tag:blogger.com,1999:blog-33399117498131375642024-03-05T07:39:42.163-05:00Less is MorbierCarriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-3339911749813137564.post-37644970674947350442011-07-25T09:54:00.012-04:002011-07-25T11:30:40.594-04:00ingredient: DORADE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8GRiacbBl9lZh0BfJ03i9dg8RZJ1U-R4aClqWeWxNPWVnO-XcEJ4U0GbbpOG6h-io0r0gIDP0au5C75mr6bFmhwogD3lK4Pzs3cFC-KCPW_3QOFF9qCHRLEeVayvatpq92JhQGZEHcU/s1600/DSC_0088.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8GRiacbBl9lZh0BfJ03i9dg8RZJ1U-R4aClqWeWxNPWVnO-XcEJ4U0GbbpOG6h-io0r0gIDP0au5C75mr6bFmhwogD3lK4Pzs3cFC-KCPW_3QOFF9qCHRLEeVayvatpq92JhQGZEHcU/s400/DSC_0088.JPG" alt="" id="BLOGGER_PHOTO_ID_5633290246574637714" border="0" /></a><br />There are some highly talented people working in Aquatic Public Relations. The most famous example might be the transformation of the Patagonion Toothfish<br /><br /><div style="text-align: center;"> i.e this guy:<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKaAOrTzZS5oWLAN19xvPFw_vJbsH_MUpHghA_G_iCn8y-SGIx1BshN_B3yA8ynMApjyvQrT_4U2zC9efmesV_uRUSvAAU0ganscltZrpjx4VfWtEkJJkmHicuLLsRFWp4uLHZVQGmT8/s1600/chilean-sea-bass.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKaAOrTzZS5oWLAN19xvPFw_vJbsH_MUpHghA_G_iCn8y-SGIx1BshN_B3yA8ynMApjyvQrT_4U2zC9efmesV_uRUSvAAU0ganscltZrpjx4VfWtEkJJkmHicuLLsRFWp4uLHZVQGmT8/s320/chilean-sea-bass.jpg" alt="" id="BLOGGER_PHOTO_ID_5633291668778459826" border="0" /></a><br />to "Chilean Sea Bass." What's in a name? You ask. Well, after it gained its much more user-friendly name, the species became so popular that it's now completely over-fished. Having seen the huge differences a simple name change can make, the P.R reps for Gilt-head Sea Bream got on the case. They decided that henceforth on menus everywhere, this Mediterranean fish would now be called by its much more pleasant French name: Dorade.<br /><br />Dorade are a relatively small fish, usually ranging from 6 to 9 pounds. They have shiny silver scales and a tender white flesh. The flavor of the fish is meaty and slightly sweet. Though the Italians call them <span style="font-style: italic;">orata</span> and the Portuguese call them <span style="font-style: italic;">dourada</span> and the Greeks call them <span style="font-style: italic;">tsipoúra</span>, there are a few sure-fire ways to cook these fish. The first option is grilling the fish whole, which is no surprise given how Europeans love presentation. You'll often find this fish stuffed with herbs and laid on a platter so a bevy of men can fight over who gets to eat the cheeks and eyes. Another popular method is to throw Dorade in a seafood stew. It holds up well to cooking so it's a staple of Provencal bouillabaisse and zuppa di pesce alla Romana. But my new favorite method involves a whole lot of salt.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eAY9BJ3ed9xgnS7_KjFK2KPa23-4G0D9LXJj-G1CD7ARRgkhceG73xCqv7OvJe8jGGdgvTMWQgI8x5mG2DW5jahDmbsDqIMtLQcgXLyAEb-h69lHTsv27l54DEAUxx-c8k2CxS-iGao/s1600/DSC_0084.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 237px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eAY9BJ3ed9xgnS7_KjFK2KPa23-4G0D9LXJj-G1CD7ARRgkhceG73xCqv7OvJe8jGGdgvTMWQgI8x5mG2DW5jahDmbsDqIMtLQcgXLyAEb-h69lHTsv27l54DEAUxx-c8k2CxS-iGao/s400/DSC_0084.JPG" alt="" id="BLOGGER_PHOTO_ID_5633291371936990450" border="0" /></a><br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;">Salt-Crusted Dorade Stuffed with Herbs</span> <span style="font-size:180%;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXw5GyhrU1IeGsi8OzzojdSKirIM58dB9S0bQjkKwI2TYkTliysnWlhIwsmi71JhDayOWLWLIIFqZsxKLYY8PxohZj4hMPG2doeW__InAVd4a7G33CGcMhFLhMRaKkKdG6dMUJVzQt6KI/s1600/DSC_0070.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXw5GyhrU1IeGsi8OzzojdSKirIM58dB9S0bQjkKwI2TYkTliysnWlhIwsmi71JhDayOWLWLIIFqZsxKLYY8PxohZj4hMPG2doeW__InAVd4a7G33CGcMhFLhMRaKkKdG6dMUJVzQt6KI/s400/DSC_0070.JPG" alt="" id="BLOGGER_PHOTO_ID_5633295480653887074" border="0" /></a> <div style="text-align: left;"><br /><span style="font-weight: normal;">I've always wanted to make salt-crusted fish. You can't really beat the wow-factor of packing a whole fish in a few pounds of salt, baking it, then cracking open the salt casing like an Arctic explorer uncovering long-lost natural treasures. Or baby penguins.<br /><br />Luckily one of the benefits of having to pump out new recipes every week for a themed-menu column is that I have the perfect excuse to try out new techniques. So it was about a week ago, with many pounds of salt and some whole Bronzino in hand, that I first attempted salt-crusting. The results were amazing. It was fun, easy, and, most importantly, the fish turned out supremely moist and delicious. Unlike some other recipes I've done once and will never attempt again (let me warn you now: making jam to store for the winter just isn't worth the sterilization process), salt-crusting is now a favorite technique. The salt keeps all the moisture trapped inside the fish, but because the salt is outside of the flesh, there is no salt actually imparted into the flavor.<br /><br />The best thing about my local fish store is that they're always bringing in new varieties of fish, leading me to discover fishy wonders I didn't know existed (hello, sablefish). When I saw some Dorade in the ice-packed window display, I knew that these pretty silver fish had to come home with me, and that they would end their days roasting in a block of salt. Well, the results was just as delicious as the bronzino. After cracking open the salt and removing the flesh, we had tender, sweet fish fillets scented with rosemary and lemon. <span style="font-weight: bold;"><br /><br />serves 2, easily doubled<br /><br /></span></span><div style="text-align: center;"><span style="font-weight: normal;">ingredients: </span><br /><br /><span style="font-weight: normal;">one pound Dorade, scales on, insides cleaned</span><br /><span style="font-weight: normal;">2 sprigs rosemary</span><br /><span style="font-weight: normal;">1 lemon, half cut into 1/4 inch slices, other half reserved</span><br /><span style="font-weight: normal;">2 pounds kosher salt </span><br /><span style="font-weight: normal;">6 egg whites</span><br /><span style="font-weight: normal;">extra virgin olive oil</span><br /></div><span style="font-weight: normal;"><br />directions:<br /><br />Preheat oven to 375 degrees. Line a baking sheet with parchment paper.<br /><br />In a large bowl, whisk together egg whites, salt and 1/4 cup water. Lay half the salt over the parchment paper, creating a rectangle that is just larger than the fish.<br /><br />Gently stuff fish with rosemary and lemon slices. Lay fish on top of salt bed. Pat the rest of the salt around the fish, enclosing it completely in the salt crust.<br /><br />Bake the fish until the salt is golden brown and </span><span style="font-weight: normal;">the fish is at an internal temperature of 135 - 140 degrees </span><span style="font-weight: normal;">about 15 minutes.<br /><br />Take fish out of oven and let stand for 10 minutes. Use a knife to crack open salt crust. Discard. Gently remove the two fish fillets.<br /><br /><span style="font-weight: bold;"></span></span> </div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3tNJC7JgskRYRr2fcH_8TgAuETKDQYp7ab-2mEHKWY3vC8xynYSuv7S8jeBpj0AFKRxZwB5f26cby7U60-wAZSb4H_eX92UJ-rZ6uugkvkvzchNQzhvPfd7-hZ84ZXt4g-aIvC0hHKc/s1600/DSC_0073.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3tNJC7JgskRYRr2fcH_8TgAuETKDQYp7ab-2mEHKWY3vC8xynYSuv7S8jeBpj0AFKRxZwB5f26cby7U60-wAZSb4H_eX92UJ-rZ6uugkvkvzchNQzhvPfd7-hZ84ZXt4g-aIvC0hHKc/s400/DSC_0073.JPG" alt="" id="BLOGGER_PHOTO_ID_5633297811458357442" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujH9oY1YDZ2JrbYEh1gvETwkJ1ua0j6TU8B8gBT_TGOzQGE1ZgwvDcaPV1fkgzJZkf3l5o47YMetqFBxde3yW3_FbM9a66vnUyVh_ouv3bNODVBFfo1W6mxsqAL9DeEtH4eOLH2n6Y5Y/s1600/DSC_0075.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 318px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujH9oY1YDZ2JrbYEh1gvETwkJ1ua0j6TU8B8gBT_TGOzQGE1ZgwvDcaPV1fkgzJZkf3l5o47YMetqFBxde3yW3_FbM9a66vnUyVh_ouv3bNODVBFfo1W6mxsqAL9DeEtH4eOLH2n6Y5Y/s400/DSC_0075.JPG" alt="" id="BLOGGER_PHOTO_ID_5633302672953092642" border="0" /></a><br />Serve each fillet with a drizzle of extra virgin olive oil and a squeeze of lemon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQHC2Lr13ztnqT4uKj2-LjEQue4NXXY3v4gam2SD8YxMdk58w7IQ1uHYalp3QnPbOAsZ5HNoRMuFfB9S6qdqiTXJJ2wCWdOlJS96kga1tXChbQ5ZJY82Xnv8gyx827b6Vm15i0SHlCA2M/s1600/DSC_0083.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQHC2Lr13ztnqT4uKj2-LjEQue4NXXY3v4gam2SD8YxMdk58w7IQ1uHYalp3QnPbOAsZ5HNoRMuFfB9S6qdqiTXJJ2wCWdOlJS96kga1tXChbQ5ZJY82Xnv8gyx827b6Vm15i0SHlCA2M/s400/DSC_0083.JPG" alt="" id="BLOGGER_PHOTO_ID_5633300920525428914" border="0" /></a>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com2tag:blogger.com,1999:blog-3339911749813137564.post-38734842542057736872011-07-19T15:37:00.007-04:002011-07-19T16:43:04.775-04:00ingredient: CANTALOUPE<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3M3XaP26UzUVUl5Hwz4Nq6IypkcRY5kJGa3HpKIgI28IIDlQZoEK8vT8LDehQR0KyCSILPoQtgIuYcAuZQG2b-beUu0UUH8rW4MXgNk0CiwBg0-qwtknBKMCdOpb-35awOysFLNjDHQ/s1600/cantaloupe.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3M3XaP26UzUVUl5Hwz4Nq6IypkcRY5kJGa3HpKIgI28IIDlQZoEK8vT8LDehQR0KyCSILPoQtgIuYcAuZQG2b-beUu0UUH8rW4MXgNk0CiwBg0-qwtknBKMCdOpb-35awOysFLNjDHQ/s400/cantaloupe.jpg" alt="" id="BLOGGER_PHOTO_ID_5631164864254958562" border="0" /></a><span style="font-size:78%;">photo from geekspeakllc via <a href="http://www.flickr.com/photos/geekspeak/4564494658/sizes/m/in/photostream/">flikr</a></span><br /></div><br />My family seriously loves cantaloupe. I can't tell you exactly how much poundage we go through every summer, but let's just say that if cantaloupes were cannon balls we could have sunk the Nina, the Pinta, <span style="font-style: italic;">and</span> the Santa Maria.<br /><br />What is it about these melons that I prize above all others? Well, though I do love watermelon, I hate dealing with the seeds. And let's be honest, mushy or bland watermelon is all too common. I like honeydew, but sometimes it's too sweet, or too green applely, and something about it reminds me of bad hotel breakfasts. (Yes, if there was a fruit fault-finding contest I would surely win.) Cantaloupe is juicy yet firm. It's floral without being saccharine, refreshing yet sweet. And hey, if diners caught onto the nutritional benefits of cantaloupe in the 50s, I would hope you've taken notice as well.<br /><br />In fact it's cantaloupe that may have saved the lives of the thousands of chain smoking, cottage cheese and melon- eating, dieting women of yore. Carcinogens in cigarette smoke induce vitamin A deficiency, and just one cup of cantaloupe has one hundred percent of your daily vitamin A. The vitamin A in cantaloupe not only restores your vitamin balance but helps prevent lung cancer and emphysema. Vitamin A also protects your eyes from the muscular degeneration associated with aging- though studies show you're much more likely to reap the benefits from the fruit than from pills. In other words, contacts ain't got nothin' on me.<br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;"><br /><br />Spicy Grilled Chicken with Cantaloupe Salsa<br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51Xc-2dqbv7tJ9Cu6qyC7hk61fyFGaIFfGxP9EU62Oy8UvYjwfxjw7j-hRWJW7OPjh8ULxMQJ9qiGtlGJJRG2hFI2KyJgIsYJjADGqd9PUDv-W0uQLbFd1Iz5OJ9K5R3oH1-XWua5xxE/s1600/chicken.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51Xc-2dqbv7tJ9Cu6qyC7hk61fyFGaIFfGxP9EU62Oy8UvYjwfxjw7j-hRWJW7OPjh8ULxMQJ9qiGtlGJJRG2hFI2KyJgIsYJjADGqd9PUDv-W0uQLbFd1Iz5OJ9K5R3oH1-XWua5xxE/s400/chicken.JPG" alt="" id="BLOGGER_PHOTO_ID_5631152469489885218" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_aNMtsX65OulbX8L8wb_9B2jqSjtxGuZh9qcxc3TN59rmAujrN6n56NNFtmM5bFH1Nqh2PIdVbL57HyPGXSzhps-cN0O50CqMK-j92NLWXKJtSO9g35AKB1hdSf7rF3S1xHflNxqNa88/s1600/photo-2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_aNMtsX65OulbX8L8wb_9B2jqSjtxGuZh9qcxc3TN59rmAujrN6n56NNFtmM5bFH1Nqh2PIdVbL57HyPGXSzhps-cN0O50CqMK-j92NLWXKJtSO9g35AKB1hdSf7rF3S1xHflNxqNa88/s400/photo-2.JPG" alt="" id="BLOGGER_PHOTO_ID_5631151651077502594" border="0" /></a>*sorry the pictures are so-so. My new iphone has found its first fault.<br /><br />The only thing I can think of that I dislike about living in New York City is that I don't have a grill. Yes, I have a George Forman- and let's be real, I <span style="font-style: italic;">love</span> that thing- but there is nothing quite like grilling outside in the summer. Luckily my boyfriend feels the same way. So on a recent trip home from Shelter Island, we forced our tired (and tan!) butts to detour to his parents house in Long Island in order to take advantage of their grill. It proved to be a great idea: the moon was full, the night was warm, and there were actually fireflies flitting their way around the lawn.<br /><br />After a weekend of heavy eating we wanted something light and summery, so we went with grilled chicken and salsa. Before you sigh in boredom, I'll explain that these humble pieces of poultry are rubbed all over in a mixture of paprika, cayenne, cumin, and thyme. By creating a sort of crust, the spices seal in moisture and make the chicken extra moist and flavorful.<br /><br />And while he manned the grill, I assembled this seriously easy cantaloupe salsa. Ripe cantaloupe is key, but that shouldn't be a problem in the summer. The fruit's sweet, honeyed flavor is brightened by lime juice and given some heat from jalapenos. Red onions add an acidic crunch, and the overall effect is a spicy-sweet, refreshing salsa that paired perfectly with the spice rubbed grilled chicken breasts. And because it comes together in about five minutes, I could hang outside and watch the grilling. One note: we like things spicy. If you're sensitive to spice, cut the rub in half.<br /><br />serves two<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">ingredients:</span><br /><br />for chicken:<br /><br />2 boneless skinless chicken breasts<br />1 tablespoon cumin<br />1 tablespoon cayenne<br />2 teaspoons dried thyme<br />1 1/2 teaspoons paprika<br />1 teaspoon salt<br />1 teaspoon freshly ground black pepper<br />1 tablespoon olive oil<br /><br />for salsa:<br /><br />2 cups diced cantaloupe<br />1/2 cup diced red onion<br />1 jalapeno, minced<br />1/4 cup chopped fresh cilantro<br />4 teaspoons olive oil<br />juice of 2 limes<br />salt and pepper to taste<br /></div><br /><span style="font-weight: bold;">Directions</span><br /><br />For Chicken:<br /><br />In a small bowl, whisk together spices. Rub chicken breasts all over with olive oil, then with spice mixture.<br /><br />Prepare your barbecue over medium heat. Wipe Grill with nonstick cooking spray or olive oil. Grill chicken breasts until skin is crisp and the meat is juicy and just cooked through, about five minutes per side. Let rest five minutes before serving.<br /><br />For Salsa:<br /><br />In a medium bowl, combine cantaloupe, red onion, jalapeno, and cilantro. Toss to blend. Squeeze limes over salsa. Add olive oil and toss to coat. Season with salt and pepper to taste.Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com1tag:blogger.com,1999:blog-3339911749813137564.post-76472919548004935642011-07-11T14:26:00.007-04:002011-07-11T16:59:17.858-04:00ingredient: LOBSTER<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqe59Mn8GsyQDVoyBJxU7j5i_dFB7lWRx7x55zRqz3990mG737nGrYwB5DGczdhOlxe8SCaQX3NVJ2VaFJzRtPlz7zqJIjntcEjxZBDSYRvuuqXCFvsX5P6f3JAFbOBS7C1zLQXtEdeU/s1600/DSC_0005.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqe59Mn8GsyQDVoyBJxU7j5i_dFB7lWRx7x55zRqz3990mG737nGrYwB5DGczdhOlxe8SCaQX3NVJ2VaFJzRtPlz7zqJIjntcEjxZBDSYRvuuqXCFvsX5P6f3JAFbOBS7C1zLQXtEdeU/s400/DSC_0005.JPG" alt="" id="BLOGGER_PHOTO_ID_5628166823591000290" border="0" /></a><br />Lobsters are really enjoying their five minutes of fame. I've seen people in New York pay upwards of thirty dollars for a lobster roll. And before everyone jumps on my fellow citizens, I know for a fact it's not just the locals. Yes, lobster tastes good, but really this crustaceon has developed its own brand. Eating a lobster roll signifies you've probably been to Montauk, maybe even Nantucket or Cape Cod. Indulging in lobster rolls means you probably own boat shoes, definitely have a polo, and your sunglasses might have cost more than my dinner. Personally I'm not really into eating something with the same face as the design on my belt, but as long as you appreciate how awesome lobsters are, I'm not really against it, either.<br /><br />In a way it makes sense that lobsters are the original blue bloods. Literal blue bloods, that is. Their blood contains haemocyanin and copper which turns it a shade of blue, and they've been around since the Cretaceous period. Lobsters can be found in almost every ocean, feasting on a range of mollusks, sea plants, and fish. They are pretty primordial in appearance- with their beady eyes and ten legs and no backbone and big ass claws. But most impressive might be their virility: lobsters get <span style="font-style: italic;">more</span> fertile with age. That's pretty mind boggling when you consider that lobsters can live to be fifty years old. A fifty year old lobster at the peak of his sexual prowess? That's hotter than the East Hampton club he'll be sold at.<br /><br /><br /><div style="text-align: center;"><span style="font-size:180%;"><span style="font-weight: bold;">John's Lobster Rolls</span></span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2mnss2Tg78y-IwCnSRL3RBSzdF2e5Yds-GeSGhSF4akdFSzSiDavQDkEDyfUwUujpn7BTu0vM4zLGLHb48uF-mOkKblu0-DT_tpUWITtok9e9NuTdmqFVec0eUdaiKPiwEpG4lhMVXs/s1600/DSC_0027.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2mnss2Tg78y-IwCnSRL3RBSzdF2e5Yds-GeSGhSF4akdFSzSiDavQDkEDyfUwUujpn7BTu0vM4zLGLHb48uF-mOkKblu0-DT_tpUWITtok9e9NuTdmqFVec0eUdaiKPiwEpG4lhMVXs/s400/DSC_0027.JPG" alt="" id="BLOGGER_PHOTO_ID_5628165387594842178" border="0" /></a><br />Despite their recent surge in popularity, I assumed that lobsters always had a certain air of elegance around them. Sure, in the 1800s they joined oysters at the top of the "most under appreciated food" list, but by the 1980s everyone knew how chic lobster was. Right?<br /><br />Well, apparently not if you're a kid living in Maine in the early eighties, where lobster meat was actually cheaper per pound than ground beef. Apparently if you're this kid, you think that ground beef is for fancy occasions, while lobster is the equivalent of a chicken dinner.<br /><br />When I first heard this story from my boyfriend (who is the kid in question) I was struck both by how cute and how completely <span style="font-style: italic;">crazy</span> this story was. Ground beef? Really? Well, sucks for me for not having lived in Maine, because this story has been validated by people who were actual adults at the time in question.<br /><br />Having spent every summer in Cape Cod since birth, I have a lot of opinions on lobster rolls. Luckily for me, John (who will henceforth be known as "I can't believe it's not beef!") makes one mean lobster roll. Even better, he'll do the dirty work of killing the poor blokes and then dismembering their bodies, leaving me to nothing more strenuous than stealing the claws out of the bowl while he's not looking.<br /><br />Serves 4<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacEXm6XpImBy-FdYb9bcVO2CmyaDzv09B7NjZZjfuB-1zyWkcnN_jhG149kgdD_-aX_kGXDsSHz2KimccEgy29-cBh8CQsiLPCnKKh9_G3Td9Ps5-8Fvf2UqJkB8BEuXcQ-FOd4OBb6w/s1600/DSC_0004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacEXm6XpImBy-FdYb9bcVO2CmyaDzv09B7NjZZjfuB-1zyWkcnN_jhG149kgdD_-aX_kGXDsSHz2KimccEgy29-cBh8CQsiLPCnKKh9_G3Td9Ps5-8Fvf2UqJkB8BEuXcQ-FOd4OBb6w/s400/DSC_0004.JPG" alt="" id="BLOGGER_PHOTO_ID_5628164838617678242" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwG9cmTqR2yw3kxUgrIoLFQPuAyRbuhPBJB9valXWyyctLy2gCyq8aUBw_PGpoUaXL9eQX9LwjDg59rLTN1MtcNBLu-cCLA5F_Qoek0Z9HzBD1enL9yfQQvvvTjzbnuH2RIFUAJjWioUI/s1600/DSC_0003.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwG9cmTqR2yw3kxUgrIoLFQPuAyRbuhPBJB9valXWyyctLy2gCyq8aUBw_PGpoUaXL9eQX9LwjDg59rLTN1MtcNBLu-cCLA5F_Qoek0Z9HzBD1enL9yfQQvvvTjzbnuH2RIFUAJjWioUI/s400/DSC_0003.JPG" alt="" id="BLOGGER_PHOTO_ID_5628166530643003026" border="0" /></a><br /><br /><div style="text-align: center;">ingredients:<br /><br />4 one pound lobsters (or, if you're gluttonous like us, 4 1.5-pound lobsters so you can make 1.5 rolls per person)<br />2 tablespoons mayo<br />1 teaspoon lemon juice<br />salt and pepper<br /><br />4 New England style split top rolls<br />2 tablespoons butter<br />4 butter lettuce leaves<br /></div><br />Note: I never like celery in my lobster roll. Sometimes I like chopped chives, but here the meat was so juicy, so tender and sweet, it didn't need anything at all.<br /><br />directions:<br /><br />Fill a a large bowl with ice water. Set aside.<br /><br />Bring a large pot of salted water to a boil over high heat. As quickly as possible, knife the poor lobsters through the head to kill them. Put lobster (my pot fit one lobster at a time) in boiling water and cook until red in color and cooked through but not rubbery. This will take about 4 minutes for a 1 pound lobster.<br /><br />Transfer lobster to ice bath to stop cooking and continue to boil remaining lobsters.<br /><br />When lobsters have been cooked and cooled, pick out the meat and discard the shells. Roughly chop the meat and transfer to a large bowl.<br /><br />Add mayo and lemon juice to bowl. Toss to combine. Season lobster meat with salt and pepper.<br /><br />I think lobster meat tastes best chilled, so at this point I always like to let my lobster meat rest in the fridge for an hour or more.<br /><br />When you're ready to serve, melt one tablespoon of butter in a large skillet. Put first bun into pan and toast until golden, flipping over to toast second side. Repeat with next bun. Before toasting third bun, melt second tablespoon of butter.<br /><br />Open a bun and put down one leaf of butter lettuce. Fill bun with lobster meat. Serve with a cold beer and follow with chocolate dipped soft serve.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9KgsX62E8goprk28bR1HXlZ7mZNFLZOsWERWm4CgQHe9JUAkDclZj-9vJzsSuWr3j9q2KDarkJT0znBKT9VW_gdZ322q1yltknRbE3MFEViaMI_nMT9DD_VSupigivfdnOk6cFjIHQk/s1600/DSC_0023.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9KgsX62E8goprk28bR1HXlZ7mZNFLZOsWERWm4CgQHe9JUAkDclZj-9vJzsSuWr3j9q2KDarkJT0znBKT9VW_gdZ322q1yltknRbE3MFEViaMI_nMT9DD_VSupigivfdnOk6cFjIHQk/s400/DSC_0023.JPG" alt="" id="BLOGGER_PHOTO_ID_5628165733805744642" border="0" /></a>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com4tag:blogger.com,1999:blog-3339911749813137564.post-73818004566257234182011-07-06T11:10:00.007-04:002011-07-06T12:22:38.090-04:00ingredient: BARLEY<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRjPhW4oumtSvKeSJPU5RfD6Nx11eh-_L4NZz_i09yBmYbZoqov21cAlxo6uGTyRtwaKtI82gukVGzF2_hrEIOmsFJfETNvmsrG2aCJGnQe2eHETU5wuceDC8yvrfI6uKAioTqSzdS5w/s1600/DSC_0002.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRjPhW4oumtSvKeSJPU5RfD6Nx11eh-_L4NZz_i09yBmYbZoqov21cAlxo6uGTyRtwaKtI82gukVGzF2_hrEIOmsFJfETNvmsrG2aCJGnQe2eHETU5wuceDC8yvrfI6uKAioTqSzdS5w/s400/DSC_0002.JPG" alt="" id="BLOGGER_PHOTO_ID_5626267980735191506" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnUgePw-k5PJdaFJaCWxCfwANJHPbfET-J219lFKLl_KoQ4y5EBfSHyAhyOwHg7WO8skyYAqsg5Iac0pjMy4MlpeFoGVWIQq-8F2ttaoy7bGyo0pJ5jQqPr9GFTgLl8jHm5XTjt1X930M/s1600/DSC_0010.JPG"><br /></a>I'm going to go ahead and guess that most people consume the majority of their barley in the form of beer. Actually, people probably get most of their barley in an even more round-about fashion: barley is a major part of animal feed, so when we're eating meat, we're sort of eating barley too. Really the bottom line is that we need to get some one-one-on, up close and personal time with this delicious grain.<br /><br />Did you know that barley is the reason we're here today? ("We" being the pinnacle of civilization, obviously.) Barley was the first domesticated grain in the Near East. Domesticated grains meant a reliable food source, which meant more free time to invent s*** and further all sorts of human developments. (Er, somebody go find Elliot Spitzer and tell him that domestication is the key to social advancement. )<br /><br />Over the years, barley has been used as currency, as a beverage (barley wine, anyone?) and as medicine. The prophet Mohamed prescribed barley to soothe "seven diseases" and in medieval Europe, people drank barley broth to cure fevers. I believe they were on to something because barley is one healthy grain. Among its many benefits, barley has high levels of niacin, which protects against heart disease; fiber, which decreases levels of bad cholesterol and protects against asthma and breast cancer; copper, which eases arthritis; and selenium, which has been shown to significantly reduce your risk of colon cancer.<br /><br />So why aren't people eating more barley? I think it's gotten unfairly labeled as a "health food" product; one of those things you only eat if your mom forces you to, threatening to hide the Playstation controllers until you finish your meal (or at least this will be my parenting tactic). But I promise: barley is delicious! It's nutty and chewy and plays well with other flavors. If you buy pearled barley, it cooks in 40 minutes or less, and let's be honest- you need that time to brush up on Angry Birds, anyway.<br /><br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;">Barley White Bean Salad<br /></span></div><div style="text-align: center;"><span style="font-weight: bold;font-size:180%;" >with Parsley-Basil Vinaigrette</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuHUwhNAyEc43RG1AV1N_TIR8K6IfvA8zIJVmuzoWoDaKG9t0PxAPPmankngplSGV-lISPgbtipsbU4sckZuEO-lD3fPjV2KGf2nMwk26qCT3mY3TrlLOphfRtnh5KEJWo3Na4FNMwj0/s1600/DSC_0017.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 470px; height: 313px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuHUwhNAyEc43RG1AV1N_TIR8K6IfvA8zIJVmuzoWoDaKG9t0PxAPPmankngplSGV-lISPgbtipsbU4sckZuEO-lD3fPjV2KGf2nMwk26qCT3mY3TrlLOphfRtnh5KEJWo3Na4FNMwj0/s400/DSC_0017.JPG" alt="" id="BLOGGER_PHOTO_ID_5626260676231146258" border="0" /></a><br />This past weekend was eerily dead in New York City. I oscillated between enjoying the quiet streets and the sky-rocketed dog to person ratio (I swear it was 1:1 in the West Village) and feeling depressed that I was landlocked when everyone else seemed to be on a beach somewhere, working on their tan.<br /><br />Of course it was all worth staying around for July 4th itself, when I attended the almost-annual BBQ thrown by my childhood friends. As I've mentioned before, they're all awesome cooks, so we divvied up the menu, and I personally offered to bring dessert and a side. Dessert was a no-brainer (blueberry pie, of course!) but I spent some time deciding on a side dish. It was going to be super hot, so the food should be room temperature to cold, but there were going to be a batch of boyfriends lying around, so a pretty plate of lettuce was not going to cut it.<br /><br />I decided to make a farro salad, because I simply adore farro and it's chewy and nutty and delicious. Of course I decided to wait until the last minute to buy the star ingredient and ended up face to face with CLOSED signs in all my farro-purveyors windows. (I thought this was the city that never went on vacation?) But then, as I walked desolately up and down the aisles of my still open overpriced understocked supermarket, I came upon a bag of barley. And you know what I realized? I realized that barley is <span style="font-style: italic;">chewy</span> and <span style="font-style: italic;">nutty</span> and <span style="font-style: italic;">delicious</span>, just like farro. So in fact a perfect substitute was on hand (and at one third of the price!)<br /><br />This salad is simple but wonderful. It's mostly barley, with some creamy white cannellini beans thrown in for texture and flavor contrast. The vinaigrette is a blend of olive oil, parsley, basil, and lemon. It's fresh and citrusy, and also reminiscent of everyone's favorite- pesto.<br /><br />I'm going to eat this barley salad all summer, making big batches and serving it at room temperature alongside grilled fish or chicken.<br /><br />Serves 12<br /><br /><div style="text-align: center;">ingredients:<br /><br />2 cups dry pearled barley<br />4 cups cold water<br />2 teaspoons salt<br />2 19-ounce cans cannellini beans, drained and rinsed<br />2 cups basil, packed<br />1 large bunch parsley<br />1 teaspoon lemon zest<br />2 tablespoons lemon juice<br />1/2 cup extra virgin olive oil<br />salt and pepper to taste<br /><br /><div style="text-align: left;">directions:<br /><br />In a large pot, combine barley, cold water, and 2 teaspoons salt. Bring to a boil, then cover and reduce the heat. Cook for 40 minutes or until all water is absorbed and barley is tender.<br /><br />While barley is cooking, combine basil, parsley, lemon zest, and lemon juice in the bowl of a food processor. Pulse until almost smooth. With motor running, add olive oil and pulse until emulsified. Season with salt and pepper to taste.<br /><br />In a large bowl, combined cooked barley and cannellini beans. Pour vinaigrette over barley and toss until evenly coated.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnUgePw-k5PJdaFJaCWxCfwANJHPbfET-J219lFKLl_KoQ4y5EBfSHyAhyOwHg7WO8skyYAqsg5Iac0pjMy4MlpeFoGVWIQq-8F2ttaoy7bGyo0pJ5jQqPr9GFTgLl8jHm5XTjt1X930M/s1600/DSC_0010.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 442px; height: 293px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnUgePw-k5PJdaFJaCWxCfwANJHPbfET-J219lFKLl_KoQ4y5EBfSHyAhyOwHg7WO8skyYAqsg5Iac0pjMy4MlpeFoGVWIQq-8F2ttaoy7bGyo0pJ5jQqPr9GFTgLl8jHm5XTjt1X930M/s400/DSC_0010.JPG" alt="" id="BLOGGER_PHOTO_ID_5626261786935405154" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHy9Y7C44RmMievi9hktqT_L8a7tiyQyhbW77RlM26x5okTt2ekaF_8J75rbpYJ54z69AWj-zucMt-YuzC_173aggMCa59tQTKFAaI48iFqNS7odeWvXiCXYh1RB5PrWuijyhslVaQhZo/s1600/DSC_0015.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 489px; height: 325px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHy9Y7C44RmMievi9hktqT_L8a7tiyQyhbW77RlM26x5okTt2ekaF_8J75rbpYJ54z69AWj-zucMt-YuzC_173aggMCa59tQTKFAaI48iFqNS7odeWvXiCXYh1RB5PrWuijyhslVaQhZo/s400/DSC_0015.JPG" alt="" id="BLOGGER_PHOTO_ID_5626261122618572818" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWQLyFy3udEmrTtJaXaNW3ydiK_n4Ds0f_-cDNngdPVyMCR5RAVVskSl08APFDtSpIItDleFJ6zyeG5N_UPsFmLgcaFbaghCR7PdwhC4ha7m2NY8144dO6UG1O9wCawRTthIfgl72-hU/s1600/DSC_0019.JPG"><br /></a><br /><br />*Can be served warm, cold, or at room temperature. Stays well for a few days in the fridge, though lemon flavor will decrease as time goes on.<br /></div></div>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com0tag:blogger.com,1999:blog-3339911749813137564.post-26188788833804238312011-06-29T12:21:00.009-04:002011-06-29T13:39:30.624-04:00ingredient: GREEN TEA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCezeZngTLT-qGNZNdIBTQnGa5gtymda6jnvhxiU3JBv1kf0Bb7-_S3xQIwnzuTaCdSrYJ_9GPjXdUhPB0D1aw78yrJct-FzZLCTAfisQSojHtYhGO0x3ZdjxApJsJUvQO1JanzZaAREU/s1600/IMG_2247.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/AVvXsEhCezeZngTLT-qGNZNdIBTQnGa5gtymda6jnvhxiU3JBv1kf0Bb7-_S3xQIwnzuTaCdSrYJ_9GPjXdUhPB0D1aw78yrJct-FzZLCTAfisQSojHtYhGO0x3ZdjxApJsJUvQO1JanzZaAREU/s400/IMG_2247.JPG" alt="" id="BLOGGER_PHOTO_ID_5623688701890362098" border="0" /></a><br />Green tea is made from <span style="font-style: italic;">Camellia Sinensis</span>, a tea plant native to China. What makes Green tea "green tea" however, is not the plant it comes from (other varieties of tea come from the same plant), but rather the process of harvesting and processing that the leaves undergo.<br /><br />In short: tea plants produce a series of leaves and flowers, with the small, new shoots called the "flush" appearing every few weeks. These small, young leaves are typically picked by hand and then dried. Green tea goes through the least amount of oxidation, meaning it's processed more quickly and maintains the most antioxidants. Green tea producers end oxidation by applying heat-- the Japanese use steam while in China the leaves are often dried in hot pans. This process of quick drying is also what imparts the tea's characteristic astringent taste.<br /><br />We've all heard that there are health benefits to drinking green tea, and I'm here to say that it's true. A combination of caffeine and antioxident polyphenols in green tea means that if you drink enough cups, you'll stimulate fat oxidation in your body, essentially boosting your metabolic rate without actually having to move your butt. Green tea also helps prevent cardiac disease, atherosclerosis, blood clots, tumors, Alzheimer's Disease, and just about every type of cancer.<br /><br />Luckily, the health benefits of green tea has increased its popularity and availability in the U.S. If plain green tea isn't to your taste, there are many others to try. Jasmine green tea (light and refreshing without a hint of bitterness) and Genmaicha (a Japanese toasted brown rice green tea that's nutty and delicious) are two of my favorites. My most recent tipple of choice is "Organic Precious Eyebrow" a Chinese green tea that tastes like plums.<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;">Green Tea Muffins<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmNc7-R9XMA8YSkZjJUr6lg9Eh7MJZzRuGgTfMWlPLKSSYg1fxXNhzUU9ulr_B7dPI-gi7-2GXo0ub991ixRloEDEDuwlhzLahd9orL9jGHRJ2uTwajyMpXpHO-ozazephZi0FHyT3Mc/s1600/DSC_0016.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmNc7-R9XMA8YSkZjJUr6lg9Eh7MJZzRuGgTfMWlPLKSSYg1fxXNhzUU9ulr_B7dPI-gi7-2GXo0ub991ixRloEDEDuwlhzLahd9orL9jGHRJ2uTwajyMpXpHO-ozazephZi0FHyT3Mc/s400/DSC_0016.JPG" alt="" id="BLOGGER_PHOTO_ID_5623694370417619042" border="0" /></a><br /></div><br />After a trip to Japan last summer, I decided that there are few things the U.S. needs to steal from the Japanese.<br /><br />1. Good quality conveyor belt sushi<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nc-LysjPE0t47x8xBTvs1oS9DN-B6uycRWJ9hbiIg_21mPP0HAjp0s7UR-TIuN97Bdor3Pe27SA9W6Ni5WgIqU2snGR6W7jbV22R3n7jLT5651mmhzGu9s6PsoNH8-3PIxed7QTOKuI/s1600/IMG_2130.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/AVvXsEi1nc-LysjPE0t47x8xBTvs1oS9DN-B6uycRWJ9hbiIg_21mPP0HAjp0s7UR-TIuN97Bdor3Pe27SA9W6Ni5WgIqU2snGR6W7jbV22R3n7jLT5651mmhzGu9s6PsoNH8-3PIxed7QTOKuI/s400/IMG_2130.JPG" alt="" id="BLOGGER_PHOTO_ID_5623680532540713154" border="0" /></a><br />2. Tommy Lee Jones-endorsed Iced Coffee<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzUz4IFr81fzcVGoHwbZLVX3MV54zwhsSMmqRQ_KgPN07sqURPKh3F4pK7LBHfhQDni2KWLOKuCBHxWCB4vMyGv2lSe-DyteWsKTniWWPY6wLyv-043884vUAfh1xkOycDuDSC_HD6o8/s1600/CIMG3492.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/AVvXsEiqzUz4IFr81fzcVGoHwbZLVX3MV54zwhsSMmqRQ_KgPN07sqURPKh3F4pK7LBHfhQDni2KWLOKuCBHxWCB4vMyGv2lSe-DyteWsKTniWWPY6wLyv-043884vUAfh1xkOycDuDSC_HD6o8/s400/CIMG3492.JPG" alt="" id="BLOGGER_PHOTO_ID_5623681876925024850" border="0" /></a>Because I'll only buy my iced coffee from a vending<br />machine if Tommy says it's OK<br /><br /></div>3. Pagodas<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSseVsGYxpc9OP1_y24giaEty0r-NTcX5L1q2fnachzSpvPJGy74gvovDoG4Ap6mHble_qZQQXhSEiJqgyLzX8dLfzjKez_FzIuXdMPHiaSXQi9n_CIIeCguSzVFCt-mIGRmEKBLxCzI/s1600/IMG_2146.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/AVvXsEgJSseVsGYxpc9OP1_y24giaEty0r-NTcX5L1q2fnachzSpvPJGy74gvovDoG4Ap6mHble_qZQQXhSEiJqgyLzX8dLfzjKez_FzIuXdMPHiaSXQi9n_CIIeCguSzVFCt-mIGRmEKBLxCzI/s400/IMG_2146.JPG" alt="" id="BLOGGER_PHOTO_ID_5623686501993396450" border="0" /></a><br /><div style="text-align: center;">Our buildings are so square, man<br /></div><br />4. Green Tea Flavored Sweets<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpjahfDrJdfFiQynHXuQ_78AFvirSYQqZrMjSlCC1NGlSB3nGY3VxsNtGCzbKNmVGwYAcpEX3ukcnOtNTlCEromnueBjA6fiWSAPMX_8hZgmmZR_btcg4wDQGTtfIHAqWdf-oOcYD4A9I/s1600/CIMG3518.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/AVvXsEjpjahfDrJdfFiQynHXuQ_78AFvirSYQqZrMjSlCC1NGlSB3nGY3VxsNtGCzbKNmVGwYAcpEX3ukcnOtNTlCEromnueBjA6fiWSAPMX_8hZgmmZR_btcg4wDQGTtfIHAqWdf-oOcYD4A9I/s400/CIMG3518.JPG" alt="" id="BLOGGER_PHOTO_ID_5623691266285878450" border="0" /></a><br /><br />In Japan, everything from cookies to bagels to soft-serve ice cream (see above) are imbued with green tea. The tangy, earthy flavor adds a delicious, unexpected edge to sweets and I quickly became a fan. Luckily, I brought home a tin of powdered green tea from Japan which is perfect to use in baking.<br /><br />adapted from allrecipes<br />Makes 12 muffins<br /><br /><div style="text-align: center;">ingredients:<br />1 2/3 cups all-purpose flour<br />1/2 teaspoon salt<br />1 teaspoon baking powder<br />1 tablespoon matcha green tea powder (note: actual tea leaves won't work)<br />2/3 cup sugar<br />1 egg<br />1/3 cup butter, melted<br />1 cup milk<br />1/2 cup walnuts, chopped<br /></div><br />Directions:<br /><br />Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.<br /><br />In a large bowl, whisk together flour, salt, baking powder, sugar, and powdered green tea.<br /><br />In a medium bowl, whisk together egg, melted butter and milk until combined. Add egg mixture to flour mixture and stir until just combined. Stir in walnuts.<br /><br />Bake muffins until golden on top and a cake tester comes out clean, about 20 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZSst6bOc0uIuMtmEe5y5MtGPmvsv53Y-6_A-bNSmqZK2mNxBRwUHE6o8okoMjtVjCZR9Pa3-SuDhd92864NZ2LhqaJKwsw8oNWTHBxdAsT_7N1LeiJJfz9cy0InN-KzRJaJWtYxlcBw/s1600/DSC_0013.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZSst6bOc0uIuMtmEe5y5MtGPmvsv53Y-6_A-bNSmqZK2mNxBRwUHE6o8okoMjtVjCZR9Pa3-SuDhd92864NZ2LhqaJKwsw8oNWTHBxdAsT_7N1LeiJJfz9cy0InN-KzRJaJWtYxlcBw/s400/DSC_0013.JPG" alt="" id="BLOGGER_PHOTO_ID_5623694936529730290" border="0" /></a>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com5tag:blogger.com,1999:blog-3339911749813137564.post-24281762126221947482011-06-23T12:10:00.007-04:002011-06-23T13:14:17.430-04:00ingredient: BASIL<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmWCP42barUqFJUSGMs_mYw_BnY6kWkji28D0gV9xhBAcmMZYUjUrzZey9hrSCGPPGMiWnXa1NSim1F7r7BHAowxbC-ysAtIRNtRYk0gSdcJtOZWjcqWLJjpmqKz4Hkzefep4xvZJ65U/s1600/100_1543.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmWCP42barUqFJUSGMs_mYw_BnY6kWkji28D0gV9xhBAcmMZYUjUrzZey9hrSCGPPGMiWnXa1NSim1F7r7BHAowxbC-ysAtIRNtRYk0gSdcJtOZWjcqWLJjpmqKz4Hkzefep4xvZJ65U/s400/100_1543.JPG" alt="" id="BLOGGER_PHOTO_ID_5621448785277404130" border="0" /></a><br />I've never met a person who doesn't love basil. If there was a highschool for herbs, Basil would definitely be the most popular student. Yes, Basil would be the nice, sweet girl who always looks great and to whom people seem unable to say no. The prom queen to misunderstood Fenugreek or the average Joe Parsley. "I heard Basil and Pine Nut are going steady. Don't tell Tomato."<br /><br />The name basil comes from the Greek word βασιλεύς, which means king. The most common basil in the western hemisphere is Sweet Basil, made famous through Italian cuisine, particularly caprese salads and pesto sauce. Sweet Basil has a mellow flavor and large, rounded leaves. Thai or Holy Basil is used Northeast Asian cooking, particularly in Thailand and Taiwan. It has a pronounced liquorish flavor and maintains its flavor more strongly after cooking than sweet basil.<br /><br />Basil has become so popular in the U.S. that I see it sold in grocery stores year-round. There are two problems with this. The first is that Basil is extremely sensitive to cold weather, making it a summer food in these parts. I know it looks promising, but you are going to be sorely disappointed if you buy basil in the winter. So hold off, and gorge in the summer (i.e now!). The second problem (related to my desire to do the aforementioned gorging) is the price, which is frankly astronomical. I've paid four dollars for what can barely be described as a bunch and was really more like a few sad stalks. (I'm talking to you, Safeway of Palo Alto). The solution? Grow you own.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBdNgVidnXKKYixp-2R30ttcCByxp6_sU0egecGMdKnpq2ftiBEuRCr29Fu3W5Y2dMymK6Xfvex0CsVKh1U7ZArVG_qrwg9BwGUZaYgglbfHyc-lsx3n3FNAFXmlWhb96gcosbzvPaII/s1600/DSC_0001.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBdNgVidnXKKYixp-2R30ttcCByxp6_sU0egecGMdKnpq2ftiBEuRCr29Fu3W5Y2dMymK6Xfvex0CsVKh1U7ZArVG_qrwg9BwGUZaYgglbfHyc-lsx3n3FNAFXmlWhb96gcosbzvPaII/s400/DSC_0001.JPG" alt="" id="BLOGGER_PHOTO_ID_5621454934111233250" border="0" /></a>my basil plant!<br /></div><br />This plant cost me 6 dollars (it's actually two pots, at $3 each), when I bought it at the farmers market in Union Square. I could sell this for like <span style="font-style: italic;">twenty bucks</span> at the super market! I think I found a new venture to pay off my student loans. If I don't eat it first.<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;">Basil Pesto and A Very Delicious Sandwich<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCw7KEPlT3Xpe49lRfun9zRhlt4aY5X9wVceblGiw3YdHUjtps296iBClOUiHA33s-iWu0Dc1_J41E_sJFdbMn9fnjJyiFlVxuV9MuKaMEAYHvkyDliWR0OpjOQv3w7cxuY7kAY6MRlvw/s1600/DSC_0005.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCw7KEPlT3Xpe49lRfun9zRhlt4aY5X9wVceblGiw3YdHUjtps296iBClOUiHA33s-iWu0Dc1_J41E_sJFdbMn9fnjJyiFlVxuV9MuKaMEAYHvkyDliWR0OpjOQv3w7cxuY7kAY6MRlvw/s400/DSC_0005.JPG" alt="" id="BLOGGER_PHOTO_ID_5621458772815432626" border="0" /></a><br /><div style="text-align: left;"><span style="font-weight: normal;font-size:100%;" >Like probably every other person on this planet, I love pesto. What I love besides its taste is its versatility. If you have pesto, you have a pasta sauce, you have a crostini, you have a lovely dressing for roasted vegetables and a topping for fish. You also have a pretty stellar condiment for sandwiches.<br /><br />Like what sandwich? Well, this Pesto-Salmon Sandwich, for instance:<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2iP70IKNU5JHoNhX6te1toOQUhlmZLgmZMmyZzrJ4TviK_P3sk-GPFmcYTZ9ZEPJwzWTKrgCkL3zbblrKh09470UodA9zvIBGt5oAX98lxrzP3uFwm3tSL01iN3sWXOHiBtmJwV-qKc/s1600/DSC_0016.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2iP70IKNU5JHoNhX6te1toOQUhlmZLgmZMmyZzrJ4TviK_P3sk-GPFmcYTZ9ZEPJwzWTKrgCkL3zbblrKh09470UodA9zvIBGt5oAX98lxrzP3uFwm3tSL01iN3sWXOHiBtmJwV-qKc/s400/DSC_0016.JPG" alt="" id="BLOGGER_PHOTO_ID_5621462145833858258" border="0" /></a><br /><span style="font-weight: normal;font-size:100%;" ><br />This sandwich has great returns. It's super simple and supremely delicious. First, grill some salmon (wild please). Top that salmon with some basil pesto that you've whizzed up in about two minutes in your food processor. Add a few slices of summer-ripe tomatoes and put them on a chewy french baguette. What you have is sandwich heaven. The bread soaks up the juices from the fish and the olive oil. The basil has a sweetness that matches the barely sweet salmon, and is brought to life with the acidity from the tomatoes.<br /><br /></span><div style="text-align: center;"><span style="font-weight: normal;font-size:100%;" >Ingredients:</span><br /><br /><span style="font-weight: normal;font-size:100%;" >For Pesto:</span><br /><br /><span style="font-weight: normal;font-size:100%;" >1 Garlic Clove</span><br /><span style="font-weight: normal;font-size:100%;" >2 Cups Fresh Basil</span><br /><span style="font-weight: normal;font-size:100%;" >1/4 Cup plus 2 TBSP Toasted Pine Nuts</span><br /><span style="font-weight: normal;font-size:100%;" >2/3 Cup extra Virgin Olive Oil</span><br /><span style="font-weight: normal;font-size:100%;" >1/2 Cup Freshly Grated Parmesan</span><br /><span style="font-weight: normal;font-size:100%;" >Salt and pepper to taste</span><br /></div><span style="font-weight: normal;font-size:100%;" ><br />Put garlic clove in the bowl of your food processor. Pulse until minced. Add basil and 1/4 cup pine nuts. Pulse until blended with a coarse, paste-like texture. While the motor is running, add the olive oil until emulsified.<br /><br />Scoop pesto into a small bowl. Stir in parmesan cheese and remaining pine nuts (I like the texture and look of adding whole nuts to the pesto, but they are optional). Season with salt and pepper.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2iP70IKNU5JHoNhX6te1toOQUhlmZLgmZMmyZzrJ4TviK_P3sk-GPFmcYTZ9ZEPJwzWTKrgCkL3zbblrKh09470UodA9zvIBGt5oAX98lxrzP3uFwm3tSL01iN3sWXOHiBtmJwV-qKc/s1600/DSC_0016.JPG"><br /></a><br /><div style="text-align: center;"><span style="font-weight: normal;font-size:100%;" >For Pesto-Salmon Sandwich:<br /></span><span style="font-weight: normal;">serves 4</span><br /><br /><span style="font-weight: normal;">1 large french baguette cut into four pieces, or 4 rolls<br />1 pound salmon<br />1 tablespoon olive oil<br />1 cup pesto<br />2 medium tomatoes, sliced<br /><br /></span><div style="text-align: left;"><span style="font-weight: normal;">Directions :</span><br /><br /><span style="font-weight: normal;">Heat oil in a large ridged grill pan over medium high heat. Add salmon and grill until just cooked through, about 3 minutes per side (cooking time will vary depending on the thickness of your fish. Count on about 8 minutes total per inch.) Cut cooked fillet into four equal pieces.</span><br /><br /><span style="font-weight: normal;">Spread one half of each baguette with 1/4 cup pesto. Top with tomato slices and one piece of the salmon. </span><span style="font-weight: normal;">Eat.</span><br /></div><div style="text-align: left;"><span style="font-weight: normal;"><br />(I served it with a delicious olive and tomato salad)</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCeXHrZw0mqs9kqNvAvLlS9yprFkQVqw0N7ueT47qIknWTxF03ZDj3hcWJO8jz9oIJ7T8qdyrtqRwE1E0wU7xn068hSM8rvnSR5f30NzuFDjrQqmpy3IAvDWv3P-79Z02sThMy0G7Dlqo/s1600/DSC_0007.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCeXHrZw0mqs9kqNvAvLlS9yprFkQVqw0N7ueT47qIknWTxF03ZDj3hcWJO8jz9oIJ7T8qdyrtqRwE1E0wU7xn068hSM8rvnSR5f30NzuFDjrQqmpy3IAvDWv3P-79Z02sThMy0G7Dlqo/s400/DSC_0007.JPG" alt="" id="BLOGGER_PHOTO_ID_5621462932047215458" border="0" /></a><br /></div><br /></div></div></div>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com0tag:blogger.com,1999:blog-3339911749813137564.post-12542341620683264082011-06-20T13:19:00.005-04:002011-06-20T14:12:20.808-04:00ingredient: ENGLISH CUCUMBERS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB7t3liauF5bCjwTdvl1A2brQ2fH5dwpE6AFAwoEqOTDT9MosrfJigPE3Rwjsj9fHiMu_RftVKFhBUOjYnwtkunayYlgbsByHF0fDzsXvRrfOhUv5Q5qL365FP8SZ-Sb6DHfM2hsArAOI/s1600/DSC_0001.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 135px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB7t3liauF5bCjwTdvl1A2brQ2fH5dwpE6AFAwoEqOTDT9MosrfJigPE3Rwjsj9fHiMu_RftVKFhBUOjYnwtkunayYlgbsByHF0fDzsXvRrfOhUv5Q5qL365FP8SZ-Sb6DHfM2hsArAOI/s400/DSC_0001.JPG" alt="" id="BLOGGER_PHOTO_ID_5620364318528679810" border="0" /></a><br /><br /><br />English cucumbers are the lazy man's cuke. Because unlike regular cucumbers, this extra long, thin variety doesn't need to be seeded or peeled before using. Do I really care if I shave two minutes off my horiatiki-making time? Let's just say you never know when you'll want an extra minute to ponder why a politician named after a, er, hotdog, wouldn't have foreseen his own demise. And then possibly a second minute to consider again how important names are, and how when naming my child I'm going to do a google search to see how many people with my child's potential name are epic failures or strippers or the like.<br /><br />See? Two minutes goes fast.<br /><br />A few facts about English cucumbers. First, English cucumbers don't need to be peeled because they're thinner and they aren't waxed. (How very European of them!) In fact English cucumbers come shrink-wrapped, which helps prevents water loss but also means you don't get the waxy film found on many garden variety cukes. Second, the label "seedless" is a misnomer, because they do indeed have seeds. They share a relationship similar to that of the Japanese eggplant to the Italian variety: their seeds are small and tasteless, not big and bitter, so you don't have to remove them before eating. Their other nickname is "burpless" cucumbers because people find them easier to digest, though honestly I never had a particularly difficult time with regular cucumbers so I can't explain the origins of this one.<br /><br />Like their more stubby cousins, English cucumbers grow on vines on the ground. They're related to watermelon, zucchini, and pumpkins and have high levels of vitamin C, fiber, and water. Plus they're so long that you only have to grab one when shopping. Another thirty seconds saved. Another chance to wonder if the man at the deli gives me a straw with my drink but I know I'm not going to use it, should I accept it anyway and save it for a later date?<br /><br /><span style="font-size:180%;"> </span><div style="text-align: center;"><span style="font-size:180%;"><span style="font-weight: bold;">Cucumber Pea Salad with Yogurt Dressing</span></span><br /></div><div style="text-align: center;">adapted from <span style="font-style: italic;">Food and Wine</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHgLwqcITiONbXCqoXHhm-3jcCLyqrx3Sz948amelRNdAkO4igdv4EynqmKfYiWyVY04mT76uxixkiDi5iRMSlf0Nq_MHVQkg9UwRZurcJVfV4IRfbxiqC27xeZZd_1vRX-U7_bc_XDKI/s1600/DSC_0016.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 437px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHgLwqcITiONbXCqoXHhm-3jcCLyqrx3Sz948amelRNdAkO4igdv4EynqmKfYiWyVY04mT76uxixkiDi5iRMSlf0Nq_MHVQkg9UwRZurcJVfV4IRfbxiqC27xeZZd_1vRX-U7_bc_XDKI/s400/DSC_0016.JPG" alt="" id="BLOGGER_PHOTO_ID_5620362663275356162" border="0" /></a><br /><br /><div style="text-align: left;">I'm generally a hot food person, as in I like eating all my food above room temperature, even in the summer. There was indeed a time when I thought gazpacho was heresy, and I thought all those people who said, "Oh I'm not hungry, it's too hot out" were merely trying to look good in a bikini. But as I've grown, my tastes have changed, and now I look forward to cooling dishes on hot days.<br /><br />This salad is a perfect summer dish; good on it's own with a side of crusty bread or even better accompanying some grilled fish. The cucumbers are juicy and crisp, while the peas add a touch of sweetness. The yogurt dressing is light yet creamy, and when combined with the cucumbers the dish gets an almost-tzatziki like essence. Best of all, I've found a use for the copious amount of basil which is growing outside my door, clamoring to touch the fourth floor (I live on the third.) Next up? Pesto...<br /></div><br />ingredients:<br /><br /><span>1 cup plain whole-milk or 2 percent Greek yogurt</span><span><br />1/8 cup fresh lemon juice</span><span><br />1/4 cup extra-virgin olive oil</span><span><br />1 cup flat-leaf parsley leaves</span><span><br />1 cup finely shredded basil leaves</span><span><br />Salt and freshly ground pepper</span><span><br />1 pound frozen baby peas, thawed</span><span><br />2 English cucumbers cut into 1/2 inch pieces</span><br /><br /><div style="text-align: left;"><br />directions:<br /><br />In a large bowl, whisk together yogurt, lemon juice and olive oil. Stir in cucumbers and peas. Add parsley, basil and toss to coat.<br /><br />Season with salt and pepper to taste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkXxPw7cnMVIjwhyp5HtNtgApKJkBakG-q4fM3EFeceGDc7DTvcZrXG3F8agSjP5eI7TPs8IepuIniIsJf6nkAZKHmiRA9mcPm0l_CNDdmegbTAT3VhBaIaioyFHQqbUCNHC7-elTqWo/s1600/DSC_0015.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 462px; height: 307px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkXxPw7cnMVIjwhyp5HtNtgApKJkBakG-q4fM3EFeceGDc7DTvcZrXG3F8agSjP5eI7TPs8IepuIniIsJf6nkAZKHmiRA9mcPm0l_CNDdmegbTAT3VhBaIaioyFHQqbUCNHC7-elTqWo/s400/DSC_0015.JPG" alt="" id="BLOGGER_PHOTO_ID_5620362902219695810" border="0" /></a><br />Note: I can never get enough lemon. If you find the dressing too citrusy, cut the lemon back to 3 tablespoons or increase the extra virgin olive oil by 3 tablespoons.<br /></div></div>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com0tag:blogger.com,1999:blog-3339911749813137564.post-11312906751100637722011-05-26T11:50:00.010-04:002011-05-26T12:36:52.422-04:00ingredient: OREGANO<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4Of3im-eTA-bWQLHMuhYfUpJu6ymjmWPtt1GCp4t3h0X088TDD5MMXG-9hDQdUalSYnyi5IAnmco8ReyOS4i0JLKmYWC2ZUNLd_HZwq2ZtSa-gFTf0IDKUQmnJZjII1WtXGNWrK_PMU/s1600/100_1539.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4Of3im-eTA-bWQLHMuhYfUpJu6ymjmWPtt1GCp4t3h0X088TDD5MMXG-9hDQdUalSYnyi5IAnmco8ReyOS4i0JLKmYWC2ZUNLd_HZwq2ZtSa-gFTf0IDKUQmnJZjII1WtXGNWrK_PMU/s400/100_1539.JPG" alt="" id="BLOGGER_PHOTO_ID_5611062439243234354" border="0" /></a><br />I seem to be the only person I know who makes use of those plastic containers of oregano that come gratis at NYC pizza places. My dining companions are with me with the spicy red pepper flakes, and sometimes they're even asking me to hand over the pseudo parmesan. But oregano? Here I'm alone.<br /><br />Oregano has a particular earthy flavor that is not to everyone's taste. I urge those people to buy a fresh container of dried oregano and keep it in their fridge. Those same old-as-dirt shakers at pizza places are misleading (though clearly not enough to deter me) because the herbs inside are usually so dead and dried out that it's like shaking flavored dust onto your pizza. Good quality dried oregano, particularly of the Greek or Mexican varieties, has a piney, slightly minty flavor that pairs perfectly with spicy food. Another good move is to do as the Turks do and accompany dried oregano with grilled meat. And the old classics are worth repeating: oregano is key in Greek salads and adds panache to creamy stewed white beans.<br /><br />Not convinced that this herb deserves a place beyond the slice? On a per gram fresh weight basis, oregano has 42 times more antioxidants than apples. It's also a great source of fiber and vitamin C.<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;">Greek Stuffed Eggplants<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1d3gmpKuA3Dsa2eRSizDijWP0GzNFXKUlEV43ImG_r2znJ6CT2UkT_fOmksz8kCvXdKOLCdCTQS7VUBdEWk9Roe-AUrGfIt5HKPThD0wQFnTMMiq1Zt_WpvG5swZ8QCfMkZAW5iMf8o/s1600/DSC_0019.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1d3gmpKuA3Dsa2eRSizDijWP0GzNFXKUlEV43ImG_r2znJ6CT2UkT_fOmksz8kCvXdKOLCdCTQS7VUBdEWk9Roe-AUrGfIt5HKPThD0wQFnTMMiq1Zt_WpvG5swZ8QCfMkZAW5iMf8o/s400/DSC_0019.JPG" alt="" id="BLOGGER_PHOTO_ID_5611057219739282498" border="0" /></a><br /><div style="text-align: left;"><div style="text-align: left;"><span style="font-weight: normal;font-size:100%;" >These kind of look like eggplant boats and I love the idea of sailing away in one. I'm joking but I'm also serious, because I love eggplant so much that I would be happy not sad if I found myself Shanghaied in a boat made out of eggplant. Well, until I ate my vessel and drowned. </span><span style="font-size:100%;"><br /><br /></span><span style="font-weight: normal;font-size:100%;" >More to the point, if you've never stuffed vegetables with other vegetables and eaten them, you're missing out. I do a lot of stuffed tomatoes and stuffed red bell peppers</span><span style="font-size:100%;"> </span><span style="font-weight: normal;font-size:100%;" >, and they're delicious. What's great about eggplant is that just one big purple beauty will feed about two people (if you have something like grilled sausages or shrimp on the side) or, for vegetable-lovers, one eggplant per person makes an incredibly satisfying meal. In short: it's a delicious, cheap dinner for a group.</span><span style="font-size:100%;"><br /><br /></span><span style="font-weight: normal;font-size:100%;" >I particularly enjoy making eggplant this way because the filling includes some of my favorite herbs and spices (oregano, red pepper flakes, cumin, parsley) and anytime that you finish a dish by adding a layer salty, crumbly feta cheese, well, it's hard to go wrong.</span><br /></div><span style="font-weight: normal;"><br /></span><span style="font-size:100%;"><span style="font-weight: normal;">serves 8 as a side or 4 as a main</span></span><br /><div style="text-align: center;"><span style="font-weight: normal;">ingredients:</span> <span style="font-weight: normal;"><br />4 medium eggplants</span><br /><span style="font-weight: normal;">3 tablespoons extra virgin olive oil plus more for drizzling</span><br /><span style="font-weight: normal;">1 large or two small onions, chopped</span> <span style="font-weight: normal;"><br />3 cloves garlic, chopped</span><br /><span style="font-weight: normal;">3 teaspoons ground cumin</span><br /><span style="font-weight: normal;">1 tablespoon dried oregano, plus more for sprinkling</span> <span style="font-weight: normal;"><br />1 teaspoon dried red pepper flakes</span> <span style="font-weight: normal;"><br />1 1/2 cups canned chopped tomatoes</span><br /><span style="font-weight: normal;">1/4 cup chopped parsley</span><br /><span style="font-weight: normal;">1 cup feta, crumbled</span><br /><br /><br /><div style="text-align: left; font-weight: normal;">directions:<br /><br />Preheat oven to 400 degrees. Slice each eggplant in half lengthwise. Score with a knife and drizzle with olive oil and a sprinkle of salt. Bake until center is almost completely cooked, about 30 minutes.<br /><br />When eggplants have cooled enough to handle, scoop out the flesh and reserve the shells. Roughly chop eggplant meat.<br /><br />In a large saute pan over medium high heat, heat 3 tablespoons olive oil. Saute onions until turning translucent, about 8 minutes. Add garlic, cumin, hot pepper flakes, 1 tablespoon oregano, and eggplant meat. Cook until eggplant is fully cooked, about 5 minutes. Take off heat. Add tomatoes, parsley, and salt and pepper to taste. (As a note, when you see that "salt and pepper to taste" comes in early in a recipe like this it means, "this is your chance to season the hell out of your filling. There won't be another." So grab that shaker and don't be shy).<br /><br />Stir eggplant mixture to make sure it's fully combined. Place eggplant shells in a large baking dish. Fill each shell with mixture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nbecyx7kbW_3a5kJgZni06aXSoKjyLHVSYu59sFh4BNjPAwLTlcMrKy5k9TzRZQjnk4hmYXZDIeWTqNfinItoEPP0SDbJ_SCXlnKG9EI2Xmp5V3loNG8EszsrbVfrXFoc8yI6Uyqaho/s1600/DSC_0004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nbecyx7kbW_3a5kJgZni06aXSoKjyLHVSYu59sFh4BNjPAwLTlcMrKy5k9TzRZQjnk4hmYXZDIeWTqNfinItoEPP0SDbJ_SCXlnKG9EI2Xmp5V3loNG8EszsrbVfrXFoc8yI6Uyqaho/s400/DSC_0004.JPG" alt="" id="BLOGGER_PHOTO_ID_5611060529928880898" border="0" /></a><br /><br />Pour just enough water to cover the bottom of the baking dish and cook for 18 minutes. Sprinkle tops of eggplant with feta cheese and continue to bake until starting to melt, 2 minutes.<br /><br />Serve eggplants with an extra sprinkle of oregano over the top.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxf21DhTKzS-410BDenDxbkGaUvV09qB52QySgiFzyBfSjzk0hVqHGWv-Af-2L4d418azj6HY3FxdBwWq9P2Gih7VPylPUX4fvmzkgGo2qSL9xnSh7FxCyDzuDL4PgHJ8P5CL40UqsEsg/s1600/DSC_0014.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 425px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxf21DhTKzS-410BDenDxbkGaUvV09qB52QySgiFzyBfSjzk0hVqHGWv-Af-2L4d418azj6HY3FxdBwWq9P2Gih7VPylPUX4fvmzkgGo2qSL9xnSh7FxCyDzuDL4PgHJ8P5CL40UqsEsg/s400/DSC_0014.JPG" alt="" id="BLOGGER_PHOTO_ID_5611057955888750530" border="0" /></a><br /></div></div></div>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com0tag:blogger.com,1999:blog-3339911749813137564.post-20492103597944213442011-05-20T22:09:00.005-04:002011-05-20T22:55:26.059-04:00ingredient: POPPY SEEDS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkHwSmqFzgjiBcd056auMH4VSIojUS3-2lIMqP19fxKsRoi4UkgVmW7CP2ShQ0cGLymCew17-h3Cd4HJl6SnQTcgU_KvrvDUuoayq-VK_zMAYIOE4uEx_V4WxISzWufOxVlmMqXiEX4s/s1600/DSC_0007.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/AVvXsEgUkHwSmqFzgjiBcd056auMH4VSIojUS3-2lIMqP19fxKsRoi4UkgVmW7CP2ShQ0cGLymCew17-h3Cd4HJl6SnQTcgU_KvrvDUuoayq-VK_zMAYIOE4uEx_V4WxISzWufOxVlmMqXiEX4s/s400/DSC_0007.JPG" alt="" id="BLOGGER_PHOTO_ID_5608995612833897058" border="0" /></a><br />Am I the only one who totally missed what was happening in that scene in the Wizard of Oz where they fall asleep in the field of poppies?<br /><br />No?<br /><br />Ok. Good.<br /><br />Yes children, poppy seeds, those same little black sprinkles which adorn your bagel, come from the opium poppy plant which, true to its name, can be used to produce the drug opium. But while the ancient people who attributed the power of invisibility to eating poppy seeds may have <span style="font-style: italic;">actually</span> been tripping balls, you will not get stoned from eating poppy seeds. Though I'm sure many, many a teenager has tried.<br /><br />More than any other geographical area (except the Upper West Side of New York City), Eastern Europe loves poppy seeds. They sprinkle them in breads, kneed them into dumplings, and grind them into a paste which is rolled up in strudels and cookies. Poppy seeds are also popular in Turkey and India, where you'll sometimes come across the white version (which tastes the same but looks cooler).<br /><br />One pound of these little guys can contain over two million seeds. They're expensive to produce and, because of their natural oils, they turn rancid easily. So if you buy poppy seeds, store them in your freezer to extend the life of your seeds, and your money. A last fun fact: if you've ever seen that episode of Seinfeld where Elaine eats a poppy seed muffin then tests positive for drugs and wondered, "Can that really happen?" the answer is yes. So potential candidates for the C.I.A, beware.<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;">Lemon Poppy Seed Muffins<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiy0E7A9zsP_sd4JcexoWlw0UmtgWxcTukKWfx6Vv0z0d8xNfsGiVLUlCybbwHIkSiOrfiMu-2VeuZuTNgbvAqJA8bPCypATeodNK-p9JBgiSjk5fNAVjvc1agT8HJ0zS3s2cQup52DI/s1600/DSC_0010.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiy0E7A9zsP_sd4JcexoWlw0UmtgWxcTukKWfx6Vv0z0d8xNfsGiVLUlCybbwHIkSiOrfiMu-2VeuZuTNgbvAqJA8bPCypATeodNK-p9JBgiSjk5fNAVjvc1agT8HJ0zS3s2cQup52DI/s400/DSC_0010.JPG" alt="" id="BLOGGER_PHOTO_ID_5608995292857695026" border="0" /></a><br /><div style="text-align: left; font-weight: normal;">For my <a href="http://www.seriouseats.com/2011/05/serious-entertaining-edible-party-favors.html">Serious Entertaining</a> column this week, I made a series of edible party favors. While I've been eating my way through the incredibly decadent fudge and I shipped off the sweet and salty nuts, I've let friends do most of the damage to the lemon poppy seed mini muffins. Why? Because (I'm sorry Ajay) because the truth is that I'm not a huge fan of muffins.<br /><br />I know it doesn't make any sense. I love bread. I love sweets. Muffins should totally be my thing. And I'll admit that as a kid I freakin' <span style="font-style: italic;">loved</span> those Entenmann's mini-muffins. You know the ones that came like five to a white bag? They were were always so moist! (Yes I know it's probably because they're made out of emulsified plastic or something else I don't want to think about.) My issue with muffins is that they either a) don't have enough flavor or b) are dry and crusty.<br /><br />Everyone seems to love muffin tops. I don't want to reference Seinfeld twice in one post but, well, you all know that episode with the muffin tops. I didn't get it. "Hey Elaine!" I called to the TV. "You can keep your tops! I'll eat those muffin bottoms. Hey homeless woman! Why aren't you eating those delicious fluffy bottoms? Are you crazy!?" And on.<br /><br />I like muffin bottoms. If I could I'd scalp the crust right off my muffin and leave nothing but airy center. Anyway, I hope this helps you understand my issue with mini-muffins. Not enough fluff. And thus I decided to make a new batch of the lemon poppy seed muffins, but this time they were normal sized. I do love the flavor of these particular muffins. Bright and citrusy from the lemon, they also get a slight nuttiness (and fun texture) from the poppy seeds.<br /><br />Makes 12 normal sized muffins<br /><div class="ingredients-section"><div style="text-align: center;"> </div> </div><div style="text-align: center;"><br />ingredients:<br /></div><div style="text-align: center;">1 cup sugar<br />2 cups flour<br />2 teaspoons baking powder<br />1/4 teaspoon baking soda<br />1 1/2 tablespoons lemon zest<br />1/4 teaspoon salt<br />2 eggs<br />8 tablespoons unsalted butter, melted<br />2 1/2 tablespoons lemon juice<br />3/4 cup sour cream<br />3 tablespoons poppy seeds<br /><br /><div style="text-align: left;">directions:<br /><br />Preheat oven to 400°F. Line 12 muffin cups with liners.<br /><br />In a large bowl, whisk together flour, sugar, baking powder, baking soda, lemon zest, and salt.<br /><br />In a medium bowl, whisk together melted butter, eggs, vanilla, and sour cream until well combined.<br /><br />Add wet ingredients to flour mixture and stir with a spoon until just combined. Mix in poppy seeds until evenly distributed.<br /><br />Fill each muffin cup 3/4 of the way full.<br /><br />Bake until golden brown and a cake tester comes out clean, about 18 minutes. Let muffins cool on wire rack.<br /></div></div></div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5tQzYcYqbBEk570K985XDtPyXaff5zqMyKbH_lAH5eSqb6ondLRMlJzmI7KQJajAGh9B4hFHyLb6g5FE_0V_MwLYVZpB5iIcP99iGqvGHC1GRJcLYfj5I-iJs7WgG9mFIOobkkqdX3I/s1600/DSC_0009.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5tQzYcYqbBEk570K985XDtPyXaff5zqMyKbH_lAH5eSqb6ondLRMlJzmI7KQJajAGh9B4hFHyLb6g5FE_0V_MwLYVZpB5iIcP99iGqvGHC1GRJcLYfj5I-iJs7WgG9mFIOobkkqdX3I/s400/DSC_0009.JPG" alt="" id="BLOGGER_PHOTO_ID_5608994741675551218" border="0" /></a>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com0tag:blogger.com,1999:blog-3339911749813137564.post-60766163386228789692011-05-15T19:18:00.008-04:002011-05-15T20:03:21.322-04:00ingredient: RAS EL HANOUT<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZPbYQnbGgiL6e0j-6DE2FhumSFZhAgu8G0SsYb_belU0frIt7YRTfPTBoHl8xdgON2RLbknS37Yd2ZTJJ3Ja3vTTTrqdeRbB4jtHKv37l9p3wQVNU21_NAhDVz1C6FEbC3EU1EFd_h0/s1600/spices.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/AVvXsEh2ZPbYQnbGgiL6e0j-6DE2FhumSFZhAgu8G0SsYb_belU0frIt7YRTfPTBoHl8xdgON2RLbknS37Yd2ZTJJ3Ja3vTTTrqdeRbB4jtHKv37l9p3wQVNU21_NAhDVz1C6FEbC3EU1EFd_h0/s400/spices.jpg" alt="" id="BLOGGER_PHOTO_ID_5607095338660509266" border="0" /></a>A phrase I don't hear nearly enough is "What looks good?" And I'm not looking for a compliment, either.<br /><br />It's a phrase that customers should pose to their vendors, their butchers, their fish mongers and their bakers. In places where eating locally and seasonally is still the norm, this phrase is much more common. You depend on the person who is selling you your vegetables or your meat to be an expert in their field. They know what's lookin good, they know what's going to taste the best. So you trust them with your dinner.<br /><br />Ras el Hanout means something along the lines of "best in the shop" in Arabic. It's a spice blend that is made by the spice vendors in North Africa. They can blend over 50 different ingredients to make a delicious, aromatic mixture of sweet, fiery and savory spices. In fact it's a point of pride for spice vendors in countries like Morocco to sell the best ras el hanout. Meanwhile, I had to tell the man in the vegetable department of my supermarket what a leek was.<br /><br />You can certainly mix your own blend with ingredients such as cinnamon, ground chilies, turmeric, nutmeg, clove, coriander, cardamon, and cumin. And then you could guard that recipe with your life, never sharing it with a soul but occasionally giving the mix as a gift so that people will come, begging, for your secrets. That would probably be the authentic thing to do. Or you can also just do as I did and buy it at a gourmet market when you see it sitting right between the poppy seeds and the rosemary (N.B.D) and exclaim "weee" with delight while the person next to you hurries away with their boring old nutmeg.<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;">Couscous with Red Peppers, Apricots<br />and Ras el Hanout<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qPElX5RrnAaobWjwbU4iJnceYap-pvuIyNbEUrq83_lplYOnX0sdAIGru4jcFaODkGNjCjemuQ7OUGUeLIQnEd7yufWPWDYVYZpB9tX9xhY7-Kfw4pFL7tIbpTGB_i0PZvj4NUH7FMY/s1600/DSC_0006.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 455px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qPElX5RrnAaobWjwbU4iJnceYap-pvuIyNbEUrq83_lplYOnX0sdAIGru4jcFaODkGNjCjemuQ7OUGUeLIQnEd7yufWPWDYVYZpB9tX9xhY7-Kfw4pFL7tIbpTGB_i0PZvj4NUH7FMY/s400/DSC_0006.JPG" alt="" id="BLOGGER_PHOTO_ID_5607092127200389554" border="0" /></a><br /><div style="text-align: left;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span><span style="font-weight: normal;">After the aforementioned episode, I couldn't wait to get home and use my ras el hanout. At that same market I had also followed my own advice and bought a ton of what looked good, which happened to be red peppers. Now, it might not be the right season for red peppers, but usually you can find some good looking specimens in the off-season. Unless, as happened this year, deep winter freezes kill most of Mexico's crop, leaving<span style="font-weight: bold;"> </span><span>red pepper and tomato fiending Americans paying 3 dollars a pepper for shriveled little things even though we should just give up the ghost and eat more perfectly unharmed Idaho potatos. (Somewhere Alice Waters is gloating.)</span></span><span style="font-weight: bold;"><span style="font-weight: bold;"> </span></span><span style="font-weight: normal;"><span>Anyway, these peppers finally looked all plump and red and beautiful, so I bought 4 and ran home to eat.</span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span><span style="font-weight: normal;"><span>In homage to North Africa, I sauteed the peppers with the ras el hanout, some dried apricots, orange zest, and pine-nuts and finished them with a good bunch of parsley. The result was a mix of sweet and savory, with a subtle heat and a bit of freshness. Put over some fluffy couscous, it was "top of the shop."</span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />serves three as a side<br /><br /></span></span><div style="text-align: center;"><span style="font-weight: normal;"><span>ingredients:</span></span> <span style="font-weight: normal;"><span>3 tablespoons olive oil</span></span> <span style="font-weight: normal;"><span><br />4 red peppers, roughly chopped</span></span><br /><span style="font-weight: normal;"><span>zest of one orange</span></span><br /><span style="font-weight: normal;"><span>10 dried apricots (the good quality, juicy ones), finely chopped</span></span> <span style="font-weight: normal;"><span><br />2 tablespoons pine nuts</span></span> <span style="font-weight: normal;"><span><br />1 tablespoon ras el hanout</span></span><br /><span style="font-weight: normal;"><span>1 tablespoon sherry vinegar (or orange juice if that orange is all you have on hand)</span></span><br /><span style="font-weight: normal;"><span>1/3 cup chopped parsley</span></span><br /><span style="font-weight: normal;"><span>salt and pepper</span></span><br /><span style="font-weight: normal;"><span>1 cup isreali couscous (I had this on hand, regular couscous is more than fine)</span></span><br /></div><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span><span style="font-weight: normal;"><span>directions:<br /><br />In a medium saucepan, heat 1 1/2 cups water until boiling. Add couscous and turn heat to medium low. Cook, covered, for 10 minutes.<br /><br />Heat olive oil in a large saute pan over medium high heat. Add the pinenuts and the apricots and saute two minutes. Add the peppers and saute until starting to get tender, about 8 minutes. Add the ras el hanout and sautee for 5 minutes, or until peppers are crisp-tender.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Hy0zc2oBHNMlqMPqm5pAYuVt8M1SRZ8cDjqD21USMrkkv0qId3efstSDhJA-B-oKapzcNsi7zTDYsMPrAaSsgG-Dr0thZ6siXALEokBB3JITjTMO7pRZJbth1x-9azA7coF8uK58-ic/s1600/DSC_0001.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Hy0zc2oBHNMlqMPqm5pAYuVt8M1SRZ8cDjqD21USMrkkv0qId3efstSDhJA-B-oKapzcNsi7zTDYsMPrAaSsgG-Dr0thZ6siXALEokBB3JITjTMO7pRZJbth1x-9azA7coF8uK58-ic/s400/DSC_0001.JPG" alt="" id="BLOGGER_PHOTO_ID_5607091520710823794" border="0" /></a><br /><span style="font-weight: normal;"><span><br />Add the sherry vinegar and saute one minute. Add salt and pepper to taste. Stir in chopped parsley.<br /><br />Divide couscous among plates and top with peppers. </span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Hy0zc2oBHNMlqMPqm5pAYuVt8M1SRZ8cDjqD21USMrkkv0qId3efstSDhJA-B-oKapzcNsi7zTDYsMPrAaSsgG-Dr0thZ6siXALEokBB3JITjTMO7pRZJbth1x-9azA7coF8uK58-ic/s1600/DSC_0001.JPG"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzOT2rGS7WcHIXCyrckdnrZcEBpawtiArZRmBH0M6uQHxO1Ozg6-uRS_vnl6xm-yXSVw0tMlgWI_046kyPYXV33kS075GMSuQel1VE4mWwg181h7xFyXUfy2mpuv4fOCDhSPoEtK1wmw/s1600/DSC_0006.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzOT2rGS7WcHIXCyrckdnrZcEBpawtiArZRmBH0M6uQHxO1Ozg6-uRS_vnl6xm-yXSVw0tMlgWI_046kyPYXV33kS075GMSuQel1VE4mWwg181h7xFyXUfy2mpuv4fOCDhSPoEtK1wmw/s400/DSC_0006.JPG" alt="" id="BLOGGER_PHOTO_ID_5607092848638824386" border="0" /></a><br /><span style="font-weight: normal;">*photo of spices from wikipedia (to be subbed out when I finally take that trip to Morocco.)</span><br /></div></div>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com0tag:blogger.com,1999:blog-3339911749813137564.post-46192893121575806382011-05-09T19:55:00.008-04:002011-05-09T20:37:17.921-04:00ingredient: PIMENTÓN<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56jS2FsETuVHrJyzmLoiHECOHOMehR0W4Bbb9M724isA7i1Ugc2syEQ2YuxUmnRjcjScCgde0KgMTIXIpcGZpZamFkhaooLT9Xo_VqIRPHX2pMNpDZ7AofQstFsnZSiN-Ei1VR3k_Iks/s1600/DSC_0010.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56jS2FsETuVHrJyzmLoiHECOHOMehR0W4Bbb9M724isA7i1Ugc2syEQ2YuxUmnRjcjScCgde0KgMTIXIpcGZpZamFkhaooLT9Xo_VqIRPHX2pMNpDZ7AofQstFsnZSiN-Ei1VR3k_Iks/s400/DSC_0010.JPG" alt="" id="BLOGGER_PHOTO_ID_5604879410679870834" border="0" /></a><br />I'm one of those people who thinks everything sounds better in another language. So it was no surprise that as I was doing my souvenir shopping in Madrid a few years ago, I was immediately drawn to pimentón. I knew it was paprika. I knew we had it in the States. I worried that I was being a little silly, though clearly that didn't stop me from buying it anyway. But the truth is that I was totally justified in that purchase (maybe less so with the ashtray shaped like a bull) because Spanish paprika <span style="font-style: italic;">is</span> different from other versions.<br /><br />But let's start with the broadest term: Paprika is a spice made from grinding chili peppers, and as such its flavor can vary widely depending on the type of peppers used. In Spain, you'll find three main versions of pimentón: Pimentón Dulce or Sweet Paprika, Pimentón Agridulce or Medium Hot Paprika and Pimentón Picante or Hot Paprika. Then there is Pimentón de la Vera, which has a distinctly smoky flavor and a D.O.C protection to keep it that way. The smokey taste is a result of the way that freshly harvested peppers are dried slowly over an oak burning fire for several weeks. Pimentón de la Vera is so deliciously spicy, smokey and sweet that there is very little I wouldn't want to dust this over. The Spanish feel the same way: chorizos, paella, stews. If you've never had the crispy fried, spicy deliciousness that is <span style="font-style: italic;">patatas bravas</span>, get yourself a plane ticket A.S.A.P<br /><br />I believe that Pimentón even helps explain the Spanish Paradox. You know, similarly to the French version, it's the head-scratching situation in which the Spanish people fry everything in tons of oil yet stay slim and sexy. How do they do it? Well a main ingredient in paprika is capsicum. That spicy compound is extremely high in Vitamin C, antioxidents, and can help boost your metabolism. Hooray! I mean, olé!<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;">Carrots with Pimentón</span><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvFZPPb7461VJnz7NxlCD2G01o90bA8fXXv7ICeBB8QCvpwINO3LLy_ey5s6kbxClgXbQ4wu3cMD8Nw_5Q_v6iHNEd_2d_A0mJOL4r9XABkSstAC3giM7V7rIofRCv3gG5yEJqEXqozg/s1600/DSC_0005.JPG"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQMMf9qwZZBJYVp__m2oHrNyiBge4-ykf9SYkeffTBZUbu9bdSVmtOEND-QpQceI2e8O7_6OkZVpBJszKawGkfMKcSJnvP2LfIyRQHfxeJSzr28Kd_Ke6aGf-r17J0OEyeT9jDKR9aTY/s1600/DSC_0004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 377px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQMMf9qwZZBJYVp__m2oHrNyiBge4-ykf9SYkeffTBZUbu9bdSVmtOEND-QpQceI2e8O7_6OkZVpBJszKawGkfMKcSJnvP2LfIyRQHfxeJSzr28Kd_Ke6aGf-r17J0OEyeT9jDKR9aTY/s400/DSC_0004.JPG" alt="" id="BLOGGER_PHOTO_ID_5604876847338846626" border="0" /></a><br /><br /><span style="font-weight: normal;">I do so much baking that when it comes time to make dinner, I rarely want to follow a recipe. I've spent all day measuring and pouring to a scientific exactness. I'm hungry and I want to throw some s*** in a pot.<br /><br />Luckily I love vegetables enough that I could eat them plain, or just sauteed in olive oil. But my other staples are lemon juice (and zest!), parsley, and my spice rack. Green beans with lemon vinaigrette and toasted pine nuts? Yes please. A wilted, steaming pile of spinach, feta, lemon, dill, and a sprinkle of nutmeg? Don't mind if I do. Eggplant sauteed to a creamy/crispy texture with lemon, crushed red pepper, and balsamic reduced to a glaze? Hells yeah. Maybe I'll throw some yogurt on there too. It takes so little to make me happy if there are vegetables involved that I thought my veggie recipes weren't worth sharing.<br /><br />But then I thought, you know what, this is pretty darn good. And it's fast. And its fresh. And if I could just get myself to write down how much of everything I was throwing in that pot then technically it'd be a recipe just like anything else. So here you go. These carrots are steamed until crisp-tender then tossed with a mixture of lemon juice, lemon zest (for extra citrus zing), bright green parsley, smooth sherry vinegar, rich fruity olive oil, and, of course, spicy smokey pimenton. These carrots have heat: if you're not into spicy then choose a mild Spanish paprika such as </span><span style="font-weight: normal;">Pimentón Dulce.</span><br /><br /></div><div style="text-align: left;"><span style="font-weight: normal;font-size:100%;" >serves four</span><br /></div><span style="font-size:180%;"><br /></span><div style="text-align: center;"><span style="font-weight: normal;font-size:180%;" ><span style="font-size:100%;">ingredients:</span></span> <span style="font-weight: normal;"><br />1 1lb baby carrots (that's usually one of those little bags)</span><br /><span style="font-weight: normal;">1/2 cup chopped parsley</span> <span style="font-weight: normal;"><br />juice and zest of one large lemon</span><br /><span style="font-weight: normal;">1 tablespoon sherry vinegar</span> <span style="font-weight: normal;"><br />3 tablespoons extra virgin olive oil</span><br /><span style="font-weight: normal;">1 teaspoon Pimentón de la Vera or other Spanish paprika<span style="font-weight: bold;"><br /></span></span><span style="font-weight: normal;">salt and pepper to taste</span><br /><br /><div style="text-align: left;"><span style="font-weight: normal;">directions:<span style="font-weight: bold;"><br /><br /></span><span>Place carrots in a steamer basket over boiling water. Steam until crisp tender (al dente as I like to call them) about 10 minutes.<br /><br />In a medium bowl, whisk together lemon juice, zest, sherry vinegar, olive oil, pimenton, and parsley. Season with salt and pepper.</span><span style="font-weight: bold;"><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WOQ3XJLmqlrBemNkkfXdzwsYkMjeTQBt1709VSA_FOLrQnJDtqJSxEM456LeIN8JnUJCFIS4LMJhu22taUWkz2ovc6_6kMTMDcen2lLtb96d7yU8lJm3sa90MuXykpoodBDjvOO5TBo/s1600/DSC_0001.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 438px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WOQ3XJLmqlrBemNkkfXdzwsYkMjeTQBt1709VSA_FOLrQnJDtqJSxEM456LeIN8JnUJCFIS4LMJhu22taUWkz2ovc6_6kMTMDcen2lLtb96d7yU8lJm3sa90MuXykpoodBDjvOO5TBo/s400/DSC_0001.JPG" alt="" id="BLOGGER_PHOTO_ID_5604873844836438226" border="0" /></a><br /><span style="font-weight: normal;"><span>Cut carrots into thirds and toss with vinaigrette. Serve warm.</span><span style="font-weight: bold;"><br /></span></span><br /></div></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WOQ3XJLmqlrBemNkkfXdzwsYkMjeTQBt1709VSA_FOLrQnJDtqJSxEM456LeIN8JnUJCFIS4LMJhu22taUWkz2ovc6_6kMTMDcen2lLtb96d7yU8lJm3sa90MuXykpoodBDjvOO5TBo/s1600/DSC_0001.JPG"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvFZPPb7461VJnz7NxlCD2G01o90bA8fXXv7ICeBB8QCvpwINO3LLy_ey5s6kbxClgXbQ4wu3cMD8Nw_5Q_v6iHNEd_2d_A0mJOL4r9XABkSstAC3giM7V7rIofRCv3gG5yEJqEXqozg/s1600/DSC_0005.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 457px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvFZPPb7461VJnz7NxlCD2G01o90bA8fXXv7ICeBB8QCvpwINO3LLy_ey5s6kbxClgXbQ4wu3cMD8Nw_5Q_v6iHNEd_2d_A0mJOL4r9XABkSstAC3giM7V7rIofRCv3gG5yEJqEXqozg/s400/DSC_0005.JPG" alt="" id="BLOGGER_PHOTO_ID_5604876302617689506" border="0" /></a>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com1tag:blogger.com,1999:blog-3339911749813137564.post-69562965966334761322011-05-07T00:49:00.007-04:002011-05-07T12:32:16.693-04:00ingredient: καρύδι<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUB2uP9T7EVAmN0EraW1rQ_YtxTpeDsQukqbY7dNbxHKNM0YEz8sFtgLywmWB-EW9b6TrdUmhovZHKjsO6WI5fivr2AQvlyzzVEqyj_m_dKSkH8F1z2xhau511N5DgIVbn0gdddNv0ifA/s1600/DSC_0040-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUB2uP9T7EVAmN0EraW1rQ_YtxTpeDsQukqbY7dNbxHKNM0YEz8sFtgLywmWB-EW9b6TrdUmhovZHKjsO6WI5fivr2AQvlyzzVEqyj_m_dKSkH8F1z2xhau511N5DgIVbn0gdddNv0ifA/s400/DSC_0040-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5603841191917525698" border="0" /></a><br />Ok, ok, you got me. I've already done a post on <a href="http://lessismorbier.blogspot.com/2010/12/ingredient-walnuts.html">walnuts</a>. And <a href="http://lessismorbier.blogspot.com/2010_09_01_archive.html">honey</a> for that matter. But I couldn't resist sharing this recipe for Karithopita, or Greek Walnut Syrup Cake. It's completely delicious and like all good baking it hits close to home.<br /><br />When I was growing up, I always looked forward to eating out at Gus's Place, a Greek restaurant in the West Village that was run by some family friends. Gus was always more than just an owner of a restaurant- he was a gregarious host who gave the place heart and warmth in a way that has become sadly hard to find. The restaurant at that time was in a beautiful corner spot on Waverly Place. In the summer months, they'd throw open the entire front wall of glass doors and you could sit, enjoying the food and watching the people happily stroll by. (And if you got there at the right hour, you'd also see the drunk, festive group from the show Tony and Tina's Wedding parade past on the way to the "reception" next door.)<br /><br />Though it's hard to choose, my favorite dishes at Gus's were the tiny fried fish and the ravani. The tiny fried fish were only available when Gus could procure them- I seem to remember him saying something about ocean tides- which definitely added to the allure. You ate the little fish whole, eyeballs and tailfins and all. They had a salty, slightly oily but freshest ocean taste and a crispy, flaky batter.<br /><br />Of course my other favorite dish is a dessert. Ravani is a traditional Greek semolina cake that's soaked in syrup. Semolina flour gives the cake a dense texture and slightly toasted, nutty flavor. I loved the way the cake stays firm though it's been drenched in honeyed syrup, each bite containing a hit of sugar that you could feel in your toes.<br /><br />This cake is not ravani- instead of semolina flour you use ground toasted wanuts. But the type of cake is the same: dense, nutty, each bite deeply satisying. Of course this is also soaked in a honey syrup (NB: I'll eat anything soaked in honey syrup. Baklava. Galaktoboureko. Bougatsa. Figs. Yogurt. Honey. That's right, honey soaked in honey syrup. Bring it on.) Left to soak overnight (or more), this cake is fool-proofly moist. So in the spirit of Gus and all the Theodoros, I give you this recipe.<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;">Karithopita<br />(Greek Walnut Syrup Cake)<br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskpCUphOaXJJLVvu56T5m3bj4Yq6-xPOnYaJo4zVQOiQfg1o-FFZDGZ1g1UjEGmZH033o4f3K7rYvLoRIWaee1LRIG_-JZReFWWQL3WEkiHpIXRQXaOdkDlVd62xLTdVjefh0sIsozt4/s1600/DSC_0023-1.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/AVvXsEiskpCUphOaXJJLVvu56T5m3bj4Yq6-xPOnYaJo4zVQOiQfg1o-FFZDGZ1g1UjEGmZH033o4f3K7rYvLoRIWaee1LRIG_-JZReFWWQL3WEkiHpIXRQXaOdkDlVd62xLTdVjefh0sIsozt4/s400/DSC_0023-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5603843415894917602" border="0" /></a><br />Serves 8<br />adapted from George Calombaris<br /><br /><div style="text-align: center;">ingredients:<br /><br />for cake:<br />2 1/4 cups flour<br />2 1/4 cups sugar<br />1 teaspoon baking powder<br />1 teaspoon salt<br />2 teaspoons cinnamon<br />1 stick plus 2 tbsp diced butter<br />12 ounces milk<br />2 eggs<br />9 ounces walnuts, toasted and ground to a coarse meal<br /><br />for syrup:<br /><br />2 cups sugar<br />1 1/2 cups water<br />9 ounces honey<br />juice of one lemon<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMgk_Fxq9KhMG5WTvuyPllDARkvO3I-tVdHn64_Y2c5eFlnDHO7D_DtEmCCxzk1ol9RvqknJe9q8keHhmTJZvX2cmwXSWzL5aHBqyzmlqdy3NRitgByWAo8UsBSbkJamu-sRl3me4f0s/s1600/DSC_0018-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMgk_Fxq9KhMG5WTvuyPllDARkvO3I-tVdHn64_Y2c5eFlnDHO7D_DtEmCCxzk1ol9RvqknJe9q8keHhmTJZvX2cmwXSWzL5aHBqyzmlqdy3NRitgByWAo8UsBSbkJamu-sRl3me4f0s/s400/DSC_0018-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5603842040918941778" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-AtRD-jlju8WdIZVXhG0igyDOJtHV5ndTFKFMGtZ8FNDezeV9XR3WGgTIVyUq0iYgMNk38FAa7dpKy-QEPOOiyDQd5YrBuxscxJo-8WH7mhStlR1X4eT0n2c23AlbvGVWppZzHFhqyc/s1600/DSC_0019-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-AtRD-jlju8WdIZVXhG0igyDOJtHV5ndTFKFMGtZ8FNDezeV9XR3WGgTIVyUq0iYgMNk38FAa7dpKy-QEPOOiyDQd5YrBuxscxJo-8WH7mhStlR1X4eT0n2c23AlbvGVWppZzHFhqyc/s400/DSC_0019-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5603842703980922690" border="0" /></a><br /><div style="text-align: left;">directions:<br /><br />Preheat oven to 350 degrees. Grease an 8 by 8 inch baking pan.<br /><br />Put flour, sugar, baking powder, salt, and cinnamon into a food processor. Pulse for five seconds. Add butter and blend until smooth.<br /><br />Add milk and eggs and pulse until smooth. Add crushed walnuts and pulse for 5 seconds.<br /><br />Pour batter into prepared baking pan. Bake for 45 minutes, or until a tester comes out clean. Set cake aside to cool.<br /><br />Combine all ingredients for syrup in a medium saucepan. Place saucepan over medium high heat. Bring mixture to a boil, stirring until syrup is smooth.<br /><br />Cut a few diagonal lines across the top of the cake. Pour syrup over cake and let soak, at least 30 minutes and up to over night.<br /></div></div>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com2tag:blogger.com,1999:blog-3339911749813137564.post-4009978737312243552011-05-03T17:05:00.005-04:002011-05-03T17:49:05.803-04:00ingredient: POBLANO PEPPERS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUhz8GQtPEbKWvNafjhFB6zjANLV99zkCRGj3_vS6s-L4yVCnX1xsa7SgSxjwa4bXDxlrKRU8I96k_Wl7MiQaN9tuxylhu6y6NVsOg3Ek9QsFz2DVYn0rmGzZL2Lwi0DobFdQHvcLtGQA/s1600/poblanos.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/AVvXsEiUhz8GQtPEbKWvNafjhFB6zjANLV99zkCRGj3_vS6s-L4yVCnX1xsa7SgSxjwa4bXDxlrKRU8I96k_Wl7MiQaN9tuxylhu6y6NVsOg3Ek9QsFz2DVYn0rmGzZL2Lwi0DobFdQHvcLtGQA/s400/poblanos.jpg" alt="" id="BLOGGER_PHOTO_ID_5602608995541894450" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLWxUTNq0VwPDTF-81p7HwimhL4rOnl4Z2xKluYdfBvdM0-3aSIwGnPQlMMtquQDPiiKM0YZfPNIsfcfFeHMJ_RLdh5xa7Gpr89sXp2KtCePcXqrUmRYopMHufLDtAket802qZDNHfeQ/s1600/20110502-entertaining-cincodemayo-steaktacos.JPG"><br /></a><br />America can thank the state of Puebla in Mexico for two particularly awesome achievements. The first is that it was there that Mexico defeated a horde of French forces on May 5th, 1862. For whatever reason (well actually there are lots of theories, most of them involving accusations that the French were trying to sabotage the North by helping the South in the Civil War but couldn't lend a hand once they were defeated in Mexico) the United States has decided that it really wants to celebrate this achievement with Cinco de Mayo, despite the fact that Mexico itself feels happy yet lukewarm about the event (it's kind of like how Christians view Hanukkah. People, Hanukkah is <span style="font-style: italic;">not</span> the equivalent of a Jewish Christmas.) But as I like Coronas and I really like guacamole, I'm OK with this arrangement. Viva Cinco de Mayo!<br /><br />The second achievement of the state of Puebla is growing the Poblano pepper. Poblano peppers are mild chile peppers that typically grow to the size of a medium bell pepper. Poblanos are picked before they're ripe. So though we think of poblanos being green, mature poblanos are actually red and contain a bit more heat. But in what I like to call "Poblano Roulette" sometimes even a green pepper will be super spicy.<br /><br />Poblanos are delicious and versatile and used in a ton of Mexican dishes. They're particularly good when they're roasted and skinned because the pepper takes on a smokey, meaty quality. Chiles rellenos is a well known dish where poblanos are stuffed with cheese and meat and deep fried. In fact poblanos seem the perfect anecdote to roasted bell pepper fatigue. Twenty bucks on Mexican-Italian fusion as the next big trend.<br /><br /><br /><div style="text-align: center;"><span style="font-size:180%;"><span style="font-weight: bold;">Grilled Steak Tacos with Roasted Poblanos and Tomato-Chile Salsa</span><br /></span>Adapted from Rick Bayless<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLWxUTNq0VwPDTF-81p7HwimhL4rOnl4Z2xKluYdfBvdM0-3aSIwGnPQlMMtquQDPiiKM0YZfPNIsfcfFeHMJ_RLdh5xa7Gpr89sXp2KtCePcXqrUmRYopMHufLDtAket802qZDNHfeQ/s1600/20110502-entertaining-cincodemayo-steaktacos.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLWxUTNq0VwPDTF-81p7HwimhL4rOnl4Z2xKluYdfBvdM0-3aSIwGnPQlMMtquQDPiiKM0YZfPNIsfcfFeHMJ_RLdh5xa7Gpr89sXp2KtCePcXqrUmRYopMHufLDtAket802qZDNHfeQ/s400/20110502-entertaining-cincodemayo-steaktacos.JPG" alt="" id="BLOGGER_PHOTO_ID_5602607145922575426" border="0" /></a><br /><div style="text-align: left;">I really love Mexican food. I don't cook enough Mexican food. Why not? It's New York's fault. And, I'm lazy.<br /></div></div><br />It's New York's fault because my grocery store doesn't sell many of the required peppers to cook proper Mexican food. They started stocking jalapenos only a year ago (!) and I'm lucky if they haven't run out by the time I get there. So while I <span style="font-style: italic;">could</span> walk to a larger, gourmet supermarket or ethnic grocery, I'm mired by my laziness in a bog of bland, Mexican-free food. I know. It's a damn shame.<br /><br />But here I am again, in California, Mexico's own home away from home. With so many chiles of various size, shapes, and spice levels at my disposal, it seemed a shame not to use them all. For these tacos, poblanos are roasted and cut into smoky, silky strips. Skirt steak is marinated, grilled to medium rare perfection, then cut into strips to mimic the peppers (I think I've just given away that I'm a former vegetarian. I still think of the peppers as the star of this dish with the steak as the supporting player.) Best of all, this salsa is legitimately spicy. Finally, I can buy enough serranos to make my tongue tingle and justify downing a few Coronas with lunch.<br /><br />serves 4-6<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsjLt6pQ5MOtcyMKDVQEP5qEyuBp7rWy-FPJ1EAOnHKPTVf-KEMh5cpTxnFas_wXlWPo3tiY-PvdBXAOQg9gVteSJD3-tRkgmPKglq7_Hz7jsdr394kggwBLb4om88uk6Rd1UYGfljRI/s1600/IMG_9320.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/AVvXsEgGsjLt6pQ5MOtcyMKDVQEP5qEyuBp7rWy-FPJ1EAOnHKPTVf-KEMh5cpTxnFas_wXlWPo3tiY-PvdBXAOQg9gVteSJD3-tRkgmPKglq7_Hz7jsdr394kggwBLb4om88uk6Rd1UYGfljRI/s400/IMG_9320.JPG" alt="" id="BLOGGER_PHOTO_ID_5602607232717821474" border="0" /></a><br /><br /><div style="text-align: center;">Ingredients:<br /><br />For Tacos:<br />1/4 cup chopped white onion<br />3 garlic cloves, minced<br />3 tablespoons lime juice<br />1/4 teaspoon cumin<br />1/2 teaspoon salt<br />1 1/2 pounds skirt steak, fat trimmed<br />3-4 poblano peppers<br />24 small corn tortillas<br /><br />For Salsa:<br />3 tomatoes<br />4 serrano chilies<br />3 cloves garlic<br />1/4 cup chopped white onion<br />1/3 cup chopped fresh cilantro<br />salt<br />1 tablespoon fresh lime juice<br /><br /><div style="text-align: left;">Directions:<br /></div></div>Marinate Steak: Combine white onion, minced garlic, lime juice, cumin, and salt in the bowl of a food processor. Pulse until smooth. Place steak in a large zip-lock bag or baking dish. Cover with marinade and let rest in refrigerator for 2-4 hours.<br /><br />Make Salsa: Roast tomatoes under a broiler until they've started to blacken and are soft and cooked through, about 12 minutes. Cool tomatoes then pull off blackened skin and discard.<br /><br />In a small heavy skillet over medium high heat, roast serrano chilies and garlic (in their skin) until they have softened and begun to darken, 5 minutes for the chilies and 15 minutes for the garlic. Take off heat. When garlic has cooled, discard skins.<br /><br />In a food processor, combine roasted garlic and serrano chilies. Pulse until smooth. Add tomatoes and pulse until almost smooth with a few chunks. Transfer tomato mixture to a small bowl. Stir in onions, cilantro, and lime juice. Season with salt.<br />Make Tacos: Roast poblanos under a broiler until black on all sides. Wrap in a dish towel and let sit for 5 minutes. Rub off blackened skin. Cut off stem and discard any seeds. Cut peppers into 1/4 inch strips.<br /><br />Heat a gas grill to medium high or put a grill pan over medium high heat. Lightly grease grill with oil. Grill steak until medium rare, about 2 minutes per side. Let steak rest for 5 minutes then cut into 3 inch strips. Fill each tortilla with steak mixture, roasted poblanos, and salsa.Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com0tag:blogger.com,1999:blog-3339911749813137564.post-81607778728122814012011-04-25T17:42:00.010-04:002011-04-25T19:13:55.217-04:00ingredient: AMARETTI DI SARONNO<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIpHFnvc6ZsIKPd7E08kl5fswh1R7vu7ppVW7lEeEUPwTLxsaYXVEW5SmRPSJjba2WF0Wq-Mxl7i5hK4dlMZok0uPy54me5lf2yEpQswYbA1HKh7zqzjv_QFnJls_hbz9U6eBDFirtc0/s1600/Amaretti-Cookies.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIpHFnvc6ZsIKPd7E08kl5fswh1R7vu7ppVW7lEeEUPwTLxsaYXVEW5SmRPSJjba2WF0Wq-Mxl7i5hK4dlMZok0uPy54me5lf2yEpQswYbA1HKh7zqzjv_QFnJls_hbz9U6eBDFirtc0/s400/Amaretti-Cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5599643802031454546" border="0" /></a><br />I love a good legend. And I love a good cookie. Well, today must be my lucky day because Amaretti di Saronno are both. The tale takes place three hundred years ago in the town of Saronno in the far, far north of Italy. One day the Cardinal of Milan made a surprise visit to the little town. As everyone else scrambled with ways to welcome him, two young lovers got out of bed and whipped up a batch of cookies made from sugar, egg whites, and apricot kernels. They served the cookies in pairs of two, to represent their love. The gift was a hit, probably because Amaretti di Saronno are airy and crispy and slightly bittersweet. The cardinal was so impressed that he blessed them and they lived, yes, say it with me, Happily Ever After!<br /><br />If you haven’t had a chance to try these cookies, imagine a small, extra crispy almond macaron. What sets these apart from other almond flavored cookies are the apricot kernels in the batter, which give the cookies a distinct bittersweet flavor. It’s this flavor that makes the cookies interesting in an addictive “what <span style="font-style: italic;">is</span> that flavor” sort of way. They’re so delicious, in fact, that they’re used in all kinds of Italian recipes. Mario Batali made one dish particularly chic in the US: pumpkin ravioli with amaretti cookies grated over the top.<br /><br />So buy the cookies for their delicious any time of day snackability, keep them to use in recipes, and when they’re all gone appreciate their collectable, pretty red tin.<br /><br /><div style="text-align: center;"><span style="font-size:180%;"><span style="font-weight: bold;">Chocolate-Amaretti Torte</span></span><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NTEYqcn-d5S8ZM7dEHxZcGxvo8ENqHI6mro1OvRmLNeiYEOqTrmoOMvFZTAxStjzxpH9Ymj6r-4T5hlWiZohqk7Yo0Y1AmIdIo_Y2o-P_rn9Gxdto-KfyZIVcnoDCtqVJsT-cmmC09g/s1600/DSC_0005.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 480px; height: 319px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NTEYqcn-d5S8ZM7dEHxZcGxvo8ENqHI6mro1OvRmLNeiYEOqTrmoOMvFZTAxStjzxpH9Ymj6r-4T5hlWiZohqk7Yo0Y1AmIdIo_Y2o-P_rn9Gxdto-KfyZIVcnoDCtqVJsT-cmmC09g/s400/DSC_0005.JPG" alt="" id="BLOGGER_PHOTO_ID_5599643250643976354" border="0" /></a><div style="text-align: center;">Adapted from Dorie Greenspan<br /></div><br />When it comes to desserts, people usually fall into one of two camps. The first camp includes people who like delicate, beautiful, and rich desserts. These people are often French. The second camp is for those people who like big, homely, not always even that flavorful desserts. The kind of people who like to take a big cakey cookie straight to their face while they mutter <span style="font-style: italic;">nom nom nom</span> and have a stupid smile on their face. I am absolutely no holds barred definitely in the latter camp.<br /><br />But sometimes you want to impress people. Sometimes you want to fool people into thinking you have a delicate, refined palate. Sometimes you’re cooking for fourteen people and you need a relatively easy dessert that looks like it took a long time to prepare and tastes like something they could never, ever make at home. In other words, sometimes you have to be sneaky.<br /><br />So a few weeks ago I found myself in this very situation. I was cooking for a group of people, many of whom I didn’t know, all of whom I really would like to impress. I was serving this dish of big rustic braised pork with grilled polenta for dinner, so I thought that dessert should be classy. I had also stupidly decided to serve two types of bruschetta, meaning plating was a logistical nightmare. It was the type of situation where I really didn’t want to have to worry about a last minute dessert debacle.<br /><br />This recipe from Dorie Greenspan was perfect. Thanks to our friend the Cuisinart, it’s easy to prepare. A shiny chocolate glaze that sets in the refrigerator makes it look decidedly chic. And there is something about a cold chocolate glaze that makes people think "restaurant" or "store bought" but never "homemade." Best of all, it’s rich as hell so people probably won’t ask for seconds.<br /><br /><div style="text-align: center;">ingredients:<br /><br />For Cake:<br /></div><div style="text-align: center;"> 6 Large double Amaretti di Saronno or 18 mini amarettini<br />3/4 cup almonds, roughly chopped<br />1 stick (8 tbsp) unsalted butter, at room temperature<br />1/2 cup sugar<br />3 large eggs, at room temperature<br />4 ounces bittersweet chocolate, melted and cooled<br /><br />For Glaze:<br />4 ounces best dark chocolate, finely chopped<br />1/2 cup heavy cream<br />2 tbsp sugar<br />2 tbsp water<br /><br /><div style="text-align: left;">Directions:<br /><br /></div><div style="text-align: left;">Preheat oven to 350 degrees. Grease a 9 inch spring form pan.<br /><br />In a Cuisinart, grind almonds and cookies until they are a fine ground. Pour out of processor and set aside. Add butter, sugar and eggs to processor. Pulse for two minutes. Add almonds and cookies and pulse for 30 seconds. Add chocolate and pulse until just combined.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFQFyCFhXj7wDQQ2HvIlhR-tAbQke0N-A5EkWIc2PT6tcPzR-c6zNjqUsCuummeH4TvBlvOethGO3qq-2e5uVCZxp1bbe1OvHfHh36_xkWmeiZXzVqO96i6K8CyLPFpxOrLJO5-hFKlY/s1600/DSC_0070.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFQFyCFhXj7wDQQ2HvIlhR-tAbQke0N-A5EkWIc2PT6tcPzR-c6zNjqUsCuummeH4TvBlvOethGO3qq-2e5uVCZxp1bbe1OvHfHh36_xkWmeiZXzVqO96i6K8CyLPFpxOrLJO5-hFKlY/s400/DSC_0070.JPG" alt="" id="BLOGGER_PHOTO_ID_5599641011245189778" border="0" /></a><br /><br />Pour batter into springform pan and bake for 25-30 minutes or until cake is starting to dry on top and a tester comes out with a few crumbles but mostly clean. Don't overbake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpggFi4w8BwigN5lUqyCDcf38v5sKpg-ztqFNs7GIPd8lDFT1L71nTe1679f20Wq9HmLSFxyGREAdcyvA-lSniyBzCE7pkMtow5ITj2Ng6F4OjGqd6dTcHBUQ8w5wh8UPnaY4PK2eLp_c/s1600/DSC_0059.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpggFi4w8BwigN5lUqyCDcf38v5sKpg-ztqFNs7GIPd8lDFT1L71nTe1679f20Wq9HmLSFxyGREAdcyvA-lSniyBzCE7pkMtow5ITj2Ng6F4OjGqd6dTcHBUQ8w5wh8UPnaY4PK2eLp_c/s400/DSC_0059.JPG" alt="" id="BLOGGER_PHOTO_ID_5599642644182054738" border="0" /></a><br /><br />While cake cools, make glaze.<br /><br />In a small saucepan over medium heat, heat cream, sugar and water until sugar has dissolved. Mix in chocolate, stirring constantly until chocolate has dissolved. Take off heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5m-P-EBO7_fka5ErPUqUGSN_jDX2A6sW_uiPYlWhu-2tqmlhnoN-YS8I2Y16xbsPQiQh_RXpp2velcrB6ZrZgeqErpvQ6ZPekMUROLS35bAYVL72GkhlFx1qIKhoQtlE9BuX6ACeAk4/s1600/DSC_0091.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5m-P-EBO7_fka5ErPUqUGSN_jDX2A6sW_uiPYlWhu-2tqmlhnoN-YS8I2Y16xbsPQiQh_RXpp2velcrB6ZrZgeqErpvQ6ZPekMUROLS35bAYVL72GkhlFx1qIKhoQtlE9BuX6ACeAk4/s400/DSC_0091.JPG" alt="" id="BLOGGER_PHOTO_ID_5599642947476089538" border="0" /></a><br /><br />Pour glaze over cake and spread so that it evenly coats the top and the sides. Refrigerate cake for at least 40 minutes to set the glaze. Cut into thin wedges for serving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFiLCNl3icNv4LsALke5Cr8Sn9eKJbhTuxnJIc3q0X7AmWFGIQOwpV37g1ypl9aRDgB4ERvAC_kumFWdtN7G9vUTGmFvorD6JxQBxWjELzE9TIlW4EREjmzUgMDYAirYpe_JUKxY8fVpI/s1600/DSC_0009.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 506px; height: 336px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFiLCNl3icNv4LsALke5Cr8Sn9eKJbhTuxnJIc3q0X7AmWFGIQOwpV37g1ypl9aRDgB4ERvAC_kumFWdtN7G9vUTGmFvorD6JxQBxWjELzE9TIlW4EREjmzUgMDYAirYpe_JUKxY8fVpI/s400/DSC_0009.JPG" alt="" id="BLOGGER_PHOTO_ID_5599643625634255794" border="0" /></a><br /></div><br /></div>*photo of cookies by caffeiiina.blogspot.comCarriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com1tag:blogger.com,1999:blog-3339911749813137564.post-15952493324707814412011-04-19T12:45:00.008-04:002011-04-19T18:05:06.029-04:00ingredient: MARMALADE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBSwhOBVthmL32ollBLix8zbWhGJ0smlQ6xqzN8C6xx94JIo1AuYlLxM6f4xxEMv1NU6VOftenqd7YuotwHYAIlJBZCfwDscX1JSmUHryYq4nodZVn1vaMnl-zMUq6tvu_tpc3wD3FJgs/s1600/DSC_0008.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBSwhOBVthmL32ollBLix8zbWhGJ0smlQ6xqzN8C6xx94JIo1AuYlLxM6f4xxEMv1NU6VOftenqd7YuotwHYAIlJBZCfwDscX1JSmUHryYq4nodZVn1vaMnl-zMUq6tvu_tpc3wD3FJgs/s400/DSC_0008.JPG" alt="" id="BLOGGER_PHOTO_ID_5597342154005120802" border="0" /></a><br />Marmalade is a most decidedly British food. Which is a little strange when you realize that oranges don’t grow in Britain. So how did this chunky orange jam join scones and treacle as one of the quintessential English foods? The answer is a combination of Spaniards, scurvy, and seafaring.<br /><br />The word marmalade comes from the Portuguese word <span style="font-style: italic;">marmelo</span> which means quince. Ancient Greeks and Romans made marmalade by preserving quinces in honey. They found that when the fruit was cooked, it began to set up and gain a gelatin-like consistency. What they didn’t know is that this is the effect of fruit pectin, which makes jams and jellies so delightfully coherent yet wobbly. (In my opinion, all the best jams still rely solely on the fruit’s pectin and not artificial stabilizers.) As language and tastes evolved, any citrus fruit which was boiled with sugar and water became known as “marmelata.”<br /><br />When did the British get in on the game? Probably as soon as they started making long sea voyages: marmalade was a good way for sailors to get vitamin C and prevent scurvy. Spain was already producing a popular marmalade made from their Seville oranges, which have a high level of fruit pectin. But who wants the truth? Legend has it that Henry the VIII received a box of “marmaladoo” (a hilarious spelling of their pronunciation of <span style="font-style: italic;">marmalado</span>, and hopefully what we all call marmalade from now on) from a Mr. Hull of Exeter. Because it came in a box, the marmalade Henry VIII received was probably more like a quince paste, and let’s hope he ate it spread on some delicious Manchego cheese.<br /><br />A competing legand comes from a man named James Keiller from Dundee, Scotland who claimed to have invented marmalade in 1797, despite the multiple accounts of marmalade’s existence for centuries prior. (My only guess can be that he was in Scotland, where news doesn’t travel fast.) To his credit, Dundee still makes very good marmalade from bitter Seville oranges, and frankly I don’t mind eating the food of the deluded so long as it’s good. Kenny Shopsin, case in point.<br /><br />No matter how we got marmalade or who popularized it, I’m thankful, because I absolutely love the stuff. Hurrah for Marmaladoo!<br /><br /><div style="text-align: center;"><span style="font-size:180%;"><span style="font-weight: bold;">Marmalade Bread<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbJxDtSk9M-6Pvp5EB_JuOenjvfB6HxExFZ5JAOKulHQp6ic4-tbd1a0Y301hrPwzBQlWsBfoEMWGiIaiaZOHLo_MzjqNN8MmTzp-5GGBvEACctlQye50vFQo00lxJKJyxPxixGW9_eI/s1600/DSC_0009.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 475px; height: 315px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbJxDtSk9M-6Pvp5EB_JuOenjvfB6HxExFZ5JAOKulHQp6ic4-tbd1a0Y301hrPwzBQlWsBfoEMWGiIaiaZOHLo_MzjqNN8MmTzp-5GGBvEACctlQye50vFQo00lxJKJyxPxixGW9_eI/s400/DSC_0009.JPG" alt="" id="BLOGGER_PHOTO_ID_5597342713044818786" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;"></span><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOY_3H5uFz9UIjHedBRH0EhEuuBVisw54Ts7GfVh86qO0OoLJuoaF_5znNskFg5s-BrbjTIsgB1vTvgS8Rmh9bu0FS14kfw-aQ2-88wWimp4GQiIrDItxry6J3DudYY1C0kORf_BlOZgk/s1600/DSC_0003-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 491px; height: 326px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOY_3H5uFz9UIjHedBRH0EhEuuBVisw54Ts7GfVh86qO0OoLJuoaF_5znNskFg5s-BrbjTIsgB1vTvgS8Rmh9bu0FS14kfw-aQ2-88wWimp4GQiIrDItxry6J3DudYY1C0kORf_BlOZgk/s400/DSC_0003-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5597347323544708258" border="0" /></a><br /><br />I was turned onto marmalade by this guy:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYb06l5H6aLFeR2OCm_sxNlJLpHwCoAi7RZ-ACfK4AhbXfrI9YSjHJqt2-9B84w16bSdTpsoc6UKajMA1zxrDVgBvTPSDbXCsAiTqzB8bzgO5RRwWNryhpUHSXM-6o4gr3eAuu0xULhs/s1600/Paddington-Bear-431x300.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 304px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYb06l5H6aLFeR2OCm_sxNlJLpHwCoAi7RZ-ACfK4AhbXfrI9YSjHJqt2-9B84w16bSdTpsoc6UKajMA1zxrDVgBvTPSDbXCsAiTqzB8bzgO5RRwWNryhpUHSXM-6o4gr3eAuu0xULhs/s400/Paddington-Bear-431x300.jpg" alt="" id="BLOGGER_PHOTO_ID_5597337008563670210" border="0" /></a><br /><br />Meet Paddington Bear. Paddington Bear loved England, Getting into Trouble, and Marmalade. As a child, I liked two of those things.*<br /><br />Really it should come as no surprise that I love, love, love marmalade. It’s jam with large chunks of fruit! I hate to name drop, but if you’re a marmalade novice, try Tiptree Tawny (thick cut) Marmalade. It’s my favorite traditional marmalade: slightly bitter with big pieces of peel and nothing in it but sugar and oranges. Less traditionally, Sarabeth’s makes a blood orange marmalade which tastes fresh and sweet-tart. It's divine on a toasted baguette.<br /><br />Speaking of bread, I came to make this particular loaf because my next column for<span style="text-decoration: underline;"> </span><a href="http://www.seriouseats.com/serious_entertaining/?ref=flyout">Serious Entertaining</a> will be a menu for a Royal Wedding-watching party. Do you know what time we have to get up to watch the royal wedding here? 4 am. Yikes. So obviously I need to make a <span style="font-style: italic;">breakfast</span> menu. The first two dishes I plan to make are my breakfast interpretations of the two wedding cakes: Fruitcake muffins for Kate, and whole wheat scones with chocolate glaze as a nod to Mcvities biscuits for Will.<br /><br />But last night I began to wonder, what would my last offering be? What was another of my favorite British products?<br /><br />Marmalade sprung to mind. I searched around for a recipe for marmalade bread but came up with precious few results. This recipe from Something the Dog Said was about the only recipe that came up on the internet, and luckily it also had the best photos backing it up. So I decided to give it a try despite its strange ingredient list. Whole wheat flour, salt and a whole lot of baking powder make the base. There is some milk but no eggs or butter or sugar.<br /><br />On top of that, the recipe called for some homemade orange-honey-almost-marmalade mixture that takes an hour to make but I thought hell, if you’re going to call it marmalade bread, why not use real marmalade? And so I did, along with some honey to maintain that honey-wheat combination.<br /><br />The result is a dense loaf with exactly that hearty, toasted honey-wheat flavor I hoped for. The marmalade perfumes the bread and despite my reservations about how much went into the loaf, it's actually incredibly subtle, with just the faintest hint of orange. The best bites are the ones in which you get a piece of orange peel and the marmalade flavor bursts through. (See exhibit A)<br /><br />I've decided I like this bread cut into a thick slice and eaten plain with a cup of Earl Gray tea. But I also like it smeared with marmalade. Because if there is one rule on which I never waiver it's YOU CAN NEVER HAVE TOO MUCH JAM.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbJxDtSk9M-6Pvp5EB_JuOenjvfB6HxExFZ5JAOKulHQp6ic4-tbd1a0Y301hrPwzBQlWsBfoEMWGiIaiaZOHLo_MzjqNN8MmTzp-5GGBvEACctlQye50vFQo00lxJKJyxPxixGW9_eI/s1600/DSC_0009.JPG"><br /></a><br /><div style="text-align: center;">Ingredients:<br /><br />2 ¾ cups whole wheat flour<br />4 teaspoons baking powder<br />1 teaspoon salt<br />1 cup cold whole milk<br />1 cup thick cut marmalade, microwaved for 30 seconds to loosen it.<br />1 tablespoon honey<br /></div><br />Directions:<br /><br />Preheat oven to 325 degrees. Butter and flour a 9 x 5 inch loaf pan, making sure to knock out any extra flour.<br /><br />In a large bowl, whisk together flour, baking powder, and salt. In a medium bowl, whisk together milk, marmalade, and honey.<br /><br />Beat milk mixture into flour mixture until thick, about three minutes. The dough will be very, very thick. Use a spatula to help get it into the loaf pan and smooth out the top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8vSZJyb0NkXqDPAvqrYKJNUIQqcu5Ha5dmRvmkPxXvh7otXo_WTH_fexmaJgxnWvrkXUWcOhywI-6_qW6e-zbTUztzJAAYAaPzazqT_dFyuDcMQRZaqSbg1KbQcdYCrNW9hjh6T3qgA/s1600/DSC_0004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8vSZJyb0NkXqDPAvqrYKJNUIQqcu5Ha5dmRvmkPxXvh7otXo_WTH_fexmaJgxnWvrkXUWcOhywI-6_qW6e-zbTUztzJAAYAaPzazqT_dFyuDcMQRZaqSbg1KbQcdYCrNW9hjh6T3qgA/s400/DSC_0004.JPG" alt="" id="BLOGGER_PHOTO_ID_5597341188474299938" border="0" /></a><br />Bake for 55 minutes or until loaf is golden brown and a cake tester comes out clean.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOt64U0kdFqx6h7aL318KGRfVLV3lCQ57TGC-SH938JMafhQuxFFxny06pdgaFL2jJ3ihFTqDmFK3MF3Z5XgiG45ZDMcgQ6WN1S-26o5rRm7vcALXaVmXK3uey6OqPTeuWc1D4YgaAGM/s1600/DSC_0010-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOt64U0kdFqx6h7aL318KGRfVLV3lCQ57TGC-SH938JMafhQuxFFxny06pdgaFL2jJ3ihFTqDmFK3MF3Z5XgiG45ZDMcgQ6WN1S-26o5rRm7vcALXaVmXK3uey6OqPTeuWc1D4YgaAGM/s400/DSC_0010-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5597347956144268866" border="0" /></a>Exhibit A: the flecks of orange<br /></div><br /><br />*I'm sorry to disappoint you, but I was never really into trouble.Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com1tag:blogger.com,1999:blog-3339911749813137564.post-35582665602457911332011-04-13T17:32:00.006-04:002011-04-13T20:47:05.791-04:00ingredient: CREAM CHEESEAs crazy as it may sound, Philadelphia was once the culinary epicenter of America. Well, we are talking about the late 19th century, a time when people went bananas over zippers. But yes, it’s true, Philadelphia’s reputation for great food led a soon-to-be-very-famous New York State based cream cheese maker to name his brand Philadelphia. That brand became so famous, in fact, that in Spanish one word for "cream cheese" is "<span style="font-style: italic;">queso Filadelfia</span>."<br /><br />When you really think about it, cream cheese is a funny thing. It’s meant to be eaten fresh, like Mascarpone, not aged, like Brie. The addition of modern stabilizers gives it a questionably long shelf life. It’s sold in a block or a tub, next to the sour cream and Ready Whip, not the feta or the cheddar. You can find cream cheese in almost any supermarket, meaning it's extremely popular, yet almost everyone who’s buying it is planning on eating it in just one scenario (because how many people are making their own cheesecake?) So if you’re ever reaching for cream cheese at the same time as another shopper, feel free to give them a knowing nod that says, “Mmm…bagels.”<br /><br />Despite its status on the outskirts of real Cheesedom, I love cream cheese. And why not? Recipes for cream cheese can be found from 17th century France. While my dog will only eat the fat-free version, I love all kinds: full fat, plain cream cheese, vegetable cream cheese, cream cheese with salmon. I’m not ashamed to say that you can occasionally find me eating scallion cream cheese even in the absence of bread. Why? Because cream cheese is salty and tangy, moist and creamy. It also fits into the category of “things that can be spread on bread” which means I just love it.<br /><br />And in case you were wondering, cream cheese <span style="font-style: italic;">is</span> the main ingredient in Crab Rangoon, that awesomely old school Chinese-American appetizer in which cream cheese, imitation crab and scallions are deep fried in wonton wrappers.<br /><br /><br /><div style="text-align: center;"> <span style="font-size:180%;"><span style="font-weight: bold;"> Shone’s Carrot Cake</span></span><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQ-x9SlbgLhtgaRd3UQMWC6b7BSe5FTtAxsU4hxn5-dMj8zBZJBoPE51Z7W6yRTI-rOsyUt1RSrAbu9ihtzwvBncwHS7wTKTLHlS5cuEKxlqF2NVfnwxtTCtdPm77AQwF-jRoV_IXkTk/s1600/DSC_0007.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQ-x9SlbgLhtgaRd3UQMWC6b7BSe5FTtAxsU4hxn5-dMj8zBZJBoPE51Z7W6yRTI-rOsyUt1RSrAbu9ihtzwvBncwHS7wTKTLHlS5cuEKxlqF2NVfnwxtTCtdPm77AQwF-jRoV_IXkTk/s400/DSC_0007.JPG" alt="" id="BLOGGER_PHOTO_ID_5595185471618475442" border="0" /></a><br />Shone is my aunt, though we’re not actually related by blood. I spent half my childhood with her and her daughter Robin, usually on the way to visit some old house or destination garden on the East Coast. Over the years I learned quite a bit-- not by choice but because I’d be stuck with the adults when my older sister and Robin ran off and I was forced to listen to the advantages of growing Azaleas or the archetypal architecture of Coastal Connecticut.<br /><br />Something I enjoyed more was spending New Years Day at her house. I went every year until I got old enough to enjoy New Years <span style="font-style: italic;">Eve</span> (at which point New Years Day becomes a dead zone and the new year ostensibly doesn’t start until January 2nd.)<br /><br />On New Years Day, Shone always served this carrot cake, which I love for its dense, spicy crumb and visible shreds of carrot. She grew up in Hawaii¸ which might explain the secret ingredient in this cake: pineapple. You won't actually taste the pineapple, but you will appreciate the extra moistness. The cream cheese frosting is delicious; tangy but sweet. It’s also the easiest thing in the world to make: put all the ingredients in the food processor and blitz until smooth.<br /><br /><div style="text-align: center;">ingredients:<br /><br />For Cake:<br />2 1/2 cups flour<br />2 teaspoons baking soda<br />¼ teaspoon salt<br />2 teaspoons cinnamon<br />1 cup packed brown sugar<br />1 cup sugar<br />3 sticks (1.5 c) unsalted butter, softened<br />3 eggs<br />2 teaspoon vanilla extract<br />3 cups grated carrots<br />½ cup canned crushed pineapple<br />1 cup raisins<br /><br />For Cream Cheese Frosting:<br />8 oz cream cheese<br />1 1/2 cups confectioner’s sugar<br />¼ cup (½ stick) unsalted butter<br />1 teaspoon vanilla<br />1 tablespoon lemon juice<br /></div><br />For cake:<br /><br />Preheat oven to 350 degrees. Grease a 9 by 13 inch cake pan.<br /><br />In a large bowl, mix flour, baking soda, salt, cinnamon, brown sugar, and white sugar. Add the butter and beat until fluffy, about 4 minutes. Beat in eggs, one at a time. Beat in vanilla. Gently stir the remaining ingredients.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3-wSHtrbj9N0nmZqpbyy6d4JFR_KP4TL5BKYJzOT7vzkaBaKHLCIXam7jyn8qXVJ_pl3AgyLyhWQ3kU-T1TV4plZt_IxYNQ0w8OkIoZcVymD7vC0hEJ37G2X3pXUwQLE-ktQMf0Xfbw/s1600/DSC_0001.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3-wSHtrbj9N0nmZqpbyy6d4JFR_KP4TL5BKYJzOT7vzkaBaKHLCIXam7jyn8qXVJ_pl3AgyLyhWQ3kU-T1TV4plZt_IxYNQ0w8OkIoZcVymD7vC0hEJ37G2X3pXUwQLE-ktQMf0Xfbw/s400/DSC_0001.JPG" alt="" id="BLOGGER_PHOTO_ID_5595185031536343186" border="0" /></a><br /><br />Pour batter into baking pan (it will be rather thick) and bake for 40 minutes or until tester comes out clean. Let cool<br /><br />For frosting:<br />Combine all ingredients in a food processor and pulse until smooth.<br /><br />Spread frosting over cake.Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com1tag:blogger.com,1999:blog-3339911749813137564.post-43206327263308221042011-04-09T17:27:00.009-04:002011-04-09T18:31:36.173-04:00ingredient: PRUNES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOYgnjufxUUuISuOc7Y4EsF6-49XE1y5L0iDUQJFF9nImgnvo94aPloaQh5hwEXm1LQWVkvSJjSB40_Wcr06DbQ6h_tSYitJuceyL15SueI351ZkmgS8G6TyMFILBCEhkSw5V03w4GkU/s1600/prunes.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/AVvXsEghOYgnjufxUUuISuOc7Y4EsF6-49XE1y5L0iDUQJFF9nImgnvo94aPloaQh5hwEXm1LQWVkvSJjSB40_Wcr06DbQ6h_tSYitJuceyL15SueI351ZkmgS8G6TyMFILBCEhkSw5V03w4GkU/s400/prunes.jpg" alt="" id="BLOGGER_PHOTO_ID_5593711165225135634" border="0" /></a><br />It’s unfortunate when good things get co-opted by bad people. Bicycles and hipsters. Beer pong and frat boys. The Hamptons and the people who vacation there.<br /><br />So it was with prunes and old people, or, even worse: prunes and the constipated. Just because dried plums contain a high level of dietary fiber, they’ve been cast as a laughable snack, as something that no one under seventy actually eats. But I’m here to say that your face doesn’t have to look like a prune for you to enjoy prunes. So young’uns, read on.<br /><br />Prunes are simply dried plums. (And no one makes fun of plums, do they? So why make fun of prunes? Do we shun dried apricots? Not in the least.) Good prunes are soft, juicy, and chewy; not hard, stale, or difficult to swallow. They have a deep purple color and a sweet, raisin-plum taste. The only difference between prunes and table-plums are that the type of plums that are made into prunes are “freestone cultivars” meaning it’s easy to get the pit out of the fruit before drying.<br /><br />So how did prunes get their reputation in the first place? Why exactly are they so good for your digestive tract? First, they contain a lot of dietary fiber, and we all know what that does. But to be more specific, when you release food from your body quickly, you take bile acid with you. As a result, your body produces new bile acid, and making bile acid uses up cholesterol, thus lowering your overall cholesterol count. Prunes also contain a high level of insoluble fiber. Friendly gut bacteria (the stuff in yogurt) love insoluble fiber. They scarf it down then release butyric acid, which is the main fuel for the cells of the large intestine. Friendly bacteria also kill disease causing bacteria.<br /><br />You should be clued into prune’s other healthy properties by their deep purple, almost black color. Things of that hue typically contain extremely high levels of antioxidants. Prunes contain more antioxidants ounce per ounce than blueberries.<br /><br />But you know, the main thing is that prunes taste good. They're good plain, but they can also add sweetness and depth to tagines, pastries, cakes, and even stuffing for roast chicken or pork.<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;"><br /><span style="color: rgb(102, 51, 102);">PRUNE CRUMB CAKE</span><br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mB2VE-j-cRJpQmtZBBY1WyjoVodXjP3lPVdNPgrMFA9US27yge6DXmNICWkomKnYAIyiqPm_TYsr4e6mSOVRGICo1fvU9oUxVHNfJ8gU2cpfNXrudeWHj-YhImtFV4P8XtG4M7QxsSE/s1600/DSC_0021.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 356px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mB2VE-j-cRJpQmtZBBY1WyjoVodXjP3lPVdNPgrMFA9US27yge6DXmNICWkomKnYAIyiqPm_TYsr4e6mSOVRGICo1fvU9oUxVHNfJ8gU2cpfNXrudeWHj-YhImtFV4P8XtG4M7QxsSE/s400/DSC_0021.JPG" alt="" id="BLOGGER_PHOTO_ID_5593704754989722722" border="0" /></a><br />Europeans don’t seem to have the same issues with prunes as we do. If you’ve ever eaten breakfast at a European hotel, you’ve probably encountered them as you made your way down the long, beautiful spread of food. If you're like me, you've noticed how a bowl of big fat prunes in their juice always seems to sit between the yogurt and the muesli. I go a little wild at these breakfast spreads <span style="font-style: italic;">(it’s all my favorite foods</span> <span style="font-style: italic;">on one table</span>!) including spooning quite a few sweet, juicy prunes into my bowl of tart yogurt.<br /><br />Last week I saw a recipe for blueberry crumb cake in Dorie Greenspan’s impressive cookbook <span style="font-style: italic;">Baking: From My Home to Yours</span>. I was faced with a bit of a dilemma because I wanted crumb cake but I hate baking with frozen blueberries. I know- tons of people do it all the time and it seems like they should work just fine. But. But they just don’t taste the same as fresh, ripe blueberries and so I had to work with a substitute. The problem is that other obvious swaps such as peaches or nectarines are also sadly months away from being ripe. So I turned to prunes. The result was delicious.<br /><br />As with all dried fruit, I reconstituted the prunes a bit in boiling water first. This helps them get extra juicy. Luckily Sunsweet now sells pretty juicy prunes anyway, as does St. Dalfour. The good starting texture + a little time in a water bath meant that the end result was just as soft and wonderful as fresh fruit. The cake in general was moist and lightly spiced. The crumb topping is amazing, and I upped the walnut ante (as Dorie says not to) because let's be honest: the topping is the best part. Yay for a new wintertime staple!<br /><br />ingredients:<br /><br /><div style="text-align: center;">For the Topping:<br />5 tablespoons unsalted butter, at room temperature<br />¼ cup sugar<br />1/3 cup packed light brown sugar<br />1/3 cup all purpose flour<br />¼ teaspoon salt<br />1 cup chopped walnuts<br /><br />For the Cake:<br /><br />2 cups prunes, each prune cut in half<br />1 cup boiling water<br />2 cups plus 2 teaspoons all-purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />1/4 teaspoon cinnamon<br />1/2 teaspoon freshly grated nutmeg<br />2/3 cup sugar<br />Grated zest of 1/2 lemon<br />6 tablespoons unsalted butter, at room temperature<br />2 large eggs, at room temperature<br />1 teaspoon pure vanilla extract<br />1/2 cup buttermilk<br /><br /><div style="text-align: left;">directions:<br /><br />Preheat oven to 350 degrees. Butter an 8x8-inch pan.<br /><br />Make topping:<br /><br />In a food processor, add all ingredients for topping (except nuts) and pulse just until the mixture comes together to form clumps and is a bit sticky. Stir in the nuts. Put in refrigerator until ready to use.<br /><br />Make cake:<br /><br />In a medium bowl, whisk together 2 cups flour, the baking powder, soda, salt, cinnamon and nutmeg.<br /><br />Dust prunes with 2 tablespoons flour (to keep them from falling to the bottom)<br /><br />In a large bowl, beat together butter and sugar until light and fluffy, about 3 minutes.<br />Add one egg, beat for one minute. Add other egg, beat for one minute. Add vanilla. Beat until incorporated. Add the buttermilk and flour mixture in alternating additions, beating until just incorporated. Stir in the prunes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNTtz-2m-M_jY1JQu69m0dXO5TFvmDFenNx3E-rfA5ITotIl1s4QDQ8oZ1juC8q3_-_ndxd-TcpI5nXUaLP4oTcTIaALvFpIZtiFzOf4kFzpUpNR-LbN7KFzHGvyNoD6PCy8gyQ3YYRA/s1600/DSC_0007.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNTtz-2m-M_jY1JQu69m0dXO5TFvmDFenNx3E-rfA5ITotIl1s4QDQ8oZ1juC8q3_-_ndxd-TcpI5nXUaLP4oTcTIaALvFpIZtiFzOf4kFzpUpNR-LbN7KFzHGvyNoD6PCy8gyQ3YYRA/s320/DSC_0007.JPG" alt="" id="BLOGGER_PHOTO_ID_5593700341898019746" border="0" /></a><br />Pour batter into prepared pan and smooth across the top. Crumble topping across the top, letting it be uneven crumbs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvz4iX2V8ZqUhPJnGkfgTWlVwZsnch0fgSyrI5DL5PuWwHnhJFWwaaXtdU_sAzG00PzfKREdzmow1KIJNScIw0LkQLaHbUH6hJPgEOiyriCVh1JAp0bnp7rUWrDnUlZ9pOJEylbOVygg/s1600/DSC_0009.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvz4iX2V8ZqUhPJnGkfgTWlVwZsnch0fgSyrI5DL5PuWwHnhJFWwaaXtdU_sAzG00PzfKREdzmow1KIJNScIw0LkQLaHbUH6hJPgEOiyriCVh1JAp0bnp7rUWrDnUlZ9pOJEylbOVygg/s320/DSC_0009.JPG" alt="" id="BLOGGER_PHOTO_ID_5593701115823046498" border="0" /></a>Bake for 55 minutes or until crumbs are golden and a cake tester comes out clean.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4NdsG-pnMXbXRJlAWXTn-6IgV48b4y2GvK0h8-HshIBJqRkqqv5Njo6x2UI1BV3cnY4S1hBbDPOytbTTEb2CslVVNiPsXEFsd3lVZshf8uox3Xo7SwQ_HBqlQF-yPP5_itCyxWZiPnY/s1600/DSC_0012.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 474px; height: 314px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4NdsG-pnMXbXRJlAWXTn-6IgV48b4y2GvK0h8-HshIBJqRkqqv5Njo6x2UI1BV3cnY4S1hBbDPOytbTTEb2CslVVNiPsXEFsd3lVZshf8uox3Xo7SwQ_HBqlQF-yPP5_itCyxWZiPnY/s320/DSC_0012.JPG" alt="" id="BLOGGER_PHOTO_ID_5593703236906134898" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQ3b6NbvFOsbS3xUlDS5dhkl2mSxl_JUWlv-ZMiyZN2KhwaeIwBUyL-T4jttobYQRnP7Y-M0b4hJxXZG4s2pDMJuIV0uHG8teqgGsgUMk7N9xyFccjSet_-fdbwkWv7KE5m24VL-K6Ro/s1600/DSC_0027.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 503px; height: 334px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQ3b6NbvFOsbS3xUlDS5dhkl2mSxl_JUWlv-ZMiyZN2KhwaeIwBUyL-T4jttobYQRnP7Y-M0b4hJxXZG4s2pDMJuIV0uHG8teqgGsgUMk7N9xyFccjSet_-fdbwkWv7KE5m24VL-K6Ro/s400/DSC_0027.JPG" alt="" id="BLOGGER_PHOTO_ID_5593704021260618754" border="0" /></a><br /><br /></div></div>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com0tag:blogger.com,1999:blog-3339911749813137564.post-1570847252409942412011-04-06T21:19:00.007-04:002011-04-06T22:01:00.279-04:00ingredient: KEY LIMES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAY93xICLJmlsfFVHL_mKV3dSTzZbW5wEqEZOg9cVbp81OzpQLNYttRJPGdaJdFh-2IAIlBMe3uWkpLkJZyLcek1anyIaP_zKqyla1aUrDDZ88DfCLqTjQZIw9DJh10cnEdHaArT66mCk/s1600/DSC_0001.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 342px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAY93xICLJmlsfFVHL_mKV3dSTzZbW5wEqEZOg9cVbp81OzpQLNYttRJPGdaJdFh-2IAIlBMe3uWkpLkJZyLcek1anyIaP_zKqyla1aUrDDZ88DfCLqTjQZIw9DJh10cnEdHaArT66mCk/s400/DSC_0001.JPG" alt="" id="BLOGGER_PHOTO_ID_5592647246635555810" border="0" /></a><br />In 1492, Columbus brought mayhem to Hispaniola. He also brought key limes. When Spanish settlers continued north, they carried their limes and frankly bad attitudes to Florida. As time passed, the fruit flourished so well in the very southern islands of Florida that they received a new moniker: Key Limes.<br /><br />Key limes are smaller and have a thinner skin than “regular” Persian limes. They're harvested young to preserve their unique tart flavor. It’s this tart, bright taste that makes key limes perfect for cooking, perhaps most famously in Key Lime Pie.<br /><br />Growing up in the North East I had few encounters with Key Lime Pie. Mostly I’d see it in the glass pie case at old school style diners, where it was an appropriately 80’s shade of neon green and sported some kind of whipped cream trim. I never partook. (I can't help it: I hate whipped cream.) So it wasn't until recently that I realized that real Key Lime Pie is not green but yellow, that it's often topped with meringue not whipped cream, or, most importantly, that Key Lime Pie has a marvelously sweet tart flavor and a cool, creamy filling. Even eaten outside of a diner, Key Lime Pie still feels like a sort of retro dessert. But it's also an adult dessert. The acidity of key limes is pleasurable to the mature palate, and come to think of it, it'd go especially well in a daiquiri.<br /><br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;">Key Lime Bars</span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9c8PskbxleMeoPpRUx5UvfdM32AfiCEWlCFwVrpN-6u4Ogd-JKrxYM2qEkFdjh-LEU-R0pzdrafHXi61QJPKT1JwnpFtYrNFo32nV-a9YdcW2ZhHwHUJef6472laVYMz5SQQ8AxBIAd4/s1600/DSC_0017.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 520px; height: 345px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9c8PskbxleMeoPpRUx5UvfdM32AfiCEWlCFwVrpN-6u4Ogd-JKrxYM2qEkFdjh-LEU-R0pzdrafHXi61QJPKT1JwnpFtYrNFo32nV-a9YdcW2ZhHwHUJef6472laVYMz5SQQ8AxBIAd4/s400/DSC_0017.JPG" alt="" id="BLOGGER_PHOTO_ID_5592646326918501154" border="0" /></a><br /><br />Hello. My name is Carrie and I’m addicted to cookbooks. If you see my name on gmail at 2 am, you can bet I’m trolling Amazon or Barnes and Noble, clicking through titles, reading reviews, and probably breaking down and purchasing one or two little known gems. I’ll admit that sometimes when the package arrives in the mail, I'll tear open the brown cardboard and as I stare at my purchase I'm unable to remember what induced me to buy <span style="font-style: italic;">Mmmm…Casseroles</span> or <span style="font-style: italic;">The Pretzel Cookbook: A New Twist on Everyone's Favorite Snack</span>. Obviously there was some reason I had to have <span style="font-style: italic;">Don't Fill Up on the Antipasto: Tony Danza's Father-Son Cookbook</span>. Right?<br /><br />It was on one such recent cookbook bender that I purchased <span style="font-style: italic;">The Florida Keys Cookbook: Recipes and Foodways of Paradise</span>. This time it wasn’t just my late night, tropical dreams or a burst of sun-starved madness. I've become interested in regional American cuisine and thanks to this book I’ve actually learned a lot of interesting things about the history of the Florida Keys. As a stop-over between the Southern States and South America, the food in the Keys is a hybrid of Southern, Cuban, and Caribbean food. Many of the recipes look delicious (Key Lime Cheesecake, Mango Bread) though others (Island Beef Stroganoff, Conch Ice Cream) less so.<br /><br />I’m currently enjoying my last few days of a much needed, highly enjoyable trip to sunny California, where the tropical flavors of the Florida Keys were brought to mind. Without my new cookbook on hand, I had to search the internet for a recipe. In the end I decided to wait on Key Lime Pie and make Key Lime Bars instead. They were just what I hoped (especially after visiting three stores to find key limes.) The filling is smooth and sweet-tart. It has a crunchy meringue topping and a rich, buttery cookie crust with just a hint of salt. Despite the crust, these bars were light and almost refreshing. And let me warn you now, that's a dangerous flavor profile to have in a dessert.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjby13GKFEbOyiqN1uJcZP0tRqJR92dIfti5zArsb4LWqewHERhCeGP4dEITQFhfWoIzqh2-yNAVypRTWXYUde4C5AEvP2dcN_ELG8Hq2gTNSSI-M7eS1i8i2SCvWQ0ELucWdnkyaMVRZY/s1600/DSC_0019.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/AVvXsEjby13GKFEbOyiqN1uJcZP0tRqJR92dIfti5zArsb4LWqewHERhCeGP4dEITQFhfWoIzqh2-yNAVypRTWXYUde4C5AEvP2dcN_ELG8Hq2gTNSSI-M7eS1i8i2SCvWQ0ELucWdnkyaMVRZY/s400/DSC_0019.JPG" alt="" id="BLOGGER_PHOTO_ID_5592646504625494178" border="0" /></a><br />adapted from <span style="font-style: italic;">Down Home with the Neely's: A Southern Family Cookbook</span><br /><br />Makes aprox 15 bars<br /><br /><div style="text-align: center;">ingredients:<br /><br />Crust:<br />1 cup unsalted butter, room temperature<br />1/2 cup confectioners' sugar<br />2 cups all-purpose flour<br />¼ teaspoon salt<br /><br />Topping:<br />4 large eggs<br />2 cups sugar<br />6 tablespoons all-purpose flour<br />1/4 cup plus two tablespoons fresh key lime juice<br />2 teaspoons key lime zest, grated<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieggd_4atvYoRmjSoYvnxlspFRoanKgt4RSnkzvAAnpAbz4iGjo2zhmREFe9RCly3okET3HAR3D2gNQqqS50ltO_7_q_D3HRplonulL2XNH95KXmSf2zs5_mrg-4cTuKqiDwhzlqK8hDw/s1600/DSC_0005.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieggd_4atvYoRmjSoYvnxlspFRoanKgt4RSnkzvAAnpAbz4iGjo2zhmREFe9RCly3okET3HAR3D2gNQqqS50ltO_7_q_D3HRplonulL2XNH95KXmSf2zs5_mrg-4cTuKqiDwhzlqK8hDw/s320/DSC_0005.JPG" alt="" id="BLOGGER_PHOTO_ID_5592645660218375682" border="0" /></a><br /><br />Preheat oven to 350°F. Grease a 9 by 13 inch baking pan.<br /><br />Make the crust:<br /><br />In a large bowl, beat together butter and sugar until light and fluffy, about 2 minutes. Add the salt and the flour and beat until well combined, about one minute. Dough will be slightly sticky. Dip your hands in flour then press dough evenly across bottom of baking pan. Bake until just turning golden brown, about 25 minutes. Let crust cool to room temperature.<br /><br />Make The Topping:<br /><br />In a large bowl, beat together eggs and sugar until well combined, about two minutes. Beat in flour until evenly incorporated, then lime juice and zest. Pour topping over cooled crust.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieggd_4atvYoRmjSoYvnxlspFRoanKgt4RSnkzvAAnpAbz4iGjo2zhmREFe9RCly3okET3HAR3D2gNQqqS50ltO_7_q_D3HRplonulL2XNH95KXmSf2zs5_mrg-4cTuKqiDwhzlqK8hDw/s1600/DSC_0005.JPG"><br /></a><br />Bake until the key lime mixture is set, about 25 minutes. The filling will continue to harden as it cools.<br /><br />Let bars cool completely before cutting into squares.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVnCyqYhMd9RA5kM7RZETrgHogxISvRf0pYqD8F7Jxi_o0RWPoxEIVKGXCEV-L9DfEzPfYfNFKVolnQhW394BqNBRWuMVDQaCBnDVgzqAYMmL9OowCc-FlC7HLPDEdV43-xupxtj29fU/s1600/DSC_0024.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVnCyqYhMd9RA5kM7RZETrgHogxISvRf0pYqD8F7Jxi_o0RWPoxEIVKGXCEV-L9DfEzPfYfNFKVolnQhW394BqNBRWuMVDQaCBnDVgzqAYMmL9OowCc-FlC7HLPDEdV43-xupxtj29fU/s400/DSC_0024.JPG" alt="" id="BLOGGER_PHOTO_ID_5592647520462203986" border="0" /></a>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com0tag:blogger.com,1999:blog-3339911749813137564.post-80529599934548583562011-03-30T12:15:00.009-04:002011-03-30T13:07:15.540-04:00ingredient: MANGO<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEE-WR3zt8Zkpg1-OWRdXQt9GnCwFWxVPAASzRK2yiLBhizN2yOJpoQg47kDspht25cpqw5vv7ffi3fJKTa72SJo2-yLy9vYdtmw2uYkhyphenhyphen8DyIpEwAt9tXZvzt-HOsPm8tw7WtXvDqiw/s1600/mango.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 352px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEE-WR3zt8Zkpg1-OWRdXQt9GnCwFWxVPAASzRK2yiLBhizN2yOJpoQg47kDspht25cpqw5vv7ffi3fJKTa72SJo2-yLy9vYdtmw2uYkhyphenhyphen8DyIpEwAt9tXZvzt-HOsPm8tw7WtXvDqiw/s400/mango.jpg" alt="" id="BLOGGER_PHOTO_ID_5589915931093066482" border="0" /></a>This could easily turn into an ode to mangoes. I could talk about how I love their super sweet, juicy flesh. I could describe their beautiful golden interior and blushing green peel. I could proudly say that I’ve eaten mango every day for the last two weeks (the containers at my local bodega are finally ripe!) and that while I prefer them eaten raw, the sticky juice running down my mouth, I’ll also eat them over coconut rice or blended as sorbet or nestled in a muffin. But it would be like praising chocolate. Everyone already loves mangoes. It’s the most popular fruit on the planet.<br /><br />But India takes the (mango) cake. Though mangoes have been cultivated on their subcontinent for literally thousands of years, the people of India never get tired of it. India grows more mangoes than all other fruit combined. More impressively, they produce the highest number of mangoes in the world, yet they aren’t the greatest exporter. They’re too busy eating them themselves. It’s like Americans and factory-farmed chicken.<br /><br />In India, raw mango abounds, sometimes sprinkled with chili pepper or salt. This wonderful fruit also finds its way into cooked dishes, from sweets like <span style="font-style: italic;">burfee</span> to pickled chutneys. Mango mixed with yogurt makes a refreshing, smoothiesque drink called <span style="font-style: italic;">lassi</span>. It’s a veritable mango party happening over there and I, for one, am jealous.<br /><br />Mango is a fruit but it tastes as good as dessert. So you might forget that one cup of mangoes has 12% of your daily requirement of dietary fiber and 100% of your vitamin C. Show me a parent who can’t get their kid to eat fruits and I’ll throw a mango at their face. If I haven’t eaten it first.<br /><br />Buddha himself was known to relax in a mango orchard (and presumably indulge in a sweet slice or two). If it’s good enough for Buddha, it’s good enough for me.<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;">Mahi-Mahi with Mango Salsa<br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7o1Tgu_fHbDz1Z9xl5JLuVPt3mtVs3iWg73BGbPSYWoA3KzP69IplAgKf1zh_X4st0fpE16Wdc7kxZgqGOXeRpVCQ9VOjOmLWJt4q2b5h9AL0ACL-86TiWsFFJ8HLKrPFqMSPH5eu5as/s1600/DSC_0032.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7o1Tgu_fHbDz1Z9xl5JLuVPt3mtVs3iWg73BGbPSYWoA3KzP69IplAgKf1zh_X4st0fpE16Wdc7kxZgqGOXeRpVCQ9VOjOmLWJt4q2b5h9AL0ACL-86TiWsFFJ8HLKrPFqMSPH5eu5as/s400/DSC_0032.JPG" alt="" id="BLOGGER_PHOTO_ID_5589910039789894514" border="0" /></a><br /><br />Like I said, I’ve been eating a lot of mango recently. I’m just so happy to see it that I can barely walk by a fruit stand without stopping to have a little exchange. Hello, old friend, I missed you so much. Have fun wintering in Mexico? Great. Now get in my belly.<br /><br />The good thing is that I see no need to limit my fruit intake to breakfast, lunch, dessert or snacks. Dinner is a totally acceptable place for fruit, especially if you’re pairing it with some spicy jalapeños, zesty lime juice, and crunchy red pepper to make an awesome fresh salsa that accompanies grilled fish. This is just the kind of semi-tropical wish-I-was-there palate cleansing dish that makes me look forward to summer and giving my oven a break.<br /><br />I bought Mahi Mahi for this dish because Mahi Mahi is a tropical fish and this dish has tropical flavors. This almost caused a dining disaster. You see as I was taking my first bites, my mother, with whom I happened to be dining, said, “Mahi Mahi. That’s dolphin fish.”<br /><br />I thought she meant it was like<span style="font-style: italic;"> dolphin</span> dolphin, and as I grew up during the whole Save-the-Dolphins campaign*, I was not about to eat Flipper. Which is what I told her and she told me I was being ridiculous, and I said, yeah, you <span style="font-style: italic;">would</span> say that, because my mother happens to be the instigator of Lobstergate 1996.**<br /><br />Luckily a quick Wikipedia search assured me that Mahi Mahi is not related to Dolphin in any way except for name. Regardless, if you can’t find Mahi Mahi, other good options are red snapper or tuna.<br /><br />*In the 1980s, there was a campaign to save dolphins after shockingly high numbers were getting caught and dying in nets meant for tuna fish. Marine activists won the campaign and now most tuna cans sport the "Dolphin safe" label.<br />** Lobstergate: An incident in which my young self was eating whole boiled Lobster on our porch in Cape Cod and I found a row of little green balls in the lobster’s belly.<br />“What are these?” I asked innocently.<br />“Oh. That lobster must have been pregnant. Those are the unborn babies,” said my always blithe mother.<br />I dropped my claw crackers and almost hurled. I honestly haven’t eaten whole lobster since.<br /><br />Serves 4<br /><br /><div style="text-align: center;">Ingredients:<br /><br />for salsa:<br />2 ½ cups chopped mango<br />1 cup diced red onion<br />1 jalapeño, finely diced<br />1 teaspoon lime zest<br />3 tablespoons lime juice<br />1 ¼ cup diced red pepper<br />¼ cup chopped cilantro<br />salt to taste<br /><br />2 pounds Mahi Mahi<br />1 tablespoon olive oil<br />salt and pepper<br /></div><br />In a small bowl, combine ingredients for salsa. Mix and let rest while fish is being cooked.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjev1HICvte-LZtB2BGmzPof7_F4SBBTwuenxbSE9pcvB3GbNusXvIY8zt00SYmjs4QNUw5YovNMoX_H3Y7UDS_8Xrp4sOl3zBzE_CdodL7DRWqHlxMLP9SZIA44URlsdcK6itckNJqp30/s1600/DSC_0020.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjev1HICvte-LZtB2BGmzPof7_F4SBBTwuenxbSE9pcvB3GbNusXvIY8zt00SYmjs4QNUw5YovNMoX_H3Y7UDS_8Xrp4sOl3zBzE_CdodL7DRWqHlxMLP9SZIA44URlsdcK6itckNJqp30/s320/DSC_0020.JPG" alt="" id="BLOGGER_PHOTO_ID_5589908402584228018" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrMLd2XYcd2CutEvoCjFrk7uWiBqX7ThoIgQQgKObugEgjJHdei_FxK961IJ1PTohytUUeMAnR6ssi9Mmpx91uwjV3pTqLz4rrCuCYVMGgqzGlVYDH6t32tSni5dN5J_jEXMopfa8cQc/s1600/DSC_0023.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrMLd2XYcd2CutEvoCjFrk7uWiBqX7ThoIgQQgKObugEgjJHdei_FxK961IJ1PTohytUUeMAnR6ssi9Mmpx91uwjV3pTqLz4rrCuCYVMGgqzGlVYDH6t32tSni5dN5J_jEXMopfa8cQc/s320/DSC_0023.JPG" alt="" id="BLOGGER_PHOTO_ID_5589908622654219298" border="0" /></a><br />Heat a ridged grill pan or sauté pan over medium high heat. Drizzle fish with olive oil and season with salt and pepper. Cook until opaque and cooked through, about 5 minutes per side.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SGTS70o5nQj52pUqEttcZCGrSJxQkx7eLJo2AVr2iHwixYQcYTmVsr8iJIwDtH-mIcyW_2DSULzg0ElgUG4QHNTMZi1gmyEJjnyngQwuQOTiGlsI74cy_EkRXYUKVrMjwx5cQeQPkH8/s1600/DSC_0019.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SGTS70o5nQj52pUqEttcZCGrSJxQkx7eLJo2AVr2iHwixYQcYTmVsr8iJIwDtH-mIcyW_2DSULzg0ElgUG4QHNTMZi1gmyEJjnyngQwuQOTiGlsI74cy_EkRXYUKVrMjwx5cQeQPkH8/s320/DSC_0019.JPG" alt="" id="BLOGGER_PHOTO_ID_5589911721720313410" border="0" /></a><br />Top fish with salsa.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTAeeJ7l2q5GOkLpYoSwdnv_rtLpAeaLFSuZE_b8wdD6tTwjDd4b3MXDR6FkAsMaS6xSgt5x8RDy3-lKxSnbVhvpBMKdfGPTOh6oC8ymhq-cUZpXXW_v6pLRek9GVN9UBZAA3PBeuHBQ/s1600/DSC_0024.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTAeeJ7l2q5GOkLpYoSwdnv_rtLpAeaLFSuZE_b8wdD6tTwjDd4b3MXDR6FkAsMaS6xSgt5x8RDy3-lKxSnbVhvpBMKdfGPTOh6oC8ymhq-cUZpXXW_v6pLRek9GVN9UBZAA3PBeuHBQ/s400/DSC_0024.JPG" alt="" id="BLOGGER_PHOTO_ID_5589912785005424194" border="0" /></a>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com0tag:blogger.com,1999:blog-3339911749813137564.post-89271358962072527802011-03-25T14:44:00.012-04:002011-03-25T16:17:52.772-04:00ingredient: PEANUTS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaNHXDgmxwOgTC-v_uo-yn1KUYxn0rMNG1xv6uco7fJt7VYLp73x5tAiG48bYrUvxE35glF1YYCnxtldqCN4RcyeAqB5WzMmP7o6dJwBtzpVVTKzVufkddjE0SIILD3hrYD1V4vEy7xk/s1600/DSC_0003.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaNHXDgmxwOgTC-v_uo-yn1KUYxn0rMNG1xv6uco7fJt7VYLp73x5tAiG48bYrUvxE35glF1YYCnxtldqCN4RcyeAqB5WzMmP7o6dJwBtzpVVTKzVufkddjE0SIILD3hrYD1V4vEy7xk/s400/DSC_0003.JPG" alt="" id="BLOGGER_PHOTO_ID_5588094189106072610" border="0" /></a><br />I just heard a fun fact: peanuts are sometimes called goober peas. Yes, I am highly skeptical that more than five people in the world have ever used this phrase, but who cares? I’m a big fan. Let’s start a movement! Let’s contact the <a href="http://www.nationalpeanutboard.org/">National Peanut Board</a>. I really want to go on the subway and see their new ads:<br /><div style="text-align: center;">Goober Peas: Energy for the Good Life.<br /></div><br />Here are some other things about goober peas that you might not know. First, they’re a legume, like lentils or navy beans. Second, the plant produces a flower which actually dives back under the soil to mature into peanuts. (Do you think it’s embarrassed? Maybe it just gets cold.) Also: China produces almost half the world’s peanuts. However we do have a fair bit of domestic peanut production in Southeastern states like Georgia and South Carolina- which explains why boiled peanuts are a popular seasonal snack in those areas. Sorry, I can't tell you what a boiled peanut tastes like, or why you'd boil a nut in the first place.<br /><br />Over time, peanuts have become associated with the health food movement. In fact I feel like they’ve really spearheaded the campaign for nuts. But we should thank the peanut and its proponents for teaching the American people an important lesson, namely that not all fat and calories are created equal. Despite their high levels of fat and calories, peanuts are a great source of nutrition, even for those on a diet. That’s because peanuts contain mostly unsaturated fat (the stuff that’s in olive oil), and absolutely zero trans fat (the stuff that’s in Ritz crackers). Peanuts have 30 essential nutrients, a ton of protein, fiber and antioxidants. They’re also a good source of Niacin, a vitamin you didn’t know you needed but actually helps brain function and blood flow.<br /><br />My favorite way to eat peanuts is quintessentially American: peanut butter. This is funny because I used to hate peanut butter. Capital H- Hate it. I ate a jam sandwich every day for lunch in middle school and let me tell you, the number of times I had to say, “I just don’t like peanut butter OK” <span style="font-style: italic;">far</span> surpasses the number of times anyone has ever called them goober peas (until we make this a thing and sweep the nation.)<br /><br />But it’s not just me. In college my first year Italian professor, a sweet young woman from Naples, came in one morning, looking aghast.<br /><br />“This morning I tried your American peanut butter,” she said, her faced pulled into a most unpleasant frown, her hands circling in a way that meant “this product you allegedly call peanut butter.”<br /><br />“And...?” someone ventured. She seemed too traumatized to go on.<br /><br />“And it is not what I thought. It is disgusting. So salty! I actually spit it out!” This was accompanied by more hand waving indicating “Believe me, I spit that s*** out onto the <span style="font-style: italic;">floor</span> it was so freaking gross. Who are you people that would make such a product?” Then she sighed and wagged one finger. “Non. This is <span style="font-style: italic;">not</span> like Nutella.”<br /><br />Personally I’ve come to like peanut butter. In fact I’m going to go make myself a goober pea and jelly sandwich. Latas.<br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;"><br />Peanut Butter Cookies with Peanuts<br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEger7ab-uKXkWXtyEHn0ueN0nmy-8FpN1GkcSgwLueQKSpOfX68ACQSjMfw4d__b_qlBYtGlKgbcceD9b0cpbedBjo4SP32h-94ymXXExf7Q2kScAJJtA3e4YYbZgIdOk-o1KGdojagnIg/s1600/DSC_0018.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEger7ab-uKXkWXtyEHn0ueN0nmy-8FpN1GkcSgwLueQKSpOfX68ACQSjMfw4d__b_qlBYtGlKgbcceD9b0cpbedBjo4SP32h-94ymXXExf7Q2kScAJJtA3e4YYbZgIdOk-o1KGdojagnIg/s400/DSC_0018.JPG" alt="" id="BLOGGER_PHOTO_ID_5588093472803772162" border="0" /></a><br />I like contrasts in the food I’m eating: Sweet and salty. Hot and cold. Soft and crunchy. It was with the latter in mind that I made these peanut butter cookies. I took a recipe for a tasty, soft, standard peanut butter cross cookie and added whole peanuts. The result is a nicely crunchy and supremely peanutty cookie. I think it’s a version that even an Italian could love.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgk6LLFD5W8zOVjy5h-asdbqKoOIGmpPfHjLP_nmfmfBCCUFDBC5DZe-OT1M5rpIoY3ZVSioq0u5fJ7WsKhl8zggokZXiJSDdWBDTdshpvoJXS8XInt5GFQuhqcAGCw7gHsTNKNXfYUk/s1600/DSC_0005.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgk6LLFD5W8zOVjy5h-asdbqKoOIGmpPfHjLP_nmfmfBCCUFDBC5DZe-OT1M5rpIoY3ZVSioq0u5fJ7WsKhl8zggokZXiJSDdWBDTdshpvoJXS8XInt5GFQuhqcAGCw7gHsTNKNXfYUk/s320/DSC_0005.JPG" alt="" id="BLOGGER_PHOTO_ID_5588091590241825442" border="0" /></a><br /><div style="text-align: center;">ingredients:<span class="ingredient"><br />2 2/3 cups flour</span><span class="ingredient"><br />1 teaspoon baking soda</span><span class="ingredient"><br />1/2 teaspoon baking powder</span><span class="ingredient"><br />1/4 teaspoon salt</span><span class="ingredient"><br />1 cup (2 sticks) unsalted butter, room temperature</span><span class="ingredient"><br />1 cup crunchy peanut butter</span><span class="ingredient"><br />1 cup packed light brown sugar</span><span class="ingredient"><br />3/4 cup sugar</span><span class="ingredient"><br />2 large eggs</span><span class="ingredient"><br />1 1/2 cups whole peanuts</span><span class="ingredient"><br />1/2 sup sugar, for rolling<br /><br /></span><div style="text-align: left;"><span class="ingredient">directions:</span><br /><br />Preheat oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking soda, baking powder, nutmeg.<br /><br />In a large bowl, beat butter until creamy, about two minutes. Add peanut butter and beat until well combined, about 1 minute.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHo4V1FlkRmDOceI68KUVcNTBXG-pYKWVZzlWdgVpW4pfUyYHGOr40PJ8fT48qLP4x12GbEdK65c-qHMOA3AJ38TFXwHTKph8naL9ms9G8uj5WHpwybzbdblQ2JisUg6i204-jy3pDv8/s1600/DSC_0006.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHo4V1FlkRmDOceI68KUVcNTBXG-pYKWVZzlWdgVpW4pfUyYHGOr40PJ8fT48qLP4x12GbEdK65c-qHMOA3AJ38TFXwHTKph8naL9ms9G8uj5WHpwybzbdblQ2JisUg6i204-jy3pDv8/s320/DSC_0006.JPG" alt="" id="BLOGGER_PHOTO_ID_5588091987830678786" border="0" /></a><br />Add light brown sugar and 3/4 cup regular sugar. Beat for three minutes. Add eggs, beating for one minute. Beat in flour mixture in two parts, scraping down sides of bowl after each addition. Mix in peanuts. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglXb-MX7Uu1a5ekCslfJwHu6ZwrVKZDD7boxt-mS7u8CHNj4ejv-BvUYm6V7ufZqZ0bs-vg9QsVr6Vc2Ego8J2utcjerJpOK7iUeM6RM8uibm1MNv3-mfJiF5WKNXGNsJitNPmOGq-qrs/s1600/DSC_0009.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglXb-MX7Uu1a5ekCslfJwHu6ZwrVKZDD7boxt-mS7u8CHNj4ejv-BvUYm6V7ufZqZ0bs-vg9QsVr6Vc2Ego8J2utcjerJpOK7iUeM6RM8uibm1MNv3-mfJiF5WKNXGNsJitNPmOGq-qrs/s320/DSC_0009.JPG" alt="" id="BLOGGER_PHOTO_ID_5588092501160781746" border="0" /></a><br /><br />Pour 1/2 cup sugar into a small bowl. Roll dough into 1 1/2 inch balls. Roll each ball in sugar to coat lightly. Place balls on baking sheet and press down each ball twice with the tines of a fork, making a crisscross pattern.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnToLlmubreqEVbk18rC3vI0mKIlzcwVTG7Kni2ruiAildf0i5pvSn4oqME4Ki_6JToh2xyMqC1_rj0qsWy0_ht6kiBtMoiTadtjgiH9kvWvuLjPXhY89zqRzcXOizWOLn9_QSw2YfPrU/s1600/DSC_0010.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnToLlmubreqEVbk18rC3vI0mKIlzcwVTG7Kni2ruiAildf0i5pvSn4oqME4Ki_6JToh2xyMqC1_rj0qsWy0_ht6kiBtMoiTadtjgiH9kvWvuLjPXhY89zqRzcXOizWOLn9_QSw2YfPrU/s320/DSC_0010.JPG" alt="" id="BLOGGER_PHOTO_ID_5588092748877104466" border="0" /></a>balls<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkT5l8YHitt3fhtdIL1SeqdYuZux2dgNh1CE3qRBEYLP3wzP_x0orMRn3f6eWh7CEgtz3FfCEtlSwjN9_3z0hnpRA8w129uxz4VIf-J96O4pVZVEpPERdpRw4WkFWGZ_H0DlbaqAzZuCU/s1600/DSC_0011.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkT5l8YHitt3fhtdIL1SeqdYuZux2dgNh1CE3qRBEYLP3wzP_x0orMRn3f6eWh7CEgtz3FfCEtlSwjN9_3z0hnpRA8w129uxz4VIf-J96O4pVZVEpPERdpRw4WkFWGZ_H0DlbaqAzZuCU/s320/DSC_0011.JPG" alt="" id="BLOGGER_PHOTO_ID_5588093029525906962" border="0" /></a>flattened<br /></div><br />Bake cookies until golden brown and starting to crisp at the edges, 12 to 14 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBvtPIJserX6bZcQE25iYule4bfrxFn4mQWL8pcPT7pkqQkWXDegAkzYxOFcarQbgsDzASqneoR6Y_cUWqpOeb7aRxuMk8AHdozKYEV6CAO50HXEF_ceWrhyoJV9mV04rtYtsnflSbr8/s1600/DSC_0022.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBvtPIJserX6bZcQE25iYule4bfrxFn4mQWL8pcPT7pkqQkWXDegAkzYxOFcarQbgsDzASqneoR6Y_cUWqpOeb7aRxuMk8AHdozKYEV6CAO50HXEF_ceWrhyoJV9mV04rtYtsnflSbr8/s400/DSC_0022.JPG" alt="" id="BLOGGER_PHOTO_ID_5588093715744836546" border="0" /></a><br /><span class="ingredient"></span></div></div><div class="ingredients-section"><div style="text-align: center;"> </div> </div>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com1tag:blogger.com,1999:blog-3339911749813137564.post-83325431180503280552011-03-21T16:47:00.009-04:002011-03-21T17:18:57.036-04:00ingredient: CHEDDAR<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ilcu2-2zZj24xGUwxEcgHj2eHpnRcy0vNpxYw5oNXtJv8bXSrhUH1baZfFEuikud9xopFefjiKGmhgLZpCMezLIycF4aWiQ_iwS2mpjb1e8I5nLgn7XWQSRWbH5meaBr5tox6p78JcI/s1600/DSC_0018-2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 352px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ilcu2-2zZj24xGUwxEcgHj2eHpnRcy0vNpxYw5oNXtJv8bXSrhUH1baZfFEuikud9xopFefjiKGmhgLZpCMezLIycF4aWiQ_iwS2mpjb1e8I5nLgn7XWQSRWbH5meaBr5tox6p78JcI/s400/DSC_0018-2.JPG" alt="" id="BLOGGER_PHOTO_ID_5586641698367850674" border="0" /></a><br /><br />There are streets in Brooklyn Heights named after fruit (Pineapple Street, Orange Street, Cranberry Street etc) and it has always been my dream to live on one. Then I found out that Cheddar is an actual village in England, and I have subsequently changed my life goal to move there. Imagine the return address stickers I could get!*<br /><br />I bet Cheddar is a friendly town, because cheddar is a very friendly cheese. I’ve never met a person who doesn’t like some version of this firm cow’s milk cheese, even if it’s just the bastardized pre-shredded Polly-O kind. Ok, scratch that, maybe Cheddar is an <span style="font-style: italic;">angry</span> town, because people all over the world are buying and selling bastardized pre-shredded Polly-O versions of their artisanal product, failing as they do to have any type of D.O.C protection for the name “cheddar.”<br /><br />The truth is that any cheese can technically be called Cheddar if it is made by “cheddaring,” a process in which milk curds are ground into small pieces, cooked, and pressed into a mold. As a result of this lax designation, the taste, color, and texture between cheddars varies greatly. I prefer strong, sharp cheddars to the mild, plastic types even if the latter are admittedly great at achieving perfect melted-cheese texture. I also prefer pale yellow cheddars to orange ones for purely aesthetic reasons, though it’s true that some shameful producers use food dye to give their cheddar a carroty orange hue.<br /><br />Cheddar is a versatile cheese. It melts beautifully, making it perfect for all kinds of baking and cooking. It’s also delicious when simply sliced and eaten with an apple. It must be because people love Cheddar so much that they seem intent on making it in record-breaking quantities. Starting with a 7,000 pound block made for a Canadian exhibit in 1866, cheese makers have continued to up the ante until the current cheddar record was established: a 56,850 pound mass of cheese made by the Federation of American Cheese Makers in 1989. Kraft is still selling the remains.<br /><br />So go on and buy some Cheddar, whether it be English, Irish or made right up in Vermont. Just do me a favor and shred it yourself.<br /><br />*You should be imagining a small picture of my dog in a cheese hat, adjacent to my name and address.<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;">Cheddar Scones with Chive Butter<br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFaI406nI7BPNQS310UZ8vo5nWr2cHBPYnHPcXZxjx2PgXopFEIRi1dwnIQxoDiaDEEVtuenpEfAkqngF0Qkh1b9iUMdeVlYGqaFcwp0oxIcbnQcgL7k9Ula3CTzR2RKjmr_ait5IwPY0/s1600/DSC_0035.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFaI406nI7BPNQS310UZ8vo5nWr2cHBPYnHPcXZxjx2PgXopFEIRi1dwnIQxoDiaDEEVtuenpEfAkqngF0Qkh1b9iUMdeVlYGqaFcwp0oxIcbnQcgL7k9Ula3CTzR2RKjmr_ait5IwPY0/s400/DSC_0035.JPG" alt="" id="BLOGGER_PHOTO_ID_5586642754572837186" border="0" /></a><br />There is never enough cheese in cheese scones. Why is that? Is it because it would feel gluttonous? It’s not like you’re not already eating a scone. So just make that scone meet its sconey potential and load it up with cheese. That’s what I say. But sometimes no one listens to me and I have to just bake things myself.<br /><br />These are seriously super cheesy. And they’re delicious. The scone is light and airy and pulls away into hot, melting, cheesy bites. It’s salty and sharp, the perfect dish for a boozy brunch. Chive butter makes a delicious accompaniment, though it’s not totally necessary. Making these scones is though. So do it. Just don't tell anyone how much cheese is in the batter.<br /><br />On a side note, I have always wanted a cheese hat, and not just for my dog. So if you've got one lying around, send it my way.<br /><br /><div style="text-align: center;">ingredients:<br /><br /><span style="font-weight: bold;">For Scones:</span><br />2 cups all-purpose flour<br />1 tablespoon baking powder<br />1 teaspoons salt<br />12 tablespoons butter, cold, diced into 1/4 inch pieces<br />1/2 cup buttermilk<br />1 extra large egg<br />2 cups sharp cheddar, grated<br />1 egg, beaten with 1 tablespoon water, for egg wash<br /><br /><span style="font-weight: bold;"> For Chive Butter</span><br />4 tablespoons salted butter, softened<br />2 teaspoons chopped chives<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirykb-uuAJSxBeRsMd1Y7Xb-gM9b7z0rNmOwLfZBVsgJ2zw3eyfmMNkGv3lsTreO-u5neHsIOKi4DZTxL34rmBXlm-zXVtGQgB8sn58JFbgukBGJlq74utYJYY2tKD4iwF8w7lsqllEcw/s1600/DSC_0076.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 313px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirykb-uuAJSxBeRsMd1Y7Xb-gM9b7z0rNmOwLfZBVsgJ2zw3eyfmMNkGv3lsTreO-u5neHsIOKi4DZTxL34rmBXlm-zXVtGQgB8sn58JFbgukBGJlq74utYJYY2tKD4iwF8w7lsqllEcw/s320/DSC_0076.JPG" alt="" id="BLOGGER_PHOTO_ID_5586641302395523922" border="0" /></a><br /><strong>To Make Chive Butter:<br /><br /></strong>In a small bowl, mix softened butter with chopped chives until well combined. Set aside.<br /><br /><strong>To Make Scones:<br /><br /></strong>Preheat oven to 425 degrees. Line a baking sheet with parchment paper.<br /><br />In a large bowl, combine flour, baking powder, and salt. Stir to combine. Using an electric mixture, beat in butter until it is the size of peas.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iwMKPnarGo6J-mxnY_Uq9bQrnYSMVhibQgO3dpWRfH-KSr8arHv5J6o-bBuO_Sok0Qmgu_y1h8X_ClSirLrKdyOgH6u-SJn5eNTMfeyxHvkpynf-VOBmzWS_NjzdSEWni80KTMRNpLk/s1600/DSC_0017.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iwMKPnarGo6J-mxnY_Uq9bQrnYSMVhibQgO3dpWRfH-KSr8arHv5J6o-bBuO_Sok0Qmgu_y1h8X_ClSirLrKdyOgH6u-SJn5eNTMfeyxHvkpynf-VOBmzWS_NjzdSEWni80KTMRNpLk/s320/DSC_0017.JPG" alt="" id="BLOGGER_PHOTO_ID_5586640586923467746" border="0" /></a><br /><br />In a small bowl, whisk together egg and buttermilk. Beat egg mixture into dry ingredients until just combined, about 1 minute.<br /><br />Add grated cheddar to dough and mix until cheese is evenly distributed, being careful not to overwork the dough.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSi5uBUg0OiGK8ejYq4FZyeHntOZeHrJQbkeq6G5TrkK10RJcaEAMEpA62YjHa26QHdDVslF_MtdU92HqeDKLmxergsKdnRdXBHW_Dk94EhWJDGHaW2MvH0nu4iH66zOz94bZdtTF8HE/s1600/DSC_0014.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSi5uBUg0OiGK8ejYq4FZyeHntOZeHrJQbkeq6G5TrkK10RJcaEAMEpA62YjHa26QHdDVslF_MtdU92HqeDKLmxergsKdnRdXBHW_Dk94EhWJDGHaW2MvH0nu4iH66zOz94bZdtTF8HE/s320/DSC_0014.JPG" alt="" id="BLOGGER_PHOTO_ID_5586642166875195346" border="0" /></a><br /><br />Turn dough out onto a floured surface and kneed 6 times. Roll dough out into a 5 by 10 inch rectangle. Dip a sharp knife in flour, then cut dough into eight triangles. Brush each scone with egg wash. Put scones onto a baking sheet and bake until puffed and golden, about 25 minutes. Serve warm with chive butter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDpcHSMEAEOCNt35eAE-y0ZafafuiCNjDdI76B8RkKYf8grFjfnFDxhdyp1ce1Z2kUqfyn8FQBoii8-Q-KW2HELRkZn8yGy7PKibaH5wjI5imsgklMcEh5llrEj-h34CGr6dcAKFy2vw/s1600/DSC_0050.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDpcHSMEAEOCNt35eAE-y0ZafafuiCNjDdI76B8RkKYf8grFjfnFDxhdyp1ce1Z2kUqfyn8FQBoii8-Q-KW2HELRkZn8yGy7PKibaH5wjI5imsgklMcEh5llrEj-h34CGr6dcAKFy2vw/s400/DSC_0050.JPG" alt="" id="BLOGGER_PHOTO_ID_5586643193998830418" border="0" /></a>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com2tag:blogger.com,1999:blog-3339911749813137564.post-75808859901887516162011-03-16T17:13:00.012-04:002011-03-21T17:15:25.346-04:00ingredient: GIGANTES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpzTiS_1zQ3QLrxTYSSoJFiw_onUFBItvIiMgL3CKoZTVroKD5T_ghsjc4TFPTpR2i6bNhPHuVvmLqHAlFa08MmBEMXoYiJBHkmAN0lvERJtpbYiMgqXT__9d2rWdXVzD1T5l64gO-8jo/s1600/DSC_0001.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpzTiS_1zQ3QLrxTYSSoJFiw_onUFBItvIiMgL3CKoZTVroKD5T_ghsjc4TFPTpR2i6bNhPHuVvmLqHAlFa08MmBEMXoYiJBHkmAN0lvERJtpbYiMgqXT__9d2rWdXVzD1T5l64gO-8jo/s320/DSC_0001.JPG" alt="" id="BLOGGER_PHOTO_ID_5584790552924562498" border="0" /></a><br /><span style="font-style: italic;">Gigante</span> or <span style="font-style: italic;">gigande</span> are type of large, flat white bean commonly used in Greek cooking. I’ve found that the closest thing that’s readily available in American super markets is the Lima or the Butterbean, but not to worry. I think that the taste, especially between Gigandes and Butterbeans, is extremely similar: as beans go they’re more sweet than nutty and more creamy than dry. In fact I think it’s fair to say that gigantes are essentially just very large white beans, which is great because it means you get twice as much as that flavor-absorbing middle section.<br /><br />Beans in general are one of the best (if not <span style="font-style: italic;">the</span> best) sources of nutritional bang for your buck. These low-fat, high-protein gems are packed with iron, B vitamins, and fiber. And while darker beans have higher levels of antioxidants, gigandes are still an extremely healthy addition to any meal. And they’re cheap. One pound of beans costs around one dollar. One dollar! Even my asshole overpriced supermarket in the West Village sells white beans for $1.40 a pound. With my budget, I should be eating beans and not much else.<br /><br />In fact, I feel compelled to share that one summer my college roommate did just this. She honestly ate almost nothing but canned beans for an entire month. Like you, I was shocked at first, but in awe by the end. You see she had been granted a small monetary stipend to study in Paris for the summer, but she first had to live in New Haven, studying the French language. New Haven in the summer? <span style="font-style: italic;">Quel dommage!</span><br /><br />My friend thought about her predicament and decided to make the most of it. Having heard of the culinary delights of Paris, she decided she wanted to save as much of that stipend as possible to spend on baguettes, croissants, and macarons. That girl wanted to drink wine like it was water, and let’s just say her dreams came true. All thanks to the beans. She ate a can of beans for dinner every night. It is true that she loves beans in any form, more than anyone I’ve known, but really, I couldn’t believe her determination. I would have caved after a day and continued to indulge in my eight dollar jars of jam. But she got to experience the Paris of her dreams, and the moral of the story is that if you have to live on one insanely cheap product for a month, beans are definitely the way to go.<br /><br />But back to <span style="font-style: italic;">gigande</span> beans. These are a really beany bean, with a creamy, mellow flavor that takes well to herbs, olive oil, and tomatoes. Plus if you're like me, you'll find anything oversized especially fun to eat. If they were easier to find, I’d eat gigande beans all the time. A gigande bean, celery, parsley and lemon salad would be a refreshing first course. In the cold weather, I’d love a bowl of gigande beans stewed with a little kale.<br /><br />But my go-to recipe for gigandes is Greek, because, in my opinion, Greeks are masters at taking simple ingredients and elevating them to the level of the Gods. This recipe is one of the classic examples.<br /><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(0, 51, 0);font-size:180%;" >Gigande Beans Baked with Spinach and Feta</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5l4BuWkhIwV0Z4-pY17Bq569Ynd8TeDcEOqmUYrCRrtrPvp57SgFUYbR2BbAAPYf9Mq1D-uOjeDqDLybOBcCWZMtIMNLGt8JH5ta68o-HugNI9i2p8ugG2VA1al4YmQPuiRH_knXNOY/s1600/DSC_0008-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 465px; height: 309px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5l4BuWkhIwV0Z4-pY17Bq569Ynd8TeDcEOqmUYrCRrtrPvp57SgFUYbR2BbAAPYf9Mq1D-uOjeDqDLybOBcCWZMtIMNLGt8JH5ta68o-HugNI9i2p8ugG2VA1al4YmQPuiRH_knXNOY/s400/DSC_0008-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5584791835844068018" border="0" /></a><br />There are some dishes that you’ll find on almost any taverna menu in Greece; Spanikopita, fried cheese, and souvalkia being prime examples. This is another. I love this recipe because the flavors just taste like Greece; dill, parsley, tomatoes, spinach, feta. Honestly just writing tomatoes-spinach-feta makes my mouth start to water. Those three ingredients are so perfect together that sometimes I’ll just sauté them up and go at the results with a fork for a quick, delicious meal. This dish is a level above sautéed vegetables because it’s baked in a nice big casserole and has a salty, cheesy crust. And of course I’m partial to any dish that creates its own little broth that’s just begging to be mopped up by a piece of bread. I’d really eat this dish every week if I was asked to. Or every day if I was saving up money to go to France.<br /><br />There’s just one problem. I hate soaking dried beans. I don’t know why. Oh, wait, yes I do. It’s part of that now-I-want-to-eat-it-now mentality that I have when it comes to cooking. As a baker I’m much more patient. I’ll let bread rise all day, but I can’t get myself to soak some damn beans. Part of the problem is that once you soak the beans for eight hours, they’ll also need to cook for at least another hour and old beans can take up to three. That’s not really how my dinners roll.<br /><br />Dried beans were the roadblock to realizing my gigante dreams. But then the other day I was tooling around a shop in midtown called Kalustyan’s. Oh Kalustyan’s. How to describe you? Imagine a food shop that has every weird or hard-to-find product you could ever want, from passionfruit syrup to bags of forbidden rice to Amaranth. I shouldn’t have been surprised to find that they also have canned gigante bans, but of course they do. Hooray!<br /><br />I bought two cans of gigantes and immediately went home and made this dish. It was hearty and delicious. The onions and leeks are sautéed just enough so that they gain flavor but stay firm and don’t melt away in the finished casserole. The feta is mixed in with the beans and also sprinkled over the top with breadcrumbs to create a gooey, cheesy crust. The beans pick up the flavor of the dill and the tomatoes. By the end I was spooning it up onto hunks of crusty bread and shoveling it into my mouth.<br /><br />In Greece this is often served as a mezze, or a small plate, but I think you’ll find this substantial dish to be a perfect main vegetarian course.<br /><br />serves 8<br /><div style="text-align: center;">ingredients:<br />2 15.5 ounce cans gigante or butter beans, drained and rinsed<br />2 9 ounce bags spinach, wilted<br />½ cup chopped fresh dill<br />½ cup chopped fresh parsley<br />1 leek, white and light green sections chopped<br />1 tsp salt<br />1 tsp freshly ground pepper<br />2 onions, diced<br />1 ½ cups feta, crumbled, divided<br />2 cups peeled, seeded chopped tomatoes (I took the tomatoes, sans juice, from a 35 ounce can of whole Italian plum tomatoes)<br />1 cup freshly made breadcrumbs<br /></div><br />Preheat oven to 350 degrees<br /><br />Heat 2 tsp of olive oil over medium high heat. Sautee onions and leek until tender, 7 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__-33nQQcEk3oHDhEpU3BsB0mbLH3DP6uTxmFKDJfrf3SsV7M5C3vzAslzW4INK56VubJDMsVV8r8JJrUabtl3if7oz8-HXX_040fB91bgecne9isEwgX8N-05YAGCrdhezgxdBny4O4/s1600/DSC_0005.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__-33nQQcEk3oHDhEpU3BsB0mbLH3DP6uTxmFKDJfrf3SsV7M5C3vzAslzW4INK56VubJDMsVV8r8JJrUabtl3if7oz8-HXX_040fB91bgecne9isEwgX8N-05YAGCrdhezgxdBny4O4/s320/DSC_0005.JPG" alt="" id="BLOGGER_PHOTO_ID_5584789956118292354" border="0" /></a><br />In a large bowl, mix dill, parsley, one cup feta, salt, pepper, spinach, onions and leeks. Mix in beans.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiK2nND_6DkmqbvgoAq_vVi-X0UTbfSDNivDoiXgwnsEGPSq2oBA-l2GbaViQcOOKk7qAXD_e1_PjWiXHFWwVaDoH8RB-pSeaJwOI0FV8i6-s5FfJSo4Olrf94fv-KHr5jHzHkUnGGf8/s1600/DSC_0010.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiK2nND_6DkmqbvgoAq_vVi-X0UTbfSDNivDoiXgwnsEGPSq2oBA-l2GbaViQcOOKk7qAXD_e1_PjWiXHFWwVaDoH8RB-pSeaJwOI0FV8i6-s5FfJSo4Olrf94fv-KHr5jHzHkUnGGf8/s320/DSC_0010.JPG" alt="" id="BLOGGER_PHOTO_ID_5584790264134913106" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6evozj2lVyiJFeH8i1OWJRbmrEwrCGb4bxVqgxc8eTCs0pu7VN-99Uui0wqeW6Al-XNctsJc6nROWLfMpmr32sdv-lC8FfISv8mFIuxzLjs5N6LUjIw1oFdvM017Yxo-u_m7ZzDeXaY/s1600/DSC_0012.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6evozj2lVyiJFeH8i1OWJRbmrEwrCGb4bxVqgxc8eTCs0pu7VN-99Uui0wqeW6Al-XNctsJc6nROWLfMpmr32sdv-lC8FfISv8mFIuxzLjs5N6LUjIw1oFdvM017Yxo-u_m7ZzDeXaY/s320/DSC_0012.JPG" alt="" id="BLOGGER_PHOTO_ID_5584791101471757922" border="0" /></a><br />Make sure the mixture is well combined then put in a heavy casserole or baking dish. Sprinkle top of casserole evenly with remaining ½ cup feta and breadcrumbs. Moisten with another 2 tbsp or so of olive oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicv7TGuPKEXgsgOddmVS7gt52hL8dTTL73iYA1YK-SsY78AO73tGppdKHarvjIC_QjN200UJGMqupmw-_VnGGeEK_qBuB8nOS3PZ3KWwOlv8VyIB0ZACp4XxlC6oFwGPILbpF-NdqXhDo/s1600/DSC_0016.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicv7TGuPKEXgsgOddmVS7gt52hL8dTTL73iYA1YK-SsY78AO73tGppdKHarvjIC_QjN200UJGMqupmw-_VnGGeEK_qBuB8nOS3PZ3KWwOlv8VyIB0ZACp4XxlC6oFwGPILbpF-NdqXhDo/s320/DSC_0016.JPG" alt="" id="BLOGGER_PHOTO_ID_5584791403209762130" border="0" /></a><br /><br />Bake for 30 minutes, or until top is golden brown and beans are heated through.Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com1tag:blogger.com,1999:blog-3339911749813137564.post-92096700793734792882011-03-11T12:31:00.011-05:002011-03-11T14:41:20.850-05:00ingredient: WHISKEY<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNviB0WdpoyfmMQAgZopsEfRj2ZRqeNoHzEK9BLp2vFbEd7Xb-9zwA_jsdMjbg8lt0tqlctgD-JuIlTnX2KjF4Qt1NmWujwD0fdl9lAEYwqDMrNQ_80Gqx808f4CpL57yzr3Bq5d9kpa8/s1600/whiskey.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/AVvXsEgNviB0WdpoyfmMQAgZopsEfRj2ZRqeNoHzEK9BLp2vFbEd7Xb-9zwA_jsdMjbg8lt0tqlctgD-JuIlTnX2KjF4Qt1NmWujwD0fdl9lAEYwqDMrNQ_80Gqx808f4CpL57yzr3Bq5d9kpa8/s400/whiskey.jpg" alt="" id="BLOGGER_PHOTO_ID_5582883545436836082" border="0" /></a>Blame it on the English. Those party poopers are responsible for almost ending whiskey production not once, not twice, but three times. The other close call came from America’s teetotalers, but let’s start at the beginning.<br /><br />Whiskey is a liquor distilled from grain, most typically barley or rye, though wheat or corn can be used. This is the very reason that Scotland and Ireland became such hotbeds of whiskey production: the islands couldn’t grow grapes, so barley beer was made instead. And if you're a peasant who's busy worrying about hell and damnation and you forget to take your barley beer out of the barrel, you’ll start to find yourself with a batch of whiskey.<br /><br />Like with most profitable enterprises of the Middle Ages, monks had a lockdown on whiskey production. So in 1536, when Henry VIII dissolved the monasteries, he dissolved the distilleries as well, endangering the production of spirits like whiskey. In my opinion, a poor choice for a fat man trying to get laid.<br /><br />The second threat to whiskey came in 1707, when England officially annexed Scotland. Suddenly Scottish products were subject to English taxes, which made good Scottish whiskey a little too pricey for the average swiller. Yet this wasn’t as bad as what happened just 18 years later, when, in 1725, the English Malt Tax was passed. The Malt Tax was so high that it essentially drove all Scottish whiskey production underground.<br /><br />Luckily, whiskey is a spirit with spirit and this liquor has survived multiple campaigns that would have ended its sometimes nefarious career. Scottish whiskey producers, like their American counterparts three hundred years later, simply started to brew their whiskey at night, under the Moonshine.<br /><br />Though every distiller makes whiskey their own particular way, here are the basic steps to how whiskey is made: Malt, Mash, Ferment, Distill, Mature.<br /><br />The first step in whiskey production is malting, where a grain (barley, rye, etc.) is soaked in water in order to start the process of germinating and producing sugars that can be converted to alcohol. At this point, some whiskeys are dried over peat fires or in ovens in order to impart a smoky flavor. Either way, the grains are then mashed with water to create a mixture known as wort. Yum.<br /><br />Now the liquid wort is heated, or distilled. Many whiskeys get boiled multiple times (i.e. a double or triple distilled whiskey) because each round of distillation increases the purity, smoothness, and asking price of the whiskey. Finally the whiskey is matured in casks for at least three years, though the best whiskeys will have sat in the producer’s basement for eight years or more.<br /><br /><div style="text-align: center;"><span style="font-size:180%;">A Tale of Two Whiskeys<br /></span></div><br /><span style="font-weight: bold;">One:</span><br /><br />As far as spirits go, I used to prefer gin. But one too many G&Ts, one too many mornings smelling like an old British man, and I had to leave it behind. I didn’t expect to become a whiskey girl, but then I didn’t expect to move into a brownstone in Brooklyn with five of my male friends, either.<br /><br />These guys take an interest in whiskey that goes far beyond Jim Beam. They know their single malts and their cask strengths and all about chill filtration. They could probably choose correctly between a bourbon, a rye, and a Scottish whiskey in a blind taste test, and I wouldn’t be surprised if one or two of them swirled their glass thoughtfully then said, “Bruichladdich, 18 year” as I held the covered bottle in awe.<br /><br />When I moved to Brooklyn, we spent many hours sitting around the living room, shooting the old proverbial, while they all sipped on a nice, aged Scotch, likely a LaPhroig or a Lagavulen. Being gentlemen they’d always ask, “Like one?” And one day I said yes.<br /><br />I was surprised. Whiskey is pretty damn good. I liked the smoky, peaty ones first, but moved on to appreciate anything with a nice, caramel background and notes of toasted barley. And thus it happened that many a night found me and A., sipping on whiskies, watching Mad Men, and discussing the merits of Don versus Sterling or wondering why Betty is such a bitch.<br /><br />So this is a recipe for A. who loves whiskey and ice cream.<br /><br /><div style="text-align: center;"><span style="font-size:180%;"><span style="font-weight: bold;">Vanilla Ice Cream with Chocolate-Whiskey Sauce<br /></span><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUaj5qAhMdc_nBGM7XxKvM0SZt_VU11K8PNEIIUb0xuzbaiUm7qJ1aM0VrI3qnuszgiH0DOyKs4kiFgd-iMpYgoMzI7PjUaZ5dlMlI9SnPXsVkQOzwkWBer37YYf2sWCh4FPXdmlROYBE/s1600/DSC_0058.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUaj5qAhMdc_nBGM7XxKvM0SZt_VU11K8PNEIIUb0xuzbaiUm7qJ1aM0VrI3qnuszgiH0DOyKs4kiFgd-iMpYgoMzI7PjUaZ5dlMlI9SnPXsVkQOzwkWBer37YYf2sWCh4FPXdmlROYBE/s400/DSC_0058.JPG" alt="" id="BLOGGER_PHOTO_ID_5582877161542197026" border="0" /></a><div style="text-align: center;"><div style="text-align: left;">serves aprox 8 people<br /></div>Ingredients:<br />5 ounces good quality dark chocolate<br />1/2 cup milk<br />2 tablespoons sugar<br />3 tablespoons heavy cream<br />2 tablespoons whiskey<br />Vanilla ice cream<br /></div><br />Directions:<br /><br />Melt chocolate in a double boiler. Set aside. In a medium saucepan, whisk together milk and sugar. Bring milk to a steady simmer, stirring until sugar has dissolved. Whisk in chocolate until smooth. Whisk in cream.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZS02ggT6bs8HktxXL_ECO4pbkXPBfknMe2xSNqFTwWYPSjghzRoamm8t3xRgdZ86fAcouP5R2HRFsWb89oR76eqo9bSBkVE80Qlv5Sh-Q_0IbSIDkWHSXcb4T6_mfwoXNTdiIcgBsFM/s1600/DSC_0041.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZS02ggT6bs8HktxXL_ECO4pbkXPBfknMe2xSNqFTwWYPSjghzRoamm8t3xRgdZ86fAcouP5R2HRFsWb89oR76eqo9bSBkVE80Qlv5Sh-Q_0IbSIDkWHSXcb4T6_mfwoXNTdiIcgBsFM/s320/DSC_0041.JPG" alt="" id="BLOGGER_PHOTO_ID_5582877660364511650" border="0" /></a><br />Let mixture come to room temperature, then mix in whiskey. Pour over vanilla ice cream<br /><br /><br /><span style="font-weight: bold;">Two:</span><br /><br />It’s a hot summer night in Brooklyn. The smell of basil and flours wafts up from the garden, making K’s patio feel like paradise. We’ve had many courses of delicious food. The loafs of crusty French baguettes, which were at first cut into proper slices, are now simply being passed around so hunks can be torn off and dipped in the olive oil and juices that have pooled in the plate that once held a line of caprese salad. We talk a little more to digest, and then it’s time for dessert. K. disappears into the kitchen, returning with bowls of vanilla ice cream drizzled with whiskey. Ok, drowned in whiskey. And no, I didn’t forget to say sauce. I was surprised, not in the least because K. was at the time a strong believer in the merits of a good tequila. <span style="font-style: italic;">Whiskey,</span> I thought. <span style="font-style: italic;">Here you are again. </span><br /><br />You see, the more that I paid attention, the more I realized just how many people were indulging in this classic spirit. Another friend, M., makes my whiskey drinking practices look like the stuff of pansies. She has been known to partake in Whiskey Slaps, a game that she claims, in all seriousness, is fun. It goes as such: Sit in a circle with your friends, or, it seems to me, secret nemeses. One person takes a sip of whiskey then slaps the person next to them. The bottle, and the slap, is passed. I would believe that there is a certain amusement to this game that I’ve never been brave enough to try, but I will also say that M. is the kind of gal I want by my side if the world ever devolves into something resembling the last scene of <span style="font-style: italic;">Gangs of New York</span>.<br /><br />Because they'll inevitably end up mentioned more than once in the course of my eating adventures, you should know that M., L. and K., are what I refer to as my three amazing friends “from home,” meaning I’ve grown up with them and would take a bullet to protect their lovely faces. While L. prefers herself a nice big glass of wine to a tumbler of whiskey, she’s been known to indulge in a nice piece of French toast. So this recipe is for my girls, who love whiskey and brunch.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:180%;" >French Toast With Whiskey Sauce</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuct44gl44g6mTLmIJzNMkn8pGkc4YD8WoRf9-_h6XMPT02uf6LwTmxptTedQOPfAu94TdsxpSlSOqLVApbjvoyalWSJ-F-UvzjfS52oUwVN31TyugyGHwQyOwJbWBeOXRV0-nI8d4YQ/s1600/DSC_0047.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuct44gl44g6mTLmIJzNMkn8pGkc4YD8WoRf9-_h6XMPT02uf6LwTmxptTedQOPfAu94TdsxpSlSOqLVApbjvoyalWSJ-F-UvzjfS52oUwVN31TyugyGHwQyOwJbWBeOXRV0-nI8d4YQ/s400/DSC_0047.JPG" alt="" id="BLOGGER_PHOTO_ID_5582879968553054242" border="0" /></a><br /></div>serves 4<br /><div style="text-align: center;">For Sauce:<br /><br />1 1/2 cups heavy cream<br />2 teaspoons cornstarch<br />2 tablespoons cold water<br />1/2 cup sugar<br />1/4 cup whiskey<br /><br />For French Toast:<br /><br />8 slices bread (preferably a little stale, and preferably challah. But as you’ll see, all I had on hand was sliced white bread. Oh the shame.)<br />4 eggs<br />3/4 cup milk<br />1 tsp vanilla<br />3 tbsp butter<br />Cinnamon<br />Powdered sugar<br /></div><br />To make sauce:<br /><br />In a medium saucepan, bring cream to a boil. In a small bowl, mix together the cornstarch and water, then add to the boiling cream, making sure to stir constantly. Reduce the heat to low, add the sugar and the whiskey and stir until sugar has dissolved. Take off heat and set aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYaHhSW2jE-suOiLACVYDPPJDSnDvgBV_TvsZpWrWWHi_Px627hjNju5qPUFM5CSdjGOUZPf3b38_q6G6rLjO5icJkB7FOaeWCdXyVq1JVcr9TGkUNbXZCsMe_etzsD5FeVXjJNf3IXs0/s1600/DSC_0039.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYaHhSW2jE-suOiLACVYDPPJDSnDvgBV_TvsZpWrWWHi_Px627hjNju5qPUFM5CSdjGOUZPf3b38_q6G6rLjO5icJkB7FOaeWCdXyVq1JVcr9TGkUNbXZCsMe_etzsD5FeVXjJNf3IXs0/s320/DSC_0039.JPG" alt="" id="BLOGGER_PHOTO_ID_5582878352595926098" border="0" /></a><br /><br />To make toast:<br /><br />In a medium, hopefully flatish bowl, whisk together eggs, vanilla, and milk.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhda9jbzyE9Ph9O5SlvPUwHDq8fsynntDXoDhwEE-iml1UhhLOPMzIBtDMPjkLe5J1HWiRHbpcgAdHu_k26Jwi5znx2XlyuA9OS-fRoieb422oVSMdogH6I1ilFHJqijd6E7MngVDpS-kc/s1600/DSC_0042.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhda9jbzyE9Ph9O5SlvPUwHDq8fsynntDXoDhwEE-iml1UhhLOPMzIBtDMPjkLe5J1HWiRHbpcgAdHu_k26Jwi5znx2XlyuA9OS-fRoieb422oVSMdogH6I1ilFHJqijd6E7MngVDpS-kc/s320/DSC_0042.JPG" alt="" id="BLOGGER_PHOTO_ID_5582878723298241602" border="0" /></a><br />Melt butter in a large skillet over medium high heat. Dip each slice of bread in egg mixture and shake off excess.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHnJtLfOsobrrjE8ZGgP9VXSXdzMHrhyF8E_4KZD_gafQaVOTifc4o7srz65vFEeKWSLrkrjsGlQ4LTAErc1DBMTvr6drLbEDuzcCYEGpPaWrNLADAGenX0OAk_44AZ-CVyMmgncpHYA/s1600/DSC_0043.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHnJtLfOsobrrjE8ZGgP9VXSXdzMHrhyF8E_4KZD_gafQaVOTifc4o7srz65vFEeKWSLrkrjsGlQ4LTAErc1DBMTvr6drLbEDuzcCYEGpPaWrNLADAGenX0OAk_44AZ-CVyMmgncpHYA/s320/DSC_0043.JPG" alt="" id="BLOGGER_PHOTO_ID_5582879085991096658" border="0" /></a><br /><br />Put slices of bread in hot pan and cook until golden brown, about 3-5 minutes per side (depending on thickness of bread).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lvSjjoc3hD3Gv0DTVrAqaOCrhdrQNvggydHDC8YdB6GbIVQkUNuWq3_NHCEWaZHCUwxy0p5stNHEt-m377-MtSt4JbXge96uocsRnYlgIC5n6fAInsyU2wV85zs6_N9Rn4BO7XLZwqc/s1600/DSC_0045.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lvSjjoc3hD3Gv0DTVrAqaOCrhdrQNvggydHDC8YdB6GbIVQkUNuWq3_NHCEWaZHCUwxy0p5stNHEt-m377-MtSt4JbXge96uocsRnYlgIC5n6fAInsyU2wV85zs6_N9Rn4BO7XLZwqc/s320/DSC_0045.JPG" alt="" id="BLOGGER_PHOTO_ID_5582879410567015938" border="0" /></a><br />Put 2 slices of toast on each plate, sprinkle with cinnamon, powdered sugar, and drizzle with whiskey sauce and maybe some maple syrup.Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com0tag:blogger.com,1999:blog-3339911749813137564.post-25333316355991032172011-03-09T11:06:00.012-05:002011-03-09T15:44:15.627-05:00ingredient: LEMONGRASS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpo7afvrYvSTug6YVIbSLlf6Og9CsmPmwLn-J-CFSmSU5z68rTOdsLwCqf9qZbt-vZFoZj3jPVxiZUhXR3UOduFhvE1yCH3HifKYQPegAL0YSosrdGq0of8RSTMxArbXrQAsFEdqFCrzA/s1600/DSC_0004-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpo7afvrYvSTug6YVIbSLlf6Og9CsmPmwLn-J-CFSmSU5z68rTOdsLwCqf9qZbt-vZFoZj3jPVxiZUhXR3UOduFhvE1yCH3HifKYQPegAL0YSosrdGq0of8RSTMxArbXrQAsFEdqFCrzA/s400/DSC_0004-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5582118803635862786" border="0" /></a><br />When I was small, I used to eat the onion grass that grew wild in my Pop Pop’s back yard. Let’s just say my parents were not happy when they saw me picking up clumps of green weeds and sticking them in my mouth. Onion grass is totally edible and can even be used like chives, but I can understand my parent’s concern. They couldn’t be sure I wasn’t eating regular grass, which even my dog only does when he’s sick. But onion grass is just one of multiple species of grass that can be used for more than just your lawn. I’m not talking about making special brownies, either.<br /><br />Lemongrass is a prime example. Native to the Philippines, but a fan of any temperate to tropical climate, this plant grows in long, light green stalks. I’ve always associated lemongrass with Thai food because when I was growing up the local Thai restaurant was named Lemongrass (and was probably owned by Canadians. Similarly Chinese food always makes me think of baby buddhas.) But the truth is that lemongrass is not only used in Southeast Asian cuisine; it features in many African, Caribbean, and Central American dishes as well. Epicurious even has a recipe for leek matzo balls in lemongrass consommé, though I think that’s going too far.<br /><br />This plant’s citrusy flavor is a great compliment to spicy curries, coconut milk, and ginger. Lemongrass is the base for a popular soft drink in the Philippines. I’d love to try a lemongrass soft drink, and in fact Jarritos should be all over that, but since the Philippines is unfortunately not on my current vacation radar, I’ve been sampling some lemongrass tea. Not only does it taste light and refreshing, but it’s supposed to calm me and clear my nasal passages. Every cup is apparently detoxing my liver, pancreas, kidney, bladder and digestive tract. That seems like one hard-working cup of tea. However it has been scientifically proven that Lemongrass has antifungal properties and strong cancer fighting abilities, so put on that kettle.<br /><br />But my favorite thing about lemongrass? It actually has nothing to do with gastronomy or health. Lemongrass is used to make citronella candles, that indispensable summertime staple which repels my nemesis: the mosquito.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iAg9ttCodbKSZXofPWgbYZu-llqYoTFC-zks2K7wmex3d_umLzW4ba_Q9Wts9AkWBFBOoHfFmwmnJTAbJcv8tO8kFalni18bRntYQyv9Zi-_uV39TptmAn1eVUyJRDi4eMFLO7dUAKw/s1600/DSC_0002-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iAg9ttCodbKSZXofPWgbYZu-llqYoTFC-zks2K7wmex3d_umLzW4ba_Q9Wts9AkWBFBOoHfFmwmnJTAbJcv8tO8kFalni18bRntYQyv9Zi-_uV39TptmAn1eVUyJRDi4eMFLO7dUAKw/s400/DSC_0002-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5582119100607972530" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:180%;"><span style="color: rgb(51, 204, 0);"><span style="color: rgb(0, 102, 0);">Pork and Lemongrass Meatballs in Lettuce Cups</span><br /><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvU1rdeHuLJAyGnDemPW3hRkDNabT0G3JHMT249Hq1hbBHRNywqscY58a9BF01x97eWWgYzMwAFhhEhv45gfmByAKGsOztv0-IINZmpF6qDabL2Le9tABy_OG8iA7gGYNnRTXBCgEyp3c/s1600/DSC_0032.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvU1rdeHuLJAyGnDemPW3hRkDNabT0G3JHMT249Hq1hbBHRNywqscY58a9BF01x97eWWgYzMwAFhhEhv45gfmByAKGsOztv0-IINZmpF6qDabL2Le9tABy_OG8iA7gGYNnRTXBCgEyp3c/s400/DSC_0032.JPG" alt="" id="BLOGGER_PHOTO_ID_5582118480412722130" border="0" /></a><br />I was drawn to this recipe for two reasons. The first is that I love meatballs. Having been a vegetarian for most of my life, I’m still not a fan of a big, bleeding piece of steak or even a nice breast of chicken. I prefer my meat mixed with lots of flavors and spices, and that’s why meatballs and sausages are at the top of my list. And who doesn’t love the soft, juicy texture of a perfectly cooked meatball? Who doesn't have fun rolling them into cute little spheres? Well, I sure as heck do, and I'm particularly inspired after having tried <a href="http://newyork.seriouseats.com/2011/03/best-meatballs-in-nyc-new-york-manhattan-brooklyn-queens.html">the best meatballs in New York City.</a><br /><br />The second reason I wanted to make this recipe is that I love eating things out of a lettuce cup. My reasoning is about 60-40 in favor of the pure novelty factor, but I do like the crunchy, clean taste of lettuce as well as any dish that lets me play with my food at the table.<br /><br />This recipe is from the most recent issue of <span style="font-style: italic;">Bon Appetit</span>, and though I dog-eared the page I’ll admit that I thought, “I’m not actually going to make this. When am I ever going to buy lemongrass?” But as has been a trend of late, I find that most ingredients are easily found if I just decide to look for them. And thus began my first foray into cooking with lemongrass. You can buy lemongrass already chopped, in a jar, or in stalks, to chop yourself, and I did both. I wanted to attack the plant myself, but it’s a hubristic cook who doesn’t have a plan B. I ended up using a bit of both for the sake of comparison. My verdict? The fresh plant has more flavor, certainly, but if time and or laziness prompts you to use the jar, don’t sweat it. (Until you sweat it, and shoo the skeeters away.)<br /><br /><div style="text-align: center;">Meatballs:<br /><br />1 pound ground pork<br />1 lemongrass stalk, bottom 5 inches only, minced*<br />1/4 cup chopped shallots<br />2 tablespoons chopped fresh cilantro<br />1 tablespoons fish sauce (such as nam pla or nuoc nam)<br />2 garlic cloves, chopped<br />1 tablespoon vegetable oil<br />1 teaspoon sugar<br />1/2 teaspoon ground pepper<br /><br /><br />For Dipping Sauce:<br /><br />1 lemongrass stalk, minced*<br />¼ cup fresh lime juice<br />¼ cup fish sauce<br />3 tablespoons chopped fresh cilantro<br />3 tablespoons coarsely grated carrot<br />1 ½ tablespoons golden brown sugar<br />2 teaspoons minced green Thai chile (serrano chile or other hot chili works too)<br /><br />For Assembly:<br />2 tablespoons vegetable oil<br />1 head of butter lettuce, leaves separated<br />1 small persian cucumber, thinly sliced<br /></div><br />Directions:<br /><br />In a food processor, pulse together all ingredients for meatballs <span style="font-style: italic;">except for pork</span> until they have become smooth and like a paste. Add in pork and pulse until blended. Roll the meat mixture into 1 inch balls, making aprox 24 meatballs. Put meatballs on a baking sheet and chill in refrigerator for 1 hour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5q6LsE8RfP8Szgf29KKRZ0jutOaSJTVvOE2AgJ7kVDsT1tBo8Mzi8o5sDrmsPTsi1SqkQTx_PWZQlDRFCMvEi3M8zM6zEkpIa5kW8DlzQMm5ReGaqJIS5lXYf8e0_J_UFVCa348CACSE/s1600/DSC_0009-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5q6LsE8RfP8Szgf29KKRZ0jutOaSJTVvOE2AgJ7kVDsT1tBo8Mzi8o5sDrmsPTsi1SqkQTx_PWZQlDRFCMvEi3M8zM6zEkpIa5kW8DlzQMm5ReGaqJIS5lXYf8e0_J_UFVCa348CACSE/s320/DSC_0009-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5582115498802273170" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLO2uI6aijx2d939e27UpMivCXWgT_Qs6k5OfYIrhOce05mZwAx6avOld0uKuh_Y4yUGcq7faVwNqXoItrMPH2gqHVDqlKKJsxz-q51tDGf-ZpxmQgQ-gNQSLekiO80NNqR1OjonM-JNE/s1600/DSC_0011-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLO2uI6aijx2d939e27UpMivCXWgT_Qs6k5OfYIrhOce05mZwAx6avOld0uKuh_Y4yUGcq7faVwNqXoItrMPH2gqHVDqlKKJsxz-q51tDGf-ZpxmQgQ-gNQSLekiO80NNqR1OjonM-JNE/s320/DSC_0011-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5582115766211758690" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiln3M3aRhbKIBuQgT6DUfwDobR-3NwDLT4O3EVkxeOZUrDgqIH_MFn6HrbWvGPYBfZqAMDjpnjlYQ4BSpneoZfRQzdo05-56bnyuMiCskSz7wfIoFzYCrm5m2w25Zc-wTfZxjT3aK8sEE/s1600/DSC_0015-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiln3M3aRhbKIBuQgT6DUfwDobR-3NwDLT4O3EVkxeOZUrDgqIH_MFn6HrbWvGPYBfZqAMDjpnjlYQ4BSpneoZfRQzdo05-56bnyuMiCskSz7wfIoFzYCrm5m2w25Zc-wTfZxjT3aK8sEE/s320/DSC_0015-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5582116068393394690" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qLEdO0refOhRioo1WvQYcACWJ8FJZ9HiC76WHscLDFIAH0XAzIGgkW5oO4MUxTInKPJD8MgUa5vx4mzRxV4tFEnUzAcu9BshEyAZSW1gd-GsrIBYor99Zx-iz3t00QTMfmSsJqypMTA/s1600/DSC_0016-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qLEdO0refOhRioo1WvQYcACWJ8FJZ9HiC76WHscLDFIAH0XAzIGgkW5oO4MUxTInKPJD8MgUa5vx4mzRxV4tFEnUzAcu9BshEyAZSW1gd-GsrIBYor99Zx-iz3t00QTMfmSsJqypMTA/s320/DSC_0016-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5582116542677772082" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihJ4AaiyduFpVxE3wbvgvPcBeD4I9D6wWr_r1RvbKaZMUe617GNMikNhuzs_UksfZTzpyxk7lInfSOtI8YNwjvQiXC-aiBMI40ywt8nySAUzzMONpHNZyIzOEQnKjdLYrFyHu713Ny_nM/s1600/DSC_0017-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 407px; height: 169px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihJ4AaiyduFpVxE3wbvgvPcBeD4I9D6wWr_r1RvbKaZMUe617GNMikNhuzs_UksfZTzpyxk7lInfSOtI8YNwjvQiXC-aiBMI40ywt8nySAUzzMONpHNZyIzOEQnKjdLYrFyHu713Ny_nM/s320/DSC_0017-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5582116739191950402" border="0" /></a><br />Make Dipping Sauce:<br /><br />In a medium bowl, whisk together all ingredients for sauce until sugar has dissolved and they are well combined.<br /><br />For Assembly:<br /><br />Heat oil in a large skillet over medium high heat. Add the meatballs to the pan (as many as can fit, don't overcrowd). Cook, turning occasionally, until cooked through, about 15 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9iwerIH7qS7jdh_znjsJvC4smOHswhMMyIJFNkd392w4i4VCHr1MhQM_lIaST4C_GblXVPQWvcSGBHvZO7TBWs74arlIIU8L7nbKsVBx_QfPhtu7v7wg62QMJdr6VGgMs-jrFlHUIwCI/s1600/DSC_0030.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9iwerIH7qS7jdh_znjsJvC4smOHswhMMyIJFNkd392w4i4VCHr1MhQM_lIaST4C_GblXVPQWvcSGBHvZO7TBWs74arlIIU8L7nbKsVBx_QfPhtu7v7wg62QMJdr6VGgMs-jrFlHUIwCI/s320/DSC_0030.JPG" alt="" id="BLOGGER_PHOTO_ID_5582117534806973874" border="0" /></a><br /><br />Serve meatballs alongside dipping sauce, a stack of butter lettuce leaves, and a bowl of the cucumber slices. To eat, take a lettuce leaf, fill with a few slices of cucumber and two or so meatballs, drizzle with dipping sauce, close the leaf and dig in.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrLEYA7Pq6wSWqVfierzDUo8QAqVYmr9L6R6COVQDrcm0hC6ky_HZNlHHbCwkONp_AyPeS003DOSmSvb_FZ9ZhT4IPYh1VEESjiLXHMZljX2VrfXtlN9bIIfAXmdYB_A6zWirDHRnUS0/s1600/DSC_0025-1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrLEYA7Pq6wSWqVfierzDUo8QAqVYmr9L6R6COVQDrcm0hC6ky_HZNlHHbCwkONp_AyPeS003DOSmSvb_FZ9ZhT4IPYh1VEESjiLXHMZljX2VrfXtlN9bIIfAXmdYB_A6zWirDHRnUS0/s400/DSC_0025-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5582117198727094354" border="0" /></a>the set-up<br /><br /><br /><br /></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYCo3uMBpcvc9EkTYA0ZmbTOcU71Z56nQFLJ1YdifBLNQ3lCeQ5PUhq9DeoauoTQvW6aJecL203Y34L7RiXpySjnxvfXojC3nmk4cUE-M48cMA9q-qgUNOFg1sF1_BStrEvSYfpgoMwk/s1600/DSC_0031.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYCo3uMBpcvc9EkTYA0ZmbTOcU71Z56nQFLJ1YdifBLNQ3lCeQ5PUhq9DeoauoTQvW6aJecL203Y34L7RiXpySjnxvfXojC3nmk4cUE-M48cMA9q-qgUNOFg1sF1_BStrEvSYfpgoMwk/s400/DSC_0031.JPG" alt="" id="BLOGGER_PHOTO_ID_5582118037567798706" border="0" /> </a><br /><div style="text-align: center;">the take down<br /><br />*to mince a lemongrass stalk, directions taken from wh foods: <span style="font-size:10pt;">Cut off green tops down to white fleshy part. They are not edible. Cut off root. Peel away outer layers until you reach the tender part of the lemongrass. Slice very thinly across the stalk. Continue to chop with chef's knife until very fine.</span></div></div>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com0tag:blogger.com,1999:blog-3339911749813137564.post-46758056052082092482011-03-04T16:48:00.013-05:002011-03-04T17:39:09.278-05:00ingredient: TAPIOCA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj75nCfEB9gTUkP8FYGWwM-wPuaVlqed_kFDZ2RSZTx1t00hmieUv2XJql98rGGdzn-DTYV3DKqsLMwLy8wuljLaLG0q5T8adXz4TFHV1tA76O0kbAQaQPq-apImFIrEPsU9XIW8yv-Mh4/s1600/cassava.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj75nCfEB9gTUkP8FYGWwM-wPuaVlqed_kFDZ2RSZTx1t00hmieUv2XJql98rGGdzn-DTYV3DKqsLMwLy8wuljLaLG0q5T8adXz4TFHV1tA76O0kbAQaQPq-apImFIrEPsU9XIW8yv-Mh4/s400/cassava.jpg" alt="" id="BLOGGER_PHOTO_ID_5580353838931156578" border="0" /></a><br />To talk about tapioca we have to start by talking about cassava. About what? About cassava.<br /><br />Cassava is the world’s largest crop you’ve never heard of. Or, at least, that you’ve never actually purchased or <span>cooked with</span>. (It’s O.K., I hadn’t either until I was working on a menu for a <a href="http://www.seriouseats.com/2011/03/serious-entertaining-a-cocktail-party-for-carnival-braziliian-menu-recipes.html">Brazilian-themed party</a>.) But as the third most eaten carbohydrate in the world, I think it’s time we give cassava a little love.<br /><br />Also known as manioc, boba, and yuca (not yucca), cassava is a woody shrub whose starchy, tubular roots were a prime food source for the pre-Columbian peoples of South America. It seems incredible to me that cassava has always been so popular because you can’t eat it raw. This isn’t like potatoes; they don't just taste bad when raw, they’re actually poisonous. Cassava roots contain toxic levels of cyanogenic glucosides, and you can get sick or even die if they're not properly prepared. Yet those ancient peoples, they just didn’t take no for an answer. Through what I’m guessing was a pretty nasty series of trial and error, they figured out that to make cassava root edible you must grind the root into flour, mix it with water until it becomes a thick paste, then spread the cassava paste over a basket and wait for at least five hours until most of the cyanide has evaporated. An obvious solution, I’m sure.<br /><br />Cassava is an important crop in developing countries because it is highly caloric and contains substantial levels of calcium, potassium, and vitamin C. Cassava is an important crop in my own little world because it is used to make tapioca. Tapioca is a starch which is extracted from the cassava plant. The highlights of tapioca are that it’s gluten free, useful as a thickener, and can be made into those cute little balls we call tapioca pearls. I <span style="font-style: italic;">love</span> tapioca pearls.<br /><br />My love affair with tapioca stems from the fact that I’m a big fan of tapioca pudding. As with other foods that really wowed me, I remember the very first time I ever ate tapioca pudding. I was at my friend Kate’s house and she pulled a giant bowl of the stuff out of the fridge. At first I thought it was “just” vanilla pudding, but it turned out to be oh so much more. The homemade egg yolk-yellow pudding had an intense vanilla flavor and the most delightful texture. Though tapioca really has no flavor in itself, it makes other things, like bubble tea, seriously fun to eat. In fact bubble tea is reason #2 why I love tapioca. Sucking gummy balls through a giant straw while sipping on flavored sweet tea? Yes please.<br /><br />My love was cemented this past week when I baked for the first time with tapioca flour. The following cheese bread is my new favorite thing ever (sorry, stuffed meatballs), and the chewy texture of tapioca flour is so fun that I'm going to continue play around.<br /><br />P.S: Have a gluten allergy? This flour's for you.<br /><br /><div style="text-align: center;"><span style="font-size:180%;">Pão de Queijo</span><br />(Brazilian Cheese Bread, with a variation for Greek-Brazilian Cheese Bread)<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBhC9k-I6AHfTO9Efq2zMabCGLb-wkwNXcQUMBhSzyPRcmKdIv9GBiFjyS7e1lJTMTftwgqQTxGIs2t1ZFw8ZMIvt4STarnVkitKji6aKHuUwWh-JI0Lv_Wo7ViISxiJpKh8Nnu3mzz0/s1600/DSC_0027.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBhC9k-I6AHfTO9Efq2zMabCGLb-wkwNXcQUMBhSzyPRcmKdIv9GBiFjyS7e1lJTMTftwgqQTxGIs2t1ZFw8ZMIvt4STarnVkitKji6aKHuUwWh-JI0Lv_Wo7ViISxiJpKh8Nnu3mzz0/s400/DSC_0027.JPG" alt="" id="BLOGGER_PHOTO_ID_5580348295112841714" border="0" /></a><br />I’ve loved Brazilian food since my childhood when my family would go over to a friend's house to eat <span style="font-style: italic;">feijoada</span>, a hearty stew of black beans, salt pork, and sausage. The husband of the family was from Brazil, and on trips home he’d always pick up a bag of manioc flour so that we could have the traditional feijoada topping: lightly toasted coarse manioc flour. The topping was my favorite part and I top-loaded, not realizing I was blowing through a precious ingredient like it was table salt.<br /><br />Feijoada is warming, flavorful and, at the time, unlike anything I was eating anywhere else. What I'm ashamed to admit is that until recently, despite my cooking exploits, despite this early introduction to real Brazilian cooking, I had still never picked up manioc flour or tried to make feijoada myself. Manioc flour was one of those ingredients I had dismissed as being too hard to find when the truth is that it took me one trip to one store (which wasn’t my crappy supermarket) to get it.<br /><br />In a happy coincidence, just as I was thinking about Brazilian food a friend decided to lament the absence of good pao de quijo in America. I did a double take because I didn’t even know that Brazilians had their own special cheese bread. Admittedly this is something that I should have known or guessed, because cheese + bread is the universal recipe.<br /><br />I was worried, again, that the cheese bread might be difficult to make, but quite the contrary. In fact, it belongs to my favorite category of recipes: Things You Can Make In Your Food Processor. The prep was fast and the results so delicious that I don’t want to admit how many of these little suckers I ate. The tapioca flour makes them pleasantly chewy in a way that they wouldn’t be with white flour. They also meet the you-want-to-eat-this-now requirement of being cheesy, hot, and salty.<br /><br />NB: These are traditionally made with a South American cheese, and for my first batch I used queso fresco, a white farmers cheese from Mexico. I wanted to make a second batch because they were that good, but I was out of queso fresco. I always have feta lying around, and I happened to have haloumi as well. Haloumi is a salty, semi-firm cheese from Cyprus that’s ideal for melting, so I grated it up and threw it in. The results? Amazing. I see a continuing Greek-Brazilian alliance in the future.<br /><br /><div style="text-align: center;">ingredients:<br />1 egg<br />1/3 cup olive oil<br />2/3 cup milk<br />Scant 1 1/2 cups (170 grams) tapioca flour<br />1/2 cup (packed, about 66 grams) grated queso fresco (variation for Greek-Brazilian Cheese Bread: Haloumi)<br />1 teaspoon of salt (or more to taste)<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hLytqobH3yiVIpfFyEdAuVXE0HqGCrIGf5bEptoA190uf-k2L70OCYKDPwc5GRwRba58ZnH02rbusZ1HCIUu43Deg1nNKBr9mj9-FtqMiO45q6cyj7YxEMDAYi9Om0XuDk5iafmqJRE/s1600/DSC_0003.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 227px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hLytqobH3yiVIpfFyEdAuVXE0HqGCrIGf5bEptoA190uf-k2L70OCYKDPwc5GRwRba58ZnH02rbusZ1HCIUu43Deg1nNKBr9mj9-FtqMiO45q6cyj7YxEMDAYi9Om0XuDk5iafmqJRE/s200/DSC_0003.JPG" alt="" id="BLOGGER_PHOTO_ID_5580351899379238370" border="0" /></a><br />Preheat oven to 400 degrees. Grease two twelve cup mini muffin tins.<br /><br />Put all ingredients in the bowl of a food processor.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0e8f6ur4bd7bqxPZZul0WJqh_O34UrEmBuVaTN1JrvB8wABIj2CtqPJvxAx9JY8s6Jgnghx_Z7eVUFpM19UQZ29xe_XNs6gUhcLK7UUrEn28V8ITfSezcDqawZ_UdX3JfR4DM7u49bo/s1600/DSC_0006.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGuOxojXF4olxHdB9OerfmQwkBZSSJ_Mt0Wlm6J8lTjHv4p55T9QNubSbRpZLhK3fgWCzWx-AeC-oNJdfCZTVGzaTghNem6DGPGnGAKhCvdr4xM2KE3vLRPralfuGCiGyldp8tt7-6r8/s1600/DSC_0007.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGuOxojXF4olxHdB9OerfmQwkBZSSJ_Mt0Wlm6J8lTjHv4p55T9QNubSbRpZLhK3fgWCzWx-AeC-oNJdfCZTVGzaTghNem6DGPGnGAKhCvdr4xM2KE3vLRPralfuGCiGyldp8tt7-6r8/s320/DSC_0007.JPG" alt="" id="BLOGGER_PHOTO_ID_5580347381480492626" border="0" /></a><br />Pulse until smooth, about 7 seconds. Pour batter into cups, filling 2/3 full.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuo4yO37XmW-Jy2xt3Mr8TG_MnSt90lHpza_BgpgsNQF55M1n9uyiGKcIsfXOtkhOC5ZSWR_IHXb8X8KNJ_mhUxgRduBfxFjOTKOlGeh745slgHpMRvIqqje9drMUq-6gyHslsvwMRDDY/s1600/DSC_0009.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuo4yO37XmW-Jy2xt3Mr8TG_MnSt90lHpza_BgpgsNQF55M1n9uyiGKcIsfXOtkhOC5ZSWR_IHXb8X8KNJ_mhUxgRduBfxFjOTKOlGeh745slgHpMRvIqqje9drMUq-6gyHslsvwMRDDY/s320/DSC_0009.JPG" alt="" id="BLOGGER_PHOTO_ID_5580347706144040834" border="0" /></a>Bake until puffed and golden brown, 15 to 20 minutes. Serve warm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7MH7i6zfjVSwwBOFhfps9scm2KUqdOZMKBaSJhom_tuCpIxMXJae-Qt95AANNZVRf8GgyByhUOakvp3oC8-2dgMUGYm680RoOvoGP5YUWMKzd4jUDK2Q5VPNa9qC7hamtzUz32CHxNuM/s1600/DSC_0018.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7MH7i6zfjVSwwBOFhfps9scm2KUqdOZMKBaSJhom_tuCpIxMXJae-Qt95AANNZVRf8GgyByhUOakvp3oC8-2dgMUGYm680RoOvoGP5YUWMKzd4jUDK2Q5VPNa9qC7hamtzUz32CHxNuM/s400/DSC_0018.JPG" alt="" id="BLOGGER_PHOTO_ID_5580351514023203474" border="0" /></a>Carriehttp://www.blogger.com/profile/09165407762905002106noreply@blogger.com3