tag:blogger.com,1999:blog-42732726461784113272024-03-13T05:45:10.865-07:00~ BUTTERED LIPS ~ ©~Celebrating a Passion for Life and All it Offers~
Mouth-watering food and wine, travel, loving with depth and laughter, the richness of culture - all these things enrich life, especially when shared.Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-4273272646178411327.post-57317743461841906772014-08-08T22:39:00.002-07:002014-08-08T22:49:27.282-07:00Have Fresh Eggs, Have Fresh Veggies ~ It's Time for OKONOMIYAKI<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-gudPClKs2mw/U-Ww6BsepwI/AAAAAAAAAlA/JKsjhBLmeP4/s1600/Okonomiyaki-RP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gudPClKs2mw/U-Ww6BsepwI/AAAAAAAAAlA/JKsjhBLmeP4/s1600/Okonomiyaki-RP.jpg" height="360" width="640" /></a></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">The ducks and chickens are giving us so many eggs! This spring's Buff Orpington chicks just began laying today ... one beentsy little egg in the nesting box ~ the size of a large grape ~ tells me that they're coming online. By late November, the newest chicks on the block ~ our surprise batch of bantam babies ~ will be giving us some green eggs to go with our Christmas ham. </span><span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif; font-size: large;">When a person has chickens (and fowl) and a productive garden, you have to get busy and creative to use up all the goodness coming into the kitchen. </span><br />
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<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif; font-size: large;">As a big fan of Asian cuisine, one of the recipes I turn to for using up all the bounty is one from Japan. Okonomiyaki are Japanese savory "pancakes" which have an egg base and a few key ingredients which make up the traditional batter. But, from there, the additions can be as varied as you can imagine. It's the perfect recipe for using up extras, leftovers and overloads you may find yourself with. Okonomiyaki literally translates as: "how you like it, grilled/cooked". Perfect!</span><br />
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<a href="http://4.bp.blogspot.com/-ccFM9IpYTms/U-WwDZ9ZwaI/AAAAAAAAAk4/q8G-I0hAVjg/s1600/Napa+cabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ccFM9IpYTms/U-WwDZ9ZwaI/AAAAAAAAAk4/q8G-I0hAVjg/s1600/Napa+cabbage.jpg" height="576" width="640" /></a></div>
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<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif; font-size: large;">The beauty of okonomiyaki is that they freeze very well. No worries about making a big batch of one or more variations. Properly packed, the leftover pancakes will wait up to 3 months in your freezer. Flash fry or bake them back to crispness (DON'T microwave them or you'll be eating rubber Frisbees</span><span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif; font-size: large;">), drizzle with okonomi sauce and maybe some Japanese-style mayo and you have an almost instant (and fairly healthy) meal! Give it a try and have fun with it.</span><br />
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<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif; font-size: large;">** Using dashi is best, but you can use just plain water, too. Napa cabbage and green onions are in every recipe, but the rest of the additions are up to you! Dashi and Okonomi sauce are available at Asian groceries and some grocery stores.</span><br />
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<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif; font-size: large;"><u>OKONOMIYAKI</u></span></div>
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<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Basic Batter:</span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">6 large eggs<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">1 ½ c. cold water<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">1 packet Dashi powder or granules (Japanese soup
stock) <o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">2 c. flour<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">1
t. salt<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">In
large mixing bowl, combine cold water and dashi powder and whisk to mix. You
can also just use plain water or cold vegetable stock. Add eggs and salt,
whisking to completely combine. Add flour and whisk until nearly smooth. Let
batter rest while you prepare your pancake additions.<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">1 ½ c. shredded napa cabbage<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">1/3 c. chopped green onions<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Shredded zucchini<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Fresh or frozen peas (thawed)<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Finely shredded carrot<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Roasted red pepper<o:p></o:p></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Shredded daikon radish</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Fresh shiitake mushrooms</span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Sliced kamaboku (fish cake)</span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Bay scallops<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Cooked chicken or pork,
chopped<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Smoked salmon<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Cheese<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Salad shrimp or chopped
prawns<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">** All okonomiyaki have
shredded cabbage in them. All the other additions are your choice. Okonomiyaki
literally translates as : cooked as you like it! Just remember that, whatever
your ingredients, they must be in small enough pieces to cook thoroughly in the
short time it takes to make the pancake. Do not use uncooked meats or fish
unless they are very small pieces, such as the small scallops or pieces of
small, raw shrimp. <o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Peanut oil is recommended for
frying – it gives a nice crust and is a lighter oil so the pancakes don’t
become heavy or saturated with oil.<o:p></o:p></span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Serve hot, drizzled with Okonomi sauce. Popular additional toppings are Japanese mayonnaise +/- hot chili paste.</span></div>
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;">Makes 8-12 pancakes</span></div>
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Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-53442486337738634112014-02-27T19:01:00.001-08:002014-02-27T19:01:35.520-08:00~ SPRING IS TEASING ~<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-HG7sE96qyK0/Uw_y1Lde4GI/AAAAAAAAAiw/R9tymzcxWLk/s1600/DSCN0269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HG7sE96qyK0/Uw_y1Lde4GI/AAAAAAAAAiw/R9tymzcxWLk/s1600/DSCN0269.JPG" height="480" width="640" /></a></div>
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Last spring's starts</div>
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<div style="background-color: white; border: 0px; color: #3b3b3b; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 18.200000762939453px; margin-bottom: 1.5em; padding: 0px; text-decoration: inherit; vertical-align: baseline;">
<span style="border: 0px; font-family: verdana, geneva; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: baseline;">The weather this week has been in the fifties, with a few perfect, sunny days. The smell of warming earth is heady and hopeful. My garlic is already up three inches in the starter pots in the greenhouse and five inches out in the garden. I like Rocambole (hard neck) types of garlic and have chosen German Red and Duganski varieties to grow this year. The radishes have already sprouted in my containers in the greenhouse, with spinach, arugula and cilantro close behind.</strong></span></div>
<div style="background-color: white; border: 0px; color: #3b3b3b; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 18.200000762939453px; margin-bottom: 1.5em; padding: 0px; text-decoration: inherit; vertical-align: baseline;">
<span style="border: 0px; font-family: verdana, geneva; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: baseline;">Ever since January, the seed catalogs have been filling up<span class="font-size-3" style="border: 0px; font-family: inherit; font-size: 12pt; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: baseline;"> </span>the mailbox like crazy, much to my delight. The x's and circles proliferate until I just know I have to cut down and get real! It's so hard to choose! I also save seeds from previous seasons so I have my own stock to grow on. </strong></span></div>
<div style="background-color: white; border: 0px; color: #3b3b3b; font-size: 14px; line-height: 18.200000762939453px; margin-bottom: 1.5em; padding: 0px; text-decoration: inherit; vertical-align: baseline;">
<span style="border: 0px; font-family: verdana, geneva; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: baseline;">I run a sustainable living group on Meetup called Urban Farmers and for the last two years, we've had seed exchanges in late winter. The beauty of it is that you can share your extras with others </strong></span><span style="font-family: Verdana, sans-serif;"><strong style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: baseline;">and get seeds in return, for more variety than you could have in buying everything yourself. </strong><strong style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: baseline;">I mean, not many of us are going to plant 25 pumpkin hills, right? After the seed swap, I am all set! Some unusual varieties to try this year, including some Dutch brown beans called Kapuciner beans. They're a small, brown, wrinkly bean used as a dried type. I've seen them for sale in Europe, but never here. The man who brought them is from Holland and these seeds are sixth generation. He included a recipe with each packet! He also brought seeds for "feldsalat" also known as mache or corn salad. Another thing that one has to grow in the U.S. if you want to eat it. It's a common leaf green in Europe and I eat a lot of it when I'm there, but it isn't yet available much for purchase here. </strong></span></div>
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<span style="border: 0px; font-family: verdana, geneva; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: baseline;">This year, our raised beds will be built and the field will get partially plowed so, in addition to the greenhouse, I'll have good growing areas outdoors. With the drought in California seriously threatening general produce supply, it's more important than ever to try to be as self-sufficient as possible. Besides, it's hard to beat the satisfaction of seed - to plant - to harvest when you do it yourself. And the taste ... well, no contest! </strong></span></div>
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<span style="border: 0px; font-family: verdana, geneva; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: baseline;">Okay, spring...I'm ready! What will you be growing this year? </strong></span></div>
Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-15365224777772498552013-06-21T02:13:00.001-07:002013-06-21T02:13:38.799-07:00Feasting by Foraging<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-c0A6tzRZJOs/UcQTQBpXzPI/AAAAAAAAAf0/DaNIC7M0ujQ/s1600/Foraged+Mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="http://1.bp.blogspot.com/-c0A6tzRZJOs/UcQTQBpXzPI/AAAAAAAAAf0/DaNIC7M0ujQ/s640/Foraged+Mushrooms.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Yellow-cracked bolete, Porcini, Gem-Studded Puffballs, Lion's Mane Mushroom</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;"><b>I'm happy that foraging is coming back around to being acceptable. For a long time in this country, foraged foods were equated with poverty and want. People who ate "weeds" were thought to be a bit nuts, put in a category of crazy naturalists. I never understood this stigma. Having grown up in a household with a European background, and a healthy dose of science thrown in, foraging was a natural and smart thing to do. If there is food growing outside your door, why not use it? </b></span><br />
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;"><b>In many cultures, foraging is considered a fun, healthy and sometimes competitive pursuit. In some places, foraging is a necessary part of survival. Nature provides, we partake. None of this is crazy, it's just common sense. </b></span><br />
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<a href="http://1.bp.blogspot.com/-EipWHKcS7fo/UcQTpIP7iHI/AAAAAAAAAf8/SXT9adUS4EA/s1600/Huckleberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="http://1.bp.blogspot.com/-EipWHKcS7fo/UcQTpIP7iHI/AAAAAAAAAf8/SXT9adUS4EA/s640/Huckleberries.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Huckleberries</span></div>
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<a href="http://2.bp.blogspot.com/-VEA7n4zEdiw/UcQWrvVB_LI/AAAAAAAAAgM/DQjnF61OJFA/s1600/Razor+Clams,+after+blanching.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-VEA7n4zEdiw/UcQWrvVB_LI/AAAAAAAAAgM/DQjnF61OJFA/s400/Razor+Clams,+after+blanching.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Razor Clams, after blanching</span></div>
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<a href="http://3.bp.blogspot.com/-w_JiOUIOszE/UcQW0xNRA0I/AAAAAAAAAgU/1sQSGDE-org/s1600/Rosehips+in+Syrup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-w_JiOUIOszE/UcQW0xNRA0I/AAAAAAAAAgU/1sQSGDE-org/s640/Rosehips+in+Syrup.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Rosehips in Syrup</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;"><b>When I travel to Europe to visit various friends, I always make note of the season and what might be ripe for foraging. My friends and I plan hikes and trips around what we can find. In Germany in spring, we look for bärlauch, a wild leek akin to our ramps; mushrooms like morcheln (morels) and puffballs; cattail tubers; and dandelions - dente di leone in Italian, Löwenzahn in German and dent-de-lion in French. Many cafe menu boards advertise dandelion salad in the spring. And it isn't cheap! All these things can be found here, too. Summertime brings marshmallow plant (malva); wild fennel and wood sorrel; nettles; sea beans (salicornia); and salmon berries, blackberries and wild tayberries. Autumn's haul is full of mushrooms of many varieties; rose hips; seaweeds and shellfish. Every season, in every climate, there are wild foods to be found and eaten.</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Fresh Seaweed for soup</span></div>
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<b style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Free food you've found yourself always tastes better, somehow.</b><br />
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<br />Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com2tag:blogger.com,1999:blog-4273272646178411327.post-34795395261370292672013-06-21T00:51:00.002-07:002013-06-23T20:42:27.390-07:00Garlic Scapes ~ In Season Now<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-AL2aCrgZPx8/UcQBg08qd_I/AAAAAAAAAfU/g9stWJewBXk/s1600/Scapes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-AL2aCrgZPx8/UcQBg08qd_I/AAAAAAAAAfU/g9stWJewBXk/s640/Scapes.jpg" width="640" /></a></div>
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<span style="background-color: white;"><span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b>It's time for fun, curly garlic scapes ~ the </b></span><span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b><span style="line-height: 19.1875px;">long, leafless flowering stem rising directly from the garlic's bulb. Garlic scapes must be removed soon after they appear, to allow the garlic bulb to fully form. Once the flower heads become enlarged or open, the scapes become tough, the garlic bulb will be depleted and not size up the way we expect. Snip them early and you'll have an additional crop from your garlic plants. </span></b></span></span><br />
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b><span style="line-height: 19.1875px;">Garlic scapes can be used in a stir fry - they pair with asparagus very well - or made into a pesto, pureed and added to potato soup or as I used them today ... in a compound butter, Maître d'Hôtel style. A variation on the classic flavored butters, this is wonderful served on steamed vegetables, fish, chicken or steak.I like it spread on a baguette or used for garlic bread. For another recipe, please see: </span></b></span><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://passionate-psyche.blogspot.com/2011/07/whirly-curly-garlic-scapes_03.html">http://passionate-psyche.blogspot.com/2011/07/whirly-curly-garlic-scapes_03.html</a></span></span><br />
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<a href="http://4.bp.blogspot.com/-Y7eUxcezXI8/UcQF2KzxytI/AAAAAAAAAfk/hHIypOXna7k/s1600/Scape+butter.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-Y7eUxcezXI8/UcQF2KzxytI/AAAAAAAAAfk/hHIypOXna7k/s640/Scape+butter.jpg" width="640" /></a></div>
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<u><span style="color: #38761d; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">GARLIC SCAPE BUTTER</b></span></u></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">1 cube (1/2 c.) salted butter, cut into pieces</b></span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">3 T. fresh parsley leaves</b></span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">Place butter pieces, parsley leaves and lemon juice into a food processor. Snap garlic scapes below the blossom end, discarding the ends. Chop stems into 1/2 inch pieces and add to bowl of processor. Pulse until butter and herbs are fine and well mixed. Scoop butter into a serving dish or form into a log with plastic wrap, to be sliced into pats. Excellent on grilled meats, vegetables and on crusty bread. </b></span></div>
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Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-43113937707115031812013-06-20T23:59:00.000-07:002013-06-21T00:01:22.326-07:00POMPANO ~ A fish plump & rich<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tib3GFFmq9k/UcP06whaYxI/AAAAAAAAAfE/jZCPDV3X9Io/s1600/Pompano+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-tib3GFFmq9k/UcP06whaYxI/AAAAAAAAAfE/jZCPDV3X9Io/s640/Pompano+Collage.jpg" width="640" /></a></div>
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<span style="color: #134f5c; font-family: Trebuchet MS, sans-serif;"><b>Have you tried pompano fish? I've seen these plump, substantial fish in the markets - mostly Asian ones - thinking that they looked like they'd be tasty. It took me long enough, but when I finally bought a fresh one, I found that tasty was exactly right! Cute little guy, isn't he?</b></span><br />
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<span style="color: #134f5c; font-family: Trebuchet MS, sans-serif;"><b>The fresh pompano fish that we get here in the U.S. are usually from the Gulf, hence known as Florida pompano. Part of the jack family (like mackerel), they're between 2 and 3 pounds, prefer warm waters (70-90º F), have a lifespan of 3-4 years and reach full size quickly, which makes them a good choice for sustainable seafood. They are fast swimmers, found in large schools and are strong fighters on the fishing line. </b></span><b style="color: #134f5c; font-family: 'Trebuchet MS', sans-serif;">Their skin looks like shimmering silver lamé, with yellow highlights and has such fine scales that it need not be scaled before cooking. </b><br />
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<b style="color: #134f5c; font-family: 'Trebuchet MS', sans-serif;">The taste ~ it is its own flavor, rather like salmon has its own flavor and would never be confused with another fish, pompano is like that, too. It's oily (lots of Omega oils), rich, fishy (that's what I like about it), firm-fleshed and easy to eat off the bone. It's nice to cook it in a way that shows off its beautiful skin - barbecuing, broiling or baking it. One of the most famous ways to cook it is New Orleans style - en papillote (in parchment). I chose to grill it, slashing the skin and giving it a simple dressing with lemon, butter and chives stuffed in the cavity. I didn't want to overwhelm the true flavor of the fish. </b><br />
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<b style="color: #134f5c; font-family: 'Trebuchet MS', sans-serif;">Give it a try ~ you may find you have a new favorite.</b><br />
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<br />Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com1tag:blogger.com,1999:blog-4273272646178411327.post-51477560400972894022013-05-10T22:12:00.003-07:002013-05-10T22:12:34.768-07:00Making Chive Blossom Vinegar<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-fxE-YLoTuA4/UY3QbjJ-KPI/AAAAAAAAAd8/PYahROLD_tU/s1600/Making+Chive+Blossom+Vinegar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-fxE-YLoTuA4/UY3QbjJ-KPI/AAAAAAAAAd8/PYahROLD_tU/s640/Making+Chive+Blossom+Vinegar.jpg" width="476" /></a></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;"><b>The sunny days woke up the chives and suddenly the clump was full of pink blossoms. Since I needed to cut them out anyway to keep the chives producing, I figured I may as well do something with them. A few flowers went into our salad and the rest went to making chive blossom vinegar. It's super easy and quick and makes a beautifully-colored vinegar that's flavored subtly of onion. It's great in a vinaigrette and in marinades, especially for chicken or fish. If you have some chives in bloom, give this a try! I used my friend Theresa's honey for this and it made it that much more special. It's pretty cool having a beekeeper as a friend!</b></span><br />
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<a href="http://4.bp.blogspot.com/-EAUyybrE8cE/UY3TA8q9PfI/AAAAAAAAAeI/cPmNyNgVB5w/s1600/Chive+Blossom+Vinegar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-EAUyybrE8cE/UY3TA8q9PfI/AAAAAAAAAeI/cPmNyNgVB5w/s640/Chive+Blossom+Vinegar.jpg" width="542" /></a></div>
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<span style="color: #741b47;"><span style="font-family: Verdana, sans-serif;"><b>~ <i>CHIVE BL</i></b></span><b style="font-family: Verdana, sans-serif;"><i>OSSOM VINEGAR</i> ~</b></span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;"><b>12 oz. rice vinegar or white wine vinegar</b></span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;"><b>1 1/2 c. chive blossoms</b></span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;"><b>1 T. honey</b></span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;"><b>Snip the chive blossoms from the stems. Rinse them only if necessary. Put them into a clean, pint-sized Mason jar. In a small saucepan, heat the vinegar until barely simmering. Stir in the honey until dissolved. Remove from heat and pour the hot vinegar over the chive blooms. Screw on the lid and turn the jar upside down on the counter and leave for 30 minutes. Turn the jar over every 30 minutes for a total of four times. You'll see the color changing soon. After 72 hours or so, you can strain out the chive blossoms, as they have imparted all their flavor by then, but I usually leave a few floating in the vinegar just because they're pretty and remind me of where the vinegar started :-)</b></span></div>
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<a href="http://1.bp.blogspot.com/-A5XuyiYNMTs/UY3TG3E0vdI/AAAAAAAAAeQ/gp1baIUuhiY/s1600/Chive+Blossoms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-A5XuyiYNMTs/UY3TG3E0vdI/AAAAAAAAAeQ/gp1baIUuhiY/s640/Chive+Blossoms.jpg" width="640" /></a></div>
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<br />Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-63876924892637968702013-05-09T22:05:00.003-07:002013-05-09T22:06:20.025-07:00~ Sangria on a Warm Evening and ... What's Old is New Again ~<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-uSvznrV1jWc/UYx59NPYGhI/AAAAAAAAAdk/A0goQaXyhd4/s1600/Our+New+Old+House.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-uSvznrV1jWc/UYx59NPYGhI/AAAAAAAAAdk/A0goQaXyhd4/s640/Our+New+Old+House.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Our New Old House</b></span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;">I've been on a bit of a hiatus from my food blog while buying and renovating a 1935 farmhouse these past months. But, now that things have moved into springtime, with all it entails on the farm and in the garden, I'm back and feeling so excited about all that's ahead. </span></b><br />
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<span style="color: #38761d; font-family: Verdana, sans-serif;">The new kitchen is gorgeous (still can't believe it's mine!) and the Verona Italian stove is an absolute dream. I've been putting it through its paces and still have several settings to try out. Don't worry, there are recipes, photos and stories to come! Last week I spent a full day of cooking with a friend, making big pots full of hot sauces and bbq sauce. We tinkered and tasted, wrote notes and came out with some amazing, unique flavors. </span></b><br />
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<a href="http://4.bp.blogspot.com/-LkRgOEArQOM/UYx6tcY9LTI/AAAAAAAAAds/uWIbuhkbxhs/s1600/New+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="604" src="http://4.bp.blogspot.com/-LkRgOEArQOM/UYx6tcY9LTI/AAAAAAAAAds/uWIbuhkbxhs/s640/New+Kitchen.jpg" width="640" /></b></a></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;">When I'm not in the kitchen, I'm in the greenhouse - a new, 10 x 12 - and it's already filling up! Though I've had a greenhouse in the past for seed starting and overwintering plants, I've never experimented with growing food in it from seed to harvest. We've already had a batch of spinach, some napa cabbage and one ripe strawberry! </span></b><br />
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<a href="http://4.bp.blogspot.com/-yp4cTUN6Sik/UYwGah7WQ9I/AAAAAAAAAc4/QM4ICpXExoc/s1600/Cat+Help.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="480" src="http://4.bp.blogspot.com/-yp4cTUN6Sik/UYwGah7WQ9I/AAAAAAAAAc4/QM4ICpXExoc/s640/Cat+Help.jpg" width="640" /></b></a></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;">The May weather has been unseasonably warm - in the 80's! - so I decided I needed a refresher one evening. I got out the libations, fruit and some lemon verbena ... oh, what a marvelous scent ... and muddled and poured my way to some sipping bliss.</span><span style="color: #38761d; font-family: Verdana, sans-serif;"> Serve it well chilled and don't drink it too fast or you may wake up in the flowerbed. </span></b><br />
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<span style="font-family: Verdana, sans-serif;"><b>Sangria Sipper - careful, it sneaks up on you!</b></span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b>~ Sangria Sipper ~</b></span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b>1/2 ripe ruby red grapefruit, juiced</b></span></div>
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<b style="color: #38761d; font-family: Verdana, sans-serif;">1 ripe orange</b></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b>2 oz. Lemoncello liqueur, chilled</b></span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b>2 oz. dry Vermouth, chilled</b></span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b>12 lemon verbena leaves (or 6 bergamot leaves), plus some for garnish</b></span></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b>Pour fresh grapefruit juice into a pitcher. Slice orange, lemon and lime in half. Juice half of each one, adding the juices to the pitcher. Slice the other citrus halves. Add Lemoncello and dry Vermouth to pitcher, one slice each of orange, lemon and lime and the lemon verbena leaves. Using a muddler or the end of a thick wooden spoon, muddle the ingredients in the pitcher by bluntly bashing down on the fruit and herb leaves just to release oils and fragrance - about ten times. Pour Riesling and club soda into the pitcher and stir gently to mix. Put fruit slices into or on glasses, along with an herb leaf or two and crushed ice, if desired. Pour Sangria, cool and relax :-)</b></span></div>
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<br />Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com4tag:blogger.com,1999:blog-4273272646178411327.post-48051605007236911562012-09-27T08:20:00.000-07:002012-09-27T14:25:14.108-07:00THE GARDEN IS GETTING SLEEPY<div>
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<span style="color: #33cc00; font-family: Verdana; font-size: small;"><b>The spider webs of the orb weavers, purple asters, ripening grapes, a perfect, cyan blue sky. Autumn's breath has whispered into the world, bringing me that particular energy for which I wait all year. That frisson of expectation ~ for preserving and canning, reading heavy books, getting back to my art projects as the rain falls, the rich flowers that bloom in early fall, mushrooms to forage ... lots of things. </b></span></div>
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<span style="color: #33cc00; font-family: Verdana; font-size: small;"><b>I harvested the last of the borlotti beans today - more than I realized were out there - they'll be part of the vegetable salad tonight. Grilled fennel, roasted beets, steamed beans and zucchini, all bathed in a creamy lemon chive dressing on arugula. Tastes of the season. </b></span></div>
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<span style="color: #33cc00; font-family: Verdana; font-size: small;"><b> I sat outside this afternoon, writing in my journal and playing around with some poetry. The sounds of clucking chickens and splashing ducks were the soundtrack. It cracks me up to see the chickens lying on their sides, wings spread, sunning themselves. Must feel good. Well, actually, it did. As I often do, I was out there topless, soaking in that same delicious heat. </b></span></div>
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<span style="color: #33cc00; font-family: Verdana; font-size: small;"><b>A languid, beautiful day. Here are some more photos of it ...</b></span></div>
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<span style="font-family: Verdana; font-size: small;"><b><span style="color: #33cc00;"> </span><span style="color: #ff9966;">Streusel Cake of Fresh Fruits</span></b></span></div>
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<span style="color: #ff9966; font-family: Verdana; font-size: small;"><b>Hänsel, watching for field mice</b></span></div>
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Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-3532933241499673712012-09-13T06:30:00.000-07:002012-09-13T10:53:32.097-07:00Food Traditions ~ Doughnuts at home<div>
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<span style="color: #ff6600; font-family: Verdana; font-size: small;"><b>When my sister and I were kids, my Mom started a tradition of making homemade doughnuts with us for Halloween. The recipe is different from most, since it contains mashed potato and a lot of nutmeg. No other doughnuts taste like these! We all looked forward to the heavenly smell of frying doughnuts, glazing them while they were still warm, then going off with one in each hand to eat out in the autumn air.</b></span></div>
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<span style="color: #ff6600; font-family: Verdana; font-size: small;"><b>My husband and I have continued the tradition and <i>most</i> years we make a batch. Jim has added more glazes, chocolate and sugars, but I still like just the glazed ones best. </b></span></div>
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<span style="color: #ff6600; font-family: Verdana; font-size: small;"><b>Food histories, family, memories ... they change, but they stay the same.</b></span></div>
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Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com1tag:blogger.com,1999:blog-4273272646178411327.post-66869699696080853902012-08-26T11:05:00.002-07:002012-08-26T11:05:25.495-07:00JALAPEÑO FRENCH TOAST<br />
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<a href="http://4.bp.blogspot.com/-yvwWLDF2ugs/UC3Par-2tII/AAAAAAAAAbI/JYBhw9pwJog/s1600/Jalapeno+French+Toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-yvwWLDF2ugs/UC3Par-2tII/AAAAAAAAAbI/JYBhw9pwJog/s640/Jalapeno+French+Toast.jpg" width="640" /></a></div>
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<span style="color: #b45f06; font-family: Verdana, sans-serif;"><b>Jim gave me a call ~ he'd decided it was his turn to cook dinner and said he wanted to make French toast. I grimaced at the thought, but said okay. Then he told me that a friend had given him a loaf of day-old jalapeño bread from a local bakery and he was going to make a savory version. Now he had me on board! </b></span><br />
<span style="color: #b45f06;"><span style="font-family: Verdana, sans-serif;"><b><br /></b></span><span style="font-family: Verdana, sans-serif;"><b>He had some ideas, but said he wanted some technical help and we ended up creating it together. It was great for dinner but would be equally delicious for breakfast. Think huevos rancheros flavors. Many specialty bakeries and some supermarkets offer jalapeño bread. Great Harvest, which has many national locations, makes one and also makes "Popeye bread" with red pepper, spinach and Swiss cheese which would work very well, too. If you can't find anything like this, just add some minced jalapeño chiles to your egg mixture and you'll be there. </b></span></span><br />
<span style="color: #b45f06;"><span style="font-family: Verdana, sans-serif;"><b><br /></b></span><span style="font-family: Verdana, sans-serif;"><b>The toast was particularly good with the chipotle based salsa on the left, but also good with a basic, store-bought salsa. Just depends what you like! </b></span></span><br />
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<span style="color: #b45f06; font-family: Verdana, sans-serif;"><b><u>JALAPEÑO FRENCH TOAST</u></b></span></div>
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<span style="color: #b45f06; font-family: Verdana, sans-serif;"><b>One loaf jalapeño bread, sliced</b></span></div>
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<span style="color: #b45f06; font-family: Verdana, sans-serif;"><b>2 Tbsp. minced onion</b></span></div>
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<span style="color: #b45f06; font-family: Verdana, sans-serif;"><b>1/4 t. salt</b></span></div>
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<span style="color: #b45f06; font-family: Verdana, sans-serif;"><b>1/8 t. ground black pepper</b></span></div>
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<span style="color: #b45f06; font-family: Verdana, sans-serif;"><b>Combine eggs, onion, salt and pepper in shallow bowl and whisk completely. Add milk and whisk until combined. Heat a cast iron skillet (preferably) or a non-stick skillet on medium high heat. Soak bread slices in egg mixture until saturated, about 20 seconds per side. Add a dollop of butter to the pan, swirl until sizzling, then place two to three slices of soaked bread in pan, depending upon how much room you have. Fry until browned on one side, flip and brown on the other. Serve with salsa and cilantro leaves on the side. Sour cream is nice, too. </b></span></div>
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<br class="Apple-interchange-newline" />Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-45172206351273071762012-08-15T14:56:00.003-07:002012-08-27T00:13:59.351-07:00¤ HERBAL SYRUPS ¤<br />
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<a href="http://i220.photobucket.com/albums/dd227/aspenglow24/FOOD%20AND%20COOKING/VerbenaLavSyrups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="http://i220.photobucket.com/albums/dd227/aspenglow24/FOOD%20AND%20COOKING/VerbenaLavSyrups.jpg" width="640" /></a></div>
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<span style="color: #cc66cc;"><span style="font-family: trebuchet ms; font-size: small;"><b>I needed a cooking therapy day. With all that's been going on, I haven't had much opportunity to be in the kitchen. </b></span><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">The herb garden is lush and fragrant. The sage is blooming, I can almost see the rosemary getting taller and wider, the lavender hums with bees and the lemon verbena perfumes the air with the slightest touch. Especially when the hot days cool into evening, the scents drift to find me and I want to do more than just inhale. I also want to taste.</b></span></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">I decided to make some herbal simple syrup. There are so many ways to use it - in cocktails and punches, lemon or limeade, drizzling on fresh fruit, mixing into whipped cream ... mmmm, cream!</b></span></div>
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<a href="http://i220.photobucket.com/albums/dd227/aspenglow24/FOOD%20AND%20COOKING/LavBuds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i220.photobucket.com/albums/dd227/aspenglow24/FOOD%20AND%20COOKING/LavBuds.jpg" width="640" /></a></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">The lavender is in perfect form. When cooking with lavender, use the unopened flower buds for optimum flavor. The lemon verbena plant has plenty of leaves to spare. There are so many herbs that can be used. Rosemary makes a complex-tasting syrup that makes great cocktails using gin. Beebalm (bergamot) leaves are one of my favorites - it's the distinctive flavor of Earl Grey tea. Mint leaves are great for mojitos. Pineapple mint is especially good. Lemon or lime peel can be added while making the syrup, if you like. </b></span></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">The house smelled amazing while the syrups were simmering. The lavender syrup turned out a dusty purple color which makes drinks turn pink. Very pretty! </b></span></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">Here is the basic recipe for infused simple syrup:</b></span></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: small;"><u>~ Herbal or Spiced Simple Syrup ~</u></span></b><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;"> </b></span></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">1 1/2 c. water</b></span></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">1 c. white sugar</b></span></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">Fresh herb of your choice:</b></span></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">- 2 T. lavender buds OR ...</b></span></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">- 2/3 c. packed lemon verbena leaves</b></span></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">- 2/3 c. packed mint leaves of any type</b></span></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">- 4 6-inch sprigs rosemary</b></span></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">- 1/2 c. packed bergamot leaves</b></span></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">2 T. thyme leaves</b></span></div>
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<span style="color: #cc66cc;"><b style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;">Bring sugar and water to boil. Turn down to a simmer and add herbs. Simmer for 15 minutes, partially covered. Remove from heat, let stand 15 minutes. Strain into a jar. Can be kept in the refrigerator for about 3 weeks. Or you can put them in ice trays and then into a freezer bag. Use within 3 months.</b></span></div>
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<br />Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-50565925244283226642012-06-28T16:48:00.002-07:002012-08-08T11:50:11.751-07:00EXOTIC INGREDIENTS<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vzke0Xf0jXw/T-ztFn-qlhI/AAAAAAAAAZ0/6t_X4jfYVQ4/s1600/Exotic+Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="http://3.bp.blogspot.com/-vzke0Xf0jXw/T-ztFn-qlhI/AAAAAAAAAZ0/6t_X4jfYVQ4/s320/Exotic+Ingredients.jpg" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Foods Around My House</b></span></div>
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<span style="color: #000099; font-family: 'trebuchet ms'; font-size: small;"><b>We are so lucky in these times to have access to ingredients from all over the world. This thought comes to me as I make Indian Salmon with Grilled Potatoes, a dish of Indian spices in yogurt as a marinade for chicken or salmon which also coats potatoes and vegetables for grilling. I have all the spices here in the kitchen. </b></span></div>
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<span style="color: #000099; font-family: 'trebuchet ms'; font-size: small;"><b>For the photo above, I took some things off the shelves and out of the fridge. All of them are from another country or contain ingredients not found in the U.S. I know it isn't the usual array of stuff most people have in their cupboards, but I'm a foodie type (hate that term, actually) so that's what I have around here. </b></span></div>
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<span style="color: #000099; font-family: 'trebuchet ms'; font-size: small;"><b>When Madhur Jaffrey wrote her cookbook An Invitation to Indian Cooking, in 1973, many of the ingredients called for were next to impossible to find in America. Unless one lived in a big city, you were pretty much out of luck. She gave substitutions where she could, but it wouldn't have been the same at all. Same goes for Julia Child, Marcella Hazan and many other cookbook authors pre-1980 or so. </b></span></div>
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<span style="color: #000099; font-family: 'trebuchet ms'; font-size: small;"><b>We can't now imagine being unable to find mangoes, arugula, wild mushrooms, rice noodles, tamari, specialty cheeses, lemongrass any number of herbs and spices and on and on. In some small communities it's still not easy, but there's always the internet! Pick a cuisine and you can find recipes on the net, get the odd ingredients and get cooking, if you're so inclined. Even finding produce out of season (which I don't recommend) is possible with modern shipping methods. </b></span></div>
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<span style="color: #000099; font-family: 'trebuchet ms'; font-size: small;"><b>I'd hate not being able to make some of my favorites like Indian yogurt rice, risotto with porcini, spanakopita, sukiyaki ... well, just tons of foods I love. We're lucky to have all the variety from which to choose, even if we don't need to. So, what's your favorite "exotic" dish to eat or cook? </b></span></div>
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<span style="color: #000099; font-family: 'trebuchet ms'; font-size: small;"><b>• • •</b></span></div>Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com4tag:blogger.com,1999:blog-4273272646178411327.post-53029660079491003302012-04-07T23:58:00.004-07:002012-04-08T00:01:28.911-07:00EGGS for Easter<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><u style="background-color: white;">The Hen</u></b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b style="background-color: white;">by Oliver Herford</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b style="background-color: white;"><br />
</b></span></div><div style="text-align: center;"><b style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white;">Alas! my child, where is the Pen</span></b></div><span style="background-color: white;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"></span></span><br />
<div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><span style="background-color: white;">That can do justice to the Hen?</span></b></span></div><span style="background-color: white; color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b></b></span><br />
<div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><b><span style="background-color: white;">Like Royalty, she goes her way,</span></b></b></span></div><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b style="background-color: white;"></b></span><br />
<div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><b style="background-color: white;">Laying foundations every day,</b></b></span></div><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><span style="background-color: white;"></span></b></span><br />
<div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><span style="background-color: white;"><b>Though not for Public Buildings, yet</b></span></b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><span style="background-color: white;"><b>For Custard, Cake and Omelette.</b></span></b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><span style="background-color: white;"><b>Or if too old for such a use</b></span></b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><span style="background-color: white;"><b>They have their fling at some abuse.</b></span></b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><span style="background-color: white;"><b>No wonder, Child, we prize the Hen,</b></span></b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><b style="background-color: white;">Whose Egg is Mightier than the Pen.</b></b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><b style="background-color: transparent;"><br />
</b></b></span></div><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><span style="background-color: white;"><div style="text-align: center;"><b style="background-color: transparent;">º º º </b></div></span></b></span><br />
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</b></span></div><div style="text-align: left;"><span style="color: #38761d; font-family: 'Trebuchet MS', sans-serif;"><b>To celebrate Easter, I give you an old German recipe from my family for Eggs in Dill Sauce. This is comfort food - a farm and home dish - simple, straightforward and filling. Best made with the freshest, free-range eggs with their golden yolks like suns in the sauce. </b></span></div><div style="text-align: left;"><span style="color: #38761d; font-family: 'Trebuchet MS', sans-serif;"><b><br />
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</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><u>Eier und Dill Tunke</u></b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><b>(Eggs in Dill Sauce)</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><u><br />
</u></b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>8-10 extra large eggs</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>1/2 c. butter</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>1/2 c. white flour</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>2 c. milk, heated to scalding</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>1 c. chicken broth, heated</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>1 t. salt</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>1/4 c. chopped fresh dill (do not use dried)</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>Freshly ground white pepper</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>Bring the eggs to a boil in heavily-salted water. Boil 4 minutes, then remove from heat and let stand in their water. </b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>In stockpot, melt butter over medium heat, then add flour & salt and whisk, cooking for about two minutes. Slowly add hot milk and broth, whisking constantly. Bring to a gentle boil for one minute, then remove from heat and add fresh chopped dill and a generous amount of white pepper.</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>Peel eggs and quarter. Add eggs to the sauce and stir gently to combine.</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>Serve over boiled potatoes.</b></span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>4-6 servings </b></span></div><div style="text-align: left;"><br />
</div>Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-44990281158555675952012-03-23T10:14:00.002-07:002012-03-23T10:32:54.874-07:00GELATO, GELATO !<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SUij-_HMlQg/T2yvOMPW8tI/AAAAAAAAATE/H-euZX4WLfo/s1600/Lime+Blood+Oranges-R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-SUij-_HMlQg/T2yvOMPW8tI/AAAAAAAAATE/H-euZX4WLfo/s320/Lime+Blood+Oranges-R.jpg" width="320" /></a></div><br />
<b style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;">It seems all the world loves gelato. The first time you taste it, it's an epiphany. It's better than ice cream - intense flavor, ultra smooth, richly satisfying. Whenever I'm in Italy, I often make three stops a day at gelato stands and shops, already planning the next flavor to try as I'm finishing the last spoonful of the one in my hand. I still haven't tried them all because it's so hard not to choose my favorites when I stop ~ pistachio, limone, stracciatella and my ultimate favorite, fiore di latte - flower of milk. There is no better name for what has to be one of the most perfect expressions of milk transformed. </b><br />
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<span style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b>Some recipes contain egg yolk and have a cooked custard to start, others simply use cream. I'd intended making gelato di limone, but then saw my fruit bowl full of blood oranges and changed course. The result of my indecision turned into a delicious batch of gelato. </b></span><br />
<div style="text-align: center;"><span style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b>º º º</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ROg08bK6doU/T2yvSjmMsVI/AAAAAAAAATM/087_IHQX5FU/s1600/Gelato1-R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ROg08bK6doU/T2yvSjmMsVI/AAAAAAAAATM/087_IHQX5FU/s320/Gelato1-R.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><u><span style="color: #cc0000;">Blood Orange and </span><span style="color: #38761d;">Lime</span><span style="color: #cc0000;"> Gelato</span></u></b></span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><u><span style="color: #cc0000;"><br />
</span></u></b></span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="color: #cc0000;">4 medium blood oranges</span></b></span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="color: #cc0000;">1 large navel orange</span></b></span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="color: #cc0000;">1 medium lime</span></b></span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="color: #cc0000;">1/4 c. sugar</span></b></span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="color: #cc0000;">3/4 c. heavy cream</span></b></span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="color: #cc0000;"><br />
</span></b></span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="color: #cc0000;">Peel 4 strips of the navel orange and 6 strips of peel from the lime, avoiding as much of the white pith as possible. Place in a small saucepan. Roll the fruits around on the cutting board before cutting and juicing them. Squeeze as much juice from each fruit as you can through a strainer over a large bowl. Discard solids. Add strained juice to the saucepan, along with the sugar. Bring to a boil, then simmer 2 minutes. Allow the mixture to stand, off the heat, for five minutes. Strain juice into a bowl and cool completely in the fridge.</span></b></span></div><div style="text-align: center;"><span style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b>Once it's cold, start your ice cream maker spinning (be sure the freezer bowl has been well frozen). Add the cream to the juice and pour immediately into the ice cream maker. In 15-20 minutes, your gelato will be ready.</b></span></div><div style="text-align: center;"><span style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b>Transfer to a freezer container (if you haven't eaten it all).</b></span></div><div style="text-align: center;"><span style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b>º º º</b></span></div><span style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span>Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-67824712545437777682012-03-03T21:16:00.002-08:002012-03-03T21:17:53.421-08:00COCONUT NASI GORENG WITH SHRIMP<div class="separator" style="clear: both; text-align: center;"><a href="http://i220.photobucket.com/albums/dd227/aspenglow24/FOOD%20AND%20COOKING/NasiGoreng-R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://i220.photobucket.com/albums/dd227/aspenglow24/FOOD%20AND%20COOKING/NasiGoreng-R.jpg" width="320" /></a></div><br />
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<b style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Nasi goreng is Indonesia's national dish. It is to Indonesia what meatloaf is to America. Every family has their own recipe. Or so my Dutch friend told me. The Dutch East Indies became Indonesia after WWII, so the Dutch have melded quite a bit of Indonesian cuisine into their own. You can eat some great Indo food in Amsterdam! </b><br />
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<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>Nasi goreng means 'fried rice' in Indonesian. It's a one-dish meal that can be endlessly varied, depending on what vegetables and meats or seafood you have on hand. I like it best with shrimp or chicken (or a combination of both) but you could certainly use tofu or no protein at all, as my vegetarian friend does. It's a highly spiced dish, usually with a bit of heat. There are some basic ingredients common to the many versions of nasi goreng. Fried shallots, sweet soy sauce and cold rice, which is preferred to freshly cooked rice because it becomes soft and mushy during the cooking of the nasi. You can use ANY leftover rice for this dish. You needn't cook it in coconut milk.</b></span><br />
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<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>You can make your own bumbu - spice mixture - or buy a commercial variety. The one I like best is made by the Rijsttaffel company. You can visit their website at www.indonesiancooking.com You can use the recipe on the back of the package for guidance, but do your own thing with what you have around, or follow my recipe and get ready for some YUM.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i220.photobucket.com/albums/dd227/aspenglow24/FOOD%20AND%20COOKING/Nasiingredients-R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b><img border="0" height="240" src="http://i220.photobucket.com/albums/dd227/aspenglow24/FOOD%20AND%20COOKING/Nasiingredients-R.jpg" width="320" /></b></span></a></div><span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<div style="text-align: center;"><span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>× × ×</b></span></div><span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>COCONUT NASI GORENG WITH SHRIMP</b></span><br />
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<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>2 14 oz. cans light coconut milk *</b></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>1/2 c. water</b></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>1 1/2 c. jasmine or long grain white rice</b></span><br />
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<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>Bring coconut milk and water to a boil. Add rice, stir and reduce heat to low. Cover and cook until almost done, when rice still has some bite to it - about 18 minutes. Drain well, reserving the milk. Place rice in fridge to cool (cold is best). </b></span><br />
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<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>3 T. canola oil</b></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>1 large shallot, chopped</b></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>1 large carrot, cut into 1/2 inch pieces</b></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>1/2 lb. large shrimp, cut into thirds</b></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>3/4 oz. Nasi Goreng spice mixture</b></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>2 T. sweet or regular soy sauce</b></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>1 c. frozen peas, thawed</b></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>Leftover coconut milk, as needed</b></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>Sambal oelek, to serve on the side, if desired ***</b></span><br />
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<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>In large, deep sauté pan, heat the oil over medium heat. Add shallots and saute until turning brown. Add the carrots and about 1/3 c. reserved coconut milk. Cover pan and simmer on low until carrots are just barely tender. Uncover the pan, increase heat to medium high and add half of the spice mixture and the shrimp pieces. Saute two minutes, then add the cold rice, crumbling up as you add it to the pan. Squirt the soy sauce evenly over the rice, pour about 1/2 c. of coconut milk over it and mix all together gently. Let the rice sizzle, turning over occasionally, allowing the bottom to get browned and a little crusty. Turn the heat up higher, if you need to, watching carefully. This browning really adds to the flavor. Once you have some areas of nice browning, remove from heat and serve immediately, with sambal oelek on the side if you like it with a hot kick.</b></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>Serves 4 </b></span><br />
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<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>* light is thinner, so the rice cooks more evenly OR use regular coconut milk, thinned with water</b></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>** use wild-caught shrimp to avoid a muddy taste</b></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><b>*** Sambal oelek is a ground red chili paste - HOT!</b></span><br />
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</b></span>Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-13110012061852999352012-02-28T22:02:00.002-08:002012-03-01T19:49:58.033-08:00SHUCK ME, SUCK ME, EAT ME RAW ~ Oyster Heaven ~<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RNgcYX6uk6w/T02-DroFxQI/AAAAAAAAASg/GkraLdHgp00/s1600/shuckme.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="73" src="http://4.bp.blogspot.com/-RNgcYX6uk6w/T02-DroFxQI/AAAAAAAAASg/GkraLdHgp00/s320/shuckme.JPG" width="320" /></a></div><br />
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b>That's the motto of the Brady Oyster Company (and others around the country) and they sell bumper stickers! </b></span><br />
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b>Yes, you need a shellfish license to harvest oysters, clams, mussels, cockles, crabs, shrimp, lobsters as well as seaweed. The license costs $18 per year. Seasons and open harvest beaches vary throughout the year for each type. Oysters have the widest range of season compared to clams and crab. There are limits for each type of shellfish, counted per day. </b></span><br />
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b>Before going out shell-fishing for anything, I check the fish and wildlife website to make sure there hasn't been a closure for red tide, PSP (paralytic shellfish poisoning), or other reasons, like allowing the shellfish population to come up again on that beach. I check when low tide is and make sure I arrive within an hour either side of that time. It's very disappointing to arrive at the wrong tide! </b></span><br />
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</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KC0vMycqyEc/T02-mLb6HBI/AAAAAAAAASo/BgKK3-xueNQ/s1600/DSCN5920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b><img border="0" height="240" src="http://3.bp.blogspot.com/-KC0vMycqyEc/T02-mLb6HBI/AAAAAAAAASo/BgKK3-xueNQ/s320/DSCN5920.JPG" width="320" /></b></span></a></div><div><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div><div><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b>The old adage "only eat oysters in months that contain an 'R'" was a crude way for people to remember when oysters are likely to spawn, which is in the warmer months, generally. It isn't that you can't eat them during spawn, but they're not as big, they're watery and flubby and the liquor is milky. In some areas of the country, warmer waters also mean higher possibility of PSP or red tide. It's dependent on location, water flow and temperature whether oysters are good to harvest at different times of year. Because Pacific Northwest waters are so cold year-round, I've eaten delicious oysters in May and June. Same goes for Nova Scotia, Maine and the excellent Prince Edward Island oysters. </b></span></div></div><div><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-khEKzB5AG5A/T02-5iSfHII/AAAAAAAAASw/qD7k3QHx0eA/s1600/oyster+drawing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b><img border="0" src="http://4.bp.blogspot.com/-khEKzB5AG5A/T02-5iSfHII/AAAAAAAAASw/qD7k3QHx0eA/s1600/oyster+drawing.jpg" /></b></span></a></div><div><div><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b>As to shucking ... in the drawing above, you see that the "hinge" is to the left of the picture. It's where the oyster is attached so that the oyster can open and close to feed and regulate body temperature. That is where you want to open it. If you try to open it at the "lip" end, the shell just continually chips away, there isn't anywhere to get a good bite to start opening the shell. At the hinge, there is a divot between the two shells where you put the tip of the oyster knife, push hard, kind of waggling a bit until you feel the tip break through. The juice will start to run out at this point - don't waste it! Most beginners try to pry the oyster open by twisting the knife back and forth. It works, but it's a lot harder. Better to pry up and down. Once the oyster is open a quarter inch or so, you slide your knife along the top shell, as close to the shell as you can, to cut the attachment on that side, allowing the shell to fall away. Now your oyster is in the "half shell" but still attached to that one. Again, slide the knife gently under the oyster and cut the attachment. That's how you'd be served oysters on the half shell. Or you use it in your cooking and toss the shell. It takes some strength, but when you get the technique down, it isn't a fight. </b></span></div><div><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b>Choosing which ones from the beach might be easiest to shuck gets to be clear once you've learned to shuck them. I look for a clear hinge, with a divot. Sometimes, the hinge is almost fused, with nowhere to put your knife. Those are frustrating, though not impossible. Also, if the oyster is in a cluster, some may be easy to get at, others not, due to how they attached to themselves or the rock they're on. </b></span></div><div><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b>With oysters of different types ranging from $8 to $14 a dozen, it's worth it to go out for your own. Even if I only go three or four times, I feel I more than paid for my license. Plus, I go for clams, mussels and seaweed, too, so very worth the $18 license fee. Plus, I get to be outside, smelling sea air, watching birds and gathering food. Can't get much better than that! </b></span></div></div><div><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JV9liCzkzmI/T02_Sm1syWI/AAAAAAAAAS4/nLolEuG0D6Q/s1600/DSCN5929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b><img border="0" height="240" src="http://2.bp.blogspot.com/-JV9liCzkzmI/T02_Sm1syWI/AAAAAAAAAS4/nLolEuG0D6Q/s320/DSCN5929.JPG" width="320" /></b></span></a></div><div><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b><br />
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</b></span></div>Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-48167818818348418872012-01-05T21:31:00.000-08:002012-01-05T21:34:36.250-08:00♦ EDIBLE PARCELS ♦<div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wKzHkb5eZdc/TwaHjjD-j2I/AAAAAAAAARw/fmKakiLQBHE/s1600/DSCN5380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-wKzHkb5eZdc/TwaHjjD-j2I/AAAAAAAAARw/fmKakiLQBHE/s400/DSCN5380.JPG" width="400" /></a></div><div style="text-align: center;"><span class="insertedphoto"><br />
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</span></div></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px; text-align: center;"><span style="color: #cc0000; font-family: 'trebuchet ms';"><b>Spiced Beef Parcels in Banana Leaf</b></span></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><br />
</div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><span style="color: #009900; font-family: 'trebuchet ms'; font-size: small;"><b>One very long day of making hors d'oeuvres for the Christmas party order -- and I survived! It's so much more work doing appetizers than even doing a multi-course dinner. I always forget that. But, it was fun to do and I hope the report from the client will be positive. </b></span></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><span style="color: #009900; font-family: 'trebuchet ms'; font-size: small;"><b><br />
</b></span></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NM8jMDBXxsE/TwaHqEM3owI/AAAAAAAAAR4/5uOzVe1T-SQ/s1600/DSCN5376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-NM8jMDBXxsE/TwaHqEM3owI/AAAAAAAAAR4/5uOzVe1T-SQ/s400/DSCN5376.JPG" width="400" /></a></div><div style="text-align: center;"><span class="insertedphoto"><br />
</span></div></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><span style="color: #009900; font-family: 'trebuchet ms'; font-size: small;"><b><br />
</b></span></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><span style="color: #009900; font-family: 'trebuchet ms'; font-size: small;"><b>I really wanted to do the beef parcels because they fit a holiday party so well. It's an Indonesian-inspired flavor of minced beef, with toasted coconut and sweet chili sauce to garnish. I think I'd like to do a variation on the theme and serve larger packets as a dinner course, with rice on the bottom, the minced meat on top and sauce already in the wrap. As for the little parcels, one has to have patience. I should have done them first, not last! </b></span></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><span style="color: #009900; font-family: 'trebuchet ms'; font-size: small;"><b><br />
</b></span></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><span style="color: #009900; font-family: 'trebuchet ms'; font-size: small;"><b>Another offering was a vegetable terrine with gelatin. A very European sort of dish -- I find that gelatin is used much more often in cold starters over there and I think Americans have a bit of an aversion to it because of Jell-o. If done properly, a savory gelatin or aspic is a pretty way to start or separate courses. The terrine I made yesterday was made with roasted eggplant, zucchini, and grilled red and yellow peppers in a gelatin of rich vegetable stock, tomato paste and white wine infused with thyme. I'm very happy with the way it turned out. After making the party terrine in the form, I had enough left over that I put the rest in a bowl for us. This is - roughly - how it looks when sliced, although, the real terrine mold produces much prettier results. This is just to give you an idea of what it looks like. </b></span></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><span style="color: #009900; font-family: 'trebuchet ms'; font-size: small;"><b><br />
</b></span></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><span class="insertedphoto"><img border="0" class="alignmiddleb" height="300" src="http://i220.photobucket.com/albums/dd227/aspenglow24/FOOD%20AND%20COOKING/DSCN5386.jpg" style="clear: both; display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; text-align: center;" width="400" /></span></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><span style="color: #009900; font-family: 'trebuchet ms'; font-size: small;"><b><br />
</b></span></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><span style="color: #009900; font-family: 'trebuchet ms'; font-size: small;"><b>The third dish I made was Greek Koftas (meatballs) with a radish tsatsiki sauce. I like this radish version even better than the usual cucumber tsatsiki. It's slight bite and the pink color with red shreds is just so pretty.</b></span></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><span style="color: #009900; font-family: 'trebuchet ms'; font-size: small;"><b><br />
</b></span></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><span class="insertedphoto"><img border="0" class="alignmiddleb" height="300" src="http://i220.photobucket.com/albums/dd227/aspenglow24/FOOD%20AND%20COOKING/DSCN5383.jpg" style="clear: both; display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; text-align: center;" width="400" /></span></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px; text-align: center;"><span style="color: #990000; font-family: 'trebuchet ms';"><b>Radish Tsatsiki Sauce</b></span></div><div style="background-color: #f2e1bf; font-family: Arial, sans-serif; font-size: 12px;"><span style="color: #009900; font-family: 'trebuchet ms'; font-size: small;"><b><br />
</b></span></div><div style="background-color: #f2e1bf;"><span style="color: #009900; font-family: 'trebuchet ms';"><b>They were pleased and enjoyed the flavors. Now the come-down from the holiday excesses and some lighter, refreshing dishes to come. </b></span></div>Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-6709931427441156022011-10-30T20:01:00.000-07:002011-10-30T20:01:19.376-07:00FORAGING - Cranberries, Rose Hips and Mushrooms!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iXemL-ojL8o/Tq4IQzCN5AI/AAAAAAAAAQk/PcsSv2OaRk4/s1600/Rose+Hip+Syrup+-R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-iXemL-ojL8o/Tq4IQzCN5AI/AAAAAAAAAQk/PcsSv2OaRk4/s320/Rose+Hip+Syrup+-R.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b>~Rose Hip Syrup~</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b>Last weekend was idyllic, autumn weather and I'd heard that mushrooms were up like crazy out near the coast. Our came the foraging gear and off we went to see what we could find. October is also cranberry harvesting season here in the northwest. So, I had high hopes for the day. </b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b>On the way, we spotted some rose bushes laden with perfect rose hips. We picked about three cups, making sure to leave plenty for the birds to enjoy. I planned to use them to make rose hip syrup for use in tea. </b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b>When we arrived at the coast, we started looking under the shore pines just behind the dunes. There were bolete mushrooms all over the place,as well as a few chanterelles! Jim called to me from the parking lot, "See any?" "Only everywhere," I replied. We could afford to be picky and only take the freshest, least blemished ones. At the end of the day, we had over 12 lbs. of mushrooms and I had a lot of work ahead of me to fry and freeze, dry and bag and to eat now.</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b>We broke for lunch and were served piping hot cranberry apple cider. It was utterly delicious - I had two. After lunch, we headed for the cranberry fields, hoping to buy some fresh ones. There were some people out harvesting, but not many. The cranberry rakers we use out here in the northwest were invented here, as flooding the fields as they do back east isn't practical. No one was selling cranberries, so we got out to take some photos and all along each field were scattered berries that would go to waste. So, we gathered a bag of them and I had visions of my own cranberry cider dancing in my head. </b></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RacsphUVGbg/Tq4JyF8JqMI/AAAAAAAAAQs/Qmm7PRKOKlY/s1600/Cranberry+Apple+Cider+-R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-RacsphUVGbg/Tq4JyF8JqMI/AAAAAAAAAQs/Qmm7PRKOKlY/s320/Cranberry+Apple+Cider+-R.jpg" width="240" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b>Hot Cranberry Apple Cider - heavenly!</b></span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-okj5ZOGS1W8/Tq4JzCuQPFI/AAAAAAAAAQ0/-rccIt2Oids/s1600/Bags+of+Crans+-R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-okj5ZOGS1W8/Tq4JzCuQPFI/AAAAAAAAAQ0/-rccIt2Oids/s320/Bags+of+Crans+-R.jpg" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b>Bags of cranberries, ready to ship out</b></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-a8pMbrFc090/Tq4Jzx7QkUI/AAAAAAAAAQ8/j2y0CfGoFVs/s1600/Cranberries+and+Rose+Hips+-R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-a8pMbrFc090/Tq4Jzx7QkUI/AAAAAAAAAQ8/j2y0CfGoFVs/s320/Cranberries+and+Rose+Hips+-R.jpg" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gi6w8mCV-8k/Tq4J00lA46I/AAAAAAAAARE/aVoJpih6CJY/s1600/Cranberries+in+the+Field+-R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-gi6w8mCV-8k/Tq4J00lA46I/AAAAAAAAARE/aVoJpih6CJY/s320/Cranberries+in+the+Field+-R.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b>It was fun to find all this free food, just going out looking for it. Today, I made the rose hip syrup. The color is so rich and beautiful and the flavor is uniqely its own. Rather like persimmon, but with a little kick. Here is a simple recipe to make your own. It's wonderful in tea, over sliced fruit, on ice cream or plain yogurt. </b></span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><i>ROSE HIP SYRUP</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><i>2 1/2 c. ripe rose hips, any size</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><i>2 c. water</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><i>1/3 c. sugar</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><i>6 strips of lemon peel</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><i>Juice of half a lemon</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><i>Trim the blossom ends off the hips and place in small saucepan. Pour water over, then add sugar and lemon peel. Bring to boil, then turn down heat to a simmer. Do not cover! Simmer about ten minutes, then use a potato masher or back of a large spoon to crush the fruit. Continue simmering for another 25-30 minutes, until liquid is becoming thickened. Stir in lemon juice. Remove from heat, cool slightly and then strain through a very fine sieve (or use one sieve inside of another), crushing fruit as you go to extract as much juice and pulp as possible. Pour into a jar, refrigerate and use within a month. </i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><i>Note: spices can be added, if desired, such as cinnamon, cloves or candied ginger</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><i>☼</i></b></span></div>Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-45260542082191101182011-10-18T23:51:00.000-07:002011-10-18T23:53:39.042-07:00~CHANTERELLE HEAVEN~<br />
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<span class="Apple-style-span" style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>Aren't they beautiful?! I look forward to
chanterelles all year. Autumn in the Pacific Northwest brings an enviable
harvest of many types of mushroom ~ lobster mushrooms; chanterelles; fall oyster
mushrooms; cauliflower types; lion's mane; various boletes - including King
boletes (porcini), if you're lucky; matsutakes; shiitakes; puffballs; hen of
the woods. It really is a fungi cornucopia! If you're not a mushroom lover, you
have my deepest sympathies. </b></span><span class="Apple-style-span" style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>This weekend, I'm going on a mushroom hunt in the
Olympic National Forest with the South Sound Mushroom Club. I have high hopes
for some great finds. But, since I have a basketful of chanterelles today, I
wanted to post some photos and a couple of favorite recipes of mine. I hope
that, wherever you are, you have access to these earthy, rich, meaty, colorful
mushrooms.</b></span><br />
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<span style="font-size: medium;"><span class="Apple-style-span" style="font: normal normal normal medium/normal 'BacktalkSerif BTN';">
<span class="Apple-style-span" style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>As chanterelles (plural) grow in many
places around the world, they go by different names. My family is
German-American, so I always knew them as "pfifferlinge". The French often call
them girolles, Italians call them cantarelli, but most cultures call them
chanterelles. Their color glows! The hues range from pale yellow-cream to bright
golden-orange. Color depends on age and the weather conditions when they were
developing. All sizes and shapes are equally delicious and tender, from
button-sized new ones to those fluted, horn-shaped, huge ones like the one on
the upper right above. That one is 7 inches by 4 inches in HALF! If you look
closely, you can see that it's folded like a clam. The photo below shows just a
simple sauté of chanterelles in olive oil, butter, garlic, salt, black pepper
and white wine served over newly harvested potatoes from our garden. Often,
simple preparations are <i>simply</i> the best. </b></span><br />
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<span style="font-size: medium;"><span class="Apple-style-span" style="font: normal normal normal medium/normal 'BacktalkSerif BTN';"><a href="http://1.bp.blogspot.com/-QyKvnlGCSjk/Tp5aHPNAXXI/AAAAAAAAAQU/Sis7_-Lz1nw/s1600/Chanterelles+on+fresh+potatoes-R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QyKvnlGCSjk/Tp5aHPNAXXI/AAAAAAAAAQU/Sis7_-Lz1nw/s320/Chanterelles+on+fresh+potatoes-R.jpg" width="320" /></a></span></span></div>
<span style="font-size: medium;"><span class="Apple-style-span" style="font: normal normal normal medium/normal 'BacktalkSerif BTN';">
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<span class="Apple-style-span" style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>I want to share with you one of my favorite
ways of cooking chanterelles ~ a wild mushroom ragout that's amazing served over
grilled or roasted meats or as a sauce for polenta, potatoes or pasta. The fresh
parsley on top at the end really does make a difference, in taste as well as
presentation. Eat and be merry!</b></span><br />
<span class="Apple-style-span" style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span><br />
</span></span><br />
<div style="text-align: center;">
<span style="font-size: medium;"><span class="Apple-style-span" style="font: normal normal normal medium/normal 'BacktalkSerif BTN';"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>~WILD MUSHROOM
RAGOUT~</b></span></span></span></div>
<span style="font-size: medium;"><span class="Apple-style-span" style="font: normal normal normal medium/normal 'BacktalkSerif BTN';">
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>4 servings</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><b>Note: If you are
serving with pork or chicken, use Marsala. If serving with beef or game, use the
red wine. If serving with pasta or polenta, it's your choice.</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><b><br /></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>2 T. each of butter and olive
oil</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>4 oz. finely chopped
pancetta</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>1 medium shallot, finely
chopped</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>1 garlic clove,
minced</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>1 carrot, finely
chopped</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>1 lb. fresh chanterelles or a
mix of wild mushrooms, roughly chopped (stems included)</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>2 T. flour</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>2/3 c. chicken stock,
heated</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>2/3 c. Marsala OR dark red
wine</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>2 tsp. fresh thyme leaves OR
1/2 tsp. dried thyme</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b> 1/4 tsp. freshly ground
black pepper</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>1/2 tsp. sea salt or Kosher
salt</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>Fresh parsley,
minced</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>In a large sauté pan over
medium-high heat, sauté pancetta until just starting to brown. Add shallot,
garlic and chanterelles and sauté several minutes, until mushrooms lose their
moisture and start to brown. Sprinkle flour over the mushroom mixture and
continue to stir and cook for one minute more. Add hot chicken stock, stirring
constantly. Sauce will start to thicken. Add Marsala or wine, thyme, salt and
pepper and stir two minutes, until smooth and aromatic. Serve over meat,
poultry, pasta or polenta, sprinkled with fresh parsley.</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
</span></span></div>
<div>
</div>Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-69003014729843051562011-07-03T16:42:00.000-07:002011-07-03T16:50:37.780-07:00WHIRLY, CURLY GARLIC SCAPES<a href="http://1.bp.blogspot.com/-1NAL8wrc42s/ThD_Vfm9JvI/AAAAAAAAAN4/q3GqpET6XHg/s1600/Garlic%2BScapes%2B2-R.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/-1NAL8wrc42s/ThD_Vfm9JvI/AAAAAAAAAN4/q3GqpET6XHg/s320/Garlic%2BScapes%2B2-R.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625276679312975602" /></a><span class="Apple-style-span"><b><br /></b></span><div><span class="Apple-style-span"><span class="Apple-style-span"><b><div style="font-size: 12px; font-family: Arial, sans-serif; "><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: medium; ">My spring garlic plants put out their scapes in the past few days. They always seem to show up overnight. Suddenly, I see the wild curlicue whorls of the seed heads and stems. So artistic! The scapes are cut off in order to encourage the plant to put its energy into making the bulb grow and enlarge, rather than into making seeds. Even if you don't have your own, they're showing up in farmer's markets more and more often. What many people used to throw away (although my Oma added them to soups) are now a "new" gourmet food item. They'll only be available for a few weeks. Be sure to buy and use them when they're still curly. Once they straighten out, they're too old and will be tough. </span></div><div style="font-size: 12px; font-family: Arial, sans-serif; "><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span" >They can be used cooked or raw. Sauteed in olive oil, steamed like garlicky beans, added to soup - all are delicious. I decided to make a pesto out of them, with a little bit of Spanish twist with the nuts and cheese. Tossed with hot linguini or spaghetti it is divine. That heady smell of garlic takes over your senses. See if you can find some scapes and give this a try.</span></div></b></span></span></div><div><br /></div><div><br /></div><a href="http://1.bp.blogspot.com/-8LCz2GNxigk/ThD_BX_Zi2I/AAAAAAAAANw/E-P1HjKAvdU/s1600/Scape%2BPesto%2B-R.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-8LCz2GNxigk/ThD_BX_Zi2I/AAAAAAAAANw/E-P1HjKAvdU/s320/Scape%2BPesto%2B-R.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625276333670632290" /></a><span class="Apple-style-span"><br /></span><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span" style="font-family: Arial, sans-serif; "><span class="Apple-style-span"><div style="text-align: center; "><span class="Apple-style-span"><b>Garlic Scape Hazelnut Pesto</b></span></div><div style="text-align: center; "><span class="Apple-style-span"><b><br /></b></span></div><div style="text-align: center; "><span class="Apple-style-span"><b>15 curly garlic scapes</b></span></div><div style="text-align: center; "><span class="Apple-style-span"><b>2/3 c. of a nice, green extra virgin olive oil</b></span></div><div style="text-align: center; "><span class="Apple-style-span"><b>1/2 c. grated Spanish sheep cheese or Pecorino</b></span></div><div style="text-align: center; "><span class="Apple-style-span"><b>1/2 c. grated Pamiggiano</b></span></div><div style="text-align: center; "><span class="Apple-style-span"><b>1/2 c. dry white wine</b></span></div><div style="text-align: center; "><span class="Apple-style-span"><b>Grated rind of one medium lemon</b></span></div><div style="text-align: center; "><span class="Apple-style-span"><b>2 T. fresh lemon juice</b></span></div><div style="text-align: center; "><span class="Apple-style-span"><b>1/2 c. ground hazelnuts or whole pine nuts</b></span></div><div style="text-align: center; "><span class="Apple-style-span"><b><br /></b></span></div><div style="text-align: center; "><span class="Apple-style-span"><b>Wash scapes and chop roughly to fit into the bowl of a food processor more easily. Add half of the olive oil to the scapes and pulse until the scapes are well chopped. Add remaining olive oil and the rest of ingredients to the bowl and process until smooth, adding more olive oil if you like the consistency more loose. </b></span></div><div style="text-align: center; "><span class="Apple-style-span"><b>Cover with plastic wrap, pushing the plastic down onto the surface of the pesto to keep it from oxidizing and turning dark. If using right away, leave it at room temperature for 30 minutes to allow the flavors to meld. If not, refrigerate up to three days. Toss with hot pasta, cooked al dente, and serve. </b></span></div></span></span></div><div><span class="Apple-style-span"><b><br /></b></span></div><div><span class="Apple-style-span"><b><br /></b></span></div><div><span class="Apple-style-span"><b><br /></b></span></div>Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-50616300885018399002011-06-30T22:38:00.001-07:002011-06-30T22:43:19.621-07:00RUSTIC LUNCH<div style="text-align: center;"><br /></div><a href="http://4.bp.blogspot.com/-jasp-OLn4pE/Tg1dch_aARI/AAAAAAAAAMY/43WeGk7j0ng/s1600/Panzanella%2B-%2BR.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-jasp-OLn4pE/Tg1dch_aARI/AAAAAAAAAMY/43WeGk7j0ng/s320/Panzanella%2B-%2BR.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5624254254397653266" /></a><div><br /></div><div><span class="Apple-style-span"><div><span class="Apple-style-span" ><b>Italy struck me today in the form of lunch. I made a southernized version of panzanella salad, with anchovies and red pepper flakes added to the usual dish. And, in Italian fashion, had a little red wine alongside. Hey, it was 10 p.m. in Italy, so why not? I had company, as you can see ...</b></span></div><div style="font-family: Arial, sans-serif; font-size: 12px; "><span class="Apple-style-span"><b><br /></b></span></div><div style="font-family: Arial, sans-serif; font-size: 12px; "><span class="Apple-style-span"><b><img src="http://3.bp.blogspot.com/-mj3vfSwvKf0/Tg1dw3404QI/AAAAAAAAAMg/LVoRFRiCuZQ/s320/Lunch%2Bwith%2BChicken%2B-R.jpg" /></b></span></div><div style="font-family: Arial, sans-serif; font-size: 12px; "><span class="Apple-style-span"><b> What are we having?</b></span></div><div style="font-family: Arial, sans-serif; font-size: 12px; "><span class="Apple-style-span"><b><br /></b></span></div></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: medium; " ><b>I've had a creative day, writing at the battered picnic table out in the garden. Working on a short story (I think - maybe a long story) that's going very well and I'm really into. It's finally good enough weather to be outside. I prefer writing outside, where my mind has space to wander and imagine scenes. I never compose first drafts on the computer (except for blogs). I like the feel of the pencil on paper and the slower pace of hand writing allows me to think of just the right word. I write in pencil because I feel less constrained, more free to change later. Just a personal, psychological thing. Now that I've had lunch, I'll go play with my words some more - and dream up some new recipes while I'm at it.</b></span></div>Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com0tag:blogger.com,1999:blog-4273272646178411327.post-74541254200185005412011-03-17T18:33:00.001-07:002011-03-17T18:36:57.865-07:00~ BAKING IT OUT ~<img src="http://1.bp.blogspot.com/-E_pVlAnygms/TYK26oOSBzI/AAAAAAAAAME/Nowm8VW-aSI/s320/Spelt%2Bdough%2B-R.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5585227606238824242" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><img src="http://3.bp.blogspot.com/-1CLrmCRD_C4/TYK3AF0OLFI/AAAAAAAAAMM/ktrHY3PrW-Y/s320/Spelt%2BBread%2B-R.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5585227700081929298" /></div><div><span class="Apple-style-span"><div style="font-family: Arial, sans-serif; font-size: 12px; "><span class="insertedphoto"></span></div><div style="text-align: center; font-family: Arial, sans-serif; font-size: 12px; "><br /></div><div style="font-family: Arial, sans-serif; font-size: 12px; "><br /></div><div><span class="Apple-style-span" >I've been cooking by rote the last weeks. Today was the first day in a long time that I cooked happy (at least a little). Guess that's progress. Steps, steps.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I went outside between rains and clipped some crabapple branches that are about to burst into bloom, added some white heather sprigs and placed the vase on the table. I played some fado music and some Vivaldi and when I was feeling a bit better, I hit the kitchen.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Experimenting with alternate flours, I came up with a bread recipe today, which turned out really well. Nice crumb, dense and chewy. Great for toast or sandwiches. I included spelt, for its high gluten content and nutty flavor, as well as a little sorghum flour for extra nutrition. The rest was the usual all purpose white flour. Sorghum is a common crop in arid areas and comes from the seed head of a type of grass. The grains can be popped, like popcorn. It contains high amounts of B-vitamins, potassium and calcium. Spelt is high in protein (up to 25% more than in wheat) and B-vitamins. I cheated and used the bread machine to mix, knead and let the bread rise the first time. Then I shaped it and let it rise in a warm place for the second rise.</span></div><div style="text-align: left;font-family: Arial, sans-serif; font-size: 12px; "><br /></div><div style="font-family: Arial, sans-serif; font-size: 12px; "><span class="Apple-style-span"><br /></span></div><div style="text-align: center; font-family: Arial, sans-serif; "><span class="Apple-style-span" ><b><u>Spelt White Bread</u></b></span></div><div style="text-align: center; font-family: Arial, sans-serif; "><span class="Apple-style-span" ><b><br /></b></span></div><div style="text-align: center; font-family: Arial, sans-serif; "><span class="Apple-style-span" ><b>1 1/4 c. warm water</b></span></div><div style="text-align: center; font-family: Arial, sans-serif; "><span class="Apple-style-span" ><b>1 T. dry yeast</b></span></div><div style="text-align: center; font-family: Arial, sans-serif; "><span class="Apple-style-span" ><b>2 T. brown sugar</b></span></div><div style="text-align: center; font-family: Arial, sans-serif; "><span class="Apple-style-span" ><b>1 egg</b></span></div><div style="text-align: center; font-family: Arial, sans-serif; "><span class="Apple-style-span" ><b>3/4 c. spelt flour</b></span></div><div style="text-align: center; font-family: Arial, sans-serif; "><span class="Apple-style-span" ><b>1/3 c. sorghum flour</b></span></div><div style="text-align: center; font-family: Arial, sans-serif; "><span class="Apple-style-span" ><b>3 c. all purpose flour</b></span></div><div style="text-align: center; font-family: Arial, sans-serif; "><span class="Apple-style-span" ><b>2 T. butter, softened</b></span></div><div style="text-align: center; font-family: Arial, sans-serif; "><span class="Apple-style-span" ><b>2 t. salt</b></span></div><div style="text-align: center; font-family: Arial, sans-serif; "><span class="Apple-style-span" ><b><br /></b></span></div><div style="text-align: left; font-family: Arial, sans-serif; "><span class="Apple-style-span" ><b>In bread machine container, add ingredients in order given. Set machine to "dough" setting. Allow to rise until doubled in bulk. Punch down gently and shape dough into a tight rounded ball, tucking edges under. Set on a lightly floured baking sheet, cover with a clean towel and let rise in a warm place for another hour. Slash top a few times, 1/4 inch deep. Heat oven to 400ºF. and bake for 30 minutes, or until browned and it sounds hollow when tapped. Cool completely before slicing (yeah, right). </b></span></div><div style="text-align: left; font-family: Arial, sans-serif; "><span class="Apple-style-span" ><b>Makes one loaf. </b></span></div><div style="font-family: Arial, sans-serif; font-size: 12px; "><span class="Apple-style-span"><b><br /></b></span></div></span></div>Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com1tag:blogger.com,1999:blog-4273272646178411327.post-75914790237647534232011-01-10T00:23:00.000-08:002012-10-19T08:37:47.895-07:00~MEAT MACHINE ! ~<span class="Apple-style-span"><span class="Apple-style-span"><div style="font-family: Arial, sans-serif; font-size: 12px; font-weight: bold;">
<span class="Apple-style-span"><b><span class="insertedphoto"><a href="http://aspenglow24.multiply.com/photos/hi-res/1M/1348" style="color: #012d07; text-decoration: underline;"><img border="0" class="alignmiddleb" src="http://multiply.com/mu/aspenglow24/image/GkV3guVgwWLwNJRjUOkhSw/photos/1M/300x300/1348/DSCN2100.JPG?et=IBtXIpyXw95QZ87TAMKz4Q&nmid=0" style="clear: both; display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; text-align: center;" /></a></span></b></span></div>
<div>
<span class="Apple-style-span"><b><br /></b></span></div>
<span class="Apple-style-span"><b>Vegetarians, take cover! I received my Christmas present yesterday ~ a heavy-duty meat grinder and sausage stuffer. Now I can make charcuterie and sausages at my house and not always have to go over to my friend's. But, when we do get together, we can go crazy making meaty marvels! </b></span></span><div>
<span class="Apple-style-span"><b><br /></b></span></div>
<div>
<span class="Apple-style-span"><b>Of course, I had to try it out today. I still need to get some sausage casings, so sausages were out. I decided on a French-style terrine made with beef chuck, pork back fat, shallots & garlic, Marsala, Cognac, side bacon, pistachios and freshly-ground pâté spices. The grinder worked smoothly and quickly to get the meat and fat very fine. The mixture emulsified nicely when added to the aromatics and panada. So far, so good! I did a quenelle test - good spice and saltiness. Then into the terrine it went -- with great, smacking plops to force out any air. That's fun! Pan into a bain marie and patience, patience to wait for it to slowly cook in its bath. Once out, I weigh it with several cans to compact the meat so it slices nicely. It's a little early to break it out, but I cut a slice for you to see...</b></span></div>
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<span class="Apple-style-span"><span class="insertedphoto"><a href="http://aspenglow24.multiply.com/photos/hi-res/1M/1350" style="text-decoration: none;"><b><img border="0" class="alignmiddleb" src="http://multiply.com/mu/aspenglow24/image/68FFfhXW+krHYlfpDun8sQ/photos/1M/300x300/1350/Beef-Terrine-R.jpg?et=WbQ5vNfdLNJEsvHiJFGQ0Q&nmid=0" style="clear: both; display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; text-align: center;" /></b></a></span></span></div>
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<span class="Apple-style-span"><b><span class="Apple-style-span">I was particularly pleased with the natural gelatin it made - t</span><span class="Apple-style-span">he flavor is earthy and authentic - it tastes like the pâtés and terrines I buy in Europe. T</span><span class="Apple-style-span">he Marsala comes through nicely. Here in the states, more specialty stores are carrying these, but nowhere near the variety available there. The main commercial producer here is D'Artagnan. I guess I'll just be making my own :-) I'm envisioning late spring lunches with a friend or four, serving young salad greens from the garden, homemade terrine slices, some chilled pinot gris and broiled strawberries with vanilla sauce for dessert. Yeah, I can see that. Can you? </span></b></span></div>
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<span class="Apple-style-span"><b>A couple of months ago, I made this Pâté Grandmère - made with pork shoulder, pork liver, cream, brandy and spices. Voilà! - </b></span></div>
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<span class="Apple-style-span"><span class="insertedphoto"><a href="http://aspenglow24.multiply.com/photos/hi-res/1M/1349" style="text-decoration: none;"><b><img border="0" class="alignmiddleb" src="http://multiply.com/mu/aspenglow24/image/iHsPE2Df4QgAGLlzYl0wgg/photos/1M/300x300/1349/Pate-Grandmere-R.jpg?et=Gu%2CgwJmrgNPu3AAJsa7mOA&nmid=0" style="clear: both; display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; text-align: center;" /></b></a></span></span></div>
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<span class="Apple-style-span"><b>Off on my meaty adventures ... I'm thinking some fresh, smoky paprika sausage for breakfast tomorrow.</b></span></div>
</span>Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com1tag:blogger.com,1999:blog-4273272646178411327.post-6871885537543118322010-12-23T21:26:00.001-08:002010-12-23T23:10:16.927-08:00♦ PANETTONE RECIPE ♦<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gFaqQS7ysbI/TRRFcsze9_I/AAAAAAAAAL0/C34Fzdsu1to/s1600/Temple%2BSquare%2BSLC%2B-R.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_gFaqQS7ysbI/TRRFcsze9_I/AAAAAAAAAL0/C34Fzdsu1to/s320/Temple%2BSquare%2BSLC%2B-R.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5554140599820417010" /></a><div style="text-align: center;"><span class="Apple-style-span">My favorite light display</span></div><div style="text-align: center;"><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.okiedokieartichokie.me/wp-content/uploads/2010/12/DSC_0046-300x200.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 200px;" src="http://www.okiedokieartichokie.me/wp-content/uploads/2010/12/DSC_0046-300x200.jpg" border="0" alt="" /></a><br /><span class="Apple-style-span"><div style="font-weight: bold; "><span class="Apple-style-span"><b><br /></b></span></div><div><span class="Apple-style-span" ><br /></span></div><span class="Apple-style-span" >Thanks for patiently waiting for the recipe. This one is based on a King Arthur Flour recipe from their huge baking book. However, I've adapted it to reflect more of the taste I find in the panettoni I find in Italy. I highly recommend using their Fiori di Sicilia flavoring, which you can find at www.bakerscatalogue.com as it is THE right flavor. Otherwise, use equal parts orange, lemon and vanilla extract to achieve that elusive panettone taste. I urge you to seek out really good candied orange peel or make your own. That vile fruitcake stuff they sell at Christmas time should be against the law and using it will ruin this. </span></span><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Unless you have baker's biceps, you really need a heavy-duty mixer to get through this formidable dough. Making the biga ahead of time, instead of just relying on yeast doing its job in an hour or two, makes a big difference in rising when a bread like this is so dense with sugars and fats. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >If you don't have a traditional panettone pan, you can use a pandoro pan or tube type pan to avoid a doughy center. If you want to be totally traditional, specialty cooking supply stores sell the typical waxed, brown papers to hold the dough in the pan and help force a high rise. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span">And, should you have leftover panettone ... Jamie Oliver has a recipe for Christmas panettone bread pudding that is the definition of decadence! Rich, rich, rich. We've had it as our Christmas Eve dinner dessert finale four times and I recommend it. For the recipe, go here: </span><a href="http://www.foodnetwork.com/recipes/jamie-oliver/panettone-bread-and-butter-pudding-recipe/index.html">http://www.foodnetwork.com/recipes/jamie-oliver/panettone-bread-and-butter-pudding-recipe/index.html</a></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" >HOLIDAY PANETTONE BREAD</span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" >For the Biga (starter):</span></div><div style="text-align: center;"><span class="Apple-style-span" >1 1/2 c. unbleached flour</span></div><div style="text-align: center;"><span class="Apple-style-span" >1/2 c. water</span></div><div style="text-align: center;"><span class="Apple-style-span" >1/2 t. instant yeast (SAF is a good one)</span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" >Dough:</span></div><div style="text-align: center;"><span class="Apple-style-span" >3 large eggs</span></div><div style="text-align: center;"><span class="Apple-style-span" >1/2 c. unsalted butter, cut into pieces</span></div><div style="text-align: center;"><span class="Apple-style-span" >2 1/2 c. unbleached flour</span></div><div style="text-align: center;"><span class="Apple-style-span" >1/3 c. sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" >5 t. instant yeast</span></div><div style="text-align: center;"><span class="Apple-style-span" >1 1/2 t. salt</span></div><div style="text-align: center;"><span class="Apple-style-span" >2 t. pure vanilla extract</span></div><div style="text-align: center;"><span class="Apple-style-span" >1/2 t. Fiori di Sicilia extract, OR 1/4 t. EACH of pure orange and lemon extract</span></div><div style="text-align: center;"><span class="Apple-style-span" >***</span></div><div style="text-align: center;"><span class="Apple-style-span" >3/4 c. golden raisins</span></div><div style="text-align: center;"><span class="Apple-style-span" >1/4 c. European style candied orange peel</span></div><div style="text-align: center;"><span class="Apple-style-span" >1/4 c. pine nuts (optional)</span></div><div style="text-align: center;"><span class="Apple-style-span" >Pearl sugar </span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" >For the Biga:</span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" >Combine the flour, water and yeast, kneading briefly to make a stiff dough. Place the dough in a lightly greased bowl, cover with a towel and let rise at room temperature overnight. Alternatively, if you want to start it farther ahead, you can place the dough in the refrigerator and cover with plastic film and allow it to rise for up to 24 hours.</span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" >For the Dough:</span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" >In the bowl of a heavy mixer, combine the biga with all the remaining ingredients, except the fruit, nuts and pearl sugar. Knead the dough until it's smooth - it will be sticky at first, then come together nicely. Place the dough in a lightly greased bowl, covered, in a warm place and let rise for an hour. </span></div><div style="text-align: center;"><span class="Apple-style-span" >Remove dough to board and knead in the fruit, just until the dough accepts the fruit. Don't overhandle! Let it rest for ten minutes or so, then shape into a long log and cut in half. Place each half into the panettone pan lined with the paper or lightly greased or a lightly greased tube pan. Press pearl sugar into the top of the dough, about 2 T. each loaf. Return to a warm place to rise for 2 hours. It may not rise much, but it will become puffy and soft.</span></div><div style="text-align: center;"><span class="Apple-style-span" >Heat oven to 350 degrees F. Bake for 45 minutes, tenting with foil if it seems to be browning too much on top. Remove from oven and turn onto a rack to cool. Once cool, store in airtight container. </span></div><div style="text-align: left;"><span class="Apple-style-span" >**Note: if you want to make small loaves, bake at 325 degrees F for 20-25 minutes. Watch carefully, as they tend to bake quickly and you don't want them to be dry. Instead of pearl sugar, you can dust with powdered sugar while still warm (not hot). </span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span"><b><br /></b></span></div>Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com1tag:blogger.com,1999:blog-4273272646178411327.post-44203326997687511792010-12-07T09:58:00.000-08:002012-12-20T21:17:45.352-08:00FESTIVE PANETTONE<a href="http://4.bp.blogspot.com/_gFaqQS7ysbI/TP55wqAFnCI/AAAAAAAAALg/EE2axiQAmUI/s1600/930.JPG"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5548005667782368290" src="http://4.bp.blogspot.com/_gFaqQS7ysbI/TP55wqAFnCI/AAAAAAAAALg/EE2axiQAmUI/s640/930.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
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<span style="color: #006600; font-family: trebuchet ms;"><b>There is nothing quite like the smell of panettone, the Italian Christmas bread found virtually everywhere in Italy when the holidays approach. In the U.S., it's becoming easier to find, although most of the pre-packaged ones can be dry and you should check the date to be sure it's as fresh as possible. </b></span></div>
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<span style="color: #006600; font-family: trebuchet ms;"><b>When you first slice or tear into it, the scent is elusive ... notes of citrus, vanilla, honey, flowers ... all mixing and separating ... first one, then another, then one gorgeous scent at once. Can you tell I love the stuff? </b></span></div>
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<span style="color: #006600; font-family: trebuchet ms;"><b>Last night I made a batch of panettoncini - mini panettone loaves. I usually bake a whole loaf, but after seeing all the sizes available in the Italian pasticceria OVA, on Milan's fashion street, I decided that individual ones would be perfect both for giving and for breakfast with my latte!</b></span></div>
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<span style="color: #006600; font-family: trebuchet ms;"><b>I'm on vacation at the moment, so will post my recipe when I return. Buon Natale!</b></span></div>
Gaylehttp://www.blogger.com/profile/08307610316672017410noreply@blogger.com4