tag:blogger.com,1999:blog-35835124731448623222023-11-16T11:08:27.672-05:00Betty RosbottomFood Writer, Cookbook Author, Cooking TeacherBetty Rosbottomhttp://www.blogger.com/profile/14822316628340335075noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-3583512473144862322.post-56347218706777831592012-11-15T19:42:00.000-05:002012-11-25T13:51:41.444-05:00Don’t Forget the Side Dishes for the Turkey!<span style="mso-fareast-language: JA;"></span> <br /><div class="separator" style="clear: both; text-align: center;">
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<span style="mso-fareast-language: JA;">Of all the
holidays we celebrate, Thanksgiving is the one most defined by food. And, for
most of us that food is based on tradition. My own family looks forward to a
big bird with crisp golden skin served with rich pan gravy. They know there
will be homemade cranberry chutney, and since our family DNA harbors deep
Southern roots, cornbread dressing is a must at our table. However, when it
comes to the sides—those special recipes that play supporting roles in this
holiday menu—my clan is open to new creations.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="mso-fareast-language: JA;">I often
include new accompaniments like the delectable one featured here. A glorious
mélange of the season’s robust vegetables, including butternut squash, Brussels
sprouts, brown mushrooms, and leeks, this dish pairs fabulously with the
traditional bird and dressing. The vegetables are sautéed, scented with
rosemary, then sprinkled with toasted pecans, and Parmesan.</span></div>
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<span style="mso-fareast-language: JA;">This side
dish has several advantages for Thanksgiving chefs. The vegetables, which will need
chopping, slicing, and dicing, can be cooked ahead, then reheated at serving
time, and all the cooking is done on the stovetop, leaving the oven free for
other items. Finally, vegetarians on your guest list will be surprised by how
satisfying this medley is. </span></div>
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<span style="mso-fareast-language: JA;">Happy Thanksgiving
to everyone. May your table reflect the old and the new!</span></div>
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Fall Vegetables with Toasted Pecans and
Parmesan<span style="mso-spacerun: yes;"> </span><span style="color: red;"></span></div>
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12 oz small Brussels sprouts</div>
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<a href="http://www.blogger.com/blogger.g?blogID=3583512473144862322" name="_GoBack"></a>4 tbsp unsalted butter</div>
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4 tbsp canola oil</div>
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4 1/2 cups (about 1 1/3 pounds) butternut squash,
cut into 1/2-inch dice </div>
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12 oz small brown (baby bellas) mushrooms, cut
into 1/4-inch thick slices</div>
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1 1/2 cups thinly sliced leeks</div>
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2 teaspoons dried rosemary, crushed</div>
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Kosher salt</div>
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Freshly ground black pepper</div>
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1/2 cup pecans, toasted and coarsely chopped (see
note)</div>
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1/2 cup grated Parmesan cheese, preferably
Parmigiano Reggiano </div>
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1. Cut off and discard the bases from the Brussels
sprouts, then quarter the sprouts, lengthwise. Bring a large pot of water to a
boil, and add the sprouts and 1 teaspoon salt. Cook until tender, but not mushy
when pierced with a small, sharp knife, 4 to 6 minutes.<span style="mso-spacerun: yes;"> </span>Drain the sprouts in a colander, then
place them under cold running water (still in the colander) until completely
cool. Pat them dry and set aside. (Sprouts can be prepared 4 hours ahead; cover
and refrigerate. Bring to room temperature before using.)</div>
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2. In a medium heavy skillet set over medium heat,
heat the butter and oil until hot. Add the butternut squash and sauté, stirring
frequently, for 5 minutes. Add the mushrooms; stir and cook the mixture 5 minutes
more. Add the leeks, rosemary, 1/2 tsp salt, and several grinds of black pepper.
Cook, stirring, until the vegetables are lightly browned and just tender, 3 to
5 minutes or more. (Sautéed vegetables can be prepared 4 hours ahead. Cool,
cover, and refrigerate. Reheat, stirring, over medium heat.) Add the Brussels
sprouts, and cook, stirring, until heated through, 2 to 3 minutes or more.
Season the vegetables with salt to taste.</div>
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3. Spoon the vegetables into a shallow serving
bowl or dish, Sprinkle them with the pecans and Parmesan cheese. Serves 6 to 8.
</div>
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Note: To toast pecans, spread on a rimmed baking
sheet and place in a preheated 350 degree F degree oven until fragrant and
lightly browned, 6 to 8 minutes. Watch carefully. Remove and cool.</div>
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Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com1tag:blogger.com,1999:blog-3583512473144862322.post-63556681077989352652012-11-09T09:03:00.000-05:002012-11-25T13:51:41.464-05:00A Favorite Cookie—Finally the Right Recipe!
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">For more than half a dozen years I’ve bought decadent
chocolate and almond-studded shortbread cookies from one of the bakers at my
local farmers’ market. Although I’ve used all sorts of ploys to get the recipe,
the merchants have shared only small tidbits about the bars. “Yes, they do have
extra dark chunks of chocolate in them,” they confirmed, and “Yes, there is a
hint of sea salt,” they have told me. Beyond that, they have politely avoided
revealing any other tips. </span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">I’ve made these bars countless times, always with good
results, but never quite like the original. I even printed a recipe for them in
my syndicated column, and have included them in several cooking classes.
Finally, after several recent tries, victory was mine. I simply switched from
bittersweet to 70% dark chocolate and lowered the amount of sugar!</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Nothing could be easier to assemble. Butter, flour,
sugar, and sea salt are blended in a food processor, then coarsely chopped chocolate
and nuts are stirred in. Then the dough is pressed into a pan and baked until
golden brown. The cookies, which can be prepared two days ahead, can be cut
into 10 large bars or into 20 smaller ones.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Serve these delectable buttery confections with cups
of steaming coffee or tea for a mid-afternoon treat with friends, offer them
with a bowl of juicy pears as dessert to end an autumn meal, or sneak one with
a glass of milk for a late night snack like my husband does!</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Dark Chocolate and Almond Shortbread Bars<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2 cups unbleached flour, plus extra for the baking
dish</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/2 cup light brown sugar</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/2 cup granulated sugar</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 teaspoon
sea salt, preferably Fleur de Sel (available in some supermarkets and in
specialty food stores)<span style="mso-tab-count: 1;"> </span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2 sticks (8 ounces) unsalted butter, chilled and
diced, plus extra for the baking dish</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">8 ounces 70% dark chocolate, coarsely chopped (See
note)</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 cup whole almonds (with skins left on), toasted and
chopped (See note)<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1. Arrange a rack at center position and preheat the
oven to 350 degrees F. Butter a 9- by 13-in pyrex baking dish. Dust with flour
and shake out the excess.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2. Place the flour, both sugars, and salt in a food
processor fitted with a metal blade. Pulse several times to blend. Then add the
butter and process until mixture starts to come together and clump, about 1
minute or more. Transfer the mixture to a large mixing bowl, and stir in the chopped
chocolate and almonds; mix well to combine. </span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">3. Press the dough into an even layer in the prepared
pan, and bake until golden brown, 30 to 35 minutes. Cool in the pan for 15
minutes or longer. For generous servings, cut the cooked dough into 10 bars
approximately 2 3/4 inch by 4 1/2 inches. (If you would like smaller servings,
cut each of the 10 bars in half crosswise to yield 20.) Then let the cookies cool
to room temperature in the pan. Carefully lift out the bars, using a metal
spatula. (The cookies can be baked 2 days ahead; store in an airtight container
at room temperature.)<span style="mso-spacerun: yes;"> </span>Makes 10
large or 20 smaller short-breads.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Note: I like to use Lindt’s 70% dark chocolate,
available in my local supermarkets, in this recipe.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Note: To toast almonds, spread nuts on a rimmed baking
sheet, and place in a preheated 350 degree F oven. Bake until slightly browned
and fragrant, about 8 minutes. Watch carefully so they do not burn. Cool, then
coarsely chop the nuts.</span></div>
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Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-47648620284882070032012-11-02T10:14:00.000-04:002012-11-25T13:51:41.425-05:00A Comforting Soup to Share with Others
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0dN8tSZXGf3jFaUmBUVvGVtaD4o8CdW4B_GMQCC-e_9JxkrAz7F_ky4gsqYOpY2YM5bze7tyv1TICoMNBnyz9Fte1xehSgWSibcnzRE17muwrojXAcuz8Pq6w9wWvUiygLj65akND4k/s1600/Fall+Roots+Soup+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0dN8tSZXGf3jFaUmBUVvGVtaD4o8CdW4B_GMQCC-e_9JxkrAz7F_ky4gsqYOpY2YM5bze7tyv1TICoMNBnyz9Fte1xehSgWSibcnzRE17muwrojXAcuz8Pq6w9wWvUiygLj65akND4k/s320/Fall+Roots+Soup+1.JPG" width="320" /></a></div>
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This past weekend as ominous warnings about
Hurricane Sandy were reaching the air waves, I found myself at a book-signing
at the farmers’ market in our small New England town. An engaging local
bookstore owner had set up a table for me where copies of my recent cookbooks
were displayed. Although the storm was still two days away, dark clouds and intermittent
rain were discouraging signs that sales would not be brisk. But the bookseller
and I were both wrong!</div>
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The town was teeming with visitors (many from the
East Coast and the Midwest) since it was Amherst College family weekend, and
the local folks too were out in full force. Everyone wanted to stock up on food
supplies for the days ahead. As people stopped by, concerned about what to cook
to have on hand in an emergency, they eyed my book, <u>Sunday Soup</u>, and
asked if I could suggest an easy recipe they might prepare from it. Quickly I
suggested Fabulous Fall Roots Soup—a humble creation made with carrots, leeks,
and rutabagas.This scene was repeated so frequently that I began to refer to
this dish as the “storm” soup.</div>
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At home I prepared a batch myself as Sandy approached,
knowing that this potage could be heated up</div>
<a name='more'></a> on my gas cook top (or even on a
gas grill) if the electricity went out. Fortunately, we didn’t lose our power
and suffered only howling winds, but I ended up sharing the soup with others all
through the week.<br />
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Even though the storm is past, many are still
without power and suffering from devastating loss. If you live in one of the
affected areas and have electricity, this would be a simple, inexpensive gift
to offer others, or to make and take to a shelter. Soups are definitely comfort
food, and plenty of people in our country would welcome a taste of that right
now. </div>
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<span style="mso-fareast-language: JA;">Fabulous
Fall Roots Soup</span></div>
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<span style="mso-fareast-language: JA;">4
tablespoons unsalted butter</span></div>
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<span style="mso-fareast-language: JA;">2 1/2 cups
chopped leeks, white and light green parts only (3 to 4 medium leeks)</span></div>
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<span style="mso-fareast-language: JA;">1 1/2 pounds
carrots, peeled and diced</span></div>
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<span style="mso-fareast-language: JA;">1 medium
rutabaga, (1 to 1 1/4 pounds), peeled and diced</span></div>
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<span style="mso-fareast-language: JA;">8 cups
chicken stock</span></div>
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<span style="mso-fareast-language: JA;">Kosher salt</span></div>
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<span style="mso-fareast-language: JA;">1 1/4 cups
crème fraîche (available in the dairy section at supermarkets)</span></div>
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<span style="mso-fareast-language: JA;">3
tablespoons finely chopped flat leaf parsley</span></div>
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<span style="mso-fareast-language: JA;">1. Heat
butter in a large, heavy pot with a lid over medium high heat. When melted and
hot, add leeks, carrots, and rutabaga. Sauté vegetables until softened, for 10
minutes or longer. Add stock and bring mixture to a simmer. Lower heat, cover
pot, and simmer until vegetables are very tender, for about 30 minutes.</span></div>
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<span style="mso-fareast-language: JA;">2. Puree the
soup in a food processor, blender or food mill, and return the soup to the pot.
Or, use an immersion blender to puree the soup in the pot. Whisk in 3/4 cup of
the crème fraîche. Season with salt, as needed. (The soup can be prepared 2
days ahead. Cool, cover and refrigerate. Reheat when needed.)</span></div>
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<span style="mso-fareast-language: JA;">3. Ladle the
soup into soup bowls. Garnish each serving with a generous dollop of the
remaining crème fraîche and with a sprinkling of parsley. Serves 6 </span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">At the
Market Note: Rutabagas, also known as yellow turnips or Swedes, are considered
a member of the cabbage family. They are large and round (3 to 5 inches in
diameter) with a thin yellow skin and yellow flesh beneath.</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpLast">
<br /></div>
Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-1256055275646802412012-10-26T12:32:00.000-04:002012-11-25T13:51:41.352-05:00Warm Fall Squash Dip—Different and Delicious
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpv5F_yEEkai0Lkvx3sCnpwxvbR80iWwCJbH4kmTuV2UnMvWWqkINydIu07qCkZ7eUrmxI6svDM1IV_tX46HOKXgwq7Qlwxr3vnCGiwl_y_PjOY7WZA4DPK3j5W2gWuaoL-Ih8kUdrES0/s1600/Warm+Butternut+Squash+Dip,+Apples,+Sausage,+Bread+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpv5F_yEEkai0Lkvx3sCnpwxvbR80iWwCJbH4kmTuV2UnMvWWqkINydIu07qCkZ7eUrmxI6svDM1IV_tX46HOKXgwq7Qlwxr3vnCGiwl_y_PjOY7WZA4DPK3j5W2gWuaoL-Ih8kUdrES0/s320/Warm+Butternut+Squash+Dip,+Apples,+Sausage,+Bread+1.JPG" width="320" /></a> </div>
<div class="MsoNormalCxSpMiddle">
Back in the 1990s while working on <a href="http://www.amazon.com/s/ref=nb_sb_noss/185-1079210-8632161?url=search-alias%3Daps&field-keywords=first+impressions++by+Betty+rosbottom"><u>First Impressions</u></a>, a book of appetizers, I created a recipe for a warm fall
squash dip served with sliced apples and sautéed sausages. The main ingredients
in that simple recipe were pureed acorn squash, curry powder, and sour cream.
For years, I served this colorful starter when autumn arrived, but then somehow
the dish fell off my radar screen—until this year when I decided to give the recipe
a facelift.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
For my 21<sup>st</sup> century version I roasted
and pureed cubed butternut squash, and seasoned it not only with curry powder,
but with rosemary and thyme as well. And, in place of sour cream, I substituted
crème fraiche, which has a more complex flavor. </div>
<a name='more'></a><br />
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<br /></div>
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You can make this delicious dip two days ahead and
reheat it, and you can vary the garnishes. Along with apple, include pear
slices too. I love kielbasa, but other cooked sausages can be sautéed and
substituted. I also added some grilled peasant bread to the platter. It’s
always fun to reinvent the wheel—or at least touch it up!</div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
Warm Butternut Squash Dip with Apples, Sausage,
and Grilled Bread</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
3 tablespoons olive oil plus more if needed</div>
<div class="MsoNormalCxSpMiddle">
3 pounds butternut squash, peeled and cut into
1-inch dice, or 2 1/2 pounds peeled<span style="mso-tab-count: 1;"> </span>butternut
squash, diced (See note.)</div>
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Kosher salt</div>
<div class="MsoNormalCxSpMiddle">
Freshly ground black pepper</div>
<div class="MsoNormalCxSpMiddle">
1/3 cup crème fraiche</div>
<div class="MsoNormalCxSpMiddle">
3/4 teaspoon curry powder</div>
<div class="MsoNormalCxSpMiddle">
1/4 teaspoon dried rosemary, crushed</div>
<div class="MsoNormalCxSpMiddle">
1/4 teaspoons dried thyme</div>
<div class="MsoNormalCxSpMiddle">
1/2 cup reduced sodium chicken stock plus up to
1/2 cup extra if needed</div>
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<br /></div>
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Accompaniments</div>
<div class="MsoNormalCxSpMiddle">
Tart apples or pears, unpeeled, cored and cut into
1/4 inch thick slices</div>
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8 to12 ounces kielbasa, sliced and sautéed</div>
<div class="MsoNormalCxSpMiddle">
Sourdough or peasant bread slices, brushed with
olive oil and lightly pan grilled or toasted
in the oven</div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
Wooden skewers for spearing </div>
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<br /></div>
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1. Arrange a rack at center position and preheat
oven to 375 degrees F. </div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="color: black;">2. Brush a large heavy,
rimmed baking sheet with 1 tablespoon of the olive oil. Spread cubed squash in
a single layer on the baking sheet. Drizzle 2 tablespoons or more olive oil
over squash, and toss to coat well. Season squash with 1 teaspoon salt and
several grinds of pepper. </span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="color: black;">3. Roast squash,
stirring every 10 minutes, until tender when pierced with a knife and browned
around the edges, about 35 to 40 minutes or longer. Cool 5 minutes, and then puree
in a food processor until smooth. </span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
4 Place 2 1/2 cups of puree in a medium, heavy
saucepan; save any extra for another use. Set pan over medium heat, and stir
until puree is hot. Stir in the crème fraiche, curry powder, rosemary, and
thyme until well blended. Stir in 1/2 cup stock to lighten the texture, and
season with salt to taste. (The dip can be prepared 2 days ahead; cool, cover,
and refrigerate. Reheat over low heat, adding up to 1/2 cup extra stock to bring
mixture to dipping consistency if necessary.)</div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
5. Spoon the warm dip into a serving bowl and
place on a platter. Surround with apple slices, sausage, and bread.<span style="mso-spacerun: yes;"> </span>Serve with wooden skewers for dipping. Serves
5 to 6. </div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
Note: Look for peeled butternut squash (a definite
time saver) in the supermarket. About 2 1/2 pounds peeled squash can be
substituted for 3 pounds of unpeeled.</div>
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<br /></div>
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<br /></div>
Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-56919157245959746592012-10-19T11:34:00.000-04:002012-11-25T13:51:41.447-05:00 Stuffed Pasta Spirals—Great Main Course for Make-Ahead Entertaining!<style>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtcJbWiVtAKIBqpCrPf2sAidPGQf1sZrexTyXXtU3XlWpofR7AZTENM09WyQ_h2YjgR2MU6qSGRnRn6epQ9J_u2YcLziWUL9PYIjx1Fh0KUboWuz-aKFhI7PhiwZxcs0mD7xfls_r698/s1600/Pasta+Sprials+Baked+1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtcJbWiVtAKIBqpCrPf2sAidPGQf1sZrexTyXXtU3XlWpofR7AZTENM09WyQ_h2YjgR2MU6qSGRnRn6epQ9J_u2YcLziWUL9PYIjx1Fh0KUboWuz-aKFhI7PhiwZxcs0mD7xfls_r698/s320/Pasta+Sprials+Baked+1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Pasta Spirals</td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">When you’re
entertaining is there anything better than an all-in-one main course that can
be assembled a day ahead, then cooked at serving time? The following recipe for
pasta spirals (which are really individual rolled lasagnas) stuffed with
ricotta and prosciutto fall into <span style="mso-spacerun: yes;"> </span>this special category. </span></div>
<div class="MsoNormal" style="line-height: 109%;">
<br /></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">The dish
was inspired by a display of individual lasagnes that I spotted several years
ago in the food section of the celebrated Bon Marché department store in Paris.
During a long stay in France, I went often to La Grande Epicerie, and every
time I passed the counter of take out dishes, was intrigued with the
interesting fillings encased by single rolled sheets of pasta. </span></div>
<div class="MsoNormal" style="line-height: 109%;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MGyUwv2FB2dQ8NSQQs-kR5DkF12vklYX2u_9Qs6ALP6XMHeuXn9X6V2dQUOgjr69PfBzH310u0LWWvaEIXIhfUHlwqBmIMpGpcPgiFGTiqokyCmzz3ccc_9NpCkw5JL2tfPMJGI460A/s1600/Pasta+Spirals+Ready+for+the+Oven+1.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MGyUwv2FB2dQ8NSQQs-kR5DkF12vklYX2u_9Qs6ALP6XMHeuXn9X6V2dQUOgjr69PfBzH310u0LWWvaEIXIhfUHlwqBmIMpGpcPgiFGTiqokyCmzz3ccc_9NpCkw5JL2tfPMJGI460A/s320/Pasta+Spirals+Ready+for+the+Oven+1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta Spirals Ready To Go in the Oven</td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Back home
on this side of the Atlantic, I created my own version, spreading a simple mix
of ricotta, Parmigiano Reggiano, bits of prosciutto, and Italian parsley on
individual cooked pasta noodles, then rolling the sheets into spirals and
napping them with a zesty tomato sauce. This casserole can be popped into the
fridge, and be ready and waiting the next day. Count on about a half hour to
bake the dish, and serve it with easy sides—a mixed green salad and some warm
crusty peasant bread. Voilà—a delicious meal with no last-minute fuss!</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<br /></div>
<div class="MsoNormal" style="line-height: 109%;">
<br /></div>
<div class="MsoNormal" style="line-height: 109%;">
<br /></div>
<a name='more'></a><div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Pasta
Spirals with Ricotta, Prosciutto, and Homemade Tomato Sauce</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;"><span style="mso-tab-count: 1;"> </span></span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Sauce</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2
tablespoons olive oil</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 cup
finely chopped onion</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/3 cup
finely chopped carrot</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2 teaspoons
chopped garlic</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 teaspoon
dried oregano</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 teaspoon
dried basil</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/2
teaspoon kosher salt plus more if needed</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/4
teaspoon crushed red pepper flakes</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 28-ounce
can diced tomatoes, drained </span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2 cups
reduced-sodium chicken stock</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/3 cup red
wine</span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Pasta</span></div>
<div class="MsoNormal" style="line-height: 109%; margin-left: .5in; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in 6.5in 7.0in 7.5in 8.0in 8.5in 9.0in 9.5in 10.0in 10.5in 11.0in 11.5in; text-indent: -.5in;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">8 (about 8 ounces) dried lasagna sheets</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">6 ounces thinly
sliced prosciutto, coarsely chopped</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 2/3 cups
ricotta </span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 2/3 cups
grated Parmesan cheese, preferably Parmigiano Reggiano</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/3 cup
chopped flat leaf parsley plus 2 tablespoons extra for garnish</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Several
grinds fresh black pepper</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">About 2
tablespoons olive oil</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<br /></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">For sauce,
heat the oil in a large, heavy skillet over medium high heat until hot. Add the
onions and carrots, and sauté, stirring, until softened, 3 to 4 minutes.<span style="mso-spacerun: yes;"> </span>Add garlic, and sauté 1 minute more.
Stir in oregano, basil, 1/2<span style="mso-spacerun: yes;">
</span>teaspoon salt, and red pepper flakes. Then add tomatoes, stock, and
wine. Stir well to mix. Cook, stirring occasionally, until liquid has reduced
by half, about 15 minutes or more. Remove and puree in a food processor,
blender, or food mill. Return to the skillet. (Or, use an immersion blender and
puree the mixture in the pan.) Taste and add more salt if needed.</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">For the pasta, cook the lasagne noodles according to
package directions. Drain the noodles well in a colander and place them on a
damp kitchen towel to dry. Cover with another damp kitchen towel.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">For the
filling, mix together prosciutto, ricotta, 1 1/3 cups of the Parmesan, 1/3 cup
chopped parsley, and black pepper in a mixing bowl. Spread a generous 1/3 cup
of filling on one side of a pasta sheet, leaving a 1/4-inch border on all
sides. Cut the sheet in half (with a knife<span style="mso-spacerun: yes;"> </span>held parallel to the short sides), and then starting at a
short end, roll each half into a cylinder. Repeat with remaining pasta sheets.
You will have 16 pasta spirals. </span></div>
<div class="MsoNormal" style="line-height: 109%;">
<br /></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Spread a
third of the sauce on the bottom of a shallow 3-quart baking dish. (A 9 x 13
inch pyrex baking dish works well.) Arrange pasta spirals, seams side down, in
the dish. Brush each spiral lightly with olive oil. Then nap the center of each
spiral with sauce, and sprinkle with remaining Parmesan cheese. Cover the dish tightly
with aluminum foil. (Pasta spirals can be prepared 1 day ahead. Refrigerate;
bring to room temperature 30 minutes before baking.)</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<br /></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">To bake,
arrange a rack at center position and preheat oven to 375 degrees F. Bake,
covered with foil, until spirals are hot and cheese on top has melted, 30 to 35
minutes.</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<br /></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Remove foil
and sprinkle remaining 2 tablespoons parsley over spirals.<span style="mso-spacerun: yes;"> </span>Serve 4 rolls per person.</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<br /></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Serves
4.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: 109%;">
<br /></div>
<div class="MsoNormal" style="line-height: 109%;">
<span style="font-size: 12.0pt; line-height: 109%; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">At the
market note: Standard dried pasta sheets are about 2 inches by 10 inches, the
right size for this recipe.</span></div>
<div class="MsoNormal" style="line-height: 109%;">
<br /></div>
<div class="MsoNormal" style="line-height: 109%;">
<br /></div>
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<br /></div>
Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-34374981437174310652012-10-12T11:01:00.000-04:002012-11-25T13:51:41.392-05:00Brussels Sprouts Star in a Great Fall Side Dish
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1EbYWWC1cy8wLG7BKutQp6OmSZuaqbkfLoEMuc3vOdKyKjBBlcZEUwF_K7WfiYoWdLTjMIh2K5RviQYTxKBlMcvO5fhveD08sIhYJYWoZ1djHAe-q6LuOwMfvT5M_viMkLXWzg6B7xc/s1600/Brussels+Sprouts,+Apples,+and+Bacon+from+Sunday+Roasts+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1EbYWWC1cy8wLG7BKutQp6OmSZuaqbkfLoEMuc3vOdKyKjBBlcZEUwF_K7WfiYoWdLTjMIh2K5RviQYTxKBlMcvO5fhveD08sIhYJYWoZ1djHAe-q6LuOwMfvT5M_viMkLXWzg6B7xc/s320/Brussels+Sprouts,+Apples,+and+Bacon+from+Sunday+Roasts+1.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;">For years I overlooked Brussels sprouts when teaching or writing about food, mainly because I was worried that most people just didn’t like these small green spheres that resemble mini-cabbages. That is certainly not the case today. Countless chefs and home cooks have discovered how creatively this vegetable can be used.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;"><span> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;">For instance, a recipe for Sautéed Brussels Sprouts, Bacon, and Apples has become a favorite for many readers of my book,<a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=Sunday%20Roasts"> <u>Sunday Roasts</u></a>. For this dish, which takes only about a half hour to assemble and cook, sprouts are halved, blanched, and then sautéed along with sliced Golden Delicious apples and bits of salty bacon. The assertive taste of the Brussels sprouts, the sweet note of the fruit, and the salty hint of bacon form a winning combination.<o:p></o:p></span></div>
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<span style="font-size: 12pt;"><span> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;">This dish would be a colorful and delicious accompaniment to roasted chicken, pork, or lamb. Or, you might try it with grilled sausages or sautéed turkey cutlets. The days are getting cooler and crisper, and the choice of vegetables fewer at the produce counter, but verdant little Brussels sprouts are plentiful this time of year. Don’t’ let them go unappreciated!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;">Brussels Sprouts, Bacon, and Apples<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;">1 pound Brussels sprouts<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;">Kosher salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;">4 ounces thick bacon slices (4 to 5 slices), cut crosswise into 1/2-inch pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;">1 1/2 tablespoons unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;">2 large Golden Delicious apples, peeled, halved, cored, and cut into 1-inch cubes<o:p></o:p></span></div>
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<span style="font-size: 12pt;">1 1/2 tablespoons minced flat leaf parsley<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12pt;">1. Cut off and discard the bases from the Brussels sprouts, then halve the sprouts. Bring a large pot of water to a boil and add the sprouts and 2 teaspoons salt. Cook until the sprouts are tender but not mushy when pierced with a small, sharp knife, for 8 to 10 minutes or longer. (Cooking time can vary depending on the size of the Brussels sprouts.)<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12pt;">2. Strain the sprouts in a colander, then place them (still in the colander) under cold running water until completely cool. Pat them dry and set aside. (Brussels sprouts can be prepared 6 hours ahead; cover and refrigerate. Bring to room temperature before using.)<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12pt;">3. Sauté the bacon in a large, heavy frying pan over medium heat until browned and crisp. Remove it with a slotted spoon to drain on paper towels. Pour off and discard all but 2 teaspoons of the drippings in the pan. Return the pan to medium heat and add the butter. When hot, add the apples and cook, turning often, until softened and just lightly browned, for about 5 minutes. Add the Brussels sprouts and bacon to the frying pan. Stir and cook until all ingredients are heated through, for 2 to 3 minutes. Season with salt to taste.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12pt;">4. Mound the vegetables in a serving bowl and sprinkle with parsley. Serve hot.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;">Serves 4<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;">Cost: Inexpensive<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;">Prep Time: 10 minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;">Start to finish time: 35 minutes<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-size: 12pt;">From <u>Sunday Roasts</u> by Betty Rosbottom (Chronicle Books 2012)<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-size: 16px;">Photo by Susie Cushner</span><span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;"><span style="mso-tab-count: 1;"> </span><o:p></o:p></span></div>
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<!--EndFragment-->Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-21464922678115153412012-09-30T20:21:00.000-04:002012-11-25T13:51:41.365-05:00Warm Spiced Pear Tart--Just In Time For Fall!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7ny2UdyMS3T4ruy2tqFqcjo6-myRwE5hpSC5PxN26BWN-b4KnyeghII5knEuUc56hm66Bto6V0cDlVRKXIwKMVDNuZ3yU5oetU1k7F6MdU7vCD2V09PjMcmn-2AiBM0eax5xfLup-Rw/s1600/Spiced+Pear+Tart+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7ny2UdyMS3T4ruy2tqFqcjo6-myRwE5hpSC5PxN26BWN-b4KnyeghII5knEuUc56hm66Bto6V0cDlVRKXIwKMVDNuZ3yU5oetU1k7F6MdU7vCD2V09PjMcmn-2AiBM0eax5xfLup-Rw/s320/Spiced+Pear+Tart+2.JPG" width="320" /></a></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Years ago, when I was beginning my career as a food
writer and teacher, I loved to prepare Julia Child’s baked pear gratin with a
macaroon crust from <u>Mastering the Art of French Cooking Volume I</u>. The
recipe was simplicity itself. Pears were sliced, placed in a baking dish, tossed
with apricot jam and white wine, and then baked with a topping of crushed
cookies and bits of butter.<span style="mso-tab-count: 1;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Last week, as I was contemplating different fillings
for an autumn tart, I remembered that dish and knew that those pears would be
delectable baked in a pastry crust. I added seasonings of <span style="mso-spacerun: yes;"> </span>cinnamon, allspice, ginger, and cloves
to the fruit, and to keep things really easy, used purchased puff pastry for
the tart shell. When done, this dessert boasts a golden, flakey crust and a
filling of tender, juicy pears infused with aromatic spices. </span></div>
<a name='more'></a><br />
<div class="MsoNormal">
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<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Serve the tart warm, and if you want to gild the lily,
garnish each slice with a scoop of ice cream or some cream whipped with honey. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Tart Shell</span></div>
<div class="MsoNormal" style="margin-left: .5in; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in 6.5in 7.0in 7.5in 8.0in 8.5in 9.0in 9.5in 10.0in 10.5in 11.0in 11.5in; text-indent: -.5in;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1
sheet frozen puff pastry, about 9 inches square and 1/8 inch thick, defrosted
in the refrigerator</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;"><span style="mso-tab-count: 1;"> </span>(See
note.)</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Filling</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 1/4 to 1 1/2 pounds ripe (but not too soft) Bosc
pears (about 3 large pears)</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">3/4 teaspoon ground cinnamon</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/4 teaspoon ground allspice</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/8 teaspoon ground ginger</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Pinch of ground cloves</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2 tablespoons apricot preserves or jam</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2 tablespoons white wine</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/2 tablespoon cornstarch</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2 tablespoons unsalted butter </span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 pint best quality vanilla ice cream, optional</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">6<span style="mso-spacerun: yes;"> </span>mint
sprigs, optional</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;"><span style="mso-tab-count: 1;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1.Arrange a rack at center position and preheat oven
to 400 degrees F. Have ready a 9-inch tart pan with a removable bottom.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-right: -4.5pt;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2. lace the pastry sheet on
a lightly floured work surface, and with a rolling pin, gently flatten any
seams in the dough, then roll dough into an 11- inch square.<b style="mso-bidi-font-weight: normal;"> </b>Transfer it to the tart pan. Trim the
overhang to 1 inch. Fold overhanging dough in and press to form double-thick
sides. Press inside edge of crust to push it 1/4 inch above the pan. Pierce
bottom of crust with a fork. Place the tart shell in the freezer for 15
minutes.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">3. Halve pears lengthwise, but do not peel. Core and cut
lengthwise into 1/2- inch thick slices. In a small mixing bowl, whisk together cinnamon,
allspice, ginger, cloves, apricot preserves, wine, and cornstarch until well
combined. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">4. Heat the butter in a medium-large skillet set over
medium heat. When melted and hot, add the pears and toss to coat well in the
butter, about 2 minutes. (If pears are under ripe, toss and stir until slightly
softened when pierced with a sharp knife, 6 to 9 minutes or more.) Remove the
pan from the heat and stir in the spice/apricot preserve mixture, tossing to
make certain pears are coated well.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">5. When cool enough to handle, arrange the pear slices
in overlapping concentric circles in the tart shell. Spoon any remaining spice
mixture in the skillet over the pears.<span style="mso-spacerun: yes;">
</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">6. Place tart on a baking sheet and bake until crust
is golden and pears are glistening and very tender when pierced with a sharp
knife, 35 to 40 minutes.<span style="mso-spacerun: yes;"> </span>Remove and
cool in the pan 15 to 20 minutes. (The tart can be prepared 4 hours ahead; cool
and leave uncovered at room temperature. Reheat in a preheated 350-degree oven
until hot, 15 to 20 minutes.) </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">7. To serve, loosen the tart from the pan with a small
sharp knife and then remove sides. Cut into 6 slices and serve warm. If
desired, garnish each serving with a scoop of vanilla ice cream and a mint
sprig. Serves 6. </span></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;"><span style="mso-spacerun: yes;"> </span></span><span style="font-family: Times; font-size: 12.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: JA; mso-fareast-theme-font: minor-latin;">Note: A 17.3-ounce
package of Pepperidge Farm puff pastry contain two 9-inch square sheets. You'll
need one for this recipe.<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span><span style="font-family: Times; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"></span></div>
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Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-13825052444710860402012-09-23T10:01:00.001-04:002012-11-25T13:51:41.358-05:00Hearty Soup and Fall Weather--Definitely A Winning Combination
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7knjQk1702mWpRYFOMStcT7pw0uJMk8INSR9QS5Ns8vEtieLIoIaBTpXWS86mkIAUbWFtlIRPSu6U2oeuheqWvfpeiv1UpRB34PUk7UE3Hc8VpK5V9PfYMmgXomH5GJ-6d5HBdDqnUo/s1600/Tuscan+Bean+Soup+with+Crisp+Croutons+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7knjQk1702mWpRYFOMStcT7pw0uJMk8INSR9QS5Ns8vEtieLIoIaBTpXWS86mkIAUbWFtlIRPSu6U2oeuheqWvfpeiv1UpRB34PUk7UE3Hc8VpK5V9PfYMmgXomH5GJ-6d5HBdDqnUo/s320/Tuscan+Bean+Soup+with+Crisp+Croutons+1.JPG" width="320" /></a></div>
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After one of
the hottest summers I can remember, autumn has at last arrived in New
England.<span style="mso-spacerun: yes;"> </span>Temperatures have started
to drop, there’s a crispness in the air, and days are getting shorter.<span style="mso-spacerun: yes;"> </span>I’ve even noticed that my fellow New
Englanders--typically reserved and quiet--have broad smiles on their faces and
are uncharacteristically chatty, initiating conversations with “Fall is here!” </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
So, along
with taking out my sweaters and jackets, and setting the thermostat to warm
instead of cool, I’ve pulled out my recipes for robust dishes. Among them is a
Tuscan-style white bean soup topped with crusty croutons. A breeze to make,
this hearty Italian “zuppa,” assembled with cannellini beans, carrots, onions,
celery, and kale plus a hint of bacon, is perfect for the new season.<span style="mso-spacerun: yes;"> </span></div>
<a name='more'></a> <br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
You’ll need
to soak the beans, and then count on 30 minutes of prep time plus an hour or
more of unattended simmering atop the stove until the vegetables and beans are
tender. But, you’ll be rewarded with a rich rustic potage, satisfying enough to
offer as a main course. Add a romaine salad plus juicy pears and biscotti for
dessert to round out the menu. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Tuscan-style
White Bean Soup with Crisp Croutons</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 cups dried
cannellini beans</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4
tablespoons olive oil, divided</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/2 cup
finely diced bacon</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup finely
diced onion</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup finely
diced carrots</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup finely
diced celery</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
8 cups
low-sodium chicken stock </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 1/2
teaspoons dried thyme</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 1/2
teaspoons dried crushed rosemary</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 dried bay
leaves, broken in half</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Kosher salt and
freshly ground pepper</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
12 baguette
slices cut 1/2-inch thick</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 cups
(packed) coarsely chopped fresh kale, tough stems cut out and discarded</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup grated
Parmesan cheese, preferably Parmigiano Reggiano</div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
1. Place the dried beans in a
colander and rinse under cold water to remove any dirt or grit. Then place
beans in a large heatproof bowl, and cover with 5 cups boiling water.<span style="mso-spacerun: yes;"> </span>Set aside to soak for 1 hour, then
drain beans in a colander.</div>
<div class="MsoNormal">
2. Heat 2 tablespoons of the olive oil in a large, heavy pot
set over medium heat.<span style="mso-spacerun: yes;"> </span>Add the
bacon and sauté until golden and crisp; remove with a slotted spoon to paper
towels to drain.<span style="mso-spacerun: yes;"> </span>Add onion,
carrots, and celery and sauté until slightly soft, about 5 minutes.</div>
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3. Return bacon to the pot and add beans, stock, thyme, rosemary,
bay leaves, 1 teaspoon salt, and several grinds of pepper.<span style="mso-spacerun: yes;"> </span>Bring to a simmer, lower heat, and cook
at a gentle simmer, stirring occasionally, until beans are tender 1 to 1 1/2
hours. (Soup can be prepared 1 day ahead to this point.<span style="mso-spacerun: yes;"> </span>Cool, cover, and refrigerate.<span style="mso-spacerun: yes;"> </span>Reheat over medium heat.)</div>
<div class="MsoNormal">
4. For croutons, arrange a rack at center position and
preheat oven to 350 degrees F. Place baguette slices on a baking sheet, brush
on both sides with remaining olive oil, then toast until lightly browned, 3
minutes per side. (Croutons can be prepared 4 hours ahead; leave uncovered at
room temperature.)</div>
<div class="MsoNormal">
5. When ready to serve, add kale to simmering soup and cook
until it has wilted, about 3 minutes.<span style="mso-spacerun: yes;">
</span>Remove bay leaves; then season soup with additional salt and pepper if
needed. To serve, ladle soup into 6 soup bowls and garnish each serving with 2
croutons and sprinkle with Parmesan cheese. Serves 6. </div>
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<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-80427013254580668082012-09-16T10:40:00.000-04:002012-11-25T13:51:41.500-05:00Comté Cheese Makes a Fall Salad Even Better
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5ED_wYcjNfbA54VqotE6JFUdcsT7FcDEbdKF67VPak0tvtH5xm8uQgjk55ZBjUTcpbmNfCn0E4qd7NZc1IBMjcOZTezmUD0gNTz8KKohpNsARVPFQ7kUTmHb6LT94n6TV9yDHzAf2r4/s1600/Fall+Salad+of+Greens,+Pears,+and+Comte+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5ED_wYcjNfbA54VqotE6JFUdcsT7FcDEbdKF67VPak0tvtH5xm8uQgjk55ZBjUTcpbmNfCn0E4qd7NZc1IBMjcOZTezmUD0gNTz8KKohpNsARVPFQ7kUTmHb6LT94n6TV9yDHzAf2r4/s320/Fall+Salad+of+Greens,+Pears,+and+Comte+1.JPG" width="320" /></a></div>
<div class="MsoNormalCxSpMiddle">
A few weeks ago while admiring the bountiful display
at the cheese counter of my local Whole Foods, I spotted one of my favorite
French <i style="mso-bidi-font-style: normal;">fromages</i>!<span style="mso-spacerun: yes;"> </span>There, in full view, was a wheel of
<a href="http://www.cheese-france.com/cheese/comte.htm">Comté</a>, a hard, ivory-hued cow’s milk cheese with a slightly sweet, nutty flavor
from the east of France. I was even more surprised
later that month when I discovered that two local supermarket chains were
selling Comté as well. </div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
It didn’t take long for me to figure out how to
use my purchase. Since fall weather was arriving, I decided to include it in an
autumn salad.<span style="mso-spacerun: yes;"> </span>I combined beautiful
deep wine- and green-hued leaf lettuce with Belgian endive for the base, then added
thinly sliced pears, toasted nuts, </div>
<a name='more'></a>and as a final flourish, some shaved Comté.
A balsamic vinaigrette prepared with shallots and Dijon mustard made an ideal
dressing for this robust mix.<br />
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
This salad was a big success when I took it to a
dinner with friends last Sunday. One of the hosts, a confessed “picky eater,”
was seen taking generous seconds, while others helped themselves to
thirds. </div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Balsamic Dressing</div>
<div class="MsoNormalCxSpMiddle">
4 teaspoons balsamic vinegar</div>
<div class="MsoNormalCxSpMiddle">
1/2 teaspoon Dijon mustard</div>
<div class="MsoNormalCxSpMiddle">
1/2 teaspoon Kosher salt</div>
<div class="MsoNormalCxSpMiddle">
Several grinds of black pepper</div>
<div class="MsoNormalCxSpMiddle">
1/4 cup olive oil</div>
<div class="MsoNormalCxSpMiddle">
1/4 cup finely chopped shallots</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Salad</div>
<div class="MsoNormalCxSpMiddle">
1 ripe (but not mushy) unpeeled pear, halved,
cored, and thinly sliced</div>
<div class="MsoNormalCxSpMiddle">
2 medium heads dark red leaf lettuce, baby romaine,
or butter lettuce, torn into bite-<span style="mso-tab-count: 1;"> </span>sized
pieces</div>
<div class="MsoNormalCxSpMiddle">
1 Belgian endive, halved lengthwise, and each half
cut crosswise into 1/2 inch thick<span style="mso-tab-count: 1;"> </span>slices</div>
<div class="MsoNormalCxSpMiddle">
Kosher salt </div>
<div class="MsoNormalCxSpMiddle">
1/2 cup walnuts, toasted and coarsely chopped (See
note.)</div>
<div class="MsoNormalCxSpMiddle">
One 6-ounce slice Comté cheese (If unavailable,
Gruyère, Emmenthal, or a good <span style="mso-tab-count: 1;"></span>quality
sharp white cheddar can be substituted.)</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
1. For the dressing, place the vinegar, mustard,
salt, and pepper in a medium nonreactive bowl. Whisk well to combine. Then
gradually whisk in the olive oil. Stir in the shallots. (Dressing can be
prepared 1 day ahead; cover and refrigerate. Bring to room temperature for 30
minutes, and whisk well before using.)</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
2. For assembling the salad, place the pear slices
in a salad bowl and toss with half of the dressing. Marinate for 5 minutes. Add
the lettuce and Belgian endive and toss gently, adding more dressing to coat
the greens lightly. Season with salt if needed. (You may not need to use all of
the dressing.) Sprinkle with
walnuts, and then shave a generous amount of cheese over the salad. (You will
not need to use all of the cheese; save extra for another use.) Makes 4 to 5
generous servings.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Note: To toast walnuts, place on a rimmed baking sheet,
and bake in a preheated 350 degrees F. oven until fragrant and lightly browned,
5 to 8 minutes. Watch carefully, and then remove and cool.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
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<br /></div>
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Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-396350608818151022012-09-09T09:48:00.000-04:002012-11-25T13:51:41.405-05:00Doughnut Muffins—Different, Easy, and Delicious<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjko_9APktxERZDOJ9PBurIWMxkWKVkA5_bTXBB4nxnRB5QJ7A0_LoScSXsTcgtQ7stTHWPRTOkQ3b-rwIREq3jZJbwTfcIV8T5BxRrOjDRMOJZXYjSir5cixHnRYEvPPOdw_UeiyEBk00/s1600/Seriously+Simple+Parties_Doughnut+Muffins.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjko_9APktxERZDOJ9PBurIWMxkWKVkA5_bTXBB4nxnRB5QJ7A0_LoScSXsTcgtQ7stTHWPRTOkQ3b-rwIREq3jZJbwTfcIV8T5BxRrOjDRMOJZXYjSir5cixHnRYEvPPOdw_UeiyEBk00/s320/Seriously+Simple+Parties_Doughnut+Muffins.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Yvonne Duivenvoorden</td></tr>
</tbody></table>
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Leafing through the pages of Diane Worthington’s
beautiful new book, <a href="http://www.amazon.com/Seriously-Simple-Parties-Effortless-Entertaining/dp/0811872572"><u>Seriously Simple</u> <u>Parties</u></a>, I found plenty of
recipes that made me want to rush into the kitchen and start cooking. In this
collection, just as in the author’s successful prequels,<a href="http://www.amazon.com/Seriously-Simple-Recipes-Creative-Cooks/dp/0811831949/ref=sr_1_1?ie=UTF8&qid=1347198147&sr=8-1&keywords=seriously+simple"><u> Seriously Simple</u></a>,
and <a href="http://www.amazon.com/Seriously-Simple-Holidays-Recipes-Celebrate/dp/B0030EG0KC/ref=sr_1_1?s=books&ie=UTF8&qid=1347198232&sr=1-1&keywords=seriously+simple+holidays"><u>Seriously Simple Holidays</u></a>, the philosophy is the same. “Keep it
fresh and keep it simple!” </div>
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<br /></div>
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From tempting drinks and appetizers, to seasonal
soups and salads, to a cornucopia of mains and sides, plus plenty of desserts,
Diane has streamlined her recipes without sacrificing flavor. </div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
Doughnut Muffins is a good example. The name alone
was intriguing. Who would have imagined that the delicious goodness of doughnut
batter could be baked as muffins instead of fried in fat as rings? The muffins,
prepared either in mini-or standard-sized pans, come out golden and tender. Then
they are finished with a coating of melted butter and a sprinkling of cinnamon
sugar. </div>
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<a name='more'></a><br />
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Can’t you just imagine how delectable these
doughnut muffins would be with mugs of warm cider or cups of steaming dark hot chocolate!
For your own “seriously simple” party, you could share them with friends after
a fall bike ride, offer them as a finale to a leaf-peeping expedition, or set
them out as a sweet treat after a movie.<span style="mso-spacerun: yes;">
</span></div>
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Doughnut Muffins</div>
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Makes 48 mini-muffins or 12 regular muffins</div>
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3 cups all-purpose flour</div>
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2 1/2 teaspoons baking powder</div>
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3/4 teaspoon salt</div>
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1/2 teaspoon freshly grated nutmeg</div>
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1/4 teaspoon baking soda</div>
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3/4 cup whole milk, at room temperature</div>
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2 tablespoons buttermilk, at room temperature</div>
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2 large eggs</div>
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10 tablespoons unsalted butter, at room
temperature, plus 1/2 cup (1 stick) melted</div>
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1 3/4 cup plus 2 tablespoons sugar</div>
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1 tablespoon ground cinnamon</div>
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1.<span style="mso-spacerun: yes;">
</span>Preheat the oven to 375<span style="mso-spacerun: yes;">
</span>degrees F. Butter and flour four min-muffin pans or one regular muffin
pan.</div>
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<br /></div>
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2. In a large bowl, whisk together the flour,
baking powder, salt, nutmeg, and baking soda. In a small bowl, whisk together
the milk, buttermilk, and eggs until well blended.</div>
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<br /></div>
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3. In the bowl of an electric mixer, beat the room–temperature
butter and 3/4 cup plus 2 tablespoons of the sugar together on medium-speed
until light yellow and the sugar granules can’t be seen, 4 to 5 minutes. Decrease
the mixing speed to low and add the dry ingredients and milk mixture in thirds,
alternating between the two and beating after each addition to incorporate it
into the batter. Stop beating once the batter is completely mixed. Do not
overmix or the muffins will be tough. </div>
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<br /></div>
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4. Using a small ice-cream scoop for mini-muffins
or a regular ice-cream scoop for large muffins, fill the prepared muffin cups,
just up to the top, with the batter. Bake for 13 minutes for mini-muffins or 17
to18 minutes for regular muffins, or until a skewer comes out clean. Do not worry
if the tops of the muffins have not browned. Remove the muffins from the oven
and cool for 10 minutes on a wire rack lined with foil or wax paper.</div>
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5. In a small bowl, combine the remaining 1 cup
sugar and the cinnamon. Put the melted butter in another small bowl. Set up an
assembly line with the muffins, melted butter, and sugar mixture. Dip a muffin
in the butter or brush the muffin with butter, coating it lightly all over. Try
to get the sides of the muffin, so it will have more topping. Then coat all
over liberally with the cinnamon-sugar. Shake off the excess and transfer to a
serving platter. Repeat with the remaining muffins. Serve immediately.</div>
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<br /></div>
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Note for party prep:</div>
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These are best eaten warm. You can make them 1 day
ahead and keep them in an airtight container.</div>
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<br /></div>
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From <u>Seriously Simple Parties</u> by Diane
Rossen Worthington </div>
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Chronicle Books 2012</div>
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Photo of Doughnut Muffins by Yvonne Duivenvoorden</div>
Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-13614890836943052712012-08-31T10:18:00.000-04:002012-11-25T13:51:41.355-05:00Great for Labor Day--Grilled Salmon on a Cedar Plank
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">My local Whole Foods has a display of wooden boards
for grilling fish set up in front of their seafood counter. You can choose a
cedar, maple, or cherry board and then pair it with a compatible fish. The
friendly merchant confessed that she was crazy about the cherry plank, but I
chose cedar since it matches up admirably with salmon, the fish I am planning
to use. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMWaopLAg9LDolFFOjIHZngs4uR6X3_bHoXQqC4y3Ywg1uZPL23jJCFa31rNlvfssGT6Ie9IS2VFM5srrca2s4HhWRP5UDfVV82W1hIIbnXEFTaeOcqYmvo7agSE58RBEsw5WIBak1WE/s1600/Cedar+Plank+from+Whole+Foods+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMWaopLAg9LDolFFOjIHZngs4uR6X3_bHoXQqC4y3Ywg1uZPL23jJCFa31rNlvfssGT6Ie9IS2VFM5srrca2s4HhWRP5UDfVV82W1hIIbnXEFTaeOcqYmvo7agSE58RBEsw5WIBak1WE/s320/Cedar+Plank+from+Whole+Foods+1.JPG" width="153" /></a></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Whatever your selection, when fish is set atop a
wooden plank, then placed on a grill (whether charcoal or gas), the wood
imparts a lovely smokiness to the seafood. What, I thought, could be better to
grill on this long holiday weekend than marinated salmon fillets on a cedar
plank. For my recipe (a favorite I created several years ago) I use a simple,
yet distinctive marinade of maple syrup, lime juice, soy sauce, and fresh
ginger. The ingredients provide, respectively, sweet, tart, salty, and spicy
notes that complement the scent of smoked wood.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">While the fish is marinating, I’ll soak the cedar
plank in water. Then after preparing the grill, I’ll heat the plank for a few
minutes, place the salmon on it, and put down the lid. In about 15 minutes, the
cedar will have imparted a smoky scent to the fish, which turns a light
mahogany color. I plan to serve the fillets right on the plank, with a garnish
of chopped cilantro and green onions sprinkled over each. Corn on the cob and a
bracing slaw would make fine sides.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;"><span style="mso-tab-count: 1;"> </span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Happy Labor Day weekend to all of you!</span></div>
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<a name='more'></a> <span style="mso-tab-count: 1;"> </span><br />
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Grilled Salmon on a Cedar Plank</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">One <span style="mso-spacerun: yes;"> </span>or
more cedar planks (See note.)</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">4 salmon fillets, about 1-inch thick and 6 ounces each</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/3 cup soy sauce</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/4 cup pure maple syrup</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 tablespoon finely chopped fresh ginger</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 tablespoon fresh lime juice</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 teaspoon minced garlic</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2 tablespoons chopped cilantro for garnish</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2 tablespoon chopped green onions, white and green
parts only, for garnish</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">4 lime wedges for garnish</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1. Soak the cedar plank in water in a roasting or
other pan big enough to hold it for 2 hours; leave the plank in the water until
ready to grill.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2. Place salmon, skin-side down, in a shallow
non-reactive dish. Combine the soy sauce, maple syrup, ginger, lime juice, and
garlic in a small non-reactive bowl and whisk to blend.<span style="mso-spacerun: yes;"> </span>Pour half of this mixture over the
salmon, cover tightly with plastic wrap, and refrigerate. Marinate at least 1
hour or up to 2 hours. Cover and refrigerate salmon and remaining marinade;
bring both to room temperature 30 minutes before using.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">3. To cook the salmon, prepare a grill for high heat.
If you have a grill that </span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">registers the heat inside the grill, the thermometer
should read about 350 degrees. Remove the plank from the water and place on the
hot grill. Cover the grill; heat for 5 minutes, then turn plank to the other
side. The plank may be charred; that’s fine, it will add to the smoky flavor of
the salmon.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">4. Place salmon, flesh side up, on the plank. Cover
grill, and cook until fish flakes easily and is opaque, 15 to 20 minutes. Watch
carefully as time can vary depending on the type of grill and the intensity of
the heat. Remove and serve the salmon on the plank. Spoon some of the reserved
marinade over each fillet. Mix together the cilantro and green onions, and
garnish each serving with some of this mixture. Serve each fillet with a lime
wedge to squeeze over. Serves 4.<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Note: Cedar planks are available in the seafood
department of many supermarkets, in cookware shops, and through some catalogs.
I found one at Whole Foods about 12 inches long by 6 inches wide and 1/4 inch
thick, but they can vary in size so you may need more than one. Many have the
directions written on the plank for soaking and using on the grill. If the
cedar plank is not too charred after you have used it, you can reuse it.</span></div>
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Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-21819094809050750562012-08-26T08:21:00.000-04:002012-11-25T13:51:41.368-05:00Farmers’ Market Peach Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbXv-jGH9MrGXlwwa4VX-E_igNldJZGjEB7mOIDApQTYNmluIsP0tqn9ZFipsjb7RqTozbmipaymILcjLMqVDsdoNXQC6jDbd1samB_aPHZDnoHR81k5Q_Al9ab9tJnY3ei7O0KKC0OU/s1600/Peach+Smoothie+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbXv-jGH9MrGXlwwa4VX-E_igNldJZGjEB7mOIDApQTYNmluIsP0tqn9ZFipsjb7RqTozbmipaymILcjLMqVDsdoNXQC6jDbd1samB_aPHZDnoHR81k5Q_Al9ab9tJnY3ei7O0KKC0OU/s320/Peach+Smoothie+1.JPG" width="229" /></a></div>
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Saturday mornings from May to October, I can’t
wait to drive to the center of our New England town to the Farmers’ Market. There on
a short block that dissects the town common, local growers present their weekly
harvest under canopied stands. Ours is not a large, sprawling market, but what
it lacks in quantity, it certainly makes up for in quality. </div>
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Proud farmers display bins of gorgeous vegetables
and fruits (mostly organic), and are eager to discuss what varieties they’ve
grown. Want a Green Zebra or a Cherokee Purple <span style="mso-spacerun: yes;"> </span>tomato. No problem—our vendors offer those and countless
other heirlooms. </div>
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There’s a stand that sells superb grass-fed lamb,
butchered and packaged in frozen bundles. Bakers set out baguettes and French
peasant loaves as well as flax, sourdough, and olive breads. Others sell
exquisite seasonal flowers picked that morning, and a few tempt shoppers with
local maple syrup and homemade soaps.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIN7lLkTZlJIY91KX7jgc9SDuE3Dk-d0jYkIARbxvATluwFAJlV2knIamZ_kAIMp0UEzcMSExTXGY4dmEeuT2iKZCGZnpfuGtoAeF9IuAMfeRX_UpGah5Kc2wLgwdB2_t3WmedvVJ3nUU/s1600/Yogurt+Vendor+at+Amherst+Farmers%27+Market.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIN7lLkTZlJIY91KX7jgc9SDuE3Dk-d0jYkIARbxvATluwFAJlV2knIamZ_kAIMp0UEzcMSExTXGY4dmEeuT2iKZCGZnpfuGtoAeF9IuAMfeRX_UpGah5Kc2wLgwdB2_t3WmedvVJ3nUU/s320/Yogurt+Vendor+at+Amherst+Farmers%27+Market.JPG" width="320" /></a></div>
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Recently, as I ambled by the different stalls, I
stopped at the local yogurt stand where a merchant was selling smoothies made
with her maple/vanilla yogurt and fresh chopped peaches. Unable to resist, I
purchased one of the icy cold drinks and downed it in seconds. The tart yogurt
was balanced by a hint of maple syrup and a dash of vanilla, while the peaches
provided a subtle, fruited accent. I’ve included the recipe, and hope you’ll
enjoy this “market” smoothie as much as I did.</div>
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Farmers’ Market Peach Smoothie</div>
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<br /></div>
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1 cup Greek yogurt (whole or reduced fat)</div>
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4 teaspoons maple syrup plus more if needed</div>
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1/4 teaspoon vanilla</div>
<div class="MsoNormalCxSpMiddle">
2/3 cup diced yellow peaches (Use ripe peaches
that are peeled and cut into 1/2 inch<span style="mso-tab-count: 1;"> </span>dice.)</div>
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1 mint sprig for garnish, optional</div>
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<br /></div>
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1. Place yogurt, maple syrup, vanilla, and peaches
in a blender or food processor and pulse until mixture is smooth. If a few bits
of peach remain, that’s okay. The smoothie will be a pale, blush ivory color. Pour
into a glass and refrigerate until chilled, 30 minutes or more. If desired,
garnish with a mint sprig. Makes one smoothie (about 1 1/4 cups).</div>
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<br /></div>
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Note:<span style="mso-spacerun: yes;">
</span>Feel free to add more maple syrup, a few drops at a time, if you like,
since peaches can vary in their sweetness. </div>
Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com1tag:blogger.com,1999:blog-3583512473144862322.post-3004963421258756482012-08-19T09:25:00.000-04:002012-11-25T13:51:41.384-05:00BLTs Make Great Summer Appetizers!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxPlaO8U_T8lNSbFjLLoi6cfO7wTyWuxJmrg-MqwD8MjIus2S1IFl-nGnbZ8Fps98-XgiO4bqPfYn2jTV__eSG3K9wBNMUV2lUK1OkwRUjVR6Eo5UAHYff_C9F7F-OHPYORqA4TpZjP4/s1600/BLT+Bruschette+with+Avocado+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxPlaO8U_T8lNSbFjLLoi6cfO7wTyWuxJmrg-MqwD8MjIus2S1IFl-nGnbZ8Fps98-XgiO4bqPfYn2jTV__eSG3K9wBNMUV2lUK1OkwRUjVR6Eo5UAHYff_C9F7F-OHPYORqA4TpZjP4/s320/BLT+Bruschette+with+Avocado+2.JPG" width="320" /></a></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">In late July I traveled to York, Maine, to give
weekend cooking classes at the beautiful <a href="http://www.stonewallkitchen.com/shop/cooking-school.html">Stonewall Kitchen Cooking School</a>. My
courses, held in the morning, ended at 1 PM, so afterwards I was anxious to try
the Café in the large retail complex. A true foodie, I asked the staff at the
school what I should order. “Get the BLT with avocados,” they all replied!</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">At the counter of the bustling café, my husband and I
asked for iced tea and sandwiches. Honestly, I wasn’t expecting much because
today’s BLTs never seem to be exceptional, but after one bite of the Stonewall
Kitchen version, I changed my mind. The secret lay in the perfect summer
ingredients used to craft the sandwiches. The tomatoes were crimson, ripe, and
sweet, while the bacon was wood smoked and perfectly crisp. The avocado slices
were silken smooth, and the white bread was high quality and toasted lightly.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">At home, I decided to create a mini-version of these
BLTs as appetizers. I toasted baguette slices, rubbed them with garlic, then
spread them with good purchased mayo. Next, I added basil leaves in place of
lettuce, and topped them with slices of ripe tomatoes and avocados. Crisp Niman
Ranch apple wood smoked bacon was fried, crumbled, and added as a garnish. Our
friends ate with abandon and reached for seconds. We’re having more guests for
wine and appetizers this week--these petit sandwiches are definitely going to
be on the menu! </span></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">“BLT” Bruschette with Avocados</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Bruschette</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">4 tablespoons olive oil plus extra if needed</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">18 baguette slices cut 3/8 inch thick on the diagonal </span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 medium garlic clove peeled and cut</span></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Toppings</span></div>
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Mayonnaise for spreading on the bruschette</span>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 small bunch basil </span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">3 medium tomatoes, cut into 1/4 inch thick slices and
each slice halved</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 to 2 ripe but not mushy avocados, halved, pitted and
thinly sliced lengthwise</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Fleur de sel or kosher salt</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;"><span style="mso-spacerun: yes;"> </span>4
thick-cut smoked bacon slices, fried until crisp and then coarsely chopped</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;"></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;"><br /></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1.For the bruschette, arrange a rack at center
position and preheat the oven to 350 degrees F. Brush bread slices on both sides
with olive oil, using extra oil if needed. Place on a baking sheet and bake
until golden, about 4 minutes per side. Watch carefully. Remove and cool
slightly. Rub one side of each bread slice with the cut garlic
clove. (Bruschette can be prepared 2 hours ahead. Cool, then cover loosely with
foil; leave at room temperature.)</span></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2. To assemble the bruschette, spread mayonnaise
generously on garlic-rubbed side of each bread slice. Top each slice with 2 to 3
medium basil leaves, 1 to 2 tomato slices, and one avocado slice. Season each
serving lightly with fleur de sel or kosher salt. Then garnish each bruschetta
with a sprinkle of bacon. Serve immediately. Makes 18 bruschette or enough <span style="mso-spacerun: yes;"> </span>for 6.</span></div>
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<br /></div>
Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-48506445075089973902012-08-12T11:32:00.000-04:002012-11-25T13:51:41.428-05:00Celebrating Julia! She’d be 100 this week!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Y0S1Dw5gYdfN6jII2KyJk9-NwB5_DIrjhSgsRG_xP_f343peYWmPUnTByZSV4rVBSck3Bpt9_26Pb9B-USlAauQkXKYCHH7fIz_xOyuGClimrFaKCiBXuyxqJhrhTuLjRXVxTewIPXc/s1600/Child-1964-grayscale-web.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Y0S1Dw5gYdfN6jII2KyJk9-NwB5_DIrjhSgsRG_xP_f343peYWmPUnTByZSV4rVBSck3Bpt9_26Pb9B-USlAauQkXKYCHH7fIz_xOyuGClimrFaKCiBXuyxqJhrhTuLjRXVxTewIPXc/s320/Child-1964-grayscale-web.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courtesy of the Smith College Archives</td></tr>
</tbody></table>
Yes, that headline is correct. If Julia Child were
alive today, she’d be a hundred years old on August 15<sup>th</sup>! America’s
first lady of cooking was well into her thirties when she moved to France,
became passionate about French food, and took cooking classes at Le Cordon
Bleu.<br />
<br />
Julia mastered the techniques of her adopted cuisine, but it wasn’t her French
knife skills that made her famous once she returned to America. It was her
personality and her joie de vivre that we all loved.
<br />
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<br /></div>
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Over 6 feet tall, she towered above her cook top
in her first television series, and with that high, proper voice, gave amusing
commentary while turning out omelets and whipping up soufflés with boundless
enthusiasm. Viewers adored her because she was so down to earth, and had a
willingness to make fun of herself when something didn’t come out right.</div>
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I owe my career to Julia; many years ago my
husband gave me as a wedding gift a copy of <a href="http://www.amazon.com/Mastering-French-Cooking-50th-Anniversary/dp/0375413405"><u>Mastering The Art of FrenchCooking I</u></a>. It became my culinary bible, and to this day I still have my original
copy with its tattered pages and broken spine. As a food writer, I have always
admired Julia’s dedication to writing recipes with clear, detailed
instructions, and have tried to do the same for my readers.</div>
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So, Julia, here’s my wish for you!<span style="mso-spacerun: yes;"> </span>Wherever you are up there in culinary
heaven, I hope you’re enjoying your beloved “truite meunière” along with a
good, crusty baguette, and a glass of wine!<span style="mso-spacerun: yes;"> </span>Bon Appétit et merci! </div>
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<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
Haricot
Vert and Niçoise Olive Potato Salad </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZT6LGWzWAk5GxpGjMLPi10vreLkSqLMucB7y0amOyifjzRlMxsEmizKwHSlMJAO-XBejunlAEU3memaQwKJJc6tYWo2WkUTsTJKZonfCOmhe-JdPImh8MpMFaCsEhYMp7UQUKa_6uXc/s1600/Provencal+Potato+Salad+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZT6LGWzWAk5GxpGjMLPi10vreLkSqLMucB7y0amOyifjzRlMxsEmizKwHSlMJAO-XBejunlAEU3memaQwKJJc6tYWo2WkUTsTJKZonfCOmhe-JdPImh8MpMFaCsEhYMp7UQUKa_6uXc/s320/Provencal+Potato+Salad+1.JPG" width="320" /></a></div>
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This recipe was inspired by Julia’s book, <u>Mastering
the Art of French Cooking I</u>.<span style="mso-spacerun: yes;">
</span>It’s a simple potato salad, prepared with a vinaigrette rather than a
mayonnaise dressing. </div>
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</div>
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<br /></div>
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<span style="mso-fareast-language: JA;">Dressing</span></div>
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<span style="mso-fareast-language: JA;">1/2 cup
finely chopped shallots</span></div>
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<span style="mso-fareast-language: JA;">1/4 cup
white or red wine vinegar</span></div>
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<span style="mso-fareast-language: JA;">2 teaspoons
Dijon mustard</span></div>
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<span style="mso-fareast-language: JA;">Kosher salt
and freshly ground black pepper</span></div>
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<span style="mso-fareast-language: JA;">1 /2 cup
olive oil</span></div>
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<br /></div>
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<span style="mso-fareast-language: JA;">Salad</span></div>
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<span style="mso-fareast-language: JA;">2 pounds small
(1 1/ 2 - to 2-inch diameter) red skin potatoes, scrubbed but not peeled</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">1/ 2 pound
tender green beans, preferably haricots verts, trimmed and cut on the<span style="mso-tab-count: 1;"> </span>diagonal
into 2- to 3 inch lengths</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">2/3 cup
Niçoise or Kalamata olives, pitted or unpitted, thinly sliced</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">1/4 cup
fresh thyme leaves</span></div>
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<span style="mso-fareast-language: JA;">2 teaspoons
grated lemon zest</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">Kosher salt
and freshly ground black pepper</span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">1. For
dressing, combine shallots, vinegar, mustard, 1 teaspoon salt, and several
grinds of pepper in a nonreactive mixing bowl, and whisk to blend. Whisk in the
olive oil. Set aside.</span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">2. Bring a
large pot of water to a boil and add 1 tablespoon salt and the potatoes. Cook
until potatoes are tender when pierced with a knife, 12 to 15 minutes. With a
slotted spoon remove potatoes to a large nonreactive bowl. </span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">3. Add the
green beans to the same pot in which the potatoes were cooked, and cook until
they are tender, 5 to 6 minutes for small haricots verts, or about 8 minutes
for larger green beans. Drain beans in a colander, and refresh under cold
running water to stop cooking. Pat beans dry and set aside. </span></div>
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<br /></div>
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<span style="mso-fareast-language: JA;">4. When cool
enough to handle, quarter potatoes. Wipe out any excess water that may have
collected in the bowl, and return potatoes to it. Pour half the dressing over
the potatoes and gently toss to coat. Marinate potatoes at least 30 minutes or
up to 2 hours.</span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">5. To
assemble salad, toss beans and sliced olives with the remaining dressing in a
separate bowl, then add them plus fresh thyme and lemon zest to the potatoes.
Toss mixture gently so that the potatoes don’t break. Season salad with salt
and pepper, and mound in a shallow bowl.<span style="mso-spacerun: yes;">
</span>Serves 6.</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 10pt;">
* Photo of Julia Child cooking with her classmate and fellow cook, Charlotte Turgeon, at their 1964 Smith College 30<sup>th</sup>
reunion taken by Margaret Sussman (also a member of the class). Courtesy of the Smith College Archives.</div>
<span class="post-author vcard">
</span>
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<br /></div>Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-39756475332208332042012-08-05T12:15:00.000-04:002012-11-25T13:51:41.408-05:00Summer Peaches Are Not Just for Desserts—Try Them in Salsas!<style>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05TAgjAy8_5ock-BNl1L4Uu4e0CvrV2fM60nNLREP5hFO75aYlFekMKyqfUv_OThqpsSzL-EEvu1lv_hRroDF3UtC1KZaHiv6_63VDxL1SnvnW7EyF4y9_gOsij9mtCSR04_TCM0hc4g/s1600/Pork+Tenderloin+with+Fresh+Peach+Salsa+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05TAgjAy8_5ock-BNl1L4Uu4e0CvrV2fM60nNLREP5hFO75aYlFekMKyqfUv_OThqpsSzL-EEvu1lv_hRroDF3UtC1KZaHiv6_63VDxL1SnvnW7EyF4y9_gOsij9mtCSR04_TCM0hc4g/s320/Pork+Tenderloin+with+Fresh+Peach+Salsa+3.JPG" width="320" /></a></div>
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This past week, while teaching two cooking
classes, one in Massachusetts and the other in Maine, I featured cumin-scented
pork tenderloins topped with fresh peach salsa from <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_2_32?url=search-alias=aps&field-keywords=sunday+roasts+by+betty+rosbottom&spr"><u>Sunday Roasts</u></a> as the
centerpiece for each menu. My students loved the refreshing taste of peaches
used in a savory instead of a sweet role.</div>
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<br /></div>
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For the salsa, diced peaches are combined with
chopped red onions, minced jalapeno peppers, and both lime juice and zest. Some
chopped cilantro adds more color and rounds out the flavors. The pork
tenderloins are rubbed with a mixture of ground cumin, coarse salt, and pepper,
and then roasted for a mere 20 minutes.</div>
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You can make the salsa several hours ahead, and
the pork tastes good either warm or at room temperature. Serve this vibrant summer
main course with some blanched haricots verts and rice or offer it with corn on
the cob and coleslaw for easy sides. This bracing salsa is sure to cool you
down during the hot days of August!</div>
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<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">Cumin-Rubbed Pork Tenderloins with Fresh
Peach Salsa</b></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
Fresh Peach Salsa (Recipe follows)</div>
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<br /></div>
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2 pork tenderloins, about 1 pound each, trimmed of
excess fat</div>
<div class="MsoNormalCxSpMiddle">
2 teaspoons ground cumin</div>
<div class="MsoNormalCxSpMiddle">
Kosher salt</div>
<div class="MsoNormalCxSpMiddle">
Freshly ground black pepper</div>
<div class="MsoNormalCxSpMiddle">
Olive oil for sautéing </div>
<div class="MsoNormalCxSpMiddle">
Fleur de sel (optional)</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
1. Make the Peach Salsa and set aside.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
2. Arrange a rack at center position and preheat
the oven to 400 degrees F. </div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
3. In a small bowl, mix together the cumin and 1
teaspoon each salt and pepper. Rub this mixture over all the surfaces of the
tenderloins. Add enough oil to coat the bottom of a large, heavy ovenproof
frying pan and set it over medium-high heat until oil is hot. Add the
tenderloins and brown on all sides, about 5 minutes.</div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
4. Roast the pork until a thermometer inserted
into the thickest part of the meat registers 150 degrees F, about 20 minutes.
Remove the tenderloins to a carving board and let stand 10 minutes. Slice the
pork and arrange, slightly overlapping, on a platter. If desired, sprinkle
slices lightly with fleur de sel. Spoon some peach salsa over slices and pass
any extra salsa in a bowl. Serves 4 to 5 </div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-bidi-font-weight: bold;">Prep time:
25 minutes, including making the salsa</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-bidi-font-weight: bold;">Start to
finish time: 1 hour, including resting time for cooked meat</span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-bidi-font-weight: bold;">From <u>Sunday
Roasts</u> (Chronicle Books 2011) by Betty Rosbottom</span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<b style="mso-bidi-font-weight: normal;">Fresh Peach
Salsa</b></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
3 medium yellow peaches, ripe but not too soft </div>
<div class="MsoNormalCxSpMiddle">
1/3 cup chopped red onion</div>
<div class="MsoNormalCxSpMiddle">
1-1/2 teaspoons grated lime zest</div>
<div class="MsoNormalCxSpMiddle">
2 teaspoons fresh lime juice, plus more if needed</div>
<div class="MsoNormalCxSpMiddle">
2 teaspoons minced garlic</div>
<div class="MsoNormalCxSpMiddle">
1 to 2 teaspoons finely chopped jalapeno pepper,
seeds and membranes removed </div>
<div class="MsoNormalCxSpMiddle">
3 tablespoons chopped cilantro, plus sprigs for
garnish</div>
<div class="MsoNormalCxSpMiddle">
Kosher salt</div>
<div class="MsoNormalCxSpMiddle">
Freshly ground black pepper</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
1. Peel the peaches (see cooking tip), halve
lengthwise, and pit. Cut into 1/2-inch or smaller dice. Place in a medium
nonreactive bowl with the onion, lime zest and juice, garlic, jalapeno pepper
(use more for a hotter taste), cilantro, and 1/4 teaspoon each salt and black
pepper. Taste and, if desired, add additional salt and black pepper and up to 1
teaspoon more lime juice for a sharper taste. Marinate the salsa for at least
30 minutes. (Salsa can be prepared 2 hours ahead; leave at cool room
temperature.) </div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Makes about 1-3/4 cups<span style="color: red;"></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Cooking tip: To peel the peaches, bring a medium
saucepan of water to a boil. Add peaches for 60 seconds, them remove with a
slotted spoon and drain. When cool enough to handle, peel skins off with a
sharp paring knife.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-bidi-font-weight: bold;">Prep time:
20 minutes</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-bidi-font-weight: bold;">Start to
finish time: 50 minutes</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
From <u>Sunday Roasts</u> (Chronicle 2011) by
Betty Rosbottom</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-29371343603699503212012-07-24T08:19:00.000-04:002012-11-25T13:51:41.381-05:00The Perfect Side Dish—Summer Tomatoes with a Provencal Stuffing<style>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsmF9cEWOxWahl8OHiszoLncDTZYpHavWBcZbpee3eU10-4gmNrFsLA8nHZvDJQ1y-k4vofXP2ihk_jRPQDZ-GSN383YAhaUCbXwqBhT9U8smwGvkHj6ApJ6jWoFm53CGu8LOEbyMftk/s1600/Tomatoes+with+Provencal+Stuffing+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsmF9cEWOxWahl8OHiszoLncDTZYpHavWBcZbpee3eU10-4gmNrFsLA8nHZvDJQ1y-k4vofXP2ihk_jRPQDZ-GSN383YAhaUCbXwqBhT9U8smwGvkHj6ApJ6jWoFm53CGu8LOEbyMftk/s320/Tomatoes+with+Provencal+Stuffing+1.JPG" width="320" /></a></div>
<div class="MsoNormalCxSpMiddle">
Grocery
shopping at my neighborhood market this summer in Paris, I noticed a bin of
tomatoes labeled “tomates pour rôtir,” which means “tomatoes for roasting.” I
put several of the deep red orbs in my cart, imagining that they would be
delicious stuffed. </div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Back in my
small apartment kitchen, I scooped out the seeds and flesh, and filled the
cavities with a mixture of homemade breadcrumbs, sautéed shallots, bits of
creamy goat cheese, and herbs. Then I popped the tomatoes into the oven for
less than half an hour until they were hot and the cheese had melted. The
tomatoes held up beautifully in the oven and were indeed perfect for roasting. <span style="mso-spacerun: yes;"> </span>For serving each tomato was garnished
simply with a fresh basil sprig.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Back home
in New England, I was surprised to find similar tomatoes at a nearby Whole
Foods.</div>
<a name='more'></a> There, in another bin, was a mound of deep crimson tomatoes on the vine
accompanied by a sign that said “perfect for roasting.” They were smaller in
size than their French counterparts, but equally delicious!<br />
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
These
stuffed tomatoes are a dream to use for entertaining since they can be prepared
6 hours ahead, and baked when needed. They make a delectable side to
rosemary-scented lamb chops or steaks; or try them with grilled chicken that
has been marinated in lemon juice, olive oil, and garlic.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
Tomates à la provençale </div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
4 large
tomatoes, about 8 ounces each or 6 medium tomatoes, about 4 ounces each</div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-tab-count: 1;"> </span>(preferably
tomatoes with a thick skin such as tomatoes on the vine)</div>
<div class="MsoNormalCxSpMiddle">
Kosher salt
</div>
<div class="MsoNormalCxSpMiddle">
3
tablespoons olive oil plus extra for the baking dish and for drizzling on
tomatoes</div>
<div class="MsoNormalCxSpMiddle">
1/2 cup
chopped shallots</div>
<div class="MsoNormalCxSpMiddle">
1 1/2 cups
fresh breadcrumbs (See note.)</div>
<div class="MsoNormalCxSpMiddle">
2 teaspoons
dried basil</div>
<div class="MsoNormalCxSpMiddle">
2 teaspoons
dried crushed thyme</div>
<div class="MsoNormalCxSpMiddle">
3 1/2 to 4
ounces creamy goat cheese</div>
<div class="MsoNormalCxSpMiddle">
4 to 8 basil
sprigs for garnish</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
1. Cut a
1/4 inch slice from the top (stem end) of the tomatoes and save the slices for
another use. Using a paring or grapefruit knife, cut out the seeds and flesh
from the cavities. Salt the insides of the tomatoes and turn them upside down
on a plate to stand for 10 minutes.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
2. Heat 1
tablespoon of the oil in a medium, heavy skillet set over medium heat. When
hot, add the shallots and stir and cook until softened and translucent, 3 to 4
minutes. Remove to a plate. Add 2 more tablespoons oil to the skillet and when
hot, add the breadcrumbs and stir and cook to dry out slightly, only 2 to 3
minutes. Remove the pan from the heat and stir in the cooked shallots, dried
basil, thyme, and 1/4 teaspoon salt. Cool slightly.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
3. Break
the goat cheese into small pieces and stir 2/3 into the breadcrumb mixture. Use
your fingers to combine the cheese with the other ingredients as you would when
making a crumble. Spoon the stuffing into the tomatoes, mounding slightly on
the top. (Tomatoes can be prepared 6 hours ahead; cover and refrigerate. Bring
to room temperature before baking.)</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
4. Arrange
a rack at center position and preheat oven to 350 degrees F. Arrange tomatoes
in a lightly oiled baking dish. Drizzle the top of each tomato with about a 1/2
teaspoon of olive oil. Bake 10 minutes, then remove from oven and sprinkle the
remaining bits of goat cheese over the tomatoes. Continue to bake until
stuffing is lightly browned and hot, about 10 to 15 minutes or more. Do not
overcook or the skin of the tomatoes could start to break. Transfer tomatoes to
a serving platter and garnish each with a basil sprig. Serves 4 to 6.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Note:<span style="mso-fareast-language: JA;"> To
make bread crumbs, use a 1- to 2-day-old good quality peasant or country bread
with crusts removed and process large chunks of it in a food processor to make
coarse crumbs. Sourdough bread works particularly well.</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-40889910256814752712012-07-15T12:10:00.000-04:002012-11-25T13:51:41.412-05:00Japanese Chefs and Glorious French Food in Paris<style>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc48tNShrNc1Z0tLxCvm0Hl8_D1m9BZh5Yw6eOM2bxB6NGv43If_VJdxZnjZSe6Wtgy7v45lxvJxBZyw_ELQUIbY42JxiL7aZa9Qyu07pYcsdPQ_BE0fCF5M1F5D1rdtHVLWMU3RO-_Vw/s1600/Table+d%22Aki+Paris+interior+1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc48tNShrNc1Z0tLxCvm0Hl8_D1m9BZh5Yw6eOM2bxB6NGv43If_VJdxZnjZSe6Wtgy7v45lxvJxBZyw_ELQUIbY42JxiL7aZa9Qyu07pYcsdPQ_BE0fCF5M1F5D1rdtHVLWMU3RO-_Vw/s320/Table+d%22Aki+Paris+interior+1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The small kitchen at Table d'Aki</td></tr>
</tbody></table>
<div class="MsoNormalCxSpMiddle">
Several years ago I went to a fabulous new restaurant
in Paris called <a href="http://www.hiramatsu.co.jp/fr/index.html">Hiromatsu</a>,<span style="mso-spacerun: yes;"> </span>a small,
intimate place lauded for the inventive French cooking of its Japanese chef. The
day of our visit I savored course after course of artfully presented dishes,
and was wowed by the talent of Hirotoshi Hiromatsu. In fact, I was so enamored
of French fare prepared with subtle Japanese accents that my husband and I
returned to the restaurant when it moved across town to larger quarters in the
16<sup>th</sup> <i>arrondissement</i>.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Last winter when two different friends, both enthusiastic
food lovers, mentioned that I should try <a href="http://www.restaurant-sola.com/">Sola</a>, a new Left Bank place headed by
another Japanese chef, Hiroki Yoshitake, I didn’t waste any time reserving for
lunch. The meal was so special that I featured the restaurant in the Out and
About section on my <a href="http://www.bettyrosbottom.com/Home.html">website</a> in February.<span style="mso-spacerun: yes;">
</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
This summer while in the French capital, a young
American couple who live and work in Paris and who adore the Japanese chefs there,
suggested that we book at La Table d’Aki, a recently opened spot</div>
<a name='more'></a> in the 7<sup>th.
</sup>The restaurant, with only 16 seats, is headed by Akihiro Horikoshi, who
spent 20 years in the kitchen of the 3-star L’Ambroisie. He works alone,
assisted by a young Japanese server. The night of our visit we had the 58 euro
prix fixe menu that included 4 fish courses and a simple dessert. <br />
<div class="MsoNormalCxSpMiddle">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQ2r-K8Ge0b1DiHJEgUAk1EVbXCK17uBGBjZHvRsL-r61xDS0kG8UFbXj_kjJK04sbGR2XNdHn77H56VRZRZaAPixmwnQ5WdX0K8vbvZZZwVQiZMqQaVe3fSymoTMw_PEZ3WsIMtnU8A/s1600/Table+d%27Aki+Rouget+with+Vegetables+2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQ2r-K8Ge0b1DiHJEgUAk1EVbXCK17uBGBjZHvRsL-r61xDS0kG8UFbXj_kjJK04sbGR2XNdHn77H56VRZRZaAPixmwnQ5WdX0K8vbvZZZwVQiZMqQaVe3fSymoTMw_PEZ3WsIMtnU8A/s320/Table+d%27Aki+Rouget+with+Vegetables+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rouget with Carrots, Zucchini, and Fennel</td></tr>
</tbody></table>
<div class="MsoNormalCxSpMiddle">
Although my husband is not a big fan of Neptunian
fare, he loved every dish set before him. A small perfectly cooked piece of cod
accompanied by a puree of smoked eggplant was our opener, and was followed by sautéed
rouget (a mild white fish) garnished with carrots, zucchini, and fennel and napped with a
light vegetable sauce. Next came langoustines and potatoes in a flavorful
broth, and then a spiced fillet of Saint Pierre (another mild white fish) paired
with an artichoke puree. A dacquoise (a crisp meringue) filled with raspberry
mousse completed the offerings. Although the servings were small, just like the
restaurant, I’ll definitely go back on my next visit.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
La Table d’Aki</div>
<div class="MsoNormalCxSpMiddle">
49, rue de Varenne</div>
<div class="MsoNormalCxSpMiddle">
Paris VII</div>
<div class="MsoNormalCxSpMiddle">
01-45-44-43-48</div>Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-31671007044033076372012-07-08T06:40:00.000-04:002012-11-25T13:51:41.389-05:00The 10- Minute Summer Fruit and Cheese Dessert<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81Vzw5dS9K72udjKcFWg0AgmYhPMLILj-OTwVMWERvjL8MRSvEHWJN8WfLyDiujNtzMm2gp97bDdIn3pbwsjF-tyIEwkkYSCpycZVE2OYPp75npJrCLT15uYbBbCHGWZXkNmk64ny0BA/s1600/Figs,+Chevre,+Honey,+Thyme+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81Vzw5dS9K72udjKcFWg0AgmYhPMLILj-OTwVMWERvjL8MRSvEHWJN8WfLyDiujNtzMm2gp97bDdIn3pbwsjF-tyIEwkkYSCpycZVE2OYPp75npJrCLT15uYbBbCHGWZXkNmk64ny0BA/s320/Figs,+Chevre,+Honey,+Thyme+1.JPG" width="320" /></a></div>
<div class="MsoNormalCxSpMiddle">
The French take their fruits and vegetables
seriously so in each neighborhood you’ll find<span style="mso-spacerun: yes;"> </span>several <span style="mso-spacerun: yes;"> </span>“primeurs,” specialized stores that sell these products
exclusively. I am crazy about these outposts and often go in and talk to the helpful
sales people—“les vendeurs et les vendeuses.” <span style="mso-spacerun: yes;"> </span>If I want to serve fresh melon with mint, they’ll smell and
touch a dozen before handing me the perfectly ripe one for my dinner that night.
If I can’t decide between white and yellow peaches, they’ll give me the heads
up, and when I say I need some basil for a food photo, they’ll offer me the
prettiest bunch.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
The other day at one of my local “primeurs,” the
staff was abuzz about the figs. The first of the season had arrived and were “français,”
not from some exotic land. I bought a<span style="mso-spacerun: yes;">
</span>small bagful and prepared them simply.</div>
<a name='more'></a>
<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>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4k0Wl32cmP1plQqLJJF0xgLD0Ijz2XdPNheIIISDWZ2NnhsBwQtBdrpj2woWX4PZdgjwiFEzG524wBr7CabKBQnfXZowhdIMe_tQDwINIYfzJHKeapGJVlsqQwPdyKmQnU9Ya1La2F0/s1600/The+%2522vendeur%2522+at+the+market.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4k0Wl32cmP1plQqLJJF0xgLD0Ijz2XdPNheIIISDWZ2NnhsBwQtBdrpj2woWX4PZdgjwiFEzG524wBr7CabKBQnfXZowhdIMe_tQDwINIYfzJHKeapGJVlsqQwPdyKmQnU9Ya1La2F0/s320/The+%2522vendeur%2522+at+the+market.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The proud vendeur with his figs and apricots!</td></tr>
</tbody></table>
<div class="MsoNormalCxSpMiddle">
I cut the gorgeous fruit in half,
and topped each portion with scoops of creamy chèvre. Then I added a drizzle of
honey and finally a sprinkle of fresh, snipped thyme. My husband and I savored every
mouthful of this delectable dessert that took less than 10 minutes to assemble.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
If you don’t have fresh figs on hand, try fresh
unpeeled apricots. They work equally well. And, if you want to try another cheese,
a creamy Gorgonzola is also delicious with either figs or apricots. </div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
For 4 people</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
8 ripe, dark black figs or 8 ripe, medium apricots</div>
<div class="MsoNormalCxSpMiddle">
4 to 5 ounces creamy chèvre or creamy Gorgonzola</div>
<div class="MsoNormalCxSpMiddle">
Honey for drizzling</div>
<div class="MsoNormalCxSpMiddle">
2 to 3 teaspoons fresh thyme leaves, plus 4 sprigs
for garnish.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
1.<span style="mso-spacerun: yes;">
</span>Halve the figs lengthwise. If using apricots, halve and remove the pits.
Arrange 4 fig or apricot halves on each of 4 dessert plates. Mound a generous
teaspoon or more of chèvre or Gorgonzola on top of each piece of fruit, then
drizzle with a little honey. Sprinkle each serving with some thyme leaves and
garnish each with a thyme sprig. Serves 4.</div>
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<br /></div>Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-3094477653259872342012-07-01T08:28:00.002-04:002012-11-25T13:51:41.387-05:00A Great Opener for July 4th Celebrations!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnICd3MvtEK5xA3SPTRyIkPYuI10_q0R5TNdyQBxLBprcjS8B7CTyu4AXgHbwFVMLnbivQcplHkcNNwLvd63H4PLcabWghHllvDGTXOmGfOmeo4kLZBtg0FH_Xq2u1WLp4SiLlgroTVQ/s1600/Grilled+Srhimp+with+Cumin+Mayonnaise+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnICd3MvtEK5xA3SPTRyIkPYuI10_q0R5TNdyQBxLBprcjS8B7CTyu4AXgHbwFVMLnbivQcplHkcNNwLvd63H4PLcabWghHllvDGTXOmGfOmeo4kLZBtg0FH_Xq2u1WLp4SiLlgroTVQ/s320/Grilled+Srhimp+with+Cumin+Mayonnaise+2.jpg" width="320" /></a></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Although parades, band concerts, and fireworks all
define July 4<sup>th</sup>, it’s the food that many of us anticipate most.
Whether special burgers, smoked ribs, barbecued chicken, corn on the cob
slathered with seasoned butter, spicy baked beans, or fresh strawberry
shortcakes, a big spread is the way everyone loves to celebrate America’s
birthday. Typically, cooks focus on the entrees, sides, and sweets, but
starters are important too. You don’t have to resort to a bowl of chips served
with a purchased dip when you can make Grilled Shrimp with Cumin Mayo in only a
matter of minutes.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">For this delectable appetizer, extra large shrimp are
marinated in lime juice and olive oil along with garlic and red pepper flakes.
Then they are skewered and set atop the grill where they quickly curl up and
turn bright pink. The cumin mayo, adapted from a recipe in my <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_0_24?url=search-alias%3Daps&field-keywords=the+big+book+of+backyard+cooking&sprefix=The+Big+book+of+Backyard%2Caps%2C188"><u>Big Book ofBackyard Cooking</u></a>, is prepared with purchased mayonnaise, fresh lime juice,
toasted cumin, and cilantro, and makes a vibrant dipping sauce for the
shellfish. Add this dish to your holiday menu, and in no time at all you’ll have
a mouthwatering opener for your July 4<sup>th</sup> feast!</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Grilled Shrimp with Cumin Mayo</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">(This recipe serves 4 generously but can be doubled or
tripled easily)</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Cumin Mayo</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">4 teaspoons cumin seeds or 4 teaspoons ground cumin </span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 cup regular or reduced fat (not nonfat) mayonnaise</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">3 tablespoons chopped fresh cilantro</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2 teaspoons fresh lime juice</span></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Shrimp</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">16 extra large shrimp (15 to 20 per pound count),
peeled but with tails left on and deveined</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 tablespoon fresh lime juice</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/2 teaspoon grated lime zest</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/4 teaspoon kosher salt </span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/8 teaspoon red pepper flakes </span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 medium garlic clove, finely chopped</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">3 tablespoons olive oil</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 lime cut into 6 wedges for garnish</span></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Eight 6-inch or longer wooden skewers (soaked in water
30 minutes before using.)</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1. For the mayonnaise, set a small skillet over medium
heat and when hot, add the cumin seeds and cook, stirring until fragrant, 2 to
3 minutes. Then place the seeds in a spice grinder or use a mortar and pestle
and grind them finely. If using ground cumin, place it in pan and stir
constantly 1 minute to develop the flavor of the spice.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2. In a nonreactive bowl, whisk together the
mayonnaise, cilantro, lime juice, and toasted cumin. Cover and refrigerate.
(The mayonnaise can be prepared 2 hours ahead.) Makes about 1 cup.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">3. Place shrimp in a nonreactive shallow dish or pan. In
a small bowl, whisk together lime juice and zest, salt, red pepper flakes, and
garlic. Whisk in the olive oil, then pour mixture over the shrimp, and marinate,
at cool room temperature, turning several times, 45 minutes.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">4. Oil a grill rack and arrange it 4 to 5 inches from
heat source. Prepare grill for a hot fire (high temperature). Skewer 2 shrimp
on each skewer. When grill is ready, grill shrimp until they turn pink and are
curled, 2 to 3 minutes per side. Do not overcook, or shrimp will become tough.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">5. Arrange the bowl of cumin mayo on a serving platter
and surround with skewered<span style="mso-spacerun: yes;"> </span>shrimp.
Garnish with lime wedges. Squeeze some lime juice over the grilled shrimp.
Serves 4 as an appetizer.</span></div>
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<br /></div>Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-9327845488996355712012-06-24T06:42:00.000-04:002012-11-25T13:51:41.515-05:00Dining In A Unique Restaurant in Amsterdam<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1ffmHHvWE5_L1lfmdHVJ0PPA1d0ZLw0qFnAjDa9XbLZfy7KnnXIk6VzYOS9THDKuMTL2UO18mhCkO4dmMIKD8a3k-MRyqY4ASp6RcUINnMEhxrZ9ttMZyI9aoIIsDPrpBhLSZy9W82g/s1600/De+Kas+Restaurant+exterior+1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1ffmHHvWE5_L1lfmdHVJ0PPA1d0ZLw0qFnAjDa9XbLZfy7KnnXIk6VzYOS9THDKuMTL2UO18mhCkO4dmMIKD8a3k-MRyqY4ASp6RcUINnMEhxrZ9ttMZyI9aoIIsDPrpBhLSZy9W82g/s200/De+Kas+Restaurant+exterior+1.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">De Kas Restaurant from the outside</td></tr>
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Since we were already in Paris, I suggested to my
husband that for his upcoming birthday we take a 2-day trip anywhere 3 or so hours
away by rail from France’s capital. Almost immediately, he settled on
Amsterdam, one of our favorite cities.</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFT8MPAYduAOzrosM7cVNVWXWx67pfBqoriMmKPYOrCYHukZSBYqZZ327l20k6N6rf7u7yc_vcIYHlENKplkDJt-1oqifTHZF0Ag1_OuBR-6yyTBdFlUhF0z5HqXHBbXf2lkINLdcRYLk/s1600/De+Kas+Restaurant+interior+3.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFT8MPAYduAOzrosM7cVNVWXWx67pfBqoriMmKPYOrCYHukZSBYqZZ327l20k6N6rf7u7yc_vcIYHlENKplkDJt-1oqifTHZF0Ag1_OuBR-6yyTBdFlUhF0z5HqXHBbXf2lkINLdcRYLk/s200/De+Kas+Restaurant+interior+3.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Interior of De Kas</td></tr>
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We love the charm of Amsterdam’s gorgeous canals
bordered by17<sup>th-</sup>century narrow brick houses, the astounding number
of museums, and the friendliness of the Dutch. And we like trying the food
there as well. For our first night we booked at <a href="http://www.restaurantdekas.nl/">De Kas</a>, a stylish restaurant
situated within what used to be a greenhouse built in the 1920s. Set amidst the
green fields of a park, the tall, glass-framed structure was surrounded by an
exquisite herb garden, while the interior, with its soaring glass ceiling and
walls, took advantage of the structure’s brilliant light on a late summer
evening. You could see the open kitchen from the large dining area and also a
nursery where the restaurant grows its own produce. Talk about local!</div>
<a name='more'></a><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0H4jkAUyixgJa8oSV6Rf6MsFI40Thdfkr9xWAblSVkwW8Kjr14LzdRbUD8M-N71nXfRWG3jaKsolR5-3M3SCMqZeaFUY1puYazjfgSOUibiQDEzhVHLT-vajqHRujlKFIysPsLsFXNk/s1600/De+Kas+Beet+and+Melon+Salad+4.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0H4jkAUyixgJa8oSV6Rf6MsFI40Thdfkr9xWAblSVkwW8Kjr14LzdRbUD8M-N71nXfRWG3jaKsolR5-3M3SCMqZeaFUY1puYazjfgSOUibiQDEzhVHLT-vajqHRujlKFIysPsLsFXNk/s200/De+Kas+Beet+and+Melon+Salad+4.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beet and Melon Salad </td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveMGsA7jJU6jOvDhVGw4mvYwr-pL7cGW4i8KCvEvZWO3MUsX8oU_ITerKOvigfWlg5sDdUQDnCL9_O37xMJD2LVDYSBAaNaC2nVQakkZg4Tpci6XM4lunhrDjeCAJy6ygxkeHJNXLd5k/s1600/De+Kas+Restaurant+Plaice+with+Black+Rice+and+Veg+5.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveMGsA7jJU6jOvDhVGw4mvYwr-pL7cGW4i8KCvEvZWO3MUsX8oU_ITerKOvigfWlg5sDdUQDnCL9_O37xMJD2LVDYSBAaNaC2nVQakkZg4Tpci6XM4lunhrDjeCAJy6ygxkeHJNXLd5k/s200/De+Kas+Restaurant+Plaice+with+Black+Rice+and+Veg+5.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plaice with Vegetables</td></tr>
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We had the prix fixe dinner at 49.50 euros,
including 3 appetizers, a main course, and dessert.<span style="mso-spacerun: yes;"> </span>A colorful salad of red and golden beets plus melon, all
tossed in a fresh watermelon sauce was one starter. Another was a fennel and
orange salad tossed with two different types of mozzarella, and finally there
were white asparagus topped with caramelized onions and thinly sliced ham.
Lightly breaded plaice (a mild white fish) served with Italian black rice, julienned
snow peas, and a fresh artichoke heart made up the entrée. A rhubarb compote served
with pistachio sauce, and a garnish of white chocolate ice cream was the
finishing touch. The presentations were lovely, but I did think the dishes
could have used a bit more seasoning. (Truth be told, I was suffering from a
cold, so my taste buds might have been off.)</div>
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Would I return? Absolutely!<span style="mso-spacerun: yes;"> </span>The service was warm and friendly, the
setting out of the ordinary, and the food unbelievably fresh. If you’re
planning a trip to Amsterdam, put </div>
<div class="MsoNormalCxSpMiddle">
De Kas on your list!</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
De Kas</div>
<div class="MsoNormalCxSpMiddle">
Kamerlingh Onneslaan, 3</div>
<div class="MsoNormalCxSpMiddle">
1097 DE Amsterdam</div>
<div class="MsoNormalCxSpMiddle">
31-(0)20 462 45 62</div>
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<br /></div>
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<br /></div>
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<br /></div>Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com1tag:blogger.com,1999:blog-3583512473144862322.post-259726519164932272012-06-17T09:30:00.000-04:002012-11-25T13:51:41.371-05:00A Pair of Terrific Paris Restaurants—The New and The Old<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqWvHRZ1GSoROLcLO4JqBHWCvPhu02sEYSSXJnDnWlxB5K-ppJ-TG2cS6Xc-GtqvXjIuFS9_Ys5ewtviy3eHLwep9zdXfcNXK3nQZPzhmrs4x8eYpiE3onyJxrUk3XaziQfM8WuxfR4c/s1600/Auguste+brill+with+haricots+verts+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqWvHRZ1GSoROLcLO4JqBHWCvPhu02sEYSSXJnDnWlxB5K-ppJ-TG2cS6Xc-GtqvXjIuFS9_Ys5ewtviy3eHLwep9zdXfcNXK3nQZPzhmrs4x8eYpiE3onyJxrUk3XaziQfM8WuxfR4c/s320/Auguste+brill+with+haricots+verts+1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brill with Rhubarb Sauce and Haricots Verts at Auguste</td></tr>
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<div class="MsoNormalCxSpMiddle">
Although I’ve been in France’s capital only a few
days, I’ve already managed to dine in two exceptionally good restaurants. Both
were in Paris’ fashionable 7<sup>th</sup> arrondissement, but the ambience and
the menus of these two places were worlds apart. </div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
At Auguste, a restaurant that opened a few years
ago, the décor was modern with a gorgeous red velvet banquette taking center
stage in the main room. The talented chef’s creations were truly original and
inventive. My first course, a green asparagus bouillon studded with slices of
white asparagus and garnished with a celestial foam, was a definite winner, while
my tender fillet of brill topped with rhubarb puree and julienned haricots
verts, was just as tempting. For dessert a warm pistachio soufflé was superb distinguished
by the exquisite flavor of toasted nuts. A small ramekin of blood orange sorbet
made a refreshing garnish.</div>
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<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56YKsSyFkaSoJDUNZ8CSiuEcaOylw1iI2BRuRgFh1sd5lM_pBJuTcNJnstLD7Ndymhvc7R6ZklVYG0Z9R8QNomt7cMCRoX4elRbEnN4gAHDwKNcb7CDeBN30iQ5loc-pWj1Z52slZSfA/s1600/Le+Voltaire+Paris+haricots+verts,+artichauts,+foie+gras+1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56YKsSyFkaSoJDUNZ8CSiuEcaOylw1iI2BRuRgFh1sd5lM_pBJuTcNJnstLD7Ndymhvc7R6ZklVYG0Z9R8QNomt7cMCRoX4elRbEnN4gAHDwKNcb7CDeBN30iQ5loc-pWj1Z52slZSfA/s320/Le+Voltaire+Paris+haricots+verts,+artichauts,+foie+gras+1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salad of Haricots Verts, Artichokes, and Foie Gras at Le Voltaire</td></tr>
</tbody></table>
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A short distance away at Le Voltaire, on the Quai
Voltaire, overlooking the Seine, I had another memorable meal, this one composed
of French classics. The dining room with its beautiful wood paneling, plush banquettes,
and soft lighting was timeless as well. My stellar first course was a salad of
extra thin haricots verts and fresh artichoke hearts tossed in a vinaigrette
and served with a generous slice of foie gras. My “onglet de veau” was a
masterful dish of tender cooked veal morsels paired with fresh apricots
accompanied by two creamy purees, one made with potatoes and another with
golden-hued squash. A tarte Tatin, France’s popular upside down apple pie, was served
with dollops of rich crème fraîche, and practically melted in my mouth. </div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
The tab at each restaurant was on the high side,
hovering around 100 euros per person including moderately priced, but good wine.
I’d go back to both in a heartbeat, heading to Auguste for innovative fare and
to Voltiare for familiar French comforts.</div>
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<br /></div>
<div class="MsoNormalCxSpMiddle">
<a href="http://www.restaurantauguste.fr/">Auguste</a></div>
<div class="MsoNormalCxSpMiddle">
54 rue de Bourgogne</div>
<div class="MsoNormalCxSpMiddle">
Paris VII</div>
<div class="MsoNormal" style="margin-bottom: 10.0pt;">
<span style="color: #222222; mso-bidi-font-size: 10.0pt;">01 45 51 61 09</span></div>
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</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Le Voltaire</div>
<div class="MsoNormalCxSpMiddle">
27, quai Voltaire</div>
<div class="MsoNormalCxSpMiddle">
Paris VII </div>
<div class="MsoNormalCxSpMiddle">
01 42 61 17 49</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-67792122928339135362012-06-08T13:18:00.000-04:002012-11-25T13:51:41.471-05:00The Asparagus Season Arrives in the Asparagus Capital<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnf6UPuDsZY_9HDwbRzmiJLKtkjyZ6VPWZmVNqwmBOslaVAIrYvpGY9Rn4QoEsSu2IyQuAX7vb7GYV9ZQ93gyfasK0Xnc9olDzNMD63xuG-elnE99ziYrdi97hq9sY4sANJvY60eHj_G4/s1600/Asparagus+Soup+with+Scallops,+Chives,+and+Golden+Breadcrumbs+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnf6UPuDsZY_9HDwbRzmiJLKtkjyZ6VPWZmVNqwmBOslaVAIrYvpGY9Rn4QoEsSu2IyQuAX7vb7GYV9ZQ93gyfasK0Xnc9olDzNMD63xuG-elnE99ziYrdi97hq9sY4sANJvY60eHj_G4/s320/Asparagus+Soup+with+Scallops,+Chives,+and+Golden+Breadcrumbs+1.JPG" width="320" /></a></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Hadley, Massachusetts, next door to Amherst, where I
live, proudly claims to be the Asparagus Capital of the U.S. In late May (a tad
earlier this year) this little town has its moment of fame when the farmers
bring their crops to the groceries and outdoor markets, and the locals grab
bunches and head for their kitchens.</span></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">This annual asparagus harvest has been the inspiration
for me to create many a new asparagus recipe such as this one for a creamy asparagus
soup topped with quickly sautéed bay scallops and sprinkled with chives and
golden breadcrumbs. This dish boasts lovely color contrasts with the snowy
white shellfish nestled atop the verdant green puree. The textures too are
counterpoints, for the smoothness of the pureed potage and the velvety scallops
play off the crunch of the toasted breadcrumbs.</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Like most soups, this one can be prepared ahead, so
you will only need to sauté the scallops and garnish each serving at the last
minute. Pair this delectable asparagus creation with a crisp watercress salad
for lunch, or use it as an opener for a spring dinner. Oh, and if you live in
the Pioneer Valley in western Massachusetts, make it with Hadley spears!</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">Asparagus Soup with Bay Scallops, Toasted Bread Crumbs, and Chives</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">4 tablespoons unsalted butter, divided</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">3 cups chopped leeks, white and light green parts only (about 2
large leeks)</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">2 pounds medium asparagus, tough ends broken off and
discarded, and stalks cut into 1-inch <span style="mso-tab-count: 1;"> </span>pieces
</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">4 cups low-sodium chicken stock</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">Kosher salt</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">1 cup crème fraiche</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">1 1/2 teaspoons fresh lemon juice</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">1/8 teaspoon cayenne pepper </span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">2 tablespoons vegetable oil, divided</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">1 cup fresh coarse breadcrumbs made from French bread (see cooking
tip)</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">3/4 to 1 pound bay scallops, patted dry or 10 to 12 sea scallops
(with side muscles removed)</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span>quartered</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">Freshly ground black pepper</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">2 tablespoons chopped chives</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">1. Heat 3 tablespoons butter in large, heavy deep-sided
nonreactive pot set over medium heat. When butter is melted and hot, add leeks
and sauté, stirring, until softened, 4 to 5 minutes. Add <span style="mso-spacerun: yes;"> </span>asparagus and stir and cook 1 minute
more.</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">2. Add stock and 1teaspoon salt. Bring mixture to simmer, <span style="mso-spacerun: yes;"> </span>lower heat, and cook at a simmer until
vegetables are very tender, 15 to 20 minutes. Remove from heat and puree
mixture in small batches in a food processor, blender, or food mill. Return to
pot in which it was cooked. Or, use an immersion blender to puree the soup in
the pot. </span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">3. Whisk in crème fraiche, lemon juice, and cayenne pepper.<i style="mso-bidi-font-style: normal;"> </i>Season with additional salt if needed. Place
pot over very low heat to keep warm while finishing the soup. (Soup can be
prepared 2 days ahead. Cool, cover, and refrigerate. Reheat, stirring, over
medium heat.)</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"> 4. Heat 1 tablespoon of the oil in a medium, heavy skillet
over medium heat. When hot, add the breadcrumbs and cook, stirring constantly,
until they are crisp and a rich golden brown, 3 to 4 minutes. Remove from the
skillet and place on a plate. (Breadcrumbs can be prepared 3 hours ahead.
Cover with plastic wrap and leave at room temperature.)</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"> 5. Remove the skillet from the heat and wipe clean with
a paper towel. Add remaining 1 tablespoon oil and remaining 1 tablespoon butter
to the skillet and set it over medium-high heat. When butter and oil are
hot, add scallops to skillet and cook until light golden brown and just cooked
through, about 1 to 11/2 minutes per side, depending on their size which
can vary. Season scallops with salt and pepper.</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">6. To serve, ladle soup into 6 shallow soup bowls. Divide scallops
evenly atop soup in each bowl, and sprinkle each serving with breadcrumbs and
chives. Serves 6.</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;">Cooking tip: Use a good quality peasant loaf with crusts removed.
Cut the bread into chunks and place them in a food processor. Pulse just until
you have coarse crumbs.</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><br clear="ALL" style="mso-special-character: line-break;" />
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<br /></div>Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com1tag:blogger.com,1999:blog-3583512473144862322.post-28987938695429291202012-06-01T08:00:00.000-04:002012-11-25T13:51:41.378-05:00Sunday Brunch Arrives this Week!<style>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEdz_rAkY8WPxGQkVjdMZ6YtWjbaUE-0ggxjV85x_XOuqJEy_X9Mtc57COLH87vwbtLrtN4_2084L7COaBPfYExJ8ihDTs58eZhpTDc30qwMPaSJZc2cWcLCZJP_FV542zhTF4zUIj94/s1600/Cover+Sundyay+Brunch+2012-01-28+at+11.10.50+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEdz_rAkY8WPxGQkVjdMZ6YtWjbaUE-0ggxjV85x_XOuqJEy_X9Mtc57COLH87vwbtLrtN4_2084L7COaBPfYExJ8ihDTs58eZhpTDc30qwMPaSJZc2cWcLCZJP_FV542zhTF4zUIj94/s320/Cover+Sundyay+Brunch+2012-01-28+at+11.10.50+AM.png" width="320" /></a></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
I can’t believe it! <u>Sunday Brunch</u>, my
newest cookbook, is due to arrive in bookstores this coming week on June 6<sup>th</sup>.
It can also be ordered on <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=Sunday+brunch">Amazon</a>.<span style="mso-spacerun: yes;">
</span>Several people--students and friends (who ordered online)-- have written
that they have already received their copies.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
I’ll be writing more about this book and featuring
a special recipe from it in a few days on my June <a href="http://www.bettyrosbottom.com/Home.html">website</a>, but for now let me
just say that this is a special collection with beautiful photos that features 50
mouthwatering dishes perfect for weekend brunches.<span style="mso-spacerun: yes;"> </span>You’ll find recipes for every way to cook eggs—poached,
fried, scrambled, and souffléed—as well as tempting griddle fare, including irresistible
pancakes and waffles. There’s a chapter devoted to sweet breakfast breads, and others that feature light fruit desserts and brunch libations. </div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
I hope you’ll get a chance to stop by your local
bookstore and browse through the pages!</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<u>Sunday Brunch</u></div>
<div class="MsoNormalCxSpMiddle">
Chronicle Books 2012</div>
<div class="MsoNormalCxSpMiddle">
$19.95</div>Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-41978922863686905292012-05-25T09:21:00.000-04:002012-11-25T13:51:41.415-05:00Quick, Easy, and Succulent Grilled Steaks for the Holiday Weekend!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8HbDT92hzApgNeLiO3wdFHZ-0hvYesdUnRldiUJvvJZqRdyawWSY5qtdNtAOUpOeIYgPIGst226kVy7XvHFVHB683gF8fyRjvJU2eF2x5AJ95pD7ir6oQu5QCU5Jfsh4SNfesCKDt1k/s1600/Grilled+Sirloins+with+Gorgonzola,+Red+Onions+and+Rosemary+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8HbDT92hzApgNeLiO3wdFHZ-0hvYesdUnRldiUJvvJZqRdyawWSY5qtdNtAOUpOeIYgPIGst226kVy7XvHFVHB683gF8fyRjvJU2eF2x5AJ95pD7ir6oQu5QCU5Jfsh4SNfesCKDt1k/s320/Grilled+Sirloins+with+Gorgonzola,+Red+Onions+and+Rosemary+1.JPG" width="320" /></a></div>
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<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">What could be better than juicy well-cooked steaks to
kick off this special holiday! Although this weekend doesn’t mark the official
beginning of summer (on June 21<sup>st</sup>), it is a time when many cooks
pull out grills and barbecue tools, moving their kitchens from indoors to the
open air.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Lightly charred, juicy beef sirloins topped with
creamy slices of Gorgonzola and a red onion rosemary relish is a recipe from my
files that would be perfect to inaugurate the season. </span></div>
<a name='more'></a>Boneless sirloins are
seasoned with garlic, crushed dried rosemary, kosher salt, and coarse black
pepper, then placed on the grill. When almost done, the steaks are covered with
thin slices of blue cheese and cooked a minute more. As a garnish, spoonfuls of
chopped red onion and minced fresh rosemary are mounded atop each serving. The
smoky flavor of the meat, the saltiness of the cheese, and the slightly sharp
bite of the onions combine to form an enticing trinity of tastes. <br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Happy Memorial Day to all of you!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Grilled Sirloins with Gorgonzola, Red Onions, and
Rosemary</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2 medium garlic cloves</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2 teaspoons crushed dried rosemary (See note.)</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1 teaspoon kosher salt</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1/2 teaspoon coarsely ground black pepper</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2 tablespoons olive oil, plus more for oiling grill
rack</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Two 1-pound boneless sirloin steaks, about 1 inch
thick</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">6 tablespoons chopped red onion</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2 teaspoons minced fresh rosemary plus 4 rosemary
sprigs for garnish</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">A 4 - to 5- ounce wedge gorgonzola or other creamy
blue cheese</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">1. Peel and smash garlic with the back of a knife,
then coarsely chop. Place garlic in a bowl with dried rosemary, salt, and
pepper. Add 2 tablespoons olive oil and use a fork to mash and blend together.
Brush onto each side of the steaks. (The steaks can be brushed with garlic
mixture 2 hours ahead; cover and refrigerate. Bring to room temperature 30
minutes before grilling.)</span></div>
<div class="MsoNormal" style="margin-right: -4.5pt;">
<br /></div>
<div class="MsoNormal" style="margin-right: -4.5pt;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">2. Mix together onions and
rosemary in a bowl. Cut the wedge of gorgonzola into thin slices. (Onions and
cheese can be prepped 2 hours ahead; cover and refrigerate. Bring to room
temperature 30 minutes before using.)</span></div>
<div class="MsoNormal" style="margin-right: -4.5pt;">
<br /></div>
<div class="MsoNormal" style="margin-right: -4.5pt;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">3. To grill steaks, oil a
grill rack and arrange it about 5 inches from heat source. Prepare grill for a
hot fire (high temperature). When hot, add steaks and grill 3 to 5 minutes per
side, until rosy pink for medium rare. (Internal temperature should be 145
degrees F.) Turn steaks a final time and top each with some sliced gorgonzola,
cover with lid, and grill only about a minute more just until cheese starts to
soften. Remove steaks to a platter and cut each in half. Top servings with
onion mixture and garnish each with rosemary sprigs. Serves 4.</span></div>
<div class="MsoNormal" style="margin-right: -4.5pt;">
<br /></div>
<div class="MsoNormal" style="margin-right: -4.5pt;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-language: JA;">Note: To save time, use
crushed dried rosemary, rather than dried rosemary leaves that you crush
yourself.<span style="mso-spacerun: yes;"> </span>McCormick’s is a readily
available brand.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0tag:blogger.com,1999:blog-3583512473144862322.post-53682962247641296052012-05-17T16:38:00.001-04:002012-11-25T13:51:41.438-05:00Cupcakes—Perfect for Celebrations!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdO1AGWIjj4meGcuEWobGjAeX9-9qibekyMDqlp30JaVMo1930qtcJHV14hhe7GpZL64SGgdZrS_uAU7qRxpQ3mlI2rDyfB3VurHKoBTw_Lc6F6QFxoqzSpGJBsEmEJgNbWFF43Pl9k18/s1600/Orange+cupcakes+with+white+choc+icing+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdO1AGWIjj4meGcuEWobGjAeX9-9qibekyMDqlp30JaVMo1930qtcJHV14hhe7GpZL64SGgdZrS_uAU7qRxpQ3mlI2rDyfB3VurHKoBTw_Lc6F6QFxoqzSpGJBsEmEJgNbWFF43Pl9k18/s320/Orange+cupcakes+with+white+choc+icing+1.JPG" width="320" /></a></div>
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<div class="MsoNormalCxSpMiddle">
“All cupcakes are ready to party,” says my friend
Elinor Klivans in her popular book, <a href="http://www.amazon.com/Cupcakes-Elinor-Klivans/dp/0811845451/ref=sr_1_1?ie=UTF8&qid=1337286912&sr=8-1"><u>Cupcakes!</u></a>, but some, she continues,
seem just made for celebrations. That’s what I had in mind while working on the
recipe for Orange Cupcakes with Creamy White Chocolate Icing. </div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Tender, moist, and scented with orange and
cardamom, these golden little cakes are topped with swirls of snowy white icing
made with cream cheese, white chocolate, and butter. There’s a generous accent
of orange in the frosting as well to carry out the fresh citrus theme. <span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
Although I never met a cupcake I didn’t like,
these definitely fall into the special occasion category.</div>
<a name='more'></a> And, who doesn’t’
have a graduation, a wedding, or an anniversary on the calendar for spring? Add
these petit cakes to your menu and watch them take on a starring role! <br />
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
The following recipe yields 12 standard size
cupcakes, but you can easily double of triple the amounts when entertaining a
crowd. Two more bonuses, these cupcakes can be prepared a day in advance and
also travel well.</div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">Orange Cupcakes
with Creamy White Chocolate Icing</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">4 large egg
yolks</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">1/2 cup plus
2 tablespoons fresh orange juice </span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">2 cups
sifted cake flour<span style="mso-spacerun: yes;"> </span>(Sift flour and
then measure it.)</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">1 cup sugar</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">2 1/4
teaspoons baking powder</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">1 1/2
teaspoons ground cardamom (see note)</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">1/2 teaspoon
salt</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">8
tablespoons (1 stick) unsalted butter, softened and broken into small pieces</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">2 teaspoons
grated orange zest</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">White
Chocolate Cream Cheese Icing</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">3 ounces
white chocolate broken into small pieces</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">4 ounces
cream cheese, at room temperature</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">4
tablespoons unsalted butter, at room temperature and broken into small pieces</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">2 teaspoons
grated orange zest</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">2 teaspoons
fresh orange juice</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">1 to 2
teaspoons orange liqueur, such as Grand Marnier or Triple Sec</span></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">Finely
julienned orange peel for garnish, optional</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">1. Arrange a
rack at center position and preheat oven to 350 degrees F. Line one 12-mold
standard (3-inch diameter) muffin tin with silver or paper liners.</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">2. Whisk egg
yolks and 3 tablespoons of the orange juice together. Set aside.</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">3. Sift
flour, sugar, baking powder, cardamom, and salt into the bowl of an electric
mixer. Turn mixer on medium speed and add butter and remaining orange juice and
orange zest. Beat 1 1/2 minutes, stopping machine to scrape down sides of bowl
with a spatula when necessary. Then add the egg/orange juice mixture in three
equal additions, beating 15 to 20 seconds after each and stopping machine to
scrape down sides of bowl if necessary.</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">3. Divide
batter evenly among muffin cups. Bake until cupcakes are golden, and spring
back when lightly touched, about 20 minutes.</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">4. Remove
and cool 1 to 2 minutes in pan. Gently lift cupcakes from pan. Cool to room
temperature on a cooling rack.</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">5. For icing
melt chocolate in the top of a double boiler set over gently simmering water,
stirring constantly until almost melted. Remove and continue to stir until
chocolate is completely smooth. Alternatively, melt chocolate in microwave
according to manufacturer’s directions. Cool to room temperature.</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">6..With an
electric mixer on medium high speed, beat cream cheese until smooth and no
lumps remain, 2 to 4 minutes. On lower speed, beat in melted chocolate,
stopping machine to scrape down sides of bowl if necessary. Beat in butter,
orange zest and juice, and orange liqueur. </span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="mso-fareast-language: JA;">7. Ice each
cupcake with about 1 1/2 tablespoons icing and place on a platter. If desired,
garnish each with julienned orange peel. Refrigerate until icing is set, and
then cover with plastic wrap. (Cupcakes can be prepared 1 day ahead. Bring to
room temperature 30 minutes before serving.)<span style="mso-spacerun: yes;"> </span>Makes 12 cupcakes.</span></div>
<div class="MsoNormalCxSpMiddle">
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<span style="mso-fareast-language: JA;">Note: Make
sure the ground cardamom you use is very fresh. It should have a strong,
fragrant scent when the jar or bag is opened.</span></div>
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<br /></div>Betty Rosbottomhttp://www.blogger.com/profile/09785827225385197323noreply@blogger.com0