tag:blogger.com,1999:blog-224314802024-03-07T18:35:06.622-08:00Eating SuburbiaGood cooking, good eatingMrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.comBlogger294125tag:blogger.com,1999:blog-22431480.post-57037214853079084532022-03-09T11:36:00.002-08:002023-05-10T10:38:53.115-07:00Chai DIY<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg-3xt9i0n5H9P8W3oJ1TD4MqVYKf4BO_vcBa_Kct1DJvyuOcbu9NRfROzi7Z_CBu5CY7Rw8TL6JHReAEQJSGcoyARwvPQdren4hg6jJn-7KVOUaWiBy6j1sAzjQKzpARkZqnKyzfZxh3fLs9hO0FOHH_6NKarvZ_61Ew3MiD7F1_w-u2GLWw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg-3xt9i0n5H9P8W3oJ1TD4MqVYKf4BO_vcBa_Kct1DJvyuOcbu9NRfROzi7Z_CBu5CY7Rw8TL6JHReAEQJSGcoyARwvPQdren4hg6jJn-7KVOUaWiBy6j1sAzjQKzpARkZqnKyzfZxh3fLs9hO0FOHH_6NKarvZ_61Ew3MiD7F1_w-u2GLWw=w300-h400" width="300" /></a></div><p></p><div style="text-align: left;">Many, many moons ago, my Nepali friend Raj taught me how to make fresh, homemade chai. This was before Starbucks capitalized on this age-old Indian beverage and before you could find concentrated versions in your local market. While many of these prepackaged chais taste just fine, nothing beats the fresh version.<br /><o:p> <br /></o:p>Chai is deeply warming and soothing, with a bit of tang. It’s creamy with a hit of caffeine that is a great alternative to coffee or for an afternoon pick-me-up. I used to make a small saucepan of it back in the day, but like many dishes in my repertoire, it got rotated out in favor of something else. <br /><o:p> <br /></o:p>In the last year, I have begun making it again, in large batches. Butcher/electrician/carpenter son doesn’t drink coffee and much prefers a morning chai, cold or hot, to get going. Mr. B loves a mid-morning or mid-afternoon cup as a taste treat. I can drink it any time….<br /><o:p> <br /></o:p>While I may have forgotten the original ratios, as they were never written down, I have worked to perfect the recipe to my family’s taste. I now make a large batch once a week and store it in quart jars in the beer/soda fridge. Any time someone wants a hit, they can pour it into a cup, add milk and microwave or pour over ice and top with milk. And it is oh, so much better than anything you will find out there. <br /><o:p> <br /></o:p>It's also better for you than plain coffee or tea and less caloric than most mochas and fancy coffee drinks. In fact, there is a whole host of benefits based on the fresh ingredients in chai. To name a few:<br /><ul style="text-align: left;"><li>Ginger: This gnarly root is a staple in Asian cultures, primarily used as a fresh ingredient. While you are probably familiar with it in its powdered form for baking, fresh ginger is much better…both in taste and effect. It aids in digestion, is helpful with nausea, has both antioxidant and anti-inflammatory properties, can lower blood sugar, and may even help to lower your cholesterol. </li></ul><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhmoXlwjxy2RiWIuwhRKHRQboJ18iNIPJVBd3KE7Z9T1fsAxhxDxTRmZWm5qh6TlTgap-hwLU1ehQlWegv_gAzDTJ3YAsybKiyog8QKw1ID1AViQ4rhXFMbCKGVv2QCFM6g8-lRTDTf7EhnpIVrKr6YjixLox_F_hl2sgL0iixtpLJQNz8eYA=s4032" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhmoXlwjxy2RiWIuwhRKHRQboJ18iNIPJVBd3KE7Z9T1fsAxhxDxTRmZWm5qh6TlTgap-hwLU1ehQlWegv_gAzDTJ3YAsybKiyog8QKw1ID1AViQ4rhXFMbCKGVv2QCFM6g8-lRTDTf7EhnpIVrKr6YjixLox_F_hl2sgL0iixtpLJQNz8eYA=w150-h200" width="150" /></a><ul style="text-align: left;"><li>Cardamom: Similarly, cardamom is an antioxidant, anti-inflammatory, and can aid in lowering your blood pressure. Some studies have shown that it can help heal ulcers and lower blood sugar levels. </li></ul><ul style="text-align: left;"><li>Cloves: Also high in antioxidants, cloves have antimicrobial properties, and may help to regulate blood sugar. Like cardamom, there are compounds in these little buds that help to treat ulcers. </li></ul><ul style="text-align: left;"><li>Cinnamon: An antioxidant, cinnamon is also good for your gut and blood pressure, has antibacterial and antifungal properties, and can lower blood sugar. (I’m sensing a theme here!)</li></ul><br />So, in 30 minutes, you can have a daily dose of chai to improve your health, probably your mood, and tantalize your tastebuds. The ingredients are few but may require some sourcing. <br /><o:p> <br /></o:p>I use whole cinnamon sticks, whole cloves and cardamom pods. All are easily found at Cost Plus World Market, Whole Foods, even most chain grocery stores. Do not, under any circumstances use the powered form of any of these. As for the cardamom, you may not find pods, but only seeds. If that is the case, use about ½ teaspoon of the seeds. <br /><o:p> </o:p><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjeFa7BHocE3o4ZMzuKziMv0l2HkR_djuxCRYiurh-p21CulWw7eawvjsJuARsNsM9sVbzU8mxZq38SzqI-UzM-L9ZV5SZ8mKLFX3PAI9SZ4FYhjclaDqJc8DZ3n1ZnQ7RKs9DZLKUGMdbtFVmFPX6kEXzW59XlJUq6sezPek1lK6W1aeT6zQ=s4032" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEjeFa7BHocE3o4ZMzuKziMv0l2HkR_djuxCRYiurh-p21CulWw7eawvjsJuARsNsM9sVbzU8mxZq38SzqI-UzM-L9ZV5SZ8mKLFX3PAI9SZ4FYhjclaDqJc8DZ3n1ZnQ7RKs9DZLKUGMdbtFVmFPX6kEXzW59XlJUq6sezPek1lK6W1aeT6zQ=w150-h200" width="150" /></a><br />All of these spices are ground in a mortar and pestle. I have a cheap wooden one that I use exclusively for this purpose. You could also put these spices in a Ziploc and beat with a meat tenderizer, rolling pin, hammer, or whatever is handy. You just want to break them up enough to release their flavor and oils. <br /><o:p> <br /></o:p>Ginger is easily found at any grocery store. Make sure it is fresh, not dried out, and has large rhizomes or knobs that make them easy to peel and cut. I use regular granulated sugar and have not experimented with other types of sugars, honey or agave. Hard to mess with perfection here. Lastly is the tea. I use only tea leaves, not tea bags. I prefer a good Darjeeling, and given that you use so little, I buy it in tins so that it stays fresh longer. (You could also use a stronger-flavored Assam.)<br /><o:p> <br /></o:p>Let me know what you think!</div><p class="MsoNormal" style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><o:p></o:p></p><p class="MsoNormal" style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><o:p></o:p></p><p class="MsoNormal" style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><o:p></o:p></p><p class="MsoNormal" style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><o:p></o:p></p><p class="MsoNormal" style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><o:p></o:p></p><p class="MsoNormal" style="font-size: medium; text-align: left;"><o:p></o:p></p><p class="MsoNormal" style="font-size: medium; text-align: left;"><o:p></o:p></p><p class="MsoNormal" style="font-size: medium; text-align: left;"><o:p></o:p></p><p class="MsoNormal" style="font-size: medium; text-align: left;"><o:p></o:p></p><p class="MsoNormal" style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><o:p></o:p></p><p class="MsoNormal" style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><o:p></o:p></p><p class="MsoNormal" style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><o:p></o:p></p><p class="MsoNormal" style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><o:p></o:p></p><p class="MsoNormal" style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><o:p></o:p></p><p class="MsoNormal" style="-webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><o:p> </o:p></p><h4 style="text-align: left;">Chai</h4><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><o:p></o:p></p><div>3 cinnamon sticks<br />10 cloves<br />14 cardamom pods<br />1½ - 2-inch piece of ginger<br />14 cups water<br />1 1/3 cup sugar<br />2 tablespoons black tea leaves (preferably Darjeeling or Assam)<br /><o:p> <br /></o:p>Place water in large saucepan stew pot and turn on to medium-high heat. <br /><o:p> <br /></o:p>Break up cinnamon sticks in mortar and pestle and add to water. Do the same with the cloves and cardamom. The green pods of the cardamom will break open and seeds will spill out. You can remove the papery outer shell before adding to the water, or just throw it all in. <br /><o:p> <br /></o:p>Peel the ginger piece with a spoon, peeler, or knife. Cut into slices and add to water. <a href="https://blogger.googleusercontent.com/img/a/AVvXsEjTHl8uZjDUAUO7RJUpFA-YhYkavIGJ0S_l3pATq1Xu6rTC3Tp2p2sorYVJROxbZf3KI3JlS3b7cNWzmeg6_aLkkdJRlFQ5KtMTBIux-o8HGeMKUzDKVa0u_jDTQW7SDn51x9dsWXDLeyRpidO_6gpck257y4K9t7FFu0f-xySLmLg4HHxfAQ=s4032" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEjTHl8uZjDUAUO7RJUpFA-YhYkavIGJ0S_l3pATq1Xu6rTC3Tp2p2sorYVJROxbZf3KI3JlS3b7cNWzmeg6_aLkkdJRlFQ5KtMTBIux-o8HGeMKUzDKVa0u_jDTQW7SDn51x9dsWXDLeyRpidO_6gpck257y4K9t7FFu0f-xySLmLg4HHxfAQ=w150-h200" width="150" /></a><br /><o:p> <br /></o:p>Bring all to a boil, then turn down and simmer for 10-15 minutes.<br /><o:p> <br /></o:p>Add your sugar, stir, and cook for another 2 minutes.<br /><o:p> <br /></o:p>Add your tea leaves, stir, and turn the heat off. Let steep for 10-15 minutes. Strain into a pitcher or other container. <br /><o:p> <br /></o:p>Refrigerate once cooled.<br /><o:p> <br /></o:p>To serve hot, pour into a mug and top with milk. Heat in microwave. (You can also reheat on the stove, adding the milk once the tea is hot.) To serve cold, pour over ice and top with milk. <br /><o:p> <br /></o:p>Yield: 14 cups</div><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><o:p></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><o:p></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; 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</style></p><p class="MsoNormal" style="font-size: medium;"><o:p></o:p></p>Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-17301285333209330992022-03-07T10:55:00.001-08:002022-03-07T10:55:48.596-08:00Za’atar: Spicing Up the Standard Sheet Pan Dinner<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0aUKsISuFZ7fzS1BnV_jilUrIbigpEJ_oEqcXdqEXtOC2FS1D1zv9nBkkj03wVWstNoEteIbMWaq_28cGKVysPDpJdC2kKmrDNxeDLggva_uDSKwlnXw8GOqZ5JMnnuTYN2uw61wbRmn1_EGjIj2dS8Gn1WvX500IeH3IZqeVU017brQ9ng=s2595" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2595" data-original-width="1786" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0aUKsISuFZ7fzS1BnV_jilUrIbigpEJ_oEqcXdqEXtOC2FS1D1zv9nBkkj03wVWstNoEteIbMWaq_28cGKVysPDpJdC2kKmrDNxeDLggva_uDSKwlnXw8GOqZ5JMnnuTYN2uw61wbRmn1_EGjIj2dS8Gn1WvX500IeH3IZqeVU017brQ9ng=s320" width="220" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sweetie Pie</td></tr></tbody></table></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><i><span style="font-size: x-small;">Disclaimer: No pet chickens were harmed in the preparation of this meal. I just wanted to show off one of my girls. </span></i><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">In the 1970s, we had Hamburger Helper, the 80s brought crockpot/slow cookers, the oughts brought the Instant Pot, and air fryers became popular in the last decade—all designed to make fixing dinner a little bit easier. More recently, sheet pan bakes have become a popular way to fix dinner, particularly for those with busy lives.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">They make for easy prep, hands-off cooking, and the clean-up just takes a minute. Traditionally, recipes for sheet pan bakes are comprised of a protein, vegetable and starch. Some are marinated, others slathered in a sauce, and many make use of an herb mixture. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Today’s post covers the latter preparation. It’s prepared with the Middle Eastern spice mixture called za’atar. Za’atar contains herbs and spices that vary based on the region and what is available (much like Indian or Thai curries). Among the ingredients can be: oregano, thyme, marjoram, cumin, coriander, sesame seeds, sumac, and chili flakes. Salt may also be added. Za’atar can be found in most grocery stores these days, as well as Cost Plus World Market. If you’re feeling ambitious, there are recipes on the internet that will also allow you to make your own.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">The za’atar sheet pan bake I’ve been making, to rave reviews, utilizes chicken thighs, broccoli and potatoes. This modified recipe originally appeared in the November 2021 issues of <i>Eating Well </i>and it’s well worth repeating here. It is the epitome of what this blog stands for – leaving the standard dinner fare behind and incorporating foreign flavors and fresh ingredients to provide tasty meals for those you love. And it also goes to show that good food doesn’t have to take hours, multiple pans, and a grocery store’s worth of ingredients. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Even better, it’s served with a tasty yogurt sauce that really amps up the flavor.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>Roast Za-atar Chicken with Broccoli and Potatoes<o:p></o:p></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 ¾ pounds bone-in, skin-on chicken thights<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 medium broccoli crown, cut into ½-inch planks<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 cups baby potatoes, halved*<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">¼ cup olive oil<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 tablespoons za’atar<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">¾ teaspoon ground pepper<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">½ teaspoon salt<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Sauce<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 cup plain yogurt<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 tablespoon minced fresh dill (or 1 teaspoon dried)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 tablespoon minced onion<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">½ teaspoon minced or grated garlic<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 tablespoons fresh lemon juice<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Mix up the ingredients for the sauce and place in the refrigerator. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Turn on oven to 450 degrees. In a bowl, toss chicken, broccoli and potatoes with oil and spices. Arrange the chicken, skin side up, in the center of a large foil-lined baking pan (makes for easy clean up). Place broccoli and potatoes in a single layer around the chicken. Roast for 25 minutes or until thigh registers 165 degrees. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Turn the broiler on high and broil until the chicken skin is brown and crispy. Serve with yogurt sauce. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">*I’ve also used red or Yukon potatoes, cut into 8-10 chunks<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Yield: 4 servings<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p>Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-74171964444704106712022-02-11T08:00:00.004-08:002022-02-11T08:00:00.219-08:00Hungarian Kifli: My First Yeasted Cookie<p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj12gl6vbMcaYESh62Mxrp4Gxk7dYN82OrwIG2cY0pQQFce_Rod9r4-s98zQ-rEw1vox3CS90i-646xc7-ePlOji79jN90JCTTnl2euuNopwtq3kb9yDBVbdo73Q5Z-wHO9jKvBQ8l0x4-E56OSEfhUJvm4EOTm7Ug-O01w3wLJOuhXIzN8qw=s3024" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj12gl6vbMcaYESh62Mxrp4Gxk7dYN82OrwIG2cY0pQQFce_Rod9r4-s98zQ-rEw1vox3CS90i-646xc7-ePlOji79jN90JCTTnl2euuNopwtq3kb9yDBVbdo73Q5Z-wHO9jKvBQ8l0x4-E56OSEfhUJvm4EOTm7Ug-O01w3wLJOuhXIzN8qw=s320" width="320" /></a></div><br />I’ve been baking since my early teens and, if you know me, that was a way long time ago. Never, in all those years, have I ever made a yeasted cookie. I didn’t even know they existed. It was only through serendipity that I found myself making a batch for guests.<o:p></o:p><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">A good friend’s parents come to visit for a month from Florida each year to help her with projects, see their grandson, and have a change of scenery. We always invite them over at least once to share a meal and catch up. This year I wanted to do something Hungarian, as they are originally from that country. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">My first thought was to make langos, a traditional fried bread that is served with garlic cloves rubbed over it. I used to order it every time I ate at Bravo Fono at Stanford Shopping Center in Palo Alto. That restaurant has since closed and I really miss the taste of langos. But I am not fond of deep frying and rarely have that much vegetable oil in the house, so I nixed that idea. My thoughts turned to something sweet, my bailiwick. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Looking up different types of Hungarian cookies, I happened upon the kifli, a crescent-shaped cookie made from a yeasted dough and filled with a meringue/nut mixture. I was intrigued as the dough not only took yeast, but basically had no sugar, and there was very little sugar in the filling. A sweet treat that is only faintly sweet. Sounded perfect.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">And so I embarked on a new baking experience. The yeast mixture is very quick to make, just a few minutes, and then the dough is split in two, shaped into flat rounds and rests in the refrigerator for 2-3 hours (or overnight). The filling is basic, with whipped egg whites, ground walnuts (or almonds), a bit of sugar and a tinge of lemon juice. Again, just a few minutes time. Each dough round is rolled out into a circle, cut into 8 pie-shaped wedges and then each wedge is filled with the meringue mixture before rolling up and bending it into a crescent shape. (Actually, bending probably isn’t necessary, but I was following the recipe.)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">A twenty-minute bake and a sprinkling of powdered sugar and you have some of the most lovely cookies that pair well with both tea and coffee. Again, not remarkably sweet and with a slight crunch from the ground nuts. They were a hit and the three experts claimed I hit the Hungarian nail on the head. And given that they were quite large, they worked perfectly the next morning as a breakfast pastry. Bonus!<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Recipe after the jump….<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> <span></span></o:p></p><a name='more'></a><p></p><h4 style="text-align: left;">Hungarian Kifli</h4><h4 style="text-align: left;">Cookie Dough</h4><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 ½ cups all-purpose flour<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 cup cold salted butter, diced<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 tablespoon active dry yeast<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">½ tablespoon sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">½ cup sour cream<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 egg yolks, beaten<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">½ teaspoon vanilla<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><h4 style="text-align: left;">Filling</h4><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 egg whites<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">¾ cup ground walnuts or almonds<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">4 tablespoons granulated sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">¼ teaspoon lemon juice<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Mix the sugar, sour cream and yeast in a small bowl. Allow to sit for 5 minutes so that yeast dissolves into the sour cream. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Cut the butter pieces into the flour with a pastry blender. Stir the yeast mixture well and add to the flour along with the egg yolks and vanilla. Mix thoroughly by hand until all ingredients are well combined. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Split your dough in half, and pat into a flattened round. Wrap each in plastic wrap. Refrigerate for 2 hours (up to overnight). <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">When ready to bake, take dough out and let soften for 10 minutes. Preheat oven to 350 degrees. Meanwhile, beat the 2 egg whites with a hand mixer, adding sugar intermittently. Stir in ground nuts and lemon juice.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Sprinkle counter with ¼ cup all-purpose flour and ¼ cup granulated sugar. Roll out one round of dough into a thin circle about 12 inches in diameter. Cut into 8 pie pieces with a knife or pizza cutter. Place one teaspoon of your filling on wide end and roll toward point. Shape like a crescent and place on baking sheet. Repeat with second round of dough. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Bake for 20-22 minutes. Let cool and then sprinkle with powdered sugar before serving. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Yield: 16 large cookies<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p>Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-79193316542294120942022-02-08T10:26:00.001-08:002022-02-08T10:26:09.404-08:00A New Twist on an Old Favorite: Grapefruit Curd<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhn4ewPFtIn7BbNzrYc_iqtGYLG6SkGNII0m_BIlXb0Afj1IwvfMoI0fBKxStJrMJv5W2ESje8YrzxkT2Tu7PJECDCoTI49p8TRA6z8TKy1petB2QsduQw5hVmMRN1TrDLeH-ijCQsHLbUveHqAzbwzfXoiiXa__5vLeQM0qX_Fu8n7XEdgmg=s4032" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhn4ewPFtIn7BbNzrYc_iqtGYLG6SkGNII0m_BIlXb0Afj1IwvfMoI0fBKxStJrMJv5W2ESje8YrzxkT2Tu7PJECDCoTI49p8TRA6z8TKy1petB2QsduQw5hVmMRN1TrDLeH-ijCQsHLbUveHqAzbwzfXoiiXa__5vLeQM0qX_Fu8n7XEdgmg=s320" width="240" /></a></div><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">I’ve been making lemon curd for close to 30 years. Initially, I would make a batch and refrigerate it, as I couldn’t find directions on how to can it. It seemed so much more delicate than jam or preserves. And given that it has eggs and butter, I was a fairly new and nervous canner. I remember calling in to a radio show my dad listened to when a well-known chef was on discussing canning. Question asked and answered. From then on, I have made double and triple batches at one time and canned that lemon curd safely.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Three weeks ago, my brother picked about 20 pounds of Meyer lemons and we met in Oxnard for a long weekend, part of which was spent canning lemon curd. Fifteen jars of it! We have since been in the California desert visiting family and getting a bit of respite from the freezing mountain temps. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><a href="http://eatingsuburbia.blogspot.com/2010/04/counting-my-blessings.html" style="color: #954f72;">My godmother</a> lives in a gated community called The Citrus, and throughout the property are lemon, mandarin, orange, and grapefruit trees. Residents (and guests) are allowed to pick all the fruit they want. Since I had my handy dandy canner with me (doesn’t everyone travel with one?), I thought I would give grapefruit curd a try, given their abundance this time of year. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">These were lovely ruby red grapefruits, bursting with bright pink juice. I used roughly the same recipe as with lemon curd, with one exception. Grapefruit juice is fairly mild in its singular form, but when boiled down you get a much more intense flavor that works well in the curd. I also threw in a bit of lemon juice to brighten/complement the flavor just a bit.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Needless to say, it was a hit. I ate it straight from the jar, but am looking forward to going home and making some crumpets on which to serve it. Nothing like a good crumpet with all its holes filled with curd to make me swoon. And you will too.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">So here it goes…..<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><h3 style="text-align: left;">Grapefruit Curd</h3><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 cups fresh-squeezed grapefruit juice<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">¼ cup lemon juice<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">7 tablespoons grapefruit zest<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 pound sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 stick butter<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">8 eggs, lightly beaten<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Boil the grapefruit juice down until you have 1 cup.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhR7SjA0lYR44QwZqqFV1ZTep1OB05ACSQBPbcst8bZDU8fPRonIPnzLtOBiJHeu8l-Em36po2kna7N-Zf2PPheSLn0GPKP0n0UDKWeiv9Ui7Er0wFTtJw9hKALAJ6pF5mmz8LxCzLu-A3ZUId-q292KsYC2-oeNO42jbrMlClS3uQ5oN_3UQ=s4032" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhR7SjA0lYR44QwZqqFV1ZTep1OB05ACSQBPbcst8bZDU8fPRonIPnzLtOBiJHeu8l-Em36po2kna7N-Zf2PPheSLn0GPKP0n0UDKWeiv9Ui7Er0wFTtJw9hKALAJ6pF5mmz8LxCzLu-A3ZUId-q292KsYC2-oeNO42jbrMlClS3uQ5oN_3UQ=s320" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Before eggs....look at that color!</td></tr></tbody></table><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Combine juice, zest, sugar, and butter in double boiler over simmering water until the sugar dissolves and the butter melts. (I often use a very heavy bottom pan in lieu of a double boiler and it works if the heat is kept low enough and you stir constantly.)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Pour one ladleful of hot liquid into eggs, whisking constantly to temper the eggs. Repeat at least twice to warm up the eggs and keep them from curdling. Once warm, whisk the egss into the hot mixture, stirring constantly. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Cook, stirring, until thick (about 20 minutes). <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Remove from heat, cool, and store in the refrigerator. If you want to can these, it will take 20 minutes in a hot water bath <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">YIELD: approximately 5 cups.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p>Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-77819614290076154352022-01-24T15:03:00.001-08:002022-01-24T15:03:25.404-08:00Changing it Up: Lemon Pesto Pasta <p><span style="font-family: Calibri, sans-serif;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhMpac1bOVD9qnEIcAAiLDxotTkPEGAf9DNGlsVjBe_hMrNTL1B_1GQEWsgOFLyYAHWZpIS1ykd3RmHFd_cHpExqJEqkY31nrYD2mWfOBw2MjXFYuVXP-JM7-MMlNUAPTbY5pM0OLzDdyWuuCqbJ-k_UrBuwy0DaHnG54i0No1xa5ocT4j0kQ=s2256" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1496" data-original-width="2256" height="212" src="https://blogger.googleusercontent.com/img/a/AVvXsEhMpac1bOVD9qnEIcAAiLDxotTkPEGAf9DNGlsVjBe_hMrNTL1B_1GQEWsgOFLyYAHWZpIS1ykd3RmHFd_cHpExqJEqkY31nrYD2mWfOBw2MjXFYuVXP-JM7-MMlNUAPTbY5pM0OLzDdyWuuCqbJ-k_UrBuwy0DaHnG54i0No1xa5ocT4j0kQ=s320" width="320" /></a></div><br />Lemons are one of my favorite foods/fruits/flavors. I am always looking for new ways to use them, particularly when gifted with my favorite Meyer lemons, which I can no longer grow high in the snowy mountains. Last weekend my brother raided his tree and brought 20+ pounds of Meyers to his beach house, where we met him for a few days. I was able to turn that bounty into 16 pints of lemon curd to share with everyone.<span style="font-family: Calibri, sans-serif;"> </span><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">We also collaborated on a pasta dish utilizing a few leftover Meyers. He made some yummy fresh pasta (although store-bought will do just fine) and I whipped up a lemon pesto to toss with the long strands of goodness. It’s a very simple dish that is made in about 20-25 minutes, start to finish. Pairs perfectly with a salad and nice loaf of sourdough.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Now, I was skeptical at first when I heard of lemon pesto, but being a lemon fiend I knew I had to try it. There are multiple recipes out there, so feel free to experiment by adding garlic or parsley, substituting cashews for the almonds, etc. We all agreed it was a nice departure from the typical basil pesto and really brightened up a cold winter night. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><h3 style="text-align: left;">Lemon Pesto Pasta</h3><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 pound pasta<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">4 lemons, peeled thinly<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">½ - ¾ cup slivered almonds*<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">½ cup parmesan<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Olive oil<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Fresh ground pepper, to taste<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Salt, to taste<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Put your water on to boil and start peeling the lemons. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Take half the peel and put into the water pot. Boil for 2-3 minutes, then strain out the peel and discard. (This helps to flavor the pasta.) Add in your pasta and cook to al dente.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">In a food processor, place the remaining peels and the almonds. <span class="MsoPageNumber">Pulse until you have a sandy crumb mixture. Add in the parmesan and pulse for 10-20 seconds. With the processor running on low, drizzle in enough olive oil to make a loose paste. When emulsified, add salt and pepper to taste.<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span class="MsoPageNumber"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span class="MsoPageNumber">Drain your pasta, reserving about a cup of water. Place your pasta back in the pot on low, adding in your pesto. Mix, adding water as you stir to help make a sauce. Turn off the heat and serve with extra parmesan. </span><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-size: x-small;"><i>*I have also used the dry roasted, sliced almonds from Trader Joes and they work just fine.<o:p></o:p></i></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><h3 style="text-align: left;">Additional lemon recipes on Eating Suburbia:</h3><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><a href="http://eatingsuburbia.blogspot.com/2006/02/lemon-frenzy-1.html" style="color: #954f72;">Limoncello</a><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><a href="http://eatingsuburbia.blogspot.com/2006/02/lemon-frenzy-1.html" style="color: #954f72;">Lemon Simple syrup</a> (for iced teas, cocktails) <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><a href="http://eatingsuburbia.blogspot.com/2007/01/lemons-are-arriving-daily.html" style="color: #954f72;">Lemon Drop Cocktail</a><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><a href="http://eatingsuburbia.blogspot.com/2006/03/lemon-frenzy-2.html" style="color: #954f72;">Lemon Curd</a><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><a href="http://eatingsuburbia.blogspot.com/2010/06/best-use-of-lemonsever.html" style="color: #954f72;">Lemon Curd Mousse Cake</a> (aka cake of 1,000 bowls)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><a href="https://eatingsuburbia.blogspot.com/2012/04/my-new-favorite-frosting-lemon-meringue.html" style="color: #954f72;">Lemon Meringue Frosting</a><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><a href="http://eatingsuburbia.blogspot.com/2006/03/lemon-frenzy-2.html" style="color: #954f72;">Meyer Lemon Marmalade</a><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><a href="http://eatingsuburbia.blogspot.com/2010/04/lemons-lemons-lemons.html" style="color: #954f72;">Meyer Lemon Semifreddo</a><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><a href="http://eatingsuburbia.blogspot.com/2020/05/tiny-tea-cakes-two-for-price-of-one.html" style="color: #954f72;">Glazed Lemon Bites</a><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><a href="http://eatingsuburbia.blogspot.com/2006/03/taste-treat.html" style="color: #954f72;">Meyer Lemon Ice Cream</a><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><a href="https://eatingsuburbia.blogspot.com/2007/01/chicken-lemons-heaven.html" style="color: #954f72;">Chicken Avoglemeno</a><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><a href="http://eatingsuburbia.blogspot.com/2014/01/week-2-lemony-lentil-soup.html" style="color: #954f72;">Lemony Lentil Soup</a><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><a href="http://eatingsuburbia.blogspot.com/2016/01/winter-salad-shaved-brussels-sprouts.html" style="color: #954f72;">Shaved Brussels Sprouts, Meyer Lemon & Quinoa Salad</a><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">And if that isn’t enough to satisfy you, you can find a recipe for Meyer Lemon and Gigante Bean Open-Face Sandwich in my second cookbook (<a href="https://www.amazon.com/Eating-Suburbia-Susan-Brady/dp/1481189484/ref=sr_1_1?crid=A1DFUCDF38LC&keywords=eating+suburbia&qid=1643063858&sprefix=eating+suburbia%2Caps%2C152&sr=8-1" style="color: #954f72;">Eating Suburbia</a>) and recipes for Meyer Lemon Champagne Preserves, Meyer Lemon Cream Dressing, and Blueberry Lemon Cake in my third cookbook (<a href="https://www.amazon.com/Food-Love-Susan-Brady/dp/1979316406/ref=sr_1_1?crid=3EQPWO0T2YWLV&keywords=food+is+love%2C+susan+brady&qid=1643063945&sprefix=food+is+love%2C+susan+brady%2Caps%2C173&sr=8-1" style="color: #954f72;">Food Is Love</a>). <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p>Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-81922996569350034282021-03-09T14:35:00.001-08:002021-03-09T14:35:58.590-08:00The Big Debate (in my head)<p><span style="font-family: Calibri, sans-serif;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj721gPbkCpTchw1AS_-aJXX1w6l-Ho_JFoBTTGl-qgFFKkgKgnP_vYFWGG1t_lsg2LckwgNDA6JljK6oYAz13bVDL8gGN863_IMNI5UGVFsJq9bIXLjIgkBKmj75YWBL7odxlY/s2048/jam+apvan+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1362" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj721gPbkCpTchw1AS_-aJXX1w6l-Ho_JFoBTTGl-qgFFKkgKgnP_vYFWGG1t_lsg2LckwgNDA6JljK6oYAz13bVDL8gGN863_IMNI5UGVFsJq9bIXLjIgkBKmj75YWBL7odxlY/s320/jam+apvan+copy.JPG" width="320" /></a></div><br />This morning my brother called me. He was enjoying toast with some of my homemade peach-vanilla jam and it reminded him that he recently had some lemon-pear marmalade that was out of this world. He gently suggested that I should make some when pear season rolls around. Definitely a good idea, as I like pears and lemons very much and already make several varieties of marmalade, as well as lemon curd, pear jam and pear butter.<span style="font-family: Calibri, sans-serif;"> </span><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">This conversation sparked a little niggle in my head…something that had been bothering me. Recently I saw a cooking competition with professional chefs. I’m always intrigued by how they use ingredients. But one chef made a dish in which she included a peach marmalade she had made on the spot. I was appalled that she labeled what she had made as marmalade—as it didn’t contain any citrus—and even more outraged that the judges didn’t call her out on it. Why you ask?</p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Well, I believe in certain distinctions between jelly, jam, preserves, marmalades and fruit butters. I probably have a unique but fairly professional view on the topic, as my family owned a processing plant that manufactured jellies, jams, preserves, and marmalades (as well as fruit filling, peanut butters, and some other odd and assorted items). I’ve also been home canning for 30 years, and actually built a canning kitchen on the old screen porch of our cabin. I’m also an editor who is a stickler for proper terminology. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">In my own head, which was confirmed by several other reputable and more objective sources, these distinctions include:<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"></p><ul style="text-align: left;"><li>Jelly: uses fruit juice, requires pectin, final product has no chunks of fruit at all</li><li>Jam: uses mashed fruit, can be made with or without pectin, final product has some chunks of fruit</li><li>Preserves: uses whole fruit or large chunks of fruit, no pectin necessary, final product is mostly fruit chunks</li><li>Marmalade: uses whole citrus fruit, including the peel, no pectin, slivers of peel visible in final product</li><li>Butters: uses fruit puree, no pectin, no chunks of fruit in final product</li></ul><o:p></o:p><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">So, by definition a peach cannot be made into a marmalade. However, my brother’s recommendation of lemon-pear marmalade can be classified as a marmalade as it has citrus fruit in it. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Check back in the late summer/early fall 2021 when pears are at their ripest and I’ll give that lemon-pear marmalade a go…..<o:p></o:p></p>Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com1tag:blogger.com,1999:blog-22431480.post-19077736298951266012020-11-25T08:00:00.002-08:002020-11-25T08:00:02.304-08:00The Taste of Fall<p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BJi0l8dEEAirM6ANrJNKFwiQkJo_1YgCWIEWJZ0-TlzntgzFJiAHdp8veBL7HIbK9dLOV283DlLLGin8UijVZbo0o_YVbrewdDZZONg5sl2sL7vUx7RSvycuaqOG6pWV5-ne/s576/caramel.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="432" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BJi0l8dEEAirM6ANrJNKFwiQkJo_1YgCWIEWJZ0-TlzntgzFJiAHdp8veBL7HIbK9dLOV283DlLLGin8UijVZbo0o_YVbrewdDZZONg5sl2sL7vUx7RSvycuaqOG6pWV5-ne/w300-h400/caramel.jpeg" width="300" /></a></div><br /><span style="font-family: Cambria, serif;"><br /></span><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">As the leaves turn their magnificent fall colors—brilliant gold, burnt orange, deep red—there’s nothing more warming than a hot cup of apple cider. Redolent with traditional spices of cinnamon and clove (with an occasional hint of ginger or cardamom), this distinctly fall beverage perfectly captures the apple harvest in our area.<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">But apple cider isn’t just for drinking. It also makes a delicious caramel that is easy, albeit a bit time consuming, to make. I happened across an Instagram post from the <a href="https://smittenkitchen.com/" style="color: #954f72;">Smitten Kitchen</a> blog with a drool-worthy picture of said caramels. What I liked about the recipe, aside from the flavor profile, is that it uses fresh, local apple cider. Right now…especially right now…we are trying to support our small local merchants and farmers, so what better way than to buy some fresh unfiltered apple cider and make these treats?<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">The process is simple and doesn’t require any fancy tools or pans, although a candy thermometer does help immensely. The time-consuming part of the recipe is boiling down the apple cider until it is almost syrupy. Going from 4 cups of cider to 1/2 cup takes 30-45 minutes. You don’t have to stand and watch it. Just stir now and then. As it gets close to the end, it’s wise to hover a bit, so it doesn’t burn. But once you have your concentrate, you add the main ingredients, stir and boil until it hits about 252 degrees. Really, it’s just that easy.<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">When you take it off the heat you hit the mixture with a bit of cinnamon and flaky sea salt, which really makes the caramel pop. (I’m sure you could eliminate both and they would still be out of this world, but why mess with perfection?) Pour into your prepared pan and refrigerate until hard. Then enjoy the goodness. And while you’re at it, why not double recipe and spread the wealth? I shared with all my neighbors, to help ease the pain of celebrating Thanksgiving in isolation. <o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b><span style="font-family: Cambria, serif;">Note</span></b><span style="font-family: Cambria, serif;">: <i>If you don’t have access to fresh unfiltered apple cider from a local grower, most supermarkets carry unfiltered apple cider (NOT juice), which has been pasteurized and bottled and is shelf-stable.</i><o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">Recipe after the jump…<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;"><span></span></span></p><a name='more'></a><p></p><h3 style="text-align: left;"><span style="font-family: Cambria, serif;">Apple Cider Caramels (<span style="font-weight: normal;">from <a href="https://smittenkitchen.com/2012/10/apple-cider-caramels/" style="color: #954f72;">Smitten Kitchen</a>)</span></span></h3><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">3 cups unfiltered apple cider<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">½ teaspoon ground cinnamon<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">2 teaspoons flaky sea salt, such as Maldon<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">½ cup (1 stick) unsalted butter, cut into chunks<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">1 cup grandulated sugar<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">½ cup packed brown sugar<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">1/3 cup heavy cream<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">Boil the apple cider in a 3- to- 4- quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume. Stir occasionally.<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">Meanwhile, get your other ingredients in order, because you won’t have time to spare once the candy is cooking. Line the bottom and sides of an 8-inch straight-sided square metal or glass baking pan with 2 long sheets of crisscrossed parchment. Set it aside. Stir the cinnamon and flaky salt together in a small dish.<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">Once you’re finished reducing the cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium-high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes. Keep a close eye on it. (If you don’t have a candy or deep- fry thermometer, you can use a bowl of very cold water and drop a tiny spoonful into the water. If it becomes firm, chewy, and able to be plied into a ball, it’s ready.)<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">Immediately remove caramel from heat, add the cinnamon/salt mixture, and give the caramel several stirs to distribute it evenly. Pour caramel into the prepared pan. Place iin the fridge until firm. Pull out the parchment paper sling and transfer the block of caramel to a cutting board. Using a very sharp knife, cut the caramels into 1x1-inch squares. (If you find your knife sticking, oil it lightly before each cut with a neutral oil, like corn or vegetable.)<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">Wrap each one in a 4-inch square of waxed paper*, twisting the sides to close. Caramels will be somewhat on the soft side at room temperature, and chewy/firm from the fridge.<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;">Yield: 64 caramels<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif; font-size: 10.5pt;">*I really like these <a href="https://www.lorannoils.com/droppers-candy-making-supplies/twisting-wax-paper-100-pack-5728-0000" style="color: #954f72;">Confectionery Twisting Wax Papers</a>. They are the perfect size and I don’t have to sit and cut a zillion pieces of wax paper.<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p>Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-89597729981737203852020-11-23T10:33:00.003-08:002020-11-23T10:33:07.798-08:00Holiday Eggnog Bread<p> <span style="font-family: Cambria, serif;">My godmother is a good cook, when it comes to savory items. I’ve never really known her to do sweets. Partly because she and my godfather were not big fans of sugary treats and she rarely had time to put into baking.</span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;">One sweet treat she has been making for years—decades probably—is a delicious eggnog bread. It’s an easy semi-homemade loaf that is moist and full of flavor. The simple recipe is easily doubled (each batch makes two loaves), so that you can freeze some to have on hand for guests or to give away to friends and family. (It will be much more welcomed than the traditional fruit cake.) <o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDhZe0mYSgFXJgMuNsZkxH_xrRj-GqiX32Bg5eWwj2Hh3Xx9wwuVBmf27ziuSE3hxb-7KKKxbdqssgUKo-RYBhcWr5EgkMrXbe8NlImBJ1z0aXEJaEShmXk3TnG-jSvuLpABK/s2048/final+front+cover.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2024" data-original-width="2048" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDhZe0mYSgFXJgMuNsZkxH_xrRj-GqiX32Bg5eWwj2Hh3Xx9wwuVBmf27ziuSE3hxb-7KKKxbdqssgUKo-RYBhcWr5EgkMrXbe8NlImBJ1z0aXEJaEShmXk3TnG-jSvuLpABK/w200-h198/final+front+cover.jpg" width="200" /></a></div><br />You can find the recipe for the eggnog after the jump and in my second cookbook, aptly named <i>Eating Suburbia</i>, available <a href="https://www.amazon.com/Eating-Suburbia-Susan-Brady/dp/1481189484/ref=sxts_sxwds-bia-wc-p13n1_0?cv_ct_cx=eating+suburbia&dchild=1&keywords=eating+suburbia&pd_rd_i=1481189484&pd_rd_r=320b0110-fa5c-4dae-98d3-711a50644a43&pd_rd_w=U1b2X&pd_rd_wg=Z5yva&pf_rd_p=1835a2a9-7ed8-48dc-ad07-fcd7527bd2bc&pf_rd_r=AKTAH34SQ0BENTQY0HE6&psc=1&qid=1606152659&sr=1-1-80ba0e26-a1cd-4e7b-87a0-a2ffae3a273c" style="color: #954f72;">here</a>.<o:p></o:p><p></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><b><span style="font-family: Cambria, serif;">NOTE</span></b><span style="font-family: Cambria, serif;">:<i> Last week I shared a <a href="http://eatingsuburbia.blogspot.com/2020/11/tis-seasonfor-eggnog.html" style="color: #954f72;">cherished recipe for eggnog</a> that was generously shared with me. It’s the perfect ingredient for this holiday eggnog bread, but if you don’t have the time or the inclination to make it, you can head to the store—COVID willing—and pick up some premade eggnog to use. </i><o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><h3 style="text-align: left;"><span style="font-family: Cambria, serif;">Holiday Eggnog Bread</span></h3><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;">1 box yellow cake mix <o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;">1/4 cup butter, softened<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;">2 large eggs <o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;">2 tablespoons rum<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;">1 1/2 cups eggnog<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;">Preheat oven to 350 degrees. Grease two loaf pans.<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;">Beat eggs first then add the rest of the ingredients and mix well. Pour into prepared loaf pans.<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;">Bake for 45 minutes. Allow to cool, then remove from pans.<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;">Yield: 2 loaves<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><span style="font-family: Cambria, serif;"> </span></p><p class="MsoNormal" style="font-family: Times; margin: 0in;"><o:p> </o:p></p>Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-21033346610253999322020-11-16T09:27:00.001-08:002020-11-16T20:02:36.574-08:00Tis the Season…for Eggnog<p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Almost a decade ago, my two oldest children rented a house together on one of the best blocks in Redwood City. The day they moved in, neighbors came by to welcome them, drop off a list of everyone’s phone number, and tell them about the Facebook group that the neighborhood had. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">In the years since, we’ve become part of that neighborhood by extension. The annual Easter Eggstravaganza and fall Oktoberfest have been highlights, where the street is blocked off and everyone shares in food and drink, games and karaoke. Halloween is an event, where over 500 kids come through to see all the decorations. Memorial Day, Fourth of July and Labor Day are often celebrated at The Resort, a beautiful home where one couple has a pool and a tiki bar and doesn’t mind a neighborhood invasion. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqp6tBkBUpeQ0uR9xdF_YQQUJNXFl-Juxkf1vRJskT8dL8w3FrEcmENaPQpbqhXNZKVCigGSfMXvNJeVPTdLF6bqPKiL_aOfCFSwYAQrsh2dTqH2ovX97BXqKAL7wY-lJaUm1y/s480/bobby.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="459" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqp6tBkBUpeQ0uR9xdF_YQQUJNXFl-Juxkf1vRJskT8dL8w3FrEcmENaPQpbqhXNZKVCigGSfMXvNJeVPTdLF6bqPKiL_aOfCFSwYAQrsh2dTqH2ovX97BXqKAL7wY-lJaUm1y/s320/bobby.jpg" width="320" /></a></div><br />Spending time with these generous and friendly people was a highlight of our time in the suburbs and we do miss it now being in the mountains. While we have been back for events since we moved, those events have been a little less sparkly and joyful due to the death of the street’s matriarch. Bobby was a gregarious, and sometimes outrageous, woman…one I think I’d like to be when I grow up. She often had wildly colored hair, brightly decorated nails, loved her Four Roses bourbon, and had a great laugh. She also made the very best eggnog I’ve ever had, although I rarely got much of it, as Mr. B quickly drank copious amounts whenever she delivered it to our house. <o:p></o:p><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Last week, Bobby’s daughter kindly shared the recipe for her eggnog, which not surprisingly contains her beloved Four Roses. She told Brilliant Daughter and me that Bobby would want us to have it. And because it’s just so darn stinkin’ good, I wanted to share it as well. It’s the perfect time for it, with the holidays winging our way.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">So, a big “Cheers” to Bobby, may she smile down upon us as we enjoy this delicious beverage. And “cheers” to all of you, hoping you have a happy and healthy holiday season.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><h3 style="text-align: left;">Bobby’s Famous Eggnog<span face="Calibri, sans-serif"> </span></h3><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">12 egg yolks<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 cup sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 tablespoons vanilla<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 quarts half and half<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">¼ cup Meyers dark rum<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">¾ cup Four Roses bourbon<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Cinnamon and nutmeg to taste<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Blend egg yolks, sugar and vanilla with a hand or stand mixer until light yellow. Add the half and half slowly and mix completely. Add in rum and bourbon, then stir in cinnamon and nutmeg. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Refrigerate immediately. Good for up to two weeks. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><h3 style="text-align: left;">Side Notes:</h3><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">And while it may be sacrilege to utilize this delicious eggnog into anything other than a beverage, you might want to use it to make eggnog bread, which is a simple treat that is easily frozen for later enjoyment and makes a nice gift to neighbors. I’ll share that recipe later this week.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">And don’t throw out those egg whites either. They can be scrambled for a healthy breakfast or made into these delicious meringues, which are <strong><span style="font-weight: normal;">sweet and chocolate-y and will satisfy the biggest sweet tooth and the dieter alike—as they are only 30 calories apiece.</span></strong><strong><span style="font-weight: normal;"><o:p></o:p></span></strong></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><h3 style="text-align: left;">Chocolate Chip Meringue Cookies</h3><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">4 egg whites, at room temperature<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 teaspoon vanilla<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1/4 teaspoon cream of tarter<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 1/3 cup granulated sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 1/3 cups mini chocolate chips<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Preheat oven to 275 degrees. Line a cookie sheet with Silpat or parchment paper. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">In a medium mixing bowl with whisk attachment bowl, beat egg whites on super high speed until soft peaks form. Add cream of tarter and vanilla and mix again for 30 seconds. Scrape the bowl and return to high speed and add sugar 2 tablespoons at a time. Beat on high until the meringue holds very stiff peaks. Gently fold in the chocolate chips.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Drop mixture by rounded tablespoon 2 inches apart on the prepared cookie sheet (a mini ice cream scoop makes even-sized domed cookies; a pastry bag yields cookies with a gentle swirl pattern). Bake the cookies in the oven for 25 minutes or until the bottoms of the cookies are lightly browned. Turn oven off and let cookies finish cooking for 15 minutes. Remove and transfer cookies to a wire rack and allow to cool.<o:p></o:p></p>Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-15791462249111781552020-08-13T10:11:00.004-07:002020-08-13T10:13:01.220-07:00Time for Gringa Taquitos and a Specialty Cocktail<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUvKt1eWAHrUe4oUGqPIZSFbjSXlLUmRQWEqpvnzylylqXWqKdRLPwGdZ4Lna8O5lMG91X_8QTpnKXbiBebAjt9KQjdVc93mmF9tcKdm5DljpzG7uBz8jBkZ04iUsR3-NvRRe/s2048/drink.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUvKt1eWAHrUe4oUGqPIZSFbjSXlLUmRQWEqpvnzylylqXWqKdRLPwGdZ4Lna8O5lMG91X_8QTpnKXbiBebAjt9KQjdVc93mmF9tcKdm5DljpzG7uBz8jBkZ04iUsR3-NvRRe/s640/drink.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span face="" style="font-family: calibri, sans-serif; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p>The other day, my son went to a friend’s house to do some electrical work. While he was there, his friend’s mother-in-law made taquitos (aka flautas) from scratch for lunch. His retelling this had a very subtle subtext: Why don’t you make homemade taquitos?</o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">It’s true, I don’t make taquitos. I do make homemade tamales, ceviche, carnitas, and other assorted Mexican dishes, despite the fact that I am wholly European in origin (unlike aforementioned mother-in-law). I don’t make taquitos because I don’t do any fried foods. No fried chicken, no fish and chips, no onion rings. My only concession is beignets, which are soooo worth the trouble to make and the oil to fry them in. <o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">Then the other day I ran across a recipe for a baked taquito in a magazine. I remembered my daughter making baked chimichangas back in the day and thought this might be a good alternative. And since I just made a dozen pints of homemade salsa, this would be a good accompaniment.<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">Turns out, making taquitos is a pretty simple thing to do. They make for a quick snack or easy dinner and can be filled with all manner of things. The original base recipe calls for avocado, pinto beans, shredded rotisserie chicken (from the store) and cheese. But you can substitute black beans, fresh (canned or frozen) corn, refried beans, leftover steak or pork, or sautéed veg (maybe kale and zucchini, which are in season now). They can easily be made vegan or vegetarian, or spiced up with some fiery jalapenos or serrano peppers. You are limited only by your imagination and what is in your fridge and pantry. <o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">By baking the taquitos, you still get the crunch of a fried taquito, but without the added oil and calories. So, it’s a healthy version that both kids and adults will love. And love them we did….<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">But in all fairness, my son wasn’t around when I made these, so I invited the neighbors. Hence that really lovely looking cocktail at the top of the post. It was bribery to get them over to test my recipe. They all agreed that the taquitos and the cocktail were superb. <o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">As for the cocktail, I made some fresh watermelon juice and squeezed some limes, which I added to vodka. It needed a bit more something, so I decided to add some of the lemon balm syrup I make. Perfecto! Slightly sweet and tart at the same time, and very refreshing on what was a very hot day. <o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><b>Side Note</b>: <i>Lemon balm is part of the mint family, growing pretty prolifically without much care. Pour boiling water over and steep for a calming tea that can help anxiety and insomnia. The tea is also good for colds and flu. During the summer, I chill the tea and drink it iced with a bit of the syrup, which is just 1 cup water, 1 cup sugar, 1 lemon cut into fourths and a big bunch of lemon balm (leaves and stems). Bring to a boil and cook until sugar is melted, then let it steep for 10-15 minutes and strain. Syrup can be used in hot or cold tea or any cocktail which could benefit from a sweet and subtle lemon flavor. <o:p></o:p></i></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><span style="color: red;">My modified taquito recipe can be found after the jump.</span><o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><br /></p><span><a name='more'></a></span><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><br /></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p><span style="font-size: 14pt;">Gringa Taquitos</span></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">2 ripe avocados, pitted, peeled and roughly chopped<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">1 15-ounce can pinto or black beans, drained and rinsed<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">1/2 cup salsa (red or green)<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">2 tablespoons lime juice (1 lime)<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">2 garlic cloves, minced<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">1/2 teaspoon salt<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">2 cups shredded chicken <o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">4 ounces shredded cotija, cheddar, or jack cheese<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">¼ cup minced cilantro<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">12 six-inch flour tortillas (white or whole wheat)<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">For serving:<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">Salsa<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">Sour Cream<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">Preheat your oven to 400 degrees and spray two cookie sheets with cooking spray. (Do not use a silpat or parchment here, you need the spray to help crisp up the outside of the taquitos.)<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">Place avocado, beans, salsa, lime juice, garlic and salt in a large bowl. Stir to combine and then lightly mash with a fork or potato masher. You want it halfway between smooth and chunky. Fold in your shredded chicken, cilantro and cheese. <o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">Spoon about 1/3 cup of the filling onto each tortilla, mounding in a line across and leaving about a half-inch uncovered at each end. Roll up each taquito and place on the baking sheet with the seam side down, leaving two inches between each one. <o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;">Spray the tops of all the taquitos with cooking spray and bake until filling is hot and bubbly and they start to brown. This should take about 15 minutes. Flip each taquito so the seam side is up and allow to bake for an additional 5-8 minutes. Serve with salsa and sour cream.<o:p></o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: calibri, sans-serif; margin: 0in;"><b>NOTE</b>: <i>In addition to my homemade tamales, I also make <a href="http://eatingsuburbia.blogspot.com/2009/02/after-gringa-carnitas-come-gringa.html" style="color: #954f72;">gringa tamales</a> and a <a href="http://eatingsuburbia.blogspot.com/2007/06/gringa-carnitas.html" style="color: #954f72;">gringa carnitas</a>, both of which are super easy versions of the originals. Be sure to check them out.<o:p></o:p></i></p>Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-78227459401849421652020-05-26T10:02:00.000-07:002020-05-26T10:02:11.327-07:00Tiny Tea Cakes: Two for the Price of One!<span style="font-family: Calibri, sans-serif;">Tea is a bit of a family tradition. Both my nana and papa emigrated from the UK and were avid tea drinkers. It’s the only caffeine I had until I was well through college and learned what real coffee beans tasted like. And while I start my day with a cup or two of Peet’s Major Dickasons, my go-to beverage the rest of the day is tea, be it hot or cold.</span><br /><div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt;">
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While Lipton was my early introduction to tea, I expanded to the Bigelow brand in my teens and herbals in college. While I am not a fan of flavored and fruity teas, I do love a good Earl Grey, and mint or chamomile after dinner. A culinary trip to Taiwan in 2004 got me more into leaf teas and certain blooming flower teas, as have my frequent forays to the U.K. over the last decade. <o:p></o:p></div>
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There are times when I wish I was a throwback resident in London, working in an office where the tea cart came round twice a day. But sometimes I pretend and make some little tea cakes and sit down in the afternoon with a pretty pot and cup and saucer. Occasionally I invite over friends or neighbors to partake in a little tea party.<o:p></o:p></div>
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Hence my constant search for a good tea cake to serve. In early March, before this whole shelter in place edict, two of my neighbors joined me for tea and I made my nanny’s shortbread along with cherry and almond tea cakes and some fresh strawberries. <o:p></o:p></div>
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I found the recipe on Pinterest and it’s actually from Martha Stewart. You use stemmed cherries, and the stems poke out the top of each little cake. The recipe calls for a fresh sweet cherry, like a Bing, but I had a jar of Trader Joes Pitted Amarena Cherries with Stems (in syrup) that I keep on hand for cocktails and ice cream sundaes. They worked really well. Up to you what type you use, just make sure they’re pitted!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_UPMGSqPJdAdYIZ_tgoNZIpsNnUd7Weh4tDg-BR7mc-AetP5QEr-Lyp4HE9ziJjDJxnPc32tmVUaD2OvJV8SHuyOiMtM4Nmyx_oK0hKN4Fq2HDu4LDaTQEm58EV0YsRf7dGn/s1600/lemon+tea+cakes.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="249" data-original-width="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_UPMGSqPJdAdYIZ_tgoNZIpsNnUd7Weh4tDg-BR7mc-AetP5QEr-Lyp4HE9ziJjDJxnPc32tmVUaD2OvJV8SHuyOiMtM4Nmyx_oK0hKN4Fq2HDu4LDaTQEm58EV0YsRf7dGn/s1600/lemon+tea+cakes.jpeg" /></a></div>
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I also made a really delicious batch of mini lemon tea cakes about two weeks prior to Easter. They originally appeared on the blog, <a href="https://backforseconds.com/glazed-lemon-bites/2/" style="color: #954f72;">Back for Seconds</a>, also found via Pinterest. I brought a basket of these little gems to each neighbor, along with decorated Easter cookies and a little bunny door decoration I made. We were a few weeks into the quarantine and I thought everyone could use a bit of cheer. <o:p></o:p></div>
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Both recipes are worth a share. Both are pretty darn easy to make and the lemon ones make a whopping 48, so they can be shared, as I did, or frozen for later consumption. <o:p></o:p></div>
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You’ll find the recipes after the jump….<o:p></o:p></div>
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Enjoy!<o:p></o:p></div>
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<b><span style="font-size: large;">Cherry and Almond Tea Cakes</span><o:p></o:p></b></div>
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<o:p> </o:p>Makes 30 </div>
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10 tablespoons unsalted butter,<o:p></o:p></div>
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1 cup all-purpose flour<o:p></o:p></div>
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1 1/4 cup almond meal (or finely ground unblanched almonds<o:p></o:p></div>
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1 cup granulated sugar<o:p></o:p></div>
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1 teaspoon coarse salt<o:p></o:p></div>
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5 large egg whites<o:p></o:p></div>
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4 teaspoons kirsch* (optional)<o:p></o:p></div>
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30 sweet cherries with stems, pitted<o:p></o:p></div>
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*<i>If you don’t want to use kirsch, or don’t have any on hand, you can use any other berry liqueur or 1 teaspoon of almond or vanilla extract</i><o:p></o:p></div>
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Preheat oven to 400 degrees. You’ll need enough mini muffin tins to make 30 tea cakes. Brush each of the 30 cups with either Pam or a bit of melted butter and dust each with flour. <o:p></o:p></div>
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Melt the unsalted butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top and remove the skillet from heat.<o:p></o:p></div>
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Whisk together flour, almond meal/ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in the kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.<o:p></o:p></div>
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Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen and unmold. Cakes can be stored in airtight containers at room temperature overnight.<o:p></o:p></div>
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<b><span style="font-size: large;">Glazed Lemon Bites</span><o:p></o:p></b></div>
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Makes 48 <o:p></o:p></div>
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<br />4 tablespoons unsalted butter, softened<o:p></o:p></div>
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1/4 cup oil<o:p></o:p></div>
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1 cup granulated sugar<o:p></o:p></div>
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2 tablespoons lemon zest<o:p></o:p></div>
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3 eggs<o:p></o:p></div>
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1/3 cup lemon juice<o:p></o:p></div>
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1/4 teaspoon salt<o:p></o:p></div>
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1 teaspoon vanilla extract<o:p></o:p></div>
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1 teaspoon lemon extract<o:p></o:p></div>
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1/4 teaspoon baking soda<o:p></o:p></div>
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1 teaspoon baking powder<o:p></o:p></div>
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1 tablespoon cornstarch<o:p></o:p></div>
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1 1/2 cup all-purpose flour<o:p></o:p></div>
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1/2 cup sour cream<o:p></o:p></div>
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Glaze<o:p></o:p></div>
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1 cup powdered sugar<o:p></o:p></div>
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1-2 tablespoons lemon juice<o:p></o:p></div>
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<span style="font-size: small;">Preheat oven to 350 degrees. Grease 48 mini muffin cups. (You can use paper liners if you prefer.)<o:p></o:p></span></div>
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<span style="font-size: small;">In a mixing bowl, cream the butter, oil, sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, mixing after each addition. Add lemon juice, salt, and both extracts and mix well.<o:p></o:p></span></div>
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<span style="font-size: small;">Add in half the flour and the baking soda, baking powder and cornstarch and mix thoroughly. Add in the sour cream and fully incorporate. Add the remaining flour until well mixed. <o:p></o:p></span></div>
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<span style="font-size: small;">Fill each muffin tin 3/4 full and bake for 8 minutes, or until a tester comes out clean. <o:p></o:p></span></div>
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<span style="font-size: small;">While the tea cakes cool, make your glaze by mixing the powdered sugar and lemon juice. Beat with a whisk until all lumps of sugar are gone. <o:p></o:p></span></div>
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<span style="font-size: small;">Take the tea cakes out of the tins and place on a baking rack set over a tray or piece of wax paper. Spoon a bit of glaze onto each cake or dip each into the glaze. <o:p></o:p></span></div>
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<span style="font-size: small;">Allow the glaze to cook before placing in airtight container. If you want to freeze some of these little gems, do so before glazing. The glaze will not hold up well when defrosted. <o:p></o:p></span></div>
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Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-4983009674341663282020-05-18T15:13:00.000-07:002020-05-18T15:14:26.673-07:00Gluten-Free Goodness<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt;">
I often entertain people who have food allergies or sensitivities. In this day and age, it’s really not uncommon. My own family has struggled through 3 generations of milk allergies, as well as sensitivities to alliums and nightshades. In fact, my most recent cookbook, <a href="https://www.amazon.com/Food-Love-Susan-Brady/dp/1979316406/ref=sr_1_1?dchild=1&keywords=food+is+love%2C+susan+brady&qid=1588952188&sr=8-1" style="color: #954f72;"><b>Food Is Love</b></a>, has a whole section on cooking with dietary restrictions. <o:p></o:p></div>
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One of the more common issues I see is gluten intolerance. So, I’m always on the lookout for tasty gluten-free recipes, particularly for desserts. I’ve got several tried-and-true recipes, tested by family and friends, but am always on the hunt for more. <o:p></o:p></div>
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Recently we hosted a social distancing Cinco de Mayo event for the neighborhood. We placed a fire pit in the middle of the cul-de-sac and everyone brought their own chairs and cups. Everything that was served was in single serving containers: tamales, sauce, tacos, street corn salad, gazpacho shooters, dulce de leche cupcakes, and Mexican wedding cookies. <o:p></o:p></div>
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Most of the items were already gluten free, except the sweet treats. As one of our neighbors cannot tolerate gluten, I decided to make a cookie reminiscent of the Mexican wedding cookies—a crumbly pecan round coated in powdered sugar. They’re a mess to eat but so delicious that you don’t care if white specks cover the front of your shirt. Of course, I’m partial to anything with nuts, which is one of the reasons that I love these. <o:p></o:p></div>
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My search yielded a simple recipe on the blog <a href="https://www.eatingbirdfood.com/" style="color: #954f72;">Eating Bird Food</a>. What I really liked about this version is that it only makes a dozen or so cookies. So, if you need a gluten-free cookie for just one or two guests, this is the recipe to use. (Of course, those of us that can eat gluten love these as well!) <o:p></o:p></div>
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The original recipe is for crescent-shaped cookies, with a yield of 23. I am highly suspicious of that number, as making round cookies only yielded 12. I suppose if you made them small enough, you might be able to squeeze out 11 more. So, it’s up to you on the shape and size of the cookies. You can make rounds or crescents and you can have 10-12 generously sized cookies or 20-24 tiny ones. Either way, you will not be disappointed. (And apologies for not having a picture of them.)<o:p></o:p></div>
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I also found that you can substitute almond meal for the almond flour. Almond flour is super fine and usually light beige or yellowish in color. Almond meal looks more like ground up almonds that had the skin on. I buy Trader Joe’s Almond Meal, as it is affordable and I can almost always use it interchangeably with almond flour.<o:p></o:p></div>
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Oh, and depending on the shortening you use—like Earth Balance—these can also be made in a for those who are strictly vegan. <o:p></o:p></div>
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Check out the delicious recipe after the jump….<o:p></o:p></div>
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<b><span style="font-size: large;">Gluten-Free Mexican Wedding Cookies<o:p></o:p></span></b></div>
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1 cup finely ground almond flour or almond meal<o:p></o:p></div>
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3 tablespoons softened butter, ghee, margarine<o:p></o:p></div>
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3 tablespoons confectioner’s sugar<o:p></o:p></div>
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½ teaspoon vanilla extract<o:p></o:p></div>
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1/8 teaspoon salt<o:p></o:p></div>
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1/3 cup finely chopped pecans<o:p></o:p></div>
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Confectioner’s sugar for dusting<o:p></o:p></div>
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Preheat over to 325 degrees and line a baking sheet with either parchment or a silpat.<o:p></o:p></div>
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Mix the almond flour, butter, sugar, vanilla and salt in a bowl until a cohesive dough forms. This takes a bit of work, and you may find that using your hands toward the end will help the dough come together. Add in your pecans and mix thoroughly.<o:p></o:p></div>
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Using a small ice cream scoop or a tablespoon, scoop out dough and roll into a ball.* Place 1 inch apart on the cookie sheet and smash slightly. Repeat until all dough has been used. Bake for 20 minutes or until they start to turn a light golden brown on top.<o:p></o:p></div>
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Remove from oven and cool on a rack for 15 minutes. Then roll each in a bowl of powdered sugar to thoroughly coat. <o:p></o:p></div>
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<i>*For crescents, roll your dough into a log and then shape in a crescent shape. <o:p></o:p></i></div>
Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-36908336379204039372020-05-11T11:00:00.002-07:002020-05-11T11:00:55.969-07:00Bread x Two<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoU6BkN76RNdE_S7F-GGzj9gtfFe4kn1a9zNQi5duqdowFzWJwOA1xBuf3L5t_Jgx143jg2DYuYhO-Wzu_NELwcgd52gXDcxdnvIYYC0zuO22kjKE_KVkx4HrQ7vUsYW-nSwh/s1600/bread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoU6BkN76RNdE_S7F-GGzj9gtfFe4kn1a9zNQi5duqdowFzWJwOA1xBuf3L5t_Jgx143jg2DYuYhO-Wzu_NELwcgd52gXDcxdnvIYYC0zuO22kjKE_KVkx4HrQ7vUsYW-nSwh/s400/bread1.jpg" width="300" /></a></div>
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I like to make bread and find the act of kneading to be very zen. I drift off as I work the dough into a nice smooth ball, ready for its second rise. Needless to say, I’ve been baking a fair amount of bread during this whole quarantine thing. Partly because I have the time, and partly because I hate making too many trips to the store, even though our county has been fairly devoid of any cases and no deaths whatsoever.<o:p></o:p></div>
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My neighbors have enjoyed this activity as well, as I share the bounty. They have learned that if they see yeast or flour in the store to grab it up for me. So I am doubly blessed, I get to eat fresh bread and I often don’t have to shop for the ingredients!<o:p></o:p></div>
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There are two recipes that I have been using a lot of. One is a variation on the <a href="https://eatingsuburbia.blogspot.com/2012/04/5-minute-artisan-bread.html" style="color: #954f72;">5 Minute Artisan Bread</a>, that I’ve been making for the past 8 years. Everyone in the family makes a version of this 5-minute bread, which is a crusty loaf of goodness. The problem is that the 5 minutes is the hands-on time. While the bread requires no kneading per se, it does take 12 to 18 hours to rise. I don’t always want to wait that long. So, I’ve tried a few different alternatives to mimic it and hit upon one that I modified to fit with the utensils I own.<o:p></o:p></div>
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The recipe for the <b>Rustic Italian Crusty Bread</b> comes from the <a href="https://ciaoflorentina.com/" style="color: #954f72;">Ciao Florentina blog</a>. This dough does not need to be kneaded and it only takes about 2-3 hours to rise and another 45 minutes to bake. The original recipe calls for it to be baked on a pizza stone, which I don’t own. So, I split the dough in half and cooked each half in my cast iron enameled pans. This also makes it easier to share with neighbors. (Original recipe can be found <a href="https://ciaoflorentina.com/rustic-crusty-bread-recipe/" style="color: #954f72;">here</a>.)<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2o6O-2LFvFJFPQ6Xud-jvwjVaq2Cm-yPyXDxprSNxZQa3AxjrDDfYZmHJOLL_re4BJoZnakoZ-_q7pF9HDeGbW1oZkIJCiQTmGYC31heZaUC_ReGeIiDym9mNRDkIS8TvBrj/s1600/bread2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2o6O-2LFvFJFPQ6Xud-jvwjVaq2Cm-yPyXDxprSNxZQa3AxjrDDfYZmHJOLL_re4BJoZnakoZ-_q7pF9HDeGbW1oZkIJCiQTmGYC31heZaUC_ReGeIiDym9mNRDkIS8TvBrj/s320/bread2.jpg" width="320" /></a></div>
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The second recipe we are loving right now comes from the blog, <a href="http://sundaymorningbananapancakes.yummly.com/" style="color: #954f72;">Sunday Morning Banana Pancakes</a>. I wanted something a bit earthy that included molasses, and her Maple Molasses Oatmeal Boule was the perfect find…and it makes two loaves! This bread is heavenly when right out of the oven, with a schmear of butter and a sprinkling of salt. It’s also great with some lemon curd and can be used for sandwiches or as an accompaniment to a hearty soup or stew. You won’t be disappointed. <o:p></o:p></div>
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<b>Note</b>: <i>Both of these recipes are very forgiving, so if you are a breadmaking novice, there’s almost no way to screw these up, so give em a try. </i><o:p></o:p></div>
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Recipes for both these breads can be found after the jump…..<o:p></o:p></div>
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<b><span style="font-size: large;">Rustic Crusty Italian Bread</span><o:p></o:p></b></div>
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Makes 2 loaves<o:p></o:p></div>
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1 package <b><u>instant</u></b> dry yeast (about 2 1/4 teaspoons<o:p></o:p></div>
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6 1/4 cups all-purpose flour<o:p></o:p></div>
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2 teaspoons salt<o:p></o:p></div>
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3 cups warm water<o:p></o:p></div>
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<span style="color: #333333; letter-spacing: 0.4pt;">In a large mixing bowl add the flour, salt and yeast. Using a whisk, mix to combine. (You can use a Kitchen Aid-type mixer with a paddle attachment, but this comes together so quickly, why bother?!)<o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.4pt;">Pour in the warm water and keep mixing until all the ingredients are incorporated and no loose flour remains. You should have a soft dough (which may stick to the side of the bowl a bit. No worries.) Cover the bowl tightly with plastic wrap and cover again with a tea towel. Let rise for 2-3 hours at room temperature.<o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.4pt;">About 30 minutes before you’re ready to bake, turn on your oven to 450 degrees and place two enamel cast iron pans on a middle rack. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create steam that will cause the crust to become crispy as it bakes. <o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.4pt;">Once you’re ready to bake, sprinkle flour on your kitchen counter and dump the bread dough out onto it. Use a spatula to get it all out. Cut the dough in half. With floured hands, fold each half of the dough onto itself forming it into an oblong loaf. Do not knead the dough or handle it too much. <o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.4pt;">Place each loaf of dough into your hot pans and cut slits in it using kitchen shears or a knife.<o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.4pt;">Bake the bread for about 45 minutes until golden brown all over and cooked through.<o:p></o:p></span></div>
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<b><span style="color: #333333; letter-spacing: 0.4pt;"><span style="font-size: large;">Maple Molasses Oatmeal Boule</span><o:p></o:p></span></b></div>
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<b><span style="color: #333333; letter-spacing: 0.4pt;">Makes 2 loaves<o:p></o:p></span></b></div>
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<span style="color: #222222;">5 teaspoons dry active yeast<o:p></o:p></span></div>
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<span style="color: #222222;">2 cups warm water<o:p></o:p></span></div>
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<span style="color: #222222;">1/3 cup molasses<o:p></o:p></span></div>
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<span style="color: #222222;">1/2 cup pure maple syrup<o:p></o:p></span></div>
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<span style="color: #222222;">1 tablespoon kosher salt<o:p></o:p></span></div>
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<span style="color: #222222;">1 cup oatmeal (1 minute, 5 minute, or steel cut), ground in food processor<o:p></o:p></span></div>
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<span style="color: #222222;">5 - 6 1/2 cups all-purpose flour<o:p></o:p></span></div>
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<span style="color: #222222;">1 teaspoon canola oil <o:p></o:p></span></div>
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<span style="color: #222222;">In a large mixing bowl add yeast and warm water. Allow to sit for about 5 minutes until the yeast begins to bubble. Then add in the maple syrup, molasses and salt. Stir until well combined.<o:p></o:p></span></div>
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<span style="color: #222222;">Using a wooden spoon, stir in ground oats and 4 cups of the flour. Your dough should be tacky and moist. Turn it out onto a well-floured surface and knead in remaining flour 1/2 cup at a time. Add just enough to keep the dough from sticking to your hands and work surface. Then knead until smooth, about 8 minutes.<o:p></o:p></span></div>
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<span style="color: #222222;">Pour the oil into a large bowl and coat all sides. Place your dough into the bowl </span><span style="color: #333333; letter-spacing: 0.4pt;">and cover the bowl tightly with plastic wrap and then with a tea towel. Allow to rise in a warm spot for 1 to 1 1/2 hours, until double in size. <o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.4pt;">Punch down your dough and turn it out onto a lightly floured surface. Divide dough in half and shape each into round loaves. Place your rounds on a baking sheet lined with parchment or a silpat and cover with your tea towel for about 40 minutes. <o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.4pt;">Preheat your oven to 425 degrees and put a second baking sheet on the bottom rack. Put a kettle on to boil with about 2 cups of water. <o:p></o:p></span></div>
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<span style="color: #222222;">Once the bread has completed its second rise and the oven is preheated, dust each loaf with flour and using a serrated knife slice 3 lines into the top of each round. Place your bread on the middle rack of the oven and pour your boiling water onto the second pan on the bottom to create steam. (Watch out, that steam will hit you right in the face!)<o:p></o:p></span></div>
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<span style="color: #222222;">Bake for about 25 minutes or until the crust is brown and when the bottom of the loaf is tapped it sounds hollow.<o:p></o:p></span></div>
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Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-91648201738150781242020-05-06T11:21:00.001-07:002020-05-06T11:21:47.723-07:00Tasty Taco Tuesday<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt;">
I love a good alliteration and I love a good taco, so I’m bringing you an easy, tasty recipe, perfect for any time of year. <o:p></o:p></div>
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During this quarantine, we have tried to do takeout from one local dining establishment every week. Several weeks ago, The Standard Pour in Sonora offered Taco Tuesday, and we did a big order to share with the neighbors. We got shrimp, carne asada, grilled chicken and pork. All the proteins, as well as the accompaniments, came in individual containers and we built our own. We ate everything and enjoyed every bite.<o:p></o:p></div>
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This week I wanted to do my own Taco Tuesday. I had some frozen shrimp I’d bought on sale and a recipe I wanted to try for honey-chipotle shrimp tacos. So, I defrosted two pounds of shrimp and set out to make my own tortillas. <o:p></o:p></div>
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You’re saying, “What?!?!?” This meal is supposed to be easy.”<o:p></o:p></div>
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The recipe overall is definitely easy. I certainly don’t expect you to make your own tortillas. I just had some time on my hands and happened to have some masa flour left from making tamales, so I thought I’d give it a go. And to be perfectly honest, most store-bought corn tortillas are actually really good and probably beat mine all to hell, especially as I didn’t have a tortilla press and if I described how I made them so perfectly round you would laugh your ass off. But I digress….<o:p></o:p></div>
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This meal is super simple, taking about 10 minutes of prep and 4-5 minutes to cook. Can’t beat that! Now, the shrimp have a little kick to them, so this may not be the best option for small children, but adults will gobble these tacos up. I served them with some homemade black beans, but they’d also be great with some grilled corn on the cob and charred green onions, or plain old refried beans. (Actually, they’d probably be good with burnt cauliflower or overcooked peas, they’re just that good.)<o:p></o:p></div>
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The shrimp is served with a nice avocado crema, chopped cilantro, thinly sliced onion and cabbage. Some nice slivered radishes would also be delicious<o:p></o:p></div>
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The recipe serves 4, but it can easily be doubled to serve 8, which is what you will want to do when this whole quarantine is over. In fact, throw in some ice-cold beer and frosty margaritas to wash it all down with and toast to your survival!<o:p></o:p></div>
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<span style="font-size: x-small;"><b>Note</b>: <i>The recipe calls for medium-large shrimp, which run about 31-40 per pound. I often get larger shrimp on sale and there’s no reason not to use them. You can either cut them in half lengthways or in thirds crossways…whatever is easier.</i></span><o:p></o:p></div>
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<b>Honey-Chipotle Shrimp Tacos<o:p></o:p></b></div>
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1 pound medium-large raw shrimp, shelled and deveined<o:p></o:p></div>
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2 tablespoons adobo (from a can of chipotles in adobo*)<o:p></o:p></div>
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2 tablespoons honey<o:p></o:p></div>
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2 tablespoons corn or vegetable oil<o:p></o:p></div>
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1/2 head Napa cabbage, thinly sliced<o:p></o:p></div>
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1 small red onion, thinly sliced<o:p></o:p></div>
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3 limes, cut in wedges<o:p></o:p></div>
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Salt<o:p></o:p></div>
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1 avocado<o:p></o:p></div>
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1/2 cup each sour cream and mayonnaise <o:p></o:p></div>
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1/2 bunch cilantro, chopped<o:p></o:p></div>
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Corn tortillas<o:p></o:p></div>
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Make the shrimp marinade by mixing the adobo sauce and honey. Toss in your shrimp and stir to thoroughly coat all the shrimp. Set aside. <o:p></o:p></div>
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To make the avocado crema, mash the avocado and then sprinkle with the juice of half of a lime and a bit of salt. Mix in the sour cream and mayo and stir until no lumps remain. <o:p></o:p></div>
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Take the thinly sliced onions and toss with lime juice from 2 of the lime wedges and a half teaspoon of salt.<o:p></o:p></div>
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Next, you’ll want to heat your tortillas—on the stove, on the grill or in the microwave—and keep warm. <o:p></o:p></div>
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Meanwhile, heat the oil in a large nonstick fry pan on medium-high. When it gets hot, gently toss in your shrimp and cook for 3-5 minutes, stirring occasionally. Cook time will be dependent on how hot your pan is, how crowded the shrimp are, and how large the shrimp pieces are. The shrimp is done when it has turned completely pink. <o:p></o:p></div>
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Top a warm tortilla with your shrimp, a squirt of lime juice, a good dollop of the avocado crema, then the onions, cilantro and cabbage. Dig in and prepare to be amazed!<o:p></o:p></div>
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Serves 4<o:p></o:p></div>
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*<i><span style="font-size: x-small;">You can use the leftover chipotles in <a href="http://eatingsuburbia.blogspot.com/2011/02/happy-accidents.html" style="color: #954f72;">this delicious Chipotle Cream Sauce</a>, an all-purpose sauce that has some heat to it. I have used it in all varieties of Mexican dishes, from tacos to burritos and as a dressing for taco salads. It also works well as a pasta sauce and a dip for chips.</span></i><o:p></o:p></div>
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Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-86045904357343159032020-04-28T09:28:00.000-07:002020-04-28T09:43:03.717-07:00The Etiology of Bubba Pasta<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 12pt;">Yesterday was my nephew’s birthday. A senior in college, he turned 22 and could have had anything he wanted for dinner (with some limitations due to the current pandemic). I suggested he ask his father to grill a nice tomahawk steak, something I know he has enjoyed in the past and is a rare indulgence. He informed me that they would be having “Bubba Pasta” for dinner. I was surprised and delighted at the same time, as this was a very simple dish I introduced to him a few years ago.</span></div>
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Now for the tale…. Thirty years ago, we began camping at Pinecrest Lake in Northern California’s Stanislaus National Forest. We started out with two other families, with adults outnumbered by kids. Six adults and at minimum 9 children (who often brought along friends!). We had our hands full and lots of mouths to feed, but one thing we didn’t compromise on was food. Yes, there was the occasional bowl of cereal for breakfast or burgers for dinner, but we refused to dumb down our palates just because we were out in the woods.<o:p></o:p></div>
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We had jambalaya, chicken tikka, steak and potatoes, shrimp tacos, along with nice wine and cold margaritas. One of our annual staples was a pasta dish that was simple and quick in preparation but enjoyed by everyone. It never had a name, and I’ve never really written down the recipe, even though I have now published three cookbooks. My friend, the mother of three of the campers, always made sure it was on the menu.<o:p></o:p></div>
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The dish consists of pasta, bacon, garlic, Roma tomatoes, cilantro, Parmesan and olive oil. You probably have everything in your house to make it right now. If not, you can certainly substitute what you do have.<o:p></o:p></div>
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Most any pasta will work with this, although we traditionally use either bow tie or fusilli. The chopped ingredients adhere best to these two types. We originally started out using very cheap and thin cut bacon, since we were feeding a crowd. It actually works really well, but diced pancetta is a great substitute, and I often dice up my smoky home-cured bacon for a real treat. I think garlic is essential to the taste and flavor, but you can omit if you’re out of it.<o:p></o:p></div>
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The Roma tomatoes were always the tomato of choice as they are meaty without a lot of seeds. But you can sub in any type of tomato, although it’s best if you deseed them – or you can leave them out entirely, as we often do since several in the family do not like tomatoes. I believe that cilantro is also integral to the flavor of this dish, but many people have the gene that makes cilantro taste like soap, so you can sub in basil.<o:p></o:p></div>
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A good hard cheese is an absolute must. It can be Parmesan, Romano, Grano Padano, or even Asiago. You can use shredded or grated, as both work well. The olive oil is a necessity if you use a leaner bacon or pancetta, as you need something to coat the pasta. I don’t believe there is any good substitute for a nice olive oil, and you can even use a fruitier olive oil if you have it. <o:p></o:p></div>
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Said nameless pasta dish came to be known as Bubba Pasta due to the fact that my nephew’s nickname is Bubba, a moniker he earned as a toddler. Now 6’4” and an All-American collegiate volleyball player (says this very proud auntie), he still answers to the name. And this has become his favorite pasta dish since he first tasted it three years ago when he vacationed with us at Pinecrest Lake (albeit in a cabin not a campground).<o:p></o:p></div>
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So happy birthday Bubba! Hope you enjoyed your birthday dinner!<o:p></o:p></div>
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<b>On a side note:</b> That first foray to Pinecrest thirty years ago led us to give up our hectic Bay Area life two years ago and move to the mountains, just about 15 miles down the hill from the lake. Best move we ever made, and I know there will be lots more Bubba Pasta in my future here.<o:p></o:p></div>
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<b><span style="font-size: 14pt;">Bubba Pasta<o:p></o:p></span></b></div>
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Serves 4-6<o:p></o:p></div>
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1 pound bow-tie or fusilli pasta<o:p></o:p></div>
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1/2 pound diced bacon or pancetta<o:p></o:p></div>
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4-6 cloves garlic, minced<o:p></o:p></div>
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4 Roma tomatoes, seeded and diced<o:p></o:p></div>
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1 bunch cilantro, leaves only<o:p></o:p></div>
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1/2 cup grated or shredded Parmesan cheese, plus extra for serving<o:p></o:p></div>
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Olive oil, as necessary<o:p></o:p></div>
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a few twists of fresh ground pepper</div>
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Fill a large pot with salted water and place on high to boil. While water is heating up, dice your bacon, garlic and tomatoes. Pull the leaves off your cilantro stems.<o:p></o:p></div>
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Just as your water is coming to a boil heat a large fry pan or dutch oven to medium heat.<o:p></o:p></div>
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Place your pasta in the boiling water and set a timer to cook. Meanwhile, add your bacon to the hot pan and begin to cook. (If using pancetta, I recommend that you use a few tablespoons of olive oil to cook it in.) Stir the bacon regularly so that it gets evenly cooked. When it is almost done, add in your garlic and saute for a minute or two. (Do not, I repeat, do not drain the bacon grease, as this is what makes this pasta dish sooooo good.)<o:p></o:p></div>
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At this point your pasta should be ready. (If not, turn off your bacon/garlic mixture.) Drain your pasta. Add the tomatoes to the bacon mixture and stir for a minute. Turn off the heat and add in your pasta and the cilantro and stir to evenly coat. If the pasta seems a bit dry, add some olive oil. Toss in the parmesan and fresh ground pepper and give it a quick stir.<o:p></o:p></div>
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Voila, you’re done and barely 30 minutes has elapsed. How’s that for a quick and delicious dinner that everyone will love. (Well, except for vegetarians and vegans….)<o:p></o:p></div>
Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-15520417945766437572017-05-21T10:27:00.000-07:002017-05-21T10:27:12.577-07:00Pinterest for Breakfast<div class="MsoNormal">
You know, Pinterest can be a time suck. Especially when you
are new to the social media site. But over time, I have come to enjoy my time
with Pinterest. It keeps me occupied during lulls in Giant’s games, helps me
decide on projects to introduce at my monthly craft circle, and it provides me
with a never-ending wealth of recipes. <o:p></o:p></div>
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I have Pinterest boards for Breakfast, Lunch, Appetizers,
Dinner, and Dessert. There is a general Food category, Party food, High Tea, and
Inspired Food, which I share with Brilliant Daughter. Easter, Halloween, and
Christmas boards all have food items on them, and there’s a secret Paleo/Atkins
board when I want a substitute for carbs. <o:p></o:p></div>
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Needless to say, that’s a whole lotta pins. <o:p></o:p></div>
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So, I thought I would share some of my more positive
experiences with Pinterest recipes. (Because, believe me, not all recipes turn
out wonderfully….)<o:p></o:p></div>
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I thought I would start with two breakfast items: <b style="mso-bidi-font-weight: normal;">Lemon-Blueberry Bread</b> and <b style="mso-bidi-font-weight: normal;">Cinnamon Swirl Donut Bread</b>. Back in the
day…when all my kids were at home, I often made breads, muffins, scones,
coffeecakes, etc. Over the last few years, these items have been few and far
between. But I now cook every week for a friend with cancer.<span style="mso-spacerun: yes;"> </span>I like to include both a breakfast item and a
dessert, along with 3 meals. (The more calories, the better.) So, I spend every Saturday and/or Sunday on food
prep and baking.<o:p></o:p></div>
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The Blueberry-Lemon Bread recipe originally came from <b style="mso-bidi-font-weight: normal;"><a href="http://www.glorioustreats.com/2016/03/lemon-blueberry-bread.html">Glorious
Treats</a>.</b><span style="mso-spacerun: yes;"> </span>Her pictures are far
more appetizing than mine could ever be, so I didn’t even bother with snapping
a photo. This moist breakfast bread is the perfect foil for my Meyer lemons.
(And yes, I still have about a dozen left on the tree!) <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaezvQIOrKZhEx5VSFLRMONUuC553xCvMRvtmuNJz89Q-ns3YtX2fQa8q155c8-mmIa5Eyv6Dd9qW0S1RHSLgxbOBdZeolxjRj8HANalPctJPcVeMytBK0mGon9fYSwPM0qf5/s1600/lemons+zested+copy.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaezvQIOrKZhEx5VSFLRMONUuC553xCvMRvtmuNJz89Q-ns3YtX2fQa8q155c8-mmIa5Eyv6Dd9qW0S1RHSLgxbOBdZeolxjRj8HANalPctJPcVeMytBK0mGon9fYSwPM0qf5/s320/lemons+zested+copy.JPG" width="320" /></a></div>
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The tartness of the lemons with the sweetness of the
blueberries, all tucked nicely into a slightly sweet and dense cake-like quick
bread was a big hit with all who tried it. Perfect with a cup of tea (or
coffee), good for morning or afternoon (or even for dessert!). You will not be
disappointed. I promise.<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;">Note</b>: <i style="mso-bidi-font-style: normal;">I also tried making this bread with dried
blueberries, but it just didn’t work. You need the moisture of the fresh
berries to keep the bread from being too dry. While it was still tasty, it was
only about 40% as good as the original recipe using fresh blueberries. </i><o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;">Blueberry-Lemon Bread
recipe can be found <a href="http://www.glorioustreats.com/2016/03/lemon-blueberry-bread.html">here</a>.
<o:p></o:p></b></div>
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My second Pinterest find for today is Cinnamon Swirl Donut
Bread from <b style="mso-bidi-font-weight: normal;"><a href="http://www.laurenslatest.com/cinnamon-swirl-donut-bread/">Lauren’s Latest</a>.
</b>I chose this recipe because it reminded me of one of the first things I
learned to cook in high school home ec. We made these very simple plain cake
muffins. No spices or fruit or nuts inside. Just a plain cake muffin. But when
they came out of the oven, and were still warm, we rolled them in melted butter
and then in a cinnamon-sugar mixture. <o:p></o:p></div>
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Oh. My. God. They were delicious. I must have made those
things dozens of time every year until I went to college. (Then I lost the
recipe and the internet wasn’t a thing way back then.)<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGpiE290wc0egO-60fOvX7N1HF7soPazSyh81A8eq9CKshHzl04bsMMEd5-JCYGUIqd4r-8O75Y1blaqpp5NI_XjKWXpk5e0RIS-lEtDRkIrBF339ed8dHv6WjerCQ_CjBjkh/s1600/cinn+swirl+bread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGpiE290wc0egO-60fOvX7N1HF7soPazSyh81A8eq9CKshHzl04bsMMEd5-JCYGUIqd4r-8O75Y1blaqpp5NI_XjKWXpk5e0RIS-lEtDRkIrBF339ed8dHv6WjerCQ_CjBjkh/s320/cinn+swirl+bread.jpg" width="240" /></a>This recipe has a similar bent, but instead of that plain
cake mixture, it has a swirl of tasty cinnamon goodness. It took only about 5
minutes to make it and there are no fancy ingredients. In fact I had everything
in the house, except the buttermilk, and you can make your own quite easily. <o:p></o:p></div>
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In essence, you have a tasty batter, of which you take out ½
cup and add a bit of cinnamon and molasses. Then you layer your plain
mixture—cinnamon mixture—plain mixture and then give it a quick swirl. Pop it
in the oven for 45 minutes and let it cool for about 10. While it cools, you melt
some butter and make the cinnamon-sugar coating. (I put the butter in a sheet
cake pan and then in the cooling oven to melt.)</div>
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Pop out the bread, roll it into the butter and then coat all
sides with the sugar. We actually had some while it was still slightly warm –
better than any donut I’ve ever had. Seriously, you’ve got to try this, but be
prepared; it won’t last for long!<o:p></o:p></div>
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<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Cinnamon Swirl Donut
bread recipe <a href="http://www.laurenslatest.com/cinnamon-swirl-donut-bread/">here</a>.
<o:p></o:p></b></div>
Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-61894264470425849562017-01-02T11:54:00.000-08:002017-01-02T11:54:46.110-08:00#FAIL<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSy1EygQLIL23ZOYvYMqmOpTlqvTFaOsubUVbCvYtEobKROrZJ7l3NDLNYwC4EbbfwC93fsXN888T3SMdNQ1oizC0qjz9sLkoXydqjNy_tf_xXBuXqfgvQKFmhmtOqLKYbQBM9/s1600/choc+cake1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSy1EygQLIL23ZOYvYMqmOpTlqvTFaOsubUVbCvYtEobKROrZJ7l3NDLNYwC4EbbfwC93fsXN888T3SMdNQ1oizC0qjz9sLkoXydqjNy_tf_xXBuXqfgvQKFmhmtOqLKYbQBM9/s320/choc+cake1.jpg" width="239" /></a></div>
<div class="MsoNormal">
Yep, that’s what it’s been like at my house. I’ve attempted
two desserts—one for Christmas Eve and one for New Year’s Day—and both have
been failures in one way or another. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Desserts are my forte and I usually attack them with gusto
and typically produce great results. But recipe errors, missteps, and my
inability to make a presentable layer cake all contributed to these epic fails.
Well, maybe not epic. Both desserts were tasty, but not without some wasted
time, ingredients and consternation.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Let’s start with the Christmas Eve dessert. I actually found
this dessert back on November 28<sup>th</sup> and excitedly sent the recipe to
my brother, who we would be spending the holidays with. We love to collaborate
in the kitchen, so I wanted his approval for the <a href="http://www.eater.com/2016/10/23/13371844/recipe-salted-chocolate-caramel-tart">Four-Layer
Salted Chocolate Caramel Tart</a>. He wholeheartedly agreed, so I made sure I
packed all the requisite ingredients before making the trek down to SoCal. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now, I had read the recipe, but had failed to notice that it
required a 13 ¾ x 4 ¼-inch tart pan. This is not a standard item in any kitchen
I know of and on Christmas Eve it was going to be hard to find. Actually, make
that impossible. We made a beeline to <a href="http://www.janesbakerandchef.com/">Jane’s Cakes</a> in La Canada, who
have everything under the sun for baking, but no tart pan in that size. (Note:
subsequent searches have found that a 13 ¾ x 4 1/4 pan doesn’t seem to exist.
14 x 4 or 14 x 4.5 is available however.) So we had to make do with an 8-inch
round tart pan, which is roughly the same size, just different in shape. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
This recipe takes hours to make, as each layer has to be
made and then chilled or baked and cooled. My brother and I should have made
the tart shell dough the night before, but were having too good a time with
friends, and wine was involved, and well…you know. So we began on Christmas Eve
morning. We made the dough with no problem. Then chilled it for 2 hours. Then
we kneaded and rolled and got it into the pan and chilled the dough again for 30
minutes. Finally, after 3 hours of the clock ticking by, we were able to bake
the first layer. Gonna be a long day…<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We let the crust cool, and moved on to the fudge cookie
layer. I thought that the ingredient list felt like it was missing something.
The only liquid was egg and there was no baking soda or powder. But we
persevered, made the dough, and popped it into the crust and then the oven. We
waited 25 minutes and no crack in the layer, as the recipe indicated. Another 5
and still no crack. We finally had to take it out of the oven before the
requisite crack appeared as it was pulling away from the sides and looked to be
overdone. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Again, we let the two layers cool to room temp and then set
about to make the caramel layer. Four hours off the clock….<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">NOTE</b>: Now you
might think that making this tart was all we had to do for dinner, given the
amount of time we have thus far spent on it, but that was not the case. We also
had to grate 2 pounds of fresh horseradish for our beef tenderloin, prepare 6
pounds of potatoes, clean and trim brussels sprouts and broccoli, set the
table, prep hors d’oeuvres. Arghh…I was definitely second guessing my decision
to make this dessert!<o:p></o:p></div>
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<a name='more'></a><br />
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My brother made the caramel layer as directed but it never
actually looked like caramel. It didn’t get amber colored, it didn’t thicken,
it definitely was not right. We re-read the recipe and we did everything
correctly. We tasted it and it was disgusting. The ratio of cocoa nibs to the
other ingredients was way off. In fact, the nibs were completely unnecessary.
As the caramel never thickened, it could not be used, meaning we had to dump it
and start again. Not taking any chances, and not wanting to waste any more time,
I used a more traditional caramel recipe that I knew would work and we omitted
the nibs entirely. Poured on top of the fudge cookie layer, now it had to cool
completely before we started layer #4. Tick tock….<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Finally, a simple ganache layer was made, the tart was
completed and tucked into the fridge until serving time. Total time, right
around 5 ½ hours. So if you add up my brother’s hourly wage and my hourly wage
along with the ingredients, this is an $850+ tart. Was it $850 worth of good? Absolutely
not. It was tasty but not mind-blowing. And because the whole family had
witnessed all the missteps, frustration, and bitching about the missteps, they
all <i style="mso-bidi-font-style: normal;">oohed</i> and <i style="mso-bidi-font-style: normal;">aahed</i> appropriately. Bless them. But I will NEVER EVER make this
tart again!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYE9hEE47ExTg8wD77WmZLoitAoPf74yfw_DYX2MGOcZVgtLnghg9kJNNxwa2iDdBlrYfDYgB1C84eyt087DesI-jz0AnPxXtBT2cLZgEL3ft4q4BGGmK5Oi2ZRDRpx4eqQerk/s1600/IMG_1086.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYE9hEE47ExTg8wD77WmZLoitAoPf74yfw_DYX2MGOcZVgtLnghg9kJNNxwa2iDdBlrYfDYgB1C84eyt087DesI-jz0AnPxXtBT2cLZgEL3ft4q4BGGmK5Oi2ZRDRpx4eqQerk/s320/IMG_1086.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-f-1vCIbC3xxZUKCtw-6hT4ybK5AFq-9TXePJpTkIrPoVD1e1o4Gfw-_Ee_BFw6K9n43_gGrrJAxcM0Xso6JSRawZv57k188i0yUBHXTSpch2EKdD8jkylENk0YSQzojsKgK/s1600/IMG_1084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-f-1vCIbC3xxZUKCtw-6hT4ybK5AFq-9TXePJpTkIrPoVD1e1o4Gfw-_Ee_BFw6K9n43_gGrrJAxcM0Xso6JSRawZv57k188i0yUBHXTSpch2EKdD8jkylENk0YSQzojsKgK/s320/IMG_1084.JPG" width="239" /></a></div>
<br />
<div class="MsoNormal">
So after that debacle, you would think I would stick to
something easier, maybe an oft-used recipe or something recommended by a good
friend who had found success with a specific dessert. But no. I tend to try and
get back on the horse and ride. I don’t like defeat, I want to learn from it and
persevere. Such was the case on New Year’s Day.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
I know that black-eyed peas are traditionally served on New
Year’s in the South for good luck, but I prefer to make red beans, along with
rice, collards, and cornbread. (And the family is happy to eat it all up.) This
meal made me think of moonshine, which made me search for a cake with whiskey.
I found this <a href="http://www.jetandindigo.com/2015/06/chocolate-whiskey-cake-with-salted.html">chocolate
whiskey cake with salted caramel buttercream</a> on the Jet + Indigo blog (food
pictures to die for!). It certainly filled the bill, having1 cup of whiskey in
the cake alone!. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Of course, it was a 4-layer cake with both a salted caramel
and a buttercream, which should have set off warnings in my head. Well, it
actually did. I sent the recipe to aforementioned brother with the subject
line: Glutton for punishment. Yeah, that’s me. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once again, I didn’t have the right pans. The recipe calls
for a two 18cm pans, which is a 7-inch cake pan. I have 8, I have 9, I even
have 10, but I don’t have 7. In fact, 7 isn’t really common in the States. And
my pans don’t have the high sides required for the cakes. So I had to—again—punt.
I used two 8-inch lower-sided pans, and 1 8-inch springform cake pan with
higher sides. I put half the batter in the springform, and divided the rest
among the two cake pans. This will allow me to cut the higher springform layer
into 2 and combine with the other 2 single layers for the final 4 layers. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
After translating the grams into cups or ounces, I set out
to make the cakes. All good. Baked up fine. I let them cool as I made the
caramel, which is where I again had an issue.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now I don’t normally have a caramel problem. I make bacon
caramels all the time and caramel for cupcake filling, etc. So I’m not quite
sure why both these recipes vexed me so. But when I finished following the
directions, this caramel sauce was very runny. I waited. It didn’t thicken. I
waited some more. Still no luck. So I decided to push on with what I had,
particularly since I didn’t have enough cream to make another batch.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Next up was the buttercream. I knew there was something
wonky when I saw that I needed to use 3 sticks of butter but only 2 cups of
powdered sugar. And yep, I was right. Once you whip up the butter and add in
the liquidy caramel, it takes a lot<span style="mso-spacerun: yes;"> </span>more
powdered sugar than 2 cups to stiffen up to the point that it won’t fall out
the sides or totally off the cake. In fact, I added 2 more cups (and should
have added even more!). <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When it came time to assemble, I followed the instructions.
Cake, buttercream, salted caramel, repeat. Finish with the buttercream on top
and sides and drizzle with caramel. Nope. There was definitely not enough
buttercream to do the sides. I skimped a bit with it on the layers, but there
is no way I would have enough. I know I used a slightly larger pan, but I added
2<span style="mso-spacerun: yes;"> </span>more cups of powdered sugar, which
should have provided more than enough buttercream! And even though I added that
extra 2 cups, it still was running a bit off the sides, as was the salted
caramel. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I did what I could and rushed it to the fridge. It did set
up by the time I served it. But I could not actually drizzle the caramel on the
cake as it would have run off onto the table. So, I just drizzled over the
pieces of cake once they were cut. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Needless to say the cake itself looked like shit. (The original is on top, with my final result right below it. Notice a difference?) Entirely
unpresentable to anyone but those closest to me, who forgive me my cooking sins
and will eat anything I put in front of them. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcboyEWiP5yfl_GABYdOIeQOR2X3Ndeskt-TIuehlSybB-XQHtyZZlf5NBCttLP9XGovaFulj5CWAlG0yhN9NhVNZ1MdQFO3tv9CtIyrpoiv3DEazVzoNUxLPPm0RoLLO-B4Zf/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcboyEWiP5yfl_GABYdOIeQOR2X3Ndeskt-TIuehlSybB-XQHtyZZlf5NBCttLP9XGovaFulj5CWAlG0yhN9NhVNZ1MdQFO3tv9CtIyrpoiv3DEazVzoNUxLPPm0RoLLO-B4Zf/s320/cake.jpg" width="213" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALoSiyASTeqxjrR7HJeI1N0FdhyWW76klrieyU-T_0misRE2TMOVkePSuuoEza4kGOKOZivJis4EsjtW0v2KCtpN5cXtouyu6MnCOIdn6jg37-MwTInxWxI_3-S_BQ6RxK8xk/s1600/IMG_1096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALoSiyASTeqxjrR7HJeI1N0FdhyWW76klrieyU-T_0misRE2TMOVkePSuuoEza4kGOKOZivJis4EsjtW0v2KCtpN5cXtouyu6MnCOIdn6jg37-MwTInxWxI_3-S_BQ6RxK8xk/s320/IMG_1096.JPG" width="239" /></a></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Flavor? Everyone like the cake. It was very dense and heavy
with good chocolate flavor and the whiskey really came through. The buttercream
wasn’t too thick, so it was a good balance. But even a small slice was a bit
much. So this cake does, in fact, serve 12-16 people easily, because really all
you need is a sliver. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikg8ojdjJJXWUD0mrZ8Nu4I5QRQpN7JBO20d_F2jqsQKrUP8aAqlyOTOcUnorhTOUg_VRAQChU0PBcNzSGb_E9fXFSUGQi4J_-345hLBsbaP6gmAArMChmJU6ThRfqqFWH5dDn/s1600/IMG_1097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikg8ojdjJJXWUD0mrZ8Nu4I5QRQpN7JBO20d_F2jqsQKrUP8aAqlyOTOcUnorhTOUg_VRAQChU0PBcNzSGb_E9fXFSUGQi4J_-345hLBsbaP6gmAArMChmJU6ThRfqqFWH5dDn/s320/IMG_1097.JPG" width="239" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So maybe with some refinement, this cake could be a winner.
But for me, it’s a tosser. Once and done. And the saddle will be empty for
awhile. No new cakes on the agenda for a few weeks at least. My waistline will
be happier for it anyway!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Happy New Year to you all!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
—Mrs B<o:p></o:p></div>
Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-24753206603409251612016-11-26T09:55:00.002-08:002016-11-26T09:55:38.956-08:00Ribolitta: My New (Soup) Passion<div class="MsoNormal">
This is, hands down, one of the best soup recipes I have
ever tried. So good, in fact, that I made it two weeks in a row, with slight
variations each time. I loved it, Mr. B loved it, Brilliant Daughter loved it,
Butcher Son loved it. Now I just need to spread the word so everyone else can
love it too!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ribolitta is a hearty soup, a la Minestrone, but indigenous
to the Tuscan region of Italy. There are different variations, with the
original recipe using white beans, a variety of vegetables, and often day-old
bread. This version isn’t that far off the track, but know that you can
substitute different vegetables that you have on hand. While onions and carrots
are standard, you can add cabbage, chard or kale, celery or fennel, zucchini,
green beans, potatoes, tomatoes, turnips, parsnips or celery root. That’s the
beauty of this soup—being able to use up what you have on hand or what is in
season. <o:p></o:p></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhDKzFyswX3qHorknTCvbUwOmFCP_2nG4-iGb7kWBXA6wSs24Hy-WdnFqtTRq8DDPqqzIfzt3ic7Mzl-ffRmIQbaDNJFINiwaAYUVDgow7Ji6WeTjIhmKERNcb8WdkUqII0qn/s1600/soup1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhDKzFyswX3qHorknTCvbUwOmFCP_2nG4-iGb7kWBXA6wSs24Hy-WdnFqtTRq8DDPqqzIfzt3ic7Mzl-ffRmIQbaDNJFINiwaAYUVDgow7Ji6WeTjIhmKERNcb8WdkUqII0qn/s320/soup1.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So, this recipe came from Sylvia Fountaine of the Feasting
at Home blog. What drew me to it initially was the addition of an infused olive
oil that gets drizzled on the soup when serving. And believe me, it adds a
whole dimension to the soup that is out of this world – so do not, I repeat, do
not skip that part of the recipe. It is crucial to the flavor. Really, it will
make you swoon.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
One curious thing about this soup is that there really were
no herbs in it, which felt strange to me.<span style="mso-spacerun: yes;">
</span>So, I couldn’t risk meddling a bit with the recipe. (Sorry, Sylvia!)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As I mentioned, I made two versions over the course of two
weeks. The first version had pancetta, red wine, and a large heaping soup spoon
of my homemade chimichurri. The second had homemade bacon, white wine, and a
large heaping soup spoon of my homemade pesto. The recipe calls for pancetta,
but Trader Joe’s was out of their diced pancetta for the second round, so I
subbed in my bacon. I was out of the required white wine on the first go, so
used the red, and both the chimichurri <span style="color: blue;">(rosemary, thyme, oregano, parsley, red
chili flakes, olive oil and balsamic)</span> and the pesto <span style="color: blue;">(basil, garlic, olive oil,
parmesan cheese)</span> were my own additions. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJfXsYsUrNy-A5LKNCmmwbI9la7kHs4EBnVLSDeJfGV0ZPWnWLCCmAP6vWwJw4w-WPn57z8vEJdLwZ7aa8frKH6Bv_zP1mRNXWJ3PI2xh5UQ8Z7OAovXSH8r6l2MPVP3-M5uB/s1600/soup2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJfXsYsUrNy-A5LKNCmmwbI9la7kHs4EBnVLSDeJfGV0ZPWnWLCCmAP6vWwJw4w-WPn57z8vEJdLwZ7aa8frKH6Bv_zP1mRNXWJ3PI2xh5UQ8Z7OAovXSH8r6l2MPVP3-M5uB/s320/soup2.JPG" width="239" /></a>While both versions were delicious, I prefer the first. I
used bacon ends in the second version, which tend to be very smoky, so they add
a different flavor altogether. I also think the red wine works better than the
white, even though it’s only a half cup or so. (The recipe calls for a splash,
but I went big!) And the chimichurri herbs were a better pairing. The only
thing I might do differently is use chard, which I like better than kale. But
that will next <s>time</s> week! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So give this hearty soup a chance. Please. You won’t be
sorry.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><u>Rosemary/Lemon/Garlic
Oil<o:p></o:p></u></b></div>
<div class="MsoNormal">
½ cup olive oil<o:p></o:p></div>
<div class="MsoNormal">
peel from 1 large lemon<o:p></o:p></div>
<div class="MsoNormal">
4 cloves of garlic, roughly chopped<o:p></o:p></div>
<div class="MsoNormal">
2 sprigs rosemary<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Put all ingredients into a mason jar (or plastic container).
Give it a good shake. Let it sit out on the counter all day, shaking
periodically to help the ingredients infuse into the oil. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><u>Ribolitta<o:p></o:p></u></b></div>
<div class="MsoNormal">
1/8 cup olive oil<o:p></o:p></div>
<div class="MsoNormal">
¼ pound diced pancetta or bacon<o:p></o:p></div>
<div class="MsoNormal">
2 medium onions, diced<o:p></o:p></div>
<div class="MsoNormal">
3 large carrots, diced<o:p></o:p></div>
<div class="MsoNormal">
5 ribs celery, diced<o:p></o:p></div>
<div class="MsoNormal">
6 cloves garlic, roughly chopped<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon fresh ground pepper<o:p></o:p></div>
<div class="MsoNormal">
¼ teaspoon crushed red pepper flakes (or to taste)<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons salt<o:p></o:p></div>
<div class="MsoNormal">
15-ounce can petite diced tomatoes<o:p></o:p></div>
<div class="MsoNormal">
2 cans cannellini beans, drained, rinsed and roughly chopped<o:p></o:p></div>
<div class="MsoNormal">
6 cups chopped lacinto kale (or chard)<o:p></o:p></div>
<div class="MsoNormal">
½ cup red wine<o:p></o:p></div>
<div class="MsoNormal">
1 heaping soup spoon chimichurri or pesto (this can be
omitted)<o:p></o:p></div>
<div class="MsoNormal">
6 cups chicken or vegetable broth<o:p></o:p></div>
<div class="MsoNormal">
½ chopped Italian parsley<o:p></o:p></div>
<div class="MsoNormal">
Grated parmesan<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In large Dutch oven or soup pot, heat oil over medium heat.
Add onions and pancetta and sauté for 6-8 minutes. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Lower heat to medium-low and add carrots, celery, garlic,
salt, pepper, and red chili flakes. Cook for an additional 7-9 minutes, until
vegetables are tender. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add canned tomatoes, kale, wine, and chimichurri or pesto.
Continue sautéing for 7-8 minutes. Then add in the broth and the beans. Bring
to a boil, then turn heat down and cover and simmer for 15 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove from heat and stir in parsley. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To serve, ladle soup into the bowl, sprinkle with parmesan
and then drizzle with the infused olive oil (be generous here!). <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
NOTE: This goes great with some nice crusty bread. Try this <a href="http://eatingsuburbia.blogspot.com/2012/04/5-minute-artisan-bread.html">5
Minute Artisan Bread recipe.</a> <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serves: 6-8<o:p></o:p></div>
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Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com2tag:blogger.com,1999:blog-22431480.post-52920626176485342382016-11-07T08:23:00.001-08:002016-11-07T08:23:56.683-08:00Fall Breakfast: Pumpkin Streusel Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZLeiTfgxFkXZbhzvpFA5B04UO4NmUo6Zg39GJrF5SeCGdyUhahNTU9sDJ_3L5eO34B9EYhlVp-eY5nNTCAJn1cwpQYawlrT1TSE9YJRhzcNVLt6MEiFQ6dofvbAx55wqctiY/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZLeiTfgxFkXZbhzvpFA5B04UO4NmUo6Zg39GJrF5SeCGdyUhahNTU9sDJ_3L5eO34B9EYhlVp-eY5nNTCAJn1cwpQYawlrT1TSE9YJRhzcNVLt6MEiFQ6dofvbAx55wqctiY/s400/DSC_0025.JPG" width="400" /></a></div>
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<br /></div>
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Fall has definitely arrived and with Halloween in the past
and Thanksgiving on the horizon, I am overjoyed to have an abundance of
pumpkins. We love the taste of pumpkin, in breakfast, soups, curries, and
desserts. It’s actually quite versatile. And I always make sure to buy plenty
right before or after Halloween, as most stores take them out of rotation and
they can be hard to find. I also stock up on several cans of pumpkin (not
pumpkin pie filling), for quick muffins and scones. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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I had a yen for pumpkin muffins on Sunday and found this
easy and delicious recipe from <a href="http://sallysbakingaddiction.com/2016/09/30/pumpkin-crumb-cake-muffins/print/">Sally’s
Baking Addiction blog</a>. I had everything in stock—most of which are pantry
and refrigerator staples—and whipped these up in 10 minutes. Yes, it takes
longer than a box mix, but it’s quicker than going to the bakery. And I
guarantee that you will love them. Really.<o:p></o:p></div>
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<br /></div>
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While the recipe itself looks long and complicated at first
glance, it really isn’t. You mix the dry ingredients in one bowl, wet in
another, and them combine the two. Scoop into your prepared muffin tin, whip up
the streusel and stick them in the oven. Now, know that they are perfectly fine
this way and there is really no need for the maple drizzle, but I wanted to be
true to the recipe (with one small change—just can’t help myself!).<o:p></o:p></div>
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<br /></div>
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So grab a can of pumpkin or cook down those uncut pumpkins
and make a batch, you won’t be sorry and your family will love you forever.<o:p></o:p></div>
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<br /></div>
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And if you are thinking about Thanksgiving, I have the best
pumpkin pie recipe.<span style="mso-spacerun: yes;"> </span>It was gifted to me
by a friend at work, her grandmother’s recipe. Simple, made in a blender,
you’ll never make pumpkin pie any other way.<span style="mso-spacerun: yes;">
</span>See the recipe <a href="http://eatingsuburbia.blogspot.com/2006/11/mary-holmstroms-pumpkin-pie.html">here</a>.<o:p></o:p></div>
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<br /></div>
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Happy Fall!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiveyPiYz3v2qGtEwiMOsBoG93KxQAx_Us0J21LKMdJEuiIFMN7lxeU9fAk2NZ2ev11HhpVlanT3pPB3a-zgS7jISAsjTpFYK9EZ9Su9wKwyrcb-x0J6aiWkpktLUgFRzipao_/s1600/DSC_0035.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiveyPiYz3v2qGtEwiMOsBoG93KxQAx_Us0J21LKMdJEuiIFMN7lxeU9fAk2NZ2ev11HhpVlanT3pPB3a-zgS7jISAsjTpFYK9EZ9Su9wKwyrcb-x0J6aiWkpktLUgFRzipao_/s320/DSC_0035.JPG" width="212" /></a></div>
<o:p></o:p><br />
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<b style="mso-bidi-font-weight: normal;"><u>Pumpkin Streusel
Muffins<o:p></o:p></u></b></div>
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<br /></div>
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1 ¾ cups all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon soda<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons ground cinnamon<o:p></o:p></div>
<div class="MsoNormal">
¼ teaspoon each allspice, clove, ginger and nutmeg<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
½ cup vegetable oil<o:p></o:p></div>
<div class="MsoNormal">
½ cup granulated sugar<o:p></o:p></div>
<div class="MsoNormal">
½ cup packed brown sugar<o:p></o:p></div>
<div class="MsoNormal">
1 ½ cups pumpkin puree<o:p></o:p></div>
<div class="MsoNormal">
2 large eggs, room temperature<o:p></o:p></div>
<div class="MsoNormal">
¼ cup milk (cow, almond, soy, or other)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Crumb Topping<o:p></o:p></u></div>
<div class="MsoNormal">
¾ cup all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
¼ cup granulated sugar<o:p></o:p></div>
<div class="MsoNormal">
¼ cup packed brown sugar<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon cinnamon<o:p></o:p></div>
<div class="MsoNormal">
¼ teaspoon each allspice, clove, ginger and nutmeg<o:p></o:p></div>
<div class="MsoNormal">
6 tablespoons unsalted butter, melted<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Maple Drizzle </u>(optional)<u><o:p></o:p></u></div>
<div class="MsoNormal">
1 ½ cups confectioners sugar<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons pure maple syrup<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons milk (cow, almond, soy, or other)<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-left: -3.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #2d2d2e; font-family: "georgia"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Preheat oven to 425°F. Line muffin tins with liners.<o:p></o:p></span></div>
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<span style="color: #2d2d2e; font-family: "georgia"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">In a medium bowl, whisk the flour, baking soda, cinnamon,
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<span style="color: #2d2d2e; font-family: "georgia"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">In a large bowl, whisk the oil, granulated sugar, brown sugar,
pumpkin puree, eggs and milk together until combined. Pour the dry ingredients in,
then fold everything together gently just until combined and no flour pockets
remain.<o:p></o:p></span></div>
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<span style="color: #2d2d2e; font-family: "georgia"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Spoon the batter into liners, filling them two-thirds.<o:p></o:p></span></div>
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<span style="color: #2d2d2e; font-family: "georgia"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">To make the streusel, whisk the flour, granulated sugar, brown
sugar, and pumpkin pie spice together until combined. Stir in the melted butter
until crumbs form. Spoon crumbs evenly on top of the batter and gently press
them down into the batter so they're snug.<o:p></o:p></span></div>
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<span style="color: #2d2d2e; font-family: "georgia"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Bake for 5 minutes at 425° , then reduce the oven temperature
to 350°. Bake for an additional 16-17 minutes or until a
toothpick inserted in the center comes out clean. Allow the muffins to cool for
10 minutes in the muffin pan as you make the drizzle.<o:p></o:p></span></div>
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<span style="color: #2d2d2e; font-family: "georgia"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">To make the drizzle, combine all of the icing ingredients
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<!--EndFragment--><div class="MsoNormal">
Yield: 18 muffins<o:p></o:p></div>
Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-30483385085182243412016-10-03T10:02:00.000-07:002016-10-03T10:02:47.668-07:00Fall Favorite: Minestrone Soup<div class="MsoNormal">
While I am a summer girl at heart, the heat makes it
difficult to do too much in my kitchen, so I am always happy when fall rolls
around so I can get back to my happy place. Every weekend there is a bubbling
pot of soup on the stove, awaiting distribution to my children. <o:p></o:p></div>
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<br /></div>
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This week I chose to make some minestrone. I still have
veggies in the garden, so it is the perfect way to use them before they die
out. While most traditional recipes are strictly vegetarian, I like to add a
bit of my home-cured bacon. Whenever I smoke a batch, I cut off the ends of
each slab and freeze them in soup-sized portions. They have a deep smoky flavor
and add such a wonderful dimension to soups. But feel free to omit the bacon,
and you can have a good vegetarian or vegan option. You can even substitute a wheat-free
pasta to get a gluten-free version!<o:p></o:p></div>
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<br /></div>
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So head to the store, the farmer’s market, or your own
garden and make a batch of this yummy and hearty soup. It’s quick to make and I
had enough for 10 servings – plenty to share or freeze for later use. <o:p></o:p></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><u>Minestrone<o:p></o:p></u></b></div>
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1/2 lb. bacon ends, diced<o:p></o:p></div>
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1 onion, chopped<o:p></o:p></div>
<div class="MsoNormal">
4 cloves garlic, minced<o:p></o:p></div>
<div class="MsoNormal">
3 stalks celery, diced<o:p></o:p></div>
<div class="MsoNormal">
3 carrots, diced<o:p></o:p></div>
<div class="MsoNormal">
1/3 pound green beans, cut into 1-inch pieces<o:p></o:p></div>
<div class="MsoNormal">
3 heaping tablespoons pesto<o:p></o:p></div>
<div class="MsoNormal">
salt & pepper, to taste<o:p></o:p></div>
<div class="MsoNormal">
1 14-ounce can diced tomatoes<o:p></o:p></div>
<div class="MsoNormal">
1 28-ounce can crushed tomatoes<o:p></o:p></div>
<div class="MsoNormal">
6 cups chicken or vegetable broth<o:p></o:p></div>
<div class="MsoNormal">
1 bunch chard or kale, thinly sliced<o:p></o:p></div>
<div class="MsoNormal">
1 zucchini, diced<o:p></o:p></div>
<div class="MsoNormal">
1 15-ounce can kidney beans, drained and rinsed<o:p></o:p></div>
<div class="MsoNormal">
1 cup elbow or shell pasta<o:p></o:p></div>
<div class="MsoNormal">
Optional: grated parmesan cheese, for garnish<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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begin cooking. When halfway done, add chopped onion and cook until bacon is
almost crispy. Add garlic, celery and carrot and cook for another few minutes. <o:p></o:p></div>
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<br /></div>
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Add tomatoes, broth, and pesto to the pot and bring to a
boil. Add green beans, chard/kale, and zucchini and cook until your vegetables
are al dente. Add in the kidney beans and pasta and cook for 10 minutes until
pasta and all vegetables are tender. <o:p></o:p></div>
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<br /></div>
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Ladle into bowls and serve with parmesan cheese. <o:p></o:p></div>
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Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-64501128388535077112016-09-19T09:07:00.000-07:002016-09-19T09:07:13.693-07:00Staving off My Sweet Tooth: Healthy(er) Peanut Butter Cups<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNzatvZcBAyju1UzJ6cCMjbtVBR2zTZZgmkd_cIDSlzVeMjKPxRMK8qvyvfTQwBfMYImHIrcLCVQcnOxeKKAMviYl5_Oo3wOoTqXTABcVB5VDyHcjCMVHXyCZDiD6_GMHiKIL/s1600/pbcup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNzatvZcBAyju1UzJ6cCMjbtVBR2zTZZgmkd_cIDSlzVeMjKPxRMK8qvyvfTQwBfMYImHIrcLCVQcnOxeKKAMviYl5_Oo3wOoTqXTABcVB5VDyHcjCMVHXyCZDiD6_GMHiKIL/s400/pbcup2.jpg" width="400" /></a></div>
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You may have noticed that a significant number of recipes on
this blog are of the sugar variety. I definitely have a sweet tooth. I like my
muffins, coffeecakes, cookies, tortes, cupcakes…even candied bacon! <o:p></o:p></div>
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I’ve never been a junk food addict. I don’t down Coke every
day, rarely eat at a fast food restaurant, don’t decimate a bag of chips in one
sitting (like Mr. B), and rarely buy packaged or prepared cookies, candy, cakes
or ice cream. <o:p></o:p></div>
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But I do bake. A lot. Unfortunately, as the years creep up
on me, I just can’t have those temptations around. I still bake for Sunday
dinners when the family is here, for special occasions, for friends. It’s just
not enough to satisfy my sweet tooth.<o:p></o:p></div>
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So what’s a girl to do???<o:p></o:p></div>
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I’ve been hunting around for something that is small in
size, easy to prepare and that has less guilt attached to it (healthier), while
at the same time able to provide me a satisfying sweet treat. <o:p></o:p></div>
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I found a recipe online for a paleo Reese’s Cup. It’s
basically a nut butter cup with dark chocolate on top. I’ve been experimenting
with the base recipe for a few weeks now, adding and subtracting unsweetened
shredded coconut, using all almond butter, using a mix of almond and peanut
butters, trying different chocolates, even using different pans. <o:p></o:p></div>
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I’ve finally hit upon the right combination of
ingredients—and the right vessel to put them in—and it’s time to share the
recipe with you. <o:p></o:p></div>
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I have to say that I really love these. I keep them in the
freezer and take one out when I am in need of a sugar fix, usually at 2 or 3 in
the afternoon and around 8 or 9 at night. They weigh in at under 100 calories a
piece but also have some protein, given the quantity of nut butters. They are
good for a paleo diet, low-carb diet, Atkins, etc. They are also gluten free
and, if you use the right chocolate, dairy free. <o:p></o:p></div>
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I particularly like this combination of ingredients and have
adjusted the amounts so that when frozen, the nut base doesn’t get all soft and
gooey while the chocolate is harder than a rock. I found the best peanut/almond
butter combo to be Trader Joe’s Creamy Almond Butter and Jif Extra Chunky
Peanut Butter. For the top, I just use a thin layer of chocolate—Nestle Dark
Chocolate Morsels are great—but you can go thicker if you want. You can also
omit the coconut, as it acts more as a sweetener and to add some bulk to the
candy.<o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAWMW7mYzv-i7S5lCPd4lS1brB7PuuKHDJEH48kBcBqIAk6ll_IyF4XuScy8_NHm-bGEoaPQj2xa2x3MDtgZjEH6ZdSpJ4CyYHp3nFEB3IueKp49bUXWtlh_SJ0Q_xRoRmwJN/s1600/pbcup1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAWMW7mYzv-i7S5lCPd4lS1brB7PuuKHDJEH48kBcBqIAk6ll_IyF4XuScy8_NHm-bGEoaPQj2xa2x3MDtgZjEH6ZdSpJ4CyYHp3nFEB3IueKp49bUXWtlh_SJ0Q_xRoRmwJN/s200/pbcup1.jpg" width="200" /></a></div>
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<i style="mso-bidi-font-style: normal;">Note: I originally used
mini muffin pans for these. No grease necessary, just fill and freeze and then
pop them out as needed. Now I use <a href="https://www.amazon.com/MIREN-Reusable-Non-stick-Silicone-Chocolate/dp/B015KFBZLW/ref=sr_1_1?ie=UTF8&qid=1473724352&sr=8-1&keywords=silicone+mini+cupcake+mold">silicone
mini muffin cup molds</a>. I place them on a tray, fill and freeze. Once frozen,
I put them in a Ziploc in the freezer. They pop out really easy and I get about
2 dozen this way. They are slightly smaller than the muffin pan I was using,
and the perfect size for me. <o:p></o:p></i></div>
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<b><u>Nut Butter and
Chocolate Treats<o:p></o:p></u></b></div>
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½ cup smooth almond butter<o:p></o:p></div>
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½ cup peanut butter, smooth or chunky<o:p></o:p></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOknn-1q2T-4wV0U6qd_tplPK9y1nVCEzSU0BnDSHJurOCfe9iilICorz_ldLqgl-9AWXEff3C1Fs5bkvdwaMOtsAV57WZY4vDt0iM2fQcwFQ8C3hU5a4h9-J6MCGBEwmGIGeA/s1600/pb2a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOknn-1q2T-4wV0U6qd_tplPK9y1nVCEzSU0BnDSHJurOCfe9iilICorz_ldLqgl-9AWXEff3C1Fs5bkvdwaMOtsAV57WZY4vDt0iM2fQcwFQ8C3hU5a4h9-J6MCGBEwmGIGeA/s200/pb2a.jpg" width="200" /></a>1 tablespoon coconut oil<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon honey <o:p></o:p></div>
<div class="MsoNormal">
½ cup unsweetened shredded coconut, minced<o:p></o:p></div>
<div class="MsoNormal">
2/3 cup dark chocolate chips (you can also chop up bar
chocolate)<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon coconut oil<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7Og5mKv1LKHGWHDj9AjtNmSrATUCXA4RRfhwnagzpDdVnSLf2hziC1pG7-xBSeKShYebuislx6DiiaAZgEehusSr89doYXXTMk3o2tuhHbZ-Z611u3gYJgqC4q6z1MtPXXhf/s1600/pb2b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7Og5mKv1LKHGWHDj9AjtNmSrATUCXA4RRfhwnagzpDdVnSLf2hziC1pG7-xBSeKShYebuislx6DiiaAZgEehusSr89doYXXTMk3o2tuhHbZ-Z611u3gYJgqC4q6z1MtPXXhf/s200/pb2b.jpg" width="200" /></a>Put your nut butters, coconut oil and honey in a glass bowl
or measuring cup and microwave until mixable, about 30-45 seconds. Stir or
whisk until the mixture is creamy. Add minced coconut and stir to incorporate.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Using a small ice cream scoop, ladle or tablespoon, fill your
mini muffin cups about 2/3 full. Gently bang your muffin pan or tray on the
counter to level the ingredients. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52UNa-L44zKSZ8Fq20uVDVl8gYOZUkC0UO9o3lDsLer0Te36UAaOpBktzCtk2-DDXlS9nGqKoB9G3_f4MRxX9ev1u5UkNUbdCD33NLB5Dm48-9cisK9AKTMHSj2CSMM7oSPBb/s1600/pb2c.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52UNa-L44zKSZ8Fq20uVDVl8gYOZUkC0UO9o3lDsLer0Te36UAaOpBktzCtk2-DDXlS9nGqKoB9G3_f4MRxX9ev1u5UkNUbdCD33NLB5Dm48-9cisK9AKTMHSj2CSMM7oSPBb/s200/pb2c.jpg" width="200" /></a>Place the chocolate and teaspoon of coconut oil in a glass
measuring cup and microwave for 30 seconds. Stir and microwave <o:p></o:p></div>
a second time
for about 20-30 seconds. Stir until the mixture is creamy.<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour the mixture on top of the nut cups, starting at the
outside edge and moving in. When done, gently bang the pan or tray again to
even out the chocolate. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTuRKV0HJ22OfXx173EO8Ialkopoa1QQqkkNERHoGUtXL2St-dOlOuNlre9dZDxB47A-HFxEfsV0luo0AGLHpSoR4Sizn3ViNyw_Xo3iop4z4jjwZb4metmyASLPXmMNR0PvyQ/s1600/pb2e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTuRKV0HJ22OfXx173EO8Ialkopoa1QQqkkNERHoGUtXL2St-dOlOuNlre9dZDxB47A-HFxEfsV0luo0AGLHpSoR4Sizn3ViNyw_Xo3iop4z4jjwZb4metmyASLPXmMNR0PvyQ/s400/pb2e.jpg" width="400" /></a></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
Yield: 2 dozen <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-56982262242312601962016-08-30T16:13:00.003-07:002016-08-30T16:13:54.093-07:00A Passionate Dessert<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftBP9K8e2NWLo06FbPg5u5jlW-7zSf0B_62qbn0JNGqTyuBUMdC_csyCIHS1XGWyUT8w_n3-P2J9sdzCAg15h7Yq_J837jOhe6zGeVYvwY5i104lipYqyVodv9Zt-guo7LVfD/s1600/pavlova4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftBP9K8e2NWLo06FbPg5u5jlW-7zSf0B_62qbn0JNGqTyuBUMdC_csyCIHS1XGWyUT8w_n3-P2J9sdzCAg15h7Yq_J837jOhe6zGeVYvwY5i104lipYqyVodv9Zt-guo7LVfD/s400/pavlova4.jpg" width="400" /></a></div>
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I had the good fortune of being gifted with a whole bag of
passionfruit. A friend has several plantings and has offered in the past, but I
was just never sure what to do with them. I mean, we drink POG when in tropical
climates, but other than that, we just don’t run across passionfruit very
often. And to be honest, it’s a bit ugly – and has a hard shell that feels a
bit hollow. (Very deceiving, given its tasty insides). <o:p></o:p></div>
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The first thing that came to mind is the classic pavlova.
This meringue-based dessert originated in New Zealand (or possibly Australia)
back in the 1920s as an homage to the ballerina, Anna Pavlova. True to its
origins, it is covered in fruits readily available in that part of the world:
passionfruit, kiwi and strawberry. It’s then topped with whipped cream…of
course.<o:p></o:p></div>
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The nice thing about a pavlova is that it is easy to make
and doesn’t require any fancy ingredients or pans. It takes about 5 minutes to
prepare, and then it’s all about the baking time. To achieve that nice light
crisp crust with a soft center, the pavlova bakes for 1.5 hours at 200 degrees
and then you turn the oven off, letting it further dry out for another 1.5
hours. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTCeDSCMhBKP0dPj6njk-T_wXvhyphenhyphendqDtnM6d7tSot-GLl0G7EVtlMrEBDMbvhXLGa1HCAMVs6qlL7Mu82wUEpas98jz2DaAYXFCLoe37btgTim-qyyR031yZTm-NLWWTaLltA/s1600/pavlova+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTCeDSCMhBKP0dPj6njk-T_wXvhyphenhyphendqDtnM6d7tSot-GLl0G7EVtlMrEBDMbvhXLGa1HCAMVs6qlL7Mu82wUEpas98jz2DaAYXFCLoe37btgTim-qyyR031yZTm-NLWWTaLltA/s320/pavlova+1.jpg" width="212" /></a></div>
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I chose to make individual pavlovas, rather than one large
dessert. Pavolvas don’t cut and serve particularly nicely, so doing smaller
individual meringues achieves a nicer presentation.<span style="mso-spacerun: yes;"> </span>They turned out beautifully and tasted as
good as they looked. The crunch of the sugary meringue, the sweet/tart flavor
of the passionfruit, with the barely sweetened whipped cream on top. Everyone
agreed it was blog-worthy (and worth making again! And again!). <o:p></o:p></div>
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So keep your eyes out for passionfruit in the market and
give this a try. It’s a refreshing and light summer dessert. <o:p></o:p></div>
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NOTE: You can top your pavlovas with other types of fruit.
In fact, berries work particularly well and are in season right now. <o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;">Passionfruit Pavlova<o:p></o:p></b></div>
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4 large egg whites, at room temp<o:p></o:p></div>
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pinch of salt<o:p></o:p></div>
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1 cup granulated sugar<o:p></o:p></div>
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2 teaspoons white wine vinegar<o:p></o:p></div>
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1 teaspoon cornstarch<o:p></o:p></div>
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1 teaspoon vanilla extract<o:p></o:p></div>
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Passionfruit*<o:p></o:p></div>
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Whipped cream<o:p></o:p></div>
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Preheat oven to 300 degrees. If making a single pavlova,
draw an 8-inch circle on a piece of parchment. For individual pavlovas, draw
four 4-inch circles. Place on baking sheet and set aside.<o:p></o:p></div>
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Beat egg whites (preferably with whisk attachment) with the
pinch of salt on medium-high speed until soft peaks form. Begin adding sugar 1
tablespoon at a time, while beating the egg whites. You’re looking for stiff,
glossy peaks. <o:p></o:p></div>
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Sprinkle in the cornstarch, vinegar and vanilla extract.
Whisk until all are incorporated.<o:p></o:p></div>
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For a single pavolva, use a spatula to mound the meringue
onto the parchment. Spread it out evenly to edges. For individual meringues, a
tablespoon works a bit better, or you can use a piping bag with a large round
tip. <o:p></o:p></div>
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Place<span style="mso-spacerun: yes;"> </span>your baking
tray in the oven and reduce the temperature to 200 degrees. Cook for 1.5 hours
or until meringue lifts off the parchment easily. Turn off the oven and leave
for another 1.5 hours.<o:p></o:p></div>
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To serve: scoop the pulp out of the passionfruit and pour
over top of the pavlova(s). Top with a dollop of whipped cream. <o:p></o:p></div>
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Serves: 4 <o:p></o:p></div>
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<div class="MsoNormal">
<i>*I used 8 passionfruit for the 4 individual pavlovas. You
can cut down on this if using multiple types of fruit</i><o:p></o:p></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVpLadTPKDGPjzieUviBGQEEEzUAoDU2II5bDU2KMCvb9560AQzlXKneGiPV40BrFxg0Xu92vTc7Mb_fYF99Mb62GqcZfNF86SVdFJVXFJYgvO4A5H9XrngNKoD-UECjXBFUoq/s1600/pavlova+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><br />
<br />Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-77604943771531108582016-08-22T13:39:00.000-07:002016-08-30T16:16:36.897-07:00Hoarding Disorder Leads to Apple Cream Torte<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqkghbDjaXj7M76rVCJe2TFuydbTGwiR757JKbMiOsti-FCCg0lbkxQU5cPl3iqKb4awtDvBG6zNVFe4jas3rSjlPIBK3hQz_lDEaY4sz-rSe26xx6rZSko2w7-3dIX_negvm/s1600/apple+torte2.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqkghbDjaXj7M76rVCJe2TFuydbTGwiR757JKbMiOsti-FCCg0lbkxQU5cPl3iqKb4awtDvBG6zNVFe4jas3rSjlPIBK3hQz_lDEaY4sz-rSe26xx6rZSko2w7-3dIX_negvm/s640/apple+torte2.jpg" width="424" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I’ve got a confession to make: I’ve been hoarding recipes. I
know…the horror of it. It’s kind of an obsession. I cut them out of magazines,
request them from friends, and spend way too much time saving them on Pinterest.
And then they just sit there. Or I file them into folders to use at a later
date. Or I make them and forget to share them with you. Any way you look at it,
I’ve been a bad blogger, remiss in providing you with new and yummy recipes. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I’m striving to be better about both the hoarding and the
writing. If I cut, Pin, or request a recipe, I am going to try to make it right
away and share (if it is share-worthy). That should help my hoarding disorder
and my lack-of-writing disorder. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So, in turning over this new leaf, I am sharing a recipe I
snipped out of the September issue of <i style="mso-bidi-font-style: normal;">Sunset</i>.
Perfect for Fall, it was terribly simple to make and you probably have most, if
not all, of the ingredients in your house already. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I served this yummy torte at our weekly family Sunday
dinner. But Butcher Son was too full last night and ate it this morning for
breakfast. I also think it is the perfect afternoon snack with a cup of tea.
So, really, you can eat this treat any old time.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It is moist, almost custardy, and not too sweet. It looks
like you carefully layered apples with the cake <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_coSPNPf_Qa0BDHS5Ua0VCnAcbCv5CpJODGl_txzpoBHnErBX4WJ6utGjh0hGteaKKdWK1f7YQsaLv632XQ9jO3Io0GTe7SWdcjBPxujWnNZ5Dq5HqwVYw-e9ZtBq6jrAjSMO/s1600/apple+torte3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_coSPNPf_Qa0BDHS5Ua0VCnAcbCv5CpJODGl_txzpoBHnErBX4WJ6utGjh0hGteaKKdWK1f7YQsaLv632XQ9jO3Io0GTe7SWdcjBPxujWnNZ5Dq5HqwVYw-e9ZtBq6jrAjSMO/s320/apple+torte3.jpg" width="320" /></a></div>
batter, but it takes no such
effort. This is definitely worth the 10 minutes it takes to make and you really
need no special skills or tools. The recipe does call for a 9-inch springform
pan, but I used an 8-inch without incident, and you could probably use any
high-sided cake pan – round or square or oblong. And it also wants you to use a
whisk attachment to your mixer. But unless you own a KitchenAid or similar
high-end mixer, you probably don’t have a whisk attachment – just use your
hand-held mixer and make sure you get the egg/sugar batter nice and thick. <br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So, head down to the farmer’s market, pick up some tasty
Fall apples and get cooking.<o:p></o:p></div>
<div class="MsoNormal">
<o:p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJuwhIAP8PzJaTDp9wN1kl4Hxblzr2jUNalK9X0g5EIttpO7lNb_E5W_Qn0KkiKCFNo3KesUFZ1xSca5P57RPRtQC-FEzy4eFvYihbvZPo3MPq5JZi4ykaSWiMiOARJDEd_6z/s1600/apple+torte1.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJuwhIAP8PzJaTDp9wN1kl4Hxblzr2jUNalK9X0g5EIttpO7lNb_E5W_Qn0KkiKCFNo3KesUFZ1xSca5P57RPRtQC-FEzy4eFvYihbvZPo3MPq5JZi4ykaSWiMiOARJDEd_6z/s400/apple+torte1.jpg" width="400" /></a></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<b><u>Apple Cream Torte<o:p></o:p></u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 ½ pounds<span style="mso-spacerun: yes;"> </span>(3-4)
apples (Cameo, Gala, and Fuji work best)<o:p></o:p></div>
<div class="MsoNormal">
3 large eggs, at room temperature<o:p></o:p></div>
<div class="MsoNormal">
1 cup granulated sugar<o:p></o:p></div>
<div class="MsoNormal">
¾ cup heavy whipping cream<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon vanilla extract<o:p></o:p></div>
<div class="MsoNormal">
1 cup flour<o:p></o:p></div>
<div class="MsoNormal">
1 ½ teaspoon baking powder<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
Powdered Sugar<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 325°. Butter and generously flour a 9-inch
springform pan. Shake out excess flour and set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Using a paring knife or sharp corer, core apples from stem
down through seeds and base to remove in one cylinder. Peel apples and slice
crosswise into 1/4-inch rings. Set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large bowl, using a mixer with whisk attachment, beat
eggs and granulated sugar on high speed until pale and slightly thickened, 1
1/2 to 2 minutes. Reduce speed to medium and add cream and vanilla. Beat about
30 seconds more to blend. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add flour, baking powder, and salt and blend on low speed until
evenly combined.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now, add <span style="mso-spacerun: yes;"> </span>the apples
(including any uneven end pieces) to batter and stir gently with a spatula to
coat each one with batter, separating the slices. Pour the mixture into your prepared
pan and arrange apples flat with a spoon or your fingers.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake until golden brown on top and a toothpick inserted into
center of cake (rather than an apple piece) comes out clean, 1 to 1 1/4 hours. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Let the cake cool on a rack for 20 minutes, then run a
slender knife between the edge of the cake and the pan. Remove pan rim and cool
cake at least 10 minutes more.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serve warm or at room temperature, dusted with powdered
sugar.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serves 8-10<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-88699434307837076052016-01-06T09:00:00.005-08:002016-01-06T09:00:56.719-08:00Winter Salad: Shaved Brussels Sprouts, Meyer Lemon & Quinoa <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6bcqjpH1S8FnTbvrASjCpfFcwa6RQEHPUV1UoMEN-DwZGGYYBjmPXGmi_iyHTl8WlxsFpIlJeNSpkuGodvzZUceMXUvZWWSFfPmrIurB5NTfDjvd0veLimDi16CJtMhYRArz/s1600/lemons+zested+copy.JPG" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6bcqjpH1S8FnTbvrASjCpfFcwa6RQEHPUV1UoMEN-DwZGGYYBjmPXGmi_iyHTl8WlxsFpIlJeNSpkuGodvzZUceMXUvZWWSFfPmrIurB5NTfDjvd0veLimDi16CJtMhYRArz/s400/lemons+zested+copy.JPG" width="400" /></a><br />
<br />
I’m the kind of person that tears out recipes – from
newspapers, magazines, wherever. I have whole shelves of filing folders with
recipes, sorted by recipe type (appetizer, main, dessert, etc.). When I lack
inspiration, I turn to these folders for something new to try. Sometimes it’s a
fail, sometimes it’s a win. And sometimes, I see a recipe and a light bulb goes
on in my head and I know that there is a different, often better, way to
prepare the dish. Mr B. calls it “going off the reservation,” and he gets most
excited by these dishes. (Mostly because he gives more credit than is due my
cooking skills and creativity.)<br />
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<div class="MsoNormal">
Such was the case last night. I had pulled a recipe out of a
Martha Stewart magazine. Shaved Brussels Sprout, Meyer Lemon, and Quinoa Salad. We love our sprouts, have an abundance of
Meyer lemons this time of year, and know that quinoa is good for us. Hence, my
ragged-edged, torn-out recipe. But it felt more like a summer salad. And we are
definitely not in summer. The frost has taken hold, the sky has opened and is
providing us with much needed rain, and them temp barely breaks 50 on a good
day. (Which is cold for us Californians.) <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I started out prepping all the ingredients. As I shaved the
spouts, I thought how much tastier they would be if they were roasted and had
some brown toasted bits. So, that’s what I did. I quickly roasted the thinly
shaved sprouts and made it a warm salad – not bothering to cool down the quinoa
as directed. It required a double batch of the dressing, given that the warm
quinoa absorbs more liquid, but you can never get too much Meyer lemon in my
opinion! (Mr. B agrees….) And it was a hit. We both went back for seconds. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The salad was comfort food – warm, full of texture, with the
bright acidity of the lemon. So I thought I would share it with you, something
I’ve been remiss about doing. I have been less than inspired lately with food,
and even less so with writing. But I am feeling the urge to get back to the
blog and sharing good food. Apologies for the absence.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A few notes on the dish:<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->The sprouts should be shaved manually, very thin
and lacy. The shaved sprouts you find in the store are just too thick for this
dish. I have a big fancy schmancy mandoline that makes it a breeze, but I also
have a small hand-held mandoline like <a href="http://www.amazon.com/OXO-Grips-Hand-Held-Mandoline-Slicer/dp/B000YDO2LG/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1452098182&sr=1-8&keywords=mandoline">this</a>,
which will work. I use the little one to shave radishes, carrots, etc. for salads
and it actually gets a fair amount of use and is worth the $15 investment. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->The recipe calls for scallions (green or spring
onions), but I am thinking that shaved leeks (mixed in with the sprouts and
roasted) would be a good alternative. <o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->You can adjust the amount of red pepper flakes –
either increase for more heat or
eliminate altogether.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Shaved Brussels
Sprout, Meyer Lemon & Quinoa Salad<o:p></o:p></b></div>
<div class="MsoNormal">
1 cup quinoa, rinsed well<o:p></o:p></div>
<div class="MsoNormal">
Coarse salt<o:p></o:p></div>
<div class="MsoNormal">
2 Meyer lemons<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup extra-virgin olive oil (+ 2 T for roasting)<o:p></o:p></div>
<div class="MsoNormal">
8 ounces Brussels sprouts, trimmed and thinly sliced<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup walnuts or pecans, toasted and chopped<o:p></o:p></div>
<div class="MsoNormal">
4 scallions, thinly sliced (about 1/3 cup)<o:p></o:p></div>
<div class="MsoNormal">
1/4 teaspoon crushed red pepper flakes<o:p></o:p></div>
<div class="MsoNormal">
salt and pepper<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 450 degrees.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place quinoa and 1 1/2 cups water in a small saucepan with a
pinch of salt. Bring to a boil, reduce heat to a simmer, and cook, covered,
until grains are tender and water has been absorbed, about 16 minutes. Transfer
to a bowl.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Peel 4 long strips of zest from lemon with a vegetable
peeler; thinly slice. Juice lemons into a small bowl (you want about ¼ cup); add
½ teaspoon salt and ¼ teaspoon pepper. Whisk in oil in a slow, steady stream.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Toss sprouts with about 2 tablespoons olive oil. Place in
shallow pan and roast for 5-10 minutes until you get those nice brown roasty
bits. Stir occasionally.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add zest, brussels sprouts, nuts, scallions, and chile to
quinoa. Season with 3/4 teaspoon salt and drizzle with vinaigrette. Stir to
combine. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serve immediately, or refrigerate, covered, up to 3 days.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes 4 servings. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0tag:blogger.com,1999:blog-22431480.post-28421738616747795242015-07-27T08:36:00.002-07:002015-07-27T08:39:11.678-07:00Not Your Grandmother’s Brownies<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7P6Jer7_m6IWGIfQ1yeOoFqsvOifBRHUV2BuiOgaLUFz7sgyAb9qfTRO5YEe8w0ZFi3i6Zg-Isat-mpKqPBVHiirhoWwLvBxpGA07z6Zrb-Mas7q7khznO609NfvmmthT7VZW/s1600/DSC_0300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7P6Jer7_m6IWGIfQ1yeOoFqsvOifBRHUV2BuiOgaLUFz7sgyAb9qfTRO5YEe8w0ZFi3i6Zg-Isat-mpKqPBVHiirhoWwLvBxpGA07z6Zrb-Mas7q7khznO609NfvmmthT7VZW/s400/DSC_0300.jpg" width="400" /></a></div>
Sunday dinner required something a bit different this
week.<span style="mso-spacerun: yes;"> </span>I was making some nice carnitas
for tacos and wanted something to complement the flavors of the Mexican food I
was making. I remembered a recipe I had saved earlier this year from <i style="mso-bidi-font-style: normal;">Better Homes & Gardens</i> for<a href="http://www.bhg.com/recipe/sweet-spicy-brownie-bites/"> Sweet & Spicy
Brownie Bites</a>. I remembered chocolate and chilis—a good pairing in my
estimation. (And a bit of vanilla ice cream would be a welcome addition in the
heat we are having here today.) These are definitely something my grandmother
never would have thought of, and probably wouldn’t have even tried. Sweet and
spicy combined was not her cup of tea. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Digging the recipe out of my file of “Desserts To Try” I
found I didn’t have all the ingredients and it was for a 13x9<span style="mso-spacerun: yes;"> </span>pan, which is definitely too large for us
this Sunday, as there will be only four of us. So I got creative and modified
the recipe based on what I had on hand and used a standard 8x8 pan. I ‘ve
provided a link to the original recipe above, in case you want to compare. And
should you want to make a large batch in a 13x9 pan, you can double all the
ingredients below, with the exception of the eggs (of which you should only use
5).<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Rather than tell the family what I had made, I asked them to
try the brownies and describe them in 4 words:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mr. B: sweet, spicy, chocolately, and not overly dense<o:p></o:p></div>
<div class="MsoNormal">
Brilliant Daughter: chocolate, ginger, cake, brownie<o:p></o:p></div>
<div class="MsoNormal">
Butcher Son: moist, rich, decadent, brownie<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Obviously Mr. B came the closest to the original name, even
if chocolately is not a word, and “not overly dense” is a phrase and not a
singular word. Brilliant Daughter was the only one who got the ginger, but she
loves ginger and the flavor was more pronounced than in the original recipe due
to the addition of ginger chips. Surprisingly, no one got the chili flavor.
They all thought the spicy component was the ginger. I found that after chewing
a bite and swallowing that the chili sat in the back of my throat and gave a
slight burn. Not in a bad way, just different. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Overall these were a hit. Not something they would want me
to make on a regular basis, only because espresso brownies, chocolate chip
brownies, and salted caramel brownies are much higher on their wish list. <o:p></o:p></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNDRe43i5bzRg804pNtYJqWee6aDLdxVXKKOI6nL7EdXApUcl5C_KPQ-o6b90DAFC8ssPUjQzY4zYbMtdOWYgY9EU4ZJ_fdVn7FuOUX6x5_nRsh3dmehNi8gGx33PtiELlyon/s1600/DSC_0292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNDRe43i5bzRg804pNtYJqWee6aDLdxVXKKOI6nL7EdXApUcl5C_KPQ-o6b90DAFC8ssPUjQzY4zYbMtdOWYgY9EU4ZJ_fdVn7FuOUX6x5_nRsh3dmehNi8gGx33PtiELlyon/s400/DSC_0292.jpg" width="400" /></a></div>
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Susan’s Sweet &
Spicy Brownie Bites<o:p></o:p></b></div>
<div class="MsoNormal">
5/8 cup all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon unsweetened cocoa powder<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon chili powder<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon chipotle chili powder<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon ground cinnamon<o:p></o:p></div>
<div class="MsoNormal">
1/4 teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
teaspoon kosher salt<o:p></o:p></div>
<div class="MsoNormal">
¼ cup ginger chips<o:p></o:p></div>
<div class="MsoNormal">
4.5 ounces dark or bittersweet chocolate (60-72%), coarsely
chopped<o:p></o:p></div>
<div class="MsoNormal">
ounces quality dark chocolate (60-72%), coarsely chopped<o:p></o:p></div>
<div class="MsoNormal">
1 2 cup unsalted butter, cut into 1-inch pieces<o:p></o:p></div>
<div class="MsoNormal">
5/8 cup granulates sugar<o:p></o:p></div>
<div class="MsoNormal">
¼ cup packed brown sugar<o:p></o:p></div>
<div class="MsoNormal">
3 eggs, room temperature<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 350 degrees F. Butter the sides and bottom
of an 8x8 baking pan.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a small bowl whisk together the flour, cocoa powder,
chile powders, cinnamon, salt, and ginger chips; set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the chocolate and butter in the top of a double boiler
or a large heat-proof bowl. Set over a pan of barely simmering water (the
bottom of the pan should not touch the water). Heat and stir occasionally until
the chocolate and butter are completely melted and combined. Remove from heat,
keeping pan or bowl over water. Add both sugars; whisk until completely
combined. Remove from water. Let mixture come to room temperature.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add two eggs to the chocolate mixture and whisk until just combined.
Add the remaining egg and whisk until combined. Do not overbeat the batter or
your brownies will be cakey.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sprinkle the flour mixture over the chocolate mixture. Using
a spatula (not a whisk), fold until there is just a trace amount of flour
mixture visible.<o:p></o:p><br />
<br />
Pour the mixture into the prepared dish or pan and smooth the top with your spatula. Bake for 25 minutes, rotating the pan halfway through baking. Cool completely on wire rack.<br />
<br />
When cool, cut into 16 squares and dust lightly with cocoa powder.<br />
<br /></div>
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<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
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<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
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mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;}
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<div class="MsoNormal">
Makes 16 squares<o:p></o:p></div>
Mrs. Bhttp://www.blogger.com/profile/01190114576648993341noreply@blogger.com0