tag:blogger.com,1999:blog-78137284309578809142023-11-16T02:54:48.918-05:00This Food is My JAM4 adventures in eating, cooking, and all things food related, based from NY to DC to CA (with lots of travels in between).Jennhttp://www.blogger.com/profile/00866196783067517793noreply@blogger.comBlogger222125tag:blogger.com,1999:blog-7813728430957880914.post-68056724451164240372014-11-10T19:10:00.000-05:002014-11-13T13:37:07.507-05:00Pumpkin Pancakes<span style="font-family: Arial, Helvetica, sans-serif;">One of my favorite ways to spend a Sunday morning is to eat a big breakfast with my hubby in our apartment. I live in New York City and there are a million amazing brunch places to eat, but sometimes it's nice to just stay indoors with your pajamas on and avoid the long lines (especially once the temperature starts to dip)! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">After brewing a warm cup of coffee, I scoured the internet for pancake recipes. With the changing season, I think we all get the compulsion to eat all the pumpkin things. Now this can go too far, what with things like pumpkin spice oreos (Disclaimer: I have not actually tried these and they may actually be delicious and probably toxic). But I think we can all agree that n</span><span style="font-family: Arial, Helvetica, sans-serif;">othing says fall like pumpkin pancakes! I don't have a go to recipe, so I did my usual googling for recipes. The words "fluffy" really got my attention in this recipe for </span><a href="http://www.kitchentreaty.com/fluffy-pumpkin-pancakes/" style="font-family: Arial, Helvetica, sans-serif;">Pumpkin Pancake</a><span style="font-family: Arial, Helvetica, sans-serif;">s</span><span style="font-family: Arial, Helvetica, sans-serif;">. It's hard to determine what's going to be a recipe winner and sometimes you've gotta go with your gut and hope that the Internet gods don't screw you. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe turned out to be a winner indeed. Definitely fluffy (I mean look at that beautiful stack of pancakes)! As for the making of the batter I only have a few tips. First, always remember to melt your butter early on so it can cool adequately. You don't want warm butter curdling your eggs (and no that's not code for something else). Second, sift your dry ingredients together, it will make for a less lumpy batter. </span><span style="font-family: Arial, Helvetica, sans-serif;">Finally, the hardest part of making pancakes to me is figuring out the right temperature for my skillet. My first one always ends up slightly burnt on top and undercooked inside. I recommend using a little bit of batter to make a tiny, sacrificial, practice pancake. If you screw it up, you can share that one with the trashcan. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">After the first sacrificial one, I had some beautifully brown, fluffy pancakes. This recipe makes 12 pancakes, so come to the table hungry or invite some friends. Because what is better than breakfast food, right Leslie Knope?!</span><br />
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<br />Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com1tag:blogger.com,1999:blog-7813728430957880914.post-4847886739341544202014-01-22T10:57:00.002-05:002014-11-13T16:01:07.369-05:00Day 3: Whole Wheat Buttermilk Bread<div class="separator" style="clear: both; text-align: center;">
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I knew I should have finished these blog posts before I started school again! Oh well, my posts may be a bit delayed, but I do plan to write about my 7 days of home cooking. For Day 3, I wanted to try my hand at baking bread. It is not something I attempt often, maybe twice a year, but I always love the smell of bread baking in the oven. Baking bread can seem very daunting, what with the kneading and the rising and then kneading and more rising. Who has time to cook let alone bake bread? But aside from the time needed to rise, baking bread isn't all that complicated. I suggest baking on a Saturday or Sunday when you don't have much to do. It can be so relaxing kneading dough and then there's the final product - fresh baked bread!</div>
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I decided to peruse some of my cookbooks that have been collecting dust on the shelf. I settled on a book that my mother used when I was growing up called "Nikki and David Goldbeck's American Wholefoods Cuisine"published in 1984. The cookbook contains 1300 meatless wholesome recipes and may become a book I use more in the coming year. Although this buttermilk whole wheat bread was not something my mom made often, baking this bread makes me feel connected to my mom (and that just makes me happy). In my family we have recipes that my mom made again and again and have become almost part of the family. I guess that's why I like cooking so much, because it becomes a centerpiece around which family and friends gather. Baking bread seems like a new tradition I could incorporate into my family.<br />
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This recipe makes 2 loaves, I made one in the standard bread pan and another freeform boule in a cake pan. While my technique may need some refining (I don't think it rose as much as I would have liked) the bread was tasty. I used it in grilled cheese with turkey sandwiches for dinner and toast the next morning (as well as several other sandwiches during the week)! So the next time you have a few hours to kill give this recipe a try.<br />
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<u>Buttermilk Bread</u><br />
Makes 2 loaves.<br />
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2 tbsp yeast<br />
1/2 cup warm water (should be between 100-110 F)<br />
2 cups buttermilk (I used 2% and added 2 tbsp vinegar)<br />
1/4 cup oil<br />
1/4 cup honey<br />
2 tsp salt<br />
about 5 1/2 cups whole wheat flour<br />
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Soften yeast in warm water. When dissolved stir in remaining ingredients, adding as much flour as possible in the bowl and kneading in the rest as necessary. (Note: This dough is a little sticky so I added a little more flour which may be why my bread was a little denser). Knead for 5-10 minutes.<br />
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Cover dough in an oiled bowl and let rise for 1 hour or until doubled. Punch down and let rest for 10 minutes.<br />
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Shape into two loaves; cover and let rise for 45 minutes until doubled (Note: you can wet a towel and use that to cover your loaf to prevent it from drying out). Preheat oven to 375 degrees F near the end of the second rising.<br />
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Bake for 35-40 minutes until nicely browned. Removed from pan and let cool completely until slicing.<br />
<br />Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com1tag:blogger.com,1999:blog-7813728430957880914.post-2080931267313740572014-01-17T17:41:00.002-05:002014-11-13T16:00:37.884-05:00Day 2: Vegetarian Quinoa Chili<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivT14rbsjAm3PnF1_oskqTSCbxQtLpeI33pdfjs0QH_onjIcsJI504d1nZ59bwcMp5qxc1YPm_dW6jCElzOxGOOiGXvKjen1I6AL1bB6wOfawUOI3BL35B-Jcmdt_SvxPG7D-AHgM1Kp4/s1600/quinoa-chili.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/AVvXsEivT14rbsjAm3PnF1_oskqTSCbxQtLpeI33pdfjs0QH_onjIcsJI504d1nZ59bwcMp5qxc1YPm_dW6jCElzOxGOOiGXvKjen1I6AL1bB6wOfawUOI3BL35B-Jcmdt_SvxPG7D-AHgM1Kp4/s1600/quinoa-chili.jpg" height="320" width="233" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courtesy of ww.twopeasandtheirpod.com/ </td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Day 2 out of 7 of Ariel's home cooking adventure. Day 1 was a great success, providing me with delicious leftover pork chops with apples and onion for lunch on Day 2. Continuing with the healthy, simple meal theme, I decided to cook up a new favorite chili recipe of mine which I discovered on <a href="http://www.twopeasandtheirpod.com/vegetarian-quinoa-chili/">Two Peas and Their Pod</a>. I love that this chili is packed full of veggies and protein rich quinoa. One of my problems with other veggie chili recipes is that it can be more soup-like due to the lack of ground beef. The quinoa comes in and adds this great texture, in addition to the protein punch. It really mimics that chunky beef chili consistency. I love that quinoa is being incorporated into more and more recipes (ancient grains revolution)! And not all quinoa recipes "taste like a dirty old tree branch" (see video below).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe includes a plethora of veggies: carrots, celery, zucchini, onion, and peppers. This recipe is great in that you can totally swap out any veggies for others that you prefer (I omitted the celery). And it really comes together in a cinch. Plus you have leftovers the next day (which tastes even better). I think one of the keys to successfully eating at home is to cook meals that will provide you with some extras, so you're not constantly cooking every night or making lunches everyday. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This quinoa chili really hit the spot on the cold winter night. I served it up with some blue corn chips (whole grain party!)</span>Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com1tag:blogger.com,1999:blog-7813728430957880914.post-36498186597518816982014-01-15T16:11:00.001-05:002014-01-15T16:24:49.974-05:00Another Year, Another Resolution to Cook More: Day 1<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Pork chop with apples and onions</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Over the holidays I got to talking with my family about New Year's Resolutions. So many of us attempt the same resolutions: to eat healthier, to exercise more, etc. Such resolutions can seem so daunting. How will I keep up with my resolution when I didn't last year? I personally feel the same way. However, I like that a new year provides an opportunity to reflect and make new goals. Doesn't the word "goal" sound much nicer than "resolution"? So I decided to make a small goal for myself and a larger goal. Studies have shown that when we make small weekly goals for ourselves, we stick to them better. My larger goal is to cook more at home and dine out less frequently. In addition to being a healthier and more cost-effective means of eating, I also love cooking. Cooking is a huge stress reliever for me, but I often convince myself that I don't have the time. However, within the 45 minutes it takes for the delivery guy to show up, I know I could easily have cooked a meal. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">But how to commit to such a task? I decided to start with a small goal of eating all of my meals at home for 1 week. This goal was a little more feasible for me because I have been on break from school. However, I am hoping that this week-long exercise will become more of a habit and will trickle over into the next weeks and months. So I plan to blog about my progress during this week-long experiment. This won't be in real-time (I started Wednesday, January 8 after I got back from traveling), but I hope you enjoy reading about my "home cooking adventure".</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When I got home from my 2 week holiday spent in Virginia and Miami, where I indulged in good food, drink and company, I really wanted to cook some simple meals with plenty of veggies. While some might try to balance their holiday diet by eating several salads a day, I prefer a fuller meal. I wanted a lean protein and some veggies on the side. Wanting to try something other than chicken or fish, I looked to pork. <a href="http://www.porkandhealth.org/NutritionFacts/42/LeanestCutsofPork.aspx#.Utb0d2RdV6s">Boneless loin pork chops are actually fairly low in fat</a> (see image to right). Something about pork chops and apples sounds so comforting. I came across <a href="http://www.marthastewart.com/342231/pork-chops-with-apples-and-onions">Martha Stewart's simple recipe, which was super easy to make</a>. </span><span style="font-family: Arial, Helvetica, sans-serif;">All you need is pork chops, apples, onion, beer, oil, butter, salt, and pepper. I used granny smith...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You start by seasoning the chops and then browning them in a pan over high heat for 5 minutes on each side. You set them aside and then saute apples and onion for 8 minutes. You deglaze the pan with some beer (I chose an IPA that I like so I could drink the rest) and then return the chops to the pan to finish cooking. Et voila, succulent porks chops with delightful apple and onion mixture on the side.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Sauteed apples and onion.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwktzQtg1Iw8KQKeEhmq4Y5LMJRrnyXoMDMCVXRKiMqaV_V5TWOnW6IzWMMV9cfX63tKhEUpXmZfWpbwA3CfzvFXLCCV14AE4tSvs4DdrBZ3_KpfGF-HN5zwyUrwXRwJl1jOLEp1avR8/s1600/IMG_1247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Pork chops returned to the pan to finish cooking.</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">While the pork chops are cooking, you can roast some veggies to go alongside. I've said it several times before, but this is my favorite way to cook vegetables. Roasting caramelizes the vegetables, bringing out sweetness. I added some rosemary, salt, and pepper to my brussel sprouts and carrots. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Roasted brussel sprouts and carrots with rosemary.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjmd_oNEyEs3TDD_DKeSv5ASxesd-KZIDIfYIY-eKxKwvHunnyLG-oMMdwk4QBo93kg0MVWm8kA-xqU-Mf2cn5MWuovLqnLisJnWOw-x_n0y08CQEzzdgps7v6KR4Hmb5QeODhEg2J5w/s1600/IMG_1252.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjmd_oNEyEs3TDD_DKeSv5ASxesd-KZIDIfYIY-eKxKwvHunnyLG-oMMdwk4QBo93kg0MVWm8kA-xqU-Mf2cn5MWuovLqnLisJnWOw-x_n0y08CQEzzdgps7v6KR4Hmb5QeODhEg2J5w/s320/IMG_1252.JPG" height="240" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Final product. </span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">And while this isn't an Ina Garten recipe, I have to steal her trademark, "What could be better than that?!" </span><span style="font-family: Arial, Helvetica, sans-serif;">Day 1 was complete and I was feeling good about having these leftovers for lunch tomorrow.</span></div>
Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com3tag:blogger.com,1999:blog-7813728430957880914.post-13809999939333280272013-04-16T01:32:00.000-04:002013-04-16T01:32:00.098-04:00A Taste of India - Punjabi Style<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/AVvXsEhyI66ZQ16t2yEp9_1YRtYxqNtkwAV20bUvwomaoPgELUcX2oQy_k8SajmrqYzZDx0ksVSDLK_-3c07V50hka4Q_tplARh-BDQmzefApunFN43L7T5B-Ma2Ludz9oXxA9vTew6TbGs003c/s1600/IMG_0258.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyI66ZQ16t2yEp9_1YRtYxqNtkwAV20bUvwomaoPgELUcX2oQy_k8SajmrqYzZDx0ksVSDLK_-3c07V50hka4Q_tplARh-BDQmzefApunFN43L7T5B-Ma2Ludz9oXxA9vTew6TbGs003c/s320/IMG_0258.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Naan (left) and chana masala.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">I love having vegetarian friends over for dinner. First, because our vegetarian friends are awesome. Second, because it forces me to think a little outside of the box when I am planning a meal. Indian cuisine is very vegetarian friendly and I <a href="http://thisfoodismyjam.blogspot.com/2009/04/chana-masala.html">had made chana masala with some success in the pas</a>t, so I decided to build my meal around an Indian theme. </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19.1875px;">The majority of the Indian food that we eat in the U.S. is Punjabi cuisine.</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19.1875px;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Punjab is a very fertile, agricultural state, known </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19.1875px;">as the "Granary of India" or "India's bread-basket". </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19.1875px;">One of the most popular breads is naan. </span><span style="font-family: Arial, Helvetica, sans-serif;">I saw a recipe </span><span style="font-family: Arial, Helvetica, sans-serif;">for </span><a href="http://www.bonappetit.com/recipes/2013/04/onion-naan" style="font-family: Arial, Helvetica, sans-serif;">naan in Bon Appetit</a><span style="font-family: Arial, Helvetica, sans-serif;"> magazine that piqued my interest. So with chana masala and naan on the menu, I chose <a href="http://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer-spinach-with-indian-cheese-recipe/index.html">saag paneer </a>to round things out and provide some greens. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZh2ILaVbz9cQ9F-sytmWh9trbzYljytXnt3xZ6_tZ-1uuh-1S07gLphoUPvmni3PYlzzE40v3Wx1aLLXxYq7BAjU49KN84LlehYUnHkO4m74Tj7MEwEmUQLWDB3yckwpcXzfq4TXUjx8/s1600/IMG_0259.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZh2ILaVbz9cQ9F-sytmWh9trbzYljytXnt3xZ6_tZ-1uuh-1S07gLphoUPvmni3PYlzzE40v3Wx1aLLXxYq7BAjU49KN84LlehYUnHkO4m74Tj7MEwEmUQLWDB3yckwpcXzfq4TXUjx8/s320/IMG_0259.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Naan cooking in my cast iron skillet.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Some notes on the naan first. Leavened breads are always a little intimidating, especially ones that are cooked in a tandoor, but I like a challenge.</span><span style="font-family: Arial, Helvetica, sans-serif;"> This recipe is made like typical bread recipe, but only requires one rise. To mimic the clay oven called the tandoor, the recipe recommended using a cast iron skillet. I recommend seasoning your skillet the day before, not while you are trying to make the dough (woops). Luckily, the skillet browned the bread nicely. The bread was soft with a little chew, but I felt like it was a little denser than what you find in restaurants. However, when I made these two days later I cooked them using a pizza stone with better results.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfUhcqr3pzeLX6u1BZFMNNYeURywy-P3vjq-RLzzaelR2jDTpOJr_HFDCXcJ8sZgfZ9o_fdoZSCK7QZmwrzqJgX5FqO3uRu1LC5QPnjdFi5EBfNhG8hAh8SckL8yuOYjb04KN7QpOp20/s1600/IMG_0260.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfUhcqr3pzeLX6u1BZFMNNYeURywy-P3vjq-RLzzaelR2jDTpOJr_HFDCXcJ8sZgfZ9o_fdoZSCK7QZmwrzqJgX5FqO3uRu1LC5QPnjdFi5EBfNhG8hAh8SckL8yuOYjb04KN7QpOp20/s320/IMG_0260.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Saag paneer (literally spinach cheese)</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">The chana masala and the saag paneer utilized many similar ingredients: coriander, cumin, ginger, and chiles. This masala (spice mix) provided similar flavor profiles, but the tomato sauce in the chana masala gave it an acidic spin, whereas the saag paneer utilized paneer (or in this case tofu) and yogurt which mellowed the spice and heat a bit. Both dishes were tasty and I could easily have doubled the chana masala for our dinner party of four. To help with the heat, I made my own raita using whole milk yogurt, cucumber, lemon juice, and mint. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Happy diners!</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Three hours later we served up our Indian feast with a delightful Jarvis Merlot. So maybe my menu was a little ambitious for a weeknight, but it sure was fun! I really enjoyed stepping outside of my comfort zone and trying some new recipes.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEnHYH_hfRdZLf67B4FODSvppjDnuFJJ5uCLaSU3QaJpUCLE0Zgct4KGDY_AYuiQXpNgZvJ4hw3_ADr2sz0_WgeMHYaxLcPcBSxDQWXVezrwTmBYK72h5ief9jHpeNcuZQifwjlORrn8/s1600/IMG_0261.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEnHYH_hfRdZLf67B4FODSvppjDnuFJJ5uCLaSU3QaJpUCLE0Zgct4KGDY_AYuiQXpNgZvJ4hw3_ADr2sz0_WgeMHYaxLcPcBSxDQWXVezrwTmBYK72h5ief9jHpeNcuZQifwjlORrn8/s320/IMG_0261.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">The final product. <span style="text-align: start;">Amanda brought some delicious green beans! </span></span></td></tr>
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<br />Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com4tag:blogger.com,1999:blog-7813728430957880914.post-117813926185669452013-03-31T21:42:00.001-04:002013-03-31T21:42:51.094-04:00Goat cheese and chard and herbs oh my!<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/AVvXsEjBegUBiUcq4LNW-LbWt-AET7okfihER3Vh-bOZii-dIBDePFdbl7hEmuoaqs49FOLozkBjHkyCzwG6KOEjbo3PYz1De_fc73sFpx3HkSYzA78za0mo6ZHzT7jht5sHushsQEZjBIItP8I/s1600/phyllo+pie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBegUBiUcq4LNW-LbWt-AET7okfihER3Vh-bOZii-dIBDePFdbl7hEmuoaqs49FOLozkBjHkyCzwG6KOEjbo3PYz1De_fc73sFpx3HkSYzA78za0mo6ZHzT7jht5sHushsQEZjBIItP8I/s320/phyllo+pie.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">NY Times picture perfect pie.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">I have so many bon appetit magazines, cookbooks, and food blogs for meal inspiration, that it can be overwhelming to choose one! I usually spend a little time (oh maybe several hours) perusing recipes and end up picking the one that looks like the most fun to make. When I saw this beautiful <a href="http://www.nytimes.com/2013/02/20/health/goat-cheese-chard-and-herb-pie-recipes-for-health.html?src=recg">savory pie in the NY Times Health section</a>, I thought, "I must make this crown of phyllo!" </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe is essentially a quiche with a phyllo crust. I honestly cannot remember using phyllo dough ever, with the exception of when I helped my mom make baklava when I was 13. This was part of the excitement with this recipe was trying a different kind of crust, plus I just loved the way this looked in the picture (spoiler alert: my crust didn't turn out as perfect as the NY Times pic). </span><span style="font-family: Arial, Helvetica, sans-serif;">Phyllo dough is a thin sheet of pastry made from wheat, water, and a little bit of oil. The sheets are super thin and dry out easily. The tricky part is layering the dough without tearing it. Each layer is brushed with a mixture of oil and butter to keep the layers together and so that they brown in the oven. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Once you have layered the sheets to form a crust, you can start pulling the filling together. First, the swiss chard is chopped, blanched in boiling water, and transferred to ice water (this stops the cooking process). The crucial step is to squeeze as much water out of the chard as possible, so your crust doesn't become soggy. Second, you blend the eggs and goat cheese together in a food processor. Third, you add the chard and chopped herbs (I used tarragon, chives, and parsley). Then pour into the crust and bake.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2ZMyPqr5I5BWSSFgS8Z3jxxNYNKhfaicJO5CyccLgjVuI7GsG9_t5DdqGqI_wHBU1AOWGgyv1eLjE_gBXLAI7KefS7L4yAY621GtHWN5DbCHmh_-yDmbzxbndnUzs-W68DrvJl9yVAQ/s1600/IMG_0158.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2ZMyPqr5I5BWSSFgS8Z3jxxNYNKhfaicJO5CyccLgjVuI7GsG9_t5DdqGqI_wHBU1AOWGgyv1eLjE_gBXLAI7KefS7L4yAY621GtHWN5DbCHmh_-yDmbzxbndnUzs-W68DrvJl9yVAQ/s320/IMG_0158.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">That crust is overphyllo-ing.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">As you can see the layers of my crust weren't as pretty as the NYTimes pic. However, I am fairly confident the flavors were similar. The phyllo makes for a particularly crunchy crust. And I especially enjoyed how the tarragon worked with the goat cheese. While traditional dough is probably what I prefer I would definitely make this again, especially when I am in the mood for something lighter (and easier to make).</span>Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com2tag:blogger.com,1999:blog-7813728430957880914.post-8138712316945774012013-02-13T21:47:00.001-05:002013-02-13T21:47:58.610-05:00Heart Shaped Pizza - Happy Valentine's Day<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/AVvXsEiYXe7-ECahaImY8lffPU6GWkOge0qLugNuAZJydO3IIp7ILoa9Bu0btispKFeQF0X-POHW0f0jjht0M-ps0Z_KWfDHddZ7zClp9ed8N1GUQszuzDUUqJzpYsVFIMQFKbJHywwXsheK1n8/s1600/IMG_0140.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXe7-ECahaImY8lffPU6GWkOge0qLugNuAZJydO3IIp7ILoa9Bu0btispKFeQF0X-POHW0f0jjht0M-ps0Z_KWfDHddZ7zClp9ed8N1GUQszuzDUUqJzpYsVFIMQFKbJHywwXsheK1n8/s320/IMG_0140.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">"You got a pizza my heart!"</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">AJ and I started a new Valentine's Day tradition a few years ago. Now every February 14 we eat heart-shaped pepperoni pizza! There is a local pizza chain called Pizza My Heart that serves up heart-shaped pies. The tradition is so popular that you can get the heart shape whenever you want! I love celebrating holidays with special traditions like this. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">"I love you mer-lot!"</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">My mom and dad got AJ two 375ml bottles of Jarvis winery's Merlot, which paired nicely with our pizza (you have to have wine with pizza). If you are looking for wineries to tour in Napa, <a href="http://www.jarviswines.com/">Jarvis</a> has an amazing cave tour. Plus their wines are incredible!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So what are some of your Valentine's Day traditions?</span>Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com1tag:blogger.com,1999:blog-7813728430957880914.post-20330420039269434942013-02-06T00:47:00.000-05:002013-02-06T00:47:35.574-05:00Superbowl Treats - Homemade Hostess Cupcakes<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyva7nP6SxCWtBgGW0lfqAQDEP1FYDsz1snhGaqp1Ik7tALdaUV5AJ8QVbcwhDWdSvyg9tX-CCSZsPYiYmwvcUralsxgVt6lp2THdzx2W3Ba9lMmcQz0I8XnJJs2AcbpjMCvD6r4QZY6E/s1600/IMG_0133.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyva7nP6SxCWtBgGW0lfqAQDEP1FYDsz1snhGaqp1Ik7tALdaUV5AJ8QVbcwhDWdSvyg9tX-CCSZsPYiYmwvcUralsxgVt6lp2THdzx2W3Ba9lMmcQz0I8XnJJs2AcbpjMCvD6r4QZY6E/s320/IMG_0133.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Homemade hostess!</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let's be honest, the Super Bowl is almost as much about the food as it is about the football game (and I can say that because I am a big NFL fan). </span><span style="font-family: Arial, Helvetica, sans-serif;">According to the <a href="http://www.huffingtonpost.com/2013/02/02/super-bowl-calories-exercise_n_2574821.html">Huffington Post</a>, an average of 1,200 calories are consumed during the game - that's over half of your daily caloric intake! </span><span style="font-family: Arial, Helvetica, sans-serif;">This year I was asked to bring dessert. I hadn't baked any over the top treats since Christmas, so AJ encouraged me to "go all out."</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The Super Bowl is all about simple comfort food, so I didn't want to do anything too gourmet. I thought about making whoopie pies until I stumbled upon a recipe for <a href="http://www.mybakingaddiction.com/copycat-hostess-cupcakes-recipe/">homemade hostess cupcakes</a>. Now, I have never been a huge fan of hostess goodies - they were dry and a poor substitute for my mom's homemade baked goods. However, the homemade version of hostess cupcakes was something I could get behind. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Combining the cocoa mixture with the butter-sugar mixture.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">The first step is to choose a good cake recipe. I heard good things about </span><a href="http://www.marthastewart.com/355559/devils-food-cupcakes" style="font-family: Arial, Helvetica, sans-serif;">Martha's devil's food</a><span style="font-family: Arial, Helvetica, sans-serif;"> recipe, and I am a </span><a href="http://thisfoodismyjam.blogspot.com/2009/08/what-hoot.html" style="font-family: Arial, Helvetica, sans-serif;">big fan of her one bowl chocolate cupcakes</a><span style="font-family: Arial, Helvetica, sans-serif;">, so I decided to try them out. The recipe was pretty easy to put together. Honestly, the hardest part of making cupcakes for me is pouring the batter into the tin evenly. Using an ice cream scoop helps though. :)</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Adding the dry ingredients, alternating with sour cream.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Oh hello cuppycakes!</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">When the cupcakes have cooled you can start on the frosting and filling. The filling is one of the most important aspects of the hostess cupcake. Now some recipes say that you can use marshmallow fluff, but I wanted to do these totally from scratch. The perfect homemade filling is a 7-minute frosting. Several recipes called for cooking the filling mixture over the stove and beating it with a hand mixer. I have attempted this before and it is a crazy, hot mess (not unlike myself after a night of drinking). I have a kitchen aid standing mixer and I needed a recipe that didn't need the use of a hand mixer being plunged into boiling syrup. After a minute or two of googling I came across </span><a href="http://www.kingarthurflour.com/recipes/favorite-fudge-birthday-cupcakes-with-7-minute-icing-recipe" style="font-family: Arial, Helvetica, sans-serif;">this one </a><span style="font-family: Arial, Helvetica, sans-serif;">which is perfect for the standing mixer, with the added bonus of keeping scalding hot syrup from getting all over your skin. This turned out mounds of fluffy, white, marshmallow-y filling (for detailed instructions see <a href="http://www.kingarthurflour.com/blog/2009/05/27/fluffy-white-icing-a-7-minute-solution-in-less-than-5-minutes/">here</a>). NOMS!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Marshmallow-y goodness.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">After the filling, comes the chocolate ganache frosting. I had the luck of having a sous chef who could make this for me (thanks honey)! I used the frosting recipe in the hostess cupcake blog. The trick with this one is to make sure you don't scald the cream. Then let the ganache cool a bit before proceeding to filling and frosting the cupcakes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I used the cone method for filling these. Which is basically what it sounds like. First, cut out a cone from the cupcake, creating a hole inside </span><span style="font-family: Arial, Helvetica, sans-serif;">(Note: I often carve out a little more from the cupcake to make a bigger hole)</span><span style="font-family: Arial, Helvetica, sans-serif;">. Cut off the tip of the cone. Place a teaspoon of filling inside the cupcake and then place the top back on. Drizzle ganache on top and repeat with remaining cupcakes. Save some of the filling for decorating with those trademark squiggles. I used a sandwich bag and it worked well.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Ready for my close-up!</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">These cupcakes were gobbled up at the Super Bowl party faster than the lights went out at the Super Dome! They were even better after a day in the fridge. Hmm next up </span><a href="http://duhlicious.com/2012/09/hostess-cupcake-pancakes/" style="font-family: Arial, Helvetica, sans-serif;">hostess cupcake pancakes</a><span style="font-family: Arial, Helvetica, sans-serif;">?</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Oh my goodness.</span></td></tr>
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Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com3tag:blogger.com,1999:blog-7813728430957880914.post-73994851478636263902013-02-03T11:03:00.002-05:002013-02-03T14:20:46.489-05:00Chicken Coconut Curry Soup<div align="center">
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The East coast has been hit with a major cold spell over the past week, and it's had me craving hearty comfort food. After having beef stew last week, I really wanted to switch gears and try something on the more exotic side. I love Thai food and curries, so I thought a coconut curry soup would really hit the spot after the snowy weather we've been experiencing. </div>
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Although this soup requires a handful of ingredients you may not have sitting in your pantry, it's well worth it to run out to the store and stock up. Most grocery stores these days carry a wide variety of international food items raning from Asian, Indian, Spanish, Middle Eastern and beyond. I didn't have any trouble finding eveyrthing I needed at the local Giant and Whole Foods. Once you have all your ingredients laid out, the process of making the soup is really quite simple. First I cooked rice (I made 2 cups cooked rice but you only need one cup for the soup) and roasted chicken breast in the oven. My mom taught me how to roast chicken from a recipe she has used from the Barefoot Contessa, Ina Garten. Ina Garten has some of the best recipes, and she's pretty fabulous. If you don't believe me, then maybe you'll trust Liz Lemon and Jack Donaghy in this 30 Rock clip:</div>
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Once you have the rice and chicken ready, you just chop up the onion, bell pepper and carrots ( I cheated and bought matchstick carrots) and sautee in a sauce pan. I added two cloves minced garlic and a half tablespoon grated ginger. After sauteeing for 5 minutes, you add the chicken, rice, curry paste, sugar and fish sauce and stir for a few minutes until incorporated. Then you add the the chicken broth and coconut milk and simmer for 15-20 minutes. I served the soup with cilantro, lime wedges and pineapple chunks (some family members may have opted for a pineapple free soup, so serving on the side made it easy to dress up the soup to individual's preferences). </div>
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If I were to personify this dish, it would be the Sofia Vergara of soups! Spicy, sassy, bold, and gorgeous. The rich and creamy coconut milk marries beautifully with the heat of the red curry paste. The fish sauce brings an added depth of that umami flavor. It's really doesn't have a 'fishy' taste, but rather a complexity of sweet, salty and sour. The chicken and rice add heartiness, and the veggies add earthness and texture. Cilantro, lime and pineapple bring a touch of brightness, tang and sweetness that contrasted with the spiciness of the curry paste. Pair this soup with a bright and slightly sweet riesling, (Kung Fu Girl Riesling is excellent) and you have a delicious and satisfying meal. <br />
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<strong>Chicken Coconut Curry Soup</strong> <br />
(from the Savory Sweet Life Blog - <a href="http://savorysweetlife.com/">savorysweetlife.com</a>)<br />
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2 tablespoons olive oil<br />
2 carrots, peeled, finely chopped (I used store bought matchstick carrots)<br />
1/2 onion, finely chopped<br />
1 red bell pepper, finely chopped<br />
1 cup cooked chicken meat (I used 1 package of chicken tenderloins which I drizzle with olive oil, salt and pepper and roasted at 350 F for about 20 minutes or until cooked through)<br />
1 cup cooked rice (I used Jasmine)<br />
2 tablespoons red curry paste (use more or less depending on how spicy you'd like)<br />
3 tablespoons brown sugar<br />
13.5 oz can Asian coconut milk or cream - unsweetend (I used reduced fat and it didn't notice a difference)<br />
21 oz chicken broth<br />
Optional: 2 tablespoons fish sauce, cilantro<br />
Reserve some coconut milk, carrots and bell pepper for garnish <br />
(I added pineapple chunks and served lime wedges and cilantro on the side)<br />
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Directions:<br />
In medium sauce pan, heat olive oil on medium heat and cool chopped onions, carrots, and red bell pepper for approximately 5 minutes. Add curry paste, brown sugar, chicken, rice and fish sauce stirring and sauteing everything until curry paste is completely incorporated (approx 2-3 minutes). Pour chicken broth and cooconut milk into the pan and give it a good stir for a half minute. Reduce heat to a medium and allow the soup to cook for 15-20 minutes. Serve with a spoonful of coconut milk added on top with a few match stick carrots and slice of bell pepper for garnish or add pineapple and cilantro and lime wedges! </div>
Maliahttp://www.blogger.com/profile/12297680152259490242noreply@blogger.com1tag:blogger.com,1999:blog-7813728430957880914.post-65741891778074592662013-02-01T00:21:00.001-05:002013-02-01T00:21:33.452-05:00Is It Local? - Roasted Lemon Chicken (aka Colin)<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/AVvXsEjAhEfBzBuecV8oVGjaebcPR_q2X3w1iRuxAUfiqH82NeeIpKcTivqkZPeiswEZZeVgyWzUp1FEDWJp03Mr3JDlU0yNLEDajp6ZtoFPL5BS6-484prp_ElMF5ug28v-64-ROmW5ys_iMsk/s1600/IMG_0113.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhEfBzBuecV8oVGjaebcPR_q2X3w1iRuxAUfiqH82NeeIpKcTivqkZPeiswEZZeVgyWzUp1FEDWJp03Mr3JDlU0yNLEDajp6ZtoFPL5BS6-484prp_ElMF5ug28v-64-ROmW5ys_iMsk/s320/IMG_0113.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Close-up of the roast chicken.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sunday dinners are the night when I generally have the most time to prepare a meal. AJ and I have been doing a pretty good job of hitting up the local farmer's market each Sunday, so I always have tons of fresh produce and inspiration to draw on for dinner that night. We have passed by the chicken producer for the past few weeks and finally decided to buy a chicken! If any of you watch Portlandia, I couldn't help but be reminded of the "Is it local?" sketch about eating an organic chicken. We named our chicken "Colin" in honor of Portlandia. Although you may think it odd to name the chicken you are going to eat, it certainly made me appreciate the meal more. Sure, Portlandia goes a bit over-the-top. But after all, if you're going to eat meat, why not embrace the fact that this was once a living creature? </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Getting ready to roast Colin.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">"He looks like a happy little guy that runs around." "I don't know if I can speak to that intimate knowledge about him, but they do a lot to make sure they are happy." Portlandia does a great job of pointing out the fallacies of the humanely-raised argument. Does it really matter if you raise a "happy" animal if you are just going to kill it and eat it? It is certainly an interesting argument. I have to say I lean toward supporting it. I feel a lot better about killing an animal that has been raised in a cage-free, "natural" environment than one that is so overweight it can no longer walk. <a href="http://michaelpollan.com/books/the-omnivores-dilemma/">Omnivore's Dilemma </a>and<a href="http://www.takepart.com/foodinc/film"> Food, Inc.</a> outline this issue very well. I may have to reread Omnivore's Dilemma!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Blood capillaries, cavity, and all. You can see the lemon.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stepping off the soap box. Ok, back to Colin. The roast lemon chicken recipe is one my mom passed down to me, and it may be the easiest recipe you've ever made. First, preheat the oven to 375 degrees. Second, cover the skin with a few teaspoons of oil and season with salt and pepper. Third, prick a lemon with a fork and stick the lemon inside the cavity of the chicken (I used toothpicks to close up the cavity). Lastly, toss sliced onion, potatoes, and carrots in olive oil, rosemary, thyme, salt, and pepper and put them on the pan next to the chicken. Cook for 1 hour and 40 minutes (or until meat is 160 degrees F). My bird was smaller than your Perdue chicken, so it only took 1 hour or so. I also made sure the temp was 160 F. This makes for a juicy, lemony bird. Thanks Colin!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And because this recipe was so easy I decided why not make my own bread while I'm at it. In retrospect this wasn't the smartest thing to make at the same time, seeing as my kitchen isn't Rachel Ray's. Where is my second oven at? Luckily, the hardest thing about baking bread is the waiting. I had to wait 1 hour and 40 minutes for this bread to rise! I used a simple whole wheat buttermilk recipe and with my kitchen aid dough hook this came together quickly (seriously that dough hook is genius). Fast forward 3 hours later and dinner was ready! Who says no one has time to make dinner...wait... So just make this dinner on Saturday or Sunday when you have a lot of free time. :) </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; text-align: start;">The bread didn't rise as high as I would have liked, but it was tasty. My coworkers said it tasted better than store bought, so there you go. I froze the second loaf for when I am in need of sandwich bread or something to serve alongside soup.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Dinner is served. Don't those potatoes look tasty?</span></td></tr>
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<br />Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com0tag:blogger.com,1999:blog-7813728430957880914.post-3037456110066597122013-01-20T22:20:00.001-05:002013-01-20T22:41:16.716-05:00Ad Hoc Inspired Salad - Beets, Avocados, Blood Oranges<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Ad Hoc inspired salad.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">This weekend AJ and I took a short trip up to Napa to see some East Coast friends of ours. When our friends invited us to dinner in Napa on a Friday night I was initially a little hesitant. Driving up to San Fran on a Friday from Mountain View is a nightmare, so Napa would only be worse. Plus, I had just taken a lot of time off for the holidays and wasn't sure about taking more time off from work. But then two very important things happened. First, our friends emailed to say they wanted to make reservations at Thomas Keller's Ad Hoc. And second, AJ said, "Are you saying you DON'T want to go to Napa?" Thank you husband of mine for slapping some sense into me.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">"Bears, beets, battle star galactica."</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">AJ and I had been to Ad Hoc for brunch two years ago during a trip to Napa with Malia. For those of you who have never been, Ad Hoc does a four-course, family-style, California cuisine. You are given no choice about what to eat, but I have never heard anyone complain about their meal. For brunch, we had their epic chicken and waffles. This meal was perfect after a day spent wine-"tasting" the entire day prior. So I was excited to experience their dinner.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Close up. Ahhh yeeeeaaah.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">We arrived at dinner after a impromptu tasting hosted by Somerston winery at our hotel. The cab sav we tried was nice, but the reason I would visit their winery is for the opportunity to ride ATVs through their vineyard and hang with their sheep. Needless to say after a few glasses of vino, I was ready to eat. Luckily, we didn't have to figure out what to eat! AJ and I decided to split the wine pairing. Our first course was the salad, which turned out to be my favorite part of the meal. I know that sounds crazy, but the salad featured perfectly ripe avocados, blood oranges, golden beets, toasted hazelnuts, pomegranate seeds, mixed greens, and quinoa. The dressing was a citrusy vinagrette and we were offered a creme fraiche to drizzle over top. This salad was creamy, crunchy, bright, tart - essentially exploding with flavor, but perfectly balanced. While the dishes that followed - the pork, cheese plate, and apple crisp - were all delicious, I knew I wanted to recreate that salad.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Flavors melding in the bowl.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">The salad I recreated on Sunday was an inspiration, not to be confused with a replica. I used some ingredients I had on hand, supplemented by purchases at the farmer's market. The focus was on avocados, beets, and blood oranges (Side note: I can't think of beets without thinking of <a href="http://www.youtube.com/watch?v=ctTVcKNx8Rk">Jim's imitation of Dwight on the Office</a>.) I added some mixed greens, thin slices of fennel, and toasted almonds to the mix. I dressed them with a meyer lemon and garlic vinagrette. I also made a "creme fraiche" dressing in addition. At Ad Hoc they served the salad with a side bowl of an herby creme fraiche. I didn't have creme fraiche, so I mixed pepper goat cheese with olive oil mayo and meyer lemon juice. It was delightful. I love when you can find inspiration at restaurants and recreate the dish in your own home. I served this salad with a nice slice of pain au levain and a Torrontes wine. NOMS!</span><br />
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<br />Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com0tag:blogger.com,1999:blog-7813728430957880914.post-66955085215119871062013-01-12T16:45:00.001-05:002013-01-12T16:45:12.509-05:00Braised Swiss Chard and Cannelini Beans (Zimino Di Bietole E Fagioli)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Perfect winter meal.</span><br /><br /><div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Week 2 of writing a new blog post a week! My goal is to cook a new recipe and post about it each week. I have a plethora of cookbooks that I haven't made a dent in. My mom got me "Lidia's Italy", written by Lidia Bastianich, last Christmas. Lidia takes us on a culinary tour of Italy (and Istria, where she grew up, which is now part of Croatia) - traveling to 10 regions from Piemonte to Puglia. For someone who has only traveled through Tuscany, her book provided me with a great overview of the different regions and the distinct cultures that separate them. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I perused Lidia's recipes looking for something hearty, warm, and healthy. When I came across her <a href="http://www.lidiasitaly.com/recipes/detail/888">Braised Swiss Chard and Cannelini Beans</a> </span><span style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">(Zimino Di Bietole E Fagioli - for those of you who want to learn a little Italian) </span></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I knew I had found a winner. This dish comes from the Tuscan region called Maremma (My mom may know Maremma for its Vermentino wine). Swiss chard is always available at our local farmer's market, but I never know what to do with it. This was a perfect time to incorporate it into a meal.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">The dish takes a little preparation time, as the dried beans require soaking overnight. I put them in a pot of water right before I left for work and they were ready to go when I got home. The dish comes together pretty easily. First, you cook the beans for 40 minutes. With 10 minutes to go I started boiling the swiss chard. When the beans are done, you heat olive oil, sliced garlic, and pepperoncino flakes (I used red pepper instead) in a dutch oven pot. Then you toast a couple tablespoons of tomato paste. After that you add a can of crushed tomatoes (I subbed a can of chunky tomato soup) and bring to a boil. Then you add the beans and finally the swiss chard. I added the juice of half a lemon and fresh oregano at the end. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">The dish was simple but delicious. Cooking beans from scratch is way better than canned beans - they don't have that mushy texture. The swiss chard was like a heartier spinach and the tomato sauce added a rich acidity to bring the dish together. I topped it with a little fresh pecorino and served it with toasted bread. A little wine and you have a complete meal! Plus, this dish tasted even better the next day. I had several delicious and healthy lunches for the rest of the week.</span></div>
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<br />Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com2tag:blogger.com,1999:blog-7813728430957880914.post-46361086191740609852013-01-05T18:00:00.002-05:002013-01-05T18:00:39.819-05:00Bucatini and Meatballs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Perfection on a plate.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">The start of a New Year brings new resolutions, like writing more in your food blog. Writing and cooking bring me a sense of accomplishment and calm. It must be something about working with your hands. So in 2013 I am trying to cook a new recipe a week, which will hopefully be followed by a blog post. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Spaghetti? Nah, try the thicker, chewier Bucatini!</span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">I started off the year sick and eating large quantities of soup, so I was craving something a little heartier for my first home cooked meal. Spaghetti and meatballs sounded perfect. </span><span style="font-size: small;">I had never made meatballs before, nor was it something that we ate much of growing up. My mom always served a meat sauce or a simple marinara with our pasta. However, living in San Fran, AJ and I stumbled upon a quaint Italian restaurant, <a href="http://emmysspaghettishack.com/">Emmy's Spaghetti Shack.</a> The restaurant has a fun vibe that is anything but your typical Italian place (think panties on the wall kind of atypical). Their spaghetti and meatballs made me realize what all the hype was about. It was with Emmy's in mind that we went about making our own meatballs. A simple google search for <a href="http://allrecipes.com/recipe/the-best-meatballs/?scale=6&ismetric=0">the best meatballs</a> served as the starting point.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Not just 1 kind of meat, but 3 kinds of meat (</span><span style="font-family: Arial, Helvetica, sans-serif;">beef, </span><span style="font-family: Arial, Helvetica, sans-serif;">pork, veal)!</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">We headed to the store and got 1/2 pound each of ground beef, pork, and veal (AJ said this was the secret ingredient). Meatballs are fairly easy to make, kind of like a meat loaf, but mini! You toss together meat, breadcrumbs, cheese, parsley, egg, garlic, and pepper. A few things we did differently - we went with a 6-serving size, used more meat, reduced the cheese (pecorino) to half a cup, omitted salt (the cheese was super salty), added pepper, and subbed panko for regular breadcrumbs. I read somewhere that panko makes for better meatballs. And instead of frying, we baked these at 425 degrees for 10-12 minutes.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Is there sugar in that? Then yes! Sugar is the secret ingredient.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">While the meatballs were cooking and the pasta water boiling, I started on a simple marinara. I heated 1/3 cup of olive oil on medium high, and sauteed 2 cloves of garlic, with a teaspoon of red pepper flakes. Then I added 1 tablespoon tomato paste and cooked that for a minute. Then I added a 32 oz can of crushed San Marzano tomatoes, a few spoonfuls of pasta water, and reduced the heat to medium. As I was tasting I felt the sauce needed a little balance to the salt and acidity. I added a tablespoon of sugar, which softened the flavors. Then I added ground pepper and chopped fresh oregano and parsley toward the end. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We served our spaghetti over fresh bucatini instead of spaghetti. I really enjoyed the bucatini. It is thicker and chewier than spaghetti which really went well with the large meatballs. We used the leftover meatballs for subs the next day. Happy nomming and happy new year!</span>Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com3tag:blogger.com,1999:blog-7813728430957880914.post-33574096457394703032012-06-19T22:44:00.000-04:002012-06-19T22:46:06.243-04:00Father's Day Fried Chicken & WafflesI think we've all heard the saying, "the way to a man's heart is through his stomach." My mom has been keeping my Dad's heart and stomach full for many years, and this Father's Day was no exception. She decided to enlist my help in making something extra special for him - fried chicken and waffles!<br />
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<span style="background-color: white;"> My mom is one of the best cooks I know, and she can usually whip up a recipe on the fly with no help from any cookbook, website or magazine (she's just that talented!; but when it came to fried chicken and waffles we decided to rely on the help of a well known southern chef, Emeril Lagasse, to guide us through this frying excursion.</span><br />
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Emeril's recipe called for marinating the chicken in a buttermilk, garlic and hot sauce solution overnight to ensure that the chicken is moist and flavorful before getting that bath in sizzling oil. Once the chicken has been soaked overnight, you drain the excess liquid off the chicken and coat it in all purpose flour. We decided to kick up the flavor an extra notch (bam!) by adding "Emeril's essence" to the all purpose flour. The "essence" is a mixture of spices and herbs, including cayenne pepper, paprika, thyme, oregano, onion and garlic powder, salt and pepper. We threw in some rosemary and Italian seasoning to the mix as well, and this layer of extra flavor in the crunchy coating really comes through once that chicken is fried.<br />
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We relied on his recipe found here: <a href="http://abcnews.go.com/GMA/recipe/emerils-fried-chicken-buttermilk-waffles-black-pepper-maple-16203096">http://abcnews.go.com/GMA/recipe/emerils-fried-chicken-buttermilk-waffles-black-pepper-maple-16203096</a><br />
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The part we were most scared about was the actual frying technique. We had very little experience in the realm of fried foods, normally we just rely on Panko bread crumbs topping baked chicken or pork chops when we are craving something extra crispy. The key to getting an even golden brown, crunchy coating and a moist, meaty interior is in the temperature of the oil. You need to get that oil heated up to 350<span style="background-color: white;">° F. </span><span style="background-color: white;"> Any hotter would result in a burnt crust and under cooked chicken, while a lower temperature would take much longer to get a nice crust and the chicken might overcook and soak up too much oil, resulting in a greasy mess. We used a deep cast iron skillet and poured the oil until it was about 1 inch up the side of the pan, and once the thermometer read 350, we gently placed two chicken breasts in at a time. </span><br />
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<span style="background-color: white;">The first batch didn't cook for long enough so we finished them off in the oven, but once we got the hang of frying and figured out the "golden" number of minutes, we reached the perfect crunchy consistency. We made sure to adjust the temp if the oil over time if it was getting too hot or cooling off a bit.
As we fried of the chicken, we cooked up the waffles in the waffle maker. It was a simple buttermilk batter that was just a tad tangy and sweet. We served up the chicken and waffles with warm maple syrup, fresh bing cherries on the side and mimosas. It was a wonderful celebratory brunch that hit all the right sweet and savory notes. Serve up this dish to your loved ones and there's no way you won't have a happy and content crowd!</span><br />
<span style="background-color: white;"><br /></span>Maliahttp://www.blogger.com/profile/12297680152259490242noreply@blogger.com1tag:blogger.com,1999:blog-7813728430957880914.post-299360285905958992012-04-01T23:44:00.003-04:002012-04-02T00:07:33.593-04:00Cheddar Leek Souffle<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWGSqnV6PbtZor-4Y-1XXFYNL0wm94qyvvECy5rK16Guu0zdJTMD53L52gSHv9dPhFpd_ypdwk1jsDLz5Eih1z8MgekFfriOo9ELNGbLuJbOOUnriI8QEooGInmC-UAd_nJ0kZVsbGxg/s1600/IMG_0197.JPG" style="font-size: 100%; "><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWGSqnV6PbtZor-4Y-1XXFYNL0wm94qyvvECy5rK16Guu0zdJTMD53L52gSHv9dPhFpd_ypdwk1jsDLz5Eih1z8MgekFfriOo9ELNGbLuJbOOUnriI8QEooGInmC-UAd_nJ0kZVsbGxg/s400/IMG_0197.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5726645193088524882" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Look at it rise!</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Nothing like a souffle to inspire the return to the blog! I took a trip to the Farmer's market on this blustery spring day and was just soaking in all the lovely spring fare - leeks, asparagus, and fresh eggs! I ended up with some arugula, sweet potatoes, cara cara oranges, and some strawberries to boot. I wasn't sure what I was going to make for dinner, but I knew it would be inspired by Spring.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72oO19CZIk04F4ORckOi4XH11kmdVY1arLbUT9VyM0UwOR2ElPPPFpjD5s1-F-vFZDLYvnupgZ9TTmFQvWCd8CdoY0Dpp43aOUI1gfBI1VVuVYW2Nrm21x02UVq0DcS3FoE6-HBImtE4/s1600/IMG_0196.JPG" style="font-size: 100%; "><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72oO19CZIk04F4ORckOi4XH11kmdVY1arLbUT9VyM0UwOR2ElPPPFpjD5s1-F-vFZDLYvnupgZ9TTmFQvWCd8CdoY0Dpp43aOUI1gfBI1VVuVYW2Nrm21x02UVq0DcS3FoE6-HBImtE4/s400/IMG_0196.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5726645183605693650" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Coating the ramekins with butter and parmesan cheese.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">I recently received the March Bon Appetit mag issue, which had a recipe for <a href="http://www.bonappetit.com/recipes/2012/04/the-loftiest-souffle">the loftiest souffle</a>. When I hear souffle I certainly think of a lofty, airy mountain of eggy goodness. The recipe is a basic cheese souffle with gruyere and parmesan. I wanted to go with a spring theme so Id incorporated leeks and cheddar. I sauteed three small leeks in butter with salt and pepper. I subbed cheddar for gruyere. You sprinkle the bottom of the ramekins with parmesan which creates this beautiful crust.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ptjsMXaO_Gn-IvOdU5Q4QtoEgaB7OyRTnD6OqUjK6aJwFIZNQxhs2YxIlXl_P8LgKPqvVq7iyd_UmBFRCqLBM2tzfGupO4PNbGmRqaTbVnnTD3jMPGhJguKJq9FguARhevvHXlDLiks/s1600/IMG_0195.JPG" style="font-size: 100%; "><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ptjsMXaO_Gn-IvOdU5Q4QtoEgaB7OyRTnD6OqUjK6aJwFIZNQxhs2YxIlXl_P8LgKPqvVq7iyd_UmBFRCqLBM2tzfGupO4PNbGmRqaTbVnnTD3jMPGhJguKJq9FguARhevvHXlDLiks/s400/IMG_0195.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5726645178455424770" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Don't forget to wash your leeks, they are dirty!</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Souffles are intimidating - and this recipe may seem a bit involved. What I have to separate the yolks from the whites and I then I have to make a bechamel? But as long as you get everything prepped and ready to go, this recipe comes together fairly easy. It does help to save this for a lazy Saturday or Sunday.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTEysT8z5R44RpFYohKGG-6xkyD49AS1O4ZKf8duQNhznOHJ2hW958RPduLNrG0EHUelFx_3OigZR92D6fWQJYAY4Z09rWql0hpM5TssR6vBymI6QylWse50QKFoTLoZVo9EclpK3yMsc/s1600/IMG_0201.JPG" style="font-size: 100%; "><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTEysT8z5R44RpFYohKGG-6xkyD49AS1O4ZKf8duQNhznOHJ2hW958RPduLNrG0EHUelFx_3OigZR92D6fWQJYAY4Z09rWql0hpM5TssR6vBymI6QylWse50QKFoTLoZVo9EclpK3yMsc/s400/IMG_0201.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5726645167129256178" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Happy chef.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Not too shabby for my first souffle. The subtle oniony flavor of the leeks works wonderfully with the cheddar and parmesan. And the cheese on the sides and top creates this wonderful brown, flavorful crust. Souffle - so rich yet so light. I served these up with lemon asparagus and a nice cab/shiraz. Hellllooo Spring. This could work well for an easter dinner or a nice brunch.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFjfMFf4fQLkmab6fHMXQZSELv7azKH6u72dMlQ72sLgqqtgFN6JsVsb5Kh2uTgxz_9jOq4xvNvzFcEjTfLfbt5lod-pfLW23q5toioTS8fsoczbKelkTVK2bctYwz3aM6tkv2tGlgVE/s1600/IMG_0202.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFjfMFf4fQLkmab6fHMXQZSELv7azKH6u72dMlQ72sLgqqtgFN6JsVsb5Kh2uTgxz_9jOq4xvNvzFcEjTfLfbt5lod-pfLW23q5toioTS8fsoczbKelkTVK2bctYwz3aM6tkv2tGlgVE/s1600/IMG_0202.JPG" style="font-size: 100%; "><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFjfMFf4fQLkmab6fHMXQZSELv7azKH6u72dMlQ72sLgqqtgFN6JsVsb5Kh2uTgxz_9jOq4xvNvzFcEjTfLfbt5lod-pfLW23q5toioTS8fsoczbKelkTVK2bctYwz3aM6tkv2tGlgVE/s400/IMG_0202.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5726645161840128802" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">All gone.</div>Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com1tag:blogger.com,1999:blog-7813728430957880914.post-55515115535483062762011-10-24T00:01:00.008-04:002011-10-24T23:47:15.778-04:00Three Words: Bourbon - Chocolate - Pecan<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkcWgGewZyNUQ60dwKfdPr_LViRN5NwZLgxmuOag6soSANVRxiVryxKAkiRbWE1yFYPEIuCksI4oe5DaqtTUoNAtUz888x86-uW07OS6h3XzhDHaMDI4XoqdJKjVLwcoo8TPduaW5vS8/s1600/IMG_0016.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkcWgGewZyNUQ60dwKfdPr_LViRN5NwZLgxmuOag6soSANVRxiVryxKAkiRbWE1yFYPEIuCksI4oe5DaqtTUoNAtUz888x86-uW07OS6h3XzhDHaMDI4XoqdJKjVLwcoo8TPduaW5vS8/s400/IMG_0016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5667270052871317698" /></a></div><div><br /></div><div>It's been awhile since I've made a pie from scratch. Ever since I rewatched Waitress with Keri Russell I've been itching to make a pie with a catchy name like, "I Hate My Husband Pie" or "Earl Murders Me Because I am Having an Affair Pie". It's actually hard to think of cool pie names that aren't negative though. I like to call this pie, "Three Shots for Pie One Shot for Me" Bourbon Chocolate Pecan Pie. I mean come one its what <a href="http://www.pbpulse.com/movies/2009/08/04/10-reasons-to-love-julia-child/">Julia Child</a> would do.</div><div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJOw_QH_XUBxBLLwW0H1ra8gbk41BHKNDTGaIhKlwe_U8tBF17sJK980I-nyYD-POjBOliEzjpTw8YbFDmE66N5bosRhcfTgQ3P3RHZ9sBKQ_4gEKnPiyosMVwUm9D1nxJqCIEKxqLPI/s1600/IMG_0010.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJOw_QH_XUBxBLLwW0H1ra8gbk41BHKNDTGaIhKlwe_U8tBF17sJK980I-nyYD-POjBOliEzjpTw8YbFDmE66N5bosRhcfTgQ3P3RHZ9sBKQ_4gEKnPiyosMVwUm9D1nxJqCIEKxqLPI/s400/IMG_0010.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5667269740988136562" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Roll with it.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /><div style="text-align: left;">While my pie-naming skills may need some work, <a href="http://www.foodandwine.com/recipes/chocolate-pecan-pie-with-bourbon">this recipe from David Lebowitz </a>will make anyone look like a pie wizard. The crust is the hardest part of this recipe. But fear not ladies and gentleman with the help of a food processor anyone can make this pie. (NOTE: I made a little extra dough, because I like THICK crusts and I cannot lie.) You essentially throw flour, a spoonful of sugar, salt, a stick of cold butter, and cold water into a food processor and bam - pie dough is made.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The trick with the pie dough is keeping it cold enough so that the butter doesn't melt while you roll it out. After at least 30 minutes in the fridge you roll it out and place it in a pie plate. Then you refrigerate it again for at least 30 minutes (or until firm). You want the crust pretty cold when it goes in the oven, so the butter doesn't melt and your crusts look like blobs. I skimped a little on the time and you can see my crusts are a little flat (I mean RUSTIC). Seriously though, if your pie crusts fall a bit, just tell everyone you prefer the rustic aesthetic. People love that stuff.</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXbjMsk2MSVhuQRHig8wFE7D1-_hzh7cA-Bp1BwK3P3_5FssyxyoYr-hcdUBHD32cvJR4Wflh2-speZNxv40ggB8ezKGqkDkXP4Lq_M_2U2pfOM_umc9IZvaLuNeTX0cHzXuvarlTvEI/s1600/IMG_0015.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXbjMsk2MSVhuQRHig8wFE7D1-_hzh7cA-Bp1BwK3P3_5FssyxyoYr-hcdUBHD32cvJR4Wflh2-speZNxv40ggB8ezKGqkDkXP4Lq_M_2U2pfOM_umc9IZvaLuNeTX0cHzXuvarlTvEI/s400/IMG_0015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5667269723941896066" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I be up in the fridge just workin' on my chillness.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXkMFFeOJEIAxopUwRdWZ9pt3H4V6RSxgx6LS99zcGtm7DpH8I8OXZaIiMc53s0G87I0HVuvBTNUVeUwK5U9JdXKg23k6XdjaVoshil6ZNNpWCqNZFm24m52fpGFR7YBwMLKyhyphenhyphenpa4_g/s1600/IMG_0011.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXkMFFeOJEIAxopUwRdWZ9pt3H4V6RSxgx6LS99zcGtm7DpH8I8OXZaIiMc53s0G87I0HVuvBTNUVeUwK5U9JdXKg23k6XdjaVoshil6ZNNpWCqNZFm24m52fpGFR7YBwMLKyhyphenhyphenpa4_g/s400/IMG_0011.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5667269713507132066" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Mmm toasty.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_tctnsM2gFeH5M8wqzNmpLPRQBC_R_XYlsrZy1_xPgthRVbWx1EvS7iZCaKJ4yIcUT2Ag0Q-AM-PM7F1x2s9fSPDHgq0LN4xO-K4JB9Dp5YivBuBTew_WUPCXss5xg2eQ4mmlBLYHew/s1600/IMG_0013.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_tctnsM2gFeH5M8wqzNmpLPRQBC_R_XYlsrZy1_xPgthRVbWx1EvS7iZCaKJ4yIcUT2Ag0Q-AM-PM7F1x2s9fSPDHgq0LN4xO-K4JB9Dp5YivBuBTew_WUPCXss5xg2eQ4mmlBLYHew/s400/IMG_0013.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5667269710852666722" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Isn't that pumpkin just perfect for this still life.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">While your pie crust is getting firm you can start on the filling. The most time consuming portion is toasting the pecans. Be sure to watch those nuts, you don't want them to burn! Make sure to toast some extras for snacking. It will go great with the shot of bourbon. For the filling you whisk together a lil bourbon (I used <a href="http://www.bulleitbourbon.com/">Bulleit Bourbon</a>, but you don't have to go fancy as you're baking this), dark brown sugar, eggs, corn syrup, salt, and butter. Don't forget to give yourself some bourbon! Then you stir in the pecans and some bittersweet chocolate chips. You pour the filling into the pie crust and then pop it in the oven for 55 minutes or so on 375.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqS2Als75N2C0eI9XbyF5NuX3zFFrtr0aZ43uQ8qSVyPYEH7dHg15j1OTSG_zhjFDAQbtYgGBCKYlUiTMT7fkTo57dwJaOvIszV5vF0432nJ6d-9nMOyGwWmc5m2daz_VUDAOpvfPfMg/s1600/IMG_0014.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqS2Als75N2C0eI9XbyF5NuX3zFFrtr0aZ43uQ8qSVyPYEH7dHg15j1OTSG_zhjFDAQbtYgGBCKYlUiTMT7fkTo57dwJaOvIszV5vF0432nJ6d-9nMOyGwWmc5m2daz_VUDAOpvfPfMg/s400/IMG_0014.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5667269705382295186" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Bourbon, chocolate, pecans - oh my!</div><div style="text-align: center;"><br /></div><div>If you're like me and you're bringing this pie to a party or event, a long car ride is the perfect amount of time it needs to cool down. Your pie will still be warm on arrival, and everyone will thank you for your procrastination. Consider it for your Thanksgiving dinner you will be the hit of the party (or at least your pie will be).</div></div>Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com3tag:blogger.com,1999:blog-7813728430957880914.post-62293014794948425102011-09-11T22:48:00.003-04:002011-09-11T23:22:17.799-04:00Happy Birthday AJ! - Funfetti Cupcakes<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6xOwKsp2Jw0wf7i1OE_v_mHPJsb4GBEOELXq1wHHj06sS1Cq5jI67B0oP-v84x8cuQUA06zQTm4rVxzx4aBkZKuMvc7KCc7GzzHofZyx_UIBTg90pkWuPKPIp8DFj49NdRlD0x9Q6cU/s1600/IMG_0842.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6xOwKsp2Jw0wf7i1OE_v_mHPJsb4GBEOELXq1wHHj06sS1Cq5jI67B0oP-v84x8cuQUA06zQTm4rVxzx4aBkZKuMvc7KCc7GzzHofZyx_UIBTg90pkWuPKPIp8DFj49NdRlD0x9Q6cU/s400/IMG_0842.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651300301249362290" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Funfetti Cupcakes with pink vanilla buttercream and chocolate buttercream.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Wow it has been awhile. I have been seriously absent from blogging, which I'd like to blame on a couple of things: work, school, and wedding planning. But I'm not one for excuses, so I will just say it's good to be back. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I think it is rather appropriate that my first entry after quite some time involves cupcakes. I have posted a number of cupcake-related entries. Magnolia, Sprinkles, and Georgetown Cupcake brought about a cupcake resurrection as it were - making cupcakes not just for kids, but for adults too. For awhile it seemed that cupcakes were all the rage, you couldn't go anywhere without some bakery or restaurant peddling their version of the cupcake. I don't know about you, but for a little while I was "cupcaked out." But in recent months I've found myself looking at cupcakes with fresh eyes and a fresh tummy. There's a reason cupcakes are popular - they're individual sized, cute, and when done well they're just the right amount of fat and sugar to send you on a dessert high.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_-mx_p9Pm4Vm0wv7-rm5BUBfKegWdQgOFF7KFMlS_lq2-JUCh-CRGuAgUJaGR_4Eu59mKe27KKpQzMjaM6QLVAYvEnq3sqHNy25w-2SnM8WNKaSjETBrIJIbnEj620waJhUDFFFfwF0/s1600/IMG_0839.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_-mx_p9Pm4Vm0wv7-rm5BUBfKegWdQgOFF7KFMlS_lq2-JUCh-CRGuAgUJaGR_4Eu59mKe27KKpQzMjaM6QLVAYvEnq3sqHNy25w-2SnM8WNKaSjETBrIJIbnEj620waJhUDFFFfwF0/s400/IMG_0839.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651300297129180946" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Fresh from the oven - those sprinkles sure are pretty!</div><div style="text-align: center;"><br /></div><div style="text-align: left;">If you think it's been awhile since I blogged, it has been even longer since I baked a cupcake (perhaps AJ's last birthday?) But with another birthday on the horizon I felt inspired to make cupcakes. I thought about doing something traditional (red velvet) or maybe something gourmet (mexican chocolate), but decided to just go with fun (fun-fetti that is)! I had never made a funfetti cupcake from scratch. I think most of us have just resorted to the Pillsbury box cupcakes. But a birthday for someone as special as AJ deserves homemade (I know I'm a snob).</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vHhvUisqvfDDlNtlmZi2CTjhS4M5ce8NaLVGUXEkqh55nOCNgWQNnh9mMJsivDSsvKaZteBF8XoKnjUNGfeuhok7ITCYwkYROBsVZImDPd7UkkDqJkFrQ37wmMiYmaDJ5VGIXtfgsjQ/s1600/IMG_0841.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vHhvUisqvfDDlNtlmZi2CTjhS4M5ce8NaLVGUXEkqh55nOCNgWQNnh9mMJsivDSsvKaZteBF8XoKnjUNGfeuhok7ITCYwkYROBsVZImDPd7UkkDqJkFrQ37wmMiYmaDJ5VGIXtfgsjQ/s400/IMG_0841.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651300291245036050" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I think I managed to get frosting and sprinkles all over my clothes.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">AJ loves chocolate so I knew I would do a chocolate frosting. But to me funfetti cupcakes need pink frosting. My friend Kim used to make funfetti cupcakes all the time in high school and they were awesome. And guess what she always had pink frosting! So, I divided the<a href="http://www.joyofbaking.com/ConfectionersFrosting.html"> frosting</a> in half and added unsweetened chocolate to one half and red dye to the other.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowzU5bKQnlL7A54pUkNKEw5F26FJel9aW0GjUEugthkgS2OMqMdjO22Z1jC5VTSeZVhA_Zu6W3tXYzOFr6xJLf13lDJsBT0eXXDqBLq-Nya6lqRslv7DwAfDE5RFnhsk1Jjn7WbwPD-U/s1600/IMG_0845.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowzU5bKQnlL7A54pUkNKEw5F26FJel9aW0GjUEugthkgS2OMqMdjO22Z1jC5VTSeZVhA_Zu6W3tXYzOFr6xJLf13lDJsBT0eXXDqBLq-Nya6lqRslv7DwAfDE5RFnhsk1Jjn7WbwPD-U/s400/IMG_0845.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5651300288469903618" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Birthday Boy!</div><div style="text-align: center;"><br /></div><div style="text-align: left;">The<a href="http://www.ericasweettooth.com/2011/05/homemade-funfetti-cupcakes.html"> funfetti cupcake recipe</a> was from a blog called Sweet Tooth, which is rather appropriate. I substituted cake flour for AP flour (just add an extra 2 tbsps for every 1 cup). In her recipe she forgets to tell you where the milk should go. My mother taught me well, so I remembered that you alternate flour and milk, beginning and ending with flour. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The cupcakes turned out well and were a hit at our bbq. I think the cake was a lil dry, but overall these were a lot of fun to make and eat. The chocolate frosting was pretty awesome (go <a href="http://www.joyofbaking.com/ConfectionersFrosting.html">Joy of Baking</a>), I ended up eating the cold leftovers out of the bowl the next day. Almost like a quick fudge. NOMS. Happy Birthday AJ, Jenny, Natalie, Cammy, and Mom - love to my September favs!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_AWRIVw7cCSsQe1r8KqrlNyYS8LkerjOm8KILuTUKXFjkGA1JmWI-si43j_9EMe3p33aSI0Nyk7i1BDFqEgp70cEv_4ViPLPwDz1lUqhSuLf0RjLVyFNKekNfE6IdRL7SzrsUaEI_nE/s1600/IMG_0843.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_AWRIVw7cCSsQe1r8KqrlNyYS8LkerjOm8KILuTUKXFjkGA1JmWI-si43j_9EMe3p33aSI0Nyk7i1BDFqEgp70cEv_4ViPLPwDz1lUqhSuLf0RjLVyFNKekNfE6IdRL7SzrsUaEI_nE/s1600/IMG_0843.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_AWRIVw7cCSsQe1r8KqrlNyYS8LkerjOm8KILuTUKXFjkGA1JmWI-si43j_9EMe3p33aSI0Nyk7i1BDFqEgp70cEv_4ViPLPwDz1lUqhSuLf0RjLVyFNKekNfE6IdRL7SzrsUaEI_nE/s400/IMG_0843.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651300273515743058" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_AWRIVw7cCSsQe1r8KqrlNyYS8LkerjOm8KILuTUKXFjkGA1JmWI-si43j_9EMe3p33aSI0Nyk7i1BDFqEgp70cEv_4ViPLPwDz1lUqhSuLf0RjLVyFNKekNfE6IdRL7SzrsUaEI_nE/s1600/IMG_0843.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a></div><div style="text-align: center;">Indulge your inner child - make some funfetti cupcakes.</div>Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com9tag:blogger.com,1999:blog-7813728430957880914.post-42069044114506378582011-04-24T23:00:00.007-04:002011-04-24T23:29:18.060-04:00Happy Easter! (Don't call it a comeback)<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1D_MXqlx7867eZSu_69pYg9ruUbwqa3U0ml-7WaCWgGjYT1d3HPxXvUXJWCM9roGiGVNTVjP_vKzk7aIujqUmb6zJdBNFwSfm16Lah8msgKImA4T8QGALc0GBXmGThUdEECqYPjH61bQ/s1600/IMG_1499.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1D_MXqlx7867eZSu_69pYg9ruUbwqa3U0ml-7WaCWgGjYT1d3HPxXvUXJWCM9roGiGVNTVjP_vKzk7aIujqUmb6zJdBNFwSfm16Lah8msgKImA4T8QGALc0GBXmGThUdEECqYPjH61bQ/s400/IMG_1499.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5599352100908997314" /></a></div><div style="text-align: center;">
<br /></div><div style="text-align: center;">Roasted sweet potatoes; garlic, lemon, herb lamb chop; roasted asparagus with parmigiano reggiano</div><div style="text-align: center;">
<br /></div><div style="text-align: left;">Every so often it's fun to cook a special meal, and Easter is the perfect occasion for such an endeavor. Some of you are probably surprised to see lamb chops were on the menu, but I DO eat meat. One of my coworkers asked me if I even eat meat and just last week my best friend requested that we eat meat when she comes to visit! Actually, I love meat! Which is why my vegetarian stint lasted just a little over 1 month...</div><div style="text-align: left;">
<br /></div><div style="text-align: left;"> </div><meta equiv="Content-Type" content="text/html;charset=UTF-8"><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbz6L43w_DNGsvVIRuG0_APkjl-WNYo2Sb9MsUKNHITYfUfDAeeZh2UfMglgKyrCdLBfKGsHIWWy6lvwqkWHmUZKeWhwwexsLcm9w1LkkOVkc7YyR3jZGHEeWYcYxukgnzQv0YTOVa2Y/s400/IMG_1494.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5599351693124861298" /></div><div style="text-align: center;">
<br /></div><div style="text-align: center;">Lamb chops browning up in the pan.</div><div style="text-align: center;">
<br /></div><div style="text-align: left;">Now, it is true that I tend to cook vegetarian at home. It's a nice way to eat more vegetables. But I saw a recipe for lamb chops in last month's Bon Appetit mag, which inspired this meal. I headed down to my local Whole Foods and got some nice grassfed lambchops. I riffed on the recipe and put together a rosemary, thyme, lemon zest, garlic, olive oil marinade. The nice thing about this marinade is that the meat only needs to marinate 30-60 minutes at room temperature. </div><div style="text-align: left;">
<br /></div><div style="text-align: left;">While the lamb chops were bathing in their herby blanket, I got started on the sides - roasted sweet potato wedges with rosemary and roasted asparagus. The sweet potatoes get cut into nice wedges and tossed with olive oil, salt, and fresh rosemary and roasted at 400 F for 30 minutes (tossed halfway through). In retrospect, I would turn up the temperature to 425 F for a crispier exterior. The asparagus got the same treatment minus the rosemary which I cooked in my toaster oven to make room for the lamb chops.</div><div style="text-align: left;">
<br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHO3EVz4_2ysQSNmnHWrx0vBYOkCa094xIs9R6ccOZY8ZZFXobgDZgq4Z9AJhKOGxWJUr0N-Tmg7A6EmNtPfncqE5B2XzHrnh6bqME807ykmSqXqbpF0j02YfsTWYIMkoUKthPUZs9UNQ/s400/IMG_1495.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5599351684227694834" /></div><div style="text-align: center;">
<br /></div><div style="text-align: center;">Browning on the other side!</div><div style="text-align: center;">
<br /></div><div style="text-align: left;">The cooking method I employed is really an easy one that will give you perfect results every time. You get a little oil in a saute pan and heat it up until its practically screaming. You want that heat high to get a nice brown crust. This will ensure that the juices stay in! You brown the chops for 2 min on each side and then pop 'em into the oven for 8-10 minutes (8 for rare).</div><div style="text-align: left;">
<br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6O0jM-VvfNc20Uazt8iXrdqEdjddNGoEaV0VSRmWt6I7Vyqk_DW7OZMLUi6qs_V2qMdNFXtQGu0BKuQnHSHjJ-oV4JNeHY0ieyy0D9K5iA9PMlKW9io4rch3i7nq20bHY9Hc8NT1osCY/s400/IMG_1496.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5599351678130864978" /></div><div style="text-align: center;">
<br /></div><div style="text-align: center;">Sweet pots.</div><div style="text-align: center;">
<br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0rm7gwNKwh_lL8cmk7AAxrMz0uYk9Rl7GOQ9hStk3QzS2jRxRhvf2WY24qiTo_py1IAOBOMWbEbw6oarw1DEuM0IuU8d3XhbfL1GnLOiOLG2tUqDXkmbWrqage_m1QTh3VLPJbmCaKI/s400/IMG_1498.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5599351674412806962" /></div><div style="text-align: center;">
<br /></div><div style="text-align: center;">Asparagus children who are insecure about the smell of their pee (anyone get that movie reference?)</div><div style="text-align: center;">
<br /></div><div style="text-align: center;">
<br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKHdALr-mPnrcdBQO0YvmDVgc3_0_I5EYS4zSMaoU22Yyz7zuZ7Z60Y2jktG4T2GP7M2RqWgSninixr54HFHM4tjLOGVjyIHwg2oc1OjhiGHYQwZptkFuPzijcrlmJPq-QVs-xZOay2Y/s400/IMG_1500.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5599351667450967010" /></div><div style="text-align: center;">
<br /></div><div style="text-align: center;">Final product!</div><div style="text-align: center;">
<br /></div><div style="text-align: left;">These lamb chops were perfectly cooked if I do say so myself. Nice and tender with great flavor from the herb crust. The asparagus were topped off with some nice parm and the sweet potatoes rounded out the meal. A lovely Easter meal that made me feel a little closer to my family (even though I'm 3,000 miles away). Happy Easter everyone!</div><div style="text-align: left;">
<br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJ8hX-CcHL-kCjrHkSKDTWbmuxycBeja_YqPFV_261kaV_MpaPw5KUqkIN8rfzFa3zJgR213kjvvTjFVMJHu6PBWusEkvWXEwlrxUVESO2PD8gcoAB1jVm9yNHg4zeDpR4MHSdQlqq3Y/s1600/IMG_1501.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJ8hX-CcHL-kCjrHkSKDTWbmuxycBeja_YqPFV_261kaV_MpaPw5KUqkIN8rfzFa3zJgR213kjvvTjFVMJHu6PBWusEkvWXEwlrxUVESO2PD8gcoAB1jVm9yNHg4zeDpR4MHSdQlqq3Y/s400/IMG_1501.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5599352092246714882" /></a></div><div style="text-align: center;">
<br /></div><div style="text-align: center;">That's some tasty meat.</div><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8">
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<br />Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com1tag:blogger.com,1999:blog-7813728430957880914.post-92163738713861969932011-03-20T11:21:00.003-04:002011-03-21T11:34:22.215-04:00Mardis Gras - Shrimp CreoleI am a little late posting this recipe, since Mardi Gras has come and gone, but I think it would still be a great meal any night of the week, especially now that Lent is upon us, as this is a meat free dish.<br /><br /><br />Mardi Gras, French for Fat Tuesday, is the culmination of the the Mardi Gras season, traditionally celebrated by consuming copious amount of alcohol and fatty foods in preparation for Lent. Mardi Gras varies from city to city, with Carnival in Rio de Janeiro, Fastnacht in Dusseldorf and Carnevale in Milan, but all have ties to the religious obligations and fasting period of Lent that begins on Ash Wednesday and ends on Easter Sunday, lasting forty days. While Lent is a Christian tradition practiced by Catholics, Lutherans, Presbyterians, Methodists and Anglicans to remember -- Mardi Gras has become a celebration that can be embraced by all. In the United States, Mardi Gras has its strongest associations with New Orleans, Louisiana. The tradition of Mardi Gras was brought to the area in the 17th century, when King Louis XIV sent Pierre Le Moyne d'Iberville and Jean Baptiste Le Moyne de Bienville to lay claim on the French territory of Louisane (now the states of Alabama, Mississippi and Lousiana). The residents of New Orleans pride themselves on their French heritage and embrace the slogan of Mardi Gras, Laissez les bon temp rouler, meaning "let the good times roll".<br /><br /><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586182801446860530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5XusOu8tJ_hUkg8yk-T-yNJTvMwKX1-eBSFqAxfGwBVki0Ob76Ke92J-0mBejVlDgbA5B79R4pNjCHQja2B4844blOCwCD15u_AyTklFyvrN9933aps0M8A92uAYU5P1besZg8Nv19i8/s320/IMG_0149.JPG" /> <div style="TEXT-ALIGN: center">Shrimp Creole</div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: left">New Orleans has made a name for itself by upholding the spirit of Mardi Gras and integrating those traditions and the cultures of their mixed southern and french, spanish and carribean heritage into everday life. The mixture of cultures is evident in the people and the cuisine in Louisiana, and creole food is just one great example. Creole food is centered around the idea of the "Holy Trinity": chopped onions, celery and bell peppers. This shrimp creole recipe relies heavily on the "trinity" and the freshest, plumpest shrimp you can find. You can definitely play around with this recipe and add in chicken and sausage or chorizo for a heartier dish, as well as adjusting the heat factor to your liking. I added more hot pepper flakes to mine! My little sister Veronica and I really enjoyed this dish with a class of pinot grigio and some crusty bread to soak up the sauce with. Rice would be great, we were just ready to dig in and didn't have the patience for the cooking time!</div><div style="TEXT-ALIGN: left"> </div><div style="TEXT-ALIGN: left"> </div><div style="TEXT-ALIGN: left"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586182789253492322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELOKAHc7dKm_OGPXPXniBsz6lhm1PLLiDNc6BpgkQyYj_A9mShkiSiHmkxmO_WyPkfRFz3tAJJ879NPYp5Bb3onfN2kCbU90lXBtQRs6Gb0Tnh4ZMhazBymKLAOcLEChjXCwxUpqQkFE0/s320/IMG_0148.JPG" /> </div><div style="TEXT-ALIGN: center">Check out the recipe here: <br /><a href="http://www.foodnetwork.com/recipes/neelys/shrimp-creole-recipe/index.html">http://www.foodnetwork.com/recipes/neelys/shrimp-creole-recipe/index.html</a></div><div style="TEXT-ALIGN: center"></div>Maliahttp://www.blogger.com/profile/12297680152259490242noreply@blogger.com1tag:blogger.com,1999:blog-7813728430957880914.post-21003142467745235672011-03-13T16:58:00.004-04:002011-03-13T17:18:04.869-04:00Valentine's Day Pancakes - Quinoa Beet<div style="text-align: center;"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1y33UctocXXqut_ChGrUWxWj229as1TR8_mDgFZZfb_HCPjgqtQ7Nu0EJYs1bpzyllJ_JPCZgjQ76y0R4Yr-YtM0OkYpyVfIOhHOSHdnmUrbiQnGrwHJlXaChHbFEP0A33OUeuZ1r-eE/s400/IMG_1412.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5583673140382249010" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Nothing says I love you like quinoa beet pancakes and scrambled eggs.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Wow it has been quite a while since I have posted. To the few people that read this blog, I apologize for the long absence. I have been taking night classes recently, which has cut down on my free time for blogging. However, I have still been eating, cooking, and baking (just a little bit). :)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I don't make a huge deal about Valentine's Day, but I do love a reason to celebrate or cook something a little special. My friend, Katy, recently got me a whole grains baking book, and I had been intrigued by the <a href="http://www.acozykitchen.com/quinoa-and-beet-pancakes/">quinoa beet pancake recipe</a>. What better day to serve beautiful pink pancakes than on Valentine's Day?!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">These pancakes take a little more effort than your standard buttermilk recipe, but if you roast the beets the night before these come together rather quickly! Also be sure to buy the quinoa flour ahead of time because if you're like me you probably don't have quinoa flour on hand. The flour is worth the investment, as it imparts a unique sweet, almost grassy flavor to the pancakes, which really compliments the sweet earthy beets. It took me a couple tries on the griddle to cook these to perfection. Overall, I really enjoyed the flavor profile - just a little something different. Try serving these to people without telling them what is in the batter - you might be surprised how much people like them! Plus, the presentation is just stunning. I don't think I've ever had a more beautiful pancake.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If this recipe intrigues you, why not consider picking up <a href="http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300">"Good to the Grain: Baking with Whole Grain Flours" by Kim Boyce.</a> I have also made her whole grain choco chip cookies, which were a big hit with some of my coworkers.</div><div><br /><div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0HqVeQtT6lP6p-lHyJaGVFW7ibeSTluYSyYVjRqEuBFn7OpBr39ySgdyj8avAlckf8ArY61yIRptSxzVJHForDEcd5W_Av7p0X6DJ4pbRyyYPeoWUeUyzIoBY_QAyiunfymrocSJ7zU/s1600/IMG_1410.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0HqVeQtT6lP6p-lHyJaGVFW7ibeSTluYSyYVjRqEuBFn7OpBr39ySgdyj8avAlckf8ArY61yIRptSxzVJHForDEcd5W_Av7p0X6DJ4pbRyyYPeoWUeUyzIoBY_QAyiunfymrocSJ7zU/s400/IMG_1410.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5583673148494323042" /></a></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0HqVeQtT6lP6p-lHyJaGVFW7ibeSTluYSyYVjRqEuBFn7OpBr39ySgdyj8avAlckf8ArY61yIRptSxzVJHForDEcd5W_Av7p0X6DJ4pbRyyYPeoWUeUyzIoBY_QAyiunfymrocSJ7zU/s1600/IMG_1410.JPG"></a><br /><div style="text-align: center;">Happy Belated Valentine's Day! (1 month late)</div></div></div></div>Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com2tag:blogger.com,1999:blog-7813728430957880914.post-62198382664763346762010-12-13T23:37:00.005-05:002010-12-14T00:09:18.187-05:00Chocolate-Mint Brownie Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYbXR4LWeevS1Ex7fnLgeBw8AAy6qPO2HzPalXtLahe4xPdPl34f5Wv_Af11dUShjghJKxGBx97wbU0mRofjOfieeXq56XCfHZI8onuRuKhh8XvnLoBKF_W4emT8EXeFdB46lpJsUWVQ/s1600/IMG_3568.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYbXR4LWeevS1Ex7fnLgeBw8AAy6qPO2HzPalXtLahe4xPdPl34f5Wv_Af11dUShjghJKxGBx97wbU0mRofjOfieeXq56XCfHZI8onuRuKhh8XvnLoBKF_W4emT8EXeFdB46lpJsUWVQ/s400/IMG_3568.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550393759954265618" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Brownie Cake with Peppermint White Chocolate Icing, topped with Melted Semi-Sweet Chocolate.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Recently I have been posting a lot of holiday recipes, and today's post will be no different. I threw in a fish taco post yesterday so that you all would realize that my diet doesn't solely consist of sugar, butter, and chocolate. But <i>it is </i>the holidays, so I thought I would post another solid dessert to serve at Christmas dinners and office holiday parties, or package up as homemade gifts.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8hSeVpbkwXwD8eax9haTAmSNt1xbK1Z4cEg8RFoMppq-1gYOmGYx5z0MYg9h-h9prX51wAdbG2XdMYEQFOyRnD1beU90GrOTYVmiZ5Dl71rJWpezoPRazyPmja6VdwFj7zaq7EU7g1Q/s1600/IMG_3552.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8hSeVpbkwXwD8eax9haTAmSNt1xbK1Z4cEg8RFoMppq-1gYOmGYx5z0MYg9h-h9prX51wAdbG2XdMYEQFOyRnD1beU90GrOTYVmiZ5Dl71rJWpezoPRazyPmja6VdwFj7zaq7EU7g1Q/s400/IMG_3552.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550393248853508418" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Franken-brownie-cake: Part brownie-part cake.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">For my own office potluck holiday party I knew I wanted to bring a chocolate dessert. Chocolate is such a crowd pleaser. My first thought was brownies, but I wanted to spruce them up a bit (Christmas tree pun intended). What better compliment to chocolate than peppermint (with peanut butter a close second)? I found a recipe on epicurious.com for a <a href="http://www.epicurious.com/recipes/food/views/Chocolate-Mint-Brownie-Cake-107945">Chocolate-Mint Brownie Cake</a>. Now it's not usually a good idea to bring food that you've never tried out to a party. But having had good luck with epicurious I opted to give it a go.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlg0Q_311sdF3-WOTNw6z6ybVg9sf5DWNOKnYgPVKje6a8tytMxOcE-SjHfTI66aX7k1pKA1i2S-LzEhyRo5oZUng6cYouXublr8qJqlL1yqIFuGCZvkYsADOg_wE4ZAMdnAkGIJ9yA4/s1600/IMG_3554.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlg0Q_311sdF3-WOTNw6z6ybVg9sf5DWNOKnYgPVKje6a8tytMxOcE-SjHfTI66aX7k1pKA1i2S-LzEhyRo5oZUng6cYouXublr8qJqlL1yqIFuGCZvkYsADOg_wE4ZAMdnAkGIJ9yA4/s400/IMG_3554.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550393242844540338" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Makeshift double boiler with white chocolate.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">This brownie-cake thing comes together in three steps. First you make the brownie cake. I multiplied all the ingredients by 1.5 to fit into a 13x9 inch pan. The brownie-cake has no leavening ingredient which is what makes it more cake-like. However it is a rather dense cake, making it somewhat in between brownie and cake.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9oUx6nCaY72pI_H3vpSTLtPBQlD2dit2zusRY23cGRDrqsvOpchnmahz4swBlrJBsjccOCL6X5rBG8dwXwffPvz72BN5FhVCtGrOy2jqPvL5n1wztB7d9W6cEZjENw2htxG6EMFLsKHY/s1600/IMG_3555.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9oUx6nCaY72pI_H3vpSTLtPBQlD2dit2zusRY23cGRDrqsvOpchnmahz4swBlrJBsjccOCL6X5rBG8dwXwffPvz72BN5FhVCtGrOy2jqPvL5n1wztB7d9W6cEZjENw2htxG6EMFLsKHY/s400/IMG_3555.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550393234720767442" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Frosting with peppermint white chocolate icing.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">After the cake comes out of the oven you can start on the peppermint frosting. The frosting is essentially a white chocolate ganache with peppermint extract. Mine came out a little grainy and was a little hard to spread, but once I froze it for an hour it seemed to solve the texture problems. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfh7G9iSdJxGgBpvmOCyTBAjMAeMiPcq1FO0d1TQV73kcbPnHBJbaEBRlhCmqqbmzCDT76-BIUDi5eD5yY0Ir-blI8hRXSv936wYnfjKdkkBmaYtzpyEyAKEV3ZrptI6ibus9RJ6U-Mb0/s1600/IMG_3556.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfh7G9iSdJxGgBpvmOCyTBAjMAeMiPcq1FO0d1TQV73kcbPnHBJbaEBRlhCmqqbmzCDT76-BIUDi5eD5yY0Ir-blI8hRXSv936wYnfjKdkkBmaYtzpyEyAKEV3ZrptI6ibus9RJ6U-Mb0/s400/IMG_3556.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550393226562571986" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Top with melted semi-sweet chocolate.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Once the cake has been in the freezer for at least an hour you can make the chocolate ganache topping. I opted just to spread melted semi-sweet chocolate on top. Then I put it in the refrigerator to set up. The cake tastes great a little on the cold side. You can let it sit out for a couple hours to soften up a bit. I loved the hard peppermint chocolate topping to complement the softer chewy cake. These are kind of hard to resist. Like a more decadent york peppermint patty.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4p31Qnbh8I41mHzUf3vpY6BCqsO3VDtkKsZToHoQUq-p7eF3S9C6zO3_vw6mN42UKvceV4ObFpV7InLLQO8Xk300uCEHM7X1Flec9iCaMN_5ANuSguRtqsYtRGKa68GOv5rFnUdM0l4E/s1600/IMG_3567.JPG"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4p31Qnbh8I41mHzUf3vpY6BCqsO3VDtkKsZToHoQUq-p7eF3S9C6zO3_vw6mN42UKvceV4ObFpV7InLLQO8Xk300uCEHM7X1Flec9iCaMN_5ANuSguRtqsYtRGKa68GOv5rFnUdM0l4E/s1600/IMG_3567.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4p31Qnbh8I41mHzUf3vpY6BCqsO3VDtkKsZToHoQUq-p7eF3S9C6zO3_vw6mN42UKvceV4ObFpV7InLLQO8Xk300uCEHM7X1Flec9iCaMN_5ANuSguRtqsYtRGKa68GOv5rFnUdM0l4E/s400/IMG_3567.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550393216311317794" /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4p31Qnbh8I41mHzUf3vpY6BCqsO3VDtkKsZToHoQUq-p7eF3S9C6zO3_vw6mN42UKvceV4ObFpV7InLLQO8Xk300uCEHM7X1Flec9iCaMN_5ANuSguRtqsYtRGKa68GOv5rFnUdM0l4E/s1600/IMG_3567.JPG"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4p31Qnbh8I41mHzUf3vpY6BCqsO3VDtkKsZToHoQUq-p7eF3S9C6zO3_vw6mN42UKvceV4ObFpV7InLLQO8Xk300uCEHM7X1Flec9iCaMN_5ANuSguRtqsYtRGKa68GOv5rFnUdM0l4E/s1600/IMG_3567.JPG">M</a>mm peppermint chocolate perfection.</div><div style="text-align: center;"><br /></div>Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com3tag:blogger.com,1999:blog-7813728430957880914.post-56166310046451108662010-12-12T22:38:00.003-05:002010-12-12T23:08:56.460-05:00Fish Tacos and Red Cabbage Slaw<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mE1-vlOX7OeCXfmFrBayjbFrCf2hB7LpwSdLFtUE_8AE41BbS1OTi2lOvVwp4F1-2YnWrTl2HEc2tQAj-2TnjeY9Adx9pMeA77A0PSUM3aYvxvTGN4IEL4foupF3mAhLepKHILHBYVQ/s1600/IMG_3560.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mE1-vlOX7OeCXfmFrBayjbFrCf2hB7LpwSdLFtUE_8AE41BbS1OTi2lOvVwp4F1-2YnWrTl2HEc2tQAj-2TnjeY9Adx9pMeA77A0PSUM3aYvxvTGN4IEL4foupF3mAhLepKHILHBYVQ/s400/IMG_3560.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550006713276190658" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Pacific Dover with mango, jalapeño glaze and red cabbage slaw and avocado.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Today AJ kicked my butt with an intense lifting circuit. I haven't lifted in months, so this was pretty hard for me. I really need to start lifting more. All the ladies out there should start too, because we all have to be worried about osteoporosis as we age. Weight lifting strengthens bones as well as making your muscles strong. Also, muscle burns more calories than fat, so you can eat more!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">So after my workout session I was ready for some protein. I was in the mood for fish tacos and despite the plethora of Mexican food options in San Francisco I felt like making these myself. I ran to the store and picked out some pacific dover fillets from Oregon. I have never eaten dover before, but its a white fish that I thought would work with tacos. I marinated the fillets (which were super thin btw) in a store-bought mango jalapeño dressing. Always keep your marinade time to a minimum with thin flaky fish. One time I left some fish fillets in for a couple hours and they basically disintegrated. Those acids will par-cook the fish, so be careful! I seared the fillets in a pan and finished them off in the oven. They were super flaky and some of the fillets came apart in the process. But with fish tacos it doesn't really matter, it's all going in a tortilla.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2f9zZXpmYSSY_Zwn8JD5v0jNJLQgILM-vDG2TEiCaolU5HY_M3caXbxKANT8ABfqO0YRVX45RNe_sHVN4gZxG9gacNjeMWE7G0ChUMCL-sehwL2XKyeviYKJ7k2e3JWheMQZ8L1wm1EU/s1600/IMG_3561.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2f9zZXpmYSSY_Zwn8JD5v0jNJLQgILM-vDG2TEiCaolU5HY_M3caXbxKANT8ABfqO0YRVX45RNe_sHVN4gZxG9gacNjeMWE7G0ChUMCL-sehwL2XKyeviYKJ7k2e3JWheMQZ8L1wm1EU/s400/IMG_3561.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550006706191918802" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Red cabbage, carrot, and cilantro slaw with a citrus, garlic dressing.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">To compliment my fish, I immediately thought of cabbage slaw. I have been eating a lot of red cabbage in salads. It is super crunchy and adds great texture. It also holds up well to vinegars and citrus, so I knew it go well with the fish. I added some grated carrot and chopped cilantro to the sliced cabbage. The dressing was a simple lime, orange, vinegar, oil, garlic, salt mixture. It was delightful with the fish. The finishing touch was slices of avocado. Mmm now that's a good meal.</div><div style="text-align: left;"><br /></div>Fish Tacos<div><br /></div><div>Ingredients</div><div>- 1 lb white fish (dover, tilapia, red snapper)</div><div>- mango jalapeno marinade (or your favorite storebought)</div><div>- 2 tbsp canola oil</div><div><br /></div><div>- quarter to one half head of red cabbage, sliced thinly</div><div>- 1 carrot, grated</div><div>- 2 handfuls cilantro, chopped </div><div>- 1/4 cup lime, orange juice</div><div>- 1/4 cup champagne vinegar</div><div>- 1/4-1/3 cup canola oil (depending on how vinegary you like it)</div><div>- 2 cloves garlic (minced)</div><div>- 1/4 tsp salt</div><div><br /></div><div>4 flour tortillas</div><div>1 avocado, sliced</div><div>lime wedges</div><div><br /></div><div>Place fish fillets in a glass pan with marinade just covering them. Let stand in fridge for 20 minutes. Start on cabbage slaw while the fish marinates. Mix citrus juice, vinegar, oil, garlic, and salt in a bowl. Place the cabbage, carrot, and cilantro in a large bowl. Pour dressing on top and mix well. Place in fridge until ready to eat. </div><div><br /></div><div>For fish, heat oil in saute pan on medium high. Make sure to wipe away excess marinade from fillets. Place fillets in pan in batches (I put 3 at a time). They cook very quickly, so they only need about 60 seconds on each side. You can preheat the oven and keep the fillets warm while you finish the rest. Warm tortillas in microwave or toaster oven for 30 to 60 seconds. Serve fish on tortillas with slaw, avocado and lime juice (if you desire).</div><div><br /></div><div>Salud!</div>Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com2tag:blogger.com,1999:blog-7813728430957880914.post-70088788453287769482010-12-09T23:05:00.005-05:002010-12-10T00:14:11.106-05:00FFWD: Sweet and Spicy Cocktail Nuts<div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuW-PuWu-KmutOIOpZKxIqB0rKtSFSMhIqmYtqJurPwhTwiytgRJ8OoQ8WUXwfpD7vCPWvHFdupKdaHB5ZRzXAmy8mzmK9N5TaWWvOtcDEON_mzQd2rUMptNtYGmWYyQYrrwVQxVMpo7E/s400/IMG_3549.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5548914163695205218" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Sweet and spicy nuts.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Hey Gang! Sorry about the absence from FFWD, but I have been traveling and getting over a cold for the past couple of weeks. This week I made Dorie's sweet and spicy cocktail nuts. I like sweet, I like spicy, so I figured I would like these.</div><div style="text-align: center;"><div style="text-align: left;"><br /></div><div style="text-align: left;">These nuts are a perfect treat for the holidays. You could bag them up and give them to friends, or put them out at a party. They are super crunchy, slightly salty, slightly sweet, with just a touch of spice. These nuts came together rather quickly and were devoured shortly thereafter. I used a blend of almonds and pecans, but you can use whatever nuts you like best. I increased the amount of chili powder, but these were still on the mild side because I was out of cayenne pepper. So if you want a little more kick be sure to add that. Again, I love Dorie's recipes because they are simple, yet brilliant. </div></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxV2tWgWHe724x5orm903YFh9qipkR8qWUP3cMNAXhKG6nSxcEsgW3v9UOm8avh_NZe8-OGKLWoJ3LChLgmErqAXiWDkA2HNyoRYPCkoPuKy_U8JGsXVuVEUfkb1C80HRDNkvgvW3E6_8/s1600/IMG_3545.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxV2tWgWHe724x5orm903YFh9qipkR8qWUP3cMNAXhKG6nSxcEsgW3v9UOm8avh_NZe8-OGKLWoJ3LChLgmErqAXiWDkA2HNyoRYPCkoPuKy_U8JGsXVuVEUfkb1C80HRDNkvgvW3E6_8/s400/IMG_3545.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5548914179152163490" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Mixing together the sugar, egg white, spice, nut mixture.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfF5qe8d-BreakUuH6Cq8wcCsk_NVcrN-55hNzOdTPg3hLGxxZzlCANGc9Efgxd4b4UjHoza9siaJYN8hlsv7yI1YfwyLJsZ3F_suPMyW4fxfh6iWYIKvAcXWGKsfFG9i1i67d56YAjk/s1600/IMG_3546.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfF5qe8d-BreakUuH6Cq8wcCsk_NVcrN-55hNzOdTPg3hLGxxZzlCANGc9Efgxd4b4UjHoza9siaJYN8hlsv7yI1YfwyLJsZ3F_suPMyW4fxfh6iWYIKvAcXWGKsfFG9i1i67d56YAjk/s400/IMG_3546.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5548914173262324466" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Toasting in the oven.</div><div style="text-align: center;"><br /></div><div>Another holiday treat to add to the list! These might become a tradition in our household (If I can stop myself from eating them all myself).</div></div>Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com6tag:blogger.com,1999:blog-7813728430957880914.post-12565347634133032302010-12-07T23:30:00.000-05:002010-12-08T00:17:02.802-05:00...then we'll eat a whole roll of Tollhouse Cookiedough as fast as we can<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfz_NfsCv0hnQjXdtaMmwdN5c-GpF8or3TLkTXRGec6o5y7nRMnugUZE1Xtvco32v99erL549_GyZvwE-ULjq-Hg6Vd0Nkj-4TH-Sjga9Pet5rJLP7LhKvUMWH7f7o-Xo9eyeWp7guTnw/s1600/IMG_1222.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfz_NfsCv0hnQjXdtaMmwdN5c-GpF8or3TLkTXRGec6o5y7nRMnugUZE1Xtvco32v99erL549_GyZvwE-ULjq-Hg6Vd0Nkj-4TH-Sjga9Pet5rJLP7LhKvUMWH7f7o-Xo9eyeWp7guTnw/s400/IMG_1222.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5548170778213664146" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Thin mints and cranberry, white chocolate, pecan cookies.</div><div><br /></div><div>Can anyone guess the movie that this quote is from? I will give you a hint, it's a film from the last decade that has become a holiday classic. Will Ferrell is in it. It's Elf! AJ and I have watched this film every Christmas season since it came out (that's going on 8 years)! Now Elf is one of my favorite ways to celebrate the holiday season, second only to eating a whole roll of cooking dough (and snuggling). </div><div><br /></div><div>This year we had some friends over to watch the movie, drink some eggnog, and feast on some cookies. I decided to go with two of my favorite holiday cookies, thin mints and cranberry, white chocolate, pecan cookies. The <a href="http://www.marthastewart.com/recipe/chocolate-peppermint-cookies-living">thin mint recipe</a> came from that lovely robot, Ms. Martha Stewart. But in all seriousness she has some amazing cookie recipes (and she's only part-robot). I made them a couple years ago when I spent New Year's Eve in Boston. The best way to finish these cookies off is to drizzle them in white or dark chocolate. This year I didn't have time, but they still tasted great. </div><div><br /></div><div>The second cookie I chose to make is a JAM holiday favorite that all started 4 years ago or so (Jenny or Malia can correct me if I'm wrong) in my mom's kitchen. Us girls got together for a seasonal cookie bake off. We ended up making the cranberry, white chocolate, pecan cookies, mexican wedding cookies, and one more that I seem to have forgotten. The cranberry, white chocolate cookies have been made with great frequency ever since. Sometimes we throw in some oats for extra texture, sometimes we don't. This time I left out the oats, but they still have the most wonderful sweet, tart, nutty flavor. <a href="http://www.washingtonpost.com/wp-dyn/content/article/2006/12/12/AR2006121200293.html">The recipe (from the Washington Post) </a>calls for cups and cups of cranberries (dried and fresh), pecans, and white chocolate chips. I ended up reducing the amounts by about half a cup each, so that they were more cookie like and less mass of mix-ins. Either way they're super tasty, but the more mix-ins you add the more crumbly they become.</div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ95OifPIgzTCy3QMtjF0-EewA0GqdSXG8xMQRzEKLP2Y6Y1KUopfLDa_7I6keL6ThTwqauMyV4bKg3aN5l8O0R5G0lMxza01n6Rqqg3bbnhcElaUMYzLnk55jyjjmEPudKQTturvQuY8/s400/IMG_3542.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5548175194261668626" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I'm going to have a marsh made out of marshmallows.</div><div style="text-align: center;"><br /></div><div>To top off my whole baking extravaganza I made <a href="http://www.marthastewart.com/recipe/homemade-marshmallows">marshmallows...from scratch</a>. They were actually pretty easy to make. You soften some gelatin in water, heat up a sugar, corn-syrup, water mixture, and then mix them all together. Fresh marshmallows are the jam! Seriously, you can't beat them. I dusted them in confectioners sugar so you can handle them without them sticking to everything. The only hard part is waiting three hours to eat them (they have to cool and set sufficiently). </div><div><br /></div><div>I hope I have inspired you all to bake some sweeeet holiday treats! Merry Chrismakwanakah everybody!</div><div><br /></div>Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com3tag:blogger.com,1999:blog-7813728430957880914.post-655343439281399512010-11-12T00:02:00.000-05:002010-11-11T00:20:20.787-05:00FFWD: Roast Chicken for Les Paresseux<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSCUUH0ol-z9yAzk1eu6BqIwWGIs9sZYpguQ72uLvJ2rubk1RGYP5lpAhEyP0Zz9vn7PdpZFi5xJTqbZSr47_00n372DjSNLkGclPwETEvbUB5l6aVYNSozrhgRpPgdpi6QHbwhyphenhyphensLjs/s1600/IMG_1165.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSCUUH0ol-z9yAzk1eu6BqIwWGIs9sZYpguQ72uLvJ2rubk1RGYP5lpAhEyP0Zz9vn7PdpZFi5xJTqbZSr47_00n372DjSNLkGclPwETEvbUB5l6aVYNSozrhgRpPgdpi6QHbwhyphenhyphensLjs/s400/IMG_1165.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5538153848616061314" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Roast Chicken with potatoes, carrots, and onions.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">For this <a href="http://www.frenchfridayswithdorie.com/?p=394">French Friday with Dorie</a> I decided to make the roast chicken for les paresseux. Les Paresseux means "lazy people." I love recipes for lazy people. My mom has a fabulous recipe for lemon roast chicken, that is extremely easy and delicious, so I was hoping for similar results. </div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRRPSL5OdeeCRUNv74vwtCvoJerxBinakxr1ZDFUdQeyJcrBuaLprb2ruYHOGLgo1drlxJ514HMTOgSV8J898W_HL_GX2F4XBNP8xulT6cJsJpeUxDwWmnK8Q658JXTMwBSsmv_WwWY4/s1600/IMG_1157.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRRPSL5OdeeCRUNv74vwtCvoJerxBinakxr1ZDFUdQeyJcrBuaLprb2ruYHOGLgo1drlxJ514HMTOgSV8J898W_HL_GX2F4XBNP8xulT6cJsJpeUxDwWmnK8Q658JXTMwBSsmv_WwWY4/s400/IMG_1157.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5538153842001502466" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Roast chicken in dutch oven, stuffed with garlic and herbs.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">This recipe really is rather lazy. You simply season and stuff the chicken with half a head of garlic, fresh rosemary, thyme, and oregano and put it in a dutch oven for 90 minutes. BAM! Dinner is served. (Emeril couldn't have said it better.) </div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45DhHP4lzh5kjkx2SYf9XQpIVJbD4YIjA1I-9Y5dCfEHB3ZlC7vMtPiYBxA88TLvuybB2IwsPoep5jd1vseze1hosHss_Q0eFa_IEYBkN69CpI8sNpKxIFirOvddU9Bg0FgO78GZwTMM/s1600/IMG_1158.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45DhHP4lzh5kjkx2SYf9XQpIVJbD4YIjA1I-9Y5dCfEHB3ZlC7vMtPiYBxA88TLvuybB2IwsPoep5jd1vseze1hosHss_Q0eFa_IEYBkN69CpI8sNpKxIFirOvddU9Bg0FgO78GZwTMM/s400/IMG_1158.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5538153835595932946" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">New Le Creuset! Thanks Mom and Dad!</div><div style="text-align: center;"><br /></div><div style="text-align: left;">The great thing about this dish is that it will give you chicken for days to come! There are only two in this household, so I have been eating chicken sandwiches for lunch (which are delicious). It's like I'm preparing for Thanksgiving early. But seriously, the chicken is extremely moist and allows you to spend time doing other things (like baking cookies or watching reruns of "Parks and Recreation" - you know the important things).</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXEqMG7Lropw_p6bPiHC9fPuO7z1XOPtX1K-dWYZdq94PP1rBSdokD6DIdephyphenhyphenhqjfG57bLkyniEZsW4Q3w04H7wwACpvo2Cn3CNCtHLqlnwiZ3gSe4iVMk7a67UdfHqijabOzkGSqTA/s1600/IMG_1164.JPG"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXEqMG7Lropw_p6bPiHC9fPuO7z1XOPtX1K-dWYZdq94PP1rBSdokD6DIdephyphenhyphenhqjfG57bLkyniEZsW4Q3w04H7wwACpvo2Cn3CNCtHLqlnwiZ3gSe4iVMk7a67UdfHqijabOzkGSqTA/s1600/IMG_1164.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXEqMG7Lropw_p6bPiHC9fPuO7z1XOPtX1K-dWYZdq94PP1rBSdokD6DIdephyphenhyphenhqjfG57bLkyniEZsW4Q3w04H7wwACpvo2Cn3CNCtHLqlnwiZ3gSe4iVMk7a67UdfHqijabOzkGSqTA/s400/IMG_1164.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5538153822394317954" /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXEqMG7Lropw_p6bPiHC9fPuO7z1XOPtX1K-dWYZdq94PP1rBSdokD6DIdephyphenhyphenhqjfG57bLkyniEZsW4Q3w04H7wwACpvo2Cn3CNCtHLqlnwiZ3gSe4iVMk7a67UdfHqijabOzkGSqTA/s1600/IMG_1164.JPG"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXEqMG7Lropw_p6bPiHC9fPuO7z1XOPtX1K-dWYZdq94PP1rBSdokD6DIdephyphenhyphenhqjfG57bLkyniEZsW4Q3w04H7wwACpvo2Cn3CNCtHLqlnwiZ3gSe4iVMk7a67UdfHqijabOzkGSqTA/s1600/IMG_1164.JPG">B</a>eautiful bird out of the oven.</div>Arielhttp://www.blogger.com/profile/15416525683780494593noreply@blogger.com12