tag:blogger.com,1999:blog-86712203209494237142024-02-19T06:23:54.950-05:00curious in the kitchenthe ongoing kitchen adventures of a very curious cookAnonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-8671220320949423714.post-26828006949927201942012-10-11T13:55:00.000-04:002012-10-11T13:56:07.074-04:00winging itSince I am working to get out of my cooking doldrums, I decided to take a run at one of Jim's bar favorites--chicken wings. They couldn't be too hot, and they needed to be very flavorful. Traditional chicken wings are usually deep-fried first, then tossed in a rich and spicy sauce. Not the route I wanted to go, particularly to avoid the hassle and mess of deep frying. I also wanted something to use up some of the dribs and drabs of Asian sauces I have haunting the fridge and the pantry.<br />
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I started with the wings. Drummettes--$3.89 a pound!?! Even the whole wings rang in at $2.49 a pound. I can remember when the butcher could barely give those scrawny appendages away. Oh well. I went with the whole wings. They are easy to break down, and the wing tips could go in my stock bag in the freezer, ready to do their thing for a nice <a href="http://curiouscookinthekitchen.blogspot.com/2010/03/home-made-stock.html">chicken stock</a> (the recipe is for beef stock, but the method is the same for chicken stock.)<br />
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a cleaver makes quick work of chopping off the tips, and</div>
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jointing the wings--though a knife will certainly work as well</div>
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I scanned a couple of recipes for Asian chicken wings. They varied a bit, but all of them included soy, some heat, garlic, and a sweetener of some sort; most, hoisin and some sort of citrus element. A great way to create a successful marinade without sweating over a recipe and buying a bunch of stuff is to just consider the basic elements--here sweet, heat, salt, and citrus--then use what you have on hand. I wanted some orange flavor, but I didn't have an orange or any orange juice. I did have some orange marmalade. Perfect. That took care of both the citrus and the sweet. I had hoisin, soy, tamari, sesame oil, sriracha (oriental chile sauce), five spice powder, garlic, and honey.</div>
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measuring isn't that important--tasting is. Just add a bit</div>
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of everything, going easy on the sweet and the heat to start, </div>
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and adjust until it tastes good</div>
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the wings can marinate an hour--or a day or two</div>
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As soon as I stashed the wings in the fridge I realized I had a problem. I intended to bake these wings in a 400 degree oven, elevated on a rack, to encourage them to brown and crisp. The sugar in the marinade would certainly drip down on the pan and burn before the wings were close to done. I wasn't interested in a charred baking sheet and a smoke-filled kitchen. Foil, and a foil swap half way through the bake was an easy solution.</div>
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all that dripping marinade will burn. Just line the baking sheet </div>
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with foil, and swap it out with fresh foil once the marinade begins to smoke</div>
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Swapping the foil is pretty easy to do. Just lift off the rack of wings, pick up the old foil, and lay down a new sheet, then slide them back into the oven. While the wings cook, bring the leftover marinade to a boil, and reduce by about half, for a thick glaze to dip the wings in, before returning them to the oven for another 5 minutes.</div>
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reducing the glaze will kill any bacteria from the raw chicken, </div>
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and give you a thick glaze for the final trip in the oven</div>
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crispy wings, ready for a final dip and a few minutes in the oven</div>
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sprinkled with sesame seeds, and served with some Asian slaw,</div>
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these wings make a fun dinner, or a party appetizer</div>
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Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com1tag:blogger.com,1999:blog-8671220320949423714.post-13583340605282322792012-10-09T10:16:00.000-04:002013-10-16T11:28:53.060-04:00vegetarian decadenceI've been absent for several months, with really no good reason other than my own selfish ennui. J developed some stomach issues, and with that came cooking complication. All of the sudden onions, garlic, tomatoes, peppers, alcohol, vinegar, beans, and pretty much anything spicy came off the shopping list. I was flummoxed, and instead of rising to the occasion, I subjected both of our palates all summer long to plain grilled meats, fish, and veggies. Plain rice and potatoes dominated the starch category. No squeeze of lemon or fresh garden tomatoes welcome. I met a new challenge and I folded. I'm ashamed.<br />
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That said, with some diligence and a bit of medical science he is on the road back to being able to eat a wider variety of foods, with just a few adjustments. I've discovered that many of the verboten ingredients lose some of their ferocious kick with long simmering and a judicious hand. "Hot" is still out, but I have found ways to spice things up on my own food without assaulting J's stomach and his peace of mind. My first leap into the abyss started with a wonderful vegetarian lasagna featuring tomatoes, eggplants and herbs from the late summer garden. I had to buy zucchinis and squash. As quickly as our crop came, it disappeared.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkGe7wtgLYB9a4_nisuyoYjNL0a6r7QypfjCtnnnOw6nvYSOwHFw2gh_yK7P1iMRL9dmVautjDbV4Y6lIMel8_zw1R_PyCr5A__h3Su1XveTCNUkL9BCg8OWsEBfp1ro6TNTUOBPgkvc/s1600/veggie+lasagna+&+kitty+pics+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkGe7wtgLYB9a4_nisuyoYjNL0a6r7QypfjCtnnnOw6nvYSOwHFw2gh_yK7P1iMRL9dmVautjDbV4Y6lIMel8_zw1R_PyCr5A__h3Su1XveTCNUkL9BCg8OWsEBfp1ro6TNTUOBPgkvc/s320/veggie+lasagna+&+kitty+pics+004.JPG" width="320" /></a></div>
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zucs, squash, and mushrooms get diced for the filling--</div>
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in the small bowl are some diced eggplants, salted to remove moisture</div>
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I constructed the sauce from garden tomatoes, simmered whole to remove moisture and loosen the skins, then passed through the coarse disc on a food mill, to eliminate seeds, skins, and cores. A food mill is an inexpensive and handy tool to have when you want to separate out the bad stuff and keep the good stuff. </div>
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with a food mill, the pulp and juice pass through the holes, </div>
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while the seeds, skins, and stems stay behind</div>
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The sauce is lightly cooked tomatoes, salt, garlic, a bit of</div>
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red pepper flake, and fresh basil</div>
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To mellow the garlic even more than it would during baking, I have used the trick of microwaving a few cloves on high for 15 seconds. The resulting steam partially cooks the garlic, and as a bonus, makes the skins slip right off. I limited the red pepper flakes to just a couple of pinches--very little in the overall scheme of ingredients.</div>
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While the sauce flavors melded, I squeezed the eggplant dry, and very gently sauteed all of the veggies in a splash of olive oil. The idea is not to brown the veggies, but to significantly reduce their moisture. Ordinarily I would have added a chopped onion and bell pepper as well to this mixture, and I suggest you do. I just didn't want to push things too far on this first foray into the forbidden foods.</div>
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the idea here is a significant reduction of the moisture in the veggies</div>
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once the veggies were done, I wilted a bag of baby spinach, cooked with</div>
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a tablespoon or so of dried shallots--for some onion flavor without</div>
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the volatile compounds</div>
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Once the spinach is wilted, wrap it in a kitchen towel and wring the bejeezus out of it, to remove as much moisture as possible. Vegetable liquids in a lasagna = watery, unappetizing fare.</div>
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veggies are combined and allowed to cool for assembly</div>
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I have read in Cooks Illustrated on several occasions that cottage cheese is superior to ricotta in lasagna--it doesn't become grainy, adds a bit of tang, and adds some welcome creaminess. All right, I'll bite. I gave it a shot. Whole milk or 2% cottage cheese combined with a cup of cream, and a cup of shredded parmesan. An added teaspoon of corn starch will help everything stay thick in the final dish. I added some lemon zest for brightness without acid, and a grating of nutmeg for some warmth. Then I grated some mozzarella and prepared for assembly.</div>
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the addition of cornstarch to the cottage cheese mixture</div>
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ramps up the creamy texture</div>
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I strongly recommend grating your own mozzarella. The pre-shredded stuff is treated to prevent clumping, which will also affect the gooey quality of the cheese in the baked dish. Squeeze the balls of mozzeralla--the softer they feel, the less rubbery the cheese will be. I tend to prefer Polly-O cheese, found usually near the shredded cheeses, though I have found that cheese quality varies by brand through different regions. Partially freezing the cheese before grating makes grating easier.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGePRtznWHcVADFBM2opwESgCQk-nlRqXRm7a-peT1ULrNK2QdLpT0Zq21ssMdhLrPeM-nqwaDq2UFH9C08NYddIMAnP3XBU78aQIgeOtPwGY7VSQNv9RcC43lB3WfR_Qy2S_crvBd4Gs/s1600/veggie+lasagna+&+kitty+pics+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGePRtznWHcVADFBM2opwESgCQk-nlRqXRm7a-peT1ULrNK2QdLpT0Zq21ssMdhLrPeM-nqwaDq2UFH9C08NYddIMAnP3XBU78aQIgeOtPwGY7VSQNv9RcC43lB3WfR_Qy2S_crvBd4Gs/s320/veggie+lasagna+&+kitty+pics+019.JPG" width="320" /></a></div>
<div style="text-align: center;">
assembly--sauce, Barilla no-boil lasagna noodles, veggies, mozzarella,</div>
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and cottage cheese</div>
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<br /></div>
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I really love Barilla no-boil lasagna noodles. They are hassle-free, come out very similar to home-made noodles, and absorb any excess moisture in the lasagna. Start with a third of the sauce in a pan coated with non-stick spray. Add a layer of noodles, half of the veg, a generous sprinkle of mozzarella, and half the cottage cheese mixture. Repeat. Finish with a layer of noodles, the remaining sauce, and a layer of mozzarella.</div>
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<div style="text-align: center;">
I made two--a small one for our dinner, and a larger one</div>
<div style="text-align: center;">
for the freezer, and a later informal dinner with friends</div>
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<br /></div>
<div style="text-align: left;">
Cover both pans with foil sprayed with non-stick spray, and pop one in the freezer wrapped in a layer of plastic wrap, if you are making two, which is a great idea for an easy meal down the road. The one you are eating now can go into a 375 oven for about 40 minutes, or until bubbly. Remove the foil, and bake for another 15 minutes, or until the cheese begins to turn golden.</div>
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<div style="text-align: center;">
a fifteen minute rest, and it is ready to serve with a little garlic toast</div>
<div style="text-align: center;">
and a sprinkling of fresh basil</div>
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</div>
<div style="text-align: left;">
I love this dish for several reasons. It is loaded with vegetables, delicious to eat, pretty to look at, and satisfyingly simple. I also love that it can be made ahead, and popped in the fridge or freezer for later baking.</div>
<div style="text-align: left;">
I can clean up the kitchen before dinner, which means <i>relaxing</i> after dinner, and it is hearty enough vegetarian fare for even the most carnivorous of diners.</div>
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Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-91117705130749030192012-06-22T09:26:00.000-04:002012-06-22T09:27:33.918-04:00enough alreadyJim came in last night with the day's harvest from the veggie garden. I know this will eventually end, but in the mean time, the zucchini plants are covered in new starts, the tomato plants are loaded with fruit, all undoubtedly plotting to ripen at once, and the peppers are starting to get serious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcuFtqEifNb990mTRmdQPhVLJuCmHX2oICl9SJ-5YAn3RVQMSb4-aNGIT0Wds_lpq3FcpPKq0IeS-_z8dhIknBxSgxptYelV9bwsJuddb07QCzYvDxCFhL-6FBR2P7_grcljLUQFvVUY/s1600/cats+and+zucchini+casserole+032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcuFtqEifNb990mTRmdQPhVLJuCmHX2oICl9SJ-5YAn3RVQMSb4-aNGIT0Wds_lpq3FcpPKq0IeS-_z8dhIknBxSgxptYelV9bwsJuddb07QCzYvDxCFhL-6FBR2P7_grcljLUQFvVUY/s320/cats+and+zucchini+casserole+032.JPG" width="320" /></a></div>
<div style="text-align: center;">
one day--yes, one day-- from the garden. That giant in the middle</div>
<div style="text-align: center;">
weighs in at 1.8 pounds, surrounded by 3 more zucchini, three yellow squash, 7 peppers,</div>
<div style="text-align: center;">
an eggplant, and tomatoes</div>
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<br /></div>
<div style="text-align: left;">
I am going to be forced to toss vegetables on my neighbors' porches and flee. I have found several recipes that I like for the zucchini. One is my take on an<a href="http://www.foodnetwork.com/recipes/ina-garten/zucchini-gratin-recipe2/index.html"> Ina Garten gratin recipe</a> that I tweaked a bit, based on reviews. Thank you, Amazon, for the concept of posting customer reviews unvarnished for all the world to see. Ina sautes her zucchini before adding it to the sauce, and several reviewers complained that the zucchini was a bit mushy. That is an easy fix.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT9yt0X5MSKXwotfZMbg7ewfcjViGh_OcMY0t-A5yaMMGKz19SlS28VhEhO8EGptBNZQ8y1neJckIAgzSHKHcru5hGeJHf8Rd8tZAFV5e4FrRR7sOk5WI6WijFp3H2GRXMoQWiVrL539Q/s1600/cats+and+zucchini+casserole+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT9yt0X5MSKXwotfZMbg7ewfcjViGh_OcMY0t-A5yaMMGKz19SlS28VhEhO8EGptBNZQ8y1neJckIAgzSHKHcru5hGeJHf8Rd8tZAFV5e4FrRR7sOk5WI6WijFp3H2GRXMoQWiVrL539Q/s320/cats+and+zucchini+casserole+016.JPG" width="320" /></a></div>
<div style="text-align: center;">
long thin ribbons treated to a salt rub for an hour extracts</div>
<div style="text-align: center;">
a great deal of moisture and improves texture--</div>
<div style="text-align: center;">
just remember to rinse and squeeze dry</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
The gratin starts with sauteed onion. I had a few shallots, so I used those instead, cooking them until they were just soft.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQu4rg74UCgCDP8juWmG54Zc3MQVV1cbAJyngZXi1P43psqgY7B5zzt_BWx0t6Sfyl7i93i3QMOz20j8GN6R96IB4Ei0J2jYGGJkdSX1Use0VT9TpjUrZdomV56MBo62ACE1ApkmQUZw/s1600/cats+and+zucchini+casserole+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQu4rg74UCgCDP8juWmG54Zc3MQVV1cbAJyngZXi1P43psqgY7B5zzt_BWx0t6Sfyl7i93i3QMOz20j8GN6R96IB4Ei0J2jYGGJkdSX1Use0VT9TpjUrZdomV56MBo62ACE1ApkmQUZw/s320/cats+and+zucchini+casserole+019.JPG" width="320" /></a></div>
<div style="text-align: center;">
a tablespoon or so of flour goes in with the onion to cook out</div>
<div style="text-align: center;">
the raw flour taste</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eLaiWEaUtypk3ezrmc3W3nlJLpyl-hvIqCqHaVtImZuRV8cHlzz0Rqn-ETZID4NRDLrj9ZVWz7ZBS2IY9k4vmOlKFS7MLz_ikLvkq7y3DLB5l_XaeTWxI-YSnZqYVQ50gEyWIc4Cy2M/s1600/cats+and+zucchini+casserole+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eLaiWEaUtypk3ezrmc3W3nlJLpyl-hvIqCqHaVtImZuRV8cHlzz0Rqn-ETZID4NRDLrj9ZVWz7ZBS2IY9k4vmOlKFS7MLz_ikLvkq7y3DLB5l_XaeTWxI-YSnZqYVQ50gEyWIc4Cy2M/s320/cats+and+zucchini+casserole+020.JPG" width="320" /></a></div>
<div style="text-align: center;">
to that I added some half and half, some arugula that needed using,</div>
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a few grates of nutmeg, and salt and pepper</div>
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<br /></div>
<div style="text-align: left;">
Ina's version didn't call for arugula, but I needed to use it, and adding a few more veggies never hurt anyone. The uncooked zucchini gets stirred in with everything.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZuw8Wea0nStJgxLD84VtuYTQfwJufeWihwWqpkCgtfe_t_yGpWxlyPV_nQ7he5JRCwR8MchKAeB69jT9bvzArQFBbERaICfP4UCdIwIZDtayFEzHsvjZ1diHbWNem8kVMiFvgx3qGo0/s1600/cats+and+zucchini+casserole+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZuw8Wea0nStJgxLD84VtuYTQfwJufeWihwWqpkCgtfe_t_yGpWxlyPV_nQ7he5JRCwR8MchKAeB69jT9bvzArQFBbERaICfP4UCdIwIZDtayFEzHsvjZ1diHbWNem8kVMiFvgx3qGo0/s320/cats+and+zucchini+casserole+021.JPG" width="320" /></a></div>
<div style="text-align: center;">
20 minutes in a 375 degree oven will cook the zucchini without </div>
<div style="text-align: center;">
making it mushy</div>
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<br /></div>
<div style="text-align: left;">
The topping is fresh bread crumbs and a bit of gruyere cheese, for a crunchy finish. I grind leftover slices of bread into crumbs in the food processor, then freeze them, so I always have some on hand. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rVyLMHDk0INeM7UaGuC31_mkkfUUr8l_6v6dsROst-qIMyW1WoQ7oMY3jq6-0O7q-wpf1Tzz38P9QGXdhK0fpKZivdcMg1fjxZIui7Pyx3yCXL3M26xboc9DRerBkScGZI9_obd6vQo/s1600/cats+and+zucchini+casserole+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rVyLMHDk0INeM7UaGuC31_mkkfUUr8l_6v6dsROst-qIMyW1WoQ7oMY3jq6-0O7q-wpf1Tzz38P9QGXdhK0fpKZivdcMg1fjxZIui7Pyx3yCXL3M26xboc9DRerBkScGZI9_obd6vQo/s320/cats+and+zucchini+casserole+022.JPG" width="320" /></a></div>
<div style="text-align: center;">
about 2 cups of breadcrumbs and 1 cup of cheese top this off</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cWMVF23GlP7eCCeKyCd2PVt2LTY8ALaD3rAUl0HCBOZQ_Yg3-jlBQtziX2FM3boNAJNrzyHVcNHE6heZwsY8dtD6mx2fWqD4WYGui8TiE3JCLJWkJ3ntEL9NWUPd02ZZZFkFU2Atc-o/s1600/cats+and+zucchini+casserole+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cWMVF23GlP7eCCeKyCd2PVt2LTY8ALaD3rAUl0HCBOZQ_Yg3-jlBQtziX2FM3boNAJNrzyHVcNHE6heZwsY8dtD6mx2fWqD4WYGui8TiE3JCLJWkJ3ntEL9NWUPd02ZZZFkFU2Atc-o/s320/cats+and+zucchini+casserole+031.JPG" width="320" /></a></div>
<div style="text-align: center;">
this was a delicious side for a succulent grilled pork chop</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com1tag:blogger.com,1999:blog-8671220320949423714.post-90245887861044569042012-06-16T19:19:00.000-04:002012-06-22T09:28:07.263-04:00the zucchini chroniclesMore monsters coming out of the garden, so this time I did my riff on a raw zucchini salad with lime, chile, tomatoes, and roasted peanuts. It is a riff on a <a href="http://www.foodnetwork.com/recipes/aarti-sequeira/zucchini-ribbon-salad-with-lime-juice-red-chile-and-peanuts-recipe/index.html">recipe</a> I found on the food network site. Slicing zucchini into thin ribbons on a mandolin, salting them, rinsing them well, and squeezing them dry in a towel creates luscious ribbons that are supple and tender, reminiscent of perfectly cooked home-made pasta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7pO7pWEMd3Co6tQR7pJ6zoWZ8S2AZ5TpEyhyfPnlgVteaqQMtWkgteKipxToUpiFn3T9FbtErm1AdXLcDRBeDMt9dLmPVXnKTLh9dvvu5QpTMSO3dEZWaXv_ELxPbFINys8CsC1JSpsw/s1600/zucchini+thai+salad+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7pO7pWEMd3Co6tQR7pJ6zoWZ8S2AZ5TpEyhyfPnlgVteaqQMtWkgteKipxToUpiFn3T9FbtErm1AdXLcDRBeDMt9dLmPVXnKTLh9dvvu5QpTMSO3dEZWaXv_ELxPbFINys8CsC1JSpsw/s320/zucchini+thai+salad+002.JPG" width="320" /></a></div>
<div style="text-align: center;">
the perfect tool for razor thin slices of zucchini--next step,</div>
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an hour in a salt scrub</div>
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<br /></div>
<div style="text-align: left;">
This salad is a wonderful side for an easy grilled chicken breast or a simple piece of fish. The dressing is a quick whisk together of a couple of tablespoons of fish sauce (don't worry, it does not end up tasting like fish--fish sauce is a wonderful ingredient for bringing out the rich flavors of other ingredients), fresh lime juice from a couple of limes, minced hot red chili (fresh if ya got 'em, but dried would work) to taste, a couple of tablespoons of brown sugar, and a minced clove of garlic all whisked together. If you want an even silkier mouth-feel, add a tablespoon or two of peanut oil. Take a couple of handfuls of cherry tomatoes, slice them in half, and put them in the dressing to marinate.</div>
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<div style="text-align: center;">
give the tomatoes a few minutes to marinate while you toast the peanuts</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
One step I never skip when cooking with nuts is toasting them. It only takes a minute or two, albeit at close attention, to crisp the nuts significantly, and release their tantalizing aroma. Just use a dry pan and give them a toss or two over medium high heat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYhYbGKxuoLlsOwYmazzMF16lATf8PIvFxhE80Ku7h7MQaX6yAFIEBRk12vOeH9K28kRvuQtVUWmdLog1JO5IkRaaG58ShawcFO9NWD0N6QDKpViOM4_B-4dHRYFz8wttDw5r73bJeB0/s1600/zucchini+thai+salad+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYhYbGKxuoLlsOwYmazzMF16lATf8PIvFxhE80Ku7h7MQaX6yAFIEBRk12vOeH9K28kRvuQtVUWmdLog1JO5IkRaaG58ShawcFO9NWD0N6QDKpViOM4_B-4dHRYFz8wttDw5r73bJeB0/s320/zucchini+thai+salad+003.JPG" width="320" /></a></div>
<div style="text-align: center;">
simplicity itself--a bit of chopped cilantro, toasted chopped peanuts, </div>
<div style="text-align: center;">
and the dressing just before the tomatoes were tossed in</div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
Rinse the excess salt off the zucchini ribbons, squeeze them dry in a kitchen towel, and toss them with the tomatoes. Plate, garnish with the peanuts and cilantro, and enjoy a bite of summer. </div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUaXpxDjIIBa7grqoShhbO5RADx04Aa54DD5pzhESVTBYixyvhcQOL00lwblTAeQXOiqLTlXZHBCBTuJboPy0RSr6HE7Uwh3J2t7u5yhSbP4f1WKVUdtcH67LJeP-G0ZMfBmQzuwfSMU/s1600/zucchini+thai+salad+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUaXpxDjIIBa7grqoShhbO5RADx04Aa54DD5pzhESVTBYixyvhcQOL00lwblTAeQXOiqLTlXZHBCBTuJboPy0RSr6HE7Uwh3J2t7u5yhSbP4f1WKVUdtcH67LJeP-G0ZMfBmQzuwfSMU/s320/zucchini+thai+salad+007.JPG" width="320" /></a></div>
<div style="text-align: center;">
a beautiful salad that tasted as good as it looked</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
I served this salad with a simple piece of fish marinated with a little ginger and a sprinkle of soy. Along with a crisp white wine and a cool breeze on the patio, it was a perfect summer supper.</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com1tag:blogger.com,1999:blog-8671220320949423714.post-43470096169707469012012-06-02T13:02:00.000-04:002012-06-05T20:40:50.918-04:00the monsters lurking in the back yardThe back yard has been overtaken by giant, multi-tentacled monsters, spitting out their spawn faster than the unscrupulous owner of a puppy mill. They looked innocent enough when Jim brought them home. Four sprightly youngsters, ready to become a part of the family. But looks can deceive, and I am left dealing with the fallout...<br />
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three of four of the monstrous squash plants, lorded over by even</div>
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larger tomato plants </div>
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the fork is on the table to give you an idea of the size of these--</div>
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a single day's harvest</div>
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My quest for zucchini preparations has become nearly overwhelming. Two days ago I made a black bean chili loaded with cubes of squash. It turned out very well, so I suppose I should have documented it for the blog, but I didn't. Last night I turned to a bacon and zucchini quiche. It too turned out to be very tasty. In the coming days expect a squash gratin, and a very interesting-looking squash ribbon salad with lime and red chili dressing and toasted peanuts.</div>
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The trick when adding zucchini to any preparation that needs moisture to be controlled is to extract as much moisture from the squash as possible before combining them with the other ingredients. The process involves slicing or shredding the zucchini into a colander, generously salting it, and letting it sit in the sink for an hour or two. </div>
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zucs can be grated on a box grater, but I like the pretty</div>
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little batons this gizmo produces</div>
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The other benefit of salting is the change of texture that the salt induces. The stiff flesh becomes silky and luscious as it loses its moisture. After the zucchini has softened, rinse away the excess salt, and squeeze the flesh out in a clean kitchen towel. And I mean squeeze like you mean it. Like you're squeezing every last deduction you can find into your tax return.</div>
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Set the zucchini aside, and start frying three or four strips of bacon cut into little 1/2 -inch wide batons, called lardons. While that fries to crispy perfection, slice half an onion into strips. Cutting them pole-to-pole will make for more attractive pieces, but they are going inside a quiche, so I suppose it doesn't matter. Once the bacon has crisped, remove it from the drippings and drain it on paper towel. Leave about a tablespoon of the fat in the pan, and saute the onions over medium heat until they are tender and golden, which should take about 20 minutes, with you giving them a stir every few minutes. While those brown, grate whatever cheese you want to use. You'll need about a cup. I used a Swiss cheese very similar to Gruyere called Comte, and a little knob of regular Swiss I had laying about in the fridge. Cheddar would do, goat cheese would do, smoked Gouda would do--just about anything that will melt well would do.</div>
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Then prepare your filling. Three eggs to one cup of either light cream or half and half makes a nice tender quiche filling. To that I add a few grates of fresh nutmeg, a pinch of salt (not too much--there is salt in the bacon, the cheese, and the zucchini) and whisk it up. A regular whisk or even a fork will combine things quite nicely, but I like to get out my immersion blender for the job. Just lazy I guess, because it gets the job done in about 4 seconds.</div>
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to the custard I added a few leaves of chopped parsley</div>
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and some fresh thyme--again, many different herbs would work--</div>
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dill, oregano, cilantro, marjoram, basil...</div>
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During the last few minutes of the cooking time for the onions, add in the zucchini. Now would be a good time to preheat the oven to 350 degrees.</div>
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the idea here isn't to cook the zuc, but to let it release</div>
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even a little more moisture</div>
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Okay, in the interest of full disclosure, I confess that I succumbed to the siren song of ready-made frozen pie crusts. Though I have a great <a href="http://curiouscookinthekitchen.blogspot.com/2011/04/perfect-pie-is-tart.html">pie crust recipe </a>I have somehow managed not to have a pie pan. And since I make rustic tarts when a pie is called for, that really hasn't been issue. But quiche doesn't really lend itself to the rustic tart method. I bought a Marie Callendar frozen crust already in the pan, and it wasn't half bad.</div>
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cooked veggies go in first--right into a still-frozen crust--</div>
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then cheese, then bacon, then custard</div>
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ready for the oven--for pete's sake, put in on a pan-- </div>
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it is a spillover waiting to happen, both in the oven </div>
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and on the way there</div>
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this quiche took about 40 minutes to cook to golden perfection</div>
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in a 350 degree convection oven</div>
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While the quiche rests for about 10 minutes, throw together a little salad for a perfect side. I used grape tomatoes and arugula tossed in a simple vinaigrette of lemon juice, grainy mustard, <a href="http://www.vgourmet.com/Shallots/p/VIC-00134&c=VictoriaGourmet@GourmetIngredients">dried minced shallot</a> (love that shortcut ingredient), salt, pepper, and olive oil.</div>
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dinner is served--I was hungry and didn't let the quiche rest long enough,</div>
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so the slices were a little messy</div>
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If you are making this for guests, let the quiche rest as much as twenty minutes, until it is just warm, for more lady-like slices--if your guests are the sort to prefer style over substance. If it is just you and your family, by all means dig in after just a five or ten minute rest, while the cheese is still all oozy and the custard is a tender cloud. Your stomach won't notice that you didn't use great Aunt Esther's antique pie server to transfer perfect slices to Wedgwood china plates.</div>
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One zucchini down. Only 437 to go before the end of the summer.</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com1tag:blogger.com,1999:blog-8671220320949423714.post-27633931796876795742012-05-28T08:32:00.002-04:002012-05-28T09:54:32.786-04:00a southern classicYankees quite often associate grits with the poor quality, flavorless, pasty-white glue served in second-rate diners. That pile of goo is not what grits are all about. Those are likely instant grits, which are to real grits what instant oatmeal is to <a href="http://www.amazon.com/McCANNS-Steel-Irish-Oatmeal-28-Ounce/dp/B001EO5U3I/ref=sr_1_9?ie=UTF8&qid=1338058919&sr=8-9">Irish steel cut oats</a>. In both cases, the real deal takes some time and care to prepare, but the difference is clear to even a mildly discerning palate. Jim thought he didn't like grits, so I had never tried to prepare them for him. Then he went to a wedding on St. Simons Island in Georgia, and had the <a href="http://www.crabdaddysseafood.com/">Crabdaddy's </a> version of shrimp and grits. He came back a convert. So I went to their website and read the description of the dish to try and recreate it. Their version differs a bit from a typical Low Country SC shrimp and grits in that they toss everything in a parmesan cream sauce and serve it over two sauteed grit cakes. I thought I'd give it a whirl.<br />
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The first issue at hand was choosing the cornmeal for the grits. I looked at several different brands, and immediately eliminated both instant and quick cooking grits. I wanted some texture. Finally, I settled on Red Mill whole stone-ground cornmeal, medium grind.<br />
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to make grits, you don't have to buy something labeled "grits"--</div>
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just get the best quality corn meal you can find</div>
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Since the cornmeal was medium grind, it was going to take awhile to cook. I started with a cup of cream and a 26 ounce carton of chicken broth. I really like Swanson's new unsalted cooking stock. It leaves me in control of the salt content. I stirred in a cup of grits, and whisked to get rid of lumps. I left the mixture over medium low heat for about an hour, stirring every few minutes, adding water as needed to keep it from getting too thick. I wish in hindsight that I had covered the pot. As the grits thicken, they shoot off occasional little molten droplets of cornmeal, which aren't fun to clean up. Better yet, next time I'll just toss everything into a slow cooker, and let them cook on their own for several hours. After the grits are soft, add in anything you want for flavor. Cheeses are great, as are herbs and spices. Taste for salt and pepper and serve as creamy grits, or pour in a pan and refrigerate to slice and saute as grit patties later.</div>
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here I used pecorino romano cheese, chives, a dollop of butter,</div>
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and a grating of fresh nutmeg</div>
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First lesson in grit patties--make the grits a little stiffer than you would if you were serving straight from the pan. Mine were too loose, and never set up very well, so the patties were difficult to fry.</div>
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these were a bit too soft, and difficult to brown, but they </div>
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tasted good</div>
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The "shrimp" part of the equation was easy. I just gently sauteed the shrimp and set them aside, crisped up some spicy kielbasa sausage, and made a Parmesan cream sauce, which was just Parmesan and cream with a little salt and pepper. The Crabdaddy menu describes the dish as having mushrooms and tomato, so I added a bit of diced fresh tomato and a cup or so of sauteed sliced mushrooms. Though the menu description didn't include onion, I pulled one up from the garden, minced it and sauteed it along with the mushrooms, and chopped the greens for garnish.</div>
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it isn't traditional to use a cream sauce for shrimp and grits,</div>
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but a little bit of heresy never hurt the Southern sensibility </div>
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My second mistake with this dish was to not thicken the cream sauce by making a roux at the beginning. When making something like this for a pasta, it's desirable to keep the sauce on the lighter side (yes, I know this is not "light" from a caloric standpoint--I am referring to the body of the sauce), tossing in the slightly undercooked pasta and letting it finish in the sauce, and absorb and thicken the sauce. That isn't how it works with polenta (grits and polenta are literally the same thing, despite what confusion you run into out there on the web.Corn meal mush is the same thing, too.) The sauce was a bit runny.</div>
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first try at this amped version of shrimp and grits was</div>
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tasty, but if I go round two, I'll tweak a few things</div>
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Perhaps next time around, I'll make the more traditional sauce, which is broth-based. I'll definitely make the grits again. The crispy little cakes are delicious.Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-10701365153266613752012-05-13T19:44:00.001-04:002012-06-22T09:28:54.567-04:00the king of chicken saladsI've blogged about<a href="http://curiouscookinthekitchen.blogspot.com/2011/04/citrus-citrus-and-more-citrus.html"> chicken salad </a>before, but it's been awhile, and I've made a couple of discoveries along the way that I think are worth sharing. Jim really likes this chicken salad, and I make it fairly often. To that end, I prep chicken breasts for cooking sous vide and vacuum seal them for the freezer. That basically involves salting them, and putting sliced lemons and fresh dill in the bag, then sealing and freezing. I tend to buy chicken on sale at the grocery. Sometimes that means boneless, skinless breasts; and sometimes that means breasts with the bone in and the skin on. As happenstance would have it, the last time I made this salad, I had one boneless, skinless breast and one with both still attached. I cooked them both exactly the same, in a pot of 160 degree water, in their vacuum-sealed bags, for about an hour and a half. The difference was remarkable. Though both pieces of chicken were fine, the one with the bones and skin was remarkably more silky and flavorful. So, I have sworn off the convenience chicken ever since, opting for a little more work and a lot more flavor.<br />
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Cooking sous vide is really a great, fuss-free, and unmessy way of preparing poached chicken. If you have a vacuum sealer, I encourage you to try it. It is basically cooking food sealed in plastic at a steady temperature that you want the food to finish at.<br />
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chicken breast straight from the freezer, sealed up with</div>
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salt, dill, and lemon slices</div>
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While there are commercial cookers designed for sous vide, they aren't necessary for good results. I use a candy thermometer and a large pot to hold the water at a steady temp--about 160-165 degrees, which is a safe temp for chicken. I flip the bags over in the water every thirty minutes or so.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9UffUI4h4mm5M2j0NytaY71KPBTLUanFUZ9vl7IzD_hd-rlyXJn_sENbcyulU7adV6cm_QtE8Kez2cAf1Ca36mrN9ynZWeZLnDxR4cYPyo6fCLKYFUFSMRs15imEX2MMQvWKUlUC7dM/s1600/chicken+salad+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9UffUI4h4mm5M2j0NytaY71KPBTLUanFUZ9vl7IzD_hd-rlyXJn_sENbcyulU7adV6cm_QtE8Kez2cAf1Ca36mrN9ynZWeZLnDxR4cYPyo6fCLKYFUFSMRs15imEX2MMQvWKUlUC7dM/s320/chicken+salad+007.JPG" width="320" /></a></div>
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this is an exceptionally easy way to cook food--very</div>
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clean and hassle-free, with intense flavor</div>
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For crunch, I include almonds in this salad. As with any nut, I toast them for a few minutes. Toasting nuts will both up their crunch and intensify their flavors.</div>
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I usually use slivered almonds in this salad, but I had </div>
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whole almonds in the freezer that required only a few minutes</div>
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in a pan, and a rough chop</div>
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romaine, spinach, peas, and onions from the garden</div>
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benefit from an hour or so in the fridge, washed and</div>
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wrapped in paper towels</div>
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I used the romaine, spinach and peas (so sweet and tender we ate them pod and all) as a salad base, and the onions went into the salad. Once the chicken is cooked, assembling the salad is just a matter of finely dicing both the white and green of the spring onions, dicing some celery, grating in the peel and squeezing in the juice of a lemon. And adding some chopped fresh dill, the diced chicken, and the almonds. Stir in just enough mayo to bind everything together, taste and adjust the seasoning.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9jAZsUeQ-rhM0pS05fS-WoRwNqKtJG2YY1w1zZ5lvw1dov9XimEzPV053hGs3GA7lnEFL7ZnAgMlW0bbBKuDRr2Pteq-dHb5NIVay2k-JbpEo4ybgl_LGGEhuIXPZWkohOl1JYgXuPE/s1600/chicken+salad+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9jAZsUeQ-rhM0pS05fS-WoRwNqKtJG2YY1w1zZ5lvw1dov9XimEzPV053hGs3GA7lnEFL7ZnAgMlW0bbBKuDRr2Pteq-dHb5NIVay2k-JbpEo4ybgl_LGGEhuIXPZWkohOl1JYgXuPE/s320/chicken+salad+010.JPG" width="320" /></a></div>
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for two chicken breasts--two ribs of celery, two large spring onions, </div>
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one lemon zest and juice, and a big handful of chopped fresh dill</div>
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Once the chicken is cool enough to handle, just chop it coarsely, or even shred it. Stir it in to the veggies, add the mayo and almonds, and stir. Taste for salt and pepper and add a little if necessary.</div>
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this really is a flavorful and easy summer salad</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeTbJFwWpd1Q9IjUeLR5lWPxuqt1RZD4rcIilS_KTzncmZiZ4CZnaTSzBhXRH6Ie9Gvwul4w5HTZiNYTk_FpFILr1tjG-8UHBfmB6PF2zfYLUu2BsvFFPuKEDSjJ8Gbr1ZAj5XQAQtbEA/s1600/chicken+salad+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeTbJFwWpd1Q9IjUeLR5lWPxuqt1RZD4rcIilS_KTzncmZiZ4CZnaTSzBhXRH6Ie9Gvwul4w5HTZiNYTk_FpFILr1tjG-8UHBfmB6PF2zfYLUu2BsvFFPuKEDSjJ8Gbr1ZAj5XQAQtbEA/s320/chicken+salad+015.JPG" width="320" /></a></div>
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A light and satisfyingly crunchy summer supper</div>
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I made some lemon poppy seed muffins to go along with the salad, and accent the lemon flavor. From a mix--Duncan Hines (or maybe it was Betty Crocker) has a decent one that produces tender, light muffins. But of course I can't leave it alone. I grate in the zest of one lemon, and add the juice to the liquid, in this case milk. Just want to turbo-charge that lemon flavor...</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-24419858505115088342012-05-09T15:20:00.002-04:002012-05-09T15:20:59.654-04:00the bounty continuesI am really scrambling to use all the green stuff in the garden before it overgrows or goes to seed. So Jim and I are eating pretty healthy these days. Well, okay. Pretty healthy for us. I made a lightly wilted spinach salad, and the dressing does include bacon fat. But not a lot, okay? I wanted to update the classic wilted spinach salad, so I topped it with some nicely grilled chicken, and served the eggs on the side, deviled. Deviled eggs are such an old-fashioned dish that they are getting positively trendy. I will often take them to pot luck suppers, and people devour them.<br />
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Julia Child has, in my opinion, the perfect method for hard boiling eggs. For 4--6 eggs, two quarts of water goes into a fairly tall and narrow pot, along with the eggs. More eggs? More water. Bring the water to a boil, slap on a cover, and take the pot off the heat. Set a timer for 17 minutes, and get a bowl of ice water ready.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjuPezFfPHW3xNyzwRjtf0_zSONnDxeK6zx-pRq_cptIJW24VNiQn_jW77nbSR3uGE2ygF-95pwyYpU9K7liGuvfAhPCnKM0zuyW72pA69p_hNOEO0uOD9Podbla_bzD-tm8nVJvweto/s1600/spinach+salad,+deviled+eggs,+and+ff+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjuPezFfPHW3xNyzwRjtf0_zSONnDxeK6zx-pRq_cptIJW24VNiQn_jW77nbSR3uGE2ygF-95pwyYpU9K7liGuvfAhPCnKM0zuyW72pA69p_hNOEO0uOD9Podbla_bzD-tm8nVJvweto/s320/spinach+salad,+deviled+eggs,+and+ff+001.JPG" width="320" /></a></div>
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letting the eggs cook off the heat eliminates the chance of overcooked eggs</div>
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with the green ring of shame around the yolks</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRbJUpdetyadYDC5WXk26kUTiYPMTgaRZ9aCaL4bnKEwQuD5ivfyLAopHF6UGJ9JjGr6PWlmQ8nqy8VmYL5ORoE8FU5DChp7uFwG0zQHGIQCoDXrQvnRYKVAmhCj_61lzRG-Dd5gdG9E/s1600/spinach+salad,+deviled+eggs,+and+ff+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRbJUpdetyadYDC5WXk26kUTiYPMTgaRZ9aCaL4bnKEwQuD5ivfyLAopHF6UGJ9JjGr6PWlmQ8nqy8VmYL5ORoE8FU5DChp7uFwG0zQHGIQCoDXrQvnRYKVAmhCj_61lzRG-Dd5gdG9E/s320/spinach+salad,+deviled+eggs,+and+ff+003.JPG" width="320" /></a></div>
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next comes the big chill--for 20 minutes</div>
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I know I have mentioned before how much I love the farm-fresh eggs I can get at Whole Foods. Well, that's all the eggs I had on hand so I used them. But hard boiled is the one time that crappy old supermarket eggs are actually superior performers. Not that they taste better--but you can peel them. Fresh eggs are a disaster to peel, because the white hasn't lost moisture and structure, and still clings tenaciously to the shell. So I pressed on, knowing my eggs were going to look like they'd been nibbled on by mice.</div>
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Once the eggs were chilled, I painstakingly picked away the peel and popped the yolks out into a food mill. If you don't have a food mill, certainly you can just mash up the yolks with a potato masher or a fork. But if you do have a food mill, this is the perfect time to pull it out of the cupboard. It will produce very light, fluffy, and lump-free yolks.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQeVdJn-YJCEizgkGC6Z6c9VP1wEmXEOjChyphenhyphenKVJ6u65D07QZ5i2jSu5gV_uyD47ca4PyniIgEMNzFauX7wtIXmfH7r2cNRP6RyrEjwuYbvBCW0-S6QQJ4lVj7pUBc8JopDzDVqb7hI0-w/s1600/spinach+salad,+deviled+eggs,+and+ff+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQeVdJn-YJCEizgkGC6Z6c9VP1wEmXEOjChyphenhyphenKVJ6u65D07QZ5i2jSu5gV_uyD47ca4PyniIgEMNzFauX7wtIXmfH7r2cNRP6RyrEjwuYbvBCW0-S6QQJ4lVj7pUBc8JopDzDVqb7hI0-w/s320/spinach+salad,+deviled+eggs,+and+ff+005.JPG" width="320" /></a></div>
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this inexpensive gizmo is perfect for when you want smooth purees</div>
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with no skins, seeds, or lumps--it is especially handy with tomatoes</div>
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Since I had <b><i>The Way to Cook </i></b>out to review Julia's egg cookery, I took a look at her deviled egg recipe. She suggested adding a dollop of butter to the filling for an extra-creamy texture. Fine. I'd give it a try. I had a handful of chives from the garden, so I minced those, and threw them in with the yolks, along with salt, pepper, dijon mustard, and a bit of mayo.</div>
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a 30 second stir, and the creamy filling is ready</div>
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I put the filling into a disposable piping bag with a star tip,</div>
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but there is nothing wrong with just spooning the filling into the eggs,</div>
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the way grandma did</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2NXfiitDrj_lfbrqv7mGjlMcvqKimkq5QmrhygwAJctKXNO6JchQB8v4_xK2oXEJ25iynqzv9tZ3fR5rLaoMBx8CH7lHFQS_r-G5O2B75e9-GEcJ7lEFg8dl5xwn522AjSXLVp3mrPY/s1600/spinach+salad,+deviled+eggs,+and+ff+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2NXfiitDrj_lfbrqv7mGjlMcvqKimkq5QmrhygwAJctKXNO6JchQB8v4_xK2oXEJ25iynqzv9tZ3fR5rLaoMBx8CH7lHFQS_r-G5O2B75e9-GEcJ7lEFg8dl5xwn522AjSXLVp3mrPY/s320/spinach+salad,+deviled+eggs,+and+ff+013.JPG" width="320" /></a></div>
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pretty deviled eggs with a red bell pepper and chive garnish--</div>
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though the whites are a bit chewed up with peeling accidents</div>
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On to the salad. Fresh little leaves of spinach, which doesn't grow the way I had imagined. Instead of little clumps of spinach we have foot-high stalks festooned with spinach leaves. A little bacon never insulted a fresh spinach leaf, so I fried two strips in little lardons, or strips about a third of an inch wide. I tossed a bone-in, skin-on chicken breast on the grill, and cooked it in about 20 minutes to an internal temp of 160, then let it rest until it was cool enough to handle.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkr2AhiBseZj43BjxHwp8Kj2soKYtPy2VEeh8nSBnsi4eoRNFJdbkptmOSUFUxVeWPMvSB7oUZK4rxIwvxvq0PH0Lee-RgqX4jGCqx9uM1NSxhVzJdOhh2HwROoo4HbGkU4N3nVF9cC4/s1600/spinach+salad,+deviled+eggs,+and+ff+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkr2AhiBseZj43BjxHwp8Kj2soKYtPy2VEeh8nSBnsi4eoRNFJdbkptmOSUFUxVeWPMvSB7oUZK4rxIwvxvq0PH0Lee-RgqX4jGCqx9uM1NSxhVzJdOhh2HwROoo4HbGkU4N3nVF9cC4/s320/spinach+salad,+deviled+eggs,+and+ff+017.JPG" width="320" /></a></div>
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chicken breasts come off the grill tender and juicy when they</div>
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are protected by skin and bone</div>
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I had a red onion which is a classic addition to spinach salad, but it was pretty sharp, so I decided to cook it for just a minute in the hot dressing. The dressing is simple. Hot bacon fat, white wine vinegar, dijon mustard, salt, and pepper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcYMGWw_A13_O_TCpV-tpdnmwY26NSyFuqIwE0bOH31U0D4KZrfvrC7pYsREhmIOjc0NiZoJry_7smqvxVpZBS2jw4ZSMzK_WvmLto4qjaJpkHJr7Ghk7EwsUJj323Nv8NL4g1YBtrono/s1600/spinach+salad,+deviled+eggs,+and+ff+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcYMGWw_A13_O_TCpV-tpdnmwY26NSyFuqIwE0bOH31U0D4KZrfvrC7pYsREhmIOjc0NiZoJry_7smqvxVpZBS2jw4ZSMzK_WvmLto4qjaJpkHJr7Ghk7EwsUJj323Nv8NL4g1YBtrono/s320/spinach+salad,+deviled+eggs,+and+ff+020.JPG" width="320" /></a></div>
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wilting the onions for a minute will take away some of the bite</div>
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For another little update, I candied a few pecans with melted sugar, a bit of cayenne pepper, and a bit of curry powder. I also had some dried tart cherries on hand, so I tossed in a few of those. Dried cranberries and uncandied pecans would work as well. I had some blue cheese in the fridge as well, which contrasted nicely with the sweet fruit. The final salad came together in minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96DgTgDIuWBhXr1kCmXJn3sfdZMna1fSxzymkbrcAaxnYdS0Q4sLCB8-aLtv7eAymdLcB99AHF2Wf6RgGPEYpTTp5EHzXNXYIrfBzWhIBBYm_cnBaaEioZQUlPeW2fsCzNW16_rYpJiU/s1600/spinach+salad,+deviled+eggs,+and+ff+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96DgTgDIuWBhXr1kCmXJn3sfdZMna1fSxzymkbrcAaxnYdS0Q4sLCB8-aLtv7eAymdLcB99AHF2Wf6RgGPEYpTTp5EHzXNXYIrfBzWhIBBYm_cnBaaEioZQUlPeW2fsCzNW16_rYpJiU/s320/spinach+salad,+deviled+eggs,+and+ff+021.JPG" width="320" /></a></div>
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a little grilled garlic bread and dinner is ready--</div>
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I should have put an egg on the plate...</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com1tag:blogger.com,1999:blog-8671220320949423714.post-88852779639855853422012-05-02T14:41:00.000-04:002012-05-02T14:47:52.306-04:00the garden experimentsIt's already summer here in South Carolina, and that means fresh, local shrimp. And as you can see from the photo, the garden is going nuts. So, for me that meant a fresh Caesar salad with spiced shrimp. I'm not a fan of most Caesar salads at casual restaurants, because they are usually a sad combination of bottled dressing, bagged croutons, and cheap parm. Add some overcooked shrimp to the equation and you are likely north of 10 bucks for something that is mediocre at best. Made from scratch with quality ingredients, and Caesar salad becomes something altogether different. I headed out to the garden and picked some romaine leaves, washed them, wrapped them in some paper towels, and tossed them in the fridge to crisp.<br />
<br />
In my opinion, store-bought croutons are an abomination, and home made ones are very easy to do. I bought a small loaf of sour dough bread, removed the crusts, and cubed it into fairly large cubes. I also sliced up two cloves of garlic and put them in about 4 tablespoons of olive oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEico79UlLPSN7tQ3BfyFCWO75QlDMPQaddwBj9GsudRHosGCa6FOR_4iSKRRBeHMRCW3zrI0G-XQn5O9e_PiNRcphc0vRFQrNUPEicc-dY8iYGPA92VdMQrECXvAJH5dqLY1FXFtTpI7E8/s1600/Caesar+salad+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEico79UlLPSN7tQ3BfyFCWO75QlDMPQaddwBj9GsudRHosGCa6FOR_4iSKRRBeHMRCW3zrI0G-XQn5O9e_PiNRcphc0vRFQrNUPEicc-dY8iYGPA92VdMQrECXvAJH5dqLY1FXFtTpI7E8/s320/Caesar+salad+001.JPG" width="320" /></a></div>
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about 15 minutes in a 350 degree oven will begin to toast the bread</div>
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While the bread toasted in the oven, I threw together the dressing. It is traditional to toss the dressing ingredients one at a time with the romaine lettuce, but I just tossed everything into the blender to make things even easier. The blender will also emulsify the dressing more efficiently than a hand-toss, making a creamier dressing. For the two of us, I used one egg that I had boiled for one minute. That will barely begin to set the white, making for a creamier dressing. To that I added the juice of one lemon, about a teaspoon of anchovy paste, a half a tablespoon of Worcestershire sauce, a pinch of salt and a few grinds of fresh pepper. Then I added about three tablespoons of olive oil and blended it all together, until I had a nice creamy dressing. What about the garlic? I sometimes find the taste of raw garlic a bit overwhelming, so I had a different plan to bring that classic flavor into the mix. Once I had infused the oil with the garlic, I drained the oil into a hot pan to fry the croutons, and tossed the peeled shrimp with the garlic slices and a couple big pinches of red pepper flakes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeJgOGr46E-bksfmVOr5tXR0iW3kZwPadAk0O9yYM8pzhzD95eDmh4L-HTqx6CDyxazGfmbkyjO4p0pLOT5w1_6iOR_7doCtYbiBB8qCyMjskrNzj3TvHXQjLOVedi81pwnKvaZXAxRM/s1600/Caesar+salad+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeJgOGr46E-bksfmVOr5tXR0iW3kZwPadAk0O9yYM8pzhzD95eDmh4L-HTqx6CDyxazGfmbkyjO4p0pLOT5w1_6iOR_7doCtYbiBB8qCyMjskrNzj3TvHXQjLOVedi81pwnKvaZXAxRM/s320/Caesar+salad+003.JPG" width="320" /></a></div>
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it only takes about 30 minutes to infuse the shrimp with garlic and pepper</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzpf-r6P1vOOm7ML_9fTaNBY3bhQGvOIgK4IrEeVOcm39YG18IvcrQWpDcm8CvAX8-Y19-25nGo_QZ0IFav4PmtgH0QV2EuF2e-jaLmdUtsvGDEih_NkQsOVctlwpcCdiAkwDJoeH9lo/s1600/Caesar+salad+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzpf-r6P1vOOm7ML_9fTaNBY3bhQGvOIgK4IrEeVOcm39YG18IvcrQWpDcm8CvAX8-Y19-25nGo_QZ0IFav4PmtgH0QV2EuF2e-jaLmdUtsvGDEih_NkQsOVctlwpcCdiAkwDJoeH9lo/s320/Caesar+salad+005.JPG" width="320" /></a></div>
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in the mean time I fried the croutons in the hot garlic oil</div>
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Toasting the croutons in the oil took about 10 minutes, and I had fresh, crisp little cubes of bread. The shrimp cooks extremely quickly as well. I lowered the heat under the same pan that I toasted the bread in, and sauteed the shrimp very gently, just until the were opaque, about 7 or 8 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEife_NSvlnoMC7V3hBuiahWtGP3TI1JqBvpptMAH-A84e_MUlWejAkoZmCPsH5akDIWknv4WFMhvFF2CRY8ywP3moPGSVraEsx1jSVVOJfipM0oyX_qJthJAmnuwHn6SSdNkfPgRaWsPhk/s1600/Caesar+salad+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEife_NSvlnoMC7V3hBuiahWtGP3TI1JqBvpptMAH-A84e_MUlWejAkoZmCPsH5akDIWknv4WFMhvFF2CRY8ywP3moPGSVraEsx1jSVVOJfipM0oyX_qJthJAmnuwHn6SSdNkfPgRaWsPhk/s320/Caesar+salad+008.JPG" width="320" /></a></div>
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a gentle heat will assure both that the shrimp won't toughen </div>
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and that the garlic won't burn</div>
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Both the beauty and the danger of cooking seafood, particularly delicate
shellfish like shrimp and scallops is that they can go from perfectly
cooked to overcooked in less than a minute. Remember that they will
continue to cook from residual heat, and take them off the fire as soon
as they have just turned opaque.</div>
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From there, it's merely a matter of tossing the torn romaine with about 1/2 a cup of freshly grated parmesan cheese, the shrimp, croutons, and the dressing, and you have a delicious, light summer dinner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lj-jiIT7-2RJharJ86oVr-29Ghdopaq3-xaYeIJnEWKI_imMay6kpORLq_4M41P35gntW45hPU0mJSP5Ka7rLyPbyRnNnMHMyqNYS20WBwX1wJSbDErfZfdRRJcFJgWWj3WUQCbNVRQ/s1600/Caesar+salad+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lj-jiIT7-2RJharJ86oVr-29Ghdopaq3-xaYeIJnEWKI_imMay6kpORLq_4M41P35gntW45hPU0mJSP5Ka7rLyPbyRnNnMHMyqNYS20WBwX1wJSbDErfZfdRRJcFJgWWj3WUQCbNVRQ/s320/Caesar+salad+013.JPG" width="320" /></a></div>
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a refreshing, light mid-week dinner that is cheaper and likely</div>
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tastier than what you can get at your neighborhood restaurant</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-2396272559738176642012-04-28T23:06:00.000-04:002012-06-22T09:29:37.819-04:00the lazy cookI have been MIA for the past few weeks because we've had an early start on summer here, and that means a lot of tossing a steak or chop on the grill and fixing a simple side, like potato salad or pasta or greens. And that makes for pretty boring blogging. But...I'm posting a few pics of our little garden Jim puts the veggies on steroids with Miracle Grow, and I am going to have to do some serious cooking if I am going to keep up. Some pics:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XSAxP4oOotATkiWv8-DoFIIMP0NORixdP1iKgYjocdos6oavtWD5s13nTnpVdtYFD7bQRHxx9lsqwPwfYbqBiIHpYl_psKiZooTV3nIVxiddfNqr9wQ9WgiYdxNu9qw5CBsdgzVJ36I/s1600/fish+curry+and+garden+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XSAxP4oOotATkiWv8-DoFIIMP0NORixdP1iKgYjocdos6oavtWD5s13nTnpVdtYFD7bQRHxx9lsqwPwfYbqBiIHpYl_psKiZooTV3nIVxiddfNqr9wQ9WgiYdxNu9qw5CBsdgzVJ36I/s320/fish+curry+and+garden+001.JPG" width="320" /></a></div>
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rainbow chard, spinach, peas, two varieties of thyme, and chives</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIIrxQx2a7Bi93qproqwmBrA4ntJ2EeUWhAdAyg_va6HdMmAYA1WRk0MmxPpThQuZlXAjqM8MPRec49JYgVjHDLThCxGe0pzBOBTsPqTj6B5cm6OveCl2lHCJryNGhY9nyHonYHbFLmQ/s1600/fish+curry+and+garden+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIIrxQx2a7Bi93qproqwmBrA4ntJ2EeUWhAdAyg_va6HdMmAYA1WRk0MmxPpThQuZlXAjqM8MPRec49JYgVjHDLThCxGe0pzBOBTsPqTj6B5cm6OveCl2lHCJryNGhY9nyHonYHbFLmQ/s320/fish+curry+and+garden+002.JPG" width="320" /></a></div>
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parsley, sage, chives, thyme, rosemary; peas and spinach in the background</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5miCsuFK42_BkwGVxtvI0kMJj8oPhwmSMoPNE0JKNiGlJBBHCaYu7Y58yAYtv9-t6lVbZNr2DXn6I5165lKiqm8uXVyjWFdAaL9hePWs60JfZHh9YzKIx7jy_PQ9QSQT74LHRgCmDVSU/s1600/fish+curry+and+garden+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5miCsuFK42_BkwGVxtvI0kMJj8oPhwmSMoPNE0JKNiGlJBBHCaYu7Y58yAYtv9-t6lVbZNr2DXn6I5165lKiqm8uXVyjWFdAaL9hePWs60JfZHh9YzKIx7jy_PQ9QSQT74LHRgCmDVSU/s320/fish+curry+and+garden+003.JPG" width="320" /></a></div>
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squash, peppers, tomatoes, and romaine</div>
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I am going to be a very busy girl. The romaine and chard need to be harvested and now. So one of our first garden veggies made it into tonight's fish curry.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mBobERR8MgdyCl_UwuKAvcCnKlJMtkYoKpgsoU43YGlGBajrlHnqwRw7TSTxV0I4PAkwNokMzr2jBmb1TkC9_84iJEe_3lyrWLcWxEI4pl8pZEJZbhFZmxco-tbVq8bGO7368CEs3Xw/s1600/fish+curry+and+garden+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mBobERR8MgdyCl_UwuKAvcCnKlJMtkYoKpgsoU43YGlGBajrlHnqwRw7TSTxV0I4PAkwNokMzr2jBmb1TkC9_84iJEe_3lyrWLcWxEI4pl8pZEJZbhFZmxco-tbVq8bGO7368CEs3Xw/s320/fish+curry+and+garden+006.JPG" width="320" /></a></div>
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look at the monstrous size of that rainbow chard leaf--</div>
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I used just one for the curry</div>
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Tonight's curry had chard, onion, bunapi mushrooms, aromatics, talipia, and shrimp. Which is the great thing about a curry--it can take in a great variety of flavors--what you have on hand. There is no reason to squint over long, complicated recipes and scour Asian markets for exotic ingredients. If you really want to make an authentic Indian or Thai curry, sure. If you want to make Saturday night dinner, scour your fridge and the local supermarket. The only fairly unusual ingredient I used tonight was bunapi mushrooms. Those made the list because Whole Foods happens to carry them, and I love their silky texture and pretty shape. When I'm in WF, I buy some, and figure something to do with them later. So they were in the fridge. At the grocery store today, talapia was on sale, and it looked good. The shrimp were pricey, but local and fresh, so I bought just a few to up the interest in the dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicoV06zsfEAGlTkh0gQL-odO3MQqcHkpNHaCgXwegjnw3Xd9nmCmKAv77V5bHvn8r95kMN3ZZV2aTKrExpRFew2LTcafjt7e_A8Al1YE6iDJgcuspccGRgxp13N0pGRQeGizupVQrFTvY/s1600/fish+curry+and+garden+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicoV06zsfEAGlTkh0gQL-odO3MQqcHkpNHaCgXwegjnw3Xd9nmCmKAv77V5bHvn8r95kMN3ZZV2aTKrExpRFew2LTcafjt7e_A8Al1YE6iDJgcuspccGRgxp13N0pGRQeGizupVQrFTvY/s320/fish+curry+and+garden+009.JPG" width="320" /></a></div>
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grated lemon grass and ginger from the freezer and a dollop of curry paste,</div>
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along with kaffir lime leaves I also keep in the freezer along with a frozen hot pepper</div>
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from last year's garden, the mushrooms from the fridge;</div>
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onion and chard from this year's garden</div>
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Okay, I had to go to the store for the fish, but then I also had to go to the store for milk. And, the idea for the curry actually happened at the store, when I saw that talipia was on sale. It is always a good idea for a lazy cook to work backwards into a meal from what is on hand. Much easier than spending an hour looking for a recipe, laboring over an ingredient list, and then falling to pieces when they're out of fresh fennel and curly endive, and the red snapper looks four days old. Believe me, I have seen women standing at the fish counter, clutching their lists, eyes brimming with tears. It is those moments that make the existence of hamburger helper possible. It is wise to become the sort of cook, lazy or not, who laughs at the very idea of hamburger helper. But I digress.</div>
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Curry is simple to make. Everything goes into the pot. I admit, not all at once if one wants superior results, but one pot nonetheless. First a small glug of oil goes into a hot pan, then the aromatics--to bloom, which is chef-speak for "smell good"--then the veggies, in the order of how long they take to cook. Once the veggies wilt a bit, the liquid is next. In this case that was coconut milk, but if you are counting calories it could have as easily been a little water, or canned tomatoes. If your sauce of choice is yogurt, add that last over low heat, after everything including the fish is cooked. It will separate, and make a very unappealing though perfectly edible sauce.</div>
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those blooming aromatics take just a minute or two to become fragrant</div>
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veggies into the pool--they're pretty before they wilt,</div>
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but they taste better after</div>
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coconut milk and then fish go in--fish a few minutes before the shrimp--</div>
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keep this on a low simmer and make sure the rice is cooked</div>
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Damn! You forgot the rice. No worries. Just take the curry off the heat and cook the rice. When the rice is done, reheat the curry for a minute or two, and serve.</div>
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oops; forgot the cilantro garnish. no matter, I added a handful</div>
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to the pot at the very end of the simmer, so the flavor was there</div>
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And that is the final word for lessons in being a lazy cook and a happy eater at the same time. It doesn't matter that you forgot the final fillip of garnish or left the rolls in the oven until the smoke alarm went off. Things will still taste good, and even if they don't, never apologize. It just embarrasses others, and another meal is less than a day away.</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-65491416181601621152012-03-25T18:16:00.001-04:002012-03-25T20:33:07.158-04:00when breakfast makes a simple, delicious dinnerI wanted something quick, easy and tasty the other night, so I started rifling around in the fridge. I found wonderful farm-fresh eggs, which is a good start. There was bacon, some fresh goat cheese, a couple of green onions, shitake mushrooms, and a bit of arugula that needed to be used. What could be easier than an omelet and a lightly dressed salad for a weeknight meal?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6cMJeZ96ARL4XURdtfmzQundoolAO3AyolGKRX3ws6M31Wx77dyLUEF66fvlQ_5TwG3izRr5ox34hyPEF7emzNvTyVQWTBHWltezDxW_nqzoWVlCzobJ0mvqdEZpWNFEc1_FSzlCr_w/s1600/omelet+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6cMJeZ96ARL4XURdtfmzQundoolAO3AyolGKRX3ws6M31Wx77dyLUEF66fvlQ_5TwG3izRr5ox34hyPEF7emzNvTyVQWTBHWltezDxW_nqzoWVlCzobJ0mvqdEZpWNFEc1_FSzlCr_w/s320/omelet+001.JPG" width="320" /></a></div>
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Goat cheese adds a creamy tang to an omelet</div>
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All that's really needed to make an omelet, of course, is eggs. But I like to add half a tablespoon of cream, salt, pepper, and a few grates of nutmeg.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cjyBeDmQhKrqIHGa0SNpjZE8gsX7_vtwtYws7tPQgv27TQqb09uBPw0JwQ2WEHMnG3q5mrEXNMUB7-k1_z2fk6WyLKkGa15uRPPNhNhsyspUUU0auNxvH8JqyOjeW2_RjHn2rjR1yhk/s1600/omelet+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cjyBeDmQhKrqIHGa0SNpjZE8gsX7_vtwtYws7tPQgv27TQqb09uBPw0JwQ2WEHMnG3q5mrEXNMUB7-k1_z2fk6WyLKkGa15uRPPNhNhsyspUUU0auNxvH8JqyOjeW2_RjHn2rjR1yhk/s320/omelet+004.JPG" width="320" /></a></div>
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the egg mixture just before I beat the tar out of it</div>
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A whisk will get the job done, but I like the eggs to be fully incorporated, and to add a little air for lightness. The local farm eggs I get from Whole Foods are worth every penny. But there is one thing about very fresh eggs. The whites resist incorporation. So going after the mixture with an <a href="http://www.amazon.com/Miallegro-9080-Immersion-Stainless-Attachment/dp/B00275T6YC/ref=sr_1_18?ie=UTF8&qid=1332709894&sr=8-18">immersion blender</a>, which is a very handy kitchen tool, mixes them in a trice. It's also very handy to have to puree soups and blend sauces.</div>
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I started the bacon, just two slices cut into lardons, crisping in the pan. Once they were crisp, I pulled them out, and I sauteed the mushrooms and green onions for a few minutes in the bacon fat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cKhAbYDaFoXdb6oEaGeaF_TEQitqMYYCBM3xjZBXTUNkrweXfxFhGm8YHl5lvP3Zrry3iuwRWlSu01SeOsRucjjGBNUgHk0CwWbkP3zDAKbR4mUT_pz0Or1FES-NjZ42GZfjIuA_RNI/s1600/omelet+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cKhAbYDaFoXdb6oEaGeaF_TEQitqMYYCBM3xjZBXTUNkrweXfxFhGm8YHl5lvP3Zrry3iuwRWlSu01SeOsRucjjGBNUgHk0CwWbkP3zDAKbR4mUT_pz0Or1FES-NjZ42GZfjIuA_RNI/s320/omelet+006.JPG" width="320" /></a></div>
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there's my mineral pan again--as you can see, it's getting been getting a work-out</div>
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Then I put in the greens just until they were wilted. With a non-stick pan, which a well-maintained mineral pan is, the entire operation is a one-pan meal. Though I love Julia Child's method of cooking omelets very fast over very high heat, it goes too fast if you are going to add a fair amount of filling. So I kept the pan over medium heat.</div>
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the eggs begin to bubble and set immediately</div>
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For less than a minute, I lifted the edges of the omelet, and tilted the pan a little to let the uncooked eggs slip onto the pan's surface. Then I laid the fillings across the omelet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjseFtjVbu1CCGVO8Cu6RY5GbG5Te1C2tp2J6TJHa-4J5mEKJLE0ZNFx4ZgHGReFXVFev0m-goG90nuohPQXMmhPQWRUkuxs-k76r0XHIZiqWjCiCjS4vDSvcRgwHqxhPgq8QjWsx-euYo/s1600/omelet+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjseFtjVbu1CCGVO8Cu6RY5GbG5Te1C2tp2J6TJHa-4J5mEKJLE0ZNFx4ZgHGReFXVFev0m-goG90nuohPQXMmhPQWRUkuxs-k76r0XHIZiqWjCiCjS4vDSvcRgwHqxhPgq8QjWsx-euYo/s320/omelet+010.JPG" width="320" /></a></div>
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a quick fold, and dinner is ready</div>
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the warm omelet and a little salad of frisee and little</div>
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yellow plum tomatoes was a very satisfying dinner</div>
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I was surprised the the omelet had browned so much in such a short time, but I suppose it has something to do with the cooking properties of the pan. The eggs weren't overcooked at all. Makes me want to make a croque-madame sandwich, but I guess I'll save that for some other time.</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-69601517067397394782012-03-19T09:09:00.000-04:002012-03-19T09:19:21.781-04:00shrimp fra diavoloItalian for "brother devil", fra diavolo sauce is just about anything you want to make it, as long as it has some kick to it. Wiki says, according to Mario Batali, it is an Italian American dish, rarely seen in Italy. They don't know what they are missing. It's a simple dish to make, full of fresh herbs, tomatoes (in my version) and spicy hot red pepper flakes.<br />
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I went to Whole Foods the other day, and they had some beautiful fresh South Carolina shrimp. I was mourning the end of the supply of Honeycrisp apples, and so I decided to console myself with some of those shrimp, but they were pricy. So I wasn't going to do a shrimp boil, turning pounds of spiced shrimp out onto a paper-covered table, as much as I'd like to. I ended up with about 2/3 of a pound for two people. Jim has a big appetite. A half a pound would probably do for two if neither one of you is inclined to consume inordinate amounts of pasta.<br />
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The sauce has quite a few ingredients, but once they're assembled, it comes together in about a half an hour. I used hot red pepper flakes; garlic; sliced shallots; chopped canned tomatoes; fresh oregano, basil and parsley; a little dry vermouth (my go-to for white wine in cooking); and dried linguine for the pasta.<br />
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Muir Glen fire roasted chopped tomatoes with no added salt</div>
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is one of my favorite pantry staples--not that I avoid salt,</div>
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I just like being in control of how much there is, and when it's added</div>
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The shrimp get tossed with the red pepper flakes and a pinch of salt, then get tossed in a sizzling skillet with a glug of olive oil. I use tender loving care with shrimp, cooking them first just until they are barely done--beginning to turn pink and lose their translucence. Perfectly cooked shrimp are a wonder. Overcooked shrimp are rubber erasers. I err on the side of caution. Carry-over heat will continue to cook them when they come out of the skillet, and they will cook a little more when you toss them in the sauce and pasta to heat them up.</div>
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shrimp are ready to come out of the pan when they are</div>
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just beginning to turn pink and opaque</div>
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The remainder of the sauce comes together while the shrimp rest. I sauteed the sliced shallots for a few minutes, then added in the minced garlic. I think the easiest ways to mince garlic in through a garlic press, or to grate it on a microplane grater. Chopping garlic with a knife is a chore. It sticks to the knife and the pieces are unevenly sized. Besides, having a good <a href="http://www.amazon.com/Kuhn-Rikon-Epicurean-Garlic-Press/dp/B0000CD0HX/ref=sr_1_1?ie=UTF8&qid=1332162302&sr=8-1">garlic press</a> will dissuade you from using that jarred stuff. It just doesn't taste the same. And, yes, I have a jar of chopped garlic in my fridge I have called on in emergencies, but it's so old I think it needs to be carbon-dated.</div>
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the aromatics take just a short saute</div>
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then in goes the about half a cup of wine, the tomatoes, </div>
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and the oregano--use dried if you don't have fresh--and now's<br />
the time to taste for salt</div>
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I have so much fresh oregano in my garden it boggles the mind. It's like mint--it takes over, and I'm not sure it's the case in colder climates, but here in zone seven it grows all year long.</div>
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Cook the pasta in rapidly boiling salted water until it is just barely al dente--in other words, a little bit under-cooked. And don't worry if the sauce seems a little thin. Adding the slightly undercooked pasta to a slightly watery sauce is a great way to get very flavorful, perfectly cooked pasta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgv-Iu5jgTHtn92arMu2ofrsFPd71x1YKN_2updKi7sSth4Cf94on2hTUWcVvnVvh9he1sn-jscgIfp6MEscxC7tR614LHQiVKKxn5q-6IkJNlhnLpWY4W89OW9y13nh_9llThin_xo4/s1600/shrimp+fra+diavlo+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgv-Iu5jgTHtn92arMu2ofrsFPd71x1YKN_2updKi7sSth4Cf94on2hTUWcVvnVvh9he1sn-jscgIfp6MEscxC7tR614LHQiVKKxn5q-6IkJNlhnLpWY4W89OW9y13nh_9llThin_xo4/s320/shrimp+fra+diavlo+019.JPG" width="320" /></a></div>
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The pasta, chopped parsley, and shrimp go in the sauce for </div>
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a minute or two, to warm the shrimp and infuse the pasta with the sauce</div>
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I put the fresh basil on top, to be stirred in with the hot</div>
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pasta, so it stays as fresh as possible</div>
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No Parmesan on this dish, I suppose because the Titans of Italian cooking say no cheese with seafood. But, hey, if you want a bit of parm, who's to know? I adore Alfredo with crab, lobster or shrimp, and that's loaded with cheese. But this dish is a lot healthier, easy to make, and satisfying to eat. Ciao!</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-62201154546738747202012-02-27T20:08:00.000-05:002012-02-27T20:08:47.129-05:00pan fired pork chops with greens and dressingI've blogged about these thick-cut pork chops before, because Jim loves them, and they can vex me, trying to keep them succulent while still cooking them through. I have stuffed them in the past with bread stuffing, or a combination of goat cheese, sun-dried tomatoes, and greens. But I have decided that splitting them to make a pocket for filling increases the risk of drying them out before the filling comes up to temp. So last week, I pan-fried them, and made rainbow chard and a dressing on the side. I started with a brine of salt, honey, orange juice, and bay leaf in water. I brined the chops for about 4 hours, then seared them off in one of my beloved <a href="http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-10-2-Inch/dp/B00462QP0W/ref=pd_sim_k_1">mineral pans</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3Gd8YNkdwPsF5S2hSh-vwxJMAq2g91RDrIKkU5DZ0A9LH5OVBUkZE5SRSzstImOXZJo2a5HFYlLsyVZJnD5QdNV8A8r2FPw9r9g_fH2-L32hnvpj_Wf6BDLdsc8n-8mdnB87uoY5JWI/s1600/i+don%27t+know+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3Gd8YNkdwPsF5S2hSh-vwxJMAq2g91RDrIKkU5DZ0A9LH5OVBUkZE5SRSzstImOXZJo2a5HFYlLsyVZJnD5QdNV8A8r2FPw9r9g_fH2-L32hnvpj_Wf6BDLdsc8n-8mdnB87uoY5JWI/s320/i+don%27t+know+019.JPG" width="320" /></a></div>
<div style="text-align: center;">
these pans really put a beautiful sear on foods--</div>
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I don't understand why they aren't in every kitchen</div>
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I made the dressing on the side. My plan was to use celery, toasted pecans, apples, sage, fresh parsley, salt, pepper, an egg, chicken broth, and some old bread that needed to be used. The veggies got sauteed in a bit of butter until they were just beginning to soften. Then everything got tossed together with an egg and enough chicken broth to make a soft dressing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02FbsI72C1MfsdpXExROdyZrlHG69OA29Vmtq8RFQVh1JRJssKLv2AY80w1FNjsnv8qUTA9sZLRDEvPjzJv-PTxNbZBD9dotFhrsnJBFolwYu5E8LZctB01CQ_CIhqjsoPcveiORZjJ4/s1600/i+don%2527t+know+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02FbsI72C1MfsdpXExROdyZrlHG69OA29Vmtq8RFQVh1JRJssKLv2AY80w1FNjsnv8qUTA9sZLRDEvPjzJv-PTxNbZBD9dotFhrsnJBFolwYu5E8LZctB01CQ_CIhqjsoPcveiORZjJ4/s320/i+don%2527t+know+004.JPG" width="320" /></a></div>
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mise en place was not en place--I forgot the apple</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfdXu5PhPUw-2rgZLPngPq5EOvYysP3v2MyY1LcSLG8f7dIwX77D74uaTH_alNps64bbUnp6bs1F7YtkuY7YcpsSS_3gYptTmMUShrjfYLJGjuCju3DkSDjdX6HK7Z5iHzaaKU9-LpGs/s1600/i+don%27t+know+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfdXu5PhPUw-2rgZLPngPq5EOvYysP3v2MyY1LcSLG8f7dIwX77D74uaTH_alNps64bbUnp6bs1F7YtkuY7YcpsSS_3gYptTmMUShrjfYLJGjuCju3DkSDjdX6HK7Z5iHzaaKU9-LpGs/s320/i+don%27t+know+010.JPG" width="320" /></a></div>
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everything ready to go, but where's the apple?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6iHGpOO-dGUA1DAXRmcd73YNvIRvCbdjcjEjh08DBdtOAiyMwbhyphenhyphenbIPop2ZXxTWnZXcP2Pzf0nkc2CVcaz7w90ZPWS10gvcgCoMpcP5ObHdndk5ubc7M21x2u6pLbPgtMacp_B74-tc/s1600/i+don%27t+know+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6iHGpOO-dGUA1DAXRmcd73YNvIRvCbdjcjEjh08DBdtOAiyMwbhyphenhyphenbIPop2ZXxTWnZXcP2Pzf0nkc2CVcaz7w90ZPWS10gvcgCoMpcP5ObHdndk5ubc7M21x2u6pLbPgtMacp_B74-tc/s320/i+don%27t+know+013.JPG" width="320" /></a></div>
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no worries, I just diced a granny smith, sauteed it in a little butter,</div>
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and mixed it into the stuffing right in the pan</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9w439GOHa95gmGXAWNGyrhxKPXSrtSyYBMsI8_ItFN8NCb0uDY8ugyFU3XO8R28FyBJXGfiJhtrJOkF3SdtvxtTApzkoeUFVDFOfXEE95iMlrnDQuFTPPhVaXPLMTaJ2aYpjX0VXvkv4/s1600/i+don%27t+know+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9w439GOHa95gmGXAWNGyrhxKPXSrtSyYBMsI8_ItFN8NCb0uDY8ugyFU3XO8R28FyBJXGfiJhtrJOkF3SdtvxtTApzkoeUFVDFOfXEE95iMlrnDQuFTPPhVaXPLMTaJ2aYpjX0VXvkv4/s320/i+don%27t+know+014.JPG" width="320" /></a></div>
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I had some rainbow chard in the fridge, as well as some mushrooms and shallots. Sounded like a perfect side for a Southern pork chop dinner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAyTG9QQGHDXJCpJ14QRla5ujB0GHWIe3PE97Xdm7HRiyyd8ZJTuWx1sKkH2Fi44dHK8lhsx9ni_H1QiNjYoGOu0tm79y92ojhvDHETC_BWhxUaOsDL-k5o0YixvcPzITCSXGOd9cSYo/s1600/i+don%2527t+know+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAyTG9QQGHDXJCpJ14QRla5ujB0GHWIe3PE97Xdm7HRiyyd8ZJTuWx1sKkH2Fi44dHK8lhsx9ni_H1QiNjYoGOu0tm79y92ojhvDHETC_BWhxUaOsDL-k5o0YixvcPzITCSXGOd9cSYo/s320/i+don%2527t+know+028.JPG" width="320" /></a></div>
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it probably doesn't get much more Southern than this,</div>
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though I didn't have any fatback in the greens</div>
<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-1107209668132606592012-01-22T13:34:00.000-05:002012-05-28T10:17:42.205-04:00wedding soupLong a treat widely available up north and on the east coast, I assume because of the presence of Italian populations, wedding soup is something I haven't seen anywhere down south. There are several different versions on various recipe websites, but I used to eat my favorite version in a dive restaurant in Erie, and I wanted to try to replicate, and improve on, the way they made it.<br />
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I started with the meatballs</div>
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I made a panade of a couple of slices of bread, some crushed fennel seeds, red pepper flakes, garlic, salt, and about a half a cup of milk, all ground up in the food processor. To that I added some sweet Italian sausage, mixed it all up, and rolled little meatballs about three quarters of an inch in diameter. Someone asked me how I keep the size so consistent--a small melon baller and a cup of water. Scoop a dollop of meat in the melon baller, round the top, and dump the little meatball on the baking sheet. After about every third meatball, swish the melon baller in the water, washing away residue that can make the meatballs stick. </div>
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rolling the little meatballs was a bit tedious, but I </div>
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knew I would have enough to freeze some for later</div>
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The meatballs baked in a 350 oven in about twenty minutes. For aromatics, I sauteed diced onion, and carrots cut into matchsticks. The carrots could just as easily been diced, but I like the look of the matchsticks, and I don't care for big bites of cooked carrot. Besides, I have a handy little tool that shaves the matchsticks right off the carrot. It looks like a vegetable peeler with teeth.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezfhFCVxxAx66sAjP2mOCSU5zsD7bKLDkJoZs2KSfrlD-jVxMJjm3sT5zVHn-ejn2ncgG_Z6Z5V2HY0Rq7j-49PGTum10ErKBamuiXUy9Ncp-rCqc2AT2QsSIo5ACxgjvWqg2WpVkKgw/s1600/Italian+Wedding+soup+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezfhFCVxxAx66sAjP2mOCSU5zsD7bKLDkJoZs2KSfrlD-jVxMJjm3sT5zVHn-ejn2ncgG_Z6Z5V2HY0Rq7j-49PGTum10ErKBamuiXUy9Ncp-rCqc2AT2QsSIo5ACxgjvWqg2WpVkKgw/s320/Italian+Wedding+soup+006.JPG" width="320" /></a></div>
<div style="text-align: center;">
I lightly sauteed the vegetable in olive oil before adding the broth</div>
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Sauteing the veggies first is really just habit. They could have just as easily been simmered in the broth--the soup cooks long enough for them to soften. For broth I used my new favorite, outside of homemade stock--Swanson no salt-added cooking stock. It has a clean flavor, and I love being able to control the salt level myself. Along with the broth, I added about a cup of vermouth, and a boneless, skinless chicken breast, which I cooked at a bare simmer, and took out as soon as it hit an internal temperature of 165. Chicken breast can get tough and dry if it is cooked too long. It took about 20 minutes to cook through. I took the breast out of the stock, added about two cups of water to the broth, and added in a half a cup of orzo pasta--the little pasta shaped like grains of rice. Any small pasta shape would work. The addition of water assures that the pasta won't soak up all the broth. I brought the heat up to medium hi, and while the pasta cooked, I shredded the chicken breast to be stirred in at the last minute. As soon as the pasta was al dente, I stirred in a full bag of arugula.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfqHFjJhs_oC0bmVHafg9Yn9foO-Y0UGnrsORfsEMTZU5pzXvd8kcSAZfNAPXKLyrPZMRghRc7EAnfOcdGPjD5_RDkNXb5QvlTOaTEwOkh8x4WY_73tJempCCVHahTh3kU0L4KwVPo3M/s1600/Italian+Wedding+soup+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfqHFjJhs_oC0bmVHafg9Yn9foO-Y0UGnrsORfsEMTZU5pzXvd8kcSAZfNAPXKLyrPZMRghRc7EAnfOcdGPjD5_RDkNXb5QvlTOaTEwOkh8x4WY_73tJempCCVHahTh3kU0L4KwVPo3M/s320/Italian+Wedding+soup+007.JPG" width="320" /></a></div>
<div style="text-align: center;">
looks like a lot of greens, but they cook down a lot--</div>
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spinach would work, too, but I like the spicy bite in arugula</div>
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The greens cook in about two minutes. After they cooked down I added about a third of my meatballs, and the shredded chicken. I tasted for salt, added a bit, and served.</div>
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<div style="text-align: center;">
this is a pretty soup hearty enough to make a meal</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com1tag:blogger.com,1999:blog-8671220320949423714.post-9756236413934483982012-01-15T17:45:00.000-05:002012-01-15T17:45:23.906-05:00cioppinoItalian influenced seafood soup fits right in with my food goals for the new year. I want foods with more veggies, more seafood, simple preparations, and big, bold flavors. And seafood soup checks that list off in every aspect. Veggies? Check. Tomatoes, onions, shallots, garlic, peppers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqWk_OLy2bhosTjAzpei3tqfSf2Eu53eM4ASr4JRQ0yGjcsuCz0pNUqlaD3-b0FlD-K8gXn13Tj-VQtHvyn5WX4SHOLY2VlCWitie1jCkpae2D8GMx4wUzeClj9iNbrAlzSiLpDpRJrc/s1600/cioppino+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqWk_OLy2bhosTjAzpei3tqfSf2Eu53eM4ASr4JRQ0yGjcsuCz0pNUqlaD3-b0FlD-K8gXn13Tj-VQtHvyn5WX4SHOLY2VlCWitie1jCkpae2D8GMx4wUzeClj9iNbrAlzSiLpDpRJrc/s320/cioppino+001.JPG" width="320" /></a></div>
<div style="text-align: center;">
a quick saute of the veggies builds a base for the soup</div>
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<br /></div>
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I happened to have some cooked garden tomatoes from last summer in the freezer, though canned tomatoes would work as well. But I have to admit that there is nothing quite like the flavor of home-grown tomatoes in January. A little thyme, some dried tarragon, ground fennel seed, orange zest and juice, some red jalapeno, and a dash of salt and pepper rounded out the broth, which I thinned with a bit of seafood stock, available at most groceries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gkeIlDLT4bVj841TTteZB1MlZGDma8JGd3EvfrB6qk7IASZ2ihlnBlxw-XxKbkUkad3WEL-3hiLSfmg4bCe3q55rB5kRA7nUbor3FZDjoiSGcgTmjou8KMY8-n85iAx3kMFQEcmVbxM/s1600/cioppino+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gkeIlDLT4bVj841TTteZB1MlZGDma8JGd3EvfrB6qk7IASZ2ihlnBlxw-XxKbkUkad3WEL-3hiLSfmg4bCe3q55rB5kRA7nUbor3FZDjoiSGcgTmjou8KMY8-n85iAx3kMFQEcmVbxM/s320/cioppino+005.JPG" width="320" /></a></div>
<div style="text-align: center;">
tomato soup of the gods, slightly spicy with peppers, rich with vegetables,</div>
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and scented with orange and fennel</div>
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All I needed was some seafood to round things out. I wanted some mussels, but the ones at the grocery didn't look that great, so I settled for scallops, shrimp, and flounder. The beauty of cioppino is that what goes in just needs to be fresh. Doesn't matter what it is. Mussels, clams, fish, shrimp, crab. Who cares? Whatever looks good rules the day. The end result? A fragrant, rich, tomato broth brimming with tender seafood that takes just minutes to prepare.</div>
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the seafood poaches to perfection in the broth in just minutes over very low heat</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-51916471308563937422012-01-08T16:01:00.002-05:002012-01-08T16:01:37.601-05:00praise for the braise<div class="separator" style="clear: both; text-align: center;">
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A braise does three things, particularly for the lazy cook. It provides a nearly hands-off cooking method, lends tenderness to sometimes finicky large cuts of meat, and it makes its own sauce. Jim loves pork, but pork sometimes frustrates me. Either it is too fatty or not fatty enough, depending on the cut. And it can become dry and flavorless, if it is overcooked. So I was intrigued when I saw Debbie Mazar's husband Gabriella cooking a pork loin braised in milk the other day on the cooking channel. A little research lead me to believe that they may have fudged the results a little on the show, because the traditional pork braised in milk results in an odd curdled sauce that I suspect is an acquired taste. But I haven't had anything resembling a milk gravy in years, so I thought I would take a whirl at making my own version, hoping for a result similar to what I saw on the show--a tender sliced pork roast with a creamy, silky sauce.<br />
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My first departure was the cut of meat, but that was just the product of a poor selection of roasts at the grocery store, and no desire to tack a trip to another store onto my errands. The store had one pork loin roast, and one pork butt roast. The butt roast was a bit smaller, and looked better, so it won. The result would be that the meat wouldn't be as pretty when sliced, and there would be more fat to contend with in the sauce.<br />
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the pork roast needs a heavy coating of salt and pepper, </div>
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best added about an hour ahead of time</div>
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The braise starts with some oil to brown the roast, along with some aromatics. In this case I used sage and rosemary that are still hanging around in the garden (very mild winter here so far) along with a few cloves of garlic, skins and all. The sauce gets strained, so there's no need to get fussy with the herbs.</div>
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nothing could be simpler than tossing whole herbs in a pot</div>
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browning the pork roast is not necessary, but it does add</div>
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flavor and color</div>
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Once the pork was browned off, I added a cup of white wine, a couple cups of chicken stock, and the lid. Then the pot went into a 275 degree oven to be neglected for the next two or three hours. About 30 minutes before we wanted to eat, I quartered some baby dutch yellow potatoes (my current favorite for grilling and pan frying), some onion, sweet baby bell peppers, and a yellow squash. I browned the potatoes a bit first, then just added in the rest of the veggies along with some salt and pepper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsa_Fce4XCXEpSOyl1J6c6pKUAiAnMFggprcLsyNgshO5ELdsh_X52Mse-4ymFguRpZoDoejKG9QP86-c9U0WA3dhAj4Nr-dL4jSrMLdSGnNxkQqPEKdRkfvAIwfqFJ4SrvMluAZS4YdA/s1600/braised+pork+roast+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsa_Fce4XCXEpSOyl1J6c6pKUAiAnMFggprcLsyNgshO5ELdsh_X52Mse-4ymFguRpZoDoejKG9QP86-c9U0WA3dhAj4Nr-dL4jSrMLdSGnNxkQqPEKdRkfvAIwfqFJ4SrvMluAZS4YdA/s320/braised+pork+roast+006.JPG" width="320" /></a></div>
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my mineral pan is starting to look like a real cook uses it--</div>
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the uglier it gets, the more non-stick it gets</div>
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I pulled the roast out of the oven, put it on a board to rest while the veggies cooked, and strained the braising liquid into a <a href="http://www.amazon.com/Gravy-Fat-Separator-Measuring-Cup/dp/B001TAKBSG/ref=sr_1_8?ie=UTF8&qid=1326055806&sr=8-8">gravy separator</a>, a ten dollar tool that is unsurpassed at getting excess fat out of pan drippings. I think I've had mine for twenty years or more. Once I got rid of the excess fat, I put the pan dripping back in the pot, and over high heat to reduce them a bit. I made a slurry of a couple of teaspoons of flour and a cup or so of whole milk, cut the heat off under the reduced drippings, and added the slurry to the pot, stirring it and letting it simmer in the residual heat of the cast iron roaster. The result was a delicious silky sauce for the roast. If you want to cut the calories, just reduce the defatted drippings and call it a day.</div>
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a yummy dinner with the side benefit of tender pork left over </div>
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for sandwiches</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-64786457511668029122012-01-03T15:57:00.000-05:002012-01-03T15:57:05.787-05:00I love this soup<div class="separator" style="clear: both; text-align: center;">
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Pho. It's my favorite soup. The flavors are clean and enticing, it comes together in minutes, it is low in calories, high in interest, and satisfying any time of the year. I like mine the best with beef, but chicken or shrimp are also excellent. I haven't tried a vegetarian version, but I have no doubt it would be excellent. Just for the record, there's no way my version is authentic, and I don't care. It's tasty, easy to prepare, and gorgeous to look at. My first experience with this soup was in a Lubbock, Texas defunct doughnut shop that an immigrant couple had converted into a Thai eatery. The soup was delicious, cheap, and addictive.<br />
<br />It starts with beef broth that is infused with aromatics. Here I used cinnamon sticks, Szechuan peppercorns, star anise, and galangal root, which is a spicier cousin of ginger.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-MU0nCqLg8TANI6DCXlkKDq_mJ3iqft994ExXph6unk-YqPw60cbwEyAt5qk8IPU8JH6eKxO-kFa0XIbct3yi9N_KCXw_BMi4Uqdsae3RncxNPZqvjDWMbHRp6VjqSWzQXJgFDyek-A/s1600/pho+and+misc+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-MU0nCqLg8TANI6DCXlkKDq_mJ3iqft994ExXph6unk-YqPw60cbwEyAt5qk8IPU8JH6eKxO-kFa0XIbct3yi9N_KCXw_BMi4Uqdsae3RncxNPZqvjDWMbHRp6VjqSWzQXJgFDyek-A/s320/pho+and+misc+005.JPG" width="320" /></a></div>
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infusing the broth with warm spices takes about fifteen minutes</div>
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This is an ideal soup for a busy weeknight. While the broth infuses with the aromatics, the veggies can be prepped. I use broccolini, green onion, bean sprouts, and hot red pepper along with very thin slices of beef.</div>
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that's cilantro in the far right corner--it goes in at the last minute</div>
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So, the drill is soak the rice noodles (oops, forgot to take a pic) in hot water while the broth is steeping with the aromatics. Slice the veggies and meat, drain the aromatics out of the broth, and put the green onion, hot pepper, and brocollini in the pot.</div>
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once the brocollini turns bright green, add the soaked noodles,</div>
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the beef, and a drizzle of sesame oil if you have it</div>
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Everything will be cooked in about five minutes. Season for taste with salt, and add the bean sprouts and cilantro. Ladle everything into big bowls. I like to garnish with chopped peanuts for flavor and crunch, which is certainly not traditional. The upshot--a delicious soup in under 30 minutes.</div>
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yum--I love this soup</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-4098279279130947232011-12-22T09:39:00.002-05:002011-12-22T21:13:55.309-05:00the boring chicken breastThere may be no edible canvas more blank than the boneless, skinless chicken breast. Presented naked, it is a dieter's purgatory, big on pious self-deprivation and void of succulence and inspiration. It is very easy to overcook, becoming somehow simultaneously like sawdust and rubber.<br />
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Which is why I am so attracted to it. I consider it the gauntlet that has been thrown down before those who think themselves reasonably good cooks. I long to make it taste good, exude juice and succulence, and attract the appetite of the most persnickety eaters. (Of course, that last bit won't happen, because I have not gone gluten-salt-fat-yeast-soy-dairy-wheat-meat-allium free.) I have cooked chicken breast sous vide, simmered it, and stir fried it. I have sauteed it, baked it, and fried it. I've beaten it with a mallet, stuffed it, smothered it, and drowned it in a brine. So yesterday, I decided to go a little retro on it, and make a chicken cordon bleu. The things I like about stuffing chicken breast with a filling are the flavor the filling brings to the meat, and the pretty presentation that results. <br />
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slicing open the breasts like a book and pounding them thin isn't an exact science--</div>
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the tears and irregularities will disappear with cooking</div>
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Cordon bleu consists of layering thin chicken breasts with ham--in this case I used prosciutto-- and some sort of swiss cheese. I had a bit of Gruyere and some baby swiss on hand, so I used that. Spreading the chicken first with a bit of dijon mustard adds some additional flavor.<br />
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oops, I forgot the mustard, which I realized when I prepared to bread the rolls,</div>
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so I added the mustard to the beaten egg wash used to coat the rolls</div>
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A great hint for holding rolled chicken breast together is to roll them in plastic wrap, twist the ends tightly to create a cylinder, and place them in the freezer for about 30 minutes to set up. No toothpicks required.</div>
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plastic wrap helps to make uniform rolls</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFwTQJ5Y3gh6-PBNtGbtD41WjLTJNBfBX_L95mVzdwBxVjnrorPSfzAZmHvLFcQDu_89jt59Y6P_j9G56Iji5Rpz4M_XHMx7hzyWB5XYGciUvUecy7p6aQrmVs4h3NieynNA58Fnpl5g/s1600/chicken+cordon+blue+plus+misc+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFwTQJ5Y3gh6-PBNtGbtD41WjLTJNBfBX_L95mVzdwBxVjnrorPSfzAZmHvLFcQDu_89jt59Y6P_j9G56Iji5Rpz4M_XHMx7hzyWB5XYGciUvUecy7p6aQrmVs4h3NieynNA58Fnpl5g/s320/chicken+cordon+blue+plus+misc+008.JPG" width="320" /></a></div>
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breading setup--flour, seasoned with salt and pepper,</div>
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beaten egg, and panko breadcrumbs mixed with a bit of melted butter,</div>
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thyme, salt, and pepper</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2W2PnYnHQBTgjKoJcUblxzh1kmfTUdegS4cZQkj9y0agp5nK_IjqHf_DqZ984MM3hU-SHiALEnyAEAr_ewg5R443NagLlt2myWkCgMDXR44T7bd_mrQ9Mr3bdqyliNab5e6XXRg95bz0/s1600/chicken+cordon+blue+plus+misc+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2W2PnYnHQBTgjKoJcUblxzh1kmfTUdegS4cZQkj9y0agp5nK_IjqHf_DqZ984MM3hU-SHiALEnyAEAr_ewg5R443NagLlt2myWkCgMDXR44T7bd_mrQ9Mr3bdqyliNab5e6XXRg95bz0/s320/chicken+cordon+blue+plus+misc+011.JPG" width="320" /></a></div>
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the stint in the freezer makes breading very easy</div>
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I like to cook chicken breasts at fairly low temperatures, in this case 325, which doesn't do much for browning, so I browned the rolls off in a lightly oiled skillet prior to baking them in the oven. An alternative would be a short run under the broiler to brown the tops.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwANFZRdO7dAgARXFhyphenhyphenTsNJSKij23jSEsEzeMBPlLXjfUVLDNIEzaAw3XFzA1TpBxd5TO88bToHGRdKthNiwbRm6YtbXVTGUsiM0Y4K1Nxis3N0DnNLGBH5eiop8rADFBvJhk2fUbhic/s1600/chicken+cordon+blue+plus+misc+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwANFZRdO7dAgARXFhyphenhyphenTsNJSKij23jSEsEzeMBPlLXjfUVLDNIEzaAw3XFzA1TpBxd5TO88bToHGRdKthNiwbRm6YtbXVTGUsiM0Y4K1Nxis3N0DnNLGBH5eiop8rADFBvJhk2fUbhic/s320/chicken+cordon+blue+plus+misc+013.JPG" width="320" /></a></div>
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about a minute a side over medium heat browned things up nicely</div>
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in my beloved <a href="http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-10-2-Inch/dp/B00462QP0W/ref=sr_1_1?ie=UTF8&qid=1324605320&sr=8-1">mineral pan </a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEiCyO_akWDBi3egDJmemM9IReAWee1bsRHMfctN5ndWu-7CVNU5nRIy8GrpCkNTkcOTPoSHpviW1NEMuBjsZjBChI5PsO7UiojurwlkUTSJ-tRPSYUpVhMega5sSWp_Ff_S8SMklz4E/s1600/chicken+cordon+blue+plus+misc+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEiCyO_akWDBi3egDJmemM9IReAWee1bsRHMfctN5ndWu-7CVNU5nRIy8GrpCkNTkcOTPoSHpviW1NEMuBjsZjBChI5PsO7UiojurwlkUTSJ-tRPSYUpVhMega5sSWp_Ff_S8SMklz4E/s320/chicken+cordon+blue+plus+misc+015.JPG" width="320" /></a></div>
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about 30 minutes in the oven produced lovely, well-cooked chicken--</div>
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though a little cheese oozed, it didn't affect the final dish</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixS7XcFY5R2PUs5FU5_jTy3ZHTbrKUqFSu6i1RdwX0ofCT9imCBEFoXUuyAx0z3cKjYDHuIqkkRUgPSOR-hBWhJBZ3a5VnPqKo6o9HdQ4n4TZBGdcaMG5ozz65VkM_w4VnuTWv0wuwSLg/s1600/chicken+cordon+blue+plus+misc+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixS7XcFY5R2PUs5FU5_jTy3ZHTbrKUqFSu6i1RdwX0ofCT9imCBEFoXUuyAx0z3cKjYDHuIqkkRUgPSOR-hBWhJBZ3a5VnPqKo6o9HdQ4n4TZBGdcaMG5ozz65VkM_w4VnuTWv0wuwSLg/s320/chicken+cordon+blue+plus+misc+022.JPG" width="320" /></a></div>
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cordon bleu, served here with a little chicken jus, and </div>
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green beans with mushrooms and garlic</div>
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I made the jus with a bit of <a href="http://www.amazon.com/More-Than-Gourmet-Demi-glace-16-Ounce/dp/B0010OOLOQ/ref=sr_1_1?ie=UTF8&qid=1324605703&sr=8-1">chicken demi-glace</a>, white wine, a little water, and a bit of <a href="http://www.amazon.com/Eden-Agar-Flakes-1-Ounce-Package/dp/B001IZICMO/ref=sr_1_3?s=grocery&ie=UTF8&qid=1324605804&sr=1-3">agar agar</a> to thicken it slightly and give it a silky body (salt and pepper, as well, of course). Both the demi-glace and the agar agar are a couple of my favorite shortcut ingredients that I always have on hand. </div>
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This old-school dish was delicious, moist, and tasty.</div>
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<button class="blogg-button"></button></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com2tag:blogger.com,1999:blog-8671220320949423714.post-51093380105789486162011-12-16T10:09:00.002-05:002011-12-16T10:09:43.427-05:00viva pepperoni!I am a big fan of Top Chef, which may be a "duh" sort of statement, since I am obsessed with cooking, and that is the best cooking show on TV. I was thinking about something new to cook for dinner the other day, and an episode from last season popped into my head. Mike Isabella had made a sauce with pepperoni that had everyone excited. I thought I would give it a go, adding shredded chicken and serving it over pasta.<br />
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For two people, I sweated about three ounces of pepperoni in a skillet over low heat, just until it gave up its fat and began to crisp. Then I added some sliced mushrooms, red pepper flakes, sliced garlic, and a bit of salt, cooking them until they were fragrant.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_9Mnk2Nyp_4AZfYPf8OAYdJQ7VoN5yca0JuAa0RgeCo5ZJR0pZwtxuBMApEi4nBAeWXom3AfCnHKM6Lcvc70gmsEf0Twc3i6oc-saMD83BCGqFPAaiNl5rQrMh5jhB8v9tUN_Dg6sCQ/s1600/shrimp+with+peanut+sauce+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_9Mnk2Nyp_4AZfYPf8OAYdJQ7VoN5yca0JuAa0RgeCo5ZJR0pZwtxuBMApEi4nBAeWXom3AfCnHKM6Lcvc70gmsEf0Twc3i6oc-saMD83BCGqFPAaiNl5rQrMh5jhB8v9tUN_Dg6sCQ/s320/shrimp+with+peanut+sauce+014.JPG" width="320" /></a></div>
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the pepperoni didn't give off a lot of fat, so I just</div>
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used what was in the pan to saute the mushrooms and garlic--</div>
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if there had been more fat, I would have drained off </div>
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all but a teaspoon or so</div>
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<br />Into that fragrant concoction, I added a 14 ounce can of diced tomatoes, breaking them up a bit with a fork, thinning them with a bit of chicken broth, and bringing them up to a simmer. It was a great medium for poaching a chicken breast. I added the breast whole, to make sure it cooked gently, and didn't dry out; turning it a few times as it cooked, which took about 20 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg06LgeUwJNwTeOpJZgTmsorfG009zJJ8-U9nOYgDt9hpWQKBzzQuFvToW-YyBr_rrCXvZABOko42fWMXIQxW3ifZgyCS44KWiGvS6aQf8kXeHJU8K4tEvVGBUL-yXxCCI3kdWENNwao5o/s1600/shrimp+with+peanut+sauce+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg06LgeUwJNwTeOpJZgTmsorfG009zJJ8-U9nOYgDt9hpWQKBzzQuFvToW-YyBr_rrCXvZABOko42fWMXIQxW3ifZgyCS44KWiGvS6aQf8kXeHJU8K4tEvVGBUL-yXxCCI3kdWENNwao5o/s320/shrimp+with+peanut+sauce+016.JPG" width="320" /></a></div>
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white chicken meat is very lean and dries out quickly--</div>
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it should be cooked with gentle heat, just until done</div>
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After the chicken breast was cooked through, I pulled it out, shredded it with a couple of forks, and tossed it back in the sauce, simmering everything for a few minutes to combine the flavors while my pasta finished cooking. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVoqNY_z-aDskW4ceRbq52F6FHRnFMWuJEmrbUKHiw5oBsxm6RKjNOn1ucF8QtQKC0mngXK4KrKuqSWxYjVRN4F0S9VWIwCHeqhPXxQnJ90N8RMixHyX9C8ozSjzsOUdU2MYo4Teo_WQ/s1600/shrimp+with+peanut+sauce+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVoqNY_z-aDskW4ceRbq52F6FHRnFMWuJEmrbUKHiw5oBsxm6RKjNOn1ucF8QtQKC0mngXK4KrKuqSWxYjVRN4F0S9VWIwCHeqhPXxQnJ90N8RMixHyX9C8ozSjzsOUdU2MYo4Teo_WQ/s320/shrimp+with+peanut+sauce+021.JPG" width="320" /></a></div>
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This is a hearty sauce, perfect for a satisfying winter meal,</div>
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relatively low in fat, and high in lipocenes from the tomatoes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduYZz433b7LlsRJONAE8RssTfznMjGfk_2kZbtZfZ8yA2TI89GtAPnXrg-xsBVHOB0IflLLC0cFs5Vk-_SAiLYBg9jSHFrRdosxZmrYHbzVZqoWQKCwmKXpbpQouCQqClDyAtRiFKxNg/s1600/shrimp+with+peanut+sauce+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduYZz433b7LlsRJONAE8RssTfznMjGfk_2kZbtZfZ8yA2TI89GtAPnXrg-xsBVHOB0IflLLC0cFs5Vk-_SAiLYBg9jSHFrRdosxZmrYHbzVZqoWQKCwmKXpbpQouCQqClDyAtRiFKxNg/s320/shrimp+with+peanut+sauce+024.JPG" width="320" /></a></div>
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adding the barely al-dente pasta to the sauce to finish cooking it</div>
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will combine the flavors and help the sauce cling to the pasta</div>
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Adding a bit of Parmesan and chopped parsley to the dish brightens everything up, and adds a fresh dimension of flavor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcBUYIMv8ThRl3s704pQqGqsQf6AA9skfUYollTxHYH9vW8CWSFsKF-lUannKDJFsD4TsVGJ2OSs7dmbpEubbX_wG_9Ot380_FlSOAgS5evNen5B9PxI0PECV6ITufI1TZmen44kmLbQ/s1600/shrimp+with+peanut+sauce+025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcBUYIMv8ThRl3s704pQqGqsQf6AA9skfUYollTxHYH9vW8CWSFsKF-lUannKDJFsD4TsVGJ2OSs7dmbpEubbX_wG_9Ot380_FlSOAgS5evNen5B9PxI0PECV6ITufI1TZmen44kmLbQ/s320/shrimp+with+peanut+sauce+025.JPG" width="320" /></a></div>
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the end result--another one of my favorite outcomes--</div>
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a full meal from one pan (okay, two--one for sauce, one for pasta)</div>
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I've come to realize that I tend to sprinkle fresh herbs on many of my finished dishes. Usually parsley, basil, or cilantro; sometimes chives or chopped sage, maybe some fennel fronds or even celery leaves. The finishing herb dusting has become a bit of a no-no in high-end chef circles, but I am not a chef, high-end or any other sort. I like the brightness fresh herbs bring to the dish, in both color and flavor. They add some nutritional value, and make food look more appealing. My rules are to not get too carried away, and to make sure the herb compliments the food underneath it. So I am going to continue to sprinkle away, whether Gordon Ramsey wants me to or not...</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-90483131741493077712011-12-15T18:20:00.000-05:002011-12-15T18:20:00.283-05:00a quest for avoiding the deli counterJim is a professional sandwich consumer. Not complicated sandwiches, mind you. Just sandwiches. Usually turkey with some kind of cheese on a decent bread. Have you seen the prices of meat at the deli counter? It's an outrage. So, with him off for the rest of the year, and grazing around the kitchen, I have been looking for ways to put back a supply of sandwich meat. I baked a ham earlier this week and after the dinner it was prepared for, I sliced the leftovers very thin, and froze 3 pounds of vacuum-sealed lunch meat. Tonight I wanted to try my hand at some cheap beef, and see if I could make it juicy and tender, and suitable for several lunches down the road. Toward that end, I decided to fiddle around with a cooking method for eye of round that I saw in Cook's Illustrated.<br />
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Eye of round is a notoriously easy piece of beef to turn into a block of dry, unpalatable, tough meat with very little flavor. So the first step in the cooking process was a 24-hour dry brine in a healthy dose of salt, which adds flavor and helps retain moisture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fMUga3cjoeRoN_RiDpbtQzq6TOfEFu-Uc2lSfQKdLeRG3D2BmUcdU0I1dMGOd750TMd6y-I7ggBP0BoOK2b6C3KbVXsVrtGxDHq2EAQJqMWkXjoDDnCMVuGKU8thxMuSzVDfrt_CHu8/s1600/slow+roasted+beef+and+german+potato+salad+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fMUga3cjoeRoN_RiDpbtQzq6TOfEFu-Uc2lSfQKdLeRG3D2BmUcdU0I1dMGOd750TMd6y-I7ggBP0BoOK2b6C3KbVXsVrtGxDHq2EAQJqMWkXjoDDnCMVuGKU8thxMuSzVDfrt_CHu8/s320/slow+roasted+beef+and+german+potato+salad+001.JPG" width="320" /></a></div>
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after a good salt scrub, the roast gets coated with black pepper</div>
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After 24 hours in the fridge, I seared the roast off in a skillet, skewered with it a <a href="http://www.amazon.com/Maverick-Remote-Check-Wireless-Thermometer-Probes/dp/B00004SZ10/ref=sr_1_7?ie=UTF8&qid=1323988590&sr=8-7">probe thermometer</a>, which allowed me to monitor the internal temp without opening the oven door, and placed it in a 225 degree oven, for a very low-heat roast. CI suggests cutting off the oven heat when the roast hits 120, and letting the roast continue to cook in the the slowly cooling oven. That scared me, because I know from experience that there is a tremendous amount of thermal gain, so I cut off the oven heat at 115. Good thing I was paying attention. In just 20 minutes, the roast hit 130 degrees. I yanked it out of the oven and set it on the counter. It finally stopped gaining temp at 138 degrees, which in my book is pretty much in medium territory--not medium rare. I let it rest for another 20 minutes, then sliced very thin slices.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGXOBrG3mKhyphenhyphenEj33als5ixcNVT09O60XMkJj02R3xQ2aOCBB3BtUVumayAgBZIi1lmZZVZQujhTPJkE4cJ2-Wr7xB59kCSrDtR6TDgYKNHwXRPhQ6DN9Cap3PnmtALJiQ8f89Mev7tVY/s1600/slow+roasted+beef+and+german+potato+salad+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGXOBrG3mKhyphenhyphenEj33als5ixcNVT09O60XMkJj02R3xQ2aOCBB3BtUVumayAgBZIi1lmZZVZQujhTPJkE4cJ2-Wr7xB59kCSrDtR6TDgYKNHwXRPhQ6DN9Cap3PnmtALJiQ8f89Mev7tVY/s320/slow+roasted+beef+and+german+potato+salad+009.JPG" width="320" /></a></div>
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the meat was juicy and tender, just a little too done--</div>
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I would use this method again</div>
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So the roast was a partial success. We would like more rosy pink than we got. Next time, I would cut off the heat when the roast hits 100 degrees, or maybe even 95 degrees. We have a newer, well-insulated oven, and I'm pretty sure that the residual heat would bring the roast up to<i> my</i> target of 130 degrees. There is no good cooking without experimentation...</div>
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While the roast cooked, I made a warm German potato salad to go along side beef sandwiches on onion rolls, with a horseradish cream sauce. If you aren't familiar with German potato salad, it is a vinegar-based warm salad with no mayo in sight. It has a tangy bite, and new potatoes with bits of sauteed veggies, bacon, and a few handfuls of chopped green onion and parsley for garnish. Like American potato salad there are nearly as many<a href="http://www.foodnetwork.com/search/delegate.do?fnSearchString=german+potato+salad&fnSearchType=site"> recipes</a> for it as there are cooks, so it's easy to poke around the web until you find one you like. But, the basics start with sauteing some bacon cut into little chunks and putting some little new potatoes on to boil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0oJZB0rXFOrUvW5ZIDUlRyYTvoNPi-wbhDPUkoM93Stv8gd032suwC2Z2yBP_QZjAO58EHMzkvt9Xm6laeayHYNjfeQ0XUFlTvwSUbi2dQe7-NXqsDJKOIsrdxGYCm2nGGak2pbox6J8/s1600/slow+roasted+beef+and+german+potato+salad+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0oJZB0rXFOrUvW5ZIDUlRyYTvoNPi-wbhDPUkoM93Stv8gd032suwC2Z2yBP_QZjAO58EHMzkvt9Xm6laeayHYNjfeQ0XUFlTvwSUbi2dQe7-NXqsDJKOIsrdxGYCm2nGGak2pbox6J8/s320/slow+roasted+beef+and+german+potato+salad+003.JPG" width="320" /></a></div>
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you know bacon is done when you start to see small foaming bubbles</div>
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(using my French steel pan here--I swear, <i>NOTHING</i> sticks)</div>
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Bacon comes out, and veggies go in. In this case I used red onion, diced celery, and a hot chile.</div>
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no harm in varying your veggies, but onion is really a must</div>
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While that cooks just until the veggies are beginning to soften, it is time to scream in pain. The potatoes should be sliced while they are still piping hot. That way they will soak up all the lovey dressing. Do it. Pain is good for you. Once you have burnt the skin off of your finger tips, toss about a quarter cup of vinegar and a quarter cup of water into the veggies, along with a heaping teaspoon of sugar, and some salt and pepper. If you want a silkier sauce, stir a teaspoon of corn starch into the water before you add it to the skillet. I don't think it is necessary, but it is certainly an option. Drop the bacon back in the sauce, dump it over the steaming potatoes, and stir.</div>
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some fresh green onion adds some brightness--I add it</div>
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right away, then toss in some parsley after the salad has cooled a little</div>
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If you have leftover potato salad, just warm it up in the microwave a bit before you serve--it's just so much better a little bit warm.</div>
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beef--it's what's for dinner</div>
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how come I don't sound like Robert Mitchum when I say that?</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-3445246853495222292011-12-13T15:46:00.000-05:002011-12-13T16:11:48.459-05:00shrimp with peanut sauceI love the taste of peanuts in savory dishes. I sprinkle peanuts on my Pho, even though it certainly isn't traditional. I ask for extra peanuts for my pad thai, and I inevitably ferret out any peanut dishes if we visit a Chinese joint. Needless to say (though I am going to go ahead and say it), I love Asian noodle dishes with peanut sauces. Most often found dressing cold noodle salads, peanut dressings tend to be strongly flavored with a nice balance of sweet, hot, and savory-- I also think they posses an abundance of <a href="http://en.wikipedia.org/wiki/Umami">umami</a> flavor.<br />
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I like peanut sauces in hot stir fries--also not traditional--particularly with shrimp and chicken. I tend to make my peanut sauces by nosing around in the cabinet and fridge for flavors that go well with peanut butter, and I always use chunky because I like the added texture. On this dish I made the peanut sauce with grated ginger, fresh garlic, hot red chile paste, chunky PB, soy sauce, Chinese black vinegar, a dash of sugar, sesame oil, and a bit of water to thin it out. It pays to taste your sauce carefully as you go and add ingredients in small increments, until you like what you taste. In the past I have used lime juice, coconut milk, fresh hot chiles, five spice powder, worcestershire, lemon grass, mirin, tamari, and fish sauce--don't worry--not necessarily all at the same time. If anyone wants the specifics for a decent recipe, <a href="mailto:gail.prather@hotmail.com">email me</a>, and I will spell out the details.<br />
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The shrimp got marinated for about 20 minutes in coconut milk, ground cumin and coriander, fresh ginger and lemongrass, and fresh hot chiles.<br />
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shrimp only need a few minutes in a marinade, particularly if</div>
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there is an acid in it, which will begin to "cook" the meat</div>
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Next came the veggie prep. I had fresh sweet pepper, bean sprouts, red onions, cilantro, and frozen peas. I also had <a href="http://en.wikipedia.org/wiki/Shimeji">bunapi mushrooms</a>, which I found in the crisper drawer three days later, so they got sauteed with some peas for another meal.</div>
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when doing a quick stir fry, prepping ahead is essential<br />
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shrimp are the first in the hot tub</div>
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then onions and peppers</div>
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and finally the sprouts, peas, and cilantro,</div>
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which should just be warmed through--still nice and crunchy</div>
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Finally, the shrimp goes back in. Did I mention that I boiled up some noodles to serve with this dish? I used Udon noodles, but any sort of noodle would do. Rice would be nice, as well. If you are using noodles, toss the noodles with a few generous dollops of the peanut sauce., and serve the stir fry on top. It makes for a prettier presentation. If you are using rice, add the sauce to the stir fry.</div>
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another scrumptious retreat from the usual holiday season fare</div>
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</div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-38192536368008343072011-12-07T15:27:00.001-05:002011-12-07T16:08:08.264-05:00satisfying soupI've blogged about soups before, and I think they are a great meal option any time of the year, but during the holiday season, I think they're essential. 'Tis the season of overeating, after all, and finding ways to make light but satisfying meals during the food marathon that starts with Thanksgiving and doesn't let up until the new year can preserve both your sanity and your waist line. <br />
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This soup is the bastard child of two Italian soups--tortellini soup and pasta fagioli. I love the tender bite of tortellini simmered in broth, but if soup is going to be the main course, and a mostly vegetarian course as well, I favor the rich flavors and hearty texture of pasta fagioli. I say "mostly" vegetarian here because I start the soup with chicken broth, but veggie broth would work as well. Since I don't have any chicken stock in the freezer, I used the new Swanson unsalted cooking stock, which is not half bad. I like being able to control the salt in each recipe. I also added a dollop of chicken <a href="http://www.amazon.com/More-Than-Gourmet-Demi-glace-16-Ounce/dp/B0010OOLOQ/ref=sr_1_2?ie=UTF8&qid=1323290640&sr=8-2">demi-glace</a>, which I keep on hand in the freezer all of the time. It adds a bit of body and richness to just about anything chicken.<br />
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The soup took about thirty minutes to make, starting with softened onions and garlic, sauteed in a bit of olive oil.<br />
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onions and garlic, sauteing in oil--never a bad place to start</div>
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Into the onion mixture went some oven-dried tomatoes I had on hand from last summer, but half a can of chopped tomatoes would work as well. To that I added the broth and the demi-glace, a bay leaf, some salt and red pepper flakes, and a 14 ounce can of drained and rinsed small white beans, which have a very creamy texture. </div>
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tomatoes enrich the broth and bring some welcome acid and sweetness</div>
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While it simmered, I opened some fresh cheese tortellini, of the store-bought variety. Some day I will try my hand at making tortellini, but it won't be for Tuesday night soup. They simmered over medium low heat for about 10 minutes.</div>
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just before the tortellini were cooked, I added a big handful of arugula</div>
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I had arugula in the fridge, but any green would do--spinach, kale, mustard greens... If you are using a hardier green, you might want to add it at the same time as the tortellini. While everything finished simmering, I toasted a little garlic toast made easy. I whack a couple of garlic cloves and let them infuse in a bit of olive oil before I start any of the rest of the meal prep. Then I just paint some on one side of slices of good rustic bread, and toast them in the toaster oven. They are a perfect side with soup.</div>
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a delicious meal that is a refuge from the excess of the season</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-39354217804418164912011-12-03T09:08:00.001-05:002011-12-03T10:19:11.965-05:00holiday practice run<div class="separator" style="clear: both; text-align: center;">
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I know you will have lots of sympathy for me when I tell you that I needed to make a practice run at Christmas dinner in order to write my newspaper column for next week. No one should be forced to eat prime rib twice in one month.<br />
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I was in the grocery store, and saw a little single-rib standing rib roast. I suppose to be accurate, I do need to call it by its correct name--it wasn't a "prime" cut, it was the much more readily available, and less shockingly expensive, "choice". In fact, it was on sale for $6.49 a pound, which made it very affordable. I brought it home, wrapped it in cheesecloth, and set it on a small rack on a dish in the fridge to dry age it a bit. Dry-aging at home is a trick Jim and I first tried a few years back after seeing Alton do it, and surprisingly, it does make quite a difference. The meat, after four or five days in the fridge, takes on density and suppleness that you just don't see in a roast straight out of it's cellophane prison.<br />
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dry-aged roast--I should have taken a before pic for a comparison,</div>
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but <i>my</i> well-aged brain doesn't think that quick any more</div>
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The best way to cook a standing rib roast has to be one of the most contentious cooking topics under discussion out in cyberspace. High heat first, then low. Low heat first, then high. How low? 175, 200, 250, 275... How high? 400, 425, 450, 475, 500. Or, 350 steady on. High heat all the way. Sear first, don't sear. Simple seasoning with salt and pepper. Complicated marinade or rub. There is even a Paula Deen method that involves cooking the roast for an hour on 350, turning off the oven, and letting the roast sit in the unopened oven for another three hours. Though that method has its advocates, I doubt I will ever try it, because when I am cooking a grand roast dinner, I don't really have the time to tie up my lone oven for four solid hours.</div>
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Since I had a very small roast, I opted for scoring the fat (for more surface), searing it first (just the top, not the sides) and convection cooking it at 250 degrees. With the roast at 2/12 pounds, that took about an hour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UEt1hnO5O8OKP3rGhSnBpfIaqKpsK7m7YuRzGwMNESO4Ln-0KUaxAhtQHn8sIIRJCkkb-C6ER11gwH3ZGwnYTsgqXDRtpOV0Y0yoEnm9k6_wXZf39T_XtmjjzE_AsSyXeuz7ZjiJn4Q/s1600/Standing+rib+roast+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UEt1hnO5O8OKP3rGhSnBpfIaqKpsK7m7YuRzGwMNESO4Ln-0KUaxAhtQHn8sIIRJCkkb-C6ER11gwH3ZGwnYTsgqXDRtpOV0Y0yoEnm9k6_wXZf39T_XtmjjzE_AsSyXeuz7ZjiJn4Q/s320/Standing+rib+roast+005.JPG" width="320" /></a></div>
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it took about 10 minutes to sear off this small roast, and start</div>
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the browning process-- a large roast will take a few minutes more</div>
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I like the sear, rather than the blast in a very hot oven, because it browns the surface rather than heating the entire roast like a scorching oven would. After the sear, I coated the meat with a wet rub of garlic, rosemary, salt, pepper, and olive oil. I settled on a 250 degree oven because it was gentle enough to keep the meat nice and pink throughout, but not so gentle that I was going to spend most of the afternoon babysitting a roast. And babysitting it is. Temperature is everything if you want rosy pink, juicy meat. If you prefer gray shoe leather, then wander off and read Anna Karenina, by all means.</div>
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The correct temperature to take it out of the oven for medium rare is also a contentious point. In my opinion, most of the recommendations, both on the web and in cookbooks, skew too high. I have settled on between 110 degrees and 118 degrees for beef, depending on the cut. If there is no bone, I skew toward the lower end, because the meat has less protection from the heat. If it is on the bone, I tend to land between 115 and 118, depending on the size of the cut. For this small roast, 118 was the magic number. Yes, I know. When you look in any cookbook, medium rare clocks in at 135 to 140. Well, the issue that never seems to get addressed is thermal gain during the rest. And a roast needs a rest out of the oven. You would too, if you just spent a few hours in a 250 degree sauna. After a thirty minute rest, my little roast had made its way all the way up to an internal temperature of 136 degrees, which is perfect.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOpM6uqpBCXgqm9AOZwYJq5VPtWx53zlyM-toenzLo1EslJarZzK6bxYv-wO3GEd7IbiAwifdZBttgjp7VCDxh6FN26m4DWjAfaX92buZNcPzXtQ3VdCYByr0FS6Qmky6vXfIC6S_aQ4A/s1600/Standing+rib+roast+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOpM6uqpBCXgqm9AOZwYJq5VPtWx53zlyM-toenzLo1EslJarZzK6bxYv-wO3GEd7IbiAwifdZBttgjp7VCDxh6FN26m4DWjAfaX92buZNcPzXtQ3VdCYByr0FS6Qmky6vXfIC6S_aQ4A/s320/Standing+rib+roast+010.JPG" width="320" /></a></div>
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my resting roast, foil removed for portrait sitting,</div>
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surprisingly brown on the sides after a low temp cooking. </div>
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I think that the convection action really aids browning</div>
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While the roast recovered from its ordeal, I made some popovers, along with a jus, or thin gravy if you aren't Frenchified. I want to burst another little myth out there in cooking land. It is common for recipes to admonish cooks that whatever pan or cups they are cooking their popovers or Yorkshire puddings in must be smoking hot before the batter is added, or they won't puff. Well, I have done it both ways, and it's utter poppycock. I think, the only real differences between a popover and a Yorkshire pudding are that Yorkies are always made with beef fat from a roast, and usually cooked in one big piece, often right in the roasting pan. Popovers can use any sort of fat, and are usually individual servings.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLfksdi7F80teTvUA3eUOoHoh9xB0YAf1Gh2FvJAFtziOXzKbUqPHLcnSvezGrnARo9KrxSJMcrK-2gbcj7ZoiwMFb76M7GAOwhse8dTvAzjfcSXIH9AfVFJClwEJzt1-CDoBBlavKrg/s1600/Standing+rib+roast+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLfksdi7F80teTvUA3eUOoHoh9xB0YAf1Gh2FvJAFtziOXzKbUqPHLcnSvezGrnARo9KrxSJMcrK-2gbcj7ZoiwMFb76M7GAOwhse8dTvAzjfcSXIH9AfVFJClwEJzt1-CDoBBlavKrg/s320/Standing+rib+roast+012.JPG" width="320" /></a></div>
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popovers, started in a room-temperature pan--</div>
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if that isn't puffed, I don't know what is...</div>
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Taking the popovers out of the oven a few minutes before they are done, poking a couple of holes in them with a skewer, and putting them back in the oven to finish browning will release some of the steam, and keep the popovers from becoming too soft and doughy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLV5EstKYoMLl87x0clWj-N-zgtOPJ2BrwVtSm5LMdUZin_3ByRnLB0Lhja_DCRFidInCzX7yCy_G9w3DVNmAXtW3OEtP0KF8IvXdsRdegymMWq4w9HQ_6C78dun_MAyIYcvKGF0Fz7c/s1600/Standing+rib+roast+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLV5EstKYoMLl87x0clWj-N-zgtOPJ2BrwVtSm5LMdUZin_3ByRnLB0Lhja_DCRFidInCzX7yCy_G9w3DVNmAXtW3OEtP0KF8IvXdsRdegymMWq4w9HQ_6C78dun_MAyIYcvKGF0Fz7c/s320/Standing+rib+roast+008.JPG" width="320" /></a></div>
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I made a broth of wine and beefstock on the stove, then added</div>
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the aromatics and what little drippings there were after the meat came out--</div>
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the addition of some agar-agar (an asian gelatin) gave it a very silky texture</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_bNByECSqLHnfflGrVBZj8beAxERyk3-Jghi4XrpH3_rKPgDtxSVLgT7dCuzPhF1nKXzCbDIUjnh3FpzLs4JWArI6y5BUg_e7GrUouweKxoxXuKYNwf6L3mwANbgWGlsqJMpv2qfxxQ/s1600/Standing+rib+roast+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_bNByECSqLHnfflGrVBZj8beAxERyk3-Jghi4XrpH3_rKPgDtxSVLgT7dCuzPhF1nKXzCbDIUjnh3FpzLs4JWArI6y5BUg_e7GrUouweKxoxXuKYNwf6L3mwANbgWGlsqJMpv2qfxxQ/s320/Standing+rib+roast+015.JPG" width="320" /></a></div>
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The roast was juicy and pink, served here with mashed peas,</div>
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a popover, and the strained jus on the side</div>
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So, with this experiment under my belt, I am entering the roast beef fray. Sear, then into a 250 oven until the roast hits 118, then at least a 30 minute rest. That's my two cents.</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0tag:blogger.com,1999:blog-8671220320949423714.post-79739503989150999052011-11-30T11:59:00.001-05:002011-12-03T11:48:48.879-05:00Californa style beef tacos<div class="separator" style="clear: both; text-align: center;">
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When I make <a href="http://blogspot.com/2010/03/home-made-stock.html">stock</a>, it always seems a shame not to use the meat that is strained away in the end, even though it has had the dickens cooked out of it. For chicken, I use mostly wings and necks, so it isn't that much of an issue. But for a beef stock, I often buy oxtails, which can be very meaty, and the beef very tender after a trip through the pressure cooker, which is my weapon of choice for producing great stocks without the interminable wait, skimming, and fussing.<br />
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I made beef stock the other day in anticipation of roasting a rib roast for Christmas (<a href="http://curiouscookinthekitchen.blogspot.com/2011/12/holiday-practice-run.html">see above</a>), and I had all of this wonderful shredded beef as a result. That sent my mind back to my favorite taco joint of all time (Chris will remember this) in Salt Lake City. Of course I can't remember the name of it because I am increasingly senile, but I certainly do remember the California-style beef tacos, which are much tastier and much lighter than those ubiquitous in most other places, featuring rubbery hamburger drowning in cheap cheese, sour cream, and iceberg lettuce. (Though I will admit that a well-prepared version of that style, minus the "rubbery" and the "cheap" does have its place in my occasional cravings.)<br />
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A California-style taco, at least to my knowledge, as well as a traditional Mexican taco, is served on a soft, fresh corn tortilla, the meat is shredded rather than ground (at least in the ones I gravitate toward), and garnished with little but some chopped onions and cilantro, along with your choice of salsa and a squeeze of lime. I had my shredded beef, but it wasn't cooked in the aromatics I prefer for tacos, so I doused it with a little of the freshly made beef broth, and added in a handful of chilis, cilantro stems, and salt to infuse the meat. (I never salt my stocks, so the meat was bland.) While that simmered, I made some <a href="http://curiouscookinthekitchen.blogspot.com/2010/02/corn-tortillas-redux.html">corn tortillas</a>, which isn't difficult, but if you buy, buy the best ones you can find. Just be warned, making a trip to the Mexican market can take longer than just making the damn things yourself.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6-wPBUZ7MKnn1tVxnETb63LGiH_hbak3slz9qZlqZthL0hS1B4keWY1gqQCipVVXp9tS1wd2C_89X0auITdZHnSGS1zB-WgHmzjwLPGV9u2fhCG8bqfOvp-kFJnNFNchjttddxWQ-Wg/s1600/California+beef+tacos+and+curried+popcorn+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6-wPBUZ7MKnn1tVxnETb63LGiH_hbak3slz9qZlqZthL0hS1B4keWY1gqQCipVVXp9tS1wd2C_89X0auITdZHnSGS1zB-WgHmzjwLPGV9u2fhCG8bqfOvp-kFJnNFNchjttddxWQ-Wg/s320/California+beef+tacos+and+curried+popcorn+007.JPG" width="320" /></a></div>
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The beauty of these tacos is their simplicity and lightness--</div>
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no fat added anywhere, and the satisfaction of spicy salsa, </div>
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crunchy onions, and aromatic cilantro</div>
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To up the nutritional punch, I made a side of black beans and veggies, with both hot and sweet peppers, onions, cumin, and cilantro.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50LwB9RINLuYQmmoWxdu1udgGErvsTad2-8jKFJhpvjKOB7ITM2o3UIVVx2K_gYHkWyIc8SHe-10CISKdmRCyjL3qqXX0orRdnNDJfsbOxtPHJPlsB4kvf5n8t8UH8ysFu2Tgb6z9xio/s1600/California+beef+tacos+and+curried+popcorn+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50LwB9RINLuYQmmoWxdu1udgGErvsTad2-8jKFJhpvjKOB7ITM2o3UIVVx2K_gYHkWyIc8SHe-10CISKdmRCyjL3qqXX0orRdnNDJfsbOxtPHJPlsB4kvf5n8t8UH8ysFu2Tgb6z9xio/s320/California+beef+tacos+and+curried+popcorn+004.JPG" width="320" /></a></div>
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no added fat here, either--I just simmered the veggies</div>
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in a bit of the beef stock, which was already defatted</div>
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Sorry for the lack of pics in this post. Several of the pics I took were too blurry to post. I am a better cook than I am a photographer. I don't know why my little point-and-shoot does great on some shots, and so terrible on others.</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com2tag:blogger.com,1999:blog-8671220320949423714.post-82096715194613447232011-11-30T10:55:00.001-05:002011-11-30T11:24:40.466-05:00savory, crunchy holiday treatDuring the holidays, when we go to parties or dinners, I like to take along a little home made treat. But cookies and candy seem problematic to me. For one thing, everyone usually has an abundance of those already, prefer their own family favorites, and they take a lot of time and labor. For the past couple of years, I have made <a href="http://curiouscookinthekitchen.blogspot.com/2010/12/keeping-with-holiday-theme.html">spiced pecans</a>, which are smoky-sweet and delicious, but good quality nuts can get expensive.<br />
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Yesterday, it occurred to me that there is a little trend going on in the celebrity chef world that I pay so much attention to. Popcorn with exotic savory flavors, either used as a garnish on a plate, or served as an appetizer. So I set out to develop a warmly spiced, slightly hot, slightly sweet popcorn that would last a couple of weeks if sealed up, and make a nice gift in a little holiday tin.<br />
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I thought that microwave popcorn would make prep super-easy. The hardest part was finding microwave popcorn that didn't have fake butter flavors, or kettle-corn flavors, or cheese flavors already added in. I finally did find a brand without added flavors, but I couldn't find any that didn't have added salt. For that, I was going to have to pop corn the old fashioned way. I settled on the plain salted popcorn, and omited added salt in my coating.<br />
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For 1--3.5 ounce bag of popcorn, I melted 4 tablespoons of butter, added 2 tablespoons of brown sugar, 2 teaspoons of curry powder, a teaspoon of chili powder, about a half a teaspoon of ground cinnamon, and few twists of fresh ground pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhqlxkgEt92CZBnPbwS4uCgmyAOWYw23DGvX4lvPNLvQZjj9wrU86M3KoBV2vDARHd0DFtc6_Llbb9xtpeQTWuLg2aH5EIbtQriUldUUQVBNz4EpbyXgOMpgr05ATr2Yb8w3SuzYCbQA/s1600/California+beef+tacos+and+curried+popcorn+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhqlxkgEt92CZBnPbwS4uCgmyAOWYw23DGvX4lvPNLvQZjj9wrU86M3KoBV2vDARHd0DFtc6_Llbb9xtpeQTWuLg2aH5EIbtQriUldUUQVBNz4EpbyXgOMpgr05ATr2Yb8w3SuzYCbQA/s320/California+beef+tacos+and+curried+popcorn+009.JPG" width="320" /></a></div>
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I cooked the spices, sugar, and butter over medium heat,</div>
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until the sugar melted and began to bubble</div>
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Once the sugar was melted, I added two teaspoons of Worcestershire sauce, and about a tablespoon of very finely chopped fresh rosemary. Don't even think about using dried--it will not taste the same, and very likely burn.<br />
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fresh rosemary leaves are stiff, and very easy to chop fine</div>
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I spread the popped corn out on a silpat in a sheet pan, picked out the kernels that didn't pop, and drizzled the spice mixture over the popcorn, stirring to get everything well coated--don't use your hands to stir unless they are made of asbestos since melted sugar is roughly the same temperature as molten lava. That went into a 250 degree oven for 20 minutes to dry.</div>
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stirring a couple of times while the popcorn is in the oven</div>
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will help distribute the flavor through the popcorn</div>
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this stuff was yummy, spicy-sweet, with just a touch of heat--</div>
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addictive</div>
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<br />Anonymoushttp://www.blogger.com/profile/09392899067235301013noreply@blogger.com0