tag:blogger.com,1999:blog-46514662125734342392024-03-13T22:24:53.976-07:00Valerie's Food RamblingsBased in San Francisco, Valerie's blog provides recipes and ideas using local, fresh, and organic foods. The idea is that one does not need more than a few simple ingredients to make a great dish if they are fresh and in season.Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-4651466212573434239.post-43995223319560420502013-02-12T07:30:00.000-08:002013-02-12T07:30:20.534-08:00More soup!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">More cold days = more soup! Have I mentioned before that I love soup? Yes? Well, I'll say it again. I love soup! So comforting, and so quick and easy to make. This is a recipe that I found online, and for once I barely changed a thing. It came out great! It is from Sarah Moulton, who I sometimes like, sometimes not, but this one was good. And, I got my dad to eat kale. He generally doesn't like a lot of green stuff, and if it's on a plate as a side, he'll eat some and leave the rest. In the soup, he doesn't really have a choice! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Spanish Style White Bean, Kale, and Chorizo Soup</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1/2 pound dried white beans, such as Great Northern, rinsed and picked over</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 1/2 cups chicken stock, (preferably homemade)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bay leaf</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Kosher salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">saffron threads</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons extra-virgin olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Spanish chorizo sausages, about 3/4 pound, cut into 1/2-inch dice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 large onion, finely chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 garlic cloves, minced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 large red bell pepper, finely diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon sweet paprika</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Freshly ground black pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sherry vinegar, to taste (I used about a tablespoon)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">**She does not mention soaking the beans, which I found odd. I cooked them in a pressure cooker, so I didn't have to soak, but I imagine that if you didn't, you would need to soak for 8 hours** Place the beans in a large pot or soup kettle. Pour in 8 cups of the stock and bring to a boil over high heat. Reduce the heat to medium and add the bay leaf and a pinch of salt. Cook, partially covered, stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender, about 2 hours. Remove and discard the bay leaf.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Soak the saffron in the remaining 1/2 cup chicken (hot) stock.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer, then transfer the contents of the skillet to the bean pot. Stir in the saffron with the soaking liquid, the chorizo, and the kale. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.</span><br />
<br />
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-10447725040915536002013-02-01T19:02:00.004-08:002013-02-01T19:03:32.113-08:00Polenta Lasagna<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">If you have been following my posts this year, you know that on the 13th, we had rabbit with polenta. Of course, there was leftover polenta, because I always make too much on purpose. There are so many great things to do with the leftovers. One thing I love to do is to cool it in flat strips, and then fry it in butter till crispy on the outside. It will still be creamy on the inside. Great for an appetizer or hors d'oeuvres. I did save a little bit of the polenta from the rabbit, and had it for lunch the next day with some of the leftover lentils from the previous salmon dinner. </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/AVvXsEgiATLk5D-yge6Bk0ArQQXhoOfIsxa45gov2VqRSqlDAylyPr9qAvNKdpbiP63-tnwhMeZmORSINBPpur2IexbWF5m_wRXUW1t84QNdYJW7FxZf_DsPG3VSr3dSAZUDKrnBxSwRg-N62ALj/s1600/IMG_0170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiATLk5D-yge6Bk0ArQQXhoOfIsxa45gov2VqRSqlDAylyPr9qAvNKdpbiP63-tnwhMeZmORSINBPpur2IexbWF5m_wRXUW1t84QNdYJW7FxZf_DsPG3VSr3dSAZUDKrnBxSwRg-N62ALj/s200/IMG_0170.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried polenta strips with lentils</td></tr>
</tbody></table>
<span style="font-family: Trebuchet MS, sans-serif;">Polenta will cool and solidify pretty quickly, so right after you have plated what you will eat, you want to spread the remaining polenta out on a sheet tray into one layer that's about 1/2" thick. Then you can cut it into sheets that are the size of the pan you will use, and refrigerate or freeze it for later use. I froze mine in a pie tin, so I had sort of odd shaped pieces, but it worked anyway... and 2 weeks later defrosted it for the "lasagna". There was already frozen Ragu and tomato sauce from my last visit here in November, so all I had to do was defrost everything, assemble it, and stick it in the oven for a half hour. I wish all meals were so easy! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Here are the recipes for all 3 parts, and for the final dish. All can be done on the same day of course (I would start with the polenta and cool it while doing the rest), but you will need several hours. If you don't have the Ragu on hand, and you don't have all day, you can always double the amount of the tomato sauce and add some crumbled sausage to half of it for a quick meat sauce - that would still be very tasty!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Polenta lasagna</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
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<span style="font-family: Trebuchet MS, sans-serif;">3 sheets of cooled polenta, cut to fit the size of your pan (recipe follows)<br />
2 cups tomato sauce (recipe follows)<br />
2 cups ragu (recipe follows)<br />
Parmigiano Reggiano (for sprinkling on top)<br />
2 tbsp butter, cut up into small pieces<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Butter a
rectangular or square baking dish and preheat oven to 375. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Spread about 1/4 cup of the tomato sauce on the bottom of the pan. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Lay down first layer of polenta.</span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Spread tomato sauce
over polenta. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Put second layer of polenta over sauce. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Spread ragu over
polenta. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Top with remaining
polenta, parmigiano, and dot with butter. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Bake for about 30
minutes, or until golden brown and bubbling. Let rest for 10 minutes and
serve.<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-family: Trebuchet MS, sans-serif;">Creamy Herb Polenta</span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></div>
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<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1
½ cups polenta<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">6
cups chicken stock<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1
tablespoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">½
cup heavy cream<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">2
sprigs thyme<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">2
sprigs rosemary<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1
bunch sage<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1
tablespoon butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">½
cup grated Parmigiano Reggiano cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Bring stock to a boil
in a large pot, then add salt.
Make a whirlpool in center with a whisk and slowly pour polenta
into center. Turn heat down
to a low simmer and cook, stirring almost constantly, for about 30 minutes
until tender to the bite.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">While polenta cooks,
gently heat cream and herbs in a small pot. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">When polenta is done,
strain herbs out of cream and stir cream into polenta. Stir in butter and cheese. Taste and add salt if necessary.<o:p></o:p></span></li>
</ul>
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<strong><span style="font-family: Trebuchet MS, sans-serif;">Quick Tomato Sauce:<o:p></o:p></span></strong></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1
large or 2 small onions, finely chopped<br />
2 cloves garlic, minced<br />
2 tbsps olive oil<br />
2 - 28 oz. cans San Marzano tomatoes (these are tomatoes that are grown in the
south of Italy, but if you can't find them, any canned plum tomatoes will do)<br />
salt & pepper to taste plus any dried Italian herbs on hand such as oregano
and basil.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Heat oil, add onion
and garlic, and saute till soft, about 5 minutes. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Put tomatoes through
a food mill into the pan (including any liquid from the can). <o:p></o:p></span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 12pt;">Season
with salt, pepper and herbs and simmer for about 20 minutes. </span><!--EndFragment--></span><br />
<div class="MsoNormal">
<strong><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></strong></div>
<div class="MsoNormal">
<strong><span style="font-family: Trebuchet MS, sans-serif;">Ragu a la Bolognese:<o:p></o:p></span></strong></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1
onion, very finely diced<br />
1 carrot, very finely diced<br />
1 rib of celery, very finely diced<br />
2 tbsp. unsalted butter<br />
1/2 lb. ground beef<br />
1/2 lb. ground pork<br />
3/4 cup white wine<br />
1/4 cup tomato paste<br />
1 1/2 cups chicken stock<br />
1/4 cup heavy cream<br />
Salt & pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Melt butter in a
large sauce pan, add onion, carrot and celery. Season with a bit of salt
and saute till soft, about 5 minutes. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Add ground meat to
pan and cook till no longer pink, breaking up with a wooden spoon (do not
brown). <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Add wine and cook
till evaporated. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Stir in tomato paste
until well combined, then add about 1/4 cup of the stock. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Cook covered for
about 1 1/2 hours over a very low heat (just simmering), adding stock a
little at a time. Add salt and pepper to taste. </span><span style="font-family: Arial;"><o:p></o:p></span></li>
</ul>
<span style="font-size: 12pt;"><span style="font-family: Trebuchet MS, sans-serif;">Add
cream and heat through (if you are planning to freeze the sauce, omit the cream
and add it when you re-heat).</span></span><!--EndFragment-->
</div>
<!--EndFragment--><br />Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-42593894436732175292013-01-27T08:03:00.000-08:002013-01-27T08:03:08.715-08:00Spaghetti all'Amatriciana<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/AVvXsEgNIt1-Mf3kpl8IGBmfCl1k1EyjwYsScKowAk0KBLNjLOeC7sqSDD043cKWFRLKVzvKS9EvZBP30mQWz1g41c3UAg5Z_egY5Oued96GrT5M2l6FmsRVHcnyJv0BhGC2RdzAuBanqvVdROiS/s1600/IMG_0269.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/AVvXsEgNIt1-Mf3kpl8IGBmfCl1k1EyjwYsScKowAk0KBLNjLOeC7sqSDD043cKWFRLKVzvKS9EvZBP30mQWz1g41c3UAg5Z_egY5Oued96GrT5M2l6FmsRVHcnyJv0BhGC2RdzAuBanqvVdROiS/s320/IMG_0269.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pre-cheese</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_1H1JUuv8nN-EhpQujKASTac28w4kzvSJ6Fd0nLdf_pIM2el5EEnYclEzsuw7NR-S8sbWQ26isdGb3t7VyDRQw35FsEo701y-cwdqNyX57moi1yYR6NHeiGY2W1IkSM-1hrg3l1EQokY/s1600/IMG_0270.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_1H1JUuv8nN-EhpQujKASTac28w4kzvSJ6Fd0nLdf_pIM2el5EEnYclEzsuw7NR-S8sbWQ26isdGb3t7VyDRQw35FsEo701y-cwdqNyX57moi1yYR6NHeiGY2W1IkSM-1hrg3l1EQokY/s320/IMG_0270.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Post-cheese</td></tr>
</tbody></table>
<span style="font-family: 'Trebuchet MS', sans-serif;">The original plan was to make quail Saturday night, but after checking the contents of the freezer on Friday, and only finding two birds, more were ordered for delivery Tuesday, and a new plan was made. As usual, when in doubt, make soup or pasta. Soup was the night before, so pasta was the winner. Mom wanted Amatriciana, and since we had (almost) everything on hand, I went with that. Normally, you should have pancetta for this, but we had bacon, and that is a fine substitute. A lot of recipes call for Bucatini pasta, but spaghetti works just as well, and that's what we had.</span><br />
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Spaghetti all'Amatriciana</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 lb pancetta (or bacon), sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 onion, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic, finely chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp crushed red pepper flakes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 28oz can San Marzano tomatoes, put through a food mill</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt and pepper to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 grams (about 10.5 oz) spaghetti (or bucatini)</span><br />
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat olive oil in a large skillet. Add pancetta and cook for about 5 minutes, till it's just beginning to brown.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add onion and garlic and cook till soft, about 5-8 minutes</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add red pepper flakes and cook another minute or two</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Meanwhile, put a pot of water on with plenty of salt.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add tomatoes and a bit of their juice, but not the whole can - reserve in case you need to add more. Add salt and pepper to taste. Simmer while you cook the pasta.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">When your water has come to a boil, add the pasta and cook till just before al dente. About half-way through, take out some of the pasta water and add it to your sauce. The starch in the pasta water will help the sauce adhere to the pasta.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">When pasta is just before al dente, fish it out of the water with a spider of large slotted spaghetti spoon, and put in into the sauce. Continue cooking in the sauce for another minute, tossing the whole time to completely coat the spaghetti in the sauce.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve with grated parmigiano reggiano to sprinkle at the table.</span></li>
</ul>
Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-12683847742950671912013-01-27T06:56:00.000-08:002013-01-27T06:56:10.036-08:00Valerie makes steak!<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/AVvXsEjVV-Oa9XQjvf_ongFcCJeUceZlcJ8QeHbJTsSLH936GtOkDKYse5VTgUvjgUbh8boKd56CdKpIn-hoaRwDai_3vxyAUH1E36rEo1cyz1qNi8Ku8WRDxiKOLZqua0pvicyAZgeg_DP26ud2/s1600/IMG_0264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVV-Oa9XQjvf_ongFcCJeUceZlcJ8QeHbJTsSLH936GtOkDKYse5VTgUvjgUbh8boKd56CdKpIn-hoaRwDai_3vxyAUH1E36rEo1cyz1qNi8Ku8WRDxiKOLZqua0pvicyAZgeg_DP26ud2/s320/IMG_0264.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Ok, so the photo is not so good... but it was delicious! I started out with this menu wanting to make one of the sides, pecorino budino. One of my absolute favorites, I first had this at Michael Chiarello's old restaurant Tra Vigne, way back when he still owned it. There was something so yummy and comforting about it, something that reminds me of my childhood, although I still can't figure out what. So I asked for the recipe, and they gave it to me! I haven't been there in a few years now, but it has never disappointed. The budino (Italian for custard, or pudding), is actually incredibly easy to make - you just need to make sure you have an hour and a half to two hours, most of it non-active time. At Tra Vigne, they serve this as an appetizer with some asparagus and olives, but I left that part out since I was using it as a side dish. I got four 4oz servings from this recipe.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">So I had my side dish chosen, and I decided that a nice steak would go well with it, and they had NY strip on sale at Balducci's, so that's what I got. I was going to do a sauteed chard to go with it, but I found Tuscan Kale, so I went with a recent favorite at my house, Kale Caesar Salad. I knew it was a gamble, as Father isn't so keen on greens, but I hoped I could win him over with the tasty dressing. As for the steak, I used a newly found recipe for pomegranate-pinot sauce, except I used a Cote du Rhone, since we had one open. Creg usually cooks the steak in our house, so this was my chance to see how good I am at it, and it came out ok! Best part is that I had leftovers for the next day.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Budino Di Pecora, Tra Vigne</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 c. milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 c. cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 c. fresh, white bread crumbs (no crust) from baguette or Italian bread</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 c. grated Fulvi Pecorino cheese + a little to sprinkle on the unmolded budino</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 egg yolks</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pinch of pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">18 spears ofsmall-medium asparagus tough ends trimmed and stalks peeled (I left out the asparagus, lemon, and olives)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 lemon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 T chopped Gaeta olives</span><br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat milk, cream and Pecorino until it just simmers. Remove and strain through a chinois. Discard the cheese solids and save the strained cream. Add the fresh bread crumbs to the warm cream. Set aside to allow the crumbs to soften in the cream for 30 minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Pour the cream mixture and a pinch of salt and pepper in the yolks and whisk until thoroughly incorporated.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Pour four ounces of the budino custard into well buttered ramekins and bake in a water bath for 1-1 1/2 hours at a temperature of 300 degrees or until a toothpick comes out of the center clean. (I used a larger size ramekin, so mine were done in an hour, since they were not as thick)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Remove from oven and let rest for 10 minutes. The resting is not imperative but is good for unmolding the budino.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Blanch the asparagus briefly in boiling water. Remove and place asparagus in a bowl. Toss with a little olive oil and grey salt. Grill over hot coals for 2 minutes just to singe the asparagus on one side.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Place three spears onto a Warm plate. Run a toothpick or thin knife around the outside of the custard to loosen from the sides of the ramekin. Unmold it onto a plate and finish with a great extra virgin olive oil chopped Gaeta olives and a squeeze of lemon juice.</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Dino Kale Salad (aka Tuscan Kale)</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Lemon (or a whole one if dry)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 anchovy</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Garlic Cloves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp Dijon Mustard</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 tbsp Olive Oil (more or less)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup Grated Parmigiano Reggiano</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch Dino Kale, cut into strips</span><br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil to make a creamy dressing. Check consistency, and add more oil if needed. It should be thick, but not too much. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan.</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Steak with Pomegranate-Pinot Sauce (from Cooking Light, with some slight changes)</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 (4-ounce) beef tenderloin steaks, trimmed (I used NY Strip, since it was on sale. Made 2 steaks, and cut them up after resting to serve)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/8 teaspoon salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon freshly ground black pepper, divided</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cooking spray (I used olive oil)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon minced shallots</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup pinot noir or burgundy wine (I used Cote du Rhone)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup pomegranate juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup fat-free, lower-sodium beef broth</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 thyme sprig</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tablespoons chilled butter, cut into small pieces</span><br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. (I put them in a very hot oven to finish cooking because that's what Creg does). Remove steaks from pan and let rest while you make the sauce.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add shallots to pan; sauté 30 seconds. Add remaining 1/4 teaspoon pepper, wine, juice, broth, and thyme sprig; bring to a boil.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook 7 minutes or until reduced to about 3 tablespoons. Remove from heat; discard thyme sprig. Add butter to sauce, stirring until butter melts. Serve sauce with steaks.</span></li>
</ul>
<br />Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-75868962925425583062013-01-27T06:20:00.003-08:002013-01-27T06:21:11.750-08:00Potato and Rice Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyR4RKUDZ2iEI4-DAReKSpgiExbIz9NcPa8w1Jf7L4p8p-oQd-4U9FfIt7LqTRqNSLaPvkuK72BLXpidYHHrWoQ888T3VBTJ82WsIkUmA7xFVdYLkjnDibxVSLY-kQ6vyyk858U7u4FBQp/s1600/IMG_0256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyR4RKUDZ2iEI4-DAReKSpgiExbIz9NcPa8w1Jf7L4p8p-oQd-4U9FfIt7LqTRqNSLaPvkuK72BLXpidYHHrWoQ888T3VBTJ82WsIkUmA7xFVdYLkjnDibxVSLY-kQ6vyyk858U7u4FBQp/s320/IMG_0256.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">As the cold continues, I'm in the mood for more soup. Also in the mood for something super easy after the 6 hour cassoulet! This is a soup that my grandmother used to make in Italy. My mom gave me the recipe years and years ago, while I was still in college. She claims that she never used tomato paste, and that there's parsley in it, but that's not what I have written down. Anyway, this fast, simple, but delicious soup is also very filling, and can be completely vegetarian, even vegan if you want!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Potato and Rice Soup</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Olive oil (enough to coat bottom of pan)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 cloves garlic, crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup tomato paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 potatoes, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 cups stock</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 tablespoons rice</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/AVvXsEj-FgtUrxLAApUVmQBXH3x_6C0Zc26koDxDS6TjxLUIR2UoC0o2jqgdG-RBlqbX9Gb_4ghVDEp8Y_kewfiRsa6A8JF_lm2E1RzMgp_1cYuHOl1HhBVbaUREvIj0lkF4ngDij9a842wC-6XM/s1600/IMG_0253.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FgtUrxLAApUVmQBXH3x_6C0Zc26koDxDS6TjxLUIR2UoC0o2jqgdG-RBlqbX9Gb_4ghVDEp8Y_kewfiRsa6A8JF_lm2E1RzMgp_1cYuHOl1HhBVbaUREvIj0lkF4ngDij9a842wC-6XM/s200/IMG_0253.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic cooking</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/AVvXsEiisOGlD0FQKLQpwIQ4ivCsktYMBqvZzNLutTiWEVJpePpc37P7dx3jsMxH0SykyiZEVcb1HzrG87Vw6fJwyUs0NdV-GbikJYerwBplOOhjm9983pHG0zq05fHvjF1ayYT88_MqhWmjmYcW/s1600/IMG_0254.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisOGlD0FQKLQpwIQ4ivCsktYMBqvZzNLutTiWEVJpePpc37P7dx3jsMxH0SykyiZEVcb1HzrG87Vw6fJwyUs0NdV-GbikJYerwBplOOhjm9983pHG0zq05fHvjF1ayYT88_MqhWmjmYcW/s200/IMG_0254.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes added</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/AVvXsEhGf6P6Fh5EutDaddtinccJvNzcPOSHfJWmXEXX5duNhBCrF0WKol3dM83KFTF_VeiUKaPzf2XvyuFFI5-Vwi8WnpCqA9Ez_8ZK2jg5gBCEQEBLYNvsDp7jzV-raoGTpmyaf2aFaSuu_2bV/s1600/IMG_0255.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGf6P6Fh5EutDaddtinccJvNzcPOSHfJWmXEXX5duNhBCrF0WKol3dM83KFTF_VeiUKaPzf2XvyuFFI5-Vwi8WnpCqA9Ez_8ZK2jg5gBCEQEBLYNvsDp7jzV-raoGTpmyaf2aFaSuu_2bV/s200/IMG_0255.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">simmering away</td></tr>
</tbody></table>
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat olive oil. Add garlic and cook till just fragrant, taking care not to burn it. Add potatoes and tomato paste and cook for a couple of minutes. Add stock and cook at a high simmer for 20 minutes. Add rice and cook for 20 more minutes, stirring occasionally. Smash about half of the potatoes and rice with a fork or a potato masher. Serve with some grated parmigiano reggiano.</span></li>
</ul>
<br />Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-17314111153989215932013-01-26T09:23:00.000-08:002013-01-26T09:23:07.670-08:00The big day - Cassoulet!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">The big day has arrived. Hit by a cold front, with temperatures in the teens, what better day than today to spend hours in the kitchen, experimenting with a new dish? I've never made cassoulet, but have eaten plenty of it. Often, if I'm in a French restaurant I will order it precisely because it's one of those things that you normally wouldn't have time to do at home. I looked over many recipes, and found this one from Saveur magazine that sounded good, and not too hard. Cassoulet is one of those things that changes region by region, so I went for one that sounded yummy to me. Your version might be vastly different, but that's the nature of the dish! I'm inspired now to make it again, but this time making my own duck confit, as I learned to do in my cooking class. More time needed for that, of course, but with a little planning.... If you are going to make this, make sure that you allow at least 6 hours start to finish (and don't forget that you will need to soak your beans the night before), and read all the way through before starting. The first three hours are active cooking time, the final three it is in the oven, so you can go do something else. This would also be a great dish to make for a dinner party, and bake in individual casserole dishes, if you happen to have those.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cassoulet from Saveur magazine</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 lb. dried great northern beans</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10 tbsp. duck fat or olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">16 cloves garlic, smashed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 onions, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 carrots, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 large ham hocks</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 lb. pork shoulder, cut into 1"cubes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1⁄2 lb. pancetta, cubed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 sprigs oregano</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 sprigs thyme</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 bay leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup whole peeled canned tomatoes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup white wine</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups chicken broth</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 confit duck legs (optional)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 lb. pork sausages</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups bread crumbs</span><br />
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Soak beans in a 4-qt. bowl in 7 1⁄2 cups water overnight. Heat 2 tbsp. duck fat in a 6-qt. pot over medium-high heat. Add half the garlic, onions, and carrots and cook until lightly browned, about 10 minutes. Add ham hocks along with beans and their water and boil. Reduce heat and simmer beans until tender, about 1 1⁄2 hours.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Transfer ham hocks to a plate; let cool. Pull off meat; discard skin, bone, and gristle. Chop meat; add to beans. Set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat 2 tbsp. duck fat in a 5-qt. dutch oven over medium-high heat. Add pork and brown for 8 minutes. Add pancetta; cook for 5 minutes. Add remaining garlic, onions, and carrots; cook until lightly browned, about 10 minutes. Tie together oregano, thyme, and bay leaves with twine; add to pan with tomatoes; cook until liquid thickens, 8–10 minutes. Add wine; reduce by half. Add broth; boil. Reduce heat to medium-low; cook, uncovered, until liquid has thickened, about 1 hour. Discard herbs; set dutch oven aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Meanwhile, sear duck legs in 2 tbsp. duck fat in a 12" skillet over medium-high heat for 8 minutes; transfer to a plate. Brown sausages in the fat, about 8 minutes. Cut sausages into 1⁄2" slices. Pull duck meat off bones. Discard fat and bones. Stir duck and sausages into pork stew.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oven to 300˚. Mix beans and pork stew in a 4-qt. earthenware casserole. Cover with bread crumbs; drizzle with remaining duck fat. Bake, uncovered, for 3 hours. Raise oven temperature to 500˚; cook cassoulet until crust is golden, about 5 minutes.</span></li>
</ul>
<br />
<br />Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-76479835511959860942013-01-26T09:09:00.000-08:002013-01-26T09:09:09.749-08:00Almost Meatless Monday<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">I love making soup! There are infinite possibilities, and winter brings us so much great squash and root veggies that you can get really creative. Monday night I went on a squash kick. One winter, and one summer squash. Who knows where they're growing zucchini right now, but even though they're a summer squash, they seem to be available almost year round. I made these with prosciutto in the filling, but you can just as easily make them vegetarian by substituting something like mushrooms or some other veggie. This recipe is originally from my mom, although I've changed it up a little bit. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">As for the soup, this is a version of the squash soup that I make every year for Thanksgiving. One of my friends has said that this soup may be the answer to world peace! Normally I use one butternut and one acorn squash, but I only used butternut this time. Really, any sort of hard squash would work here, and each will give you a slightly different end result. I think the fresh herbs really make a difference, so make sure to use them! You can switch out the chicken stock for veggie, and omit the cream if you're dairy sensitive. The hardest part of this is peeling and chopping the squash. A sharp knife is your best bet, but they are slippery, so proceed with caution! A good vegetable peeler can also work well. You can also change this a bit by roasting the squash first to make it easier to deal with, and that would give you still another wonderful version. I saved the seeds and roasted them up with some olive oil and salt to use as a garnish, and also as a snack - super yummy! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Winter Squash Soup</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup (1/2 stick) butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 large onion, finely chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 large garlic cloves, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5-6 cups low-salt chicken broth</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/4 teaspoons minced fresh thyme</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/4 teaspoons minced fresh sage</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup heavy cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 teaspoons sugar</span><br />
<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/AVvXsEgP8ikc0O-gmgNkXHXTAdz0U1IDf3gbZY-yQ6olkD1ODaJc7EXRsoXMm4mUr1vvV7yGU8ZZ73MLT6FoQPjQbFESnCMowoW6gsJKg8h6aiRioe7Vmfi4VnraLZFuNVx37xG6NLbPSYntFlz8/s1600/IMG_0248.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/AVvXsEgP8ikc0O-gmgNkXHXTAdz0U1IDf3gbZY-yQ6olkD1ODaJc7EXRsoXMm4mUr1vvV7yGU8ZZ73MLT6FoQPjQbFESnCMowoW6gsJKg8h6aiRioe7Vmfi4VnraLZFuNVx37xG6NLbPSYntFlz8/s200/IMG_0248.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cutting the skin off the squash</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6Ud51cT3If5uA0qwUWYFxzmjVuMoPrmmX1Gh9vnkcXXsLrMEgCUxE-qPsc-tFhnAvNLsbep2r5w1ys_4pWV2IsA-LwIZasjtOD-bgBSmenKkT9sey0mxMF6sqoe7o6PubJvRJlSFW2wh/s1600/IMG_0247.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6Ud51cT3If5uA0qwUWYFxzmjVuMoPrmmX1Gh9vnkcXXsLrMEgCUxE-qPsc-tFhnAvNLsbep2r5w1ys_4pWV2IsA-LwIZasjtOD-bgBSmenKkT9sey0mxMF6sqoe7o6PubJvRJlSFW2wh/s200/IMG_0247.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">all cubed up and ready</td></tr>
</tbody></table>
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.</span></li>
</ul>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Working in batches, puree soup in blender (or use an immersion blender). Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Stuffed Zucchini</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">Zucchini (one per person)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bread crumbs - about 1/2 cup for 3 people - adjust as you make for more</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg, beaten</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Prosciutto, cooked ham, or other deli meat, small dice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup grated parmigiano reggiano</span><br />
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 375.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Bring a large pot of salted water to a boil. Add zucchini (whole) and cook for about 5 minutes. Drain and allow to cool.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Slice each zucchini in half lengthwise. Using a spoon or a mellonballer, scoop out the flesh, being careful not to cut through the skin. Chop up the removed flesh, drain in a kitchen towel or in a sieve, and place in a bowl.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add bread crumbs, egg, prosciutto, and cheese and mix well. Add enough milk to moisten and bring everything together. If it gets too runny, add more breadcrumbs.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Line a baking sheet with foil, place hollowed out zucchini on it, and fill each one with the filling mixture. Top with a bit more cheese, and cook for about 30 minutes, or until the tops are golden brown.</span></li>
</ul>
Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-17624155906602962132013-01-24T08:54:00.000-08:002013-01-24T08:54:50.931-08:00Catching up - step back to Sunday<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/AVvXsEiEQUKAA29XxgSJPzA4NfrQHtGtaE8WejtkfOuzK0ZcqCdjqOcDVVK7XnWeU0E3EnyOyJEWJUca0xVt_s1irCNAo2vQjWt18F7mFyrt0YgZSbbkzYwpwa38_J_Wcr9huYS5UyTe7IPoDDXA/s1600/pasta+with+sausage,+fennel,+and+peas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQUKAA29XxgSJPzA4NfrQHtGtaE8WejtkfOuzK0ZcqCdjqOcDVVK7XnWeU0E3EnyOyJEWJUca0xVt_s1irCNAo2vQjWt18F7mFyrt0YgZSbbkzYwpwa38_J_Wcr9huYS5UyTe7IPoDDXA/s320/pasta+with+sausage,+fennel,+and+peas.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lidia's pasta, with slight variations</td></tr>
</tbody></table>
<span style="font-family: Trebuchet MS, sans-serif;">I'm not sure how the days get away from me. It's not like I have so much to do here, and really, I feel like I could be accomplishing so much more. I am managing to get my workout in most mornings though, but by the time I have breakfast, work out, and shower, most of the morning is gone! So, I am a few days behind on my menus. I'll start where I left off... Saturday we had crepes. Sunday I made a simple pasta. I tend to do one day of something a bit complicated, and the next day I do a simple meal to offset it. This is a pasta dish that I first encountered during a pledge drive for KQED, our local public TV station in SF. Yes, I'm that much of a celebrity stalker that I volunteered to answer phones during a pledge drive because Lidia Bastianich was going to be there. She made this dish during one of the pledge segments, and then we (the volunteers) got to eat it! Lots of people go to Lidia's restaurants, but how many people can say that they had food that she actually cooked herself - while you watched! I was super happy. And then, she autographed books, and spent time chatting with everyone. I spoke to her in my limited Italian, and could not have been more thrilled. She is truly a gracious person. This has become one of my go-to pasta dishes, as I generally have most of the items on hand. Often, I will add peas (as I did Sunday) or maybe eggplant, just to give it a twist, but I always use the fennel and sausage, although not always Italian sausage - if I have wild boar on hand, I'll use that, and sometimes I'll use a mix of sweet and spicy sausages. Disclaimer: the photo above is of a different time when I made this pasta, as I forgot to take a photo the other night! Here's Lidia's version, direct from her website, lidiasitaly.com</span><span style="font-family: 'Trebuchet MS', sans-serif;">:</span><br />
<br />
<div class="recipe_section_header" style="-webkit-text-size-adjust: none; background-image: url(http://www.lidiasitaly.com/images/recipe_result_divider_back.png); background-position: 0px 7px; background-repeat: repeat no-repeat; color: #666666; float: left; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px; margin: 30px 1px 15px; text-align: center; width: 597px;">
<img alt="Ingredients" src="http://www.lidiasitaly.com/images/recipes_header_ingredients.png" style="background-color: white; border: 0px; padding: 0px 10px;" /></div>
<div class="ingredients" style="-webkit-text-size-adjust: none; color: #666666; float: left; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 26px; margin-left: 20px; width: 560px;">
salt for the pasta water<br />1 pound ziti<br />1 pound sweet Italian sausage, without fennel seeds<br />1 large fennel bulb, about 1 pound<br />1/3 cup extra-virgin olive oil<br />2 medium onions, cut in half-moon slices<br />1/2 teaspoon salt<br />1/2 teaspoon hot red pepper flakes<br />1/2 cup tomato paste<br />3 cups finely chopped fennel fronds<br />1 cup freshly grated pecorino, or Grana or Parmigiano</div>
<div class="recipe_section_header" style="-webkit-text-size-adjust: none; background-image: url(http://www.lidiasitaly.com/images/recipe_result_divider_back.png); background-position: 0px 7px; background-repeat: repeat no-repeat; color: #666666; float: left; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px; margin: 30px 1px 15px; text-align: center; width: 597px;">
<img alt="Directions" src="http://www.lidiasitaly.com/images/recipes_header_directions.png" style="background-color: white; border: 0px; padding: 0px 10px;" /></div>
<div class="directions" style="-webkit-text-size-adjust: none; color: #666666; float: left; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 20px; margin-left: 20px; width: 560px;">
Heat a large pot of salted water to boiling for the pasta. Drop the ziti into the boiling water, then bring back to a boil and cook until the ziti are not quite al dente. Drain, reserving 3 cups of the pasta water. While the pasta is cooking, remove the sausage from its casing and break the meat up a bit with your fingers. Trim the fennel bulb, removing any tough outer parts, reserving the fronds. Slice the bulb in half lengthwise, remove core then slice each half in ¼- inch- thick lengthwise slices.<br /><br />Separate the slivers of fennel if they are attached at the bottom; cut the long slivers in half so you have about 3 cups of 2- inch- long matchsticks of fennel. Heat the olive oil in a skillet set over medium- high heat. Add the sausage meat, and cook, stirring and breaking it up more with a wooden spoon, until it sizzles and begins to brown, about 1½ minutes. Push the sausage to the sides of the pan, and drop the onion slices into the clear part of the pan; sauté, stirring, until they sizzle and wilt, another 2 minutes or so, then stir them in with the meat. Clear a new space, and drop in the fennel; let it heat up and wilt for 1 minute or more, then stir to combine.<br /><br />Sprinkle on ¼ teaspoon salt; drop the hot red pepper flakes into a cleared hot spot, and toast the flakes for ½ a minute, then stir to combine. Clear a good sized hot spot in the center of the pan, plop in the tomato paste, and cook, stirring it in the spot, for a good minute of more, until it is sizzling and caramelizing. Then stir it in with everything else.<br /><br />Ladle the reserved pasta water into the skillet, stir well, and bring the liquid to a boil. Reduce to a simmer, and let cook until the flavors have developed, the sauce is thickened but not too thick, and the fennel is soft but not mushy, 6 minutes or more. (Add more water if the sauce reduces too rapidly.) Season to taste.<br /><br />Drop the cooked ziti into the simmering sauce. Toss everything together, then sprinkle over it the chopped fennel fronds, and continue to cook until the ziti are perfectly al dente and cooked with the sauce.<br /><br />Remove the skillet from the heat, sprinkle the grated cheese over the ziti, and toss it in. Serve the hot pasta right from the skillet into warm pasta bowls.</div>
Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-41741856418822516892013-01-19T18:52:00.000-08:002013-01-19T18:52:50.250-08:00Crepes!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcR5M5UUDMG9pkxLktsot2NDmuBX3Gqfml8Ym9vrYn3Wim11y3ywW2QgWcAE7kpEbVIYbktrlV355DDs1bIpRd1BMfysfmGDglTSgChhkQfhUE69bdjH2_Qf12eqTT5X01d45crK1PxktB/s1600/IMG_0213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcR5M5UUDMG9pkxLktsot2NDmuBX3Gqfml8Ym9vrYn3Wim11y3ywW2QgWcAE7kpEbVIYbktrlV355DDs1bIpRd1BMfysfmGDglTSgChhkQfhUE69bdjH2_Qf12eqTT5X01d45crK1PxktB/s320/IMG_0213.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Crepes... the thought of these used to strike fear in me, and even after making them many times now, I get a little nervous. But then I get going and realize that they're quite easy. Just accept that the first one (or two) will be throw-aways, and you'll be fine. My mother taught me to make crepes using Julia Child's recipe. In fact, the photo of me in my profile is of me flipping one! Since this recipe is tried and true, it's the one I always use. The fillings are mine (and mom's), and the possibilities are endless - just use your imagination and try new combinations. The crepes can be made one day, the fillings another, the tomato sauce yet another (we had some in the freezer) and then you can assemble and bake everything the day you eat them. I did most of this in one day, aside from the tomato sauce, since I have all day here to do things like this. I made spinach & ricotta, and ham & cheese. And since we had so many crepes, I had to make dessert crepes also, so we did dulce de leche. Another good one would be nutella and banana.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">First, the crepes, from Julia Child's <i>Mastering the Art of French Cooking, Volume One</i>. This is supposed to make 12 crepes, but I always get more. This time, I got 25. No idea why.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Crepe Batter:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup cold water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup cold milk (I used lowfat - she does not specify)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups sifted all-purpose flour (make sure you sift, as unsifted will measure differently)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp melted butter</span><br />
<br />
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Put the liquids, eggs, and salt into the blender jar. Add the flour, then the butter. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more. Cover and refrigerate for at least 2 hours.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crepe should be about 1/16 inch thick.</span></li>
</ul>
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method for making the crepes:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The first crepe is a trial one to test out the consistency of your batter, the exact amount you need for the pan, and the heat. You'll need an iron skillet or a crepe pan with a 6 1/2 to 7 inch bottom diameter and a piece of fat bacon or pork-rind; or 2-3 tbsp cooking oil and a pastry brush. (I always use melted butter with a brush, and I use a regular small saute pan - I just measured and it is, in fact, 6 1/2").</span><br />
<br />
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Rub the skillet with the rind or brush it lightly with oil. Set over moderately high heat until the pan is just beginning to smoke.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Immediately remove from heat and, holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter into the middle of the pan. (ok, I don't think which hand matters... in fact, I use the opposite) Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. Pour any batter that does not adhere to the pan back into your bowl; judge the amount for your next crepe accordingly. This whole operation takes but 2 or 3 seconds.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Return the pan to heat for 60 to 80 seconds. Then jerk and toss pan sharply back and forth and up and down to loosen the crepe. (I generally use non-stick, so there is less jerking to do, but I can just see Julia saying this) Lift its edges with a spatula and if the under side is a nice light brown, the crepe is ready for turning.</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATRZHShbtJXii3JDQuRw5Zawib4jdJR9hvybGVp7CFbKjpTnfrJc1Qzzk9v1PCt_6Im5N3ryx5F-emXU2znpuRxzx25pJs4JUr5wHi2J12zIcG8bZkE9qfZHdvhVT26bukAnGP1aYZCFr/s1600/IMG_0216.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/AVvXsEjATRZHShbtJXii3JDQuRw5Zawib4jdJR9hvybGVp7CFbKjpTnfrJc1Qzzk9v1PCt_6Im5N3ryx5F-emXU2znpuRxzx25pJs4JUr5wHi2J12zIcG8bZkE9qfZHdvhVT26bukAnGP1aYZCFr/s200/IMG_0216.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Side one in the pan</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYQWlAaV2aSMA7Mphhq-WlyxUo1v1ASZynexXHlKpiJZsn__snG-waytQa7eqNeRKs01tOd8VSKqcSxHb2MeP496CCrBMiTUZtwshZYRrg44N3pKg48E6iLhojt-Uwz4xmLHTd1h6rKt3/s1600/IMG_0217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYQWlAaV2aSMA7Mphhq-WlyxUo1v1ASZynexXHlKpiJZsn__snG-waytQa7eqNeRKs01tOd8VSKqcSxHb2MeP496CCrBMiTUZtwshZYRrg44N3pKg48E6iLhojt-Uwz4xmLHTd1h6rKt3/s200/IMG_0217.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After flipping</td></tr>
</tbody></table>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Turn the crepe by using 2 spatulas; or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan. (this is what I usually do, and it works great, until someone watches me)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Brown lightly for about 1/2 minute on the other side. This second side is rarely ore than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crepe. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Slide crepe onto a plate. Grease the skillet again, heat to just smoking, and proceed with the rest of the crepes. Crepes may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven. Or they ay be made several hours in advance and reheated when needed. (I have found that they also keep in the fridge for a day or two, with a piece of wax paper between each one, or in the freezer in the same way)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24 crepes in less than half an hour. (right... Julia can - I never have).</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Spinach and ricotta filling:</b></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 package frozen, chopped spinach, defrosted and drained well</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 small container ricotta</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">about 1 cup parmigiano reggiano, grated</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">salt</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">nutmeg</span></div>
<div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Mix first 3 ingredients together. Add salt to taste, and a tiny grating of nutmeg.</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ham and cheese filling:</b></span></div>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">6-9 slices of ham (depending on how many crepes you will make)</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">6-9 slices of cheese (fontina, or swiss)</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Assembling the crepes:</b></span></div>
<div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 400 (380 convection)</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgebnhCKBshLoF6iKyPrhu2Ommq_zYwa_0V2cOMb97b564jYg3dAEHjdNTU8mbAczO74vf_gEDSVrAuh2TpHbjA5lTGzLuoXOvrfOfFI0ZvRxvfYwjHnE2QOKkOnRuo8k-WvKCG70k3XWo/s1600/IMG_0218.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgebnhCKBshLoF6iKyPrhu2Ommq_zYwa_0V2cOMb97b564jYg3dAEHjdNTU8mbAczO74vf_gEDSVrAuh2TpHbjA5lTGzLuoXOvrfOfFI0ZvRxvfYwjHnE2QOKkOnRuo8k-WvKCG70k3XWo/s200/IMG_0218.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My sous chef, hard at work assembling the crepes</td></tr>
</tbody></table>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Martha's method: Spread the spinach filling in a thin layer all over one side of the crepe and roll it up. My method: put some of the filling about one third of the way down in kind of a log shape, then roll from short edge over the filling (like making an enchilada). Both seem to work equally well. If you're making ham and cheese, lay down one piece of ham, one piece of cheese, and roll up.</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5eFNhegWJwcUxOuxYE6iTRtqMn6HoTDphsE-3NoD_76zyGoE6PORxPr7xB7LolL27xwWTrRBUvUIMFu29N7FvHFyeBjHaGhqHhQVhM_yHtmD2iwGjd-nVHTaxniiENKev4daNnK8Z7Jk7/s1600/IMG_0214.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/AVvXsEi5eFNhegWJwcUxOuxYE6iTRtqMn6HoTDphsE-3NoD_76zyGoE6PORxPr7xB7LolL27xwWTrRBUvUIMFu29N7FvHFyeBjHaGhqHhQVhM_yHtmD2iwGjd-nVHTaxniiENKev4daNnK8Z7Jk7/s200/IMG_0214.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ham & cheese, ready for oven</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/AVvXsEjvsek3NqxNtnU0GoEAs9Q6A4FxYiR1uLgfLNL9lqHKPZ-OiNiRDs-VU9IEI8HYVIOmb6MW_sVowpDpUlkSqSYSCEWjio7NwRycyv_IGb5UdDPvAyT8R6IJr30VhYx2ZQg2C2fMmbBDX3OX/s1600/IMG_0215.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsek3NqxNtnU0GoEAs9Q6A4FxYiR1uLgfLNL9lqHKPZ-OiNiRDs-VU9IEI8HYVIOmb6MW_sVowpDpUlkSqSYSCEWjio7NwRycyv_IGb5UdDPvAyT8R6IJr30VhYx2ZQg2C2fMmbBDX3OX/s200/IMG_0215.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spinach & ricotta, ready for oven</td></tr>
</tbody></table>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Place rolled crepes, seam side down, in a shallow baking pan. Top with either tomato sauce (we used that for the spinach) or bechamel (we used that for the ham and cheese) and sprinkle a little parmigiano on top.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Bake for about 20 minutes, till the tomato sauce is bubbling a bit, and the bechamel has just begun to brown.</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Dessert!</b></span></div>
</div>
<div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Spread one side of each crepe with a couple of tablespoons of dulce de leche. Place in baking dish. Sprinkle with a bit of sugar. Place under broiler for about 2 minutes - watch very carefully, as they can burn quickly. The sugar should start to caramelize - that's when they are done. The edges will get a little crispy. Drizzle and dulce de leche that has seeped out, over the top of the crepes. Serve immediately.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-55229134746725100212013-01-17T17:30:00.001-08:002013-01-17T17:30:30.603-08:00Gnocchi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7iY-gojWXr_G4K98yt1CUiUEgkGidYgcKd0ajLyDIba1cZ46azJ8kKOAG2b0KY0ir4s4b8Acer4W4cqVn-uS0zMuEIS1D0vm5bq9FIOkeHulROSHwa4KZ79Dl0Tpqj_ocf-LXjuD_HIp/s1600/IMG_0189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7iY-gojWXr_G4K98yt1CUiUEgkGidYgcKd0ajLyDIba1cZ46azJ8kKOAG2b0KY0ir4s4b8Acer4W4cqVn-uS0zMuEIS1D0vm5bq9FIOkeHulROSHwa4KZ79Dl0Tpqj_ocf-LXjuD_HIp/s320/IMG_0189.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Today, I'm making gnocchi! A bit intimidating at first, but really not hard once you get the hang of it. It is a little bit time consuming, so it's a good weekend meal. Since I have all day to cook here, while I work on the cleaning project, I thought I would take advantage of the time. It's nice to start these early, and give each step in the process lots of time, but you can also get this done in a couple of hours with no pauses. Mom and dad usually eat these with just butter and sage, but I think I'll make a cognac cream sauce with peas tonight. Trying to get those veggies in where I can!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Gnocchi</b></span><br />
<br />
<div class="p1">
<span style="font-family: 'Trebuchet MS', sans-serif;">3-4 large potatoes</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">1 large egg, lightly beaten </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp kosher salt </span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">¼ tsp pepper (use white pepper if you don’t want the black specks to show) </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">1 ½ to 2 cups all purpose flour </span></div>
<div class="p2">
</div>
<div class="p2">
</div>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Fill a large pot with cold water. Add whole unpeeled potatoes and bring to boil. Cook till tender. Drain and cool till you can handle, and then peel. Put through a food mill or ricer, spread out on a board and allow to cool completely.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio73WV0K799jefMFprNTH0Ks8JSgdGP56CGqq69d3QhaQ9sfwA6bXaXnJUPGISzWrmz927PJAK1h3Rqi6D6fxUYodwtNsWMNGxGek-U3K_wmxVv2c9C1V_hkxauVqt0PNOR4a_kCtqhPAb/s1600/IMG_0198.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio73WV0K799jefMFprNTH0Ks8JSgdGP56CGqq69d3QhaQ9sfwA6bXaXnJUPGISzWrmz927PJAK1h3Rqi6D6fxUYodwtNsWMNGxGek-U3K_wmxVv2c9C1V_hkxauVqt0PNOR4a_kCtqhPAb/s200/IMG_0198.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes cooling</td></tr>
</tbody></table>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Once potatoes are cooled, form a mound and make a well in the center. Put egg, salt and pepper into center of the well and stir into the potatoes.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMa3u9jubTLa0LLzuMN6Nfh1egNdw5Vh1qTXYj7LOthUGeBjztEwlEsPtr2dK4b-8MzGwl1b-UM1M0qpXH3gioTcaNvT11pArnUqwdkgy47_3LA7h_OWmCLjXS4YTIHWR8NB7toSRnnCi/s1600/IMG_0197.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMa3u9jubTLa0LLzuMN6Nfh1egNdw5Vh1qTXYj7LOthUGeBjztEwlEsPtr2dK4b-8MzGwl1b-UM1M0qpXH3gioTcaNvT11pArnUqwdkgy47_3LA7h_OWmCLjXS4YTIHWR8NB7toSRnnCi/s200/IMG_0197.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing the egg into the potatoes</td></tr>
</tbody></table>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Once combined, add flour about ¼ cup at a time until you have a nice dough (it will still be a little sticky, which is ok because more flour will be incorporated as you roll them out). Knead for about 3 minutes. Do not overwork or add too much flour or the dough will become heavy.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCz4eMsa6lCZTAao0j9OdyuNkX7zZeTzgrATA-h3HEvqg_pA4lPl4yPQeRUfN5sAk8VdNNU3jh7h2-1svIRy2k_gYjO09lVsa1SWuQM60P3pjUBNHSoQ8dqJLDXLvmgHS72unt6POKMdcA/s1600/IMG_0196.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCz4eMsa6lCZTAao0j9OdyuNkX7zZeTzgrATA-h3HEvqg_pA4lPl4yPQeRUfN5sAk8VdNNU3jh7h2-1svIRy2k_gYjO09lVsa1SWuQM60P3pjUBNHSoQ8dqJLDXLvmgHS72unt6POKMdcA/s200/IMG_0196.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the dough has been kneaded</td></tr>
</tbody></table>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cut dough into about 8 sections and on a well floured surface, roll each one out into a ½” thick log and slice into ½” sections. Roll each little section onto the tines of a fork dusted with flour, making an indentation with your thumb as you roll. Spread gnocchi out on a cookie sheet lined with parchment of wax paper that has been sprinkled with a little flour. At this point, gnocchi can be frozen on the cookie sheet and then transferred to a freezer bag once frozen.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7d7RhqtnP1g71y1FSPOSkAA9Ca7VhxL_I_ZCwWXFhLVRLKKjv87jQ7Z_SpgDxJ6P9sYMdVTL3sPD1Ig6p9xBPXY1btmEoSo-7NwlJ47ZUDdUBFad1aeF19PxZgBMF3dpr-wBZ-jT6-Iw4/s1600/IMG_0192.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7d7RhqtnP1g71y1FSPOSkAA9Ca7VhxL_I_ZCwWXFhLVRLKKjv87jQ7Z_SpgDxJ6P9sYMdVTL3sPD1Ig6p9xBPXY1btmEoSo-7NwlJ47ZUDdUBFad1aeF19PxZgBMF3dpr-wBZ-jT6-Iw4/s200/IMG_0192.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolling onto the fork<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4XPjrlqzN7R1guVhfKOQMGgBFzpYcf0h7rruClgj9BadHTwn_K9NdO65JKGiFXMVK2VJkcE16klnBCdWTT8Kwdv5s9PiBdeanZcsFKwtq5eZzQhLY9lXmTfLuyHB6sqnXFNOvVFwKdxL/s1600/IMG_0191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4XPjrlqzN7R1guVhfKOQMGgBFzpYcf0h7rruClgj9BadHTwn_K9NdO65JKGiFXMVK2VJkcE16klnBCdWTT8Kwdv5s9PiBdeanZcsFKwtq5eZzQhLY9lXmTfLuyHB6sqnXFNOvVFwKdxL/s200/IMG_0191.JPG" width="200" /></a></div>
</td></tr>
</tbody></table>
<table align="center" 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/AVvXsEjCxvEdNcRhlQAAxKua8mzEPysri6ZWdVS5eQ9lzMvBESsx-duVgI_7y7eTNcqs6RcrgLdwI19Cq9W09a8ajRsVxGFlMrSvz3xgRCDNVhgqm_lSacetW_p97UTZtgQ_b7rey5DDAmCOl0eD/s1600/IMG_0193.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxvEdNcRhlQAAxKua8mzEPysri6ZWdVS5eQ9lzMvBESsx-duVgI_7y7eTNcqs6RcrgLdwI19Cq9W09a8ajRsVxGFlMrSvz3xgRCDNVhgqm_lSacetW_p97UTZtgQ_b7rey5DDAmCOl0eD/s200/IMG_0193.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mid-roll<br /><div style="text-align: left;">
<br /></div>
</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">If you are cooking the gnocchi right away, bring a large pot of water to a boil, then add a good amount of salt, as if you were cooking pasta. While the water comes to a boil, make sauce (see next page). Drop about ½ of the gnocchi in and stir immediately to make sure they don’t stick. After about 2-3 minutes, they will begin to rise to the surface. Cook for about 1 more minute after this happens, then fish them out with a spider or a large slotted spoon. Put on a plate with a little butter and cover to keep warm while you cook the 2</span><span class="s1" style="font-family: 'Trebuchet MS', sans-serif;">nd half.</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cognac-Cream Sauce with Peas</b></span></div>
<div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">2-3 shallots, finely chopped </span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">1 clove garlic, minced </span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp butter </span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup cognac </span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup heavy cream </span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">1 cup frozen peas </span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Salt & pepper to taste </span></div>
<div class="p1">
</div>
<div class="p2">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Melt butter in a large skillet, add shallots and garlic and sauté till soft, 2-3 minutes. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add cognac and reduce. Add cream, salt and pepper and let it come to a simmer. Cook very gently for about 5 minutes. (put the gnocchi in the boiling water once you reach this stage) Add the peas and heat through for about a minute. Turn off heat. Once the gnocchi are ready, fish out of water with a spider and put into the sauce. Toss very gently. Serve with parmesan cheese to sprinkle on top. </span></li>
</ul>
<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/AVvXsEjJdLgdbw9_-Pz-K78LrE0xmag0dBmD8bDRhhf5edJFt0LAjDgBs2tVzQTFA4IAnZ2QQk31Eh6mkV13s6zmV238jLeN-9Uf1WLVcp0jkagN61FpF2_KRyCtIQX5vyJPrh_P0qCIm9Y76BsG/s1600/IMG_0190.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdLgdbw9_-Pz-K78LrE0xmag0dBmD8bDRhhf5edJFt0LAjDgBs2tVzQTFA4IAnZ2QQk31Eh6mkV13s6zmV238jLeN-9Uf1WLVcp0jkagN61FpF2_KRyCtIQX5vyJPrh_P0qCIm9Y76BsG/s200/IMG_0190.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmering sauce</td></tr>
</tbody></table>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<br />
</div>
<br />
<br />
Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-77044726345851097282013-01-17T12:20:00.001-08:002013-01-17T12:20:58.056-08:00Wednesday - Stuffed pork tenderloin with mashed sweet and yukon gold potatoes<span style="font-family: Trebuchet MS, sans-serif;">While at Whole Foods on Tuesday, I also picked up a nice pork tenderloin. The meat counter at the WF here was looking better than I remembered. While I'm still very sad at the state of the produce here (yes, spoiled California child), It was nice to find good meat. This is another one of those dishes that I make a lot, fairly easy to do, parts can be done ahead, and its very pretty on the plate. Father says he doesn't like pork tenderloin, but then he always likes it when I make it this way. For the sides, I made mashed yukon gold potatoes for Father, and mashed sweet potatoes for mom, since Father doesn't like sweets... and mom never gets to eat them otherwise. I like both, so I had a combination (as pictured). I forgot to take photos while I was making it. Maybe I can dig some up from my cooking class.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKRH2skXN2ZCpwZBOE-D9gf5XTNAbSe8NKMvHAt8fDhyTylyhjH3kO-7kV1bHDuvr7cPkoQEceVNbqQuexsflL9lY7Q1-PHlSIPTSkFEPnjY_RNy1Klk8sW517_Q8OuybJEuNr2LqnN7J/s1600/IMG_0169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKRH2skXN2ZCpwZBOE-D9gf5XTNAbSe8NKMvHAt8fDhyTylyhjH3kO-7kV1bHDuvr7cPkoQEceVNbqQuexsflL9lY7Q1-PHlSIPTSkFEPnjY_RNy1Klk8sW517_Q8OuybJEuNr2LqnN7J/s320/IMG_0169.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Stuffed Pork Tenderloin with Mashed Sweet Potatoes and Yukon Golds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">For the pork:</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 leek, rinsed and chopped</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 zucchini, small dice</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 red pepper, small dice</span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;">¼ lb fontina cheese, small dice (that's my normal recipe - I only had Comte, so used that instead)</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1/8 lb pancetta, diced (didn't have pancetta, so I used prosciutto)</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic, minced</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp chopped rosemary</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">1 pork tenderloin</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp olive oil</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">¼ cup marsala</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">¼ cup chicken stock</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp cold butter</span></div>
<div class="MsoNormal">
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<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Preheat
oven to 500 (485 convection).</span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Saute the vegetables in some olive oil. Remove
to bowl. In same pan, sauté
pancetta till rendered, then add to veggies. Combine with fontina, garlic, 1/2 of the rosemary, salt
& pepper. This can be done ahead, and then stuff the pork when ready to cook.</span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Make
an opening in center of the short end of the tenderloin with a boning knife and/or
sharpening steel. If using a knife, be careful that you don't cut through the sides of the tenderloin. I usually use a knife to start, and then use the steel to get all the way through. Then I use my fingers to make sure the hole is big enough to accomodate the stuffing. Stuff with
veggie mixture and close ends with toothpicks. This part can be a little tricky and messy. Make sure to get the stuffing all the way to the center. You can stuff from both ends. Take your time - patience is the key with this step.</span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Heat 2 tbsp oil in ovenproof pan (not nonstick) and brown pork on all sides. </span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Put in
oven and cook for 10-15 minutes, until a thermometer reads 145.</span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Remove
pork and tent with foil.</span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Add
marsala to pan to deglaze, reduce for a few minutes. Add stock and reduce for about 5
minutes. Swirl in butter.</span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Slice
pork and drizzle sauce over.</span></li>
<li class="MsoNormal"><span style="font-family: Trebuchet MS, sans-serif;">Serve with mashed potatoes.</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">For the potatoes:</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">3 medium Yukon Gold potatoes (or 2 sweet potatoes)</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">salt</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp butter</span></div>
<div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Peel the potatoes, and cut into similar size pieces, about 2" diameter</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Put in a pot of cold water. If doing both sweet and regular, use 2 separate pots.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add plenty of salt - the water should be salted the same as pasta - it should taste like the sea.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Bring to a boil, then cook for about 15 minutes, until fork tender (fork, not knife).</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Drain into a colander, then put through a food mill back into the pan. Alternately, if you don't have a food mill, you can use a masher, but a food mill will give you a nice, fluffy, even texture.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add butter, stir, and taste for seasoning.</span></li>
</ul>
</div>
<!--EndFragment--><br />
<!--EndFragment-->Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-36149260460120205122013-01-17T09:19:00.000-08:002013-01-17T09:19:11.944-08:00Tuesday - Salmon with French Green Lentils and Herb Butter<span style="font-family: Trebuchet MS, sans-serif;">Tuesday I finally went to the store for a real shopping trip. I had been here a week, and had managed quite easily to make meals out of what was already on hand. Mom wanted to make Sole Meuniere, but the fish store, where I probably would have found sole, was in the opposite direction of Whole Foods, and I was feeling a little lazy. So, Whole Foods won out - Creg will be happy about that! They did have some nice looking wild salmon, so with fish on my mind, I bought it. This is a dish that I've made often, and did once in my cooking class. It is very easy, but also very elegant, and I've done it for dinner parties before. You can start early and prepare the lentils ahead, and just keep them warm, or re-heat when it's time to serve. You can also make the herb butter ahead and keep it in the fridge for a day or two, or freeze for even longer. I like to add some swiss chard to the lentils, not only for a yummy contrast, but to sneak in greens for people who don't normally eat a lot of them (like my father). This is for 3 people, but can be easily adjusted for more. The amount of lentils will really feed 4 - I had leftovers for lunch the next day!</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZ6IOcf_UYozZQuD8rVn0ysdzJLcWk8SrdHoottbw8N8I0Fy_WaYnYJh0jReZPbKU-O-umbtKDLSePN-Dyw9o39JpW-xbDuQU73BbZg2SuwRQM6Ui7Ek4BN5kBYEglTQRHZwtafyqVu8N/s1600/IMG_0171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZ6IOcf_UYozZQuD8rVn0ysdzJLcWk8SrdHoottbw8N8I0Fy_WaYnYJh0jReZPbKU-O-umbtKDLSePN-Dyw9o39JpW-xbDuQU73BbZg2SuwRQM6Ui7Ek4BN5kBYEglTQRHZwtafyqVu8N/s320/IMG_0171.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Salmon with French Green Lentils and Herb Butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="p1">
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup French green lentils</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">4 cups water </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">1 leek, rinsed well and chopped (white and pale green part only) </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">1 onion, chopped </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">1 rib celery, chopped </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch swiss chard (any color) </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp butter </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp lemon juice </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">3 5-ounce skinless salmon filets </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">Salt </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">Pepper </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;">Herb butter (5 tbsp room temperature butter mixed with 2 tsp chopped fresh thyme) </span></div>
<div class="p2">
</div>
<div class="p1">
</div>
<ul>
<li style="font-family: 'Trebuchet MS', sans-serif;">Put lentils, water and 1 tsp salt in a large pot and bring to a boil, reduce to simmer and cook for 30-35 minutes, till lentils are tender. Remove from heat, let stand for 5 minutes, then drain, reserving 1 cup cooking liquid. </li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Meanwhile, sauté leeks, onions and celery in about 2 tbsp butter with a bit of salt till soft, but not browned, 8-10 minutes. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Remove ribs from Swiss chard, wash, chop, and add to leeks. Cook till chard is wilted down and softened, about 2-3 minutes. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add lentils to leeks and chard. Stir in 2 tbsp herb butter, lemon juice, salt & pepper, and some of the reserved cooking liquid, 1/4 cup at a time until it reaches desired consistency (not too runny, but not dry). Heat through, then remove from heat and cover to keep warm. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Pat salmon dry and season with salt and pepper. Heat 2 tbsp butter with a bit of olive oil (so the butter doesn't burn) in a large non-stick skillet over medium high. Having a very hot pan will ensure you get a nice sear on the fish. Sauté salmon until golden and medium rare, about 4 minutes on first side, 3 on second side. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Serve salmon over lentils and top each piece with a little herb butter. </span></li>
</ul>
<br />
<br />
Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-36083112335363683672013-01-17T08:56:00.000-08:002013-01-17T08:56:22.777-08:00Yikes - behind already!<span style="font-family: Trebuchet MS, sans-serif;">It's been 3 days since my last post... sounds like a confession. Hard to fit everything in to my oh-so-busy schedule. That's just another way of saying I got distracted. So, I'll back up to Monday night, and a very simple, easy, satisfying dinner. Americans generally think of eggs just for breakfast, but a frittata is a hearty dish that can easily be a meal in itself, accompanied by some good bread and a salad. Super easy, and a great way to use up veggies that are lurking in your produce bin, waiting to be eaten. Add anything you like - this is what I happened to have on hand.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJutjqbDKdZz9vbB29C2XnpblxT4Si35GTXJsaHSlQxcIM7YhdFnn6UaKKlZGgAeqof9B98F8xzL8I2H63JKXDGIw4w2-a_W3GXKNRX2260eGV3RC1iz9SewRLRuTPLcWWnjSl7MtwFDk/s1600/IMG_0174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJutjqbDKdZz9vbB29C2XnpblxT4Si35GTXJsaHSlQxcIM7YhdFnn6UaKKlZGgAeqof9B98F8xzL8I2H63JKXDGIw4w2-a_W3GXKNRX2260eGV3RC1iz9SewRLRuTPLcWWnjSl7MtwFDk/s320/IMG_0174.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Zucchini Frittata</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 small onion, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 fennel bulb, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 wild boar sausages (or any other sausage you like / have on hand)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 zucchini, cut into smallish cubes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup parmigiano reggiano</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt </span><br />
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 375 (360 convection)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Saute onion, fennel, and crumbled sausage in a bit of olive oil (about 1 tbsp) till veggies are beginning to soften and sausage is browned. (season with a bit of salt) Add zucchini and cook for another few minutes.</span></li>
</ul>
<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/AVvXsEhRgeARUOOVGoC66CuFLAFyEZeOrtmOFsP1ZYp036EOe-ZLynvv_0tDPG7hSVEqnc7RgwAGyTMLiKWZsP2m0VSztpm3Ch1dM4LVXywUvJgxpUNKWOUFVjhBlTlxfBdb3G7uAui_SISsDlZ_/s1600/IMG_0173.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgeARUOOVGoC66CuFLAFyEZeOrtmOFsP1ZYp036EOe-ZLynvv_0tDPG7hSVEqnc7RgwAGyTMLiKWZsP2m0VSztpm3Ch1dM4LVXywUvJgxpUNKWOUFVjhBlTlxfBdb3G7uAui_SISsDlZ_/s200/IMG_0173.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frittata filling</td></tr>
</tbody></table>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Meanwhile, beat eggs, about 1-2 tbsp of water, salt, and parm in a bowl.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add cooked veggie mixture to the eggs and stir to combine.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Put a little more olive oil in the pan, and add egg mixture.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook on medium heat till the bottom has started to brown and pull away from the edges of the pan.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Place in oven and continue to cook for about 8-10 minutes, till eggs are set.</span></li>
</ul>
<br />
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</div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-30127951285908361572013-01-13T20:10:00.000-08:002013-01-13T20:10:52.669-08:00Saddle of Rabbit with Herb Polenta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIc4EEk1vsrHxWPw31jYNWbvaji50jrWRM2vJiOyRJbC8o7bM_WEP-sd5NDtE-f3OwXny_vj8Zs-4rWCRMd83Koau25Hhyy1lPH2Sbn-nXQft3dR1lyImqFOlygyNhvsAXZjV5bRrf9pGQ/s1600/IMG_0153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIc4EEk1vsrHxWPw31jYNWbvaji50jrWRM2vJiOyRJbC8o7bM_WEP-sd5NDtE-f3OwXny_vj8Zs-4rWCRMd83Koau25Hhyy1lPH2Sbn-nXQft3dR1lyImqFOlygyNhvsAXZjV5bRrf9pGQ/s320/IMG_0153.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Once again, we got to have a meal without buying any groceries - imagine that! I've only been to the store once all week. I always tell people, if there's a natural disaster (or the zombie apocalypse), come to my parents house, where there is enough food to feed an army! We were going to have this rabbit last night, but it was still frozen, so we had some store-bought ravioli that were in the fridge with butter and sage. By tonight, the bunnies were thawed, so we made them. Well, mostly my mom did the rabbit, and I did the polenta. When I was in Italy one time, about 8 years ago maybe, I bought a copper polenta pot that has a stirrer attachment. I had to buy a converter, since Italy is on a different electrical current, but it works beautifully. Unfortunately, that is at my house. Here, I had to stir the polenta by hand. This is how Italian women get their muscles. Not for the weak, but so worth the effort. According to my mom, this is a special polenta, although I have no idea what brand it is, as it was in a glass jar in her fridge. No, you don't have to keep polenta in the fridge, but she does. I think it is because she is afraid of bugs getting into it - you'd have to ask her. And I'm sure she'll comment after I post this.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the rabbit:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">3 saddles of rabbit</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3-4 tbsp butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 sprig rosemary</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">marsala</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">white wine</span><br />
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 380 convection (about 395 regular)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Place the rabbit in a baking dish. Sprinkle the rabbit with salt and pepper, dot with butter, and put some of the rosemary on each piece.</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><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/AVvXsEh9C4vPW0kbcwBfsJBHOuJuuy8Dz3fvPgHpMfNDyUlHNMGqttd7IAAj5K0VCDPjjthVdAszNfgFzUpkpaslXyXXhqLeljBSl4mr0jimgggFtOrUmr9pQl5t0kIFCbZi8k5Astd3kNszSHG-/s1600/IMG_0144.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9C4vPW0kbcwBfsJBHOuJuuy8Dz3fvPgHpMfNDyUlHNMGqttd7IAAj5K0VCDPjjthVdAszNfgFzUpkpaslXyXXhqLeljBSl4mr0jimgggFtOrUmr9pQl5t0kIFCbZi8k5Astd3kNszSHG-/s200/IMG_0144.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rabbit ready to go into the oven</td></tr>
</tbody></table>
</span><ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Pour some marsala (about 1/2 cup - mom, correct me if this is wrong... we don't really measure) and white wine (same amount) over and around the rabbit.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook for about 45 minutes, until rabbit is done and nicely browned.</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">For the polenta:</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 cup polenta</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">4 cups water or stock</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">salt</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 sprig thyme</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 sprig rosemary</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">3-4 cloves garlic</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup heavy cream</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup parmigiano reggiano</span></div>
<div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat the water or stock in a pot till boiling. Add some salt (start with about 1 tbsp). Make a whirlpool in the water with a whisk and slowly stir in the polenta (this is so that you don't get any lumps). Switch to a wooden spoon and stir. As it comes back to a boil, turn the heat down so that you have a constant very low simmer - you should see some bubbles come up, but not too many. It will begin to thicken after just a few minutes. Continue to stir. And stir. And stir. You may stir slowly, but you want to keep the polenta moving at least a bit. Taste it and adjust the salt if needed.</span></li>
</ul>
<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/AVvXsEgwHs8hYNmWyEyDQ7Exnc_ufEW1qfooza4yuJ671PFJdHJQX-OxPauU9Yahfx4tf3-762gZBPCv4gDXNwpHtY4xK2ohDS23_hUWtctVdEnTPTuLItR-lu82c78F9VWouVdOsDc0owxyqLTy/s1600/IMG_0151.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHs8hYNmWyEyDQ7Exnc_ufEW1qfooza4yuJ671PFJdHJQX-OxPauU9Yahfx4tf3-762gZBPCv4gDXNwpHtY4xK2ohDS23_hUWtctVdEnTPTuLItR-lu82c78F9VWouVdOsDc0owxyqLTy/s200/IMG_0151.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The polenta at the beginning</td></tr>
</tbody></table>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Meanwhile, add the herbs, smashed garlic, and cream to a small pan and heat slowly.</span></li>
</ul>
<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/AVvXsEgk5xMgDNNVkRj1b1wzM197lGOQmDc9jo87lEsV10WXIxxg6ztBv5u6ZKz9ua_GmS3sZai_2LGz73LTtVTfyxzL_3bcJudmG8NjXcEI1iJotmJN5ZTYHfMRnWIXWVdBY4gFQuHuEPcHTCXy/s1600/IMG_0145.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5xMgDNNVkRj1b1wzM197lGOQmDc9jo87lEsV10WXIxxg6ztBv5u6ZKz9ua_GmS3sZai_2LGz73LTtVTfyxzL_3bcJudmG8NjXcEI1iJotmJN5ZTYHfMRnWIXWVdBY4gFQuHuEPcHTCXy/s200/IMG_0145.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">herbs and garlic, ready for cream</td></tr>
</tbody></table>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">After you have been stirring for about 35 minutes, taste for doneness. It should be smooth and creamy. At this point, remove from heat and strain the cream into the polenta, discarding the herbs and garlic. Add the cheese and stir together.</span></li>
</ul>
<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/AVvXsEj5WnpCplIB4JDt50tZHZV0gTLWhaxigGCa6PqzQn8ssGLT4QCaR5HGZNH_MfZaxRzmAnMyfmztwEIQPl_BUhyphenhyphendkU4anSzOwAh7jFtp6MJV_IzDlitCJHfZSQEyQEuopogwmmniTRXZ0Vq7/s1600/IMG_0152.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WnpCplIB4JDt50tZHZV0gTLWhaxigGCa6PqzQn8ssGLT4QCaR5HGZNH_MfZaxRzmAnMyfmztwEIQPl_BUhyphenhyphendkU4anSzOwAh7jFtp6MJV_IzDlitCJHfZSQEyQEuopogwmmniTRXZ0Vq7/s200/IMG_0152.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished polenta</td></tr>
</tbody></table>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Serve immediately. Any leftovers can be turned into a number of delicious dishes. I like to spread it out into a thin layer, refrigerate, and then fry wedges in a pan. Or, as mom just suggested since we have a lot left, use it for a polenta lasagna. I will post that recipe when we make it. Basically, I take thin layers of cooked polenta and alternate it with tomato sauce and meat sauce, and top it with parm. Another great winter meal!</span></div>
</div>
Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-38054857647139028872013-01-11T17:59:00.000-08:002013-01-11T18:11:18.627-08:00Soup!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvvFlINfRmcu-TpLE8Kiu9OHFaSDp1wDBfLrQxCyyIyxYgHIaf9chNYXKpO_nY6ZXK27wgUGEe0YYZQG0tmxD_HlaLCe837f1wcd9Vze64Tln42IbEb96ki5rR1t9cGOuz7uwbGhMuGmF/s1600/IMG_0110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvvFlINfRmcu-TpLE8Kiu9OHFaSDp1wDBfLrQxCyyIyxYgHIaf9chNYXKpO_nY6ZXK27wgUGEe0YYZQG0tmxD_HlaLCe837f1wcd9Vze64Tln42IbEb96ki5rR1t9cGOuz7uwbGhMuGmF/s320/IMG_0110.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">One of my favorite soups to make on a rainy day is Julia Child's Soup a la Victorine. However, Julia's version has a lot of extra steps that I tend to cut down, and my result is a really yummy, easy, and relatively quick soup. Once again, everything I needed was in the house already. Except for the eggplant. But there was frozen Wild Boar sausage from D'Artagnan, one of my favorites! Normally, I use regular Italian sausage, which is just as good, but if there's wild boar around, I'll use that instead. Or, for a lighter meal, I skip it all together. I had to run out to Walgreens anyway to pick up my cold medicine, so I went to Whole Foods too. And, I'm glad I did because I found what might be one of the last bags of white chocolate covered, peppermint encrusted, pretzel chips of the season!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYdKiyFQ8EOs36oZ1TnHuX2baCBr5Mge5SwQSQ9jOZPXawZHRDmU43R4-fdzUA_Q0YIpSCyI6OSbxRdbDGipVWRj0YPlu4kipFZrqdRDKnlcUXaIfQILaFQxKPg_wgi2iecgsO-epMj0c/s1600/IMG_0109.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/AVvXsEhBYdKiyFQ8EOs36oZ1TnHuX2baCBr5Mge5SwQSQ9jOZPXawZHRDmU43R4-fdzUA_Q0YIpSCyI6OSbxRdbDGipVWRj0YPlu4kipFZrqdRDKnlcUXaIfQILaFQxKPg_wgi2iecgsO-epMj0c/s200/IMG_0109.jpg" width="150" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Once again, I digress.... but see how pretty? Anyway, I came home and started on the soup. The great thing about this, is that it makes a big pot, enough for 6 people, and since I'm cooking for only 3, we have leftovers to freeze for a day that I don't feel like cooking. However, there is NO p-touch in this house. Can you believe it? My mother has yet to discover the wonders of labeling everything in sight. I feel that might change once she reads this. Or maybe I'll buy one for her. For now, a piece of masking tape with "soup" written on it will have to do for marking the jars that are about to go in the freezer.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">½ lb. Italian sausage</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups combination of sliced leeks and onions, or onions only, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 large cloves garlic, minced or mashed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">olive oil </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 bay leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">½ teaspoon thyme</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">½ teaspoon sage</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 jars Borlotti Italian beans, drained and rinsed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3-4 cups chicken stock</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A firm, shiny, 1 lb. eggplant (about 8 inches long and about 3 ½ inches at widest diameter </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 can San Marzano tomatoes, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pepper</span><br />
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<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Brown the sausage in a bit of olive oil in a soup pot. When mostly cooked, remove from pot and slice into rounds. Brown those a bit. Remove them to a plate.</span></li>
</ul>
<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/AVvXsEhvKlzxpJctoQdArIawLJxFUcvxoU0eVxtoSVilKUJVnEMJH6mqVQgtcMBOlDLCmKjJETBGFJl6AyXbB4CRq8WBW_1_hUsaITUZdLzvOR_VQeT0EMsLRRq5x5WhgDBswDwrGEe8vGl7BktR/s1600/IMG_0105.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvKlzxpJctoQdArIawLJxFUcvxoU0eVxtoSVilKUJVnEMJH6mqVQgtcMBOlDLCmKjJETBGFJl6AyXbB4CRq8WBW_1_hUsaITUZdLzvOR_VQeT0EMsLRRq5x5WhgDBswDwrGEe8vGl7BktR/s200/IMG_0105.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">browning sausage - yum!</td></tr>
</tbody></table>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">If there is a lot of fat from your sausage, drain some of it. If there is not a lot, add some oil to the pan. Sprinkle the leeks and onions with salt and cook slowly until tender and translucent. Add the garlic and cook 1 minute. Add the beans, herbs, and stock to cover. Bring to the simmer, partially cover the pan, and cook slowly for 1/2 hour or until the beans are tender. (Stir frequently). Sometimes, I will use dried cranberry beans and cook the soup in my pressure cooker. Both ways are equally delicious, and it just depends on what I I have on hand. </span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vsUz6EhDrFq4rD5Cmr_NBf2R-bj0NjoW-FeRd4ioR0A7aLvFQUnoBZttj5NIEPgNZkJGDCmpbMg-dgYtl_9QU4VCJHwXn-nY35xXJgUwhQAsJYx4CU3XuKkIlVcfYp_Qm_yxM7MWF_JE/s1600/IMG_0107.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vsUz6EhDrFq4rD5Cmr_NBf2R-bj0NjoW-FeRd4ioR0A7aLvFQUnoBZttj5NIEPgNZkJGDCmpbMg-dgYtl_9QU4VCJHwXn-nY35xXJgUwhQAsJYx4CU3XuKkIlVcfYp_Qm_yxM7MWF_JE/s200/IMG_0107.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">simmering it all together</td></tr>
</tbody></table>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Sauté the sausage in a separate pan, slice, and reserve.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Peel the eggplant and cut into ½ inch dice. Sauté in some olive oil pan till lightly brown.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Purée the soup in a food mill, and add the sausage, eggplant, and tomatoes and some of their juice to the pan.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Simmer 10-15 minutes</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve with a drizzle of good finishing oil.</span></li>
</ul>
<br />Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com1tag:blogger.com,1999:blog-4651466212573434239.post-35402821977693960322013-01-10T08:08:00.001-08:002013-01-10T08:08:28.223-08:00Yesterday's lunch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithEIMrvEWWxhWnEbMOVX0fb9MAthQy1Y1i-krpuoZntiOSMAvG9BvPWLd54gMZy4ztagga95AYVMbajYEkqv2nPaqNpO2qGJSY9uUDE4E_3VEJ-6r2kQ01NVDd71eZIOzV9QyRGhjuu1Q/s1600/IMG_0092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithEIMrvEWWxhWnEbMOVX0fb9MAthQy1Y1i-krpuoZntiOSMAvG9BvPWLd54gMZy4ztagga95AYVMbajYEkqv2nPaqNpO2qGJSY9uUDE4E_3VEJ-6r2kQ01NVDd71eZIOzV9QyRGhjuu1Q/s320/IMG_0092.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A follow-up on yesterday's risotto. Since there was some leftover, I decided to have it for lunch. However, leftover risotto isn't really that great heated up, and although I will eat it that way, it's even better if you have the time to turn it into something else. The most simple transformation is risotto cakes. All you need is your leftover risotto, and egg, and some breadcrumbs. And butter or oil to saute them in.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Leftover risotto</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">breadcrumbs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp butter or olive oil</span><br />
<br />
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Beat an egg in a medium sized bowl. Add the risotto and mix well. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Put breadcrumbs on a plate. Form risotto into patties (about the size of a burger, or smaller) and carefully place in breadcrumbs. Coat evenly with breadcrumbs.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Melt butter in skillet. When hot, saute risotto cakes on medium-high till browned on one side. Very carefully turn over and cook other side.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;">These are great on their own, or served with a nice salad. They are very delicate, and often fall apart, but still will taste yummy!</span>Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-43609586219166739182013-01-09T19:54:00.000-08:002013-01-10T07:56:46.341-08:00I hab a code id by dose<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sOztbOUGrRyFXpahom6gL_NrRsqTKPqfp5w31YUOhXygbEyWZynuZGse8Qtd0f1abRE2c_yA8r4K4Pd2TGcwF0hCMVWqWnZmTyAHh_HeYIkTjp0x0sLbbp8mtLQJwXThYuuMiTIh3TbW/s1600/IMG_0088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sOztbOUGrRyFXpahom6gL_NrRsqTKPqfp5w31YUOhXygbEyWZynuZGse8Qtd0f1abRE2c_yA8r4K4Pd2TGcwF0hCMVWqWnZmTyAHh_HeYIkTjp0x0sLbbp8mtLQJwXThYuuMiTIh3TbW/s320/IMG_0088.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Picked up a pesky little cold on the plane, so keeping the cooking simple for now. Simple and tasty. Luckily, mom has so much food in the house that I have yet to even think about going to the store. Yesterday, a package arrived with two frozen Poulet Rouge. If you've never heard of it, you're not alone. This is a special breed of chicken that is soooo tasty! The chickens that most Americans are familiar with are Cornish chickens. These birds have been bred to satisfy the demand for more breast meat. The result is an in-bred, weird chicken that behaves in a bizarre manner, including pecking at other chickens, and getting its head stuck sideways for no reason. You can simply snap the head back into alignment and the bird goes about on his merry way. Even most organic, free range, pastured, and otherwise politically correct birds are this breed. Big boobed chickens. While there is nothing showing that these chickens are in any way unhealthy to eat, the in-breeding freaks me out a bit. Yes, I generally eat them anyway because I'm not yet independently wealthy, but sometimes I wonder....</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">The Poulet Rouge Fermier (which in French, means red chicken) is what our grandmothers knew chicken to be. </span><span style="font-family: 'Trebuchet MS', sans-serif;"> It is a slow growing Heritage breed with thin skin and an elongated breast.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> There is a whole Label Rouge program in France certifying them... I won't go into that here. You can order them online from </span><span style="font-family: Trebuchet MS, sans-serif;">http://www.joycefoods.com/, or from Amazon. In the SF area, Riverdog farms grows these birds, but they are sometimes hard to find in stores. And they are not cheap. I found one at Avedano's a while back for $6/pound. At an average of 3lbs, that's an $18 chicken! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">But I digress. We put one of the chickens in the freezer, and set the other in the fridge to defrost for tonight. With some nice roasted potatoes and carrots, we had a delicious dinner in about an hour.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the chicken:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Poulet Rouge Chicken</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 lemon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">about 10 sage leaves</span><br />
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt chicken, inside and out. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Mix room temperature butter and chopped sage. Make a little pocket under the skin and put some of the butter between the breast and the skin. Rub the remaining butter all over the outside of the chicken. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cut up lemon and onion and put in cavity. Tie legs closed with kitchen twine.</span></li>
</ul>
<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/AVvXsEgCHcF361KHAAltP9UfQjHETFJYnJkZ0OGBaqRJ90Ld67HQ36cOSJ2DuAlMPd_U5snATwGl3Et9VFlNHHT7vRyTZl0j_evbg-MbT_sMawAPEHLiw4_Ki-CaLRCv5GILDScWVkMZaQvRm5Fw/s1600/IMG_0091.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHcF361KHAAltP9UfQjHETFJYnJkZ0OGBaqRJ90Ld67HQ36cOSJ2DuAlMPd_U5snATwGl3Et9VFlNHHT7vRyTZl0j_evbg-MbT_sMawAPEHLiw4_Ki-CaLRCv5GILDScWVkMZaQvRm5Fw/s200/IMG_0091.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All buttered up!</td></tr>
</tbody></table>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook at 450 in convection oven for about 15 minutes, then lower heat to 400 till done (about an hour…till temp in the thigh reaches 160).</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Let rest for 5 minutes</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzAB8dh5cUwM9hSwdguo2aJUfXKgQuNzmTWcwvg8UZfourOaIRoEKnruzrLTKuaAnLVWWUGtTHqLkrmHYO5Vb7FQgGHZ7QQIECSL9uMQKCO3g-DPqNgK8xq3uOvRkT4o_FvqmsWNVYz8Xb/s1600/IMG_0089.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzAB8dh5cUwM9hSwdguo2aJUfXKgQuNzmTWcwvg8UZfourOaIRoEKnruzrLTKuaAnLVWWUGtTHqLkrmHYO5Vb7FQgGHZ7QQIECSL9uMQKCO3g-DPqNgK8xq3uOvRkT4o_FvqmsWNVYz8Xb/s200/IMG_0089.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Resting chicken...ahhhh.....</td></tr>
</tbody></table>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">For potatoes and carrots:</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 lb red potato</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">3 carrots</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp Olive Oil</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp Rosemary, Fresh</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span></div>
</div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Peel and cut potatoes and carrots. Place in roasting pan. Toss with olive oil, salt, and rosemary.</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwis3ddCbI4FnwqtANnD6w0EJMsjKMJQGSnswtH6lgz9cYN1ldcVIDD5yiGaU9bvQ4GusL-nL5ud5unIz5mUuUr5mE26d-0XCvG_dNQYYhgkaJeOt2dhPjCMql-r1ZUOlQzJCAcxR-La9/s1600/IMG_0090.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwis3ddCbI4FnwqtANnD6w0EJMsjKMJQGSnswtH6lgz9cYN1ldcVIDD5yiGaU9bvQ4GusL-nL5ud5unIz5mUuUr5mE26d-0XCvG_dNQYYhgkaJeOt2dhPjCMql-r1ZUOlQzJCAcxR-La9/s200/IMG_0090.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes and carrots ready for the oven</td></tr>
</tbody></table>
<ul>
<li></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Roast the potatoes uncovered for about 45 min to 1 hour. (Just put in oven with the chicken) Stir the potatoes occasionally during the cooking time, cook until crisp, lightly browned and tender. </span></li>
</ul>
</div>
<br />Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com1tag:blogger.com,1999:blog-4651466212573434239.post-78772471359830422432013-01-08T19:37:00.000-08:002013-01-08T19:37:00.226-08:00New Year, New Efforts<span style="font-family: Trebuchet MS, sans-serif;">Here I am, once again in beautiful Potomac, MD. This time, I'll be spending almost 2 solid months here. My mission, which I have chosen to accept, is to help my parents prepare their house for moving and selling. This will involve room-by-room raiding, and donating or selling many things. It will also mean that I have time to cook every day, and hopefully update this blog every day. We'll see how that goes. Previous attempts have failed, but I have fresh energy this time!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I arrived last night, and was greeted by my mom's empanadas. Always a nice welcome after airplane food! Although I was able to travel in the first class cabin (thanks, Dad, for the miles!), and I was fed (sorry folks in the back), the food was mediocre, and I arrived quite hungry.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Tonight was my first night to cook, and since I have a bit of a sore throat and am a bit tired, I figured something simple was called for. I went with my go-to comfort food, Risotto. I decided to make it with peas, as we always have those in the freezer, and my dad contributed the idea of adding some sliced San Danielle prosciutto, since we had some on hand.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients: </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp butter, divided</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup chopped onion (1 small, or 1/2 large onion)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup Carnaroli or Arborio rice (I always use 1/3 cup per person, and since there were 3 of us...)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup dry white wine</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3-4 cups chicken stock</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup peas</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3-4 slices prosciutto</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup grated Parmigiano Regiano Cheese</span><br />
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</div>
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</div>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Heat the butter and olive oil in a heavy pot.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add the onion and saute until soft, about 5 minutes</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUALbAwUuwvtQXZjbPjnusOUom_sbw9abG4Kex9Q3s1ojc72mAQsPyamRMMYHm4JQ8j6leVPLJYgn_QAqrU1DbvGiaSTmYZqUkrXrQSSiZ7_HA9jVMV7usqNQqUoc31j4EQZ4WK6EjOplA/s1600/IMG_0072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUALbAwUuwvtQXZjbPjnusOUom_sbw9abG4Kex9Q3s1ojc72mAQsPyamRMMYHm4JQ8j6leVPLJYgn_QAqrU1DbvGiaSTmYZqUkrXrQSSiZ7_HA9jVMV7usqNQqUoc31j4EQZ4WK6EjOplA/s200/IMG_0072.jpg" width="150" /></a></div>
<div>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add the rice and stir to coat. Continue stirring occasionally for about 2 minutes.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXb3a8UzoclVxj_3WkabuavAHGIuQniFzcD0rp_oMVcdOZZ_gCSUM11W9wJ5p2cpdgNeaUMOHQ2-KN1P2U8DFGY8OxlT4pbOERovclvdOqfrzXV4XnfX9m0wNB4EiVI8tyiovwoqceOl-/s1600/IMG_0073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXb3a8UzoclVxj_3WkabuavAHGIuQniFzcD0rp_oMVcdOZZ_gCSUM11W9wJ5p2cpdgNeaUMOHQ2-KN1P2U8DFGY8OxlT4pbOERovclvdOqfrzXV4XnfX9m0wNB4EiVI8tyiovwoqceOl-/s200/IMG_0073.jpg" width="150" /></a></div>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add the wine and cook till it is absorbed.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Begin adding the stock, about 1/2 to 1/4 at a time, stirring frequently. When it begins to be absorbed, add more stock, never allowing it to get too dry. Keep rice at a low-medium simmer.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBtfYmFj1wfQhAiWHuMiA_vkQiiqii0sJaHDgGnHFU61qLK4xGNCHPTrPLWK4m2SYFsZH-IFAdR7MQ7XfWIQNmA102oc3P9OMKJLML3rVAbsMzBzgU0ag2G2Ki8rsVxdSTI0l7KtrstCF/s1600/IMG_0074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBtfYmFj1wfQhAiWHuMiA_vkQiiqii0sJaHDgGnHFU61qLK4xGNCHPTrPLWK4m2SYFsZH-IFAdR7MQ7XfWIQNmA102oc3P9OMKJLML3rVAbsMzBzgU0ag2G2Ki8rsVxdSTI0l7KtrstCF/s200/IMG_0074.jpg" width="150" /></a></div>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">After rice has been cooking for about 15 minutes, add the peas and prosciutto.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7o30hqXvFVmXlC7LohB7gOzOWb_lLHbvQvPayz9MbKmLbcyDqteZEerbjyl84zTF_C90TKB8SxfzOAEd2etb7cNsQCYMZvZBnaOwvm4HZzM5_xByfhFrdVRXcCewuxAWbLm3JKwhjAHE/s1600/IMG_0077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7o30hqXvFVmXlC7LohB7gOzOWb_lLHbvQvPayz9MbKmLbcyDqteZEerbjyl84zTF_C90TKB8SxfzOAEd2etb7cNsQCYMZvZBnaOwvm4HZzM5_xByfhFrdVRXcCewuxAWbLm3JKwhjAHE/s200/IMG_0077.jpg" width="150" /></a></div>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Continue to cook until al dente, about 5 more minutes for Arborio, a bit longer (up to 30 minutes total) for Carnaroli.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">When the rice has become creamy, and tastes done, remove from heat and add the cheese and the remaining butter.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Serve immediately with grated cheese to pass at the table.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfgbhyphenhyphenPpVEt91lmo8K6cqzmU4HBeGe-xFD6dvsZKj5u8vWGOWYq2nZkempLZuU3x0YssguOwgw6skqh8V9PxJ5Z_J58LHdyNe7M2cXCf2BRzMqb4K0ww6bl6MEql8BUWRyv51P2lYXdDW/s1600/IMG_0078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfgbhyphenhyphenPpVEt91lmo8K6cqzmU4HBeGe-xFD6dvsZKj5u8vWGOWYq2nZkempLZuU3x0YssguOwgw6skqh8V9PxJ5Z_J58LHdyNe7M2cXCf2BRzMqb4K0ww6bl6MEql8BUWRyv51P2lYXdDW/s320/IMG_0078.jpg" width="240" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">You can make Arancini or Risotto cakes in the unlikely event that you have leftover rice. Recipes to follow!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com1Potomac, MD, USA39.0181651 -77.20859139999998938.9194701 -77.369952899999987 39.1168601 -77.047229899999991tag:blogger.com,1999:blog-4651466212573434239.post-62101277731821737642012-04-05T18:55:00.002-07:002012-04-05T19:00:03.077-07:00Homemade pasta<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/AVvXsEh3aWgu0BpcioJr2rcwMIEu9blOvd9RT5aHmeAM2H6EOH612sbwN5ueO1wHBFoTV7fyZCJ2g1HqMjeDbzcQokRxNUPDFo-_RmgcYv0kH-hppKPLZdRXjw88jX4Z6TTWGIAWEbmw0MrBYSVA/s1600/pasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3aWgu0BpcioJr2rcwMIEu9blOvd9RT5aHmeAM2H6EOH612sbwN5ueO1wHBFoTV7fyZCJ2g1HqMjeDbzcQokRxNUPDFo-_RmgcYv0kH-hppKPLZdRXjw88jX4Z6TTWGIAWEbmw0MrBYSVA/s200/pasta.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fettucini hanging on the drying rack</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I've had a butternut squash sitting around, and have had thoughts of turning it into ravioli for a while now... so last Sunday, I had some time and decided it was pasta day. Making pasta from scratch is really quite easy, and even easier with a Kitchen Aid, or other brand of stand mixer. I used to have a manual pasta roller, which worked great, but I felt like I needed three hands. The roller attachment on the stand mixer is great because it turns the rollers for you, freeing up one hand so that you can hold the pasta with two. You just need some time, because the dough has to rest, and it takes a little while to roll out and form the raviolis. Here's the recipe I used this time for the pasta. I normally use only white flour, but tried this with semolina, and I really liked both the texture and the flavor. I had a lot of pasta, so I made half into ravioli, and half into fettucini, which we ate the next day with a simple tomato sauce.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 21px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 21px;">2 1/3 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup semolina flour<o:p></o:p></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp. salt<o:p></o:p></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tbs. olive oil<o:p></o:p></span><br />
<div class="MsoNormal" style="line-height: 16.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 eggs<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbs. water, plus more as needed</span></div><div class="MsoNormal" style="line-height: 16.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"></div><ul><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In the bowl of a stand mixer fitted with the flat beater, combine the all-purpose and semolina flours, salt and olive oil. Beat on low speed just until combined, about 30 seconds. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a small pitcher or other pourable container, whisk together the eggs and water. With the mixer on low speed, slowly drizzle in the egg mixture and beat until the flour has been absorbed into the egg mixture, about 2 minutes. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stop the mixer and, using your hands, squeeze a small amount of dough into a ball. It should be moist enough to hold together but not sticky; if it is too dry, add more water, 1 tsp. at a time. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Transfer the dough to a work surface and shape into 4 balls. Wrap separately with plastic wrap, then flatten each ball into a disk. Let stand at room temperature for at least 30 minutes or up to 2 hours. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Attach the pasta roller to the mixer. Unwrap 1 dough disk and dust lightly with all-purpose flour. Using a rolling pin, roll out the dough into a rectangle about 1/4 inch thick and no wider than the pasta roller. Roll the dough through the rollers once at the widest setting, then lay the pasta on the work surface and fold it into thirds. Repeat the process 2 more times, rolling out the dough, rolling it through the rollers at the widest setting, and folding it into thirds each time. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Now thin the dough by rolling it through the rollers at the second-to-widest setting. Repeat, setting the rollers one notch narrower each time, until the desired thinness is reached. (For the ravioli I go pretty thin, 7 or 8 on the dial. For fettucini or spaghetti, I stop at 6) </span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Transfer the dough to a baking sheet, cover loosely with plastic wrap and roll out the other dough disks, covering them as you roll them out so they don't dry out. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Next, fill the ravioli. (recipe for the squash filling follows, but you can make hundreds of different fillings - just fill them with whatever you like!) This can be done by hand, with the attachment sold with the mixer, or with a ravioli press (see photo - that's what I did). If you're filling them by hand, spread one sheet of pasta out, place spoonfuls of filling in little mounds along one long side, leaving about 1/2" border on the bottom edge and at least 2" on the top edge, and spacing them about 1/2" or more apart. Fold the long side of the pasta over the filling, and press as much air out of each individual mound as you can. Cut in between the mounds with a knife or a ravioli cutter. If using a knife, crimp the edges with a fork to help seal the pasta. For the ravioli press like the one I used, you lay a sheet of pasta on the metal part, use the plastic to press down on it and create little pockets, then fill the pockets, top with another sheet of pasta, and use a rolling pin to seal the edges. Very fun contraption! </span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Spread the filled raviolis on a well floured baking sheet, dust with a little more flour, and cover with a clean kitchen cloth till you're ready to cook them. If you have extras, spread them out on a baking sheet, freeze them, and then transfer them to a plastic bag. They will keep in the freezer for a few months. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you're making a different kind of pasta, attach a pasta cutter to the mixer and cut the pasta into the desired shape, or you can cut it by hand. I have this handy pasta drying rack to hang it on so it can dry, but you can even hang it over the door of a cupboard that has a kitchen towel draped over it. The dried pasta can be kept in the refrigerator for a week.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">To cook, place in a large pot of boiling salted water - fresh pasta will cook very quickly, just a couple of minutes after the water returns to a boil.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serve with your favorite sauce. For the ravioli, I made a sauce with shallots, some cognac, reduced, added some cream, reduced that a little and wilted in some savoy spinach. </span></li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcUB0Hxe7BMKl7IaIC9wnTQvjsKY4J2LgpBdYc9f4XzhYgEOJILhm6deMT3QT7qIMZ_U8aWgnYcB9UrCX_ZK623myVSNnTMs9WTSorVfbLfBdAR1-PGbYClb2xyhllCB8-rH3vkZuRWQu/s1600/ravioli.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcUB0Hxe7BMKl7IaIC9wnTQvjsKY4J2LgpBdYc9f4XzhYgEOJILhm6deMT3QT7qIMZ_U8aWgnYcB9UrCX_ZK623myVSNnTMs9WTSorVfbLfBdAR1-PGbYClb2xyhllCB8-rH3vkZuRWQu/s200/ravioli.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filled raviolis waiting to be cooked!</td></tr>
</tbody></table><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/AVvXsEizJAwFW-0Mxx8Rp4roWWq3qx4Vwta1C3aBaLnwi1IBJj8yOfmsEZxt78U6IYWwkknyEsDJCyNOzoN9WmpwZfGgwGCX7p5HcdH-4G0pjaae2MFAtOtgp9dny6N1bS5AuWcUz_5jTHWjwkLb/s1600/ravioli+press.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJAwFW-0Mxx8Rp4roWWq3qx4Vwta1C3aBaLnwi1IBJj8yOfmsEZxt78U6IYWwkknyEsDJCyNOzoN9WmpwZfGgwGCX7p5HcdH-4G0pjaae2MFAtOtgp9dny6N1bS5AuWcUz_5jTHWjwkLb/s200/ravioli+press.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ravioli press</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here's what I did for the squash filling.</span></div><div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 butternut squash</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 stick butter, melted</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp sage, finely chopped</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp fennel seeds, toasted and ground</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp salt</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ tsp pepper</span></div><div><span style="font-family: Arial;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial; font-size: 12pt;"><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 400°</span></span></li>
<li class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Cut squashes in half and place cut side up on a baking sheet. Use a ring of aluminum foil to help keep level if necessary. </span></span></li>
<li class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Combine melted butter, sage, fennel seeds, salt and pepper, and brush on to cut side of squash.</span></span></li>
<li class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Roast for about one hour, till squash is very tender.</span></span></li>
<li class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Allow to cool slightly, then scoop out flesh of squash and puree in food processor. Taste for seasoning.</span></span></li>
</ul><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Oh, and a bonus, after I scooped the seeds out of my squash, instead of throwing them out, I cleaned any squash flesh off of them, spread them on a baking sheet, sprinkled with a little salt, and tossed them in the oven for about 20 minutes - great snack!</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RUmHlcNXmJy1VEhVJO1OiSPaewXSFPIVRXwnhMiA9xIl_9K85FY1mZ2i4Zp6LSbCdg4XvPp3mQ_GMrfpJegw60Nt_1psqZNsQbNzVpadtVh_QxldazSM5rCMpIAmLdYo64ZWAPTnE_u2/s1600/squash+seeds.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RUmHlcNXmJy1VEhVJO1OiSPaewXSFPIVRXwnhMiA9xIl_9K85FY1mZ2i4Zp6LSbCdg4XvPp3mQ_GMrfpJegw60Nt_1psqZNsQbNzVpadtVh_QxldazSM5rCMpIAmLdYo64ZWAPTnE_u2/s200/squash+seeds.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toasted squash seeds</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></div></span></div>Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-18713249756054878602011-12-14T13:57:00.000-08:002011-12-14T13:57:39.937-08:00Gingersnaps!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOmPAbg8nWJ8R7e3HV-p0XBz4d7_hvUkUwzjICManESD09FlzPrFgkO3lf0emSD__HCbc2XLbqgRL6o4fdum2tagpMKZeQtoWT0fnYxja_oU3aFXBOBU2JS7m5olXx66E-Vkl5i3h6PmT/s1600/gingersnaps2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOmPAbg8nWJ8R7e3HV-p0XBz4d7_hvUkUwzjICManESD09FlzPrFgkO3lf0emSD__HCbc2XLbqgRL6o4fdum2tagpMKZeQtoWT0fnYxja_oU3aFXBOBU2JS7m5olXx66E-Vkl5i3h6PmT/s200/gingersnaps2.jpg" width="200" /></a></div><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">I don't bake much. But for some reason, around Christmas, I feel the urge to get in the kitchen. The other night, I decided to make some gingersnaps. They came out pretty well, although I think they could be even more ginger-y. A coworker suggested fresh ginger, which I just might try next time - yes, there will be a next time, as they are almost gone already!</span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">3/4 cup unsalted butter</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 cup packed brown sugar (most recipes call for dark, but all I had on had was light, so that's what I used)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup unsulphured molasses</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 large egg</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp vanilla</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 cups flour</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp baking soda</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tsp ground ginger</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp crystalized ginger</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp ground black pepper</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp allspice</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Sugar for coating (about 1/2 cup is enough)</span><br />
<ul><li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Mix all dry ingredients in a medium size bowl and set aside.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Combine sugar and butter in the bowl of a stand mixer and mix about 2-3 minutes, till well incorporated. Scrape down sides of bowl. </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Add molasses, egg, and vanilla, and beat until light and fluffy.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Incorporate flour mixture on very slow speed and mix until just combined.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Place bowl in refrigerator for about 1 hour so dough is easier to handle.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Preheat oven to 350.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Roll dough into 1" diameter balls, or use a small scooper (this way your hands will not get all sticky!)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Drop balls into small bowl of sugar and roll around to coat.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Place on silicone baking sheet, or parchment paper, on a cookie sheet.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Bake for about 12-15 minutes (I took mine out at 12 so that they were still a little soft - leave them in longer for a crunchier cookie)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Cool on a wire rack</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">EAT!</span></li>
</ul><span style="font-family: Verdana, sans-serif; font-size: x-small;">*note - I returned the bowl of dough to the fridge in between batches to keep it from getting too sticky.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8M_XRTkUy24GGa_Acu2zabT20Xn89OVNzt-0Tih8FcoT99CQbPZwaJMQUDKJhMWhnMBhO1DxpfpVkPwczOFQog6mMgyOaa9Rwd74DLPhZb3ix9W8vJRzdpeUUgRDfcmhB1-dnuTVYrtxm/s1600/gingersnaps1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8M_XRTkUy24GGa_Acu2zabT20Xn89OVNzt-0Tih8FcoT99CQbPZwaJMQUDKJhMWhnMBhO1DxpfpVkPwczOFQog6mMgyOaa9Rwd74DLPhZb3ix9W8vJRzdpeUUgRDfcmhB1-dnuTVYrtxm/s200/gingersnaps1.jpg" width="160" /></a></div>Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-57521068560420626472011-11-07T17:24:00.000-08:002011-11-07T17:24:43.175-08:00Crackers<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/AVvXsEhl5UirhjzyklDP91j4XRqgdr7ywKKOHzEb6VUTBn_B9EV8rBy5lA5dajQu4lupbeUofjfGwXE-3nnqrdVBEcdnIOl_sqYY5GR3JdL0sAt4PE73lCasu816U2hKRzQyMzT-anMpU1qYF71d/s1600/crackers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5UirhjzyklDP91j4XRqgdr7ywKKOHzEb6VUTBn_B9EV8rBy5lA5dajQu4lupbeUofjfGwXE-3nnqrdVBEcdnIOl_sqYY5GR3JdL0sAt4PE73lCasu816U2hKRzQyMzT-anMpU1qYF71d/s320/crackers.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parmigiano Rosemary Crackers</td></tr>
</tbody></table>I have recently discovered the joy of making crackers at home. Worried that I was eating too much processed food and too many salty snacks, I set out to find a recipe for homemade crackers. I found one that tasted good, but was missing that crunch of a store bought cracker. Then I found these on a blog - I could not believe how easy they were, and how crispy they turn out - just like a real cracker! I've made some slight adjustments, and have tried several versions with different things added. For the ones I made last night, I added some grated parmigiano reggiano, chopped fresh rosemary, and cracked black pepper to the dry ingredients. For a Spanish themed dinner, I made some sprinkled with Spanish Pimenton before baking. They are sooooo yummy! Here's the basic recipe - I usually cut it in half because it really makes a lot.<br />
<br />
1 1/2 cups semolina flour<br />
1 1/2 cups all-purpose flour<br />
1 tsp kosher salt<br />
1 cup warm water<br />
1/3 cup olive oil<br />
<br />
Whisk together the flour and salt (and any other dry ingredients you want to add for flavoring) in the bowl of a stand mixer fitted with a dough hook. Add the water and olive oil. Mix at medium speed for about 7 minutes (or knead by hand if you don't have a stand mixer). Dough should not be sticky, but not too dry either. It will feel a bit like a pizza dough. Divide the dough into 8 balls, coat each ball lightly with olive oil, cover, and let rest for about an hour.<br />
<br />
Heat oven to 450. Flour a cutting board or other surface (I simply use my granite counter top). Take one of the dough balls and flatten out into a disc. Run through a pasta machine on setting number 1 (if you don't have a pasta machine, you can just roll out the dough, but try to get it as thin as you can - about 1/16 of an inch). Continue to pass through the pasta machine until you get to number 3 or 4. I have a great pasta attachment for my stand mixer - makes the rolling much easier than a manual machine because it leaves both hands free to handle the dough. Once you have a very thin sheet, add any additional toppings you wish to add (I usually use a flaked sea salt), prick all over with a fork to prevent puffing up of the dough, cut into squares, rectangles, or whatever shapes you want. I use a ravioli cutter to give them a fun edge, but you can just use a knife, a pizza cutter, whatever. Carefully transfer to a floured baking sheet, or a baking sheet lined with a Silpat liner. Bake for about 8-10 minutes. Watch them carefully, as they can go from golden to burnt very quickly. When they are a beautiful golden brown, remove from the oven and transfer to a cooling rack. They will cool down very quickly - usually by the time your next batch is done baking.Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com1tag:blogger.com,1999:blog-4651466212573434239.post-87102475293046789522011-11-07T16:59:00.000-08:002011-11-07T16:59:52.542-08:00Back again!!So much has happened since I last posted here. One big change is my new job - I'm now working for <a href="http://www.veritablevegetable.com/" target="_blank">Veritable Vegetable</a>, the nation's oldest Organic Produce Distributor. As you can imagine, this has given me access to all sorts of wonderful produce. I'm organizing my life in many ways, and one of those is to try again to post regularly on here and make this into something.... so here we go. <br />
<br />
One thing that I was thrilled to find at work were these - fresh Cranberry Beans. I've often used the dried or canned variety, but had never even seen them fresh like this. So I recently brought a bunch home and made a soup.<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/AVvXsEg88PPVe-5OKo73Iknyf9vMd3cr-WV3YE1er5WRsU6FeKcJUNuvJqLRyb1AMiEzn820lqXshTgTLGXiRul7WMvepuy0dVRdRP-TRf8J2Pz0jC67xPdv_6M6EBcvryjyMRTiM_3zh1qPlROR/s1600/cranberry+beans+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88PPVe-5OKo73Iknyf9vMd3cr-WV3YE1er5WRsU6FeKcJUNuvJqLRyb1AMiEzn820lqXshTgTLGXiRul7WMvepuy0dVRdRP-TRf8J2Pz0jC67xPdv_6M6EBcvryjyMRTiM_3zh1qPlROR/s200/cranberry+beans+1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cranberry Beans in their pods</td></tr>
</tbody></table>I sat down with this bowl full of beans, and an empty bowl, and the Food Network on TV. Much like shelling peas, you just snap one end and expose the pretty beans inside:<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbNp1WFeSp7zv1KikmOPuJ72_Y0_xIR89j5J_KbT3UfzB75ntqTSAumaKstF28S_-r4fjmrE9rLJttwRZJJj_2Qye8Eq-ofWp2ii8Qyh57886dEAY50OLRmQnuvBsuK5JAsTMkUc9gWYv/s1600/cranberry+beans+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbNp1WFeSp7zv1KikmOPuJ72_Y0_xIR89j5J_KbT3UfzB75ntqTSAumaKstF28S_-r4fjmrE9rLJttwRZJJj_2Qye8Eq-ofWp2ii8Qyh57886dEAY50OLRmQnuvBsuK5JAsTMkUc9gWYv/s200/cranberry+beans+2.jpg" width="151" /></a></div><div>After an episode of Anne Burrell, here's what I ended up with - about 4 cups of shelled beans.</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/AVvXsEiI1I6bwcWFUm8NZwiu10_LEOaFAdJkA_JRkiXYFWd0wZ_gNvro_G9bqm-ivk1Hx6qIft-cpeTY13K1a8AOAXzP_uU7tsCRVa-xiTF6SYUw9JEO97uw4khwuOtFhoDjqP6yhKHGsvAKyLFb/s1600/cranberry+beans+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1I6bwcWFUm8NZwiu10_LEOaFAdJkA_JRkiXYFWd0wZ_gNvro_G9bqm-ivk1Hx6qIft-cpeTY13K1a8AOAXzP_uU7tsCRVa-xiTF6SYUw9JEO97uw4khwuOtFhoDjqP6yhKHGsvAKyLFb/s200/cranberry+beans+3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shelled beans</td></tr>
</tbody></table>Unfortunately, after cooking they loose their unique coloring, but the creamy texture more than makes up for this. So then it was time to start the soup. With no real recipe to go by, here's what I did:<div><br />
</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/AVvXsEjcjh9o_MEqYxrOmVkbyLhIal50Kyh8kHY_qiLB2874W4490JadxQdRQQ8JsI7Uthzn4_MZpqdrpjE3PRz6_ZK5oUv1TzttnV1nV7wwxgq9lfvyRrLKtNHjL0Iyy7qVBhY0JTtX-JldAF1t/s1600/mirepoix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjh9o_MEqYxrOmVkbyLhIal50Kyh8kHY_qiLB2874W4490JadxQdRQQ8JsI7Uthzn4_MZpqdrpjE3PRz6_ZK5oUv1TzttnV1nV7wwxgq9lfvyRrLKtNHjL0Iyy7qVBhY0JTtX-JldAF1t/s200/mirepoix.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mirepoix</td></tr>
</tbody></table><div>All of my soups start with a mirepoix (2 parts chopped onion, 1 part chopped celery, 1 part chopped carrots) and a large, heavy soup pot. My favorite is a 5 1/2 quart Le Creuset that I got for my birthday one year. Heat a couple of tablespoons of olive oil in the pot, add the mirepoix, a little bit of salt, and cook until soft, about 8-10 minutes. Then I added the shelled beans, about 1/2 can of chopped San Marzano tomatoes (I had some leftover from the previous night's dinner) and about 4 cups of chicken stock, and a sprig of sage. Oh, and I tossed in some parmesan cheese rinds that I had in the fridge. Bring to a boil, then reduce to a low simmer. No salt at this time because it can make the skins of the beans tough. I cooked the soup for a couple of hours, occasionally adding more water if the level got too low. Once the beans were super tender and all the flavors had time to really come together, I decided to add some Rainbow Chard that I had in the fridge. After washing, I cut out the stalks and chopped them up - added to the soup and cooked for about 10 minutes. Then I chopped up the leaves and added them and cooked for 5 more minutes. Then season the whole thing with salt and pepper, ladle into bowls, and drizzle with some good quality olive oil. Here's the finished product. This made enough for dinner that night, dinner for me and Creg the next night, and another night, and one more serving in the freezer (how much is that total? 6?) Of course, we accompanied the soup with grilled cheese sandwiches, which I did not photograph.</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/AVvXsEi3tiU-jhhKc4A5aanDZsau3HRjIqGDAogxHwzbT82_V6nA5AMSyaJJKoNq9TMM8p9rbJCbi7GIrUCki_6_RQtLgl1se-mMH4MiItvFwEjHrDgcQDlQBO7yEn3G6VJyMkPjG6_EtT9qMHhi/s1600/cranberry+bean+soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tiU-jhhKc4A5aanDZsau3HRjIqGDAogxHwzbT82_V6nA5AMSyaJJKoNq9TMM8p9rbJCbi7GIrUCki_6_RQtLgl1se-mMH4MiItvFwEjHrDgcQDlQBO7yEn3G6VJyMkPjG6_EtT9qMHhi/s200/cranberry+bean+soup.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cranberry Bean Soup</td></tr>
</tbody></table>Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-30929233430173220422010-08-05T21:39:00.000-07:002010-08-05T21:39:09.735-07:00Tortilla Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_ajtw9ZgiTbYWvKKMZHoj37GZVkNJrLDQPZVYne9R6_D-kin1pkbFYEHUkiLv_L7A2aohUsteHhG-CRDNSekb5JyNwpUtmyVEM8kgVpZ836ARM5wtoFm07TTwvdmeb1FP3hEPNuaSdT7/s1600/tortilla+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_ajtw9ZgiTbYWvKKMZHoj37GZVkNJrLDQPZVYne9R6_D-kin1pkbFYEHUkiLv_L7A2aohUsteHhG-CRDNSekb5JyNwpUtmyVEM8kgVpZ836ARM5wtoFm07TTwvdmeb1FP3hEPNuaSdT7/s320/tortilla+soup.jpg" /></a></div><span class="Apple-style-span" style="color: #990000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #990000;">For the last two weeks, I was fighting off a cold, and yesterday I lost the battle. So when I got home from work today, I whipped up a batch of spicy tortilla soup. Felt like I needed more than a traditional chicken soup. Here's what I did.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">2 tbsp olive oil</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 onion, finely chopped</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 carrot, finely chopped</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 stalk celery, finely chopped</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">3 cloves garlic, minced</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 tbsp chipotle chili powder</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 tbsp ancho chili powder</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 tbsp tomato paste</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 zucchini, diced</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 cup frozen corn</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 can stewed tomatoes (check labels - some have high fructose corn syrup)</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">6 chicken thighs, seasoned with salt and pepper</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">8 cups chicken stock or water, or combination of both</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">Salt</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 avocado</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">tortilla chips</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">Mexican crema</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></span><br />
<br />
<ul><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">saute onions, carrot, celery, and garlic in olive oil in a heavy soup pot till soft, about 8 minutes. </span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">add chipotle and ancho chili powders, and tomato paste and cook about a minute.</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">add zucchini, corn, tomatoes, chicken, and stock. season with salt</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">bring to a boil, reduce to simmer, and cook for about 45 minutes.</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">remove chicken thighs, shred meat, and return to pot</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">ladle into bowls and garnish with tortilla chips, avocado, and Mexican crema.</span></span></li>
</ul>Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com2tag:blogger.com,1999:blog-4651466212573434239.post-77392354630976029332010-08-01T20:51:00.000-07:002010-08-07T23:11:49.391-07:00Coconut Curry Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikhhoej0ZrDat-hahlFvGQFlmIyDuiJsyFP_Zyjpxrwpficq74dXw_uKpkmog_zLu6hTBGB_N5jlDUC16mhWkZow3TbPqO9lgRSYiw13TGRK7EwiYQKWA_Mc-lSPr6gLLjPNl20hNC_ZBO/s1600/coconut+curry+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikhhoej0ZrDat-hahlFvGQFlmIyDuiJsyFP_Zyjpxrwpficq74dXw_uKpkmog_zLu6hTBGB_N5jlDUC16mhWkZow3TbPqO9lgRSYiw13TGRK7EwiYQKWA_Mc-lSPr6gLLjPNl20hNC_ZBO/s320/coconut+curry+chicken.jpg" /></a></div><span class="Apple-style-span" style="color: #990000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #990000;">The other night, I made a tilapia "en papillot" with some coconut milk instead of wine. Came out really well... but I forgot to take a photo! So, I had about 3/4 of a can of coconut milk leftover and decided to try and make a coconut curry chicken. Been on this Indian food kick lately.... it came out pretty well for a first attempt, and I have a bunch of leftovers to take to lunch this week! Here's my "rough" recipe.</span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">1 tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 onion, finely chopped</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 tbsp fresh grated ginger</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">3 cloves garlic, minced</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">6 boneless skinless chicken thighs, cut into bite size cubes.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">2 tbsp curry powder</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 tbsp red curry paste</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 cinnamon stick</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">4 dry red chiles</span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">2 potatoes, cut into 1" pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">3/4 (or 1) can coconut milk</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 28 oz. can tomatoes, chopped</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">water or stock as needed</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">salt</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">pepper</span></span><br />
<br />
<ul><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">Heat olive oil in a wide heavy skillet. Add onion and saute until soft, about 10 minutes. Add ginger and garlic and cook another minute or two.</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">Add chicken to skillet and brown over high heat.</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">Add curry powder, paste, cinnamon and chiles and cook for about a minute.</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">Add potatoes, coconut milk, tomatoes, and extra water or stock if it seems like it needs more liquid. Season with salt and pepper.</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">Simmer until chicken and potatoes are cooked through, about 20 minutes. Serve with plain or </span></span><a href="http://valeriesfoodramblings.blogspot.com/2010/08/coconut-rice.html"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">coconut</span></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;"> rice.</span></span></li>
</ul>Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0tag:blogger.com,1999:blog-4651466212573434239.post-67793806076481452532010-08-01T20:47:00.000-07:002010-08-01T20:58:38.233-07:00Coconut Rice<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #990000;">This simple, tasty rice is a great side dish for Indian food (see my </span><a href="http://valeriesfoodramblings.blogspot.com/2010/08/coconut-curry-chicken.html"><span class="Apple-style-span" style="color: #990000;">Coconut Curry Chicken</span></a><span class="Apple-style-span" style="color: #990000;"> recipe).</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #990000;"><br />
</span> </span><br />
<br />
<span class="Apple-style-span" style="color: #660000;">olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">2 cups basmati rice</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">1 14 oz. can coconut milk</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">6 oz. water</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">salt</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">4 scallions, thinly sliced</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">toasted sliced almonds</span></span><br />
<br />
<ul><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">Heat oil in pan. Add rice and toast for about 3-4 minutes.</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">Add coconut milk, water and salt. Bring to a boil, reduce to simmer, cover and cook for 20 minutes.</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">Remove lid, fluff with fork, and add scallions. Cover for another 5 minutes</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #660000;">Serve topped with sliced almonds</span></span></li>
</ul>Valerie Jacksonhttp://www.blogger.com/profile/03866310619870468159noreply@blogger.com0