tag:blogger.com,1999:blog-7338927790288789612024-02-06T21:09:07.022-08:00Grub Monster / Food Lobsternom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-733892779028878961.post-86180671531824493212010-08-16T15:02:00.000-07:002010-08-20T09:54:07.561-07:00Changes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlACG60SYpy_xREF_FGQUXWXEbfNKsFS31Q2AxSDAxsey5LpJa-QOQsDPbjBgZ39iNz7Q-HlApxYIV2A-1nGlsonAXbCU_jBK-6SIT6MSH0aCIHV23blVJS_6UnXwyOidLpNSyP2mCsw/s1600/IMG_4005.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlACG60SYpy_xREF_FGQUXWXEbfNKsFS31Q2AxSDAxsey5LpJa-QOQsDPbjBgZ39iNz7Q-HlApxYIV2A-1nGlsonAXbCU_jBK-6SIT6MSH0aCIHV23blVJS_6UnXwyOidLpNSyP2mCsw/s400/IMG_4005.JPG" alt="" id="BLOGGER_PHOTO_ID_5506793467624225362" border="0" /></a><br />My how life can get busy. Seems like things all tend to happen at once! Over the past three months, Alex graduated from UCSC, I finished my nursing pre-requisites (and sadly was faced with the fact that it will be a few years until I can start nursing school proper, thanks to budget cuts) and we both quit our jobs in preparation for our big move to Portland.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcAGB0coS8SaJoBv9PYxhZTGE5twavBvDRxg7g9X7oHKTE0JPCnma7amFS7oZaOEMPgzgZd9rkYS0t_MHNAlPybM7jcEaFS_zZF3DARmaTUXnKlAZ9waphfUCQVq1Ir_UPUUF0mvzIoU/s1600/IMG_4060.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcAGB0coS8SaJoBv9PYxhZTGE5twavBvDRxg7g9X7oHKTE0JPCnma7amFS7oZaOEMPgzgZd9rkYS0t_MHNAlPybM7jcEaFS_zZF3DARmaTUXnKlAZ9waphfUCQVq1Ir_UPUUF0mvzIoU/s400/IMG_4060.JPG" alt="" id="BLOGGER_PHOTO_ID_5506793480025600466" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9BVarVEATz6g09H0a2AtOPJTmNAhJBnAtYAaJWOvm6YXc6q3J_nmmfh14Lzeg_ETkJPXFuKWXejwuwYAFcWkogzRI2uRQsw-66pxjFTnuKeNrO3SrwwvSP4rjWO2eY5WQ63M1nEahxGg/s1600/IMG_4048.JPG"><br /></a>Amazing how life changes isn't it? Change is bound to happen though. I suppose it isnt so much life's changes that surprise me, I think the astonishing thing is how life changes us.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbFk-xjPOT942CKg2Pcyp3F0yM5NIUTyqLQVraXks6yv_kEVUv61pEJ0BPHwM2r9KklLQBfzSmvaK_sL7Et7hUJaSsQpNx5iR-1kJbYY0scGz9l9KhInuf2UDhUg2g1c36TcEQkR0pLk/s1600/IMG_4037.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbFk-xjPOT942CKg2Pcyp3F0yM5NIUTyqLQVraXks6yv_kEVUv61pEJ0BPHwM2r9KklLQBfzSmvaK_sL7Et7hUJaSsQpNx5iR-1kJbYY0scGz9l9KhInuf2UDhUg2g1c36TcEQkR0pLk/s400/IMG_4037.JPG" alt="" id="BLOGGER_PHOTO_ID_5506793458434960242" border="0" /></a><br />Our new elected hometown is changing me already. Portland is a weird and wonderful place. That picture up there? Its an automated fortune teller that someone installed on the side of a building in a sort of seedy part of town. It is odd, and amazing, and so typical Portland. The whole city is infected with a do-it-yourself spirit and quirky back to basics/sustainable tendencies. The town is crawling with food carts, obsessed with microbreweries (Alex is like a kid in a candy store, or rather a grown up in a beer themed amusement park when walking the streets) and there is basically a farmers market everyday. Thats right folk, the local food moment is alive and well in wet, rainy Portland. People there love to recycle, take public transit, and reuse stuff in magical and unsuspected ways. And people MAKE things in Portland, build them, craft them, shape them.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZE4P-o6C_xupIHyI8rhUn7TtIh28xBLH7VnY0n6U0VXVBrNf1BgAiz6bmtLQ0m_DDQrYDPSHklJk2ERywpPnMtVL-0hiFnkhPctqZ9T9R_kGLVtn_6aujpsAtH1eiPAVSwwU31j8utY/s1600/IMG_4043.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZE4P-o6C_xupIHyI8rhUn7TtIh28xBLH7VnY0n6U0VXVBrNf1BgAiz6bmtLQ0m_DDQrYDPSHklJk2ERywpPnMtVL-0hiFnkhPctqZ9T9R_kGLVtn_6aujpsAtH1eiPAVSwwU31j8utY/s400/IMG_4043.JPG" alt="" id="BLOGGER_PHOTO_ID_5506793483855255426" border="0" /></a><br />Apparently Portland is turning me into a bit of a hippy. I use this term lightly of course, I am wearing jeans from old navy right now and I am pretty sure that the hippy crowd will kick you out for that offense alone. What I am trying to say is that my focus on sustanablity and reducing my personal carbon footprint has been deepend by the time that I have spent driving up and down the North West coast of California and Oregon over the past few months. It is hard not to think about the importance of our resources when you are surrounded by people that better understand their link to the earth and its gifts better than you do yourself. So be prepared people, things are changing around here. Look forward to recipes featuring locally grown food, canning, recycling ideas, home made bread, and other general harebrained things of that sustainable sort.<br /><br />And of course many token photos of myself dwarfed by a gigantic pint of local brew! Portland here we come.nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com0tag:blogger.com,1999:blog-733892779028878961.post-49411871886018543312010-03-12T21:03:00.000-08:002010-03-14T17:01:48.610-07:00Pesto of a different sort<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWZc5EVF5tXbTqVv9ciIz5FDuwceDzLIanEldpyFoRIUaWVDOk6J_omqPOn45xvXyrGBnZZEW8JeRiJ78ihsyIGYzi4LqLddsvKjg9-j6zdApDY73g5gIpsegWCi1dMHXHlXPyckFb5o/s1600-h/IMG_3121.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447986909478565714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWZc5EVF5tXbTqVv9ciIz5FDuwceDzLIanEldpyFoRIUaWVDOk6J_omqPOn45xvXyrGBnZZEW8JeRiJ78ihsyIGYzi4LqLddsvKjg9-j6zdApDY73g5gIpsegWCi1dMHXHlXPyckFb5o/s400/IMG_3121.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwBqgNkLW8SoUfFKbhlRuJ0FnRfldjRNNARj-h2P_hF39lekJOAJURQlWKR5ZoQIzCIf9snAH9DGoxs22TqHVf9KJPfz4E8y5eacw7fzkIkIH9jf0jx51UA_SAHLGfhApVBOrpySMUjw/s1600-h/IMG_3123.JPG"></a><div><div><div>During the summer when we stay at Alex's house in Sonoma there is always fresh basil, and by virtue of that fact we eat a LOT of pesto during the warm summer months so it has become a food that I associate with dinners on the porch soaking up the early evening sunshine. Looking outside at the damp gray world I can't think of anything in the whole world that sounds more enticing right now then grabbing a bowl and heading in the back yard to pick fresh basil in the sunshine. Sadly, right now in the dead of winter here in frigid California (ok, so maybe its not that cold, but it did rain today) there is little fresh basil to be found. We could buy frozen or jarred pesto which does the trick in a pinch. But somehow in the middle of winter when you really begin to miss summer, eating foods like pesto that bring to mind flip flops, and dining al fresco, just seems more sad than satisfying.</div><div></div><div><br /></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447986865064967522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklhBWlhyphenhyphenTmTeU29WltmI3CJA-kB7Rd4IHpHkJ1Q7EadAQDBCKPx477CO-l0t_CFRF2cGHJp5YtgjU-IkQWHtqWmPbiUUSMmkr3AlUHk-k-gcgpozdQPYs2AIstz0aUnA1Mz0aeNw04jk/s400/IMG_3099.JPG" /><br /><div></div><div>Thumbing through the latest Martha Stewart Everyday magazine I found what one could consider a compromise between my need for pesto, and my aversion to foods that make my heart ache for sunshine. It's a simple recipe for pea and parsley pesto. A thick green oily sauce like traditional pesto, but this sauce doesn't have that summery aroma of basil that screams summer. The lack of basil goodness is made up for with a nuttier flavor than its summary counterpart, and a healthy dose of garlic. And it is DAMN good. In the same way that fancy warm winter coats and boots totally save winter fashion from being boring, the walnuts and peas make this winter pesto exciting. Basically this recipe made my whole week and I am once again able to embrace winter. I like to think of this recipe as Martha's midwinter gift to me, and lord knows that in the midst of gray sky's and midterms I needed a little pick me up. </div><div> </div><div></div><div></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447986875172865874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDqOR0_Kdfk1GXyFhD7xKL87nIIyH2vpTYjM9Updgkd3ADj0ltmTh0W_TFdH_5V8Z0x2z-p7ZEVgs8iP5PAMueZWae7erPwrcdtXbMnbu0WkM8hkUrnFfpKPBWex3_cHtuHbLp_wmixM/s400/IMG_3114.JPG" /></div><div></div><div></div><div>Pea and Parsley Pesto</div><div><em>Everyday Food</em></div><ul><li>1 cup frozen peas (I will not stop you from using fresh if you got 'em)</li><li>1 cup packed fresh parsley leaves</li><li>1/2 cup toasted walnuts </li><li>2/3 cup grated Parmesan</li><li>3 garlic cloves (3 regular sized, only two if they are large) smashed and peeled</li><li>1/3 cup olive oil</li><li>Salt and pepper to taste</li></ul><p>If using frozen peas cook them for a minute or so in the microwave covered with two tablespoons of water. </p><p>In a food processor combine the peas, parsley, walnuts, Parmesan, garlic and one tablespoon of water. Pulse until everything is blended to a paste. While the machine is running slowly add in the olive oil and continue to run the food processor until the mixture is blended. </p><p>Add salt and pepper to taste. We followed the serving suggestion and served this over pasta that we added another cup of frozen peas to during the last minute of boiling and it was wonderful. It would also be fantastic on sandwiches, mixed into hummus or salad dressing, or in an omelet. MMM...winter pesto.</p><div></div></div></div></div>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com2tag:blogger.com,1999:blog-733892779028878961.post-105701430247896662010-03-07T22:15:00.000-08:002010-03-09T11:12:27.537-08:00Bruschetta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KBK2BNXUWaThuEWtcUnlj_In0w6C39qsAnawoitsZliynXHoT4byLpyazN1Vnm-nu9RSojukre-pAAYl9KfhsG-9s-uxQSdBvyd8EhDPlk8sYpM_sVhGZmtR9OBvV7wZ1HBqZQN4teI/s1600-h/IMG_3079.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 300px; display: block; height: 400px;" id="BLOGGER_PHOTO_ID_5446151472125592130" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KBK2BNXUWaThuEWtcUnlj_In0w6C39qsAnawoitsZliynXHoT4byLpyazN1Vnm-nu9RSojukre-pAAYl9KfhsG-9s-uxQSdBvyd8EhDPlk8sYpM_sVhGZmtR9OBvV7wZ1HBqZQN4teI/s400/IMG_3079.JPG" border="0" /></a><br /><div><br /><div><div>We had an Oscar night picnic tonight, and the spread included these little bruchetta's with fontina and greens which were meant to be simply complimentary to the rest of the meal but they were the biggest hit out of everything. Now let me tell you, dear reader, that we also had chocolate peanut butter cookies with a big ol' plop of jam right in the center. This bruchetta was actually better than those cookies. That's how insanely delicious these little toasty snacks of wonder are.</div><div></div><br /><img style="margin: 0px auto 10px; text-align: center; width: 300px; display: block; height: 400px;" id="BLOGGER_PHOTO_ID_5446151456191605170" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrxp1GvbFb73xCsBDtnY52dEbubgzhn3Pg-gXphoDjhv-W9gxA-LAQJBpGI0OpA0thjv4cdcIqNuTrsf6Xhtfh7Manv3Q0VXR5mUmis83IKCGefuiPnaTlAZ-_VpYMz_sXve8rCFxcs7c/s400/IMG_3084.JPG" border="0" /><br /><div>See? Nice picnick huh? It was. The food made up for the fact that after suffering through all of the boring Oscar categories our DVR cut off right before they opened the envelope to announce best actor. That's right people we missed ALL of the good stuff; best actor and actress, director and picture. Sad as that may have been we had that bruchetta and it was crunchy, and garlicky, with warm melty fontina cheese all over the top. Outrageously good, I am surprised that we weren't reduced to blows fighting over who got the last piece. </div><br /><div>So maybe our cookies were a bit meh, and yeah, we did miss watching the first female win the best director category and "the dude" getting his Oscar, but there was warm delicious bruchetta and I gotta say that was enough for me. I can go to sleep happy.</div><br /><div>Bruschetta with Fontina and Greens</div><div><em>From Giada De Laurentis</em></div><ul><br /><li>1 pound loaf of ciabatta with the ends cut off and sliced into 1/2 inch slices</li><br /><li>1 Garlic clove sliced down the middle to rub on toasts</li><br /><li>3 Garlic cloves minced</li><br /><li>3 tablespoons olive oil to cook greens+ roughly 2 more to drizzle on toasts</li><br /><li>1/4 teaspoon crushed red pepper flakes</li><br /><li>12 oz baby spinach</li><br /><li>Kosher salt</li><br /><li>2 cups (4 oz) fontina cheese, grated</li></ul><br /><p>To make the toasts preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the slices of bread on the parchment paper in a single layer and drizzle with olive oil. Place in the oven and allow to bake four roughly 10 minutes, until golden brown. </p><p>Remove the toasts and allow to cool slightly and then rub the toasts with the cut portion of the garlic halves. Set the toasts aside and get to work on the spinach.</p><p>In a skillet heat the 3 tablespoons of olive oil and add the three minced garlic cloves along with the red pepper flakes and cook until you can smell the garlic, about 30 seconds. Add the spinach in batches and cook until wilted then season to taste with salt. </p><p>Top the toasts with the spinach and then sprinkle with cheese and put them back into the oven to season with salt and serve.</p></div></div>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com1tag:blogger.com,1999:blog-733892779028878961.post-60328740960142220422010-02-28T21:30:00.000-08:002010-02-28T22:36:05.355-08:00Sweet Potato Pancakes<div align="center"><img style="margin: 0px auto 10px; text-align: center; width: 300px; display: block; height: 400px;" id="BLOGGER_PHOTO_ID_5443543543187513426" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7wqxGXmolLBAwPexYxfC5EbX4NWzsWm4qKWDnmwyFOegSuYibIeQ7s7GaZXLgsqCMSEiBYj1EWCce35YRvNVlDhuJou_rpvEjVQduotExiZDFFhLcR6C5iUuDjdW1MLTekytayVj1Ik/s400/IMG_3004.JPG" border="0" /><br /><div align="left">I have been on a total sweet potato bender lately. I'm pretty sure that I have roasted, boiled, baked, and fried more of these delicious little spuds in the last month than I had in the previous two years. We have had sweet potatoes in just about any possible incarnation imaginable and I am still not sick of them. Alex might be, but he is too much of a sweetheart to let me know it.<br /><br /><br /></div><div align="left"> </div><div align="left"></div><div align="center"></div><div align="center"></div> <img style="margin: 0px auto 10px; text-align: center; width: 300px; display: block; height: 400px;" id="BLOGGER_PHOTO_ID_5443543533917159618" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTc3PtHF1_ELWxEDxqKIRRa5nuovsxPERH9a2auEv-lYTCASPDZk9lVJT2bCqixrFkQOeS_Ogs4PWqRLTcCpQpgdFQhDJPFhSrTqrCY4ykm53rkvyy80pYeUR7ddaW58UxrNSJ-eAB_VI/s400/IMG_2964.JPG" border="0" /><br /><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5443543538057185874" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkfv69HPPQJK4HBQHVt5lYrX33Sv3pVFKxCtcLORO25csdtKoE2yFjwoy46wVoj2zym_qF4tYkLPgChjWmXtlaztR2HwhZshtE4iDB0BPkJJPXT9ZAliQszI9Pw5ITEhx6Usr0QrF5kE/s400/IMG_3002.JPG" border="0" /><br /><div align="left">Tonight, thanks to the Moosewood cookbook that I have renewed from the library for the third (and last allowable) time now, we discovered my new FAVORITE way to ingest my current favorite food. Sweet potato pancakes. These things are so delicious it is slightly unreal. The sweet potatoes keep the pancakes moist, and the sweetness is balanced by the cumin and chili powder so they are delicious with savory foods, but you could always omit the cumin and chili powder, add nutmeg and some sugar along with raisins. Oh the possibilities! Tonight we topped ours with poached eggs, salsa, pepper jack cheese, Greek yogurt and tomatoes. </div><div align="left"><br /></div></div><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5443543553875440850" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExw1fDCEGpV-0hvC00I_sZgymHEPxLNURgTQfVoR687hyphenhyphenEsqj8IJrEIP0dK98hZNGqm7VTqK48odl61mR4ylFJsrEUZKWP0QZzEYNHEOWITjQHsYRXwVC0WWJhzWOROw40npL-IXUKCU/s400/IMG_3019.JPG" border="0" /><br /><br /><br /><br /><div align="left"><strong>Sweet Potato Pancakes</strong></div><br /><div align="left">Adapted from <em>The Moosewood Restaurant New Classics</em></div><ul><br /><li><div align="left">1 cup peeled and grated raw sweet potatoes (the potatoes should be grated as finely-using a small hole grater if possible)</div></li><br /><li><div align="left">1/4 teaspoon freshly grated lemon peel (can be omitted if you don't want in a savory rendition)</div></li><br /><li><div align="left">1 large egg</div></li><br /><li><div align="left">1 cup milk</div></li><br /><li><div align="left">2 tablespoons oil or melted butter<br /></div></li></ul><ul><li><div align="left">1 cup flour </div></li><br /><li><div align="left">2 teaspoons baking powder</div></li><br /><li><div align="left">1/2 teaspoon salt</div></li><br /><li><div align="left">1/4 teaspoon cumin</div></li><br /><li><div align="left">1/2 teaspoon chili powder</div></li><br /><li><div align="left">1/2 teaspoon cinnamon</div></li></ul><br /><p align="left">In a large bowl mix the sweet potatoes, lemon peel, egg, milk, oil and butter.</p><p align="left">In a separate bowl whisk together the flour, baking powder, salt, cumin, chili powder, and cinnamon.</p><p align="left">Sir the wet ingredients into the dry ingredients being careful not to over stir. Set the batter aside.</p><p align="left">Heat a oiled skillet to medium high heat. For each pancake pour about a ladle full or a little less of batter into the skillet and allow to cook for about 2 minutes on each side, until they reach a golden brown color.</p>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com2tag:blogger.com,1999:blog-733892779028878961.post-38521098793153680552010-02-09T21:31:00.000-08:002010-02-10T00:05:28.539-08:00The big easy, California style<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31fBekZYdMTHtnLrn4XH2d8ZvpmgD2A882R0syuTTgKX2PSAzpGQa6mfuQ3kQPbQoSLKqSVDY1wr55T_y9hYhtnomMtHBpnjeYfgmAVCOSS5J-_n-mdnf2EyBwu6wYRieV8UOuAysHbc/s1600-h/IMG_2605.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5436489305541049714" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31fBekZYdMTHtnLrn4XH2d8ZvpmgD2A882R0syuTTgKX2PSAzpGQa6mfuQ3kQPbQoSLKqSVDY1wr55T_y9hYhtnomMtHBpnjeYfgmAVCOSS5J-_n-mdnf2EyBwu6wYRieV8UOuAysHbc/s400/IMG_2605.JPG" border="0" /></a><br /><div align="left">I have never actually been to New Orleans. For god sakes I have never been to Louisiana, or even it's bordering states for that matter. This simple fact does not seem to have any bearing on my overwhelming and slightly fanatical love for New Orleans. I have this strange and misguided theory that in some strange way I am a <span id="SPELLING_ERROR_0" class="blsp-spelling-error">defacto</span> native of the area. In college we had a guy on an exchange program from <span id="SPELLING_ERROR_1" class="blsp-spelling-error">LSU</span> and I followed that poor boy around and badgered him for any information about his hometown that I could get out of him. I hung around his dorm and struck up a friendship with him just to hear him talk, and to eat the crazy food he made(his mom sent alligator!! we made stew). It was as though I thought that some of his awesome cool <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Luisiananess</span> would rub off on me. It did not, but I did fall even further in love with New Orleans. </div><div align="center"><br /></div><div align="left">About three weeks into my stalking stint Hurricane Katrina blew through his hometown. He told me all the stories that he was getting from back home. We watched the news coverage. It was horrifying. I remember being so devastated by not only the madness of the political situation and the mind numbing amount of pain was being absorbed by so many, but also at the loss of such an amazing place. My heart went out then, and still goes out now to all of those that lost so much in that disaster; people they loved, the places they called home and everything within, and the culture of a city like no other. To this day I am amazed by the <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">resiliency</span> of the people from that region and I am so <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">grateful</span> that they have worked so hard to <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">rebuild</span> and preserve New <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">Orleans</span>. <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">Hopefully</span> one day I will actually get my ass down there.</div><div align="center"><br /></div><div align="left">All that to tell you that I was really excited that the Saints were going to the Superbowl!!! In honor of this occasion Alex and I had a Louisiana inspired evening. There was even Sweet Tea wine that I found at Cost Plus. It was actually a little <em>too </em>sweet for my taste, I had to mix it in to some white wine to get a sangria effect, which worked nicely. Look at that bottle though...<span id="SPELLING_ERROR_9" class="blsp-spelling-error">ahh</span> <span id="SPELLING_ERROR_10" class="blsp-spelling-error">soo</span> cool. </div><div align="center"><br /><br /></div><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5436489108153832130" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHk8M3_Js29bzv5VaRMuoeA1_NcEGrPfyzAiJrBNnJfK8rSj3M6M7lx7Sev7Tin_cFeeMosduHWFwylTSHF6PZQ5sgfVi-5DnZ-A1y_fuEsHfhLlPv0Ook3g4vc9mVXewrHa9yZSKDzg/s400/IMG_2561.JPG" border="0" /><br /><br /><div align="center">I actually got my act together and chopped/organized my ingredients. </div><div align="center">Makes life so much easier.<br /><br /></div><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5436489119741726082" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzZ4MuP4xafckwRyNNcqL6aLya41wT0c-281x6AJG38H_V7jRWmgMbMlEqDwX5yDTteXTbUh-UIvhfIrBoxX7xPDKKciyumZI7jIQvPaPLjI3Mp1BUGTHpuYKkKYB8_SViAmIvD7_TXc/s400/IMG_2568.JPG" border="0" /><br /><br /><div align="left">We made (Just like your <span id="SPELLING_ERROR_11" class="blsp-spelling-error">mawmaw's</span>) Shrimp Creole (we used chicken sausage not shrimp to save $$) from the Trader Joe's Companion cook book that I got from some friends for my birthday this year. My preparing this recipe marked a monuments occasion. I made my first roux. A roux is simply a mixture of fat and flour that is used as the base for a lot of <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">Cajun</span> stews. The flour and fat are combined in equal parts and then cooked until it becomes a dark brown color. The roux has a deep nutty taste that it lends to the dish as well as giving it a rich color that is hard to resist. It is a bit of a tedious task but it is well worth it. The creole was perfect, spicy, thick and satisfying. The roux gives the stew an almost smokey flavor, a very subtle richness that is perfectly offset by the spice of the chili powder and the sausage. And I really <span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">recommend</span> using the fresh tomatoes, the acidity is perfect and the texture of the skins makes the dish a lot more interesting.</div><br /><div align="center">The roux in the beginning</div><br /><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5436489127845799314" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeew7IWeSM-qJOcgXTlh4n2zZqlYz39Il-9JkqYh4clN5-9mfOVxY_s51rWnoUJI7YtiJNXOGoBJeRRpdBz0zEsyPCFshf15FzCdcIqwFKG-OgKst8jLZ6YyP3aXkwMsnR1dvVaIWYuA/s400/IMG_2581.JPG" border="0" /><br /><p> </p><p align="center">Finished Product</p><p align="center"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5436489135176215618" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2EWCNu4c0jy6a0KcYbMuJroorlf7gCMGH69In8uQuB5BN6usQOQaqV6SqbR7brEbTr7FTwvqnS9kas6JgI7rxW7BFuE6YRDoLdDqXIF1mKAMgbOzAqU0xuQyG-4PbG_rAD-aYn_GiGg/s400/IMG_2589.JPG" border="0" /></p><p> </p><p><strong>Go Saints!! Creole</strong></p><p><em>Adapted from (Just like your <span id="SPELLING_ERROR_14" class="blsp-spelling-error">mawmaw's</span>) Shrimp creole from The Trader Joe's Companion</em></p><p><em></em> </p><p><em><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5436489145564159074" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQVqFwS0mwpldg7HaBnkzxZnsWz1uehs_bfxfD8ta_qLxNZN28xe5iPpjyL7AP3WHtlv2DWbVQDrfBDfR5EYtkJkKv88Olnir2jiIo7XDKjPXX5SGAXnUniozVfjnTTMs13PXQW8mqlY/s400/IMG_2597.JPG" border="0" /></em></p><ul><li>1 lb <span id="SPELLING_ERROR_15" class="blsp-spelling-error">Andoullie</span> Sausage sliced or chopped</li><li>1/2 cup vegetable oil</li><li>1/2 cup flour</li><li>1/2 onion, chopped</li><li>1 green bell pepper, chopped</li><li>1 and 1/2 cups chopped celery </li><li>1 cup, carrot chopped</li><li>2 cloves garlic finely chopped</li><li>1/2 teaspoon dried thyme</li><li>2 cups vegetable stock (could use chicken)</li><li>1 cup dry white wine</li><li>1/4 teaspoon chili powder</li><li>2 cup chopped tomato</li><li>3 tablespoons tomato paste</li></ul><p>Begin by making your roux. Using a flat bottomed pan over medium-low heat warm up the oil. Slowly add the flour and whisk together. Once the flour is Incorporated you need to continue to stir the mixture until it has turned a light brown (a color similar to peanut butter). This should take about 15 minutes. You can cook the roux for longer, my understanding is that the longer it cooks the more authentic it is.</p><p>Once you are satisfied with the roux add your onion, pepper, carrots and celery and cook for 5 minutes, until the veggies have softened.</p><p>Add the garlic, thyme, broth, wine, chili powder, tomato and tomato paste. Stir until the paste has dissolved and the entire soup is well blended. Allow everything to simmer for about 30 minutes. The creole will have thickened up a great deal, add as much extra liquid (stock or wine preferably) as you feel you need.</p><p>Once you have the consistency you want add the sausage and cook for about 10 more minutes. </p><p>We served ours the way they do at our favorite Louisiana style restaurant, with a scoop of rice on top, and we added a bit of Greek yogurt to the top because we put in extra chili powder and it was hot!! Stick to 1/4 teaspoon chili powder if you are adding spicy sausage!!</p>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com0tag:blogger.com,1999:blog-733892779028878961.post-69493483896099613472010-02-05T23:08:00.000-08:002010-02-06T00:51:58.603-08:00If you give a moose a Quiche<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdAMKHkQ_VZGHNEE1j71epz9fx2AjQj_gjH-jx2X0aXcbVee1Vi5rN7x3dezr-wosd7DR0jLoQutFeDyh1JYF4ZaqhlhdWi5IEIxkkyXWnzE9AUcDo2H3yQ7miG7J377-JHzMIQxuhtE/s1600-h/HPIM3761.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 299px; display: block; height: 386px;" id="BLOGGER_PHOTO_ID_5435035785150274402" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdAMKHkQ_VZGHNEE1j71epz9fx2AjQj_gjH-jx2X0aXcbVee1Vi5rN7x3dezr-wosd7DR0jLoQutFeDyh1JYF4ZaqhlhdWi5IEIxkkyXWnzE9AUcDo2H3yQ7miG7J377-JHzMIQxuhtE/s320/HPIM3761.JPG" border="0" /></a><br /><div><div><div><div><div>He is probably going to ask for...More quiche!!! </div><div></div><div><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Ohh</span>, so there you have it, the years of Nannying are beginning to go to my head. More often than not I am thinking of some strange children's book when I should be milling over slightly more adult ideas. Oh well.</div><br /><div><br /></div><img style="margin: 0px auto 10px; text-align: center; width: 387px; display: block; height: 330px;" id="BLOGGER_PHOTO_ID_5435034400578794450" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-P62BIJx-rOGQfEB06o-ixatwNy0LYew8sVcef4zZVaMgqZgkyg2l0PM66tNM9qu39Clv4Lv0QzXus_ghmh-mQS1lLBQ8Nb8IjU31TA4nhIIYCwqgMLi1psT2W_nvndeXx4WZ0t1ijgM/s320/IMG_2530.JPG" border="0" /><br /><br /><div>The good news is that this quiche that I made earlier in the week was so good that it just about brought me to tears.<br /><br /></div><div></div><div></div><div></div><div></div><img style="margin: 0px auto 10px; text-align: center; width: 352px; display: block; height: 404px;" id="BLOGGER_PHOTO_ID_5435034409915488786" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PtM3pqxT3dRniEqP8efnNF04Wl__Gxkgrne2pFKTdlQBwOQq4lbngTtDlsNiSl35cyarxqYyFhaKJuwYiguKaTx2eTirPS_xrgA-a8bTBd3-N5n9ZiPTS4xpIB6vMTHjxRX4BzxcTNQ/s320/IMG_2539.JPG" border="0" /><br /><br /><div>I need to backtrack a bit I suppose. I had a few weeks post holiday's/<span id="SPELLING_ERROR_1" class="blsp-spelling-error">pre</span> school semester to enjoy a few precious moments of free time, which is a rarity in my life. During this period of time I finally made it to the Library, something I have been talking about doing since, well my last break from school. I love the library. I prefer old dusty books to new ones, a strange quirk that I can't exactly explain, it is just a fact of life. So I went, I found some books, and it was awesome. And on the way out I though that maybe, just maybe, the Library might have cookbooks. Oh and did they ever!! <span id="SPELLING_ERROR_2" class="blsp-spelling-error">soooo</span> many cookbooks it was slightly overwhelming. I checked out so many books that I could hardly get them back to my car, it was embarrassing. But worth it. </div><br /><div>One of the books I got was the <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Moosewood</span> Restaurant New Classics. The <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Moosewood</span> Restaurant is a bit of a mystery to me seeing as I have never actually been there, but I have at least thumbed through most of their cookbooks, all of which are rather large, with very few pictures of the food, and a whole mess of crunchy granola type recipes. I was a vegetarian for a long time, so I have a bit of a soft spot for all things Tofu and veggie laden which is what attracts me to these books I think. On the other hand I am a bit confused by recipes like <span id="SPELLING_ERROR_5" class="blsp-spelling-error">kasha</span> with red cabbage. What does that even MEAN!?!? These confusing dishes aside, they always have strange new twists on old meat heavy foods which appeals to me. So this cookbook I checked out is gorgeous, but it is scary. There are just so many recipes I don't know how to even approach deciding which ones I need to make before I have to return the damn thing. </div><br /><div></div><img style="margin: 0px auto 10px; text-align: center; width: 388px; display: block; height: 295px;" id="BLOGGER_PHOTO_ID_5435034412152276802" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrqqa_S3InmZwk0-e1Yy_QVVVdmmOr6xgW-sPFbgklgztHLalifcOU0lA3gEskMkAzfNnGylBGQVT3UIu5o6LcOU3pnm2sML7KRBEcPyCKg9RvvtfIC3oOT6xVYC2tfOtJHSKJMqi55k/s320/IMG_2546.JPG" border="0" /><br /><div>There was one recipe however that I had to make ASAP the second I read the title. Seriously.<br /><br /></div><br /><img style="margin: 0px auto 10px; text-align: center; width: 392px; display: block; height: 346px;" id="BLOGGER_PHOTO_ID_5435040320429989154" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzRI6sril_o7FkiboA6BPwtWqv2armWxiQfHmbTKV3wQKuK9LU5QhBvQsR6L6SmMHvGrGK00iVVdYEorrqdSoRnz1TsR9-NQmBuEQuQkbY1LsqvWRM73OFNFprQTf1UWZtr1mxf6MPvt0/s320/IMG_2547.JPG" border="0" /><br /><div>It was Ronald's Fennel Quiche. I love fennel and I love quiche so it was sort of a shoe in. This quiche is freakishly delicious. The fennel lends it's deep and rich flavor, but the eggs are still light and fluffy and balance the rich flavor of the crust and fennel, especially with the tangy feta blended in. The whole dish is so beautifully layered with flavor and texture and is completely addicting. I found myself day dreaming about it in class when I was supposed to be focusing on the effects of bacteria on their hosts. It takes an extremely good quiche to make you think about food when learning about <span id="SPELLING_ERROR_6" class="blsp-spelling-error">giardia</span>. </div><br /><br /><img style="margin: 0px auto 10px; text-align: center; width: 404px; display: block; height: 342px;" id="BLOGGER_PHOTO_ID_5435035764410648914" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbWHUSQ97q3HNohunmEpgzUtF-7-2xlh965hP05djjQoxj5N1bPl7QpuHQovOkUuqy3QhCIcIUVta2opFsvcUWaa8aWIep25IUN2xBxxCM7VawNM7BnsO7yJaM9aBt233tKyVdTgrIIQ/s320/HPIM3745.JPG" border="0" /><br /><br /><div>Ronald's Fennel Quiche</div><br /><br /><div><em>Loosely adapted from the <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Moosewood</span> Restaurant new Classics</em></div><br /><br /><div>Crust Ingredients</div><br /><ul><br /><li>1 cup flour<br /></li><li>1/2 teaspoon salt </li><br /><li>1/3 cup chilled butter</li><br /><li>2 tablespoons ice water</li></ul><br /><p>Filling Ingredients<br /></p><ul><li>2 tablespoons Olive oil</li><br /><li>3/4 cups diced onions</li><br /><li>1/2 teaspoon salt<br /></li><li>1 cup thinly sliced fresh fennel</li><br /><li>2 medium fresh tomatoes</li><br /><li>1 cup diced zucchini</li><br /><li>1 teaspoon ground fennel seeds</li><br /><li>2 tablespoons dried basil (recipe calls for fresh, use it if you got it, our Safeway was out)</li><br /><li>1/4 teaspoon ground black pepper</li><br /><li>4 eggs</li><br /><li>1 cup feta cheese</li><br /><li>1/2 cup grated dill Havarti cheese</li><br /><li>1/2 cup grated Swiss</li></ul><br /><p>You could of course use any cheesed you want, just stick to about 1 cup total, grated, plus the cup of feta.</p><br /><p>To make the crust:</p><br /><p>Mix together the flour and salt. Work in the butter with a pastry cutter or your fingers until the mixture is similar to a coarse meal. Slowly incorporate the water into the mixture, using about a tablespoon at a time. </p><br /><p>Push the dough away from the sides and into the middle of the bowl until you are left with a ball that sticks together. Turn the ball out onto a dry clean surface, cut it in half and than stack the two half's and press down to mix. Do this a few times until the moisture seems to be evenly distributed. </p><br /><p>Add a bit of flour to your work surface and roll your dough out into a circle that is about 12 inches. Place the dough into a 9 inch pie place, fold the edges over and crimp the edges until they adhere to the plate. Make sure to put the crust into the refrigerator when finished.</p><br /><p>Preheat oven to 375</p><br /><p>In a skillet heat your oil and add the onions and salt. Cook on medium heat until the onions are soft, about 8-10 minutes. Add your fresh fennel and cook for 3-5 more minutes.</p><br /><p>While the onions and fennel cook, halve the tomatoes and scoop out the pulp and juice, reserving 1/2 cup of the tomato juice/pulp. Chop up the tomatoes and add it, along with the zucchini to the skillet and continue to cook on medium heat for five minutes, stirring occasionally. </p><br /><p>Turn the heat off the skillet and add both the basil and the pepper</p><br /><p>In a blender mix the eggs, tomato pulp and <span id="SPELLING_ERROR_8" class="blsp-spelling-error">juice along</span> with the feta until it is a smooth custard. </p><br /><p>Take your crust out of the <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">refrigerator</span> and place the veggies on the bottom. Top with the grated cheeses and then pour the egg mixture on top. </p><br /><p>Bake for roughly 50 minutes until the top of the quiche is golden and puffed up and the crust is golden as well. </p></div></div></div></div>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com0tag:blogger.com,1999:blog-733892779028878961.post-33472331853883666502010-01-26T23:06:00.000-08:002010-01-27T00:05:27.262-08:00German Apple Pancake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjz79RozqKd6kdUBs-GeXbmPfWMDf1vSYUqI-jcghP1PLcw5nijaDhHbmvBkDrqIgzmIjPAuVvD6mlwcDfwCkZ-ARzLuURqHtgbWY4AgPTab5acaNYmDVXr9iwTzBX6dbFaaOgobKVNo/s1600-h/IMG_2486.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431321864643518258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjz79RozqKd6kdUBs-GeXbmPfWMDf1vSYUqI-jcghP1PLcw5nijaDhHbmvBkDrqIgzmIjPAuVvD6mlwcDfwCkZ-ARzLuURqHtgbWY4AgPTab5acaNYmDVXr9iwTzBX6dbFaaOgobKVNo/s320/IMG_2486.JPG" /></a><br /><div><div>This recipe has been tacked up on the cork board that we have in our kitchen since September. When I found it in Cooking Light and pulled it out, apples were in full harvest. At some point during the earl fall we even drove down to Watsonville to pick them straight out of the orchards. Somehow in the midst of all the other feverish apple induced cooking, these pancakes were never made.</div><div> </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431315133186344754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXlAYWkHrFUbeyrAzogpoyk4cpJjEj9svSSU1XhrF3-k3Rf0OD5yzWzXBUhoyRWnfXpOXgf3HC5kgGnvsm6OiC7sL6_ups1Z_6hiLRNVyc0RFhLwsH2M9uHjkwy3i9dEma-8KwcBA4dg/s320/IMG_2460.JPG" /></div><div><br /></div><div>Maybe my reluctance to try this skillet pancake has something to do with the fact that I am not actually much of a pancake person. I love them in theory, but when push comes to shove and breakfast plans must be made, I am ALWAYS going to pick an egg dish for breakfast. I have this ongoing love affair with poached eggs and they trump pancakes week in and week out. I think this absence of pancakes makes Alex sad at times, but he is to sweet to say so. I do however make pancakes often when people are over for breakfast because they are easier to orchestrate than eggs for large groups. So this weekend, when I had my mom and brother over for breakfast, this recipe, oh so patient a recipe it has been up to this point, finally put its foot down and insisted that it be made. Thank god. It is delectable, and because it is from Cooking Light its good for you to right? Even with syrup all over it...</div><div> </div><div> </div><div></div></div><div></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431315118152309362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWdkovsC_i1ZnhD33eXm_aQp0TlMuepJ4n81Ueq4EJOHH-nJakbZI11fSp-rVo43-R9v41jsE66ZSik7JUW03wWq2AEVaW89EkOdc-TX6TzbwcMk-cWVq2TYORWzOZ94A94NhhGqo9dk/s320/IMG_2473.JPG" /><br /><div></div><div>A word of warning for those of you about to make this dish, this is not your typical pancake. It's a sort of a crepe/pancake hybrid with a delicious crunchy caramelized bottom. Though not entirely like a pancake it is fluffy, and a bit sweet, and I am sure any fruit would taste wonderful embedded in its warm center. It also smells wonderful as it cooks and comes out looking so puffy and cheerful.<br /></div><div></div></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431315125104944098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8MrnFnlTwbeCesPtsfQ_tM8ey3AUVBfL9nQsr466KoC0AoyjBznhOwC3QIAFg136VmaG0ehzfviTdSJUAFh-FSt1UbmGSR7LS4VKNmM6Mjy1Fuetc2sJAxyO8JopQ2NOlBr5lGTWGqc/s320/IMG_2480.JPG" /><br /></div><div></div><div>German Apple Pankake<br /><div><em>Adapted from Cooking Light</em></div><em></em></div><br /><div></div><br /><div>-The recipie called for egg subsitute but I had one of those cartons of liquid egg so I used that instead and it worked fine. </div><br /><div></div><br /><div>Batter Ingredients:</div><br /><ul><br /><li>1/2 cup flour</li><li>1/2 teaspoon baking powder</li><li>1 tablespoon granulated sugar</li><li>1/8 teaspoon grated whole nutmeg (pregrated would be fine as well)</li><li>1/8 teaspoon salt</li><li>1 cup liquid eggs-or substitute</li><li>1 cup fat-free milk</li><li>2 tablespoons butter, melted</li><li>1 teaspoon vanilla extract</li></ul><br /><p>Apple Mixture Ingredients</p><ul><li>1/2 cup granulated sugar, divded</li><li>1/2 teaspoon ground cinnamon</li><li>1/2 teaspoon grated nutmeg</li><li>1 cup thinly sliced apple, preferiable Granny Smith or similar. Our was a pink lady though and that worked well.</li></ul>Begin by making the batter in a medium sized bowl. Combine the flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a bowl and stir with a whisk.<br /><br />In a smaller bowl combine egg substitute, milk, butter and vanilla, whisk together and add to the flower mixture and combine. Set the batter aside and allow to stand for 30 minutes.<br /><br />While the batter sets, preheat the oven to 425 degrees.<br /><br />Cover the bottoms and the sides of an ovenproof skillit with cooking spray or whichever grease you choose. In a small bowl combine 1/4 cup granulated sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg and sprinkle this evenly over the bottom and sides of the pan.<br /><br />On top of the sugar, arrange the apple in a single layer along the bottom of the pan. A spokelike pattern looks nice, but as long is it is a single layer you should be fine. Once the apples are in the pan sprinle the last 1/4 cup of sugar over the apples. Cook over medium heat until the sugar and apple juices begin to bubble. Once at this point pour in the batter slowly.<br /><br />Place the skillet in the oven and cook for 15 minutes, and then reduce the temp to 375 and cook for an additional 13 minutes. The center of the pancake should be set.<br /><br />Remove the pancake from the oven and serve either directly out of the skillet or remove it with a spatula and serve on a plate. You can sprinle powdered sugar over the top for effect if you like just before serving.nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com2tag:blogger.com,1999:blog-733892779028878961.post-73240926246254172772010-01-23T23:18:00.000-08:002010-01-24T19:13:24.280-08:00A break from the rain<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvwa-zdluEMo6A06oED7gh8lw0Rk8WodDDTSt8Lk_3T6H5DH4eC5-yp1qD3_0zM4Lpbwv3olT1X9g98NwMoRsop55dynfEwexNFYMDD-MfhPjWS048RFKLKWOMhvP3fAN-o0GD80KP08/s1600-h/IMG_2348.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 281px; display: block; height: 368px;" id="BLOGGER_PHOTO_ID_5430207124138928386" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvwa-zdluEMo6A06oED7gh8lw0Rk8WodDDTSt8Lk_3T6H5DH4eC5-yp1qD3_0zM4Lpbwv3olT1X9g98NwMoRsop55dynfEwexNFYMDD-MfhPjWS048RFKLKWOMhvP3fAN-o0GD80KP08/s320/IMG_2348.JPG" border="0" /></a><br /><div><div><div><div><div><div><div>As I mentioned before, we have had an <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">incredibly</span> wet week. There has been thunder and lightening, hail, and we got almost the same amount of rain in the past week as we had the entire previous year. Yesterday we got lucky though, and there was a break in the weather.<br /><br /><img style="margin: 0px auto 10px; text-align: center; width: 294px; display: block; height: 198px;" id="BLOGGER_PHOTO_ID_5430204975885222018" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTMuvkMeSG9EXxnlfkMn8CXHbggUFL8wyKHdv0NbvO4WJQNeCOyCwA9zHgDEjS8My6-Pv9N7cUZ2T0_1HNrCzLSqFZ1J-ZqpXhy8sCAstZGzQHQMp66SsarizTAMfDvu7FkNrrCQGnbw/s320/IMG_2323.JPG" border="0" /></div><div>The morning began with brunch at the Poor House Bistro in downtown San Jose for my brothers birthday. It is this <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Louisiana</span> style <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">restaurant</span> in a renovated <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">Victorian</span> downtown and the food is amazing. Out of everything the <span id="SPELLING_ERROR_4" class="blsp-spelling-error">bignet's</span> are by far the best thing on the menu, but the other food is nothing to thumb your nose at either. Its just hard to compete with those warm, heavenly little pockets of <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">doughnuty</span> goodness that peak out <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">coyly</span> from <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">beneath</span> <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">their</span> blanket of powdered sugar. It was during this morning meal that Alex and I noticed that the weather was clearing up quite a bit so we decided to head down to Santa Cruz for the afternoon.</div><div> </div><div><img style="margin: 0px auto 10px; text-align: center; width: 228px; display: block; height: 303px;" id="BLOGGER_PHOTO_ID_5430206521055608306" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifoKdwYmz_QgmzXlRnitt9G3QKI5wQy9ICNeNogQ7WYT76mYlHWWjK6hGmYJmq2-rkC7jE7n0kQHJs-PtoAkxbK7tIECRft9WztJrdHpLKrhyphenhyphenWRD6JLwpdyjdztEuCF_kinO11B9CllBI/s320/IMG_2326.JPG" border="0" /></div><div>The afternoon was overcast and we ran into a little bit of rain but it was an amazing day to be in by the coast and back outside again. Everything was so green from the rain and we had the most <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">incredible</span> hike. </div><div></div><div><img style="margin: 0px auto 10px; text-align: center; width: 349px; display: block; height: 242px;" id="BLOGGER_PHOTO_ID_5430206528627033234" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZQuZ7KEt1as535MuX6Btm-8208l8PEQ_t7U3tSPRZp5JZGhEiE3wBW6wbIXQyvZvEmTI3YJLDjArGGZ3wr3niu04vxqiFU9fFjt1GkRtNRhX8ejVCPBr_oSlS7Sbx7Iid2uaIGn5iqo/s320/IMG_2329.JPG" border="0" /></div><div>These <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">weird</span> mushrooms were growing out of the side of logs, and I have never seen anything like them before. They were <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">completely</span> translucent. </div><div><img style="margin: 0px auto 10px; text-align: center; width: 262px; display: block; height: 326px;" id="BLOGGER_PHOTO_ID_5430206511208344242" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb10Ojz-NMTAWbgz_HtUANkCdWV8XUUE5UlRC2fBZp_g2H4KX52AgoyKddJrF8UUj1Uojgo4yjKVOuVwk-V8cB4f_ThwtInyMiawB4NALqshCXqDz1a1w2NHX7IZ3XWT1t9-Nxot1AsHc/s320/IMG_2325.JPG" border="0" /></div><div>By the time we made it back home both of us were in the mood for a simple dinner, so we went with salad. I realize that everyone can make a salad, but I feel its only right to prompt you to also make the dressing. It is cheaper, generally healthier and way more delicious. Obviously tossing the salad with oil and vinegar is a good way to go, but a simple <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">vinaigrette</span> is more fun. This is a <span id="SPELLING_ERROR_13" class="blsp-spelling-error">Schrock</span> family favorite and one has become our standby at the apartment.<br /><br /></div><img style="margin: 0px auto 10px; text-align: center; width: 380px; display: block; height: 240px;" id="BLOGGER_PHOTO_ID_5430207146729999090" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oSwTFBX9eJLoCYsJhFyZRCFnqNj7S1cPUWVXYAihyphenhyphenx_S3M4uiZOEQHBwISYejECLc_x7lA2tuMUnhOf3L1035YGWhN1lGlkXIWdYwfm88omtwE6ysQBLAMIT9DSaojzjWO7lFgzF-kc/s320/IMG_2405.JPG" border="0" /></div><p>Vinaigrette Salad dressing</p><ul><li>3 tablespoons olive oil</li><li>1 tablespoon vinegar</li><li>1 tablespoon Dijon mustard</li><li>1 tablespoon sherry</li><li><span style="color: rgb(255, 255, 0);"><span style="color: rgb(0, 0, 0);">Fresh</span> </span>chopped herbs to taste</li><li>Salt and Pepper to taste</li></ul><p>In a small bowl pour in the <span id="SPELLING_ERROR_15" class="blsp-spelling-corrected">vinegar</span> and add a bit of salt. Stir these together and taste. If the <span id="SPELLING_ERROR_16" class="blsp-spelling-corrected">vinegar</span> is still very acidic add a bit more salt and taste, continuing to do so until the <span id="SPELLING_ERROR_17" class="blsp-spelling-corrected">vinegar</span> has mellowed a bit and become slightly sweet. This process can seem a bit tedious and weird at first, but it improves the taste of the vinaigrette tremendously.</p><p>Add the mustard, sherry and herbs and stir with a whisk until combined. </p><p>Add the olive oil and whisk <span id="SPELLING_ERROR_18" class="blsp-spelling-corrected">vigorously</span> until combined. Add salt and pepper to taste</p><div>You can of course adjust this recipe as needed. These portions work well for a fairly large salad split between the two of us. You can also make more and store it in the fridge to be used again later. </div><div><br /></div><img style="margin: 0px auto 10px; text-align: center; width: 337px; display: block; height: 251px;" id="BLOGGER_PHOTO_ID_5430207153673217122" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJirMOcl8aETDprGuYBZkfzhmb2d2r-Re9aWeGjn2p4UDmou32httteMxeXgUQPrh34rO2XQBP_XCuRdYGjmOtgzNMj3mPvd5sbbD1MlWWHtN_Kr6YCz1NnFIMKtYdRBMN5maXBoc-6EM/s320/IMG_2416.JPG" border="0" /> </div></div></div></div></div>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com0tag:blogger.com,1999:blog-733892779028878961.post-31739957531402343792010-01-23T21:32:00.000-08:002010-01-23T23:17:38.669-08:00Lasgana Madness<div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 286px; DISPLAY: block; HEIGHT: 285px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430178038475667298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTfdNa6PVTHKkt1EDS5wrIjDMgHY4W-LySVFfCM3P73kHgtNwy-z5nW-NS8PpD2eOlpdarNenBgPCAnTXJNRbyD16NcJ6j9sn-KTE-8PIqERMZNYCt3U5IYYA-Svsy22Fed8VEGmUzSc/s320/IMG_2285.JPG" /><br /><div><div><div><div><div><div><div><div>Alex and I have taken to making out own pasta sauce lately. On <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Friday</span> we had people over for dinner and we made <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Lasagna</span> so that dinner could be in the oven when they arrived and we could hang out while the food was cooking. We used our new favorite meat sauce <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">recipe</span> for the <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">lasagna</span>. This sauce is thick and chunky and tastes good on EVERYTHING (seriously everything, my favorite use for the sauce is to pile it on top of winter squash, heat it all together in a bowl and then I grate copious <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">amounts</span> of <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Parmesan</span> cheese over the whole thing).</div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 384px; DISPLAY: block; HEIGHT: 273px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430178060447462594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8cf5-bpodpxwpMlsTsaC5vDJTVMjfrN-FQvG8TSfpTYrDBU6xznvwmMbeNNwxtAjcYfgvye7RpNhkqC-NZHhh0048bjlIwH9NzBWAd1bjyxkZcsRaN5_QgJ7R8nUlyRDMMwGaT2DXB0/s320/IMG_2292.JPG" /></div><br /><div>Oh my god, look at that cheese. Is there anything more amazing than fresh mozzarella cheese? </div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 280px; DISPLAY: block; HEIGHT: 168px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430178044429486242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iPlZ231TdYZN3eNkV0vT_bIvxsNQGlMuzdfhFsddXkdHAbQMG0oge0cOH7W0ynNjq_L0LLt58iyowJDNgwhN3OBkHFu4u31N3H5Ao5uUkRWPM4dsil4uMFnmX8-VAXnJSZ3jctCwLdo/s320/IMG_2282.JPG" /></div><br /><div></div><div> </div><div>In the begining this particular sauce definintaly looks like it has too much liquid but after an hour or so of simmering the sauce reduces down to a thick, almost creamy consistancy.</div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 310px; DISPLAY: block; HEIGHT: 206px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430178047997896466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2RkscvSteo9CYXZQsLti325e7srw0qQO7bSI__V0jnp-wp2dOUD6RE6EmA3z2QqHZ-JvHufnbcUysORArmsXaG14pXgIUeVmpcQ_KGF7F8kZ3PBB-mE56P5Hcqgl_WSZ71847zSmrXE/s320/IMG_2298.JPG" /></div><br /><div></div><span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">When we assembled the lasgana w</span>e used the general method: sauce, noodles, cheese, sauce noodles cheese and so on. Sometimes the old fashioned way is the best way to go.<br /><div></div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 315px; DISPLAY: block; HEIGHT: 308px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430178065625572354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnPUVuoEa3Ni3yMxjYV3jLU2_TgPJUYA7HoD2XnFpnb4SUsRHQu1WRCKEEdopEZA9UktxRfHePutI_jUDC6INrXNMUiHUmOOila64WP7W1qu-PiJMR_wd_icCkcJGUzr0Ol4zaFios-I/s320/IMG_2302.JPG" /></div><br /><div>When I make <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">lasagna</span> I chop fresh herbs and garlic to add to the ricotta. Generally I mix the herbs and garlic into the ricotta and then let it sit together for a bit while I get everything together so the <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">ricotta</span> takes on some of those flavors. I found some amazing basil at <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">Safeway</span> of all places this week so we used that and garlic for the ricotta in this lasagna. The smell of the basil made me ache for summer. This past week our beautiful sunny California has had one of the biggest <span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">storms</span> that I can remember, it has been all rain all the time. That basil was the closest I got to sun all week.<br /></div><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 251px; DISPLAY: block; HEIGHT: 281px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430178668381170194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsBswr4CTvi7Xkcvva_xBJzVY_LQ_V_1vEc-QmvwVWu-xysuM4f5TpcAzEo6GyR5HpJNd1FsLa2XnWct_QOwkYY_l35qi-vMg99ooXXWHiWY0DgM2WLZohGgvmOsPPQbI-UDze4exN4M/s320/IMG_2304.JPG" /></div><br /><div>Soon enough there will be the occasional dinner that is prepared during the daylight hours. <span id="SPELLING_ERROR_14" class="blsp-spelling-corrected">Maybe</span> then not all of our photos will be yellow and lackluster. I think I need to start cooking in the morning in the name of slightly less anemic looking pictures of our food.</div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 468px; DISPLAY: block; HEIGHT: 280px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430178653822063026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihJk7Vnd5qqj41MkPtVnrJFhEepZ2KUNGh-JGAQJ0Apa39-KOd_Zkc6ZT_4deCmMOVGwsdiV-c5A-nXPOgKNNWjrCvECGSRykXdwuVY6aV3GXoBdMuYRhDVD1EfWG98vCMEyPqKKa8DSA/s320/IMG_2305.JPG" /></div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 336px; DISPLAY: block; HEIGHT: 417px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430178661133518546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03KBBS8BWmn9P98fssd65_TK0RZff2AhSJ1kztbjX3SteX1tn1pZL9bHndXoO5LVtU5WYJKwttUQjN_bMGHR4Ts16fnJ1D-Q2XoeaFwobIGcDvQFvMPGQ5BD21XUypyN4DGeXSBTJTYs/s320/IMG_2310.JPG" /></div><br /><div></div><br /><div>I have to <span id="SPELLING_ERROR_15" class="blsp-spelling-corrected">apologise</span> for the fact that there are no photos of the cooked <span id="SPELLING_ERROR_16" class="blsp-spelling-corrected">lasagna</span>. We pulled it out of the oven and everyone sat down to eat and I totally forgot to take pictures until dinner was over.</div><br /><div></div><br /><div>I am going to assume that anyone reading this knows how to assemble a <span id="SPELLING_ERROR_17" class="blsp-spelling-corrected">lasagna</span> so I'm just going to include the <span id="SPELLING_ERROR_18" class="blsp-spelling-corrected">recipe</span> for the sauce. </div><br /><div></div><br /><div>Meat Sauce</div><br /><div><em>Adapted from Susan H. Gordon's <span id="SPELLING_ERROR_19" class="blsp-spelling-corrected">Recipe</span> featured in Rachel Ray Magazine.</em></div><br /><div><em></em></div><ul><br /><li>1/8 cup extra-virgin olive oil</li><br /><li>1/4 cup <span id="SPELLING_ERROR_20" class="blsp-spelling-error">pancetta</span></li><br /><li>1 onion, finely chopped</li><br /><li>1 carrot, <span id="SPELLING_ERROR_21" class="blsp-spelling-corrected">finely</span> chopped</li><br /><li>2 ribs celery, finely chopped</li><br /><li>2 pounds ground beef</li><br /><li>1/2 cup dry red wine</li><br /><li>One 28 ox can <span id="SPELLING_ERROR_22" class="blsp-spelling-corrected">tomato</span> puree</li><br /><li>1 teaspoon dried <span id="SPELLING_ERROR_23" class="blsp-spelling-corrected">oregano</span></li><br /><li>salt and pepper</li></ul><br /><p>In a large heavy pot heat the olive oil over med heat and add the <span id="SPELLING_ERROR_24" class="blsp-spelling-error">pancetta</span>, cook for about five minutes. </p><br /><p>Turn up the heat to medium high and add the carrot, onion and celery, cooking until the veggies are softened. Add the garlic and cook for another minute and then add the beef. Break up the beef and cook until the meat is <span id="SPELLING_ERROR_25" class="blsp-spelling-corrected">completely</span> browned. Add the wine and allow to simmer until the liquid is cooked off. </p><br /><p>Stir in the tomato pure along with a cup of water. Bring to a simmer and add the oregano and salt and pepper to taste. Partially cover and allow to <span id="SPELLING_ERROR_26" class="blsp-spelling-error">simmer </span>over a low heat while stirring <span id="SPELLING_ERROR_27" class="blsp-spelling-corrected">occasionally</span> until thickened. This should take at least thirty minutes, or up to two hours. </p><br /><p>Once the sauce is cooked taste and season with salt and pepper to taste. </p><div> </div></div></div></div></div></div></div></div></div>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com0tag:blogger.com,1999:blog-733892779028878961.post-6886616177767574072010-01-17T13:13:00.000-08:002010-01-17T22:08:42.978-08:00Beer and cupcakes, ohh so many cupcakes<div align="center"> </div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPPLE4ltYjf3cBDhrUomNmoMkOjZFEXNutIdNbXLBU4DU929C2paZCjqRT1hMO6yTD_yLcxOmb3rvrTJc7E0Y4CZsa7gtyvQN2dG4A13VAboD7_T6TvDwx7Y-rp4mw8lZKkdXkd0ZByQ/s1600-h/IMG_2237.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 245px; display: block; height: 274px;" id="BLOGGER_PHOTO_ID_5427944517865593330" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPPLE4ltYjf3cBDhrUomNmoMkOjZFEXNutIdNbXLBU4DU929C2paZCjqRT1hMO6yTD_yLcxOmb3rvrTJc7E0Y4CZsa7gtyvQN2dG4A13VAboD7_T6TvDwx7Y-rp4mw8lZKkdXkd0ZByQ/s320/IMG_2237.JPG" border="0" /></a><br /><br /><div align="left">I finally figured out how to stretch the post section, thank god. I was so sick of being relegated to such a narrow little space, it felt so claustrophobic. Get ready for frighteningly large pictures of my food.<br /><br />So, updates!<br /><br />In non-food related news, I want to warn you that Alex is brewing his own beer, which he is extremely excited about. It's cute, he even is stealing beer bottles from parties etc. so that he has a place to store his beloved brew. The first batch is almost fully mature. We tried some tonight, its a bit <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">under carbonated</span> but it is begining to taste like beer.</div><br /><br /><br /><div align="center"></div><img style="margin: 0px auto 10px; text-align: center; width: 373px; display: block; height: 266px;" id="BLOGGER_PHOTO_ID_5427950042492724946" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitztGJVR6FjMXNj2MCldsCgSRV3eb3MVf6j3Ez8UNdleoHbCzhh78C86P46kHmKWcaQN9vLBEEys7anSRs2SriseC3dSQRp54XaxF_fESrSlp01MNawk0ckY3lwy7tEZ_PqhEGmRnkaU/s320/IMG_2256.JPG" border="0" /><br /><em>See? How cute is all that beer just <span id="SPELLING_ERROR_1" class="blsp-spelling-error">sittin</span>' in the closet? Not to worry, it doesn't smell (thank god!) so all the clothes are safe.</em> </div><br /><div align="center"> </div><br />In other news, my dad is turning fifty and we just had a big old party for him last night. Alex and I were in charge of making the cupcakes so we figured we would try a few things out. We made Molly <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Wizenbergs</span> chocolate cake and turned them into cupcakes which were delicious but not really appropriate for the mega frosting presentation that my dad prefers. That man LOVES frosting. The cake was so light and flavorful that we could not bear to slather all of our (home made) peanut butter frosting on top of them so, they are now sitting in the freezer waiting to be eaten with some whipped cream. Because we were running out of time we were reduced to using a box mix for the chocolate cupcakes. I know!! for shame, but they were alright, we added vanilla and some chopped chocolate to boost the flavor a bit. It was for the best though because they were perfect for that frosting, and I don't think that all of the drunk fifty year <span id="SPELLING_ERROR_4" class="blsp-spelling-error">olds</span> would have appreciated the other cupcakes.<br /><br /><div><img style="margin: 0px auto 10px; text-align: center; width: 305px; display: block; height: 328px;" id="BLOGGER_PHOTO_ID_5427944003202754178" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJCEnynu53BcbudtHSijMqUti1lHyvBoGzNJHDG7ha5hq3qFbxwguHcnrQhv1ex8fpEFd_jacA6N6c38FWt_7hrWbsHhKvHNoYnqEy46THnlSVM41gZBLLbFSKppZ2UB-_cWBYvd80U0/s320/IMG_2115.JPG" border="0" /></div><br /><br /><div>You should have seen all the oldies, dressed up in their old duds, reliving the glory days. Oddly I don't they many of them were old enough to <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">actually</span> remember most of the sixties, but that didn't hold them back one bit. And seriously these guy's can party, it was hilarious!! Us kids (grown up kids) were the most sober group at the party. </div><div> </div><br /><br /><img style="margin: 0px auto 10px; text-align: center; width: 361px; display: block; height: 211px;" id="BLOGGER_PHOTO_ID_5427944011064735010" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64D7JFXV836xWJWs3v1tDqYVU5aLEQmURUKdg_Skp2IGeI_FBQmhiEWT91Km5_T-AbA-elIL_N7Z0RiqLQlbxTOVCmVqav53Sge9CIn9IfvCUdDXAxMH9jKBj_JFq6ioMLae6YcPGyuQ/s320/IMG_2123.JPG" border="0" /><br /><div align="center"><em>The above picture is <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">actually</span> a pretty big deal, I have been living without a <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">handheld</span> mixer for a VERY long time. the cupcakes gave me an excuse to break the new one <span id="SPELLING_ERROR_8" class="blsp-spelling-error">in</span>.</em></div><br /><p><img style="margin: 0px auto 10px; text-align: center; width: 211px; display: block; height: 242px;" id="BLOGGER_PHOTO_ID_5427944015052327266" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrG6mOZsk4Y88oc87BB-2f-qrhZUd5Wdi1K8MYHUUiWx_oswZ4JQODLzQeNnLNcN0JLdbNPN2cZSiqXGho1NdIJeCEgpnVYE3I_h5MmhIH70yVKFOGhM7KWIFq49fSPEzS8t1OLxxbWSs/s320/IMG_2178.JPG" border="0" /><br />Back to the whole point, though we ended up cooking a slightly sadistic amount on Friday, our major triumph was the vanilla cupcakes we made from a recipe out of the <em>Everyday Gourmet </em>cookbook. These cupcakes were the perfect texture, light and buttery, but just hearty enough to be frosted without being overpowered by all that gooey goodness. Best of all they were not too sweet, a complaint I generally have about vanilla cupcakes. These actually tasted like vanilla and butter not just sugar. Huzzah for Gourmet!! There are about four of these sitting in my fridge right now in a Tupperware just waiting to be eaten. Life is looking pretty good right now!<br /><br />Anyhow, the cupcakes went over well. The party was 60's themed so we frosted them and piped some brightly colored peace signs on top and they were totally far out. I did make one cardinal mistake however. I frosted the cupcakes at the apartment and then transported them over to my Dad's house. What was I thinking!!! <span id="SPELLING_ERROR_9" class="blsp-spelling-error">oohh</span> so many became so sad looking with droopy frosting. But luckily we had enough that survived the trip. Note to self: ALWAYS frost the cupcakes as close to serving time as possible!</p><p><br /><img style="margin: 0px auto 10px; text-align: center; width: 229px; display: block; height: 297px;" id="BLOGGER_PHOTO_ID_5427950051003146434" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQy-4ZK0xN9k_IfpJaGBZn5O_0B7I8_tmWUU9VpzascbcIH7LdKC1_P8GRX83jKKFnpawKez1m71WLZrl96bMOHBhQ9XbTYEVLLT8NWsq1tmrWNXLHDflIE6aa-tue9erTAlayJzTcMw/s320/IMG_2220.JPG" border="0" /><br /><br />Vanilla Cupcakes<br /><br /><em>Gourmet Today-Edited by Ruth <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Reichl</span></em></p><ul><li>3 cups all purpose flour<br /></li><br /><li>1 <span id="SPELLING_ERROR_11" class="blsp-spelling-error">tbl</span> baking powder<br /></li><br /><li>1 and 3/4 teaspoons salt</li><br /><br /><li>3 sticks of softened unsalted butter</li><br /><br /><li>1 and 3/4 cups sugar</li><br /><br /><li>4 large eggs left at room temp for 30 min</li><br /><br /><li>1 and 1/2 teaspoons vanilla extract</li><br /><br /><li>1 and 1/2 cups whole milk </li></ul><p>Preheat the oven to 350 degrees, and line your muffin tins with liners.</p><p>Sift together the flour, baking power and salt in a med size bowl and set aside</p><p>In a large bowl beat together the butter and sugar with an electric mixer set to med-high. Once the butter and sugar have combined to be light and fluffy add the eggs one at a time, beading after each. </p><p>Once the eggs have been Incorporated add the vanilla, then reduce the speed of the mixture and add the flour and milk in three batches alternating between the flour and the milk. </p><p>Ladle or pour the butter into the muffin tins and place in the oven for 18-22 minutes. Once they are finished (a toothpick inserted into the middle should come out clean) remove from the oven and allow to cool entirely before frosting.</p>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com3tag:blogger.com,1999:blog-733892779028878961.post-36574758867930385222010-01-12T22:16:00.000-08:002010-01-12T23:03:55.011-08:00Granola<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlgsvmCgCu31qSznCyltwo8qQe7uKfVeY2mOZdzsqGLca84gF8tOboetmGmUzzNE3hEKEDaToMsbKXUtbFExWzHPdgpG1R6Tq3csfn9V5tdJcA-oSRtxw9IvDq-oymVUjgbV1U2fk-iE/s1600-h/IMG_2072.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 292px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlgsvmCgCu31qSznCyltwo8qQe7uKfVeY2mOZdzsqGLca84gF8tOboetmGmUzzNE3hEKEDaToMsbKXUtbFExWzHPdgpG1R6Tq3csfn9V5tdJcA-oSRtxw9IvDq-oymVUjgbV1U2fk-iE/s320/IMG_2072.JPG" alt="" id="BLOGGER_PHOTO_ID_5426113221458290050" border="0" /></a><br />In the immediate wake of the holidays I was feeling a bit...well I guess whiped out. It happens every year, the excitement, food, family, presents etc. dies down and it's all I can do to drag my butt into work for the first week back to real life. Each year I sludge through that week after the new year like some sort of zombie and hope that enough sleep, relaxation, exercise and normal food will coax my usual self out of hibernation.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsFNx2lMOc1YWMWnv2PXMZvbUgOLSqZLaeadb38mMuGvUL97knzkfdHFCR9e9D7pIWvQZPRnoe_hx99CgFJAO4LUMHhjg8SD36teO_xmDjVBUCk1GuaS-0pZArob3d1r95aOR5H8Fnis/s1600-h/IMG_2058.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 309px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsFNx2lMOc1YWMWnv2PXMZvbUgOLSqZLaeadb38mMuGvUL97knzkfdHFCR9e9D7pIWvQZPRnoe_hx99CgFJAO4LUMHhjg8SD36teO_xmDjVBUCk1GuaS-0pZArob3d1r95aOR5H8Fnis/s320/IMG_2058.JPG" alt="" id="BLOGGER_PHOTO_ID_5426112928128578914" border="0" /></a><br /><br />This Monday I woke up and decided out of nowhere that I HAD to make granola before work. I am going to go out on a limb and assume that a sudden urge to make granola is a sign that the undeadness that had taken up residence in my body has moved on and made room once again for my usual self. Thank god, because the lethargy was getting old. And the really good news is that the granola is amazing, REALY amazing.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zWQfHwFKLBP8c9bGm0UATChOmTUb0tB_2PaBIpQLYrmZeydAg4yP0IiYqYsuMHfkpP2Ax7iX7WPayH1-8SiK0hrnmgD9sZqO_YWm8xwRl4Ie3d9BEC7tuqe9X8OGHVDQavbbtnzbTtU/s1600-h/IMG_2061.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 295px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zWQfHwFKLBP8c9bGm0UATChOmTUb0tB_2PaBIpQLYrmZeydAg4yP0IiYqYsuMHfkpP2Ax7iX7WPayH1-8SiK0hrnmgD9sZqO_YWm8xwRl4Ie3d9BEC7tuqe9X8OGHVDQavbbtnzbTtU/s320/IMG_2061.JPG" alt="" id="BLOGGER_PHOTO_ID_5426112936535797874" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoEKmIuLlJHz15MUHo5N8kzLgpN7rNwyl0RrxKJelyFqnOXh1-QIyWWpF5AVomjVs54JgJj6JHiGGuszYrGcxpfbjjZ6S7Zwp_M-kLS6lBEDmSxcVbKwNTY_XM1LqtgoQcqRgLyNNxy1g/s1600-h/IMG_2064.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 296px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoEKmIuLlJHz15MUHo5N8kzLgpN7rNwyl0RrxKJelyFqnOXh1-QIyWWpF5AVomjVs54JgJj6JHiGGuszYrGcxpfbjjZ6S7Zwp_M-kLS6lBEDmSxcVbKwNTY_XM1LqtgoQcqRgLyNNxy1g/s320/IMG_2064.JPG" alt="" id="BLOGGER_PHOTO_ID_5426112944640826274" border="0" /></a><br />I have a strange relationship with granola. I love it but I have a hard time swallowing the cost, and frankly the sugar/fat content, of commercial granola. So I try to make my own but I have not always had the best luck in the past. It's always just ok and most of it ends up going stale. Inevitably I end up living, yet again, a granolaless life. Boo. I decided that this time I would sort of fly by the seat of my pants and make granola with the things I want in it instead of following a recipie. I consulted Alton Brown to get the general rules for making granola. His recipes generally included 3 cups of oats, and a total of about 1/2 cup sugar and 1/4 cup oil, and because he is almost always right about everything I stuck to these proportions (with a bit less sugar) and cooked the granola for 1 hour and 15 minutes as he suggested.<br /><br />Looks Good right?!?! <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QjQlwCENxKl-zBQyXyBKjGw7LpRIQW2mEzVjvvoZvjv7FUek68Zrw5OW_g2c82_liM4FLmF__FbDtYsvmjZue46eUD01pUEvosxjqg4URvG2sriE0USnwcgthCoBLVTxOnQqs5-sba8/s1600-h/IMG_2065.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QjQlwCENxKl-zBQyXyBKjGw7LpRIQW2mEzVjvvoZvjv7FUek68Zrw5OW_g2c82_liM4FLmF__FbDtYsvmjZue46eUD01pUEvosxjqg4URvG2sriE0USnwcgthCoBLVTxOnQqs5-sba8/s320/IMG_2065.JPG" alt="" id="BLOGGER_PHOTO_ID_5426113229085428066" border="0" /></a><br />You could use just about any add in, nuts, dried fruit. I bet it would be really good with chocolate chips mixed in after everything is cooled. Be creative and make it the way you like, but his is what I ended up coming up with:<br /><br />Breakfast Granola<br /><span style="font-style: italic;">Loosely adapted from Alton Brown</span><br /><br /><ul><li>3 cups Rolled Oats</li><li>1/4 cup brown sugar</li><li>1 teaspoon cinnamon<br /></li><li>1/4 cup vegetable oil</li><li>1/8 cup honey (you could use 1/4 if you like a slightly sweeter granola)<br /></li><li>3/4 teaspoon salt</li><li>1 teaspoon vanilla extract</li><li>1 cup slivered almonds</li><li>1/4 cup pepitas</li><li>1/4 cup dried cranberries</li><li>1/4 cup raisins</li></ul>Line two rimmed baking sheets with parchment paper and preheat the oven to 250 degrees.<br /><br />In a large bowl combine the oats, brown sugar, and cinnamon and nuts.<br /><br />In a smaller bowl wisk together the oil, honey, salt, and vanilla. Add to the oats mixture and stir to combine. Spread the mixture out evenly on the lined baking sheets and place them in the oven.<br /><br />Bake the granola for about 1 hour and 15 minutes, or until the oats are golden brown. I stirred my oats and rotated the pans in the oven (and switching racks, moving the one that was on the top rack to the bottom rack and placing the one on the bottom on top) every fifteen minutes to be sure that nothing was burning and that everything was cooking evenly.<br /><br />Once the granola is cooked, remove it from the oven and allow to cool a bit on the baking sheets. When it has cooled transfer it into a large bowl and add the dried fruit. Stir the mixture until everything is evenly distributed. Store in an airtight container. Enjoy!nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com2tag:blogger.com,1999:blog-733892779028878961.post-78011112807190561532010-01-10T21:48:00.000-08:002010-01-10T23:05:00.508-08:00Barefoot Lentils<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85nTbzy1RTgyf3X5ckmkswYqvh5CWeb2ldP2sOO2HUX1lq49eYHX-m2pZgADJo3pSUiFj4vjmcR5zjGdpwWld3vJrHfkleM-krqPsMiprcJp360vThlQhJEC720oPlC87jSMcgJmIERE/s1600-h/IMG_2054.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 346px; DISPLAY: block; HEIGHT: 248px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425361166049351042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85nTbzy1RTgyf3X5ckmkswYqvh5CWeb2ldP2sOO2HUX1lq49eYHX-m2pZgADJo3pSUiFj4vjmcR5zjGdpwWld3vJrHfkleM-krqPsMiprcJp360vThlQhJEC720oPlC87jSMcgJmIERE/s320/IMG_2054.JPG" /></a><br /><div><div><div>I'm watching "The Hangover" right now. Those of you who have seen it, you know there is a part where Alan, the sad and deeply pathetic lone wolf comes through and his awesome card counting talent appears to have saved the day. Triumphant right? These lentils remind me of that moment. Yes, they are THAT triumphant. For those of you that have not seen the movie, which you should do <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">immediately</span>, what I am basically trying to say is that these lentils, though they seem rather drab or <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">weird</span> as a dinner dish, actually totally rule. The lentils are firm and nutty, the carrots are rendered sweet after the long simmering, the thyme infuses the pot with its wintry influence, and the curry lends it's exotic taste to an otherwise simple dish.</div><div></div><div></div><div></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 330px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425361915053139458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLC1Gvm5v2scGQFrmvIykwde2I_oB3cqLOGyKtiwi22EQsv8H3jJX2XYSp236KfycCcMRJ30oLR9ymJorTk8x6ibg5yHUQt5hAG_M3GZ33uFo7DGfc4Hg9yM2Zu0IF_elqfyqnnjj4htk/s320/IMG_1985.JPG" /></div><div></div><div></div><div>I want to go ahead and put my future nurse hat on for a moment and point out that this dish is as <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">healthy</span> as it is delicious. Protein, veggies, and very little added fat. Keeping this in mind, the dish is filling and satisfying, especially with some thick <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">Greek</span> yogurt on top and cornbread (<span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">recipe</span> to come) on the side. I have to admit I never participate in the whole new years weight loss resulution madness, but I do ALWAYS try to eat healthy and nutritiuous food. So, for those of you that are trying to eat healthier in the coming year, this is a great choice.</div><div></div><div></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 339px; DISPLAY: block; HEIGHT: 242px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425361905874549954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WOt63XUpwZEkFN9J3SESVEq2P69PTzY0xucaGyop39mh1fZExtB5rqZ3qovIl6Xf91vmVIe0XP0QyHl7zG8Ntt-9TQBNrXff83YAHe49sdwt4QWE6IfWlpG6QOtHQN2jEoKU7iejqx0/s320/IMG_1996.JPG" /></div><div></div><div></div><div>Ohh, veggies, and lentils and curry and other awesome delicious goodness. MMM.....</div><div></div><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 330px; DISPLAY: block; HEIGHT: 236px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425361919163769026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6SXGO9wQeZ3EMbwLUfLNJ28CGG9zYAwLfdc6BPmTr7bSZwNGJsAibfhthVjek4vixas9kXXRJdzbICptawtdYvC__sPc6s0DVcci9zmv_hjZ4X-4v8Z9vAThv0gsXzkbu7YlRRAqjUzY/s320/IMG_2008.JPG" /><br /><div>It's the single best dinner that anyone could have, oh its the single best dinner that anyone could have. </div><div>Kudos to those of you that catch that one.</div><div></div><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 331px; DISPLAY: block; HEIGHT: 224px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425361928917939282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHxR_n4qYZI3IFq6GMHDdhobiAVaW0mL6uBKSYfmygtKDPuzzVV22U6kPEH6CuEtkY8oEWod8wQonpIHQVDrHfa0XzsJ8Pqvytj_uqT0dE4M_73MG5Wln0o7_BcQVBWfVmawjY8uawpk/s320/IMG_2012.JPG" /></div><div></div><div>Stewed Lentils and Tomatoes</div><div><em><span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Recipe</span> by Ina <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Garten</span>, featured in "Barefoot <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Contessa</span> at Home"</em></div><em></em></div><div></div><ul><li>2 teaspoons olive oil</li><li>2 cups large diced onion</li><li>2 cups large diced tomatoes</li><li>3 cloves </li><li>1 28 oz can whole plum tomatoes, chopped either by hand or in a food processor</li><li>1 cup green lentils</li><li>2 cups chicken stock (chose no added salt for a healthier dish)</li><li>2 teaspoons mild curry powder</li><li>2 teaspoons chopped fresh thyme leaves</li><li>2 teaspoons kosher salt</li><li>1/2 teaspoon <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">freshly</span> ground black pepper</li><li>1 <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">tablespoon</span> red wine vinegar</li></ul><p>Heat the oil in a large sauce pan or soup pan. Make sure that the pan you are using has a lid. Once the oil is hot add the onions an carrots and c<span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">ook</span> over medium-low heat for about 10 minutes. Add the garlic and allow to cook for one more minute. </p><p>Add the tomatoes, lentils, broth, curry, thyme, salt and pepper and bring to a boil. Once boiling, lower the heat and cover the pan. Allow the mixture to simmer for 40 minutes or until the lentils are to your liking. </p><p>Once the lentils are finished cooking, remove from heat and let sit for about 10 minutes, and then add the vinegar, stir, and season to taste. </p>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com1tag:blogger.com,1999:blog-733892779028878961.post-35906579146993260532009-12-30T19:10:00.000-08:002009-12-30T23:37:30.950-08:00Chicken, Chicken Soup with Noodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvfZKb_I_yMgwhNj6DAhFP2zFaK_-Sam092sZWB3PNvE4Kq_WcVqLfEahTTNN-vp4cRYWloichXQxcgLILpzc-6oIGBMeJOO0-iN4OiCQYUfbQ4yQF8t4PRa0yFtndSQEScPOImbUp8Q/s1600-h/IMG_1759.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 211px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvfZKb_I_yMgwhNj6DAhFP2zFaK_-Sam092sZWB3PNvE4Kq_WcVqLfEahTTNN-vp4cRYWloichXQxcgLILpzc-6oIGBMeJOO0-iN4OiCQYUfbQ4yQF8t4PRa0yFtndSQEScPOImbUp8Q/s320/IMG_1759.JPG" alt="" id="BLOGGER_PHOTO_ID_5421299592536228002" border="0" /></a><br />I think it is safe to say that most of us spent a large portion of our formative years being lulled to sleep by the words of Maruice Sendak. <span style="font-style: italic;">Where the Wild Things are</span> is of course his most popular I suppose, but as a kid I would read, while at my grandparents house, a collection of his books that included <span style="font-style: italic;">Pierre (a cautionary tale), Aligators all around<span style="font-style: italic;">, </span></span>and <span style="font-style: italic;">Chicken Soup With Rice</span>. These books were the most honest children s books and I was absolutely obsessed with them. Poor Pierre gets eaten by a lion or something like that, I can't remember for sure but it was scary as hell and totally exciting. While <span style="font-style: italic;">Pierre </span>introduced us to the excitement of fear among other things, <span style="font-style: italic;">Chicken Soup with Rice</span> was my introduction to one of lifes most important lessions. Chicken Soup is not only food, but it posses magical powers. It is a dish that is to be treated with reverence, and deserves to have entire books written in its honor.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWyPjRwtvdAP8dwxIovY5bbHvMjwSdHd6OkpucDnE_Wygwev9StN1XJu4eYKwUOni4-vNwoMZ8enmauz_k56s4tlL2Sz6uPyoBh48UTYWSJypK5N0VlWTvTorS5EwP0NfUG14NzkrJIo/s1600-h/IMG_1732.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 295px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWyPjRwtvdAP8dwxIovY5bbHvMjwSdHd6OkpucDnE_Wygwev9StN1XJu4eYKwUOni4-vNwoMZ8enmauz_k56s4tlL2Sz6uPyoBh48UTYWSJypK5N0VlWTvTorS5EwP0NfUG14NzkrJIo/s320/IMG_1732.JPG" alt="" id="BLOGGER_PHOTO_ID_5421299573561458306" border="0" /></a><br /><br />And it's true isn't is? When you are really tired, or stressed, or simply have had way to many Christmas cookies and need something restorative, chicken soup is without a doubt the way to go. Alex and I have eaten enough Christmas cookies and heavy food in the last week to last us the rest of the year. So this past Sunday we decided that chicken soup would be the way to go. We decided however to go with chicken noodle, not chicken soup with rice, but I think that the general principals of awesomeness apply to all chicken soups regardless of starch.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthBQvBf3AkfWT-EeTQdgoehpoJvkCd4wlhNTYvCJtu24wJQ5On_QGkD-6HlqPR2s8POppDs8s2M7lkbE9YGFuQhmVF4Y-bM5TvtAWyOFEg8WGeUgX0o6-so0H5k0flRogGKwqrcnKU9g/s1600-h/IMG_1729.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 263px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthBQvBf3AkfWT-EeTQdgoehpoJvkCd4wlhNTYvCJtu24wJQ5On_QGkD-6HlqPR2s8POppDs8s2M7lkbE9YGFuQhmVF4Y-bM5TvtAWyOFEg8WGeUgX0o6-so0H5k0flRogGKwqrcnKU9g/s320/IMG_1729.JPG" alt="" id="BLOGGER_PHOTO_ID_5421299577476353330" border="0" /></a><br /><br />I got Alice Waters "The Art of Simple Food" for Christmas this year and we decided to follow her recipe for chicken noodle soup pretty closely. The only change we actually made was to the noodles, the recipe originally called for fettuccine and we used Egg noodles because I think that chicken noodles with Egg noodle is without a doubt the best way to go. Also, we added a lot of extra broth at the end because we love broth.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetxNOi0CXCvSdQQ2KEMHfOcjoAHmBUr9LgdEaKWadWVJ6blqbu-cRcGGzmZ3Vb3JV4sVnLic_2KeVV-2cZadKtAfaxC4EOzXfD1Mkw3SIHIahVJb109LDwfPG5uod4MGdX90u0668zSA/s1600-h/IMG_1720.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 301px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetxNOi0CXCvSdQQ2KEMHfOcjoAHmBUr9LgdEaKWadWVJ6blqbu-cRcGGzmZ3Vb3JV4sVnLic_2KeVV-2cZadKtAfaxC4EOzXfD1Mkw3SIHIahVJb109LDwfPG5uod4MGdX90u0668zSA/s320/IMG_1720.JPG" alt="" id="BLOGGER_PHOTO_ID_5421300266000084850" border="0" /></a><br /><br /><br /><br />Chicken Noodle Soup<br /><span style="font-style: italic;">Adapted from Alice Walter, The art of Simple Food<br /><span style="font-style: italic;"><br /></span></span><ul><li>1 Chicken Breast half-bone in with skin</li><li>1 Quart Chicken Broth- we actually ended up using an extra 2 cups after the soup was completely cooked to make it a bit more bothy. If you like a soup with a lot of broth have some extra broth on hand.</li><li>1/2 medium onion peeled and sliced + 3 tbl diced onions</li><li>1/2 carrot, peeled and sliced + 3 tbl diced carrots</li><li>1/4 parsni, peeled and sliced + 2 tbl diced parsnip</li><li>1 parsley sprig</li><li>1 oz noodles-we used Egg, but you can use Fettuccini if you want as well</li><li>Salt</li><li>Chopped fresh Dill for garnish</li></ul>In a large pot place the chicken Brest and 1 quart of chicken broth. Bring to a boil and then turn down to a simmer. If any fat comes to top skim it off.<br /><br />Once the pot has come to a boil add the 1/2 onion, 1/2 carrot, 1/2 celery and 1/4 parsnip along with the parsley sprig. Allow the pot to simmer for 40 minutes.<br /><br />Turn of the broth and remove the chicken from the pan, place it on a plate or in a bowl and let cool.<br /><br />Strain out the broth with a fine strainer, discard the veggies and parsley.<br /><br />Once the brest has cooled remove the skin and the bone, and cut the meat into small pieces and place them in a bowl. Cover the meat with a few spoonfuls of broth.<br /><br />Bring a pot of water to a boil and cook the noodles. Drain them and rinse with cold water and set aside.<br /><br />In a heavy pot add the diced onions, carrots, celeary, parsnips and salt. Covere the veggies with 2 cups of the chicken broth, and cook at a gentel simmer for about 15 minutes. When the veggies are cooked add the remaining broth, cooked noodles, and chicken meat. If you feel the need, add stock until the soup is the ratio of chunks to broth that you prefer.<br /><br />Serve the soup in warmed bowl with chopped dill on top.<br /><span style="font-style: italic;"><span style="font-style: italic;"></span></span>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com1tag:blogger.com,1999:blog-733892779028878961.post-87065204392253075162009-12-27T22:54:00.000-08:002010-01-10T23:25:23.688-08:00Merry Merry Apple Onion Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UhZnsGXfWWBmiEgB2dOykOZxQlv0nA5k1Z9lNDRNgiHNcIiqswbFAvVxWYb-xFx76_a-Oot8LdqIlqp9WlWwAsv4coBGT9Yc-1HjpelwAzcqkXhPHE1fnMT5TdKmHkgPYpCySBsGBKM/s1600-h/DSC_0006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 287px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UhZnsGXfWWBmiEgB2dOykOZxQlv0nA5k1Z9lNDRNgiHNcIiqswbFAvVxWYb-xFx76_a-Oot8LdqIlqp9WlWwAsv4coBGT9Yc-1HjpelwAzcqkXhPHE1fnMT5TdKmHkgPYpCySBsGBKM/s320/DSC_0006.JPG" alt="" id="BLOGGER_PHOTO_ID_5420188660269522402" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoO6va4xMx4U_vnpwHujgxe9PxeusUbsQDB-sFv4ZPwBXCEVQFobX8a6auZ94NQu8KAryY8EizNNqa4kZkGuPuwy6lV-ar5nC2JinHdIfnxafUSqajfdETdiG75Ca6YANoVDigr3woYrY/s1600-h/DSC_0045.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoO6va4xMx4U_vnpwHujgxe9PxeusUbsQDB-sFv4ZPwBXCEVQFobX8a6auZ94NQu8KAryY8EizNNqa4kZkGuPuwy6lV-ar5nC2JinHdIfnxafUSqajfdETdiG75Ca6YANoVDigr3woYrY/s320/DSC_0045.JPG" alt="" id="BLOGGER_PHOTO_ID_5420188681912375842" border="0" /></a><br />It's been a bit of a crazy/awesome holiday season for us. There were finals, which of course sucked hard but then they ended life went from being sad and pathetic to being filled with friends family, food, drinks, vacations, and festivities.<br /><br />First, my birthday which we rang in with family and then friends in the city at The Velvet Catina in the Mission (San Francisco) and I have to say, seriously people you need to eat there, the food is out of control. There are cactus enchiladas. Be very weary of the margaritas, they will knock you on your ass if you are not careful. Or if that's your sort of thing than its just a happy bonus to go along with the food.<br /><br />Then Hawaii. Eighty degree weather, rum filled pineapples, beaches, volcano's, cool and scary fish sightings, and of course the graduation ceremony of Alex's rather mischievous yet eternally cool younger brother. Need I say more? An eight our stint in the SF airport didn't even manage to put a damper on the trip.<br /><br />Oh yah, and X-mas of course. Obviously that was fun. It was also I must add full of food consumption. There was a late night cookie baking extravaganza that produced rather sub par specimens. I'll spare you the details, but lets just say that there is nothing more depressing than a "mehh" cookie, especially when it is Dec. 23 at 2am and you have no time to make replacement cookies and are forced to offer up the lamo cookies at a x-mas eve party. Along with the disapointments there were also triumphs. One of which was this caramelized onion tart. The thing is, this tart is sort of mind bogglingly easy to make. There is a huge short cut, pre-made puff pastry which I am sure some would scoff at, but seriously people, really? The pre-made stuff is delicious.<br /><br />We made the tart as an appetizer for Christmas dinner because my Mom had pulled it out of Real Simple a while ago and was hoping that the opportunity to make it would arise. I know most people love Christmas for the gifts, but for me, the chance to make a recipe that has been waiting in the wings is really better than presents. Or at least it ranks up there. I get a lot of cool shit over the holidays. So ladies and gents, here it is, the tart that stole Christmas dinner...<br /><br />Before I go on I would like to urge you all to experiment here, as I plan on doing as soon as I can find an excuse to do so. Goat cheese would be amazing in place of the sour cream, and I have a vision of puff pastry slathered with tomato sauce and parm, baked for 30 min, then cracking eggs on top and baking until the eggs are set. Oh sweet lord that would be sooo tasty.<br /><br />Also, do yourself a favor and go download the new Norah Jones album. I was no fan of her before (except in the Little Willies) but "The Fall" is not annoying at all I swear, it is GOOD and it will make you hungry for onion apple tart.<br /><br />Caramelized Onion Tarts with Apples<br /><span style="font-style: italic;">Real Simple, December 2009</span><br /><br /><ul><li>2 tbl. Olive Oil</li><li>2 medium Onions sliced</li><li>2 red apples cut into small pieces</li><li>2 sheets of puff pastry thawed</li><li>1/2 cup creme fraiche or sour cream (we used sour cream because it was the holidays and we were too busy for creme fraiche. I bet creme fraiche is EVEN more delicious)</li><li>Salt and Pepper<br /></li></ul>Pre-heat your oven to 400 degrees<br /><br />In a large skilled heat the oil over medium heat, and add the onions. Cook until the onions become soft and golden brown. This should take about 15 minutes.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUgVnooPt-XEvwEB7XLrN_bF0ueYSDutALIMHq9HP1zJXklN9S6t3FwA1w7K4Ir0eibiXh2XD9gBLFkdYUTDJeAfBi0sXx4UOnUSm-cfGPBQX426t7lle-0NtkUXjPboFk5J0VOYdST8/s1600-h/DSC_0028.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 310px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUgVnooPt-XEvwEB7XLrN_bF0ueYSDutALIMHq9HP1zJXklN9S6t3FwA1w7K4Ir0eibiXh2XD9gBLFkdYUTDJeAfBi0sXx4UOnUSm-cfGPBQX426t7lle-0NtkUXjPboFk5J0VOYdST8/s320/DSC_0028.JPG" alt="" id="BLOGGER_PHOTO_ID_5420188666480493394" border="0" /></a><br /><br />Once the onions are done stir in the apples along with a pinch of salt and pepper. Allow everything to cook for roughtly 2 minutes.<br /><br />Line two baking sheets with parchment paper and roll out the puff pastry onto the parchment, and then with a fork prick the pastry all over.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLbDi9FMKJZBThocCNjMIyqqIDfAyxKqGKr-2UCjzh_A2NCkJXQOeF5MaZ_UqwxiiVLzcUQhEyy4Td3CnXiGvYLPXL-x4yfDVs_78zHxjSnlUy01vR_eUTTLcvYD-0RzV3K6DsqBWJDU/s1600-h/DSC_0029.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 356px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLbDi9FMKJZBThocCNjMIyqqIDfAyxKqGKr-2UCjzh_A2NCkJXQOeF5MaZ_UqwxiiVLzcUQhEyy4Td3CnXiGvYLPXL-x4yfDVs_78zHxjSnlUy01vR_eUTTLcvYD-0RzV3K6DsqBWJDU/s320/DSC_0029.JPG" alt="" id="BLOGGER_PHOTO_ID_5420188673369917810" border="0" /></a><br /><br />Spread the creme fraiche or sour cream on top on the puff pastry's leaving a 1/2 inch border around the edges. Top with the onion's and apples. Put everything into the oven and allow to bake for 30-35 minutes.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdb7y8_T416MbE1_abS1Y6yKcBo5oa_eBILeNwzfXKdznSBduKB3LzHrFfQKRPcWdmDiMhybQtMhhV7exu65Zg-w5CYprj4D2ZacTjk06QbFNwY5iKOzhJCzZqJBJg_PrT5afORIIDYsM/s1600-h/DSC_0038.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 263px; height: 395px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdb7y8_T416MbE1_abS1Y6yKcBo5oa_eBILeNwzfXKdznSBduKB3LzHrFfQKRPcWdmDiMhybQtMhhV7exu65Zg-w5CYprj4D2ZacTjk06QbFNwY5iKOzhJCzZqJBJg_PrT5afORIIDYsM/s320/DSC_0038.JPG" alt="" id="BLOGGER_PHOTO_ID_5420188685707812610" border="0" /></a><br />Cut it up and eat it. I promise you won't be sorry.nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com1tag:blogger.com,1999:blog-733892779028878961.post-35905068256310842612009-12-16T23:18:00.000-08:002009-12-17T00:10:48.375-08:00Peruvian Roast Chicken (aka, tasty chickeny goodness)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBV2-6L0UUsItFYMUDTgt8RENpq2oS7_zZ1rW5HYJVXbAqrTHaDeCTipOZplYtq48MbpabgEaIRxMoWnsGgqcrvAI5JGay3Rcgt9JAeYH8y0QVbMpxrKOy_9h-TTstFdJAmpONtZuRBQo/s1600-h/IMG_1228.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 395px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBV2-6L0UUsItFYMUDTgt8RENpq2oS7_zZ1rW5HYJVXbAqrTHaDeCTipOZplYtq48MbpabgEaIRxMoWnsGgqcrvAI5JGay3Rcgt9JAeYH8y0QVbMpxrKOy_9h-TTstFdJAmpONtZuRBQo/s320/IMG_1228.JPG" alt="" id="BLOGGER_PHOTO_ID_5416112407904987714" border="0" /></a><br /><br /><br />It's been a while since I have spent any time in the kitchen. What little time I have has been hurried, and generally involved a whole lot of reciting various body systems under my breath while frantically packing a lunch for the next day. Finals have for the most part consumed my life. Today at noon I finished. I had this monster Physiology final, it was nasty but it marked the end of a years worth of Anatomy and Physiology. Thank god for winter break.<br /><br />Next up Hawaii. Alex and I leave in the morning on Friday, were going to soak up the sun and watch his brother graduate from University of Hawaii. The last time I was in Hawaii I was in my early teens, had bright pink hair, and I remember that I had to finish "A Tale of Two Cities" while I was there in preparation for my first high school English class. So I am assuming that my frame of reference for Hawaii trips is a bit outdated. I am expecting that it will be awesome, and of course will include a great deal of delicious food and fruity drinks served up in the ever pineapple cup.<br /><br />By the time we return I will have a good deal of Christmas cookie baking to undertake, and I am assuming that my kitchen will be rather annoyed at having been so long abandoned. I am going to have to buy it something pretty while we are away to butter her up a bit. She will forgive, and it will be a joyous reunion I am sure.<br /><br />OHH, and lastly, before I delve into the chicken recipe, I am proud to report that I had Alligator strips (like chicken strips, made with Alligator) at dinner tonight. They were odd and chewy but I'll eat just about anything for bragging rights. And though in some parts of the country eating alligator may not be so strange but here in California its as novelty.<br /><br />On to the chicken. This chicken is the best roasted chicken that has ever been produced in our kitchen. It is tender and juicy, and the skin is salty and with just a little bit of crunch. Generally I can't eat chicken skin, but this stuff is an exception. I realize that chicken may not sound very exciting but<span style="font-style: italic;"> this</span> chicken is something to get excited about. We served it up with roasted root vegetables and Kale sauteed with garlic and onions. Not to toot my own horn or anything but this meal pretty much kicked ass.<br /><br />Peruvian Roast Chicken<br /><span style="font-style: italic;">Recipe from Everyday With Rachel Ray, By Daisy Martinez<br /></span><ul><li>6 cloves of garlic, chopped</li><li>2 tsp. dried oregano</li><li>1 tsp. grated fresh ginger</li><li>1 tsp. ground cumin</li><li>11/2 tsp. paprika</li><li>1/2 cup white wine vinegar</li><li>One 4 lb. chicken, rinsed and patted dry</li><li>Salt and pepper<br /></li></ul>Smear together the garlic and salt on a cutting board so that it forms a paste. Put this into a small bowl and stir the oregano, gingere, cumin, and one tsp. of pepper and the paprika. Stir in the vinegar.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-G0QOGcLd9veIbZPRtEM60789AQeyN4uffM2ct654R2lKXP_OkxgtxXw7-cBSyCL7Wwez4noU9N2uxGSgK6IwNccA1n5NxihfCoEqU10Xv-CX_EtYkpsHt9i3BGFvah9Ku2rNCF2Pkf8/s1600-h/IMG_1173.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 361px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-G0QOGcLd9veIbZPRtEM60789AQeyN4uffM2ct654R2lKXP_OkxgtxXw7-cBSyCL7Wwez4noU9N2uxGSgK6IwNccA1n5NxihfCoEqU10Xv-CX_EtYkpsHt9i3BGFvah9Ku2rNCF2Pkf8/s320/IMG_1173.JPG" alt="" id="BLOGGER_PHOTO_ID_5416112390038870722" border="0" /></a><br />Using your fingers loosen the skin from the chicken, beginning at the neck and working down towards the legs.<br /><br />Once the skin is separated, spread the marinade beneath the skin, and also into the cavity. Place the chicken into a freezer bag and place it in the refrigerator. Allow the chicken to marinade at least four hours, or overnight.<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEV48wBurlycQNFY0YFZIeIjsfxkZGm8de7wFFZuCM52-U1kO0kiM3g6WlH0hR4bWj5uwP2kCQ5JS2jzIjTuUbgMlT7l8bt8pgJJEJx1KWNyDuVvdu2F9HHBPmg3NyvyfH1WXvZmHeQwE/s1600-h/IMG_1180.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 251px; height: 334px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEV48wBurlycQNFY0YFZIeIjsfxkZGm8de7wFFZuCM52-U1kO0kiM3g6WlH0hR4bWj5uwP2kCQ5JS2jzIjTuUbgMlT7l8bt8pgJJEJx1KWNyDuVvdu2F9HHBPmg3NyvyfH1WXvZmHeQwE/s320/IMG_1180.JPG" alt="" id="BLOGGER_PHOTO_ID_5416112379534580626" border="0" /></a><br /><br />Preheat the oven to 400 degrees, and place the chicken breast side up on a a rimmed baking sheet.<br /><br />Allow the chicken to roast until the juices run clear. The meat shoud be 160 degrees when a thermometer is inserted into the breast. It should take about 1 hour and 15 minutes.<br /><br />Let the chicken stand for 10 minutes before carving.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5NNaYNrJcwVkOWGpX_4PdiFuPsZycunBnJuLtgsFJzFTXg4hEu3dXBdnkMqPHStexb9CvcoC58svyI2gB9JSGCJfg8bCXa2_cMvjJp_wX5186vVucTW-SaJhrLn9Tazo5X6gymoldHDA/s1600-h/IMG_1213.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 419px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5NNaYNrJcwVkOWGpX_4PdiFuPsZycunBnJuLtgsFJzFTXg4hEu3dXBdnkMqPHStexb9CvcoC58svyI2gB9JSGCJfg8bCXa2_cMvjJp_wX5186vVucTW-SaJhrLn9Tazo5X6gymoldHDA/s320/IMG_1213.JPG" alt="" id="BLOGGER_PHOTO_ID_5416112399577636274" border="0" /></a>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com1tag:blogger.com,1999:blog-733892779028878961.post-66036629037661983452009-12-13T22:49:00.001-08:002009-12-13T23:37:06.240-08:00The first of many, many cookie recipies<div><br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpi-a62E79lgCTJUKXEkosrr53OGDdz0oI3ytE84S9pd7N-4EcEmW5hLelkJpidubg3SLY0MiVkL5yIBW4NLaqsqsX03jWC4lTVoiiJFvzuZvSYdQFFVpwhXJWiZZ99-uGK4HqG_c_UU/s1600-h/DSC_0209.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 319px; display: block; height: 169px;" id="BLOGGER_PHOTO_ID_5414990480843110770" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpi-a62E79lgCTJUKXEkosrr53OGDdz0oI3ytE84S9pd7N-4EcEmW5hLelkJpidubg3SLY0MiVkL5yIBW4NLaqsqsX03jWC4lTVoiiJFvzuZvSYdQFFVpwhXJWiZZ99-uGK4HqG_c_UU/s320/DSC_0209.JPG" border="0" /></a> <br /><br /><div>In a perfect world I would be eating a cookie a day, especially since our day's here on this earth are numbered, and by virtue of that fact, so are our opportunities to eat cookies. Cookies have this strange ability to be so simple, just little round unassuming treats, and at the same time they manage to make everything better. Seriously everything. I had a roommate once that had a hard time getting out of bed in the morning. If I knew she was running late I would pop into the room and try to get her up and it was almost impossible. That is unless there were cookies in the apartment. If there were all I had to do was remind her of that fact and she would get up, shuffle to the kitchen, grab a cookie and then sit and chew in silence. Somehow, the fact that cookies were in the world, and specifically in our apartment, made life worth getting up for. I can relate to that feeling. </div><br /><div> </div><br /><div> </div><br /><div><br /><img style="margin: 0px auto 10px; text-align: center; width: 155px; display: block; height: 235px;" id="BLOGGER_PHOTO_ID_5414990787106820226" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mv9c7Wll9u-bKgfqI22jkL7FUG2kGvqVjp1SIh3CZpg6vlL5pB_ChmYolYsZFkCDld_6zY8VEjk8P6j2qxDiI_KAlyr-VrYHZb55YUDcbiWtEjIpnxOCwUpMGtzoL4xRGmSld621Hfo/s320/DSC_0064.JPG" border="0" /></div><br /><div> </div><br /><div> </div>Because I attribute cookies with a sort of mystical power to right all wrongs and fix all problems, it is surprising to me that I have yet to feature a recipe here. If there was ever one worth being the first, it is this double chocolate cookie that my Mom found in the most recent Everyday Food magazine. We stuck fairly close to the recipe on this one, but substituted white chocolate chips for the 6 oz of chopped bittersweet chocolate. We thought that the white chocolate would be Christmasy with the cranberries, and it turned out really well. I am sure that the bittersweet would be good also.<br /><br /><br /><br /><img style="margin: 0px auto 10px; text-align: center; width: 327px; display: block; height: 166px;" id="BLOGGER_PHOTO_ID_5414990576565702130" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYZfEIOmyg7hzXO5WgFz8hEpGCHXDdbVkpBOdJu0DL4S8-JXJddprlD7225wnrSm7ePlE6ENx522P-oJYJ299GjGo5ifuXeezNtSt1EjSjGh4hXUzWqqC6iv3Hgo_ITNW_nxyBPn4-ZU/s320/DSC_0158.JPG" border="0" /><br /><br />A note of caution: These cookies are a rare breed. They are not very good straight out of the oven. If you have the willpower let them cool down, or even (I know, this is a lot to ask) wait for the next day to eat them. They don't come into thier full chewy, brownie like glory until they have had time to rest a bit. If need be, go ahead and eat one right away, just know that it is only a mere glimpse at how good they will be later.<br /><br /><strong>Double-Chocolate Cranberry Cookies</strong><br /><em>Adapted from Everyday Cooking</em><br /><br /><ul><li>10 oz. bittersweet chocolate, coarsely chopped</li><br /><li>1 cup all-purpose flour</li><br /><li>3 tbl. unsweetened cocoa powder</li><br /><li>1 teaspoon baking powder</li><br /><li>1/2 teaspoon coarse salt</li><br /><li>1/2 cup unsalted butter softened</li><br /><li>3/4 cup granulated sugar</li><br /><li>1/2 cup packed light-brown sugar</li><br /><li>2 large eggs</li><br /><li>1 teaspoon vanilla extract</li><br /><li>6 oz white chocolate chips (or really any kind of chocolate you want)</li><br /><li>1/2 cup dried cranberries</li><br /><li>1/2 cup walnuts coarsely chopped<br /></li></ul><p>Preheat the oven to 350 degrees.</p><p>Line a baking sheet with parchment paper.</p><p>Melt the chocolate in either a double boiler, or in a heatproof bowl over a saucepan with simmering water. Make sure to stir the chocolate regularly. Once the chocolate is melted set it aside.</p><p>In another bowl combine the flour, cocoa, baking powder and salt. Whisk them together.</p><p>In a large bowl beat the butter and sugars together, then add the eggs and vanilla. Once everything is combined beat in the melted chocolate. </p><p>Slowly add the flour mixture, beating as you go. </p><p>Fold in the chocolate, cranberries and walnuts.</p><p>Drop the dough onto the parchment lined baking sheets, a heaping tablespoon full for each cookie. Bake the cookies until they are dry around the edges and have cracks on the top. It should be about 13 minutes per batch. </p><p>Remove from the oven, allowing to cool for three minutes on the cookie sheet and then transferring them to cooling racks. </p><br /><br /><br /><br /><p></p></div></div></div>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com1tag:blogger.com,1999:blog-733892779028878961.post-72895350777276477522009-12-11T19:02:00.000-08:002009-12-12T00:22:00.240-08:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGT4G1qG8GPEs63YcXtwu6vm5zU7pfcV9IXYFUj2poM4wWy9rGp5OY1uoOZyxxc3tiq-R1kFo435-KEqas7n5Th_kxlp0H8rzRqsc1HIqkQpBq9VTk2IiJsjIB3FDjwKz-3XBYVP3yL7c/s1600-h/DSC_0133.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 213px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414220248652178562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGT4G1qG8GPEs63YcXtwu6vm5zU7pfcV9IXYFUj2poM4wWy9rGp5OY1uoOZyxxc3tiq-R1kFo435-KEqas7n5Th_kxlp0H8rzRqsc1HIqkQpBq9VTk2IiJsjIB3FDjwKz-3XBYVP3yL7c/s320/DSC_0133.JPG" /></a><br /><div><div></div><div><span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Believe</span> it or not I didn't spring forth fully formed as a foodie. I <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">actually</span> kind of hate that word. Foodie. It sounds <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">pretentious</span> and snobby, which I'm not. I do like all of the fancy food, but I also enjoy a good <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">pop tart...</span>I just like food. Anyway, I digress, my point was that I come from a long proud lineage of people that are into food, my Mom being one of them. Seeing as I have spent a lot of time in the kitchen with my Mom it seems only appropriate that she make an <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">appearance</span> on the blog. Last Monday I went over to her house to trim the tree, and we made dinner. My youngest brother Aidan was there too, an let me tell you, he hates everything we make. He subsists <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">entirely</span> on cottage cheese, potato chips, <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">Turkey</span> sandwiches, cereal and plain Frenches mustard. I kid you not, this little boy goes through a whole bottle by himself in 2 weeks. He LOVES mustard. Though his tastes are limited, his passion for the things he does like leads me to <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">believe</span> that sometime in the future, he too will be quite the little cook.</div><div></div></div><div></div><div><div> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 213px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414219640780558738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTk7UPjGLsnVTqZe8HNa63MTN9TmYZfNlTF9xKV8zKNevrDnaCdqWrD-W7gpTBjZ7khttfOb8RaaWDPPzQo7-51-aDd35KBeAJIuOK2pJbk1Lek6p1_0ziOuJS4Ze72VtQmVh-lbvaqc/s320/DSC_0136.JPG" /><br /><br /></div><div>My family is <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">Italian</span>, if not so much by blood, but in heart. My Mom is 1/2 Italian, 1/2 Scottish, or something along those lines, were not talking exact science here. Her mother was Italian, and her father Scottish. But my Grandpa LOVES <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">Italian</span> culture, speaks the language, and for an extended period of time cooked almost <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">exclusively</span> Italian food. So for all practical purposes the family may as well be 100% <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">Italian</span>. And though we have been known to cook just about anything, we do have a bit of a soft spot for all things pasta, <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">Parmesan</span>, and <span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">saucy</span>. A long standing family favorite has been a Fennel Pasta dish that has been in rotation for years now, and it is <span id="SPELLING_ERROR_14" class="blsp-spelling-corrected">incredible</span>. We made a dish that is a variation of that dish this week. <span id="SPELLING_ERROR_15" class="blsp-spelling-corrected">Traditionally</span> we have used only olive oil, chicken broth, Salt, Pepper and <span id="SPELLING_ERROR_16" class="blsp-spelling-corrected">Parmesan</span>, and that is amazing . But variety is the spice of life so my Mom decided it was time to do something a bit different. The result was so good I could have cried. Smoky, spicy, salty, and with just a hint of the fresh <span id="SPELLING_ERROR_17" class="blsp-spelling-corrected">fennel</span>. Seriously people, make this dish, it is the ultimate cold weather food.</div><div><br /></div><div></div><div><br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 213px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414219327881304114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp920sMl0-5YUSPX-1vJYZCzaKH4HeuJrNnBpmZLiknC-sMqW5kWi5kFOU-0QPvAPQRnv0KGxPbmwWj1ttGDTMRGOn91noRbNd6BRTg2rP99e3UKjZVHmcJEF2Wso9TfBaifP-_5Pbx5o/s320/DSC_0079.JPG" /><br /><br /><div>The <span id="SPELLING_ERROR_18" class="blsp-spelling-corrected">recipe</span> we used was a variation on a <span id="SPELLING_ERROR_19" class="blsp-spelling-corrected">recipe</span> from <span id="SPELLING_ERROR_20" class="blsp-spelling-error">Seriouseats</span>.com. </div><br /><div>Roasted Fennel Tomato Sauce</div><div>Adapted from Blake <span id="SPELLING_ERROR_21" class="blsp-spelling-error">Royer's</span> <span id="SPELLING_ERROR_22" class="blsp-spelling-corrected">recipe</span>.<br /></div><ul><li>2 fennel <span id="SPELLING_ERROR_23" class="blsp-spelling-error">blubs</span>, cored and sliced</li><br /><li>2 large onions, sliced</li><br /><li>8 g<span id="SPELLING_ERROR_24" class="blsp-spelling-error">arlic</span> cloves chopped</li><br /><li>1/3 c. Olive Oil</li><br /><li>1/2 tsp chili flakes</li><br /><li>2 <span id="SPELLING_ERROR_25" class="blsp-spelling-error">tbl</span> whole fennel seeds</li><br /><li>1 can whole tomatoes (you are going to need to crush these)</li><br /><li>1 lb <span id="SPELLING_ERROR_26" class="blsp-spelling-error">Fusili</span> pasta</li><br /><li>1/2 cup lightly sauteed <span id="SPELLING_ERROR_27" class="blsp-spelling-error">panchetta</span></li><br /><li>Salt and pepper to taste-Remember that <span id="SPELLING_ERROR_28" class="blsp-spelling-error">panchetta</span> is VERY salty. Use a bit less than you might expect that you need.<br /></li></ul><p>Preheat your <span id="SPELLING_ERROR_29" class="blsp-spelling-corrected">oven</span> to 450 degrees. Mix together the onion, oil, chili flakes, fennel seeds, salt and pepper. Place them in a <span id="SPELLING_ERROR_30" class="blsp-spelling-corrected">Pyrex</span> and toss them into the <span id="SPELLING_ERROR_31" class="blsp-spelling-corrected">oven</span>. <span style="color:#ffff00;">Allow </span><span id="SPELLING_ERROR_33" class="blsp-spelling-error">time</span> to roast <span id="SPELLING_ERROR_34" class="blsp-spelling-corrected">for</span> 15 minutes, and toss them at least once.<br /></p><p>Heat a bit of olive oil in a skillet, add garlic and <span id="SPELLING_ERROR_35" class="blsp-spelling-corrected">suttee</span> until soft, about 3 minutes<br /></p><p>In a sauce pan heat the crushed tomatoes, and add the garlic<br /></p><p>Boil a pot of water with a bit of salt. Add the pasta and allow to cook for as long as the box directs, or to your preference.<br /></p><p>After fifteen minutes of roasting the fennel, add the tomatoes, mixing a bit in the dish. Sprinkle the <span id="SPELLING_ERROR_36" class="blsp-spelling-error">panchetta</span> on top. Put the dish back into the <span id="SPELLING_ERROR_37" class="blsp-spelling-corrected">oven</span> and allow to roast for about 5-10 minutes more. The fennel is done when it is browning and very soft.<br /></p><p>Drain the pasta and be sure to save about 1/2 cup of the pasta water. Return the pasta to the pot and stir in the <span id="SPELLING_ERROR_38" class="blsp-spelling-corrected">tomato</span> and fennel sauce. Add pasta water until the sauce is the <span id="SPELLING_ERROR_39" class="blsp-spelling-corrected">consistency</span> you would like it to be. If it looks fine with no pasta water, leave it, if it is too thick or not distributing well, add the water.<br /></p><p>Serve the pasta on warm plates with generous <span id="SPELLING_ERROR_40" class="blsp-spelling-corrected">amounts</span> of <span id="SPELLING_ERROR_41" class="blsp-spelling-corrected">Parmesan</span> on top.<br /></p><p><span id="SPELLING_ERROR_42" class="blsp-spelling-error">Mmmmmm</span>.......</p></div>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com0tag:blogger.com,1999:blog-733892779028878961.post-80992650963435228752009-12-09T21:52:00.000-08:002009-12-10T22:51:51.148-08:00I've got somthin' for your punk A**<div><div><div><img style="margin: 0px auto 10px; text-align: center; width: 320px; display: block; height: 240px;" id="BLOGGER_PHOTO_ID_5413842549324173842" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDYw2oF2k3vqTLYyvvwOO19uRPXuHx0y8jSO9M2jAujdoOvobfmdRrpAGWrHpgyHGhyphenhyphen3YLlaBssbmoIQrndiOKHqv_nxYH-vshVAgZyyht4eJAekTtpxqWSdQtTHYmEXC_F8tl9hwjDo/s320/IMG_1066.JPG" border="0" /><br /><div><div>This weekend we began the process of infusing our own Vodka. I know, <span id="SPELLING_ERROR_0" class="blsp-spelling-error">fancy huh</span>? I used to work at a <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">restaurant</span> in downtown San Jose where my step-dad was one of the bartenders and they had these huge glass containers with infused vodka in them. I was underage at the time and never had the good fortune of tasting the Vodka's but they were so <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">incredibly</span> beautiful. And, judging by what a <em>good </em>time everyone always had in the bar/lounge area I was, even in my underage innocence, able to infer that contents of those giant glass jars were well worth all of the time and effort. As I have gotten older and have actually been able to actually drink vodka I have discovered for myself just how delicious a good infused Vodka can be, so when I saw in Martha Stewarts most recent magazine just how easy it can be to infuse vodka I was determined to make my own DARN IT! So we did.</div><div> </div><div> </div><img style="margin: 0px auto 10px; text-align: center; width: 284px; display: block; height: 206px;" id="BLOGGER_PHOTO_ID_5413846368286500834" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zUgJPgpB51z3G1M1xe6g0rm86V1Kqo-7eI3owhpqBNMBOAlgbiTym8NK9tEjWPhFkcyoVHJzRCbsEtpW480k-x7vj8G4r301q1pAZPCDKo9aClsDAiB3rY0cItVgkcHWNzuh7FgQVzQ/s320/IMG_1116.JPG" border="0" /><br /><div>While our dinner was cooking on <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">Saturday</span> Alex and I went to work filtering and infusing our fist batch of vodka. </div><br /><div>We are not the richest people on this planet so we decided to go for the cheap bottle of vodka (think plastic) and run it through our Brita a few times to take the edge off it a bit. I tend to be the penny pincher around here as well as the less discerning <span id="SPELLING_ERROR_5" class="blsp-spelling-error">alcohol </span>drinker so I of course though this was an <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">AWESOME</span> idea (it was also my idea, and I often think my ideas are rather good, even if others do not agree) but Alex was <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">skeptical</span>. In the end though he had to admit that while our <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">filtered</span> vodka was no <span id="SPELLING_ERROR_9" class="blsp-spelling-error">grey goose</span>, it was a way smoother than it had been before we filtered it. For those of you with the means spring for the good stuff, I am sure that it would be well worth the money if you've got it. </div><br /><br /><div></div><img style="margin: 0px auto 10px; text-align: center; width: 263px; display: block; height: 175px;" id="BLOGGER_PHOTO_ID_5413844022466389554" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSr3pm-hItjikEuloQXqs9DH-px5RcmwSyx-j1EFXhC8bWEgcmU2pjqq1OZLN2pOL_WNWUUCVVW1-6b91wnsJ3Cxeqwm0jgiNoYVjiQmjoejjN7K1l1701YOwSKF3m3tudYwtmYkzMbM/s320/IMG_1006.JPG" border="0" /><br /><div>While the vodka dripped happily through our bright pink <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">Brita</span> <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">Alex</span> chopped, diced, <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">peeled</span> and <span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">smooshed</span>. We decided to make three flavors; lemon lime, <span id="SPELLING_ERROR_14" class="blsp-spelling-corrected">pomegranate</span>, and tangerine ginger, which we have since been <span id="SPELLING_ERROR_15" class="blsp-spelling-corrected">referring</span> to as Gingerine, and everytime I say it I laugh just a little too gleefully. Anyway, he simply peeled the ginger and chopped it up. The citrus we sliced into rounds and thin wedges which has a really lovely effect. The <span id="SPELLING_ERROR_17" class="blsp-spelling-corrected">pomegranate</span> however was slightly more complicated as the seeds had to be extracted and mashed up a bit. We actually have little red splash marks in our kitchen now thanks to this process.</div><div> </div><br /><img style="margin: 0px auto 10px; text-align: center; width: 309px; display: block; height: 208px;" id="BLOGGER_PHOTO_ID_5413845624499640690" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhoqFF0TQqhu8-F9fj8yVeb4N8F1ipB2KFAuL0FTMQvNEm75ygb_NNjddxeYQXQ_f1EgRzZ1k-Af48E0mNvHrHvD8u80x6_K1Zkzl9GNptcCaUxoKslejUEWCmhgYd9pPukJC1zkAhHI/s320/IMG_1135.JPG" border="0" /><br /><br /><div>I had <span id="SPELLING_ERROR_18" class="blsp-spelling-corrected">grabbed</span> some Kerr Jars earlier in the week that we washed out really well, and then filled with the fruits. Once the vodka was smooth enough to pass Alex's drink-ability test we filled the jars up with the vodka, sealed them up tight and popped them into the fridge. They sit there still, staring at me <span id="SPELLING_ERROR_20" class="blsp-spelling-error">every time</span> I open the door. They have this awful habit of whispering. "No need to study tonight Sarah, who cares about finals" "A vodka and Soda would be delicious right now, no? Perhaps it would make you smarter, help you study?" The odd thing about this is that they have a sort of Antonio <span id="SPELLING_ERROR_21" class="blsp-spelling-error">Bandaras</span>/Spanish accent thing <span id="SPELLING_ERROR_22" class="blsp-spelling-error">goin</span>' on. The fact that jars of liquid are speaking to me from my <span id="SPELLING_ERROR_23" class="blsp-spelling-corrected">refrigerator</span> is not odd, but the fact that the vodka is <span id="SPELLING_ERROR_24" class="blsp-spelling-corrected">Spanish</span> and not <span id="SPELLING_ERROR_25" class="blsp-spelling-corrected">Russian</span>, that is what <span id="SPELLING_ERROR_26" class="blsp-spelling-corrected">surprises</span> me. I guess it goes with out saying that finals have begun to get to me a bit. </div>Now all that is left to do is to strain the larger pieces of fruit and drink! We have that slotted for Friday and let me tell you folks I can not wait!! Sometimes the weekend can not come fast enough.<br /><br /><div>So, for a general outline if anyone wants to try for themselves:<br /></div><ul><li>Buy Vodka. </li><br /><li>Decide what fruits and fruit combinations you want to tinker around with and buy the necessary provisions</li><br /><li>Purchase glass jars with lids (either glass lids or ones that are safe for canning)</li><br /><li>Turn on some old school Sublime. I don't know why, but for some reason that just seems to be the ultimate music to infuse vodka to. </li><br /><li>Chop up the fruit and throw it into the jars</li><br /><li>Fill the jars with your vodka, seal them up and throw in the fridge. </li><br /><li>Allow the jars to sit from three days to a week, then strain the fruit out of the liquid, and make some delicious cocktails.</li></ul><br /><br />Cheers!<br /><br /><br /><br /><br /><br /><div></div></div></div></div></div>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com0tag:blogger.com,1999:blog-733892779028878961.post-76277157518687751272009-12-07T21:14:00.000-08:002009-12-07T22:37:37.227-08:00New FormatI decided that I HATE the brown backgound. I do that sometimes, just turn on something. So we changed the format so that the background is white. I know this is going to sound crazy but I think it makes the food look better. So, forgive the fact that some of the posts are a little wild looking now, the new format moved around some of the pictures.nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com1tag:blogger.com,1999:blog-733892779028878961.post-60800377210959529932009-12-07T08:10:00.000-08:002009-12-10T22:53:05.996-08:00Bad muffinI'm here to complain. And to beg for help. I just ate a muffin that I baked last night (with the intention of sharing) and it was not good. It wasn't the worst muffin I have ever had, but it was too dense, and tasted <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">vaguely</span> of sawdust. Here is my <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">dilemma</span>: I love muffins but I just can't seem to make my peace with eating cake <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">masquerading</span> as actual food for breakfast. Well that's a lie. I can't make my peace with eating said cake every morning for a week. As a result I am ALWAYS looking for a halfway decent healthy muffin <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">recipe</span>. I have found a few, which I will tell you about at later date, but there is one kind of muffin that continues to allude me...The bran muffin.<br /><br />Bran muffins are my favorite of all time. I love <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">their</span> nutty flavor, the coy sweetness of honey, and those hidden plump juicy <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">raisins</span>. <span id="SPELLING_ERROR_6" class="blsp-spelling-error">MMM</span>.... but when I make them they are always half brick half food, and end up going stale and getting thrown out. And really, is there anything more <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">disappointing</span> that having to throw away baked goods? You are supposed to be in the kitchen three days after you made them mumbling to yourself "I <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">didn't</span> eat all of those muffins did I? I know there has to be one around here somewhere" and then <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">ultimately</span> having to admit that yes, you did in fact eat about a million muffins in just a few days.<br /><br /><span id="SPELLING_ERROR_10" class="blsp-spelling-error">Ok</span>, so I realize at this point that as far as I can tell no one is actually reading this (and yet that does not stop me...) but if you are, for god sakes send me a bran muffin <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">recipe</span>! PLEASE.<br /><br />On that rather <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">desperate</span> note I am off to school. Tonight however there will be cookie baking folks, so get excited. Hopefully they will be amazing enough to make up for the muffin <span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">disappointment</span>.nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com0tag:blogger.com,1999:blog-733892779028878961.post-56225379261022056262009-12-06T12:59:00.000-08:002009-12-10T23:07:12.455-08:00The mysterious snow pile<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ggxH86fwL2JMnhAeTA2RQ0xWxp923D_JPpf1sQV2DhnYQAcgF5V1q5CDItVP58NKsd1Be12tTrt7ptFxz1ERO_pZ6lX23L4J1ab8li2vu2lZPtEVZ_Bkyc4UpLdrcWm5xUC1OXnAra0/s1600-h/December+2009+018.jpg"><img style="margin: 0px 10px 10px 0px; width: 310px; float: left; height: 419px;" id="BLOGGER_PHOTO_ID_5412249423168754050" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ggxH86fwL2JMnhAeTA2RQ0xWxp923D_JPpf1sQV2DhnYQAcgF5V1q5CDItVP58NKsd1Be12tTrt7ptFxz1ERO_pZ6lX23L4J1ab8li2vu2lZPtEVZ_Bkyc4UpLdrcWm5xUC1OXnAra0/s320/December+2009+018.jpg" border="0" /></a><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /></div><div><br /></div><div><div> </div><div><br /><br /><br /><br /><br /><br />Alex and I spent a good portion of the day at Orchard Valley <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Coffee</span>, our usual study spot. Alex is a pro studier, he sits down, opens his book and is able to just get down to <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">business</span>. I on the other hand have to suffer through a long drawn out process of distraction before anything <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">actually</span> gets done (you dear reader are at this moment privy to this process, as writing this post is serving as a means of distraction). So while he was getting shit done I sat around and checked my E-mail, <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">arranged</span> and <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">rearranged</span> my pile of notes, eavesdropped on other people's conversations and engaged in <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">various</span> other time wasting activities. About twenty minutes into my procrastinating I noticed it. Snow, a huge pile of man made snow was set up one one of the side streets outside of the coffee shop, and there were kids sledding down it and throwing snowballs. I grabbed my tea, abandoned all of my good intentions of studying for my physiology final and went to check out this strange <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">anomaly</span>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZMEOGW-OSsanxb-OB5Cm3PJLPlmnk-lPLQmXE4AhbJNi9Q1lxNWMrSUTNLsFPNeqetSScyC9JudgEbjU6Qzrg1FfjmL_i3GZfMeK9GPrIZdRErpMW0uqZbYf19pJJ_tZ1798722fZR0/s1600-h/December+2009+032.jpg"><img style="margin: 0px 0px 10px 10px; width: 334px; float: right; height: 236px;" id="BLOGGER_PHOTO_ID_5412250309687479586" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZMEOGW-OSsanxb-OB5Cm3PJLPlmnk-lPLQmXE4AhbJNi9Q1lxNWMrSUTNLsFPNeqetSScyC9JudgEbjU6Qzrg1FfjmL_i3GZfMeK9GPrIZdRErpMW0uqZbYf19pJJ_tZ1798722fZR0/s320/December+2009+032.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><div><br /><br /><br />Here's the thing, it was probably fifty degrees out yesterday, jacket weather, but not really very cold. Despite this fact, the side street was freezing, and slushy, and there were the sounds of snow crunching under boots and sleds and the solid thwacking sounds of snowballs banging into kids. It was winter, and not just our usual lackluster California winter. This random, huge pile of snow managed to bring real winter to our neck of the woods. And real winter is not something that we get a whole lot of around here. So <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">basically</span> that was awesome.<br /><br /></div><div> </div><div> </div><div> </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><img style="margin: 0px auto 10px; text-align: center; width: 345px; display: block; height: 258px;" id="BLOGGER_PHOTO_ID_5412253145153517714" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0bheklNy3V6k4ocuwjsyZQnsO12cP3eEzb7kA_DB70AIJvlvSYEA_jaY3njfv2Cd8hai6bUhAXyQROnDzs2L-vCXxqQwJX71paf7kJjO0jCcTi3Cchw3ihYA4ilpYOv9Ra8toK_1jev0/s320/IMG_1088.JPG" border="0" /><br /><div>In honor of the snow we decided to make soup for dinner. This is not an <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">uncommon</span> event at our place because soup is without a doubt my all time favorite food. I like brownies, and burritos and pizza, and pasta and salad but I LOVE soup. Almost as much as I love soup, I love both artichokes and squash, so after margaritas at <span id="SPELLING_ERROR_9" class="blsp-spelling-error"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Aqui</span></span>, this <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">weird</span> sort of new wave fusion <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">Mexican</span> <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">restaurant</span> downtown, Alex and I walked to <span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">Safeway</span> and rounded up everything we needed for butternut squash soup and braised artichokes with shallots. </div><br /><br /><div></div><img style="margin: 0px auto 10px; text-align: center; width: 369px; display: block; height: 229px;" id="BLOGGER_PHOTO_ID_5412231094622908626" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRKn1X7cJ0PJW1olaW7uekmjKFwn4qxPAhcmZOF1KQ13808zvDUlS5FOptJ4M-3umG9MW7A-cDB0-6ktZaJk5v5D40orw8BR7fVvEunlGm2IOEuIVusJFjWCcfl6ssvaRjEuAL3_kqwI/s320/IMG_1016.JPG" border="0" /><br /><div>Both of the <span id="SPELLING_ERROR_14" class="blsp-spelling-corrected">recipes</span> were from my lovely and strikingly green Gourmet Today cookbook. That thing is a <span id="SPELLING_ERROR_15" class="blsp-spelling-corrected">beauty</span>, its huge and has not only every <span id="SPELLING_ERROR_16" class="blsp-spelling-corrected">recipe</span> you could ever want to make but also little <span id="SPELLING_ERROR_17" class="blsp-spelling-corrected">intros</span> by Ruth <span id="SPELLING_ERROR_18" class="blsp-spelling-error"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Reichel</span></span> who I adore. Lets start with those <span id="SPELLING_ERROR_19" class="blsp-spelling-corrected">artichokes</span> shall we? </div></div><div><br /><br /></div><p><strong>Braised Baby Artichokes and Shallots</strong></p><p><em>Adapted from Gourmet Today</em></p><p>Notice that the <span id="SPELLING_ERROR_20" class="blsp-spelling-corrected">recipe</span> is for baby <span id="SPELLING_ERROR_21" class="blsp-spelling-corrected">artichokes</span>-we could not find any so we used regular sized artichokes and have written out the <span id="SPELLING_ERROR_22" class="blsp-spelling-corrected">recipe</span> as we made it<br /></p><ul><li>3 lbs artichokes</li></ul><ul><li>1 lemon halved</li><br /><li>1 <span id="SPELLING_ERROR_23" class="blsp-spelling-error"><span id="SPELLING_ERROR_2" class="blsp-spelling-error">tbl</span></span> unsalted butter</li><br /><li>2 shallots chopped</li></ul><ul><li>1/2 cup chicken stock</li><br /><li>1/2 cup dry white wine</li></ul><p>The first thing you have to do is trim the stems and cut the top of the artichokes off. I also removed some of the outer leaves but I suppose you could leave them all on if you wanted to.</p><p>Cut the artichokes into fourths and remove the thistle from the inside. Make sure you get all of the hairy bits, they are not so tasty. Throw the artichokes in a bowl and squeeze the lemon juice over them.</p><p>Melt the butter in the skillet and add the shallots, artichokes, and lemon halves. Let cook for about 5 minutes and them add the wine and chicken stock. Cover and cook for about 10 minutes or until the artichokes are tender at the heart.</p><div><br /><br /></div><p><strong>Chunky butternut Squash, White Bean and Tomato Soup</strong></p><p><em>Adapted from Gourmet Today</em><br /></p><ul><br /><li>One large garlic clove minced</li><br /><li>2 <span id="SPELLING_ERROR_24" class="blsp-spelling-error"><span id="SPELLING_ERROR_3" class="blsp-spelling-error">tbl</span></span> olive oil</li><br /><li>1/2 butternut squash seeded, peeled and cut up into <span id="SPELLING_ERROR_25" class="blsp-spelling-error"><span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">pieces</span></span></li><br /><li>1 3/4 chicken stock</li><br /><li>16 oz can of white beans rinsed and drained</li><br /><li>16oz can of canned tomatoes chopped up (we used the juices as well but you could omit them)</li><br /><li>1 teaspoon chopped sage</li></ul><ul><li>1/4 cup <span id="SPELLING_ERROR_26" class="blsp-spelling-error"><span id="SPELLING_ERROR_5" class="blsp-spelling-error">parmigiano</span></span>-<span id="SPELLING_ERROR_27" class="blsp-spelling-error"><span id="SPELLING_ERROR_6" class="blsp-spelling-error">regiano</span></span> shredded</li><br /><li>Salt and pepper</li></ul><div><br /></div><p>Optional for topping (it is so worth it, the seeds were delicious!)<br /></p><ul><li>Shaved <span id="SPELLING_ERROR_28" class="blsp-spelling-error"><span id="SPELLING_ERROR_7" class="blsp-spelling-error">parmigiano</span></span>-<span id="SPELLING_ERROR_29" class="blsp-spelling-error"><span id="SPELLING_ERROR_8" class="blsp-spelling-error">regiano</span></span></li><br /><li>1/4 cup green <span id="SPELLING_ERROR_30" class="blsp-spelling-error">hulled</span> pumpkin seeds<br /><br /></li></ul><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPp3mGej1tvPzAL4hilg774nMBe600ykJF1h5TszlYPOKe4YcqKahBnzMObSGNAsaNKmZ-feOWtI1DPp-qz7zBxdYWoTQXBrS-0s6BA5rbWjI0EaigPwMkpPnSXCS0Y2dVVD-7EITXHw/s1600-h/IMG_1030.JPG"><img style="margin: 0px 10px 10px 0px; width: 395px; float: left; height: 285px;" id="BLOGGER_PHOTO_ID_5412231231050133298" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPp3mGej1tvPzAL4hilg774nMBe600ykJF1h5TszlYPOKe4YcqKahBnzMObSGNAsaNKmZ-feOWtI1DPp-qz7zBxdYWoTQXBrS-0s6BA5rbWjI0EaigPwMkpPnSXCS0Y2dVVD-7EITXHw/s320/IMG_1030.JPG" border="0" /></a></p> <p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>Heat one <span id="SPELLING_ERROR_31" class="blsp-spelling-error"><span id="SPELLING_ERROR_9" class="blsp-spelling-error">tbl</span></span> of the oil in a soup pan and add garlic-stir frequently for about a minute. Once the garlic is golden add the squash, water, chicken stock, beans, tomatoes and sage. Allow the mixture to come to a simmer then cover and let cook for about 20 minutes while stirring occasionally.</p><div><br /></div><p>In the mean time throw those pretty little pumpkin seeds into a skillet with the other <span id="SPELLING_ERROR_32" class="blsp-spelling-error"><span id="SPELLING_ERROR_10" class="blsp-spelling-error">tbl</span></span> of oil. Cook the seeds on medium heat for about 5 minutes stirring all the while. Once the seeds are slightly browned they are done.</p><div><br /></div><p>Place seeds in a bowl and mix with salt.</p><p>Once the soup has been cooking for 20 minutes mash up some of the squash to <span id="SPELLING_ERROR_33" class="blsp-spelling-error">thicken</span> the soup. This can be done with a fork, but I used my new immersion blender because, well its new and I love it and I wanted to. I did not <span id="SPELLING_ERROR_34" class="blsp-spelling-corrected">entirely</span> blend the soup, but just broke up some of the larger chunks.</p><p>Turn off the heat and mix in the cheese, salt and pepper.</p><p>Serve the soup in warm bowls, sprinkle with the toasted pumpkin seeds and more cheese.</p></div>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com0tag:blogger.com,1999:blog-733892779028878961.post-63154857615122529362009-12-04T22:20:00.000-08:002009-12-10T23:15:25.565-08:00It's taco Night (oh what a night)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmb5kC79IePdhyphenhyphen49dWXFe3BfhTj2uU3VkbTF2wjgi0gep8GOGWV2Yu45glffQarn9IkxMrjEphhbbxgqadMM3TcQPzcEBs-V8_aYwqMhnqzc1LXao9mvvuLmKd35g6e31DECk58JuJs8/s1600-h/IMG_0997.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 362px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmb5kC79IePdhyphenhyphen49dWXFe3BfhTj2uU3VkbTF2wjgi0gep8GOGWV2Yu45glffQarn9IkxMrjEphhbbxgqadMM3TcQPzcEBs-V8_aYwqMhnqzc1LXao9mvvuLmKd35g6e31DECk58JuJs8/s320/IMG_0997.JPG" alt="" id="BLOGGER_PHOTO_ID_5411634276926819554" border="0" /></a><br />We had friends over for tacos last night. Taco night is just about my favorite thing to host in the whole world. There is something so relaxed about a taco shindig. We put everything out, let people make their own plate, and also have enough salsa and beer or margaritas to go around.<br /><br />I am an equal opportunity taco eater. Carnitas, Chicken, Stake whatever...but I am beginning to think that fish just might be my favorite. There is something so amazing about slathering a fillet of fish in spices and lime juice and then wrapping it up in a tortilla with black beans, cheese and avocado. Each drippy, spicy, fresh bite is sooo good that it is hard for those other tacos to compete.<br /><br />The night was perfect, low key but full of laughter and people talking with their mouths full of partial masticated deliciousness.<br /><br />Thanks to the amazing, awe inspiring Molly Wizenberg (if you have not read her blog, which if you are into food I'm sure you have you have, its amazing and you have to. Seriously, like now. Orangette.blogspot.com) we have been making our own tortillas as of late. I suggest you try it sometime and you can find the recipe on the recipe index on Ms. Wizenbergs blog, but store bought work fine of course. Along with the fish and black beans (just canned with a little cayanne and chili pepper mixed in) we had avocado, queso fresco, purple cabbage, red onion and yellow tomatoes. Oh and of course lime.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVaCX6H-ODjamV8C8tT6tfr4n9MX4wFPsa0K98FWrOMG7Va9ghXYHS4yRjUEg-KSIAeseReRmCqEHwaZNjPHQ9y1lSc50C1Ud0dTlt7FXp8IMEiOo8SvXzP0zT-KPb9HmqecT8Qw7ulQ/s1600-h/IMG_0990.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 245px; height: 332px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVaCX6H-ODjamV8C8tT6tfr4n9MX4wFPsa0K98FWrOMG7Va9ghXYHS4yRjUEg-KSIAeseReRmCqEHwaZNjPHQ9y1lSc50C1Ud0dTlt7FXp8IMEiOo8SvXzP0zT-KPb9HmqecT8Qw7ulQ/s320/IMG_0990.JPG" alt="" id="BLOGGER_PHOTO_ID_5411649722967970370" border="0" /></a>The fish-<br />We tried basa swai for the first time because it was on sale and it cooked up really nicely, very tender, good taco fish. It is not a very fishy fish though it sort of takes on the taste of what you cook it with. Tilapia or another white fish would work well cooked this way also.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tb3gahlQT-nvagbFubcW-ZcBgSkUSKJ2ucCMB8z0nHkGs6HytXvS2j7D8ueMTxLyTeWqgQvgu-axYgfGKuowuHaDV9_PTDj9FW-rY0yks3GSb2cuAft322GQno9qMSss_HEaDrWIrno/s1600-h/IMG_0988.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 242px; height: 323px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tb3gahlQT-nvagbFubcW-ZcBgSkUSKJ2ucCMB8z0nHkGs6HytXvS2j7D8ueMTxLyTeWqgQvgu-axYgfGKuowuHaDV9_PTDj9FW-rY0yks3GSb2cuAft322GQno9qMSss_HEaDrWIrno/s320/IMG_0988.JPG" alt="" id="BLOGGER_PHOTO_ID_5411637279668931730" border="0" /></a>Before you think about beginning to cook you need to do two things:<br />Make a margarita or open a beer for anyone that is present and put on Rodrigo y Gabriela's album 11:11. Trust us on this one it will put you in the mood for tacos.<br /><blockquote></blockquote><br /><br /><br /><br /><br /><br />Fish Tacos: Serves four<br /><br /><ul><li>1 lb Basa Swai</li><li>1 lime cut into thin slices<br /></li><li>1/8 cup thinly sliced red onion</li><li>1/4 tsp chili powder</li><li>1 tbl. Olive Oil</li><li>Salt and Pepper to taste</li></ul>Preheat the oven to 400 degrees<br /><br />Either spray a Pyrex with cooking spray or lightly coat with olive oil.<br /><br />Coat the fish fillet(s) with salt and pepper and chili powder then place in the Pyrex and drizzle the oil over the fillets.<br /><br />Place rounds of lime on top of the fish and scatter the onion throughout the pan as well as on top of the fish.<br /><br />Cover the Pyrex with aluminum foil and put it in the oven. Let it bake for 20 minutes.<br /><br />Remove the fish from the oven and set it to broil. Remove the aluminum foil and place the dish under the broiler. Watch the fish closely, it should take about 5-10 minutes for it to brown a bit on top depending on the placement of the rack and you oven.<br /><br />Easy right? When the fish is done take it out and let it sit for a minute and then put it on a platter and let people serve themselves. Seriously, I am telling you: TACO NIGHT, do it.<br /><br />Serve with black beans spiced with cayenne and chili powder, avocado, queso fresco, whatever veggies you want, and salsa. If we had sour cream we would have used that too, but sadly we were lacking in that department.nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com0tag:blogger.com,1999:blog-733892779028878961.post-62903365405271854842009-12-04T07:42:00.001-08:002009-12-10T23:17:12.847-08:00Cheery! Yet exhausted...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4J-PnB4Znz5fzJNxlrtJuA-6ltlk_wHKqlWKE4_aK6Sk7SG3Hhv_lBGIZ9sC8zRCRM7zmV5jcpwzrqYhih4S6GdAErG_IJCfJSwe6IoxaZXGogli2IZjSLkY0rotoO_JQt8IToyLQZUs/s1600-h/IMG_0998.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 419px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4J-PnB4Znz5fzJNxlrtJuA-6ltlk_wHKqlWKE4_aK6Sk7SG3Hhv_lBGIZ9sC8zRCRM7zmV5jcpwzrqYhih4S6GdAErG_IJCfJSwe6IoxaZXGogli2IZjSLkY0rotoO_JQt8IToyLQZUs/s320/IMG_0998.JPG" alt="" id="BLOGGER_PHOTO_ID_5411429127909698930" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />It is early, and Alex and I have been managing on six or less hours of sleep for about a week now, and I am a person that NEEDS sleep. It seems to me that there is this black hole at the end of every semester where the days loose an hour or so and you gain an extra five hours of stuff to get done. I always end up sort of treading water for the last two weeks. There is a silver lining however.<br /><br />We have an advent calendar that I got last year and I stuffed it with mini candy canes. Generally I am not really a fan of any candy that can't be chewed, I don't really have the patience to suck on anything so I always end up biting down and invariably I get hurt in the process. Its just not pleasant. I discovered a few years ago that when plunked into my coffee candy canes do not pose this particular problem and therefore I am better able to enjoy them. It's one of those little things during this time of year that reminds me that despite being crazed I am in theory supposed to be enjoying the season and taking a little time to be merry.<br /><br />Now, if you are going to try this I have two suggestions-<br /><br />The first is to also use eggnog as your creamer. I know, this is horrible so far as health goes (trust me, in pre-nursing class all they do is tell you how awful you are treating your body...it's a real problem as some of the things I enjoy, such as candy and eggnog in my coffee...) but to compromise I use lowfat nogg. Because that makes it healthy. It just tastes so christmassy with the peppermint and the nutmeg flavors all mixed together!!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkJT9NoVC8eDHlGstgWcF9xmaTRleYllK_jNNycVX2nddWhwR8bqf7DrrWHnaKhw5anU-eLadFkw-LTJQGgVP6vDSQhFTlvMkrPpTwP8AKlfXKAgkE6pJUF4xCmM17_yrBWq6wgJtv7k/s1600-h/IMG_0999.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 248px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkJT9NoVC8eDHlGstgWcF9xmaTRleYllK_jNNycVX2nddWhwR8bqf7DrrWHnaKhw5anU-eLadFkw-LTJQGgVP6vDSQhFTlvMkrPpTwP8AKlfXKAgkE6pJUF4xCmM17_yrBWq6wgJtv7k/s320/IMG_0999.JPG" alt="" id="BLOGGER_PHOTO_ID_5411429115486308626" border="0" /></a>The second is not to stir the coffee too much. If you just give it a quick stir and let the cane dissolve as you drink it you get this little pocket of candy cane goodness at the bottom. The sad thing is that this one sip of candy cane has been the highlight of my day for the past four mornings...<br /><br /><br /><br />Anyhow, I am off to volunteer at the hospital which is sort of a love/hate endeavor. I love being there and around everything, but I rarely get to do anything cool so I sort of just stare longingly at the nurses as they work and oogle all of the nursing students that are doing there clinicals. It's getting embarrassing. I have a feeling that when people see me coming the mumble "oh god the staring girl" under their breath. The upshot is that I do get to spend a lot of time talking to patients as I discharge them which is nice, and I push people in wheelchairs and get to wear a badge, both things that make me feel official.nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com0tag:blogger.com,1999:blog-733892779028878961.post-76567633328877276302009-12-02T23:10:00.000-08:002009-12-10T23:22:34.000-08:00Fries and Eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1mJAApbFZBPhTNjgGnlayhyphenhyphendRZ-06HUQJZnlpQqsgNmQMWbOqcRQCf9-ujkbxYy_srVHB5_USF2mi_GzlGgz74vKIJi3FRN3u-8OdSqFHFbiFubsSQQGDKt4Fmbta6kLnoWotfZc3Gk/s1600-h/IMG_0963(1).JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 428px; height: 247px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1mJAApbFZBPhTNjgGnlayhyphenhyphendRZ-06HUQJZnlpQqsgNmQMWbOqcRQCf9-ujkbxYy_srVHB5_USF2mi_GzlGgz74vKIJi3FRN3u-8OdSqFHFbiFubsSQQGDKt4Fmbta6kLnoWotfZc3Gk/s320/IMG_0963(1).JPG" alt="" id="BLOGGER_PHOTO_ID_5410914071464178322" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3RldNc-VsaELaQ0guLDrF77eQ2tMdcUHiSNuPLb0I_E2VFUK81txpZptw3-NOJPlJLOemXwDE8P9qMr0dXroTRdlhVhX2BwUR9FqY4sAasFTnhvNvIH3WCAM43FxNgZQQp8JlxdjkwM/s1600-h/IMG_0957.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 207px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3RldNc-VsaELaQ0guLDrF77eQ2tMdcUHiSNuPLb0I_E2VFUK81txpZptw3-NOJPlJLOemXwDE8P9qMr0dXroTRdlhVhX2BwUR9FqY4sAasFTnhvNvIH3WCAM43FxNgZQQp8JlxdjkwM/s320/IMG_0957.JPG" alt="" id="BLOGGER_PHOTO_ID_5410912960801336882" border="0" /></a>Here is a little something I made for dinner. This is Alex by the way. Anyways, I love garlic fries, and so tonight I attempted to make some. And of course I decided to make them with some over easy eggs. I guess you could call it breakfast for dinner. <br /><br />Are fries a breakfast food?<br /><br />1 good potato, peeled and sliced<br />1 Tbsp cayenne pepper<br />1 Tsp salt<br />1 Tsp black pepper<br />2-3 Tbsp olive oil<br />1/4 cup Panko bread crumbs<br />1-2 Tbsp Herbs de Provence (can substitute w/ other herbs)<br /><span style="font-style: italic;">3-4 cloves garlic</span>, more if warding off vampires...<br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQvFx0MjTpr1J6IRfIqHIVtpG5xs6bOhDUzrnbIdori_09uc3Jy0xz627eyqKkoDDBqlBTeGwVl_HN00xfqY11Bb53kl3Ugf8VgJt2ByGQhBgg4ElArbeR12eegMoHVMi5zpaDw4fDiM/s1600-h/IMG_0973.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 282px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQvFx0MjTpr1J6IRfIqHIVtpG5xs6bOhDUzrnbIdori_09uc3Jy0xz627eyqKkoDDBqlBTeGwVl_HN00xfqY11Bb53kl3Ugf8VgJt2ByGQhBgg4ElArbeR12eegMoHVMi5zpaDw4fDiM/s320/IMG_0973.JPG" alt="" id="BLOGGER_PHOTO_ID_5410916314243484946" border="0" /></a>Over medium heat add 2-3 tablespoons olive oil and a teaspoon salt. Wait for the oil to heat but don't let it burn. Have the potato peeled and chopped into slices, and place in the hot oil. Cook for ~15 minutes while flipping the potatoes occasionally to make sure they don't burn. I am prone to burning the food and I'll tell ya it is not so good. Ok, once the potatoes have browned some add the cayenne pepper, herbs, and chopped garlic. Reduce the heat to medium low so the garlic doesn't burn and cook for anther 5 minutes, still flipping the potato slices a couple times. Add the Panko bread crumbs, enough so that the potato slices are well covered and the crumbs give it a good texture.<br /><br /><br />The eggs are pretty simple and I am not the best at making them so I won't try to give tips on their preparation. This rudimentary recipe can easily be doubled if you are cooking for two or quadrupled etc.<br /><br />Here it is! Nom nom!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFjOCHQvah8dHfrK6dDADosOY9i1JFdkQJnD874oDuLmCiv0sLTerp4RcGsv0ioV-fSA-gbAwzTIEiYh2XgjVME8NzBvYnqLrR1lAr9m1DiiMlSPcQGyFfsOmVcjjFgnu6M9Xbs-rUHk/s1600-h/IMG_0980.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 444px; height: 331px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFjOCHQvah8dHfrK6dDADosOY9i1JFdkQJnD874oDuLmCiv0sLTerp4RcGsv0ioV-fSA-gbAwzTIEiYh2XgjVME8NzBvYnqLrR1lAr9m1DiiMlSPcQGyFfsOmVcjjFgnu6M9Xbs-rUHk/s320/IMG_0980.JPG" alt="" id="BLOGGER_PHOTO_ID_5410917848076306178" border="0" /></a><br />...and how about that smiley...<br /></div>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com0tag:blogger.com,1999:blog-733892779028878961.post-1934805153308743392009-12-02T21:26:00.000-08:002009-12-02T22:43:30.061-08:00Fall in December<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftOFlpMEZxeywKsRviqyt-v8O-3AarkXQPzbtLVHSW3fH2Brh-_7wwTREOBRahqGFpLbmN6x42rfXnS9sCnmJxLt8-35slXfTICpDTMANt_tBzRbr9RqBTef2xwAsJa76u-tg1i0kfZc/s1600-h/HPIM3644.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 204px; FLOAT: left; HEIGHT: 285px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410888009273791026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftOFlpMEZxeywKsRviqyt-v8O-3AarkXQPzbtLVHSW3fH2Brh-_7wwTREOBRahqGFpLbmN6x42rfXnS9sCnmJxLt8-35slXfTICpDTMANt_tBzRbr9RqBTef2xwAsJa76u-tg1i0kfZc/s320/HPIM3644.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgtO3PFy8nySIZ5gZq0Lc-YiTE3TRfBcCEfgU-6ux_mGqStrp9KIyUM5-tNNt4lB6ZTom6g2vkijdlR0SYsnz2M99T-mjk5bxsB8E_w-ksTTid-2dg2j1KvJtOGiyVO2XFaMoBY5PctU/s1600-h/HPIM3645.JPG"><img style="WIDTH: 201px; HEIGHT: 284px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410887750212047522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgtO3PFy8nySIZ5gZq0Lc-YiTE3TRfBcCEfgU-6ux_mGqStrp9KIyUM5-tNNt4lB6ZTom6g2vkijdlR0SYsnz2M99T-mjk5bxsB8E_w-ksTTid-2dg2j1KvJtOGiyVO2XFaMoBY5PctU/s320/HPIM3645.JPG" /></a><br /><br /><br /><br />It may have been cold out today but it was beautiful. We live in California (South San Francisco Bay Area to be exact) and it is often nice out, but today was different. It was foggy in the morning, and then around 11 the fog lifted and there was literally not a cloud in the sky all day. In our area it is currently the time of year when the trees really start to turn. I guess we get fall just as the rest of the country sees the first signs of full blown winter. So a clear blue sky + fiery red orange and yellow trees resulted in one of the nicest days we have had in months, and likely one of the last clear days we will see for some time to come. Luckily for me I work in Almaden Valley as a nanny and there is tons of open space out there, so I was able to document the existance of the sun before the onslaught of coulds obscure it from our memory.<br />One of the other perks of being a nanny is that it affords me the opportunity to cook at work with the kids. So today I did something brave. I made a cake that is decidedly healthy and trust me, with the kids I watch this is a bit of a risk, they are serious about their treats!<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlI_ujxFDkFGoeqxRAJ1VWYt4h9PzYw_Q0u1WlDVTfRL7tPIx6H3CKMa1TeoHZ1I8Xa2ZASqCdaOqorjRNYi3eHYqD5Y8-nJBSWCOe72umGr2jnDn0KpwLAPhu56fCKJCNxYhcrYkalAA/s1600-h/HPIM3647.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 225px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410888503734057666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlI_ujxFDkFGoeqxRAJ1VWYt4h9PzYw_Q0u1WlDVTfRL7tPIx6H3CKMa1TeoHZ1I8Xa2ZASqCdaOqorjRNYi3eHYqD5Y8-nJBSWCOe72umGr2jnDn0KpwLAPhu56fCKJCNxYhcrYkalAA/s320/HPIM3647.JPG" /></a>Since it has come out I have been curious/fearful of Jessica Seinfeld's book "Deceptively Delicious." For those of you that don't know Jerry Seinfeld's wife put out a cook book devoted to tricking kids into eating healthy. This is a childcare tactic that I find a bit off putting, but when I was at the Library with the kids last week her book was on display and I grabbed it compulsively on the way out the door. So today I let my four year old charge pick a recipe and we made it together.<br /><br /><br /><br /><br /><p>She picked chocolate chip cupcakes, but she wanted it to be brea<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMw1LWnN-DtOOgr3NGDUAVlJSFLUV4ledir1_tydPRL9pWG1cz1kYhQynii6VYqfh_4YSGvb0hX0RroKhWhbl9h467ALNtaQqo7g7Y8He9bgj_gufiNo0-s-mJyxWkv-wF22izpyWr3Po/s1600-h/HPIM3655.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 239px; FLOAT: right; HEIGHT: 169px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410888935715177906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMw1LWnN-DtOOgr3NGDUAVlJSFLUV4ledir1_tydPRL9pWG1cz1kYhQynii6VYqfh_4YSGvb0hX0RroKhWhbl9h467ALNtaQqo7g7Y8He9bgj_gufiNo0-s-mJyxWkv-wF22izpyWr3Po/s320/HPIM3655.JPG" /></a>d, so we cooked it in a bread pan. The recipe has no eggs, 1/2 cup of sugar, pureed pumpkin and squash (it called for yellow, but I used acorn) and the most fear inspiering fact of all, NO BUTTER. Yikes!! Oddly enough the bread turned out prettygoo, despite it being rather orange, and smelling like popcorn while it cooked. I don't think that any kid would be fooled into thinking it was a "real cupcake" but they would of course accept it as a treat. For those of you who are brave enough to try vegetable laced cupcakes or bread, here you go.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gbbS6v-WeSgH6fpp_DByApWNft8J7Psgk2jgGvI3PlYvfDvi7THcJFUbgTuqYlk_CA5_Jn85wEJBZR4WN5een2iDCB2odnflTgxIArghNSaheg2rvlKfycF41cLsI_iNdwvFfpn5jV8/s1600-h/tn.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 195px; FLOAT: left; HEIGHT: 143px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410889996575729202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gbbS6v-WeSgH6fpp_DByApWNft8J7Psgk2jgGvI3PlYvfDvi7THcJFUbgTuqYlk_CA5_Jn85wEJBZR4WN5een2iDCB2odnflTgxIArghNSaheg2rvlKfycF41cLsI_iNdwvFfpn5jV8/s320/tn.jpg" /></a></p><p> </p><p>AND, I feel it is only fair for me to offer up what our cooking soundtrack for this afternoon was as I find that what you listen to while you cook may actualy be one of the morst important things of all. Todays pick: Paul Simon's "Graceland"<br /><br /></p><strong></strong><p><strong></strong></p><p></p><p><strong></strong> </p><p><strong></strong> </p><p><strong>Chocolate Chip Muffins</strong><br />Adapted from Jessica Seinfeld's Recipe in "Deceptively Delicious"<br />-One c. pumpkin puree (I used canned pumpkin)<br /><br />1/2 c. pureed acorn squash (I just microwaved squash and mashed it with a fork)<br />1/2 c. firmly packed brown sugar<br />1/2 c. water<br />1/2 c. canola oil<br />1 tsp. Vanilla extract<br />2 1/4 c. Flour<br />1 1/2 tsp baking soda<br />1/2 tsp salt<br />3/4 c. semi sweet chocolate chips<br /><br />Preheat the oven to 350*<br />-Use oil or butter to coat a bread pan or muffin tin (muffin liners are fine too)<br />-In a large bowl mix the pumpkin, squash, water, oil and vanilla.<br />-Add the flour, baking soda, salt and the chocolate chips and mix well<br />-Pour the batter in to the pan that you are using and pop it into the oven. The cupcakes should take about 20-30 minutes, and baking it in a bread pan took about 50 minutes. The bread/cupcakes are done when an inserted toothpick comes out clean.</p>nom. nom. nom.http://www.blogger.com/profile/15437060869839106491noreply@blogger.com2