tag:blogger.com,1999:blog-49365074424311165122024-02-10T04:05:25.537-06:00Gourmet GirlKatia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-4936507442431116512.post-77690042236364611822016-03-27T18:23:00.003-05:002016-04-07T15:15:04.094-05:00Seafood Paella a la Valenciana - Dinner Party<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This is the first post of a dinner party series composed both of parties I'll host and cater. I moved into a new house a couple of months ago and this was the first dinner party I hosted. My friend Chris, who also works with me at GG and I put it together. I wanted to make a one dish meal that didn't require a lot of prep at party time. Chris and I started by gathering ingredients and flowers we needed from the farmer's market. As best I can I try to use both seasonal and local ingredients, we used Louisiana Shrimp from the farmer's market and bought the rest of the seafood at Whole Foods. We started out by making stock from the lobster and shrimp shells, chopped the vegetables, prepared the seafood and then just put it together after everyone arrived while we had cocktails. We made a composed salad which he plated ahead of time, and set that on the table before everyone arrived. Those steps made everything much easier to serve the meal in courses. I wasn't sure how the house would make the party flow, but had a pretty good idea people would linger in the kitchen. I have a pretty large kitchen island so we set a cheese plate there with the wine and cocktails and sure enough, everyone stayed in the kitchen. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">We set the dining room table with white linens and china. We brightened it up with ranunculus and daffodils which are in season right now and are also some of my favorite flowers. One of our guests loves to bake so when he asked what he could bring we quickly said "dessert please!" Unfortunately there are no photos of that, it was a really yummy chocolate babka which was gone in a flash. </span></div>
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Composed salad with Cara Cara oranges, berries, spring lettuces, lemon infused olive oil and balsamic reduction.</div>
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Fruit and cheese display with goat gouda, a French triple creme and aged cheddar.</div>
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Orange and pink ranunculus with some bright daffodils.</div>
<br />Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com0tag:blogger.com,1999:blog-4936507442431116512.post-64675901905259992132015-07-02T20:06:00.001-05:002015-07-02T20:06:27.578-05:00Bourbon Fig Preserves<div>
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I've been <strike>patiently</strike> waiting for the figs to ripen, stalking might be a more appropriate word. The first week was sheer delight, ate all of those raw. Ate so many that my mouth was beginning to have blisters, but it was worth it. I love figs as much as I love tomatoes, and that says a lot! Between yesterday and today I had harvested so many that it became the perfect time to start putting them up. Last year I made 24 quart jars, I ran out about a month ago and its been a long month. I use these in so many different ways at the shop, from roast pork to sandwiches and of course cheese and pancakes and well, just right out of the jar with a spoon. I got to use my newly acquired antique copper kettle and that made the process all the better, all the pretty things. This particular tree is Texas overbearing, at the shop I have Celeste and LSU gold varieties. This year I might have enough of the LSU Gold to put up, those are milder in flavor but with more of a honey taste. Hopefully between the squirrels and the birds there will be enough for me.<br />
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I find that the ratio of 2 to 1, fruit to sugar works well in all my canning. I seldom use pectin, but instead just cook the jam or preserves down until they thicken. It's a little hard to tell with these because the syrup stays pretty loose. I find that watching the volume is the best way for me to tell when they're ready. I turn down the heat so the boiling will stop for a few seconds and when reduced by about half, it's ready to go. As for the tools, the canning ladle, canning rack, canning funnel and tongs I find these items indispensable for canning. These items make jam making so much easier and I while I usually dislike single purpose kitchen gadgets, I can't do whithout these. They keep me from getting burned by the water and the scalding sugar syrup, which with my track record it a definite plus.<br />
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<b>Bourbon Fig Preserves</b><br />
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6 lb.'s fresh figs<br />
3 lb's superfine sugar<br />
6 oz. lemon juice<br />
1/2 cup bourbon<br />
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1. Wash the figs and place them in a large non-reactive pot or copper kettle. Add the sugar, bourbon and lemon juice stir until combined. Cook over high heat until the mixture comes to a rolling boil. Stir a few times with a wooden spoon or heat-proof rubber spatula. At this point, I mash them a little with the spoon to break them up, but its optional. Continue to cook for 25-30 minutes until reduced by almost half.<br />
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2. While the preserves are cooking, sterilize your jars and lids in boiling water. (I also sterilize the paddle and funnel I will later use for filling the jars). I use a canning rack in the bottom of a pot tall enough to hold the jars completely submerged in water. Bring the water to a rolling boil, this usually takes at least 20 minutes which is about the time it takes for the figs to cook. <br />
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3. When the figs are ready fill the jars with a canning funnel and ladle up to 1/2" from the rim. Seal the jars and place carefully in the water bath with canning tongs. Process for 8-10 minutes, remove from water bath and set aside to cool. <br />
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<span style="text-align: center;">Makes 72 ounces of Preserves.</span><br />
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<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 113px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 36px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 113px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 36px; width: 40px; z-index: 8675309;"></a>Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com1tag:blogger.com,1999:blog-4936507442431116512.post-566408018665836492015-06-28T09:30:00.000-05:002015-06-28T09:42:18.681-05:00Heirloom Tomato Gazpacho with Lump Crabmeat<div class="separator" style="clear: both; text-align: center;">
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Before I even write another word, I'll confess- I am currently addicted to tomatoes. I just cannot seem to get enough, and right now they are everywhere. I buy them even when I don't really need them, solely because they're pretty sometimes, it's become a good problem to have. A few weeks ago I went to a produce sale at the LSU Ag-Center- 15 minutes later I was loading my car with about thirty pounds of the most beautiful heirlooms. Yes, thirty! I know that is a LOT of tomatoes, but I had the best time choosing them and later making Gazpacho, beautiful salads, and the most wonderful preserves. I made a tomato marmalade with saffron, which if I say so myself was out of this world- I'll be using it at work in my catering business, Gourmet Girls. </div>
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At home for dinner, we had Jumbo lump Crabmeat Gazpacho. This is my favorite type of dinner in the summer. Cooking seasonally by utilizing foods which are in their prime makes eating and preparing meals a joyful experience for me. I think most of us eat with our eyes first, what I came across labeled as Paleo on Pinterest and other venues was sometimes not too appetizing to me. While the food might have tasted good, it certainly was not inspiring me to run and cook it for dinner. I need pretty in my life, with food in particular. I hope through this blog I can inspire others to prepare meals in a healthy manner; cooking seasonally from farm to table, using locally grown and organic ingredients.</div>
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While I am not a fan of storing tomatoes in the refrigerator, I was surprised to find that the leftover Gazpacho was actually really good a day later. I would not recommend making it more than several hours early, just make sure to add the crabmeat right before serving. I made this a few weeks ago, and after looking at the photos again, I cannot wait to make it again. I hope you like it as much as I did!</div>
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<b>Heirloom Tomato Gazpacho with Jumbo Lump Crabmeat</b></div>
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6 ripe heirloom tomatoes, diced (reserve all the seeds and juices)</div>
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1 small red onion, finely chopped</div>
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1 cucumber, peeled and seeded and cut into 1/4" slices</div>
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2 red bell peppers, cored, seeded, and cut into 1/4" cubes</div>
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2 yellow bell peppers, cored, seeded and cut into 1/4" cubes</div>
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1 jalapeno pepper, cored, veined, seeded, and finely minced</div>
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1/2 cup fresh cilantro, roughly chopped</div>
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4 tablespoons red wine vinegar</div>
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juice of 1 lemon</div>
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1 teaspoon Tabasco, or to taste (I like spicy)</div>
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3 tablespoons extra virgin olive oil</div>
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1/2 teaspoon cumin</div>
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sea salt and freshly ground black pepper</div>
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1 lb. fresh Jumbo Lump Crabmeat, lightly picked for shells.</div>
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1. In a large non-reactive bowl, combine the tomatoes and their juices, onion, cucumber, and peppers. Add red wine vinegar, lemon juice, olive oil and tabasco. </div>
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2. With a couple of forks squish the vegetables into a juicy soup, making sure to leave plenty of big pieces. Add salt, cumin and black pepper tasting as you go. Add cilantro then refrigerate the soup for at least an hour before serving.</div>
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3. Ladle the Gazpacho into soup bowls, add crabmeat and serve.</div>
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Makes 8 servings</div>
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<br />Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com0tag:blogger.com,1999:blog-4936507442431116512.post-63444955894483841642014-08-17T14:18:00.002-05:002014-08-17T14:18:54.216-05:00Making Fresh Ricotta<div class="separator" style="clear: both; text-align: center;">
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I love cheese, and it all starts there. Ricotta is one of my favorites, it's so versatile and when you make it at home it is absolutely divine. I particularly like serving it with with peaches, berries or tomatoes. I made grilled peaches with a honey glaze and lemon-thyme for the food truck and they flew out the window. The food truck has been such a great adventure, I am having so much fun creating menus with what is in season and fresh every day. I don't think I've repeated myself yet, there's just so much I want to make and this is giving me the opportunity to do so. It is certainly a lot more work than setting a menu and repeating it, and I'm sure more cost effective too. But that's not what this is about for me right now. I am reveling in having to be creative enough to come up with three inventive quality menus every week. I guess at some point I'll have to pick my favorites and go with those, but it seems that by the time that happens, it will be a whole new season with a whole different crop of fruits and veggies to work with. Lets just say I am not likely to become bored with it, boredom is my greatest enemy. I hate to admit it, but I'd rather do things the hard way in order to produce something I am excited about. </div>
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You won't need any fancy cheese making ingredients to make this, but you will need a good candy making thermometer and some cheesecloth. I used whole milk and buttermilk for this recipe, next time I will experiment by adding cream for a silkier and richer consistency. With what I had leftover, I made roast tomato and ricotta tartines- pretty scrumptious! The cheese will keep for about a week in the refrigerator, obviously mine didn't make it that long. </div>
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<b>Home-Made Ricotta</b></div>
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Cheesecloth</div>
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Deep-Fry or Candy thermometer</div>
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Stainless steel pot</div>
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8 cups whole milk</div>
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2 cups buttermilk</div>
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1/2 teaspoon kosher salt</div>
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1. Stack several squares of cheesecloth in a colander and set the colander over a large bowl.</div>
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2. Combine the milk and buttermilk in a large pot and attach the thermometer to the side.</div>
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Place the pot over high heat . Stir constantly as curds form and when thermometer reaches 175-180 degrees, curds will separate and float. Turn off the heat.</div>
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3. Using a slotted spoon, transfer curds to prepared colander and sprinkle with salt. Gather the cheesecloth around the ricotta pressing gently to release some of the liquid. Let the ricotta rest about 20 minutes. Transfer to a bowl, cover and chill. </div>
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<br />Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com0tag:blogger.com,1999:blog-4936507442431116512.post-4425278320105209602014-08-02T17:21:00.000-05:002014-08-03T11:22:43.400-05:00Fresh Fig Galette with Mascarpone<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcFdf891keLTgeqN-GVTFQ_Dt6zHOsBn9zfref9UJBVABaxAIXkBStC5s3u78RShnU3gR75PYrqNsbLn_7ensNAAE03K1M7dvWVp_00N8ryDaE-Busd71dYlQahh37qP-b1OMGbn2OHU/s1600/IMG_0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcFdf891keLTgeqN-GVTFQ_Dt6zHOsBn9zfref9UJBVABaxAIXkBStC5s3u78RShnU3gR75PYrqNsbLn_7ensNAAE03K1M7dvWVp_00N8ryDaE-Busd71dYlQahh37qP-b1OMGbn2OHU/s1600/IMG_0002.jpg" height="400" width="400" /></a></div>
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It's fig season in Louisiana, they start coming in around the beginning of July. I usually have enough to harvest for about a month and it never seems quite long enough. I took advantage of the bounty and made these little fig happies for the food truck last week. Oh yes, new project...In a collaboration with another restaurant owner, we opened a food truck called PRONTO. The truck is parked in front of my shop, I open it as often as I can and let people know by posting the menu on Instagram and Facebook, (@gourmetgirls). I'm doing most of the cooking so things have been have been extra hectic, but have gone remarkably well. It's amazing how many familiar faces I've seen from my days at The Silver Spoon. People have come out of the woodwork, it's been so nice to see so many loyal customers, I feel really blessed. The truck has proven to be a lot of fun, I've sold out every day so far which is extremely rewarding since I feel like I'm filling a need for fresh healthy food. The best part is I get to make the food I love to eat and prepare. With the truck it's basically whatever is in season, fresh, mostly local and organic if possible. I'm officially in foodie heaven! </div>
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I made the galettes for PRONTO on it's opening day and they've been a hit since, selling out pretty early the days I've had them. I guess I'm not the only one who likes dessert first! The dough is from my mincemeat pie recipe, it uses whole wheat pastry flour which holds up really well while still being super flaky. I used the food processor since I was (am always) short on time. If the food processor is your method of choice, just be sure to pulse in short bursts and only until the shortening is incorporated. I added the liquid mixture to the dough in a large bowl and only enough liquid to pull the dough together. I rolled the dough into a 3" diameter roll, wrapped it and then sliced it into 12 disks to make the galettes. </div>
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<b>Fig Galettes</b></div>
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1 recipe <a href="http://gourmetgirl1.blogspot.com/2007/11/apple-mince-meat-pie.html" target="_blank">pie dough</a></div>
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2 pints figs, stemmed and sliced in half</div>
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1/2 cup fig jam</div>
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1- 8oz. container marscapone</div>
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1 egg, lightly beaten</div>
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granulated sugar for sprinkling tops</div>
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Preheat Oven to 375</div>
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1. Make pie dough according to direction in link, refrigerate an hour or overnight. Once the dough is chilled, slice into 3" wide and 1/4" tall disks, (see note above). </div>
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2. On a lightly floured surface roll out disks to about 5" in diameter. Place about a tablespoon of mascarpone in center and gently spread just in the center of disk an inch from the edges with an off-set spatula.</div>
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3. Place a small amount of fig preserves on top of cheese and top with about 6 fig halves. Gently fold the edges of the tarts toward the center- some will overlap. Brush some of the beaten egg over dough and sprinkle the whole galette generously with sugar.</div>
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4. Bake for 20 minutes or until lightly golden brown.</div>
<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 850px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 850px; width: 40px; z-index: 8675309;"></a>Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com0tag:blogger.com,1999:blog-4936507442431116512.post-25708463427790377102014-07-19T13:42:00.001-05:002014-07-19T13:42:40.676-05:00Dark Chocolate and Strawberry Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3KJ3oDCp8sZDtxFOeRNzCvx_d5olwhswEqGDJmorfBlAZZ3-4_GT_UDWeve0qPXXDVcHOzvM7igTDKe458wgDCjrFS78lCU5UzFWkOkWqBgvZqy2xZ5CWtAMQ8kGmQdngqECih9ijpSE/s1600/IMG_4638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3KJ3oDCp8sZDtxFOeRNzCvx_d5olwhswEqGDJmorfBlAZZ3-4_GT_UDWeve0qPXXDVcHOzvM7igTDKe458wgDCjrFS78lCU5UzFWkOkWqBgvZqy2xZ5CWtAMQ8kGmQdngqECih9ijpSE/s1600/IMG_4638.JPG" height="400" width="400" /></a></div>
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Strawberries and chocolate, I cannot think of a better combination for a scone. Add chocolate to anything and you have my full attention, they're almost like dessert. These scones come together quickly and easily. They keep best frozen and then just popped in the toaster or microwave for a bit if you're not planning on eating all of them within a day. </div>
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<b>Dark Chocolate and Strawberry Scones</b></div>
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Yield - 12-16 large scones</div>
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3/4 cup sliced fresh strawberries</div>
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1/2 cup dark chocolate, chopped</div>
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4 3/4 cups flour</div>
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1 T baking powder</div>
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1 t baking soda</div>
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1 t salt</div>
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1/2 cup sugar</div>
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9 oz. cold unsalted butter, cut into 1/2 inch cubes</div>
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1 1/2 cups heavy whipping cream</div>
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topping: additional cream and sugar</div>
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1. Preheat oven to 400 F. Line a baking sheet with parchment paper.</div>
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2. Whisk together the flour, baking powder, baking soda, salt and sugar in a large mixing bowl. Add the butter and cut in with a pastry blender. You are finished when the butter is evenly distributed in pea sized lumps.</div>
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3. Add the strawberries and chocolate to flour mixture. Then make a well in the center and add the cream all at once. Mix with your hands until incorporated. Depending on the juiciness of your strawberries, the dough might be a little wet and sticky- it's okay. </div>
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<br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94k9GJOrJa15elyhQFb458GhjnWfHR1oCu_7MrXqZcTP4ojrgoNeMZfvss4O0t_2rrXe7swBcbFpdPgvvB3irNw0QLxdbpLL0aXnJKKXgVp7G2JTUgkIUWhMciBvAdVcAgBsWzF2IKPM/s1600/IMG_4626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94k9GJOrJa15elyhQFb458GhjnWfHR1oCu_7MrXqZcTP4ojrgoNeMZfvss4O0t_2rrXe7swBcbFpdPgvvB3irNw0QLxdbpLL0aXnJKKXgVp7G2JTUgkIUWhMciBvAdVcAgBsWzF2IKPM/s1600/IMG_4626.JPG" height="300" width="400" /></a></div>
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4. On a lightly floured surface turn dough out and pat into an evenly distributed square or rectangle.</div>
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If the dough is still a little sticky, you can dust both sides with a little additional flour.</div>
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cut the rectangle into desired shapes and place on cookie sheet. Brush scones with a little whipping cream and sprinkle liberally with sugar. Bake until tops are lightly browned, 25-30 minutes.</div>
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<br />Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com0tag:blogger.com,1999:blog-4936507442431116512.post-84967696213851889792014-01-23T18:18:00.002-06:002015-07-02T20:11:45.082-05:00Gourmet Girls King Cake Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPb6FvgkqBtg-lV07Aw7n5MvZWKkSd5tmEvPAmL24nstEyxHxm9svmpxjbXzRGNg6sA1BhN_YPxifYXRhoiUTiJxgr5pT_UDUk-Hug-DNIh3Rxy-Z_dOwwpmocUIXo_1XLhDYce5bir8Q/s1600/Praline+king+cake+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPb6FvgkqBtg-lV07Aw7n5MvZWKkSd5tmEvPAmL24nstEyxHxm9svmpxjbXzRGNg6sA1BhN_YPxifYXRhoiUTiJxgr5pT_UDUk-Hug-DNIh3Rxy-Z_dOwwpmocUIXo_1XLhDYce5bir8Q/s1600/Praline+king+cake+cupcakes.jpg" width="480" /></a></div>
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I have a new invention.... and we are very excited! When I was making king cakes on Monday I had some extra dough, and never for a second did I think what has happened over the course of the last 4 days would. Instead of throwing out the extra dough, as I typically would, I placed it in a jumbo muffin pan, baked and iced it like a king cake and soon had our king cake cupcake. I posted it on the <a href="https://www.facebook.com/pages/Gourmet-Girls/297003715920?ref=br_rs" target="_blank">Gourmet Girls facebook</a> page and voila, our King Cake cupcakes went viral. I have to say I post a lot of food on facebook, and seldom does something get this much attention. Since Tuesday we have had to shift our baking from traditional king cakes to king cake cupcakes. We are having so much fun making them and can barely keep up. They are the perfect solution for those of us who will eat a whole king cake just because it's there, and it looks good and it tastes divine.... now you can have your own individual little portion! :)<br />
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We start shipping early next week, email us for more information at gourmetgirlsbr@yahoo.com.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9F0HPEnP4EoEy1K0o-GqYrXvPd2OrcA7sM6OOT8ScQ3MlqWzTiN8Q8OhV0AoG6unW0awX76RF-vpPVKPPQeTdgtYBB1mbCtCY82tUZPb4LeTjGfaqKQ1RUeIFFgRFF01Q4W2Ms8P21_4/s1600/king+cake+sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9F0HPEnP4EoEy1K0o-GqYrXvPd2OrcA7sM6OOT8ScQ3MlqWzTiN8Q8OhV0AoG6unW0awX76RF-vpPVKPPQeTdgtYBB1mbCtCY82tUZPb4LeTjGfaqKQ1RUeIFFgRFF01Q4W2Ms8P21_4/s1600/king+cake+sign.jpg" width="400" /></a></div>
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This is our blackboard, when it's out we have king cakes and cupcakes ready for pick up. Stop by!<br />
<br />Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com2tag:blogger.com,1999:blog-4936507442431116512.post-81366637334876781282014-01-21T17:12:00.002-06:002015-07-02T20:10:20.089-05:00Gourmet Girls King Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBExCOe3JXDvDEGoupeV6IazqctnJbDEhyKqhcFMqd9OCh8h5J2F4Ya_-VgOlpXV7hLAmImGlZLee2wPi6slQfnvNVk52GNeItTegOx4pXp3BDK3EirV-HMaETWX-6nc5pFlXDUF96TeI/s1600/IMG_0334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBExCOe3JXDvDEGoupeV6IazqctnJbDEhyKqhcFMqd9OCh8h5J2F4Ya_-VgOlpXV7hLAmImGlZLee2wPi6slQfnvNVk52GNeItTegOx4pXp3BDK3EirV-HMaETWX-6nc5pFlXDUF96TeI/s1600/IMG_0334.JPG" width="480" /></a></div>
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It's king cake time! We started making king cakes at the shop Saturday, it's the beginning of a very long Mardi Gras season. Last year we made and shipped over 500, and for an operation the size of mine- that's a lot of king cakes made from scratch in a two week period. Every day was ground hog day... Go into work, start a batch of dough, wait 30 minutes, start another one and on and on and on. Every year I swear I don't really want to do it ever again once it's over. Every year, I forget and start it all over again. </div>
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In order to get ahead, we started a large batch of Brioche Friday afternoon so I could walk in Saturday morning and not have to wait on the first rise. We put it to bed in the refrigerator in a gigantic bowl, and left for the day in hopes of having dough ready to go in the morning. Saturday morning I returned to find the very large bowl of dough upright on the floor in front of the refrigerator, and the refrigerator door ajar. I was the last one to leave and the first to arrive, no one touched the dough. Clearly it didn't jump out of the refrigerator by itself, right? Well actually, it did. Unfortunately it took me an entire day to figure this out. To J's amazement as I told him about this over dinner, I was more concerned with the fact that the dough looked about the same size as the previous day thinking the yeast was dead, than with how exactly the dough got itself out of the refrigerator and onto the floor. I was going on and on about how I thought it was the yeast was not active and so on and he kept going back to the bowl on the floor. Men! (I loathe it when he's right). Had I told him in the morning, I'm sure I would have figured it out then because he would have started with the whole your kitchen is haunted thing and I would have had to prove him wrong. Unfortunately, I wasted a lot of yeast and flour only to figure out my little mystery at the end of the day. Suddenly it came to me... the dough rose so much in the refrigerator overnight, the bowl shifted, pressed open the door, and fell on the ground. When it fell on the ground, from about 4 feet up, it punched itself down and deflated. So in fact, the dough was just fine, it was still cold so it must have occurred shortly before I arrived. Lesson learned- yeast is a powerful thing! Hopefully this means I have worked out all the kinks and this will be a trouble free king cake season. May the king cake gods be with us!</div>
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<br />Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com0tag:blogger.com,1999:blog-4936507442431116512.post-69634886798171871222014-01-18T18:14:00.000-06:002014-01-18T18:14:18.126-06:00Goat Cheese with Edible Flowers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLG0wT9GaRRNIYPChFVXiQCfSy958rhYd7h4A-HjfBBVbHuCw0TOcILPqsY6Rt47W6vSKC3V-c-n-zPAnAEmAIQuLbJkeEmT8h_jkvg6zdMj81fSreDuHnp8ehyphenhyphenaOGvruo1y1fo9rtnk/s1600/IMG_1593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLG0wT9GaRRNIYPChFVXiQCfSy958rhYd7h4A-HjfBBVbHuCw0TOcILPqsY6Rt47W6vSKC3V-c-n-zPAnAEmAIQuLbJkeEmT8h_jkvg6zdMj81fSreDuHnp8ehyphenhyphenaOGvruo1y1fo9rtnk/s1600/IMG_1593.JPG" height="300" width="400" /></a></div>
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You may have noticed it's been a little quiet around here. Well, I've been a a bit busy with <a href="http://www.gourmetgirlsbr.com/" target="_blank">work</a> to say the least. Posting in an of itself would not be the issue, it's really more about documenting everything I do with (beautiful and perfect) photographs that becomes troublesome. I am happy to announce though, I have resolved to stop being such a freak and just post something I've made at least a few times a week. I'll try to put recipes up when time allows, at very least I hope to provide some inspiration with the photographs. I made these little goat cheese balls and garnished them with edible flowers for a cocktail party a while back. They're perfect to serve with crackers or crostini... I hope you like them!</div>
Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com0tag:blogger.com,1999:blog-4936507442431116512.post-89284596315964472572012-07-15T20:30:00.000-05:002012-07-17T12:07:00.551-05:00Recipe: Israeli Cous Cous Salad with Roast Golden Beets, Zucchini, and Goat Cheese<div class="separator" style="clear: both; text-align: center;">
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I live in south Louisiana, and it's hot. The only time it's not hot is when it rains; then after the rain it's a steam bath. On the upside of this dreary weather, my skin is not dry and the produce at the market is amazing. I live for the farmers market! I get the pleasure of shopping for my business and hand picking all my fruits and vegetables. At home in the evening, after cooking in the shop all day, I hardly want to turn the oven on. This type of salad is great to make ahead of time. I roast the beets and keep them in the refrigerator. The salad comes together fairly quickly and is a great vegetarian main dish or can serve as a side. I've been trying to eat pasta only on the weekends, eating mostly seafood and vegetables during the week. I'm working on a new blog which will chronicle the way I eat at home a bit more accurately. Gourmet Girl will remain and I will post all the yummy things I make at work in my business, Gourmet Girls. I'll update the new website, <a href="http://gourmetgirlhealthyeveryday.blogspot.com/" target="_blank">Gourmet Girl - Healthy Every Day</a> soon... stay posted!<br />
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Israeli cous cous is a large version of regular cous cous, basically a little grain of wheat which is then rolled around in semolina flour. What I love in particular about Israeli cous cous in this recipe is that it's cooked in chicken broth and takes on all its flavor. Instead of starting out with a rather bland noodle, you get a tasty little morsel. It's so hot in south Louisiana right now that salads are what's on my menu. I will say that I did try this while is was still warm and it was very good. This is the kind of salad you can keep in the icebox and snack on (on the weekends only, of course).<br />
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I mix the goat cheese into the salad while still warm, which melts the cheese and evenly distributes the flavor. If you prefer the goat cheese in chunks, cool all the ingredients before combining them. I used a light tasting French vinaigrette and added extra flavor by using fresh lemon-thyme.<br />
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<b>Israeli Cous Cous Salad with Roast Golden Beets and Goat Cheese</b><br />
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2 cups Israeli Cous Cous<br />
4 cups chicken broth<br />
1/4 cup chopped Italian flat-leaf parsley<br />
2 Tablespoons fresh lemon-thyme leaves<br />
2 cups cubed roasted beets<br />
1 cup sliced zucchini<br />
1/2 cup French Vinaigrette, (my recipe is under the watermelon salad post in the index)<br />
4 oz. goat cheese<br />
Sea salt and coarsely ground black pepper<br />
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1. Place the cous cous and chicken broth in a medium saucepan and bring to a boil over high heat. Reduce heat to simmer and continue to cook until the liquid has evaporated. <br />
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2. Place all ingredients in a large bowl and toss to combine.<br />
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<br />Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com0tag:blogger.com,1999:blog-4936507442431116512.post-29275191689565044992012-07-12T22:12:00.001-05:002012-07-17T10:45:29.743-05:00Recipe: Watermelon and Feta Salad with Cucumbers and Mint<div class="separator" style="clear: both; text-align: center;">
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I made this salad at work this week and just had to share with you. I've seen many versions of it, but what remains consistent is the watermelon and cheese combination. My father says it reminds him of my great uncle, who used to eat feta with watermelon as a snack. Clearly it's a good combination which has stood the test of time. Pairing fruit with cheese is a favorite of mine too. I made a red wine French vinaigrette for the salad. It's a little tangy with a good helping of Dijon mustard to emulsify the dressing. I have mint growing in my garden and thought it would complement the feta- refreshing and crisp. </div>
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I've been using watermelon often lately and made these little disks by cutting out a block of melon. Shave the rind off with a sharp knife, then use a fluted or straight-sided cookie cutter to cut through the melon. Slice the rounds into disks, about 1/4" thick. Using the cookie cutter for the melon is also a great idea for making a fruit tray for a children's party using fun shapes, maybe animals or cars. Baby or wedding showers would be really cute with heart or flower shaped watermelon slices- oh, the possibilities! </div>
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I like using seedless english cucumbers. If you use regular cucumbers, which are great at this time of year, quarter them lengthwise and seed them before putting in the salad. The onions are little Creoles, but if those aren't available, a shallot or red onion would be an ideal substitute. </div>
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<b>Watermelon Salad with French Sheep's milk Feta</b></div>
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Watermelon disks (read above)</div>
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Cucumbers, seeded and sliced</div>
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French Feta Cheese</div>
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Fresh Mint</div>
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Creole Onion, sliced</div>
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Freshly ground black pepper</div>
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<b>French Vinaigrette:</b></div>
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In a small jelly jar combine:</div>
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2 tablespoons red wine vinegar</div>
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4 tablespoons (1/4 cup) olive oil</div>
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1 tablespoon Dijon mustard</div>
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salt and pepper to taste</div>
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1 tablespoon fresh thyme leaves</div>
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1 tablespoon finely chopped shallot or red onion</div>
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Once all the ingredients are in the jar, tightly screw the lid on and shake until emulsified.</div>
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<br />Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com0tag:blogger.com,1999:blog-4936507442431116512.post-43609484158351389912012-07-05T16:53:00.001-05:002012-07-17T10:51:57.469-05:00Recipe: Summer Peach and Blackberry Tartines<br />
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<b>Summer Peach and Blackberry Tartines with Gorgonzola Dolce, Ricotta and Prosciutto.</b><br />
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Summer is my favorite time of the year in the kitchen. With so many fruit and vegetables at their prime, cooking is really enjoyable- the possibilities are endless. The whole concept of cooking seasonally appeals to me both at home and at work. I have been trying to purchase all the produce I use for my catering business, Gourmet Girls, at the local farmer's market. Purchasing from a wholesale purveyor just really did not work for me. I was entirely too picky about the way my produce looked and found the only way to truly get every single tomato, apple or head of lettuce to look the way I wanted it to was to hand pick it myself. I enjoy starting my day by going to the market, seeing what is available and planning my menus from there. One of the services I provide at Gourmet Girls is dinners for take-out. I'm lucky enough to have a group of clients who pretty much let me make whatever I choose. This brings seasonal cooking to a whole new level- whatever I select the mornings I go to the market ends up on their dinner plate. Peaches are at the peak of their season in South Louisiana right now, and this weekend I am the guest chef at Redstick Farmer's Market - peaches are what's on the menu. <br />
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I am making a dessert, Tres Leches cake with peaches which is then topped with billowy meringue for the farmer's market demonstration. I also wanted to make a savory dish with peaches, and since tartines are a favorite of mine, I came up with a few ideas. I used ricotta and gorgonzola dolce as the spread, layered with prosciutto or serrano ham, a little honey drizzle, freshly cracked black pepper, fresh thyme and basil and topped with ripe blackberries and peaches. Last week I made them with fresh figs, goat cheese, lemon thyme and drizzled them with a balsamic vinegar reduction- delicious! Below I've listed a few ideas for inspiration, I hope you enjoy the tartines as much as I do.<br />
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Prepare the bread by baking or grilling semi-thin slices of bread drizzled with a little olive or walnut oil. I love using a boule for large tartines and a baguette for smaller bite size tartines. The large ones are best served on a plate with a fork and knife, while tartines made with a French baguette are the perfect bite size food for your next cocktail party.<br />
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I seasonally change the tartine toppings. Right now peaches, cherries, figs and berries are perfect. When I make peach tartines at work and they won't be served for a while after preparing them, I soak the peach slices in a little lemon juice. The lemon juice keeps the peaches from discoloring and turning brown.<br />
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For the spread, I've used goat cheese, ricotta, gorgonzola dulce, farmhouse cheddar, Brillat Savarin, Camembert, and brie or any triple creme cheese.<br />
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Drizzle with honey, champagne vinegar, or a balsamic vinegar reduction.<br />
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I love using fresh herbs and try to match those to the fruit. My favorites right now are lemon thyme, French thyme, basil and rosemary. Lavender blossoms make a great pairing with cherries also.<br />
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I season the tartines with freshly cracked black pepper and sometimes sea salt if I think it will enhance the flavors. <br />
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<br />Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com2tag:blogger.com,1999:blog-4936507442431116512.post-88221644925706215112012-03-07T19:43:00.012-06:002012-03-08T06:16:20.126-06:00RECIPE: Salted Caramel Chocolate Chip Cookie Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbfPuCnxxYA_xpaOkwdtKkJR88tVkdGIiwwXnmTKuM1a2jMIhJz5ltkvKltrqbQwMUvOyTUAbdftg8OveYYwnwWgNXYafkkFSRux7wBtE1JGTyu2KBh2mWZAQPJImQc6QqQMq0apskYI/s1600/IMG_0485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbfPuCnxxYA_xpaOkwdtKkJR88tVkdGIiwwXnmTKuM1a2jMIhJz5ltkvKltrqbQwMUvOyTUAbdftg8OveYYwnwWgNXYafkkFSRux7wBtE1JGTyu2KBh2mWZAQPJImQc6QqQMq0apskYI/s400/IMG_0485.JPG" width="378" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I have a new obsession... it's name is Pinterest. I am a bulletin board sort person, and while I have many methods of organizing my life like computers, iphones, iclouds and ipads I choose the old fashioned pen and paper sort of way. This is not to say I don't use my calendar functions, but at work where EVERYTHING I do has to be meticulously organized and at a glance, my bulletin boards are the only way to go. In light of my affinity to bulletin boards, I think Pinterest is one of the most genius inventions in quite some time. Pretty, categorized, online bulletin boards which take my OCD to whole new levels- frankly, it does not get better than that! My baking board probably has the most pins and is where this delightful little bar came from. I changed a couple of things in the recipe though (I can't help it!). The recipe I found had ready-made milkmaid caramels in it; I made my own caramel. I tried it with the candies the first time around and decided that I'd rather not have all that artificial stuff in my sugar fix. I also found that when the bars set, those little caramels get a little hard which makes the bars a little messy looking and difficult to cut into perfect little squares. I will post the fleur the sel caramel recipe next, it's super easy to make </span><s><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">and eat</span></s><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">.... a bit too easy for my own good.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yFH2aRDLw9tlpbAaoeEnTNGKXMAEX0nb02O6fHlrlqR1pG6CfN1Jt4k1l3gmYmwwmDsCA3LxqQZaVw4JF8gQK6RGNOp2QJdtx7H1NKTp8Jh4UpdG13GFhT9ioaNB66LtT8DxeQAI4Rg/s1600/IMG_0488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yFH2aRDLw9tlpbAaoeEnTNGKXMAEX0nb02O6fHlrlqR1pG6CfN1Jt4k1l3gmYmwwmDsCA3LxqQZaVw4JF8gQK6RGNOp2QJdtx7H1NKTp8Jh4UpdG13GFhT9ioaNB66LtT8DxeQAI4Rg/s400/IMG_0488.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Salted Caramel Chocolate Chip Cookie Bars</b></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 1/4 cups all-purpose flour</span><br />
<div class="ingredient" style="font-size: 14px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="font-size: 14px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon salt<br />
1 teaspoon baking soda<br />
12 oz. butter, melted and cooled to room temperature (3 sticks)<br />
2 cups light brown sugar<br />
1 cup granulated sugar<br />
2 large eggs<br />
2 large egg yolks<br />
2 tablespoons vanilla extract<br />
4 cups chocolate chips<br />
2 cups caramel with fleur de sel (1 recipe)</span></span></span></div><div style="font-size: 14px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees F.</span></span></span></div><div style="font-size: 14px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">12" x 12" square pan, greased well.</span></span></span></div><div style="font-size: 14px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In large mixer bowl, combine the butter and sugars. Mix at medium speed until fluffy and incorporated. Add eggs and yolks one at a time, then vanilla and mix until combined.</span></span></span></div><div style="font-size: 14px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together flour, baking soda and salt. Add the flour mixture to dough and mix on low speed until incorporated. Add chocolate chips and mix until combined.</span></span></span></div><div style="font-size: 14px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Press half cookie mixture evenly in pan, making sure you cannot see the bottom of the pan. It's more important to completely cover the bottom of the pan than to only use half of the dough. </span></span></span></div><div style="font-size: 14px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spread caramel in small clumps keeping it away from the sides of the pan a little. (This makes getting the bars out of the pan a LOT easier). Top with additional cookie dough spreading lightly. It's okay if its not completely covering the caramel.</span></span></span></div><div style="font-size: 14px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake for 30 minutes or until lightly browned. </span></span></span></div><div style="font-size: 14px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cool the bars completely, at least 2 hours. Slice into desired size rectangles or squares.</span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></div><div style="font-size: 14px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The recipe may be halved- use a 9" square pan</span>. </span></span></div></div>Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com1tag:blogger.com,1999:blog-4936507442431116512.post-47418515386392471872011-09-26T22:19:00.003-05:002011-09-28T09:26:55.608-05:00Heirloom Tomato and Fresh Mozzarella Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3W7sRVJIsay72TFfg7zCpBeo3jBmPzQpnEveCKcIt8MkxGARYwkMbxDIylBFAdiVGuXhl8UBG0ALGS328hWjhajAStQQE0IyZsD5zFoxMrDGwH_LJBKqdjnLPGXM8sL46VMB2Eb0rRWg/s1600/heirloom+tomato+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3W7sRVJIsay72TFfg7zCpBeo3jBmPzQpnEveCKcIt8MkxGARYwkMbxDIylBFAdiVGuXhl8UBG0ALGS328hWjhajAStQQE0IyZsD5zFoxMrDGwH_LJBKqdjnLPGXM8sL46VMB2Eb0rRWg/s400/heirloom+tomato+salad.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Too pretty to not share... This is what's going on at work. <br />
I've been using champagne vinegar and a pear infused white balsamic. <br />
Basil is always great with this salad, but so is mint and oregano- even all three together. Ricotta salata is a great alternative for the mozzarella, or even a pepper crusted chevre. <br />
Use a good quality olive oil and coarse sea salt and pepper. Squeezing out the last little bit of summer... I LOVE it! :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jcB98ZCugmesT1V3FV45NUwwXFp61k6jJVCjwrqfbVSw3ywIarRW5P1EYFVUqaBFkTot00x5BeslBeD4DxsJHlIXaO42U8qmvgbvxYMGiaMeKSdwFHDXb96y2xS0aOKOdfceFpQLjAM/s1600/green+tomato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jcB98ZCugmesT1V3FV45NUwwXFp61k6jJVCjwrqfbVSw3ywIarRW5P1EYFVUqaBFkTot00x5BeslBeD4DxsJHlIXaO42U8qmvgbvxYMGiaMeKSdwFHDXb96y2xS0aOKOdfceFpQLjAM/s400/green+tomato.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGoyPLQADIJOeo62XD13Ko4sly_pQln1pyMGCHU6cuGatDcMd7YFmwMr4Qp56PRvc33vbyMcZxfRjkdOuhnC37bIxVrWJdXiI6t1JkEfetNi5u9HrzZzruD_woQjVkKQZQFAiJnVNF0s/s1600/heirloom+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGoyPLQADIJOeo62XD13Ko4sly_pQln1pyMGCHU6cuGatDcMd7YFmwMr4Qp56PRvc33vbyMcZxfRjkdOuhnC37bIxVrWJdXiI6t1JkEfetNi5u9HrzZzruD_woQjVkKQZQFAiJnVNF0s/s400/heirloom+close+up.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWLeXfhpt-kidDGg7c63pjCy-4SlVoAGeJpUz76ssqD-9vccN3EsOUI1wL2N1jalwbgOoICaxAFn5NQZAtrgFr_8-YthGcXPmJoHGGkcMyyAq6QS6hNygj9-GWd-cMTVKkgmk6sylr_s/s1600/heirloom+tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWLeXfhpt-kidDGg7c63pjCy-4SlVoAGeJpUz76ssqD-9vccN3EsOUI1wL2N1jalwbgOoICaxAFn5NQZAtrgFr_8-YthGcXPmJoHGGkcMyyAq6QS6hNygj9-GWd-cMTVKkgmk6sylr_s/s400/heirloom+tomatoes.jpg" width="400" /></a></div>Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com2tag:blogger.com,1999:blog-4936507442431116512.post-47680536213463686252011-09-15T16:37:00.000-05:002011-09-15T16:37:50.927-05:00Lemon Currant Scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-oAur9uduMh_po8GpG5xmO9Qxp3J8b8bPpD6HspKFMakO47wKzro9nC9PycZl_u9tsD0g83WMPo3EPCkb46lyMjl59X69_ni78OmFI9ibp-rzmSv4E7O9XTjCV9H8rJa1AAWZo2Af84/s1600/currant+scones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-oAur9uduMh_po8GpG5xmO9Qxp3J8b8bPpD6HspKFMakO47wKzro9nC9PycZl_u9tsD0g83WMPo3EPCkb46lyMjl59X69_ni78OmFI9ibp-rzmSv4E7O9XTjCV9H8rJa1AAWZo2Af84/s400/currant+scones.jpg" width="267" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>I made currant scones and lemon curd for a baby shower this past weekend. Making scones and finger sandwiches reminded me of my tea room days. About 20 years ago, my former restaurant, The Silver Spoon started out as a gift basket shop with a tea room. I miss afternoon tea, the ritual of it and the dainty delicate food. My tea used to consist of three courses, sandwiches and savories, the scone course which consisted of a scone, tea bread, jam and lemon curd and pastries and chocolate for dessert. Afternoon tea food is perfect for baby and bridal showers. If you are looking for ideas for this type of menu, click over to Facebook under Gourmet Girls- there are a lot of recent shower photos there (there is a link to Facebook in the side bar). Scones were always my favorite, you can find the recipe for these under currant scones in the index. They come together quickly and are a great addition to a baby or bridal shower menu. When I have an early morning event to prepare for, I prepare as much as I can the day before with dishes that either are enhanced by being made ahead or which can be partially made. I made the scone dough and cut out the shapes on Saturday, wrapped and refrigerated them and then brushed them with cream and baked them about an hour before the party on Sunday. Planning party menus in this way always makes entertaining more enjoyable and stress free.Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com1tag:blogger.com,1999:blog-4936507442431116512.post-5466860953428220612011-08-30T19:19:00.002-05:002011-08-30T19:27:33.580-05:00Chocolate Filled Doughnut Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6i5Qpkq7WHTxCvVLctwH0ccviKojrNDoUE7PIKYrGLQV11XmcPF1K8GqLSxr2qah53oTi3POFGNEg5gN-z52vaQ9ZQ-uOffycXMIlbo5t-Mcz8z3Fq1nrakr-qS1gsD49fSAzgjRk55Y/s1600/donut+muffins+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6i5Qpkq7WHTxCvVLctwH0ccviKojrNDoUE7PIKYrGLQV11XmcPF1K8GqLSxr2qah53oTi3POFGNEg5gN-z52vaQ9ZQ-uOffycXMIlbo5t-Mcz8z3Fq1nrakr-qS1gsD49fSAzgjRk55Y/s400/donut+muffins+1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have yet to meet someone who claims to dislike a doughnut. For some reason though, (probably the fact they are laden with oil), I just really don't eat them much. I found a recipe similar to this in the last issue of Donna Hay, I find that magazine one of the best food publications. Their styling is absolutely amazing and the recipes are usually easy to make and well written. I had a little epiphany of sorts while making these, I'm almost embarrassed to tell. When I bake I mostly measure by weighing the ingredients. I have been doing this for years, I can easily say that aside from my 12" chef knife that my scale is the one thing I cannot live without in the kitchen. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you are familiar with using a scale, then you know that to tare is to re-set the scale to zero even when something is on it. For example, if I measure butter I'll set the mixer bowl on the scale, tare it and then add the butter to whatever weight it's supposed to be. I then usually weigh the sugar, but by this time the bowl is already on the mixer with the butter in it so I get yet another bowl and do this process all over again. The point to remember here is that I have been in the food business for oh, almost 20 years and as a result I felt really dumb because it took me this long to figure this out. Just yesterday I realized that I don't have to weigh the sugar (or whatever the next ingredient to be added to the bowl) in a different vessel. I can tare it all over again, with the butter already in it, bringing the scale to zero and weighing the next ingredient. It was like the light came on in my brain, when doing this before I had been adding in my head or sometimes even on a piece of paper to get the right number of ounces and pounds when adding additional ingredients so I would come up with the correct cumulative total- a series of my own little math puzzles- every single day! When weighing in ounces it was always more challenging than grams because they weren't round numbers- I could go on and on about this. So let me tell you what an epiphany this is indeed. While I am quite pleased with myself for figuring this out, I've been also shaking my head at myself for a whole day; wondering if I'm the only one out there that didn't do this. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmr6Q_AAgBl578uXAoH06ac07S-L3fZf80LC3kgR-c-trEoRROlK_BqRZLhQLIgVf-rZT5sRah6y6ZFs0yFtSgRQXf2cJfqrXTjbcMREADO57hjfdm8ZZxXDmqYmWFh5i7OclIYFZLGs/s1600/donut+muffin+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmr6Q_AAgBl578uXAoH06ac07S-L3fZf80LC3kgR-c-trEoRROlK_BqRZLhQLIgVf-rZT5sRah6y6ZFs0yFtSgRQXf2cJfqrXTjbcMREADO57hjfdm8ZZxXDmqYmWFh5i7OclIYFZLGs/s400/donut+muffin+2.jpg" width="400" /></a><br />
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</div><div class="" style="clear: both; text-align: left;">Anyhow, about the muffins, they have a large crumb and I find they are best eaten while still warm or re-heated for a few seconds in the microwave. When making the second batch, I changed the recipe a bit. The one below has my adjustments, mostly in the way they are mixed. The magazine version had you add the vanilla with the butter and sugar, but I feel that makes them not as light and airy because the sugar and butter don't have a chance to get really fluffy when liquid is added to early. The muffins are cake-like, so the batter should be treated as so. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVCWXT3FET8_8Pz5d67q5pJlz3UfKqTS18EvgNxmfH7dnPlprFbXTEnZHtVu9USxkTfeNei4kn7i0an70a5M6nCtVEQulEPReq_lg294sOrXPPYYTwZnEjJ9WTZQVKdBywL5lu2K8R6MA/s1600/donut+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVCWXT3FET8_8Pz5d67q5pJlz3UfKqTS18EvgNxmfH7dnPlprFbXTEnZHtVu9USxkTfeNei4kn7i0an70a5M6nCtVEQulEPReq_lg294sOrXPPYYTwZnEjJ9WTZQVKdBywL5lu2K8R6MA/s400/donut+muffins.jpg" width="293" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Chocolate Filled Doughnut Muffins</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">160 grams butter, at room temperature</div><div class="separator" style="clear: both; text-align: left;">165 grams sugar</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons vanilla extract</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">450 grams all-purpose flour, sifted</div><div class="separator" style="clear: both; text-align: left;">2-1/2 teaspoons baking powder</div><div class="separator" style="clear: both; text-align: left;">3/4 cup milk</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons buttermilk</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup sugar</div><div class="separator" style="clear: both; text-align: left;">1 tablespoons cinnamon</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons melted butter, for brushing</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Chocolate filling:</b></div><div class="separator" style="clear: both; text-align: left;">1/3 cup whipping cream</div><div class="separator" style="clear: both; text-align: left;">80 grams dark chocolate, finely chopped</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat cream in a small saucepan until simmering, add the chocolate and whisk until smooth. Refrigerate until ready to use.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. In mixer bowl, combine butter and sugar. Mix on medium speed until very light and fluffy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. While butter is mixing, sift together the flour and baking powder. I do this over a piece of parchment paper which I then make into a cone to add to the mixture. Set aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. Add the eggs one at a time to the butter and sugar, scraping the bowl between additions. Add the vanilla and mix until combined.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. Add half the milks and flour mixture and blend until just combined. Do not over mix.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. Spoon half of the batter into lightly greased muffin tins. I used a medium sized ice-cream scoop. Then make a small hole in the mixture and divide the chocolate filling among the 12 muffins- it's important to try to keep the filling mostly inside the hole, that way the chocolate doesn't ooze out while baking. Scoop additional dough on top of the chocolate. Bake 20 minutes or until lightly browned.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. Combine the sugar and cinnamon in a small bowl. When the muffins are cool enough to handle, brush with melted butter and coat with the cinnamon sugar mixture.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com0tag:blogger.com,1999:blog-4936507442431116512.post-29464369504386133152011-08-22T21:18:00.001-05:002011-08-29T15:36:36.303-05:00Lemon Pepper Roast Asparagus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO86l1vIFJY5HewZ2zAnV29kz8BjUjsaPuKsgZiICRXuz7N00dGiy1M1P8vhPzp8euIE-NNa9CUVV0UcA7pYorB8i4Y2FpvZ-N5M85FvE1wFuu-XhapzYtVgQWfDKCVCMgj2pr_Q6T8Fc/s1600/DSC_0220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO86l1vIFJY5HewZ2zAnV29kz8BjUjsaPuKsgZiICRXuz7N00dGiy1M1P8vhPzp8euIE-NNa9CUVV0UcA7pYorB8i4Y2FpvZ-N5M85FvE1wFuu-XhapzYtVgQWfDKCVCMgj2pr_Q6T8Fc/s400/DSC_0220.JPG" width="400" /></a></div><div><br />
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</div>It feels like the beginning of a new season. This is not indicated by the weather (it's still hot as well, hell), but instead by how busy I've been at work. Business slows a little over the summer around here, July would have been the opportune time to satisfy my wonderlust- (noted!). About a week and a half ago, my books started filling up. I went from doing a whole lot of piddling around to non-stop cooking in a matter of days. This was one of last weekends dishes, super easy to make and a standby. No measurements needed, use coarse sea salt and use it generously.<br />
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</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9poQq4mTqRrWlb0MpPq2P4gBSJq-LJi_UYiANU3xmgBel3E2I26fyCcskiPV_lAk3pM7r44WN9vZAyEg-fyHINm7qy__hcqPW78Ua5eh679TTWfF8XjRae0kGxJYpTnpH3hUmZdW_k-U/s1600/DSC_0323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9poQq4mTqRrWlb0MpPq2P4gBSJq-LJi_UYiANU3xmgBel3E2I26fyCcskiPV_lAk3pM7r44WN9vZAyEg-fyHINm7qy__hcqPW78Ua5eh679TTWfF8XjRae0kGxJYpTnpH3hUmZdW_k-U/s400/DSC_0323.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Lemon Pepper Asparagus</div><div><br />
</div><div>Fresh Asparagus, trimmed</div><div>grated fresh lemon zest</div><div>olive oil</div><div>coarse ground black pepper</div><div>sal de mer</div><div><br />
</div><div>Preheat oven to 400 degrees</div><div><br />
</div><div>Place asparagus on a sheet pan, drizzle with olive oil and sprinkle with salt, pepper and lemon zest. Roast approximately 20 minutes or until barely tender. </div>Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com0tag:blogger.com,1999:blog-4936507442431116512.post-66229621051711843322011-08-09T22:40:00.001-05:002011-08-15T14:44:19.798-05:00Dark Chocolate Truffles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZcdTIKJ1Zcmy3wQ0ntqng4alNbWL1LWa0JSehX9IwgwS0pBqPwn_L-O6mBTJHtKIPlLUrpdxo8L5_GvSeydgSKen-BJ7hggn4Ze0lU7mIda08HjYf5Detzk3DHm79QUrdJT6qye0aj0/s1600/chocolate+truffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZcdTIKJ1Zcmy3wQ0ntqng4alNbWL1LWa0JSehX9IwgwS0pBqPwn_L-O6mBTJHtKIPlLUrpdxo8L5_GvSeydgSKen-BJ7hggn4Ze0lU7mIda08HjYf5Detzk3DHm79QUrdJT6qye0aj0/s400/chocolate+truffle.jpg" width="400" /></span></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I have this bad little habit... it's called chocolate. I require it. Every day, around 3 o'clock in the afternoon, then after dinner and on occasion, in the middle of the night. I don't need a lot of it, but it does have to be good quality and as of late of the darker variety. I am actually eating chocolate now as I type, I've had a long day and chocolate has this remarkable ability to make it all better. In addition, I read somewhere that certain polyphenols in cocoa and chocolate are thought to have an anti-oxidant affect, just like the polyphenols in red wine. This of course makes me feel better about eating it, not that I was really needing an excuse. When I don't have truffles lying about I've been eating these great little 100 calorie bars for Bissingers chocolates, they are wonderful. However, I seldom eat just one little bar so I just as soon indulge in what I really want and eat a truffle. </span><br />
<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In my effort to have more chocolate lying about, I've been on a truffle making frenzy. I came up with a good base then have been changing the liqueurs I use as flavoring. Today I made Amaretto, Champagne (my very favorite so far), and Framboise. I am no chocolatier, tempering chocolate is something that I have not really mastered and acquiring a tempering machine is nowhere in my near future. As a result my truffles are simple and easy to make, a sort of modified ganache which I then roll in cocoa powder. I'm using Callebaut dark chocolate right now since I just happen to have a 10 pound block of it at work, but any high quality chocolate high in cocoa solids and low in sugar will work fine. I have not tried using milk or white chocolate yet, but have a feeling the cream ratio will be a little different. (I'll keep you posted). As for the flavorings, next on the list is Frangelico, Grand Marnier, Corvousier, and Bailey's. With white chocolate I think limoncello and Calvados are going to be amazing. I also want to make Lavender infused dark chocolate truffles, oh, and sea salt, and chili. Clearly I could go on and on here, the combinations are endless. I would love to hear your combinations!</span><br />
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</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZs2Bf8HBCTYHkhs1lkrNTF0USHGZkVzDdsOzHjEFbBzhJruY1CCXfRHdvwpU45xd7xr6vyFf4lABaxlIimnMlsviL7fAvhyphenhyphenMbDlZjgTHhwcBnWAitEqKXIylRyx-XY2DIz8f5p1djcg/s1600/choc+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZs2Bf8HBCTYHkhs1lkrNTF0USHGZkVzDdsOzHjEFbBzhJruY1CCXfRHdvwpU45xd7xr6vyFf4lABaxlIimnMlsviL7fAvhyphenhyphenMbDlZjgTHhwcBnWAitEqKXIylRyx-XY2DIz8f5p1djcg/s400/choc+2.jpg" width="400" /></span></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </div><div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dark Chocolate Truffles</span></b></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">21 ounces dark chocolate, chopped</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1-1/3 cups heavy whipping cream</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup liqueur of your choice (see above)</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cocoa powder, powdered sugar or other desired topping.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1. Combine chocolate and cream in a large heat proof bowl. Set bowl on a bain marie over medium low heat. Whisk occasionally until chocolate is melted and combined with the cream. </span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2. Remove from the heat and set aside to cool. Once it begins to solidify, place in the refrigerator and chill for at least several hours or overnight. The chocolate should be thick and easily scooped with a small ice cream scoop. (I used a small scoop to keep an even size). </span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3. Scoop out a ball of chocolate then roll between your palms until perfectly round. Place in on a plate generously filled with the topping of your choice, I used cocoa. Roll the truffle until generously covered. </span></div><div></div>Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com0tag:blogger.com,1999:blog-4936507442431116512.post-60693676356214245162011-08-05T12:18:00.000-05:002011-08-05T12:50:44.414-05:00Roast Tomato Tartine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07FBXs-bd3sJWI7FIdVFJ_bruzhYdKQv4vpyQX-aDa32s_AcyMjfZyb5n5esX04xE4NxrnU64WLhVisGvVnVzjowjC-3zTwpB4H1uV2tKhdA8gQyId5qAop_s-fMIzYzhypGkNqEebQ4/s1600-h/1+tartine.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5175845298325281186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07FBXs-bd3sJWI7FIdVFJ_bruzhYdKQv4vpyQX-aDa32s_AcyMjfZyb5n5esX04xE4NxrnU64WLhVisGvVnVzjowjC-3zTwpB4H1uV2tKhdA8gQyId5qAop_s-fMIzYzhypGkNqEebQ4/s400/1+tartine.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
I don't know about you, but I would rather eat several little meals than one or two big meals a day. This roast tomato tartine is one of my favorites- a couple of these with a glass of red wine is a perfect dinner for me. I use a cast iron skillet to roast the tomatoes with garlic, rosemary and olives. I like the olives to get a little crunchy and the tomatoes to char a bit. All the flavors come together and the olive oil left in the pot with the little bits of black pepper and salt is amazing to dip bread in. I have made this as an appetizer which in reality is what it is, but when cooking for myself this is my entree. The recipe as I have written it yields about 8 tartines, whatever I have leftover is always delicious the next day as well. If you want to make more, it doubles easily- just be sure to use a large enough pan so that everything touches the bottom of the skillet.<br />
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I use French Goat Feta which I purchase at Whole Foods, any mild goat cheese will work very well. The olives are seasoned pitted cerignolas or whatever green seasoned olives I have on hand, use your favorite olives, oil cured olives would be great too. For the bread, I use sourdough slices, but French bread would be great as well. I do not peel the garlic before roasting so it doesn't burn, I squeeze it out of it's shell once cooked and spread it on the bread. Oh, one last thing...you can skip the bread and toss with angel hair pasta- yum!<br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5175845736411945394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_oink1SzQntoYpwtWYTf5Rhg3a38KzFQ71YosCb3VXzga05U_MkT_5vLJAL1tzhMy3JFJy3sxqsMGBlsJO6wICYpCikUyeuXkujTuSeE-6BwCrgx9WqA53fpg71P3dOn-Lxrta2Qv-7o/s400/tartine+5.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
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<strong><span style="color: black;">Roast Tomato Tartine<br />
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1 pint mixed cherry tomatoes<br />
1/2 cup seasoned green olives<br />
8 garlic gloves (not peeled)<br />
1/3 cup extra virgin olive oil<br />
3 large sprigs fresh Rosemary (fresh Thyme can be substituted)<br />
freshly ground black pepper<br />
Coarse sea salt<br />
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4 oz. french Goat Feta<br />
8 thin slices sourdough bread<br />
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1. preheat oven to 450 F.<br />
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2. In a cast iron skillet, toss tomatoes, olives, garlic and Rosemary with olive oil. Generously season with salt and pepper. Bake for 30 minutes, stirring once half way through.<br />
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3. Reduce oven temperature to 400 degrees, place bread slices on top rack and bake for 2 minutes, flip bread over and bake 2 minutes more.<br />
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4. Spread goat cheese on toasted bread slices. Squeeze one garlic clove on top of goat cheese and top with roasted tomatoes and olives. Garnish with additional rosemary or Thyme.<br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5175848480896047570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmJAAfdTY0KlMF2cVBKUkSCgUl1Cueq3WwvOEz0mPg7toLD9suQV2d25UGkNaPp9aKhT2PI9h1MdCvSD_i0F87sVrq1nxp9hM407k40MVt29WZOgBTdR0UF4_OD6gv5onj4ruHvKHndg/s400/2+tart.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" />Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com8tag:blogger.com,1999:blog-4936507442431116512.post-38613729268614594102011-08-01T17:14:00.002-05:002011-08-01T23:10:12.139-05:00Chocolate Mocha Cake with Vanilla-Espresso Swiss Meringue Buttercream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJoI1VDPY3PQUNSkt1yyMunjstirmdmw7JuQzL1r6rafbjYT9PYsamaJ5z9L54dXK84lbrWCvyF5nhGZdDAOtfI5UDaG246KkGE8K0_zWCLyYji-xsd8D97VSEZxnJ0d2XvkX25zD-nt0/s1600/mocha+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJoI1VDPY3PQUNSkt1yyMunjstirmdmw7JuQzL1r6rafbjYT9PYsamaJ5z9L54dXK84lbrWCvyF5nhGZdDAOtfI5UDaG246KkGE8K0_zWCLyYji-xsd8D97VSEZxnJ0d2XvkX25zD-nt0/s400/mocha+cake.jpg" width="313" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div><br />
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</div>I have a new obsession: Swiss Meringue buttercream! I am so utterly pleased with it and don't know why it has taken me this long to discover it. Swiss meringue is nothing new, just a new discovery to me. So much easier and faster to make than Italian Meringue buttercream, which is what I have been using for all my wedding cakes. Most of all I think you will find it is very user friendly, even if you don't really know what you're doing.<br />
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</div><div>The differences between the Swiss buttercream and the Italian version are mostly in the cooking method. The Italian version requires you boil sugar and water to 238 degrees, soft ball stage. While this is not really a problem, it does take considerably longer to make. I found the Italian version is fluffier at the start and has about 20% more butter in it, but in the end I can't imagine the difference being monumental. The Swiss version has a larger egg white to butter ratio and delightfully comes together in 10 minutes or less. Temperature is everything in both versions- they both tend to look curdled while beating and can either be too soft or too stiff, all of which can be easily corrected by continuing to beat. I added instant espresso powder to the basic vanilla version, if you omit it, you can then flavor it with anything you'd like. I have not made a chocolate version, but I am assuming it would work well also. Lastly, make sure the mixer bowl and whip are both clean of any greasy residue before beginning.</div><div><br />
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</div><div>2- 9" chocolate cake layers- recipe found <a href="http://gourmetgirl1.blogspot.com/2008/04/chocolate-mayonnaise-cake-with-dark.html">here</a></div><div><br />
</div><div>1 recipe Swiss Vanilla-Espresso Buttercream (makes approximately 5 cups)</div><div><br />
</div><div><b>Swiss Vanilla-Espresso Buttercream</b></div><div><br />
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</div><div><b></b>6 egg whites </div><div>1 cup granulated sugar (200 grams)</div><div>340 grams unsalted butter (3 sticks), at room temperature</div><div>1 vanilla bean, scraped</div><div>1 teaspoon vanilla extract</div><div>3 teaspoons instant espresso powder dissolved in 2 teaspoons of boiling water</div><div><br />
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</div><div>1. In the bowl of an electric mixer combine sugar and egg whites. Place over a pot of simmering (not boiling) water and whisk until mixture reaches 160 F or without a thermometer until all sugar is dissolved and the egg whites are hot. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div>2. With the whisk attachment beat meringue on medium-high speed until thick and glossy. (tip: after adding sugar to egg whites, you cannot over beat them). </div><div><br />
</div><div>3. Slowly add butter a little at a time until well incorporated. The mixture may look curdled at this point (I promise it will pull back together), continue to whip until light and fluffy. Add flavorings and beat until well combined.</div><div><br />
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</div><div></div></div>Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com1tag:blogger.com,1999:blog-4936507442431116512.post-6815008869817915022011-07-31T13:39:00.006-05:002011-08-01T23:11:32.211-05:00Stuffed Courgettes (Summer Squash) in Chunky Tomato Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTde9A0QFEUz-Db04l6054dsFMTsnAmt8OqIaPZj5AreMZ8a1WeA1R6W5XYbiz4yzyB7ImIGzJEIdKuAjlpIo0ikUgG1X0lP56zQrqzXtGJqjTVFsD1qIIFeBS0XsypqfmCmU9d4_VMTU/s1600/courgette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTde9A0QFEUz-Db04l6054dsFMTsnAmt8OqIaPZj5AreMZ8a1WeA1R6W5XYbiz4yzyB7ImIGzJEIdKuAjlpIo0ikUgG1X0lP56zQrqzXtGJqjTVFsD1qIIFeBS0XsypqfmCmU9d4_VMTU/s400/courgette.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Call me strange, but I am obsessed with globe zucchini. Surely everyone has some sort of food obsession, right? Of course. Stranger though, is the fact that globe zucchini are not what is pictured above. Let me tell you, these are some elusive little darlings around here this summer, particularly when I need them. I saw them at the farmer's market two weeks in a row, but of course last Wednesday they where nowhere to be found. I've been cooking dinner for the no sugar-no flour person and it came up in conversation he likes middle eastern food. (You can read about all the diet restrictions in the meatball post- and lest I forget to tell... he claims I have thrown him under the bus in the foodie world. Nonsense). Anyhow despite his claims and in my effort to please him I made stuffed courgettes for dinner, without the rice of course. I used the recipe my middle eastern grandmother used to make, one of my very favorites. I changed the recipe a bit, watercress would have not made an appearance in hers. I also omitted the rice and did not put whipping cream in the tomato sauce. While it was a bit different from the original it was still delicious and <s>maybe</s> healthier.<br />
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</div><div>Surprisingly to me the rice was not missed in the recipe at all, if you want to add it though, add 1 cup cooked rice to the cooked meat. I left the sauce very chunky to help give substance and was pleased with the result. Any summer squash will work fine as a substitute for the zucchini. Butternut squash would be delicious and hearty in the fall, I would just pre-cook it for a while before filling. Eight ball or Globe zucchini are much smaller, if you are lucky enough to find them you'll need about 8. </div><div><br />
</div><div><b>Stuffed Courgettes</b></div><div><br />
</div><div>4 large summer squash</div><div>1-1/2 lb. ground veal</div><div>1/4 cup diced prosciutto</div><div>1/2 cup diced yellow onion</div><div>3 garlic cloves, finely diced</div><div>1/2 cup finely chopped celery</div><div>1 bunch watercress, chopped</div><div>1/4 cup chopped fresh oregano (loosely packed)</div><div>3 Tablespoons chopped flat leaf parsley</div><div>2 eggs</div><div>olive oil, to drizzle over stuffed squash before cooking<br />
<div>Coarse sea salt and freshly ground black pepper</div></div><div><br />
</div><div><br />
</div><div>1. Slice the tops or sides off the squash, being careful to remove it in one piece- these are the lids.</div><div>Carefully scoop out the flesh with a melon baller or grapefruit knife. Reserve some of the flesh (about 1 cup) for the filling. (I try to save flesh from the sections with less seeds). Place hollowed out squash in a baking dish and set aside.</div><div><br />
</div><div>2. In a large saute pan over medium heat, heat about 3 tablespoons olive oil and cook onion until translucent, add celery and prosciutto and saute until onions are lightly golden. Add garlic and reserved squash flesh and saute 2 minutes longer. Add veal, breaking any large chunks of meat up gently and cook stirring occasionally until meat is browned. Add watercress, parsley, oregano, salt and pepper and cook until watercress has given its water out and wilted. Remove from heat and set aside to cool for 5 minutes. Taste meat and adjust seasonings.</div><div><br />
</div><div>3. In a large bowl, beat eggs lightly with a fork. Add meat and mix thoroughly. Stuff the squash with the meat mixture, place a lid on each one and return to the baking dish.<br />
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4. Pour the tomato sauce around the stuffed squash in the baking dish. At this point, you can either refrigerate until ready to bake, or place directly in the oven. Bake uncovered, in a 350 F preheated oven for 30 minutes. Serves 4.<br />
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<b>Chunky Tomato Sauce</b><br />
<b><br />
</b><br />
3 (28-ounce cans) whole San Marzano tomatoes in juice<br />
1 small yellow onion, chopped<br />
1/4 cup extra virgin olive oil<br />
3 garlic cloves, finely chopped<br />
2 Tablespoons fresh oregano, chopped<br />
1/2 cup roughly chopped fresh basil<br />
2 teaspoons salt<br />
1 teaspoon coarsely ground black pepper<br />
<br />
1. In a large stock pot, cook onions in oil over medium heat, stirring occasionally, until softened, approximately 10 minutes. Add garlic and cook 2 minutes longer.<br />
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2. Stir in tomatoes and their juice, salt and black pepper. Simmer sauce, uncovered, until slightly thickened, about 40 minutes. Add oregano and taste for salt.<br />
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</div>Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com0tag:blogger.com,1999:blog-4936507442431116512.post-72435790140857072011-07-23T16:44:00.002-05:002011-07-31T14:22:28.249-05:00Recipe: Healthy Banana Blueberry Muffins with Oat Bran<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWuvVGqbdPzPVII_rVMJtjK-f9Rhaoclsoqi1smaN4vZzrr1tv6nw4UR2H6FXRRpL-PNGLCOLxAOcmby1_z95aBKNLbcFrWDO5jAHKxBLzmpo0cgtZiDz4WW8s0h5uOuhgy_1hq2CVP4/s1600/DSC_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWuvVGqbdPzPVII_rVMJtjK-f9Rhaoclsoqi1smaN4vZzrr1tv6nw4UR2H6FXRRpL-PNGLCOLxAOcmby1_z95aBKNLbcFrWDO5jAHKxBLzmpo0cgtZiDz4WW8s0h5uOuhgy_1hq2CVP4/s400/DSC_0227.JPG" width="368" /></a></div>As a general rule, I am quite a positive person. But when the heat index outside is over 105 degrees for what seems like forever, I tend to crack. It's just miserably hot everywhere, in the kitchen, in the car, on the porch. I was just sitting outside as I do every evening and even at 10 o'clock at night it is still HOT. How is that possible? Don't answer that- I now how it's possible, it's just exhausting. Not even the beautiful summer vegetables are making the heat wave worth it. (ok, that's not true, but still- I do wish it would cool off, even just a little and for more than an hour). Okay, I'm done whining now. On the bright side, the rain has cooled things off even if it's only while water drips from the sky and it's been a welcome reprieve. As a result, I can turn every oven on at the same time and it's bearable. So you see, there was a purpose to the weather talk. I've been waiting for it to cool off so I could sample batch after batch of muffins to come out with the perfect one and not get heat stroke while I do it. Task complete.<br />
<div><br />
I am by no surprise very particular about my muffins. The perfect muffin criteria: they should be moist, but not soggy, substantial but not dense, only slightly sweet as they are not cupcakes and in this occasion made with whole grains and healthier than usual. I used fresh blueberries since they are still in season, but frozen blueberries will work as well. When baking and using frozen berries, it's always best to leave them in the freezer right up to the moment you need them. I find they defrost quickly and once they do, they have the tendency to become soggy, and turn whatever batter they go into a sort of pink-blue color. I also coat the berries in a little bit of flour before adding to the batter to keep them from sinking to the bottom, this applies to fresh or frozen. </div><div><br />
Notes: I use an ice cream scoop to evenly divide the batter in the muffin pan. My scoop holds about 1/3 of a cup. I find this is the easiest way to make uniformed sized muffins. Stir gently, the batter should be a little lumpy. The bananas should be very ripe, and mashed completely so as to give as much moisture as possible. The muffins are not very sweet at all, a nice addition if you like them a little sweeter would be about a tablespoon of honey. I baked them in muffins cups, but I think next time I will just grease the pan, they did stick a little to the papers.<br />
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Healthy Banana Blueberry Muffins with Oat Bran<br />
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1-1/4 cups flour<br />
1 cup oat bran<br />
1/2 cup sugar<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
3/4 cup skim milk<br />
1 egg<br />
1 teaspoon vanilla<br />
2 mashed bananas<br />
1 cup fresh blueberries<br />
1 teaspoon cinnamon<br />
<br />
Additional sugar for Sprinkling tops of muffins if you wish.<br />
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1. In a medium bowl, mix flour, bran, sugar, baking powder, cinnamon, and salt together.<br />
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2. In a separate bowl, mix all remaining ingredients except for the blueberries.<br />
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3. Combine wet ingredients with flour mixture and stir just to blend. Add blueberries and mix lightly.<br />
Divide batter evenly in paper lined muffin cups (see note). Sprinkle tops with sugar and bake at 400 degrees for about 20 minutes. Store at room temperature.</div><div><br />
</div><div><br />
</div>Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com1tag:blogger.com,1999:blog-4936507442431116512.post-66774361515392083492011-07-14T21:08:00.003-05:002011-07-16T19:41:00.877-05:00Recipe: Rice Cakes with Chicken Paillard and White Wine Caper Sauce<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjW_RtiauV0Xvuqvt_SrAC0mLJ_jgsLJbp4EuxsA-gTA2imjnKIg1XidB7_8JTJ7abyyKrG6riqO6zKt9reWSWcZwzWzVmVK2bZmhfdkLC1ts-Wxd2Ym1hxp75MLgEMj80kMQmsGLjGtc/s1600/IMG_1417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjW_RtiauV0Xvuqvt_SrAC0mLJ_jgsLJbp4EuxsA-gTA2imjnKIg1XidB7_8JTJ7abyyKrG6riqO6zKt9reWSWcZwzWzVmVK2bZmhfdkLC1ts-Wxd2Ym1hxp75MLgEMj80kMQmsGLjGtc/s400/IMG_1417.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;">Some days at work are just non-stop. I am multi-tasking from the second I walk in the door in the morning with a deadline so closely upon me it sometimes makes my head spin. Because I am a single mom, I don't have the luxury of getting to work at 6 a.m. like most people in my industry. I walk in at 8:30 after carpool and coffee. Yes, I have to have coffee. And yes it has to be from my coffee shop- it's a non-negotiable. Anyhow, you could say it's a bit of a rush to get lunch for 50 out by 10 a.m. in order to be delivered and served by 11. But, I'm not complaining, it does not bother me in the least- I actually like the adrenalin rush I get out of working under pressure. Yes, I know the immense satisfaction I get from this is a little sick. But, I simply love what I do and how I do it. Every single day. If I was to describe my dream job, it's the one I have. I feel blessed to have it. I would not change a single thing.<br />
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Today was a little different, my lunch order was only for 12 people and it was not due until 11:15. I can probably cook lunch for 12 people with my eyes closed at this point. I made the order which included herbed rice pilaf and chicken Paillard with a white wine caper sauce, a caprese salad, roast baby squash and cowgirl cookies. I finished so far ahead of schedule I unexpectedly had the rest of the morning to play in the kitchen; I had to sit there and wait for the runner to pick it up anyhow.</div><div class="" style="clear: both; text-align: left;"><br />
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</div><div class="" style="clear: both; text-align: left;">I made extra herbed rice so I could make rice cakes. I Then had to also make more chicken, but only because I needed it for the pan drippings. The chicken was only the means to an end for the sauce, the wine must deglaze something in the pan after all. All I really wanted to eat was the rice cake and the luscious creamy sauce. Don't worry, I know you people eat meat and poultry. I included the chicken recipe too since I put it in the photo.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Did I ever tell you how much I love butter? Butter, it makes everything better. Yes, every single thing. I realized just now how indulgent my use of butter was when I had to write the recipe down. If you must, you can omit half the butter in the rice pilaf, but I'm not doing any such thing. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When pounding the chicken breasts to flatten them, I find it cleanest and easiest to put them in a plastic bag, close the bag and pound away. This keeps all that raw chicken stuff from getting everywhere it's not supposed to be. I made the rice this morning and chilled it for about an hour before forming the patties, but you could also do this with leftover rice from the night before. Lastly, what does Paillard mean? It is a French method of cooking in which the meat is flattened, therefore tenderizing and allowing it to cook very quickly.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Chicken Paillard with Herbed Rice Cakes and White Wine Caper Sauce</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Rice Cakes</b></div><div class="separator" style="clear: both; text-align: left;">1-1/2 cups Jasmine rice</div><div class="separator" style="clear: both; text-align: left;">3 cups water</div><div class="separator" style="clear: both; text-align: left;">1/4 lb. butter</div><div class="separator" style="clear: both; text-align: left;">salt</div><div class="separator" style="clear: both; text-align: left;">1/4 cup mixed chopped fresh herbs such as chives, rosemary, lemon thyme, oregano, basil and mint.</div><div class="separator" style="clear: both; text-align: left;">1 cup grated parmesan cheese</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">2 cups Panko bread crumbs</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. In a medium sauce pan bring the water and half the butter to a boil. Add the rice stir briefly and cover the pot with a lid. Reduce the heat to simmer and cook approximately 20 minutes or until the water is absorbed. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. Remove the rice from the heat and allow to cool a few minutes. Mix in the herbs, additional butter and parmesan cheese. Salt to taste and place in the refrigerator to cool.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. Once the rice is completely cool, form into patties. Place breadcrumbs in a shallow bowl or plate. Whisk the egg in a small bowl until slightly foamy and dip each rice patty in the egg mixture then place onto the plate with breadcrumbs and coat both sides well.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. Heat oil in a skillet over medium heat. Fry the rice cakes about 3 minutes on each side. Place on a paper towel lined plate and set aside until the sauce and chicken are ready. You can also place them in a 200 degree oven to keep warm.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b>Chicken Paillard</b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">4 - 6-7 oz. Chicken breasts, trimmed </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 tablespoon fresh Rosemary, chopped</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Coarse sea salt and freshly ground black pepper</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">3 Tablespoons olive oil</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Plastic Bag and a Mallet.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1. Place chicken breasts in a plastic bag two at a time and pound to about 1/4" thickness with a mallet. Remove from bag and season with Rosemary, salt and pepper.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2. In a large skillet, over high heat, heat olive oil until hot but not smoking. Add chicken breasts and saute about 4 minutes on each side, turning only once until cooked through and golden brown. Remove from the skillet, cover and set aside. Do not wash the skillet.</div><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>White Wine Sauce</b></div><div class="separator" style="clear: both; text-align: left;">1 cup white wine</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons butter</div><div class="separator" style="clear: both; text-align: left;">1/4 cup heavy cream</div><div class="separator" style="clear: both; text-align: left;">salt and pepper to taste</div><div class="separator" style="clear: both; text-align: left;">1/4 cup capers</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. In the same skillet the chicken was cooked in, over medium-high heat, pour 1 cup of wine. Cook for about 2 minutes, it will boil and cook most of the alcohol out. Scrape the pan with a small whisk while the wine is simmering. Add the butter and capers and whisk to combine. Add cream and whisk in, then season with salt and pepper. Remove from heat. The sauce will thicken a little once it cools down a bit.</div><div class="separator" style="clear: both; text-align: left;">Serve over the rice cake and chicken. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com0tag:blogger.com,1999:blog-4936507442431116512.post-16380982653906121362011-07-12T10:56:00.023-05:002011-07-31T11:53:52.533-05:00Looking for Meatballs!Recently while I was being schooled on the food rules of a special someone, I nearly swallowed my tongue. He says, "no flour, no sugar". What?? How can someone not eat flour or sugar? I'm also thinking he has no idea how many dishes have 'hidden' flour- specially since he doesn't seem to cook. Just ask someone allergic to gluten, it eliminates more dishes than you can imagine. The list of forbidden foods seems endless. Granted, this works quite well for him, but how I'll ever be able to cook under these constraints is beyond me at that point. It's a good thing he could not directly see my face as he informs me of this... I'm sure it wasn't a good look. In the few days that have passed, this is sinking in and I now have a brand new formidable challenge.<br />
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I make meat balls- really, really good meat balls. The kind of meat balls that leave you wondering how my mostly non-meat-eating self pulls this off. Well, it is one of the few meat concoctions I eat and I am Gourmet Girl after all, right? Right. But, Gourmet Girl and all, I am still no magician. (Oh, forgot to tell you- no grains, no rice, no potatoes, no dairy. The only consolation is that butter is allowed- thank God). Somehow meatballs come up in this conversation and he informs that he likes those a lot. I'm thinking well, you must like them really tough and solid as a rock, but I don't say that- I just sit there, listen, smirk and ponder. Then I say my meat balls don't have breadcrumbs, he gets all excited. Then I remember, yes thats because they have cubes of real fresh bread, <u><b>real bread</b></u> which is also soaked in <u><b>real milk</b></u><b>.</b> Not so good.<br />
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At this point you might be wondering what is this all about, clearly there has not been some epiphany on my part and a recipe to follow. Well, this is about my search for a good meatball recipe which has been made by a real person, which does not come from a "diet" web site, and which most importantly tastes amazing and is juicy and moist but has no bread or milk. I'm desperate here and that leads me to desperate measures... asking you, my dear readers to help me out. You can email me or leave your perfect recipe in the comments, I will share whatever the finished product is. The last time I asked for help with a recipe you came through gloriously- caramel icing. I am absolutely positive there is someone out there with a grain-less, non-dairy, perfect meatball which does not taste like sawdust. I'll be waiting!<br />
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P.S.<br />
It did occur to me I could possibly use dehydrated carrots. Anyhow, just a thought.<br />
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UPDATE:<br />
I made the meat balls, I just omitted the bread, milk, and cheese. And guess what? They were totally fine, all that stressing out over nothing. Now granted, they were never side by side by the "real" version but good enough. He approved, all's well.<br />
I'll post the recipe this week when I make them again and actually have time to photograph the little darlings. Thank you for all your comments- very helpful, specially the mushrooms- I'm implementing that when I make meat loaf again.Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com7tag:blogger.com,1999:blog-4936507442431116512.post-68368755237074193582011-07-08T15:41:00.001-05:002011-07-08T18:04:32.033-05:00Baby Shower Pastries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6qWsHdzpec_Kru36z2d3Okk9GETEBSp6mh2YnZ0-teSTyp-sjbQ3q_fhdpVH4M-idxszCa0sy4M8mxsa10Bp_do7V1r9DiWg8gmUCTYh8ngaP0IYCiqhGN8Q0TM-7FuL9oI4VTWJGOoM/s1600/DSC_0221.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6qWsHdzpec_Kru36z2d3Okk9GETEBSp6mh2YnZ0-teSTyp-sjbQ3q_fhdpVH4M-idxszCa0sy4M8mxsa10Bp_do7V1r9DiWg8gmUCTYh8ngaP0IYCiqhGN8Q0TM-7FuL9oI4VTWJGOoM/s400/DSC_0221.JPG" width="400" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcc5EnRq_-1h5AprT_-bxqT_lAUYvYbIIAELMUetLYPJBzoDbKxeHc5LvqfSqoUHpgAhMGtAXNOLhKU5BRiwvKOurMFpRopU_bBUnQf_mnF_kDr47MjHUKP9GquwGhXzsm_87SahrdiSE/s1600/DSC_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcc5EnRq_-1h5AprT_-bxqT_lAUYvYbIIAELMUetLYPJBzoDbKxeHc5LvqfSqoUHpgAhMGtAXNOLhKU5BRiwvKOurMFpRopU_bBUnQf_mnF_kDr47MjHUKP9GquwGhXzsm_87SahrdiSE/s400/DSC_0227.JPG" width="400" /></a><br />
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What I made at work today! :)Katia Manghamhttp://www.blogger.com/profile/12913753036689192269noreply@blogger.com1