tag:blogger.com,1999:blog-231890932024-03-19T02:08:47.865-04:00Laura Rebecca's KitchenLaura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.comBlogger507125tag:blogger.com,1999:blog-23189093.post-44145017314366970152011-04-17T12:58:00.005-04:002011-04-17T17:48:27.374-04:00Macaroni & Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1Ms5sK64juBFonct_7rVWEa7djJwxbUqYwpxXWhyphenhyphenHXTHValHVpkpyK8HPdUuYCkfoBCkSM3K1y92xT_S4iJ0mdPh1h8ojWN3iZz9EVru5UsW8gOr-ZSLsf0tlkkyBUJeZpDFiQ/s1600/wegmans+mac+and+cheese.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1Ms5sK64juBFonct_7rVWEa7djJwxbUqYwpxXWhyphenhyphenHXTHValHVpkpyK8HPdUuYCkfoBCkSM3K1y92xT_S4iJ0mdPh1h8ojWN3iZz9EVru5UsW8gOr-ZSLsf0tlkkyBUJeZpDFiQ/s400/wegmans+mac+and+cheese.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5596598056429477122" /></a><span class="Apple-style-span"><div style="text-align: center;"><i>Photo courtesy of <a href="http://wegmans.com/">Wegmans.com</a></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I don't know what exactly it is about macaroni & cheese but it is deliciously comforting. This recipe fits that bill and, if you use a "<a href="http://www.wegmans.com/blog/2010/09/super-pasta/">super pasta</a>" it's even a tiny bit healthy!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Macaroni & Cheese (adapted from the original <a href="http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=685216&isPrint=true">recipe</a>)</i></div><div style="text-align: left;"><i><br /></i>14.5 oz short cut pasta (elbows, ziti, etc.), cooked per package directions, keep warm<br />1/2 cup Italian sesaoned Bread Crumbs<br />1/4 cup Parmigiano-Reggiano, grated<br />5 Tbsp butter<br />1/4 cup flour<br />3 1/2 cups milk<br />1 lb Shredded Sharp Cheddar Cheese<br />2 tsp salt<br />1/2 tsp freshly grated nutmeg (optional)<br /></div><span><span><br />Preheat oven to 400 degrees. Lightly oil a 13x9 glass baking dish; set aside.</span></span></span><div><span class="Apple-style-span"><span><span><br /></span></span></span></div><div><span class="Apple-style-span"><span><span>Mix bread crumbs and Parmigiano-Reggiano cheese in small bowl; set aside.<br /><br /></span></span></span></div><div><span class="Apple-style-span"><span><span>Heat butter in large sauce pan on medium until melted. Add flour; stir until smooth. Cook 3-4 min until light golden brown.</span></span></span></div><div><span class="Apple-style-span"><span><span><br /></span></span></span></div><div><span class="Apple-style-span"><span><span>Add milk to butter mixture, one cup at a time, whisking continuously until very smooth; bring to boil. Cook 10 min on medium, whisking continuously.<br /><br /></span></span></span></div><div><span class="Apple-style-span"><span><span>Add Cheddar; stir until melted completely. Season with salt and nutmeg; set aside. Stir in cooked pasta.<br /><br /></span></span></span></div><div><span class="Apple-style-span"><span><span>Spread add pasta/cheese mixture into prepared pan; top with bread crumb mixture.</span></span></span></div><div><span class="Apple-style-span"><span><span><br /></span></span></span></div><div><span class="Apple-style-span"><span><span>Bake on center rack 15-20 min, or until topping is golden brown and bubbling around edges.</span></span></span></div>Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com3tag:blogger.com,1999:blog-23189093.post-13402701989156725092010-06-08T09:15:00.000-04:002010-06-08T09:19:39.924-04:00Cinnamon Walnut Banana BreadI know June isn't synonymous with banana bread but, as I reached to grab some sherbet from the freezer last night, several <a href="http://chowhound.chow.com/topics/443536">bananas-on-ice</a> stared back at me, asking, "When are you going to use us up?"<br /><br />Well, fine: ask and ye shall receive.<br /><br />I've baked <a href="http://laurarebeccaskitchen.blogspot.com/search?q=banana+bread">this recipe</a> before, with fantastic results, but I wanted to play around a tiny bit. Cinnamon and walnuts (toasted to enhance the flavor) are a lovely addition, but there's no reason you couldn't play more. If I'd had pecans on hand, I would have used them. What about swapping the cinnamon and walnuts out for cardamom and pistachios? Mmmm, that would be tasty.<br /><br />As it is, though, I'm very happy with my Cinnamon Walnut Banana loaf. I can hear the bananas calling again: "Don't you think it's time for another slice?"<br /><br />Why, yes. Yes, I do.<br /><br /><span style="font-style: italic;">Cinnamon Walnut Banana Bread </span><br />2 large eggs<br />3/4 cup sugar<br />1 cup smashed ripe bananas (about 3 medium)<br />1/3 cup fat free milk<br />1 tablespoon vegetable oil<br />1 tablespoon vanilla extract<br />1 3/4 cups all purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon baking soda<br />2 teaspoons cinnamon<br />1/2 teaspoon salt<br />1/2 cup walnuts, chopped and <a href="http://www.google.com/search?q=toasting+nuts&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a">toasted</a><br /><br />Preheat oven to 325-degrees. Lightly grease 8 1/2 by 4 1/2 by 2 1/2-inch pan and dust with flour.<br /><br />In the bowl of a stand mixer fitted with a paddle attachment, beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, milk, oil and vanilla. Sift flour, baking powder, baking soda, salt and cinnamon over mixture and mix until just blended. Stir in nuts.<br /><br />Transfer batter to prepared pan and bake until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com3tag:blogger.com,1999:blog-23189093.post-76598561369181508392010-05-12T16:07:00.004-04:002010-05-13T06:28:42.567-04:00Vanilla Cupcakes with Lime Buttercream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4RdNKj5WWeDBooD2oyb89lvpdx7pMII2UKrum4MAz5Xf3_aDqebsipJzUEJQsTomOS1DjY8J_G_C_9SKk-_OiEhua8jua9eyuV3ZxV7Y9ylGu8z3xNYq7SvnF1XY2LULxknLvQ/s1600/cupcake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4RdNKj5WWeDBooD2oyb89lvpdx7pMII2UKrum4MAz5Xf3_aDqebsipJzUEJQsTomOS1DjY8J_G_C_9SKk-_OiEhua8jua9eyuV3ZxV7Y9ylGu8z3xNYq7SvnF1XY2LULxknLvQ/s400/cupcake.jpg" alt="" id="BLOGGER_PHOTO_ID_5470477689134995410" border="0" /></a><br />A fast post here: as part of my "<a href="http://laurarebeccaskitchen.blogspot.com/2010/02/chewy-chocolate-drop-cookies.html">thank you for helping out with the website</a>" I was asked to make "vanilla cupcakes with sort of spring-looking frosting" so I baked up <a href="http://smittenkitchen.com/2009/07/best-birthday-cake/">Smitten Kitchen's vanilla cake recipe</a>, topped with a lime buttercream.<br /><br />The results: mmmm. The cake is moist and tender and the frosting has an addictively pleasant zing.<br /><br /><span style="font-style: italic;">(Note to Jordan, another website helper: I brought your scones in today. I emailed you twice. They were here all day, but you didn't arrive. I could not keep my co-workers at bay -- sorry!)</span><br /><br /><span style="font-style: italic;">Yellow Vanilla Cake</span> (adapted from Smitten Kitchen)<br />3 1/2 cups flour<br />2 teaspoons baking powder<br />1 1/2 teaspoons baking soda<br />1 teaspoon salt<br />2 sticks (1 cup) unsalted butter, softened<br />2 cups sugar<br />2 teaspoons pure vanilla extract<br />4 large eggs, at room temperature<br />2 cups buttermilk, well-shaken<br /><br />Preheat oven to 350-degrees F. Line two muffin tins with muffin cups.<br /><br />Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.<br /><br />Spoon batter evenly in muffin pans, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 15 to 20 minutes, rotating pans halfway through baking. Remove cupcakes from pan and allow to cook fully on cooling rack.<br /><br /><br /><span style="font-style: italic;">Lime Buttercream Frosting</span><br /> 2 sticks unsalted butter, softened<br /> Finely grated zest from 2 limes (about 2 teaspoons)<br /> Juice from 2 fresh limes (about 1/4 cup)<br /> 6 cups confectioners' sugar, sifted<br /><br />Beat butter with a mixer at medium speed until smooth. Beat in lime juice and zest. Scrape down the bowl and gradually add the powdered sugar, beating just until smooth. Frost cooled cupcakes.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com2tag:blogger.com,1999:blog-23189093.post-65178625249270818212010-04-11T09:11:00.006-04:002010-04-11T10:11:29.204-04:00Southern Biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYaKuWwB2RruY_w_BLev_tYTwuIdKXcubBCXt5dLSsqDYp4hHg5pfAlxe8VKPmp6XzKhNpjWwUb7RGX39A0mai-xfwy_EYQvTZFPEnf2gXdn3AbAnmk_gOhimGn5MNp0hBAOKQg/s1600/biscuits.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYaKuWwB2RruY_w_BLev_tYTwuIdKXcubBCXt5dLSsqDYp4hHg5pfAlxe8VKPmp6XzKhNpjWwUb7RGX39A0mai-xfwy_EYQvTZFPEnf2gXdn3AbAnmk_gOhimGn5MNp0hBAOKQg/s400/biscuits.jpg" alt="" id="BLOGGER_PHOTO_ID_5458868226124060882" border="0" /></a><br />Life is so much busier than it used to be. I apologize if this comes across as whining -- I don't mean it to, I'm just trying to re-adjust.<br /><br />My working at Geneseo as Web Communications Manager is the first time in almost a decade that I've had a 9 to 5 job (well, 8 to 4:15). It's certainly the first time since I got married that I've had a job like this -- which is a big change.<br /><br />Then again, it's always about big changes, right? I went from living in NYC being single, to living in rural Upstate NY, married with two little kids -- insta-family. It was my choice, and I would do it again -- but it was a big change.<br /><br />And from the moment I moved Upstate, Shane had the full-time jobs and I picked up things here and there: freelance writing, adjunct teaching, even a short stint as office support in a church, which added a bit of income to our bank account. Lots of times, I worked multiple jobs at once, but the money was never hot and the benefits were non-existant, as was the professional pride & respect. It's no fun to give your work 110% and have the powers that be shrug in response. Nor is it fun to keep asking yourself, "Why am I wasting the time and money it took to get a master's degree on this stuff?"<br /><br />But it was flexible, so I could get the kids to & from school, cook, get laundry done, go to the gym, blah, blah, blah, fishcakes.<br /><br />But the pay was low. But it was flexible. But there were no benefits. But it was flexible. But I wanted more.<br /><br />And somehow, the stars aligned and got the job I have now: Good pay! Fantastic benefits! Growth potential! Professional pride & respect from colleagues! (Well, maybe I'm deluding myself with the respect but I'm going roll with that delusion. )<br /><br />But, not as much flexibility as I used to have. More flexible, I think, than most jobs but not as much as I used to have.<br /><br />The reason I write this is that I just don't have the same kind of time to do non-work stuff anymore. And we -- my husband and kids -- don't have the time together the way did before. (Shane's job had ramped up its responsibilities as well.)<br /><br />This isn't a situation unique to me or us: it's a work-life balance equation, and people all over the world struggle with it. (Though it appears that some countries are more supportive of working people and working families than my country is, which is a shame.)<br /><br />The point of all this is I am increasingly vigilant for opportunities to spend time with my husband, with my kids, with my husband and my kids. Fortunately, cooking is a pretty decent way to accomplish this (and teach Kian & Sadie a few things along the way).<br /><br />I've put an increased emphasis on "Sunday Dinner" -- a sit-down-at-the-kitchen-table-for-a-little-fancier-than-usual-meal, dedicated to the food on our plates and to each other. (Tonight, is lasagna, some homemade brown bread I'd frozen and probably a salad. Nothing overly fancy but a step up from the weeknight stuff.)<br /><br />So two Sundays ago (the kids alternate their weekends between here and their mom's house) I made .... something I don't remember, but I do know we made buttermilk biscuits from scratch to go with it.<br /><br />Both Kian and Sadie love biscuits, but especially Kian, and when I know the kids are crazy about something, I usually persuade them into making it with me. ("Do you want biscuits?" "Yes!" "Do you want to help make them?" "No." "You can't eat any if you don't help make them." "OK, fine, I'll make them.")<br /><br />Initial resistance always strikes me as funny because they always get *really* into it -- who gets to add what ingredient, how many turns someone has had stirring, who gets to cut the dough, etc., etc., etc. Joyful screaming usually comes into play, too.<br /><br />So we made and ate biscuits at dinner. It was great.<br /><br />And then we were all onto the next thing.<br /><br /><br /><span style="font-style: italic;">Southern Biscuits</span> (<a href="http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html">recipe from Alton Brown</a>)<br /><br />2 cups flour<br />4 teaspoons baking powder<br />1/4 teaspoon baking soda<br />3/4 teaspoon salt<br />2 tablespoons butter<br />2 tablespoons shortening<br />1 cup buttermilk, chilled <!--concordance-end--><p class="instructions"> Preheat oven to 450 degrees.</p> <p class="instructions">In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. </p> <p class="instructions">Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. (<span style="font-style: italic;">We used a drinking glass -- LR) </span>Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)</p> <p class="instructions">Bake until biscuits are tall and light gold on top, 15 to 20 minutes.<br /></p>Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com1tag:blogger.com,1999:blog-23189093.post-20604692637330316792010-03-16T18:12:00.003-04:002010-03-16T18:23:48.968-04:00Beef & Irish Draught StewAlas, no picture for this as we -- and 15 other friends -- gobbled this up too quickly. Also, it's hard to photograph stew in an attractive fashion; I mean, have you tried recently? It comes out looking, literally, like a hot mess.<br /><br />Looks aside, I can assure you it's a delicious stew that tastes even better the next day. <br /><br />So if you can get a jump on this tonight, you'll have the perfect St. Patrick's Day dinner tomorrow. But, still: if you make and eat this tomorrow, you'll be very happy.<br /><br />Serve over heaps of hot mashed potatoes and drink with a good Irish beer.<br /><br /><span style="font-style: italic;">Beef & Irish Draught Stew (<a href="http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=70298&origin=detail&servings=6">source</a>)</span><br />2 pounds lean beef stew meat<br />3 tablespoons vegetable oil, divided<br />2 tablespoons all-purpose flour<br />freshly ground black pepper to taste<br />1 pinch cayenne pepper<br />2 large onions, chopped<br />1 clove garlic, crushed<br />2 tablespoons tomato paste<br />1 1/2 cups Irish draught beer (I used Guinness because it's St. Patrick's Day - duh.)<br />2 cups chopped carrot<br />1 sprig fresh thyme<br /><br />Toss the beef cubes with 1 tablespoon of vegetable oil. In a ziplock bag, toss together the flour, salt, pepper, and cayenne pepper. Add the beef, seal the bag and shake until the beef is dredged in the flour mixture.<br /><br />Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef and brown on all sides. Add the onions and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.<br /><br />Pour 1/2 cup of the beer into the pan and scrape any bits of food from the bottom of the pan with a wooden spoon. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com3tag:blogger.com,1999:blog-23189093.post-67727997440213788202010-02-15T07:54:00.005-05:002010-02-15T08:52:04.174-05:00Chewy Chocolate Drop Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpcWf2z8v4mIMrGOGMDbgFgo5Ni8PD8UxiXfotc4EaLVpzg-XdiOiq7Ufsv-f09F0JTlDm81-SFix_fOZqKyFNFZxdzOyHpGPy_wBRRxKiKIXYO3TQu2tYMoa4Ud_fszExZ4WJg/s1600-h/cookie2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpcWf2z8v4mIMrGOGMDbgFgo5Ni8PD8UxiXfotc4EaLVpzg-XdiOiq7Ufsv-f09F0JTlDm81-SFix_fOZqKyFNFZxdzOyHpGPy_wBRRxKiKIXYO3TQu2tYMoa4Ud_fszExZ4WJg/s400/cookie2.jpg" alt="" id="BLOGGER_PHOTO_ID_5438467510879741970" border="0" /></a><br />Well, Happy New Year, everybody! Sure, it's only a month and a half late, and three and a half months since my last blog post, but who's counting?<br /><br />Where have I been? I started a new job about six months ago (has it been that long? Holy crap.) in which I am mistress of all things web ("strategic messaging and brand conformity" to be specific). The initial focus of my job was make sure a new website was launched and ensure over 30,000 web pages were converted to the new look. If not readily apparent, this is a HUGE task but, fortunately, I am not alone - there is a special-ops CIT team bringing their time, talent and patience in dealing with me to get the mission accomplished.<br /><br />I have promised two members of the team (coincidentally named "Laura" and "Laurie") that if their portion of the job is finished by April, they receive a cake of their choosing. (I think I floated the <a href="http://laurarebeccaskitchen.blogspot.com/2008/05/white-chocolate-raspberry-opra-cake.html">opera cake</a> at one point, which illustrates just how desperate I was/am to finish this project.) "The Lauras," as we are sometimes collectively referred, accepted and now we are eyeing one another carefully, hungry for what the other has promised. (I'm not sure if the other members of the CIT team are aware of this deal but if they find out, I will happily enter a similar bargain with them.)<br /><br />In any event, all of this web work -- staring at web pages, reorganizing architecture, planning URLs, discovering bugs, tweeting, facebooking, etc. etc. -- has driven me from updating this blog. Because at the end of the day, the last thing I want to do use a rich text editor to upload another g.d. picture to the Internet.<br /><br />Cooking has fallen to the wayside too. We have eaten many quick-fix meals over the past several months, things that take 20 minutes, max, to make.<br /><br />But, I love cooking. And blogging has always been pretty great, too -- particularly the interaction between readers and other bloggers.<br /><br />So, I think I'm back. It won't be exactly like before: though I've always had an emphasis on simple recipes with delicious results, I'll likely be looking for recipes that are that much simpler -- but I'm not wandering into Sandra Lee territory, either.<br /><br />The other shift will be a greater emphasis on vegetarian cooking. Shane has decided to become a fish-etarian, meaning he's avoiding all meat except seafood. That's been another challenge for me, as I've always viewed a good Sunday dinner being centered around a roast chicken, meat lasagna, or pork tenderloin. So, we'll see what happens there.<br /><br />As always, if you have recipe ideas, suggestions or questions, send them my way via LauraRebeccasKitchen@gmail.com . And if you've read this far, you deserve a cookie; here's a recipe. :)<br /><br /><br /><span style="font-style: italic;">Chewy Chocolate Drop Cookies</span><br />(<a href="http://laurasbestrecipes.com/2009/02/chewy-and-decadent-gourmet-chocolate-chunk-cookies.html">adapted from Laura's Best Recipes</a>)<br /><br />2 cups + 2 tbsp all-purpose flour<br />1/2 tsp baking soda<br />1/2 teaspoon salt<br />1 1/2 sticks of unsalted, melted butter -- cooled<br />1 1/2 cups packed golden brown sugar<br />1 large egg<br />1 large egg yolk<br />2 tsp vanilla extract<br />1 cup chocolate drops (like M&Ms)<br /><br />Place oven rack in the middle of the oven. Preheat oven to 325.<br /><br />In a microwave-safe bowl, melt the butter in the microwave, then set aside and allow to cool.<br /><br />Line a baking sheet with parchment paper.<br /><br />Combine flour, baking soda and salt in a bowl. <p>In a large mixing bowl, beat the melted (and cooled) butter and sugars together with a mixer on medium speed for about 2 minutes. Beat in the egg, yolk and vanilla and beat until the blend starts to lighten in color and looks like it's beginning to whip; scrape down the sides of the bowl as needed.</p> <p>Place mixer on the lowest speed and very slowly add the flour mixture a little bit at a time. Don't over mix; mix until the flour is just blended into the wet ingredients. Add the chocolate drops and <span style="font-weight: bold;">stir with a spoon</span> until well-incorporated. (Beating the chocolate into the dough with the mixer will break the chocolate drops.)<br /></p><p>Chill the dough in the refrigerator for 10 minutes.</p><p>Take approximately 2 tablespoons of dough at a time and roll the dough into well-formed balls. For flatter cookies, flatten the dough gently; for puffier cookies, leave the dough in balls. Place the dough on the baking sheets about 2 inches apart. Bake the cookies for 6 minutes, rotate the cookie sheet, and bake another 7- 10 minutes. The cookies' edges should just barely begin to brown. The center will look puffy and/or slightly set.<br /></p><p>Remove the baking sheet and let the cookies cool for 10 minutes. Transfer to a wire rack to allow the cookies to completely cool. Store in an air-tight container.<br /></p>Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com5tag:blogger.com,1999:blog-23189093.post-55090395540856642582009-10-26T07:25:00.002-04:002009-10-26T09:30:20.355-04:002009 Slice, Dice + Spice NY Champs!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.slicediceandspiceny.com/site/2009_Champs.html"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 333px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5a_7cb4dS-BottCs_z4BkxR529deAyD302k0fqkpiPHZvZ-ecx0LEKEEBPN6uLeVu9J9aXdo7ssyzU-mCnt41K9fqS48iBUEINeLvsAwvsToZvX4KOTMhAeNyzPdPbA2YilJIoQ/s400/sds.jpg" alt="" id="BLOGGER_PHOTO_ID_5396899563194171506" border="0" /></a>So, when are we all taking a trip to Chef Kate Elliot's restaurant, <a href="http://juniperelmwood.com/">Juniper</a><a href="http://juniperelmwood.com/">.</a> ?<br /></div><br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com4tag:blogger.com,1999:blog-23189093.post-9566381452052390252009-09-27T16:18:00.007-04:002009-09-27T17:08:57.447-04:00Are you there blog? It's me, Laura. I have Raspberry Scones.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9t6_7WXlu3v504S4to4mcDdgZtksm-MHxmkjdQ3TaspALNUQqYgD7G64KkrAaQeKjJG9CIyxCNvH51dbqdwE8YgCos19Ysp0iwY-bgi9dKNAsMn52F1LuO4nSxRJYC5p6JcIGHA/s1600-h/scone.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9t6_7WXlu3v504S4to4mcDdgZtksm-MHxmkjdQ3TaspALNUQqYgD7G64KkrAaQeKjJG9CIyxCNvH51dbqdwE8YgCos19Ysp0iwY-bgi9dKNAsMn52F1LuO4nSxRJYC5p6JcIGHA/s400/scone.jpg" alt="" id="BLOGGER_PHOTO_ID_5386256589842544690" border="0" /></a><br /><br />You know how some food bloggers parlay their work into cookbooks? Or become food writers or food photographers. Or pursue a full-time career in the culinary arts.<br /><br />Not me. This little blog, which I have woefully neglected lately, has not gotten me a food-related job.<br /><br />But it has helped me get a web-related job.<br /><br />Three weeks ago, I joined <a href="http://www.geneseo.edu/">SUNY Geneseo</a> at its Web Communications Manager. (<a href="http://bit.ly/C3Oir">Check us out</a> on the TODAY show!) I'm work in the College Communications department, and I'm in charge of the College's strategic communication and brand conformity across the web, which includes our website (re-launch to come soon) and social media.<br /><br />It is a *big* job -- transitioning a website with 30,000+ pages is daunting -- but I don't think I've ever gotten a warmer welcome or more support at work than from my new employers. It's a challenge but it's a very good one. (And the salary increase doesn't hurt, either.)<br /><br />But back to the topic at hand: all that time spent writing about and photographing food, updating on facebook, tweeting on twitter, etc. etc. -- it all helped me land my new job. I don't think I would have gotten an offer without my time spent here.<br /><br />It's so strange, isn't it? When you do something as a hobby, you just see it as that: something pleasant to do to pass the time. But you never know when your playing will turn into something bigger, and when it does, it's a happy surprise.<br /><br />---<br /><br />Our department is housed in a renovated frat house (insert joke here), which means we have a full, working kitchen. (Also, one and a half baths.) So about a week after I started, I brought in some raspberry scones and heated up in the oven before serving. They disappeared quickly.<br /><br />I don't think there's anything wrong with using baked goods to assist with job-security, do you?<br /><br /><br />Raspberry Drop Scones (<a href="http://everybodylikessandwiches.blogspot.com/2009/03/raspberry-drop-scones.html">adapted</a>)<br /><br />1/2 cup milk<br />1 egg<br />1 tsp. pure vanilla extract<br />2 cups flour<br />2 tsp. baking powder<br />½ tsp. salt<br />1/4 cup cold butter, cubed<br />3 Tbsp. sugar<br />1 cup frozen raspberries<br />1 Tbsp. <a href="http://www.preparedpantry.com/decorative-white-sugar-crystals.aspx">large sugar crystals</a> (or just use more regular sugar)<br /><br />Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.<br /><br />In a small mixing bowl, whisk together the milk, egg, and vanilla; set aside.<br /><br />In a large bowl, mix together the flour, baking powder and salt. Add in the cubed butter and use a pastry blender or your hands to work the butter into the dry ingredients; the butter should resemble small peas. Add in sugar and raspberries and mix gently.<br /><br />Using a rubber spatula or a wooden spoon, pour in the milk/egg mixture, reserving about a tablespoon for later. When the dough forms into a ball, knead the mixture a few times with the spatula/spoon and drop large spoonfuls of dough onto the prepared baking sheet.<br /><br />Brush remaining milk/egg over top each scone and sprinkle with remaining tablespoon of sugar.<br /><br />Bake for scones for about 15 minutes or until golden. Cool on a rack.<br /><br />Yields 8 - 12 scones.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com3tag:blogger.com,1999:blog-23189093.post-84077284951645758692009-09-05T10:34:00.006-04:002009-09-05T11:03:46.058-04:00Coconut Macaroons and Confections of a Master Baker<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdvguUTuWnGGP00SnDcOSLrOM7Prf6eMfq07Do8gTLuYNTvvUCHULagd7jdYLphySQqxNXgIzpTKLYj8SfiYKY744djAdPvaiKVBAgd-25VhwanqLMBlU79O_j66_kSAKxsBIpA/s1600-h/macs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdvguUTuWnGGP00SnDcOSLrOM7Prf6eMfq07Do8gTLuYNTvvUCHULagd7jdYLphySQqxNXgIzpTKLYj8SfiYKY744djAdPvaiKVBAgd-25VhwanqLMBlU79O_j66_kSAKxsBIpA/s400/macs.jpg" alt="" id="BLOGGER_PHOTO_ID_5377998852529647778" border="0" /></a><br /><br />A few weeks ago, Stephanie to participate in <a href="http://thehappysorceress.blogspot.com/2009/08/invitation-to-edible-word.html">The Edible Word</a> for <a href="http://www.amazon.com/Confections-Closet-Master-Baker-Hollywood/dp/0767932684/ref=sr_1_1?ie=UTF8&s=books&qid=1252162434&sr=1-1">Confections of a (Closet) Master Baker by Gesine Bullock-Prado</a>.<br /><br />The rules were to "pick a dish that she mentions in the book or an ingredient that she talks about. Find a recipe or create a recipe for that dish, pastry or ingredient, and make it! (or if you like, make one of the yummy recipes she's included in the book)<br /><br />Post an entry with a picture to your blog and share with us what compelled you to pick that particular dish, and any history about the recipe you created or are using to make that dish."<br /><br />Bullock-Prado's book is a fun read -- though the publishing company organized some of the recipes and chapters a bit oddly and I am bothered by the author's attitude toward people who aren't thin.<br /><br />Bullock-Prado is known for her french-style, almond macaroons. It's a recipe and cookie near and dear to her heart, which she writes at length about. Unfortunately, it's so near and dear that she doesn't share her recipe with her readers.<br /><br />Still all this talk about macaroons had me craving *coconut* macaroons and, fortunately, Bullock-Prado provides a <a href="http://confectionsofamasterbaker.blogspot.com/2008/09/if-you-forgive-me-for-not-answering-ill.html">nice recipe</a> for these on <a href="http://confectionsofamasterbaker.blogspot.com/">her blog</a>.<br /><br />They come together quickly and easily -- and the result is absolutely delicious. I didn't dip these in melted dark chocolate, but that would be a nice touch!<br /><br /><br />Coconut Macaroons (<a href="http://confectionsofamasterbaker.blogspot.com/2008/09/if-you-forgive-me-for-not-answering-ill.html">adapted</a>)<br /><br />4 egg whites<br />3 ½ cups sweetened shredded coconut<br />¾ cup sugar<br />1 tsp. vanilla<br />½ tsp. salt<br /><br />Preheat oven to 300-degrees F. Line two baking sheets with parchment paper; set aside.<br /><br />Combine all ingredients into a metal/heatproof bowl and set the bowl on a saucepan of simmering water. Stir occasionally to prevent the bottom from burning.<br /><br />When the mixture is hot and has thickened slightly (about 10 minutes), use a medium sized cookie scoop, to scoop and drop batter onto the prepared baking sheet. Bake for 15 to 20 minutes, or until the edges are dark golden brown, rotating the pans from front to back and top to bottom half-way through the baking time.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com3tag:blogger.com,1999:blog-23189093.post-80076907795998613742009-08-22T11:29:00.003-04:002009-08-22T11:53:26.847-04:00VOTE! VOTE! VOTE!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2584/3800887245_b53291124d.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2584/3800887245_b53291124d.jpg" alt="" border="0" /></a><br />Game ON! Vote for my <a href="http://www.slicediceandspiceny.com/site/Laura.html">Finger Lakes Fantastic Onion Burger</a> (and four sides) by clicking <a href="mailto:Rebecca@VisitFingerLakes.com?Subject=FLX%20Ultimate%20Burger%20Vote:%20Laura%20Kenyon">here</a>, or send an email to Rebecca@VisitFingerLakes.com with "FLX Ultimate Burger Vote: Laura Kenyon" in the subject line.<br /><br />Thank you for your support and enjoy the recipes!<br /><br /><span style="font-style: italic;">Finger Lakes Fantastic Onion Burger</span><br /><br />Olive oil<br />2- 3 garlic cloves, minced (Mullala Garlic)<br />1 medium onion, diced ( Jones Brook Produce)<br />Round wholegrain loaf (Kitchen Blessings)<br />1 lb ground beef from <a href="http://www.localharvest.org/farms/M20791">Bedient farms</a><br />Salt and pepper<br />sliced tomatoes (Seneca Vegetables)<br />Baby arugula or salad greens (Ambrosia Acres Family Farm)<br /><a href="http://onion-jelly.com/">Franjo farms</a> Onion Garlic Asiago spread<br />nasturtium flowers for plate garnish, optional (Ambrosia Acres Family Farm)<br /><br />In a small sauté pan, heat olive oil over medium heat. Add onion and garlic and sauté until translucent; set aside and allow to cool to room temp.<br /><br />Slice bread into four wedges, then slice horizontally to form buns; set aside.<br /><br />Mix garlic and onion with ground beef; season with salt and pepper. Form four triangular patties (they should be similar in shape to the buns) about ¼-inch thick. Grill over medium-high heat, flipping once, to desired doneness.<br /><br />While burgers are cooking, lightly brush the insides of the bun with olive oil, and place face-down on grill to toast.<br /><br />When burgers are ready, place arugula or salad greens and tomato on bottom half of bun. Top with burger, then top with other half of the bun spread generously with Onion Garlic Asiago spread. Garnish plate with nasturtium, if desired.<br /><br /><br /><span style="font-style: italic;">Quick Pickles</span><br />1 pint of pickling cucumbers (Gale-Wyn Farm)<br />1 bottle of Roasted Garlic/Red Wine Balsamic Vinaigrette (<a href="http://www.cheflerman.com/index.html">Chef Lerman</a>)<br />Sprigs of fresh dill (Firefly Farm)<br /><br />Wash cucumbers and cut on a diagonal into ¼-inch slices; set aside. Heat vinaigrette in a small saucepan over medium heat until it simmers. Add cucumbers, let simmer for a minute and remove from heat. Allow cucumbers to cool until slightly warm; add sprigs of dill and stir to mix. Cool to room temperature or chill before serving.<br /><br /><br />Height of Summer Tomato and Basil salad<br />1 pint of grape tomatoes, halved (Gale-Wyn Farms)<br />Fresh basil cut in a chiffonade (Seneca Vegetables)<br />Maple Lemon-Lime Basil Vinaigrette (<a href="http://www.sugarhousesyrup.com/sauce.htm">Canadice Kitchens/Sugarbush Hollow</a>)<br />Salt and pepper to taste<br /><br />Toss tomatoes, basil, vinaigrette (start with a couple of tablespoons and add more if desired), salt and pepper.<br /><br /><span style="font-style: italic;">Lime-kissed Fire Roasted Corn</span><br />Unshucked ears of corn (Jones Brook Produce)<br />Lime wedges<br />Salt and pepper<br /><br />Heat grill to medium high. Peel back the corn husks, being careful not to remove them completely, and remove the corn silk. Pull the husks back up over the corn so the ear is covered by the husk. If necessary, tie a spare piece of husk around the end of the corn to keep the husk closed.<br /><br />Place the corn in their husks on the hot grill; cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.<br /><br />Remove corn from grill and allow to sit for 5 minutes. Remove the husks from the corn, and rub the ears with lime wedges. Season with salt and pepper.<br /><br /><span style="font-style: italic;">Market Fresh Peach Blueberry Lemonade</span><br />8 ripe peaches, washed and pitted<br />2 pints of blueberries, picked over and rinsed<br />1 whole lemon, rinsed<br />Honey, to taste<br /><br />Combine peaches, blueberries, and lemon in a juicer and process. Taste, and adjust sweetness by adding honey if needed. Garnish with a lemon wedge and extra berries.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com5tag:blogger.com,1999:blog-23189093.post-23221104221669823002009-08-10T10:18:00.003-04:002009-08-10T10:24:06.890-04:00Cooking as a Spectator Sport: An Interview with Michael Pollan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.villamilagrovineyards.com/cooking.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 322px; height: 480px;" src="http://www.villamilagrovineyards.com/cooking.jpg" border="0" alt="" /></a><br /><br /><br />Here's an interesting <a href="http://www.npr.org/templates/story/story.php?storyId=111429489">interview with Michal Pollan</a> on cooking as a spectator sport. I don't agree with everything he says (particularly about the obesity epidemic; <a href="http://kateharding.net/but-dont-you-realize-fat-is-unhealthy/">this </a>has shaped my thinking on that topic) but the idea that cooking was a giant evolutionary step is particularly provacative.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com0tag:blogger.com,1999:blog-23189093.post-39951294241697312362009-08-08T14:32:00.005-04:002009-08-10T10:16:02.901-04:00Ultimate Finger Lakes Burger Challenge at the Canandaigua Farmers' Market<object width="400" height="300"> <param name="flashvars" value="offsite=true&lang=en-us&page_show_url=%2Fphotos%2Flaurarebecca%2Fsets%2F72157621981365178%2Fshow%2F&page_show_back_url=%2Fphotos%2Flaurarebecca%2Fsets%2F72157621981365178%2F&set_id=72157621981365178&jump_to="> <param name="movie" value="http://www.flickr.com/apps/slideshow/show.swf?v=71649"> <param name="allowFullScreen" value="true"><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/slideshow/show.swf?v=71649" allowfullscreen="true" flashvars="offsite=true&lang=en-us&page_show_url=%2Fphotos%2Flaurarebecca%2Fsets%2F72157621981365178%2Fshow%2F&page_show_back_url=%2Fphotos%2Flaurarebecca%2Fsets%2F72157621981365178%2F&set_id=72157621981365178&jump_to=" width="400" height="300"></embed></object><br /><br /><a href="http://www.slicediceandspiceny.com/Site/Welcome.html">Slice Dice & Spice NY</a> is an effort by <a href="http://www.visitfingerlakes.com/">Visit Finger Lakes</a> to promote local food. They're hosting three farmers' market challenges in which a total of nine foodies shop their local market to find ingredients to build the Ultimate Finger Lakes Burger. Once all the events are completed, recipes & photos will be posted to the Slice, Dice & Spice NY site and open to online voting. Click <a href="http://www.slicediceandspiceny.com/Site/Ultimate_FLX_Burger/Ultimate_FLX_Burger.html">here</a> for info.<br /><br />I was lucky enough to be included in the event and had such a good time! <br /><br />Gale, Chris and I were worked with Chef David Buchanan from <a href="http://www.bristolharbour.com/">Bristol Harbor</a> at the <a href="http://www.slicediceandspiceny.com/Site/Canandaiguas_Ultimate_FLX_Burger_Challenge.html">Canandaigua Farmers' Market Challeng</a>e. Chef David is so talented, thoughtful and all-around awesome that Shane & I are already planning a trip to Bristol Harbor for dinner. <br /><br />If interested, you can view <a href="http://www.youtube.com/watch?v=PNB3nDpCy5A">video</a> of the event (my butt makes an appearance around minute 3:15 -- whee!) and more <a href="http://bit.ly/YlCE9">pictures</a> (in which I look nefarious, because THE CAMERA DOESN'T LIE).<br /><br />BIG thank yous to Chef David, Gale, Chris and, especially, the hard-working folks at Slice, Dice & Spice NY!Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com0tag:blogger.com,1999:blog-23189093.post-90776287583643533342009-08-06T18:18:00.000-04:002009-08-06T18:18:00.394-04:00Indian-Spiced Pulled Chicken Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaojPzoyekFLMLvZSasmVelL9B1XHNAM5FNKBrqqzFJvRftQqcftrTxA3Wvof5ER1BdD0Of407yKJs0YnERsL8GFud1HsRRe-27BFs9svs12OQnl4WKoL8lt85MQ703qgUvdGJHA/s1600-h/ispcs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaojPzoyekFLMLvZSasmVelL9B1XHNAM5FNKBrqqzFJvRftQqcftrTxA3Wvof5ER1BdD0Of407yKJs0YnERsL8GFud1HsRRe-27BFs9svs12OQnl4WKoL8lt85MQ703qgUvdGJHA/s400/ispcs.jpg" alt="" id="BLOGGER_PHOTO_ID_5366275581153712450" border="0" /></a><br /><br /><br />What can I say about this sandwich, except NOM NOM NOM NOM NOM ?<br /><br />Ok, I can say a bit more: it's perfect for summer because you don't have to turn on the oven. It's got a curry/mango kick. It takes advantage of all that fresh arugula that's available right now.<br /><br />And it's freakin' delicious. So, to reiterate: NOM NOM NOM NOM NOM.<br /><br /><br /><span style="font-style: italic;">Indian-Spiced Pulled Chicken Sandwiches</span> (<a href="http://www.foodandwine.com/recipes/indian-pulled-chicken-sandwiches">adapted</a>)<br /><br />3/4 cup plain whole-milk yogurt<br />3/4 cup mango chutney<br />2 Tbsp. fresh lime juice<br />2 tsps. curry powder<br />4 cups shredded rotisserie chicken<br />2 scallions, thinly sliced<br />salt and freshly ground pepper<br />1 cup baby arugula leaves<br />4 very soft rolls, split<br /><br />In a medium bowl, whisk together the yogurt, chutney, lime juice and curry until blended . Add the shredded chicken and scallions and toss well. Season with salt and pepper. Place arugula on the rolls, top with the pulled chicken salad and enjoy.<br /><br />Serves 4.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com1tag:blogger.com,1999:blog-23189093.post-91153314218024160372009-08-05T09:00:00.001-04:002009-08-05T09:00:06.511-04:00Chocolate and Vanilla Ice Cream Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDLkxzNeYahpaquU-Cbguo989oLECfxEXLJCYK5wmvhRgzDGHslfcdweLaCkXEYQi_SjzCg3_C7NiUTrVna6V8oepfQ5zzW53ZdSOUg3bbs3PZ6y6BXYCx6Q9Y3_Z-dd0JSg7QQ/s1600-h/cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 371px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDLkxzNeYahpaquU-Cbguo989oLECfxEXLJCYK5wmvhRgzDGHslfcdweLaCkXEYQi_SjzCg3_C7NiUTrVna6V8oepfQ5zzW53ZdSOUg3bbs3PZ6y6BXYCx6Q9Y3_Z-dd0JSg7QQ/s400/cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5366285792581489666" border="0" /></a><br /><br />Happy Birthday, Sadie!<br /><br />Today is Sadie's 11th Birthday. And we celebrated, at her request, with a homemade ice cream cake.<br /><br />Make an ice cream cake from scratch is dead simple. (Time-consuming but simple.) Basically, I followed the instructions outlined in <a href="http://video.about.com/baking/Ice-Cream-Cake.htm">this guide</a> and made a few tweaks. I'd recommend watching the video before making this cake simply to get a visual of what to do, but it really is easy. And delicious.<br /><br />I did not use <a href="http://laurarebeccaskitchen.blogspot.com/2009/07/very-vanilla-ice-cream.html">my own ice cream</a> for this cake, but that is my next ice cream cake goal. If you use store-bought, make sure to choose a high-quality brand so that the cake's taste is fantastic as its aesthetics.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQqu1YRLPqKnsgLEO7qwuHPVakTt-tnPjhmvH6yGomkezziCJ48UAv9XXQthlFyXHdF_8ciVVlhRX4AsIzIKw1fLCzmDOCPjD4ESxDjBMRSjhmMg9CdkvxluFzl8aRCVaXNIwkg/s1600-h/cake2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQqu1YRLPqKnsgLEO7qwuHPVakTt-tnPjhmvH6yGomkezziCJ48UAv9XXQthlFyXHdF_8ciVVlhRX4AsIzIKw1fLCzmDOCPjD4ESxDjBMRSjhmMg9CdkvxluFzl8aRCVaXNIwkg/s400/cake2.jpg" alt="" id="BLOGGER_PHOTO_ID_5366285723588043906" border="0" /></a><br /><span style="font-style: italic;">Chocolate and Vanilla Ice Cream Cake</span><br />1 package of Oreo cookies<br />1/4 cup butter, melted<br />1 qt. chocolate ice cream<br />1 qt. vanilla ice cream<br />non-dairy whipped topping, thawed<br />sprinkles (optional)<br />cake decorating gel (optional)<br /><br />Place chocolate ice cream in the refrigerator and allow to soften.<br /><br />Set aside 6 Oreo cookies. <a href="http://www.ehow.com/how_5088248_crush-cookies.html">Crush</a> the remaining cookies and, in a medium bowl, mix cookie crumbs thoroughly with the melted butter.<br /><br />Press half to two-thirds of the cookie crumbs into the bottom of a springform pan. (The amount you use with determine the thickness of the cake's crust.) Set the remaining crumbs aside. Place springform pan in the freezer for 10 minutes to allow the crust to harden.<br /><br />Place softened chocolate ice cream into a medium bowl and stir; it should be smooth and spreadable. Remove springform pan from the freezer and spread the chocolate ice cream evenly over the chocolate cookie crust. Sprinkle the surface of the ice cream with the remaining cookie crumbs (use as much or as little as you choose) and gently press the crumbs into the ice cream. Cover the pan with aluminum foil and chill in the freezer until hard, at least four hours.<br /><br />Once the cake layer is almost ready, place the vanilla ice cream in the refrigerator and allow to soften. Once the vanilla ice cream is ready, remove springform pan from the freezer and spread the vanilla ice cream evenly over the chocolate ice cream and cookie crumb layer. Recover the pan with aluminum foil and chill in the freezer until hard, at least four hours.<br /><br />Remove the pan from the freezer and run a hot knife between the edge of the ice cream cake and the walls of the pan (this will help prevent the cake from cracking). Open the latch on the springform pan and remove the sides.<br /><br />Place the cake on a <a href="http://www.amazon.com/gp/product/B0017Z1UU6/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=304485901&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0000VM444&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1CPKY00J4Q8K5AYV5M2X">cake decorating turntable</a> or plastic cutting board and frost with the whipped topping. Split apart the reserved Oreo cookies and place the halves around the sides of the cake. If desired, decorated with sprinkles and decorating gel.<br /><br />Return cake to freezer and chill for 3 to 4 hours until hardened. Before serving, allow to soften in the refrigerator for 10 minutes. Slice cake with a knife warmed in hot water; dry knife before slicing .Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com2tag:blogger.com,1999:blog-23189093.post-45004879286486321892009-08-04T17:54:00.006-04:002009-08-04T18:17:43.283-04:00Ultimate Finger Lakes Burger Challenge: IT'S ON!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFValvH9R6Tgpqsk1XSo8Qj1CNGZSrhTNfvBosXnQZahyLbkkP7a4lMqJc7n7hc7Us932pE_bSdPQvkLvqblVGwYtnUfbWYPJLcfLgJ0vj_dRAnIV8faJ94fNY6V3_i9tqf09Jw/s1600-h/shapeimage_2.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 310px; height: 205px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFValvH9R6Tgpqsk1XSo8Qj1CNGZSrhTNfvBosXnQZahyLbkkP7a4lMqJc7n7hc7Us932pE_bSdPQvkLvqblVGwYtnUfbWYPJLcfLgJ0vj_dRAnIV8faJ94fNY6V3_i9tqf09Jw/s400/shapeimage_2.png" alt="" id="BLOGGER_PHOTO_ID_5366234256718385922" border="0" /></a><br /><br />Guess what?<br /><br />I've been tapped to compete in <a href="http://www.slicediceandspiceny.com/">Slice, Dice + Spice NY</a>'s <a href="http://www.slicediceandspiceny.com/Site/Ultimate_FLX_Burger/Ultimate_FLX_Burger.html">Ultimate Finger Lakes Burger Challenge</a>.<br /><br />(YAY! And ... gulp.)<br /><br />What's it all about? Here's info from the Slice, Dice + Spice site:<br /><br /><span style="font-style: italic;">Are you ready to watch us build the Ultimate Finger Lakes Burger?</span><br /><br /><span style="font-style: italic;">A total of nine Foodies have been selected to participate in each of the 3 Slice, Dice and Spice Farm Market Challenges at the Ontario County Farmers Markets in August. Each Foodie will be given $50 to use to purchase ingredients that they feel will create the Ultimate Finger Lakes Burger and side dish.</span><br /><br /><span style="font-style: italic;">These Market Basket selections will be given to an Ontario County Chef (a select chef will be chosen for each of the 3 local Farmers Markets) and each of these Chefs will create three burgers and side using the very fresh from the farm, Finger Lakes ingredients. Then, the total of nine recipes will be posted on the Slice Dice and Spice NY website where YOU - Joey Q. Public - will be invited to try this recipe at home and vote ~ online for your favorite.</span><br /><br /><span style="font-style: italic;">The shopping and cooking demonstration will be video taped and broadcast on the Slice Dice and Spice NY website and portions will be promoted on You Tube as well. This is a challenge that is live, lively and dependent upon you - the Ultimate Finger Lakes Foodie.</span><br /><br />Did you see that? There will be <span style="font-weight:bold;">online voting</span> (hint, hint).<br /><br />If you're in the area, please feel free to come down to the <a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=167+Mill+St+14424&sll=37.0625,-95.677068&sspn=27.146599,50.537109&ie=UTF8&ll=42.889109,-77.278519&spn=0.012231,0.024676&z=15&iwloc=A">Canandaigua Farmers' Market</a> this Saturday and watch the fun. Shopping starts at 8:30am, cooking begins at 9am. (I know it's early, but you can get a morning jolt with coffee from <a href="http://www.thedalaijava.com/">The Dalai Java</a> and pastry from Kitchen Blessings or Peight Bakedgoods!)<br /><br />If you can't make it, rest assured: I will remind you - repeatedly - to vote for me.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeKsDX4r-zoeE9MyEIxvdK_66ocxB-152C2skAmLBsH_mniWy4zy5EO__HNQ94WSJDp2Rry8kSfBV-PqLFFeyxr4Xyu8ebuMnB57k2-JoOtfOdbdFss198vqH8_iWfbO5_dSkiA/s1600-h/quimby.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 280px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeKsDX4r-zoeE9MyEIxvdK_66ocxB-152C2skAmLBsH_mniWy4zy5EO__HNQ94WSJDp2Rry8kSfBV-PqLFFeyxr4Xyu8ebuMnB57k2-JoOtfOdbdFss198vqH8_iWfbO5_dSkiA/s400/quimby.jpg" alt="" id="BLOGGER_PHOTO_ID_5366234766396370610" border="0" /></a>Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com1tag:blogger.com,1999:blog-23189093.post-8407229954928098102009-07-31T09:40:00.005-04:002009-07-31T10:21:27.985-04:00Shrimp Fried Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOrRpMJ3vDaoz-Q-O4nSLq6f6oTzgCdJh8Zd7Tp1UYA_9pM3bsBYbSjoQnRqty3Iqezgi-ry8fK2RaWCSjAmUfp8Gft_N44OmZDP14lO69zQe3uU5Q_1OPsP-jUrQPiWAw_HPS_Q/s1600-h/sfr.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOrRpMJ3vDaoz-Q-O4nSLq6f6oTzgCdJh8Zd7Tp1UYA_9pM3bsBYbSjoQnRqty3Iqezgi-ry8fK2RaWCSjAmUfp8Gft_N44OmZDP14lO69zQe3uU5Q_1OPsP-jUrQPiWAw_HPS_Q/s400/sfr.jpg" alt="" id="BLOGGER_PHOTO_ID_5364628927063514738" border="0" /></a><br /><br /><br />I know this is weird but, after boiling up some shrimp for dinner, I had leftovers. (There was leftover shrimp -- when does *that* ever happen?)<br /><br />Not wanting to let shrimp go to waste (because they're shrimp and not using them up would be a crime against both nature AND the culinary gods) I went off in search of a fried rice recipe.<br /><br />Kian and Sadie LOVE fried rice. We've taken them to Japanese teppan/hibatchi restaurants <a href="http://rocwiki.org/Plum_Garden">Plum Garden</a> and<a href="http://www.darumarestaurant.com/menu.nxg"> Da Ru Ma</a> (where I always order the lobster and filet mignon combo because, c'mon, how can I not?) and, on top of loving the cooking theatrics, the kids dive right into the fried rice.<br /><br />I came upon<a href="http://elise.com/recipes/archives/007316shrimp_fried_rice.php"> this post</a> for fried rice by Jaden Hair, hosted on Simply Recipes -- it is fantastic. Not only does Jaden provide a stand-up recipe, she explains the hows and whys behind fried rice: use day-old rice for an ideal end result, cook over high heat, fry the ingredients separately.<br />You don't need a wok, either. Read <a href="http://elise.com/recipes/archives/007316shrimp_fried_rice.php">her post</a> for more details.<br /><br />The recipe is dead simple, comes together quickly, and tastes fabulous. Plus, once you've tried it out, you can easily see where substitutions can be made. No shrimp? Try chicken or pork -- or leave the meat out altogether and just roll with the eggs. Go vegan my swapping out the meat and eggs in favor of tofu. I replaced green onions with <a href="http://www.reimerseeds.com/bianca-di-maggio-onions.aspx">Bianca Di Maggio onions</a> from my CSA (admittedly, not a *huge* difference); garlic scapes or even some diced white onion would work, too. I snuck in some whole grains and fiber by using brown rice over white rice.<br /><br />So, take look what you've got in your fridge and pantry and let your mind play with the possibilities of tonight's dinner: fried rice.<br /><br /><span style="font-style: italic;">Shrimp Fried Rice</span> (<a href="http://elise.com/recipes/archives/007316shrimp_fried_rice.php">adapted</a>)<br /><br />8 oz. cooked, peeled and deveined shrimp, chopped into bite-sized pieces if needed<br />2 Tbsp. cooking oil, divided<br />3 eggs, beaten<br />2 stalks green onion, minced<br />4 cups leftover brown rice, grains separated well<br />3/4 cup frozen peas, defrosted<br />1 Tbsp. soy sauce<br />1 tsp. sesame oil<br /><br />Heat a wok or large sauté pan to medium heat; add 1 tablespoon of the cooking oil and swirl to coat pan. Add the eggs, stirring to break up and scramble the eggs with a spatula (use a high-heat proof plastic spatula if cooking on a non-stick surface). When the eggs are almost cooked through (they should still be slightly runny in the middle), scoop out the eggs to a separate bowl and set aside.<br /><br />Wipe out the wok or sauté pan with a paper towel, add the remaining cooking oil and turn to high heat, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the pan and let the rice heat up, untouched, until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of the pan.<br /><br />Drizzle the soy sauce over the rice and toss. Add the peas, the cooked eggs, shrimp and sesame oil, tossing to mix evenly. Let everything heat back up again, taste and add an additional teaspoon of soy sauce if needed.<br /><br />Serves 4.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com2tag:blogger.com,1999:blog-23189093.post-64969362757292890602009-07-30T00:00:00.000-04:002009-07-30T00:00:00.829-04:00Black Raspberry Muffins<span style="font-style: italic;">Guess what? This is post #501. What a long, strange trip it's been...<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwepuxBZMOrzY1m0hgTCNtqrWk58NUhxznSzD-dGwXKyoRZOgar8MuaxkeqAVaV3UCQA_O-OiJKmhEWY2ULb0oTAx_OvSvNzQVDy57XFwPR1B0fmDYIqGceDm9KjBXxavY_bk6SQ/s1600-h/bbrymuf.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwepuxBZMOrzY1m0hgTCNtqrWk58NUhxznSzD-dGwXKyoRZOgar8MuaxkeqAVaV3UCQA_O-OiJKmhEWY2ULb0oTAx_OvSvNzQVDy57XFwPR1B0fmDYIqGceDm9KjBXxavY_bk6SQ/s400/bbrymuf.jpg" alt="" id="BLOGGER_PHOTO_ID_5364059591504938626" border="0" /></a><br />"If I were stranded on a deserted island and could only bring one food," said Sadie, "it would be these muffins."<br /><br />You will have to make them yourself to see if you agree.<br /><br /><span style="font-style: italic;">Black Raspberry Muffins</span> (<a href="http://thebittenword.typepad.com/thebittenword/2009/06/best-blueberry-muffins.html#more">adapted</a> from Cook's Illustrated, via The Bitten Word)<br /><br />2 cups fresh black raspberries, washed and picked over<br />1 cup plus 2 Tbsp sugar, and another 1 tsp. sugar, separated<br />2 large eggs<br />4 Tbsp. (½ stick) unsalted butter, melted and cooled slightly<br />¼ cup vegetable oil<br />3/4 cup whole milk<br />1½ teaspoons vanilla extract<br />2 1/2 cups all-purpose flour<br />2 1/2 tsp. baking powder<br />1 tsp. salt<br />More sugar for sprinkling (I used <a href="http://bakingbites.com/2007/05/how-to-make-vanilla-sugar/">vanilla sugar</a>)<br /><br />Adjust oven rack to upper-middle position and heat oven to 425-degrees. Line a standard muffin tin with muffin liners, and lightly oil the top of the pan with oil.<br /><br />Bring 1 cup berries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.<br /><br />Whisk remaining 1 cup plus 2 Tbsp. sugar together with the eggs in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined.<br /><br />In a large bowl, whisk together flour, baking powder, and salt together in large bowl. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)<br /><br />Use an ice cream scoop, large spoon or 1/3 cup dry measuring cup to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle additional sugar evenly over muffins.<br /><br />Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin pan from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com4tag:blogger.com,1999:blog-23189093.post-56892157462159387912009-07-29T16:33:00.003-04:002009-07-29T16:52:14.086-04:00Cinnamon Raisin English Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz283Ls3T6_-i6RfD5SdHKAcz3SiAUSkLNCzSihh_fF4u7ECCZqT-z9Q2QwvZ5EQ8TvC8gpB0WuKyY-czhZeq9X3NhyivX5jIDpi0kaHM3L_DvCPJl78udoo5zEFcFMiOKwnxlsg/s1600-h/crem.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz283Ls3T6_-i6RfD5SdHKAcz3SiAUSkLNCzSihh_fF4u7ECCZqT-z9Q2QwvZ5EQ8TvC8gpB0WuKyY-czhZeq9X3NhyivX5jIDpi0kaHM3L_DvCPJl78udoo5zEFcFMiOKwnxlsg/s400/crem.jpg" alt="" id="BLOGGER_PHOTO_ID_5363987602886338610" border="0" /></a><br /><a href="http://thomas.gwbakeries.com/">Thomas</a> has nothing on me. <br /><br />And certainly nothing on <a href="http://bakingbites.com/2009/07/cinnamon-raisin-english-muffins/">Nicole</a>, who developed this recipe.<br /><br />In the convenience of your own kitchen, you can whip up cinnamon-raisin English muffins -- from scratch -- in about an hour. (And most of that is sitting around, waiting for the yeast to do its thing.) Your kitchen can be filled with the scent of cinnmony goodness, your toaster can pop up tasty little treats, and your mouth can be made happy by a breakfast favorite -- made that much better because these babies are fresh.<br /><br />I may never buy another packaged English muffin again. Sorry, Thomas.<br /><br /><br /><span style="font-style: italic;">Cinnamon Raisin English Muffins</span> (adapted from <a href="http://bakingbites.com/2009/07/cinnamon-raisin-english-muffins/">Baking Bites</a>)<br />1/3 cup water, warm (about 110 degrees F)<br />1 Tbsp sugar<br />2 1/2 tsp active dry yeast<br />1 cup fat fat milk (100-110 degrees F)<br />3/4 tsp salt<br />1 1/2 tsp ground cinnamon<br />2 cups flour<br />1/3 cup raisins<br /><br />Whisk together water, sugar and yeast in a large bowl; let mixture stand for 10 minutes until slightly foamy.<br /><br />Stir in remaining ingredients, except the raisins, and mix until smooth. Stir in the raisins, cover with plastic wrap and set aside for 45 minutes to relax and rise.<br /><br />Lightly grease a frying pan with cooking spray and heat over medium heat.<br /><br />Drop dough by 1/4 cupfuls (it will be sticky) onto the pan and cook until medium brown on the bottom. The top and sides will appear set and/or a bit dry; this should take a few (or maybe more) minutes. Flip over and cook other side until brown.<br /><br />Cool on muffins on a wire rack for at least 15 minutes. To serve, split with a fork and toast. <br /><br /><br />Makes about 10 muffins.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com1tag:blogger.com,1999:blog-23189093.post-25009762155943975422009-07-10T00:00:00.001-04:002009-07-10T00:00:01.248-04:00Grilled Flank Steak with Soy-Chili Glaze<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iV2InnvSjpROTq9mbzEoRC3R9JjqKVYTSsMJywIlmpwYStFjPMazfP1wF2sDZ3Yzk86bjYSsdy1HjEs7CP5LXNrU_KKEz-xE6GccvTwEnyWS_3V3z8oH9zAki3fub0kDEYaNiQ/s1600-h/DSCF1530.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iV2InnvSjpROTq9mbzEoRC3R9JjqKVYTSsMJywIlmpwYStFjPMazfP1wF2sDZ3Yzk86bjYSsdy1HjEs7CP5LXNrU_KKEz-xE6GccvTwEnyWS_3V3z8oH9zAki3fub0kDEYaNiQ/s400/DSCF1530.JPG" alt="" id="BLOGGER_PHOTO_ID_5355871079912086194" border="0" /></a><br /><br />Try to look past the messy composition of this picture, and just stare at the deliciousness of this flank steak. Because it is frickin' amazing.<br /><br />This steak comes from <a href="http://www.localharvest.org/farms/M20791">Bedient Farms</a>, which I can not heap enough praise upon. I don't know what owner Angela Bedient feeds her cows but it must be something fabulous. I think they might actually live like the cows in those <a href="http://www.realcaliforniamilk.com/happycows">Californial cheese commercials</a>.<br /><br />Speaking of commercials, when you bite into this steak -- well, after you've recovered from the explosion of flavor bursting on your tongue, and after you've regained consciousness from delicious-overload -- that <a href="http://www.youtube.com/watch?v=cqah1rucyRg">Beef: It's What's for Dinner song </a>will pop in your head and you will remember all that is wonderful about eating beef again.<br /><br /><span style="font-style: italic;">Grilled Flank Steak with Soy-Chili Glaze (<a href="http://www.foodandwine.com/recipes/grilled-flank-steak-with-soy-chile-glaze">adapted</a>)</span><br /><br />1 Tbsp. vegetable oil<br />1 Tbsp. minced garlic<br />1 Tbsp. finely grated fresh ginger<br />1/2 cup soy sauce<br />1/3 cup lightly packed dark brown sugar<br />1/2 teaspoon chili powder<br />2 1/4 pounds flank steak<br />Salt and freshly ground pepper<br />Lime wedges<br /><br />Light a grill or preheat a grill pan. In a small saucepan, heat the oil. Add the garlic and ginger and cook over moderately high heat, stirring occasionally, until the garlic begins to turn golden. Add the soy sauce, sugar and crushed red pepper and cook, stirring, until syrupy, about 3 minutes; let cool.<br /><br />Season the steak with salt and pepper. Grill the steak for 10 minutes for medium-rare meat, turning once; during the last minute, brush all but 2 tablespoons of the glaze over the steak. Transfer the steak to a cutting board and let stand for 5 minutes.<br /><br />Thinly slice the steak and brush with the reserved 2 tablespoons of glaze. Transfer to a platter and serve with lime wedges.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com2tag:blogger.com,1999:blog-23189093.post-408012211189305342009-07-08T00:00:00.001-04:002009-07-08T00:00:28.635-04:00Cold-Brewed Iced Coffee (Hot, too)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCXYTfyBafS6rJQUZl_GLE6FsBvY9cxI8woJK1HVFyK3FzFbvvMDrqfFVDQMpg3SVS3n9R5w6Tq3MsHaiDcs5FxihPHzaInrTlR6dnpu-NCEua8g_-6IqYZgWZCUmiLtZO5gjKQ/s1600-h/icedcoffee.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCXYTfyBafS6rJQUZl_GLE6FsBvY9cxI8woJK1HVFyK3FzFbvvMDrqfFVDQMpg3SVS3n9R5w6Tq3MsHaiDcs5FxihPHzaInrTlR6dnpu-NCEua8g_-6IqYZgWZCUmiLtZO5gjKQ/s400/icedcoffee.jpg" alt="" id="BLOGGER_PHOTO_ID_5355868369166962866" border="0" /></a><div style="text-align: center;"><span style="font-style: italic;">Photo courtesy of </span><a style="font-style: italic;" href="http://www.flickr.com/photos/kankan/196048012/">Kanko'</a><br /></div><br /><br />One of my favorite summer drinks is iced coffee. A jolt of caffeine and a hit of sugar, mellowed by a bit of cream is the best way to start the day.<br /><br />The thing is that, if I buy iced coffee – from Starbucks or Dunkin Donuts or even the coffee bar at Wegmans – I’m out about $3 each day, which, if you remember your multiplication tables, can add up to $21 a week.<br /><br />That’s a lot of cash for a beverage, especially when it’s watered down, overly bitter and not alcoholic. (Plus, I could use that money to buy something at deep discount from <a href="http://www.anthropologie.com/anthro/index.jsp">Anthropologie</a>.)<br /><br />So I’ve started making my iced coffee at home, using the cold brew method. It’s very simple: mix ground coffee with water, let it sit for 12 hours, filter out the grounds, then mix the coffee concentrate with water and ice for a delicious iced coffee. If you’re in the mood for hot coffee, mix the concentrate with water in a mug and nuke it in the microwave and –-bam-- hot cold-brewed coffee.<br /><br />It’s easy, it’s fun, it tastes good. What are you waiting for?<br /><br /><span style="font-style: italic;">Cold-Brewed Iced Coffee</span> (<a href="http://www.nytimes.com/2007/06/27/dining/276drex.html">source</a>)<br /><br />1/3 cup ground coffee (medium-coarse grind is best)<br />1 1/2 cups water<br />Milk & sugar (optional)<br /><br />In a pint jar, stir together coffee and water. Cover and let rest at room temperature overnight or 12 hours.<br /><br />Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk and sugar.<br /><br />NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave.<br /><br />Yield: Two servings.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com1tag:blogger.com,1999:blog-23189093.post-18287067730380631652009-07-07T00:00:00.000-04:002009-07-07T00:00:32.196-04:00Very Vanilla Ice CreamIt's summer and we need to eat ice cream.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WLwm82PTtVRHweCQ8o7Hm-l8OtgV_Tf37-ZHl3sfLw-cmPpdjoaVRAIQIVML4eQlz0bmjFUZ2Vfs3EARU1H4041NkDf9BzzNoWTTVcpAyhuLiQa3_Ru0kxFb2QHFRHwayi4p3g/s1600-h/vvic.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WLwm82PTtVRHweCQ8o7Hm-l8OtgV_Tf37-ZHl3sfLw-cmPpdjoaVRAIQIVML4eQlz0bmjFUZ2Vfs3EARU1H4041NkDf9BzzNoWTTVcpAyhuLiQa3_Ru0kxFb2QHFRHwayi4p3g/s400/vvic.jpg" alt="" id="BLOGGER_PHOTO_ID_5355496261965617378" border="0" /></a><br />Vanilla isn't usually my go-to flavor; I like something different, something a little more adventurous. But when making ice cream at home, for a crowd, vanilla is a flavor everybody likes. And, frankly, when vanilla ice cream turns out <span style="font-style: italic;">this</span> well, it should be a go-to flavor. <br /><br />This recipe yields a wonderfully rich and creamy ice cream that packs a strong vanilla punch. It's not a wallflower vanilla; it can stand on its own. But if you felt like pairing it with other things, like some blueberries and blackberries heated up on the stove with a bit of berry jam, or in a tall, fizzy root beer float, fear not: this vanilla ice cream plays well with others.<br /><br />Very Vanilla Ice Cream (<a href="http://www.epicurious.com/recipes/food/views/Vanilla-Bean-Ice-Cream-15285">adapted</a>)<br /><br />1 vanilla bean<br />1 tsp. vanilla extract<br />3 cups heavy cream<br />1 cup whole milk<br />1 1/2 cups sugar<br />3 large eggs<br /><br />With a knife, halve vanilla bean lengthwise. Scrape seeds into a large heavy saucepan and stir in extract, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.<br /><br />In a large bowl, lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170-degrees. (This may happen instantaneously; do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours or until cold, and up to 1 day.<br /><br />Freeze custard in an ice-cream maker according to manufacturer's instructions, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.<br /><br />Yields 1.5 quarts.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com3tag:blogger.com,1999:blog-23189093.post-57471782521747116862009-07-04T00:00:00.001-04:002009-07-04T00:00:48.424-04:00Happy Independence Day!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPOQQ_Bps3ECRLISKEnYzipr3subj-MqAr9Onr19piEXCmV-CmxP7GHkAr3MzJmp5ZPDdnGADCBQ2YMmlgCr_t25ac9yrt3zbDUp8m5h0wyw9mZaVn2tLcxNUdQxo17ljVESV5A/s1600-h/stars.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 379px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPOQQ_Bps3ECRLISKEnYzipr3subj-MqAr9Onr19piEXCmV-CmxP7GHkAr3MzJmp5ZPDdnGADCBQ2YMmlgCr_t25ac9yrt3zbDUp8m5h0wyw9mZaVn2tLcxNUdQxo17ljVESV5A/s400/stars.jpg" alt="" id="BLOGGER_PHOTO_ID_5339403961087063586" border="0" /></a>Wishing you, your friends and your family a festive and fun-filled 4th of July!<br /></div><span style="font-style: italic;"><br />Glazed Sugar Cookies</span><br /><br />For the <a href="http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx">cookies</a>:<br />3/4 cups butter, softened<br />1 cups white sugar<br />2 eggs<br />2.5 cups all-purpose flour<br />1 teaspoons baking powder<br />1/2 teaspoon salt<br /><br />In a large bowl, cream butter and sugar together until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).<br /><br />Preheat oven to 400-degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes and place cookies 1 inch apart on a parchment-lined cookie sheets.<br />Bake 6 to 8 minutes until light golden brown. Cool completely before glazing.<br />Yields about 30, 2-inch cookies<br /><br /><a href="http://allrecipes.com/Recipe/Sugar-Cookie-Glaze/Detail.aspx"><span style="font-style: italic;">Glaze</span></a><br /><br />1 cup confectioners' sugar<br />1 Tbsp. light corn syrup<br />2 Tbsp. water or milk<br />food coloring, if desired (I used gel food coloring)<br />1 tsp. extract (almond, orange, etc.; vanilla extract will turn white icing tan)<br /><br />Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. Stir glaze before each use to ensure a uniform color.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com0tag:blogger.com,1999:blog-23189093.post-5058085966703054072009-07-03T14:02:00.004-04:002009-07-03T14:07:22.293-04:00Risk of mad cow disease from farmed fish?Jesus H. Christ, are you kidding me?<br /><br /><blockquote>Reuters<br />Fri Jun 26, 2009 4:59pm EDT<br /><br /><a href="http://www.reuters.com/article/scienceNews/idUSTRE55P69520090626">Risk of mad cow disease from farmed fish?</a><br /><br />NEW YORK (Reuters Health) - Three U.S. scientists are concern about the potential of people contracting Creutzfeldt Jakob disease -- the human form of "mad cow disease" -- from eating farmed fish who are fed byproducts rendered from cows.<p></p> <p>Mad cow disease, also called bovine spongiform encephalopathy is a fatal brain disease in cattle, which scientists believe can cause Creutzfeldt Jakob disease in humans who eat infected cow parts.</p> <p>In the latest issue of the Journal of Alzheimer's Disease, Dr. Robert P. Friedland, a neurologist at University of Louisville in Kentucky and colleagues suggest that farmed fish fed contaminated cow parts could transmit Creutzfeldt Jakob disease.<br /></p><p><span style="font-style: italic;">[Farmed fish are fed COW PARTS? --LRK]</span><br /></p> <p>The scientists want government regulators to ban feeding cow meat or bone meal to fish until the safety of this common practice can be confirmed.</p> <p>Eating fish at least two times a week is widely recommended because of the beneficial effects of omega-3 polyunsaturated fatty acids on the heart and brain, they note.</p> <p>"We are concerned," Friedland and colleagues write, that eating farmed fish may provide a means of transmission of infectious proteins from cows to humans, causing variant Creutzfeldt Jakob disease.</p> <p>"We have not proven that it's possible for fish to transmit the disease to humans. Still, we believe that out of reasonable caution for public health, the practice of feeding rendered cows to fish should be prohibited," Friedland said in a prepared statement. "Fish do very well in the seas without eating cows," he added.</p> <p>The risk of transmission of made cow disease to humans who eat farmed fish "would appear to be low," the scientists emphasize, because of perceived barriers between the species, but that's no guarantee that it can't happen.</p> <p>"The fact that no cases of Creutzfeldt Jakob disease have been linked to eating farmed fish does not assure that feeding rendered cow parts to fish is safe," Friedland said.</p> <p>"The incubation period of these diseases may last for decades, which makes the association between feeding practices and infection difficult," he points out.</p> <p>"Enhanced safeguards need to be put in place to protect the public," Friedland concludes.</p> <p>SOURCE: Journal of Alzheimer's Disease, June 2009.</p></blockquote><p></p>Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com6tag:blogger.com,1999:blog-23189093.post-51365387321762840772009-07-01T08:14:00.005-04:002009-07-02T14:18:35.877-04:00Roasting kohlrabiSee these things?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbLr61xZ_Ievq83_Ls_f-xjlHDzvbYfVmsOc11r5RDM4tQ1djt-zeRFMvJw2DGBTBvWR-Fn74AbqVzR1t6SVtOHKjrR3WzpiR10Tb4LI7sqFki65rwjTrvCJecFQwW732OIVpAw/s1600-h/wholekohl.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 302px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbLr61xZ_Ievq83_Ls_f-xjlHDzvbYfVmsOc11r5RDM4tQ1djt-zeRFMvJw2DGBTBvWR-Fn74AbqVzR1t6SVtOHKjrR3WzpiR10Tb4LI7sqFki65rwjTrvCJecFQwW732OIVpAw/s400/wholekohl.jpg" alt="" id="BLOGGER_PHOTO_ID_5353466274678105810" border="0" /></a><br /><br />These are kohlrabi. Kohlrabi are in the broccoli family; both the root and the leaves are edible. Though they're available year-round (if you can find them; I only see them in this area through my CSA or <span style="font-style: italic;">sometimes</span> at the farmers' market) they're most abundant in early summer.<br /><br />So what do you *do* with them? Lots and lots; from <a href="http://www.chow.com/ingredients/81">Chow.com</a> : "Cut into slices or wedges and add to Chinese stir-fry or Indian curry. Combine peeled kohlrabi with potato when making scalloped potatoes. Dip kohlrabi slices or sticks into tempura batter and deep-fry. Add shredded kohlrabi to coleslaw for extra crunch."<br /><br />But for a very easy prep, remove the leaves, throw away the stems and any tough center ribs, then shred the leaves. Saute with a bit of olive oil and garlic; finish with salt and pepper. (Or use leaves in any recipe that calls for a slow-cooked green.)<br /><br />As for the bulbs, pare away the tough outer skin then jump into <a href="http://kitchen-parade-veggieventure.blogspot.com/2007/01/roasted-vegetables-roasted-kohlrabi.html">Alanna's recipe for roast kohlrabi</a>. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGQwTpT4boFi7hOI2XtvUuc8wXCc6OlZBP68QAPwIJ68iC5a3verrPy6RDcnscPpmvbIzCxyI3O_cUy-obmrGENduipuSSzOnAzZf4r97UAgSpnLqfdvxJu5hWpooq1lmIacqfQ/s1600-h/roastkohl.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGQwTpT4boFi7hOI2XtvUuc8wXCc6OlZBP68QAPwIJ68iC5a3verrPy6RDcnscPpmvbIzCxyI3O_cUy-obmrGENduipuSSzOnAzZf4r97UAgSpnLqfdvxJu5hWpooq1lmIacqfQ/s400/roastkohl.jpg" alt="" id="BLOGGER_PHOTO_ID_5353466387102305730" border="0" /></a> Essentially, you'll dice the peeled kohlrabi, toss with olive oil, garlic and salt, then roast in a 450-degree oven for about 30 to 35 minutes, stirring the cubes every five minutes once you've reached the 20 minute mark. Once they're done, serve immediately as is, or toss with your favorite vinegar.<br /><br />It really doesn't get much easier than that. The finished product is reminiscent of broccoli but better as the roasting caramelizes the kohlrabi's sugars and the garlic perks the whole thing up. So easy, so delicious.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com5tag:blogger.com,1999:blog-23189093.post-62712252442053652332009-06-27T18:33:00.003-04:002009-07-01T08:14:41.243-04:00The Daring Bakers' Challenge: Bakewell Cluster ...er Tart…er…pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsEwsxoesgbjXBbV6QCI2E7MtybrbnqWeI2o3EW3z0Qb9My1Z9fyRO7IuSH5tiBxuCYM5xF43NooE9wRObM7NUb2Rl6MGagX9ukQNX8jXxESAnQ307aitwQN7l0qWS6T2V5EjEw/s1600-h/bwcf.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsEwsxoesgbjXBbV6QCI2E7MtybrbnqWeI2o3EW3z0Qb9My1Z9fyRO7IuSH5tiBxuCYM5xF43NooE9wRObM7NUb2Rl6MGagX9ukQNX8jXxESAnQ307aitwQN7l0qWS6T2V5EjEw/s400/bwcf.jpg" alt="" id="BLOGGER_PHOTO_ID_5353464019536114882" border="0" /></a><br /><span style="font-style: italic;"></span><br /><br />The June Daring Bakers' challenge was hosted by Jasmine of <a href="http://cardamomaddict.blogspot.com/">Confessions of a Cardamom Addict</a> and Annemarie of <a href="http://divineambrosia.blogspot.com/">Ambrosia and Nectar</a>. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.<br /><br />A Bakewell Tart consists of three parts: a shortbread-crust, a jam layer, and a sponge-like frangipane.<br /><br />I had high hopes for this challenge. The shortbread crust came together nicely and the scraps baked up into lovely cookies when topped with a bit of jam. I made the jam with strawberries I bought from my CSA; it, too, was delicious.<br /><br />And then there's the frangipane. I don't know where I went wrong, but I began to suspect a problem when the frangipane starting poofing up on oneside and staying flat on the other. By the time it came out of the oven, the top of the tart looked like a mountain range. A mountain range oozing butter. Once it cooled, the rough-terrain flattened out a bit, but still: atop it sat a buttery Lake Titicaca. I poured off the liquid and let the tart cool fully.<br /><br />Sure, it looks normal but the taste ... well, let's just say I can see where the dessert was supposed to go, but am keenly aware of what its lacking.Laura Rebeccahttp://www.blogger.com/profile/09145568170608254365noreply@blogger.com5