tag:blogger.com,1999:blog-43737812380003063472023-11-15T22:44:05.721-08:00Spice MonkeyPocketmousehttp://www.blogger.com/profile/06775802115244730640noreply@blogger.comBlogger126125tag:blogger.com,1999:blog-4373781238000306347.post-5479884500556273742021-07-24T21:23:00.002-07:002021-07-24T21:26:20.558-07:00Sichuan Sweet and Sour Cabbage <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTbX97oyVdgejME44ZvBMBm71DXig0tj9q3XvofhrgUkj9Su6h26loMGhPH9w6dAVKnAL2FL9PatUaVE1C5m76VVfQciQKFrvC1jZT2sZvOxOvjUvehyphenhyphenz_c4RBtCpt2znQ-D_my9UgAI4/s2048/IMG_5910.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTbX97oyVdgejME44ZvBMBm71DXig0tj9q3XvofhrgUkj9Su6h26loMGhPH9w6dAVKnAL2FL9PatUaVE1C5m76VVfQciQKFrvC1jZT2sZvOxOvjUvehyphenhyphenz_c4RBtCpt2znQ-D_my9UgAI4/s320/IMG_5910.jpeg" width="320" /></a></div>I love a good head of cabbage. Who doesn't? Ah yes, those who get giant heads of cabbage week after week in their CSA box. Been there, done that. I wish I knew this recipe back then. This is a variation of a dish that I "discovered" in a local Chinese restaurant specializing in Chengdu/Sichuan Cuisine. <p></p><p>2020: the year where I learned to cook several new cuisines including Chinese. This dish is a work in progress, but here's the last version that got as close as it was going to get. I never measure things, so all of the measurements are guesstimates. Let your eyes, tongue, and nose guide you. <br /></p><p>Use a wok if you have one. I don't, but I use a cast iron skillet (10" or 13") for all my stir-frying. <br /></p><p>Serves 2-4 (Depends if this is a side dish or main and also on the head of cabbage you have)</p><p>Ingredients</p><div style="text-align: left;">Cabbage - 1-2" large pieces, whatever you fancy. About 4-6 cups. Try and separate out each layer. Leave the rib in, the crunch is lovely. </div><div style="text-align: left;">Garlic - 6 cloves, slices</div><div style="text-align: left;">Red Sichuan peppercorns -1 tbsp (or more)</div><div style="text-align: left;">Dry Red Sichuan Chilli pepper - 1-2 </div><div style="text-align: left;">Neutral oil (I use avocado) - 1 tbspn</div><div style="text-align: left;">Green onions for garnish<br /></div><p>Sauce</p><div style="text-align: left;">Soy sauce - 1/4 cup<br /></div><div style="text-align: left;">Vinegar, distilled or black - 1-3 tbsp (adjust according to taste)<br /></div><div style="text-align: left;">Sugar - 1-4 tsp (adjust according to taste)<br /></div><div style="text-align: left;">Corn starch - 1-2 tsp</div><div style="text-align: left;">Mix the sauce components except corn starch. Once it is to your liking, add the corn starch powder and mix until it's dissolved. </div><p> Method</p><p>1. Heat up the pan on medium high and add oil. Once it's heated, add the sichuan pepper corns. Saute for about 1 minute and remove from the oil. You want the oil flavored but if the peppercorns burn, it turns the whole dish bitter. </p><p>2. In the spiced oil, add garlic and dried red chilli pepper. Saute for 30 seconds and then add the cabbage. </p><p>3. Cook for a 3 mins or so. You want it slightly under done because you still have to cook it for a couple more minutes with the sauce added. Stir the sauce and add to the pan with the cabbage. Keep stirring as the corn starch starts to thicken up the sauce and coat the cabbage. If you need to thin in out, you can add some water at this point. </p><p>4. Once cooked, add scallions at the top and serve with hot jasmine rice. <br /></p>Pocketmousehttp://www.blogger.com/profile/06775802115244730640noreply@blogger.com1tag:blogger.com,1999:blog-4373781238000306347.post-78382441293144715422012-01-19T23:13:00.000-08:002012-01-19T23:44:09.040-08:00Cabbage with turmeric<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNAgEAiZ_r2D4oEMsA1WKwO5W56Q1bKaHaKLTwogVtY_8SIVmVuaM02740qZELIAUhzTkGyx-4jFHpj3MmmSaOBC1k24VT8tjp0mSeFFHW0ekjLmNWDu6OOyl_Ak2F8z9gjRwGuZZQ6cS/s1600/DSCN8536.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNAgEAiZ_r2D4oEMsA1WKwO5W56Q1bKaHaKLTwogVtY_8SIVmVuaM02740qZELIAUhzTkGyx-4jFHpj3MmmSaOBC1k24VT8tjp0mSeFFHW0ekjLmNWDu6OOyl_Ak2F8z9gjRwGuZZQ6cS/s320/DSCN8536.JPG" alt="" id="BLOGGER_PHOTO_ID_5699615808899065666" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4G6H87P9DlwAJVh8LdknC05Q-ttY5CuIyQ0LauGuqdLsBljPWz7J8VckHjRW_qOeg4DmbzZmrAnrQUfIp1qXN21P012uGMvBJutswrUBNesL5rqyQt4MbKc1L53U2Z86ehTXvxkPW3VP_/s1600/DSCN8533.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 138px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4G6H87P9DlwAJVh8LdknC05Q-ttY5CuIyQ0LauGuqdLsBljPWz7J8VckHjRW_qOeg4DmbzZmrAnrQUfIp1qXN21P012uGMvBJutswrUBNesL5rqyQt4MbKc1L53U2Z86ehTXvxkPW3VP_/s200/DSCN8533.JPG" alt="" id="BLOGGER_PHOTO_ID_5699615680728912338" border="0" /></a><br />Holy cabbage, batman!!! It's 2012. This blog has been revived again! whoohoo!!<br /><br />I decided to try out the local CSA box and just my luck, they give me a giant head of lettuce. It's HUGE! There's no way I would ever buy this much cabbage. It's enough to feed a small country.<br /><br />Coincidentally I had a potluck to get to the following day and decided to make this classic indian style cabbage. It is generally paired with rice and something like <a href="http://spicemonkey.blogspot.com/2009/08/pigeon-pea-soup-version-2-aka-varn.html">this</a> or <a href="http://spicemonkey.blogspot.com/2009/06/navy-bean-soup-desi-style.html">this</a> to make a complete classic Konkani/Indian meal. Pair with some yoghurt and you are set. Another selling point? Brassica/Cruciferous veggie paired with turmeric = anti-cancer all the waaaaaay!!<br /><br />Serves 2<br /><br /><span style="font-weight: bold;">Ingredients </span><br /><br />Cabbage - chopped or sliced - 2 liberal hand-full [2 cups, maybe?]<br />Onion- yellow (or other)- chopped fine - 2 tbspn<br />Black mustard seeds - 1 tspn<br />Asafoetida - 1 pinch [1/4 tspn]<br />Green Chillies [serrano or thai]- 1/2 [remove seeds depending on spice tolerance]<br />Canola or other vegetable oil - 1/2 tbspn<br />Turmeric powder - 1/4 tspn<br />Split chick pea / bengal gram [ can find in indian store] (optional) - about 15<br />Salt to taste<br /> water -1-2 Tbspn<br /><br /><span style="font-weight: bold;">Method</span><br /><br />1. Heat up oil in a wok [medium-high]. Add the bengal gram. Saute until it seems a little bit swollen and brown. Add mustard seeds and asafoetida. This will pop all over the place. use a lid to contain them.<br />2. Once the popping subsides, add in the onion. Saute until translucent.<br />3. Add chillies and cabbage. On top of cabbage add the turmeric and salt. Toss in the wok.<br />4. Sprinkle the water on this and then lower the heat to medium low and cover. Let cook for about 5 or so minutes. Uncover and let the water cook out.<br />5. Cook until completely cooked. I like it to have a little bit of a bite to it but also completely cooked. So keep an eye on it.<br /><br />Enjoy.Pocketmousehttp://www.blogger.com/profile/06775802115244730640noreply@blogger.com2tag:blogger.com,1999:blog-4373781238000306347.post-70781988373803319902010-09-12T16:38:00.000-07:002010-09-12T16:40:01.138-07:00A Most Rightious Rotini n' Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVw28LfYS3oLFnIjTjoBru2Yg9ZpGp-KOsKq-5nmnJOP4QSNUtv9Q9rt0R5yBrAjGEdreSxVqr19xe0dlhTCzxXE_MyzTS2KgcqcW5ze8gSlvO9ifKnlie2t3hiO1JtmRsBT_rfHAxLtR/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVw28LfYS3oLFnIjTjoBru2Yg9ZpGp-KOsKq-5nmnJOP4QSNUtv9Q9rt0R5yBrAjGEdreSxVqr19xe0dlhTCzxXE_MyzTS2KgcqcW5ze8gSlvO9ifKnlie2t3hiO1JtmRsBT_rfHAxLtR/s320/DSC_0013.JPG" /></a></div>This is the best Mac (well, Rotini) n’ Cheese recipe I’ve ever had in my life, and I have made numerous variations of Mac n’ Cheese in the past, and tasted recipes everywhere I can find them – this tops them ALL.<br />
<br />
Seriously, I should be inducted into the Mac n’ Cheese Hall of Fame for this one. And if there isn’t a Hall of Fame for Mac, they should start one just for me. -- AnglophileLV<br />
Recipe:<br />
<br />
1 1/2 C dry rotini – boil according to package directions<br />
1 batch Bechemel sauce<br />
Directions: 2 Tb butter melted, stir with 2 Tb flour until golden, add a pinch of salt, pepper and nutmeg. Stir continuously until mix has thickened.<br />
<br />
1 C. extra sharp cheddar, shredded<br />
1 C. Mozerella<br />
A pinch cayenne pepper<br />
2 dashes Worcestershire<br />
Pepper to taste.<br />
½ onion, chopped fairly fine<br />
2 slices bacon<br />
<br />
1/2 Tsp Vadouvan (recipe to follow)*<br />
Directions:<br />
<br />
1. Cook the bacon and chopped onions in a pan together (there’s nothing better in the world than bacon and onions in my opinion). Chop up the bacon when it’s crispy, and set the bacon and onions aside.<br />
<br />
2. Add to the béchamel sauce the 1 Cup of cheddar and 1 Cup mozzarella, stir until melted and thick. Then add a pinch of cayenne pepper and 2 dashes Worcestershire (or to taste, I like a little more for intense flavor). Add pepper to taste also, but not salt yet because the Vadouvan is quite salty.<br />
<br />
3. Add the bacon and onion, stir in. Then add the rotini.<br />
<br />
4. Add the Vadouvan carefully – it’s quite strong, so you really have to do it to taste. For me, ½ tsp was about right, otherwise your Mac n’ Cheese may start tasting like Mac n’ Curry (also good, just not what we’re going for).<br />
<br />
5. For a topping, I took a handful of unseasoned bread crumbs and ground it together with a little more vadouvan with my mortar and pestle. Then I put it under the broiler (watching it very carefully!) until it was browned. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpzMl6dvuTwZIju02D8B2P1Zks0aJOKDRA_Shz7gHAVaNcZ7QTwdVHnH9w8xrI8nOjkZ8lis1k3SBhh-zl66gS1SZqZlI2RztMT7N4D-My7IMe6MWySH6kQfeXndD2rk4WwT-Z4trW_1D/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpzMl6dvuTwZIju02D8B2P1Zks0aJOKDRA_Shz7gHAVaNcZ7QTwdVHnH9w8xrI8nOjkZ8lis1k3SBhh-zl66gS1SZqZlI2RztMT7N4D-My7IMe6MWySH6kQfeXndD2rk4WwT-Z4trW_1D/s320/DSC_0008.JPG" /></a></div><br />
*Make the Vadouvan well in advance, since it takes over an hour. It lasts a couple months in the fridge, a couple years if frozen, and you can add it to soups and all kinds of things. You’ll also have the satisfaction of knowing you’re probably the only kid on the street that has this unique spice mix (a blend of French and Indian culinary influences). I got the recipe from the now defunct <a href="http://www.gourmet.com/recipes/2000s/2008/09/vadouvan">Gourmet</a> and altered it slightly:<br />
<br />
Vadouvan<br />
<br />
• ½ sweet onion, cut into 1-inch pieces <br />
<br />
• 9 garlic cloves, peeled <br />
<br />
• 1/4 cup olive oil <br />
<br />
• 1 teaspoon fenugreek seeds <br />
<br />
• 1 tablespoon ground cumin <br />
<br />
• 1 teaspoon ground cardamom <br />
<br />
• 1 teaspoon brown mustard seeds <br />
<br />
• 3/4 teaspoon turmeric <br />
<br />
• 1/2 teaspoon grated nutmeg <br />
<br />
• 1/2 teaspoon hot red-pepper flakes <br />
<br />
• 1/4 teaspoon ground cloves <br />
<br />
• EQUIPMENT:<br />
<br />
an electric coffee/spice grinder or a mortar and pestle, food processor (or you can just chop it)<br />
<br />
• Preheat oven to 350ºF with rack in middle.<br />
<br />
• Pulse onions and garlic in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. <br />
<br />
• Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions and garlic (stir often) until golden and browned in spots, 25 to 30 minutes. <br />
<br />
• Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 Tsp salt, and 1 tsp pepper and stir until combined. <br />
<br />
• Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, check every 20-30 minutes. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RgBNfy33xzlUh6GeIxBRYnEUkILHuVmr6Swh-0tTTKlzTy099YszWjjS-iPuC9zKRxE3bL91tIb6oAmkS7qXxEVFTJmv7zrcaas-n1hA4JlErbtLTtW04m8AbOfS2z6J4NiVm0GDd0Rj/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RgBNfy33xzlUh6GeIxBRYnEUkILHuVmr6Swh-0tTTKlzTy099YszWjjS-iPuC9zKRxE3bL91tIb6oAmkS7qXxEVFTJmv7zrcaas-n1hA4JlErbtLTtW04m8AbOfS2z6J4NiVm0GDd0Rj/s320/DSC_0003.JPG" /></a></div>Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com0tag:blogger.com,1999:blog-4373781238000306347.post-16616622773702344892010-07-19T23:45:00.000-07:002010-07-19T23:45:01.064-07:00Stuffed Zucchini<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbbmT5Lz16eUAfs0phjpw4oKdKS88Q4tbl0zBE8Y_SEPhLvb0ZLZ0Za3oGtM5rgJ1upeny9VSIah1ODmtN8wQK81DDTN9a_8RLOz38P0LLkmzdPL2rXwHPzb2slupndmf-Yb8Vuhy8KI9/s1600/stuffed+zucchini+002.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 289px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbbmT5Lz16eUAfs0phjpw4oKdKS88Q4tbl0zBE8Y_SEPhLvb0ZLZ0Za3oGtM5rgJ1upeny9VSIah1ODmtN8wQK81DDTN9a_8RLOz38P0LLkmzdPL2rXwHPzb2slupndmf-Yb8Vuhy8KI9/s320/stuffed+zucchini+002.JPG" alt="" id="BLOGGER_PHOTO_ID_5495828234730101202" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUpY_zkYd_zETgrFL97guWoWdxKm7iXSLnh_dFjAOwD_jy8P2Mm4u0ZdhXtc4RFl_dDJX4NKyONCDieJEjRg6wZ-9eja5_k09Wdkj79HdRZ-IjWBQX0xHy9AfIiD8bUL7pgFN61jiJGro/s1600/stuffed+zucchini+002.JPG"><br /></a><br />My lovely friend Justina gave me a Zucchini the length and width of my forearm (and I have a rather large forearm). I usually just roast any and all veggies since it's quick and involves just the roasting pan and an oven. After 2 months of this though, no matter how much you love vegetables (like me), it can get boring. It's summer and school is out, so I decided to do something different with this Godzilla of a zucchini. And it's so good to be back blogging and trying out some new things. hurray for summer!!!<br /><br /><br />Ingredients<br />Serves 2-4<br />1 Large Zucchini - Cut lengthwise; scrape out the soft-seeds portion so you have a hollow area in the center<br />1/2 Yellow onion finely chopped<br />1 Roma Tomato finely chopped<br />1 garlic clove, minced<br />4 Cremini Mushrooms (or button would work as well)<br />.5lb Minced Meat, I used chicken.<br />Pinch of Paprika, Cayenne, Turmeric, Coriander powder, Cumin Powder<br />Salt to taste<br />1 Tbspn of tomato paste<br />1.5 slices of untoasted bread- make crumbs as best possible.<br />Olive oil and some butter<br /><br />Method<br />1. In a pan heat up some olive oil. Add the garlic and onion and saute for about 3 mins.<br />2. Next add tomato and spice powders and salt and saute for another 2 minutes.<br />3. Add the mushrooms, chicken, and tomato paste and saute for about 3 mins.<br />4. Meanwhile line up the Zucchini (I had to cut mine into half so I had 4 "shells") shells in a baking pan. coat with olive oil. Also melt the butter and pour over the bread crumbs. Use oil if you dont want to use butter or do half and half so you don't lose the buttery flavor.<br />5. Spoon the filling into the zucchini shells and top it off with bread crumbs.<br />6. Cook in a preheated oven at 350F for 35-45 mins.<br /><br /><br />Taste Review:<br />I totally would make this again. But I would skip the bread topping mostly since I used whole wheat bread...if you have white bread, do try it out because it gives you a nice crunchy top. The wheat bread gave it a "sweet" taste which can be a hit or a miss. I also would top it off with some parmesean cheese next time. But the filling is to die for. I would add some Tabasco sauce next time.Pocketmousehttp://www.blogger.com/profile/06775802115244730640noreply@blogger.com0tag:blogger.com,1999:blog-4373781238000306347.post-56921200062459857782010-05-16T02:00:00.000-07:002010-05-16T01:59:35.892-07:00Pongal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKTB-2RJJlpuG95V0t1OZ5Er3TSeYSqGLgI8AwcbSpesaE2GRMhgxsZJNDa_sWPGBPvCIOY0OcrswxvRJTWmHV4XtZX68IFbBJ8d47kp3p1fyfvNdrp_AzA2Yd0twqlVMAcHxa_Ji4dRt/s1600-h/enghai+011.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKTB-2RJJlpuG95V0t1OZ5Er3TSeYSqGLgI8AwcbSpesaE2GRMhgxsZJNDa_sWPGBPvCIOY0OcrswxvRJTWmHV4XtZX68IFbBJ8d47kp3p1fyfvNdrp_AzA2Yd0twqlVMAcHxa_Ji4dRt/s320/enghai+011.JPG" alt="" id="BLOGGER_PHOTO_ID_5375903114755313938" border="0" /></a><br /><br />Another quintessential breakfast item of Tamil Nadu. Go to any restaurant for breakfast, and you find this. I am ecstatic that I was able to make this. <span style="font-style: italic;">Delicioso</span>.<br /><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />Mung/Moong dal - 1 cup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZAPqY-C00iDj0lLTUmBZ-S8H_r_ZxhE0fHxu0ZOHrQDvZXoR3BltAREMKklGLvRQ8gOSQyLQ10Wo5TkF48QC0M7lpKYVqxpvOSM8ZuT90AShFyMFGYcjm5G3T7yeZ8cBo6Fl4-W1W_hD/s1600-h/enghai+006.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZAPqY-C00iDj0lLTUmBZ-S8H_r_ZxhE0fHxu0ZOHrQDvZXoR3BltAREMKklGLvRQ8gOSQyLQ10Wo5TkF48QC0M7lpKYVqxpvOSM8ZuT90AShFyMFGYcjm5G3T7yeZ8cBo6Fl4-W1W_hD/s200/enghai+006.JPG" alt="" id="BLOGGER_PHOTO_ID_5375898958433283202" border="0" /></a><br />Rice (You can do this with basmasti. I used a variety called "sona masuri') - 1 cup<br />Mustard seeds - 1 tspn<br />Cumin seeds - 1 tspn<br />Curry leaves - 8<br />Asafoetida (optional)- a pinch<br />Dried Red Chilli - 1-2<br />Fresh Green Chilli (Thai) -1-2 slit lengthwise<br />Cashew nuts - 1/4 cup<br />Ginger : Sliced about 2-3 thin slices<br />Water - 2.5-3 cups (to cook the rice and moong dal)<br />Oil - 1tbspn<br />Butter - 1/2 tbspn (optional)<br /><br />Method:<br /><br />1. Wash the moong dal and rice with water. then drain all of the water and let it dry as much as possible (15-20 min air dry).<br />2. In a saucepan, put the oil. Let it heat up. To this add the mustard seeds, cumin seeds, <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGugxuiYNHj9ccgV48F4Gt8OaXGl3orL8tN6rCbI3kq0VuJSTXK2ExymPCwQxY6hIFdipcIGbV2OV9UcdUEjYFK_GDRBdhBY6V1R03oPfWLcqMixAMZGrdQp1XkrchLYuC84Vi67nUiV7/s1600-h/enghai+007.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGugxuiYNHj9ccgV48F4Gt8OaXGl3orL8tN6rCbI3kq0VuJSTXK2ExymPCwQxY6hIFdipcIGbV2OV9UcdUEjYFK_GDRBdhBY6V1R03oPfWLcqMixAMZGrdQp1XkrchLYuC84Vi67nUiV7/s200/enghai+007.JPG" alt="" id="BLOGGER_PHOTO_ID_5375903244520544162" border="0" /></a>asafoetida, dried red chilli, and pepper corns. Let this pop and crackle and then add the curry leaves, ginger, green chilli, and cashews.<br />3. After about 1 min, add the dried rice and moong dal. Fry it for about 3-4 minutes (you basically want the raw taste to be roasted out).<br />4. Add water to cover this and to cook it. Add a dash of butter and salt and let it cook (I use my nifty rice cooker at this step).<br />5. Eat hot with butter melting at the top. Can pair plantains boiled in salt water alongside this or just regular ripe bananas.Pocketmousehttp://www.blogger.com/profile/06775802115244730640noreply@blogger.com0tag:blogger.com,1999:blog-4373781238000306347.post-25019759060053275732010-05-09T11:20:00.000-07:002010-05-09T11:19:25.962-07:00Asian Crunchy Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWsYxJBqIUcoyxvgywCmI9T-0dyestIc2kKx9W2r_-2bOBQmOuGPyKbxbwwXLUEcl7U6E35m2uYo2R9ZhGtX0WlHw3jP-02s6C8mbs62uv3CE4Rdf1opDI4ELNqw-FcEqGNAS411B5vBI/s1600/CSA+007.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWsYxJBqIUcoyxvgywCmI9T-0dyestIc2kKx9W2r_-2bOBQmOuGPyKbxbwwXLUEcl7U6E35m2uYo2R9ZhGtX0WlHw3jP-02s6C8mbs62uv3CE4Rdf1opDI4ELNqw-FcEqGNAS411B5vBI/s320/CSA+007.JPG" alt="" id="BLOGGER_PHOTO_ID_5469335487831186178" border="0" /></a><br /><br />Dressing:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFutv84nfI7Btdd0NjLEgXBlrz682Gng0W64IeOkVbCyks70fMkaRd4jQt-VGFz0WT39_vDkBY63ij1j17YyiDjsqJb0sC-0MgfJ0RPDPHC0HDA9OWfFF30QMLg39jB8Z8kmBCJ50BurFI/s1600/CSA+005.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFutv84nfI7Btdd0NjLEgXBlrz682Gng0W64IeOkVbCyks70fMkaRd4jQt-VGFz0WT39_vDkBY63ij1j17YyiDjsqJb0sC-0MgfJ0RPDPHC0HDA9OWfFF30QMLg39jB8Z8kmBCJ50BurFI/s200/CSA+005.JPG" alt="" id="BLOGGER_PHOTO_ID_5469335928051376482" border="0" /></a><br />Hot and Sweet chilli garlic sauce (1 tbspn )<br />Sriracha sauce (just a smidgen)<br />Vinegar (3 tspns or more)<br />Sugar (2-4 tspns or more!)<br /><br />* those are vague measurements, so adjust according to taste. the key are white vinegar and sugar.<br /><br />Salad:<br />Carrots (grated or julienne)<br />Lettuce (I used red romaine from my CSA box)<br />Sugar Snap peas (I substituted snow peas)<br />Red Cabbage if you have some (i didn't)<br />Spring onions<br />tomatoes<br />Red Onion<br />Crunchy Noodles (you can get these now at Panda Express)<br />Grilled Chicken (optional), could also substitute fried/grilled tofu.<br /><br />Method<br />In a salad bowl prepare salad dressing according to taste (this will be bright red in color). Layer the veggies on top of this and finish off with the crunchy egg/chinese noodles. Toss just before serving.<br /><br />SO SO good.Pocketmousehttp://www.blogger.com/profile/06775802115244730640noreply@blogger.com0tag:blogger.com,1999:blog-4373781238000306347.post-9996510124892576692010-04-18T00:49:00.000-07:002010-04-18T00:54:41.641-07:00Ingredients to AvoidI just read through this <a href="http://shine.yahoo.com/channel/health/9-ingredients-to-avoid-in-processed-foods-1268429/">article</a>. But I wanted to copy paste it here before it gets lost in the black hole i.e. the interwebs.<br />******<br /><br /><br />If you know me at all, you know that I’m an advocate for whole, unprocessed foods. However, many of us inevitably turn to packaged or processed foods when we are short on time. Maybe we grab a frozen dinner or pizza for a quick dinner for our family. Maybe we grab a quick nutrition bar to satiate our hunger until we can sit down for a real meal. Or maybe, we just don’t like to cook. Whether we like it or not, packaged and processed food has become a huge part of our food industry and, as a result, a part of many of our diets. <p>Although there are some brands that I hugely advocate for, there are many more that border on outright unhealthy and “scary.” Many packaged foods that seem healthy often contain fillers, preservatives an<span style="color: rgb(0, 0, 0);">d other ingredients</span><span style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);font-size:100%;" ><span style="font-family:times new roman;"></span></span> you don’</span>t want in your diet. It is always preferable to choose products that have only a handful of ingredients, all of which should be recognizable. One test to know whether an ingredient is healthy is to ask yourself whether your grandmother would recognize it. If not, there is a good chance the ingredient is less natural food and more man-made chemical. Another good test is whether or not you can easily pronounce the ingredient. If you feel like you need a science degree to pronounce it properly, chances are the ingredient is worth avoiding.</p> <p>If you do have to resort to a processed food for a snack or dinner (anything canned, packaged, etc.), try to avoid those that contain the ingredients listed in the following chart. Although this isn’t an exhaustive list, these ingredients are some of the most highly processed and least healthy of all:</p> <table border="1" cellpadding="0" cellspacing="0"><thead> <tr> <th>Ingredient</th> <th>Why it is Used</th> <th>Why it is Bad</th> </tr> </thead> <tbody><tr> <td><strong>Artificial Colors</strong></td> <td> <ul><li>Chemical compounds made from coal-tar derivatives to enhance color.</li></ul> </td> <td> <ul><li>Linked to allergic reactions, fatigue, asthma, skin rashes, hyperactivity and headaches.</li></ul> </td> </tr> <tr> <td><strong>Artificial Flavorings</strong></td> <td> <ul><li>Cheap chemical mixtures that mimic natural flavors.</li></ul> </td> <td> <ul><li>Linked to allergic reactions, dermatitis, eczema, hyperactivity and asthma</li><li>Can affect enzymes, RNA and thyroid.</li></ul> </td> </tr> <tr> <td><strong>Artificial Sweeteners</strong><br />(Acesulfame-K, Aspartame, Equal®, NutraSweet®, Saccharin, Sweet’n Low®, Sucralose, Splenda<span style="text-decoration: underline;"><span style="font-weight: bold;"></span></span><a href="http://www.sheerbalance.com/nutrition/splendas-new-sham/" rel="nofollow" target="_blank"><strong></strong></a>® & Sorbitol)</td> <td> <ul><li>Highly-processed, chemically-derived, zero-calorie sweeteners<span style="text-decoration: underline;"><span style="font-weight: bold;"></span></span><a href="http://www.sheerbalance.com/nutrition/natural-sweeteners-to-replace-sugar/" rel="nofollow" target="_blank"><strong></strong></a> found in diet foods and diet products to reduce calories per serving.</li></ul> </td> <td> <ul><li>Can negatively impact metabolism</li><li>Some have been linked to cancer, dizziness hallucinations and headaches.</li></ul> </td> </tr> <tr> <td><strong>Benzoate Preservatives</strong> <p>(BHT, BHA, TBHQ)</p> </td> <td> <ul><li>Compounds that preserve fats and prevent them from becoming rancid.</li></ul> </td> <td> <ul><li>May result in hyperactivity, angiodema, asthma, rhinitis, dermatitis, tumors and urticaria</li><li>Can affect estrogen balance and levels.</li></ul> </td> </tr> <tr> <td><strong>Brominated Vegetable Oil</strong> <p>(BVO)</p> </td> <td> <ul><li>Chemical that boosts flavor in many citric-based fruit and soft drinks.</li></ul> </td> <td> <ul><li>Increases triglycerides and cholesterol</li><li>Can damage liver, testicles, thyroid, heart and kidneys.</li></ul> </td> </tr> <tr> <td><strong>High Fructose Corn Syrup</strong><br />(HFCS)</td> <td> <ul><li>Cheap alternative to cane and beet sugar</li><li>Sustains freshness in baked goods</li><li>Blends easily in beverages to maintain sweetness.</li></ul> </td> <td> <ul><li>May predispose the body to turn fructose into fat</li><li>Increases risk for Type-2 diabetes, coronary heart disease, stroke and cancer</li><li>Isn’t easily metabolized by the liver.</li></ul> </td> </tr> <tr> <td><strong>MSG</strong> <p>(Monosodium Glutamate)</p> </td> <td> <ul><li>Flavor enhancer in restaurant food, salad dressing, chips, frozen entrees, soups and other foods.</li></ul> </td> <td> <ul><li>May stimulate appetite and cause headaches, nausea, weakness, wheezing, edema, change in heart rate, burning sensations and difficulty in breathing.</li></ul> </td> </tr> <tr> <td><strong>Olestra</strong></td> <td> <ul><li>An indigestible fat substitute used primarily in foods that are fried and baked.</li></ul> </td> <td> <ul><li>Inhibits absorption of some nutrients</li><li>Linked to gastrointestinal disease, diarrhea, gas, cramps, bleeding and incontinence.</li></ul> </td> </tr> <tr> <td><strong>Shortening, Hydrogenated and Partially Hydrogenated Oils</strong><br />(Palm, Soybean and others)</td> <td> <ul><li>Industrially created fats used in more than 40,000 food products in the U.S.</li><li>Cheaper than most other oils.</li></ul> </td> <td> <ul><li>Contain high levels of trans fats, which raise bad cholesterol and lower good cholesterol, contributing to risk of heart disease.</li></ul></td></tr></tbody></table><br /><br /><em>Excerpted from "GET REAL" and STOP Dieting! Copyright 2009 - Brett Blumenthal</em>Pocketmousehttp://www.blogger.com/profile/06775802115244730640noreply@blogger.com0tag:blogger.com,1999:blog-4373781238000306347.post-5435247212062858822010-04-04T16:31:00.000-07:002010-04-04T16:54:19.348-07:00Potato Masala for Masala Dosa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIJNVFIE4jWcdA0XJt_S-oOfBLM6XpvMYz5NtkYV8GmWRNdD_Bf-GTuMrxsj21QJlfLoUBtnel-l-ZGlrGt8Ak-IkXK0Hy8NEJYP4-u5VA1zGniEW1kD35N5j50AsSbHQcfb3iRIvlMRV/s1600/potatoes.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIJNVFIE4jWcdA0XJt_S-oOfBLM6XpvMYz5NtkYV8GmWRNdD_Bf-GTuMrxsj21QJlfLoUBtnel-l-ZGlrGt8Ak-IkXK0Hy8NEJYP4-u5VA1zGniEW1kD35N5j50AsSbHQcfb3iRIvlMRV/s320/potatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5456434495618192994" border="0" /></a><br />Masala dosas are ridiculously amazing. Dosa is the indian equivalent of crepes (made out of rice). This very delicious and spicy potato and onion mixture is the filling. It is served hot with chutney and sambar. Each place has its take on the masala and this is my mom's. This is the only version *I* love, so that should be good enough for you all.<br /><br />You can also serve this with Rotis/naans, or basmati rice or even make indian style paninis with it.<br /><br />Ingredients:<br /><br />1-2 Boiled potatoes (I used baby small yellow potatoes, red potatoes are too sweet for this dish); chop into cubes<br />1 small red onion or 1/2 large onion thinly sliced<br />1.5 tspn black mustard seeds<br />10 curry leaves (can omit)<br />1/2 tspn red chilli powder<br />1/4 tspn turmeric powder<br />2 pinches of asafoetida (can omit)<br />1 tspn of Channa dhal (can totally omit) [basically dried and split chickpeas without the seedcoat. TOTALLY not required)<br />1 tbspn of vegetable oil<br />1 serrano chilli sliced lengthwise or a couple of jalapenos would work too (can omit entirely)<br />Salt to taste<br /><br /><br />Directions<br /><br />1. In a pan, add the oil and let it heat up. Add mustard seeds, Channa dal, and asafoetida. After about 30 seconds toss in the curry leaves. You should hear a lot of popping and hissing now.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1ooGCEfmAea0tIxXqtOLoothRmTQBVK5zoxDdyoS6mkKjnabvitr0XTzDzAmMp9429qMOL2YYopLxSSnTr_gOcxfZcMkK5-Nv9sHllj5eBJJAtpXAmZDQB6FwQYrlMFESqTRa30dn63K/s1600/onions.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1ooGCEfmAea0tIxXqtOLoothRmTQBVK5zoxDdyoS6mkKjnabvitr0XTzDzAmMp9429qMOL2YYopLxSSnTr_gOcxfZcMkK5-Nv9sHllj5eBJJAtpXAmZDQB6FwQYrlMFESqTRa30dn63K/s200/onions.jpg" alt="" id="BLOGGER_PHOTO_ID_5456434598290182914" border="0" /></a><br />2.Once the popping subsides (don't wait for everything to burn) add in the sliced onions and green chillies. Saute until translucent and cooked. After about 2 minutes of sauteing add the turmeric, red chilli powder, and salt.<br /><br />3. Once the onion has cooked, add in the rough chopped boiled potatoes and mix and let it cook/heat up. after about 2 minutes your dish should be ready!<br /><br />optional: garnish with fresh chopped cilantro.Pocketmousehttp://www.blogger.com/profile/06775802115244730640noreply@blogger.com2tag:blogger.com,1999:blog-4373781238000306347.post-9083465123486359432010-03-31T23:13:00.000-07:002010-04-04T16:30:11.612-07:00Green Chilli and Coconut Chutney<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZnKBLOFXWhPx3rGs_f_6xRk9dbwVC3ksm-3bfPNLmM3n7ruQ2qH6TUj1AUqcql_EWF7YsOQRKmQ4BnJ1KrwHreW9_nvCb-Gv25XVU_ZpjQXf3v7rhtdrvwfx_zjfJAiDJMRzSxS9mmXy/s1600/chutney1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZnKBLOFXWhPx3rGs_f_6xRk9dbwVC3ksm-3bfPNLmM3n7ruQ2qH6TUj1AUqcql_EWF7YsOQRKmQ4BnJ1KrwHreW9_nvCb-Gv25XVU_ZpjQXf3v7rhtdrvwfx_zjfJAiDJMRzSxS9mmXy/s320/chutney1.jpg" alt="" id="BLOGGER_PHOTO_ID_5456428444949236018" border="0" /></a><br />I grew up in Tamil Nadu, India. I love my dosas, chutneys, and sambars. I've been trying to get this chutney just right and it's really hard to get the right consistency with a blender or cusinart chopper. Even now it's not perfect, but it's close enough for me to post it here! i've been experimenting and there's one ingredient in the list that will not make it 100% Indian and I will let you guess what it is in the comments section. Winner can get lunch/dinner cooked by me someday (feat. this chutney and dosas).<br /><br />I did not measure since I was experimenting but here is the gist.<br /><br /><br />Ingredients<br />1/4 cup fresh grated coconut (can get this frozen in Asian and Indian stores)<br />1/4-1/3 rd cup ice berg lettuce<br />1/4 cup-1/2 cup coconut milk<br />Tamarind Paste - 2 teaspoons<br />6 jalapeno peppers (maybe 2-3 Serranos...adjust spice accordingly. I ran out of peppers :( )<br /><br /><br />Directions<br /><br />In your blender, add the coconut, green chillies, ice berg lettuce, tamarind paste and some coconut milk. Hit the liquefy button and it will take about 15-20 mins of blending to get it to a nice chutney consistency. You basically want the liquid part and coconut and ice berg all blended together so that it doesnt separate out easily.<br /><br />To get this consistency, you might have to add more ice berg lettuce. trial and error, my friends!Pocketmousehttp://www.blogger.com/profile/06775802115244730640noreply@blogger.com0tag:blogger.com,1999:blog-4373781238000306347.post-26163503723458460052010-03-18T20:39:00.000-07:002010-03-18T21:04:35.051-07:00Dhal Fry (Pigeon Pea and Tomato Curry)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOkY82F8ABuePE2JMpznIRI4F-_7MnuM2ufCvleqvZDhUj0uUctSi7qWdzeOwE49UUP8-u1W12E0GS5Qkazj1cZ897_wUCnKcO6GInTJGDoriHnDMXLyHMAs73x6xMCioLXKdezF0lkm2/s1600-h/dhal+fry+021.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOkY82F8ABuePE2JMpznIRI4F-_7MnuM2ufCvleqvZDhUj0uUctSi7qWdzeOwE49UUP8-u1W12E0GS5Qkazj1cZ897_wUCnKcO6GInTJGDoriHnDMXLyHMAs73x6xMCioLXKdezF0lkm2/s320/dhal+fry+021.JPG" alt="" id="BLOGGER_PHOTO_ID_5450189784220233490" border="0" /></a><br /><br />Ah, it is good to be back with my yummy dhal recipe and signature crappy picture.<br /><br />Still stuck with some of those pigeon peas? Here is recipe #5! A staple in any North Indian meal (I think, I really wouldn't know. :-D). It is very mildly spiced and delicious. Try it out!<br /><br />Ingredients<br />1/2 cup pigeon pea (toor dhal) - soaked overnight in water (12-14 hours, the longer the better)<br />3 Tomatoes<br />3/4 tsp red chilli powder<br />1/4 tsp turmeric powder<br />1 tsp coriander powder<br />1 tsp cumin powder<br />1/4 of an onion, finely chopped (about 2 heaping table spoons worth)<br />8 cloves of garlic (you could use a few lesser, but I'm obsessed with garlic)<br />2 tbspn of oil<br />Salt to taste.<br />A dollop of butter or ghee (which I did not add, but now that I'm typing this, it definitely would have enhanced the dish)<br /><br />Directions<br />1. I use a pressure cooker to cook the dhal, so I'm done cooking it in 15 minutes. Should you not have this wonderful device, you could cook it stove top until really well done. It may take you over an hour.<br />2. Boil the tomatoes (i just cook these along with the dhal in the same pressure cooker)<br />3. In a saucepan, heat up some oil on medium high and add the onions. Saute for 2 mins.<br />4. Add the garlic, and spice powders. Saute until oil separates (or if garlic begins to brown)<br />5. Add the cooked dhal and tomatoes (semi mashed in) mix well. Add just enough water to make it semi-liquidy.<br />6. Add salt according to your taste and let it come to a boil. Add the ghee/butter at this point as well.<br /><br />Serve with naan or roti, basmati rice, and <a href="http://spicemonkey.blogspot.com/2009/07/mixed-vegetable-raitha-yoghurt-salad.html">raitha.</a>Pocketmousehttp://www.blogger.com/profile/06775802115244730640noreply@blogger.com1tag:blogger.com,1999:blog-4373781238000306347.post-5787585076555665892010-03-14T15:14:00.000-07:002010-03-14T15:14:00.375-07:00Lime Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHmaVas8X9pVEnHatjM9bVZeQwncaNS0NcyAUNfdsu0Ms_DIvLYQWLuGFH8hta8zZPec52ZyRRaZz33jjzjTE68_0IWKJZoL6ocEWZAWN6wZf52RGpPy4YU4V-YQ-4DQ7iRbkhqZ8zT_V/s1600-h/P1030791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHmaVas8X9pVEnHatjM9bVZeQwncaNS0NcyAUNfdsu0Ms_DIvLYQWLuGFH8hta8zZPec52ZyRRaZz33jjzjTE68_0IWKJZoL6ocEWZAWN6wZf52RGpPy4YU4V-YQ-4DQ7iRbkhqZ8zT_V/s320/P1030791.JPG" /></a></div>Happy Pie Day! It's 3/14, at 3:14pm, and here is your pie. That's 360 degrees of dessert with a diameter of 9 inches, for those of you mathematically-minded. Me, I just like an excuse to eat PIE. <br />
-AnglophileinLA<br />
<br />
<strong>Lime Pie for Pie Day!</strong><br />
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Ingredients<br />
• 1 Keblar Graham cracker pie crust<br />
• 2 (14-ounce) cans condensed milk <br />
• 1 cup regular lime juice <br />
• 2 whole eggs<br />
• Zest of 1 lime<br />
<br />
Directions<br />
Preheat the oven to 325 degrees F.<br />
Combine the condensed milk, lime juice, zest and eggs. Whisk until well blended and place the filling in the pie shell. Bake in the oven for 25 minutes and allow to chill in the refrigerator for at least 2 hours.<br />
<br />
<strong>How to bring Lime Pie to the KICKASS PIE level</strong><br />
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There was a New Orleans style restaurant in Santa Barbara years ago, since gone out of business, that had the best keylime pie. And they served it with a sauce on the side that was so cool and creamy next to the tart lime pie that it just brought the pie-eating experience to a whole new level. After much experimentation, I found out that it was cream cheese blended with milk and sugar. So simple, so delicious.<br />
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<br />
<br />
1 small container light cream cheese<br />
<br />
1/4th cup milk (to start)<br />
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Sugar<br />
<br />
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I do this by taste every time – but basically, you’ll blend the cream cheese with the milk until it is of a pourable consistency. Then add sugar until you like the taste. I’m also thinking of adding a bit of lime juice to it the next time I make it, just to give it a little kick. Now, pour it over a piece of lime pie or serve it on the side with a spoon.Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com0tag:blogger.com,1999:blog-4373781238000306347.post-268390590270624762010-03-08T18:19:00.000-08:002010-03-08T18:19:11.259-08:00The Best Potato Leek Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhnd85qpeIG1YypplEbzf4Gv3vAl-uw2AVcAvPtFbblb1yLY7MIVaLFkhEVM5oGRyNRToOgc1S24BFKZ_nz-MMqJc75VmWzEdUwxONaM_YFSlBRavdSOZjO5Gm7XnFgOSQ-goc4lQAdAS/s1600-h/P1030785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhnd85qpeIG1YypplEbzf4Gv3vAl-uw2AVcAvPtFbblb1yLY7MIVaLFkhEVM5oGRyNRToOgc1S24BFKZ_nz-MMqJc75VmWzEdUwxONaM_YFSlBRavdSOZjO5Gm7XnFgOSQ-goc4lQAdAS/s320/P1030785.JPG" /></a></div><br />
<div style="text-align: justify;"><br />
With St. Patty’s day coming up, I’ve been in an Irish kind of mood. To completely stereotype, that means potatoes. So I got a bag of red, white and purple potatoes at Trader Joe’s, figuring I’d find a use for them, and the leeks at Ralphs completed the vision. But which recipe? Emeril and I have had our differences in the past – I think his recipes, if followed to the letter, tend to be too heavy on butter and cream, and a bit bland (sorry Emeril!). But then I saw his recipe for Potato Leek Soup, and I found a lot of things I like: white wine, bacon, fresh thyme. And found things I didn’t like: a lot of butter and cream. Which I removed. And here is the result.</div><br />
<div style="text-align: justify;">Think of a great baked potato – what do you put on there? Sour cream, bacon bits, chives? A bit of salt and pepper? Now take that baked potato stacked with everything good on it, and blend the hell out of it. That’s kind of what this soup is, and it is just ridiculously good. Like, 4-Star restaurant quality good. My boyfriend went back for seconds (this never happens), and he doesn’t even like creamy soups. Granted, I didn’t tell him that his hated sour cream was in there…</div><br />
Ingredients<br />
<br />
• 1 large leek<br />
<br />
• 2 bay leaves <br />
<br />
• Twists of black and white pepper to taste (the combo really adds to the flavor, so I used a lot)<br />
<br />
• 8 sprigs fresh thyme, de-leafed or chopped fine<br />
<br />
• 2 strips bacon, chopped <br />
<br />
• 2 cloves of garlic, minced<br />
<br />
• 1/2 cup dry white wine or vermouth <br />
<br />
• 3 cups chicken stock <br />
<br />
• 1 pound potatoes, chopped into quarters (if small potatoes like red or white, don’t bother peeling)<br />
<br />
• 1 teaspoon salt <br />
<br />
• 2 Tb light sour cream (or one very heaping spoonful)<br />
<br />
Directions<br />
<br />
Chop the potatoes into quarters and microwave for 6 minutes until you can easily punch them through with a fork. Set aside.<br />
<br />
Chop the 2 pieces of bacon into small pieces and start cooking them in an ungreased non-stick pot. The bacon has its own grease, it doesn’t need any more.<br />
<br />
Chop the leek, or leeks if small, finely in quarters, going all the way from the white tip to where they just start to turn green. Discard the long green leafy parts. NOW, rinse the chopped leeks in a colander. Dirt gets trapped in between the leafs and will not wash out if you rinse the leek before you chop.<br />
<br />
Add the leaks to the pot when the bacon has already browned. Add the bay leaves, thyme, white and black pepper, and garlic. Cook around 5 minutes.<br />
<br />
Now add the wine, stir a bit, and add the potatoes and 3 cups chicken stock. Let simmer for anywhere from 10 minutes to 30 minutes – if you need more time to set the table or get sides ready, go ahead and let it simmer away.<br />
<br />
Use a potato masher to mush the potatoes. Add the 2 Tb, or giant heaping spoonful (to taste, can you tell?) of the light sour cream. Mix.<br />
<br />
Now, TASTE. Too salty? Not salty enough? Does it need more white pepper? (yes, imo) When I was tasting, it needed more salt – after I added salt, it was too salty, so I added water. The point is, keep tasting until you get it right. The rest of cooking is just a shopping list. <br />
<br />
If you have an immersion blender, it’s time to whip it out and whip it good. You can just blend everything in the pot (be sure all the action is below the surface of the liquid). If you have a regular blender – I wish you luck. The last time I tried to blend soup in a blender, I ended up wearing scalding hot crème of watercress. User error yes, but I still have never forgiven that soup.<br />
<br />
To be fancy, you can put a little dollop of sour cream on top of the finished bowl of soup. But, it smelled so good that I didn’t want to spend the time trying to be fancy myself. Hence the hastily taken picture.Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com1tag:blogger.com,1999:blog-4373781238000306347.post-28073729970758052282010-03-06T12:28:00.000-08:002010-03-06T12:28:50.755-08:00Orange Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpVFYR1b-s2cPVxsojZdjpkGi4EOoZ483HP5lSmmtjc1k6Vu8SXZ8HkD2sKYucPexF6aaxyG5pWmBti_XwIMrIRQ-W5I_IzdiDXDKVy4g_V4RNWeUrF4y5PottfImoYNUB9r3_1P3AR-J/s1600-h/P1030780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpVFYR1b-s2cPVxsojZdjpkGi4EOoZ483HP5lSmmtjc1k6Vu8SXZ8HkD2sKYucPexF6aaxyG5pWmBti_XwIMrIRQ-W5I_IzdiDXDKVy4g_V4RNWeUrF4y5PottfImoYNUB9r3_1P3AR-J/s320/P1030780.JPG" /></a></div>I am still on a mission to use all of the oranges I brought home in a big Hefty trash bag last week. So last night, it was Orange Chicken, a dish I have only ever tried at Chinese restaurants. I don’t own a deep-fryer, so I just rolled the chicken in flour and put it in the oven. Yes, crispy chicken would be better, but this recipe is still unbelievably delicious and lower fat (I lost a ½ pound on it!).<br />
-AnglophileinLA<br />
Orange Chicken<br />
<br />
<strong>For Sauce, combine the following:</strong><br />
Juice of 2 oranges, then fill the measuring cup to 1 ½ C with water<br />
Juice of 2 lemons<br />
1 tsp white vinegar<br />
1 tsp Soy sauce<br />
Zest of 1 orange<br />
¾ C brown sugar (add to taste, could be up to 1 C brown sugar)<br />
2 cloves minced garlic<br />
1 inch chopped ginger root (extra root freezes well)<br />
½ a small onion chopped fine, or green onions<br />
½ tsp red pepper flakes<br />
2 Tb Flour mixture from chicken (to follow)<br />
<strong>For the chicken, you will need:</strong><br />
A casserole dish large enough for the chicken<br />
6 drumsticks (or bite sized pieces of chicken breast, whatever you have)<br />
½ C Flour<br />
1 tsp salt<br />
A few twists of pepper<br />
1 tsp poultry seasoning<br />
½ tsp garlic powder<br />
Sesame oil<br />
<br />
<strong>Directions for Chicken:</strong><br />
1. Preheat the oven to 450 degrees.<br />
2. Mix the flour, salt, pepper, poultry seasoning and garlic powder in a small bowl.<br />
3. Oil the bottom of the casserole dish with sesame oil (olive oil will also work, but sesame oil adds a nutty undertone to the dish).<br />
4. Take a piece of chicken and dip both sides in the sesame oil in the casserole dish, then roll it in the flour mixture until completely coated. Return to the casserole dish and repeat with the rest of the chicken. You should have some flour left over which will be used to thicken the sauce. <br />
5. Put chicken in the oven and cook for 30 minutes, then flip the chicken pieces and cook for another 30 minutes or until browned.<br />
<br />
<strong>Directions for Sauce:</strong><br />
1. Cook the garlic, onion and ginger first, keep in pan.<br />
2. Combine all the other ingredients and whisk in 2 Tb of the chicken flour mixture into the liquid before adding it into the pan.<br />
3. Cook down until the chicken is done.<br />
Meanwhile – make your rice (10 min rice is good), and stirfry some chopped carrots and Asian-style peas in soy sauce if you want. They’re great for presentation, and vegetables are always good.<br />
<br />
Spread the rice out in a large serving dish, cover with the stir-fried veggies, and place the chicken pieces on top. Pour most of the orange sauce over everything, saving some to be served on the side (believe me, you will want every drop).Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com0tag:blogger.com,1999:blog-4373781238000306347.post-50774164812984090302010-03-04T17:24:00.000-08:002010-03-04T17:24:51.989-08:00Orange Curd Tartlets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDIlF_u7Ep055GrAxQyZhFiDR_Cv0XCkYcVQsh4-jVvDyjIvR6uX_5PMUwL1xyn9N50XpoOMniq6ZEyrTuFtRA8ZNGMzO1P2fFn6siqWi4Yn19WD65n17ieBH1l-WWa1pVWTOVQDF4nww/s1600-h/P1030779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDIlF_u7Ep055GrAxQyZhFiDR_Cv0XCkYcVQsh4-jVvDyjIvR6uX_5PMUwL1xyn9N50XpoOMniq6ZEyrTuFtRA8ZNGMzO1P2fFn6siqWi4Yn19WD65n17ieBH1l-WWa1pVWTOVQDF4nww/s320/P1030779.JPG" /></a></div>One more recipe that uses Oranges - and I still have more oranges on my counter to go through. Oh boy. And, I'm out of eggs. Anyways, this is an elegant dessert worthy of fancy dinner parties and afternoon tea. Make it one day ahead, or at least a few hours ahead of time, since it needs time to cool and set. <br />
-AnglophileinLA<br />
<br />
Ingredients for the curd:<br />
½ cup fresh squeezed and strained orange juice <br />
Zest from 1 orange<br />
½ cup sugar<br />
2 eggs, beaten<br />
1 cube (¼ pound) unsalted butter, cut into 6 chunks<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieR5qvfnk2iG0o-SNmppacqg2a-0mjkr2f9Ig8wiWuX2xqp23Zl4BeBJiwqXizChC-0x7iYMhfghDOgmg2KTgaKRGIq_niYegw4miCKp4WPOFGCknznAvAyH8S-oZ15i-FC5KOhSQuRD_N/s1600-h/P1030761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieR5qvfnk2iG0o-SNmppacqg2a-0mjkr2f9Ig8wiWuX2xqp23Zl4BeBJiwqXizChC-0x7iYMhfghDOgmg2KTgaKRGIq_niYegw4miCKp4WPOFGCknznAvAyH8S-oZ15i-FC5KOhSQuRD_N/s320/P1030761.JPG" /></a></div><br />
The process:<br />
Start water boiling in a small pot - you'll be cooking the curd in a metal bowl resting on top of it. <br />
Combine juice, zest and sugar in the lightweight metal bowl. Whisk in the eggs and stir constantly over medium heat. Keep the whisk moving slowly so the eggs have no chance to scramble.<br />
<br />
Add one chunk of butter and keep whisking. When the chunk starts to look a little raggedy, add another chunk. Keep adding another chunk as each previous one starts to move through the raggedy stage to the melting stage. Keep the whisk moving slowly all the while. When all chunks of butter have melted, whisk for about 5 minutes more, until the curd thickens and coats the back of a spoon. Do not overcook.<br />
<br />
Remove from the heat and immediately strain the curd into the tartlet shells. STRAINING IS IMPORTANT. Then, immediately cover with plastic wrap so a skin doesn't develop on the surface of the curd. Let chill overnight if possible.<br />
<br />
Chocolate Coated Tartlet Shells<br />
<br />
I used the roll-out Pillsbury pie crusts that come 2-in a box. 1 pie crust made 3 tartlets by just laying them over the creme-brulee ramekins and cutting around the edges. Then I just pressed the crusts into the ramekins, poked fork holes in, and pre-baked according to the directions on the box.<br />
<br />
Meanwhile, using the same doulbe-boiler technique as the curd, heat a half cup of chocolate morsels with a spoonful of butter in a metal bowl resting on top of a pot of boiling water. Stir constantly, and when it's gooey, take a culinary brush (mine is silicone, works really well), and paint the insides of the baked tart shells with chocolate. Let harden and cool before you pour in the curd.Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com1tag:blogger.com,1999:blog-4373781238000306347.post-57498993012724286862010-03-04T17:03:00.000-08:002010-03-04T17:03:19.026-08:00Cranberry Orange Shortbread Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyN7mRswLTrNQubrJxz9ci8BbKgY-ZhRwhjqcNv9n9wfW6YV-MKkpr9Y7KWS3yQfOhTGgnlHjm0E4JSaBUC73HJ-JlSZyhyphenhypheneHHfWlhfKKAyAoOpXHkCSWz9-USjj1OlSjCVatB6y5Q0gCW/s1600-h/P1030769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyN7mRswLTrNQubrJxz9ci8BbKgY-ZhRwhjqcNv9n9wfW6YV-MKkpr9Y7KWS3yQfOhTGgnlHjm0E4JSaBUC73HJ-JlSZyhyphenhypheneHHfWlhfKKAyAoOpXHkCSWz9-USjj1OlSjCVatB6y5Q0gCW/s320/P1030769.JPG" /></a></div>Another use for a mountain of oranges is dessert. And Cranberry Orange Shortbread cookies are one of my favorites, especially for tea time.<br />
-AnglophileLV<br />
<br />
Ingredients<br />
•1/2 cup dried cranberries, chopped fine<br />
•1 1/2 cup all-purpose flour<br />
•10 tablespoons softened butter<br />
•1/2 cup confectioners' sugar<br />
•finely grated zest of 1 orange <br />
Optional: finely chopped almond slivers (for a Morroccan touch), or Chai Masala (for an indian touch) <br />
<br />
Preheat oven to 325. <br />
Mix everything together and roll the thick dough out until it is 1/4th of an inch thick. These cookies do not rise, so you have to flatten it out to cookie-thickness. Then cut out your cookies with a cookie cutter, or the lid of a jar of yeast (that's what I did), and lay them on a lightly greased cookie sheet. <br />
<br />
Bake for 20 minutes, until lightly browned on the bottoms. <br />
<br />
Makes a little under 2-dozen. <br />
<br />
Now - for extra flair - I spread melted Ghiradelli chocolate on half of each cookie. You can't go wrong with dark chocolate and orange. Yum.Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com0tag:blogger.com,1999:blog-4373781238000306347.post-21662392286399847632010-03-04T16:54:00.000-08:002010-03-04T16:55:23.984-08:00No Knead Orange Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKrjJ7uRdvd0iNOXfUpyudyNiA4yEEpC6C66fQmQ50x9WoRePZnL6hVF8X3y0fJDadCIAYcpIW8MBrLkk5nnfY_Ii1i0II-yb704hYKYvNLP600F8-PSbhV1HNlOnTeQsRuFNzgGvO3Xl/s1600-h/P1030772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKrjJ7uRdvd0iNOXfUpyudyNiA4yEEpC6C66fQmQ50x9WoRePZnL6hVF8X3y0fJDadCIAYcpIW8MBrLkk5nnfY_Ii1i0II-yb704hYKYvNLP600F8-PSbhV1HNlOnTeQsRuFNzgGvO3Xl/s320/P1030772.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After the initial success of my No Knead Wine Flour Bread, I made it again. And again. Then I got a trashbag full of oranges from my grandfather's yard and had to get creative before they rotted. Thus was born: No Knead Orange Bread. To my knowledge, I am the only person to apply orange flavor to yeasted bread (quickbreads have been done). </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-AnglophileinLA</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients for 1 loaf:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 3/4 cup bread flour (King Arthur is the best!)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 Tb wheat gluten</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 packet yeast (2 1/2 tsp)</div>1/2 Tb sea salt<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/4 C. Orange juice </div>1/4 C honey<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup eggs, well blended</div>1/3 cup butter, melted<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">zest of 1 orange</div>slivered almonds and sugar to top bread<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Now for the fun part: throw all the dry ingredients in a bowl and mix them. Then throw all the wet ingredients into the bowl and mix them. It's going to be really really goopy. No Knead bread making is a messy process, the dough is wet but yields such a delicious moist and spongy bread. Let rise in the bowl for 2 hours, and then I like to keep it in the fridge overnight so the flavors can develop. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLof3YgXh99xYUOti1LgX_K_vRjCeYFiLP5-g_TM5Vll9D0AZP2IhJwnK5mw-bNvsb9IoEWYk3s6cyYJZM_npG5jIgbADKVnoPCJZGWOOTnaZsW5BO5czjlfdWJQ2MhlkFwnHeanrzhs9x/s1600-h/P1030759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLof3YgXh99xYUOti1LgX_K_vRjCeYFiLP5-g_TM5Vll9D0AZP2IhJwnK5mw-bNvsb9IoEWYk3s6cyYJZM_npG5jIgbADKVnoPCJZGWOOTnaZsW5BO5czjlfdWJQ2MhlkFwnHeanrzhs9x/s320/P1030759.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After the dough has risen, pick up the goopy mass and stretch it into an oblong ball, so it fits in the breadpan. This will take some of the air out, but don't worry. Sprinkle the top with sugar and slivered almonds, and then let it rest another 90 minutes. It will rise again. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhM7__Us5Swhdz0KiR8igofpCZYUFKQJ0TC7vTNKrKqu5vfPHQpGcOEPlHcYwxk2FKcfdLNzLu_ZbBML7U28Idw3ggy6n-hhtW6gG_wo883O6cqrIdS2J-PI1ORpfiiF_wjzcKm7KM2K6A/s1600-h/P1030762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhM7__Us5Swhdz0KiR8igofpCZYUFKQJ0TC7vTNKrKqu5vfPHQpGcOEPlHcYwxk2FKcfdLNzLu_ZbBML7U28Idw3ggy6n-hhtW6gG_wo883O6cqrIdS2J-PI1ORpfiiF_wjzcKm7KM2K6A/s320/P1030762.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat the oven to 350 degrees, and when it's hot, put the bread in with an oven-proof dish of water to keep the oven environment humid. The bread should be close to done in 60 minutes, though I like to use a meat thermometer to check. The internal tempreture should be between 190 and 200 degrees when the bread is done.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Remove the bread from the breadpan 15 minutes after it comes out of the oven to a cooling rack. I've found that the bread is so moist that it will develop a soggy bottom if its allowed to sit in its pan too long. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Also, here is the recipe for 1 loaf of the Wine Bread, if 3 loaves is an intimidating prospect - follow the same directions as above.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients for 1 loaf of Wine Bread</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 1/2 C flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4th C wine flour</div>2 Tb wheat gluten<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 Tb sea salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/4 C warm water<br />
1 packet yeast (2 1/2 tsp)</div>1/4 C honey<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup large eggs, mixed (5 eggs = roughly 1 cup)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/3 C butter, melted</div>I used sunflower seeds to top my last loaf, but any crunchy nut would be good.Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com0tag:blogger.com,1999:blog-4373781238000306347.post-3407903645737251252010-02-26T14:43:00.000-08:002010-02-26T14:44:17.982-08:00No Knead Wine Flour Bread<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIMbGotqOG1IjE8LkLO1k6RsiUa6CtTEch1o8GhEoq6ku0PkTvQ11YNYPWI_Z3Djp9BIMn5X3qQj6n65zXjonDHr82d2DoZW_WA32hDisDtYovafxmNw4hlSU6e2hJnfmexRTjxEr1lLj/s1600-h/P1030717.JPG" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIMbGotqOG1IjE8LkLO1k6RsiUa6CtTEch1o8GhEoq6ku0PkTvQ11YNYPWI_Z3Djp9BIMn5X3qQj6n65zXjonDHr82d2DoZW_WA32hDisDtYovafxmNw4hlSU6e2hJnfmexRTjxEr1lLj/s320/P1030717.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MeOw-poMmHPizS6Pyr2tv5GY3y5rD78DwwtqDQupE5H92Oz1OhRBNRkejpdEEPj0pc2vQeMrji2m4KfNoTH8ivlkHO5YO0h-zRt4j5N1uXs_QxbNEaUpYgZhz3jB6vMmsGe1baGSEQto/s1600-h/P1030729.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MeOw-poMmHPizS6Pyr2tv5GY3y5rD78DwwtqDQupE5H92Oz1OhRBNRkejpdEEPj0pc2vQeMrji2m4KfNoTH8ivlkHO5YO0h-zRt4j5N1uXs_QxbNEaUpYgZhz3jB6vMmsGe1baGSEQto/s320/P1030729.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The new Blogger format is a nightmare - can you tell? I couldn't move these pictures into any kind of logical formation. So there they are, in a jumble.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">My friend at <a href="http://agirlamarketameal.com/">A Girl, A Market, A Meal</a> put a No Knead bread recipe up on Facebook the other day, and I just had to try it. Although I enjoy kneading bread - it's great exercise - I haven't been able to produce the kind of loaf you would make peanut butter and jelly sandwiches with. Her recipe seemed like it would produce a loaf more like store-bought bread. I've also been dying to try out my new <a href="http://www.marchenoirfoods.com/">Cabernet Wine Flour from Blackmarket Bakery</a>. It's flour made from red grape skins leftover from the wine making process and is very rich in resveratrol. It's also purple, which is awsome. So, I put the recipe together with the wine flour and came up with this vaguely purple and absolutely delicious bread.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Important note on the wine flour - I was advised that when using the wine flour, only use it to replace 10-15% of the flour in the recipe, so a little goes a long way. I can't do math worth a damn, so all I can report is that my guess of 1/2 cup for this recipe worked.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">No Knead Bread, slightly altered from the fantastic recipe on <a href="http://agirlamarketameal.com/">A Girl, A Market, A Meal</a>.</div>Prep time: 10 minutes<br />
Total time: 55-60 minutes, plus rising time<br />
Yield: 3 loaves<br />
Ingredients:<br />
7 cups King Arthur Bread Flour<br />
1/2 cups wine flour<br />
1 1/2 tablespoons granulated yeast, or 2 packets<br />
1 tablespoon sea salt<br />
1/4 cup vital wheat gluten (available at health food stores and online)<br />
2 1/2 cups warm water<br />
1/2 cup honey<br />
5 large eggs<br />
2/3 cup melted butter <br />
<br />
Preparation:<br />
<br />
1. In a large bowl of a stand mixer or food processor (14-cup capacity), or your 1 gallon storage container, mix together the flours, yeast, salt and wheat gluten. In another smaller bowl, whisk together the water, honey, eggs and preferred fat. Using the dough attachment, or your hands, mix the wet ingredients with the dry until thoroughly combined. It will be very sticky. Do not knead.<br />
<br />
2. Cover and let rest at room temperature for 2 hours. After this, the dough is ready to be formed and placed in a loaf pan, but it is easier to do this if you refrigerate it first for a couple of hours. The flavor improves after 24 hours, so make it the evening before, if you have time.<br />
<br />
3. On baking day, lightly grease a standard loaf pan (8 1/2 x 4 1/2). Lightly dust the top of the dough with flour and grab a large hunk in your hand, cutting it off at the bottom. It should be about the size of a cantaloupe. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go. Cover the rest of the dough loosely and return to the refrigerator.<br />
<br />
4. Form the ball into a thick log shape and place it in the prepared loaf pan. It should be just over half full. Cover it loosely with plastic wrap and let it rest for 90 minutes in a warm place (40 minutes if the dough you are using is already room temperature).<br />
<br />
5. Thirty minutes before you are ready to bake, preheat the oven to 350 degrees. Place the loaf in the center of the oven and bake for 45-50 minutes or until the loaf is golden brown. Remove the bread from the pan and allow it to cool completely on a rack before slicing.<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDeeLRDQq4ZyPgEzmhTagoAE6FtEuLot0uPlGKtlLFsauc2v8NY1529lVVG_R1FRDGnLdLCpPyUK6ca-2kDnlV79Z7PeFhdJOHiQCN3tMaQxDC3moWO5d_UGTdk2p7DSYXgcnSfWHyF_q7/s1600-h/P1030727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDeeLRDQq4ZyPgEzmhTagoAE6FtEuLot0uPlGKtlLFsauc2v8NY1529lVVG_R1FRDGnLdLCpPyUK6ca-2kDnlV79Z7PeFhdJOHiQCN3tMaQxDC3moWO5d_UGTdk2p7DSYXgcnSfWHyF_q7/s320/P1030727.JPG" /></a></div>Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com1tag:blogger.com,1999:blog-4373781238000306347.post-90663198193658707452010-02-19T14:31:00.000-08:002010-02-19T14:31:00.935-08:00Dark Chocolate Cabernet Cupcakes<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaUjkOTw7PgU6Kh7nHYUqunXiP6rV9uIl85PpIKGtyTEOhM-aY_xTcBW62NG7uP7C1JNTPF-xsGWr91WPuTU2r7OEHQiZt1LxUgMuYN6CENJOB7nbi5JjI_gHlGOi8LzoJCrjbafsvvff/s1600-h/P1030714.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaUjkOTw7PgU6Kh7nHYUqunXiP6rV9uIl85PpIKGtyTEOhM-aY_xTcBW62NG7uP7C1JNTPF-xsGWr91WPuTU2r7OEHQiZt1LxUgMuYN6CENJOB7nbi5JjI_gHlGOi8LzoJCrjbafsvvff/s400/P1030714.JPG" /></a> </div>This recipe required a lot of experimentation and tasting at every stage. It was too sweet at first, so I added more wine flour, more cabernet and regular cocoa powder until the batter was rich and dark. Then I added a handful of mini-morsels just to be sure. The Cabernet wine flour and cocoa powder are the coolest things ever – they are non-alcoholic, but pack all the health benefits of red wine into whatever you’re baking. They also make great gifts and can be found here: <a href="http://www.marchenoirfoods.com/">http://www.marchenoirfoods.com/</a><br />
--<a href="http://www.anglophileinla.com/">AnglophileinLa</a><br />
<br />
Dark Chocolate Cabernet Cupcakes<br />
Makes 2 dozen<br />
<br />
* 3/4 cup unsweetened cocoa powder (I mixed in a few Tb of the Cabernet cocoa powder)<br />
* 1 1/2 cups all-purpose flour (I mixed in 1/2 cup wine flour with the regular flour)<br />
* 1 1/2 cups sugar<br />
* 1 1/2 teaspoons baking soda<br />
* 3/4 teaspoon baking powder<br />
* 3/4 teaspoon salt<br />
* 2 large eggs<br />
* 3/4 cup warm water<br />
* 3/4 cup buttermilk<br />
* 3 tablespoons vegetable oil<br />
* 1 teaspoon pure vanilla extract<br />
* ½ cup semi-sweet mini morsels<br />
<br />
Directions<br />
1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla, then the semi-sweet mini morsels; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.<br />
2. Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.<br />
<br />
Chocoholic Frosting<br />
<br />
1/3 cup<span style="color: black;"> butter</span><br />
<span style="color: black;">1 cup semisweet chocolate, mini-morsels (Nestles)</span><br />
<span style="color: black;">1/4 teaspoon salt</span><br />
<span style="color: black;">1 teaspoon vanilla</span><br />
<span style="color: black;">3 cups confectioners' sugar</span><span style="color: black;">, sifted</span><br />
<span style="color: black;">2 Tsp Cabernet Cocoa Powder</span><br />
<span style="color: black;">4 Tb brandy</span><br />
<span style="color: black;">5 tablespoons milk </span><span style="color: black;">(or 3 Tb buttermilk, and 2 Tb regular)</span><br />
<br />
<span style="color: black;">Directions</span><br />
<span style="color: black;">In small saucepan, melt butter</span>. Stir in mini-morsels until melted.<br />
Add salt and vanilla.<br />
Gradually beat in confectioner's sugar and milk until creamy and fluffy. The longer you beat it, the creamier it gets. Then put in the Cabernet cocoa powder and brandy to taste.<br />
Makes enough to fill and frost 2 layers of cake (about 2 1/4 cups of frosting).<br />
<div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a></div>Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com0tag:blogger.com,1999:blog-4373781238000306347.post-17553546878423362662010-02-18T21:13:00.000-08:002010-02-18T21:13:40.689-08:00Blueberry Blitz Cake<div style="text-align: left;"></div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQGmPPqTiw1G5hjZx41rgfueVEE8YwtTjiAKX5ofI-BqaBh0QyCdnBr4pmW11Gx_Ne6H7B1QR3F5GeO2zAlHIIrc6j6Ozf7jQsskDk5UrD87nBJgDSgtQ-eSDvJPYpgJK8GSI0lPQvm0v/s1600-h/P1030713.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQGmPPqTiw1G5hjZx41rgfueVEE8YwtTjiAKX5ofI-BqaBh0QyCdnBr4pmW11Gx_Ne6H7B1QR3F5GeO2zAlHIIrc6j6Ozf7jQsskDk5UrD87nBJgDSgtQ-eSDvJPYpgJK8GSI0lPQvm0v/s400/P1030713.JPG" /></a> </div><div style="clear: both; text-align: left;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a>Blueberry Blitz Cake</div><div style="clear: both; text-align: left;">Serves 6</div><div style="clear: both; text-align: left;"><br />
</div><div style="clear: both; text-align: left;">I found a raspberry buttermilk cake recipe in an old Bon Appetit, but as usual, I didn't have the ingredients to make anything out of that silly magazine. So, I went with what I had: Buttermilk, a lemon, and a cup of blueberries. It turned out terrific. Perfect for coffee in the morning, tea in the afternoon, and dessert in the evening. --<a href="http://www.anglophileinla.com/">AnglophileinLA</a></div><div style="clear: both; text-align: left;"><br />
</div><div style="clear: both; text-align: left;">Ingredients:</div><div style="clear: both; text-align: left;"><br />
</div><div style="clear: both; text-align: left;">1 cup all-purpose flour</div><div style="clear: both; text-align: left;">½ tsp baking powder</div><div style="clear: both; text-align: left;">½ tsp baking soda</div><div style="clear: both; text-align: left;">¼ tsp salt</div><div style="clear: both; text-align: left;">½ stick unsalted butter, softened</div><div style="clear: both; text-align: left;">2/3 cup sugar, plus 1 Tb sugar divided</div><div style="clear: both; text-align: left;">¾ tsp vanilla extract</div><div style="clear: both; text-align: left;">1 large egg</div><div style="clear: both; text-align: left;">Zest from 1 lemon</div><div style="clear: both; text-align: left;">½ cup well-shaken buttermilk</div><div style="clear: both; text-align: left;">1 cup frozen blueberries (or any berry, raspberry works well too)</div><div style="clear: both; text-align: left;"><br />
Directions:</div><div style="clear: both; text-align: left;">1. Preheat oven to 400 degrees with rack in the middle. </div><div style="clear: both; text-align: left;">2. Grease a 9-inch round cake pan.</div><div style="clear: both; text-align: left;">3. Whisk together flour, baking powder, baking soda and salt.</div><div style="clear: both; text-align: left;">4. Beat butter and 2/3 cup sugar with an electric mixer until pale and fluffy, about 2 minutes. Add vanilla and lemon zest, then add the egg and beat well.</div><div style="clear: both; text-align: left;">5. Mix in flour, alternating with buttermilk, mixing until just combined. </div><div style="clear: both; text-align: left;">6. Spoon batter into cake pan, smoothing the top. </div><div style="clear: both; text-align: left;">7. Scatter the cup of blueberries evenly over the top, then sprinkle with the 1 Tb sugar.</div><div style="clear: both; text-align: left;">8. Bake until cake is golden and a toothpick in the middle comes out clean, about 25-30 minutes.</div><div style="clear: both; text-align: left;"><br />
</div><div style="clear: both; text-align: left;">I would be tempted to do a Moroccan spin on this with cinnamon, cardamom, orange rind and orange flower water instead of the lemon zest and blueberries. The buttermilk cake base is so versatile. </div>Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com1tag:blogger.com,1999:blog-4373781238000306347.post-74363677271485418912010-02-18T21:07:00.000-08:002010-02-18T21:07:48.486-08:00Chicken Provencal<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AIA8zwaQpIQijXdriCWmrBUUwfAiAFUt2-xhiZo51l8K1cCDk_1eZQm0gqXPweVIS_UcMvtRD_97d0OroQh1wRtiOPNq_ocNCKYvBciH88NysamSK56sjnaXEmz1JYMEcIahH0w2351O/s1600-h/P1030711.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AIA8zwaQpIQijXdriCWmrBUUwfAiAFUt2-xhiZo51l8K1cCDk_1eZQm0gqXPweVIS_UcMvtRD_97d0OroQh1wRtiOPNq_ocNCKYvBciH88NysamSK56sjnaXEmz1JYMEcIahH0w2351O/s400/P1030711.JPG" /></a> </div><div align="left" style="margin: 0px auto 10px; text-align: center;">Chicken Provencal</div>Serves 2<br />
According to Julia Child, the combo of thyme, basil, fennel and garlic makes this “de Provence.” I wouldn’t know. But, I do know that this is one of the best chicken recipes I have ever made. The funny thing is, I’m really bad at following directions for French recipes – they’re too complex. So I just take the general flavor combinations and go with my gut. So here is my easy version with a lemon-basil cream sauce.<br />
--<a href="http://www.anglophileinla.com/">AnglophileinLA</a><br />
Chicken<br />
6-8 chicken tenders<br />
1/4th stick butter<br />
1 tsp dried thyme, or a small handful fresh (I used fresh)<br />
1 clove garlic, chopped fine<br />
1 tsp dried basil<br />
½ tsp fennel seeds<br />
Salt and pepper to taste<br />
a dash of dry white wine<br />
<br />
Sauce<br />
1 egg yolk<br />
½ cup buttermilk<br />
Juice from ½ lemon<br />
1 Tb dry white wine<br />
5 leaves fresh basil, chopped coarse<br />
For the chicken: <br />
1. Put the garlic and butter in at the same time, so the butter melts as the garlic cooks, infusing everything with garlicky goodness.<br />
2. Add the thyme, dried basil and fennel seeds.<br />
3. Add the chicken, sprinkle with a little salt and pepper. Brown the chicken in the butter, then flip.<br />
4. Add the wine, and cover the pot, let cook for another 5 minutes.<br />
<br />
<br />
For the sauce<br />
<br />
Take all the ingredients and put them in a pot, stirring constantly. Let it simmer for a couple minutes. I don’t think the darkened basil looks that good, so I poured the sauce through a strainer over the chicken.<br />
<br />
I served the chicken over quinoa, which was perfect to soak up the sauce, and had a side of simple green beans. <br />
<br />
<a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a>Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com0tag:blogger.com,1999:blog-4373781238000306347.post-14161917832468239752010-02-11T17:19:00.000-08:002010-02-11T17:19:32.376-08:00Southwestern Lentil Soup<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xfc7JfbmrWCHCWLH2qH1iuqXZWx3RXivsgc27w7NmCIO7CSmzBDktN7dZvmPP3IQlojw95M71Gc299AaYbl9PpEfXvGpbi1qI112_Y5nQApscm25Wr2zdKOokRnf6Lg566bP7WdqIhyphenhyphenO/s1600-h/P1030684.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xfc7JfbmrWCHCWLH2qH1iuqXZWx3RXivsgc27w7NmCIO7CSmzBDktN7dZvmPP3IQlojw95M71Gc299AaYbl9PpEfXvGpbi1qI112_Y5nQApscm25Wr2zdKOokRnf6Lg566bP7WdqIhyphenhyphenO/s400/P1030684.JPG" /></a> </div>There was one perfect soup throughout my childhood. When I was sick, this is the soup I craved – forget that old Campbell’s Chicken Noodle. This soup was the vegetable, black bean salsa combination found at AJ Spurs in Buellton, and until today, I thought I’d never taste it anywhere else.<br /><br />But, I cracked the code.<br /><br />Thanks to Giada’s bland lentil soup recipe and Trader Joe’s Garlic Salsa, I just made myself a pot of soup that is the perfect replica of the taste I remember from AJ Spurs. I guess I might call it Spaghetti Western Soup, since there are strong Italian influences – but then people would expect spaghetti noodles and be disappointed. --AnglophileinLA<br /><br />Southwestern Lentil Soup<br /><br />2 Tb olive oil<br />1 small onion, chopped<br />3 celery stalks, chopped<br />3 carrots, chopped<br />4 garlic cloves, chopped<br />½ Italian sausage (optional)<br />1 bay leaf<br />Parmesan rind (optional)<br />1 can chopped tomatoes, no salt added<br />1 ¼ C. Lentils – either out of a can or soaked overnight<br />Salt and a lot of pepper (to taste)<br />5 cups low sodium chicken broth<br />2 small potatoes, chopped into small ½ inch pieces<br />6 fresh thyme sprigs<br />1 can black beans<br />½ jar Trader Joe’s Garlic Salsa (or your favorite mild or medium salsa)<br />A few dashes Worcestershire and Tobasco sauces<br />1 Tb tomato paste<br />Freshly grated parmesan (optional)<br /><br />1. Heat the oil, then add the chopped onions, celery, carrots and garlic. Let sauté until softened, about 8 minutes.<br />2. Add the ½ Italian sausage, chopped into small pieces.<br />3. Thrown in the parmesan rind, 1 can chopped tomatoes, lentils, salt and a lot of pepper (I love pepper).<br />4. Pour in 5 cups of low sodium chicken broth and start peeling off the leaves from the thyme sprigs and add them. Add the chopped potatoes and let simmer for 20 minutes or until the potatoes and lentils are soft.<br />5. Spoon between 1/4th to ½ of the jar of Garlic Salsa into the soup, followed by a spoonful of tomato paste and a few dashes of Worcestershire and Tobasco sauces to taste.<br /><br />Note: With any recipe, tasting it a few times throughout the cooking process is vital to a great end result. So pick up a spoon and taste!<br /><br />2nd Note: If you have some leftover wine in the fridge, add a dash of that too. A little wine never hurts.<div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com1tag:blogger.com,1999:blog-4373781238000306347.post-16181281718813843142009-12-13T20:26:00.000-08:002009-12-13T20:45:35.142-08:00Sourdough Pretzels<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbYO7pQWFP-C7bJAzfbcu28SnKmJhcKzuGoUqHLIV7JoeplNnhMOSN-T0-GCoRFehls0cYRk1AVIXah4gSWBP5l0Jj4gcknOkXEYFgten6b8LmL0GSLkz6nkMEWb5ZWfy9hMdU1P9zWln/s1600-h/P1030647.JPG"><img id="BLOGGER_PHOTO_ID_5414947846741135394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbYO7pQWFP-C7bJAzfbcu28SnKmJhcKzuGoUqHLIV7JoeplNnhMOSN-T0-GCoRFehls0cYRk1AVIXah4gSWBP5l0Jj4gcknOkXEYFgten6b8LmL0GSLkz6nkMEWb5ZWfy9hMdU1P9zWln/s400/P1030647.JPG" border="0" /></a><br /><div>I baked bread for the first time last week, and it miraculously turned out very well. So, I decided to take my daring a step further and attempt sourdough pretzels. BOY did these turn out well. I especially like my onion-topped pretzels, with just a dash of garlic salt. They're exactly how pretzels should be, though a bit smaller than I'm used to seeing. The original recipe makes 20 pretzels, so I cut all amounts in half since that seemed a bit much for two people. My boyfriend has requested I make these the next time he throws a football party, and that is testament to how good they are. --<a href="http://www.anglophileinla.com/">AnglophileLV</a></div><br /><div></div><br /><div>Sourdough pretzels</div><div>makes 10 pretzels, about 4 to 5 inches across, hard crust, soft center.</div><br /><div>Ingredients:</div><br /><div>3/4 cups proofed starter</div><div>1/2 cup hot water</div><div>1 tablespoons butter</div><div>1.5 tablespoons sugar (1/2 Tb = 1 and ½ tsp)</div><div>1 teaspoons salt</div><div>1/2 packet yeast</div><div>2 3/4ths cups all purpose flour</div><br /><div></div><br /><div>Toppings could include:</div><div>Kosher or sea salt</div><div>garlic salt</div><div>chopped onions</div><br /><div></div><br /><div>Directions:</div><br /><div>1. Let all ingredients and utensils come to room temperature</div><br /><div>2. Add the 1 tablespoon butter, the 1.5 tablespoons sugar, and the 1 tsp salt to the cup of hot water. Cool to lukewarm.</div><br /><div>3. Put the proofed starter and 1/2 packet yeast into a bowl. Add the warm water mixture. Make sure the water is not hot because that will kill the yeast.</div><br /><div>4. Add 2 cups of flour, 1/4 cup at a time, stirring after each addition.</div><br /><div>5. Turn out onto a floured board and knead in approximately 3/4 cups more of the flour. </div><div>The dough will be very stiff. </div><br /><div>6. Place the dough in a greased bowl, turn over, and cover with a damp paper towel and a dish towel - you don't want the dough to dry out. Let rise for 2 hours. It helps if you put the dough in a warm place. I preheat the oven and place the bowl on top of the stove which seems to work well.</div><br /><div>7. Break off pieces of the dough about the size of a large egg. Roll each piece out with the palm of your hands until it is about 18 inches long and about 1/2 inch in diameter. Twist into the shape of a pretzel.</div><br /><div>8. Bring a pot of water to a rapid boil. Drop as many pretzels as will fit without touching into the water and cook about 30 seconds after they have risen to the top. (Or longer, if you like a chewier pretzel.)</div><br /><div>9. Remove to a baking sheet and sprinkle with coarse salt.</div><br /><div>10. Bake in a preheated 425*F oven for 15 minutes, until golden brown. Remove and cool on wire racks.</div><br /><div></div>Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com2tag:blogger.com,1999:blog-4373781238000306347.post-90460327126522977622009-12-08T11:38:00.001-08:002009-12-08T11:43:14.852-08:00Butternut Squash and Sage pasta for two<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGY2i7MYFbR6WaFRE2cJke4EfuKJVsuPSEGTz3l8LB-Vngu6oREh5TbGpoAPdlwyoNE-UTkQBcR3GJYm82CFmMpglaSz995gQCHW4thaoaYLnJIn_W0Iccw1MvT2KoyU_CIEiXp2l8PuQ/s1600-h/P1030618.JPG"><img id="BLOGGER_PHOTO_ID_5412952169636168594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGY2i7MYFbR6WaFRE2cJke4EfuKJVsuPSEGTz3l8LB-Vngu6oREh5TbGpoAPdlwyoNE-UTkQBcR3GJYm82CFmMpglaSz995gQCHW4thaoaYLnJIn_W0Iccw1MvT2KoyU_CIEiXp2l8PuQ/s400/P1030618.JPG" border="0" /></a> This dish smelled so good that I kinda did a rush job with the photography. I threw this together last night out of odds and ends in the fridge and a ClosetCooking recipe search. This is one of his recipes, much modified by me, and it turned out incredibly good. He went through a sage, onion, squash phase recently, and I'm going through the same phase now. The Hotlinks are actually a very complimentary flavor, so don’t be afraid of them. --<a href="http://www.anglophileinla.com/">AnglophileLV</a><br /><br />Butternut squash and sage pasta for two<br /><br />Ingredients:<br />1 tablespoon oil<br />1/3rd onion (chopped)<br />2 cloves garlic chopped)<br />2 tablespoons fresh sage (chopped)<br />1/2 tsp allspice (nutmeg will also work)<br />Salt and pepper to taste<br />1 Hotlink sausage (chopped) links<br />1 generous splash white wine<br />1 cup chicken stock<br />2 cups butternut squash cubed<br />enough pasta for two – rottini or penne work well<br />¼ cup heavy cream<br />½ Tb flour<br />parmigiano reggiano to taste<br /><br />For crispy fried sage leaves:<br />1 handful whole sage leaves<br />1 Tb butter<br /><br />Instructions:<br />1. Heat the oil in a pan.<br />2. Add the onion and garlic. Saute until onions are partially carmelized and garlic is crispy.<br />3. Add sage and allspice, sauté until fragrant.<br />4. Add the chopped sausage.<br />5. Pour in the wine to deglaze the pan.<br />6. Add the chicken stock and squash. Simmer until the squash is tender, about 15 minutes.<br />7. Cook your pasta.<br />8. When the squash is cooked, remove the vegetables from the pan leaving the juice. Put the vegetables aside for now.<br />9. Brown 1 Tb butter in a pan, then add the whole sage leaves and fry until crispy.<br />10. Blend the cream and flour together and mix with the juice, then add the parmesan to taste. Pour in the browned butter from the sage pan, reserving the crispy sage for a garnish. Stir in well.<br />11. Plate the cooked pasta, pour the sauce over, then top with the squash/onion/sage mix. Garnish generously with the crispy fried sage leaves.Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com0tag:blogger.com,1999:blog-4373781238000306347.post-86388021186501060302009-12-06T15:13:00.000-08:002009-12-06T15:30:30.582-08:00Polka Dot Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9BVvkRuyP_9APJ73bzIPfjWu3tlP1l1JLKqCFUWqeWjj8hNciU7hGe36wl1RWVC7mi98tKVl8XNy8Oh-tdkgtKAN2dCt6qCoE9jWnTSAUVvBeijUZSxCqdrHhzt2z3ME8Xemtq_gRr6w/s1600-h/P1030614.JPG"><img id="BLOGGER_PHOTO_ID_5412268856469137362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9BVvkRuyP_9APJ73bzIPfjWu3tlP1l1JLKqCFUWqeWjj8hNciU7hGe36wl1RWVC7mi98tKVl8XNy8Oh-tdkgtKAN2dCt6qCoE9jWnTSAUVvBeijUZSxCqdrHhzt2z3ME8Xemtq_gRr6w/s400/P1030614.JPG" border="0" /></a> My boyfriend went on a Cookie spree today. I woke to the the smell of baking cookies and the sound of him singing Christmas carols along with Dean Martin and Bing Crosby. Between us, we filled three tins and two plastic baggies with peanut butter cookies, <a href="http://spicemonkey.blogspot.com/2009/09/sourdough-chocolate-chip-cookies.html">sourdough chocolate chip cookies</a>, and these delicious Polka Dot Cookies. Santa is going to gain ten pounds at our apartment alone with all these goodies. --<a href="http://www.anglophileinla.com/">AnglophileLV </a><br /><br /><br />Polka Dot Cookies<br />Ingredients (Original Recipe Yields around 50 cookies)<br /><br />1 cup butter, softened<br />2 cups white sugar<br />2 eggs<br />2 teaspoons vanilla extract<br />2 cups all-purpose flour<br />3/4 cup unsweetened cocoa powder<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1 1/4 cups white chocolate chips<br /><br />Directions<br />1. Preheat oven to 350 degrees F (175 degrees C).<br />2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.<br />3. Bake for 10-12 minutes in the preheated oven, until cookies are set.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPl2dHZa8VZknXyjdsfIQddnWmF-JZY3vrzr-56iG8fWJy5AfG41y0YXC006XNhebTJ-pZStDbc7NPydjNGWADxl4H70t044hgId1jgbzd_9w8mv-untd45GDtH0qwmmCN-OOJ6Gyq0Ozd/s1600-h/P1030616.JPG"><img id="BLOGGER_PHOTO_ID_5412268759462181858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPl2dHZa8VZknXyjdsfIQddnWmF-JZY3vrzr-56iG8fWJy5AfG41y0YXC006XNhebTJ-pZStDbc7NPydjNGWADxl4H70t044hgId1jgbzd_9w8mv-untd45GDtH0qwmmCN-OOJ6Gyq0Ozd/s400/P1030616.JPG" border="0" /></a><br /><br /><div></div></div>Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com0tag:blogger.com,1999:blog-4373781238000306347.post-50568163974166535622009-12-02T13:20:00.000-08:002009-12-02T13:23:38.358-08:00Leftover Turkey Risotto<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2o216N_AosRpQbznq2k7yFY4eEWg_svYdSctTp1GxQiM30H2YWOEJEHOPf_2qd5cjNyaMZD6yXLf6vhNkfWipTyVLffV-4TwZwco0ip3-QEivEdW80QFQ9VNaN-_9dMoj5CdQ_Pe2r9fu/s1600-h/P1030601.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2o216N_AosRpQbznq2k7yFY4eEWg_svYdSctTp1GxQiM30H2YWOEJEHOPf_2qd5cjNyaMZD6yXLf6vhNkfWipTyVLffV-4TwZwco0ip3-QEivEdW80QFQ9VNaN-_9dMoj5CdQ_Pe2r9fu/s400/P1030601.JPG" border="0" /></a> </div><br />Every time I make risotto, it gets easier. The first time, I was all intimidated, envisioning centuries of Italian grandmothers ready to whack me with wooden spoons if I didn’t keep stirring in a clockwise (or was it counter-clockwise?) direction. Well, after making risotto for a while, the niceties get thrown out the window.<br /><br />Here is the easy risotto recipe I made with the leftovers of the leftovers from Thanksgiving. All I had on hand was turkey, thyme, an onion and mushrooms. And a bit of Parmesan. That is vital. -- <a href="http://www.anglophileinla.com">AnglophileLV</a><br /><br />Leftover Turkey Risotto: serves 4<br /><br />Ingredients:<br />1 can chicken stock<br />½ C white wine (or a generous dash, enough to reach all the risotto grains in the pan)<br />1 cup Arborio rice<br />Butter or olive oil<br />½ onion, chopped into small pieces<br />5-10 mushrooms<br />2 tsp fresh thyme leaves<br />1 handful turkey bite-sized turkey chunks<br />½ cup parmesan<br />Turmeric (optional)<br /><br />You’ll need 2 skillets for this operation, or one pot for the mushrooms and one skillet for the risotto.<br /><br />1. Melt 1 Tb butter in the skillet. Add the onions and let them cook down. Add the Arborio rice and stir until it is more golden than white on LOW heat. This can take a while, but you don’t want the rice to burn. If you’re new to risotto, stir constantly. Otherwise, you can let it rest a bit while you’re doing other stuff and let instinct guide you.<br /><br />2. Heat the chicken stock in the microwave for 2 minutes. Most recipes say to keep it boiling on the stove, but that uses another pot.<br /><br />3. Add a generous dash of wine (about ½ cup) to the risotto. The wine releases the starches in the rice that will make it creamy later on. When the wine has soaked in, start adding the chicken stock little by little. Add some, wait until it soaks in, then add some more. Stir constantly, make sure the heat is low.<br /><br />4. Melt butter in a small pot and add thickly chopped mushrooms. Let them sauté down a little, then add 1 tsp of the fresh thyme. Let sauté a little longer, and then add a dash of white wine. Toss in the turkey with the rest of the thyme and stir around.<br /><br />5. Add the juice that’s accumulating in the mushroom pot to the risotto. 1 can of chicken broth isn’t quite enough, but this little bit of extra liquid seems to do the trick and marry the flavors rather well.<br /><br />6. When the rice is creamy and not crunchy, add the parmesan, stir, and toss in the mushroom turkey mixture. Salt and pepper to taste (though I found that the chicken stock and parmesan were plenty salty enough).<br /><br /><br /><span style="font-style: italic;font-size:85%;" >This is a <a href="http://wanderlustandlipstick.com/blogs/wanderfood/2009/12/01/wanderfood-wednesday-giving-thanks/">Wanderfood Wednesday</a> post.</span><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Laurenhttp://www.blogger.com/profile/17234592414010238930noreply@blogger.com1