tag:blogger.com,1999:blog-78733380846588550742024-03-12T23:49:00.083-07:00Hummingbird Hill KitchenFood bridges people.Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-7873338084658855074.post-52128092752183628402014-08-12T19:44:00.003-07:002014-08-12T19:56:03.749-07:00Kofta with Labneh<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif;">I often post pictures of foods I cook at home for my family’s dinner on Facebook. One of them, Kofta, which I posted about a year and a half ago, recently sparked new interest from my friends. So I decided to make it again – for you, my dear readers.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDrCVjAUO9w0E7MxJdHDa-CChC5F-29_OOvlrOL7m0opR1GekzVFSBg_yTRiPxnuoDcwrc6Ettcx5XYt7eQO-uGvPZ4A9CS7WOz2m-84X_4QgFkCSiL2Kl6ufxVIISmCLAcg0Ag7O3pdU/s1600/Kofta_1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDrCVjAUO9w0E7MxJdHDa-CChC5F-29_OOvlrOL7m0opR1GekzVFSBg_yTRiPxnuoDcwrc6Ettcx5XYt7eQO-uGvPZ4A9CS7WOz2m-84X_4QgFkCSiL2Kl6ufxVIISmCLAcg0Ag7O3pdU/s1600/Kofta_1.JPG" height="320" width="277" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Kofta</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcfutbrP2VPYHDkbPlzQzNvz1AablJkx9d_KJuf4Q6EiwQ9Q4lpYHwvA1PGZFY5vp6FqDAefGw7Yuiq2IqMhyphenhyphen2_4gyObUxigtPqhzdPCJwH2gDYNluI8RNR0JfrF0XRiF1f9WIj03pVpg/s1600/Kofta_2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcfutbrP2VPYHDkbPlzQzNvz1AablJkx9d_KJuf4Q6EiwQ9Q4lpYHwvA1PGZFY5vp6FqDAefGw7Yuiq2IqMhyphenhyphen2_4gyObUxigtPqhzdPCJwH2gDYNluI8RNR0JfrF0XRiF1f9WIj03pVpg/s1600/Kofta_2.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Skewered and grilling over charcoal</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BM56oJeZvqNgoN2LPls8F34me7Bpj5wg24CdMV1MNj6NY5ZQeyt3PaOU-WQeiYtN1fyw87FwXidBWhY61B_xd4X6U9ffkubuhhatqdaiVXZsynFxtXZa35akBX-1dgwEL32xBlhc4RI/s1600/Kofta_3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BM56oJeZvqNgoN2LPls8F34me7Bpj5wg24CdMV1MNj6NY5ZQeyt3PaOU-WQeiYtN1fyw87FwXidBWhY61B_xd4X6U9ffkubuhhatqdaiVXZsynFxtXZa35akBX-1dgwEL32xBlhc4RI/s1600/Kofta_3.JPG" height="320" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almost done</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVK4QPBTkIYGymkQWNtcn5ZTQn6kSBlzYiSvCUcmpvAveLrF26I1mDCs1hBkNlU_Yut809VCDCrZwfNrK8QqzrDALMo_cHNF9LxLUTaTib4IINGbuHX1cPCfLn4xyj0dLJ1Y4-3AILq8/s1600/Kofta_4.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVK4QPBTkIYGymkQWNtcn5ZTQn6kSBlzYiSvCUcmpvAveLrF26I1mDCs1hBkNlU_Yut809VCDCrZwfNrK8QqzrDALMo_cHNF9LxLUTaTib4IINGbuHX1cPCfLn4xyj0dLJ1Y4-3AILq8/s1600/Kofta_4.JPG" height="315" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yogurt being strained</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PfJCVmBLb0T8_ETddBJqeqqnOYh9qrCT0s-hjwJRE6z2Mb0Eh8Ltdrxd47EhZFZOLz-OjSJjxW3xe3gZq6IrdUVvIiwnOf_P-vlpzcNj9cF02zq-3N0tcVZBup-FyTcoCFMgclKIfv0/s1600/Kofta_5.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PfJCVmBLb0T8_ETddBJqeqqnOYh9qrCT0s-hjwJRE6z2Mb0Eh8Ltdrxd47EhZFZOLz-OjSJjxW3xe3gZq6IrdUVvIiwnOf_P-vlpzcNj9cF02zq-3N0tcVZBup-FyTcoCFMgclKIfv0/s1600/Kofta_5.JPG" height="320" width="307" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yogurt wrapped in muslin; whey in the bowl</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuAX0lzNdLjgmu1UEnsX_60XG-48sEdz83mZtadn07ucotEY-pz5jg2yoF0YTMWhkzGnB13GmHd31Fkng6Wlt5F0y9lrIod_wJkahPTGSBqWkFtGb6_BIq2G9cDCQG5d3WdS5oS9WixU/s1600/Kofta_6.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuAX0lzNdLjgmu1UEnsX_60XG-48sEdz83mZtadn07ucotEY-pz5jg2yoF0YTMWhkzGnB13GmHd31Fkng6Wlt5F0y9lrIod_wJkahPTGSBqWkFtGb6_BIq2G9cDCQG5d3WdS5oS9WixU/s1600/Kofta_6.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strained yogurt the consistency of cream cheese</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQY7BMSwS0Qzc5ZCEcGb7CvNXZlbYFrskaHQUFr_i3xFerEK9AQNla5DHts7Ls6B-mmKADDPFxFv1WT2UmcA883BnEZP5wOeRDnkHHdho91WBq5-l5Ifa8fFODP5BlTy1J177DsXjT-8/s1600/Kofta_7.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQY7BMSwS0Qzc5ZCEcGb7CvNXZlbYFrskaHQUFr_i3xFerEK9AQNla5DHts7Ls6B-mmKADDPFxFv1WT2UmcA883BnEZP5wOeRDnkHHdho91WBq5-l5Ifa8fFODP5BlTy1J177DsXjT-8/s1600/Kofta_7.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Labneh with minced fresh parsley and drizzled with olive oil</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJHNbjbRmUAehkGMGn50gXnSCl1m0muCIXYFznouW_-xP2SYiBuxcgPpj-hx9GqcxUwV8bva6215c9ITtrqoAm_59RDp6Kteg7yJq-fkqbw0l7U2seWih50fpzrTMCZzOD6eSVicTIyI/s1600/Kofta_8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJHNbjbRmUAehkGMGn50gXnSCl1m0muCIXYFznouW_-xP2SYiBuxcgPpj-hx9GqcxUwV8bva6215c9ITtrqoAm_59RDp6Kteg7yJq-fkqbw0l7U2seWih50fpzrTMCZzOD6eSVicTIyI/s1600/Kofta_8.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kofta, labneh, couscous and roasted vegetables<br />
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<b>Kofta</b></div>
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Ingredients:</div>
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1 lb ground lamb</div>
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1 lb ground beef</div>
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6 garlic cloves, minced</div>
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1 inch piece fresh ginger, grated</div>
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5 tablespoons minced onion</div>
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5 tablespoons minced fresh parsley</div>
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1 ½ tablespoon ground coriander</div>
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1 tablespoon ground cinnamon</div>
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1 ½ teaspoons ground cumin</div>
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1 teaspoon ground allspice</div>
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1 teaspoon ground Aleppo pepper</div>
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2 teaspoons salt</div>
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¼ teaspoon ground black pepper</div>
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Pinch of nutmeg</div>
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30 bamboo skewers, soaked in water at least 30 minutes
before use<br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">1.</span><span style="font-size: 7pt; text-indent: -0.25in;">
</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">In a
bowl, mix all of the ingredients together until well blended.</span><span style="text-indent: -0.25in;"> </span><br />
<span style="text-indent: -0.25in;">2.</span><span style="font-size: 7pt; text-indent: -0.25in;">
</span><span style="text-indent: -0.25in;">Divide the meat mixture into 30 balls.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Refrigerate for one hour, or overnight.</span><br />
<span style="text-indent: -0.25in;">3.</span><span style="font-size: 7pt; text-indent: -0.25in;">
</span><span style="text-indent: -0.25in;">Take one ball and form it into a flat oval
around a bamboo skewer.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Repeat with
remaining balls.</span><br />
<span style="text-indent: -0.25in;">4.</span><span style="font-size: 7pt; text-indent: -0.25in;">
</span><span style="text-indent: -0.25in;">Prepare gas or charcoal grill for moderate
heat.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Oil the grate.</span><br />
<span style="text-indent: -0.25in;">5.</span><span style="font-size: 7pt; text-indent: -0.25in;">
</span><span style="text-indent: -0.25in;">Place the skewers on the preheated grill.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Cook to your desired doneness.</span></div>
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<b>Labneh</b></div>
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Ingredients:</div>
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16 oz plain yogurt</div>
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1 teaspoon salt<br />
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<span style="text-indent: -0.25in;">1. Mix salt into the yogurt.</span><br />
<span style="font-size: 7pt; text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">2. </span><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Line a large sieve or colander with muslin or
double layer of cheesecloth. Empty
contents of 16 oz container of yogurt into the lined colander. Tie the cloth to enclose the yogurt. Weigh down with a small plate.</span><br />
<span style="font-size: 7pt; text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">3. </span><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Let sit 6-12 hours. The longer it sits, the firmer it will
be. Drain and discard the whey, or
reserve for another use.</span><br />
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<span style="text-indent: -0.25in;">4. For a dip, minced herbs (parsley, mint, thyme,
tarragon, etc.), spices (ground coriander, ground cumin, ground ginger, minced
garlic, minced onion, ground chile, ground black pepper, etc.), chopped dried
fruits or nuts may be added. Ladle into
a shallow serving bowl. Drizzle with
extra virgin olive oil. Serve at room
temperature.</span></div>
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Kofta originated in Iran.
The name is from the Persian word <i>kufta</i>
which means to grind or to beat. Thus,
kofta are made with ground or minced ingredients. From Persia, the cooking and eating of kofta
spread to neighboring countries and beyond.
Depending on the country or region, kofta is made from various
ingredients and cooked in a variety of styles.
Kofta from Middle Eastern countries are usually made from lamb or
mutton. In India chicken, fish, legumes
or vegetables are used. And in other
countries beef and pork may be used.
Some cultures serve kofta with gravy as they consider dry kofta as kebabs. </div>
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Like kofta, labneh is a traditional food of the Eastern
Mediterrean and Middle Eastern countries, as well as the Indian
subcontinent. It starts off as yogurt
and then it is strained to remove the whey resulting in a rich protein-packed
product whose consistency is like a soft cheese. In some areas, labneh is formed into balls,
flavored with herbs and spices, and packed in olive oil. For portability, the Bedouins make a hard
labneh which is sun dried. In Saudi
Arabia and other Gulf countries milk from camels may be used.</div>
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It is not necessary to have labneh with kofta, however its
coolness provides a nice counterpoint to the heavily spiced meat. Its mild sourness and fresh herbs also goes
well with the kofta.</div>
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One of the ingredients I listed is Aleppo pepper. Although it is named after the ancient city
in northern Syria, it is also known as Halaby pepper. It is widely available as dried and
crushed. Aleppo pepper is slightly oily
and has a mild-moderate heat level. </div>
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For this recipe I used equal parts beef and lamb. You may choose pure beef or pure lamb. It is entirely up to you what kind of meat
you use. Some people are put off by the
gaminess of lamb while others like it.
No matter what meat or combination of meat you use, it is important to
let the meatballs sit and rest after forming them so that the flavors
meld. Additionally, they will be easier
to skewer and transfer to the grill when they are a bit cool. Just like my burgers, I like kofta to be
medium so that I feel some char on the outside but taste the juiciness on the
inside. If kofta is to be eaten later,
they may be grilled on the rare side to allow for additional cooking or reheating
later. </div>
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For dinner I served kofta and labneh with <i>couscous</i> and roasted vegetables. Couscous is made from durum wheat, and is
native to Northern Africa. I made the
couscous with diced roasted eggplant, yellow squash, onions, and dried
apricots. Kofta may be accompanied
instead by a rice pilaf or flatbread.</div>
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What meat or meat combination will you use to make kofta?</div>
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Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-51467674145867088172014-06-25T14:05:00.001-07:002014-06-25T14:09:00.453-07:00Meyer Lemon Deluxe Pie<div class="MsoNormal">
This recipe was developed by Toby Ortolano as one of the
ways to use our <b>Meyer Lemon Curd</b>.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SonHrJ4h-RH1QBBqBmxL3X0yYnU6EandATWYn196C6oAyM97neWU4S7_4Dof29kI1sNZgdlC0DdV_6Thx69tYzLJ21mbsnzyk8x7DcgvacfNPfouCgiXrMLMySJAVSbunz7REAr5HIg/s1600/Meyer+Lemon+Deluxe+Pie_1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SonHrJ4h-RH1QBBqBmxL3X0yYnU6EandATWYn196C6oAyM97neWU4S7_4Dof29kI1sNZgdlC0DdV_6Thx69tYzLJ21mbsnzyk8x7DcgvacfNPfouCgiXrMLMySJAVSbunz7REAr5HIg/s1600/Meyer+Lemon+Deluxe+Pie_1.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;"> Ingredients for Meyer Lemon Deluxe Pie</span></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfON718Wut22ylDJsaTps5l-THOJFmN-N8v6FKi5sgzvafIucduq7OrIgsbinggYtjJhyphenhyphenLhw4SzidGlNDHLhV4-i4D2-LXrltLcvFdPUHYksBKtwPAhIPUXqDOnlAcHBq33rYVWQWeEnM/s1600/Meyer+Lemon+Deluxe+Pie_2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfON718Wut22ylDJsaTps5l-THOJFmN-N8v6FKi5sgzvafIucduq7OrIgsbinggYtjJhyphenhyphenLhw4SzidGlNDHLhV4-i4D2-LXrltLcvFdPUHYksBKtwPAhIPUXqDOnlAcHBq33rYVWQWeEnM/s1600/Meyer+Lemon+Deluxe+Pie_2.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creaming butter and confectioners sugar</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugltNWc77uVwN_amKhVqD309M4rV-wi4hfZRgN2m-5Ba43ysZhcV5KlQopHtj9aww3Wm3nQxzwNijcFKW6AE6DItMHvW8-mZX-HDW8AuUbmS87MKPvcExdCc4RpkdXZJYOqFQuVvctiM/s1600/Meyer+Lemon+Deluxe+Pie_3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugltNWc77uVwN_amKhVqD309M4rV-wi4hfZRgN2m-5Ba43ysZhcV5KlQopHtj9aww3Wm3nQxzwNijcFKW6AE6DItMHvW8-mZX-HDW8AuUbmS87MKPvcExdCc4RpkdXZJYOqFQuVvctiM/s1600/Meyer+Lemon+Deluxe+Pie_3.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...almost done</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjU4-_r1d7Av6BuqAhd8Kg1M04Z3lj78a9TfEXFuiltvZRpYofyo2-SMXwPLxfdBNEktbGMJr7ShbPGJdMJKqM-wLWN2KIVoYMIdfehA0c0qy9q707BmLjq7tjx1Hg2TPk-mTKkhpcq_M/s1600/Meyer+Lemon+Deluxe+Pie_4.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjU4-_r1d7Av6BuqAhd8Kg1M04Z3lj78a9TfEXFuiltvZRpYofyo2-SMXwPLxfdBNEktbGMJr7ShbPGJdMJKqM-wLWN2KIVoYMIdfehA0c0qy9q707BmLjq7tjx1Hg2TPk-mTKkhpcq_M/s1600/Meyer+Lemon+Deluxe+Pie_4.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shortbread dough</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmj-pD0SNr73EetY6ZoRQMEWntkfNHglsIiVbKQTcDd7JxQwq4WPDmX4d_vUGdE4i53pseEjERa_dl2n3haBVE7E_NMSAarG_cM0tp5VTcymGbuAYOLr8dt1ialcgJ-brqzSurb1Fa_9U/s1600/Meyer+Lemon+Deluxe+Pie_5.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmj-pD0SNr73EetY6ZoRQMEWntkfNHglsIiVbKQTcDd7JxQwq4WPDmX4d_vUGdE4i53pseEjERa_dl2n3haBVE7E_NMSAarG_cM0tp5VTcymGbuAYOLr8dt1ialcgJ-brqzSurb1Fa_9U/s1600/Meyer+Lemon+Deluxe+Pie_5.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pressing dough onto pie plate</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6Qc3sXEeyR-LxQ21xHRCffA00oxHUZhS6vGNS1X_h0JIoKjxmEc1KUZlXAqYzPk85JI5nJ0Etm8HcgeRuecykT56XF-WwRIYsFXcMIT-SZ8RL7vt_70v1JX7vLfEh0f8geyiCc3IjGc/s1600/Meyer+Lemon+Deluxe+Pie_6.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6Qc3sXEeyR-LxQ21xHRCffA00oxHUZhS6vGNS1X_h0JIoKjxmEc1KUZlXAqYzPk85JI5nJ0Etm8HcgeRuecykT56XF-WwRIYsFXcMIT-SZ8RL7vt_70v1JX7vLfEh0f8geyiCc3IjGc/s1600/Meyer+Lemon+Deluxe+Pie_6.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pie crust ready for the fillings</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRcFnDhAs1DiwfAy1PqXFotueJ-gP8TjYGb1nss8qTKJnbnfq6sNJ9SuakfqqqRJhpUNWcMOxdeXp0ym_9AEqdVVuIC5K90shgC6t3lgX_ZA4Y3MngxA0sQ1J0fDF2i3R7Dx7t4fbon8/s1600/Meyer+Lemon+Deluxe+Pie_7.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRcFnDhAs1DiwfAy1PqXFotueJ-gP8TjYGb1nss8qTKJnbnfq6sNJ9SuakfqqqRJhpUNWcMOxdeXp0ym_9AEqdVVuIC5K90shgC6t3lgX_ZA4Y3MngxA0sQ1J0fDF2i3R7Dx7t4fbon8/s1600/Meyer+Lemon+Deluxe+Pie_7.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1st layer: chopped pecans</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Q-ydoy3QLusrw-yt32yx7cG0xPk-LA6O2MrXDcsVRYX4z8Uvjvzm36TW6SkM78gFWKGXezkD1jSId0c4vdB6z7MZxluXXX0oDfyT11jrMhcsx6csG0Ro-4-1Uq90bpq57hM9-M8ohH4/s1600/Meyer+Lemon+Deluxe+Pie_8.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Q-ydoy3QLusrw-yt32yx7cG0xPk-LA6O2MrXDcsVRYX4z8Uvjvzm36TW6SkM78gFWKGXezkD1jSId0c4vdB6z7MZxluXXX0oDfyT11jrMhcsx6csG0Ro-4-1Uq90bpq57hM9-M8ohH4/s1600/Meyer+Lemon+Deluxe+Pie_8.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whipping the cream</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxrJCppzoxrf45X3MB1ZVo1aNgyUheFQkvNCk2Mjv4MyRKAiRoP2vmgvRgcLJI5gdxISnnPcbVRsIJtRqJImIPk5blseVXg3vL6T6x93FQUbc4fv0BmZ0cxsX10QJWEjyh4sTvpoecuE/s1600/Meyer+Lemon+Deluxe+Pie_9.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxrJCppzoxrf45X3MB1ZVo1aNgyUheFQkvNCk2Mjv4MyRKAiRoP2vmgvRgcLJI5gdxISnnPcbVRsIJtRqJImIPk5blseVXg3vL6T6x93FQUbc4fv0BmZ0cxsX10QJWEjyh4sTvpoecuE/s1600/Meyer+Lemon+Deluxe+Pie_9.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2nd layer: whipped cream</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlsu2GDAX3Doz3jfehZ3TFgmaYDssjkgPH90-tMYv7DBC0-vMprSmI6MSjBUYuJcXswcG5jWZX3eWs5sVcFZnLXU2Uj8TvpdeCHIOU8EwQGaL3Yc106RoaOleD-qSzNRQAGVz8gHQqLk/s1600/Meyer+Lemon+Deluxe+Pie_10.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlsu2GDAX3Doz3jfehZ3TFgmaYDssjkgPH90-tMYv7DBC0-vMprSmI6MSjBUYuJcXswcG5jWZX3eWs5sVcFZnLXU2Uj8TvpdeCHIOU8EwQGaL3Yc106RoaOleD-qSzNRQAGVz8gHQqLk/s1600/Meyer+Lemon+Deluxe+Pie_10.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3rd layer: lemon curd</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonZKBq3G2uOPRJS0ae3J2KepP4XMYw6rLoeSQ4i3aY70-JG1ba0f6E3NUguQLxeAP3hS5PmlZXpgIJGt-T3bjWbP5_nxc9WCbS8wh35jupy4vUqFpCycXzl50bWJOnLotXHmfaYqyHpA/s1600/Meyer+Lemon+Deluxe+Pie_11.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonZKBq3G2uOPRJS0ae3J2KepP4XMYw6rLoeSQ4i3aY70-JG1ba0f6E3NUguQLxeAP3hS5PmlZXpgIJGt-T3bjWbP5_nxc9WCbS8wh35jupy4vUqFpCycXzl50bWJOnLotXHmfaYqyHpA/s1600/Meyer+Lemon+Deluxe+Pie_11.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ta-da</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbtev6j6xZi5BiXP9O0aCbPtUG4JkTrd-xbTOSOyE4tsDxFungDQMlUk2CKifvRNdPub1UvXfQs1-FzdLE9PqHKP9w8mCJoFdTjgfJA1s4YawjGzT5rPHoA4_kY4x6LCwRxRaZCCuFsQ/s1600/Meyer+Lemon+Deluxe+Pie_12.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbtev6j6xZi5BiXP9O0aCbPtUG4JkTrd-xbTOSOyE4tsDxFungDQMlUk2CKifvRNdPub1UvXfQs1-FzdLE9PqHKP9w8mCJoFdTjgfJA1s4YawjGzT5rPHoA4_kY4x6LCwRxRaZCCuFsQ/s1600/Meyer+Lemon+Deluxe+Pie_12.JPG" height="240" width="320" /></a></div>
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<div class="MsoNormal">
<b>Meyer Lemon Deluxe
Pie</b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Ingredients:</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 cup butter, softened</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 ¼ cup confectioner’s sugar, divided</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 cups all purpose flour</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
¼ teaspoon baking powder</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 cup pecans, chopped</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
9 oz. jar Hummingbird Hill kitchen Meyer Lemon Curd</div>
<div class="MsoNormal">
1 pint heavy whipping cream</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Preheat oven to 350°F.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Assemble shortbread pie crust. Using a large bowl, cream butter and ½ cup
confectioner’s sugar until light and fluffy.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->In another bowl, mix together flour and baking
powder. </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Fold flour mixture into sugar/butter
mixture. </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->If not using immediately, roll mixture into a
ball, wrap in plastic wrap and refrigerate.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Make sweetened whipped cream. In a large bowl, beat heavy cream and ¾ cup
confectioner’s sugar until soft peaks form.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt;">
</span><!--[endif]-->Line pie tin/plate with shortbread pie
crust. Weigh down and bake for 10
minutes.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->8.<span style="font-size: 7pt;">
</span><!--[endif]-->Remove crust from oven. Press chopped pecans into crust. Let sit for 20 minutes or until cool.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->9.<span style="font-size: 7pt;">
</span><!--[endif]-->Fill 1/3 of pie with sweet whipped cream, about
half of mixture. Spread thick and even.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->10.<span style="font-size: 7pt;">
</span><!--[endif]-->Gently spread lemon curd on top of whipped
cream. Make sure you empty entire
contents of jar!</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->11.<span style="font-size: 7pt;">
</span><!--[endif]-->Add final layer of sweetened whipped cream. </div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->12.<span style="font-size: 7pt;">
</span><!--[endif]-->Garnish with lemon zest. Chill and serve.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
****************************</div>
<div class="MsoNormal">
The first time Toby tasted my Meyer Lemon Curd he loved
it! As a graduate of Le Cordon Bleu
Culinary College of Culinary Arts and as my Hummingbird Hill Kitchen associate,
he helps me develop recipes for our products. Meyer lemons differ from regular lemons in that they are not as sour. Meyer lemons are a cross between a true lemon and either a common or mandarin orange.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This pie is similar to Lemon Merengue Pie, but richer and
more dense. The shortbread crust by
itself is a treat. As you can see from
the picture above, I used the plastic wrap to spread the dough onto the pie plate. Because the dough has so much butter, it
would melt in my hands. The dough is
weighted down during the pre-baking process so that it won’t rise.</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
A final garnish of lemon zest really enhances the citrus
flavor as well adds to the visual appeal.
Served chilled, it makes for a refreshing snack or dessert.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
What recipes would you suggest for our Meyer Lemon Curd?</div>
Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-44242668521559450282014-04-09T11:05:00.000-07:002014-04-09T11:07:43.720-07:00Pasta e Fagioli<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: start;"><br /></span></div>
<div style="text-align: justify;">
Although vastly multi-cultural, San Pedro, CA is home to a large population of Italians and Croatians who are predominantly Roman Catholic. We attend Mary Star of the Sea Parish which celebrates all of these ethnicities. Every March our Italian brothers and sisters invite everyone in the parish to a light lunch of <i>Pasta e Fagioli</i>, rolls and Italian cookies. </div>
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</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCj9rEGQaM-wBOOQltKEXYiup7Dyp50myj05F-bDaRqMnPN8q9Z7yWuXe3WxGPjTd96YjUOfT9wsaHo4x__0ZaWjrX0xpLUKYMZved74MM9xl7rngaDklU2ZQVFJhIb7_egpk5aZgs5w/s1600/Pasta+e+Fagioli_2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCj9rEGQaM-wBOOQltKEXYiup7Dyp50myj05F-bDaRqMnPN8q9Z7yWuXe3WxGPjTd96YjUOfT9wsaHo4x__0ZaWjrX0xpLUKYMZved74MM9xl7rngaDklU2ZQVFJhIb7_egpk5aZgs5w/s1600/Pasta+e+Fagioli_2.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CB-KJyhKc4VMIWWRLlpyVJi1CdLnQWkkoSWJtJoQ1TZTEtTur3pzcOig9q9ghT6MzOqc7JZGCZsILb0Gi72mI7BdjNYD0mMZT2h9wK9lDp-EMgCD7QYEbgp4syswZJz7ak29X0xhHnM/s1600/Pasta+e+Fagioli_3.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CB-KJyhKc4VMIWWRLlpyVJi1CdLnQWkkoSWJtJoQ1TZTEtTur3pzcOig9q9ghT6MzOqc7JZGCZsILb0Gi72mI7BdjNYD0mMZT2h9wK9lDp-EMgCD7QYEbgp4syswZJz7ak29X0xhHnM/s1600/Pasta+e+Fagioli_3.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Borlotti beans, bay leaves, tomatoes, garlic and olive oil</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ02S3V4UB16yAhr1T4VEq_IxBBJPlNa13HQzxRcM2qyUNvtylRH6rsIKSP_fILX_9NojCUfiVeoBfy-9fXm0zsUnR-h1T_fkxlz5hu6x9t7o65kELea-pEj2YIOW8r9-nE80ZpC7gyBY/s1600/Pasta+e+Fagioli_4.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ02S3V4UB16yAhr1T4VEq_IxBBJPlNa13HQzxRcM2qyUNvtylRH6rsIKSP_fILX_9NojCUfiVeoBfy-9fXm0zsUnR-h1T_fkxlz5hu6x9t7o65kELea-pEj2YIOW8r9-nE80ZpC7gyBY/s1600/Pasta+e+Fagioli_4.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After about an hour</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCQ36w5WNY3JypL6Ll_Hz5i3Gow75oSXj1W6ve5R-AnmqJvYWJ_N5SADcLq_8Mrjqlde8yByj8-ZUOpYRTmvQH72S94fIDBy0ncUUUqM1Zl6uL6mMAaZX0UlQNoeMxx8Z5H-1jLbnWk0/s1600/Pasta+e+Fagioli_5.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCQ36w5WNY3JypL6Ll_Hz5i3Gow75oSXj1W6ve5R-AnmqJvYWJ_N5SADcLq_8Mrjqlde8yByj8-ZUOpYRTmvQH72S94fIDBy0ncUUUqM1Zl6uL6mMAaZX0UlQNoeMxx8Z5H-1jLbnWk0/s1600/Pasta+e+Fagioli_5.JPG" height="231" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using an immersion blender to puree some of the bean mixture</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqPGS5kddlX6q0WJS8FCsk3dAIMV7DSra4UOvkiIXkXxkB94zM6y94F_TyuZRX1bwFQvkAX3m43xxeyT9Q9f2-5YhYzHsrODvGbcwgZ4_bRjYL6M4pIK9PU6DNnk9eoQ5VOcrQDi8aIeo/s1600/Pasta+e+Fagioli_6.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqPGS5kddlX6q0WJS8FCsk3dAIMV7DSra4UOvkiIXkXxkB94zM6y94F_TyuZRX1bwFQvkAX3m43xxeyT9Q9f2-5YhYzHsrODvGbcwgZ4_bRjYL6M4pIK9PU6DNnk9eoQ5VOcrQDi8aIeo/s1600/Pasta+e+Fagioli_6.JPG" height="279" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta e Fagioli</td></tr>
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<b>Pasta e Fagioli</b></div>
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Ingredients:</div>
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1 ½ cups dried borlotti or cannellini beans</div>
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14 oz can plum tomatoes, chopped</div>
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3 cloves garlic, minced</div>
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3 bay leaves</div>
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Salt and pepper to taste </div>
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6 tablespoons olive oil</div>
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4 cups water</div>
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½ lb ditalini or other small pasta</div>
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Chopped fresh parsley</div>
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Grated Parmesan cheese, optional</div>
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Extra virgin olive oil, optional</div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Soak the beans in water overnight. Rinse.
Drain.</div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Place the beans in a large pot and cover with
water. Boil for 10 minutes. Rinse.
Drain.</div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Return the beans to the pot and cover with water
by about an inch. Add the chopped
tomatoes and their juices, garlic, bay leaves, salt and pepper, and olive
oil. Bring to a boil, then let simmer
for about 1 ½ hours or until the beans are tender. You may need to add more water.</div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Remove the bay leaves. Take about one half of the bean mixture and
run through a blender or food processor.
Return to the pot and add more water.</div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Add the pasta and allow to cook. Stir in parsley. Adjust seasonings. </div>
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<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Ladle into bowls. Drizzle about one tablespoon extra virgin
olive oil into each bowl. Garnish with chopped
fresh parsley. Serve with grated
Parmesan cheese on the side.</div>
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As you may have guessed, <i>Pasta
e Fagioli</i> started out as a peasant dish, made with whatever ingredients
were at hand. Depending on the region,
recipes vary. Some variations do not use
tomatoes at all preferring instead to flavor the soup with broth or <i>pancetta</i>. Others serve all of the beans whole without
running some of it through a food mill, blender or food processor. It all depends on your taste.</div>
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I pretty much stuck to the recipe above the last time I made
this dish. With two exceptions. Using an immersion blender I blended some of
the bean mixture with one bay leaf right in the pot. I did this by not moving the immersion blender
all around the pot. By blending one of
the bay leaves in with the soup, it added to the overall flavor of the
dish. I also mixed some of the grated
Parmesan cheese into the soup to flavor and thicken it.</div>
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Let’s take a look at two of the ingredients. Dried borlotti or cannellini beans. These are traditional. If neither of these are available to you
Great Northern Beans or most any other kind of beans may be used. I would shy away from garbanzo or lentils
though. And then, “ditalini or other
small pasta”. Ditalini and small elbow
macaroni are probably two of the most available shapes in any grocery
store. For this recipe I used <i>mezze penne rigate</i> which is a short
ridged penne. You may also use small
shells, <i>cappelletti</i> or bowtie. </div>
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If you want to get fancy, you can render and brown chopped <i>pancetta</i>, add different kinds of herbs,
use broth instead of water, use different grated hard cheeses, etc. Whatever your heart desires! Me? I
prefer to stick with the simplicity of this recipe, the way it was originally
eaten. And it is good. It is hearty and satisfying.</div>
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What is your favorite “peasant” dish and why?</div>
Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com1tag:blogger.com,1999:blog-7873338084658855074.post-41220420877458394222014-04-01T09:36:00.003-07:002014-04-01T09:39:12.459-07:00Osso Buco alla Milanese<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Osso Buco originates from Milan, in the northern part of
Italy. Cross-cut veal shanks are slowly
braised in the oven with vegetables, wine and broth. It is served with <i>gremolata</i>.</span></div>
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</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WiFwBUup8354ndnS_FlErl_apEMbMXbbUwBKy0bea9Wle48FwkkPJS6HuDw37yz9pHWsZiN3VIZpAofbWVewdmCjjQZVM1Yq22bmO8LAAOhYaOwx2udwAYNSv702XBdwl-TvWU12goc/s1600/Osso+Buco_4.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WiFwBUup8354ndnS_FlErl_apEMbMXbbUwBKy0bea9Wle48FwkkPJS6HuDw37yz9pHWsZiN3VIZpAofbWVewdmCjjQZVM1Yq22bmO8LAAOhYaOwx2udwAYNSv702XBdwl-TvWU12goc/s1600/Osso+Buco_4.JPG" height="233" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Y43hKvWKiQ0Nkkeris6IigOvAbRusoyklIwWxwdom1t72E5fmsEnFbrZUzZ6F_czIEjbe-QED6Rs7ss9v1gicWNF6O6zbjeemGA7mWKNuwNbuQgRE7udG9XJWSNkDNe7Xu_rrcMKFzM/s1600/Osso+Buco_5.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Y43hKvWKiQ0Nkkeris6IigOvAbRusoyklIwWxwdom1t72E5fmsEnFbrZUzZ6F_czIEjbe-QED6Rs7ss9v1gicWNF6O6zbjeemGA7mWKNuwNbuQgRE7udG9XJWSNkDNe7Xu_rrcMKFzM/s1600/Osso+Buco_5.JPG" height="255" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browning onion rings and veal shanks</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoizb0ZxWxz5EeXoDQRbChlKgrzp6qfbmtjnfx2Egunv3JH53-BZBf7ZLcuPJFi7Y9O1ERWY14-zvt8q99x-7NsOL-lx1NIE0N24-vnuPZ6H-6QJ0_P6MRszq7kl_g-HWIa-OWf7jQZWY/s1600/Osso+Buco_6.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoizb0ZxWxz5EeXoDQRbChlKgrzp6qfbmtjnfx2Egunv3JH53-BZBf7ZLcuPJFi7Y9O1ERWY14-zvt8q99x-7NsOL-lx1NIE0N24-vnuPZ6H-6QJ0_P6MRszq7kl_g-HWIa-OWf7jQZWY/s1600/Osso+Buco_6.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauteeing vegetables</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqm28Slu_xM_c2OpUg50Rw1s5J73TIP2cqfQIbswajeHglfp1n0NEla2HQqsllpopOdkb8JnK1Qkwl9YsEZtM0Smt7jxvtvijITtMIBy0AS7yIvrDlYS1Qg6FcTbxcB1eMbuwzo9O1As/s1600/Osso+Buco_7.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqm28Slu_xM_c2OpUg50Rw1s5J73TIP2cqfQIbswajeHglfp1n0NEla2HQqsllpopOdkb8JnK1Qkwl9YsEZtM0Smt7jxvtvijITtMIBy0AS7yIvrDlYS1Qg6FcTbxcB1eMbuwzo9O1As/s1600/Osso+Buco_7.JPG" height="249" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Addition of tomatoes and liquids</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQE-8GBY-t7qFBrFKvGewTQPHqyFflqM9MrhD3E_twdV7FGU49wf4QgegiqgHkQbq05WVGlrYwGRv8wvuisHKMAXw3qHZDG0Q1vn8b7ZLlxuG4tyw3bZAAKWEEjtmdedKa5Pn4SPADM4/s1600/Osso+Buco_8.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQE-8GBY-t7qFBrFKvGewTQPHqyFflqM9MrhD3E_twdV7FGU49wf4QgegiqgHkQbq05WVGlrYwGRv8wvuisHKMAXw3qHZDG0Q1vn8b7ZLlxuG4tyw3bZAAKWEEjtmdedKa5Pn4SPADM4/s1600/Osso+Buco_8.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veal shanks, vegetables and liquids in a roasting pan</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBizJ1QBBcJD0VWF6EuusaGdrZP_0S7q-rnyB0gqglonwls8ozPxhGc14bdudaTloa4hWW3g1tEOtwgSm84DtUHzLhmFbziTyaFeWVn8Dpd6uPJ3aJWFl1H2699n9DyJpTFmtPJozhHLM/s1600/Osso+Buco_1.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBizJ1QBBcJD0VWF6EuusaGdrZP_0S7q-rnyB0gqglonwls8ozPxhGc14bdudaTloa4hWW3g1tEOtwgSm84DtUHzLhmFbziTyaFeWVn8Dpd6uPJ3aJWFl1H2699n9DyJpTFmtPJozhHLM/s1600/Osso+Buco_1.JPG" height="230" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flat leaf parsley, garlic and lemons</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOL5mHNaqXlf2mHke7lf1rBrMv5zDvLD0gLJVty95jZbcrFuWUSGLhD1EA7Hf9sshQlS0yKUdHK1o1iNnFWeWc06mKAdVqLQy5pgCF8IJvPU8c8jE2ZU24Xb_xscsgKecj75lEMnlVdo/s1600/Osso+Buco_2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOL5mHNaqXlf2mHke7lf1rBrMv5zDvLD0gLJVty95jZbcrFuWUSGLhD1EA7Hf9sshQlS0yKUdHK1o1iNnFWeWc06mKAdVqLQy5pgCF8IJvPU8c8jE2ZU24Xb_xscsgKecj75lEMnlVdo/s1600/Osso+Buco_2.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zest and finely chopped garlic and parsley</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNU3PBXJjsVeTquYGfC-2tRsk8wj_HQsJ6RZLOJDoKnWcH5-7MZKF5cvVyYwuMAj7ZNP-kHSxJYwFf2dAF_b1oaEZFB4N9XSImPNuvAVLKn4o_fflwCZT5DPXl4rSjdugjXzufvwt2LQ/s1600/Osso+Buco_3.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNU3PBXJjsVeTquYGfC-2tRsk8wj_HQsJ6RZLOJDoKnWcH5-7MZKF5cvVyYwuMAj7ZNP-kHSxJYwFf2dAF_b1oaEZFB4N9XSImPNuvAVLKn4o_fflwCZT5DPXl4rSjdugjXzufvwt2LQ/s1600/Osso+Buco_3.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gremolata</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WOzdm_UeKtqYNIuOMZEXP2S3kCxG_3dUPZZp7RKBJbf_isAO-Pmk_wixAjlmTrgc23qUcmsxaoGrd3T_hdNOIfaBrVFPvLh-W-Aqqk31aZPDsZtse9Mk0zMhQLr88m4aRxtkYPX0CCk/s1600/Osso+Buco_9.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WOzdm_UeKtqYNIuOMZEXP2S3kCxG_3dUPZZp7RKBJbf_isAO-Pmk_wixAjlmTrgc23qUcmsxaoGrd3T_hdNOIfaBrVFPvLh-W-Aqqk31aZPDsZtse9Mk0zMhQLr88m4aRxtkYPX0CCk/s1600/Osso+Buco_9.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Osso Buco alla Milanese<br />
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<div class="MsoNormal" style="text-align: left;">
<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Osso Buco alla
Milanese</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">4 tablespoons all purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">4-5 pieces cross cut veal shanks</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 small onion, sliced into ¼” rings</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 small onion, finely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">3 tablespoons olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 celery stalks, finely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 medium carrots, finely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"> 3 garlic cloves, finely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 cups chopped tomatoes, or 1 14-oz can diced tomatoes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 ¼ cups dry white wine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 ¼ cups chicken or veal stock</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2-3 strips thinly pared lemon rind</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">3-4 bay leaves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Salt and pepper to taste</span></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Gremolata</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 tablespoons finely chopped flat leaf parsley</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Zest of 1 lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 garlic clove, finely chopped</span></div>
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<div class="MsoListParagraphCxSpFirst" style="text-align: left; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1.
<!--[endif]--> Preheat
the oven to 325°F. </span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2.
<!--[endif]-->Season the flour with salt and pepper. Dredge veal shank pieces in the flour, and
shake off any excess flour.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">3.
<!--[endif]-->Heat the olive oil in a large oven-proof
casserole or Dutch oven. Brown the onion
rings and veal shanks on all sides. You
may have to do this in two batches. Drain
on paper towels and set aside. </span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">4.
<!--[endif]-->In the same olive oil, sauté onions, celery,
carrots, bay leaves and garlic. Cook
about 5 minutes to soften the vegetables.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">5.
<!--[endif]-->Add the chopped tomatoes, wine, broth and lemon
rind. Scrape bottom of pot to bring up
the fond. Season with salt and
pepper. Bring to a boil, stirring
gently. Return the veal shanks to the
pot and spoon sauce over them. Cover and
cook in the oven for about two hours or until veal is tender.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">6.
<!--[endif]-->In the meantime, make the gremolata. Mix together chopped parsley, lemon zest and
chopped garlic.</span></div>
<div class="MsoListParagraphCxSpLast" style="text-align: left; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">7.
<!--[endif]-->Remove the casserole from the oven. Discard bay leaves and lemon rind. Serve hot with gremolata sprinkled over it.</span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">***********************</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">When I first heard of this dish I knew I had to have
it. The name alone sounds rich and
hearty. I was not disappointed. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">While preparing to make this dish for this post, I had to
pick my daughter up from school and take her to her swimming class. So I prepped all of the ingredients
beforehand. As I opened the door on my
return, I was greeted with the aroma of garlic, onions, tomatoes, wine, broth,
and lemons. “Oh,” I thought, “we’re
going to have a great dinner!”</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Browning or searing the meat gives the meat a beautiful
color and seals in all of the juices. We
add the onion rings to the browning veal shanks to flavor the meat and the
oil. When we add the other vegetables,
we build more flavor. The wine deglazes
the pan and allows for easy incorporation of the fond, that brown stuff at the
bottom of the pot which holds the caramelized meat and onion juices. And that long slow braise gently but
thoroughly cooks the meat and breaks down the collagen and tough connective
tissue. Braising tenderizes tough cuts
of meat and infuses them with the bouquet of the other ingredients’ flavors.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">As you can see from my pictures, I had to cook the Osso Buco
in a baking pan. The five pieces
wouldn’t fit in my Dutch oven. I covered
it tightly with aluminum foil and placed the baking pan on top of a roasting
pan. This was to catch any sauce that
seeped under the foil, as well as to add an extra layer of insulation between
the heating element of the oven and the baking pan. By doing this, I mimicked using a Dutch
oven. Half way through the cooking time
I checked my dish. The vegetables were
breaking down. I also adjusted the
seasonings.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">At this point I made my <i>gremolata</i>
which traditionally accompanies Osso Buco alla Milanese. Gremolata always includes garlic and lemon
zest, but after that the ingredients vary.
Some cooks use mint, oregano, rosemary, sage, thyme, or a combination of
herbs. Some cooks even add
anchovies! The reason for using
gremolata is to cut the richness of a dish.
Or simply to add a fresh flavor. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Finally, the 2-hour time was up. The whole house smelled divine! I carefully removed the pan from the
oven. Steam arose when I uncovered the
dish. I placed a veal shank in each soup
bowl, and then ladled some vegetables and sauce over it. Then I sprinkled the gremolata. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Osso Buco is traditionally served with Risotto alla
Milanese. It may also be served with
plain boiled rice, polenta or even bread.
The vegetables were tender but not mushy; they must have retained their
texture because of the gentle heat. The
meat was very tender and was falling off the bone. It was beefy and satisfying. The crowning glory of this dish for me is the
marrow which is nestled inside the large shank bones. The marrow may be scooped out but I prefer
to hold the bone firmly with one hand and thwack it against my other hand. It then comes out in one piece. I took half of it and spread it on my
bread…ah, it was so rich! I kept going
back for more gremolata because it complimented the dish so well. Although this dish isn’t quick to make, it is
well worth the effort. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">So when are you going to make Osso Buco?</span></div>
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Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-48540524325732495112014-03-12T12:00:00.001-07:002014-03-12T12:00:56.349-07:00A-1 Imported Groceries and Italian Deli<div class="MsoNormal">
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You’ve probably noticed that I have several posts mentioning
or focusing on Italian food. Little
wonder since this is one of my favorite cuisines! Since I got married I’ve tried to cook dishes
for my Italian father-in-law that would evoke memories of his childhood. He fondly recalls that his mother always
served polenta with pork sausages.
Conversely, he was not too fond of broccoli rabe. So where do I go to get my Italian food
fix? To my favorite Italian deli of
course!</div>
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<b>A-1 Imported
Groceries and Italian Deli</b></div>
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It is in a residential neighborhood across the street from a
little park. The place looks unassuming;
the green, white and red awning above the door and their “A-1 Imported
Groceries” sign propped up from the roof. Outside are bags of mesquite charcoal and
potatoes.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnCUiHWFf81M_y9PWgIjBnkbnLIK-63ktO-Ti3M2rCUk_brD1hpKTC3GrvSDzFUJ6VEMlM1pOOCytTwEnLX9Os8POufLXWPH334SYbmEEXNY8n2T6tC1XaQ4pDaSUO2VcJB0pcG8BBb0/s1600/A-1+Groceries_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnCUiHWFf81M_y9PWgIjBnkbnLIK-63ktO-Ti3M2rCUk_brD1hpKTC3GrvSDzFUJ6VEMlM1pOOCytTwEnLX9Os8POufLXWPH334SYbmEEXNY8n2T6tC1XaQ4pDaSUO2VcJB0pcG8BBb0/s1600/A-1+Groceries_1.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A-1 Imported Groceries and Italian Deli</td></tr>
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Once you step inside you will be transported as your
olfactory sense gets inundated with the heavenly aromas of Italian food! An Italian deli should smell like an Italian
deli. What will bring you back down to
earth are the tidy stacks of goods on the shelves. You may think the interior of this
establishment looks old fashioned.
Rather, it is a classical neighborhood market where the workers are
friendly and people know one another. It
is gourmet without the frou-frou or the high prices. I meet with Emiddio Ungaro, the affable owner
of this 67 year-old store. He doesn’t
need to give me a tour of the store as I’ve been here innumerable times. Instead, he gave me a San Pedro history
lesson. A-1 was founded in 1947 by the
Mattera family, and is the only surviving deli from that era. Emiddio
told me that up until three or four years ago when the California
Department of Public Health cracked down on food stores, this place was even
more aromatic as house-made sausages and cheeses hung from the ceiling to dry
cure.</div>
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The produce section is to the right of the entrance. Emiddio told me he gets up at one o’clock in
the morning to order fresh produce every day.
They carry the usual onions, Roma tomatoes, cabbage, etc. But in addition to that, they have also have <i>rapini</i>, Savoy cabbage, escarole, <i>cipollini,</i> fennel bulbs, artichokes,
Italian eggplants and other produce typical of Italian cuisine. In the corner is an old-fashioned bread
cabinet which houses locally baked breads like ciabattas, rolls, and other
Neopolitan bread.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFjXaMs-yIZd1admthPY5MZzcKfLu7n50l9qxMI6oyOba21XfuLSwAjP6lzOYi31KIdmSnTzj6OJLNvtEybHrsrB7-y4TRhHCmH-okvIzonjql4F1CTwj-OTjUGL8ES104V13ZPeEojw/s1600/A-1+Groceries_2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFjXaMs-yIZd1admthPY5MZzcKfLu7n50l9qxMI6oyOba21XfuLSwAjP6lzOYi31KIdmSnTzj6OJLNvtEybHrsrB7-y4TRhHCmH-okvIzonjql4F1CTwj-OTjUGL8ES104V13ZPeEojw/s1600/A-1+Groceries_2.JPG" height="240" width="320" /></a></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdtIE1iGK43BSfjQ5w52yLFeumCaeUeQWlurhzoRbtRMbT_sC012Hjc9pQio42H2_XVdLUL5iJGLn5gV_ij4_f_JBrOejhI90ORlhv9K6auEdhKOcQcsFZ1gxpInJwa6gSerOlOaFAZ8/s1600/A-1+Groceries_3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdtIE1iGK43BSfjQ5w52yLFeumCaeUeQWlurhzoRbtRMbT_sC012Hjc9pQio42H2_XVdLUL5iJGLn5gV_ij4_f_JBrOejhI90ORlhv9K6auEdhKOcQcsFZ1gxpInJwa6gSerOlOaFAZ8/s1600/A-1+Groceries_3.JPG" height="210" width="320" /></a></div>
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The freezer section has prepared foods like lasagna, <i>tortellini, ravioli, </i>stuffed artichokes,
Italian ices, <i>spumoni</i> , and eggplant
parmesan. But my favorite in this section is the <i>sfogliatelle.</i> <i>Sfogliatelle</i> is a shell-shaped pastry
made with a ridged, flaky crust and filled with sweet ricotta. The ones sold here are imported from Italy
and must be baked at 350°F for about 45 minutes. This would make a great dessert if you’re
having company! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5M7zA9Lk-APgzutgNgakIK4oPx8Trl1F5hFAHRKjdlyMiJoVKZCiTf8rVIIHQhGRNOWBrq_MrHIYZlUs_ZNNE383fi7bpGZdV4uUgTd-J6yQynATa-dCUaaoUlK8Ne9AZof3urqtl2w/s1600/A-1+Groceries_20.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5M7zA9Lk-APgzutgNgakIK4oPx8Trl1F5hFAHRKjdlyMiJoVKZCiTf8rVIIHQhGRNOWBrq_MrHIYZlUs_ZNNE383fi7bpGZdV4uUgTd-J6yQynATa-dCUaaoUlK8Ne9AZof3urqtl2w/s1600/A-1+Groceries_20.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sfogliatelle</td></tr>
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Around the back of the store are shelves groaning with the
weight of Italian and American-bottled vintages. The larger bottles sit on the lower shelves -
just in case.</div>
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Inside the aisles is where you’ll find some of the gems of
this store. At the end of the first
aisle you’ll find Norwegian b<i>accala</i>,
whole dried cod which must be rehydrated and desalinated before being used. There are bags of breadcrumbs, <i>polenta</i>, semolina flour, beans and
pulses, and Arborio rice. There is one
aisle dedicated to pasta alone! You’ll find interesting and delightful shapes
such as <i>creste di gallo, mezze penne
rigate, tagliatelle, pappardelle, orrechiette, fusillata caserreccia, gigli del
gargano, lumache rigate, stellette</i> and pasta flavored with squid ink. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAI7b57roYrYH7De9-ztrWT0IsPoJdNlNrd2uZBQQPsIbleZm30SP0cYCWPfy2ha0n0sHj9RQ19ryzS-Ymbpp6SiQDNgVUc_wyjtCYiZTgoWQmR2z1M338SIbrnwGnr3EAaMfDcsdufG0/s1600/A-1+Groceries_21.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAI7b57roYrYH7De9-ztrWT0IsPoJdNlNrd2uZBQQPsIbleZm30SP0cYCWPfy2ha0n0sHj9RQ19ryzS-Ymbpp6SiQDNgVUc_wyjtCYiZTgoWQmR2z1M338SIbrnwGnr3EAaMfDcsdufG0/s1600/A-1+Groceries_21.JPG" height="220" width="320" /></a></div>
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Dried baccala<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIMGFqoYMvTMrmIJ9G2rIh9Fd6gopKrWhzbPLJsGqRbevpiH_yYl0HpkLH6bO21kDtlUN34wPVDZRgGbC8bpL8C22ZAsNQYQnh9YlFqHGNKiDic7fXD1s7yKsVi96G04xUA_oaKAP6zI/s1600/A-1+Groceries_9.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIMGFqoYMvTMrmIJ9G2rIh9Fd6gopKrWhzbPLJsGqRbevpiH_yYl0HpkLH6bO21kDtlUN34wPVDZRgGbC8bpL8C22ZAsNQYQnh9YlFqHGNKiDic7fXD1s7yKsVi96G04xUA_oaKAP6zI/s1600/A-1+Groceries_9.JPG" height="205" width="320" /></a></div>
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Different shaped and flavored pasta</div>
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Another aisle has different kinds of tomato products: whole,
diced, crushed, sauce, paste, etc. A-1
has a wide selection of olive oil and balsamic vinegar, <i>giardiniera, tonno</i>, prepared <i>gnocchi</i>,
pasta sauce, <i>muffuletta</i>, crackers and
cookies, <i>pizzelle, torrone, panettone</i>,
chocolates, Jordan almonds, and other Italian staples.</div>
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Their refrigerator section holds American sodas as well as
San Pellegrino sparkling citrus beverages, fresh pizza dough, house-prepared
Italian favorites and bone-in skin-on as well as boned salt cod. </div>
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For me the deli department is the heart of the store. They have <i>mortadella
</i>with pistachios which is a large Bolognese sausage made with finely ground
pork, cubes of fat from the pork’s neck, and pistachios. Different kinds of salami cram this section
but our favorite is <i>soppressata</i>. Our other favorite cured meats are: <i>capicola </i>and<i> pancetta.</i> I buy domestic <i>prosciutto</i> for cooking, and the imported
kind for sandwiches or antipasto. Their
cheese selection is wonderful as I can get <i>Parmigiano
Reggiano, </i>fresh <i>mozzarella, Pecorino
romano, asiago, provolone, fontina</i> and <i>gorgonzolaIa</i>
any time. Of course, cured meats and
cheese are cut/sliced/grated to order. If
Victor is working the deli counter he’ll give you a slice of the meat and/or
cheese so you’ll know what you’re buying.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3qH98NB2fXGh0lO6gPfDjgTFMDBV9uUXD6Yqk_3mVwusSlhdf1_pUb7hj2_UiYlzzA1cgGD3cYXXE3-ONFp0tAXjOm8giGA-WLr6Pzep18QimaxoQh46te3wjWyNg7IN1VgL-yMyEZT8/s1600/A-1+Groceries_14.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3qH98NB2fXGh0lO6gPfDjgTFMDBV9uUXD6Yqk_3mVwusSlhdf1_pUb7hj2_UiYlzzA1cgGD3cYXXE3-ONFp0tAXjOm8giGA-WLr6Pzep18QimaxoQh46te3wjWyNg7IN1VgL-yMyEZT8/s1600/A-1+Groceries_14.JPG" height="206" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">House seasoned olives</td></tr>
</tbody></table>
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A-1 receives their olives already cured but seasons them
in-house according to old family recipes.
They also sell prepared salads like <i>pepperonata,
</i>marinated eggplant slices, marinated mushrooms, olive salad, <i>caprese</i>, and more.</div>
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The deli also makes cold and hot sandwiches to order. The sign board is on the wall by the Meat
Department. </div>
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The Meat Department has the usual pork, chicken and
beef. In addition, they have lamb and
veal, and even a veal scallopini ready to be taken home to cook. I would have to say that this department’s
pride is their selection of house-made sausages of which they make six
kinds! One of the guys working there is
Ante. He makes <i>cevapcici</i>, a traditional Croatian sausage, which is one of their
bestsellers.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCm_nN07WADg2kwHl8cm5AWiiyvNmOZVsLZG7yyKhod4n28E44gpVey1RAC7g6BvEN1LUHYar0qgySv_LqtTlhvNumU1cOBqkPQR9V9H1pKoSW4_97gfJ1degALn_utNdqJAgps5lBHH4/s1600/A-1+Groceries_19.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCm_nN07WADg2kwHl8cm5AWiiyvNmOZVsLZG7yyKhod4n28E44gpVey1RAC7g6BvEN1LUHYar0qgySv_LqtTlhvNumU1cOBqkPQR9V9H1pKoSW4_97gfJ1degALn_utNdqJAgps5lBHH4/s1600/A-1+Groceries_19.JPG" height="151" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">House-made sausages</td></tr>
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In addition to all of the wonderful things I’ve mentioned
above, A-1 also caters. Live far
away? Not a problem – they ship. Emiddio told me he regularly ships <i>baccala</i> to a woman in Louisiana as his
price is better than a store in Texas!</div>
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Their address is 348 West 8<sup>th</sup> St. in San Pedro,
CA. Their telephone number is
310-833-3430.</div>
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<br /></div>
<br />
<div class="MsoNormal">
So what is your favorite Italian deli?</div>
Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-7188253297262881032014-03-04T22:43:00.000-08:002014-03-04T22:43:00.266-08:00Pasta Tricolore<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqaYEW8vG3iqQP-KZVG4FJgHFTec45D6XK7gJKjMvB8SzrtJGU478-dvAptM_GcAKnDalioTkurfpstyE3zNUZmahSIClQyEGooIeJ5Ef6q3CEMNaa344GuZLJ9lmftgAb14mePzTvJw/s1600/Pasta+Tricolore_1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqaYEW8vG3iqQP-KZVG4FJgHFTec45D6XK7gJKjMvB8SzrtJGU478-dvAptM_GcAKnDalioTkurfpstyE3zNUZmahSIClQyEGooIeJ5Ef6q3CEMNaa344GuZLJ9lmftgAb14mePzTvJw/s1600/Pasta+Tricolore_1.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta with the marinara sauce</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_HffO3KIa04W7Mnlcw7RDVI7-9s7OW0qLFm6zlKG9pn30jU9IITntrd9aGQJwb0B7OJwhyphenhyphenruWaHHA5uZtEY-a_0zUrh_batsyflbvZl_eHwv0-zGFbMh-mKjIE_RVVhLG7R5BvpL9q8/s1600/Pasta+Tricolore_2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_HffO3KIa04W7Mnlcw7RDVI7-9s7OW0qLFm6zlKG9pn30jU9IITntrd9aGQJwb0B7OJwhyphenhyphenruWaHHA5uZtEY-a_0zUrh_batsyflbvZl_eHwv0-zGFbMh-mKjIE_RVVhLG7R5BvpL9q8/s1600/Pasta+Tricolore_2.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta with pesto</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGELNFh9PqvrZEJPcRhvP5RgkPZw6RHSgPG9xde3wFA74Wjh7naXMNpKiGxlXPv-QdYekKHRlYz1TSSDHv6cP8Zzd-wsgCPI1o5PdGnj7oE70DBU7ao-xrZSOMTZOllN1jKKtqmBCD-Vo/s1600/Pasta+Tricolore_3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGELNFh9PqvrZEJPcRhvP5RgkPZw6RHSgPG9xde3wFA74Wjh7naXMNpKiGxlXPv-QdYekKHRlYz1TSSDHv6cP8Zzd-wsgCPI1o5PdGnj7oE70DBU7ao-xrZSOMTZOllN1jKKtqmBCD-Vo/s1600/Pasta+Tricolore_3.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta with Alfredo sauce</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvEa0n_5mih8IPvezkyX56hiUAYSPpgWkg6w52Ha60faFLEE-Ko8fxjh-7Bg0Wwfmmn1nNPs4gQkf0GBaJy3eD7IEOc0tCRS5P2CZDg-DCcXtyuicU49MIly-LOWu3X-TbGQpPxuWbas/s1600/Pasta+Tricolore_4.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvEa0n_5mih8IPvezkyX56hiUAYSPpgWkg6w52Ha60faFLEE-Ko8fxjh-7Bg0Wwfmmn1nNPs4gQkf0GBaJy3eD7IEOc0tCRS5P2CZDg-DCcXtyuicU49MIly-LOWu3X-TbGQpPxuWbas/s1600/Pasta+Tricolore_4.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta Tricolore<br /><br /><br /><br /><div style="text-align: justify;">
<div class="MsoNormal">
<span style="font-size: small;">Just in time for Lent, this is a delicious and meatless
dish. Catholics around the world abstain
from eating meat on Ash Wednesday and all of the Fridays of Lent. Some people forego meat throughout Holy Week:
from Palm Sunday until Holy Saturday.
Still, others abstain from eating meat during the entire Lenten
season. </span></div>
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<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: small;">Of course, you can serve this anytime of the year. When I serve this during those times, I
usually accompany it with roasted chicken or pork, grilled beef, or sausages.</span></div>
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<br /></div>
<div class="MsoNormal">
<b><span style="font-size: small;">Pasta Tricolore</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: small;">1 lb dry pasta</span></div>
<div class="MsoNormal">
<span style="font-size: small;">1 cup Marinara Sauce (see 2/17/14 Post)</span></div>
<div class="MsoNormal">
<span style="font-size: small;">1 cup Pesto (see 2/27/14 Post)</span></div>
<div class="MsoNormal">
<span style="font-size: small;">1 cup Alfredo Sauce</span></div>
<div class="MsoNormal">
<span style="font-size: small;">Grated Parmesan or Pecorino Romano cheese</span></div>
<div class="MsoNormal">
<span style="font-size: small;">Chopped Italian parsley for garnish</span></div>
<div class="MsoNormal">
<span style="font-size: small;"><br /></span></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: small;">1. Prepare
pasta according to package directions.</span></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal">
<b><span style="font-size: small;">Cream Sauce (Alfredo
Sauce)</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: small;">Ingredients:</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: small;">2 tablespoons olive oil</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: small;">1 ¼ cups heavy cream</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: small;">2/3 cup grated Parmesan or Pecorino Romano cheese</span></div>
<div class="MsoNormal">
<span style="font-size: small;">Salt and pepper to taste</span></div>
<div class="MsoNormal">
<span style="font-size: small;"><br /></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: small;">1. </span><span style="font-size: small; text-indent: -0.25in;">Melt
butter in a medium sauce pan.</span><span style="font-size: small; text-indent: -0.25in;"> </span><span style="font-size: small; text-indent: -0.25in;">Add the
cream and grated cheese.</span><span style="font-size: small; text-indent: -0.25in;"> </span><span style="font-size: small; text-indent: -0.25in;">Season with
salt and pepper.</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: small;">2. Stir sauce over medium-low heat until cheese has
melted and the sauce has thickened.</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: small;">***********************************</span></div>
<div class="MsoNormal">
<span style="font-size: small;">As you might have guessed, the green white and red represent
the Italian flag which is called <i>il
Tricolore</i>. Some say the colors have
meanings: green represents the country’s hills and plains, white for the snow
capped Alps, and red for the bloodshed in the wars of independence. The other meanings have a religious
significance to them: green for hope, white for faith, and red for charity,
which are the three Christian theological virtues.</span></div>
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<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: small;">I first had this dish when my husband and I were just dating
many years ago. I thought the different
colors made for a lovely presentation.
Whether in a single serve pasta bowl or on a large platter, it is very
appealing. Sometimes, “pasta tricolore”
refers to a kind of pasta, usually penne or rotini, which are colored green,
white/uncolored, and red.</span></div>
<div class="MsoNormal">
<span style="font-size: small;">When serving on a platter, different shaped <i>maccheroni</i> (the Italian word used to reference all types
macaroni pasta) may be used for an interesting combination. Even <i>gnocchi</i>
may be used. I’ll teach you how to make
gnocchi later. For this post I used <i>cellentani</i>, kind of a very loose <i>rotini</i>.</span></div>
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<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: small;">This dish calls for 3 kinds of sauces: Marinara, Pesto and
Alfredo. The first two I taught you the
past couple of weeks. The third one is
super easy. You basically combine
everything in a saucepan, stir and let thicken.
The neat thing about this being so easy to make is that you can keep
making more if your guests are still hungry and you’ve run out of the other two
sauces! </span></div>
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<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: small;">When I served this dish to my family, my daughter remarked,
“Oooh, fancy!” I encouraged everyone to
get a small serving of each kind of sauce so they could compare and determine
which they liked best. So although the
marinara was good, it was the one left over.
I did have to make a second mixture of pasta with the Alfredo
sauce. I’m guessing their enthusiasm was
because we don’t have <i>pesto</i> or
Alfredo that often.</span></div>
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<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: small;">So what pasta shape or shapes will you use for this dish?</span></div>
</div>
</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-71506206261574244012014-02-27T11:24:00.006-08:002014-02-27T11:24:47.946-08:00Pesto alla Genovese<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-mDtl0EDDFXSD2BGuvvZbgxjnYwS2Ii2WcaWufy1NM3dpcA9zch1EI3r7LaPXkV8Ov1U5o_IgGoN_dpXxkoZ0rTTxg0RVWkirgIOiMrh-8_l8umx_tJW9wNm0bG-QbpgaQ_548f9tqU/s1600/Pesto_5.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-mDtl0EDDFXSD2BGuvvZbgxjnYwS2Ii2WcaWufy1NM3dpcA9zch1EI3r7LaPXkV8Ov1U5o_IgGoN_dpXxkoZ0rTTxg0RVWkirgIOiMrh-8_l8umx_tJW9wNm0bG-QbpgaQ_548f9tqU/s1600/Pesto_5.JPG" height="320" width="272" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pesto alla Genovese<br /></td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZorfVJyMytJpVfOrU9JFXhJJu0PgWT8_mcLbwCaLuXmzzo5XICSIcjvECMtU4PfDVwC2Urovpm28sune-PGXUeUZPbigBZOF1FPnVwdIWA-xY363apz-3mFydW0by3EaPgMh8DTubWw/s1600/Pesto_1.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZorfVJyMytJpVfOrU9JFXhJJu0PgWT8_mcLbwCaLuXmzzo5XICSIcjvECMtU4PfDVwC2Urovpm28sune-PGXUeUZPbigBZOF1FPnVwdIWA-xY363apz-3mFydW0by3EaPgMh8DTubWw/s1600/Pesto_1.JPG" height="293" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil, pine nuts, grated cheese, EVOO, garlic & salt</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDejTk3DBHHdxYwkGC33OXoKJQk1AVYjZ_GIFkYLqGhp2JN06JysSLayfGEhlcQlqxzjHO2n7Qm7oJGn_7urppx5duMZ-2q3G_hPUZb8-6__FT_cGkWeQgUft0hziEKmElGcidVm0H4Ng/s1600/Pesto_2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDejTk3DBHHdxYwkGC33OXoKJQk1AVYjZ_GIFkYLqGhp2JN06JysSLayfGEhlcQlqxzjHO2n7Qm7oJGn_7urppx5duMZ-2q3G_hPUZb8-6__FT_cGkWeQgUft0hziEKmElGcidVm0H4Ng/s1600/Pesto_2.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic pulsed twice</td></tr>
</tbody></table>
<br />
<div style="text-align: left;">
</div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0YfmL6yYtO2VemT-nTHX8jwqJM3GKUodQTWSqWSZlG4o_xDM0ICvum_bzBPPgESjIKQ5XLrwMwOFxjm6h-V0ZTWwTvVinnTp6e90Zb4gbzLNjcGLXXm7UfWLel-mCgk3vLPUop51d-_I/s1600/Pesto_4.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0YfmL6yYtO2VemT-nTHX8jwqJM3GKUodQTWSqWSZlG4o_xDM0ICvum_bzBPPgESjIKQ5XLrwMwOFxjm6h-V0ZTWwTvVinnTp6e90Zb4gbzLNjcGLXXm7UfWLel-mCgk3vLPUop51d-_I/s1600/Pesto_4.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Processing after 5 seconds<br /><br /></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: left; margin-bottom: 1em; margin-right: 1em;"><tbody>
<tr><td class="tr-caption" style="text-align: center;">
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><i style="text-align: start;">Pesto</i><span style="text-align: start;"> was born in Genoa, in the Liguria region of Italy. Genoa has a unique climate which basil and pine trees favor. Although there are many variations of </span><i style="text-align: start;">pesto</i><span style="text-align: start;">, this simple recipe captures the essence of the original.</span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="text-align: start;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Pesto alla Genovese</span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients:</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 cloves garlic</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">6 cups fresh basil, packed loosely</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/3 cup pine nuts</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2/3 cup grated Parmigiano-Reggiano or Pecorino Romano cheese</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">4 oz extra virgin olive oil</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Large pinch of salt</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1.
Wash
basil and dry thoroughly. Remove leaves
from stems. Discard stems and flowers.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2. Place garlic cloves in food processor and pulse
twice.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">3. Add basil, pine nuts, grated cheese and salt to
food processor. Process for about 5 seconds. </span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">4. Continue processing while pouring olive oil into
food processor bowl, about 10 seconds longer.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">5. Adjust seasoning if necessary.</span></div>
<div class="MsoListParagraphCxSpLast" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">6. Pesto is ready for use. Or, transfer to a clean dry airtight
container or jar. Pour extra virgin
olive oil over pesto to cover by ¼”.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">***********************************</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I first tasted <i>pesto</i>
in a small <i>trattoria</i> over twenty
years ago. I was transfixed! I had never heard of a green sauce for
pasta! It was beautiful to look at for
sure, but the taste was so unlike any other sauce I’ve had. Somehow I managed to find a packet of “pesto
mix” at my local grocery store. The
resulting sauce was just a shadow of what I had eaten at the restaurant. Sure, I could taste the cheese and the pine
nuts. But nowhere was the bright taste
or color of fresh basil. Then sun-dried
tomatoes came into the scene and pervaded most of the dishes so <i>pesto</i> sort of fell off my radar. It wasn’t until the nineties when I acquired
an Italian cookbook did I finally make my own <i>pesto</i>.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">These days being into DIY projects, I usually only make <i>pesto</i> in the summer when I can get fresh
basil from my backyard. Although
traditionally made with a mortar and pestle (Italian: <i>pestare</i>, meaning to pound or crush), I employ a food processor
which is quicker. I also think that
since it is quicker, the basil doesn’t have time to bruise and thus retains its
color better. Regardless of the method
you use, it is still better to make your own.
Store-bought stuff no matter how well known the brand just doesn’t
measure up.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Some recipes call for grated Parmigiano-Reggiano or grated
Pecorino Romano, or a mixture of both.
Actually, you may use any grated hard cheese you want such as <i>Fiore Sardo</i> or <i>Grana Padano</i>. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">So the recipe calls for pine nuts. I have to tell you that pine nuts are
expensive. They will run several dollars
per ounce! So if you’re watching your
budget, you may substitute them with almonds or walnuts. Try toasting them a little before grinding to
intensify their flavor.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">And finally, the olive oil.
Using extra virgin olive oil is non-negotiable. Buy the best extra virgin olive oil you can
afford because it is what will carry and blend all of the other flavors for
you. Inferior olive oil “blends” or “pure”
olive oil, or even some EVOO won’t have that greenish tinge or fruity
flavor. Extra virgin olive oil should
never be used for cooking. Its flavor is
so delicate that cooking would destroy it.
Use it as a condiment. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Salt? Kosher or sea salt.
Period.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">In Step #6 above, I said to put the <i>pesto</i> in an airtight jar if it won’t be used immediately. I also said to pour about ¼” of extra virgin
olive over the top. This is to keep the
basil from being exposed to air. Basil,
like cut avocados, apples and pears will oxidize if exposed to air.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">What to serve with it you ask? Any kind of pasta will work. As will <i>gnocchi.</i>
Traditionally, <i>pesto</i> is served with
potatoes, green beans and sun dried tomatoes added to the dish. But <i>pesto</i>
isn’t just for pasta or gnocchi. You can
spread it on sliced tomatoes or potatoes, pizza, sandwiches, <i>bruschetta</i> and <i>crostini</i>. You can use it as
a dip for veggies or bread. You can also
mix it into salads. You can use anywhere
you want that rich herbaceous flavor. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">So when are you going to make <i>pesto</i>?</span></div>
</td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-5026886646484165672014-02-17T22:43:00.003-08:002014-02-17T22:53:20.764-08:00Polenta with Marinara Sauce<div style="text-align: right;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7FLWMFJWsNKz_a1hyphenhyphenvcD1RMmT_ixYtUnOS9bM_QbvzYZpCjUtPHyT4z826A0jQASUE6ECfKF8v6lyQuOi6hgHAZBxC6K-AC1jzq2ZqZQrARWj5kHrzXOZAgG0ipUPxf8Vmfq7qDXjqWY/s1600/Polenta_1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7FLWMFJWsNKz_a1hyphenhyphenvcD1RMmT_ixYtUnOS9bM_QbvzYZpCjUtPHyT4z826A0jQASUE6ECfKF8v6lyQuOi6hgHAZBxC6K-AC1jzq2ZqZQrARWj5kHrzXOZAgG0ipUPxf8Vmfq7qDXjqWY/s1600/Polenta_1.JPG" height="240" width="320" /></a> </td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Polenta<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2fwhPJhblGf0B5_QqMUZt1Csh4KjTd_ps2cm4XnM1aknSFe-pe7DmLsg0zx04b1bN78OjMEJuzktMJf2CAp9srOvmAT1gwL6LsQInYFirFe8LgAtKxg8-L3-twmujJWK99QKqLL2l08/s1600/Polenta_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2fwhPJhblGf0B5_QqMUZt1Csh4KjTd_ps2cm4XnM1aknSFe-pe7DmLsg0zx04b1bN78OjMEJuzktMJf2CAp9srOvmAT1gwL6LsQInYFirFe8LgAtKxg8-L3-twmujJWK99QKqLL2l08/s1600/Polenta_2.JPG" height="240" width="320" /></a></div>
Pouring polenta in a thin stream<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HztkPJTqrBjr9dNCshNYswCpOiArP6uISpa2VevjxfPOIHqLa_kQF7fV-HuX3QO3p3lnrfWIrdljLfOZZ-lQSVc6qxXhgdlADbtgSeaC13ajAGKJoctiKq59i_nX2hgwZGsyMMWeqXk/s1600/Polenta_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HztkPJTqrBjr9dNCshNYswCpOiArP6uISpa2VevjxfPOIHqLa_kQF7fV-HuX3QO3p3lnrfWIrdljLfOZZ-lQSVc6qxXhgdlADbtgSeaC13ajAGKJoctiKq59i_nX2hgwZGsyMMWeqXk/s1600/Polenta_3.JPG" height="240" width="320" /></a></div>
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Adding grated cheese</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi299RDyhNMp7oO8qnB5k7ICQZstuIpKu-IKO4dHjyuklrOI5CFMawtbliRtUhFm0uOg4WMp6f1N0PgGGnfcHBNQwf4KwvjIzH0R4zBmiGdEvl6evwV4JwcIvCqYtS_yCze65Yk-xuaOW0/s1600/Polenta_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi299RDyhNMp7oO8qnB5k7ICQZstuIpKu-IKO4dHjyuklrOI5CFMawtbliRtUhFm0uOg4WMp6f1N0PgGGnfcHBNQwf4KwvjIzH0R4zBmiGdEvl6evwV4JwcIvCqYtS_yCze65Yk-xuaOW0/s1600/Polenta_4.JPG" height="240" width="320" /></a></div>
Constant stirring<br />
<span id="goog_2022197825"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDtOK0Dnkst8S6EMDPWckkaF58ZOQRf9ERKMlLBPcKpq0ZG1qZ4KgznlizTE3JkfgFSDkG4rOAjxqLwiJ7kNjDGGQsZgZbtFxKYZWXduwpEr5ebJb87E0P2PkA-3zN9GPBUeo6BhKejM/s1600/Polenta_5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDtOK0Dnkst8S6EMDPWckkaF58ZOQRf9ERKMlLBPcKpq0ZG1qZ4KgznlizTE3JkfgFSDkG4rOAjxqLwiJ7kNjDGGQsZgZbtFxKYZWXduwpEr5ebJb87E0P2PkA-3zN9GPBUeo6BhKejM/s1600/Polenta_5.JPG" height="240" width="320" /></a></div>
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Polenta pulling from the side of the pot<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQHbwE9Jbfhomy2y08_TQdJj6LYHlBx9gPppTfJThyWgUoDHeDmKlGW1Yk4FzODKprF1GFzVlLwUFw02pkr4N3Srux0Mv_OnWBJFmRi0vlGLNHnIKtRvaYJgmLZflBmzfPb9RaNcu5b0/s1600/Polenta_6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQHbwE9Jbfhomy2y08_TQdJj6LYHlBx9gPppTfJThyWgUoDHeDmKlGW1Yk4FzODKprF1GFzVlLwUFw02pkr4N3Srux0Mv_OnWBJFmRi0vlGLNHnIKtRvaYJgmLZflBmzfPb9RaNcu5b0/s1600/Polenta_6.JPG" height="215" width="320" /></a></div>
Polenta cooling in a glass dish<br />
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Slicing cooled polenta<br />
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Sauteeing sliced polenta<br />
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Polenta with Marinara Sauce<br />
<br />
<div style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Polenta with Marinara
Sauce</span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients:</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">6 cups water</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 tablespoon salt</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 tablespoons butter</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 cups coarse polenta</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">½ cup grated parmesan or pecorino romano cheese</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Oil for sautéing</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Chopped Italian parsley for garnish (optional)</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1. Bring water to a rapid boil in a large heavy pot
or Dutch oven. Add salt and butter.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2. Pour polenta into the boiling water in a thin
stream. Whisk or stir continuously to
prevent lumps from forming. Turn heat
down to low. </span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">3. Switch to a long handled wooden spoon. Continue stirring the polenta. After about 15 minutes add the grated
cheese. Continue to stir the polenta for
another 15 minutes or until it pulls from the side of the pot. This process will take 25 – 50 minutes
depending on the quantity being cooked and the coarseness of the polenta.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">4. When the polenta is done, pour it into a loaf
pan, baking pan, roasting pan or other similar container. Cover loosely and let cool, about 2 hours.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">5. When ready to cook, unmold polenta onto a
chopping board. Cut into ½” thick
slices.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">6. Prepare serving dish by spooning 4 tablespoons
of marinara sauce on the bottom of the platter.
Place in a 200°F oven.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">7. Heat oil in a shallow skillet. Carefully place sliced polenta into hot oil
and cook until golden. Turn and cook
other side. Transfer slices to prepared
platter. Return to oven to keep warm.</span></div>
<div class="MsoListParagraphCxSpLast" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">8. When all of the slices have been cooked and
plated, spoon more marinara sauce over the polenta. Sprinkle chopped parsley on top of the dish.</span></div>
<div class="MsoListParagraphCxSpLast" style="text-align: justify; text-indent: -0.25in;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Marinara Sauce:</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients:</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 tablespoons olive oil</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">½ cup diced onions</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 tablespoon crushed garlic</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 bay leaves</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1-28 oz can crushed tomatoes</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Salt and pepper to taste</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">½ cup basil chiffonade </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1. Heat
olive oil. Sauteé onions for 2 minutes
or until softened. Add garlic and cook
for 2 more minutes. Add bay leaves and
cook for 1 minute.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2. Add crushed tomatoes with its juice. Season with salt and pepper. Add basil if using.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">3. Simmer for 45-60 minutes, stirring occasionally
to prevent scorching. Adjust seasoning
if necessary. </span></div>
<div class="MsoListParagraphCxSpLast" style="text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">4. Ladle over polenta or pasta. Or, let cool and transfer to clean container
or jar. It will keep in the refrigerator
for up to 2 weeks or freeze up to 3 months.</span></div>
<div class="MsoListParagraphCxSpLast" style="text-align: justify; text-indent: -0.25in;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoListParagraphCxSpLast" style="text-align: justify; text-indent: -0.25in;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">***************************</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Polenta is a grainy flour made from ground maize. Maize, or corn, was introduced to Italy from
the New World in the 17<sup>th</sup> century and soon replaced most of the
other local grains in use because polenta adapted very well to the regions’
dairy products. Generally, there are two
kinds of polenta: fine and coarse. Fine
polenta cooks faster but I prefer the coarse kind because it has a more
interesting texture.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Polenta can be served plain which is just boiled in water,
or it can be dressed up. I like to cook
it with butter (prevents it from sticking to the pot) and cheese which makes it
good enough to eat on its own. It can be
served soft like porridge which is often accompanied with meat and gravy. It can also be poured into a mold, sliced,
and fried or grilled. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I have served polenta in different ways. There was polenta with <i>chipotle en adobo</i> which was highly flavored and didn’t need a
sauce. There was <i>Polenta al Forno</i> which is sliced and baked with chopped tomatoes
and cheese. And then there is <i>Polenta Elisa</i> in honor of my daughter’s
birthday, which is a 2-layer dish with sage and cheese. My father-in-law’s family hails from Casali
in the Abruzzo region of Italy. He told
me that <i>Nana</i> (his mother) always
served polenta with pork sausages. And
so this is how we eat polenta. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">This marinara sauce recipe is something I came up with when
I volunteered to bring a hot pasta dish for 40 people for lunch to my
daughter’s Academic Decathlon competition.
I must have been crazy to make this sauce from scratch when we had to
leave the house at 6:00 in the morning to get to the competition which was 50
miles away! Or maybe, this is just how
much I love to cook :-). You can multiply this recipe and store the
leftovers. I froze mine which will be
good for other pasta or polenta dishes. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I like using the canned crushed tomatoes because it is thick
and is packed in its own juices. No, I
wasn’t crazy enough to start with fresh San Marzano or Roma tomatoes! Onions and garlic added depth to the
flavor. And of course, the basil added
an herbaceous flavor which made this sauce transcendent. Overall, this marinara sauce was thick
without being chunky. It clung to the
pasta and bathed it with a majestic flavor.
Best of all, it is easy to make and versatile to use.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">So what are some of your family’s favorite dishes?</span></div>
<span id="goog_2022197826"><br /><br />
</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-69303160858444277672014-02-11T20:43:00.000-08:002014-02-11T20:43:31.621-08:00Coq au Vin[text]<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOj2E8Ysa3fbA8Opg1dcjGL4bHOcouuQ4d3Y7vgT4kOHvZKJZZgDNjlx-_nK80b4iO666InAH54gW_sAG3jhKqX3EdvlWhKP2rihd2btbZWVi29uCti6e70CDH1Os2cyxKmDc000UnH8/s1600/Coq+au+Vin_1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOj2E8Ysa3fbA8Opg1dcjGL4bHOcouuQ4d3Y7vgT4kOHvZKJZZgDNjlx-_nK80b4iO666InAH54gW_sAG3jhKqX3EdvlWhKP2rihd2btbZWVi29uCti6e70CDH1Os2cyxKmDc000UnH8/s320/Coq+au+Vin_1.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Coq Au Vin</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2cq4J3b8O8CJgP17rJCnlLgBEDyYoOHRHHa6jpsL7n9M0iCcvxlFQ7Se-6r7MQt59wZbF2j0u_a9sPcSPpQ1SiojR7Q7plePz3XQaz7NpfQO0ii1IUcX7mUWNxolBapmnE7uDetKhf0/s1600/Coq+au+Vin_2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2cq4J3b8O8CJgP17rJCnlLgBEDyYoOHRHHa6jpsL7n9M0iCcvxlFQ7Se-6r7MQt59wZbF2j0u_a9sPcSPpQ1SiojR7Q7plePz3XQaz7NpfQO0ii1IUcX7mUWNxolBapmnE7uDetKhf0/s320/Coq+au+Vin_2.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken with bacon</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TzfVF0UNSYdPHymM3GvQUOX6LX07J0mL_LAyIWI-Rb4clx_AGxbmgTCqk29FMbimm_TnD_tBOG2fUCA2dYCdbQx6b7uTQt60r_QrYpTGqmBp3mSB0D4T0xFofF4G-ubsyfHH46ZDHoE/s320/Coq+au+Vin_3.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauteed mushrooms and pearl onions</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOllkGQ1Bo_J37xh1ZUyr8H8LE0l_cCzcyKcUH7Oarv38apmPb64leFn6viE_ad3Nv0SNRozN-upcXqS4ww-m85n_YFGpiVJlEDABDY-bEmbp-X7qu3sS4P7-onzQVf2D4Kz4bg_ZWg8/s320/Coq+au+Vin_4.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flambeeing the chicken</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IxhkKSIbAGxWxjlMlJffCrkRkzMi9sBOqbnWOG9toHWBtyksRkvU1BhPE_RFsdypyw-z8M-glrj5f1Q-5ai5e4itwzSZgUVnh1K03LGL0tWrZdsgstmZyY6W_JV9SXRlyvR4zDq7Dko/s320/Coq+au+Vin_5.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmering the chicken in wine</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPTgl2CLP0c7h102CeVp9c1M-ZMGWUR2uD0-6WoLaCfzCWTBFFe7qWVn3WHR8VQTNKj2eB6_Nh75aneiIsSpKbnj3YMZqKFiQmn_cXIVRSIv5Fg1nekhopnhFg9oA5zy3Sr78sC7qKmk/s320/Coq+au+Vin_6.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combining butter and flour</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAe6q2JKXQdPjajrLpw_s4kdeWMmgapWemxxXerZ5rRF8fgkwtoU_2nFj1_Enn4KhCoDIlUw2qHmDJm3dqw2y31Q4Dtff-DAtfddsPaJkutt3Q6nm-R2eoGHwnDaJLrGG57GK27OQlYQo/s320/Coq+au+Vin_7.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coq Au Vin<br />
<br /><br />
<br /><br />
<span style="font-size: small;">
</span><br />
<div align="justify" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: small;">Coq Au Vin</span></b></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">Ingredients:</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">4 oz bacon</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">6 tablespoons butter, divided</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">2 ½ - 3 lbs frying chicken, cut into 8 pieces</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">¼ cup cognac</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">3 cups full bodied red wine</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">1-2 cups brown chicken stock, or canned beef bouillon</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">½ tablespoon tomato paste</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">2 cloves mashed garlic</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">¼ teaspoon thyme</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">1 bay leaf</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">12-24 pearl onions, peeled</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">½ lb mushrooms</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">3 tablespoons flour</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">Salt and pepper</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">Parsley, optional</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;"> </span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<ol style="direction: ltr; list-style-type: decimal;">
<li style="color: black; font-family: "Calibri","sans-serif"; font-style: normal; font-weight: normal;"><div align="justify" style="color: black; font-family: "Calibri","sans-serif"; font-style: normal; font-weight: normal; line-height: normal; margin-bottom: 0pt; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1;">
<span style="mso-spacerun: yes;"> </span>Remove
the bacon rind and cut into <i style="mso-bidi-font-style: normal;">lardons</i>
(1/4” across x 1” long).<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Simmer in a pot of water for about 10
minutes.<span style="mso-spacerun: yes;"> </span>Rinse in cold water, drain, and
set aside.</div>
</li>
<li style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal;"><div align="justify" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal; line-height: normal; margin-bottom: 0pt; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1;">
In a large casserole or Dutch oven sauté the
bacon slowly in 2 tablespoons butter until very lightly browned.<span style="mso-spacerun: yes;"> </span>Set bacon aside.</div>
</li>
<li style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal;"><div align="justify" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal; line-height: normal; margin-bottom: 0pt; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1;">
Brown the chicken pieces in the casserole.<span style="mso-spacerun: yes;"> </span>Season with salt and pepper.<span style="mso-spacerun: yes;"> </span>Return <i style="mso-bidi-font-style: normal;">lardons</i>
to the casserole.<span style="mso-spacerun: yes;"> </span>Cover and cook slowly
for about 10 minutes.<span style="mso-spacerun: yes;"> </span></div>
</li>
<li style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal;"><div align="justify" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal; line-height: normal; margin-bottom: 0pt; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1;">
Uncover the casserole but have the lid
ready.<span style="mso-spacerun: yes;"> </span>Pour the cognac into the
casserole.<span style="mso-spacerun: yes;"> </span>Using a long match or utility
lighter, ignite the cognac.<span style="mso-spacerun: yes;"> </span>Shake the
casserole back and forth several times until the flames subside.</div>
</li>
<li style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal;"><div align="justify" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal; line-height: normal; margin-bottom: 0pt; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1;">
Pour the wine into the casserole and add enough
stock to cover the chicken.<span style="mso-spacerun: yes;"> </span>Stir in the
tomato paste, garlic and herbs.<span style="mso-spacerun: yes;"> </span>Bring to
a boil.<span style="mso-spacerun: yes;"> </span>Cover and simmer slowly for
25-30 minutes, or until the chicken is tender.<span style="mso-spacerun: yes;">
</span>Remove chicken pieces and set aside.</div>
</li>
<li style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal;"><div align="justify" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal; line-height: normal; margin-bottom: 0pt; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1;">
While the chicken is cooking, prepare the
mushrooms and onions.<span style="mso-spacerun: yes;"> </span>See instructions
below.</div>
</li>
<li style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal;"><div align="justify" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal; line-height: normal; margin-bottom: 0pt; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1;">
Simmer the chicken cooking liquid in the
casserole for a couple of minutes and skim fat.<span style="mso-spacerun: yes;">
</span>Raise the heat and bring to a rapid boil.<span style="mso-spacerun: yes;"> </span>Reduce the liquid to about 2 ¼ cups.<span style="mso-spacerun: yes;"> </span>Turn heat to low, and remove the bay leaf.</div>
</li>
<li style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal;"><div align="justify" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal; line-height: normal; margin-bottom: 0pt; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1;">
Soften 2 tablespoons butter and blend with 3
tablespoons flour until it becomes a smooth paste (<i style="mso-bidi-font-style: normal;">beurre manié</i>).<span style="mso-spacerun: yes;"> </span>Whisk the
paste into the hot liquid.<span style="mso-spacerun: yes;"> </span>Simmer for
another couple of minutes.<span style="mso-spacerun: yes;"> </span>The sauce
should be thick enough to coat the back of a spoon lightly.</div>
</li>
<li style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal;"><div align="justify" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal; line-height: normal; margin-bottom: 0pt; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1;">
To serve, arrange the chicken pieces on a
platter and surround with the mushrooms and onions.<span style="mso-spacerun: yes;"> </span>Pour the sauce over the chicken.<span style="mso-spacerun: yes;"> </span>Sprinkle with minced parsley.</div>
</li>
</ol>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;"> </span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">Sauteéd Mushrooms:</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto;">
<span style="font-family: Calibri; font-size: small;">Combine 2 tablespoons butter and 1
tablespoon oil in a skillet.<span style="mso-spacerun: yes;"> </span>Place over
high heat.<span style="mso-spacerun: yes;"> </span>When the butter foam starts
to subside, add the mushrooms.<span style="mso-spacerun: yes;"> </span>Shake the
pan for about 4 minutes.<span style="mso-spacerun: yes;"> </span>Remove
mushrooms from the pan when they have browned lightly.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;"> </span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">Sauteéd Onions:</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto;">
<span style="font-family: Calibri;"><span style="font-size: small;">Combine 1 ½ tablespoons butter and 1 ½
tablespoons oil in a skillet over medium heat.<span style="mso-spacerun: yes;">
</span>When the mixture starts to bubble, add onions to the pan.<span style="mso-spacerun: yes;"> </span>Cook for about 10 minutes, gently rolling the
onions so they will brown evenly.<span style="mso-spacerun: yes;"> </span></span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;"> </span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt; tab-stops: 99.0pt;">
<span style="font-family: Calibri; font-size: small;">This recipe is adapted from <i style="mso-bidi-font-style: normal;">Mastering the Art of French Cooking, Volume One</i> by Julia Child,
Louisette Bertholle and Simone Beck, Knopf 1976.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;"> </span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">**************************</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">I made this dish because it is one of the most popular French
dishes.<span style="mso-spacerun: yes;"> </span>I’ve made other French dishes so
this was sort of a rite of passage for me.<span style="mso-spacerun: yes;">
</span>I felt that I couldn’t say I’ve cooked French food without having cooked
Coq Au Vin!</span></div>
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<span style="font-family: Calibri;"><span style="font-size: small;">I was excited to make this dish as I imagined how the chicken would
taste after having been simmered in stock, cognac and wine.<span style="mso-spacerun: yes;"> </span>Yes, there’s that cognac waiting to be lit again!<span style="mso-spacerun: yes;"> </span>You’ll notice that the recipe calls for a
whole frying chicken but my pictures show several chicken breasts.<span style="mso-spacerun: yes;"> </span>Like most recipes, it’s just a matter of
preference: my family likes white meat, although I like dark.<span style="mso-spacerun: yes;"> </span>You’ll also notice that my bacon/<i style="mso-bidi-font-style: normal;">lardons</i> look quite lean.<span style="mso-spacerun: yes;"> </span>It’s because this is my homemade bacon which
I cut on the thick side.<span style="mso-spacerun: yes;"> </span>I’ll teach you
how to make bacon in a future post. <span style="mso-spacerun: yes;"> </span></span></span></div>
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<span style="font-family: Calibri;"><span style="font-size: small;">I learned something new with this recipe which is how to make <i style="mso-bidi-font-style: normal;">beurre manié</i>.<span style="mso-spacerun: yes;"> </span>This is what transforms the simmering stock
and wine into a velvety sauce.<span style="mso-spacerun: yes;"> </span>It is
similar to a <i style="mso-bidi-font-style: normal;">roux</i> in that they both
contain wheat flour and fat, and are used as thickeners.<span style="mso-spacerun: yes;"> </span>However, a <i style="mso-bidi-font-style: normal;">roux</i> is made at the very start of a dish and oil or lard may be
used for the fat, while a <i style="mso-bidi-font-style: normal;">beurre manié</i>
is made with butter and is incorporated into the dish while it is cooking.<span style="mso-spacerun: yes;"> </span></span></span></div>
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<span style="font-family: Calibri; font-size: small;">As I was making this dish I imagined Julia Child and her cohorts
cooking at <i style="mso-bidi-font-style: normal;">L’Ecole Des Trois Gourmandes</i>.<span style="mso-spacerun: yes;"> </span>It must have been exhilarating to talk about,
develop and test all sorts of classic French dishes.<span style="mso-spacerun: yes;"> </span>It must have also been neat to learn
different cooking techniques from them.<span style="mso-spacerun: yes;">
</span>I was feeling a bit like a gourmande as I cooked the different parts of
the dish and then set them aside, and then cook something else and set them
aside, and so on.<span style="mso-spacerun: yes;"> </span>In the end when
everything came together it was sublime!</span></div>
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<span style="font-family: Calibri;"><span style="font-size: small;">For anyone who wants to learn how to cook French food, I highly
recommend getting the book this recipe was based on.<span style="mso-spacerun: yes;"> </span>It’s not merely a collection of recipes but a
cooking school in print.<span style="mso-spacerun: yes;"> </span>Sure there are
cooking videos, but reading a recipe step-by-step recipe ensures you won’t miss
anything there is to learn.<span style="mso-spacerun: yes;"> </span></span></span></div>
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<span style="font-family: Calibri;"><span style="font-size: small;"><i style="mso-bidi-font-style: normal;">Merci</i> Julia, Louisette <i style="mso-bidi-font-style: normal;">et</i> Simone!</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRgZotHz_KiCjaQTxkvKiAA36vufy5PxSKeEknXuySVKoZuIDKArBuqrBZigzOCGqsQIUHyALWYBphw66ZVJBfd1j31mxbajttSexE8WfpI3yiEU0RQe6QxWxrfgw2T4aRD20Qns5pTY/s1600/Blue+Cheese.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRgZotHz_KiCjaQTxkvKiAA36vufy5PxSKeEknXuySVKoZuIDKArBuqrBZigzOCGqsQIUHyALWYBphw66ZVJBfd1j31mxbajttSexE8WfpI3yiEU0RQe6QxWxrfgw2T4aRD20Qns5pTY/s1600/Blue+Cheese.JPG" height="568" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Gorgonzola </span><br />
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<br /><br /><br /><br /> <img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qCBZiAulD4hsGZ9AtBTqdpb3kc60Zs7Dbze2iP-TMu2aorEfO2fWzXM5xd-K9Qwqjy3rtcrMNhQ7gjP1_kc0Ia93Z9CW-d5wv9vIDonNYcnmIdD-NIJnd3q7A7GweihZJY4ttXgPjCg/s1600/Boxes.JPG" width="320" /><br />Boxes<br />
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Cacao<br />
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<img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuC3tcIpnMazOgSge_dLmA-JDn2pIiH0Ft2jVwx7f-hANaBgTNDV8M_Zbg5JibzYTD3cpAgQTI53OxC0PJhhlLh3p_8nNTpDnEozRXaHqiar9N_gG7G66r5N1N1d1d6bhOzH1xUbhBr0/s1600/France_2.JPG" width="400" /> France Pavillon<br />
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<img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-x6W5Ju-FbrxcCzFJuwUajAh0wYrgfRCu0kgcEXhpoDFUUoSYe86J0hg5f8h000Xmgrl4BlgTO6qbhodxNAVdP90iCmMdSMRmIusCJT2WYWcfcnyogzDuWtI5NmBQLVaYDp-OEOfrCLs/s1600/IndianLife.JPG" width="400" /> IndianLife <br />
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Italy Pavillon</div>
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Jams</div>
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Jose Andres<br />
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Locatelli Cheese<br />
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Mama Sita's</div>
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MangoMango<br />
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Mexico Pavillon</div>
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Pearl River Chef<br />
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The Republic of Tea</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQzRjfqesk26TZ4gjafEU45S667k9bc3cx-Hy6eDgz9ZO41LEnehfdZnkXyWnLjzPaa8uUa_UhBj5Ex93unAIOjjEiZwM5-R5fgnYbCUxDgOsD6ml3oofD9DmQFr1zNu199q2MoSomI4/s1600/Toby+with+Duff+Goldman.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQzRjfqesk26TZ4gjafEU45S667k9bc3cx-Hy6eDgz9ZO41LEnehfdZnkXyWnLjzPaa8uUa_UhBj5Ex93unAIOjjEiZwM5-R5fgnYbCUxDgOsD6ml3oofD9DmQFr1zNu199q2MoSomI4/s1600/Toby+with+Duff+Goldman.JPG" height="214" width="320" /></a><br />
Toby with Duff Goldman of Charm City Cakes<br />
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<img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3LT5jBra8tCj_CH1t0WWWu9ZO-uDNsFklWvSeJnuOVIxKdY-tZyk4zwEKNCBeBHDn8XFtO8XJjc87QAmocMnpZdISejhHyK_XTwGUduSpVnHXfwZdtCU8jodJyPBMah9jhDET8duM7k/s1600/Wagyu+Beef.JPG" width="400" /><br />
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Wagyu Beef from Japan</div>
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<span style="font-family: Calibri;">Hello friends, and Happy New Year!</span></div>
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<span style="font-family: Calibri;">You are probably wondering why I haven’t written in over a
month.<span style="mso-spacerun: yes;"> </span>No, I didn’t fall off the
earth.<span style="mso-spacerun: yes;"> </span>I have been busy.<span style="mso-spacerun: yes;"> </span>Busy doing research.<span style="mso-spacerun: yes;"> </span>In my last blog I told you about the debut of
Hummingbird Hill Artisanal Jams.<span style="mso-spacerun: yes;"> </span>Since
everyone’s response was very positive, we (Ray, Toby and I) have been looking
into the possibility of turning this into a serious business.<span style="mso-spacerun: yes;"> </span>As with any endeavor, a lot of research,
testing and refining is necessary.<span style="mso-spacerun: yes;"> </span>My
sister-in-law Jeanne suggested that we attend the Fancy Food Show in San
Francisco, CA.<span style="mso-spacerun: yes;"> </span>And so we did.</span></div>
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<span style="font-family: Calibri;">I registered the three of us under our company name:
Hummingbird Hill Kitchen, last month.<span style="mso-spacerun: yes;">
</span>The cost was reasonable at $45 per person.<span style="mso-spacerun: yes;"> </span>Registration and confirmation were both
online and was quite easy.<span style="mso-spacerun: yes;"> </span>We were
receiving emails from the organizers and exhibitors prior to the event.<span style="mso-spacerun: yes;"> </span>Jeanne and the website both advised us to
wear comfortable shoes as there will be over 320,000 square feet of space to
cover.<span style="mso-spacerun: yes;"> </span>We dressed business casual as
this was a convention after all, and not a county fair.</span></div>
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<span style="font-family: Calibri;">We were giddy with anticipation on the morning of Sunday,
January 19 as we walked towards Moscone Center in San Francisco, CA.<span style="mso-spacerun: yes;"> </span>People wearing Show badges were walking to
and from the Center.<span style="mso-spacerun: yes;"> </span>As we entered the
lobby area, there was a sea of people checking in to get their badges.<span style="mso-spacerun: yes;"> </span>The air was palpable with excitement!<span style="mso-spacerun: yes;"> </span>We presented our credentials and were given
our “Manufacturer/Producer” badges.<span style="mso-spacerun: yes;"> </span>We
were official conventioneers.<span style="mso-spacerun: yes;"> </span>We
descended to the exhibit area where security scanned our badges.<span style="mso-spacerun: yes;"> </span>As we walked through the doors we were awed
and mesmerized!<span style="mso-spacerun: yes;"> </span>There were aisles and
aisles of exhibitors, and booth after booth of all kinds of specialty
food.<span style="mso-spacerun: yes;"> </span>There were about 1300 exhibitors
showcasing the latest and best in specialty foods and beverages representing 35
states and countries.<span style="mso-spacerun: yes;"> </span>Over two aisles were
dedicated to cheese alone!<span style="mso-spacerun: yes;"> </span>How I wished
the convention were at least a week long.<span style="mso-spacerun: yes;">
</span>How else would one be able to sample the 80,000 products on offer?<span style="mso-spacerun: yes;"> </span>Yes, you read right – eighty thousand!</span></div>
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<span style="font-family: Calibri;">Our game plan for the first day was to just look at
everything and scope out exhibitors we would want to speak with.<span style="mso-spacerun: yes;"> </span>Well you can’t just “look” and walk by all
that yummy food.<span style="mso-spacerun: yes;"> </span>Exhibitors were
literally calling our name to try their products.<span style="mso-spacerun: yes;"> </span>I never thought I’d say no to cheese and <i style="mso-bidi-font-style: normal;">salumi</i> but after about a hundred bites,
I sadly declined offers but promised I’d come back.<span style="mso-spacerun: yes;"> </span>The variety of these specialty foods was
staggering!<span style="mso-spacerun: yes;"> </span>There were new exhibitors
who proudly showed their single product, and there were large established
companies who beckoned you with over twenty products.<span style="mso-spacerun: yes;"> </span>Very interesting to see were the pavilions
from Italy, Spain, Philippines, Argentina, Turkey,<span style="mso-spacerun: yes;"> </span>Japan, Greece, Ecuador, UK and Peru.<span style="mso-spacerun: yes;"> </span>There were over twenty product categories
such as baby food, baked goods, beverages, condiments, confectionary, dairy
& eggs, food services, frozen, grain/cereal/pasta, sauces/seasonings, oils,
seafood, snacks, soups, spreads & syrups, vegetables/fruits, vinegars, etc.<span style="mso-spacerun: yes;"> </span>Needless to say, our game plan to see
everything that first day didn’t work out.<span style="mso-spacerun: yes;">
</span>There were simply too many things to see…and sample!<span style="mso-spacerun: yes;"> </span>Unlike your typical Las Vegas buffet where
you stuff yourself within an hour, this was an eating marathon that stretched
from 10:00 AM to 5:00 PM.<span style="mso-spacerun: yes;"> </span>Some samples
were dainty little morsels of cheese chiseled from a 2 foot wheel of Italian parmesan
or pecorino romano, others were sauces or salsas on spoons or chips, others
were miniature tarts/quiches/ pastries, and others were full sized bottles of
beverages or ice cream bars.<span style="mso-spacerun: yes;"> </span>The most
opulent sample someone handed me was a small plate of San Daniele prosciutto
(14 months and 16 months), mortadella, bresaola and speck which I walked around
with savoring the different flavors.<span style="mso-spacerun: yes;">
</span>Speaking of prosciutto, I’ve never been surrounded by so many artisanal
hams both from Parma and San Daniele.<span style="mso-spacerun: yes;">
</span>The meat had an even red color and was rich in flavor without too much
salt, while the fat was creamy and luscious!<span style="mso-spacerun: yes;">
</span>A fellow attendee commented that I’d better eat the samples or the plate
might get snatched from my hand.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;">The second day was more of the same: looking and
sampling.<span style="mso-spacerun: yes;"> </span>We visited with members of the
Philippine delegation and I remarked how pleased I was with their
presence.<span style="mso-spacerun: yes;"> </span>We were proud of some of their
new innovative products and are considering how to partner with them.<span style="mso-spacerun: yes;"> </span>We visited suppliers of jars, boxes and
labels.<span style="mso-spacerun: yes;"> </span>On the third day we spoke to two
co-packers and learned a little bit of how we would relate to them.</span></div>
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<span style="font-family: Calibri;">We went to San Francisco with many questions about the jam
business.<span style="mso-spacerun: yes;"> </span>We came back with more
questions about other avenues we would like to explore.<span style="mso-spacerun: yes;"> </span>The show filled our tummies with
exceptionally made food, and planted seeds of new ideas in our brains.<span style="mso-spacerun: yes;"> </span>We have a lot to digest.</span></div>
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/>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCbHM3HWyGhAq35fIEzPPCSenV1YGJqgoG2bOVleTE8LYCxgA58y3QPtETfncwPDdRd1z71kJdB_K7FGrKlyEHN7J_Z8X3k_cIV0dNDvexOF9es1YJOHb86djY1R3pCzS0ZYdZb-dJns/s1600/Spicy+Persimmon+&+Ginger+Beef+Stir-fry_1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCbHM3HWyGhAq35fIEzPPCSenV1YGJqgoG2bOVleTE8LYCxgA58y3QPtETfncwPDdRd1z71kJdB_K7FGrKlyEHN7J_Z8X3k_cIV0dNDvexOF9es1YJOHb86djY1R3pCzS0ZYdZb-dJns/s320/Spicy+Persimmon+&+Ginger+Beef+Stir-fry_1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Spicy Persimmon & Ginger Beef Stir-Fry<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOH5qzPed40PwMVsJGhihQDf0_0tKnw__ZA9Z6JDalTZk1wTsQio26NKZVyTz1NglvE4ppEilFBMozawvwiTbxRSt2wJ_b5DC3lyrL02SdAMsKxvvi4NHJW6eIFzTo2YOikIltPlvLaxU/s1600/Spicy+Persimmon+&+Ginger+Beef+Stir-fry_2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOH5qzPed40PwMVsJGhihQDf0_0tKnw__ZA9Z6JDalTZk1wTsQio26NKZVyTz1NglvE4ppEilFBMozawvwiTbxRSt2wJ_b5DC3lyrL02SdAMsKxvvi4NHJW6eIFzTo2YOikIltPlvLaxU/s320/Spicy+Persimmon+&+Ginger+Beef+Stir-fry_2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Searing the beef<br />
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</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHl-BRgB9CyTWOtaNTpeYqobS9P_FbEfffGcE7qBF2IHCkve1d_7J3VsqFEI8dSudqmdr-dQcGDW9lTeker65OwCBzmmw5Hv0kVhkry4u7kuWFV96-3fNsNSXDye8S5jpNvyz0US5Zvhw/s1600/Spicy+Persimmon+&+Ginger+Beef+Stir-fry_3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHl-BRgB9CyTWOtaNTpeYqobS9P_FbEfffGcE7qBF2IHCkve1d_7J3VsqFEI8dSudqmdr-dQcGDW9lTeker65OwCBzmmw5Hv0kVhkry4u7kuWFV96-3fNsNSXDye8S5jpNvyz0US5Zvhw/s320/Spicy+Persimmon+&+Ginger+Beef+Stir-fry_3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colorful, mildly sweet and spicy beef<br />
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<div align="left" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="font-size: small;">Most of you know that I have been making jam for a little
while now.<span style="mso-spacerun: yes;"> </span>This is something I learned
from my awesome sister-in-law, Jeanne while visiting her up in Northern
California.<span style="mso-spacerun: yes;"> </span>After getting down the
basics, I decided to try making jam with uncommon fruits.<span style="mso-spacerun: yes;"> </span>Uncommon to jam-making , that is.<span style="mso-spacerun: yes;"> </span>Since my mother loves persimmons I chose
that to be my first step in canning outside of the box.<span style="mso-spacerun: yes;"> </span></span></span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">I have gone beyond persimmons since then and I’ll share my adventures
in future posts.<span style="mso-spacerun: yes;"> </span>This Spicy Persimmon
& Ginger Beef Stir Fry is one of the first recipes my son, Toby, and I have
collaborated on.<span style="mso-spacerun: yes;"> </span>Most of the ingredients
as well as the technique are basic, but the addition of chile pepper flakes and
persimmon jam gives this dish an updated exciting taste.</span></div>
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</span></div>
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<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri; font-size: small;"> </span></o:p></b></div>
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</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: small;">Spicy Persimmon &
Ginger Beef Stir Fry</span></b></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">Ingredients:</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">2 tablespoons oil</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">2 teaspoons garlic, minced</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">1 tablespoon ginger, mince</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">½<span style="mso-spacerun: yes;"> </span>teaspoon chile pepper flakes,
or more to taste</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">2 lbs London broil or other lean cut of beef</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">3 medium carrots peeled, sliced diagonally</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">½ cup rice wine</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">1 leek, white and light green parts sliced ¼” horizontally</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">1 cup sliced green onions</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">8 tablespoons Hummingbird Hill Persimmon Jam</span></div>
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</span></div>
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<o:p><span style="font-family: Calibri; font-size: small;"> </span></o:p></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">On high heat sauteé garlic, ginger and chile pepper flakes
until fragrant.<span style="mso-spacerun: yes;"> </span>Add beef and let cook
until just a little bit pink.<span style="mso-spacerun: yes;"> </span>Allow
juices to evaporate, or remove with a spoon, leaving no more than 1 tablespoon.<span style="mso-spacerun: yes;"> </span>Add carrots and 1 ½ tablespoons rice
wine.<span style="mso-spacerun: yes;"> </span>Stir fry until all the liquid has
been absorbed.<span style="mso-spacerun: yes;"> </span>Add leeks and
scallions.<span style="mso-spacerun: yes;"> </span>Add more rice wine if meat
and vegetables begin sticking to pan.<span style="mso-spacerun: yes;">
</span>Add 8 tablespoons Hummingbird Hill Persimmon Jam and stir to coat beef
slices.<span style="mso-spacerun: yes;"> </span>Cook another 3 minutes.<span style="mso-spacerun: yes;"> </span>Remove from heat and serve immediately.</span></div>
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<o:p><span style="font-family: Calibri; font-size: small;"> </span></o:p></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">******************************</span></div>
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</span></div>
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<span style="font-family: Calibri;"><span style="font-size: small;">I used a cut of beef called London Broil because it is lean
and uniform in size but any other lean cut will work.<span style="mso-spacerun: yes;"> </span>Placing the beef in the freezer for about 30
minutes prior to slicing and using a very sharp knife aids in achieving thin
slices.<span style="mso-spacerun: yes;"> </span>The essence of stir frying is to
cook food very quickly over high heat.<span style="mso-spacerun: yes;">
</span>Thus it is imperative to have all the ingredients ready and prepped
beforehand, and have them lined up close to the wok.<span style="mso-spacerun: yes;"> </span>As soon as the wok is very hot, pour a thin
line of room temperature oil down the side of the wok.<span style="mso-spacerun: yes;"> </span>Sautéeing the dry aromatic ingredients like
garlic, ginger and chile pepper flakes first infuses the oil which will later
flavor the meat.<span style="mso-spacerun: yes;"> </span>Toby, in his artistic
and perhaps Le Cordon Bleu-trained way laid the beef slices one by one flat
against the wall of wok to sear them.<span style="mso-spacerun: yes;">
</span>Chinese cooks would probably toss the whole lot into the wok!<span style="mso-spacerun: yes;"> </span>When Toby saw that there seemed to be a lot
of juice from the beef accumulating at the bottom of the wok, he removed most
of it to prevent the meat from steaming.<span style="mso-spacerun: yes;">
</span>We want them seared after all!<span style="mso-spacerun: yes;"> </span></span></span></div>
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</span></div>
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<span style="font-family: Calibri;"><span style="font-size: small;">You will notice that my carrots are crinkly.<span style="mso-spacerun: yes;"> </span>I use a crinkle cutter to add dimension and
texture to my vegetables.<span style="mso-spacerun: yes;"> </span>The crevices
are also a good place for the yummy sauce to cling to.<span style="mso-spacerun: yes;"> </span>Although this is a stir-fry, liquid is added
to prevent the ingredients from sticking to the wok.<span style="mso-spacerun: yes;"> </span>Rather than using water, I use alcohol or
broth to add flavor.<span style="mso-spacerun: yes;"> </span>And finally, the
jam is added last to prevent it from caramelizing too much and burning in the
hot wok.<span style="mso-spacerun: yes;"> </span></span></span></div>
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</span></div>
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<span style="font-family: Calibri;"><span style="font-size: small;">None of the flavors overpowered each other; everything came
together well.<span style="mso-spacerun: yes;"> </span>The persimmon jam’s
sweetness is the first to hit your taste buds, followed by rich beefy flavor
tempered by the sweet leeks, and then you get little (or a lot!) explosions
from the chile pepper flakes.<span style="mso-spacerun: yes;"> </span>You calm your
mouth down with steamed white rice, and then it craves more of that scrumptious
flavor, and the cycle starts all over again.<span style="mso-spacerun: yes;">
</span></span></span></div>
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</span></div>
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<span style="font-family: Calibri;"><span style="font-size: small;">Stay tuned to more recipes using our extraordinary
jams.<span style="mso-spacerun: yes;"> </span></span></span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">What would you use Hummingbird Hill Persimmon Jam for?</span></div>
<span style="font-size: small;">
</span></td></tr>
</tbody></table>
<span id="goog_1760238934"></span><span id="goog_1760238935"></span><br />Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-50850134608239615262013-12-02T23:57:00.001-08:002013-12-08T20:41:09.627-08:00Hummingbird Hill Kitchen Artisanal Jams<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxIbi8VjWyIgiroBei8PbJzMfTmXDFfZOj5oEr2oZPhZrVhTNnqdCGJktjB8Ggi5H0AbDnM1qa8oDt7VsKoxh8LsbamloXPue4ZuFpDLpqI85TeoWEgKCxgVSg5iXgCQ1SRiR36uKHqY/s1600/Hummingbird+Hill_1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxIbi8VjWyIgiroBei8PbJzMfTmXDFfZOj5oEr2oZPhZrVhTNnqdCGJktjB8Ggi5H0AbDnM1qa8oDt7VsKoxh8LsbamloXPue4ZuFpDLpqI85TeoWEgKCxgVSg5iXgCQ1SRiR36uKHqY/s320/Hummingbird+Hill_1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hummingbird Hill - a virtual French cafe</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEw8CM4bsFMrJvQ53A_hzXQUow3oKIH5fblO8-bz-ExxVchOw1OjqYV5yZyIhNL1QWGfQwN4ECoTtg8P9wD02C3XJELPlIMkjWgI9sHyv0YVzmnnJlpVZrnXZgI-n4CafEuNh2JJIucPM/s1600/Hummingbird+Hill_2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEw8CM4bsFMrJvQ53A_hzXQUow3oKIH5fblO8-bz-ExxVchOw1OjqYV5yZyIhNL1QWGfQwN4ECoTtg8P9wD02C3XJELPlIMkjWgI9sHyv0YVzmnnJlpVZrnXZgI-n4CafEuNh2JJIucPM/s320/Hummingbird+Hill_2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"></span><br /></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5Ar6ABdM02_7tdZC9WOujTcbKPMeTugz9cRqylA1ZDaBlUPZ1UEtv_70NTIBTZd5FImVERwDMog6M7IfKR1QV0z15y4GcsT7cNAy-7gkR9HiNsyzlLyrqquJG5YB-pfbCk_m7lI4MBE/s1600/Hummingbird+Hill_3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5Ar6ABdM02_7tdZC9WOujTcbKPMeTugz9cRqylA1ZDaBlUPZ1UEtv_70NTIBTZd5FImVERwDMog6M7IfKR1QV0z15y4GcsT7cNAy-7gkR9HiNsyzlLyrqquJG5YB-pfbCk_m7lI4MBE/s320/Hummingbird+Hill_3.JPG" width="320" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LJovlq-wBKbctDjuc6lufSuUm1rStDh4FiTmREAjot649jrMvOfdtArtzq80rHFzuxEZgd4-TXtqtZMPv7qtPCoKCeJFx5JGsMrKmQ_pixtOJOdJxNXEe8ns68c3RN2eGu9bZvJjHcs/s320/Hummingbird+Hill_4.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our <span style="font-size: x-small;">delicacies</span> in front of the Louvre.</td></tr>
</tbody></table>
<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVr2MyHHtr3zcF6agVAWp-C1gnU4GY-4XZhNGbODw3UZ0ID_-iMTm3CHasuBeQI9d_j_CXSJ48Bn95mMMyTxQcro5SVdUX7_cjCazJGrRN3nddfXDRUPyB4zQD_9IS0H9D-9LjXM_cUs/s320/Hummingbird+Hill_5.JPG" /><br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDJYjZoDK9lAWC10d4ocgC8dtqepRIBSmipDnji7Qt2M-LFzhwX3QATFHxXJ1p_SAnpyIHAE1AyyFXjsEg9wjQx5M_959QLgbdFlr-qfW-HPldrLZCDNExycMZQkS5yQbp4_XPlK-LcQ/s320/Hummingbird+Hill_6.JPG" /><br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-lqEaGTmnMO3Yj1f_mwFD_7QCuUCl5Obvdy4_ryd482hL8drTGiCNfQuLJOrABr9B42UZtTyfSZX7Dz3gHNSX-1M2S2P7A4qbC4b4r1UspJjyfJtN-RKjJ2DHfKO3I9yjlWArvKb_-c/s320/Hummingbird+Hill_7.JPG" /><br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqxx4C2wZrev2nC67bOe_uWvt0MVvPLHKN8x9iI8VWfMkepAWc_ijd_NR09bTbuW1eBeof2dKIMD42C20wsZ4rPSUzcLToCycAO0aDAoa_SH5ClvPk5C9RPRE6Gg5_2t8qfnbD6nnunQ4/s320/Hummingbird+Hill_8.JPG" /><br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiypFr8VwnKhc0k_KAqgsv85Tjasnx3WMa34fInYM-TSOj_TwOpCvR3FHSPrYYgHGaNDrjb_vqXMZnONWQCpClzjpy2dfSQ3xgo6EOivHw_EREnUfF2H1dAxRpGLkN87cLtpLX12vvLHsI/s320/Hummingbird+Hill_9.JPG" /><br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidd9rx8MB78N4vdHSXN5414IcSkXJd4YWj9-H8Vn1i8sPXpYTKfJJnl896RKJTrBHXWI7Os5sFiFjmpryk8Pd8cIR1AAjdHGX_P1tTlaGP9K7HnyitP4PaXfPk9g6k4vxBXYeid6JAqVU/s320/Hummingbird+Hill_10.JPG" /><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: x-small;">English Scones</span><br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2I7ASt5iMHrY5wFR1QTzVsGd-z9Cj42xSMYCQrckQTl5by7NRtj0XD0eVMh4uJprJ6s8Mm2JvSQco7KioPEoEYjBxi5Y_akE3qAZ77Ii98yZB3GzZK7dG9ImMy2Eh7JkKjSwc_u2HMM/s320/Hummingbird+Hill_11.JPG" /><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: x-small;">Macadamia Mango Cheesecake</span><br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRar7Mneg102vJmF7t8-TAjVAPfRZXRBKEdlu2ZJKxH5TIx-DIy89pyHvd9YFj3nUgDjBPpjRh5ETD0WM2AlqX922gEIfs_3d1eNOIsXRZm0L5V7szP4kvsRRl_YSqIo9zS1gxZB-zuI/s320/Hummingbird+Hill_12.JPG" /><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: x-small;">Macadamia Persimmon Bars</span><br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGg7BjPMdflLKRLmG1wV6etViO40puhkzfduEFnDUUz7MQiU7z5ooZZVf8dPTW4T7AJ2mhBv6teLtr-VQLtDZsqWt0GQ_S0TnNOPwHHcMq7tzOVqWp36aOKbMsA71-z_KWdrU_7sS_hM/s320/Hummingbird+Hill_13.JPG" /><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: x-small;">Macadamia Mango Cheesecake with Toasted Coconut</span><br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlg-w7F1p9u5TLHgQeQQcN-OXaOJBGuYOBLxuYlZntoPWUHX5zWCqUZbOJLWE44b82e1tfGJdkdNZb6MH4THjpRUbMxvHDbavKRQp9Bm12f2CXyucH61CbEaIFh_wI994s9hEFABVK4kY/s320/Hummingbird+Hill_14.JPG" /><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: x-small;">Passion Fruit, Plum Sage, Meyer Lemon Curd, Persimmon</span><br />
<br />
<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I want to share something very special with all of you: the
debut of <b style="mso-bidi-font-weight: normal;">Hummingbird Hill Jams.</b>
As you may know I’ve been making jams for about a year now thanks to my awesome
sister-in-law and culinary creator, Jeanne.<span style="mso-spacerun: yes;">
</span>Right away I decided to make unusual jams; flavors you don’t normally
see in grocery stores.<span style="mso-spacerun: yes;"> </span>The first
unconventional flavor I made was <b style="mso-bidi-font-weight: normal;">persimmon</b>
because my mom loves persimmons.<span style="mso-spacerun: yes;"> </span>By having
persimmon jam, she could enjoy this flavor throughout the year, not just
November through January.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">There were so many fruits to try!<span style="mso-spacerun: yes;"> </span>I was making so much jam I couldn’t give them
away fast enough!<span style="mso-spacerun: yes;"> </span>Around the middle of
the year several of my college friends and I had a get-together.<span style="mso-spacerun: yes;"> </span>We usually get together about once a year or
whenever someone is in town.<span style="mso-spacerun: yes;"> </span>So anyway,
I gave them jars of jam, too.<span style="mso-spacerun: yes;"> </span>A few
weeks later one of my BFFs, Ray, called to tell me he’s gained a lot of weight
because of the jams.<span style="mso-spacerun: yes;"> </span>My question was, “But
did you like them?”<span style="mso-spacerun: yes;"> </span>His response was an
overwhelming YES!<span style="mso-spacerun: yes;"> </span>He was delighted about
the unusual flavors, and in particular about the <b style="mso-bidi-font-weight: normal;">jackfruit</b> jam.<span style="mso-spacerun: yes;"> </span>Jackfruit, or
<i style="mso-bidi-font-style: normal;">langka</i> as it is known in the
Philippines, is a tropical fruit native to South and Southeast Asia.<span style="mso-spacerun: yes;"> </span>It is also found in parts of Africa and the
Caribbean.<span style="mso-spacerun: yes;"> </span>The jam captures the
jackfruit’s essence so completely that you will be transported to the
tropics!<span style="mso-spacerun: yes;"> </span>We talked about the potential
of these jams and he encouraged me to keep experimenting.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In August my son, Toby and I met with Ray to kick ideas
around about jams and food in general.<span style="mso-spacerun: yes;">
</span>Ray told me to read food blogs.<span style="mso-spacerun: yes;"> </span>I
asked, “What is a blog?”<span style="mso-spacerun: yes;"> </span>After his
explanation, Ray suggested I look into writing one myself.<span style="mso-spacerun: yes;"> </span>After “looking” into it, I realized the only
way to learn it is to jump in feet first.<span style="mso-spacerun: yes;">
</span>My other sister-in-law who is equally awesome and creative in other
ways, Marie, told me all about her blog.<span style="mso-spacerun: yes;">
</span>The next day I had a blog called KitchenCanDo.<span style="mso-spacerun: yes;"> </span>So I took pictures and wrote posts.<span style="mso-spacerun: yes;"> </span>Along the way, we decided on Hummingbird Hill
as our name, and the blog changed accordingly.<span style="mso-spacerun: yes;">
</span>It looked like we were going to go into business.<span style="mso-spacerun: yes;"> </span>Another of my BFFs, Rose Mary, told me about
Cottage Food Operations, a newly passed bill in California where people can
legally make food in their home kitchens to sell to the public.<span style="mso-spacerun: yes;"> </span>It may be legal but it is by no means
easy.<span style="mso-spacerun: yes;"> </span>In the meantime, I played around
with more flavors and recipes, and Ray, Toby and I honed the look of our jams.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This past weekend we had the opportunity to participate in
my parish’s Christmas Market.<span style="mso-spacerun: yes;"> </span>This was
going to be a litmus test for our products.<span style="mso-spacerun: yes;">
</span>We went into it without any expectations. Ray’s car was packed to the
hilt with props, and it took us a few hours to set up our booth.<span style="mso-spacerun: yes;"> </span>As you can see from the pictures, we had a
virtual French café complete with bistro tables and chairs.<span style="mso-spacerun: yes;"> </span>My jams were on a pedestal in their handsome
new jars and sleek (and chic) labels!<span style="mso-spacerun: yes;"> </span>Some
of Ray’s world famous decadent desserts were served, this time infused with our
jams.<span style="mso-spacerun: yes;"> </span>The table was laden with our
goodies, and set in front of a painting of the Louvre done by Toby.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">So how was the response you ask?<span style="mso-spacerun: yes;"> </span>Well, it was simply wonderful!!<span style="mso-spacerun: yes;"> </span>People grazed on our samples and drank our
tea.<span style="mso-spacerun: yes;"> </span>They were bowled over by our
display!<span style="mso-spacerun: yes;"> </span>Many commented they felt like
they were in Europe!<span style="mso-spacerun: yes;"> </span>People sat at the
tables eating their goodies, chatting amiably with other parishioners.<span style="mso-spacerun: yes;"> </span>Others asked about our products and remarked
at how delicious they were.<span style="mso-spacerun: yes;"> </span>A few people
even asked if we cater.<span style="mso-spacerun: yes;"> </span>Yes, we do!<span style="mso-spacerun: yes;"> </span>We can bring our display to your party, we
told them.<span style="mso-spacerun: yes;"> </span>We can do just a dessert
table, a tea party, a luncheon, or whatever you want.<span style="mso-spacerun: yes;"> </span>We are caterers and party planners.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Our current lineup of preserves is: Jackfruit Jam, Kiwi Jam,
Mango Jam, Meyer Lemon Curd, Passion Fruit Jam, Persimmon Jam, and Plum Sage
Jam.<span style="mso-spacerun: yes;"> </span>And as you can see in the pictures,
we have delectable cakes and pastries.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">We wish to thank everyone that believes in us, supports our
vision, and has helped us in any way.<span style="mso-spacerun: yes;"> </span>I
urge you to tune in frequently to see our progress, and hopefully someday soon
we will meet at Hummingbird Hill.<span style="mso-spacerun: yes;"> </span></span></div>
Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-28088296375954684112013-11-19T20:35:00.001-08:002013-11-19T20:35:12.410-08:00Hui Guo Rou (Stir-fried Pork Belly with Chinese Chives)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSMoSc27_cruFiIi2FGW6G5eYQFAopdhBD143kwvke7iieoN1u2DtCWGnvbCtQlRM4UDuqle_CcKRab9fytnrV5ciNe8yvYqQw1gDvoPwKwNWqzpZE236Egb-tQcCcGwgtqYKPsgDlts/s1600/Hui+Guo+Rou_1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSMoSc27_cruFiIi2FGW6G5eYQFAopdhBD143kwvke7iieoN1u2DtCWGnvbCtQlRM4UDuqle_CcKRab9fytnrV5ciNe8yvYqQw1gDvoPwKwNWqzpZE236Egb-tQcCcGwgtqYKPsgDlts/s320/Hui+Guo+Rou_1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced cooked pork with other ingredients</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi686ZrP1dM7Vntq3EiRhygyR7SVINZV3rnraoyq9bc53pJ9JzfpDXF4mjzeaBTYGoYWsNYmia21g8smbpicNlLO6s5q5mPx6xrYr1aSfq-3gMtPGI9dShjypIMF67JkBH5QkUgMoqKFL0/s1600/Hui+Guo+Rou_2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi686ZrP1dM7Vntq3EiRhygyR7SVINZV3rnraoyq9bc53pJ9JzfpDXF4mjzeaBTYGoYWsNYmia21g8smbpicNlLO6s5q5mPx6xrYr1aSfq-3gMtPGI9dShjypIMF67JkBH5QkUgMoqKFL0/s320/Hui+Guo+Rou_2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paste, black bean sauce and sweet bean sauce in hong you.</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTX2X95VkUWhutJg1wiSm1UifwdE-evc5qBbaNGrYwcU2pPvFKJ0t7m1t2Rau_5gAue8TxgIOkP4W9EUsUT32wQbfOc4MPNuou0-_THB-DPalE-t6on3PiueM25JNzPJteGXiMJLU9zFE/s1600/Hui+Guo+Rou_3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTX2X95VkUWhutJg1wiSm1UifwdE-evc5qBbaNGrYwcU2pPvFKJ0t7m1t2Rau_5gAue8TxgIOkP4W9EUsUT32wQbfOc4MPNuou0-_THB-DPalE-t6on3PiueM25JNzPJteGXiMJLU9zFE/s320/Hui+Guo+Rou_3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hui Guo Rou<br />
<br />
<br />
<span style="font-size: small;">
</span><br />
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;">A couple of months ago (September 3, 2013) I posted a piece
about <i style="mso-bidi-font-style: normal;">Hong You</i>, or Sichuan Red Chile
Oil.<span style="mso-spacerun: yes;"> </span>While spicy, it isn’t really a
condiment by itself.<span style="mso-spacerun: yes;"> </span>Rather, it is a key
ingredient in many Sichuan dishes like <i style="mso-bidi-font-style: normal;">Lu
Rou</i> (Triple-Cooked Spareribs with Chiles) and <i style="mso-bidi-font-style: normal;">Mapo Tofu</i> (Sichuan Tofu and Ground Beef in Red Chile Sauce).<span style="mso-spacerun: yes;"> </span>You are probably familiar with Mapo Tofu as
it is a staple in most Chinese restaurants.<span style="mso-spacerun: yes;">
</span>The question is, do they use <i style="mso-bidi-font-style: normal;">Hong
You</i>?<span style="mso-spacerun: yes;"> </span></span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;">I decided to make the following dish because spicy crispy
pork belly sounded divine!<span style="mso-spacerun: yes;"> </span>I also had an
extra slab of pork belly from when I made bacon.<span style="mso-spacerun: yes;"> </span>This is adapted from a recipe in <i style="mso-bidi-font-style: normal;">Saveur</i> (March 2013).</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: small;">Hui Guo Rou
(Stir-fried Pork Belly with Chinese Chives)</span></b></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri; font-size: small;">Ingredients:<span style="mso-tab-count: 1;"> </span>1 ½ lbs skin-on
pork belly</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><span style="mso-tab-count: 2;"> </span>2
cups cooking oil</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><span style="mso-tab-count: 2;"> </span>1/3
cup <i style="mso-bidi-font-style: normal;">hong you</i> (Sichuan red chile oil)</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><span style="mso-tab-count: 2;"> </span>2
tablespoons douban <i style="mso-bidi-font-style: normal;">jiang</i> (Chinese red
chile bean paste)</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><span style="mso-tab-count: 2;"> </span>2
tablespoons <i style="mso-bidi-font-style: normal;">dou chi</i> (Chinese
fermented black soybeans)</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><span style="mso-tab-count: 2;"> </span>4
teaspoons <i style="mso-bidi-font-style: normal;">tian mian jiang</i> (Chinese sweet
bean paste)</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><span style="mso-tab-count: 2;"> </span>1
teaspoon sugar</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><span style="mso-tab-count: 2;"> </span>10
<i style="mso-bidi-font-style: normal;">suan miao</i> (Chinese chives, blossoms
discarded) or scallions, sliced into 1” pieces</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: Calibri; font-size: small;"> </span></o:p></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: small;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Bring
pork and 12 cups water to a boil in a 6-qt. saucepan over high heat.<span style="mso-spacerun: yes;"> </span>Reduce to medium-low heat and cover.<span style="mso-spacerun: yes;"> </span>Cook until pork is tender when pierced with a
fork, 1 – 1 ½ hours.<span style="mso-spacerun: yes;"> </span>Transfer pork to an
ice bath.<span style="mso-spacerun: yes;"> </span>Drain and dry completely with
paper towels.<span style="mso-spacerun: yes;"> </span>Slice very thinly
crosswise into ¼” pieces and set aside.<span style="mso-spacerun: yes;"> </span></span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">Heat cooking oil in a wok or large pot.<span style="mso-spacerun: yes;"> </span>The same 6-qt. sauce pan may be used.<span style="mso-spacerun: yes;"> </span>When temperature reaches 350°F, add pork
slices.<span style="mso-spacerun: yes;"> </span>Be ready with the saucepan cover
as oil will splatter.<span style="mso-spacerun: yes;"> </span>Cook the pork
until slightly crisp, 5-10 minutes.<span style="mso-spacerun: yes;">
</span>Using a slotted spoon, transfer pork to a bowl lined with a paper
towel.<span style="mso-spacerun: yes;"> </span>Set aside.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">Discard cooking oil.<span style="mso-spacerun: yes;"> </span>Add red chile oil to wok and heat over
medium-high heat.<span style="mso-spacerun: yes;"> </span>Add paste, beans,
sauce and sugar. <span style="mso-spacerun: yes;"> </span>Be ready with the pan
lid as oil will splatter.<span style="mso-spacerun: yes;"> </span>Cook, stirring
constantly until sugar dissolves, about 1 minute.<span style="mso-spacerun: yes;"> </span>Add reserved pork and chives.<span style="mso-spacerun: yes;"> </span>Cook, stirring constantly until chives have
wilted, about 3 minutes.<span style="mso-spacerun: yes;"> </span>Serve with
rice.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri; font-size: small;"> </span></o:p></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;">****************************</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;">I cooked the pork up to step 1 then froze it as I didn’t
have the other ingredients on hand.<span style="mso-spacerun: yes;"> </span>When
I finally got everything together, I thawed the pork and dried each slice with
a paper towel. <span style="mso-spacerun: yes;"> </span>Then I started cooking
the rice.<span style="mso-spacerun: yes;"> </span>The house smelled heavenly as
the pork was frying!<span style="mso-spacerun: yes;"> </span>I almost couldn’t
wait.<span style="mso-spacerun: yes;"> </span>Then the smell became pungent when
I added the paste, beans and sauce.<span style="mso-spacerun: yes;"> </span>The
moment was fast approaching!<span style="mso-spacerun: yes;"> </span>In went the
pork and chives.<span style="mso-spacerun: yes;"> </span>It only took a couple
of minutes for the chives to wilt and the pork to be coated with the spicy
mixture.<span style="mso-spacerun: yes;"> </span>The rice was already waiting
expectantly on the plate.<span style="mso-spacerun: yes;"> </span>While I was
turning off the heat with one hand, my other hand was spooning several pork
slices onto the rice.<span style="mso-spacerun: yes;"> </span>Then oooohhhh,
mmmmm, yummmmm!<span style="mso-spacerun: yes;"> </span></span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;">The pork provided a satisfying crunch, the sauce was
piquant, salty and a little sweet, while the rice was the perfect vehicle for
the whole taste experience.<span style="mso-spacerun: yes;"> </span>Remember what
I wrote last time about Sichuan peppercorns which are present in most Sichuan food?<span style="mso-spacerun: yes;"> </span>Compounds in Sichuan peppercorns activate the
nerves in our mouth and produce a tingling sensation.<span style="mso-spacerun: yes;"> </span>That is the <i style="mso-bidi-font-style: normal;">ma</i> effect.<span style="mso-spacerun: yes;"> </span>The capsaicin in
chiles then kicks in with the spiciness which is the <i style="mso-bidi-font-style: normal;">la</i> effect.<span style="mso-spacerun: yes;"> </span>Thus Sichuan dishes
have that one-two punch.<span style="mso-spacerun: yes;"> </span></span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;">Although this dish had a lot of heat I was seeking, I found
it a little on the salty side.<span style="mso-spacerun: yes;"> </span>So for
those of you who are a bit sensitive to salt, cut the bean paste and fermented
soy beans to 1 ½ tablespoons each.<span style="mso-spacerun: yes;"> </span>And
do keep that saucepan lid handy.<span style="mso-spacerun: yes;"> </span>You don’t
have to clamp the lid down, just lay it on the pan slightly askew.<span style="mso-spacerun: yes;"> </span>Otherwise you’re going to have oil all over
the place.<span style="mso-spacerun: yes;"> </span>You’re going to want to eat
this as soon as it is cooked, not be cleaning up a greasy mess.<span style="mso-spacerun: yes;"> </span></span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;">I thought it was so good I had it 2 meals in a row!<span style="mso-spacerun: yes;"> </span>While the rest of my family was eating pork
chops and mac ‘n cheese, I was savoring my <i style="mso-bidi-font-style: normal;">Hui
GuoRou!</i></span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;">So what is one of the most anticipated dishes you ever made?</span></div>
<span style="font-size: small;">
</span><br />
<br />
</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-28678278914069671802013-11-02T21:01:00.004-07:002013-11-02T21:01:17.622-07:00Steak Au Poivre<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLr5-O4D4MKvACZNui8KkaKov9v0x_3pAIaX67sdjKkkg65z_ueK34YOELyo3Xl2grEbHUGCtzMi9UAL0L88kAbO-DNuaH-_D8GKsBwgP6T4OKooZOUxxuFTm1xLhhygusmOqJr_GHiUo/s1600/Steak+Au+Poivre_1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLr5-O4D4MKvACZNui8KkaKov9v0x_3pAIaX67sdjKkkg65z_ueK34YOELyo3Xl2grEbHUGCtzMi9UAL0L88kAbO-DNuaH-_D8GKsBwgP6T4OKooZOUxxuFTm1xLhhygusmOqJr_GHiUo/s320/Steak+Au+Poivre_1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steaks coated with ground pepper</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnXsQgcWyk_e-qyaAgClF8MuG6yNRljpVqeV6LqcJEp1xPmpBcBsJZAZxWOtBCVhXSemF_RJkWcNYte4EglNSVyPuJzYl2vScCKjlEx-lXos6yWCfjG9MxlfjoiB1lh9bQJu81Kzt3iY/s1600/Steak+Au+Poivre_2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnXsQgcWyk_e-qyaAgClF8MuG6yNRljpVqeV6LqcJEp1xPmpBcBsJZAZxWOtBCVhXSemF_RJkWcNYte4EglNSVyPuJzYl2vScCKjlEx-lXos6yWCfjG9MxlfjoiB1lh9bQJu81Kzt3iY/s320/Steak+Au+Poivre_2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steaks sauteeing in butter</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqz4IxRo_pROTBJopu7gypq8lOFsXUsEi-29_-VQSubckljADKHGtK-qdzzTyUIhWMdEogBb_nULYvsQOsWATPxhuTKTYKudoVNYCz1Y4SsyCvj7QjjkdWilTuYSRvrYP8mxnKPeQ32gU/s1600/Steak+Au+Poivre_3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqz4IxRo_pROTBJopu7gypq8lOFsXUsEi-29_-VQSubckljADKHGtK-qdzzTyUIhWMdEogBb_nULYvsQOsWATPxhuTKTYKudoVNYCz1Y4SsyCvj7QjjkdWilTuYSRvrYP8mxnKPeQ32gU/s320/Steak+Au+Poivre_3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flambeeing with Cognac</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKhFr_LkRFRznZ5qLmUYO8_7V1d2C4mjnnlo_ATT5eDO8JnsDjssvoP_w-BiM65fwEYhRxDnw368c1hN_kAYjRL0LCXeELCkRudgu0FoLtIlZfcBSAIlZ3iPOims_oKUgqIZYJth1tjc/s320/Steak+Au+Poivre_4.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steak Au Poivre<br />
<br />
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</div>
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</div>
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</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: small;">Steak au Poivre</span></b></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">Ingredients:</span></div>
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</span></div>
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<span style="font-size: small;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>4 7-oz fillet steaks</span></span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">2 tablespoons oil</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">6 tablespoons black peppercorns, crushed</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">1 ½ oz butter</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">3 tablespoons Cognac</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">¼ cup white wine</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">½ cup heavy cream</span></div>
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<span style="font-size: small;">
</span></div>
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<o:p><span style="font-family: Calibri; font-size: small;"> </span></o:p></div>
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<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: small;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Rub
steaks on both sides with the oil and press the crushed peppercorns into the
meat.<span style="mso-spacerun: yes;"> </span>Melt the butter in a large frying
pan and cook the steaks for 2-4 minutes on each side, or to desired doneness.</span></span></div>
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<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">Add the Cognac and flambé by lighting the pan
with a match.<span style="mso-spacerun: yes;"> </span>Stand back when you do
this and have a pan lid in case of a flare up.<span style="mso-spacerun: yes;">
</span>Put the steaks on a hot plate.<span style="mso-spacerun: yes;">
</span>Add the wine to the pan and boil, stirring, for 1 minute to deglaze the
pan.<span style="mso-spacerun: yes;"> </span>Add the cream and stir for 1-2
minutes.<span style="mso-spacerun: yes;"> </span>Season and pour over the
steaks.</span></div>
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<span style="font-size: small;">
</span></div>
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<o:p><span style="font-family: Calibri; font-size: small;"> </span></o:p></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">*****************************</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri;"><span style="font-size: small;">In 1983 my parents celebrated their 30</span><sup><span style="font-size: x-small;">th</span></sup><span style="font-size: small;"> wedding
anniversary by taking our entire family to a fancy restaurant for dinner.<span style="mso-spacerun: yes;"> </span>As I was enamored with the French language at
the time I decided to practice by ordering the <i style="mso-bidi-font-style: normal;">Steak au Poivre</i>.<span style="mso-spacerun: yes;"> </span>I don’t
know whether it was the waiter’s ignorance or the background chatter going on
but what I got wasn’t <i style="mso-bidi-font-style: normal;">Steak au Poivre</i>.<span style="mso-spacerun: yes;"> </span>So when I saw this recipe I had to make
it.<span style="mso-spacerun: yes;"> </span>I’ve waited 30 years to taste this
dish!</span></span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-size: small;"><span style="font-family: Calibri;">I thought that the steaks were merely coated with
crushed/ground pepper.<span style="mso-spacerun: yes;"> </span>I was surprised
to read that they are fried in butter and flambéed.<span style="mso-spacerun: yes;"> </span>Oh goody, another chance to flambé something!!<span style="mso-spacerun: yes;"> </span></span></span></div>
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<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;">Oh, it was delicious!<span style="mso-spacerun: yes;">
</span>Frying crushed peppercorns on the meat mellowed out its spicy bite.<span style="mso-spacerun: yes;"> </span>The steaks were tender, and the creamy sauce
was velvety.<span style="mso-spacerun: yes;"> </span>Definitely something to
have again!</span></div>
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<span style="font-size: small;">
</span></div>
</td></tr>
</tbody></table>
<br />
<br />Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-25635662340576500942013-10-25T16:50:00.002-07:002013-10-25T16:50:12.644-07:00Luau<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">One recent evening, our son Toby and his girlfriend came
over for dinner.<span style="mso-spacerun: yes;"> </span>Jen suggested that we
have a surprise party for Toby’s 30<sup><span style="font-size: x-small;">th</span></sup> birthday.<span style="mso-spacerun: yes;"> </span>What a great idea!<span style="mso-spacerun: yes;"> </span>So we came up with Hawaiian as a theme.<span style="mso-spacerun: yes;"> </span>I refined the menu over the course of the
next week, shopped and prepped.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span> </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; height: 240px; margin-right: 1em; text-align: left; width: 310px;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFGaneb8dT6JDdT6z7jwI8HTWq0HIZ_WPb3c11Ytw6eeTXSF40n83CFuiSjd5HkXN9UC3SXKdi8ACT4-A8MNTg2-bQOic1wDmgirTzJ8dyhUPHZfYVauuHkqB4bSIXCxCZGjdKKPPzLw/s1600/Luau_1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFGaneb8dT6JDdT6z7jwI8HTWq0HIZ_WPb3c11Ytw6eeTXSF40n83CFuiSjd5HkXN9UC3SXKdi8ACT4-A8MNTg2-bQOic1wDmgirTzJ8dyhUPHZfYVauuHkqB4bSIXCxCZGjdKKPPzLw/s320/Luau_1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lilikoi Cheesecake</td></tr>
</tbody></table>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXn6h1T2FgyLTN0-3X_2m7rsV23l6n8XBeSATb5qtA84OGlNvIjT4QVB8MpmW4ZwYCLU9d_151hJBCW6IgqTTXZxS1pT-TaI1rXACBvMXlaoPRtcETnyk7QKBEWgYYcuazntXpkjCG930/s1600/Luau_2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXn6h1T2FgyLTN0-3X_2m7rsV23l6n8XBeSATb5qtA84OGlNvIjT4QVB8MpmW4ZwYCLU9d_151hJBCW6IgqTTXZxS1pT-TaI1rXACBvMXlaoPRtcETnyk7QKBEWgYYcuazntXpkjCG930/s320/Luau_2.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spam Musubi</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86DRMJj6A_Lm33Z36BY00g-TXwJ-T7aB4-hI2cB_ddjwEGr2tJWWskBDVMCxTSLPgrmmWZzpTb4ymdcq6erJcf4-_PzCL4gN1eEiZgn3fxBdCVy56uufAKkuOQTjrv4AjvpvTuKHlw6U/s320/Luau_3.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Macaronic Salad</td></tr>
</tbody></table>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy60l4JsWIhujRXVGo2nHPMtiy3Y1BzNGsDRN7kMQYfN0BhPXhNvrb9B0hfyVpFAFMX0CWfNbWregdSaga9iN7N-unszsU3Q04wmJjm6xM0BjtlR7Gd0cqg7U31DX6j2JrMeYxZVwA-Lk/s1600/Luau_4.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy60l4JsWIhujRXVGo2nHPMtiy3Y1BzNGsDRN7kMQYfN0BhPXhNvrb9B0hfyVpFAFMX0CWfNbWregdSaga9iN7N-unszsU3Q04wmJjm6xM0BjtlR7Gd0cqg7U31DX6j2JrMeYxZVwA-Lk/s320/Luau_4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana Leaf Roasted Pork<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mnwprV52QIrBlkk5lL16qUSvyv-_Y3IPfxs-Fnu0yuoo8fItP6voJro3EaOiRQr-VB45uvUKNFvDZs2AHSa3qNXlpjr8szyzMJOxHH6Mq8AZWc3oTJZ2UArfGtMbITZ3PLlfnKtpBGc/s320/Luau_9.JPG" /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipheZDdbf5BW38gcwfFAMSJQrzcTzBf-sJnPGtTP57utzdTf7ff4pdpdsdoeu4UySxDvG1Xcy63RXT9Io59a3x-rW7yBHDYgM9V0a_JW_8o-tDJoYkXHrp830dbVVXcKgA4dQdwk7t2m8/s320/Luau_5.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jen's Hawaiian Coleslaw</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOa5my8yrPbI_RD6S-HwT7ARPyZJ7ljf0V4soM9LLawmh9102wsVKKIvAYA0QFAmAIuwSLYJ_EHkdR5QMZMAZaKmoRRgIPbsFEg1Rj7m5DijTOr_YtWdSI0Bsjpci5JZJ9fzNhnSfIRr8/s320/Luau_6.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poi</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQF5fb4gdjBxflTWN-CKmROxp1cU-4Hsz7zn4Ren9Zrsfse1rsXKTFo_i7DayFd_qNztfZs6yo2JdiLHFZ_pf1zE1DcnWPr5G5r_Z0IpEg84ab-ablfe_GDRryU_zdySH3SC8FkTs2zcQ/s320/Luau_7.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu Poke</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMd3eeF-jFVMqG4Qwsp7rvyXBUfHhxO7G3WKGkJnlQQozxTGW04ImfH1OSn7Nz9Ze-p-N5eqN0mw3sRk9zRoTr_mRSK8V8MRdGxMKxqJccSH2v5ZmWKtYqg38AJVvNGeFtarOjWDV-LX0/s320/Luau_8.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seafood Poke</td></tr>
</tbody></table>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mnwprV52QIrBlkk5lL16qUSvyv-_Y3IPfxs-Fnu0yuoo8fItP6voJro3EaOiRQr-VB45uvUKNFvDZs2AHSa3qNXlpjr8szyzMJOxHH6Mq8AZWc3oTJZ2UArfGtMbITZ3PLlfnKtpBGc/s1600/Luau_9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVEms6CUUFyU77kca2by_AXLvLAGLYYJEKbvz2TKcSi5hHjPE5Ejxkn3EF2r75Fw1s4ebg-9Y0iW8MsdyY2eFnV6pzP95R_8w9xkp6Z_buhfhTTIOUwxfc-HtEVd7F9qLRq6Oopexv-4/s320/Luau_10.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Rice<br />
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</div>
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</div>
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</div>
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<span style="font-size: small;">
</span></div>
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<span style="font-size: small;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">Lilikoi Cheesecake</b>
– The cheesecake was purchased from Costco, and then I topped it with my
Passion Fruit Jam.</span></span></div>
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<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">Spam Musubi</b> –
This is a ubiquitous snack available all over Hawaii.<span style="mso-spacerun: yes;"> </span>It is composed of rice and Spam wrapped
together by a strip of <i style="mso-bidi-font-style: normal;">nori</i>.<span style="mso-spacerun: yes;"> </span>Spam was introduced to the islands during the
Second World War when it was brought over by the military.<span style="mso-spacerun: yes;"> </span>Since then, Spam has become part of numerous
dishes in Hawaii.</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">Macaroni Salad</b> –
Macaroni Salad or sometimes, Potato-Macaroni Salad is an integral part of a “Plate
Lunch”.<span style="mso-spacerun: yes;"> </span>A Plate Lunch consists of a meat
dish (such as teriyaki, laulau, fried shrimp tempura, chicken <i style="mso-bidi-font-style: normal;">adobo</i>, etc.), 2 scoops of rice, and a
scoop of macaroni or potato-mac salad.<span style="mso-spacerun: yes;"> </span></span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">Banana Leaf Roasted
Pork</b> – I debated with myself for several days on a pork dish and finally I came
up with this.<span style="mso-spacerun: yes;"> </span>The concept was borrowed from
Kalua Pork and Pork Laulau.<span style="mso-spacerun: yes;"> </span>I used 2
boneless pork picnic shoulders and seasoned them with <i style="mso-bidi-font-style: normal;">patis</i> (Filipino fish sauce) and Hawaiian sea salt, and wrapped them
with fresh banana leaves.<span style="mso-spacerun: yes;"> </span>Then I baked
them in a 300°F oven for 6 hours.<span style="mso-spacerun: yes;">
</span>Everyone raved that the meat was moist and tender!</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">Jen’s Hawaiian
Coleslaw</b> – Jen made this dish.<span style="mso-spacerun: yes;"> </span>She
added Mandarin orange segments for flavor and color.</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">Poi</b> – Poi is the
traditional Hawaiian staple made from taro root.<span style="mso-spacerun: yes;"> </span>It is boiled or steamed and pounded to form a
paste.<span style="mso-spacerun: yes;"> </span>Oftentimes it is allowed to
ferment slightly to develop a sour taste.<span style="mso-spacerun: yes;">
</span>This poi came from Hawaii!</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">Tofu Poke</b> – <i style="mso-bidi-font-style: normal;">Poke</i> is popularly known as a dish of
seafood cut into blocks and seasoned with salt, seaweed, soy sauce and sesame
oil.<span style="mso-spacerun: yes;"> </span>I made this one with firm tofu,
sesame oil, chile pepper flakes, sliced scallions, Alaea red Hawaiian sea salt
and fresh <i style="mso-bidi-font-style: normal;">ogo</i>.<span style="mso-spacerun: yes;"> </span>Ogo is a thin purplish-brown seaweed from Hawaii.</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">Seafood Poke</b> – I used
the same seasonings but on baby octopus tentacles and fresh salmon.</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">Fried Rice</b> – This
is a Filipino version of fried rice.<span style="mso-spacerun: yes;"> </span>To
steamed white rice I added: minced garlic, diced pork, diced chicken, sliced
Chinese sausage, peas and carrots, soy sauce, ground white pepper, and strips
of egg omelet.</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;">Not pictured are: Shoyu Chicken, Chuka Salad (seaweed and
sesame seeds), and sliced carved fresh pineapples.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;">I love planning for a party, particularly if there is a
theme.<span style="mso-spacerun: yes;"> </span>It is exciting to research dishes
and traditions and put together a menu!<span style="mso-spacerun: yes;">
</span>This is a great way to get to know someone else’s culture.<span style="mso-spacerun: yes;"> </span>In this case Hawaiian culture as we know it
today is a mélange of different ethnicities. <span style="mso-spacerun: yes;"> </span>First of course are the Polynesians who came
to the islands from the Marquesas, and later from Tahiti.<span style="mso-spacerun: yes;"> </span>Then Captain James Cook discovered Kauai in
1778 and a succession of Europeans and Americans followed him.<span style="mso-spacerun: yes;"> </span>The next wave of immigrants followed about
100 years later comprised of Chinese, Japanese, Okinawans, Koreans, Puerto
Ricans, Portuguese from the Atlantic islands, and Filipinos.<span style="mso-spacerun: yes;"> </span>This mixture is reflected in the luaus or
feasts where you may find Okinawan <i style="mso-bidi-font-style: normal;">Konbu
Maki</i> right next to a Portuguese <i style="mso-bidi-font-style: normal;">Vinha
d’Alhos</i>.<span style="mso-spacerun: yes;"> </span>The majority of people
living in Hawaii are <i style="mso-bidi-font-style: normal;">haole, </i>or
mixed.<span style="mso-spacerun: yes;"> </span></span></span></div>
<span style="font-family: Calibri;"><div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<span style="mso-spacerun: yes;"><div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;">As I mentioned above, some of the ingredients I used came
from Hawaii.<span style="mso-spacerun: yes;"> </span>Being a bit of a purist, I
strive to be as authentic as I can.<span style="mso-spacerun: yes;"> </span>And
obtaining authentic ingredients is part of the fun; it’s like a treasure
hunt!<span style="mso-spacerun: yes;"> </span>To obtain these ingredients often
means having to go into ethnic grocery stores which is an adventure in itself
because you’re sure to find new foods and ingredients, and then learn how to
use them!<span style="mso-spacerun: yes;"> </span>It’s a never-ending journey!</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Times New Roman; font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;">So, how far do you go to obtain authentic ingredients?</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Times New Roman; font-size: small;">
</span></div>
</span><div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
</span><div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<div align="justify">
<span style="font-size: small;">
</span></div>
</td></tr>
</tbody></table>
<br />
<br />Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-67087382876817375932013-10-16T09:31:00.002-07:002013-10-16T09:31:33.844-07:00Gratin Dauphinois<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivUtiQ_HwVm25JEdtxm6E4_y4wrtSKOxYmXe40hTB8EcPreYNemvNs4l7jcC3C9OhJRR1L0c2FWqgcVOubq-FHvIzFkRnth577F3YnMF5zH7LXYxgmwI2Sf8EZ2POl8SaSPV7FY3X3C_M/s1600/Gratin+Dauphinois_1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivUtiQ_HwVm25JEdtxm6E4_y4wrtSKOxYmXe40hTB8EcPreYNemvNs4l7jcC3C9OhJRR1L0c2FWqgcVOubq-FHvIzFkRnth577F3YnMF5zH7LXYxgmwI2Sf8EZ2POl8SaSPV7FY3X3C_M/s320/Gratin+Dauphinois_1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Milk, heavy cream, garlic, grated Gruyere, nutmeg, potatoes</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChFuUgU0woZ5wFWTphebxNioYE2dyta6UPlzBZlT1bU-LNQuPm4QwN3GqUObNSX0uItx7MugyXtIHQDv_KY-tT3VRt3r8FWTjw3840-XUHd4OrIpudMOyQV1D2bN1WtBWEE0F27QZlkQ/s1600/Gratin+Dauphinois_2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChFuUgU0woZ5wFWTphebxNioYE2dyta6UPlzBZlT1bU-LNQuPm4QwN3GqUObNSX0uItx7MugyXtIHQDv_KY-tT3VRt3r8FWTjw3840-XUHd4OrIpudMOyQV1D2bN1WtBWEE0F27QZlkQ/s320/Gratin+Dauphinois_2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced potatoes using a mandolin</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkc0pKRl6QZsHH8sgOEwmVKlAgqhy-Y_-8ROmCZ9-a039ESejG4JVayZb4YxeT28fPhlzJ7NF-lXn8bk0Z0R84AGnXenwBXN7U82Xg1o1KhBtFzdE_u7sj3_fHJwhOx3qtu3Z7gP9aCM/s1600/Gratin+Dauphinois_3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkc0pKRl6QZsHH8sgOEwmVKlAgqhy-Y_-8ROmCZ9-a039ESejG4JVayZb4YxeT28fPhlzJ7NF-lXn8bk0Z0R84AGnXenwBXN7U82Xg1o1KhBtFzdE_u7sj3_fHJwhOx3qtu3Z7gP9aCM/s320/Gratin+Dauphinois_3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assembled dish</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfY4TR4Av-MOCCO-ckV5BSaN3F1OhNRE4x05cFIQw775dnYXkHdbU7K0amJ8Ut_4bJsmITSYHejWyOEcE1C0lEoRbD8yB0ublp0QFfVyO5h_0Oggy2PWlFSdbYD1NEXwzyNzYV8BjwPU/s320/Gratin+Dauphinois_4.jpg" width="320" /></div>
<span style="font-family: Times, "Times New Roman", serif; font-size: x-small;">Gratin Dauphinois</span><br />
<span style="font-family: Times; font-size: x-small;"></span><br />
<span style="font-family: Times; font-size: x-small;"></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">There are several versions of this dish from the Dauphine
region of southeastern France.<span style="mso-spacerun: yes;"> </span>Sometimes
they omit topping it with cheese.<span style="mso-spacerun: yes;"> </span>But
actually, <i style="mso-bidi-font-style: normal;">gratin</i> originally referred
to the crispy bits at the bottom of the pan.<span style="mso-spacerun: yes;">
</span>A gratin is usually prepared in a shallow oven-proof dish, and is baked
or broiled, and is served in its baking dish.<span style="mso-spacerun: yes;">
</span>This is commonly called Potato Gratin or Scalloped Potatoes.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Gratin Dauphinois</span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Ingredients:</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 ¼ lbs russet potatoes</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 garlic cloves, crushed</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup grated Gruyère cheese</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Pinch of nutmeg</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ¼ cups heavy cream</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup milk</span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Preheat the oven to 325°F.<span style="mso-spacerun: yes;"> </span>Thinly slice the potatoes with a mandolin or
sharp knife.<span style="mso-spacerun: yes;"> </span>Butter a 9 x 6 ½ inch
ovenproof dish and layer the potatoes, sprinkling the garlic, grated cheese,
nutmeg and seasoning between the layers and leaving a bit of cheese for the
top.<span style="mso-spacerun: yes;"> </span>Pour the cream and milk over the
top and sprinkle the cheese.</span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Bake for 50-60 minutes or until the potatoes are
completely cooked and the liquid absorbed.<span style="mso-spacerun: yes;">
</span>If the top browns too much, cover loosely with foil.<span style="mso-spacerun: yes;"> </span>Leave to rest for 10 minutes before serving.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">***********</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Prior to making this dish I had made Pommes Anna which is
like a simplified version of Gratin Dauphinois.<span style="mso-spacerun: yes;">
</span>All it is is sliced potatoes and melted butter – so simple but so good.<span style="mso-spacerun: yes;"> </span>So when I came to the recipe for Gratin
Dauphinois, I thought, “This must be better!”</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Making this was very easy.<span style="mso-spacerun: yes;">
</span>First I sprayed my ovenproof dish with a cooking spray for easy cleanup
later.<span style="mso-spacerun: yes;"> </span>Then I used a mandolin to slice
the potatoes which is a huge time saver.<span style="mso-spacerun: yes;">
</span>However I grated the cheese and nutmeg myself because then I know that
my ingredients are fresh.<span style="mso-spacerun: yes;"> </span>Note:<span style="mso-spacerun: yes;"> </span>always buy your spices whole and grind them
yourself.<span style="mso-spacerun: yes;"> </span>You not only save money this
way, but are ensured that they are flavorful.<span style="mso-spacerun: yes;">
</span>I used a microplane to grate the nutmeg.<span style="mso-spacerun: yes;">
</span>Layering and baking is the easy part.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The finished dish was thoroughly enjoyed by my family, and
my daughter in particular.<span style="mso-spacerun: yes;"> </span>It was creamy
and cheesy.<span style="mso-spacerun: yes;"> </span>Yummm!<span style="mso-spacerun: yes;"> </span>However, I found the potatoes to be a bit
less tender than I would like.<span style="mso-spacerun: yes;"> </span>The next
time I make this dish I will cover it with foil, and then put it under the
broiler the last 5 minutes to brown the top.<span style="mso-spacerun: yes;">
</span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">How do you make your scalloped potatoes?</span></div>
Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-59924209020401855962013-10-15T22:36:00.001-07:002013-10-15T22:36:20.943-07:00Afritada<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cZCyn_br-jEbV_XpLAC43CAV3h5oVkqCtkN9fsf4dj_meJ4ijDBQq-0HqBD2wDR4n4DWFBl0jCfDRA2eAIkXUcsbR6LM2PMNwbUPBH1Q8dfWW7ZwnaIjyxKsnEwmwuLybv9p9ztqPM4/s1600/Afritada_1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cZCyn_br-jEbV_XpLAC43CAV3h5oVkqCtkN9fsf4dj_meJ4ijDBQq-0HqBD2wDR4n4DWFBl0jCfDRA2eAIkXUcsbR6LM2PMNwbUPBH1Q8dfWW7ZwnaIjyxKsnEwmwuLybv9p9ztqPM4/s320/Afritada_1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Pork Afritada</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYVV5oVHt11KYBH1dzAXGEmCVjvYw98Q2I63i2qMCFdWIY-xcXbQyc7aLztwvMM7QFz_3dGhCdY7Fz2oqRY2MkqexF6a1do2Byh5ozwY1VI0kNhKXlUQoMmv2-yhb8xE4q1upp-yaynU/s1600/Afritada_2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYVV5oVHt11KYBH1dzAXGEmCVjvYw98Q2I63i2qMCFdWIY-xcXbQyc7aLztwvMM7QFz_3dGhCdY7Fz2oqRY2MkqexF6a1do2Byh5ozwY1VI0kNhKXlUQoMmv2-yhb8xE4q1upp-yaynU/s320/Afritada_2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried pork and fried onions</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh192bahXBaLETSXUvB4XGmrBBnO_LrFr8nMU8rxCImLI1NImnNG3KPCxbTveDRr4gbWxPn2Az0fA9UuPLEujeBsJQp-kS6IxFTykstPWrjKFjG51iLQwyBpbak8V8OrsV62nkWiaGD_eU/s1600/Afritada_3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh192bahXBaLETSXUvB4XGmrBBnO_LrFr8nMU8rxCImLI1NImnNG3KPCxbTveDRr4gbWxPn2Az0fA9UuPLEujeBsJQp-kS6IxFTykstPWrjKFjG51iLQwyBpbak8V8OrsV62nkWiaGD_eU/s320/Afritada_3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meat and vegetables simmering in the pot</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"> <img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZ_uD1qQDiPAJfIbO6W8qlVQVsFy0e40dITxPwL_3N1GgGUpSwv5zdJwGE4M80PCzmtmbgVw1eEXLA8pOzztk5HAWcD2lkNsQ2_80e9UTdyNtTvwZCxpBOhMMD1K_zKI5sx9Pf4YicKc/s320/Afritada_4.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Pork Afritada</td></tr>
</tbody></table>
<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This dish is an ode to my Filipino heritage.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The Philippines was ruled by Spain for over 400 years from
1521 through 1898. Another Spanish colony was Mexico, and the Galleon Trade
flourished between Acapulco and Manila for 250 years.<span style="mso-spacerun: yes;"> </span>The galleons brought Chinese silk, porcelain,
ivory and other luxury items bound for Spain.<span style="mso-spacerun: yes;">
</span>Upon return, they brought foodstuffs such as olive oil, potatoes, flour,
chorizo (sausage), and saffron.<span style="mso-spacerun: yes;"> </span>Dishes
made with these ingredients were once only for the elite.<span style="mso-spacerun: yes;"> </span>Now they are more commonly served specially
during birthdays, fiestas and other important occasions.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Pork Afritada</span></b></div>
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<span style="font-family: Calibri;">Ingredients:</span></div>
<br />
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<span style="font-family: Calibri;">3 large onions, cut into eighths</span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 cup plus 2 tablespoons olive oil</span></div>
<br />
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<span style="font-family: Calibri;">6 large potatoes cut into eighths</span></div>
<br />
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<span style="font-family: Calibri;">5 lbs pork, cut into 1 1/2 inch cubes</span></div>
<br />
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<span style="font-family: Calibri;">1 head garlic, cloves crushed</span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">2 mild chiles</span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">4 bay leaves</span></div>
<br />
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<span style="font-family: Calibri;">5 cups diced tomatoes or about 15 plum tomatoes chopped coarsely</span></div>
<br />
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<span style="font-family: Calibri;">½ cup soy sauce</span></div>
<br />
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<span style="font-family: Calibri;">2 large red bell peppers, cut into 1” squares</span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Toss
potato slices in 2 tablespoons of olive oil.<span style="mso-spacerun: yes;">
</span>Bake in 350°F oven on a single layer until golden brown.<span style="mso-spacerun: yes;"> </span>Remove from oven and sprinkle with salt.</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Heat remaining olive oil in a large pot or
wok.<span style="mso-spacerun: yes;"> </span>Fry onions until translucent.<span style="mso-spacerun: yes;"> </span>Using a slotted spoon, remove onions and
drain.<span style="mso-spacerun: yes;"> </span>Return drained oil to pot.</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Brown pork pieces on all sides.<span style="mso-spacerun: yes;"> </span>Transfer to a warm plate.</span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">In same pot, sautée garlic and bay leaves for
about 2 minutes.<span style="mso-spacerun: yes;"> </span>Add tomatoes and mild
chiles and let cook about 5 minutes.<span style="mso-spacerun: yes;"> </span>Add
reserved pork and soy sauce.<span style="mso-spacerun: yes;"> </span>Cook until
tender.<span style="mso-spacerun: yes;"> </span>Stir in red bell pepper,
reserved onions and baked potatoes.<span style="mso-spacerun: yes;">
</span>Season with salt and pepper.</span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">******************</span></div>
<br />
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<span style="font-family: Calibri;">Lately I have been making a lot of French dishes, before
that Italian and other cuisines.<span style="mso-spacerun: yes;"> </span>So yes,
it’s about time to go back to my roots.<span style="mso-spacerun: yes;">
</span>My maternal grandfather served with the US Air Force during World War II
and upon his return he wanted good home-cooked meals.<span style="mso-spacerun: yes;"> </span>My mom told me that she used to make this
dish almost every Sunday, thus she became good at it.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><i style="mso-bidi-font-style: normal;">Afritada</i> means
fried.<span style="mso-spacerun: yes;"> </span>Frying the meat seals the juices
in, helps to develop a beautiful brown color, and creates the basis for <i style="mso-bidi-font-style: normal;">fond</i> – the brown bits at the bottom of
the pan.<span style="mso-spacerun: yes;"> </span>This dish is also popularly
made with chicken.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Unlike most sautéed Filipino food, the onions are fried
first and then removed.<span style="mso-spacerun: yes;"> </span>Frying the
onions infuses the oil which flavors the meat.<span style="mso-spacerun: yes;">
</span>By removing the onions they keep their shape and consistency.<span style="mso-spacerun: yes;"> </span>In the Philippines the potatoes are fried but
I baked them to reduce the oil content.<span style="mso-spacerun: yes;">
</span>Why do I use fresh tomatoes instead of tomato sauce?<span style="mso-spacerun: yes;"> </span>For authenticity’s sake.<span style="mso-spacerun: yes;"> </span>Back then people didn’t just pop open a can of
tomato sauce!<span style="mso-spacerun: yes;"> </span>What kind of
tomatoes?<span style="mso-spacerun: yes;"> </span>Plum tomatoes would be ideal
because they are more meaty, but whatever you have will do.<span style="mso-spacerun: yes;"> </span>I used what was left over from my summer
garden: grapes, Champions, Queen Ann, Black Russian, etc.<span style="mso-spacerun: yes;"> </span>Most versions of this recipe calls for some
water to be added.<span style="mso-spacerun: yes;"> </span>I almost never add
water to a dish because it will only dilute flavors from the meat and
vegetables.<span style="mso-spacerun: yes;"> </span>Besides, the tomatoes will
provide a lot of juice.<span style="mso-spacerun: yes;"> </span>The outcome will
be a rich, thick gravy as befits a proper stew, not a watery soup.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Did you notice how the soy sauce snuck in there?<span style="mso-spacerun: yes;"> </span>Remember, this is a Philippine dish where Spanish
and Chinese influences constantly marry.</span></div>
<br />
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<span style="font-family: Calibri;">I was asked by one reader why my garlic looks like they came
in chunks.<span style="mso-spacerun: yes;"> </span>It is because I buy the
peeled cloves in bulk, run them through the food processor and freeze them in
little resealable snack bags.<span style="mso-spacerun: yes;"> </span>That way,
whenever I need garlic, I just get the little bag from the freezer and cut off what
I approximate to be the amount called for.<span style="mso-spacerun: yes;">
</span>I do the same thing with ginger.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When we had it for dinner, one finicky family member
remarked that the onions were sweet.<span style="mso-spacerun: yes;">
</span>That family member also ate the stew with only the potatoes which I
served on the side instead of mixing them in.<span style="mso-spacerun: yes;">
</span>When I eat this or other Spanish-influenced Filipino dish I usually don’t
eat the potatoes because I would rather let white steamed rice soak up the rich
gravy.<span style="mso-spacerun: yes;"> </span>How could anyone not like this
dish which is redolent with garlic and tomatoes, and studded with sweet onions
and bell peppers?<span style="mso-spacerun: yes;"> </span>The best part about
this dish as with most stews is that it gets better after the first
serving.<span style="mso-spacerun: yes;"> </span>The meat absorbs more of the
flavor as time passes and with each heating.<span style="mso-spacerun: yes;">
</span>Even after all the meat is gone, you’ll still be left with that glorious
gravy!</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">What favorite recipe has been handed down in your family?</span></div>
Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-89836912142260127272013-10-09T09:22:00.001-07:002013-10-09T09:38:13.612-07:00Scones<br />
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<br />
<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qLg9SsiOpt6ZI6IigNcu4knKxVj5Jodog9McsXBrUlobv5E_tP8CbT4l3qaxK1GKXbZ9OJSgYwlfDxGWikmtN0N4AjvbTDGCBeXNDgVsFhZbww97s0Yg8vW7b5yRGmkqQKFhH7L0oDk/s1600/Scones_1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qLg9SsiOpt6ZI6IigNcu4knKxVj5Jodog9McsXBrUlobv5E_tP8CbT4l3qaxK1GKXbZ9OJSgYwlfDxGWikmtN0N4AjvbTDGCBeXNDgVsFhZbww97s0Yg8vW7b5yRGmkqQKFhH7L0oDk/s320/Scones_1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Scones</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9mjzotHOu7dVrSjfJNJ1URFD4ggJxWZ94S5Fb5NhQMfswlgejQWzEZtJmMnT9Ff5dV8EHPQXjjZ6LXgZ5-0LLEHPSzAXPQFs1UbJIvEHGWJPAz1mdWWQCAEDGl6bP0ve2H84UMpyL6Y/s1600/Scones_2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9mjzotHOu7dVrSjfJNJ1URFD4ggJxWZ94S5Fb5NhQMfswlgejQWzEZtJmMnT9Ff5dV8EHPQXjjZ6LXgZ5-0LLEHPSzAXPQFs1UbJIvEHGWJPAz1mdWWQCAEDGl6bP0ve2H84UMpyL6Y/s320/Scones_2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter cut into the flour.<br />
</td></tr>
</tbody></table>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJve-H40E0qRUaEEcAXUdCWJ24A9H_62bLkCF2qR_Frl50mgaPF2SzNQ-J52MqKY-se3PTbOh0EtOyjX2bKdQ4hZ5yjJqRLTHrDkKxkczD7X6n-BfNmuoaPFnZjq-A-RLyLn_4ZwLfY-w/s320/Scones_3.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg and milk mixed in the flour mixture</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0xRllmk-bjDntDTkvs33iRQ1N8x7PnJqKEwsjrub_67Ot0bsIHg2raQQNAX5CLY2AxUIDFUqU3VkaYvlT9QNn8_wE_dk-8aLv0X9RTbiygyHxsnXzS3TW8OLM-DzY5fTpLKZLkeq3DI/s320/Scones_4.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kneaded dough</td></tr>
</tbody></table>
<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsoqsdHKkiOx6vhsyuU3T_ubXA0RZ91DpQxNJQZ3aC8keVr4uR29MoqoDdlfR3bIlIQ-EaG8qsxHb8uHl3B6YPaTt4XGisvRsLs1PhDYsZZD4chmkXKXOmRQSSITcRobedGZeSYnXLBQ/s320/Scones_5.jpg" /><br />
<span style="font-size: x-small;">Dough cut into wedges</span><br />
<span style="font-size: x-small;"></span><br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLPECbtDTtjD6AEyhVm8ssDbiuzFxNNfXESOiuBswqU3zadpBBng4aqbSgheT2BIiVVSGpiT5S1Clxm2OKBFskWnpDsuzDjMptKyjBHqQlWDCtkD2c7JP5n0FRsrXQPNOkVo_dMUlTXo/s1600/Scones_6.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLPECbtDTtjD6AEyhVm8ssDbiuzFxNNfXESOiuBswqU3zadpBBng4aqbSgheT2BIiVVSGpiT5S1Clxm2OKBFskWnpDsuzDjMptKyjBHqQlWDCtkD2c7JP5n0FRsrXQPNOkVo_dMUlTXo/s320/Scones_6.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scones with Passion Fruit Jam</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Whenever I make my jams the first thing that comes to mind
is having them with scones.<span style="mso-spacerun: yes;"> </span>A scone is a
quick bread, not a pastry, and is leavened with baking powder, not yeast.<span style="mso-spacerun: yes;"> </span>It is most often associated with the <i style="mso-bidi-font-style: normal;">cream tea</i> or <i style="mso-bidi-font-style: normal;">Devonshire tea</i>.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Scones</span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Ingredients:</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 cups all-purpose flour</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup white sugar</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">5 teaspoons baking powder</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon salt</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¾ cup butter, cut into ½ inch squares, frozen</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 egg, beaten</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup milk</span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Preheat
oven to 400°F.<span style="mso-spacerun: yes;"> </span>Lightly grease a baking
sheet.</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">In a large bowl, combine flour, sugar, baking powder,
and salt.<span style="mso-spacerun: yes;"> </span>Cut in frozen butter.<span style="mso-spacerun: yes;"> </span>Mix the egg and milk in a small bowl, and
stir into flour mixture until moistened.</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Turn dough out onto a lightly floured surface,
and kneed briefly.<span style="mso-spacerun: yes;"> </span>Roll dough out into a
½ inch thick round.<span style="mso-spacerun: yes;"> </span>Cut into 8 wedges,
and place on the prepared baking sheet.</span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Bake 1 minute in the preheated oven, or until
golden brown.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">**********************</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I freeze the butter so that when mixed into the dough and
baked it retains its form.<span style="mso-spacerun: yes;"> </span>As the dough
bakes, the butter melts and creates little air pockets which keep the scones
from becoming too dense.<span style="mso-spacerun: yes;"> </span>When kneading
the dough be gentle for tender scones.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I like this basic recipe for my jams and other creations
because it is a good background for the fruit flavors.<span style="mso-spacerun: yes;"> </span>Of course you may add dried currants or
raisins, orange or lemon zest, or even some herbs for a more savory
flavor.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Once you bite into this crumbly buttery cake, you’ll always
want to have scones with your butter, jam or Meyer Lemon Curd.<span style="mso-spacerun: yes;"> </span>So when are you going to join me for
breakfast…or tea?</span></div>
Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com1tag:blogger.com,1999:blog-7873338084658855074.post-57542513160265134432013-10-05T20:47:00.000-07:002013-10-05T20:49:48.867-07:00Poulet Vallee d'Auge<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf64NjcopGfO7yP1I_jbA3HqGDzEQP8sOoA74fNtyRvbAYmW-QaqwmkOMNflmYThjFMKjFPUrakbybFHrh8qz0zBRACAJgQlAr3S0uZxI0AlOAMYylGFyJ0u0u5dB8g4-u8Dzp2ESe-5Q/s1600/Poulet+Vallee+d'Auge_1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf64NjcopGfO7yP1I_jbA3HqGDzEQP8sOoA74fNtyRvbAYmW-QaqwmkOMNflmYThjFMKjFPUrakbybFHrh8qz0zBRACAJgQlAr3S0uZxI0AlOAMYylGFyJ0u0u5dB8g4-u8Dzp2ESe-5Q/s320/Poulet+Vallee+d'Auge_1.jpg" width="295" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken browned in butter</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwl1q8Hs6lHKzS1BLoTMV0t8l57TDUdg2RdFFyMv148LX1o9wyz8Q47REp3FlaOIrnoNcVUfJ71R1eXFLSsUvh00qnBWP_g8CEIoHbR-DzjjWGWWjsAMLDAYKj1QhzL_Sr7QvslY7yho8/s1600/Poulet+Vallee+d'Auge_2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwl1q8Hs6lHKzS1BLoTMV0t8l57TDUdg2RdFFyMv148LX1o9wyz8Q47REp3FlaOIrnoNcVUfJ71R1eXFLSsUvh00qnBWP_g8CEIoHbR-DzjjWGWWjsAMLDAYKj1QhzL_Sr7QvslY7yho8/s320/Poulet+Vallee+d'Auge_2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onions, leeks, apples and celery</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4CVr9sXeS2AM_9T3z7CzYPE2wqBwVIZLQIB1Oi9LcpSznUUiK9okqqv4WQ5wwtOw-3EsLNoQyd7hbzQ0s4A05hPeF00jcxcZ5FNGXuZo9tJSztJrXKaDUmWMlLloopNL68H4EWzp_t4/s320/Poulet+Vallee+d'Auge_3.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flames after pouring in brandy</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQo8v5eA2gccYRnVWKiaEXeDV6zl1ZswC-Yp-5pSgy2-eLPDs1cw3x9BkT5VJVLnjUglVxjx9ROar9VBDjZlGuxiCFc06KKZsx-QYWR9MjfBKIk97lCXAjlEdCrwowYhsiSup0GbOSQZ4/s320/Poulet+Vallee+d" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken braising</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img auge_5.jpg="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Zv7ekhQzDDGu04XrZon2C72Vm3vN3c7QWVqVB1ptRVQ2_X_H296nS-57zdzUgf86KUsEknYrRev0eFAlTL94JhtkLr1R_GAe-9ScYaRL7k9LQrO4u_32cTdgZHJlnRKO-WPIFsLHQaI/s320/Poulet+Vallee+d" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushrooms sauteeing in butter</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img auge_6.jpg="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYnGYOjnjjRiyk1_vbMoaQPmitgUssoISnPvNUSRgtrn9OMj3kFicW3tOxt8gbufaVnXHxuG4zwRZ9ymmPtvf69iZ6uZs1VNwFVuwfheXv4iDQmf7JDuRXr2FQ8tMY4Ki-9KhXRsUoog/s320/Poulet+Vallee+d" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apples sauteed in butter</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img auge_7.jpg="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79AcU_J5kjGkzIgVznodZqsq4qVaI-LOHmM4zjY4UxoVR3KDmdRzVj1dRdxvXC9Dc-WR3aplTBrNl79q0J5qY-D90MrxaRFEpJfuu_2nOtKMQ8w6VC0gka-BKRL4-nQm1LA6JYZ6Wiqc/s320/Poulet+Vallee+d" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poulet Vallee d'Auge<br />
<br />
<br />
<br />
<br />
<span style="font-size: small;">
</span><br />
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<span style="font-family: Calibri; font-size: small;">This dish is named for the apple-growing region in Normandy,
France although it is popular in Brittany as well.<span style="mso-spacerun: yes;"> </span>It is the same place where Calvados, the
apple brandy originates.<span style="mso-spacerun: yes;"> </span>Both
ingredients appear in this dish which has a rich and creamy sauce.<span style="mso-spacerun: yes;"> </span>If you hear it referred to as <i style="mso-bidi-font-style: normal;">Poulet au Cidre</i>, it means the chicken
was cooked in apple cider rather than chicken stock.</span></div>
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<span style="font-size: small;">
</span></div>
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<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri; font-size: small;"> </span></o:p></b></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: small;">Poulet Vallée d’Auge</span></b></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">Ingredients:</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">5 lbs chicken</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">3 apples</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">1 ½<span style="mso-spacerun: yes;"> </span>tablespoons lemon juice</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">1 leek, white and pale-green parts only, halved lengthwise, sliced
crosswise ¼” thick</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">2 ½ oz butter</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">2 shallots, finely chopped</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">½ celery stalk, finely chopped</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">1 tablespoon all-purpose flour</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">4 sprigs thyme</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">2 bay leaves</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">1/3 cup Calvados or brandy</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">1 ½ cups chicken stock</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">½ lb crimini (baby bella) mushrooms, trimmed, halved</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">1/3 cup crème fraîche</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri; font-size: small;"> </span></o:p></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">Directions:</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: small;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>If using
a whole chicken, cut it into eight pieces.<span style="mso-spacerun: yes;">
</span>If using breasts with ribs attached, cut them into half.</span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">Peel and core the apples.<span style="mso-spacerun: yes;"> </span>Finely chop half of one apple and cut the
rest into 12 wedges.<span style="mso-spacerun: yes;"> </span>Toss the apple slices
<span style="mso-spacerun: yes;"> </span>in the lemon juice.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">Heat half of the butter in a large pan, then add
the chicken pieces, skin side down, and cook until golden.<span style="mso-spacerun: yes;"> </span>Turn over and cook for another 5 minutes.<span style="mso-spacerun: yes;"> </span>Lift the chicken out of the pan and tip away
the fat.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">Heat 1 tablespoon more butter in the same pan,
add the onion, leeks, celery and chopped apple and fry over moderate heat for 5
minutes without browning.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">Remove from heat.<span style="mso-spacerun: yes;"> </span>Sprinkle flour over the vegetables and stir
in.<span style="mso-spacerun: yes;"> </span>Add the Calvados, and ignite with a
long match or lighter. After flames die down, return to the heat.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Gradually
stir in the chicken stock.<span style="mso-spacerun: yes;"> </span>Bring to the
boil, return the chicken to the pan, cover and simmer gently for 15 minutes, or
until the chicken is tender and cooked through.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">6.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">In the meantime, heat the remaining butter in a
small frying pan.<span style="mso-spacerun: yes;"> </span>Add the apple wedges
and fry over moderate heat until browned and tender.<span style="mso-spacerun: yes;"> </span>Remove from the pan and keep warm.<span style="mso-spacerun: yes;"> </span>Do the same with the mushrooms.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">7.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">Remove the chicken from the pan and keep
warm.<span style="mso-spacerun: yes;"> </span>Skim the excess fat from the
cooking liquid.<span style="mso-spacerun: yes;"> </span>Add the crème fraîche,
bring to the boil and boil for 4 minutes, or until the sauce is thick enough to
lightly coat the back of a wooden spoon.<span style="mso-spacerun: yes;">
</span>Season and pour over the chicken.<span style="mso-spacerun: yes;">
</span>Serve with the apple wedges and mushrooms.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri; font-size: small;"> </span></o:p></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;">*******************</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;">Although I’m not a big fan of sweet and savory together I
decided to try this dish because I’ve always wanted to flambé.<span style="mso-spacerun: yes;"> </span>No, I’m not a pyromaniac; I just wanted to
see how long alcohol in food burns, and what happens to the food as the alcohol
burns.<span style="mso-spacerun: yes;"> </span>I was not disappointed.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;">I cooked this dish while my son and his girlfriend were
visiting.<span style="mso-spacerun: yes;"> </span>Actually, I was teaching her
how to make jam.<span style="mso-spacerun: yes;"> </span>I found a recipe for
Poulet Vallée d’Auge in my French cookbook (<i style="mso-bidi-font-style: normal;">The
Food of France A Journey for Food Lovers</i>) a couple of weeks ago, and then a
few days before I made the dish when I opened my October issue of <i style="mso-bidi-font-style: normal;">Bon Appetít</i>, there was a recipe for the
same dish (but with more ingredients and the directions slightly different) by
Mimi Thorisson.<span style="mso-spacerun: yes;"> </span>How serendipitous is
that!<span style="mso-spacerun: yes;"> </span>I liked the simplicity of one and
the detail of the other so I decided to combine the two and make it my
own.<span style="mso-spacerun: yes;"> </span></span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;">While the chicken was browning in the butter, Jen kept
saying how good it smelled.<span style="mso-spacerun: yes;"> </span>Indeed, it
was very fragrant.<span style="mso-spacerun: yes;"> </span>Jen helped me make
the dish while she told me of their culinary adventures.<span style="mso-spacerun: yes;"> </span>I kept going back and forth between the two
recipes trying to marry them which was very interesting.<span style="mso-spacerun: yes;"> </span>When it came time to pour the brandy into the
pot with the vegetables, I had Jen take the pictures.<span style="mso-spacerun: yes;"> </span>After I poured the brandy, I lit it with a
utility all-purpose lighter like the one I use when grilling.<span style="mso-spacerun: yes;"> </span>Immediately, the dish went up in flames!<span style="mso-spacerun: yes;"> </span>Neither recipe said what to do while the
alcohol burned.<span style="mso-spacerun: yes;"> </span>When I saw that the bay
leaves caught fire I started to stir the ingredients. <span style="mso-spacerun: yes;"> </span>And it kept on burning.<span style="mso-spacerun: yes;"> </span>So I kept stirring, and Jen kept taking
pictures.<span style="mso-spacerun: yes;"> </span>Thank goodness I was using a 5
quart pot.<span style="mso-spacerun: yes;"> </span>Finally the flames died down,
and we continued with the recipe.<span style="mso-spacerun: yes;"> </span></span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;">Have you ever flambéed?<span style="mso-spacerun: yes;">
</span>What was the dish?<span style="mso-spacerun: yes;"> </span>If you haven’t,
would you like to try it?</span></div>
<span style="font-size: small;">
</span><br />
</td></tr>
</tbody></table>
<br />
<br />Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-35370533878496633642013-10-02T22:07:00.002-07:002013-10-02T22:07:25.958-07:00Beef Carbonnade<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BgO4G0PScwDxI_uaIOBE7t0ienBTTENduepH2U0RvsJrlBa0AC1c5sBKiX1yf-EA6Iw9qLN1gKvRPtvt2JVRUUqEHHdMnxm_jA4GSorsVQbE7g25-RVJyqyNALH-wz6twtRKXVUaSPQ/s1600/Beef+Carbonnade_1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BgO4G0PScwDxI_uaIOBE7t0ienBTTENduepH2U0RvsJrlBa0AC1c5sBKiX1yf-EA6Iw9qLN1gKvRPtvt2JVRUUqEHHdMnxm_jA4GSorsVQbE7g25-RVJyqyNALH-wz6twtRKXVUaSPQ/s320/Beef+Carbonnade_1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Beef Carbonnade including browned beef</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSmasb6u6TZ9J9-rFg_-k7bfc-iEcUoNe85776yYHXNc75B-fMguI1VkOR4kCjym3mDBLQq2d3yjIIsrnFNhgU0norHjM8wwsTXVXFf4LUTT2L-U6I0GEJKYwjYyTcFzgNjJkJoGgSZe0/s1600/Beef+Carbonnade_2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSmasb6u6TZ9J9-rFg_-k7bfc-iEcUoNe85776yYHXNc75B-fMguI1VkOR4kCjym3mDBLQq2d3yjIIsrnFNhgU0norHjM8wwsTXVXFf4LUTT2L-U6I0GEJKYwjYyTcFzgNjJkJoGgSZe0/s320/Beef+Carbonnade_2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramelizing onions and garlic</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcaNRPzZOs5ld6UD_OJJr36cQJy66QsRMt7E-pzT29NvQe9G5XSip2KFEhgpCWRcMXagD3k54KqdIIiIFNtWpEAKtKMlcfIBm9xKU-KRwsMkx6zzF7EHKmHciBvPNkUAYjr2S-ja0eGY/s320/Beef+Carbonnade_3.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking flour and beer</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYMv6hBfU0P_6p5jI-icAFmiUa6dBWIJq6qD5Hfl48L2UCVdD6EWpjo2xyvNlOBuuzQo2bliYptrozVqCM23ZbUcHUT7YBXE4afy-pEPvqarNboJx6aA8NFOWKWxPhf4ePGeRpdKQEGo/s320/Beef+Carbonnade_4.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layering beef, onions, and herbs</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZ_-W2cCeVtrZaEEXCZ-GxvJ5xANyorO7Sq_ASvHxqBXz13pH9lZkesiu_qAgtiBTFbgFHkjCuCnARQaARtlVZjb7XeNAYT3WCL7TQrzDcnVrl1PiBV2vqK4nOZcLHgyOmS-FDBpywzQ/s320/Beef+Carbonnade_5.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pouring beer mixture into beef and onions</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtJ2rZvxfCjjWi7U3MRFH1vyqZPcLa2IclPmFbrRLfXtVs5-br-PiP7kCFHJc_h-UIyelrDAiu3r90LC04eNBCz7MOF0KNrvWVJosE3NP6vnKsQjBf1pNqqYzpanj8rPJFzYM6Qcb7pE/s320/Beef+Carbonnade_6.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dijon mustard croutons atop stew</td></tr>
</tbody></table>
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<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuryAGrju6sIk4-vZB4IfX12vn1rqJZHKCA7f3-cAigZcU_3bIJrxEFNAA2dcGjPYA7-pNKS3vPUSCZBgZReaBJlp2XktH0ugFvRS1gHokH3QnOlcqAKAVhdNbwNdY-LoMDTIJiY7jdM/s320/Beef+Carbonnade_7.jpg" /> <span style="font-family: Times, "Times New Roman", serif; font-size: x-small;">Beef Carbonnade</span><br />
<br />
<br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><i style="mso-bidi-font-style: normal;">Carbonnade a la
Flamande</i> is, as the name implies, a Flemish dish.<span style="mso-spacerun: yes;"> </span>However, it is also traditional throughout
the north of France.<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Carbonnade</i> means “charcoal cooked” but
this is a rich oven-cooked stew of beef in beer.<span style="mso-spacerun: yes;"> </span>This rich stew was the perfect dinner to
greet autumn.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This recipe is adapted from <i style="mso-bidi-font-style: normal;">The Food of France</i>, <i style="mso-bidi-font-style: normal;">A Journey
for Food Lovers.</i></span></div>
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<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri;"> </span></o:p></b></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Beef Carbonnade</span></b></div>
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<span style="font-family: Calibri;">Ingredients:</span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 oz butter</span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">3 tablespoons cooking oil</span></div>
<br />
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<span style="font-family: Calibri;">2 ½ lbs beef chuck steak</span></div>
<br />
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<span style="font-family: Calibri;">2 cups chopped onions</span></div>
<br />
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<span style="font-family: Calibri;">1 teaspoon crushed garlic</span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 teaspoon brown sugar</span></div>
<br />
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<span style="font-family: Calibri;">1 tablespoon all-purpose flour</span></div>
<br />
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<span style="font-family: Calibri;">2 cups beer (bitter or stout)</span></div>
<br />
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<span style="font-family: Calibri;">2 bay leaves</span></div>
<br />
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<span style="font-family: Calibri;">4 sprigs of thyme</span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<span style="font-family: Calibri;">Croutons:</span></div>
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<span style="font-family: Calibri;">6-8 slices baguette</span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Dijon mustard</span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<span style="font-family: Calibri;">Directions:</span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Preheat
oven to 300°F.<span style="mso-spacerun: yes;"> </span>Melt the butter in a
large pan with a tablespoon of oil.<span style="mso-spacerun: yes;">
</span>Brown the meat in batches over high heat and then transfer to a plate.</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Add another tablespoon of oil to the pan and add
the onions.<span style="mso-spacerun: yes;"> </span>Cook over moderate heat for
10 minutes, then add the garlic and sugar and cook for another 5 minutes, adding
more oil if necessary.<span style="mso-spacerun: yes;"> </span>Remove onions to another
plate.</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Reduce heat to low and pour in any juices that
have drained from the browned meat if any, then stir in the flour.<span style="mso-spacerun: yes;"> </span>Remove from the heat and stir in the beer, a
little at a time.<span style="mso-spacerun: yes;"> </span>The beer will
foam.<span style="mso-spacerun: yes;"> </span>Return to the heat and let the
mixture gently simmer and thicken.<span style="mso-spacerun: yes;"> </span>Season
with salt and pepper.</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Layer the meat and onion in a casserole dish,
tucking the bay leaves and sprigs of thyme between the layers and season with
salt and pepper as you go.<span style="mso-spacerun: yes;"> </span>Pour the
liquid over the meat, cover with a lid and cook in the oven for 2 ½ - 3 hours,
or until the meat is tender.</span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">To make the croutons, preheat the grill or
broiler.<span style="mso-spacerun: yes;"> </span>Lightly toast the baguette on
both sides, then spread one side with mustard.<span style="mso-spacerun: yes;">
</span>Arrange on top of the carbonnade, mustard side up, and place the whole
casserole under the grill for a minute.</span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">***********************</span></div>
<br />
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<span style="font-family: Calibri;">I was drawn to this recipe for 3 reasons:<span style="mso-spacerun: yes;"> </span>I love the bold flavor of beef, the picture
made my mouth water, and the Dijon mustard croutons piqued my interest.</span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">As I was browning the beef, my father-in-law kept coming into the
kitchen and exclaiming, “Mmmm, that smells good!”<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">The recipe says to return the juices from the browned meat into the pan.<span style="mso-spacerun: yes;"> </span>Unfortunately, my beef did not yield any
juices probably because it was so lean.<span style="mso-spacerun: yes;">
</span>So I just used a tablespoon of oil and stirred the flour in.<span style="mso-spacerun: yes;"> </span>As the stew simmered in the oven, the aroma
was wafting throughout the house.<span style="mso-spacerun: yes;"> </span>My
family couldn’t wait to eat!<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">It was definitely worth the wait.<span style="mso-spacerun: yes;">
</span>The beef was so tender it melted in my mouth.<span style="mso-spacerun: yes;"> </span>My mother-in-law remarked that the onions
were deliciously caramelized.<span style="mso-spacerun: yes;"> </span>We all
agreed that the flavors came together perfectly.<span style="mso-spacerun: yes;"> </span>And the Dijon mustard croutons?<span style="mso-spacerun: yes;"> </span>Oh, they were great!<span style="mso-spacerun: yes;"> </span>The Dijon mustard cut through the richness of
the stew and provided a nice crunch.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">This was definitely a winner and my family has already asked for it
again.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">What dish did you make to greet fall?</span></div>
Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-5051557407970914572013-09-22T23:05:00.001-07:002013-09-23T02:22:05.148-07:00Beef Pastrami<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNy2Rl5UPXEQr-8kOshMovJrq28GuaqkHfNwULMK4UF1xjE2oHPwzg-NgFX-qb7JyuKbzO5rvwimkZNFM-P1SiAMfZqgEW1x8yksbhnFlaYz2ELnFHDrek2iZ80kIzKKk2K8KpPH2y9AY/s1600/Beef+Pastrami_1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNy2Rl5UPXEQr-8kOshMovJrq28GuaqkHfNwULMK4UF1xjE2oHPwzg-NgFX-qb7JyuKbzO5rvwimkZNFM-P1SiAMfZqgEW1x8yksbhnFlaYz2ELnFHDrek2iZ80kIzKKk2K8KpPH2y9AY/s320/Beef+Pastrami_1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spices for the brine</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18tWJxnjvckEPLuBol70R7hTjc4Ej0rofeqK0unVlDs3E2CkIwAmGsB_QwVNEcJi0InzfQUdcfIMzXELdRYO0ypT4Rb6MlunIweakJsVPE4f2y4Q2gArF_GDKAVlqC84751Y2q1qPU4c/s1600/Beef+Pastrami_2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18tWJxnjvckEPLuBol70R7hTjc4Ej0rofeqK0unVlDs3E2CkIwAmGsB_QwVNEcJi0InzfQUdcfIMzXELdRYO0ypT4Rb6MlunIweakJsVPE4f2y4Q2gArF_GDKAVlqC84751Y2q1qPU4c/s320/Beef+Pastrami_2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing spices with the brine</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuCCnjOrgNmp5rwYMp4nCNq1izUBWIeurb7wM6V1rvUef7iicTdfd7kUsF0o21scUK6AAyyusGJ3HAGjpunzJzyMaxfnGb4LgxtW4PPJqi6slXCdCpMFt7uE_oU89KRJdnwtAgAx6b4ds/s320/Beef+Pastrami_3.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brining the brisket in a bag</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Lkb-_wSg3ay3kktUhFme9PHTCFFAaZFy8cEFpXAzCrjFL7TN_wgiP-SQD5mB3_ywTNA1Z-CjABvrIjpuM2XAqbPZYDH3Fq1dHv4TB-VA9B1l7RBsRG_Hh5ZJAymhFbKsdwHsumfqIuM/s320/Beef+Pastrami_4.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ground pepper and juniper berries</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHDyMWDpPLjuCIw5joYBigJd6ceoUoo-hmWXF21l2pqeCkyt29Z4mh57iQIXlYmcAyjb2O2ldcuDeuHFLTyqOq32SGVVyHt2mQWcgLTAedyGxOtyho5byqKoOHVPMBQSmdAKP8ewgqFE/s320/Beef+Pastrami_5.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brisket encrusted with ground pepper and juniper berries</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptrQrSv71Zj2ZVvukK3ZpwBQeaFSdvKmBAAQjuYua8wvtmTcAyz2nj1H-ZhYlK4NaSAx6JfAfbalVetiumcWLyJP5P6YSU_LEENfu_6wc2inTkoCv-bLuIN4q_rN4w_I_qH9nYLdVF4w/s320/Beef+Pastrami_7.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoking the brisket</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdUKa989k7yDeSt0C9M9YszOBsBIpaYe2mJ2K5QNziAIWMvcYJC7ZOp1w274S6j10SssCmTohH95K4RluRqiWIkcY1dnQN-BXumqTQzemir_xw9tyi1NGl2llrfq-foYVckKxnbNg2f0/s320/Beef+Pastrami_8.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Getting ready to slice the brisket</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5WvSEYUmcnTp7HUKUfI6HC_VsPy9iRvEN9nMHBcqsXVOF2cNPaJ_7zooUdgNsi6nuZrmRPUzOeEHEML0HyhM3VJU5S_VDFFMV__jGCYWdOUCm0oQwJ5f5EeWI3xIokLMk48Kqm54vPY/s320/Beef+Pastrami_9.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful ribbons of flavorful and aromatic pastrami</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUZ0bwYycBIbg8yx5GZlYucSPSNZmjp9AFiQbBwt7zvKkBEJJqfmPGeJ7GOyF6xp1EScl6lUYR37CgAICi6w6fbl_hpre8t0hXT_BJ6sHBG0Vp_OdMsnxSoTojLJXI_mkli2Um1WDIhw/s320/Beef+Pastrami_10.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Pastrami<br />
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</span><br />
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<span style="font-family: Calibri; font-size: small;">So, you may ask, “What brought this about?”<span style="mso-spacerun: yes;"> </span>My mother-in-law did.<span style="mso-spacerun: yes;"> </span>She knows I like to cook and make stuff (like
bacon).<span style="mso-spacerun: yes;"> </span>She asked me how long I’ve
wanted to make pastrami.<span style="mso-spacerun: yes;"> </span>I said, “Oh, a
number of years now.”<span style="mso-spacerun: yes;"> </span>I printed the
recipe almost two years ago but was intimidated by the length of time
involved.<span style="mso-spacerun: yes;"> </span>When I explained that the
brisket is brined for 3 weeks, smoked for 4 hours, and boiled for 2 hours, she
exclaimed, “I have new respect for pastrami!”<span style="mso-spacerun: yes;">
</span>Who would want to do this when it’s so easy to pick up a package from
the grocery store or the deli?<span style="mso-spacerun: yes;"> </span>People
like you and me because we don’t just like to eat; we want to get to get to
know our food at an intimate level.<span style="mso-spacerun: yes;"> </span>We
want to know how it’s made, and how it feels to make it.</span></div>
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</span></div>
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<span style="font-size: small;"><span style="font-family: Calibri;">This recipe is adapted from <i style="mso-bidi-font-style: normal;">Food Network (Emeril Lagasse, 1999).</i></span></span></div>
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</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: small;">Beef Pastrami</span></b></div>
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<span style="font-family: Calibri; font-size: small;">Ingredients:</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">2 tablespoons black peppercorns</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">1 tablespoon plus 2 teaspoons dried thyme</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">6 bay leaves, crumbled</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">2 teaspoons whole cloves</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">¼ cup minced garlic</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">2 teaspoons whole juniper berries, plus 1/3 cup crushed
juniper berries</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">16 cups (about 4 quarts) water</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">¾ cup packed brown sugar</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">¾ kosher salt</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">1 beef brisket (4-5 pounds)</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">2/3 cup coarsely ground pepper</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">Directions:</span></div>
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</span></div>
<div align="justify" class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: small;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Combine
the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries in
a skillet.<span style="mso-spacerun: yes;"> </span>Over low-medium heat and
stirring constantly, dry roast until fragrant, about 1 minute.</span></span></div>
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<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">In a saucepan, over medium heat, combine the
water, brown sugar and salt.<span style="mso-spacerun: yes;"> </span>Bring it to
a boil and stir to dissolve the sugar and salt.<span style="mso-spacerun: yes;">
</span>Remove from the heat and add dry spice mixture and steep for 1 hour.</span></div>
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<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">Place the brisket in a glass or plastic
container.<span style="mso-spacerun: yes;"> </span>Pour the seasoned brine to
cover the brisket completely.<span style="mso-spacerun: yes;"> </span>Cover and
refrigerate for 3 weeks, turning the brisket every couple of days.</span></div>
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</span></div>
<div align="justify" class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">Preheat the smoker.</span></div>
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</span></div>
<div align="justify" class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">Combine the crushed juniper berries and ground
black pepper in a shallow dish.<span style="mso-spacerun: yes;"> </span>Using
the palm and heel of your hand, press two-thirds of the berry and pepper
mixture into the brisket.<span style="mso-spacerun: yes;"> </span>Press the
remaining mixture into the other side.</span></div>
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</span></div>
<div align="justify" class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">6.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">Place the brisket in the smoker and smoke for
about 4 hours.<span style="mso-spacerun: yes;"> </span>Remove from the smoker
and cool for 30 minutes.</span></div>
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</span></div>
<div align="justify" class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">7.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">Place the brisket in a large Dutch oven, cover
with water and place over medium heat.<span style="mso-spacerun: yes;">
</span>Bring the liquid to a boil, reduce to a simmer and cook for two hours.</span></div>
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<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri; font-size: small;">8.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri; font-size: small;">Remove from the pan and cool completely.<span style="mso-spacerun: yes;"> </span>Slice into thin slices and serve.</span></div>
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</span></div>
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<span style="font-family: Calibri; font-size: small;">******************</span></div>
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</span></div>
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<span style="font-size: small;"><span style="font-family: Calibri;">The other reason it took me so long to make this was that I
could not find juniper berries.<span style="mso-spacerun: yes;"> </span>I
finally did find it at Whole Foods: $3.25 for a 0.2 oz sachet of organic whole
juniper berries.<span style="mso-spacerun: yes;"> </span>I had to buy about 7
sachets.<span style="mso-spacerun: yes;"> </span>Hmmmm, plus about $20 for the
brisket.<span style="mso-spacerun: yes;"> </span>No wonder these deli meats are
so expensive!<span style="mso-spacerun: yes;"> </span></span></span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">Tip #1: One of the steps I added to this recipe was to dry
roast the spices.<span style="mso-spacerun: yes;"> </span>Cooking with Indian
food has taught me that dry roasting spices heats the oils in the spices and
enhances their flavor.<span style="mso-spacerun: yes;"> </span>Oh, and the
fragrance!<span style="mso-spacerun: yes;"> </span>If you close your eyes you’d
think you were in the middle of the spice market in Marrakesh!</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;">Tip #2:<span style="mso-spacerun: yes;"> </span>Whenever a
recipe calls for marinating, I use re-sealable plastic bags because I can get
all the air out, and the food will always be submerged/surrounded by the
brine.<span style="mso-spacerun: yes;"> </span>Be sure to double or triple the
bags so that even if the first bag leaks you won’t have a mess in the
fridge.<span style="mso-spacerun: yes;"> </span>The thicker “freezer” bags work
best.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;">Tip #3:<span style="mso-spacerun: yes;"> </span>Crushed
juniper berries?<span style="mso-spacerun: yes;"> </span>Emeril didn’t say how
to do that.<span style="mso-spacerun: yes;"> </span>Chopping them by hand
would’ve resulted in little juniper berries all over the kitchen floor.<span style="mso-spacerun: yes;"> </span>So I used my coffee grinder like I do for my
other spices.<span style="mso-spacerun: yes;"> </span>It’s fast and the ground
spices are in one space.<span style="mso-spacerun: yes;"> </span>Since I can’t
wash the grinder I clean it by grinding uncooked rice in between spices.<span style="mso-spacerun: yes;"> </span>Juniper berries have a “piney” fragrance as
they are products of conifers.<span style="mso-spacerun: yes;"> </span>Did you
know that gin is made from juniper berries?</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;">Tip #4:<span style="mso-spacerun: yes;"> </span>No
smoker?<span style="mso-spacerun: yes;"> </span>No problem.<span style="mso-spacerun: yes;"> </span>I don’t have one either so I use my Weber
kettle grill.<span style="mso-spacerun: yes;"> </span>By banking the lit
charcoal on one side of the grill and the food on the other side, it works just
as well.<span style="mso-spacerun: yes;"> </span>See picture above.<span style="mso-spacerun: yes;"> </span>Again, Emeril didn’t specify what wood to
use.<span style="mso-spacerun: yes;"> </span>Since I was working with beef, I
excluded apple which I use for my bacon.<span style="mso-spacerun: yes;">
</span>I thought the mesquite might be too strong, so I decided on hickory.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
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<span style="font-family: Calibri; font-size: small;">Tip #5:<span style="mso-spacerun: yes;"> </span>I
refrigerated the cooked and cooled brisket overnight before slicing.<span style="mso-spacerun: yes;"> </span>This ensured that the meat was compact making
it easier to slice.</span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: small;"><span style="font-family: Calibri;">I was giddy with excitement!<span style="mso-spacerun: yes;">
</span>I sliced the entire brisket before tasting one of the scraps – it was
amazing!!<span style="mso-spacerun: yes;"> </span>The flavor was so complex yet
I was able to pick out the individual tastes of the ground pepper, juniper
berries, and smoke.<span style="mso-spacerun: yes;"> </span>It wasn’t spicy or
salty.<span style="mso-spacerun: yes;"> </span>None of the ingredients overpowered
the others; it was like a symphony of flavors on my tongue!!<span style="mso-spacerun: yes;"> The pictures don't do it any justice; you just have to taste it. And i</span>t was certainly well worth the time and
effort to make this.<span style="mso-spacerun: yes;"> </span></span></span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;">Finally, what am I going to do with 3 ½ lbs of homemade
pastrami?<span style="mso-spacerun: yes;"> </span>A lot of Pastrami on Rye sandwiches for
starters. </span></div>
<div align="justify">
<span style="font-size: small;">
</span></div>
<div align="justify" class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: small;">What dish have you eaten impressed you so much that you had
to make it yourself?</span></div>
<span style="font-size: small;">
</span></td></tr>
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<br />
<br />Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-48025537689713579872013-09-20T21:09:00.000-07:002013-09-20T21:09:00.075-07:00Pork Chops and Braised Red Cabbage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8azuIUprQIuSFq-qCpIentsB8DExlX571Ik9s_Bqj95YGhJcToluHZq2WcD-Ta1V1H-lzy969bXqheZY3LThvVjLhp5G7oufOsAuoCthQHbtEIX2096mnRfjQ9S4D1fGCvV8-7L1gKkw/s1600/Pork+Chops+and+Braised+Red+Cabbage_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8azuIUprQIuSFq-qCpIentsB8DExlX571Ik9s_Bqj95YGhJcToluHZq2WcD-Ta1V1H-lzy969bXqheZY3LThvVjLhp5G7oufOsAuoCthQHbtEIX2096mnRfjQ9S4D1fGCvV8-7L1gKkw/s320/Pork+Chops+and+Braised+Red+Cabbage_1.jpg" width="320" /></div>
<span style="font-size: x-small;">Ingredients for Braised Red Cabbage</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7Bl8FqF5I3GGJNknIgp-4iNcg2oQIWcgHU3zTS_Rkc4nHSVh-IY2215__y9gGun6VHrOs21l5LywBKbZmthFyybgxrDmgF7zmD7hyphenhyphenWneDH0sLf3l05K6fwKm5xV8uxKCKaELbgKlck4/s1600/Pork+Chops+and+Braised+Red+Cabbage_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7Bl8FqF5I3GGJNknIgp-4iNcg2oQIWcgHU3zTS_Rkc4nHSVh-IY2215__y9gGun6VHrOs21l5LywBKbZmthFyybgxrDmgF7zmD7hyphenhyphenWneDH0sLf3l05K6fwKm5xV8uxKCKaELbgKlck4/s1600/Pork+Chops+and+Braised+Red+Cabbage_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7Bl8FqF5I3GGJNknIgp-4iNcg2oQIWcgHU3zTS_Rkc4nHSVh-IY2215__y9gGun6VHrOs21l5LywBKbZmthFyybgxrDmgF7zmD7hyphenhyphenWneDH0sLf3l05K6fwKm5xV8uxKCKaELbgKlck4/s320/Pork+Chops+and+Braised+Red+Cabbage_2.jpg" width="320" /></a></div>
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R<span style="font-family: Times, "Times New Roman", serif; font-size: x-small;">ed cabbage, apples and sage</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLjPoepc7rOP5vFv_ALwsw9xzdTwPnXDmk4UhfrD0gSgaCOxTQopCDIQ1GGuDESfYkPmHnMPkL9vI4GRiT7RG_Dq1v3BPSQrprZ0z190aF68YaineiKZbH2IWnzSRt-r-8nM0o_Jej4U/s1600/Pork+Chops+and+Braised+Red+Cabbage_3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLjPoepc7rOP5vFv_ALwsw9xzdTwPnXDmk4UhfrD0gSgaCOxTQopCDIQ1GGuDESfYkPmHnMPkL9vI4GRiT7RG_Dq1v3BPSQrprZ0z190aF68YaineiKZbH2IWnzSRt-r-8nM0o_Jej4U/s320/Pork+Chops+and+Braised+Red+Cabbage_3.jpg" width="320" /></div>
<span style="font-size: x-small;"> Red Braised Cabbage</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqx0X_7_UUUnQQoTPxiQIQuemePSQY4ZsPD3jYQ4hjtu31RmuiiqWyxl4Wcfw_6NMAGXfXIm3A2iZEY2Z-sxlto36YmmYVnKn5XE_si2LmzEdCbRCcbpFP5AvGMW6yZR8iwVha1jgKdyk/s1600/Pork+Chops+and+Braised+Red+Cabbage_4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqx0X_7_UUUnQQoTPxiQIQuemePSQY4ZsPD3jYQ4hjtu31RmuiiqWyxl4Wcfw_6NMAGXfXIm3A2iZEY2Z-sxlto36YmmYVnKn5XE_si2LmzEdCbRCcbpFP5AvGMW6yZR8iwVha1jgKdyk/s1600/Pork+Chops+and+Braised+Red+Cabbage_4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqx0X_7_UUUnQQoTPxiQIQuemePSQY4ZsPD3jYQ4hjtu31RmuiiqWyxl4Wcfw_6NMAGXfXIm3A2iZEY2Z-sxlto36YmmYVnKn5XE_si2LmzEdCbRCcbpFP5AvGMW6yZR8iwVha1jgKdyk/s320/Pork+Chops+and+Braised+Red+Cabbage_4.jpg" width="320" /></a><br />
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<span style="font-size: x-small;">Ingredients for Pork Chops</span><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RTnpQhj2FfyQDI9jaaDRb4ZuLgiSLs_E0hxfII2ibX_44uhU4PrUKj_mbD_R85boeNt1HT8UFpwycCuspD1uSnMGhQe0GK6maTmcNzZEubX-i7hGUs89djKd_gv3F91Mazss54-AU2g/s320/Pork+Chops+and+Braised+Red+Cabbage_5.jpg" /><br />
<span style="font-size: x-small;">Browning pork chops in butter</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrjn3eX-UciX3G8EqzlCBmzM-g2mVkI3ticBWIS_JGQ6lzA2_BwmzZvBsij8kuTxtPiB530_d8OMNaDpQm6JuQHh0Q3mMGVhAJN3z1pey2CYqO0Y7zClxQMq3qLgnA8qyddNobPkYP-I/s1600/Pork+Chops+and+Braised+Red+Cabbage_6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrjn3eX-UciX3G8EqzlCBmzM-g2mVkI3ticBWIS_JGQ6lzA2_BwmzZvBsij8kuTxtPiB530_d8OMNaDpQm6JuQHh0Q3mMGVhAJN3z1pey2CYqO0Y7zClxQMq3qLgnA8qyddNobPkYP-I/s320/Pork+Chops+and+Braised+Red+Cabbage_6.jpg" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHLQQkz2jwr4jh_00UTVGrrG4z5p9WjUn_BUw0O9Y0Gc8uCuCuA-Kbr3UEoO_12ZJWQbH3IKhhW_sbamAag7zDR2VtWSEGlCzjvZko4R49cQvV0IpDkccQ2ixuDXU_lcS70M0kBbNrJE/s1600/Pork+Chops+and+Braised+Red+Cabbage_7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHLQQkz2jwr4jh_00UTVGrrG4z5p9WjUn_BUw0O9Y0Gc8uCuCuA-Kbr3UEoO_12ZJWQbH3IKhhW_sbamAag7zDR2VtWSEGlCzjvZko4R49cQvV0IpDkccQ2ixuDXU_lcS70M0kBbNrJE/s1600/Pork+Chops+and+Braised+Red+Cabbage_7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> <span style="font-size: x-small;">Stirring butter, wine, mustard, broth and cream</span></div>
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<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHLQQkz2jwr4jh_00UTVGrrG4z5p9WjUn_BUw0O9Y0Gc8uCuCuA-Kbr3UEoO_12ZJWQbH3IKhhW_sbamAag7zDR2VtWSEGlCzjvZko4R49cQvV0IpDkccQ2ixuDXU_lcS70M0kBbNrJE/s320/Pork+Chops+and+Braised+Red+Cabbage_7.jpg" width="320" /> <span style="font-size: x-small;">Pork Chops in Mustard Cream Sauce</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzx4ARapN9IYVVmEtnc3zs4BMFKGYL8QOfaobfn6B9MFYo-QQiFqJR8Axmj6ouJWhM1djla0MBwOeGZRjrlZEnHSARTxh5X256gPC6Jl79_OiFOUiGLunmKcz7CdTvSFzdxMfyykRtaI/s1600/Pork+Chops+and+Braised+Red+Cabbage_8.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzx4ARapN9IYVVmEtnc3zs4BMFKGYL8QOfaobfn6B9MFYo-QQiFqJR8Axmj6ouJWhM1djla0MBwOeGZRjrlZEnHSARTxh5X256gPC6Jl79_OiFOUiGLunmKcz7CdTvSFzdxMfyykRtaI/s320/Pork+Chops+and+Braised+Red+Cabbage_8.jpg" width="320" /></a></div>
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<span style="font-size: x-small;">Pork Chop and Braised Red Cabbage</span><br />
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<span style="font-family: Calibri;">I know this sounds Austrian-German but I found it in my
French cookbook and figured I wanted to try it.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Pork Chops with
Braised Red Cabbage</span></b></div>
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<span style="font-family: Calibri;">Ingredients:</span></div>
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<span style="font-family: Calibri;">Braised Red Cabbage</span></div>
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<span style="font-family: Calibri;">2 tablespoons butter</span></div>
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<span style="font-family: Calibri;">1 onion, finely chopped</span></div>
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<span style="font-family: Calibri;">1 garlic clove, crushed</span></div>
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<span style="font-family: Calibri;">1 small red cabbage, shredded</span></div>
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<span style="font-family: Calibri;">1 dessert apple, peeled and sliced</span></div>
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<span style="font-family: Calibri;">1/3 cup red wine</span></div>
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<span style="font-family: Calibri;">1 tablespoon red wine vinegar</span></div>
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<span style="font-family: Calibri;">¼ teaspoon ground cloves</span></div>
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<span style="font-family: Calibri;">1 tablespoon finely chopped sage</span></div>
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<span style="font-family: Calibri;">Pork Chops</span></div>
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<span style="font-family: Calibri;">1 tablespoon butter</span></div>
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<span style="font-family: Calibri;">(4) 7-oz. pork chops, trimmed</span></div>
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<span style="font-family: Calibri;">1/3 cup white wine</span></div>
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<span style="font-family: Calibri;">1 2/3 cups chicken broth</span></div>
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<span style="font-family: Calibri;">3 tablespoons heavy cream</span></div>
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<span style="font-family: Calibri;">1 ½ tablespoons Dijon mustard</span></div>
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<span style="font-family: Calibri;">4 sage leaves</span></div>
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<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">To braise the cabbage, put the clarified butter
in a large saucepan, add the onion and garlic and cook until softened but not
browned.<span style="mso-spacerun: yes;"> </span>Add the cabbage, apple, wine,
vinegar, cloves and sage and season with salt and pepper.<span style="mso-spacerun: yes;"> </span>Cover the pan and cook for 30 minutes over
very low heat.<span style="mso-spacerun: yes;"> </span>Uncover the pan and cook,
stirring, for a further 5 minutes to evaporate any liquid.</span></div>
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<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Meanwhile, heat the clarified butter in a frying
pan; season the chops well on both sides.<span style="mso-spacerun: yes;">
</span>Add the wine and stock, cover and simmer for 20 minutes, or until the
pork is tender.</span></div>
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<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Remove the chops from the frying pan and strain
the liquid.<span style="mso-spacerun: yes;"> </span>Return the liquid to the
pan, bring to a boil and cook until reduced by two-thirds.<span style="mso-spacerun: yes;"> </span>Add the cream and mustard and stir over very
low heat without allowing it to boil, until the sauce has thickened
slightly.<span style="mso-spacerun: yes;"> </span>Pour over the pork chops and
garnish with sage.<span style="mso-spacerun: yes;"> </span>Serve with the red
cabbage.</span></div>
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<span style="font-family: Calibri;">The original recipe called for clarified butter which enables
you to cook it at high temperatures without burning.<span style="mso-spacerun: yes;"> </span>You can deal with this in one of three
ways:<span style="mso-spacerun: yes;"> </span>1) clarify the butter yourself by skimming
the fat off while heating in a pan; 2) buy it (<i style="mso-bidi-font-style: normal;">ghee</i> in Indian grocery stores); or, 3) forget about it and just use
regular butter.<span style="mso-spacerun: yes;"> </span>Just keep an eye on it
to make sure it doesn’t burn.</span></div>
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<span style="font-family: Calibri;">The braised red cabbage is of course reminiscent of
sauerkraut but it was more sweet than sour.<span style="mso-spacerun: yes;">
</span>Sautéing it in butter removed any trace of bitterness from the cabbage, and
added silkiness.<span style="mso-spacerun: yes;"> </span>Although it was
shredded, there was texture and a little of bite.<span style="mso-spacerun: yes;"> </span>It was also very pretty next to the pork
chop.</span></div>
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<span style="font-family: Calibri;">The pork chops were very tender.<span style="mso-spacerun: yes;"> </span>Some people may be put off by the cream sauce
but it really was just a nice touch.<span style="mso-spacerun: yes;"> </span>It
wasn’t too creamy or heavy, and the butter, mustard, wine, broth and cream blended
so well together my family could not figure out what was in the sauce!<span style="mso-spacerun: yes;"> </span>My daughter who is a little finicky even
dipped her bread in the extra sauce.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;">Overall, these two dishes were excellent and will definitely
be seen on our table again!<span style="mso-spacerun: yes;"> </span>So, how do
you cook your pork chops?</span></div>
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Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com1tag:blogger.com,1999:blog-7873338084658855074.post-19679858083860944002013-09-17T00:18:00.002-07:002013-09-17T00:18:44.691-07:00Chicken Chasseur<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl78bdfDPb6W08TQH2kLQZb1RDpQ5TmZQTdeWy5oDLCTT3tLt-kilEqML_qnIPyfRRTSLlcZEK67200A3CT9jGcK-t3vxbRih3EUrCnEWOoTlsiViWs9p-UcOJDn0dWbQ5gyA-sEwN06E/s1600/Chicken+Chasseur_1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl78bdfDPb6W08TQH2kLQZb1RDpQ5TmZQTdeWy5oDLCTT3tLt-kilEqML_qnIPyfRRTSLlcZEK67200A3CT9jGcK-t3vxbRih3EUrCnEWOoTlsiViWs9p-UcOJDn0dWbQ5gyA-sEwN06E/s320/Chicken+Chasseur_1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Chicken Chasseur</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBAmeoGDlaPAFYLmu2Xr6hVLcSRIixnN4M-GFqzX_SRKASC5GJFhXGbrRSIrjn0BuvnRP44FKjiQuz_N9yfGLf_0dzkWQewaMBxs_yL_1GzaWtyhEwM4p4mofJxaB09zJLTLGMVTUmNw/s1600/Chicken+Chasseur_2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBAmeoGDlaPAFYLmu2Xr6hVLcSRIixnN4M-GFqzX_SRKASC5GJFhXGbrRSIrjn0BuvnRP44FKjiQuz_N9yfGLf_0dzkWQewaMBxs_yL_1GzaWtyhEwM4p4mofJxaB09zJLTLGMVTUmNw/s320/Chicken+Chasseur_2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushrooms sautéing with shallots</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOaJLweKZhIFcbLmD21NPPwg44JrwARGOhcTd0LIpUOmnGNZXlmPcbvRUKzWviz_Kk75OGcaf_fxy1Nlr6D3AnKLKLRUEoKjZyG8PRsYqYw8k5pO5m3Kb1C6Z1pyUAcnUqdwPEcVwE2o/s1600/Chicken+Chasseur_3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOaJLweKZhIFcbLmD21NPPwg44JrwARGOhcTd0LIpUOmnGNZXlmPcbvRUKzWviz_Kk75OGcaf_fxy1Nlr6D3AnKLKLRUEoKjZyG8PRsYqYw8k5pO5m3Kb1C6Z1pyUAcnUqdwPEcVwE2o/s320/Chicken+Chasseur_3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken simmering in roux, mushrooms, wine, stock, tarragon</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ouHuSIxwCGeIsOcBU9SuNvPPl4crWXRjDwt-Q8OFqvh710CLHFXErIKR4jgR9G4mdJzaA3VDxk-7jeXKf04aA-MF2OLALxfNnJaorSEpWLQXQ44sHvq3DoXGODg_sD67JFn9fMtmnh4/s320/Chicken+Chasseur_4.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Chasseur with Broccoli and French bread</td></tr>
</tbody></table>
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<span style="font-family: Calibri;"><i style="mso-bidi-font-style: normal;">Chasseur</i> means “hunter”
and is used for dishes including mushrooms, shallots, tomatoes, wine and
brandy.<span style="mso-spacerun: yes;"> </span>This dish was probably named
when hunters cooked game they had shot or captured with mushrooms foraged in
the woods and herbs gathered nearby. </span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Chicken Chasseur<o:p></o:p></span></b></div>
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<span style="font-family: Calibri;">Ingredients:</span></div>
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<span style="font-family: Calibri;">1 3 ½ lb chicken, or chicken parts</span></div>
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<span style="font-family: Calibri;">1 tablespoon oil</span></div>
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<span style="font-family: Calibri;">4 ½ tablespoons butter</span></div>
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<span style="font-family: Calibri;">2 French shallots, finely chopped</span></div>
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<span style="font-family: Calibri;">¾ lb button mushrooms, sliced</span></div>
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<span style="font-family: Calibri;">1 tablespoon all purpose flour</span></div>
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<span style="font-family: Calibri;">½ cup white wine</span></div>
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<span style="font-family: Calibri;">2 tablespoons brandy</span></div>
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<span style="font-family: Calibri;">2 teaspoons tomato paste or 2 cups chopped tomatoes</span></div>
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<span style="font-family: Calibri;">1 cup chicken stock</span></div>
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<span style="font-family: Calibri;">2 teaspoons chopped tarragon</span></div>
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<span style="font-family: Calibri;">1 teaspoon chopped parsley</span></div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>If using
a whole chicken, divide into 8 pieces.<span style="mso-spacerun: yes;"> </span></span></div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Heat the oil in a frying pan or saucepan and add
half the butter.<span style="mso-spacerun: yes;"> </span>When the foaming
subsides, add the chicken and sauté in batches on both sides until
browned.<span style="mso-spacerun: yes;"> </span>Lift out onto a plate and keep
warm.<span style="mso-spacerun: yes;"> </span>Pour the excess fat out of the
pan.</span></div>
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</span></span></span><!--[endif]--><span style="font-family: Calibri;">Melt the remaining butter in the pan, add the
shallots and cook gently until softened but not browned.<span style="mso-spacerun: yes;"> </span>Add the mushrooms and cook, covered, over
moderate heat for 3 minutes.</span></div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Add the flour and cook, stirring constantly, for
1 minute.<span style="mso-spacerun: yes;"> </span>Stir in the white wine,
brandy, tomato paste and stock.<span style="mso-spacerun: yes;"> </span>Bring to
a boil, stirring constantly, then reduce the heat and add the tarragon.<span style="mso-spacerun: yes;"> </span>Season.</span></div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Return the chicken to the pan, cover and simmer
for 30 minutes, or until the chicken is tender and cooked through.<span style="mso-spacerun: yes;"> </span>Sprinkle with parsley to serve.</span></div>
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<span style="font-family: Calibri;">*************************</span></div>
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<span style="font-family: Calibri;">Inspired by my friend, Ray’s, fondness for all things French,
I looked for a simple recipe that I could make on a weeknight.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;">It was indeed simple, and the ingredients were readily
available.<span style="mso-spacerun: yes;"> </span>I love the use of fresh herbs
which I get from my garden.<span style="mso-spacerun: yes;"> </span>You can
serve this dish with crusty bread or make your own croutons by gently frying
crustless pieces of bread in oil until golden brown.<span style="mso-spacerun: yes;"> </span>This dish goes well with country red wine
from Southwestern France.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;">So when are you going to make this dish?</span></div>
Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-35251622338607117672013-09-12T22:20:00.000-07:002013-09-12T22:20:10.756-07:00Birthday Luncheon<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtVnp4TJq33-BkCx27LIY67R0K5JPfL5xhcZObSRHkSD6lzvf9e4MJz9E2ZgyndhmZyfTxFj7aDLAaLIfgObu6bC_eG5MlL5ALxNX-PYF-8laiLmLzF9QugXwUoPA2I1C-_OLyru3wM4/s1600/Olga+BD-1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtVnp4TJq33-BkCx27LIY67R0K5JPfL5xhcZObSRHkSD6lzvf9e4MJz9E2ZgyndhmZyfTxFj7aDLAaLIfgObu6bC_eG5MlL5ALxNX-PYF-8laiLmLzF9QugXwUoPA2I1C-_OLyru3wM4/s320/Olga+BD-1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn Salad</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQm96O9M1akn1Xp0Gri2oDMSj9fzUfd4nDk-s7FogKIobO77lA6nIPP1hcdlMPjgvonE8MamOCjE8sObiO89yC6XfscEmmOOOt3hg6RiRnuGpzBpB5jPX-BP7hQ-XBk6aOyz0bQxBejU/s1600/Olga+BD-2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQm96O9M1akn1Xp0Gri2oDMSj9fzUfd4nDk-s7FogKIobO77lA6nIPP1hcdlMPjgvonE8MamOCjE8sObiO89yC6XfscEmmOOOt3hg6RiRnuGpzBpB5jPX-BP7hQ-XBk6aOyz0bQxBejU/s320/Olga+BD-2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quinoa Salad</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkm9HNHDPirtxgP65w5Zqm76u56mA2nve0tR3kx-WXVn57KO1raAIiAEzsT3krQVIjlY5zxvgUdz9PkngPWtG_Di5r2mrI9QdverV8VXSgDwuRR8KizDiljf8Ume90vpo1bh8MqGdwy3Y/s320/Olga+BD-3.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Vegetables</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4PNABZAAEYlnASfEtotMUMhtWmekAk5aDgn6xc18tEZTJ0kdun1TpVO2tUL3x9nao3yZVUXqoqMR0q7Rkx88drZyzwOO6dFH0hGMTqSN0LFoX7XyY3DTU0FSqBD-2KM8k00RP2G4RjE/s320/Olga+BD-4.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Mahi-Mahi</td></tr>
</tbody></table>
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<br /> <br /><br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsbSZo0va_wKfhBuOSfMmOznrzN7plk_z39Xi1ls3kopWVC3_Q2cGFPlSYcVCDNlrUtiOfJDLZ8sYdGdv2rGWwFcPC7Z9Mnm27b0yXnWxhpbqb9Y5Ek6jw-3NwNaPhWgIANGrw38E5DM/s320/Olga+BD-5.JPG" /><br /><span style="font-size: x-small;">Grilled Mahi-Mahi and Tri-Tip topped with Chimichurri</span><br /><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFePBBnpSx7LN4XuNBqxopgtmbCDuNo7Xi24rRxA1s8uJUHcE5djBWA9d0RvjsjzXX3Wa-kfYbYQTffYdgiZ09H0-QoBI7fylxrkajH7tITlg60AS8I6PfzcWbynOwnADCLmrxrCel9oY/s320/Olga+BD_6.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marie's <span style="font-family: Times, "Times New Roman", serif; font-size: x-small;">Carrot</span> Cake</td></tr>
</tbody></table>
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Last Sunday I celebrated by 50th birthday. I wasn’t apprehensive about it or depressed that I had hit the half-century mark. It was another milestone. When my father turned 50 I remember saying to him, “Now you’re a half century old!” At first I wasn’t going to do anything about it, just celebrate with my family. But then I decided that this is indeed something to celebrate about. My baby brother passed away last December, and he was only 40. So I created a little menu and invited my family (sans my in-laws who are out of town) and my closest friends, and we got together for lunch. <br /><br /><br /> <br /><br /><br />This is what we had:<br /><br /><br /> <br /><br /><br />Chips – Just regular Ruffles potato chips. I almost always serve chips to tide people’s hunger over while waiting for all of the dishes to finish cooking. It’s easy to grab and satisfies the craving for salt and crunch when I’m hungry. Besides, I think of this as a treat as I don’t store this in my kitchen because of the calories.<br /><br /><br /> <br /><br /><br />Deviled Eggs – This is a dish I inherited from my mother-in-law. Call it a throwback from the 50s or 60s but I believe it lends an elegance to the buffet table. This is easy to make and oh-so-addictive. The day before your event boil eggs for about 10 minutes and cut in half. Place the whites in a rimmed platter and the yolks in a bowl. Mash the yolks with a fork or pastry cutter, add mayo, yellow mustard and white pepper. Mix until creamy and transfer to resealable plastic bag. Refrigerate overnight. To serve, place egg whites on a Deviled Egg tray, thick side pointing out (for ease of picking up). If you don’t have a Deviled Egg tray, place some shredded lettuce on a platter and lay egg whites on top. This will prevent the deviled eggs from sliding around. Snip off a piece of one of the bottom corners from the resealable plastic bag and pipe egg yolk mixture into the whites. Sprinkle paprika on every other egg. <br /><br /><br /> <br /><br /><br />Pedron Peppers – These are mild peppers I picked from my garden. Similar peppers are Cubanelles or Italian Frying Peppers. They are mild but once in a while you’ll get a spicy one. I liken eating these to playing roulette. <br /><br /><br /> <br /><br /><br />Roast Tomato Soup – One of the best things I’ve ever made! This was a good prelude to the food to come as each guest was handed a mug of warm (not hot) tomato soup which I garnished with cream and a roasted grape tomato. For pictures and the recipe, please see my post “Roast Tomato Soup” (8/31/13). <br /><br /><br /> <br /><br /><br />Quinoa Salad – One of my favorite new foods. Quinoa is believed to have originated in the Peruvian Andes. Although it looks and be haves like a grain, it is actually related to spinach and tumbleweeds! Nevertheless, it is rich in protein and is easy to cook. When it’s cooked it seems that the ring holding the two halves together fall off. I mixed red and white and added diced beets from my garden, sliced olives, minced red onion, cucumbers, diced orange bell peppers, fresh thyme, and capers. Kosher salt and freshly ground pepper were all I used to season this dish. <br /><br /><br /> <br /><br /><br />Corn Salad – I usually don’t make this but I thought it would add to the table. It certainly was colorful! First I roasted the corn (in their husks) in the oven, then I shucked them cutting as close to the cob as possible. I added diced red bell peppers, black beans, diced carrots and celery, basil leaves and minced flat leaf parsley. You can dress it with your favorite brand of Italian dressing.<br /><br /><br /> <br /><br /><br />Grilled Veggies – This is a standard whenever I BBQ or grill anything. It’s a great accompaniment to the meat and a good alternative for vegetarians. All I do is mix garlic salt and oil in a large bowl and toss the vegetables in it. Grilling veggies gives them a delicate smoky flavor and an attractive char. So for my birthday, we grilled zucchini, green beans tomatoes and portabella mushrooms.<br /><br /><br /> <br /><br /><br />BBQ Tri-Tip – I like to serve this for a crowd. It cooks in about an hour, is pretty lean and has lots of beefy flavor. When sliced thin and at an angle, it comes out very tender. Be sure to let the meat rest for about 10 minutes after removing from the grill to let the juices redistribute.<br /><br /><br /> <br /><br /><br />Grilled Mahi-Mahi - My mom doesn’t like to eat a lot of red meat so I always try to have something else for her. As with the veggies, I used the garlic salt-oil mixture to season the fillets. The oil also prevents them from sticking to the grill. Just grill the fillets until they are opaque to preserve their tenderness, otherwise, they come out dry. <br /><br /><br /> <br /><br /><br />Chimichurri – And finally my go-to condiment for grilled anything. Please see my post “Chimichurri” (9/6/13) for details.<br /><br /><br /> <br /><br /><br />Carrot Cake – Carrot Cake is my favorite kind of cake since it provides the sweet finale to a meal, as well as contributes to the DRA (Daily Recommended Allowance) of fruits and vegetables! So my sister-in-law, Marie, said she was going to take care of the cake. She made one. But this was no ordinary cake! It was chock-full of candied pineapples, coconut flakes, nuts, hand-shredded carrots, raisins, etc. She also used my Apricot Jam and Apricot-Banana Jam. <br /><br /><br /> <br /><br /><br /> <br /><br /><br /> <br /><br /><br />*************************<br /><br /><br /> <br /><br /><br />As we were enjoying the food, I was already thinking of what to make for the next party. I also made a mental note to add marinated artichoke hearts or hearts of palm to the Corn Salad. <br /><br /><br /> <br /><br /><br />My friend, Ray, also brought his World Famous Macadamia-Crusted Pear Tart which was devoured within minutes of slicing. You need to bring more next time, Ray!<br /><br /><br /> <br /><br /><br />It was a wonderful gathering. My family and friends asked God to bless me, and in turn I thanked God for them. Despite my protests, Mary insisted that I make a wish and blow out a candle. So I wished for success in my future endeavors. <br /><br /><br />Would you like me to cook for your birthday?<br /><br /> <br /><br /> <br /><br />
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<br />Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0tag:blogger.com,1999:blog-7873338084658855074.post-25963567370714037032013-09-11T21:39:00.000-07:002013-09-14T15:13:19.315-07:00New BlogHello friends!<br />
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Sorry for being absent for several days. I've been working on our forum and as you can see we have a new blog! What was <a href="http://www.kitchencando.blogspot.com/">www.kitchencando.blogspot.com</a> is now <a href="http://www.hummingbirdhillkitchen.blogspot.com/">www.hummingbirdhillkitchen.blogspot.com</a>. I've asked my niece, Abi to help me spruce it up and enable more features. She's so smart!<br />
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The change is primarily to reflect the direction of this blog. Over the course of the next few weeks you will see a new banner, more features, new recipes, as well as more posts regarding Hummingbird Hill Jams. I don't want to spoil the surprise so I'll stop here. Check back often, and as always I welcome your comments.<br />
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Remember, food bridges people!Anonymoushttp://www.blogger.com/profile/13439074723600944046noreply@blogger.com0