tag:blogger.com,1999:blog-52481887971941321192024-03-13T06:00:18.590-04:00Licking the PlateMelinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-5248188797194132119.post-59767858677105654592018-02-25T16:41:00.000-05:002018-02-25T16:41:38.734-05:00Best Food Styling nomination at IACP, Brooklyn Family Food Fest, Winter (wishing for spring) Eating<div dir="ltr" style="text-align: left;" trbidi="on">
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News that made my week: I've been nominated for <a href="http://www.foodandwine.com/news/2018-iacp-nominations">Best Food Styling</a> by the <a href="https://www.iacp.com/">International Association of Culinary Professionals</a>! Awards ceremony, tonight. It's terrific company to be in, so whatever happens will be amazing.<br />
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There are also recipes to share. Let these images serve as a proper tease, and look for an update here in the next day or two for the full goodies....</div>
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In further news, come see me at the <a href="http://www.familyfoodfest.com/">Family Food Fes</a>t next Sunday. I'll be a participating author sharing tips and tricks with a recipe from Kid Chef, and signing copies! It's March 4 at noon - bring the whole <span style="background-color: white; color: #222222; font-family: inherit; white-space: pre-wrap;">family to experience c</span><span style="color: #222222;">ooking demos, hands on cooking classes, fun food-related interactive activities and more, </span><span style="background-color: white; color: #222222; font-family: inherit; white-space: pre-wrap;">at the Brooklyn Marriott. </span><span style="color: #222222; font-family: inherit;">Use code familyfood for $5 off the ticket price - f</span><span style="background-color: white; color: #222222; font-family: inherit; white-space: pre-wrap;">ull details </span><a href="http://www.familyfoodfest.com/" style="background-color: white; font-family: inherit; white-space: pre-wrap;">here</a><span style="background-color: white; color: #222222; font-family: inherit; white-space: pre-wrap;">. </span><br />
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Hopefully by then, we'll start seeing glimpses of spring. I am r e a d y for it.<br />
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com0tag:blogger.com,1999:blog-5248188797194132119.post-8382018735358626582017-12-17T12:14:00.002-05:002017-12-17T12:20:01.154-05:00End-of-year giving + sublime black pepper-crème fraîche buttercream-topped brownie cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Always game for a dense, terrific chocolate dessert, I brought this recipe over from a <a href="https://www.donnahay.com.au/">Donna Hay</a> issue, to bake with my friend <a href="https://www.instagram.com/feedtheswimmers/">Jill</a> a few weeks ago. After making a few tweaks it was out of this world, and prompted many hands raised online for "recipe please!"<br />
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<i>Scroll down for the recipe.....</i><br />
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Each year I like to share a variety of inspired goods to live more beautifully, holistically, and functionally. This year's gift guide is more an outline for giving well into the New Year. <br />
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Over and over again in 2017 my heart has burst or broken.<br />
The women's march.<br />
The travel ban protests.<br />
Drilling in the Arctic.<br />
The go-ahead for Pebble Mine in Alaska.<br />
Charlottesville.<br />
Needless lives lost from an increasingly militarized police.<br />
The #metoo outpouring.<br />
Reducing and auctioning off of our Public Lands.<br />
Innumerable wildfires, floods, droughts, and earthquakes.<br />
Alabama winning for all Americans.<br />
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We can all do more to fight for good, for war-torn or climate refugees, for Nature and all her beloved creatures. Instead of turning away and feeling overwhelmed, I am connecting to Nature and humanity more, and in ways where I feel a real contribution. I've assembled a few organizations or causes I support here - ranging from responsibly caught wild salmon, to animal rescue in the most recent wave of California wildfires - as well as a few creature essentials - since eating well is a must while fighting the good fight.<br />
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1. The <a href="https://goo.gl/rc9fEC">Minos Moka pot</a> is my go-to for a daily brew. This solid stainless stovetop pot produces a lush, intensely flavorful coffee in just a few minutes, and I absolutely love it. I've arranged a promotional rate of 15% off <a href="https://goo.gl/rc9fEC">any of the items</a> in their catalogue if you want one for yourself. Use this code, good for one month: XMASMOKA.<br />
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2. <a href="https://www.sealegacy.org/">Sea Legacy</a>, founded by National Geographic photographers <a href="https://www.instagram.com/cristinamittermeier/">Cristina Mittermeier</a> and <a href="https://www.instagram.com/PaulNicklen/">Paul Nicklen</a>. This pair travels the far corners of the world (and in a new campaign called "<a href="https://act.sealegacy.org/tide">turning the tide</a>," are inviting us to come with them) to document what is happening in our climate breakdown, and educate at-large on why exactly we need to protect ocean ecosystems. Giving options include beautiful printed art, as well as giving directly.<br />
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3. <a href="https://food52.com/">Food52</a>, a community resource for all things delicious, as well as timeless, stylish, functional goods. I have a <a href="https://food52.com/collections/627890-new-props-for-projects">running list of objects</a> to incorporate into my projects and love that they support American artisans.<br />
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4. <a href="http://susiesseniordogs.com/">Susie's Senior Dogs</a>, an advocacy group for older dogs which I discovered through <a href="https://www.instagram.com/susiesseniordogs/">Instagram</a>. Post-after-post of older dogs just waiting for humans to love unconditionally have provided me much laughter, some tears, and definitely a place in my heart for these incredible pooches. <a href="https://www.instagram.com/p/BcdpGF6BZ7P/?taken-by=susiesseniordogs">This sweet boy is Tupac</a> and has stolen my heart with that gaze... One day I am going to adopt a senior dog and give them all the comfort and love they can handle.<br />
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5.<a href="https://everydayrefugees.org/"> Everyday Refugees </a>is another group I discovered via <a href="https://www.instagram.com/everydayrefugees/">Instagram</a>. Through poignant, heart-wrenching images a squalid purgatory is revealed, where innocent children play and their families wait out days in hopes for a better life. <a href="https://www.instagram.com/p/BbWGjvsFtRx/?taken-by=everydayrefugees">See</a> <a href="https://www.instagram.com/p/Bcou4Tsl8k6/?taken-by=everydayrefugees">for</a> <a href="https://www.instagram.com/p/BbyKijIlaY4/?taken-by=everydayrefugees">yourself</a> and <a href="https://everydayrefugees.org/your-contributions/">give what you can</a> to mitigate their time spent in these conditions.<br />
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6. <a href="https://www.sonicsea.org/film">Sonic Sea</a> is an incredibly beautiful film which draws focus to the vast noise pollution in our seas. Which might hit you like "huh...." except for the fact that all large marine mammals such as right, humpback, and other whales, orcas, porpoises, and more, all use the sound carried by their songs to communicate the enormous distances they travel. When they cannot hear one another, they go silent, then become distraught, then they stop breeding and eventually, go extinct. Yes it is very dismaying, but there are many solutions to this problem! Gather a few friends and watch the film together. I promise it will be cathartic.<br />
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7. <a href="http://www.hsvc.org/">Humane Society of Ventura County</a> is a shelter which has rescued and received countless animals through the most recent outbreak of wildfires. They are caring for a large number of horses, goats, and other livestock, as well as dogs, cats and birds. If you are in the region and can volunteer, amazing! If you are not nearby but would like to help, they have a Thomas Fire animal rescue fund to which you can donate, <a href="https://humanesocietyvc.nationbuilder.com/thomasfire">here</a>.<br />
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8. <a href="http://www.blurb.com/b?ebook=644944">Plastic Free Foodie 'Zine</a> is a collection of colorful & delicious recipes contributed from over 60 Instagram food stars - there is a delicious chicory, spiced nut, and persimmon salad by yours truly - and produced by my colleague<a href="https://www.instagram.com/conscious_cooking/"> Christine Wong</a>. After watching another cathartic film, <a href="https://www.plasticoceans.org/about-film/">A Plastic Ocean</a>, she was moved to get people thinking more about single-use plastics so pervasive in our everyday lives. Where does all that stuff go, anyway?? The film is another stunning, beautifully produced insight to what's-going-on-in-the-world. All proceeds from this e-magazine fund the campaign to raise awareness, with the hope that we will shift our buying choices. Opt for reusables and natural materials in lieu of plastic, rigorously recycle, and make less waste in general.<br />
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9. <a href="http://www.pollinator-project.com/">The Pollinator Project</a> is a simple way to help bees thrive: plant non-GMO seed packets wherever you can, enjoy the beautiful wildflower blooms, extend the range of butterflies and honeybees, who are an intrinsic presence in maintaining the diversity of our food.<br />
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10. <a href="https://driftersfish.com/pages/buy/#commercial">Driftersfish</a> for wild Alaskan salmon, a husband-wife duo who care about responsibly caught fish, so that we can rely on these incredible animals for our sustenance for decades to come. I visited them in Cordova this year and was struck by so many nuances: the use of different fishing nets based on the character - and color - of the water throughout the season; the recognition of indigenous fishing rights region-to-region; differing species of salmon throughout the season, and even witnessing the salmon for myself as they met their final path. (photos coming soon....!) You can order <a href="https://driftersfish.com/collections/shares">fresh </a>or <a href="https://driftersfish.com/collections/smoked/">smoked</a> fish at their store, and once you've feasted on their collection, discover which is your favorite.<br />
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11. <a href="http://www.jessielazar.com/clay-shop/">Jessie Lazar</a> makes thoughtful, functional ceramics, perfect for your every day. She is a native New Yorker - lucky for me, because that meant I could make a studio trip to drool over her collection in person! She is part of a large community of ceramic artists I cannot live without. Their beautiful works literally frame the food I produce and further the "handmade" quality I so prize on-set. Holding one of her bowls or mugs feels great, and makes the daily activity of eating special. One of her mugs is part of a special giveaway I am currently hosting on Instagram. Check it out!<br />
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Would love to hear your thoughts on any or all. Thanks for reading and finding your way to contribute!<br />
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<i>Black pepper-c</i><i>rème fraîche buttercream-topped brownie cake - adapted from Donna Hay</i><br />
<i>serves 10-15</i><br />
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<i>for the cake</i><br />
1 c AP flour, sifted<br />
225g unsalted butter, chopped<br />
400g 60-70% dark, bittersweet chocolate, chopped<br />
4 pasture-raised eggs<br />
1/2 c organic cane sugar<br />
1/2 c light brown sugar<br />
1 tsp Aleppo pepper<br />
2 tsp vanilla extract<br />
1/2 tsp kosher salt<br />
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<i>for the frosting</i><br />
250g unsalted butter, room temperature<br />
1 c crème fraîche, room temperature<br />
3/4 c confectioner's sugar, sifted<br />
1 tsp cocoa powder<br />
1/4 tsp freshly cracked pepper<br />
3 tbsp smoked whisky - I used a home-infused Lapsang souchong spirit, which turns out quite similar<br />
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Preheat oven to 350 degrees (F). Line a springform pan with parchment, fasten the collar, and butter all sides.<br />
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Place butter and chocolate into a double boiler placed over low heat and melt, undisturbed. Stir together to incorporate and set aside to cool slightly.<br />
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Place eggs, sugars, and vanilla in a medium bowl and whisk vigorously for a few minutes, or until frothy. In a medium bowl, stir together dry ingredients: flour, pepper, and salt.<br />
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Pour chocolate mixture into egg mixture and whisk to combine. Add flour mixture and stir until incorporated. Pour into lined springform pan and bake for 40 minutes or until just a couple crumbs cling to a skewer when inserted into the center. It should look fudgy. Allow to cool completely in the tin, set on a wire rack.<br />
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Place the butter, crème fraîche, confectioner's sugar, and cocoa in a large bowl. With an electric mixer on high speed, beat for 5 minutes or until fluffy and pale. If the frosting curdles, run a hairdryer around the periphery of the bowl as you beat to raise the overall temperature and reincorporate until silky. Add the black pepper and whisky/infused spirit and beat to combine. Taste and add more pepper or crème fraîche as needed. (the pepper serves as an accent, not an overall flavor) Use an offset spatula to spread over the cooled cake and cut into wedges to serve.<br />
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Jill and I fed it to our husbands, who groaned with delight between forkfuls. It was brought to a dinner party, where everyone enthusiastically nodded with approval. I fed the remaining slices to my parents visiting from out of town, to similar delight. If you make this cake, I want to hear about it!<br />
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One more thing - my book Kid Chef is a national best-seller! If you're contemplating what to get a foodie friend or kid, it makes a great gift. Any home cook who hasn't attended culinary school will learn something from the thorough explanations and break-down of processes throughout. Each recipe is truly good eating - no gimmicks or dumbed-down food, something for everyone's ability and taste. Links to purchase your copy in the sidebar at the top ^^^, as well as here, through <a href="http://www.powells.com/book/kid-chef-healthy-recipes-culinary-skills-for-the-new-cook-in-the-kitchen-9781943451203/61-0">Powell's </a>independent books.<br />
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Happiest of holidays to you all!!</div>
Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com3tag:blogger.com,1999:blog-5248188797194132119.post-58103877189170053362017-11-21T23:13:00.002-05:002017-11-21T23:13:35.579-05:00Otherworldly Pie: make this for your Thanksgiving table<div dir="ltr" style="text-align: left;" trbidi="on">
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Last year I put my foot down and stayed home so I could prepare a Thanksgiving meal worthy of the knowledge I've accumulated, instead of a mad dash to visit this-or-that family and, well.... not rejoicing in the special food I've grown to love.<br />
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I cooked a 9-dish feast, including Paris market carrots in garlic and honey (similar recipe as in my book <a href="https://www.amazon.com/Kid-Chef-Cookbook-Healthy-Culinary/dp/1943451206">Kid Chef</a>), a shaved <a href="http://melinaphotos.blogspot.com/2016/11/sultry-umami-dandelion-greens-favorite.html">Brussels sprouts salad with hazelnuts and shaved Parm</a>, and my favorite spatchcock turkey (a riff on <a href="https://latourangelle.com/recipes/herb-avocado-oil-infused-spatchcock-turkey/">this beauty</a>). It took a huge amount of effort, all just to feed my husband and me (I was possessed, I'll admit, but it prepared me for <a href="http://melinaphotos.blogspot.com/2017/11/eating-well-holiday-cover-new-york.html">this project</a> a couple weeks ago). It was totally worth it.<br />
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We ate like royalty for the next week-and-a-half. Many sandwiches and soup were made from the glorious leftovers. :D<br />
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It was this pie however, that stopped us both in our tracks. Basically, HOLY SHIT.<br />
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I'd seen <a href="https://www.bonappetit.com/recipe/bruleed-bourbon-maple-pumpkin-pie">this recipe</a> in Bon Appetit and was compelled to make it, and then made some tweaks 'cuz I can't leave anything without adding my two cents...<br />
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<i>Brûléed spicy smoked pumpkin pie with chocolate crust, adapted from Bon Appetit</i><br />
<i>serves 8-10</i><br />
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<i>for the pastry</i><br />
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<li class="ingredient" data-reactid="141" style="box-sizing: inherit; max-width: 100%; padding-bottom: 12px;"><span style="font-family: inherit;">generous ¼ cup Dutch-process cocoa powder</span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">1¼ cups plus 1 tbsp AP flour, plus more for dusting</span></span><br />
<span style="font-family: inherit;">3½ tbsp organic cane sugar</span><br />
<span style="font-family: inherit;">1 tsp kosher salt</span><br />
<span style="font-family: inherit;">6 tbsp butter, cut into cubes and freezer-cold</span><br />
<span style="font-family: inherit;">2 tbsp coconut oil, cut into small pieces and freezer cold</span><br />
<span style="font-family: inherit;">1 large egg yolk</span><br />
<span style="font-family: inherit;">1 tsp apple cider vinegar</span><br />
<span style="font-family: inherit;">1 egg, for wash</span><br />
<span style="font-family: inherit;">demerara sugar, for sprinkling</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit; font-size: small;"><i>for the filling</i></span><br />
<span style="font-family: inherit;">AP flour, for dusting</span><br />
<span style="font-family: inherit;">3 pasture-raised eggs</span><br />
<span style="font-family: inherit;">2 cups pumpkin or kabocha squash, seeds discarded and cut into wedges</span><br />
<span style="font-family: inherit;">¼ cup sour cream or crème fraîche </span><br />
<span style="font-family: inherit;">1 tsp ground cinnamon</span><br />
<span style="font-family: inherit;">¼ tsp ground ginger</span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">¼ </span>tsp ground nutmeg</span><br />
<span style="font-family: inherit;">⅛ tsp ground allspice</span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">¼</span> teaspoon cayenne</span><br />
<span style="font-family: inherit;">½ tsp kosher salt</span><br />
¾<span style="font-family: inherit;"> cup grade B maple syrup</span><br />
<span style="font-family: inherit;">2 tbsp bourbon (I used Woodford - Bulleit is also good)</span><br />
<span style="font-family: inherit;">1 cup heavy cream</span><br />
<span style="font-family: inherit;">2 tablespoons organic cane sugar, for sprinkling</span><br />
<span style="font-family: inherit;">pecan or apple wood chips, pre-soaked for a couple hours for smoking, liquid reserved</span><br />
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<span style="font-family: inherit;">To make the dough, pulse cocoa powder, sugar+salt, and 1¼ cups plus 1 tbsp flour in the bowl of a food processor to combine. Add butter+coconut oil and pulse until mixture resembles coarse meal with a few pea-size bits of butter and coconut oil remaining. Add egg yolk and pulse until just combined. Drizzle vinegar, combined with a couple tablespoons of ice water, through the feed tube and pulse until just combined. Squeeze a clump of dough between your fingers: it should hold together but not be wet. </span></div>
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<span style="font-family: inherit;">Preheat oven to 425 degrees. Turn dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated crumbly pieces of dough between layers and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Shape dough into a disk about 1 inch thick. Wrap in cellophane and chill at least 1 hour.</span></div>
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Roast pumpkin wedges on a rimmed baking sheet, rubbed with a little good olive oil, for 20 minutes or until beginning to become tender when pierced with a knife - there should be a slight resistance. Lower heat to 250 degrees and transfer pumpkin wedges to a smoker (or to an aluminum roasting pan, set on a roasting rack to separate the wood from the pumpkin, and sealed securely with aluminum foil). Smoke pumpkin for 30-45 minutes over a single layer of wood chips, or until smoky to your liking. Check after 20 minutes to ensure wood is smoking but not igniting. Add reserved soaking liquid as needed to keep wood chips from catching fire.</div>
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Let pumpkin cool fully, then scrape flesh from skin and mash with a fork until smooth. Alternatively, use a hand-held blender and purée. Raise oven temperature to 350 degrees.</div>
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Separate 1/4 of the dough, and roll out the remainder on a lightly floured surface into a 12” round. Transfer to a 9” pie dish. Gently lift edges to allow dough to slump into the dish. Trim any overhang and add to the reserved dough. Separate reserved portion into 4 equal chunks and roll out into thinnish ropes, each about 12 inches long. Twist rope in pairs, then line the border, pressing lightly to affix. Lace ends together for a seamless effect. Chill in the fridge for 1 hour or in freezer 15 minutes.</div>
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Line pastry with parchment paper and fill with pie weights or dried beans. Bake until crust is dry at the edges, about 20 minutes. Remove paper and weights and bake until surface of crust looks dry, about 7 minutes more. Brush bottom and sides of crust with 1 beaten egg and sprinkle twisted edge with sugar. Return to oven and bake until dry and set, about 3 minutes. (Brushing crust with egg and then baking prevents a soggy crust.)</div>
Whisk pumpkin purée, sour cream or crème fraîche, bourbon, cinnamon, salt, ginger, nutmeg, allspice, cayenne, and eggs in a large bowl. Set aside.<br /><br /><br />Pour maple syrup in a small saucepan and bring syrup to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until syrup has thickened and small puffs of steam release, about 3 minutes. Remove from heat and add cream in 3 additions, stirring with a silicone spatula after each addition until smooth. Gradually whisk hot maple cream into pumpkin mixture.<br /><br /><br />Place pie dish on a rimmed baking sheet and pour in filling. Bake pie, rotating halfway through, until set around edge and center jiggles just barely, about 50 minutes. Transfer pie dish to a wire rack and let it cool fully.<br /><br /><br />Just before serving, sprinkle pie with sugar. Use a kitchen torch, brûlée the sugar to melt and turn into a dark brown "glass" on the surface. I scorched mine in places and the results furthered the overall. A total delight. </div>
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If you make the pie, please let me know. I was shocked to realize it's been a year since I made it and plan on remedying that error pronto!</div>
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My dear parents arrive tomorrow for a week - to be spent largely in great conversation and similar eating. We will visit family together for Thanksgiving and eat their food, catch up on the year's stories, and return home more full than I prefer. But, there is humanity in connecting with food and folks not exactly like me - something we all could probably benefit from. Happy Thanksgiving!</div>
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com1tag:blogger.com,1999:blog-5248188797194132119.post-57600728901702516152017-11-09T09:57:00.000-05:002017-11-09T10:05:07.404-05:00Eating Well holiday cover, New York Times Thanksgiving, bright seasonal fare<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-LF1hm6nq5Wg/WgNwa8NQrxI/AAAAAAAAGrQ/4shMt_FPNGgR9e50_owUHogEM-ZtyqZ8ACLcBGAs/s1600/_DSC2477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="434" data-original-width="650" src="https://3.bp.blogspot.com/-LF1hm6nq5Wg/WgNwa8NQrxI/AAAAAAAAGrQ/4shMt_FPNGgR9e50_owUHogEM-ZtyqZ8ACLcBGAs/s1600/_DSC2477.jpg" /></a></div>
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Thanksgiving and the holiday season are upon us!<br />
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Yesterday I had the great pleasure of seeing my work debut for the 2017 New York Times Thanksgiving issue. To have been asked - trusted, even! - with the entire NYT Thanksgiving spread is true affirmation. For that I am over the moon with gratitude.<br />
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I single-handedly (with a minor meltdown here or there) cooked, styled, and photographed 9 feast recipes. And then photographed all of them, together. NBD. And <i>then</i> got my act together (aka cleaned my house) to throw a dinner party, since I had enough food to feed a small army.<br />
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<a href="https://www.nytimes.com/interactive/2017/11/07/dining/400-degree-thanksgiving.html?em_pos=large&emc=edit_ck_20171108&nl=cooking&nlid=35451607#">Here</a> is the full story. Below are some of my favorites with their respective links, should you want to make them!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-lYWHR_VhgMk/WgOBPkAZ__I/AAAAAAAAGsY/1p2aILKh4OwzyNcNOeb-vPY0g45qr9OtgCLcBGAs/s1600/_DSC1236_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="659" src="https://3.bp.blogspot.com/-lYWHR_VhgMk/WgOBPkAZ__I/AAAAAAAAGsY/1p2aILKh4OwzyNcNOeb-vPY0g45qr9OtgCLcBGAs/s1600/_DSC1236_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://cooking.nytimes.com/recipes/1019023-fennel-apple-salad-with-walnuts">fennel and apple salad with walnuts and parmesan</a></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-xVZsx82dGo0/WgNyj8GB-XI/AAAAAAAAGrg/mtWJzj2EFd8Cz7pabmxdnfbQmpVcT6RggCLcBGAs/s1600/_DSC0577.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="974" data-original-width="650" src="https://1.bp.blogspot.com/-xVZsx82dGo0/WgNyj8GB-XI/AAAAAAAAGrg/mtWJzj2EFd8Cz7pabmxdnfbQmpVcT6RggCLcBGAs/s1600/_DSC0577.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://cooking.nytimes.com/recipes/1016898-classic-mashed-potatoes">classic mashed potatoes</a></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/--Ro4ZblOPvE/WgNyj7x7GoI/AAAAAAAAGrc/z05b4p_F8OUx1r9w7QWcPoFpBhXjW2kOwCLcBGAs/s1600/_DSC0838.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="434" data-original-width="650" src="https://4.bp.blogspot.com/--Ro4ZblOPvE/WgNyj7x7GoI/AAAAAAAAGrc/z05b4p_F8OUx1r9w7QWcPoFpBhXjW2kOwCLcBGAs/s1600/_DSC0838.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://cooking.nytimes.com/recipes/1015626-red-wine-cranberry-sauce-with-honey">red wine cranberry sauce</a></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-mGjpCjvKy3w/WgNyj6ueFOI/AAAAAAAAGrk/6aYcspL_q3Qr7UxBfvHWOrCZPIjJhrCZgCLcBGAs/s1600/_DSC1389.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="434" data-original-width="650" src="https://2.bp.blogspot.com/-mGjpCjvKy3w/WgNyj6ueFOI/AAAAAAAAGrk/6aYcspL_q3Qr7UxBfvHWOrCZPIjJhrCZgCLcBGAs/s1600/_DSC1389.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://cooking.nytimes.com/recipes/1019012-smoky-braised-kale-with-tomato">smoky braised kale with tomato</a></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-0bxp6NztOgI/WgOBhF2a1yI/AAAAAAAAGsc/jrWzpL043c0RhvwawX-cbORTwheu6uCUACLcBGAs/s1600/_DSC1630_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="875" data-original-width="655" src="https://3.bp.blogspot.com/-0bxp6NztOgI/WgOBhF2a1yI/AAAAAAAAGsc/jrWzpL043c0RhvwawX-cbORTwheu6uCUACLcBGAs/s1600/_DSC1630_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://cooking.nytimes.com/recipes/1019014-sweet-potato-and-gruyere-gratin">sweet potato & Gruyère gratin</a></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Tgm4EGwDf7s/WgNyktUA9vI/AAAAAAAAGro/cQW3ZH91nCk9rB9J63ycB2_cceZoLEz1gCLcBGAs/s1600/_DSC2073.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="434" data-original-width="650" src="https://1.bp.blogspot.com/-Tgm4EGwDf7s/WgNyktUA9vI/AAAAAAAAGro/cQW3ZH91nCk9rB9J63ycB2_cceZoLEz1gCLcBGAs/s1600/_DSC2073.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://cooking.nytimes.com/recipes/1019011-roast-turkey-with-orange-and-sage">roast turkey with orange and sage</a></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-3kmdnbPdi3s/WgNylDsQXeI/AAAAAAAAGrw/J4z9jS6cz1Meynt-Ni2E3h5yIp0YdBYtwCLcBGAs/s1600/_DSC2535.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="974" data-original-width="650" src="https://2.bp.blogspot.com/-3kmdnbPdi3s/WgNylDsQXeI/AAAAAAAAGrw/J4z9jS6cz1Meynt-Ni2E3h5yIp0YdBYtwCLcBGAs/s1600/_DSC2535.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://cooking.nytimes.com/recipes/1016906-classic-pan-gravy">classic pan gravy</a></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-jcs9yzovwCI/WgNylbUUYvI/AAAAAAAAGr4/SMMocKNv214OiOPnyxR2uRsdHMJ7y7MzwCLcBGAs/s1600/_DSC2845.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="434" data-original-width="650" src="https://1.bp.blogspot.com/-jcs9yzovwCI/WgNylbUUYvI/AAAAAAAAGr4/SMMocKNv214OiOPnyxR2uRsdHMJ7y7MzwCLcBGAs/s1600/_DSC2845.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://cooking.nytimes.com/recipes/1019010-chorizo-dressing-with-leeks">chorizo dressing with leeks</a></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-RXPiqmyNHPs/WgNylP-YpDI/AAAAAAAAGr0/NHGVapKMNNAHanXtrrDx2Gf4ZF-RyLwZQCLcBGAs/s1600/_DSC2698.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="434" data-original-width="650" src="https://3.bp.blogspot.com/-RXPiqmyNHPs/WgNylP-YpDI/AAAAAAAAGr0/NHGVapKMNNAHanXtrrDx2Gf4ZF-RyLwZQCLcBGAs/s1600/_DSC2698.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://cooking.nytimes.com/recipes/1019013-apple-gingersnap-crumble">apple gingersnap crumble</a></i></td></tr>
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In other Thanksgiving projects, I have been commissioned for seasonal recipe development with <a href="https://latourangelle.com/">La Tourangelle Artisan Oils</a>, and this month's feature is a turkey of my own design.<br />
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It might be my favorite preparation ever. The avocado oil imparts an incredible, softly buttery-nutty quality, and that - paired with the dry brine for extra-crispy skin and the spatchcock method (which ensures even cooking) - makes for perfection. Try it for yourself and see: <a href="https://latourangelle.com/recipes/herb-avocado-oil-infused-spatchcock-turkey/">recipe here</a>.<br />
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<a href="https://4.bp.blogspot.com/-lFjRf4aUVuY/WgOG4-TW57I/AAAAAAAAGss/19xzRzgatbQZxNWUO1QgtEJzrg66FzqWQCLcBGAs/s1600/IMG_4981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="873" data-original-width="655" src="https://4.bp.blogspot.com/-lFjRf4aUVuY/WgOG4-TW57I/AAAAAAAAGss/19xzRzgatbQZxNWUO1QgtEJzrg66FzqWQCLcBGAs/s1600/IMG_4981.jpg" /></a></div>
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Another exciting project out now is this beautiful cover, styled+photographed for the holiday issue of <a href="http://www.eatingwell.com/article/290525/eatingwell-magazine-novemberdecember-2017/">Eating Well </a>Magazine. I absolutely love the creative kernel the team presented, and producing it was as much fun as it looks. ;)<br />
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<a href="https://3.bp.blogspot.com/-P9G45qGgE-A/WgOHhZl1XhI/AAAAAAAAGs0/EyL1Qojh_wg2LsmOfJYo39pA8uJpgrY6ACLcBGAs/s1600/EatingWell_ND17_Cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="655" src="https://3.bp.blogspot.com/-P9G45qGgE-A/WgOHhZl1XhI/AAAAAAAAGs0/EyL1Qojh_wg2LsmOfJYo39pA8uJpgrY6ACLcBGAs/s1600/EatingWell_ND17_Cover.jpg" /></a></div>
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Working through so many varied projects, I use the imagination of the above towards my fridge-full of leftovers on repeat... To ultimately create simple and brightly flavorful daily eating. Of course. It is lots of fun to make a special-occasion dish. But! There is a quiet glory in the day-to-day nourishment of food.<br />
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This salad one of my go-to type meals, where I pull together a bunch of disparate elements and steer towards a representation by my favorite textures and flavors. Here, crunchy-crispy-creamy-briny-herbacious all get their say. See below for the loose recipe -<br />
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<i>Vibrant salad bowl</i></div>
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2-3 types crunchy elements - 1 each: chioggia beets, hakurai turnips, diced Kirby cucumber</div>
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2-3 salady greens or leaf herbs - small handful each: red vein sorrel, purslane tips, purple basil</div>
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1-2 wild card additions (think punch, zing) - here, a few nasturtium flowers + a couple tablespoons diced homemade pickles</div>
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Thinly slice sturdy veg such as beets and turnips on a mandoline. </div>
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Lay down your greens as a base layer. Arrange the crunchy elements around, accented by the wild card elements. In this instance, I drizzled a little pickle brine, along with some good olive oil, and finished the salad simply with lots of fresh cracked pepper and a little sea salt. </div>
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To fortify the meal, I made <a href="https://www.bonappetit.com/recipe/lentil-puree-with-cumin-cilantro-and-lime">this</a> lentil dip to go alongside and modified it with what was available. In this instance, less cilantro but the addition of parsley, some roasted garlic and plenty of sumac, and foraged wild onion blossoms. </div>
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Peeking in on the right are some tortillas leftover from another project, which I pan fried in grapeseed oil until a bit charred and pleasantly crispy, for dipping.</div>
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Along the same lines - and perfect at your Thanksgiving table - is this salad, made just today....</div>
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<a href="https://4.bp.blogspot.com/-DdW2C02Zso4/WgPIWlAQUQI/AAAAAAAAGtg/EP3m10xYEJYg0s2Prr59lkH4V3MgyMJcgCLcBGAs/s1600/IMG_7233-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="873" data-original-width="655" src="https://4.bp.blogspot.com/-DdW2C02Zso4/WgPIWlAQUQI/AAAAAAAAGtg/EP3m10xYEJYg0s2Prr59lkH4V3MgyMJcgCLcBGAs/s1600/IMG_7233-2.jpg" /></a></div>
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Same principles as the previous salad.</div>
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<i>Apple and mizuna salad with toasted almonds, grapes, and shaved parmesan </i></div>
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salady/leafy type green - a large handful each mizuna + romaine</div>
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crunchy elements - 1/2 a Granny Smith apple + a small handful toasted almonds</div>
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wild card additions - 1 strip lemon zest, sliced very thinly, a handful of grapes, shaved Parm</div>
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And again here, I used (a different) pickle brine as the base for the vinaigrette. Good eating indeed.</div>
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However you plan on celebrating the holidays, do so conscientiously.</div>
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Buy the good stuff, from family farmers. </div>
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Honor the elders and indigenous. </div>
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Cook with people you can learn from, or with those who want to learn from you. </div>
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Share food with those you love.</div>
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Make it beautiful. </div>
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com0tag:blogger.com,1999:blog-5248188797194132119.post-14229145763141162762017-08-03T17:49:00.002-04:002017-08-03T18:09:04.765-04:00Making magic spontaneously, the recent story of my life<div dir="ltr" style="text-align: left;" trbidi="on">
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This year has been so busy, that in a search through my archives for a recent project I realized I've been playing catch with food in my fridge on repeat, for months. Catch. Toss. Repeat.<br />
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It is true that sometimes I am able make space in my schedule and a grocery run for a deliberate drool-worthy dish (hello <a href="https://www.instagram.com/p/BXLLKOUFmXm/?taken-by=melinahammer">peach and squash blossom pizza</a>, <a href="https://www.instagram.com/p/BXJM801FXMI/?taken-by=melinahammer">2x</a>!). Usually though, with the juggle of work projects and my abomination of waste, I eat all the leftovers - giving them new leases on life for our daily sustenance.<br />
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Really, there are no complaints. Especially fortuitous is that this method has at its foundation, refined my "let's-spontaneously-create-something-amazing" muscle. Lucky for husband and me, we like eating this way.<br />
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Last Sunday's breakfast is a perfect example. Freshly harvested squash blossoms from a neighborhood volunteer and the community garden, some plump shiitakes, and things-needing-using-up frittata. The weather was still quite hot so I opted not to turn on the oven, and instead cooked the thing using just the stovetop.<br />
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It turned out gloriously. There was a slight crust on the bottom from the hard seared greens + mushrooms, and soft eggy top studded with delicate flowers.<br />
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With a much-needed moment of pause between projects - its own sort of vacation before the momentum of fall kicks in - I thought with all the recent Instagram requests to share a few more recipes from the last week or two. These creations happily passed through the kitchen and our bellies, and they are each worth making for yours.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Crunchiest summer salad</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Plump buttery scallops with Meyer lemon, peaches, and fennel</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Wild blues, blacks, and wineberry galette</i></td></tr>
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<i>Squash blossom - shiitake frittata</i><br />
<i>Serves 2-4</i><br />
<i><br /></i>
1 large handful (or what you have) fresh squash blossoms, brushed of debris and any clingy insects<br />
5-8 shiitake mushrooms, stems trimmed and halved (or quartered if large)<br />
1/4 cup heavy cream<br />
3-5 pasture raised eggs<br />
Parmigiano-Reggiano, for grating<br />
extra virgin olive oil, for sautéing<br />
sea salt and freshly cracked pepper<br />
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<i>Add to the foundation your mix of "needs-using-up" greens or other support veggies</i><br />
I had:<br />
a small gem lettuce<br />
wilting arugula<br />
a handful of parsley<br />
the tops from a bunch of amaranth<br />
a few sprigs of thyme<br />
there were also some wayward pepitas and purslane tips (leftovers from a composed salad)<br />
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Whisk eggs and a pinch of salt in a medium bowl until frothy. Set aside.<br />
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In a medium heavy-bottomed enameled or cast-iron skillet over medium high heat, brown the shiitakes in a small glug of olive oil on all sides, about 7 minutes total. Add gem lettuce or other greens/veg and hard sear without disturbing, for 3-5 minutes.<br />
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Lower heat to medium, drizzle olive oil around the perimeter of pan and lean so that pan sides get a light coating in oil. Use tongs or a wide spatula to prevent the cooked veg from spilling out as you do so.<br />
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Pour beaten eggs into pan and arrange mushrooms and greens to your liking. Nestle squash blossoms into mixture, followed by thyme sprigs. Season with s+p.<br />
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Tilt pan to one side to allow beaten egg to seep to pan edge and repeat on opposite side, until only a very light surface liquid remains. In a circular gliding motion, use the blade of a silicone spatula to separate egg from inner edge of hot pan. Once that is done, after another minute, give the pan a good jostle to ensure frittata is not stuck to pan bottom. If any portion remains stuck, gently glide spatula under frittata to free it.<br />
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Drizzle cream over frittata, followed by grated Parm. Lower heat to medium-low and cover, leaving pan lid slightly askew. After 3 minutes longer, frittata should be just-done. Check, cook a couple minutes longer if needed, then remove from heat.<br />
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Give a final shower of Parm - to your liking - and cut into wedges. If you are using soft herbs (dill or chives, for example) add them just before serving. Serve warm or room temperature.<br />
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<i>Crunchiest summer salad</i><br />
<i>Serves 1 hungry body </i><br />
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1 corncob, shucked and silk removed<br />
2-3 small zucchini<br />
pickle brine - I pickled field garlic back in spring and used the brine from it<br />
good olive oil<br />
1 large handful sugar snap peas, ends trimmed and seams removed<br />
1 handful fresh parsley, chopped<br />
1-2 thin scallions, finely sliced<br />
finely grated zest from 1 organic lemon<br />
sea salt and freshly cracked pepper<br />
flake salt, for serving<br />
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Make zoodles - I use a mandoline placed over a bowl. Dress zoodles with the pickle brine and a glug of oil and carefully toss to coat. Season with s+p.<br />
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Cut kernels off the cob. Use the freshest available as you won't be cooking the corn, and the juicy sweetness fades over time (leaving only starchiness). Slice snap peas on the diagonal and toss with corn. Season with s+p.<br />
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For presentation, shape zoodles into nests on a serving dish and spoon corn-snap pea mixture on top. Add as much freshly cracked pepper as you like, and a sprinkle of flake salt. Scatter parsley and scallions, drizzle all with a little more olive oil and another spoonful or two of brine, and serve at once.<br />
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<i>Scallops with Meyer lemon, </i><i>peaches, and </i><i>fennel</i><br />
<i>Serves 2</i><br />
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6 large day boat scallops<br />
1 small fennel bulb<br />
2 tree-ripened peaches<br />
1 Meyer lemon<br />
1 tbsp grain mustard<br />
1 tbsp butter<br />
good olive oil<br />
sea salt and freshly cracked pepper<br />
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Remove scallops from refrigerator, pat dry, and allow to come to room temp. Season with salt and pepper on both sides.<br />
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Trim top and bottom from lemon and place a flat side onto cutting board. Working along the curve, slice skin-pith layer from flesh in strips, turning as you go. Squeeze any juice in the strips into a large bowl then discard. Cut lemon into supremes into the bowl, then squeeze the juice from the membrane.<br />
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Cut fennel in half lengthwise. Use a mandoline placed over the bowl to shave fennel, reserving the fronds. Add a drizzle of oil and the mustard, and season with s+p. Gently toss the mixture to combine.<br />
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Heat a cast-iron skillet over high heat until near smoking. Add a glug of olive oil and quickly swirl, then place scallops into pan equidistant from one another. They should immediately vigorously sizzle. After a minute or two - do not disturb them - add 1 tbsp butter, dragging it in between each scallop.<br />
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Sear for 3 more minutes, tilting pan once or twice to keep the hot fat flowing around them. Turn scallops over and baste their caramelized surfaces with spoonfuls of the hot fat. Repeat basting as you sear for one minute longer, then remove scallops from heat, transfer to a plate, and pour pan juices over.<br />
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Cut peaches into slices. On two plates, divide fennel mixture and layer with peach slices and reserved fennel fronds, and nestle scallops on top, pouring the pan juices over all. Add a final sprinkle of sea salt and freshly cracked pepper, and eat at once.<br />
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<i>Wild berry galette</i><br />
<i>Serves 6-8</i><br />
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<i>for the filling</i><br />
2-2 1/2 cups mixed berries, rinsed and drained - I went foraging and Nature provided this gem-mix of wild black and blueberries, and wineberries<br />
juice from 1/2 lemon<br />
2 tbsp tapioca flour<br />
3 tbsp organic cane sugar<br />
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<i>for the dough</i><br />
1 1/4 cups AP flour<br />
3/4 cup <a href="https://honoremill.org/">Honoré Farm+Mill</a> Sonora wheat flour<br />
1/2 cup <a href="http://www.farmergroundflour.com/">Farmer Ground</a> rye flour<br />
8 oz unsalted butter, cut into cubes, freezer-cold<br />
1/4-1/3 cup goat milk plain yogurt<br />
1 tsp organic cane sugar<br />
1 tsp kosher salt<br />
freshly cracked pepper for subtle spice, to your taste (optional)<br />
1 egg, for wash<br />
demerara sugar, for sprinkling<br />
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I am a huge fan of mixing dough by hand but truly have not had the time in recent day-to-day work. If you prefer to make dough that way, bravo. <a href="http://melinaphotos.blogspot.com/2015/10/brown-butter-rosemary-apple-pie-at.html">Click here</a> for a bit of guidance.<br />
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Pulse dry ingredients in the bowl of a food processor to combine. Add butter and pulse in 3 second intervals until the mixture resembles a coarse meal with numerous pea-sized bits. Drizzle in the yogurt with the machine running at 3 second intervals until the dough holds together. Be careful not to over-mix. To test: remove processor top and if when squeezed, it holds together, it is ready. If not, add a small drizzle more, pulsing as you do so.<br />
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Empty dough out onto cellophane laid onto your work surface, into two equal piles. Work all the bits in one pile together into a cohesive ball, then flatten into a disk and wrap securely. Repeat with the second pile. Refrigerate for at least 20 minutes for the dough to mellow, up to 3 days in advance. If you don't have another galette waiting in the wings for the second disk, it can be frozen (wrap in a layer of foil and then a resealable plastic bag) for up to 3 months.<br />
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For the fruit filling, combine all ingredients and gently toss to coat. You can do this step a day in advance.<br />
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Remove the dough from refrigerator 10 minutes before you plan to roll it out. On lightly floured parchment, roll dough, making a 1/8 turn with each pass of the rolling pin. Be deliberate - if dough is too cold it will split as you roll. If it is too warm it will smear. Transfer dough to a rimmed baking sheet and refrigerate if too warm, or give it another minute or two sitting on your work surface if too cold.<br />
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When ready, dough should be 1/8-1/4 inch thick, about 14 inches across. Leave a 3-inch border all around and make a shallow pile of the fruit mixture in the center. Reserve most of the liquid for just before baking.<br />
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Fold pastry onto fruit, gathering and pleating as you go. Seal creases together with a light paint of water and pressure from your fingers. On the baking sheet, transfer galette to the refrigerator for at least 1 hour, up to overnight, or freeze for 1/2 hour.<br />
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Preheat oven to 400 degrees F. Before placing galette in the oven, whisk together the fruit juices/tapioca/sugar mixture and carefully spoon it over the fruit. Beat egg, paint eggwash all over pastry, then sprinkle Demerara sugar for a light, glittery coating.<br />
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Bake for 30 minutes until golden, checking after 20 for even browning. Reduce the temperature to 375 once the crust has become golden brown, baking until the juices bubble, about 10-15 minutes more.<br />
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Cool galette completely on a wire rack. Slice and serve plain, or with ice cream or crème fraîche.<br />
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Now I want to make each of these again and relive the delight they provided me the first time 'round....<br />
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For some of my recent work out in the world:<br />
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<i>amazing <a href="https://latourangelle.com/recipes/wild-salmon-walnut-oil-fried-sage-gremolata/">wild salmon and fried sage gremolata</a> with this season's <a href="https://driftersfish.com/">Driftersfish</a> sockeye and <a href="https://latourangelle.com/">La Tourangelle</a> walnut oil</i><br />
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<i>The New York Times <a href="https://cooking.nytimes.com/recipes/1018842-striped-bass-allamatriciana">butteriest fish all-Amatriciana</a>, <a href="https://cooking.nytimes.com/recipes/1018775-watermelon-chaat">watermelon chaat</a>, and <a href="https://cooking.nytimes.com/recipes/1018776-namoura-syrup-soaked-semolina-cake">namoura semolina cake</a></i><br />
<i><br /></i>
<i><a href="http://edibledelmarva.ediblecommunities.com/">Cover beauty</a> for the newest Edible magazine on the block</i><br />
<i><br /></i>
<i>Kid Chef <a href="https://stampington.com/Where-Women-Cook-Summer-2017">minty lamb burgers</a> in the latest Cooking with Kids, Where Women Cook</i><br />
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<i>New best-selling <a href="https://www.amazon.com/Instant-Pot%C2%AE-Obsession-Ultimate-Everything/dp/1943451583">Instant Pot</a> book cover and new <a href="https://www.amazon.com/Healthy-Air-Fryer-Cookbook-Recipes/dp/193975416X/ref=sr_1_15?s=books&ie=UTF8&qid=1501795389&sr=1-15-spons&keywords=air+fryer+cookbook&psc=1">Air Fryer</a> cover</i><br />
<i><br /></i>
<i>Food styling, Knorr selects Pinterest campaign - <a href="https://www.pinterest.com/pin/287386019955060398/">here</a>, <a href="https://www.pinterest.com/pin/258253359866075322/">here</a>, <a href="https://www.pinterest.com/pin/91549804908226276/">here</a>, and <a href="https://www.pinterest.com/pin/772859986024730215/">here</a> </i><br />
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Follow my daily adventures in food over on <a href="https://www.instagram.com/melinahammer/">Instagram</a> for round-the-clock inspiration. Make something delicious for yourself this weekend. :)</div>
Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com0tag:blogger.com,1999:blog-5248188797194132119.post-13626801765068391282017-05-03T16:57:00.000-04:002017-05-03T22:40:14.295-04:00Rhubarb Upside-down Cake, California Dreaming<div dir="ltr" style="text-align: left;" trbidi="on">
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Three cheers for Spring! I'm one of those people who doesn't really go for winter, but understand that I live in the northeast and so do what you do - prepare for it, <a href="http://melinaphotos.blogspot.com/2014/12/happy-new-year-last-minute-tasty-bites.html">get cozy</a>, eat <a href="http://melinaphotos.blogspot.com/2015/01/aromatic-poached-salmon-with-anthology.html">soothing foods</a>, embrace the shorter days with more <a href="http://melinaphotos.blogspot.com/2014/12/winter-stew-and-soppressata-cheese.html">at-home enjoyment</a>. But by February every year, I feel kinda hateful. All that grey - on top of the chill - just gets me down. </div>
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So when I saw the first stalks of crimson rhubarb at my local specialty market I seized on them. At home, I lingered on how I could give them best expression and when I landed on this upside-down cake, it was a done deal. It is pretty amazing. Worth doing on repeat. I've even been thinking about using the basic recipe towards stone fruit such as plums when they come into season, as well as grapes. If you make it, I'd love to hear how you like it too.</div>
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To the grey, happily moving (mostly) along by now... a dear friend was set to get married in March, out in California. I hadn't been there in years - good enough reason to go - never mind that I couldn't miss her most special day. So sweet husband and I decided to make a layered experience of the trip... and we did that in spades.</div>
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To our good fortune, the onslaught of rain the previous month made for some of the most epic, abundant blooms we've ever seen. I can recall a few instances where we had to pick our jaws up off the ground at how beautiful it all was. And the sunshine! So abundant and warming, just when we needed it most (we escaped NY on a 39 degree very rainy day). </div>
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Here are some favorite moments. You'll pardon me that there are so many, I hope. It was all of a dream - so good in fact, we've talked since about moving there. Time will tell, but the winds of change are definitely a-blowing...</div>
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<i>(Scroll to bottom for cake recipe!)</i></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-FFlLydNyIhs/WQnzTuG_BVI/AAAAAAAAGbQ/ATmquauxlCwTbSlHBeQhxE0w8F52Y_xlACLcB/s1600/_DSC1850.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-FFlLydNyIhs/WQnzTuG_BVI/AAAAAAAAGbQ/ATmquauxlCwTbSlHBeQhxE0w8F52Y_xlACLcB/s1600/_DSC1850.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>a moment from the absolutely breathtaking Big Sur</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://www.instagram.com/gjelinatakeaway/">Gjelina Take Away</a> leftovers - happy next-day breakfast</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-4dVVMeLbk1E/WQoi4GFONZI/AAAAAAAAGcU/sy4Q5z__ykIqR6ff_GERUB-d92w_82dQwCLcB/s1600/citrus.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://2.bp.blogspot.com/-4dVVMeLbk1E/WQoi4GFONZI/AAAAAAAAGcU/sy4Q5z__ykIqR6ff_GERUB-d92w_82dQwCLcB/s640/citrus.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Santa Monica farmers market - sent off with bags and bags of <a href="https://www.instagram.com/jjslonedaughterranch/">JJS Lone Daughter Ranch </a>goodies</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ztJmU2qHsQs/WQoh3e_6aGI/AAAAAAAAGcI/PH40nYoNS849oUiiVDfO2H-zEjtZ5jA9wCLcB/s1600/2017-03-29-13.29.49.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://1.bp.blogspot.com/-ztJmU2qHsQs/WQoh3e_6aGI/AAAAAAAAGcI/PH40nYoNS849oUiiVDfO2H-zEjtZ5jA9wCLcB/s1600/2017-03-29-13.29.49.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>First thing I did with the market bounty...</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-c-X8ACX7e54/WQoh3V8cJRI/AAAAAAAAGcE/DFYT52r7JMIlAyy0LkSGbmkKQ7hExpgzgCLcB/s1600/2017-03-30-15.06.08.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-c-X8ACX7e54/WQoh3V8cJRI/AAAAAAAAGcE/DFYT52r7JMIlAyy0LkSGbmkKQ7hExpgzgCLcB/s1600/2017-03-30-15.06.08.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The. Cutest.</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-RKk7Aq2VqZ4/WQolDvYjAvI/AAAAAAAAGck/0OGdu7U08XcAfLWomVh19F4c5kBfCqXlgCLcB/s1600/2017-03-30-15.44.27-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-RKk7Aq2VqZ4/WQolDvYjAvI/AAAAAAAAGck/0OGdu7U08XcAfLWomVh19F4c5kBfCqXlgCLcB/s1600/2017-03-30-15.44.27-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Died and went to heaven with the grain bowl at <a href="https://www.instagram.com/sqirlla/">Sqirl</a></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>roaming Silver Lake</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-WylGMytzuBw/WQopG7PPMzI/AAAAAAAAGdw/kxD7B7_SgfganCQVE_D8pUdSY3PPnhJmwCLcB/s1600/_DSC0949.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-WylGMytzuBw/WQopG7PPMzI/AAAAAAAAGdw/kxD7B7_SgfganCQVE_D8pUdSY3PPnhJmwCLcB/s1600/_DSC0949.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I mean. </i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Casual but amazing Santa Barbara beauty</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-3PsQIayN0xQ/WQoo-3QasdI/AAAAAAAAGdg/ze1Co0IZsYIrMXHVpuYB_iTBAZRa20RRACLcB/s1600/2017-04-01-18.16.31.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-3PsQIayN0xQ/WQoo-3QasdI/AAAAAAAAGdg/ze1Co0IZsYIrMXHVpuYB_iTBAZRa20RRACLcB/s1600/2017-04-01-18.16.31.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cocktail hour at the Biltmore with friend Betty</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-4mA6-8KdiWY/WQoo-8PKWJI/AAAAAAAAGds/gWXIr8NYlWkQEZY92ZG4JUy9Q9IKmQzjgCLcB/s1600/2017-04-02-11.09.16-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-4mA6-8KdiWY/WQoo-8PKWJI/AAAAAAAAGds/gWXIr8NYlWkQEZY92ZG4JUy9Q9IKmQzjgCLcB/s1600/2017-04-02-11.09.16-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Betty went to market and so I whipped this up. Eaten al fresco on a lazy Sunday.</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-g0amAIDqkR4/WQoqPQVOugI/AAAAAAAAGeU/XNEgRLCxb_kMI65PhTOMUnVqzkA8ZL4JwCLcB/s1600/2017-04-02-15.08.51.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-g0amAIDqkR4/WQoqPQVOugI/AAAAAAAAGeU/XNEgRLCxb_kMI65PhTOMUnVqzkA8ZL4JwCLcB/s1600/2017-04-02-15.08.51.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Northbound...</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-6rDHamkKIVI/WQoqPXy0EwI/AAAAAAAAGeY/MUqFIQ6d6lI59XeWhsSU_2McLIKsmdAEACLcB/s1600/2017-04-02-15.29.01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-6rDHamkKIVI/WQoqPXy0EwI/AAAAAAAAGeY/MUqFIQ6d6lI59XeWhsSU_2McLIKsmdAEACLcB/s1600/2017-04-02-15.29.01.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>taken with my phone from our moving car with audible gasp</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-Ju8MqiGvMcc/WQoqPgd1FlI/AAAAAAAAGec/C4V7Trp2gmMKYu2O1TywHK1QCgSnuJp1ACLcB/s1600/2017-04-03-11.22.26.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-Ju8MqiGvMcc/WQoqPgd1FlI/AAAAAAAAGec/C4V7Trp2gmMKYu2O1TywHK1QCgSnuJp1ACLcB/s1600/2017-04-03-11.22.26.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Next destination, lazing the afternoon away with old friends</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-XgG0YfamiMM/WQoqPgAUoZI/AAAAAAAAGeg/dc3lam7Qts0tSKyZJ-xdMotITnaOxCxDwCLcB/s1600/2017-04-03-19.01.02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-XgG0YfamiMM/WQoqPgAUoZI/AAAAAAAAGeg/dc3lam7Qts0tSKyZJ-xdMotITnaOxCxDwCLcB/s1600/2017-04-03-19.01.02.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>poolside cocktail hour</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-6C5pOkrqufo/WQoqQEW1unI/AAAAAAAAGew/ffgsczOPeDcuhKSBpjOfMXIkYk4awluawCLcB/s1600/2017-04-04-09.54.02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-6C5pOkrqufo/WQoqQEW1unI/AAAAAAAAGew/ffgsczOPeDcuhKSBpjOfMXIkYk4awluawCLcB/s1600/2017-04-04-09.54.02.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Making my hosts my favorite breakfast</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>being on the road was almost as much fun as being someplace...</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Carmel Valley retreat</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>fragrant lupines</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>sea baubles</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Point Lobos</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-OyauXR27ghA/WQot5EoMt1I/AAAAAAAAGfY/ZeAph90tzgE7U7xM9xXpwTWEhcMHXELWwCLcB/s1600/_DSC1763.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-OyauXR27ghA/WQot5EoMt1I/AAAAAAAAGfY/ZeAph90tzgE7U7xM9xXpwTWEhcMHXELWwCLcB/s1600/_DSC1763.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Barnacles waiting out low tide</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-c93tUt-W69I/WQot5Omkb8I/AAAAAAAAGfc/N6l7rhzFZ-c0QPyPnJCOHvCuAsaKOXctACLcB/s1600/_DSC1779.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-c93tUt-W69I/WQot5Omkb8I/AAAAAAAAGfc/N6l7rhzFZ-c0QPyPnJCOHvCuAsaKOXctACLcB/s1600/_DSC1779.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Lovely - but wary - little crab</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-iet0QKiHnuA/WQot5aeQRhI/AAAAAAAAGfg/VImaOj6S2_MiRbub_WRhv9duQAwCVW43wCLcB/s1600/_DSC1787.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://4.bp.blogspot.com/-iet0QKiHnuA/WQot5aeQRhI/AAAAAAAAGfg/VImaOj6S2_MiRbub_WRhv9duQAwCVW43wCLcB/s640/_DSC1787.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>If I had more time I would have harvested some for dinner</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-r_KpwXl8FUk/WQot5hsB6xI/AAAAAAAAGfw/MowesqCyGu4K6KMWmfLbVofWqYzWqrpUQCLcB/s1600/_DSC1825.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-r_KpwXl8FUk/WQot5hsB6xI/AAAAAAAAGfw/MowesqCyGu4K6KMWmfLbVofWqYzWqrpUQCLcB/s1600/_DSC1825.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>breathtaking Big Sur</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-2gy2DRibqAY/WQot5qm2HpI/AAAAAAAAGf0/fjaKbN9zZ9YAmXdhsylCtdmCdJUac5uIwCLcB/s1600/_DSC1865.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-2gy2DRibqAY/WQot5qm2HpI/AAAAAAAAGf0/fjaKbN9zZ9YAmXdhsylCtdmCdJUac5uIwCLcB/s1600/_DSC1865.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>searching for a good picnic location....</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-XbRAovFMj7g/WQot5wBfnlI/AAAAAAAAGgA/2hl8he3TqSsQT9wKunkoJRyCXgvzDWyxACLcB/s1600/_DSC1913.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-XbRAovFMj7g/WQot5wBfnlI/AAAAAAAAGgA/2hl8he3TqSsQT9wKunkoJRyCXgvzDWyxACLcB/s1600/_DSC1913.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>we settled on a formidable cliff edge for picnic, only to realize we both felt vertigo</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ouumU1g3BJE/WQot545baUI/AAAAAAAAGgE/H5c6VRPr6SksHQPMPAj9XVkWI5AFX4zBACLcB/s1600/_DSC1966.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-ouumU1g3BJE/WQot545baUI/AAAAAAAAGgE/H5c6VRPr6SksHQPMPAj9XVkWI5AFX4zBACLcB/s1600/_DSC1966.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>found a way down to the beach and then rolled out this feast</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-zRI3sPn-Ga0/WQot6iPgOLI/AAAAAAAAGgo/k9rKdbGWfMQHgAyidwukGluebkoGM0KjQCLcB/s1600/_DSC2432.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-zRI3sPn-Ga0/WQot6iPgOLI/AAAAAAAAGgo/k9rKdbGWfMQHgAyidwukGluebkoGM0KjQCLcB/s1600/_DSC2432.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>last moments before our flight home, shot by <a href="https://www.instagram.com/jimlafferty/">Jim Lafferty</a> back in LA, 'gramming</i></td></tr>
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<ol class="ingredient-list" data-spx-slot="1" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><br />Now you know....</ol>
<ol class="ingredient-list" data-spx-slot="1" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><br />So much beauty. Time to book another flight out and see it all again!</ol>
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<ol class="ingredient-list" data-spx-slot="1" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><i>Perfectly spring rhubarb upside-down cake</i><br /><br />1 ¼ cups butter, at room temperature, plus more for the pan<br /><ol class="ingredient-list" data-spx-slot="1" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;">½ lb rhubarb (more if you have more available), cut on a diagonal into 2 to 4-inch segments</ol>
⅓ cup packed light brown sugar </ol>
<ol class="ingredient-list" data-spx-slot="1" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><ol class="ingredient-list" data-spx-slot="1" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;">1 cup organic cane sugar</ol>
2 cups all-purpose flour<br />1¼ tsp baking powder<br />½ tsp kosher salt<br />1 healthy tsp grated lemon zest (from 1 organic lemon)<br />1 tsp vanilla extract<br />4 pasture raised eggs, at room temperature<br /><ol class="ingredient-list" data-spx-slot="1" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;">½ cup whole milk kefir</ol>
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<li style="box-sizing: border-box; color: #252525; line-height: 1.5; margin: 0px 0px 1.125rem; padding: 0px; position: relative;"><span style="font-family: inherit;">Preheat the oven to 350°F. Butter and line an 8-inch springform pan with parchment. Butter the parchment and sides of pan.</span></li>
<li style="box-sizing: border-box; color: #252525; line-height: 1.5; margin: 0px 0px 1.125rem; padding: 0px; position: relative;"><span style="font-family: inherit;">Toss the rhubarb and the brown sugar together in a bowl. Arrange the rhubarb segments into a radial shape at the bottom of the pan. Scrape any sugar left in the bowl into the pan amidst the rhubarb.</span></li>
<li style="box-sizing: border-box; color: #252525; line-height: 1.5; margin: 0px 0px 1.125rem; padding: 0px; position: relative;"><span style="font-family: inherit;">Using a fork, stir the flour, baking powder, and salt to incorporate. In a large bowl, beat the butter, sugar, and lemon zest with an electric mixer until light and fluffy, about 4 minutes. Scrape down the sides of the bowl. Add the vanilla and then the eggs one at a time, beating after each addition.</span></li>
<li style="box-sizing: border-box; color: #252525; line-height: 1.5; margin: 0px 0px 1.125rem; padding: 0px; position: relative;"><span style="font-family: inherit;">Stir in the kefir on low speed (the mixture may look curdled, which is fine). Gradually add the flour mixture and mix to combine. </span><span style="font-family: inherit;">Spoon the batter over the rhubarb and spread to even out.</span></li>
<li style="box-sizing: border-box; color: #252525; line-height: 1.5; margin: 0px; padding: 0px; position: relative;"><span style="font-family: inherit;">Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 15 minutes, then run a thin knife along the circumference before releasing springform collar. Invert cake onto a platter. Peel away parchment paper and cut cake into wedges. Serve warm or at room temperature with whipped cream.</span></li>
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com10tag:blogger.com,1999:blog-5248188797194132119.post-77160394957057244082016-12-14T14:50:00.000-05:002016-12-14T14:50:18.253-05:00Kid Chef Holiday Giveaway & Edible Gifts<div dir="ltr" style="text-align: left;" trbidi="on">
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It's been a terrific year empowering young folks in the kitchen. Happily, <u>Kid Chef </u>is actually making a mark on people of all ages, giving countless people new adventures in cooking! To celebrate, my publisher is hosting a special holiday giveaway…. It's t<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">he perfect gift for the kid on your list who loves to cook. </span></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">*</span></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Feed your Kid Chef's Curiosity* Giveaway: order your young one - or another budding chef in your life - a holiday copy of </span><span style="color: #222222;"><u>Kid Chef</u></span><span style="background-color: white; color: #222222;"> and be entered to win a kid-friendly cooking kit, complete with BPA-free mixing bowls, measuring cups+spoons, kitchen timer, and a kid-size chef's apron. Click <a href="http://bit.ly/KidChefContest">here</a> for all the details. When you place your order and forward confirmation, </span></span><span style="background-color: white; color: #222222; font-family: inherit;">you’re automatically entered to win! Giveaway ends this Saturday, December 17th, at 11:59pm EST. Good luck and happy cooking!</span></div>
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<span style="background-color: white; color: #222222; font-family: inherit;">For this holiday season, I am sharing good food with family and friends, with the understanding that handmade and delicious makes all hearts full. </span></div>
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<span style="background-color: white; color: #222222; font-family: inherit;">For some lucky folks, I made membrillo - aka quince paste - using my friend <a href="http://melinaphotos.blogspot.com/2013/02/luminary-series-leda-meredith.html">Leda</a> <a href="http://ledameredith.com/">Meredith's</a> recipe. </span></div>
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In late summer, I infused a nice brandy with local wild black cherries. I made dark chocolate truffles and added some of the fragrant liqueur while mixing together these heady treats. <br />
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The great thing about both of these edible gifts is that they'll keep in the refrigerator for a while. Which means, in the midst of the rest of holiday plans and prep, you can parcel the process into manageable bits, making truly wow-factor gifts without coming up depleted. It's a win-win for everyone… :)<br />
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<i>Membrillo <br />makes enough for 9 x 11 pan</i><div>
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3 1/2 pounds quinces<br />2 pounds granulated sugar<br /><br />Wash and peel the quinces, reserving the peels. Core them, adding the cores to the reserved peels. Chop the remaining quince into approximately 2-inch chunks. Tie the peels and cores up in cheesecloth or in a clean muslin bag.</div>
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<br />Put the chunks of quince and the bundle of peels and cores into a large pot. Add water to cover by approximately 1 inch. Bring to a boil over high heat. Reduce heat and simmer for 1 to 1 1/2 hours until the quince chunks are mushy-soft.<br /><br />Remove and discard the bundle of peels and cores. Strain the remaining cooked quince through a very fine meshed strainer or a double layer of cheesecloth set in a colander (you can use the liquid that strains out to make quince jelly). Leave the quince to strain for 1-2 hours.</div>
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Puree the strained quince mash in a food processor or run through a food mill. Weigh or measure the puree, then transfer it to a large pot. Add an equal amount by weight of granulated sugar.</div>
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Cook over low heat until very thick, approximately 1 1/2 hours. Stir constantly initially, to dissolve the sugar, and frequently after that. </div>
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When it is done the quince paste will stick to a wooden spoon, and if you drag the spoon over the bottom of the pot it will leave a rut that does not fill in immediately with the quince. Be careful towards the end of the cooking time to stir often, so that it doesn't burn.</div>
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Lightly grease a 9 x 11 inch baking dish. Spread quince paste in the dish, smoothing the surface with the back of a spoon. It should be about 1 1/2-inches thick. Let the paste cool in the baking dish.<br /><br />Dry the paste in your oven at the lowest setting, not higher than 125F/52C, for 8 hours or overnight. If your oven doesn't go this low, prop its door open with a dishtowel or the handle of a wooden spoon. </div>
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The surface should be glossy, not sticky to the touch. Place the quince paste in its baking dish into the refrigerator for 2 hours. Run a knife around the edges. Invert the quince paste onto a plate or sheet of parchment. Cut into small blocks and securely wrap in cellophane or parchment paper, and store in a sealed container in the refrigerator for up to 3 months.<div>
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<i><span style="font-family: inherit;">Black cherry brandy-infused chocolate truffles</span></i></div>
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<i><span style="font-family: inherit;">makes 30-40 truffles</span></i></div>
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<span style="font-family: inherit;">1 lb </span><span style="background-color: white; color: rgba(0, 0, 0, 0.8); font-family: inherit;">semi-sweet or bittersweet chocolate disks or chips (62% cacao or higher), or a block chopped into small pieces - I used Callebaut</span><span style="background-color: white; color: rgba(0, 0, 0, 0.8);"><span style="font-family: inherit;">1 cup heavy whipping cream</span></span><br />
<span style="background-color: white; color: rgba(0, 0, 0, 0.8);"><span style="font-family: inherit;">3 tbsp brandy or liqueur of your choice (Gran Marnier, Luxardo, and Poire Williams are all good) - if you want to infuse, allow at least a month for the infusion to meld, up to 6 months</span></span><br />
<span style="background-color: white; color: rgba(0, 0, 0, 0.8);"><span style="font-family: inherit;">unsweetened cocoa, for dusting</span></span><br />
<span style="background-color: white; color: rgba(0, 0, 0, 0.8);"><span style="font-family: inherit;">1/2 tsp kosher salt</span></span><br />
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<span style="background-color: white;"><span style="font-family: inherit;">Place the chocolate disks or pieces into a mixing bowl. </span></span><br />
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<span style="background-color: white;"><span style="font-family: inherit;">In a small saucepan, bring the cream, brandy (or other liqueur), and salt to a simmer, stirring and scraping down the sides occasionally. Pour mixture over the chocolate and let sit for 5 minutes. </span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;">Fold the cream and chocolate into each </span>other, until uniform and silky. Refrigerate for 1 hour or until slightly firm, then, using a melon baller, scoop ganache into rough spheres. Refrigerate the lot, placed on a parchment-lined baking sheet, for 30 minutes-1 hour, then quickly roll them (so that they do not melt) between your palms to even their shapes. </span><br />
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<span style="font-family: inherit;">Place enough cocoa to easily coat the truffles in a small shallow bowl. Roll truffles around through the cocoa, then tap each lightly to free any excess. Refrigerate again, layers separated by parchment, in a sealed container until gift-giving time, and at that time, bring to room temperature.</span><br />
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<span style="font-family: inherit;">Merry Christmas, Happy Hanukkah, Happy Kwaanza. Give time to slow down, even if only a day or two, and enjoy your family and loved ones. </span><span style="font-family: inherit;">By so many an account 2016 has been a rough one, but it doesn't make the precious nature of our time any different. See you in 2017! xxx</span></div>
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com4tag:blogger.com,1999:blog-5248188797194132119.post-13584059048284765462016-11-16T12:36:00.000-05:002016-11-16T12:36:39.046-05:00Sultry Umami Dandelion Greens, Favorite Brussels Salad, Thanksgiving Thoughts<div dir="ltr" style="text-align: left;" trbidi="on">
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I hadn't planned on making this, a fridge bursting with work projects and all. But I seized upon this bunch of greens so bright and crisp and decided there was room for *one more* recipe, a tangent to indulge myself in the mix of cooking and shooting out-soon cookbooks and far-away magazine stories.<br />
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I realized recently that a lot of what I make is what-to-do-with-leftovers, or rescuing food, as I like to call it: creating an exciting meal from the stragglers leftover from work. Sometimes my best eating comes from this spontaneous way of working; I'm not complaining. But it isn't often I go to market and just buy food that I want to make.<br />
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A good dandelion salad can be cathartic. I was determined to make the best that I knew how.<br />
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And then it almost didn't happen... There was the month-long, seemingly never-ending move (the second in two years!) which had me maxed out. We moved house, office, and studio. Add to that, I am a collector and supply the props for nearly all that I shoot, so this was a certain kind of, ahem, undertaking…. Then hosting family in the first week at new home, new jobs to tackle….you understand.<br />
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Despite coming up short for long enough that the greens were near spent, I set aside time and relished the experience. At last.<br />
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And, ate almost the entire platter, save for a few stems for dear husband later. So he, too, would know just how magnificent it was.<br />
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Consider this at your Thanksgiving feast. It strikes a bright note to offset the many rich foods you may be serving, and is just So. Damn. Good.<br />
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<i>Sultry-umami dandelion greens salad</i><br />
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<span style="background-color: white; color: #222222; font-family: inherit;">1 bunch dandelion greens, rinsed, patted dry, ends trimmed</span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">2 tsp white wine vinegar </span></span><br />
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<span style="font-family: inherit;">3 cloves garlic</span></div>
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<span style="font-family: inherit;">6 anchovy filets</span></div>
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<span style="font-family: inherit;">freshly cracked black pepper</span></div>
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<span style="font-family: inherit;">about 1/3 cup good extra virgin olive oil</span></div>
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<span style="font-family: inherit;">1/2 tsp finely chopped (rinse beforehand) preserved lemon rind, or more, to your taste*</span></div>
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<span style="font-family: inherit;">1/2 cup dry breadcrumbs</span></div>
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<span style="color: #222222; font-family: inherit;">a couple good glugs of evoo - or a tablespoon of bacon fat - to fry them in</span></div>
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<span style="color: #222222; font-family: inherit;">Over medium heat in a cast iron or enameled skillet, melt bacon fat or heat olive oil until it shimmers in the pan. Add breadcrumbs and mix together. Stirring occasionally, move breadcrumbs around the pan to brown evenly, no more than 5 minutes. Transfer them to a dish.</span></div>
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<span style="color: black;">Mash garlic and anchovies in a mortar and pestle to make a thick paste - kind of like </span><a href="http://melinaphotos.blogspot.com/2015/03/umami-grain-bowl-with-anthology-first.html" style="color: #222222;" target="_blank">this</a> dressing. Add freshly cracked black pepper and the vinegar, and whisk to combine. At a bare drizzle, whisk in the olive oil to emulsify. </div>
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If you are unsure about the consistency or if the dressing is in fact emulsifying, drizzle the oil more slowly, or stop altogether and look at the whisked mixture. Taste. Keep whisking. Add more oil as needed. The end result will be a deeply savory-tangy, velvety, uniform dressing which coats the leaves once tossed together in a large bowl.</div>
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After you have tossed the leaves and coated them well in the anchovy dress, transfer to a serving platter. Sprinkle the diced preserved lemon, then the crisp breadcrumbs over all. Give a final shower of black pepper, and serve at once.</div>
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*The idea for the preserved lemon is to impart occasional tangy-pickled citrusy-yum, rather than a heaviness of "salt". So, taste. Add the 1/2 teaspoon at first and see if it is indeed enough. You can add more as you like, or place a small dish with a bit extra beside the salad as you serve it, to pique interest, offering your guests their own taste.</div>
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See that you don't devour every last leaf and crumb.</div>
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Yesterday I shared another great salad on <a href="https://www.instagram.com/melinahammer/" target="_blank">Instagram</a>, which received many requests for "recipe please?" It too makes an ideal accompaniment to your Thanksgiving plans….<br />
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<i>Shaved Brussels sprouts & apple salad with hazelnuts and Parmesan</i><br />
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15-20 Brussels sprouts, rinsed and ends trimmed<br />
3-5 Granny Smith or Pink Lady apples (any tart, crisp apple is good)<br />
2 lemons<br />
good olive oil<br />
2/3 cup hazelnuts, toasted, rubbed of their skins, and crushed gently under the weight of a pan<br />
shaved Parmigiano Reggiano<br />
sea salt and freshly cracked pepper<br />
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Slice sprouts very thinly using a sharp knife or mandoline. Transfer the lacy pile to a large platter or serving bowl.<br />
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Slice apples into narrow wedges and add to the shaved Brussels sprouts. Cut a lemon in half and squeeze it over the apple slices to prevent oxidation. Gently toss the apples, lemon juice, and sprouts together. Drizzle olive oil over the mixture and taste for fat-acid balance. Add the other lemon - or just a half - and more oil as needed.<br />
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Top with the crushed hazelnuts. Using a vegetable peeler or cheese plane, shave Parm over all. Add freshly cracked pepper, a sprinkle of sea salt, and eat at once.<br />
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For more Thanksgiving ideas,<br />
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<a href="http://www.nytimes.com/2016/11/09/dining/cornbread-dressing-thanksgiving.html?ref=dining" target="_blank">This</a> cornbread dressing I made for The New York Times -<br />
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In <a href="http://www.nytimes.com/interactive/2016/11/16/dining/thanksgiving-dinner-in-america.html?hpw&rref=food&action=click&pgtype=Homepage&module=well-region&region=bottom-well&WT.nav=bottom-well&_r=0">today's New York Times</a>, which features 15 American Thanksgiving traditions, I produced the ultra cheesy baked <a href="http://cooking.nytimes.com/recipes/1018412-sweeney-potatoes">Sweeney Potatoes</a>, and the brioche-like Venezuelan <a href="http://cooking.nytimes.com/recipes/1018409-pan-de-jamon-venezuelan-ham-bread">"Pan de Jamon."</a> We are a nation of immigrants, of many wonderful traditions, and so much terrific food.<br />
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When Thanksgiving has passed, turn your mind to the end-of-year holidays and celebrate with these sour cherry ganache chocolate rye sandwich cookies, my last Bounty column with <a href="https://stampington.com/Where-Women-Cook-Autumn-2016" target="_blank">Where Women Cook</a>. Yes, the Creating from the Bounty column is ending, but don't worry. We dreamt up a new column for the next year, one which features Kid Chef! It'll be out December 1st...<br />
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But before Thanksgiving comes - and then goes - I want to share a few organizations that could use our help in the name of justice for all, and giving thanks. Whether you contribute time and/or money, give what you can in lieu of the recent election results.<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.foodandwaterwatch.org/">http://www.foodandwaterwatch.org</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-CWVnsfkHomI/WCvDx8T36YI/AAAAAAAAGQ0/Ulli9EMOacsDXgpI_zfL0aQdNuXF-GWGwCLcB/s1600/350-logo-org-bw.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="76" src="https://2.bp.blogspot.com/-CWVnsfkHomI/WCvDx8T36YI/AAAAAAAAGQ0/Ulli9EMOacsDXgpI_zfL0aQdNuXF-GWGwCLcB/s200/350-logo-org-bw.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://350.org/">https://350.org</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ObGpjHvkip4/WCvHhi6liuI/AAAAAAAAGRY/fH7fTWf1siEss6Bj9pQr3zIvPg1xDQgcACLcB/s1600/blm-logo-website-revised.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="22" src="https://1.bp.blogspot.com/-ObGpjHvkip4/WCvHhi6liuI/AAAAAAAAGRY/fH7fTWf1siEss6Bj9pQr3zIvPg1xDQgcACLcB/s200/blm-logo-website-revised.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://blacklivesmatter.com/about/">http://blacklivesmatter.com/</a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-p3C2Cjmp-xc/WCvFbT8e4uI/AAAAAAAAGRE/cMi86AQfYcEX37kToPQ7YCxlSu_ySoyCwCLcB/s1600/Screen%2BShot%2B2016-11-15%2Bat%2B9.32.57%2BPM.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-p3C2Cjmp-xc/WCvFbT8e4uI/AAAAAAAAGRE/cMi86AQfYcEX37kToPQ7YCxlSu_ySoyCwCLcB/s1600/Screen%2BShot%2B2016-11-15%2Bat%2B9.32.57%2BPM.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://sumofus.org/">http://sumofus.org</a><div style="text-align: left;">
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</td></tr>
</tbody></table>
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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://3.bp.blogspot.com/-Q6jEJeMyXK8/WCvGZb0nAGI/AAAAAAAAGRM/vVlN7zFQ3540EGvCVaUNsxBifNkGiuoNACLcB/s1600/naral-logo-600px-600dpi.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="49" src="https://3.bp.blogspot.com/-Q6jEJeMyXK8/WCvGZb0nAGI/AAAAAAAAGRM/vVlN7zFQ3540EGvCVaUNsxBifNkGiuoNACLcB/s200/naral-logo-600px-600dpi.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://actnow.prochoiceamerica.org/donate/161109_trumpelected_hptakeover/#.WCvGNneZOEI">https://actnow.prochoiceamerica.org/</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-RlhywJy84dc/WCvGw3OGvoI/AAAAAAAAGRQ/m8FrhKpKarkFjOOJb685skZhBYexGG82wCLcB/s1600/Screen%2BShot%2B2016-11-15%2Bat%2B9.38.32%2BPM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="40" src="https://2.bp.blogspot.com/-RlhywJy84dc/WCvGw3OGvoI/AAAAAAAAGRQ/m8FrhKpKarkFjOOJb685skZhBYexGG82wCLcB/s200/Screen%2BShot%2B2016-11-15%2Bat%2B9.38.32%2BPM.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://presente.org/">http://presente.org</a></td></tr>
</tbody></table>
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Happy Thanksgiving. I hope the journey through this year brought you closer to good food in every form, and to the great people you can cook and eat it with.<br />
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com2tag:blogger.com,1999:blog-5248188797194132119.post-33063419420933998392016-09-05T10:39:00.004-04:002016-09-05T10:39:48.089-04:00Kid Chef Book Signing, Fort Greene BKLN September 10th + The Perfect Gazpacho Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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Come say hi and sample the Kid Chef <i>summery corn and watermelon salad</i> - with bright garnishes! - this coming Saturday. I'll be in the center of the <a href="http://www.grownyc.org/greenmarket/brooklyn/fort-greene" target="_blank">Fort Greene</a> farmers market at the <a href="http://www.foodbookfair.com/" target="_blank">Food Book Fair</a> tent, from 10am-12pm, and the weather forecast looks perfect! </div>
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Speaking of perfect, as summer (very unfortunately) winds down, I wanted to share the <i>gazpacho gulps</i> recipe from Kid Chef here. It is refreshing, super flavorful, and easy to make. I fancied up <a href="https://www.instagram.com/p/BJI-h4ojItM/?taken-by=melinahammer" target="_blank">this version</a> with fun garnishes - also easy - making for a beautiful presentation and extra textural delight.</div>
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<i>Gazpacho Gulps</i> from <b><a href="https://www.amazon.com/Kid-Chef-Cookbook-Healthy-Culinary/dp/1943451206" target="_blank">Kid Chef</a></b></div>
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<span style="font-family: inherit;">Ingredients<b><o:p></o:p></b></span></div>
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<span style="mso-bidi-font-family: Times;"><span style="font-family: inherit;">2 lbs ripe
red tomatoes, cored and cut into chunks<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: Times;"><span style="font-family: inherit;">1 cubanelle pepper
cored, seeded and cut into chunks<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: Times;"><span style="font-family: inherit;">1 cucumber,
peeled and cut into chunks<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: Times;"><span style="font-family: inherit;">1 small white
or red onion, peeled and cut into chunks<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: Times;"><span style="font-family: inherit;">1-2 cloves
garlic, peeled and cut in halves<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: Times;"><span style="font-family: inherit;">2 tsp sherry
vinegar, plus more to taste<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: Times;"><span style="font-family: inherit;">kosher salt
and freshly cracked pepper<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: Times;"><span style="font-family: inherit;">½ cup
extra-virgin olive oil, plus more for drizzling<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><b>Purée ingredients:</b> In a blender, add tomatoes, pepper,
cucumber, onion and garlic. Blend at high speed until very smooth, about 2
minutes. Stop periodically and scrape down sides with a rubber spatula. Season
with salt and pepper.</span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Times;">With the
motor running, add vinegar and slowly drizzle in the olive oil through the </span><span style="mso-bidi-font-family: Georgia;">feeder cap</span></span><span style="mso-bidi-font-family: Times;"><span style="font-family: inherit;">. The mixture will become pinkish or bright orange. Blending as you add
the oil will emulsify the mixture, making it a creamy texture.</span><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: Times;">To serve:</span></b><span style="mso-bidi-font-family: Times;"> Transfer gazpacho to a glass pitcher or jar and refrigerate for 3 hours or
until well chilled. Before serving taste and adjust salt, pepper, and vinegar as needed. Serve
in small glasses with a drizzle of olive oil, preferably sipped in the sun.
Leftover gazpacho will last up to 5 days, kept refrigerated and covered. Give
leftovers a good stir just before serving.<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Times;">In the version here I crushed breadcrumbs and minced hard salami, fried them together in a skillet until golden and crispy, and scattered onto the gazpacho. That, along with snipped chives and parsley flowers, some halved tiny tomatoes, and a drizzle of good olive oil, and there was some very good eating to be had. </span></div>
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<span style="mso-bidi-font-family: Times;"><i>Recent press for Kid Chef</i></span></div>
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I wrote a column about how to keep lunch interesting at <a href="https://food52.com/blog/17810-5-tricks-to-not-packing-the-same-lunch-every-single-day" target="_blank">Food52</a>, which just debuted. As with Kid Chef, in it I break down how to make simple tasks of meal preparation, and even, how to rethink what a meal ought to be. For me, fun and delicious are at the top of the list.</div>
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Weelicious included Kid Chef in a sweet lineup of great kid-friendly books. Read more <a href="http://weelicious.com/2016/07/11/kid-friendly-cookbooks/" target="_blank">here.</a></div>
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Poppy Tooker dedicated last week's episode of her radio program, <a href="http://wwno.org/programs/louisiana-eats" target="_blank">Louisiana Eats</a> to young cooks. We did an interview together, which you can listen to <a href="http://wwno.org/post/louisiana-eats-cooking-young-and-young-heart" target="_blank">here</a>. Still cutting my interview chops and radio voice…. ;P </div>
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The <a href="http://news.nationalpost.com/life/food-drink/even-a-kindergartner-can-help-make-their-lunch-back-to-school-recipes-kids-can-make-themselves" target="_blank">National Post</a> in Canada did a lovely writeup featuring Kid Chef in back-to-school glory. </div>
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<i><span style="mso-bidi-font-family: Times;">In recent cook - style - shoot work…</span>…</i></div>
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Did you see the juicy story I produced in the Sweet Paul summer issue? You can find it <a href="http://sweetpaul.bigcartel.com/product/sweet-paul-25-summer-2016" target="_blank">here</a>, as well as many Anthropologie and Barnes&Noble locations. </div>
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This terrific<a href="http://www.sweetpaulmag.com/food/heirloom-tomato-black-pepper-galette" target="_blank"> tomato galette recipe</a> is another ideal use for your tomato bounty...<br />
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<span style="mso-bidi-font-family: Times;">Recent projects with The New York Times…..</span></div>
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<span style="mso-bidi-font-family: Times;">Hands-down delicious cast iron story with Julia Moskin and Charlotte Druckman - </span></div>
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<tr><td style="text-align: center;"><i style="margin-left: auto; margin-right: auto;"><a href="http://cooking.nytimes.com/recipes/1018198-crisp-toffee-bars" target="_blank"><img border="0" src="https://4.bp.blogspot.com/-j6g4CMKPBWo/V8zBNhokW-I/AAAAAAAAGK0/wbJISE5Igds_HhIUGoerm7Q-fkeqhyyvwCLcB/s1600/_DSC2087.jpg" /></a></i></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="http://cooking.nytimes.com/recipes/1018198-crisp-toffee-bars" target="_blank">Crisp toffee bars</a></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-S3svwQ39TjU/V8zBNssWx7I/AAAAAAAAGKw/wCMvsxXnJ9UHlpZhV-PFp9UT9nbUShG4wCLcB/s1600/_DSC2403.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-S3svwQ39TjU/V8zBNssWx7I/AAAAAAAAGKw/wCMvsxXnJ9UHlpZhV-PFp9UT9nbUShG4wCLcB/s1600/_DSC2403.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="http://cooking.nytimes.com/recipes/1018197-flattened-chicken-thighs-with-roasted-lemon-slices" target="_blank">flattened chicken thighs</a></i></td></tr>
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A <a href="http://cooking.nytimes.com/recipes/1018227-roast-chicken-salad-with-croutons-and-shallot-dressing" target="_blank">leftover chicken salad</a> - so good. Could easily be a page from my own playbook - </div>
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For your armfuls of summer squash, this <a href="http://cooking.nytimes.com/recipes/1018247-summer-vegetable-gratin" target="_blank">gratin duo</a> -</div>
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<span style="mso-bidi-font-family: Times;"> Look for more Kid Chef events in NYC as we swing into full back-to-school mode. There's always good eating to be had over at <a href="https://www.instagram.com/melinahammer/" target="_blank">Instagram</a>, and soon, I'll have more delicious content I can share with you here. </span></div>
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<span style="mso-bidi-font-family: Times;">Make something new today. Maybe it'll turn out terrific. You get the satisfaction of trying something new, and bonus - exciting new eating in your repertoire to revisit again and again. XO</span></div>
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com2tag:blogger.com,1999:blog-5248188797194132119.post-13099043327541525102016-07-13T18:50:00.001-04:002016-07-13T18:50:10.086-04:00Savory Crostadas and The Perfect Aioli<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/--cZXCUZODR4/V4WmlCOZaRI/AAAAAAAAGH8/C6q8YcCkVKUTlbD5icppxZirrd4ezahZwCLcB/s1600/_DSC4180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/--cZXCUZODR4/V4WmlCOZaRI/AAAAAAAAGH8/C6q8YcCkVKUTlbD5icppxZirrd4ezahZwCLcB/s1600/_DSC4180.jpg" /></a></div>
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I've been baking this season's bounty into lots of delectable galettes and <a href="https://www.instagram.com/p/BHajxzsDvq8/?taken-by=melinahammer" target="_blank">crostadas</a>, i.e. free-form pies.<br />
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The tender crumb of buttery crust - recently flecked with citrus or parmesan and black pepper - perfectly cradles sweet or savory fillings. My impulse of late is almost an automatic, "oooh that would be great made into a galette!" You can see why….<br />
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One of yesterday's projects was to use the second disk of dough I'd made when prepping the tomato-olive-scape crostada, which - thank you all! - was <a href="https://www.instagram.com/p/BG5dAPztM1H/?taken-by=melinahammer" target="_blank">very loved</a> on Instagram. </div>
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For the broccoli galette, I devised a base layer of barely-steamed waxy <a href="https://www.instagram.com/p/BHS1MMNjhnM/" target="_blank">potato</a> slices, mascarpone smeared over the potatoes (heavily seasoned with black pepper and garlic, grated on a microplane), and piled on top of that, delicate broccoli stems which I'd harvested while at <a href="http://megpaska.com/" target="_blank">Seven Arrows</a> last week, where I've been making some time to <a href="https://www.instagram.com/p/BGII53UNM9B/" target="_blank">help out</a> with the huge work that is the season's planting and harvesting.</div>
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The dough itself is magic. It is made particularly pliable with the addition of a goldeny yolk egg - also thanks to <a href="https://www.instagram.com/p/BF44mv9NM4b/" target="_blank">Farmer Meg</a> and her <a href="https://www.instagram.com/p/BF43aYPtM16/" target="_blank">sweet, plucky free roaming hens</a>. </div>
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I use this dough often and modify the add-ins (citrus zest/ cheese/ herbs/ black pepper/ etc) depending on what I plan to make.</div>
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<a href="https://3.bp.blogspot.com/-94-aEOUxvh0/V4PqQBNCaEI/AAAAAAAAGHk/R9tmuagD0lMq4cjjiSielrDB60lRGPDqQCLcB/s1600/blog-IMG_5436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-94-aEOUxvh0/V4PqQBNCaEI/AAAAAAAAGHk/R9tmuagD0lMq4cjjiSielrDB60lRGPDqQCLcB/s1600/blog-IMG_5436.jpg" /></a><br />
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After thoroughly enjoying how folks responded upon seeing this creation, my week got even better when "proper bad-ass LA made aprons" co. <a href="http://www.hedleyandbennett.com/" target="_blank">Hedley and Bennett</a> decided to <a href="https://www.instagram.com/p/BHSZYf8Agvq/?taken-by=hedleyandbennett" target="_blank">share it</a>, too. </div>
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Which - I am reminded of an important aside - Saveur Magazine is holding their annual Blog Awards *right now* and have created a new category for Best Food Instagram. I <a href="https://www.instagram.com/p/BHfqOdajbu9/" target="_blank">pour</a> <a href="https://www.instagram.com/p/BHiipuVjmeG/?taken-by=melinahammer" target="_blank">my</a> <a href="https://www.instagram.com/p/BG9OXqctM5T/" target="_blank">heart</a> into <a href="https://www.instagram.com/p/BE1lpEdtMxp/" target="_blank">Instagram</a> <a href="https://www.instagram.com/p/BHmxBXyDjzN/" target="_blank">every</a> <a href="https://www.instagram.com/p/BE9dznptM-W/" target="_blank">day</a> and would very much appreciate your nomination! <a href="http://bit.ly/29EyZR9" target="_blank">Here</a> is the link to vote - you can do so as often as you like, until July 18th. -> http://lickingtheplate.com <- Best Food Instagram - yippeeee!</div>
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Okay, back to the tarts…. ;)</div>
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Made with the same parmesan-black pepper-flecked dough, this tart has a base layer of goat cheese I'd made from milk brought home from Seven Arrows' Farm, and seasoned with herbs, boursin-style.</div>
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After a good schmear of that onto the pastry (to help the crust from becoming soggy from the juicy tomatoes) I placed tomato slices on top, then studded the surface with torn olives. I had Kalamatas; use whatever you have, in the directions of something deeply savory. </div>
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Before folding the pastry onto its contents I scattered thinly sliced garlic scapes for a little more punch, and then as I folded, sealed the pastry seams with beaten egg.</div>
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This crostada was quite easy to make once the dough had been prepped. Plan the time to make the dough, because the results are completely worth it. <br />
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<i>Tomato, olive, garlic scape crostada</i><br />
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<i>for the dough</i><br />
1 1/2 cup AP flour<br />
1 cup whole wheat flour<br />
1 tsp kosher salt<br />
2 sticks butter, cut into small cubes, freezer cold<br />
1 pasture-raised egg<br />
2 tbsp cider vinegar plus 4 tbsp ice water<br />
1/4 cup Parmiggiano-Reggiano, finely grated<br />
lots of freshly cracked black pepper<br />
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<i>for the filling</i><br />
3-5 tomatoes, depending on their size, sliced into rounds<br />
1/4-1/3 cup goat cheese, boursin, etc.<br />
a handful of pitted olives, torn into halves<br />
2-3-inch segment of a garlic scape, sliced thinly<br />
extra virgin olive oil<br />
sea salt and freshly cracked pepper<br />
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1 pasture-raised egg, lightly beaten, for brushing onto pastry</div>
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Stir together all dry ingredients in a large bowl - flours, salt, grated cheese, black pepper.<br />
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Using a pastry blender, cut in the butter, just until pea-sized bits remain. Add the egg and cut in to incorporate. Drizzle in vinegar-water mixture a little at a time, cutting the liquid into the dough, pausing to check and see if dough holds together when squeezed between your fingers. Use only as much as needed for the dough to come together.<br />
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Empty dough out evenly onto two large segments of cellophane. With your hands underneath, use opposite diagonal ends of the cellophane to press dough together, into a solid mass. Seal dough in cellophane, then pat into a disk. Repeat with second batch.<br />
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Refrigerate dough for at least 20 minutes to allow it to mellow. Remove it 5-10 minutes prior to rolling out. Makes two crostadas, one top+bottom crust pie, or, freeze the second disk (as I did), wrapped in cellophane and foil, then placed inside a resealable bag, for up to three months.<br />
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Unwrap dough and sandwich between two sheets of lightly floured parchment paper. Roll out into a circle, 1/4-1/8-inch thick. Transfer pastry to a sheet pan and refrigerate at any point during this process, if it becomes smeary (aka not cold enough).<br />
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Peel away the top layer of parchment and begin: leave a 1 1/2-2 inch border and slather on the goat cheese or boursin, followed by the tomato slices. Nestle olive pieces around, and then scatter surface with sliced scapes.<br />
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Season the whole thing with freshly ground pepper and a light drizzle of olive oil, then crimp the pastry over the fillings, brushing the seams with egg wash and pressing to seal. Evenly brush the pastry surface with egg wash, then chill for at least a half hour, so that it retains its shape once in the blazing hot oven.<br />
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During this time, preheat oven to 425 degrees, with oven rack positioned in the bottom third. Transfer chilled crostada to the oven and bake until cheese bubbles and crust is deeply golden, about 40 minutes. I like to check about halfway through to rotate the pastry for even browning.<br />
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When ready, use the sheet of parchment to slide finished crostada to a wire rack to cool. This delightful tart can be enjoyed hot, cold, or at room temp. Perfect for brunch, dinner, or your next picnic.<br />
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<i>Broccoli, potato, and garlicky mascarpone galette</i><br />
2 waxy potatoes, such as Yukon gold, peeled and sliced<br />
4 oz mascarpone<br />
2-4 cloves garlic, depending on your taste<br />
1 handful thin broccoli stems, or 1 head broccoli, cut into thin florets<br />
sea salt and freshly cracked pepper<br />
good olive oil, for drizzling<br />
buttermilk, for brushing<br />
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Use the same pastry recipe for this galette.<br />
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Lightly steam broccoli until stems turn bright green. Shock in an ice water bath. Briefly steam the potato slices, enough to soften.<br />
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Use a microplane to finely grate your preferred amount of garlic into a small bowl (or mince it with a knife and transfer). Add mascarpone, season with salt and pepper, and stir to combine. Set aside.<br />
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Roll out pastry as detailed in the tomato crostada recipe. As above, pastry should be transferred on its parchment paper onto a baking sheet once you are ready to make the galette.<br />
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Pat potato slices dry and arrange in a concentric circle leaving a 1 1/2-inch border, and slightly overlapping them as you go, as your base. Slather mascarpone onto potatoes. Drain and shake broccoli dry (or pat dry with a tea towel). Measure and cut broccoli into lengths so that when arranged onto the pastry, their florets meet in the center (or, as you like - feel free to get creative). I had enough to make two layers of broccoli; consider which stems are most attractive as you make yours and save them for the top layer.<br />
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Fold dough onto fillings, painting the seams with a little buttermilk and crimping to seal, until the galette is complete. Paint buttermilk evenly onto pastry and refrigerate for at least 1/2 hour (or freeze for 15 minutes).<br />
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For this preparation I transferred the cold galette onto my pizza steel, which I'd placed to preheat in the oven. The results worked out quite well. If you have a stone or steel, I'd recommend doing the same! Bake with similar timing/attention as for the tomato crostada.<br />
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I was extremely pleased with how this broccoli galette turned out and will definitely be making it again! If you make it too, please let me know what you think. ;)<br />
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Another <a href="https://www.instagram.com/p/BHk0e5NDFPP/?taken-by=melinahammer" target="_blank">recent, vocal request</a> has been for my aioli. I made a <a href="http://melinaphotos.blogspot.com/2015/01/aromatic-poached-salmon-with-anthology.html" target="_blank">caper version</a> for my Anthology column some time back, paired with aromatics-poached salmon. I referred to that recipe, minus the capers, for a recent dinner party. <span style="color: #222222; font-family: inherit;">I served it with all manner of steamed and crunchy veg that night and was so present to my guests, I forgot to </span><span style="color: #222222;">document</span><span style="color: #222222; font-family: inherit;"> the evening (!!).</span><br />
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<span style="color: #222222; font-family: inherit;">Here is a plate of leftovers we devoured, the morning after.</span><br />
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And, more of the richly hued leftovers (which you could say I didn't mind having extras of), slathered onto quick & easy pan roasted fish - a seriously great recipe unto its own and included in my new book, <a href="https://www.amazon.com/Kid-Chef-Cookbook-Healthy-Culinary/dp/1943451206" target="_blank">Kid Chef</a>. This unexpectedly delicious meal made for an incredible midday interlude.<br />
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<i>Perfect Aioli</i><br />
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<span style="font-family: inherit;">4 pasture-raised egg yolks</span></div>
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<span style="font-family: inherit;">1-2 cloves garlic, finely grated on a microplane, or minced</span></div>
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<span style="font-family: inherit;">a pinch of kosher salt</span></div>
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<span style="font-family: inherit;">juice from half a lemon</span></div>
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<span style="font-family: inherit;"><span style="color: #222222; font-family: inherit;">grapeseed oil and good olive oil, to </span><span style="color: #222222; font-family: inherit;">emulsify </span></span></div>
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<span style="font-family: inherit;">Rest a small mixing bowl onto a tea towel draped over a pot of similar size. This helps the bowl stay put so you can use both hands. </span></div>
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<span style="font-family: inherit;"><span style="color: #222222; font-family: inherit;">Whisk together the egg yolks, salt, and garlic. Squeeze a little lemon juice and whisk again. In the thinnest stream, drizzle grapeseed oil as you whisk continuously. You'll add about 1/4 cup or so, stopping at intervals to make sure the mixture has emulsified. Keep whisking! The mixture should thicken; when ready, the </span><span class="il" style="color: #222222; font-family: inherit;">aioli</span><span style="color: #222222; font-family: inherit;"> should appear plump. </span></span><br />
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<span style="font-family: inherit;"><span style="color: #222222; font-family: inherit;">Add the olive oil now, again in the thinnest drizzle. Add about 1/8-1/4 cup, whisking continuously. Cover with plastic wrap and refrigerate until ready to use.</span></span><br />
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com2tag:blogger.com,1999:blog-5248188797194132119.post-77751982649192773742016-04-04T23:12:00.000-04:002016-04-05T11:59:58.957-04:00Kid Chef Cookbook, Available Now! And, a Seasonal Knockout Meal<div dir="ltr" style="text-align: left;" trbidi="on">
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To celebrate the launch of my book, Kid Chef, here is a little video for one of the recipes - shakshuka! My cookbook is now available at booksellers nationwide. You can also order it on <a href="http://www.amazon.com/Kid-Chef-Cookbook-Healthy-Culinary/dp/1943451206/ref=sr_1_1?ie=UTF8&qid=1459868962&sr=8-1&keywords=kid+chef+book" target="_blank">Amazon</a>, at a can't-be-beat rate. I feel like such a proud mama!! We had a lot of fun shooting this little movie, so much so that we'll be making more soon… ;)<br />
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I could not have done it without my incredible team at Sonoma Press. Thank you Meg, for giving me the space to create a work which has become so much greater than the sum of its parts! Now, the book will go out into the world like a kid on her first day at school. I hope she will find a vast and welcoming community as she finds her way!<br />
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There is much in the pages of my book, laid-out as part culinary school and part recipes. Anyone who is passionate about food, young or old, will find Kid Chef a valuable resource to turn to again and again. Whether you find pieces such as "9 Steps That Will Make you a Good Cook" helpful or inspiring, or declare recipes like the colorful Fresh Fish Tacos (strong steady in my home) your new love, Kid Chef has something for everyone.<br />
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As the Kid Chef community grows, use the hashtag #kidchefcookbook to share your stories on Facebook and Instagram. See you all soon!<br />
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In other news, here is recent delectable seasonal fare -<br />
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<i>Seared Lamb and Alliums for 2</i><br />
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2 lamb steaks, patted dry with absorbent paper<br />
1/2 bunch scallions, ends trimmed, rinsed, and patted dry<br />
1/2 bunch ramps, ends trimmed, rinsed, and patted dry<br />
1/4 tsp sumac<br />
kosher salt and freshly cracked pepper<br />
good olive oil<br />
red wine or leftover pickle juice for deglazing*<br />
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*I had leftover spiced ramp pickle juice from last season, which made a nice pairing<br />
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<i>Note: to sear effectively, you may set off your smoke detector - take precaution and deactivate it in advance, as well as open a nearby window for better ventilation.</i><br />
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Remove lamb from refrigerator at least 20 minutes before cooking to allow to come to room temp. Season both sides of the lamb with s+p and sumac. Set aside.<br />
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In a screaming-hot pan set over medium-high heat, swirl olive oil to coat and add the alliums. Sear, turning once they have softened a bit and begin to brown in spots. Turn occasionally so that all surfaces get contact with the hot pan surface. Total sear time will be 3-4 minutes. Transfer scallions and ramps to a serving platter.<br />
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In the same pan, add another glug of oil, swirl, and sear meat 4-5 minutes over medium-high heat. Press on the meat directly around the bones for even browning. Turn to second side. For medium doneness, which retains its juiciness but isn't as much work to chew, sear meat on second side for an additional 4-5 minutes.<br />
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Transfer lamb to serving platter and pour deglazing liquid into pan. It should bubble like crazy - as it does, free any browned bits stuck to the pan by scraping the surface, letting the liquid reduce by half. This should take only a minute with the pan this hot.<br />
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Pour reduction over all, and eat at once.<br />
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com2tag:blogger.com,1999:blog-5248188797194132119.post-17559478120001465662016-03-16T11:50:00.001-04:002016-03-16T11:50:41.416-04:00Sign up for an Advance Review Copy of Kid Chef! And, St. Patrick's Day Shepherd's Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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In case you haven't heard already, I’m thrilled to let you know I’ve written a new book! Kid Chef (on sale April 5th) is a cookbook for kids who truly love to cook, supplying them on the real information they need to get comfortable in the kitchen and make meals the entire family can be proud of. </div>
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I confess I've been secretly excited that Kid Chef will equally provide a greater foundation for grownup cooks, too. That the book is written in a no-nonsense way, and the recipes are just real, *good food* means kids and adults alike can use the fundamentals in Kid Chef.</div>
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Now, we need readers and kids to take it for a test drive. My publisher <i>Sonoma Press</i> is giving away a limited number of digital advance review copies to see what parents and kids think! We want to get your feedback about the book in the form of an honest and thoughtful Amazon review to help online shoppers get to know the book through real readers. Sign up for yours <a href="http://books.callistopublishersclub.com/share-your-opinion-with-us-0-1-1" style="color: #1155cc;" target="_blank">here</a>! Thank you as ever for your love and support.</div>
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Just in time for St. Patrick's Day, here is that super savory shepherds pie I teased you with on Instagram. Enjoy! </div>
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<i>Lamb Neck Shepherd's Pie</i></div>
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<i>Serves 4</i></div>
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1 1/2 lbs lamb neck, finely diced*</div>
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1 large onion, peeled and chopped</div>
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3 carrots, chopped</div>
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3 celery stalks, chopped</div>
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2 garlic cloves, finely grated on a microplane</div>
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most of a bottle of porter beer - I used Yuengling and it was excellent</div>
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2 cups free-range chicken stock</div>
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1/4 cup Worcestershire sauce</div>
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1 tbsp tomato paste</div>
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1 1/2 tbsp mustard powder</div>
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2 bay leaves</div>
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1 tbsp fresh thyme leaves</div>
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1/3 cup all-purpose flour</div>
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good olive oil</div>
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<i>For potato topping</i></div>
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1 lb potatoes, peeled and cubed - I used German Butter Balls </div>
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1 egg, lightly beaten for wash</div>
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1/2 cup heavy cream</div>
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1/3 cup buttermilk</div>
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4 tbsp butter, cubed</div>
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1 tbsp hot English or Dijon mustard</div>
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<i>*Rotating things out of the freezer, I had a mix of both boneless and bone-in lamb neck. I diced the boneless and browned the batch with the larger chunks, and after simmering the two in the savory mixture (those lovely bones added extra body and flavor), I removed the chunks from the pot when all was ready, just long enough to cool so that I could shred the meat from the bones. Return the meat to the pot and discard the bone fragments if you have the same configuration when you make this dish. </i></div>
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Pour a glug of olive oil in a heavy bottom or enameled pot, and over medium-high heat, add the vegetables. Saut<span style="line-height: 16px;">é</span> until tender, about 10 minutes, adding the garlic to the mix a few minutes in. </div>
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Heat a cast iron skillet on medium-high. Add another good glug of olive oil once the pan is hot, swirl to coat, then add lamb in batches so as not to crowd the pan and brown on all sides, about 5 minutes a side. Add lamb to veggie mixture, pour in stout, and cook until reduced by half, 5 minutes or so. Add stock, tomato paste, Worcestershire sauce, mustard, and herbs, and bring to a boil. Reduce heat to medium-low and simmer until meat is very tender, about 45 minutes. Check, cooking a little longer if needed.</div>
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Make a paste with flour and a little cold water in a small bowl, mixing until smooth. Add to lamb mixture and stir until incorporated throughout. Season with sea salt and freshly cracked pepper and transfer to an ovenproof dish, or four small casseroles, leaving 1/2-inch space from top to allow for potato mash. Set aside.</div>
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Preheat oven to 350 degrees (F). Boil potatoes until fork tender, about 10 minutes. Drain, empty into a bowl and mash with a fork or potato masher. (for finer mash, press through a food mill or potato ricer) </div>
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Add cubed butter to the still-warm mash. Pour in cream and buttermilk and mash again to thoroughly combine. Add mustard and season with s+p once again, to your taste. Spoon onto lamb mixture, covering entire surface. Brush with egg wash, place onto a baking sheet and bake until golden, about 20 minutes or so. </div>
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Serve warm, alongside a stout or robust red wine, and good company.</div>
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com0tag:blogger.com,1999:blog-5248188797194132119.post-27145372164385889402016-02-25T12:58:00.002-05:002018-03-08T20:51:25.745-05:00My Cookbook: Kid Chef, Available for Pre-Order Now! Plus Special Occasion+Weeknight Recipes, and My Latest with NYT<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><i>Blackberry+currant baked-in variation of the Kid Chef brownies</i></td></tr>
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I have been absent. Almost 5 months ago now, I moved long distance, back to the north - a whole story unto itself. And while doing so, I wrote a book. And cooked, styled, and photographed it. <a href="http://www.amazon.com/Kid-Chef-Cookbook-Healthy-Culinary/dp/1943451206/ref=sr_1_6?ie=UTF8&qid=1456417352&sr=8-6&keywords=kid+chef+book" target="_blank">Kid Chef: Healthy Recipes & Culinary Skills for the New Cook in the Kitchen</a>, is a fully-fledged thing, about to make its debut in the world. And it's available for pre-order now! Order your copy, <a href="http://www.amazon.com/Kid-Chef-Cookbook-Healthy-Culinary/dp/1943451206/ref=sr_1_6?ie=UTF8&qid=1456417352&sr=8-6&keywords=kid+chef+book" target="_blank">here</a>.<br />
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I am incredibly proud of what this cookbook has become in the months my editors and I have spent, poring over details, asking questions, refining page-after-page-after-page. It is going to be one of those cookbooks that serves as a real resource for kids and grownups alike, packed with accessible and fantastically delicious recipes. I cannot wait to see what you think.<br />
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I am offering the first 300 people who pre-order, signed prints like <a href="https://www.instagram.com/p/_9wSI5NM64/" target="_blank">these</a>, <a href="https://www.instagram.com/p/u_IWF8tM5B/?taken-by=melinahammer" target="_blank">these</a>, and <a href="https://www.instagram.com/p/7JRNaUtM58/" target="_blank">these</a>. Please email me or DM me on Instagram your address, and I'll send them your way! Thank you so very much.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>The colorful crunch salad</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>A sweet moment for sweet peeps</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>The making-of shot of a long-time favorite….</i></td></tr>
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I cannot believe the enormity of creating the book is now behind me. That reality, and the question, "what'll I do now?" is settling in…but, this is just the beginning! Because, kids and adults everywhere will soon know about <i>Kid Chef</i> and be able to use it in their own lives. Wooohoooo!!!<br />
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Please share your family's stories cooking from <i>Kid Chef</i>, by using the hashtag #kidchefcookbook on Instagram, Twitter, and Facebook. As the community unfolds, we'll have lots of sharing and connecting to do!</div>
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<span style="color: #cc0000;">…………………………………………</span><br />
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In regular day-to-day eating, I spontaneously come up with food to feast on and post it regularly to Instagram. It happens so frequently it is difficult to carve time to post each and every recipe here, especially when I often feel like I'm "just throwing things together."<br />
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Repeatedly asked what kind of food I like to cook, I have a hard time defining it because I just want to eat fresh, great food. Does that make sense? The <a href="https://feedfeed.info/" target="_blank">Feedfeed</a> gang requested a few recipes, and because they were either particularly delicious or simple to make, I wanted to be sure to share them. </div>
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With so much beautiful cauliflower in the markets this past autumn, I made quite a number of cauliflower-centric recipes.<br />
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One day I had a small epiphany while searching for something new and easy to produce that would deliver big flavor. I definitely found it with this seared cauliflower steak.<br />
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<span style="font-family: inherit;">I made these pizzas </span><span style="font-family: inherit;">over Valentine's weekend, using a combination of cooked-in-advance and store-bought elements. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The various toppings made a verifiably *wow* pair of pies, with just little prep work to do before popping the pizzas into the oven. Worth doing on a regular basis for anyone with a busy schedule and foodie interests!</span><br />
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One of my favorite ways to eat is to wilt a giant bunch of greens, and either pick from it over the following days, or eat the whole pile at once.<br />
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Flecked with deeply flavorful aromatics, this kind of eating is not only simple and fast, but also truly delicious, and of course, good for your health. This version was an almost-midnight creation, thrown together on a night shortly after we moved, when I needed veggie sustenance.<br />
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<span style="font-family: inherit;"><i>Barely-done brownies</i><b><o:p></o:p></b></span></div>
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<span style="font-family: inherit;"><i>Makes 6-8</i></span></div>
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<span style="font-family: inherit;"><i>Ingredients</i><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: Arial;"><o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="mso-bidi-font-family: Arial;"><span style="font-family: inherit;">4 free-range eggs<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="mso-bidi-font-family: Arial;"><span style="font-family: inherit;">1 1/3 cup light
brown sugar<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: Arial;"><span style="font-family: inherit;">1 cup AP flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="mso-bidi-font-family: Arial;"><span style="font-family: inherit;">1 ½ sticks
pastured butter, cut into cubes<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: Arial;"><span style="font-family: inherit;">12 oz good
semi-sweet dark chocolate, such as Callebaut, chopped<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-family: Arial;"><span style="font-family: inherit;">Seeds removed
from ½ a fresh pomegranate, for topping<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: inherit;">Preheat oven to
350<span style="color: #262626; mso-bidi-font-family: Georgia;">°.</span><span style="color: #1a1a1a;"> </span></span><span style="font-family: inherit;">Using a double boiler, melt half the
chocolate and all the butter. Be careful and maintain just a bare simmer so the water doesn't bubble up into
the top saucepan, or it will ruin the chocolate. Once melted,
remove pan from hot water bath, wipe the bottom of the chocolate pan with a dry
dish towel to ensure no drips, stir butter-chocolate mixture together and set
aside.</span></div>
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<br /></div>
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<span style="font-family: inherit;">Line an 8-inch square or rectangular baking dish
with parchment long enough that paper extends beyond edges by at least 2 inches
on all sides.</span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: inherit;"><span style="mso-bidi-font-family: Arial;">In a large bowl, use a fork or hand mixer
to thoroughly combine the eggs, sugar, and flour. Add the slightly cooled
melted chocolate mixture and the remaining portion of chopped chocolate,
stirring to combine all. <o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: inherit;">Pour mixture into pan. Bake for 30 minutes
or until a skewer comes out almost clean. If you agitate the pan the center
should </span><span style="font-family: inherit;">jiggle</span><span style="font-family: inherit;"> just a a bit. Cool brownies on a wire rack for 10 minutes in the
pan, then use the parchment tabs on either side to lift pastry out. <o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Arial;"><span style="font-family: inherit;">Cut brownies into squares and scatter pomegranate seeds on top. Enjoy
the delicious combo of still-molten chocolate & tart, juicy pomegranate....</span><o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Arial;"><br /></span></div>
<i>Sautéed collards with lemon and aleppo pepper</i><br />
<i><br /></i>1 bunch organic collards or other dark leafy greens, stems cut from leaves and finely chopped, leaves coarsely chopped<br />
2-3 cloves garlic, finely grated on a microplane<br />
zest and juice from 1 organic lemon<br />
1/2 tsp aleppo pepper, or to taste<br />
olive oil, for sautéing<br />
sea salt<br />
<br />
Heat a large cast-iron skillet over medium heat. When hot, drizzle enough olive oil to coat the pan. Add collard stems and sauté for 3-5 minutes, stirring occasionally.<br />
<br />
Add the chopped leaves and stir to combine. Sauté for 3 minutes, stirring occasionally, then add the garlic and stir again. Season the mixture with salt, the aleppo, and lemon juice and stir. Once the leaf membranes have softened, remove from heat and taste; adjust seasoning if needed.<br />
<br />
Transfer to plates or a serving platter and eat immediately.<br />
<i><br /></i>
<i><br /></i>
<i>Seared cauliflower steaks with pink peppercorns and <span style="font-family: inherit;">crème fraîche</span></i><br />
<i><span style="font-family: inherit;"><br /></span></i>
1/2 head cauliflower, cut into slices 1/2-inch thick<br />
olive oil, for pan frying<br />
sea salt<br />
pink peppercorns, to taste<br />
<span style="font-family: inherit;">crème fraîche</span>, for dipping<br />
<br />
Heat a large cast-iron skillet over medium-high heat. When it is hot, drizzle enough oil to coat the pan. Arrange cauliflower cross-sections to fit, and sear, rotating the pan or cauliflower slices for even browning, and adding more oil as needed. A good crust needs about 8 minutes or so overall, on each side.<br />
<br />
Lower heat if needed, and using tongs and/or a thin spatula, turn to the second side, keeping the florets as intact as possible. Repeat with the second side and the remainder of the slices, transferring the cooked steaks to a serving platter or plates.<br />
<br />
To serve, sprinkle with sea salt and scatter pink peppercorns, gently crushing them between your fingers as you season. Serve alongside a dollop or two of <span style="font-family: inherit;">crème fraîche and dig in. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>Valentines' pizzas </i></span><br />
<span style="font-family: inherit;"><i><br /></i></span>
<span style="font-family: inherit;">You can combine the elements in any way you like, or swap out with locally available ingredients. Here is what I did:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 </span>store-bought<span style="font-family: inherit;"> whole wheat pizza dough, divided and formed into balls on a well-floured work surface, cut ends tucked underneath, and rested under a damp tea towel for 30 minutes</span><br />
<br />
<span style="font-family: inherit;"><i>for the meat pizza</i></span><br />
<span style="font-family: inherit;">5-7 slices prosciutto, torn</span><br />
<span style="font-family: inherit;">1 cup King trumpet mushrooms, sliced and sautéed</span><br />
<span style="font-family: inherit;">1 cup chopped, cooked leeks</span><br />
<span style="font-family: inherit;">1/2 cup shredded Fontina cheese</span><br />
<span style="font-family: inherit;">quills from one rosemary sprig</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>for the veg pizza</i></span><br />
<span style="font-family: inherit;">3 tbsp roasted tomatoes in olive oil</span><br />
<span style="font-family: inherit;">5 Chinese chives, cut into 2-inch segments</span><br />
<span style="font-family: inherit;">1 cup King trumpet mushrooms, sliced and sautéed</span><br />
<span style="font-family: inherit;">3 roasted artichokes, cut into cross-sections</span><br />
<span style="font-family: inherit;">1/3 cup shredded Fontina cheese</span><br />
<span style="font-family: inherit;">1/3 cup finely shredded Parmigiano-Reggianno</span><br />
<br />
<span style="font-family: inherit;">red pepper flakes, to taste</span><br />
<br />
Place a pizza stone on the middle rack and preheat oven to the highest setting for 45 minutes.<br />
<br />
On a well-floured overturned baking sheet, shape dough into at least a 12-inch round, or thereabouts. Do so by making an indent with your fingertips - lined up together - 1/4-inch from the edge, all the way around. Gently stretch the dough between your hands. Make sure the entire surface is about the same thickness and lay it onto the baking sheet.<br />
<br />
Layer toppings, beginning with the leeks, followed by mushrooms, then the meat, fresh rosemary, and lastly, the cheese. I have successfully transferred the uncooked pizza to the screaming hot stone in the oven, but for a less stressful experience (and if you do not own a pizza peel), I recommend using potholders and bringing the stone out, swiftly and carefully sliding the pizza onto it by pulling its edge while tilting the baking sheet to help it slide, and then quickly replacing pizza-on-stone back into the oven.<br />
<br />
Cook for 10 minutes, or until crust is golden and charred in spots, and cheese is melted and bubbling. Remove pizza from the oven, cut into wedges, sprinkle with red pepper flakes, and eat at once.<br />
<br />
Repeat the same for the veg pizza: layer first the roasted tomatoes, then the mushrooms, followed by artichokes and chives, and finally, the cheeses, and cook it as you did the first.<br />
<br />
<br />
<span style="color: #990000;">……………………………………</span><br />
<span style="color: #990000;"><br /></span>
In other recent projects, I always love producing with my team at the New York Times. These stories have been out for a bit, but they are no less delicious than when I made them.<br />
<br />
This was a beautiful Page 1 story: another <a href="http://cooking.nytimes.com/recipes/1017902-whole-roasted-cauliflower-with-almond-herb-sauce" target="_blank">fantastic preparation</a> for the humble cauliflower…. It was so good, I've added it to my repertoire.<br />
<br />
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<a href="https://2.bp.blogspot.com/-1AWgam7DZ6U/Vs5zrU6W8OI/AAAAAAAAF84/05O7yakLjes/s1600/DSC_2071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-1AWgam7DZ6U/Vs5zrU6W8OI/AAAAAAAAF84/05O7yakLjes/s1600/DSC_2071.jpg" /></a></div>
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<a href="https://1.bp.blogspot.com/-DRbxs0ckKuo/Vs5zrXgY71I/AAAAAAAAF88/xi7W7hXJmEs/s1600/DSC_2285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-DRbxs0ckKuo/Vs5zrXgY71I/AAAAAAAAF88/xi7W7hXJmEs/s1600/DSC_2285.jpg" /></a></div>
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<a href="https://4.bp.blogspot.com/-ON01cXKkp6U/Vs5zrQOOzyI/AAAAAAAAF80/_Ycz1fLALpc/s1600/DSC_2430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-ON01cXKkp6U/Vs5zrQOOzyI/AAAAAAAAF80/_Ycz1fLALpc/s1600/DSC_2430.jpg" /></a></div>
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<span style="text-align: left;"><br /></span></div>
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<span style="text-align: left;">I also produced this piece, which goes to show you that blogging, wherever you are, and sharing delicious recipes, pays off. This recipe is from a wee town in Mississippi, and now, it is a famous </span><a href="http://cooking.nytimes.com/recipes/1017937-mississippi-roast?em_pos=large&emc=edit_ck_20160125&nl=cooking&nlid=35451607" style="text-align: left;" target="_blank">crock pot roast</a><span style="text-align: left;">. I made <a href="https://www.instagram.com/p/BAyHK-TNM9K/" target="_blank">many</a> <a href="https://www.instagram.com/p/BB0AUy_NM4E/" target="_blank">tasty</a> <a href="https://www.instagram.com/p/BAtEj8aNM1S/" target="_blank">meals</a> from this project. </span></div>
<div>
<span style="text-align: left;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-SriVKNnnYtY/Vs50Dco8EZI/AAAAAAAAF9A/tf3xvmXaBBE/s1600/160118_NYTimesCrockBeef0175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-SriVKNnnYtY/Vs50Dco8EZI/AAAAAAAAF9A/tf3xvmXaBBE/s1600/160118_NYTimesCrockBeef0175.jpg" /></a></div>
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<br /></div>
Lots of goodies all-around. I am so happy 2016 is off to this bright start and I cannot wait to see what's around the corner. Good food, no doubt. ;)<br />
<br />
Have a delicious weekend, dear ones!</div>
Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com0tag:blogger.com,1999:blog-5248188797194132119.post-89733433499565430162016-02-25T12:58:00.001-05:002016-11-18T10:34:58.626-05:00My Cookbook: Kid Chef, Available for Pre-Order Now! Plus Special Occasion+Weeknight Recipes, and My Latest with NYT<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-y0NuRY_J8Xg/Vs4xjKqbRhI/AAAAAAAAF7Q/UXc3BY_Y0v4/s1600/DSC_0188.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-y0NuRY_J8Xg/Vs4xjKqbRhI/AAAAAAAAF7Q/UXc3BY_Y0v4/s1600/DSC_0188.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Blackberry+currant baked-in version of the brownies in my cookbook</i></td></tr>
</tbody></table>
<br />
I have been absent. Almost 5 months ago now, I moved long distance, back to the north - a whole story unto itself. And while doing so, I wrote a book. And cooked, styled, and photographed it. <a href="http://www.amazon.com/Kid-Chef-Cookbook-Healthy-Culinary/dp/1943451206/ref=sr_1_6?ie=UTF8&qid=1456417352&sr=8-6&keywords=kid+chef+book" target="_blank">Kid Chef: Healthy Recipes & Culinary Skills for the New Cook in the Kitchen</a>, is a fully-fledged thing, about to make its debut in the world. And it's available for pre-order now! Order your copy, <a href="http://www.amazon.com/Kid-Chef-Cookbook-Healthy-Culinary/dp/1943451206/ref=sr_1_6?ie=UTF8&qid=1456417352&sr=8-6&keywords=kid+chef+book" target="_blank">here</a>.<br />
<br />
I am incredibly proud of what this cookbook has become in the months my editors and I have spent, poring over details, asking questions, refining page-after-page-after-page. It is going to be one of those cookbooks that serves as a real resource for kids and grownups alike, packed with accessible and fantastically delicious recipes. I cannot wait to see what you think.<br />
<br />
I am offering the first 300 people who pre-order, signed prints like <a href="https://www.instagram.com/p/_9wSI5NM64/" target="_blank">these</a>, <a href="https://www.instagram.com/p/u_IWF8tM5B/?taken-by=melinahammer" target="_blank">these</a>, and <a href="https://www.instagram.com/p/7JRNaUtM58/" target="_blank">these</a>. Please email me or DM me on Instagram your address, and I'll send them your way! Thank you so very much.<br />
<br />
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</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-_D9Ao2mHEg8/Vs4ywjzTrnI/AAAAAAAAF7s/9mH_QRUtxwQ/s1600/DSC_5732.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-_D9Ao2mHEg8/Vs4ywjzTrnI/AAAAAAAAF7s/9mH_QRUtxwQ/s1600/DSC_5732.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The colorful crunch salad</i></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-JUAzcqg_0Aw/Vs4zF7N9UoI/AAAAAAAAF74/D9z0k3P8_gQ/s1600/DSC_5920.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-JUAzcqg_0Aw/Vs4zF7N9UoI/AAAAAAAAF74/D9z0k3P8_gQ/s1600/DSC_5920.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>A sweet moment for sweet peeps</i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-XNIXK2tO6B4/Vs4zFmU0IcI/AAAAAAAAF70/jJ8Ol2p1WTI/s1600/DSC_7308.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-XNIXK2tO6B4/Vs4zFmU0IcI/AAAAAAAAF70/jJ8Ol2p1WTI/s1600/DSC_7308.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The making-of shot of a long-time favorite….</i></td></tr>
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<div style="text-align: left;">
I cannot believe the enormity of creating the book is now behind me. That reality, and the question, "what'll I do now?" is settling in…but, this is just the beginning! Because, kids and adults everywhere will soon know about <i>Kid Chef</i> and be able to use it in their own lives. Wooohoooo!!!<br />
<br />
Please share your family's stories cooking from <i>Kid Chef</i>, by using the hashtag #kidchefcookbook on Instagram, Twitter, and Facebook. As the community unfolds, we'll have lots of sharing and connecting to do!</div>
<div style="text-align: left;">
<br />
<span style="color: #cc0000;">…………………………………………</span><br />
<span style="color: #cc0000;"><br /></span></div>
<div style="text-align: left;">
In regular day-to-day eating, I spontaneously come up with food to feast on and post it regularly to Instagram. It happens so frequently it is difficult to carve time to post each and every recipe here, especially when I often feel like I'm "just throwing things together."<br />
<br />
Repeatedly asked what kind of food I like to cook, I have a hard time defining it because I just want to eat fresh, great food. Does that make sense? The <a href="https://feedfeed.info/" target="_blank">Feedfeed</a> gang requested a few recipes, and because they were either particularly delicious or simple to make, I wanted to be sure to share them. </div>
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<a href="https://1.bp.blogspot.com/-mMvLpC6drVw/Vs43i5FjuJI/AAAAAAAAF8Y/I0TtdK_vb_g/s1600/DSC_1242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-mMvLpC6drVw/Vs43i5FjuJI/AAAAAAAAF8Y/I0TtdK_vb_g/s1600/DSC_1242.jpg" /></a></div>
<br />
With so much beautiful cauliflower in the markets this past autumn, I made quite a number of cauliflower-centric recipes.<br />
<br />
One day I had a small epiphany while searching for something new and easy to produce that would deliver big flavor. I definitely found it with this seared cauliflower steak.<br />
<br />
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<a href="https://3.bp.blogspot.com/-19VGn19X-o8/Vs42HDq56qI/AAAAAAAAF8M/AYf6rrYvj00/s1600/DSC_0209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-19VGn19X-o8/Vs42HDq56qI/AAAAAAAAF8M/AYf6rrYvj00/s1600/DSC_0209.jpg" /></a></div>
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<span style="font-family: inherit;">I made these pizzas </span><span style="font-family: inherit;">over Valentine's weekend, using a combination of cooked-in-advance and store-bought elements. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The various toppings made a verifiably *wow* pair of pies, with just little prep work to do before popping the pizzas into the oven. Worth doing on a regular basis for anyone with a busy schedule and foodie interests!</span><br />
<br />
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<a href="https://4.bp.blogspot.com/-4sZacC6Kym8/Vs5v0Z5oi8I/AAAAAAAAF8o/JiNd0mCEjg8/s1600/IMG_7311%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-4sZacC6Kym8/Vs5v0Z5oi8I/AAAAAAAAF8o/JiNd0mCEjg8/s640/IMG_7311%2Bcopy.jpg" width="640" /></a></div>
<br />
One of my favorite ways to eat is to wilt a giant bunch of greens, and either pick from it over the following days, or eat the whole pile at once.<br />
<br />
Flecked with deeply flavorful aromatics, this kind of eating is not only simple and fast, but also truly delicious, and of course, good for your health. This version was an almost-midnight creation, thrown together on a night shortly after we moved, when I needed veggie sustenance.<br />
<br />
<br />
<i>Sautéed collards with lemon and aleppo pepper</i><br />
<i><br /></i>1 bunch organic collards or other dark leafy greens, stems cut from leaves and finely chopped, leaves coarsely chopped<br />
2-3 cloves garlic, finely grated on a microplane<br />
zest and juice from 1 organic lemon<br />
1/2 tsp aleppo pepper, or to taste<br />
olive oil, for sautéing<br />
sea salt<br />
<br />
Heat a large cast-iron skillet over medium heat. When hot, drizzle enough olive oil to coat the pan. Add collard stems and sauté for 3-5 minutes, stirring occasionally.<br />
<br />
Add the chopped leaves and stir to combine. Sauté for 3 minutes, stirring occasionally, then add the garlic and stir again. Season the mixture with salt, the aleppo, and lemon juice and stir. Once the leaf membranes have softened, remove from heat and taste; adjust seasoning if needed.<br />
<br />
Transfer to plates or a serving platter and eat immediately.<br />
<i><br /></i>
<i><br /></i>
<i>Seared cauliflower steaks with pink peppercorns and <span style="font-family: inherit;">crème fraîche</span></i><br />
<i><span style="font-family: inherit;"><br /></span></i>
1/2 head cauliflower, cut into slices 1/2-inch thick<br />
olive oil, for pan frying<br />
sea salt<br />
pink peppercorns, to taste<br />
<span style="font-family: inherit;">crème fraîche</span>, for dipping<br />
<br />
Heat a large cast-iron skillet over medium-high heat. When it is hot, drizzle enough oil to coat the pan. Arrange cauliflower cross-sections to fit, and sear, rotating the pan or cauliflower slices for even browning, and adding more oil as needed. A good crust needs about 8 minutes or so overall, on each side.<br />
<br />
Lower heat if needed, and using tongs and/or a thin spatula, turn to the second side, keeping the florets as intact as possible. Repeat with the second side and the remainder of the slices, transferring the cooked steaks to a serving platter or plates.<br />
<br />
To serve, sprinkle with sea salt and scatter pink peppercorns, gently crushing them between your fingers as you season. Serve alongside a dollop or two of <span style="font-family: inherit;">crème fraîche and dig in. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>Valentines' pizzas </i></span><br />
<span style="font-family: inherit;"><i><br /></i></span>
<span style="font-family: inherit;">You can combine the elements in any way you like, or swap out with locally available ingredients. Here is what I did:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 </span>store-bought<span style="font-family: inherit;"> whole wheat pizza dough, divided and formed into balls on a well-floured work surface, cut ends tucked underneath, and rested under a damp tea towel for 30 minutes</span><br />
<br />
<span style="font-family: inherit;"><i>for the meat pizza</i></span><br />
<span style="font-family: inherit;">5-7 slices prosciutto, torn</span><br />
<span style="font-family: inherit;">1 cup King trumpet mushrooms, sliced and sautéed</span><br />
<span style="font-family: inherit;">1 cup chopped, cooked leeks</span><br />
<span style="font-family: inherit;">1/2 cup shredded Fontina cheese</span><br />
<span style="font-family: inherit;">quills from one rosemary sprig</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>for the veg pizza</i></span><br />
<span style="font-family: inherit;">3 tbsp roasted tomatoes in olive oil</span><br />
<span style="font-family: inherit;">5 Chinese chives, cut into 2-inch segments</span><br />
<span style="font-family: inherit;">1 cup King trumpet mushrooms, sliced and sautéed</span><br />
<span style="font-family: inherit;">3 roasted artichokes, cut into cross-sections</span><br />
<span style="font-family: inherit;">1/3 cup shredded Fontina cheese</span><br />
<span style="font-family: inherit;">1/3 cup finely shredded Parmigiano-Reggianno</span><br />
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<span style="font-family: inherit;">red pepper flakes, to taste</span><br />
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Place a pizza stone on the middle rack and preheat oven to the highest setting for 45 minutes.<br />
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On a well-floured overturned baking sheet, shape dough into at least a 12-inch round, or thereabouts. Do so by making an indent with your fingertips - lined up together - 1/4-inch from the edge, all the way around. Gently stretch the dough between your hands. Make sure the entire surface is about the same thickness and lay it onto the baking sheet.<br />
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Layer toppings, beginning with the leeks, followed by mushrooms, then the meat, fresh rosemary, and lastly, the cheese. I have successfully transferred the uncooked pizza to the screaming hot stone in the oven, but for a less stressful experience (and if you do not own a pizza peel), I recommend using potholders and bringing the stone out, swiftly and carefully sliding the pizza onto it by pulling its edge while tilting the baking sheet to help it slide, and then quickly replacing pizza-on-stone back into the oven.<br />
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Cook for 10 minutes, or until crust is golden and charred in spots, and cheese is melted and bubbling. Remove pizza from the oven, cut into wedges, sprinkle with red pepper flakes, and eat at once.<br />
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Repeat the same for the veg pizza: layer first the roasted tomatoes, then the mushrooms, followed by artichokes and chives, and finally, the cheeses, and cook it as you did the first.<br />
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In other recent projects, I always love producing with my team at the New York Times. These stories have been out for a bit, but they are no less delicious than when I made them.<br />
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This was a beautiful Page 1 story: another <a href="http://cooking.nytimes.com/recipes/1017902-whole-roasted-cauliflower-with-almond-herb-sauce" target="_blank">fantastic preparation</a> for the humble cauliflower…. It was so good, I've added it to my repertoire.<br />
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<span style="text-align: left;">I also produced this piece, which goes to show you that blogging, wherever you are, and sharing delicious recipes, pays off. This recipe is from a wee town in Mississippi, and now, it is a famous </span><a href="http://cooking.nytimes.com/recipes/1017937-mississippi-roast?em_pos=large&emc=edit_ck_20160125&nl=cooking&nlid=35451607" style="text-align: left;" target="_blank">crock pot roast</a><span style="text-align: left;">. I made <a href="https://www.instagram.com/p/BAyHK-TNM9K/" target="_blank">many</a> <a href="https://www.instagram.com/p/BB0AUy_NM4E/" target="_blank">tasty</a> <a href="https://www.instagram.com/p/BAtEj8aNM1S/" target="_blank">meals</a> from this project. </span></div>
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<a href="https://2.bp.blogspot.com/-SriVKNnnYtY/Vs50Dco8EZI/AAAAAAAAF9A/tf3xvmXaBBE/s1600/160118_NYTimesCrockBeef0175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-SriVKNnnYtY/Vs50Dco8EZI/AAAAAAAAF9A/tf3xvmXaBBE/s1600/160118_NYTimesCrockBeef0175.jpg" /></a></div>
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Lots of goodies all-around. I am so happy 2016 is off to this bright start and I cannot wait to see what's around the corner. Good food, no doubt. ;)<br />
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Have a delicious weekend, dear ones!</div>
Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com4tag:blogger.com,1999:blog-5248188797194132119.post-3856740981509488332015-12-07T14:39:00.003-05:002015-12-07T14:39:54.445-05:002015 Gift Guide, Holiday Foods with Sweet Paul Magazine, Where Women Cook, and The New York Times<div dir="ltr" style="text-align: left;" trbidi="on">
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This year's gift guide is streamlined. Just the essentials. I curated these objects with the idea you could use them on a daily basis. Nothing better than living a truly functional and beautiful day-to-day life. </div>
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I'm still on the ceramics kick that seized me <a href="http://melinaphotos.blogspot.com/2014_12_01_archive.html">a year ago</a>, but what has really come to the foreground is the human, animal, and earth issues which need us more than ever. If any of these appeal to you, they are certainly worthy of your help. </div>
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1.<a href="http://www.farmsanctuary.org/"> Farm Sanctuary</a> - factory farming is a terrible fate for any animal. What they experience in industrial "farms" is actually torture and imprisonment. Their treatment is so despicable, I stopped supporting that industry as soon as I learned what the animals endured. The Farm Sanctuary rescues these animals and gives them an opportunity to live out their days in beautiful pastures and meadows, as Nature would have intended. You can adopt an animal, make a visit to volunteer, or donate to their general operations - lots of ways to give!</div>
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2. <a href="http://mariteacosta.com/3pe1spxs773pkegoajc2b0f8zedx90">Marité Acosta ceramics</a> - this potter makes delicate, organic pieces. No two are alike. Marité often includes little details of spontaneous gesture in her glazes and textures. Her work is a regular favorite in my stories. </div>
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3. <a href="http://www.marchsf.com/store/tall-cylinder-carafe/dp/3875">March carafe and glass set</a> - I discovered March while on the hunt for props for a shoot a while ago. I love their unfussy and timeless designs. This handblown duo says "drink!" What you fill it with is up to you… ;)</div>
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4. <a href="https://food52.com/shop/products/1133-egg-coddler">Food52 coddlers</a> - I make and store sauces in these, as well as bake eggs to custardy perfection. This coddler design is one of those which has stood the test of time - since the Bauhaus, in fact. Smart, functional, great.</div>
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5. Sea Legacy - Sea Legacy uses incredible imagery to awaken us to the urgent calls of climate change. These astounding images, used with conservation and science, can help hold off further destruction if we participate. The oceans are one of the first places to measure what has and what will continue to transpire: disappearing sea ice. Flooding of low-lying coastal areas. More frequent super storms. Less than 2% of the oceans are currently protected. Preservationist and photographer <a href="https://www.instagram.com/paulnicklen/">Paul Nicklen</a> is the founder of Sea Legacy, and renowned contributors such as <a href="https://www.instagram.com/cristinamittermeier/">Cristina Mittermeier</a>, <a href="https://www.instagram.com/brianskerry/">Brian Skerry</a>, and <a href="https://www.instagram.com/daviddoubilet/">David Doubilet</a> visit the farthest and remote areas to document climate-caused change in hopes it will trigger us all to act. Be a part of the growing numbers of people who say "We must change. We must all live differently in the hope to share a livable future."</div>
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6. <a href="http://www.doctorswithoutborders.org/">Doctors Without Borders (Medecins San Frontiers)</a> - Heeding the call for urgent care in war and disaster zones, Doctors Without Borders work in austere circumstances to save the lives of people too remote or poor to receive the life-saving care they need. The recent bombing of their facility in <a href="http://www.doctorswithoutborders.org/article/msf-initial-reaction-us-military-investigation-kunduz-attack">Kunduz</a> is just one more reason to offer your support to these incredible and hard-working people who give their lives to help others.</div>
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7. <a href="http://www.jessielazar.com/clay-shop/">Jessie Lazar ceramics</a> - A NY native, Jessie's hand thrown pieces are easy to love. Her work is bright, functional, and pleasing to hold…I keep her pour spouted bowl nearby for making pesto and sauce, and I even use it as a bowl to eat soup. You'll definitely want to make these vessels central in your life. </div>
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8. <a href="https://www.woodwatches.com/#melinaphotos">Jord watches</a> -<span style="font-family: inherit;"> I was a watch-lover a long time ago and opted against wearing a timepiece
for the last 20 years or so. I liked being left with more wrist space to
accessorize with treasured family heirlooms and jewelry pieces I’d made in my
days as a metalsmith…However, the stunning appearance of Jord’s modern, handcrafted
watches brought me back. I love their designs. Each showcases a </span><a href="http://www.woodwatches.com/widget/melinaphotos" style="font-family: inherit;"><span style="color: #420178;">different
richly-hued wood</span></a><span style="font-family: inherit;"> that, over its life, gets conditioned with your specific
skin chemistry. Jord also makes a lifestyle statement in bringing us back to
the physical object, and places an importance on craftsmanship with their precision Swiss
movement. As an added bonus, they custom sizing for your own wrist so that when you receive your new piece, it's ready to wear! It’s easy to fall in love with both men’s and
women’s lines - see for yourself.</span><a href="https://www.blogger.com/www.woodwatches.com/widget/melinaphotos" id="woodwatches_com_widget" title="Womens Wood Watches"><script src="www.woodwatches.com/widget/melinaphotos" type="text/javascript">Womens Wood Watches</script></a></div>
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<span style="font-family: inherit;">9. <a href="http://store.dwell.com/totem-beeswax-candle.html?gclid=CjwKEAiAs4qzBRD4l-2w7qOoqEMSJABauikXL6DLQH-nHjLOwL_rsR3hG4yQGOfjZrarQb0sa5KEIhoCiDzw_wcB&a_187=363#">Dwell Design totem candles</a> - These made in the USA candles are iconic and yet super simple. I love that they are made from natural beeswax - both for their hue as well as their scent. I've become more sensitive to the blaring notes of synthetic fragrances over the years, and the earthy scent of beeswax is subtle and inviting. Plus, they enhance any space: whether lit, or simply as sculptural forms. </span></div>
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<span style="font-family: inherit;">10. <a href="http://www.quitokeeto.com/collections/colleen-hennessey">Colleen Hennessy ceramics at </a></span><span style="font-family: inherit;"><a href="http://www.quitokeeto.com/collections/colleen-hennessey">Quitokeeto</a></span><span style="font-family: inherit;"> - I discovered Colleen's work a while back through a Quitokeeto shop update and have been in love since. Simple forms, clean lines, easy care</span>…<span style="font-family: inherit;"> It is fun weaving her work in with others' whom I treasure. I especially like finding the similarities which make them all a "family" of pieces as I produce new stories for my clients, or eat from them after a long day's work. </span></div>
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<span style="font-family: inherit;"><i>Before the full throttle of the holidays sets in, we strolled around our neighborhood this weekend, soaking in the brisk day and warming sun. Photo by sweet husband and fellow photographer, <a href="http://jimlafferty.virb.com/">Jim</a>.</i></span></div>
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<span style="font-family: inherit;">Whatever your tendencies as the year winds down, I hope there is something special here for you and your loved ones. The individual makers - as well as the animals, and the Earth - thank you.</span></div>
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<span style="font-family: inherit;">Out now, I produced a new and delicious story in the </span><a href="http://www.sweetpaulmag.com/magazine/sweet-paul-magazine-23" style="font-family: inherit;">Holiday</a><span style="font-family: inherit;"> issue of </span><a href="http://issuu.com/sweetpaulmagazine/docs/spm_wi15_mask/85#signin" style="font-family: inherit;">Sweet Paul Magazine</a><span style="font-family: inherit;">. It started with an interest to produce Julia Child's beef bourguignon and grew into a heady mix of savory layers, to be displayed upon antique books and objects I collected over the years. In addition to the delectable beef bourguignon, I made a fantastic crispy skin porchetta (tied before cooking into a bundle, below), as well as juniper-encrusted venison backstrap with a dried cherry-green peppercorn beurre rouge, an umami ragu with fennel, anchovies, and nutmeg, and cornish hens roasted with tiny onions and lemons. </span></div>
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<span style="font-family: inherit;">You can see the full story by purchasing the PDF version, </span><a href="https://gumroad.com/l/uowcM" style="font-family: inherit;">here</a><span style="font-family: inherit;">. </span></div>
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<span style="font-family: inherit;">And, just before our over-the-top-epic long distance move (thankfully, now behind us!), I produced eight stories in the lead-up to Thanksgiving for the New York Times: two turkeys, three stuffings, and a creamed spinach! NBD.</span></div>
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<span style="font-family: inherit;">I can assure you each and every one was quite edible, worthy of any special meal. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="http://cooking.nytimes.com/recipes/503-roast-turkey-breast">This</a> terrific bone-in turkey breast</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Simple and great <a href="http://cooking.nytimes.com/recipes/9375-cornbread">cornbread</a></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Pierre Franey's <a href="http://cooking.nytimes.com/recipes/1154-creamed-spinach">creamed spinach</a> (I doubled the nutmeg and loved it)</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>An intoxicating, <a href="http://cooking.nytimes.com/recipes/147-bread-stuffing">buttery dressing</a></i></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-CxOrF7CpN3k/VmW1XrSPxoI/AAAAAAAAF04/jii_anXxhsE/s1600/DSC_0621.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="427" src="http://3.bp.blogspot.com/-CxOrF7CpN3k/VmW1XrSPxoI/AAAAAAAAF04/jii_anXxhsE/s640/DSC_0621.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Perfect way to use that cornbread? In <a href="http://cooking.nytimes.com/recipes/12920-pepper-and-sausage-cornbread-dressing">this delicious stuffing</a>...</i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wC_PduJ1Vz4/VmW1YJjBuxI/AAAAAAAAF1I/eM-LTL39PRw/s1600/DSC_9392.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-wC_PduJ1Vz4/VmW1YJjBuxI/AAAAAAAAF1I/eM-LTL39PRw/s640/DSC_9392.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="http://cooking.nytimes.com/recipes/1015472-cranberry-orange-jelly">Cranberry jelly </a>with Lillet and juniper berries</i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ivcX0sqv-10/VmW1X92Q2-I/AAAAAAAAF1A/fXc5Hiy254o/s1600/DSC_9323.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-ivcX0sqv-10/VmW1X92Q2-I/AAAAAAAAF1A/fXc5Hiy254o/s1600/DSC_9323.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Juicy <a href="http://cooking.nytimes.com/recipes/543-45-minute-roast-turkey">spatchcock turkey</a> from Mark Bittman</i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-HPCYxY8zDOQ/VmW1Xws6KLI/AAAAAAAAF08/UKsh2MgYMCw/s1600/DSC_0818.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-HPCYxY8zDOQ/VmW1Xws6KLI/AAAAAAAAF08/UKsh2MgYMCw/s640/DSC_0818.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="http://cooking.nytimes.com/recipes/417-porcini-bread-stuffing">Sourdough morel stuffing</a> with dried cherries and walnuts</i></td></tr>
</tbody></table>
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<span style="font-family: inherit;">Perhaps one of these will make an appearance on your Christmas menu!</span></div>
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<span style="font-family: inherit;">The winter 2016 </span><a href="http://wherewomencookmagazine.com/" style="font-family: inherit;">Where Women Cook</a><span style="font-family: inherit;"> contains the first of a new column I am producing. It is called <i>Creating from the Bounty</i>. To soothe and nourish you, I made a savory winter strata - it's an excellent holiday brunch to serve guests, and versatile enough to make for a simple weeknight dinner.</span></div>
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<span style="font-family: inherit;">I also produced a feature with Kristen Farmer Hall, of Birmingham's <a href="https://www.instagram.com/bakingbandits/">Baking Bandits</a>. It was so much fun to showcase her pastries and highlight another woman doing it right. </span></div>
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Here's to making quality time, even if a few moments at a time, to slow down and be with the ones we cherish. <span style="font-family: inherit;">Our challenge seems more than ever to allow the holidays to actually </span><span style="font-family: inherit;">replenish our spirits. Doing it, though, makes all the difference. Thanks for your love and support! xxx</span><br />
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com0tag:blogger.com,1999:blog-5248188797194132119.post-46538552158603654142015-10-23T11:16:00.003-04:002016-10-06T17:46:37.378-04:00Brown Butter Rosemary Apple Pie at Anthology and Some Big News!<div dir="ltr" style="text-align: left;" trbidi="on">
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I've made a pie for my Anthology column today. Worth all the pieces of its meditative effort. An excellent crust for people who love both flaky dough and a little chew, the sugared shingled layers do the trick. It's <i>so</i> good. Another swooner: brown butter adds nutty depth to go with the spiced flavors imparted by the likes of rosemary, nutmeg, and cinnamon. It was a stroke of genius to put these together for this pie. </div>
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Edit: with Anthology Mag gone, I have included the full recipe below. Thank you all for sending me messages, asking for it!!</div>
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With little added sugar in this recipe, I'd say this pie could easily double for breakfast. Yes I just said pie for breakfast. And with a dollop of creme fraiche, it's even better. Try it and see for yourself…</div>
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<span style="font-family: inherit;">Brown butter-rosemary apple pie with star shingled crust</span></div>
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<i><span style="font-family: inherit;">for the filling</span></i></div>
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<span style="font-family: inherit;">3 lbs tart apples </span></div>
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<span style="font-family: inherit;">1 tbsp fresh lemon juice </span></div>
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<span style="font-family: inherit;">1 tsp lemon zest - choose organic, since you'll eat the skin</span></div>
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<span style="font-family: inherit;">1/4 cup all-purpose flour</span></div>
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<span style="font-family: inherit;">1 scant tsp kosher salt</span></div>
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<span style="font-family: inherit;">1/4 cup packed light brown sugar</span></div>
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<span style="font-family: inherit;">1/4 cup organic cane sugar</span></div>
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<span style="font-family: inherit;">1/2 tsp freshly ground nutmeg</span></div>
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<span style="font-family: inherit;">1/2 tsp freshly grated cinnamon</span></div>
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<span style="font-family: inherit;">2 tsp minced fresh rosemary</span></div>
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<span style="font-family: inherit;">1/2 stick butter</span></div>
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<span style="font-family: inherit;">1 egg, lightly beaten, for brushing</span></div>
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<span style="font-family: inherit;">demerara sugar, to sprinkle</span></div>
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<i><span style="font-family: inherit;">for the dough - adapted from Melissa and Emily Elsen of Four and Twenty Blackbirds</span></i></div>
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<span style="font-family: inherit;">3 2/4 cups organic all-purpose flour</span></div>
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<span style="font-family: inherit;">1 1/2 tsp kosher salt</span></div>
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<span style="font-family: inherit;">1 1/2 tsp organic cane sugar</span></div>
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<span style="font-family: inherit;">12 oz freezer-cold cubed butter</span></div>
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<span style="font-family: inherit;">3/4 cup cider vinegar</span></div>
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<span style="font-family: inherit;">3/4 cup ice water</span></div>
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<i><span style="font-family: inherit;">I used to process my flour and butter in a food processor for ease. Feel free to do it that way if you are short on time. Now, I make the extra time - not much longer really, and for the result, it's worth it to cut the butter into the flour by hand. Plus, my desire for the pie ripens as I work to incorporate the dough… :)</span></i></div>
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<span style="font-family: inherit;"><i>Make the dough:</i> stir dry ingredients together in a large bowl. Add butter and cut in using a pastry blender, scraping its edge with a knife occasionally to free any clumps that form. Keep at it until you are left with pea sized bits of butter in the mix. Be careful not to overwork the dough. A few larger butter clumps are okay. </span></div>
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<span style="font-family: inherit;">Pour water and vinegar together and add an ice cube or two. Drizzle a little at a time over the flour mixture and cut in. It will appear shaggy as it becomes more moist, and as you keep cutting it together, the dough will form. Pinch the dough with your thumb and index finger to see if it holds together. If it's crumbly, it isn't ready. Drizzle another tablespoon or so of the cider liquid and cut in again. Once the dough has formed, empty out into three equal portions on three pieces of cellophane.</span></div>
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<span style="font-family: inherit;">Press opposing ends of the cellophane together to form the dough into a ball. Wrap securely and flatten dough into a disk. Repeat with remaining two dough piles, then refrigerate for at least 20 minutes to let them mellow.</span></div>
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<span style="font-family: inherit;"><i>Make the filling:</i> peel, core, and cut apples into wedges. Squeeze lemon juice to coat in a large bowl, mixing the juice and apple slices together to prevent from browning. Add zest, flour, salt, sugars, nutmeg, cinnamon, and rosemary, and stir to combine. Set aside while you make the brown butter.</span></div>
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<span style="font-family: inherit;"><i>Brown the butter:</i> In a light colored sauté pan - so you can monitor the change in color as it browns - melt butter over medium heat. Let it foam and give it a swirl every so often to ensure it is cooking evenly. The process should take about 7 minutes; pay attention to the milk solids which settle at the base of the pan as you don't want them to get burnt. Once you smell the nutty aroma and the butter has turned caramelly, remove pan from heat. Pour brown butter and solids over the apple mixture and stir together to combine. If the milk solids are burnt, you may choose not to add them - once cool enough to taste, try a little bit and see if you like the flavor, and then decide. Refrigerate at least 4 hours, up to overnight. </span></div>
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<span style="font-family: inherit;"><i>Roll the dough:</i> for the bottom crust, roll out one disk of dough to about 1/8-inch thick, between pieces of lightly floured parchment. Peel away one sheet of parchment, drape dough into an 8-inch diameter pie plate using the second sheet of parchment to transfer the dough, then peel it away. Trim edge flush with pie plate, save scraps to re-roll, and chill. You can do this a day in advance.</span></div>
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<span style="font-family: inherit;">Roll out the other two disks to 1/8-inch thick using the same method with parchment. Transfer dough on parchment to baking sheets and chill in the refrigerator for at least 30 minutes (or, freezer for 10). </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Working with one segment of dough at a time, use a flour-dusted cookie cutter to cut shapes. Gather scraps to re-roll as needed, and refrigerate cutouts on a baking sheet as you go. If at any time the shapes start to stretch or you don't get a clean cutout, refrigerate the dough. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">You'll need at least 32 cutouts (depending on the size of your cookie cutter) for the shingled crust. Keep cutouts refrigerated until time to use. This can also be done a day in advance.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Drain sugar-butter mixture from apples into a saucepan and reduce by half. Add reduced syrup back to the apple mixture and stir to combine. Reducing the liquid will create a sumptuous pie, rather than a watery one.</span></div>
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<span style="font-family: inherit;"><i>Assemble the pie:</i> Preheat oven to 400F. Fill pie shell with syrup-spice-apple mixture, slightly mounding the fruit at the center. Lightly brush pie edge with water. Lightly brush water on back of shapes, as you go. Start at outside edge, layering dough shapes like shingles, lightly brushing their reverse sides and pressing gently to seal them together. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">Once you have made one ring of shingles, layer a second ring in the same fashion. Continue until only a small opening remains at the top. Brush beaten egg over the surface of the dough and scatter demerara sugar to coat. Refrigerate for at least 30 minutes, up to 3 hours. The colder your pastry, the more assurance you have that it will stay put once met with the heat of the oven!</span></div>
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<span style="font-family: inherit;"><i>Bake the pie:</i> Bake on a parchment lined baking sheet for 15 minutes at 400 degrees, just so crust begins to brown. Lower heat to 350 degrees and continue baking until crust is golden all over and juices bubble, about 55 minutes more. </span></div>
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<span style="font-family: inherit;">Cool completely on a wire rack and serve with creme fraiche or ice cream. Pie will keep for 2 days unrefrigerated, wrapped in foil, and up to 1 1/2 weeks in the refrigerator in a container with a tight fitting lid.</span></div>
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This time is busier than ever for me. I move next week, long distance, back north. It's a long story, but my sweetheart and I lived apart for nearly a year as we navigated new developments in our careers. This move represents us reuniting. We cannot wait. Our home is entirely in transition and the movers come this weekend. <span style="color: #cc0000;"><i>Edit: it's happening again! We have to move from our "reunited and it feels so good" home and, in the next couple weeks, will go through another huge bandaid ripping to get acclimated and settled into another living quarters….Fingers crossed that this time pans out a little less dramatically. We are ready to NOT MOVE for a bit.</i></span></div>
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In other news, I am making a cookbook!! It will be filled with fantastic recipes and gorgeous images, and all kinds of tips and tricks for success. I am thrilled about this project. Producing a cookbook is something I've been considering - and then trying to plan for - for a while now. That is all I will share for the moment, as I must return to dusting, consolidating, and packing. But oh what good things await, around every corner!</div>
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Have a beautiful weekend. Enjoy the crisp days of fall. Eat this pie and share it with friends. Thanks so much for being here for the journey.</div>
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com0tag:blogger.com,1999:blog-5248188797194132119.post-4096977373559008222015-10-23T11:16:00.002-04:002016-10-06T17:46:15.033-04:00Brown Butter Rosemary Apple Pie at Anthology and Some Big News!<div dir="ltr" style="text-align: left;" trbidi="on">
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I've made a pie for my Anthology column today. Worth all the pieces of its meditative effort. An excellent crust for people who love both flaky dough and a little chew, the sugared shingled layers do the trick. It's <i>so</i> good. Another swooner: brown butter adds nutty depth to go with the spiced flavors imparted by the likes of rosemary, nutmeg, and cinnamon. It was a stroke of genius to put these together for this pie. </div>
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Edit: with Anthology Mag gone, I have included the full recipe below. Thank you all for sending me messages, asking for it!!</div>
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With little added sugar in this recipe, I'd say this pie could easily double for breakfast. Yes I just said pie for breakfast. And with a dollop of creme fraiche, it's even better. Try it and see for yourself…</div>
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<span style="font-family: inherit;">Brown butter-rosemary apple pie with star shingled crust</span></div>
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<i><span style="font-family: inherit;">for the filling</span></i></div>
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<span style="font-family: inherit;">3 lbs tart apples </span></div>
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<span style="font-family: inherit;">1 tbsp fresh lemon juice </span></div>
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<span style="font-family: inherit;">1 tsp lemon zest - choose organic, since you'll eat the skin</span></div>
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<span style="font-family: inherit;">1/4 cup all-purpose flour</span></div>
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<span style="font-family: inherit;">1 scant tsp kosher salt</span></div>
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<span style="font-family: inherit;">1/4 cup packed light brown sugar</span></div>
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<span style="font-family: inherit;">1/4 cup organic cane sugar</span></div>
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<span style="font-family: inherit;">1/2 tsp freshly ground nutmeg</span></div>
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<span style="font-family: inherit;">1/2 tsp freshly grated cinnamon</span></div>
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<span style="font-family: inherit;">2 tsp minced fresh rosemary</span></div>
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<span style="font-family: inherit;">1/2 stick butter</span></div>
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<span style="font-family: inherit;">1 egg, lightly beaten, for brushing</span></div>
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<span style="font-family: inherit;">demerara sugar, to sprinkle</span></div>
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<i><span style="font-family: inherit;">for the dough - adapted from Melissa and Emily Elsen of Four and Twenty Blackbirds</span></i></div>
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<span style="font-family: inherit;">3 2/4 cups organic all-purpose flour</span></div>
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<span style="font-family: inherit;">1 1/2 tsp kosher salt</span></div>
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<span style="font-family: inherit;">1 1/2 tsp organic cane sugar</span></div>
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<span style="font-family: inherit;">12 oz freezer-cold cubed butter</span></div>
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<span style="font-family: inherit;">3/4 cup cider vinegar</span></div>
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<span style="font-family: inherit;">3/4 cup ice water</span></div>
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<i><span style="font-family: inherit;">I used to process my flour and butter in a food processor for ease. Feel free to do it that way if you are short on time. Now, I make the extra time - not much longer really, and for the result, it's worth it to cut the butter into the flour by hand. Plus, my desire for the pie ripens as I work to incorporate the dough… :)</span></i></div>
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<span style="font-family: inherit;"><i>Make the dough:</i> stir dry ingredients together in a large bowl. Add butter and cut in using a pastry blender, scraping its edge with a knife occasionally to free any clumps that form. Keep at it until you are left with pea sized bits of butter in the mix. Be careful not to overwork the dough. A few larger butter clumps are okay. </span></div>
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<span style="font-family: inherit;">Pour water and vinegar together and add an ice cube or two. Drizzle a little at a time over the flour mixture and cut in. It will appear shaggy as it becomes more moist, and as you keep cutting it together, the dough will form. Pinch the dough with your thumb and index finger to see if it holds together. If it's crumbly, it isn't ready. Drizzle another tablespoon or so of the cider liquid and cut in again. Once the dough has formed, empty out into three equal portions on three pieces of cellophane.</span></div>
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<span style="font-family: inherit;">Press opposing ends of the cellophane together to form the dough into a ball. Wrap securely and flatten dough into a disk. Repeat with remaining two dough piles, then refrigerate for at least 20 minutes to let them mellow.</span></div>
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<span style="font-family: inherit;"><i>Make the filling:</i> peel, core, and cut apples into wedges. Squeeze lemon juice to coat in a large bowl, mixing the juice and apple slices together to prevent from browning. Add zest, flour, salt, sugars, nutmeg, cinnamon, and rosemary, and stir to combine. Set aside while you make the brown butter.</span></div>
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<span style="font-family: inherit;"><i>Brown the butter:</i> In a light colored sauté pan - so you can monitor the change in color as it browns - melt butter over medium heat. Let it foam and give it a swirl every so often to ensure it is cooking evenly. The process should take about 7 minutes; pay attention to the milk solids which settle at the base of the pan as you don't want them to get burnt. Once you smell the nutty aroma and the butter has turned caramelly, remove pan from heat. Pour brown butter and solids over the apple mixture and stir together to combine. If the milk solids are burnt, you may choose not to add them - once cool enough to taste, try a little bit and see if you like the flavor, and then decide. Refrigerate at least 4 hours, up to overnight. </span></div>
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<span style="font-family: inherit;"><i>Roll the dough:</i> for the bottom crust, roll out one disk of dough to about 1/8-inch thick, between pieces of lightly floured parchment. Peel away one sheet of parchment, drape dough into an 8-inch diameter pie plate using the second sheet of parchment to transfer the dough, then peel it away. Trim edge flush with pie plate, save scraps to re-roll, and chill. You can do this a day in advance.</span></div>
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<span style="font-family: inherit;">Roll out the other two disks to 1/8-inch thick using the same method with parchment. Transfer dough on parchment to baking sheets and chill in the refrigerator for at least 30 minutes (or, freezer for 10). </span></div>
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<span style="font-family: inherit;">Working with one segment of dough at a time, use a flour-dusted cookie cutter to cut shapes. Gather scraps to re-roll as needed, and refrigerate cutouts on a baking sheet as you go. If at any time the shapes start to stretch or you don't get a clean cutout, refrigerate the dough. </span></div>
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<span style="font-family: inherit;">You'll need at least 32 cutouts (depending on the size of your cookie cutter) for the shingled crust. Keep cutouts refrigerated until time to use. This can also be done a day in advance.</span></div>
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<span style="font-family: inherit;">Drain sugar-butter mixture from apples into a saucepan and reduce by half. Add reduced syrup back to the apple mixture and stir to combine. Reducing the liquid will create a sumptuous pie, rather than a watery one.</span></div>
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<span style="font-family: inherit;"><i>Assemble the pie:</i> Preheat oven to 400F. Fill pie shell with syrup-spice-apple mixture, slightly mounding the fruit at the center. Lightly brush pie edge with water. Lightly brush water on back of shapes, as you go. Start at outside edge, layering dough shapes like shingles, lightly brushing their reverse sides and pressing gently to seal them together. </span></div>
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<span style="font-family: inherit;">Once you have made one ring of shingles, layer a second ring in the same fashion. Continue until only a small opening remains at the top. Brush beaten egg over the surface of the dough and scatter demerara sugar to coat. Refrigerate for at least 30 minutes, up to 3 hours. The colder your pastry, the more assurance you have that it will stay put once met with the heat of the oven!</span></div>
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<span style="font-family: inherit;"><i>Bake the pie:</i> Bake on a parchment lined baking sheet for 15 minutes at 400 degrees, just so crust begins to brown. Lower heat to 350 degrees and continue baking until crust is golden all over and juices bubble, about 55 minutes more. </span></div>
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<span style="font-family: inherit;">Cool completely on a wire rack and serve with creme fraiche or ice cream. Pie will keep for 2 days unrefrigerated, wrapped in foil, and up to 1 1/2 weeks in the refrigerator in a container with a tight fitting lid.</span></div>
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This time is busier than ever for me. I move next week, long distance, back north. It's a long story, but my sweetheart and I lived apart for nearly a year as we navigated new developments in our careers. This move represents us reuniting. We cannot wait. Our home is entirely in transition and the movers come this weekend. <span style="color: #cc0000;"><i>Edit: it's happening again! We have to move from our "reunited and it feels so good" home and, in the next couple weeks, will go through another huge bandaid ripping to get acclimated and settled into another living quarters….Fingers crossed that this time pans out a little less dramatically. We are ready to NOT MOVE for a bit.</i></span></div>
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In other news, I am making a cookbook!! It will be filled with fantastic recipes and gorgeous images, and all kinds of tips and tricks for success. I am thrilled about this project. Producing a cookbook is something I've been considering - and then trying to plan for - for a while now. That is all I will share for the moment, as I must return to dusting, consolidating, and packing. But oh what good things await, around every corner!</div>
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Have a beautiful weekend. Enjoy the crisp days of fall. Eat this pie and share it with friends. Thanks so much for being here for the journey.</div>
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com8tag:blogger.com,1999:blog-5248188797194132119.post-77279855378395651292015-10-05T18:24:00.003-04:002015-10-07T01:24:49.008-04:00Maine New Shell Lobster Tour<div dir="ltr" style="text-align: left;" trbidi="on">
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I received an invitation for a Maine lobster tour. How could I say no? Gratefully, we were blessed with pristine weather the whole time.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">herring, which serve as bait in lobster traps</span></i><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">magic hour lobster boat experience</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">new arrivals at the Clam Shack, these lobsters will be cooked for lobster rolls and whole lobster meals</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hLY-6hIUYZM/VhCb7aQdbrI/AAAAAAAAFlo/3mEoZ6yN7ZM/s1600/DSC_7550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-hLY-6hIUYZM/VhCb7aQdbrI/AAAAAAAAFlo/3mEoZ6yN7ZM/s1600/DSC_7550.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">fried clams, scallops, and haddock on the back deck at the <a href="http://theclamshack.net/">Clam Shack</a></span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">their unique lobster rolls include claw, knuckle, and tail meat, and a smear of both mayo and butter</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">tasting at Oxbow brewery - a delicious and pastoral experience</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Oxbow brewery beehives</span></i></td></tr>
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A couple weeks ago, I was invited by <a href="http://www.lobsterfrommaine.com/">Lobster from Maine</a> to get better acquainted with Maine's lobster industry. I had no clue about a lot of things, including what distinguishes "new shell" lobster from just lobster.<br />
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This trip was highly educational. I left with new understandings about the treat that "new shell" lobster specifically is, and the rigorous measures implemented to ensure the lobster population remains healthy and prolific.<br />
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Lobsters outgrow their shells mid- to late-summer, shedding them for new ones. These new shells are much softer as they re-calcify, and lobster meat during this time is sweeter and more tender. Bonus, you won't need as many tools to properly enjoy a delicious lobster meal. One way to identify new shells: they are redder in hue than hard shell lobsters, which are a deeper brown, with flesh that is more briny.<br />
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I was part of a guided tour of the <a href="https://www.msc.org/">MSC </a>certified <a href="http://www.capeseafoodllc.com/#lobster">processing facility</a> which handles lobster for all of the <a href="http://lukeslobster.com/">Luke's Lobster</a> locations. Here we saw the machinery, as well as the man - and woman! - power required to dispatch, shuck, and process 35,000 pounds of lobster <i>per day</i>.<br />
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The rate at which the people work, shucking knuckles and claw meat in front of various bins lined up on long steel tables, in a (very!) chilled room, was astounding. Their speed and deftness was the work of millions of minutes fine-tuning this highly specific process. Which makes sense since they are paid by the volume they deliver each day.<br />
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The sprawling machinery throughout the plant was equally amazing. Some machines instantaneously froze uncooked lobster to ship, some which cooked the lobster, timed at graduated temperatures to retain maximum flavor and tenderness. Even the sanitary measures taken to keep quality standards at their best were rigorous…. We went through four rounds of gloves/booties/hairnets/hand sanitizing/etc just to enter! It really was an incredible experience. Thanks Mike, for your hospitality and thoroughness.<br />
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From there, we were shuttled to the famous <a href="http://theclamshack.net/">Clam Shack</a> for their unique take on lobster rolls and tasty local beer, as well as a selection of their house specialty, the crunchy-juicy fried scallops, clams, and haddock.<br />
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<i><span style="font-size: small;">Stools at the Clam Shack, painted the buoy colors of their prized lobstermen</span></i></div>
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<i><span style="font-size: small;">Steve educating the group on what he looks for in fresh lobster</span></i></div>
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Did you know the length of a lobster's antennae reveal how fresh a lobster is? Lobster don't like each other (one reason why their claws are banded once captured) and will clip or chew each others' antennae once in captivity. The longer a lobster has been in a holding tank, the less likely they will have their full antennae, which should be almost as long as their bodies.<br />
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And, did you know that lobsters are left- or right-handed, and their dominant claw is the larger one? This is also referred to as the "crusher" claw, while their non dominant claw is the "pincher" or "shredder." Being pinched by the crusher claw can feel like having your finger broken, delivering up to 100 lbs of pressure. Yikes.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;"><i>Boiling or steaming lobster in seawater is considered the best cooking method</i></span></td></tr>
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<tr><td class="tr-caption"><i><span style="font-size: small;">I loved this stone-filled pail, which served as the counterweight to the trap-door style steamer lid</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">our crew knows how to feast...</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">We could have lazed about all afternoon after this meal, but our drivers had a lobster boat outing next on the list</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">filling the bait bags</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">flocks of seagulls kept us company, diving for leftover bait </span></i><i><span style="font-size: small;">tossed overboard </span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Kelly Rizzo of <a href="http://www.eattravelrock.com/eat-travel-rock-blog/">Eat Travel Rock </a>hamming it up</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">author <a href="http://www.rowanjacobsen.com/">Rowan Jacobsen </a>striking a pose</span></i></td></tr>
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Here's the scoop on sustainability: all Maine lobstermen use this tool to measure the lobster carapace. Any lobster smaller or larger than 3.25-5 inches gets released to continue populating. That's more than two-thirds of the lobsters brought from the traps on our brief ride out. In addition, any "berried" females trapped - those bearing eggs - get a notch made in their tail to denote "not to be caught" and are also released.<br />
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How can you tell the difference between male and female lobsters? In the below photo, the more delicate swimmerets (mid-body and down) on the right lobster denote female. This is also the region where females store their eggs. See photo following….<br />
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On the next day our crew of chefs, authors, bloggers, and journalists took a drive to the pastoral oasis that is <a href="http://oxbowbeer.com/">Oxbow Brewery</a>.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">the resident cat, who by all accounts made everyone fall in love with him as he enthusiastically rolled around….</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">the brewery gardens include many berry varietals, which they often incorporate into their ferments</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">the honey harvest is also incorporated into some of the beers</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">the practice at Oxbow is to do it well, which often means slow</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">we sampled a smoky and terrific barrel-aged oktoberfest</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">brewer <a href="http://beerpulse.com/2012/06/oxbow-brewing-hires-nodding-heads-fava-as-brewer/">Mike Fava</a> obliging sustainable fish advocate <a href="http://www.michaelannrowe.com/">Michael-Anne Rowe</a> for the camera</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">an al fresco lunch and beer included many tastes - even their special <a href="http://modernfarmer.com/2015/07/lobster-infused-beer-oxbow-brewing/">Dell'Aragosta</a>, a beer made using lobster (it was amazing!)</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">at brief stop at a lobster dealer on the harbor, I captured the load-in of bait</span></i></td></tr>
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<i><span style="font-size: small;">we went for a private tour of the Maine State aquarium and witnessed some extremely unusual lobsters - this split color lobster is extremely rare, they say one in 50 million</span></i></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">this lobster has just molted - its shell was just a thin membrane</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">albino lobsters are the most rare of all - one in every 100 million!</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">cobalt lobsters are gorgeous, a one in a million occurrence and the result of proliferation of a special protein…this one was just brought in by a lobsterman and will now be part of the educational program at the aquarium</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Our last stop was a lobster-chef food competition - 19 different creations for everyone to judge</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">The Boothbay Harbor Claw Down has sold out every year </span></i></td></tr>
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I came, I ate, and I was wowed. One thing I couldn't help but wonder was how climate change is affecting this industry. They, like many industries, communities, and ecosystems, are no doubt being impacted. It is a very tricky subject to navigate with enough merchants of doubt planting non-truths throughout media to complicate the discussion, and no easy answers.<br />
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I did learn that during some recent seasons, lobstermen have to travel into deeper waters to find the same volume of lobsters as in previous years. Time will tell if their sustainability practices are enough to maintain healthy stocks - of lobsters, and of the fish on which lobsters sustain themselves.<br />
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Forage fish such as herring which commonly serve as bait to trap lobsters are often fished by means of <a href="http://www.nhregister.com/general-news/20150712/cape-cod-fishermen-raising-concerns-over-high-herring-catches">trawling</a>. This disruptive practice essentially rakes the ocean floor and destroys much life along the way. It isn't the only practice, but trawling inflicts exponential damage to an increasingly fragile marine ecosystem, and will have to change in order to keep the health of the ocean intact.<br />
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Right now, the ocean is currently <a href="http://ocean.nationalgeographic.com/ocean/explore/pristine-seas/critical-issues-overfishing/">overfished</a> 25-35% worldwide and we are experiencing vanishing fish populations in large areas off many shores. This human-caused impact adds another layer to the climate change issue already in play. How can the Maine lobster industry keep its sustainable edge as other ocean populations face strain?<br />
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Since it is all one ecosystem, it appears we must address the ocean as a whole. Not easy, I know, and it certainly doesn't help matters that industry standards vary so widely from one fishery to the next. This is an essential consideration as we continue to consume, given that we want to make informed choices.<br />
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I hope Maine lobster thrives and that their diligent practices are used as a model for the greater fishing industry, so that our oceans can return to a healthier place. It will take public pressure in order to do that.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">to slow down before the return back home, I took a day out on the coast and soaked in nature </span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">low tide wandering the rocks</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">still perfect weather</span></i></td></tr>
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I hope this collection inspires you as much as it did me. </div>
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Travel. See Maine. Sample delicious new shell lobster and see for yourself. Bring your best self and take it all in…</div>
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And then when you return home do something. It will take all of us.</div>
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com1tag:blogger.com,1999:blog-5248188797194132119.post-38162165554632289162015-09-04T12:17:00.001-04:002015-09-04T12:26:43.162-04:00Grilled Head-on Shrimp and Chermoula at Anthology, Perfect Ice Cream at New York Times, and Some Thoughts about Labor<div dir="ltr" style="text-align: left;" trbidi="on">
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Summer is ending. The food doesn't really say so here in the lush south, but everything else does. Particularly, the light which streams into my studio… more directional, sharper and crisp. It's a beautiful thing, really, but I'm not ready for the huge thrust fall brings. More on that in a bit.<br />
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This chermoula, bursting with flavor, is essentially a north African version of salsa or pesto. And, it's my newest story at Anthology. Click <a href="http://anthologymag.com/blog3/2015/09/04/chermoula/">here</a> for the full story and recipe.<br />
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So good. On these shrimp, on everything prepared for this feature. Really, chermoula is good on everything. Do let me know if you decide to make it. I love to hear when a recipe (or photograph) seizes you.</div>
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A couple weeks ago, I had another Page One piece, produced for The New York Times Food section. This time it was ice cream. I produced <a href="http://www.nytimes.com/2015/08/12/dining/homemade-ice-cream-without-all-the-heat.html?ref=dining&_r=0">simple, amazing vanilla</a>. Certainly gave me a renewed appreciation for this humble flavor. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i>five simple ingredients is all it takes</i></td></tr>
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<a href="http://cooking.nytimes.com/recipes/1017613-easiest-vanilla-ice-cream">Here</a> is the ice cream recipe.<br />
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I am on the edge of telling you some big news. It will have to wait until more is clear, but many changes are in store. Thanks for staying tuned!<br />
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Eat great food this holiday. Maybe both of these tasty recipes will make it onto your menu. They surely will not disappoint.<br />
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Beyond good eating with those we love, I hope in your Labor Day festivities you will make room to appreciate the countless people who toil so hard - often for pennies a day - around the world.<br />
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In the distant past and now again, our economies suppress the value of labor. The rhythmic work of nimble human fingers, day in and out. Bodies which lift machinery over and over, actions repeated at a dizzying pace, or, skills so particular only few can do it. Never mind the repetitive stress those fingers and bodies face…. Young people assembling iPhones in China. Brick workers who are essentially slaves, in Pakistan. Men without safeguards against debilitating injuries in General Motors factories, in Colombia. <br />
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Do we value this work? How do we value human labor? In my own world I labor intensely, but thankfully I am (more or less) in charge of how and when it gets done. But no safety net, no built-in room to slow down. I'm working on that….<br />
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Of the above, this group has a link where you can offer your support, if you would like to help:<br />
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<a href="http://www.asotrecol.org/">ASOTRECOL</a> - association of injured Colombian GM workers. These men suffer debilitating injuries from repeated work processes during a time when no safety standards had been implemented in their factory. They have been discarded by GM, with no means or medical insurance to have the needed surgeries, to live healthy lives and get new jobs to support their families.<br />
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What good fortune we have to be privileged! And so, what good use a few minutes to give recognition and gratitude to those who help pave the way, who don't get that privilege.<br />
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Have a fantastic "sending-off summer" weekend. And then, on to plan the wonderful things we will do this fall. Thanks for being here with me, dear friends. xxx<br />
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com0tag:blogger.com,1999:blog-5248188797194132119.post-55738442817440426092015-08-07T11:33:00.003-04:002016-07-11T17:47:14.452-04:00Flavor-packed Cold Noodle Salad - My latest at Anthology, Zippy Gazpacho with The New York Times, and a Whole Lot More<div dir="ltr" style="text-align: left;" trbidi="on">
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Crunchy, tangy, punchy, meaty, chewy, spicy. Yep, all that, and almost no cooking to do.<br />
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<span style="font-family: inherit;">My <a href="http://anthologymag.com/blog3/2015/08/07/cold-noodle-salad/">monthly column at Anthology</a> has been a ongoing affair for two years now (next month!) - how cool is that?!</span><br />
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<span style="font-family: inherit;">I made this using somen <span class="il">noodles</span>, shiitake mushrooms, royal burgundy beans, slivered jalapeño, cucumber, Chinese chives, pickled red bell pepper, and mint and cilantro. My choices here serve as a guideline - pictured is an array of possible elements you can incorporate. My hope is that in sharing this as a guideline, it inspires you to play. Experiment with the type of <span class="il">noodles</span>, the pickled and spicy elements. Definitely swap crunchy veg variations to see which harmonize together, and what is freshest at the market. </span></div>
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<span style="font-family: inherit;">These are building blocks to lift-off from and have fun, using your own sensibility and really, what's beautiful when you visit the farmers market. This recipe is one of those I find myself returning to and modifying a bit each time. </span></div>
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<span style="background-color: white; color: #222222; font-family: inherit;">While this seriously tasty preparation takes cues from Asian flavors, this isn't explicitly from a particular culture. More, an interest to eat flavorful food that isn't expensive, and, perfect for picnics on lazy summer days. Though it isn't a saucy pasta dish by any means, don't let the apparent plainness fool you - this dish is packed with flavor.</span><br />
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<span style="font-family: inherit;">If you have a few pantry staples - the sauces and vinegar, and pasta - you can make this virtually no-cook recipe without notice. It is a mix-and-match pull-from-what-you-have kind of thing. And the best part? This dish makes for a beautiful presentation and a really satisfying meal for whomever you serve it. </span></div>
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<span style="font-family: inherit;"><span class="il">Cold</span> <span class="il">noodle</span> <span class="il">salad</span></span></div>
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<span style="font-family: inherit;">Serves 4-6</span></div>
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<i><span style="font-family: inherit;">for the <span class="il">noodles</span></span></i></div>
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<span style="font-family: inherit;">1 pkg <span class="il">noodles</span>, cooked according to the directions on the label </span><div>
<span style="font-family: inherit;">1 tbsp fresh lime juice</span></div>
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<span style="font-family: inherit;">2 tbsp good olive oil</span></div>
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<span style="font-family: inherit;">2 tsp fish sauce</span></div>
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<span style="font-family: inherit;">1/2-1 tsp soy sauce</span></div>
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<span style="font-family: inherit;">1/2-1 tsp rice wine vinegar</span></div>
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<i><span style="font-family: inherit;">allium </span></i></div>
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<span style="font-family: inherit;">choose one, 2-3 tbsp, divided - finely chop whichever you choose </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Chinese chives</span></div>
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<span style="font-family: inherit;">garlic scapes</span></div>
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<span style="font-family: inherit;">spring onion</span></div>
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<span style="font-family: inherit;">chives</span></div>
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<span style="font-family: inherit;">garlic</span></div>
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<i><span style="font-family: inherit;">crunchy</span></i></div>
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<span style="font-family: inherit;">a few handfuls total, a mixture of two or three</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">green beans, royal burgundy beans, etc<br />kirby or Persian cucumbers</span></div>
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<span style="font-family: inherit;">sweet bell pepper</span></div>
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<span style="font-family: inherit;">asparagus</span></div>
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<span style="font-family: inherit;">snap peas</span></div>
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<span style="font-family: inherit;">green papaya or mango</span></div>
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<span style="font-family: inherit;">hakurei turnips</span></div>
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<i><span style="font-family: inherit;">meaty </span></i></div>
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<span style="font-family: inherit;">choose one - 1-2 cups</span></div>
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<span style="font-family: inherit;">mushrooms (any of these is great): button, shiitake, cremini, king trumpet</span></div>
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<span style="font-family: inherit;">poached or sautéed fish flaked into pieces, such as salmon or mackerel</span></div>
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<span style="font-family: inherit;">poached or sautéed shredded chicken </span></div>
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<span style="font-family: inherit;">cubed and roasted tofu</span></div>
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<span style="font-family: inherit;">cooked chickpeas</span></div>
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<i><span style="font-family: inherit;">spicy or pickled - very thinly sliced </span></i></div>
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<span style="font-family: inherit;">choose two, 2 tbsp (unless you like spicy - then add more)</span></div>
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<span style="font-family: inherit;">pickled shallots, onions, peppers, radishes, carrots, summer squash, ginger, cornichons, etc*</span></div>
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<span style="font-family: inherit;">sriracha</span></div>
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<span style="font-family: inherit;">jalapeño, very thinly sliced or chopped</span></div>
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<span style="font-family: inherit;">spicy Japanese yuzu condiment</span></div>
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<i><span style="font-family: inherit;">fresh herbs for garnish</span></i></div>
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<span style="font-family: inherit;">choose two - 1 small handful per serving</span></div>
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<span style="font-family: inherit;">cilantro </span></div>
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<span style="font-family: inherit;">mint</span></div>
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<span style="font-family: inherit;">parsley</span></div>
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<span style="font-family: inherit;">basil</span></div>
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<span style="font-family: inherit;">*Store-bought pickle variations work great in a pinch. However, if you make your own pickles, here's a delicious and fun place to incorporate them. </span></div>
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<span style="font-family: inherit;">Cook the pasta and drain. Transfer <span class="il">noodles</span> to a large bowl and drizzle with olive oil. Use tongs to turn pasta, ensuring all strands get a light coat of oil. Once the <span class="il">noodles</span> have cooled enough to touch, add the the fish sauce, soy sauce, and lime juice, and use your hands to gently separate any remaining clumps. Taste and adjust soy (salty), vinegar (tangy), or fish sauce (savory) to suit your taste. Refrigerate at least a half hour, up to overnight. If you refrigerate overnight, cover in cellophane.</span></div>
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<span style="font-family: inherit;">For whichever crunchy elements you chose, chop them. If you chose cucumber as one of your veg, peel the skin if it is tough, or if the cucumber isn't organic. if you were lucky enough to score kirbys or Persian cukes, their seeds are small and you can leave them intact. Otherwise, scrape seeds out with a spoon. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Chop the beans into thin cross-sections - little bursts of assertive crunch! I got royal burgundy beans a local farmer friend grew. Basically if you can find any snap-fresh bean, then you won't need to cook them. Ask if you can taste one: it shouldn't be fibrous or tough to chew. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Choose an allium - a little goes a long way. Chop it finely and reserve a little for table-side garnishing.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Trim mushroom stems and halve or quarter any larger ones. Sauté mushrooms in a little olive oil, on medium high heat in a cast iron or enameled skillet until tender - about 5 minutes - adding a small amount of water (or broth, should you have some on-hand) to keep them juicy. Transfer cooked mushrooms to a bowl and toss together with all the above chopped elements once mushrooms have cooled a bit.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">On a mandoline, shave jalapeño or ginger (etc), and add to the mix. If you have pickled veg, chop them as you did the beans and add them in. I sometimes add a little of the brine liquid for added punch. Up to you. </span></div>
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<span style="font-family: inherit;">To serve, transfer <span class="il">noodles</span> to a serving platter. I created little piles by coiling the <span class="il">noodles</span> around my hand. Do what fits you in the moment. Scatter the crunchy-peppery-meaty mixture onto the piles, leaving a little extra aside for serving. Additional chopped allium is nice table side, too. </span></div>
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<span style="font-family: inherit;">With a final flourish, add the fresh herbs to top. Enjoy!</span></div>
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If you have not already heard, Anthology will be closing their doors at the end of this year. Of course this is very sad news for me as I have loved our flourishing relationship, the numerous online and in-print stories together and the million emails getting it all done. But as anything in life, change happens. The show will still go on.<br />
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I imagine the great homes in my future. New and relevant places to continue sharing my voice. I might even update here more… :P If you have suggestions, I'd love to hear them!<br />
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For better or worse, I work like a fiend. My <a href="https://instagram.com/melinahammer/">Instagram</a> page bears the evidence. I cook new and varied (deeelicious) things, multiple times in a given day. All this of course is mounting to something fantastic, still simmering and melding....<br />
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If you're hankering for more of me, <a href="https://instagram.com/melinahammer/">visit me</a> there. I have a lot of fun rescuing food. I play extensively on set. Be forewarned: you will get hungry, stat.<br />
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Another piece I recently produced for The Times is this <a href="http://cooking.nytimes.com/recipes/1017577-best-gazpacho">terrific, zippy gazpacho</a>. It is a great basic recipe; one to which I added tequila, lime, and a pinch of salt this evening (in a cocktail glass), to reward myself for all the hard work cooking, styling, and shooting I've been up to.<br />
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Yes oh yes. Makes me feel like we are still embarking on summer, not that it is almost over….<br />
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I have seen the light change at home base. A longer cast of the sun inside, sign of earth's rotation towards autumn. That will mean the pussycats get to bask in more sun spots, but it also means the end of tomato season. Not yet. But, it's a real thing to reckon with and I'm definitely (and defiantly) not ready.<br />
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There is an ice cream story on the horizon. And a pop-up dinner. Then there's the story I shot for <a href="http://www.saveur.com/church-night-birmingham-craft-cocktails">Saveur Magazine</a>, about craft cocktails at a neighborhood spot called Lou's. And soon, a trip to Maine filled with lots of lobster. I'm still firmly planted in balmy evenings and icy cocktails, see?<br />
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For myself…. today I baked a gorgeous fig, black pepper, and smoky blue cheese galette. I hungrily picked the figs from a neighboring tree near a friend's home, sweet reward in itself after a long three-day shoot. After a final round in front of the camera tomorrow, I get to devour it.<br />
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Also on the agenda: making a quail egg and roasted tomato pasta with capers and chives. Sounds good, doesn't it? Visit <a href="https://instagram.com/melinahammer/">Instagram</a> to see how it turned out!<br />
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Maybe I'll convince someone to go foraging again with me, if I can buy myself some free time. In any case, I will eat like a queen. Come sit at the table with me. Eat some of this good food.<br />
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com0tag:blogger.com,1999:blog-5248188797194132119.post-39469217523908379482015-06-26T11:23:00.001-04:002016-07-10T21:13:10.011-04:00Blueberry Peach Crisp - My Newest Anthology Story, and "Feeding the Fire" Recipes with the New York Times<div dir="ltr" style="text-align: left;" trbidi="on">
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You know how when summer arrives, you don't want to cook anything? That thankfully, all the food around you is so fresh, sensual, and flavorful, you don't have to? Yeah. Me too.</div>
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There isn't any reason to cook peaches and blueberries. Unless you want an outrageously satisfying dessert. And because I'm a sucker for pie and all things cooked fruit (though this is much easier), I turned on my oven during summer in Alabama and decided to give this idea a whirl. So much *Yay* I made that choice. </div>
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I'm sure all my friends who got their morsels after the spoils got divvied up are happy about this too. So will you, if you choose to make this fantastic blueberry peach crisp, the<a href="http://anthologymag.com/blog3/2015/06/26/blueberry-peach-crisp/"> newest installment</a> in my column at Anthology.<br />
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Edit: with Anthology now gone, see below for the full recipe -<br />
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<i><span style="font-family: inherit;">Blueberry <span class="il">peach</span> <span class="il">crisp</span> </span></i></div>
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<i><span style="font-family: inherit;">serves 8</span></i></div>
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<span style="font-family: inherit;"><i>for the fruit:</i></span></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">3-4 lbs tree-ripened </span><span class="il" style="color: #222222;">peaches</span><span style="background-color: white; color: #222222;"> - I tried to find organic and it was impossible (see if you have better luck!)</span></span><br />
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<span style="font-family: inherit;">4 cups organic blueberries</span></div>
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<span style="font-family: inherit;">1 tsp lemon zest</span></div>
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<span style="font-family: inherit;">1 tbsp fresh lemon juice</span></div>
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<span style="font-family: inherit;">1/4 cup brown sugar</span></div>
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<span style="font-family: inherit;">1 tbsp all purpose flour</span></div>
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<span style="font-family: inherit;">pinch kosher salt</span></div>
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<i><span style="font-family: inherit;">for the <span class="il">crisp</span>:</span></i></div>
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<span style="font-family: inherit;">1 1/2 cups rolled oats</span></div>
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<span style="font-family: inherit;">1/2 packed cup brown sugar</span></div>
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<span style="font-family: inherit;">3/4 cup all purpose flour</span></div>
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<span style="font-family: inherit;">1 1/2 sticks pastured butter, cubed and freezer-cold</span></div>
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<span style="font-family: inherit;">3/4 tsp cinnamon</span></div>
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<span style="font-family: inherit;">2 tsp fresh ginger, grated</span></div>
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<span style="font-family: inherit;">pinch salt</span></div>
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<span style="font-family: inherit;">vanilla custard ice cream, for serving </span></div>
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<span style="font-family: inherit;">In a large bowl, combine all dry ingredients and stir with a fork to incorporate. Add ginger and butter to mixture and work butter into dry ingredients with your fingers, until pea-sized crumbs remain. Refrigerate.</span></div>
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<span style="font-family: inherit;">Preheat oven to 375 degrees (F). Stir together lemon juice, brown sugar, zest, flour, and salt. Add fruit and toss to combine. </span></div>
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<span style="font-family: inherit;">Pour fruit mixture into a large baking dish and then spoon oat mixture to cover. Bake until <span class="il">crisp</span> is golden and juices bubble, about 50 minutes. Allow to cool on a wire rack for at least 20 minutes. </span></div>
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<span style="font-family: inherit;">Great served warm, room temp, and even cold. This fruity number is excellent all by itself and of course is amazing topped with ice cream. This <span class="il">crisp</span> is so virtuous you could even eat it for breakfast…..</span></div>
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To start the meal to which this crisp offers grand finale, these <a href="http://www.nytimes.com/2015/06/10/dining/cookbook-review-feeding-the-fire-by-joe-carroll-nick-fauchald.html?ref=dining&_r=1">three recipes</a> I produced for The New York Times most recently should do the trick. The coffee-brown sugar-spice rubbed, slow-cooked pulled lamb shoulder is a definite new favorite….</div>
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Here are a few outtakes I loved -</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;"><i>bacon making another starring appearance with <a href="http://cooking.nytimes.com/recipes/1017453-st-anselms-iceberg-wedge-salad">this iceberg salad </a></i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>broccoli is delicious - here is <a href="http://cooking.nytimes.com/recipes/1017454-grilled-broccoli">more proof </a>to that truth</i></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Y66eRm9Y0cU/VYzRdjC-bCI/AAAAAAAAFZs/C8UZwkhKuZM/s1600/DSC_6651.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-Y66eRm9Y0cU/VYzRdjC-bCI/AAAAAAAAFZs/C8UZwkhKuZM/s1600/DSC_6651.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>this <a href="http://cooking.nytimes.com/recipes/1017452-pulled-lamb-shoulder">pulled lamb</a> was ah-mazing. make it. see for yourself. </i></td></tr>
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I am about to embark on a trip to New York. About to have a blissful upstate weekend away. These are things which will provide a break in my day-to-day. Maybe even renewal. Don't get me wrong, I have a lot of fun, but change is good to keep it all perspectivized…..</div>
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Also - Oh! Did you see <a href="http://www.adweek.com/news-gallery/advertising-branding/10-food-stylists-will-inspire-you-your-instagram-game-165281">this</a>? </div>
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I'm <a href="http://www.adweek.com/news-gallery/advertising-branding/10-food-stylists-will-inspire-you-your-instagram-game-165281">number one on the list</a> of food stylists who will make you hungry. How cool is that?! Come eat with me. I have food, and we all need to eat. </div>
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If you can't come over, at least follow along with me on the daily fun-slash-food-rescue-missions, over on <a href="https://instagram.com/melinahammer/">Instagram</a>. I do try to keep things interesting.</div>
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And have a remarkable summer! We all know it's going to zoom before our very eyes…. </div>
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Lift a glass of rosé with loved ones. Eat some grilled squid, a lobster roll, or a bowl of tomatoes dabbed in good mayo. Leave your footprints (and only that, please) on a beach. Revel in the sun-kissed sparkling water surrounding you in a boat excursion, or the mesmerizing fire dance huddled in front of a nighttime campfire. </div>
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Whatever you do, eat good food. Thank you for the love!</div>
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com3tag:blogger.com,1999:blog-5248188797194132119.post-21500823499126652572015-05-29T11:28:00.002-04:002015-05-29T11:28:41.774-04:00Sweet and Savory: Beautiful Piles on Toast, and The New York Times Summer Cooking<div dir="ltr" style="text-align: left;" trbidi="on">
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Three delicious and unexpected flavor and texture pairings, atop crunchy, chewy toasts. Why not have sweet and savory together, one a foil to the other in a dance, making mealtime especially awesome? That is the theme of <a href="http://anthologymag.com/blog3/2015/05/29/sweet-savory-tartines/">this month's Anthology column</a>.<br />
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Choose good bread. It's your foundation. </div>
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<tr><td class="tr-caption" style="text-align: center;"><i>pink peppercorn salt, fig preserves, and buffalo mozzarela toast</i></td></tr>
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There are limitless opportunities for sweet-savory combinations. Here are a few I thought up in considering this month's vittles…<br />
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Which will be your new favorite?</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>sea salt-sprinkled bruléed bananas on melted chocolate and sourdough toast</i></td></tr>
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How indulgent is your sweet tooth? How much do you crave savory bites? There is something here for everyone.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Pepita honeycomb brittle crumbled over umami grilled lettuce toasts</i></td></tr>
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The fact that each of these is pretty simple to prepare makes them all the more attractive. I can't wait to hear what strikes you, and which you chose for your afternoon (or late night) snack.<br />
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Full story and recipes <a href="http://anthologymag.com/blog3/2015/05/29/sweet-savory-tartines/">here</a>.<br />
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In more layers of savory, for last week's New York Times Food Section I produced <a href="http://www.nytimes.com/interactive/2015/05/19/dining/summer-dinner-ideas.html?ref=dining&_r=1">eight recipes to showcase four flavor powerhouses</a> devised by Sam Sifton, which you can pull from and reproduce all summer long. Pretty tantalizing for a summer of good eating.<br />
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Here are some of my favorite images from the work, some printed for the feature and others not -<br />
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<a href="http://cooking.nytimes.com/recipes/1017415-lobster-butter">Lobster butter</a>, with wild shrimp for dipping…<br />
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Lemon herb <a href="http://cooking.nytimes.com/recipes/1017416-compound-butter">compound butter</a>, paired with wild king salmon….</div>
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A <a href="http://cooking.nytimes.com/recipes/1017417-all-purpose-dry-rub">sweet-spicy-smoky rub</a> for meat…</div>
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And, an herby, vinegary <a href="http://cooking.nytimes.com/recipes/1017418-italian-marinade">marinade for the best grilled meat</a> ever. This is my favorite of the bunch, though choosing a favorite is highly subjective. They are all delicious.<br />
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Warm weather is in full gear now. The chanterelle mushrooms are poking their golden caps robustly through the moist, black soil. I hope to bring some home for a new chapter in an ongoing series I've been producing on wild foods.<br />
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Most recently, I foraged mulberries (and made an amazing pie), made honeysuckle syrup from cups of plucked blossoms, and have already a haul of blackberries with which a shrub or mostarda (or maybe pie, let's face it) may be its outcome. Good eating, each and every one.<br />
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Make something sweet, something savory, for yourself today. </div>
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com0tag:blogger.com,1999:blog-5248188797194132119.post-9335505394475812622015-05-01T11:37:00.001-04:002015-05-01T11:37:20.821-04:00My Mother's Lemon Meringue Pie, Creamy Goodness at Food52, and Another Page One (Luscious Lamb!) at The New York Times<div dir="ltr" style="text-align: left;" trbidi="on">
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Where has the last month gone, I keep asking myself. I don't think it even happened, but then I realize I've done all this work, and so it must have. </div>
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This <a href="http://anthologymag.com/blog3/2015/05/01/lemon-meringue-pie/">fantastic lemon meringue pie</a>, an on-rotation favorite dessert from my mom, is this month's feature at <a href="http://anthologymag.com/blog3/2015/05/01/lemon-meringue-pie/">Anthology</a>.</div>
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Are you craving pie by now? Head over to <a href="http://anthologymag.com/blog3/2015/05/01/lemon-meringue-pie/">Anthology</a> for the full scoop, including the delicious recipe. You'll be quite happy you did, as you will no doubt delight in the slices of this bright, rich (but not too rich), perfect dessert.</div>
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This recipe is particularly well-timed, as I just returned from a lengthy trip back home, where I cooked and cared for my folks. </div>
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Wouldn't it be nice to be able to do that for our parents in a more regular way? To have our schedules cleared, virtually suspended (mine was, even though the piles waited for me upon my return), and help family out in times of need. </div>
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All this to say I would have loved to share the following stories with you sooner, and I blame them for being so tied up…..</div>
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In <a href="https://food52.com/blog/12556-a-whole-lot-of-heavy-cream-5-rich-recipes">my <i>Halfway to Dinner </i>column at Food52</a>, I created five fab recipes incorporating heavy cream. Some, just a little, and others, <a href="https://food52.com/recipes/34687-garlicky-creamed-wild-onions">the whole nine yards</a>. Up to you which you'll prefer….there is something for everyone. </div>
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Because, they are all delicious.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>a Julia Child-inspired chicken liver mousse</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>the delightful cracked sugar "glass" of crême brulée</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>chicken legs with shallots and apples, dressed in a cider cream sauce</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>my favorite: garlicky creamed wild onions</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>the gorgeous wild onions destined for creaming...</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>horseradish cream sauce with dipping accompaniments</i></td></tr>
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Then there was the glorious NYTimes Page One story, the <a href="http://www.nytimes.com/2015/03/18/dining/mark-bittman-revels-in-california-produce.html?ref=dining&_r=0#">second</a> I had in just as many weeks. I love it when that happens! </div>
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<a href="http://www.nytimes.com/2015/03/25/dining/the-roast-lamb-for-your-easter-feast.html?ref=dining&_r=0">This feature</a> was geared for Easter and Passover and it delivered big. Four recipes (<a href="http://cooking.nytimes.com/recipes/11656-potato-tostones">one</a>, <a href="http://cooking.nytimes.com/recipes/453-hashed-brussels-sprouts-with-lemon-zest">two</a>, <a href="http://cooking.nytimes.com/recipes/1014621-stovetop-braised-carrots-and-parsnips">three</a>, <a href="http://cooking.nytimes.com/recipes/1017303-roast-lamb">four</a>) including a glorious leg of lamb, a grand meal to feed the whole neighborhood.</div>
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Any of these recipes could easily double for Mother's Day, which by now is right around the corner. These preparations are a feast for the eyes, made with love, and so tasty. Your Ma will no doubt appreciate it.<br />
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If you do choose one from any of these features, let me know. It gives me great pleasure to know others are eating well.<br />
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I'll be at the farmers market this weekend, refilling my refrigerator with peppery greens, juicy veg, orangey-yolk eggs, and a few surprise bits - usually whatever hits me as I roam.<br />
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A spare rib barbecue is in the works, as well as some pickle experiments I'm having fun with. Who knows, maybe a fruit and biscuit idea will make a splash... another story I've been chewing on….<br />
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Have a beautiful weekend. Hold these first few days of May close, as the rest will fly just as quickly as all of April did. xxx</div>
Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com2tag:blogger.com,1999:blog-5248188797194132119.post-53014127423922921222015-03-20T11:17:00.000-04:002015-03-20T11:17:54.207-04:00Umami Grain Bowl with Anthology and First Spring Foods (!!!) with New York Times<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://anthologymag.com/blog3/2015/03/20/umami-grain-bowl/">This month's column at Anthology</a> focuses on abundant flavor through the savoriness that is umami. </div>
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I make a lot of food. I love a meal containing numerous elements. Bright colors, a fantastic array of textures, and depth of flavor is one version of a meal that often appears at my table. The starring roles change, but this is the overarching theme.</div>
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Weird and wonderful additions like anchovies, bottarga, and roasted seaweed (all together! …it's totally great, and very much about proportions) bring what is otherwise a simple meal to a whole new level….</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>making the anchovy-roasted garlic dressing</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>beautiful radicchio fresh from its char...</i></td></tr>
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Please let me know if you decide to make this delicious dish. It definitely was satisfying to produce it. :) Here is the full story.</div>
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In equally delicious news, more of my work debuted on Page One in this week's New York Times Food section. This colorful Ode to Spring is another Mark Bittman story - I always love when I'm tasked with articulating his recipes, for their no-nonsense, tasty tendencies. If you recall <a href="http://www.nytimes.com/2014/02/19/dining/stew-season-gets-a-new-star.html">another I produced</a> last year, he wins my heart….</div>
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Here are some of my favorite outtakes - </div>
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Each of the recipes is lovely. The indulgence of the deep-fried spring onions is an obvious winner, but my personal favorite is the delicate peas over still-crunchy grilled little lettuces, dressed in garlicky, minty goodness. <a href="http://www.nytimes.com/2015/03/18/dining/mark-bittman-revels-in-california-produce.html?ref=dining&_r=1">Here</a> is the full article and recipes, if you're seized enough to want to make them.</div>
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In other recent news, I produced a vivid and totally delightful "Shapes and Colors of Spring" story for the Fifth Anniversary <a href="http://www.sweetpaulmag.com/">Sweet Paul </a>Magazine, now available for purchase or download. Here are two recipes (<a href="http://www.sweetpaulmag.com/food/lemony-cucumber-carpaccio-with-creme-fraiche-amp-trout-roe">one</a>, <a href="http://www.sweetpaulmag.com/food/citrus-flecked-wild-blueberry-crostada">two</a>) from the story, currently online. That is worth sharing in a story all on its own. Also, look for another gorgeous front page feature from yours truly, in next week's NYTimes Food. And more. Always more, cuz what is a freelancer to do if not producing new, drool-worthy content?</div>
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I hope you all have delicious food lined up for this weekend. I'll be eating my way out of leftovers, maybe even without putting them onto plates… xo </div>
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Happy spring!</div>
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com1tag:blogger.com,1999:blog-5248188797194132119.post-86833596379464042752015-03-03T13:14:00.002-05:002015-03-03T13:25:11.527-05:002015 Saveur Blog Nominations <div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Click <a href="http://www.saveur.com/article/contests/blog-awards-2015-nominate">here</a> to nominate me</i></span></td></tr>
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It is that time of year again, for the annual <a href="http://www.saveur.com/article/contests/blog-awards-2015-nominate">Saveur Blog Awards</a>. Please nominate my blog, http://lickingtheplate.com, for <span style="color: #990000;">Best Food Photography</span> and <span style="color: #990000;">Most Delicious Food</span>. Nominations are open until March 13th. Add your two cents and help me become a finalist!! :D</div>
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Thank you for your love of my work, and for believing in me. </div>
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Here's to lots more good eating!!!</div>
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Melinahttp://www.blogger.com/profile/12870856499053915911noreply@blogger.com1