tag:blogger.com,1999:blog-82460647386428620492024-03-13T06:27:12.435-07:00Salt and FlatteryUnknownnoreply@blogger.comBlogger51125tag:blogger.com,1999:blog-8246064738642862049.post-23884044303288710592013-01-22T18:48:00.000-08:002013-01-22T18:55:03.553-08:00Pizza Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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You've heard of Taco Soup, that deconstructed hot mess of salsaliciousness where no spoon is needed as long as you have plenty of tortilla chips. Meet Taco Soup's Italian cousin - Pizza Soup. It is molto bene. <br />
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<b>Ingredients</b><br />
Extra-virgin olive oil<br />
1 medium yellow onion, diced<br />
1 medium red, yellow or orange bell pepper, diced<br />
4 cloves of garlic, finely diced, divided<br />
1 quart of canned Roma tomatoes, including canning liquid<br />
1 can diced tomatoes, including liquid<br />
4 cups tomato juice or V8 juice<br />
2 cups chicken stock<br />
2 Tbsp. lemon juice<br />
2 Tbsp. Italian seasoning<br />
7 oz. sliced pepperoni<br />
10 oz. finely grated Parmesan, Parmagiono-Regiano or Asiago cheese<br />
1/2 tsp. cayenne<br />
1 tsp. fennel seed <br />
Sea salt<br />
Fresh ground black pepper<br />
8-10 leaves of fresh basil, chopped (chiffonade)<br />
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1 loaf of good Italian bread or French bread<br />
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<b>The Method</b><br />
Preheat oven to 375 degrees. Heat 2 Tbsp. of olive oil in a medium to large stock pot over medium heat and add onions and peppers. Saute for 3-4 minutes and add 3 cloves of garlic. Saute for 1 more minute, then add tomatoes, tomato juice, chicken stock and lemon juice. <br />
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Add pepperoni to a frying pan and fry over medium heat until pepperoni gets crispy and much of the fat is rendered off then remove pepperoni from pan and set aside. <br />
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Add Italian seasoning and about half of the grated cheese to the soup, along with about 1/3 of the pepperoni. Stir to combine and let soup simmer over medium low heat for 10-15 minutes. <br />
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While the soup simmers, slice bread (bias cut) in 3/4 inch slices and brush 1 side with olive oil and place oiled side down on a large jelly roll pan. Combine remaining clove of finely diced garlic with 1 tsp. sea salt, 3 Tbsp. of olive oil spread on top of each slice of bread. Sprinkle a small amount of grated cheese on each piece. Place bread in the oven to toast for 8-10 minutes, them remove from oven. Chop or crumble remaining pepperoni and set aside for garnish. Salt and pepper soup to taste, remove from heat and serve. Top each bowl with some of the remaining pepperoni, cheese and basil. Finish with a drizzle of olive oil. Serve with bread. <br />
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<b>Food for Thought.</b><br />
Instead of fresh basil, you could whip up a nice pesto and just drizzle it over the soup. If you don't know how to make a simple traditional pesto, it is easy enough to find out how online. For acceptable results without the bit of extra work, a good store bought pesto can be a good alternative (I like the Classico Fresh Basil Pesto). <br />
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Of course, this recipe is just for the pepperoni version of Pizza Soup and as we all know, pizzas can include whatever we want so if you want a meat lovers, something more exotic like Feta with sundried tomatoes, marinated artichoke hearts or anything else that sounds good to you, go for it. Just throw it in. If you like taco pizza, you could even do a taco pizza soup. Well - maybe not. As always, ingredients are only part of the equation. Technique is needed to for proper execution. Having lived in the East for several years, I know how difficult it can be to make a truly killer New York style pizza crust here in the West where the water and the altitude can make ideal results elusive at best. Fortunately, soup can be more forgiving. Buon Appetito!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8246064738642862049.post-56567364751908717222012-06-06T23:02:00.000-07:002013-01-22T19:13:32.309-08:00A Gustatory Glimpse of the Past; Granny's Burnt Sugar Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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I had actually forgotten about this particular type of cake but recently, while talking with my sister Tracy, she mentioned it and it came back into my memory with remarkable clarity. It was the taste of dessert at birthday dinners that my Granny Rhinehart would host for my father or for his siblings. It was always present at her large pot-luck-palooza Christmas parties and often in the quaint home where she lived and which I visited frequently in my childhood. It is a taste unlike any other dessert, pastry or confection. It is the taste of Burnt Sugar Cake. <br />
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In looking for information online, I came across a great blog with an excellent write-up and what looks like a great recipe: You can check it out at <a href="http://chickensintheroad.com/cooking/old-time-burnt-sugar-cake/">http://chickensintheroad.com/cooking/old-time-burnt-sugar-cake/</a>.<br />
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As for my personal quest to find that particular recipe that I was once familiar with and which I hope my sisters will enjoy, I got this recipe from my Aunt Barbara, my grandmother's oldest daughter. She says it is virtually the same as Granny's. Thus I will henceforth refer to this recipe as Granny's Burnt Sugar Cake. Only she knows if her recipe was different and I will not be able to ask her for specific information on her recipe until I pass on as she has done. But since she introduced us all to it and made it so delicious (as were all of her baked goods with the probable exception of mincemeat pie, which I always managed to avoid) I decided to call it after her, though I am also thankful to my sister for jogging my memory and for my Aunt Barbara for sending this to me. As for the actual origins of burnt sugar cake, I suspect serendipity, though I have not found any kitchen lore about this unique treat. <br />
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I have not made it yet. In most ways, it looks very similar to the one posted above (which has great pictures). I plan to try them both. For now, here is the family version as it was sent to me. I am posting it as written because I believe in preserving the historicity and authenticity of nostalgic recipes like this (though I am also not opposed to making minor changes if such changes seem suitable). It should be easy enough to follow as it is well written. After a bit of practice, I will post my findings and, if indicated, will include any minor modifications to the recipe or clarifications to the instructions, which my field research may warrant. Enjoy.<br />
<br />
Burnt Sugar Cake<br />
Make a burnt sugar syrup to make this old-fashioned cake. <br />
<br />
<b>Ingredients:</b><br />
<br />
Burnt Sugar Syrup<br />
3/4 c. sugar<br />
3/4 c. boiling water<br />
See directions below<br />
<br />
Burnt Sugar Cake<br />
3 c. sifted cake flour - sift before measuring (plain flour works fine)<br />
2 tsp. baking powder<br />
1/2 tsp. salt<br />
3/4 c. sweet butter at room temperature<br />
1 1/4 c. sugar<br />
3 eggs at room temperature<br />
1/2 c. burnt sugar syrup (see below)<br />
Water<br />
1 tsp. vanilla<br />
<br />
Burnt Sugar Frosting<br />
1/4 c. unsalted butter<br />
1 lb. powdered sugar, sifted<br />
1/4 tsp. salt<br />
1/4 c. burnt sugar syrup<br />
1 tsp. vanilla<br />
<br />
<b>Preparation:</b><br />
<br />
Burnt Sugar Syrup<br />
Melt 3/4 c. sugar in a skillet over low heat, stirring occasionally until it turns into an amber-colored liquid. Turn off heat and very carefully add boiling water. Mixture will splatter at first. Return the caramel to low heat and simmer, stirring frequently, until the sugar and water are thoroughly mixed and smooth. Set aside to cool to room temperature. <br />
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Burnt Sugar Cake<br />
Adjust rack to lower third of oven; preheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Line pans with parchment paper rounds. Sift together flour, baking powder and salt; set aside. Cream butter until smooth. Add sugar and continue creaming until light and fluffy. Add eggs, one at a time, beating after each addition until well blended. To the 1/2 c. of burnt sugar syrup add enough water to make 1 c. Stir in the vanilla. Add the dry ingredients to the butter mixture alternately with the burnt sugar syrup mixture, beginning and ending with the dry ingredients, until well blended and smooth. Divide the batter between the two cake pans. Bake about 25 minutes, or until the surface springs back slightly when lightly touched in the center, and the cakes contract from the pans. Cool 10 minutes on wire racks, then invert on racks, carefully peel off paper liners, turn baked side up and cool completely before frosting. Fill and frost with Burnt Sugar Frosting. Decorate with whole pecan halves.<br />
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Burnt Sugar Frosting<br />
Cream 1/4 c. unsalted butter until light and fluffy. Gradually beat in 1 pound (1 box) powdered sugar (sifted), with 1/4 tsp. salt, 1/4 c. burnt sugar syrup and 1 tsp. vanilla until creamy smooth and spreadable. If mixture is stiff, add water, a teaspoon at a time. <br />
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One thought that occurs to me is that I would like volume measurements on the powdered sugar rather than weight (hope they actually sell 1 lb. packages or else I'll finally have to get a good digital scale). The other thought is that I would like to trick the pecans out just a bit, either by roasting them a bit and salting them (good contrast with all of the sugar going on) or candy them (more sugar cannot be bad either). </div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8246064738642862049.post-3843083542215338602011-12-09T22:45:00.000-08:002011-12-09T22:53:16.795-08:00Move Over Julia Child!<div dir="ltr" style="text-align: left;" trbidi="on">Many of the great classical music pieces that we hear so often that they become commonplace (nothing says high culture like a cat food commercial set to something catchy from the Romantic era), were not well received by the critics or society at large in their day. Many great and enduring works of literature (like my beloved <em>Count of Monte Cristo)</em> were esteemed as nothing more than tabloid-grade fiction for which the authors were sometimes reimbursed by the page. So it is with this gem; a culinary muse for the 21st century written by a misunderstood genius who was simply ahead of her time. Put down Alton Brown's<em> I'm Just Here for the </em>Food and Harold McGee's <em>On Food and Cooking: The Science and Lore of the </em>Kitchen. Pick up a copy <em>of Microwaving for One</em>. I don't know how the James Beard Foundation missed this one when the awards were being given out. Can't wait to get my hands on a copy. Let me know if you run across one. Just check out this link for some great testimonials. <br />
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<a href="http://www.huffingtonpost.com/2011/12/09/the-worst-book-ever_n_1137727.html?ref=books">http://www.huffingtonpost.com/2011/12/09/the-worst-book-ever_n_1137727.html?ref=books</a><br />
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Can't wait!<br />
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Beep! Mmmmm! Appetizers - Jalepeno Beepers. The main course - Radiated Radiotore with Tuna and Creamed Corn! And for dessert - Nuked Alaska! There will be no leftovers tonight. <br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8246064738642862049.post-37017123074672585252011-07-03T16:54:00.000-07:002011-07-03T17:05:55.273-07:00Table for One<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xxlLt-DhZ1w/ThD-zphQwFI/AAAAAAAAAMQ/8YOyNtWfgaw/s1600/100_0582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181px" i$="true" src="http://1.bp.blogspot.com/-xxlLt-DhZ1w/ThD-zphQwFI/AAAAAAAAAMQ/8YOyNtWfgaw/s320/100_0582.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>An old German proverb has come to my mind recently. I've also heard this proverb credited to the Dutch and the Russians and there is a variant from <em>Don Quixote </em>which, says that hunger is the best sauce, though any country - especially in Europe, could lay claim. Even so, I am going with German because I am of German descent, because the history of the Germanic people testifies of their familiarity with scarcity and hunger, and because as I write this, I am definitely ready for dinner: a dinner that I will enjoy with my family, the way we do throughout the week but especially on Sunday, except for one very lonely Sunday two weeks ago when my wife and kids were out of town and I was home. My wife had planned a very fun adventure for the kids but timing and other logistical factors precluded my participation. <br />
<br />
While I always enjoy church, on this week I was especially glad for the distraction and to be around friends and neighbors, if not family, though the afternoon was uncharted territory for me - I was a lone traveler in a land of isolation. On other days during my family's time away, I could distract myself from my solitude with work, errands, dinner with the missionaries in our area and other activities including a movie and NBA Jam challenge on the Wii with my excellent brother-in-law Stephen. While it was a given that their absence would be temporary and of a defined and relatively brief duration, especially when compared to periods of separation endured by others due to work, military service or death, it was nonetheless acutely felt. <br />
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I went through the motions of existence and decided to make a family favorite - a simple but classic chicken pot pie. My plan was that leftovers would serve as good fodder for later and that I would not have to cook again for a while.<br />
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</div><br />
Though it was the usual preparation, as I sat down to eat, it just didn't seem to be that savory. What does that have to do with the proverb? The answer is this: Hunger may be the best cook, but good company is the best seasoning, and the want of it leaves a gap that cannot be filled with food, no matter how delicious it may otherwise be. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8246064738642862049.post-62294543659364352522011-06-03T08:14:00.000-07:002011-06-03T08:16:32.355-07:00Repurposed Edibles<div dir="ltr" style="text-align: left;" trbidi="on">If you know my wife, you might not be surprised to find out that she is a fan of HGTV. She is an interesting kid on many levels and she is interested in a wide variety of different topics, including different places, where and how people in those places live and what they do to make their surroundings more aesthetically pleasing. One concept I've become aware of through some of this programming is that of reclaiming old building materials that can be repurposed - that is, used for another application, such as taking wood from an abandoned house and using it in a different project or picking up old bricks from a demolition site and using them to build yourself a retaining wall or planter box. Aside from being time and labor intensive, there is relatively little if any actual cost to acquire the materials. Furthermore, it is eco-friendly. Now I have never hugged a tree but I appreciate the conservation approach. More than that, however, I like the idea that something that was to be cast-off or was esteemed as being of no worth can, with a little interest, planning and effort, be made into something worthwhile and useful. <br />
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What does this have to do with food? Good question. The culinary corollary is seen in what we disdainfully refer to as leftovers, but which I think should be called "tomorrow's muse for something new and wonderful." For example, yesterday's Potatoes Nicoise could become something great for breakfast or brunch - just add eggs. Last night's grilled potatoes could be transformed into excellent home fries (skillet potatoes) - just add diced yellow onion, diced red bell pepper and garlic. Leftover pesto from your Italian-themed dinner - just add eggs. By now you've obviously noticed my breakfast/brunch theme. I like to make it interesting. But the point is, that food not used yesterday can be repurposed for something excellent today. This is just a variant on the pantry principle only you've already done some of the prep work, which leads to my next point - that excellent results are achievable with little effort. High-yield! These are just a few examples. So the next time you want something interesting but you are not feeling inspired, just look at your leftovers and prepare to be blown away with a new combination of flavors you've never thought of. <br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8246064738642862049.post-66698874082964752512011-05-01T22:15:00.000-07:002011-05-01T22:15:21.679-07:00S'winederful<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://upload.wikimedia.org/wikipedia/en/d/df/Famous_Dave's_logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182px" j8="true" src="http://upload.wikimedia.org/wikipedia/en/d/df/Famous_Dave's_logo.png" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>The Gershwin brothers would probably not find the perversion of their great song to describe what could be considered as low-brow eats as very clever or appropriate but I think it works. And you've got to love a place where the mascot is a swine pit master. Last night I told my wife we were going to try someplace new when we went out. We ended up on the west side of town and she said, "Let's try Famous Dave's." <br />
<br />
<div style="text-align: left;">Having lived in south Texas for a year and a half, she has an appreciation for real Texas beef brisket. I love pulled pork and, though I still haven't been able to forsake the convenience of my liquid propane grill for a charcoal grill or hardwood smoker, I have tried the occasional piece of pork shoulder known as the Boston butt several times. We make great slaw and I love my barbecue sauce so we have had decent results. In the future, however, I likely will not bother since I've found Famous Dave's. Although I am a great grill man but not so skilled at making real cue, I am nonetheless, a bit snobbish about proteins and sauces. Dave's blew us both away. For what they are trying to be, I'd say it is the best around - meaning that in doing southern cue, they really do it well, compared to say Fazolis or even some slightly better establishments trying to be Italian but you know that they are really just playing at it. The only other place that comes close to being what they are is, in my opinion, 5 Guys Burgers and Fries, who promises just that and delivers just that (and pretty darned tasty it is too). </div><br />
The sauces were variants of sweet, tangy, peppery smokiness with varying amount of heat - I mostly went with their Rich and Sassy but couldn't settle for just that so I also had a generous shot of Devil's Spit and Texas Pit. The fries were great (nice and hot) and the help and the management at Dave's were excellent. <br />
<br />
After an unbelievably good pork sandwich (even the buns were the perfect vehicle) and the Texas Manhandler, featuring beef brisket which my wife says rivals the real deal she experienced in the Lone Star state, we had a piece of pecan pie. So good it was just plain filthy. Filthy. Filthy. Filthy. If you do not have any reservations about engaging in gustatory hedonism in spite of all you know about principles of good nutrition and self-preservation, you should check it out. And even if you do know better, you should lower your standards and try it anyway. <br />
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8246064738642862049.post-18224711961415771262011-04-03T20:04:00.000-07:002011-04-03T20:06:55.782-07:00Chessy Onion Quiche<div dir="ltr" style="text-align: left;" trbidi="on">This recipe was a game changer. I first had this when a great neighbor and fellow foodie brought some over. The next week, I went out and bought the book he got the recipe from; Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae. Not only could I make my own quiche now (it is the kind of recipe you get very specific and urgent cravings for), but many of the other recipes in it lead to a great kitchen evolution, especially as far as my spice cupboard was concerned. A game changer!<br />
<br />
<strong>Ingredients</strong><br />
For the Sauce<br />
1 large red bell pepper<br />
1/4 c. mayonnaise<br />
3 Tbsp. crushed walnuts<br />
2 tsp. tomato paste<br />
1 tsp. minced garlic<br />
1/4 tsp. kosher salt<br />
1/4 tsp. fresh ground black pepper<br />
<br />
For the Filling<br />
4 Tbsp. unsalted butter, cut into four pieces<br />
1 c. finely chopped red onion<br />
3 large eggs<br />
3/4 c. heavy cream<br />
1 1/2 c. grated Jarlsberg, Swiss or Gruyere cheese<br />
3 Tbsp. finely chopped chives<br />
1/4 tsp. Tabasco sauce<br />
1/4 tsp. kosher salt<br />
1/4 tsp. fresh ground black pepper<br />
<br />
1 uncooked piecrust (9 inches)<br />
<br />
<strong>The Method</strong><br />
Grill the bell pepper over direct medium heat until the skin is evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the pepper from the grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes to steam off the skin. Cut off the top and remove the seeds. Coarsely chop the pepper and put in a food processor. Add the remaining sauce ingredients and process until smooth. Pour into a small serving bowl, cover, and refrigerate until ready to serve. <br />
<br />
In a medium saute pan over medium heat, melt the butter. Add the red onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Transfer to a medium bowl and allow to cool for a few minutes. In a small bowl whisk the eggs and cream together and add to the butter-onion mixture. Add the remaining filling ingredients and mix thoroughly. <br />
<br />
Line a 9-inch metal pie tin with crust. Pour the filling into the curst. Grill over Direct Medium heat until the edges of the curst and the filling begin to turn golden brown, about 15 minutes, then continue cooking over Direct Low heat until the filling is no longer wet in the center, about 15 minutes more. Remove from the grill and allow to cool for 10 to 15 minutes. Serve with the sauce.<br />
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<strong>Food for Thought </strong><br />
As expected, a grilling cook book actually directs you to prepare this on the grill. Once you shut the lid, isn't a grill basically an oven. Ideally, you have a built-in thermostat on your grill, then you can really do anything on it you could do in your oven. I won't discuss direct and indirect heat here but give me a call or post an inquiry if you must know more. I often do this just in the oven. 350 for 35 minutes +/- 5 does the trick, although I will usually jump start my piecrusts baking for 7-8 minutes sans filling first so that I don't end up with an undercooked pie crust, which can sometimes happen when dealing with a lot of wet ingredients in the filling, as in this recipe, or with other fillings like custards, fruit mixtures, etc. Unless I'm doing a homemade apple pie, store bought piecrust works great for me (we like Marie Callendar's and Pilsbury). This sauce if ridiculously good and could actually be eaten on a wide variety of savory concoctions. Have fun with the leftovers (if you have any). </div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8246064738642862049.post-73384704338652708932011-03-23T21:35:00.000-07:002011-03-23T22:52:23.711-07:00Cupcake Nazis<div dir="ltr" style="text-align: left;" trbidi="on">If you recall a previous post about a local cupcake joint, you might be surprised by this rant. As it turns out, they don't really sell cupcakes during all business hours. It seems that their business model is based on paying for staff, physical plant, utilities, etc. to remain open longer than they actually sell cupcakes. <br />
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It's been disappointing to find that during their business hours, on several recent occasions, that they have had hardly any product. Our last attempt found a mostly empty display case with lemon-blueberry only (quite a few actually). But guess what? Lemon-blueberry is a muffin; not a cupcake. <br />
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Now I hate to besmirch or sully the reputation of honest, hard-working people; especially those who are rolling the dice on such a venture as this. I will try one more time. It just seems to me that a sustainable and successful business model whose sole purpose was to supply product X would be more successful if that business actually had product X to sell. <br />
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So word to the peeps at the CBCcC - Worry less about throwing out a few cupcakes at the end of an occasional slow day and worry more about all of the sales you are missing by not having anything in the display case. <br />
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</div>Now lest you think this is simply born of mean-spirited meany meanness, just think of me as the jilted boyfriend who got dumped and goes about with unrestrained bitterness over the girl who dumped him all the while saying he doesn't care or that she was no good. The fact that I am ranting so should be an indication of just how much I do care no matter what else I might say. Let me eat cake! And bring back your cupcakes for sale. Are you misunderstood-genius, narcissistic artist cupcake Nazis, madly and capriciously denying your cupcake neophytes the opportunity to satisfy the expectations you have created? Or is it because you can't supply the goods, more like a Moscow-retreat, barren winter, beginning-of-the-end, can't get supplies to the front line type of cupcake Nazi? Bring back my cupcakes to me. Either that or close earlier, when you are out of product. Staying open so people can come in to see your undesirable muffins in an otherwise, empty case is just mean. </div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8246064738642862049.post-44641840690197436202011-02-11T23:15:00.000-08:002011-02-11T23:26:00.636-08:00She Bakes<div dir="ltr" style="text-align: left;" trbidi="on"><br />
I like checking out other food blogs. This new one is full of promise and soon to be full of great recipes. It is H's food blog, which she just started today. Check it out. But in case you forget, I will, from time to time, include links to special recipes or other posts to her blog while at other times, you may see the same recipe on each blog because I'm not above poaching and just want to have it in the mix here. So here you go. It is: <br />
<br />
Pefectly Imperfect Bakes a Cake and Other Things<br />
<br />
The address is: <br />
<br />
<a href="http://www.perfectlyimperfectbakesacake.blogspot.com/">http://www.perfectlyimperfectbakesacake.blogspot.com/</a> <br />
<br />
Now while she does do more baking than me and also a good deal of excellent cooking, I am, usually against my will, the baker of most cakes around here (just so you know). </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8246064738642862049.post-5416419594510481142011-02-05T22:09:00.000-08:002011-02-05T22:18:48.328-08:00Super Bowl of Chili<div dir="ltr" style="text-align: left;" trbidi="on">We made this for Super Bowl Sunday last year. It was awesome. I didn’t have a dog in that fight, so we didn’t miss not tuning in and the game turned out to be just an excuse to fix some great game-day food. Though we still will be spending our day doing other things to the neglect of SB XLV, this year is a different story. I’ll simply suggest that you should go with some good Wisconsin Cheddar when making your ingredient selection for this Lombardelicious game-day dish. Don’t call me to tell me how much you enjoyed the dish or the game until Monday morning! <br />
<br />
<br />
<strong>Ingredients</strong><br />
½ lb. dry pinto beans<br />
½ lb. dry small red beans<br />
3-4 dried California chiles<br />
8-10 dried small red peppers such as Chile Japones or Chile de Arbol peppers<br />
2 Tbsp. beef base<br />
8 c. water<br />
<br />
¾ lb. ground beef or turkey<br />
1 tsp. canola oil (if using turkey)<br />
1 medium yellow onion – finely diced<br />
¼ c. masa de harina (corn flour) <br />
½ c. water<br />
<br />
1 8 oz. jar of medium salsa<br />
1 6 oz. can tomato paste<br />
¼ c. barbecue sauce<br />
3 Tbsp. prepared chili powder<br />
1 Tbsp. minced garlic <br />
1 Tbsp. Kosher salt<br />
½ Tbsp. smoked paprika<br />
½ Tbsp. fresh ground black pepper<br />
½ tsp. ground cinnamon <br />
8 oz. cheddar or pepper-jack cheese<br />
Sour cream <br />
<br />
<strong>The Method</strong><br />
Place water, beef base, dried beans and chilies in pressure cooker and cook according to your devices instructions for dry beans. <br />
<br />
Add onions and ground beef or turkey to frying pan over medium heat and cook until meat is lightly browned. If using ground beef, remove excess fat. Remove from heat and set aside. <br />
<br />
Mix masa powder with ½ c. water prior to adding to cooker. <br />
<br />
After beans and chiles have finished cooking, add in meat, onions, masa mixture, salsa, tomato paste, barbecue sauce, chili powder, garlic, salt, paprika pepper and cinnamon to cooker. Allow all ingredients to simmer together for an additional ½ hour, stirring occasionally. Serve and top with cheese and sour cream. Try not to eat too much. <br />
<br />
<strong>Food for Thought</strong><br />
While this chili would not likely win any awards at the state fair or any chili cook-offs in the South due to the presence of the beans, which some chili purists feel don't belong in a serious chili, I was raised in a home where good beans were appreciated as a unique ingredient and not simply looked upon as a filler. And while it took me a while to acquire the taste for them, I definitely appreciate them now. As for the cinnamon, this is one ingredient you must not mistreat, either by omission or by using too liberally. But in the right amount, it adds something truly special to the gustatory landscape. <br />
<br />
Recommended Sides: <a href="http://saltandflattery.blogspot.com/2010/02/cornbread.html">Cornbread</a> or <a href="http://saltandflattery.blogspot.com/2010/02/tortillalicious.html">Tortilla Chips</a>. </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8246064738642862049.post-55394321572774571752011-02-03T20:44:00.000-08:002011-02-03T21:14:27.298-08:00Pork Loin Chops with Pan Sauce<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: inherit;">Pork makes a great blank canvas. This recipe is a great way to color it tasty. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;"><strong>Ingredients </strong></span><br />
<span style="font-family: inherit;">For the chops</span><br />
<span style="font-family: inherit;">8-10 boneless thin cut top pork loin chops </span><br />
<span style="font-family: inherit;">2-4 Tbsp. canola oil</span><br />
<span style="font-family: inherit;">1 Tbsp. Worcestershire</span><br />
<span style="font-family: inherit;">1/2 Tbsp soy sauce </span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">For the rub</span><br />
<span style="font-family: inherit;">3 Tbsp. Kosher salt</span><br />
<span style="font-family: inherit;">2 tsp. fresh ground black pepper</span><br />
1 tsp. dried rosemary or (2 tsp. fresh rosemary finely chopped)<br />
1 tsp. granulated garlic<br />
<span style="font-family: inherit;">1/2 tsp. fresh ground mixed peppercorns</span><br />
<span style="font-family: inherit;">1/2 tsp. lemon pepper</span><br />
<span style="font-family: inherit;">1/2 tsp. cayenne</span><br />
<span style="font-family: inherit;">1/2 tsp. smoked paprika</span><br />
<br />
<span style="font-family: inherit;">For the pan sauce</span><br />
<span style="font-family: inherit;">3/4 c. water</span><br />
<span style="font-family: inherit;">1/2 c. milk</span><br />
<span style="font-family: inherit;">Juice of 1 large orange</span><br />
<span style="font-family: inherit;">1 Tbsp. lemon juice</span><br />
<span style="font-family: inherit;">1-2 Tbsp. coarse ground mustard</span><br />
<span style="font-family: inherit;">1 tsp. chicken base</span><br />
<span style="font-family: inherit;">Additional black pepper to taste</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;"><strong>The Method</strong></span><br />
<span style="font-family: inherit;">Mix salt, pepper, rosemary, granulated garlic, mixed peppercorns, lemon pepper, cayenne and paprika in a small bowl. Apply mixture liberally to top of each chop. In a large stainless steel frying pan, heat 2 Tbsp. canola oil over medium heat. Place up to 4 chops at a time into pan with rub side down and season other side of each chop. Add Worcestershire and soy sauce to pan. Fry for 3 minutes or until nicely browned then flip each chop and fry additional 3 minutes or until browned. Remove chops from pan and place each chop in a small pan lined with foil. Add additional canola oil if needed and repeat until remainder of chops are finished. Close foil over chops and place into 350-degree oven for 5-6 minutes. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">While pan is still hot, remove from heat and add water to deglaze the pan. After allowing pan to cool briefly, add milk, orange juice, lemon juice, minced garlic, mustard and chicken base. Whisk over medium heat. then reduce to low heat. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">After 5-6 minutes, remove chops from oven and allow to rest for 5 minutes before serving. Remove chops from foil and plate. Add additional juices from foil to pan sauce and stir briefly. Additional black pepper may be added if desired. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Serve chops with your choice of rice and drizzle pan sauce over chops and rice. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Recommended sides:</span><br />
<span style="font-family: inherit;">Sauteed asparagus or steamed broccoli </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;"><strong>Food For Thought</strong></span><br />
<span style="font-family: inherit;">A pan sauce like this is less viscous, less opaque and more concentrated than your garden variety gravy, which you could make from here by combining your sauce elements with additonal fats and starches. Gravy certainly has a place on the table but sometimes you just want something that feels like it's not so bad for you. This type of pan sauce may not pair as well with potatoes but is excellent over any type of rice or vegetable.</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">When frying or grilling meat, the real magic occurs when the meat begins to brown. When amino acids undergo certain reactions, in the presence of reducing sugars, we get a range of golden brown chemical products which give cooked meats their delicious flavor. These non-enzymatic reactions are called the Maillard reactions for the early 20th century French scientist Louis Camille Maillard, who first described these reactions while studying protein synthesis. After your meat is finished, all of the bits of this and bits of that, along with the residual fat you started with, as well as those generated by the cooking process, and anything else you've added, are culinary magic waiting to happen. Add some liquid to deglaze the pan, whisk it to loosen everything on the bottom of your pan, season to taste and you've got your self a very savory, sophisticated and delicious pan sauce. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;"> </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8246064738642862049.post-75122476180551559352010-12-01T08:45:00.000-08:002010-12-01T08:51:15.191-08:00Let Them Eat Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_39x-tEc2XFk/TPZ7jmXtRcI/AAAAAAAAALU/eUnHzuY28Fo/s1600/101_0817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" ox="true" src="http://4.bp.blogspot.com/_39x-tEc2XFk/TPZ7jmXtRcI/AAAAAAAAALU/eUnHzuY28Fo/s200/101_0817.JPG" width="200" /></a></div><br />
One of my favorite Far Side comic strips shows Marie Antoinette being led to the guillotine while trying to explain her treatment of her subjects; "I said let them eat cake and ice cream." Truly hilarious! I’ve always thought that cake and ice cream were a bit much. A good ice cream is a thing of joy - at certain times of the year. Likewise, cake can be a wonderful treat (though my wife will roll her eyes and bemoan my preference of pie over cake - blame it on my German ancestry lady – no secret – check the surname). But a good cupcake is something we both agree on, so if someone suggested that I be allowed to eat cake, I would be perfectly happy, if that cake were in the form of a Cocoa Bean Cupcake Cafe cupcake (say that five times really fast). <br />
<br />
Cupcakes are great right? <a href="http://saltandflattery.blogspot.com/2010/03/pattycakes.html">I've written about another great purveyor of fine cupcakeage in our area</a> before so you know I dig them. Although I wonder that we do not say 'cup of cake' or 'cup-o-cake' or 'cake in a cup'. I guess it is simply because it sounds weird, though it seems like this argument is just another variation on the chicken or egg conundrum. I have tried to find a corollary in other cuisines where an otherwise pedestrian dish is named partly by the vessel it was prepared in or served on but whoever heard of a 'glassbevaerage' or a 'platepotato'? The only thing that comes to mind is chicken pot pie or green been (or whatever type) of casserole. When it's done with more sophisticated dishes it sounds OK; pheasant under glass, Moroccan beef tagine. These sound normal enough (maybe it's in the order - OK thinking about it way too much about it). Anyway, naming aside, cupcakes are great. And we were super excited to discover a new designer cupcake bakery in our city, which, after the discovery of this bakery, seems a little more hip than it was before. <br />
<br />
There are two locations in Idaho and one in Utah. If you get a chance, check them out. We've only tried two varieties (so far) but will definitely return to check out the rest. Their menu varies by the day of the week, which I think is an awesome approach. To see their blog, go to <a href="http://thecocoabeancupcakecafe.blogspot.com/">http://thecocoabeancupcakecafe.blogspot.com/</a>.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8246064738642862049.post-43506339127930560152010-11-20T19:39:00.000-08:002010-11-20T19:56:15.322-08:00Yulelicious - My New Favorite!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_39x-tEc2XFk/TOiWAgEeNDI/AAAAAAAAALQ/FC9kL6Ye8B8/s1600/Candy+Cane+Oreo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_39x-tEc2XFk/TOiWAgEeNDI/AAAAAAAAALQ/FC9kL6Ye8B8/s1600/Candy+Cane+Oreo.jpg" /></a></div><br />
My new favorite Oreo. My new favorite anything. Could anything be better than this heavenly treat? You must try the new, limited edition, here for the holidays, Candy Cane Oreos; chocolatey, pepperminty, crunchy, creamy, double stuffy, candy-canetastic bliss. And as my wife said, "The only thing better than a Candy Cane Oreo is a Candy Cane Oreo dipped in hot chocolate." They are similar to the Mint Oreos we all love only better. It's what the Mint Oreo wants to be when it grows up. Merry Christmas. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8246064738642862049.post-81421865186016874512010-10-17T21:18:00.000-07:002010-10-17T21:34:52.286-07:00Fiesta Soup<span style="font-family: inherit;">Need a reason to celebrate or do something special? Make this soup - it is worth celebrating. We call it something different at our house and you'll just have to trust me when I say that you just wouldn't get it. To call it taco soup gives you some idea of what it is but is altogether too pedestrian and just doesn't do it justice. If, however, I said <span style="color: #990000;">the best +*^&^%$#@!."/_=@#$%^?!! taco soup you've every had</span>, then you'd start to get it. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">The list of ingredients looks long (like an Emeril recipe) <em><strong>but wait!</strong></em> Before you switch off, look at the method; super easy! And besides, it is so delicious. You really won't believe that something so easy could be so good. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<strong><span style="font-family: inherit;">Ingredients</span></strong><br />
<span style="font-family: inherit;">2 Tbsp. canola oil</span><br />
<span style="font-family: inherit;">1 small yellow onion, finely chopped</span><br />
<span style="font-family: inherit;">2 c. frozen corn</span><br />
<span style="font-family: inherit;">1 1/2 lbs. lean ground beef or ground turkey</span><br />
<span style="font-family: inherit;">1 15 oz. can chili con carne</span><br />
<span style="font-family: inherit;">1 15 oz. can black beans, drained and rinsed</span><br />
<span style="font-family: inherit;">1 16 oz. jar salsa (your preference but we like La Victoria)</span><br />
1 10 oz. can tomato juice<br />
<span style="font-family: inherit;">1 c. water</span><br />
<span style="font-family: inherit;">1 Tbsp. minced garlic</span><span style="font-family: inherit;">2 Tbsp. lemon juice</span><br />
<span style="font-family: inherit;">1 Tbsp. lime juice</span><br />
<span style="font-family: inherit;">1 1/2 Tbsp. chili powder</span><br />
<span style="font-family: inherit;">1 tsp. fresh ground black pepper</span><br />
<span style="font-family: inherit;">1 tsp. salt</span><br />
<span style="font-family: inherit;">1 tsp. cayenne</span><br />
<span style="font-family: inherit;">1/2 tsp. smoked paprika</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<strong><span style="font-family: inherit;">For Garnish</span></strong><br />
<span style="font-family: inherit;">6 oz. cheddar or pepperjack cheese, shredded</span><br />
<span style="font-family: inherit;">1-2 small-medium limes</span><br />
<span style="font-family: inherit;">1 bunch fresh cilantro</span><br />
<span style="font-family: inherit;">1 small container sour cream</span><br />
<span style="font-family: inherit;">1 bag yellow corn tortilla chips </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<strong><span style="font-family: inherit;">The Method</span></strong><br />
<span style="font-family: inherit;">Add oil to large stock pot over medium heat and add onion, corn and a pinch of salt. Saute for 4-6 minutes. Add ground beef or turkey, scramble and cook until evenly browned. Add chili, black beans, salsa, soup, water, garlic, lemon juice, lime juice and seasonings and stir to combine. Reduce heat to medium-low and allow to simmer for 10-15 minutes, stirring occasionally, then remove from heat and dish into bowls. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Garnish with cheese, sour cream, cilantro and a squeeze of fresh lime juice. You may also want to break up a few chips as an additonal garnish but we recommend using the chips as an edible utensil for scooping up the stuff. </span><br />
<span style="font-family: inherit;"><br />
</span><strong><span style="font-family: inherit;">Food for Thought</span></strong><br />
<span style="font-family: inherit;">If you want to jazz up your chips a bit, don't forget </span><a href="http://saltandflattery.blogspot.com/2010/02/tortillalicious.html"><span style="font-family: inherit;">this easy idea</span></a><span style="font-family: inherit;">. Also, you may have noticed that in this and in other recipes, I recommend ground beef or ground turkey. Ground turkey may sound weird to some and that's OK. Ground beef is still our friend and, in many cases, cannot be substituted. However, in dishes like this, I find that the ground turkey works great. The texture is usually better than ground beef, which can sometimes be a bit rubbery. I will be the first to admit that, on it's own, it is not the most delicious product around. In fact, it is a bit flat and boring. The great thing though is, because it doesn't have a great deal of inherent flavor, it responds well to whatever you season it with. It tastes like you want it to taste based on how you treat it, thus it is a great culinary canvas on which you can create something wonderful - like the best taco - I mean fiesta soup you've ever had. Serves 8-10. </span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8246064738642862049.post-78018157872289614382010-10-05T20:46:00.000-07:002010-10-06T10:56:06.805-07:00Grilled PotatoesIt has been said that the simple things in life are the best. If that is true, then it explains why these potatoes are so amazing. <br />
<br />
<strong>Ingredients</strong><br />
Desired number of Idaho Russet baking potatoes<br />
2-3 Tbsp. canola oil<br />
2 generous Tbsp. Kosher salt<br />
<br />
<strong>The Method</strong><br />
Preheat grill to medium-high heat (350-400 degrees). Select potatoes suitable for baking, scrub and cut off any exterior defects. Slice each potato in half. Place halved potatoes in a gallon storage bag and pour in canola oil and salt. Close top of bag and toss potatoes inside until evenly coated with oil and salt. Place potatoes on upper grill rack (indirect heat). If your grill has no upper rack, you can still do indirect heat by turning off the burner on one side and placing potatoes on the grill grate over the inactive burner. If you used all burners to achieve your target temperature, you will need to turn up your other burner(s) after turning off the one you are cooking over. Flip potatoes and rotate around cooking area of grill depending on the progress of your potatoes and the presence of hot spots - about every 8-9 minutes until nicely browned (about 34-40 minutes).<br />
<br />
Remove from grill and serve while hot.<br />
<br />
<strong>Food for Thought</strong><br />
These potatoes need no accoutrements but if you like, go for it. Just keep it simple; barbecue sauce, ketchup (if you must) or even a little <a href="http://saltandflattery.blogspot.com/2010/09/tangy-dill-mayo.html">tangy dill mayo</a>, or malt vinegar. I have made these scores, nay hundreds of times and so believe me when I tell you, they require a bit of patience but they are worth it. In the summer, they go great with your grilled steak, chicken or whatever. They're best, however, when you feel the need to grill in the winter and have to sample a small morsel to see if they're done. Ice cold weather, steaming hot potato. The simple pleasures really are the best! Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8246064738642862049.post-51959671674042695882010-09-21T22:16:00.000-07:002010-09-22T08:56:45.895-07:00Tangy Dill Mayo<span style="font-family: inherit;">This one goes in the "A little extra effort makes a huge difference" category. The next time you are making dinner and want something to boost the enjoyment factor and subsequently, the praise to the cook, try this one. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<strong><span style="font-family: inherit;">Ingredients</span></strong><br />
<span style="font-family: inherit;">1/4 c. good quality mayonnaise</span><br />
<span style="font-family: inherit;">1 generous Tbsp. Dijon mustard</span><br />
<span style="font-family: inherit;">1 Tbsp. lemon juice</span><br />
<span style="font-family: inherit;">1 Tbsp. white wine vinegar</span><br />
<span style="font-family: inherit;">several large sprigs of fresh dill, finely chopped (~ 1-2 Tbsp.)</span><br />
<span style="font-family: inherit;">1 tsp. kosher salt</span><br />
<span style="font-family: inherit;">1/2 tsp. fresh ground black pepper</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<strong><span style="font-family: inherit;">The Method</span></strong><br />
<span style="font-family: inherit;">Add all ingredients to a small bowl and whisk together until smooth. Serve on or along side your favorite meats and produce. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<strong><span style="font-family: inherit;">Food for Thought</span></strong><br />
<span style="font-family: inherit;">This goes well with anything you could eat ranch dressing on (only better) and beyond. If you want it on a salad, knock yourself out. I recommend it on fish and pork (preferably grilled) and potatoes and veggies; for example, we had it with grilled pork loin, grilled potatoes and <span style="mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">sautéed </span>green beans with toasted almonds and minced garlic. So good!</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Our vegetable for this meal was a matter of the so-called "pantry principle", which says use what you have. This principle is always important but is especially time-sensitive where produce is concerned. As we had a batch of fresh green beans from our sister-in-law's garden (Yay!), and we had fresh dill growing in the backyard, it was a no-brainer.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8246064738642862049.post-60733369869598381182010-09-16T14:08:00.000-07:002010-10-17T21:40:52.220-07:00Jacket optional, Thai required: Mango Sticky RiceAfter a memorable dinner with our great foodie friends (the same friends who made the <a href="http://saltandflattery.blogspot.com/2010/07/more-southern-sides.html">great collard green and baked beans</a> on our <a href="http://saltandflattery.blogspot.com/2010/07/yall-come-back-now-ya-hea.html">Southern-friend theme dinner</a>, I am quite a different person. <br />
<br />
The cuisine theme (Thai) was previously fairly unfamiliar to me but I was given a great recipe to work from for the Nam Tok I was assigned to make. The cooking experience and the enjoyment of all of the great dishes there (including this one for Mango Sticky Rice) have broadened my horizons and guaranteed that I will have powerful, spontaneous, episodic cravings of some great versions of southeast Asian cuisine for a very long time.<br />
<br />
This recipe for Mango Sticky Rice comes from our friend Katie. To say it was a life-changing experience would be only a slight exaggeration. Thanks Katie.<br />
<br />
<strong>Ingredients</strong><br />
1 1/2 cups Thai sticky rice (khao niao)<br />
1 can (19 ounces) unsweetened coconut milk<br />
1/2 cup sugar<br />
1/2 teaspoon salt<br />
2 mangoes, peeled and sliced<br />
<br />
<br />
<strong>The Method</strong><br />
In a large bowl, combine the rice and enough water to cover by 2-inches. Soak for at least 6 hours or up to 24 hours. Drain.<br />
<br />
Inside a wok or steaming pot, place a bamboo steamer and line the steamer with parchment paper/thin cloth. Add enough water to come up just below the steamer. Bring the water to a boil and steam until rice is tender—about 30-40 minutes. Remove from the heat and transfer the rice to a bowl.<br />
<br />
Mix the coconut milk, sugar and salt in a sauce pan and bring to a boil. Cook, stirring, until the sugar dissolves, about 1 minute. Pour over the rice (but reserve about one third of the sauce to be able to drizzle over the mango when you serve), mix well, cover and set aside until liquid is absorbed into the rice, about 30 minutes. Dish rice into serving bowls, add a few slices of mango to each bowl and drizzle a bit of reserved sauce over each dish. <br />
<br />
<strong>Food for Thought</strong><br />
It's like if a fresh peach pie had been born in Bangkok instead of Georgia. It was great! <br />
<br />
As a final note, when using produce in a recipe, it seems fairly obvious to state that you should use good stuff. That said, it is especially important in a recipe such as this where the produce goes in straight - with little or no processing, subjection to heat, integration with other ingredients, etc. Bottom line, if you can't find good stuff for your given recipe, make a substitution if possible (the red cabbages are lousy but the green cabbages look great) or just wait. The mangos used in this recipe came from Bountiful Baskets and they were excellent. We've heard a lot of good things about them so I suppose we'll have to check them out.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8246064738642862049.post-74713067796357696442010-09-08T08:03:00.000-07:002010-09-10T10:14:55.182-07:00Lemon Dream<div align="left"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_39x-tEc2XFk/TIemJIGW_eI/AAAAAAAAALA/tgZ74as8B1Q/s1600/100_0781-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_39x-tEc2XFk/TIemJIGW_eI/AAAAAAAAALA/tgZ74as8B1Q/s320/100_0781-1.JPG" /></span></a></div><span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">This is the best cake I have ever made; I have made a similar cake many times from a published recipe, (which I have modified in several ways over time) and I thought I would use it as a jumping off point for a more bold variation. By now, I think it is safe to say that there is no recipe under the sun, published or unpublished, which is exactly like this one. It was a fragrant, citrusy, torte of creamy, textural perfection.</span></div><span style="font-family: inherit;"><br />
</span><br />
<strong><span style="font-family: inherit;">Ingredients</span></strong><br />
<span style="font-family: inherit;"><br />
</span><br />
<strong><span style="font-family: inherit;">For the Cake</span></strong><br />
<span style="font-family: inherit;">4 large egg whites, at room temperature</span><br />
<span style="font-family: inherit;">2 large whole eggs, at room temperature</span><br />
<span style="font-family: inherit;">1/4 c. water</span><br />
<span style="font-family: inherit;">1/2 c. sour cream</span><br />
<span style="font-family: inherit;">1/4 c. milk</span><br />
<span style="font-family: inherit;">1. tsp. lemon extract</span><br />
<span style="font-family: inherit;">1 tsp. vanilla extract</span><br />
<span style="font-family: inherit;">1/4 tsp. orange extract</span><br />
<span style="font-family: inherit;">1/8 tsp. yellow food coloring</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">2 1/4 c. cake flour</span><br />
<span style="font-family: inherit;">1 c. sugar</span><br />
<span style="font-family: inherit;">1 Tbsp. baking powder</span><br />
<span style="font-family: inherit;">3/4 tsp. Salimon</span><br />
<span style="font-family: inherit;">1/8 tsp. iodized salt</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">12 Tbsp. ( 1 1/2 sticks) unsalted butter</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<strong><span style="font-family: inherit;">For the Frosting </span></strong><br />
<span style="font-family: inherit;">3 1/4 c. powdered sugar</span><br />
<span style="font-family: inherit;">3 sticks unsalted butter, cut into pieces and softened</span><br />
<span style="font-family: inherit;">2 Tbsp. milk</span><br />
<span style="font-family: inherit;">2 tsp. lemon juice</span><br />
<span style="font-family: inherit;">1 tsp. lemon extract</span><br />
<span style="font-family: inherit;">1/2 tsp. vanilla extract</span><br />
<span style="font-family: inherit;">1/4 tsp. orange extract</span><br />
<span style="font-family: inherit;">1 tsp. lemon zest</span><br />
<span style="font-family: inherit;">1/8 tsp yellow food coloring</span><br />
<span style="font-family: inherit;">Pinch of salt</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<strong><span style="font-family: inherit;">For the Simple Syrup</span></strong><br />
<span style="font-family: inherit;">1/4 c. water</span><br />
<span style="font-family: inherit;">1/2 c. sugar</span><br />
<span style="font-family: inherit;">1 tsp. lemon extract</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<strong><span style="font-family: inherit;">The Method</span></strong><br />
<span style="font-family: inherit;">Place oven rack in middle position and preheat oven to 325 degrees. Trace 2 9-inch cake rounds on baking parchment paper and cut out the rounds. Lightly spray the inside of the cake rounds with cooking spray and lay parchment paper rounds inside of cake rounds. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Whisk wet ingredients together in a medium sized bowl and set aside. In a separate bowl, whisk dry ingredients together in a large bowl for mixing or in your stand mixer bowl. With mixer on low speed, beat in pieces of butter, one piece at a time until mixture is coarse and crumbly. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Increase mixer speed to medium-high and gradually add in egg mixture. Stop mixer and scrape down sides then resume mixing and beat until batter is light and fluffy. This batter will be thick. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Divide batter evenly between the two prepared cake rounds and bake until a toothpick inserted into the center of the cake comes out with few crumbs attached (28-34 minutes). </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Remove cakes and set on top of cooling racks and allow to cool for 10 minutes. Run a small knife around between the cakes and the pans to loosen and flip out onto racks. Remove the parchment paper from the bottom of each cake and flip cake upright onto another cooling rack. Cut each cake in 1/2 with a bread knife or other long serrated blade taking care to maintain a constant, even thickness as you cut. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Place a small amount of frosting on your cake plate and place a bottom layer of cake on the plate. Lightly brush the top of the layer with the simple syrup using a silicone sauce brush then add a generous (~1/4 inch even layer of frosting. Add another layer of cake and repeat with additional layers. Use a small portion of remaining frosting to go around the outside of the cake (called the crumb layer) and refrigerate for 20 minutes then remove and add remainder of frosting for the final outer layer of frosting. Refrigerate for an additional 30-60 minutes prior to serving. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_39x-tEc2XFk/TIemSnqEKTI/AAAAAAAAALI/-8gTZoQq4x8/s1600/100_0786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_39x-tEc2XFk/TIemSnqEKTI/AAAAAAAAALI/-8gTZoQq4x8/s320/100_0786.JPG" /></span></a></div><span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<strong><span style="font-family: inherit;">Food for Thought</span></strong><br />
<span style="font-family: inherit;">Regarding lemon zest, the less-is-more technique works best as the outer portion of the lemon peel has everything you want. As you grate deeper into the white pithy matter, the lemon peel has a very unpleasant bitterness that reminds us of why we do not eat lemons and other citrus fruit out-of-hand like we do apples, pears and so forth. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Also, when frosting a cake, remember that you always want to put down more frosting than you think you will need, push the frosting where you want it to go, then scrape off the extra. This will prevent tearing the cake and besides, even with 4 layers, there is no need to be stingy when you've got this much frosting. When frosting a cake, you should have the right tool for the job and that means an icing spatula (</span><a href="http://www.wilton.com/store/site/product.cfm?id=3E31001E-475A-BAC0-54AC1DB2951677B1&fid=C274CB0F-475A-BAC0-5F55DD6BE0CE7A9C"><span style="font-family: inherit;">I like the offset handle</span></a><span style="font-family: inherit;">). They can be purchased at your local craft store, WalMart, Target, etc. and online. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Finally, this cake needs no additional company other than a fork and a glass of cold milk. However, if your friend sends you a jar of lemon-ginger marmalade, a bit of that on the side really pumps up the jam (pun intended - how shameful - sorry). But seriously folks, after you try this recipe, you will forgive my sins of humor (Doh! Another one. Help!). </span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8246064738642862049.post-86824320290756792702010-08-29T00:39:00.000-07:002011-04-07T14:21:28.202-07:00The Spice of Life<div dir="ltr" style="text-align: left;" trbidi="on">I've heard it said that 'you eat with your eyes first'. This is, I suppose, intended to explain the importance of presentation and the visual appeal of food. Admittedly, this is a very important factor in food preparation and consumption but not the first. I haven't heard it said elsewhere but it makes sense to me that, in reality, 'you eat with your nose first', which describes the pre-prandial allurement of foods as they are being prepared and cooked. In fact, the sense of smell is key to the proper enjoyment of food throughout the dining experience, more than many people realize. <br />
<br />
Said Harold McGee in his classic and oft-referenced kitchen tome:<br />
<br />
The function of herbs and spices is to add flavor to our foods. Flavor is a composite quality, a combination of sensations from the taste buds in the mouth and the odor receptors in the upper reaches of our nose. And these sensations are chemical in nature: we taste tastes and smell odors when our receptors are triggered by specific chemicals in foods. There are only a handful of different tastes-sweet, sour, salty, bitter and savory or umami. while there are many thousands of different odors. It's odor molecules that make an apple "taste" like an apple, not like a pear or a radish. So most of what we experience as flavor is odor, or aroma. Herbs and spices heighten flavor by adding their characteristic aroma molecules. (The exceptions to this rule are pungent spices and herbs, which stimulate and irritate nerves in the mouth). <br />
<br />
(McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004. p. 387). <br />
<br />
So it is that the sense of taste, as it functions on the tongue, can be likened to a compass, which can point you in the right direction with your choices of North, South, East and West or, in this case, salty, sweet, sour or bitter (the whole umami concept is still being debated and I personally don't buy it). Taste receptors in your mouth can also detect relative differences between simultaneously experienced stimuli so that northwest could be a composite salty and sweet taste and so forth. Now, these odor receptors in the nasal passages are finely tuned to other stimuli, which make the sense of smell function more like a GPS. Turn right in 250 feet and you arrive at your destination. These precise directions may be likened to impressions of taste that could be described as nutty, grassy, rich, fruity, woodsy, light, fresh, herbaceous, briny, smokey, caseous, citrusy (which is different from just the sweet and sour components of citrus fruit) and so forth and make it possible to identify vanilla, cinnamon, cilantro and distinguish one fruit from others.<br />
<br />
Years ago, my kitchen spice rack contained the usual dried herbs that most people (myself included) did not know how to use and a bit of this and that for other spices and seasonings such as your basic table salt, black pepper (already ground), lemon pepper, seasoning salt, red pepper flakes, cinnamon and nutmeg. A current inventory would reveal a more interesting and varied collection and, you'll have to take my word for this part, a better understanding of when and how to use them. Off the top of my head the list now looks something like this:<br />
<br />
- Kosher salt<br />
- Sea salt<br />
- Whole black peppercorns<br />
- Mixed peppercorns<br />
- Whole coriander<br />
- Red pepper flakes<br />
- Seasoning Salt<br />
- Granulated garlic<br />
- Minced onion<br />
- Garlic salt<br />
- Cayenne<br />
- Chipotle powder<br />
- Sal Limon<br />
- Paprika<br />
- Smoked Paprika<br />
- Whole allspice <br />
- Ground Allspice<br />
- Tumeric<br />
- Curry<br />
- Old Bay<br />
- Cinnamon<br />
- Nutmeg<br />
- Ground mustard<br />
- Chili powder<br />
- Cumin seed<br />
- Ground cumin<br />
- Dried sage<br />
- Dried rosemary<br />
- Dried tarragon<br />
<br />
Though not specifically classified as herbs or spices, I employ our friends minced garlic, brown sugar and raw sugar and the like to many spice rubs, marinades, sauces and so forth. We still love good old iodized salt and it should be noted that other specialty salts like kosher salt do not contain iodine and so could leave a gaping hole in your nutritional profile if used exclusively. One thing that will never be found in our spice cupboard is ground black pepper. If I could put fresh herbs in our cupboard, I would but, since we cannot, we have a great outdoor extension of our flavor-enhancing stores in a couple of spots in backyard garden areas. These include:<br />
<br />
- Sweet basil<br />
- Spicy basil<br />
- Oregano<br />
- Mint (spearmint, though we like peppermint too)<br />
- Chives<br />
- Dill<br />
- Cilantro<br />
- Sage<br />
<br />
This list is by no means comprehensive. As a basic rule of thumb, when substituting dried herbs for fresh, use about 1/3 of the amount called for. Also, if using fresh herbs, do not add until near the very end of the cooking process or reserve them for use as a a garnish or to finish a dish since many of the fresh, herbaceous and volatile flavor compounds can be altered or destroyed by prolonged (or even brief) exposure to heat. <br />
<br />
Now, flick through your favorite cook books, make a list of commonly called for herbs and spices, as well as a couple of the obscure ones, and go shopping. When skillfully employed, herbs and spices will greatly enhance your cooking and eating experience and, furthermore, most (with the exception of high-sodium, store-bought seasonings) do so without really altering the fat, sodium or calorie profile of your dishes. </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8246064738642862049.post-71494663463709003202010-07-30T22:34:00.000-07:002010-10-17T21:39:01.056-07:00My Wife's Friend's Brownie Recipe Passed Along from Her MotherSomeone somewhere knows where this recipe started. My wife's mother raved about this recipe from one of my wife's friends from way back. We just call them Angela's Brownies. Thanks Angela. And please extend our gratitude to whoever gave the recipe to you. <br />
<br />
<strong>Ingredients</strong><br />
1 1/4 c. all purpose flour<br />
3/4 c. cocoa<br />
3/4 tsp. baking powder<br />
1/2 tsp. salt<br />
3 eggs <br />
1 1/2 tsp. vanilla extract<br />
2 c. sugar<br />
2 sticks unsalted butter, melted<br />
<br />
<strong>The Method</strong><br />
Preheat oven to 325 degrees. Add flour, cocoa, baking powder and salt to large bowl and mix together. In a separate mixing bowl add eggs and vanilla extract and beat on medium speed while slowly adding sugar until creamy. Continue to mix while slowly adding butter. Decrease mixer speed and add remaining dry ingredients. Return mixer to medium speed and beat until ingredients are evenly combined. Batter will be thick. Spray 9 x 13 baking pan dish with canola oil and spread batter evenly. Bake for 30 minutes.<br />
<br />
<strong>Food for Thought</strong><br />
Butter is good. On paper, this is not vastly different from many other brownie recipes but on your tongue, these brownies are special, with hints of buttery, caramel-like richness that makes your brain superimpose flavors from ingredients that are not there. But speaking of adding ingredients, my mother-in-law's twist is to add chocolate chips. My wife skips the chocolate chips (or should I say she saves them for different applications) and adds 1/2 cup chopped pecans. Try this and let the decadent realities and the related gustatory hallucinations begin.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8246064738642862049.post-39224868262435032032010-07-14T22:44:00.000-07:002010-07-14T22:47:46.841-07:00More Southern Sides<strong>Collard Greens with Coconut Milk</strong> <br />
<br />
This recipe comes from our friends who invited us over for the Southern cuisine dinner. The old proverb goes that if you give a man a fish, he eats for a day but if you teach a man to fish, he eats for a lifetime. It has also been said that, if you teach that man to cook his fish, he will eat well. With the exception of living in New Zealand for two years, I spent most of my life inland and so do not have a great appetite for fish (how many fish recipes have you seen on this blog?). With this proverb in mind and applied to other types of food, I say thanks to our friend Katie for the recipes which will undoubtedly come in handy when we get a jones for the awesome collard greens and baked beans that we so good they are sure to haunt and to be craved. <br />
<br />
<strong>Ingredients </strong><br />
1/2 lb. bacon<br />
1 lb. collard greens or kale<br />
1/2 c. water <br />
1/2 c. chopped onion <br />
1 c. coconut milk <br />
1/4 tsp. chicken bouillon <br />
1/4 tsp. pepper (or red chili flakes)<br />
1 large tomato, seeded and chopped (or 2/3 can of diced tomatoes)<br />
<br />
<strong>The Method</strong><br />
Chop and saute bacon. Drain and set aside. Wash collard greens well. Remove and discard stems; cut up leaves (should have about 14 cups). Bring water to boiling in a large pan or Dutch oven. Add collard greens and onion. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in coconut milk, bouillon, tomatoes, and pepper and add bacon back in. Cook, uncovered, over medium-low heat for 10-15 minutes more or until slightly thickened and greens are tender. Makes 6 to 8 servings. <br />
<br />
<strong>Food for Thought</strong><br />
If you've cooked greens, spinach and the like before, you know that the cook down a ton, being mostly water. Our friend Katie said that for our gathering, she actually doubled this recipe. <br />
<strong>The Crockpot Bean Recipe</strong> <br />
<br />
<strong>Ingredients</strong><br />
3 cans white beans<br />
1/2 c. chopped Canadian bacon<br />
1/2 onion, chopped<br />
1/4 c. ketchup<br />
1 Tbsp. mustard<br />
1/3 c. brown sugar<br />
1/4 c. BBQ sauce<br />
1/4 c. molasses<br />
pepper<br />
<br />
<strong>The Method</strong><br />
Preheat oven to 350 degrees and combine ingredients in dutch oven, cover and bake for 60 minutes. If using a crockpot, cook on low heat for up to two hours.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8246064738642862049.post-27098037191029245562010-07-05T07:56:00.000-07:002010-07-14T22:23:12.808-07:00Y'all Come Back Now! Ya Hea?<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_39x-tEc2XFk/TDF9-VzOkhI/AAAAAAAAAJ4/v-QrGJIHYPY/s1600/100_0146+-+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" rw="true" src="http://3.bp.blogspot.com/_39x-tEc2XFk/TDF9-VzOkhI/AAAAAAAAAJ4/v-QrGJIHYPY/s320/100_0146+-+2.jpg" width="320" /></a></div><br />
Sometimes it seems that we don't get out much (hello - blogging about food here - that fact should be self -evident). Sometimes, however, we have more on our plate, socially speaking, than we feel like we can handle. Yet if the company is good, it is permissible to have a little extra at times. It has been observed that you can get too much of a good thing. As far as good food and good friends go, it may, in fact, take us a while because we love both. <br />
<br />
H and I have, after leaving our last neighborhood filled with some very interesting and talented foodies whom we still miss, found kindred spirits in our present location and have had the pleasure of a couple of great dinner parties within the past few weeks. Each one was excellent in it's own way owing to variations in the company and the menus. One was couples only while the other included our children. One was more formal while the other was a bit more casual. One took place on a night when there was really nothing going on and one was, by way of either coincidence or by good planning, part of a Fourth of July celebration. One was a combination of unplanned but surprisingly harmonious dishes and the other was totally planned out with a regional theme and menu. As I said, each one was excellent. Even so, slight edge, based solely on my love for food of the American South, to tonight's July 4 menu.<br />
<br />
- Buttermilk fried chicken<br />
- Baked beans<br />
- Collard greens<br />
- Fried zucchini<br />
- Watermelon <br />
- <a href="http://saltandflattery.blogspot.com/2010/06/red-white-and-blueberry-shortcake-stack.html">Biscuits with berries and cream </a><br />
- Peach pie<br />
- Mint and lime slushees<br />
<br />
So )(*&*&^*^%*(&)(*&++%$#@!!#&*( good! See links below for the best fried zucchini you've ever had and an excellent fried chicken recipe:<br />
<br />
<a href="http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-fried-zucchini-recipe/index.html">Neely's Fried Zucchini</a><br />
<br />
<a href="http://www.foodnetwork.com/recipes/fried-chicken-and-wild-rice-waffles-with-pink-peppercorn-butter-and-maple-horseradish-syrup-recipe/index.html">Buttermilk Fried Chicken</a><br />
<br />
<br />
<strong>Food for Thought</strong><br />
I haven't made the spicy dipping sauce included with the fried zucchini recipe but I'm sure it's great. I have tried just good old Ranch dressing - super good.<br />
<br />
My variation on the fried chicken was to use Panko breadcrumbs for the final coat on the double-dipped chicken. I also recommend just an extra pinch of salt. Also, because this chicken had to travel, I used Crisco. I usually choose a healthier option such as canola oil - but one must ask - "If I am eating fried chicken, how health conscious am I?" But seriously, if you know how to fry food at the right temperature and for the right amount of time, the amount of residual fat you consume is sometimes worth the difference in taste. Anyway, back to the Crisco - if you are making picnic fried chicken, if it has to travel or be made ahead of time, or if you just like leftovers and like it cold, I definitely recommend Crisco. Otherwise, from fryer to table - canola oil is fine.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8246064738642862049.post-59975010882733072022010-06-28T23:09:00.000-07:002010-07-08T20:54:10.356-07:00Cilantro Lime Ranch Dressing<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_39x-tEc2XFk/TCwgp8l9i2I/AAAAAAAAAJQ/uOwAag6SsHA/s1600/100_0313+-+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://3.bp.blogspot.com/_39x-tEc2XFk/TCwgp8l9i2I/AAAAAAAAAJQ/uOwAag6SsHA/s320/100_0313+-+2.jpg" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Apparently, there is a dressing like this at Cafe Rio (which I've never been to). I got this recipe from my sister-in-law after sampling it at her house. It was awesome. I've seen versions of it on the internet - websites, other foodblogs, etc. </span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pkg. ranch dressing</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. mayonnaise</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. buttermilk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tomatillos </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cloves garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lime, juiced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp. cayenne</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">The Method</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Peel husks from tomatillos and rinse. Place tomatillos in small pan of water over high heat and bring to a boil. Tomatillos are done when they begin to sink in the pan. Remove from pan and place in blender with other ingredients. Blend until smooth. </span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Food for Thought</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Use this on any Mexican or Tex-Mex dish or salad you like. It is creamy, savory, herbaceous goodness that will truly blow your mind. </span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8246064738642862049.post-47381152836886009572010-06-20T11:01:00.000-07:002010-07-08T20:56:23.543-07:00Rotini with Red Pepper Ragu<span style="font-family: Arial, Helvetica, sans-serif;">No this is not something that you can pick up at the store next to the Prego. Ragu, more than just a brand name, actually refers to an hearty Italian meat sauce that comes from northern Italy's Bologna region. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My first memorable exprerience with roasted red peppers came when a friend and fellow foody brought me a wedge of great quiche with the most awesome romesco ever. I have been a fool for red peppers ever since and they were my muse for this creation. The roasted red peppers make the sauce earthy and delicious. This is high-octane Italian flavor. A Maserati for your mouth. A Ferrari for your fork. A Fiat for . . . just kidding. No Fiat comparison here. This is good stuff.</span> <br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients </span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 medium-large red bell peppers</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 quart canned tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lb. turkey burger, ground beef or Italian sausage (your preference). </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 cloves garlic, divided</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¼ tsp. cayenne</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fresh ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 oz. Parmesan cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Extra-virgin olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5-6 leaves of fresh sweet basil</span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">The Method</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Roast peppers over direct high heat on a grill or over a gas burner until skin is charred. Remove from heat and place in paper bag for 10 minutes. Remove from bag and scrape off skin. Cut each pepper into halves and remove the pith and seeds. After draining the tomatoes, add to food processor with peppers, 3 cloves of garlic, and lemon juice and process for 30 seconds. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add 1 Tbsp. olive oil to large saucepan over medium heat. Add meat and cook until lightly browned. Finely mince two remaining cloves of garlic and add to pan and continue to cook for one additional minute. If using ground beef or sausage, drain excess fat from pan prior to adding vegetable mixture. Add sauce and reduce heat to low. While sauce simmers, add cayenne, 1 tsp. salt and ½ tsp. of black pepper. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium sized stockpot, bring water to boil over high heat and add 1 tsp. olive oil and 1 tsp. salt. Add rotini noodles and reduce to medium-high heat, maintaining boil for 3-5 minutes. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When noodles are done (but not mushy), remove from heat and drain into colander. Rinse briefly with cold water. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Grate Parmesan. Tightly roll basil leaves together and chop into ribbons. </span><span style="font-family: Arial, Helvetica, sans-serif;">Plate noodles and top with a healthy dose of sauce. Finish with a drizzle of olive oil and sprinkle with Parmesan and basil. Salt and pepper to taste and try not to be too sad that you didn’t make more. Serves 4-6. </span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Food for Thought</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">You could finish an old boot or a can of Spaghetti-Os (please wait until the present food-safety issues and recall hoopla have been settled – if you buy them again at all!) with olive oil, fresh Parmesan and fresh basil and it would taste great. So put it on good food and Wowza!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A brief cold-water rinse in a colander helps to arrest the cooking process in your noodles without chilling them out too much. There are few things less appetizing than overcooked pasta – oil, cheese and herb garnish notwithstanding.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8246064738642862049.post-7930832608330010062010-06-11T22:54:00.000-07:002010-07-08T20:56:54.825-07:00Can't Believe it's Not Kabobs<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_39x-tEc2XFk/TBL1nxxlicI/AAAAAAAAAIo/terz2wH8dgQ/s1600/100_1193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="113" qu="true" src="http://1.bp.blogspot.com/_39x-tEc2XFk/TBL1nxxlicI/AAAAAAAAAIo/terz2wH8dgQ/s200/100_1193.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Love kabobs but hate the assembly? This is the dish for you. So good and perfect for Summertime. <br />
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<strong>Ingredients</strong><br />
1 lb. package of your favorite polish sausage or poslka kilbasa<br />
1 lb. fresh or fully thawed chicken tenders or boneless skinless chicken breast<br />
1 large red bell pepper<br />
1 large yellow bell pepper<br />
1 large yellow onion<br />
1 can large whole pitted black olives<br />
1 can pineapple chunks <br />
3/4 c. of your favorite barbecue sauce <br />
1/2 c. lemon juice<br />
1 Tbsp. canola oil<br />
Salt<br />
Fresh ground black pepper<br />
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<strong>The Method</strong><br />
Preheat grill to medium-high heat. <br />
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Slice sausage into 3/4-inch medallions and chicken into 2-3 inch pieces. Chop peppers and onion into 2 inch pieces. Drain pineapple and olives completely. Add barbecue sauce, lemon juice and canola oil in a large mixing bowl and whisk to combine. Add peppers, onion, pineapple and olives to sauce mixture and toss until all produce is covered. Remove produce from mixing bowl and add to perforated grill pan and grill over direct medium-high heat until lightly carmelized. Add chicken and sausage to mixing bowl and toss to coat in remaining sauce mixture. Season with salt and pepper. Grill sausage and chicken over direct medium heat for 5-6 minutes. Add meat and produce to large serving bowl and dig in.<br />
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<strong>Food for Thought</strong><br />
All grills have hot spots and cooler areas. Move meat around and remove from grill piece by piece when done. If you like mushrooms, they would be great to add to your batch of veggies about halfway through grilling.Unknownnoreply@blogger.com1