tag:blogger.com,1999:blog-37860956833871461122024-03-13T15:58:33.283-07:00Hakuna Fritatta~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-3786095683387146112.post-34864021130453302692013-07-25T18:25:00.000-07:002013-07-25T18:25:06.705-07:00<h6 class="uiStreamMessage" data-ft="{"type":1,"tn":"K"}" style="font-weight: normal;">
<span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}">Saw
a recipe for a bizarro variation on the lovely and wonderful Monte
Cristo sandwich yesterday. The variation sounded like a sodium overload
and hence, a stroke on a plate. Bt it did make me crave the classic
Monte Cristo. Ran down to the bang 'n' Dent and picked up some turkey
and provolone -- had everything else. 3 sandwiches later, I think my
Monte Cristo cravings may be sated for a bit.</span></span></h6>
<h6 class="uiStreamMessage" data-ft="{"type":1,"tn":"K"}" style="font-weight: normal;">
<span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}">My Monte Cristo (not that gawd-awful batter-dipped deep-fried monstrosity from Memories Grill in Rio Rancho... *shudder*). </span></span></h6>
<h6 class="uiStreamMessage" data-ft="{"type":1,"tn":"K"}" style="font-weight: normal;">
<span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><br /></span></span></h6>
<h6 class="uiStreamMessage" data-ft="{"type":1,"tn":"K"}" style="font-weight: normal;">
<span style="font-size: small;"><span class="messageBody" data-ft="{"type":3}"><br /></span></span></h6>
~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-14649021713306553302013-07-25T18:18:00.002-07:002013-07-25T18:18:48.861-07:00Raspberry MousseFor 3 or 4 years after we came back to the NW Vaterland in 1968, my school bus driver mom took a job fo the <a href="https://www.facebook.com/Tsugawanursery">Tsugawa strawberry farm in Woodland</a>. Her job was to drive a ramshackle schoolbus around in the dead of night and pick up bleary-eyed teens on their way to the fields to go pick berries, make a couple of bucks, and engage in unending strawberry fights, and then cart them home again at the end of the day.<br />
<br />
Every time I stem berries for a shortcake or jam, I distinctly remember the smell of berry juice and dirt under my fingernails and how I would still see the green leaves and cheery red berries as I drifted to sleep.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwqtAYnPt_KI0T5KHLN8ugFp6BL2CU3D4K9YMFpAvbC43gBGIT-Gx4Gdiq34X9aL3JM_Jo2p1mKCov_Ml9xFgSqNTFshzBzqCD0siWat5A2I37cGYoe5eXW6F0qTGlKx1j4w2QOKQkb8/s1600/800px-Raspberries05.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="raspberries" border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwqtAYnPt_KI0T5KHLN8ugFp6BL2CU3D4K9YMFpAvbC43gBGIT-Gx4Gdiq34X9aL3JM_Jo2p1mKCov_Ml9xFgSqNTFshzBzqCD0siWat5A2I37cGYoe5eXW6F0qTGlKx1j4w2QOKQkb8/s1600/800px-Raspberries05.jpg" title="Crown Jewels of the NW" width="320" /></a>Here in Puddletown, the strawberry season ends just as raspberries are gearing up. Blackberries come right after that but there is no need to cultivate the Kudzu of the Northwest.<br />
<br />
<b>No-Bake Raspberry Mousse </b><br />
<br />
<b> </b>Looks like cheesecake, lots of fruit presence, but fewer calories and more appropriate for summer. This batch made about 12 servings for us.<br />
<br />
For the crumb crust:<br />
2 c. vanilla wafers<br />
2 Tbs. sugar<br />
6 Tbs. melted butter<br />
<br />
Place wafers and sugar in the bowl of a food processor and process until it looks like bread crumbs. Stir in the butter and press into the bottom and sides of a spring-form pan. Set in the fridge until time to assemble the mousse.<br />
<br />
Raspberry Filling:<br />
2 pints fresh raspberries<br />
1\4 c sugar <br />
1 Tbs. lemon juice<br />
splash of rosewater (very optional, but fun)<br />
package of plain gelatin <br />
2 c. whipping cream<br />
<br />
Carefully rinse and pick over berries, discarding any stems, leaves or other foreign material. Drain off as much water as possible, then place in a large pot with the sugar. Over medium heat, stir gently until mixture is hot and berries are disintegrated. Soften gelatin in cool water and when dissolved, stir into the berry mixture. Cook a few minutes more and remove from heat. Stir in lemon juice and rosewater, if using.<br />
<br />
While the berry sauce cools, beat the whipping cream until stiff peaks form. Fold in the cooled berry mixture and place filling in the crumb crust.<br />
<br />
<br />
<br />
<br />
<br />~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-34824110695073844702012-11-16T12:44:00.001-08:002012-11-16T12:44:13.975-08:00The Restaurant Review Heard 'Round the World
<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/AVvXsEjunaVS9HZpvefirWIMGtcIRBkSxVplLvmA_RQHI-H98ekMFnLAi0QLOw7lX7PCuJMgSchFjmxoZQ0izpR7YHg5goiwKWoD88kTcpJ9Q2l_mwFei8DZv2bXpfkQybImSnTnfT7Ycj-Kpzk/s1600/guyfieri_web.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/AVvXsEjunaVS9HZpvefirWIMGtcIRBkSxVplLvmA_RQHI-H98ekMFnLAi0QLOw7lX7PCuJMgSchFjmxoZQ0izpR7YHg5goiwKWoD88kTcpJ9Q2l_mwFei8DZv2bXpfkQybImSnTnfT7Ycj-Kpzk/s1600/guyfieri_web.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-family: Times New Roman, serif;"><span style="font-size: x-small;">The douchiness that is Guy Fieri</span></span></span></td></tr>
</tbody></table>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif; font-size: large;">I
am not a food critic nor have I ever eaten at one of Fieri's
establishments. After watching him on the <a href="http://www.foodnetwork.com/guy-fieri/index.html">teevee,</a> I don't plan to,
either. Granted, the dude has some serious knife skills, but IMO it
takes quite a bit more to attract and keep customers. From seeing his
alliterative <i>Big Bite</i> program, I know that he throws 15
different [hot] spices into nearly every dish. No doubt flavorful
fare should one be a 3-pack-a-day Camel smoker – which I am not.</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;"><br /></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif; font-size: large;">Honestly,
I don't see why he's so <a href="http://video.today.msnbc.msn.com/today/49836579/#49836579">bent out of shape</a> over <a href="https://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html?_r=0">Pete Wells' review inthe New York Times</a>. Some platitude regarding “kitchens” and
“heat” comes to mind.</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;"><br /></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif; font-size: large;">Maybe
his food is great, I don't know. Nor am I likely to, as I am so
repulsed by his idiotic catch phrases and ludicrous posturing that I
can neither stomach the idea of watching anything he is on or
venturing into one of his establishments. On his even more
alliterative program <i>Diners, Drive-Ins and Dives,</i> I admit that
I like the concept. Yes, travel around the country to showcase small
Mom-and-Pop establishments that are local legends. Excellent idea,
gawd-awful host. The last thing to make me yearn for a certain burger
or bowl of chili is a mouthful of it wandering down the no-doubt
purposefully styled goatee and bowling shirt fetish that adorn
Fieri's somewhat rotund being.</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;"><br /></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif; font-size: large;">Fieri
adds that he doesn't “normally” respond to critics. No, no, of
course not. To appear upset because someone didn't care for your
product (into which apparently you and some sponsor have sunk more
than a few bucks) would be unseemly and not in keeping with The
Brand. Enter, then, Food Network interns charged with the thankless
task of defending him and silencing his critics. </span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;"><br /></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif; font-size: large;">I
can well give credence to Mr. Wells' review because based on what
I've seen of Fieri's persona, television programs and various
endorsements, it all just fits. Food Network long ago stopped having
anything to do with good food or learning to cook. It has become a
Mecca for “personalities” shilling branded merchandise (of which
Food network stands to get a cut). Sorry Food network, but you have
become a victim of your own misbegotten programming choices. I will
not go one of Fieri's establishments, whether the mega-trough
facility in Times Square, college campuses or Santa Rosa.</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;"><br /></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif; font-size: large;">Kewlinary
Krewlinites everywhere – that Wells review was MONEY!!</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;"><br /></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif; font-size: large;">Nein,
danke.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<span style="font-family: Times New Roman, serif;"><span style="font-family: Times New Roman, serif;"><span style="font-size: large;">Hmm.
Just found this on the <a href="https://www.nydailynews.com/news/national/guy-fieri-strikes-back-times-restaurant-critic-article-1.1202875">New York Daily News</a> site:</span></span></span><br />
<span style="font-family: Times New Roman, serif;"><span style="font-family: Times New Roman, serif;"><span style="font-size: large;">
</span></span></span>
<blockquote style="border: none; padding: 0in; text-align: left; text-decoration: none;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="color: black; font-size: large;"><span style="background: none repeat scroll 0% 0% rgb(255, 255, 255);">“It's
a great way to make a name for yourself -- go after a celebrity chef
who is not a New Yorker.”</span></span></span></blockquote>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">
</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Somehow I
rather doubt that Mr. Wells needs to "make a name for himself by
"skewering the low-hanging fruit that is Mr. Fieri. In fact,
this makes me wonder whether this review was paid for to stir up a
controversy, and hence, business.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Ya think? </span></span>
<br />
<blockquote class="tr_bq">
<div style="background-color: white; border: medium none; color: black; left: -1001px; overflow: hidden; position: absolute; text-align: left; text-decoration: none; top: -1000px;">
<span><br /><br />Read more: <a href="http://www.nydailynews.com/life-style/eats/guy-fieri-strikes-back-times-restaurant-critic-article-1.1202875#ixzz2CQ3MlMPq" style="color: #003399;">http://www.nydailynews.com/life-style/eats/guy-fieri-strikes-back-times-restaurant-critic-article-1.1202875#ixzz2CQ3MlMPq</a></span></div>
</blockquote>
<div style="background-color: white; border: medium none; color: black; left: -1001px; overflow: hidden; position: absolute; text-align: left; text-decoration: none; top: -1000px;">
“I thought it was ridiculous; that to me was so overboard,” Fieri <a href="http://bites.today.com/_news/2012/11/15/15187700-guy-fieri-on-critic-he-came-in-with-a-different-agenda?lite#__utma=14933801.1250686855.1351748571.1353005388.1353013074.7&__utmb=14933801.1.10.1353013074&__utmc=14933801&__utmx=-&__utmz=14933801.1351748571.1.1.utmcsr=%28direct%29%7Cutmccn=%28direct%29%7Cutmcmd=%28none%29&__utmv=14933801.%7C8=Earned%20By=msnbc%7Ccover=1%5E12=Landing%20Content=Mixed=1%5E13=Landing%20Hostname=www.nbcnews.com=1%5E30=Visit%20Type%20to%20Content=Earned%20to%20Mixed=1&__utmk=117076358" target="_blank">said on NBC’s “Today” show</a> of Pete Wells’ critique.<br />
“It's a great way to make a name for yourself -- go after a celebrity chef who is not a New Yorker.”<br />
<span><br /><br />Read more: <a href="http://www.nydailynews.com/life-style/eats/guy-fieri-strikes-back-times-restaurant-critic-article-1.1202875#ixzz2CQ3MlMPq" style="color: #003399;">http://www.nydailynews.com/life-style/eats/guy-fieri-strikes-back-times-restaurant-critic-article-1.1202875#ixzz2CQ3MlMPq</a></span></div>
<div style="margin-bottom: 0in;">
<br /></div>
~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-39101222397587977592012-11-14T20:56:00.002-08:002012-11-14T21:03:14.317-08:00Top Secret Recipes!<span style="font-size: large;">Okay, is it just me, or is there something a tad questionable about a guy who has made his name by publishing "Top Secret" versions of chain food putting those recipes behind a <a href="http://www.topsecretrecipes.com/search.php?mode=search&page=1">paywall?</a></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfukgxJ9x61Fv9gGXZyROtP1_VUUIit9hyJpMG04bfTkYBcqeRWCB7Ev57Q7SWleh7-yFb9oG2vsGLHfJEplBKcUEjcsqTEGRSxICFVnkzP0I-bUXBKELL5mwY8dqkSJCHW9ZBSrhUqyE/s1600/rop_secret.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfukgxJ9x61Fv9gGXZyROtP1_VUUIit9hyJpMG04bfTkYBcqeRWCB7Ev57Q7SWleh7-yFb9oG2vsGLHfJEplBKcUEjcsqTEGRSxICFVnkzP0I-bUXBKELL5mwY8dqkSJCHW9ZBSrhUqyE/s1600/rop_secret.PNG" width="400" /></a></div>
<br />~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-59183144403953624362012-11-11T14:40:00.000-08:002012-11-11T14:40:25.968-08:00Pseudo-Stroganoff
<div style="margin-bottom: 0in;">
<span style="font-size: small;">My local MegaLoMart usually offers a
meat item they call Carne Asada. What they mean is of course the
thin-sliced meat people would season with chile molido and lime to
make the product that would then go into tacos, burritos and so
forth.</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;"><br /></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">It occurred to me that this meat could
be used to make Stroganoff. I had mushrooms but no sour cream.
Casting about for a solution, I decided to make a bechamel in place
of the sour cream and it worked like a charm. Here's how I did it:</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;"><br /></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">I cut about 1 pound of the thin carne
asada steaks <span style="font-size: small;">lengthwise</span> and then crosswise into small pieces.
Seasoned with some salt and pepper and then browned it over fairly
high heat. Removed from heat and set aside.</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;"><br /></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">Cut an onion into fairly small dice and
sweat them over pretty low heat until soft and translucent. Add a
minced clove of garlic and continue to cook for another minute or so.
Place 8 ounces of sliced mushrooms in the pan, adding a tablespoon or
so of butter if necessary to prevent sticking. Cook over medium heat
until liquid has been released and cooked away and set aside.</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;"><br /></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">In the same pan, melt 2 tablespoons of
butter and stir in 2 tablespoons of flour. Cook over low to medium
heat, stirring constantly, until flour is somewhat browned. Whisk in
2 cups of milk and continue to stir until thickened. Add 1-2
teaspoons of Dijon mustard and a teaspoon or so of Worcestershire
sauce, or to taste. Return mushrooms, onion and meat to the pan until
all is warmed through.</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;"><br /></span>
</div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">Serve over hot noodles and top with
chopped Italian parsley, if desired. Serves 4.</span></div>
~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-15207856345444558022012-09-12T08:38:00.000-07:002012-09-12T08:38:07.892-07:00Banana Split Mega Milkshake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUvPQT9n9GCt7Nilx1vxJUDzVuHEvhGn_g_v6K5OEvxrvnpGKfYkIrLxUTq6QsWnXwbc-4DyUoE1WHOyNHWYKNxgGaFvu9xiucPiuR3Py4QfULy5RTFrGczoUa0hfDJp01qtm7mbKeu8/s1600/chocshake.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/AVvXsEhhUvPQT9n9GCt7Nilx1vxJUDzVuHEvhGn_g_v6K5OEvxrvnpGKfYkIrLxUTq6QsWnXwbc-4DyUoE1WHOyNHWYKNxgGaFvu9xiucPiuR3Py4QfULy5RTFrGczoUa0hfDJp01qtm7mbKeu8/s1600/chocshake.jpg" /></a></div>½ gal ice cream, quart choc milk, ½ quart cream. Way to fight childhood obesity Rach. <a href="http://tinyurl.com/8k82gnc" rel="nofollow">http://tinyurl.com/8k82gnc</a><br />
<br />
#rachaelraymag<br />
<br />
BTW, JUST the ice cream should be 14 adult servings.~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-74877476315323620102012-07-23T14:09:00.001-07:002012-07-23T16:35:29.950-07:00Rachael's Hell-broth StoupThe inspiration for this was a post by somone in an online community who has expressed an interest in starting a non-profit aimed at introducing kids to Shakespeare.<br />
<br />
Enjoy! <br />
<br />
1.5 pounds eye of newt <br />
1 pound package frozen frog toes, defrosted<br />
4 lizard legs, skinned and de-boned<br />
1 boneless skinless howlet's wing, cut into chunks<br />
3 tongue of dog (ears make an acceptable substitue and are available at rachaelrayears.com) <br />
1/2 cup dried adder's fork, reconstituted in hot water<br />
powdered blind worm sting, for garnish<br />
1 quart box organic chicken stock<br />
couple of palmfuls of steak seasoning<br />
1 onion, chopped<br />
4 cloves garlic, grated on small hand grater<br />
3 carrots, chopped<br />
2 ribs of celery, chopped<br />
1 parsnip (carrots with attitude)<br />
EVOO extra virgin olive oil, 4 turns of the pan, plus extra for liberal drizzling<br />
1 baguette crusty French bread, for mopping<br />
handful of rough chopped Italian parsley, for garnish<br />
4 ounces grated Parm-Reg, plus more for passing at the table<br />
<br />
Preparation:<br />
Heat
EVOO extra virgin olive oil in a cauldron on the stove until screaming hot.
Stir in onion, garlic, carrots, celery and parsnips; cook until
softened. Add eye of newt, frog toes,dog tongues (or ears, if using), lizard legs, howlet's wing chunks
and steak seasoning. Add organic chicken stock and heat to boiling.
Allow to bubble 30-40 minutes, stirring all the while, or until eye of
newt is opaque and frog toes, lizard legs and howlet's wing are
fork-tender. Stir in reconstituted adder's fork.<br />
<br />
Serve in Boil 'n' Bubbles and top with powdered blind worm sting, parsley and grated Parm-Reg.<br />
<br />
Serves 2.~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-80534574203784359402012-05-04T09:39:00.000-07:002012-05-04T16:18:31.356-07:00Carnitas a la Hakuna FritattaWell it's that time of year, kiddies! Tomorrow is Cinco de Mayo and the local Mega Lo Mart has big packages of pork butt on sale. We're talking cheap! $1.48 at Winco. So I got one. America's Test Kitchen started sending me newsletters and, lo and behold, <a href="http://www.americastestkitchen.com/video/index.php?docid=25513&Extcode=L2EN1AA00">video of them making carnitas.</a> I've made carnitas before from the recipe in Ronald Johnson's <i>Aficionado's Southwestern Cooking</i>, but I didn't realize that oranges were part of the braising flavorings. I actually do have lard in the frig that was purchased specifically for making carnitas, but compromising on the advice in the video, I used a tablespoon or two of the lard to brown the meat instead of a pound or two as directed in other recipes (I'd brown stew meat for stew, so why not the pork for carnitas?) and then chicken stock as the braising liquid so I can reduce it later and pour it over the meat.<br />
<br />
Still have to figure out what to do with that package of chorizo purchased at <a href="http://gatewayproduceinc.com/">Gateway Produce</a> yesterday... <br />
<br />
3-4 pounds of pork butt, cut into roughly 2" chunks<br />
1-2 Tbs lard <br />
1 onion, quartered vertically <br />
3 cloves of garlic, mashed with the flat side of the knife<br />
1 orange, juiced <br />
1 tsp ground cumin (or to taste)<br />
1 tsp dried oregano<br />
1 tsp chili powder<br />
1\2 tsp cayenne <br />
2 c water <br />
<br />
Preheat oven to 300. Melt lard in Dutch oven, then brown pork chunks (probably need to do it in 2-3 batches. Return pork to Dutch oven and add onion, garlic, stock and spices. Simmer over medium heat about 30 minutes. Cover and transfer to oven. Braise for an hour, then turn meat over and continue braising for another hour, or until meat easily comes apart with a fork.<br />
<br />
Shred meat, spread out on a baking sheet and return to oven until crispy on the edges, about 15 minutes. Meanwhile, bring reserved braising liquid to a boil and reduce to a sauce-like consistency. Pour sauce over meat and use as filling for tacos, enchiladas and burritos.~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com2tag:blogger.com,1999:blog-3786095683387146112.post-9725406029676583712012-04-27T13:11:00.001-07:002012-04-27T13:18:53.937-07:00Sesame Tuna Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyTLvp2RnDHo4vNCjAVy63bFt2EWvbzYrn5C2y35wH2YhvpO42Axf_Dw6FAUS1WkJeyAgZ3XBYZax5M7M1bcVOXoUQejJFlW-czYRMcdp7j6jgxZk0e1VfnLHkxRTeHb2u8rQoIIAgPI/s1600/sesame_tuna_salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyTLvp2RnDHo4vNCjAVy63bFt2EWvbzYrn5C2y35wH2YhvpO42Axf_Dw6FAUS1WkJeyAgZ3XBYZax5M7M1bcVOXoUQejJFlW-czYRMcdp7j6jgxZk0e1VfnLHkxRTeHb2u8rQoIIAgPI/s200/sesame_tuna_salad.jpg" width="199" /></a></div>
<a href="http://eatingwell.com/">EatingWell.com</a> has got to become one of my regular stops on the
internet. I ran across this recipe a couple of days ago and mentally
filed it away. I was certain I had everything to make it, but soon after
whisking together the dressing I realized that tuna, of which we
usually have several cans at any given time, there was none. However,
I did have some chicken thighs left over from a couple of nights ago,
so I cut one into chunks and used that. The dressing was delicious and
tasted just like the Chinese Chicken Salad I had at a restaurant once.<br />
<br />
Tip on the fresh ginger:<br />
<br />
I
like to buy a knob and store it in a plastic bag in the freezer. Then
when I want to use it, instead of messing around with peeling I just run
the knob over the microplane.<br />
<br />
<a href="http://www.eatingwell.com/recipes/sesame_tuna_salad.html">http://www.eatingwell.com/recipes/sesame_tuna_salad.html</a><br />
<div class="asset-body">
<br />
<h1 itemprop="name">
Sesame Tuna Salad</h1>
<h3>
Ingredients</h3>
<ul>
<li itemprop="ingredients">1/4 cup rice vinegar or lemon juice</li>
<li itemprop="ingredients">3 tablespoons canola oil</li>
<li itemprop="ingredients">2 tablespoons reduced-sodium soy sauce</li>
<li itemprop="ingredients">1 tablespoon toasted sesame oil</li>
<li itemprop="ingredients">1 1/2 teaspoons sugar</li>
<li itemprop="ingredients">1 1/2 teaspoons minced fresh ginger</li>
<li itemprop="ingredients">2 5- to 6-ounce cans water-packed chunk light tuna, drained</li>
<li itemprop="ingredients">1 cup sliced sugar snap peas or snow peas</li>
<li itemprop="ingredients">2 scallions, sliced</li>
<li itemprop="ingredients">6 cups thinly sliced napa cabbage</li>
<li itemprop="ingredients">4 radishes, julienne-cut or sliced</li>
<li itemprop="ingredients">1/4 cup fresh cilantro leaves</li>
<li itemprop="ingredients">1 tablespoon sesame seeds</li>
<li itemprop="ingredients">Freshly ground pepper to taste</li>
</ul>
<h3>
Preparation</h3>
<ol itemprop="recipeInstructions">
<li>Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.</li>
<li>Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.</li>
<li>Divide
cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2
cup) in the center of each plate and garnish with radishes, cilantro
and sesame seeds. Drizzle with the remaining dressing (about 2
tablespoons per salad) and season with pepper.</li>
</ol>
</div>~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-16873747237560368462012-04-16T10:18:00.001-07:002012-04-16T12:18:26.344-07:00Cat Fight!<a href="http://www.huffingtonpost.com/2012/04/12/mark-bittman-hates-food-television_n_1421643.html?ref=food">HP</a> recently posted the flap between NYT writer Mark Bittman and Alton Brown are having at it after Bittman's comment that food television has become "<a href="http://www.capitalnewyork.com/article/culture/2012/04/5673514/mark-bittman-and-ruth-reichl-savage-food-tv-craze-and-secret-2012-fa" target="_hplink">all competition, cleavage, nastiness</a>."<br />
<br />
Love ya Alton, but there's no need to get all pissy about it. Bittman is
right -- Food Network jumped the proverbial shark some time ago and in
the wasteland that remains, your show and Anne Burrell's are about the
only thing worth watching. FN's priorities are clearly big, loud
personalities and cleavage hawking co-branded merchandise, which, sadly for FN, I have no interest in
watching.<br />
<br />
What originally drew me to Food Network was information and an interest
in healthy eating. As a new gastric bypass patient, the food I was
raised on would no longer work and I had to do something. <a href="http://www.stellastyle.com/">George Stella</a>
and <a href="http://en.wikipedia.org/wiki/Juan-Carlos_Cruz">Juan Carlos Cruz</a> had a lot of useful information. Sadly, they are
long gone.~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-63014658409138404262012-04-08T12:50:00.000-07:002012-04-08T12:50:00.862-07:00Easter Kitchen ProjectsOh, what's a girl to do? Mom got rolls from the store, so she doesn't need me to take anything to her place for dinner today. No need to take a veg, since Mom got spare guts on sale yesterday. I think I may whip up some Hollandaise, however.<br />
<br />
I've been thinking the last few days about <a href="http://www.marthastewart.com/355763/new-york-crumb-cake">crumb cake.</a> I had planned to slap one together this morning, and I did. But there were a couple of problems: I completely spaced on putting vanilla extract in the batter, along with the dried cranberries, and the crumbs came out way too moist. It tasted okay (if a bit oily), but need a re-do because I know it can be so much better.<br />
<br />
The big success so far today was my Parmesan Roasted Brussels Sprouts. Couldn't be easier! I just took a bag of frozen sprouts and let them thaw out overnight. Then I cut them in half and doused them with a hit of olive oil, salt and pepper and grated about a half cup of grated Parmesan over the top. Baked at 350 for about a half hour. The came out with just the right hit of crispy brownness and the roasting mellowed them out nicely. I could see maybe the juice of a lemon over the top...if you really wanted to get fancy.~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-55430898972585686542012-03-28T12:38:00.000-07:002012-03-28T13:41:57.913-07:00On the Food Scandal That Will Not Go Away<br />
<div style="font-style: normal; margin-bottom: 0in;">
Talk about the proverbial <a href="http://publiceditor.blogs.nytimes.com/2012/03/26/times-in-food-fight-over-cookbook-ghostwriter-story/">tempest in a teapot.</a> Does it really
matter whether Rachael writes her own books? All her recipes come
down to 3 categories: standard fare for which numerous recipes
already abound; things so obvious that no recipe is needed (<a href="http://www.foodnetwork.com/recipes/rachael-ray/late-night-bacon-recipe/index.html">microwaving bacon</a>, scooping <a href="http://www.foodnetwork.com/recipes/rachael-ray/mixed-sorbets-recipe/index.html">sherbet into dishes</a>); and the crazy Frankenfood which
is just 2 dishes mooshed together (<a href="http://www.foodnetwork.com/recipes/rachael-ray/tacozagna-and-banana-cheesecakes-recipe/index.html">tacosagna,</a> anyone?) I don't feel
too badly for her. With all the millions she's made from people who
don't know any better, she can buy lots of Kleenex.</div>~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-34598145845090856812012-03-25T21:56:00.000-07:002012-04-30T10:32:37.944-07:00On the Ghost Writing Controversy<br />
<div style="margin-bottom: 0in;">
Considering all the backpedaling going
on lately with indignant authors refuting a <a href="http://www.nytimes.com/2012/03/14/dining/i-was-a-cookbook-ghostwriter.html?pagewanted=all">NYT article </a>describing
what it's like to be a ghost writer, I thought I owed it to the
purported author of one of the volumes in question to at least look
at it. So I placed a hold on Gwyneth Paltrow's homage to her her
father Bruce, <i>My Father's Daughter: Delicious, Easy Recipes
Celebrating Family & Togetherness.</i></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; margin-bottom: 0in;">
Overall, I have to
say that this book is attractively produced. The paper is treated with
clay, which produces a shiny finish that complements photographs of the
artfully presented dishes. There are serviceable collections of soups
and stocks, salads and dressings, burgers, sandwiches, pasta and
desserts. Of particular interest (read: filed away to make later) are
the butternut squash soup, duck burger with plum sauce catsup and tuna
melt with Gruyere.</div>
<div style="font-style: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; margin-bottom: 0in;">
Since
I don't personally know Ms. Paltrow, it's impossible for me to say how
authentically hers the voice in the book is. I will mention, however,
that she singles Julia Turshen out for recognition more than once and in
fact the two appear together in a photograph. It seems to me that this
lends credence to Turshen's allegations and takes it away from Paltrow. I
don't think she helps her case much by belaboring the point.<br />
<br />
In many
ways, Paltrow's book is similar to the one I'm currently editing
(although Sharmagne's book has enough of a slant that the reader can
easily see that it is something unique). I have to wonder whether this
book would have been published had the author been someone else, or had
a lot of money not been thrown at its production. I get that Paltrow
enjoyed cooking with her father and for her children, but what authority
does she have? What credibility? In her articulated defense, Paltrow
laments "we're talking about my professional life here." Well, no. Not
really. You see, dear. you are an actress. Acting is your profession.
Cooking is something you do for fun, which you state outright in the
book.</div>
<div style="font-style: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; margin-bottom: 0in;">
Perhaps
it all comes down to a matter of definition, or a lack of specificity
in outlining the roles of author and editor. Every author can benefit
from a skilled editor – even Hemingway and Thomas Wolfe relied rather
heavily on Maxwell Perkins to polish their prose.<br />
<br />
Note: I am not
weighing in here on Rachael Ray and her alleged farming out of the
writing portion of her books. The last RR tome I looked at was the<i> Get Real Meals</i> thing, in which she railed against low-carb diets. I have to wonder what exactly she would feed a diabetic boy.</div>~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-25804029005993546352012-03-16T11:09:00.000-07:002012-03-16T11:09:18.987-07:00Enchiladas Juanita con Pollo, Salsa Verde y Queso<br />
<div style="margin-bottom: 0in;">
I made these last night to use some thawed chicken breasts. <b><br /></b></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Enchiladas Juanita con Pollo, Salsa
Verde y Queso</b></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
1 tbs butter</div>
<div style="margin-bottom: 0in;">
2 tbs olive oil</div>
<div style="margin-bottom: 0in;">
1 ½ pounds boneless skinless chicken
breasts (about 3 average size)</div>
<div style="margin-bottom: 0in;">
2 c chicken stock, separated</div>
<div style="margin-bottom: 0in;">
1 medium onion, cut into ¼ “ dice</div>
<div style="margin-bottom: 0in;">
3 cloves garlic, minced</div>
<div style="margin-bottom: 0in;">
1 tsp cumin</div>
<div style="margin-bottom: 0in;">
1 tsp dried oregano</div>
<div style="margin-bottom: 0in;">
pinch of crushed red chile flakes</div>
<div style="margin-bottom: 0in;">
juice and zest of 2 small lemons (or 3
limes)</div>
<div style="margin-bottom: 0in;">
handful Italian parsley, chopped</div>
<div style="margin-bottom: 0in;">
3 c grated jack or cheddar cheese</div>
<div style="margin-bottom: 0in;">
8 taco-size flour tortillas</div>
<div style="margin-bottom: 0in;">
1 28-ounce can green enchilada sauce</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
In a large cast iron pan, heat 1 tbs
olive oil and brown chicken on both sides. Add stock and bring to a
boil. Reduce heat to low and simmer 30 minutes, or until stock has
mostly evaporated. Cool, then shred the meat with two forks and set
aside.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Melt 1 tbs butter with 1 tbs olive oil
in the pan the chicken was cooked in. Add onions and saute until
translucent. Add garlic and continue cooking for another couple of
minutes. Add cumin, oregano and chile flakes, remaining stock and
lemon juice and cook until liquid has evaporated. Remove from heat
and stir in parsley and lemon zest.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Preheat oven to 350; grease or butter a
13” x 9” baking dish. In each tortilla place 1/8 of the chicken
mixture and cheese. Roll up tightly and place in prepared baking
dish. Pour enchilada sauce over all and sprinkle any
leftover\additional grated cheese. Bake at 350 until salsa is bubbly
and cheese is melted.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
4 hearty servings.</div>~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-69305068418290333912012-02-29T08:21:00.000-08:002012-02-29T08:32:01.054-08:00Basic Bread Method with the Kitchen Aid Artisan Stand Mixer<br />
<div style="margin-bottom: 0in;">
1 cup warm water (between 110-110
degrees, 1 minute in the microwave is usually about right)</div>
<div style="margin-bottom: 0in;">
1 tablespoon sugar</div>
<div style="margin-bottom: 0in;">
1 teaspoon salt</div>
<div style="margin-bottom: 0in;">
2 tablespoons olive or vegetable oil
(veg for sweet breads, olive oil for savory or Italian)</div>
<div style="margin-bottom: 0in;">
3 cups flour</div>
<div style="margin-bottom: 0in;">
1 ½ tablespoons yeast</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Combine warm water, sugar, salt and oil
in the mixing bowl. Add flour and yeast. Beat on the lowest speed
until dough forms a ball. Continue adding flour a bit at a time,
until dough no longer feels sticky to the touch. Remove from mixing
bowl and knead the dough a bit until it feels like a baby's bottom
(nothing kinky here, folks, but that is the same texture I was taught
to look ages ago when making bread by hand. If anyone must be blamed,
it's probably <a href="http://en.wikipedia.org/wiki/Laurel's_Kitchen">Laurel Robertson</a>).</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Place dough in a greased bowl and cover
with a clean kitchen towel or piece of plastic wrap. Allow to rise in
a warm place until doubled in bulk. Turn dough out onto a clean
surface and punch down to remove air bubbles. Work in a little more
flour, again until dough no longer feels sticky. Form into desired
shape and allow to rise again, about 45 minutes.</div>
<br />~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-45551059532251896352012-02-28T17:19:00.002-08:002012-02-29T08:28:16.792-08:00Homemade Jam PastriesI ran across the recipe for these today at <a href="http://spaceandthyme.wordpress.com/2012/02/23/homemad-pop-tarts/">Space & Thyme</a> and was immediately intrigued. Of course anything homemade and still warm from the oven is going to be better than something that's been sitting in a warehouse 6 months and these wonderful pastries are no exception. Calling for 1 cup of butter may seem decadent, but it's the same amount you'd get in any 2-crust pie (not counting the filling). Plus, this yields 9 servings, whereas a pie would give you 6 or 8.<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="http://spaceandthyme.files.wordpress.com/2012/02/poptart.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://spaceandthyme.files.wordpress.com/2012/02/poptart.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flaky Homemade Jam Tarts<br />
<br /></td></tr>
</tbody></table>
The buttery crust is rich and flaky, the mixed berry jam I used as filling provided a nice complement. Homemade cherry or apricot pie filling or preserves would also work nicely! While the golden pastries cooled, I made a glaze from powdered sugar and the juice from some leftover maraschino cherries.<br />
<br />
My son, his friend and Daniele proclaimed them far superior to those nameless toaster things in the box.<br />
<br />
And I just realized that although very similar to my grandmother Minnie's legendary fried pies, these actually have less fat because they are baked instead of deep fried.<br />
<br />
Thank you for posting this, Monica!~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-132110111020181452012-02-04T07:29:00.000-08:002012-02-29T08:44:55.381-08:00Paula Deen's Reckoning<br />
<div style="margin-bottom: 0in;">
For a psychotherapist, Dr. Cheryl Pappas seems
to be rather <a href="http://www.huffingtonpost.com/dr-cheryl-pappas/paula-deen-diabetes-_b_1211899.html">willfully missing the point</a> and indeed, the very reason
for the backlash against Ms Deen in the wake of <a href="http://www.huffingtonpost.com/2012/01/17/paula-deen-diabetes_n_1210049.html">revealing her diabetes diagnosis.</a> While I cannot speak for others, I'm happy to
give her my opinion.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I don't see anyone
“celebrating” Deen's diagnosis. I do see people criticizing her
for promoting a severely unhealthy way of eating while proudly
proclaiming “I'm your cook, not your doctor,” and now she is cashing in on it. There is no rejoicing that I've seen, only the realization that the inevitable has come to pass. Call it karma. Since Deen's
ascension at Food Network, she has made millions turning herself into
a caricature. She has endorsed everything from cookware (logical
enough, I suppose) to ham, frozen pies, bed linens and patio
furniture. Oh, and don't forget the new line of <a href="http://racked.com/archives/2011/10/25/paula-deen-says-shes-launching-a-clothing-line.php">plus-size clothing</a>.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I've long been a critic of Food Network
specifically because they present much of the work of their talent as
“healthy” and “figure friendly” when it is anything but. When
asked to provide nutritional information on their recipes, Food
Network demurs, retreating behind a claim of providing only
entertainment. Through this criticism, however, I've cut Deen some
slack because unlike others in the Food Network stable, she never pretended that her food was good for anyone.
I couldn't bear her over-the-top dirty old lady persona (Foghorn Leghorn is a more
realistic Southern representative), but I suppose that is a matter of
personal preference.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Of course, Deen's medical situation is
her personal business and she has no obligation whatsoever to share
it with others. The fact that she chose to do so now, I believe, has
much more to do with explaining away her endorsement deal and
protecting her brand – and her millions – than any altruistic
motivation. Viewers are left with a sense that Deen would sell her
own grandbaby if she could make enough doing it.</div>
<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/AVvXsEh8UXp299lnz7sAo9ZrMzWOId9eVh4S6kM0WqdOo_YZEelmk3IhWAOYEENEHY7h5gpLnsXt5o1FYcLBSEAD6lSC6DKXO6sS9eC0R4YlkmoORTuQTJoizHajxTnCRDbzqbY9FXcxXb1jNDQ/s1600/paula.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UXp299lnz7sAo9ZrMzWOId9eVh4S6kM0WqdOo_YZEelmk3IhWAOYEENEHY7h5gpLnsXt5o1FYcLBSEAD6lSC6DKXO6sS9eC0R4YlkmoORTuQTJoizHajxTnCRDbzqbY9FXcxXb1jNDQ/s200/paula.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paula Deen</td></tr>
</tbody></table>
I've not seen a single post where people blamed Deen for making
them diabetic, or claimed that she force-fed them anything. The simple fact of the matter is that Deen and Food
Network have overplayed their hand and their audience and now,
Kardashian-like, must deal with the fallout. Paula needs to take her
lumps like a big girl and <a href="http://www.huffingtonpost.com/2012/01/23/paula-deen-diabetes-announcement-celebrity-chefs-support_n_1224454.html">stop whining that a few million people less</a>
are now her fans. Television and the public marketplace is no place
for the thin-skinned.<br />
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
To Ms. Deen, I would suggest that
rather than attempting to re-define her brand by her son <a href="http://www.cookingchanneltv.com/not-my-mamas-meals/index.html?xp=nmmm">Bobby re-working her oeuvre</a> into something people could actually eat, Deen
should take her empire and millions and retire. The chasm between what you have been and what you need to become to survive is simply too great. The damage is done
and in my opinion, it is not reparable.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
While I am no sort of medical or social
authority, I do have some experience with these issues. My younger
son, now 18, was diagnosed with Type I diabetes at age 7. It has been
a Sisyphean struggle to get him to manage his diabetes in even a
marginally satisfactory way, and I have multiple ER visits under my
belt to prove it. Additionally, I spent most of my life being
morbidly obese and even though I managed to lose large amounts of
weight several times, it always came back. Until my gastric bypass
surgery in 2005. At my top weight I was larger and looked even more
like Baby Huey than does Deen in the photo that accompanies her
confession.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Oh, and Dr. Pappas, speaking of “practicing the
art of mean,” you'll notice that my headline does not call anyone
“stupid.”</div>~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-85741026292479803612012-02-03T09:14:00.000-08:002012-02-03T12:53:53.016-08:00Caramel Apple CakeAs a teenager, I had 2 horses. The first, Sparky, was one ornery bitch and I shared her with my older sister (also an ornery bitch, but I digress). We lived at an old farmhouse that had many apple, pear, cherry, plum, hazelnut and walnut trees on the property.<br />
<div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">When Sparky decided the riding session was through, it was through. Her favorite trick to end said session was to run under a low hanging branch on one of the apple trees. She would knock me off and I would suspend in the air for a moment, just like Wile E. Coyote, before landing on my butt in a big, mooshy pile of rotten apples.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Fast forward 40 years.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Both the fridge and pantry are getting a bit bare, as Daniele has been taking the car to school lately. Yah, I could take the bus, but what with the arthritis and all, don't feel much like going anyplace. Or getting up off the couch, for that matter.</div><div style="margin-bottom: 0in;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqoc7exJrrO9CavHpjw3KVOn89EcuwFvW04fTcQ4oDE-voKyh_GKP38SX4idffGsz2rNAvQ9G1DtC5Wn9dmNrxhRGJ4vGA8QzqKhrUEuYJT2gX4rqepOTKIlwxzyfPzmdicTWLY5d17w/s1600/Gravenstein.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="126" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqoc7exJrrO9CavHpjw3KVOn89EcuwFvW04fTcQ4oDE-voKyh_GKP38SX4idffGsz2rNAvQ9G1DtC5Wn9dmNrxhRGJ4vGA8QzqKhrUEuYJT2gX4rqepOTKIlwxzyfPzmdicTWLY5d17w/s200/Gravenstein.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gravenstein Apples</td></tr>
</tbody></table>So, casting about for ways to attack that sudden sugar craving, I decided to throw a cake together. </div><div style="margin-bottom: 0in;">For those poor schlubs who do not live in an area where Gravensteins are available, sorry, my heart bleeds for you. Granny Smith will suffice in a pinch. </div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Note: we are NOT “apple pickin' people,” we are “picking apples up off the ground people.”</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><b>Caramel Apple Cake</b></div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">2 ½ c flour</div><div style="margin-bottom: 0in;">3 tsp baking powder</div><div style="margin-bottom: 0in;">1 tsp salt</div><div style="margin-bottom: 0in;">1 tsp ground cinnamon</div><div style="margin-bottom: 0in;">½ c butter, softened (10 seconds in the microwave does the trick)</div><div style="margin-bottom: 0in;">1 ½ c sugar</div><div style="margin-bottom: 0in;">3 eggs</div><div style="margin-bottom: 0in;">2 tsp vanilla extract </div><div style="margin-bottom: 0in;">1 ½ c milk</div><div style="margin-bottom: 0in;">2 Gravenstein apples, grated</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Combine flour, baking powder, salt and cinnamon in a bowl and set aside. In the mixer bowl, cream butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla. Add dry ingredients and milk alternately, beginning and ending with dry ingredients. Stir in grated apples.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Grease and flour the bottom of a 9” x 13” baking pan and pour in batter. Bake at 350 for 30 minutes or so...until golden brown and starting to pull away from the sides. Remove from oven and allow to cool.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><b>Caramel Frosting</b></div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">½ c butter</div><div style="margin-bottom: 0in;">1 c firmly packed brown sugar</div><div style="margin-bottom: 0in;">¼ c milk</div><div style="margin-bottom: 0in;">3 c powdered sugar</div><div style="margin-bottom: 0in;">½ tsp vanilla extract</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Melt butter in a medium saucepan. Add brown sugar and cook over low heat, stirring constantly, for 2 minutes. Raise heat to medium high and add milk. Continue to cook until mixture comes to a rolling boil. Remove from heat and stir in powdered sugar and vanilla. If necessary, add a few drops of milk so that the mixture is spreading consistency. Spread over the cooled cake.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">12 servings. </div><div style="margin-bottom: 0in;"><br />
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</div>~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-26460966631235919642012-02-01T10:21:00.000-08:002012-02-06T06:58:06.320-08:00Rachael Ray's "healthy" School Tacos<div style="margin-bottom: 0in;">
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<tr><td class="tr-caption" style="text-align: center;">First Lady Michelle Obama Launches Nutrition Guidelines</td></tr>
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I think it is a wonderful thing that the USDA recently announced changes in the components of school lunches. I still can't get over being shocked back in the Reagan administration when, for the purposes of school lunches, catsup was deemed to be a vegetable. <br />
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First ladies traditionally have a special cause to advocate, and Michelle Obama has chosen better childhood nutrition and exercise habits. Her advocacy has done much to raise awareness of this pressing issue, and I applaud her efforts. To announce the new nutrition guidelines, Mrs. Obama, Agriculture Secretary Tom Vilsack and Food Network cook Rachael Ray launched the guidelines by lunching at Parklawn Elementary School in Alexandria, VA. The menu was a purportedly healthy dish of turkey tacos with corn, black beans and ranch dressing -- one of a handful of recipes Ray developed for the program.<br />
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I well understand that this was a high profile event and in order to increase awareness of the issue, partnerships are formed which, which, when placed under the microscope, do not fare particularly well. My issue with Ray has always been that she calls her recipes in general "figure friendly," but never bothers to explain what that means. A typical Ray recipe will provide double portions of meat and pasta, so despite her claims to be leading the cause against childhood obesity and diabetes, at least one of the recipes she developed does nothing that I can see to further it. I suppose I could crunch the numbers of the rest of Ray's recipe's for this program, but with names such as <a href="https://schools.healthiergeneration.org/resources__tools/school_meals/rachael_ray_recipes/" target="_blank">"Mexi Mac and Cheese,"</a> I will leave it to the reader's imagination.<br />
<br />
So I looked more closely at Ray's Turkey Tacos recipe and sure enough, not only is this recipe not particularly healthy for children, it isn't particularly healthy for adults, either. My methodology is to compare a recipe's main ingredients against the food database at <a href="http://calorieking.com/">CalorieKing.com</a>. I add up the numbers for calories, fat, carbohydrate, fiber, protein and sodium (cholesterol and fiber are subsets of fat and carbohydrate, respectively), then divide by the recipe's stated number of servings.<br />
<br />
My calculations are, if anything, quite conservative. I would encourage anyone, particularly stakeholders, to double-check my figures. This dish is part of a purportedly "healthy" meal being recommended at the highest levels as a positive addition to school lunches. Really? In the linked recipe below, the calories are about half the daily <a href="http://www.netrition.com/rdi_page.html">Recommended Daily Intake</a> for an adult, with 55 grams of fat and 70 of carbohydrate. The school meal also includes a serving of brown rice, which is not taken into account here.<br />
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School nutrition is certainly a worthy cause but I wish First Lady Obama and Secretary Vilsack had teamed up with someone who has more credibility than name recognition. Weren't Jamie Oliver or Ellie Krieger -- an actual Registered Dietician, by the way -- available? Especially now, in the wake of the scandal of <a href="http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&ved=0CFcQtwIwBg&url=http%3A%2F%2Fwww.huffingtonpost.com%2F2012%2F01%2F17%2Fpaula-deen-diabetes_n_1210049.html&ei=v5kqT8-LAeadiALa0oS7Cg&usg=AFQjCNF0xd8Bki_OzVLhhOSNevJHy1fMAg">Paula Deen</a> revealing a 3-year old diabetes diagnosis at the same time she endorses a diabetes drug, Food Network and its on-air staff need to pay more attention to the substance of their content.<br />
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And one more thing: at the risk of appearing to be mean, Rachael Ray does not have children. I have 30+ years experience as a parent and cannot fathom kids eating most of this stuff. </div>
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<a href="http://www.rachaelrayshow.com/food/recipes/turkey-tacos-black-bean-and-corn-salad-and-yum-o-southwest-ranch/">Turkey Tacos with Black Bean and Corn Salad and Yum-o Southwest Ranch</a><br />
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I've re-done the numbers for the tacos
and they don't seem to be as bad as I thought at first. Calories are
slightly lower but sodium still seems pretty high. Carbs are high but
fiber and protein are decent. Apologies to all for previous
calculations.
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I still can't imagine kids eating this,
though. The rest of the meal was a side of brown rice, milk and, I
believe, a fruit. Was there any sort of measure for waste afterward?</div>
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Calories: 931</div>
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Fat: 49g</div>
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Sodium: 1631mg</div>
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Carbohydrate: 72g</div>
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Fiber: 15g</div>
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Protein: 52g</div>
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<a href="http://www.whitehouse.gov/photos-and-video/photo/2012/01/agriculture-secretary-tom-vilsack-and-first-lady-michelle-obama-have-" target="_blank">Agriculture Secretary Tom Vilsack and First Lady Michelle Obama Have Lunch with Students at Parklawn Elementary School</a> </div>
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<a href="http://www.gpo.gov/fdsys/pkg/FR-2012-01-26/pdf/2012-1010.pdf" target="_blank">Nutrition Standards</a> </div>
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<a href="https://schools.healthiergeneration.org/resources__tools/school_meals/rachael_ray_recipes/" target="_blank">Alliance for a Healthier Generation</a></div>~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-24335277714574806482012-01-29T07:30:00.000-08:002012-02-29T08:47:20.118-08:00Healthier Workplace Snacks<a href="http://www.huffingtonpost.com/cooking-light/healthy-snacks_b_1217355.html?ncid=webmail7#s624537&title=Whole_Wheat_Crackers">http://www.huffingtonpost.com/cooking-light/healthy-snacks_b_1217355.html?ncid=webmail7#s624537&title=Whole_Wheat_Crackers</a><br />
<br />
I'm glad to see someone responsible in the food arena posting info like this. It can be a challenge to find healthy snacks in the workplace, but this article shows that with a little planning, it's possible to have something low-cal with fiber, no-cholesterol, that will keep you satisfied. These snacks will cost you less than a daily dose of Snickers or chip, which is an added bonus in my book..<br />
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Thank you, Cooking Light!~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-58613152481322278572011-12-31T19:28:00.000-08:002012-01-01T14:05:44.812-08:00My Christmas Cooking DisastersI had the best intentions of taking a lot of food to my mother's house for dinner on Christmas Day. Fudge, some vegetable gratin, rosemary walnuts, deviled eggs, and a batch of sugar cookie dough for my brother's Christmas present. <br />
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</div><div style="margin-bottom: 0in;">I suppose the cookie dough was the least of the challenges and really, by now I should be able to make it blindfolded in my sleep and with an arm tied behind my back. And jumping up and down on a pogo stick. But even so, the dough was a bit dry. I forced to submit to my will however, and eventually got it into 2 pretty decent looking rolls.<br />
<br />
Divinity is one of those candies that I usually associate with Christmas but no one in my family has made it for a long time. Hence my decision to make a batch, which went horribly, horribly awry.With the first batch I overbeat the egg whites and I decided to pitch it and start over, since all l lost was 2 egg whites. With attempt #2 the egg whites refused to be whipped but I continued anyway. It tasted good but looked awful and consequently it did not make it to Mom's house. I made a third attempt the next day and it was closer but still a bit soft. At least I was able to form individual candies instead of one big ugly sugar blob.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">And the fudge...Velveeta Fudge is now my go to fudge recipe. No cooking and it always comes out right. I also love the unexpected dairy quality that Velveeta gives the fudge. Only problem there was that I had forgotten to get a new bag of powdered sugar. I also got Velveeta slices individually wrapped because I didn't need a 2 pound block.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">The deviled eggs...argh. I had fallen victim to a plastic device intended to cook hard boiled eggs so that you don't have to peel them. Instead you just slide the eggs out of these cups. Except that mine stuck to the plastic cups. Plus the eggs were flat on the top end. And the texture was just odd. I gave up on the deviled egg idea and instead used those 6 eggs in a batch of potato salad.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">The most successful dish of the day was the same one to which I had given the least amount of thought. I had gotten some pre-made pie crusts (never did pick up my grandmother's knack with pastry). I rolled the dough out to fit a 9 x 13 pan, then covered with chopped deli ham, grated Swiss cheese and some chopped Italian parsley. Baked at 375 until the cheese was melted and bubbly. The cut chunks pretty much disappeared from the plate.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">The rosemary walnuts were from The Gourmet Cook Book and went together easily enough. I didn't get much feedback on them at Mom's house though because the container was covered by wrapping paper or something and no one noticed them. I had a couple of bites though and I thought they were good. </div><div style="margin-bottom: 0in;"><br />
<br />
</div><div style="margin-bottom: 0in;">But my most wonderful food memory from this Christmas will be Daniele. He and I have a tacit understanding that we won't be getting each other presents until our financial situation is a little more steady. But we were at a Trader Joe's looking at cheese and I remembered Daniele saying that he hasn't had any real Gorgonzola since he's been in the US. So I got him a chunk. It was runny and stinky – in short, exactly what he had in mind. And as he enjoyed his stinky cheese smeared on crostini he said “this isn't just a gift. It's my childhood on slices of toast.”</div>~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-81000103181933398272011-11-24T14:27:00.000-08:002011-11-24T14:27:04.127-08:00Spinach Turnovers<style type="text/css">
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<div style="margin-bottom: 0in;">Spinach Turnovers</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">I'm constantly trying to get Daniele to eat more vegetables – with little success. My latest effort was these spinach turnovers. They started out purportedly for him to take to a Thanksgiving potluck at school. Then I discovered I didn't have the right kind of cheese. I also apparently cross-pollinated that idea with something from the Silver Palate 25<sup>th</sup> anniversary cookbook that called for rosemary, ricotta and prosciutto as a filling for filo dough. What eventually turned out was this:</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">A savory spinach with sauteed onions, garlic and shroom, planted neatly on a blob of ricotta and egg mixture, and baked to golden crispy perfection. Here's how I did it.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Heat a cast iron pan over medium high heat and add a tablespoon each of olive oil and butter. Saute the onion until soft and translucent. Add mushrooms and continue to saute until they are golden. Add garlic and stir in a thawed and drained 10 ounce package of spinach. Season to taste with salt and pepper.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">In a separate bowl, combine 1 cup of ricotta and an egg. Cut 2 sheets of thawed puff pastry each into 4 squares. On each square of pastry, place a heaping tablespoon of the ricotta mixture, and 1\8th of the spinach filling. Fold pastry over filling to form a triangle and place on a baking sheet. Bake at 350 for about 20 minutes.</div>~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-3326360721990355362011-11-15T15:38:00.000-08:002012-02-29T08:51:51.819-08:00Fun Sandwich Surprise<div style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: small;">Note: as I review what I've typed here, I realize this is technically 3 separate recipes. Will edit in a bit...perhaps after I've made a panino. Dammit, after thinking about bread and cheese for the last half hour, I'm hungry. ;D</span><br />
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<span style="font-size: small;">I've been on something of a bread-making frenzy lately and consequently, have tired of my basic white bread recipe. To tart things up a bit yesterday, I pawed through my cabinets. Fortunately, I stumbled over and seized upon the sun-dried tomatoes whose original intended purpose was long since forgotten. I chopped those up and together with a dash of oregano and some julienned basil, they were kneaded into the dough before the second rise.</span></div>
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<span style="font-size: small;">If I say so myself (and I <b><i>do</i></b>), the house was bathed in that blissful aroma known as <i>Eau du Pizza Joint</i> while the bread was rising and baking.</span><span style="font-family: "Times", "Times New Roman", serif; font-size: small;"> </span><span style="font-family: "Times", "Times New Roman", serif; font-size: small;">I knew what to do with this loaf even before it came out of the oven. I dragged out the panini maker and heated it up.</span><span style="font-size: small;"> To a halved slice of my wonderful bread, I added slices of some fresh mozzarella from the local MegaLoMart, as well as a few slices of Roma tomatoes and a couple of fresh basil leaves. Then my off the cuff concoction went into the panini press for just a few minutes, until I heard the hiss of melted cheese hitting the hot grill.</span></div>
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<span style="font-size: small;">Yes Virginia, it was as wonderful as it sounded. The bread was all toasty and crisp, with the gooey wonderfulness of the cheese. I made one for Daniele when he came home from from school and he declared it a perfectly gourmet combination of ingredients. Ha. He used to say that about everything I made, but when he realized he was losing credibility, he made it a point to dislike things occasionally.</span></div>
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<span style="font-size: small;">I have decided to name my creation Panino Caprese.</span></div>
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<span style="font-size: small;">For the bread:</span></div>
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</span></div>
<div style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: small;">1 cup water</span></div>
<div style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: small;">2 TBS olive oil</span></div>
<div style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: small;">1 TBS sugar</span></div>
<div style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: small;">1tsp salt</span></div>
<div style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: small;">1 1\2 TBS yeast</span></div>
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<span style="font-size: small;">3 cups flour</span></div>
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<span style="font-size: small;">1\2 cup chopped sun-dried tomatoes</span></div>
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<span style="font-size: small;">good pinch of dried oregano</span></div>
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<span style="font-size: small;">scant TBS julienned fresh basil</span></div>
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</span></div>
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<span style="font-size: small;">My method for making bread with the KitchenAid is posted <a href="http://hakunafritatta.blogspot.com/2012/02/basic-bread-method-with-kitchen-aid.html">here. </a></span></div>
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<span style="font-size: small;">Remove dough when it isn't particularly sticky and knead of a floured surface until somewhat satiny. Back in the day they used to say until it feels "like a baby's butt," but I don't think that expression is quite PC anymore. Place in a greased bowl and allow to raise in a warm place until doubled in bulk, usually around 90 minutes. Punch down dough on the floured surface and knead a few minutes more.</span></div>
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</span></div>
<span style="font-family: "Times", "Times New Roman", serif; font-size: small;">Form into desired shape, ie, conventional loaf, baguette, road load, focaccia...whatever floats your boat and set to rise a second time -- around 30-45 minutes. Bake at 350-75 for around 20 minutes, or until golden brown on top.</span>~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-24622432841314260902011-11-02T13:58:00.000-07:002011-11-02T13:58:29.979-07:00The Loaf That Was Not to BeA few years ago, my pal Margaret sent me a bread machine as a birthday present. After the initial gluten-based delirium subsided, we got over the bread-making frenzy and more or less ignored the machine until I met Daniele. He, too succumbed to the same delirium that had enveloped us, and rekindled my passion for the intoxicating perfume of fresh-baked bread wafting through the house.<br />
<br />
I, however, had trouble getting loaves to come out consistently right. For whatever reason, Daniele managed to pull it off, so he became the primary creator of all things yeast-related. I had the best luck with the "dough" setting, shaping and baking the loaf outside the machine. Soon, I was making some pretty fantastic baguettes and focaccia on a more or less regular basis.<br />
<br />
Today, I thought I would welcome Daniele home from school with focaccia. I started a batch of dough and checked on it after a couple of minutes. The stem thing that holds the paddle on was loose and the paddle hadn't combined the flour with the liquid. I removed the bucket and liquid dripped out of the bottom. I gave up on that batch and started another, making sure that everything was aligned correctly. It seemed to be going well, so I went about my business.<br />
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10 minutes or so later, I heard a crash in the kitchen. Since the cat has developed the bad habit lately of checking on things on the counter, I yelled at him, assuming he had knocked over dishes in the drainer. But no -- Fred was cozily ensconced in his chair in the living room, dreaming kitty dreams of catching the squirrels and blue jays in the yard. I continued to the kitchen. There I found the bread machine on the floor, the lid about 3 feet away and the bucket upside down. I had scrubbed the kitchen floor pretty recently but hadn't yet swept today and there was dirt stuck all over the dough. I decided that was enough for the day and threw away the second batch as well.<br />
<br />
Oh, when Daniele and I went out to the car for me to take him to school, the battery was dead. Something pretty damn wonderful better happen to make up for my morning. Harumpf!~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0tag:blogger.com,1999:blog-3786095683387146112.post-24663008765114081292011-10-01T20:09:00.000-07:002011-10-01T20:16:10.399-07:00Marcus Samuelsson's White Bean SoupIt''s that time of year again, kiddies. Yup, up here in the beautiful (but wet) Pacific Northwest, our fleeting summer has fled. Up here, we don't tan, we rust and here is a little WD-40 for the body and soul. Stumbled over this on the web and thought it sounded simple, delicious, cheap and easy. Think I'll make it tomorrow night.<br />
<br />
http://www.kitchendaily.com/recipe/white-bean-soup-142870/ <br />
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<b>White Bean Soup</b><br />
<br />
1 hr 35 mins total<br />
10 mins prep<br />
<br />
Ingredients<br />
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Serves: 4<br />
<br />
2 cans Great Northern beans<br />
3 tablespoons olive oil<br />
1 large onion, chopped<br />
1 cup canned stewed tomato, chopped<br />
1/2 cup chopped carrots<br />
1/2 cup chopped celery<br />
8 garlic cloves, chopped<br />
3 bacon slices, chopped<br />
4 cups (or more) chicken stock<br />
1 teaspoon fresh rosemary, chopped<br />
1/2 cup heavy cream<br />
grated Parmesan to finish<br />
<br />
Directions<br />
<br />
Heat olive oil in heavy large pot over medium-high heat. Add onion, carrots, celery, garlic and bacon and sauté until vegetables are tender, about 6 minutes.<br />
<br />
Add beans, chicken stock, heavy cream, canned tomato, and rosemary. Bring soup to a boil. Reduce heat to medium-low; cover and simmer until beans are very tender, stirring occasionally, about 1 hour.<br />
<br />
Add more chicken stock by 1/4 cupfuls to thin soup, if desired. Garnish with grated Parmesan.<br />
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Season soup to taste with salt and pepper.<br />
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Read more: http://www.kitchendaily.com/recipe/white-bean-soup-142870/#ixzz1ZaeM9iUk~j~http://www.blogger.com/profile/09772460831855267115noreply@blogger.com0