tag:blogger.com,1999:blog-73582455169454304552024-03-19T05:37:17.227-04:00Cooking to *Passing the BarBon Appetit, Bon Cuisiner, Bon Tergiverser!BeckyBhttp://www.blogger.com/profile/11633047477397765572noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-7358245516945430455.post-28245375257861612822011-06-01T21:18:00.000-04:002011-06-01T21:18:43.343-04:00BHI Quickfire Challenge!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8TvID9pdKa8ExInYMmiv3a2DllpyAYA46b8WMa5rKLIF4-aFXeImO0daxYYoxeii3kK6j6JJoGRdbaDmUyWejPAkA8xcVJ740oHgMJZBYVJ4o8oRxsYssven5EfE6H-qiLzfgo5kzpI/s1600/IMG_2895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8TvID9pdKa8ExInYMmiv3a2DllpyAYA46b8WMa5rKLIF4-aFXeImO0daxYYoxeii3kK6j6JJoGRdbaDmUyWejPAkA8xcVJ740oHgMJZBYVJ4o8oRxsYssven5EfE6H-qiLzfgo5kzpI/s320/IMG_2895.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Anyone else obsessed with Top Chef on Bravo? Well, I am, and one of my favorite parts of the show is the "quickfire challenges." Becky introduced me to the show and I have been hooked ever since. I watch it all the time (although not as much recently because of BarPrep (boo!)) Here's another question: have you ever been to the beach and brought food down with you and then realized that you have not consumed all of it and there will be tons leftover/left behind that will just go to waste? Enter BHI Quickfire Challenge...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QuaC0_85PghtKNZ7JOJGLlZ7C8TQyIqBbksa_ERYSm2nTjkbccJ53PsNDwr7mvxtpbQzYdtkaEHgKG1IY0cSBv3f89W7jRlBuEGzNadAW6_1yLIHO5c0G1raFI_l-lLtV25Rm2o3_2M/s1600/IMG_2865.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QuaC0_85PghtKNZ7JOJGLlZ7C8TQyIqBbksa_ERYSm2nTjkbccJ53PsNDwr7mvxtpbQzYdtkaEHgKG1IY0cSBv3f89W7jRlBuEGzNadAW6_1yLIHO5c0G1raFI_l-lLtV25Rm2o3_2M/s320/IMG_2865.JPG" width="320" /></a>So Becky has this gorgeous beach house on Bald Head Island that she was kind enough to share with her friends after we graduated law school (woot!). We brought down some food to make and we didn't have to spend a dime while we were there because we brought so much! (Ok I think Becky had to buy limes for our margaritas, but those margs were to die for and it was totally worth it). But here's how it went down...each day the group got smaller and on the last night it was just me and Becky. It was a precious date and we had a lot of fun eating apps and drinking champagne on the porch. See picture above...yea that champagne was amazing...</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AtDTxWJ2d49LdtkAkrK2cVAzKDj5ZUOQFVHUuquJ5G4-NbhysD_PQolWna0_1bipTRXWP0hwX8sXGwJ1wXY8Re-orShRJS2kpVPVb5XZLKXeSRxOxlSGRaHs2LbJz-RFHf0LVhx6Wow/s1600/IMG_2905.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AtDTxWJ2d49LdtkAkrK2cVAzKDj5ZUOQFVHUuquJ5G4-NbhysD_PQolWna0_1bipTRXWP0hwX8sXGwJ1wXY8Re-orShRJS2kpVPVb5XZLKXeSRxOxlSGRaHs2LbJz-RFHf0LVhx6Wow/s320/IMG_2905.JPG" width="320" /></a>Okay, I lied, it wasn't just me and Becky on the last night; Muggs and Lenny were there too and they were great company.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKExSm_f1PHYhKpTInXHLR7cQXQ7DLHY6CBDIUbvHL8J8MnGT49ILY0oke3JQceLGiokmKzwDrHKgMJUMT81HzUbY70lNW7reDWbUi3xIk-C_zPJ_4RMTt_hWhyuXZ-1tLCLfbjniIIo/s1600/IMG_2872.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/AVvXsEihKExSm_f1PHYhKpTInXHLR7cQXQ7DLHY6CBDIUbvHL8J8MnGT49ILY0oke3JQceLGiokmKzwDrHKgMJUMT81HzUbY70lNW7reDWbUi3xIk-C_zPJ_4RMTt_hWhyuXZ-1tLCLfbjniIIo/s400/IMG_2872.jpg" width="298" /></a>Anyway...so after we ate our little apps around 4 with our champagne, we were pretty set for food and not really hungry...just thirsty...enter wine. Then 9 o'clock rolled around and we figured we better have some dinner. We opened the fridge and realized that there was a LOT of uneaten food that was just going to go to waste if we didn't do something. We had a lot of stuff, including but not limited to: Leftover spaghetti; eggs; potatoes; pasta sauce; onions; asparagus; turkey; cheese; rum; beer; etc. etc. etc. WOW...what are two people to do with that? </div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdNMkYA00wpcoH7UsAl4e5sGoSGcc1Dsn2Nlr_ikFNJC8UpKXCzqKZl2GhVFkeydD-4Wv135-grCzv9HcivRWE2-gjYvStmc-Od5-zNv8nR7aUGm2AhHSJ27j_kRIDnwptHWLaKSVscb4/s1600/IMG_2868.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdNMkYA00wpcoH7UsAl4e5sGoSGcc1Dsn2Nlr_ikFNJC8UpKXCzqKZl2GhVFkeydD-4Wv135-grCzv9HcivRWE2-gjYvStmc-Od5-zNv8nR7aUGm2AhHSJ27j_kRIDnwptHWLaKSVscb4/s200/IMG_2868.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Becks looking excited</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV10PsuP9YkLH9O0-Ryelwl8NM1Six3m2kZGfBTBW05V1L58QaAzsfmB-0glRnvmDwTwyJKxJqw9keTqpmJiUmsKWrpaitMEfRFwWGosAfmBB1o5l2KFLCFsIyyZUDdRVivfkBO-jn9Y8/s1600/IMG_2867.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a>Apparently what two ambitious culinary dreamers do is hold a Quickfire Challenge: us versus ourselves. Padma would have had a blast in our kitchen. We made a main course dish, a side dish, and a dessert. We also made a frittata for the next morning. I'll go through them one by one, complete with pictures, naturally.</div><br />
<b><u>Main Course:</u></b><br />
<b>Started with:</b> Leftover Pasta<br />
<b>Finished with:</b> Baked Spaghetti<br />
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<b>How it went down:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo61Km_QF3G0WG4Y2YtLIIhLLo_P8M4iwJEkz3PM0tjPYQ2OCA8w4yQKcB07hTy0KBjpf856D2AgXwpD2Jcj9rKVwRgQcLFIpxIXcfIZSFrsIhH6519YDiRV0zmodpGP7pyApdAkl-bzY/s1600/IMG_2870.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo61Km_QF3G0WG4Y2YtLIIhLLo_P8M4iwJEkz3PM0tjPYQ2OCA8w4yQKcB07hTy0KBjpf856D2AgXwpD2Jcj9rKVwRgQcLFIpxIXcfIZSFrsIhH6519YDiRV0zmodpGP7pyApdAkl-bzY/s320/IMG_2870.jpg" width="239" /></a>We took the leftover pasta from the storage container (see pic of Becks above) and placed it in a baking dish. We then spread the leftover pasta sauce over top and sprinkled with various spices: Basil, Oregano, Pepper (basically whatever we could grab ahold of in the pantry). We then sprinkled with panko bread crumbs and parmesan cheese and drizzled olive oil on top to get it to really crisp in the oven. We cooked the pasta in the oven at 375 until crispy and brown (about 40 minutes).<br />
See the before cooking and after cooking below:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxziEL4RAlq3HlihC6hmhGko7W8S9XA4NUDYDSC9wjw7vZyGetBw9JNzjeETJDBLYjFLz_I-ygTWr8ImSXgb36Jk_IPluRwPgMTKTn8IyZykl7Xqc7dfsDu2PionkWDLKm4ZTqpGVRUA/s1600/IMG_2871.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxziEL4RAlq3HlihC6hmhGko7W8S9XA4NUDYDSC9wjw7vZyGetBw9JNzjeETJDBLYjFLz_I-ygTWr8ImSXgb36Jk_IPluRwPgMTKTn8IyZykl7Xqc7dfsDu2PionkWDLKm4ZTqpGVRUA/s200/IMG_2871.jpg" width="148" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELxscNQSC-oYnxvmTEYZK4uZ2VSCy_h2nJLZmk4DNKpqkQnS7NjGoo7U5hJeAGfkao6_ZuiLKGZtcHwFsCDvEf7y0OeBASw2Y66zxU7hSFs5wf5Ci3C3h8gPxmBalKQu-5pzpWmQaUDc/s1600/IMG_2885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELxscNQSC-oYnxvmTEYZK4uZ2VSCy_h2nJLZmk4DNKpqkQnS7NjGoo7U5hJeAGfkao6_ZuiLKGZtcHwFsCDvEf7y0OeBASw2Y66zxU7hSFs5wf5Ci3C3h8gPxmBalKQu-5pzpWmQaUDc/s200/IMG_2885.JPG" width="200" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rmAUMTU1bU34LTk369xUNx26UXzzSHxoeeLC8U4EEmuinOIkNucstlaSUhIHmZ_MBuSgEgiQ6zbesK85PEqPVuDvdz151mF2KeUTlhEdgZO_c0xrmZzBg0hcPBrAknqUcM7SNK8ErWQ/s1600/IMG_2873.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rmAUMTU1bU34LTk369xUNx26UXzzSHxoeeLC8U4EEmuinOIkNucstlaSUhIHmZ_MBuSgEgiQ6zbesK85PEqPVuDvdz151mF2KeUTlhEdgZO_c0xrmZzBg0hcPBrAknqUcM7SNK8ErWQ/s320/IMG_2873.JPG" width="320" /></a><b><u><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; font-weight: normal;"></span>Side Dish:</u></b></div><div class="separator" style="clear: both; text-align: left;"><b>Started with: </b>Potatoes, Asparagus, Cheese, Onion, Turkey and White Wine.</div><div class="separator" style="clear: both; text-align: left;"><b>Finished with:</b> a delicious Gratin</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCV7yeTb-QIP5tguuuyC8LeiPCapmOJuo5Q4FDeaG8ndZRVdQcH-B1HH2C7_pdkWmbw53EDLum-j2Vx51t6oUyRBCHT7dHg5mwfANXgpFdFzaXvTUwx7eJ7sQ8hqKpVjUiYnTmoyRaVM/s1600/IMG_2875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCV7yeTb-QIP5tguuuyC8LeiPCapmOJuo5Q4FDeaG8ndZRVdQcH-B1HH2C7_pdkWmbw53EDLum-j2Vx51t6oUyRBCHT7dHg5mwfANXgpFdFzaXvTUwx7eJ7sQ8hqKpVjUiYnTmoyRaVM/s320/IMG_2875.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><b>What we did:</b></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRhRnCAJcIIt-UGmQXCd4tXq-DrS37pkAUaCuUUR83dlZ2ZSLXzpvnarqGMjDaKRYWzhYUKA-eCpVKXZEXnzICEGOIlfCjv0YOynqzeBc1yaqw2IXOHoZJyQAcnEJs3Rt4M6f1w3IJ58/s1600/IMG_2876.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRhRnCAJcIIt-UGmQXCd4tXq-DrS37pkAUaCuUUR83dlZ2ZSLXzpvnarqGMjDaKRYWzhYUKA-eCpVKXZEXnzICEGOIlfCjv0YOynqzeBc1yaqw2IXOHoZJyQAcnEJs3Rt4M6f1w3IJ58/s320/IMG_2876.JPG" width="320" /></a>Peeled the potatoes and sliced them as thinly as possible without having a mandoline. We decided that the asparagus would look and taste better if it was shaved, so we shaved the asparagus. We broke up the cheese into little bits. While I was shaving the asparagus, Becky mixed the turkey with some diced onions, olive oil, salt, pepper, and some other pantry spices on hand (can't really remember at this point--all I remember is that the mixture was delicious). We both agreed that this would have worked better either by substituting shallots for the onions or using fewer onions because it was slightly overpowering, but still was quite good, especially given that we made up the whole thing. </div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5s_BE5XO2ZBHeJGNEfgyNR_6aBUyIY5_VLSK8c3PiNEGbdF1rGfHKoFwQug59N2Nr0fnFa2y1RfnjMtiGk54QzvrznZfbT6ismn4gJsNeh2S3IjLV56jQSIN1UAYLxjFk2SKjv8PMCU/s1600/IMG_2878.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5s_BE5XO2ZBHeJGNEfgyNR_6aBUyIY5_VLSK8c3PiNEGbdF1rGfHKoFwQug59N2Nr0fnFa2y1RfnjMtiGk54QzvrznZfbT6ismn4gJsNeh2S3IjLV56jQSIN1UAYLxjFk2SKjv8PMCU/s200/IMG_2878.jpg" width="149" /></a>We took a small baking dish and layered the dish by doing a layer of potatoes, followed by a layer of the turkey/onion mixture and then some cheese and asparagus. On top of each layer of potatoes, I placed a few small dollops of butter (like maybe 1/4 teaspoon). Once the entire gratin was layered, we topped it off with about a cap-full of the sauvignon blanc.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoWu7ydR4BP4eh5zLNES58n3-fqxxmINkAtDxFI4_tF4nJAebHsRTNlpOtLB8Q89S-XB7vn_6OjjeaPR2PDEzOvLZsGG5jVjjaaLjpifxkOipHcznPMsXECSSpEWR34czNc-QMwTV81yo/s1600/IMG_2881.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoWu7ydR4BP4eh5zLNES58n3-fqxxmINkAtDxFI4_tF4nJAebHsRTNlpOtLB8Q89S-XB7vn_6OjjeaPR2PDEzOvLZsGG5jVjjaaLjpifxkOipHcznPMsXECSSpEWR34czNc-QMwTV81yo/s320/IMG_2881.JPG" style="cursor: move;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pre-cooking, so you can see the layers</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqrgu_nPplA6E0wz3ora920BU27XvfE5fMpgLzsYtyDOs8GzrqghCCD4juo7CzpLyVP87y2iRLv_HgYfqWcCtWZBgD5V8ZSTi2lzX8IhekYvJP9AHuRVeHpCcp5XQxBiMvi_maT-Kee4/s1600/IMG_2887.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqrgu_nPplA6E0wz3ora920BU27XvfE5fMpgLzsYtyDOs8GzrqghCCD4juo7CzpLyVP87y2iRLv_HgYfqWcCtWZBgD5V8ZSTi2lzX8IhekYvJP9AHuRVeHpCcp5XQxBiMvi_maT-Kee4/s320/IMG_2887.JPG" width="320" /></a>We cooked the gratin at the same time as the baked pasta, so we cooked it at 375 for about 45-50 minutes (basically until it was brown and crispy on top).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHkI3YSM4YtcB5vKIOz0J3BOIbqDt9G1MZ344E-Lffd0QFyWcZWjWlpBz2s7Oh91T3426zY6XoDC-7JV9imFkyBKEoIQRbvPXjErNO3AQFPTa7ifMb6lj1P3wxMUEYRv4scGwQ7FhV3E/s1600/IMG_2877.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHkI3YSM4YtcB5vKIOz0J3BOIbqDt9G1MZ344E-Lffd0QFyWcZWjWlpBz2s7Oh91T3426zY6XoDC-7JV9imFkyBKEoIQRbvPXjErNO3AQFPTa7ifMb6lj1P3wxMUEYRv4scGwQ7FhV3E/s200/IMG_2877.JPG" width="200" /></a><b><u>Dessert:</u></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"></span>What we had:</b> brownies, fruit, sugar and RUM (not a coincidence that rum rhymes with "yum")<br />
<b>What we made:</b> a molten brownie topped with a fruit-liquor infusion.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhyphenlqCuzf9jEDv6zelDcYZ-cdNYk6ZC7cVVjtiupZVumRwhz-a_Bo1ARqBCWy2sc69zuLZ3V5vJELe8g0xdWqstG1nXbToZ-ylt6yVSSWtRTAD2QA_X4seJzD2KXdV2805NvjqEIl2-Yo/s1600/IMG_2898.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhyphenlqCuzf9jEDv6zelDcYZ-cdNYk6ZC7cVVjtiupZVumRwhz-a_Bo1ARqBCWy2sc69zuLZ3V5vJELe8g0xdWqstG1nXbToZ-ylt6yVSSWtRTAD2QA_X4seJzD2KXdV2805NvjqEIl2-Yo/s320/IMG_2898.JPG" width="320" /></a></div>We took the fruit, the sugar (maybe about 1/4 cup) and some of the rum (not sure how much...see above reference to champagne and wine...we weren't being specific with measurements) and heated them on the stove.<br />
When the mixture was warm and mixed thoroughly so that the sugar was all dissolved and the consistency resembled a syrup, we took it off the stove and poured it over the brownie.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXN2C1WAuOzydFI4eDP1f8RVfxE7xkeZdHCslwwerjeg0LH2aDdsh6vhdEBzp1MpzOF9NEIp3LZg0NaK8aBUdcLxlRGQgpps7CDTpGgeujRcizRg8j9-NKI-fTlO-5qapYFrqhgFSv4M/s1600/IMG_2899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXN2C1WAuOzydFI4eDP1f8RVfxE7xkeZdHCslwwerjeg0LH2aDdsh6vhdEBzp1MpzOF9NEIp3LZg0NaK8aBUdcLxlRGQgpps7CDTpGgeujRcizRg8j9-NKI-fTlO-5qapYFrqhgFSv4M/s200/IMG_2899.JPG" width="200" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYw54viixTA4fEneaX6vUmaB1X11mQ4doRBFI-uPr0d0jhPLAO8LIJBYhpYa7-Xk0Z8pgS1a0OolWP_GHoFdsv2soXicSCF6vCCR_Essgshxi8zS1qf7n17NXLeEug0MWo30GWL3sMRY/s1600/IMG_2883.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYw54viixTA4fEneaX6vUmaB1X11mQ4doRBFI-uPr0d0jhPLAO8LIJBYhpYa7-Xk0Z8pgS1a0OolWP_GHoFdsv2soXicSCF6vCCR_Essgshxi8zS1qf7n17NXLeEug0MWo30GWL3sMRY/s320/IMG_2883.JPG" width="320" /></a><b><u><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; font-weight: normal;"></span>Breakfast for the next day:</u></b><br />
<b>What we had: </b>Potatoes, eggs, Corona, and half a croissant<br />
<b>What we made: </b>Potato and Beer Frittata<br />
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<b>What we did: </b> Took about 5 eggs and whipped them in a large bowl with the Corona (basically the entire bottle except for maybe 1/4). We chopped the potatoes into small pieces and added them into the mixture. We also added in a little extra onion that we had chopped and not used for the gratin.<br />
We then chopped up the croissant into tiny pieces and sprinkled the pieces on top in the hopes that it would create a nice crust (guess what? it actually worked #winning). We cooked the frittata at 400 until the crust was slightly crispy and the frittata looked firm (about 15 minutes). Refrigerated it overnight and enjoyed it in the morning!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQf9o258pjfX0uIvKPCO4atfavcug-MwDhZ-VlBt2xsdUnVcs6MXI8HUGU2j7V4j7K9t-EPJvVRay29vqZx-SjwnkeAKBuHfkIHn690J2Z7CWrD0s4xHlwxyHtTeR60eq9atQmUDwBL0/s1600/IMG_2894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQf9o258pjfX0uIvKPCO4atfavcug-MwDhZ-VlBt2xsdUnVcs6MXI8HUGU2j7V4j7K9t-EPJvVRay29vqZx-SjwnkeAKBuHfkIHn690J2Z7CWrD0s4xHlwxyHtTeR60eq9atQmUDwBL0/s320/IMG_2894.JPG" width="320" /></a></div><br />
So there you have it. Our very own quickfire challenge at the beach. Not everything turned out spectacular, but all in all it was a great meal and a fantastic way to use up all of the stuff in the fridge so we didn't waste as much food! Great time had by all (including the pups--see below picture for evidence of how much fun they had over the weekend)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISAjjYkO_7RwUvNw7ipca_cNijHltueTg1lkaG74JAwZ_xMGwD8lmAL-rZ4A8mccwqIQU3SyBvPolFutjzOoTwraxlOskjXJbYL45I4c9ikh3hrcn4mPzgfCMhrF7CevA3ZJ1EM2PUN0/s1600/IMG_2916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISAjjYkO_7RwUvNw7ipca_cNijHltueTg1lkaG74JAwZ_xMGwD8lmAL-rZ4A8mccwqIQU3SyBvPolFutjzOoTwraxlOskjXJbYL45I4c9ikh3hrcn4mPzgfCMhrF7CevA3ZJ1EM2PUN0/s320/IMG_2916.jpg" width="320" /></a></div><br />
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</div>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com1tag:blogger.com,1999:blog-7358245516945430455.post-54061019417339397832011-05-06T22:09:00.000-04:002011-05-06T22:09:11.952-04:00Mother's Day Treats<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpcAGnbZa8UBueZDzNEjkXpTrMOicNure9vVaGY8Xw2X6kLUXyJrIt6r60ERrj3-dJUnyCqLrcKIQB4iOZR6cihV2GRbL78QCe8k93ZTKWvph32i58cN9NiBAD_wldNmzyfxmeXIRRdYI/s1600/IMG_0665.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpcAGnbZa8UBueZDzNEjkXpTrMOicNure9vVaGY8Xw2X6kLUXyJrIt6r60ERrj3-dJUnyCqLrcKIQB4iOZR6cihV2GRbL78QCe8k93ZTKWvph32i58cN9NiBAD_wldNmzyfxmeXIRRdYI/s400/IMG_0665.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grandmother, Mother of my niece, and my Mother</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: inherit;">For mother's day, I decided to bake. I am not a good baker, we have covered this, but I thought it'd be fun to give it another shot. I noticed while at the beach last weekend that my mom had torn from a magazine a recipe for "Whoopie Pie". I'm guessing this is a childhood favorite of hers, not really sure. But I stole the recipe and decided to make them as a surprise! I also made some Pecan-Toffie bites adapted from various online recipes. Both of these baked goods are sinful- terrible to your health but delightful to </span>your<span class="Apple-style-span" style="font-family: inherit;"> </span>taste-buds<span class="Apple-style-span" style="font-family: inherit;">. Hopefully they'll make a nice little mother's day present anyway for my mom, grandmother, and sister-in-law who just became a mother! </span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><u style="font-weight: bold;">Whoopie Pies </u>(recipe from Joanne Weir)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7-Lc3yHJypuQRHVIJNWZfa0J2eLGmnGRrz5GKiWNbYkg-nD9SCsrI4Mszgj_Nw7GGYURFNEarhMHQBofgXyApkzg93TPkj5OSl8yfxlthAoryu9LoVY8z8iCtnt4e2Xw2DV5kaUc9oa3/s1600/sweets1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7-Lc3yHJypuQRHVIJNWZfa0J2eLGmnGRrz5GKiWNbYkg-nD9SCsrI4Mszgj_Nw7GGYURFNEarhMHQBofgXyApkzg93TPkj5OSl8yfxlthAoryu9LoVY8z8iCtnt4e2Xw2DV5kaUc9oa3/s320/sweets1.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span><br />
<i><span class="Apple-style-span" style="font-family: inherit;">Cookies:</span></i><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1 cup of sugar</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1 egg</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1/2 cup butter, softened</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1 tsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1/2 cup cocoa, sifted</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1 tsp baking soda</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1/2 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 2 cups all-purpous flour</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1 cup milk (recipes call for buttermilk but I used regular) </span><br />
<i><span class="Apple-style-span" style="font-family: inherit;">Filling:</span></i><br />
<span class="Apple-style-span" style="font-family: inherit;">- 3/4 cup butter, softened</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1 cup confectioner's sugar, sifted</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1 1/2 cups prepared marshmallow creme</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 2 tsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1/4 tsp salt </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrjhrWQ1k0EThFuQ8vYKwHs1UURqyNAvL2-TFNdqNVHBJW7YSMclW9ukTULxX7OQj-2WRxeEZVadoznOzU5YhbqeM5BYG6Eik-DQSjGOmeOFxD1pMDbOmTLhE6gU0HFOmFNFqwaeAbX7R/s1600/sweets6.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrjhrWQ1k0EThFuQ8vYKwHs1UURqyNAvL2-TFNdqNVHBJW7YSMclW9ukTULxX7OQj-2WRxeEZVadoznOzU5YhbqeM5BYG6Eik-DQSjGOmeOFxD1pMDbOmTLhE6gU0HFOmFNFqwaeAbX7R/s200/sweets6.JPG" width="200" /></a></div><span class="Apple-style-span" style="font-family: inherit;">Preheat your oven to 375. With an electric mixer, beat the eggs, sugar, butter, and vanilla. Mix until it looks "light and creamy". In a separate bowl mix the cocoa, baking soda, salt, and flour. Add mixture with milk to creamy mixture and blend- it will look like a mousse. Using a spoon place tablespoon size drops onto a greased baking sheet. they drops will expand so leave room if you want them to be perfect circles (mine were not). This recipe should make about 15 pies (30 mini-cakes). Bake in the oven for about 8 minutes. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUnOpypo1YE95_hvNF4tuDG5tJqfDtvoHfssbB1DZwB7-hCibgPob2tohVsyprGvxwMImPUuBlfrBjkQmvee739IExMMlospT6clZJwkPYT2txcecHvTuTzw74rOZLjFYPJeCUiZN1ZOS/s1600/sweets8.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUnOpypo1YE95_hvNF4tuDG5tJqfDtvoHfssbB1DZwB7-hCibgPob2tohVsyprGvxwMImPUuBlfrBjkQmvee739IExMMlospT6clZJwkPYT2txcecHvTuTzw74rOZLjFYPJeCUiZN1ZOS/s200/sweets8.JPG" width="150" /></a></div><span class="Apple-style-span" style="font-family: inherit;">For the filling, combine all ingredients- blend well. Let the cake halves cool before filling with the marshmallow goodness!!! </span><br />
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</u></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><u><span class="Apple-style-span" style="font-family: inherit;">Toffee-Pecan Bites </span></u></b></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/AVvXsEitCG0HyH-2hZrtVkTJIsaZRJzuHUt3VfTBppCCaJSMrLcPIfcxr0P4pj0JKdfiI-5Qlr09hpdJSJhZmZqKvZ7kanIiUW3dqsTqrSEY-MTgHxjYI42CaU0Fo6esp9g6AchH7tjdWopZFr3Y/s1600/sweets7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitCG0HyH-2hZrtVkTJIsaZRJzuHUt3VfTBppCCaJSMrLcPIfcxr0P4pj0JKdfiI-5Qlr09hpdJSJhZmZqKvZ7kanIiUW3dqsTqrSEY-MTgHxjYI42CaU0Fo6esp9g6AchH7tjdWopZFr3Y/s320/sweets7.JPG" width="240" /></a></div><b><u><br />
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<span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span><br />
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<ul style="margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="background-color: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">- <span class="Apple-style-span" style="color: #3d3d3d;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;">1 (15-ounce) package refrigerated pie crusts </span></span></span></li>
<li style="background-color: initial; border-collapse: collapse; color: #3d3d3d; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">- 1/4 cup (1/2 stick) butter, melted</span></li>
<li style="background-color: initial; border-collapse: collapse; color: #3d3d3d; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">- 1 cup firmly packed brown sugar</span></li>
<li style="background-color: initial; border-collapse: collapse; color: #3d3d3d; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">- 2 tablespoons all-purpose flour</span></li>
<li style="background-color: initial; border-collapse: collapse; color: #3d3d3d; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">- 2 large eggs, lightly beaten</span></li>
<li style="background-color: initial; border-collapse: collapse; color: #3d3d3d; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">- 1 teaspoon vanilla extract</span></li>
<li style="background-color: initial; border-collapse: collapse; color: #3d3d3d; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">- 1 cup finely chopped pecans</span></li>
<li style="background-color: initial; border-collapse: collapse; color: #3d3d3d; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">- 1 (10-ounce) package toffee chips</span></li>
</ul><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2kxnNoVIhFeVeHVrRuoxYT6cCfrn1eAinpVHvEdUlMxSYEmpNaqRr0uLvyohy_pj7pVZCYsF_eYB8s0x6zmVuHUMP1gAk_bJR2S-c71K05VUMJXNXKYaDb9aeg8nrMhAltNvERnpBl8i/s1600/sweets4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2kxnNoVIhFeVeHVrRuoxYT6cCfrn1eAinpVHvEdUlMxSYEmpNaqRr0uLvyohy_pj7pVZCYsF_eYB8s0x6zmVuHUMP1gAk_bJR2S-c71K05VUMJXNXKYaDb9aeg8nrMhAltNvERnpBl8i/s200/sweets4.JPG" width="200" /></a><span class="Apple-style-span" style="color: #3d3d3d;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;">Preheat oven to 350. Roll out the pie crusts to a flat dough. Create small bite size circles with the pie crusts. I used a shot glass to make the circles but use whatever size you want! Place the slices on a baking sheet. I did not grease the pan but i think you should because it was hard to get some of them off after baking. </span></span></div><div><span class="Apple-style-span" style="color: #3d3d3d;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: #3d3d3d;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><br />
</span></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyrmjBHWa1qWadZ-y69J0vb2bjj_pYYpe36hHaEAUEmkFmJZ3bvJS3rYFOAEC6mxzaK8AKkJwqyDLsrMvhmVmLSUyU30CmY3w1KgApw66F46LiYln1MCpeBO1Mgkr6__62kP-NRMRfYTkD/s1600/sweets5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyrmjBHWa1qWadZ-y69J0vb2bjj_pYYpe36hHaEAUEmkFmJZ3bvJS3rYFOAEC6mxzaK8AKkJwqyDLsrMvhmVmLSUyU30CmY3w1KgApw66F46LiYln1MCpeBO1Mgkr6__62kP-NRMRfYTkD/s200/sweets5.JPG" width="150" /></a><span class="Apple-style-span" style="color: #3d3d3d;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;">Next make your pecan-toffee mixture by combining the above ingredients. Mix them into one cohesive bowl of yumminess. Top each circle of pie crust with the mixture. I saved my toffee-pecan leftovers in a freezer because i think it would make an amazing sundae topper for a future time! Bake for 25 minutes or until pie crusts are lightly browned. Do not let the pecan-toffee on top to turn too dark or they will taste burnt! Let cool before eating. - </span></span></div><div><span class="Apple-style-span" style="color: #3d3d3d;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: #3d3d3d;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: #3d3d3d;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><br />
</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; color: #3d3d3d; line-height: 21px;">The Toffee-Pecan Bites are just okay, in my opinion. They are very very sugary so I think you can only have one or two at a time. I like the Whoopie Pies much better. They are not as overwhelming (although also packed with sugar). I think, in general, I'm just having a bit of a sugar overload from all the sampling I did during and after the baking.. I have now learned <i>not </i>to bake before a meal because you will inevitably load up on the bad stuff (sugar and butter) and lose your appetite for a proper meal. All in all, I had a great time baking and shall keep working on it! </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj339d2OKj7uPy-zhJwW-c7U1NeeJcJEwRGmn9YIYhZxSgMX9XTRzyrj8iGIaD3TXgnHcBy_BH3sxQIoYYsgPqMzaAiASTQYdwip6BjKYNvPpzrPWco996sQxWyAK3IMenDnmAmIB1l2F_T/s1600/sweets3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj339d2OKj7uPy-zhJwW-c7U1NeeJcJEwRGmn9YIYhZxSgMX9XTRzyrj8iGIaD3TXgnHcBy_BH3sxQIoYYsgPqMzaAiASTQYdwip6BjKYNvPpzrPWco996sQxWyAK3IMenDnmAmIB1l2F_T/s320/sweets3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are the ingredients we're dealing with... hello sugar!</td></tr>
</tbody></table>BeckyBhttp://www.blogger.com/profile/11633047477397765572noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-48192063686643726032011-05-06T17:42:00.001-04:002011-05-06T17:52:35.591-04:00A Royal Wedding Breakfast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgvzaZmjXuTwuF0kvBBuPbjNbHP3LYlBljqxzoKMOCRhabn4paYnAJHu87NhxG-pqKBeMbpv7Wn0oTaBqruFHlRJSIhRA8XOoC0qjYkE-2_lhOpL1uBvS7gX9MBQUxKDIM-Frb5-L6S44/s1600/scones3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgvzaZmjXuTwuF0kvBBuPbjNbHP3LYlBljqxzoKMOCRhabn4paYnAJHu87NhxG-pqKBeMbpv7Wn0oTaBqruFHlRJSIhRA8XOoC0qjYkE-2_lhOpL1uBvS7gX9MBQUxKDIM-Frb5-L6S44/s400/scones3.JPG" width="300" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><span class="Apple-style-span" style="font-family: inherit;">My mother and I woke up at 4am last Friday to watch the Royal Wedding of William and Kate. My mother had watched the wedding of Princess Di so I was very happy to share this occasion with her. We decided out menu would be light: scones and mimosas. We made both blueberry and cheddar scones but I will just provide the recipe for the blueberry scones. They are surprisingly easy to make and tasted great!</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<u><span class="Apple-style-span" style="font-family: inherit;">Blueberry Scones:</span></u><br />
<u><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></u><br />
<span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZJ1ErzVfro_qHAyl0ZauW9e0JvJm_UQiBa-BAxQhf0MEPQjyIa-VEdLWnOnXXok3pkh97NwDa-ucA_iLjXPq2tQTdoaCufQfA5d1EMiN7STLHRfDQCTCew8SNcgGy-gQYBMinH9T3VTV/s1600/scones1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZJ1ErzVfro_qHAyl0ZauW9e0JvJm_UQiBa-BAxQhf0MEPQjyIa-VEdLWnOnXXok3pkh97NwDa-ucA_iLjXPq2tQTdoaCufQfA5d1EMiN7STLHRfDQCTCew8SNcgGy-gQYBMinH9T3VTV/s200/scones1.JPG" width="200" /></span></a></div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">2 cups all-purpose flour</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="color: #0000cc;"> </span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">1/4 cup granulated sugar</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"> </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">2 1/2 teaspoons baking power</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"> </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="color: #0000cc;"><br />
</span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">3/4 teaspoon salt</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"> </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">1/2 teaspoon baking soda</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"> </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">1/2 cup chilled unsalted butter, cut into 1/4-inch pieces</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"> </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">1/2 cup chopped dates</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"> </span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">1 egg, beaten</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">2/3 cup milk</span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family: inherit;">Blueberries</span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGo4l6YBOEmuvFn2iFPCDNjjNh20X8KxuStcoViM7diMR8s7KK5wxZQwOvbMLhyphenhyphen6PfToO5feQ0OWtVMK07lQBSCR0jTbCct5U9EJTa4_sml48VcGL_EJ2WdSotfk97fxpMWooY8FUaV5Y/s1600/scones2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGo4l6YBOEmuvFn2iFPCDNjjNh20X8KxuStcoViM7diMR8s7KK5wxZQwOvbMLhyphenhyphen6PfToO5feQ0OWtVMK07lQBSCR0jTbCct5U9EJTa4_sml48VcGL_EJ2WdSotfk97fxpMWooY8FUaV5Y/s320/scones2.JPG" width="320" /></a></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGo4l6YBOEmuvFn2iFPCDNjjNh20X8KxuStcoViM7diMR8s7KK5wxZQwOvbMLhyphenhyphen6PfToO5feQ0OWtVMK07lQBSCR0jTbCct5U9EJTa4_sml48VcGL_EJ2WdSotfk97fxpMWooY8FUaV5Y/s1600/scones2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: inherit;"></span></a></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 325. Combine the dry ingredients first in a large bowl. Add the butter and then the milk and mix until you form a dough. Do not over mix, scones are mean to be flaky and imperfect. In order not to turn the scones blue, carefully fold blueberries into the dough- just a small handful at a time. Form medium size rounds to make the scones and line on a pan. We used a small glass to make our rounds. You may want to sneak a couple more blueberries on top of each scone. Bake in oven for about 15 minutes, until golden brown. Enjoy with mimosas and a royal wedding! </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xRoUTT4XUFEiXHICmTet-dto_jIHjwWYArUkayWhUsT1fkdEm9Dv1BT2F7-2Qs1uGhaJgX61DNp3j8on69YDAc2pBpnbeA69ndBgqsw2o6MAIDCavB3DCjgQfJOzhuCBxCTpfNoJ1n2P/s1600/scones4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xRoUTT4XUFEiXHICmTet-dto_jIHjwWYArUkayWhUsT1fkdEm9Dv1BT2F7-2Qs1uGhaJgX61DNp3j8on69YDAc2pBpnbeA69ndBgqsw2o6MAIDCavB3DCjgQfJOzhuCBxCTpfNoJ1n2P/s400/scones4.JPG" width="300" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vQpc9M5Gh0Kr5ElgGnWCheQ4pGDT7SRmnTOtlGz7Ffi-ZeUQm8nUykCNMosB3F73XHCWpcvEr01FTRvQyhTZG2qUpp9a4MZk6VFesHc4VbICGoUtDQIMWeKkqnqU8HotFzugOxyTlmPF/s1600/scones6.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vQpc9M5Gh0Kr5ElgGnWCheQ4pGDT7SRmnTOtlGz7Ffi-ZeUQm8nUykCNMosB3F73XHCWpcvEr01FTRvQyhTZG2qUpp9a4MZk6VFesHc4VbICGoUtDQIMWeKkqnqU8HotFzugOxyTlmPF/s200/scones6.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dixie wanted a front row seat! </td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaM7x0Il-xP6bpdMq1uW0wSI_l8cYGI4UrLliYp5o9rc2FTLvLv0UBiCWfTvk_9gr3W4LzKa0uGR9JzueigZca5fCLsgaPwsqrWk0hyc4Bw5UBwS7TZkXJGNnNE6WDxZW8VoZl0SmcK_Q/s1600/scones5.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaM7x0Il-xP6bpdMq1uW0wSI_l8cYGI4UrLliYp5o9rc2FTLvLv0UBiCWfTvk_9gr3W4LzKa0uGR9JzueigZca5fCLsgaPwsqrWk0hyc4Bw5UBwS7TZkXJGNnNE6WDxZW8VoZl0SmcK_Q/s200/scones5.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pidldles couldn't care less about a wedding</td></tr>
</tbody></table><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"></div>BeckyBhttp://www.blogger.com/profile/11633047477397765572noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-51481503376931037412011-04-24T23:23:00.001-04:002011-04-24T23:25:25.081-04:00Happy Easter!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQf1d6gMGTPdh-myXwy8T374pYAyH1buv6BZnRamL6lVgcqxDivtPAycTiB_kattIq4itip2gEGrCUqt61Fap6mRFiY51AllY7U2EsN4ArIItbQYHtBBJGoPt5ZCTkrLCpPk56drCiBQ/s1600/IMG_2691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQf1d6gMGTPdh-myXwy8T374pYAyH1buv6BZnRamL6lVgcqxDivtPAycTiB_kattIq4itip2gEGrCUqt61Fap6mRFiY51AllY7U2EsN4ArIItbQYHtBBJGoPt5ZCTkrLCpPk56drCiBQ/s400/IMG_2691.JPG" width="400" /></a></div><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hello bloggers! Happy Easter! I hope you are all having a nice holiday weekend. Matt's dad and Karen invited us over for dinner for Easter and as luck would have it, I found this amazing cake on <a href="http://mylittleexpatkitchen.blogspot.com/">My Little Expat Kitchen</a>, a great blog by a Greek woman named Magda who lives in the Netherlands. I won't even dare compare my cake to hers because hers was about 500 times more beautiful than mine...</span><br />
<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Times;"></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLCgs7jz6xrBpZm7CWB6L8Z1nnlOmpjd6xLN5QqZx28dJruJDl19a88HJA0OoTuE_oYEXYeboHyUpK3wFV7aqgn0NrmAl0PYhXhoPB_XPK1xdYK2xYAk1-yq9LObPtD_slfzKNYsibls/s1600/IMG_2692.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLCgs7jz6xrBpZm7CWB6L8Z1nnlOmpjd6xLN5QqZx28dJruJDl19a88HJA0OoTuE_oYEXYeboHyUpK3wFV7aqgn0NrmAl0PYhXhoPB_XPK1xdYK2xYAk1-yq9LObPtD_slfzKNYsibls/s320/IMG_2692.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">However, I didn't let my inexperience stop me from trying! I started with her recipe but changed it a lot as well. She had the eggs made of ganache, while I used the recipe for the <a href="http://cookingtograduation.blogspot.com/2011/03/buckeyes.html">Buckeyes</a> I made awhile back, and substituted white chocolate for dark chocolate (NOTE: I could have used way more white chocolate, as I only really was able to coat about half of the buckeyes...the white chocolate was much more difficult to manage than the dark chocolate--thicker and stickier! so I ended up wasting a lot of it trying to figure out the best way to coat the eggs).<br />
<br />
In addition, I did not make the cake from scratch <i>*cue gasp*</i>! I know, I know, I should have done it from scratch but it's finals and I have been dying to try this "all natural" cake mix that they sell at Fresh Market by "Naturally Nora." However, the eggs, their coating, the ganache, the icing, and the nest were all made by moi!<br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWasAszi4PNw5X56iHdpAagX1R4jPetY-m_LZpK7tRnPWSQULeyfEiYPJyGenzDptoT2Obmf1nCsI5L3awU_YR1q41Dc3M-yGkHSaNGSx5fR0oFlADHLtGLm4K1YMcJLlDo-gmRpVcCV8/s1600/IMG_2680.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWasAszi4PNw5X56iHdpAagX1R4jPetY-m_LZpK7tRnPWSQULeyfEiYPJyGenzDptoT2Obmf1nCsI5L3awU_YR1q41Dc3M-yGkHSaNGSx5fR0oFlADHLtGLm4K1YMcJLlDo-gmRpVcCV8/s320/IMG_2680.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Okay so here is how I will break it down for you...I used cake mix, but you can use any recipe for any chocolate cake you wish, I'm pretty sure any chocolate cake would taste incredible with this. I will give you her recipe for the ganache eggs, if you would prefer to make ganache eggs instead of peanut butter. </span></span><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Note: her ingredients are provided in grams, milliliters etc.</i></span></span><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> If you wish to do them with peanut butter the way I did, make the <a href="http://cookingtograduation.blogspot.com/2011/03/buckeyes.html">buckeyes</a> and instead of shaping them into 1 Tbsp balls, make them more oval shape (and slightly bigger, like a heaping tablespoon) and use white chocolate instead of dark chocolate.</span></span></div></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
Ingredients<br />
For the ganache frosting<br />
1/2 cup good quality dark 55% chocolate, roughly chopped<br />
1/4 cup heavy cream<br />
<br />
For the chocolate glaze<br />
1/2 cup good quality dark 55% chocolate, roughly chopped<br />
1/4 cup heavy cream<br />
3 Tbsp mild-flavored runny honey** (I substituted agave nectar for the honey because I already had agave nectar and honey was like $5 at Fresh Market and I'm on a budget)<br />
<br />
For decorating the cake<br />
1 1/2 cup good quality milk chocolate<br />
Chocolate truffle or peanut butter eggs (see recipe below)<br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>First step</u>: make your cake (whichever cake recipe you are using...or if you are short on time, a simple boxed cake)</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<u>Make the ganache frosting</u>:<br />
While the cake is cooling, make your ganache.<br />
<span class="Apple-style-span" style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHG-zHTXfR6-98Qct9CmU3_fxfDV5meu7v5ftmUFPcburcx-dwM3qsgBDDbZcNIeYLYscbCQEkKYsH1Gz0Pfkz9VjXEP9SEC07d_s3GMrnz2FxK5yxufXjVv9FaXLoV5E_VVJhJTLUW0/s1600/IMG_2682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHG-zHTXfR6-98Qct9CmU3_fxfDV5meu7v5ftmUFPcburcx-dwM3qsgBDDbZcNIeYLYscbCQEkKYsH1Gz0Pfkz9VjXEP9SEC07d_s3GMrnz2FxK5yxufXjVv9FaXLoV5E_VVJhJTLUW0/s200/IMG_2682.JPG" width="200" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0pO6B17iHCnDrYqbTamYiYaya9LcsDymblMN6w1AgDPttCRpeH79p1qMHvJw_g9qrsiYZQbFmV1ayfM0NOzZkZgGdj_TlZdCAy3S2DNhqJwmHH_vGSb16eGOFGvkv72y8kNXrbgY1rc/s1600/IMG_2683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0pO6B17iHCnDrYqbTamYiYaya9LcsDymblMN6w1AgDPttCRpeH79p1qMHvJw_g9qrsiYZQbFmV1ayfM0NOzZkZgGdj_TlZdCAy3S2DNhqJwmHH_vGSb16eGOFGvkv72y8kNXrbgY1rc/s200/IMG_2683.JPG" width="200" /></a><br />
Place dark chocolate and cream in a pan over barely simmering water. Do not let the bottom of the pan touch the water. Melt the chocolate, stirring occasionally, until smooth.<br />
<br />
Transfer the ganache into a mixing bowl and place it in the fridge for 40 minutes, taking it out every 10 minutes to stir with a rubber spatula. Take ganache out of the fridge and whisk vigorously until smooth and fluffy (<i>totally missed this step when doing this...I was watching Julie & Julia at the same time...sorry I'm not sorry, it still turned out delicious...but yes, this probably would have made the consistency better</i>).<br />
<br />
<u>Coat the cake layers with the whipped ganache</u>:<br />
Level the cake layers so that they are flat. If the cake layers are not flat, they will crack and break (although will undoubtedly still be yummy).</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIU1g6iIxkKb83AePuIbKhD-kq4zxa90mo2yKGHjPaAs7I2GrGZkpJwt2qd4_tnzs3MNRB5YqHR9PO8KXibLBn4ygBuxnGmlpBarc_t2M0jX7jCuNx9CdMB9VDpURP2rmodEaxZ3v2Ubc/s1600/IMG_2685.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIU1g6iIxkKb83AePuIbKhD-kq4zxa90mo2yKGHjPaAs7I2GrGZkpJwt2qd4_tnzs3MNRB5YqHR9PO8KXibLBn4ygBuxnGmlpBarc_t2M0jX7jCuNx9CdMB9VDpURP2rmodEaxZ3v2Ubc/s200/IMG_2685.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use a good serrated blade to level the cake</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place one cake cut side up and measure ½ cup of the whipped ganache frosting and spread it over the top of the cake, smoothing it out with an offset spatula (if you don't have one, they are like $10 and will change your life). Place the second cake on top of the first, lining it up as well as possible (cut side down). Pour the rest of the ganache on top and then smooth it on the top and sides using the offset spatula.<br />
<br />
Place cake in the refrigerator for about 20 minutes.<br />
<br />
<u>Make the chocolate glaze</u>:<br />
Place dark chocolate, cream and honey (or agave nectar) in a pan over barely simmering water, making sure that the bottom of the pan does not touch the water. Melt the chocolate, stirring occasionally, until smooth. Remove the pan and let cool for 5 minutes. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1SpUc_7-EUrp5soN2NMQn1VMCV7iVdyBASiHfB-Jx_-1mn8pkZ4r8iT-IuLSQa5dr2wYk1KSkY3Vq0_BKiTY7BBsVrQEsrp9uLSiOP64fvJ1ZlrBdRPQe9Tgrl8hGF89Zkv5-ZxGsHc/s1600/IMG_2693.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1SpUc_7-EUrp5soN2NMQn1VMCV7iVdyBASiHfB-Jx_-1mn8pkZ4r8iT-IuLSQa5dr2wYk1KSkY3Vq0_BKiTY7BBsVrQEsrp9uLSiOP64fvJ1ZlrBdRPQe9Tgrl8hGF89Zkv5-ZxGsHc/s320/IMG_2693.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let the glaze drip down the sides before spreading</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Take the cake out of the fridge and pour the glaze over it. Use the offset spatula to spread the glaze around and let it drip down the sides of the cake. I did this in parts: pouring a little bit of the glaze on at a time and letting the glaze kind of slide in whatever direction it wanted. Smooth it out and put cake back in the fridge so the glaze can set, for about 20 minutes. At this point I took a small paper towel and wiped the glaze from around the plate so that the chocolate wasn't all over the serving dish.<br />
<br />
<u>Decorate and serve the cake</u>:<br />
In the meantime, make milk chocolate shavings or curls by using a knife and scrapping the back side of the chocolate bar. You will need approximately 1 ½ cups of chocolate curls and shavings to make the nest on top of the cake. Place curls in the fridge until ready to use. This was so hard for me. I did this in shifts, whenever I wasn't busy...like when the ganache was chilling or the cake was chilling. The problem was that the kitchen and probably my hands as well were too warm, so the chocolate would get soft and difficult to "shave" so I would basically just keep putting it back in the fridge to try to let it harden again and then try again. My shavings ended up being quite small compared to Magda's but that's okay...different birds make different nests :)<br />
<br />
Take the cake out of the fridge and form a nest using the chocolate shavings (not all the way out to the edge of the cake and not in the middle). Place 3-4 small eggs in the middle (I did 4 because I wanted a bunch of different colors but I think 3 probably looks better from a food photography standpoint).<br />
<br />
I kept the cake in the fridge until we were ready to leave for dinner.<br />
<br />
<u>Truffled Eggs</u>:<br />
According to Magda, the secret to making thumbprint-free truffle eggs is to use toothpicks or small wooden skewers to hold the truffles and dip them into the melted chocolate.<br />
Again, if you wish to make the peanut butter eggs, use <a href="http://cookingtograduation.blogspot.com/2011/03/buckeyes.html">this recipe</a>.</span></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJ3aQBnxu26irqNW9BqGNpI9jvptEehwI4NWM9p9O1sMU4ygI3FWRTbe9iA5WgAJiPt0cWHcMQuE-SUvLiBLetckl956wLM3NonJcmTx0Flx0IZTTktHa8nwyNgq4L_2bS1N7KdXIIv4/s1600/IMG_2678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJ3aQBnxu26irqNW9BqGNpI9jvptEehwI4NWM9p9O1sMU4ygI3FWRTbe9iA5WgAJiPt0cWHcMQuE-SUvLiBLetckl956wLM3NonJcmTx0Flx0IZTTktHa8nwyNgq4L_2bS1N7KdXIIv4/s320/IMG_2678.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:<br />
230 g good quality dark 55% chocolate, roughly chopped<br />
90 ml heavy cream<br />
115 g unsalted butter, at room temperature<br />
700 g good quality white chocolate, roughly chopped<br />
Food coloring<br />
<br />
Special equipment: 1 packet strong toothpicks<br />
<br />
Preparation<br />
Melt the dark chocolate using the same method as above, stirring occasionally, until smooth. Remove the bowl from over the pan and add the butter. Stir until it melts.<br />
<br />
Empty the ganache in a clean bowl, cover with plastic wrap and refrigerate until it is very cold and set but still pliable, for about 2 hours.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPvfthsyBkYzFfXqslu40no7wm4ewBLp-deHgNePJQX1pVndx8Z8WL1_yy7zSsi19CGJSGf_SJ2nieQP0G0S7b0b0_gHgihKXAIqKn4Ee8SJEv4rIab4eSH5c3UZeq-3BjldqHK5DR4E/s1600/IMG_2666.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPvfthsyBkYzFfXqslu40no7wm4ewBLp-deHgNePJQX1pVndx8Z8WL1_yy7zSsi19CGJSGf_SJ2nieQP0G0S7b0b0_gHgihKXAIqKn4Ee8SJEv4rIab4eSH5c3UZeq-3BjldqHK5DR4E/s320/IMG_2666.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut butter eggs</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Using a tablespoon as a measure, scoop balls of ganache, placing each one on a baking sheet lined with baking paper. Put them in the fridge for 30 minutes to firm up. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2rQmKABXsEBIhSN21ZllLQOlBb-BfBsmFP6pFuVQG6BZc-0_XmHwbgH4QXqdUuxmKByw9xVmX-A1wj2WSH5QWMyBvG7rM7ZDO9PASxtouUvsMebRdQAqGRp4l90WOxWMc38hCAVe9P4/s1600/IMG_2672.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2rQmKABXsEBIhSN21ZllLQOlBb-BfBsmFP6pFuVQG6BZc-0_XmHwbgH4QXqdUuxmKByw9xVmX-A1wj2WSH5QWMyBvG7rM7ZDO9PASxtouUvsMebRdQAqGRp4l90WOxWMc38hCAVe9P4/s200/IMG_2672.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chopped white chocolate</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Meanwhile, melt white chocolate using the same method as above.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZkInz0VfjTW8exJLoQqu-gZYbMFT94HDih6k1nK-iyM3KvrcnItR79fMVFqJCLyfyHs8pXPazFTJBdJaikxsVmCsj7CRK-4jssdW0bwQkyWblathQSDp_1NB6M-c-GMiOiqBnry8ev0/s1600/IMG_2673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZkInz0VfjTW8exJLoQqu-gZYbMFT94HDih6k1nK-iyM3KvrcnItR79fMVFqJCLyfyHs8pXPazFTJBdJaikxsVmCsj7CRK-4jssdW0bwQkyWblathQSDp_1NB6M-c-GMiOiqBnry8ev0/s200/IMG_2673.JPG" width="200" /></a><br />
To color the white chocolate, divide it among bowls and then use food coloring to make different shades. To make the speckled blue eggs, don't stir the coloring in with a spoon but rather, just swirl it around with a toothpick.<br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesth8vAYTOFVcLc35Hcoi-SK3T2MH7LkrmcPnNQ1MWTIFvAo5RwCQ-jfCKY9MMa2cgZRw8SK0205ktAMDuuhH_RcRbxuwB_v5Ugs0HVhJ4hS7gCH00GkxCM6GVHraPK-LIhvWI8QIcUA/s1600/IMG_2671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesth8vAYTOFVcLc35Hcoi-SK3T2MH7LkrmcPnNQ1MWTIFvAo5RwCQ-jfCKY9MMa2cgZRw8SK0205ktAMDuuhH_RcRbxuwB_v5Ugs0HVhJ4hS7gCH00GkxCM6GVHraPK-LIhvWI8QIcUA/s200/IMG_2671.JPG" width="200" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-_y9k9QfiGMFbn8M2jHMLUvbJHn1ZpzxC_W-xHarLHQJaGKnNhBf1S0Zq7y0_3ftnzic-s7e-vvyVu3UCJG9P8T6dXDIapQGrGzVXh0UB5pFcYEnFoSrg4tZNXhJEcKqdcMaxQfNgfI/s1600/IMG_2674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-_y9k9QfiGMFbn8M2jHMLUvbJHn1ZpzxC_W-xHarLHQJaGKnNhBf1S0Zq7y0_3ftnzic-s7e-vvyVu3UCJG9P8T6dXDIapQGrGzVXh0UB5pFcYEnFoSrg4tZNXhJEcKqdcMaxQfNgfI/s200/IMG_2674.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAc_NgHJlIpI7K_SmU8NovE-hbc8N4olzcRqfpqkMsXqZ17X167qSZ6qFNsWHDYVXzHJMZZpwFyvbOnAAYz-ZGK55jwJXUX0ZGTMLoIa_q2MOL1D7WIfqLHs83SMBhHy5iPLIZvntxU3U/s1600/IMG_2676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAc_NgHJlIpI7K_SmU8NovE-hbc8N4olzcRqfpqkMsXqZ17X167qSZ6qFNsWHDYVXzHJMZZpwFyvbOnAAYz-ZGK55jwJXUX0ZGTMLoIa_q2MOL1D7WIfqLHs83SMBhHy5iPLIZvntxU3U/s400/IMG_2676.JPG" width="400" /></a></span></div>Take the eggs out of the freezer and stick a toothpick in one end of each egg. Holding the eggs by the toothpicks, dip them one by one into the colored chocolate. Coat the eggs well and let the excess chocolate drip off back into the bowl. Place eggs back on the parchment paper and once you're done with all of them, place them in the fridge to set. Remove toothpicks from eggs.<br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCM6CWSASYSW7R1h5ffGZlWOaXSMXwjHCi8etWAA81oAa4-irqV95xOP-7F0lfITXbLvEU3npw79WllA9olGt6fg1Z0sDaBl7qImwKazNa-PBGLY-pqHNudaqPdzg89esNzvRav04H8g/s1600/IMG_2694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCM6CWSASYSW7R1h5ffGZlWOaXSMXwjHCi8etWAA81oAa4-irqV95xOP-7F0lfITXbLvEU3npw79WllA9olGt6fg1Z0sDaBl7qImwKazNa-PBGLY-pqHNudaqPdzg89esNzvRav04H8g/s320/IMG_2694.JPG" width="320" /></a></span></div>Use the eggs to decorate the cake. Decorate the rest however you wish! Sprinkles, chocolate gems, the works!<br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3fScj0cVrxnVAFAQ6QGZoFEH-gSHi71gJdWgodnxNE3OH9cYhzpXliAXo-xQGHUK_tWCouARR9mQraU9x3hHjz6hAwAkVpdL5aM5KQZdOwrzYlN_yA9Zyurp_GcWycMl1UTjGYL-RO4/s1600/IMG_2695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3fScj0cVrxnVAFAQ6QGZoFEH-gSHi71gJdWgodnxNE3OH9cYhzpXliAXo-xQGHUK_tWCouARR9mQraU9x3hHjz6hAwAkVpdL5aM5KQZdOwrzYlN_yA9Zyurp_GcWycMl1UTjGYL-RO4/s320/IMG_2695.JPG" width="320" /></a></span></div>Keep the rest of the eggs in an airtight container in the fridge for up to 2 weeks. You will inevitably have duds...you can just make them into cute little chicks or something...trust me, they will still get eaten...and if not, send them to our place because Matt loves anything containing peanut butter.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQ71HuAqizGTvlyrd3mXxS5zGsFAL7QtiSjMNriQOw7K28GoqWt4wzCgdsQbxwSmY2pvwFNK4QGZSrMwwLYACXMeIT5iQKwGqeCN8vii4veBT4zc-Up53z_9QFv5b6QFyxHYh4IP057s/s1600/IMG_2696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQ71HuAqizGTvlyrd3mXxS5zGsFAL7QtiSjMNriQOw7K28GoqWt4wzCgdsQbxwSmY2pvwFNK4QGZSrMwwLYACXMeIT5iQKwGqeCN8vii4veBT4zc-Up53z_9QFv5b6QFyxHYh4IP057s/s200/IMG_2696.JPG" width="195" /></a></span><br />
<br />
<br />
</span></div></div>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com2tag:blogger.com,1999:blog-7358245516945430455.post-77334927000621415902011-04-22T22:42:00.001-04:002011-04-23T23:45:38.443-04:00Sun-dried Tomato Stuffed Chicken Recipe<div class="separator" style="clear: both; text-align: center;"></div>This recipe is easy, delicious, juicy and healthy! I made this tonight with a friend and it was a huge success. It was so good I didn't even get a chance to take a picture! <br />
<br />
Ingredients:<br />
<br />
-2 large chicken breasts - halved into 4 oz portions. First, take a fork and stab a bunch of holes into the chicken. This is a trick I just learned - it helps the chicken soak in the juices and keeps chicken breast moist. Cut a horizontal pocket into each breast.<br />
-1 cup white wine<br />
-1/4 cup of scallions (this is what I had in my fridge - you can use any vegetables you have in your fridge)<br />
-1 tbsp tomato paste<br />
-2 oz goat cheese<br />
-1 tbsp corn starch<br />
-1 cup chicken broth<br />
-2 tbsp sun-dried tomato <br />
-1/2 cup flour <br />
<br />
<br />
Step 1: In a small bowl: Add goat cheese, sun-dried tomato and spinach. Use your hands to really get in the mixture and combine all the ingredients. <br />
<br />
Step 2: Take the mixture and stuff it into the little horizontal pockets you made in each breast. <br />
<br />
Step 3: Take the stuffed chicken and drudge it in the flour. <br />
<br />
Step 4: Heat a saute pan on medium-high heat with a couple sprays of PAM. Brown the chicken then remove from saute pan. While the chicken is browning combine the corn starch and chicken stock - whisk it. <br />
<br />
Step 5: Add the white wine to the hot pan. Add the corn starch and chicken stock. Add the tomato paste. Stir. Add chicken. Cover. <br />
<br />
Step 6: Let simmer on low heat for 10 minutes until cooked. Occasionally open the lid and turn the chicken and put sauce on top of each breast.<br />
<br />
You can serve this dish with anything - I made wild rice and a side salad to accompany this dish.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-50557954215808574672011-04-09T15:48:00.001-04:002011-04-09T16:01:14.954-04:00what to do with leftover zucchini?? Zucchini Bread!Well, last post I made a <a href="http://cookingtograduation.blogspot.com/2011/04/zucchini-goat-cheese-galette.html">zucchini galette</a> and I had already made the <a href="http://cookingtograduation.blogspot.com/2010/12/lemony-zucchini-goat-cheese-pizza.html">zucchini pizza</a> earlier in the week...so now, what was I to do with the leftover zucchini in my fridge?? I had two left and something needed to be done... I could think of nothing I would like more than Zucchini Bread. I've been a little sick for a couple of days and so I thought this easy, hassle-free recipe would give me something to do for a 10 minute break from studying. I knew I couldn't do anything too difficult because I wasn't feeling too hot but as my life has seemed to get more stressful...(hello, we are law students...most of you know what I mean!)...the more I have grown to become obsessed with cooking, baking, and stalking cooking blogs.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp303ih9kdjKE55J8UBsJy-L8AJceszXB8d1Vi1FlWLME6trlLuI53ypmdzMILi_7mNyk-oXdhIgu2NXILSDeED-yMWL-i1eplqVrK875lVVDiuDMZhgqmMP_W9uuDbsIhrAN7YbaqHaA/s1600/photo-66.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp303ih9kdjKE55J8UBsJy-L8AJceszXB8d1Vi1FlWLME6trlLuI53ypmdzMILi_7mNyk-oXdhIgu2NXILSDeED-yMWL-i1eplqVrK875lVVDiuDMZhgqmMP_W9uuDbsIhrAN7YbaqHaA/s400/photo-66.JPG" width="400" /></a></div>As you may remember, about a month ago, <a href="http://cookingtograduation.blogspot.com/2011/03/buckeyes.html">Juli gave me "Joy of Cooking"</a> and I was utterly thrilled. She ALSO gave me The New York Times Cookbook (published in 1981, originally published in 1961). I made a delicious cod recipe out of it a couple of nights ago that I will share with you when I get a little bit more time. This cookbook is a delight. While there are no pictures of the food, it breaks the recipes down in a very organized way and makes it easy to find what you are looking for (an index also helps with this). This cookbook, along with the Joy of Cooking, has been described as a "Kitchen Bible" and these two are considered necessary staples in every kitchen...lucky me to acquire them both on the same day!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANyQruXskLvraa6Y-Kk4nPAu4y0HTXjiXVqiB6xY-5HOYztngKGUg-56XEUR3zWWIZk9XUX9RSS7cnmHLytu9TDmC3Cvz4ebicWIpPCer8Bxs8MaATS9VZ8fYRM8mXnCPnfRW2Cx_qLs/s1600/photo-63.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANyQruXskLvraa6Y-Kk4nPAu4y0HTXjiXVqiB6xY-5HOYztngKGUg-56XEUR3zWWIZk9XUX9RSS7cnmHLytu9TDmC3Cvz4ebicWIpPCer8Bxs8MaATS9VZ8fYRM8mXnCPnfRW2Cx_qLs/s320/photo-63.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zucchini shreds on top of batter before being mixed together</td></tr>
</tbody></table><div style="text-align: center;"><br />
</div>So, here is the simple Zucchini and Nut Bread, adapted slightly from The NYTimes Cookbook!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmF8YljIW60ZdrAAQAcJTsbcYlRcZMWiyW_OrfXVz9CE19LCdKep3CsvGNj02xwuMG_cNsQlzWjJPkxiLvLy7NEbf6iMyHIyeK_9_ACLgamVv7qBKWCbwDgxk1vXCCFSniXHCmjZhZnw/s1600/photo-64.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmF8YljIW60ZdrAAQAcJTsbcYlRcZMWiyW_OrfXVz9CE19LCdKep3CsvGNj02xwuMG_cNsQlzWjJPkxiLvLy7NEbf6iMyHIyeK_9_ACLgamVv7qBKWCbwDgxk1vXCCFSniXHCmjZhZnw/s320/photo-64.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs in the bowl waiting to be beaten!</td></tr>
</tbody></table>Ingredients:<br />
2 cups grated zucchini (NY Times suggested peeled but I chose not to peel them)<br />
3 eggs<br />
1 1/2 cups sugar<br />
3/4 cups melted butter (other recipes use olive oil which is probably healthier but whatever I don't care...we don't have to be healthy all the time do we? ok good)<br />
3 cups flour (I used 2 cups regular flour and 1 cup whole wheat flour because I ran out of regular)<br />
1 1/2 tsps salt<br />
1/4 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp ground cinnamon<br />
1/4 tsp ground nutmeg (my addition)<br />
1 tbs pure vanilla extract<br />
1/4 cup walnut chips (recipe called for 3/4 cup chopped walnut meats but I didn't have any)<br />
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Directions:<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwShczwZtLM8Tyqx5BhWb0dzpV-B1BneKIvStuaBhq8HCzV5QtS0odk6MxNEq6-kNSnwp7eBV6kAinWAU60jg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>1. Preheat oven to 350<br />
2. Grate zucchini in food processor and leave in there until use (watch video to see how a food processor quickly shreds zucchini...this machine will change your life!)<br />
3. Beat eggs and sugar until pale yellow and thick. Add in butter.<br />
4. Sift together flour, salt, baking powder, baking soda, cinnamon and nutmeg. Mix this in to the egg mixture. Stir in the vanilla and walnuts. Add in the zucchini.<br />
5. Put mixture in buttered loaf pan (make sure the pan is buttered/greased, so you can get the bread out!). <br />
6. Bake for 1 hour.<br />
7. Enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEoRzo8KNYC0jeSVO8lJKBWEqOWpXszzA3pGQ2Kws0je4qMOBbErQ6v3_PSth80D3bx0e7EiyKR-axzMP8Pv2dGAnHab7Uz4wtz0TIDWMHvNStYB0A_4m-6fRns0ODNrj3TkmWygsKj8/s1600/photo-65.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEoRzo8KNYC0jeSVO8lJKBWEqOWpXszzA3pGQ2Kws0je4qMOBbErQ6v3_PSth80D3bx0e7EiyKR-axzMP8Pv2dGAnHab7Uz4wtz0TIDWMHvNStYB0A_4m-6fRns0ODNrj3TkmWygsKj8/s400/photo-65.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I ate this bite...yummy!!!</td></tr>
</tbody></table>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-26367769478058205202011-04-04T18:43:00.002-04:002011-04-04T18:47:01.444-04:00Zucchini Goat Cheese Galette<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWvdaY-gsJ38GnNaOYfzwa5cfDtUJnuvAj5g0077OhRf3umYvR7dbvI_bKAQpqh8FTKWjIZj4c2jWpx7sobCTu-MUZLR2HzrYII2FQ44o7iOdavpI42-KHu6a6wImBPbHjPUd8c4lJuA/s1600/IMG_2496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWvdaY-gsJ38GnNaOYfzwa5cfDtUJnuvAj5g0077OhRf3umYvR7dbvI_bKAQpqh8FTKWjIZj4c2jWpx7sobCTu-MUZLR2HzrYII2FQ44o7iOdavpI42-KHu6a6wImBPbHjPUd8c4lJuA/s400/IMG_2496.JPG" width="400" /></a></div>So, the galette is my latest obsession. They are so cute and look just so delicious. I made an <a href="http://cookingtograduation.blogspot.com/2011/03/guess-whos-coming-to-dinner.html">apple galette for Matt's dad and Karen</a> and it was a huge hit. So when I stumbled across a zucchini galette recipe on Smitten Kitchen, I decided to make it tonight with a few tweaks. I made tonight's dinner as a sort of mixture between the <a href="http://cookingtograduation.blogspot.com/2010/12/lemony-zucchini-goat-cheese-pizza.html">lemony zucchini pizza </a>and the <a href="http://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/">zucchini ricotta galette</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJA3qN2FNuOjsg9r1D-SpGMTksoYhSJsfty_BcEKwS90r7bVcKfEk49iGprrpa3cZolshnAApdDWsqJVY3hfcClkLofZJh9WPI2rBlGY4QLiJ2yHqx4NiUo9-4WYnlzxVLvW54R736WTc/s1600/IMG_2493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJA3qN2FNuOjsg9r1D-SpGMTksoYhSJsfty_BcEKwS90r7bVcKfEk49iGprrpa3cZolshnAApdDWsqJVY3hfcClkLofZJh9WPI2rBlGY4QLiJ2yHqx4NiUo9-4WYnlzxVLvW54R736WTc/s320/IMG_2493.JPG" width="320" /></a></div>Here's how it went:<br />
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</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuySXKzE_Lk3n6ReIB3pdcFsnt1GNuIQUW-wbUBqgAxIRwgDHkE1Bn-uo2JawzeAQQDNuco3xY7dv313VVJaSb3JKs915rOro5yu4RiuEtBl9Pjhv6ut4opJyQGue6unVHqIg_IoRJ2A/s1600/IMG_2491.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuySXKzE_Lk3n6ReIB3pdcFsnt1GNuIQUW-wbUBqgAxIRwgDHkE1Bn-uo2JawzeAQQDNuco3xY7dv313VVJaSb3JKs915rOro5yu4RiuEtBl9Pjhv6ut4opJyQGue6unVHqIg_IoRJ2A/s200/IMG_2491.JPG" width="200" /></a>Ingredients:</div><div>1/2 frozen whole wheat pizza dough from Fresh Market (thawed in the fridge overnight)</div><div>1/4 zucchini sliced thin</div><div>1/4 yellow squash sliced thin</div><div>1 1/2 tbs. olive oil</div><div>1 garlic clove finely chopped/minced/or diced</div><div>A couple spoonfuls of goat cheese (soft enough to spread)</div><div>Basil, salt and pepper for seasoning</div><div>1 egg yolk + water</div><div><br />
</div><div><br />
</div><div>Directions:</div><div>1. Preheat oven to 400</div><div>2. Place dough on a lightly floured surface and roll out with a rolling pin as thin as possible (I only used half of the package of dough because I wanted this to be personal size)-- Move the dough to a parchment lined baking sheet</div><div>3. Spread goat cheese on the dough leaving approximately 1-2 inches around the edge </div><div>4. Place yellow squash slices around the edge of the goat cheese (so about 1-2 inches from edge of dough)</div><div>5. After making one ring of the yellow squash, then make another ring of zucchini. Place one zucchini and one squash slice in the middle (if your pizza is larger, continue to make the rings in concentric circles)</div><div>6. Sprinkle with basil, salt and pepper</div><div>7. Mix olive oil with garlic pieces in a small bowl and then drizzle over the squash and zucchini</div><div>8. Fold dough over the edge of the squash and crimp at appropriate intervals (this will seem natural and you can see it in the picture)</div><div>9. Beat egg yolk and mix in a little water to thin it out</div><div>10. Brush egg yolk mixture over the dough </div><div>11. Place in oven on middle rack</div><div>12. Cook until the crust is a golden brown and the zucchini has wilted: 20-30 minutes</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKH6p_oXV_FNr3DAZcfzcHGlPMYyO6YGfVLJx7tTBaRpupJp7kNMMh8_h2mREBvsYcSzFJfLfG5IqgD_Ah5scc6HbLcMP-62UHMTNTtWc8BDpbsn2zWa6C9FVleSVP3wmrAE1lz_iKdsc/s1600/photo-61.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKH6p_oXV_FNr3DAZcfzcHGlPMYyO6YGfVLJx7tTBaRpupJp7kNMMh8_h2mREBvsYcSzFJfLfG5IqgD_Ah5scc6HbLcMP-62UHMTNTtWc8BDpbsn2zWa6C9FVleSVP3wmrAE1lz_iKdsc/s400/photo-61.JPG" width="400" /></a></div><div><br />
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</div>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-21443898225916301532011-04-01T10:47:00.000-04:002011-04-01T10:47:39.467-04:00Stuffed Crust Pizza with Guhan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJnwaLJmLjmdoLvlYV179fIrgvQruXXRja4bJSUsHX88mwLScL9DMEYEMXYgRIH4Vy05T_9FfbGYISvM-D6amCNblR7dTjEAfur4bgDxPc3YKWvEbMaF-UY3n2qo1zF5t77tvWau6ZeGt/s1600/P1050066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJnwaLJmLjmdoLvlYV179fIrgvQruXXRja4bJSUsHX88mwLScL9DMEYEMXYgRIH4Vy05T_9FfbGYISvM-D6amCNblR7dTjEAfur4bgDxPc3YKWvEbMaF-UY3n2qo1zF5t77tvWau6ZeGt/s400/P1050066.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: left;">This recipe is inspired by one on the cooking blog How Sweet It Is ( <a href="http://www.howsweeteats.com/">http://www.howsweeteats.com/</a>). </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"> I invited my good friend Guhan over to help me cook and eat a homemade stuffed crust pizza. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">What we used:</div><div class="" style="clear: both; text-align: left;">- Pizza Dough (you can buy it fresh at traders joe's. They offer whole weat and regular. I chose regular cause sometimes it's worth it to splurge)</div><div class="separator" style="clear: both; text-align: left;">- Tomatoes</div><div class="" style="clear: both; text-align: left;">- Cheese (mozzarella, asiago parmeseano, and honey goat cheese)</div><div class="separator" style="clear: both; text-align: left;">- Fresh basil</div><div class="separator" style="clear: both; text-align: left;">- Salt, pepper</div><div class="" style="clear: both; text-align: left;">- Extra Virgin Olive Oil</div><div class="" style="clear: both; text-align: left;">- Garlic</div><div class="" style="clear: both; text-align: left;">What we did:</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/AVvXsEgSlZXOkHMFaPQvVJxIQPz3jM_gzZy5-mlHivmX8SgyLulQBzHbdFy3sSpCD19HBKf8XhGIGdv7dEGnWGO-4iVqrop10q1n7dwTgItz5mjmGnlAqNwv8DGpTzLBiWv9nVLcfZ0GUjkSRgtr/s1600/P1050026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlZXOkHMFaPQvVJxIQPz3jM_gzZy5-mlHivmX8SgyLulQBzHbdFy3sSpCD19HBKf8XhGIGdv7dEGnWGO-4iVqrop10q1n7dwTgItz5mjmGnlAqNwv8DGpTzLBiWv9nVLcfZ0GUjkSRgtr/s320/P1050026.JPG" width="240" /></a></div> While I rolled out the pizza dough (using lots of flour and as thin as it would roll out without breaking), Guhan was in charge of cutting up the tomatoes. We decided not to use a traditional sauce and instead dice the tomatoes to make our own fresh pizza base. He also cut up some nice fresh basil.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5FUB4-d5zwpMQ0nhPcPsvE76Qx23Ut85Ep4CCxNBbYVyp_4DgG7TGqCTTyjQ3XlmyfXglhc5gI3rYFC0_ZTc3x7rMsC4rVDhrHpF7_bQXX1dmvZ6DKSsd3wYsw3dKkXUp-T24fPvejtc/s1600/P1050029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5FUB4-d5zwpMQ0nhPcPsvE76Qx23Ut85Ep4CCxNBbYVyp_4DgG7TGqCTTyjQ3XlmyfXglhc5gI3rYFC0_ZTc3x7rMsC4rVDhrHpF7_bQXX1dmvZ6DKSsd3wYsw3dKkXUp-T24fPvejtc/s320/P1050029.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: left;">Which we mixed with the honey goat cheese. The honey goat cheese is what we decided to stuff our crust with.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwIGnol-rQc8Eu89YPeWfW3QQZ-Z0md_juRGd3N8O4z-4vEYd4o5qrGPTj65cTIQLKdsb-2ursjPKv2wAByvUVP42ngNb_I2IPEU_es6fMQtcbuZ51E8nTae2NVS_61MtUK6ePV3sy1BVD/s1600/P1050030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwIGnol-rQc8Eu89YPeWfW3QQZ-Z0md_juRGd3N8O4z-4vEYd4o5qrGPTj65cTIQLKdsb-2ursjPKv2wAByvUVP42ngNb_I2IPEU_es6fMQtcbuZ51E8nTae2NVS_61MtUK6ePV3sy1BVD/s320/P1050030.JPG" width="320" /></a></div><br />
My pizza pan is being borrowed by a friend so I used the bottom of a square pan instead. This resulted in a wonky shaped pizza, but it gave it character! We made sure to have extra dough hang off the side which would be used to create the stuffed crust. We folded the extra dough over and made a pocket which guhan filled with the goat cheese and basil.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqW6fVPy89hH3Kp5OvUZyBp1zAJwCDdHTV9dd3n4FV_mo7KqIjZm9GUJz1rdTeY1zUPwcRyXabRyJ3Sr4hMQDfSXHcb2t6epI24OnAtJnDYuQxx5GxRkzQ4NxRORASwq-RFgw5ghRboZG/s1600/P1050032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqW6fVPy89hH3Kp5OvUZyBp1zAJwCDdHTV9dd3n4FV_mo7KqIjZm9GUJz1rdTeY1zUPwcRyXabRyJ3Sr4hMQDfSXHcb2t6epI24OnAtJnDYuQxx5GxRkzQ4NxRORASwq-RFgw5ghRboZG/s320/P1050032.JPG" width="320" /></a></div><br />
We mixed the tomatoes with fresh basil, salt, pepper, and extra virgin olive oil. In the future, we decided we would also mix the garlic with the base. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdDq_jjUyY8R-dbFrqA_Xqvj99QzTY6iPrlebCXpC-iovWxA1PBe4L3pb7KGFESYMtQLg2StDGOUbLAeOItK-vi6L8xWR8IEbyj8fZ8Mue9kQdI38d6BmMbKt9OzUvYInETe2vubU0y22/s1600/P1050035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdDq_jjUyY8R-dbFrqA_Xqvj99QzTY6iPrlebCXpC-iovWxA1PBe4L3pb7KGFESYMtQLg2StDGOUbLAeOItK-vi6L8xWR8IEbyj8fZ8Mue9kQdI38d6BmMbKt9OzUvYInETe2vubU0y22/s320/P1050035.JPG" width="320" /></a></div><br />
Next we spread the tomato base on top of the dough. Do not overload the pizza with the tomatoes or things might get soggy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCqDZtHWe0SObm-vL71UO4OkZPlhROkamfWB5OIvfJWvX2-ytLAh7O8aEyT8q1SF6xrkJngzSir24SyoS1AEsp91n-RgU_bglk9gN3qz3QAbtnUBLZoeM5YFulV5L4KKRDLGGl_95FD6Z/s1600/P1050036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCqDZtHWe0SObm-vL71UO4OkZPlhROkamfWB5OIvfJWvX2-ytLAh7O8aEyT8q1SF6xrkJngzSir24SyoS1AEsp91n-RgU_bglk9gN3qz3QAbtnUBLZoeM5YFulV5L4KKRDLGGl_95FD6Z/s320/P1050036.JPG" width="320" /></a></div><br />
Next we placed the cheese on top. We used both mozzarella and asiago.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JOL4HJtwKgpcBtnt0Hw5NG0mlk8RcYIcWaSY3MudOHALphX_E4uf-h1j39a_i8TIqTCgf-CqvClWmkd1FSY_To5bvT74MJuwx1w2oQKjUalXZe6ejrPzdROPycldh6xQ75dW_2PXWs_o/s1600/P1050042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JOL4HJtwKgpcBtnt0Hw5NG0mlk8RcYIcWaSY3MudOHALphX_E4uf-h1j39a_i8TIqTCgf-CqvClWmkd1FSY_To5bvT74MJuwx1w2oQKjUalXZe6ejrPzdROPycldh6xQ75dW_2PXWs_o/s320/P1050042.JPG" width="320" /></a></div><br />
Again, do not put TOO much cheese on top, remember that it will melt and spread.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfC3a0E0s9B8Lw-r98V084CfmVW5s8wUA7EJU_7NTCNXAIlLgde5dMfl4OdKjEZSaiiZyYel78LP7CHG0fXrP5v9AbVdfhZJpNoib9UHmxgySahKFYuR7u2RJuL_uAHMQaEK0onlOY19r/s1600/P1050046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfC3a0E0s9B8Lw-r98V084CfmVW5s8wUA7EJU_7NTCNXAIlLgde5dMfl4OdKjEZSaiiZyYel78LP7CHG0fXrP5v9AbVdfhZJpNoib9UHmxgySahKFYuR7u2RJuL_uAHMQaEK0onlOY19r/s320/P1050046.JPG" width="320" /></a></div><br />
In a stroke of genius guhan said we should mash some garlic with extra virgin olive oil to drizzle on top. In the future I would have even enfused it (by simmering the garlic and probably some basil or rosemary with the olive oil over the stove) .. but this worked nice too. We mshed the garlic, added some salt and pepper, and then thinned it out with a little water (wisk the water in).<br />
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We then drizzled it around the crush and on the pizza.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyrtiTUWiZJeJqU8N3Xe1RtXOOkDCgQX8193cBCCM4Bof0Zfgu36d0ERtvg3fgTEKmscVOiufjmYEZjjLIiW7Feoc8RPT7Oba8sFy7vzKy4YLx8_-l_1zZK852etSTSOPNBfKmEljBii4/s1600/P1050050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyrtiTUWiZJeJqU8N3Xe1RtXOOkDCgQX8193cBCCM4Bof0Zfgu36d0ERtvg3fgTEKmscVOiufjmYEZjjLIiW7Feoc8RPT7Oba8sFy7vzKy4YLx8_-l_1zZK852etSTSOPNBfKmEljBii4/s320/P1050050.JPG" width="320" /></a></div><br />
And then placed it in the oven (which was preheated to 375). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadwEfWT0dsdDQ1_P6zrEVlR8hV2iFrlEm9d_JMH47NGuLfXd3YhkLodJiEz20KcHrTn9YVUtt9WSA_Do1lH1Wh4yp3jPQsj8TQWSdEwHGsDlUQ6MX9QczVIHNGFkIUqXEzT7-5B8ikTtn/s1600/P1050051.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadwEfWT0dsdDQ1_P6zrEVlR8hV2iFrlEm9d_JMH47NGuLfXd3YhkLodJiEz20KcHrTn9YVUtt9WSA_Do1lH1Wh4yp3jPQsj8TQWSdEwHGsDlUQ6MX9QczVIHNGFkIUqXEzT7-5B8ikTtn/s200/P1050051.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8tO9JDzfUITiNoYxbDK5U1zJopqTihRGEnRbSl9yLRlUkS2MTffOI2cb2xC3LHGNmgF-7-9KyYV6PkEwWZUhk2t9pzBdV5ZsISLtmQXcIVBAbJJUGxpPh9IeQ9rD0tH-7eUZusVzz2HR/s1600/P1050053.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8tO9JDzfUITiNoYxbDK5U1zJopqTihRGEnRbSl9yLRlUkS2MTffOI2cb2xC3LHGNmgF-7-9KyYV6PkEwWZUhk2t9pzBdV5ZsISLtmQXcIVBAbJJUGxpPh9IeQ9rD0tH-7eUZusVzz2HR/s200/P1050053.JPG" width="200" /></a></div><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In about 30-35 minutes it was ready!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdz32Tl0JsxlyvNA1wNav-huPN7-obvBKIgkVVqzHDUY9e2fkR34oJHd1pgnMTh4LfeZLZQD2FkapeRZl0pbZqquy66n5htuF-Ur4o-4RIzhyGdzd4y74o9gSmBRhzbVi5lH7uw86KftK8/s1600/P1050064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdz32Tl0JsxlyvNA1wNav-huPN7-obvBKIgkVVqzHDUY9e2fkR34oJHd1pgnMTh4LfeZLZQD2FkapeRZl0pbZqquy66n5htuF-Ur4o-4RIzhyGdzd4y74o9gSmBRhzbVi5lH7uw86KftK8/s320/P1050064.JPG" width="320" /></a></div><br />
Perfect with a glass of red wine and a good friend!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmz3gqH1oAKkzxWIR8iVbtbrfm10vlaP2QVe7WeofpUyPcJJCYkz5xTOJ1JAMok2oUIDP4no_f1yjR6tVG0DSvJX38NhUecjS9eAMEBQkZZ6R9eO27t_SpOOV1gF7vOM_4vIeHpUTZm-q/s1600/P1050067.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmz3gqH1oAKkzxWIR8iVbtbrfm10vlaP2QVe7WeofpUyPcJJCYkz5xTOJ1JAMok2oUIDP4no_f1yjR6tVG0DSvJX38NhUecjS9eAMEBQkZZ6R9eO27t_SpOOV1gF7vOM_4vIeHpUTZm-q/s320/P1050067.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now that's a happy camper! </td></tr>
</tbody></table>BeckyBhttp://www.blogger.com/profile/11633047477397765572noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-69348904930745199722011-03-31T17:53:00.000-04:002011-03-31T17:53:19.530-04:00Easy, Guilt-free Chicken Nuggets!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HZJc8N-nB-6aJyTJ8YM8H-RmyFZbR0q_y1uvj1wq4ciN7S2_xg_TadZD0i_tVYT0uRd1vBAR_EO8-_HZYtDiFyvTwZT5Kn2Phmoaz3RIDlRRgH4zwRTjQSNX9bhxDNk_qTnpf2dGpBwY/s1600/chixnug2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HZJc8N-nB-6aJyTJ8YM8H-RmyFZbR0q_y1uvj1wq4ciN7S2_xg_TadZD0i_tVYT0uRd1vBAR_EO8-_HZYtDiFyvTwZT5Kn2Phmoaz3RIDlRRgH4zwRTjQSNX9bhxDNk_qTnpf2dGpBwY/s400/chixnug2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">These little and lite chicken nuggets make a great quick snack! </div><div><br />
</div></td></tr>
</tbody></table>What you'll need:<br />
<br />
- Chicken cutlets<br />
- panko (japanese bread crumbs)<br />
- egg<br />
- seasonings<br />
<br />
What to do:<br />
<br />
Preheat your oven to 375. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl59jFdkKq_8sxTaIZMSewPLx7hiTnfwTf4tLxEQ0lezWCh6Fi0jZutqzVx5Q7ORuQoOmWafzpyX2HqewfgwfheGpExCMCo24adxgyG2IrZlQc-UrMVfXSfnSxtMW3ShPppJaqIOSsGwGg/s1600/chixnug1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl59jFdkKq_8sxTaIZMSewPLx7hiTnfwTf4tLxEQ0lezWCh6Fi0jZutqzVx5Q7ORuQoOmWafzpyX2HqewfgwfheGpExCMCo24adxgyG2IrZlQc-UrMVfXSfnSxtMW3ShPppJaqIOSsGwGg/s320/chixnug1.JPG" width="320" /></a></div>Cut chicken cutlets into bite size pieces (or leave as chicken fingers). Set aside two bowls: one with egg whites and one with the panko. In the panko bowl, mix in any other seasonings you would like on your chicken. I used basil, salt, pepper, and a bit of spicy chicken seasoning. Dip chicken pieces in the egg white and the coat with the panko mix. Panko is great and I suggest you keep some in your cubbard if you do not already. It's a crispy, light Japanese type bread crumb that can be used in place of breading for any recipe! Place coated chicken pieces on a wired rack placed on top of an oven pan. I juse used the rack from my toaster oven and it worked great! Lightly spray chicken with a light vegetable oil spray so the bits can get extra crunchy! Let bake for 15 minutes and then, using tongs, flip pieces over. Bake for another 5 or so minutes. Eat with your fav dips!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdbwcM4gsCenAUNFT4QIW7sEKEUX_1u1F6OVmonAcaB842aN8DeRgl3j1Q6Oy1HSLlu16j6e3fUSjqcaUQ4KnmpuJgMdS9sHOxMoLOY5kRFMJSjR1GpAs-NPRsNDQXmuheeRyFr9yasNH/s1600/chixnug3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdbwcM4gsCenAUNFT4QIW7sEKEUX_1u1F6OVmonAcaB842aN8DeRgl3j1Q6Oy1HSLlu16j6e3fUSjqcaUQ4KnmpuJgMdS9sHOxMoLOY5kRFMJSjR1GpAs-NPRsNDQXmuheeRyFr9yasNH/s320/chixnug3.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Easy, guilt-free, and delicious! </span></td></tr>
</tbody></table>BeckyBhttp://www.blogger.com/profile/11633047477397765572noreply@blogger.com2tag:blogger.com,1999:blog-7358245516945430455.post-27880066521912797392011-03-27T10:35:00.003-04:002011-04-02T22:27:34.970-04:00Guess Who's Coming to Dinner<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLUXeCVxgGxDHWe2WavSdoTVYjCx5_Vs4kug47MVfNBDc3pXuWKJZvV7RhS8L7377aAtR9l57lgcHi1oouNYQhbvdSHPSWJU4SoZxFFDb2_ezzSXi1lJyrDriKMQZS7mOBOASNLctLi8/s1600/IMG_2433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLUXeCVxgGxDHWe2WavSdoTVYjCx5_Vs4kug47MVfNBDc3pXuWKJZvV7RhS8L7377aAtR9l57lgcHi1oouNYQhbvdSHPSWJU4SoZxFFDb2_ezzSXi1lJyrDriKMQZS7mOBOASNLctLi8/s320/IMG_2433.JPG" width="320" /></a></div>No, it was not Sidney Poitier (or Ashton Kutcher). Matt's dad and Karen came to join us for dinner as part of our Christmas gift to them! As our special guests, they deserved a special meal, and what this means is (1) making menu decisions; and (2) planning out exactly how to execute each course and when. So maybe it will seem a bit backwards to you all that I made dessert first but that seemed to be the best way to do it. The reason this was the best way to do it is because I knew that all day on the day-of, I would be slow roasting a chicken... and nothing ruins an apple tart/galette more than the tart smelling like chicken...gross.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYm4wqIxAoEW-6TuPP3eu3nKyFFAQLiVNvjbk0p2dYWv2zG6uWgkT33DEIxMwO_DZTBLK1RX0zVx31vej4CDGDmxkPukqMDBnXFu0iT2N30d11oUkZUdkoWgBzdshHpLoljHiMji0NvWU/s1600/IMG_2420.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYm4wqIxAoEW-6TuPP3eu3nKyFFAQLiVNvjbk0p2dYWv2zG6uWgkT33DEIxMwO_DZTBLK1RX0zVx31vej4CDGDmxkPukqMDBnXFu0iT2N30d11oUkZUdkoWgBzdshHpLoljHiMji0NvWU/s320/IMG_2420.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">all set up for our dinner!</td></tr>
</tbody></table><br />
Ok so let me back up a minute and give you all the menu for the evening. Then you can pick and choose what you want to make and scroll down right to it!<br />
<br />
<b>Appetizer: Stuffed Mushrooms<br />
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Salad: Wedge Salad<br />
<br />
Main Course: Braised Garlic Chicken (and potatoes)<br />
<br />
Dessert: Apple Galette</b><br />
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<b>As far as timing went, I did the following things the night before the dinner:</b><br />
Made the buttermilk blue cheese dressing for the salad, as it can be kept in the fridge for up to a week<br />
Stemmed the mushrooms<br />
Made the apple galette<br />
<br />
And now for the recipes/photos!<br />
<br />
<u><b>Appetizer: Stuffed Mushrooms</b></u><br />
<b><i>From <a href="http://www.smittenkitchen.com/">Smitten Kitchen</a></i></b><br />
<i>(I halved the recipe from Smitten Kitchen, but here are her measurements)</i><br />
<i></i>8 ounces bacon slices<br />
1 cup chopped onion<br />
1 10-ounce package chopped frozen spinach, thawed, squeezed dry<br />
4 ounces feta cheese, crumbled (about 3/4 cup)<br />
4 ounces cream cheese, room temperature<br />
1/4 teaspoon dried crushed red pepper<br />
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed<br />
<br />
<i>I made the mushrooms first and planned to reheat them right before our guests arrived...</i><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4sFgedr-t94xCowoEruU5-rHaI-Fz2yLJ_G0-f0-vh0Xvk_1uTj0GYZTsbsnXZ0YVpxqExb5uygVF7INu6f3lKTrUc0k3YrRrlDtAz4m22g5qs1XTnAvNNpPIj6mBG4PKgwZVSW2QPk/s1600/IMG_2410.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4sFgedr-t94xCowoEruU5-rHaI-Fz2yLJ_G0-f0-vh0Xvk_1uTj0GYZTsbsnXZ0YVpxqExb5uygVF7INu6f3lKTrUc0k3YrRrlDtAz4m22g5qs1XTnAvNNpPIj6mBG4PKgwZVSW2QPk/s200/IMG_2410.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mushroom filling mixture</td></tr>
</tbody></table>Preheat your oven to 375°F. Cook bacon in big pan until extra crispy. Transfer bacon onto a plate with paper towels and sop up excess fat by placing a paper towel on top and pressing down. Crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat from pan.<br />
<br />
Heat 2 teaspoons of the reserved fat in the same pan over medium heat. Add chopped onion and saute until tender. Put onion in a bowl and set aside. Once onion has cooled, mix in bacon, spinach, feta, cream cheese, and crushed red pepper.<br />
<br />
Line 2 large baking sheets with foil. Toss mushrooms in the rest of the bacon fat in large bowl to coat. Season with salt and pepper. Place mushrooms, rounded side down on baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn the mushrooms over and bake until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again and fill with about 1 tbs of filling. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczehG7wFgl0uz5W1xyhNexUYy8wYRWPwk_uUDRlWCn3jNFohXon8WNqWmvtxdSvtDDmhEjs1CPXjXNhXaWCdlnWTxogFgJ3msAsjlWorcirWat6ueC-ztWeoToqgGr9y90b2JAPJkSGQ/s1600/IMG_2422.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a><br />
<br />
Bake mushrooms until heated through, about 10 minutes.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlTzaFsOha2-ICKD1DMXFyUl2IHENd4BBOAgBv8rbU8dpbTFQbA_4Gwg7niOrWHsshulwFBGLCUZpekFPymwJYUbnniKUHIEPCtO36KWtMWVEbM3mG0T0-5IHCk4nItLG7gND404tYlg/s1600/IMG_2419.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlTzaFsOha2-ICKD1DMXFyUl2IHENd4BBOAgBv8rbU8dpbTFQbA_4Gwg7niOrWHsshulwFBGLCUZpekFPymwJYUbnniKUHIEPCtO36KWtMWVEbM3mG0T0-5IHCk4nItLG7gND404tYlg/s320/IMG_2419.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fresh out of the oven!</td></tr>
</tbody></table><br />
<b><u>Salad: Wedge Salad</u></b><br />
<i><b>From <a href="http://www.smittenkitchen.com/">Smitten Kitchen</a></b></i><br />
<i>I made the dressing the night before...made the bacon and washed/cut the lettuce the day-of</i><br />
<b><u></u></b>1/2 cup well-shaken buttermilk<br />
1/2 cup mayonnaise<br />
1 tablespoon fresh lemon juice<br />
1/4 teaspoon Worcestershire sauce<br />
1 small garlic clove, minced<br />
1/4 teaspoon salt<br />
1/8 teaspoon black pepper<br />
2 ounces crumbled firm blue cheese (1/2 cup)<br />
2 tablespoons finely chopped fresh chives<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19rFkqeNIiqtDFQXU-Tuv-T5SZPLjVdtj4c2qfh8FnpEgYfQtbtcYCBThp_QM4n2HMl-lAGgFif6XInxsT4_6az1jUSqKC23V4L-mgFVpLEsBefuGsZEg-dQnMswSSUopGbPhxdLY5_0/s1600/IMG_2397.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19rFkqeNIiqtDFQXU-Tuv-T5SZPLjVdtj4c2qfh8FnpEgYfQtbtcYCBThp_QM4n2HMl-lAGgFif6XInxsT4_6az1jUSqKC23V4L-mgFVpLEsBefuGsZEg-dQnMswSSUopGbPhxdLY5_0/s200/IMG_2397.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><3 food processor!</td></tr>
</tbody></table><br />
Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, salt and pepper in a food processor until smooth. Add blue cheese and pulse until cheese is incorporated but not too much because you want the dressing to have blue cheese chunks in it for texture. Transfer to a bowl and stir in chives.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZVlKxz2TiS6hbuxYFy7kSXeigHoKv2eJgcsBoz7HXLHiwQ2vVaeY54JY1gWNVNJqTjgMzKVuVnPYXWNU6x8iYH04bQpfOAG13SLACZ5_Ixab15eHi8N-Cd5kWA6hzRmuc1od1LQdQ_0/s1600/IMG_2398.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZVlKxz2TiS6hbuxYFy7kSXeigHoKv2eJgcsBoz7HXLHiwQ2vVaeY54JY1gWNVNJqTjgMzKVuVnPYXWNU6x8iYH04bQpfOAG13SLACZ5_Ixab15eHi8N-Cd5kWA6hzRmuc1od1LQdQ_0/s200/IMG_2398.JPG" width="200" /></a><br />
Serve on iceberg lettuce with little pieces of bacon (yum!)<br />
<div><i>I gave each guest a quarter of the head of lettuce</i><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQY6j15wLwmLz65-w02laP6eXcxh6XbRPGUXoelRLPf7iAP7yPPbgsHPyaJKZa965OVZemUHkNZHOiKP68-9ABqkr9LQn2aQwvWiIVXRryE2vSP_3fPw4b6a-G2gIY24jg-dmnig0MOU/s1600/IMG_2421.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQY6j15wLwmLz65-w02laP6eXcxh6XbRPGUXoelRLPf7iAP7yPPbgsHPyaJKZa965OVZemUHkNZHOiKP68-9ABqkr9LQn2aQwvWiIVXRryE2vSP_3fPw4b6a-G2gIY24jg-dmnig0MOU/s320/IMG_2421.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tastes best if you use fresh bacon recently cooked!</td></tr>
</tbody></table><i><span class="Apple-style-span" style="font-style: normal;"></span></i><br />
<br />
<b><u>Main Course: Braised Garlic Chicken (with added potatoes)</u></b><br />
<b><i>From <a href="http://www.williams-sonoma.com/products/essentials-of-slow-cooking-cookbook/">Williams-Sonoma Essentials of Slow Cooking</a></i></b><br />
1 chicken, 3-4 lb, cut into serving pieces, trimmed of excess skin and fat<br />
salt and freshly ground pepper<br />
2 tbs canola oil<br />
4 heads of garlic, separated into cloves, unpeeled<br />
1/4 cup dry white wine such as chardonnay or sauvignon blanc<br />
1 tbs chopped fresh thyme<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1jLZa1kpUOrQCkzh9PSKlVevVFgkc0ucxp55QHCzjH0yygZ31PgcjDjwSg_vE_NGmn5URtK-qaCj7n8fyAt2lJwejZSKWQlunQWuIIwEyvLCseG2K3u8-xDVZbLELzanctMcnhuGDO8/s1600/IMG_2411.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1jLZa1kpUOrQCkzh9PSKlVevVFgkc0ucxp55QHCzjH0yygZ31PgcjDjwSg_vE_NGmn5URtK-qaCj7n8fyAt2lJwejZSKWQlunQWuIIwEyvLCseG2K3u8-xDVZbLELzanctMcnhuGDO8/s200/IMG_2411.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">do not peel the garlic</td></tr>
</tbody></table>Season the chicken all over with salt and pepper. In a large frying pan over medium-high heat, warm the canola oil. working in batches if necessary, add the chicken and cook, turning frequently, until well browned, 7-10 minutes. Remove from pan and set aside.<br />
<br />
Pour off all but 2 tbs of the fat in the pan. Add the garlic cloves and saute over medium-high heat until lightly browned, about 3 minutes. Pour in the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.<br />
<br />
STOVE TOP: Transfer the chicken to a French oven. Sprinkle with the thyme and add the garlic mixture. Cover and cook until the chicken is tender and opaque throughout, about 45 minutes. </div><div><br />
</div><div>OVEN: Transfer French oven to the oven. Cover and cook until the chicken is tender and opaque throughout, 3 hours on the low-heat (175 degrees).<br />
<br />
Transfer the chicken to a platter and cover loosely with aluminum foil to keep warm. Set a fine-mesh sieve over a saucepan and strain the pan juices. Press on the garlic cloves to extract as much liquid and pulp as possible. Bring to a simmer over medium-high heat and season to taste with salt and pepper. Transfer the chicken to a warmed platter and top with the sauce. Serve at once.<br />
<br />
<i>Chef notes: This came out tasting a bit too dry and I think that next time I would either (1) cook for less time, (2) cook at a lower temperature, or (3) add about 1/2 cup of chicken broth to add more moisture to the oven. Other note: YES I forgot to take a picture (easy to do once the company has arrived) but I assure you that I will make this again and update this blog with a photo!</i><br />
<br />
<b><u>Dessert: Apple Galette</u></b><br />
<b><i>From <a href="http://www.smittenkitchen.com/">Smitten Kitchen</a></i></b><br />
<b><u></u></b>Dough:<br />
1 cup unbleached all-purpose flour<br />
1/2 teaspoon sugar<br />
1/8 teaspoon salt<br />
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces<br />
3 1/2 tablespoons chilled water</div><div><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8Sx7J0yTN9pKMdfxAYTiBM9RM55idOZTYloS3j8slV4BHFckZ_-l2jjHjZJANLIs10K7acWhoGJsV9eJ96V_tzvPk4CM02ZqGVJk0005psjLz1WMK8g-GlVSE-Hl-FpNZnG6WP0oUNs/s1600/IMG_2399.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8Sx7J0yTN9pKMdfxAYTiBM9RM55idOZTYloS3j8slV4BHFckZ_-l2jjHjZJANLIs10K7acWhoGJsV9eJ96V_tzvPk4CM02ZqGVJk0005psjLz1WMK8g-GlVSE-Hl-FpNZnG6WP0oUNs/s200/IMG_2399.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">save peels and cores!</td></tr>
</tbody></table>Filling:<br />
2 pounds apples (the recipe suggests Golden Delicious but I opted for Granny Smith), peeled, cored (save peels and cores), and sliced <i>(I had WAY too many apples left over...I probably only needed about 1-1.5 apples and bought 3! I saved the slices in my fridge to make this again!!)</i><br />
2 tablespoons unsalted butter, melted<br />
5 tablespoons sugar<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdG8uZEyyolaY99PMIEOAfzBl0KsR0kHEJAygM3H2PQOW1cXDa8eKK32lpZk23WDmY13dWVASTbPUgOWmVfRhyphenhyphen865mY2D-CZz0XobU-MoahPWcxLf8v5tGwYS60q6BA9ztZ_0joduy_Q/s1600/IMG_2400.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdG8uZEyyolaY99PMIEOAfzBl0KsR0kHEJAygM3H2PQOW1cXDa8eKK32lpZk23WDmY13dWVASTbPUgOWmVfRhyphenhyphen865mY2D-CZz0XobU-MoahPWcxLf8v5tGwYS60q6BA9ztZ_0joduy_Q/s200/IMG_2400.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">food processor makes slicing easy as pie...hah! ;)</td></tr>
</tbody></table>Glaze:<br />
1/2 cup sugar<br />
<br />
<i>I did the following the night before:</i><br />
MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough has the consistency of coarse cornmeal. Add remaining butter; mix until the mixture looks like a bunch of peas.</div><div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJ5MY753NiJU_EfWeD0_e2Plp3kQdt3nEFekJ44Jj8MaTCm7z1vXTQm3OFCLjUUEYVmFICYmhdv_vUn7olfx9TygkXovk_z4bzd8kbItpKDHxBgZYMD95TmEqdacekGhBvejU-LP0ngw/s1600/IMG_2404.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJ5MY753NiJU_EfWeD0_e2Plp3kQdt3nEFekJ44Jj8MaTCm7z1vXTQm3OFCLjUUEYVmFICYmhdv_vUn7olfx9TygkXovk_z4bzd8kbItpKDHxBgZYMD95TmEqdacekGhBvejU-LP0ngw/s200/IMG_2404.JPG" width="200" /></a>Pour in a little of the water, stir, then pour in more, until dough just holds together. Toss with hands. If it appears too dry, add one more tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick circle and refrigerate. After at least 30 minutes, remove; let sit for a couple of minutes before you start working with it. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick.<br />
<br />
Put dough on a parchment-lined baking sheet to go galette-style with it. Heat oven to 400°F.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_xYAfdlh6-Z1cnAoN9n5VLb991vnGfpaXe3xIcgLKQuzkPerudFDZKF2G4Qdj4Diry_UWXiqimmPDG3bXrmT7_qnVTVNxzjttSIo1zVf-bSEV5_rPwjpajLyEiQnjMRkWXzK1pZnrnE/s1600/IMG_2405.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_xYAfdlh6-Z1cnAoN9n5VLb991vnGfpaXe3xIcgLKQuzkPerudFDZKF2G4Qdj4Diry_UWXiqimmPDG3bXrmT7_qnVTVNxzjttSIo1zVf-bSEV5_rPwjpajLyEiQnjMRkWXzK1pZnrnE/s320/IMG_2405.jpg" width="239" /></a>Place apples on dough in a ring 2 inches from edge. Keep going until you reach the middle. Fold the dough over the edge of the apples (see picture) and overlap the edges at 1-inch intervals. <i>Chef's note: apparently in the original recipe by a French chef, there is applesauce underneath the apples. I did not do it this way so I guess I will just have to make it again and try it that way! I am so glad I have leftover apples to make this again!</i><br />
<br />
BRUSH melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 2 tablespoons over apples.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilOtrhaFUIYrEwMJaz-UP77qdnUC5WSo3blUtaXd0oUcnlNr-rWAmKL7ja1wQR-dp20CVKPSj54xCxIQeKF_gUpGoan2kb0hKrDxZnw9WRWbdiH6sZXPnPnGJW1dXJQB23yy2DZwAw14c/s1600/IMG_2406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilOtrhaFUIYrEwMJaz-UP77qdnUC5WSo3blUtaXd0oUcnlNr-rWAmKL7ja1wQR-dp20CVKPSj54xCxIQeKF_gUpGoan2kb0hKrDxZnw9WRWbdiH6sZXPnPnGJW1dXJQB23yy2DZwAw14c/s320/IMG_2406.JPG" width="320" /></a><br />
BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), rotating every 15 minutes.</div><div><br />
<i>I waited until the day-of to do the following:</i><br />
MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in about 1/4 cup water; simmer for at least 25 minutes. <i>This did not really work for me (or for many of the other people who tried this recipe and posted comments)... it was far too liquidly to be a syrup. I remedied this by using powdered sugar to thicken it up a bit and then just took a spoon with slits in it to dribble the glaze over the galette.</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHoyeJqCZWTmFOnaNl9iaYnFV1Qwb1Ie7nWz00rFMygDi4cPwD5xPsxh4h4lthBntmC_NGekU5H8ZVZh08x19zRBD0JdS6q1eysMOCfeXJdrmXBlROdJ5mi9C6nni_G2TZwyVXFKIw5A/s1600/IMG_2425.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHoyeJqCZWTmFOnaNl9iaYnFV1Qwb1Ie7nWz00rFMygDi4cPwD5xPsxh4h4lthBntmC_NGekU5H8ZVZh08x19zRBD0JdS6q1eysMOCfeXJdrmXBlROdJ5mi9C6nni_G2TZwyVXFKIw5A/s400/IMG_2425.JPG" style="cursor: move;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Et Voila!</td></tr>
</tbody></table><br />
REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ63XKUbAoG5lqj-VwE_wHARDx5su9fOg8fJaPslkx0DKZZkE2BBTlSuSxmMRIxKUMnJbpVtRjZQhijCMvSc_T3EZ-3xT42FzGhyphenhyphenjQ5zo4PctHGaiozXmGf8Xa9cvHmYR4J7Bkub4Iwe0/s1600/photo-60.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ63XKUbAoG5lqj-VwE_wHARDx5su9fOg8fJaPslkx0DKZZkE2BBTlSuSxmMRIxKUMnJbpVtRjZQhijCMvSc_T3EZ-3xT42FzGhyphenhyphenjQ5zo4PctHGaiozXmGf8Xa9cvHmYR4J7Bkub4Iwe0/s200/photo-60.JPG" width="149" /></a>I dribbled the glaze over the galette and sprinkled with cinnamon sugar that I had stored from when I made <a href="http://cookingtograduation.blogspot.com/2010/12/holiday-cookies.html">snickerdoodles</a>.<br />
<br />
<br />
Slice and serve with vanilla gelato!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrYKjg9F9Xs_WDOPyWWZ_MN7w2_l3A4XsmqRycSxgi3qVn_hFf78bpspCXTKFlNeviK0cD9KW1TLGRYy44ifyCBUCigcwQoLXWTVE-dM9LddSf9pC7_Om2D6iPm_Lv8uhXmy_FAKwlLA/s1600/photo-59.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrYKjg9F9Xs_WDOPyWWZ_MN7w2_l3A4XsmqRycSxgi3qVn_hFf78bpspCXTKFlNeviK0cD9KW1TLGRYy44ifyCBUCigcwQoLXWTVE-dM9LddSf9pC7_Om2D6iPm_Lv8uhXmy_FAKwlLA/s320/photo-59.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Our beautiful daffodils from our guests... freshly picked by Matt's dad! They also brought a lovely bottle of red! :)</span></span></span></td></tr>
</tbody></table><br />
<div style="text-align: center;"><br />
</div></div>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com1tag:blogger.com,1999:blog-7358245516945430455.post-25780086725591256662011-03-26T12:16:00.001-04:002011-03-26T12:17:57.814-04:00Chicken Satay Stir-fry with Orange Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPf2x3nMK3aLIjfd6Zu-9gvVlSlKVD-Q86e-e74YpnIQvD9h8VfHLZqdyk5loKw9Y2VMHa7hqhaowNA2ZlnJRGoBlPzIFdFN5OfTZTMgf23jWc30Izqe73jIOZA4bXwiJubnLFVXjrxo5/s1600/satay2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPf2x3nMK3aLIjfd6Zu-9gvVlSlKVD-Q86e-e74YpnIQvD9h8VfHLZqdyk5loKw9Y2VMHa7hqhaowNA2ZlnJRGoBlPzIFdFN5OfTZTMgf23jWc30Izqe73jIOZA4bXwiJubnLFVXjrxo5/s400/satay2.JPG" width="400" /></span></a></div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">I adapted this recipe from foodnetwork.com with only some minor changes. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<br />
<h2 style="border-collapse: collapse; color: #3d3d3d; line-height: 15px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;"><u>Ingredients</u></span></h2><ul style="border-collapse: collapse; color: #3d3d3d; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3 3/4 cups water</span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 oranges, zested</span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 cups <a href="http://www.foodterms.com/encyclopedia/jasmine-rice/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">jasmine rice</a>, rinsed</span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons canola, 2 turns of the pan</span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 1/2 to 1 3/4 pounds <a href="http://www.foodterms.com/encyclopedia/chicken/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">chicken</a> breast tenders, 2 packages, sliced on an angle into bite-size pieces</span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3 cloves <a href="http://www.foodterms.com/encyclopedia/garlic/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">garlic</a>, minced</span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 medium yellow skinned onion, roughly chopped</span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 red bell pepper and 1 yellow bell pepper, seeded, quartered and sliced</span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 cup shredded carrots, store bought</span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 cup snow peas, a couple of handfuls</span></li>
</ul><h3 style="border-collapse: collapse; font-weight: bold; line-height: 15px; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Satay sauce:</span></h3><ul style="border-collapse: collapse; color: #3d3d3d; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">4 rounded tablespoonfuls chunky <a href="http://www.foodterms.com/encyclopedia/peanut-butter/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">peanut butter</a></span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">5 tablespoons dark soy, <a href="http://www.foodterms.com/encyclopedia/tamari/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Tamari</a></span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">5 tablespoons <a href="http://www.foodterms.com/encyclopedia/honey/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">honey</a></span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1-inch <a href="http://www.foodterms.com/encyclopedia/ginger/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">ginger</a> root, peeled and minced</span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 <a href="http://www.foodterms.com/encyclopedia/clove/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">clove</a> garlic, crushed</span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon crushed red pepper flakes</span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 orange, juiced</span></li>
</ul><h3 style="border-collapse: collapse; color: #3d3d3d; font-weight: bold; line-height: 15px; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Garnish:</span></h3><ul style="border-collapse: collapse; color: #3d3d3d; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle</span></li>
<li style="background-color: initial; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 to 3 tablespoons chopped fresh basil leaves</span></li>
</ul><div><span class="Apple-style-span" style="color: #3d3d3d; font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: #3d3d3d; font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><b><u>Cooking Directions</u></b>: </span></span></div><div><span class="Apple-style-span" style="color: #3d3d3d; font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><br />
</span></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Epj8nTMU1ZIOiC_icdApaZUX8Hxh7CFIUx0CMCY-XhVvUlffiF3kqP7yiolSoLQTHi5Coy8JPY27dmAZ3Hzfvha6CRb_7x9DMUAOzKtjmUCQAvO5yOAuW7oj0PKnm3TMtqO3tesMovSi/s1600/satay5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Epj8nTMU1ZIOiC_icdApaZUX8Hxh7CFIUx0CMCY-XhVvUlffiF3kqP7yiolSoLQTHi5Coy8JPY27dmAZ3Hzfvha6CRb_7x9DMUAOzKtjmUCQAvO5yOAuW7oj0PKnm3TMtqO3tesMovSi/s200/satay5.JPG" width="200" /></span></a><span class="Apple-style-span" style="color: #3d3d3d; font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><span class="Apple-style-span" style="line-height: 15px;"></span></span></span><br />
<div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #3d3d3d; font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><span class="Apple-style-span" style="line-height: 15px;">I used a rice cooker so I just added the water, rice, and orange zest to the cooker. Let rice sit in cooker 10-15min after it is done and then fluff with a fork. If cooking rice on stove, add orange zest to water while being brought to a boil. </span></span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #3d3d3d; font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #3d3d3d; font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><span class="Apple-style-span" style="line-height: 15px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fHhH1sPu6i8QDqWog_REgOhnkIO632IEHKf0azDqsCEAAbdlUsVEQfZD2EjK4G8ZTBT6-1gVC-pFgjWKBquiv-KCyjkGgZK99EwbXs0c1Vo6JstGnc_i1ZgDZMpu1XXt05UjWLdNqfcP/s1600/satay1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fHhH1sPu6i8QDqWog_REgOhnkIO632IEHKf0azDqsCEAAbdlUsVEQfZD2EjK4G8ZTBT6-1gVC-pFgjWKBquiv-KCyjkGgZK99EwbXs0c1Vo6JstGnc_i1ZgDZMpu1XXt05UjWLdNqfcP/s200/satay1.JPG" width="200" /></a>For stir-fry, heat a large nonstick skillet over high heat with vegitable oil. Add chicken, garlic and <a href="http://www.foodterms.com/encyclopedia/onion/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">onion</a>, stir-fry 3 minutes. Season to your liking with salt and pepper. Add remaining veggies and stir-fry 5 minutes more. I added soy sauce to the stif-fry for some extra depth in flavor. </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #3d3d3d; font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><span class="Apple-style-span" style="line-height: 15px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNRTuy9cOP3b7mFED2vICcBEH0y6EGNXBURXyAOp-tgxOGMgcvNAwWMKHusFYGfFDWScXpNdjUZc4Ymwt4HST-JEq_abGfM8LyaOvNTEICfSVIS6WIYCsTv6B716IgKmNRqsCMyecgptY/s1600/satay6.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNRTuy9cOP3b7mFED2vICcBEH0y6EGNXBURXyAOp-tgxOGMgcvNAwWMKHusFYGfFDWScXpNdjUZc4Ymwt4HST-JEq_abGfM8LyaOvNTEICfSVIS6WIYCsTv6B716IgKmNRqsCMyecgptY/s200/satay6.JPG" width="200" /></a></span></span></span></div><span class="Apple-style-span" style="color: #3d3d3d; font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><span class="Apple-style-span" style="line-height: 15px;"><br />
<div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">For sauce, heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Slowly add water (a couple tablespoons spaced out) to thin out the sauce. You may prefer it thick, if so do not add water. </div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kaL2NyhQvr_YxXRsTTnvCvs6t7SHd0r58jHmdHDgong2GiwehJOcl9mj_W4vgRwmP-K0iEb640foAVeA-e3tswtvSqdFGv4BBSg71Ti8VkdSS-5rJ_uYbDCtiQ33IGmxzbUiXO_TYPZW/s1600/satay4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kaL2NyhQvr_YxXRsTTnvCvs6t7SHd0r58jHmdHDgong2GiwehJOcl9mj_W4vgRwmP-K0iEb640foAVeA-e3tswtvSqdFGv4BBSg71Ti8VkdSS-5rJ_uYbDCtiQ33IGmxzbUiXO_TYPZW/s200/satay4.JPG" width="150" /></a>Transfer <a href="http://www.foodterms.com/encyclopedia/stir-fry/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">stir-fry</a> to a large platter and pour sauce evenly over the chicken and vegetables. I mixed the sauce in but you do not need to. I also had a tiny wait before serving so I placed the dish in a warmed oven. This helped meld the flavors together. When ready to serve, sprinkle the platter with chopped nuts, cilantro, and <a href="http://www.foodterms.com/encyclopedia/basil/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">basil</a>. </div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Serve jasmine rice with the stir-fry and bon appetite! P.s. Makes GREAT leftovers!</div></span></span></span></div><div><span class="Apple-style-span" style="color: #3d3d3d; font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: #3d3d3d; font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHk1_De1ePJcw0QULhrnvdcxZ-LhTANm9yHO9Ev-AuLkbnUl9uYk1Nb7xeppDPa7f2-OSeQrtMvjhEf6-lbIaaPHCHg53Z5wwS9001jDJinT2XvHH8a-XoUKjslMfq2m6U7plG9dMjMsQq/s1600/satay3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHk1_De1ePJcw0QULhrnvdcxZ-LhTANm9yHO9Ev-AuLkbnUl9uYk1Nb7xeppDPa7f2-OSeQrtMvjhEf6-lbIaaPHCHg53Z5wwS9001jDJinT2XvHH8a-XoUKjslMfq2m6U7plG9dMjMsQq/s320/satay3.JPG" width="320" /></span></a></div><div><span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 21px;"><br />
</span></span></div>BeckyBhttp://www.blogger.com/profile/11633047477397765572noreply@blogger.com1tag:blogger.com,1999:blog-7358245516945430455.post-22117862190614329922011-03-25T18:19:00.001-04:002011-03-25T18:21:10.258-04:00Chicken with Shallots and Balsamic Vinegar<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKgPsYTfPa8is-bODOFTLV2cnm5mxbyDtvzPZf2Shqxt5ShhpoQCIwVWzZ8zCEiTIh9B-9UZ88azqiQkRAl-YQGwcgjb-K83s0CJKs5LEjvoXWMEcQ_Bm7Ab20mf7UGUUQSV2V4BNbso/s1600/photo-55.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKgPsYTfPa8is-bODOFTLV2cnm5mxbyDtvzPZf2Shqxt5ShhpoQCIwVWzZ8zCEiTIh9B-9UZ88azqiQkRAl-YQGwcgjb-K83s0CJKs5LEjvoXWMEcQ_Bm7Ab20mf7UGUUQSV2V4BNbso/s400/photo-55.JPG" width="400" /></a></div>As many of you may have seen on Facebook, I recently acquired a "French Oven" (commonly known as a Dutch Oven, but as it is made by Le Crueset, a French company, they insist on calling it a "French Oven" and therefore, I will call it that as well). Anyway, I was dying to get one of these babies... finally it came on sale at $150 off the regular price. I HAD to get my hands on one... I needed that tender, fall-off-the-bone meat in my kitchen ASAP. Well, the day came when my new little baby arrived in the mail. Then it occurred to me... I knew of no recipes that required a dutch/french oven! Oh heavens, what was I to do? Well...I remedied that problem real quick by heading over to Williams Sonoma and purchasing <a href="http://www.williams-sonoma.com/products/essentials-of-slow-cooking-cookbook/">Essentials of Slow Cooking</a>. Now I was ready to get to work on my first dish. Which one would it be?!? There were so many to choose from! Finally, I narrowed it down to this delicious fixin because I had many of the ingredients already in my kitchen and only needed to pick up a few things.<br />
<br />
So here it is!:<br />
<br />
<b>Ingredients:</b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPlMKNyTkWrrYIarybxHJM6eTubyy2kC0dDBfJiI5LOPQPQt6AM1sf9J8DrhDcAMSaNx6MMulk1UksHujqV8u6DS8IeHetV9U_OXzI3GFXjTTBQMo9VDOswUaSuMN7emEV-hEIIs-6sw/s1600/photo-51.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPlMKNyTkWrrYIarybxHJM6eTubyy2kC0dDBfJiI5LOPQPQt6AM1sf9J8DrhDcAMSaNx6MMulk1UksHujqV8u6DS8IeHetV9U_OXzI3GFXjTTBQMo9VDOswUaSuMN7emEV-hEIIs-6sw/s200/photo-51.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are what shallots look like</td></tr>
</tbody></table>2 lb shallots, peeled<br />
1 chicken, about 2 lb, cut into serving pieces (p.s. if you ask them at fresh market, they will cut up the chicken for you!!!)<br />
salt and freshly ground pepper<br />
2 tbs unsalted butter<br />
2 tbs canola oil<br />
1/4 cup dry red wine (I used a dry pinot that I found at fresh market)<br />
1/2 cup chicken broth<br />
1/4 cup balsamic vinegar<br />
<br />
<b>Directions:</b><br />
Cut a shallow X in the root end of each shallot. Set aside.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7d-K93B2240_Pmr6lVAHxHjMeFspR1dUHvrfFVmdcENPZRCS51zwrgnwrvyjvWFC_WHQuJq2QfJhgZevN0AixxHOh1ngJjQ-Rm3I9EGSel1lwhy0bZ0TcmHHeoJ1BsqnmX7B8o_0qGQ0/s1600/photo-52.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7d-K93B2240_Pmr6lVAHxHjMeFspR1dUHvrfFVmdcENPZRCS51zwrgnwrvyjvWFC_WHQuJq2QfJhgZevN0AixxHOh1ngJjQ-Rm3I9EGSel1lwhy0bZ0TcmHHeoJ1BsqnmX7B8o_0qGQ0/s320/photo-52.JPG" width="320" /></a>Season the chicken all over with salt and pepper. In a large, deep frying pan over medium-high heat, melt the butter with the canola oil. Working in batches, add the chicken and cook, turning frequently, until browned, about 5 minutes. Remove from pan and set aside.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGe_i9bcPmjRyM3p0l9eqEAwph6XNl960t_N3GVPmoTUDugEifQG54BZxBjCf03UkVBC771sF8HVU9cpDFAyR5cnLG8uLrK_A-9mV4hTsf02A-eijc0sac4DBkcbEL4PS-u-iqaTvWvmo/s1600/photo-57.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGe_i9bcPmjRyM3p0l9eqEAwph6XNl960t_N3GVPmoTUDugEifQG54BZxBjCf03UkVBC771sF8HVU9cpDFAyR5cnLG8uLrK_A-9mV4hTsf02A-eijc0sac4DBkcbEL4PS-u-iqaTvWvmo/s200/photo-57.JPG" width="200" /></a>Pour off all but 2 tbs of the fat in the pan. Add the shallots and saute over medium-high heat until lightly browned, about 5 minutes. Add the wine, broth, and vinegar. Raise the heat to high, bring to a boil, and deglaze the pan, stirring and scarping up the browned bits on the bottom of the pan with a wooden spoon.<br />
<br />
STOVE TOP:<br />
Transfer the chicken to a large French oven and add the shallot mixture. Cover and cook over medium-low heat until the chicken is tender and opaque throughout, about 40 minutes. Uncover, raise the heat to high, bring to a boil, and cook, turning the chicken and the shallots occasionally to prevent scorching, until the liquid has thickened slightly, 5-10 minutes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22akUmVVrG0tM46vvIlHbg3vNaBZ7Sbz-OfLhQnfOTPvRqlyo8blob4CQKnHrRkrMarIsXQcA5WZUjKD6yipVqvo1EtSHeDzLxEbvOZxfYFXeCEjpYcxo_loRVlshkLLpijtxwmXII40/s1600/photo-53.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22akUmVVrG0tM46vvIlHbg3vNaBZ7Sbz-OfLhQnfOTPvRqlyo8blob4CQKnHrRkrMarIsXQcA5WZUjKD6yipVqvo1EtSHeDzLxEbvOZxfYFXeCEjpYcxo_loRVlshkLLpijtxwmXII40/s320/photo-53.JPG" width="320" /></a><br />
OVEN:<br />
Transfer French oven into the oven set between 250-275 (high heat on a slow cooker) and cover and cook for 3 hours (alternatively, cook at low heat for 6 hours). Uncover and set the tempature to the high setting if necessary, and cook, stirring often, until the liquid has thickened slightly, about 15 minutes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm6dG7-YWjoyioL9FlBqwj-pCVNZkFRR6iDJkL1qY9DuUAF7ZAFkd9Zx8nc8VFOgZxKHiUm4b7KyW0_0jV3isLYWDTwzHFQoANFhe6A7j1jlK9YGsECf2IgrykTpMwCMSMkMWXPNQKTg0/s1600/photo-54.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm6dG7-YWjoyioL9FlBqwj-pCVNZkFRR6iDJkL1qY9DuUAF7ZAFkd9Zx8nc8VFOgZxKHiUm4b7KyW0_0jV3isLYWDTwzHFQoANFhe6A7j1jlK9YGsECf2IgrykTpMwCMSMkMWXPNQKTg0/s320/photo-54.JPG" width="320" /></a><br />
Transfer the chicken and shallots to a warmed platter and top with remaining sauce (I did nothing of the sort--I served it in the French oven on a little protector for the table--easier and I don't have a serving platter...cue gasp). Serve at once!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFdzby4y4b12FpHL4_QIf5OkfPFz98lkx41zI7Jt3qZPG4Hd7qUNnKcBibOYi-2YOXDuWN8SB54shLKCeGpgglyl9IjxiUGtD6YS-KcXbOVjcWfQc_5bW10fWCPH7uAWYRNnH1_ZUKHsQ/s1600/photo-56.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFdzby4y4b12FpHL4_QIf5OkfPFz98lkx41zI7Jt3qZPG4Hd7qUNnKcBibOYi-2YOXDuWN8SB54shLKCeGpgglyl9IjxiUGtD6YS-KcXbOVjcWfQc_5bW10fWCPH7uAWYRNnH1_ZUKHsQ/s200/photo-56.JPG" width="200" /></a>I served this with <b>Simple Spinach</b>:<br />
Boil water.<br />
Add 5 oz spinach to water for 1 minute.<br />
Drain and strain.<br />
Add 1/2 tbs olive oil, some salt and the juice from 1/4 of a lemon. Delish!Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-84413442351271677972011-03-24T15:15:00.000-04:002011-03-24T15:15:54.431-04:00Easy-Peasy Tuna Casserole from Joy of Cooking!This dish was exactly what Joy of Cooking said it would be...a perfect emergency dish! From start to finish, this took less than 30 minutes and tasted delicious!<br />
<br />
Preheat oven to 450<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhgjbdgvTFYyZeVRSOd9-v9qjfH2jsm93vixwSGKUrRui1Ygdmzr4jNGotI1MHkG8SMfEQARcnsTd6pyv3sC7gLfFRguS-jfPd9ZRLdh91M-WE_6xbkl_NG3kISxnS-AxtthH0kKfGOQ/s1600/photo-45.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhgjbdgvTFYyZeVRSOd9-v9qjfH2jsm93vixwSGKUrRui1Ygdmzr4jNGotI1MHkG8SMfEQARcnsTd6pyv3sC7gLfFRguS-jfPd9ZRLdh91M-WE_6xbkl_NG3kISxnS-AxtthH0kKfGOQ/s200/photo-45.JPG" width="200" /></a>Take 2 cups of cooked angel hair pasta and distribute 1 cup of it evenly on the bottom of a greased casserole dish.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidq1Id1FtDIIB86teSL8OrZElW0f66C5AxZ-o1dQ1rvST8Eo8cejPxPnw8vVTReYmu8-lAkt2J7IyOCpQlIARDkCh4cUFQKtugTKkIfdtnk9mXID4XV2j1Y8OVx2LqLsTpcCBz-1_gAOE/s1600/photo-46.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidq1Id1FtDIIB86teSL8OrZElW0f66C5AxZ-o1dQ1rvST8Eo8cejPxPnw8vVTReYmu8-lAkt2J7IyOCpQlIARDkCh4cUFQKtugTKkIfdtnk9mXID4XV2j1Y8OVx2LqLsTpcCBz-1_gAOE/s200/photo-46.JPG" width="200" /></a>Take 10 oz of canned tuna and separate (not mince) with a fork. Then spread the tuna evenly over the pasta. <br />
Take the remaining 1 cup of pasta and distribute over the tuna.<br />
Pour one can of condensed mushroom soup (or onion soup) over the mixture.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwbjbp09-g5AJG4htHo0dmeeCfTEAXfTJAIasdhOhschUe_GxUw4rAlCuyhWDXcALa-DWbWcVYpbu3PCoHGG6VfR699GFeGc_mqo5MxwJwUxkWZtSQrM0cqCM3rQNuQfZf7a35ww0DRw/s1600/photo-48.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwbjbp09-g5AJG4htHo0dmeeCfTEAXfTJAIasdhOhschUe_GxUw4rAlCuyhWDXcALa-DWbWcVYpbu3PCoHGG6VfR699GFeGc_mqo5MxwJwUxkWZtSQrM0cqCM3rQNuQfZf7a35ww0DRw/s320/photo-48.JPG" width="320" /></a>Pour a little Worschestire (no idea how to spell this) sauce over the mix for flavor (not too much).<br />
Take about 1/8 cup of parsley and season on top.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi915cSyjskU8RuI5HyJSoD692-_oCgTcQz9E7BLadzBTAGZZz2TocvxqxWrB2z76lXTJSOPXfzkzjrYsM9NeV6A3yuOc5Gx0VHenrXnqHYcwFvD9XwCrypHmnOAWFtK7hVjD-XAr3FIM/s1600/photo-50.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi915cSyjskU8RuI5HyJSoD692-_oCgTcQz9E7BLadzBTAGZZz2TocvxqxWrB2z76lXTJSOPXfzkzjrYsM9NeV6A3yuOc5Gx0VHenrXnqHYcwFvD9XwCrypHmnOAWFtK7hVjD-XAr3FIM/s200/photo-50.JPG" width="200" /></a></div>Cover the casserole with cracker crumbs (I used saltines but I think ritz crackers would be good for next time)<br />
Bake until cracker crumbs brown (about 10-15 minutes)<br />
<br />
Eat and enjoy the fruits of your (lack of) labor!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9rS4eL6CFxCLol9vHef4CIyB4nChSiNrSFaV48mDT_1yjf1lFS_u95tJX49L1iPfAhniyg8NduQdyMPBGQO0YiZ7KJhyphenhyphenbyDJUJiFCUGGMZOMXnbnPVL11xXa-L6y1GZG_2Jy2i4uXCU/s1600/photo-49.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9rS4eL6CFxCLol9vHef4CIyB4nChSiNrSFaV48mDT_1yjf1lFS_u95tJX49L1iPfAhniyg8NduQdyMPBGQO0YiZ7KJhyphenhyphenbyDJUJiFCUGGMZOMXnbnPVL11xXa-L6y1GZG_2Jy2i4uXCU/s200/photo-49.JPG" style="cursor: move;" width="149" /></a>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-63147362631907430712011-03-22T22:59:00.003-04:002011-04-03T13:22:58.284-04:00Pink Lady Cake for a Birthday Princess!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYrwVqJwp18kdM2_3n7k0ZDpEZpJqRY4zhk_rnnISnOYb9U_42N_EhiBe7GCltfULd1SCmX8m2yY3C6sc4ZmqYdt2PTr-S_YP-lanqNB-Jd2PLKDuIsTZQuPefH3qgrbEg38QZcBqA9g/s1600/IMG_2339.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7HmzqFYehAhYOYo08Vl75dfjkShr6Fmuqx2Xai8ySHedxy0n-6P_TFJ8g-t_cSVz8fkCXNGOhHd5sBjyHZzmMo4f2UTVGLV-z2i-4O13QW-5ki_MvRmtbcPh_CW3D9QzZTyhXOirWBQ/s1600/IMG_2344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7HmzqFYehAhYOYo08Vl75dfjkShr6Fmuqx2Xai8ySHedxy0n-6P_TFJ8g-t_cSVz8fkCXNGOhHd5sBjyHZzmMo4f2UTVGLV-z2i-4O13QW-5ki_MvRmtbcPh_CW3D9QzZTyhXOirWBQ/s320/IMG_2344.JPG" width="320" /></a></div><br />
<span class="Apple-style-span" style="color: purple;">Well the original creator of this beautiful blog, Miss Becky, just had a birthday! And *obviously* no birthday is complete without a cake fit for a pretty princess! So truth be told, I had my eye on Smitten Kitchen's Pink Lady Cake since I became obsessed with her blog and went through practically every recipe on there. I bookmarked it and thought, "I can't wait for the day when it comes time to make it!" Well, turns out, the day to make it is the day when it's time to celebrate the birth of one of the prettiest princesses you know! So without further delay, here is the making of Becky Flatow's Princess Pink Lady Cake! (Recipe from SmittenKitchen)<br />
<br />
For the cake<br />
4 1/2 cups cake flour<br />
3 cups sugar<br />
5 1/4 teaspoons baking powder<br />
3/4 teaspoon salt<br />
3 sticks (12 ounces) unsalted butter, at room temperature<br />
1 1/2 cups pureed frozen strawberries<br />
8 egg whites<br />
2/3 cup milk<br />
1 to 2 drops red food dye (to make the pink color pop more)<br />
<br />
For the cream cheese frosting<br />
3 (8 ounce) packages cream cheese, softened<br />
3/4 cup (1 1/2 sticks; 6 ounces) unsalted butter, softened<br />
3 cups sifted confectioners’ sugar<br />
2 teaspoons vanilla extract<br />
<br />
Make the cake<br />
1. Preheat the oven to 350. Butter three 9-inch round pans, line with parchment paper and butter the paper.<br />
<br />
<span class="Apple-style-span" style="color: black;"></span><span class="Apple-style-span" style="color: black;"></span><span class="Apple-style-span" style="color: black;"></span><span class="Apple-style-span" style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEtyWo28WsIMbKnjd6gxTrnRhz252KngG2trXumN3EiylFIceDN97ClD5hiadOo6oNrWsPNj_iO3eVVOhY0tRiZ2_7M3012PUGybCqx-0dXQV5JSgaqWLtNvZl-gLg5pCGlX5hNRj0EM/s1600/IMG_2329.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEtyWo28WsIMbKnjd6gxTrnRhz252KngG2trXumN3EiylFIceDN97ClD5hiadOo6oNrWsPNj_iO3eVVOhY0tRiZ2_7M3012PUGybCqx-0dXQV5JSgaqWLtNvZl-gLg5pCGlX5hNRj0EM/s200/IMG_2329.JPG" width="200" /></a></span>2. Put the first four ingredients in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree (I pureed the strawberries in my food processor) and mix again to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.<br />
<br />
3. In another mixing bowl, whisk the egg whites, milk and red food dye. Add the whites to the batter in two or three batches, mixing only to incorporate each time. Divide the batter among the three pans.<br />
<br />
4. Bake the cakes for about 35 minutes but check after 30, as oven temperatures can vary. You will know it is done when a cake tester or wooden toothpick inserted into the center comes out clean. Cool in the pans for 10 to 15 minutes. Transfer to a wire cooling rack, if you have one. Let stand until completely cooled before assembling the cake, at least an hour. At this point, I took the cakes and popped them in the freezer for about 30 minutes and then took them out, wrapped them in Saran wrap three times and then put them back in the freezer to use the next day in assembling the cake--word of advice: take them out of the freezer more than a couple of hours before the party so that the cake itself can thaw)</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtr3lbFgYQsakKYvhrmoex2vrNLPDh6F5uD6Bq8gsOQXaKzI9HYNAOb1fDzs8nISjohOURuTKOPVokJEM0Bp7OqAAFI-v4xYojEx3MsUIa7xNFrQOkvP1JG7yfqxp46nVl0nprQv4nIts/s1600/IMG_2330.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtr3lbFgYQsakKYvhrmoex2vrNLPDh6F5uD6Bq8gsOQXaKzI9HYNAOb1fDzs8nISjohOURuTKOPVokJEM0Bp7OqAAFI-v4xYojEx3MsUIa7xNFrQOkvP1JG7yfqxp46nVl0nprQv4nIts/s200/IMG_2330.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cakes in the freezer!</td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYrwVqJwp18kdM2_3n7k0ZDpEZpJqRY4zhk_rnnISnOYb9U_42N_EhiBe7GCltfULd1SCmX8m2yY3C6sc4ZmqYdt2PTr-S_YP-lanqNB-Jd2PLKDuIsTZQuPefH3qgrbEg38QZcBqA9g/s1600/IMG_2339.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYrwVqJwp18kdM2_3n7k0ZDpEZpJqRY4zhk_rnnISnOYb9U_42N_EhiBe7GCltfULd1SCmX8m2yY3C6sc4ZmqYdt2PTr-S_YP-lanqNB-Jd2PLKDuIsTZQuPefH3qgrbEg38QZcBqA9g/s200/IMG_2339.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCcfpelNt1wsg9uJ80TEsc8ohTMW0dfK9mNbKCEGjNaT7L-lgBgQcmBr_SXn4G7oLbPWkKxCo8bVM4K7AHwxgjkdbehC04IV6KCSZFxUzA2ove60n_3nZoQWcK6cprFCHYKuAY8-Lc3Y/s1600/IMG_2331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCcfpelNt1wsg9uJ80TEsc8ohTMW0dfK9mNbKCEGjNaT7L-lgBgQcmBr_SXn4G7oLbPWkKxCo8bVM4K7AHwxgjkdbehC04IV6KCSZFxUzA2ove60n_3nZoQWcK6cprFCHYKuAY8-Lc3Y/s200/IMG_2331.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNZxGU0MxKw-U3ZGuhhEGeGbE_WvEdH0ss5PgOb-RybuBnrzKpx9SB7WK7YJj645jgNn75pJhi3o-UKZMh50EnkqYE4JXudXcwa_AeMPyFhoW_OpteeLwRcG9aCe7IdB6d8EGPMi3g5A/s1600/IMG_2338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNZxGU0MxKw-U3ZGuhhEGeGbE_WvEdH0ss5PgOb-RybuBnrzKpx9SB7WK7YJj645jgNn75pJhi3o-UKZMh50EnkqYE4JXudXcwa_AeMPyFhoW_OpteeLwRcG9aCe7IdB6d8EGPMi3g5A/s200/IMG_2338.jpg" width="149" /></a><span class="Apple-style-span" style="color: purple;"><span class="Apple-style-span" style="color: black;"></span><br />
<span class="Apple-style-span" style="color: black;"></span>Make the cream cheese frosting<br />
5. In a medium bowl, mix the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar.<br />
<br />
Frost and assemble the cake<br />
6. Place one cake layer on a cake board or platter (make sure to level your cake layers so that they are all flat on the top and bottom to avoid an ugly cake and cracking!!). Tucking scraps of waxed paper under the edges of the cake allows you to frost the cake without making a mess on the platter/cake board because then you can remove them. Spread about 2/3 cup frosting over the layer. Repeat with the next layer. Add the top layer and frost the top. </span><br />
<div><span class="Apple-style-span" style="color: purple;"><span class="Apple-style-span" style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif66NRy15HFxL_p2fidCKOcLUjVkBrcI0OV8q3fawut64t23tXT4eXevPYS3MQU6GqqP5uxZ3nUyCaM6hQNu-XeoKxZRYH57J4y66MZQnDGu6B8DOBSTra0TzUQk4__Z-RymeuIVWDJ4I/s1600/IMG_2340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif66NRy15HFxL_p2fidCKOcLUjVkBrcI0OV8q3fawut64t23tXT4eXevPYS3MQU6GqqP5uxZ3nUyCaM6hQNu-XeoKxZRYH57J4y66MZQnDGu6B8DOBSTra0TzUQk4__Z-RymeuIVWDJ4I/s200/IMG_2340.JPG" width="200" /></a></span>Before spreading all of the frosting on the cake, I spread the frosting on the cake in a thin layer and popped it in the fridge for 30 minutes. This helps to hide the crumbs when you then go to ice the cake entirely. That, apparently, is the secret to getting a smoothly iced cake. Remove the waxed strips so that the cake is neat on the platter.<span class="Apple-style-span" style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZcnYBlrcOCOcJcYIPhITFmq__6-nawrYJe1xKkqG_ZpiAFnFMjuEMi5X4humDCon_njun9DpBj-miA1cCxILVcc9x-40YkcN_QwLLLNvWaMz35_sonLXUkCxaPApLG29E7q54esHnQg/s1600/IMG_2341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZcnYBlrcOCOcJcYIPhITFmq__6-nawrYJe1xKkqG_ZpiAFnFMjuEMi5X4humDCon_njun9DpBj-miA1cCxILVcc9x-40YkcN_QwLLLNvWaMz35_sonLXUkCxaPApLG29E7q54esHnQg/s200/IMG_2341.JPG" width="200" /></a></span><br />
<span class="Apple-style-span" style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPC1yUWQTzqqNT5wVJTW8JmhUte2OB2ksT8vSabKyRt-ok7DobP9kiTVeu5-9N85fdPtDseCeJiiTEc61TorSoKWNqWaWYkWenJYCRESIYhjWX9v9K6jOeTk69snNe0NgkNc8lBx3JOI/s1600/IMG_2342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPC1yUWQTzqqNT5wVJTW8JmhUte2OB2ksT8vSabKyRt-ok7DobP9kiTVeu5-9N85fdPtDseCeJiiTEc61TorSoKWNqWaWYkWenJYCRESIYhjWX9v9K6jOeTk69snNe0NgkNc8lBx3JOI/s200/IMG_2342.jpg" width="149" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGaej6yA65yd3JcQR4bnwCEJEZA8qk_3crGkUGIFz9TKbBlRT4qc0PQOgt0lFEIbESkftHXbsmIFn7GDDZ_djO-ahomxFQob5u0KrZ79V8YiVW-xm1huJGnrmRQLy_nXmH5GXnB9-0_AE/s1600/cake+slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGaej6yA65yd3JcQR4bnwCEJEZA8qk_3crGkUGIFz9TKbBlRT4qc0PQOgt0lFEIbESkftHXbsmIFn7GDDZ_djO-ahomxFQob5u0KrZ79V8YiVW-xm1huJGnrmRQLy_nXmH5GXnB9-0_AE/s1600/cake+slice.jpg" style="cursor: move;" /></a><br />
7. Decorate however you wish and make sure to have candles for the princess to make a wish!</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvwLI59bFm4PP6L5s7rINh7cymnlfCYb-Y2eEM_5meacSjnAY4oYRDqUTjnUA0aodcLibLKNUJTAwf-f9KKwvKxKVZ2VloBcx_9-nC0QYB1lOVGIPtersu_S1v36NSa9B2rGSmodOkCA/s1600/becky%2527s+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvwLI59bFm4PP6L5s7rINh7cymnlfCYb-Y2eEM_5meacSjnAY4oYRDqUTjnUA0aodcLibLKNUJTAwf-f9KKwvKxKVZ2VloBcx_9-nC0QYB1lOVGIPtersu_S1v36NSa9B2rGSmodOkCA/s400/becky%2527s+cake.jpg" width="327" /></a></div>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-20316021193583304492011-03-14T21:53:00.010-04:002011-04-03T13:31:53.312-04:00Hand Pies for Pi Day! (3.14)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGwTD_mkpUaTxZtJU78Egv5NjDCr7PJebwMb7rsJPMBhKHjqU5pUCJjS6XlcM4vvX8BNUUi5mnBWPtjVO0IGX_6xMsaW0rOj-icW7jOzLMwM25TAy7H1qL__YksoQeH6oFgq6-OtvT9M/s1600/IMG_2325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGwTD_mkpUaTxZtJU78Egv5NjDCr7PJebwMb7rsJPMBhKHjqU5pUCJjS6XlcM4vvX8BNUUi5mnBWPtjVO0IGX_6xMsaW0rOj-icW7jOzLMwM25TAy7H1qL__YksoQeH6oFgq6-OtvT9M/s320/IMG_2325.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Well thankfully I was reminded that today was Pi Day! And luckily it was in time for me to figure out what to make to celebrate-- Bourbon Peach Hand Pies from SmittenKitchen! Here is the recipe...pictures soon to follow!! P.S. 2 lbs of peaches is WAY to many for this recipe (at least for me)... I used 4 peaches but ended up only needing about 2. I will figure out what to do with them later, or I will make these again because they look delish cooking in the oven!</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsCtdAnMNmWgzGlxiVPdkLf9MdQxZ6OuTv91z-g3LeqEv66Mj-PqFwdBu4csDZQ_ikC2maxFt1_nyrGP1sF_tY-ozZPBLzEfhM_FCoTKDAnubkC3ztlHQKhRiwlrPDkHTHIV6B6WIoaQ/s1600/IMG_2314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsCtdAnMNmWgzGlxiVPdkLf9MdQxZ6OuTv91z-g3LeqEv66Mj-PqFwdBu4csDZQ_ikC2maxFt1_nyrGP1sF_tY-ozZPBLzEfhM_FCoTKDAnubkC3ztlHQKhRiwlrPDkHTHIV6B6WIoaQ/s320/IMG_2314.jpg" width="239" /></a><br />
<div style="letter-spacing: 1px; line-height: 20px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the pastry:<br />
2 1/2 cups all-purpose flour<br />
1/2 tsp. salt<br />
16 tablespoons (2 sticks, 8 ounces) unsalted butter, cut into<br />
pieces<br />
1/2 cup sour cream<br />
4 teaspoons fresh lemon juice<br />
1/2 cup ice water</span></div><div style="letter-spacing: 1px; line-height: 20px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the filling:<br />
2 pounds of peaches<br />
1/4 cup flour<br />
1/4 cup sugar<br />
Pinch of salt<br />
1 teaspoon bourbon<br />
1/2 teaspoon vanilla extract</span></div><div style="letter-spacing: 1px; line-height: 20px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One egg yolk beaten with 2 tablespoons water (for egg wash)<br />
Coarse sanding sugar, for decoration</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="letter-spacing: 1px; line-height: 20px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHei4Lp0_fkxZvV1j-cfsuitP10p9TgZABfgqHK3KwEsKIGzCUi9kKK8UNtBbRnCdHdX1vcOzZA5IvahJOq-0QD_4knw9BT7h_9ThQAU4LFBOCiUDzIO9wZyG-_rZ-5ihXlsn7PySMDw/s1600/IMG_2315.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHei4Lp0_fkxZvV1j-cfsuitP10p9TgZABfgqHK3KwEsKIGzCUi9kKK8UNtBbRnCdHdX1vcOzZA5IvahJOq-0QD_4knw9BT7h_9ThQAU4LFBOCiUDzIO9wZyG-_rZ-5ihXlsn7PySMDw/s200/IMG_2315.jpg" width="149" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. To make the pastry: in one bowl, combine the flour and salt. Put butter in a separate bowl. Put bowls in the freezer for 1 hour. Make an opening in the center of the flour. Add the butter to the well and, using a fork, mix it up until the substance looks like coarse meal. Make another opening in the center. In a small bowl, whisk the sour cream, lemon juice and water and add half of this mixture to the opening. Mix in the liquid with hands until you have big lumps. Remove the lumps and repeat with the remaining liquid and flour-butter mixture. Mush the lumps into a large ball. Be cautious to not overwork the dough. wrap with saran wrap and refrigerate for 1 hour. The dough can be stored in the freezer at this point for up to one month.</span></div><div style="letter-spacing: 1px; line-height: 20px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBB8pcGTe1xm0O6qWQxqpDKH6btsrATdyOsVLDXY_8XmzR_HQvxYRYbyzWHWRCsVhtbZK3uIN82JqbRIANxlhY3tJ72xv5tULf6J1LUHcKTpUByZEOGwwfex-uY11mAoNvLgPYMWw_GtU/s1600/IMG_2316.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBB8pcGTe1xm0O6qWQxqpDKH6btsrATdyOsVLDXY_8XmzR_HQvxYRYbyzWHWRCsVhtbZK3uIN82JqbRIANxlhY3tJ72xv5tULf6J1LUHcKTpUByZEOGwwfex-uY11mAoNvLgPYMWw_GtU/s200/IMG_2316.jpg" width="149" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Divide the refrigerated dough into two halves. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a circular cutter (or the lid to almond butter/PB if you don't have cookie cutters...that would be me), cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and chill in the refrigerator for about 30 minutes. Do the same for the second half.</span></div><div style="letter-spacing: 1px; line-height: 20px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZX8NOtLjq1YOIDYXMsVdv-Ul2IwICC6WJ3WeCoZkSCJFHBu-tgBnEd3m8RAo_Rtqcmo3YCTOr0JO0bKPyRHRq65ULri6eJXxdWuislB8kPRzy5opRB-_HoWU4-DK0Kl4g0Pj4akL-O8/s1600/IMG_2320.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZX8NOtLjq1YOIDYXMsVdv-Ul2IwICC6WJ3WeCoZkSCJFHBu-tgBnEd3m8RAo_Rtqcmo3YCTOr0JO0bKPyRHRq65ULri6eJXxdWuislB8kPRzy5opRB-_HoWU4-DK0Kl4g0Pj4akL-O8/s200/IMG_2320.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Times;"></span>3. Make the filling: Peel and chop the peaches into small chunks (make sure they are quite small so they can fit in the peach pies)</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Mix in the flour, sugar and pinch of salt, and add the bourbon and vanilla.</span></div><div style="letter-spacing: 1px; line-height: 20px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Remove the dough from the refrigerator, and let stand at room temperature for 2 to 3 minutes. Spoon about 1 tablespoon of the peach mixture onto one half of each circle of dough. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuzCCZwtCue6JiDwPkpRZ8VTzHxPzaZQHqg17HNCsNxi7x0Ytv9jDIAWbprVngejmpxwVlDmAGeuwWDp5lQYMLGAsKdX56hEka8YLQdxnPm4sdybSzydI4RsOi6sD_WmrmIyU3WzkOtI/s1600/IMG_2321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuzCCZwtCue6JiDwPkpRZ8VTzHxPzaZQHqg17HNCsNxi7x0Ytv9jDIAWbprVngejmpxwVlDmAGeuwWDp5lQYMLGAsKdX56hEka8YLQdxnPm4sdybSzydI4RsOi6sD_WmrmIyU3WzkOtI/s200/IMG_2321.jpg" style="cursor: move;" width="149" /></a><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Brush a little cold water around the edge of the dough, and fold it in half, making a semicircle. Seal the pie, and use the back of a fork to make little notches on the edge, which are super precious. Place the hand pies back on the parchment-lined baking sheet, and return to the fridge for another 30 minutes.</span></div><div style="letter-spacing: 1px; line-height: 20px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyY_8KlCy_ZoC9YLMmSP7g7moUkwC-EkOVLjQGGDX35AVpbqQ9-d9LsUn1WpmofTeYz6xJMGawlji8qFIJNXEsdNhdmkmI-57GNfALIeUQ3Rcps5ZRgYR1dTFSr-TDnVdjDMiPkO4ia-o/s1600/IMG_2322.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyY_8KlCy_ZoC9YLMmSP7g7moUkwC-EkOVLjQGGDX35AVpbqQ9-d9LsUn1WpmofTeYz6xJMGawlji8qFIJNXEsdNhdmkmI-57GNfALIeUQ3Rcps5ZRgYR1dTFSr-TDnVdjDMiPkO4ia-o/s200/IMG_2322.jpg" width="149" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Heat oven to 375 degrees. Take pies out of the fridge and cut a small slit in each (so they don't explode) and lightly brush with the egg yolk wash to make them crisp in the oven, creating a nice golden flakey crust. Sprinkle coarse sugar over the pies, and bake in the oven. Bake until the hand pies are golden brown and flakey, about 20 minutes. Remove the pies from the oven. Cool for a few minutes before serving.</span></div><div><br />
</div>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-2161981918315535892011-03-09T21:53:00.000-05:002011-03-09T21:53:52.027-05:00Lasagne and Sugar Drop Cookies: First Recipes from Joy of Cooking!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmqU6g423Xbo_Z-iOvNHFFK4giH-QRMaJxCFdCc9M437X4cHMZOw12npivNSziE2MmYW1Tip8JKBvLfGDKiPCAMJWf0mYjU9g0iOe6SlyYVJvSK6DjWeMmwVWH1Iy-zmuauCtfN7m5G8/s1600/IMG_2290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmqU6g423Xbo_Z-iOvNHFFK4giH-QRMaJxCFdCc9M437X4cHMZOw12npivNSziE2MmYW1Tip8JKBvLfGDKiPCAMJWf0mYjU9g0iOe6SlyYVJvSK6DjWeMmwVWH1Iy-zmuauCtfN7m5G8/s320/IMG_2290.JPG" width="320" /></a></div>As I mentioned in my last post, I recently received the fifth edition of Joy of Cooking from Juli. I was so excited that I read the entire thing cover to cover this morning on the couch. I decided to make the lasagne for dinner and while making the meat sauce, I decided to make the sugar drop cookies. (Yes, normally on a menu this reads "lasagna" but Lasagne is technically correct as lasagne is the plural form of lasagna in Italian and you use more than one noodle!). I promised Juli that I would post all of the recipes from the book to the blog, so here are the first two! Enjoy!!!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuTx872J2QlYVIlHqF0__mahmWJ0JcNCvNs13v1l4QcvUicV3ATA0KlJCubKHZsZOMqxAHEp4fzy2VXk2jRUO8TsvlOmO5DIr1dBUh_HotfNZh_4OOwAWaLZrZaU4jqLkvMpZCWvmQXU8/s1600/IMG_2270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuTx872J2QlYVIlHqF0__mahmWJ0JcNCvNs13v1l4QcvUicV3ATA0KlJCubKHZsZOMqxAHEp4fzy2VXk2jRUO8TsvlOmO5DIr1dBUh_HotfNZh_4OOwAWaLZrZaU4jqLkvMpZCWvmQXU8/s320/IMG_2270.JPG" style="cursor: move;" width="320" /></a><br />
<b>Lasagne</b>: First make the meat sauce and then cook the lasagne noodles and assemble the lasagne<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdOn6uk2_xvfItsa6QWiuiQTkz1lBdpG1Rv1Pnkl4pZFTLtjyChhdCTYp-h2qf_M0rsgmtJMkECJdCTJOCN6-mVHplUblhXeMqFG1_ab_VXyrYsmpH8wpmaAojFf-M2EKCcrUrkQ-B20w/s1600/IMG_2271.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdOn6uk2_xvfItsa6QWiuiQTkz1lBdpG1Rv1Pnkl4pZFTLtjyChhdCTYp-h2qf_M0rsgmtJMkECJdCTJOCN6-mVHplUblhXeMqFG1_ab_VXyrYsmpH8wpmaAojFf-M2EKCcrUrkQ-B20w/s200/IMG_2271.JPG" width="200" /></a><b><span class="Apple-style-span" style="font-weight: normal;"></span>Meat Sauce Recipe:</b><br />
Heat 1/2 cup olive oil (I would use slightly less next time)<br />
Add:<br />
1 pressed clove garlic<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWHe7iPKKWde_BysWNlbHv6bN-u9jIG3eQ8HFIsakxK8-r4gDXHtchF13kxwTgLgHAqm2l7PBJU3bvhiSf_AfuR0uUHsAx6OgIpstwy1rl0k2diYYOfpXUB1CSq00m4PFc3ZqVVnnpoQ/s1600/IMG_2272.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a>1 lb. ground round steak<br />
1/4 lb. ground lean pork<br />
2 cups Italian tomatoes (I used strained because Matt doesn't like whole tomatoes)<br />
1/2 cup Italian tomato paste<br />
1/2 cup beef or veal stock (I used beef stock)<br />
1 and 1/2 teaspoons salt<br />
1/4 teaspoon pepper<br />
1 bay leaf<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWHe7iPKKWde_BysWNlbHv6bN-u9jIG3eQ8HFIsakxK8-r4gDXHtchF13kxwTgLgHAqm2l7PBJU3bvhiSf_AfuR0uUHsAx6OgIpstwy1rl0k2diYYOfpXUB1CSq00m4PFc3ZqVVnnpoQ/s1600/IMG_2272.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWHe7iPKKWde_BysWNlbHv6bN-u9jIG3eQ8HFIsakxK8-r4gDXHtchF13kxwTgLgHAqm2l7PBJU3bvhiSf_AfuR0uUHsAx6OgIpstwy1rl0k2diYYOfpXUB1CSq00m4PFc3ZqVVnnpoQ/s200/IMG_2272.JPG" style="cursor: move;" width="200" /></a>Simmer the sauce uncovered about 1 hour. Add 1 to 2 tablespoons fresh basil or oregano and simmer for another 15 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45GwpRdhqyjTPHld3eXGENRWfoJ9vQP8N0CWPFwKP03JJg3jR2qUWGbuvp4m0a7SgVX7YgGeQpJHSKoIM-XYWj3HEOTOFCCmx8h-X2zSD9ymXRBDTU9SXZoioVEM5e-GxOy8BYsMCyFA/s1600/IMG_2281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45GwpRdhqyjTPHld3eXGENRWfoJ9vQP8N0CWPFwKP03JJg3jR2qUWGbuvp4m0a7SgVX7YgGeQpJHSKoIM-XYWj3HEOTOFCCmx8h-X2zSD9ymXRBDTU9SXZoioVEM5e-GxOy8BYsMCyFA/s200/IMG_2281.JPG" width="200" /></a></div><br />
<b>Lasagne:</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EBoZv0xdfBOPXJoWe48whEzBZT4C_37vRpQTJI4llHfbwzRn63iN0jEx5A1bSU899q9x2C60eCtVBwPAt6edn0w4isAGVJlKUrfrc-Jbl3qrRht029OyAujnOc2rkgK72LiMOxwTV-Y/s1600/IMG_2282.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EBoZv0xdfBOPXJoWe48whEzBZT4C_37vRpQTJI4llHfbwzRn63iN0jEx5A1bSU899q9x2C60eCtVBwPAt6edn0w4isAGVJlKUrfrc-Jbl3qrRht029OyAujnOc2rkgK72LiMOxwTV-Y/s200/IMG_2282.JPG" width="200" /></a></div>Take 3/4 lb. Ricotta cheese, 1/3 lb. thinly sliced or crumbled Mozzarella cheese, 1/2 lb. grated Parmesan cheese. <br />
Cook 3/4 lb. lasagne noodles al dente in salted water using about 2 tablespoons of olive oil in the boiling water. Stir occasionally. Drain and separate the noodles.<br />
Preheat oven to 350.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3RSOc_zKhzJJwk5ynLEOMgghMK2Txr8sBWHNKXyqfnahoNUHxZiz__9VdeeiRKmwtUYfztZVBJXBpIskkc4DvKna6vTeS_1vxyvwS67pdgj9QWCD5A8SWQ127foKPPsYJGqFL7ECXlE/s1600/IMG_2284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3RSOc_zKhzJJwk5ynLEOMgghMK2Txr8sBWHNKXyqfnahoNUHxZiz__9VdeeiRKmwtUYfztZVBJXBpIskkc4DvKna6vTeS_1vxyvwS67pdgj9QWCD5A8SWQ127foKPPsYJGqFL7ECXlE/s200/IMG_2284.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnlro1ypZi-W0PvxqZj-e0f4CzCulfMBMbB66y8RQqqPYzJhSh68Dx9VyJlZ1H1yXjcB9xgsvLt8-ziqP-ms6LPsut3QkE73FYLEnAPJsjwLvUlI72GZnh47THb3fqMYPScUr7hMLjfk/s1600/IMG_2286.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnlro1ypZi-W0PvxqZj-e0f4CzCulfMBMbB66y8RQqqPYzJhSh68Dx9VyJlZ1H1yXjcB9xgsvLt8-ziqP-ms6LPsut3QkE73FYLEnAPJsjwLvUlI72GZnh47THb3fqMYPScUr7hMLjfk/s200/IMG_2286.JPG" width="200" /></a>Spread a thin layer of the sauce, then a layer of pasta, in a baking dish. Cover with a sprinkling of each of the three cheeses. Spoon another layer of sauce over all then another layer of pasta placed crisscross and a layer of cheeses. continue to build layers, reserving enough sauce to cover the final layer of pasta and enough Parmesan cheese to dust the top.<br />
Bake 30 to 40 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Bua-thNjaLDRmOc44SVAi1oDRtTsTVb-lYWvZy3ovc17VO9rA58PgZH2Xr-Fz35K2AyGNJKJa-lANCEiRANG8BCU42cR5HywlMe-duYd0QxhI9g9ToW513V2ksZW7N65XBnWKp-2jW8/s1600/IMG_2289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Bua-thNjaLDRmOc44SVAi1oDRtTsTVb-lYWvZy3ovc17VO9rA58PgZH2Xr-Fz35K2AyGNJKJa-lANCEiRANG8BCU42cR5HywlMe-duYd0QxhI9g9ToW513V2ksZW7N65XBnWKp-2jW8/s200/IMG_2289.JPG" width="200" /></a></div><br />
Let stand briefly before cutting and serving.<br />
<br />
<b>Sugar Drop Cookies:</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6lj7SY5fZCAYPQSgtXqsQiuKRA1yCZtj7rxZ16VoSyKKlKAuubLC2A1D3VlQke7uS-6HBXwryeOJ84Dx44kXEyAla4FKlgSX6CVg64mE6Pg0CXCCnO7MZ2fYe3aTr1rUH1OZHZJIqOg/s1600/IMG_2279.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6lj7SY5fZCAYPQSgtXqsQiuKRA1yCZtj7rxZ16VoSyKKlKAuubLC2A1D3VlQke7uS-6HBXwryeOJ84Dx44kXEyAla4FKlgSX6CVg64mE6Pg0CXCCnO7MZ2fYe3aTr1rUH1OZHZJIqOg/s200/IMG_2279.jpg" width="149" /></a></div>Preheat oven to 375.<br />
Sift together:<br />
<br />
<ul><li>2 and 1/2 cups sifted all-purpose flour</li>
<li>1 and 1/2 teaspoons baking powder</li>
<li>3/4 teaspoon salt</li>
<li>1 teaspoon cinnamon (or 1/4 tsp freshly grated nutmeg)</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpWBtNe-S0doRLXyPzVVss9Yei_3KN99obphNOTtcel_ucFm0hcWxd7X0idRFuELGs3UH7pl5jcpwkaVqvQV0ERRw1CpjjqwaVMUZvbnd-kFYP7E_oaJD4Mk7eXM_brMdk1IgwUr4B7U/s1600/IMG_2280.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpWBtNe-S0doRLXyPzVVss9Yei_3KN99obphNOTtcel_ucFm0hcWxd7X0idRFuELGs3UH7pl5jcpwkaVqvQV0ERRw1CpjjqwaVMUZvbnd-kFYP7E_oaJD4Mk7eXM_brMdk1IgwUr4B7U/s200/IMG_2280.jpg" width="149" /></a></div>Combine:<br />
<br />
<ul><li>1 cup sugar</li>
<li>3/4 cup vegetable oil</li>
</ul><br />
Add to this mixture and beat well after each addition:<br />
<br />
<ul><li>2 eggs</li>
<li>1 teaspoon vanilla</li>
</ul><br />
Add the flour mixture all at once and beat well. Shape the dough into teaspoon size balls and dip the balls in granulated sugar. <br />
Bake about 10 to 12 minutes on a lightly greased cookie sheet.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMNFUOMUqqY9iRcibbhBaUWm4axh6RRn59wkZNeFVffb6sdzAdG9ug9Sxlk3mbJoquA4DhYOue7pB0hg4TcGwjX9ZjwEaSPsYSWuMPzbdGy_hHOkJgGf4IHKtdckrNc1AXsmFE2kp6sA/s1600/IMG_2283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMNFUOMUqqY9iRcibbhBaUWm4axh6RRn59wkZNeFVffb6sdzAdG9ug9Sxlk3mbJoquA4DhYOue7pB0hg4TcGwjX9ZjwEaSPsYSWuMPzbdGy_hHOkJgGf4IHKtdckrNc1AXsmFE2kp6sA/s320/IMG_2283.JPG" width="320" /></a></div><br />
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</div>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-19227646789378171742011-03-08T23:40:00.001-05:002011-04-03T13:35:52.253-04:00Buckeyes<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/AVvXsEjFFzY5g6rKi2huxbSq0zBsp_HDBBTDhNEDxufOEuvVF4eDZuEDvonAL92tgR6R-KpePCulCjeRGMKXqPJN9PCgArg0UBWM5kw8J-zIRATjibJDmhnxRV9ifWY4ErcxHnsMSWhgA_PAvZ4/s1600/IMG_2261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFzY5g6rKi2huxbSq0zBsp_HDBBTDhNEDxufOEuvVF4eDZuEDvonAL92tgR6R-KpePCulCjeRGMKXqPJN9PCgArg0UBWM5kw8J-zIRATjibJDmhnxRV9ifWY4ErcxHnsMSWhgA_PAvZ4/s320/IMG_2261.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Ever since discovering the Smitten Kitchen, I've been dying to make the buckeyes...they just looked so scrumptious and not too difficult to make. Fortunately, Karen's birthday provided me the perfect opportunity to try out the recipe!<br />
<br />
Adapted from Smitten Kitchen<br />
<br />
1/4 cup (2 ounces) cream cheese, softened<br />
1 1/2 cups peanut butter<br />
1 cup graham cracker crumbs (for me this was about 8 graham crackers--but I probably didn't crush them as much as I would have if I had been able to use my food processor)<br />
Salt (just a sprinkle)<br />
3 cups confectioners’ (powdered) sugar<br />
10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled<br />
12 ounces dark chocolate (I used 72%), coarsely chopped<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmNY1RODtWmqrooftSKlZ7H1vrCjfI6-cxatK28I4yJGJz_vk-j7Vja3_SCKvGhex3fdfngrElGoSGF-85Vesh-ClBYTAQJmj_Y9iLIdnhQtk4Ji5aZPwXm8EBId9moryXNiUJV_lMLQ/s1600/IMG_2251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmNY1RODtWmqrooftSKlZ7H1vrCjfI6-cxatK28I4yJGJz_vk-j7Vja3_SCKvGhex3fdfngrElGoSGF-85Vesh-ClBYTAQJmj_Y9iLIdnhQtk4Ji5aZPwXm8EBId9moryXNiUJV_lMLQ/s200/IMG_2251.JPG" style="cursor: move;" width="200" /></a><br />
Make the filling: In a large mixing bowl, mix the cream cheese and peanut butter together until combined (you are supposed to mix with a mixer but I was at my house in Charlotte and did not have a mixer). Add the graham cracker crumbs and mix in. Add the sugar and butter, and mix. Scrape down the whole bowl well, then mix again. The mixture should be sturdy and a little dry — this is best for shaping. Set it aside while you prepare the coating. My mixture unfortunately was neither sturdy nor dry. I remedied this by putting them in the fridge for about 30-40 minutes to let them become a bit more sturdy and solid before dipping them in the chocolate. <i>Chef's note: when I made these again using my food processor, the mixture was much drier...I think that was partly because I was able to use more graham crackers, and also because the butter I used was normal butter, whereas the butter I used in Charlotte was olive oil Smart Balance, which made the centers a bit oilier (still delicious!)</i><br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dmyh49LKrUpVZtOKf3c4nC-_yS4j4qfOSndB2Ix4RySkvxN7J__5dM7l6nqo7GWMyadje0bK6_l9pM4ArJ3OqMXF_XPlxDQ2DzimugAFaqAOx80RHZ0cg2O1FM535YMAFpSCEorOO_M/s1600/IMG_2255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dmyh49LKrUpVZtOKf3c4nC-_yS4j4qfOSndB2Ix4RySkvxN7J__5dM7l6nqo7GWMyadje0bK6_l9pM4ArJ3OqMXF_XPlxDQ2DzimugAFaqAOx80RHZ0cg2O1FM535YMAFpSCEorOO_M/s200/IMG_2255.JPG" width="200" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSJK6XvyTZl1ZMeyNK1vq6aa1zrNQCxUTpzFhFYnCtCMj2lTZxrIlO7kSiImZjHV_U37xhhn8q38gwcr_c4ktb5fHbWrJg0LjNsLLupnSru7DqqvOBGqsBSMbnitlWY7HN6lM-sQpDyM/s1600/IMG_2254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSJK6XvyTZl1ZMeyNK1vq6aa1zrNQCxUTpzFhFYnCtCMj2lTZxrIlO7kSiImZjHV_U37xhhn8q38gwcr_c4ktb5fHbWrJg0LjNsLLupnSru7DqqvOBGqsBSMbnitlWY7HN6lM-sQpDyM/s200/IMG_2254.jpg" width="149" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQnt4XY5RKkwKtBpIya-C_eSFP7BDOd6nj1RrYo6ZyiCs5vKMonQA9Gr-4qydW8Ws4hqwhv29XGuC6JF3eLzKqeucUQCa6oimRPn1uk7QwqsQWiXv71u_g2GvF-hQpq0pMJ3xRf9XkcU/s1600/IMG_2256.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQnt4XY5RKkwKtBpIya-C_eSFP7BDOd6nj1RrYo6ZyiCs5vKMonQA9Gr-4qydW8Ws4hqwhv29XGuC6JF3eLzKqeucUQCa6oimRPn1uk7QwqsQWiXv71u_g2GvF-hQpq0pMJ3xRf9XkcU/s200/IMG_2256.jpg" width="149" /></a><br />
Make the coating: Melt the chocolate in the microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to just warmer than room temp. (I had chocolate leftover).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2GMvoWm2b8ZXA6sN33WCxfkfJ9x-UREoJdB2QH2JbFGcx9O9JbD4qeUO23IDcInFWy_LAfwtCv38FVNefk5g8JR_hR4BRAu1iN6okF5v_AgkZIP7NZb-x5Luk-81qU87LXggXlzI8wE/s1600/IMG_2257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2GMvoWm2b8ZXA6sN33WCxfkfJ9x-UREoJdB2QH2JbFGcx9O9JbD4qeUO23IDcInFWy_LAfwtCv38FVNefk5g8JR_hR4BRAu1iN6okF5v_AgkZIP7NZb-x5Luk-81qU87LXggXlzI8wE/s320/IMG_2257.jpg" width="239" /></a></div><div><br />
Make the candies: Line a sheet pan with parchment paper. Scoop out about one tablespoon’s worth of filling and make it into a ball by rolling it between your hands. Place the ball on the prepared sheet and make all of the candies. I did this before placing all of the balls in the fridge to become more sturdy. Using a large skewer (or a fork if you don't have a skewer), dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. I followed smitten kitchen's directions and stuck the skewer in the side, angled the bowl I was using towards it and make sure it became submerged as I rolled the candy around.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUexs8d4s4uJF7UwPa5MvMhPHQ9rHes9CWFeU5nWj3npW-qtF23OTBRTnlOQV9bbbl0ANMUC-tuF7DfLhQY7Li0VF8EhLswxITRMSaHfKytTf0AXwqGlhU3lM4NRFkPOXmY4h6uwVD8TU/s1600/IMG_2258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUexs8d4s4uJF7UwPa5MvMhPHQ9rHes9CWFeU5nWj3npW-qtF23OTBRTnlOQV9bbbl0ANMUC-tuF7DfLhQY7Li0VF8EhLswxITRMSaHfKytTf0AXwqGlhU3lM4NRFkPOXmY4h6uwVD8TU/s200/IMG_2258.JPG" width="200" /></a><br />
Chill the buckeyes until they are set, about 30 minutes.</div><div><br />
</div><div>Everyone at Karen's dinner who tried them really liked them, so I think this recipe is a keeper. </div><div><br />
</div><div>Next up, look for some recipes from the Joy of Cooking! Juli gave me this tonight at dinner and I can't wait to try making some new recipes! So excited for this great gift! It's my newest pride and *joy* hehe :-)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAoEwmei8CajaEFZh93PCqqWJo6UbTQMFpfioHQHsuEUH3OtYrgOkWV31ve-9CX_nhKhy3TnoNHtygCyG6uqJs0lfpzRhZzV4k2VtlR85GOS_pzhNDxDRt2cwCPkd3wHd-r8NZ05NZtU/s1600/IMG_2262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAoEwmei8CajaEFZh93PCqqWJo6UbTQMFpfioHQHsuEUH3OtYrgOkWV31ve-9CX_nhKhy3TnoNHtygCyG6uqJs0lfpzRhZzV4k2VtlR85GOS_pzhNDxDRt2cwCPkd3wHd-r8NZ05NZtU/s320/IMG_2262.jpg" width="239" /></a></div><div><br />
</div>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com1tag:blogger.com,1999:blog-7358245516945430455.post-33696590352418749982011-03-07T21:56:00.003-05:002011-03-07T22:45:09.762-05:00Cooking for an awesome mom on her birthday!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaXurp7Y4t3sILwL76lqxoRbQWNZGgnAyiYVMAR1O_Nn9GP8qwukeWL8_Lh28-MLbOZS4_nr7V6xVjde4jJ1XvU0Nn6lxfp8PgLjfT-O4Ov7EVPlgwv70lYFNmSGuxBDqEJkEMJY-EHT4/s1600/IMG_2240.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: black;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaXurp7Y4t3sILwL76lqxoRbQWNZGgnAyiYVMAR1O_Nn9GP8qwukeWL8_Lh28-MLbOZS4_nr7V6xVjde4jJ1XvU0Nn6lxfp8PgLjfT-O4Ov7EVPlgwv70lYFNmSGuxBDqEJkEMJY-EHT4/s320/IMG_2240.jpg" width="239" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Birthday girl with the Green Beans!</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So as all of our followers probably know by now, all of the ladies who contribute to the blog love to cook. So when it came time to decide what to get my mother for her birthday it was a no-brainer... I was going to cook her a nice meal...and not just cook it for her, but let her help and learn how to do it herself! We had some oldies but goodies that you have seen on here before, and also some new recipes. For an appetizer, I made the always-delicious </span><a href="http://cookingtograduation.blogspot.com/2010/12/lemony-zucchini-goat-cheese-pizza.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: blue;">Lemony Zucchini Goat Cheese Pizza</span></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: blue;">.</span> We each had a slice to hold us over until the rest of the meal was ready. We then had Rosemary & Garlic Veal (Chicken for Katie) with Haricots Vert and Shallots, the </span><a href="http://cookingtograduation.blogspot.com/2010/12/sweet-potatoes-with-pecans-goat-cheese.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: blue;">Sweet Potatoes with Goat Cheese, Pecans, Dried Cranberries, Celery and Shallots</span></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: blue;">. </span> We finished off with a 100-calorie dessert of Grilled Peaches with Raspberry Yogurt. The recipes are as follows: </span></div><div class="separator" style="clear: both; text-align: center;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Rosemary & Garlic Veal:</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglK4cuvmvfctslbYp1l4baQ9mRtrMNeYP9UPIleyEpTS3Y9Yhy7jBuDgD55XZRGWpZB-5BYxuwkVeD92fAxFvcDR6NwL1GBDMDDSvL2Hx2TuS6NDrFZ_BfHFBBMWj7JtbayCTTR370MVc/s1600/IMG_2235.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglK4cuvmvfctslbYp1l4baQ9mRtrMNeYP9UPIleyEpTS3Y9Yhy7jBuDgD55XZRGWpZB-5BYxuwkVeD92fAxFvcDR6NwL1GBDMDDSvL2Hx2TuS6NDrFZ_BfHFBBMWj7JtbayCTTR370MVc/s200/IMG_2235.jpg" width="149" /></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons fresh Rosemary, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 cloves of garlic, minced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 veal cutlets [or 3 and one piece of chicken if you live with my picky sister ;) ]</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 450</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkQgBnXH0_GGj6eIOHZZdr80QbOfrXLH34b6c3UGx0pnJVr6_WjeW1QG7tBAlWp5cB14CfDiRUnUV1gvxvkqboKnHk_dqHHJTvLrKePjQGwk9tPQ0RwwiZhWWZ6oFrm0FMlFx4BD4cLQ/s1600/IMG_2228.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkQgBnXH0_GGj6eIOHZZdr80QbOfrXLH34b6c3UGx0pnJVr6_WjeW1QG7tBAlWp5cB14CfDiRUnUV1gvxvkqboKnHk_dqHHJTvLrKePjQGwk9tPQ0RwwiZhWWZ6oFrm0FMlFx4BD4cLQ/s200/IMG_2228.jpg" width="149" /></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine Rosemary and Garlic in a bowl. Slice a few 1/2 inch deep slits into the veal </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">and stuff with Rosemary/Garlic mixture. Then rub the rest of the mixture over the meat.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Spray cooking spray on to a baking sheet and place the meat on the sheet. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place in the oven for 10-15 minutes. Ours turned out to be a little bit dry so be very careful not to overcook the veal!</span><br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXnoe9bAxnqxPtaJE5gdXIGa0RHK-t-3O6bnDb7pVkKP-MlrzPHrzCcAK31WKNJo9legzQu5XRolRm9UYt1VpwkoesWA4hIyeCGa3HIWJU4qnDsk32D9nNzkwJJX_RbzFHYX1jbDGu3g/s1600/IMG_2237.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXnoe9bAxnqxPtaJE5gdXIGa0RHK-t-3O6bnDb7pVkKP-MlrzPHrzCcAK31WKNJo9legzQu5XRolRm9UYt1VpwkoesWA4hIyeCGa3HIWJU4qnDsk32D9nNzkwJJX_RbzFHYX1jbDGu3g/s200/IMG_2237.jpg" width="149" /></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Haricots Vert with Shallots</b>: Adapted from Smitten Kitchen</span><br />
1/2 pound of haricot vert, trimmed and tailed (or green beans if you have them on hand and would rather use those...we used the "steamable" bags)<br />
2 teaspoon olive oil<br />
1 small shallot, sliced<br />
Salt and pepper to taste<br />
2 tablespoons diced tomato<br />
Wedge of lemon<br />
<br />
Steam the green beans. Heat the olive oil over medium heat. Add the shallot slices and saute them until they’re just translucent, not browned–about one to two minutes. Add the green beans to a bowl and then add the shallots. Stir together. Season with salt and pepper. Spread green beans and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice over the dish. Serve immediately.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-wiEoM2rT5WpA8w7khofFUXICpZeA9fCoBtqMS1hDbtO0syF2m784-VR7_TbHfCcdPyWC0qDo89RRk0hijCldD5e6GlWcK-5JezqMZPhL8uggxlxdXwHNylIuOjB1G9Nkpw0CtoEj3qE/s1600/IMG_2244.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: black;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-wiEoM2rT5WpA8w7khofFUXICpZeA9fCoBtqMS1hDbtO0syF2m784-VR7_TbHfCcdPyWC0qDo89RRk0hijCldD5e6GlWcK-5JezqMZPhL8uggxlxdXwHNylIuOjB1G9Nkpw0CtoEj3qE/s200/IMG_2244.jpg" width="149" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">pit the peaches</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-family: Times; font-weight: normal;"></span>Grilled Peaches with Raspberry Yogurt:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup fresh raspberries</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br 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><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup nonfat Greek yogurt</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br 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><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 peaches, pitted and halved</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br 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><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons agave nectar</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br 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><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup sliced and toasted almonds</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place the raspberries and the yogurt into a blender and blend until the mixture is smooth and the raspberries are completely broken apart.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove from the blender and refrigerate covered until serving.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat a nonstick grill pan over medium high heat.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlR0rSMJOkGFUo_upT0smxS4vKN0Zu-I__T8axCqYfrzxKbRIlOpGOEwHVnngiTyUI4lN8oI-wtf_HiWmwWmLyGMPRkenMLtkfM3RB4piqkMSVN3uzRp9-B2cdcO2rHxvJlbfMtNz3qs/s1600/IMG_2245.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: black;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlR0rSMJOkGFUo_upT0smxS4vKN0Zu-I__T8axCqYfrzxKbRIlOpGOEwHVnngiTyUI4lN8oI-wtf_HiWmwWmLyGMPRkenMLtkfM3RB4piqkMSVN3uzRp9-B2cdcO2rHxvJlbfMtNz3qs/s200/IMG_2245.jpg" width="149" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">grill the peaches</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rub the agave nectar over the peaches so they are completely coated.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place the peaches skin side up onto the preheated grill pan and grill for 4 to 5 minutes or until the peaches have caramelized and are tender.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove the peaches from the grill pan to serving plates.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Spoon some of the raspberry yogurt over each peach and sprinkle with the toasted almonds and serve.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqMETjbgzrZp0xewIHrxywQf2KQ6jc0UQ8nUlyvYSfipInrHzdVWNcyG1zP7rBSuehadPx_qi5vnh3SaaGLXNwuBCZt8WqAgXDqNfgb1Wx3zBkJPr07GSU6wtb0x_3XKxvQug1nw2FAM/s1600/IMG_2247.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: black;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqMETjbgzrZp0xewIHrxywQf2KQ6jc0UQ8nUlyvYSfipInrHzdVWNcyG1zP7rBSuehadPx_qi5vnh3SaaGLXNwuBCZt8WqAgXDqNfgb1Wx3zBkJPr07GSU6wtb0x_3XKxvQug1nw2FAM/s320/IMG_2247.jpg" width="239" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">et voila!</span></td></tr>
</tbody></table>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-19466494796480318802011-02-19T10:35:00.000-05:002011-02-19T10:35:44.641-05:00Pasta with al Fresco Sauce!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWzcYVRo3vX6XPQ42RDMVxrRj7FBBAUWL-oQJst1uN9ZDPJbi9Dx-2z40QxJuK9_oE7267JZOZKT0EnTH7MpHfi1iGOB4_NDIM5L4hRsek4PKnyiohm5xyCGkc3eqTGe4Uz9Bj-EZeO_R/s1600/Photo+%252810%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWzcYVRo3vX6XPQ42RDMVxrRj7FBBAUWL-oQJst1uN9ZDPJbi9Dx-2z40QxJuK9_oE7267JZOZKT0EnTH7MpHfi1iGOB4_NDIM5L4hRsek4PKnyiohm5xyCGkc3eqTGe4Uz9Bj-EZeO_R/s400/Photo+%252810%2529.jpg" width="400" /></a></div><br />
This is SO easy and SO delicious.<br />
<br />
All you need is:<br />
- pasta<br />
- cherry tomatoes (or any fresh tomatoes)<br />
- garlic<br />
- shallot<br />
- salt/pepper<br />
- basil (or any fresh herb.. dried herbs work in a pinch.. pun intended)<br />
- white wine<br />
- fresh mozzarella<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmLqtiH6e2oNVu-XVhdIfPCWqpO6ush4p6AG0GBkfAuDOyK8bPlErCMtonLwRtn-Hu0Jk7IFs_K4sa8E3gkTmgvI8CvQH7TxE9KYi0mdi5nMUpNVGC-r51jHm9v8CIkb4qLeh7tcZhqb_/s1600/Photo+%252812%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmLqtiH6e2oNVu-XVhdIfPCWqpO6ush4p6AG0GBkfAuDOyK8bPlErCMtonLwRtn-Hu0Jk7IFs_K4sa8E3gkTmgvI8CvQH7TxE9KYi0mdi5nMUpNVGC-r51jHm9v8CIkb4qLeh7tcZhqb_/s200/Photo+%252812%2529.jpg" width="150" /></a>Chop up the tomatoes, garlic, shallot. Season. When pasta water comes to a boil and you've started the pasta, heat the seasoned chopped ingredients on a skillet with extra virgin olive oil. when the garlic and onion are cooked (a few min) cover with white wine. Let simmer until the pasta is ready. I like pasta best when it is cooked al dente. season the sauce to taste. Before covering pasta with sauce I like to coat with some more extra virgin olive oil. When pasta and sauce is plated add the fresh mozzarella!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-iXzBqAL0qKIQxoATnhNZ4a9Rn7T8-ZuYkeZVa_mG6Jj9OGbmdaoeDY2YcpPpiugLxGpcsqs8hBEQDOECsqbrkzKb-bbS15A4fyvN-Ze6-c0pw7ewTGgKct6Zh5M_v6qKTuUNBuOLWEG/s1600/Photo+%252811%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-iXzBqAL0qKIQxoATnhNZ4a9Rn7T8-ZuYkeZVa_mG6Jj9OGbmdaoeDY2YcpPpiugLxGpcsqs8hBEQDOECsqbrkzKb-bbS15A4fyvN-Ze6-c0pw7ewTGgKct6Zh5M_v6qKTuUNBuOLWEG/s200/Photo+%252811%2529.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NJ1VzYBta987wXhUe5is1uv8gt2XIYZuHov_v7EbTXyNTaBZlaK9q1Vbd2qKsVU_ilXXnSaKV8U-mUEBCjhK4MBtXcpQ7Cng2Pm1h9FqjbaDhXcnikrdcfPzMJGlycY5H5M0JtRtEp67/s1600/Photo+%252813%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NJ1VzYBta987wXhUe5is1uv8gt2XIYZuHov_v7EbTXyNTaBZlaK9q1Vbd2qKsVU_ilXXnSaKV8U-mUEBCjhK4MBtXcpQ7Cng2Pm1h9FqjbaDhXcnikrdcfPzMJGlycY5H5M0JtRtEp67/s200/Photo+%252813%2529.jpg" width="200" /></a></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/AVvXsEhJmLqtiH6e2oNVu-XVhdIfPCWqpO6ush4p6AG0GBkfAuDOyK8bPlErCMtonLwRtn-Hu0Jk7IFs_K4sa8E3gkTmgvI8CvQH7TxE9KYi0mdi5nMUpNVGC-r51jHm9v8CIkb4qLeh7tcZhqb_/s1600/Photo+%252812%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>BeckyBhttp://www.blogger.com/profile/11633047477397765572noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-61042265630135136222011-02-17T20:41:00.003-05:002011-04-03T13:37:30.836-04:00Fennel, Prosciutto, and Pomegranate Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8r8abQofO3wPL6abNU6k0MIm9mWhXBPNHOX9SvPv-bKlnCSXhbPFrtbQg-8ZPWgUXk51TDatsjSmZIEdsh2EtUsJMNjzic290WKKUadsR3G6bSPBk-n2oxLUE3z5iU6v-RLM7L0o7iN4/s1600/photo-31.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8r8abQofO3wPL6abNU6k0MIm9mWhXBPNHOX9SvPv-bKlnCSXhbPFrtbQg-8ZPWgUXk51TDatsjSmZIEdsh2EtUsJMNjzic290WKKUadsR3G6bSPBk-n2oxLUE3z5iU6v-RLM7L0o7iN4/s320/photo-31.JPG" width="238" /></span></a></div><div style="color: #222222; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">From SmittenKitchen (my absolute favorite!!!)</span></div><div style="color: #222222; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="color: #222222; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serves 4 to 6</span></div><div style="color: #222222; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups very thinly sliced fennel bulb</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons extra-virgin olive oil, divided</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon coarse kosher salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 cups arugula (about 4 ounces)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup thinly sliced green onions</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 tablespoons balsamic vinegar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 ounces thinly sliced prosciutto, torn into strips</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup pomegranate seeds</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5zUvfJ_34rCfrmYDWvQER3-G6jNCACUuRR6WxlL5h6M57bcTBOS5DIfg-6Pa-xQaSqFBuTjKLBSJXXZmQm3pxd_4osJXPKgyc2wetRIuNhgR8AQJX08UuoTvOSDMGDKAWcI_wkfuqC8/s1600/photo-30.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5zUvfJ_34rCfrmYDWvQER3-G6jNCACUuRR6WxlL5h6M57bcTBOS5DIfg-6Pa-xQaSqFBuTjKLBSJXXZmQm3pxd_4osJXPKgyc2wetRIuNhgR8AQJX08UuoTvOSDMGDKAWcI_wkfuqC8/s200/photo-30.JPG" width="149" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">fresh fennel from Trader Joe's!</span></span></td></tr>
</tbody></table><div style="color: #222222; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black; letter-spacing: normal; line-height: normal;"></span></span></div><div style="color: #222222; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.</span></div><div style="color: #222222; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix together arugula, green onions, vinegar, and 2 tablespoons olive oil in large bowl; toss to coat evenly. Season with salt and pepper.</span></div><div style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Top the mixture with fennel, then place prosciutto strips across the top. Sprinkle pomegranate seeds over.</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">I served this with the </span></span><a href="http://cookingtograduation.blogspot.com/2011/01/steak-sandwich.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">steak sandwich</span></span></a></div>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-69306158666050886502011-02-05T14:41:00.000-05:002011-02-05T14:41:02.760-05:00Quick Chicken Parmesan with Fresh Tomato Relish and Pesto Pasta<b><u><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzFjCPRtAKLI5RwN0SuQbIFBQ_7jEO2SOXbhbADnuUsISuylOB7NEGYl6Td0tUrZjBj2p8NskOHIUyhgWrbLyc2AyBi-x5bhzhR6mgmJiR5C76kDvS9MBmpQmLlmu1_k_QeUt72F6dTo/s1600/photo-28.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzFjCPRtAKLI5RwN0SuQbIFBQ_7jEO2SOXbhbADnuUsISuylOB7NEGYl6Td0tUrZjBj2p8NskOHIUyhgWrbLyc2AyBi-x5bhzhR6mgmJiR5C76kDvS9MBmpQmLlmu1_k_QeUt72F6dTo/s400/photo-28.JPG" width="298" /></a></span></u></b><br />
<b><u>Chicken Parmesan:</u></b><br />
<b>Ingredients:</b><br />
2/3 cup panko bread crumbs<br />
1/3 cup grated Parmesan<br />
1/2 cup all-purpose flour<br />
2 eggs, beaten<br />
4 boneless, skinless chicken breasts, trimmed and pounded 1/40inch thick<br />
salt and black pepper<br />
3 tbsp. olive oil, divided<br />
1/2 cup shredded fresh mozzarella<br />
1 cup chopped cherry tomatoes<br />
2 tbsp. chopped fresh basil<br />
1tbsp. red wine vinegar<br />
1 tsp. tomato paste<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIn7V-rLPvY_FG5fKilZM46pLcPovIsWecFoGODZTOUj967DsJm7Znp5QMw9ByGsUtpILy1tBCmcVmLkSyY34UfEJZlNUpOymbjoBDU-4_zPZhKvNpRVkmKjCOX923DK8J0_DzaWBlmA/s1600/photo-29.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIn7V-rLPvY_FG5fKilZM46pLcPovIsWecFoGODZTOUj967DsJm7Znp5QMw9ByGsUtpILy1tBCmcVmLkSyY34UfEJZlNUpOymbjoBDU-4_zPZhKvNpRVkmKjCOX923DK8J0_DzaWBlmA/s200/photo-29.JPG" width="149" /></a><b><span class="Apple-style-span" style="font-weight: normal;"></span>Directions:</b><br />
Preheat oven to 450<br />
Combine panko and Parmesan. Place panko mixture, flour, and eggs separately in three shallow dishes. cut each chicken breast in half; season with salt and pepper. Dredge cutlets in flour, egg and panko mixture.<br />
Heat 2 Tbsp. oil in a large saute pan over medium-high heat. Saute chicken until golden, 2-3 minutes per side.<br />
Remove cutlets to a baking sheet; top each with 1 tbsp. mozzarella. Cook cutlets in oven until cheese melts and chicken is cooked through, about 5 minutes.<br />
Combine tomatoes, basil, vinegar, tomato paste, and the remaining oil for relish in a bowl; season with salt and pepper.<br />
Serve chicken over pesto pasta, topped with relish.<br />
<br />
<b><u>Pesto Pasta:</u></b><br />
<b>Ingredients:</b><br />
Pasta (about half a box)<br />
3/4 cup homemade or purchased basil pesto<br />
1 tbsp. lemon juice<br />
<br />
<b>Directions:</b><br />
Cook pasta according to package directions drain<br />
Toss together drained hot pasta, pesto, and lemon juice in a large bowl. Serve immediately. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgI4nBx6iqPubfWsrw0yA9SjkHHRmsxFo9rq0kfseTJr_qaOI-7b-KzV2LBrdM7Q39yCa2cqcrlU-GTrctaC86gXZfnYe425IVb3xeMi-bP4R9Cf6s4ASkhDh6Ioa3WLr9jakNOsiXxOw/s1600/photo-27.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgI4nBx6iqPubfWsrw0yA9SjkHHRmsxFo9rq0kfseTJr_qaOI-7b-KzV2LBrdM7Q39yCa2cqcrlU-GTrctaC86gXZfnYe425IVb3xeMi-bP4R9Cf6s4ASkhDh6Ioa3WLr9jakNOsiXxOw/s320/photo-27.JPG" style="cursor: move;" width="320" /></a>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-48071723615429950012011-01-29T18:39:00.001-05:002011-01-29T18:41:49.645-05:00Lynn's Weeknight Indian Cuisine (fast and easy!)Alright people, it's time for the truth: we don't always have time to make things from scratch...we are law students for Pete's sake! So, here I am typing a post on a cooking blog about making something that is...wait for it...basically already made for you. Sure, you can make these amazing dishes from scratch (I'll tell you how later) but finding the time to do that may be harder than actually making something like this from scratch! So without further ado, here is <i>Lynn's Weeknight Indian Cuisine</i> that involves practically no work (which she also makes on lazy Saturdays...okay, and Sundays too).<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPAkE4gX3E3g0Npj1Uw6WmjkGnz-ArE8pLqsIO8_pwIfjeuNbMuWpOm-BGGSLnSCxwObM_1_85a24U1RYkSgbTder0GppK_MNT42URFnxL2V2jRFlRfXslCOF9zFNMzxORznkxLn2bgY/s1600/IMG_1695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPAkE4gX3E3g0Npj1Uw6WmjkGnz-ArE8pLqsIO8_pwIfjeuNbMuWpOm-BGGSLnSCxwObM_1_85a24U1RYkSgbTder0GppK_MNT42URFnxL2V2jRFlRfXslCOF9zFNMzxORznkxLn2bgY/s200/IMG_1695.JPG" width="200" /></a><br />
<b>Here's what you'll need:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0V1juL4espQs9j4IPi0-5xylHB1UJQeTovT53MiHJTU6Z_O8UpnHUX-uYdfeH2xK0poGokbvuomykpFqnOkvpmEKhpUFXTodbmijANSPpt7_plSklp_xxnwB26Lx85FZmk5NmFGfBReY/s1600/IMG_2079.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0V1juL4espQs9j4IPi0-5xylHB1UJQeTovT53MiHJTU6Z_O8UpnHUX-uYdfeH2xK0poGokbvuomykpFqnOkvpmEKhpUFXTodbmijANSPpt7_plSklp_xxnwB26Lx85FZmk5NmFGfBReY/s320/IMG_2079.JPG" width="320" /></a><br />
<ul><li>2 fresh chicken breasts (I get mine at Fresh Market because it is a great deal for such good meat!)</li>
<li>Whipping cream (1/4 cup) *may substitute Greek yogurt if you prefer</li>
<li>Basmati Rice</li>
<li>1 packet of Sukhi's Tikka Masala Curry Sauce</li>
<li>1 box Kitchens of India Black Gram Lentils Curry (Dal Bukhara)</li>
<li>1 box Kitchens of India Chick Peas Curry (Pindi Chana)</li>
<li>1 piece of Naan (or whole wheat pita bread if you would like a slightly different taste--we've been using this lately and it's quite tasty--we toast it)</li>
<li>1 box Sukhi's frozen samosas</li>
</ul><br />
<br />
<b>What to do: </b><br />
So the hardest part of this all, or really the only slightly challenging thing (lol), is figuring out timing. So here is how I do it:<br />
(1) Pre-soak the rice for 20 minutes. (1 and 1/2 cups of water for 1 cup of Basmati Rice).<br />
(2) Once the rice has soaked, turn the stove on medium-high until the rice boils. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ld8QJ4g5WK-Pn6Esa85wdTEtXurEkVycwXTNlSqYWlhLVnaVIqP4uwHe8ErRtz8yyqIACFUfVFIdN4vallp7mOaQEKVcq-hzdjKliser6AUHKmknELxYUgctIgxn2Y5lCV9hiHVakGg/s1600/IMG_2083.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ld8QJ4g5WK-Pn6Esa85wdTEtXurEkVycwXTNlSqYWlhLVnaVIqP4uwHe8ErRtz8yyqIACFUfVFIdN4vallp7mOaQEKVcq-hzdjKliser6AUHKmknELxYUgctIgxn2Y5lCV9hiHVakGg/s200/IMG_2083.JPG" width="200" /></a>(3) While rice is heating to a boil, cut the chicken breasts into large chunks and put the Samosas in the oven according to the package instructions (350 I believe, for 20-25 minutes).<br />
(4) Once the rice starts to boil, cover the pot with a lid and reduce heat to low.<br />
(5) While the rice is simmering on low and samosas are cooking, place chicken pieces into the saucepan with the Sukhi's sauce packet and 3/4 cup water. Begin cooking over medium-high heat. Once the chicken cooks, mix in 1/4 cup of whipping cream. Once it boils, I reduce the heat to low until everything else is ready.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqy37LSWPBnycr-KU4hOFk-PmToPvagHWSWH7CfDf84jOhD6IO_ldrUt1QZ9wwIK3ydixBCBa6Sk972AAk-ID5Mhz2-bXxjbShfKedQ1y_evxOurTx6gCXx8tdmdNYNhLOjyTPtyu2diU/s1600/IMG_2086.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqy37LSWPBnycr-KU4hOFk-PmToPvagHWSWH7CfDf84jOhD6IO_ldrUt1QZ9wwIK3ydixBCBa6Sk972AAk-ID5Mhz2-bXxjbShfKedQ1y_evxOurTx6gCXx8tdmdNYNhLOjyTPtyu2diU/s200/IMG_2086.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chicken before adding whipping cream</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrNf7gAA2xfJ7lSutzjFlAfR1R710NjUfqpM2XX0QlRboB9tkWquXhN8h1b_itEykVG7tcyb6Q-liguJoTmzoiAmtTqjcVq0NOQalLLEA1t8YfiEQFApu7VjZtuq0P6Qdfuw8Bf1vh7I/s1600/IMG_2087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrNf7gAA2xfJ7lSutzjFlAfR1R710NjUfqpM2XX0QlRboB9tkWquXhN8h1b_itEykVG7tcyb6Q-liguJoTmzoiAmtTqjcVq0NOQalLLEA1t8YfiEQFApu7VjZtuq0P6Qdfuw8Bf1vh7I/s200/IMG_2087.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">after adding whipping cream</td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-drecLvJ4M3CDS4yka8FKltRs7ldl2FSC2OT3XgRAjHpPE3J7sl9nvG9XFxhWc3ARjslLchbaMf-ByHQlj19dBAEBPqXjDDkyRVt8AO-TLpBj76MBSPO9WICnzo2LHoY4adaUSs-G69k/s1600/IMG_2088.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-drecLvJ4M3CDS4yka8FKltRs7ldl2FSC2OT3XgRAjHpPE3J7sl9nvG9XFxhWc3ARjslLchbaMf-ByHQlj19dBAEBPqXjDDkyRVt8AO-TLpBj76MBSPO9WICnzo2LHoY4adaUSs-G69k/s200/IMG_2088.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrNf7gAA2xfJ7lSutzjFlAfR1R710NjUfqpM2XX0QlRboB9tkWquXhN8h1b_itEykVG7tcyb6Q-liguJoTmzoiAmtTqjcVq0NOQalLLEA1t8YfiEQFApu7VjZtuq0P6Qdfuw8Bf1vh7I/s1600/IMG_2087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>(6) Once rice has simmered for 15 minutes, remove it from heat for 5-10 minutes. During this time, you can heat the naan in the oven or toast the pita bread. During this time is also when you cook the pindi chana and lentils (can be made stovetop or in the microwave--just follow package instructions). All should finish around the same time.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqy37LSWPBnycr-KU4hOFk-PmToPvagHWSWH7CfDf84jOhD6IO_ldrUt1QZ9wwIK3ydixBCBa6Sk972AAk-ID5Mhz2-bXxjbShfKedQ1y_evxOurTx6gCXx8tdmdNYNhLOjyTPtyu2diU/s1600/IMG_2086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
(7) Enjoy!!<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><b>Want to make these from scratch? Be my guest! Here are links to some recipes for the food above:</b><br />
<a href="http://www.food.com/recipe/ultimate-chicken-tikka-masala-346900?mode=us&scaleto=4.0&st=null">Chicken Tikka Masala</a><br />
<a href="http://smittenkitchen.com/2010/02/chana-masala/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29&utm_content=Twitter">Chana Masala</a> (this one is from smittenkitchen.com--one of my faves! I follow this blog religiously)<br />
<a href="http://indianfood.about.com/od/vegetarianrecipes/r/daalbukhara.htm">Dal Bukhara</a><br />
The Samosas are more difficult--first you have to make the <a href="http://www.samosa-recipe.com/Vegetable_Samosa.html">filling</a> and then you make the <a href="http://www.samosa-recipe.com/Samosa_Pastry.html">pastry</a><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Naan and Basmati rice are still store bought--I'm sure there are from scratch recipes for naan but I don't have one</div><div><br />
</div>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com0tag:blogger.com,1999:blog-7358245516945430455.post-76888611081228611302011-01-29T11:20:00.002-05:002011-01-29T11:35:38.090-05:00Turkey Avocado Melt with Easy Spicy Mayo!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWP_r_0KIwUsxfWXXqaOI1zK_X-I23cFGSnV0m728kFxVTSzjOzJPYHglclsXM1Te9z54R1Gxu4XiMjaS2AeKQsfdO5tWd2_WuADDdRufQGZ5x3lBZGeJtV-8D18nqKJ-Lo_jfO1HYlCT/s1600/photo+%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWP_r_0KIwUsxfWXXqaOI1zK_X-I23cFGSnV0m728kFxVTSzjOzJPYHglclsXM1Te9z54R1Gxu4XiMjaS2AeKQsfdO5tWd2_WuADDdRufQGZ5x3lBZGeJtV-8D18nqKJ-Lo_jfO1HYlCT/s400/photo+%25288%2529.jpg" width="400" /></a></div>Here is another easy sandwich I put together. The spicy mayo was just my own improvisation. Had I planned this sandwich ahead of time I would have attempted an authentic chipotle mayo. But what i whipped up was still good for those days you don't feel like going out for groceries.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_fnJdhPmWmMbfPpiqLH3okI1pZYWC-rb0Hy_KQFCe2ks0w5Nful0E-HETdYbJNu_BARNF6JP-906j4cKMgPR2pFmJC3XdzNujAy6EnPMbXenc6fypxE_D1YaBuAZaOXfShB3wZvzPpuQ/s1600/photo+%25287%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_fnJdhPmWmMbfPpiqLH3okI1pZYWC-rb0Hy_KQFCe2ks0w5Nful0E-HETdYbJNu_BARNF6JP-906j4cKMgPR2pFmJC3XdzNujAy6EnPMbXenc6fypxE_D1YaBuAZaOXfShB3wZvzPpuQ/s320/photo+%25287%2529.jpg" width="240" /></a>Ingredients:<br />
- Bread<br />
- Turkey<br />
- Avocado<br />
- Cheese (I used a mexican blend)<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">- Extra virgin olive oil</div><div><br />
</div><br />
Spicy Mayo:<br />
- Mayonnaise<br />
- cayenne pepper<br />
- all purpose seasoning<br />
- Lime<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGR3isS5NmfJlERXOepZ1yJhyf2vELwC16pO-YV1W0GOPzsfEQsfmSMgX3gWrSP7QNU9L9aXEv64NC82sQWMZEOVX0aLUi0uZwoZL964wkx6V8tH2piS5UDUFz9IywSgwt3GeIyL-Th6QJ/s1600/photo+%25286%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGR3isS5NmfJlERXOepZ1yJhyf2vELwC16pO-YV1W0GOPzsfEQsfmSMgX3gWrSP7QNU9L9aXEv64NC82sQWMZEOVX0aLUi0uZwoZL964wkx6V8tH2piS5UDUFz9IywSgwt3GeIyL-Th6QJ/s200/photo+%25286%2529.jpg" width="200" /></a>Preheat oven (350 will do). Toast the bread on the skillet with some extra virgin olive oil (or butter if you prefer). When you flip the bread go ahead and slather on some of that spicy mayo you pre-made. While other side is toasting start to build your sandwhich. Add the turkey and then topped with a big slice of avocado. Next sprinkle with cheese and then transfer into oven to melt. Easy peazy and oh so yummy!BeckyBhttp://www.blogger.com/profile/11633047477397765572noreply@blogger.com1tag:blogger.com,1999:blog-7358245516945430455.post-77240397963971213842011-01-24T17:35:00.002-05:002011-01-24T17:40:40.822-05:00Meatball Sandwiches and Sweet Potato Fries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9p8q_aLDyjsX9eLx_alw6EVZpxDCKM27H7RmyjSNCWII7SNkvPjVInx8FH-DBbqpWYSna-_oQvkLSp8Kk7jQa5EmRyFaFY2rMcFeq3howfcfxOCtm262692cZrU7GE8ia5v9teriToVPC/s1600/turkeyburg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9p8q_aLDyjsX9eLx_alw6EVZpxDCKM27H7RmyjSNCWII7SNkvPjVInx8FH-DBbqpWYSna-_oQvkLSp8Kk7jQa5EmRyFaFY2rMcFeq3howfcfxOCtm262692cZrU7GE8ia5v9teriToVPC/s400/turkeyburg.jpg" width="400" /></a></div>Ok, this post may be a bit laughable because it's neither inventive nor labor intensive.. pretty much heating up and assembling. BUT, it's delicious so thought i'd share anyway.<br />
<br />
You will need:<br />
- Hamburger buns (or hoagies would be even better)<br />
- Meatballs in sauce (try <a href="http://cookingtograduation.blogspot.com/2010/12/meatballs-and-spaghetti.html">lynn's recipe</a> from another post, i used trader joe's turkey meatballs)<br />
- Lettuce<br />
- Sweet potatoes (Trader joes sells them pre-cut and cleaned!!!)<br />
- seasoning to your liking (salt, pepper, italian herbs)<br />
- Mozzarella cheese (or what you prefer)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGv3rcWuD7twbwLcbRAVI8TcqqA7NobaDkBfadCy_Fip0F_tMt3atsaKtf7LF6_vz4OISy2orW-WTAeM5HY2IV5K8MvWZ8cunSL0_8JpLx5KOS8D8iUi54q8J-BRBEtbwL16xG_nX6Sb5u/s1600/ingr.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGv3rcWuD7twbwLcbRAVI8TcqqA7NobaDkBfadCy_Fip0F_tMt3atsaKtf7LF6_vz4OISy2orW-WTAeM5HY2IV5K8MvWZ8cunSL0_8JpLx5KOS8D8iUi54q8J-BRBEtbwL16xG_nX6Sb5u/s320/ingr.jpg" width="320" /></a>All you do is heat them all up... First season the Sweet potato fries with extra virgin olive oil, and seasonings that you prefer. Sweet Potatoes go in oven at 400 until crisp (about 15 min on each side). Add cheese if you like to melt on top at the end. Don't forget to lightly toast the sandwich bread before putting on the meatballs, sauce, cheese, and lettuce. When sweet potatoes are finishing up, put the assembled sandwich in the oven to warm up and let the flavors all meld together.BeckyBhttp://www.blogger.com/profile/11633047477397765572noreply@blogger.com2tag:blogger.com,1999:blog-7358245516945430455.post-39760260574712848912011-01-18T19:05:00.000-05:002011-01-18T19:05:27.840-05:00Beth's Baked Brie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDjgyLNRbhY0FEfj24cjC22UlL4W-04fbF1D_Vr6iD5njAtQ5igqCZwAxYp0UMDKAWUOKp5PwhQ9zeOcQnHYvOANI3Lc_mYXEgb1jZ5dNthdwKCNOnQ4tha27n1ogFMp_W3v_3XtIPS4/s1600/IMG_1722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDjgyLNRbhY0FEfj24cjC22UlL4W-04fbF1D_Vr6iD5njAtQ5igqCZwAxYp0UMDKAWUOKp5PwhQ9zeOcQnHYvOANI3Lc_mYXEgb1jZ5dNthdwKCNOnQ4tha27n1ogFMp_W3v_3XtIPS4/s640/IMG_1722.jpg" style="cursor: move;" width="476" /></a></div><div class="separator" style="clear: both; text-align: left;">Every Christmas and Thanksgiving, my Aunt Beth would make this Baked Brie and everyone would hover around it until it was all gone. Then it kind of disappeared for awhile until this Christmas... when it made an amazing comeback. So when the time came for me to bring something to our girls poker night, I knew exactly what I wanted to bring. My Aunt Beth always makes this with a round block of brie in a pie dish, unfortunately, Harris Teeter only had triangle pieces so I had to be creative. I used 3 triangle blocks and it turned out to be just as delicious as a round block! So without further ado...</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" 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;">Ingredients: </div><div class="" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Three triangles of brie</div><div class="" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Approximately 1/4 cup of light brown sugar </div><div class="" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Handful of slivered almonds</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/AVvXsEi1g-OcOgFeht9dMb6dYVkFis4eDYRl1oPrfgQM6mgfDgBTeRt5qwOFpRTAvvaK4F_XoVRPfwM5w7_snKU0_OLvFBHSdYrcG85bFm7hW_m9BIIZ_o2G1w0m4FqbyzmzoF-k7gBRfrWvGdc/s1600/IMG_1715.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33OiRVxjRztulpE1sQ8TddwJy3JfJ-angwa9T3YRESZWdtfcv4NI5mgQpg2cbu9Jk-tiU8HLhGwPPyxSAtZuKpQn3Kr5j-Hn-4sdpKuRTUYS_SdOtff38JiSeNxT2ITXb8pdSlUbTrfg/s1600/IMG_1716.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33OiRVxjRztulpE1sQ8TddwJy3JfJ-angwa9T3YRESZWdtfcv4NI5mgQpg2cbu9Jk-tiU8HLhGwPPyxSAtZuKpQn3Kr5j-Hn-4sdpKuRTUYS_SdOtff38JiSeNxT2ITXb8pdSlUbTrfg/s200/IMG_1716.jpg" width="149" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1g-OcOgFeht9dMb6dYVkFis4eDYRl1oPrfgQM6mgfDgBTeRt5qwOFpRTAvvaK4F_XoVRPfwM5w7_snKU0_OLvFBHSdYrcG85bFm7hW_m9BIIZ_o2G1w0m4FqbyzmzoF-k7gBRfrWvGdc/s200/IMG_1715.jpg" width="149" /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2B902MkzaUxC_y-a1UF9JY-6Renxk3k5TjA7ZIesbDAMvviZecOFPRdeV4zLnxBqAYbt-5Gz7_S3hMWMH1zglOaebca5PdilUiC5kDnTonbWD-Y_in313FRsHcQ-K2MCQjQFC7JVT3w/s1600/IMG_1713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2B902MkzaUxC_y-a1UF9JY-6Renxk3k5TjA7ZIesbDAMvviZecOFPRdeV4zLnxBqAYbt-5Gz7_S3hMWMH1zglOaebca5PdilUiC5kDnTonbWD-Y_in313FRsHcQ-K2MCQjQFC7JVT3w/s200/IMG_1713.jpg" width="149" /></a><br />
<div class="" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0mkqBqH2pDWNZ4eBYyzBlSph-TVYc_f9nBa93Hc9mi15vk9ihg-G6qY86ya69cOQsFfY8kF6I5hqXPmNEhjRx7lXHDOs86TgIYMWHxk-NHOYmD57LJdyumyhuav_fJ2VvNZK074c03I/s1600/IMG_1717.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0mkqBqH2pDWNZ4eBYyzBlSph-TVYc_f9nBa93Hc9mi15vk9ihg-G6qY86ya69cOQsFfY8kF6I5hqXPmNEhjRx7lXHDOs86TgIYMWHxk-NHOYmD57LJdyumyhuav_fJ2VvNZK074c03I/s200/IMG_1717.jpg" width="149" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div>Directions:<br />
<div class="" style="clear: both; text-align: left;">Preheat the oven to 375 degrees</div><div class="" style="clear: both; text-align: left;">Place brie in pie dish</div><div class="" style="clear: both; text-align: left;">Sprinkle brown sugar over brie, basically covering completely</div><div class="" style="clear: both; text-align: left;">Distribute slivered almonds on top for decoration (they look pretty when baked and add a little extra flavor)</div><div class="" style="clear: both; text-align: left;">Cook for approximately 20-25 minutes until the cheese bubbles and the center looks soft</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><br />
</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoLeoZXdQS5zNW7xYJBQDLtxtqqRpO-byVRNG3fG0WL3Pi-8bGyKDkvfNKv1fVB7cONNIyfMClT-Q-Gmi7dCB_zXz1axXXBP0azcUYIXO713nglSU3xL0zOkhHAzt89lNv8GIPKDHBJE/s1600/IMG_1718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoLeoZXdQS5zNW7xYJBQDLtxtqqRpO-byVRNG3fG0WL3Pi-8bGyKDkvfNKv1fVB7cONNIyfMClT-Q-Gmi7dCB_zXz1axXXBP0azcUYIXO713nglSU3xL0zOkhHAzt89lNv8GIPKDHBJE/s320/IMG_1718.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>Lynn Lovejoyhttp://www.blogger.com/profile/07811688267997053621noreply@blogger.com0