxhmwGzkp-0LSeXcKiluxsmOp5wnleZY4n4kyKsD_xN_aOiJdhZ5LK0evYU6mri5o8hoQxuFkiLTXzis6giXX-8Ca6ubQANiJB1Lgchh/s1600/IMG_2324.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYma9P5YFsAojrMKtiaefla5TE4HH30JKVs2DVXxhmwGzkp-0LSeXcKiluxsmOp5wnleZY4n4kyKsD_xN_aOiJdhZ5LK0evYU6mri5o8hoQxuFkiLTXzis6giXX-8Ca6ubQANiJB1Lgchh/s1600/IMG_2324.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All of the ingredients I needed to breathe new life to the classic</td></tr>
</tbody></table>
During these past few weeks, since winter has started showing signs of surrender, I've been pretty much obsessed with creating this recipe. I love taking recipes I remember from my childhood and trying to reinvent them. The classic recipe for a 7 Layer Salad is certainly tasty, but I wanted to tweak it a bit and modernize it. For starters, I didn't cover mine in a layer of goopy mayonnaise as the original prescribes. Instead, I opted to make a fresh Avocado Sour Cream dressing to compliment the other fresh ingredients. <br />
<br />
I remember when I was growing up that my mom's 7 Layer Salad was something my brother absolutely loved. There aren't too many dishes I remember him saying that about, so it stands out as a somewhat special dish she made just for him. Of course, he also used to eat Braunschweiger liverwurst straight out of the refrigerator with a spoon, so I'm not sure what was going on in his head (Blech!)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrDFMiczinWQxm4gbFSw8UObU5ZZVHR0aELIlmTyoV_eHo1OiMi6ZcZbEK2Yq9i8oxn_dak4UZ92qqU5yVCv40TqaZzpkCQyEEIwrpHEaTr_elOnfetRYV2HjfTHzaI9KAon_WKVUiap1/s1600/IMG_2327.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrDFMiczinWQxm4gbFSw8UObU5ZZVHR0aELIlmTyoV_eHo1OiMi6ZcZbEK2Yq9i8oxn_dak4UZ92qqU5yVCv40TqaZzpkCQyEEIwrpHEaTr_elOnfetRYV2HjfTHzaI9KAon_WKVUiap1/s1600/IMG_2327.jpg" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQyr943wVXwmtVVJ9huHQjRu3pM1OGn5ABX0XPwAHyc7ukMi7qGJXSurENGPDjvVjeR5u62TGQJazOqyo5LYR8xcktT4myjfNIQOwD1UPmMRKF46I1uIafT6jmgcrb76qwwmCoO_t38Fa/s1600/IMG_2326.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQyr943wVXwmtVVJ9huHQjRu3pM1OGn5ABX0XPwAHyc7ukMi7qGJXSurENGPDjvVjeR5u62TGQJazOqyo5LYR8xcktT4myjfNIQOwD1UPmMRKF46I1uIafT6jmgcrb76qwwmCoO_t38Fa/s1600/IMG_2326.JPG" height="150" width="200" /></a>This salad is the perfect thing to make as the weather gets warmer and cook-outs and potlucks start popping up as quickly as the dandelions in your lawn. To refresh this old standby, I started by upgrading the lettuce. In place of the standard iceberg I used romaine. I think it has more flavor and serves as a great foundation for the rest of the ingredients. In place of red onions, which I always find to be way too harsh in their raw state, I subbed in green scallion. It provides just a bit of onion flavor without overpowering the entire salad.<br />
<br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzZfCHAdQ7bjpnNr-DLCjXALWiezsi-8UxOv7Du-NU9v-cbKnVAwp_JvwYJ-Ahhr57d5N-7Aw6aYa9sFXirLVPDo-NK8QvZ8j6tP3FHNOrPnO5m-RCoE0zGaS4uHBpY6UcS_zG1xNYfL7/s1600/IMG_2329.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzZfCHAdQ7bjpnNr-DLCjXALWiezsi-8UxOv7Du-NU9v-cbKnVAwp_JvwYJ-Ahhr57d5N-7Aw6aYa9sFXirLVPDo-NK8QvZ8j6tP3FHNOrPnO5m-RCoE0zGaS4uHBpY6UcS_zG1xNYfL7/s1600/IMG_2329.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For perfect hard boiled eggs bring water & eggs<br />to a boil for 1 minute. Turn off the heat and cover<br />for 12 minutes. Transfer immediately to an ice bath.</td></tr>
</tbody></table>
I also substituted the peas with edamame which means besides a creamier texture that is packed with fiber, I might have a prayer of my sister actually eating this version of the salad since she and peas have a long seeded hatred that's been going on since long before I was even born! You can find edamame in the freezer section by the other vegetables. I use them often in stir-fry's and as an add in for cous cous or risotto. They are also a great option when other vegetables aren't yet in season because they are good all year round.<br />
<br />
There were some elements of the classic salad that I just couldn't bear to mess with. The hard boiled eggs, sharp cheddar cheese, and crispy bacon are still major players. I decided to add in shredded carrot for some sweetness and garbanzo beans to round out the flavors. The two kinds of beans make this dish more substantial so it can be a meal in itself and be satisfying. <br />
<br />
Instead of the standard beefsteak tomato, which I think can be overly watery, I used 2 different kinds of cherry tomatoes. Besides adding a unique color to the salad, the sweet brown grape tomatoes are delicious. If you see them in your grocery store snag them immediately! For extra color and a bit more tang, I also used small yellow cherry tomatoes as well. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Qbkw3LUspzDF4XataO12VJ4hE0odnesB4RKSa13x_zlKnc23hO9vHmluy_ho45uBnIv8EYNvf6k_g3BqiU7uSjSSLYpwIEyGfP6i5sXU6eGD_gfwtcdV9N6X1HfYUEfoNrveW-tPAwlr/s1600/IMG_2332.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Qbkw3LUspzDF4XataO12VJ4hE0odnesB4RKSa13x_zlKnc23hO9vHmluy_ho45uBnIv8EYNvf6k_g3BqiU7uSjSSLYpwIEyGfP6i5sXU6eGD_gfwtcdV9N6X1HfYUEfoNrveW-tPAwlr/s1600/IMG_2332.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the completed layers show beautifully in a clear<br />glass sided bowl. Choose the right vessel for this dish<br />to ensure all your hard work can be appreciated.</td></tr>
</tbody></table>
Putting together this salad is really quite easy. You can put the ingredients in any order you want after you put down the lettuce on the bottom. Try and use contrasting colors for the layers to get the best look. And of course, you'll want to choose a dish that will show all those beautiful layers. I used two thinner layers of the cheddar cheese so it is toward the bottom of the dish as well as on top of the eggs as one of the final layers. Be sure and season the layer of tomatoes with salt and pepper to highlight the flavors. <br />
<br />
For the bacon layer, I baked 8 slices of thick cut bacon on a sheet tray lined with parchment paper in a 400 degree oven until crispy. It is the perfect way to cook bacon without all the mess on your stovetop. The time will depend on how thick of a cut you buy so just keep an eye on it. Try this fool proof method and I will bet that you will never pan fry bacon again.<br />
<br />
You'll notice when you review the written recipe below that I actually ended up with 9 different ingredients instead of 7. I thought that each of them added something important to the overall dish so I decided to just go with the extra layers rather than trying to edit something out. I've never been all that great at math anyway, so why start now? <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUbEXCRpPRlp1P2BgpR95XM0wZ2yh4aIkBxv34gRpWw_oxFgxXEZohX8xGwCCmI6aj2Sfsmqio3l56GM7-3yybWZfrRzIepo263VUsNrE0MImH_1462Zt5dTVdhFy4-NpCKCISH5__L2_r/s1600/IMG_2339.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUbEXCRpPRlp1P2BgpR95XM0wZ2yh4aIkBxv34gRpWw_oxFgxXEZohX8xGwCCmI6aj2Sfsmqio3l56GM7-3yybWZfrRzIepo263VUsNrE0MImH_1462Zt5dTVdhFy4-NpCKCISH5__L2_r/s1600/IMG_2339.jpg" height="200" width="150" /></a>This salad is delicious all on its own, but it is even better served with this tangy dressing. To make the dressing, place one chopped avocado in a small bowl with 1/3 cup sour cream and 1/3 cup mayonnaise. Mash it together until the avocado is broken down and all the ingredients are completely mixed. You can use a blender or food processor if you want it to be really smooth, but I prefer the small chunks of avocado so I just use my avocado masher to bring it all together. Add in the whole milk slowly, as needed, to get it to the consistency you want. Add salt and pepper to taste.<br />
<br />
I hope you will give this recipe a try and let me know what you think! After such a long and tiring winter, I'm going to take every chance I get to embrace the Spring. <br />
<br />
<b>Layered Veggie Salad</b><br />
1 head Romaine, Chopped<br />
4 scallions, chopped<br />
1 bag shredded carrots<br />
1 bag edamame, cooked and cooled<br />
Cherry Tomatoes, (various) quartered<br />
Shredded Cheddar Cheese<br />
1 can garbanzo beans, drained and rinsed<br />
4 hard boiled eggs, chopped<br />
8 pieces of bacon, cooked until crispy and chopped<br />
Kosher Salt<br />
Black Pepper<br />
<br />
<b>Avocado Sour Cream Dressing</b><br />
1 ripe avocado<br />
1/3 cup sour cream<br />
1/3 cup mayonnaise<br />
1/4 cup whole milk<br />
Kosher Salt<br />
Black Pepper<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VH9GfYOS5UCdJzHvwpne0geLgDPzgJpm4X4T1NCADKr1iubkYED1stIEUojlnJzqJeVq8_SpNPTZgxge0QRRkEXkU_5uE_jQdULs1WLTxq48TEJVI40XJLwqCxESPb165UdYvY_EH9AE/s1600/IMG_2340.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VH9GfYOS5UCdJzHvwpne0geLgDPzgJpm4X4T1NCADKr1iubkYED1stIEUojlnJzqJeVq8_SpNPTZgxge0QRRkEXkU_5uE_jQdULs1WLTxq48TEJVI40XJLwqCxESPb165UdYvY_EH9AE/s1600/IMG_2340.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When you serve the salad you get a sneak peak of all the<br />gorgeous layers. The colors really pop and <br />make for a beautiful presentation.</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
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<br />Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com1tag:blogger.com,1999:blog-927390671823449738.post-41440421358003098222014-03-12T21:38:00.001-05:002014-03-12T21:38:31.755-05:00Refrigerator Oatmeal - Breakfast On The Go! Not long ago I became inspired to find a way to put some variety into weekday breakfast for my husband. Seriously, how many bowls of cereal can one person eat? Whereas I'm almost completely a savory breakfast person, he prefers sweet things (ahem…like his wife!) And one of his favorites breakfast dishes is oatmeal with brown sugar. His mother makes it old school on the stove, the way oatmeal is meant to be made. It's amazing how different it tastes than the instant stuff I grew up on. You know, the little packets that had just a few of the chunks of brown sugar that you would hunt for with your spoon? Am I the only one who did that? Ok, so maybe I do like some sweet breakfast things.<br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64S7Zzw9Ka55hLBy5RqTdPohzwsQAq69AkG3stU8Hc8hYdG1_D_XOLoQ0Xc3SkdcLVDKLRNz3yzNjkCAN-RRLDx7KZieRp75e5aYNO7OwF4aZ3MbkzHEGO-A_WgVC-JYgdFGZPG1weQvn/s1600/IMG_2082.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64S7Zzw9Ka55hLBy5RqTdPohzwsQAq69AkG3stU8Hc8hYdG1_D_XOLoQ0Xc3SkdcLVDKLRNz3yzNjkCAN-RRLDx7KZieRp75e5aYNO7OwF4aZ3MbkzHEGO-A_WgVC-JYgdFGZPG1weQvn/s1600/IMG_2082.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gathering all the ingredients to make three <br />different variations.</td></tr>
</tbody></table>
Knowing his love of oatmeal and sweets, I was pretty excited to find these recipes for different varieties of no cook refrigerator oatmeal. I wasn't sure if he would dig the idea of eating it cold, but after making several batches he doesn't seem to mind. These definitely fall into the category of low maintenance and speedy assembly. In just a few minutes you can prep a bunch of these for the whole week, and not have to think about breakfast at all. And since it is made using individual mason jars they are the perfect size and super easy to take with you on the go if you don't have time to eat at home. They are also cute enough that I think they would be a nice touch to a brunch for guests or children who want to pick out their favorite flavors. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAJmfs0K3BYm2DNi0yqh_wgNHgMj990dSy_s_PXz9wbPo0Yl8GfPg0C7yzIg6mtLgM9MJmcI5hV48YicP0a81pxpYinfZzIh7b1hTEt_QkRRNVjcKEe2SsOFowZ12hRr-06Cr6YncOuMX/s1600/IMG_2083.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAJmfs0K3BYm2DNi0yqh_wgNHgMj990dSy_s_PXz9wbPo0Yl8GfPg0C7yzIg6mtLgM9MJmcI5hV48YicP0a81pxpYinfZzIh7b1hTEt_QkRRNVjcKEe2SsOFowZ12hRr-06Cr6YncOuMX/s1600/IMG_2083.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used Red Mill brand Chia Seeds. </td></tr>
</tbody></table>
If you haven't gotten on the bandwagon or used Chia seeds in your cooking yet, consider yourself in good company. I hadn't either until this recipe. Like any newer fad or superfood, I am always skeptical. From everything I've read about them they do sound like an easy way to add in Omega 3 fatty acids and protein to your diet. They also plump up into a gel like substance which also helps contribute to making you feel full longer. So put that on the list of pros as well. Unlike flax seeds they have a pretty long shelf life too. Which is good considering how darn expensive they are. I almost didn't buy them when I saw the $15 price tag. I literally put them back and took the cart down the next aisle. But for some reason I was really intrigued by them. So I circled back and put them back in my cart making up some silly justification in my head about having a food blog and needing to test these things for my readers. :) <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1qJ-t_6pcnIMgHfaAsckndYXEFXLuIhUlitcMmgVypZ9V5qjGEqlEbzqAMXxO-Mw3vMUKZLW0WjMxqvpsZplnDONMEirYP6ClNSad7j6-d0DdNsRQGvhmP9FHakGguc5paCynke3bxdqj/s1600/IMG_2084.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1qJ-t_6pcnIMgHfaAsckndYXEFXLuIhUlitcMmgVypZ9V5qjGEqlEbzqAMXxO-Mw3vMUKZLW0WjMxqvpsZplnDONMEirYP6ClNSad7j6-d0DdNsRQGvhmP9FHakGguc5paCynke3bxdqj/s1600/IMG_2084.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assembly line preparation makes quick <br />work of several jars.</td></tr>
</tbody></table>
I'm sure there are endless different variations you can make depending on what your favorite flavor combinations are. But for each of them there is a standard assembly process and some main ingredients you need. First things first, you need to get old fashioned rolled oats; you can't use instant, quick cooking or steel cut oats for this recipe. The recipe I was working from called for Greek Yogurt so I made a few jars using that, but after experimenting with a few batches my husband really preferred the ones made with regular Vanilla flavored Yogurt. Go with what you like best. You will definitely need more milk if you choose to use the Greek Yogurt just to thin out the consistency a bit. I used skim milk because that is what we always have on hand, but you could use whatever you like. I bet Almond Milk would be tasty in these as well.<br />
<br />
If you plan to use the Chia seeds, then you need to have those on hand as well. I found mine at a Mariano's but I know Whole Foods also sells them. The mason jars I used were 1 cup (half pint) each. I bought mine online but you can also find them at grocery stores as well. <br />
<br />
To assemble these, you just line up the jars and add the oats, milk, yogurt and chia seeds to each one. Then, depending on which recipe you are trying, you add the additional ingredients. Close the jars tightly and give them a good shake to mix. If you are using any fresh fruit you should stir that in after you give it the initial shake to keep from bruising or smashing it. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTpds-beztKyniVlLPCvC1rAbnpovejydxrQkyHX9jxP1xlIyKfwUeax4sOEPXiyWa_TzrbxLoBzQ6UBeXfp-uQydopHTq8_ZGXh3dknSgI5tJZbNUcN4VBBGWJuXbsTmsEyWBvBPdTbx/s1600/IMG_2085.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTpds-beztKyniVlLPCvC1rAbnpovejydxrQkyHX9jxP1xlIyKfwUeax4sOEPXiyWa_TzrbxLoBzQ6UBeXfp-uQydopHTq8_ZGXh3dknSgI5tJZbNUcN4VBBGWJuXbsTmsEyWBvBPdTbx/s1600/IMG_2085.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum! Yum! Yum!</td></tr>
</tbody></table>
Place the finished jars in the refrigerator and they will be ready the next morning. The completed jars lasted all week for us without any diminished quality. I've seen some recipes that used bananas (I'm not a fan of the texture) but I would imagine those wouldn't last more than a day or two without getting brown or mushy. The recipes I list below were the three that I liked the best. I'm going to keep trying out flavor combinations to keep things interesting, and I know my next version is going to include chocolate and coffee. I will let you know how that goes!<br />
<br />
The only critique I got from my husband on these recipes was that the cinnamon flavor was pretty intense for the Apple version after it was in the fridge for a few days. So if you don't think you'll eat that one up right away you might want to go easy on the cinnamon. <br />
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Cheers to breakfast!<br />
<div>
<br /></div>
<div>
<b>Basic Ingredients (included in all versions):</b></div>
<div>
- 1/4 cup uncooked old fashioned rolled oats</div>
<div>
- 1/4 cup skim milk</div>
<div>
- 1/4 cup plain or vanilla yogurt (or Greek Yogurt)</div>
<div>
- 1 1/2 tsp chia seeds</div>
<div>
<br /></div>
<b>Blueberry Maple </b><br />
- 1 Tbp Maple Syrup<br />
- 1/4 cup fresh blueberries<br />
<br />
<b>Apple Cinnamon</b><br />
- 1/2 tsp cinnamon<br />
- 1 tsp agave (or honey)<br />
- 1/4 cup unsweetened applesauce<br />
<br />
<b>Mixed Berry Vanilla</b><br />
- 1/4 tsp vanilla extract<br />
- 1 Tbsp Raspberry Preserves<br />
- 1/4 cup berries (halved raspberries or whole blueberries)<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvou254N6XWnSlBQecX-Hbx4AfR_rh1pckdpSJJWRv9KB3InWDMGJ1lCMIuzh7Ooq4y-0Ux8l3hSZTi_BNKeLqeQlmPRMXVxUD914L1K4bWCDhNrYL_4aaeWvxx-H_YP0SLcqu5ecsPpn3/s1600/IMG_2088.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvou254N6XWnSlBQecX-Hbx4AfR_rh1pckdpSJJWRv9KB3InWDMGJ1lCMIuzh7Ooq4y-0Ux8l3hSZTi_BNKeLqeQlmPRMXVxUD914L1K4bWCDhNrYL_4aaeWvxx-H_YP0SLcqu5ecsPpn3/s1600/IMG_2088.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All three variations all lined up and ready for the fridge. <br />Look at those cute blueberries peaking out! </td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-83159371725907507772014-02-09T19:59:00.000-06:002014-02-10T21:17:23.353-06:00It's OK To Cheat On Valentine's DayIt stays light out past 5 o'clock. The seed and garden displays are set up at the home improvement stores. And, I'm so very ready for this winter to be over. I can close my eyes and smell the Spring air and imagine the smell of a charcoal grill…<br />
<br />
Yup, I've got Spring Fever. I've got it bad. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMa9PCQ04ctwFYQ7OkS2YsRzMk-2-ofHV0aZTB4O9DmZnIbhKQuMnizLasW76tk3kuSK_aZNCvCbv1LlClVOEX0eXU4WGZjTY02KwNUxLFjGlPtiLvV0nBkRYCYNVClwNhSq7_F2o9y7sb/s1600/IMG_2044.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMa9PCQ04ctwFYQ7OkS2YsRzMk-2-ofHV0aZTB4O9DmZnIbhKQuMnizLasW76tk3kuSK_aZNCvCbv1LlClVOEX0eXU4WGZjTY02KwNUxLFjGlPtiLvV0nBkRYCYNVClwNhSq7_F2o9y7sb/s1600/IMG_2044.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful ripe strawberries ready to<br />
become pie!</td></tr>
</tbody></table>
I needed something fresh and light and summery to help cheer me up this weekend and remind me of the warmer days. This beautiful strawberry pie was just the thing. The finished product might look complicated, but it isn't. And that is exactly the point. Even though you are "cheating" by using some store bought ingredients, your friends will still be impressed and the pie still tastes delicious. So this year for Valentine's Day, its ok to cheat! <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupn9HeEMYwyZbm2M6jNfFZ6tUoLddwTE2M2SRS9ooXu_dP1LAtFOI1jX81lfVWHp99mdao5yEhANoSd176kMxRCQMqSZZBNq1MDrAmtLRJ9RvDl8i64DpR_bBGfbNLM__hvDo8dpdJpqP/s1600/IMG_2048.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupn9HeEMYwyZbm2M6jNfFZ6tUoLddwTE2M2SRS9ooXu_dP1LAtFOI1jX81lfVWHp99mdao5yEhANoSd176kMxRCQMqSZZBNq1MDrAmtLRJ9RvDl8i64DpR_bBGfbNLM__hvDo8dpdJpqP/s1600/IMG_2048.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cornstarch is key to a <br />
thick rich filling.</td></tr>
</tbody></table>
To get started, cut up about 3-4 cups of strawberries. I quartered most of them and halved some of the smaller ones. You don't want to cut the pieces too small because after you bake the pie you want some of the larger pieces to hold their shape. Place the berries in a bowl and stir to coat them with the sugar. In a medium saucepan, bring the water, cornstarch and strawberry mixture to a boil. Use medium heat so you don't scorch the sugar. Add in the zest from one lemon. Stir frequently until the mixture is heated through. It took me about 7 minutes from start to finish. You will see the mixture begin to thicken as soon as it comes to a boil; that is what the cornstarch is for. It doesn't impart a flavor to the mixture, but ensures it isn't too runny which would lead to a soggy crust. Turn off the heat, and let the mixture cool completely. I placed my saucepan in the fridge (on a hot pad) to speed up the process.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMd4pGPe6ofO1_wqeDVsNbj7ev5WWE6xXDKMMjOMjifv_kSUj_VWX0q0StY2dD8Dwz2xjaPn1xxXWbQzVHjH1aCpgAuoHnaCIXejR1Lf23kanCWOUX7Ef3SqSyOlVYSRcNkKrjOtEBI_y/s1600/IMG_2050.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMd4pGPe6ofO1_wqeDVsNbj7ev5WWE6xXDKMMjOMjifv_kSUj_VWX0q0StY2dD8Dwz2xjaPn1xxXWbQzVHjH1aCpgAuoHnaCIXejR1Lf23kanCWOUX7Ef3SqSyOlVYSRcNkKrjOtEBI_y/s1600/IMG_2050.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One ready to use pie shell and the two rolled pie <br />
crusts make this recipe a piece of "pie"! </td></tr>
</tbody></table>
Take the pre-made pie crusts out of the packaging and unroll them. Using a small heart shaped cookie cutter, cut out hearts. Try and get as many out of the two crusts as possible. You will have more than enough to cover the pie with, but I have a surprise use for the "extras" that I think you will like!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJ5b0RZgOFl9BO56VCqfKQE_DljO0RI_1Zf9lYZNV_HnmpFFSgwFeSd8c2KQ2-jI_XqekGqA2_o_JTSgWiy3DwpXDb4JouR4lKWE6Sslp0XpwT8NbwCKfSxYD6T7tpdSfxa47_7iGQVOz/s1600/IMG_2052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJ5b0RZgOFl9BO56VCqfKQE_DljO0RI_1Zf9lYZNV_HnmpFFSgwFeSd8c2KQ2-jI_XqekGqA2_o_JTSgWiy3DwpXDb4JouR4lKWE6Sslp0XpwT8NbwCKfSxYD6T7tpdSfxa47_7iGQVOz/s1600/IMG_2052.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small cut outs of hearts. <br />
Ready for the assembly.</td></tr>
</tbody></table>
Once the berry mixture has cooled, pour it into the prepared pie crust. When I made the pie, I realized I should have used more berries for the filling. You can see from the pictures that it didn't quite fill out the pie shell as much as it should have, so I wasn't able to start the hearts all the way at the edge of the crust. Don't make the same mistake; err on the side of having too much filling that you potentially don't use. You want the filling to go all the way up to the top of the crust. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8S4aohTzZ2Xtx2mCsr6-mfnbHAvhw19e6EtnN2u4tUW46at9PFVnBRqXU0VmhP3AHRw4yqqjO-HngoTGUEGG1V-JzDwEt0pOF8dYo48Pa3DL2jQC4au3fjTuP7poCleQGBQYc82NdotPD/s1600/IMG_2058.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8S4aohTzZ2Xtx2mCsr6-mfnbHAvhw19e6EtnN2u4tUW46at9PFVnBRqXU0VmhP3AHRw4yqqjO-HngoTGUEGG1V-JzDwEt0pOF8dYo48Pa3DL2jQC4au3fjTuP7poCleQGBQYc82NdotPD/s1600/IMG_2058.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the hearts have been placed on the pie and its<br />
ready for the oven!</td></tr>
</tbody></table>
Make an egg wash by cracking an egg into a small bowl and adding a splash of water. Whisk with a fork until it is completely beaten together. Working in small batches, brush one side of the hearts with egg wash using a pastry brush and begin placing them firmly around the outside of the crust. Continue to place the hearts on the pie by layering them in between the gaps. Press down to adhere the hearts to each other. The egg wash works just like "food glue". Leave a small hole in the center of the pie uncovered. Once you have the hearts placed, brush the entire pie with egg wash and sprinkle liberally with Turbinado sugar. <br />
<br />
Place the finished pie onto a cookie sheet or tray to catch any bubbling juices during baking. Bake at 425 degrees for 20 minutes then reduce the oven to 375 degrees and bake for another 20-25 minutes until the filling bubbles and the top is browned. I turned mine about half way through to keep the crust from getting too dark. <br />
<br />
You need to let the pie cool completely so it sets up before you cut into it. You don't want to cover it up until it cools because condensation will make the crust soggy. So set the pie someplace out of the way and leave it be! But... you will want something to nibble on and that crust looks so tasty. So, keep reading for a bonus recipe that fits the bill.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlanuIBmqTwVE_2BIwUxin5CogTJa9tffQtkFZeFm6-pabeUb1se7dFttzrDeoSJa9pKRZkcyfy9JYcGulslAEy_ojw0w8BkLwviS7D34GjHxKe9FsvvY96Igtd0pshdZ5wZI4-dNSVtHV/s1600/IMG_2062.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlanuIBmqTwVE_2BIwUxin5CogTJa9tffQtkFZeFm6-pabeUb1se7dFttzrDeoSJa9pKRZkcyfy9JYcGulslAEy_ojw0w8BkLwviS7D34GjHxKe9FsvvY96Igtd0pshdZ5wZI4-dNSVtHV/s1600/IMG_2062.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Straight out of the oven! Isn't it beautiful?!</td></tr>
</tbody></table>
** BONUS RECIPE ** After I finished covering the pie with the cut out hearts I had quite a few left unused. Rather than waste the dough (and scraps) I sprayed a sheet pan with Pam, laid out the hearts (and scraps) and sprayed them lightly with the Pam. Sprinkle some cinnamon sugar over the cut outs and bake them off in the oven until they are crispy and brown. <br />
<br />
These are just the thing to nibble on to keep you from cutting into the pie before it is ready! They are nice little snack and go great on a bowl of ice cream or with a cup of coffee. <br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bYCAJ-Caus9FkfYJ1sgKcWdA195HgZrZnpasuMJXJ4cEn94VjM5q0snojInamMY7Bt4QYJO1yuhjLNlqfy6VjxMtvZ95i3JTgdgmBaSf-1_GEZnlj4xtmHqUZUV4nTizbjLDLpquemEY/s1600/IMG_2063.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bYCAJ-Caus9FkfYJ1sgKcWdA195HgZrZnpasuMJXJ4cEn94VjM5q0snojInamMY7Bt4QYJO1yuhjLNlqfy6VjxMtvZ95i3JTgdgmBaSf-1_GEZnlj4xtmHqUZUV4nTizbjLDLpquemEY/s1600/IMG_2063.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Close up shot of the pie crust. </td></tr>
</tbody></table>
<br />
Strawberry Heart Pie<br />
<i>Recipe adapted from missbuttercup.com / adapted from MarthaStewart.com</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQGFgQxdGf11i_q6bm9O6I5mmy8sjaXaODHvWuGUQboZw5T7a_vppqt9i_rGgzL17U7xUkXAYCkktRIdpK15XGGlaYkXNqTereB71bx0wWeYpd9TFBPRytHbhjhzrIxFKTqvWB9i3S0yZ/s1600/IMG_2064.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQGFgQxdGf11i_q6bm9O6I5mmy8sjaXaODHvWuGUQboZw5T7a_vppqt9i_rGgzL17U7xUkXAYCkktRIdpK15XGGlaYkXNqTereB71bx0wWeYpd9TFBPRytHbhjhzrIxFKTqvWB9i3S0yZ/s1600/IMG_2064.jpg" height="200" width="150" /></a>- 3 - 4 cups of strawberries (cut into quarters)<br />
- Zest of one Lemon<br />
- 1 Frozen Pie Shell<br />
- 1 package prepared pie crust<br />
- 1/2 cup granulated sugar<br />
-1/2 cup water<br />
- 3 Tbsp cornstarch<br />
- 1 egg<br />
- Turbinado sugar or Sanding Sugar<br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qy_Kqqh7dPU9LxJmEbmaWfgH512LS-RIJ5MCB5PmnpTA1G7PCS8CAaOnUxg2UdUwQLeiC0fxMBuPu5-w9oKsJugXSwuNKXLO5-cdCWJj7agvY_ZZt7w8ZF7DOqKtLpbAIsljjlXnq4d2/s1600/IMG_2067.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qy_Kqqh7dPU9LxJmEbmaWfgH512LS-RIJ5MCB5PmnpTA1G7PCS8CAaOnUxg2UdUwQLeiC0fxMBuPu5-w9oKsJugXSwuNKXLO5-cdCWJj7agvY_ZZt7w8ZF7DOqKtLpbAIsljjlXnq4d2/s1600/IMG_2067.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon Sugar Hearts make a great <br />
little treat! </td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-21228687019816875962014-01-14T21:51:00.000-06:002014-01-14T21:51:45.404-06:00Red Velvet Valentine's I've decided to stop saying that I don't bake. Honestly, I've done more baking in the last year than I ever remember doing all previous years combined. From various kinds of zucchini bread to trying my hand at pretzel bread calzones and bites (I promise to recreate and share this recipe with you guys soon as it is super amazing and tasty!) and even working to perfect a made-from-scratch tart shell - - I've really had fun learning about the world I was formerly terrified to go near. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIE3iNeh6eiCprFInoIi0KKUW-Nu5H3q9Cq3SevygpBEthg1jhb2BW-mypqr12RpXLOAc1ZO5rqOhIWvVWbjAlPhvIYHuDo7zBQeIDvrxHu1ekzH6KfgdH8rvmJfrUAyM9ckI4CwPD_wEy/s1600/IMG_1835.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIE3iNeh6eiCprFInoIi0KKUW-Nu5H3q9Cq3SevygpBEthg1jhb2BW-mypqr12RpXLOAc1ZO5rqOhIWvVWbjAlPhvIYHuDo7zBQeIDvrxHu1ekzH6KfgdH8rvmJfrUAyM9ckI4CwPD_wEy/s200/IMG_1835.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The ingredients are pretty common items you<br />
might have in your pantry and fridge!</td></tr>
</tbody></table>
So with a new year upon us and Valentine's Day fast approaching, I wanted to share a fun recipe that will have your sweetie declaring their love for you. Or, if you find yourself sans Valentine this year, it will help you make it through a day you are probably not too fond of. Either way - - RED VELVET BROWNIES! :)<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHPsVd-C9cT1eZtNjBuEqParvx1vtHWf5uI5Z_qE5e95oLrKRxncn_gjgBB9xOqy2yJTvEax8V1cjtQHi4r6ijsOtBdEcb5X25lwqy6xoKo2ND4EycnZuklxQuMNM2spGNJbqAj4JG6BU/s1600/IMG_1839.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHPsVd-C9cT1eZtNjBuEqParvx1vtHWf5uI5Z_qE5e95oLrKRxncn_gjgBB9xOqy2yJTvEax8V1cjtQHi4r6ijsOtBdEcb5X25lwqy6xoKo2ND4EycnZuklxQuMNM2spGNJbqAj4JG6BU/s200/IMG_1839.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you have the option of "No Taste" <br />
go with that one. The gel, as seen <br />
here, or the liquid will work.</td></tr>
</tbody></table>
Last year, I surprised my husband by baking him <a href="http://btoastdiaries.blogspot.com/2013/02/valentines-day-cherry-poppy-seed-muffins.html" target="_blank">Cherry-Poppyseed Muffins</a> which were delicious. But this year, with my new-found baking confidence I wanted to tackle red velvet, one of his absolute favorites. I did some research online and finally decided on a recipe for these Red Velvet Cream Cheese Brownies and there was no looking back. This recipe comes from <a href="http://sallysbakingaddiction.com/" target="_blank">Sally's Baking Addiction</a> and I can't thank her enough for sharing such an awesome recipe. She adapted it from a Food Network recipe and it really is a great starter recipe for people who haven't braved into the red velvet realm (ahem….namely me!) Its a super fudgy brownie with swirls of sweet cheesecake batter mixed throughout. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoI9RPUgFCponfRpXkQXQxF4LTZ6Y9pmkYgkb31DLu1MXwKghCMZ0itZM4q2B_z4M5xwag76gRwgKjZ9oxSRkkWTH0oZljxSBmDy-xd4SvJIyn8hZ1o2aLvffhvz5oje_3HSl7EtIivwTH/s1600/IMG_1836.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoI9RPUgFCponfRpXkQXQxF4LTZ6Y9pmkYgkb31DLu1MXwKghCMZ0itZM4q2B_z4M5xwag76gRwgKjZ9oxSRkkWTH0oZljxSBmDy-xd4SvJIyn8hZ1o2aLvffhvz5oje_3HSl7EtIivwTH/s320/IMG_1836.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The brownie batter is an absolutely amazing color<br />
when you have it all combined!</td></tr>
</tbody></table>
In order to make an authentic Red Velvet recipe, I needed to use high quality red food coloring to get that amazing color. For the red gel, there was an option of "no-taste" because when you use a lot of the intense color it can lend an off or bitter taste to your end product. So go with the tasteless if you have the option. I was a bit nervous using so much of the gel but I think that is what makes these brownies so special for Valentine's Day. I mean just look at that color! <br />
<br />
The critical thing about this recipe is that you mix together the ingredients for the brownie batter in the exact order they are listed. Melt the butter in a microwave safe bowl until just melted. Stir in the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar - - mixing in each ingredient in that order. The vinegar in the recipe helps to keep the red color vibrant, and is key to the recipe so don't skip it. I promise you won't even taste it in the final product. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkc8S1n5RU05miAKt1FrFcrVL_AQqiyCCVFD3FD1yZDpMd2dERkDEsi517BJH5eHv8xgH-i3TWQ-FOnNTmjmCevU4PKJEWBEbqeaCCsIQGxRRbsfwKPTtnXFUAKDQGaCawAQR3a-NBMGVB/s1600/IMG_1842.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkc8S1n5RU05miAKt1FrFcrVL_AQqiyCCVFD3FD1yZDpMd2dERkDEsi517BJH5eHv8xgH-i3TWQ-FOnNTmjmCevU4PKJEWBEbqeaCCsIQGxRRbsfwKPTtnXFUAKDQGaCawAQR3a-NBMGVB/s200/IMG_1842.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I've learned to use this tool for mixing<br />
a lot more than guacamole! </td></tr>
</tbody></table>
Next, whisk the 2 eggs together in a separate bowl until well mixed, and then incorporate them into to the batter. Then fold in the flour until fully incorporated. Don't over mix. Poor the brownie batter (minus about a 3/4 of a cup keep in reserve for the top) into a prepared 8x8 baking dish that you have sprayed with cooking spray. Be really careful with the batter and anything you use to stir it. The dye really stains so wash out your bowls right away. I wouldn't recommend using a white spatula or spoon either as I'm guessing it would end up turning pink!<br />
<br />
To make the cheesecake swirl, you need to make sure your cream cheese is room temperature or it won't mix together smoothly. I do have a confession to make though - - I hate using the handheld mixer. It might be the noise its makes, or the extra dishes, or having to dig it out of the cabinet and finding the beaters - - but I always prefer to mix things by hand whenever I can get away with it. I've found that using my handy dandy avocado masher works really well for applications like this. <br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zarBDxQIEPc5RxBscFHAQ6qdpIPJDi97qB9dlsGQ6mIi8pxzB_TyF6WUrhYSkHptDBMjYFKVWZx7KOIy7lh-CUUSntVtqiUOidxXbVCVQ-mNifLe96jW2EbMpkZ-Yv3Y_kpLfOEphvOo/s1600/IMG_1837.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zarBDxQIEPc5RxBscFHAQ6qdpIPJDi97qB9dlsGQ6mIi8pxzB_TyF6WUrhYSkHptDBMjYFKVWZx7KOIy7lh-CUUSntVtqiUOidxXbVCVQ-mNifLe96jW2EbMpkZ-Yv3Y_kpLfOEphvOo/s200/IMG_1837.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dollop the cream cheese<br />
batter on top - no need to<br />
be precise.</td></tr>
</tbody></table>
Place the softened cream cheese, sugar, egg yolk and vanilla in a bowl and mix until smooth. I mashed it all together and had no problem at all getting it mixed. If you prefer, use your hand mixer for about a minute to blend all the ingredients. Then you just take the mixture and dollop spoonfuls on top of your prepared brownie batter. Cover that with the remaining batter you kept in reserve and take a bread knife and pull it through the layers creating the swirl pattern. <br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxeouxkuH_BbevXRZ87w1Z4f8hwc9Udu2aa7vLhVyYadeYXa9FBOq6xIns8Nqm67kSmVfEEkGOyVE-2BEzeihaHCU_rEsYVLc4dSGhhCGzBwzOr2LYimGGZxsElVZSbb3fxw8su7Y4ZpV/s1600/IMG_1838.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxeouxkuH_BbevXRZ87w1Z4f8hwc9Udu2aa7vLhVyYadeYXa9FBOq6xIns8Nqm67kSmVfEEkGOyVE-2BEzeihaHCU_rEsYVLc4dSGhhCGzBwzOr2LYimGGZxsElVZSbb3fxw8su7Y4ZpV/s200/IMG_1838.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All swirled together and <br />
ready for the oven!</td></tr>
</tbody></table>
<br />
Bake the brownies at 350 degrees for about 30 minutes or until a toothpick inserted in the center comes out clean. I purposefully cooked the brownies to the point where they were still a bit soft in the middle because I really like fudgy soft brownies, but you could certainly cook them longer. Just follow your heart! Hahaha, I couldn't resist at least one Valentine's pun!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwp7U2Ji_ujNlpxOo6L1__XHTiSIYYJyEb4ppxdkd8zRcLzvhFY10QiJty-X9RW3wUnQEKWLt0iY1y5iqGO9B_g13r8uG6zl56Fet03YueOwEyo4MOxc1Hk7E3ftvVdkXfCjtr30Wyfql/s1600/IMG_1868.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwp7U2Ji_ujNlpxOo6L1__XHTiSIYYJyEb4ppxdkd8zRcLzvhFY10QiJty-X9RW3wUnQEKWLt0iY1y5iqGO9B_g13r8uG6zl56Fet03YueOwEyo4MOxc1Hk7E3ftvVdkXfCjtr30Wyfql/s320/IMG_1868.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is a close up shot of the brownie goodness!<br />
The photo really doesn't do these justice. </td></tr>
</tbody></table>
<br />
The end result is this gloriously decadent - - and slightly gooey - - unmistakable Valentine's Day treat for your sweetheart. I hope you will try making them for yourself and let me know what you think! <br />
<br />
Happy Valentine's Everyone!<br />
- xoxo -<br />
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<br />
Red Velvet Cheesecake Brownies<br />
<i>(Recipe courtesy of <a href="http://sallysbakingaddiction.com/" target="_blank">Sally's Baking Addiction</a>)</i><br />
<br />
Brownie Mix<br />
2 Large Eggs<br />
1/2 cup (1 stick) unsalted butter<br />
1 cup sugar<br />
2 teaspoons vanilla extract<br />
1/4 cup unsweetened cocoa powder<br />
1/8 teaspoon salt<br />
1 Tablespoon liquid or gel red food coloring (Go with No Taste)<br />
3/4 teaspoon white vinegar<br />
3/4 cup all purpose flour<br />
<br />
Cheesecake Swirl<br />
8 ounces cream cheese, softened<br />
1/4 cup sugar<br />
1 egg yolk<br />
1/2 teaspoon vanilla extract<br />
<br />Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-68525175434694281742013-11-30T15:44:00.001-06:002013-11-30T15:44:19.054-06:00Hot Sauce HeavenWith Thanksgiving already behind us (where did the Fall go?!), and the Christmas holiday fast approaching, visions of my beautiful garden seem like distant memories. I find myself already dreaming about the new layout I am going to try, and how I may be growing some special varieties of heirloom tomatoes….But, I digress. The end of the growing season was a plentiful one this year and I found myself with piles and piles of jalapeños and habaneros. And you can only eat so many <a href="http://btoastdiaries.blogspot.com/2013/06/bacon-wrapped-cheddarwurst-poppers.html" target="_blank">Bacon Wrapped Cheddarwurst Jalapeño Poppers,</a> right?<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrftwR1ppZWN1k4J_hQ2K3b6DMwt-rHfyUlTgdIuo4vvYTbgYgV8W_r0-hNlByGCTzU2HtoNA-C_ZF7kCd2FzJI1obapUqKjsUbKQk3lSqxqoghPE-xvS-lPXBBxBYKSOX9U7EaTOBbGw/s1600/IMG_1295.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrftwR1ppZWN1k4J_hQ2K3b6DMwt-rHfyUlTgdIuo4vvYTbgYgV8W_r0-hNlByGCTzU2HtoNA-C_ZF7kCd2FzJI1obapUqKjsUbKQk3lSqxqoghPE-xvS-lPXBBxBYKSOX9U7EaTOBbGw/s200/IMG_1295.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Habaneros! My two amazing plants <br />this year gave me more than <br />60 peppers!</td></tr>
</tbody></table>
So, what better way is there to preserve the freshness of those little beauties than making some hot sauce? There are a few chefs I always turn to when I want good recipes that utilize hot peppers. One of them is Food Network Superstar, Bobby Flay. The other is a local Chicago chef and owner of one of my favorite restaurants in the city, Frontera Grill - - Chef Rick Bayless. Both of them have a deft hand at turning what most people consider just a condiment into the star of the show. Both of these recipes are courtesy of their genius. Try a batch and see if your friends go crazy for them like mine did. They would make completely awesome stocking stuffers!<br />
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<b>Jalapeño Hot Sauce</b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FQiskOBJt_-P4jttcfBhtmY6iTfAWqbdfdKU7t7BwUSob6o2u6jsnbKRx90hT3ISOISHVwHspucTvfj0529VUvFYxBcc2PkZFj0_Ro_QMM7UkoI7k2XxKpT3lyAZC9-paoatakp5yTRS/s1600/IMG_1227.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FQiskOBJt_-P4jttcfBhtmY6iTfAWqbdfdKU7t7BwUSob6o2u6jsnbKRx90hT3ISOISHVwHspucTvfj0529VUvFYxBcc2PkZFj0_Ro_QMM7UkoI7k2XxKpT3lyAZC9-paoatakp5yTRS/s200/IMG_1227.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The chopped jalapeños and <br />onions in saucepan</td></tr>
</tbody></table>
You can actually buy a bottle of the Mesa<br />
Grill Jalapeño Hot Sauce online, but it will set you back $9.95 for 5 oz. Thank goodness I can make it at home because this stuff is so addicting I'd go broke for sure. To get started, heat up 2 Tablespoons of the oil in a medium saucepan. You are going to be cooking everything in this pot so be sure it is large enough to hold all of the ingredients. Add the onions and jalapeños and cook until they start to soften. Add in the garlic and let that heat just long enough until you start to smell the garlic. The recipe says 30 seconds, but the key is that you just don't want to brown it. <br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi601nOMX4D-vXGvVhn-J26Z9JHxiuBChVsica9fwwh-tRViOv6WXO0Vl3HOxdROd4ETcJcZF2WZ3xhL_jNMvmvFnJ6grnzf4LUCcsiNGXEf8evMPsJuUfqMHTIaPJdUAg0FhMdZtsfxncx/s1600/IMG_1228.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi601nOMX4D-vXGvVhn-J26Z9JHxiuBChVsica9fwwh-tRViOv6WXO0Vl3HOxdROd4ETcJcZF2WZ3xhL_jNMvmvFnJ6grnzf4LUCcsiNGXEf8evMPsJuUfqMHTIaPJdUAg0FhMdZtsfxncx/s200/IMG_1228.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the peppers have cooked<br />add the remaining ingredients<br />and blend! </td></tr>
</tbody></table>
Add in the vinegar and water and bring the whole mixture to a simmer. I didn't have the rice vinegar that the recipe calls for on hand so I used apple cider. I think it added a nice tang to the finished product. Cover the pot, and let it cook for 10 minutes. Turn off the heat and transfer the entire mixture to a blender or food processor. Add in the remaining oil, salt, honey and cilantro and blend until smooth. This will depend on how coarsely you chopped your ingredients, and how thick you like your hot sauce. I pulsed mine for at least a minute or two until I got a very liquid final product. This isn't a salsa or a dip, so it should be very smooth and have uniform consistency. <br />
<br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoFrZmGqSGbiy3tr-4n7EVpni9WR1OsKTNN01xDfCoYPxtWuBWCEkfNbS9dBtN1HafrH21Rx893f1Kwu1YVJKmHfSXhD1wZ_piJXrYJSvASlCTH5q9WY50G7S0hDZ9pxD6wQqebPf4zEi/s1600/IMG_1229.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoFrZmGqSGbiy3tr-4n7EVpni9WR1OsKTNN01xDfCoYPxtWuBWCEkfNbS9dBtN1HafrH21Rx893f1Kwu1YVJKmHfSXhD1wZ_piJXrYJSvASlCTH5q9WY50G7S0hDZ9pxD6wQqebPf4zEi/s200/IMG_1229.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see the little specks from<br />the cilantro in the sauce. It's the most<br />beautiful green color!</td></tr>
</tbody></table>
Always be careful when blending hot food - it expands when you blend it so use caution and start slowly. One other very important note - - you have to use fresh cilantro for this recipe. There is no substitute for the fresh herb in this application. It lends the finished product an amazing fresh and citrusy flavor which compliments the heat from the chilies and the vinegary bite. I really can't say enough about how good this sauce is!<br />
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Place the blended mixture into bottles (or some other container) with a lid and refrigerate. You are only going to use a little bit of the sauce at a time, as a condiment, so small bottles or Weck jars would work the best. I found these cute hot sauce bottles online and thought they made the perfect packaging for gifting the sauces to friends and co-workers, but they are not at all necessary. <br />
<br />
After sitting in the fridge, the sauce does separate so give the container a good shake (like a vinaigrette) before you use it. I even made several batches to use up the peppers I kept harvesting (they just kept coming!), and have placed ziplock baggies (the snack size) of the sauces in my freezer. Once my bottles get low I can just thaw them out and refill so I can keep enjoying the bounty of the pepper harvest all winter long!<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDozlYfeGqBLU7ZXytyDzytSKRaNahy_hQHtEElmHsV_3aZHlMV2BcfCYYeUQVj15FM_w7s-_W5281aKdlEH2LH5OX873xp0dKpmrFBSX7T8w-yacdSFxygpcqwO5xfoPwcOueSjsDucfi/s1600/IMG_1291.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDozlYfeGqBLU7ZXytyDzytSKRaNahy_hQHtEElmHsV_3aZHlMV2BcfCYYeUQVj15FM_w7s-_W5281aKdlEH2LH5OX873xp0dKpmrFBSX7T8w-yacdSFxygpcqwO5xfoPwcOueSjsDucfi/s400/IMG_1291.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished bottles of both hot sauces ready to be given to family and friends<br />(If you feel like sharing!) </td></tr>
</tbody></table>
<b>Jalapeño Hot Sauce </b><br />
<i>(Recipe from <a href="http://bobbyflay.com/">Bobbyflay.com</a>)</i><br />
6 Tbs Canola Oil<br />
1 small Onion, chopped<br />
10 Jalapeños, stemmed, seeded and coarsely chopped<br />
1 clove garlic, chopped<br />
2 cups rice vinegar (I used apple cider)<br />
1 cup water<br />
2 tsp Kosher salt<br />
1 1/2 tablespoons honey<br />
1/4 cup cilantro leaves<br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUmy4MaI7h7oAw26Hy8fOk6D_rJ5AocHfgxme27GVu5fLStwZrmFsUbPb-IjILJaoAq4YRCMjOYNGl6oP_xpYPYqee0ZXBKliIWz8Q12wwbgbQIWR1L80gGHArSeCArbgX-_yh7wNkd64/s1600/IMG_1221.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUmy4MaI7h7oAw26Hy8fOk6D_rJ5AocHfgxme27GVu5fLStwZrmFsUbPb-IjILJaoAq4YRCMjOYNGl6oP_xpYPYqee0ZXBKliIWz8Q12wwbgbQIWR1L80gGHArSeCArbgX-_yh7wNkd64/s320/IMG_1221.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful habaneros from my garden!</td></tr>
</tbody></table>
<b>Habanero Hot Sauce</b><br />
If you like things a bit more spicy, and want to kick it up a notch (or 10…) then this Habanero hot sauce recipe will be perfect. I should tell you that you can also buy this one already made, but apparently only a case at a time? Not sure who needs THAT much hot sauce, but its good to know that there are people out there who do! :)<br />
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I learned a new technique while making this recipe for roasting whole garlic cloves. I used to think you had to to do it in the oven, a whole head of garlic at a time. No sir! Now I use this technique for making garlic compound butter for garlic bread, for dolloping on top of steaks, baked potatoes, pretty much anything ….<br />
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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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbwiLPoecBBw_BDhyphenhyphen3GYlD1m2XkMcCwYSyxw5iMKp5ChoTaLiK6Pf4vb5XozUZBcptyY71fSmh1XIEBYryqgqXURsmwll9SV0E6P66p0ca8epN1CUeLj-f5zp2szC93_ZrqX6Y4yMvEQP/s1600/IMG_1220.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbwiLPoecBBw_BDhyphenhyphen3GYlD1m2XkMcCwYSyxw5iMKp5ChoTaLiK6Pf4vb5XozUZBcptyY71fSmh1XIEBYryqgqXURsmwll9SV0E6P66p0ca8epN1CUeLj-f5zp2szC93_ZrqX6Y4yMvEQP/s200/IMG_1220.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted garlic cloves start to<br />soften and blacken in spots.<br />They also smell delicious! </td></tr>
</tbody></table>
You just take the garlic, unpeeled, and put it in a dry (aka - no oil!) skillet over medium heat. Take a pair of tongs and turn the cloves regularly until they are soft and blacked in spots. Depending on the size of your cloves that should take about 10 - 15 minutes. And that's all you need to do for soft, roasted amazing garlic! Set it aside and let it cool so you can peel it. <br />
<br />
Meanwhile, in a saucepan, combine the carrot, onion and stemmed habaneros with the vinegar and one cup of water. Partially cover the pan and simmer over medium-low heat until the carrots are tender, about 10 minutes. Unlike the jalapeño mixture in the previous recipe, you need to be very careful not to breath in the steam from the mixture while it is cooking because it is pretty lethal. Once it is cooked, pour it into a blender or food processor. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgIiWsWYwK8cAILRyWWswku4aQAahWoOo_ANp2cnWqMcDDH141QDu99gZf9fBq4NK9jmKpfCG9_CwdAFVbFUZXiyQ4E8JVFKxFTLUQLs6qHM4Py0RggXUalR_PpWKO9-bjtWqVoblTm2i/s1600/IMG_1222.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgIiWsWYwK8cAILRyWWswku4aQAahWoOo_ANp2cnWqMcDDH141QDu99gZf9fBq4NK9jmKpfCG9_CwdAFVbFUZXiyQ4E8JVFKxFTLUQLs6qHM4Py0RggXUalR_PpWKO9-bjtWqVoblTm2i/s200/IMG_1222.jpg" width="150" /></a>Add the peeled roasted garlic, salt and sugar. Blend until smooth. If the mixture is too thick the recipe as written says to add water but I've never had to do that. I would guess that would only be necessary if you let the mixture cook down and thicken further on the stovetop. <br />
<br />
You can pour the finished sauce into bottles (or some other container) with a lid and refrigerate. This sauce is pretty potent so only a few dashes are necessary to get the desired <i>burn</i>! You can use it to heat up BBQ sauces and salsas, or even in pulled pork sandwiches. Its pretty versatile stuff! Just use it cautiously!<br />
<br />
<b>Habanero Hot Sauce</b><br />
<i>(Recipe from <a href="http://rickbayless.com/">Rickbayless.com</a>)</i><br />
5 cloves garlic, unpeeled<br />
1/2 cup peeled, roughly chopped carrot<br />
1/2 cup roughly chopped white onion<br />
12 medium (5 ouces) orange habanero chiles, stemmed<br />
1 cup apple cider vinegar<br />
About 2 teaspoons salt<br />
1/4 teaspoon sugar<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TuDqxRlF29myHd9JsdYBp3XQdsGgqN19aUSoR1xJUFVMqkBNoihqY3gUuuaZc7UrpYNgHciT1Wj2oD936gBgJ531M99wdfGJeYzo-qgZCv2Pxcyx3pJ2IexlVgqvCqovciq086m0PBIc/s1600/IMG_1223.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TuDqxRlF29myHd9JsdYBp3XQdsGgqN19aUSoR1xJUFVMqkBNoihqY3gUuuaZc7UrpYNgHciT1Wj2oD936gBgJ531M99wdfGJeYzo-qgZCv2Pxcyx3pJ2IexlVgqvCqovciq086m0PBIc/s320/IMG_1223.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished habanero hot sauce is smooth and fiery hot! </td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-88876889271304446952013-10-03T14:20:00.000-05:002013-10-03T14:20:32.988-05:00Hazelnut Nutella Zucchini BreadI blogged a couple of months ago about the <a href="http://btoastdiaries.blogspot.com/2013/08/lemon-glazed-zucchini-bread.html" target="_blank">Lemon Glazed Zucchini Bread</a> recipe I had been experimenting with. And while I sit watching the rain run down my window panes, pondering when this government shutdown is going to end, I remembered I never shared the recipe and photos for that Hazelnut Nutella Zucchini bread. My sincere apologies. But honestly, this is just the recipe I need to share today to not only raise my spirits, but also to get my tastebuds going. This one definitely feels like cheating. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsWt2vc7MptFfKOc08CfBJVI9pA07v3J1Egp-X0WpqDb_g1pSv8ngdVUy-BmhrBQl7qMHLZhxalODq7WMO6v-WqImeMl3KbIeQtc5hz93Mdt5bGjBpf3tBP5VfO8obaTysK32dz69MNyf/s1600/IMG_0947.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsWt2vc7MptFfKOc08CfBJVI9pA07v3J1Egp-X0WpqDb_g1pSv8ngdVUy-BmhrBQl7qMHLZhxalODq7WMO6v-WqImeMl3KbIeQtc5hz93Mdt5bGjBpf3tBP5VfO8obaTysK32dz69MNyf/s200/IMG_0947.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the necessary ingredients for the recipe.</td></tr>
</tbody></table>
I mean there is honey, brown sugar, Nutella, chocolate chips, chopped hazelnuts, yogurt, oh....and zucchini. :) It is absolutely delightful. And rather than making one large loaf this time, I decided to use my new mini-loaf pan. The thought of being able to share these with friends, pull them out of the freezer for unexpected guests (or government furloughs! ugh!) was just the most comforting thought. So I treated the mini-pan wells just the same as the larger versions by first spraying it with non-stick cooking spray and then fitting it with little slips of parchment paper. Once I had that ready and waiting for me, I got down to business.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZnRKForwyMjCq6zyXZxvJor44dC_0u09mkHPw2kt9tvna8v7B4FbXJXmMSkLS7UX3MphjXzFlgSKKxcelmgrHkAZgBPDPm83Zy5IctV6fqU-XuTGMCDXhgUGePcyimDsvVMuhhzRfdb3/s1600/IMG_0949.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZnRKForwyMjCq6zyXZxvJor44dC_0u09mkHPw2kt9tvna8v7B4FbXJXmMSkLS7UX3MphjXzFlgSKKxcelmgrHkAZgBPDPm83Zy5IctV6fqU-XuTGMCDXhgUGePcyimDsvVMuhhzRfdb3/s200/IMG_0949.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greased and fitted with parchment <br />
paper - ready for business!</td></tr>
</tbody></table>
I started with grating the zucchini so it could sit in the colander to drain off excess water while I got the other ingredients ready. Grate it on the largest setting of a box grater so you get nice large strips of the beautiful zucchini. Place that in the sink to drain, and get started assembling the ingredients in a nice large bowl. <br />
<br />
First, cream together the room temperature butter and brown sugar. You will not get as smooth of a batter if your butter is cold. Make life easy and set it out a few hours before you plan to bake the bread. If you forget, you can try one of these fun tips and tricks shared on <a href="http://www.thekitchn.com/3-ways-to-soften-butter-quickly-easily-54814" target="_blank">Thekitchn</a>. But don't just stick it in the microwave and try to cheat. The consistency of the half melted, half softened butter won't be the same (trust me!) Once you have the sugar and butter creamed together, add in the eggs, vanilla and honey and mix well. Then add in the yogurt as well as the dry ingredients --flour, baking powder, salt, cinnamon. Stir until just combined. <br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzG7Na3YHk4wOKMWchYs8qDrzUgC3fJR4A3ZU7SiWAHCIQ7BRyrWHqE1xUaDTBKsSNfsQdWF8jQRjnOtLRCSzrOkQvPXNKfvR_EMpy8TXSV66M2yYhucQTZI0aeQ_Acu00BAzexEz4soq/s1600/IMG_0950.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzG7Na3YHk4wOKMWchYs8qDrzUgC3fJR4A3ZU7SiWAHCIQ7BRyrWHqE1xUaDTBKsSNfsQdWF8jQRjnOtLRCSzrOkQvPXNKfvR_EMpy8TXSV66M2yYhucQTZI0aeQ_Acu00BAzexEz4soq/s320/IMG_0950.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed batter with the shredded <br />
zucchini, chocolate chips and chopped <br />
hazelnuts ready for mixing in.</td></tr>
</tbody></table>
Place the whole hazelnuts in a skillet, and toast them by setting them in the dry pan over medium-low heat. The nuts will only need a few minutes to toast up and then you can remove them to a small plate to cool before chopping them. Be careful because the oil in the nuts makes them hold onto their heat for a bit. You can do this ahead of time if you want. If you can't find hazelnuts or don't care to use them, you can substitute walnuts or leave out the nuts all together if you like. <br />
<br />
After you have chopped the nuts, fold them into the batter mixture along with the chocolate chips and shredded zucchini. Be sure and squeeze out any excess moisture you can from the zucchini before adding it to the batter. Transfer the batter to your mini-loaf pan (or the larger loaf pan if you are using a traditional size), dividing it up evenly amongst the wells. Place two small dollops (about a 1/2 teaspoon each) of Nutella on top of each of the loaves and swirl with a fork or knife. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTqdc2j8muGPaXNO0XvELLI5YkZpfP0ovVt0UgXtH5SZjAmcKDpruJ6LqJDpvs7U9U0V6bUTg5FHG8XNCDGRK0VOrcRKio_YU1SVbrvANYTLvVFSzCMfaclECw-6P6FyfxcwQWh6Dhriy/s1600/IMG_0955.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTqdc2j8muGPaXNO0XvELLI5YkZpfP0ovVt0UgXtH5SZjAmcKDpruJ6LqJDpvs7U9U0V6bUTg5FHG8XNCDGRK0VOrcRKio_YU1SVbrvANYTLvVFSzCMfaclECw-6P6FyfxcwQWh6Dhriy/s200/IMG_0955.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swirled Nutella on the tops of<br />
each of the mini-loaves.</td></tr>
</tbody></table>
If you have never tried Nutella before you will be in for a treat. This chocolate hazelnut spread is smooth and delicious and completely addictive! You will find it near the peanut butter in the grocery store. <br />
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Once you have marbleized the tops of your loaves, place them into a 350 degree oven and bake until a toothpick inserted into the center of the loaves comes out clean. For the mini ones it was only 35-40 minutes, but if you are using a larger loaf plan it will take longer. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwJFoL0h6YSKLf0ZrdsgbfOjBbt3MiW1XORsEgellxI6kze_bRsNQiohGmgiF_SzzmxcHIo8CGVfLr310hQ7lrrCkyOz436u4xrX5I3WYnWhw2QrthsK1CTGQ45ye0irmJJXH9Krd311j/s1600/IMG_0960.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwJFoL0h6YSKLf0ZrdsgbfOjBbt3MiW1XORsEgellxI6kze_bRsNQiohGmgiF_SzzmxcHIo8CGVfLr310hQ7lrrCkyOz436u4xrX5I3WYnWhw2QrthsK1CTGQ45ye0irmJJXH9Krd311j/s200/IMG_0960.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished Hazelnut Nutella loaves cooling. </td></tr>
</tbody></table>
I hope you will give this delicious recipe a try and let me know what you think. As for me, the rain has stopped and the sun has finally come out. I have to go pull a mini-loaf of this delicious bread out of the freezer and pretend it is a nutritious snack. <br />
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Happy baking! <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOWIT-LFbE9i2qziV67eW7tmMREUreT5DwK336ahrtKxhjwnwSMJqhPWJbzziS4grp9UzdGY33gLV3Aq_ZBzcpl2DfHUkHlT36IFL9MaRiVOici5yxvC_hRyRa_7Jk6gZwY0xQ0tNFbWZ/s1600/IMG_0961.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOWIT-LFbE9i2qziV67eW7tmMREUreT5DwK336ahrtKxhjwnwSMJqhPWJbzziS4grp9UzdGY33gLV3Aq_ZBzcpl2DfHUkHlT36IFL9MaRiVOici5yxvC_hRyRa_7Jk6gZwY0xQ0tNFbWZ/s320/IMG_0961.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Close up shot of the swirled finished loaf. </td></tr>
</tbody></table>
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<b>Hazelnut Nutella Zucchini Bread</b><br />
<i>(adapted from The Ungourmet)</i><br />
1/2 c butter (1 stick), softened<br />
1 c brown sugar, packed<br />
3 eggs<br />
1/4 c honey<br />
2 tsp vanilla<br />
1 c plain nonfat yogurt<br />
2 1/2 c flour<br />
2 1/2 tsp baking powder<br />
1 tsp kosher salt<br />
2 tsp cinnamon<br />
2 c shredded zucchini<br />
1/2 c chocolate chips (semi-sweet)<br />
1/2 c chopped toasted hazelnuts<br />
6 tsp Nutella (or to taste)<br />
<br />Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-41615479165387395032013-09-22T18:42:00.001-05:002013-09-22T18:42:19.292-05:00Tomato Candy! - Oven-Dried Goodness10 years ago, if you would have told me I would be writing a blog post about how much I love tomatoes, I would have called you crazy. As a child, I <u>hated</u> tomatoes. I thought they were gross, slimy and overall just disgusting. When I first met my husband we would go on dates to nice restaurants and when the salads came, both of us would take off the tomatoes and set them aside. Any sandwiches we ordered that came with tomatoes got the same treatment. I used to joke with him that maybe we should both find someone who liked tomatoes, so we didn't have to go through life wasting them. Thank goodness he didn't take me up on that! Now, it is just the opposite and neither one of us is likely to share our tomatoes. Go figure!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhna8B6D6iAabcM5z9__0DCk4KTfKZpIISQ4cdRoIT8Iyiy9PJRNJZfrjtXwmD72NAQmdC66XAMtrZl-0xHp8W0iFMgwobBfTddAxoz5kk5qL2pCQesruZt9_u6ZbRpSMV-vh4Sk4h4IC/s1600/IMG_0934.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhna8B6D6iAabcM5z9__0DCk4KTfKZpIISQ4cdRoIT8Iyiy9PJRNJZfrjtXwmD72NAQmdC66XAMtrZl-0xHp8W0iFMgwobBfTddAxoz5kk5qL2pCQesruZt9_u6ZbRpSMV-vh4Sk4h4IC/s320/IMG_0934.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut the tomatoes lengthwise and line them up <br />
on the baking sheet.</td></tr>
</tbody></table>
Over time your palate changes and the things you used to like and enjoy become less interesting and other things you never could stand to eat suddenly become some of your favorite foods. I have a very long list of those foods actually - - eggs, mayonnaise, blue cheese, olives, mushrooms and of course, tomatoes, are just a few of the foods I used to abhor and now I absolutely love. Looking at that list, I actually don't know what I used to eat! Jeesh.</div>
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As I've worked my way through cook books and eaten amazing meals at various restaurants I've had the opportunity to try new foods. I think the tomato tide started to turn when I tasted my first heirloom variety. It was so sweet, and didn't have all the seedy pulp and mealy texture I had previously known tomatoes to have. Drizzled with just a little extra virgin olive oil and nestled in amongst fresh mozzarella cheese and basil, with just the perfect amount of cracked black pepper and salt. It was delicious! And from there, the transformation began. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRoKDWekeN3vR43Qg5mCXZFiyGf69y09nKGMmDdY5pWKSQ8-aX3PMskQ1HvWy1jClP5ScoSHuFeKHgE_phw7eIyL4qAfT7m8jrgNjZk_yRSPG_AmuSp6DA_NG3Zhyn3JyAPO7SLvOUZuI-/s1600/IMG_0936.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRoKDWekeN3vR43Qg5mCXZFiyGf69y09nKGMmDdY5pWKSQ8-aX3PMskQ1HvWy1jClP5ScoSHuFeKHgE_phw7eIyL4qAfT7m8jrgNjZk_yRSPG_AmuSp6DA_NG3Zhyn3JyAPO7SLvOUZuI-/s200/IMG_0936.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used several varieties of<br />
tomatoes, but you could use<br />
all one kind.</td></tr>
</tbody></table>
One of the things I learned about tomatoes is that you should never store them in the refrigerator. That is what gives them that mealy and gritty texture. It basically sucks the sweet flavor right out of them. Instead, they should be stored in a cool, dry place (I keep mine in a bowl on the counter). In the summer, at the peak of harvest time, I usually have a several bowls of them. They find their way into just about every recipe from scrambled eggs to sauces and, my absolute favorite way to enjoy them, Caprese Salads.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtD04PF-243KVsOMVmGWijTokeavEdWJza2pT6ZuuA4DavMIC7N8D56IEuKueEOZUmKTCOw9WvU3zq8HHKFpx7_XhXPOVeVygWpInW7VmkOB6k0x_0FmKC8yPqO1H4mbBDXGFqDurx1yGI/s1600/IMG_0940.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtD04PF-243KVsOMVmGWijTokeavEdWJza2pT6ZuuA4DavMIC7N8D56IEuKueEOZUmKTCOw9WvU3zq8HHKFpx7_XhXPOVeVygWpInW7VmkOB6k0x_0FmKC8yPqO1H4mbBDXGFqDurx1yGI/s200/IMG_0940.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After they are dried in the oven<br />
this is what the tomatoes look like.</td></tr>
</tbody></table>
This year was such a great year for my garden that I needed to find a new way to prepare and utilize them so they didn't go to waste. The Roma's I grew weren't as large as previous years so they didn't lend themselves to making red sauce. And having done that in years past I really didn't want to spend the time to blanch and skin the tomatoes. Its just such a process. So, as I thought about all the different variations of tomato preparations, having them on hand all through the winter in the form of oven-dried morsels of goodness seemed like the perfect way to go. And man, it couldn't be any easier than this recipe. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkO_p5GyayRKaNcRdNLhfwW7h3jUBvVcktFFQmJApqaUsoYs3AhpOp6xRvpoThPzGucasZJYB1VjzGAy4Pzajo4JMXuGiKL_tNmndMW2TfIE2jew4rlBUSGyYKd3eg_OkGED273Nla655/s1600/IMG_0957.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkO_p5GyayRKaNcRdNLhfwW7h3jUBvVcktFFQmJApqaUsoYs3AhpOp6xRvpoThPzGucasZJYB1VjzGAy4Pzajo4JMXuGiKL_tNmndMW2TfIE2jew4rlBUSGyYKd3eg_OkGED273Nla655/s320/IMG_0957.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Close up shot of the oven dried <br />
nuggets of goodness!</td></tr>
</tbody></table>
All you need to do is wash the tomatoes and then halve them lengthwise - - cutting through where the stem would be. Then you simply arrange them on a baking sheet with the skin side facing down. Then be sure they aren't touching one another, and drizzle them with a little olive oil, salt and pepper. I used Silpat baking sheets, but if you don't have them, parchment paper would work well. I had enough tomatoes to fill two full sheets!<br />
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Put the baking sheets into a 225 degree oven for 6-8 hours, depending on what type of tomato you are using and their size. Since I used a variety I just pulled the ones off the pan as they got finished. Just check back every 30 - 45 minutes or so to see how they are doing toward the end. I also took the opportunity to roast some garlic along with the tomatoes by placing unpeeled cloves directly on the pans next to the tomatoes. You can either put it into the jars with the tomatoes as I did here, or use it to smear on some crusty bread. Either way, don't miss out on the opportunity since you'll have the oven on low and slow anyway. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xBUSzrlBMoqgJ1L6SqfTrWbAQVyQHt-85VpPN41HrSCST5el0jMvYCAabOEruXmfOi4T3TRJRI2l5S2hnigphKuwl70PR_diSYkwhzA1-SfexNgw_QFPXQ7VH96ZWUaEkeDiAuWpSkAf/s1600/IMG_0953.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xBUSzrlBMoqgJ1L6SqfTrWbAQVyQHt-85VpPN41HrSCST5el0jMvYCAabOEruXmfOi4T3TRJRI2l5S2hnigphKuwl70PR_diSYkwhzA1-SfexNgw_QFPXQ7VH96ZWUaEkeDiAuWpSkAf/s200/IMG_0953.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the roasted garlic and fresh<br />
Thyme right to the jar before<br />
adding the oil.</td></tr>
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The transformation that takes place here is something out of a fairy tale. The peak of the season already produces amazingly sweet and succulent tomatoes, but by drying them you are concentrating the flavors. My husband happened by while the sheets were cooling on the counter and gave one a try and immediately exclaimed, "Oh my God, they taste like candy!" Yup, tomato candy. They are sweet and just a little bit chewy, and taste just like summer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOVYCaF9JdFKABRZ2A4GMMupz0Ie9a9rbhTxnEUQCK1oVCyXJbRK-vXiyzCFSWPMVDX83HUz-ICystzEerw3Xs28VX2FvETo8i994myrvHVnsshUC2OcM_5p_GmSnuQ1SgD3w-Q4jWuqZ/s1600/IMG_0951.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOVYCaF9JdFKABRZ2A4GMMupz0Ie9a9rbhTxnEUQCK1oVCyXJbRK-vXiyzCFSWPMVDX83HUz-ICystzEerw3Xs28VX2FvETo8i994myrvHVnsshUC2OcM_5p_GmSnuQ1SgD3w-Q4jWuqZ/s320/IMG_0951.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I put all the cherry tomatoes together in this<br />
smaller jar with the herbs and garlic.</td></tr>
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After the tomatoes are dried and cooled, you can fill your jars. I also put in some fresh Thyme along with the peeled garlic I had roasted. Then the only thing left to do is fill the jar with olive oil to cover the tomatoes. Since these aren't sterilized in a water bath, you can't leave them out on the counter. I don't mess around with bacteria and botulism. Since I have the fridge space available I don't mind storing them there to be safe. <br />
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The oil will firm up a bit in the fridge and turn opaque, but you just need to set it out on the counter for a few minutes for it to soften up. It doesn't effect the flavor at all. The oil, which is now flavored with the delicious flavor of sun-dried tomatoes, is also perfect for making salad dressings or even just drizzling over fish or steak. You could dice up the tomatoes and use the oil with pasta and maybe some fresh mozzarella as a no cook sauce as well. The heat of the pasta would warm through the tomatoes and be delicious. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9R_QiA10qnegbkYOz40Nb2CL_fJ5E7cZt4BZBlbtxksI1dFTCqtoLRoKic6KrDhQcHfR20meGVsBCm73DGuQ_kAl4oFxvhis3kIBKeDdAwqkE6BWpR7BVWt629YosG-roFN5ufT-W72f/s1600/IMG_0959.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9R_QiA10qnegbkYOz40Nb2CL_fJ5E7cZt4BZBlbtxksI1dFTCqtoLRoKic6KrDhQcHfR20meGVsBCm73DGuQ_kAl4oFxvhis3kIBKeDdAwqkE6BWpR7BVWt629YosG-roFN5ufT-W72f/s400/IMG_0959.JPG" width="400" /></a></td></tr>
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Update: After I finished making this initial recipe with the jars of olive oil that you see above, I also made two other batches of these oven-dried tomatoes. (I told you my garden was doing well this year!) This time though, instead of taking up fridge space, I just placed them on sheet trays in my freezer (after they were dried) until they were frozen - - about an hour - - and then placed them into a zip lock bag. Doing this ensured they didn't freeze to one another in a giant blob.<br />
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Now I have a huge supply of delicious tomato goodness available for me all winter long. I can reach into the freezer and pull out as many as I need to use in sauces, soups, meatloaf or with pasta. The winters around here are long and cold. So I can't wait for a blustery winter day when I can reach into the freezer and remind myself just what the bounty of summer tastes like! <br />
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Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-47728985556809879202013-08-19T19:30:00.000-05:002013-08-19T19:30:53.848-05:00From Scratch - - Hummus! <div class="separator" style="clear: both; text-align: center;">
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With just a few short weeks of summer left (*sob!*), I've been trying to find as many ways as possible to really take advantage of the season. Like most of my ideas, this one involves food! I thought it would be fun to try and find as many tasty ways as possible to use up the veggies from my garden and branch out into making things I've never made from scratch. So I opened my refrigerator in search of some inspiration, and lo and behold I saw one of my "go to" condiments and favorite dips, and I just knew it would be the perfect challenge - - Hummus! <br />
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I love the stuff. I usually buy different varieties depending on my particular craving, but I've never tried to make it myself. I've heard everyone say it is easy to make, and that the store bought stuff doesn't hold a candle to the versions made from scratch...but still I reverted to the grab and go containers full of preservatives and artificial, well, everything.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhze5pnhBos6EJElVSgIGsdKVaKaLD_Lm7H7lrEwdBBdrnAS045ZHWnc2pDUHz5Ddh_ZDN2KI48kIk55vOFP7z4L390MkWV3hdCYChPgrbbWqCQfgpV6ohD3fRGn-V7zHJXpxIEBcA38mit/s1600/IMG_0900.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhze5pnhBos6EJElVSgIGsdKVaKaLD_Lm7H7lrEwdBBdrnAS045ZHWnc2pDUHz5Ddh_ZDN2KI48kIk55vOFP7z4L390MkWV3hdCYChPgrbbWqCQfgpV6ohD3fRGn-V7zHJXpxIEBcA38mit/s320/IMG_0900.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just a few ingredients is all you need! I kept double <br />checking when I took the photo because it seemed so empty! </td></tr>
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So back to my challenge!<br />
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I decided to try my hand at making hummus from scratch to give me something to dip my fresh veggies in. I'm happy to report that it really is super easy, and now I'm pretty sure I'm going to have a new food addiction on my hands as I try out every possible recipe and variation I can think of. But considering how my garden keeps on gifting me with cucumbers and peppers, I will have no shortage of tasty vessels with which to eat it up! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2uRlRyqKLCOcQHS_mSDp_sttAhug9F1atl_NNXR1ok_cqWq9aPDy1dVG0IMTtiKx-nk-0fjSO1MZwTH2tMHAt56hS2mxh2SM2X48X1YgKlUfyvceZYBLYBSAR9_hek8ikuWFZzyvJEOFt/s1600/IMG_0901.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2uRlRyqKLCOcQHS_mSDp_sttAhug9F1atl_NNXR1ok_cqWq9aPDy1dVG0IMTtiKx-nk-0fjSO1MZwTH2tMHAt56hS2mxh2SM2X48X1YgKlUfyvceZYBLYBSAR9_hek8ikuWFZzyvJEOFt/s320/IMG_0901.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just pile it all into your food<br />processor and give it a whirl!</td></tr>
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For this first attempt though, I stuck to the basics and made a plain variety. I wanted to test run the original before I went and got all fancy. I know, I even surprised myself with that decision! So first things first, I had to find myself some Tahini. The local grocer didn't have it, (or at least didn't have it in the 3 or 4 different spots I tried to find it) so I ended up at a higher-end grocery store before I located a jar. Tahini is a paste made from ground, hulled sesame seeds. <br />
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In my hunt to research various recipes for this challenge, I found a few that claim you can make hummus without tahini. The flavor profile is so delicious though that it might just be worth the hunt. And while I don't usually like to buy speciality items or things that are only used in one type of preparation I learned that you don't have to refrigerate the open container and it seems to have a pretty decent shelf life so I will be able to use it up before it goes bad on me. [Note to self: Find other tasty uses for tahini!] If you can't find tahini and you still want to give making the recipe a try, you can substitute peanut butter to get some similar nutty flavor. The consistency isn't quite the same so you will need more liquid from the beans but it will certainly still be tasty!<br />
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When I say the recipe is super simple, I'm not exaggerating. When I lined up the ingredient picture above, I kept having to double check my ingredients because it seemed like I had to be missing something. The first step is draining the can of chickpeas (also called garbanzo beans) and putting them into your food processor or blender. You want to save the liquid from the can, so set that aside for now. Then, throw all the rest of the ingredients into the blender with the beans and puree it together. Once blended, check the consistency and then add in just enough of the liquid from the can to make it a thick and smooth consistency that suits your taste. The end. <br />
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No, seriously. <br />
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Other than spooning it into a serving bowl and drizzling it with a little bit of olive oil and a few sprinkles of paprika to make it look extra "gourmet", you are staring at the finished product ready to eat. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtERydgNuw9N8Q4K8a-mFSNCQ9mH13UyFrP4JP6RfrZjdl5_nzwwJ9yJAem9GBTKNJKd0GHEVnI7T2O07Dz3olIp8JuACVh_Z7C2mFGayJsfE5AERCMqLUxy473BRCL2_Y-LR2HjhZpfeB/s1600/IMG_0905.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtERydgNuw9N8Q4K8a-mFSNCQ9mH13UyFrP4JP6RfrZjdl5_nzwwJ9yJAem9GBTKNJKd0GHEVnI7T2O07Dz3olIp8JuACVh_Z7C2mFGayJsfE5AERCMqLUxy473BRCL2_Y-LR2HjhZpfeB/s320/IMG_0905.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini wheat pita bread and fresh cucumbers made great dippers <br />for this quick and tasty hummus!</td></tr>
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You can serve it with your favorite pita, chips or veggies. As I mentioned when I started this whole entry, I had a serious overflow of cucumbers to devour so I sliced them up and got to snacking. Another really great way to use hummus is as a spread on sandwiches. <br />
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Since it is a dish you are eating raw the real flavors of the ingredients will come through so be sure and use a good quality Extra Virgin Olive Oil. Oh, and you absolutely, positively have to promise me that you will use a <i>real </i>lemon. Not the one that comes in a bottle!! I know you might be thinking you can get away with it and it will taste the same, but you would be SO wrong! <br />
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Overall, I think my food challenge was a grand success. For the next phase I'm going to start experimenting with different varieties of flavors and toppings, so let me know what your favorite hummus combination is and I will give it a try! I just finished harvesting and making the most delicious oven-dried tomatoes last night. The entire time I was making them I just kept thinking about how delicious they would be mixed into this hummus. I will definitely be mixing up a batch of Sun-Dried Tomato Hummus this weekend. And, of course there are all my other favorite versions - - Roasted Garlic, Roasted Red Pepper, ....oh, I could mix in some homemade pesto and use it as a spread on a sandwich .... the possibilities are endless! <br />
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Happy Snacking!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLihMGopyalPMdmVKiknJsIyOzFKVW_kB5wLHZwnDsATEMZsB7JSSYIO90c-9lhli__byR2fzUDVEubGzcgDst_0V33TjXDQCO_WZ87mjABX4JPdxRPelMHnDUWGBShB2uVQdbhwRvrk1/s1600/IMG_0906.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLihMGopyalPMdmVKiknJsIyOzFKVW_kB5wLHZwnDsATEMZsB7JSSYIO90c-9lhli__byR2fzUDVEubGzcgDst_0V33TjXDQCO_WZ87mjABX4JPdxRPelMHnDUWGBShB2uVQdbhwRvrk1/s400/IMG_0906.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Close up shot of the finished creamy hummus drizzled with Olive Oil and just <br />a sprinkle of Paprika! So tasty! </td></tr>
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<b>Homemade Hummus</b><br />
1 (15 oz) can chickpeas<br />
1/4 cup (or more to taste) liquid reserved from chickpeas<br />
Juice and zest of one lemon<br />
2 Tablespoons tahini<br />
2 garlic cloves<br />
1/2 teaspoon kosher salt (to taste)<br />
2 Tablespoons of Olive Oil<br />
Paprika (optional)<span style="color: #333333; font-family: Verdana, Georgia, 'Bitstream Charter', serif; font-size: 16px; line-height: 24px;"> </span><br />
<span style="color: #333333; font-family: Verdana, Georgia, 'Bitstream Charter', serif; font-size: 16px; line-height: 24px;"></span><br /><span style="color: #333333; font-family: Verdana, Georgia, 'Bitstream Charter', serif; font-size: 16px; line-height: 24px;"></span>
<br />Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com2tag:blogger.com,1999:blog-927390671823449738.post-12702974639466940502013-08-11T19:56:00.000-05:002013-08-11T19:56:57.952-05:00Lemon Glazed Zucchini BreadEveryone keeps saying that this summer is going by too quickly; the weather hasn't been the greatest in terms of temperature. Despite that fact, I have been trying to make the most out of every opportunity. The cooler weather and strange slow start to summer meant great things for my garden. The first harvest of radishes was awesome, and the two varieties of lettuce I planted (mixed greens and a mesclum mix) have provided an abundance of yummy salads. My Kirby cucumbers grow faster than I can pickle them and now the tomatoes and squash are competing with each other for who can produce the most! Seeing my grocery bill shrink because I have all the fresh produce in my own backyard is such a nice rewarding feeling. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVz8PRlwuvgynFUCQqRjWW3YWRlDMH7lExM1nwiwOmoKSbEJWEVycLRkKu2oK4jQuYBnXbW04Vro0xxQBDfcq5ytrVHnLPhf5Vvm4P-MEItxQ6La1kYANauMqmc6YfyOQFB0VSva0UuaM/s1600/IMG_0809.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVz8PRlwuvgynFUCQqRjWW3YWRlDMH7lExM1nwiwOmoKSbEJWEVycLRkKu2oK4jQuYBnXbW04Vro0xxQBDfcq5ytrVHnLPhf5Vvm4P-MEItxQ6La1kYANauMqmc6YfyOQFB0VSva0UuaM/s320/IMG_0809.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Check out those cute 8 Ball Squash!</td></tr>
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I tried planting a new variety of squash this year, called "8 Ball" which is a little small round squash that looks just like a little pumpkin. I have been really happy with how they have grown. Both of my plants are just humongous! So, because they are coming in so quickly, I keep giving them away to friends and neighbors. My next door neighbor is an elderly woman who just loves to get the fresh veggies we bring her. This time, my good karma paid off because she turned my extra zucchini into some yummy bread and brought us over a small loaf as a thank you! :) So tasty!<br />
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Well that got me to thinking that I hadn't ever tried to make zucchini bread. We've grilled it, roasted it, put it into salads and even sliced it paper thin and served it as a crudo with a fresh lemon vinaigrette. So, why not bake it into a tasty bread that we can freeze and eat throughout the fall and winter months?Inspired by my neighbors tasty traditional version, I went in search of some unique and fun variations and found two excellent recipes - - one for a Lemon Zucchini bread with a glaze and one for a version with Nutella and honey. My husband is a huge fan of lemon poppyseed cakes and muffins and he's never met a chocolate dessert he didn't like, so I figured it was worth a shot!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIz0vdw1JDT4wG6SoSQhOzJ-Q3l_JtXc-I95rBHfIuyhA8j_FUfmBx5qvsgnNbCWHjtg6Jl7wsG9-Pgg8261A59VPg2I4k_L_mLkVzimmpIR94KHOlOrl8kjWqyEXRUBQdJrHy0rZVEPe9/s1600/IMG_0810.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIz0vdw1JDT4wG6SoSQhOzJ-Q3l_JtXc-I95rBHfIuyhA8j_FUfmBx5qvsgnNbCWHjtg6Jl7wsG9-Pgg8261A59VPg2I4k_L_mLkVzimmpIR94KHOlOrl8kjWqyEXRUBQdJrHy0rZVEPe9/s200/IMG_0810.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shredded Zucchini sits in a <br />colander to drain the water</td></tr>
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I will have to blog about the Nutella version sometime soon, but here is how the Lemon Zucchini bread turned out. I started by grating the zucchini on a box grater using the largest option and placing it into a colander to let the water drain off. Then I sprayed a non-stick loaf pan with cooking spray and lined it with parchment paper. Some recipes will tell you to flour it to keep it from sticking but that method never seems to work for me and then half of whatever I'm baking ends up staying in the pan. So now I always take the extra minute to cut the parchment to size and tuck it neatly into the pan, leaving just an inch or so of overhang on long sides. The spray helps hold it in place and keeps the two ends from sticking as well. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKimW6_Bqn8c-wAY9Zr3XBe9rGUEWP33ATRTLyVXK0f5t1Yffxr6wvmVuyiJFB0DhNezzt-cic5la5LxYCYHff_mzfLj3fIOP7__u91PebSImNpRKK89osFqj1S9U1YtwQvxhHtGUHM9ni/s1600/IMG_0811.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKimW6_Bqn8c-wAY9Zr3XBe9rGUEWP33ATRTLyVXK0f5t1Yffxr6wvmVuyiJFB0DhNezzt-cic5la5LxYCYHff_mzfLj3fIOP7__u91PebSImNpRKK89osFqj1S9U1YtwQvxhHtGUHM9ni/s200/IMG_0811.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use one bowl for your dry ingredients, <br />and another for the wet.</td></tr>
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Combine the flour, baking powder and salt in a large bowl. Then, in another bowl beat 2 eggs with the oil and sugar. Mix well. Add in the buttermilk, lemon juice and zest and combine. I think the addition of the buttermilk is what gives this bread a great tangy and rich flavor so you could substitute if you didn't want to use it or if you didn't have it on hand you can always <a href="http://www.food.com/recipe/substitute-for-buttermilk-124413" target="_blank">make your own quick version</a>.<br />
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Once you have all your wet ingredients mixed, you can stir in the zucchini. Be sure and squeeze out the excess water before you add it. I just used my fingers to pick up small handfuls and squeezed the moisture out; no need to dirty a dish towel. Its amazing how much water you can remove that way. Add the wet ingredients to the dry and stir until just combined. Don't do it the other way around or you will end up with lots of clumps of flour and a lumpy finished batter. You might not think it would make that big of a difference but after you've made the mistake once and tried dumping your dry into your wet only to be met with an awful bowl of lumps, you will believe me!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhFEMuVUzxo9JEByRLzXrE6Bkuc9fHxcy23ISygw23SaG9MrzOWoZ6e-CjI7f6QcJoY_AFGx24UTpaAbcOGg-rn1ck2FkztmwwFdkw6HD7YlnOSKmqbaMj-OAuzWRAyRPqrDhnkH8ez3N/s1600/IMG_0812.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhFEMuVUzxo9JEByRLzXrE6Bkuc9fHxcy23ISygw23SaG9MrzOWoZ6e-CjI7f6QcJoY_AFGx24UTpaAbcOGg-rn1ck2FkztmwwFdkw6HD7YlnOSKmqbaMj-OAuzWRAyRPqrDhnkH8ez3N/s320/IMG_0812.jpg" width="240" /></a>Pour the batter into the prepared pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Let it cool for a few minutes and then grab each side of the parchment paper and gently lift it out of the pan. Set it on a wire rack to cool completely. I tasted the bread just like this, without the glaze and it was pretty good all on its own. So, if you want a finished product less on the sweet side you can stop there and enjoy. But if you like your bread a bit more on the sweet side, you can take the extra step and make the glaze to pour over the top. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYadOxeON819zXE7VYxiCNth2Vu3nBr91RcSlkiiGVD1n_2_lU6BeLnZiqZpKF-TAucKIwomkiTjqRK3BCOhK__yG9hT1IZQr0PNyqZ2e-L2M3D7-5C8ritalxOxRbsLCtCio-Z9iQ2-w1/s1600/IMG_0813.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYadOxeON819zXE7VYxiCNth2Vu3nBr91RcSlkiiGVD1n_2_lU6BeLnZiqZpKF-TAucKIwomkiTjqRK3BCOhK__yG9hT1IZQr0PNyqZ2e-L2M3D7-5C8ritalxOxRbsLCtCio-Z9iQ2-w1/s200/IMG_0813.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished loaf right out of the<br />oven. Note the parchment paper<br />"handles"! </td></tr>
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The glaze could not be simpler to make. You just take 1 cup of powdered sugar (be sure and break up any lumps) and add the juice of one lemon and a little splash of lemon extract (optional). Then add in the milk and stir until you get the desired consistency. It doesn't take much milk so I usually add in a tablespoon at a time, stir and then see how it looks. Carefully spoon the glaze over the cake letting it run down the sides and cover the top. I did this on a plate and just kept spooning the excess back over the top of the bread until it was nicely coated. Once it sits for a bit, it will harden up nicely. The recipe I adapted this from also suggested adding 1/2 teaspoon of meringue powder to get the glaze to harden up even better. I will have to give that a try next time!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaT2JziAyewBQQifdTMHzHznvkdVImt8MjOloaS_3p-Whi2mpCEjBpxRtt4TFr97SrVuUcey4-KrdH-xY8ZguetZ3QqVLgM_teWDD6QzX_Z2kh3C_q2EjAMrlt5Ti9AajjBCiglI2WA2YP/s1600/IMG_0817.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaT2JziAyewBQQifdTMHzHznvkdVImt8MjOloaS_3p-Whi2mpCEjBpxRtt4TFr97SrVuUcey4-KrdH-xY8ZguetZ3QqVLgM_teWDD6QzX_Z2kh3C_q2EjAMrlt5Ti9AajjBCiglI2WA2YP/s200/IMG_0817.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's a nice light color with small<br />specks of the lemon and zucchini</td></tr>
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I'm pretty happy with the end result so I will definitely be making more loaves to tuck into the freezer as my garden keeps providing me with the beautiful squash. That way I will have them at the ready and can mix up quick batch of the glaze and have homemade Lemon Zucchini bread for visiting houseguests or even just a treat on a weekend! <br />
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We can add this homemade bread to the list of reasons I love having a garden. It might not be the ideal summer temperature, but at least I can complain about it while eating a piece of Lemony Zucchini bread and licking the glaze off my fingers! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Yv9hpnwSpdvEFzHWD17_46G4ashPGMJTdxWVpIQyDB5Pa-1H9w4lVwrTSx7pT6MRAO-rsufImypAvszAn3Gb9PJEwPcDVz6ScpjcTr4GkZUmTOQ-6A1HUY9rlwnykgrsl8aNYTEDUlPz/s1600/IMG_0819.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Yv9hpnwSpdvEFzHWD17_46G4ashPGMJTdxWVpIQyDB5Pa-1H9w4lVwrTSx7pT6MRAO-rsufImypAvszAn3Gb9PJEwPcDVz6ScpjcTr4GkZUmTOQ-6A1HUY9rlwnykgrsl8aNYTEDUlPz/s320/IMG_0819.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The glaze coats the bread and glistens <br />nicely, beckoning you to cut a slice and enjoy! </td></tr>
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<b>Lemon Zucchini Bread </b><br />
2 cups flour (All Purpose)<br />
2 tsp baking powder<br />
1/2 tsp Kosher salt<br />
2 eggs<br />
1/2 cup canola oil<br />
2/3 cup sugar<br />
1/2 cup buttermilk<br />
2 Tbl fresh lemon juice and zest (1 lemon)<br />
1 cup grated zucchini<br />
<div>
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<div>
<b>Lemon Glaze</b></div>
1 cup powdered sugar<br />
<div>
<div style="text-align: -webkit-auto;">
1/2 tsp lemon extract (optional)</div>
<div style="text-align: -webkit-auto;">
milk, as needed to reach desired consistency </div>
</div>
Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-89517994798791272492013-07-21T16:46:00.000-05:002013-07-21T16:46:38.078-05:00Maurice - - the Watermelon Turtle!I can't believe how quickly the summer seems to be flying by! Sorry its been so long since I've had a chance to post a new blog. I have been spending almost all my free time working in my garden and enjoying the amazingly HOT weather. Compared to last year, when I had to water the yard and the garden a few times a day, this summer has been just awesome in terms of rain. My tomato plants are literally 6' tall and I just added in a new trellis this morning to help support my Kirby cucumbers that are trying to climb over the garden shed! <br />
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It's been a summer like I remember when I was little....hot and sticky weather where you can just go run around the yard and then find a sprinkler to cool off when you get too hot. Drippy, sweet popsicles making way for bright blue and orange tongues on the kids running through the yards, and of course the smell of BBQ grills wafting through the evening breeze. Ah, summer!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAtKaIlerPDT71gq5dEv3u03o5n1v-h23WwLsvJ8sfzlaKL4mk_8B8td3lcS_JaMLo67Q1p0OvPpotWBELuUw-XU62f7YM8Hlb5qfC5JBWQjfQTq6PH4jLW-jCnRqtofXKF4IxX0t230i/s1600/IMG_0522.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAtKaIlerPDT71gq5dEv3u03o5n1v-h23WwLsvJ8sfzlaKL4mk_8B8td3lcS_JaMLo67Q1p0OvPpotWBELuUw-XU62f7YM8Hlb5qfC5JBWQjfQTq6PH4jLW-jCnRqtofXKF4IxX0t230i/s200/IMG_0522.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Line up your tools so everything<br />
is within reach once you start the project.</td></tr>
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This year, it was the 4th of July cook out that gave us our first opportunity to taste another staple of summer - WATERMELON! I can't tell you how much my husband loves the stuff. I think he could eat an entire watermelon by himself in a sitting. I can't cut it up fast enough for him. But rather than just cutting it up and putting it into a bowl, I thought I would have a little fun and make something a bit more whimsical this year. A friend had sent me a cute picture from Pinterest of a watermelon Sea Turtle earlier this year, so I set out to create him. There weren't any directions with the picture, just some close ups and different angles so I was pretty much on my own to figure out how to assemble it. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdIELCbrcmh7_KE7OwiXC4pSUj3SvMl-8YE-BTAHYBqt8V3gxDVx2gPmo0tKE8ykXVfViepde-ILrunTIj2PyyRQHUq3YcOgwndKOm8x4ElMrKHHv53RrYwNT_x6lXHYeAMK5BHEaJJpz/s1600/IMG_0523.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdIELCbrcmh7_KE7OwiXC4pSUj3SvMl-8YE-BTAHYBqt8V3gxDVx2gPmo0tKE8ykXVfViepde-ILrunTIj2PyyRQHUq3YcOgwndKOm8x4ElMrKHHv53RrYwNT_x6lXHYeAMK5BHEaJJpz/s200/IMG_0523.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You want to cut a small slice off the <br />
bottom to help it lay flat.</td></tr>
</tbody></table>
Believe it or not, it really wasn't too difficult and since you get to eat all the tasty watermelon you aren't really wasting any of the fruit. He actually became kind of the mascot of the party and wherever we went, he came with us. I'm not sure at what point we decided to name him Maurice, but I credit my father-in-law for the name.<br />
<br />
Start out with a large watermelon that looks like it would make a good Sea Turtle shell; I held up several at the grocery store until I'm sure people thought I was a little bit goofy. You want to pick one that feels heavier than it looks. That is how you know it will be ripe. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTgI6NaVQKGRYi_ezVKjHiaVzMFNnQATc_oss-iwlH9R5Ue8C-VaqMcAHWRjAgxI4GUsfNS9DuenRpQeK64M2fvohEFUiDPYazNcrZNWCd4d3_yri4SX7aU6lQLCx8tLfZqnwGCEy4fkDc/s1600/IMG_0524.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTgI6NaVQKGRYi_ezVKjHiaVzMFNnQATc_oss-iwlH9R5Ue8C-VaqMcAHWRjAgxI4GUsfNS9DuenRpQeK64M2fvohEFUiDPYazNcrZNWCd4d3_yri4SX7aU6lQLCx8tLfZqnwGCEy4fkDc/s200/IMG_0524.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You should have 3 pieces. A small slice off the <br />
bottom and then the top piece that will become <br />
the Sea Turtle shell. The largest portion becomes the<br />
bowl you put the fruit in! </td></tr>
</tbody></table>
You will want a nice large work area so you can keep everything close at hand as you build your turtle. I put down some plastic place mats that I had in the cabinet just as an extra precaution but it really wasn't too messy. Gather up your "tools", which in this case is a melon baller, a large knife and a zesting tool we use to make garnishes for drinks. You will also need a large bowl for the melon to go in once you have gotten to that point in the process.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig844q_B_QiCALt7cBFfpS22KbXtmB-BuUHAdDlJusE6PH1aEzy3H_4Kmz92sUMRI6LTe3KVKuN77i8uqY72ZaOi0p8qVnotRkynaIUUKwNsPUACrihsi6oktLeiJFH16xfYS4HiBtIcTt/s1600/IMG_0525.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig844q_B_QiCALt7cBFfpS22KbXtmB-BuUHAdDlJusE6PH1aEzy3H_4Kmz92sUMRI6LTe3KVKuN77i8uqY72ZaOi0p8qVnotRkynaIUUKwNsPUACrihsi6oktLeiJFH16xfYS4HiBtIcTt/s200/IMG_0525.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get that melon baller into action! </td></tr>
</tbody></table>
The first step in the process is cutting a small slice off of the bottom of the watermelon to help it lay flat. You will use this piece to carve out the head, legs and tail so it needs to be large enough to give you watermelon rind to work with. You do need to cut into the watermelon itself - there will be some of the pink flesh showing. But don't worry, when you set it down on the platter or plate you are going to serve it on you won't see it. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZa1dzv-69bSpvs16onKkipUcglUSOX2LDGKlmlBlfVOU257upd08IFNKDjRx-PdzJebtD9kHD5TD07lsXFX1aYRzs6sb3SQwa6KuFF7boqd52qYBrcG8mwYoTKYrTCL1AwVSt2pANo_-E/s1600/IMG_0526.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZa1dzv-69bSpvs16onKkipUcglUSOX2LDGKlmlBlfVOU257upd08IFNKDjRx-PdzJebtD9kHD5TD07lsXFX1aYRzs6sb3SQwa6KuFF7boqd52qYBrcG8mwYoTKYrTCL1AwVSt2pANo_-E/s200/IMG_0526.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place all the melon balls into a bowl as you work<br />
your way through the fruit. I enlisted the help of my<br />
mother-in-law, while I started carving.</td></tr>
</tbody></table>
Next, you need to cut the piece off the top that will become the Sea Turtle Shell. You want this to be a larger slice and should be almost half of the remaining watermelon. You can just eyeball it - - there aren't any watermelon turtle carving judges that will come by and critique you so just have fun with it. Once you have your three pieces cut you can start using the melon baller to clean out the flesh of the watermelon. <br />
<br />
Be careful when you are creating the "bowl" part with the main part of the fruit that you don't go down too far to the bottom. You want to leave enough thickness so you can fill it with fruit and have it keep its integrity. Remember, you sliced off the bottom so it would sit flat but you did cut into the flesh so just be cautious and leave a good solid bottom. You can completely clean out the piece that will become the turtle shell. It will make it easier to work with if it is lighter and cleaned out. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLpybu7uLdn2ThnjN3jgMKL9VTSzkcdvm6TnqI3rgWsTU8-TtuS2J4nXIPfeTafPMFcNjRPvp0kvYjKflNKVV_kE64oOtVqb7ubJ7Z-WjmRcTK84aGsg44thTdWOvgPy30Ogwt0da_RsN/s1600/IMG_0527.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLpybu7uLdn2ThnjN3jgMKL9VTSzkcdvm6TnqI3rgWsTU8-TtuS2J4nXIPfeTafPMFcNjRPvp0kvYjKflNKVV_kE64oOtVqb7ubJ7Z-WjmRcTK84aGsg44thTdWOvgPy30Ogwt0da_RsN/s200/IMG_0527.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small squares - spaced out around the entire <br />
outside rim of the watermelon - make for a<br />
nice simple detail.</td></tr>
</tbody></table>
<br />
Now, the fun part! Take the bottom (bowl) piece and working your way around the edge, you can carve out small little squares all the way around. The focal point will become the turtle itself but this does pretty up the bowl portion and since you are likely to take the star of the show off the top for serving this leaves you a pretty and decorated bowl. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-MjUFMh5x01JZUQd_T-Sy0SbhG3NMXGzHCnbBDv5GPlgrMKiU1HEObLyAUCEz4BIlc0fXGriIYi70Y_HubMidpq_ME9O2dQlnaMCLhUH3S8st7pHZY4RpnVDpnBnbTYfKZgt9Woegch2Q/s1600/IMG_0529.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-MjUFMh5x01JZUQd_T-Sy0SbhG3NMXGzHCnbBDv5GPlgrMKiU1HEObLyAUCEz4BIlc0fXGriIYi70Y_HubMidpq_ME9O2dQlnaMCLhUH3S8st7pHZY4RpnVDpnBnbTYfKZgt9Woegch2Q/s200/IMG_0529.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carve out a small head --<br />
with a neck to use for attaching <br />
to the turtle shell</td></tr>
</tbody></table>
The smallest piece that you cut off the bottom is what is going to become the head, legs and tail of the Sea Turtle. Pick a part of the rind that looks the nicest for the head and then just slice out smaller angled pieces for the rest of the legs - - and don't forget a tail! <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYD9__mlfDXvhc_CBWDrviZTL5PEQAPfos8kx762tFyPsb5ITawOXp_gvsAXHaIKQ9ItKKnWNuxFS8ID72jbQKJRnfs-Hhj0h4kv6-Ja_s3PlkCQj1Z3M6SEXRDL8gI_ZZiBDYLArcLON1/s1600/IMG_0530.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYD9__mlfDXvhc_CBWDrviZTL5PEQAPfos8kx762tFyPsb5ITawOXp_gvsAXHaIKQ9ItKKnWNuxFS8ID72jbQKJRnfs-Hhj0h4kv6-Ja_s3PlkCQj1Z3M6SEXRDL8gI_ZZiBDYLArcLON1/s200/IMG_0530.JPG" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Four legs and a tail! </td></tr>
</tbody></table>
You can use a knife to clean off the underside of the pieces so they don't have any fruit on them and they are thin enough to attach to the shell. Don't worry too much about making the legs or tail "perfect". They really just need to similar in size and shape so they look uniform on the final product. Once you have the pieces cut out, you can get to work on carving out the pattern on the shell and the head. I just put a few small carvings on the head to make it look cute, and then bored out holes using a paring knife and stuck black peppercorns in for the eyes. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAmQ8zXG_sFE9WPQi2tRcHhUlo_32OJh4-yryS-x2i05T-GtejUDNwz-YotzAJRnzPpcwaZCWUkKp1GgaE0Z2nmyvrtlgOQd8YruDb-OI1XXjgz99VeBX-2L2AdKoz4QjsIMqQTK5AhrC6/s1600/IMG_0533.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAmQ8zXG_sFE9WPQi2tRcHhUlo_32OJh4-yryS-x2i05T-GtejUDNwz-YotzAJRnzPpcwaZCWUkKp1GgaE0Z2nmyvrtlgOQd8YruDb-OI1XXjgz99VeBX-2L2AdKoz4QjsIMqQTK5AhrC6/s200/IMG_0533.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A close up of the shell being<br />
carved into hexagon shapes.</td></tr>
</tbody></table>
On the shell, you are creating a repeating hexagon pattern so if you start in the middle and then work your way to the front and back, it ends up balancing out and looking really great without having to measure or be very precise. You can really do whatever pattern you think would be cute. I put a border around the shell that added some detail as well. The coloring on the watermelon really does all the work for you so I think its best to keep it simple. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKplBIMoVNhGiVTY4zkP9mmyvMrbDjvTdHjEmdmAg_ajL8bhP1WBZLdihpG4K283rqk2dnaUfg50-Xv6cCYWDcv6aKdiRkbJ_DLBkp4yttBYnX9N4Rpo_ZUp2OJk-0Mz3jMthUKmU35vX/s1600/IMG_0534.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKplBIMoVNhGiVTY4zkP9mmyvMrbDjvTdHjEmdmAg_ajL8bhP1WBZLdihpG4K283rqk2dnaUfg50-Xv6cCYWDcv6aKdiRkbJ_DLBkp4yttBYnX9N4Rpo_ZUp2OJk-0Mz3jMthUKmU35vX/s200/IMG_0534.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Attach the legs and head with toothpicks.</td></tr>
</tbody></table>
You can attach all the pieces using toothpicks or wooden skewers. It doesn't matter if they stick out or show a little because no one is going to be looking at the bottom anyway. I just used some kitchen shears to snip off the extra toothpick that was sticking out, so that the turtle could sit flat on top of the bowl of fruit. Once you have them all attached, you can fill the bowl with the rest of your fruit - I used grapes, pineapple and of course the watermelon. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Y1kC95plnebBFH2tX7-uZB6K44FIf9VSqR9tkNyTRwi99cctw-oqudPxwePvGsszFi0Mxr2een6TX66Q_-_uLa36XlwFmCNGX646cuRRSNP4mxbcPUYR0qQDg3zRyztNYjWsH60D_CEm/s1600/IMG_0535.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Y1kC95plnebBFH2tX7-uZB6K44FIf9VSqR9tkNyTRwi99cctw-oqudPxwePvGsszFi0Mxr2een6TX66Q_-_uLa36XlwFmCNGX646cuRRSNP4mxbcPUYR0qQDg3zRyztNYjWsH60D_CEm/s200/IMG_0535.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filled to the brim with tasty fruit salad! </td></tr>
</tbody></table>
From start to finish it only took me about 35 minutes to create. I enlisted help with the melon baller so I could focus on the carving portion, but it really was fun and easy. And it was definitely the talk of the party. At some point, we lost track of Maurice, and found him lounging by the hot tub. It was just that kind of party! ;) <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1yaaV50zX_3qFKQQcwbEvsm-l7PhzHv_8Rl8M7-_sxsj2zkypzst2XYxIisLedKQ7vQ88I-qbUc2D-KU7tQ6q2UpO6mADG-GVEs1XO0g5_WCqbPJhhqH-QHwCC7aYs24qkopVuPwJmll/s1600/IMG_0554.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1yaaV50zX_3qFKQQcwbEvsm-l7PhzHv_8Rl8M7-_sxsj2zkypzst2XYxIisLedKQ7vQ88I-qbUc2D-KU7tQ6q2UpO6mADG-GVEs1XO0g5_WCqbPJhhqH-QHwCC7aYs24qkopVuPwJmll/s320/IMG_0554.jpg" width="240" /></a><br />
<br />
Happy Summer! <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsb_xN-Q19LEyeT4WWEzQzsAPDeFnuJvsegGUu4BWu4Xi-0GtxfrXHMa3f7AxljvSY9Iyt3mlO1O9T4K5IldpYDL5KW_vOCrMEV6_nsJEA2OMzSkjv1KYanbIj5W4WJ5iCdXhZin3anhsz/s1600/IMG_0536.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsb_xN-Q19LEyeT4WWEzQzsAPDeFnuJvsegGUu4BWu4Xi-0GtxfrXHMa3f7AxljvSY9Iyt3mlO1O9T4K5IldpYDL5KW_vOCrMEV6_nsJEA2OMzSkjv1KYanbIj5W4WJ5iCdXhZin3anhsz/s640/IMG_0536.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished Sea Turtle Maurice in all his 4th of July glory! </td></tr>
</tbody></table>
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<br />Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-11091546327495665922013-06-25T22:15:00.000-05:002013-06-25T22:15:41.673-05:00Bacon Wrapped Cheddarwurst PoppersSometimes it can be hard to find fun and exciting ways to re-imagine common or classic dishes. Other times, all it takes is a simple idea to totally transform something you think you knew into something even more amazing. That is how I felt when I first saw this idea. It was definitely a, "Why didn't I think of that?!" moment... At each stage of the process as I assembled this dish I grew more and more excited. After all, it combines one of my favorite sinful treats, jalapeño poppers with one of my favorite summer foods, Cheddarwurst sausages. Wrap it all up in a blanket of bacon and you have quite possibly the tastiest appetizer I've had in a long time. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDOv1mbcz5AAW6z-7egoYZfB-Fq9N1AMrR_yhCConsEVB2DP6WT7kg2GtOd4eQWxq3FnvVCMvpBIp1lz-VaXGhhjMPf5vuReZ40s8PQBtvIHnvuH1hyphenhyphenpD4_nwJ630hHU5nqIZD6ZD4lMg/s1600/IMG_0384.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDOv1mbcz5AAW6z-7egoYZfB-Fq9N1AMrR_yhCConsEVB2DP6WT7kg2GtOd4eQWxq3FnvVCMvpBIp1lz-VaXGhhjMPf5vuReZ40s8PQBtvIHnvuH1hyphenhyphenpD4_nwJ630hHU5nqIZD6ZD4lMg/s200/IMG_0384.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice large jalapeños are perfect <br />for this recipe! </td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0MbWgzdNw_q5-iQSz49R_0xsCI4nPKPBcTYPBQk6opUOfcakMACiXonsC5G_8bg49ePyFrwJ8foOuPa5HVcrkphCN4bE8Q8FsFvr24AtqqRRqxyxV3cZ_yjz1JnPRvhIF5OrFDnHXoXD/s1600/IMG_0389.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0MbWgzdNw_q5-iQSz49R_0xsCI4nPKPBcTYPBQk6opUOfcakMACiXonsC5G_8bg49ePyFrwJ8foOuPa5HVcrkphCN4bE8Q8FsFvr24AtqqRRqxyxV3cZ_yjz1JnPRvhIF5OrFDnHXoXD/s200/IMG_0389.JPG" width="200" /></a>The smokey sausage and creamy filling plays the perfect balance to the heat from the jalapeño pepper while the crispy bacon adds a nice crunch and bacon-y goodness that makes for the perfect bite. With the warm weather finally here to stay, and backyard cookouts in full swing, these make for a really fun appetizer if you are looking for something decadent to serve to your friends. They are so good that people might forget what you serve for the main course! <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj049dkL-nMIZWLoWCZHyq0Nw-Oh4CZ63Obnaf9hZATvXYyMXoRUj2zKJHQgJn5yFhfrjc6bo_1Dh8j5ZxB36lt_pwHNrvyczkGzgBFZY_uh1NGdFDx220ODJ9cpvjdMgoralTwh9G9jY__/s1600/IMG_0388.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj049dkL-nMIZWLoWCZHyq0Nw-Oh4CZ63Obnaf9hZATvXYyMXoRUj2zKJHQgJn5yFhfrjc6bo_1Dh8j5ZxB36lt_pwHNrvyczkGzgBFZY_uh1NGdFDx220ODJ9cpvjdMgoralTwh9G9jY__/s200/IMG_0388.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All cleaned and ready for filling!</td></tr>
</tbody></table>
To get started, you need to find some nice big jalapeños. You can make these as hot or as mild as you want by either removing the ribs and seeds or leaving them in the peppers. I also made a few of these using regular bell peppers and I'm happy to report that they turned out great so if your family doesn't like the heat from the jalapeños or you have younger children that can be a great alternative. <br />
<br />
Cut the stems off the peppers and halve them. I scooped out the ribs and seeds when I made them, leaving a perfect little cup ready to be filled. In a small bowl, combine the sour cream, cream cheese and shredded cheese. Add in the salt and pepper to taste and stir until it is well mixed. I used the Veggie Cream cheese in these to add another layer of flavor that I think is really great. You get the onion flavor coming through that is better than just plain cream cheese, but anything you had on hand would be fine. Hmmmm...maybe I will try these with a smoked salmon cream cheese. ::: drool :::<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJ9fG96pcRVoRt2tHI1-j48m_BuNNUfhXYRzwQoq0wjPfVEzyXcMExHiG2jdimKwL-jfS0eZa4tnOTEW26EfAVUOvmXUmdIvmFrbK64-UGRWNI4MHW8YP0eVBuBKf0h-rFmcdbWWZKZRf/s1600/IMG_0390.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJ9fG96pcRVoRt2tHI1-j48m_BuNNUfhXYRzwQoq0wjPfVEzyXcMExHiG2jdimKwL-jfS0eZa4tnOTEW26EfAVUOvmXUmdIvmFrbK64-UGRWNI4MHW8YP0eVBuBKf0h-rFmcdbWWZKZRf/s200/IMG_0390.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmmm....cheesy!</td></tr>
</tbody></table>
Take the sausages, and cut them in half and then cut each half lengthwise so you have small little planks that will fit on top of your jalapeños. This will vary depending on how big your peppers are so just eyeball it. If you use the cheesy smokey style I did you will see the tasty little pockets of cheesy goodness peeking thru. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCSQjurhn0JCW2rQ6Saf3ABZKanpuKqmfp58QbrLHIf-Q9uSRpu16EYBqKX3AvtQBO9xi_yQ3V3rZ-ynF5o6dzFIOyTO0QMF6LvDlI4lnU7uRtyIqhgZ2_LKq-7KYwgHFQP-M-U_Y07gJ/s1600/IMG_0391.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCSQjurhn0JCW2rQ6Saf3ABZKanpuKqmfp58QbrLHIf-Q9uSRpu16EYBqKX3AvtQBO9xi_yQ3V3rZ-ynF5o6dzFIOyTO0QMF6LvDlI4lnU7uRtyIqhgZ2_LKq-7KYwgHFQP-M-U_Y07gJ/s200/IMG_0391.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filled to the brim with the creamy mixture, <br />the peppers are ready for their sausage toppers</td></tr>
</tbody></table>
Now you are ready to assemble! I sprinkled a little bit of the shredded cheese in the bottom of each pepper. Then, using a small spoon, fill the pepper with the cream cheese mixture. <br />
<br />
Rather than taking each of the peppers all the way through the entire preparation, I fin<span style="text-align: center;">d it easier to use the "assembly line" method and get each stage of the process done before moving on to the next step. That way, you don't end up with greasy hands from the bacon and a messy work area. </span><br />
<span style="text-align: center;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTwpgGmJNKaaNZOUX-cC6XiOR5uy8Ue9B8ly6ym_wZiIwHUSVHTTWaCe6-_VpSL_a7Ribw_BP1NGGefRnGtBO_f1gn1mVL8nxFYE4VyYjAXYr-VVy88uDCX6xL1cpSw1xue9m7AaP2NYC/s1600/IMG_0392.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTwpgGmJNKaaNZOUX-cC6XiOR5uy8Ue9B8ly6ym_wZiIwHUSVHTTWaCe6-_VpSL_a7Ribw_BP1NGGefRnGtBO_f1gn1mVL8nxFYE4VyYjAXYr-VVy88uDCX6xL1cpSw1xue9m7AaP2NYC/s200/IMG_0392.JPG" width="200" /></a><span style="text-align: center;">Once you have them filled, place one of the sausage planks on top of each pepper. Push it down into the mixture slightly to secure it. Once you have them all assembled to that point, go get your bacon out of the fridge. By keeping it chilled up until this point it will be easier to wrap tightly around the pepper which gives you a better chance at it staying together when you cook them. </span><br />
<span style="text-align: center;"><br /></span>
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmuztTJ4HpbWxGBg_9qH50Fp-gJr2dfEty9RQdXqQ2_MqVUDXxFGivvsGb4Wi9jVhx33pAt7dp-c9MedGD_I2ocA0OWpneY7uMeoUhESin7yQaIAy5NP1Z_JgxKY4M9JzclGOP96e6mMM/s1600/IMG_0394.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmuztTJ4HpbWxGBg_9qH50Fp-gJr2dfEty9RQdXqQ2_MqVUDXxFGivvsGb4Wi9jVhx33pAt7dp-c9MedGD_I2ocA0OWpneY7uMeoUhESin7yQaIAy5NP1Z_JgxKY4M9JzclGOP96e6mMM/s200/IMG_0394.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon wrapped tightly, overlapping to help keep <br />the filling inside the pepper.</td></tr>
</tbody></table>
<span style="text-align: center;">To wrap the peppers, just pick up one of the halves and starting at one end wrap the bacon all the way around. Overlap it as you go so it is nice and tight and completely covers the sausage and cream cheese filling. When it bakes, some of the cheese will ooze out so you want the bacon wrapped tightly to help keep the filling inside the peppers. You can use a toothpick to keep the </span>bacon in place if you want. But if you plan on grilling them, be sure to soak the toothpicks in water before hand.<br />
<span style="text-align: center;"><br /></span>
<span style="text-align: center;">At this stage, you can either bake or grill them. If you grill them, you are going to have to keep the grill at a medium steady temperature. You should not turn or flip these at all. Just set them on the grill, and cook them with the cover closed so the heat inside the grill crisps up the bacon. Indirect heat would be best for this, so place your coals off to one side and place the peppers on the side without the coals. Grill until the bacon is crispy and brown and the peppers are cooked through. </span><br />
<span style="text-align: center;"><br /></span>
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Jb5VRlkG3BUDz2otHkWeIrbXsNkwl4eNxyMRLQClyrnfwo0PobsW_8VQ14FxwTNI2-RRmt8CglKiBHiHnXhfn7Vr8ISgSN5IALYzkJTH04Ly71gzaTUMay94oXVrscijOGfWdd443Fyq/s1600/IMG_0397.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Jb5VRlkG3BUDz2otHkWeIrbXsNkwl4eNxyMRLQClyrnfwo0PobsW_8VQ14FxwTNI2-RRmt8CglKiBHiHnXhfn7Vr8ISgSN5IALYzkJTH04Ly71gzaTUMay94oXVrscijOGfWdd443Fyq/s200/IMG_0397.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They look like bacon wrapped <br />presents for your guests to enjoy!</td></tr>
</tbody></table>
<span style="text-align: center;">To bake them, set the oven at 425 degrees, and bake for 25-30 minutes. This will depend on your oven and the size of the peppers you are using, so just keep an eye on them. </span><span style="text-align: center;">You want the bacon to be crispy, but not burnt. Some of the cream cheese filling will ooze out, but don't worry too much about that. When you transfer them to a serving dish they will look fabulous. </span><br />
<span style="text-align: center;"><br /></span>
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bwWWXYnsdbtCUgoZvExRcVT4qDKSsvHxOGPt49SOzi_seTXTZF2vYaGaC0tGJT_JNyf61zxhk6N1OIb2Qvz682Pu7x6S-_takHPtwqTX5ztWSpB3r9llkS8XB2bjOFZy6060REl_GrRe/s1600/IMG_0401.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bwWWXYnsdbtCUgoZvExRcVT4qDKSsvHxOGPt49SOzi_seTXTZF2vYaGaC0tGJT_JNyf61zxhk6N1OIb2Qvz682Pu7x6S-_takHPtwqTX5ztWSpB3r9llkS8XB2bjOFZy6060REl_GrRe/s200/IMG_0401.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A great shot of the filling and <br />sausage wrapped in crispy bacon!</td></tr>
</tbody></table>
<span style="text-align: center;">You can use aluminum foil on your pan if you want an easy clean up. My husband was lamenting that I forgot that step when I made them because I was so excited to get them in the oven! Lucky for me, he loved the final product so I was quickly forgiven. </span><br />
<span style="text-align: center;"><br /></span>
Just one bite and we both decided that this treat was a definite winner. And, considering that the Chicago Blackhawks went on to win an amazing last minute Stanley Cup victory later that evening, I think these might have become our "good luck" game time snack! <br />
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<b><br /></b>
<b>Bacon Wrapped Cheddarwurst Poppers</b><br />
<span style="text-align: center;">5 large </span>Jalapeños<br />
10 - 12 pieces Bacon<br />
Cheddarwurst sausages<br />
1/2 c. shredded Colby Jack Cheese<br />
1/2 c. Cream Cheese (I used Veggie)<br />
1/4 c. Sour Cream<br />
Salt and Pepper<br />
<span style="text-align: center;"><br /></span>
<span style="text-align: center;"><br /></span>
<span style="text-align: center;"><br /></span>
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Anonymoushttp://www.blogger.com/profile/03105110835412609796noreply@blogger.com0tag:blogger.com,1999:blog-927390671823449738.post-42560278197002903472013-06-04T22:07:00.000-05:002013-06-04T22:07:17.933-05:00The Magic of A GardenThis will be the third year I have planted a vegetable garden. When we moved in our current home, most of the groundwork had already been done. The previous owners had put up a cute little white fence (completely lined with rabbit-proofing chicken wire) surrounding the most perfect little plot of earth. Not so big that it proves to be overwhelming, but plenty of space to happily grow a variety of plants. As soon as I saw it, I knew I needed to start a garden. <br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxY8WKQ50_6ivLIarwRJp7mBE2q0LejD9ghaeF8t12nDZutbWOnd9t8eCnyvzhFFt0TyBEZz8TkvY6vi753echo4QxqdPZzphg0NBzlYvlU9s-aOYU8ujfwLwMHFF_vl44QDSpTyaR91rV/s1600/IMG_5866.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxY8WKQ50_6ivLIarwRJp7mBE2q0LejD9ghaeF8t12nDZutbWOnd9t8eCnyvzhFFt0TyBEZz8TkvY6vi753echo4QxqdPZzphg0NBzlYvlU9s-aOYU8ujfwLwMHFF_vl44QDSpTyaR91rV/s200/IMG_5866.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Working the manure, compost <br />
and dirt with the tiller.</td></tr>
</tbody></table>
Mother Nature was certainly not on my side this year; even the spring onions I started inside didn't take. <br />
Last weekend proved the perfect opportunity for me to plant as the weather was a bit on the cool side, and the rain actually let up for a change. My husband and I spent one day just prepping the soil. While the last two years have been productive, I thought the quality of the soil needed to be improved for this year so we added several bags of mushroom compost, cow manure and garden top soil to really give the plants the food they needed. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltAzUpf0X7bVoqVVWtJl3V2BssRrJx05Yr-obsvGmjGp0kHkkj9MGRoJ7zZSQgO68jJnR01K7G9IriDPJjCg8kR4PStnUeMyKFtuKt9Q1u9m-GcUwVPi3QuE1P3gbi5si2LwNLYzkqMy7/s1600/IMG_5868.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltAzUpf0X7bVoqVVWtJl3V2BssRrJx05Yr-obsvGmjGp0kHkkj9MGRoJ7zZSQgO68jJnR01K7G9IriDPJjCg8kR4PStnUeMyKFtuKt9Q1u9m-GcUwVPi3QuE1P3gbi5si2LwNLYzkqMy7/s320/IMG_5868.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All ready for planting! The soil was so soft and<br />
pillowy you sort of sank in it when you walked.</td></tr>
</tbody></table>
A rented tiller (an absolute must for this tough work!) made for a fun afternoon project for my husband. Any time he gets to play with power tools or yard equipment it's a good day for him. But man was he a huge help! Another new thing we are trying this year is the addition of peat moss. After last year's scorchingly hot temperatures with little to no rain I wanted to be sure to hedge my bets on the soil being able to retain water. Peat moss loosens compacted soil and improves water retention, aeration and drainage. It also helps prevent the leaching of valuable nutrients and promotes root development. Where was this stuff last year when I needed it? Lesson learned. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZToAeqFkmQSPrml-qfqgLCUDCa2L10Ihez31j_btZttUf-OgAWBqRa5ZYyIDTVv2SvVpJve9HkS53bgn1o3cRkZoeurpBAwzm3qulDy-cNSRrEgF2p72fsWtBuu1AV-CcJONsZzUojpq/s1600/IMG_5870.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZToAeqFkmQSPrml-qfqgLCUDCa2L10Ihez31j_btZttUf-OgAWBqRa5ZYyIDTVv2SvVpJve9HkS53bgn1o3cRkZoeurpBAwzm3qulDy-cNSRrEgF2p72fsWtBuu1AV-CcJONsZzUojpq/s200/IMG_5870.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mapping out where you want things<br />
to go helps make sure you stay organized.</td></tr>
</tbody></table>
One of my favorite things to grow is peppers so I always plant a large variety - - Bell Pepper, Jalapeño, Serrano, Habanero, and Poblano. I plan to utilize them in all manner of ways including salads, salsas, stuffed jalapeños (wrapped in bacon, on the grill!), guacamole and of course pickling. There is something strangely addicting about pickled jalapeños. They are great in Bloody Mary's too!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hzvzWl9mzKpLpGtePNvKt7sIy6yQ9C1lj2-yB2nAX-JwvJ01tq3nfW5xTVDECRTPSYPqx15I_gX-BSTb7CGGviZ4T_ja2fAKtRC9yq_I54Lmr-McysqRgYZC7v9tPk18ssG1Z69r9DAc/s1600/IMG_0018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hzvzWl9mzKpLpGtePNvKt7sIy6yQ9C1lj2-yB2nAX-JwvJ01tq3nfW5xTVDECRTPSYPqx15I_gX-BSTb7CGGviZ4T_ja2fAKtRC9yq_I54Lmr-McysqRgYZC7v9tPk18ssG1Z69r9DAc/s200/IMG_0018.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Radishes starting to sprout <br />
after just one week!</td></tr>
</tbody></table>
The other thing I love to grow are tomatoes. This year I planted Yellow Pear, Cherry, Roma, Early Girl, and a Black Krim Heirloom variety. I think we might eat a variety of tomato with every meal once they start coming in. Caprese salads with mozzarella and fresh Basil are a favorite although we eat them in dozens of other types of salads. And my husband's favorite dish is a called Pasta Ponza which has roasted cherry tomatoes with bread crumbs, parmesan cheese and capers, all baked until crispy and golden and then tossed with pasta. It is delicious! I will definitely share that one in a future blog.<br />
<br />
In addition to the peppers and tomatoes, I am growing Pattypan Squash and a Magic 8 zucchini which is a new variety for me. Small and compact the pattypan are really great on the grill, and go perfectly with my fresh pesto. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYx90RksicU__jJx3rOkMj0eehNXWZXCscgnAp8NfTdsWczz_41lQ5FE2aP8ujV7McVdw1H5RPx-wqwGe9y_i7-bbx4_X4eiHbzc24BwLAktV_Tj1jwq5nCtAN_2sqh7D86x4whyphenhyphenqnOmq/s1600/IMG_0012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYx90RksicU__jJx3rOkMj0eehNXWZXCscgnAp8NfTdsWczz_41lQ5FE2aP8ujV7McVdw1H5RPx-wqwGe9y_i7-bbx4_X4eiHbzc24BwLAktV_Tj1jwq5nCtAN_2sqh7D86x4whyphenhyphenqnOmq/s200/IMG_0012.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oregano, Chives, Rosemary and Dill. They <br />
will grown in quite nicely and fill the pot <br />
as they grow.</td></tr>
</tbody></table>
I also planted two different kinds of Cucumbers, Lettuce/Mesclun, Radishes, Carrots, and Onions. Like the tomatoes, there are a variety of dishes I utilize the cucumbers in including pickling them and serving them sliced super thin in a Red Wine vinegar dressing with dill and onions.<br />
<br />
My plants usually tend to give me way more cucumbers than we could ever eat so I give some to friends, co-workers and random people on the street. :) But seriously, it is usually a pretty grand bounty which makes me <i>feel</i> like an accomplished gardener. <br />
<br />
To make sure I can get all those veggies to fit in my little garden, I have to do some pre-planning. I like to actually draw it out and give myself a few options. You need to take into consideration if any parts of your garden get more sunlight than others and of course you should think ahead to how you are going to reach the plants to harvest from them. The version/layout pictured here was version #5 I think. I always go back and forth on where I want to put things, and inevitably, I don't end up with everything right where I mapped it, but for the most part I try and stick with the plan. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBn6tWFflBNrTwz47d3P0-_WTKMlYYXkc-xyZK2a1vjkjtoHgVcDgnJRuJD6eAOANkGCKbK2376FgUki4IaheDvODC8AKmHXdq_C15JPsvyZZfC_GyytnNk7cpVWfYWuqggfKeBdWwskm/s1600/IMG_0013.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBn6tWFflBNrTwz47d3P0-_WTKMlYYXkc-xyZK2a1vjkjtoHgVcDgnJRuJD6eAOANkGCKbK2376FgUki4IaheDvODC8AKmHXdq_C15JPsvyZZfC_GyytnNk7cpVWfYWuqggfKeBdWwskm/s200/IMG_0013.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil and Thyme. I'm going to add Thai Basil <br />
to this pot in the open space remaining.</td></tr>
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In addition to the vegetable garden, I also have a pretty extensive herb garden this year. For most of the recipes I make throughout the summer, it is the herbs that add the perfect accent to the dishes. After all, a Caprese Salad isn't a Caprese without the Basil! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuRqX9rKP8EzLdapLtUx4QLJFlQ9rNE2AT8jTMcG3g7JK_Qgzt2REeGIfAeZKaozxhXn8KAcgQoUFda8X1QJzJCBNZwt4YY9RMngxgmrIbnEPJ2zetz05C4QYzkkZgEix23h6vXCTMKdK/s1600/IMG_0041.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuRqX9rKP8EzLdapLtUx4QLJFlQ9rNE2AT8jTMcG3g7JK_Qgzt2REeGIfAeZKaozxhXn8KAcgQoUFda8X1QJzJCBNZwt4YY9RMngxgmrIbnEPJ2zetz05C4QYzkkZgEix23h6vXCTMKdK/s320/IMG_0041.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cleaned Radish Sprouts make a great addition<br />
to salads. Their peppery bite hints at the<br />
tasty harvest to come</td></tr>
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This year I am growing Basil, Thyme, Rosemary, Dill, Oregano, Chives, Parsley and Cilantro. Its spread out amongst a few different larger pots and I have my Cilantro in a separate smaller container. It is more fussy and needs to be kept in cooler places to keep it from "bolting", which really just means it goes to flower. Because I know I will want to make lots of pesto I also have several other flower boxes of just Basil seedlings (which you might remember I started this Spring inside) that are coming along quite nicely. <br />
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I will continue to post pictures of the garden so you can see the progress as we move through the season. It is always amazing to me how quickly the plants go from small little plantings (or seeds even!) to full grown plants that make the garden their domain. Having plants that produce results at different times makes gardening a lot more rewarding as well. Just two weeks in and I'm already thinning out my Radishes and enjoying salads with the greens that I pulled. Its amazing how quickly they grow! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQa1OXeavyWkVIjPg8I6Dq_CSHTFM9quWz3c_TSJm8EPgoy5kYFg5rBISZJFc0fygChPafwu058UuGBUOSncBTIIWoAK7mJCCdrbeNmZBabg2gWwd91nKKz9YF1dOec8azzSUqubWyTH1B/s1600/IMG_0054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQa1OXeavyWkVIjPg8I6Dq_CSHTFM9quWz3c_TSJm8EPgoy5kYFg5rBISZJFc0fygChPafwu058UuGBUOSncBTIIWoAK7mJCCdrbeNmZBabg2gWwd91nKKz9YF1dOec8azzSUqubWyTH1B/s320/IMG_0054.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A view from the front gate of the garden. And once it stops<br />
raining for more than a day I will clean off the path! <br />
That pot on the step is my garlic!</td></tr>
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Nurturing the garden and watching things grow and become ready to harvest helps me to appreciate the food we eat and the work that goes into making it a reality. It might sound cliche but it really is true that nothing tastes quite as good as vegetables grown from your own garden. There is a satisfaction that growing and producing your own food brings that can't be explained. You just have to experience it for yourself.<br />
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The wonder of watching as the garden takes on its own identity - - as the bees busily go about doing their jobs, and the plants reach for the sky - - makes me truly appreciate the flavors and the bounty from the garden each and every year. There really is something quite special about getting to be there and about being a witness to the magic that is a garden.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_5RLwNxELtFahyfxP0tVWiaA3uQQdH3pUQE3bhATPzrzLjjQzfQC1A_RN5bYoJGDmUgIaJFBLPLjXfrLtwSw4EZfGGRFP747QyzkJkbB9V2tt5yL2ajI9htFBScItEqR3vrscrgZiGMVi/s1600/IMG_0055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_5RLwNxELtFahyfxP0tVWiaA3uQQdH3pUQE3bhATPzrzLjjQzfQC1A_RN5bYoJGDmUgIaJFBLPLjXfrLtwSw4EZfGGRFP747QyzkJkbB9V2tt5yL2ajI9htFBScItEqR3vrscrgZiGMVi/s320/IMG_0055.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another view of the garden; Tomatoes in cages, cucumbers along<br />
the back with trellises and the radishes coming in along the front. </td></tr>
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