tag:blogger.com,1999:blog-19266181627591752402024-03-14T03:18:44.135-07:0010x1010 recipes/10 cookbooksLeahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-1926618162759175240.post-13071593666284005212011-02-22T22:09:00.000-08:002011-02-22T22:13:11.416-08:00Squash, White Bean, and Kale Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkaT1Ix72i31tFvCXZtMQEDDRrxsUvtE7bRwRR16suKL8saQDg9-n0N2dac8ey3FMHP4SgXpNX3BluCbJ-h1xX-g-JemMS9Vz17YRyuquumcJpQQh6p2HgQnXrRZOZtcFXOHabcZeXFk/s1600/IMG_6689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkaT1Ix72i31tFvCXZtMQEDDRrxsUvtE7bRwRR16suKL8saQDg9-n0N2dac8ey3FMHP4SgXpNX3BluCbJ-h1xX-g-JemMS9Vz17YRyuquumcJpQQh6p2HgQnXrRZOZtcFXOHabcZeXFk/s400/IMG_6689.jpg" width="266" /></a></div><br />
Back when I was a little baby nurse, I followed a more senior nurse for 16 weeks while I learned the job. We ate together every day, and one day she asked what I was eating, I suppose because it looked even stranger than my usual fare. When I told her that it was a squash and kale soup, the look of horror on her face was absolutely priceless. But I had confidence in my lunch, so I convinced her to try some, and it turned out that my vegetable-hating preceptor loved this soup. She loved it so much that I made her a batch as my 'Thank you for precepting me' present, and she still remembers it (better than I did, in fact) almost 4 years later.<br />
<br />
I love this soup because it's delicious, of course, but also because it's filling and chock full of fiber and vitamins. This is the kind of food that makes you feel healthy and invigorated, rather than bloated and sloppy, and I find that it helps me make it to 7 a.m. when I eat it for my 2 a.m. lunch. Also, this soup keeps well and is better the day after it's made, which means that you can make this soup on your day off, then enjoy it for the rest of the week.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6e1QiCwoHl4GztL3_3e4Xx3wYMVuJt3IBMh42WZutF0vBS7S8TtRSNP5emZPeSQV6dEt2JLX_R4SYGVIVT7BaYqeq_5nOnOcyw9tmiii05OfvS9sQODP0IajYiQ-r88sR3HXI02lp9vg/s1600/IMG_6709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6e1QiCwoHl4GztL3_3e4Xx3wYMVuJt3IBMh42WZutF0vBS7S8TtRSNP5emZPeSQV6dEt2JLX_R4SYGVIVT7BaYqeq_5nOnOcyw9tmiii05OfvS9sQODP0IajYiQ-r88sR3HXI02lp9vg/s400/IMG_6709.jpg" width="400" /></a></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Squash Stew with White Beans and Kale</b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><i><b>(</b>From Whole Foods)</i></span></div><br />
<ul><li>4 oz bacon, cut into small dice</li>
<li>1 medium onion, diced</li>
<li>Parsley, fresh thyme and two bay leaves, bundled together with string</li>
<li>6 cloves garlic, thinly sliced</li>
<li>1 cup apple cider</li>
<li>4 cups vegetable stock (I actually use chicken stock)</li>
<li>4 cups kale (or other green) rinsed, center rib removed, and sliced</li>
<li>2 cups (cooked) white beans, drained (I used a 14ounce can, but if you're feeling ambitious, cook your own dried or fresh beans)</li>
<li>salt and pepper</li>
<li>1 lb peeled seeded Hubbard, butternut or dumpling squash, cut into half-inch dice</li>
</ul><br />
In a heavy-bottomed pot on medium heat, render the fat from the bacon. Cook until the bacon is browned, and remove it with a slotted spoon; reserve.<br />
<br />
Cook onions with the herb bundle in the bacon fat until onions soften. Add the garlic and cook until translucent. Put cider and stock into pot and bring to a boil. Add kale, beans, and salt and pepper to taste. Lower the heat and simmer, uncovered, 15 minutes.<br />
<br />
Add squash cubes to liquid and cook until squash is tender, about ten more minutes. Discard herb bundle. Ladle stew into bowls and garnish with reserved bacon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWqVEbAU2EPVdOpOjMz60lVznY1_ZGOGwAcRn8zP6NdbVcXvyu5ExtGl-bGmeJRu9kKQrpfz9a3-EVpRLjwZy0DcAtOZBF4qIUNGshsVTaVPUGAxbrJtAl5WS4sf-FgspKe3azQ_bBYI/s1600/IMG_6712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWqVEbAU2EPVdOpOjMz60lVznY1_ZGOGwAcRn8zP6NdbVcXvyu5ExtGl-bGmeJRu9kKQrpfz9a3-EVpRLjwZy0DcAtOZBF4qIUNGshsVTaVPUGAxbrJtAl5WS4sf-FgspKe3azQ_bBYI/s400/IMG_6712.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com3tag:blogger.com,1999:blog-1926618162759175240.post-71278495570865456002011-02-18T04:06:00.000-08:002011-02-18T04:06:46.883-08:00Roasted Potatoes for Special Occasions<div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSU2MNIIpG2xws-Aiyik83JQ1VdwV7UcDU3wslh99HtVfDgHAcC8fvrT4kIi1DLirFpGXVR6rTHpDGdxSJr5plr5Dzx3Nk0OYONuJx5D_Scf1ytYf969eP80ndy-Ll6VXHfbsjMoCfNo/s1600/IMG_6661.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSU2MNIIpG2xws-Aiyik83JQ1VdwV7UcDU3wslh99HtVfDgHAcC8fvrT4kIi1DLirFpGXVR6rTHpDGdxSJr5plr5Dzx3Nk0OYONuJx5D_Scf1ytYf969eP80ndy-Ll6VXHfbsjMoCfNo/s400/IMG_6661.jpg" width="400" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">We used to have an all-time favorite roasted potato recipe. It reigned supreme for nearly a decade, and almost never failed to impress. Poor recipe. It's still going to be our go-to roasted potato recipe for weeknights, but duck fat and cornmeal joined together to stage a coup that dethroned the rosemary potatoes as a special occasion dish.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">The victorious recipe is courtesy of Nigella Lawson, and I swear to you that it just might change your life; it could make a potato lover out of a spud spurner. Why? Because usually you have to take your pick when it comes to a cooked potato's virtues, but in this case you get them all, including a fluffy, almost creamy interior, and a crispy, golden outside. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">The outer part of the potato is so crispy because the potatoes have been tossed with some cornmeal. It might sound strange, but thanks to the cornmeal, these potatoes become almost battered, and because they're cooked in plentiful amounts of duck fat, they're almost like French fries, too. The duck fat also lends the potatoes a certain richness, which really shines when paired with some diced onions or scallions. So that's why I say that these potatoes are like every yummy kind of potato all rolled in to one- they're like a baked potato combined with a roasted potato, mixed with a battered, fried, potato, with some hash browns thrown in.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<div style="text-align: center;"><b>Duck Fat Roasted Potatoes</b></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">(From Nigella Lawson)</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></i></div><div style="text-align: left;">We threw a handful of diced onions in to the pan during the last 15 or 20 minutes of cooking, which was delicious. We did that, though, because we didn't have any scallions at the time. So if you have scallions or chives, I would highly recommend tossing them with the cooked potatoes. Of course, you could use onions <i>and</i> scallions.</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><br />
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">6 lbs medium potatoes (I like red-skinned ones)</span></li><br />
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons semolina</span></li><br />
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cups goose fat (I used duck fat)</span></li><br />
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Optional: A handful of diced onions and/or sliced scallions or chives</span></li><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat the oven to 450 degrees.</span></div><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Peel the potatoes (if they have thick skins; if you use thin-skinned potatoes, I would leave the peel on), and cut each one into three by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.</span></div><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Put the potatoes into salted cold water in a large pot, and bring to a boil, letting them cook for 4 minutes. Drain the potatoes into a colander and then tip back into the empty pot, sprinkling over the semolina. Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotation and the potatoes a proper bashing so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later.</span></div><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Meanwhile, empty the duck fat into a large roasting pan and heat in the oven until seriously hot. Then tip the semolina–coated potatoes carefully into the hot fat and roast in the oven for an hour or until they are darkly golden and crispy, turning them over halfway through cooking. If the oven's hot enough they probably won't need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the pan) till the very last minute.</span></div><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRazli1gtJ_MQYyXXQ91zZsNDNnk96FxxbRkfxjxl3cBZK4z7kTwuql8FuJurtB23enVUnIUrQ3CJOSieqtQljxpitUGoSZDIVeVVJRCqZLT7pBJgzuzQQJC8CgzanOIKRKoJNIO4DUo/s1600/IMG_6663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRazli1gtJ_MQYyXXQ91zZsNDNnk96FxxbRkfxjxl3cBZK4z7kTwuql8FuJurtB23enVUnIUrQ3CJOSieqtQljxpitUGoSZDIVeVVJRCqZLT7pBJgzuzQQJC8CgzanOIKRKoJNIO4DUo/s400/IMG_6663.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com4tag:blogger.com,1999:blog-1926618162759175240.post-758604934160852482011-02-16T14:18:00.000-08:002011-02-16T14:18:00.163-08:00Lemon Meringue Pie<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibB652OKaN98IThVP9fxCvLDwvDx0yfTPeU1cIYbpAKQlttkltogv8xh6f_gYGbo2NL5M61_oF_yoR0dyz-_8yAk07TXKsy7v6FGxMbyaikqsTtBZQuU-ZC38iN85c0XkDdvRY9Mvxf-M/s1600/IMG_6599.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibB652OKaN98IThVP9fxCvLDwvDx0yfTPeU1cIYbpAKQlttkltogv8xh6f_gYGbo2NL5M61_oF_yoR0dyz-_8yAk07TXKsy7v6FGxMbyaikqsTtBZQuU-ZC38iN85c0XkDdvRY9Mvxf-M/s400/IMG_6599.jpg" width="400" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Isn't it great how nature provides plentiful amounts of lemons just when most of us are in need of some bright, colorful tartness in our lives? I, personally, love lemony things in the chilly days of late winter and early spring, and one of my all-time favorite lemon applications is lemon meringue pie. I find that February's grey skies aren't so bad when some of this pie is in my world.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">As I'm sure you gathered from the above paragraph, I love love love lemon meringue pie. I actually love any pie (except pecan), but this one is definitely in the top 3. It has the tasty, flaky crust, accompanied by a silken layer of tart lemonyness, all crowned with a fluffy, foamy meringue. I love to put a piece in my mouth and savor the way the little meringue bubbles pop all over my tongue, while the lemon curd and pie pastry make all of my other tastebuds explode. It's like you not only have the fireworks, you have the world-class symphony orchestra playing John Philip Sousa in the background.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmvH6k_BrvXSdACJZ0RRrSQELeOsAaXeo_cpp3qfj_3DqnCtYK5zVLUbccoENRMJp8mHOUQ-3h5BwpdI6QgqttM3jy1_zW2WlL0XSsxzZlGAqJuAfDCFrubg5k55vN_GxEaxEhNB6DLE/s1600/IMG_6603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmvH6k_BrvXSdACJZ0RRrSQELeOsAaXeo_cpp3qfj_3DqnCtYK5zVLUbccoENRMJp8mHOUQ-3h5BwpdI6QgqttM3jy1_zW2WlL0XSsxzZlGAqJuAfDCFrubg5k55vN_GxEaxEhNB6DLE/s400/IMG_6603.jpg" width="400" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">I think that this is a great recipe for lemon meringue pie, and honestly, I've never felt the need to try another. Cook's Illustrated recipes tend to have science on their side, which is particularly helpful when you're dealing with potentially flavorless crust, melting lemon curd, and deflating meringue.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">This recipe uses some special ingredients to keep the lemon in its place, and to prevent the meringue from melting in to a pool of separated egg whites. As long as you don't cut in to the pie before it's cooled (like I did, because I'm impatient), you'll have a perfect lemon meringue pie on your hands.</div><div class="" style="clear: both; text-align: center;"><b><br />
</b></div><div class="" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center; text-decoration: underline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWGoqarP65NisV4-HcQ7U6b4AAk3FGPb7qw8hr1_gsAB1cnsFnfn2dfdw0mDaCRWEXyFdBVRFCyW7WB_Pqei2Uq_YHoBNJ9wtmpKT84x6Y4d4i8HCT31fLLHSqgll9D4SyT9m84W2itmI/s1600/IMG_6591.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWGoqarP65NisV4-HcQ7U6b4AAk3FGPb7qw8hr1_gsAB1cnsFnfn2dfdw0mDaCRWEXyFdBVRFCyW7WB_Pqei2Uq_YHoBNJ9wtmpKT84x6Y4d4i8HCT31fLLHSqgll9D4SyT9m84W2itmI/s400/IMG_6591.jpg" width="400" /></a></div><div class="" style="-webkit-text-decorations-in-effect: none; clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center; text-decoration: underline;"><b><br />
</b></div><div class="" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b>Lemon Meringue Pie</b></div><div class="" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">(Adapted a Teeny Bit from Cook's Illustrated)</span></i></div><br />
<div class="" style="clear: both; text-align: left;"><u>Crust</u></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1 1/4 cups all-purpose flour, plus more for rolling out the dough</li>
<li>1 tablespoon sugar</li>
<li>1 teaspoon salt</li>
<li>3 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled</li>
<li>4 tablespoons (1/2 stick) unsalted butter, cut into 1/4-inch pieces and chilled</li>
<li>4 to 6 tablespoons ice water</li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;"><u>Filling</u></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1 1/2 cups cold water</li>
<li>1 cup sugar</li>
<li>1/4 cup cornstarch</li>
<li>1/8 teaspoon salt</li>
<li>6 large egg yolks</li>
<li>1 tablespoon (packed) grated lemon zest (from about 3 large lemons)</li>
<li>1/2 cup fresh lemon juice (from about 3 large lemons)</li>
<li>2 tablespoons unsalted butter</li>
</ul><br />
<div class="" style="clear: both; text-align: left;"><u>Meringue</u></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1/3 cup water</li>
<li>1 tablespoon cornstarch</li>
<li>4 large egg whites</li>
<li>1/2 teaspoon vanilla extract</li>
<li>1/2 cup sugar</li>
<li>1/4 teaspoon cream of tartar</li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;">Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top and continue to process until the mixture has the texture of coarse sand, about 5 seconds. Scatter the butter pieces over top and, using short pulses, process the mixture until it resembles coarse crumbs, about 5 pulses. Transfer to a large bowl.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sprinkle 4 tablespoons ice water over the mixture. Stir and press the dough together using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does. Try your best not to over-handle the dough. Form the dough into a 4-inch disk , wrap tightly in plastic wrap, and refrigerate at least 1 hour.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Let the chilled dough soften slightly at room temperature before rolling it into a 12-inch circle and fitting it into a pie plate. Trim, fold, and crimp the edges and freeze the unbaked pie crust until firm, about 30 minutes. Adjust the oven rack to the lower-middle position and heat the oven to 375 degrees. Line the chilled crust with aluminum foil and fill with pie weights (beans or rice work). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Bake until the pie dough looks dry and is light in color, 25 to 30 minutes. Remove the pie weights and foil and continue to bake until the crust is a deep golden brown, about 12 minutes longer. Set the pie on a wire rack to cool.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Adjust the oven rack to the middle position and heat the oven to 325 degrees.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">For the filling: Combine the water, sugar, cornstarch, and salt in a large nonreactive saucepan over medium heat and bring to a simmer while whisking constantly. When the mixture starts to turn translucent, whisk in the egg yolks, 2 at a time. Whisk in the zest, then the lemon juice, and finally the butter. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Return the mixture to a full simmer, then remove the pan from the heat. Lay a sheet of plastic wrap flush to the surface of the filling to keep it hot while making the meringue.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the meringue: Bring the water and cornstarch to a simmer in a small saucepan over medium-high heat, whisking frequently. When the mixture turns translucent and begins to bubble, remove it from the heat.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Whip the egg whites and vanilla in a large bowl with an electric mixer on low speed until frothy. Mix the sugar and cream of tartar together, then add it to the egg whites, 1 tablespoon at a time. Increase the speed to medium and whip the egg whites until soft peaks form. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the cooked cornstarch mixture to the whipped egg whites, 1 tablespoon at a time, and contunue to whip the egg whites until they are glossy and form stiff peaks. Remove the plastic wrap from the lemon filling and return to very low heat to rewarm, for about a minute.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pour the hot filling into the baked, cooled pie crust. Dollop and spread the meringue over the top of the pie, making sure to adhere the meringue to the crust. Using the back of a spoon, make attractive peaks in the meringue.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake until the meringue is golden brown, about 20 minutes. Transfer the pie to a wire rack and cool to room temperature before serving.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbsZziem3XRHm3D-7PrUjI4W-hcp2PPfImdOlWkJGNOx2Ynur2pTF4qV-urSHEuQ5-cPvkrySXRo-qJyqeT-tP_x1rF-wqd7w9fWPN9-kyba8Wm0Y0O1YThZQLim8X4wDWBgsM5UGFZw/s1600/IMG_6578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbsZziem3XRHm3D-7PrUjI4W-hcp2PPfImdOlWkJGNOx2Ynur2pTF4qV-urSHEuQ5-cPvkrySXRo-qJyqeT-tP_x1rF-wqd7w9fWPN9-kyba8Wm0Y0O1YThZQLim8X4wDWBgsM5UGFZw/s400/IMG_6578.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com0tag:blogger.com,1999:blog-1926618162759175240.post-23213578410498052992011-02-14T16:11:00.000-08:002011-02-14T16:11:16.054-08:00Cold Sesame Soba Noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCsFG1vEWzE0KwaYxGfmx979kVJ2Qcgr2uvuSnKuck5SBX-8K7fn4DkX6sn7fCAYcL1Zq6R4SULxhdJbcJboc4j7t1HB_LqznJGxCroVAJUPmFjxFB3lOV7LCa2qg7Lp4dNSp2-vnSBtY/s1600/IMG_6651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCsFG1vEWzE0KwaYxGfmx979kVJ2Qcgr2uvuSnKuck5SBX-8K7fn4DkX6sn7fCAYcL1Zq6R4SULxhdJbcJboc4j7t1HB_LqznJGxCroVAJUPmFjxFB3lOV7LCa2qg7Lp4dNSp2-vnSBtY/s400/IMG_6651.jpg" width="266" /></a></div><br />
Most of the time I think it's great when Daring Cooks has us make things that I'm not normally inclined to make. And then there are the times when I think, 'I knew there was a reason I never ever wanted to make that.'<br />
<br />
Like tempura, for example. Every time I see the Iron Chefs make it on TV, I think, 'Wow, that's one thing I don't ever ever want to cook at home.' Plus, I've never met a tempura I've liked. They consistently ruin any sushi dish they come in contact with, and outside of a sushi roll, I've still never liked the particular greasiness of tempura-fried anything.<br />
<br />
I do of course realize that I've probably never had really good tempura, so I haven't written it off completely, but I knew that the tempura to change my mind was not going to come out of my kitchen. And sure enough, mine was greasy, mealy, and gross. So there will not be a recipe for tempura in this post. There will, however be a recipe for soba noodles, which was the second part of this challenge.<br />
<br />
The challenge recipe suggested that we make plain soba noodles, top them with some garnishes, and serve them with a dipping sauce on the side. Now, I realize that this is a very traditional way to serve soba noodles, but the idea of trying to dip long, stringy noodles into a very thin, watery, and mostly soy-based sauce sounded unappealing, partially because I didn't feel like ruining a shirt.<br />
<br />
However, the challenge said that we could use a different soba noodle recipe as long as we attempted to stay true to the spirit of Japanese cooking and keep it clean, fresh, and simple. I liked the looks of this Nigella Lawson recipe, and thought that it fit the criteria.<br />
<br />
Sure enough, it's very addictive, insanely simple to make, and it keeps extremely well. I'll likely make it again so that when I'm at work and I have to shove some food in my mouth at 3 a.m., I can just pull these noodles out of the fridge; no re-heating required.<br />
<br />
You could keep these noodles simple, or you could garnish them with any number of things, including strips of egg, tofu, or thinly sliced red peppers, carrots, cucumbers, or cabbage. Simple or embellished, they're a delicious meal.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1tpRoxYSL7DWsZYtSa0ey1t_tMKP_OyhMiupBPiPS1T28FjHuTVJzgyuGQqphaV_YYvwPgVWbnjv6mOwso5bTUwNlQ3KTzfFrmQfsxkLKLKnETP8YgsrpMACdIn98x-yrSSYaXmRD2w/s1600/IMG_6657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1tpRoxYSL7DWsZYtSa0ey1t_tMKP_OyhMiupBPiPS1T28FjHuTVJzgyuGQqphaV_YYvwPgVWbnjv6mOwso5bTUwNlQ3KTzfFrmQfsxkLKLKnETP8YgsrpMACdIn98x-yrSSYaXmRD2w/s400/IMG_6657.jpg" width="266" /></a></div><br />
<div style="text-align: center;"><b>Soba Noodles with Sesame Seeds</b></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">(Slightly Adapted from a Recipe by Nigella Lawson)</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></i></div><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: none; list-style-position: outside; list-style-type: disc; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 20px; padding-right: 0px; padding-top: 0px; vertical-align: baseline; width: 420px;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">45g sesame seeds (the original recipe calls for 75 grams, but I found that even 45 grams meant a lot of sesame)</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Salt</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">250g soba noodles</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tablespoon rice vinegar</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons soy sauce</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tablespoon honey</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tablespoon sesame oil</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 spring onions</span></li>
</ul>Toast the sesame seeds in a dry pan over medium heat until they look golden brown, and tip them into a bowl. Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to packet instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining. <div><br />
In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the spring onions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again. </div><div><br />
Taste for seasoning and add more soy sauce, honey, or sesame oil as needed. I found that I needed more of everything, but it's up to you. Leave the sesame seed noodles for about half an hour to let the flavours develop, although this is not absolutely necessary or sometimes even possible. <br />
<div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
</div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com1tag:blogger.com,1999:blog-1926618162759175240.post-89643804005240636792011-02-07T15:18:00.000-08:002011-02-07T15:18:31.058-08:00Winter Salads<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34LCLyByFU1oOnaJaiVs6fogJ9JEgv2Plz9UOay07GqgXdYPLsVs-snDKBbL7jGsTDSc78ytameMZSeA_VjkWyAZ59xaGmrimqUt8kScRAidRg3l5s1P3fB3xnGK2CXkcalCW18mGSP4/s1600/IMG_6547.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34LCLyByFU1oOnaJaiVs6fogJ9JEgv2Plz9UOay07GqgXdYPLsVs-snDKBbL7jGsTDSc78ytameMZSeA_VjkWyAZ59xaGmrimqUt8kScRAidRg3l5s1P3fB3xnGK2CXkcalCW18mGSP4/s400/IMG_6547.jpg" width="266" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvzyJGoCaRLu4xXQh6mbxdXYHRoqWW8QFNce8dR-uKjMHo7_aqGMLIntwm4ofJj-1G7yHiWHaWWA29lIDsD2dptXd-mqYayEg4S9U4tdBM8ode3322UVeRygjIOFoZ4XRFUtvfbxCXfU/s1600/IMG_6544.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvzyJGoCaRLu4xXQh6mbxdXYHRoqWW8QFNce8dR-uKjMHo7_aqGMLIntwm4ofJj-1G7yHiWHaWWA29lIDsD2dptXd-mqYayEg4S9U4tdBM8ode3322UVeRygjIOFoZ4XRFUtvfbxCXfU/s400/IMG_6544.jpg" width="266" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div>At this time of year, in order to keep myself sane, I need to work to find things that I like about winter. Some of those things are fires on cold nights, citrus, skiing, and winter salads. In fact, I might like winter salads better than summer salads, and it's really a relief that something is better in the winter than in the summer. I would say that the lack of bugs is another thing that's better in the winter, but there are currently stinkbugs in my house, so that one no longer applies.<br />
<div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Call me crazy, but winter salads tend to have a crunch, a bitterness, and a heartiness that's missing in the more delicate (dare I say wimpier) summer salads. I find them more interesting than salads made from wilty little green leaves because they have so much more character and personality. They're not always easy to get along with, but it's worth making the effort. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After the holidays I really need to take a break from cookies and creamy things, and these flavor-packed salads get me <i>wanting</i> to eat salads, as opposed to eating them because I think I should because I'm a fatty. I recommend that you give these salads a try--their peppery bite just might add some needed brightness to your gray days. They work for me.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oYi_QWHNS-wzuQiV51uOArVWYh2ULRqp9mCc8_TUVMo8FUTfeMUpymUySrS4G6bikhvo-FqI40yBs6njFDVoEAjncxLifbL7iqAEwSJxEYK4RPS8kRPsPf8_nd0HY2zG0smvaTGthzE/s1600/IMG_6541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oYi_QWHNS-wzuQiV51uOArVWYh2ULRqp9mCc8_TUVMo8FUTfeMUpymUySrS4G6bikhvo-FqI40yBs6njFDVoEAjncxLifbL7iqAEwSJxEYK4RPS8kRPsPf8_nd0HY2zG0smvaTGthzE/s1600/IMG_6541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oYi_QWHNS-wzuQiV51uOArVWYh2ULRqp9mCc8_TUVMo8FUTfeMUpymUySrS4G6bikhvo-FqI40yBs6njFDVoEAjncxLifbL7iqAEwSJxEYK4RPS8kRPsPf8_nd0HY2zG0smvaTGthzE/s400/IMG_6541.jpg" width="400" /></a></div><div class="" style="clear: both; text-align: left;"><i><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></i></div><div class="" style="clear: both; text-align: left;"><i></i></div><div class="" style="clear: both; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><i><b>Radicchio Salad with Green Olives</b></i></div><div class="" style="clear: both; font-size: medium; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><i><i><span class="Apple-style-span" style="font-size: x-small;">(By Molly Watson of <a href="http://www.thedinnerfiles.com/">The Dinner Files</a>)</span></i></i></div><br />
<div class="" style="clear: both; text-align: left;"><i><span class="Apple-style-span" style="font-size: x-small;">Serves 2-4 </span></i></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1 head radicchio</li>
<li>18 green olives</li>
<li>1 teeny glove garlic</li>
<li>2 tablespoons olive oil</li>
<li>2 tablespoons lemon juice or sherry vinegar</li>
<li>A pinch of sugar</li>
<li>Salt to taste</li>
<li>Freshly ground black pepper to taste</li>
<li>Freshly grated Parmesan for garnish (optional)</li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;">Trim radicchio and cut or tear into bite-size pieces, and place in a large bowl. Mince the olives and garlic into a paste and mix with the lemon juice or vinegar, and the sugar, salt, and pepper. (I actually do all of this in a little food processor, and I don't add pepper because radicchio leaves are so peppery.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Toss the radicchio with the dressing, and divide amongst the serving bowls. Top with Parmesan if you like. (I actually find that it's not necessary.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRw11fXZQEQFdpJNJ61NPn6Nq9Koa3ELEKps-zqWH40Mq6pucKZPZxg-Bfgso0K2fFY9sUB3evBnkXSdRBGCRDF9eTN_xRl5M6u1luYQKqNxweoMfqSGK4PEKNjXD5xn57na5s5LwnS8/s1600/IMG_6537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRw11fXZQEQFdpJNJ61NPn6Nq9Koa3ELEKps-zqWH40Mq6pucKZPZxg-Bfgso0K2fFY9sUB3evBnkXSdRBGCRDF9eTN_xRl5M6u1luYQKqNxweoMfqSGK4PEKNjXD5xn57na5s5LwnS8/s400/IMG_6537.jpg" width="400" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGA6DWDQIZm4ofWzzj_RImcrvGFmerTi-BZzN1QtJTy06PllVJiNRHqySEjg69f-y9mCK2l9qT2oibDOoBcHVT4lyOZpxo5NriFj-e73vKAFVxHM5L3Svv4VM7N2xl5uG2PeLzZwBmRM/s1600/IMG_6560.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGA6DWDQIZm4ofWzzj_RImcrvGFmerTi-BZzN1QtJTy06PllVJiNRHqySEjg69f-y9mCK2l9qT2oibDOoBcHVT4lyOZpxo5NriFj-e73vKAFVxHM5L3Svv4VM7N2xl5uG2PeLzZwBmRM/s400/IMG_6560.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: center;"><b>Endive Salad with Walnuts</b></div><div class="" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">(By Molly Watson, of <a href="http://www.thedinnerfiles.com/">The Dinner Files</a>)</span></i></div><div class="" style="clear: both; text-align: left;"><i><span class="Apple-style-span" style="font-size: x-small;">Makes 4-6 Servings</span></i></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>4 heads Belgian endive</li>
<li>1/2 cup chopped walnuts</li>
<li>3 tablespoons walnut oil</li>
<li>1 tablespoon lemon juice, cider vinegar, or white vinegar</li>
<li>1 teaspoon whole grain mustard</li>
<li>1 teaspoon Dijon mustard</li>
<li>Salt and pepper to taste</li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;">Toast the walnuts in a toaster oven or a 350 degree oven. Trim the ends of the endives, and chop or slice them into bite-sized pieces.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">In a large bowl, whisk together the oil, lemon juice or vinegar, and the mustards. Add salt and pepper to taste (I actually find that pepper is not necessary.) Add the endives and toss until thoroughly coated. Divide the salad into serving bowls and top with the toasted walnuts.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lLJgn39cxvjcXcUtiIk-rGw7o1NaYewrvLEr_dAom0N7vNdI0WuyovDUWPQCUuKmILbiMUJyNGwJdC5e7KhRfrSxHDaymmLCDAxOsafLvOxHbPdQ7hZAzI3hn6cYxCbdlJmzibpsZAQ/s1600/IMG_6556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lLJgn39cxvjcXcUtiIk-rGw7o1NaYewrvLEr_dAom0N7vNdI0WuyovDUWPQCUuKmILbiMUJyNGwJdC5e7KhRfrSxHDaymmLCDAxOsafLvOxHbPdQ7hZAzI3hn6cYxCbdlJmzibpsZAQ/s400/IMG_6556.jpg" width="266" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com0tag:blogger.com,1999:blog-1926618162759175240.post-2475724352501894052011-02-06T18:27:00.000-08:002011-02-06T18:27:02.180-08:00Spinach Feta Fritters<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftEyMMihNv2UWMaPyHq7GuaohjW3sbqjYDlDtWhOOvPBRpUTVhCyiSCH9vhDaDjszzX0cChCUBtPmTx6UbWlV83524dNdV9WKYxvRBKbuRCaMMGDuZ-UVeqzLeaOFjheBfATAwFJoWH8/s1600/IMG_6502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftEyMMihNv2UWMaPyHq7GuaohjW3sbqjYDlDtWhOOvPBRpUTVhCyiSCH9vhDaDjszzX0cChCUBtPmTx6UbWlV83524dNdV9WKYxvRBKbuRCaMMGDuZ-UVeqzLeaOFjheBfATAwFJoWH8/s400/IMG_6502.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>As you may know, I have a well-documented fritter problem. If it's a vegetable and I like it, I'll probably try to turn it in to a fritter. Therefore, one of my all-time favorite flavor combinations--spinach, feta, pine nuts, and tomato--was just begging to be turned into patty form. Here's the result; I hope you like it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsmogdOjNK1ap3puk5vp4SZxE7EqMgdczjnQVsGnpeUHLHqifeNI0MzPkGXHdHAkfgGhX1Y_70dvR6e2vB2uJ_M8o4M49vJ0obWPmOugV0lESGHh-bsiHSYu9Y3zXiQ2g4C0AyXgHhztg/s1600/IMG_6507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsmogdOjNK1ap3puk5vp4SZxE7EqMgdczjnQVsGnpeUHLHqifeNI0MzPkGXHdHAkfgGhX1Y_70dvR6e2vB2uJ_M8o4M49vJ0obWPmOugV0lESGHh-bsiHSYu9Y3zXiQ2g4C0AyXgHhztg/s400/IMG_6507.jpg" width="400" /></a></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Spinach Feta Fritters</b></div><br />
<ul><li>2 bunches fresh spinach (a little less than 2 lbs)</li>
<li>2 eggs</li>
<li>rounded 1/4 cup feta cheese</li>
<li>1/2 cup tomato sauce</li>
<li>Juice of 1/4 lemon</li>
<li>1/4 cup pine nuts</li>
<li>1/2 cup flour</li>
<li>1 teaspoon Kosher salt, plus more to taste</li>
<li>Freshly ground black pepper</li>
<li>2-3 tablespoons canola oil</li>
</ul><br />
Set a very large pot of water on the stove to boil. In the meantime, fill a large bowl with water. Cut the stems off the spinach bunches, and place the leaves in the bowl of water. Swish them around until all the dirt is removed, and place the leaves in a colander.<br />
<br />
While you'res still waiting for the water to boil, toast the pine nuts in a toaster oven or a 350 degree oven. When the water boils, add the spinach and cook until tender but still bright green, about 2 minutes. Remove the spinach to the colander. There's really no need for an ice bath.<br />
<br />
When the spinach has cooled, squeeze the water out of it. Don't drive yourself crazy, though--it doesn't have to be completely dry. Chop the spinach as fine as you can, again without driving yourself crazy.<br />
<br />
In a large bowl, combine the eggs, feta, tomato sauce, lemon juice, pine nuts, flour, salt, pepper, and spinach, and mix well. In a large non-stick skillet, heat 1 tablespoon oil until shimmering. Add enough spinach mixture to the pan to make a patty that's about 3 inches in diameter.<br />
<br />
Cook until the top starts to look a little firm, and the bottom edges look a little dried out. Flip--the top should be nicely browned. Cook the other side until golden brown, just a little longer (the second side will cook faster than the first).<br />
<br />
Taste this fritter and adjust for seasoning--add more salt, pepper, and lemon juice as necessary. Also, if the batter is too thin, add a little bit of flour. Once the seasoning is correct, cook the rest of the batter in the same manner, adding more oil to the pan as necessary.<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com2tag:blogger.com,1999:blog-1926618162759175240.post-7526150019871245652011-01-26T16:17:00.000-08:002011-01-26T16:35:21.383-08:00Crescent Cheese Cookies<div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0LKIsSffmI5Wy__huNDRrBuyRGGQYeuF0xIgrPLSmld6us4Qfe8cjDDhjwh6oV-fsDmYrRWdkeZZep4amFKmU5_QriGSCtRMFMDg3Yg2vE70PfAA2DDaMiEP31qbLTGJZMMDwv2lLHA/s1600/IMG_6324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0LKIsSffmI5Wy__huNDRrBuyRGGQYeuF0xIgrPLSmld6us4Qfe8cjDDhjwh6oV-fsDmYrRWdkeZZep4amFKmU5_QriGSCtRMFMDg3Yg2vE70PfAA2DDaMiEP31qbLTGJZMMDwv2lLHA/s400/IMG_6324.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Although I bought The Gourmet Cookie Book exclusively for the <a href="http://leah10x10.blogspot.com/2010/12/chocolate-bourbon-balls.html">bourbon balls</a>, I ended up bookmarking pretty much the whole book. It looked a little silly bristling with a million little post-its, not to mention the fact that it's not very helpful to bookmark every page. So I separated the bookmarks into vertically-facing ones that signified 'must make,' and horizontally-facing ones that meant, 'must make really soon.'<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>These little beauties were on a 'must make really soon' page, and I suggest that you make them really soon as well. They're really more like little tiny pastries because of their flaky, flaky dough, but that's not in any way a bad thing. In fact, it's pretty amazing that a dough that literally comes together in about 2 minutes can be so flaky and light--it's the kind of thing one would think must be labored over for hours.<br />
<br />
The dough contains no sugar, but the jam and powdered sugar make the cookie sweet enough. In fact, it becomes a perfectly balanced kind of sweetness that would appeal to adults and children alike. They actually kind of remind me of some of the cookies my Italian grandmother used to make.<br />
<br />
I used black cherry jam, which I thought worked perfectly. And don't be scared off by the mention of farmer's cheese--it's a cheese that is similar to cottage cheese, and because I didn't feel like going to the store, I used plain old cottage cheese and thought that it worked perfectly well.<br />
<br />
My best piece of advice, though, is to carefully check for doneness before pulling these little guys out of the oven. My oven temperature might have been a bit too high, or the suggested temperature might be too hot, or maybe I was just deceived by the effect the milk has on the browning of the cookies, because the outsides were beautifully golden while the insides were still half raw. Even undercooked, these cookies were amazingly flaky, so properly cooked, they must be simply dreamy.<br />
<br />
I apologize for just showing you pictures of the cookies broken in half, rather than the whole cookie. I didn't like the way I styled the shoot when I photographed the whole cookies, and they didn't look all that awesome, anyway. My crescent-rolling skills aren't quite up to par, and a lot of my cookies looked like something the cookie fairy would have pooped out.<br />
<br />
<div style="text-align: center;"><b>Crescent Cheese Cookies</b></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">From The Gourmet Cookie Book</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></i></div><i><span class="Apple-style-span" style="font-size: x-small;">Makes about 2 1/2 dozen cookies</span></i><br />
<br />
<ul><li>About 6 ounces farmer cheese, or low-fat cottage cheese</li>
<li>2 sticks (1 cup) butter, softened</li>
<li>2 tablespoons sour cream</li>
<li>1/4 teaspoon vanilla</li>
<li>2 cups flour</li>
<li>1/4 teaspoon salt</li>
<li>About 10 ounces of your favorite jam or jelly</li>
<li>Milk for brushing the cookies</li>
<li>Powdered sugar for dusting (About 1/4 cup)</li>
</ul><br />
Preheat the oven to 400 degrees.<br />
<br />
Force enough cheese through a sieve into a dish to measure 1 cup. In a bowl, cream the butter until it's smooth. Stir in the cheese, the sour cream, and the vanilla, and mix until well combined.<br />
<br />
In another bowl, sift together the flour and the salt. Gradually blend the flour mixture into the cheese mixture. Wrap the dough in parchment paper and chill for at least 3 hours.<br />
<br />
Roll one fourth of the dough out very thinly (about 1/8 inch) on a lightly floured surface and chill the remaining dough until it is to be used. Cut the dough into 3-inch squares and put about 1/2 teaspoon jam or preserves in the center of each. Repeat with the remaining dough.<br />
<br />
Fold the squares tightly into triangles and roll them into crescents, starting at the wide end. Arrange the crescents on a baking sheet, brushing them lightly with milk, and bake for 15 to 20 minutes, or until they are golden. Transfer the cookies to a wire rack and dust them with sifted confectioners' sugar. (I actually just dumped some sugar into a sifter and used the sifter to dust the cookies.)<br />
<br />
These cookies don't keep very well, and are best on the day they're made.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWiuEicVVLmGb7uguKx-99bUSOSFrAIvHSOrR_ZN81xjqoD-iuFMb0-mga5nyiOg6P0eug5ShU46HsAwueKpAVGk_bHAPkzmaecA5j-1mXmpaUJIa4JOfyCKkbOx_IQnMOqROP-RsBcw/s1600/IMG_6327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWiuEicVVLmGb7uguKx-99bUSOSFrAIvHSOrR_ZN81xjqoD-iuFMb0-mga5nyiOg6P0eug5ShU46HsAwueKpAVGk_bHAPkzmaecA5j-1mXmpaUJIa4JOfyCKkbOx_IQnMOqROP-RsBcw/s400/IMG_6327.jpg" width="400" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com2tag:blogger.com,1999:blog-1926618162759175240.post-54136462595494471072011-01-26T15:11:00.000-08:002011-01-26T15:11:33.168-08:00Pita Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vD5fkcggV_f1NJPx2rpudFSdLj7uwQyQyIb-ap3t7VJvG2mbGqaQ5R-TldAqazh0tZQErekIYcGv59y6PEw7vQWE2DbdoLvsWiOcw08eVgOKsy8ii2hmvmlVBfYahR9D0KfDJNFyexU/s1600/IMG_6243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vD5fkcggV_f1NJPx2rpudFSdLj7uwQyQyIb-ap3t7VJvG2mbGqaQ5R-TldAqazh0tZQErekIYcGv59y6PEw7vQWE2DbdoLvsWiOcw08eVgOKsy8ii2hmvmlVBfYahR9D0KfDJNFyexU/s400/IMG_6243.jpg" width="400" /></a></div><br />
When I was making a <a href="http://leah10x10.blogspot.com/2011/01/pita-pockets.html">recipe</a> based on the New York Times' Greek Nachos, I decided that I was going to be all super-motivated and make my own pita bread. Now, when I'm looking for a recipe, I might look on Epicurious or another recipe website, or I might look in my cookbooks, or I might look to another blogger for inspiration. In a case like this, when I don't want to wade through a million recipes and attempt to figure out which one is going to work, I turn to another blogger.<br />
<br />
<br />
I suspected that Deb from Smitten Kitchen could provide me with a reliable pita recipe, and I was right. Her website is really worth checking out, so I won't reprint the recipe, I'll just direct you <a href="http://smittenkitchen.com/2009/03/pita-bread/">here</a> so you can check it out for yourself. And I just want to mention that my pitas really were beautifully puffed when I first made them, before I smashed them all by piling them together. Really. They were.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnV8r3uQs3M_Kp2CGVjEZ2JqzxkeXnV-WOvlCGgvhKg6YZfxh_zcJ0IuDRLVj1E89dWUM7pYp03vQn-llJmUHD01M9PQyjTsnhVAdmFM1kjtr-spqmQxrOT6iPoY14KnLfA_widAO_qA/s1600/IMG_6249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnV8r3uQs3M_Kp2CGVjEZ2JqzxkeXnV-WOvlCGgvhKg6YZfxh_zcJ0IuDRLVj1E89dWUM7pYp03vQn-llJmUHD01M9PQyjTsnhVAdmFM1kjtr-spqmQxrOT6iPoY14KnLfA_widAO_qA/s400/IMG_6249.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcuoRqm0zzJN3MEj8_FBKVcRFreJXgLV_qSzVyr6yjrhOPsM7U5qH8UhytK8V2CfmYmSVaNDhAbDgVAd9kZ2sZWZpyWQeN6A7XiEGhOsqzo-jglfNH-h2tCOYZ35ZkdW8JXEZWs-zGJA/s1600/IMG_6244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcuoRqm0zzJN3MEj8_FBKVcRFreJXgLV_qSzVyr6yjrhOPsM7U5qH8UhytK8V2CfmYmSVaNDhAbDgVAd9kZ2sZWZpyWQeN6A7XiEGhOsqzo-jglfNH-h2tCOYZ35ZkdW8JXEZWs-zGJA/s400/IMG_6244.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com0tag:blogger.com,1999:blog-1926618162759175240.post-24403800284747042192011-01-26T12:36:00.000-08:002011-01-26T12:36:25.953-08:00Parsley Walnut Pesto<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrmdl-8iBDy-vB7xHQepXQuikTgrP0oEoxkrM6LGYqlBVsDx3GXIoT6EZm_5J0Lv0eTeVcByVGJrfAHDpiLKNdZe2vLGFd2gBvXxzIhCJC7OyQ-D9b91CtFXZNZmhcD6uye5vGmzTENI/s1600/IMG_6363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrmdl-8iBDy-vB7xHQepXQuikTgrP0oEoxkrM6LGYqlBVsDx3GXIoT6EZm_5J0Lv0eTeVcByVGJrfAHDpiLKNdZe2vLGFd2gBvXxzIhCJC7OyQ-D9b91CtFXZNZmhcD6uye5vGmzTENI/s400/IMG_6363.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Is there anything better than the smell of fresh basil in the summertime? My porch becomes a little piece of heaven when it overflows with flowers and smells of basil. Unfortunately, there comes a time when my lush, leafy basil stalks turn to brown woody ones that smell of decaying basil, so into the dumpster they go. The circle of life.<br />
<br />
But then there comes a time when I want some pasta but I'm sick of tomato sauce and can't afford the calories packed into a cream sauce. I could of course go to the grocery store and pay an obscene amount of money for enough fresh basil to make some pesto, but looking back upon the abundance of the summer makes such a prospect just too painful.<br />
<br />
So how about some parsley walnut pesto? It's just as delicious as basil pesto, but won't make you yearn for a summer season that's months away. And because parsley is cheaper than basil and walnuts are cheaper than pine nuts, it's economical, too!<br />
<br />
<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEokkxLE8mVKw2hMOA1oQ9N8xFllBY5WImt-cGVkDi4jeUYeEtPGeiVABhd97ghIjGHeCpu28hSpGaOko8EuTcWi-ROJZTTviHlTDUeY-2IKBKgCz-OWU2D1s5XgUiAGtXuQjtn1AnobA/s1600/IMG_6337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEokkxLE8mVKw2hMOA1oQ9N8xFllBY5WImt-cGVkDi4jeUYeEtPGeiVABhd97ghIjGHeCpu28hSpGaOko8EuTcWi-ROJZTTviHlTDUeY-2IKBKgCz-OWU2D1s5XgUiAGtXuQjtn1AnobA/s400/IMG_6337.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><b>Parsley Walnut Pesto</b></div><ul><li>2 cups loosely-packed flat-leaf parsley leaves</li>
<li>3/4 cup toasted chopped walnuts</li>
<li>1/2 cup grated Parmesan cheese</li>
<li>2 large cloves garlic, crushed</li>
<li>2 tablespoons fresh lemon juice, plus more to taste</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon freshly ground black pepper</li>
<li>1 cup extra-virgin olive oil</li>
</ul>Place parsley, walnuts, cheese, garlic, lemon juice, salt, and pepper in the bowl of a food processor fitted with a metal blade. Pulse until well combined.<br />
<br />
With the food processor running, add the olive oil in a slow stream. You may need as little as half a cup, so go slowly, and stop when the pesto reaches a consistency that works for you. Taste for seasoning, and add more salt, pepper, and lemon juice as needed.<br />
<br />
This pesto doesn't discolor as easily as basil pesto does, but it's still best to use it within a couple days. Of course, you can always divide it into small portions, place those portions in little plastic bags, and freeze it all for a few months. As needed, remove a bag of pesto from the freezer; it will defrost very quickly.<br />
<br />
<span id="goog_784039213"></span><span id="goog_784039214"></span>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com2tag:blogger.com,1999:blog-1926618162759175240.post-89092737966795003972011-01-17T10:40:00.000-08:002011-01-26T15:13:48.566-08:00Pita Pockets<div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 22px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 22px;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEihpNTqYfUOVI_m1NVWdVHb4E7hSiL-Hn99LrJtKBLSXmSHySdKqYMtfsT2nQdxkG2GiumX_IgxI2SJKLnbJjj6hPX5UIUAJu1c1w9BQhgeiFWSA2c_JnxP1uvTPOJLmY7GBWbcl7jVk/s1600/IMG_6265.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEihpNTqYfUOVI_m1NVWdVHb4E7hSiL-Hn99LrJtKBLSXmSHySdKqYMtfsT2nQdxkG2GiumX_IgxI2SJKLnbJjj6hPX5UIUAJu1c1w9BQhgeiFWSA2c_JnxP1uvTPOJLmY7GBWbcl7jVk/s400/IMG_6265.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 22px;">For dinner the other night, I decided that I wanted to make the New York Times' </span><a href="http://www.nytimes.com/2009/06/24/dining/241mrex.html?_r=1&ref=dining" style="line-height: 22px;">recipe</a><span class="Apple-style-span" style="line-height: 22px;"> for Greek Nachos, because it sounded like the kind of dinner that could be relatively light yet satisfying, and I love the kind of meals that you can assemble and then pick at gradually.</span></span><br />
<div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 22px;">But then I decided that I didn't want to use lamb, I wanted to use turkey; I loved the cumin in the meat part of the recipe, but thought that some more spices were called for. And I didn't want to make the sauce with that much oil and feta, so I cut back on those two ingredients. And I definitely didn't want my sauce to contain any fresh mint because the very idea made me want to vomit, so I used the fresh oregano growing on my windowsill. </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 22px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 22px;">Finally, after having <a href="http://leah10x10.blogspot.com/2011/01/pita-bread.html">made my own pita bread</a>, I had run out of motivation and no longer felt like cutting the pita pieces into wedges, toasting them, and making a nacho-like sort of thing. So I cut the pitas in half and stuffed all the ingredients inside. The end result was still a dinner I could assemble and pick at, but it no longer resembled my originally intended meal. Nonetheless, it was delicious, and I highly recommend that you try making your own pita pocket dinner. It's relatively healthy, and endlessly adaptable. If anyone out there has a way that they particularly like to make pita pockets, let me know about it in the comments.</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 22px;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1OUlbC_-IuBhVDnHuRik1TpvXrc7GjeG5xapJoWsQiAFzPPo04tXFbf4mA7JyJ6XTtfE8YSE_WZ8HU9v0gvT7Uo0tv3egzUN8Okj6gSXySOCVkSHQdW0p57flv8F5PEGhSlC9lIevMc/s1600/IMG_6284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1OUlbC_-IuBhVDnHuRik1TpvXrc7GjeG5xapJoWsQiAFzPPo04tXFbf4mA7JyJ6XTtfE8YSE_WZ8HU9v0gvT7Uo0tv3egzUN8Okj6gSXySOCVkSHQdW0p57flv8F5PEGhSlC9lIevMc/s400/IMG_6284.jpg" width="400" /></a></div><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="line-height: 22px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Pita Pockets</b></span></div><div style="line-height: 22px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>(Inspired by the New York Times)</i></span></div><div style="line-height: 22px; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Serves 4</i></span></div><div style="line-height: 22px;"></div><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://leah10x10.blogspot.com/2011/01/feta-yogurt-sauce.html">Feta Yogurt Sauce</a></span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons canola oil</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 large onion, finely chopped, divided</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tablespoon cumin seeds</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pound ground turkey (preferably dark meat or a combination of dark and light meat)</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tablespoon ground cumin</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/8 teaspoon cayenne pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Salt</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 cup water or beer</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 teaspoon red pepper flakes (optional)</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Freshly ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 lemon (You'll already have this if you're making the feta yogurt sauce. One lemon is sufficient for the whole recipe.)</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 pieces pita bread, <a href="http://leah10x10.blogspot.com/2011/01/pita-bread.html">homemade</a> if you like</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 or 3 medium ripe tomatoes, finely chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 medium cucumber, roughly peeled, seeded, and finely chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup Calamata olives, pitted and halved (optional)</span></li>
</ul></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 22px;">Make feta yogurt sauce.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 22px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 22px;">Put two tablespoons of canola oil in a skillet over medium-high heat and cook all but 1/4 cup of the onions until soft (set that 1/4 cup aside-you'll use it later.) Add the cumin seeds and cook, stirring, until fragrant, about 2 minutes. Add turkey, ground cumin, and cayenne, and sprinkle with salt. </span></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 22px;">While the meat cooks, use a spatula or other kitchen utensil to break it up into fine chunks;</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 22px;"> cook until meat is cooked through, 10 to 15 minutes. </span><br />
<div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 22px;">If the meat is exceedingly dry when you add it to the pan, add 1/4 cup water or beer. The turkey will later release juices as it cooks--continue to cook meat </span><span class="Apple-style-span" style="line-height: 22px;">until</span><span class="Apple-style-span" style="line-height: 22px;"> almost all liquid has evaporated. Add red pepper flakes if you like spicy food. Add a few grinds of fresh black pepper, and the juice of a 1/4 of a lemon. Taste for seasoning, and add more salt, pepper, red pepper flakes, or lemon juice as needed.</span></span><br />
<div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Break each pita in half and using your finger, separate the two sides of each half so that you're left with pockets. Stuff each pocket with the turkey meat, yogurt sauce, onions, cucumbers, tomatoes, and olives. Eat.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="line-height: 22px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVFWcwrQ4Mu_24NCZ3R8bVoc5-tlTBnaa2YjPeMtNhqj5ZQCYeGifwvprIL8BsrL8Ix7RQn7NqEGAU-lsrF-TCzXXULzTXmdVlu-teTt0Rfim3im98T8NRBHevZy4Pk396U_CDXD17A8/s1600/IMG_6279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVFWcwrQ4Mu_24NCZ3R8bVoc5-tlTBnaa2YjPeMtNhqj5ZQCYeGifwvprIL8BsrL8Ix7RQn7NqEGAU-lsrF-TCzXXULzTXmdVlu-teTt0Rfim3im98T8NRBHevZy4Pk396U_CDXD17A8/s400/IMG_6279.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
</div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com0tag:blogger.com,1999:blog-1926618162759175240.post-34817131727666156952011-01-17T10:01:00.000-08:002011-01-26T15:14:28.449-08:00Feta Yogurt Sauce<div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1TAKiUvytCQYhXuZhw78U-nXkwnvYCJDDDrjvSW6xuY8e1XcSWzgZfTAFDUX0BF2JDV3spiUOljLtDakD8hS5obi2sExCNJvo-uBF8Y9drnd9AQj9gbpge6c9IHeE5cs24ohrLNgZSI/s1600/IMG_6298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1TAKiUvytCQYhXuZhw78U-nXkwnvYCJDDDrjvSW6xuY8e1XcSWzgZfTAFDUX0BF2JDV3spiUOljLtDakD8hS5obi2sExCNJvo-uBF8Y9drnd9AQj9gbpge6c9IHeE5cs24ohrLNgZSI/s400/IMG_6298.jpg" width="341" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">This sauce was originally made for a <a href="http://leah10x10.blogspot.com/2011/01/pita-pockets.html">pita pocket dinner</a>, but I found it to be so delicious that I began using it as a dip for bread, a dip for vegetables, a salad dressing, and the cream base for creamed spinach. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Creamy and tangy, this sauce can be used to accompany anything from vegetables to fish, and you could probably even use it as a pizza topping. It's bright with herbs and lemon, and the richness imparted by the feta and olive oil make this a perfectly balanced condiment. If anyone out there tries this, let me know how you used it, and how you liked it.</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div style="line-height: 22px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fkZYN1Ly3TEtYVSaB2gw_zjxF0kJyRRiwLSeq6fiGkcKiJyjM3vngdj1Xs4XyA_V-SVDiHy2_6QKoAeSI9vSU8qBVOivyeZvYrPhIRqrC5YGDV7irTitOCnrHA7FleF_TWnIa6aDpkg/s1600/IMG_6294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fkZYN1Ly3TEtYVSaB2gw_zjxF0kJyRRiwLSeq6fiGkcKiJyjM3vngdj1Xs4XyA_V-SVDiHy2_6QKoAeSI9vSU8qBVOivyeZvYrPhIRqrC5YGDV7irTitOCnrHA7FleF_TWnIa6aDpkg/s400/IMG_6294.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b>Feta Yogurt Sauce</b></div><div class="" style="clear: both; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">(Adapted from the New York Times)</span></i></div><br />
<ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 ounces feta cheese</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup plain yogurt, preferably whole-milk</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/8 cup very good olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Teaspoon loosely packed oregano leaves</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 lemon</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Freshly ground black pepper</span></li>
</ul></div><div style="line-height: 22px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a blender or food processor, combine feta, yogurt, 1/8 cup olive oil, oregano, and the juice of a quarter of a lemon. Blend or process until smooth. You can also mash mixture by hand, with a fork. If you do it that way, chop up the oregano leaves before adding. I actually used a measuring cup and a hand-held stick blender, which worked beautifully. Add a lot of freshly ground black pepper. Taste for seasoning and add more lemon juice or pepper if needed. You probably won't need salt since the feta is salty.</span></div></div><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com0tag:blogger.com,1999:blog-1926618162759175240.post-28201823537437228572011-01-09T05:45:00.000-08:002011-01-09T07:16:34.223-08:00Black Bean Tacos with Radish Slaw<div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkmARaJLsTJMA-etzyj3tSY2XTgVN4SSsAYybYuIV3vPf6h-vPkc2LXZ6xeeNks8miVeKPHuWwvr1oMp5hDO4aMzmPuzI1UeyVM1elG8NvmqwT03plekTpHh2BaeKodDZyFykY9diXvRo/s1600/IMG_6211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkmARaJLsTJMA-etzyj3tSY2XTgVN4SSsAYybYuIV3vPf6h-vPkc2LXZ6xeeNks8miVeKPHuWwvr1oMp5hDO4aMzmPuzI1UeyVM1elG8NvmqwT03plekTpHh2BaeKodDZyFykY9diXvRo/s400/IMG_6211.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: left;">Here's an example of how throwing together a few simple, inexpensive ingredients can make a meal that's more than the sum of its parts. These tacos don't require much effort at all, and in the end you have a meal that's light yet satisfying, healthy and indulgent. (The taco shells aren't the healthiest thing in the world--that's the indulgent part, but everything else is relatively low in fat and high in fiber--the healthy part.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Depending on how much hot sauce you use, these tacos can be spicy and fiery, or they can be cool, crisp, and refreshing. In my opinion, a lot of hot sauce and a good bit of the radish slaw makes for the best of both worlds.<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2B-T1EtCZnT4rc9QVsn2oKLZKfJOG1HgSPBaAyINJuRGgPoLpk1UuezfZnleMxjl-0r_jxOqH6FC_kaCwAT28YFVCyzgXbrRVHbpU52sTPTHTBaCQfywjMhjBYsyhwmUoRK-yia9mgNI/s1600/IMG_6207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2B-T1EtCZnT4rc9QVsn2oKLZKfJOG1HgSPBaAyINJuRGgPoLpk1UuezfZnleMxjl-0r_jxOqH6FC_kaCwAT28YFVCyzgXbrRVHbpU52sTPTHTBaCQfywjMhjBYsyhwmUoRK-yia9mgNI/s400/IMG_6207.jpg" width="400" /></a></div><br />
<div class="" style="clear: both; text-align: center;"><b><br />
</b><br />
<b>Black Bean and Radish Slaw Tacos</b></div><div class="" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">(Adapted from Epicurious)</span></i></div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><div style="text-align: -webkit-auto;"><ul><li>5 teaspoons olive oil, divided</li>
<li>1 15-ounce can black beans, drained and rinsed</li>
<li>1/2 teaspoon ground coriander</li>
<li>1/2 teaspoon ground cumin</li>
<li>1/8 teaspoon cayenne</li>
<li>2 tablespoons fresh lime juice</li>
<li>1 bunch radishes</li>
<li>2 green onions, chopped</li>
<li>1/3 cup chopped fresh cilantro</li>
<li>6 taco shells</li>
<li>1/3 cup cheddar or 'Mexican' cheese blend, or cojita</li>
<li>Bottled chipotle hot sauce or other hot sauce</li>
</ul>In a large skillet, heat 2 teaspoons oil until shimmering. Add beans, coriander, cumin, and cayenne and heat through while mixing all of the ingredients together and partially mashing the beans. Add salt and 1 tablespoon lime juice. Taste for seasoning and add more spices and/or lime juice as needed. </div></div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix 2 teaspoons olive oil and lime juice in medium bowl. Using a mandolin, make matchsticks out of the radishes, and add them to the bowl along with the green onions and cilantro. Add a pinch of salt and toss to coat. Taste for seasoning.</span></div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a toaster oven, toast the taco shells until they're warm and slightly crispy. Fill tacos with beans, cheese, and slaw. Pass hot sauce alongside.</span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div>I got a new camera for Christmas/my birthday! I took these pictures when I was just starting to mess around with it:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9UCY_ZRNxlWZff1gcvk0LbI3Rot_6fSb_8uTgEMkH3-0pYGYkOcZ_mUsrKhWfZpL0dRFmioFDyHj_4TgN4n1gmGGfmcnen8K7hNyyWSjQOu3E2z2XM1UPTKtXcPTJHSxxynUtGuaOhxI/s1600/IMG_6178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9UCY_ZRNxlWZff1gcvk0LbI3Rot_6fSb_8uTgEMkH3-0pYGYkOcZ_mUsrKhWfZpL0dRFmioFDyHj_4TgN4n1gmGGfmcnen8K7hNyyWSjQOu3E2z2XM1UPTKtXcPTJHSxxynUtGuaOhxI/s400/IMG_6178.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mvlb0mYRp3wAeHdubClgo-du3qnHJEzM5aaWWlvBMvAswp35yTg3vOvPJlWxF5G7Qm_X-03XwzK7YMe9y_x84Lco2hWqYmHdBv6uqdU3yYQU9R5LFA_fBRaslAqNWeJdCOyINio-TPY/s1600/IMG_6174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mvlb0mYRp3wAeHdubClgo-du3qnHJEzM5aaWWlvBMvAswp35yTg3vOvPJlWxF5G7Qm_X-03XwzK7YMe9y_x84Lco2hWqYmHdBv6uqdU3yYQU9R5LFA_fBRaslAqNWeJdCOyINio-TPY/s400/IMG_6174.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMxwupzhgfl9dNszkViIZbXvmvtiVcDAr2oePN6vv4b_rNH9IxROoplnuae0PGJIqyVrTkuHIsUpEnBET-4Ca0JlsL1jbcKoK9_lc0Pv0lrJkJvyOkDi9DxquqkflMqAjLgu5K3wQvEus/s1600/IMG_6175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMxwupzhgfl9dNszkViIZbXvmvtiVcDAr2oePN6vv4b_rNH9IxROoplnuae0PGJIqyVrTkuHIsUpEnBET-4Ca0JlsL1jbcKoK9_lc0Pv0lrJkJvyOkDi9DxquqkflMqAjLgu5K3wQvEus/s400/IMG_6175.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlOsFNT52L0rRQrAmxJZPFYnUHUldeTCc6J1ZYJms4_4ASYq6_0Bn3Px0bWtykUDpflT5IL0dEYvj1nzTHsIQ9a0OqzqoC6cYvrBYmgbVPLcxkcKqRG7VByyISGOLBCI2fhbJmRCGJPE/s1600/IMG_6176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlOsFNT52L0rRQrAmxJZPFYnUHUldeTCc6J1ZYJms4_4ASYq6_0Bn3Px0bWtykUDpflT5IL0dEYvj1nzTHsIQ9a0OqzqoC6cYvrBYmgbVPLcxkcKqRG7VByyISGOLBCI2fhbJmRCGJPE/s400/IMG_6176.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfT4FYbocdf7EAadsm19_5-O6O6ODfM7TkC2hLo6GgPWZZx2xJNkHGghJuOliOHiWofPEzL-y3-O403z0TsefgN3JvFAwqDkqQ8STOEbTp-84S0cwEoxL9Ehg17RfGBBkGZJ0LxNDrTY/s1600/IMG_6177.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfT4FYbocdf7EAadsm19_5-O6O6ODfM7TkC2hLo6GgPWZZx2xJNkHGghJuOliOHiWofPEzL-y3-O403z0TsefgN3JvFAwqDkqQ8STOEbTp-84S0cwEoxL9Ehg17RfGBBkGZJ0LxNDrTY/s400/IMG_6177.jpg" width="400" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com1tag:blogger.com,1999:blog-1926618162759175240.post-21874865178717200512010-12-16T03:34:00.000-08:002010-12-16T03:37:08.120-08:00Salted Caramel Buttercream Frosting<div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mB5uPGDRK46BatNEPcoHz55XiK72dCq8mQnQ2f6negTkuQrGVy17yUVqdyorKcZtNXiGJ6yjiBvXfukz1oXSZOedn0757XtJzdGWEzTO38956RW2nwxHXXQFO_j-ham0Ub0WnZF0teo/s1600/IMG_5949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mB5uPGDRK46BatNEPcoHz55XiK72dCq8mQnQ2f6negTkuQrGVy17yUVqdyorKcZtNXiGJ6yjiBvXfukz1oXSZOedn0757XtJzdGWEzTO38956RW2nwxHXXQFO_j-ham0Ub0WnZF0teo/s400/IMG_5949.jpg" width="300" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font: 12px 'Trebuchet MS', Verdana, sans-serif; margin-bottom: 10px; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font: 12px 'Trebuchet MS', Verdana, sans-serif; margin-bottom: 10px; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Those are some manly-looking cupcakes, aren't they? Plus, they're far more interesting than the usual chocolate cake with chocolate or vanilla icing--the icing is a salted caramel buttercream. I made these for my brother's birthday, and although he hasn't had much of a sweet tooth since the age of 7, he ate two of them and took a few more home. That's high praise.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font: 12px 'Trebuchet MS', Verdana, sans-serif; margin-bottom: 10px; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbCQiv9QvnRiT7cvY-siMcM8RjajGbHX5glqdI_pPc6dGSP4UdnIC7mG-5Z3IQ-EfQrwtutwl-H_41tHcaJNMTs-_tzZFG6cF3m2okT2DnydyeSRIQlQWNUvdqfJSFbYYuLEo9S5Kw54/s1600/IMG_5954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbCQiv9QvnRiT7cvY-siMcM8RjajGbHX5glqdI_pPc6dGSP4UdnIC7mG-5Z3IQ-EfQrwtutwl-H_41tHcaJNMTs-_tzZFG6cF3m2okT2DnydyeSRIQlQWNUvdqfJSFbYYuLEo9S5Kw54/s400/IMG_5954.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif; font-size: small;"><strong>Salted Caramel Buttercream</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif; font-size: small;"><em>(From Cupcakeblog.com)</em></span><span class="Apple-style-span"></span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font: 12px 'Trebuchet MS', Verdana, sans-serif; margin-bottom: 10px; text-align: center;"><div style="text-align: left;"><ul><li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span"><span id="goog_1251819121"></span><span id="goog_1251819123"></span><span id="goog_272218937"></span><span id="goog_272218939"></span><span id="goog_642112802"></span><span id="goog_642112804"></span><span id="goog_1290160448"></span></span><span style="font-family: Times, "Times New Roman", serif; font-size: small;">2 sticks butter</span></div></li>
<li><span style="font-family: Times, "Times New Roman", serif; font-size: small;">8 ounces or 1 package of Philly cream cheese</span></li>
<li><span style="font-family: Times, "Times New Roman", serif; font-size: small;">5 to 6 cups powdered sugar</span></li>
<li><span style="font-family: Times, "Times New Roman", serif; font-size: small;">1 cup salted caramel (Below)</span></li>
</ul><div><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span">Bring butter to room temperature by letting it sit out for 1 or 2 hours.</span> </span></span></div><div><span style="font-family: Times, "Times New Roman", serif; font-size: small;"></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">Sift 3 cups of powdered sugar into the butter/cream cheese mixture and beat to combine. Add 1 cup of the salted caramel and beat to combine.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">Sift 2-3 cups of powder sugar, in 1 cup increments and beating between each, until you arrive at the thickness and sweetness you desire. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: small;"></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnoouQdcT8DnaaEGVNJbsseYTTll1VlFt_18i3BixBf3uoOByl8NmR1ckyKXJHE3-sMLbRcDs3hmnlS8ToaGCI-ePORgsYbnCQKEWFcmppMcw5uYc9tjzk0iUkVA-Tdsi2vQOCmdqs-Q/s1600/IMG_5963.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnoouQdcT8DnaaEGVNJbsseYTTll1VlFt_18i3BixBf3uoOByl8NmR1ckyKXJHE3-sMLbRcDs3hmnlS8ToaGCI-ePORgsYbnCQKEWFcmppMcw5uYc9tjzk0iUkVA-Tdsi2vQOCmdqs-Q/s400/IMG_5963.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;"><strong>Salted Caramel</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-family: Times, "Times New Roman", serif; font-size: x-small;"><em>(From Smitten Kitchen)</em></span></div><div style="text-align: center;"><ul><li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">1 cup sugar </span></div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste </span></div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">1/2 cup plus two tablespoons heavy cream, at room temperature </span></div></li>
<li><div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">If you only have unsalted butter, a pinch of salt. </span></div></li>
</ul></div><div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least three quarts (I used six), whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color. Add the butter all at once and stir it in. Before turning off the stove pour in the heavy cream (and salt if you're adding it) and turn off the heat (the sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce. </span></div><div style="text-align: left;"><br />
</div><div align="left"></div></font><br />
<div style="text-align: left;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;">Use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, the caramel will likely have thickened a bit but a few seconds in the microwave brings it right back to pouring consistency. We microwaved it covered, in 10 second increments.</span><br />
<br />
</div></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com2tag:blogger.com,1999:blog-1926618162759175240.post-11561557276982957072010-12-15T22:34:00.000-08:002010-12-15T22:34:40.810-08:00Molasses Crinkles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WjC4nbsWCCNcvlN-l6AnPhjmPMyaqWi2fsrPPxINBoJBM2S0-gXWQoY9rumOtHnMOJTO7xkEN2wNJUcHIW6WbIPRsrjGzxnjH90_N_vfAjlSst6jAsh3j3hRUjRPEdF32fzpH6tD1tY/s1600/IMG_6047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WjC4nbsWCCNcvlN-l6AnPhjmPMyaqWi2fsrPPxINBoJBM2S0-gXWQoY9rumOtHnMOJTO7xkEN2wNJUcHIW6WbIPRsrjGzxnjH90_N_vfAjlSst6jAsh3j3hRUjRPEdF32fzpH6tD1tY/s400/IMG_6047.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you have time to make only one batch of cookies this year, I would highly recommend that it be these molasses crinkles. Forget chocolate chip and sugar cookies, these cookies are the essence of Christmas. Like <a href="http://leah10x10.blogspot.com/2010/12/aged-eggnog.html">eggnog</a> and <a href="http://leah10x10.blogspot.com/2010/12/chocolate-bourbon-balls.html">bourbon balls</a>, these cookies will wrap you in a holiday glow, and the warm spiciness of the cinnamon, cloves, ginger and allspice will make your house feel like the best place on Earth. Add a roaring fire and a fragrant, glowing Christmas tree, and you've got holiday magic.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">These chewy, sophisticated cookies are <em>so</em> awesome that the first year Nick brought them to work, people came within a hair of getting in a fistfight over them. The next year, they didn't come to blows, but they resorted to stealing the unattended cookies and hiding them in their desks. That's why I always make at least a double batch these days--I wouldn't want anyone to get hurt.</div><br />
<br />
<br />
<div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">My coworkers are not quite so dramatic, but when I mention that I've brought in a batch, their eyes light up and they ask, <em>Those cookies from last year? Those are awesome!</em> A lot of us can barely remember yesterday, so for these cookies to be remembered a year later is really saying something. </div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">If that's not enough to convince you to make these, how about the fact that they're fun and easy to make? And, after you've made these once, you'll have the ingredients on hand for future batches. I'm sure you can see why they're a holiday staple in our house.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaf5uys2i8vXx0ocSKdgT9zD6kOLTUEesgq4Nk6_FpVbIcgDBk1-n6lc2B6y_-nFS5eGDt5DVTAeljodrFiY8iOmA5EsIlyA6MlwsqIBESbbw1xIRlb1GUFbFP8D5i51DL4B_0xQOs9wY/s1600/IMG_6057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaf5uys2i8vXx0ocSKdgT9zD6kOLTUEesgq4Nk6_FpVbIcgDBk1-n6lc2B6y_-nFS5eGDt5DVTAeljodrFiY8iOmA5EsIlyA6MlwsqIBESbbw1xIRlb1GUFbFP8D5i51DL4B_0xQOs9wY/s400/IMG_6057.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><strong>Molasses Crinkles</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-size: x-small;"><em>(From Epicurious)</em></span></div><ul><li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 1/4 cups all-purpose flour</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 teaspoons baking soda</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon ground cinnamon</div></li>
<li>3/4 teaspoon ground ginger</li>
<li>1/2 teaspoon ground allspice</li>
<li>1/2 teaspoon ground cloves</li>
<li>1/2 teaspoon salt</li>
<li>1/2 cup vegetable shortening at room temperature</li>
<li>1/2 stick (1/4 cup) unsalted butter, softened</li>
<li>1 cup packed dark brown sugar</li>
<li>1 large egg</li>
<li>1/2 cup molasses (not robust or blackstrap)</li>
<li>About 1/3 cup sanding or granulated sugar* (I used Sugar in the Raw) for tops of cookies</li>
</ul><br />
<div>Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.</div><br />
<div> </div>Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.<br />
<br />
<div> </div>Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.<br />
<br />
<div> </div>Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on ungreased baking sheets.<br />
<br />
<div> </div>Bake cookies for 8 minutes, then cool on sheets 1 minute. The original recipe calls for the cookies to be baked for 10 to 12 minutes, but I found, as did a lot of the reviewers on Epicurious, that 10 minutes is too long. You want to take the cookies out when they still look almost raw--they should just be developing cracks on the surface, and they should not have taken on any color. The edges will have started to set, but the middles will still be puffy and almost wobbly. You have to trust me on this one--if you overcook these cookies, they're still tasty, but they end up being more like gingerbread and that certain something is gone. Don't worry if the cookies don't look as dark as they do in the pictures--they get darker and more crinkly as they cool. <br />
<br />
Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrzY005exNQdoBqB2SHSiDbF2lVnMCi_jGU62nZGPlFcUR6ByiRqvtHJecveZOeylJ6isyKT0apV9P8VIbchxE5EyFiOMSnibrHOevM0I7Kjb7DNzUZ5At7Iuz1iVVbqzn4tGOhxGO0w/s1600/IMG_6039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrzY005exNQdoBqB2SHSiDbF2lVnMCi_jGU62nZGPlFcUR6ByiRqvtHJecveZOeylJ6isyKT0apV9P8VIbchxE5EyFiOMSnibrHOevM0I7Kjb7DNzUZ5At7Iuz1iVVbqzn4tGOhxGO0w/s400/IMG_6039.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div> </div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwb4NVTCFyYjQNubGVDtDk3CKH9R_zU3_Btp2082t1NN7AwhXyXtSyFyPREkojU4Dcf83R7Z_UFP1jhHzTudHhqcT6cF9aB9qurIPevlSyoPcKn5wivzMFdJztoTa_Q6i_QG2ypdcq_0/s1600/IMG_6045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwb4NVTCFyYjQNubGVDtDk3CKH9R_zU3_Btp2082t1NN7AwhXyXtSyFyPREkojU4Dcf83R7Z_UFP1jhHzTudHhqcT6cF9aB9qurIPevlSyoPcKn5wivzMFdJztoTa_Q6i_QG2ypdcq_0/s400/IMG_6045.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com0tag:blogger.com,1999:blog-1926618162759175240.post-89781432153338734682010-12-14T12:39:00.000-08:002010-12-14T15:26:11.392-08:00Eggs Benedict<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOsSd6V2IMiK8DHQEFCjZeRStj4amKdNWysqlxOiFy3cxLZVzotNCm-Z-pdbzIurNieYUUlxtaqtHGJhTcB6BHDovHDrJlUMIyiSRhBBf3-K_86otJD64e-bpEC9RemW79IL54E_9a8Q/s1600/IMG_5784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOsSd6V2IMiK8DHQEFCjZeRStj4amKdNWysqlxOiFy3cxLZVzotNCm-Z-pdbzIurNieYUUlxtaqtHGJhTcB6BHDovHDrJlUMIyiSRhBBf3-K_86otJD64e-bpEC9RemW79IL54E_9a8Q/s400/IMG_5784.jpg" width="400" /></a></div><br />
</div><div class="" style="clear: both; text-align: left;">When we were planning a trip to California earlier this year, my Dad suggested that we go to a particular restaurant and get eggs Benedict. "I don't like eggs Benedict," I replied. So when my crappy omelette arrived, I tried my brother's eggs Benedict, and of course, I loved it. Isn't it funny how parents are usually right?</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">So I've decided that I like eggs Benedict, and on the morning this challenge was announced, I had actually been lying in bed craving them.'But I would never want to make them,' I thought. So I was utterly unsurprised when I got out of bed, opened the webpage announcing the challenge, and saw that it was eggs Benedict.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Because my Dad (obviously) likes eggs Benedict, I got over my multiple misgivings and made this dish for him, at which point I decided that I'll likely never make it again. I've made a lot of complicated things in my time, and I've got to say that this eggs Benedict was one of the most difficult things I've made in a while. Its multiple components had me frazzled, as they all require good technique and good timing.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">That's exactly why I do the Daring Cooks, though--to force me to make things that intimidate me. And two of the most intimidating aspects of this challenge are skills that every cook should be at least a little bit familiar with--poaching eggs and making a Mother sauce (in this case, Hollandaise). And who knows, maybe I'll make this again some day and find that it's a lot easier the second time around, as is often the case in cooking.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you would like to make this classic brunch item at home, I can suggest two things that can make eggs Benedict more approachable: The eggs can be poached up to a day ahead of time and kept in a cold water bath. When you're ready to use them, throw them into some gently simmering water until they're just warmed through. Also, the Hollandaise can be made a little bit ahead of time and kept warm. I filled a travel mug with boiling water, let it sit for a few minutes, dumped out the water, and poured in the Hollandaise. It stayed warm that way for half an hour, and it probably would have been okay for an hour.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLuVHHQmjjSKs0tidVytzK9v8TCaq28yYAMRgmm-gwYorAueJpUkLYgH3aJn8o8BWY4dSWgoI-Df4zvd_Z0Q1ku9hdk0cnvmkEvtMoYOcAfj7oMOVTYqXinzc6MfdvtQ1MQqdb-ELHq6c/s1600/IMG_5777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLuVHHQmjjSKs0tidVytzK9v8TCaq28yYAMRgmm-gwYorAueJpUkLYgH3aJn8o8BWY4dSWgoI-Df4zvd_Z0Q1ku9hdk0cnvmkEvtMoYOcAfj7oMOVTYqXinzc6MfdvtQ1MQqdb-ELHq6c/s400/IMG_5777.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The Daring Cooks had some other helpful tips:</span></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Make sure to use the freshest eggs possible. Farm-fresh eggs will make for the best poached eggs. If you use old eggs, you'll have a harder time with the whites spreading out all over the place when you place the egg in the water.</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Adding a bit of vinegar or acidic agent to your water will help stabilize the eggs and cook the whites faster, and keeping you water just below the boiling point (about 190 degrees) will help keep the fragile eggs from all the boiling bubble action rupturing the eggs. Also make sure you salt the poaching water well.</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The other main key to success is to crack your eggs into a small bowl first, taking care not to break the yolk. Then it becomes easy to gently slide the entire egg into the water for the poaching process. Some people also suggest swirling the poaching liquid into a vortex before sliding the egg in, in order to help keep the egg whites together. I've found it works fine whether or not you do this step.</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A poached egg is done when the whites are fully cooked and the yolk has just started to solidify but is still tunny when you cut it open--about 3 minutes. It's okay to go a little longer depending on your desired firmness.</span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span"></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3gNqoIh-Sdvr6R__i_jFigTeVX8kNi_hVYlehnxd0hfooysstGvdRLJ7t1EYdneJDNAnx3Gn3vwldSRNLBsZLKwGteVi8ZMVUOx3sYElcX1TI_CFUOsQxMDF1ZkZXrIOJSU8r7VyQas/s1600/IMG_5782.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3gNqoIh-Sdvr6R__i_jFigTeVX8kNi_hVYlehnxd0hfooysstGvdRLJ7t1EYdneJDNAnx3Gn3vwldSRNLBsZLKwGteVi8ZMVUOx3sYElcX1TI_CFUOsQxMDF1ZkZXrIOJSU8r7VyQas/s400/IMG_5782.jpg" width="400" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span"><span id="goog_1774480805"></span><span id="goog_1774480806"></span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #442200; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 14px;"><b>Eggs Benedict</b></span></span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #442200; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 14px;"><i>Serves 4 </i></span></span></span></div><div style="text-align: -webkit-auto;"><ul><li><span class="Apple-style-span">8 eggs (size is your choice)</span></li>
<li><span class="Apple-style-span">4 English muffins</span></li>
<li><span class="Apple-style-span">8 slices of Canadian bacon (Or plain bacon if you prefer. I actually used pancetta, which I thought worked perfectly.)</span></li>
<li><span class="Apple-style-span">Chives, for garnish (Optional)</span></li>
<li><span class="Apple-style-span">Splash of vinegar (for poaching)</span></li>
</ul><span class="Apple-style-span">For the Hollandaise (makes 1.5 cups):<br />
</span><br />
<ul><li><span class="Apple-style-span">3 large egg yolks</span></li>
<span class="Apple-style-span">
<li>1 tsp. water</li>
<li>¼ tsp. sugar</li>
<li>12 Tbl. (6 oz.) unsalted butter, chilled and cut in small pieces </li>
<li>½ tsp.kosher salt</li>
<li>2 tsp. freshly squeezed lemon juice</li>
<li>Pinch cayenne pepper (optional)</li>
</span></ul><span class="Apple-style-span">Fill a saucepan with about an inch of water and bring to a simmer. Cut the chilled butter into small pieces and set aside. In a metal mixing bowl, whisk egg yolks and 1 tsp. water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more.<br />
<br />
Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes until the yolks thicken to coat the back of a spoon. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly.<br />
</span></div><div style="text-align: -webkit-auto;"><span class="Apple-style-span"><br />
</span></div><div style="text-align: -webkit-auto;"><span class="Apple-style-span">Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper (if using). Taste and add more salt, lemon juice, or cayenne as needed. Keep the Hollandaise warm while you poach your eggs in a thermos, carafe, or bowl that you’ve preheated with warm water.<br />
<br />
Add enough water to your pan so that you have 2–3 inches of water and bring back to a simmer. Add salt and a splash of vinegar (any kind will do). Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure there's space between them. Cook for 3 minutes for a viscous but still runny yolk.<br />
<br />
While waiting for the eggs, quickly fry the bacon and toast your English muffins. Top each half of English muffin with a piece of bacon. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with Hollandaise and chopped chives, and enjoy!</span></div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com5tag:blogger.com,1999:blog-1926618162759175240.post-31387549456164859002010-12-13T19:49:00.000-08:002010-12-13T19:49:01.309-08:00Bourbon Cranberry Sauce<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5J36BieJYGqh9p9l36dEbGPelNulMtFbpOwkuz4x7VwRP01TOsk5-Bc__Dq5DKNXhbPRr25iZIrEuNaMZgzRe3caxOAXLBh_QOd6M06Ryb6ScSLgPTi-crfCUw2eRzhEumtdKpiiLX8/s1600/IMG_6002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5J36BieJYGqh9p9l36dEbGPelNulMtFbpOwkuz4x7VwRP01TOsk5-Bc__Dq5DKNXhbPRr25iZIrEuNaMZgzRe3caxOAXLBh_QOd6M06Ryb6ScSLgPTi-crfCUw2eRzhEumtdKpiiLX8/s400/IMG_6002.jpg" width="300" /></a></div><br />
For years and years, I searched for the perfect cranberry sauce. I tried adding allspice, cloves, Zinfandel, and orange zest. I tried simmering, boiling, and marinating the cranberries. And then a couple years ago, I stumbled upon the ultimate cranberry sauce, courtesy of Epicurious.<br />
<div><br />
<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgC4zgUXV-QYJOlmVb6OCE-y1uRkc8wT5QUdk5RT5TvqdKow_MLtzx_jkuhyqf6zr1kMp-STvuNYmS96uO-WCNhii9N-GmDiJG2SsK2IrRwJRJMNbBo7r0foKRx91pBggbuAqepdeKUf0/s1600/IMG_5998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgC4zgUXV-QYJOlmVb6OCE-y1uRkc8wT5QUdk5RT5TvqdKow_MLtzx_jkuhyqf6zr1kMp-STvuNYmS96uO-WCNhii9N-GmDiJG2SsK2IrRwJRJMNbBo7r0foKRx91pBggbuAqepdeKUf0/s400/IMG_5998.jpg" width="295" /></a></div><br />
The secret is bourbon, but don't let that scare you off. I make things like <a href="http://leah10x10.blogspot.com/2010/12/chocolate-bourbon-balls.html">bourbon balls</a> for the holidays because I have some bourbon lovers in the family, but I personally can't really handle the spirit. In cranberry sauce, though, it's magical--it adds just enough punch to play off the tartness of the cranberries, and it brings out all of the fruit's complexity. Somehow, it also adds a hint of an orange flavor, and it tones down the mouth-puckering sweetness of the sauce.</div><div><br />
</div><div>And the best part may be the fact that you don't have to watch a pot on the stove--you just throw 3 ingredients together in a baking dish and throw the whole thing in the oven for an hour; it's almost ridiculously simple and easy. And! for some reason, the baking dish even comes clean really easily. So if you want a complex, interesting cranberry sauce instead of the usual cloying culprits, you need to try this sauce for your next holiday get together. </div><div><br />
</div><div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHRf-Gw4sbnDCAWIDn0LY9_Rfd7hOSLolp72ZLF7t_W-v5-ZTTi-TdiJLM6NgKLLLm_4H2UqYvGk_Mnt8-KscQ_J_zGR6r4a93jGlvreGJEN18SGUJxnJzEqcZhIt6TPQhcopzyJvrIk/s1600/IMG_6026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHRf-Gw4sbnDCAWIDn0LY9_Rfd7hOSLolp72ZLF7t_W-v5-ZTTi-TdiJLM6NgKLLLm_4H2UqYvGk_Mnt8-KscQ_J_zGR6r4a93jGlvreGJEN18SGUJxnJzEqcZhIt6TPQhcopzyJvrIk/s400/IMG_6026.jpg" width="300" /></a></div><b><br />
</b><br />
<b>Bourbon Cranberry Sauce</b></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">(Slightly adapted from Epicurious)</span></i></div><div style="text-align: center;"><i><br />
</i></div><ul><li>1 pound (about 4 cups) cranberries</li>
<li>1 1/2 cups sugar</li>
<li>1/4 teaspoon ground cinnamon</li>
<li>1/4 cup bourbon</li>
</ul><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> Preheat oven to 350°F. Combine first 3 ingredients in 9x13-inch baking dish. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour. Remove from oven and stir in bourbon. Refrigerate cranberry sauce until well chilled. (Can be prepared 1 week ahead.) Transfer to bowl and serve.</span><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHRf-Gw4sbnDCAWIDn0LY9_Rfd7hOSLolp72ZLF7t_W-v5-ZTTi-TdiJLM6NgKLLLm_4H2UqYvGk_Mnt8-KscQ_J_zGR6r4a93jGlvreGJEN18SGUJxnJzEqcZhIt6TPQhcopzyJvrIk/s1600/IMG_6026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMR7A-R6iALDaTxJZ3QSdd7pwdnVAdDK8QiXAcq3s_fTXP50MOS2yWgf8y3ROK3lsPgGX6cszINL1zEYkgaruLjNlS_jJeI8YV-JtYdoprsscG9O3VyNb6Kttp-75JhbE4MgKwO398wQ/s1600/IMG_6018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMR7A-R6iALDaTxJZ3QSdd7pwdnVAdDK8QiXAcq3s_fTXP50MOS2yWgf8y3ROK3lsPgGX6cszINL1zEYkgaruLjNlS_jJeI8YV-JtYdoprsscG9O3VyNb6Kttp-75JhbE4MgKwO398wQ/s400/IMG_6018.jpg" width="300" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com1tag:blogger.com,1999:blog-1926618162759175240.post-39314062866684235682010-12-10T20:38:00.000-08:002010-12-13T13:34:14.275-08:00Aged Eggnog<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigK5zvDGUXYT_coD37fsU_Fj9hrJXYxxFujLSEZBFoD_PhB5QckFtvH3Wf7Ob0hVS7c22v-iyfMwZaGG4DsnKm_PWxVEj-WvDikLHtD6hl9a9WapKBAW8FVbLDjtSMeqd8wl9SDf2lrRY/s1600/IMG_5937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigK5zvDGUXYT_coD37fsU_Fj9hrJXYxxFujLSEZBFoD_PhB5QckFtvH3Wf7Ob0hVS7c22v-iyfMwZaGG4DsnKm_PWxVEj-WvDikLHtD6hl9a9WapKBAW8FVbLDjtSMeqd8wl9SDf2lrRY/s400/IMG_5937.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I <em>love</em> eggnog. It's one of those love/hate kind of things, and I'm firmly in the love camp; it makes me feel all warm and fuzzy inside, and while this might sound cheesy, it gets me in the holiday spirit.</span><br />
<br />
<span style="font-family: Times;">I used to make the Cook's Illustrated recipe, which is delicious, but it's pretty time-consuming because you basically pasteurize the eggs and dairy by heating it all over a very low flame until it reaches a certain temperature. It takes forever, and if you rush it at all, or forget to stir for even a few minutes, you can end up with a curdly mess.</span><br />
<br />
<span style="font-family: Times;">I did that one year, and it made me sad. So when I read about the concept of aged eggnog on <a href="http://chow.com/">Chow.com</a>, I was super excited; not only because it sounds virtually fool-proof, but because I'm lazy.</span><br />
<br />
<span style="font-family: Times;">You see, for this aged eggnog, you mix a few things together and throw them into jars, which then go in the fridge for up to a year. That's <em>it! </em>And just like what happens with the <a href="http://leah10x10.blogspot.com/2010/12/chocolate-bourbon-balls.html">bourbon balls</a>, the aging process tames the harsh bite of the alcohol and makes the eggnog deliciously smooth and mellow.</span><br />
<br />
<span style="font-family: Times;">I'm going to write a disclaimer here, as you'll see on every website that has this recipe: You're taking raw eggs, cream, and milk, and letting it sit for at least a month and up to a year, which would probably cause the FDA to collectively have a heart attack. </span><br />
<br />
<span style="font-family: Times;">The theory behind this technique, though, is that the large amount of alcohol in the mix prevents any nastiness from forming. Plus, in order for anything like salmonella to fester in there, it would have had to be present in the eggs or milk in the first place, which is unlikely. But if rawness scares you, you should try a pasteurized eggnog recipe. Me, I like to live on the edge.</span><br />
<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCIgmt53xgOFPDHfHlavkM0B3p3GWKPVZl1uaWtboKZDXkHyR7FFwLlPn6Uzonrg_52fjKN_d4bwk9b5w7kw8jWMlBitLNNy6LIQT6bvwemLEYKW_0ijZTBqtzRBFBOrkyOAgikRos6dc/s1600/IMG_5938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCIgmt53xgOFPDHfHlavkM0B3p3GWKPVZl1uaWtboKZDXkHyR7FFwLlPn6Uzonrg_52fjKN_d4bwk9b5w7kw8jWMlBitLNNy6LIQT6bvwemLEYKW_0ijZTBqtzRBFBOrkyOAgikRos6dc/s400/IMG_5938.jpg" width="300" /></a></div><br />
<strong>Aged Eggnog</strong></div><div style="text-align: center;"><span style="font-size: x-small;"><em>(From </em></span><a href="http://chow.com/"><span style="font-size: x-small;"><em>Chow.com</em></span></a><span style="font-size: x-small;"><em>)</em></span></div><ul><li>12 large eggs </li>
<li>2 cups sugar </li>
<li>1 cup heavy cream </li>
<li>1 quart (4 cups) whole milk </li>
<li>1 liter (about 4 cups) bourbon, such as Jim Beam </li>
<li>1/2 cup dark rum </li>
<li>1/2 to 1 cup good Cognac or other brandy </li>
<li>Pinch kosher salt </li>
<li>1 whole nutmeg</li>
</ul><h4 style="color: #333333; font-weight: normal; line-height: 1.22em; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">To serve (optional):</span></h4><ul style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1em; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li>10 egg whites</li>
<li>1 1/2 cups heavy cream</li>
<li><br />
</li>
<span class="Apple-style-span"><span class="Apple-style-span" style="color: #333333; line-height: 1.22em;"></span><span class="Apple-style-span" style="color: #333333; line-height: 19px;">Separate egg yolks and whites. Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy. Add heavy cream, milk, bourbon, rum, Cognac, and salt, and mix to combine. </span></span><span class="Apple-style-span" style="color: #333333; line-height: 1.22em;"><span class="Apple-style-span" style="line-height: 19px;"></span></span><span class="Apple-style-span" style="color: #333333; line-height: 1.22em;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bottle it right away </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">and refrigerate it until it’s ready. You can use an old liquor bottle, washed out jars from pasta sauce (like I did), or any other largeish glass vessel.</span></span></span></ul><div><div><div><span style="color: #333333; font-family: Times;">Allow the eggnog to age for at least 3 weeks and up to a year. (You'll note an improvement after only a week, and it keeps getting better from there.)</span><br />
<span style="color: #333333; font-family: Times;"></span> <br />
To serve, pour over ice and grate some fresh nutmeg over the top. If you only have the pre-ground stuff, skip it, and get some whole nutmeg the next time you go to the store. Or, if you want to serve the eggnog in the traditional way, pour it into a punch bowl. In separate bowls, whip 10 egg whites and 1 1/2 cups heavy cream to soft peaks and fold them into the eggnog. Serve in punch cups, garnished with freshly grated nutmeg.<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDCtXy2njQf3wz8c0n9GVxvXcDBQ9kYv7fbMhUiZHr5oU2w4CIrjV7bMCispo1ZXrMhSmeI2FGlfrOel3bDs-9_INBnABkEfYJ0zqY_gNDNYRJ01VgnlPpiY-cUZoXVzhR_lS4MS84mE/s1600/IMG_5936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0opTjJzolX0t_8QJpiea0YMtt_lL8VIZ8KAy-1LHdICrZQVkYKqsRzejFq6nW86CLzSnBFKyUE7YiwVitnqT6yDcCcPe6X1LuTKS3AkzqEUc_8PNqKy-ed83oaXnlO3OaN2ZduuyUhcs/s1600/IMG_5936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0opTjJzolX0t_8QJpiea0YMtt_lL8VIZ8KAy-1LHdICrZQVkYKqsRzejFq6nW86CLzSnBFKyUE7YiwVitnqT6yDcCcPe6X1LuTKS3AkzqEUc_8PNqKy-ed83oaXnlO3OaN2ZduuyUhcs/s400/IMG_5936.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bLR95A3vmIHvv9fbOlL1sACBfKWN4P1y2TEhnr8leVFmuAX7sbsxXjn31eqWK0oFHnbw-q6AxFu5i8Kpisx27OUhm94iZrJXgUdGeLiNHDRGa0tNaDwji-KjGgX1r2msiBPzP8VVcwo/s1600/IMG_5942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bLR95A3vmIHvv9fbOlL1sACBfKWN4P1y2TEhnr8leVFmuAX7sbsxXjn31eqWK0oFHnbw-q6AxFu5i8Kpisx27OUhm94iZrJXgUdGeLiNHDRGa0tNaDwji-KjGgX1r2msiBPzP8VVcwo/s400/IMG_5942.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
</div></div></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com0tag:blogger.com,1999:blog-1926618162759175240.post-81041881315511158032010-12-10T20:09:00.000-08:002010-12-13T14:07:39.932-08:00Chocolate Bourbon Balls<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0BTv5MDYE4tNHSWUXe3jcPc5fkxRK_PLlpZVlqC0JRMfKsjP1FNh1tdGS1odwxuMdWepSTjgq-7qoHhVNLiWw_EhJT07Ep64xHg1k7GTGumVIKjum4G6E7nzHDGa16QFLvspvzyPiF0/s1600/IMG_5915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0BTv5MDYE4tNHSWUXe3jcPc5fkxRK_PLlpZVlqC0JRMfKsjP1FNh1tdGS1odwxuMdWepSTjgq-7qoHhVNLiWw_EhJT07Ep64xHg1k7GTGumVIKjum4G6E7nzHDGa16QFLvspvzyPiF0/s400/IMG_5915.jpg" width="400" /></a></div><br />
If you have bourbon lovers in your familly, you must make this recipe. And you should do it soon, because these no-bake cookies need to age in order to achieve their full, well-rounded potential.<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Because these bourbon balls are constructed from pre-made cookies and no perishable ingredients, they can be stored in a cool, dry place for several months. As they age, the sharp edges of the bourbon are smoothed away, and the texture of the bourbon balls improves and becomes smoothly dense. The molasses, cinnamon, ginger, and cloves combine to make that sort of warming winter flavor that makes you feel like you're curled up in front of a roaring fire. These are not treats for kids, though--they still pack a punch.<br />
<br />
There are, of course, many recipes for bourbon balls out there. However, every other recipe that I was able to find either called for butter (which would make them less shelf-stable); powdery, metallicy cocoa; or <em>vanilla</em> wafers. <em>Vanilla!?</em> Who wants vanilla bourbon balls? Chocolate and bourbon were made for each other; add some molasses and pecans, and you've got a party.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>So really--enlist some help (this is the kind of recipe that's fun to make with another person), roll up your sleeves (it's messy), and get these little nuggets aging in order to have them ready for Christmas.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9matqc9zuT3kREzzZnAmiko05Q5SLJWX5K7Zdat8yNjFfkXMEj3Dc9MZxc2UCrjuTyfvOtjhcXPkgQtraqo3a-IFgrSHfRWNDtebP465Ah5VOmt6MUGiW14WywXBfKLgiSR4vffdYGJs/s1600/IMG_5906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9matqc9zuT3kREzzZnAmiko05Q5SLJWX5K7Zdat8yNjFfkXMEj3Dc9MZxc2UCrjuTyfvOtjhcXPkgQtraqo3a-IFgrSHfRWNDtebP465Ah5VOmt6MUGiW14WywXBfKLgiSR4vffdYGJs/s400/IMG_5906.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"> <b>Bourbon Balls</b></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">(From The Gourmet Cookie Book)</span></i></div><br />
<ul><li>1/2 cup chopped raisins</li>
<li>1/4 cup bourbon</li>
<li>2 cups chocolate wafer crumbs</li>
<li>1/2 cup firmly packed dark brown sugar</li>
<li>1/2 cup finely chopped pecans, plus about another 3/4 cup for rolling the balls</li>
<li>1/4 cup unsulfured molasses</li>
<li>1/2 teaspoon cinnamon</li>
<li>1/2 teaspoon ground ginger</li>
<li>1/4 teaspoon ground cloves</li>
</ul><br />
In a small bowl, let the raisins macerate in the bourbon for 15 minutes. In a large bowl, combine well all ingredients except the 3/4 cup chopped pecans for rolling. Form the mixture into 1-inch balls, and roll the balls in the finely chopped pecans. Store the bourbon balls in an airtight container in a cool dark place for at least 1 week before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJGYhgOVRspvXV8tEOoetC9w4tlRNWvNgXZaOpp3tepCwvmgNU2e3Xd3nVau57BrSh1J90_jFpdeQCjLOKD_FzSXUEppssS7velV6AxTyDpy_80y9kmUqh_p7ohwAOexlEOqkxO4tLk0/s1600/IMG_5909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJGYhgOVRspvXV8tEOoetC9w4tlRNWvNgXZaOpp3tepCwvmgNU2e3Xd3nVau57BrSh1J90_jFpdeQCjLOKD_FzSXUEppssS7velV6AxTyDpy_80y9kmUqh_p7ohwAOexlEOqkxO4tLk0/s400/IMG_5909.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com0tag:blogger.com,1999:blog-1926618162759175240.post-15301816891237093452010-12-08T15:43:00.000-08:002010-12-15T15:01:59.383-08:00Mocha Chocolate Cookies<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviEBw-gekbVssqXDHXuM2QhZlI5FXq11wnIPHhzCIOLP1w9PSuen1XdBFntuYpGnRfjBl52sQ4IB8rL2ahRIMJ31DnoBkHcZXLTyiY_-hux6ym_CQEsX6MMDrTEjpHlrD-DMwZRxMUC4/s1600/IMG_5881.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviEBw-gekbVssqXDHXuM2QhZlI5FXq11wnIPHhzCIOLP1w9PSuen1XdBFntuYpGnRfjBl52sQ4IB8rL2ahRIMJ31DnoBkHcZXLTyiY_-hux6ym_CQEsX6MMDrTEjpHlrD-DMwZRxMUC4/s400/IMG_5881.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I bought the Gourmet cookie book soley for the bourbon balls recipe, but I ended up bookmarking almost every page in the book. The first recipe I tried ended up being a massive failure, and it was all scraped into the trash. It made me very sad, so I was determined to immediately make another recipe.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdJe2YtfoWdnOa9rnY5H9TDH9sMR3Chvbv1HS6QD4yzMG0PJavT9g5daeBDnbKRlw5zZ-WhihtUlcEdQBgInPfz7xqorDwxmUiyHzuOvViWxlYHBJ7j4LVx_RPJy8zZE6Om5YW7VVxHQ/s1600/IMG_5879.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdJe2YtfoWdnOa9rnY5H9TDH9sMR3Chvbv1HS6QD4yzMG0PJavT9g5daeBDnbKRlw5zZ-WhihtUlcEdQBgInPfz7xqorDwxmUiyHzuOvViWxlYHBJ7j4LVx_RPJy8zZE6Om5YW7VVxHQ/s400/IMG_5879.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Because I had all of the ingredients on hand, I decided to make these mocha chocolate cookies, and while they were technically a success, these cookies did not appeal to everyone. All of the people at my work loved them, but it was 2 a.m. and everything tastes pretty good at 2 a.m. Some of the people at Nick's work, however, found them to be too rich. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>And they are rich. They're <em>intense</em>. Basically, if you took fudgy, fudgy brownies and turned them into cookies, you would get these guys; they even have the crinkly tops that make me so happy. So if you're a chocolate lover or know someone who is, I would recommend whipping up a batch of these cookies in time for the holidays.<br />
<div style="text-align: center;"><div style="text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7MnJBgtdTQs8lU7PzQT3VaCOByNJpyCruqwf4OM_rJcc_KRf2E3WvHTFMjnPwFgxbW7mlmwOOpBCVda5Zvntnz-_yQDVxvC4XZhjXpywV_r2ehltUXYflpnZMzoEE8FW0BAO_E9pjsS8/s1600/IMG_5884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7MnJBgtdTQs8lU7PzQT3VaCOByNJpyCruqwf4OM_rJcc_KRf2E3WvHTFMjnPwFgxbW7mlmwOOpBCVda5Zvntnz-_yQDVxvC4XZhjXpywV_r2ehltUXYflpnZMzoEE8FW0BAO_E9pjsS8/s400/IMG_5884.jpg" width="400" /></a></div></div><div style="text-align: center;"><b>Mocha Chocolate Cookies</b></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">(From The Gourmet Cookie Book)</span></i></div><ul><li>4 ounces unsweetened chocolate, chopped</li>
<li>2 cups semisweet chocolate chips</li>
<li>1 stick (1/2 cup) unsalted butter, cut into bits</li>
<li>1/2 cup all-purpose flour</li>
<li>1/2 teaspoon double-acting baking powder</li>
<li>1/4 teaspoon salt</li>
<li>4 large eggs, at room temperature</li>
<li>1 1/2 cups sugar</li>
<li>1 1/2 tablespoons instant espresso powder</li>
<li>2 teaspoons vanilla</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmO4zzhRvvdm5Ki881U0QWHUGAtxV3Uj3P4dmUDxL5l2Reu-7X5MZWlifFmOY1sN_mYrdsWYo1KboImq0JW-JxaVleimsYa6QXi0EUKLtcCBmfEi6nXCTxpAFPRq_vXkJiNgGVnr8dy4/s1600/IMG_5858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmO4zzhRvvdm5Ki881U0QWHUGAtxV3Uj3P4dmUDxL5l2Reu-7X5MZWlifFmOY1sN_mYrdsWYo1KboImq0JW-JxaVleimsYa6QXi0EUKLtcCBmfEi6nXCTxpAFPRq_vXkJiNgGVnr8dy4/s400/IMG_5858.jpg" width="301" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>In a metal bowl set over a saucepan of simmering water, melt the unsweetened chocolate, 1 1/2 cups of the chocolate chips, and the butter, stirring until the mixture is smooth, and remove the bowl from the heat.<br />
<br />
In a small bowl, stir together the flour, the baking powder, and the salt. In a bowl, beat the eggs with the sugar until the mixture is thick and pale, and beat in the espresso powder and the vanilla.<br />
<br />
Fold the chocolate mixture into the egg mixture, fold in the flour mixture, and stir in the remaining chocolate chips. Let the batter stand for 15 minutes. I found that chilled batter worked better, so you might want to let it rest in the fridge.<br />
<br />
Drop the batter by heaping teaspoons onto baking sheets lined with parchment paper and bake the cookies in the middle of a preheated 350 degree oven for 8 to 10 minutes, or until they are puffed and shiny and cracked on top. Err on the side of undercooking these cookies--they are meant to be soft and rich. Let the cookies cool on the baking sheets, transfer them to racks, and let them cool completely.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZcFfkUdGqkTuw89z_jccb6ly8z4IlenjJEGPNDd4cBRG7sXej2zwWHx6F5SIVFhQ9WdvA86F-K7RC3uFpNq3O3_grgip_8nAcokwOQTVNP1jzdkcnQnlPf9BrtqP8ullnVN-qwK41Ng/s1600/IMG_5875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZcFfkUdGqkTuw89z_jccb6ly8z4IlenjJEGPNDd4cBRG7sXej2zwWHx6F5SIVFhQ9WdvA86F-K7RC3uFpNq3O3_grgip_8nAcokwOQTVNP1jzdkcnQnlPf9BrtqP8ullnVN-qwK41Ng/s400/IMG_5875.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com0tag:blogger.com,1999:blog-1926618162759175240.post-33256232831940363532010-12-08T15:36:00.000-08:002010-12-08T15:36:48.684-08:00Malfatti: Ricotta and Swiss Chard Dumplings<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1VZZ5_3rZD3_cV1ZK7blGzr8NklvsrYkXnkGhHovakRgnIXREqpH6wQAilhPM4KUEVLU7x08bHt5GxBIZ2sPyGBThpJIYQHgry78KntktZuTIvMvG0OqDdRkaOI6EAABeIh6ez0Oh9bg/s1600/IMG_5807.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1VZZ5_3rZD3_cV1ZK7blGzr8NklvsrYkXnkGhHovakRgnIXREqpH6wQAilhPM4KUEVLU7x08bHt5GxBIZ2sPyGBThpJIYQHgry78KntktZuTIvMvG0OqDdRkaOI6EAABeIh6ez0Oh9bg/s400/IMG_5807.jpg" width="313" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Do you ever read a cookbook, food blog, or food magazine, and a recipe just reaches out, smacks you, and screams, <em>"You must make me!"</em>? That's what happened to me with this recipe. I don't know why, but when I saw it in this month's Saveur, I instantly decided that I <em>had</em> to try it. And because these little dumplings are basically like ricotta gnocchi, I was finally motivated to make homemade <a href="http://leah10x10.blogspot.com/2010/12/ricotta.html">ricotta</a> the way I'd been planning to do for approximately 5 months. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You can make a whole meal out of these little dumplings, or you can serve them as a side. As an added benefit, they freeze well, and you don't even have to defrost them--just throw them in a pot of boiling water the same way you would with the unfrozen dumplings.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNfCbroOtpnWL-WEHCxpl79EnNE4uYkho7WnQGaNeja6Iv4Ro8L2jbDlueYm86ByASD8fzo319ZJU4XAunhxkNrEhJWlExx3kT6N_2kYV7DhovyAm2LpbOiqI5-Ag6lNVhHYi-U2uGOw/s1600/IMG_5809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNfCbroOtpnWL-WEHCxpl79EnNE4uYkho7WnQGaNeja6Iv4Ro8L2jbDlueYm86ByASD8fzo319ZJU4XAunhxkNrEhJWlExx3kT6N_2kYV7DhovyAm2LpbOiqI5-Ag6lNVhHYi-U2uGOw/s400/IMG_5809.jpg" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>The original recipe called for sage leaves to be gently cooked in some butter along with the boiled dumplings. I tried this and wasn't crazy about it, but I left the sage leaves in the pictures because they looked pretty. You can certainly try adding some sage leaves to the butter as the dumplings cook; if you try it, let me know how you like it. I was kind of thinking that rosemary might work well, and I was also thinking that olive oil rather than butter might be nice. But whether you use herbs or not, you should <i>definitely</i> add pine nuts; they weren't in the original recipe, but in my opinion, they made the dish. And one last change--I used less butter than the original recipe called for because the original recipe called for a total of 16 tablespoons, which I just couldn't do.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51Z1ss0s6cQB5Tdws2e1UH0It5dqj0u6M5QewVv9kOjN7Uz0qIYKNmZdyVBcs5OS_i5YrDv5QgI77JkQO6PMdNIBMKn7xwzQn8Cxp9IK2I4p_ZXmQOn4GygCYr70X8WQCRKo3Wzpc7Pw/s1600/IMG_5798.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51Z1ss0s6cQB5Tdws2e1UH0It5dqj0u6M5QewVv9kOjN7Uz0qIYKNmZdyVBcs5OS_i5YrDv5QgI77JkQO6PMdNIBMKn7xwzQn8Cxp9IK2I4p_ZXmQOn4GygCYr70X8WQCRKo3Wzpc7Pw/s400/IMG_5798.jpg" width="400" /></a></div><br />
<div style="text-align: center;"><strong>Malfatti:</strong></div><div style="text-align: center;"><strong>Ricotta and Swiss Chard Dumplings</strong></div><div style="text-align: center;"><em><span style="font-size: x-small;">(Adapted from Sauveur)</span></em></div><ul><li>1 pound ricotta</li>
<li>1 tsp Kosher salt, plus more to taste</li>
<li>2 bunches Swiss chard (about 2 pounds), tough inner stems removed</li>
<li>1 10 oz box frozen chopped spinach, defrosted (or two more bunches Swiss chard--that's what the original recipe called for)</li>
<li>6 tablespoons butter, melted</li>
<li>1/4 flour, plus more as needed</li>
<li>1/2 teaspoon freshly grated nutmeg</li>
<li>4 egg yolks</li>
<li>1 egg</li>
<li>Freshly ground black pepper</li>
<li>2 tablespoons butter</li>
<li>A handful of pine nuts</li>
<li>Optional: 24 sage leaves</li>
</ul><a href="http://leah10x10.blogspot.com/2010/12/ricotta.html">Make your own ricotta</a> and drain it well, or put store-bought ricotta in a cheesecloth-lined strainer set over a bowl and let drain overnight in the refrigerator. Measure 1 1/4 cups drained ricotta and reserve any extra for another use.<br />
<br />
Bring a large pot of salted water to a boil and add chard; cook until tender, about 3-5 minutes. Drain chard and let cool. Squeeze chard with your hands to expel liquid. Place chard and spinach in a tea towel and squeeze to remove as much water as possible.<br />
<br />
Transfer the chard and spinach to a food processor and pulse until finely chopped. Transfer chard to a large bowl along with the ricotta, 1 teaspoon salt, melted butter, flour, nutmeg, egg yolks, and egg. Season with pepper and mix until smooth.<br />
<br />
Test one dumpling--in a large pot of salted water, cook the dumpling until it floats to the surface. If it falls apart during this process, add more flour. Also taste the dumpling for seasoning, and adjust as needed. Using 2 spoons, shape 1 teaspoon at a time into an oval (like making a quenelle). Place the dumplings on a lightly floured baking sheet.<br />
<br />
If you're not cooking the dumplings immediately, freeze them at this point. Later, when you would like to cook them, just throw them in a pot of boiling water--there's no need to defrost them first.<br />
<br />
<div>In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the pine nuts (add the sage leaves at this point if you would like to use them) and dumplings and cook, tossing frequently, until the pine nuts and dumplings are nicely browned. Serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnaV7h9hs2vCITiUMODfO8_jsB-G1eVpU_f92OkZjimnVqyZLwjXAMhnAFJ_TbT2J4C6jQCHxIVNMy0SKfG-lFj6EzhF4TeRkFfczscXMO97Q-hnhS8aq0LqeMko5nJOtJoIRJ3UUuwc/s1600/IMG_5805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnaV7h9hs2vCITiUMODfO8_jsB-G1eVpU_f92OkZjimnVqyZLwjXAMhnAFJ_TbT2J4C6jQCHxIVNMy0SKfG-lFj6EzhF4TeRkFfczscXMO97Q-hnhS8aq0LqeMko5nJOtJoIRJ3UUuwc/s400/IMG_5805.jpg" width="400" /></a></div><br />
<br />
</div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com0tag:blogger.com,1999:blog-1926618162759175240.post-46711144818374935532010-12-08T15:30:00.000-08:002010-12-08T15:39:32.493-08:00Ricotta<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_AMsL66940vp4eEYvJxVfiTuvB7Ig1A6kluOVljjAq8uSoQWX6eAjDbC33EuTKxkUqnOe1CWiRm06OEYDg17qMeLqh5cxHcOx5fvwPsxkvRDFwfypR6tOpZWkUW9zp9MwZdflwB_s9M/s1600/IMG_5818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_AMsL66940vp4eEYvJxVfiTuvB7Ig1A6kluOVljjAq8uSoQWX6eAjDbC33EuTKxkUqnOe1CWiRm06OEYDg17qMeLqh5cxHcOx5fvwPsxkvRDFwfypR6tOpZWkUW9zp9MwZdflwB_s9M/s400/IMG_5818.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Times, 'Times New Roman', serif;">For a while now, I had been meaning to make my own ricotta because</span> I keep reading about how easy it is, and how superior home made ricotta is compared to the store-bought stuff.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Now, technically, this is not true ricotta, as ricotta is actually made from the whey that's left over at the end of the cheese making process. Really, this is more like a paneer or queso fresco, but it tastes and looks like a ricotta, and can therefore be used in any recipe that call for this cheese, whether the application is sweet or savory.<br />
<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11RrNOEoBSXzXeiSpCHyioscx7StdGJ29FcnzhwpbVab_pIGm6rKoGyky1xswbBsk5cJqWOkTF0gYg083Wg_WZbxBWFm6ssMmKTKEQDLbhSMuqMHQ-fpEyf3gXrC_kBL-lT6WDvBfZUo/s1600/IMG_5826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11RrNOEoBSXzXeiSpCHyioscx7StdGJ29FcnzhwpbVab_pIGm6rKoGyky1xswbBsk5cJqWOkTF0gYg083Wg_WZbxBWFm6ssMmKTKEQDLbhSMuqMHQ-fpEyf3gXrC_kBL-lT6WDvBfZUo/s400/IMG_5826.jpg" width="300" /></a></div><br />
I read a lot of recipes for home made ricotta, and found that vinegar, lemon juice, and animal rennet, when combined with whole milk and heat, can all create the desired curds. Some people claim that lemon juice, while effective, can lend the ricotta an acidic taste. Surprisingly, vinegar is less noticeable than lemon, and unsurprisingly, rennet makes for the best results. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div><div class="" style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Because rennet is not easy to find, I went with the vinegar option, and because I'm lazy, I microwaved the milk rather than stirring it forever in a pot on the stove. I mean, heating milk on the stove is tedious, there is almost always a hard to clean up boil-over, and the milk usually scorches on the bottom of the pot, which is also difficult to clean up. A microwave, however, leaves you with a nice, easily cleaned glass bowl.</div><div class="" style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">You can make a lower-fat ricotta by using a reduced fat milk, but it's generally not recommended, as the resulting product will be rather anemic in taste and texture. And, of, course, you want to find the best possible milk.</div><div class="" style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="" style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I used my ricotta in some ricotta and <a href="http://leah10x10.blogspot.com/2010/12/malfatti-ricotta-and-swiss-chard.html">Swiss chard dumplings</a>, but you could also make lasagne, a ravioli filling, cheesecake, or anything your heart desires.</div><div class="" style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaMPg2YOiooqO_R1x0BNgHSVjJaAH2VP4qfqH2bMBglNf5WH19fQ3rmBl8vdgFiHtMhvjSxjnJxOl2cQs95ekSYUVb0dCKZ6YsQL9oQ699mE0xmREr3kWL1xd6ZFFqCgorP2tWkGrwpU/s1600/IMG_5832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaMPg2YOiooqO_R1x0BNgHSVjJaAH2VP4qfqH2bMBglNf5WH19fQ3rmBl8vdgFiHtMhvjSxjnJxOl2cQs95ekSYUVb0dCKZ6YsQL9oQ699mE0xmREr3kWL1xd6ZFFqCgorP2tWkGrwpU/s400/IMG_5832.jpg" width="400" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>Ricotta</strong></div><ul><li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">9 cups whole milk</div></li>
<li><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">9 tablespoons distilled white vinegar</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 teaspoon sea salt (use more if you want a salty product, and less if you want to use this in a sweet recipe)</div></li>
</ul><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Place a colander over a bowl, and line it with 4 layers of cheesecloth or two layers of food-safe paper towels. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Place the milk, vinegar, and salt in a large microwave-safe bowl, and microwave until the curds have separated from the rest of the milk. I started with 5 minutes and continued to heat the milk in 1 minute increments until the milk separated; timing will differ based on the microwave. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The recipes I consulted suggested heating the milk anywhere between 165 and 200 degrees, so start taking the milk's temperature when it begins to separate, and continue to take it periodically until the milk is fully separated, and use the temperatures listed above as a rough guideline.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Using a slotted spoon, transfer the curds to the lined colander, and allow them to drain until the desired consistency is reached, anywhere from 15 minutes to 2 hours.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9S5OvrzikGGkFXKxqqBEpDjNLF9jvytd1RiB67cU9dAe_yXJxDCqKmL1rYhAb_pv-8_f3APCWPp6wu5NXiNWHIPTVfm3D-NuKtWCAIDSXS-fivu7DR2PSJuxNMmG2mneHwTLd3r1q2Y0/s1600/IMG_5825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9S5OvrzikGGkFXKxqqBEpDjNLF9jvytd1RiB67cU9dAe_yXJxDCqKmL1rYhAb_pv-8_f3APCWPp6wu5NXiNWHIPTVfm3D-NuKtWCAIDSXS-fivu7DR2PSJuxNMmG2mneHwTLd3r1q2Y0/s400/IMG_5825.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com0tag:blogger.com,1999:blog-1926618162759175240.post-48776855711372429582010-11-30T04:41:00.000-08:002010-11-30T04:42:36.158-08:00Shrimp, Spinach and Black Bean Quesidillas<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoYhJgdrJBvK9s6eykmrbyUBZJaEB8xYFBMGPn-Q4j1YpyezgdpdcKQEjxI27GCgNg89MTKjXVk_Zv4viCh388CTy3MkGF0DNCQyAwQnQgnRYEY1KdaBkIziV7iiVKE6DVulLuh07n34/s1600/IMG_5742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoYhJgdrJBvK9s6eykmrbyUBZJaEB8xYFBMGPn-Q4j1YpyezgdpdcKQEjxI27GCgNg89MTKjXVk_Zv4viCh388CTy3MkGF0DNCQyAwQnQgnRYEY1KdaBkIziV7iiVKE6DVulLuh07n34/s400/IMG_5742.jpg" width="341" /></a></div><br />
Here's a relatively healthy meal that still feels a little bit indulgent. It's great for those nights when you don't want anything too complicated, but don't want to do a college throwback and just each nachos or a frozen pizza. Plus, it's fun to cook (not to mention eat). The amount of cheese listed below is approximate because while it would be delicious with more cheese, we were going for moderation. Add more if you're feeling frisky.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxjEg2836-MivcGMBaf0IrDgmlBQg9gmCyGJi_qBnYgO55w5kVS53Ma0zx2xc-rSnTw4cbnjUGNugRWm82PMLDXFyJdVnJpSKEhAKsVD-709uUkenUAQLPx0nXZS7QQpTGtCKQyChdz8/s1600/IMG_5744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxjEg2836-MivcGMBaf0IrDgmlBQg9gmCyGJi_qBnYgO55w5kVS53Ma0zx2xc-rSnTw4cbnjUGNugRWm82PMLDXFyJdVnJpSKEhAKsVD-709uUkenUAQLPx0nXZS7QQpTGtCKQyChdz8/s400/IMG_5744.jpg" width="400" /></a></div><br />
<div style="text-align: center;"><b>Shrimp and Spinach Quesidillas</b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><i>(Inspired by <a href="http://www.seriouseats.com/recipes/2010/07/shrimp-quesadilla-with-kale-recipe.html">Serious Eats</a>)</i></span></div>Serves 2-4<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<ul><li>1/2 pound shrimp</li>
<li>2 teaspoons Old Bay</li>
<li>Juice of 1/4 of a lime</li>
<li>2 smallish tomatoes, finely diced</li>
<li>2 jalapeños, <a href="http://leah10x10.blogspot.com/2010/08/poblano-peppers-packed-in-oil.html">roasted,</a> peeled, seeded, and diced</li>
<li>2 tablespoons chopped cilantro</li>
<li>1/2 teaspoon ground cumin, preferably freshly toasted and ground</li>
<li>Scant 1/2 teaspoon ground coriander, preferably freshly toasted and ground</li>
<li>Salt and pepper</li>
<li>2 boxes frozen chopped spinach, defrosted</li>
<li>1 can black beans, drained and rinsed</li>
<li>8 flour tortillas, about 6 inches in diameter</li>
<li>About 2 tablespoons butter</li>
<li>About 1 cup cheese, such as Monterey Jack, a 'Mexican' blend, or cojita</li>
<li>Sour cream, to serve</li>
<li>Hot sauce, to serve</li>
</ul><br />
Place the shrimp in a steamer basket over boiling water, and sprinkle with the Old Bay. Steam until just cooked through, stirring once, about 5 minutes. Remove from the heat and allow to cool. Once the shrimp are cool enough to handle, peel them, cut them each into 2 or 3 pieces, and place in a medium bowl.<br />
<br />
Add the lime juice, tomatoes, 1 of the jalapeños, cilantro, and the cumin and coriander to the bowl. Season to taste with salt and pepper. Taste the mixture and add the other jalapeño if desired. Allow this to sit for 30 minutes.<br />
<br />
Melt 1 teaspoon butter in a non-stick skillet over medium heat. Add a tortilla and coat with the butter. Cook, flipping occasionally, until each side is slightly crispy with golden brown spots. Set aside. Add more butter to the skillet if necessary, and repeat with the other tortilla.<br />
<br />
When the second tortilla is ready, top it with a couple tablespoons of the cheese of your choice. Follow this with a 1/4 of the spinach, and about a 1/4 of the beans (I say about because you may not want to use all of the beans). Sprinkle with salt. Top with a quarter of the shrimp, and a couple more tablespoons cheese. Top with the previously prepared tortilla.<br />
<br />
Cook the quesidilla, flipping once, until the cheese is melted and the ingredients are heated through. Remove to a cutting board, and when cool enough, cut into quarters. Repeat with the remaining 6 tortillas to make 3 more quesidillas. You may find that it is advantageous to use two skillets at the same time, in order to speed up the process.<br />
<br />
Serve with hot sauce and sour cream.<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com0tag:blogger.com,1999:blog-1926618162759175240.post-52065371391286322652010-11-30T04:21:00.000-08:002010-11-30T13:25:08.298-08:00Sauerkraut<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8fywpHf1SWsSX5eE9LHYhwx5R4umfwhQtdFUlpmRkeSRmI5yZxb-flHNuhWDqf36jJEpaBbzse1iMuN5F0Ikf-fpK_67FYbVFO5Q-RbF8IHd8hnnp57Lusk-6TuMi3SvLwFaazffGYw/s1600/IMG_5764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8fywpHf1SWsSX5eE9LHYhwx5R4umfwhQtdFUlpmRkeSRmI5yZxb-flHNuhWDqf36jJEpaBbzse1iMuN5F0Ikf-fpK_67FYbVFO5Q-RbF8IHd8hnnp57Lusk-6TuMi3SvLwFaazffGYw/s400/IMG_5764.jpg" width="400" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">It's too late to make this sauerkraut for Thanksgiving, but sauerkraut with Thanksgiving dinner is apparently just a Baltimore thing, anyway. If you don't live in Baltimore and have never had sauerkraut as a part of your holiday spread, I would highly recommend that you try it next year--the tartness of the sauerkraut is a pleasing companion to the tart cranberry sauce. I love to take a bite of the stuffing, a bite of the tart sauerkraut, a bite of the turkey, followed by a bite of the tart cranberry sauce--it makes for such a nicely rounded dinner, and helps prevent tastebud fatigue.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">While store-bought sauerkraut is vinegary and intense, home-made sauerkraut takes the same fermented, almost pickled cabbage taste, and treats it in a much more delicate, subtle manner, and the sauerkraut becomes almost effervescent. It's like moonshine made in the wilds of the Appalachians versus Baker's or Bookers whiskey. Or like grappa versus Grey Goose. Or like a pie bought at Walmart compared to a homemade pie made with fruits from your own tree...you get my point.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Not only is homemade sauerkraut delicious, it couldn't be simpler--you basically cut up a head of cabbage, toss it with some salt, smoosh it down every once in a while, and set it aside and mostly leave it alone. The most you'll have to do is occasionally scrape some of the scummy stuff off the top of the brine. It doesn't hurt anything, but it can apparently affect the taste of the sauerkraut. That, and you might want to move your setup outside if your house starts to smell like cabbage, especially if your house, like mine, frequently smells of cabbage anyway because your downstairs neighbors like to make their own kimchi. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Sauerkraut</b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>5 pounds cabbage</li>
<li>3 tablespoons kosher salt</li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;">Note: All of the recipes that I consulted directed that the cabbage be put in a crock (a vessel with a round opening and high, straight sides). I don't have a crock, nor do I know anyone who has such a thing, so I used a bowl. My plate fit snugly over the cabbage, so I figured it would work just fine. Perhaps there's a reason to use a crock, maybe it has something to do with evaporation, but I think you'll be okay if you decide to also go with a glass or ceramic bowl. You can even use a food-grade plastic bucket; just don't use metal, as it's reactive.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Remove any outer damaged or wilted leaves, but do not wash the cabbage--its natural bacteria is what's going to do the fermenting. Cut the head of cabbage into quarters and remove the hearts if you would like to, and thinly slice (or shred in a food processor)-you want the slices to be about the thickness of a nickel, ideally. Place the cabbage in the bowl or crock as you go, and sprinkle each layer with some of the salt. When all of the cabbage is in your bowl or crock, mix it up with your hands, then press down as hard as you can on it--you really want that cabbage smashed in there.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cover the cabbage with a plate that fits snugly inside of your bowl or crock. Weight it with something heavy and clean, like a boiled rock, a big can of tomatoes, or a pitcher full of water. Cover it all with a dishtowel to prevent bugs and dust from getting in there. Let it sit for an hour and wilt. At the end of the hour, remove your weight and smash the cabbage down some more with your hands.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLvHiKvz7P8B0m24hlQXAGO7j4AdwG7rjuFmZK0zBv9PBs9FL3LrboGRMnuyefrbE5Iu-jy5nIKA3-ZaMcRSlFZMLNDN1lq5D50X04Ni169ztoU1K_MhjkuI3-M2PHjSuL8QvVQG9QlA/s1600/IMG_5703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLvHiKvz7P8B0m24hlQXAGO7j4AdwG7rjuFmZK0zBv9PBs9FL3LrboGRMnuyefrbE5Iu-jy5nIKA3-ZaMcRSlFZMLNDN1lq5D50X04Ni169ztoU1K_MhjkuI3-M2PHjSuL8QvVQG9QlA/s400/IMG_5703.jpg" width="300" /></a></div><div class="" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">(This is what my setup looked like.)</span></i></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Periodically, whenever you think of it, mash the cabbage down some more with your (clean) hands. By the next day, the cabbage should have exuded enough liquid that the cabbage is submerged. If not, dissolve a teaspoon of salt in a cup of water and pour it over the cabbage. Continue to do this until all of the cabbage is covered, and there's a bit of extra water over the top of the cabbage.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">As the cabbage goes through its fermentation cycle, some water may evaporate, so you might have to periodically add more water. Also, check it every day or two, and remove the scum that has formed on the top. You won't be able to remove all of it, and that's okay--don't drive yourself crazy. The scum/mold is not harmful, and the cabbage is in an anaerobic environment, so nothing bad should be forming in the brine.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The cabbage will ferment more quickly if it's kept inside, but it can also be kept outside if the temperatures are above freezing. Some people claim that a slower fermentation makes for a tastier sauerkraut. In either case, your sauerkraut will be ready in about 3-6 weeks. Taste it occasionally to see how it's progressing, and when it's reached a stage of tanginess that you like, scoop it out into glass jars (with the brine), and store in the fridge.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgHbhqj9QUh1MpM15bGxSzY9Juwxz-zVjjXLAJf1W1tuoyZpVoqr4Wouy4u8j5fG3kiNgwEj8I8wqZDnarnhyphenhyphenW4KGtSEyl-LVXFYampCPI9i-Pdkd_Wo_pbv9JtNgPSW9irx0Hxpg_Ljo/s1600/IMG_5685.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgHbhqj9QUh1MpM15bGxSzY9Juwxz-zVjjXLAJf1W1tuoyZpVoqr4Wouy4u8j5fG3kiNgwEj8I8wqZDnarnhyphenhyphenW4KGtSEyl-LVXFYampCPI9i-Pdkd_Wo_pbv9JtNgPSW9irx0Hxpg_Ljo/s400/IMG_5685.jpg" width="286" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com0tag:blogger.com,1999:blog-1926618162759175240.post-2375712219107835632010-11-20T14:34:00.000-08:002010-12-13T14:44:43.511-08:00Whole Wheat Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFQG1VFPiDv86E9GXc14NRhtl2zYVZiduUxA4F5LrVvypTWas7z6cAvqopj0oMAe4bCcO3TrVsSpoVXtH-c25i66xe_WuSSoCrJgYueXbVLQkJrBkGce8Qzag1zJBejt_ch3CDhs_OuY/s1600/IMG_5727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFQG1VFPiDv86E9GXc14NRhtl2zYVZiduUxA4F5LrVvypTWas7z6cAvqopj0oMAe4bCcO3TrVsSpoVXtH-c25i66xe_WuSSoCrJgYueXbVLQkJrBkGce8Qzag1zJBejt_ch3CDhs_OuY/s400/IMG_5727.jpg" width="350" /></a></div><br />
It's almost time for the holidays, and for me, the holidays mean cookies. In fact, one year I made so many cookies that I lived on a Starbucks and cookie diet. I actually lost weight that year, but I think it's because I was working in a very busy restaurant; when I tried the same experiment as a nurse, it had the effect one would anticipate.<br />
<br />
While a cookie diet is not advisable unless you're burning about 3,000 calories per day, making cookies with wheat flour might make one feel a little less guilty about eating a few here and there. There's still a lot of butter and sugar in these bad boys, so they're by no means healthy, and that's not the point, really. The point of using wheat flour is that it lends the cookies a nice toasty depth of flavor, and it tames the sometimes cloying sweetness of the timeless treat. Once cooked, the wheat in the dough is not really noticeable, but it makes these cookies just a tiny bit more interesting than your standard chocolate chip (not that there's anything wrong with the standard chocolate chip).<br />
<br />
Here's the difference between these cookies and your 'normal' chocolate chip cookies: when I bring a tray of normal cookies in to work, they get eaten through the course of the night, and people tell me that they're good. When a tray of these cookies are placed on the counter and I disappear into triage for a while, I return to the floor to be greeted by cries of "Leah! Yay!", and an empty plate. I would say that's a wholehearted endorsement, wouldn't you?<br />
<br />
I made these cookies because Molly from <a href="http://orangette.blogspot.com/2010/11/i-am-sold.html">Orangette</a> highly recommended them, and even said that she might like them better than the famous <a href="http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&ref=dining">New York Times recipe</a>, which is quite a recommendation. Like the New York Times recipe, I find that chilling the dough in the fridge overnight makes for a more complex flavor, but it's certainly not necessary. In her post, Molly discusses whether it's best to use whole wheat flour, or white whole wheat flour. I decided to go with a combination of the two, and I thought it worked nicely. Feel free to play with the ratios, though. Just be sure to use bittersweet chocolate as opposed to milk chocolate, as the wheat would overwhelm the generally underwhelming milk chocolate.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFQG1VFPiDv86E9GXc14NRhtl2zYVZiduUxA4F5LrVvypTWas7z6cAvqopj0oMAe4bCcO3TrVsSpoVXtH-c25i66xe_WuSSoCrJgYueXbVLQkJrBkGce8Qzag1zJBejt_ch3CDhs_OuY/s1600/IMG_5727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mbjhigFdWfoX3awXKyMA6x0JbPRmmfeMFPXSAyx0uGNyFu7A3HwJa2GypfbApCA_G4kX05QVI0aEHz0L2h-XWlrbZLYgKUacxcAwfp-WW5q0fGLYzVFgiW7h5HoYWWAoTsJaI75onTk/s1600/IMG_5737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mbjhigFdWfoX3awXKyMA6x0JbPRmmfeMFPXSAyx0uGNyFu7A3HwJa2GypfbApCA_G4kX05QVI0aEHz0L2h-XWlrbZLYgKUacxcAwfp-WW5q0fGLYzVFgiW7h5HoYWWAoTsJaI75onTk/s400/IMG_5737.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #333333; line-height: 20px;"><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Whole Wheat Chocolate Chip Cookies</span></b></span></div><div style="color: #333333; line-height: 20px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">(Adapted from <i><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FGood-Grain-Baking-Whole-Grain-Flours%2Fdp%2F1584798300&tag=orangette-20&linkCode=ur2&camp=1789&creative=9325" style="color: #5566aa; text-decoration: none;">Good to the Grain</a></i>, by Kim Boyce, and Molly from Orangette)</span></div><div style="margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="color: #333333; line-height: 1.6em; text-align: left;"><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 cups whole wheat flour (see note above)</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 ½ tsp. baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp. baking soda</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 ½ tsp. kosher salt</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 sticks (8 oz.) unsalted butter, cut into ½-inch cubes (see note above)</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup lightly packed dark brown sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 large eggs</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp. vanilla extract</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">8 oz. bittersweet chocolate, roughly chopped into ¼- and ½-inch pieces, or bittersweet chips</span></li>
</ul></div><span class="Apple-style-span" style="color: #333333; line-height: 1.6em;"></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 1.6em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Position racks in the upper and lower thirds of the oven, and preheat to 350°F. Line two baking sheets with parchment. (If you have no parchment, you can butter the sheets.)</span></span></div><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="color: #333333; line-height: 1.6em;"></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 1.6em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.</span></span></div><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="color: #333333; line-height: 1.6em;"></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 1.6em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 1.6em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 1.6em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Gradually add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Add the chocolate, and mix on low speed until evenly combined. (If you have no stand mixer, you can do all of this with handheld electric beaters and/or a large, sturdy spoon.) </span></span></div><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="color: #333333; line-height: 1.6em;"></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 1.6em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Using an ice cream scoop (not a huge one, though), scoop mounds of dough onto the baking sheets, leaving enough space for the cookies to expand a bit.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 1.6em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><span class="Apple-style-span" style="color: #333333; line-height: 1.6em;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake the cookies for 10 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly browned. I found that the cookies are perfectly cooked when the middle parts are still very soft and fluffy and look almost raw, and the edges are getting a little bit firm, a little bit golden, and a little bit drier than the rest of the cookie. Transfer the cookies, still on parchment, to a rack to cool. Repeat with remaining dough.</span></div></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; color: #333333; line-height: 1.6em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2a5LFW2cb_vjpjsIqqgbqKeTEs7hlFBQVherZs3DHQ3t3kAhx-wBTBG_X_1H9qT6fJOlfF3fhfGp61v8bMiCNx6Lr43IlP4cFXO51dQRlfSeRNgLHLjFbJGP1kR5yAvf6nSlBCOWWEgM/s1600/IMG_5728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2a5LFW2cb_vjpjsIqqgbqKeTEs7hlFBQVherZs3DHQ3t3kAhx-wBTBG_X_1H9qT6fJOlfF3fhfGp61v8bMiCNx6Lr43IlP4cFXO51dQRlfSeRNgLHLjFbJGP1kR5yAvf6nSlBCOWWEgM/s400/IMG_5728.jpg" width="300" /></a></div><div style="color: #333333; line-height: 1.6em; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div></div></div></div></div></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com1tag:blogger.com,1999:blog-1926618162759175240.post-77610559907292834902010-11-14T15:24:00.000-08:002010-11-14T15:26:35.210-08:00Spinach Souffle<div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYj8lywXNx9dqJ3gPaoMlax4heyF-Gd9CZL87EJVQQxBSYKvuHTRzH_P4vn5OJhMILfYyja2ALEgF3guRJ9Z5pmt2n5yVqrJe66Knks4Yxt8OE2kZ4Z_TuzoGQeCTFW5HD024BoC3Hejw/s1600/IMG_5545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYj8lywXNx9dqJ3gPaoMlax4heyF-Gd9CZL87EJVQQxBSYKvuHTRzH_P4vn5OJhMILfYyja2ALEgF3guRJ9Z5pmt2n5yVqrJe66Knks4Yxt8OE2kZ4Z_TuzoGQeCTFW5HD024BoC3Hejw/s400/IMG_5545.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Now <i>this </i>is why I do the whole Daring Cooks thing...because when I opened the file for this November's challenge, my first thought was <i>Oh, s***. </i>Perhaps that's not everyone's idea of a fun time, but I like a challenge.</div><div class="" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i><br />
</i></div><div class="" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Souffles, how you torture me. I figure that a souffle is something that every semi-serious cook should have under their belt, but my one previous attempt scared me off. It was Julia Child's chocolate souffle, and while the taste was delicious, the texture was like a sponge that had been left in the sink for too long. Nick still makes fun of me for it, in fact, and this was about two years ago.</div><div class="" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">But because I think that it's a semi-necessary part of one's repertoire, I've always had it in the back of my mind that it must be attempted again, whether I repeat the same recipe or try another.</div><div class="" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Fear of repeated failure had me convinced that a savory souffle might be a good place to start, partially because savory souffles are not expected to rise dramatically (my first one, of course, did not rise very much). I had spied this recipe a long time ago on Epicurious, and when I was craving some creamed spinach to go with a ribeye, this sounded like a perfect substitution.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">So the verdict? Rather successful. It may not have been the lightest, airiest souffle to have ever graced a plate, but it was satisfactory. Enough so that I am no longer quite as afraid of souffles. Perhaps I'll even try a sweet version.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdraS4FlHwYP0RRmedBMEEEdJgofJ9Xli-CkS1haZds9JhBrITMHBQzxyqHo7KgmjewlnsUpsJf079_Emq_x3cZscHrENDQfwfmqrTwEk4uu_jjSF2wX856Qm8a65-eUv-QX-KRpx1H0/s1600/IMG_5544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdraS4FlHwYP0RRmedBMEEEdJgofJ9Xli-CkS1haZds9JhBrITMHBQzxyqHo7KgmjewlnsUpsJf079_Emq_x3cZscHrENDQfwfmqrTwEk4uu_jjSF2wX856Qm8a65-eUv-QX-KRpx1H0/s400/IMG_5544.jpg" width="310" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Spinach </b></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Soufflé</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-size: small;">(</span></i></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-size: small;">Adapted</span></i></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-size: small;"> from Epicurious)</span></i></span></div><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5 tablespoon butter, plus extra for prepping the dish</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">About 2 tablespoons finely grated fresh Parmesan</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup shopped shallots (about 6 ounces)</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 1/2 cups whole milk</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 cup all purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 large eggs, separated</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cups (packed) grated smoked Gouda cheese (about 7 ounces)</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3/4 teaspoon salt</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 teaspoon ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 teaspoon ground nutmeg</span></li>
</ul><span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat oven to 350°F. Butter a standard soufflé dish, and sprinkle finely grated Parmesan all over the sides of the dish. </span></span><br />
<div class="instructions" style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="instructions" style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a large saucepan, cook shallots in the butter over medium heat, until tender, about 7 minutes. </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add flour; stir 3 minutes. Whisk in the milk and cook, stirring almost constantly, until mixture is thick and smooth. This may take almost 15 minutes, as it must be done slowly so that the sauce does not burn or curdle. Remove sauce from heat. </span></div><div class="instructions" style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="instructions" style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a large bowl, thoroughly combine the egg yolks, spinach,</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 1 1/3 cups cheese, salt, pepper and nutmeg. When the sauce is cool enough that it's no longer steaming, stir about 3/4 cup into the spinach mixture. Gradually stir in the rest, being careful not to curdle the egg yolks.</span></div><div class="instructions" style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="instructions" style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Using electric mixer, beat egg whites in large bowl until stiff but not dry. Fold whites into spinach mixture in 2 additions. Transfer to prepared baking dish. Sprinkle remaining 2/3 cup cheese over. Bake until puffed and set, about 45 minutes</span></div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Leahhttp://www.blogger.com/profile/08074626847320057711noreply@blogger.com0