tag:blogger.com,1999:blog-80585756066549890722024-03-05T03:58:55.964-08:00American Watera food & drink journalAndreihttp://www.blogger.com/profile/01034182707647026065noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-8058575606654989072.post-28684862630747594462013-08-21T12:08:00.001-07:002013-08-21T12:08:30.727-07:00Food Rainbow<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK0BmksVUn4wTD3S2z657YU8mzanXKWSp0n0UBDLtZVcWE4PAnAnh70qZFAWnCP_6c6Dhc9z0184lczYveOMkgcsFTOMawOp2znrWhc8qCXrS62LDMcR9gRtJ4f6zRwQBNaKtsu1zZp0I/s1600/food-rainbow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK0BmksVUn4wTD3S2z657YU8mzanXKWSp0n0UBDLtZVcWE4PAnAnh70qZFAWnCP_6c6Dhc9z0184lczYveOMkgcsFTOMawOp2znrWhc8qCXrS62LDMcR9gRtJ4f6zRwQBNaKtsu1zZp0I/s640/food-rainbow.jpg" width="310" /></a></div>
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Found <a href="http://www.naomielliott.co.uk/illustration/">here</a>.</div>
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-80618435481473934802013-08-08T09:49:00.000-07:002013-08-08T12:26:12.152-07:00Brief Interlude<div dir="ltr" style="text-align: left;" trbidi="on">
Apologies for the radio silence from the American Water kitchen. We have been busy building a flying machine for the 2013 DC Red Bull Flugtag competition!<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/D-Kbcd8Dt30?feature=player_embedded' frameborder='0'></iframe></div>
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Follow our progress here: <a href="http://echapanza.com/">http://echapanza.com/</a><br />
Check us out on <a href="https://www.facebook.com/groups/114922118574885/">Facebook</a> and <a href="http://instagram.com/echapanza">Instagram</a><br />
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In case you don't believe me, this is for serious, y'all:<br />
<a href="http://redbullflugtagusa.com/">http://redbullflugtagusa.com/</a><br />
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And we are here: <a href="http://redbullflugtagusa.com/page/teams/view_team/909/echa_panza_flug">http://redbullflugtagusa.com/page/teams/view_team/909/echa_panza_flug</a> <br />
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-89240359827508649982013-06-10T13:15:00.000-07:002013-06-10T13:15:26.713-07:00Pesto<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Kale-Pistachio Pesto</span></div>
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<span style="font-family: Times, Times New Roman, serif;">{original recipe from <a href="http://cookingstoned.tv/recipe/pistachio-kale-pesto/">cooking stoned</a>}</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Do you ever make your own pesto? I grew up with a traditional <a href="http://en.wikipedia.org/wiki/Pesto">Genovese </a>style pesto that my mom would make with basil from her garden. It was not until recently that I began to experiment with other greens in pesto. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">If you are not yet totally over all of the kale hype, this is a brilliant use for kale. If you do not have pistachios on hand, I am pretty sure almonds or even pine nuts could make an apt substitute.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0eWamXteUVhNTifz0tyNu3t44anIxhxOZHHLIevbQvascmDAV43swWqrtYMoouwFrftqLmpzXeDA8gQdCJyVsJOo6Zcx0PggaGdGi2XHooHMbL0p28ohmc-O4Pq-c7RzaB2mRwtkeYU/s1600/kalepesto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0eWamXteUVhNTifz0tyNu3t44anIxhxOZHHLIevbQvascmDAV43swWqrtYMoouwFrftqLmpzXeDA8gQdCJyVsJOo6Zcx0PggaGdGi2XHooHMbL0p28ohmc-O4Pq-c7RzaB2mRwtkeYU/s640/kalepesto.JPG" width="640" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">This pesto can be used in many ways. This was excellent with pasta and I can imagine this would make a great base for a white pizza or a fine addition to a grilled cheese sandwich. I also served a dollop of this with steamed asparagus, which made for a great pairing. How would you use this pesto?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgyfagB0CVgrBJ16ZpfRv5Czlp6VuT3lCwZXIoEhG2xkzdiMb3xRGnLr9AqWIZArZMpBIJPLq6amKj-MC5MOswQ5gs_wmBJUMcqaA-Nm9HLPjd_AobnK14R8y9Xw71NuFUNT8WPTRRmM/s1600/kalepesto2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgyfagB0CVgrBJ16ZpfRv5Czlp6VuT3lCwZXIoEhG2xkzdiMb3xRGnLr9AqWIZArZMpBIJPLq6amKj-MC5MOswQ5gs_wmBJUMcqaA-Nm9HLPjd_AobnK14R8y9Xw71NuFUNT8WPTRRmM/s640/kalepesto2.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">ingredients:</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">3 large kale leaves, deveined</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 cup shelled pistachios, unsalted</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">3 cloves garlic</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 extra virgin olive oil</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp sea salt</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">1.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> rip the kale into smallish pieces</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">2.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> peel the garlic cloves</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">3.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> add all ingredients into a food processor and pulse until smooth. </span></div>
Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-53991254053883993752013-06-07T11:51:00.001-07:002013-06-07T11:51:24.591-07:00Road Trip Eats: Maine Edition<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Fiddlehead Ferns</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pVx_7X3tpfiTYrERU8PeLHDPzCIW97OudVPaf690tq79DkgwomKZ9MObW6a9BJwDJI5lk2SLbUbvBTEfFiqC4G1VCeCuYsUQ2n3EVB6p0xCtb5GxI-xU2KMbMCdZnElxcShBJcoeLiY/s1600/MainePics.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pVx_7X3tpfiTYrERU8PeLHDPzCIW97OudVPaf690tq79DkgwomKZ9MObW6a9BJwDJI5lk2SLbUbvBTEfFiqC4G1VCeCuYsUQ2n3EVB6p0xCtb5GxI-xU2KMbMCdZnElxcShBJcoeLiY/s640/MainePics.jpg" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">We just took a long weekend trip to Maine, where the scenery was fantastic and the eating even better. We stuffed ourselves silly on lobster rolls, vowing on departure to not sample one again for a very, very long time. When not eating lobster rolls, we learned of another Maine delicacy -- fiddleheads. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kLuadUlkqiYqOea9uRpIZNHhJScLqBcqFB4oMKaYF6umxEGGSTAGDPdSMmQMvn4WVf1WZh28XocU54JWvp6SYh11O1XazGBIujzyn_po3rAv-gIqImiJ1cEMrhMi7VjzIiAEiJan4DA/s1600/fiddleheads2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kLuadUlkqiYqOea9uRpIZNHhJScLqBcqFB4oMKaYF6umxEGGSTAGDPdSMmQMvn4WVf1WZh28XocU54JWvp6SYh11O1XazGBIujzyn_po3rAv-gIqImiJ1cEMrhMi7VjzIiAEiJan4DA/s640/fiddleheads2.JPG" width="480" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">An early spring delicacy in Maine, fiddleheads are the coiled fronds of the ostrich fern. Fiddleheads bear a likeness to other familiar greens, like asparagus, however these must be boiled or steamed before sauteeing, baking or using in a stir fry. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">If you ever plan to go foraging for fiddleheads, you should be confident in your ability to discern the difference between the ostrich fiddlehead and other fern fiddleheads, as not all ferns are edible.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4VUhnn41zhglXGegidSQypdrKnEWkMnqtofh4gPzf5LIaTp3e4x3WaZGbsAToZte0l49pWgTxKP9uh9BImYZ-__IJnWOpKRKDZfhJT0AGJZdyoQ6r4XOWA_ryM_B2yDLoroe0O_l0VY/s1600/fiddleheads.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4VUhnn41zhglXGegidSQypdrKnEWkMnqtofh4gPzf5LIaTp3e4x3WaZGbsAToZte0l49pWgTxKP9uh9BImYZ-__IJnWOpKRKDZfhJT0AGJZdyoQ6r4XOWA_ryM_B2yDLoroe0O_l0VY/s640/fiddleheads.JPG" width="480" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">We served these alongside roasted potatoes and chicken enchiladas. This made for a very special family style meal on our last night in <a href="https://maps.google.com/maps?q=mcfarland+cove+maine&ie=UTF-8&ei=QiuyUdDnFa3e4APA14DADA&ved=0CAsQ_AUoAg">McFarland's Cove</a>. Maine, I vow to return some day.</span><br />
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Photo credits: Andrei Sinioukov<br />
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com2tag:blogger.com,1999:blog-8058575606654989072.post-27426522427628408492013-06-03T12:39:00.002-07:002013-06-03T12:39:54.530-07:00Lately Sipping On...<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Grapefruit Juice</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">What's your summer time drink of choice? Lately, we have been sipping on grapefruit juice. It's refreshing straight up. But the possibilities are endless depending on your tonic of choice. The other night we mixed up a grapefruit cocktail with vodka, a sprig of rosemary and a splash of soda water. Its so good, its dangerous. And a quick tour around the internet yielded some might fine inspiration - hoping to try these others soon!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI61fKTozP0yYHDmHHdGjsGTu7m8Egkn04VKxtaCRP7Uy9p3QnVm1RN9_l8wjvBSaHdo5K-56V2a81lEgYVehjOu3wHkb1gK_rfp_22cCnCwkqhcKFe7De1bCs8joJDBI28uw8IXsBR1Y/s1600/grapefruitjuice.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI61fKTozP0yYHDmHHdGjsGTu7m8Egkn04VKxtaCRP7Uy9p3QnVm1RN9_l8wjvBSaHdo5K-56V2a81lEgYVehjOu3wHkb1gK_rfp_22cCnCwkqhcKFe7De1bCs8joJDBI28uw8IXsBR1Y/s640/grapefruitjuice.jpeg" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Tequila: It turns out the Margarita is not Mexico's most popular drink -- Check out this recipe for the <a href="http://www.bonappetit.com/recipes/2013/01/paloma">Paloma </a>from the Bon Appetit Test Kitchen.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VcD6A319DYJVImVUNVwvIn8a9mwnYRr6bP6ysteffI1aMaiInYNSjOcROqQnMdQSGAvkCLDS6-FWPZGcP8mV4jdcx0YkugNfDzjaHrMVLhNpF8GGzzGLuYnlCz2-38VoWafNh4ELmZ0/s1600/paloma-646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VcD6A319DYJVImVUNVwvIn8a9mwnYRr6bP6ysteffI1aMaiInYNSjOcROqQnMdQSGAvkCLDS6-FWPZGcP8mV4jdcx0YkugNfDzjaHrMVLhNpF8GGzzGLuYnlCz2-38VoWafNh4ELmZ0/s640/paloma-646.jpg" width="486" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Champagne: A grapefruit twist on the classic morning drink -- from Apartment Therapy's Kitchn</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGx_HfTIQ9bIxuCdPPo1s9rfnDHuToWxljPsSx3x1z094l_vZJ2gUONTEinQEen3_ycQyaHDVrHaMsczYVpOtTaTlRa1hdt_w1sQlrZ7y0wRQtAv7BVjWzfPKt3czD3t7nbAk9nMxzyhU/s1600/grapefruitmimosas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGx_HfTIQ9bIxuCdPPo1s9rfnDHuToWxljPsSx3x1z094l_vZJ2gUONTEinQEen3_ycQyaHDVrHaMsczYVpOtTaTlRa1hdt_w1sQlrZ7y0wRQtAv7BVjWzfPKt3czD3t7nbAk9nMxzyhU/s640/grapefruitmimosas.jpg" width="508" /></a></div>
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span><span style="font-family: Courier New, Courier, monospace; font-size: large;">Gin: this Italian greyhound from </span><a href="http://familystylefood.com/2011/04/italian-greyhound-with-rosemary-sugar/" style="font-family: 'Courier New', Courier, monospace; font-size: x-large;">familystyle food blog</a><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> may just become my go to summertime drink</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90hsqmMFFDynDx4aeTiukI7hc3ma71csiCLIV_3eNfi3PdguV5fz798z6F5qomax2akpXvSDWnxM1mze5y7zGo4Ze7nMtyoMNegmnNmdM-BuQ-ffc2o4ijX4ItYA4d-sGnyCVk4BmBeI/s1600/grapefruit_greyhound.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90hsqmMFFDynDx4aeTiukI7hc3ma71csiCLIV_3eNfi3PdguV5fz798z6F5qomax2akpXvSDWnxM1mze5y7zGo4Ze7nMtyoMNegmnNmdM-BuQ-ffc2o4ijX4ItYA4d-sGnyCVk4BmBeI/s640/grapefruit_greyhound.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-40511359218206616972013-05-29T09:55:00.000-07:002013-05-29T09:55:19.022-07:00The Perfect Burger<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">$100,000 Burger aka</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">7 Train Caramelized Green Curry Burgers with Crispy Watercress Salad, Roasted Cashews, and Minted Basil Aioli</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">In our household the debate about how to prepare the "perfect" burger carries on. We came close to perfection <a href="http://americanwater.blogspot.com/2012/12/grilling-delight.html">here</a> with an approach that abides by the principle -- the simpler, the better. Minimal handling of the meat, no frills and additives to the beef, just a bit of salt right before they hit the grill, et voila. We really thought we were onto something here, until we stumbled across this article -- <a href="http://shine.yahoo.com/shine-food/what-does-a--100-000-burger-taste-like--162156651.html">What does a $100,000 burger taste like?</a> If our burger recipe calls for simplicity, this promotes the opposite. I have not yet had a chance to try this at home, but I share the recipe for those curious about what a $100,000 burger looks like. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFq1G98z81Svm2E1eW3qeAJj9X8o-v_ngWyby-uBSb7-RzMwJIROaQD_-Cv9lIOTe1Xi-RQb9Wm2-kyk9fJ60DXA82aDs8a6Hcub3n_NQtA9xk0IXLoNh2X6Avhvrgyxw-EvXbIB9nH84/s1600/100,000k-burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFq1G98z81Svm2E1eW3qeAJj9X8o-v_ngWyby-uBSb7-RzMwJIROaQD_-Cv9lIOTe1Xi-RQb9Wm2-kyk9fJ60DXA82aDs8a6Hcub3n_NQtA9xk0IXLoNh2X6Avhvrgyxw-EvXbIB9nH84/s640/100,000k-burger.jpg" width="480" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Recipe by Erin Evenson</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Ingredients:</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; font-size: large;">Green Curry Glaze</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 cup coarsely chopped fresh cilantro</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">3 tbsp fresh grated ginger</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 jalapeno chiles, stemmed and coarsely chopped</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 fresh kaffir lime leaves</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 stalk lemongrass, outer layers discarded, crushed with the back of a knife and chopped</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/3 cup coconut milk</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/3 cup low sodium soy sauce</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">3 tbsp honey</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 tbsp toasted sesame seeds</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tbsp extra virgin olive oil</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 tsp kosher salt</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; font-size: large;">Minted Basil Aioli</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 cup mayo</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">3 cloves garlic</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 cup fresh basil leaves</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 cup fresh mint leaves</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; font-size: large;">6 slices pancetta</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; font-size: large;">Crispy Watercress Salad</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">3.5 cups canola oil</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 cup rice flour</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 cup chilled seltzer water</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 tsp baking powder</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp kosher salt</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp freshly ground black pepper</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 heads young watercress, stems trimmed</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">3 shallots, thinly sliced</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">zest and juice of 1 lime</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tbsp unseasoned rice vinegar</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 tsp Thai fish sauce (low-sodium)</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 tsp sugar</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp sriracha</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; font-size: large;">Burger Patties</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 lbs ground chuck</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">fat from cooking pancetta</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; font-size: large;">vegetable oil for brushing grill rack</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; font-size: large;">6 French sandwich rolls, split</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 1/4 cups chopped roasted salted cashews</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; font-size: large;">yield: 6 burgers</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> light grill and let heat settle to medium</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;"><span style="font-size: x-large;">2.</span><span style="font-size: large;"> to make the glaze, combine all ingredients in a blender and blend until completely pureed. pass the mixture once through a sieve to remove any chunks, and set aside.</span></span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">3.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> the make the aioli, combine all of the ingredients in a food processor and pulse until smooth. transfer to a bowl, and refrigerate until ready to serve the burgers.</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">4.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> place a large cast iron skillet on the grill. add the pancetta and cook until crisp, about 7-8 minutes. transfer the pancetta to paper towels to drain and pour the fat from the skillet into a large bowl. reserve for later.</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: x-large;">5.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> to make the salad, return the skillet to the grill, add the canola oil, and heat until shimmering. combine the flour, seltzer water, baking powder, salt and pepper in a large bowl, whisk to blend. add the watercress and stir to coat. </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">6.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> add the shallots to the hot oil and fry until golden brown and crisp, 30 to 45 seconds. transfer to a paper towel to drain. working in small batches, remove the watercress from the batter, allowing excess batter to drip back into the bowl. fry until golden brown and crisp, 45 to 50 seconds. transfer to paper towels to drain.</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-large;">7.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> in a small bowl, whisk together the lime zest and juice, vinegar, fish sauce, sugar and sriracha until combined. set aside.</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">8.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> to make the patties, add the chuck to the bowl containing the reserved pancetta fat. combine using your hands. form the meat into 6 equal patties.</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;"><span style="font-size: x-large;">9.</span><span style="font-size: large;"> brush the grill rack with vegetable oil. place the patties on the grill and cook for 4-5 minutes, or until juices begin emerging from the top of the patties. baste the patties liberally with the glaze, flip the patties, and douse the other sides of the patties with the remaining glaze. grill the other side for 4-5 longer (for medium-rare, long for desired doneness). transfer the patties to a plate to rest while assembling the other ingredients.</span></span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">10.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> grill the rolls, cut side down, until they are lightly toasted. spread the cashews on a plate. spread the cut sides of the buns with aioli and dip each roll top, aioli side down into the cashews, pressing gently to make sure the cashews adhere.</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">11.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> to assemble the burgers, combine the fried shallots and watercress in a large bowl and toss to combine. drizzle the lime dressing over the mixture and toss again. place a pancetta slice on each bottom bun, followed by a patty. place a mound of the watercress salad atop each patty. finally, top each burger with the cashew-aioli buger tops.</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">12.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> serve immediately!</span><br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com4tag:blogger.com,1999:blog-8058575606654989072.post-41153729548182648342013-05-22T09:04:00.001-07:002013-05-22T09:04:14.428-07:00Backyard Bounty<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Marinated Spring Onions</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">We have received a very warm welcome into our new neighborhood vis a vis our friendly new neighbor - Paul. He is an avid gardener with little spare time to cook (on account of his very busy dog walking schedule). We are counting ourselves lucky to live in such close proximity to someone with such a wealth of gardening knowledge, and even luckier when we become the benefactors of his backyard bounty. Recently, he gifted us this beautiful bouquet of spring onions. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhni6_jWpQJUW_5h7b7yJjhjaVYUxOz0GKeOQrVf4s5oUicNdr20sHl12ShX24NFykJucbVo2ZG_giv-z-0dxK7Tg_bo8Eh18ewyZkBNHbLdoHLuYTfy1ooLeqNh45C4JUqWF76lk7sbc0/s1600/greenonions.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhni6_jWpQJUW_5h7b7yJjhjaVYUxOz0GKeOQrVf4s5oUicNdr20sHl12ShX24NFykJucbVo2ZG_giv-z-0dxK7Tg_bo8Eh18ewyZkBNHbLdoHLuYTfy1ooLeqNh45C4JUqWF76lk7sbc0/s640/greenonions.JPG" width="480" /></a></div>
<br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">Similar to <a href="http://americanwater.blogspot.com/search/label/condiments">our chimichurri recipe</a>, these green onions can be used as a condiment or marinade & they pair incredibly well with grilled meats. Using a sharp knife, slice the white parts of the spring onions paper thin. Toss together with 1 tbsp walnut oil (expensive, but worth every penny!), 1/2-1 tsp balsamic vinegar & a generous handful of fresh, chopped thyme. Let sit for a few hours -- for best results overnight. The walnut oil breaks down the bitterness of the onions & allows these onions to take on a delicate nutty flavor. We served with a grilled skirt steak, but this would also be great with grilled vegetables and perhaps feta cheese. Frankly, these are so good, we tend to snack on them alone. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-WUTm6tAbkyBmmLJUPb3KcjBAKbsiPYfQFIPZ4DNq0Z41upHrlu_zxo4w7vwmr8YoGCAaI_m4HZ64c2QQaIeKUyUHUBP5-AIylkcQOZ-tcY0amrfardL2QuuzQrGGcwmlSE26RMQVDM/s1600/Seafood.Pancake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-WUTm6tAbkyBmmLJUPb3KcjBAKbsiPYfQFIPZ4DNq0Z41upHrlu_zxo4w7vwmr8YoGCAaI_m4HZ64c2QQaIeKUyUHUBP5-AIylkcQOZ-tcY0amrfardL2QuuzQrGGcwmlSE26RMQVDM/s640/Seafood.Pancake.jpg" width="640" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">And we always reserve our scallion greens to make a </span><a href="http://www.thekitchn.com/recipe-korean-seafood-pancake-114144" style="font-family: 'Courier New', Courier, monospace; font-size: x-large;">Korean Seafood Pancake</a><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> (Haemul Pajeon). It has taken us years to finally get this right - and this last time we nailed it (perhaps we have Paul and his backyard inspiration to thank)! I was feeling too spooked by the prospect of yet another failed attempt to document this particular round, but perhaps this recipe from Apartment Therapy's thekitchn can provide a springboard for experimentation, should you feel inspired to try this at home. </span><br />
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photo credits:<br />
#1: Andrei Sinioukov; #2: thekitchn</div>
Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-47572999277160582892013-05-14T13:01:00.000-07:002013-05-15T05:51:02.677-07:00Feature Ingredient: Harissa<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Harissa-Spiced Whole Wheat Fusilli Pasta </span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">with Swiss Chard & Red Onion </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Do you ever use harissa? On a recent whim, I bought a container of this </span><a href="http://en.wikipedia.org/wiki/Harissa" style="font-family: 'Courier New', Courier, monospace; font-size: x-large;">Tunisian hot chili sauce</a><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">. I am having a great deal of fun experimenting with it</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">. Next time around, I will definitely try this homemade version from </span><a href="http://www.saveur.com/article/Recipes/Harissa" style="font-family: 'Courier New', Courier, monospace; font-size: x-large;">Saveur</a><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">. I kept this recipe simple with a healthy dose of greens. However, this base recipe leaves plenty of room for experimentation with any of the optional ingredients suggested below.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-oclpgCUsIkshdHDEBU0t20TEYTU0bIQ7-50LvyvlOhNPCg9WWYE0NWZQIg2xq_5bISjitMX3K0WPjo02PLibbvPmHGCtIFaAS-zYrCt45acWbY9o2ZPCOpJ2VsF0vRqUQiGwihE7QU/s1600/harissa_300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-oclpgCUsIkshdHDEBU0t20TEYTU0bIQ7-50LvyvlOhNPCg9WWYE0NWZQIg2xq_5bISjitMX3K0WPjo02PLibbvPmHGCtIFaAS-zYrCt45acWbY9o2ZPCOpJ2VsF0vRqUQiGwihE7QU/s320/harissa_300.jpg" width="320" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Ingredients:</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 box fusilli pasta</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tbsp olive oil, divided</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 bunch swiss chard, chopped</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 large red onion, sliced</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/3-1/2 cup harissa</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">salt & pepper, to taste</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">kalamata olives (optional)</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">pine nuts (optional)</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 can of chick peas (optional)</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">sliced chicken breast (optional)</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">fresh chopped parsley (optional)</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">4 oz goat cheese (optional)</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 cup diced roasted sweet potatoes (optional)</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">yield: 3 servings</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoivFa3oJB5C_bA6ykdHrhTiFWISYiIvbC5fK9Ip-nGQPyZLV9oeG-avOq4FO90LAhoJtfFNEww3lINLP_CO4mnEmiZuR24gM141ngjvDk6soIX-2t4LfVwRhs6Thh5SsSmLCTXqdAfD0/s1600/harissapasta.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoivFa3oJB5C_bA6ykdHrhTiFWISYiIvbC5fK9Ip-nGQPyZLV9oeG-avOq4FO90LAhoJtfFNEww3lINLP_CO4mnEmiZuR24gM141ngjvDk6soIX-2t4LfVwRhs6Thh5SsSmLCTXqdAfD0/s640/harissapasta.jpeg" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">1.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> bring a large salted pot of water to a boil & cook pasta according to package directions. </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">2.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> meanwhile, saute the swiss chard & red onions in olive oil. add a pinch of salt to bring out the sweetness of the onions as they cook. </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">3.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> drain the cooked pasta. add in the sauteed swiss chard, red onion, and 1/4 cup harissa. stir to combine. taste & adjust to desired heat level, adding 1 tbsp harissa at a time.</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-large;">4.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> have fun experimenting with any or all of the optional ingredients!</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Harissa and Sweet Potatoes</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; font-size: large;">there is something particularly satisfying about the combination of harissa and sweet potatoes. check <a href="http://www.vegetariantimes.com/recipe/nutty-sweet-potato-soup-with-harissa-and-spinach/">here</a>, <a href="http://www.bbcgoodfood.com/recipes/1263681/">here</a>, and <a href="http://www.marcussamuelsson.com/recipe/harissa-couscous-roasted-sweet-potato-recipe">here</a> for some inspiration.</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Harissa and Proteins</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://www.bbcgoodfood.com/search.do?keywords=harissa">BBC's Good Food</a> recipe index demonstrates how harissa can really shine with meat and seafood dishes as well, including <a href="http://www.bbcgoodfood.com/recipes/6343/chicken-with-harissa-and-tomatoes">chicken</a>, <a href="http://www.bbcgoodfood.com/recipes/4102/prawn-and-harissa-stew-with-couscous">prawns</a>, <a href="http://www.bbcgoodfood.com/recipes/826641/cinnamon-rubbed-salmon-with-couscous-and-harissa-y">salmon</a>, and <a href="http://www.bbcgoodfood.com/recipes/8171/harissaspiced-lamb-burgers-with-sweet-potato-wedge">lamb</a>. </span></div>
Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-67457968154639712712013-05-10T12:47:00.000-07:002013-05-10T12:47:04.254-07:00Exploring the Savory Side of Fruits<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Week's Worth of Produce: Our Household</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Following our post on what a <a href="http://americanwater.blogspot.com/2013/05/weeks-worth-of-groceries-global-view.html">week's full of groceries looks like around the world</a>, I wanted to share some recent inspiration from our weekly </span><a href="http://www.washingtonsgreengrocer.com/" style="font-family: 'Courier New', Courier, monospace; font-size: x-large;">Washington Green Grocer</a><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">bounty. We get a large box of mixed vegetables and fruits delivered, which </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">I am finding adds a nice produce-forward mentality to our meals, especially coming off of winter where meat-heavy, comforting meals take center stage.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Our first delivery literally had me dancing with delight in our kitchen. The pineapple was a royal welcome into the club. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuk3Ba9Mqj4XJyXvPlaWTTo9fhyphenhyphenDmTXrQMJGB77w46zWj6F86RjkTGszbP7xDr5bXCfMZjp-tkeMLbx2SEbkulIkfs7sAXdE7PKiUthPCM3S9fDh5c4wm6ZS4j7kfBGUAq_YFYDYBxek/s1600/washingtongrocerwelcome.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuk3Ba9Mqj4XJyXvPlaWTTo9fhyphenhyphenDmTXrQMJGB77w46zWj6F86RjkTGszbP7xDr5bXCfMZjp-tkeMLbx2SEbkulIkfs7sAXdE7PKiUthPCM3S9fDh5c4wm6ZS4j7kfBGUAq_YFYDYBxek/s640/washingtongrocerwelcome.jpeg" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">After a few particularly inspired meals (which unfortunately I did not take the time to blog about), I realized the fruit:vegetable ratio in the box tipped far too much on the fruit side for us. I have basically come to learn one thing about myself, if something cannot be eaten with olive oil, I am generally not interested. </span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Below I share a round-up of recipe links from my recent endeavor to explore the savory side of fruits - hopefully these will inspire you to combine ingredients in new and unusual ways. I have not yet tried all of these recipes, so cannot vouch for them.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Grapefruit</span><span style="font-family: Courier New, Courier, monospace; font-size: large;">:</span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://www.vegetariantimes.com/recipe/grapefruit-soba-noodle-salad-with-spicy-peanut-sauce/">Grapefruit Soba Noodle Salad with a Spicy-Peanut Dressing</a> (one of my all time favorite recipes)</span></li>
<li><span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://www.marthastewart.com/901398/seared-scallops-shaved-fennel-cucumber-and-grapefruit">Seared Scallops with Fennel, Cucumber and Grapefruit</a></span></li>
<li><span style="font-family: Courier New, Courier, monospace; font-size: large;">alternatively, a grapefruit cocktail sounds quite refreshing - try the <a href="http://www.saveur.com/article/Recipes/Paloma-Cocktail-Recipe">Paloma</a></span></li>
</ul>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Pears:</span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Courier New, Courier, monospace; font-size: large;">P<a href="http://www.twopeasandtheirpod.com/pear-brie-and-honey-quesadilla/">ear, Brie and Honey Quesadilla</a> (although I would use a sharp cheddar)</span></li>
<li><span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://www.cannellevanille.com/small-plates-and-sweet-treats/swiss-chard-pear-and-gruyere-tart-a-savory-small-plate/">Swiss Chard, Pear, and Gruyere Tart</a></span></li>
<li><span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://www.usapears.com/sitecore/content/Common/Recipes/Savory%20Pear%20Pizza.aspx">Pear and Procuitto Pizza</a></span></li>
</ul>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Apples:</span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://www.bonappetit.com/recipes/2012/11/granny-smith-apple-cider-vinaigrette">Granny Smith Apple Cider Vinaigrette</a></span></li>
<li><span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://www.oprah.com/food/Skillet-Pork-Chops-with-Apples-Recipe-Mark-Bittman">Skillet Pork Chops with Apples</a></span></li>
<li><span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://www.marthastewart.com/316646/apple-and-cheddar-frittata">Apple-Cheddar Frittata</a></span></li>
</ul>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Oranges:</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> </span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://www.wiveswithknives.net/2013/02/28/roasted-beet-and-orange-salad-deli-style/">Roasted Beet and Orange Salad</a></span></li>
<li><span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://www.101cookbooks.com/archives/braised-broccoli-with-orange-and-parmesan-recipe.html">Braised Broccoli with Orange and Parmesean</a></span></li>
<li><span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://www.marthastewart.com/338353/orange-and-balsamic-chicken">Orange and Balsamic Chicken</a></span></li>
</ul>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Pineapple:</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> </span><br />
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<ul style="text-align: left;">
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><a href="http://www.foodnetwork.com/recipes/paula-deen/maple-glazed-salmon-with-pineapple-salsa-recipe/index.html">Salmon </a>or <a href="http://www.foodnetwork.com/recipes/neelys/marinated-pork-chop-with-pineapple-salsa-recipe/index.html?ic1=obinsite">P</a></span><span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://www.foodnetwork.com/recipes/neelys/marinated-pork-chop-with-pineapple-salsa-recipe/index.html?ic1=obinsite">ork Chops</a></span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> with Pineapple Salsa </span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><a href="http://www.wellinla.com/savory-kale-pineapple/2012/">Pineapple, Kale, Mushroom Quinoa</a></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><a href="http://www.skinnytaste.com/2011/06/thai-chicken-and-pineapple-stir-fry.html">Thai Chicken and Pineapple Stir Fry</a></span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-51023939889157639642013-05-08T09:50:00.000-07:002013-05-08T09:50:01.293-07:00Week's Worth of Groceries: A Global View<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Courier New, Courier, monospace; font-size: large;">This is what a week's worth of groceries looks like from all around the world -- brought to you by <a href="http://www.menzelphoto.com/bio.php">Peter Menzel</a>, a freelance journalist known for his coverage of international feature stories on science and the environment. The below photos are excerpted from Menzel's joint book with Faith D'Aluisio <a href="http://www.amazon.com/Hungry-Planet-What-World-Eats/dp/0984074422">Hungry Planet: What the World Eats</a> (Ten Speed Press, 2005) in which the authors explore daily life around the world through the lens of food. The authors capture a week's worth of food purchases from </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">24 families from different countries. The couple won the coveted James Beard Best Book Award in 2006 for this publication, and in 2005 received Book of the Year for the volume from the Harry Chapin World Hunger Media Foundation.</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">What do you think? What similarities do you find across the food cultures? Is anything particularly shocking? or exciting? Based on these pictures, where would you like to most visit? Sign me up for China and Turkey!</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Australia</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Bhutan</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQlRyiBIjiCRH-1N0UvPCCRvzhgg0wtj6kgyi9s8CBGWydYhtmhyphenhyphentpAKNuinpR4HNHCu0KN2WqcwVEBgmxuW5T0yB8EDvdDaMSrq6qr_gm55nvWAQL0PtjejKgFq1TQVg1P_Y30ZOw3c/s1600/Bhutan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQlRyiBIjiCRH-1N0UvPCCRvzhgg0wtj6kgyi9s8CBGWydYhtmhyphenhyphentpAKNuinpR4HNHCu0KN2WqcwVEBgmxuW5T0yB8EDvdDaMSrq6qr_gm55nvWAQL0PtjejKgFq1TQVg1P_Y30ZOw3c/s640/Bhutan.jpg" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Canada</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRo7x1E1vG81h9n0ggToR983EtS_BIxYbqtls-BiRUMuBX6lxkoa1dSB05QTGCa1GDN1Il7n2sjtpcJuyVwZBxADpzxYbPuQOCUtLDQC4EEqztyoEwQH5YGYKD0j1RrV3cSVfCR3rz7Ko/s1600/Canada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRo7x1E1vG81h9n0ggToR983EtS_BIxYbqtls-BiRUMuBX6lxkoa1dSB05QTGCa1GDN1Il7n2sjtpcJuyVwZBxADpzxYbPuQOCUtLDQC4EEqztyoEwQH5YGYKD0j1RrV3cSVfCR3rz7Ko/s640/Canada.jpg" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Chad</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">China</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhLfNZsTHhez9O01w7FZxlJXmGvzTePYovxVhiC_QfFOTmr8Z45lNSfbMCfQvnSpNLygnwRVFgZpIqNbMH2cktKTfAmrbn3PxJGU9hHcNo-NaBaVy3kOH4vLW4FiiQ9IoAT_aZoGqVnE/s1600/China.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhLfNZsTHhez9O01w7FZxlJXmGvzTePYovxVhiC_QfFOTmr8Z45lNSfbMCfQvnSpNLygnwRVFgZpIqNbMH2cktKTfAmrbn3PxJGU9hHcNo-NaBaVy3kOH4vLW4FiiQ9IoAT_aZoGqVnE/s640/China.jpg" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Ecuador</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0v0BUdjC2CCVbNNSmJ8vBHiHFs44by02VAoCR6cpmSVeANlH3l-gODNleWFBFPbAfX2-XIMKbFZoktNasYCLh8pzhzAAwYBqp1aWpNS_5-HwIF_0Hmz8AdbQFY3uIC4_utpMCU2pyxA/s1600/Ecuador.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0v0BUdjC2CCVbNNSmJ8vBHiHFs44by02VAoCR6cpmSVeANlH3l-gODNleWFBFPbAfX2-XIMKbFZoktNasYCLh8pzhzAAwYBqp1aWpNS_5-HwIF_0Hmz8AdbQFY3uIC4_utpMCU2pyxA/s640/Ecuador.jpg" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">France</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyfMd-7YfPQjgWJAgwUAaGb5kgkiW9nRTu0gYjjigO1DaqEmQgdLQPFMdVBR5dLq1JLvTczGswfQ4K9lMKxU_rkF-YRyWVi6lgNVHJDc7ZJVz2iWKpu_xN_gsw30YdHQ3UBxcRkzqUys/s1600/France.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyfMd-7YfPQjgWJAgwUAaGb5kgkiW9nRTu0gYjjigO1DaqEmQgdLQPFMdVBR5dLq1JLvTczGswfQ4K9lMKxU_rkF-YRyWVi6lgNVHJDc7ZJVz2iWKpu_xN_gsw30YdHQ3UBxcRkzqUys/s640/France.jpg" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Germany</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Great Britain</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Guatemala</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">India</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Italy</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Japan</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Kuwait</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Mali</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Mexico</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Mongolia</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnX4Y_tNoLEZEBKCUk4P3vcWiDu7ZTS31KflMhfthFwWWCXvVYQsN8jH_6bLcBKDaBCRQU2XuVj6QhebcXU_uMV-YtMtyMh_8jABC4lD4w7aTA3fysTfvjDW3HQtNMnUeJlQUmnMDvGI/s1600/Mongolia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnX4Y_tNoLEZEBKCUk4P3vcWiDu7ZTS31KflMhfthFwWWCXvVYQsN8jH_6bLcBKDaBCRQU2XuVj6QhebcXU_uMV-YtMtyMh_8jABC4lD4w7aTA3fysTfvjDW3HQtNMnUeJlQUmnMDvGI/s640/Mongolia.jpg" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Poland</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Turkey</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">United States</span></div>
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com1tag:blogger.com,1999:blog-8058575606654989072.post-73853371515354182562013-04-26T08:27:00.000-07:002013-04-26T08:27:15.883-07:00April (Baby! and Wedding!) Showers<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Polenta Ricotta Honey Cake </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">with Lemon Blueberry topping</span></div>
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<span style="font-family: Times, Times New Roman, serif;">{original recipe from <a href="http://vintagekitchennotes.blogspot.com.ar/2013/03/lemon-blueberry-polenta-cake.html?m=1">vintage kitchen notes</a>}</span></div>
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">I had the pleasure of spending this past weekend with my five best friends from college. Simply put, these ladies are amazing. And inspiring. And fun. And creative. This reunion was full of many celebratory life moments, including pending nuptials, growing bellies, new homes, growing broods, health & happiness. Tea parties take center stage at our reunions. Whether at a fancy tea house (a la <a href="http://alicesteacup.com/">Alice's Tea Cup</a> in NYC or </span><a href="http://washington.intercontinental.com/food-drink/peacock-alley-tea" style="font-family: 'Courier New', Courier, monospace; font-size: x-large;">Peacock Alley</a><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> at the Willard in DC) or in pjs at home, tea parties truly feel indulgent. Baked treats accompanied by clotted cream & lemon curd are all requisites.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHa_horz715C2ZpRm6Lx_QgH174LkDKlxZGkQhcTEBLjqfnmpiqx_x9473Nb2ZsaPTGIvopSW1Kl51ttorFlQnzjEXvOyM0msIHRDHZRuxPV2Nr_nVev-xunM9uUwY1Jd2bHnzl8ShyphenhyphenMU/s1600/AmericanWater1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHa_horz715C2ZpRm6Lx_QgH174LkDKlxZGkQhcTEBLjqfnmpiqx_x9473Nb2ZsaPTGIvopSW1Kl51ttorFlQnzjEXvOyM0msIHRDHZRuxPV2Nr_nVev-xunM9uUwY1Jd2bHnzl8ShyphenhyphenMU/s640/AmericanWater1.jpg" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">This time around, I tried to inject a bit of wholesome into the indulgent mix. This polenta ricotta honey cake had a nutty texture, providing a nice complement to the tangy blueberry topping. The cake was a bit crumbly but still nice & moist. We served this with a salmon & leek quiche and a spinach & toasted pine nut quiche, as well as a arugula based salad filled with spring greens & a goat cheese dressing. If you like a traditional Italian almond cake, this one is definitely worth trying. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMc3pvI0yLM4AaMjX4f6US7aQbAsdOxRIwmBU_-e2DPJT4NQE6w11tOQvJK6LGcaTtGtFKy1JnXhe9PCegk-WpJ_PulhWouvhwIkc4nqQ6gMlEMYfCAvkZYsuYVo5X1uEm8QGWvfAckg/s1600/polenta+cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMc3pvI0yLM4AaMjX4f6US7aQbAsdOxRIwmBU_-e2DPJT4NQE6w11tOQvJK6LGcaTtGtFKy1JnXhe9PCegk-WpJ_PulhWouvhwIkc4nqQ6gMlEMYfCAvkZYsuYVo5X1uEm8QGWvfAckg/s640/polenta+cake2.jpg" width="640" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">cake ingredients:</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 cup polenta or yellow cornmeal</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 cup all purpose flour</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp baking powder</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 tsp salt<br />1 cup ricotta</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/3 cup tepid water</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">3/4 cup honey</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">3/4 cup sugar</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">zest of 1 lemon</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">8 tbsp butter, melted & cooled</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tbsp butter, cut into bits & chilled</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 large eggs</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; font-size: large;">topping ingredients:</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 cup blueberries, fresh or frozen</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 cup lemon juice</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/3 cup light brown sugar</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">1.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> pre-heat oven to 350F.</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: x-large;">2.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> Line bottom of a 9 inch springform cake pan with parchment paper (I actually did without, and had no problem transferring the cake to a pretty serving tray afterwards). </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">3.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> spray or butter the sides of the cake pan.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">4.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> mix polenta, flour, baking powder & salt in a bowl.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">5.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> beat the ricotta cheese with the water until it is a smooth, uniform texture. Add honey, sugar & lemon zest, continue to beat until smooth. </span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="font-size: x-large;">6.</span><span style="font-size: large;"> gradually add the melted & cooled butter. then add the eggs, one at a time. continue to beat until mixture is smooth. </span></span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">7. </span><span style="font-family: Courier New, Courier, monospace; font-size: large;">slowly fold the wet ingredients in small batches into the dry ingredients until smooth. </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">8.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> pour the mixture into the cake pan. dot the top of the batter with the bits of butter. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: x-large;">9.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> bake for about 35 minutes, or until an inserted toothpick comes out clean.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">10.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> for the blueberry sauce, on the stovetop, mix blueberries, lemon juice & sugar. cook for about 5 minutes over low heat until the blueberries wrinkle & loose their shape.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">11.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> transfer onto a cake platter. serve with the blueberry sauce & a dusting of powdered sugar. </span><br />
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com3tag:blogger.com,1999:blog-8058575606654989072.post-7498416953541116412013-04-24T13:36:00.001-07:002013-04-24T13:37:41.060-07:00Lately, Snacking On....Chocolate.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Theo Congo vanilla nib chocolate</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">I am a sucker for good dark chocolate. I am also a nerd for compelling infographics. Meet Theo Chocolate, where my love for chocolate and infographics collides. I can't get enough!</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Theo is </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">a proud partner to Ben Affleck's Eastern Congo Initiative. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Support this great cause and get your next chocolate fix <a href="https://www.theochocolate.com/chocolate-bars/partner-bars">here</a>. Or at Whole Foods nationwide.</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://youtu.be/uVpiD-wbXmE">Watch</a> Ben Affleck on his vision for the Eastern Congo Initiative. </span></div>
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-1791601997491154722013-04-16T07:33:00.003-07:002013-04-16T07:33:56.026-07:00Tailgate Treats<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Tailgate Season in Full Swing</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">This weekend marked another epic tailgate with Club Echa Panza. A pre-pre-tailgate kicked off a full day of festivities. At the pre-tailgate we ate Hebrew National franks on potato rolls with dijon mustard, compliments of our friend Steve. It hit the spot. The party carried on to the official tailgate, where the </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">spread was amazing including huevos de toro (um yes, you are reading that right. no, I was not brave enough to try them). As round after round of meats & other treats were pulled off the grill I began to wonder how it could all be consumed. But as our namesake indicates, that proved an unfounded concern. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Below, I feature two fantastic tailgate recipes, both were incredibly easy to pull together & I imagine they would be a welcome contribution to any get together during the up-coming grilling season.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Sausage & Cheese Stuffed Baby Bell Peppers</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">A rather large bag of baby bell peppers caught my attention on a recent trip to the grocery store. And as luck would have it, there was an enticing recipe on the back of the package. As a friend pointed out, no matter the source, a good recipe is a good recipe. So here goes, compliments of <a href="http://www.baileyfarmsinc.com/">Bailey Farms</a> of NC. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi888auw_iZKSNHxj6Si88G_7RnHTaZfAgf4HrYkJyPFEiU0ZaXpGA7k3u6lcsgdMS3eXrXZ0gJNokDcuHJTr81cpz1Gv0LEWFGkDemuz1clxH_9u6Vk-6h73Kk2TLUIRJJGwCd4ZgC0Fc/s1600/babybellpeppers.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi888auw_iZKSNHxj6Si88G_7RnHTaZfAgf4HrYkJyPFEiU0ZaXpGA7k3u6lcsgdMS3eXrXZ0gJNokDcuHJTr81cpz1Gv0LEWFGkDemuz1clxH_9u6Vk-6h73Kk2TLUIRJJGwCd4ZgC0Fc/s640/babybellpeppers.jpeg" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Ingredients:</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">6 oz Italian sausage (without casing)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">one dozen baby bell peppers</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">8 oz whipped cream cheese</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">4 oz sharp cheddar cheese, shredded</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">4 oz spicy Monterey jack cheese</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 egg, lightly beaten</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 garlic clove, minced</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 tsp cracked red pepper flakes</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 tsp cayenne pepper</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 cup panko, plus more for topping</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">salt & pepper, to taste</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcI4OONekdeWreVzqCEqHTkz3eYbLB_9GoIUFIeKJwgzaTTpg4Ehsey60bA-3GxwDbxPhyyYLPKu6lLP_sRwp7X1geEx25plQpbXBbBDfUfuBxX6y8FbPwxQGiyHTwMau1g0IxM4Y5hdI/s1600/stuffedpeppers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcI4OONekdeWreVzqCEqHTkz3eYbLB_9GoIUFIeKJwgzaTTpg4Ehsey60bA-3GxwDbxPhyyYLPKu6lLP_sRwp7X1geEx25plQpbXBbBDfUfuBxX6y8FbPwxQGiyHTwMau1g0IxM4Y5hdI/s640/stuffedpeppers.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> pre-heat oven to 350F. lightly grease a deep baking dish with a bit of olive oil.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="font-size: x-large;">2.</span><span style="font-size: large;"> brown sausage on the skillet top over medium heat. I used an Italian sausage, but next time around I will definitely use a variety with a bit more of a spicy kick.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">3.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> slice baby bell peppers in half, length wise.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">4.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> in a mixing bowl, combine cheeses, egg, seasonings & panko with the crumbled sausage.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-large;">5.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> Fill each pepper half with a generous spoonful of the mix. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">6.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> line the greased baking pan with the filled peppers. sprinkle with panko.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">7.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> bake for about 20 minutes. serve straight away or pack in foil for a tailgate or grilling party & re-heat on the grill. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Yogurt Marinated Lamb Kabobs </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">with Sweet Peppers & Red Onion</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">While I was on a roll, we happened to have some lamb chops in the fridge that were begging for attention. Again, these baby bell peppers proved all the inspiration I needed to pull together these kabobs. They were delicious. </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Ingredients:</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">8-9 wooden </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">(or metal) </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">skewers </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 lamb chops</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">4-6 oz plain Green yogurt</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 roasted garlic cloves</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">5-7 dashes of worchestire sauce</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp oregano</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 tsp cracked red pepper flakes</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">salt & pepper, to taste</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1/2 large red onion, cut into 1 inch wedges</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">9 baby bell peppers, halved</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> if using wooden skewers, soak them in water for about 10-15 minutes. this prevents them from burning on the grill.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">2.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> meanwhile, cut the lamb into 1 inch cube pieces. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">3.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> combine lamb with yogurt, roasted garlic, </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">worchestire sauce & spices. let sit for about 20 minutes to tenderize.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: x-large;">4. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">remove the wooden skewers from the water & thread the lamb & veggies onto them. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">5.</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> grill the skewers over indirect fire until the meat is fully cooked through.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">6. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">serve with cold beer or red wine & enjoy!</span><br />
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com4tag:blogger.com,1999:blog-8058575606654989072.post-39304876629079487042013-04-12T13:41:00.000-07:002013-04-12T13:41:15.935-07:00Feature Ingredient: Spring Greens<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">In DC, we seemed to have skipped straight from winter into summer. Either way, one thing that is really special about this time of year (besides the cherry blossoms!) are fresh spring greens. On a recent trip to Whole Foods, I was attracted to a box of pea shoots. I had no real plans for them nor even knowledge of how to use them, but suspected that these could inspire something interesting. So here goes.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">They taste just like fresh spring peas, go figure. But their shape allows for a wide variety of uses, in much the same way one might use baby spinach - raw or sauteed, salads or soups or even sandwiches. Really the only limitation here is your imagination. I decided to lightly saute these with sliced garlic & a bit of olive oil. Afterwards, I tossed the sauteed pea shoots with some basil pesto we happened to have on hand. This was superb & the pesto helped lend a light nutty flavor.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMhBlPX7zhEDvTxwyR5f0dL4RiMeMbYFnVotoxNkFmV9nlxx30Mx6sW18124j08mmdq050GbDHDGAGcszdTiC_I2ITZg6gDBuAe8wFuZ01FS-bl_3X9Ca1cD4vvVYryAFXPkeahhK060/s1600/pea+shoots+and+pesto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMhBlPX7zhEDvTxwyR5f0dL4RiMeMbYFnVotoxNkFmV9nlxx30Mx6sW18124j08mmdq050GbDHDGAGcszdTiC_I2ITZg6gDBuAe8wFuZ01FS-bl_3X9Ca1cD4vvVYryAFXPkeahhK060/s640/pea+shoots+and+pesto.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Encouraged by these results, I experimented a bit more. We happened to have a sweet potato on hand, which inspired me to try a variation of a stuffed potato. I baked the sweet potato for about 45 minutes, until tender to the touch of a fork & then scooped out the orange insides.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGoK6LmV05fcRawiK7J_ONFrE5Njsjh4VgabkFPhwkR13LMrSWW8pk-d1Ws55PbOCV8C-96Z_WWkuHAbR6DeZJYyirZv6Gjt7KxzcS5-CkH2NwfNBIg53rWgH6NDQCm9kM-O4cSoCmSyw/s1600/pea+shoots_baked+sweet+potato.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGoK6LmV05fcRawiK7J_ONFrE5Njsjh4VgabkFPhwkR13LMrSWW8pk-d1Ws55PbOCV8C-96Z_WWkuHAbR6DeZJYyirZv6Gjt7KxzcS5-CkH2NwfNBIg53rWgH6NDQCm9kM-O4cSoCmSyw/s640/pea+shoots_baked+sweet+potato.jpeg" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">I mixed the sweet potato insides with a generous handful of raw chopped pea shoots, approximately 1 tbsp mayo, 1/2 tsp sriracha, and a bit of salt & pepper.</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Then we filled the sweet potato skins with this mixture & topped with pea shoots wilted with olive oil & garlic on the skillet. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcjNoMPT-iYGXsPXeJ8_5OrZooEt4KIQ5RvEGd2Tmta-YX-q6_qo6sA9ihWVv4BwmLQzLx0d2439szrDLk9e3umeQ7CYNuH4qPY3huE5jVvqllAE0dH2gwUmVad-DszwAS8A3xAtYn6w/s1600/pea+shoots_stuffed+sweet+potato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcjNoMPT-iYGXsPXeJ8_5OrZooEt4KIQ5RvEGd2Tmta-YX-q6_qo6sA9ihWVv4BwmLQzLx0d2439szrDLk9e3umeQ7CYNuH4qPY3huE5jVvqllAE0dH2gwUmVad-DszwAS8A3xAtYn6w/s640/pea+shoots_stuffed+sweet+potato.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">We served both the garlicky, sauteed pea shoots with pesto and the stuffed sweet potatoes with steamed cod (more or less following the recipe found <a href="http://americanwater.blogspot.com/2013/02/weekend-outings-hana-japanese-market.html">here</a>). Some flaky Maldon salt proved all the garnish this combination required. These results were light, refreshing & a nice welcome into a new season of flavors. </span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Dont let your creativity expire with these few suggestions, check out some other <a href="http://www.peashoots.com/peashoots-recipes.htm">enticing offerings</a> here. Happy weekend all - any special plans? What's cooking this weekend? </span></div>
Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com2tag:blogger.com,1999:blog-8058575606654989072.post-13301422549557504782013-04-11T13:52:00.001-07:002013-04-12T06:02:11.368-07:00Coddled Eggs<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Coddled Eggs</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">I love eggs and delight in discovering new ways to cook them. Eggs are a staple protein in our house from <a href="http://americanwater.blogspot.com/2013/02/egg-tacos.html">egg tacos</a> to variations on typical <a href="http://americanwater.blogspot.com/2013/03/parsnip-bread-pudding.html">egg bakes</a> to <a href="http://americanwater.blogspot.com/2012/12/deviled-eggs.html">deviled eggs</a> to everyday hard boiled eggs or scrambled eggs on toast.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzYjcxW2wmYHFBgq6steY54sQ-rXWEpEea57fybF2OZGQ3Py3zNqHfZsIg47zHoL0_ovu58vio6fHSeYw2n-ykpC47AIICFTdfgl6vBh9IsQIlPcdn8F9m4hS-ch3PMtkNZJ0u45Lc4E/s1600/eggcoddler2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzYjcxW2wmYHFBgq6steY54sQ-rXWEpEea57fybF2OZGQ3Py3zNqHfZsIg47zHoL0_ovu58vio6fHSeYw2n-ykpC47AIICFTdfgl6vBh9IsQIlPcdn8F9m4hS-ch3PMtkNZJ0u45Lc4E/s640/eggcoddler2.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">My mom recently gifted me a set of porcelain coddling dishes that she picked up on her travels to Ireland in the '70s. I am smitten. And this approach is quickly becoming a staple in our egg rotation. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsfuZyM5jRGOSmzzx98jCt6TbP2wJEZw2cJwQAn063febfJ49peggQU5_T_H9nncV2x0YGfknlBATL2fDUh8uvjY0DYB7KmA_QYzlNZsGoIPDOs5T11xnA79qBJ-sQmWL_oioPzJrN8g/s1600/eggcoddler3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsfuZyM5jRGOSmzzx98jCt6TbP2wJEZw2cJwQAn063febfJ49peggQU5_T_H9nncV2x0YGfknlBATL2fDUh8uvjY0DYB7KmA_QYzlNZsGoIPDOs5T11xnA79qBJ-sQmWL_oioPzJrN8g/s640/eggcoddler3.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">To be honest I had never eaten a coddled egg before. Do you eat coddled eggs often? The original instruction tag proved useful for my novice attempt at mastering the coddled egg. It is quite simple really. Fill a pot with enough water to cover the lid line of the coddler & bring to a boil. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDUhaRiCSlVdQakZFDlOUFfGEcFnHC59nqs_vvg2Z-tB7aerMVygAXbuM5SDrUmjGFHV5yzpZgBflfgc4NSpLk5KCH7_J4PJMmEgJXqwel_4LmZwkpjOmqqglZp2oj_TS-Dod6SX_KUU/s1600/eggcoddler5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDUhaRiCSlVdQakZFDlOUFfGEcFnHC59nqs_vvg2Z-tB7aerMVygAXbuM5SDrUmjGFHV5yzpZgBflfgc4NSpLk5KCH7_J4PJMmEgJXqwel_4LmZwkpjOmqqglZp2oj_TS-Dod6SX_KUU/s640/eggcoddler5.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Coat each dish with butter (preferably Irish Kerry Gold!). Crack an egg into each coddler, top with salt & pepper to taste. Feel free to add a thin slice of butter on top. Screw on the lid to each dish & add to the boiling water for 6-10 minutes, depending on your desired firmness for the eggs. Et voila!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7vyYHDxD9g9NybukzI1hynPiw2acvQDCCtMbnsjxcdocxkqcpm_w_Vfslkr586cyWuLxosp6kn0C-PL36I2Zyt90xuLISfFvj-Nr8fD6ZONhsNkTgOh-vEC1DSEdSq5U8JBEasGpKG4/s1600/eggcoddler4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7vyYHDxD9g9NybukzI1hynPiw2acvQDCCtMbnsjxcdocxkqcpm_w_Vfslkr586cyWuLxosp6kn0C-PL36I2Zyt90xuLISfFvj-Nr8fD6ZONhsNkTgOh-vEC1DSEdSq5U8JBEasGpKG4/s640/eggcoddler4.jpeg" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">As an alternative to a proper coddling dish, a lidded jar would work just as well. These ones are available at <a href="http://www.worldmarket.com/product/round-glass-jars-with-clamp-lid.do?&from=Search">World Market</a>. The extra room in these dishes would allow you to experiment with different seasonings & additions to suit your taste. For instance, why not line the jar with <a href="http://iamafoodblog.com/coddled-egg-recipe/">mashed potatoes & spinach</a>?!</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Removing the dish from the boiling water can be a tricky endeavor. We tied a string to each dish for easier removal, but we still struggled a bit to remove the lid. I suggest having a few dish towels on hand to help this cause. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWzfP9WBfd1qYBWicFrlrOUZcQ6SjdrOi1HjuW3lzXzqg1iwhVcDO3JBbXskLFD1bth7Ehg9GHoEzbWa8iXgMjRmbZqLUYUIL99rBQLe_0JbDJIQFUplgcdFMQgnq02L-FVklp-XhEjg/s1600/asaragus+with+bacon.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWzfP9WBfd1qYBWicFrlrOUZcQ6SjdrOi1HjuW3lzXzqg1iwhVcDO3JBbXskLFD1bth7Ehg9GHoEzbWa8iXgMjRmbZqLUYUIL99rBQLe_0JbDJIQFUplgcdFMQgnq02L-FVklp-XhEjg/s640/asaragus+with+bacon.jpeg" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Coddled eggs are best eaten with bread for dipping into the dish & sopping up the runny eggs. During our recent move, we served these one night with toast (of course) & roasted asparagus bundles with gruyere cheese wrapped in bacon. This made for a completely satisfying meal. So simple, so delicious.</span></div>
Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-73927170918760296302013-04-10T06:50:00.001-07:002013-04-10T06:50:23.778-07:00Kitchen Projects: Composting<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Do you compost? One of our anticipated spring projects is to get a vegetable & herb garden going so that we can enjoy a summer bounty of fresh produce. We are excited to finally have an outdoor space to put to such a productive use! Our neighbor who is an avid gardener has kindly offered us shared use of his large outdoor composting bin, but we were in need an interim solution (read: odor-free). This past weekend I picked up one of these fun little countertop compost bin (#4!) that is lined with charcoal filters to abate smells.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Need a good reason to start composting? Every year the US generates more than 34 million tons of food waste, of which roughly 33 million tons ends up in landfills or incinerators where its decomposition produces methane, a greenhouse gas that is 21 times more potent than carbon monoxide. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Looking to get started with composting? <a href="http://www.apartmenttherapy.com/search?q=counter+top+composter">Apartment Therapy</a> has got you covered with an abundance of helpful hints, information, and resources. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Wait, what can you compost? You can compost more than you would think! For instance, did you know you can compost wine corks, pizza boxes, and even old loofahs?! See here for a list of <a href="http://tlc.howstuffworks.com/home/surprising-compost-items.htm">75 things you can compost</a> that may never have occurred to you. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">--</span><br />
<span style="font-family: Times, Times New Roman, serif;">Sources: /<a href="http://www.amazon.com/gp/product/B001FB59X6/?tag=apartmentth0a-20">1</a>/ /<a href="http://www.amazon.com/Kitchen-Compost-Bucket-Quart-Green/dp/B0009L8GI8">2</a>/ /<a href="http://www.plowhearth.com/leakproof-odor-free-1-gallon-honey-pot-composter-with-handle--bags-and-filters_p11699.html">3</a>/ <a href="http://www.target.com/p/norpro-stainless-steel-compost-keeper/-/A-562828#ie=UTF8&search-alias=tgt-index&frombrowse=0&index=target&rh=k%3Acompost&page=1&ref=tgt_adv_xasd0001&AFID=Performics_Skimlinks_0004da01a8ddb96e0ae03d035700330e&LNM=SkimLinks%20Primary%20Link">4</a>/ /<a href="http://www.amazon.com/gp/product/B0017U7EA6/?tag=apartmentth0a-20">5</a>/</span></div>
Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-36414569539351690402013-04-08T13:14:00.000-07:002013-04-08T13:40:09.278-07:00Hi, Again.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">American Water Kitchen:</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Re-Open for Business</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Hi folks! Apologies for the brief interlude, but Andrei and I have been a bit busy to say the least. We settled on our new house, packed up our tiny one bedroom apartment, and moved into our new house! I am pleased to report (now that we have an internet connection!), our new house is slowly beginning to feel like home.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">We are facing a lot of steep learning curves in our new digs, including figuring out where to find food. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">I will admit I <strike>somewhat</strike> full-on dread the learning curve of a new grocery store. But therein lies the potential for discovery down the road. Once I get the lay of the land in a new grocery store, I come to relish finding new & interesting ingredients and creating culinary challenges for ourselves. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">In anticipation of the disruption of our move, I filled the freezer with some homemade meals, to give ourselves some breathing room to get the American Water kitchen up & running. This worked for about a week, until we ate EVERYTHING. I was eventually forced to overcome the panic of entering a new grocery store. </span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">But there were many more meals out in the interim than I care to admit. You know the scene, the Chinese food delivery eaten with wooden chopsticks out of the container surrounded by packed boxes. Casual neighborhood diner meals that prove comforting amidst a sea of change for all of their "as expected" flare. Not to mention, the champagne toast & fancy bites to celebrate our arrival into our new home.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">All things told, we have eaten rather well over the last week. However, another learning curve I am facing at the moment is capturing pictures to showcase recipes with you in the best possible light. My recent photos have left a bit to be desired. I plan to spend some time this week dedicated to that task. </span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">But perhaps this is a great time to learn from you. Now that American Water is re-open for business, what would you like to see more of on this site? H</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">ealthy, whole grain-based recipes?</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Feature ingredients with several different suggested recipes? Party menus? Brown bag lunch ideas? Real life kitchen disasters? More drinks & cocktails? More short-cut & snack ideas?</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">If I were to sneak in a photo or two of household projects (of which there are many down the line...) would you mind? or would that distract from the focus on food? </span><span style="font-family: Courier New, Courier, monospace; font-size: large;">Please take a moment to share a comment about what you would like to see more of in this space. Many thanks in advance for helping me </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">make this blog most relevant and appealing to you!</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Photo Credits: </span><br />
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<span style="font-family: Times, Times New Roman, serif;">the one and only: <a href="http://www.egglestontrust.com/">William Eggleston</a></span><br />
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-73023605954443437172013-03-28T06:17:00.000-07:002013-03-28T06:17:31.598-07:00Parsnip Bread Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Roasted Parsnip & Gruyere Bread Pudding</span><br />
<span style="font-family: Times, Times New Roman, serif;">{loosely inspired by <a href="http://www.marthastewart.com/335713/roasted-parsnip-bread-pudding">Martha Stewart</a>}</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">This one was a fun discovery & </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">definitely one to keep in active recipe rotation. A</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> savory bread pudding using day old wheat baguette & some parsnips leftover from the </span><a href="http://americanwater.blogspot.com/2013/03/st-paddys-day-weekend-recap.html" style="font-family: 'Courier New', Courier, monospace; font-size: x-large;">root vegetable corned beef hash</a><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">. Easy & healthy enough for weekday lunches, but elegant & pretty enough to serve to a brunch crowd. Some leafy greens would pair really well for a complete meal. </span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">ingredients:</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">5-6 parsnips</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">~2 tbsp olive oil</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 whole wheat baguette, cubed</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 shallots, sliced</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">7 eggs, divided</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 cup milk, divided</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">5 oz gruyere cheese, shredded</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2-3 fresh thyme sprigs, coarsely chopped</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp whole grain mustard</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">3-5 dashes of worcestshire sauce</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">handful parsley, coarsely chopped</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 oz parmesean cheese, shredded</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">salt & pepper, to taste</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> pre-heat the oven to 425F. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">peel & dice the parsnips and toss to coat with about 1 tsp of olive oil, sprinkle with salt & pepper to taste. bake the parsnips on a baking sheet until browned & caramelized, approximately 20-25 minutes. rotate half way through to ensure even browning on all sides.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: x-large;">2. </span><span style="font-size: large;">meanwhile, saute the shallots in about 1 tsp of olive oil on the stovetop over low-medium heat until the shallots have softened & begin to brown. add a pinch of salt after tossing to coat with olive oil to bring out the natural sweetness of the shallots.</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">3.</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> if planning to cook the bread pudding straight away, reduce oven to 375F once the parsnips have finished cooking. you could easily make this ahead of time & keep in the fridge for up to 24 hours.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">4.</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> lightly butter a baking dish, then line the baking dish with bread cubes (I used a 9 inch round baking glass baking dish). sprinkle cooked parsnips & shallots around the bread. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: x-large;">5.</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> whisk together 4 eggs, 1/4 cup milk, gruyere cheese, thyme, mustard, worcestshire sauce, parsley, and salt & pepper. pour the mixture over the bread & parsnips. use your fingers to make sure that the wet mixture really seeps into the bread. let stand for at least 20 minutes (or let sit overnight). </span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><i>note</i>: I let mine sit over night at which point I realized the bread pudding could use more wet ingredients.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">6.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> whisk together remaining 3 eggs, 1/4 cup milk, extra parsley, parmesean cheese, and salt & pepper. pour over the bread mixture.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">7.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> cover the baking dish with a foil tent. bake for approximately 40-50 minutes until golden brown and puffy. our kitchen was consumed with the smell of this bread pudding as it finished in the oven. it tasted every bit as good as it smelled!</span><br />
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-60701069892820412472013-03-26T07:21:00.000-07:002013-03-26T09:28:40.368-07:00Spaghetti with Clams<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Times, Times New Roman, serif; font-size: large;">Spaghetti with Clams</span></div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; font-size: large;">We rarely have any leftover white wine in an opened bottle. But when we do, I like to take take advantage & cook with it. This clam sauce came together in under a half hour. I am a sucker for pasta served up anyway, but this one hits a particular weak spot, perhaps evoking fond memories of travels through Italy. If serving this for a crowd, I would definitely gussy this one up with 2 dozen little neck clams in their shell to add a wow factor to each plate.</span><br />
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<br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">ingredients:</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 box thin spaghetti noodles</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 glug olive oil</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 butter pats, divided</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 10 oz can whole fancy baby clams</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">~1/3 bottle of white wine (we used sauvignon blanc)</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp olive oil</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 pinch crushed red pepper flakes</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 clove garlic</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 inch piece parmesean cheese, finely grated</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 handful of parsley, chopped</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 lemon slice</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">fresh ground black pepper, to taste</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">yield: 4 servings</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-large;">1.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> salt large pot of water, add a glug of olive oil. bring to a rigorous boil & add pasta. cook until al dente, approximately 8 minutes. when draining pasta, reserve 1/2-1 cup of the cooking liquids. </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">2.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> meanwhile, melt 1 pat of butter in a pan over low-medium heat. add clams & ~1/2 the juices from the can, white wine, olive oil, red pepper flakes, garlic. cook until the wine has cooked off (you should not be able to smell it).</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: x-large;">3.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> combine the cooked pasta with the clam sauce & reserved pasta liquids. garnish with </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">grated parmesean cheese, </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">coarsely chopped parsley, </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">a squeeze of lemon & fresh ground black pepper.</span></div>
Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-11833490131351353772013-03-22T12:08:00.000-07:002013-03-22T12:08:12.558-07:00Bloody Marys!<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Times, Times New Roman, serif; font-size: large;">Homemade Bloody Mary Mix</span></div>
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<br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">I don't think I learned the art of the weekend until I discovered Bloody Marys. My distaste for them used to be strong, I think in part driven by make-them-yourself-bars. I used to always fell prey to the array of options, resulting in overly complicated drinks that were less than enjoyable. That is, until I discovered a rock star Bloody Mary ingredient -- clam juice. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">We drank this straight up virgin style with pickled green beans to garnish. But of course, a shot of vodka or two would be a welcome addition.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwl_F7QAr4m62hhUY88ey_agHAaue69diQSRnc6Ro3oVKXZnWBcS7GjPQrIfZt7FdrJCtHRE8NtJHLqIqeerPw_HmksDkb3PAtAmEzzEUQY_TwKhplvfPdPq4A3PS4ZKKFDyo6JqMsSA/s1600/bloodymary.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwl_F7QAr4m62hhUY88ey_agHAaue69diQSRnc6Ro3oVKXZnWBcS7GjPQrIfZt7FdrJCtHRE8NtJHLqIqeerPw_HmksDkb3PAtAmEzzEUQY_TwKhplvfPdPq4A3PS4ZKKFDyo6JqMsSA/s640/bloodymary.jpeg" width="640" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">ingredients:</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 liter 100% tomato juice</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">3 tbsp clam juice</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">7 dashes Lea & Perrins Worcestershire Sauce (feel free to use reduced sodium)</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 tsp sriracha</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">pinch red pepper flakes</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">few grinds of peppercorns</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">yield: 3 servings (this is easily double or tripled)</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: x-large;">1.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> mix together ingredients. taste & adjust to desired heat level, adding more sriracha & red pepper flakes in small amounts. </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">2.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> pour over 2 oz of vodka & ice or drink virgin.</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-large;">3.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> serve with a spicy pickled green bean & enjoy!</span></div>
Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-33557878939904593812013-03-19T12:27:00.000-07:002013-03-19T12:27:06.635-07:00An Escape from the Cold<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Fish Tacos</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">The recent cold snap in DC was a shock to the system. Just when signs of spring were abounding -- buds coming up, cherry blossoms peeking through, a couple of mid-60s days where everything felt bright. And then bam! a wet, dreary cold that dampened the spirits. We made these fish tacos last night in an attempt to channel warmer weather & provide a mental escape from the cold. </span><br />
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Times, Times New Roman, serif; font-size: large;">Tilapia Tacos with </span></div>
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<span class="Apple-style-span" style="font-family: Times, Times New Roman, serif; font-size: large;">Avocado & Cilantro-Lime Cabbage Salad</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Tilapia is a firm, white, flaky fish with a mild taste that suits a range of cooking flavors. Incidentally, tilapia is considered one of the most sustainable farm-raised fish to eat, given that it consumes a mostly plant-based diet, reducing the need to harvest wild fish to feed them. This is guilt-free indulgence!</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">ingredients:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 fillets of tilapia</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 pats of butter<br />4 flour tortillas</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1/4 head of cabbage or 1 packed cup pre-shredded cabbage</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 generous handful of cilantro, coarsely chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 lime, juiced</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 tsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 tsp cumin</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">3-4 dashes of hot sauce of your choosing + more to taste</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 avocado, sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">salt & pepper, to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">1.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"> sprinkle a bit of salt & pepper on the tilapia fillets.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">2.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"> in a frying pan, melt 2 pats of butter & add the tilapia. cook until both sides brown a bit & the inside becomes opaque white, </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">tender & </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">flaky.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, Times New Roman, serif; font-size: x-large;">3.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"> meanwhile, warm the tortillas. i usually warm mine in a cast iron skillet.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><i>note</i>: ordinarily, i would tout the benefits of a whole grain variety of tortilla, but in this case, the flour tortilla really pulls this together nicely, providing the perfect texture -- don't skimp here, even if you would normally opt for a whole grain or even a corn tortilla.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">4.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"> if using a whole head of cabbage rather than pre-shredded variety, slice the cabbage as thinly as possible. then toss together with the cilantro, lime juice, olive oil, cumin & hot sauce of your choosing. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><i>note</i>: feel free to make this salad ahead of time, as it gets better the longer the flavors have had a chance to sit together. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-large;">5. </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">line the warmed tortillas with the tilapia fillets, avocado slices & the cilantro-lime salad. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">6.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"> serve with your favorite warm weather cocktail & enjoy!</span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span>
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-24628921285928861332013-03-18T10:10:00.001-07:002013-03-18T16:54:23.267-07:00St. Paddy's Day Weekend Recap<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Corned Beef Hash with Root Vegetables</span><br />
<span style="font-family: Times, Times New Roman, serif;">{recipe inspired by <a href="http://www.marthastewart.com/317665/corned-beef-and-root-vegetable-hash">Martha Stewart</a>}</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Wow, what a weekend! We celebrated my mom's 60th birthday in true Irish fashion. Irish coffees -- spiked with Kahlua, Jameson & Baileys and topped with whipped cream. The Pogues playing in the background throughout the day, followed by traditional Irish jig music to cap off the evening. A house full of people & a gorgeous spread of food -- it was a celebratory occasion indeed. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">One of our contributions to the party was a corned beef hash we made with corned beef that we prepared late last week, as has become an annual tradition around this time of year. This corned beef has was a real crowd pleaser & was a great way to reinvent leftovers.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Last week, we followed Elise's <a href="http://www.simplyrecipes.com/recipes/corned_beef_and_cabbage/">baked corned beef</a> recipe over at Simply Recipes. Honestly, we were a bit disappointed with the results - not sure what went wrong, but it was overly salty (even though we followed her boiling instructions) and it was a bit tough (perhaps this method lends itself to boiling out all of the fats that keep the meat moist?). I was raised on the annual ritual of corned beef & cabbage and this did not even come close to my mom's version. Next time around, we will surely revert back to boiled corned beef or slow cooker style. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">If you happened to make a corned beef this year & have any leftovers, I would highly recommend this corned beef hash. I would take this comforting dish any day over a corned beef sandwich!</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">ingredients:</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 cloves garlic, finely chopped</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 parsnip, diced</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 heaping handful of parsley, finely chopped</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">~ 12 fingerling potatoes, diced</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 medium sweet potato, diced</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">3-4 turnips, diced</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">~12 baby carrots, diced</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 box low sodium vegetable stock</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 tbsp olive oil</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 sweet onion, diced</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 corned beef, diced</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">whole grain mustard (optional)</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">fresh ground black pepper, to taste</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">1.</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> place garlic, parsnip, potatoes, turnips & carrots in a large cast iron skillet pan. pour vegetable stock to cover & bring to a boil. reduce heat, to a slow simmer until vegetables are tender to the touch of a fork.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">2.</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> drain vegetables, reserving 1/2-1 cup stock for later use.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: x-large;">3.</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> heat olive oil in a large pan. add onions & saute until onions begin to brown. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">4.</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> add vegetables & reserved cooking liquid. cook until vegetables begin to brown, about 25 minutes. stir in corned beef, chopped parsley, whole grain mustard & fresh ground black pepper. cook until beef is warmed.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">5. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">serve with parsley to garnish or with a fried egg for a complete breakfast.</span><br />
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com1tag:blogger.com,1999:blog-8058575606654989072.post-1136091222582808122013-03-15T08:50:00.002-07:002013-03-15T08:53:06.588-07:00Weekend Breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Banana Pancakes</span></div>
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<span style="font-family: Times, Times New Roman, serif;">{orginal recipe from <a href="http://ohjoy.blogs.com/my_weblog/2013/02/rubys-currently-snacking-on.html">oh joy! blog</a>}</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">What do you do with overly ripened bananas? I stumbled across this incredibly easy & healthy recipe on oh joy! blog and could not resist. I would imagine this would be appealing to little ones, or even grown-ups with a preference for breakfast on the sweeter side. Its a brilliant way to use up overly ripe bananas, especially if traditional banana breads have become a bit tired for you or if find yourself in a hurry.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">ingredients:</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 very ripe banana, mostly browned</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 tbsp almond butter (i used maple flavored)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 egg</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">~1 tbsp flour</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 pat of butter</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">yield: 4 small pancakes</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">1.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> smash banana together with almond butter (feel free to use peanut butter as well), egg<br />& scant sprinkling of flour, stir to combine into a uniform consistency</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">2.</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> melt pat of butter over low-medium heat in a non-stick skillet pan</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-large;">3. </span><span style="font-family: Courier New, Courier, monospace; font-size: large;">pour out batter into skillet to form round pancakes. once you can see small bubbles surfacing in the pancakes, </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">the bottom side should be golden brown & </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">they are ready to flip. cook on second side for about 30 seconds.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">4.</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> if you doubled this recipe, remove the cooked pancakes from the heat and keep warm. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">5.</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> serve with a sprinkle of powdered sugar.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><i>note:</i> I experimented with different jams and a drizzle of honey, but these were so sweet that I found them to be best just eaten alone.</span></div>
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-17855627623508001492013-03-14T12:05:00.001-07:002013-03-15T06:35:01.332-07:00Blood Oranges, Cont.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Times, Times New Roman, serif; font-size: large;">Blood Orange, Mango, Avocado & Shrimp Salad</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Last night we found ourselves in a pinch -- too late to cook dinner & there is 'nothing' in the fridge. A text from my sister showing off the shrimp tacos she & her husband prepared that night proved all the inspiration we needed for a salad that came together in a matter of minutes. Some frozen shrimp,</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> a leftover blood orange, an avocado & a mango brought this inspiration to life.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">ingredients:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">~2 dozen shrimp, frozen</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 head romaine lettuce, chopped</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 blood orange, segmented</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 avocado, diced</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 mango, diced</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 tbsp olive oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 tsp cumin</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1/2 lime, juiced</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1/4 tsp red pepper flakes</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 generous pinch salt (preferably maldon)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 grind of whole peppercorns</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">1.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"> bring a large salted pot of water to a rigorous boil. add shrimp & cook until shrimp turn pink & float to the top of the pot. pour cooked shrimp into a colander to drain off the water. run some cold water over the shrimp to stop them from cooking. if necessary, peel & de-vein the shrimp.</span><br />
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<span class="Apple-style-span" style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">2.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"> chop lettuce & fruits. place in a large bowl.</span><br />
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<span class="Apple-style-span" style="font-family: Times, Times New Roman, serif; font-size: x-large;">3.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"> in a small bowl, whisk together olive oil, cumin, lime juice & spices. taste to adjust. if the dressing is too acidic, feel free to drizzle in some honey.</span><br />
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<span class="Apple-style-span" style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">4. </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">toss together cooked shrimp, lettuce & fruits with the dressing.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-large;">5. </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Enjoy!</span></div>
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Anonymoushttp://www.blogger.com/profile/08054686381472994687noreply@blogger.com0tag:blogger.com,1999:blog-8058575606654989072.post-2149589647741407172013-03-13T11:02:00.000-07:002013-03-13T11:12:18.553-07:00Lately Sipping On: Blood Orange Infused Vodka<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">Blood Orange Infused Vodka</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Do you ever make infused vodka? Its simple really, as simple as placing the raw ingredient into the vodka & letting it seep overnight. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">I recently stumbled upon some blood oranges </span><span style="font-family: Courier New, Courier, monospace; font-size: large;">& on a whim we seeped the peels in vodka. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">These ruby red citrus fruits are a rare treat in our household. And blood orange infused vodka gave new purpose to something we would otherwise throw away. Brilliant!</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Citruses are common for vodka infusions, but don't let your creativity expire there. We were on a vanilla bean infused vodka kick for a long time, using beans we picked up on work travels around the world. In the DC area, </span><a href="http://www.marivanna.ru/" style="font-family: 'Courier New', Courier, monospace; font-size: x-large;">Mari Vanna</a><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> has an interesting selection of infused vodkas, including dill & horseradish, both suggested to be excellent in a bloody mary.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Perhaps this goes without saying, but no need to use really high end vodka when infusing other flavors into it. We used Svedka, but any mid-grade vodka would work just fine. The longer the ingredients seep, the more depth in flavor you will achieve. We drank this on the rocks with no mixer, but I suspect this would mix well into a champagne cocktail. We welcome any other cocktails suggestions!</span><br />
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photo credits: Andrei Sinioukov</div>
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