tag:blogger.com,1999:blog-86751162283245119672024-02-07T18:38:58.303-05:00Brioche & BourbonMusings on a Life Made DeliciousAnonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.comBlogger223125tag:blogger.com,1999:blog-8675116228324511967.post-39236359058752060162012-10-13T00:08:00.004-04:002013-01-14T12:35:45.504-05:00Pork Chops with Horseradish Cream Sauce<div class="MsoNormal">
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<u>Pan-roasted Pork Chops</u><br />
2- 2" bone in pork chops<br />
1 tsp salt<br />
1/2 tsp fresh cracked pepper<br />
1/2 tsp allspice<br />
1/2 tsp dried marjoram<br />
1 Tbl. olive oil<br />
2 carrots- chopped<br />
1 celery stick- chopped<br />
1 bay leaf<br />
2 c. chopped brussel sprouts<br />
<br />
1. Preheat oven to 425. Bring the chops to room temperature and rub with the salt, pepper, allspice and marjoram. Heat a saute pan to medium high, add in the oil and when the oil's hot but not yet smoking, add the chops. Let brown on all sides.<br />
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2. Add the carrots, celery and bay leaf around the chops in the pan, then over that add the brussel sprouts. Bake in the oven for 10-12 minutes, then remove and cover the pork. Pour out and reserve 1/4-1/2 cup of the pan juices. Keep roasting the vegetables for another 15-20 minutes until tender.<br />
<br />
<u>Horseradish Cream Sauce</u><br />
1 c. heavy cream<br />
1/4- 1/2 c. of the reserved pan juice (depending on how much you have, add in 1/2-3/4 c. chicken or beef stock)<br />
1/4 c. grated horseradish<br />
1/4 c. diced apple<br />
2 Tbl. finely chopped scallions (original recipe calls for chives)<br />
1/2 tsp dry mustard<br />
Salt to taste<br />
<br />
1. Combine all the ingredients in a sauce pan and let simmer over a low heat for 30 minutes. Taste for and add salt. You can serve with the apples and scallions for a chunkier sauce or strain them out with a sieve.<br />
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Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-31617150271432625212012-10-10T13:55:00.000-04:002013-01-14T12:36:05.328-05:00Kale and Almond Pesto<br />
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<u>Kale and Almond Pesto</u></div>
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3 c. kale- roughly chopped<o:p></o:p></div>
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3-4 basil leaves<o:p></o:p></div>
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1/4 c. chopped parsley<o:p></o:p></div>
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1/2 c. roasted unsalted almonds<o:p></o:p></div>
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1 garlic clove<o:p></o:p></div>
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1/4 grated parmesan- plus extra to shave over<o:p></o:p></div>
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1 c. olive oil<o:p></o:p></div>
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Salt and pepper to taste<o:p></o:p></div>
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1. In a food processor add in the basil leaves, parsley,
almonds and garlic. Set a salted pot of water over medium high heat and once
boiling, add in the kale. You made need to do this in batches. Blanch the kale
for 1-2 minutes, then remove, drain and add to the processor (it’s ok if a
little water from the kale gets in). <o:p></o:p></div>
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2. Add the grated cheese and then blend together. While
blending drizzle the olive oil in through the top until it has a creamy
consistency- you may not need all the oil, or you may need more. Taste for salt
and pepper and then serve over pasta with some grated parmesan on top.<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-19270596709326230352012-10-09T14:15:00.000-04:002013-01-14T12:36:36.177-05:00Turkey Chili RevisitedThe past few days in NYC have been perfect chili weather. Cold,
a bit dreary. The part of fall I tend to dislike the most as too many of these
gray days have me wishing I could bottle the endless blue sky autumn days, have
me thinking too much about what’s next to come. One or two gray days can be feasible
though, finding someone special to cuddle under blankets with, watching old movies,
making warm, hearty meals. But only one or two and then I get antsy, thinking this
favorite season of mine has already come and gone. But for now I’m staying
optimistic. We’ll have beautiful blue sky fall through November, at least.<br />
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<o:p></o:p></div>
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But I digress. So on gray day #1 I made turkey chili. An all
day project for a day I had nothing planned and where the weather outside was
not one bit hospitable. I’ve <a href="http://briocheandbourbon.blogspot.com/2011/01/texas-girl-finally-makes-something.html">posted</a> my chili before but this time I made
a few different tweaks in order to keep myself from having to venture out. The
first change was no beer. It may sound like blasphemy but it’s true. My desire
to stay warm and dry outweighed having beer in my chili and I can live with
that. Second change was tomato paste, that just happened to be hanging out in
my fridge, begging to be used. And it’s funny how two little adjustments can
make something just that much different. In a good way. A great way actually.
The addition of paste and lack of beer I think made it richer all around, there
was still plenty of depth (I mean there’s bacon, molasses, ancho chile cacao
all in here… on top of everything else) but with beer there probably would’ve
been that extra hoppy layer. But it was a success, especially for a recipe that
I considered pretty perfect from the start. The perfect meal to brighten up a dreary
fall day.<o:p></o:p></div>
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<a name='more'></a><u style="background-color: white; line-height: 13.5pt;">Turkey
Chili</u><br />
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<o:p></o:p></div>
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2
lbs ground turkey- this time used all dark meat<o:p></o:p></div>
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3
strips bacon<o:p></o:p></div>
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1
diced medium onion<o:p></o:p></div>
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3
cloves garlic, minced<o:p></o:p></div>
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3
Tlb chili powder- I use a equal mix of ancho and regular chili powder<o:p></o:p></div>
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2
Tbl. cumin<o:p></o:p></div>
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2
Tbl. paprika- I use 1/2 regular and 1/2 smoked<o:p></o:p></div>
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1/2
tsp cayenne powder- or to heat preference<o:p></o:p></div>
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2
tsp. tomato paste<o:p></o:p></div>
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1 28
oz can crushed tomatoes<o:p></o:p></div>
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2
Tbl. molasses<o:p></o:p></div>
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3
squares dark chocolate- I LOVE to use a spicy flavored dark chocolate<o:p></o:p></div>
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3
c. water<o:p></o:p></div>
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4
tsp. salt- or to taste</div>
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1. Heat
a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook
until crisp and brown, 6 to 8 minutes. Remove and drain on a paper towel. Add
onion and garlic and cook until translucent. Add chili powder, cumin, paprika
and cayenne. Raise heat to high; add turkey. Cook, stirring and breaking up
meat with a spoon, until no longer pink, 8 to 10 minutes. Stir in the tomato
paste.<o:p></o:p></div>
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2. Add tomatoes
and water, then molasses, chocolate, reserved bacon, and 4 teaspoons salt;
bring to a boil. Reduce heat to a simmer; cook, partially covered until
meat is very tender, and chili is thick, usually about 3 hours. Serve
with desired toppings.<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-79312569175943361192012-09-25T18:18:00.001-04:002013-01-14T13:18:30.283-05:00Tomato & Ricotta SaladIt’s so hard to believe that fall is in full force. Although
I love to dress for autumn this morning I decided to take advantage of the days
when I can still wear peep-toe shoes and capris without risking a cold, as I
feel those days will just become fewer and further between. I got back late
last week from a week long Texas trip and Friday was off to the grocery to
restock the shockingly bare fridge. We like to eat as seasonally as possible,
and while I’ve been craving hearty stews and heavy braises lately, when I spied
the still-heavily-stocked heirloom tomatoes it took such a strong will to not
reach for one. To taste just one more juicy, sweet tomato before it’s time to call
it for the season. While I’m sure a few good, late summer tomatoes can still be
found, I’d rather it be at the farmers market than <a href="http://nymag.com/restaurants/features/67495/">Whole Foods</a> any day and
may just have to take a lunch break this week to check out what’s currently
at the market (also craving a hearty
lamb tagine, would love to grab ingredients for that as well for when the
temperatures dip again later this week).<br />
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I love the simplicity of this recipe but also how decadent
it can be at the same time. An overindulgent dollop of creamy, herby ricotta
over silky sweet and juicy slices of tomato and a drizzle of spicy, bright
olive oil to finish it off, it’s light and rich at the same time. The perfect
transition food. From summer to fall. From light to hearty and so on and so
forth. I’m sad to lose summer, but the wonderful thing about living in the
Northeast is that every season is such a noticeable change, so while it's hard to
say goodbye to sandals and skimpy dresses and the bounty of produce that New
York has to offer in the summer, I’m so looking forward to pumpkins, to tall
boots, warm scarves, and hearty stews. But until the warm days are officially gone, hand
me a gorgeous, plump tomato and let me
enjoy the last trace of summer.</div>
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<a name='more'></a><u>Tomato and Ricotta Salad</u><br />
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2 large tomatoes<o:p></o:p></div>
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1 c. ricotta (can use part skim if watching your weight)<o:p></o:p></div>
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1 tsp. oregano- finely chopped<o:p></o:p></div>
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½ tsp. rosemary- <o:p></o:p>finely chopped</div>
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1-2 basil leaves- finely chopped</div>
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1 roasted garlic glove- minced (optional)<o:p></o:p></div>
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1 tsp. + 1 pinch flaky sea salt<o:p></o:p></div>
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½ ground pepper<o:p></o:p></div>
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1 ½ tsp. olive oil + extra to drizzle over<o:p></o:p></div>
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1. Slice tomatoes into ¼”rounds and set aside. In a bowl combine the ricotta, olive oil, garlic, herbs, 1 tsp of salt and ground pepper and mix well. Fan out 3-4 tomato slices on a plate and top a healthy dollop of the ricotta mixture. </div>
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2. Drizzle the olive oil over and then sprinkle the extra pinch of salt. If you really like pepper feel free to grind more over. Top with an extra basil leaf or 2.</div>
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Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-71994132087829800762012-09-04T16:25:00.001-04:002012-09-04T17:17:28.362-04:00Cornflake SalmonI'm going to clue you into a
little known fact about me that most people don't know. I hate milk. More than
just a casual dislike, everything about it is disgusting, abhorrent, completely unacceptable. My family can attest to my numerous tantrums and dinner
table bargaining as a child anytime I was faced with a tall, cold glass of...
milk. Even now, when it’s easier to avoid, I still won’t go near anyone who’s
recently drank it and will buy buttermilk or cream any day before I'll keep milk in
my fridge (which are acceptable to me… go figure).<br />
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<br /></div>
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So needless to say, I don't
eat much cereal. It's a wonder I'll even eat cereal in the first place, but it
can be a filling (and economical) snack/lunch/light dinner. However, I'll only
eat 2 kinds: grape nuts and cornflakes... and dry of course. I even
used to pick out the cornflakes from Honey Bunches of Oats, that's how much of
a breakfast weirdo I am and how much I love those slightly sweet, light buttery
flakes. And so it should come as no major surprise that outside of just snacking
and coating chicken in, I try to find as many uses for cornflakes as possible, sometimes
the more unorthodox the better.</div>
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<a name='more'></a>Since it was such a success with the chicken, I decided to
do a crunchy topping for salmon but mix it up a bit by adding in some garlic
and herbs. Served simply with some sautéed swiss chard, it was an easy,
healthful weeknight meal that took less than 30 minutes to make. The topping
provided great crunch and worked well with the fish. I was worried it’d be dry
without a sauce but the salmon was perfectly moist, and I tossed the cornflake mixture
with a touch of olive oil kept it from drying out, while still maintaining a crunchy
exterior. All in all a great meal utilizing my favorite cereal. Up next,
cornflake cookies, caramel cornflakes, cornflake chile relleno, cornflakes to
top anything both savory or sweet. I really can’t get enough.<br />
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<u>Cornflake Salmon</u></div>
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2 salmon filets (6-8 oz, pin bones removed)</div>
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<o:p></o:p></div>
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1 c. cornflakes- crushed<o:p></o:p></div>
<div class="MsoNormal">
1 clove of garlic- minced<o:p></o:p></div>
<div class="MsoNormal">
½ Tbl. olive oil<o:p></o:p></div>
<div class="MsoNormal">
½ Tbl. Dijon mustard<o:p></o:p></div>
<div class="MsoNormal">
Herbs of choice: I used thyme and oregano fresh from my
garden, but cilantro, parsley, basil, tarragon, and rosemary would work as well<o:p></o:p></div>
<div class="MsoNormal">
½ tsp salt<o:p></o:p></div>
<div class="MsoNormal">
¼ tsp pepper<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. Preheat oven to 450. Lay the salmon filets skin side down in
a oven-safe pan and lightly salt and pepper. In a bowl mix together the crushed
cornflakes, garlic, herbs and any leftover salt and pepper then drizzle in the
olive oil. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2. Spread the Dijon mustard thinly over the salmon and then top
with the cornflake mixture. Bake for 10-15 minutes until the top is golden and
the fish flakey underneath.<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-90087165644984836112012-08-24T17:07:00.001-04:002012-08-24T20:12:15.011-04:00Shishito PeppersWhat a day and it's not even close
to over. If you live in the NYC area or happen to be watching the news this
morning you already know about the shootings near the Empire State Building,
which happens to be a block away from my office. It makes me sad that there are
people in the world who have no regard for human life and angry that these
things happen at all, but with increased occurrence lately. And it serves to remind
me how fragile a sense of normalcy can be. With everything under control outside
by noon though I was antsy to get out of the office, anxious to continue back
to the what I had planned for the day, and just clear my head away from midtown,
especially before the claustrophobic evening rush.<br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I wandered down to the Union
Square farmers market and took in the plethora of fresh vegetables and flowers,
then turned North and wandered around Eataly. If you haven’t been, it’s worth a
trip but go with a plan and don’t go hungry. I’d been treating myself to a weekly
Friday Eataly excursion lately and have been surprising myself by getting out
of there with less than $20 spent and some pretty good finds for dinner. Last
week was perfect pillows of gnocchi, heirloom tomatoes and a surprise acquisition of shishito peppers. This week I walked out of there with a wedge of sharp Parmigiano
Reggiano, nearly a pound of sugar snap peas (which I LOVE to snack on raw, but
also for a mint pea pesto for dinner) and I basically cleaned them out of
shishito peppers. All for a little over $12.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCjuZDy4u13Tmvoa9rYMZHZEyrPAuPo-9gP8oxJVCdX1wXKKJiuSG4H4Y9UF2jOfRPuDPuicap222HXlryLWojaqAzlfA3fQUqmV3GxLLq3L-St5tQWFD4M0pOD0rO7HzGsh7rN1txI8/s1600/020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCjuZDy4u13Tmvoa9rYMZHZEyrPAuPo-9gP8oxJVCdX1wXKKJiuSG4H4Y9UF2jOfRPuDPuicap222HXlryLWojaqAzlfA3fQUqmV3GxLLq3L-St5tQWFD4M0pOD0rO7HzGsh7rN1txI8/s400/020.JPG" width="400" /></a></div>
<a name='more'></a>If you aren't familiar, shishito
peppers look like a smaller, thinner poblanos but are very mild, maybe 1 in 10
will be hot. There’s a sweet, pepper-y earthiness that’s different from any
other pepper I've had and I’m completely entranced with them. They’re in season
from around July-October but they’ll always remind me of the dog days of summer,
of hot walks through the east village to grab a plate of them at my favorite
Japanese haunts. Last week I actually made them for the first time and they may
be the easiest thing to cook ever. Toss in oil, blister up in a hot pan and sprinkle
with some flaky sea salt. Or fire up grill and lay them over. And on a day like today before making my pesto I
thought it’d be wonderful to cook up a few and take them out to the balcony
with a glass of rose- another summertime favorite- to snack on while watching
my little neighborhood buzz with evening activity and catch my breath in the middle of my gorgeous, tumultuous city before the weekend.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUafD9oiafQu8lt8IcUrAhqx23D2Oa6GilHjnvRNOkY7hYp5ekjeWXEt1cXZmc2FXxHmzy3bLmPn83_a4rEEOKLybX-mraCGeLVcW5L51ksDI7pe0gJLcj7GKzaMQHAc-si6cJ8lqRIk/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUafD9oiafQu8lt8IcUrAhqx23D2Oa6GilHjnvRNOkY7hYp5ekjeWXEt1cXZmc2FXxHmzy3bLmPn83_a4rEEOKLybX-mraCGeLVcW5L51ksDI7pe0gJLcj7GKzaMQHAc-si6cJ8lqRIk/s320/010.JPG" width="320" /></a></div>
<u>Blistered Shishito Peppers</u><br />
1/2 lb shishito pepper<br />
1 Tbl. canola or olive oil<br />
Flaky salt to taste<br />
Spritz of lemon- optional<br />
<br />
1. Heat a medium saute pan. Add oil and peppers and cook all sides until they blister. Remove from pan, sprinkle with salt, spritz with lemon and serve immediately.Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-38380865368805781232012-08-19T14:39:00.001-04:002013-01-18T11:08:03.563-05:00Tomatoes with Miso DressingIt's hard to believe it's mid-August. I have so many trips and adventures planned for the fall through the winter that I'm so looking forward to but I've had to wake up and be in the moment. Summer is here right now, and it's a season I love but before I know it it'll be over. But while it's here I'm going to enjoy all the best parts of the season. Outdoor concerts and movies, baseball games, boat rides, as many beach trips as possible, exploring my city and of course enjoying the produce of summer.<br />
<br />
Since the move it's been hard to get back to my weekly Saturday morning farmers market trip. Even if I was just picking up one little ingredient or something unusual and fun to make my week brighter, it was helpful to just walk around to see what was truly in season. So it had completely slipped my mind that I'm completely missing out on tomatoes at their peak, until I visited my favorite Izakaya where we had a gorgeous heirloom tomato salad with miso dressing. <br />
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<a name='more'></a>As I so often do, I figured I could try to recreate it, and on Friday when I made a quick stop at <a href="http://eatalyny.com/">Eataly</a> to grab some pillow-y gnocchi to satisfy a craving and say hi to a friend, I decided to stop over in the produce section to see what's what. There I grabbed some beautiful looking heirlooms and that night I made up a miso dressing that may not have been quite as excellent as <a href="http://www.kasadela.com/">Kasadela</a>'s but was a good enough substitute. The dressing would also be excellent over a chopped cabbage salad or with some diced chicken or tofu over greens or in a wrap.<br />
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<br />
<u>Tomatoes with Miso Dressing</u><br />
1 medium-sized tomato per person, or one very large one for 2 people<br />
2 Tbl. white miso<br />
1 Tbl. mirin<br />
1 clove garlic- finely minced<br />
1 tsp. grated ginger<br />
1 tsp. powdered mustard<br />
1/4 c. rice wine vinegar<br />
1 tsp. sesame oil<br />
1/3 c. mild flavored olive oil<br />
Pinch of sea salt flakes<br />
Fresh cracked pepper<br />
<br />
1. Whisk the miso, mirin, mustard, ginger and garlic together and add in the rice wine vinegar once the miso is broken down. Drizzle in the olive and sesame oil while whisking.<br />
<br />
2. Slice tomatoes into thin horizontal rounds and drizzle dressing over. Top with a pinch of the sea salt flakes and crack fresh pepper over.Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-77850176481942455242012-08-18T12:04:00.002-04:002013-01-18T11:08:45.416-05:00Buttermilk PieWith this pie, I take back everything I've ever said about not liking sugary sweet desserts. This is it. The one and only where I can't get enough, that overwhelming sugary vanilla custard that's only slightly offset by the pucker-y lemon buttermilk. From my earliest memories this was my favorite pie, the pie that sealed my love for pies in general, but a dessert I make sparingly because I know my self control would not be able to hold back and my waistline would hate me for it. But sometimes, especially on quiet summer weekends, you have to indulge.<br />
<br />
If you aren't familiar, buttermilk pie is a southern dessert. It's similar to chess pie but doesn't include any cornmeal, though I see the appeal of the extra added texture of crunch. It's got that beautiful tang from the buttermilk, another favorite from my childhood, that's almost brought to a completely different level with the complementary lemon, while cooking the top forms a delicious browned crunch. Once chilled it's irresistible, completely addictive. It's special occasion, a once in a summertime blue moon pie but so worth the extra hours at the gym.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKscAOmsnlrVimWEuDitdL37Uw2LMAvtDc02IiwQL6jZzqO0wtrPCebpy5pPeuqS1FpMvJVue500q4P06SH7Pg2zfbtNUyUatVH8m1G3QxFEzK2-rxbeIpnyy8i95W1up09oZCF9OwiXI/s1600/090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKscAOmsnlrVimWEuDitdL37Uw2LMAvtDc02IiwQL6jZzqO0wtrPCebpy5pPeuqS1FpMvJVue500q4P06SH7Pg2zfbtNUyUatVH8m1G3QxFEzK2-rxbeIpnyy8i95W1up09oZCF9OwiXI/s400/090.JPG" width="400" /></a></div>
<a name='more'></a>It's also nearly fool-proof. Nothing complex here, in fact I remember making these with my Mom when I was younger, and way before I could cook with any kind of proficiency I was making this pie for family and friends. This time I thought maybe the addition of some fragrant rosemary or thyme might be lovely to add an herbaceous note, but decided this time it needed to be completely unaltered. And I'm not sure, given how few and far between I make this pie I could ever deviate from this recipe... but the options are out there.<br />
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<br />
<u>Buttermilk Pie</u><br />
1/2 c. butter-room temperature<br />
2 c. sugar<br />
3 Tbl. flour<br />
3 eggs- beaten<br />
1 c. buttermilk<br />
1 tsp vanilla<br />
1 tsp lemon juice<br />
1 tsp. lemon zest<br />
Pie crust<br />
<br />
1. Preheat oven to 350. Cream butter and sugar until nearly white. Add in the flour, eggs, buttermilk, vanilla, lemon juice and zest. Beat until smooth.<br />
<br />
2. Pour in an unbaked pie shell and bake at 350 for 45 minutes or until top is just browned. It should still be slightly jiggly in the middle but will solidify as it cools. I think it's best served chilled.Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-34111883926919349402012-08-12T15:53:00.002-04:002013-01-18T11:10:41.168-05:00Pebre... World's Best CondimentPebre is a Chilean condiment, but it wasn't until my parents went back there a few years ago and found it everywhere in the same way you'll find salsa on every Mexican restaurant table in San Antonio that it made it's way back to the states and into my parents' home as a permanent fixture. It's like a pico de gallo shot with a ton more acid, the South American, chimmichurri-esque note. When I'm home in the summer I can basically count on it always being a staple in the fridge, and it's nice to have it in my New York apartment too, another touch of home that works so well with the fresh northeast summer produce.<br />
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<a name='more'></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibD2omoPrhpcZWsfamfhlLScFKRmYZOVQQjB9cVuzXfzoLHdiV03N4K6nWNI4gq5ubDhKwsXujHKC5QbNMXVQpJsxrz7LNyP-hYvBIbU542csUyjID6lOgvjXAiM0MrVEs5n_xAam06cU/s1600/017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibD2omoPrhpcZWsfamfhlLScFKRmYZOVQQjB9cVuzXfzoLHdiV03N4K6nWNI4gq5ubDhKwsXujHKC5QbNMXVQpJsxrz7LNyP-hYvBIbU542csUyjID6lOgvjXAiM0MrVEs5n_xAam06cU/s320/017.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect on breakfast tacos</td></tr>
</tbody></table>
<u style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 20px;"><span style="font-size: x-small;">Pebre</span></u><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small; line-height: 20px;">1/3 c. olive oil</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small; line-height: 20px;">2 T. red wine vinegar</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small; line-height: 20px;">1 T. lemon juice</span><br />
<span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 20px;">1 1/2 tsp. aji paste</span></span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small; line-height: 20px;">1 c. chopped parsley</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small; line-height: 20px;">1 c. chopped cilantro</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small; line-height: 20px;">3/4 c. onions</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small; line-height: 20px;">1 c. fresh tomatoes- finely diced</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small; line-height: 20px;">1 T. garlic- finely diced</span>
<br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.333333969116211px; line-height: 20px;"><br /></span>
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.333333969116211px; line-height: 20px;">1. Chop all vegetables and combine with remaining ingredients in bowl.</span><br />
<br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.333333969116211px; line-height: 20px;" />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.333333969116211px; line-height: 20px;">2. Let stand 2 hours at room temperature or refrigerate overnight before serving. The longer the better... if it lasts that long. Good for 1 week.</span>Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-67536487212820660302012-08-02T17:38:00.000-04:002013-01-18T11:11:43.685-05:00Cornflake ChickenI wasn’t initially intending to blog this meal but I
received requests from my sis for the
recipe and besides being on the healthier side, it was pretty darn tasty so I
figured why not. This was actually my first attempt in making cornflake chicken
which is surprising because in college it was one of my favorite meals served
at my sorority house (besides breakfast-for-dinner night there and who can
argue with that).<br />
<br />
<div class="MsoNormal">
My sophomore year of college I lived in my sorority house.
It was a great experience, the perfect transition between the overcrowded personalities
in the dorm and the lonely independence of apartment living. My favorite
memories were a mix of wonderful and bittersweet. Heading out to class on
jersey days. Friends crowding in my room during rush breaks to catch an episode
of Sex and the City. Groups getting ready to go out, the electric excitement running
through the house before a mixer or party. Girls packed like sardines into the
downstairs hallways during tornado warnings. Everyone sitting in the living
room, locked in shock, watching as 9/11 unfolded before our eyes. And through
all that we had an amazing group of women who day in and out would prepare all our
meals, would laugh and cry along with us, and solidified that it wasn’t just a
house, but a home. <o:p></o:p><br />
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<a name='more'></a>Cornflake chicken was a fan favorite, butterflied chicken
breasts covered in a crispy cornflake crust and usually some mashed
potatoes and other sides. The cornflakes gave it that fried look and texture
while actually being healthier, but still providing that comfort meal feel. After
a freshman year spent homesick for my Mom’s cooking that resulted in a negative
freshman 15, it was this cooking that reversed that. I still have a long way to
go, many more cornflake chicken nights until I can get it close to what I
remember, but at least I didn’t start too far off.<br />
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<u>Marinade<o:p></o:p></u></div>
<div class="MsoNormal">
2 c. buttermilk<o:p></o:p></div>
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Dash of hot sauce<o:p></o:p></div>
<div class="MsoNormal">
1 tsp. garlic powder<o:p></o:p></div>
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1 tsp. onion powder<o:p></o:p></div>
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1 tsp. paprika<o:p></o:p></div>
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3 chicken breasts- butterflied in half<o:p></o:p></div>
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1 tsp. salt<o:p></o:p></div>
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½ tsp. pepper<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
1. Combine the first 5 ingredients in a large zip lock bag
or bowl. Add in the chicken pieces,
cover and let marinate for 8-14 hours. Remove chicken pieces and pat dry.
Sprinkle with salt and pepper<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<u>Cornflake Chicken<o:p></o:p></u></div>
<div class="MsoNormal">
Buttermilk marinated chicken pieces<o:p></o:p></div>
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2 c. cornflakes crushed (DO NOT use Special K)<o:p></o:p></div>
<div class="MsoNormal">
1 egg- beaten<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. Preheat oven to 400. Put the cornflakes in one shallow bowl
and the beaten egg in another. Coat the chicken in the egg then dip it into the
cornflakes, trying to cover all parts of the chicken.<o:p></o:p></div>
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<br /></div>
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2. Place chicken on a baking rack with a cookie sheet beneath
to catch any cornflakes that fall. The rack will help keep all sides of the chicken
crispy. Repeat with all pieces. Bake at
400 for 22-25 minutes until tops are just golden brown. Remove. Serve with <a href="http://briocheandbourbon.blogspot.com/2011/04/perfecting-home.html">cream
gravy</a>.<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com2tag:blogger.com,1999:blog-8675116228324511967.post-78519956861261552492012-07-30T12:36:00.001-04:002013-05-07T15:06:53.174-04:00Garlic Parmesan Popovers<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white;">This has not turned out to be the weekend I thought it would be. My beloved kitten, Huxley, had jumped off the bed and hit his back paw wrong and then refused to walk. He's had little sprains like this before but as he's getting up there (9! Yikes) I figured we should rule out anything bad. So that night it was off to the vet.</span></div>
<br />
$528 later they had ruled out any diabetes, kidney, liver, worms, ticks/fleas, upper respiratory, hydration problems and most importantly, paw issues (not even a sprain, better than I expected). Which was a relief. And the vet was amazing. I was also in and out in less than an hour, which helped stress levels for both myself and the Hux. My goodness though... I was not expecting that kind of bill. But this is what savings is for, right? And so, for the ne<span style="background-color: white;">xt 2 months I'm pretty much broke. Which pretty much put my weekend plans on immediate hold.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZh7xGLxzraZscuQ5enuQ25HEwz8YQDbWytMhQybbHHFISkzlrhvQXHxg3_lhzRCva_J_fqJiXfFebITfxbtRyDMGLBslxOVm9CStKiG0GxPIjZGEsuvhOzGZQYOdi30ngVQmwjBp0HA/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZh7xGLxzraZscuQ5enuQ25HEwz8YQDbWytMhQybbHHFISkzlrhvQXHxg3_lhzRCva_J_fqJiXfFebITfxbtRyDMGLBslxOVm9CStKiG0GxPIjZGEsuvhOzGZQYOdi30ngVQmwjBp0HA/s400/012.JPG" width="400" /></a></div>
<a name='more'></a><span style="background-color: white;">So I decided to hunker down and watch some Olympics. And use my sadly unused popover pan to make some garlic parmesan popovers that I thought would go great with my new favorite budget meal, Italian chicken sausage and peppers. I figured it would make a pretty typical meal a little special, something nice for a Sunday night.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNv2wUoa0fEfpL1DfUAWPCsMHdp2iZLD6xDtLlgUahodF9KvDEOUWkBWxLfUSh9KqatX5zqVk9PNfccm9vR5xnRegx91un-w9whcSmnmx61Dh1MZ84mN42tRtoRzhC4Q9eg4er1gyFQYY/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNv2wUoa0fEfpL1DfUAWPCsMHdp2iZLD6xDtLlgUahodF9KvDEOUWkBWxLfUSh9KqatX5zqVk9PNfccm9vR5xnRegx91un-w9whcSmnmx61Dh1MZ84mN42tRtoRzhC4Q9eg4er1gyFQYY/s320/009.JPG" width="320" /></a></div>
<span style="background-color: white;"><u>Garlic Parmesan Popovers</u></span><br />
1 1/2 c. flour<br />
1 1/2 c. milk<br />
1 Tbl. butter<br />
1/2 Tbl. salt<br />
3 eggs<br />
1/4 c. grated Parmesan<br />
2 Tbl. minced garlic<br />
Pinch of freshly ground pepper<br />
1 popover pan<br />
<br />
1. Preheat oven to 400. In a sauce pan heat the milk on low, add the butter in to melt it. Combine eggs in a bowl and whip until frothy- about 2 minutes. Add the salt to the eggs. Place the popover pan in the oven to heat.<br />
<br />
2. Put a little of the milk/butter mixture in the eggs and whip, to temper them so they don't scramble. Add the rest of the mixture into the bowl as well as the minced garlic and half the parmesan. Working in 3's, add a 1/2 cup of the flour to the batter and mix until just combined. Then do another 1/2 and another. It should look like pancake batter and any lumps will bake out. Spray the popover pan with a nonstick spray and fill almost to the top with the batter.<br />
<br />
3. Top each popover with the rest of the Parmesan.<span style="background-color: white;"> Bake at 400 for 15 minutes. Turn 180 degrees and bake for 30 more minutes. DO NOT OPEN THE OVEN after you've turned them. Once done, remove and serve immediately, maybe shave a little more Parmesan over the top.</span><br />
<br />
A few tips that have helped me get big, fluffy popovers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZYRsfN-af8YpzjVFP77GU0pvosIofs7LssqtF78I-zH9KcAw8JmiKVkutMKn4PqIgy__w237wLfcGzTzYwrdgKnMQQCdLb85HncMMlqUnixODEs14TNODX622eV9kbsmESmN_gSLM9A/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZYRsfN-af8YpzjVFP77GU0pvosIofs7LssqtF78I-zH9KcAw8JmiKVkutMKn4PqIgy__w237wLfcGzTzYwrdgKnMQQCdLb85HncMMlqUnixODEs14TNODX622eV9kbsmESmN_gSLM9A/s320/003.JPG" width="320" /></a></div>
<br />
<ul>
<li>Use a popover pan. I've never tried it with a muffin tin, though people say you can, but I've also never had a problem getting height with my popovers. You've got to have 1 baking friend or someone who put this on their registry on a whim. And if I know you, you can borrow mine</li>
<li>Really whisk those eggs until frothy</li>
<li>Warm the pan before you put the batter in</li>
<li>Warm the batter (via the warm milk and butter)</li>
<li>DO NOT OPEN THE OVEN after you've turned them</li>
</ul>
<ul>
</ul>
Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-54227091710405639812012-07-14T19:03:00.000-04:002013-01-18T11:14:36.124-05:00Dry Sauteed String BeansWhen I first moved to New York, take out was a new and exciting experience. In Dallas we'd get pizza delivered... and that's about it. So coming to a city where I could get everything from Cuban to Malaysian to Salvadorian and at any time of the day... well it was just a tad overwhelming. Thanks to <a href="http://chowhound.chow.com/boards/18">chowhound</a>, <a href="http://www.menupages.com/restaurants/east-village-les/all-neighborhoods/all-cuisines/">menupages</a>, <a href="http://www.yelp.com/search?find_desc=restaurants&find_loc=Lower+East+Side%2C+Manhattan%2C+NY&ns=1">yelp</a>, etc I found some must haves, one of my favorites being Dry Sauteed String Beans at Grand Sichuan. <br />
<br />
The beans are nicely blistered, but not burned and the pork adds some nice fatty deliciousness and also picks up the sugar, soy and of course the spice from the chilies. Over some brown rice all the textures work perfectly and even though I wouldn't call it the healthiest meal, it's fairly balanced. And it's a dish I crave over and over, throughout the seven years I've lived here. And even though I've now moved back into delivery range for Grand Sichuan, why not try to recreate this at home?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTRhc7QPWVY5zq6EpZXasFc1IXVgsX5vsw4ZtWYMEFdpd8B4qAc24Gixzb8bjiYii5MJLOhvIGUc19TheP9132n4asqb95LiQ1guYKvlHE-ueONRI5Ec6BelhNbnk2TxADBKs4MTAqFk/s1600/035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTRhc7QPWVY5zq6EpZXasFc1IXVgsX5vsw4ZtWYMEFdpd8B4qAc24Gixzb8bjiYii5MJLOhvIGUc19TheP9132n4asqb95LiQ1guYKvlHE-ueONRI5Ec6BelhNbnk2TxADBKs4MTAqFk/s400/035.JPG" width="400" /></a></div>
<a name='more'></a>A quick google search for dry sauteed string beans brought up a plethora of recipes, so I took a little from the ones I liked. Trimming the beans was a little time consuming, but once everything got underway the cooking went fast. Having everything prepped was a must and even with the time it took to prep the beans, from start to finish it was just under 30 minutes. And even though the ground pork I used was pretty lean, next time I make this I'm definitely going to use ground turkey to make it even healthier.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQPXfS_iXCyz-MXCbns72sgIUUPre01JNj4Zw0XI-fX4_MicVOoX0RfLdpOtlHvGyDJKrY4vC1Jj8XgWbSleSs2pZmQJ1r83hXRSarihl3m3gU-TsA7irbxdYsrtHy6dn54vz3BoLMUQ/s1600/028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQPXfS_iXCyz-MXCbns72sgIUUPre01JNj4Zw0XI-fX4_MicVOoX0RfLdpOtlHvGyDJKrY4vC1Jj8XgWbSleSs2pZmQJ1r83hXRSarihl3m3gU-TsA7irbxdYsrtHy6dn54vz3BoLMUQ/s320/028.JPG" width="320" /></a></div>
<u>Dry Sauteed String Beans</u><br />
1 lb. green beans- trimmed<br />
1/4 lb. ground pork (or turkey)<br />
2 Tbl. garlic- minced<br />
2 Tbl ginger- minced<br />
1 Tbl chili paste (like siracha)<br />
1 Tbl. low sodium soy sauce<br />
1 tsp. sugar<br />
2 scallions- finely chopped<br />
1 Tbl. canola oil<br />
1/2 tsp sesame oil<br />
Salt and pepper to taste<br />
<br />
Brown rice to serve over<br />
<br />
1. Heat a wok or saute pan until a drop of water evaporates in a second or 2. Add in 1/2 Tbl of the canola and a 1/4 Tbl. of the sesame and then add in the beans. Saute until the skins are blistered, about 6-8 minutes. Remove and drain over papers towels.<br />
<br />
2. Add in the remaining oil and then the pork, garlic, ginger, and chili paste. Cook until pork separates easily and is cooked through, about 5-7 minutes. Add in the soy sauce, sugar, scallions and the beans and toss together for another 5 minutes. Taste for salt and pepper and serve over brown rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmgM57kT9p80ziL47_ir2I0-vCRcnxMpSQLTvl0gNqCSaSO3RG8FStCY1LeJm6rkJTTk_kyF0dgmzdIlEU50qr_DpNgr4vZcujzsSg-yhiFEEmnz4yHeFASf0Lv2pU2CbkrrrbVvoLQ0/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmgM57kT9p80ziL47_ir2I0-vCRcnxMpSQLTvl0gNqCSaSO3RG8FStCY1LeJm6rkJTTk_kyF0dgmzdIlEU50qr_DpNgr4vZcujzsSg-yhiFEEmnz4yHeFASf0Lv2pU2CbkrrrbVvoLQ0/s320/019.JPG" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-53028998980075423222012-07-13T12:42:00.000-04:002013-01-18T11:16:24.018-05:00Chicken Cacciatore<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_74HIuEwMWcGk_nt_91oQkK6rVITJT0nBilGsyam7WhyphenhyphenGJzgxRxQOHXdlYzh8MjmDBvbVr8pSDXM8K7_Mc9Bpn-LmqfQmeJ6aarBq9BwXHQfjZgmSMoolFTW1aleBs0CSBv7jjBlZaU/s1600/e49d4bd6cc8311e1b2fe1231380205bf_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_74HIuEwMWcGk_nt_91oQkK6rVITJT0nBilGsyam7WhyphenhyphenGJzgxRxQOHXdlYzh8MjmDBvbVr8pSDXM8K7_Mc9Bpn-LmqfQmeJ6aarBq9BwXHQfjZgmSMoolFTW1aleBs0CSBv7jjBlZaU/s400/e49d4bd6cc8311e1b2fe1231380205bf_7.jpg" width="400" /></a></div>
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<div class="MsoNormal">
<u>Chicken Cacciatore<o:p></o:p></u></div>
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4 chicken thighs<o:p></o:p></div>
<div class="MsoNormal">
3-4 medium sized tomatoes (or 1-2 large)<o:p></o:p></div>
<div class="MsoNormal">
1 yellow onion- sliced<o:p></o:p></div>
<div class="MsoNormal">
2 cloves of garlic- minced<o:p></o:p></div>
<div class="MsoNormal">
½ c. fresh or frozen peas<o:p></o:p></div>
<div class="MsoNormal">
1 tsp. fresh rosemary- chopped<o:p></o:p></div>
<div class="MsoNormal">
1 tsp. fresh oregano- chopped<o:p></o:p></div>
<div class="MsoNormal">
2-3 sage leaves- chopped<o:p></o:p></div>
<div class="MsoNormal">
½ Tbl. olive oil<o:p></o:p></div>
<div class="MsoNormal">
2-3 slices stale Italian bread<o:p></o:p></div>
<div class="MsoNormal">
2 c. white wine<o:p></o:p></div>
<div class="MsoNormal">
3-4 c. chicken stock<o:p></o:p></div>
<div class="MsoNormal">
Salt and pepper to taste<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. In a large heavy bottomed pot (like <a href="http://briocheandbourbon.blogspot.com/2011/03/la-la-love-you.html">my red
Le Creuset</a>) heat the oil over medium. Pat the chicken thighs as dry as
possible on paper towels and salt and pepper them. Once the oil is hot, lay
them in the pan skin side down and sear until nicely brown. Turn and cook until
the other side is browned as well. Remove and drain over paper towels. If you
want to keep the skin and don’t want it to get mushy, now is when you remove
and set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2. Add the onions into the pot and cook until they’re soft,
then add the garlic, tomatoes and herbs. Cook for another 5 minutes then add in the wine.
Cook that down for about 10 minutes then add in the stock and bread. Mix, then
add back in the chicken, sans skin. Cover and cook at a simmer for about 45
minutes. If it’s too liquid-y, remove the top towards the end. If it’s not
liquid enough, then add more stock. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3. Right before serving add in the peas and taste for salt and
pepper. If you are keeping the skin, place it in a shallow pan and heat under
the broiler for 2-3 minutes. Place crispy skin on top of the chicken and serve
it all over rice or pasta.<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-5194458294771091642012-07-03T11:08:00.002-04:002013-01-18T11:17:16.464-05:00Honey Soy Ginger Shrimp Stir FryWell I've got a few recipes I need to type up and get out there but I figured I'd start with this one first because it was pretty delicious, fast and made somewhat on the fly. Exactly what you want for a busy weeknight. I had gotten into my head that I wanted to do a miso glazed cod (a la Nobu), but that needed a while to marinate so while I was at the fish counter I grabbed some shrimp that I could do a quick, Asian-flavored marinade with some fresh ginger and honey.<br />
<br />
Having also ended last weekend at a friends' BBQ where the hosts had made some pretty delicious coconut rice with golden raisins, I was determined to recreate as I <span style="background-color: white;">couldn't get enough. If you remember, I'm <a href="http://briocheandbourbon.blogspot.com/2011/06/rice-love.html">quite fond</a> of coconut rice... and was able to find some 5.5 oz. cans of coconut milk from Thai Kitchen which is pretty much the perfect size to get some great coconut flavor with only a touch of the fat. I topped off the rice cooker with some fresh kale leaves to steam (my new favorite dinner trick) and stir fried the shrimp with some shitakes. Balanced, delicious, easy and pescatarian. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-1etnmVwns_Auo1vJ8vc-o-7rTs9KqcmhlUR5NGMQ3LPlEdwGGmZAxr4CfWi5TCt0QRq-rNbw_kV_Rv4egt5ycd8LE5yqqwfyHjXZ5eN2VrYIXQ0YE5xKcXoorkOznlmih_7jqDKDRY/s1600/5b39f1c6bf2411e18bb812313804a181_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-1etnmVwns_Auo1vJ8vc-o-7rTs9KqcmhlUR5NGMQ3LPlEdwGGmZAxr4CfWi5TCt0QRq-rNbw_kV_Rv4egt5ycd8LE5yqqwfyHjXZ5eN2VrYIXQ0YE5xKcXoorkOznlmih_7jqDKDRY/s400/5b39f1c6bf2411e18bb812313804a181_7.jpg" width="400" /></a></div>
<a name='more'></a><br />
<u>Honey Soy Ginger Shrimp</u><br />
1 lb. shrimp- peeled and de-veined<br />
1/4 c. low sodium soy sauce<br />
1 Tbl. honey<br />
1 1/2 tsp. freshly grated ginger<br />
1 large clove garlic- minced<br />
1/2 Tbl. sesame seeds<br />
10-15 shitakes<br />
1/2 Tbl. olive oil<br />
1 tsp. sesame oil<br />
<br />
1. Stir together soy sauce, honey, minced garlic and ginger in a bowl. In a large zip lock bag, add in the shrimp and pour marinade over. Let sit while you prep the shitakes. Remove stems and slice into thin strips.<br />
<br />
2. In a saute pan add in the olive and sesame oil and heat over medium. When the oil is hot add the shitakes and stir until just browned. Add the shrimp with all the marinade and cook until the shrimp are just pink on both sides and the marinade has cooked down to a nice sauce. Serve over coconut rice and top with sesame seeds.<br />
<br />
<u>Coconut rice with golden raisins</u><br />
1/2 c. jasmine rice<br />
1/2 c. texmati brown rice<br />
1- 5.5 oz. can of coconut milk<br />
1 1/2 c. water<br />
1/4 c. golden raisins<br />
1 tsp. kosher salt<br />
2-3 c. loosely packed chopped kale<br />
<br />
1. In a rice cooker add the rices, the raisins, and salt. Top with coconut milk and water and then top with the chopped kale. Steam until done and then fluff with a fork. Kale should be nicely steamed.Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-69602681537850685862012-06-26T16:42:00.001-04:002013-01-18T11:17:46.698-05:00Midtown Lunch: Lena Latin Grill<br />
<div class="MsoNormal">
Last week’s midtown lunch was a wash. With the heatwave
going on all I wanted to do was stay in my cool building. The weather today
however... gorgeous. Sunny, just a few clouds and a perfect 75. Just the right
day to head out for a midtown lunch expedition with my friend Robin, aka Ms. <a href="http://silkpurseandsowsear.wordpress.com/">Silk Purse</a>, who’s been
such an inspiration lately in getting me out of the office during lunch.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I did some quick research into what was equidistance between
our offices (I’m in Herald Sq and she’s up near Bryant Park) and settled on <a href="http://www.lenanyc.com/">Lena Latin Grill</a>. Described as the Chipotle
of South American cuisine, it was also the perfect quick serve, yet sit down set up
for us to chat and catch up in an hour. Still on my pescatarian fix, but
having fish tonight, I settled on a nice and light tofu salad. Added in were
grilled corn and queso fresco (a last minute splurge made while looking at
their overwhelming sides list) and I topped it off with some chimichurri. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhajNnLXTDm9c5EelsBqpeOvVl02ESakmIbJUm98bMJhJoU1xwtOZGYI94n-GuD2HjAr6n7XnEa08jIxe-BzpCd2qe7pMH_82vM53YaobzOBGkxI0MBgWIZnJqE6wGllMDDx6j1pmVagk8/s1600/26f44e0abfbc11e1a9f71231382044a1_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhajNnLXTDm9c5EelsBqpeOvVl02ESakmIbJUm98bMJhJoU1xwtOZGYI94n-GuD2HjAr6n7XnEa08jIxe-BzpCd2qe7pMH_82vM53YaobzOBGkxI0MBgWIZnJqE6wGllMDDx6j1pmVagk8/s400/26f44e0abfbc11e1a9f71231382044a1_7.jpg" width="400" /></a></div>
<a name='more'></a><span style="background-color: white;">Our salads came out pretty quickly, within 5-10 minutes of
sitting down and despite my uncertainties, were pretty huge and very filling.
There was a lot of lettuce, as you can see above, but I don’t mind lettuce and
this was fairly bite-sized, which is my main complaint with salads. The tofu
was nicely cooked, a little browned on the outside but with a creamier texture
on the inside. The corn and queso fresco were nice, refreshing additions but
what really stole the show was the chimichurri. I want the recipe! It was the
perfect amount for the salad bowl and so flavorful. I will definitely be
heading back soon for more of that stuff… wonder if you can buy it by the jar?
And coming in at $9, not including a drink, it wasn’t bad for eating out just
once a week, although I’m sad I didn’t notice that they had watermelon juice
until later. Regardless though it was a midtown lunch success, good food, great
company and invigorating conversation. I need to do more of this!</span><br />
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So if you ever happen to find yourself around 35<sup>th</sup>
between 5<sup>th</sup> and 6<sup>th</sup> and don’t want Korean food, check
this place out. It’s different, maybe a little pricier than Chipotle, but for
what you get I say it’s worth it. And although we didn’t indulge, Robin pointed
out their delicious South American pastries and they have a number of fresh
fruit juices available too, like mango, passion fruit and guanabana.<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com1tag:blogger.com,1999:blog-8675116228324511967.post-53680707044781540542012-06-16T14:31:00.003-04:002013-01-18T11:18:24.490-05:00The Urban Herb GardenOne of the things I was most excited about with the new place was my balcony. Facing the back of the building with a good sized alleyway between the building across the way, it gets great sunlight and a cool breeze. And having a balcony means I can have an herb garden, albeit a small one, as the actual balcony size is pretty small. But I have sunlight, good drainage and good air circulation, all necessities for growing herbs.<br />
<br />
So in the past few weeks I've set out to make this dream a reality, researching everything from the types of herbs I wanted, to the places to get them, to planting the right combinations, to the actual planters they'll go in. I settled on a 36" and a 24" CobraCo English Horse Trough balcony planter that hangs over the railing of our balcony to maximize space. Then I was off to get potting soil and herbs. After an unsuccessful trip to Home Depot I did some more in depth yelping research and came up with a hardware store that got kudos for having lots of organic products as well as being pretty economical. Plus it's only 10 blocks or so from my place.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2uYM-z3bPcruC25nEok3sgGg2hrP7UdzLnEI6qymCBccyG9GCvX5Kk2XXHF1rLXrgAuhXv9aM2cRbG-la-b3icJYRA8Uzj8Qy8zVoxOGBJoYkahUmg_qjfmy5YOP7jZKr4gUSIe9XW8/s1600/herbs!.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2uYM-z3bPcruC25nEok3sgGg2hrP7UdzLnEI6qymCBccyG9GCvX5Kk2XXHF1rLXrgAuhXv9aM2cRbG-la-b3icJYRA8Uzj8Qy8zVoxOGBJoYkahUmg_qjfmy5YOP7jZKr4gUSIe9XW8/s400/herbs!.jpg" width="400" /></a></div>
<a name='more'></a>For potting soil I decided on Espoma Organic Potting Mix, good for both indoors and outdoors, as I'm still undecided about what I'll do in the winter. And here are the herbs I got:<br />
<ul>
<li>Rosemary</li>
<li>Basil</li>
<li>Thyme</li>
<li>Sage</li>
<li>Oregano</li>
<li>Mint</li>
<li>Cilantro</li>
</ul>
The planters were $20 (24") and $26 (36") and were a breeze to set up, although I did use some extra ties to keep them securely in place, just in case. The herbs were all $3 a piece and the potting soil was $6 per bag. So in all a project that's cost me less than $80. Not bad for a hobby that will help feed me and Mr. M.<br />
<ul>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMu4JcpcNIF4nOk2R6FXcfrO8t7AVEs8LrGBqk2FFuSXyCDP8XwEONe43PuWbztJRGI9izvrGV8W5tIqQufnqctsLyEb_MLO5vtlcBa5zK1jfKGnd_pKwNvwLhtkNq6Hg-I3svaoLedQ/s1600/34997250b7cf11e1bf341231380f8a12_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMu4JcpcNIF4nOk2R6FXcfrO8t7AVEs8LrGBqk2FFuSXyCDP8XwEONe43PuWbztJRGI9izvrGV8W5tIqQufnqctsLyEb_MLO5vtlcBa5zK1jfKGnd_pKwNvwLhtkNq6Hg-I3svaoLedQ/s320/34997250b7cf11e1bf341231380f8a12_7.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Getting set up</td></tr>
</tbody></table>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiU30W5w-q0c1gFtcaI2hpI-H4RoJFYIDS47034Ezh9gI2c9Yze7NG6LoF3w6HhTvCRbtihIqOJZFcn9wwAHMbM3NNZOxjSitma6-P-TRvIajxvh_Wh_3a5V7ejB4_q76cclkf2xrEkU/s1600/565f5854b7d011e180c9123138016265_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiU30W5w-q0c1gFtcaI2hpI-H4RoJFYIDS47034Ezh9gI2c9Yze7NG6LoF3w6HhTvCRbtihIqOJZFcn9wwAHMbM3NNZOxjSitma6-P-TRvIajxvh_Wh_3a5V7ejB4_q76cclkf2xrEkU/s320/565f5854b7d011e180c9123138016265_7.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Peeking over at the sage and rosemary</td></tr>
</tbody></table>
All are herbs I buy from the store most often. Once I get the hang of this I want to try parsley, lavender, maybe some dill and chives. And since we have a large fire escape in addition to the balcony, next summer I might like to try my hand at growing some tomatoes, zucchini and maybe some peppers. So far I haven't noticed any signs of pestilence but if I do I have a few homemade bug spray recipes to try since I want to keep all my food, especially the food I grow, as chemical free as possible. Having an herb garden in the middle of Manhattan, amidst the pollution is enough chemical for me. For now though it's just nice to step out onto my balcony to a plethora of fresh fragrances and be able to snip off some leaves here or there for dinner. I already have a basil pesto recipe to post and right now I'm making pernil with a mojo made from my cilantro and oregano, among other things. So I think it's safe to say it's been a success already!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HiFSzDoVshM4OWulGi1EoA5ROywAV03yv7q10DyuEy3xqCKha2VQN9RsrUq4BYoqH0eH6mlJWsGjkuEEesfZOai194KdwotCCoCOl3hLGE2qXiAWKVRaReBF_pfevqnt9GedUmLSnj4/s1600/photo+(5).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HiFSzDoVshM4OWulGi1EoA5ROywAV03yv7q10DyuEy3xqCKha2VQN9RsrUq4BYoqH0eH6mlJWsGjkuEEesfZOai194KdwotCCoCOl3hLGE2qXiAWKVRaReBF_pfevqnt9GedUmLSnj4/s320/photo+(5).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The basil, post pesto, and oregano</td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-64156154983361565802012-06-15T16:24:00.002-04:002013-01-18T11:19:05.248-05:00Lunching It Up In Midtown & Other Local ExcursionsI rarely leave my office for lunch. In fact, I rarely leave
my desk. And some days I’m so busy that taking the 5 minutes I need to heat up
food can be too much. Plus it’s expensive. If I want to eat my favorite healthy
salad, that’s $10. If I feel like being a little gluttonous with a burrito bowl
at Chipotle (don’t judge… I love their burrito bowls and have perfected the
combination- mix white and brown rice, no beans, chicken, tomatillo salsa, pico
de gallo, lettuce and guacamole… not so unhealthy) that’s $10. And $10 every day, or even a couple of days a week can add up. I also work in what is generally considered a culinary no man’s land, so that definitely doesn't help either.<br />
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But some days, especially the nicest days all I want to do
is get out, even if I’m just running across the street. I remembered those long
ago days when I had just started this job and would go sit out in Herald Square
or read next to the windows in the now shuttered Borders in Penn Station. So I’ve
started trying to make the time. Come in just a little earlier, get those
reports done a tad sooner. Once a week just get out, even if I’m just heating
up my lunch and taking it outside. But even more fun would be those days I can
go try something new. I'll occassionally grab Korean food- kimchee pancakes, mandoo or kimbap- but this is basically owing to my close proximity to K-town. I want to branch
out further. Elusive food trucks, ethnic carts hailed by <a href="http://chowhound.chow.com/boards">Chowhounders</a>, that crazy sandwich on <a href="http://newyork.seriouseats.com/?ref=nav_ny">Serious Eats</a> or
specialty salad featured on <a href="http://midtownlunch.com/">Midtown Lunch</a>. $10
once a week, I can handle that. So beginning today it was a chicken tikka kati roll at The
Kati Roll Company. Tender chicken, spice sauce, an equal parts soft and crispy
kati wrap. And $5 for a me-sized roll (though those with a bigger appetite may
want to go for the 2 roll special), well that’s doable.<br />
<o:p></o:p></div>
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<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROZU8qCg8M2CbS1mifQZA6nmF0f1tNT4QoGkV_bPORyoSeajdjlq0YjDnKm_Ug2FzIVIl3KddnAMqPXfpLm0QR087WGtyqedAoA3LWqZFoU7YyD21Lg-mIYr_mQKkyBfGwM-VvsEokoc/s400/e9888e6ab70911e181bd12313817987b_7.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meant to take a picture before I scarfed down 1/2 the roll but oh well</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROZU8qCg8M2CbS1mifQZA6nmF0f1tNT4QoGkV_bPORyoSeajdjlq0YjDnKm_Ug2FzIVIl3KddnAMqPXfpLm0QR087WGtyqedAoA3LWqZFoU7YyD21Lg-mIYr_mQKkyBfGwM-VvsEokoc/s1600/e9888e6ab70911e181bd12313817987b_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<a name='more'></a>And as I was walking back I discovered a guitarist playing
in Herald Square. No, not soliciting money, but as part of the 34<sup>th </sup>St.
Partnership entitled <a href="http://www.34thstreet.org/neighborhood/heraldhour.html">A Musical Lunch</a>
where every Friday a different musical artist plays under the trees in Herald
Square from 12:30-1:30. And one of my friends and <a href="http://silkpurseandsowsear.wordpress.com/2012/06/11/lunch-break-creative-tourist-edition/">fellow
bloggers</a> works near Bryant Park and has found these <a href="http://bryantpark.org/plan-your-visit/wordforword.html">Word for Word</a>
events they have in the park where various authors read excerpts of their
writing every Wednesday. How fun! I know it cuts into my work time and I may
have to stay later, but a year from now, when all my immediate deadlines are long
forgotten, I’ll have these memories of taking advantage of my city in the
summer, enjoying something different, something that doesn’t necessarily happen
or might not be right at my fingertips in other places.<br />
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Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com1tag:blogger.com,1999:blog-8675116228324511967.post-31873054488608512152012-06-12T00:30:00.000-04:002013-01-18T11:19:39.474-05:00Olive Oil Rosemary Cake with Rhubarb Cherry Compote<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkUJjtwZII88bW26rL7Qy6QHx1AuF555Ry3HcvfMIhHOE2YQHLYDuPa4LYHwU1GEA-E5RPckxotk7ng0GxAVt2aM8ksAmny1EMZSFV9BVXab00IqLO9ZsEWe1wbliPDCqo4xYmeqMDpU/s1600/485d22eab43811e1bf341231380f8a12_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkUJjtwZII88bW26rL7Qy6QHx1AuF555Ry3HcvfMIhHOE2YQHLYDuPa4LYHwU1GEA-E5RPckxotk7ng0GxAVt2aM8ksAmny1EMZSFV9BVXab00IqLO9ZsEWe1wbliPDCqo4xYmeqMDpU/s400/485d22eab43811e1bf341231380f8a12_7.jpg" width="400" /></a></div>
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<a name='more'></a><br />
<u><span style="font-family: inherit;">Olive Oil Rosemary Cake</span></u><br />
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;">3/4 c. cornmeal</span></span><br />
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;">1 1/2 c. AP flour</span></span><br />
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;">3/4 c. sugar</span></span><br />
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;">1 1/2 tsp. baking powder</span></span><br />
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;">3/4 tsp. kosher salt</span></span><br />
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;">3 eggs</span></span><br />
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;">1 c. olive oil</span></span><br />
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;">3/4 c. whole milk</span></span><br />
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;">1 tsp. chopped fresh rosemary</span></span><br />
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;">1. Preheat oven to 350 and butter and flour a cake pan. In a bowl sift together the dry ingredients and set aside. In another bowl whisk together the eggs well, then add in the olive oil, milk and rosemary. Slowly fold into the wet mixture, being careful not to over mix.</span></span><br />
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;">2. Bake for 40-45 minutes until the top of the cake is golden brown and a knife inserted comes out clean. Let rest, then slice and serve.</span></span><br />
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; line-height: 1.55em;"><span style="font-family: inherit;"><u>Rhubarb Cherry Compote</u></span></span><br />
<span style="line-height: 24px;">3 rhubarb stalks- cut into 1/4" slices</span><br />
<span style="line-height: 24px;">1 c. cherries- pitted</span><br />
<span style="line-height: 24px;">1/3 c. honey</span><br />
<span style="line-height: 24px;">1/2 tsp. ground ginger</span><br />
<span style="line-height: 24px;">1/2 tsp. cinnamon</span><br />
<span style="line-height: 24px;">2 Tbl. Balsamic vinegar</span><br />
<span style="line-height: 24px;"><br /></span>
<span style="line-height: 24px;">1. In a sauce pan add all ingredients and put over a low heat. Bring to a boil for about 3-5 minutes, then remove from heat and bring back to room temperature. The fruit should be softened and incorporated with the liquid. Serve hot or cold.</span>Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com2tag:blogger.com,1999:blog-8675116228324511967.post-44106911171191482232012-06-11T18:09:00.003-04:002013-01-18T11:20:17.015-05:00Mediterranean Chicken with Lemony Spring Vegetable OrzoOne of the things I was determined to set up as soon as I found out I'd have a little bit of outdoor space was an herb garden. I grew up with an outdoor garden where my Mom grew everything from tomatoes to peppers and of course a few herbs and although I didn't fully appreciate that idyllic sort of self-sufficiency at the time, now I would give anything to gather edibles from my backyard for the dinner table. So I'm flexing my untried thumb to find out exactly how green it is with a few staple herbs: rosemary, basil, thyme, oregano, cilantro, sage and mint. I'm a little over a week into it but being my usual impatient self, the other night I decided to snip some rosemary, oregano and thyme to make a modified version of <a href="http://www.seriouseats.com/recipes/2012/06/mark-bittmans-grilled-mediterranean-chicken-thighs-recipe.html">Mark Bittman's Grilled Mediterranean Chicken</a> I saw on <a href="http://www.seriouseats.com/">Serious Eats</a>.<br />
<br />
I was drawn to this recipe not only for the herbs, but for the brightness that the lemon added and to give me a chance to grow to love my temperamental oven by roasting some chicken (as sadly I do not own a proper grill, only a stove top one that seems to work best on veggies and shrimp). Combined with a light and creamy orzo flecked with some grilled asparagus and thawed out peas and corn kernels, it was a perfectly light and yet deliciously decadent week night meal. Eaten cold the next day, with the crispy skin removed it was a different, yet equally tasty result, somewhat like an herby cold rotisserie chicken (does anyone else out there enjoy cold chicken, or am I just a weirdo?). But the fresh herbs really helped to push the whole meal into an over the top type of wonderful and just served to remind me how delicious something fresh and simple can taste.<br />
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<u>Mediterranean Chicken Thighs</u><br />
<span style="font-size: x-small;">Modified from <i>New York Times Country Weekend Cookbook</i></span><br />
4 bone-in skin on chicken thighs- patted dry<br />
1 tsp. fresh chopped thyme<br />
1 tsp. fresh chopped rosemary<br />
1 tsp fresh chopped oregano<br />
2-3 Tbl. fresh chopped parsley<br />
1 tsp. lemon zest plus 1 tsp lemon juice<br />
1 tsp. kosher salt<br />
1 Tbl. olive oil (possibly less)<br />
<br />
1. Preheat oven to 400. Combine all the herbs, salt, lemon zest and juice in a bowl. Add in enough olive oil to make a paste. Lay out chicken pieces in a deep baking dish, separate the skin from the meat and spoon the herb mixture liberally under the skin. Top each piece with a pinch of salt and pepper.<br />
<br />
2. Bake for 30 minutes at 400 then lower heat to 350 and bake for another 10-15 minutes, until fat has rendered and juices run clear or until internal temperature for the thighs is 170.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jrkbH-dFC8jSSFko2fxJncpirSQ7QVK8O8M7m_qqFGUGjxgTgTMm_jLvxzKxnjAnCV0MtaO9cRaoTT-4h9bAvVW9lNts6rcVSUQDGZmNHif4S5nthmBfkeeJh6kEnJTQYUYpqtMozZs/s1600/11956b18b28611e181bd12313817987b_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jrkbH-dFC8jSSFko2fxJncpirSQ7QVK8O8M7m_qqFGUGjxgTgTMm_jLvxzKxnjAnCV0MtaO9cRaoTT-4h9bAvVW9lNts6rcVSUQDGZmNHif4S5nthmBfkeeJh6kEnJTQYUYpqtMozZs/s400/11956b18b28611e181bd12313817987b_7.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My pretty herbs freshly planted</td></tr>
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<u>Lemony Spring Vegetable Orzo</u><br />
1 c. orzo<br />
6-10 good sized asparagus stalks<br />
1/2 Tbl. olive oil<br />
2 Tbl. frozen peas- or fresh, if available<br />
2 Tbl. frozen corn- or fresh, if available<br />
2 Tbl. freshly grated Parmesan<br />
1 tsp. freshly grated lemon zest<br />
Salt and pepper to taste<br />
<br />
1. Heat water to boil in a sauce pan and set a stove top grill to medium high heat. Toss asparagus stalks with olive oil and add to the grill pan once it's hot. Grill each side of the asparagus until they have nice grill marks and set aside to cool, then cut into 1" pieces.<br />
<br />
2. Once water is boiling add int eh orzo and cook until al dente. Drain and return to the pot. Add in the asparagus, corn, peas and lemon zest. Grate in the Parmesan and mix well. Taste for salt and pepper and then serve.Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-35132821550134486062012-06-04T17:01:00.004-04:002013-01-18T11:22:00.801-05:00Strawberry ShortcakeSo this is another recipe I wasn't initially intending to blog about because goodness knows if you google strawberry shortcake you'll get dozens of recipes, but I've been in a little cooking funk lately so I figured what the heck, the interwebs could always use one more recipe, right? Oh and a chance for me to bitch about some things on my mind. The thing is, this past weekend I made a few things I was pretty psyched about; a saag paneer with kale and buttermilk that I scarfed down before heading out on Friday, some oven roasted dry rub baby back ribs that were pretty amazing, despite oven issues, but I forgot to take a picture of both and finally some lemon buttermilk sorbet that I just haven't gotten around to eat because the temp dropped back to the 60s. Oh, and I made pizza dough using some Shiner Bock brought especially for me from one of my Dallas reps (I love my biz), but didn't get around to actually baking the pizza due to the above mentioned oven issues.<br />
<br />
Between a microwave that doesn't work (which, ok, I don't use a microwave like ever really), a washing machine that worked once then crapped out (maybe due to someone trying to be economical and overloading... but come on, things shouldn't just break like that), the fact that I can't keep my hair dryer on for more than 2 minutes without it short circuiting (fine, I'll get a surge protector for the bathroom... unsightly, but whatevs, I kind of have to dry my hair for work), the oven is where I draw the line. It just doesn't want to stay on which is kind of a problem for, you know, cooking things. And it's kind of the straw that broke the camels back for me. So I'm mad at appliances. Weird, but true. I feel terribly childish in my anger, like I want to stomp my feet and scream, but the short of it is, having a working oven is kind of a necessity for me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjti03qqJfC7SWIhV_dnI7AEPR_DJhBomYS1wkX_ESNbLahuU7SP2FBJ6JZCofQWGiRLdwL6uGBjWcFuYyfyJXqVa3KYde4doGjt-kjDN-bfpYu6xc9iJL4nvVmfudfLl9p1Gxg3F19p4/s1600/484a9f02a84511e19894123138140d8c_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjti03qqJfC7SWIhV_dnI7AEPR_DJhBomYS1wkX_ESNbLahuU7SP2FBJ6JZCofQWGiRLdwL6uGBjWcFuYyfyJXqVa3KYde4doGjt-kjDN-bfpYu6xc9iJL4nvVmfudfLl9p1Gxg3F19p4/s400/484a9f02a84511e19894123138140d8c_7.jpg" width="400" /></a></div>
<a name='more'></a>But then I take a breath, and begin to count all the blessings I have in my life (a lot!) and remind myself, in the grand scheme of things, this is very minor. This comes with the territory of renting in NYC. Renting in a building that's over 100 years old. Having a newly renovated apartment, in said 100+ year old building, with a management company that probably cut corners every which way including appliances so they could then turn around and charge an arm and a leg for a flashy apartment. As my Mom would say, this is all part of the adventure. But it doesn't make it any less annoying.<br />
<br />
This strawberry shortcake was one oven success though... mainly because it only took 15 minutes to bake which is apparently under the cutoff time for the darn thing shutting off. And therefore, that automatically qualifies it for blog-worthiness in my book. I just did my semi-annual major shopping spree this weekend, picked up some herbs for my balcony garden, and did some hardcore cleaning and organizing, which always helps me feel better... and tips the scale for this weekend being on the productive side. And soon, I'll get these other issues fixed. Until then, it's just an adventure.<br />
<br />
<u>Shortcake Biscuits</u><br />
3 c. AP flour<br />
3 Tbl. granulated sugar<br />
1 1/2 Tbl. baking powder<br />
3/4 tsp. salt<br />
12 Tbl. cold unsalted butter<br />
1 1/2 c. heavy cream<br />
4-5 large basil leaves<br />
1 1/2 tsp. vanilla extract<br />
<br />
1. In a sauce pan a couple hours before making the biscuits heat the cream on low. Smash the basil leaves with the flat of a knife and add in. Let simmer gently for a few minutes, then remove from heat, cover and let steep for 25-30 minutes. Strain out the basil leaves and let the basil infused cream chill, covered, in the fridge.<br />
<br />
2. Preheat oven to 425. In a large bowl sift together the flour, sugar, baking powder and salt. Cut butter into the mixture with a pastry cutter until butter is a little larger than peas. Stir in the infused cream and vanilla until just combined. Knead it together until a ball is formed, wrap and chill in the fridge for 20-30 minutes.<br />
<br />
3. Spoon drop the dough into a buttered cupcake tin (or a mini cupcake tin for mini shortcakes like I did). Bake at 425 for 15 minutes or until tops are just golden.<br />
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<u>Macerated Strawberries</u><br />
1 lb. strawberries- de-stemmed and quartered<br />
2 Tbl. sugar<br />
1 tsp. lemon juice<br />
<br />
1. Combine strawberries and sugar in a bowl and mix well. Let stand at room temperature until strawberries begin to release their liquid. Cover and chill. Serve with whipped cream.<br />
<br />
*If you choose to be especially "homemaker-y" you can make homemade whipped cream to serve. I did not feel so inclined so we just got the fun stuff in the can.*<br />
<br />
<u>Basil Infused Whipped Cream</u><br />
1 c. heavy whipping cream<br />
4-5 basil leaves<br />
1 tsp. confectioners sugar<br />
<br />
1. *Repeat of step 1 above* In a sauce pan heat the cream on low. Smash the basil leaves with the flat of a knife and add in. Let simmer gently for a few minutes, then remove from heat, cover and let steep for 25-30 minutes. Strain out the basil leaves and let the basil infused cream chill, covered, in the fridge.
<br />
<br />
2. In a large bowl add in the infused chilled cream and sugar and beat with electric mixers until stiff peaks are about to form. Chill until ready to serve.Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com2tag:blogger.com,1999:blog-8675116228324511967.post-69215136528432059342012-06-01T00:13:00.002-04:002013-01-18T11:30:49.383-05:00Mexican Corn SaladIf you aren't familiar with elote, or sometimes more commonly referred to as Mexican Corn, you have no idea what you're missing. Corn on the cob was one of those childhood veggies I was always on the fence with, between kernels constantly getting stuck in my teeth to the braces faze where it was next to impossible to eat. When I got older I took to removing it from the cob automatically if/when I deigned to eat it, which wasn't often. Jump to my first summer here in Manhattan (7 years ago! Has it really been that long?!?) and my co-workers are introducing me to the corn at <a href="http://www.cafehabana.com/">Cafe Habana</a>, and it forever changed my outlook of the vegetable.<br />
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Of course, when you take a grilled corn on the cob and smother it in mayo, dust it with chili powder, sprinkle... with a heavy hand mind you... cotija cheese all over it and then spritz with some lime, it's hard to be anti corn on the cob. Mexican corn will always remind me of summer, it brings me back to the days where I was still so overwhelmed with this city, in awe of the never ending heights and sprawl. I still am, too. There are still many times I'll splurge on a cab and just press my face against the glass and stare up, just the same as I did 7 years ago.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZ2jqb8LhmD8CgJ489OwtCVzzct1lX-1gnvFUThyphenhyphen1K2a6gO18WQdzB37U2eLvlad6mcJnKaDccfmmwS2f65bwef136BxlGxIU-0L-ovQdzEV1o45h7xEnk-05H5_xp5Pwh3GMuCWlEWU/s1600/instagr.am.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZ2jqb8LhmD8CgJ489OwtCVzzct1lX-1gnvFUThyphenhyphen1K2a6gO18WQdzB37U2eLvlad6mcJnKaDccfmmwS2f65bwef136BxlGxIU-0L-ovQdzEV1o45h7xEnk-05H5_xp5Pwh3GMuCWlEWU/s400/instagr.am.jpg" width="400" /></a></div>
<a name='more'></a>But I digress. I might not remember the exact first time I had this corn, but it was definitely in the heat of summer, sweating outside in the coolest kind of business casual in Nolita just to have a bite before heading back to work. Much the same as this past weekend, when I decided to make the salad version for a Memorial Day BBQ. Maybe not with the pretty char from my nonexistent outdoor grill but still nicely roasted, cooled and then tossed with the spiced mayo, cheese, lime mixture. Fresh and summer-y, and addictively delicious. <br />
<br />
<u>Mexican Corn Salad</u><br />
4 ears of corn<br />
1/3 c. mayonnaise<br />
1 tsp. chili powder<br />
1/4 tsp. paprika<br />
1/4 tsp. cumin<br />
2 Tbl. parmesan or crumbled cotija cheese <br />
1 Tbl. fresh squeezed lime juice<br />
Pinch of salt and pepper<br />
<br />
1. Shuck corn and put on a heated stove top grill, turning frequently to keep from burning. Grill for approximately 10 minutes and then set aside to cool. In a bowl, combine the mayo with the chili powder, paprika, cumin and cheese.<br />
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2. With a sharp knife scrape the kernels off the corn into a bowl and add in the mayo mixture. Pour the lime over and mix well. Taste for salt and pepper. Keep cold prior to serving.Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-85179157596361885372012-05-30T01:57:00.002-04:002013-01-18T11:31:32.616-05:00Stuffed PeppersI am still very much on my veggie kick. After a weekend full of BBQ, burgers and the meaty like I headed to Whole Foods tonight on a vegetable mission. If you are in any way familiar with my weeknight eating habits, you know I'm a huge fan of chicken sausage. Any type. And it just happened to be on sale today. So I grabbed up some andouille, some peppers, some kale, and ciliegine mozzarella (the cherry tomato sized cheese in water) and came home with a grand idea. Stuffed peppers.<br />
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I threw some brown Texmati rice in my rice cooker and filled it to the brim with chopped kale, a few spices and a scant amount of salt and let it steam away. While that was going on I chopped up the sausage and cheese and cut up the peppers. Once it was all ready to go, into the peppers it all went, the cheese pressed on top of the mixture and tucked into the oven. And then I went out on the balcony to watch the storm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UMYSE5V05FCplk2FMlxbp2CmpEyFrsUBTnCCB7HvpsXD7BgH5bR9yx1rIRMPPYBxfPxVtVG_1JnKxXR-B47VYaklh75KO3ma_d-MbGCfSimD1YnTgOA5aTWXPHlfG_vSWdsABKfxLsY/s1600/059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UMYSE5V05FCplk2FMlxbp2CmpEyFrsUBTnCCB7HvpsXD7BgH5bR9yx1rIRMPPYBxfPxVtVG_1JnKxXR-B47VYaklh75KO3ma_d-MbGCfSimD1YnTgOA5aTWXPHlfG_vSWdsABKfxLsY/s400/059.JPG" width="400" /></a></div>
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<u>Stuffed Peppers</u><br />
3-4 large bell peppers- cut in half and de-seeded and de-stemmed<br />
3/4 c. Texmati brown rice<br />
1 1/2 c. water or stock <br />
2 c. kale<br />
1 tsp. paprika<br />
1/2 tsp. chili powder<br />
1/2 tsp. oregano <br />
1/2 tsp. salt, plus to taste<br />
2 pre-cooked andouille chicken sausage- minced<br />
6-8 ciliegine mozzarella- halved<br />
<br />
1. Preheat oven to 400. In a rice cooker add in the rice, oregano, paprika, chili powder and salt. Top with the chopped kale and pour water/stock over. Cover and cook. When done, toss with a fork and add in the pre-cooked sausage. Mix well.<br />
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2. Place halved peppers in a deep baking dish and spoon the rice/sausage mixture into each one. Push in 2 of the halved ciliegine mozzarella into each stuffed pepper half. Bake for 45 minutes to 1 hour until peppers are soft and cheese is nicely browned.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3e0l3QDOZb1dj2NAkRs2P3xYRoqHVT_BRAq1RA-ne8wv8NFlvuNQDM53dxyXPyc3Gb1_Kzsh6m4d4RRLfva3l5dkg1AO96H-2A32rCQo6MUIwOp4iYC6cz9kEnv-J3zrhzrqCH6BMxk4/s1600/055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3e0l3QDOZb1dj2NAkRs2P3xYRoqHVT_BRAq1RA-ne8wv8NFlvuNQDM53dxyXPyc3Gb1_Kzsh6m4d4RRLfva3l5dkg1AO96H-2A32rCQo6MUIwOp4iYC6cz9kEnv-J3zrhzrqCH6BMxk4/s320/055.JPG" width="240" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7_QQo_znQPolWSV9lHwAVKO9d0KWR4OFWJNdMGfOk90UeCCoLv4ZX1QRTwGOfkmUZCNEi_4mpnYzDLjI44o-EPrm2Pm4hUeOHDW8mMG4mlfGziYFjGYgYvd1EAm83HRkmy0e91WFDw4/s1600/057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7_QQo_znQPolWSV9lHwAVKO9d0KWR4OFWJNdMGfOk90UeCCoLv4ZX1QRTwGOfkmUZCNEi_4mpnYzDLjI44o-EPrm2Pm4hUeOHDW8mMG4mlfGziYFjGYgYvd1EAm83HRkmy0e91WFDw4/s320/057.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A few shots prior to the storm</td></tr>
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Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-39640601641638600892012-05-26T11:24:00.002-04:002013-01-18T11:31:59.680-05:00Simple Tomato Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFCn_bqBkz29uG6wFK6P2kp4zPclfXeJccISeFOr7Ic-p-Db8q29P94y8nAMUkdPeQLUZbbZTqIxJYlo4CRGghDR9EZmnsgitBg0_zxTWo1guzuInP8DTPId4gnZN4erx7g6MPKxWURY/s1600/73d68220a6bb11e1b00112313800c5e4_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFCn_bqBkz29uG6wFK6P2kp4zPclfXeJccISeFOr7Ic-p-Db8q29P94y8nAMUkdPeQLUZbbZTqIxJYlo4CRGghDR9EZmnsgitBg0_zxTWo1guzuInP8DTPId4gnZN4erx7g6MPKxWURY/s400/73d68220a6bb11e1b00112313800c5e4_7.jpg" width="400" /></a></div>
<a name='more'></a><u><br />Simple Tomato Pasta</u><br />
2 large ripe tomatoes- diced<br />
1 c. chopped flat leaf parsley<br />
2 large garlic cloves- minced<br />
1 Tbl. olive oil<br />
1-2 anchovy filet- minced<br />
Pinch of sugar- if needed<br />
Salt and pepper to taste<br />
Brown rice pasta (I like <a href="http://jovialfoods.com/">Jovial</a>)<br />
<br />
Optional: Tiny pat of butter, grated parmesan, splash of red wine<br />
<br />
1. Set a pot of salted water to boil. In a saute pan add the oil and heat over medium. Once the oil is rippling in the pan add the garlic and when you can smell the garlic- only a minute or so- add in the parsley, tomatoes and anchovies. Turn heat to low and let simmer. If using, add in the red wine.<br />
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2. When the water comes to a boil, add the pasta and cook until al dente, then drain. Taste the sauce for salt, pepper and sugar, and add in a pat of butter if you are using. Add the pasta in with the sauce and toss it to mix well. Serve and sprinkle parmesan over.Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com2tag:blogger.com,1999:blog-8675116228324511967.post-10487070356098955192012-05-18T13:33:00.000-04:002013-01-18T11:32:17.197-05:00Prajitura Cu Caise or Romanian CakeThere are only a few things I know about my maternal
Grandmother. She was from a small town in Minnesota. She came from a very large family (13 kids!). After high
school she left home to go to Washington D.C to work as a secretary in the
Pentagon. She played the guitar. She looked a lot like my Mom. My name is the
Spanish translation of her middle name, Alice. And her father, my
Great-Grandfather, was Romanian. I talk a lot about my South American heritage,
namely because I grew up thoroughly entrenched in it, as much as a 2<sup>nd</sup>
generation American can be, thanks to my paternal Grandmother. But with my
Grandmother on other side there’s a sort of missing space, all kinds of
unknowns. Language, religion, traditions, family history… and of course food.<br />
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Outside of the food portion though this post has taken me a very long time to put together. The amount that I write and erase and repeat the process is so much more than I’ve done with any other post. And I guess it’s just harder to write about a someone you never knew, especially one who’s been gone for over half a century. I don’t want to make assumptions, to finish thoughts that aren’t my own. I never knew this Grandmother, she passed away when my Mom was barely 2 after battling a terminal illness she was diagnosed with when she was 16, so even my Mom has not much of an idea. But I imagine she had to have been very strong, to be faced with such crushing news at such a young age, then to leave her family and her home to go to Washington D.C. She must have been a bit ambitious, she was a secretary at the Pentagon for goodness sakes! And she must have been pretty willful and stubborn, to defy the odds and her illness in so many ways, but especially in choosing to have a baby (my Mom) when all her doctors warned her with her condition that it would kill both herself and the child. All those traits I see in my Mom, in my sister’s and in myself, for better or worse. I can't say if these traits are particular to the Romanian people or if my Grandmother was just a very strong woman, who knows.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YIwNl3fdgbo7Jt9MqsDcMxo7ByFMkgWL1RfpPqCbAwMGWlhNlNWr-z7liUxGFxwn1FZuB7bSiPO1mMVttftbaynQ73DIaVBsaRrUbAZgLlECw6avNIAuDso0kllaNX-WmlEzb00-PJc/s1600/541459_285979421478571_2137508566_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YIwNl3fdgbo7Jt9MqsDcMxo7ByFMkgWL1RfpPqCbAwMGWlhNlNWr-z7liUxGFxwn1FZuB7bSiPO1mMVttftbaynQ73DIaVBsaRrUbAZgLlECw6avNIAuDso0kllaNX-WmlEzb00-PJc/s400/541459_285979421478571_2137508566_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fig cake</td></tr>
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<a name='more'></a>What I do know was that when my Saveur came a few months ago with an article on a <a href="http://www.saveur.com/article/Travels/Eternal-Terrain">Transylvanian dinner</a> I was intrigued. Did my Great-Grandfather eat this food on a regular basis in his homeland? Did he ever have his wife make it? Was my Grandmother familiar with any of these recipes? But even further, it gave me a small bit of insight into my heritage. This was food from <i>my</i> ancestors, dishes that nourished them and in some ways helped to make them into the people they were, so they could pass those little parts of themselves on through generations, and eventually, to me. At my office we do a quarterly heritage potluck, and though I usually do a Peruvian dish, I decided this time to embrace my Romanian background and make this cake, Prajitura Cu Caise.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLbl3agjcmWsMVKA_vvrGeZJ4nHsB1AQZigRQd6XuF1g9wDhuEn-gfKt34UfO-z-WkaHkYHjKn4qf9UQnfeRmuNtbx6FoCyz7NsxWhqhFPmaduV1tSjeebDeB6HOnKTgsyz02GFsSTZk/s1600/551688937+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLbl3agjcmWsMVKA_vvrGeZJ4nHsB1AQZigRQd6XuF1g9wDhuEn-gfKt34UfO-z-WkaHkYHjKn4qf9UQnfeRmuNtbx6FoCyz7NsxWhqhFPmaduV1tSjeebDeB6HOnKTgsyz02GFsSTZk/s320/551688937+(1).jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The plum cake</td></tr>
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This is a sour cream cake that's normally dotted with little apricots, but since I couldn't locate any apricots I decided to use figs and plums. We have a fig tree at home back in San Antonio, so the fruit always reminds me of my home, my immediate heritage, along with cakes, as my Mom is a baker. It's not too sweet and not too heavy, perfect for tea, or as a light end to a big meal served with some freshly whipped cream. So I really don't know if anyone I can name on a family tree ever ate this, but surely at some point, someone did.<br />
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<u><span style="font-family: inherit;">Prajitura Cu Caise</span></u></div>
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<span style="font-family: inherit; font-size: xx-small;">Adapted from Saveur</span></div>
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<span style="background-color: white; font-family: inherit; font-size: 14px; line-height: 22px;">2 3/4 c. AP flour</span><br />
<span style="background-color: white; font-family: inherit; font-size: 14px; line-height: 22px;">1 tsp baking powder</span><br />
<span style="font-family: inherit;"><span style="background-color: white; font-size: 14px; line-height: 22px;">1/2 tsp kosher salt</span><br style="background-color: white; font-size: 14px; line-height: 22px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-size: 14px; line-height: 22px;">1 1/2 c. granulated sugar</span></span></div>
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<span style="font-family: inherit;">1 Tbl. raw sugar- for sprinkling over the cake<br style="background-color: white; font-size: 14px; line-height: 22px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-size: 14px; line-height: 22px;">1 tsp lemon zest</span><br style="background-color: white; font-size: 14px; line-height: 22px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-size: 14px; line-height: 22px;">4 eggs</span><br style="background-color: white; font-size: 14px; line-height: 22px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-size: 14px; line-height: 22px;">3/4 c. canola oil</span><br style="background-color: white; font-size: 14px; line-height: 22px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-size: 14px; line-height: 22px;">3/4 c. sour cream</span><br style="background-color: white; font-size: 14px; line-height: 22px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-size: 14px; line-height: 22px;">1/2 c. milk</span><br style="background-color: white; font-size: 14px; line-height: 22px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-size: 14px; line-height: 22px;">1 tsp vanilla extract</span><br style="background-color: white; font-size: 14px; line-height: 22px; margin: 0px; padding: 0px;" /><span style="font-size: 14px; line-height: 22px;">6 plums, apricots, figs</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 22px;">1. </span><span style="background-color: white; font-size: 14px; line-height: 22px;">Heat oven to 350°. Grease and flour 2 medium round pans and set aside. Mix flour, baking powder, and salt in a bowl. In another large bowl, beat 1 ½ cups sugar, zest, and eggs on medium-high speed of a mixer until pale and tripled in volume, about 5 minutes. Add oil, sour cream, milk, and vanilla, and fold in together until smooth. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; font-size: 14px; line-height: 22px;">2. Add dry ingredients, and stir just until combined. Pour batter into prepared pan and smooth top and shake to remove any air bubbles. Place fruit halves, cut sides up, evenly over batter. Sprinkle top of cake and fruit</span><span style="background-color: white; font-size: 14px; line-height: 22px;"> with raw sugar, and bake until a toothpick inserted into middle of cake comes out clean, about 45 minutes. Let cool and slice into squares to serve, with fresh whipped cream if you have it.</span></span><br />
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Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0tag:blogger.com,1999:blog-8675116228324511967.post-49109999704938526462012-05-13T13:34:00.002-04:002013-01-18T11:33:13.072-05:00Kale and Caramelized Onion FrittataRecently in the food world there was a bit of a debate over how long it takes to caramelize onions. You can check out the article <a href="http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.html">here</a>, but the gist of it is that *some* recipe authors are carelessly writing into recipes that caramelizing onions takes only 5-10 minutes. I posted the article on to my facebook site that 10 minutes was laughable and got into a debate with a friend, her saying that how familiar one was with a cooking technique could depend on the timing of the recipe. That's absolutely true, but I think the main problem are the liberties that authors take with cooking times. There's nothing more frustrating then deciding on a particular recipe, namely because it only takes a certain amount of time, and then have that timing be grossly untrue.<br />
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<tr><td class="tr-caption" style="text-align: center;">The eventual frittata I made with said caramelized onions
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Here the main culprit is caramelized onions but I'm sure this could also be true of braises, stocks, sauces, etc. But going back to the original I decided to test this out. I've caramelized onions many many times and I would never describe the process as speedy, but I'd never actually timed myself. Now keep in mind, there are many factors at play here, such as the type of onion, the uniform thickness that it's been sliced (you really want the thinnest slice possible, so that as much of the onions surface is touching the heat as possible), the inclusion of a touch of sugar (so as to help bring out the natural sugars in the onion), and how many onions you're using (how crowded is the pan). Depending on all those above things, it could be a longer or shorter process, but again I was very skeptical of 10 minutes. So I used one fairly large Spanish onion, cut fairly thin, about a 1/2 tablespoon of olive oil and a tiny sprinkle of some turbinado sugar while nearly constantly stirring. Also, I'd consider myself fairly expert. It took me just over 15 minutes.<br />
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<tr><td class="tr-caption" style="text-align: center;">I put the onions on exactly at 12:00. The pan and oil had already been heating up for approx 1-2 min</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8LYbu9S76JhTTF15ZrWkJ7fOeZlebn1cP14Ngizg-vR9trxdWl-4h0UNRWsnhy8B7zKiGZ6HXt7BrX6lgwO5qlsCp2NPs6Tq-7p1dxWECfvZlazTHkPyoVTVve1ANkQ_ynuUoXkogae4/s1600/007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8LYbu9S76JhTTF15ZrWkJ7fOeZlebn1cP14Ngizg-vR9trxdWl-4h0UNRWsnhy8B7zKiGZ6HXt7BrX6lgwO5qlsCp2NPs6Tq-7p1dxWECfvZlazTHkPyoVTVve1ANkQ_ynuUoXkogae4/s320/007.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">5 min into cooking (you can see the clock). Still pretty white and barely any hints of brown</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPyvhQESeVqMmJ5CX07AIDYqCOS-zgAAI5egePAV0Ygjl91VkYBl2piF23HHtirD3Ign_fHXD6MnPx3FZT_upz7ST048ZPbZ9PsrM_jVPEnGZNbiyWwr2dykuqdTBuW3qeIJUerFLbSY/s1600/008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPyvhQESeVqMmJ5CX07AIDYqCOS-zgAAI5egePAV0Ygjl91VkYBl2piF23HHtirD3Ign_fHXD6MnPx3FZT_upz7ST048ZPbZ9PsrM_jVPEnGZNbiyWwr2dykuqdTBuW3qeIJUerFLbSY/s320/008.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">8 min mark. Brown is showing up more but still far from being caramelized</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFMrBZN9iXev8klKZLVxNGeNf5-R7qXU9eX7j7-NH2aa9Fnl4d3KVK6Whoj7iQZjAU-PAD8mUtf8lpjyO23DMAXAS_NoDakwIHfRrAhmIPkzLHiopj2ZhwC1vEHiosuJG5rQwGf_akd8/s1600/009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFMrBZN9iXev8klKZLVxNGeNf5-R7qXU9eX7j7-NH2aa9Fnl4d3KVK6Whoj7iQZjAU-PAD8mUtf8lpjyO23DMAXAS_NoDakwIHfRrAhmIPkzLHiopj2ZhwC1vEHiosuJG5rQwGf_akd8/s320/009.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">10 min. Getting there. Nicely browned but again, still not caramelized</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6F5fsRQynWow_efTuCQ1fbo3gRe-cXv0ZJVKme8_FoUL1jXJbhcCaO2WavvkvPC5uuNKeubQGy2oTXSWVWb6xFYfcBlWiW4emRH1vWquhvXgpgM5B7NzbK6ntWdOlfZvBWd3PC1zAFE/s1600/010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6F5fsRQynWow_efTuCQ1fbo3gRe-cXv0ZJVKme8_FoUL1jXJbhcCaO2WavvkvPC5uuNKeubQGy2oTXSWVWb6xFYfcBlWiW4emRH1vWquhvXgpgM5B7NzbK6ntWdOlfZvBWd3PC1zAFE/s320/010.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">13 min. Almost there</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNMhK3_HmEu5jcaY_OXB1N1AVZ3f3ufUzimVDPA9JzmAkpEwJW0CJz8BqvzKV6YVacpbJ2dyttBYX6Aipw_OYkt1NE-Ih4mKSeMkwNkHM3owLHAX7kIIPOFlHyu0bPPRH3nja8tAyhKo/s1600/011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNMhK3_HmEu5jcaY_OXB1N1AVZ3f3ufUzimVDPA9JzmAkpEwJW0CJz8BqvzKV6YVacpbJ2dyttBYX6Aipw_OYkt1NE-Ih4mKSeMkwNkHM3owLHAX7kIIPOFlHyu0bPPRH3nja8tAyhKo/s320/011.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here we go. 15 minutes. </td></tr>
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So 15 minutes, give or take a minute or 2 to start. That's just 1 onion, which yields about 1/4-1/3 cup of caramelized onions. So more yield will take more time, but that amount is perfect for 1 person. What I learned though is really how quickly this process happens after the 8 minute mark. So for a new, untried cook, I could see how they'd get confused at 10 minutes. The onions were browned, but definitely not caramelized.<br />
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Experiment complete, I decided to make good use of the onions and make a frittata. Never one to leave out greens, I also quickly sauteed some kale and shaved some gouda over. The result was a sweet and crunchy savory brunch meal. And since frittatas take next to no time to cook, even with the onion time built in the recipe took only 30 minutes to make.<br />
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<u>Kale and Caramelized Onion Frittata</u><br />
1 Spanish onion- caramelized (see above and <a href="http://briocheandbourbon.blogspot.com/2011/11/how-to-caramelize-onions.html">here</a>)<br />
4-5 medium to large kale leaves- stems removed and <a href="http://briocheandbourbon.blogspot.com/2011/02/how-to-chiffonade.html">chiffonaded</a>)<br />
3-4 large eggs<br />
1/2 Tbl. cream or sour cream<br />
3-4 Tbl. grated hard cheese<br />
1/2 tsp salt<br />
1/2 tsp. pepper<br />
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Optional: herbs, garlic, spices<br />
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1. In the pan that the onions had been cooked in add the kale. There should be enough oil left over that you don't need more. Add to that any herbs or spices. While those are cooking whip up the eggs and add in the cream. Add salt and pepper to the eggs.<br />
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2. Once the kale is starting to brown, add back in the caramelized onions evenly over and then pour the eggs over that. Sprinkle the cheese evenly over top. Cook 3-4 minutes over the stove top until the bottom is set and then pop in the oven at broil for 3-4 additional minutes until the top is browned and bubbling.Anonymoushttp://www.blogger.com/profile/04437768974390046375noreply@blogger.com0