tag:blogger.com,1999:blog-8967216438908626682024-02-07T21:50:04.315-08:00FOOD ON A PLATEFresh Ingredients. Simple Preparations. Full Flavors.Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-896721643890862668.post-82472428202379672712020-06-08T18:18:00.000-07:002020-06-08T18:18:16.911-07:00<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY07ZgypR-_kbLTN34Ax9rz5mn630n1CCie6JfLxpoUFzju5w7SVQCZ35unRW2z4cxsc8B8PkyNTiUbB_t17eJ-Rk6QX-AityAv5WLoR0Gi9j_KD4Ce497rspp7TG1rq9zwizZbSewN04/s1600/9AC8CB6D-D52B-4485-BD8E-95C222B892BE.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY07ZgypR-_kbLTN34Ax9rz5mn630n1CCie6JfLxpoUFzju5w7SVQCZ35unRW2z4cxsc8B8PkyNTiUbB_t17eJ-Rk6QX-AityAv5WLoR0Gi9j_KD4Ce497rspp7TG1rq9zwizZbSewN04/s640/9AC8CB6D-D52B-4485-BD8E-95C222B892BE.jpeg" width="512" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Grilled Artichokes With Green Goddess Dressing</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Artichoke Ingredients</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">4 Artichokes</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 Cups Chicken Broth</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 Cup White Wine</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 tbs Italian Seasoning</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 Cloves Minced Garlic</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 tsp Red Pepper Flakes</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Fresh Cracked Pepper</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Kosher Salt</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Olive Oil</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Grated Parmesan Cheese</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Flat Leaf Parsley, Chopped</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1. Cut the ends of each artichoke off about 2 inches from the tip of each head. Remove the leaves around the base of the stem and slice each head in half lengthwise. Remove all the hair with a spoon exposing the heart at the base.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2. Place the chicken broth, white wine, Italian seasoning, garlic and red pepper flakes in a large pot and bring to a boil Place the prepped artichoke hearts in the boiling liquid and simmer until tender, about 15 minutes. Remove from the pot and set aside to cool.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">3. Once cool, drizzle the artichokes with olive oil and sprinkle with kosher salt and fresh cracked pepper. Grill over high heat just long enough to achieve grill marks and the artichokes are warmed. Place on a serving tray, drizzle with Green Goddess dressing and sprinkle with grated parmesan cheese and fresh chopped flat leaf parsley. Serve with additional Green Goddess dressing on the side for dipping.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Green Goddess Dressing Ingredients</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 cup Mayonaise</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 cup Sour Cream</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 Lemon Juiced</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 Cloves Minced Garlic</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 tbs Anchovy Paste</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 Handful Of Each Fresh Herb: Tarrago, Chives, Parsley, Dill</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 tbs Honey</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Fresh Cracked Pepper</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">3 tbs Olive Oil</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1. Place all ingredients except olive oil in a blender and blend until smooth. With blender running on low, slowly add the olive oil until emulsified. Season to taste with additional honey and salt if desired.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvniQJx1hC06Y89-aShFn0JTQescej2UOuFWT28K8qvcYONeW7PbvOEgDdHvQmRb9zs8k38eoth3u_bKl5AvN4ZKWqxFXUFMnBbmipKt1TNFMlms1gPIhgIDAuCL-rXaXKO6BifvLaLhw/s1600/6E5CA3CE-677A-474C-9824-42142C34816E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvniQJx1hC06Y89-aShFn0JTQescej2UOuFWT28K8qvcYONeW7PbvOEgDdHvQmRb9zs8k38eoth3u_bKl5AvN4ZKWqxFXUFMnBbmipKt1TNFMlms1gPIhgIDAuCL-rXaXKO6BifvLaLhw/s640/6E5CA3CE-677A-474C-9824-42142C34816E.jpeg" width="512" /></a><br />
<br />
<br />
Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-87398997747486952082020-05-02T18:24:00.001-07:002020-05-02T18:24:32.562-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpy_YslKKCZt-3UT3r-_gOuas2Qt8D_VzrWAJZIX1hGXXPK_EbMHXyHnv3qtQvMjD3Ld1w2VDz6uMKb2qfMjmY_GNW9RYD1Xjl51sbhQKx6B2weiT0lCX4RqkbDMRDhg_PL-KtZ8gq-M/s1600/IMG_6286-Edit-Edit-Edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpy_YslKKCZt-3UT3r-_gOuas2Qt8D_VzrWAJZIX1hGXXPK_EbMHXyHnv3qtQvMjD3Ld1w2VDz6uMKb2qfMjmY_GNW9RYD1Xjl51sbhQKx6B2weiT0lCX4RqkbDMRDhg_PL-KtZ8gq-M/s640/IMG_6286-Edit-Edit-Edit.jpg" width="480" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Celery Caesar Salad & Roasted Maple Bacon</b></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">I saw this salad on the cover of my favorite food magazine, Delicious, and couldn't wait to try it. Not only is the presentation stunning, but the flavors are so very light and crisp. It tastes like spring! The tangy caesar dressing is perfectly balanced by the sweetness of the maple bacon. Definitely a keeper!</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Serves 4 - 6</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 Eggs</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">8 - 12 Long strips of bacon</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 tbs Maple syrup</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">3 Thick sliced sourdough, crusts removed and cut into 1/2" squares</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 tbs Extra virgin olive oil</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">6 - 8 Celery stalks, thinly sliced and tender leaves picked</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/4 cup Shaved Parmesan</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Pinch of Kosher salt</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Anchovy Dressing</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">3 tbs Mayo</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 tsp Dijon mustard</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 tbs White wine vinegar</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">3 Anchovy fillets, finely chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Fresh cracked pepper</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 400 degrees F</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2. Mix all ingredients for the Anchovy dressing in a small bowl and whisk until combined. If the dressing is too thick you may use 1 - 2 tsp water to thin. Set aside.</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">3. Boil the eggs in a saucepan over high heat for 15 minutes. Cool in cold water, peel and roughly chop or grate.</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">4. Weave the bacon to make a lattice pattern. Place on a baking tray with sides lined with parchment paper and brush with maple syrup. Top with another piece of parchment paper and place another baking sheet with sides on top of it to weigh it down. Cook in the oven for 5 minutes.</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">5. Combine sourdough in a bowl with oil and toss to coat. Sprinkle with Kosher salt and freshly cracked pepper. Add to the top tray in the oven and cook bacon and croutons for a further 10-12 minutes or until the croutons are golden brown. Remove the croutons from the oven and continue to cook the bacon another 10 minutes or until sticky and browned. Remove from the oven and set aside to cool. </span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">6. Arrange celery bacon, croutons and egg on a serving platter. Top with the parmesan and serve dressing alongside. Enjoy!</span></div>
Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-72790342618144925762020-04-25T19:05:00.001-07:002020-04-25T19:05:37.855-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tN8GyDKuy_DsqLtAXqwxLBfc10ku5Jviz7PcUgWlLNgLgvbn4XR3q6AYmaTUzC-Cdef8pHkUwZJy-zktzdqlf9eNfrSh_a6JubP9LbGcrGFSDxlDsbTTpn0qSJYZWy05I8-E-ttpauE/s1600/IMG_3795-Edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tN8GyDKuy_DsqLtAXqwxLBfc10ku5Jviz7PcUgWlLNgLgvbn4XR3q6AYmaTUzC-Cdef8pHkUwZJy-zktzdqlf9eNfrSh_a6JubP9LbGcrGFSDxlDsbTTpn0qSJYZWy05I8-E-ttpauE/s640/IMG_3795-Edit.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-family: Verdana, sans-serif; font-size: large;">Orange Cinnamon Swirl Loaf</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Verdana, sans-serif;">Ingredients</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">For the Dough</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">3 3/4 cups All-purpose flour, divided</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 tbsp Granulated sugar</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 tbsp Kosher salt</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 pkg Active dry yeast</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 cup Whole milk</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 cup Water</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/3 cup Unsalted butter</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 lg Egg, room temperature</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Method For Making The Dough</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 1/2 cups flour, sugar, salt, and yeast.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2. In a medium saucepan, heat milk, 1/2 cup water and butter over medium heat until an instant-read thermometer registers between 120 and 130 degrees F. Add warm milk to flour mixture and beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape dough hook and side of bowl. Add remaining 1/4 cup flour 1 tablespoon at a time, if dough is too sticky. Turn dough out on a lightly floured parchment paper covered surface and shape into a smooth round.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 40. I place the covered dough bowl in my oven with the oven light turned on for a fool-proof warm draft-free spot. This avoids the fluctuating temperatures in the kitchen. Works like a charm!</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">For the Filling</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 cup Brown sugar</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 tbsp Cinnamon</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 cup Unsalted butter, room temperature</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">4 tsp Orange zest</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Whisk all together to form a thick paste.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Method For Making the Loaf</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1. Once the dough has doubled in size, roll out the dough on lightly floured parchment paper to about a 20" x 15" size. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2. Spread the filling mixture evenly over the whole surface getting as close to the edges as you can without going over.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">3. Roll starting on the long side to form a log and pinch the seam closed. cut down the center with a very sharp knife. Do not cut through top so that you have two lengths joined together.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30WJMb3Juys_YW-XS9GEovoMpD28sSjyDDFFBushks5VMtp3A6fZB9q1ghyzSfRYaESZfG1g0XxyNgzF-BPXYJYzrim_wUPUh8IK5bhJ_EdW1zODX6Q6SVuWSuqGS1_hHyFogfEnB8ck/s1600/IMG_2246.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30WJMb3Juys_YW-XS9GEovoMpD28sSjyDDFFBushks5VMtp3A6fZB9q1ghyzSfRYaESZfG1g0XxyNgzF-BPXYJYzrim_wUPUh8IK5bhJ_EdW1zODX6Q6SVuWSuqGS1_hHyFogfEnB8ck/s640/IMG_2246.jpeg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">4. Start at the top of the split log and twist the two pieces together being careful to keep the cut side of the log always facing up. Pinch the end together and turn under.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2Y5QmLC8kz7pkXhLASbM-Ly9uW02tEAmcpyzoex03ThFg781wMQxuzFTeJWl9Zyqk-ihV73ksjKRylaakQcytOgaZWfN4GBbr9rFDqSA_96g4ThVialAdmpCnk0_pOaFzFv_BDFsOqE/s1600/IMG_2255.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2Y5QmLC8kz7pkXhLASbM-Ly9uW02tEAmcpyzoex03ThFg781wMQxuzFTeJWl9Zyqk-ihV73ksjKRylaakQcytOgaZWfN4GBbr9rFDqSA_96g4ThVialAdmpCnk0_pOaFzFv_BDFsOqE/s640/IMG_2255.jpeg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">5. Curl the twist into a spiral, then place into a parchment lined 8 or 9 inch baking pan. I used a springform pan. Allow the dough to rise for 90 minutes.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">6. Preheat over to 350 degrees F with rack in the bottom 1/3 of the oven. Bake for 40 - 45 minutes. The top will be golden golden brown and the exposed filling swirls will be a bit darker. Cool to room temperature before slicing.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vRVRMCubzbGp7f4ch8DT2ldphaVhOhPxSO5thlzgPEL44vpDxQNiue7jfbtrTCbdToRGIianw7cm0cQfk3rItq0KW3hPiOJuVbsP8jqDgySDoP2U_MFrxCL90XHBxRtwYylTOC1Bke4/s1600/IMG_3795-Edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vRVRMCubzbGp7f4ch8DT2ldphaVhOhPxSO5thlzgPEL44vpDxQNiue7jfbtrTCbdToRGIianw7cm0cQfk3rItq0KW3hPiOJuVbsP8jqDgySDoP2U_MFrxCL90XHBxRtwYylTOC1Bke4/s640/IMG_3795-Edit.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Ingredients For Orange Scented Sugar Glaze</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 cups Powdered sugar</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 tbsp Unsalted butter</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 tsp Vanilla</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/4 cup Milk</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 tsp Orange zest</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1. Whisk tother until smooth. Pipe onto the loaf in your desired pattern.</span> </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-30304876345497544002020-04-16T20:10:00.001-07:002020-04-16T20:10:27.693-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHnJyROvXrv9Hhm2bvZR5CqXxUXptYGdlC5XMjdRlHdEPIhzA_dGMCY5rL8rnPLBvrQkFZ4h-d9yiy2vd-2DWmeDaVnOpzPvh1w0DaF20uEdRWnDXDWGWUbcGINkQ2v500LBgixZptbs/s1600/Screen+Shot+2020-04-16+at+9.37.17+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1185" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHnJyROvXrv9Hhm2bvZR5CqXxUXptYGdlC5XMjdRlHdEPIhzA_dGMCY5rL8rnPLBvrQkFZ4h-d9yiy2vd-2DWmeDaVnOpzPvh1w0DaF20uEdRWnDXDWGWUbcGINkQ2v500LBgixZptbs/s640/Screen+Shot+2020-04-16+at+9.37.17+PM.png" width="474" /></a></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Yellow Coconut Curry Salmon</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b><span style="font-family: Verdana, sans-serif;">Ingredients</span></b></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Serves 2</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 1/2 tbsp Yellow curry paste, available at Asian or Global food stores. I prefer Mae Ploy brand</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 tbsp Olive oil</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 14 oz can Coconut milk</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 cup Chicken broth</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 tbsp Fish sauce</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Juice of 1/2 lime</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 tbsp Brown Sugar or more to taste</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 cup Basmati rice</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 6-8 oz Salmon Filets</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Olive oil</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Kosher salt</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Cracked pepper</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Fresh green vegetable of choice</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Red bell pepper thinly sliced for garnish</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Scallions thinly sliced, green parts only, for garnish</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Cucumber dices for garnish</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1. Begin by cooking the basmati rice in a rice cooker or on the stove top according to the package directions.</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2. Meanwhile, heat the oil in a wok or large skillet over medium high heat. Saute the curry paste stirring constantly until slightly browned and fragrant. Add the coconut milk and chicken broth and stir until evenly mixed. Reduce heat to low and add the fish sauce, lime juice and brown sugar. Let simmer for about 15 minutes stirring occasionally.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">3. Cut and steam your favorite green vegetables in salt water. I used haricot verts, but broccoli or sugar peas are great too. Cut the salmon into two evenly sized portions, about 6 - 8 ounces depending on your fillet. Drizzle with olive oil on both sides and season with kosher salt and freshly ground pepper. </span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">3. Place seasoned salmon on a foil lined backing sheet and set aside until the curry is finished. Broil salmon 6 inches from the broiler for 3 minutes on each side and remove from the oven.</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">4. Place the cooked rice and green vegetable in a serving bowl and spoon the curry sauce over. Place the salmon atop the rice/vegetables and garnish with scallions, sliced red bell peppers and diced cucumbers.</span></div>
Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-77022972098592174862020-04-10T16:12:00.002-07:002020-04-10T16:13:28.165-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Pu6PBBduyWgVqzrMfjTwqQ2cb4WqBb0jCG-8U0w4MnRKZ9Bsat0XRdvyI7xKQPYhpUJaHpAa-JA1dg93CMmYgW4aBYLLFvWW-dfE1vak9XKp7itEDA4EWssk6c7xaSmfN6X7WUj8ydI/s1600/IMG_1685.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Pu6PBBduyWgVqzrMfjTwqQ2cb4WqBb0jCG-8U0w4MnRKZ9Bsat0XRdvyI7xKQPYhpUJaHpAa-JA1dg93CMmYgW4aBYLLFvWW-dfE1vak9XKp7itEDA4EWssk6c7xaSmfN6X7WUj8ydI/s640/IMG_1685.jpeg" width="480" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Mint Chocolate Brownies</b></span></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b><br /></b></span>
<b><span style="font-family: "verdana" , sans-serif;">Ingredients </span><span style="font-family: "verdana" , sans-serif;">For The Brownies</span></b><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1/2 cup. (1 stick) unsalted butter, melted</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup granulated sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2</span><span style="font-family: "verdana" , sans-serif;"> cup brown sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 1/2 tsp vanilla extract</span><br />
<span style="font-family: "verdana" , sans-serif;">2 eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">3/4 cup all-purpose flour</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2cup unsweetened natural cocoa powder</span><br />
<span style="font-family: "verdana" , sans-serif;">1/8 tsp baking powder</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: "verdana" , sans-serif;">1/3 cup chopped dark chocolate chips</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: 12px;"><br /></span><span style="font-family: "verdana" , sans-serif;"><b>Ingredients For The Frosting</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b><br /></b></span>
<span style="font-family: "verdana" , sans-serif;">1/4 cup(1/2 stick) unsalted butter, room temperature</span><br />
<span style="font-family: "verdana" , sans-serif;">1-2 drops green food coloring (optional)</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp. peppermint extract</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tsp. salt</span><br />
<span style="font-family: "verdana" , sans-serif;">2 c. powdered sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">3-4 tbsp. milk or heavy cream</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 12px;"><br /></span></span>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients For The Chocolate Ganache</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b><br /></b></span>
<span style="font-family: "verdana" , sans-serif;">3/4 c. chocolate chips</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tbsp unsalted butter</span><br />
<span style="font-family: "verdana" , sans-serif;">3 tbsp heavy cream</span><br />
<br />
<span style="font-family: "verdana" , sans-serif;"><b>Method</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b><br /></b></span>
<span style="font-family: "verdana" , sans-serif;">1. Preheat oven to 350 degrees. Line an 8x8 baking pan with foil and lightly coat with baking spray, set aside.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">2. </span><span style="font-style: inherit;"><span style="font-family: "verdana" , sans-serif;">In the bowl of a stand mixer, beat together the melted butter, sugars and vanilla extract for 30 seconds on medium. With mixing speed on low, add the eggs one at a time, mixing until thoroughly combined.</span></span><br />
<span style="font-style: inherit;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-style: inherit;"><span style="font-family: "verdana" , sans-serif;">3. I</span></span><span style="font-style: inherit;">n a medium size mixing bowl, whisk together the flour, sifted cocoa powder, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and using a spatula, fold in the chopped chocolate or nuts if desired.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-style: inherit;"><br /></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-style: inherit;">4. </span><span style="font-style: inherit;">Pour batter into the prepared pan, spreading into an even layer. Place in the oven and bake for 23-26 minutes or until set, taking care not to overbake. Remove from the oven and allow to cool for 30 minutes or until brownies are no longer warm (you can speed up the process by letting them cool uncovered in the refrigerator).</span></span><br />
<span style="font-style: inherit;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-style: inherit;">5. </span><span style="font-style: inherit;">Meanwhile, to make the mint frosting, in the bowl of a stand mixer fitted with a paddle attachment, beat the butter, food coloring, peppermint extract and salt until creamy, about 1 minute on medium high. Add the powdered sugar, then the milk (or heavy cream) until it reaches the desired consistency. Beat for 2-3 minutes or until light and fluffy. Frost cooled brownies, then toss uncovered into the freezer for 10 minutes.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-style: inherit;"><br /></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-style: inherit;">6. </span><span style="background-color: white;">During the last minute of freeze time, in a microwave safe bowl, combine the chocolate chips, butter and heavy cream. Heat for 40 seconds, stir, then repeat in small increments of time. Stir chocolate until all of the chips are melted and it becomes smooth. Beat for 1 minute and then pour over the top of the cold frosted brownies. Spread evenly and place in the refrigerator uncovered to set for at least 30 minutes before slicing and serving.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqyASY5zyxWhGPMwYgNO9gU1bKn-Lu1PMxvu1JzDmSgs2QEmaBBjeCGLr1scfIGb_nNvkc07IQPz5egRN8sgacsEXNE9Gso1plySVDrqkn9OF8FhTaaJITUW2-mDku1dGu8j3ZtxC8s4/s1600/Screen+Shot+2020-04-09+at+8.48.04+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1206" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqyASY5zyxWhGPMwYgNO9gU1bKn-Lu1PMxvu1JzDmSgs2QEmaBBjeCGLr1scfIGb_nNvkc07IQPz5egRN8sgacsEXNE9Gso1plySVDrqkn9OF8FhTaaJITUW2-mDku1dGu8j3ZtxC8s4/s640/Screen+Shot+2020-04-09+at+8.48.04+PM.png" width="482" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;"><br /></span></span>
<br />
<div class="ERSNotesDiv" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: transparent; border: 0px; box-sizing: border-box; caret-color: rgb(0, 0, 0); color: black; font-family: inherit; font-size: 12px; font-style: inherit; font-variant-caps: normal; font-weight: inherit; letter-spacing: normal; line-height: inherit; margin: 0px 0px 10px; orphans: auto; outline: 0px; padding: 0px; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: auto; word-spacing: 0px;">
</div>
Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-4045444980586875022020-04-08T15:07:00.000-07:002020-04-11T03:46:48.003-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzvklvvPgkag4i5mkskmyzw5EePlfFMzTwN3_Vzf7qVTNPLHz0cALFKzLC35gKPzW-ebammaLkXmHRQMuIj76HneDN7wm6lzLxQzrHHurwBSjGnDR65WxCVbcq7qn3D3fWqdpq9fcVFM/s1600/Screen+Shot+2020-04-08+at+1.53.16+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1197" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzvklvvPgkag4i5mkskmyzw5EePlfFMzTwN3_Vzf7qVTNPLHz0cALFKzLC35gKPzW-ebammaLkXmHRQMuIj76HneDN7wm6lzLxQzrHHurwBSjGnDR65WxCVbcq7qn3D3fWqdpq9fcVFM/s640/Screen+Shot+2020-04-08+at+1.53.16+PM.png" width="476" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-family: "verdana" , sans-serif; font-size: large;">Garlic Herb Swirl Loaf</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-family: "verdana" , sans-serif;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">I've never been much of a baker. But 4 weeks and counting living under a Stay in Place order has a way of forcing new realities and reaching deep within to find new coping strategies for maintaining mental health. So, I found myself participating in a cooking club challenge and I found this recipe </span><span style="font-family: "verdana" , sans-serif;">on halfbakedharvest.com </span><span style="font-family: "verdana" , sans-serif;">based on my Google search for "Beautiful Bread". While I made some slight modifications, this has got to be the most delicious bread you will ever put lips! </span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: "verdana" , sans-serif;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: "verdana" , sans-serif;">Ingredients</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: "verdana" , sans-serif;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">3/4 Cup warm whole milk - 105 to 110 degrees F</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">2 1/4 tsp Instant yeast</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">2 tbsp Honey</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">3 lg Eggs - room temperature</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">2 1/2 - 4 Cups all-purpose flour</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1 tsp Kosher salt</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">6 tbsp Salted butter at room temperature, plus more for serving</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1-2 Cloves garlic, grated</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1/4 Cups freshly grated Parmesan cheese</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1/2 Cups fresh basil, finely chopped</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">2 tbsp Fresh thyme finely chopped</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1 tbsp Fresh sage finely chopped</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><b>Method</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="border: 0px; box-sizing: border-box; color: #111111; font-stretch: normal; line-height: 1.25; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;">1. In the bowl of a stand mixer, combine the milk, yeast and stir until dissolved to activate yeast. Add honey, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 2 tablespoons room temp butter and mix until combined, about 2-3 minutes more. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.</span></div>
<div style="border: 0px; box-sizing: border-box; color: #111111; font-stretch: normal; line-height: 1.25; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="border: 0px; box-sizing: border-box; color: #111111; font-stretch: normal; line-height: 1.25; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;">2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.</span></div>
<div style="border: 0px; box-sizing: border-box; color: #111111; font-stretch: normal; line-height: 1.25; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="border: 0px; box-sizing: border-box; color: #111111; font-stretch: normal; line-height: 1.25; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;">3. Meanwhile, combine the remaining 4 tablespoons butter, the garlic, parmesan, basil, sage, and thyme in a small bowl. Whisk to combine.</span></div>
<div style="border: 0px; box-sizing: border-box; color: #111111; font-stretch: normal; line-height: 1.25; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="border: 0px; box-sizing: border-box; color: #111111; font-stretch: normal; line-height: 1.25; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;">4. Punch the dough down and roll out onto parchment paper that is lightly floured, creating a large rectangle about 12 x 18 inches. Spread the garlic herb butter evenly over the dough with a rubber spatula. Starting with the long edge closest to you, roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. </span></div>
<div style="border: 0px; box-sizing: border-box; color: #111111; font-stretch: normal; line-height: 1.25; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="" style="border: 0px; box-sizing: border-box; color: #111111; font-stretch: normal; line-height: 1.25; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;">5. Using a sharp knife, cut the log of dough in half lengthwise, leaving a small portion at one end intact. Turn the halves to expose the filling. Cross the dough ropes over each other, repeating the twisting until you have a long, twisted dough with the cut sides exposed outwardly.</span></div>
<div class="" style="border: 0px; box-sizing: border-box; color: #111111; font-stretch: normal; line-height: 1.25; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="" style="border: 0px; box-sizing: border-box; color: #111111; font-stretch: normal; line-height: 1.25; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;">6. Coil half the rope up like a snake, stopping when you reach halfway. Then, coil the second half of the rope in the opposite direction. Carefully transfer to a parchment-lined baking sheet. Cover and let rise in a warm place for 45 minutes.</span></div>
<div class="" style="border: 0px; box-sizing: border-box; color: #111111; font-stretch: normal; line-height: 1.25; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="border: 0px; box-sizing: border-box; color: #111111; font-stretch: normal; line-height: 1.25; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "verdana" , sans-serif;">7. Preheat the oven to 350 degrees F. Transfer the bread to the oven and bake 30-35 minutes, until the top is golden brown and the bread is cooked through. Brush the top of the loaf with 2 tablespoons of melted butter. Slice and serve warm...with additional butter.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfX45RFxEbawcVcLa0Gn51cMsoOJQOPvGPEmPiNBLIuE82PHoKBL7gECuvoTyeRfdSTBNDxwxQcOTgMS9LJUEQripBmZs_nbe8u1d0Y4EwrdL5jQUD_ReovqbKN961Ro3uaIEWy-W0DHU/s1600/Screen+Shot+2020-04-08+at+1.53.02+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1199" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfX45RFxEbawcVcLa0Gn51cMsoOJQOPvGPEmPiNBLIuE82PHoKBL7gECuvoTyeRfdSTBNDxwxQcOTgMS9LJUEQripBmZs_nbe8u1d0Y4EwrdL5jQUD_ReovqbKN961Ro3uaIEWy-W0DHU/s640/Screen+Shot+2020-04-08+at+1.53.02+PM.png" width="476" /></a></div>
<br />Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-68013316321841979092020-04-08T14:16:00.000-07:002020-04-11T03:47:14.743-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLYqHP6HBaLjzQTDosbdXJXycT13yF0nvnjz2tjBcqJXP89GM96apUTbLYaTSx9FOrjpJXMRoEWaKv_NHAz5Yne0BOEJuPzVkGxx23kZYZVNG35c1IGr4hIglasUN7WsYlo7ugOpZEBU/s1600/Screen+Shot+2020-04-05+at+10.04.48+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLYqHP6HBaLjzQTDosbdXJXycT13yF0nvnjz2tjBcqJXP89GM96apUTbLYaTSx9FOrjpJXMRoEWaKv_NHAz5Yne0BOEJuPzVkGxx23kZYZVNG35c1IGr4hIglasUN7WsYlo7ugOpZEBU/s640/Screen+Shot+2020-04-05+at+10.04.48+AM.png" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Buttermilk Waffles & Fresh Blueberry Compote</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Makes 8 waffles</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">3 Eggs</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">15 oz Buttermilk</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">3 oz Vegetable oil</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">2 Cups self-rising flour</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1/4 Cup baker's sugar</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1 tsp Salt</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><b>Method</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1. Place eggs, buttermilk and vegetable oil into a large bowl and whisk until well combined.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">2. Combine flour, sugar and salt into a second large mixing bowl and make a well in the center.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">3. Carefully whisk in egg/buttermilk mixture to form a batter, with just a few lumps.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">4. If batter is too thick, stir in additional 1-2 tablespoons of buttermilk.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">5. Preheat the waffle maker. I use a Breville waffle iron with four squares.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">6. Pour 1/2 cup of batter into each waffle square and close lid to cook.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">7. At the end of the cooking cycle, open lid and carefully remove your waffles. repeat with remaining batter.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><b>Fresh Blueberry Compote</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><b><br /></b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1 lb Fresh or frozen blueberries</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1/4 Cup sugar</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1 tbsp Water</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Juice of 1/2 Lemon</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><b>Method</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">1. Place all ingredients in a small saucepan and heat over medium heat stirring occasionally until berries burst.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">2. Simmer on low and stir occasionally until the sauce thickens to desire consistency. Add more water if the sauce becomes too thick.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><b>Plating</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Serve each waffle covered in blueberry compote and a small scoop of your favorite vanilla ice cream.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UJJ0KjQbNWFmrmdbi9fy635wEm3OKJyV46UqZ1NwEheICzKUkGRioFw2Rv15e9ajPLwFPVFXDrWvBPq35ybuP3UbJWMvDBYMZvRdHc2eCKfhnALWMj476_aKam2UkkHe77ZWVv7jkms/s1600/Screen+Shot+2020-04-05+at+10.13.19+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1198" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UJJ0KjQbNWFmrmdbi9fy635wEm3OKJyV46UqZ1NwEheICzKUkGRioFw2Rv15e9ajPLwFPVFXDrWvBPq35ybuP3UbJWMvDBYMZvRdHc2eCKfhnALWMj476_aKam2UkkHe77ZWVv7jkms/s640/Screen+Shot+2020-04-05+at+10.13.19+AM.png" width="476" /></a></div>
<br />Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-18151811236779998222020-03-29T18:09:00.003-07:002020-04-11T03:47:27.088-07:00<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYGR3R1-Y-AAMnhVmwMsI94WfYXVdcyXojmnYBZQWu5WhiCWBVo6gaQgDN8IrvTMiENg9ikzai_2sUMhVplPE76FcGmcJ0dFd3hCe7t-Kf9ObeC1KYZ4U0C7oUAMrs91CgMgKEK9wIgE/s1600/IMG_1291-Edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYGR3R1-Y-AAMnhVmwMsI94WfYXVdcyXojmnYBZQWu5WhiCWBVo6gaQgDN8IrvTMiENg9ikzai_2sUMhVplPE76FcGmcJ0dFd3hCe7t-Kf9ObeC1KYZ4U0C7oUAMrs91CgMgKEK9wIgE/s640/IMG_1291-Edit.jpg" width="480" /></a></div>
<br />
<br />
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Bergamot Lemon Tart</b></span></div>
<div style="text-align: center;">
<br /></div>
<span style="font-family: "verdana" , sans-serif;">I came across this recipe from one of my Insta food feeds, The Baked Feed and thought is looked/sounded amazing. I made some slight adjustments and it turned out amazing!</span><br />
<span style="font-family: "verdana" , sans-serif;"><b><br /></b></span>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Crust</b></span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 1/2 cup all purpose flour</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/2 cup powdered sugar</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/2 tsp salt</span><br />
<span style="font-family: "verdana" , sans-serif;"> Zest from 1/2 lemon</span><br />
<span style="font-family: "verdana" , sans-serif;"> 8 tbsp unsalted butter, melted</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Lemon Curd</b></span><br />
<span style="font-family: "verdana" , sans-serif;"> 3 large eggs, room temperature</span><br />
<span style="font-family: "verdana" , sans-serif;"> 3 large egg yolks, room temperature</span><br />
<span style="font-family: "verdana" , sans-serif;"> 3/4 cup Caster or superfine sugar</span><br />
<span style="font-family: "verdana" , sans-serif;"> 3/4 cup freshly squeezed bergamot lemon juice, sub any lemon, about 8</span><br />
<span style="font-family: "verdana" , sans-serif;"> Zest from 1/2 lemon</span><br />
<span style="font-family: "verdana" , sans-serif;"> 8 tbsp unsalted butter, cubed, at room temperature</span><br />
<span style="font-family: "verdana" , sans-serif;"> Powdered sugar for dusting</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Method</b></span><br />
<br />
<ol>
<li><span style="font-family: "verdana" , sans-serif;">Preheat oven to 350F degrees, line bottom of a removable bottom tart pan with parchment paper. Lightly grease sides of the tart pan with butter. Combine all crust ingredients in a bowl, mixing with a pastry cutter of fork until the dough comes together. Press into the prepared tart pan, starting with the sides and working across the bottom to the center of the pan. </span></li>
<li><span style="font-family: "verdana" , sans-serif;">Chill in the freezer for 20-30 minutes. Line the crust with a piece of parchment paper, cut 1" larger than the diameter of the pan. Line with pie weights, rice or dried beans. Bake for 15-20 minutes. Remove from oven and place on a cooling rack until ready to be filled with the curd. Reduce oven to 325F.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">In a separate heat proof bowl, whisk together eggs, egg yolks and surge. Once combined, whisk in lemon juice and zest. Take the entire bowl and place on top of a pot filled with 1" water. Using a double boiler method, heat curd mixture over medium heat, stirring constantly to ensure the eggs don't curdle. Continue to stir until the curd forms into a thick, almost pudding like consistency, about 10 - 20 minutes. The curd should fully coat the back of a spatula or wooden spoon without running off.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">As soon as the mixture thickens, add the cubes of butter. Stir quickly to fully melt the butter into the curd. Press through mesh strainer, into the prepared crust. Return filled crust to the oven, Bake at 325F for 10-12 minutes or until the curd sets with a slight jiggle. Remove from oven and cool on a cooling rack to room temperature, about an hour. Chill the tart in the fridge for 2-3 hours. Top with powdered sugar right before serving.</span></li>
</ol>
<div>
<span style="font-family: "verdana" , sans-serif;"> Other suggested toppings: whipped cream, or meringue from the leftover</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"> egg whites.</span></div>
Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-20452231413502204532020-03-24T17:56:00.003-07:002020-04-11T03:52:10.410-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITP-_Sd5XSx6um-z_hAdJErkpFEAqXp_BOjbe5yD3JVSt7ryW-kGdVbF4MzffcL61mltNV1RFbL7aQc1OiqGBno1OI4Fv46BJRyMed0jSVOz9DaxQsOWS0lg_mGc7NqdDmBv6gweB9VI/s1600/IMG_1125-Edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITP-_Sd5XSx6um-z_hAdJErkpFEAqXp_BOjbe5yD3JVSt7ryW-kGdVbF4MzffcL61mltNV1RFbL7aQc1OiqGBno1OI4Fv46BJRyMed0jSVOz9DaxQsOWS0lg_mGc7NqdDmBv6gweB9VI/s640/IMG_1125-Edit.jpg" width="480" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-family: "verdana" , sans-serif; font-size: large;">Chicken Enchiladas in Poblano Cream Sauce</span></b></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: left;">
<b><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></b></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414;"><span style="mso-list: Ignore;"><span style="font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span></span></span><span style="color: #141414; font-family: verdana, sans-serif; text-indent: -0.5in;">2 Boneless Skinless Chicken Breasts</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="text-indent: -0.5in;"> </span><span style="color: #141414; text-indent: -0.5in;">Kosher Salt</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414; text-indent: -0.5in;"><span style="font-family: "verdana" , sans-serif; font-size: small;"> Fresh Cracked Pepper</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="caret-color: rgb(20, 20, 20); color: #141414;"> 2 tbsp. Olive</span><span style="caret-color: rgb(20, 20, 20); color: #141414;"> oil</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414; text-indent: -0.5in;"><span style="font-family: "verdana" , sans-serif; font-size: small;"> 2 Poblano peppers</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414; text-indent: -0.5in;"><span style="font-family: "verdana" , sans-serif; font-size: small;"> 1 large Onion, diced</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414; text-indent: -0.5in;"><span style="font-family: "verdana" , sans-serif; font-size: small;"> 1 tsp. Coriander</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="text-indent: -0.5in;"> </span><span style="color: #141414; text-indent: -0.5in;">1 tsp. Cumin</span><!--[if !supportLists]--></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414; text-indent: -0.5in;"> 1 Bunch Cilantro</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414; text-indent: -0.5in;"> 1/2 cup Black beans</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414; text-indent: -0.5in;"> 1/2 cup Corn, fresh or frozen</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414; text-indent: -0.5in;"> 1 cup Sour cream</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414; text-indent: -0.5in;"> 4 cups Shredded Chihuahua cheese</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414; text-indent: -0.5in;"> 1/2 cup your favorite salsa</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414;"><span style="font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #141414;">3 tbsp. Butter<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414;"><span style="mso-list: Ignore;"><span style="font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: #141414;">3 tbsp. Flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414;"><span style="mso-list: Ignore;"><span style="font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: #141414;">3 cups Chicken broth, heated<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<style class="WebKit-mso-list-quirks-style">
<!--
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:"";
margin:0in;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Cambria",serif;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"MS Mincho";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
font-family:"Cambria",serif;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"MS Mincho";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
@page WordSection1
{size:8.5in 11.0in;
margin:1.0in 1.0in 1.0in 1.0in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.WordSection1
{page:WordSection1;}
/* List Definitions */
@list l0
{mso-list-id:1;
mso-list-type:hybrid;
mso-list-template-ids:1 1 -1 -1 -1 -1 -1 -1 -1 -1;}
@list l0:level1
{mso-level-number-format:bullet;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
text-indent:-.25in;}
@list l0:level2
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
@list l0:level3
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
@list l0:level4
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
@list l0:level5
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
@list l0:level6
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
@list l0:level7
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
@list l0:level8
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
@list l0:level9
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
-->
</style></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="color: #141414;">2 cups Nonfat greek yogurt</span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414;"> 6 inch Flour tortillas</span></span><br />
<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><br /></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><b>Method:</b></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><br /></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414; font-family: "verdana" , sans-serif; font-size: small;"> 1. Boil chicken breasts in salted water until cooked <span style="caret-color: rgb(20, 20, 20);">through</span> and shred. Set aside in a mixing bowl</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414; font-family: "verdana" , sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414;"> 2. Slice poblano peppers in half lengthwise cover with olive oil and place face down on baking sheet. </span><span style="color: #141414; text-indent: -0.5in;">Broil on high 6 inches from the heating element in the oven until skin is blackened. Cool, peel and </span><span style="background-color: white; color: #141414; text-indent: -0.5in;">dice. Place in mixing bowl with chicken.</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414; font-family: "verdana" , sans-serif; font-size: small;"><span style="background-color: white;"><br /></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414; font-family: "verdana" , sans-serif; font-size: small;"><span style="background-color: white;"> 4. Saute the diced onions on medium heat until golden and mix in with the chicken mixture along with the coriander, cumin, 1/2 cup of chopped cilantro, black beans, corn, 1 cup shredded cheese, sour cream and salsa. Set aside. Season to taste with kosher salt and freshly cracked pepper.</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414; font-family: "verdana" , sans-serif; font-size: small;"><span style="background-color: white;"><br /></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414;"><span style="background-color: white;"> 5. Meanwhile, </span></span><span style="color: #141414;">Heat up the chicken broth. In a medium saucepan over medium-low heat, melt the butter. Add the flour and cook for about five minutes, whisking constantly. Add a cup of the chicken broth to the pan and stir until totally blended. Add the rest of the broth and simmer until thick and bubbly, stirring constantly. Add the yogurt and whisk until smooth. Then stir in the diced poblano peppers and season to taste <span style="caret-color: rgb(20, 20, 20);">with</span> salt and pepper</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414;"><span style="font-family: "verdana" , sans-serif; font-size: small;"> </span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414;"> 6. </span><span style="color: #141414;">Heat up the tortillas. Place a bit of the cream sauce on the bottom of a 9x13-inch baking sheet. Dollop a few tablespoons of filling into the center of each tortilla, roll up and place seam-side down in the pan. Repeat until all the tortillas are filled. Cover with remaining sauce and sprinkle with shredded cheese. Bake for 15-20 minutes at 400 degrees or until sauce is bubbling and golden. Sprinkle with remaining cilantro.</span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><br /></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414;"> 7. Serve garnished with your favorite salsa, sour cream and shredded lettuce, slice grape tomatoes and fresh </span><span style="color: #141414;"><span style="caret-color: rgb(20, 20, 20);">jalapeños. </span></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414; font-family: "verdana" , sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><br /></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #141414;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><br /></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="color: #141414; text-indent: -0.5in;"> </span></span></div>
<div style="text-align: left;">
<style class="WebKit-mso-list-quirks-style">
<!--
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:"";
margin:0in;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Cambria",serif;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"MS Mincho";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
font-family:"Cambria",serif;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"MS Mincho";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
@page WordSection1
{size:8.5in 11.0in;
margin:1.0in 1.0in 1.0in 1.0in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.WordSection1
{page:WordSection1;}
/* List Definitions */
@list l0
{mso-list-id:1;
mso-list-type:hybrid;
mso-list-template-ids:1 1 -1 -1 -1 -1 -1 -1 -1 -1;}
@list l0:level1
{mso-level-number-format:bullet;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
text-indent:-.25in;}
@list l0:level2
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
@list l0:level3
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
@list l0:level4
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
@list l0:level5
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
@list l0:level6
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
@list l0:level7
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
@list l0:level8
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
@list l0:level9
{mso-level-start-at:0;
mso-level-text:"";
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:0in;
text-indent:0in;}
-->
</style></div>
<div style="text-align: left;">
<br /></div>
Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-54744426738076225272014-10-12T20:00:00.003-07:002014-10-13T04:01:40.223-07:00Korean Short Ribs with Celeraic Puree<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ukOoPx7mlAfg9_FTxBehTH5c0CBzEpEtFX2xpmJ3uLWIDvuF4ehUu_F_00-Cp6F_ISr2gAaSgXYDYAJRD9uaLWcZuecOxLPffmPzLbQVLk7m5HZoqt90ZGFdi8lQIDVHTrJJWgd6c5A/s1600/KOREAN+SHORT+RIBS+RETOUCHED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ukOoPx7mlAfg9_FTxBehTH5c0CBzEpEtFX2xpmJ3uLWIDvuF4ehUu_F_00-Cp6F_ISr2gAaSgXYDYAJRD9uaLWcZuecOxLPffmPzLbQVLk7m5HZoqt90ZGFdi8lQIDVHTrJJWgd6c5A/s1600/KOREAN+SHORT+RIBS+RETOUCHED.jpg" height="640" width="640" /></a></div>
<span style="font-family: Verdana, Geneva, sans-serif; font-size: x-small;"><span style="background-color: white;"><span style="line-height: 18px;"><br /></span></span></span>
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">On a recent stay at </span><a href="http://www.sanctuaryoncamelback.com/index.html" style="line-height: 18px;" target="_blank">Sanctuary</a><span style="line-height: 18px;"> in Scottsdale, my associate and I had the pleasure of dining at Elements. I don't normally order red meat, but for some reason the Korean Style Short Ribs with Celeraic Puree and Chinese Broccoli compelled me. The experience was beyond. The flavors were numerous yet harmonized perfectly. I determined that evening that I must try this at home. I researched all the flavors that go into Korean style short ribs and went for it. In the end, t</span></span></span><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">he flavors were virtually identical to what I remembered at Elements.</span><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;"> </span><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;"> I hosted a dinner party for 6 and was thrilled by my guests' reaction to the meal and the presentation. What follows is the result of my efforts. Enjoy!</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">Serves 4</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ribs</b></span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">1/2 cup soy sauce</span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">1 Korean pear or Asian pear, grated with juices</span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">1/2 small white onion, sliced</span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">1 tablespoon grated fresh ginger</span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">1/2 cup light brown sugar</span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">2 tablespoons honey</span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">2 tablespoons toasted sesame oil</span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">1/4 teaspoon ground black pepper</span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">4 green onions, thinly sliced</span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">1 tablespoon sriracha sauce </span><em style="font-family: Verdana, Geneva, sans-serif; line-height: 18px;">(or hot chile sauce)</em><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">1 12-ounce can lemon-lime soda </span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">4 to 5 pounds short ribs, cut into thirds</span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">Cilantro chopped and spiral sliced raw beet for garnish</span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">Celeraic Puree (Recipe follows)</span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">Chinese Broccoli (Recipe follows)</span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">Picked Peppers and Onions (Recipe follows)</span><br />
<br />
<b style="font-family: Verdana, sans-serif;">Method</b><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">In a large mixing bowl add all the ingredients and whisk to combine into a marinade. Place the ribs with sauce in a large Zip-Loc. Cover and refrigerate for at least 1 hour or overnight.</span><br />
<br style="font-family: Verdana, Geneva, sans-serif; line-height: 18px;" />
<span style="background-color: white;"><span style="font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 18px;">Place ribs and marinade in a 5-quart slow cooker on low for 4-6 hours. May be cooked in a cast iron large dutch oven. Or cook in the oven at 350 degrees for 2-3 hours.</span></span></span><br />
<span style="background-color: white;"><span style="font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 18px;"><br /></span></span></span>
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">Once tender, remove the ribs from the marinade and skim off the fat. Remove to a sauce pan and simmer to about 1 1/2 cups of sauce. Add in 2 tbs of Hoisin and a simmer until </span></span><span style="line-height: 18px;">thickened.</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 18px;"><br /></span></span>
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 18px;">Plate the ribs over a serving of celeriac puree and Chinese broccoli. Top the ribs with the sauce and place a spoon full of the pickled peppers/onions in the center and garnish with fresh topped cilantro and a beet spiral for color.</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 18px;"><br /></span></span>
<b style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">Celeraic Puree</b><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;">2 heads celery root</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;">4 cloves garlic minced</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;">1 tsp kosher salt</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;">Fresh cracked pepper</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;">Unsalted butter</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;">1/4 cup heavy cream</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;"><br /></span></span>
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">Cut off the top and bottom of the roots and cut into chunks. Place in a large pot of salted water, bring to a boil and cook until fork tender, about 45 minutes. Drain in a colander and return to the pot. add the butter, </span></span><span style="line-height: 18px;">cream and garlic. Using an inversion blender, puree to a fine consistency with no lumps. Keep warm.</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;"><br /></span></span>
<b style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;">Chinese Broccoli</b><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;">1 bunch Chinese Broccoli</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;">Kosher Salt</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;"><br /></span></span>
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">Bring a large pot of salted water to boil. Place the broccoli in the boiling water and braise for about 5 minutes until the thickest part of the stems are fork tender. Drain in a colander. </span></span></span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;"><br /></span>
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 18px;"><b>Pickled Peppers and Onions</b></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;">1/2 red onion thinly sliced</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;">5 sweet peppers seeded and thinly sliced</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;">1/2 cup rice wine vinegar</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;">1/2 cup mirin</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;">1/4 cup sugar</span></span><br />
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white; line-height: 18px;"><br /></span></span>
<span style="font-family: Verdana, Geneva, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">In a small bowl, mix the sugar with vinegar and mirin until dissolved. Place the thinly sliced onions and peppers in a sealable container and pour in the vinegar/sugar mixture. Let sit in the refrigerator for an hour or more until softened slightly. </span></span></span><br />
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><b><br /></b></span>
Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-4108974569677476062014-08-24T16:59:00.001-07:002014-08-24T16:59:30.657-07:00Chocolate Chip Cookie Cheesecake Bar<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CtWrR9Ca3sj_VZ2JKyduF-vPnPGIru71atjzCCPLCNWNiE3EmaPycNfRJAfJGHtDHnteo2U-SixZHS-Lf978fpSKhiiMyZMwevg5Az0ZS8KZ2w_9F-Ev0ExOv2RaEslfZ4hE46iPidw/s1600/IMG_7601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CtWrR9Ca3sj_VZ2JKyduF-vPnPGIru71atjzCCPLCNWNiE3EmaPycNfRJAfJGHtDHnteo2U-SixZHS-Lf978fpSKhiiMyZMwevg5Az0ZS8KZ2w_9F-Ev0ExOv2RaEslfZ4hE46iPidw/s1600/IMG_7601.JPG" height="640" width="480" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><span id="goog_1477419403"></span><span id="goog_1477419404"></span><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;"><i>For the chocolate chip cookie layer</i></span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup unsalted butter</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup butter flavored shortening</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp. Vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 tsp. Salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbs. Cider vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp. baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">1 cups all purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups dark chocolate chips</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><i>For the cheesecake layer</i></span><br />
<span style="font-family: Verdana, sans-serif;">1 pkg. cream cheese (8oz) at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp. vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Verdana, sans-serif;">In a large mixing bowl, cream together butter, shortening, sugars, salt, vanilla and vinegar. Beat in the egg followed by bang soda and flour. Mix in the chocolate chips. Separate the dough into equal halves and set aside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a medium mixing bowl and an electric beater, cream the cream cheese and sugar until combined then add the egg and vanilla.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a 9 x 13 pan, that has been lined with parchment paper on the bottom, spread 1/2 of the cookie dough mixture on the bottom of the pan using your hands to press down evenly. Spread the cream cheese mixture on top of the bottom cookie layer in spoonfuls first followed by a rubber spatula. With the remaining cookie dough, flatten balls of dough between your hands into rounds and place on the cheese mixture until the surface is covered.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Bake at 350 degrees for 35-40 minutes, or until the top is golden. Cool completely, wrap in plastic wrap or aluminum foil and store in the refrigerator.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSyo5av_fOA1jGrqfTYCK8h9KfHlBo3Os9Ew2DkFb-eZ9kFLTJkMkJF6piMYqcaiEY9rVChj2xc28uVReuTxXbAOZtWlQn1a5gjAzIKABYo6OxdiI4ZuRKUjBtefU1xdyGPPwF0pN9Nfw/s1600/CHOCOLATE+CHIP+BAR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSyo5av_fOA1jGrqfTYCK8h9KfHlBo3Os9Ew2DkFb-eZ9kFLTJkMkJF6piMYqcaiEY9rVChj2xc28uVReuTxXbAOZtWlQn1a5gjAzIKABYo6OxdiI4ZuRKUjBtefU1xdyGPPwF0pN9Nfw/s1600/CHOCOLATE+CHIP+BAR.jpg" height="640" width="480" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-83385912570375407212013-08-20T19:11:00.003-07:002020-06-06T17:22:37.800-07:00Mangomisu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCCuyTOzVppGiZb61bZNb8F14JvHg6hdDyYFdoAgjCoUMwDNf670QctCPLHxnOK9tEh1QqPKj4EJlHlL8ql2ig5Hweq9KZU9Q2K086axJayBaLfEnvqwxI6-wn2LCm-zpKZn43i9LpcaI/s1600/DSC06986.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCCuyTOzVppGiZb61bZNb8F14JvHg6hdDyYFdoAgjCoUMwDNf670QctCPLHxnOK9tEh1QqPKj4EJlHlL8ql2ig5Hweq9KZU9Q2K086axJayBaLfEnvqwxI6-wn2LCm-zpKZn43i9LpcaI/s640/DSC06986.jpg" width="640" /></a></div>
<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This is one of my all time favorite desserts. I came across the recipe on the cover of Delicious Magazine a couple of years ago. I was extremely intimidated at first and held off making it for a while as a result. Eventually I worked up enough courage to give it a try and couldn't believe how amazing the result was. So light, creamy and fresh while being packed with flavor. The recipe calls for a raspberry sauce drizzled over each slice which really enhances the flavor of the mango. To die for!</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 pkg. 8 oz cream cheese softened</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 1/2 cups whipping cream</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/3 cup powdered sugar</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 egg yolks</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Juice of 5 oranges</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 pkg. lady fingers (sponge finger biscuits)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 Mangoes ripened (Champaign variety preferred) fresh sliced 1/8 inch thick</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Raspberry Sauce</b></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 cup sugar</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 pkg. 12 oz frozen raspberries</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Juice of 1 lemon</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Method</b></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Line the base of a 9 inch springform cake pan with plastic wrap or parchment paper. Place the cream, cream cheese, powdered sugar, egg yolks and vanilla in the bowl of an electric mixer and beat on high speed until thick and well combined.</span><br />
<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Place orange juice in a separate shallow bowl. Dip half the lady fingers into the juice and layer in the base of the cake pan. Spread with one-third of the cream cheese mixture, and top with one-third of the sliced mangoes. Repeat the process, then top with the remaining cream cheese, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Meanwhile for the raspberry sauce, place the sugar and 2 tbs water in a small sauce pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a strainer to remove the seeds. Chill until ready to serve. (You can store the sauce covered in the fridge for 3-4 days).</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">To serve, carefully remove the sides and base of the cake pan and transfer to the Mangomisu to a platter. Decorate the top with curls of the reserved mango, then slice and serve with the raspberry sauce drizzled on each piece.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Note</b>: Lady fingers are typically found in the freezer section of supermarkets.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09DaVDtPorkz_Ot_ApOPc_Po-GDgzLewQjnMu5L0x7-FKTfEuaC7ge9pBoR7-whpWNSbLFua_9-zFHeRHKIow89NPgIYlMm3mPLnFnj0epxT8hiW9Zf4K3FlYEN6w5Biy5KxrGV3J1kM/s1600/DSC06998.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09DaVDtPorkz_Ot_ApOPc_Po-GDgzLewQjnMu5L0x7-FKTfEuaC7ge9pBoR7-whpWNSbLFua_9-zFHeRHKIow89NPgIYlMm3mPLnFnj0epxT8hiW9Zf4K3FlYEN6w5Biy5KxrGV3J1kM/s640/DSC06998.jpg" width="640" /></a></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com1tag:blogger.com,1999:blog-896721643890862668.post-2056293639064123272013-08-12T19:46:00.003-07:002014-06-10T11:44:42.036-07:00Caramelized Onion and Ricotta Tart with Heirloom Tomatoes<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOT-WqImApaWrWtDpHdhiX_PhAFO_UKJPtVhrD6GWhttTn6UOZXRAs88zpl7rxAjXwrjNzKYM70R3dHtovbYys-MSI7YAXVPfWe6TZW_nQPKvyiYTUIIQ609av4qdHhzSjx_Auezp6WLo/s1600/Herloom+Tomato+Tart+Overhead.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOT-WqImApaWrWtDpHdhiX_PhAFO_UKJPtVhrD6GWhttTn6UOZXRAs88zpl7rxAjXwrjNzKYM70R3dHtovbYys-MSI7YAXVPfWe6TZW_nQPKvyiYTUIIQ609av4qdHhzSjx_Auezp6WLo/s640/Herloom+Tomato+Tart+Overhead.jpg" height="426" width="640" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;">After being on hiatus for several months, due to the wedding of my daughter, I have regrouped and am back with new inspiration and motivation to continue my work with the blog. My primary inspiration for this new appetizer is my neighbor who has been dropping off a bag of fresh picked tomatoes from his garden each week for the past month. I really wanted to find a way to use fresh tomatoes in a more interesting way than my typical BLT. I came across this recipe in the March 2013 issue of Delicious and thought I would give it a try. I served it as an appetizer for Sunday dinner to the delight of all. So fresh and so summery!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">Ingredients</span></b><br />
<span style="font-family: Verdana, sans-serif;">1 sheet prepared pie crust at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbsp butter</span><br />
<span style="font-family: Verdana, sans-serif;">6 Scallions thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp balsamic vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">4 oz. ricotta cheese</span><br />
<span style="font-family: Verdana, sans-serif;">4 eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup cream</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup finely grated pecorino cheese</span><br />
<span style="font-family: Verdana, sans-serif;">5 small to medium sized heirloom tomatoes in a variety of colors</span><br />
<span style="font-family: Verdana, sans-serif;">Bunch of Basil leaves</span><br />
<span style="font-family: Verdana, sans-serif;">Olive oil to serve</span><br />
<span style="font-family: Verdana, sans-serif;">Kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;">Fresh cracked pepper</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Verdana, sans-serif;">Cover a loose-bottomed tart pan with one sheet of a prepared pie crust and gently press along the edges trimming any excess. Prick base with a fork and chill for 30 minutes to firm up.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Preheat oven to 400 degrees. Bake for 10-12 minutes or until dry and golden then remove from the oven and cool. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Meanwhile, melt butter in a frypan over medium heat, add scallions and cook for 5-6 minutes until soft and golden. Add balsamic and sugar, then cook stirring for a further 1 minute until sugar has dissolved and balsamic has reduced.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Transfer onion mixture to the cooled tart shell and top with evenly spaced small dollops of ricotta. Whisk eggs, cream and pecorino, then season with salt and freshly cracked pepper. Pour the egg mixture into the baked tart shell over the ricotta dollops. Bake for 20-25 minutes until the filling is just set. Let cool for 10 minutes. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Thinly slice the tomatoes and drizzle with olive oil and balsamic vinegar then season with salt and pepper. Transfer tart to a plate. Arrange the tomato slices on top and sprinkle with finely grated pecorino cheese. Sprinkle with basil leaves and drizzle with olive oil. Slice and serve immediately. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHLDFxuYRd00tPHLDaAK1qAhgc54G-kZmkZgKuf3VWBXoG3L7qsuzGn6-bD595bc-mY3kQ0bGvBsk213BzXv899o4ieHHk4HWiA0prDFQyU-lOZi8gOjAmeEAOIaHjfOhDpG4QAnPerU/s1600/Heirloom+Tart+Close+Up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHLDFxuYRd00tPHLDaAK1qAhgc54G-kZmkZgKuf3VWBXoG3L7qsuzGn6-bD595bc-mY3kQ0bGvBsk213BzXv899o4ieHHk4HWiA0prDFQyU-lOZi8gOjAmeEAOIaHjfOhDpG4QAnPerU/s640/Heirloom+Tart+Close+Up.jpg" height="426" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com2tag:blogger.com,1999:blog-896721643890862668.post-67532269748563478462013-03-24T07:13:00.001-07:002013-08-12T19:48:15.748-07:00Salted Caramel Brownies<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyPu3yXQ6bMMjWyPaPvMgziAJRK36F5zFIsgKK7nqKD9XLWNVCFA9b6k8ldkY2rCLZ82NDT-XmCn18yQcbWJJXCL7PeKTo_xuBw4X1ezwj0M7AA9MkJqV-m3wgvjrxji_7RPQyz0i_LA/s1600/Screen+Shot+2013-03-24+at+8.58.41+AM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyPu3yXQ6bMMjWyPaPvMgziAJRK36F5zFIsgKK7nqKD9XLWNVCFA9b6k8ldkY2rCLZ82NDT-XmCn18yQcbWJJXCL7PeKTo_xuBw4X1ezwj0M7AA9MkJqV-m3wgvjrxji_7RPQyz0i_LA/s640/Screen+Shot+2013-03-24+at+8.58.41+AM.png" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif; font-size: x-small;">My life changed the day I experienced my first bite of these salted caramel brownies. If you like extremely rich, dense and chewy brownies, you will not find a more satisfying version than these. For me making dessert is always a challenge and one that I shy away from most of the time. However, this recipe is very easy, uses a few short cuts to save time and in the end is so impressive it makes the effort all worth it. Given how these turned out, I am becoming more open to the idea of trying more dessert recipes...at least for today.</span></div>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 pkg Chocolate Cake Mix</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">3/4 cup Butter melted</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2/3 cup Evaporated milk</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 pkg (14 oz) Caramels</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 pkg (12 oz) Semisweet chocolate chips </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp Kosher salt</span><br />
<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"></span><br />
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Preheat oven to 350. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Combine cake mix, melted butter and 1/3 cup evaporated milk, mix well – the batter will be thick. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Layer half of the mixture in a greased 9x13 pan. The batter should be a thin layer spread over the bottom of the pan. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Bake for 6 minutes, remove from oven and sprinkle the chocolate chips evenly over the hot brownies. </span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Meanwhile, unwrap caramels and place in microwave safe bowl with remaining 1/3 cup evaporated milk. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Heat and stir in one minute increments until smooth and melted. P</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">our melted caramel over the chocolate chips and sprinkle with kosher salt. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Drop small c</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">rumbles of the remaining batter by hand over the top of caramel layer, dispersing evenly. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Bake for an additional 15 – 18 minutes, or until top looks set. Cool completely before serving. </span></div>
Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-86140927997017130632013-03-12T19:30:00.002-07:002013-03-12T19:30:23.985-07:00Shortbread Lemon Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DUXqjjwBbCYn25tUUeDplLHqS5tQhliNOb5pVuAXBfdR2skaBQd8OqlPuQdbp_QnySmBbqMgs9Ps07M6Ma_vnRjtb3MYNDu2H5_E8zQuwLRKA5py6l4Rxk_mSK4gzLPyA_L202AuuRw/s1600/DSC05833.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DUXqjjwBbCYn25tUUeDplLHqS5tQhliNOb5pVuAXBfdR2skaBQd8OqlPuQdbp_QnySmBbqMgs9Ps07M6Ma_vnRjtb3MYNDu2H5_E8zQuwLRKA5py6l4Rxk_mSK4gzLPyA_L202AuuRw/s640/DSC05833.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;">Lemon bars have always been a perennial favorite. Unfortunately it has taken me forever to find the perfect recipe that is the perfect ratio of filling to crust without the eggy aftertaste of traditional recipes. If you are looking for a lemon bar that is packed with flavor and has plenty of filling, this is it. The flavor is enhanced with a hint of orange essence, which makes for a unique and interesting bite. These bars are also refrigerated which makes the texture of them simply amazing.</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Crust:</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cups All-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup Powdered sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Grated lemon peel</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Grated orange peel</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup Cold butter</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Filling:</span><br />
<span style="font-family: Verdana, sans-serif;">4 Eggs</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup Lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup All-purpose</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Grated lemon peel</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Grated orange peel</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Baking powder</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Topping:</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups (16 oz.) Sour cream</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a food processor, combine flour, powdered sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball. Pat into a 13 x 9-in baking pan lined with parchment paper. Bake at 350 degree for 12-14 minutes or until set and the edges are lightly browned. Meanwhile, in a mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned. Meanwhile, in a bowl combine topping ingredients. Spread over filling. Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Yield: 3 dozen.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com2tag:blogger.com,1999:blog-896721643890862668.post-18279967710760097312013-03-06T04:33:00.002-08:002013-03-06T04:35:56.474-08:00Braised Short Ribs with Winter Vegetable Gratin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7IDWz65UL4fZF6-25vJOSLVR9zQLedVM44id4q7wZOZQ9yoRQi2UakV2OAqie-dm_PjmrNidCuuqpFr1KlatZhiHNkHVucj74ivmzR6HBxGrwhjaROG9fryJhL5k9kBhn0GWz6Bv4a5A/s1600/DSC05797.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7IDWz65UL4fZF6-25vJOSLVR9zQLedVM44id4q7wZOZQ9yoRQi2UakV2OAqie-dm_PjmrNidCuuqpFr1KlatZhiHNkHVucj74ivmzR6HBxGrwhjaROG9fryJhL5k9kBhn0GWz6Bv4a5A/s640/DSC05797.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">Last year I received a William Sonoma seasonal entertaining cookbook from a friend. It is great book with a lot of good recipe ideas. After a particularly long and dreary winter week, the family was in need of a little relief from the bitter cold. This dish was simple, fresh, delicious and easy to prepare. I adapted the William Sonoma recipe and modified the preparation to make it a little more convenient for my busy schedule by using a slow cooker instead of the oven. The short ribs were fall apart tender and the creamy winter vegetable dish was divine. The meal was completed with steamed asparagus and a fennel and mandarin orange salad. Enjoy!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">Serves 6</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4 lbs Short ribs</span><br />
<span style="font-family: Verdana, sans-serif;">4 tsp Kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;">4 tsp Freshly cracker pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbs Paprika</span><br />
<span style="font-family: Verdana, sans-serif;">1</span><span style="font-family: Verdana, sans-serif;"> tbs Fresh Thyme plus a few sprigs</span><br />
<span style="font-family: Verdana, sans-serif;">1 Carrot peeled and sliced on the diagonal</span><br />
<span style="font-family: Verdana, sans-serif;">2 Yellow onions chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 Celery stalk thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbs minced garlic</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbs All purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups Beef broth</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cup R</span><span style="font-family: Verdana, sans-serif;">ed wine</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cup Water</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tbs Tomato paste</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Balsamic vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">1 Bay leaf</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbs Olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">Fresh Italian parsley sprigs for garnish (optional)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;">Place the spare ribs in a large bowl and sprinkle with the salt, pepper, paprika and thyme. Set aside for two hours. If longer than two hours, place in the refrigerator. Peel and slice the carrots on the diagonal, slice the celery and dice the onion. Set aside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Heat three tablespoons of olive oil in a heavy sauce pan until smoking. Sear the spare ribs on each side until browned about 3 to 4 minutes. Complete the searing in batches and set the browned ribs aside in a bowl. Reduce the heat to medium. Pour off all the fat except two tablespoons and saute the onions, carrots and celery until tender. Add the garlic and cook until fragrant, about 30 seconds. Add the flour and stir until lightly browned. Pour in the red wine </span><span style="font-family: Verdana, sans-serif;">and scrape up any browned bits. Continue to stir and add in the water. Remove from heat. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a slow cooker, combine the beef broth, vinegar, tomato paste, bay leaf together and stir in the vegetable mixture. Place the spare ribs into the liquid and the sprigs of fresh thyme. Slow cook on high for about 3-3 1/2 hours or until fork tender. Once tender, place the spare ribs on a large serving platter and top with the vegetables and fresh Italian parsley sprigs. This can be made a day in advance. Simply cool, cover the pot and refrigerate. The next day remove from the refrigerator, remove any fat that has solidified on the top and heat for about 30 minutes on the stove top over low heat stirring occasionally. Serve with Creamy Winter Vegetable Gratin on the side. (Recipe follows)</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span><span style="font-family: Verdana, sans-serif;"><b><br /></b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Winter Vegetable Gratin</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">Serves 8 - 10</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3 Yukon gold potatoes</span><br />
<span style="font-family: Verdana, sans-serif;">3 lg. Parsnips</span><br />
<span style="font-family: Verdana, sans-serif;">2 sm. Rutabaga</span><br />
<span style="font-family: Verdana, sans-serif;">1 med. Turnip</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbs Kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Fine sea salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Fresh cracked pepper</span><br />
<span style="font-family: Verdana, sans-serif;">4 Tbs Butter</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup Half and Half</span><br />
<span style="font-family: Verdana, sans-serif;">4 tsp Italian parsley minced</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbs Grated Parmesan cheese</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbs Grated Gruyere cheese</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Set a stock pot filled with water and the sea salt to boil and preheat the oven to 350 degrees. Peel and cut into one inch cubes the potatoes, parsnips, rutabaga and turnips and boil until fork tender, about 30 minutes. Once tender, drain the vegetables well and place in a large bowl. Mix in the butter, parsley, 1/2 cup of the half and half salt and pepper and roughly mash with a potato masher until the half and half is absorbed. Add the remaining half and half. Mash coarsely again until well blended. I prefer a somewhat chunky texture to the mash. Add a little more half and half, if needed, to arrive at the desired consistency and adjust seasonings to taste with the salt and pepper.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Spoon the mashed vegetables in a buttered 12 inch gratin dish and sprinkle the top with the cheeses. Bake until bubbles form around the edges, about 20 minutes. Preheat the broiler and broil until the top is golden, 3-4 minutes. Cool for a few minutes and serve.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><br /></b></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibw7JzWE77-iwrF7vm9YwyZ_NsmPcQtVazQlhUHvDSAyfu5ik_37bEYmKdLUljXHl1vwAS_gI4VADVMKuc8_7wpXDCMQhd_mZ5iPUMhknMai81pPMlYNuAoN706KEUW4NOXJooKyxIqFw/s1600/DSC05804+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibw7JzWE77-iwrF7vm9YwyZ_NsmPcQtVazQlhUHvDSAyfu5ik_37bEYmKdLUljXHl1vwAS_gI4VADVMKuc8_7wpXDCMQhd_mZ5iPUMhknMai81pPMlYNuAoN706KEUW4NOXJooKyxIqFw/s640/DSC05804+copy.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><br /></b></span>Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-87982341021531678342012-10-04T05:16:00.004-07:002012-10-04T05:18:02.316-07:00Apple Tartes Fines<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbND2oU7Ie84XUY274HV2PoV4t9Xi4l7DGEtgfg_k4yS_aYjvCCL6L1cZKtxtOhfvluOm6wDP_RzyDkUavBKV46SUSa5RgmFaQzb_nQ_mmtR9jg1GTTov5GsgTvP-0Fy4WwpjKSBhiuI/s1600/DSC04047.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbND2oU7Ie84XUY274HV2PoV4t9Xi4l7DGEtgfg_k4yS_aYjvCCL6L1cZKtxtOhfvluOm6wDP_RzyDkUavBKV46SUSa5RgmFaQzb_nQ_mmtR9jg1GTTov5GsgTvP-0Fy4WwpjKSBhiuI/s640/DSC04047.JPG" width="640" /></a></div>
<br />
<div>
<br /></div>
<div>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;">My first introduction to a tarte fine was during one of my trips to Paris. I was struck by the many beautiful pastries on display in the windows of the French bakeries. The light and flaky crusts with fresh fruit were irresistible! I recall hand carrying a variety of them home on the plane with me. When I saw this recipe it reminded me of that trip and I determined to relive the memory of hand selecting just the right pastries to bring home. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Basically a tarte fine is a flattened round crust layered with multiple thin slices of fruit in a spiral pattern. </span><span style="font-family: Verdana, sans-serif;">This is such a simple recipe but produces a beautiful result. I love the sweet and tart flavor of the apple combined with the crisp and chewy texture of the puff pastry. Enjoy! </span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">2 sheets frozen puff pasty, thawed</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">2 small red apples, cored and thinly sliced (I used a mandolin)</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">2/3 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;">Juice of one lemon</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Melted, unsalted butter to brush</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1 egg lightly beaten</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/4 cup apple jelly gently warmed</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Cinnamon to sprinkle</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Cut out 6 five inch circles from the pastry. Place on the lined baking tray, prick with a fork and chill for 10 minutes.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Thinly slice the apples and sprinkle with lemon juice. This will prevent the apples from turning brown. Spread 1 tablespoon of sugar onto each round leaving a 1/4 inch border from the edge. Arrange the apple on top of the sugar in a circular pattern, so the slices are overlapping slightly. Brush with melted butter, then sprinkle with sugar and a hit of cinnamon. Brush pastry border with egg then bake for 15 - 20 minutes or until golden. Remove from the oven and brush with the warmed apple jelly all over each tart.</span></div>
Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com1tag:blogger.com,1999:blog-896721643890862668.post-18218467831156690012012-10-02T19:34:00.000-07:002012-10-02T19:34:33.148-07:00Seared Scallops With Thai Scented Pea Puree <div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP717u8u4OC5hVDc6IHcLQ3vib_gdEnJDD-XmwYr9jZtakf7vt4wZWeIrr4ugTWhktOxstOaP3pftLGqwrvDl2Kiy_ISEqXHIUCT_2SJwBCR8W2nmZbtvui7dwgobWDOTOMETaRZEY66Y/s1600/DSC04232.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP717u8u4OC5hVDc6IHcLQ3vib_gdEnJDD-XmwYr9jZtakf7vt4wZWeIrr4ugTWhktOxstOaP3pftLGqwrvDl2Kiy_ISEqXHIUCT_2SJwBCR8W2nmZbtvui7dwgobWDOTOMETaRZEY66Y/s640/DSC04232.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><b><br /></b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif; text-align: left;">I came across this recipe from Nigella Lawson one day and was intrigued by the mix of Thai flavors with both peas and scallops. Being a huge fan of scallops, I tried it out and made a few adaptations of my own that I felt added a layer of complexity to the flavors. The sweetness of the peas really set off the flavor of the scallops. And the bright green is so colorful it makes for a beautiful presentation. Enjoy!</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<b style="font-family: Verdana, sans-serif;">Serves 4</b><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">3 cups fresh or frozen peas</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbs Thai green curry paste</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbs palm or brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup sour cream</span><br />
<span style="font-family: Verdana, sans-serif;">Juice of three limes</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp vegetable oil</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbs butter</span><br />
<span style="font-family: Verdana, sans-serif;">12 large scallops</span><br />
<span style="font-family: Verdana, sans-serif;">1 - 2 tbs chopped fresh cilantro or Thai basil</span><br />
<span style="font-family: Verdana, sans-serif;">Salt</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Cook the peas in boiling, sligtly salted water until tender, then drain and place in a blender or food processor. Add green curry paste, sour cream, sugar and juice of one lime. Season to taste with salt and a little more curry paste depending on the spice level you prefer.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Heat the oil and butter in a frying pan until foamy and sear the scallops for approximately 2 minutes per side. When they are finished they will have lost the raw look and be golden and almost caramelized on the outside. Set on a warm plate.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Remove pan from the heat and deglaze with the juice of two limes. Stir to mix well and pick up browned bits from the pan. Season to taste with salt. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Spoon three portions of peas onto each plate and top each with a seared scallop. Sauce each and sprinkle with chopped fresh cilantro or Thai basil. Serve immediately.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZwFnpRZiV88ipn2jurkSgBv62_Teo-dCUA3JiWFzCorjTBG64mOhlkMrRutrGenbfLpq-1f_SzIVbXErTGjOeE6mLm5XOZyKX6o6CJghLctYZcCXikhluOr_HgweE1z0cSdGwdfXVfA/s1600/DSC04180.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZwFnpRZiV88ipn2jurkSgBv62_Teo-dCUA3JiWFzCorjTBG64mOhlkMrRutrGenbfLpq-1f_SzIVbXErTGjOeE6mLm5XOZyKX6o6CJghLctYZcCXikhluOr_HgweE1z0cSdGwdfXVfA/s640/DSC04180.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com1tag:blogger.com,1999:blog-896721643890862668.post-44076032996707858202012-09-22T22:51:00.002-07:002012-09-23T06:12:55.344-07:00Bubble and Squeak Soup<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Not being familiar with the British dish Bubble and Squeak, my curiosity got the best of me when I came across the recipe in one of my recent issues of Delicious Magazine. As I read the ingredients I realized that it sounded like a really interesting take on the classic potato soup. Turns out it was just that. The flavors are so complex and interesting, yet familiar all at the same time...the perfect comfort food for a cool fall evening. Enjoy! </span></div>
<div class="separator" style="clear: both; text-align: left;">
<b style="font-family: Verdana, sans-serif;"><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibXckpPUVy-A8iewGavhjmA3AQ8PdMhLVTrxi3hTnZbi5N9cwLMmGvch7ER-lV6QudPUh11gs4utnAReF2prHis4SG9yicLbhfJ9O4TOE4jIEjPBftKpGgabADTfpLZxmSNMqQq2zF-k/s1600/DSC04069.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibXckpPUVy-A8iewGavhjmA3AQ8PdMhLVTrxi3hTnZbi5N9cwLMmGvch7ER-lV6QudPUh11gs4utnAReF2prHis4SG9yicLbhfJ9O4TOE4jIEjPBftKpGgabADTfpLZxmSNMqQq2zF-k/s640/DSC04069.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b style="font-family: Verdana, sans-serif;">Serves 6</b></div>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">3 tbsp butter</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 leek, white part only, thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">1 onion diced</span><br />
<span style="font-family: Verdana, sans-serif;">2 garlic cloves, finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">4 cups chicken stock</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups water</span><br />
<span style="font-family: Verdana, sans-serif;">2 potatoes peeled and chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 lb Brussels sprouts thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp ground nutmeg</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup cream, plus extra to garnish</span><br />
<span style="font-family: Verdana, sans-serif;">6 slices bacon</span><br />
<span style="font-family: Verdana, sans-serif;">Salt and freshly cracked pepper to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Croutons, to serve</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Melt the butter in a large saucepan with 1 tbs oil over medium-low heat. Add onion, leek and garlic and cook, stirring for 4-5 minutes until softened. Add the stock, water and potatoes, then increase heat to medium-high. Bring to a simmer, then reduce heat to medium and cook for 15 minutes or until potato is tender. Season with salt and pepper, then add nutmeg. Cool slightly, then in batches, blend until smooth. (I used an immersion blender directly in the pot for this step and it worked great.) Return soup to the pan over low heat. Add cream stir until heated through. (If the soup is too thick, add milk until you reach the desired consistency. Adjust seasonings accordingly)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Meanwhile, heat remaining 1 tbs oil in a frypan over medium heat. Add the bacon and cook, turning for 4-5 minutes until crisp. Drain on paper towel, cool slightly, then roughly chop.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Divide the soup among 6 serving bowls and drizzle with extra cream. Garnish with bacon, croutons and Brussels sprouts leaves that have been blanched and refreshed, if desired, then season and serve immediately.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ru7ju_0lqnH_F4zeFVRgYPT9r-wi3cF5rYwU4NjYKAfYc9inlSuoFlEWrQHpqQkvEBwGp1pWXbF1D0wZon3HFI71binhlFDhNUBBlI0QLe7d6CyUNURIUabV8oE70UvwbpHdqu3pukw/s1600/DSC04081.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ru7ju_0lqnH_F4zeFVRgYPT9r-wi3cF5rYwU4NjYKAfYc9inlSuoFlEWrQHpqQkvEBwGp1pWXbF1D0wZon3HFI71binhlFDhNUBBlI0QLe7d6CyUNURIUabV8oE70UvwbpHdqu3pukw/s640/DSC04081.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-77623066874190485592012-09-16T19:57:00.000-07:002012-09-16T19:57:11.637-07:00<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Thai Style Pork Chops With Cilantro Mashed Potatoes</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;">I came across the recipe for these Thai style pork chops in a recent edition of Delicious Magazine. I have been subscribing ever since Barnes and Noble discontinued the publication by switching from the Australian to the UK edition. For the longest time the magazine had the subhead "Voted the world's most beautiful magazine". After years of following every issue, I have determined the claim is true. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In terms of the pork chops, they were met with rave reviews. Fresh, quick and full of flavor.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pb9kUXDGcvAc32gK81gyMiKoboG3FVVPwGx7CLllfHKbsCBOzNlUm7u8TbNG3W7ycTYgPTKAjW3rk075dEC6Sxrx5GrxZYJQoFreTEJ250X8jSozx72hjNkXaZvt10vFFC_bcfOscmc/s1600/Thai+Pork+Chop+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pb9kUXDGcvAc32gK81gyMiKoboG3FVVPwGx7CLllfHKbsCBOzNlUm7u8TbNG3W7ycTYgPTKAjW3rk075dEC6Sxrx5GrxZYJQoFreTEJ250X8jSozx72hjNkXaZvt10vFFC_bcfOscmc/s640/Thai+Pork+Chop+copy.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Serves 4</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">2 Shallots chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp grated ginger</span><br />
<span style="font-family: Verdana, sans-serif;">2 Garlic cloves, crushed</span><br />
<span style="font-family: Verdana, sans-serif;">Handful cilantro, coarsely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tsp soy sauce</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp fish sauce</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp sugar</span><br />
<span style="font-family: Verdana, sans-serif;">4 Pork cutlets</span><br />
<span style="font-family: Verdana, sans-serif;">Olive oil to brush</span><br />
<span style="font-family: Verdana, sans-serif;">3 Iranian cucumbers cut into chunks</span><br />
<span style="font-family: Verdana, sans-serif;">Mint leaves</span><br />
<span style="font-family: Verdana, sans-serif;">Kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;">Fresh cracked pepper</span><br />
<span style="font-family: Verdana, sans-serif;">Sweet Chili Sauce, recipe follows</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Place the shallots, ginger, garlic, cilantro, soy sauce, sugar, Kosher salt and fresh cracked pepper in a food processor and whiz to a paste. Mix well, cover and marinate in the refrigerator for at least 30 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Preheat a grill to medium high heat and brush lightly with oil. Grill cutlets for 3-4 minutes each side or until your liking. Serve with cucumber, chili dressing and mint leaves.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Cilantro Mashed Potatoes</b></span><br />
<span style="font-family: Verdana, sans-serif;">3 Large Yukon Gold potatoes</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 stick butter</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup coconut milk</span><br />
<span style="font-family: Verdana, sans-serif;">3 Scallions thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">Handful cilantro thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">Kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;">Fresh cracked pepper</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Peel and quarter potatoes and bring to a boil in salted water. Drain once tender and coarsely mash with a hand held potato masher. Add butter, coconut milk, scallions and cilantro. Mix until blended. Salt and pepper to taste.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Sweet Chili Dressing</b></span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp rice wine vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp fish sauce</span><br />
<span style="font-family: Verdana, sans-serif;">2 Small sweet red chilies finely diced</span><br />
<span style="font-family: Verdana, sans-serif;">2 Scallions thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">1 Iranian cucumber finely diced</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Place vinegar, sugar and fish sauce in a bowl and stir until sugar has dissolved. Stir in chili, scallions and cucumber. Set aside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-xHdgM-Evja3vpJIX4ho5Y8OxislB80Vr0QLfImZPuhMMYZS0_3UlGmBGoxHL2csqNhvBG8PSAc-vRkbNJYH4HZYVPL3bSu5GNwUoHxcMiFHAYRxDelbYlM95sbJzK2vAwKJ1JXUk1o/s1600/DSC03857+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-xHdgM-Evja3vpJIX4ho5Y8OxislB80Vr0QLfImZPuhMMYZS0_3UlGmBGoxHL2csqNhvBG8PSAc-vRkbNJYH4HZYVPL3bSu5GNwUoHxcMiFHAYRxDelbYlM95sbJzK2vAwKJ1JXUk1o/s640/DSC03857+copy.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com4tag:blogger.com,1999:blog-896721643890862668.post-59967726643170521072012-09-09T19:14:00.002-07:002012-09-09T19:28:56.951-07:00<div class="separator" style="clear: both; text-align: center;">
</div>
<b style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Chiptole BBQ Chicken Chopped Salad</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAO5shNl6lD53jidbLMwZZzDITb9aR8XYahye_ZFTvJ03QxtJLK5pEQS8NIloQkFiF4u8ziOeYrfF6QBX4yJIycBVHb4JAxn15OFZMvosHw3mF6rXvw5FHtkFZLW3Oj7jAwiHsWSAsHeo/s1600/DSC03768.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAO5shNl6lD53jidbLMwZZzDITb9aR8XYahye_ZFTvJ03QxtJLK5pEQS8NIloQkFiF4u8ziOeYrfF6QBX4yJIycBVHb4JAxn15OFZMvosHw3mF6rXvw5FHtkFZLW3Oj7jAwiHsWSAsHeo/s640/DSC03768.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">Serves four</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">1 head romaine lettuce loosely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">6 scallions thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">2 Iranian cucumbers thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">Handful of grape tomatoes thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">1 lg Avocado peeled and cut into small chunks, or 2 small</span><br />
<span style="font-family: Verdana, sans-serif;">4 small sweet peppers thinly sliced or one red bell pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 bunch of fresh cilantro</span><br />
<span style="font-family: Verdana, sans-serif;">1 14 oz can black beans rinsed</span><br />
<span style="font-family: Verdana, sans-serif;">1 14 oz can sweet corn rinsed </span><br />
<span style="font-family: Verdana, sans-serif;">Handful of Tostitos lime flavored tortilla chips coarsely crushed</span><br />
<span style="font-family: Verdana, sans-serif;">Kosher salt and f</span><span style="font-family: Verdana, sans-serif;">reshly cracked pepper to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Chipotle Spice Grilled Chicken, recipe to follow</span><br />
<span style="font-family: Verdana, sans-serif;">Honey Chipotle BBQ Sauce, recipe to follow</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup Chipotle Ranch Dressing, recipe to follow</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Verdana, sans-serif;">Combine the lettuce, scallions, cucumbers, tomatoes, avocado, peppers and cilantro and place on a large cutting board. Using a large knife or a Mezzaluna knife, chop the ingredients to a consistent size. Place the chopped ingredients into a large bowl and add black beans, corn and crushed chips. Sprinkle with kosher salt and freshly cracked pepper to taste. Toss with chipotle ranch dressing and separate into four serving bowls. Divide the diced and sauced chicken breast into four amounts and top each salad with a portion. Sprinkle with a few crushed chips and serve immediately.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Honey Chipotle BBQ Sauce</b></span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup ketchup</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup honey</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tbsp chipotle chiles in adobo sauce</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp apple cider vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tsp Worcestershire sauce</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp garlic powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp salt (to taste)</span><br />
<span style="font-family: Verdana, sans-serif;">Fresh cracked black pepper to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Verdana, sans-serif;">Combine all ingredients in a food processor and blend until very smooth. 1-2 minutes. Refrigerate. If the sauce thickens too much while in the refrigerator, heat for a few seconds in the microwave. The level of spiciness can be adjusted by adding more chipotle pepper to suit your taste.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Chipotle Spice Grilled Chicken</b></span><br />
<span style="font-family: Verdana, sans-serif;">4 small boneless, skinless chicken breasts</span><br />
<span style="font-family: Verdana, sans-serif;">Crushed red chipotle pepper</span><br />
<span style="font-family: Verdana, sans-serif;">Ground coriander</span><br />
<span style="font-family: Verdana, sans-serif;">Kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;">Ground black pepper</span><br />
<span style="font-family: Verdana, sans-serif;">Juice of one lime</span><br />
<span style="font-family: Verdana, sans-serif;">Cooking oil spray</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp olive oil</span><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Verdana, sans-serif;">Pat the chicken breasts dry with a paper towel and coat both sides lightly with cooking oil spray. Sprinkle each side of the breasts with kosher salt, ground black pepper, crushed red chipotle pepper, ground coriander. Once each side of the breast is sprinkled with the seasonings, pour lime juice over each breast. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Heat the olive oil in a saute pan over medium high heat until just before smoking. Saute each side of the breasts until cooked through, about 3 - 4 minutes. Remove from heat and let rest 5 minutes. Dice the breasts into 1/2 inch cubes and toss in honey chipotle bbq sauce and set aside. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Verdana, sans-serif;"><b>Chipotle Ranch Dressing</b></span><br />
<span style="font-family: Verdana, sans-serif;">1 Packet Hidden Valley Ranch dressing mix</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp sauce from canned chilies in adobo sauce</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp sugar</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Verdana, sans-serif;">Follow the instructions for making the ranch dressing as included on the package. Add the adobo sauce and sugar and mix until blended. For a spicier dressing add more adobo sauce to suit your taste.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbcQ6e5L5G0A3O1y3CG8nvlAjuMGFJqsmd0XWAemzs_n3eLr_2AmpyS-BSyq5-kPlGJFPUFL3JoUn7Jv0AZ1MtIBxyqoUCkuBwJkdJxHSnOfeCnqQJoDOx_U9MUI6_st5Mjo9K7uEmgwk/s1600/DSC03741.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbcQ6e5L5G0A3O1y3CG8nvlAjuMGFJqsmd0XWAemzs_n3eLr_2AmpyS-BSyq5-kPlGJFPUFL3JoUn7Jv0AZ1MtIBxyqoUCkuBwJkdJxHSnOfeCnqQJoDOx_U9MUI6_st5Mjo9K7uEmgwk/s640/DSC03741.jpg" width="640" /></a></div>
<h2>
<span style="font-family: Verdana, sans-serif;"><br /></span></h2>
Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-12549194585905529732012-08-08T20:20:00.001-07:002012-08-08T20:20:43.655-07:00<h2>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Asian Pulled Pork Sliders With Vietnamese Slaw</b></span></h2>
<span style="font-size: large;">
</span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNy5UMXWnZGv02FJWWWiYSE6W4-zeCII7knipj4IWgabvZkDFJ7c6eic2WOsI-jXGwlGjREl-gjRN6FhqcspsGSEne-TIUgNby6m8mX3SQBS49m463K_ia3kTl-0HZA4pwcFpE3GRU5O0/s1600/DSC03682.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNy5UMXWnZGv02FJWWWiYSE6W4-zeCII7knipj4IWgabvZkDFJ7c6eic2WOsI-jXGwlGjREl-gjRN6FhqcspsGSEne-TIUgNby6m8mX3SQBS49m463K_ia3kTl-0HZA4pwcFpE3GRU5O0/s640/DSC03682.JPG" width="640" /></a></div>
<br />
<span style="font-size: x-small;"><span style="font-weight: 700;"><span style="font-family: Verdana, sans-serif;">Ingredients </span></span><span style="font-family: Verdana, sans-serif; font-weight: 700;">For Rub and Pork:</span></span><br />
<div class="column">
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp Chinese five-spice powder </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp packed dark brown sugar </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 1/2 tsp salt<br />1 tsp black pepper
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp ground coriander<br />
1/2 tsp cayenne<br />5 lb pork roast</span><br />
<span style="font-size: x-small;"><span style="font-weight: 700;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-weight: 700;"><span style="font-family: Verdana, sans-serif;">For Sauce:
</span></span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup packed dark brown sugar </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">3/4 cup hoisin sauce<br />
1/2 cup fish sauce </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/3 cup unseasoned rice vinegar </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">3 garlic cloves, minced
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tbsp finely grated fresh ginger </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 teaspoon Chinese five-spice powder
</span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;"><br /></span>
</span><br />
<div class="column">
<span style="font-weight: 700;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">For Vietnamese Slaw:
</span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 lbs red cabbage, cored and finely shredded </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 cup cilantro leaves<br />
1/4 cup chopped mint leaves<br />
1/2 cup chopped basil leaves
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 bunch scallions, thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup rice wine vinegar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">
4 tbsp fresh lime juice</span><span style="font-family: Verdana, sans-serif; font-size: x-small;"> </span></div>
<div class="column">
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp salt<br />
1/4 cup oil</span><br />
<span style="font-size: x-small;"><span style="font-weight: 700;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-weight: 700;"><span style="font-family: Verdana, sans-serif;">Method:
</span></span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;">Combine cabbage, cilantro, mint, basil, and scallions in a bowl. Whisk together rice wine vinegar, sugar, lime juice, salt and oil. Adjust to taste with additional vinegar and sugar as desired. Toss cabbage with dressing, then chill, covered, at least 2 hours for slaw to soften. </span><span style="font-family: Verdana, sans-serif;">Slaw can be made 8 hours ahead and chilled, covered. </span></span></div>
<span style="font-size: x-small;"><br /></span>
<span style="font-weight: 700;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Make Rub and Prepare Pork:
</span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Stir together spices in a small bowl. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Remove pork from refrigerator and put in a large roasting pan. Trim surface fat from pork, then rub all over with
spice mixture. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Let pork stand at room temperature 30 minutes.</span><br />
<span style="font-size: x-small;"><span style="font-weight: 700;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-weight: 700;"><span style="font-family: Verdana, sans-serif;">Make Sauce:
</span></span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Whisk together all sauce ingredients.
</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-weight: 700;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Roast Pork:
</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;">Heat oven to 350°F.<br />
Cover pork roast with a sheet of parchment paper, then cover roasting pan tightly with foil. Roast 1 hour.
Carefully loosen foil, lift up parchment, and pour half the sauce over pork. Tightly cover pork again and roast 1 </span><span style="font-family: Verdana, sans-serif;">more hour. </span><span style="font-family: Verdana, sans-serif;">Turn pork over and pour remaining sauce over it, then tightly cover again. </span><span style="font-family: Verdana, sans-serif;">Continue to roast, basting every half hour with pan juices, about 2 1/2 hours more, or until fork-tender (a meat fork should </span><span style="font-family: Verdana, sans-serif;">insert easily) and an instant-read thermometer inserted 2 inches into center of meat registers
190°F. </span></span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;">Transfer to a cutting board. When meat is cool enough to handle, coarsely shred it, using 2 forks, and transfer
to a large bowl. </span><span style="font-family: Verdana, sans-serif;">While pork is cooling, pour pan juices into a large measuring cup and let stand until fat rises to top, then spoon
off and discard fat. Drizzle meat with some pan juices and serve remainder on the side. </span><span style="font-family: Verdana, sans-serif;">Serve pork and slaw on buns.</span></span><br />
<span style="font-size: x-small;"><span style="font-weight: 700;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-weight: 700;"><span style="font-family: Verdana, sans-serif;">Notes:
</span></span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Pork can be roasted and shredded 3 days ahead. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">I have made this in a slow cooker/crock pot as well. If roasting in a crock pot, cook the pork in the sauce until fork tender and shred with a fork. </span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif; font-weight: 700;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-weight: 700;">For Assembly:</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">24 Slider buns, split and toasted</span></span><br />
<span style="color: #384b59;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Vietnamese Slaw</span></span><br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCR8u_1_UKe3Rm8uuZPQ3b4KDN4OJYh74APAw2tuybRYx2lAxAmv_ijZCPoCuA8BVjG_Js-50fsLZEinXVOTXpeqBYFkllpKqLFII00JLAThP8Yg9H-mxNq6EZ8aJXEOx2NrwLT7In6w/s1600/DSC03670.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCR8u_1_UKe3Rm8uuZPQ3b4KDN4OJYh74APAw2tuybRYx2lAxAmv_ijZCPoCuA8BVjG_Js-50fsLZEinXVOTXpeqBYFkllpKqLFII00JLAThP8Yg9H-mxNq6EZ8aJXEOx2NrwLT7In6w/s640/DSC03670.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-61491800963515798082012-08-01T15:10:00.001-07:002012-09-09T19:26:07.693-07:00Singapore Slaw with Salted Plum Sauce<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>On a recent visit to Toronto</b> a couple of my work colleagues returned raving about a dish called Singapore Slaw at Susur Lee's restaurant, LEE. After some research I was able to find the recipe and set about to locate the ingredients. Luckily, everything I needed was available at our local global foods market. This dish has one of the most intriguing unique flavor profiles I have had recently. The flavors are so fresh and clean and very complex at the same time. I served it to my family and it was met with rave reviews. I have made a few adaptations from the recipe published in the Washington Post version. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">I also simplified some of the steps to make it easier at home. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">The dressing is the secret key to this amazing dish. Don't be intimidated by the list of ingredients. I was able to find them all. Umeboshi is available at Japanese/Asian food markets as well. Enjoy! </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgdP95wBqfWbliBDQwMIWMD8sU0StvMYWfOurkInlCrwa0Qtj-HvVcsuasJwKXbuDaCtT1-vlyfRTSNxNBuZ_O-9v_r1CgQ8RC7K-7ekoIO3AE5CfrbYdPiALXfgpRCtDGci_5kF1-kI/s1600/DSC03447.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgdP95wBqfWbliBDQwMIWMD8sU0StvMYWfOurkInlCrwa0Qtj-HvVcsuasJwKXbuDaCtT1-vlyfRTSNxNBuZ_O-9v_r1CgQ8RC7K-7ekoIO3AE5CfrbYdPiALXfgpRCtDGci_5kF1-kI/s640/DSC03447.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Singapore Slaw With Salted Plum Dressing</b></span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Serves 4</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Ingredients:</b></span><br />
<div class="column">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>For the onion oil:</b></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 1/2 cups vegetable oil<br />1 cup loosely packed chopped leeks, white parts only (cleaned) </span><br />
<span class="Apple-style-span" style="font-size: x-small;">2 scallions, white and light-green parts, chopped<br />1 medium yellow onion, chopped
</span><br />
<span style="font-style: italic;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span>
<span class="Apple-style-span" style="font-size: x-small;"><b>For the pickled onions:</b></span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 Small red onion, peeled and cut into thin strips (julienne) </span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 cup rice wine vinegar<br />1 cup water<br />1/2 teaspoon salt
</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1/4 teaspoon whole black peppercorns </span><br />
<span class="Apple-style-span" style="font-size: x-small;">1/4 teaspoon fennel seeds<br />1 Bay leaf<br />1 Sprig thyme
</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br /></span>
<span class="Apple-style-span" style="font-size: x-small;"><b>For the dressing: </b></span><br />
<span class="Apple-style-span" style="font-size: x-small;">1/2 cup pitted and pureed pickled Japanese salt plums (U</span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">meboshi) (available at Asian food markets) </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup Rice wine vinegar<br />1 cup Mirin<br />1 tsp Dashi (Japanese soup stock granules available at Asian food markets)
</span><br /><span class="Apple-style-span" style="font-size: x-small;">1/4 cup sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp peeled and chopped fresh ginger root</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 1/2 tbsp onion oil</span><br />
<br />
<div class="layoutArea">
<div class="column">
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>For the slaw:</b></span></div>
</div>
</div>
<div class="layoutArea">
<div class="column">
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"></span></div>
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 Scallions, white and light-green parts, cut into long, 3-inch pieces and cut into long thin strips<br />Vegetable oil, for frying (about 6 cups)<br />1 Medium sized russet potato julienned </span></span></div>
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Salt, as needed</span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"> </span></div>
<div style="font-family: Times; font-size: medium;">
</div>
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2 oz. Rice vermicelli noodles, pulled apart into 4 sections</span></div>
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 large unpeeled English (seedless) cucumber, cut into julienne strips about 3" long</span></div>
</div>
</div>
</div>
<div class="column">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 cup shredded carrots<br />1 small jicama, peeled and cut into julienne<br />1 (7 ounces) daikon radish, peeled, trimmed and cut into julienne<br />2 large Roma tomatoes cut into thin slices<br />4 tsp black sesame seeds<br />1 cup crushed roasted peanuts<br />4 tsp fried onions reserved from making the onion oil<br />4 tsp edible flower petals - optional<br />4 tsp thinly sliced Thai basil<br />4 tsp chopped cilantro<br />4 tsp Daikon sprouts (available at Asian markets) - optional</span></span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup pickled onions</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b>Method: </b></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><br /></b></span>
<span class="Apple-style-span" style="font-size: x-small;"><b>For the onion oil: </b></span><br />
<span class="Apple-style-span" style="font-size: x-small;">Combine the oil, leeks, scallions and onion in a medium saucepan over high heat. Cook for
3 to 4 minutes, stirring occasionally. Reduce the heat to medium-high and cook for 5 minutes, then reduce the
heat to medium. Cook for 30 to 40 minutes, stirring occasionally, until the onions and leeks are crisped and
browned. Remove from the heat; strain the oil into a bowl, discarding the solids or reserving them for as adding to the slaw. Place the crisped and browned onions on paper towels to drain. Set aside.</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Let the oil cool before transferring it to a jar. It can be refrigerated for up to 1 month.
</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br /></span>
<span class="Apple-style-span" style="font-size: x-small;"><b>For the pickled onion: </b></span><br />
<span class="Apple-style-span" style="font-size: x-small;">Place the onion in a medium bowl. Combine the vinegar, water and salt in a small
saucepan over high heat; bring to a boil. Wrap the peppercorns, fennel seed, bay leaf and thyme in a small
piece of cheesecloth tied with kitchen twine to create a sachet; submerge it in the mixture and continue to boil
for 5 minutes. Pour the hot mixture over the onion in the bowl, discarding the sachet; let the onion sit for 1
hour. The yield is 1 3/4 to 2 cups. This can be made several days in advance. Keep refrigerated.</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br /></span>
<span class="Apple-style-span" style="font-size: x-small;"><b>For the dressing:</b> </span><br />
<span class="Apple-style-span" style="font-size: x-small;">Combine the salted plum (ume) paste, rice wine vinegar, mirin, dashi, onion oil, sugar and ginger in a blender; puree until smooth.</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br /></span>
<span class="Apple-style-span" style="font-size: x-small;"><b>For the slaw:</b> </span><br />
<span class="Apple-style-span" style="font-size: x-small;">Soak the scallions in a bowl of very cold water to keep them crisp.
Line 2 large plates with several layers of paper towels. </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Heat a large pot of oil over high heat to a temperature of 350 degrees, about 6 cups. Add half of the julienned potatoes and fry for 2
minutes or until crisp and light gold in color. Transfer to a paper-towel-lined plate and lightly season with salt. Once the oil has returned to 350 degrees, repeat with the remaining potatoes. </span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Once the oil returns to 350 degrees, add a section of the vermicelli and fry for a second or two, or just until the noodles curl. Transfer to a paper-towel-lined plate; once the oil has returned to 350 degrees, repeat with the remaining vermicelli.</span></div>
<div class="column">
<div style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: x-small;"><b>Assembly:</b></span></div>
<div style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: x-small;">Remove the scallions from the cold water and blot them on paper towels.</span></div>
<div style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: x-small;">Divide the vermicelli equally among 4 wide,shallow pasta bowls, forming tall, tapering mounds.</span></div>
<div style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: x-small;">Combine the cucumber, carrot, jicama, daikon radish, tomatoes, 1/2 cup of the pickled onion and scallions in a large bowl; mix well, then distribute even portions of the mixture among the 4 plates of vermicelli. Top with equal amounts of the fried potatoes.</span></div>
<div style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: x-small;">Sprinkle each portion of slaw with equal amounts of the sesame seeds, hazelnuts, fried onions, flowers, Thai basil and cilantro, daikon sprouts. Serve the slaw with salted-plum dressing on the side (4 tablespoons of dressing per bowl should be ample); furnish the guests with the appropriate utensils so that they can toss the slaw themselves. </span></div>
</div>
Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-29446270568591859962012-07-25T19:59:00.001-07:002012-07-25T20:01:10.439-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMWBA1CEcWeOJJj4mFK3S0Ls1trPosd7DeJyCaHJrxH6m0xkmF02IDUQofnGdg9GqWbt5R0Q2K6-fPNbPzruC4idbk6xagJVgq_LqEvTFeSqdm-GtKU0DQmfENYYF3v41falH53CW5P8/s1600/DSC03415.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMWBA1CEcWeOJJj4mFK3S0Ls1trPosd7DeJyCaHJrxH6m0xkmF02IDUQofnGdg9GqWbt5R0Q2K6-fPNbPzruC4idbk6xagJVgq_LqEvTFeSqdm-GtKU0DQmfENYYF3v41falH53CW5P8/s640/DSC03415.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Peach BBQ Chicken Tacos with Fresh Peach Salsa and Pickled Peppers</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Peach bbq'd chicken breast sliced and glazed in peach bbq sauce, recipe follows</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Fresh peach salsa</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Pickled peppers</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">12 fresh corn tortillas</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 cup queso fresco crumbled</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2 cups finely shredded cabbage</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Cooking spray</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Heat a skillet over medium high heat and spray with cooking spray. Warm the tortillas in batches of three on each side until heated through. Use additional cooking spray as needed to Assemble the tacos in layers, chicken first, topped with shredded cabbage, fresh peach salsa, crumble queso fresco and topped with pickled peppers. Serve immediately.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Fresh Peach Salsa:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4 Fresh peaches halved, pitted, peeled and diced</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4 Scallions finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Iranian cucumber unpeeled, diced</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4 Red radishes julienned</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup chopped fresh cilantro</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Juice of one fresh lime</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp sriracha</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp white wine vinegar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Mix all ingredients together and season with kosher salt and freshly cracked pepper to taste.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>For the peach bbq grilled chicken: Adapted from Bon Appetit</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="quantity">1</span> <span class="unit">cup</span> <span class="name">chopped peeled fresh peaches</span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="quantity">1/2</span> <span class="unit">cup</span> <span class="name">ketchup</span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="name">fresh lemon juice</span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="quantity">2</span> <span class="name">garlic cloves, minced</span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="quantity">1 1/2</span> <span class="unit">teaspoons</span> <span class="name">adobo sauce from canned chipotle chiles in adobo </span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;"><span class="name"><span class="Apple-style-span" style="font-size: x-small;">1 tbsp Worcestershire sauce</span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;"><span class="Apple-style-span" style="font-size: x-small;">Kosher salt and freshly ground black pepper to taste</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;"><span class="Apple-style-span" style="font-size: x-small;">2 Skinless, boneless chicken breasts</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;"><span class="Apple-style-span" style="font-size: x-small;">Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth. Season to taste with salt and pepper. Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;"><span class="Apple-style-span" style="font-size: x-small;">Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Slice crosswise in thin strips.</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 19px;"><br /></span></span><br />
<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Pickled Peppers and Red Onions:</b></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup fresh lime juice</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup distilled white vinegar</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp sugar</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp kosher salt</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 Red onion thinly sliced</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 cup thinly sliced sweet peppers or your favorite variety</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp dried oregano</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Whisk together the lime juice, vinegar, sugar and salt in a medium nonreactive bowl and let stand until salt and sugar dissolve. Meanwhile peel and halve the onion and cut into 1/8 inch slices. Add the onions, oregano and peppers to the lime juice mixture and stir to combine. Cover and refrigerate for at least 24 hours and up to 2 days. Drain before serving.</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQq3AftuO_CRzFPnD-GTq-Mhmfvjx-v_Dv3WaxoGwelUmDD2iskbL57wzl8LAn_3BRcDCI3IGy-r1fABvzn6md7ewbbZjWYXgNbb-fQHJ0uQ0LxxIQc0jTMd_d_rN5Mu3iXu9UT3NqfqM/s1600/DSC03405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQq3AftuO_CRzFPnD-GTq-Mhmfvjx-v_Dv3WaxoGwelUmDD2iskbL57wzl8LAn_3BRcDCI3IGy-r1fABvzn6md7ewbbZjWYXgNbb-fQHJ0uQ0LxxIQc0jTMd_d_rN5Mu3iXu9UT3NqfqM/s640/DSC03405.JPG" width="640" /></a></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com0tag:blogger.com,1999:blog-896721643890862668.post-3650381569778062102012-06-30T15:03:00.003-07:002012-10-03T14:03:59.012-07:00<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkcNc4NAhNwU2sRO0iCMkf3f4LSHlT71v43O0HtExhDh6fFBOkDnrQLgrX0WeDTjVpSuiJNjjjhgz4ydHYHI0nA0F9T7ZxqJOVRQp3jHLRTFo-dJYUmHgGn-3fA8QA8tQLOmaNbVraqQ/s1600/DSC03320.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkcNc4NAhNwU2sRO0iCMkf3f4LSHlT71v43O0HtExhDh6fFBOkDnrQLgrX0WeDTjVpSuiJNjjjhgz4ydHYHI0nA0F9T7ZxqJOVRQp3jHLRTFo-dJYUmHgGn-3fA8QA8tQLOmaNbVraqQ/s640/DSC03320.JPG" width="640" /></a></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><b>Hearty Coconut Cherry Granola</b></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 3/4 cups rolled oats</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup unsweetened coconut flakes</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup unsalted pistachios</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 cup unsalted pepitas (hulled pumpkin seeds)</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp kosher salt</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup maple syrup</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 cup extra virgin olive oil</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup dried cherries</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat the oven to 300º. Line 2 rimmed baking sheets with parchment paper. Toss the oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, maple syrup and olive oil in a small saucepan over low heat, stirring, until the sugar dissolves. Fold the sugar mixture into the oat mixture to evenly coat.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spread the granola on the prepared baking sheets and bake, stirring often, until dry and lightly golden, 15-20 minutes. Remove form the oven and toss with the died sour cherries. Let cool to room temperature. Store in an airtight container for up to 1 week or freeze for up to 1 month.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serve with fresh berries/fruit of your choice and vanilla yogurt. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwN9EA3vk1_QeC4IOZQrbggzhc3x0riXdz4ErF0BIs4Vk9aVng_VoTM_Z19KgHnT9Iiajgm_2QJIevc7U1EXuZSMoklILzKMXPsjNKc6ZWe-_1X8VUQ4UKinHUOxDpij64-Z9UR5cAGQ/s1600/DSC03334.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwN9EA3vk1_QeC4IOZQrbggzhc3x0riXdz4ErF0BIs4Vk9aVng_VoTM_Z19KgHnT9Iiajgm_2QJIevc7U1EXuZSMoklILzKMXPsjNKc6ZWe-_1X8VUQ4UKinHUOxDpij64-Z9UR5cAGQ/s640/DSC03334.JPG" width="640" /></a></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
</div>
Flinthttp://www.blogger.com/profile/06957336712123160014noreply@blogger.com2