tag:blogger.com,1999:blog-16975146453132689682024-03-14T11:09:17.662-04:00Hotplate ConfidentialOne girl's cooking adventures from a lowly hotplate to a full-fledged (if small) kitchenErinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-1697514645313268968.post-56961439185938489332012-01-13T08:45:00.001-05:002012-01-13T08:46:58.962-05:00London 2012<div class="separator" style="clear: both; text-align: center;">
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For those of you who don't know, Sam and I are spending three months in London while he completes his MBA at London Business School. Because of this, I'm taking a little break from posting recipes here (although not from cooking in general!) In the meantime, please follow our European adventures at <a href="http://aspotoftea.tumblr.com/">aspotoftea.tumblr.com</a>. Cheers!Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com1tag:blogger.com,1999:blog-1697514645313268968.post-48736690923695179642011-12-05T19:09:00.001-05:002011-12-05T22:30:36.252-05:00Tree Trimming (Literally)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZ0LmXCiOepZMmVGywb72EUjYilOgT0LGVO9p5WverA5LPqXAC7OY3VmId7-9laBe7NG4mLiqWJTgGlnODSU5v7KvMQFUkNf-EKZLxyeJZgj7gJHZIE3JMfi9tc0JQv4FlhfRYMS7RNY/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZ0LmXCiOepZMmVGywb72EUjYilOgT0LGVO9p5WverA5LPqXAC7OY3VmId7-9laBe7NG4mLiqWJTgGlnODSU5v7KvMQFUkNf-EKZLxyeJZgj7gJHZIE3JMfi9tc0JQv4FlhfRYMS7RNY/s400/DSC_0005.JPG" width="400" /></a></div>
Sam and I went out and bought our first Christmas tree as a family yesterday! Ok, a little two-person family, but it was fun nonetheless. A couple of observations: 1) I got used to NYC where you can find nice little trees for your nice little apartments. In NC, these do not exist and I can only assume it's because everyone lives in palaces compared to the city. 2) Christmas trees are NOT cheap. With these two observations, we came home with a nice "little" six foot tree although once it was up in our tiny house, it didn't look so little anymore. We put it up in our brand-new plastic stand and thankfully had enough ornaments collected over the years to make it look good. We were pretty proud of ourselves. Until we came back into the room and the tree was nearly toppled over! Apparently we should have taken off a few of the branches at the bottom to make sure the tree fit tightly in the stand. Off came a couple of limbs, off came the lights only to be restrung, and now our perfect little six foot Christmas tree is a nice 5 foot 8. Much more manageable!<br />
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To accompany this activity, I decided to make an easy Bolognese sauce. A comforting meal even though it was 70 degrees out and it didn't much feel like Christmas outside. I put on the Christmas music and pretended we had a cozy fire and we decided to make it feel like a New England Christmas even if we were no where near one. For the Bolognese, I turned, once again, to Giada. Her simple Italian recipes are always spot on and are usually the perfect one pot meals. As always, I added the cooked pasta directly into the sauce with a bit of the pasta water to make the sauce thicken. Definitely try this technique the next time you make any pasta sauce. <br />
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<b><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/simple-bolognese-recipe3/index.html">Simple Bolognese</a> (<i>from Giada De Laurentiis</i>)</b><br />
<br />
<ul class="kv-ingred-list1" style="color: #3d3d3d; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Serves 4-6</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 cup <a class="crosslink" debug="8 29" href="http://www.foodterms.com/encyclopedia/olive-oil/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">extra-virgin olive oil</a></span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 medium onion, coarsely chopped</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 <a class="crosslink" debug="74 86" href="http://www.foodterms.com/encyclopedia/garlic/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">garlic cloves</a>, peeled and coarsely chopped</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 celery stalk, coarsely chopped</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 carrot, coarsely chopped</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pound ground chuck beef</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 (28-ounce) can crushed tomatoes</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 cup flat-leaf <a class="crosslink" debug="275 289" href="http://www.foodterms.com/encyclopedia/italian-parsley/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">Italian parsley</a>, <a class="crosslink" debug="292 301" href="http://www.foodterms.com/encyclopedia/chiffonade/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">chiffonade</a></span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">8 fresh basil leaves, chiffonade</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Salt and freshly ground black pepper</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 cup freshly grated <a class="crosslink" debug="408 415" href="http://www.foodterms.com/encyclopedia/pecorino/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">Pecorino</a> Romano</span></li>
</ul>
<div class="instructions" style="color: #3d3d3d; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<div class="instruction" style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Serve hot.</span></div>
</div>Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com1tag:blogger.com,1999:blog-1697514645313268968.post-28285579231117649602011-11-28T19:51:00.001-05:002011-12-03T22:53:05.403-05:00We Gather Together<div class="separator" style="clear: both; text-align: center;">
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Goodness. Another Thanksgiving has come and gone. This year, Sam and I hosted both sets of parents and my youngest brother here in Chapel Hill in our tiny house. The oven was pumping all day and I spent most of it either cooking, checking, tasting, or shooing people out of the kitchen. Ok, mostly shooing. I think I've already mentioned, I don't delegate well. But, Thanksgiving is not a meal you can make alone. There are just too many components, too many dishes that need to be timed perfectly to make sure everything arrives on the table piping hot. I think I planned the meal pretty well, but it's clear I have quite a few Thanksgivings to go before I can be calm, cool, and collected in the kitchen. A big thank you to my mom and mom-in-law for making two beautiful pies, my dad for helping to stuff the turkey and make the gravy, and to Sam for tackling the carving. Oh, and of course to my brother and father-in-law for expertly pouring the water and champagne. It was a full family affair.<br />
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<tr><td class="tr-caption" style="text-align: center;">The table (or tables)</td></tr>
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Everyone has their own traditional Thanksgiving dishes and in my home they always included sweet potatoes, mashed potatoes, stuffing, cranberries, gravy, and most importantly turkey. There was often something green on the plate, but it was mostly just for the color. The sweet potatoes went through a phase where they were covered with toasty mini marshmallows and there was one year when we had a frozen cranberry sorbet sort of thing. But mostly, it was all about the turkey and the gravy. Not brined, not dry rubbed, just plain, roasted turkey and always stuffed. I've continued that tradition (although I've updated the stuffing...sorry Mom) and I think our table looked pretty good, if cobbled together. Here are a few recipes from our meal - don't be afraid to try them out before next Thanksgiving!<br />
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<b>Sweet Potato and Carrot Puree (from <i>The Silver Palate</i>)</b><br />
<i>Serves 6-8</i><br />
<br />
4 large sweet potatoes (about 2 lbs)<br />
1 lb carrots<br />
2 1/2 cups water<br />
1 tsbp sugar<br />
12 tbsp unsalted butter at room temperature<br />
salt and pepper to taste<br />
1/2 cup creme fraiche<br />
1/2 tsp nutmeg<br />
dash of cayenne pepper (optional)<br />
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Preheat the oven to 375. Scrub the potatoes and cut a small, deep slit in the top of each. Set on the center rack of the oven and bake until the potatoes are tender when pierced with a fork, about 1 hour. Meanwhile, peel and trim the carrots and cut them into 1-inch lengths. Put them in a saucepan and add the water, sugar, 2 tbsp of the butter, and salt and pepper. Set over medium heat, bring to a boil, and cook, uncovered, until the water has evaporated and the carrots begin to sizzle in the butter, about 30 minutes. The carrots should be tender. If not, add a little additional water and cook until the carrots are done and all the liquid has evaporated. Scrape out the flesh of the sweet potatoes and combine with the carrots in a food processor. Add the remaining butter and the creme fraiche and process until very smooth. Add the nutmeg, and season with salt and pepper, Add the cayenne, if desired, and process briefly to blend. To reheat, transfer to an ovenproof serving dish and cover with aluminum foil. Heat in a preheated 350 degree oven until steaming hot, about 25 minutes.<br />
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<br />
<b>Roasted Brussels Sprouts</b><br />
<i>Serves 8</i><br />
<i><br /></i><br />
8 cups Brussels Sprouts<br />
olive oil<br />
coarse salt and pepper<br />
<br />
Preheat the oven to 400 degrees. Clean and trim the Brussels Sprouts and cut them in half, keeping all of the leaves. Toss in olive oil, salt and pepper and roast for 30-40 minutes until the sprouts are browned and crisped.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFJx4qc3io_Cu64HaVUj-BzHkdxvIYdu09nsc3XtVRXuviPvzkXaZ3PhHYcWqGx51eGO4eDMoX5fxlOdt064kM18qGWCQqkEpSYBmeGOSJk-IGXHnQCsdLgsN_YRygZsgkF5ZFHc6_IQ/s1600/DSC_0057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFJx4qc3io_Cu64HaVUj-BzHkdxvIYdu09nsc3XtVRXuviPvzkXaZ3PhHYcWqGx51eGO4eDMoX5fxlOdt064kM18qGWCQqkEpSYBmeGOSJk-IGXHnQCsdLgsN_YRygZsgkF5ZFHc6_IQ/s320/DSC_0057.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sam wrestling with the big bird.</td></tr>
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Whatever your tradition, I hope you had a wonderful holiday filled with family, friends, and food. But above all, I hope you had a chance to contemplate what you are thankful for, because although Thanksgiving shouldn't be the only time of year we think about all that we are grateful for, it's a pretty wonderful time to focus on it. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-fS5fwOsXRWjqcSWmwbYl4mBiw6QjfUrsJoNAhk7J6p7MOiYJQ4UftYM9eN5LanfP_ayEI_mDB5BoB5gaPcERPaiPhZRiFjp2V6JbHlP2hyphenhyphenJnMFM4-IdjQt8qPga9DBrslsQNtfhh5s/s1600/DSC_0073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-fS5fwOsXRWjqcSWmwbYl4mBiw6QjfUrsJoNAhk7J6p7MOiYJQ4UftYM9eN5LanfP_ayEI_mDB5BoB5gaPcERPaiPhZRiFjp2V6JbHlP2hyphenhyphenJnMFM4-IdjQt8qPga9DBrslsQNtfhh5s/s320/DSC_0073.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Have leftovers? Consider making Turkey Rice Soup!</td></tr>
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<br />Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com1tag:blogger.com,1999:blog-1697514645313268968.post-58051090273459371482011-11-08T20:54:00.001-05:002011-12-03T22:53:16.157-05:00When in Doubt, Make a Pizza!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SL3lH31G-Vi-0kgvHFms2fH_lyEWYWOlpDHnXFlkIvVH5F8vsyJDsxQtTcfvvlGrzKAm4xSZPa3F-ASOYRb19j8BCVbyiMpdPdEdSOQ40kozSPvtP7eJMI0Y65kzwbhnOcDmaFul7FA/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SL3lH31G-Vi-0kgvHFms2fH_lyEWYWOlpDHnXFlkIvVH5F8vsyJDsxQtTcfvvlGrzKAm4xSZPa3F-ASOYRb19j8BCVbyiMpdPdEdSOQ40kozSPvtP7eJMI0Y65kzwbhnOcDmaFul7FA/s400/DSC_0048.JPG" width="400" /></a></div>
Do you ever have those days when nothing seems appetizing? You can't think of one thing that you want to have for dinner and you're not even sure that you're hungry? Well, today was one of those days. I had a pretty frustrating day and to be honest, all I really wanted was to have a gallon of wine. Ok, not a gallon, more like two big glasses, but you get the picture. Now in NY, with our tiny kitchen, this would have meant a quick trip to the local Chinese place around the corner or a pizza joint. But here in NC? Those simply don't exist. No let me rephrase that. They exist, but no self-respecting NY foodie would be a patron of one (you heard me, "I Love NY Pizza"). Plus, Sam and I are really trying to cook at home every night of the work week down here. It generally hasn't been difficult, but when you run into a night like tonight when you are so uninspired you contemplate not eating dinner, it becomes quite a chore.<br />
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Enter the Trader Joe's fresh pizza dough. Sam and I have discovered the wonders of making your own pizza fresh from the oven. I even got these really cool circular pizza pans for our wedding with holes in the bottom to let the heat properly bake the pies evenly. It's been a revelation and we now always seem to have pizza makings in our fridge and extra dough in the freezer. I've already mentioned my fear of baking with yeast (hence the fact that I run to TJ's for $1.79 dough instead of making my own) so this is a wonderful substitute. As long as you have tomato sauce and grated cheese, your option are endless. Tonight's pie? Arugula and salami with a taste of truffle salt. Paired with a salad drizzled with a balsamic vinaigrette, it was the perfect antidote to an otherwise uninspired meal. <br />
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When it comes to pizza, let your imagination (and fridge) guide you. Have some mushrooms, broccolini, and potatoes? Slice them thin and throw them on! Have some leftover charcuterie from a delicious dinner party? That will work too! My favorite? Fresh tomatoes and garlic. Simply delicious.<br />
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The only specific recipe I'll give you is bake your pizza at 500 degrees for roughly 12-13 minutes until the cheese is bubbly and the crust is golden brown. It will come out perfectly every time.Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com1tag:blogger.com,1999:blog-1697514645313268968.post-4254236941347145622011-11-03T21:45:00.000-04:002011-11-03T21:45:08.267-04:00Food52 Wrap Up<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiXfunWxTR80B9dOBe2Nbom5Bjc4RhQyyHdVy2JFYvdc4x1-g2o1blB72ZMWO6EEKeG26GoSSHESpkimqMFDmyzXli3DwYJNNWprp8ch-9AvTfU9QhnISOoE98fx5ZCHhV1MZUdJqeo8/s1600/DSC_0044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiXfunWxTR80B9dOBe2Nbom5Bjc4RhQyyHdVy2JFYvdc4x1-g2o1blB72ZMWO6EEKeG26GoSSHESpkimqMFDmyzXli3DwYJNNWprp8ch-9AvTfU9QhnISOoE98fx5ZCHhV1MZUdJqeo8/s400/DSC_0044.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Table is Ready and Waiting!</td></tr>
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Well, I have to say, it was pretty cool to see my (now old) name in print last week. In honor of the launch of the Food52 Cookbook, I told you I was going to host a potluck party and boy did we ever. Although we were a small group, we had enough food to feed us twice over. In the end it was exactly what a Food52 potluck should be - friends sharing recipes, cooking tips, and favorite cooking tools. Here are a few snaps from the party - a big thank you to the lovely ladies who bravely went into their kitchens and tried the recipes I chose from Food52. Each dish was fabulous and delicious and the party would not have been a success without each one of them. Next time you're thinking of throwing a potluck, take a look at the Food52 cookbook, plan the menu, then let everyone else shine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRuJHFvWY2hJLHmGqNyHpTQDecQ5RSP48FpExky8SrPZu7DHgQjC__XdTcxZ30boDq4lHdv94IvG_5jPVhhHBNBLdkjmhfO_3Xz9D3wKuzcKjvqgO_KGTDiGx_DvcgBLyqRSpzdRHYgA/s1600/DSC_0055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRuJHFvWY2hJLHmGqNyHpTQDecQ5RSP48FpExky8SrPZu7DHgQjC__XdTcxZ30boDq4lHdv94IvG_5jPVhhHBNBLdkjmhfO_3Xz9D3wKuzcKjvqgO_KGTDiGx_DvcgBLyqRSpzdRHYgA/s320/DSC_0055.JPG" width="320" /></a></div>
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<a href="http://www.food52.com/recipes/8908_roasted_fennel_white_bean_dip">Smoky Fried Chickpeas</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7Bhp_Ma1Cd4AxODJ8Q9pyPsnShD0GJA7hf1HIy0lkXWdqqEafkP3MMph_RVe9e-51zh5N-GoKxExTFFNjx4DG4sxkWa7HgtCGskE_X-QnyYm6VXML7uhUcS5SwcEo9PzYOqx29aExYk/s1600/DSC_0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7Bhp_Ma1Cd4AxODJ8Q9pyPsnShD0GJA7hf1HIy0lkXWdqqEafkP3MMph_RVe9e-51zh5N-GoKxExTFFNjx4DG4sxkWa7HgtCGskE_X-QnyYm6VXML7uhUcS5SwcEo9PzYOqx29aExYk/s320/DSC_0054.JPG" width="320" /></a></div>
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<a href="http://www.food52.com/recipes/8646_applesauce_cake_with_caramel_glaze">Applesauce Cake with Caramel Sauce</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMkxztBFtaaSlYhs8y-DAz8E-OAPxqwqZz2m4zMAJFkorSCq1wy-oGTs_vFsF86gwfMDV7jLNoV6q9MVdIxk7mMjtdf7YI01bxlO_mQ7Zv8uSrGU8QBDXS9JPsnqPoG69r9ESUo0j4pc/s1600/DSC_0056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMkxztBFtaaSlYhs8y-DAz8E-OAPxqwqZz2m4zMAJFkorSCq1wy-oGTs_vFsF86gwfMDV7jLNoV6q9MVdIxk7mMjtdf7YI01bxlO_mQ7Zv8uSrGU8QBDXS9JPsnqPoG69r9ESUo0j4pc/s320/DSC_0056.JPG" width="320" /></a></div>
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<a href="http://www.food52.com/recipes/8908_roasted_fennel_white_bean_dip">Roasted Fennel and White Bean Dip</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePxqPn_e1OYHAHcaYIcQC1FJxTyKTfWxhAhOcCQxJVdbJtYhZZnmVZLQhyphenhyphenl8iNDhh1RUqnU3Dkr-yJ9cbsr5JUIRvm6387hrOK_eM4GLFHFZeDYQ1_Fvqz1_HYLukibprthes2CLIrqo/s1600/DSC_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePxqPn_e1OYHAHcaYIcQC1FJxTyKTfWxhAhOcCQxJVdbJtYhZZnmVZLQhyphenhyphenl8iNDhh1RUqnU3Dkr-yJ9cbsr5JUIRvm6387hrOK_eM4GLFHFZeDYQ1_Fvqz1_HYLukibprthes2CLIrqo/s320/DSC_0059.JPG" width="320" /></a></div>
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<a href="http://www.food52.com/recipes/1172_double_chocolate_espresso_cookies">Double Chocolate Espresso Cookies</a></div>
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Plus two more dishes that were so good, they went before I could take a photo of them! <a href="http://www.food52.com/recipes/8010_fig_and_blue_cheese_savouries">Fig and Blue Cheese Savouries</a> and <a href="http://www.food52.com/recipes/256_rosemary_thyme_pita_chips">Rosemary and Thyme Pita Chips</a>. The savouries will definitely be put into my party appetizer rotation!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMR3XV_pahcCsbnDvTg4ME-dTqMkqFur9hphRVERKbTlkK7mlwSgzFsLYX9_3Udgc7R4HL9UUnsduW6sl1YqL_YbZMPLTtZdXpoXTsPA9wXipOFHPGhvQpnsYnMOaiXOIu30S8mNrMfL0/s1600/DSC_0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMR3XV_pahcCsbnDvTg4ME-dTqMkqFur9hphRVERKbTlkK7mlwSgzFsLYX9_3Udgc7R4HL9UUnsduW6sl1YqL_YbZMPLTtZdXpoXTsPA9wXipOFHPGhvQpnsYnMOaiXOIu30S8mNrMfL0/s320/DSC_0047.JPG" width="320" /></a></div>
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Lastly, a big thank you to <a href="http://www.lot18.com/">Lot18.com</a> who provided us with 4 bottles of Gann Family 2005 Merlot from Alexander Valley, Sonoma. (Special because Sam and I went to that area on our honeymoon!)</div>
<br />Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com1tag:blogger.com,1999:blog-1697514645313268968.post-1799241708395652312011-10-31T22:35:00.004-04:002011-10-31T22:36:00.960-04:00Happy Halloween!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-s-wjhbQNV6iXwGwoAykJgtWqepEaMA_Xc2bd6Wlj7rL-llXii_RlH1Txr95em9SNj7byWxJA1sj7r1DPn7OlPum9n6700HOEJ1quM_sF9Tksjo7zNaFCfvmWxIMm1TUApF_Yf_fbTjM/s1600/DSC_0099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-s-wjhbQNV6iXwGwoAykJgtWqepEaMA_Xc2bd6Wlj7rL-llXii_RlH1Txr95em9SNj7byWxJA1sj7r1DPn7OlPum9n6700HOEJ1quM_sF9Tksjo7zNaFCfvmWxIMm1TUApF_Yf_fbTjM/s320/DSC_0099.JPG" width="320" /></a></div>
It's Halloween and although I didn't dress up this year, I still love the excitement of the night. I love jack-o-lanterns, roasted pumpkin seeds, and the sight of little witches, superheroes, and ghosts running up and down driveways to grab as much candy as they can, as quickly as they can before their parents tell them it's time to go home. This Halloween, I dutifully bought a bag of candy and waited for our trick-or-treaters, but what I really wish I could have given them was a bag of homemade treats. Unfortunately, even I grew up knowing you didn't eat Halloween candy that wasn't hermetically sealed by the manufacturer. <br />
If you do feel comfortable giving homemade treats to your neighbors, then I would recommend this easy and delicious chocolate bark. It can be changed to fit whatever your fancy - even yellow candy corn would make a welcome addition to this chocolate treat. Oh, and don't just wait until next Halloween to try this out - I'm sure you can come up with a few excellent holiday variations on the theme as well!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEZwyHve4mL8MnTAFVSCVHQKXBM9G-VrNErDjSYKk4HLIVlQ2uSKjD2Gh43Wos1epnB932wqrgtzzhIyLWat3SyOglSKiHIspIUD6EeYVRwE1NWW_j9MNkiMAOr2sCjWkMP0XE92tBRk/s1600/DSC_0071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEZwyHve4mL8MnTAFVSCVHQKXBM9G-VrNErDjSYKk4HLIVlQ2uSKjD2Gh43Wos1epnB932wqrgtzzhIyLWat3SyOglSKiHIspIUD6EeYVRwE1NWW_j9MNkiMAOr2sCjWkMP0XE92tBRk/s320/DSC_0071.JPG" width="320" /></a></div>
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<b>Chocolate Bark</b> <br />
<i>Adapted from Whole Living magazine</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfdWEcmBaSFywDelawRxAUppPsk5_6wRT_3F0MZxrddn6Jf2yEi80W2ELppzDK4hi-L3ozMmwM74GmJg_gKLNxbsiHXZnkAqFDKAEA3ICCpCQGtqIurwxOkFP8vSnkhrzmnSdcssUjzyU/s1600/DSC_0068.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfdWEcmBaSFywDelawRxAUppPsk5_6wRT_3F0MZxrddn6Jf2yEi80W2ELppzDK4hi-L3ozMmwM74GmJg_gKLNxbsiHXZnkAqFDKAEA3ICCpCQGtqIurwxOkFP8vSnkhrzmnSdcssUjzyU/s200/DSC_0068.JPG" width="200" /></a>2 bars of 70% dark chocolate (3.5 oz each)<br />
1/4 cup chopped roasted almonds<br />
1/4 cup chopped dried cranberries<br />
zest from half an orange<br />
sprinkle of sea salt<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8I_tFVUeE9LJoV_A69Gdd1ckeLHILji-PX_uCZsBcFgP8Y0hRHtoVtGPrTEqLzMHl3lSNqQrGPkCYYad4bk7-EV8XQbC8wQ8Ou-7i1R3IO3nR9bMtHznPFhjVXZZSPwhu1O-xgjZvd0/s1600/DSC_0065.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8I_tFVUeE9LJoV_A69Gdd1ckeLHILji-PX_uCZsBcFgP8Y0hRHtoVtGPrTEqLzMHl3lSNqQrGPkCYYad4bk7-EV8XQbC8wQ8Ou-7i1R3IO3nR9bMtHznPFhjVXZZSPwhu1O-xgjZvd0/s200/DSC_0065.JPG" width="200" /></a>Prepare an 8 x 8 inch pan by laying parchment paper in it, making sure the paper drapes over the side so the bark is easy to pull out of the pan when cool. Spray with vegetable oil and set aside. Melt the chocolate in a double boiler and pour into the pan. Sprinkle the other ingredients over the chocolate and let set in the refrigerator for at least 30 minutes. Remove, break apart, and enjoy!<br />
<br />Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com2tag:blogger.com,1999:blog-1697514645313268968.post-45644794573837494222011-10-25T20:27:00.001-04:002011-11-02T15:34:05.410-04:00Food52 Cookbook and a Trip Down Memory Lane<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNm4ZZpOPeicKGA-btwy42Fhc_HINmtKHeP_Qiypo6mwmVUjv8_P6bZTTLIE8kAEExK2iuRXXWKY3IZD3uYVZIAYnZc2OZaUnQlJ-29Aok1OaEXLxmo4XAK1Js5v4YJbd8DMfw9-0SNs/s1600/DSC_0079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNm4ZZpOPeicKGA-btwy42Fhc_HINmtKHeP_Qiypo6mwmVUjv8_P6bZTTLIE8kAEExK2iuRXXWKY3IZD3uYVZIAYnZc2OZaUnQlJ-29Aok1OaEXLxmo4XAK1Js5v4YJbd8DMfw9-0SNs/s320/DSC_0079.JPG" width="320" /></a></div>
Well, it's finally here, folks! Almost 2 years after you all helped to get me into the world's first crowd-sourced cookbook, <a href="http://www.amazon.com/Food52-Cookbook-Winning-Recipes-Exceptional/dp/006188720X/ref=sr_1_1?ie=UTF8&qid=1319587209&sr=8-1">The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks</a> is now on the shelves. It's an exciting time and I can't wait to get my copy (which should be arriving in the mail any day now). Food52 struck a chord with me when I first heard about it. It was the first of its kind - a combination of a recipe amalgamator and a food driven, web-based community. It praised home cooks, both the ambitious and the realistic, and together we began to give a voice to all of those cooks out there who put delicious meals on the table every night. <br />
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Food52 is still doing this (only this time on a fancy updated <a href="http://www.food52.com/">website</a>) and will continue to do so as long as there are home cooks out there who want to be involved. I for one now go there whenever I need a little inspiration, or help with a food question, or even just to look at pretty pictures of food - there are TONS of those - and I will continue to do so as I grow as a cook and entertainer. <br />
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This weekend, I'm hosting a launch party for the cookbook in our little Chapel Hill house. We'll be celebrating with friends, a potluck of Food52 recipes, and, in true Food52 fashion, lots of giveaways. But tonight, on the day of the launch of this exciting venture, I wanted to remember how it all started. So Sam and I dined on <a href="http://www.hotplateconfidential.com/2009/09/carbo-loading.html">Linguine with Breadcrumbs and Kale</a>, my Food52 winning dish. It's still as simple as ever, and I still marvel that I made it into the cookbook with it (thank YOU!), but it is honestly one of the most wonderfully satisfying and tasty dishes I have ever made. <br />
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So I leave you with an oldie but a goodie, and I challenge each of you to go ahead and make up your own cookbook worthy recipe in the kitchen tonight. You might be surprised by what you come up with!<br />
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<span class="Apple-style-span" style="color: #222222; font-family: Calibri; font-size: 15px; line-height: 21px;"><span style="font-family: Times-Bold;"><span style="font-family: Times;"></span></span></span><br />
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<span style="font-family: Times-Bold;"><b>Linguini with Breadcrumbs and Kale</b></span></div>
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<span style="font-family: Times-Bold;"><i>Serves 2-3</i></span></div>
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<span style="font-family: Times-Bold;">½ lb linguini (or other long pasta)</span><span style="font-family: Times-Roman;"></span></div>
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<span style="font-family: Times-Bold;">2 cloves garlic, sliced</span></div>
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<span style="font-family: Times-Bold;">3 slices day old bread, cubed</span><span style="font-family: Times-Roman;"></span></div>
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<span style="font-family: Times-Bold;">½ c. olive oil</span><span style="font-family: Times-Roman;"></span></div>
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<span style="font-family: Times-Bold;">1 bunch of kale, chopped</span><span style="font-family: Times-Roman;"></span></div>
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<span style="font-family: Times-Bold;">¼ c. parmesan cheese</span><span style="font-family: Times-Roman;"></span></div>
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<span style="font-family: Times-Bold;">salt & pepper</span></div>
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<span style="font-family: Times-Bold;">Boil pasta in salted pot of water.</span><span style="font-family: Times-Roman;"></span></div>
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<span style="font-family: Times-Bold;">Process bread in a food processor until it’s about the consistency of coarse cornmeal. Heat oil in a frying pan and add the garlic. Once the garlic is just fragrant, add the breadcrumbs, salt & pepper, and cook until the breadcrumbs are slightly toasted and golden brown. Remove the garlic and breadcrumbs and let sit. Add more olive oil and the kale to the pan with a little bit of the pasta water and sauté quickly.</span><span style="font-family: Times-Roman;"></span></div>
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<span style="font-family: Times-Bold;">Add the drained pasta to the kale, and add back in the breadcrumbs. Add the rest of the oil as needed and mix in parmesan, more salt & pepper to taste, and serve.</span></div>Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com2tag:blogger.com,1999:blog-1697514645313268968.post-6000023778303819792011-10-17T17:22:00.000-04:002011-10-17T17:23:26.667-04:00Vegetarian for a Day<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcaM3tS9h_ruocdpp76z2heC8qUAKPhty7nFoGAq0Apdn8LBVUP8P-GL2la8JpdL6jyG3QPKOgjFq2pR4wLVWITcFUyYRsSiO5w0Xxz05gV8HwUfN-4TFsig8cgISJjuSP-vraaW25MXE/s1600/DSC_0069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcaM3tS9h_ruocdpp76z2heC8qUAKPhty7nFoGAq0Apdn8LBVUP8P-GL2la8JpdL6jyG3QPKOgjFq2pR4wLVWITcFUyYRsSiO5w0Xxz05gV8HwUfN-4TFsig8cgISJjuSP-vraaW25MXE/s400/DSC_0069.JPG" width="400" /></a></div>
It's my favorite night of the week - Meatless Monday! I think I like it so much because it forces me to be a bit more creative in the kitchen. After living with Sam, I've pretty much mastered the protein/veggie/starch dinner combination. Nothing fancy, but consistently tasty and always satisfying. This year though, we're committed to eating less meat, for our health and for our planet. We try to buy only humanely raised beef, pork, and chicken, but it never hurts to leave it out completely a couple of times a week. Meatless Monday is not a new concept, but I encourage you all to try it out if it's not already a standard in your household. It doesn't have to be Monday, but knowing that you'll be eating like a vegetarian on the same day every week will help you stick to it. <br />
This meal is simple because it's centered around my favorite method of cooking vegetables - roasting. By now you've realized that I roast every vegetable I can get my hands on. It's a great way to muti-task on those evenings when you have things to do at home and need a little time before dinner to get everything done. This recipe can be altered to include any roasted vegetable you have on hand, including veggies that may have been roasted for the previous night's dinner. I loved the combination of roasted tomatoes and cauliflower, and the sungolds happened to look amazing at the market last week, but I can imagine using kale, brussels sprouts, peppers, or even carrots. Just remember that Farro (which can be found in most specialty food stores) has a nutty, rustic flavor that craves the balance of something a bit acidic. Top it off with a bit of parmesan and you have a delicious meatless meal.<br />
<b><br /></b><br />
<b>Roasted Tomato and Cauliflower Farro</b><br />
<i>Makes 2-3 main servings</i><br />
2 cups cherry tomatoes (I used sungolds)<br />
1/2 head of cauliflower, chopped<br />
1/4 cup olive oil<br />
3 cups cooked Farro<br />
1/4 cup chopped parsley<br />
1/2 cup grated parmesan<br />
salt & pepper<br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; line-height: 22px;">Heat the oven to 400 degrees. Spread the tomatoes and cauliflower on a baking sheet large enough to hold them in a single layer. Coat with the olive oil and season with salt & pepper. While you're making the Farro, roast the vegetables until the tomatoes begin to wrinkle and the cauliflower begins to brown, about 35 minutes. Remove the veggies from the oven. Once the Farro is ready, pour into a large bowl. Pour the vegetables and their juices over the Farro and toss to combine until the Farro is coated. Add the parsley and parmesan and toss to combine. Season with more salt & pepper to taste, and serve with additional grated parmesan. </span>Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com0tag:blogger.com,1999:blog-1697514645313268968.post-59747810020851461092011-10-10T12:55:00.001-04:002011-10-10T12:55:48.847-04:00Walnut Oil: It's More Than Just a Fancy Bottle!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsWdboB3QNXbOrmBOuu1MSCvmF_ZEFBghzH9oY8TOHkm02TLroahPdGFNpr8u3zz3NxOBQ-MotoBWdkBC484RTxNP9Qkr2X4DWGeEIAQOzLoxPhr9HLlT4-P4OyQASgsGOQDvUzRy7m4/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsWdboB3QNXbOrmBOuu1MSCvmF_ZEFBghzH9oY8TOHkm02TLroahPdGFNpr8u3zz3NxOBQ-MotoBWdkBC484RTxNP9Qkr2X4DWGeEIAQOzLoxPhr9HLlT4-P4OyQASgsGOQDvUzRy7m4/s400/DSC_0025.JPG" width="400" /></a></div>
Last week, I made one of my favorite easy weeknight meals: roast chicken. You've seen my lazy (wo)man's recipe <a href="http://www.hotplateconfidential.com/2009/09/1-2-3-dinner.html">here</a> and it's still the one I turn to every time I get the hankering for a juicy and flavorful chicken and also have an hour and a half to spare. It takes absolutely no effort and the result is dinner for two for 2 or 3 nights - not bad for an hour and a half of roasting time! This time, I decided to experiment with a few nut oils I have in my cabinets - peanut and walnut. Now, peanut oil is a staple if you're like me and love to make stir-fries at least once every two weeks, but walnut oil is a little more of an investment. Yes, it's close to $9 at most grocery stores, and no, it's not used for that much, but when you do use it, you will be oh-so-pleasantly surprised. <br />
I happened to get my bottle of fancy walnut oil for a specific dish, and then promptly forgot to use it in said dish. Twice. Sam was a little annoyed so I was determined to start using the oil ASAP. My mom found a delicious asian inspired chicken salad that includes both oils and a raspberry vinegar. It's refreshing and satisfying and I wanted to try it with our leftover chicken but didn't want to go out and by another bottle of vinegar (remember Sam's annoyance at the walnut oil...) so just substituted red wine vinegar. I couldn't find the recipe, so just went on taste, and I was pretty pleased with the results. No one complained, and there were only clean plates at the end of dinner.<br />
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<b>Chicken Salad with Peanut and Walnut Oil Vinaigrette</b><br />
<i>Adapted from</i> The New York Times<br />
Serves 3<br />
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3 cups chicken, chopped<br />
1 cup chopped walnuts<br />
5 scallions, chopped<br />
1 tbsp. fresh basil<br />
6 cups lettuce (or other salad greens)<br />
1/3 cup red wine vinegar<br />
1/3 cup peanut oil<br />
1/2 cup walnut oil<br />
Salt & Pepper to taste<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWTKzkBNslCM-jYPkIJvCV0TItCP0MU1Hi0XFkNAGqUzesvZPMGa6XsLL45hccMTpl6gzYv4jjMJpsDbipp_GOccOK7ZloLuT3_TkSXFukVyH0oIdCgNrueP18_7Yr64clq0Mx9lf4no/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWTKzkBNslCM-jYPkIJvCV0TItCP0MU1Hi0XFkNAGqUzesvZPMGa6XsLL45hccMTpl6gzYv4jjMJpsDbipp_GOccOK7ZloLuT3_TkSXFukVyH0oIdCgNrueP18_7Yr64clq0Mx9lf4no/s400/DSC_0021.JPG" width="400" /></a></div>
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Combine the chicken, walnuts, basil and salt and pepper in a bowl. In another bowl, pour the red wine vinegar and then slowly pour in the oils, one at a time, whisking constantly. Add salt and pepper to taste, and additional oil to taste. Pour 1/4 of the vinaigrette over the greens and toss until coated. Pour the rest over the chicken mixture and mix until completely coated as well. Add greens to each plate and serve the chicken over the greens. Top with scallions and more salt and pepper if desired.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIylUIziQQ4t5M0LfOQy6rl6YILK2ASbtEXLprBWpeFkZxOqngxRIt6u2JkB8vYopgMIDGodjG6ejdoPqqSmZgH89u23EQYCsAK1TdNlRH8Vi55uzmV4Y3bfs9Ba178wmRtlyddBQTpw/s1600/walnut_oil_3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIylUIziQQ4t5M0LfOQy6rl6YILK2ASbtEXLprBWpeFkZxOqngxRIt6u2JkB8vYopgMIDGodjG6ejdoPqqSmZgH89u23EQYCsAK1TdNlRH8Vi55uzmV4Y3bfs9Ba178wmRtlyddBQTpw/s200/walnut_oil_3.jpg" width="132" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the walnut oil I used.</td></tr>
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Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com0tag:blogger.com,1999:blog-1697514645313268968.post-89739586448941365362011-10-04T22:14:00.000-04:002011-10-04T22:16:22.692-04:00Pumpkins and Pumpkin Bread<div class="separator" style="clear: both; text-align: center;">
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I'm officially in the mood for fall. This weekend was gorgeous and Sam and I took full advantage of it. We went to a pumpkin patch and picked some pumpkins, we broke out the slow cooker, we watched some football, and we threw on the wool sweaters. All in all, it was the perfect autumn weekend. The only way to make it better? Make pumpkin bread! It was a busy weekend so we didn't get to it until about 9 on Sunday night. Luckily, Sam is always up for an evening baking fest (since the outcome means he gets delicious pumpkin bread for the week).<br />
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My recipe comes from my godfather who uses honey to give the bread a richer sweetness that pairs well with the pumpkin. And to push it over the edge, Sam and I like to doctor it with our favorite baking addition: Chocolate chips. This recipe is easily halved, which is what I would do when we were in our tiny NYC apartment so that I could fit it in our toaster oven. This time however, with a full-sized oven at my disposal, I decided to use the whole recipe and bake the bread in a bundt pan. It came out beautifully and the best part? Every slice gets a whole lot of that lovely crust of which I always wish there was more.</div>
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<b>Pumpkin Bread</b> </div>
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<i>Makes one bundt cake or 3 loaves</i></div>
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2 sticks butter, melted & cooled </div>
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4 eggs </div>
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½ cup honey</div>
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½ cup water </div>
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1 15 oz. can pumpkin puree</div>
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3½ cups flour </div>
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2 cups sugar </div>
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2 tsp. baking soda </div>
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1 tsp. cinnamon</div>
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1 tsp. nutmeg </div>
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1½ tsp. salt </div>
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½ cup walnuts (chopped)</div>
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½ cup semi-sweet chocolate chips
(optional)</div>
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Preheat the oven to 350. Grease and flour the bundt pan generously. In a large bowl, sift the dry ingredients. In the bowl of a stand mixer, beat the eggs. Add the butter, water,
pumpkin and honey and mix until combined. Gradually add the dry
ingredients to the wet and beat until combined. Fold in the chocolate chips and walnuts. Pour into the bundt pan. Bake<sup> </sup>for 1 hour and 15 minutes or until a cake tester comes out clean. </div>
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Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com5tag:blogger.com,1999:blog-1697514645313268968.post-51699025235977551832011-10-01T17:48:00.000-04:002011-10-01T17:48:39.084-04:00Carrot Soup for the Soul<div class="separator" style="clear: both; text-align: center;">
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Here in Chapel Hill it has been HOT. Hot and muggy and not that pleasant. Until yesterday. It was gorgeous! Still warm, but the humidity was almost gone and I swear it felt like Spring. If there weren't leaves starting to fall, I would have thought we skipped a few seasons. But I guess that's just what life is like here in sunny CH. Tough, huh?<br />
That said, this recipe has really nothing to do with the weather, (and today it definitely feels like fall!) I just had a hankering for it. I found my go-to <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/easter-carrot-soup-10000001601234/index.html">carrot soup recipe</a> one Easter when I decided I wanted to cook dinner for my family. The only problem? I was living in my tiny West Village apartment of hotplate fame. I needed something that could be made ahead and didn't require too many ingredients (since I was already making an herb crusted leg of lamb in my toaster oven and there wasn't room for much in my mini fridge!). Carrot soup fit the bill and was a festive addition to my Easter table.<br />
Now I turn to it often. It may not seem like it, but it's an incredibly satisfying dish (even Sam only needs one big serving usually!) It's also a great, way to use up carrots if you found yourself buying a 5 lb. bag because it was on sale.<br />
This time, I turned to the <a href="http://www.Food52.com/">Food52</a> community for some additional inspiration and I'm so glad I did. The recipe I found called for roasting the carrots instead of just boiling them in the stock. I took the recipe one step further and decided to roast the onions as well. What resulted was a creamy (it almost tasted like I put heavy cream in it!), fragrant soup with a lot more depth than I would have thought. Both of my carrot soup recipes called for ginger which I decided to keep here because it brings a subtle heat to what might otherwise be a bland soup. I still like the boiled carrot version (and it's a quicker recipe if you're pressed for time) but in the fall, I recommend trying the roasted version. Serve it as an appetizer or with a grilled gruyere cheese sandwich or even just a delicious baked potato (bonus, you can bake it at the same time as the vegetables!).<br />
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<b>Roasted Carrot and Ginger Soup</b><br />
<i>Adapted from Food52 member, <a href="http://www.food52.com/recipes/9743_roasted_carrot_soup">Reeve's version</a></i><br />
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<br />
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<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1 tbsp olive oil (+ additional to drizzle over
the roasted vegetables) <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1 yellow onion, quartered<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">10 large carrots, peeled and cut into 1 inch pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">2 cloves garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1 tbsp grated fresh ginger<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">4 cups low-sodium chicken broth<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Salt & pepper<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUrMQB2kjttr22TO0Reojt6xlZayKPbFLmHHCsajzTenQws8Otj2CEHJ6UdwjsGtgzBLIHv6SzR3tkP0y3kIN9YIUgyPRTodhdxu1gzJmjyAnKrsQNbo9Q6SFRQ0hI5dV64vp-nzkItc/s1600/DSC_0049.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUrMQB2kjttr22TO0Reojt6xlZayKPbFLmHHCsajzTenQws8Otj2CEHJ6UdwjsGtgzBLIHv6SzR3tkP0y3kIN9YIUgyPRTodhdxu1gzJmjyAnKrsQNbo9Q6SFRQ0hI5dV64vp-nzkItc/s400/DSC_0049.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the best appliances I ever purchased!</td></tr>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Preheat
the oven to 375. In a baking dish, spread out the carrots and onion and drizzle
with olive oil and salt and pepper until lightly coated.<span style="mso-spacerun: yes;"> </span>Roast the vegetables for 35 minutes
until browned and softened. Heat the oil in a large soup pot over medium heat.
Add the garlic and ginger and sauté until just fragrant. Add the carrots and
onions, broth, and additional salt and pepper. Bring to a boil. Reduce heat and
simmer for an additional 10 minutes. Turn off the heat and using an immersion
blender, puree the soup until smooth. Reheat the soup and serve.<o:p></o:p></span></div>
<!--EndFragment-->Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com0tag:blogger.com,1999:blog-1697514645313268968.post-32400285182153639462011-09-26T22:39:00.000-04:002011-09-26T22:39:16.774-04:00Kale and Sausage Yumminess, Indeed!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6sZ3oSOdCZ5odz-lvrpIYWtbcGeSiNeEFgDth_lroZW66xYtyeIvkvRkGQgw1ONM9zuaxOVywe9OgNX8V_urKZGKfqmARLmTdQO21udF8QfVz3iZxGR0HF1jZWXdXKizMO2abXan6c0/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6sZ3oSOdCZ5odz-lvrpIYWtbcGeSiNeEFgDth_lroZW66xYtyeIvkvRkGQgw1ONM9zuaxOVywe9OgNX8V_urKZGKfqmARLmTdQO21udF8QfVz3iZxGR0HF1jZWXdXKizMO2abXan6c0/s400/DSC_0023.JPG" width="400" /></a></div>
You know you're in for a treat when you open your gmail and the first email's subject is simply "Kale and Sausage Yumminess". How can you resist opening an email like that? Ms. K knows how much I love kale (and how much I love a good thrifty recipe) so she was quick to pass along a dish that was simple, delicious, and most importantly, came out to about $2 a serving. We luckily had two spicy sausages in the freezer (thanks Mom & Dad!) and had stopped by the farmer's market for some of the season's first bunches of kale, so we were all set for the meal. As I'm sure you're now aware, I can't seem to stick to any recipe, even one that's already been tweaked by a home chef I respect, so I did a little work to this one as well adding the wine and the diced tomatoes. I think I still need to perfect it - you can see from our finished product photos that the sauce was a bit runny - but the end result was still delightful. Sam and I both had dinner, (Sam actually had 2 servings...) we've each had the dish for lunch, and there's <i>still</i> more leftover! Don't worry, I predict it will be gone by the time I get home from work tomorrow.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5YFVTIWjH63DoFVQwUMZYhU4MAMqUtQ4xMG03_G3beO5WmKclXceDmLhqqh1OfPQGIpiFvrOYkb2iIe5hAXI4SS64KgnVyBVuokbWr7gWgEYXrKT937TlyuZQtIsj9MMCGoCwxTyzf3o/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5YFVTIWjH63DoFVQwUMZYhU4MAMqUtQ4xMG03_G3beO5WmKclXceDmLhqqh1OfPQGIpiFvrOYkb2iIe5hAXI4SS64KgnVyBVuokbWr7gWgEYXrKT937TlyuZQtIsj9MMCGoCwxTyzf3o/s320/DSC_0012.JPG" width="320" /></a></div>
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<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Kale and Sausage Pasta<o:p></o:p></b></div>
<div class="MsoNormal">
(Adapted from Ms. K's version of <a href="http://www.kalynskitchen.com/2011/08/recipe-for-pasta-with-hot-italian.html">this</a>)</div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;">Makes 4-6 servings<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2
large spicy Italian sausages, removed of the casing<o:p></o:p></div>
<div class="MsoNormal">
6
cups kale leaves, washed and chopped<o:p></o:p></div>
<div class="MsoNormal">
½
cup dry red wine<o:p></o:p></div>
<div class="MsoNormal">
4
large garlic cloves, coarsely chopped<o:p></o:p></div>
<div class="MsoNormal">
3
tbsp olive oil<o:p></o:p></div>
<div class="MsoNormal">
1/4
tsp. red pepper flakes<o:p></o:p></div>
<div class="MsoNormal">
1
cup chicken broth<o:p></o:p></div>
<div class="MsoNormal">
28
oz. can diced tomatoes<o:p></o:p></div>
<div class="MsoNormal">
2
cups short pasta like penne<o:p></o:p></div>
<div class="MsoNormal">
1/2
cup coarsely grated Parmesan cheese<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdvg7t53JzhFILitgXJE1XcddOiCjgIDQrehg5Y-BauaXMsRVaQyJaTuFoEEK-FSdN_EsWMoij8jaLSmGa8NyHSQsrdTDNxqvR9pNWh5XzzbYH1S-NeDbFRRlnTDUsxMBD9nlac8CxhQ/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdvg7t53JzhFILitgXJE1XcddOiCjgIDQrehg5Y-BauaXMsRVaQyJaTuFoEEK-FSdN_EsWMoij8jaLSmGa8NyHSQsrdTDNxqvR9pNWh5XzzbYH1S-NeDbFRRlnTDUsxMBD9nlac8CxhQ/s320/DSC_0016.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In
a large, heavy pot, break up and brown the sausage. Remove from pan with a
slotted spoon and set aside.<span style="mso-spacerun: yes;"> </span>Add
the red wine to deglaze the pot and scrape all of the sausage bits from the
bottom of the pot.<span style="mso-spacerun: yes;"> </span>Allow the wine
to reduce by half then add in a tablespoon of oil and allow to heat up. Add the
garlic and red pepper flakes and saute. Heat but do not brown the garlic. Add
the kale to the pan and cook until wilted, stirring occasionally for about 5
minutes. Add the sausage, broth, and tomatoes to the pan and bring to a boil.<span style="mso-spacerun: yes;"> </span>Once boiled, turn down the heat and
allow the mixture to simmer for up to 45 minutes. Prepare and drain the pasta reserving
about half a cup of pasta water. Add the pasta to the sauce (adding pasta water
as needed). Mix in the cheese and serve warm. Enjoy the leftovers for the next
few days – the dish gets better as it sits!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gC2vQoDgL_1DGmxjHsZvETb9NrJxOf750r77ghtSVnR9jXLdWdiCt-tZg0SlbV9Uyzt2LTkXV66qUFw1xCtRMpW3neqM5XcitCk5Rwi8dYNUdy5jiiuT69NBzEg6iIWPgntYlmUIh-k/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gC2vQoDgL_1DGmxjHsZvETb9NrJxOf750r77ghtSVnR9jXLdWdiCt-tZg0SlbV9Uyzt2LTkXV66qUFw1xCtRMpW3neqM5XcitCk5Rwi8dYNUdy5jiiuT69NBzEg6iIWPgntYlmUIh-k/s400/DSC_0017.JPG" width="400" /></a></div>
<div class="MsoNormal">
PS. I apologize that our photos are not quite up to par. We haven't quite figured out our lighting situation in the new kitchen and that overhead light is just atrocious!</div>
<!--EndFragment-->Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com0tag:blogger.com,1999:blog-1697514645313268968.post-90749547169046461152011-09-23T18:01:00.000-04:002011-09-23T18:01:27.569-04:00A Mayo-Free Chicken Salad Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdQkORKEJM85Mc3zV7k6DJDWGlC9o4YI806Cab1f7iuzGJqEd3t2Dv_KqxWdd41wIcFHoIIQ9NlZsO3uh7A_uGusm09aAkX0wAaGdugErprhsHqLofIojHD-2b13G6xbU64zJRBECOPo/s1600/DSC_0075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdQkORKEJM85Mc3zV7k6DJDWGlC9o4YI806Cab1f7iuzGJqEd3t2Dv_KqxWdd41wIcFHoIIQ9NlZsO3uh7A_uGusm09aAkX0wAaGdugErprhsHqLofIojHD-2b13G6xbU64zJRBECOPo/s400/DSC_0075.JPG" width="400" /></a></div>
Those of you who know me well know that I have a condiment phobia. It's bad. I still can't eat at a Panera because in high school, I ordered a dry sandwich and it came with "special sauce" on it. Shudder... While I'm starting to get used to mustard (which I think is a really big step on my part) the one thing I still can't abide is mayonnaise. Big, thick globs piled on a sandwich make me run in fear (or at least politely decline to take the plate in front of me). However, I love the idea of chicken salads. They seem so light and fresh and they are a wonderful use of leftover grilled or roasted chicken breasts. Plus, they fit in with my fantasy of fancy tea parties. So I was determined to find one that still brought together the flavors and leftover rewards of a regular chicken salad, while steering clear of mayo. Thank goodness for Martha. She provided me with the start of a great version that is easily adapted to your tastes, and uses plain yogurt and dijon mustard instead of super creamy mayonnaise. It was a hit, and I found I was able to play with the ingredients to make it feel a bit more gourmet. Serve it on a heavily seeded sandwich bread with arugula, preferably at a tea party or a civilized picnic in the park.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixq4ltmH6f_dgTBK-x-NVrKKNHt0yOqYR-y327GL_8qrUboi7Kh9kqHQF9MAVoAZ9o8WVF1DivPsFg2tomrefEkWWAeLK2nLN_zb2bK9dDn7CcHoh01dLZuHPIDNwC4d5bEupUjulqr20/s1600/DSC_0077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixq4ltmH6f_dgTBK-x-NVrKKNHt0yOqYR-y327GL_8qrUboi7Kh9kqHQF9MAVoAZ9o8WVF1DivPsFg2tomrefEkWWAeLK2nLN_zb2bK9dDn7CcHoh01dLZuHPIDNwC4d5bEupUjulqr20/s400/DSC_0077.JPG" width="400" /></a></div>
<br />
<b>Cranberry Walnut Chicken Salad</b><br />
<i>adapted from <a href="http://www.marthastewart.com/312453/chicken-salad-sandwich">Martha Stewart</a></i><br />
<br />
<span class="Apple-style-span" style="line-height: 12px;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggunqHZAst0IMuF5q6R_I_iTOTTgTTlymzKVeah5IR_MqS8USvyknP-o1oVfVFvB8tmHy2v-jSPK_Mli2fa4XQrrj9EHDDmcIXKkUli-Psae7GF5fExm62h58Gc6-Vck7XBSMXDSqnUQQ/s1600/DSC_0070.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggunqHZAst0IMuF5q6R_I_iTOTTgTTlymzKVeah5IR_MqS8USvyknP-o1oVfVFvB8tmHy2v-jSPK_Mli2fa4XQrrj9EHDDmcIXKkUli-Psae7GF5fExm62h58Gc6-Vck7XBSMXDSqnUQQ/s320/DSC_0070.JPG" width="320" /></a></div>
<ul class="content-multigroup-group-ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">
<li class="ingredient first" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 leftover cooked chicken breasts </li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">3/4 cup plain nonfat yogurt</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 tbsp. Dijon mustard</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 tbsp. chopped parsley</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 cup dried cranberries, chopped</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 cup finely chopped walnuts</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 cup finely diced celery</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Salt & Pepper</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br /></li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Take the meat off of the bones of the chicken and chop it into bite-sized pieces. Toss in a large bowl. In a small bowl, combine the yogurt, mustard, and salt & pepper to taste. Add the cranberries, walnuts, celery and parsley to the chicken and toss to combine. Pour the yogurt mixture over the chicken mixture and toss again until all of the ingredients have combined. Add more salt and pepper to taste. Serve on lettuce or on seeded bread with a bit of arugula.</li>
</span></ul>
Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com2tag:blogger.com,1999:blog-1697514645313268968.post-18154751964439709082011-09-19T23:36:00.000-04:002011-09-23T18:02:02.186-04:00Breakfast of Champions: Bran Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvsSlMYvfBzQtCkSgdOyOhxZjL-w0gopDAdreIq4rg5wglnvnISskOleB3NJ91E-QIsVJIxIzMQUv3zNchU4tPBZS9C1RNJMPB3ZI9DkPKNK71do-R700KGMWCnJvttKkYthUYrh6_BU/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvsSlMYvfBzQtCkSgdOyOhxZjL-w0gopDAdreIq4rg5wglnvnISskOleB3NJ91E-QIsVJIxIzMQUv3zNchU4tPBZS9C1RNJMPB3ZI9DkPKNK71do-R700KGMWCnJvttKkYthUYrh6_BU/s400/DSC_0014.JPG" width="400" /></a></div>
I don't know about you, but the bran muffins I generally encounter are either a) so sugary that there is no way there is enough "bran" in them to constitute the title or b) so dry I almost choke on my breakfast. Luckily, I have found a lovely compromise in Heidi Swanson's recipe from her latest cookbook <i>Super Natural Every Day</i>. I follow Heidi's <a href="http://www.101cookbooks.com/">superb blog</a> pretty religiously and am always inspired and awed by her use of interesting ingredients in her creative vegetarian meals. I hadn't yet purchased her cookbook (you can see at the right that I already have a problem with cookbook collecting), but when I found myself with some time to kill in our local bookstore, I couldn't help but get sucked into her gorgeous photographs and recipes. I bought the book on the spot. <br />
The recipe that really caught my attention was her Bran Muffin recipe. I already new I had some buttermilk leftover from the <a href="http://www.hotplateconfidential.com/2011/09/cooking-for-crowd-dinner-club.html">biscuits</a> I made for Dinner Club, and the rest of the ingredients I was pretty sure I had in my pantry. With Sam at school all day, I figured I'd get cracking on these beauties and leave him a surprise afternoon snack. They were a huge hit, and the perfect size. And if I were you, I would definitely heed Heidi's advice and serve these warm with just a slab of salted butter. Not a bad way to start off your morning! Now, if only I could live every day super naturally...<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYY356pKyesgW4JzVYl_YqM9SjqDL-QTzoheWpx7wIRmaA0TG7fvpsiPfVaAkJ_e3YCXiRtmoxEhkhTtNEgnz0aBMLgV43GgFxtYLwNJbSfsU-1EiYERYcj6zn1e_kEJSNIeI8HSySMJM/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYY356pKyesgW4JzVYl_YqM9SjqDL-QTzoheWpx7wIRmaA0TG7fvpsiPfVaAkJ_e3YCXiRtmoxEhkhTtNEgnz0aBMLgV43GgFxtYLwNJbSfsU-1EiYERYcj6zn1e_kEJSNIeI8HSySMJM/s400/DSC_0009.JPG" width="400" /></a></div>
<br />
<b>Bran Muffins</b><br />
Adapted slightly from Heidi Swanson's <i>Super Natural Every Day</i><br />
<i>Makes 12-15 muffins</i><br />
<i><br /></i><br />
2 large eggs, lightly beaten<br />
1 cup buttermilk<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikycZUTCKaybMf1AV8E-UqT-oSZaWER67Dj457s5Ctyu4USxPR-BEN7CH55JIX7W-4I_3sAeJ-pEzi_aiwZc0WN2S3J5CgYCCDyRDJQsoZ0bVvtuw0bGAbsWM2Hk0tXS3p31aDMfXquV0/s1600/DSC_0010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikycZUTCKaybMf1AV8E-UqT-oSZaWER67Dj457s5Ctyu4USxPR-BEN7CH55JIX7W-4I_3sAeJ-pEzi_aiwZc0WN2S3J5CgYCCDyRDJQsoZ0bVvtuw0bGAbsWM2Hk0tXS3p31aDMfXquV0/s320/DSC_0010.JPG" width="320" /></a>1/2 cup barely melted unsalted butter<br />
1/4 cup maple syrup<br />
1/2 cup oat bran<br />
1 1/2 cups plain, unsweetened bran cereal (I used kashi)<br />
1 cup whole wheat flour<br />
1/4 cup brown sugar<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp sea salt<br />
<br />
Preheat oven to 400 degrees with a rack in the middle of the oven. Generously butter a standard 12-cup muffin pan. In a large bowl, whisk together the eggs, buttermilk, melted butter, and maple syrup. Sprinkle the bran and cereal across the top, stir, and allow the mixture to sit for 5 minutes. In the meantime, in a separate small bowl, whisk together the flour, sugar, baking powder and soda, and salt. Add the dry ingredients to the wet and stir to combine. Immediately fill each muffin cup 3/4 full. Bake for 18 minutes, until the edges of the muffins begin to brown and the tops have set. Let cool for 5 minutes in the pan, then turn out the muffins on a wire rack to cool completely.<br />
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<br />Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com0tag:blogger.com,1999:blog-1697514645313268968.post-90651998278993217952011-09-15T22:36:00.000-04:002011-10-01T17:49:35.784-04:00Taking Advantage of a Deal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiez6V3uCwE64xsakkOGei8qYIyCM9EqysroFlIMI__HXtnidf_uqb6E47wewYx6KMDp2hvNnQx6Mfj2fLg_Dh0gldG1GSPgGOcPO6w0eQbqT3qzhyyh6naCbZQeSxpE0ORh_W2-04sDIg/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiez6V3uCwE64xsakkOGei8qYIyCM9EqysroFlIMI__HXtnidf_uqb6E47wewYx6KMDp2hvNnQx6Mfj2fLg_Dh0gldG1GSPgGOcPO6w0eQbqT3qzhyyh6naCbZQeSxpE0ORh_W2-04sDIg/s400/DSC_0064.JPG" width="400" /></a></div>
You've heard how Sam and I are being a little thrifty these days. Well, I hit the jackpot at Trader Joe's earlier this week. Not only did they have big beautiful eggplants on sale, but they also had a great deal on jarred tomato sauce. I know, not the most exciting, (and not from the farmer's market) but it got me thinking about a deliciously easy baked eggplant dish that I've been dreaming up lately. My favorite way to start a traditional eggplant parm is to batter, bread, and bake the eggplant, instead of frying it. So I started with this idea, but put a Greek spin on it. I had some crumbled feta and spinach in the fridge and when I sliced the eggplant length-wise, they reminded me of lasagna noodles. With the layers of tomato sauce, feta, and spinach, it was a comforting and simple vegetarian meal. Best of all? The leftovers were even better the next day.<br />
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<div>
<br /></div>
<div>
<b>Eggplant "Lasagna"</b></div>
<div>
<i>Serves 4-6</i></div>
<div>
<i><br /></i></div>
<div>
1 large eggplant</div>
<div>
1 jar store bought tomato sauce </div>
<div>
4 oz. feta cheese, crumbled</div>
<div>
1 cup parmesan cheese, grated</div>
<div>
2 eggs, beaten</div>
<div>
2 cups breadcrumbs</div>
<div>
4 cups fresh spinach</div>
<div>
salt & pepper</div>
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<div>
<br /></div>
<div>
Preheat the oven to 375 degrees. Peel and slice the eggplant lengthwise 1/4 inch thick. Salt the eggplant and let sit for at least 20 minutes. Add salt and pepper to breadcrumbs and set aside. Coat the eggplant with the eggs and dredge through the breadcrumb mixture. Set on a baking sheet. Repeat until all of the eggplant slices have been coated. Sprinkle olive oil over each slice and bake for 25 minutes until the eggplant is golden brown. Turn down the oven to 350 degrees.</div>
<div>
In a large casserole dish, pour a cup of the tomato sauce on the bottom of the dish. Lay the eggplant slices in a single layer and top with more sauce. Sprinkle feta and parmesan on top of the sauce and add 2 cups of spinach on top. Start the process again with the eggplant and repeat the layers until just a bit of the sauce and the cheese remain to top the lasagna. Bake the casserole for 25 minutes or until it is bubbling and golden on top. </div>
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Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com0tag:blogger.com,1999:blog-1697514645313268968.post-86403643212984511962011-09-12T22:48:00.002-04:002011-09-19T14:54:53.447-04:00Cooking for a Crowd: Dinner Club!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5HC0ktVY-B0YPc1Y7fChLxszVHBfYeDk6Ntw78ykIJxBIl4b5QgI06NaFqbozDzgfjsUzV0WqIEpW95Mv9axAHIBJI3LQqxRegbIdRJR482hF6G6p42MGy7_HbAW3li2sG-YOZnkhYw/s1600/DSC_0052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5HC0ktVY-B0YPc1Y7fChLxszVHBfYeDk6Ntw78ykIJxBIl4b5QgI06NaFqbozDzgfjsUzV0WqIEpW95Mv9axAHIBJI3LQqxRegbIdRJR482hF6G6p42MGy7_HbAW3li2sG-YOZnkhYw/s400/DSC_0052.JPG" width="400" /></a></div>
This weekend, we kicked off Dinner Club at our house. Sam and I cooked dinner for 9 while our friends supplied the delicious appetizers, dessert, and most importantly, the wine. We had a wonderful time and I realized something important: I need a grown up dining table. Pronto. Everyone was a good sport and we ate on our laps, and I can't even show you photos of the finished products (except the biscuits) because we were having such a good time that I forgot to take photos once everything was served.<br />
For dinner, I decided to consult what is sure to become a standard in our household, <i>Cooking for a Crowd. </i>Every recipe is made for 9-12 servings making it easy to know exactly what you need to serve a big group. The recipes are well written and the author offers full menu suggestions. I selected two options from the "Dinner for a Summer Evening" menu (fitting, no?) and added an avocado salad with a lemony dressing and biscuits on the side. The chicken was spicy, smokey, and fragrant, and since it was cooked on the grill, it was a perfect choice when you have 7 other people in your small house. <br />
We decided to use boneless chicken breasts so we would have exactly the right amount for our guests, and it still turned out wonderfully. We'll absolutely be making it again. The rice was very good, and honestly made enough to serve 24, but I think I'll tweak it if I make it again and omit the oregano - it overpowered the dish. The biscuits were an after thought - I saw Giada make them <a href="http://www.foodnetwork.com/videos/parmesan-biscuits/33740.html">on the Food Network</a> and decided to start them at 5:30 when everyone was due to come over at 6:30. They took 15 minutes to make and 15 to bake and have officially become my go-to biscuit recipe. Finally, this is a perfect meal if you're like me and have a wealth of random spices on hand. I was happy to have a use for all of them!<br />
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</div>
<br />
<div class="MsoNormal">
<span style="font-size: 11pt;">Meals from
<i style="mso-bidi-font-style: normal;">Cooking for a Crowd</i> by Susan Wyler <o:p></o:p></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">Mesquite-Grilled Chicken<o:p></o:p></span></b></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-size: 11pt;">Serves 12<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">8-9
pounds chicken-either 3 quartered chickens or an equal amount of your favorite
chicken parts<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">2
medium onions, quartered<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">5
large garlic cloves, crushed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">1
tbsp. sweet paprika<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">1
tbsp. fresh oregano, or 1 tsp. dried<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">1 ½
tsp. ground cumin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">1
to 1 ½ tsp. cayenne pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">2
tbsp. coarse salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">1 ½
tsp. freshly ground black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">1/3
cup fresh lime juice or lemon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">¼
cup extra-virgin olive oil or peanut oil<o:p></o:p></span></div>
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">Rinse
the chicken and pat dry. Put in a large bowl. In a food processor, combine all
the remaining ingredients. Puree until smooth. Pour over the chicken and toss
to coat. Let marinate at room temperature for up to 2 hours or cover and refrigerate
for up to 24 hours. Light a covered charcoal or gas grill or preheat the
broiler. If you are using mesquite or other wood, soak the chunks in water for
at least 30 minutes. Let the charcoal or gas fire get very hot, then add the
wood and splash with water if it flares up. Remove the chicken from the
marinade, letting any excess drip back into the bowl. Put the chicken on the
grill with the heat on high or the vents wide open and sear for 5 minutes. Turn
the heat to low or close the vents, splash the fire with water if necessary,
cover the grill, and grill the chicken, turning once, for 35 minutes, or until
it is no longer pink but still juicy. (The chicken can be smoked earlier in the
day. Reheat, wrapped in foil, in a 300 degree oven. Unwrap during the last 5
minutes.)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">Ruth’s Spanish Rice</span></b><span style="font-size: 11pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-size: 11pt;">Serves 12 (but more like
22!)</span></i><span style="font-size: 11pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">3
tbsp. olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">2
medium onions, chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">1/3
cup slivered almonds<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">3
garlic cloves, minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">1/3
pound baked ham, diced (I used sausage)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">½ green
bell pepper, diced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">½ red
bell pepper, diced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">1
can (14 ½ oz.) diced peeled tomatoes, with their juices<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">1 ½
tsp dried oregano, preferably Mexican<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">½
tsp. crushed hot pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">¼
tsp. saffron threads, crumbled<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">1
can (12 oz.) lager beer, such as Budweiser<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">1
imported bay leaf<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;"> 1 ¾ tsp. salt <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;"> ¾ tsp. coarsely cracked black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">3
cups converted rice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">2/3
cup small Spanish pimiento-stuffed olives well-drained (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">In
a large saucepan or flameproof casserole, het the oil. Add the onions and
almonds and sauté over moderately high heat until the onions are softened and
golden and the almonds are lightly browned, 5 to 7 minutes. Add the garlic,
ham, and bell peppers and sauté un til the peppers are crisp-tender, about 3
minutes. Add the tomatoes and their juices, the oregano, hot pepper, saffron,
beer, bay leaf, salt, black pepper, and 3 cups water. Bring to a boil, then add
the rice. Stir once. Cover and simmer over low heat for 18 to 20 minutes, until
the liquid is absorbed and the rice is tender. Stir in the olives. (I like them
whole, but it yours are large, you can slice them thickly.)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;"><b>**Leftovers Revived: Burritos!</b></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">Since we have so much Spanish rice left over, I figured the best thing to do would be to make a burrito! I mixed in black beans with the rice, sauteed some spinach, and whipped up a quick "guacamole" with avocado and salsa. Rolled up in a flour tortilla, it was a perfect leftover Monday night meal.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilL0fKpcgjtGjvdXHf5vN28_uJ5PWLO2w6RpCgkzfY5kz162teCFoofOt-fJlkPxymvXTDdb7_5hAKRERpxGJfwNhS9MP5R0HmHwjufUMaWDazrce5kRzlGJDjvSI5K1w1gtDJCFs3fcc/s1600/DSC_0075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilL0fKpcgjtGjvdXHf5vN28_uJ5PWLO2w6RpCgkzfY5kz162teCFoofOt-fJlkPxymvXTDdb7_5hAKRERpxGJfwNhS9MP5R0HmHwjufUMaWDazrce5kRzlGJDjvSI5K1w1gtDJCFs3fcc/s400/DSC_0075.JPG" width="400" /></a></div>
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<span style="font-size: 11pt;"><br /></span></div>
Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com0tag:blogger.com,1999:blog-1697514645313268968.post-30099301925533567802011-09-08T23:29:00.001-04:002011-09-08T23:29:49.280-04:00The Best Cupcakes You'll Ever Make<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6khDQVrOlZbMCT4ErfcJmzENUWLjNcf2h_PVgl2TaeJxjRcCHVUCagJyWHrATu-8OFYWLHtBelqjIGfqdwPPfj-CayqU6-yEzZSnCBdTP1k8RZS12V9OZ2tRq8Ot5-s4MihbWK-vY1qc/s1600/DSC_0065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6khDQVrOlZbMCT4ErfcJmzENUWLjNcf2h_PVgl2TaeJxjRcCHVUCagJyWHrATu-8OFYWLHtBelqjIGfqdwPPfj-CayqU6-yEzZSnCBdTP1k8RZS12V9OZ2tRq8Ot5-s4MihbWK-vY1qc/s400/DSC_0065.JPG" width="400" /></a></div>
I'll add a subtitle which is "As Long As You Love Peanut Butter". This cupcake recipe is not for the diet conscious or the faint of heart (what Ina recipe is?), although you could almost make a case for these little bite sized indulgences simply due to their miniature stature. The problem? You can't stop at just one.<br />
I can't remember when I first made Ina Garten's <i>Beatty's Chocolate Cake</i> recipe. But I can tell you that it's now the only chocolate cake recipe I turn to (sorry Anne!). It's delightfully light (in texture, not calories) because of the buttermilk and with the little bit of coffee added in, the chocolate flavor really shines through. It's for this reason that I ignored the cupcake recipe that Ina paired with this amazing peanut butter icing and instead stuck to my guns and altered my favorite chocolate cake to fit my needs.<br />
One thing I do remember is the day I first made this combination of mini cupcakes. It was Sam's birthday and our second to last month in our little non-kitchen apartment. I made all 4 batches in our tiny toaster oven (thank goodness my mini-cupcake pan was just the right size!) and when I brought them to our local bar where we were celebrating his birthday with friends, I knew it had been worth it - when I looked up, every last one of them was gone.<br />
This batch I made in North Carolina in our grown-up kitchen for Ms. K, but the results were the same - little bites of goodness. We happily munched on them all weekend long.<br />
<br />
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<!--StartFragment-->
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Peanut Butter Chocolate
Cupcakes<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-size: 11pt;"><i>Individual recipes from Ina
Garten's </i>Barefoot Contessa At Home (2006)</span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Makes 3 dozen mini cupcakes</span></i><span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Beatty’s Chocolate Cake<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">(recipe
is halved and adapted for mini cupcakes)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1
Scant cup of all purpose flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1
cup sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1/3
cup cocoa powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1
tsp. baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">½ tsp.
baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">½ tsp.
kosher salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">½ cup
buttermilk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">¼ cup
vegetable oil (I used melted butter)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1
extra-large egg, at room temperature<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">½ tsp.
vanilla<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">½ cup
freshly brewed coffee<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Preheat
the oven to 350 degrees.<span style="mso-spacerun: yes;"> </span>Line the
mini cupcake pans with cups. Sift the flour, sugar, cocoa, baking soda, baking
powder, and salt into the bowl of an electric mixer fitted with a paddle attachment
and mix on low speed until combined. In another bowl, combine the buttermilk,
oil, eggs, and vanilla.<span style="mso-spacerun: yes;"> </span>With the
mixer on low speed, slowly add the wet ingredients to the dry. With the mixer
still on low, add the coffee and stir just to combine, scraping the bottom of
the bowl with a rubber spatula. Pour the better into the prepared cups and bake
for 17 minutes or until a cake tester comes out clean.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcUk72tbs0AM64_Wu2G4qePybz_35jvEvgZPoyeFBzIiltUsPebd1R8PnAwehxj6DF1coWDX1gq5bXgbTs9Rw-UlunsMwgSJFaZsFV86JCI5hp-bJ8p6d3NWtUg5KY6OiegIG_usTbu0/s1600/DSC_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcUk72tbs0AM64_Wu2G4qePybz_35jvEvgZPoyeFBzIiltUsPebd1R8PnAwehxj6DF1coWDX1gq5bXgbTs9Rw-UlunsMwgSJFaZsFV86JCI5hp-bJ8p6d3NWtUg5KY6OiegIG_usTbu0/s400/DSC_0061.JPG" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><o:p><br /></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Kathleen’s Peanut Butter
Icing<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-size: 11pt;"><i>You may have leftover icing from this, but I promise you won't mind!</i></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;"><i><br /></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1
cup confectioner’s sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1
cup creamy peanut butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">5
tbsp. unsalted butter at room temperature<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">¾ tsp.
vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">¼ tsp
sea salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1/3
cup heavy cream<o:p></o:p></span></div>
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Place
the confectioner’s sugar, peanut butter, butter, vanilla, and salt in the bowl
of an electric mixer with a paddle attachment. Mix on medium-low speed until
creamy, scraping down the bowl with a rubber spatula as you work. Add the cream
and beat on high speed until the mixture is light and smooth.<o:p></o:p></span></div>
<!--EndFragment-->Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com7tag:blogger.com,1999:blog-1697514645313268968.post-18876219159504525532011-09-06T23:04:00.001-04:002011-09-06T23:04:47.875-04:00Friends, Frittatas, and Fun<div class="separator" style="clear: both; text-align: center;">
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It's really hard to believe that Labor Day has already come and gone. We had a wonderful weekend with our good friends from NYC, Ms. K and her fiance, MD. I spent much of last week planning the menus for the weekend and Sam was good enough to indulge me in my pursuit of creating the best meals possible on a (pseudo) budget. Ms. K is a special person in my life, and last year, instead of doing the one thing she asked for for her birthday, I was a terrible friend and didn't make her the chocolate peanut butter cupcakes she wanted. Instead, I cried at work and Ms. K ended up taking me out for a <i>very</i> dirty martini to drown out my sorrows. Is she a good friend or what?<br />
This weekend, even though it wasn't her birthday, I was determined not to mess up. I made those chocolate peanut butter cupcakes (I'll post about them later this week) and succeeded in my goal of making this wonderful couple as full and happy as humanly possible. What can I say? I think I was meant to be an Italian grandma.<br />
The weekend started with a delicious frittata and bloody marys (with gin, of course) to greet our guests after their arduous 1 1/2 hour flight. It was a perfect way to start off the weekend. The best part? Sam and I got to eat the left over frittata for dinner tonight with a delicious cobbled-together gazpacho made with all of the leftover vegetables we had in the fridge. A thrifty and truly revived leftover meal.<br />
<br />
<b>Tortilla Espanola Frittata</b><br />
<i>Serves 8 as sides</i><br />
<br />
6 eggs<br />
5 small red potatoes, thinly sliced and par-boiled<br />
1/2 an onion, diced<br />
1/4 cup heavy cream<br />
2 tbsp. olive oil<br />
Salt & Pepper<br />
<br />
Turn on the broiler. Beat the eggs, cream, salt & pepper in a large bowl. In an oven-safe, non-stick frying pan heat the oil and add the onion, sauteing until just tender. Add the potatoes and cook for another 2 minutes. Turn down the heat to medium and pour in the egg mixture. Let cook until the bottom of the frittata is set (about 5 minutes) then place in the broiler to finish off the top. This should take about 2 minutes, but watch in case this part goes quickly. The frittata will have risen and puffed up quite a bit and should be nicely browned and set on top. Serve immediately, or put in to the fridge a eat over the course of a few days.<br />
<br />
<b>Bloody Gazpacho</b><br />
<i>Serves 4</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyDKhCiA6pKzwJ0D3UmbsrlFZ9cJCcLvvrHVL95H-177Rya1Zrlki-m22XiYvYSWDq9sh8cXfpSVgTVl0RPHQIvln6N0KdE1hRKOLyDZh1PZz2PeFjb8vSx1scsATSiPvQL-UMoHS6Vo/s1600/DSC_0080.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyDKhCiA6pKzwJ0D3UmbsrlFZ9cJCcLvvrHVL95H-177Rya1Zrlki-m22XiYvYSWDq9sh8cXfpSVgTVl0RPHQIvln6N0KdE1hRKOLyDZh1PZz2PeFjb8vSx1scsATSiPvQL-UMoHS6Vo/s320/DSC_0080.JPG" width="320" /></a><i><br /></i><br />
1/2 red onion, chopped<br />
2 Roma tomatoes<br />
1 large tomato<br />
1/2 of a hothouse cucumber, chopped skin-on<br />
1 celery stalk, chopped<br />
2 cloves garlic<br />
1/4 cup olive oil<br />
1/4 cup bloody mary mix<br />
1/8 cup red wine vinegar<br />
salt & pepper<br />
Chopped parsley and cucumber for garnish (optional)<br />
<br />
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In a food processor, process the onion, tomatoes, cucumber, celery, garlic, salt & pepper until finely chopped and nearly soupy. Add the liquids and process until mixed. For optimum flavor, let sit in the fridge for at least an hour. Serve chilled.Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com0tag:blogger.com,1999:blog-1697514645313268968.post-55600436086344144162011-08-30T21:19:00.001-04:002011-08-30T21:24:08.317-04:00Never-Ending Summer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEEYH7ky6uz95axSbt-1FCaLBgTw56DvPgxY-7rxC-7NstK0uvqsboDDDig5Z7zT12TJL_0E-7IFo2FF_c9qHRnLXTx15D9Eu3Nnty7mjM7e7zHSOjIKbNgchPJ40XkoqNIOrO09awpsc/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEEYH7ky6uz95axSbt-1FCaLBgTw56DvPgxY-7rxC-7NstK0uvqsboDDDig5Z7zT12TJL_0E-7IFo2FF_c9qHRnLXTx15D9Eu3Nnty7mjM7e7zHSOjIKbNgchPJ40XkoqNIOrO09awpsc/s400/DSC_0016.JPG" width="400" /></a></div>Well, it's the end of Summer. It's been a while since I've actually marked this passing with anything more than excitement for the fall and cool weather, but here in Chapel Hill, summer just seems to never end. It's still hot down here and I've resigned myself to the fact that I'm going to have to think of a few more things to do in the heat. Luckily, there are still plenty of summer recipes left to roll out. Good thing I didn't cook very much at the beginning of summer in the north or I would be just clean out of ideas.<br />
So we've reached basil. That amazing plant that just belongs to summer. You can get bushels of it for pennies this time of year, or if you're lucky, you have a homegrown supply in your backyard. I haven't yet tried my hand at cultivating the dust bowl that is my backyard, so I still have to get the stuff at the farmer's market, but really, when you can get enough basil for more than 10 dinners for $1, growing it yourself hardly seems like the effort.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6m5uf18FEDapOPiUkW1ys1XhbYyyJ4jbdAv_rklJxzRaKQOHEni9Z019HiBbTCVsvVU1rmau1snBVabiX5C3Vdv0EywjPawx2FMj5Ta1gz7OdCul-5pm01ljlasprMhh3wzfeughMKzc/s1600/DSC_0014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6m5uf18FEDapOPiUkW1ys1XhbYyyJ4jbdAv_rklJxzRaKQOHEni9Z019HiBbTCVsvVU1rmau1snBVabiX5C3Vdv0EywjPawx2FMj5Ta1gz7OdCul-5pm01ljlasprMhh3wzfeughMKzc/s320/DSC_0014.JPG" width="320" /></a>You saw that I used the fresh basil in my <a href="http://www.hotplateconfidential.com/2011/08/lady-who-lunches.html">tabouleh</a> recipe which really popped, and on the <a href="http://www.hotplateconfidential.com/2011/08/meatless-monday-yall.html">roasted tomato caprese salad</a>, but there are only so many ways to use a big bunch of basil. So of course, after a few days, I decided to convert it to pesto. Our go to recipe is from my family's Bible, <i>The Silver Palate Cookbook </i>and this recipe has been recreated in my parent's home for as long as I can remember. Just a few days a ago, my mom told me another 16 batches of pesto had been put up in the freezer! This time, I just made one batch and froze half for later this year. The rest I put in a jar in the fridge and we've been using it to spice up sauces and leftovers. For the first time, I took Ina Garten's suggestion of not putting in the parmesan until we're ready to eat the pesto. I'll let you know how the frozen version comes out, but so far it's worked with our fresh batch!<br />
Enjoy this Culbreth Family tradition. In the meantime, I'm going to think of more things to cook on the grill.<br />
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<b>(Slightly Adapted) Silver Palate Pesto </b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9RfGJE-FHPqOOre5SCijO5ip51UQm4dEsAEZSg-Wv_SeohAjm853pjnGb1fXE8IoHHa5r_9N-bMNEDixpm49Wl2BCtIi5go7a6F-bfFyvimiGcuZ5ljrqtjqpJyaz9yiodlImbfc1C6U/s1600/DSC_0015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9RfGJE-FHPqOOre5SCijO5ip51UQm4dEsAEZSg-Wv_SeohAjm853pjnGb1fXE8IoHHa5r_9N-bMNEDixpm49Wl2BCtIi5go7a6F-bfFyvimiGcuZ5ljrqtjqpJyaz9yiodlImbfc1C6U/s320/DSC_0015.JPG" width="212" /></a><i>Yields 2 cups, or enough for 2 lbs of pasta</i><br />
2 cups fresh basil leaves, rinsed and patted dry<br />
4 good-size garlic cloves, peeled<br />
1 cup shelled walnuts<br />
1 cup olive oil<br />
1 cup freshly grated Parmigiano-Reggiano cheese<br />
salt & pepper to taste<br />
<br />
Combine the basil, garlic, and walnuts in a food processor and pulse to chop. Leave the motor running and add the olive oil in a slow, steady stream. If eating right away, shut the motor off, add the cheese, salt & pepper, and stir with a spatula to combine.<br />
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<b>**Leftovers Revived: </b><br />
In this new Hotplate Confidential feature, I'll take left overs to a whole new level. No one wants to have the same thing night after night, but when you've made enough to feed an army, what do you do? First up: <a href="http://www.hotplateconfidential.com/2011/08/meatless-monday-yall.html">Roasted Tomato Caprese Salad</a>. With this salad, I chopped up the rest of the mozzarella and tomatoes and added it to whole wheat pasta. (Don't forget to add the roasting juices too!) When I added just a touch of pesto, the dish came alive! And there you have it - a way to eat up last night's dinner without getting bored.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkhGzsDLeZDlsBPksZAn-KirnWjSWxFOBi70IPJBhRSwNGdrCKhEv3hWuvgRCoAXPm2EEbGQ5eRiVb20OvfyxJQP-xZ4Bdn7U98X8IQjmJmyO1wYfM7wAYhQj98XqGqZF6pXYLaUysz8/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkhGzsDLeZDlsBPksZAn-KirnWjSWxFOBi70IPJBhRSwNGdrCKhEv3hWuvgRCoAXPm2EEbGQ5eRiVb20OvfyxJQP-xZ4Bdn7U98X8IQjmJmyO1wYfM7wAYhQj98XqGqZF6pXYLaUysz8/s320/DSC_0025.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Luscious Tomato and Mozzarella Pasta Dinner</td></tr>
</tbody></table>Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com3tag:blogger.com,1999:blog-1697514645313268968.post-17328592583700567132011-08-26T15:21:00.000-04:002011-08-26T15:21:23.988-04:00A Lady Who Lunches<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAAqgwsEKum-8U0V0Ka8c3OB0KXnoDH7WOuq9Zb8ZZBBedw-6R4FHuBagnTWfJMfrjzwx7dr2ieiMFUOEiWf9kPUkSzAVciGiZWog_g-uoX7NMf4tdE7OmvIS0oD7kxGb-Q9g__Y9J1o/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAAqgwsEKum-8U0V0Ka8c3OB0KXnoDH7WOuq9Zb8ZZBBedw-6R4FHuBagnTWfJMfrjzwx7dr2ieiMFUOEiWf9kPUkSzAVciGiZWog_g-uoX7NMf4tdE7OmvIS0oD7kxGb-Q9g__Y9J1o/s400/DSC_0005.JPG" width="400" /></a></div>Now that I'm a real housewife of North Carolina, I find myself happily waiting until midday when I can make and eat lunch at home alone. This may seem like an odd thing to be excited about, but after three years of hastily eating microwaved leftovers at my desk or running out into the crowded SOHO streets to buy an over-priced salad, the ability to make a fresh lunch in my own kitchen and actually sit down at my little table to eat it is one of the greatest luxuries of this new life. Sam and I are on a pretty strict budget (Mom, you would be very proud of my bargain hunting), and I'm determined to use up everything we buy. So when I found myself with a lot of leftover parsley and some delicious farmer's market tomatoes and cucumbers that were on their way out, I immediately thought of making tabouleh. It's the best way I know of to use up massive amounts of parsley (I'm not really a big garnisher) and it seemed like the perfect way to showcase the fresh produce. <br />
But when I looked up a recipe and realized that the grain I needed was bulgur, I was a little disappointed at first. I had made a pact not to go back to the grocery store until the weekend and I certainly wasn't going to do it for just one dish. So I checked our store of grains (I was really into a gluten-free diet for a little while, but more on that later) and realized I had a very small amount of millet left over. It was too small of an amount to feed both Sam and me as a side, but I thought the consistency of the cooked millet might do the trick as a substitute for the bulger in a tabouleh salad. I'm so glad I experimented! The millet worked perfectly, the tabouleh was a delicious complement to the hummus I had in the fridge, and the whole thing made for a fresh and delicious lunch. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSd2I-LiwMHr_BewbiZ-Na20OQQcaca-Cy-H1JOzLH9dGixjXVrPvkbOuT3rOd10YjYH_SJkcjZkX8fJYKrX3D3wgVzjZ8Q8iFO4MkLzXF38NhtY59TTHDStnG701ozJ6ZgDJzmJr-k-c/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSd2I-LiwMHr_BewbiZ-Na20OQQcaca-Cy-H1JOzLH9dGixjXVrPvkbOuT3rOd10YjYH_SJkcjZkX8fJYKrX3D3wgVzjZ8Q8iFO4MkLzXF38NhtY59TTHDStnG701ozJ6ZgDJzmJr-k-c/s400/DSC_0004.JPG" width="400" /></a></div><br />
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<div class="MsoNormal"><b>Quick Millet Tabouleh<o:p></o:p></b></div><div class="MsoNormal"><i>Makes 4 servings</i><span style="font-style: normal;"><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 large bunch (about 2 ½ cups) flat leaf parsley, chopped<o:p></o:p></div><div class="MsoNormal">1 small cucumber, peeled and diced<o:p></o:p></div><div class="MsoNormal">3 Roma tomatoes, diced<o:p></o:p></div><div class="MsoNormal">½ cup cooked millet, cooled<o:p></o:p></div><div class="MsoNormal">¼ cup olive oil<o:p></o:p></div><div class="MsoNormal">Juice and zest from ½ a medium sized lemon<o:p></o:p></div><div class="MsoNormal">Salt & pepper<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6pgXTZMjWpinqm_Lj0lDqLbRSC1pPNLDkhX23qSkfciukoJnZzNeeOqCj2Ybm7h6_iT4KHIU7-nwxb2vNzJxX2rcj32DXi9wNnwvrBwVXf4vcU4Dy3SOX-MkzGXZl0Q9nn9mTzgYNKE/s1600/DSC_0001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6pgXTZMjWpinqm_Lj0lDqLbRSC1pPNLDkhX23qSkfciukoJnZzNeeOqCj2Ybm7h6_iT4KHIU7-nwxb2vNzJxX2rcj32DXi9wNnwvrBwVXf4vcU4Dy3SOX-MkzGXZl0Q9nn9mTzgYNKE/s320/DSC_0001.JPG" width="320" /></a></div><div class="MsoNormal">Roughly chop the parsley and place in a medium sized bowl.<span style="mso-spacerun: yes;"> </span>Add the diced cucumber and tomatoes and toss together.<span style="mso-spacerun: yes;"> </span>Add the oil, lemon juice and zest, and the salt and pepper to taste.<span style="mso-spacerun: yes;"> </span>Add the millet and mix everything together until completely coated.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div><div class="MsoNormal"><br />
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Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com4tag:blogger.com,1999:blog-1697514645313268968.post-9218875206961482272011-08-25T08:40:00.002-04:002011-08-25T19:35:50.731-04:00Bringing a Little NYC to NC<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrfoKw9PV2t9IcJaxLQ30hRO1BlTqU2YF0kskTU2qEym8gnqQ3vkH4ptzazgXvlUUBirvanByOH1dstCbkrxz-SlXXeDf7kCRt-0nSiF6lkmlJUeDJ5iXO3zDGC08tc-mWsr6aeT3pMc/s1600/DSC_0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrfoKw9PV2t9IcJaxLQ30hRO1BlTqU2YF0kskTU2qEym8gnqQ3vkH4ptzazgXvlUUBirvanByOH1dstCbkrxz-SlXXeDf7kCRt-0nSiF6lkmlJUeDJ5iXO3zDGC08tc-mWsr6aeT3pMc/s400/DSC_0135.JPG" width="265" /></a></div><br />
Back in March, my friend Ms. VOK who you met <a href="http://www.hotplateconfidential.com/2010/03/thats-spicy-meatball.html">here</a>, introduced me to an amazing cafe in her new Soho neighborhood that had wonderful breakfasts - oatmeal so lovely you'd think it came straight from Ireland, perfectly balanced granola, enormous popovers and excellent coffee. And best of all, it was right off the path on my walk to work. It didn't take long for me to start finding reasons to walk down the cafe's street every day and stop in, sometimes just to get coffee. The cafe was called Local and it was for good reason: the patrons there were obviously all lived in the neighborhood and everyone knew each other. Plus, almost all of the ingredients they used were, of course, local! It was a good thing my commuting buddy Ms. K was up for stopping for breakfast more days than not.<br />
Here in NC I've tried to recreate my absolute favorite breakfast item, pukkolah. The name so intrigued me that I had to try it one day and I never went back. At Local, it's served with a hearty mix of dried fruits, rolled oats, coconut and something I've never quite been able to place. I craved that little bowl of deliciousness and had to limit myself to just one a week while in the city, but here, with a Trader Joe's easily accessible, I can whip up (an incomparable) big batch and eat it all month! In fact, I think I'll go get my cup out of the fridge right now...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3FcGMjpeatf7bZ-6AIBA7NayZ2OnoiBRhLECgNbEzRa1H2BzFdvPqH4E4PcaqvM51zi5QlIl7u8JCAYaNchsV0zHT5eNDwpcYqQZTEwX4QX0Gr1VghpsXAc35vMk1xPlO8nc4N5_m3Pw/s1600/DSC_0138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3FcGMjpeatf7bZ-6AIBA7NayZ2OnoiBRhLECgNbEzRa1H2BzFdvPqH4E4PcaqvM51zi5QlIl7u8JCAYaNchsV0zHT5eNDwpcYqQZTEwX4QX0Gr1VghpsXAc35vMk1xPlO8nc4N5_m3Pw/s400/DSC_0138.JPG" width="400" /></a></div><br />
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<div class="MsoNormal"><b>Pukkolah<o:p></o:p></b></div><div class="MsoNormal"><i>Adapted from <a href="http://www.jamieoliver.com/forum/viewtopic.php?id=23629">Jamie Oliver</a></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">4 cups rolled oats<o:p></o:p></div><div class="MsoNormal">2 ½ cups oat bran<o:p></o:p></div><div class="MsoNormal">large handful chopped raisins<o:p></o:p></div><div class="MsoNormal">large handful chopped dried cranberries<o:p></o:p></div><div class="MsoNormal">large handful chopped dried apricots<o:p></o:p></div><div class="MsoNormal">1 cup chopped walnuts<o:p></o:p></div><div class="MsoNormal">½ cup chopped sliced almonds</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal">Mix the ingredients together and store in an air tight container for up to 3 months. To serve, pour desired amount into a small bowl pour milk to cover the pukkolah. Place in the fridge for at least 20 minutes (you can also do this the night before) top with your favorite fresh fruit, and enjoy!<o:p></o:p></div>Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com0tag:blogger.com,1999:blog-1697514645313268968.post-59362925345516900392011-08-22T17:50:00.000-04:002011-08-22T17:50:11.888-04:00Meatless Monday, Y'all!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYLdP28lKnqFGrE8JuO_GvQcFBpLjmg1ocPusIUde8Yi-fkxFKR-lIy8i2HclW-09EZz4GzlqmEYrW-XOiEf8hbcKIg0bjAtjS4-1tCEPND4KqxYcktam9-0uzHIHDccV6YurxorAS8Rs/s1600/DSC_0179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYLdP28lKnqFGrE8JuO_GvQcFBpLjmg1ocPusIUde8Yi-fkxFKR-lIy8i2HclW-09EZz4GzlqmEYrW-XOiEf8hbcKIg0bjAtjS4-1tCEPND4KqxYcktam9-0uzHIHDccV6YurxorAS8Rs/s400/DSC_0179.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Did you hear a little Paula Deen in that title? I wouldn't be surprised. By the change in my blog title, I'm sure you've guessed that I have </span><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">finally </span></i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">joined Sam in North Carolina. I've been busy setting up our little house and have been making good use of all of the absolutely lovely wedding presents we received from so many generous friends and family members. Best of all, I'm back to cooking! </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The past year was filled with ridiculous amounts of wedding planning (fyi - the day was perfect in every way), lots of weekend trips to NC, and way too much commuting in and out of New York every day. It completely wiped me out and left me without much to offer in the kitchen besides the occasional weekend dinner party or special event. The year was absolutely worth it, but I am thankful to have this time with Sam in the south to spend cycling, cooking, going to farmers markets, and generally enjoying our first year of marriage. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As I pick up my blog, you'll see A LOT of recipes that are built around the fresh produce and meats we're able to find at the many year-round farmers markets that surround us. I just cannot resist the buckets of potatoes, lettuces, peppers, basil, and every kind of tomato you can imagine. But what I was really excited about this past weekend was the okra. Every booth we visited had big, gorgeous, green okra and although I've never cooked with it, I had to try. I've had fried okra before (amazing!) and I figured there must be something I could do with it. On the ride home I looked up a few recipes which mostly involved jumbalya (delicious, but not in 85 degree weather). In the end, I decided on a simplified okra corn fritter and paired it with our go-to roasted tomato caprese salad from the gals over at Food52.com and a simple green salad with a balsamic vinaigrette which really let the fresh lettuce shine. Not a bad way to start the week! </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>**Tip: I warmed up the leftover fritters and topped them with a dollop of plain Greek yogurt, salt & pepper, and a little balsamic vinegar for a tasty lunch!</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Okra Corn Fritters</span></b><br />
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<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup yellow cornmeal</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup all purpose flour</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 egg</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup 2 % (or whole) milk</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ an onion, diced</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6-8 medium sized okra, sliced 1/8 inch thick</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt & pepper</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSq0i04q4wqGvwjsEwwq34DFhrAsLPoUFYXGbb8Da5brReCEegQfMY6A18s6QmwUkFrG9OmZ485Qca9lwt4rQUWrIwEQ0bWi3KPzugDM5kref-QArKbrEE8GR4oz-DEYY7PCUrrRQHlBA/s1600/DSC_0168.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSq0i04q4wqGvwjsEwwq34DFhrAsLPoUFYXGbb8Da5brReCEegQfMY6A18s6QmwUkFrG9OmZ485Qca9lwt4rQUWrIwEQ0bWi3KPzugDM5kref-QArKbrEE8GR4oz-DEYY7PCUrrRQHlBA/s320/DSC_0168.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whisk together the cornmeal, flour, milk, egg, salt & pepper. The consistency should be that of very wet dough, not runny and not dry. Add the diced onion and okra and mix just to combine. Meanwhile, in a large frying pan, heat enough oil to come a ¼ of the way up the frying pan. Drop the dough into the oil and fry on each side until well-browned and cooked through. Should yield 6-7 fritters. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #3f3f3f; font-family: georgia, times, serif; font-size: 13px; line-height: 19px;"></span></div><div style="margin-bottom: 1.4em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mozzarella and Roasted Cherry Tomato Salad</span></span></span></strong></div><div style="margin-bottom: 1.4em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong><span class="Apple-style-span" style="font-style: italic; font-weight: normal;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">From </span></span></span><span class="Apple-style-span" style="color: black;"><a href="http://www.food52.com/blog/1050_mozzarella_and_roasted_cherry_tomato_salad"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Food52.com</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serves 4</span></span></span></span></strong></div><ul style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups small yellow and red cherry tomatoes, rinsed</span></span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 small garlic cloves, lightly crushed</span></span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup olive oil</span></span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Coarse, flaky salt</span></span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 pound fresh mozzarella</span></span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Freshly ground black pepper</span></span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Handful small basil leaves (or torn basil leaves)</span></span></span></li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></span></strong></li>
</ul><div style="margin-bottom: 1.4em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat the oven to 400 degrees. Spread the tomatoes on a baking sheet large enough to hold them in a single layer. Add the garlic cloves. Sprinkle over the olive oil and season with salt. Roast the tomatoes until they begin to wrinkle and caramelize, and their juices release into the oil, about 25 minutes. Remove from the oven and let cool completely. Cut the mozzarella into 1/8-inch-thick slices and arrange, overlapping slightly, on a platter. Spoon the tomatoes and -- most importantly -- their juices and the oil, over the mozzarella. Season with salt and pepper. Drop the basil leaves on top. </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcFW5NzY7eR8PD_L9cIWxJZukjorELctsr1jAEaZN_adi5I3uwQ6PuQ-tYsYMp1_1E1zhDh3hScGQ2i3ZTIk4azF-eP5A5Db1HZtVcgWvGJu6VcifekBMrKMw0lK5QkvjNOcPSF7XhlI/s1600/DSC_0189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcFW5NzY7eR8PD_L9cIWxJZukjorELctsr1jAEaZN_adi5I3uwQ6PuQ-tYsYMp1_1E1zhDh3hScGQ2i3ZTIk4azF-eP5A5Db1HZtVcgWvGJu6VcifekBMrKMw0lK5QkvjNOcPSF7XhlI/s400/DSC_0189.JPG" width="400" /></a></div><br />
<!--EndFragment--> Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com3tag:blogger.com,1999:blog-1697514645313268968.post-50439829534489392732010-06-18T11:13:00.000-04:002010-06-18T11:13:04.497-04:00Hotplate HiatusWow. Has it really been a month already? Ok, as I'm sure you've noticed from my absence, I have a lot on my (hot)plate. And it's not just the wedding planning, which has really become all consuming (I can't believe I thought it would be a breeze....). There's a lot of movement on the Hotplate Confidential front. Sam and I sadly moved out of our little junior one-bedroom apartment in the West Village over Memorial Day weekend. I thought I would be so happy when the time came to have a real kitchen, but I really left with a lump in my throat and a tear for the hotplate I grew to love. Sam is attending business school in the south this fall, and in July he will be moving down to an enormous (by our standards) 2 BR house with a real kitchen, a washer and dryer, and best of all, a backyard. I'll be up here, living in my old bedroom again, frantically planning the wedding, saving money, and hopefully getting a chance to cook in a big kitchen once in a while. Not an ideal situation, but my parents are saints for dealing with what I can only classify as a degenerative slide back to the moody teenage years. <br />
So as I continue to think about what this blog will become and what I will do with my time without an apartment of my own and apart from Sam, I hope you will forgive the lapses in blogging. I have one last hotplate dinner party (thanks, Nikki and Ben!) to blog about so look for that this weekend, but otherwise I'll try to post something from my "vacation" home in the suburbs every week!<br />
Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com1tag:blogger.com,1999:blog-1697514645313268968.post-91074767473541913232010-05-17T23:02:00.000-04:002010-05-17T23:02:01.022-04:00Picnic Dinner in the Park<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgQ0VV9aISQLv89mTH9lmxzQDUrRZA2TRBbhvV1CvGm5UH2DFTmdJ47M0uXS7JcqTwXiYcHrHrnKBHwxuc9tWyd3nQnWr8jX1Bt-D-N2cmpd4xRrCbAa8Sg51k9MvprqYev_A1u3W4wo/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgQ0VV9aISQLv89mTH9lmxzQDUrRZA2TRBbhvV1CvGm5UH2DFTmdJ47M0uXS7JcqTwXiYcHrHrnKBHwxuc9tWyd3nQnWr8jX1Bt-D-N2cmpd4xRrCbAa8Sg51k9MvprqYev_A1u3W4wo/s400/DSC_0015.JPG" width="400" /></a></div><div class="MsoNormal">By now you know that Sunday night dinners have become a tradition for me.<span style="mso-spacerun: yes;"> </span>I love having friends over for dinner, and Sundays are just the perfect time to relax before the hectic work week starts again.<span style="mso-spacerun: yes;"> </span>I don’t always do something ambitious, but this time, I wanted to picnic.<span style="mso-spacerun: yes;"> </span>It’s finally nice enough to eat outside, and since I’m in the West Village, I like to think of the green space and piers off the Westside Highway as my own personal backyard.<span style="mso-spacerun: yes;"> </span>Sam and I had tried this shredded pork dish I found on <a href="http://www.hotplateconfidential.com/2010/04/sunday-night-dinner.html">Saveur</a> one night when we were out in New Jersey visiting my parents.<span style="mso-spacerun: yes;"> </span>It was delicious and even better the next day on a roll with a red cabbage slaw and I wanted to try it for our dinner party.<span style="mso-spacerun: yes;"> </span>Although this dish required a large heavy pot and 3 ½ hours in an oven, I decided I would attempt it on the hotplate, just in my Dutch oven. It ended up not quite as tender as the first try in a real kitchen, but not half bad considering my limited resources.<span style="mso-spacerun: yes;"> </span>Paired with cheddar grits, and packed up for a picnic, it made for a lovely Sunday night dinner, en plein air.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Shredded Pork Shoulder (adapted from<i> <a href="http://www.thekitchn.com/thekitchn/ingredients-meat/how-to-cook-and-shred-a-pork-shoulder-079485">The Kitchn</a></i></b><span style="font-style: normal;"><b>)</b></span><o:p></o:p></div><div class="MsoNormal"><i>Serves 5<o:p></o:p></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">3 pound pork shoulder, bone-in<o:p></o:p></div><div class="MsoNormal">1 tablespoon brown sugar <o:p></o:p></div><div class="MsoNormal">2 teaspoons cumin <o:p></o:p></div><div class="MsoNormal">1 ½ teaspoons paprika <o:p></o:p></div><div class="MsoNormal">½ tablespoon salt <o:p></o:p></div><div class="MsoNormal">1 teaspoon pepper <o:p></o:p></div><div class="MsoNormal">1 tablespoon olive oil <o:p></o:p></div><div class="MsoNormal">1 medium yellow onions, peeled and cut into wedges <o:p></o:p></div><div class="MsoNormal">4 medium carrots, peeled and cut into large chunks <o:p></o:p></div><div class="MsoNormal">2 cloves of garlic, peeled <o:p></o:p></div><div class="MsoNormal">1 14-ounce can diced tomatoes <o:p></o:p></div><div class="MsoNormal">1 12-ounce beer (I used Yuengling)<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjg6JETdhg3tgB7egscF0nHPm2burRkKZX6nbRD1aRj7c4P2nasA0a3gTZowkrNntxRbnQiSSv7MDSGIBnkhhURmmHP4l8djOnQBca6bKRpE8s4_cZLJix0I-raJ3gnQgOoTNXa5PWuRg/s1600/DSC_0002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjg6JETdhg3tgB7egscF0nHPm2burRkKZX6nbRD1aRj7c4P2nasA0a3gTZowkrNntxRbnQiSSv7MDSGIBnkhhURmmHP4l8djOnQBca6bKRpE8s4_cZLJix0I-raJ3gnQgOoTNXa5PWuRg/s320/DSC_0002.JPG" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Trim the pork shoulder of any thick layers of fat. Combine the brown sugar, cumin, paprika, salt, and pepper in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes.<o:p></o:p></div><div class="MsoNormal">Heat the olive oil in a large Dutch oven over medium-high heat. Brown the pork on all sides, about 2 minutes per side. Remove from the pot. Add the onions, carrots, garlic, tomatoes, and beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits.<o:p></o:p></div><div class="MsoNormal">Return the pork to the pot. Cover and let simmer 3 ½ to 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat. Discard the bone or set aside for another use.<o:p></o:p></div><div class="MsoNormal">Serve the meat with several spoonfuls of the vegetables and sauce.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtt8nmyNNNp9PjARyAGLUwFo3iaPP3T0fRI-nzPjljIRcy10ZNObNf6AMVcqp0QZ6d4eAorZ5fcl62K82bP-2LvWwzabxVyzy5_uFJrMspTyuSDqzIN1zb7siw1lMVRo7z1NCo-SXf7Y/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtt8nmyNNNp9PjARyAGLUwFo3iaPP3T0fRI-nzPjljIRcy10ZNObNf6AMVcqp0QZ6d4eAorZ5fcl62K82bP-2LvWwzabxVyzy5_uFJrMspTyuSDqzIN1zb7siw1lMVRo7z1NCo-SXf7Y/s400/DSC_0014.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Cheddar Grits<o:p></o:p></b></div><div class="MsoNormal"><i>Makes 5 small side servings<o:p></o:p></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">OK, I admit it.<span style="mso-spacerun: yes;"> </span>All I had were instant grits so I just used those.<span style="mso-spacerun: yes;"> </span>I know, not the most culinary of choices, but it was fast and tasted great!<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">4 packages instant grits<o:p></o:p></div><div class="MsoNormal">2 c. water<o:p></o:p></div><div class="MsoNormal">2 tbsp. butter<o:p></o:p></div><div class="MsoNormal">½ c. shredded cheddar cheese<o:p></o:p></div><div class="MsoNormal">dash of salt<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Boil water in a sauce pan.<span style="mso-spacerun: yes;"> </span>Add the grits (about a cup), whisking constantly.<span style="mso-spacerun: yes;"> </span>Once the grits have become smooth, after about 2 minutes of whisking, add the butter and combine.<span style="mso-spacerun: yes;"> </span>Fold in the cheese and season as needed.<span style="mso-spacerun: yes;"> </span>Warm up just before serving so the mixture does not solidify.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qnsJr7_MCcQKNuU8XT64-WzOSyyRKPb5yPBbMLAv_gfoyIMjO9Px4JTAjSccY8K714f0ql1KcWQMFe_vZvUYYiSM0KWv0LS6bKdXbKgwQTD5vvQEJK6tOaX5xKELgGJQyIG2qxXdca0/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qnsJr7_MCcQKNuU8XT64-WzOSyyRKPb5yPBbMLAv_gfoyIMjO9Px4JTAjSccY8K714f0ql1KcWQMFe_vZvUYYiSM0KWv0LS6bKdXbKgwQTD5vvQEJK6tOaX5xKELgGJQyIG2qxXdca0/s400/DSC_0023.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><!--EndFragment-->Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com3tag:blogger.com,1999:blog-1697514645313268968.post-46903342352281674932010-05-09T15:46:00.001-04:002010-05-09T15:47:46.925-04:00My Mother's Banana Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwDhGTQ1gvY9fi6tu3vPDXB5n8Arq0Q50CCW6iwVs0QBxYiI0HQjmGm5mvmMSn7rmr1p0R_ulpu5S6NdXpLwLmYDMb8HJVN7Hxvkl6FMDlKSb_BovQRt1RoZuujcKICRWVsTQBrNHKlI/s1600/DSC_0079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwDhGTQ1gvY9fi6tu3vPDXB5n8Arq0Q50CCW6iwVs0QBxYiI0HQjmGm5mvmMSn7rmr1p0R_ulpu5S6NdXpLwLmYDMb8HJVN7Hxvkl6FMDlKSb_BovQRt1RoZuujcKICRWVsTQBrNHKlI/s400/DSC_0079.JPG" width="400" /></a></div><div class="MsoNormal"><span style="font-family: Arial;">In honor of Mother’s Day, I thought I would share a recipe that my mother made frequently during my childhood – Banana Bread. Some people grew up with Julia or the Joy of Cooking, but I grew up with <i>The Silver Palate</i></span><span style="font-family: Arial;">. Our family’s pesto recipe comes from it, our Christmas dinner comes from it, and of course our Banana Bread of choice comes from it. I could go on and on. The recipes are all simple and based on local and fresh ingredients, and I used to love reading the sample menus that the authors would suggest. It made me think of the all the parties I wanted to throw when I grew up – yes, I was already planning future dinner parties as an 11-year-old, I have always wanted to be the host. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">Our copy of the cookbook was so worn that it was literally in pieces, wide-open to the recipes that we used again and again. I finally replaced it for my mother when the 25<sup>th</sup> anniversary edition came out, but I still sometimes see her referring to the old one. I guess it’s like an old friend at this point.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">I now own my very own copy of <i>The Silver Palate</i></span><span style="font-family: Arial;"> and continue to make recipes like pesto and ratatouille and last week, I finally made our banana bread in my toaster oven. Sam and I returned home after a weekend away to some very very ripe bananas, the ones that you sometimes hope for just so you can make banana bread. You know the ones, they’re so ripe that they’re sweet and starchy and too much to take on their own. I think we love this recipe so much because of the whole wheat flour. It cuts the sweetness and makes you almost think the bread is good for you. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;"><b>Banana Bread (from <i>The</i></b></span><span style="font-family: Arial;"><b> <i>Silver Palate Cookbook</i></b></span><span style="font-family: Arial;"><b>)<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Arial;"><i>Makes 1 loaf<o:p></o:p></i></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">8 tbsp (1 stick) unsalted butter, at room temp<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">¾ c. sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">2 eggs<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 c. all purpose flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 tsp. baking soda<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">½ tsp. salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 c. whole wheat flour<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span style="font-family: Arial;">3 large, over ripe bananas, mashed<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 tsp. vanilla extract<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">½ c. shelled walnuts coarsely chopped<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Preheat the oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan. Cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the all-purpose flour, baking soda, and salt together, stir in the whole wheat flour, and add the the creamed mixture, mixing well. Pour the mixture into the prepared pan. Bake on the center rack of the oven (or just in the toaster oven!) until a cake tester inserted in the center comes out clean, about 50-60 minutes. Cool in the pan for 10 minutes, then on a rack.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Erinhttp://www.blogger.com/profile/09930857334671834402noreply@blogger.com1