tag:blogger.com,1999:blog-88398518121744000172024-03-08T13:43:37.808-05:00Spice Loaded Yankeezero training, a loaded spice rack and a passion for food and it's preparation.nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-8839851812174400017.post-63423749729465949122008-05-15T12:52:00.006-04:002008-11-13T15:00:47.550-05:00sloppy joe's<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hvh33L0Akco/SCxq1nucuvI/AAAAAAAAAUM/0FfJ3ostEKw/s1600-h/Picture+116.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_hvh33L0Akco/SCxq1nucuvI/AAAAAAAAAUM/0FfJ3ostEKw/s320/Picture+116.jpg" alt="" id="BLOGGER_PHOTO_ID_5200649139135494898" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hvh33L0Akco/SCxq4nucuyI/AAAAAAAAAUk/KgYX_1X5e7k/s1600-h/Picture+119.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_hvh33L0Akco/SCxq4nucuyI/AAAAAAAAAUk/KgYX_1X5e7k/s320/Picture+119.jpg" alt="" id="BLOGGER_PHOTO_ID_5200649190675102498" border="0" /></a><span style="font-size:85%;"><span style="font-family:verdana;">sloppy joes- yet again another food i had never had till i came down to north carolina. i'm pretty sure i had heard of it at one time or another, possibly on an old episode of <span style="font-style: italic;">roseanne</span>; i can't say for sure though. i know that i'd never seen them on any menu nor had i even seen anybody eat one so it was completely foreign to me. my first time having a sloppy joe wasn't really anything to rave about either, granted i remember it being good and satisfying at the time but i mean it's ground meat mixed with something out of a can. not terribly difficult to fix or botch i would think, right? some people or quite possibly a lot of people have fond memories of this classic sandwich and that's all cool and great but it just wasn't something i grew up with so ultimately i was indifferent to it. it didn't stir up any old memories or bring me back to my childhood. for me, it was just a quick dinner when you're in a time crunch. throw in some oven roasted fries, a salad and you're set. last monday, that's what we did<span style="font-style: italic;"></span><span></span><span style="font-style: italic;"></span></span></span><span style="font-size:85%;"><span style="font-family:verdana;"> <span style="font-style: italic;">except for</span> <span style="font-style: italic;">one, minor change - no canned sauce</span>. it was time to put a homemade spin on this staple of <span style="font-style: italic;">americana</span> and spin i did. i spun from work, to the gym and finally to the grocery store to grab the few items that i was missing to re-create my own rendition of this saucy sandwich. what did all this spinning produce? the following....<br /><br /><span style="font-style: italic;">Sloppy Joe's Sans "the canned stuff"<br /><br /></span></span></span><ul><li><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;">1 lb ground chicken</span></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;">1 tsp oil </span></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;">1 medium sweet onion, finely chopped</span></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;">1/2 tbs brown sugar</span></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;">2 tbs Worchestershire sauce</span></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;">1 tbs chili powder</span></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;">2 tbs tomato paste</span></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;">1 16 oz can diced tomatoes</span></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;">1/4 tsp crushed red pepper</span></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;">1/8 tsp salt</span></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;">Fresh Cracked Pepper</span></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;">Sandwich Bread of choice<br /></span></span></span></li></ul><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;"><br /><br />Pour 1 tsp oil in a medium skillet and heat over a medium flame till the oil starts to shimmer. Add the onion and brown sugar and cook till the sugar has dissolved and the onion has softened. Add the ground chicken and season with chili powder,salt, pepper, and crushed red pepper. Once the meat has browned go ahead and add the Worchestershire sauce, tomato paste and diced tomatoes. Allow to simmer till your sauce reaches a medium-thick consistency- about 15 minutes. Heat your bread or buns during the last 5 minutes of cooking.<br /></span><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hvh33L0Akco/SCxq3XucuwI/AAAAAAAAAUU/kcimSnE6X70/s1600-h/Picture+115.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_hvh33L0Akco/SCxq3XucuwI/AAAAAAAAAUU/kcimSnE6X70/s320/Picture+115.jpg" alt="" id="BLOGGER_PHOTO_ID_5200649169200265986" border="0" /></a><span style="font-size:85%;"><span style="font-family:verdana;"> </span></span>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com5tag:blogger.com,1999:blog-8839851812174400017.post-30687759006741513052008-05-13T07:33:00.009-04:002008-11-13T15:00:48.044-05:00strawberry day @ the farmer's market + flo baker = strawberry genoise<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hvh33L0Akco/SCnApnucuuI/AAAAAAAAAUE/0Q8nxBeLS44/s1600-h/Picture+113.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_hvh33L0Akco/SCnApnucuuI/AAAAAAAAAUE/0Q8nxBeLS44/s320/Picture+113.jpg" alt="" id="BLOGGER_PHOTO_ID_5199899066046921442" border="0" /></a><span style="font-size:85%;"><br /></span><span style=";font-family:verdana;font-size:85%;" >yup, another cake recipe. no, we're not getting fatter. well, maybe a little bit but not bring out the crane fat. not yet anyways, ask us once we've gotten back from our trip to nyc next month. bring on the junior's cheesecake, grimaldi's( or john's?) pizza, jacques torres chocolate and h&h bagels...maybe not in that order,though... anywho, back to the above pictured cake.<br />the cake you see above was made this past sunday for a combo mother's day slash birthday celebration. seems like there's been a lot to celebrate here lately, not a bad thing especially since celebrations are an excuse to eat cake. for this cake though, i don't really think you need an excuse.<br />it's very light and shortcake-y even though that is not what it's called but that is what it reminded</span><span style=";font-family:verdana;font-size:85%;" > me of. it's made up of eggs, heavy cream, and strawberries - sounds like 3 balanced groups to me. i mean come on you got your protein with the eggs, fat with the cream and fiber and folic acid and all the other good stuff strawberries have. fully balanced meal. i say go ahead and feel free to load up your plate with it.<br />delana was the one responsible for this wonderfully balanced meal. she got up early sunday morning to make it and it was a good thing too because she did run into a few issues. the cake itself is made of up of beaten eggs and sugar and folded in flour. sounds simple enough but it's tricky because the batter can deflate rather easily once you reach the folding in stage, which results in a very thin layer of cake. how do i know? it happened on the first attempt. no big deal tho</span><span style=";font-family:verdana;font-size:85%;" >ugh. she didn't let it phase her, and just gave it another go and this time the second time was the charm. fortunate because there was no time for a third try. once cooled, she cut the cake in half rather than in thirds as the original recipe called for and sandwiched some whipped cream and mashed strawberries in between each half. no aluminum foil here, the cake was instead wrapped with the rest of the airy, goodness of the whipped cream and garnished with sliced strawberries. cake sandwich wrapped in whipped cream. go ahead and try some....<br /></span><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hvh33L0Akco/SCm5NnucutI/AAAAAAAAAT8/6pTZBZpqIpo/s1600-h/Picture+109.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_hvh33L0Akco/SCm5NnucutI/AAAAAAAAAT8/6pTZBZpqIpo/s320/Picture+109.jpg" alt="" id="BLOGGER_PHOTO_ID_5199890888429189842" border="0" /></a></span><br /><span style=";font-family:verdana;font-size:85%;" > <span style="font-style: italic;"><span style="font-weight: bold;">French Strawberry Cake</span><br />Adapted by Flo Baker for Baking with Julia<br /></span><br /><span style="font-style: italic;"><span style="font-weight: bold;">Perfect Genoise</span><br />-makes enough for one 8 in round cake<br /></span><br /><span style="font-style: italic; font-weight: bold;">Ingredients</span> <span style="font-style: italic;"><br />2 tbs unsalted butter, melted</span></span><span style="font-style: italic;font-size:85%;" ><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" > 1 c sifted cake flour</span><span style="font-style: italic;font-size:85%;" ><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" > 1/2 c sugar</span><span style="font-style: italic;font-size:85%;" ><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" > 1/8 tsp salt</span><span style="font-style: italic;font-size:85%;" ><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" > 4 large eggs, at room temp</span><span style="font-style: italic;font-size:85%;" ><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" > 1 tsp pure vanilla extract</span><span style="font-size:85%;"><br /><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >position a rack in the lower third of the over and preheat to 350 degrees.</span><span style="font-style: italic;font-size:85%;" ><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >grease and flour the bottom and sides of an 8 in round cake pan, fitting it with a round of parchment once the excess flour is tapped out.</span><span style="font-style: italic;font-size:85%;" ><br /><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >pour melted butter into 1 qt bowl, reserve.</span><span style="font-style: italic;font-size:85%;" ><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >return sifted cake flour to the sifter or sieve, and add 1 tbs of the sugar and the salt; sift onto a piece of waxed paper and set aside.</span><span style="font-style: italic;font-size:85%;" ><br /><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >put the eggs and remaining sugar into the bowl of a heavy duty mixer (or work with a hand-held mixer). holding the whisk attachment in your hand, beat the mixture to blend the ingredients. with the bowl and whisk attachment in place, whip the mixture on medium speed until it is airy, pale and tripled in volume like softly whipped cream, 4 to 5 minutes ( for us, it took about 12 minutes) you'll know that the eggs are properly whipped when the whisk is lifted and the mixture falls back into the bowl in a ribbon that rests on the surface for about 10 seconds. if the ribbon doesn't hold up for this long, continue to whip for a few more minutes. pour in the vanilla extracts towards the last moments of whipping.</span><span style="font-style: italic;font-size:85%;" ><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >detach the bowl from the mixer. sprinkle about one third of the sifted cake flour over the batter. fold in the flour with a rubber spatula, stopping once it is incorporated. fold in the rest of the flour in 2 more additions.</span><span style="font-style: italic;font-size:85%;" ><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >gently spoon about 1 cup of the batter into the bowl with the melted butter and fold in the butter with the rubber spatula. at this point, the batter is at its most fragile so fold gingerly. fold the mixture into the batter in the mixer bowl.</span><span style="font-style: italic;font-size:85%;" ><br /><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >Pour into prepared pan, smoothing the top with a rubber spatula working from the center outward and creating a slightly raised ridge around the sides. bake for 25-27 mins, or until top springs back. transfer to a cooling rack and allow to rest for 5-10 mins.</span><span style="font-style: italic;font-size:85%;" ><br /><br /></span><span style="font-style: italic; font-weight: bold;font-family:verdana;font-size:85%;" >Preparing the berries:</span><span style="font-style: italic;font-size:85%;" ><br /><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >2 pints ripe, fresh strawberries hulled and sliced</span><span style="font-style: italic;font-size:85%;" ><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >1/4 to 1/3 c sugar ( depending on the sweetness of the fruit - we only had to use a 1/4 cup)</span><span style="font-style: italic;font-size:85%;" ><br /><br /></span><span style="font-style: italic;font-family:verdana;font-size:85%;" >toss sliced berries with sugar in a large bowl and leave them uncovered, at room temp for at least 2 hrs.</span><span style="font-style: italic;font-family:verdana;font-size:85%;" >coarsely mash the berries using a fork and toss once more; let them stand for another hr. </span><span style="font-style: italic;font-family:verdana;font-size:85%;" ><span style="font-style: italic;">this can be done a day ahead just be sure to refrigerate once your frustrations have been released and the berries are mashed.<br /><br /><span style="font-weight: bold;">The Cream<br /><br /></span></span></span><span style="font-style: italic;font-family:verdana;font-size:85%;" ><span>1.25 c cold heavy cream<br />2 tbs sour cream<br />2 tbs sugar<br />1 tsp vanilla extract<br /><br /><br />Using the whisk attachment on your mixer, whip all the above ingredients until the mixture forms soft peaks. You've reached proper consistency once the tracks made my the whisk close slowly and almost disappear.( Keep an eye on this because faster than you can say curdled,, you'll end up with curdled cream. Not good.)Cover and refrigerate until it's time to frost the cake. Before using, whisk by hand to bring the mixture together again.<br /><br /><br /><span style="font-weight: bold;">Finishing the cake<br /></span>(props to you if you're still with me...)<br /><br /><br />Using a serrated knife, cut the cake horizontally into 3 layers ( we went with 2). Place the bottom layer cut side up onto a cardboard round or the removable bottom of a tart pan ( or whatever surface you choose). Using a slotted spoon, lift about 1/2 of the berries (if you're just doing 2 layers go ahead and add all your berries) from the bowl so that most of the liquid drains off and spread over the cake. Top off with a thin layer of the whipped cream.</span></span><span style="font-style: italic;font-family:verdana;font-size:85%;" ><span style="font-style: italic;"><span style="font-style: italic;"></span><span style="font-weight: bold;"><span style="font-weight: bold;"></span> </span>Place the next cake layer and spread another layer of berries and whipped cream. Center the top layer over the filling. Proceed to frost the tops and sides of the cake with the remaining whipped cream using a flexible metal icing spatula. Garnish with berries that have been sliced in half from blossom to stem, cut side down. Refrigerate for at least an hour before serving<span style="font-weight: bold;"><br /></span></span></span>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com5tag:blogger.com,1999:blog-8839851812174400017.post-77553305068543365972008-05-05T08:05:00.015-04:002008-11-13T15:00:48.430-05:00belated birthday cake<span style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;font-size:85%;" ><br /></span><span style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;font-size:85%;" > wow, i didn't realize how long it has been since i last posted on here. i knew i'd been somewhat neglectful of keeping things current but i didn't realize i'd gone a whole two weeks without posting anything. that's pretty bad, this week i pledge to get back on track though.<br />the week that i last posted also happened to be the week of delana's birthday, it was actually the day after my last post- the 22nd. since it fell right smack at the beginning of the wee</span><span style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;font-size:85%;" >k, we each took the day off from work and just spent the time together. real low key, and relaxed. however, we were going to be celebrating it full on with her family on saturday, which brings me to the recipe i'm about to share with you. if you've ever been to tastespotting.com, you've seen this recipe before. it seems immensely popular and i think it was either part of the daring baker's challenge or tuesdays with dorie, quite possibly both. i can't remember now. what am i talking about? i am talking about ms. greenspan's recipe for the perfect party cake and i believe the recipe originated with nick malgieri. pretty sure, not totally sure but it doesn't matter. this cake is gooodd. really good. finish it off in one sitting if your pants can stretch that far good. don't believe me? go find one of the million other bloggers who have made this cake and ask them because you'll find we pretty much all concur. you need to make this cake. it doesn't have to be made just for a party, cut the recipe down and just make it into some type of loaf/ muffin/ cupcake thing if you want and omit the</span><span style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;font-size:85%;" > buttercream. whatever excuse you can find to make it, just go with it. you won't be sorry.<br />will say this though: i have 2 complaints about this cake. nothing major, just minor details that were probably my fault but if you're a crappy baker like me you might have the same issues. first thing is they didn't really rise high enough to make four</span><span style="color: rgb(0, 0, 0);font-family:verdana;font-size:85%;" > l<span style="font-family: verdana;font-family:verdana;" >ayers, i got 3 by the skin of my teeth and a really steady hand with the serrated knife. second- i had a hell of a time trying to get the sides iced. it would just come off whenever i would try to like turn it and make it all pretty and smooth. again, this is probably just me because i don't ever make cakes, and i'm far from a cake decorator but it's just a potential heads up i guess.</span><br /><span style="font-family: verdana;font-family:verdana;" >i did also make my own tweaks:</span><br /></span><ul style="color: rgb(0, 0, 0);font-family:verdana;"><li style="font-family: verdana;font-family:verdana;" ><span style="font-size:85%;">i substituted the raspberry preserves with blueberry preserves that i made using frozen blueberries and a quarter cup of turbinado sugar cooked together till the mixture reaches a thick, syrupy consistency.</span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">i garnished the cake using sliced lemons instead of the berries.</span><br /></span></li></ul><span style="color: rgb(0, 0, 0);font-family:verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hvh33L0Akco/SB78swvEGQI/AAAAAAAAATs/Ac7xnR0boa4/s1600-h/Picture+054.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_hvh33L0Akco/SB78swvEGQI/AAAAAAAAATs/Ac7xnR0boa4/s320/Picture+054.jpg" alt="" id="BLOGGER_PHOTO_ID_5196868865958877442" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hvh33L0Akco/SB78tQvEGRI/AAAAAAAAAT0/K_WZFVcpG_0/s1600-h/Picture+056.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_hvh33L0Akco/SB78tQvEGRI/AAAAAAAAAT0/K_WZFVcpG_0/s320/Picture+056.jpg" alt="" id="BLOGGER_PHOTO_ID_5196868874548812050" border="0" /></a><br /><span style="font-family:verdana;">Perfect Party Cake</span><br /><span style="font-family:verdana;">Baking From My Home to Yours by Dorie Greenspan</span><br /><br /></span><span style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;font-size:85%;" ><strong style="font-weight: normal;">Ingredients for the cake:</strong><br /></span><ul style="color: rgb(0, 0, 0);font-family:lucida grande;"><li style="font-family: verdana;"><span style="font-size:85%;"><strong style="font-weight: normal;">2.25 c Cake flour<br /></strong></span></li><li style="font-family: verdana;"><span style="font-size:85%;">1 tbs Baking powder</span></li><li style="font-family: verdana;"><span style="font-size:85%;">1/2 tsp Salt</span></li><li style="font-family: verdana;"><span style="font-size:85%;">1.25 c Whole milk or buttermilk</span></li><li style="font-family: verdana;"><span style="font-size:85%;">4 Large Egg whites</span></li><li style="font-family: verdana;"><span style="font-size:85%;">1 1/2 Cups Castor sugar</span></li><li style="font-family: verdana;"><span style="font-size:85%;">2 Tsps Grated lemon zest</span></li><li style="font-family: verdana;"><span style="font-size:85%;">1 Stick (8 tablespoons or 4 ounces) Unsalted butter, at room temperature</span></li><li style="font-family: verdana;"><span style="font-size:85%;">1/2 Tsp Pure lemon extract</span></li></ul><span style="color: rgb(0, 0, 0);font-family:lucida grande;font-size:85%;" ><br /><strong style="font-weight: normal;"></strong><strong style="font-weight: normal; font-family: verdana;">Ingredients for the buttercream:</strong></span><span style="color: rgb(0, 0, 0); font-family: verdana;font-family:lucida grande;font-size:85%;" ><br /></span><ul style="color: rgb(0, 0, 0);font-family:lucida grande;"><li style="font-family: verdana;"><span style="font-size:85%;">1 Cup sugar</span></li><li style="font-family: verdana;"><span style="font-size:85%;">4 Large Egg whites</span></li><li style="font-family: verdana;"><span style="font-size:85%;">3 Sticks (12 ounces) Unsalted butter, at room temperature</span></li><li style="font-family: verdana;"><span style="font-size:85%;">1/4 <strong style="font-weight: normal;">Cup</strong> Fresh lemon juice (from 2 large lemons)</span></li><li style="font-family: verdana;"><span style="font-size:85%;">1 Tsp Pure vanilla extract</span></li></ul><span style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;font-size:85%;" >Ingredients for the finishing:<strong></strong><br /></span><ul style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><li><span style="color: rgb(0, 0, 0);font-size:85%;" >2/3 Cup Seedless raspberry preserves stirred vigorously or warmed gently until spreadable in consistency</span></li><li><span style="color: rgb(0, 0, 0);font-size:85%;" >About 1 1/2 Cups Sweetened shredded coconut (or roasted, sliced/slivered almonds)</span></li></ul><span style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;font-size:85%;" ><br /><strong style="font-weight: bold;">Getting ready:</strong><br /></span><ul style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><li><span style="color: rgb(0, 0, 0);font-size:85%;" >Center a rack in the oven and preheat the oven to 350° F</span></li><li style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);font-size:85%;" >Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper.</span></li><li><span style="color: rgb(0, 0, 0);font-size:85%;" >Put the pans on a baking sheet.</span><span style="font-size:85%;"><br /></span></li></ul><span style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;font-size:85%;" ><br /><strong style="font-weight: bold;">Method for the cake:</strong><strong style="font-weight: normal;"></strong><br /></span><ol style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><li><span style="color: rgb(0, 0, 0);font-size:85%;" > Sift together the flour, baking powder and salt.</span></li><li><span style="color: rgb(0, 0, 0);font-size:85%;" ><strong style="font-weight: normal;"> Whisk together the milk and egg whites in a medium bowl.</strong><strong style="font-weight: normal;"></strong></span></li><li><span style="color: rgb(0, 0, 0);font-size:85%;" >Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. </span></li><li><span style="color: rgb(0, 0, 0);font-size:85%;" >Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.</span></li><li><span style="color: rgb(0, 0, 0);font-size:85%;" >Beat in the extract, then add one third of the flour mixture, still beating on medium speed.</span></li><li><span style="color: rgb(0, 0, 0);font-size:85%;" >Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.</span></li><li><span style="color: rgb(0, 0, 0);font-size:85%;" >Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. </span></li><li><span style="color: rgb(0, 0, 0);font-size:85%;" >Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. </span></li><li><span style="color: rgb(0, 0, 0);font-size:85%;" >Divide the batter between the two pans and smooth the tops with a rubber spatula.</span></li><li><span style="color: rgb(0, 0, 0);font-size:85%;" > Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.</span></li><li><span style="color: rgb(0, 0, 0);font-size:85%;" >Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.</span></li><li><span style="color: rgb(0, 0, 0);font-size:85%;" > Invert and cool to room temperature, right side up.</span></li></ol><span style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;font-size:85%;" ><span style="font-weight: bold;"><br />Frosting</span></span><ol style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><li><span style="font-size:85%;">Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. </span></li><li><span style="font-size:85%;">The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.</span></li><li><span style="font-size:85%;">Remove the bowl from the heat.</span></li><li><span style="font-size:85%;">Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.</span></li><li><span style="font-size:85%;">Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.</span></li><li><span style="font-size:85%;">Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes (during this time the buttercream may curdle or separate – just keep beating and it will come together again).</span></li><li><span style="font-size:85%;">On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. </span></li><li><span style="font-size:85%;">You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.</span></li></ol><span style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;font-size:85%;" ><br /><span style="font-weight: bold;">Assembly:</span><br /><br /></span><ol style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><li><span style="font-size:85%;">Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. </span></li><li><span style="font-size:85%;">Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.</span></li><li><span style="font-size:85%;"> Spread it with one third of the preserves.</span></li><li><span style="font-size:85%;">Cover the jam evenly with about one quarter of the buttercream.</span></li><li><span style="font-size:85%;">Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).</span></li><li><span style="font-size:85%;"> Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. </span></li><li><span style="font-size:85%;"> Press the coconut (or sliced almonds) into the frosting, patting it gently all over the sides and top.</span></li></ol><span style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;font-size:85%;" ><br /></span><span style="color: rgb(0, 0, 0);font-family:verdana;font-size:85%;" ><br /><br /></span>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com5tag:blogger.com,1999:blog-8839851812174400017.post-53562428816666058142008-04-21T20:50:00.003-04:002008-11-13T15:00:49.543-05:00sticky rice and flat cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hvh33L0Akco/SA04JwvEGII/AAAAAAAAASs/FSd2IRV81Qk/s1600-h/Picture+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_hvh33L0Akco/SA04JwvEGII/AAAAAAAAASs/FSd2IRV81Qk/s320/Picture+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5191867685780330626" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hvh33L0Akco/SA04KQvEGJI/AAAAAAAAAS0/EJApP7v5dAM/s1600-h/Picture+033.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_hvh33L0Akco/SA04KQvEGJI/AAAAAAAAAS0/EJApP7v5dAM/s320/Picture+033.jpg" alt="" id="BLOGGER_PHOTO_ID_5191867694370265234" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hvh33L0Akco/SA04KwvEGKI/AAAAAAAAAS8/2LaO4POEw-I/s1600-h/Picture+034.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_hvh33L0Akco/SA04KwvEGKI/AAAAAAAAAS8/2LaO4POEw-I/s320/Picture+034.jpg" alt="" id="BLOGGER_PHOTO_ID_5191867702960199842" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hvh33L0Akco/SA04LAvEGLI/AAAAAAAAATE/bv4Gl883BhY/s1600-h/Picture+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_hvh33L0Akco/SA04LAvEGLI/AAAAAAAAATE/bv4Gl883BhY/s320/Picture+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5191867707255167154" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hvh33L0Akco/SA04LgvEGMI/AAAAAAAAATM/ZVlNqwCceGY/s1600-h/Picture+030.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_hvh33L0Akco/SA04LgvEGMI/AAAAAAAAATM/ZVlNqwCceGY/s320/Picture+030.jpg" alt="" id="BLOGGER_PHOTO_ID_5191867715845101762" border="0" /></a><br /><span style="font-size:85%;">after a week filled with days that started at 3 am and ended at around 7pm, i was excited about the arrival of the weekend. i<span style="font-style: italic;"> thought</span> it would mean time for me to play around in the kitchen, have a chance to take some food shots of whatever i decided to fix since during the week the main goal was just to get the food on the table but it didn't quite work out that way. my mojo just wasn't with me, i'm not sure where it went but i know it wasn't in the kitchen.i should have known something was up when i started my sunday morning on the hunt for some dried chilies and some <span style="font-style: italic;">cajeta</span> dulce de leche and the one place that i find that has both things throws me a curve ball: the dulce de leche had <span style="font-style: italic;">expired</span>. had it been expired just a few days, it would've been fine but no. this thing had expired almost <span style="font-style: italic;">6 months ago. </span>e as i browsed the shelves to see what else they had i came across something else i'd been looking for: saf instant yeast. this little box won the expiration race on the dulce de leche: this yeast had expired in <span style="font-style: italic;">october </span>of <span style="font-style: italic;">2003.</span> definitely not a store i'll be going back to.<br />unfortunately i don't have any exciting recipes to share but here are some shots of what was supposed to be yellow rice with some peppers and onions, pretty much your basic chicken and rice style dish minus the chicken. after 3 nights in a row of chicken, it was time to find protein from another source. light red kidney beans would be the choice source on this occasion. in terms of taste, i got that much right but the texture just wasn't what i was looking for..<br /> the other shots are of anzac cookies made from a recipe i found in <span style="font-style: italic;">cooking light</span>. again, taste wise they were great but some of them spread out way too thin and just not up to par for me. i'll be sure to update once i figured out what i did wrong and how to fix it.<br />on the bright side, tomorrow is delana's birthday so i <span style="font-style: italic;">know</span> i'll be in the kitchen but i'm not sure what the menu will consists of. it'll be up to her of course. i'll be sure to take notes and pictures and come back with an actual update and recipe.<br /></span>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com2tag:blogger.com,1999:blog-8839851812174400017.post-28329992294126737222008-04-16T09:45:00.012-04:002008-11-13T15:00:50.082-05:00glazed buttermilk and apple cake<span style="font-size:85%;"><a style="font-family: VERDANA;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hvh33L0Akco/SAY0PXNDT5I/AAAAAAAAASc/_knpypmjMUU/s1600-h/Picture+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_hvh33L0Akco/SAY0PXNDT5I/AAAAAAAAASc/_knpypmjMUU/s320/Picture+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5189893059122515858" border="0" /></a><a style="font-family: VERDANA;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hvh33L0Akco/SAY0RXNDT6I/AAAAAAAAASk/5WTg_qNBtBY/s1600-h/Picture+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_hvh33L0Akco/SAY0RXNDT6I/AAAAAAAAASk/5WTg_qNBtBY/s320/Picture+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5189893093482254242" border="0" /></a><br /></span><span style="font-style: italic;font-family:VERDANA;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hvh33L0Akco/SAYDJXNDT4I/AAAAAAAAASU/0mGG2nDllAo/s1600-h/Picture+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_hvh33L0Akco/SAYDJXNDT4I/AAAAAAAAASU/0mGG2nDllAo/s320/Picture+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5189839079973539714" border="0" /></a></span><span style="font-style: italic;font-family:VERDANA;font-size:85%;" >o<span style="font-size:85%;">k, so i know last week i promised to come back with a whole new post about granola. unfortunately delana has yet to share her recipe with me but she did say i could write a about the glazed buttermilk and apple cake she made last week along with the granola. she made the cake last tuesday while i was at work and she had the day off. this is one of those cakes that will fill your house, or in my case apartment, with all sorts of great smells. it's really a great cake considering that the recipe was pulled out of one our cooking light books. not only is it light, it's moist and not overly sweet even with the powdered sugar glaze. i will say though it is a little on the thin side but i think that makes it even better just because it allows you the option of either having it for a light breakfast treat with your morning cup of coffee or just for dessert topped off with a scoop of ice cream which is the route i took. in addition to all that, it keeps really well too. we didn't get rid of the last slice till saturday and even then it probably could've lasted a few more days kept under wraps. like i told delana, it is </span><span style="font-size:85%;">gggooooddd</span><span style="font-size:85%;"> or </span><span style="font-size:85%;">was</span><span style="font-size:85%;">.</span></span><span style="font-style: italic;font-family:VERDANA;font-size:85%;" > </span><p style="font-style: italic;font-family:VERDANA;" class="ingred"><span style="font-size:85%;"> <core:ifnotequal style="font-family: verdana;" object1=""></core:ifnotequal><span class="vrsmbk"><span class="allCaps"><span style="font-family:verdana;">Buttermilk Apple Cake</span><span style="font-family:verdana;">- taken from Cooking Light</span><br /></span></span></span></p><p style="font-style: italic;font-family:VERDANA;" class="ingred"><span style="font-size:85%;"><span class="vrsmbk"><span class="allCaps">C<span style="font-family:verdana;">ake:</span></span></span><br /></span></p><ul style="font-style: italic;font-family:VERDANA;"><li><span style="font-size:85%;"><core:ifnotequal object1="">1 1/2 </core:ifnotequal></span><span style="font-size:85%;">cups thinly sliced peeled Granny Smith apple</span></li><li><span style="font-size:85%;"><core:ifnotequal object1=""> 3 </core:ifnotequal></span><span style="font-size:85%;">tablespoons brown sugar</span></li><li><span style="font-size:85%;"><core:ifnotequal object1=""> 1 </core:ifnotequal></span><span style="font-size:85%;">tablespoon lemon juice</span></li><li><span style="font-size:85%;"><core:ifnotequal object1=""> 1/2 </core:ifnotequal></span><span style="font-size:85%;">teaspoon ground cinnamon</span></li><li><span style="font-size:85%;"><core:ifnotequal object1=""> 1 </core:ifnotequal></span><span style="font-size:85%;">cup all-purpose flour</span></li><li><span style="font-size:85%;"><core:ifnotequal object1=""> 1/2 </core:ifnotequal></span><span style="font-size:85%;">teaspoon baking soda</span></li><li><span style="font-size:85%;"><core:ifnotequal object1="">1/8 </core:ifnotequal></span><span style="font-size:85%;">teaspoon salt</span></li><li><span style="font-size:85%;"><core:ifnotequal object1="">1/3 </core:ifnotequal></span><span style="font-size:85%;">cup granulated sugar</span></li><li><span style="font-size:85%;"><core:ifnotequal object1="">2 </core:ifnotequal></span><span style="font-size:85%;">tablespoons butter, softened</span></li><li><span style="font-size:85%;"><core:ifnotequal object1=""> 1 </core:ifnotequal></span><span style="font-size:85%;">large egg</span></li><li><span style="font-size:85%;"><core:ifnotequal object1="">1 </core:ifnotequal></span><span style="font-size:85%;">teaspoon vanilla extract</span></li><li><span style="font-size:85%;"><core:ifnotequal object1="">1/2 </core:ifnotequal></span><span style="font-size:85%;">teaspoon almond extract</span></li><li><span style="font-size:85%;"><core:ifnotequal object1=""> 1/2 </core:ifnotequal></span><span style="font-size:85%;">cup low-fat buttermilk</span></li><li><span style="font-size:85%;"> <core:ifnotequal object1=""> </core:ifnotequal>Cooking spray</span></li><li><span style="font-size:85%;"><core:ifnotequal object1=""> 2 </core:ifnotequal></span><span style="font-size:85%;">tablespoons sliced almonds</span></li></ul><span style="font-style: italic;font-family:VERDANa;font-size:85%;" ><span class="vrsmbk"><span class="allCaps">Glaze:</span></span></span><ul style="font-style: italic;font-family:VERDANA;"><li><span style="font-size:85%;"><core:ifnotequal object1=""> 1/4 </core:ifnotequal></span><span style="font-size:85%;">cup sifted powdered sugar</span></li><li><span style="font-size:85%;"><core:ifnotequal object1=""> 1 </core:ifnotequal></span><span style="font-size:85%;">teaspoon low-fat buttermilk</span></li><li><span style="font-size:85%;"><core:ifnotequal object1=""> 1/4 </core:ifnotequal></span><span style="font-size:85%;">teaspoon vanilla extract</span></li></ul><p face="lucida grande" style="font-style: italic; font-family: verdana;" class="ingred"> </p><!-- end class="rcpdetail" --> <!-- PREPARATION --> <div style="font-style: italic;font-family:VERDANA;" class="rcpdetail"> <h2 style="font-family:verdana;"><span style="font-size:85%;">Preparation</span></h2><span style=";font-family:verdana;font-size:85%;" > Preheat oven to 350°.</span><p style="font-family:verdana;"><span style="font-size:85%;">To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool.</span></p><p style="font-family:verdana;"><span style="font-size:85%;">Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended; add egg and extracts, beating well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.</span></p><p style="font-family:verdana;"><span style="font-size:85%;">Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle with almonds. Bake at 350° for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes.</span></p><p><span style="font-size:85%;"><span style="font-family:verdana;">To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and 1/4 teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature.</span> </span></p></div><span style="font-style: italic;font-family:VEFDANA;font-size:85%;" > </span>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com7tag:blogger.com,1999:blog-8839851812174400017.post-58292845583009836782008-04-11T09:21:00.002-04:002008-11-13T15:00:50.461-05:00spongy proclaims<div style="text-align: center;"><br /><span style="font-family: arial;font-size:78%;" >if you're not happy it's friday, maybe spongebob can change that...<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hvh33L0Akco/R_9o5nuWLPI/AAAAAAAAAR8/_dzde-Z5QqI/s1600-h/Picture+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_hvh33L0Akco/R_9o5nuWLPI/AAAAAAAAAR8/_dzde-Z5QqI/s320/Picture+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5187980634879306994" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hvh33L0Akco/R_9o6XuWLQI/AAAAAAAAASE/_L7tKNlCe2c/s1600-h/Picture+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_hvh33L0Akco/R_9o6XuWLQI/AAAAAAAAASE/_L7tKNlCe2c/s320/Picture+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5187980647764208898" border="0" /></a><span style="font-family: arial;font-size:78%;" >i've got an awesome granola recipe to share, i'm just short the actual recipe. confused? it's ok. the recipe is tucked away in delana's baking brain right now. i'll be sure to pick at that lock and liberate it so as to share it with all you hungry, granola fans. p.s. sorry for the lack of updates, just been swamped at work. the weekend though will allow for more food musings and creations, maybe even (hopefully) a trip to the farmer's market. excited? you should be. i know i am. </span><br /></div>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com1tag:blogger.com,1999:blog-8839851812174400017.post-23342103568117399082008-04-07T08:43:00.002-04:002008-11-13T15:00:51.938-05:00bon appetit's rhubarb and raspberry jam<div align="left"><img id="BLOGGER_PHOTO_ID_5186494156367964338" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hvh33L0Akco/R_og9LvzqLI/AAAAAAAAAPs/rnFTdEtS4jY/s320/Picture+301.jpg" border="0" /></div><div align="left"><span style="font-size:85%;"></span> </div><div align="left"><span style="font-size:85%;">once again, it was another washed out weekend here in greensboro and once again, it was another early morning rise for delana and i. it really should be a crime to have to wake up at <em>3:45</em> in the morning on a <em>sunday</em> morning. sunday's are meant to sleep in right? i think so. i also think this message needs to be passed on to starbucks....wishful thinking. it's fun but that's all it is, is <em>wishful. </em>so<em> </em>what to do when life gives you rainy days and early mornings? complain? i just did that. so yes you can do that and you can also make jam. jam is what i did yesterday and boy did it turn out gooood.</span></div><div align="left"><span style="font-size:85%;"></span><span style="font-size:85%;"></span> </div><span style="font-size:85%;">my inspiration came out of Bon Appetit's March 2008 issue (pg.121?not sure but it sounds right.) i've been wanting to try it since the magazine made its way through my mail slot but have not been able to since the grocery stores around me didn't seem to realize that it was rhubarb season up until this past weekend. <em>so</em> behind the times. the first supermarket i came across that carried these elusive, red stalks had them at a whopping $6 a pound. my cash flow was not as great as my desire to make this jam. i continued on through the produce section, grabbing the stuff i actually needed. once done, delana and i made a stop at the Fresh Market to pick up some almonds since this location carries them in bulk at a much fairer price than the vacuum sealed packs found at our first stop. this second stop satisfied much more than our need for almonds, it also provided us with rhubarb for a $3 a pound. six dollars vs. three dollars? the latter makes for a much happier checking account balance. this along with the half jar of raspberry preserves i had in the fridge, some sugar and water and i was on way to rhubarb and raspberry jam minus the roly polys. i did make profiteroles from gourmet's march issue but i'll post about those later. i guess i too am a little behind on my recipe trials but better late than never. if you too are waiting to try this recipe out don't wait too long because it's definitely something that you're going to want ot have waiting for you in your 'fridge. i had some this morning spread over some toast with a side of oatmeal. <em>delicious.</em></span><br /><em><span style="font-size:85%;"></span></em><br /><em><span style="font-size:85%;"><strong>Bon Appetit's Rhubarb and Raspberry Jam</strong></span></em><br /><em><span style="font-size:85%;">March 2008 issue</span></em><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">1/2 pound fresh rhubarb, cut crosswise into 1/2-inch-thick slices (about 2 cups)</span><br /><span style="font-size:85%;">1/2 cup sugar</span><br /><span style="font-size:85%;">1 tablespoon water</span><br /><span style="font-size:85%;">1/2 cup raspberry jam</span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5186494139188095106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hvh33L0Akco/R_og8LvzqII/AAAAAAAAAPU/bq6oicj8xbU/s320/Picture+282.jpg" border="0" /></span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.</span><br /><br /><img id="BLOGGER_PHOTO_ID_5186494143483062418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hvh33L0Akco/R_og8bvzqJI/AAAAAAAAAPc/EqnGpditjVc/s320/Picture+289.jpg" border="0" /> <p><img id="BLOGGER_PHOTO_ID_5186494134893127794" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hvh33L0Akco/R_og77vzqHI/AAAAAAAAAPM/gpFsHToc--E/s320/Picture+304.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5186494152072997026" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hvh33L0Akco/R_og87vzqKI/AAAAAAAAAPk/avOq3Bw7GZQ/s320/Picture+300.jpg" border="0" /></p>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com17tag:blogger.com,1999:blog-8839851812174400017.post-86348330847044114382008-04-04T14:19:00.002-04:002008-04-04T14:26:37.193-04:00insight time<span style="font-size:85%;">i have a question for all those out there reading or skimming the site. it's my attempt to gain a little insight, to fulfill a general curiousity. what inspires you? what motivates you to cook? what did you see,eat, or hear about that created your interest in cooking? do you spend long, possibly endless amounts of time trying to think of what your next culinary conquest is gonna be? or is it just one of those lights on moments that it just comes to you? you weren't even thinking about food or cooking and out of nowhere, there <em>it</em> is.<em> it</em> could be tonight's dinner, tomorrow's breakfast or next weekend's brunch. doesn't matter. i'm just genuinely curious to learn what motivates people in the kitchen and what keeps them continuosly interested. i'll be looking to reading responses....</span>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com0tag:blogger.com,1999:blog-8839851812174400017.post-83027517600546970582008-04-04T08:49:00.005-04:002008-11-13T15:00:52.667-05:00tuna + onion + pepper = yummy in my tummy tuna salad...<img id="BLOGGER_PHOTO_ID_5185376361064409090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hvh33L0Akco/R_YoU7vzqAI/AAAAAAAAAOU/pQD9jXgs4cs/s320/Picture+191.jpg" border="0" /><br /><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="font-family:georgia;">tuna salad: a dish that everyone knows,has his or her favorite place to get it from or a favorite family recipe. me? i never knew tuna salad as <em>tuna salad. </em>for me, it was just "tuna fish." see, whenever my mom would fix what everyone else called "tuna salad" she would just say we're having tuna fish. when she said this, i knew what she meant and how she'd be fixing it. tuna, diced tomatoes, onion, and mayo. i knew nothing of the added celery bits and parlsey or any of that other stuff people add and that was ok. it was good, it still is good. i just don't get to eat it because a) i live 500+ miles away and b) she doesn't ever fix it for me when i do go to visit. it would probably help if i asked her to fix it. she's not a mind reader, or so she says... silly me. maybe next trip. </span></span></span><br /><span style="font-size:85%;">due to the above mentioned circumstances, i've had to make do it making it myself. not a problem.that's part of the beauty of enjoying to cook, circumstances like this allow for me to add one more dish to my small arsenal of recipes. i, however, chose to do things <em>a</em> <em>little</em> differently from her. not alot. just <em>a little.</em></span><br /><span style="font-size:85%;"><em>Differently? How?</em> <em>Why?</em> </span><br /><span style="font-size:85%;"><em>differently </em>because i add diced red pepper. sometimes in place of the tomato or in addition to. it's pretty and it tastes good. plus, let's face it. summer does not last all year and finding tomatos that are actually good is like trying to find osama. ok so maybe grocery store bins aren't <em>quite</em> desert caves but still, you never know which one, if any, is gonna have what you're looking for. so when in doubt, grab a pepper. </span><br /><span style="font-size:85%;">another thing that makes mine different is that i add spanish smoked paprika. it was an experimental addition i made one day that turned out successfully tasty. it adds a nice smokiness to pair along with the creaminess of the mayonnaise. that's pretty much it. oh wait no, sorry. i add diced celery too. delana likes it, i've come to like it and it adds crunch. that's no secret. i think my mom just never added it because we never had any. it's just not something she cooks with. no big deal. i promise that not having it will not cause you to go through celery withdrawals.</span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;"><em><strong>"Tuna Fish" or Tuna Sald for the Masses</strong></em></span><br /><em><span style="font-size:85%;">serves 2</span></em><br /><em><img id="BLOGGER_PHOTO_ID_5185377752633813042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hvh33L0Akco/R_Ypl7vzqDI/AAAAAAAAAOs/8-ucFNuCyDk/s320/Picture+135.jpg" border="0" /></em><br /><em><span style="font-size:85%;">1 6 oz. can Solid, White Albacore Tuna</span></em><br /><em><span style="font-size:85%;">1/2 red pepper, diced</span></em><br /><em><span style="font-size:85%;">1/2 red onion, diced</span></em><br /><em><span style="font-size:85%;">1 roma tomato, diced (optional)</span></em><br /><em><span style="font-size:85%;">2 celery stalks, sliced lengthwise in 1/2 then cut crosswise</span></em><br /><em><span style="font-size:85%;">4 tbs mayonnaise ( i used a ratio of 2:1 of light mayo and Fage 2% Greek yogurt. Any plain yogurt will do)</span></em><br /><em><span style="font-size:85%;">1/2 tsp of smoked, Spanish Paprika</span></em><br /><em><span style="font-size:85%;">Salt </span></em><br /><em><span style="font-size:85%;">Pepper</span></em><br /><em><span style="font-size:85%;"></span></em><br /><em><span style="font-size:85%;">start by draining your tuna and then break it up right in the can with a fork till you have small, bite size chunks. in a large bowl, combine the broken up tuna with the pepper,onion, tomato, and celery and mix the 5 ingredients together. </span></em><br /><em><span style="font-size:85%;">in a separate bowl, mix the mayonnaise (and yogurt?) with the paprika and salt and pepper. stir to combine. do a taste test to make sure the seasonings are to your taste before adding it to the tuna mixture. once satisfied, combine the 2 in the larger bowl and stir till the dressing is evenly distributed. serve with your choice of bread. enjoy! </span></em><br /><em><span style="font-size:85%;"></span></em><br /><em><span style="font-size:85%;">does anyone have any recipes inspired by their own families that they've modified to better suit their tastes? if so, please feel free to share. any family staples that have led to new, more jazzed up creations? </span></em><br /><br /><a href="http://4.bp.blogspot.com/_hvh33L0Akco/R_YpmLvzqEI/AAAAAAAAAO0/AmPwml8VVrs/s1600-h/Picture+137.jpg"></a><br /><a href="http://1.bp.blogspot.com/_hvh33L0Akco/R_YpmbvzqFI/AAAAAAAAAO8/6f8C8XHy2Eg/s1600-h/Picture+140.jpg"></a>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com0tag:blogger.com,1999:blog-8839851812174400017.post-57125277811098250132008-04-02T08:12:00.007-04:002008-11-13T15:00:54.468-05:00Springy and Creamy Mushroom Risotto with Asparagus Tips<div><div><a href="http://1.bp.blogspot.com/_hvh33L0Akco/R_N-QLvzpzI/AAAAAAAAAMs/IElU0duOnqc/s1600-h/Picture+274.jpg"><img id="BLOGGER_PHOTO_ID_5184626412529887026" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hvh33L0Akco/R_N-QLvzpzI/AAAAAAAAAMs/IElU0duOnqc/s320/Picture+274.jpg" border="0" /></a><br /><div><span style="font-size:85%;">risotto. you've heard about it, you've seen it fixed lord knows how many times on food network, you've caught glimpses of it on the wonder that is tastespotting and if you're anything like me- you have never actually had it. well, you were like the old me because guess what? i have finally had risotto. yesterday. for dinner. let me clue you in to something: you need to fix this. doesn't have to be my recipe.it can be any recipe. have one that you've been itching to try but have just left it on the backburner? pull it out and fix it. i promise you won't be disappointed. this stuff is oh-so- good. you've got the creaminess of the rice, meatiness with the added mushrooms, sweetness from the onions and a touch of savory goodness from the stock in which it's cooked in. the asparagus just adds a touch of contrast by giving it some bite. mmm. definitely a repeat dish. </span></div><br /><br /><div><span style="font-size:85%;"></span></div><img id="BLOGGER_PHOTO_ID_5184634607327487810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hvh33L0Akco/R_OFtLvzp0I/AAAAAAAAAM0/q9Jg8b5kOBg/s320/Picture+266.jpg" border="0" /><br /><p align="left"></p><br /><div><em><span style="font-size:85%;"><strong>Risotto with Cremini Mushrooms, Onion and Asparagus Tips</strong></span></em></div><br /><div><strong><em><span style="font-size:85%;"></span></em></strong></div><img id="BLOGGER_PHOTO_ID_5184634865025525586" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hvh33L0Akco/R_OF8Lvzp1I/AAAAAAAAAM8/298fGjL5aeI/s320/Picture+256.jpg" border="0" /></div><ul><li><em><span style="font-size:85%;">6 c Stock- your choice of vegetable or chicken. ( I did a mixture of chicken stock and water since I didn't have the low sodium kind of stock)</span></em></li><li><em><span style="font-size:85%;">2 tbs butter</span></em></li><li><em><span style="font-size:85%;">2 c diced, cremini mushrooms</span></em></li><li><em><span style="font-size:85%;">1 Shallot, diced</span></em></li><li><em><span style="font-size:85%;">1/2 of a Sweet Onion, diced</span></em></li><li><em><span style="font-size:85%;">1 Bunch of Asparagus, trimmed of hard stalks</span></em></li><li><em><span style="font-size:85%;">1 clove of garlic, minced</span></em></li><li><em><span style="font-size:85%;">1 c Arborio rice</span></em></li><li><em><span style="font-size:85%;">1/3 c of white wine ( I used a Chardonnay)</span></em></li></ul><div><span style="font-size:85%;">heat your stock over a low simmer, no need to boil it here. you're just looking to keep it warm.</span><br /><br /></div><div><span style="font-size:85%;"></span></div><img id="BLOGGER_PHOTO_ID_5184639885842294626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R_OKgbvzp2I/AAAAAAAAANE/kLd--EB14dg/s200/Picture+258.jpg" border="0" /><br /><div></div><div><span style="font-size:85%;">melt the two tablespoons of butter over medium heat and throw in the diced mushrooms. once they begin to brown, add the diced shallots and onion and allow to cook till softened- 2 to 3 minutes. add minced garlic and rice, give it a light stir just to coat with juices extracted from mushrooms and onion. add wine, and continuously stir till it is absorbed by the rice mixture. get ready, this is where your arm muscles are put to the test. </span></div><img id="BLOGGER_PHOTO_ID_5184639894432229250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hvh33L0Akco/R_OKg7vzp4I/AAAAAAAAANU/74zEhNyVJXQ/s200/Picture+260.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5184639898727196562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hvh33L0Akco/R_OKhLvzp5I/AAAAAAAAANc/Eb9wR8I8MHc/s200/Picture+263.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5184639903022163874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R_OKhbvzp6I/AAAAAAAAANk/vVWH70JttD0/s200/Picture+264.jpg" border="0" /> <div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">start adding the simmered broth, about half a cup at a time, continuously stirring it till it is completely absorded. after you've added about 4 cups of the broth, add in the trimmed asparagus spears so they can cook as you mix in the remaining 2 cups of broth. once ristto reaches desired consistency, take off heat and serve immediately. if you like, you can mix in some grated parmigiano reggiano cheese for an added level of creaminess.</span></div><br /><div><span style="font-size:85%;"></span></div><img id="BLOGGER_PHOTO_ID_5184641517929867202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R_OL_bvzp8I/AAAAAAAAAN0/lVtk5h_aLdY/s320/Picture+273.jpg" border="0" /></div>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com0tag:blogger.com,1999:blog-8839851812174400017.post-20793562471323144492008-03-31T08:08:00.008-04:002008-11-13T15:00:55.414-05:00red bean and squash soup<a href="http://4.bp.blogspot.com/_hvh33L0Akco/R_DXurvzpuI/AAAAAAAAAME/CXX1S03ixaY/s1600-h/Picture+255.jpg"><img id="BLOGGER_PHOTO_ID_5183880368120637154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hvh33L0Akco/R_DXurvzpuI/AAAAAAAAAME/CXX1S03ixaY/s320/Picture+255.jpg" border="0" /></a><span style="font-size:85%;"> </span><br /><br /><span style="font-size:85%;">it's been a dreary weekend here in greensboro, overcast clouds with spurts of rain and drizzle. of course, the weatherman didn't predict anything close to this. surprised? me neither. to top things off, delana was not only having to work but she was having to open which meant a 3:30 wake up call. looks like mother nature felt our pain and decided to share it with the rest of the city. i got up with her and stayed up, flipping through the new april issue of gourmet and channel surfing till i decided to watch the last episode of top chef that i had recorded a few nights earlier but failed to watch. </span><br /><br /><span style="font-size:85%;">once i had gotten through that and had breakfast, i started thinking about what i could cook to help kill some time. i sat down and once more flipped through my new gourmet, not really finding anything in there that i wanted to take on either due to lack of ingredients or equipment since the issue was centered around italy's different pasta dishes according to region. i then went into the bedroom and grabbed some older issues of bon appetit and other gourmet's as well as a williams sonoma and cooking light cookbook. i looked through the recipe indexes of what i had grabbed, still no inspiration. i decided to take a break and throw some laundry in and make a dash to the store.that's where i found <em>it</em>.my discovery was completely unexpected and unintentional, i wasn't looking for <em>it</em>. i didn't even know what <em>it</em> was. what is this <em>it</em> i speak of? <em>butternut squash. </em></span><br /><img id="BLOGGER_PHOTO_ID_5183886119081846514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hvh33L0Akco/R_Dc9bvzpvI/AAAAAAAAAMM/83JVPhSu5Nw/s320/Picture+249.jpg" border="0" /><span style="font-size:85%;">normally, i only buy butternut squash when i know i'm going to fix beans. the squash helps thicken the sauce from the beans and gives it a nice depth of flavor. i learned that from my mother. this time i hadn't planned on making beans but the more i thought about it, the better it sounded. however, i knew i didn't want rice which is what i normally have when i fix beans. it just wasn't a rice and beans kind of day. i wanted something a little richer, something to not only fill me but warm me. what to use in place of rice? ahah! sausage. i had some sundried tomato and basil chicken sausage that had originally been intended to go with pasta? but this sounded better. </span><img id="BLOGGER_PHOTO_ID_5183889701084571394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hvh33L0Akco/R_DgN7vzpwI/AAAAAAAAAMU/STJrzg4OEG4/s320/Picture+242.jpg" border="0" /> <span style="font-size:85%;">the great thing about this dish is that it's one of those things that you can make <em>hours</em>- even <em>a</em> day- earlier to have for later and you only have to dirty <em>one </em>pot, yes <em>one. </em>plus it makes for great leftovers. granted, there weren't any leftovers this time but take my word because i've had enough leftover beans to know that they taste just as good if not better the next day. this experience comes with living in a part puerto rican household. </span><br /><p><em><span style="font-size:85%;">Red Bean and Squash Soup with Italian-Style Sausage</span></em></p><p><em><span style="font-size:85%;"></span></em><img id="BLOGGER_PHOTO_ID_5183898690451121938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R_DoZLvzpxI/AAAAAAAAAMc/mA0TVRkz6Ts/s320/Picture+250.jpg" border="0" /><br /><br /></p><ul><li><em><span style="font-size:85%;">1 tbs of olive oil</span></em></li><li><em><span style="font-size:85%;">2 Italian Style Sausage Links- ( i imagine Andouille sausage would be just as good), sliced into about 1" pieces</span></em></li><li><em><span style="font-size:85%;">2.5 c of diced butternut squash</span></em></li><li><em><span style="font-size:85%;">1 medium onion, finely diced</span></em></li><li><em><span style="font-size:85%;">1 clove of garlic, minced</span></em></li><li><em><span style="font-size:85%;">1/4 tsp of salt </span></em></li><li><em><span style="font-size:85%;">cracked black pepper</span></em></li><li><em><span style="font-size:85%;">Splash of red wine</span></em></li><li><em><span style="font-size:85%;">1/8 tsp of crushed red pepper - (less if you are using a spicy sausage)</span></em></li><li><em><span style="font-size:85%;">2 c of cooked light red kidney beans (i used canned and rinsed them)</span></em></li><li><em><span style="font-size:85%;">2.5 tbs of tomate paste</span></em></li><li><em><span style="font-size:85%;">2.5 c of water or chicken stock</span></em></li></ul><br /><br /><p><em><span style="font-size:85%;">Heat one tablespoon of olive oil over medium heat in a large saucepan or dutch oven.</span></em><em><span style="font-size:85%;"> Once oil begins to shimmer, add sliced sausage and allow to brown on each side- should take 2-3 minutes. Remove sausage and add diced butternut squash. If necessary, add more oil to prevent squash from sticking. </span></em></p><img id="BLOGGER_PHOTO_ID_5183899265976739618" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hvh33L0Akco/R_Do6rvzpyI/AAAAAAAAAMk/T1LDiZTr9yc/s320/Picture+253.jpg" border="0" /><br /><p><em><span style="font-size:85%;"></span></em></p><br /><p><em><span style="font-size:85%;">Once the squash has browned on both sides, remove and add onion and minced garlic.Season with crushed red pepper,salt and cracked pepper and allow onion to soften, about 5-6 minutes. Proceed to add a splash of red wine to deglaze the pan, scraping up any stuck on bits. Once done add beans,tomato paste and water. Bring mixture to boil and then allow to simmer for about 15 minutes. If you find that the soup has gotten too thick while simmering, feel free to add more water or stock. This can be served with a good crusty bread and nice big, salad of mixed greens. </span></em></p><p><em><span style="font-size:85%;">Question: What's your favorite rainy day, comfort food staple?</span></em></p>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com1tag:blogger.com,1999:blog-8839851812174400017.post-78137205681513755422008-03-25T20:39:00.013-04:002008-11-13T15:00:58.998-05:00good things come in 3's...<div><a href="http://2.bp.blogspot.com/_hvh33L0Akco/R-mkF7vzpnI/AAAAAAAAALM/grXptWQ7TKI/s1600-h/S4300566.JPG"><img id="BLOGGER_PHOTO_ID_5181853268110976626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R-mkF7vzpnI/AAAAAAAAALM/grXptWQ7TKI/s320/S4300566.JPG" border="0" /></a><span style="font-family:georgia;font-size:85%;">that's the conclusion i've come to based on my last post and the one i'm about to make. yesterday i shared my recipe for three c blondies and tonight i'm going to share with you my recipe for a 3-vegetable roasted lasagna. it's different, i know. i'm sure you're used to just having the traditional meat and cheese stuffed kind, packed with cheese. there's nothing wrong with that kind. if you're lucky, you've found a place or recipe that balances those 3 things perfectly. me, i have not which is why i wanted to try something different. </span></div><div><div><div><div><div><br /><div><img id="BLOGGER_PHOTO_ID_5181853826456725122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hvh33L0Akco/R-mkmbvzpoI/AAAAAAAAALU/BtW1Kn9fnUI/s320/S4300521.JPG" border="0" /> </div><div><span style="font-size:85%;">lasagna isn't something i have often just because it can leave you feeling a little overstuffed and wondering why you indulged on something that wasn't really quite that good. my usual source of lasagna was this pizzeria back on staten island and it was ok but they're calzones are better. on staten island? it's called mama rosario's. get the sausage and pepper calzone. it's good stuff. i've had it from other places too of course but i haven't really ever been that impressed with it to make it the main thing i would order from a menu. i'm obviously making it sound like im not a huge fan of lasagna so why would i bother trying to make it? becasue of this: <a href="http://ourkitchensink.wordpress.com/2008/01/24/lasagna-layer-by-layer/#more-486" target="blank">The Kitchen Sink's Layer by Layer Lasagna</a>. how could i not be inspired? plus vegetables, carbs, and protein all rolled into one bubbly plate of goodness? sounds like my kind of balanced plate. </span></div></div><br /><img id="BLOGGER_PHOTO_ID_5181854268838356626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hvh33L0Akco/R-mlALvzppI/AAAAAAAAALc/YzB5pZvyErY/s320/S4300525.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5181855136421750434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hvh33L0Akco/R-mlyrvzpqI/AAAAAAAAALk/ewrh76FnABw/s320/S4300540.JPG" border="0" /><span style="font-size:85%;">i bet you can't guess what 3 vegetables i went with? zucchini, squash, and mushrooms! how'd you know? you're smart but we both knew that. this combination isn't definitive though, you can go with whatever vegetables you have on hand or whatever vegetable you've been craving. i went with these 3 just because i had a gallon sized ziploc bag stuffed with mushrooms and the zucchini and squash were affordable and i was suffering from low funds syndrome. i'm sure some out there can relate. now that i've given you a little background, i'll go ahead on to the method...</span></div><span style="font-size:85%;"></span></div><div></div><br /><div><span style="font-size:85%;">start with your vegetables: i used 2 small zucchini's and 1 veyr large squash and about a cup of mushrooms, all sliced, drizzled with some olive oil and seasoned with just a simple mix of salt and pepper.no measurements just to your taste & toss to ensure that they're all coated evenly. spread them out onto a foil lined cookie sheet, maybe 2 cookie sheets. roast them at about 400 degrees for 30 minutes? maybe less, maybe more depending on your oven.</span></div><br /><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">next: sauce. i made my basic marinara using a 28 oz can of diced tomatoes, 1 whole onion( finely diced), 2 cloves of garlic ( minced), riesling (1/4 cup), dried basil and parsley ( 2 tsp each), crushed red pepper and the essential salt and pepper.</span></div></div><div><span style="font-size:85%;"></span></div><br /><div><span style="font-size:85%;">once those 2 parts were done, i made a part ricotta & part cottage cheese ( 1 cup each) mix= with shredded mozzarella and parmesan, a sprinkle of salt and pepper and you're done. i know you're wondering why cottage cheese? it sounds weird but it's good, adds a little more chunkyness and flavor to the filling. okay your components are done and time to assemble.</span></div><span style="font-size:85%;"></span></div><img id="BLOGGER_PHOTO_ID_5181865006256596658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hvh33L0Akco/R-muxLvzprI/AAAAAAAAALs/f_pQbQRfXm0/s320/S4300547.JPG" border="0" /><br /><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">1st layer : sauce.</span></div><div><span style="font-size:85%;">2nd layer: lasagna noodles. some say to pre-boil these, some say not to. i say not to.</span></div><div><span style="font-size:85%;">3rd layer: ricotta and cottage cheese filling.</span></div><div><span style="font-size:85%;">4th layer: squash, zucchini, mushrooms.</span></div><div><span style="font-size:85%;">5th layer: sliced fresh mozzarella.</span></div><br /><img id="BLOGGER_PHOTO_ID_5181875516041570002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R-m4U7vzptI/AAAAAAAAAL8/CQ3aaFog3Cw/s320/S4300552.JPG" border="0" /> <p></p><div><span style="font-size:85%;">6th layer: go back to the beginning and continue till your casserole dish says basta! no more! really though you want to end with a layer of sauce and mozzarella. pop in the oven, 400 degrees, 40 minutes or until your cheese has reached your desired level of bubbliness. while cooking, maybe throw together a salad or just fix yourself some garlic bread. baguette, oil, clove of garlic. drizzle the bread with a little oil and rub the garlic over the bread and pop it in the oven during the last 5 minutes of cooking. enjoy!</span><br /></div><div> </div>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com0tag:blogger.com,1999:blog-8839851812174400017.post-78215473854307953152008-03-24T08:39:00.006-04:002008-11-13T15:00:59.370-05:00three C blondies<a href="http://2.bp.blogspot.com/_hvh33L0Akco/R-eh_bvzphI/AAAAAAAAAKc/CBUI5t-AlGo/s1600-h/Picture+233.jpg"><span style="font-family:georgia;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5181288007465149970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R-eh_bvzphI/AAAAAAAAAKc/CBUI5t-AlGo/s320/Picture+233.jpg" border="0" /></span></a><span style="font-family:georgia;font-size:85%;"><br />this past weekend i had planned on toying around in the kitchen. yet again, i wanted to try something new. i've been flipping through new and old issues of bon appetit, cooking light, and gourmet. i had thought i might try and make some type of tart with a fruity filling? it sounded good but once the weekend actually came, i realized i didn't want anything fussy. tarts are fussy. they're pretty and tasty i'm sure but they're fussy. nay to the fussy. i'm sure i will soon take on the tart challenge. just wasn't happening this weekend. this weekend i took on the blondie challege. </span><br /><br /><br /><span style="font-family:georgia;font-size:85%;">sunday morning i got online and hit up up my usual food blog hangouts- tastespotting, 101 cookbooks,smitten kitchen, and our kitchen sink. browsing through smitten kitchen, i came across a recipe that sounded perfect. <em>far</em> from fussy, <em>short</em> on ingredients, and <em>sweet</em>.<strong> yay. </strong>what was this recipe you ask? <strong>blondies. </strong></span><br /><br /><br /><p><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5181293294569891362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hvh33L0Akco/R-emzLvzpiI/AAAAAAAAAKk/MvxrETrOAqc/s320/Picture+236.jpg" border="0" />i had everything i would need for deb's basic recipe and a couple of extras that i thought would go perfectly. those extras would be what makes these <em>three c brownies. c- chocolate chips, c-cherry preserves, c - coconut flakes. </em>all perfectly good on their own, great when combined. now i've made blondies once before but they were very unsatisfactory and originated from a cooking light recipe. they were bland and dense and just not good at all. these however i was happy with. i did make a few modifications with the ingredients to help make this more my own and to help cut back just a smidge on the guilt factor of them. not a huge smidge though, which is why they're cut so small. less guilt, more brownies. smart cookie. or blondie. want to see the original recipe? check it out: <a href="http://smittenkitchen.com/2006/11/blondies-for-a-blondie/" target="blank">Smitten's Blondies</a>. want my recipe? well here you go:</span></p><ul><li><span style="font-size:85%;">4 tbs butter & 3 tbs margarine(smart balance light for me), melted</span></li><li><span style="font-size:85%;">1 tbs apple butter</span></li><li><span style="font-size:85%;">1 c brown sugar</span></li><li><span style="font-size:85%;">1 egg - i used an egg substitute</span></li><li><span style="font-size:85%;">1 tsp vanilla extract & 1/2 tsp almond extract</span></li><li><span style="font-size:85%;">Pinch salt</span></li><li><span style="font-size:85%;">1 c all-purpose flour</span></li><li><span style="font-size:85%;">1 tsp cocoa powder </span></li><li><span style="font-size:85%;">3 tbs ea. of coconut flakes & chocolate chips & cherry preserves</span><span style="font-size:85%;"></span></li></ul><span style="font-size:85%;"><ol><li>Preheat oven to 325 degrees.</li><li>Grease an 8 x 8 pan. </li><li>Mix butters with brown sugar and beat until smooth. Once smooth, add in egg and extracts.</li><li>Combine flour, cocoa powder and salt then stir into sugar mixture. </li><li>Fold in your 3 c's and pour into your baking pan. Pop it into your heated oven and put a glass to chill in the fridge. At about 20-22 minutes, take the chilled glass out and pour yourself some milk and once done take out your blondies. You can either let them cool or just go ahead and cut a piece to have with your cold milk. if you're like me, patience is not something you possess a great deal of. pass me that milk...</li></ol><p></p></span><span style="font-family:georgia;font-size:85%;"></span>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com1tag:blogger.com,1999:blog-8839851812174400017.post-89989265599217731702008-03-20T08:09:00.003-04:002008-11-13T15:01:01.139-05:00layers aren't just for clothes...<a href="http://4.bp.blogspot.com/_hvh33L0Akco/R-JZvLvzpbI/AAAAAAAAAJk/pxmRRLkKS5A/s1600-h/Picture+151.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5179801188571522482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hvh33L0Akco/R-JZvLvzpbI/AAAAAAAAAJk/pxmRRLkKS5A/s320/Picture+151.jpg" border="0" /></span></a><span style="font-size:85%;">they can be for cake too.</span><br /><br /><span style="font-size:85%;"></span><br /><br /><span style="font-size:85%;">this past weekend while some were getting ready for st.patty's day, delana and i were getting ready for cake. a cake that she was going to be making in honor of her dad's birthday. he had requested a yellow cake with chocolate frosting and threw in that it would be nice to have a three layer cake, a first for him. when he said this, he probably wasn't expecting to have that changed much less have an extra layer thrown in there. surprises. they're a wonderful thing.especially when they involve butter and chocolate.</span><br /><br /><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5179809147145921986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hvh33L0Akco/R-Jg-bvzpcI/AAAAAAAAAJs/YOX9y19f5VE/s320/Picture+145.jpg" border="0" /> the cake making process began on friday afternoon and was relatively simple. i think it only took about an hour before everything was mixed, poured, baked, and out the oven. pretty good when you have to double a recipe and only have two cake pans to work with. the frosting for the cake probably took a little over an hour just because it needs an hour to cool before you can use it. let me forewarn you, the frosting taste dangerously close to a melted hershey's milk chocolate bar so try and refrain from finger dipping unless you're prepared to eat it sans the cake. can we say chocolate hangover? bring it on. </span><br /><br /><p><span style="font-size:85%;"></span></p><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5179813326149101042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R-JkxrvzpfI/AAAAAAAAAKE/2PI95_jzwd0/s320/Picture+164.jpg" border="0" /></span> <p></p><span style="font-size:85%;">saturday night: time to break into this four layered monster. </span><br /><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5179812544465053154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hvh33L0Akco/R-JkELvzpeI/AAAAAAAAAJ8/Rjxk6pZ2cjY/s320/Picture+079.jpg" border="0" /><br />after singing happy birthday and blowing out the candles, we - delana, her dad, her mom and myself-each got a slice with a spoonful of light vanilla ice cream. yes, light. we like to keep things balanced here remember? ice cream was good. the cake was great. definitely rich but it's supposed to be. it says so in the title, "rich and tender yellow cake". no lie. </span><span style="font-size:85%;">delana said she felt it was a little dry but then again she's never satisfied. always trying to improve, and that is not something i can condemn her for. i enjoyed the cake. it was a splurge. a splurge i ate very slowly and enjoyed thoroughly.</span><br /><br /><br /><span style="font-size:85%;"><strong><em>Rich and Tender Yellow Layer Cake</em></strong></span><br /><span style="font-size:85%;">Taken from Baking Illustrated<br />Makes two 9-inch cakes</span><br /><span style="font-size:85%;"></span><br /><br /><span style="font-size:85%;"><strong><em><u>INGREDIENTS</u></em></strong><br />4 </span><a class="linkRed11" href="http://www.cooksillustrated.com/tasting.asp?tastingid=206"><span style="font-size:85%;">large eggs</span></a><span style="font-size:85%;"> , room temperature<br />1/2 cup </span><a class="linkRed11" href="http://www.cooksillustrated.com/tasting.asp?tastingid=147"><span style="font-size:85%;">whole milk</span></a><span style="font-size:85%;"> , room temperature<br />2 teaspoons </span><a class="linkRed11" href="http://www.cooksillustrated.com/tasting.asp?tastingid=232"><span style="font-size:85%;">vanilla extract</span></a><span style="font-size:85%;"><br />2 1/4 cups sifted cake flour<br />1 1/2 cups granulated sugar<br />2 teaspoons </span><a class="linkRed11" href="http://www.cooksillustrated.com/tasting.asp?tastingid=170"><span style="font-size:85%;">baking powder</span></a><span style="font-size:85%;"><br />3/4 teaspoon </span><a class="linkRed11" href="http://www.cooksillustrated.com/tasting.asp?tastingid=61"><span style="font-size:85%;">table salt</span></a><span style="font-size:85%;"><br />1/2 pound </span><a class="linkRed11" href="http://www.cooksillustrated.com/tasting.asp?tastingid=56"><span style="font-size:85%;">unsalted butter</span></a><span style="font-size:85%;"> (2 sticks), softened, each stick cut into 8 pieces </span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Generously grease two 9-by-1 1/2-inch cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess. </span><br /><br /><span style="font-size:85%;">2. Beat eggs, milk, and vanilla with fork in small bowl; measure out 1 cup of this mixture and set aside. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 30 seconds. With mixer still running at lowest speed, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, 30 to 40 seconds after all butter is added. Add reserved 1 cup of egg mixture and mix at lowest speed until incorporated, 5 to 10 seconds. Increase speed to medium-high (setting 6 on KitchenAid) and beat until light and fluffy, about 1 minute. Add remaining egg mixture (about 1/2 cup) in slow steady stream, about 30 seconds. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer. (To mix using hand mixer, whisk flour, sugar, baking powder, and salt in large bowl. Add butter pieces and cut into the flour mixture with a pastry blender. Add reserved 1 cup of egg mixture; beat with hand mixer at lowest speed until incorporated, 20 to 30 seconds. Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat at high speed 15 seconds longer.) </span><br /><br /><span style="font-size:85%;">3. Divide batter equally between prepared cake pans; spread to sides of pan and smooth with rubber spatula. Bake until cake tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes. (Cakes may mound slightly but will level when cooled.) Cool on rack 10 minutes. Run a knife around pan perimeter to loosen. Invert cake onto large plate, peel off parchment, and re-invert onto lightly greased rack. Cool completely before icing.</span><br /><span style="font-size:85%;"></span><br /><br /><span style="font-size:85%;"><strong><em>Creamy Milk Chocolate Frosting<br />Makes about 2 cups</em></strong></span><br /><br /><span style="font-size:85%;"><em><u>INGREDIENTS<br /></u></em>1/2 cup heavy cream<br />pinch </span><a class="linkRed11" href="http://cake.cooksillustrated.com/tasting.asp?tastingid=61"><span style="font-size:85%;">table salt</span></a><span style="font-size:85%;"><br />1 tablespoon light corn syrup (or dark)<br />10 ounces </span><a class="linkRed11" href="http://cake.cooksillustrated.com/tasting.asp?tastingid=73"><span style="font-size:85%;">milk chocolate</span></a><span style="font-size:85%;"> , chopped<br />1/2 cup confectioners' sugar<br />8 tablespoons </span><a class="linkRed11" href="http://cake.cooksillustrated.com/tasting.asp?tastingid=56"><span style="font-size:85%;">unsalted butter</span></a><span style="font-size:85%;"> (1 stick), cold, cut into 8 pieces </span><br /><br /><span style="font-size:85%;">Heat cream, salt, and corn syrup in microwave-safe measuring cup on high until simmering, about 1 minute, or bring to simmer in small saucepan over medium heat. Place chocolate in workbowl of food processor fitted with steel blade. With machine running, gradually add hot cream mixture through feed tube; process 1 minute after cream has been added. Stop machine; add confectioners´ sugar to workbowl and process to combine, about 30 seconds. With machine running, add butter through feed tube one piece at a time; process until incorporated and smooth, about 20 seconds longer. Transfer frosting to medium bowl and cool at room temperature, stirring frequently, until thick and spreadable, about 1 hour. </span><br /><span style="font-size:85%;"></span>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com0tag:blogger.com,1999:blog-8839851812174400017.post-76383781556564640192008-03-19T07:22:00.003-04:002008-03-19T12:44:07.285-04:00dusting off the cobwebs....<span style="font-size:85%;">and back from a whirlwind weekend. well, maybe not a whirlwind weekend but a busy one. one birthday and one work day. bleh i say to work. that's another reason i haven't been keeping up with this as much as i'd like to. when you're off for 2 days things can pile up and then when a fellow co-worker has the week off and you have to help with their stuff...yeah. like i said, it's been busy. to add onto all this i was going through one of those "nothing sounds good/anything sounds good" phases. sound familiar? you're just completely uninspired, and nothing sounds good? things look good on paper but they're just not what you want at that moment? that was my weekend. i wanted something good but it was just a matter of figuring out what that something was. it didn't come to me till monday which i guess better late than never. still though, it's just frustrating. fortunately, it's temporary and i am back and ready to get busy with this once again.</span><br /><span style="font-size:85%;">i'll be updating within the next 2 days with my first attempt at a homemade, all from scratch chicken pot pie from an old issue of Food and Wine magazine. that was sunday's caper. i</span><span style="font-size:85%;"> didn't get to eat very much of it but the few bites i did have were quite yummy but more of that later. </span><br /><span style="font-size:85%;">i'll also be recounting my mostly successful attempt at mushroom and provolone stuffed chicken breasts- they're not as easy as they look but ooh they are definitely as good as they look. this was the end of my "nothing sounds good phase." it only took about half an hour of exchanging potential dinner ideas with my girlfriend which went a little like "how about barbecue chicken? no. sloppy joes? ehh, no thanks. hot dogs? no. french fries? pass. roast potatoes? sounds good. with what? i dont know." i'm sure you wish you were there.</span><br /><span style="font-size:85%;">exhausted by chicken? me too. how bout some lasagna stuffed with roasted zucchini,squash and mushrooms? sounds good, i though so too. who popped that little doozy in my head? our kitchen sink at wordpress. awesome blog with awesome pictures and very approachable recipes. go there, read, be inspired. get hungry.</span><br /><span style="font-size:85%;">still not what you're looking for? well shoot, how about you skip dinner and go right to dessert with a milk chocolatey four layer yellow cake. this was friday night's caper. not mine though, delana's. she dons the title of baker. she likes science. she likes food. it works. her motivation? it was her papa's birthday and he had mentioned a 3 layer cake and she wanted to push the envelope with an extra layer. the envelope was pushed and the cake was scrumptious. be warned though- you'll have to do a lot more than push an envelope to burn off a slice. maybe 2 envelopes. i won't burden you with calorie fears though, it's cake and it was a celebration. celebrate and eat. enjoy.</span><br /><span style="font-size:85%;">unfortunately, you're going to have to wait to see all our food capers so i'm sorry but i promise- <strong>PINKY PROMISE</strong>- that you'll be able to have or at least see all that i've listed before the weekend. </span><br /><span style="font-size:85%;">care to share what you've been mixing, beating, stirring, baking, cooking up in the kitchen? </span>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com1tag:blogger.com,1999:blog-8839851812174400017.post-26158475626954776832008-03-13T08:24:00.012-04:002008-11-13T15:01:01.946-05:00when the moon hits the sky like a big pizza pie...<a href="http://3.bp.blogspot.com/_hvh33L0Akco/R9lS1hXlE9I/AAAAAAAAAJc/dR1TqNTy08A/s1600-h/Picture+056.jpg"><img id="BLOGGER_PHOTO_ID_5177260326082909138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hvh33L0Akco/R9lS1hXlE9I/AAAAAAAAAJc/dR1TqNTy08A/s320/Picture+056.jpg" border="0" /></a><br /><span style="font-family:lucida grande;font-size:85%;"><br />that's amore. according to some oldies song anyways. for me, it means it's times</span><span style="font-family:lucida grande;font-size:85%;"> to make some pizza. no, i don't mean make a call to order some pizza but time to take out your flour and pizza stone and get ready for some good eating. that's what i did this past weekend. now it's your turn? </span><br /><br /><span style="font-family:lucida grande;"><span style="font-size:85%;">i started out with Elise from </span><a href="http://www.elise.com/recipes" target="blank"><span style="font-size:85%;">Simply Recipes</span></a><span style="font-size:85%;"> recipe for pizza dough as a base and made a few modifications of my own. The last time I made pizza I also made extra of my </span><a href="http://spicedyankee.blogspot.com/2008/02/sundays-spiked-marinara.html" target=""><span style="font-size:85%;">spiked marinara sauce</span></a><span style="font-size:85%;"> and put it in the freezer for later use. this pizza was going to be it's " later use." i had also been to the store that day and picked up some fresh white and cremini mushrooms, bell peppers, basil - yes basil, onions, and fresh mozzarella. i was lucky enough to find the basil at our local farmer's market for a $1.50 which was exciting because i've been looking for the hard to find green since valentine's day with no luck. the price was also a steal because even when it is in season, good luck finding it for under $3. one more reason to love the farmer's market. my finds at the store plus some leftover roasted red pepper and pepperoni would be my choice of toppings for this occasion. feel free to go with whatever you have though. hungry for meat? throw in some salami, ground beef, sausage, prosciutto, rotisserie chicken, ham. whatever you want. me? im a little more of a traditionalist and wasn't real hungry for meat this time. you say you're a traditionalist too? try this then...</span><br /></span><span style="font-family:lucida grande;"><br /><br /><span style="font-family:lucida grande;font-size:85%;"><strong>Pizza Dough</strong></span><br /><br /><a href="http://www.elise.com/recipes/archives/004239homemade_pizza.php" target="">adapted from Simply Recipes</a><br /><br /><span style="font-size:85%;">Makes enough dough for two 10-12 inch pizzas</span><br /><br /></span><span style="font-family:lucida grande;"><div><div><ul><br /><li><span style="font-family:lucida grande;font-size:85%;">1 1/2 cups warm water (105°F-115°F) - [[ i cut this in half to 5 oz water ]]</span></li><li><span style="font-family:lucida grande;font-size:85%;">1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package) [[ i used 1 1/8 t sp]]</span></li><li><span style="font-family:lucida grande;font-size:85%;">31/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust) [[ i used 1 3/4 c of all-purpose flour ]]</span></li><li><span style="font-family:lucida grande;font-size:85%;">2 Tbsp olive oil [[ i used 1 tbsp ]]</span></li><li><span style="font-family:lucida grande;font-size:85%;">2 teaspoons salt [[1 tsp ]]</span></li><li><span style="font-family:lucida grande;font-size:85%;">1 teaspoon sugar [[ 1/2 tsp ]] </span></li><li><span style="font-family:lucida grande;font-size:85%;">i added 1 tsp dried parlsey also to the dough, thus the green specks.<br /></span></li></ul><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5177211612563837762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hvh33L0Akco/R9kmiBXlE0I/AAAAAAAAAIU/mtydAjNbC7k/s200/Picture+051.jpg" border="0" /><br /></span><span style="font-family:lucida grande;font-size:85%;">1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.</span> <p><span style="font-family:lucida grande;font-size:85%;">2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand.</span></p><p><span style="font-family:lucida grande;font-size:85%;">3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise. </span></p><p><span style="font-size:85%;"></span><span style="font-family:lucida grande;"><br /><span style="font-size:85%;">At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.</span></p><p><span style="font-size:85%;"></span></p><p><span style="font-size:85%;"><strong>Preparing the pizza:</strong></span></p><br /><p><span style="font-size:85%;">1.Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.</span></p><p><span style="font-size:85%;">2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.</span></p><p><span style="font-size:85%;">3 Prepare your desired toppings.</span><br /></p><br /><p><span style="font-size:85%;">4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip</span></p><br /><p><span style="font-size:85%;">5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. Repeat with the second ball of dough.</span><br /></p><p><span style="font-size:85%;">6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.</span><br /><br /></p><p><span style="font-size:85%;">7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.</span><br /></p><p><span style="font-size:85%;"></span></p><br /><img id="BLOGGER_PHOTO_ID_5177215740027409266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R9kqSRXlE3I/AAAAAAAAAIs/XSIj9qEZsX0/s320/pizza.jpg" border="0" /> <span style="font-size:85%;">8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.</span><br /><span style="font-size:85%;"></span><p><span style="font-size:85%;">We like to start by spreading about 1/4 to 1/2 cup of sauce over the dough then sometimes sprinkling some crushed red pepper or dried parsley and our vegetables. With our selection of toppings this past weekend our layers started out with:</span><br /></p><ul><li><span style="font-size:85%;">marinara sauce</span></li><li><span style="font-size:85%;">basil </span></li><li><span style="font-size:85%;">sliced green bell pepper</span></li><li><span style="font-size:85%;">roasted red pepper</span></li><li><span style="font-size:85%;">sliced red onion</span></li><li><span style="font-size:85%;">sliced white and cremini mushrooms</span></li><li><span style="font-size:85%;">pepperoni </span></li><li><span style="font-size:85%;">shredded mozzarella</span></li></ul></span></span></div></div></span><br /></span><img id="BLOGGER_PHOTO_ID_5177220872513328018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hvh33L0Akco/R9ku9BXlE5I/AAAAAAAAAI8/jldJvaOP1rY/s320/Picture+065.jpg" border="0" /> <img id="BLOGGER_PHOTO_ID_5177221392204370850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R9kvbRXlE6I/AAAAAAAAAJE/h8-RlWirmsw/s320/Picture+070.jpg" border="0" /><br /></span>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com2tag:blogger.com,1999:blog-8839851812174400017.post-88856841492057738372008-03-10T07:54:00.005-04:002008-03-24T08:31:20.780-04:00heidi swanson's mega scones<p align="justify"><span style="font-family:trebuchet ms;color:#ff0000;"><span style="font-size:85%;"><blockquote><span style="font-family:trebuchet ms;color:#ff0000;"><span style="font-size:85%;"></span></span></blockquote>Friday I found myself itching to try something new, I wanted to do a little experimentation in the kitchen. i had spent some time during the earlier part of the week just browsing through the countless number of food blogs out there and decided that I wanted to try and make something different, I wanted to try my hand at baking. i'm not a baker, i've tried but my list of successes is quite short. in my browsing, i came across heidi swanson's </span><a href="http://www.101cookbooks.com/archives/print/raspberry-mega-scones-recipe.html" target="blank"><span style="font-size:85%;">recipe,</span></a><span style="font-family:trebuchet ms;color:#ff0000;"><span style="font-size:85%;"> over at </span><a href="http://www.101cookbooks.com/" target=""><span style="font-size:85%;">101 cookbooks,</span></a><span style="font-size:85%;">for these raspberry mega scones that not only looked quite good but also quite do-able and that's what i wanted. the recipe wasn't fussy and the amount of ingredients needed was minimal. perfect. i went with her recipe as a base and made just a few modificiations to suit what i had on hand. Here's my version:</span></span><span style="font-family:trebuchet ms;color:#ff0000;"><span style="font-family:trebuchet ms;color:#ff0000;"><span style="font-size:85%;"><br /><span style="font-family:trebuchet ms;color:#ff0000;"></span><br /><br /></span><iframe align="center" src="http://www.flickr.com/slideShow/index.gne?set_id=72157604088557911" frameborder="0" width="500" scrolling="no" height="500"></iframe><br /><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;color:#ff0000;"><strong><u><em>Ingredients:</em></u></strong></span> </span></span></span></span><p></p><ul><span style="font-family:trebuchet ms;color:#ff0000;"><span style="font-family:trebuchet ms;color:#ff0000;"><span style="font-family:trebuchet ms;color:#ff0000;"><span style="font-size:85%;"><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff0000;"><em>2 c unbleached all-purpose flour</em></span></div></li><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff0000;"><em>1.5 tbs free baking powder</em></span> </div></li><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff0000;"><em>1/2 tsp kosher salt</em></span></div></li><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff0000;"><em>1/2 stick unsalted butter (2 oz), chilled and cut into 1/4-inch cubes</em></span></div></li><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff0000;"><em>1/3 c sugar</em></span> </div></li><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff0000;"><em>5 oz whole milk</em></span> </div></li><li><div align="justify"><span style="font-family:trebuchet ms;color:#ff0000;"><em>1/2 tsp vanilla extract</em></span> </div></li><li><div align="justify"></span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;color:#ff0000;"><em>zest of 1/2 lemon</em></span></span></div></li><li><span style="font-size:85%;"><span style="font-family:trebuchet ms;color:#ff0000;"><em>3 oz or 6 tbs cherry preserves</em></span> </span></li></ul><p><em><span style="font-size:85%;"><strong><u>What to do:</u></strong></span></em></p><p><span style="font-size:85%;"><em>start by pre-heating your oven to 375 and lining a cookie sheet with either some parchment paper or a silpat if you have one. if you go with the parchment paper, spray it with some non-stick spray to ensure that the scone doesn't stick to it and possibly tear or break.that's it for the prep work, onto the baking part.</em></span></p><p><em><span style="font-size:85%;">combine your dry ingredients- the flour, baking powder and salt- in a large bowl or the bowl of a food processor. cut your butter into the mix using a pastry blender or take the old fashioned path and use 2 knives. if you have your food processor handy, then just pulse the butter into the mix until it starts to look like small pebbles as shown in one of the picture's above. time for the sugar and a little more pulse action. pulse,pulse. done. onto the milk, lemon zest and vanilla extract. pulse,pulse,pulse. your mixture's coming alive. exciting isn't it? once your done pulsing, take your semi-living mix and lay it onto your lined cooking sheet. i went with heidi's instructions and rolled it out into a 9" square that was 1/2" thick. simple enough. time to dress up the mix with a</span></em><em><span style="font-size:85%;"> preserve of your choice. like i said, i went with chunky cherry preserves. i'd bet apricot would be good, even blackberry and quite possibly mango. just go with whatever sounds good to you, mix and match if you wish. when finished, bring the left side over to the middle and then repeat with the right side. at this point, you can either do an egg wash, or brush it with some melted butter and sprinkle it with some sugar,i would try raw or even brown. i just brushed it with some butter this time but i'll definitely try adding the sugar next time. </span></em></p><p><em><span style="font-size:85%;">time for the oven. how long before you can have a piece? 18 minutes. mmmm. </span></em></p><p><em><span style="font-size:85%;">once out, you can wrap it and it'll last i'd say 3 days. you can have it for breakfast or even dessert. heat it up and top if off with a scoop of vanilla ice cream. if you take this route, you can maybe heat some more of the preserves and drizzle it over the ice cream. good stuff i think. enjoy. </span></em></p><p><em><span style="font-size:85%;"></span></em></span></span></p><ul><li></span><span style="font-family:trebuchet ms;font-size:85%;color:#ff0000;">question: what do you think your choice preserve(s) would be?</span></li><li><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;">what other additions would you make to this recipe?</span></li><li><span style="font-family:trebuchet ms;font-size:85%;color:#ff0000;">favorite breakfast treat?</span></li><li><span style="font-family:trebuchet ms;font-size:85%;color:#ff0000;">favorite pastry?</span></li><li><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;">favorite all around indulgence?</span></li></ul>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com2tag:blogger.com,1999:blog-8839851812174400017.post-50816396023796407282008-03-05T12:39:00.003-05:002008-03-05T12:48:04.091-05:00inquisitive nature<span style="font-family:trebuchet ms;font-size:85%;">for anyone who may be reading out there, i'm looking to get a little feedback. i'm wondering a couple things, and im hoping maybe someone can answer or increase my wonder</span><br /><span style="font-family:Trebuchet MS;font-size:85%;">What are some of your favorite dishes to prepare?</span><br /><span style="font-family:Trebuchet MS;font-size:85%;">What do you like people to prepare for you?</span><br /><span style="font-family:Trebuchet MS;font-size:85%;">What's the best thing you've ever had from a restaurant?</span><br /><span style="font-family:Trebuchet MS;font-size:85%;">What's the best meal you've ever had period?</span><br /><span style="font-family:Trebuchet MS;font-size:85%;">If you had to eat one thing as your final meal, what would it be?</span><br /><span style="font-family:Trebuchet MS;font-size:85%;">Leave me some comments, help me feel a little less inquisitive and maybe a little less lonely? thank you bunches and bunches. </span>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com3tag:blogger.com,1999:blog-8839851812174400017.post-86962407402510744992008-03-05T09:43:00.010-05:002008-11-13T15:01:02.761-05:00chicken tacos<div align="left"><span style="font-family:trebuchet ms;font-size:85%;">whenever i'm starving and in need of something that i can have ready to go in less than 30 minutes, i make tacos. they're quick, easy, and satisfying. i can't think of a better combination especially when you're getting home later than you planned on and your stomach's yelling at you because you were supposed to have fed it all ready. shame on you. now, time to silence those thunderous groans and get cooking. You can set out any sides you may like to have with your tacos- I tend to set out some sour cream,diced tomatoes, prepared salsa, and shredded lettuce.<br /></span></div><ul><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">4 tortillas or hard taco shells( if preparing a dinner for 2 or if you're especially hungry)</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">1 lb chicken breasts/thighs/tenders- diced, stripped or ground. whatever your preference. In this recipe, i went with chicken tenders ground at home in the food processor.</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">2 tsp oil - corn, vegetable or olive. doesn't matter here. </span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">1/2 red pepper and 1/2 green pepper, finely chopped</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">1 sweet onion, finely chopped</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">1 clove of garlic minced</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">1/4 tsp each of coriander, cumin, and chipotle chile powder - this will be for the peppers.</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">1 tsp of sazon - this is a spice blend found in the ethnic aisles of your local grocery store. you can use it to add color and a little exta flavor to just about any dish including rice, chicken,soups and stews. i use it when im making chicken stew and the traditional "arroz con pollo."</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">salt and pepper to taste<br /></span></div></li></ul><span style="font-family:trebuchet ms;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5174309112922273714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R87WuTnMd7I/AAAAAAAAAIE/HmYYMQ7_F0Y/s320/Picture+043.jpg" border="0" /><br /></span><ol><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">Start by heating a large skillet over medium heat. Add the peppers and onions into a medium bowl and season with the cumin,coriander,sazon and chile powder plus a pinch of salt and pepper. Toss to distribute the seasoning evenly.<br /></span></div></li><li><div align="left"><a href="http://2.bp.blogspot.com/_hvh33L0Akco/R861eTnMd3I/AAAAAAAAAHk/fUicwUyD1IU/s1600-h/Picture+047.jpg"></a><span style="font-family:trebuchet ms;font-size:85%;">Add the seasoned trio to the skillet plus the minced garlic, being sure it' spread in an even layer. Allow to cook untouched for about 4 minutes then stir to allow the other side to brown. I like to have a little fun at this point by getting an oven mitt and grabbing the skillet handle and pulling the mix towards me. It's like the peppers and onions are doing a somersault off the skillet. </span></div></li><br /><p align="left"><span style="font-family:trebuchet ms;"><br /><span style="font-size:85%;"></span></span></p><span style="font-family:trebuchet ms;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5174306604661372834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R87UcTnMd6I/AAAAAAAAAH8/c7MSjJ9IrE8/s320/Picture+045.jpg" border="0" /><br /></span><li><span style="font-family:trebuchet ms;font-size:85%;">While you're waiting for the peppers to brown, season the chicken using the same amounts of the cumin,coriander, and chile powder that you used to season the peppers as well as salt and pepper. Also, if you'e having tortillas you can go ahead and set either a large skillet or griddle pan to heat over medium heat. </span></li><br /><li><span style="font-family:trebuchet ms;font-size:85%;">Once the vegetables have done their first somersault, go ahead and add the chicken. After about 3 minutes, time for another somersault. It will also be time to deglaze the pan with a little bit of water to scrape up some of those bits that may have stuck. Allow this to cook for about 6-10 minutes depending on what kind of meat you chose to use.\</span></li><span style="font-family:trebuchet ms;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5174305848747128706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R87TwTnMd4I/AAAAAAAAAHs/tgdw1wPHaW0/s320/Picture+047.jpg" border="0" /><br /><br /></span><li><span style="font-family:trebuchet ms;font-size:85%;">Heating the torillas: Add either some olive oil or butter to your skillet and place the tortilla inside. Once the tortilla starts to inflate, it's ready to be flipped. Let the second side cook for about 1 minute to a minute and a half more. </span></li></ol><br /><p align="left"><span style="font-family:trebuchet ms;font-size:85%;">Done.</span><br /></p><p align="left"><span style="font-family:trebuchet ms;font-size:85%;">When it comes to assembly, I say to each his own. I like to spread some of the filling down the middle of my tortilla then add the shredded cheese so that it melts followd by some lettuce, sour cream, salsa and the diced tomatoes. Wrap it up and take a HUGE bite. </span><br /></p><p align="left"><span style="font-family:trebuchet ms;font-size:85%;">If you want a little something more than plain,diced tomatoes here's a quick recipe for a spicy Pico De Gallo:</span><br /></p><ul><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">1 roma tomato, diced</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">2 tbs diced red onion</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">1 Jalapeno, Minced. </span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">1.5 tbs Jose Cuervo Tequila</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;">Chopped Cilantro<br /></span></div></li></ul><p align="left"><span style="font-family:trebuchet ms;font-size:85%;">Combine first 4 ingredients. Sprinkle with salt and pepper and top off with chopped cilantro. Not spicy enough? Add some crushed red pepper flakes for extra heat. </span></p>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com0tag:blogger.com,1999:blog-8839851812174400017.post-49625203481691612192008-03-04T08:35:00.005-05:002008-11-13T15:01:03.416-05:00pimiento cheese<span style="font-family:trebuchet ms;font-size:85%;"></span><br /><a href="http://3.bp.blogspot.com/_hvh33L0Akco/R81S_Zba6MI/AAAAAAAAAG0/-sn-wDQCnyU/s1600-h/012_12.JPG"><span style="font-family:trebuchet ms;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5173882796029700290" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hvh33L0Akco/R81S_Zba6MI/AAAAAAAAAG0/-sn-wDQCnyU/s320/012_12.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:85%;"><br /></span><div><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><em>until i came to north carolina or "north cackalackee" as it's called by the people who are from here, i had never ever ever heard of pimento cheese. i had heard of pimiento which is just spanish for pepper and of course i had heard of cheese but never the 2 words paired together. i knew the 2 tasted good but i never how good they could taste when combined with a little bit of mayonnaise. here's my take on the southern treat, slightly scaled down with the use of light mayonnaise and 2% shredded cheese.</em> </span></span></div><br /><strong><em><span style="font-family:trebuchet ms;font-size:85%;">ingredients:</span></em></strong><br /><ul><li><span style="font-family:trebuchet ms;font-size:85%;">3/4 c light mayonnaise - i'd recommend hellman's</span></li><li><span style="font-family:Trebuchet MS;font-size:85%;">2c shredded cheddar cheese- i used Kraft 2% but Cracker Barrel's 2% is also quite good if you're looking to keep this light. </span></li><li><span style="font-family:Trebuchet MS;font-size:85%;">1/4 jar of roasted red peppers, minced</span></li><li><span style="font-family:Trebuchet MS;font-size:85%;">1/8 tsp cayenne pepper</span></li><li><span style="font-family:Trebuchet MS;font-size:85%;">generous grinds of black pepper</span></li></ul><p><span style="font-family:Trebuchet MS;font-size:85%;">in a large bowl, mix all your ingredients and stir to combine. can be served immediately or stored covered in the refrigerator. Serve as a dip or use as a spread on your favorite sandwich or burger. </span></p><p><span style="font-family:Trebuchet MS;font-size:85%;">looking to compare recipes? here are some links for more ideas:</span></p><p><span style="font-family:Trebuchet MS;font-size:85%;"><a href="http://homesicktexan.blogspot.com/2007/02/comfort-served-with-pimento-cheese.html" target="blank">HomeSick Texan</a></span></p><p><span style="font-family:Trebuchet MS;font-size:85%;"><a href="http://www.blogger.com/%3Ca" target="blank">I like To Cook</a></span></p><p><span style="font-family:Trebuchet MS;font-size:85%;"></span></p><p><span style="font-size:85%;"></span></p>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com0tag:blogger.com,1999:blog-8839851812174400017.post-83044534729838909582008-03-03T08:26:00.004-05:002008-03-25T22:48:20.952-04:00spanish style white rice<span style="font-family:trebuchet ms;font-size:85%;">white rice = comfort food at it's best. for me anyways. growing up in a part <span class="blsp-spelling-error" id="SPELLING_ERROR_0">puerto-</span><span class="blsp-spelling-error" id="SPELLING_ERROR_1">rican</span> household meant rice was a staple that we were bound to have at least 3 times a week and i was not one to complain. i remember there were saturday's that i spent at my aunt's house waiting for my dad to get out of work mid afternoon and she would be getting an early start on dinner and if she had been fixing rice, i'd be leaving with a small bowl of it to eat on the way home. we only lived about 5 blocks away. yes, i was in love with rice. how could i not be? it's simple, easy to fix and oh so yummy. i do feel though that </span><span style="font-family:trebuchet ms;font-size:85%;">no one fixes white rice like my mom. </span><span style="font-family:trebuchet ms;font-size:85%;">whenever <span class="blsp-spelling-error" id="SPELLING_ERROR_2">mondays</span> rolled around and i knew she'd be home, that would be what i would ask her to fix for dinner. last night i decided to re-create those monday nights.</span><br /><br /><span style="font-family:Trebuchet MS;font-size:85%;"><em>Rice:</em></span><br /><em><span style="font-family:Trebuchet MS;font-size:85%;">1 tsp of vegetable oil</span></em><br /><em><span style="font-family:Trebuchet MS;font-size:85%;">1/2 tsp of minced garlic</span></em><br /><em><span style="font-family:Trebuchet MS;font-size:85%;">1/2 tsp of salt</span></em><br /><em><span style="font-family:Trebuchet MS;font-size:85%;">1 c of rice </span></em><br /><em><span style="font-family:Trebuchet MS;font-size:85%;">1.5 c of water</span></em><br /><em><span style="font-family:Trebuchet MS;font-size:85%;"></span></em><br /><em><span style="font-family:Trebuchet MS;font-size:85%;">1.coat the bottom of a small saucepan with 1 tsp of oil and then add the garlic and saute over medium heat until lightly browned.</span></em><br /><em><span style="font-family:Trebuchet MS;font-size:85%;">2. add the 1/2 tsp of salt and rice and toast your rice, about 1 minute.</span></em><br /><em><span style="font-family:Trebuchet MS;font-size:85%;">3. pour in the 1.5 c of water and bring to a bubbling boil.</span></em><br /><em><span style="font-family:Trebuchet MS;font-size:85%;">4. once the rice reaches it's boiling point, give it a stir and turn your heat down to a low simmer. place a towel or sheet of foil and lid over the rice and let it do it's thing for about 15-20 minutes.</span></em><br /><em><span style="font-family:Trebuchet MS;font-size:85%;">when ready to serve, fluff with a fork and dig in. when you get to the bottom of the pan there should be a thin, crispy layer called the "raspa," arguably the best part. DON'T throw it away. break it and eat it as is. </span></em><br /><em><span style="font-family:Trebuchet MS;font-size:85%;"></span></em><br /><span style="font-family:Trebuchet MS;font-size:85%;">sorry there's no picture to go with this but last night delana and i were so hungry we didn't think to take any pictures. next time i fix some rice, which i'm sure will be in the near future, i'll be sure to update this with an actual snapshot.</span><br /><span style="font-family:Trebuchet MS;font-size:85%;"></span><br /><span style="font-family:Trebuchet MS;font-size:85%;">what's your favorite comfort food?</span><br /><span style="font-family:Trebuchet MS;font-size:85%;"></span>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com0tag:blogger.com,1999:blog-8839851812174400017.post-50699394745437917392008-02-28T08:15:00.005-05:002008-03-25T22:47:45.524-04:00baby shower weekend<span style="font-family:trebuchet ms;font-size:85%;">alas my day-job work week will finally be over today. the words "joy,excitement, relief" come to mind after having a week that seemed endless. the weekend brings an opportunity to spend OODLES of time in the kitchen and i couldn't be more excited. me and my siginificant other will be catering her cousin's baby shower.the cousin has all ready had the baby- her third- and it's a boy. the theme is going to be Carolina blue her husband's favorite college basketball team. if it works for them, it works for me. i'm just excited about getting to cook, doesn't matter for who.</span><br /><span style="font-family:trebuchet ms;font-size:85%;">delana will be in charge of the cake since baking is her calling, not mine. i'm sure eventually i'll start to work on improving my cake and cookie skills but for now i'm content just being the taste tester. she's decided on a traditional white cake with a buttercream frosting which she's pulled out of her go to Baking Illustrated book which comes from the makes of <a href="http://www.cooksillustrated.com/" target="blank">Cook's Illustrated</a>. it's an awesome book for anyone learning to bake or trying to tweak their baking skills. the only thing i've made from it has been their pizza dough and it is quite yummy but i think i ultimately prefer <a href="http://www.kingarthurflour.com/" target="blank">King Arthur Flour</a> recipes when it's time to whip up some pizza dough. she's also making her version of a chicken salad pulled off from the <a href="http://www.foodnetwork.com/" target="blank">Food Network</a>. She's made some customizations that I think are even better than what's on the site. it's very yummy on some jumbo sized, buttery,flaky crescents. ill be sure to post the recipe first opporunity i get this weekend.</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><span style="font-family:trebuchet ms;font-size:85%;">my job is to make everything else.</span> <span style="font-family:trebuchet ms;font-size:85%;">the must haves are my famous corn and pepper dip, spicy tortilla chips, and a spinach and artichoke dip. i've fortunately been given room to throw in whatever extra dishes i want and i've decided to go with: </span><br /><br /><ol><li><span style="font-family:trebuchet ms;font-size:85%;">polenta fries inspired by <a href="http://www.101cookbooks.com/" target="blank">101 cookbooks</a> </span></li><li><span style="font-size:0;"><span style="font-family:trebuchet ms;font-size:85%;">parlsey pesto pasta salad tos</span></span><span style="font-family:trebuchet ms;font-size:85%;">sed with rotini and some cherry tomatoes</span></li><li><span style="font-family:trebuchet ms;font-size:85%;">a cilantro pesto also with some rotini (spiral noodle) or farfalle(bowtie pasta).</span></li><li><span style="font-family:Trebuchet MS;font-size:85%;">a roasted red pepper and chickpea dip</span></li><li><span style="font-family:Trebuchet MS;font-size:85%;">homemade pimento cheese- again i'm in the south so have to incorporate a traditional southern dish somehow. </span></li><li><span style="font-family:Trebuchet MS;font-size:85%;">pita chips- quite possibly a seasoned mix? maybe some cumin? and a honey glazed mix</span></li><li><span style="font-family:Trebuchet MS;font-size:85%;">a cream cheese fruit dip.</span></li></ol><p><span style="font-family:Trebuchet MS;font-size:85%;">the shower is saturday so come sunday, i'll be sure to come back with an update of the final menu as well as recipes and pictures to match. if you have any menu suggestions, please comment and share. what's your favorite party food to have in general? </span></p>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com0tag:blogger.com,1999:blog-8839851812174400017.post-19567896828495140092008-02-27T08:16:00.020-05:002008-11-13T15:01:05.195-05:00bbq and pomegranates<em><span style="color:#cc0000;"></span></em><span style="color:#cc0000;"><em><span style="font-family:trebuchet ms;font-size:85%;">last night while some were trying to figure out where to get their starbucks fix, i was trying to figure out how to use the pomegranate molasses that i had ordered from the </span><a href="http://www.zingermans.com/" target="blank"><span style="font-family:trebuchet ms;font-size:85%;">Zingerman's</span></a><span style="font-family:trebuchet ms;font-size:85%;"> website</span></em></span><br /><span style="color:#cc0000;"><em><span style="font-family:trebuchet ms;font-size:85%;">.i'd all ready opened it once and had a taste and it was definitely more on the tart side, somewhat vinegar-y you could say. i've been researching different ways to use it and nothing had really inspired me so i knew i was on my own. i ended up deciding on trying to make some good ol' bbq sauce with it. i mean, i am in north carolina right? and bbq is big here so why not try and create something based on local fare with a non-local ingredient.<br />after reaching that decision, i had to think about what goes in a bbq sauce? i knew vinegar, sugar, and either tomatoes or ketchup and a medley of dried seasonings were the norm. for mine, i wanted to keep it low key and easy to do again if i were to be happy with the result. i started out by skimming the fridge and trying to see what i might need from in there. hmm... what to grab??? ketchup, some rosemary i had in a glass of water and half of a yellow onion leftover from monday night's hotdog and coleslaw dinner. again, im in the south. hotdogs and coleslaw are not reserved for the summer. and no, they don't have to be nathan's and your slaw does not have to be from the kfc down the street. there are just some things us ny'ers are oblivious to i guess. anyways, my time at the fridge was done. off to the cupboards.</span></em><span style="font-family:trebuchet ms;font-size:85%;"><br /><span style="color:#cc0000;"><em>my raiding of the cupboard produced a gallon sized ziploc bag of dark brown sugar,a jar of regular sugar, sweet hungarian paprika,one clove of garlic, olive oil and white distilled vinegar. now to the spice carousel. spin,spin,spin,weeee! good ride no? now stop.after that lovely ride, down came the red pepper flakes. i was now set and ready to venture into bbq world. oh wait, i did make one last stop at the wine rack and grabbed some armenian pomegrante wine that i thought might work nicely in tonight's sauce creation. so really now i was set. here's what i had gathered:</em></span> </span></span><br /><br /><br /><br /><span style="font-family:trebuchet ms;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5171686141107769346" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hvh33L0Akco/R8WFJQKKEAI/AAAAAAAAAGA/edGJtqaaeDo/s320/Picture+020.jpg" border="0" /> </span><br /><ul><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">1 large bottle of ketchup</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">1/2 of an onion</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">fresh rosemary sprigs</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">dark brown sugar and regular sugar</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">sweet paprika</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">1 medium garlic clove</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">olive oil</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">plain vinegar</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">red pepper flakes</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">pomegranate wine</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">our star ingredient - pomegranate molasses</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">salt/pepper- always at hand</span></em></li></ul><br /><br /><p><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><em><span style="color:#cc0000;">i had now acheieved what the french would call "mise en place." all that i needed was ready. time to get busy. here's the breakdown of how much you'll need of each of these ingredients...</span></em></span></span><br /><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;"></span></em></p><ul><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">2 tsp of olive oil</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">2 tsp of chopped rosemary</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">1 tsp of minced garlic</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">1/4 tsp of red pepper flakes</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">1 c of chopped onion</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">1/4 c of pomegranate molasses</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">1/4 c of vinegar</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">1/2 c of dark brown sugar</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">1/2 c of sugar</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">1/4 c of pomegrante wine</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">3/4 c of ketchup </span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">1/2 tsp of sweet paprika</span></em></li><li><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><em><span style="color:#cc0000;">s</span></em><em><span style="color:#cc0000;">alt and pepper to taste</span></em> </span></span></li></ul><br /><br /><p><em><span style="font-family:trebuchet ms;font-size:85%;color:#cc0000;">1. in a medium saucepan over a low flame, add the 2 tsp of olive oil and swirl to coat. add the next 3 ingredients and allow to cook for about 7 minutes. it should look something similar to this...</span></em></p><span style="font-family:trebuchet ms;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5171684294271832018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hvh33L0Akco/R8WDdwKKD9I/AAAAAAAAAFo/-w-8Qkc7Kck/s320/Picture+013.jpg" border="0" /> <em><span style="color:#cc0000;">2. once these 7 minutes have passed, add the chopped onion and increase your heat to medium.<a href="http://1.bp.blogspot.com/_hvh33L0Akco/R8V28wKKD5I/AAAAAAAAAFI/cBAoQmXyrtw/s1600-h/Picture+014.jpg"></a>toss the onions to coat them with the garlic and rosemary mixture. cook long enough for the onions to have time to soften. you don't want the onions to caramelize, you just want them to be somewhat glossy. this should take 8-10 minutes.congratulations- you've made it past the halfway mark. </span></em><img id="BLOGGER_PHOTO_ID_5171684990056533986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hvh33L0Akco/R8WEGQKKD-I/AAAAAAAAAFw/ks4bM38cao0/s320/Picture+015.jpg" border="0" /> <em><span style="color:#cc0000;">3. add the next ingredients from the molasses to your sugars and give this a quick stir. once the sugars have melted and we are now onto step 4.</span></em> </span><br /><p><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><em><span style="color:#cc0000;">4. add your final 4 ingredients- ketchup through the seasonings and give your mixture one final stir to combine everything and then bring to a boil. once it hit's that boiling point, down goes your heat and bring on the simmer. 15-20 minutes is plenty. </span></em><br /></span></span></p><span style="font-family:trebuchet ms;font-size:85%;"><img id="BLOGGER_PHOTO_ID_5171685681546268658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hvh33L0Akco/R8WEugKKD_I/AAAAAAAAAF4/JlIK_rL6J5g/s320/Picture+017.jpg" border="0" /> <em><span style="color:#cc0000;">5. this step is optional but i chose to do it this time- you can strain your final product through a sieve to remove the onions you cooked in step 2. however, if you want a chunky sauce, then go ahead and leave them in there. it's not going to have any impact on flavor, just texture. </span></em><br /><img id="BLOGGER_PHOTO_ID_5171686927086784530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R8WF3AKKEBI/AAAAAAAAAGI/jbtJT8VAH3Y/s320/Picture+019.jpg" border="0" /><br /></span><img id="BLOGGER_PHOTO_ID_5173888701609732306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R81YXJba6NI/AAAAAAAAAG8/H7JTDs4jG-M/s320/Picture+036.jpg" border="0" /><br /><p><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><em><span style="color:#cc0000;">now, to figure out what to serve this sauce with. chicken? sure. pork? why not. turkey? go for it. beans? could work. if you decide to venture out and try to make this, let me know how it turns out and what you pair it with. have an idea of your own? please share because i do still have quite a bit more of that molasses left and i'd like to put it to good use. if you're looking for more ideas,</span></em><em><span style="color:#cc0000;">here are some recipes that highlight the use of pomegranate molasses:</span></em><br /></span></span></p><br /><br /><p><em><span style="color:#cc0000;"><a href="http://www.elise.com/recipes/archives/004194eggplant_lentil_stew_with_pomegranate_molasses.php"><span style="font-family:trebuchet ms;font-size:85%;">Simply Recipes</span></a><span style="font-family:trebuchet ms;font-size:85%;"><br /></span><a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_82559,00.html" target="_blank"><span style="font-family:trebuchet ms;font-size:85%;">Food Network</span></a><span style="font-family:trebuchet ms;font-size:85%;"><br /></span><a href="http://www.epicurious.com/recipes/food/views/108563" target="blank"><span style="font-family:trebuchet ms;font-size:85%;">Epicurious</span></a></span></em></p><br /><br /><br /><br /><br /><br /><p><span style="font-family:trebuchet ms;font-size:85%;"></span></p>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com0tag:blogger.com,1999:blog-8839851812174400017.post-57654872172067496962008-02-25T13:26:00.008-05:002008-11-13T15:01:05.608-05:00sunday's spiked marinara<p align="center"><a href="http://3.bp.blogspot.com/_hvh33L0Akco/R8MS4wKKD3I/AAAAAAAAAEU/yp4K0Ar4NpE/s1600-h/Picture+008.jpg"><img id="BLOGGER_PHOTO_ID_5170997563360939890" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_hvh33L0Akco/R8MS4wKKD3I/AAAAAAAAAEU/yp4K0Ar4NpE/s320/Picture+008.jpg" border="0" /></a></p><p><br /><em><span style="font-family:Trebuchet MS;"><span style="font-size:85%;color:#ff0000;">do you have more cans of diced tomatoes than you know what to do with? how about some leftover wine from dinner the other night? if so then get ready to make some extra room in your pantry and an excuse to go to the liquor store because tonight we're having some spiked marinara. here's what you'll need:</span></span></em></p><ul><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#ff0000;">2 teaspoons of extra virgin olive oil</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#ff0000;">1/4 teaspoon of crushed red pepper</span></em></li><li><em><span style="font-family:trebuchet ms;font-size:85%;color:#ff0000;">2 teaspoons minced garlic - about 2 small cloves</span></em></li><li><em><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;">1.25 cups of finely diced sweet onion - 1 medium sized onion should yield this much.</span></em></li><li><em><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;">2 cups of diced tomatoes - canned in sauce works just fine. How do I know? it's what i used</span></em></li><li><em><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;">1 6 oz can of tomato sauce</span></em></li><li><em><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;">1/4 cup of dry white wine - I used a Alsace Riesling</span></em></li><li><em><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;">1/8 tsp salt</span></em></li><li><em><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;">Few grinds of black pepper</span></em></li><li><em><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;">3/4 tsp and 1/2 tsp of dried parsley </span></em></li><li><em><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;">3/4 tsp dried basil</span></em></li></ul><em><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;">Heat the 2 tsp of olive oil with the red pepper flakes and minced garlic in a 3 to 4 qt sauce pan over medium-low heat to allow the oil to become infused with both of these flavors, about 5 minutes. Toss the diced onion with 3/4 tsp of dried parsley and 1/4 tsp of dried basil. Once your oil has steeped, turn the heat up to medium and add the onion. Allow the onion to soften and once it has a clearer color to it, add the diced tomatoes and white wine. If using canned, add the white wine to the can to pick up whatever remnants are left and pour into the pot.Once the summer comes, I'd like to try roasting some fresh tomatoes instead but since it is winter, i'll have to leave that for a future experiment.</span></em><br /><br /><em><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;">Proceed to add the can of sauce along with the remaining seasonings. Bring to a boil, then turn your heat down back to a medium-low flame and allow to simmer for about 25-30 minutes. I've never added white wine to my marinara sauce and I have to say, it added a nice dry heat to it. The addition really was quite satisfying.</span></em><em><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;"> We served this atop spaghetti fixed according to package directions with a small salad of field greens on the side and the leftover rosemary, olive oil batard. To add some zing to the bread, feel free to just rub it with a clove of garlic and top it off with your favorite kind of mozzarella or even some parmigiana reggiano. </span></em><br /><br /><br /><p align="center"><em><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;"><a href="http://3.bp.blogspot.com/_hvh33L0Akco/R8MRYwKKD2I/AAAAAAAAAEM/B7YDmh3tg8Q/s1600-h/spiked+marinara.jpg"><img id="BLOGGER_PHOTO_ID_5170995914093498210" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_hvh33L0Akco/R8MRYwKKD2I/AAAAAAAAAEM/B7YDmh3tg8Q/s320/spiked+marinara.jpg" border="0" /></a></span></em></p>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com0tag:blogger.com,1999:blog-8839851812174400017.post-58934990002253371332008-02-25T08:27:00.011-05:002008-11-13T15:01:06.197-05:00saturday seafood soiree<a href="http://1.bp.blogspot.com/_hvh33L0Akco/R8LRUgKKDzI/AAAAAAAAAD0/Up1ajpGTsRs/s1600-h/Picture+005.jpg"><img id="BLOGGER_PHOTO_ID_5170925472334876466" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hvh33L0Akco/R8LRUgKKDzI/AAAAAAAAAD0/Up1ajpGTsRs/s320/Picture+005.jpg" border="0" /></a><br /><div><span style="color:#33cc00;"></span></div><br /><div><span style="color:#33cc00;"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">this weekend went by a little faster than i had hoped for but it was definitely one filled with some tasty dinner and breakfast treats. saturday's menu was in honor of delana- she had been craving fish for quite a few weeks now and we finally decided that this weekend we were going to put an end to that. after putting in our time at the gym, we went over to The Fresh Market- a local equivalent to Whole Foods- and loaded up on all that we need for our seafood fest.</span></span><br /></div></span><br /><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color:#33cc00;">to start we grabbed a pound of some zucchini and squash, followed up with a pound of new potatoes. these 3 ingredients plus some frozen broccoli from earlier in the week as well as some carrot rounds would make up our side dish. after finishing up at the produce section, off to the fish counter. we knew we definitely wanted salmon so we went ahead and asked for half a pound of that. the next question was did we want a) tilapia b)flounder or c) cod? our answer: b) flounder. we now had our sides, and entree. we made our way past the meats section and into the bread section. though not part of our original menu, we decided some good, crusty bread was not something we could pass up on and went ahead and grabbed a "rosemary olive oil batard." i cannot lie, a good crusty bread can be quite heavenly and this one was close to it. we were set and paid our dues at the checkout line. our fish fest rounded out to about $18 dollars. not bad for dinner for 2.</span></span></span></div><div><br /></div><br /><div align="left"><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">once it was close to dinner time, we got started on some prep work. to start, i made a homemade tartar sauce comprised of the following:</span><br /></div><ul><li><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:85%;color:#33cc00;">fat free mayo- again we are health conscious but feel free to use regular mayo </span></span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">white vinegar</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">chopped dill</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">minced sweet pickles</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">ground mustard powder</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">creamy horseradish sauce</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">worcestershire sauce</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">kosher salt </span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">fresh ground pepper </span></div></li></ul><br /><p align="left"><span style="font-family:trebuchet ms;font-size:85%;"><span style="color:#33cc00;">i wish i had an exact recipe but i just added each ingredient to taste and just neglected to write the exact measurements down. after i've played around with it some more, i'll be sure to give an updated recipe.<br /></span></p></span><div><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;"></span></div><div><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">once that was done, i went ahead and set the oven to broil. </span><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">the next step was to chop up our veggie filled side dish, which went a little like this : </span></div><ul><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">1 zucchini and 1 squash - each halved lengthwise and cut into semi circles</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">2 medium carrot stalks - peeled and cut on a bias/angle</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">1 medium new potato- halved lengthwise and diced</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:85%;color:#33cc00;">2 cups of broccoli florets </span></span></div></li></ul><p align="left"><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">place all your cut up vegetables in a bowl and toss with 1.5 tsp of olive oil, coarse salt and pepper. in a large skillet, add 1 cup of water to steam the vegetables, adding your potatoes first followed by the broccoli,then the carrots and lastly the zucchini and squash. all together, it should take about 15 minutes for these to cook. </span></p><span style="color:#33cc00;"><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5170918325509295858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hvh33L0Akco/R8LK0gKKDvI/AAAAAAAAADU/PuAvqWPcMXk/s320/Picture+003.bmp" border="0" /><br /></span></span></span><br /><p><span style="color:#33cc00;"><span style="font-family:trebuchet ms;font-size:85%;">you're still reading? awesome. it's now time for our entree: broiled salmon and flounder. </span><br /></span></p><p><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;">Once i had the veggies going, i got started on the fish. i cut the salmon in half lengthwise, to ensure that we would each get an even sized piece. i did leave the skin on just for simplicity's sake and seasoned each one with a touch of kosher salt and a mix of cracked black and white peppercorns. the flounder underwent the same procedure, except that it spent a little more time under the knife being cut into 4 equal sized fillets. since i don't own a broiler rack, i made my own using a cookie sheet and two cooling racks that i sprayed with pam to prevent the fish from sticking and just layed each filet onto the cooling racks and placed the onto the lowest rack of my preheated oven. </span><br /><br /></p><p><span style="font-family:trebuchet ms;font-size:85%;color:#33cc00;"><img id="BLOGGER_PHOTO_ID_5170920417158369026" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hvh33L0Akco/R8LMuQKKDwI/AAAAAAAAADc/4Syyj8l86TY/s320/Picture+002.jpg" border="0" /> </span></p><br /><p><span style="font-family:trebuchet ms;"><span style="font-size:85%;color:#33cc00;">dinner will now be ready in about 12 more minutes. the following is the end result, plated and ready to be dug into.</span></span><br /></p><p align="left"><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color:#33cc00;"><img id="BLOGGER_PHOTO_ID_5170924651996122914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hvh33L0Akco/R8LQkwKKDyI/AAAAAAAAADs/ONTxN-_A8io/s320/Picture+006.jpg" border="0" /></span></p></span></span><br /><br /><p align="left"><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color:#33cc00;">if you have any recipes for tartar sauce, or cocktail sauce or any type of sauce that you think might go with this type of dish - let me know. what's your ideal seafood night? favorite fish? favorite side dish to compliment fish? not a fish fan? then let me know what your favorite weekend dish is hands down. i might want to try fixing it sometime. </span></span></span></p>nesshttp://www.blogger.com/profile/00336389751063587668noreply@blogger.com0