tag:blogger.com,1999:blog-35122311535754117622024-03-21T16:44:23.830-07:00Eat the Cake TooWine, Dine, Design, and Just Me.Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-3512231153575411762.post-56050273454981699342011-03-01T13:38:00.000-08:002011-03-01T13:42:30.913-08:00Curried Stuffed Eggplant - Vegan<span style="font-size: large;"><span style="font-size: small;">I haven't written in a while, I've been focusing on training for my half marathon and I've been concentrating more on what I'm eating and the nutritonal content of it, more than creativity of it. Boring, I know, but the perils of running 25 or more miles a week includes the added chore of ensuring you're eating enough of all the nutrients your body needs. It's a job and a half to get all the ratios correct and I know that in time it will all come together better. The plus side? I do feel a lot better, and I seem to have all the energy I need for whatever the day or workout will bring. </span></span><br />
<br />
<span style="font-size: large;"><b><span style="font-size: small; font-weight: normal;">Last night I made an excellent protein rich vegan AND gluten free dinner... It was so tasty! And while the recipe says four servings, my husband and I were very hungry campers so we ate the whole thing ;) </span></b></span><br />
<br />
<span style="font-size: large;"><b><span style="font-size: small; font-weight: normal;"> </span> </b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByiA7vEJQLMSfhqv9puJIcNoaLzD8_gPdfn_v_P2uMypJOYJlcn2-lTaFJXi35tp-fnaFEak-BFfXnlSthJhTG6R9yVulAMjvj85i-NiARVEXCAOBeRG5w8TWfkWHbaQnHXtWQWH2vNA/s1600/190111_10150151687172848_686952847_8114322_4484844_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByiA7vEJQLMSfhqv9puJIcNoaLzD8_gPdfn_v_P2uMypJOYJlcn2-lTaFJXi35tp-fnaFEak-BFfXnlSthJhTG6R9yVulAMjvj85i-NiARVEXCAOBeRG5w8TWfkWHbaQnHXtWQWH2vNA/s320/190111_10150151687172848_686952847_8114322_4484844_n.jpg" width="320" /></a></div><br />
<br />
<br />
<span style="font-size: large;"><b>Veggie and Lentil Stuffed Curried Eggplant</b><b> </b></span><br />
<b>Makes 4 servings</b><br />
<br />
<a href="https://lh4.googleusercontent.com/-CfgiTXCuzAo/TW1nA4Sj0bI/AAAAAAAAGxU/uQkZ2TAsB_4/s1600/nutrition.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://lh4.googleusercontent.com/-CfgiTXCuzAo/TW1nA4Sj0bI/AAAAAAAAGxU/uQkZ2TAsB_4/s400/nutrition.jpg" width="260" /></a><b> </b><br />
<ul><li>2 large eggplants, halved</li>
<li>½ Cauliflower, chopped</li>
<li>2 cups of Mushrooms, chopped</li>
<li>5-7 cloves of garlic, rough chopped</li>
<li>1 cup of chopped spinach</li>
<li>1 can of no salt added Roasted tomatoes</li>
<li>½ cup of dried lentils, cooked</li>
<li>1 cup of brown rice, or couscous</li>
<li>2tbsp of Curry Powder</li>
<li>1tsp of ginger</li>
<li>1tsp of chili powder </li>
<li>½ tsp of cumin</li>
<li>½ tsp of turmeric</li>
<li>Chopped unsalted roasted peanuts (if desired)</li>
<li>Salt and pepper to taste</li>
<li>Olive oil</li>
</ul><br />
<br />
<br />
<b>Directions:</b><br />
<br />
1. Preheat oven to 425º.<br />
2. In a roasted pan with parchment paper, lightly spray or coat olive oil on the cut half of the eggplant. Place eggplant cut side down, and lightly coat outside of skin and salt. Place in oven for 30 min.<br />
3. Meanwhile, combine 1tbsp of olive oil, garlic, mushrooms, cauliflower, and cook over med-high heat until slightly softened and browned.<br />
4. Add curry powder, chili, cumin, ginger, turmeric and mix well with veggies, until aromatic.<br />
5. Add lentils, can of tomatoes and bring to a simmer.<br />
6. Remove Eggplant from oven, and using a spoon scoop out flesh, and set aside.<br />
7. Removed flesh can be cut into pieces and added to the tomato veggie mix.<br />
8. Stir rice into the veggie mix until well mixed.<br />
9. Using a spoon, fill each of the eggplant shells with veggie mix, and top with chopped spinach, and peanuts if using.<br />
10. Place eggplant back into the oven for 10 minutes at 450º<br />
11. Serve with non-fat Greek yogurt on top and crushed red pepper on the side.Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com28tag:blogger.com,1999:blog-3512231153575411762.post-78283976726661955862010-11-17T20:24:00.000-08:002010-11-17T20:24:02.927-08:00Creamy Carrot Soup, Rosemary Ketchup and Chili Spiced Potato baked fry-chips<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4106/5186456808_87680aa88d.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="http://farm5.static.flickr.com/4106/5186456808_87680aa88d.jpg" width="320" /></a></div>Today was a great day folks! I got up this morning and went for a run, ran some of my PR best times. Jammed to a sweet running mix while I watched the vicious dark clouds roll into town and reveled in the storm I would get to enjoy from the couch in my living this afternoon!<br />
<br />
As of late, I've been on this waste not, want not kick... at least in terms of food. I have painstakingly picked out recipes each week that compliment each other in ingredients and take into account my already acquired spices and pantry staples in an effort to stop buying things that we don't eat or need. I've always hated wasting food, however for me the viewpoint has become significantly stronger due to my patronage of local farmers markets and living near a community garden. I can quite readily see the food I buy, lovingly nurtured and cultivated by a person that could very well be my neighbor. How can we not have some responsibility in taking the steps to minimally pre-plan our purchases and take precautions for things that might be freezable and of use at a later time?<br />
<br />
Anyways.. this week we've eaten some decent meals, but this one has been the first real blog worthy meal.. you know sometimes, food is just food, and if I am going to go through the trouble of blogging my caloric and gastronomic adventures then it better be one of two things, either freaking awesome, or down right terrible! As to save all of you from the tortures of eating bad food.<br />
<br />
Tonight we ate carrot soup, which intrigued me cause carrots are extremely healthy and putting them into a soup format seemed like a fabulous way to compliment my never-ending desire for <a href="http://www.potatochampion.com/%20">Potato Champion</a>'s small fries with rosemary ketchup, not healthy, in fact the opposite of healthy. FRIES, who doesn't love them?<br />
<br />
Honestly, I really wanted sweet potato fries for dinner, but I couldn't convince my husband to walk to the store and buy some when it was 40 degrees and pouring rain, I don't blame him, but they would have been super yummy.<br />
<br />
Rosemary ketchup, the star of the show for me tonight! It's tangy, herbaceous, spicy-sweet and best yet, completely freaky chemical free! Huzzah! Don't even get me started on high fructose syrup, but anyways, the mass processing of food has only awakened my eyes to figuring out that I should start making things "less scary" myself. Thanks Heinz.<br />
<br />
<blockquote><a href="http://upload.wikimedia.org/wikipedia/commons/b/bb/Rosemary_white_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://upload.wikimedia.org/wikipedia/commons/b/bb/Rosemary_white_bg.jpg" width="177" /></a><span style="font-size: x-large;"><b>Rosemary Ketchup</b></span><br />
1 can of tomato paste<br />
4 TBSP of White Distilled Vinegar<br />
2 TBSP of White wine Vinegar<br />
1 TBSP Sherry Vinegar<br />
1 tsp of crushed garlic<br />
1/3 - 1/2 cup of water<br />
1-2 TBSP of brown sugar<br />
2 tsp of cayenne<br />
1tsp salt<br />
1 tsp garlic power<br />
1 tsp coriander<br />
1 tsp turmeric<br />
1 spring of fresh rosemary minced</blockquote><br />
<blockquote><i>Mix all ingredients in a bowl until completely combined, then simmer over low heat in a sauce pan for 5 min, remove from heat and bring to room temp before serving, you store in the fridge for 1-2 weeks</i>. </blockquote><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1430/5186463960_f9f61ee3f0_m.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://farm2.static.flickr.com/1430/5186463960_f9f61ee3f0_m.jpg" /></a></div><div style="color: #444444;"></div><blockquote><b><span style="color: black; font-size: x-large;">Chili Potato Fries</span><i><span style="color: black; font-weight: normal;"> <span style="color: #666666;">(recipe used from serious eats)</span></span></i></b><br />
5-6 Yukon Gold Potatoes<br />
1 Tablespoon olive oil or a mister for olive oil (these are the best!)<br />
kosher salt<br />
chili powder<br />
<br />
<div style="border-color: -moz-use-text-color -moz-use-text-color rgb(98, 36, 35); border-style: none none solid; border-width: medium medium 1pt; padding: 0in 0in 1pt;"><h2><span style="font-size: large;">Procedures</span></h2></div><span style="font-family: "Cambria","serif"; font-size: 11pt; line-height: 105%;"></span> <br />
Preheat the oven to 400°. Spray a baking sheet with non-stick coating or line it with parchment paper.<br />
Slice the sweet potatoes approximately 1/8-inch thick. Thinner than this and you end up with brittle chips (also good!), and thicker fries tend to get mushy. Use a mandoline, but a sharp knife works just as well.<br />
<br />
Pat the coins dry with a clean kitchen towel and then toss them with the olive oil in a small bowl. Arrange them in a single layer on the baking sheet and sprinkle them with salt and chili powder.<br />
<br />
Bake for 10 minutes and then flip the fries over. Sprinkle the other side with salt and chili, and continue baking for 5 - 10 minutes until the centers are tender and the edges are slightly crispy. Let the fries cool for 5 minutes on the tray to let them firm up a bit.<br />
<br />
Serve while still warm with rosemary ketchup or other favorite dipping sauce.<br />
<br />
<span style="font-size: x-large;"><b>Savory Creamy Carrot Soup </b></span><br />
<ul type="disc"><a href="http://stirlingparkallotments.org/images/carrots.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://stirlingparkallotments.org/images/carrots.jpg" width="168" /></a>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">4 Small Yukon Gold Potatoes, peeled and cubed</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 pound carrots, peeled and quartered lengthwise and chopped evenly </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 small-medium onions, diced</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">4-5 garlic cloves, rough chopped </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 teaspoons kosher salt</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 tbsp of fresh thyme, minced</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> 1 tsp of turmeric </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 tbsp chili sauce, like Sriracha</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 tablespoons olive oil</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2 cup dry white wine</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 quart vegetable stock, low sodium</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4 cup of half and half</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/8 cup of Italian cheese</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Freshly ground black pepper</span></li>
</ul></blockquote><br />
<blockquote><ul type="disc"></ul><div style="border-color: -moz-use-text-color -moz-use-text-color rgb(98, 36, 35); border-style: none none solid; border-width: medium medium 1pt; padding: 0in 0in 1pt;"><h2><span style="font-size: large;">Procedures</span></h2></div><br />
<span style="font-family: "Cambria","serif"; font-size: 11pt; line-height: 105%;"></span></blockquote><ol><li><blockquote>Cut the potatoes into small chunks and the carrots into 1/4-inch thick rounds.</blockquote></li>
<li><blockquote>In a dutch oven or stock pot, heat 1 tbsp of olive oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 10 minutes, add garlic and stir for 1 min. Add 1/2 of the wine to dutch oven and deglaze the pan. Next, Add the cubed potatoes, sliced carrots, stock, salt, pepper, spices, and one cup of water. Bring to a boil, then simmer until vegetables are tender, about 20-35 minutes.</blockquote></li>
<li><blockquote>Remove from heat, then transfer to a blender to puree until smooth. Season to taste with salt and pepper. Bring the puree back to the dutch oven and bring back to temperature, add cheese, and half and half and stir thoroughly. <i>You may add water to bring soup to your desired consistency. If desired, chill in the refrigerator, or return to the heat to warm through. </i></blockquote></li>
<li><blockquote>Serve the soup in shallow bowls with Greek yogurt, salt, and thyme on top! </blockquote><br />
Sometimes, days are just great... today was that day for me. Take em' when we can get em' :)<br />
<br />
Happy Eating. </li>
</ol>Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com1tag:blogger.com,1999:blog-3512231153575411762.post-2226478484252056722010-11-15T11:12:00.000-08:002010-11-15T11:12:05.765-08:00Posting-Commenting Errors!<div class="separator" style="clear: both; text-align: center;"><a href="http://www.thedweb.com/img/screens/captcha.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.thedweb.com/img/screens/captcha.jpg" width="320" /></a></div>I feel so terrible, this whole time I was wondering why no one ever commented on my blog! Now, bring told by several people that they couldn't comment because of a captcha error! Doh! I believe it's fixed now and I'd be happy to hear everyone's thoughts. Thanks for your patience!!<br />
<br />
We should be up and running now.Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com10tag:blogger.com,1999:blog-3512231153575411762.post-1476181179549857612010-11-14T20:09:00.000-08:002010-11-15T11:16:12.567-08:00PUMPKIN ENCHILADAS (LOVE)<div class="separator" style="clear: both; text-align: center;"><a href="http://i1.squidoocdn.com/resize/squidoo_images/590/draft_lens5008322module37064452photo_1243829957PED91Pumpkins-Posters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://i1.squidoocdn.com/resize/squidoo_images/590/draft_lens5008322module37064452photo_1243829957PED91Pumpkins-Posters.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>I love pumpkin stuff!.... fall is a wonderful time of year! The winter squash are among my most favorite things to eat every year. There are so many options for cooking methods, they are cheap, and they last a long time. It's just perfect... I love it when you get to buy things and you don't have to worry if for some reason you don't get around to using it that week, winter goodies are good for almost a month!<br />
<br />
<br />
Fall weather is in late full bloom in Portland and we've gotten the opportunity to watch the leaves change from green to yellow, red, orange, and then see them flutter about through the air like colorful snow and litter the streets.<br />
<br />
My favorite days are lazy Sundays, which include the time capsule growler of raspberry beer in my fridge purchased from Cascade Brewery, my new favorite beer destination in Oregon. We bought it, and we couldn't let it go to waste... feeling like blowing it calories wise we made some nachos as an appetizer... which were super terrible good for you, but also super yummy. Followed by the my newest creation, PUMPKIN ENCHILADAS!<br />
<br />
Pumpkin enchiladas are great, they bring that slightly sweet, slightly spicy, interesting mix to the traditional Mexican dish. Rich, filling, and pretty easy, they were a hit tonight! My husband had two very large servings, while billowing and spouting sweet nothings to his plate.<br />
<br />
<div style="text-align: center;"><blockquote><span style="font-size: x-large;"><b>Pumpkin Enchiladas</b></span> </blockquote></div><blockquote><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm2.static.flickr.com/1266/5177540222_ca7b4cfbac.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://farm2.static.flickr.com/1266/5177540222_ca7b4cfbac.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Enchiladas, Perfect Golden Cheese Crisp</td></tr>
</tbody></table><br />
1 can of purred pumpkin ( or homemade puree if you have it)<br />
1 small can of green chilies<br />
1 can of organic black beans, rinsed and shaken dry<br />
2oz of goat cheese<br />
1/2 cup of organic frozen or fresh corn<br />
1 cup of fresh spinach <br />
1tsp cumin<br />
1tsp coriander<br />
1tsp Cayenne<br />
salt, to taste<br />
pepper, to taste<br />
1 jar of red enchilada sauce, I used trader Joe's<br />
2-4oz shredded pepper jack cheese - to taste<br />
1 jalapeno sliced, seeds removed<br />
1 package of corn tortillas <br />
<br />
Directions:<br />
<br />
<ol><li>Mix pumpkin, corn, beans, cumin, coriander, cayenne, goat cheese, and green chilies in a large mixing bowl. </li>
<li>Preheat oven to 350 degrees, and adjust shelf for middle rack. </li>
<li>In a 8x8 Pyrex baking dish, put about a 1/4 cup of red enchilada sauce and spread well to cover the bottom of the dish. Meanwhile take corn tortillas and cut them into quarters and place one thin covering layer in the bottom of the dish. </li>
<li>Top tortillas with pumpkin mixture, and about half the spinach, add about 1/4 cup of shredded jack cheese and cover with another row of tortillas, pumpkin, spinach, and tortillas again, cover the top of the casserole generously with enchilada sauce, cheese, and top with chopped jalapenos. </li>
<li>Cook uncovered in the over for 35-45 minutes, or until bubbly and gold brown in spots on the cheese. </li>
<li>When finished cooking, remove from the oven and let set for 10 minutes. The casserole is somewhat soupy, but will set with a bit of time, or alternatively increase the cheese... it tasted fabulous either way, but this isn't meant to be a foodie photo special for the plate, it just tastes good. Simple as that. </li>
</ol></blockquote>Interested in the Nutritional Breakdown? The Facts are broken down <a href="http://www.livestrong.com/recipes/pumpkin-enchiladas-9/">HERE</a><br />
<br />
My mantra? Make pumpkin things, light a fire, grab a blanket, a good book, and wear fun socks!... it's fall! Enjoy! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><br />
<br />
<a href="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs349.snc4/41534_686952847_1759587_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs349.snc4/41534_686952847_1759587_n.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stripped socks from www.sockdreams.com<br />
<br />
<div style="text-align: left;"> </div></td></tr>
</tbody></table>Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com2tag:blogger.com,1999:blog-3512231153575411762.post-48270651972673734212010-11-08T20:49:00.000-08:002010-11-08T21:16:59.563-08:00Level Ten for Food Knowledge Geek Out<a href="http://simplyrecipes.com/photos/food-cooking-mcgee.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://simplyrecipes.com/photos/food-cooking-mcgee.jpg" width="320" /></a>I bought a new book today, one of which I am sure will be a full geeking out version of my already obsessive impulse to know everything there is to know about food! I am so excited! I purchased Harold McGee's<a href="http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012"> "On Food and Cooking: The Science and Lore of the Kitchen"</a> Harold McGee, who is actually going to be presenting at <a href="http://www.powells.com/cgi-bin/biblio/6-9781594202681-42">Powell Books</a> on Burnside tomorrow in Portland, Oregon is a food writer about the mechanics of food, the history, biology, chemistry, and general altering of food... not altering in a way that suggests GMO, but rather... what really happens when you heat milk? What the hell is homogenization? and how can Europeans have milk in a cardboard container sitting on a shelf un-refrigerated? He answers all of this and a lot more.<br />
<br />
I am excited to read it and have a deeper understanding of the physics of food. The whys and the whats of how of great food comes to be, why is it we prefer certain things over others? how do we balance acids in a sauce?.... He writes of all these things and more, certainly having this bank of trivia is bound to make anyone a better cook. And if, like a craftsman, we must know all the tools to be the best and most accomplished artisan.. then understanding all the properties in cuisine is essential to establishing the building blocks of creating something entirely unique, and solely of your own making.<br />
<br />
What's my goal from reading such a large and insightful book? The hope that my own knowledge will serve to be the sole source of inspiration with a true understanding of and guesstimate of what will become from a hand crafted dish, sans recipe.<br />
<br />
<br />
Wish me luck!<br />
Happy Reading :)Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com1tag:blogger.com,1999:blog-3512231153575411762.post-48030823674990545412010-11-03T22:30:00.000-07:002010-11-03T22:30:37.385-07:00Creamy Barley Risotto, and Balsamic Glazed Veggies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95Bmg4peAk75u1QAnD5obzNnNyfY2pkYC9VXjAT6I6U93tn6KoqSnKDm46nBveJy2PCKAB9nUCesPpLqc_y6qWNjHtKfQiAYJQClTSmb32fkIjTffFyrQ1tUz-tJr4aH2a2KgBsUOCaw/s1600/tumblr_l1g8qbFekG1qza3e8o1_500.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95Bmg4peAk75u1QAnD5obzNnNyfY2pkYC9VXjAT6I6U93tn6KoqSnKDm46nBveJy2PCKAB9nUCesPpLqc_y6qWNjHtKfQiAYJQClTSmb32fkIjTffFyrQ1tUz-tJr4aH2a2KgBsUOCaw/s400/tumblr_l1g8qbFekG1qza3e8o1_500.jpg" width="400" /></a></div>Ever since last week when I tried my hand at making some brussel sprouts, I haven't stopped thinking about their awkward but fabulous goodness. Brussel sprouts, hated by many, are rightfully treated skeptically. They are different, and require an open heart, they most importantly cannot be rushed, they take time, and patience. Brussel sprouts are best at home when they have been given the time to fully realize their crystallizing possibilities, when they are topped with things that accentuate their unique and intoxicating flavor.<br />
<br />
The more you learn, the more you perfect, and the more amazing they become. As a self proclaimed new brussel sprout fan child, sorry broccoli I'll come home again soon, I've learned that they are among the world health organizations Superfoods! Brussel sprouts are excellent vectors of health, they fulfill over 270% of your daily needs in vitamin K, contain powerful antioxidants, help protect your bones and can actually reverse some early stages of bone loss.... not to mention the nutrients help you keep looking young! Bonus!<br />
<br />
Tonight I couldn't figure out what I wanted to make for dinner, but I knew one thing, I wanted brussel sprouts, everything else was pretty much inconsequential to me. What I ended up with was a masterpiece of epic proportions! Perhaps not a five star dinner, but definitely a 14 dollar plate at and veggie happy inventive Italian restaurante.<br />
<br />
Risotto, typically made from Arborio rice and slightly fried in hot oil before brought to a rolling boil and then reduced to a simmer in broth and stirred consistently for an awful long time, till it's puffy, slightly textural, but soft, creamy, and chewy. Tonight, I didn't have Arborio rice, and while rice is wonderful, it's also incredibly starchy and not so great for digestion. Pearled barley on the other hand, is cheap, flavorful, and simple to cook in a million different ways. I saw an inspirational recipe on <a href="http://www.smittenkitchen.com/">SmittenKitchen</a> and decided to go for my own version of Barley Risotto. <br />
<br />
<blockquote><b><span style="font-size: large;">Creamy Barley Risotto</span></b><br />
1 Cup of Pearly Barley<br />
2 Cups of water<br />
4 Cups of low sodium veggie broth<br />
1/2 cup of dry white wine<br />
1 tsp of Olive Oil<br />
1tbsp of half and half<br />
1/4 cup Italian cheese blend<br />
<br />
1. Mix water, wine, broth, oil, and barley in a large sauce pan and bring to a rapid boil, then reduce heat to med high, and simmer high for 35-40 minutes, stirring occasionally to assist in the barley cooking.<br />
2. When barley has tripled in size, and all but a small amount of liquid remains, still somewhat soupy, but not much. Add half and half and stir completely, then add cheese, turn off heat, and stir till melted completely.<br />
3. Let sit for 3 minutes then serve. Top with Veggie mix, see recipe below. </blockquote><blockquote><span style="font-size: large;"><b><br />
</b></span><br />
<span style="font-size: large;"><b>Balsamic Glazed Brussel Sprouts, Sweet Onions, & Mushrooms</b></span><br />
<br />
1lb of whole FRESH Brussel Sprouts, stems removed and halved<br />
1 Large Sweet Onion, halved and sliced with the arch, medium thickness<br />
1 lb of White or Crimini Mushrooms, washed and quartered<br />
~1/4 cup of Balsamic Vinegar, to taste<br />
2 Tbsp of Olive Oil, or less depending<br />
Salt and Pepper to taste, on top. <br />
<br />
1. Preheat Oven to 400degrees.<br />
2. While oven preheats, prepare veggies in a large bowl and mix all ingredients together till they are well coated.<br />
3. On a parchment paper covered cookie sheet (Large one) spread all the veggies out so they have a reasonable amount of room, to much room and they burn, to little and they won't cook properly, a little coziness? It's ok, get a room? No way, get a second cookie sheet instead.<br />
<blockquote> <i>~ a side note on this, why parchment? Why not foil, one you can purchased recycled, compostable parchment, which for acting as strictly a method to "not stick" then it served admirably, and it's a significantly greener choice, plus it's better for you, and unlike foil, you DO NOT have to add oil to make the non-stick properties to actually work, Amazing! </i></blockquote>4. Roast Veggies for 15 minutes, turn them, and then roast on other side for another 15-20 minutes. Remember good veggies, take time, it is within the time, the slow roasting that they retain their texture, and release their sugar, and this my friends is the killer combo, savory, sugary, naturally wonderful goodness. </blockquote><br />
<br />
The journey to finding new loves can sometimes be a tumultuous one, but the many, many times,..... especially in the case of food, it's about forging ahead making a go at it, if you hate it there is always a napkin nearby.Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com3tag:blogger.com,1999:blog-3512231153575411762.post-30063658018639208162010-10-29T21:33:00.000-07:002010-10-29T21:39:52.274-07:0050 Plates - Tasty Portland Eats<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OYPdNl7SFvI/TMugBSzG1NI/AAAAAAAAGv8/l3W6cXrpXLw/s1600/plates_11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="158" src="http://4.bp.blogspot.com/_OYPdNl7SFvI/TMugBSzG1NI/AAAAAAAAGv8/l3W6cXrpXLw/s320/plates_11.jpg" width="320" /></a></div>Before my husband and I even moved to Oregon we'd already been scouting the Groupons for Portland in hopes we could find some good deals to venture out and try new places on a dime. One of the groupons we purchased was for an eclectic and adventurous downtown Pearl restaurant, <a href="http://50plates.com/index.html">50 Plates</a>. Tonight after a week of being inside from the rain and enjoying getting out on Friday the only day of sun we saw this week. We ventured downtown to eat to our hearts content and enjoy a few cocktails at the bar. Featuring a happy hour menu we couldn't resist we head out early and grabbed a seat at the bar, which at a little after five was still pretty much empty.. but within about ten minutes the doors flowed open and people began pouring in for the last few minutes of $5 classics house wine, and food specials.<br />
<br />
We were greeted by a very courteous hostess as well as two lovely bartenders (I wish I could remember their names), who were not only patient with my gratuitous questions about the menu but also offered some great suggestions for first timers, like ourselves.<br />
<br />
The plates were very modest and at happy hour prices it was hard to to try a little of everything, so we didn't hold back. At All.<br />
<br />
The Sampling for the night included:<br />
Dirty Rice Beignets, these were actually so good we had to order a second set of them, they're basically a savory hush puppy filled with creamy rice, sausage and veggies. YUM!<br />
<br />
Shrimp and Grits, two shrimp topped with a creole ragout served on creamy white Cheddar grits. Double Yum!<br />
<br />
R&R Chopped Salad, a nice refreshing salad along side all the rich goodness we ordered.<br />
<br />
Artichoke Rolls, these are goat cheese and artichoke egg rolls served with avocado dip. What's to go wrong with this? Nothing, they were great!<br />
<br />
We also enjoyed ourselves some farmers market pizza, and the daily prepared house chowder. Both outstanding! The pizza is light and perfectly fired, served with house made cheese, arugula and topped with mushrooms. A great way to round out small eats or feed a hungry couple like ourselves.<br />
<br />
The chowder, which varies nightly was a roasted red pepper and tomato chowder with potatoes, cod, halibut, mussels, a couple clams. All in all is was a twist on NE chowder that was welcomed in my book, let the seafood glory shine! The only thing it could have used was some toasty bread on the side to dip in the soup remnants, but given everything else we ate, it was probably a good thing.<br />
<br />
Later in the night we ended up realizing we were sitting next to the owners, who were there for a meal of their own. Two very sweet people from southern California. Ginger and Joe have been in Oregon for the past ten or more years and own several restaurants across town, in fact they were just telling us about a new place they opened near Tigard, called <a href="http://www.urbanspoon.com/r/24/1547704/restaurant/Portland/Joes-Burgers-Tigard">Joes Burgers</a>, when we're on that side of town we will have to check that out. It's always nice when you get to meet the owners, we've been fortunate to meet a few owners and I always find the story of their journey so intriguing and it's nice to know when you're out, and you have a choice to support the real people who make any city special with their willingness to go out on limb risk themselves to express and desire they have in food, art, handicrafts, whatever it may be. Local places provide the details to a city that cannot be provided by the "big box" establishments, to me, it's important to do what you can to promote entrepreneurs, and support your local culture by participating in it.<br />
<br />
So after our fabulous night of food, drinks, and good company it is without hesitation that I highly suggest you check out 50Plates on NW13th Ave in downtown Portland... riding that line of after work happy hour drinks, a romantic night out and a great first date. Order lots, and share everything.<br />
<br />
Happy Eating.Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com0tag:blogger.com,1999:blog-3512231153575411762.post-10158205187133865022010-10-26T20:18:00.000-07:002010-10-26T20:18:21.613-07:00Curried Butternut Squash Soup served with Slow Roasted Brussel Sprouts<div class="separator" style="clear: both; text-align: center;"><a href="http://www.corbisimages.com/images/67/2EE5F317-6570-445D-89BD-CA88F896D0EF/CSM106800.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://www.corbisimages.com/images/67/2EE5F317-6570-445D-89BD-CA88F896D0EF/CSM106800.jpg" width="400" /></a></div>I am from Arizona, and having just recently moved to Portland, Oregon I am really digging on all this fall weather, it's wet, chilly, and cloudy! I LOVE IT! How nice it is to live in a place with seasons, where the leaves change colors, they have harvest festivals and it actually means someone is in fact harvesting something! How peculiar! The last three days it's been raining pretty much non stop so today I finally couldn't get warm, it must be something in my homegrown native Arizona skin, 50 degrees is just darn right chilly!<br />
<br />
I needed to get warm, so I thought to myself... SOUP! Spicy soup, a veggie, and, uh hemmm, adult beverage. You might ask yourself, what was this amazing meal of warmth? I'll tell you, and yes it definitely provided the warm sensations as I ingested the beauty of curried butternut squash soup.<br />
<br />
<br />
<b><span style="font-size: small;">Menu Tonight: </span></b><br />
<ul><li><i><span style="font-size: small;">Curried Butternut Squash Soup</span></i></li>
<li><i><span style="font-size: small;">Roasted Brussel Sprouts with Apples and Bacon</span></i></li>
<li><i><span style="font-size: small;">White Wine, St Germain Gin Martini - FABULOUS!</span></i></li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.kosher.com/kosher/cms/ButternutSquashSoup_large_image1_57960.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.kosher.com/kosher/cms/ButternutSquashSoup_large_image1_57960.jpg" /></a></div><b><span style="font-size: large;">Curried Butternut Squash Soup </span></b><br />
The soup is wonderful, simple and smooth... please note that curry stains anything that is white, so beware when you're cooking that things may be permanent state of chartreuse'y yellow. Also curry is spicy, so adjust the recipe to meet your spice needs. <br />
<ul><li>1 Tbsp of Olive oil </li>
<li>2 Shallots, diced</li>
<li>,Garlic Powder (1tsp)</li>
<li>1 large butternut squash, peeled, seeded, and cut into 1 inch cubes</li>
<li>5 cups of vegetable or chicken stock</li>
<li>1 cup dry white wine </li>
<li>6 teaspoons curry powder</li>
<li>2 dashes of Paprika</li>
<li>2 dashes of cayenne pepper</li>
<li>2 tablespoon honey</li>
<li>Salt and pepper, to taste at the end</li>
</ul>1. Heat the oil over medium heat and add the shallot. Cook until soft, but not brown. <br />
2. Add wine and deglaze pan, add broth spices, honey, and butternut squash. Bring to a boil and then reduce heat to slow boil<br />
3. Cook for 15-20 minutes until butternut is soft, skim squash from pan and transfer to food processor, blend till smooth and add back to pan. Stir.<br />
4. Serve with fat free Greek yogurt and top with salt and pepper, I didn't use a fried Sage leaf but I do think that would be a wonderful addition to the soup.<br />
<b><span style="font-size: large;"><br />
</span></b><br />
<b><span style="font-size: large;">Roasted Brussel Sprouts with Apple, and Bacon</span></b><br />
1 shallot diced<br />
1lb of Brussel sprouts stems cut off, and halved<br />
1 apple, peeled and diced<br />
2 slices of bacon, cut into 1/2 inch squares<br />
1tbsp of olive oil or a good spray<br />
<br />
<ul><li>Combine all ingredients in a shallow roasting pan. Cook for 35 min in 400degree oven turning once. </li>
</ul>Brussel sprouts require time to roast and caramelize, patience is key to splendid goodness in these amazing veggies! Cooking them too long or too fast will only give you bitter, yucky results.<br />
<br />
<span style="font-size: large;"><b><br />
</b></span><br />
<span style="font-size: large;"><b>Blonde Bomb Barrage Martini</b></span><br />
1oz white wine<br />
1oz St Germain Elderflower Liquor<br />
2oz Bombay Sapphire Gin<br />
Lemon Twist<br />
<br />
Combine all parts in a shaker and shake away till frosty on the outside, then transfer to a cooled Martini glass.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="213" src="http://www.portlandground.com/MountTabor/2004-11-18-TaborFallLeavesR.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Portland, Oregon - Fall </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://www.portlandground.com/MountTabor/2004-11-18-TaborFallLeavesR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: center;"><3 Autumn </div><div style="text-align: center;"> </div><div style="text-align: center;">October gave a party;<br />
The leaves by hundreds came -<br />
The Chestnuts, Oaks, and Maples,<br />
And leaves of every name.<br />
The Sunshine spread a carpet,<br />
And everything was grand,<br />
Miss Weather led the dancing,<br />
Professor Wind the band.<br />
<b>George Cooper</b></div>Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com0tag:blogger.com,1999:blog-3512231153575411762.post-34142286301115836052010-10-25T18:48:00.000-07:002010-10-25T18:48:27.810-07:00Comfort Food ~ Rainy Fall Days = Chicken and Dumplings<div class="separator" style="clear: both; text-align: center;"><a href="http://eatathomecooks.com/wp-content/uploads/2009/07/chicken-and-dumplings-done-1024x680.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://eatathomecooks.com/wp-content/uploads/2009/07/chicken-and-dumplings-done-1024x680.jpg" width="320" /></a></div><b>Comfort Food ~ Chicken and Dumplings</b><br />
<br />
Three days of rain, jackets, scarves, and coats means, comfort food time! So naturally I thought I would make chicken and dumplings! I grew up with Pioneer style cut dumplings, this not something I knew until today when I decided to make some and saw that there were only recipes for the dump, lumpy style dumplings... Yuck! Chicken and dumplings are really pretty simple.. some elbow grease required, but simple... more like homemade chicken noodle soup... But when you're looking for a good simple hearty meal (that freezes pretty well) then I would say this is by far my perfect pick! <br />
<br />
<br />
<span style="font-size: large;"><b>Recipe: </b></span><br />
<br />
<span style="font-size: large;">Chicken Broth-Soup</span><br />
<ul><li>Half a container of chicken broth</li>
<li>one whole rough chopped onion</li>
<li>3 cloves of garlic chopped </li>
<li>3 carrots chopped </li>
<li>one sliced leek (light greens only, reserve dark greens)</li>
<li>one whole cut up chicken (reserve back bone, neck, wings, and heart)</li>
<li>salt - to taste</li>
<li>pepper - to taste</li>
<li>and Italian Seasoning (optional)</li>
</ul><br />
1. Combine all ingredients and cook on slow boil for 1-1.5 hours<br />
2. When chicken is done cooking remove from broth, and let cool slightly, and de-bone.<br />
3. Pull large pieces of chicken into smaller portions and set aside.<br />
4. Scoop out with very little broth half of the veggies and blend till smooth in the blender, and add back to broth. Bring broth back to boil and add chicken, noodles and cook for 10-15minutes on med boil. Turn off heat and keep warm with lid. <br />
<br />
5. Serve! <br />
<br />
<div class="ingredients" style="margin-top: 10px;"> <h3><b><span style="font-size: large;"><span style="font-weight: normal;">Pioneer Style Cut Dumplings</span></span></b><br />
</h3><ul><li class="plaincharacterwrap"> 2-1/4 cups all-purpose flour (I used whole wheat flour and it worked just fine too)</li>
<li class="plaincharacterwrap"> 1 teaspoon salt</li>
<li class="plaincharacterwrap"> 3/4 egg</li>
<li class="plaincharacterwrap"> 3/4 cup milk</li>
</ul><ol><li><span class="plaincharacterwrap break"> In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup. </span></li>
<li><span class="plaincharacterwrap break"> Drop dumplings into boiling broth, and cook until tender. Time will depend on the thickness of the dumplings and how dry they were. </span></li>
</ol><span class="plaincharacterwrap break"> </span></div><div class="ingredients" style="margin-top: 10px;"><i><span class="plaincharacterwrap break">I hate wasting things that are still totally of use... so when I cook chicken I try to use the entire chicken... everything but the liver (which overwhelms) It's good practice and makes excellent broth for soups and sauce later in the week. </span></i><br />
<span class="plaincharacterwrap break"> </span><span style="font-size: large;"><b> Chicken Broth from Throw away parts: </b></span><br />
<br />
All chicken bones from de-boned chicken, chicken backbone, heart and extra skin. Add whole washed dark green leeks, one chopped onion, and three cloves of garlic, plus carrot rough chopped. Six cups of water, salt and pepper. Combine all ingredients and cook on Med heat for one hour, let cool and strain. Refrigerate for one week.<br />
<br />
Jon ate two HUGE bowls of them tonight, so I would say they were a success! He didn't even leave enough to freeze, I guess we'll heat up the last bowl for lunch some time this week... Happy Fall Everyone!<br />
<br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com0tag:blogger.com,1999:blog-3512231153575411762.post-26755459003410268182010-10-25T14:01:00.000-07:002010-10-25T14:01:41.748-07:00National Married to a Runner Appreciation Day<div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs609.snc4/58983_1550114200177_1454763443_1411304_3374045_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs609.snc4/58983_1550114200177_1454763443_1411304_3374045_n.jpg" width="200" /></a></div> I run. Nothing special to many, but if you're a distance runner you know the dedication, time, and patience it takes to run half and full marathons. About a little over a year ago I started running to move again after a surgery which limited my ability to cycle for a few months. When I started running I could barely run two miles, in fact, I am pretty sure my first time out I barely made it a mile. I certainly fell into the category of people who ask Why? or simply respond with a scowl when you say "I run". <br />
<br />
My mile turned into two, and then three, four, and soon I set for track to run EIGHT miles! It seemed like an impossible task, but I got in the car drove to the track and said to myself, come hell or high water, I AM going to run eight miles today. That day, that moment, was a turning point for me, I knew if I could do that, I could run a half marathon and I did, I've run four! <br />
<br />
It's not about the distance or about winning, for me, it's about the time, the accomplishment, the relationship between myself and my body.... it's about doing things even when you don't feel like it, you don't want to, or the weather isn't conducive too... but you buck up, and you go anyways, because you know you can't just show up and run marathons... the beauty is in the preparation.<br />
<br />
Running takes time, a lot of it. Jon, my husband has been amazing through the last year of developing this new passion of mine, he's ridden his bike and carried water for me, cheered for me at all my races, picked up dinner when I was too tired to cook, waited for me to finish long runs on the weekends, listened to me whine when my feet hurt, the weather sucked, or declaring that I needed new shoes. He's been a saint about it... and he's helped be the push when I needed a shove, and the reigns when I needed to take a breath. What an amazing person he's been to me, and I am endlessly grateful for him. So today, on Unofficial National Married to a Runner Appreciation Day.... I say this, "Jonathan, You are wonderful, and thank you for all the love and support you've given me over the past year while I've been running... I know while I'll never win, you cheer for me all the same. Three Cheers to You for being the awesome'st.!!" <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs444.ash1/24512_374148747847_686952847_4834691_2705808_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs444.ash1/24512_374148747847_686952847_4834691_2705808_n.jpg" width="320" /></a></div><br />
<br />
Original Post from Runners World:<br />
<a href="http://rwdaily.runnersworld.com/2010/10/national-married-to-a-runner-appreciation-day.html">National Married to a Runner Appreciation Day</a>Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com0tag:blogger.com,1999:blog-3512231153575411762.post-27828466740362928992010-10-23T19:30:00.000-07:002010-10-23T19:30:42.193-07:00Buffalo Roasted Cauliflower<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="margin-left: 1em; margin-right: 1em; text-align: center;"></div><div class="separator" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="http://www.seriouseats.com/recipes/images/20101015cauliflower.jpg" width="320" /></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.seriouseats.com/recipes/images/20101015cauliflower.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><a href="http://www.seriouseats.com/">Serious Eats</a>, how I love you and your amazing mouth drooling posts... I just had to repost this and of course discuss the awesomeness that we inhaled tonight! <br />
<br />
I love chicken wings, and while I am typically an organic healthy food lover... Wings, SPICY ones, are a guilty pleasure of mine. Serious Eats just recently posted a recipe for buffalo roasted cauliflower, it seemed like a brilliant idea! So tonight was a night of guilty pleasures, beer, burger, served with a side of spicy buffalo cauliflower...... The result.. was an amazing spicy, buttery cauliflower that would make any spicy food lover go ahhhhh in a sigh of relief from the insanity of unhealthy cravings. <br />
<br />
The recipe was pretty much just inspiration from the following link <a href="http://www.seriouseats.com/recipes/2010/10/the-crisper-whisperer-buffalo-roasted-cauliflower-recipe.html">Roasted Buffalo Cauliflower</a>, with these changes (I never follow anything)<br />
<div class="ingredients-section"> <ul><li>1 large head cauliflower, cut into florets, about 4 cups</li>
<li>1 tablespoon olive oil (I just sprayed with the oil mister)</li>
<li>Kosher salt (to taste)</li>
<li>2 tablespoons butter, melted (no no no, use wing sauce and you don't have to do this part)</li>
<li>1 tablespoon Frank's Red Hot Original, plus more to taste ( I used a local buffalo wing sauce)</li>
<li>1/2 cup sour cream (substitute nonfat Greek yogurt)</li>
<li>1/4 cup mayonnaise (olive oil style, and significantly less)</li>
<li>1 tablespoon apple cider vinegar (I used white wine vinegar)</li>
<li>3 ounces good-quality blue cheese (such as Roquefort), crumbled</li>
</ul>1. Adjust oven rack to middle position and preheat the oven to 425°F. Toss/Spray the cauliflower florets with the olive oil on a rimmed baking sheet. Sprinkle generously with salt. Roast, turning once halfway through, until the cauliflower is tender browned in spots, about 35 minutes. <br />
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2. Meanwhile, combine the Greek yogurt, mayonnaise, vinegar, and blue cheese in a small food processor or blender and pulse until combined. Alternatively, in a small bowl, stir all ingredients together with a fork, breaking up any large chunks of blue cheese as you go. (this doesn't work well unless you like really chunky dip)<br />
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3. Toss the buffalo wing sauce with the warm cauliflower and let sit for a min, then serve on top of spinach leaves and dressing on the side.<br />
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Serious eats suggests that many things could be applied to this recipe, and after eating it I completely agree... chickpeas, carrots, parsnips, even potatoes? Really, what can't wing sauce taste good on? I see this again in my very near future.... and while the dip was really good, I don't know that it's worth the calories, versus just having greek yogurt for cutting the spice some... but then again I think everything is better with it. :)<br />
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Happy Spicy Fingers! (mind the eyes)<br />
</div><br />
Original Article re-post:<br />
<a href="http://www.seriouseats.com/recipes/2010/10/the-crisper-whisperer-buffalo-roasted-cauliflower-recipe.html">http://www.seriouseats.com/recipes/2010/10/the-crisper-whisperer-buffalo-roasted-cauliflower-recipe.html</a>Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com0tag:blogger.com,1999:blog-3512231153575411762.post-89173965681945694142010-05-15T19:07:00.000-07:002010-05-15T19:15:09.198-07:00Bohemians in a Shaker, served on Ice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4002/4610621070_0363380974_o.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 451px; height: 151px;" src="http://farm5.static.flickr.com/4002/4610621070_0363380974_o.jpg" alt="" border="0" /></a><br />Bo•he•mi•an n. A person with artistic or literary interests who disregards conventional standards of behavior.<br /><br />Bohemian, aka coined term for for pretty freaking awesome, and when you mix elderflower liquor, gin, basil, and lime... what you get is mind blowing awesome green goddess of a drink, with bits of basil goodness mixed in the part.<br /><br />At our favorite frequented dining joint, Feast.. Doug, the owner (/completely awesome chef/wine expert/ really funny guy) has a this drink on their menu... After a pretty hot day today it was all I could think about... how yummy this would taste and what a perfect end this would make to an pretty darn good day.<br />If you're so inclined... the recipe is below, beware these suckers are strong, in fact this post might not even be advisable ;)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1142/4610622548_acea344024.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 333px; height: 246px;" src="http://farm2.static.flickr.com/1142/4610622548_acea344024.jpg" alt="" border="0" /></a><br />~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />Bohemian Bicycle Martini:<br /><br />Ingredients:3 sizable basil leaves<br />2 oz Bombay Sapphire<br />2 oz St. Germain Elderflower liqueur<br />1/4 Lime (wedge)<br />1 oz Club Soda<br /><br />Recipe:<br />First, chill your martini glasses. This is not a drink to be had warm!<br /><br />Add a handful of ice cubes to your shaker and add the liquor. In a separate glass, mash the basil and lime wedge with two ice cubes until thoroughly crushed. Pour the slurry into the shaker, shake for one minute, add club soda, and decant through strainer into your chilled martini glasses. Voila!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3318/4610011781_8b4b397046_m.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 177px; height: 240px;" src="http://farm4.static.flickr.com/3318/4610011781_8b4b397046_m.jpg" alt="" border="0" /></a>Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com0tag:blogger.com,1999:blog-3512231153575411762.post-30052425251725960502010-03-22T11:53:00.000-07:002010-03-22T12:29:28.843-07:00A real damn fine burger<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm1.static.flickr.com/189/498185074_9fc5c33b32.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 335px; height: 250px;" src="http://farm1.static.flickr.com/189/498185074_9fc5c33b32.jpg" alt="" border="0" /></a>It's been a long time since I've written, I know... and wouldn't you know this one is a about a meal I cooked on Sunday, but sadly no, it's not in a dutch oven... I've been running a lot lately, and when I say a lot I mean like more than some people commute to work in a week. I have a propensity to get rather psycho about things that I get into, and lately, for me, it's been something I NEVER considered doing, distance running. So in all this running, you find, a few things.<br /><br /><br /><br /><br /><blockquote style="font-style: italic;">One, you get REALLY really hungry, like every two hours.<br />Two, you burn a lot of calories.<br />Three, everything hurts, things you didn't even know you had.<br />Four, you will crave things you never thought you'd crave.</blockquote><br /><br />After an eight mile run this weekend to prep for my half marathon coming up this weekend. I strongly desired a burger post run. Let's get this clear, I am NOT a burger person. I never crave them, in fact ever since I watched Fast Food Nation, I am shocked I'm even willing to stand in the presence of beef. But well, if there is one thing you don't want to mess with, it's a craving when you're starving, cause if you're me, absolutely nothing is going to do other that what I am craving.<br /><br />I have a friend that started eating meat again a few years ago, after being a vegetarian nearly all her life.. and she's been a great resource for new recipes!... she's done a lot of creative research to make the most out of our available local farmers market meat. T<span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">his</span> recipe for our Damn fine burgers.. was inspired in part by her, and in part by my love for roasted garlic and all things spicy.<br /><br /><br /><span style="font-weight: bold;font-size:130%;" >Damn Fine Burgers:<br /></span><blockquote><br />1-2lbs of ground meat (beef, or turkey)<br />a bulb of roasted garlic chopped ( you should really use fresh stuff)<br />1/4 cup of feta cheese<br />several large leaves fresh Italian Basil chopped<br />2-3 teaspoons fresh oregano chopped<br />pepper to taste</blockquote><br /><span style="font-style: italic;">Add all the ingredients to the ground meat and mix well with your hands, press into patties and grill medium well... You can cook to your liking but the cheese and garlic in the burger will melt into your mouth awesomeness. </span><br /><blockquote><br />Toppings:<br />grilled/roasted <span class="blsp-spelling-error" id="SPELLING_ERROR_1">poblano</span> peppers (these ones of medium heat)<br />and sweet onions grilled till <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">crystallized</span><br /></blockquote> <span style="font-style: italic;">Grill the peppers fresh till the skin is burnt and then blanch in cold water and remove skin, seed and tear into strips. </span><br /><blockquote><br />Spread:<br />2 Tablespoons of 2% <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Greek</span> yogurt<br />1 tablespoon Feta or Creamy Italian Dressing<br />2 teaspoons of Spicy chili paste or <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Siracha</span><br />salt and pepper<br />dash of paprika</blockquote> <span style="font-style: italic;">Mix all ingredients for a not to be missed spicy white spread for the burger, so yummy.</span><br /><br />ENJOY! You'll never want to go out for burgers again, when you can make these at home!Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com0tag:blogger.com,1999:blog-3512231153575411762.post-74293426128156712732010-01-24T17:50:00.000-08:002010-01-24T19:32:46.823-08:00The Right Tool for the Job, It's Important<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2691/4302755822_b25c1bc598.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 429px; height: 310px;" src="http://farm3.static.flickr.com/2691/4302755822_b25c1bc598.jpg" alt="" border="0" /></a><br />Today's post is brought to you by, appreciate your canned artichokes. Why? 'Cause they are a pain in the ass to prepare for braising. You will find, lemon water doesn't stop the artichokes from browning and that without a proper utensil to deflower the heart, you can harm yourself with a spoon. I managed to cut myself with one tonight. My husband's response to that.... Laughing. Then he declares, "I didn't realize you were serious". Oh well, it's an accomplishment, massive recall on spoons folks, they're dangerous when armed with my own vigor and stupidity.<br /><br />It's been a couple of weeks since my last dutch oven Sunday and it is pretty safe to say that tonight I was a bit off my game, not about the meal's savor and amazing deliciousness but in execution.<br /><br />The agenda for tonight, honored by my love for France, all the French wine I've been drinking lately, and my faithful vegetarian reader. White bean bisque with garlic chips and braised Artichokes, this might seem like a simple menu, and it did to me this morning when I half un-caffinated decided it was my hearts desire for dinner.<br /><br />Again, remember, you must REALLY love artichokes to put yourself through the mess and trouble of preparing artichokes for braising.... Below the instructions for preparing artichokes... I was so confused at one point, I resorted to watching an instructional video by Tom Tom Colicchio...<br /><br /><br />White bean bisque with garlic chips, is amazing, but I warn you. You should really reconsider this dish if you do not own an immersion blender. Take my advise, ladling soup into the blender in batches leads to, several scenarios, all of which we encountered tonight. White bean soup in the blender when it's hot, will require two people, you will figure this out, because you will try to accomplish the task alone, and the lid to the blender will rocket off the top, meanwhile half blended hot soup will Propel across you, the nearest appliance, the floor, the counter tops, and the fresh flower arrangement nearby. After this happens, if you're me, you will think SHIT!, and then attempt a second time, and realize, this just isn't working out. Next, your spouse will come in and exclaim, let me HOLD the top for you, while you bitch about not owning the correct cooking tool you need to make your Julia Child kitchen masterpieces. Eventually, the soup will all get blended, and then when cleaning you will listen to how much half blended bean soup would be an excellent replacement for movie set "prop puke".<br /><br />After the pre dinner "de-beaning" ourselves and the kitchen... Dinner was actually very scrumptious, Jon even wore his dinner!... garlic chips were to die for, in fact, I am pretty sure we're going to smell like garlic tomorrow and maybe through Tuesday as well.<br /><br />Safety First in the kitchen folks! Hot flying soup and slotted spoon stabbings can really put an invigorating twist to the nights simple French meal.. my two cents, if you like soup, buy a damn immersion blender, and ORDER braised artichoke hearts when you see them at a restaurant :)<br /><br /><span style="font-size:130%;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4023/4302763506_1bb19484a4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 395px; height: 298px;" src="http://farm5.static.flickr.com/4023/4302763506_1bb19484a4.jpg" alt="" border="0" /></a><br /><br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:130%;">~White Bean Bisque with Garlic Chips~<br /></span></div><p style="text-align: center;"><em><span style="font-weight: bold;"></span>- serves 6 - or you, a lunch for tomorrow and a VERY hungry husband.<br /></em></p> <h5>Ingredients</h5> <p>8 cloves of garlic, thinly sliced<br />Olive oil<br />1 tablespoon butter<br />1 shallot, sliced<br />1 sprig rosemary<br />4 15.5-ounce cans cannellini beans, drained and rinsed<br />1 quart vegetable stock, chicken stock, or water<br />1/2 cup heavy cream</p> <h5>Procedure</h5> <p><strong>1. </strong>In a small sauce pot, heat just enough oil to deep fry the garlic chips—about 1/4 cup depending on the size of the pot. Heat over medium heat. When hot, add the garlic chips in, and cook until crispy and golden—but not brown and burnt. It takes seconds, so don't take your eyes off them! Remove the chips to a paper towel with a slotted spoon to cool. Reserve the oil.</p> <p><strong>2. </strong>Add 2 tablespoons of the reserved garlic oil and 1 tablespoon of butter to a stock pot over medium heat. Add the shallot, and sauté gently until just soft—3 minutes. </p> <p><strong>3. </strong>Drain and rinse the beans, and add them to the pot along with the rosemary sprig (leave the leaves on the stem) and the stock or water. Season with salt and pepper, raise the heat to high, and bring to a boil. When the soup boils, reduce the heat to low, cover, and simmer for 15 to 20 minutes.</p> <strong>4. </strong>After 15 to 20 minutes, remove the rosemary sprig from the soup and discard. Turn off the heat, and use an immersion blender to purée the soup until smooth. Stir in the cream—the residual heat of the soup will heat it through. Serve the garlic chips as a garnish on top.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:130%;" >~Braised Artichoke Hearts</span>~<br /></div><br /><br /><iframe src="http://www.mefeedia.com/entry/braised-artichoke-tom-colicchio/19911022&iframe" frameborder="0" height="480" scrolling="no" width="545"></iframe>Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com0tag:blogger.com,1999:blog-3512231153575411762.post-32282307487774950422010-01-20T09:06:00.000-08:002010-01-20T10:07:38.339-08:00Marathons, Land of Flying Clothes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://arizona.competitor.com/wp-content/blogs.dir/15/files/2008-event-photos/dsc_9022.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 408px; height: 279px;" src="http://arizona.competitor.com/wp-content/blogs.dir/15/files/2008-event-photos/dsc_9022.jpg" alt="" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Rock N' Roll Marathon</span></span><br /><br />Last year I made the pact with myself to start running, and in being who I am. I became obsessed and decide well I can run a few miles sooooo surely I can certainly run 13.1 for the PF Chang's Half Marathon in Phoenix. Slightly insane, slightly daring, and inspired by Lauren in San Antonio <a href="http://ohmypuddin.blogspot.com/">(ohmypuddin)</a>... I decided what hell... I am going to go for it.<br /><br /><br /><br /><span style="font-size:130%;"> <span style="font-size:100%;"><span style="font-weight: bold;">The Prep: </span></span></span><br />Make the commitment: You can make sure you don't wuss out on the event, by telling everyone, collecting money for charity, and then sucking it up and going through with it. :)<br /><span style="font-style: italic;"><br /></span><span style="font-weight: bold;">Training:</span><br />This is easy, you run A LOT, and you run for a long time, at least 8-10miles a few times... I decided throughout my training, I probably ran about 350miles total.<br /><br /><span style="font-weight: bold;">The Outfit:</span><br />Of course for me the biggest concern, what am I going to wear for the event? I collected money for the American Cancer Society in honor of the family members I have lost or who have survived cancer... it was a noble cause and inspired me, so after writing down all the names of the people I would honor, I had to figure out how in the world to get all these names on the back of my shirt! While there were significant nearly shirt ripping moments of frustration.. I was VERY pleased with the final product.... Also word of the wise, if you put your own name on the front of your shirt.. people WILL yell for you, and personally I think, this kinda Rocks!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://hphotos-snc3.fbcdn.net/hs182.snc3/18974_1302115680369_1454763443_825215_8261294_n.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 187px; height: 279px;" src="http://hphotos-snc3.fbcdn.net/hs182.snc3/18974_1302115680369_1454763443_825215_8261294_n.jpg" alt="" border="0" /></a><span style="font-weight: bold;"><br />The Race:</span><br /><br />The big day arrived!! Being burdened with extreme anxiety and excitement I've decided that in the future I should consider drugging myself asleep the night before... anyways, around 2am I finally fell asleep, and when the alarm went off at 5, let me tell you, it was rough.<br /><br />35000 People registered for the event.... yes 35,000 runners ... which also means for your family, it's a needle in a haystack to find you. As I expected many people opted for costume, tutu's, turtle shells, Guitar hats, the the token Elvis's.... but honestly, unless you are 10 feet tall, and holding a fog horn, I am not sure you would ever stand out among the crowd.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs147.snc3/17478_280933807847_686952847_4474663_2961890_n.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 317px; height: 259px;" src="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs147.snc3/17478_280933807847_686952847_4474663_2961890_n.jpg" alt="" border="0" /></a><span style="font-size:78%;">I'm in the front, in the pink </span><br /><br /></div>Arriving at the runners area prior to the event was a learning experience, people take leads from Derek Zoolander and rock trash bags as jackets and most everyone looks like they came out of a goodwill store, why you ask? Cause they did, so tip number five billion from runners in large events.... there are designated volunteers, whose entire purpose is to pick up the clothes that people literally strip off their bodies as they begin to run ... so your first miles in a marathon include memories or flying gloves, jackets, pants... hats...... no you don't get the clothes back, hence why you shop the goodwill, so the next jacket you buy from the goodwill there is a chance it saw a marathon in its past.<br /><br />For me the event <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-a.ak.fbcdn.net/hphotos-ak-snc3/hs162.snc3/18974_1302116120380_1454763443_825226_6691284_n.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 161px; height: 205px;" src="http://photos-a.ak.fbcdn.net/hphotos-ak-snc3/hs162.snc3/18974_1302116120380_1454763443_825226_6691284_n.jpg" alt="" border="0" /></a>was inspiring... and 13.1 miles of feeling more like a pinball machine dodging walkers and slower runners, I will follow up with tip #3 of this post, know that when you input your anticipated finish time into the registration, one should always LIE, because everyone before you did as well... and in order to be properly placed among the crowd of moving bodies, you should tell them you will finish earlier that you actually plan to, then you will probably be with the people who run at the same speed as you, this probably doesn't make sense, but if you run a marathon someday... You will learn the hard way, that what I am saying is the truth.<br /><br /><br />I ran, my family cheered me on, at about mile 2, 5 and 7.... yes all those points, they rode their bikes the entire way... I felt like a celebrity and a fellow running called my husband the papparazi .... haha, she wasn't wrong. He was wonderful, as was the rest of my family in matching shirts! After mile 7, for some reason ... I never managed to catch back up with the family, cause I was lightening fast.. haha, not really. But I did increase my over all mile speed by over 30seconds a mile over the duration of the race.... which for something that long is pretty darn great. I completed the half marathon in 2 hours 24 minutes, and placed in the top half..... not to shabby!<br /><br /><br />They have a video of me (and everyone else) crossing the finishline.... I watched the video and remember the exact feeling.... and what I thought.. I will share it with you now.<br /><br /><br /><div style="text-align: center;"><span style="font-style: italic;"></span><blockquote><span style="font-style: italic;">One - Shit, that was hard, and I am freaking glad this is over.</span><br /><span style="font-style: italic;"> </span><span style="font-style: italic;">Two- Where is my medal? ;)<br />Three-Wow I can't feel my feet anymore.<br /></span></blockquote><br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs147.snc3/17478_280931847847_686952847_4474656_2816839_n.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 264px;" src="http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs147.snc3/17478_280931847847_686952847_4474656_2816839_n.jpg" alt="" border="0" /></a><span style="font-size:78%;">The medal :)</span><br /><br /></div>All in all, the event was amazing.. it was an experience, it was the biggest thing I have ever seen, been a part of, and trained for in my life and now... I'm hooked. I registered for the full Marathon in June, running the coast of California, I am crazy, I know it... but half is only half to me... I'm an all in sorta person... so here goes nothing, but blisters, and most likely my toenails....<br /><br />600miles of running in 17 weeks..... it's going to be a long spring, but I have faith.Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com0tag:blogger.com,1999:blog-3512231153575411762.post-62556538812930895912010-01-01T17:03:00.000-08:002010-01-01T17:27:29.728-08:00Honoring Traditions, It's a New Year.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4021/4235623024_155b5fd00e_b.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 364px; height: 252px;" src="http://farm5.static.flickr.com/4021/4235623024_155b5fd00e_b.jpg" alt="" border="0" /></a><span style="font-family:georgia, bookman old style, palatino linotype, book antiqua, palatino, trebuchet ms, helvetica, garamond, sans-serif, arial, verdana, avante garde, century gothic, comic sans ms, times, times new roman, serif;">Honoring Traditions, It's a New Year. </span>Today's Post is for Mom.<br /><br />It's a southern thing, if you were, are, or have ever been, around anyone from the south on new years day, you could bet a million bucks that they will be eating black eyed peas with ham hocks today. It's a tradition that dates back to the 1700's, when armies of men ravened the southern countryside for everything they could steal and pillage from people, meanwhile, they say "to every-one's luck" left the cattle feet, peasant food, also known as black eyed peas. This soon became a symbol of hope, prosperity, and good luck for the coming year. An excellent start for new beginnings and the pending three hundred and sixty five days we're facing.<br /><br />I am not hugely into new year's resolutions, but this is a tradition that I've grown up with, and while I didn't really care for it growing up. It's become a staple to my year, it doesn't seem complete without the end and beginning consuming this simple peasant meal made in my beloved dutch oven. I can almost feel my grandparents enjoying it with me at the table, it's a special, and even spiritual moment of my year. We all have few moments in which we really hold fast to our roots and appreciate and honor the people who've shaped us and given us their long standing cultural traditions... so Mom, Grandma, the women who've shaped my life. Today, this one is for you.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2712/4235573162_6acf889b2f_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 463px; height: 266px;" src="http://farm3.static.flickr.com/2712/4235573162_6acf889b2f_o.jpg" alt="" border="0" /></a><div style="text-align: center;"><span style="font-weight: bold;font-size:130%;" ></span><blockquote style="font-style: italic;"><span style="font-weight: bold;font-size:130%;" ><br /></span><span style="font-family:georgia, bookman old style, palatino linotype, book antiqua, palatino, trebuchet ms, helvetica, garamond, sans-serif, arial, verdana, avante garde, century gothic, comic sans ms, times, times new roman, serif;">"Cheers to a new year and another chance for us to get it right." - Oprah Winfrey</span></blockquote><br /><span style="font-weight: bold;font-size:130%;" ><br />~~~~~~~~~~~~~~~~~~~~~~</span><br /><span style="font-weight: bold;font-size:130%;" >Black Eyed Peas and Ham </span><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4011/4234818265_335009f46c_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 277px; height: 207px;" src="http://farm5.static.flickr.com/4011/4234818265_335009f46c_o.jpg" alt="" border="0" /></a><br />1lb bag of Black Eyed Peas (sold in the bean section)<br />1 cup of Chicken Broth<br />1/2 cup or so of White wine<br />2 Cups or so of Water<br />1tablespoon of Garlic<br />1 medium Yellow Onion, roughly Cut<br />1 Ham Hock (center bone)<br />1-2 Cups of Cut up Ham<br />1 Jalapeno, Sliced and Seeded<br />Salt and Pepper to taste<br />- ONE DUTCH OVEN<br /><br />Soaking Beans, Add on bag of beans to a dutch oven and completely cover in water, bring water to a rolling boil and then remove from heat, leave covered for 1 hour or until soft. Strain the beans and rinse thoroughly, before returning to the pot.<br /><br />* Interesting fact: If you soak your beans, and soften them yourself, you release the gaseous enzymes that cause intestinal pressure, and this will significantly decrease your "after effects" of eating beans.<br /><br />* Ham Hocks, Most people use the left over ham from the holidays, you generally want to cut most of the meat away from the bone and cut into bite size portions for the ham intended for being a part of the meal, the hock, is for seasoning, and adding the savory richness to the dish.<br /><br /><br />Return rinsed beans to the dutch oven and add ham hock, chopped up ham, one roughly cut onion, White wine, broth, water, garlic, and top with Jalapeno.<br /><br />Set the beans to simmer for 2-3 hours with the Lid on, the idea here is to blend the flavors, and slow cook the savour out of the center of the bone. Yum. It's worth the wait.<br /><br /><br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></span><span style="font-size:130%;"><span style="font-weight: bold;">~~~~~~~~</span></span><br /></div><div style="text-align: center;"><span style="font-size:130%;"> <span style="font-weight: bold;">Jiffy Mix Corn Bread </span></span><br /></div><span style="font-size:130%;"><span style="font-weight: bold;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2495/4235598824_26beaa56e2_b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 309px; height: 226px;" src="http://farm3.static.flickr.com/2495/4235598824_26beaa56e2_b.jpg" alt="" border="0" /></a><br />2 Boxes of Jiffy Corn Bread Mix<br />-Cooked in a Cast Iron Skillet<br /><br />You will want to preheat your cast iron skillet of your choice (muffin, pan, sticks, wedges - whatever) in the oven. EXTRA hot is the best way to go... the real Southern way.... heat the cast iron skillet till it's extra hot, then pull the rack out of the oven with the door open and add oil (fairly generous amount) to the bottom of the skillet till, popping. It's at this point, you want to add the cornbread mixture. Doing it this way, makes it deep fry the bottom of the bread, giving it a crispy crust, which is AMAZING, and frankly, the best possible way to consume corn bread.Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com2tag:blogger.com,1999:blog-3512231153575411762.post-90617764658748642532009-12-28T18:13:00.001-08:002009-12-28T18:26:48.786-08:00Mushy Nanners<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2498/4223453205_71c7fae9ca.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 307px;" src="http://farm3.static.flickr.com/2498/4223453205_71c7fae9ca.jpg" alt="" border="0" /></a><br />We all have those mushy blackened ripe bananas lying around. You know the ones sitting on your counter right now! We go to the store and we buy enough bananas for the week, and well things are rough getting out of the house in the morning, and more than likely you're not thinking about the bananas on your way to work. If you're me, you're thinking, damn, I REALLY need coffee and I shouldn't have stayed up to watch the next episode of True Blood.<br /><br />So the week goes on and there they are, rotting away, your very own science project working itself out in your kitchen... There is a one last step to saving their pathetic mushy souls, mash'em up and mix them with butter, sugar, flour and Bake them! YUM, isn't it better to save the banana? Who cares if you had to go to the store to buy things you didn't have to make the bread that will save the banana? That's unimportant. The outcome, the product, the consumption, that's what's important here.<br /><br />~~~~~~~~~~~~~~~~~<br /><span style="font-weight: bold;font-size:130%;" >EASY Peazy Banana Bread</span><br /><br />2 cups of flour<br />1 tsp baking soda<br />1/4 tsp of salt<br />1tsp vanilla extract<br />1/2 cup of butter (or i've used Olive oil, and it works great as well)<br />2 eggs, beaten<br />2 1/3 cups of mashed bananas<br />3/4 cup packed brown sugar<br /><br />Optional: chopped Nuts, chocolate chips<br /><br /><br />~~~~~~~~~~~~~~<br />Preheat oven to 350degrees<br /><br />Cream the butter, vanilla, and sugar together in a bowl<br /><br />Combine the flour, soda, salt in a large bowl, add the creamed sugar, then followed by the beaten eggs, and banana mixture. Mix Well.<br /><br />In a loaf pyrex dish, butter the bottom and sides and coat with thin layer of flour to prevent sticking.<br /><br />Add the banana bread mixture to the dish and level. Place in the oven for 60minutes, or until the toothpick comes out completely clean, the top will be a deep golden brown.<br /><br />ENJOY :)Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com0tag:blogger.com,1999:blog-3512231153575411762.post-49726677977465731982009-12-28T17:25:00.000-08:002009-12-28T18:01:44.483-08:00Fried Onion Straws, They're good on everything<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2744/4223424147_d03ca475f3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 394px; height: 295px;" src="http://farm3.static.flickr.com/2744/4223424147_d03ca475f3.jpg" alt="" border="0" /></a><br />We shop at trader joes, if you happen to live in a place without them, which I know some of you who read this blog do.. I am sorry. It's joyful place of hawaiian shirts, awesome music playing and a store full of 100% satisfaction, and that includes "I didn't like this". Well it's rare that you're going to fine something that totally sucks there, cause they try everything and if you go enough, you can stare at a product for a while and then go up to a store clerk and say, " are these any good?" and you know what? they will open them and start handing them out to people. It's awesome, I love it. Anyways, that's just my little tip, for those of you with TJ's in your neighborhood.<br /><br />I really was trying to use my own brand new YELLOW le crueset dutch oven for braising, but tonight, I couldn't' say goodnight to my white 5qt dutch oven, cause I wanted soup. After looking at recipes for well into the hour or two mark today. I decided a creamy butternut squash soup sounded like the perfect plan for my tired holiday drained body.<br /><br />There are a million recipes out there for some amazing butternut squash soup from scratch, which I am typically a fan of, but tonight. I just wasn't up for the challenge.<br /><br />So, as in everything, there is a cheater'ish way to accomplish would would make people think took you hours.<br /><br />TJ's and other healthy stores , sell boxed soups, these serve as great bases for soups... out of box they are a little "canned" but with a little effort you can make an amazing combination of different concoctions.<br /><br />~~~~~~~~~~~~~~<br /><span style="font-weight: bold;font-size:130%;" >Butternut Squash Soup with Fried Sage Leaf</span><br /><br />1 box of butternut squash soup<br />1/2 box of chicken or veggie stock<br />8oz of cheap dry white wine<br />1-2tsp of Siracha sauce (chili paste will work too)<br />1tsp of crushed garlic<br />1 small yellow onion<br />5 small butter potatoes, peeled and chopped<br />2 whole fresh sages leaves<br />1-2tsp of fresh oregano<br />1/4 tsp of pepper<br />1 tbsp of olive oil<br /><br />Toppings:<br /><br />Crispy canned onions<br />Manchego Cheese<br />Oyster Crackers<br />Greek yogurt (if you like extra creaminess)<br /><br />~~~~~~~~~~~<br />In a dutch oven, heat oil till hot and just before smoking, add sage leaves and cook till slightly browned and crisp. Pull out and lightly pat excess oil from the leaf and leave on paper towel.<br /><br />Add chopped onion to remaining oil and cook till translucent, add potatoes and cook for 5 minutes. Add wine and 3/4 of the stock, oregano, garlic, and cover, let cook still potatoes are soft, but not water-lodged.<br /><br />Once the potatoes are cooked, with a ladle add about 3/4 of the mixture to a blender and pulse till roughly chopped/blended. Add back to the pot and stir.<br /><br />Add the box of butternut squash soup, and remaining stock, stir, and let simmer for another 20minutes.<br /><br />When completely done cooking and you're ready to eat, transfer to soup bowls and top with Manchego Cheese, crispy onions, and fried sage leaf. YUM!Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com0tag:blogger.com,1999:blog-3512231153575411762.post-85221681777470541782009-12-20T17:28:00.000-08:002009-12-20T17:37:25.255-08:00Highway Mementos of Lunches Devoured<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.bestviral.com/i/images/44.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 415px; height: 273px;" src="http://www.bestviral.com/i/images/44.jpg" alt="" border="0" /></a><br />No Dutch oven Sunday this week, I had good intentions. But sadly, it didn't happen. I got caught up with the new computer, and well frankly, I was lazy. Let the record show, however, I did get food poisoning on Friday, and basically lost the last few days of life to the worlds of the side of highway, and porcelain Gods.... Check out the I-10 you can see some of my artifacts there. haha, it's memento I left from my not to savory Mexican food lunch.<br /><br />Oh well, you win some you lose some, I hope to back up and running for Dutch Oven Tuesday this week, but no promises.<br /><br />Much Love Readers.<br /><br />-MelissaAnonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com1tag:blogger.com,1999:blog-3512231153575411762.post-5210537925152433832009-12-13T15:34:00.000-08:002009-12-13T16:42:16.818-08:00Chili'ish Lamb Chili, for Chilly Sunday Nights<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.kitchencontraptions.com/images/DutchOvenRed6Quart.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 217px; height: 217px;" src="http://www.kitchencontraptions.com/images/DutchOvenRed6Quart.jpg" alt="" border="0" /></a><br />So people now ask me what's for dutch oven Sunday... I considered taking a break from dutch oven Sunday today and not one, not two, but THREE people gasp'd and said what? I know the audacity to take a week off. My husband though, he was really looking forward to dutch oven Sunday... So I caved, and on the saga goes.<br /><br />I can't believe the year is almost over, it's insane to me, but I work in education and as of this coming Friday I am off until the new year! Thank goodness too, it's been a long and exhausting year.. but full of joyful, happiness, and wonder.<br /><br />I couldn't bring myself to follow a recipe again this week, so decided on a genre. Chili, it's been cold, well cold for us Arizionians, we bust out the winter sweaters because the date indicates it should be cold, and we wear them with pride, even if we're sweating a greenhouse under them. We demand boot weather dammit! Chili is one of those essential cold winter Sunday dinners, no matter how crappy it will be to go back to work the next day, chili is always going to make you forget about that.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.myrecipes.com/recipes/i/recipes/ck/turkey-chili-ck-1160659-l.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 246px; height: 246px;" src="http://www.myrecipes.com/recipes/i/recipes/ck/turkey-chili-ck-1160659-l.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Chili'ish Lamb Chili</span><br /><br />3/4 pound of cut up lamb<br />two cans of stewed tomatoes<br />1 can of fire roasted tomatoes with garlic<br />one shallot, chopped<br />1 package of mushrooms<br />three roasted anahiem chili's chopped<br />1/2 cup of white wine<br />3/4 cup of chicken broth<br />pepper<br />cumin<br />corriander<br />salt<br />red pepper, mine it's gonna be hot, the lid fell off when I was adding it off set that with sourcream<br /><br />Brown onion, lamb and add everything else.... cook on med low for 2+ hours, till your can't wait anymore.... the longer the better.<br /><br /><br />It was yummy as hell, and I almost didn't get to enjoy it cause Jon spent the whole dinner, talking about how wonderful it was.... "This is the best chili I've ever had!" Thanks DOLL.<br /><br />You're welcome Jon, I love you too.Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com1tag:blogger.com,1999:blog-3512231153575411762.post-6421561953222220602009-12-06T17:37:00.000-08:002009-12-06T18:15:06.079-08:00Chicken no Apostrophe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2614/4165052068_8e5e2a9b63_o.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 334px; height: 252px;" src="http://farm3.static.flickr.com/2614/4165052068_8e5e2a9b63_o.jpg" alt="" border="0" /></a>Last weekend was the holidays, so I didn't have the energy to get into Dutch oven Sunday.. admittedly it was a Pizza night last week. This week though, with all the rich food, Jon and I decided just a simple braised chicken would be a nice change for Dutch Oven Sunday. We didn't make it up in time to get to farmers market for a farm fresh chicken, but luckily for us, Trader Joe's has something almost as good, Organic Free Range Chicken, none of that chick'n for us.<br /><br /><br /><br /><br /><div style="text-align: center;">"We are all, no doubt, born for a wise purpose."<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://weblogs.baltimoresun.com/news/captioncall/chicken-nuggets.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 315px; height: 190px;" src="http://weblogs.baltimoresun.com/news/captioncall/chicken-nuggets.jpg" alt="" border="0" /></a><br />With a big enough Dutch oven you can actually braise an entire roaster chicken in about and hour and half, which for dutch ovens is pretty darn quick. The beauty gets even better, no need to fuss about the recipe.... it's a all out chicken stuffing extravaganza! You can really shove just about anything yummy inside the bird for a flavorful outcome.....<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2582/4164286735_566146e0e2_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 234px; height: 248px;" src="http://farm3.static.flickr.com/2582/4164286735_566146e0e2_o.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >My completely off the cuff recipe for stuffed braised chicken</span><br /><br />1 roaster chicken<br />1 dutch Oven<br />Olive oil<br />salt<br />pepper<br />cumin<br />paprika<br />white wine<br />chicken broth<br />one yellow onion<br /><br />Stuffing:<br />1/2 cup of frozen mango<br />2 tablespoons of chopped italian parsley<br />3 mint leaves<br />1 teaspoon of oregano<br />1 yellow onion<br />4-5 cloves of fresh garlic quartered<br />red peppers<br />olive oil<br /><br /><br />Mix the stuffing in a bowl well... and then rinse the chicken and pat dry, rub with oil salt and pepper, cumin, and paprika.<br /><br />Stuff the chicken completely with the mix and pack in. Heat additional oil in the dutch oven till just before smoking, and add chicken breast side down, and let brown for 5minutes.<br /><br />Flip the chicken over and add 1/2 cup or so of white wine, and 1/2 cup of chicken broth, one additional chopped onion and cover. Reduce heat to Med. and cook for one and half hours, or until done.Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com0tag:blogger.com,1999:blog-3512231153575411762.post-87429456210838591222009-12-06T13:51:00.001-08:002009-12-06T14:03:48.796-08:00All you need to know is nothing, Bunko<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.cotmroswell.com/images/uploads/Bunko1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 218px; height: 184px;" src="http://www.cotmroswell.com/images/uploads/Bunko1.jpg" alt="" border="0" /></a><br /><br />There is a lot of laughter, and lot of fun, and a lot of good friends, it's so easy you can't compete. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bunko</span>, a dice game from the OLD days, and is a group I was secretly invited to this weekend. What can I say ... it was a blast, like the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">bachelorette</span> party I never had. This is vague, cause I'm protecting the psuedo-innocent, who were with me last night. What happens in bunko, well it stays in bunko. Thanks Ladies, it was a great time!<br /><br /><br /><br /><br /><br /><br /><br /><br />Happy Holidays :) ~Melissa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images1f.snapfish.com/232323232%7Ffp9%3A%3B%3Enu%3D3373%3E639%3E%3A%3C5%3EWSNRCG%3D32%3C852%3A%3A82338nu0mrj"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 143px; height: 190px;" src="http://images1f.snapfish.com/232323232%7Ffp9%3A%3B%3Enu%3D3373%3E639%3E%3A%3C5%3EWSNRCG%3D32%3C852%3A%3A82338nu0mrj" alt="" border="0" /></a>Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com0tag:blogger.com,1999:blog-3512231153575411762.post-2871616612920045422009-11-22T16:50:00.000-08:002009-11-22T20:27:48.844-08:00Holy Shanks! Italian Style<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2495/4127026016_ccc99af816.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 380px; height: 285px;" src="http://farm3.static.flickr.com/2495/4127026016_ccc99af816.jpg" alt="" border="0" /></a><span style="font-size:130%;"><br /><span style="font-weight: bold;">HOLY SHANKS, Italian Style</span></span></div><br />The dutch oven was filled with Italy tonight, ironic, since my dutch oven is made in Italy.. I guess it's only fair that it would be cooking some Italian food. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Osso</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Buco</span>, is a traditional Italian meal, everyone, and I mean everyone eats this wonderful slow cooked masterpiece. Where much of Italian food is concerned, to have tomatoes or not? That is the question. My answer? Always yes, tomatoes add the tangy slow cooked goodness that I think Italian food just can't live without, Italian food with out tomatoes, is like Sushi with no rice... as in it's not Sushi at all.<br /><br />After a very long morning of running, Jon and I decided on <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Osso</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Buco</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ok</span> well he decided, when I suggested the recipe he practically started salivating and immediately began exalting in excitement. However, for the home <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">connoisseur</span>, please note, you should confirm you have access to veal shanks, we had to make a few calls before we found a butcher with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">satisfactory</span> shanks available.<br /><br />The shanks their cooking right now, and the recipe called for red wine, of which I am enjoying right now.... <span class="blsp-spelling-error" id="SPELLING_ERROR_7">mmm</span>, I love cooking with wine, and of course drinking it. Yum, spectacular, FANTASTIC!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2737/4126162275_e8a72dd063.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 223px; height: 223px;" src="http://farm3.static.flickr.com/2737/4126162275_e8a72dd063.jpg" alt="" border="0" /></a><br />To lessen to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">carnivorous</span> affair we're getting ready to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">indulge</span> in, I've made a creamy <span class="blsp-spelling-error" id="SPELLING_ERROR_10">polenta</span> Milanese. Generally it's made with Risotto, but I only have the patience for one intensive dish a night, so I decided to give a self designed recipe a whirl.<br /><br /><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Polenta</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12">al</span> la "Milanese"<br /><br />2 cups of <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Polenta</span> dry<br />2 1/2 cups of Chicken Broth<br />1 cup of Dry white wine<br />1/2 cup of milk<br />1/4 cup of Olive Oil<br />1/3 cup of grated Romano Cheese<br />2 cloves of minced garlic<br />2 pinches of Saffron<br />Salt-Pepper<br /><br />Bring the chicken broth, olive oil, and wine to a steady simmer, whisk in <span class="blsp-spelling-error" id="SPELLING_ERROR_14">polenta</span> until thickened. Add garlic, salt, pepper, saffron. Stir. Add milk and cook till smooth and desired <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">consistency</span>, add grated cheese and stir till melted completely. Serve promptly.<br /><br /><br /><br />Jon and I ate the <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Osso</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Buco</span>, we moaned, groaned, and savored each bite as if we'd never eaten something so orgasmic. Jon ate until his plate looked clean again..we even indulged in the bone marrow, some of you are probably cringing, but it was wonderful, there is nothing like it, and when your time comes, don't <span class="blsp-spelling-error" id="SPELLING_ERROR_18">whimp</span> out, do it, scrape the marrow clean out of the bone and prepare to be smitten with it for always.<br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">Osso</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Buco</span> with Tomatoes</span><br /></span><h2><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2567/4127025888_c85cf5dc95.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 286px; height: 213px;" src="http://farm3.static.flickr.com/2567/4127025888_c85cf5dc95.jpg" alt="" border="0" /></a></h2> <div class="recipe-description summary">A traditional garnish for <span class="blsp-spelling-error" id="SPELLING_ERROR_21">osso</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_22">buco</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_23">gremolata</span> is sprinkled over the veal shanks at the end of cooking or is offered at the table to season individual portions of the finished dish. The heat releases the oils from the <span class="blsp-spelling-error" id="SPELLING_ERROR_24">gremolata</span>, distributing its fresh flavor. To make <span class="blsp-spelling-error" id="SPELLING_ERROR_25">gremolata</span>, in a small bowl, combine 1D2 cup minced fresh flat-leaf parsley, the finely grated zest of 1 lemon and 2 garlic cloves, minced. Stir to blend. Makes about 1D2 cup.<br /><br />Serve <span class="blsp-spelling-error" id="SPELLING_ERROR_26">osso</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_27">buco</span> with its traditional accompaniment, Risotto <span class="blsp-spelling-error" id="SPELLING_ERROR_28">alla</span> Milanese (see related recipe at right).</div> <h2>Ingredients:</h2> <ul><li class="ingredient"> 3/4 cup unbleached all-purpose flour </li><li class="ingredient"> Salt and freshly ground pepper, to taste </li><li class="ingredient"> 6 veal shanks, about 6 lb. total, cut crosswise 1<br />inch thick </li><li class="ingredient"> 1/2 cup extra-virgin olive oil </li><li class="ingredient"> 1 yellow onion, coarsely chopped </li><li class="ingredient"> 2 carrots, peeled and diced </li><li class="ingredient"> 2 garlic cloves, minced </li><li class="ingredient"> 1 1/2 cups dry red wine </li><li class="ingredient"> 2 leeks, chopped (Whites only) </li><li class="ingredient">1 can of garlic and basil tomatoes</li><li class="ingredient">4 cups beef stock </li><li class="ingredient"> 1 fresh rosemary sprig </li><li class="ingredient"> <span class="blsp-spelling-error" id="SPELLING_ERROR_29">Gremolata</span> (see headnote) for serving </li></ul> <h2>Directions:</h2> <div class="directions">Put the flour in a wide, shallow bowl and season with salt and pepper. Dredge the veal shanks, coating them evenly and shaking off the excess flour. In a heavy pot over medium-high heat, warm the olive oil. Add the veal and brown on all sides, 7 to 8 <span class="blsp-spelling-error" id="SPELLING_ERROR_30">minu</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_31">tes</span> per side. Transfer to a plate.<br /><br />Return the pan to medium heat, add the onion, carrots and garlic, and <span class="blsp-spelling-error" id="SPELLING_ERROR_32">sauté</span> until the vegetables start to soften, about 5 minutes. Add the wine and <span class="blsp-spelling-error" id="SPELLING_ERROR_33">deglaze</span> the pan, stirring to scrape up the browned bits from the pan bottom. Increase the heat to high, add the tomatoes, leeks, stock and rosemary, and bring to a boil. Reduce the heat to low, <span class="blsp-spelling-error" id="SPELLING_ERROR_34">retu</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_35">rn</span> the veal to the pan, cover and simmer, turning occasionally, until the veal is tender, 1 1/2 to 2 hours. Transfer the veal to a bowl and cover with aluminum foil. Remove the rosemary and discard.<br /><br />Increase the heat to high and cook until the liquid is reduced by half, about 20 minutes. Transfer half of the liquid and vegetables to a bowl; set aside. Using an immersion blender or a stand blender, puree the remaining liquid and vegetables until smooth. Re turn the reserved liquid, vegetables and veal to the pan and gently warm until heated through. Sprinkle with the <span class="blsp-spelling-error" id="SPELLING_ERROR_36">gremolata</span> and serve immediately.<br /><br /><h2><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2552/4127026074_d203929e18.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 257px;" src="http://farm3.static.flickr.com/2552/4127026074_d203929e18.jpg" alt="" border="0" /></a></h2><h2><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2801/4127025450_1e66f990d5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 254px; height: 206px;" src="http://farm3.static.flickr.com/2801/4127025450_1e66f990d5.jpg" alt="" border="0" /></a></h2> </div>Happy Cooking :)Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com0tag:blogger.com,1999:blog-3512231153575411762.post-62949479107135885052009-11-15T18:37:00.000-08:002009-11-15T21:23:28.574-08:00Colder Weather calls for: Slow Cooked Sunday's<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2700/4108291154_ca2690f9e0.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 331px; height: 236px;" src="http://farm3.static.flickr.com/2700/4108291154_ca2690f9e0.jpg" alt="" border="0" /></a><span style=";font-family:arial;font-size:130%;" ><span style="font-weight: bold;">Frickin' Spectacular<br />Slow Cook Sunday</span></span><br /><br />Creatures of habit we've become. Today is Sunday, and while it's sorta a crappy day since it means I have go back to work tomorrow, however, it <span style="font-style: italic;">DOES</span> mean it's Dutch Oven Sunday! Exciting stuff! Up on the menu this week? White Chicken chili! Surprisingly it's not something I have had much of... but as Jon and I recovered from staying up way to late the night before we had to consider what we were going to make for dinner while we were enjoying our coffee at Starbucks this morning...well closer to early afternoon, but really who's counting.<br /><br />The chili recipe was inspired from Williams Sonoma, with my small twist on it.... which really is my way of saying I didn't have one of the ingredients or I made it spicier :)<br /><br />Yesterday I was told for millionth time in my life, you're so domestic, and it's typically said with a hint of surprise, like I must have been the person they envisioned burning the chicken nuggets in the oven. But it's true, I am domestic, sorta like a cat, I am picky, particular, and prefer things to be perfect. Today, I decided, not only am I going to make the chili, which calls for chicken broth, I am going to make the chicken broth too.<br /><br />Chicken broth is really pretty simple, but it can take some time, in fact time is what it needs. Let it simmer, cook the juices clear through the meat and all the way outta the bones.. savory loveliness awaits your kitchen.<br /><br />I don't really measure things, so here are the guesstimates for making <span style="font-size:130%;"><br /><br />Your very own chicken broth:</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2752/4108300404_ea266b5cf4_m.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 240px;" src="http://farm3.static.flickr.com/2752/4108300404_ea266b5cf4_m.jpg" alt="" border="0" /></a><br /><br />1-2 pounds of chicken cut up with skin and bones<br />1 yellow onion chopped<br />2 Tablespoons of Olive Oil<br />1/3 cup of fresh flat leaf parsley<br />2-3 cloves of garlic sliced<br />6oz of white wine (dry)<br />salt and pepper<br /><br />Heat the burner with a dutch oven or stockpot w/lid and place chicken in the bottom of the pot and fill with water until the chicken is just slightly more than covered. Add wine, onion, garlic, and everything else and cook for one to one and half hours on med-high heat (solid simmer), Stirring occasionally... the "doneness" is really about personal preference. I say, as the expert of this blog, and more certainly the mistress of my own kitchen. When you are tired of waiting and the broth is a little foamy and yellow... it's prob done enough.<br /><br />When you're done simmering, extract the chicken from the pot and set aside to let cool. Meanwhile, transfer the broth into a blender and pulse the softened onion, parsley, and garlic with broth until smooth, let it sit still for five minutes and then skim the foam (FAT) off the top of the broth, and the result? Amazing, fresh, wonderful, chicken broth; I dare to say far more<br />flavorful than the store bought box broth :)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2562/4108297666_af087d8342_m.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 217px; height: 217px;" src="http://farm3.static.flickr.com/2562/4108297666_af087d8342_m.jpg" alt="" border="0" /></a><br /><br />Roasting, Dicing, and Chopping:<br /><br />Ok, after all this, it's time to roast the chili's and start chopping, dicing, and attempting to slice a jalapeno without touching, ninja style. While the whole pot of goodness is simmering and filling our house with delicious Pavlov responses we wonder about anxiously awaiting for it to finish cooking...... the result ? Amazing as you would expect, since I am not about to blog about crap, at least not yet.<br /><br /><br /><br />Good things come to those who wait, and while I seemingly find it difficult to find patience in many aspects of my life, food, seems to be the one time I can find the patience to learn, and see something from start to finish....It's a nice change from the normal pace of things for me.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2594/4107592479_28759d0643_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 655px; height: 160px;" src="http://farm3.static.flickr.com/2594/4107592479_28759d0643_o.jpg" alt="" border="0" /></a><br /><br />Also, on a side note, the cold seems to have Finally come to Tucson, and I've enjoyed a fire two nights in a row now, it was a picture perfect night for chili, YUM.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2719/4107525565_1bd00d5e4b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 298px;" src="http://farm3.static.flickr.com/2719/4107525565_1bd00d5e4b.jpg" alt="" border="0" /></a><br /><h1><span style="font-size:100%;">Williams Sonoma -White Turkey (or Chicken) Chili</span></h1> <p class="recipe-description">Made with chunks of cooked turkey, this hearty chili is a wonderful way to use up leftovers from the Thanksgiving feast. Fresh-baked corn bread is the perfect accompaniment<br /></p> <h2><span style="font-size:85%;">Ingredients:</span></h2> <ul><li><span style="font-size:85%;"> 2 Tbs. olive oil </span></li><li><span style="font-size:85%;"> 1 large yellow onion, diced </span></li><li><span style="font-size:85%;"> Salt and freshly ground pepper, to taste </span></li><li><span style="font-size:85%;"> 2 tsp. toasted ground cumin </span></li><li><span style="font-size:85%;"> 5 garlic cloves, minced </span></li><li><span style="font-size:85%;"> 1 jalapeño, seeded and minced </span></li><li><span style="font-size:85%;"> 1 lb. Anaheim chilies, roasted, peeled and diced,<br />or 3 cans (each 7 oz.) whole fire-roasted<br />Anaheim chilies, diced </span></li><li><span style="font-size:85%;"> 4 to 4 1/2 cups low-sodium chicken broth,<br />warmed </span></li><li><span style="font-size:85%;"> 1 lb. diced cooked turkey </span></li><li><span style="font-size:85%;"> 3 cans (each 15 oz.) cannellini beans, drained<br />and rinsed, or 4 1/2 cups cooked white beans,<br />drained </span></li><li><span style="font-size:85%;"> 2 Tbs. minced fresh oregano </span></li><li><span style="font-size:85%;"> 1/3 cup minced fresh cilantro </span></li><li><span style="font-size:85%;"> 1/4 cup cornmeal </span></li><li><span style="font-size:85%;"> Shredded jack cheese, sour cream and lime<br />wedges for serving </span></li></ul> <h2><span style="font-size:85%;">Directions:</span></h2> <p><span style="font-size:85%;">In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.<br /><br />Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer's instructions. Thin the chili with more broth if needed.<br /><br />Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges. Serves 6 to 8. </span></p>Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com1tag:blogger.com,1999:blog-3512231153575411762.post-83362307522905074842009-11-10T18:41:00.000-08:002009-11-10T19:19:46.703-08:00BAAAHH Lamb & Rosemary Yummy'ness<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.tescofarming.com/v2/images/lamb1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 377px; height: 252px;" src="http://www.tescofarming.com/v2/images/lamb1.jpg" alt="" border="0" /></a><br />This isn't going to be a long post tonight, but I did cook.... and it was yummy! Grilled lamb steaks are a great weeknight meal when you don't feel like cooking all night... and we enjoyed the savory suggestion from Bon Apetit, Roasted baby potatoes on rosemary skewers! Ingenious idea! And since rosemary is one of the few plants that grows really well in Arizona, we've got plenty i<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ger-nis.com/images/products_herbs_rosemary_skewers.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 147px; height: 222px;" src="http://ger-nis.com/images/products_herbs_rosemary_skewers.jpg" alt="" border="0" /></a>n the front yard.<br /><br /><br /><br />So the gist of it, boil water, throw the baby potatoes in, and cook till tender... Take the rosemary and wash thoroughly and then strip the leaves from the about 1/4 of inch from the top of the branch (straighter branches work better) . After the potatoes are done cooking, drain the water, return to pot and add salt, pepper, and olive oil. Thread the potatoes onto the skewers and then grill on med, for 5minutes per side.<br /><br /><br /><br />What do you end up with? Amazing, light, rosemary flavor in the center of your potato... add the grilled lamb steak, a bottle of Chianti and you've just had a front door delivery of Tuscany. Gratzie!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2735/4094540088_dc7999dfe6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 351px; height: 239px;" src="http://farm3.static.flickr.com/2735/4094540088_dc7999dfe6.jpg" alt="" border="0" /></a>Anonymoushttp://www.blogger.com/profile/13565625158129850635noreply@blogger.com1