tag:blogger.com,1999:blog-33563969617068355532024-03-07T20:10:23.934-08:00What about the food?Creative adventure in food, recipes, wine, photography and musings.Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.comBlogger148125tag:blogger.com,1999:blog-3356396961706835553.post-46766376484057962762012-10-27T18:51:00.000-07:002012-10-27T18:51:38.599-07:00What's it about the hyphen anyhow?I am an old school, command line geeky kind of girl. Back in the day when choosing my blog name and finding the domain to match I was hoping for whataboutthefood.com, but it was not available. Then I was torn, do I change the name (which I decided I loved) or add hyphens? what-about-the-food.com is easy to read with the hyphen but hard to remember when you tell someone the URL, spaces between the words would be just so readable, but just not workable. In technical parlance, it is about character strings on the server and how a space separates the arguments or the syntax of the command. Something like diagramming a sentence into actions, operatives and variables.<br />
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The domain became available this summer, so I bought it. Then came the intense discussion with my darling son whether to move my site over to the new domain, remain on Blogger or do a complete change to WordPress. And truth be known, I have been two-timing this original site. Taking time to learn about the architecture, options and design and putting my new posts there as I get a feel for the environment. There is lots to learn, but I do want you to see some of the preliminary work and of course the posts you've been missing out on here. I have also been updating Facebook with images and links along the way. In time I will be transitioning all the posts and have a redirect to make sure no matter which URL you type in or have bookmarked you can find me. Do you like the new little Robin on the logo?<br />
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<a href="http://3.bp.blogspot.com/-fbwutX7Py5c/UIyMJqCG5RI/AAAAAAAAAro/9nfCgQ1oZFE/s1600/cantaloupe-harbanero-gazpacho.v1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-fbwutX7Py5c/UIyMJqCG5RI/AAAAAAAAAro/9nfCgQ1oZFE/s200/cantaloupe-harbanero-gazpacho.v1.jpg" width="133" /></a></div>
<b><a href="http://whataboutthefood.com/alma-cocina-atlanta/" target="_blank">Table Hopping -- Alma Cocina, Atlanta</a></b><br />
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<b><a href="http://whataboutthefood.com/cantaloupe-harbanero-gazpacho/" target="_blank">I'll take the heat -- Cantaloupe-Harbanero Gazpacho</a></b><br />
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<a href="http://4.bp.blogspot.com/--QK7yUlP2pg/UIyMx3iZHqI/AAAAAAAAArw/DLcAQVewXmk/s1600/salmon-compound-butter-0402.text.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/--QK7yUlP2pg/UIyMx3iZHqI/AAAAAAAAArw/DLcAQVewXmk/s200/salmon-compound-butter-0402.text.jpg" width="200" /></a></div>
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<b><a href="http://whataboutthefood.com/salmon-with-compound-butter-and-chives/" target="_blank">Salmon with Compound Butter and Chives </a></b><br />
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<a href="http://1.bp.blogspot.com/-9Bbo6BRwpiw/UIyNNB2jF7I/AAAAAAAAAr4/2sqLhqWR0QE/s1600/white-ingredients-0715.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-9Bbo6BRwpiw/UIyNNB2jF7I/AAAAAAAAAr4/2sqLhqWR0QE/s200/white-ingredients-0715.jpg" width="144" /></a></div>
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<b><a href="http://whataboutthefood.com/popovers-ingredients/" target="_blank">Shades of White (Popovers)</a></b><br />
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<a href="http://4.bp.blogspot.com/-C-8est85yFI/UIyNbAV401I/AAAAAAAAAsA/QewyDW-tIes/s1600/pepperjack-corn-muffins-0754.640.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-C-8est85yFI/UIyNbAV401I/AAAAAAAAAsA/QewyDW-tIes/s200/pepperjack-corn-muffins-0754.640.jpg" width="133" /></a></div>
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<b><a href="http://whataboutthefood.com/pepperjack-cornbread-muffins/" target="_blank">Pepperjack Cornbread Muffins</a></b><br />
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<a href="http://4.bp.blogspot.com/-sTnVwpCGZ2w/UIyNrvbwacI/AAAAAAAAAsI/Yz628I5b9eg/s1600/peaches-pumpkin-1066.640.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-sTnVwpCGZ2w/UIyNrvbwacI/AAAAAAAAAsI/Yz628I5b9eg/s200/peaches-pumpkin-1066.640.jpg" width="137" /></a></div>
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<b><a href="http://whataboutthefood.com/peach-pumpkin-cake/" target="_blank">Autumn Peaches - An orchard of one</a></b><br />
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<a href="http://3.bp.blogspot.com/-V-P0GlS7hQ4/UIyODZY_QWI/AAAAAAAAAsQ/lZOmXBLMykc/s1600/sable-fish-salad-0849-640.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-V-P0GlS7hQ4/UIyODZY_QWI/AAAAAAAAAsQ/lZOmXBLMykc/s200/sable-fish-salad-0849-640.jpg" width="155" /></a></div>
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<b><a href="http://whataboutthefood.com/sesame-honey-sable-fish/" target="_blank">Sesame Honey Sable Fish</a></b><br />
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<a href="http://2.bp.blogspot.com/--PeAEwDLz1I/UIyOW1iw57I/AAAAAAAAAsY/Eq_USc4Ri9k/s1600/pugliese-1570.835.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/--PeAEwDLz1I/UIyOW1iw57I/AAAAAAAAAsY/Eq_USc4Ri9k/s200/pugliese-1570.835.jpg" width="140" /></a></div>
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<b><a href="http://whataboutthefood.com/pane-pugliesi-bread/" target="_blank">Joy of Bread (Pane Pugliese)</a></b><br />
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<br />Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com6tag:blogger.com,1999:blog-3356396961706835553.post-41576372435005720772012-09-22T18:23:00.000-07:002012-09-22T18:23:15.947-07:00Divided AttentionI know it's been ages since I've posted here. So much going on, making transitions, changes and general distractedness. I have setup a new Facebook page for posting snippets and photos <a href="http://www.facebook.com/WhatAboutTheFood?" rel="nofollow" target="_blank">www.facebook.com/WhatAboutTheFood?</a> . Let me know if you "Like" it ! I have been cooking, writing and photosnapping and until I get a chance to tell you more, here's a sample of what I've been up to since my last post.<br />
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While shopping my son and I took in a cooking demo at Queen Anne's Farmers Market, Seattle with Chef <span class="userContent">Becky Selengut, author of Good Fish, an NPR-notable cookbook on Pacific Coast sustainable seafood</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Seared Albacore and Farmer's Market Ratatouille</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HwRwT9F3zb0/UF5cp7Y9QgI/AAAAAAAAAnY/xP00TKXb9LU/s1600/becky-selengut-qafm-0096.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-HwRwT9F3zb0/UF5cp7Y9QgI/AAAAAAAAAnY/xP00TKXb9LU/s400/becky-selengut-qafm-0096.jpg" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Becky <span class="userContent">Selengut</span></td></tr>
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Behaving like a recipe detective, I finally achieve success in recreating an incredible </div>
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Andalusian style Gazpacho first tasted at Alma Cocina, Atlanta.</div>
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<tr><td style="text-align: center;"><img border="0" height="400" src="http://2.bp.blogspot.com/-nYyB0RKhotg/UF5fDWwsqTI/AAAAAAAAAng/keSrjI8_Z8E/s400/cantaloupe-harbanero-gazpacho-0356.jpg" style="margin-left: auto; margin-right: auto;" width="365" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cantaloupe-Harbanero Gazpacho</td></tr>
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On the home front a special weeknight dinner </div>
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of fresh Coho Salmon baked with compound butter and chives.</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ci-rkZ-ITpY/UF5gsZtz5eI/AAAAAAAAAno/tgBGPGoo5qI/s1600/salmon-compound-butter-0394.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="http://1.bp.blogspot.com/-ci-rkZ-ITpY/UF5gsZtz5eI/AAAAAAAAAno/tgBGPGoo5qI/s400/salmon-compound-butter-0394.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Coho Salmon with Compound Butter and Chives</td></tr>
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Cross rib roast braised with Shiitake Mushrooms and served with mashed parsnips. </div>
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Gravy so deeply beefy rich, wine infused and complex my darling dear asked me, "Why?" </div>
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"Why what?" I replied.</div>
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"Why can't we have this every night?"</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CpLfA6h2gEk/UF5hVyJzxpI/AAAAAAAAAn0/N9U8I2L3kdQ/s1600/potroast-gravy-0448.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-CpLfA6h2gEk/UF5hVyJzxpI/AAAAAAAAAn0/N9U8I2L3kdQ/s400/potroast-gravy-0448.jpg" width="286" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can pot roast be elegant? Yes it can!</td></tr>
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The fall quarter begins next week and distractions will be thrown into hyperdrive. </div>
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But don't worry, food will be served.</div>
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<br />Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com8tag:blogger.com,1999:blog-3356396961706835553.post-62772434899769029932012-08-31T01:25:00.000-07:002012-09-02T11:59:13.681-07:00Street Food, Spicy Tunisian Chicken Kebabs<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-_QNYdlBfw2k/UDT1A-mixSI/AAAAAAAAAkY/pSSAPckOhqM/s1600/tunisian-kebabs-9714.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="417" src="http://4.bp.blogspot.com/-_QNYdlBfw2k/UDT1A-mixSI/AAAAAAAAAkY/pSSAPckOhqM/s640/tunisian-kebabs-9714.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Something wonderful happens when we eat food on a stick.</td></tr>
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It is my last day in Tunis, the capital of Tunisia and the smallest country in northern Africa. Tunisia sits on the coast of the Mediterranean with influences of the Ottoman, Christians, Arabs and French. I have done my sight seeing. Visited the Unesco World Heritage sites, the Mediana with the narrow streets that create cooling shade from the African sun, the Zaytouna Mosque and the different medina markets (souqs) which are organized into different commercial areas. Today is mine as I return to the Central Market.<br />
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It is nearly September and the morning temperatures are a comfortable 73 degrees as I slip on my gauze skirt and top, knowing that the heat will climb into the nineties before the day is done. Grabbing my market bag, camera and purse I walk through the hotel's iron gates and heading down the few blocks <span class="item vcard">of the Avenue de France and toward Rue Charles de Gualle. Finally turning on to Avenue de Paris. The sun is bright against the white stucco walls and the wailing traffic. But today is mine as I am determined to bring home the taste of Tunisa. The peppers, harissa and spice that epitomizes the cuisine of this North African country. </span><br />
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<span class="item vcard">The covered market looms large in front of me as I enter the arched pathway. A market that dates from the nineteenth century, colorful, resplendant with an incredible selection of cheeses, fresh bread, spices--especially peppers and harissa, olives and pickles. The space is abuzz with merchants selling fresh produce, fish and wares while locals make their daily purchases. An old market that dates back in history, this was named Fondouk El Ghalla, the Central Market, known as the largest food and vegetable market in Tunisia. Not only am I shopping for spices. I know I will want a last chance to savour the market foods, kebabs, and </span>scented waters with dark rose or blossom petals, so similar to agua fresca with flowers. Leaving room for a dessert of my favorite Baklawa, layers of thin pastry interspersed with ground pine nuts, almonds, hazelnuts and pistachios.<br />
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Perhaps I will have time to visit the Souz el-Berka to find a gold bangle as a treasure from my visit. From a dark past this market specializes in the goldsmiths trade. We shall see what can be found and negotiated.<br />
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After a day at the market, rest and quiet back at the hotel. The fan spinning rhythmlically as it cools. A leisurely nap and lie-in before my darling one and I head to the marina. One last grilled fish, sunset, and a toast to Northern Africa.<br />
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<i><b>Or so I would have imagined.</b></i><br />
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A celebration of adventure in far-a-way places, foreign cuisines and cultures. A musing until made real. A part of<i><b> Street Foods Monthly Mingle</b></i>.<br />
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<a href="http://1.bp.blogspot.com/-MwwKQ5WPJG4/UDT07gslP3I/AAAAAAAAAkQ/PE94eE8E4oE/s1600/tunisian-kebabs-9700.jpg" imageanchor="1"><img border="0" height="320" src="http://1.bp.blogspot.com/-MwwKQ5WPJG4/UDT07gslP3I/AAAAAAAAAkQ/PE94eE8E4oE/s320/tunisian-kebabs-9700.jpg" width="204" /></a></div>
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<span id="internal-source-marker_0.21639450216210387" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Tunisian Spicy Chicken Kebabs</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serves 4-6</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Prep Time 15 minutes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cook Time 15 minutes</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Ingredients</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Marinade</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 Red Bell Pepper, chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup Peppedew Peppers</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup Peppadew Pepper Juice from Jar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup Raisins</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ teaspoon ground Cayenne Pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup Olive Oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup Pomegranate Molasses</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Meat</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4-5 Boneless, skinless chicken thighs, cut into 1” chunks</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Prep</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Place all marinade ingredients in food processor blender and puree until smooth.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pour
½ of the marinade over cut up chicken thighs, turn and rub all over.
Marinate for at least 30 minutes or longer (up to overnight.) Reserve
other half of marinade for dipping. Soak your bamboo skewers in water while the meat is marinading. This will help prevent burning on the grill.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Directions</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">After
marinating chicken, place on bamboo or metal skewers. Grill over high
heat until done about 5 minutes per side. Serve with couscous or rice
and for a special treat and heat add harissa on the side for dipping.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-fqtaIC1PkHE/UDT1IiOgURI/AAAAAAAAAkk/jJEtOrrxurw/s1600/tunisian-kebabs-9715.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="409" src="http://4.bp.blogspot.com/-fqtaIC1PkHE/UDT1IiOgURI/AAAAAAAAAkk/jJEtOrrxurw/s640/tunisian-kebabs-9715.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little adventure, a little spice. What are you waiting for ?</td></tr>
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<b>Links</b><br />
Inspiration: <a href="http://www.scribd.com/doc/93269249/Recipes-From-Susan-Feniger-s-Street-Food" rel="nofollow" target="_blank"><i><b>Susan Feniger's Street Food</b></i></a><br />
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<a href="http://1.bp.blogspot.com/-GKrEAL_4d5A/UEBtfvw0uYI/AAAAAAAAAmc/WlPKPVqbr4g/s1600/MonthlyMingleBanner+August2012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-GKrEAL_4d5A/UEBtfvw0uYI/AAAAAAAAAmc/WlPKPVqbr4g/s200/MonthlyMingleBanner+August2012.JPG" width="200" /></a></div>
<a href="http://www.whatsforlunchhoney.net/2006/04/my-monthly-mingle.html" rel="nofollow" target="_blank"><i><b> </b></i>A virtual potluck since 2006 from Meeta K. Wolff </a><i><b>What's for Lunch Honey? </b></i>and an August theme from <a href="http://www.ziziadventures.com/2012/08/monthly-mingle-streetfood.html" target="_blank">Zizi's Adventures</a>.<i><b> </b></i><br />
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And, as luck would have it, my friend Jeanne at cooksister.com is having a Braai (South Aftrican Grilling over hot coals) contest and this is my entry. See <i><b><a href="http://www.cooksister.com/braai-the-beloved-country-2012.html" rel="nofollow" target="_blank">Braai, the Beloved Country</a> </b></i>for all the information.<br />
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<a href="http://2.bp.blogspot.com/--AYeE4HoQko/UEOqjPc0WNI/AAAAAAAAAm0/-yWdgv6UnYg/s1600/braii-logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/--AYeE4HoQko/UEOqjPc0WNI/AAAAAAAAAm0/-yWdgv6UnYg/s200/braii-logo.jpg" width="200" /></a></div>
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<i><b> </b></i> Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com7tag:blogger.com,1999:blog-3356396961706835553.post-3085633616530817932012-08-30T16:09:00.001-07:002012-08-30T16:09:52.834-07:00Table Hopping -- Alma Cocina, AtlantaAlma Cocina is part of a rebirth of downtown dining as an alternative to chains like Planet Hollywood and Hooters and an easy choice for me as one who is looking for something more in a dining experience. Open less than a year, the Fifth Group with Chef Clevenger at the helm has created a modern Latin escape in the middle of the south where the city population is less than six percent Hispanic. While the current audience may be conventioneers like myself, office workers, a few tourists, this is a destination that Atlantans may want to put on their must try list. <br />
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Latin Elegance. Warm woods, sleek and modern and a decor that reflect "Latin" without yet another stucco and tiled environment. Friendly southern hospitality exudes from the staff who are knowledgeable about the menu and make even a solo diner feel comfortable. Even <b>I </b>felt <b>hip</b> sipping my vanilla hinted mojito while waiting for the Salsa Sampler (fire-roasted tomato, tomatillo-avocado, salsa negra and roasted
mango-charred with chicharrones, plantain, malanga coco, corn chips.) Honey, this is today and bold flavors with a counterpoint of textures take us out of all that is ordinary. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Acj2pHwinvI/UDHaAUqLIEI/AAAAAAAAAjw/gH6puQoDZoM/s1600/atlanta-food-8674.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Acj2pHwinvI/UDHaAUqLIEI/AAAAAAAAAjw/gH6puQoDZoM/s640/atlanta-food-8674.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alma Cocina, Salsa Sampler</td></tr>
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What lengths you would take to get the recipe you wanted? I often
wonder about those who write in to Bon Appétit requesting recipes for
favorites or dishes so special they are compelled to write in. Let's
just say I am a little more impatient. Why not just ask the Chef
directly, "would you share this recipe?" With that I scheduled a phone call.<br />
<br />
I've learned long ago, that to ask the question is to
be willing to hear no, but hope for yes. With such a mindset, there is
little risk in asking. After all, it is just a question. My travels may
take me near or far, but the human element remains the same. If you are
interested enough, polite, enthused and sincere, people will respond in a
like manner. Or not. My current record favors the former rather than
the latter and my darling dear just chalks it up to his perception that,
"people just like to do things for you."<br />
<br />
<br />
And so, I engaged in a
conversation with Chef Chad Clevenger, Executive Chef of Alma Cocina in
Atlanta about cantaloupe soup -- gazpacho rather, with lump crab and
cilantro micro greens. Earning the best taste award at the annual <i><b>A Taste of the Highlands, </b></i> a favorite food festival of the area. By popular request Clevenger's
concoction made the
summer seasonal menu. It may be that "Every one's palate is different," according to Chef Chad but this dish is a runaway winner. Creamy texture, surprisingly savory and a touch of fruity heat. The tender crab plays well with the bright cilantro microgreens and the drizzle of avocado oil brings in a bit of butteriness.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bc9axeWqXBE/UDHH2YGrGjI/AAAAAAAAAjY/nF_27ylLoWA/s1600/atlanta-food-8676.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="318" src="http://4.bp.blogspot.com/-bc9axeWqXBE/UDHH2YGrGjI/AAAAAAAAAjY/nF_27ylLoWA/s400/atlanta-food-8676.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cantaloupe-Harbanero Gazpacho from Alma Cocina, Atlanta</td></tr>
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<div style="text-align: left;">
</div>
<br />
<span style="font-size: small;">Chef Chad is surprisingly humble and modest considering the bold and textured dishes that make up the menu of Alma Cocina and attributes his success with constantly learning and searching out what the industry has to offer. "<span id="internal-source-marker_0.8393720269062702" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">After culinary school, I pushed myself to learn as much as possible, read a lot of
cookbooks, cook at home, working to better my technique and palate</span>. I eat out to see why chefs are doing different things." His efforts are playing off too, with an invitation to be the Host Chef of 2012 Atlanta Rising Stars, scoring high on flavors and plating at this event put on by StarChef's, an online magazine for culinary insiders. Not bad for the new guy in town with less than a year in Atlanta. </span><br />
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">From wacky combinations to micro gastronomy, he's watching it all and blending up his own inventive fusion of modern Mexican in Atlanta. Chef Chad is inviting patrons to experience the depth and differences of Latin cuisine beyond the burrito and enchiladas they might be used to, all the while incorporating fresh seasonal locally sourced ingredients. Which brings us to the gazpacho.</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Originally created for the Taste of the Highlands, an annual food festival held in April and knowing it would be hot (it is Atlanta after all) he devised an easy to prepare dish that could be served to hundreds of festival attendees. I asked him about <span id="internal-source-marker_0.8393720269062702" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">featuring
habanero chilies and if he finds people more accepting of this pepper or scared of it?</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><span id="internal-source-marker_0.8393720269062702" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">"I think a lot
of people are timid about peppers, when tasting chili or trying them. They think it is all heat based. It is flavor-based too, harbanaros have
quite a bit of fruity flavor which tends to blend well. In this gazpacho there is
just enough. We don’t want to blow out your palate, you need to be
able to finish eight ounces of soup."</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Chef Chad specializes in Andalusian style gazpacho, pureed versus chunky and throughout the summer will make up fresh batches of watermelon, red or yellow tomato and tomatillo versions along with this crowd pleasing cantaloupe version. He makes a base which takes it cue from the colors of the primary ingredient, then by adding a variety of garnishes he increases the complexity of the flavors and textures in the creamy base. Even though he did not give me the exact recipe (which would have meant converting restaurant quantities down to 4-6 servings) he did give me these tips.</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><b>Ingredients</b></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Yellow Onion</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">A little bit of Garlic</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Yellow Bell Peppers</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Cucumbers</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Harbanero</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">A little bit of Sherry Vinegar</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Orange Juice</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Olive Oil</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Lots of Cantaloupe</span></div>
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<b><span style="font-size: small;"><br /></span></b></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><b>Directions:</b> Blend it all together.</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">Tip: Start out with just a little bit off the side of the harbanero, without the seeds. Taste and adjust if you need more. "Try<span id="internal-source-marker_0.8393720269062702" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> to make it as savory as possible and still have a little of the sweet cantaloupe in it.”</span> Chef Chad said one of the most important thinks he learned from Chef Mark Miller was the importance of tasting the food before it is served. This is the best of habits a cook can have.</span></div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-size: small;">When I asked him if he was always this creative, he said, <span id="internal-source-marker_0.8393720269062702" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">
“My dad was a guitar player. I don’t know if that rubbed off on me any
at all." My guess, when guests taste Chef Chad's creations the music comes from the "hmmms and awwws." Vocal notes of appreciation for this symphony of flavors.</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">I will do my best to recreate this fabulous dish and will share my efforts in a future post.</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><b><br /></b></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><b>Alma Cocina</b></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><b>Pros:</b> Bold, Fresh and Modern Latin Flavors, Excellent Service, Affordable Pricing, Gluten-free and Kid's Menu available. </span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><b>Cons</b><b>: </b>Sorry, I didn't have any on my Thursday night visit. I heard it gets busy on game days and it is a downtown location.<b><br /></b></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><span id="mylinks2">One Ninety One Peachtree Tower (adjacent to downtown Ritz-Carlton)<br />
191 Peachtree Street NE<br />
Atlanta, GA 30303<br />
404.968.9662</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><span id="mylinks2"></span><span id="mylinks2">Prices: Small Plates $6-$10, Large Plates $19-$28. Full Bar. </span></span></div>
<div style="font-family: inherit;">
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<div style="font-family: inherit;">
<span style="font-size: small;"><b>Links</b></span></div>
<div style="font-family: inherit;">
<a href="http://www.tasteofthehighlands.com/" rel="nofollow" target="_blank"><span style="font-size: small;">A Taste of the Highlands</span></a></div>
<div style="font-family: inherit;">
<a href="http://www.alma-atlanta.com/index.html" rel="nofollow" target="_blank"><span style="font-size: small;">Alma Cocina</span></a></div>
<div style="font-family: inherit;">
<span style="font-size: small;">More about <a href="http://starchefs.com/cook/chefs/bio/chad-clevenger" rel="nofollow" target="_blank">StarChefs.com Biography for Chad Clevenger</a> and <a href="http://www.starchefs.com/cook/chefs/rising-stars/2012/atlanta/interview/chad-clevenger" rel="nofollow" target="_blank">Interview </a></span></div>
<br />Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com6tag:blogger.com,1999:blog-3356396961706835553.post-23704995486098607562012-08-23T23:24:00.001-07:002012-09-11T06:54:55.884-07:00International Food Bloggers Conference 2012<span style="font-size: large;">I'm off!</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TpBX-TvUgt0/UDcdWmcb0fI/AAAAAAAAAk8/vl94DF_ViYI/s1600/ifbc2012_portland_badge_300x200.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-TpBX-TvUgt0/UDcdWmcb0fI/AAAAAAAAAk8/vl94DF_ViYI/s400/ifbc2012_portland_badge_300x200.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What will I discover?</td></tr>
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Lots to experience, learn, network and connect. And with a side bonus of visiting my darling nephew and wife in Portland, Oregon. More to come my friends!<br />
<h2>
<span style="font-size: large;"> Update </span></h2>
Conferences have a natural rhythm. Registration, name badges and coffee. Lightweight mingling and eye contact as we slowly connect with those sitting at the round table covered in white cloth and exchanging business cards. Sessions to be attended and immersion into the topics at hand. A full agenda with PR, Branding, Niche, Voice, SEO, Photography all the while intermingled with coffee, gift bags, gourmet taste treats, exquisite dinner, wine receptions and after parties. All of which were artfully choreographed by Zepher Adventures and Foodista. These were the best of times. Each of the sessions were informative, pertinent and often entertaining.<br />
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Highlights from this year's conference include:<br />
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<span style="font-size: large;">❧ </span><b>Book Fair</b> - where I met the incredible Kathleen Flinn (<a href="http://kathleenflinn.com/" rel="nofollow" target="_blank">The Sharper the Knife the Less you Cry</a>) and gracious Lynne Curry (<a href="http://lynnecurry.com/book" target="_blank">Pure Beef</a>) ) securing autographed copies of their books. Kathleen would later hold a writer's workshop, "Hungry for Words: The Devil is in the Details, God is in the Framework," that would challenge a room full of bloggers to go beyond cliches. "You can do better!" Kathleen would repeat, over and over.<br />
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<span style="font-size: large;">❧ </span><b>SEO for Recipe and Food Blogs - </b>Rand Fiskin ran us through the technical and cultural impact of how to best position our content for the world of social networking and search engine optimization. Geeky stuff for sure, but priceless information for those who are both seeking audience and traffic to entice publishers and PR firms to monetize their sites. Highly candid and entertaining. Rand pulled no punches. Likewise was the incredibly personable Marissa Brassfield who made us look playfully at blog titles. <br />
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<span style="font-size: large;">❧ </span><b>Meeting a friend of a friend </b>-<b> </b>Somehow with Twitter, Facebook and such I managed to capitalized on having my friend's friends to become suddenly approachable. There is nothing better than a little name dropping in the world of personal networking to get your foot in to door, or an opportunity to be more than just a fan to persons of note. Case in point, meeting the lovely Kate McDermott, <a href="http://www.artofthepie.com/artofthepie/Welcome.html" rel="nofollow" target="_blank">Art of the Pie</a> who happens to be a friend of Jamie Schler of <a href="http://lifesafeast.blogspot.com/" target="_blank">Life's a Feast</a> on the very day that USA Today featured her <a href="http://mediagallery.usatoday.com/Art+of+the+Pie+Camp/G4270" target="_blank">Pie Camp</a> on National Pie Day. Talk about celebrity gold dust emanating from her whole being. She was just so thrilled and it was wonderful to see her bask in her notoriety.<br />
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Similarly meeting Chef John <a href="http://foodwishes.blogspot.com/" target="_blank">@foodwishes</a> during the Cooking and Photography Demo on our last day. A perfect pairing with Andrew Scrivani as they bantied wisecracks and tidbits during the action packed session. Very entertaining, enlightening and incredibly warm and approachable.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-vkULJ8Tdf34/UD8MUEi6BQI/AAAAAAAAAlU/-72m9wEV07w/s1600/ifbc-chefjohn-andrew-9839-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-vkULJ8Tdf34/UD8MUEi6BQI/AAAAAAAAAlU/-72m9wEV07w/s400/ifbc-chefjohn-andrew-9839-2.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Andrew Scrivani and Chef John at IFBC 2012 Portland</td></tr>
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<span style="font-size: large;">❧ </span><b>Meeting Chefs - </b>Getting to know Chef Gregory Gourdet and the incredible food at Departure.<br />
After the conference I was able to take some extra time and visit with my nephew Ryan and his lovely bride Jackie while dining alfresco on the 15th Floor of Departure. I am still trying to figure out some of the taste combinations, they were that wonderful and different.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-asVGHu9DtSQ/UD8PkyFsi0I/AAAAAAAAAls/hgQKk6LQTmU/s1600/departure-portland-9865.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-asVGHu9DtSQ/UD8PkyFsi0I/AAAAAAAAAls/hgQKk6LQTmU/s640/departure-portland-9865.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>COCONUT MISO SCALLOPS</b><br />
Watermelon, radish, grilled citrus, dill</td></tr>
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<span style="font-size: large;">❧ </span><b>Making New Friends - </b>So many new friends and blogs to be inspired by. The casual art of exchanging cards become so much more as I jot down notes that make each meeting something special. Social networking, in the flesh. Yea, you just can't beat it.<br />
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Next year: <a href="http://www.foodista.com/blog/2012/08/27/the-international-food-blogger-conference-returns-to-seattle-in-2013-and-offers-new" rel="nofollow" target="_blank">IFBC Seattle!</a><br />
Can't wait to attend!<br />
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<b>Link</b><br />
<a href="http://www.foodista.com/ifbc2012" target="_blank">IFBC 2012 International Food Blogger Conference </a>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com2tag:blogger.com,1999:blog-3356396961706835553.post-52201451386239489442012-08-03T13:05:00.001-07:002012-08-25T22:46:54.156-07:00Israeli Couscous with Golden Beet Greens and Crisps<span id="internal-source-marker_0.11619487091177705" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Sometimes, the side is the star.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-sza0U6SeyBI/UBvruvsDAWI/AAAAAAAAAiI/VXej8k16Aj8/s1600/beet-crisps-lamb-6317.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-sza0U6SeyBI/UBvruvsDAWI/AAAAAAAAAiI/VXej8k16Aj8/s400/beet-crisps-lamb-6317.jpg" width="291" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rosemary, garlic lambchop with Isreali Couscous</td></tr>
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<br />
<span id="internal-source-marker_0.11619487091177705" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Do you discard the tops of beets and turnips without a thought? If so, you just might be missing something. I know many people shy away from greens, or just don't quite know what do do with them. In spite of that, if you are comfortable with spinach or swiss chard you might just like this less bitter relative from their plant family. I know we often only see beets in the market with the tops are trimmed to serve the root, but in season at farmer's markets and even grocery chains like Raley's and Whole Foods, you an see these beautiful full bunches of greens perched on top of the itty-bitty golden orbs with the gangly root tail. Why not give them a whirl in your next meal? Easily switched up with bok choy or kale, the taste and health benefits are worth the effort. <i>(See link at the bottom for nutritional information on beet greens.)</i></span><br />
<span id="internal-source-marker_0.11619487091177705" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><br /></span>
<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="http://3.bp.blogspot.com/-HnNCi4HwgXI/UBwq19JoTQI/AAAAAAAAAio/-OX3N8zmBE4/s1600/beets-w-greens-8230.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-HnNCi4HwgXI/UBwq19JoTQI/AAAAAAAAAio/-OX3N8zmBE4/s400/beets-w-greens-8230.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden Beets with Greens.</td></tr>
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<br />
<span id="internal-source-marker_0.11619487091177705" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">With this in mind, challenged myself to use the whole of the beet in one meal. A simple marinated and grilled lamb chop and a side that was clearly the star. What was a creative challenge resulted in a winning idea that will be repeated. I say, have fun with your vegetables!</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hhvOXxJmllw/UBvsIVL1QAI/AAAAAAAAAiQ/1DSdUV-oVAQ/s1600/beet-crisps-lamb-6304.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-hhvOXxJmllw/UBvsIVL1QAI/AAAAAAAAAiQ/1DSdUV-oVAQ/s320/beet-crisps-lamb-6304.jpg" width="264" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Beet Crisps</td></tr>
</tbody></table>
<br />
<span id="internal-source-marker_0.11619487091177705" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Israeli Couscous with Golden Beet Greens and Crisps</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serves 4</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Prep Time 25 minutes (estimated)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cook Time 30 minutes (estimated)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Ingredients</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 bunch golden beet greens, rough chopped (from 3-4 golden beets, equals about 4 cups)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 golden beets, thin juliennes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3-4 tbs extra virgin olive oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup vegetable oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup pine nuts</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 shallot, finely chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ½ cups Israeli couscous</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ tsp cinnamon</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 bay leaf</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ¾ cup low salt chicken broth</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ tsp fine ground black pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Kosher salt to taste</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp lemon zest </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Prep</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Wash
beet greens thoroughly, remove center ribs and rough chop. It will look
like a huge mound, but relax. It will reduce significantly when you
cook it down.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Peel
and slice beets wafer thin, then julienne. Pat dry with paper towels.
Heat vegetable oil in a heavy bottom pot so that the oil is shimmery
(about 350 degrees). Cook beets in small batches until crispy all the
way through (time depends on batch quantities) about 2-3 minutes. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Remove from oil and transfer to paper towel to drain off excess oil, sprinkle with a little fine sea salt. Reserve crisps.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Directions</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">heat
1 tbs olive oil over medium high In a large saucepan, add pine nuts and
toast until fragrant and golden, about 5 minutes. Remove from pan and
set aside in a small bowl</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add
2-3 tablespoons olive oil to pan and cook chopped shallot until
translucent, add beet greens and a pinch of salt. Continue cooking until
completely wilted and reduced down. Stir often during this process.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add couscous, bay leaf and cinnamon to pan, stir to combine and tan couscous.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add
low salt chicken broth (or vegetable broth if you prefer) bring to a
boil, then lower heat to a simmer. Cover and cook for 10-15 minutes
until all the liquid is absorbed and couscous is tender.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Remove bay leaf and take pot off heat. </span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add lemon zest, pine nuts, salt and pepper to taste, stir to combine thoroughly.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serve with beet crisps on top.</span></li>
</ol>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><br />
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Cook’s Tips</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I used a box of Trader Joe’s Israeli Couscous, but you can purchase Israeli couscous in the bulk bins at many grocery stores.</span><br />
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2353/2" rel="nofollow" target="_blank">Nutritional Information about beet greens</a> - because, of course you would like to know! From Self Nutrition Data. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-m00krMYwBrc/UBwutisNT5I/AAAAAAAAAjA/xpHeqq4O8Sk/s1600/lamb-coucous-beets-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-m00krMYwBrc/UBwutisNT5I/AAAAAAAAAjA/xpHeqq4O8Sk/s400/lamb-coucous-beets-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What wine would you pair with this meal?</td></tr>
</tbody></table>
<br />
Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com6tag:blogger.com,1999:blog-3356396961706835553.post-59228698853625136342012-07-26T03:26:00.001-07:002012-07-29T19:25:37.492-07:00Ratatouille Tart and Crazy Days of Summer<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-uq6FIEy1Xn4/UBEGMYpefcI/AAAAAAAAAhE/Meg0jd3H9Tk/s1600/sunflower-8642.v2.640.jpg" imageanchor="1"><img border="0" height="400" src="http://3.bp.blogspot.com/-uq6FIEy1Xn4/UBEGMYpefcI/AAAAAAAAAhE/Meg0jd3H9Tk/s400/sunflower-8642.v2.640.jpg" width="365" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
"Roll out those lazy, hazy, crazy days of summer<br />
Those days of soda and pretzels and beer<br />
Roll out those lazy, hazy, crazy days of summer<br />
Dust off the sun and moon and sing a song of cheer"</div>
<div style="text-align: center;">
<span style="font-size: x-small;">-- Those Lazy Hazy Crazy Days of Summer, Songwriters: Tobias, Bradtke, Carste </span></div>
<br />
How long has it been since summer was carefree. Forever it seems. Those long sunny days of heading to the beach, camping in the mountains or just stepping out to the garden. A quiet meditation just watering the growing bounty of our vegetable patch. By August the garden was bursting and heavily laden requiring a daily harvest before the sun hit it's pinnacle. The taste of sunshine in each bite of lemon cucumber, tomato or green bean. I still have a few plants in raised beds, nothing like Dad's huge spread but enough to give me fresh herbs, tomatoes and such. Simple pleasures. Farmer's markets provide local produce to satisfy the void and hassle of growing it all on your own.<br />
<br />
When the zucchini, tomatoes and peppers come on nothing tastes better than a ratatouille. I tested a recipe from Kelsey Nixon, Cooking Channel that was a nice change up to the traditional vegetable stew. A puff pastry tart enhanced with a base layer of caramelized onion and tomato jam. The jam was a bit worky, but well worth the effort -- and I got to play with my new De Buyer mandoline. Slicing heaven!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-fdk6nBy8gOE/UBEOITFRmaI/AAAAAAAAAhQ/351i7KQ22Ok/s1600/mandoline-8680-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-fdk6nBy8gOE/UBEOITFRmaI/AAAAAAAAAhQ/351i7KQ22Ok/s640/mandoline-8680-2.jpg" width="468" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">De Buyer Swing Mandoline makes quick work of slicing onions!</td></tr>
</tbody></table>
<br />
I made the jam on a Sunday afternoon when I had plenty of time to caramelized the onions and let the mixture thicken nicely. Overall I noticed that the timing indicated in the recipe was off by half and I reduced the salt to one teaspoon. Next time I'll also peel the fresh Roma tomatoes before adding to the pot. The remnants of the peels just doesn't work for me. Patience is required when you want your onions to have that sweetened bit of dark caramelization that just takes time. I couldn't wait to do a taste test, so a quick bruchetta with goat cheese and a sprinkle of chives and lemon basil was enough to test this recipe was a winner. Reminiscent of a chunky barbecue sauce with a brown sugar molasses tomato base and added punch of chipotle powder. The creamy goat cheese offered a nice counterpoint. The rich mahogany color is just plain ole pretty to look at.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1CnIispE3Jk/UBEQboRwhqI/AAAAAAAAAhY/B2aQBHT3tJk/s1600/carmelized-onion-tomato-jam-8614.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450" src="http://3.bp.blogspot.com/-1CnIispE3Jk/UBEQboRwhqI/AAAAAAAAAhY/B2aQBHT3tJk/s640/carmelized-onion-tomato-jam-8614.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramelized onion and tomato jam.</td></tr>
</tbody></table>
On Monday, while I defrosted my sheet of puff pastry, my mandoline sliced up the eggplant and squashes into beautiful perfect 1/4" width slices. Not something easily done with my food processor, that's for sure.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6KpLLjnVPOA/UBETGZHTUlI/AAAAAAAAAhk/dm4qjOqoGEY/s1600/summer-vegetables-8740.v2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="http://4.bp.blogspot.com/-6KpLLjnVPOA/UBETGZHTUlI/AAAAAAAAAhk/dm4qjOqoGEY/s640/summer-vegetables-8740.v2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Summer Vegetables and Herbs</td></tr>
</tbody></table>
The finale of this adventure -- Ratatouille Tart with Carmelized Onion and Tomato Jam was delectable. Tender not soggy vegetables, layers of fresh sunshine flavors with the underlying sweet smokey jam on a flaky, buttery pastry. My darling dear said this easily satisfies our two to three servings of vegetables a day all in one meal and a welcome addition to our standard rotation.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-35K1CiJc6FI/UBEU_OlAE5I/AAAAAAAAAhs/4-VZnyhCw4I/s1600/carmelized-onion-tomato-jam-tarte-8761-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-35K1CiJc6FI/UBEU_OlAE5I/AAAAAAAAAhs/4-VZnyhCw4I/s640/carmelized-onion-tomato-jam-tarte-8761-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ratatouille Tart with Caramelized Onion and Tomato Jam</td></tr>
</tbody></table>
Adapted from Original Recipe<br />
<a href="http://www.cookingchanneltv.com/recipes/kelsey-nixon/ratatouille-tart-with-caramelized-onion-tomato-jam-recipe/index.html" rel="nofollow" target="_blank">Ratatouille Tart with Caramelized Onion-Tomato Jam</a> by Kelsey Nixon<br />
This made one 12" x 10" tart with leftover jam.<br />
Serves 4-6 <i><b>(I can't see serving 6-8 for dinner with just this... but that could just me)</b></i> <br />
<br />
<span class="ingr-divider"><b>CARAMELIZED ONION-TOMATO JAM:</b></span>
<br />
<ul class="col2">
<li class="ingredient"><span class="amount"><i>2</i> tablespoons</span><span class="name"> olive oil</span></li>
<li class="ingredient"><i>2</i> Vidalia onions, thinly sliced <i><b>(I used 3 Walla Walla onions)</b></i></li>
<li class="ingredient"><span class="amount"><i>2</i> teaspoons</span><span class="name"> kosher salt (reduced to 1 teaspoon)</span></li>
<li class="ingredient"><i>2</i> cloves garlic, minced</li>
<li class="ingredient"><i>10</i> Roma tomatoes, cored, seeded and roughly chopped (about 2 1/2 pounds) <i><b>(I will peel next time)</b></i></li>
<li class="ingredient"><span class="amount"><i>1/2</i> cup</span><span class="name"> molasses</span></li>
<li class="ingredient"><span class="amount"><i>1/2</i> cup</span><span class="name"> light brown sugar</span></li>
<li class="ingredient"><span class="amount"><i>1/2</i> cup</span><span class="name"> cider vinegar</span></li>
<li class="ingredient"><span class="amount"><i>1/2</i> teaspoon</span><span class="name"> allspice</span></li>
<li class="ingredient"><span class="amount"><i>1/2</i> teaspoon</span><span class="name"> ground cinnamon</span></li>
<li class="ingredient"><span class="amount"><i>1/2</i> teaspoon</span><span class="name"> chipotle powder</span></li>
</ul>
<div class="list ingredients clrfix">
<span class="ingr-divider"><b>RATATOUILLE TART:</b></span>
<br />
<ul class="col2">
<li class="ingredient"><i>1</i> sheet frozen puff pastry, thawed</li>
<li class="ingredient">Flour, for dusting</li>
<li class="ingredient"><span class="amount"><i>1/2</i> to 3/4 cup</span><span class="name"> Caramelized Onion-Tomato Jam</span></li>
<li class="ingredient"><i>3</i> Roma tomatoes, sliced 1/4-inch thick</li>
<li class="ingredient"><i>1</i> Japanese eggplant, sliced 1/4-inch thick on a mandoline</li>
<li class="ingredient"><i>1</i> yellow squash, sliced 1/4-inch thick on a mandoline</li>
<li class="ingredient"><i>1</i> zucchini, sliced 1/4-inch thick on a mandoline</li>
<li class="ingredient"><i><b>5 thin slices yellow onion </b></i></li>
<li class="ingredient"><i>1</i> to 2 roasted red peppers, julienned<i><b> (I used fresh peppers, yellow and red)</b></i></li>
<li class="ingredient"><span class="amount"><i>2</i> to 3 tablespoons</span><span class="name"> olive oil</span></li>
<li class="ingredient">Kosher salt and freshly cracked black pepper</li>
<li class="ingredient"><span class="amount"><i>3</i> teaspoons</span><span class="name"> chopped fresh oregano, divided <i><b>(I used a combination of fresh basil, chives, and oregano)</b></i></span></li>
<li class="ingredient"><span class="amount"><i>1/2</i> cup</span><span class="name"> crumbled goat cheese</span></li>
</ul>
</div>
<div class="steps">
<h2>
Directions</h2>
<div class="instructions">
In a high-sided saute pan with a lid, heat
the olive oil over medium heat. Add the onions, season with the salt,
cover and cook until they are wilted and soft, about 10 minutes. Remove
the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more. <i><b>(I cooked the onions for about 20 minutes more so they were well browned and caramelized but not crispy. This is dependent on how thin your onions are sliced.)</b></i><br />
<br />
Stir
in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an
additional 10 minutes. Add the remaining ingredients, bring the mixture
to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes.<i><b> (The jam thickness was still too runny for my tastes at this point so I cooked another 20 minutes until a teaspoon cooled on a plate does not run at all.)</b></i><br />
Yield: <i><b>approx </b></i>3 cups</div>
</div>
<div class="steps">
<div class="instructions">
Preheat the oven to 400 degrees F.Roll the puff pastry
out on a floured surface to a rectangular shape, about 12 by 10 1/2
inches. Transfer the pastry sheet to a parchment-lined baking sheet.
With the tines of a fork, dock a 1/2-inch border around the edge of the
sheet and dock the center of the sheet a few times as well. This will
prevent the dough from rising as it cooks.<br />
<br />
Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle
the assembled tart with a little olive oil, making sure to brush a
little on the edges, season with salt and pepper and top with half of
the fresh <i><b>(herb mixture)</b></i> plus oregano.<br />
<br />
Bake until the pastry is golden brown and puffed, 20 to 25 minutes. (It took another 20 minutes for the pastry to be brown and the vegetables softened sufficiently) <i><b>I also drizzled a bit more olive oil half way through the cooking process so the squash and eggplant wouldn't dry out.</b></i> Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons<i><b> (herb mixture) </b></i>plus oregano before serving.</div>
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BnJuVBQNJ3k/UBEZRWuhxXI/AAAAAAAAAh4/Vr5RhFGvpFM/s1600/carmelized-onion-tomato-jam-tarte-8766.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-BnJuVBQNJ3k/UBEZRWuhxXI/AAAAAAAAAh4/Vr5RhFGvpFM/s640/carmelized-onion-tomato-jam-tarte-8766.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What will you do with summer's vegetable bounty?</td></tr>
</tbody></table>
<div style="text-align: left;">
<br />
Did you know this year celebrate's Julia Child's 100th Birthday. Follow the celebration on Facebook<br />
and check out the Recipe of the Week! (Hint: can you say ratatouille?)</div>
<br />
<b>Links</b><br />
<a href="https://www.facebook.com/JuliaChild/app_190322544333196?ref=ts" rel="nofollow" target="_blank">Julia Child - Recipe of the Week #11 Ratatouille</a>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com6tag:blogger.com,1999:blog-3356396961706835553.post-24672532269933148422012-07-19T08:40:00.000-07:002012-07-19T14:51:48.246-07:00Monthly Mingle - A Taste of Yellow for Barbara<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xvukSFC_RVE/UAedCnwJ3uI/AAAAAAAAAfk/bTeZUDQj27U/s1600/pickled-golden-beets-8505.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-xvukSFC_RVE/UAedCnwJ3uI/AAAAAAAAAfk/bTeZUDQj27U/s400/pickled-golden-beets-8505.jpg" width="276" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pickled Golden Beets, Cucumber and Zucchini Salad</td></tr>
</tbody></table>
Cancer is indiscriminate, the deadly tendrils snake it's way into the fabric of our lives without care. Those stricken are left to suffer and decide how to live the rest of their lives. That is, if they are fortunate enough to have a choice. Loved ones are heart struck and numb in their efforts to be supportive and desperate make it all better, easier. As if will power alone could make it so. <br />
<br />
I lost my grandfather, "Smokey Joe" before I got to know him. What a loss to never know his love and feel that special connection. There are vague memories of visiting him in the Sister's Hospital, facing the ocean. I can't say now if they are real or imagined. I was so small. Mom says he carried a lock of my red hair in his wallet. My heart says he loved me.<br />
<br />
Cancer, so pervasive, it has touched all of us. A grandfather, uncle, aunt, sister, mother, or friend or even pet. There is no escape. With outreached heart I have witnessed dear friends struggle to get through the treatments. Each with a bravery and spirit I don't know if I could muster given the same circumstances. Helpless on the sidelines. Whether a world away or next door we wait, praying and hoping it will all get better. Sometimes it does. Sometimes it doesn't.<br />
<br />
We have learned much about cancer through research and science. Treatments have improved and in some areas the survival rate has increased. But the heartache of the journey is never made easy. That is why the true courage and personal fortitude of someone like Barbara Harris of winosandfoodies.com provides inspiration and awe as a life well lived. Diagnosed in 2004, she fought the good fight with honesty, grace, humor and compassion as a human, and blogger. She inaugurated a <a href="http://www.winosandfoodies.com/2007/05/livestrong_with.html" target="_blank">Taste of Yellow across the blog-o-sphere in 2007</a> to raise cancer awareness in conjunction with Lance Armstrong's LiveStrong Foundation. Regardless how you might feel about Lance, the ubiquitous yellow bracelets urge us all to LiveStrong. Year after year bloggers joined in with inspiring memories, recipes and images. Dear Barbara lost her battle this June. <br />
<br />
<a href="http://1.bp.blogspot.com/-zJJ6FLPyiYE/UAeuKNI5-CI/AAAAAAAAAf4/wgS5rVvrsQY/s1600/2012.july.monthlymingle.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-zJJ6FLPyiYE/UAeuKNI5-CI/AAAAAAAAAf4/wgS5rVvrsQY/s200/2012.july.monthlymingle.jpg" width="200" /></a>To honor her memory, this month friends Meeta (<a href="http://www.whatsforlunchhoney.net/2012/07/monthly-mingle-taste-of-yellow-for.html" target="_blank">What's for Lunch Honey</a>) and Jeanne (<a href="http://www.cooksister.com/2012/07/july-monthly-mingle-a-taste-of-yellow-for-barbara.html" target="_blank">Cooksister</a>) have rallied for an ultimate <a href="http://www.cooksister.com/2012/07/july-monthly-mingle-a-taste-of-yellow-for-barbara.html" target="_blank">Taste of Yellow, Monthly Mingle</a> as a tribute. You still have time to participate if you want to!<br />
<br />
<b>Make or bake something yellow</b> (sweet or savory), or
something using yellow ingredients. Let your imagination run wild:
lemons, yellow peppers, yellow plums, yellow carrots, yellow squash -
the possibilities are endless! Participant directions at the above link to Cooksister.<br />
<br />
Whether you blog or not why not celebrate and participate in the remaining days of the month? Take a moment and have a taste of yellow, say their names aloud. Barbara, Beth, Andrea, Mimi, Fawn, John, Frank, David and Christopher.<br />
<br />
A call to remember, raise awareness and honor those we've lost but to also cheer on our loves that are fighting through it, and a celebration for survivors who have won a reprieve.<br />
<br />
My <b>Taste of Yellow</b> tribute starts with golden beets, fresh from the earth.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-bAbWdN-wK58/UAet3dnUm6I/AAAAAAAAAfw/4t_UskUTqHw/s1600/golden-beets-cropped-8233.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="572" src="http://3.bp.blogspot.com/-bAbWdN-wK58/UAet3dnUm6I/AAAAAAAAAfw/4t_UskUTqHw/s640/golden-beets-cropped-8233.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Farmer's Market Fresh Golden Beets <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F07%2Fmonthly-mingle-taste-of-yellow-for.html&media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F07%2Fmonthly-mingle-taste-of-yellow-for.html&description=July%20Monthly%20Mingle%20--%20A%20Taste%20of%20Yellow%20for%20Barbara%20Harris.%20Golden%20Pickled%20Beets."><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
</tbody></table>
<br />
They almost look orange don't they? But wait for their transformation. Pickled Beets were a favorite my Dad whipped up from time to time. Only enough for a quart jar in the 'fridge, but oh, so tasty. Spoiled me forevermore. At the salad bars or grocery store, my disappointment finds mushy, spice challenged and bland offerings. Bleh, really? Granted, Dad prepared the traditional red beets, but the cloves, cinnamon pickling spice flavors were embedded in my taste buds. Why not with golden beets? Something yellow.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-V600l0fBVWo/UAe3jgDKqlI/AAAAAAAAAgE/e7bb435JvHo/s1600/pickled-golden-beets-8510.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-V600l0fBVWo/UAe3jgDKqlI/AAAAAAAAAgE/e7bb435JvHo/s640/pickled-golden-beets-8510.jpg" width="442" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced and pickled golden beets <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F07%2Fmonthly-mingle-taste-of-yellow-for.html&media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F07%2Fmonthly-mingle-taste-of-yellow-for.html&description=July%20Monthly%20Mingle%20--%20A%20Taste%20of%20Yellow%20for%20Barbara%20Harris.%20Golden%20Pickled%20Beets."><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
</tbody></table>
<div style="text-align: center;">
<br />
Once pickled, what better compliment to your salad?<br />
The one below is simple napa cabbage leaves, zucchini wrapped in wafer thin cucumber, pecans and dried cranberries. A drizzle of white balsamic vinegar and olive oil.<br />
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-X8-BKk2Vvtc/UAgm0diMowI/AAAAAAAAAgk/-oy5jO7kSfI/s1600/pickled-golden-beets-8511.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-X8-BKk2Vvtc/UAgm0diMowI/AAAAAAAAAgk/-oy5jO7kSfI/s640/pickled-golden-beets-8511.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wouldn't a sprinkle of goat cheese be lovely too? <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F07%2Fmonthly-mingle-taste-of-yellow-for.html&media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F07%2Fmonthly-mingle-taste-of-yellow-for.html&description=July%20Monthly%20Mingle%20--%20A%20Taste%20of%20Yellow%20for%20Barbara%20Harris.%20Golden%20Pickled%20Beets."><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
</tbody></table>
<br />
<b>Recipe for Pickled Beets</b><br />
Makes about one 8 oz Jar. <b><br /></b><br />
4 whole fresh golden beets, tops trimmed, roots on<br />
1/2 cup sugar<br />
1/3 cup reserved beet juice<br />
1/3 cup white vinegar, plus 1 tablespoon<br />
<b>Pickling Spices</b><br />
4 whole Cloves<br />
2 whole Allspice<br />
1 Star Anise<br />
1 stick Cinnamon<br />
1/2 teaspoon whole Mustard Seeds<br />
6 Tasmanian Peppercorns (or black peppercorns)<br />
2 Lemon Zest strips (1/2" x 4")<br />
<b><br /></b><br />
<b>Directions</b><br />
<ol>
<li>Wrap pickling spices in cheesecloth, tie with butcher's string to make a bundle.</li>
<li>Scrub and trim tops of beets, but leave roots and peels on (they will peel very easily once cooked.)</li>
<li>Cook beets covered in water with 1 tablespoon white vinegar (which will help retain the color) and spice bundle. Bring to a boil and then lower heat to medium. Cook for 30-40 minutes until tender. </li>
<li>Drain liquid, reserving at least 1/3 cup. Cool beets so you can peel and cut in quarters or smaller wedges.</li>
<li>Put sugar, beet juice and vinegar in a medium saucepan with the cut beets and I reused my spice bundle. Bring liquid up to a boil then turn off. Cool, remove bundle and place in a sterile jar. </li>
<li>I added more spices to my jar because I like intense flavors. That is up to you. Keep pickled beets in the refrigerator for several weeks (if you don't eat them up right away!)</li>
</ol>
<b>Links</b><br />
<br />
<a href="http://www.whatsforlunchhoney.net/2012/07/monthly-mingle-taste-of-yellow-for.html" target="_blank">www.whatsforlunchhoney.net/2012/07/monthly-mingle-taste-of-yellow-for.html</a><br />
<br />
<a href="http://www.whatsforlunchhoney.net/2006/04/my-monthly-mingle.html" target="_blank">www.whatsforlunchhoney.net/2006/04/my-monthly-mingle.html</a><br />
<br />
<a href="http://pinterest.com/meetawflh/a-taste-of-yellow-for-barbara-monthly-mingle/?timeline=1%20" target="_blank">pinterest.com/meetawflh/a-taste-of-yellow-for-barbara-monthly-mingle/?timeline=1 </a><br />
<br />
<a href="http://www.cooksister.com/2012/07/july-monthly-mingle-a-taste-of-yellow-for-barbara.html" target="_blank">http://www.cooksister.com/2012/07/july-monthly-mingle-a-taste-of-yellow-for-barbara.html</a><br />
<br />
In Barbara's Words: <a href="http://www.winosandfoodies.com/livestrong_day/" target="_blank">www.winosandfoodies.com/livestrong_day</a><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pWky_8797Go/UAgpsr_2WcI/AAAAAAAAAgw/eIVVbMhk-AM/s1600/pickled-golden-beets-8530.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-pWky_8797Go/UAgpsr_2WcI/AAAAAAAAAgw/eIVVbMhk-AM/s400/pickled-golden-beets-8530.jpg" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Taste of Yellow - LiveStrong <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F07%2Fmonthly-mingle-taste-of-yellow-for.html&media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F07%2Fmonthly-mingle-taste-of-yellow-for.html&description=July%20Monthly%20Mingle%20--%20A%20Taste%20of%20Yellow%20for%20Barbara%20Harris.%20Golden%20Pickled%20Beets."><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
</tbody></table>
<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript">
</script>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com16tag:blogger.com,1999:blog-3356396961706835553.post-87523238430443261532012-07-07T01:07:00.000-07:002012-07-14T23:06:50.032-07:00Cucumber Mint Soup with LemonWhat is it about hot humid summer heat? Forget the sugary soft drinks and beer, give me something like sun tea and cold soup to break the sweat on my brow. Are my southern roots showing?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2dtrzJKDm7o/T_fiVsk0PNI/AAAAAAAAAfA/h--qRAvSZoE/s1600/cucumber-soup-8176.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-2dtrzJKDm7o/T_fiVsk0PNI/AAAAAAAAAfA/h--qRAvSZoE/s640/cucumber-soup-8176.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cold Cucumber Soup with Mint and Lemon <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F07%2Fcucumber-mint-soup-with-lemon.html&media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F07%2Fcucumber-mint-soup-with-lemon.html&description=Cold%20Cucumber%20Mint%20Soup%20with%20Lemon%20and%20Yogurt"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
</tbody></table>
<br />
Inspired by a recent trip to Decatur, Georgia (by way of Atlanta) I am paying homage to a delectable soup tasted at Cakes and Ale.<br />
<br />
What fun it is, to try and let your taste-bud detective reveal the herbs, subtleties, and nuance of taste that make up a finely crafted recipe. I know you have done this, to try to recreate something you've had in a restaurant or a friend's house. Going blind, without a recipe. Just diving right in and start cooking with your vision and taste as a guide. How successful have you been? Do you search out like recipes on the 'net to guide you? Do you invent on a whim? Well, I do. And, for those following, this recipe is not certified, culinarily tested by banks of trained recipe writers or staff. It is my creation, eaten by my family and heck, we just enjoyed it.<br />
<br />
The debate about the value of food blog posts such as mine, without verification, validation and test kitchen results versus the cookbooks and professional sites is currently a hot topic. Don't each have value as a creative outlet?<br />
<br />
Let not the buyer beware? I have had my own failures based on recipes from published cookbooks and successes from delightful posts on the Internet and vise versa. Aren't we all on this journey together? Although at different places and experiences on the timeline, growth as a cook means that you can learn to read a recipe and discern whether it is viable or not and whether you have enough experience to carry it out. Are the directions clear and followable enough for you to be successful? Does the cake have leavening, does it call for salt? Are the flavors, herbs and spices complimentary? I check each of these things and compare before I dive in, don't you? We each "read" a recipe from a different lens based on our own experience.<br />
<br />
I am so sorry that "home economics" is not mandatory in schools to prepare kids with cooking basics in a world of take-away family dining. However, those who have the inclination and the cooking bug are lucky enough to learn from TV (PBS rocks,) study videos, search and find fine examples. And, what is even better, the world has developed crowd sourcing for the testing process. Reading reviews, comments and compare similar recipes. If we do the research our confidence grows in our choices.<br />
<br />
It is about how you learn, isn't it. Do you trust the author? Do they have like sensibilities to yours? We have a choice before going head-long into a dish that we hope will be spectacular. Heaven forbid you do not practice that "oh-so-important-spectacular-end-all-be-all" dish before the event of a lifetime. Do you think success comes without practice or as a one-off? This journey, is not about perfection based on a single corporate tested recipe, vetted by professionals, but our own practice and adventures that makes each of us better cooks and culinary citizens. Failures teach as much as our successes.<br />
<br />
I honor the trained culinary professional. But, I also honor the inventive home cook with heritage and craft as their guide. Like neighbors across the fence, sharing recipes is what we do.<br />
<br />
In the kitchen, I'm yours.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-edIUxug9OYQ/T_fkCBG_YwI/AAAAAAAAAfI/C2LAOszALfw/s1600/cucumber-soup-8182.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-edIUxug9OYQ/T_fkCBG_YwI/AAAAAAAAAfI/C2LAOszALfw/s640/cucumber-soup-8182.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cold Cucumber Mint Soup with Lemon (and a little pepper) <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F07%2Fcucumber-mint-soup-with-lemon.html&media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F07%2Fcucumber-mint-soup-with-lemon.html&description=Cold%20Cucumber%20Mint%20Soup%20with%20Lemon%20and%20Yogurt"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
</tbody></table>
<br />
<span id="internal-source-marker_0.5452970717812033" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Cold Cucumber Mint Soup with Lemon</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serves: 6-8 as a starter</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Prep Time: 20 minutes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Chill Time: Minimum 1 hour before serving</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Ingredients</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"> </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">English Cucumber, seeded, skin on</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 Cucumbers, peeled and seeded</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ - 1 whole Anaheim Chile Pepper (adjust to taste)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 each Green Onions (scallions) white and light green parts</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 tablespoons fresh Spearmint (8 large leaves)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup fresh Spinach leaves</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons fresh Cilantro</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ to ¾ cup water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 Garlic clove, minced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon Lemon juice</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon Lemon zest</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon Olive Oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups plain Greek Yogurt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon Sea Salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pinch White Pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Garnish</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons fresh chopped Chives or</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons micro Lemon Basil Leaves</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Prep</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Peel and seed regular cucumbers, seed chile and English cucumber cut into chunks.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Rough chop spinach leaves, green onions and herbs.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Directions</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add
cucumbers, chile, onions, mint and spinach leaves in a blender or bowl
of food processor, pour over ½ cup water and puree very well to produce
a smoothish green liquid. Add minced garlic, lemon juice, zest and
olive oil. Pulse to blend. Add plain yogurt, sea salt and white pepper.
Puree for 2 minutes to thoroughly blend and finely mince all
ingredients. Check consistency and add ¼ cup more water to thin if
desired.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Place
fine mesh sieve over 6 cup bowl, pour cucumber mixture in batches
working soup through the sieve with the back of a wooden spoon. This
will produce a creamier soup. Chilled soup for at least an hour before
serving. Divide into small bowls, sprinkle finely chopped chives on top
or lemon basil micro greens. Drizzle a small amount of olive oil and
serve cold.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Cook’s Tips</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Inspired by a cucumber yogurt soup at <a href="http://cakesandalerestaurant.com/" target="_blank">Cakes and Ale, Decatur, Georgia.</a></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-6TEBsXV7Q6o/T_kIQhQ-FPI/AAAAAAAAAfU/h7lf81SE09A/s1600/cucumber-soup-8181.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-6TEBsXV7Q6o/T_kIQhQ-FPI/AAAAAAAAAfU/h7lf81SE09A/s640/cucumber-soup-8181.jpg" width="448" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Join Me? <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F07%2Fcucumber-mint-soup-with-lemon.html&media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F07%2Fcucumber-mint-soup-with-lemon.html&description=Cold%20Cucumber%20Mint%20Soup%20with%20Lemon%20and%20Yogurt"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a> </td></tr>
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</script>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com10tag:blogger.com,1999:blog-3356396961706835553.post-32835072762931622762012-07-06T23:29:00.000-07:002012-07-07T10:02:30.048-07:00Atlanta Revisited -- Family History and Southern Cuisine<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KnxoESIfIHg/T_fCK8Z9LsI/AAAAAAAAAd8/489XwZF0-Fk/s1600/atlanta-food-8600.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-KnxoESIfIHg/T_fCK8Z9LsI/AAAAAAAAAd8/489XwZF0-Fk/s320/atlanta-food-8600.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fever-Tree Ginger Beer </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
I do a fair bit of traveling for my job. Annual conferences with hundreds to thousands of people scurrying about convention centers, hotel ballrooms and hallways. While my agenda is always first about what I can gain from these professional, topic driven and intensely geeky sessions I plan an alternate agenda to get me out and into the hosting city.<br />
<br />
My last visit to Atlanta was 2004.<br />
<br />
That year, my Mom and I were immersed in genealogy research on her father's side of the family. As fortune would have it, that conference brought us to the heart of Georgia and near our family roots -- stretching back several generations. As an added enticement, we also had a mystery to solve.<br />
<br />
What happened to Gilbreth? He just dropped off the census around 1865 with no death record, just disappeared. Not uncommon after the Civil War, hard to trace as he did not serve in the military and would have been around forty years old in 1860. Family lore said he had some disability and was a school teacher. Flummoxed and hopeful, Mom did research in the library while I was conferencing. After the conference ended on Friday, we drove to Franklin in the pouring rain. The water ran in torrents, sheeting the car windows so that the highway striping was hard to see. I have never driven in such rain. Soon we arrived in Franklin and the sun broke through as we parked the car by the river. By previous arrangement we met with the kind Heard County clerks who gave us access to the old records, stacked on metal shelves in a storage room, under flickering florescent lights deep inside the tiny brick courthouse.<br />
<br />
If you have ever watched the show "Who Do You Think You Are?" you can imagine our anticipation as we open the records and found familiar family names in historical documents, and yet the disappointment of being no closer to resolving the mystery. It was frustrating to say the least. A clue emerged, perhaps more to come from family cemeteries on the old landholdings. Anxious, but hesitant, we pondered our next steps. Then, with true, genuine hospitality, clerk Mary, our new friend said, "I know the family who owns the land!" and quickly picked up the phone to call. "I'll see if Darryl can take you out there." Well, Darryl (who just had his wisdom teeth pulled) agreed to meet us in Glenn the next day and take us to the Lewis cemetery. He confirmed Gilbreth's brother Edward and family rested there. Our hopes were high.<br />
<br />
In the heat of the day (and an unexpected side trip to Alabama, to my chagrin), we finally met at a mini mart off the main highway. Following his little green truck we traveled down a red dirt road, deeply rutted by heavy rains and barely visible through the tall, thick Georgia pines. Suddenly we stopped. "We'll have to walk in from here," said Darryl. Walk we did, with hardly a breath of air and humidity unused to. Sweat was pouring off of us in rivers. The road narrowed to a path, tall with weeds, rock and chuckholes until we came to the wrought iron fence and tall family markers in what seemed to be in the middle of nowhere forest, overgrown with vines and brambles. The gate creaked as we pushed it open and walked into that quiet, sacred space. For Mom, the emotion was palpable as her hands reached to touch the names of family she had only read about, the notion of family roots and connection that once were words on paper, made real. The kindness of strangers made this possible and we are so thankful, even if we didn't solve our mystery that day. Southern Hospitality.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-LfHox6J-nKA/T-9wePOgKiI/AAAAAAAAAdw/cxODpkcq2vw/s1600/lewis-cemetary-ga.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="290" src="http://3.bp.blogspot.com/-LfHox6J-nKA/T-9wePOgKiI/AAAAAAAAAdw/cxODpkcq2vw/s640/lewis-cemetary-ga.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lewis Family Cemetery, Glenn, Georgia</td></tr>
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If you've read this far, you are probably wondering what on earth has this got to do with food. The meals in the 2004 trip were, I have to say, either very ordinary or downright disappointing. I am sure it was lack of research resulting in poor choices on my part at the time, but the memory made me wary of what I would find in 2012. After all, there is still Hooters and the Hard Rock Cafe in the heart of downtown Atlanta, drawing in the crowds. Incredibly.<br />
<br />
With a multitude of blogs, food review sites, restaurant rankings as reference, my experience couldn't have been more different. My adventures took me on a train ride to Decatur, discoveries a short walk from the downtown hotel and a <b>very</b> interesting taxi ride to an event held at the Goat Farm Art Center (that story will take it's own post.) An active and vibrant culinary community reinventing "new southern" is taking hold in Atlanta!<br />
<br />
First stop of note is Cakes and Ale in Decatur, a destination as part of the conference's Pub and Grub Crawl. My dining companions and I rode the MARTA from Atlanta to Decatur. I had chosen this restaurant based on the chef's credentials (California Culinary Academy, Chez Panisse, and The Martini House in Napa) and was not disappointed. The delicious menu changes frequently based on seasonal, local ingredients and the chef's creative direction. We ordered several items and shared them small plate style with a selection of wines and beverages from the tasteful beverage list. I discovered Fever-Tree Ginger Beer as an aperitif while waiting at the bar for my dining companions to finish their walk about the square. Unused to this level of humidity and associated heat, this chill beverage with a pure ginger bite cooled and quenched my thirst from stem to stern. I will be looking for this when I get back home, for sure. Nice to see Bonny Doon Vineyards Syrah made the wine list!<br />
<br />
Congenial staff and beautiful plates. I enjoyed a delicious meal with new friends met over creatively crafted fresh ingredients.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-alsrT_cupfc/T_fH_nEv3uI/AAAAAAAAAeQ/nuM141OJhKE/s1600/atlanta-food-8602.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-alsrT_cupfc/T_fH_nEv3uI/AAAAAAAAAeQ/nuM141OJhKE/s640/atlanta-food-8602.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A variety of fresh oysters, the selection changes based on freshness and availability and taste</td></tr>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-alBf4nrKWmE/T_fIFNiPA5I/AAAAAAAAAeY/p4UV4hPk5-Y/s1600/atlanta-food-8604.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-alBf4nrKWmE/T_fIFNiPA5I/AAAAAAAAAeY/p4UV4hPk5-Y/s640/atlanta-food-8604.jpg" width="609" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cold Cucumber Soup with Greek Yogurt</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-NcLEXEe4qxE/T_fIKrvnJNI/AAAAAAAAAeg/XC0MM6HO3Qk/s1600/atlanta-food-8605.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="355" src="http://3.bp.blogspot.com/-NcLEXEe4qxE/T_fIKrvnJNI/AAAAAAAAAeg/XC0MM6HO3Qk/s640/atlanta-food-8605.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Beets and Zucchini Salad</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3TrHd3RKG8o/T_fJ3liCXHI/AAAAAAAAAe0/FFlIODJO28I/s1600/atlanta-food-8609.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-3TrHd3RKG8o/T_fJ3liCXHI/AAAAAAAAAe0/FFlIODJO28I/s640/atlanta-food-8609.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Samplings -- Pulled Pork and Green Polenta, Pasta, and Fire Roasted Duck Leg</td></tr>
</tbody></table>
Traveling to different regions of the country at different times of the year opens up an expanse of flavors, customs and tastes. An opportunity to challenge our old impressions and open us up to new experiences. But you have to do your homework to seek out the extraordinary and not fall in the chain food trap of convenience. An awareness dawns on me about how we are shaped by our climates and local surrounds. The best of cookbooks, blogs and magazine seek to capture that essence of the local and culture. Is there nothing better than tasting your way as you travel? <br />
<b><br />Links</b><br />
<a href="http://cakesandalerestaurant.com/restaurant/index.html" target="_blank">Cakes and Ale, Decatur, Georgia </a><br />
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<br />Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com2Atlanta, GA, USA33.7489954 -84.387982433.6433744 -84.5459109 33.8546164 -84.2300539tag:blogger.com,1999:blog-3356396961706835553.post-19463034232450798092012-06-10T13:34:00.000-07:002012-06-29T11:39:03.385-07:00Strawberry Love - Of Mousse and Margaritas<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Yb3wHQ3SR8g/T9TDsM2EuQI/AAAAAAAAAc0/YJ7FjoxXBdU/s1600/strawberries-7304-2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Yb3wHQ3SR8g/T9TDsM2EuQI/AAAAAAAAAc0/YJ7FjoxXBdU/s320/strawberries-7304-2.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Queen Anne's Farmer's Mkt, Seattle</td></tr>
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Like a fragrant bouquet of red roses, a basket of ripe, plump strawberries can set my heart aflame. And, when we are unmercifully teased with out of season, imported, picked green and tasteless baskets in the grocery, the arrival of truly ripe and luscious local fruits makes me downright giddy.<br />
<br />
As a child I was lucky enough to be able to freely wander in the local fields and forests. Idyllic. Pretending, immersed in fabulous stories that lasted for hours as we imagined, improvised and made them exciting in our childish minds. My friend and I mixing up climbing trees, catching polliwogs and when we were very lucky, picking wild strawberries. Teeny, tiny little gems hardly bigger than your pinky fingernail and so few each one found was like a treasure. Hardly a bite, and barely enough juice to stain your fingers as we gently pulled the berry from the vine, eagerly searching for yet another.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-PHzC57HssRQ/T9TDt3yMQwI/AAAAAAAAAc8/ESZeg9buxV4/s1600/strawberries-7848-2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="327" src="http://3.bp.blogspot.com/-PHzC57HssRQ/T9TDt3yMQwI/AAAAAAAAAc8/ESZeg9buxV4/s400/strawberries-7848-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just picked wild strawberry</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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The central coast of California is blessed with an incredible environment for agriculture. The Salinas Valley has it's lettuces, Castroville their artichokes and the Pajaro Valley their strawberries -- world renown, for premium gourmet fruit. With modern delivery infrastructures these delicacies can be delivered within a day or less to famed restaurants who require the finest. Santa Cruz County plants over 3,300 acres of fruit resulting in a 2010 harvest of 129,330 tons. Strawberries are taken seriously here. The name Driscoll is sought after when farmers seek planting stock. For over 100 years this collection of farmers have been naturally breeding the optimum strains for quality, appearance and taste.<br />
<br />
One of my dearest friends in the world's father ran the Kobara Family Farm, raising the famed Driscoll berries on the fertile banks of the Pajaro River and within miles of the Monterey Bay. Once a year, when the season was at it's height we were told to wait for <i><b>the call</b></i>. In a time before texting, twitter and cell phones (or even ubiquitous answering machines and voice mail) that meant being near your phone -- yeah, wired and corded. The large flatbed farm truck would be loaded with flats of berries that were just too ripe for shipment, but ready to eat, <b>now!</b> Frantically and systematically, she would make call after call, "I am coming your way in two hours, be there." If you were fortunate to connect, the rendezvous was set with the coordination and rapid pace of a covert op. You had to be ready to drive halfway across the county, meet at a cross roads for the rapid exchange and a quick hug. Then zoom off she went in her loaded Volvo wagon for another drop. Driving home we were made slightly heady by the intoxicating and uncommonly rich, honey sweet smell of the ripened berries in the back seat. What to make?<br />
<br />
Oh my the concoctions and preparations available. Other than just rinsing and eating I am a sucker for simple strawberry shortcake like my Dad made. Sweetened biscuits still warm from the oven with a dusting of sugar, light and fluffy until soaked in the rosy red juices of the macerated fruit and topped with mounds of whipped cream. On a recent warm weekend my darling son surprised me with a half flat of local ripe berries. I had about a pound and a half of fresh rhubarb waiting for me so I combined the two into this pretty, pretty mousse. Recipe adapted fro<span style="font-size: small;">m Rhubarb-Mascarpone Mousse Cake by Shelley Wiseman on Gourmet Live. I will save the complete recipe for a special occasion, it looks just spectacular.<span id="internal-source-marker_0.4737637354134985" style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ts5IcmqxubU/T9TyeolXUiI/AAAAAAAAAdM/81ILuGmC3Pw/s1600/rhubarb-strawberry-mousse-7298-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Ts5IcmqxubU/T9TyeolXUiI/AAAAAAAAAdM/81ILuGmC3Pw/s640/rhubarb-strawberry-mousse-7298-2.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry-Rhubarb Mouse <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F06%2Fstrawberry-love-of-mousse-and.html&description=Strawberries%20in%20Mousse%20and%20Margaritas"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
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The tang of the rhubarb paired with the innate sweet strawberries plus the high butterfat of the creamy mascarpone with whipped cream give this mousse indulgent richness -- not for those dieting for sure. Unless you can restrain yourself to only a spoonful.<br />
<br />
Later in the week with the afternoon temperatures rising, motivated by a really long day at work resulted in evening cocktails on the deck. Ahh, strawberry margarita time!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-OH2-5_6Bg-E/T9T1IYKF5DI/AAAAAAAAAdY/1M7KGFJStPE/s1600/strawberry-margarita-7433.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-OH2-5_6Bg-E/T9T1IYKF5DI/AAAAAAAAAdY/1M7KGFJStPE/s640/strawberry-margarita-7433.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cool and refreshing on a warm afternoon -- Strawberry Margaritas anyone? <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F06%2Fstrawberry-love-of-mousse-and.html&description=Strawberries%20in%20Mousse%20and%20Margaritas"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
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<b>Links</b><br />
<div style="font-family: inherit;">
<span style="font-size: small;">I split the quantity of fruit 50/50 for the mousse portion of the recipe and followed the directions as written (don't be surprised, I can do that!) The mousse easily makes 8 servings in pretty glasses.</span></div>
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<span style="font-size: small;"><a href="http://www.epicurious.com/recipes/food/views/Rhubarb-Mascarpone-Mousse-Cake-395015#ixzz1xEjnUwR2" rel="nofollow" target="_blank">Rhubarb-Mascarpone Mousse Cake</a></span></div>
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<span style="background-color: white; color: #003399; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;"><br /></span></div>
<div style="font-family: inherit;">
<span style="color: black; font-size: small;">For a great margarita recipe I went with <a href="http://www.foodnetwork.com/recipes/guy-fieri/strawberry-margarita-recipe/index.html" rel="nofollow" target="_blank">Guy Fieri's</a>, but there are many out there that will work just fine. </span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="color: black; font-size: small;">To get you started with even more ideas</span><span style="color: black; font-size: small;"> check my friend's take on this berry:</span></div>
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<span style="color: black; font-size: small;">Jamie's <a href="http://lifesafeast.blogspot.com/2012/06/strawberry-mascarpone-whipped-cream.html" rel="nofollow" target="_blank">Strawberry Mascarpone Whipped Cream Tart</a></span></div>
<div style="font-family: inherit;">
<span style="color: black; font-size: small;">Meeta's </span><span style="color: black; font-size: small;"><a href="http://www.whatsforlunchhoney.net/2007/06/sweet-strawberry-sin-mille-feuille.html#strawberry" rel="nofollow" target="_blank">Sweet Strawberry Sin--</a></span><span style="font-size: small;"><a href="http://www.whatsforlunchhoney.net/2007/06/sweet-strawberry-sin-mille-feuille.html#strawberry" rel="nofollow" target="_blank"><span id="fullpost">Mille Feuille</span></a></span></div>
<div style="font-family: inherit;">
<span id="fullpost" style="font-size: small;">Jeanne's <a href="http://www.cooksister.com/2008/08/roasted-strawberries---cmon-everybodys-doing-it.html" target="_blank">Roasted Strawberries </a></span></div>
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<span style="color: black; font-size: small;">Illva's <a href="http://www.luculliandelights.com/2007/07/cold-strawberry-and-chili-soup.html" rel="nofollow" target="_blank">Cold Strawberry and Chili Soup</a></span></div>
<span style="background-color: white; color: #003399; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;"><br /></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nO4FM3IeO7c/T9T5OnMAZ8I/AAAAAAAAAdk/RR8Pa_IQeGo/s1600/strawberries-7841.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="231" src="http://2.bp.blogspot.com/-nO4FM3IeO7c/T9T5OnMAZ8I/AAAAAAAAAdk/RR8Pa_IQeGo/s320/strawberries-7841.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What will you make?</td></tr>
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<div style="font-family: inherit;">
<span style="color: black;"><span style="font-size: small;">I hope you find something deliciously strawberry to make while they are around, bright, fresh and sweet. </span></span></div>
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<br /></div>
<div style="font-family: inherit;">
Cheers!</div>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com11tag:blogger.com,1999:blog-3356396961706835553.post-78624978890905780922012-06-02T11:33:00.003-07:002012-06-02T16:40:39.055-07:00Sweet Summer Bliss<div style="text-align: center;">
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It's early yet. The dry heat of summer held off by remnants of spring and morning fog on the central coast. Memorial Day has past, parade over, and our children are fidgeting in the last of their school days before they bolt out the door yelling joyously, "Summer!" But not quite yet, the clock suddenly slows, stretching out those last few days into minutes that seem to last forever.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-DFH1afJWxws/T8pZ5b7sxpI/AAAAAAAAAco/RtPvLALU510/s1600/rhubarb-strawberry-lemonade-7266.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-DFH1afJWxws/T8pZ5b7sxpI/AAAAAAAAAco/RtPvLALU510/s640/rhubarb-strawberry-lemonade-7266.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Lemonade</td></tr>
</tbody></table>
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<div style="text-align: center;">
Come away with me.</div>
<div style="text-align: center;">
It's hot inside </div>
<div style="text-align: center;">
and there's a breeze on the deck. </div>
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The afternoon sun shimmers in the trees </div>
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and the table is shaded just right.</div>
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<br /></div>
<div style="text-align: center;">
Come away with me.</div>
<div style="text-align: center;">
As we sit and sip some lemonade.</div>
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<br /></div>
<div style="text-align: center;">
Come away with me.</div>
<div style="text-align: center;">
As we stop thinking so much </div>
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and let the lightness of the day </div>
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and the chirp of the birds </div>
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replace the noise in our heads </div>
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and the heaviness in our hearts.</div>
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<br /></div>
<div style="text-align: center;">
Come away with me.</div>
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As we sit together </div>
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comfortable in the silences. </div>
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Because, in this moment, </div>
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we feel so connected </div>
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words are not necessary.</div>
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<br /></div>
<div style="text-align: center;">
Come away with me.</div>
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As we sit together and just</div>
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breathe.</div>
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<br /></div>
<div style="text-align: left;">
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/QKEuOO0lQPc" width="560"></iframe><br />
<br />
Link</div>
<div style="text-align: left;">
Claire Robinson's <a href="http://www.foodnetwork.com/recipes/claire-robinson/strawberry-lemonade-recipe/index.html" rel="nofollow" target="_blank">Strawberry Lemonade Recipe</a></div>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com5tag:blogger.com,1999:blog-3356396961706835553.post-49158161980847997302012-05-24T07:26:00.001-07:002012-05-24T12:40:14.939-07:00Focaccia for PapaIt has taken four years. Four years and the little green Ford Ranger has lost the smell. We noticed it after the car wash, Mom first with her keen senses and heartache of longing. "The truck doesn't smell like your Dad anymore." she said softly, tears welling and the sigh of loss so strong it shakes her to the core of her being. The mix of glass cleaner and vinyl treatment overshadowing the last of the lingering scent of Aqua Velva, glass putty, Irish Spring, a little smoke and him.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RxDUXBNKkVg/T7z35bV8YjI/AAAAAAAAAbg/sdgTE5BJX6g/s1600/87.ford.eric.georgia.1.final.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-RxDUXBNKkVg/T7z35bV8YjI/AAAAAAAAAbg/sdgTE5BJX6g/s320/87.ford.eric.georgia.1.final.jpg" width="258" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1987 Ford Ranger worth the wait to drive</td></tr>
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I spent a good deal of my life riding around in shop trucks, those work-a-day beasts that carried the tools of his trade as we traveled from home to school, school to aftercare, grocery shopping and the bakery. Sometimes, he'd surprise me with a box of animal crackers, you know the one, with the circus labels and the string attached. And although the trucks changed over time from the gargantuan International for big jobs and glass racks, the 1956 Chevy Stepside painted bright yellow, the Fords and then the last two Rangers each had that smell, now indelibly imprinted in my brain and heart. Funny how that works. My youngest, at age 13 asked, "Grandpa, could someday I buy your truck?" This truck, more than just the wheels, represented and embodied a man so adored. "For a buck," he replied with a twinkly eye and so the boy had his first vehicle before he could get his license, willing to wait three long years until he could drive it on his own.<br />
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Before the Loma Prieta Earthquake in 1989, Plaza Bakery proudly sat at the head of the Santa Cruz Pacific Garden Mall, prominently on the first floor of the Flatiron Building, opposite the Post Office. The new building has paid homage to the old in shape and design and I still expect to smell the warm yeast and sugar to come wafting from the doors, instead of the fruity, wheat grass concoctions of Jamba Juice. In my mind's eye, I can still see the counters of pastries, shelves of loaves and the bread slicer that rumbled and shook as it sliced our weekly purchases before they were slipped into a paper bag. We would get there early on Saturday mornings, while the bread was still warm and sometimes... just sometimes would eat a slice or two right out of the bag. Occasionally the baker would bake up some anchovy focaccia. Dad would nonchalantly order it up with everything else. It looked pretty, but smelled awfully fishy and as a child I wondered a combination of "what on earth? and "why would you?" as it sat beside me on the way home. Always generous, he'd offer me a slice and though I tried it a couple of times, it was not for me, or really for anyone but Dad. His own indulgent pleasure, like kipper snacks and soda crackers that no one else would even consider eating. Ever.<br />
<br />
Times change, tastes change and I have begun to appreciate the little fish, so with vivid memory I set out to recreate the bread he loved so much. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Pn8mQR2ihBE/T7un6kClGqI/AAAAAAAAAbU/xVEGi93uYVE/s1600/anchovy-focaccia-6970.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Pn8mQR2ihBE/T7un6kClGqI/AAAAAAAAAbU/xVEGi93uYVE/s640/anchovy-focaccia-6970.jpg" width="456" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Focaccia with tomato sauce and anchovies <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F05%2Ffocaccia-for-papa.html&description=Focaccia"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
</tbody></table>
Like breadcrumbs leading to a memory, the steps compelling me here came gently across the blogosphere. First my friend Jamie at <a href="http://lifesafeast.blogspot.com/2012/05/cherry-almond-focaccia.html" rel="nofollow" target="_blank">Life's a Feast</a> posted a beautiful sweet Cherry Almond Focaccia recipe at that danced gaily across the wires. Then she enticed me to visit her friends<span class="fullpost"> Lora of <a href="http://www.cakeduchess.com/" target="_blank">Cake Duchess</a>, Shulie of <a href="http://foodwanderings.blogspot.fr/" target="_blank">Food Wanderings</a> and Marneley of <a href="http://cookingwithbooks.blogspot.fr/" target="_blank">Cooking with Books</a> who were baking Focaccia together for their newly formed <b>Breaking Bread Society</b><i>. </i></span>Inspiration set, motivation and deadline in place and I got baking.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-e8cYpT4wuqA/T7z_nA7LP3I/AAAAAAAAAbs/fn9RuHBForA/s1600/yeast-warming-6869.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="197" src="http://1.bp.blogspot.com/-e8cYpT4wuqA/T7z_nA7LP3I/AAAAAAAAAbs/fn9RuHBForA/s200/yeast-warming-6869.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coaxing the yeast to bloom</td></tr>
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I am a reluctant baker. Yeast and I are not unacquainted, but we are wary of each other. My home too cool and patience often too short to make me willing to subject myself to possible and sometimes probable disappointment of yeast that fails to bloom or dough that will not rise. But, fortified with a memory of Dad's favorite so strong I could taste it, I plowed on deciding that two focaccias would be better than one. One for him and one for me.<br />
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The yeast took forever to bloom and the dough nearly two hours to rise the first time. So much for baking bread in the morning at my house! I have so much to learn. Perhaps the Society will encourage me along the way.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ap7GGYrzHeg/T70AeuFFN_I/AAAAAAAAAb0/uIpwIhLvpBo/s1600/focaccia.-6910.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="408" src="http://4.bp.blogspot.com/-Ap7GGYrzHeg/T70AeuFFN_I/AAAAAAAAAb0/uIpwIhLvpBo/s640/focaccia.-6910.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Focaccia Trials</td></tr>
</tbody></table>
For Dad's, I used the dough recipe as written on Lora's site adapted from <i><a href="http://www.amazon.com/How-Bake-Complete-Perfect-Cookies/dp/B0002OKA4A/ref=sr_1_1?s=books&ie=UTF8&qid=1335824316&sr=1-1" target="_blank">How to Bake</a></i> by Nick Malgieri and found as she did the dough was rather wet. The only modification made, per her suggestion to add a bit more flour. I still didn't get the elastic ball of dough I was looking for. For the topping I made a simple tomato puree with canned whole tomatoes with basil and a bit of tomato paste, then sprinkled the top with fresh Italian Oregano and anchovy fillets. Success, it really did taste exactly as I remember, but did I like it. Still not so much, however, that bite gave way to memory and a glimpse into the flavors and favorites that made up Dad's guilty pleasures. For that this exercise was priceless.<br />
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For the second, I was tasting the sweet caramelized onions as I visually scanned Lora's post and knew I must have some! Mixing it up a bit, I used a kalamata olive dough found on Epicurious (<a href="http://www.epicurious.com/recipes/food/views/Olive-Focaccia-Dough-14258" target="_blank">Gourmet 1997 Olive Focaccia Dough</a>) and topped it with these threads of gold. The result was totally delightful, and when I do this again will use a smaller pan so it puffs up a bit more and, truthfully be more patient to let the dough actually double before baking.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-REZ0UP6KEIo/T70DeZTVAYI/AAAAAAAAAcA/Yo856Yw6zFA/s1600/focaccia.-6900.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="432" src="http://1.bp.blogspot.com/-REZ0UP6KEIo/T70DeZTVAYI/AAAAAAAAAcA/Yo856Yw6zFA/s640/focaccia.-6900.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kalamata Olive Focaccia with Caramelized Onions <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F05%2Ffocaccia-for-papa.html&description=Focaccia"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
</tbody></table>
And, as a postscript in a household that is very real and chaotic with three dogs. Overnight as the breads rested on the counter and in a stealth-like operation, Georgia decided to eat the onion focaccia. Leaving the anchovy one neatly wrapped and untouched I guess the dog didn't like anchovies much either. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5ERWVRb9o-c/T75BHd4-EFI/AAAAAAAAAcM/g3FaPC1gQhk/s1600/87.ford.eric.georgia.final.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5ERWVRb9o-c/T75BHd4-EFI/AAAAAAAAAcM/g3FaPC1gQhk/s320/87.ford.eric.georgia.final.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A boy, a truck, and a dog.</td></tr>
</tbody></table>
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<b>Links</b><br />
<a href="http://www.cakeduchess.com/2012/05/caramelized-onion-and-cherry-tomato.html" target="_blank">Breaking Bread Society</a><br />
<a href="http://www.epicurious.com/recipes/food/views/Olive-Focaccia-Dough-14258" target="_blank">Gourmet 1997 Olive Focaccia Dough</a><br />
<a href="http://lifesafeast.blogspot.com/2012/05/cherry-almond-focaccia.html" target="_blank">Life's a Feast: Cherry Almond Focaccia </a>
<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript">
</script>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com14tag:blogger.com,1999:blog-3356396961706835553.post-27768396600769154082012-05-13T19:00:00.000-07:002012-05-13T20:45:23.177-07:00Warning, I shall eat purple soupIs it inspiration or merely a form of rebellion? Is that creative spark in your eye due to your penchant for looking forward instead of gazing in life's rear view mirror, to blaze ahead despite the risk of a brilliant disaster. Perhaps like a habit, it takes practice to break the bonds of the expected.<br />
<br />
Purple. There was a time when ladies would not wear it. Thank goodness that time has past. <a href="http://www.poemhunter.com/poem/warning/" rel="nofollow" target="_blank"><i><b>Warning, </b></i></a>a poem written by Jenny Joseph in 1961 predicted a time when you are finally <i><b>old</b></i> you can give yourself permission to be a bit eccentric, alight your inner child, wear purple, drink brandy and spit. The poem itself set off a following of red-hatted, purple wearing women's groups of a certain age. Why wait to walk the unbeaten path and change things up a bit. Not talking something seriously dangerous, just a bit different, wilder than your usual normal that is so expected. The spirit of the final stanza speaks, and awakens your inner rebel. Let 'er fly!<br />
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<div style="text-align: center;">
<i><span itemscope="" itemtype="http://data-vocabulary.org/Review-aggregate">But maybe I ought to practice a little now?<br />So people who know me are not too shocked and surprised<br />When suddenly I am old, and start to wear purple.</span></i><br />
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<i><span itemscope="" itemtype="http://data-vocabulary.org/Review-aggregate"></span></i><span style="color: #4c1130; font-size: large;"><b>Purple,</b></span></div>
<div style="text-align: center;">
resplendent in fruits and deep aubergine eggplant, </div>
<div style="text-align: center;">
now fashionably trending in potato fingerlings and cauliflower in shades of amethyst. </div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3cEJL-7QdGc/T7ACSFgc7DI/AAAAAAAAAas/M9zHDBYJSaQ/s1600/purple-soup-6619.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-3cEJL-7QdGc/T7ACSFgc7DI/AAAAAAAAAas/M9zHDBYJSaQ/s640/purple-soup-6619.jpg" width="454" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Purple Cauliflower and Potatoes</td></tr>
</tbody></table>
<div style="color: #4c1130; text-align: center;">
<span style="font-size: large;"><b>Purple. </b></span></div>
<div style="text-align: center;">
The perfume of delicate spring blossoms in our garden -- chives, sage and lavender. </div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0v9M4qG0jJ4/T7ACtkRlbEI/AAAAAAAAAa0/Cxjx_qvjL58/s1600/purple-herb-bouquet-6748.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-0v9M4qG0jJ4/T7ACtkRlbEI/AAAAAAAAAa0/Cxjx_qvjL58/s640/purple-herb-bouquet-6748.jpg" width="388" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sage, Lavender & Chive Nosegay</td></tr>
</tbody></table>
<div style="color: #4c1130; text-align: center;">
<span style="font-size: large;"><b>Purple.</b></span></div>
<div style="text-align: center;">
Purple Cauliflower Soup, creamy without the addition of butter, milk, or cream, lightly perfumed with the scent of lavender and sage, a hint of cardamon and the warmth of tasmanian peppercorns. A swirl of <span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: Times,"Times New Roman",serif;">Crème Fraiche</span> </span> and sprinkle of freshly chopped chives. An overture to spring and homage to purple, an unexpected beginning to a elegant meal. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-y6NjX6uVuQk/T7AD01EFaaI/AAAAAAAAAa8/2gd7xkhyDZ0/s1600/purple-soup-herbs-6742.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-y6NjX6uVuQk/T7AD01EFaaI/AAAAAAAAAa8/2gd7xkhyDZ0/s640/purple-soup-herbs-6742.jpg" width="472" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Purple Cauliflower Soup with Lavender <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F05%2Fwarning-i-shall-eat-purple-soup.html&description=Purple%20Cauliflower%20Soup%20with%20a%20hint%20of%20lavender.%20%0A%0AFresh%20herb%20blossoms%20of%20chives%2C%20sage%2C%20and%20lavender."><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
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<span id="internal-source-marker_0.12853826846850958" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Purple Cauliflower Soup with Lavender</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Makes 4 Cups</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serves 8 as an Appetizer </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Prep Time 15 minutes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cook Time 1 hour</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Ingredients</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 head purple cauliflower cut up in chunks</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon olive oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup red onion, diced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 clove garlic, minced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 white sweet potato, peeled and diced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 purple potatoes, peeled and diced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 cups chicken stock</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon sea salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon ground cardamom</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ teaspoon ground tasmanian peppercorns</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon ground sage</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅛ teaspoon ground white pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon dried lavender</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon lemon juice</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ½ teaspoon lemon zest</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 ounces Crème Fraiche </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 tablespoons fresh chives, chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Prep</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Roast
3-4 green cardamom pods and 6 tasmanian peppercorns until fragrant,
cool then grind in spice grinder or mortar and pestle. You can
substitute regular ground spices if you don’t have whole spices to roast
and grind.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Directions</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div>
<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In 4 quart pot, saute onion and garlic in olive oil over medium heat until translucent, about 3-5 minutes. </span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add potatoes and chopped cauliflower to pot, stir to combine and continue cooking a few minutes and sprinkle with sea salt.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pour
in chicken stock, add cardamom and ground pepper, bring liquid to a low
boil, lower heat, cover and cook for about 15 minutes until vegetables
are tender. </span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Remove
from heat and cool for 10-15 minutes, and pour into food processor in
small batches and process until very smooth and creamy.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add
back into pot, sprinkle ground sage, white pepper and lavender into
soup, cook over medium heat 15 minutes, then add lemon juice and zest.
Notice how the lemon brightens the color of the soup! </span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Taste
and adjust the salt and pepper to your liking. Pour soup through fine
sieve before serving in individual small bowls. Can be saved in the
refrigerator for reheating and serving later at this point.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Top each bowl with Crème Fraiche and chopped chives.</span></li>
</ol>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MBbsxcrqv_Y/T7AFeNzL2BI/AAAAAAAAAbE/RfwQclvFMvc/s1600/purple-soup-6629.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-MBbsxcrqv_Y/T7AFeNzL2BI/AAAAAAAAAbE/RfwQclvFMvc/s640/purple-soup-6629.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before I am old, I will eat purple soup.<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F05%2Fwarning-i-shall-eat-purple-soup.html&description=Purple%20Cauliflower%20Soup%20with%20a%20hint%20of%20lavender.%20%0A%0AFresh%20herb%20blossoms%20of%20chives%2C%20sage%2C%20and%20lavender."><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
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</script>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com2tag:blogger.com,1999:blog-3356396961706835553.post-14624703744370889642012-05-06T14:50:00.003-07:002012-05-06T18:58:25.918-07:00Solo in Florence (Part Two) - Where dining is Cuco<i>(<a href="http://www.what-about-the-food.com/2012/03/solo-in-florence.html" target="_blank">Solo in Florence, Part One</a> and this Part Two continues my series of adventures in Florence, on my own.)</i><br />
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<a href="http://1.bp.blogspot.com/-5jAqlGdObqw/T6bDLIzHTYI/AAAAAAAAAZg/jBg4l146Lg8/s1600/florence-2193.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-5jAqlGdObqw/T6bDLIzHTYI/AAAAAAAAAZg/jBg4l146Lg8/s320/florence-2193.jpg" width="189" /></a></div>
It was just after eight o'clock when I ventured out from the Hotel Alloro, the crescent moon rising above the rooftops and the earliest of the night crowd just emerging onto the streets. Christian's dinner recommendation and walking instructions only secondary to my main concern, I'm hungry, and it's Halloween. <br />
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Recommending restaurants can be a tricky business. Every one's taste is so subjective, expectations difficult to gauge -- especially if you don't know the person well. Indeed, the art of the concierge, quickly sizing up the patron, their style, their social situation, their tastes and matching that to the extensive offerings the size of the city itself is critical. The success of your choice magnified in the hospitable intimacy of a bed and breakfast. If all goes well reputations soar, pick poorly and suffer the nasty critique. It becomes a matter of trust, and as a woman traveling alone, it is not only about the meal, but comfort, safety and security. So off I went to <b>cuco cucina contemporanea</b>, a short distance from the hotel a quick right, then left and there you are.<br />
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Apparently my left wasn't quick enough as I skirted the sidewalk cafes that take over the narrow sidewalk missing the street entrance completely and getting myself all turned around. Street signs are few and far between, or obscured in ancient building facades. Unphased, I just popped into a nice looking hotel lobby and asked for help, my directions righted and in minutes I was standing at the all glass exterior of a very modern, abet tiny establishment, the bright green and white interior awash with Halloween decorations, candles, cobwebs. The outside sandwich-board sign welcoming guests in English. The place was empty of diners. I am I too early for dinner?<br />
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<a href="http://1.bp.blogspot.com/-OyVpwOlptp0/T6bJQ7_ARhI/AAAAAAAAAZs/h18r-xmsB8w/s1600/cuco-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-OyVpwOlptp0/T6bJQ7_ARhI/AAAAAAAAAZs/h18r-xmsB8w/s400/cuco-2.jpg" width="400" /></a></div>
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Reassured that dinner was being served I chose a seat with my back to the wall and good view of the kitchen and street outside. My waiter, Ricardo has excellent English and the daily menu is written in both English and Italian in a spiral notebook. The place mats in hot pink boldly announce that this is the place where "<i>eating is sexy.</i>" What does <b>that</b> mean? <br />
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<a href="http://4.bp.blogspot.com/-aYlMQaLEpZQ/T6bLLyOC8BI/AAAAAAAAAZ0/7hV5Ppj4ceM/s1600/cuco-menu-2295.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-aYlMQaLEpZQ/T6bLLyOC8BI/AAAAAAAAAZ0/7hV5Ppj4ceM/s320/cuco-menu-2295.jpg" width="275" /></a></div>
The table next to me is soon filled with a man in tuxedo tails, long wig
and hat, his companion, a witch. Clearly friends of the restaurant,
lively chatter, smiles, laughter and photos. I've come to a party! Friendly, jocular, throughout the evening we chat between us, he, an American ex-pat symphony cellist and she, his beautiful Italian wife. At eleven o'clock is the showing of Rocky Horror Picture Show, downtown and screened on a building in the piazza for the crowd.<br />
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But for now, it is time to eat. To start, I am served a warm sformato made with roasted eggplant and rich, fresh ricotta and parmesan reggiano with a sprinkle of sesame seeds and drizzle of olive oil. My notebook is now out in plain sight and I am asking Ricardo all sorts of questions. What is in this? How is this made? He is so patient and this type of conversation could not be had in a bigger, busier eatery. Even as other guests fill up the place, he takes time in between to chat with me about the food.<br />
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My Antipasti choice, is what sparked my love affair with this little place. Smoked cheese and pear kabobs. Sounds simple really, bamboo skewer, pear cubes, some cheese. But oh, oh my. Not any cheese, but Scamorza, smoked mozzarella, firm but juicy pear chunks, warmed just enough to soften the cheese and bring the sugars, slightly caramelized to the fruit's surface. Placed on a bed of baby greens, drizzled with a balsamic reduction and bright, grassy olive oil. A sprinkling of fresh oregano and dusting of black pepper. I have tried to recreate this at home, and have come close, but not quite.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ivWO-RGFx3c/T6bU2yYQDyI/AAAAAAAAAaA/qS2GlkFXfXo/s1600/cuco-12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-ivWO-RGFx3c/T6bU2yYQDyI/AAAAAAAAAaA/qS2GlkFXfXo/s640/cuco-12.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scamoraza and Pear Kabob at cuco cucina contemporanea, Florence, Italy <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F05%2Fsolo-in-florence-part-two-where-dining.html&description=Beautiful%20food%20at%20cuco%20cucina%20contemporanea%2C%20Florence%2C%20Italy"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
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Being Halloween, I had to try the Primo Scary Soup of the day. A rich, creamy pumpkin soup with a hint of ginger. Crusty croutons buoyantly floating on top. A sip of Chardonnay du Tuscana, then dipping my bread in the thick creaminess of tasty soup -- not so scary after all. My Secundo was smoked salmon carpaccio. Tender, moist with gentle smoked flavor and not overly salty on a bed of greens and a bit more wine which had a bright fruit forward crispness and less oaken than some of Californian Chardonnays. The combination paired nicely alternating the warmth of the salmon and the crisp fruitiness of the wine. A seemingly light meal, fruit, cheese, soup and some fish and I was amply satisfied (read full!) and so taken I came back two nights later for more!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qLhjPZ-bepE/T6bZ3eAqsMI/AAAAAAAAAaU/cBHdfWI4g3Q/s1600/cuco-collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-qLhjPZ-bepE/T6bZ3eAqsMI/AAAAAAAAAaU/cBHdfWI4g3Q/s640/cuco-collage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A second visit to cuco cucina contemporanea <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F05%2Fsolo-in-florence-part-two-where-dining.html&description=Beautiful%20food%20at%20cuco%20cucina%20contemporanea%2C%20Florence%2C%20Italy"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
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Greeted like a friend and warmly welcomed back I asked for more pear and cheese kabobs (loved them that much!) When I saw that chef Stefano was offering wild boar stew on today's menu, it was an easy choice. I have been trying to get the flavor and texture right myself after my darling nephew scored and shared this gamy meat earlier in the fall. I tried Anne Burrell's recipe, and thought it was ok, I tried a version in Pistoia and that was ok. This was spectacular in comparison. The juniper berries and hint of clove and pepper layering spice on the deep red wine driven stew. The boar itself, large chunks, but so fork tender it fell apart nicely for each bite. Heaven with the Castello di Meleto Chianti Classico. I was also offered a taste of the vegetable baklava, a combination of carrots, eggplant, zucchini with flaky layers of phyllo dough, buttery, browned and slightly crisp. A beautiful meal, too much food to include dessert, so Ricardo poured a small glass of dessert wine, a late harvest Sauvignon Blanc and Gewurztraminer blend from Tarapaca, Chile. Perfect, not cloyingly sweet as some dessert wines, very fruity and with buttery yet crisp pear like finish.<br />
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As I sipped, I learned that <b>cuco</b> is not officially a restaurant, more a deli and catering establishment with the assorted gourmet goods, wines and prepared foods for sale. Apparently the rules and quotas to become an official restaurant in Florence is quite rigorous and restricted. But you could have fooled me, this sweet little place reminded me of the best of the California-style boutique bistros/cucinas. Amazing how well this team works their magic in the tiny kitchen, the chef with the twinkle in his eye, and Ricardo acting as gracious host.<br />
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Christian made the right call, the just right recommendation for this American lady of a certain age, dining on her own in Florence.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-32QAJXkEnZI/T6bhUij-_rI/AAAAAAAAAag/mRAqwr0-874/s1600/cuco-9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-32QAJXkEnZI/T6bhUij-_rI/AAAAAAAAAag/mRAqwr0-874/s400/cuco-9.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And for dessert ... <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F05%2Fsolo-in-florence-part-two-where-dining.html&description=Beautiful%20food%20at%20cuco%20cucina%20contemporanea%2C%20Florence%2C%20Italy"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
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<b>Links</b><br />
<b>Cuco Cucina Contemporanea</b><br />
Via del Melarancio, 4, 50123 Florence, Italy<b> </b><br />
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</script>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com8Via del Melarancio, 4, 50123 Florence, Italy43.7747886 11.251333643.7733556 11.2488661 43.7762216 11.2538011tag:blogger.com,1999:blog-3356396961706835553.post-28546550704198151152012-04-22T15:41:00.000-07:002012-05-02T07:43:16.138-07:00Chicken In Threes<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-GwmKbKdTSb0/THnODFMeNiI/AAAAAAAAACY/Om-2GKEYvFs/s1600/little-rho.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="234" src="http://2.bp.blogspot.com/-GwmKbKdTSb0/THnODFMeNiI/AAAAAAAAACY/Om-2GKEYvFs/s320/little-rho.jpg" width="320" /></a></div>
Of all the types of meals and tangents my food preparations take me, French is the most foreign. A lifetime of avoidance based on a strong anti-French cuisine bias held by my dear old dad. Too rich, too saucy, too fussy and snobby. Just not his style of food and summarily dismissed from my culinary world.<br />
<br />
That is, until I walked across the road to my dear friend Betty Gillette. She and her husband Russell had long been retired, their sons grown and out of the house when I started to visit their sweet white painted cottage surrounded by giant oak trees. Ponytail swinging, nearly bounding as I would skip up the well worn dirt path through the tall grass to their front door, uninvited, no phone call in advance and always welcomed. In her sunny kitchen ringed with bookcases filled with cookbooks she would open one up and we'd explore a different world in an afternoon's visit, usually with a cookie fresh out of the oven. Betty was a consummate foodie of her time. She even subscribed to Gourmet magazine! She would attend ladies luncheons (white gloves and all) with her dear friend Miss Parlier, a home economics teacher at our high school and you know the food was magnificently different. When her son married a French woman, her joy was to finally go to France and stay with them over several months. Her adventures recounted at the same sunny table, the sights and smells coming alive as her eyes sparkled in the retelling. Our deep friendship began when I was so small. More than just a neighbor, she watched me grow up, marry and enjoyed my children who also bounded up the path, across the field to her front door.<br />
<br />
When Betty died, her sons sent over two big boxes of her recipes and cookbooks for me with a note saying she wanted me to have them. What a incredible blessing and amazing friendship. What a different kind of childhood in a different time. It would be hard
to imagine a like friendship forged today between a five year old and the
old lady that lives across the street. Is it still possible?<br />
<br />
This
post and side trip to slightly French cuisine is dedicated to Betty. <br />
<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-NZuSdK4k368/T5R5psbRtMI/AAAAAAAAAY8/9HSlef9keqg/s1600/sauteed-endive-1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-NZuSdK4k368/T5R5psbRtMI/AAAAAAAAAY8/9HSlef9keqg/s640/sauteed-endive-1.jpg" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh endive, grapes and apples <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F04%2Fchicken-in-threes.html&description=Chicken%20in%20Threes%20-%20Grilled%20with%20endive%2C%20grapes%20and%20apples%2C%20super%20tasty%20salad%20or%20pizza.%20"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
</tbody></table>
<br />
It started out simply enough, buying the chicken that is. On sale, jumbo pack boneless, skinless chicken breasts -- enough for three meals, less that two bucks a pound. Next, something French, something with endive. So elegant and often served as an appetizer or starter with some sort of cheese stuffing. Surely, it can be more than that? What would Betty do? Research her collection for inspiration, of course, yet I turned on my laptop and visited Dorie Greenspan.<br />
<br />
A main and a side decided upon. Marinate the chicken breasts in Girard's Champagne Dressing (a go-to, love it quick marinade and... Champagne is French, no?) Daylight savings and warming temperatures make week night grilling finally possible again. While my darling dear managed the coals, I stepped inside and sauteed endive, apples and green grapes in two pats of salted butter and a couple of sprigs of fresh rosemary. Simple, rustic and great with the grilled chicken. Just my style. The sweetness of the apples and grapes offset the tang of the endive in caramelized rosemary hinted buttery goodness. Dinner One.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-2tWzAT4VqwQ/T5R49nPwruI/AAAAAAAAAY0/i2chJMAZ0ss/s1600/sauteed-endive-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-2tWzAT4VqwQ/T5R49nPwruI/AAAAAAAAAY0/i2chJMAZ0ss/s640/sauteed-endive-3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Endive, apples and grapes -- From Dorie Greenspan's Around My French Table <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F04%2Fchicken-in-threes.html&description=Chicken%20in%20Threes%20-%20Grilled%20with%20endive%2C%20grapes%20and%20apples%2C%20super%20tasty%20salad%20or%20pizza.%20"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
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The California girl in me started taking over mid-week. Utilizing the left over grilled chicken made short work of a weeknight dinner, especially with rising daytime temperatures and crushing work week. Dinner Two was a quick walnut spinach salad with honey mango, tangy red onion, grilled chicken and Gorgonzola cheese crumbles dressed in a lemon honey walnut oil vinaigrette.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5s5t_fLesO4/T5R7vFkqxPI/AAAAAAAAAZE/D7K-2PmsZIs/s1600/grilled-chicken-walnut-salad-6435.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-5s5t_fLesO4/T5R7vFkqxPI/AAAAAAAAAZE/D7K-2PmsZIs/s640/grilled-chicken-walnut-salad-6435.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Chicken Spinach Salad with Walnuts, Mango and Gorgonzola Crumbles <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F04%2Fchicken-in-threes.html&description=Chicken%20in%20Threes%20-%20Grilled%20with%20endive%2C%20grapes%20and%20apples%2C%20super%20tasty%20salad%20or%20pizza.%20"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
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Dinner Three took advantage of some good pre-thinking at the grocery store. Ready to roll out whole wheat pizza dough on sale for 1.88, fresh shiitake mushrooms that looked really, really wonderful (opportunity purchase not an impulse buy) and fresh basil. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GiBoZg60_6g/T5R9E5FrcrI/AAAAAAAAAZM/t_F9KurjKNw/s1600/chicken-pesto-pizza-6459.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-GiBoZg60_6g/T5R9E5FrcrI/AAAAAAAAAZM/t_F9KurjKNw/s640/chicken-pesto-pizza-6459.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Pesto Pizza with shiitake mushrooms and sun dried tomatoes <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F04%2Fchicken-in-threes.html&description=Chicken%20in%20Threes%20-%20Grilled%20with%20endive%2C%20grapes%20and%20apples%2C%20super%20tasty%20salad%20or%20pizza.%20"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
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<br />
1 ball whole wheat pizza dough<br />
1 cup Sargento Reduced fat three cheese mix<br />
1 1/2 cup slice shiitake mushrooms<br />
1 1/2 cup diced grilled chicken<br />
1 1/2 cup walnut basil pesto<br />
1/4 cup asiago cheese grated<br />
1/8 cup sun dried tomatoes<br />
1/4 cup torn spinach leaves<br />
<br />
Preheat oven to 450º F. Roll out pizza dough to 10"-12" circle, sprinkle pizza pan with corn meal before placing dough. Spread pesto from center to 1/2" of edge. Sprinkle ingredients over dough, top with asiago cheese. Bake for 12-15 minutes until cheese is bubble. I took the pizza off the pan half-way and cooked directly on the rack so the bottom would be crispy. Next time I will probably put the tomatoes under the cheese instead of on top so they don't brown so quickly.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OLcUszG5Y68/T5R9NvVmj_I/AAAAAAAAAZU/ilYPweZAcl0/s1600/chicken-pesto-pizza-6466.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-OLcUszG5Y68/T5R9NvVmj_I/AAAAAAAAAZU/ilYPweZAcl0/s640/chicken-pesto-pizza-6466.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We eat!</td></tr>
</tbody></table>
A little pre-planning, some inspiration, fresh ingredients and this week I didn't get tired of eating chicken. Not once. Chicken in Threes, it's a good idea.
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</script>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com4tag:blogger.com,1999:blog-3356396961706835553.post-61836733932383782922012-04-14T11:27:00.000-07:002012-04-20T10:57:32.179-07:00Seared Salmon in Dijon Beer BrothI hate to say it, but sometimes salmon can be boring. Or to put it this way, my preparations have become routine, expected and rote despite my love of this fabulous fish. <br />
<br />
With luck I found inspiration at Epicurious and a recipe for Seared Wild Salmon with New Potatoes and Dijon Broth which suited both what I had on hand and my mid-week mindset. The result is an elegant flavor combination and rustic appearance, bistro style. Pleasing in depth and complexity, the broth surprises with layers of flavor. A bit of red cider vinegar and the Dijon mustard bring bright acidity and warmth that compliments the sweetness of the seared salmon. Tangy leeks and spinach round out this healthy meal packed with super foods. <br />
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So next time, now that salmon is in season, or you are just hungry for it think about mixing it up with this preparation. I think you'll be glad you did.<br />
<br />
And if you like the <i>Frenchness</i> of this dish with the leeks, tarragon and dijon you will also want to check out the entries of <b>April in Paris</b>, this month's <b>Monthly Mingle</b> hosted by <b>Life's a Feast</b> author and Huffington Post contributor <b>Jamie Schler</b>, especially if her invitation tempts you as much as it did me. <span class="fullpost"></span><br />
<br />
<span class="fullpost">"A <span style="font-style: italic;">Monthly Mingle</span>
strolling through the mythical streets of Paris, breathing in the
luxurious scents floating out of pastry shops and bistros, the heavenly
sweet mingling with the savory, will bring France to your table,
masterly and memorable, creating emotions that only deepen the
sensations." </span><br />
<span class="fullpost">-- Jamie Schler</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-LwWDDBgP3p8/T5GjEX09h9I/AAAAAAAAAYs/UG06wsTqfiU/s1600/salmon-beer-froth-6088.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-LwWDDBgP3p8/T5GjEX09h9I/AAAAAAAAAYs/UG06wsTqfiU/s640/salmon-beer-froth-6088.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seared Salmon in Dijon Beer Broth <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F04%2Fseared-salmon-in-dijon-beer-broth.html&description=Seared%20Salmon%20in%20Dijon%20Beer%20Broth"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
</tbody></table>
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<span id="internal-source-marker_0.1919288860165711" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Seared Salmon in Dijon Beer Broth</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serves 4</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Prep Time 15 minutes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cook Time 30 minutes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Ingredients</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 6 oz ¾” thick, Salmon fillets with skin removed</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3-4 medium sized red potatoes, skin on quartered and cut in ¾” cubes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tbl olive oil (divided)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tbl vegetable oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 12 oz beer (I used Anchor Steam Beer)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup leek, cut in half vertically and sliced thinly</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons apple cider vinegar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ½ cup low salt chicken stock</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons fresh tarragon leaves, chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 ½ teaspoons Dijon mustard</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 cups fresh spinach, roughly chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Fresh ground black pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Sea salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Prep</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pre-cook red potatoes until </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">just</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">
fork tender in saucepan covered in water and lightly salted (about 10
minutes) you will want them still firm and not mushy. Drain and set
aside.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat oven to 400º</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Season salmon fillets both sides with ground black pepper and a pinch of sea salt.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Directions</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a medium saucepan (~3 quart) add ½ tablespoon olive oil and cook leeks over medium heat until slightly soft.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add beer and vinegar, bring to a boil. Cook until reduced to about 1 cup (7-10 minutes)</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add mustard, chicken stock, and tarragon leaves, bring back up to boil and remove from heat.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">While
broth is cooking, heat large skillet over high heat, add olive and
vegetable oils. Once the pan is hot add salmon fillets cooking the
rounded side first until well browned, about 4-5 minutes. Turn and cook
flat side another 2 minutes. Remove from pan and place in 9” x 13”
baking dish, flat side down.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Arrange
cooked potatoes around salmon pieces and gently pour prepared broth
around the potatoes. (Do not pour directly on salmon, it will make it
soggy). Bake in oven about 10 minutes (time will vary a bit depending on
how thick your fillets are, if they are very thick 1” plus they may
need to cook up to 20 minutes, monitor carefully so you do not
overcook.)</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">While
salmon is baking, heat your skillet over medium high, add scant
tablespoon of olive oil and wilt your fresh chopped spinach, 2-3
minutes.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serve
in four flat bowls dividing ingredients evenly, first place spinach,
leeks and potatoes in the bowl, place seared salmon on top and pouring
in broth to cover the bottom. Garnish with fresh tarragon leaves.</span></li>
</ol>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Cook’s Tips</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Inspiration: <a href="http://www.epicurious.com/recipes/food/views/Seared-Wild-Salmon-with-New-Potatoes-and-Dijon-Broth-234420" rel="nofollow" target="_blank">Epicurious Seared Wild Salmon with New Potatoes and Dijon Broth </a></span><br />
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<span class="fullpost"><a href="http://www.whatsforlunchhoney.net/2006/04/my-monthly-mingle.html"><span style="font-weight: bold;">Monthly Mingle</span></a> is the creation of Meeta K. Wolff of <a href="http://www.whatsforlunchhoney.net/">What's For Lunch, Honey?</a></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">April in Paris is the theme for April's guest host Jamie Schler at <a href="http://lifesafeast.blogspot.com/2012/04/april-in-paris-monthly-mingle-goes-to.html" rel="nofollow" target="_blank">Life's a Feast.</a></span>
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</script>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com8tag:blogger.com,1999:blog-3356396961706835553.post-38977185155543478712012-04-01T22:36:00.002-07:002012-04-03T13:47:07.355-07:00Smoked Salmon Deviled Eggs with a Wasabi Kick<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7v4LpTBLSiI/T3tLvWAKCjI/AAAAAAAAAYM/C9Ip8dqdBuI/s1600/smoked-salmon-deviled-eggs-6136.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-7v4LpTBLSiI/T3tLvWAKCjI/AAAAAAAAAYM/C9Ip8dqdBuI/s640/smoked-salmon-deviled-eggs-6136.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked Salmon Deviled Eggs with Wasabi Caviar <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F04%2Fsmoked-salmon-deviled-eggs-with-wasabi.html&description=Smoked%20Salmon%20Deviled%20Eggs%20with%20Wasabi%20Caviar"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
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You know the feeling after boiling up a dozen or more eggs. The excitement of an artist with a fresh canvas coloring your beauties the hues of the rainbow. Fantasmically colorful in the basket of straw grass and then the realization that you will be stuck eating hard boiled eggs in your lunch for the next week.<br />
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Oh yeah, that. The kids love the dipping and dying, hiding and hunting, but the eating? Are you kidding? What to do, then what to do.<br />
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I say reward yourself with a grown up treat. When you are at the grocery store getting those holiday supplies and egg dye, pick up a small 4 ounce package of smoked salmon and whip up these yummy deviled eggs. If you are feeling extra extravagant order some of my favorite vegetarian wasabi caviar to dab on the top. Indulge yourself, and maybe when asked to bring a little appetizer for cocktails these will come to mind.<br />
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Happy Spring! Happy Easter!<br />
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<b>Smoked Salmon Deviled Eggs</b><br />
Makes 12 appetizers<br />
6 hard boiled eggs, cut in half horizontally<br />
6 egg yolks<br />
1/4 cup mayonnaise<br />
2 tablespoons sour cream<br />
1/8 cup smoked salmon, finely chopped<br />
Pinch of ground black pepper <br />
Cavi-art Wasabi Caviar<br />
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In the bowl of a mini-food processor, blend yolks, mayonnnaise, sour cream and salmon until smooth and dreamy. Add black pepper and taste for salt (salmon will usually be plenty salty, so you may not need any more.) Pipe into egg white halves, garnish with Wasabi Caviar. (Note: I colored my eggs and what fun that it tinted the whites just a bit. Stuff happens.) Try just a dab of prepared wasabi if the caviar is too hard to find.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-icDauJjVocM/T3tNBP8GiYI/AAAAAAAAAYU/cFEV_E6--ds/s1600/smoked-salmon-deviled-eggs-6165.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-icDauJjVocM/T3tNBP8GiYI/AAAAAAAAAYU/cFEV_E6--ds/s640/smoked-salmon-deviled-eggs-6165.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked Salmon and Wasabi -- Yum! <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F04%2Fsmoked-salmon-deviled-eggs-with-wasabi.html&description=Smoked%20Salmon%20Deviled%20Eggs%20with%20Wasabi%20Caviar"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
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<b>Links</b><br />
<a href="http://www.igourmet.com/shoppe/prodview.aspx?cat=Caviar&subcat=Caviar&prod=7609&name=Cavi-Art+Kelp+Caviar&cf=usp_ListProducts_Sel&cprod=" rel="nofollow" target="_blank">Cavi-Art Wasabi Caviar is available on line at </a><a href="http://www.igourmet.com/shoppe/prodview.aspx?prod=7609" rel="nofollow" target="_blank">igourmet.com</a><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Gourmelli - Cavi-art <a href="http://www.gourmelli.co.uk/shop/delicattesen/Cavi-art" target="_blank">http://www.gourmelli.co.uk/shop/delicattesen/Cavi-art</a></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cavi-Art from Denmark <a href="http://www.cavi-art.dk/Default.asp?ID=99">http://www.cavi-art.dk/Default.asp?ID=99</a></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span>
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</script>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com8tag:blogger.com,1999:blog-3356396961706835553.post-4751532228937836092012-03-25T14:17:00.000-07:002012-03-25T15:03:29.721-07:00Lemon Truffle Pasta with Asparagus and Porcini Mushrooms<div style="text-align: left;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-PbvuGxUFDYc/T2-Kb3VBiHI/AAAAAAAAAXk/UDbKMdqKf8I/s1600/02.asparagus-lemon-pasta-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-PbvuGxUFDYc/T2-Kb3VBiHI/AAAAAAAAAXk/UDbKMdqKf8I/s640/02.asparagus-lemon-pasta-3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Springtime flavors of lemon and tarragon brighten up this fresh pasta.<a href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F03%2Fspring-emerges-lemon-truffle-pasta-with.html&description=Lemon%20Truffle%20Pasta%20with%20Asparagus%20and%20Porcini%20Mushrooms.%20Springlike%20fresh%20flavors%20of%20lemon%2C%20tarragon%20brighent%20up%20this%20a%20bit%20of%20elegance." class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
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The onset of spring has brought together a trifecta of flavors and opportunity to combine beautifully tender fresh local asparagus and purchased gourmet treasures. We have a saying in our family when given a gift so special that we end up "saving it for good." We tuck it way for some magical "good" time to present itself. But so often, the alignment of the stars for that moment just doesn't seem to present itself and the treasured item waits and waits for showtime. What must it think? When is good going to come? Why am I not special enough? Is this pedestal of goodness a impediment to perhaps simply to create a good and magical moment, any day, just because? How often do we find ourselves doing this, with a bottle of wine, an exotic ingredient, or even articles of clothing. Does the wait actually enhance the anticipation? Or by deferring the pleasure do we build up ultimately unachievable expectations? I do wonder. In this life, if we wait, sometimes good never happens.<br />
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And that's the thought which lead me to finally open my little jar of treasured white truffles on a weeknight for this simple pasta. Tonight, there will be good, because we can. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0ltRhobKhrs/T2-PW07I5CI/AAAAAAAAAXs/XiLMxQwzC0I/s1600/02.truffles-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="340" src="http://4.bp.blogspot.com/-0ltRhobKhrs/T2-PW07I5CI/AAAAAAAAAXs/XiLMxQwzC0I/s400/02.truffles-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small jars of black and white truffles from Florence, Italy</td></tr>
</tbody></table>
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<span id="internal-source-marker_0.9334208380283922" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Lemon Truffle Pasta with Asparagus and Porcini Mushrooms</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serves 4</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Prep Time 15 minutes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cook Time 20 minutes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Ingredients</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">8 oz Penne Pasta (about 3 cups cooked)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4-5 cups fresh asparagus, cut in ¾” pieces</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ½ cup 2% milk</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup mushroom water (left over from hydrating dried porcini mushrooms)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp dijon mustard</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tbl all purpose flour</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ tsp sea salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ tsp fresh ground black pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tsp extra virgin olive oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 garlic cloves, minced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 ½ tsp fresh tarragon, chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tsp lemon zest</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tsp lemon juice</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 small white truffle, finely chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ oz dried porcini mushrooms, rehydrated, chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup grated fresh parmesan cheese, divided</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Prep</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<ul style="margin-bottom: 0pt; margin-top: 0pt;">
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In
a small bowl, pour 1 cup hot water over dried porcini mushrooms, soak
for at least 15 minutes to soften and rehydrate. Drain and reserve
liquid. Chop mushrooms and truffle.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Wash asparagus thoroughly to remove any grit, slice on the diagonal in ¾” pieces.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bring water to a boil in 6 qt pot, add 1-2 tsp salt before adding pasta to cook.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a small bowl combine milk, reserved mushroom water, mustard, salt and pepper. Whisk to combine.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Grate cheese.</span></li>
</ul>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Directions</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add
penne to boiling water and cook for about 7 minutes, then add asparagus
pieces and continue cook until pasta is al dente and asparagus tender,
about another 5 minutes. Drain and reserve at least a cup of pasta
liquid if you need to add to white sauce.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">While
pasta is cooking, heat large skillet over medium and saute garlic until
slightly toasted about 1 mintue. Add porcini mushrooms and truffles and
continue cooking 2 minutes.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add
milk mixture to skillet, stir to combine with garlic and mushrooms. Add
lemon zest, juice, and fresh tarragon. Continue stirring until mixture
is thickened. (If it seems too thick add a bit of the pasta water to
reach your preferred consistency.)</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add
drained penne and asparagus to white sauce, add ½ cup parmesan cheese
and stir to coat pasta thoroughly. Should be thick and creamy.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Remove from heat and serve with additional parmesan cheese on top.</span></li>
</ol>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Cook’s Tips</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Inspiration: <a href="http://www.eatingwell.com/recipes/lemony_asparagus_pasta.html" rel="nofollow" target="_blank">Lemony Asparagus Pasta from Eating Well</a></span><br />
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">If you don’t have white truffles to indulge with, perhaps a finishing drizzle of white truffle infused olive oil will suit.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TRkGnKRG25U/T2-SDVCW3AI/AAAAAAAAAX0/EShM-fnZMCk/s1600/02.asparagus-lemon-pasta-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-TRkGnKRG25U/T2-SDVCW3AI/AAAAAAAAAX0/EShM-fnZMCk/s640/02.asparagus-lemon-pasta-4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetarian light cheese pasta with asparagus.<a href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F03%2Fspring-emerges-lemon-truffle-pasta-with.html&description=Lemon%20Truffle%20Pasta%20with%20Asparagus%20and%20Porcini%20Mushrooms.%20Springlike%20fresh%20flavors%20of%20lemon%2C%20tarragon%20brighent%20up%20this%20a%20bit%20of%20elegance." class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></td></tr>
</tbody></table>
<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com8tag:blogger.com,1999:blog-3356396961706835553.post-7805446610888723962012-03-18T22:29:00.001-07:002012-03-18T22:29:49.098-07:00Solo in Florence<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="http://2.bp.blogspot.com/-1_3tAeyS9DQ/T2ZFcJY5LFI/AAAAAAAAAWQ/DzkU3rMNeXE/s1600/01.florence-views-2133.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="http://2.bp.blogspot.com/-1_3tAeyS9DQ/T2ZFcJY5LFI/AAAAAAAAAWQ/DzkU3rMNeXE/s640/01.florence-views-2133.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View from the Duomo, Florence, Italy</td></tr>
</tbody></table>
It was not totally without trepidation that I
traveled alone to Italy this fall, but the opportunity of a lifetime
suddenly presented itself to spend three days in a villa in Tuscany and
my heart leapt at the chance. Glorious fond memories of sights, food and
people called me back. My last visit in 2006 when the three of us
traveled through Italy together, my mom, daughter and I. It only made
sense to add a few days on the front and back end to balance the long
hours and expense of travel to do some further exploring on my own.
Traveling solo on vacation is a first for me, one of many on this
adventure.<br />
<br />
Many of my gal pals and even my own mom gave
me the eye, you know the one. "Won't you be afraid? All by yourself?!"
Can you even speak Italian? (Not but a few phrases.) Once I make my
decision I proceed full tilt, planning my trip fairly meticulously.
First, where to stay, second transportation logistics (I've never ridden
a train for actual transport) and what to see. Because I was traveling
alone, I wanted to stay in a small, multi-lingual, affordable hotel or
bed and breakfast inn within walking distances to the main attractions. I
wanted the intimate and personal interactions that I would not receive
from those big, fancy hotels that render guests anonymous, regardless of
the excellent service. In short, I wanted to my hosts to get to know me
as much as I they, so that someone would care enough to be my safety
net in a foreign city.<br />
<br />
Olivia laughed at my "huge
American luggages" as I rolled both suitcases off the train from Pistoia
into the Santa Maria Novella train station. Just off the platform we
walked to a quiet spot amist the crowds to say our goodbyes and off to
continue our personal journeys. Lynn to Rome and Olivia to Malta. Hugs
given, pictures taken, a contented sigh as we turned our separate ways.
In my planning I had traced the walking route from the station to the
Hotel Alloro on the map, but in the fog of the intense weekend that
mental map offered me nothing recognizable to the scene before me. The
hesitation to just start out walking won over and I opted for a taxi
ride. A few blocks later I was deposited on a quiet narrow street in
front of a 16th century building with massive iron gates. I laughed at
myself at the shortness of the ride (but still thought it was well worth
it!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-EEVXKBnPCVc/T2ZLcYokspI/AAAAAAAAAWY/Qt_-6uNu6eM/s1600/01.florence-alloro-gate-2261.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-EEVXKBnPCVc/T2ZLcYokspI/AAAAAAAAAWY/Qt_-6uNu6eM/s320/01.florence-alloro-gate-2261.jpg" width="213" /></a></div>
If
I had any doubt about being in a safe place at night these mighty gates
readily allayed my fears. Schlepping my luggages into the small
elevator to the second floor, I entered a gracious salon basking in the
morning light coming in from the interior atrium windows. Since my room
wasn't quite ready (being only 10:00 am) my host Christian offered me a
caffe and some treats as I waited. His father laughed at my luggages
and asked if I was packing a man in one of them. I fear I must learn to
pack lighter on these sojourns or forever endure the jokes my suitcases
seem to provoke.<br />
<br />
Sitting quietly in the salon, I pulled
out my journal and began writing. Jamie would be so proud. Filling my
pages with the thoughts that have been swirling in my head, not wanting
to lose those precious observations, facts and feelings so gently
cajoled and encouraged at the villa. Quietly, Christian brings another
caffe and the transition begins as my role of independent traveler
supersedes that of pupil. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-XVXEJH8_cOU/T2ZQMN8G30I/AAAAAAAAAWg/1TzwzjDC1qA/s1600/01.florence-caffe-alloro-2081.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="http://1.bp.blogspot.com/-XVXEJH8_cOU/T2ZQMN8G30I/AAAAAAAAAWg/1TzwzjDC1qA/s640/01.florence-caffe-alloro-2081.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Morning coffee at Hotel Alloro, Florence, Italy</td></tr>
</tbody></table>
<br />
Soon my room is ready and the large
skeleton key with the brass fob unlocks the wooden door. Will this be
alright? Breathing in sharply, yes. Just right. The morning light
streams in the huge windows and bounces off the golden painted walls
with classic murals, inviting my artistic nature welcome.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YXsFbqM2bYw/T2ZSzOu7uOI/AAAAAAAAAWo/Ga_MGw2QbbY/s1600/01.florence-alloro-room-2083.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="578" src="http://1.bp.blogspot.com/-YXsFbqM2bYw/T2ZSzOu7uOI/AAAAAAAAAWo/Ga_MGw2QbbY/s640/01.florence-alloro-room-2083.jpg" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WX2vHkg5ZQk/T2aX1sKhhGI/AAAAAAAAAWw/ks7c2AAYxKA/s1600/01.florence-w-boot-8092.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-WX2vHkg5ZQk/T2aX1sKhhGI/AAAAAAAAAWw/ks7c2AAYxKA/s200/01.florence-w-boot-8092.jpg" width="171" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
As
a promise to myself, my son, and my friend Meeta I gathered my camera,
adjusted my boots and headed to the Piazza del Duomo. Street map studied
and in hand I was determined to visit Basilica di Santa Maria del Fiore
and climb all 463 steps to the top of the Duomo before sunset. My
orthopedic boot and all. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kw8Fjoarbtw/T2aYNQYMJ7I/AAAAAAAAAW4/b--bzBme40I/s1600/florence-collage-1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-kw8Fjoarbtw/T2aYNQYMJ7I/AAAAAAAAAW4/b--bzBme40I/s1600/florence-collage-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2 1/2 hours from my first step into the line to the top of the Duomo!</td></tr>
</tbody></table>
<br />
The wait and the climb in the boot was
well worth the huffing and puffing up the narrow steep steps. New
friends made along the way and a sense of exhilaration at the top. It is
sad how much graffiti scars any surface within reach, but even that
cannot erase the sense of accomplishment on the faces of the people that
make the climb. I could have easily paid for my dinner if I asked a
euro for each photo I took of couples and families commemorating the
moment. The growing darkness reminded me to start heading back down and
out to the piazza. Gelato was my reward, as the wonder of being again at
street level brought me back to reality.<br />
<br />
One of the
highlights of visiting in Florence with my mother and daughter was
discovering some of the most beautiful shops -- not the overpriced
designer boutiques -- but the hidden treaures of stationers and
apothocaries. One in particular called to me as I made my way though the
narrow streets guided by vague memory and instinct. Having worked at a
stationary store all during high school, my love for fine paper, pens
and all manner of things drew me back to R. Vannucci Cartoleria.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0Hu2XXQGqyA/T2ag0yAHE-I/AAAAAAAAAXI/IY6R_j50ybw/s1600/r.vannucci.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-0Hu2XXQGqyA/T2ag0yAHE-I/AAAAAAAAAXI/IY6R_j50ybw/s640/r.vannucci.jpg" width="635" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cartoleria = Stationers</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Weaving my way back to the Hotel Alloro, nearly
invisibly through the throngs of visitors and street performers is a
delightful sensation. Watching the families, the tour groups following
behind the ever present upheld umbrella adds to the pulse and flow of
this city that I have found to be very clean and safe with a visible
police presence. But all that looking has worn me out. Time to put my
feet up, have a Diet Coke and think about what's for dinner, not only
the what but where!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-hlSvv5pvSYs/T2amlhHRzhI/AAAAAAAAAXQ/LDr8Wr6Vzb8/s1600/01.florence-w-boot-16.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="http://1.bp.blogspot.com/-hlSvv5pvSYs/T2amlhHRzhI/AAAAAAAAAXQ/LDr8Wr6Vzb8/s640/01.florence-w-boot-16.jpg" width="640" /></a></div>
<br />
The
Hotel Alloro is near the San Lorenzo Market and a number of restaurants
within easy walking. After a weekend of delightful Tuscan home cooking,
writing and photographing all about food, you can bet I was looking for
something more than dish of something prepared specifically for the
tourist trade. I asked my host for some suggestions and we chatted
about the pros and cons of those near by. I looked Christian in the eye
and said, "I want something better." He smiled as he handed me a little
square business card. <br />
<br />
Next installment: where eating is sexy cuco <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-it0FT53jCFk/T2a-SPpd_DI/AAAAAAAAAXY/4dP9nNRAMSw/s1600/01.florence-cuco-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="http://3.bp.blogspot.com/-it0FT53jCFk/T2a-SPpd_DI/AAAAAAAAAXY/4dP9nNRAMSw/s400/01.florence-cuco-1.jpg" width="400" /></a></div>
<br />Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com12tag:blogger.com,1999:blog-3356396961706835553.post-62829980139715428572012-03-10T13:32:00.000-08:002012-03-11T11:01:38.509-07:00Smoky Broccoli and Rutabaga Soup<div style="text-align: left;">
Some words are just fun to say. Rutabaga is one of my favorites, as is Rubber Biscuit. They roll off the tongue, and have a natural humorous end note. A cross between cabbage and a turnip rutabagas have a distinctive yellow flesh and muddled purple top. This root vegetable sits by itself, usually a bit forlorn on the top produce shelf mingled with its turnip cousin in a wee basket. I don't think most Californians know what to do with them, but enjoy them I do. Occasionally adding them to a stew, a mash or a soup. Their distinctive flavor, slightly perfumed, a bit sweet, a bit sharp provides another taste to layer and add richness. Root vegetables and winter's fare, just goes together.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-_p4nurkV_B4/T1u05kjGQWI/AAAAAAAAAV4/TKllf7b9TDw/s1600/rutabagas1-5955.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="502" src="http://3.bp.blogspot.com/-_p4nurkV_B4/T1u05kjGQWI/AAAAAAAAAV4/TKllf7b9TDw/s640/rutabagas1-5955.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rutabaga, swede, turnip, neep or turnshie - what do you do with this root vegetable? </td></tr>
</tbody></table>
In northern Europe, this was a famine buster crop. Able to grow in poor soils saving many a family when devastation hit the continent. Just looking at the etymology of the many regional names offers insights to its place in local home foods. While in North America we call it a rutabaga, the name is actually derived from Swedish "<i>Rotabagge" </i>or root bag where it was noted growing wild. Records say it was introduced to Britian and France around the late 17th early 18th centuries. Commonwealth Nations often call it a "swede." Just a turnip, neep or turnshie if your feet or hearts are in Ireland, Scotland or Wales. In Ireland and Scotland carved rutabagas with scary faces were the precursor to American Halloween jack-o-lanterns (pumpkins) in chasing away evil spirits.<br />
<br />
<div style="text-align: left;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-05IbSeNcIrI/T1vBgnV7dII/AAAAAAAAAWI/UYMh2HHtszI/s1600/broccoli-smoked-apple-soup-1-cropped.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-05IbSeNcIrI/T1vBgnV7dII/AAAAAAAAAWI/UYMh2HHtszI/s320/broccoli-smoked-apple-soup-1-cropped.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoky Broccoli and Rutabaga Soup <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F03%2Fsmoky-broccoli-and-rutabaga-soup.html&description=Smoky%20Broccoli%20and%20Rutabaga%20Soup">Pin It</a>
<script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript">
</script></td></tr>
</tbody></table>
So the notion of combining broccoli and rutabaga for some would cause lapses of contorted faces and pursed lips while uttering vehement protests. Duly noted. While wildly good for you neither has a reputation as an absolute favorite -- really quite the opposite. As a proud contrarian, I purchase broccoli in 3-lb bags. The result forces me to become a bit creative in using it up and still pleasing my regular dinner crowd. This soup came to me after a days of dining out, vacationing away from my kitchen and no energy to go grocery shopping. You know, the last possible moment and "you gotta make something from what you have on hand" kind of meal.<br />
<br />
Smokey? Yes! Coming from adding just a pinch of my newly acquired Smoked Apple wood Sea Salt (from Whole Spice) and finishing with a bit of smoked mozzarella. Super creamy due to the rutabaga and potato flesh, softening and blending buttery texture without added cream. Sweet? Surprisingly due to the addition of a Fuji apple to echo the apple wood flavors in the sea salt. And to please the boys, why not garnished with crispy bacon bits. This soup in total is much lighter than you might expect, perhaps perfect for the spring days ahead.<br />
<br />
<div style="text-align: left;">
<a href="http://4.bp.blogspot.com/-grhqwa5qWTM/T1us4jk8O_I/AAAAAAAAAVw/cEReWBXGlvA/s1600/broccoli-smoked-apple-soup-3-2.jpg" imageanchor="1"><img border="0" height="426" src="http://4.bp.blogspot.com/-grhqwa5qWTM/T1us4jk8O_I/AAAAAAAAAVw/cEReWBXGlvA/s640/broccoli-smoked-apple-soup-3-2.jpg" width="640" /></a></div>
<br />
<br />
<span id="internal-source-marker_0.9913382965607634" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Smoky Broccoli and Rutabaga Soup</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serves 6</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Prep Time 15 minutes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cook Time 30 minutes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Ingredients</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon olive oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 medium yellow onion chopped (about 1 ½ cups)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 clove garlic minced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 large russet potato, peeled and cubed</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 large rutabaga, peeled and cubed</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 Fuji Apple, peeled and cubed</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups low salt chicken stock or vegetable broth</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 cups water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 cups fresh broccoli, chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon ground yellow mustard</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon turmeric</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon Herbs d’ Provence</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon fine ground black pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon white pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon smoked apple wood sea salt (or other smoked salt)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup shredded smoked mozzarella</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Additional sea salt or kosher salt to taste</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Prep</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Wash, peel and chop vegetables, be sure to keep sizing consistent so they all cook evenly.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Fry up bacon pieces until crispy, drain on paper towels and reserve for garnish.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Directions</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<ol>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Heat olive oil in large soup pot over medium high.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cook onions and garlic until just soft.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add potato, rutabaga, apple cubes and continue cooking and stirring to combine. Cook for 3-5 minutes.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add chopped broccoli pieces, chicken stock, water. Bring to a boil then lower heat to a simmer.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add ground mustard, turmeric, herbs d’ province, black and white peppers.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cover and cook until all vegetables are soft - about 15-20 minutes</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Use immersion blender and puree completely (or puree in batches in a blender and return to pot.)</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add apple wood smoked salt and shredded smoked mozzarella. Stir until cheese is melted.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Taste and adjust salt and pepper.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Remove from heat and serve garnished with bacon pieces.</span></li>
</ol>
<b>Cooks Tips</b><br />
What's a Rubber Biscuit you ask? Check out the Blues Brothers classic while you whip up dinner.<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/jYyBZE0kBtE" width="480"></iframe>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com9tag:blogger.com,1999:blog-3356396961706835553.post-82173973087102269392012-03-07T22:31:00.001-08:002012-03-10T13:33:25.152-08:00Like a kid in a ..... gourmet shop?As part of my own personal Moveable Feast my darling and I ventured north to celebrate food and wine in Napa Valley. In the cool of a mild but unpredictable winter we wandered, tasted and shopped divinely in Mill Valley, Napa, Yountville, St. Helena and finally San Francisco. Glorious puffs of cumulus clouds from darkest grey to whitest whites blew scattered showers across the clear blue skies and brilliant green hills. Leisurely we drove along Highway 29 and the Silverado trail. Criss-crossing the ladder roads as we visit small and large wineries, eateries and food shops.<br />
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<a href="http://4.bp.blogspot.com/-bdSNfQSF0J8/T1hA3K1LP3I/AAAAAAAAAVI/JWUQiSkYZoU/s1600/st.helena-vines-barn-5689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-bdSNfQSF0J8/T1hA3K1LP3I/AAAAAAAAAVI/JWUQiSkYZoU/s640/st.helena-vines-barn-5689.jpg" width="640" /></a></div>
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And there, in the midst of this glorious verdant valley sits Dean & Deluca. I must have been living under a rock, but I'd never had heard of 'em. Granted this is an east coast based luxury gourmet concern, but they do have both an online and catalog presence. And that, may be the crux of it. I don't normally shop lux, gourmet. Not in my budget, nor my lifestyle. But like a kid in the candy store I can shop the heck out of a few dollars and come out with my penny candy bags and think I have something pretty special. Link arms with me friend as we peruse the aisle dedicated to all things culinary. "<span class="paragraph_header_font">Joel Dean and Giorgio DeLuca traipsed
around the world to find artisan-produced foods that pleased their
customers, not to mention themselves. They wanted products that fired
their imaginations, challenged their tastes and turned dinner into a
creative exercise." </span><br />
<span class="paragraph_header_font"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-u0ciC27laIc/T1hP1Wwen7I/AAAAAAAAAVg/0qUKBOg3Lfw/s1600/DEAN-N-DELUCCA.watermark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://3.bp.blogspot.com/-u0ciC27laIc/T1hP1Wwen7I/AAAAAAAAAVg/0qUKBOg3Lfw/s640/DEAN-N-DELUCCA.watermark.jpg" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
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I was in the store well over an hour picking out little treasures of this and that, items chosen to inspire and extend my moveable feast before my darling dear "hinted' we should be moving on. From fresh produce, cheeses, cured meats, deli, confections -- my eyes were as big as saucers as I tried to soak it all in. It would be easy to drop a bundle here, but I think I did pretty well with my selected treasures.<br />
<br />
Want to peek in my shopping bag?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TZqCLMctSF4/T1hH6ObzAWI/AAAAAAAAAVY/3EigGV1u0Uw/s1600/gourmet-spice-goods-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-TZqCLMctSF4/T1hH6ObzAWI/AAAAAAAAAVY/3EigGV1u0Uw/s640/gourmet-spice-goods-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Soy Sauce, Spanish Olive Oil, Blue Poppy Seeds, Chimchurri Sauce, Peruvian Peppers and Mushrooms!</td></tr>
</tbody></table>
Another treasure found was Whole Spice in the Oxbow Market in Napa. Walls lined with gallon glass jars with both common and exotic herbs and spices. Each to be sampled an ounce at at time. I came out with a trio of smoked sea salts and a Moroccan Lamb Melange. I've already tried the Yakima Applewood Smoked sea salt in a vegetable soup. Delicious!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OZ9qdH6G44I/T1hRXD9Ix1I/AAAAAAAAAVo/n2lma1nPY5w/s1600/gourmet-spice-goods-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="448" src="http://3.bp.blogspot.com/-OZ9qdH6G44I/T1hRXD9Ix1I/AAAAAAAAAVo/n2lma1nPY5w/s640/gourmet-spice-goods-4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spices from Whole Spice, Oxbow Market, Napa. </td></tr>
</tbody></table>
<b>Links</b><br />
Dean & Deluca <a href="http://www.deandeluca.com/" target="_blank">www.deandeluca.com</a><br />
Whole Spice <a href="http://wholespice.com/" target="_blank">wholespice.com</a>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com4tag:blogger.com,1999:blog-3356396961706835553.post-80133258520160386942012-03-04T19:45:00.001-08:002012-03-05T07:47:36.785-08:00Rum Orange Olive Oil Cake with Candied Walnut ToppingThank you for visiting my culinary adventure. I am amazed that February brought a visit from the 100th country, then I blinked and it jumped up to 106! Incredible! Did you know there are only about 160 countries in the world? Whether you comment (and I am thrilled when you do), or not, your visits keep me motivated. On top of that, I used the very last page of my recipe journal, filled with my crazy script as I jot down my experiments. There is a sense of accomplishment as I open my new journal and start again. Who knows what this volume will bring? How do you keep your recipe and creations? Word processed documents on your computer, recipe cards, bookmarks, scratched out on the backs of napkins? There is something about writing these down in a journal that seem to complete my process. One crashed hardisk and pouf, gone. Perhaps, old school paper, bound can stand the test of time.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/robin0red/5510928563/" style="margin-left: auto; margin-right: auto;" title="recipe notebook by fidgety gibit, on Flickr"><img alt="recipe notebook" height="400" src="http://farm6.staticflickr.com/5054/5510928563_782e1f07cc_z.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Recipe Journal Vol. 1 - first entry August 10, 2010</td></tr>
</tbody></table>
<br />
The first entry is this rum orange olive oil cake. I have been mulling this over for months now as I wondered what else to prepare with my delicious citrus infused olive oil scored at the Savor the Central Coast event in San Luis Obispo. I have added it to vinaigrette, as marinade and a finishing drizzle but had yet to bake with it. Because I think of food in layers, the candied walnuts make the perfect topper for this dense, moist rummy cake. They give a nice crunchy texture and a little surprising flavor burst of orange spice, echoing the bit of zest in the cake batter.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-UiyoADnO2j8/T1PTZ4PTqLI/AAAAAAAAAU4/N_tg7DdMAlc/s1600/orange-oliveoil-cake-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-UiyoADnO2j8/T1PTZ4PTqLI/AAAAAAAAAU4/N_tg7DdMAlc/s640/orange-oliveoil-cake-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dense, citrus and spicy walnut crunch on top: Orange Olive Oil Cake! <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F03%2Frum-orange-olive-oil-cake-with-candied.html&description=Rum%20Orange%20Olive%20Oil%20Cake%20with%20%20Candied%20Walnut%20Topping">Pin It</a>
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</script></td></tr>
</tbody></table>
<br />
<span id="internal-source-marker_0.9142961175229277" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Rum Orange Olive Oil Cake with Candied Walnut Topping</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Modified Olive Oil Cake from Chow</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serves 12</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Prep Time 15 minutes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cook Time 50-65 minutes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Ingredients</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 large eggs</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup granulated sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ½ cups whole milk (I used 2% Milk)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¾ cup good-quality extra-virgin olive oil,</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup citrus infused olive oil (used Pasolivo Citrus Olive Oil)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup dark rum, (used Ron Zacapa Centenario Solera Gran Reserva 23)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon finely grated orange zest</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ½ cups all-purpose flour, plus more for dusting the pan</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup coarse-ground cornmeal</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon baking powder</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon baking soda</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pinch of fine sea salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup Orange Spice Candied Walnuts, chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Powdered sugar, for garnish</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Prep</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat
oven to 350º, oil and flour 9 inch spring form pan. I lined the bottom
of mine with parchment paper to ensure a good release.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Zest orange</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"> Directions</span><br />
<ol>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a large bowl whisk together eggs and sugar together until fully integrated</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add milk, olive oils, rum and orange zest, whisk together</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add
dry ingredients in a different large bowl, run the whisk through to
blend together and evenly distribute the baking powder, soda and salt.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Slowly pour egg mixture into the dry ingredients and stir to combine. Do not over mix.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pour batter into spring form pan, tap on counter to level.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Sprinkle chopped candied walnuts to the top, covering completely.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bake
on center rack of oven for 50-65 minutes until toothpick comes out
clean. Test at about 45 minutes to gauge baking time of your oven.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cool
completely on baking rack before removing from spring form pan. Run a
thin knife around edges and release, remove bottom parchment paper (if
using) before placing on serving plate.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Sprinkle with sifted confectioner’s powdered sugar.</span></li>
</ol>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Cook’s Tips & Links</span><br />
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<li><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Inspiration (using almond flavored amaretto liqueur): <b><a href="http://www.chow.com/recipes/10760-olive-oil-cake" target="_blank">Olive Oil Cake from Chow</a></b> </span></li>
<li><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Recipe for </span><a href="http://www.what-about-the-food.com/2012/02/walnut-crazy-orange-spice-candied.html"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline;"><b>Orange & Spiced Candied Walnuts</b></span><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;"> </span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">on previous blog post.</span></li>
<li><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The treasured </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"><a href="http://www.ministryofrum.com/producerdetails.php?t=126" target="_blank">Ron Zacapa Centenario Rum</a> </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> was a gift from my wonderful son-in-law. You can use any good quality dark rum for this cake,or substitute 1/4 cup water and 1/2 teaspoon rum extract.</span></li>
<li><a href="http://www.pasolivo.com/" target="_blank"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Pasolivo Citrus Olive Oil</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">
was purchased at the Sunset Magazines “Savor the Central Coast” event,
but I also found it at Tyler Florences’ shops in Mill Valley and Napa.
Available online.</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> There are other producers of citrus flavored olive oils that would work just fine in this recipe. I also like </span><a href="http://lucerooliveoil.com/flavor-infused-olive-oil.html%20" target="_blank"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Lucero Olive Oils</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> flavor infused oils </span></a></li>
<li><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">You could used 1 cup olive oil and ¼ teaspoon orange extract if this is not available. </span></li>
</ul>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Disclosure: I have purchased all these ingredients used in this recipe (except the rum as mentioned.)</span><br />
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<a href="http://1.bp.blogspot.com/-mdfAw5iN1bQ/T1PTr27eKzI/AAAAAAAAAVA/d8EvwGqAs10/s1600/orange-oliveoil-cake-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-mdfAw5iN1bQ/T1PTr27eKzI/AAAAAAAAAVA/d8EvwGqAs10/s640/orange-oliveoil-cake-1.jpg" width="640" /></a></div>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com6tag:blogger.com,1999:blog-3356396961706835553.post-86302676942651350502012-02-25T13:42:00.000-08:002012-03-05T07:40:57.672-08:00Walnut Crazy - Orange & Spice Candied WalnutsIt is not lack of want to. It is just those damn squirrels that prevent me from harvesting my beloved walnuts each year. As soon as the tender meats begin to fill the inside of the shell's protective cavity and the heavy laden branches droop with weight of the thick green orbs the invasion begins. I don't know how they know when the meats are maturing. Is it an internal alarm set that goes off in the pea brain of this rat-with-a-fluffy-tail? Slealthily they come. First, a single scout along the highway of power lines, coming from who knows were as we haven't seen them for a season. Then a small band comes across the front of the house, nimbly jumping to the trees, fences, and guide-wires to the back of the house where our mighty walnut tree stands. They twitter and scold us as they capture their prizes, knawing through to tender, sweet flesh. Within a week or less, the tree is bare and all we have left are the piles of sharp shells like schrapnal on ground and a good case for an anger managment class. I no longer think squirrels are cute and endearing.<br />
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We were so excited when we bought this house and discoved our tree in the back yard. It is huge, providing much needed shade in the hot summer months, and at harvest time, ornamented in a single bright green theme. We had a walnut tree at our previous home too, a rented 100 year old farmhouse with fruit and citrus tree in the surrounding yard. Spoiled, we collected the harvest and shelled the nuts each season for bag and bags of treasures for baking. On sunny days, my German-American father-in-law would sit on the back porch steps and gently rap the solid sealed shells in just the right spot to reveal the perfectly broken halves. My grandmother had several trees on her Santa Cruz property too and as a kid we would troop out with bags and buckets to collect the nuts each year. We would set up shelling parties around the kitchen table, covered in newspaper and cutting boards as we filled the bowls with nutmeats, giggling and pounding away for hours.<br />
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So you see, foraging or harvesting is nothing new, really. But these days I seem to hunt them down in the long dark aisles of the warehouse store and bring them home bagged three pounds at a time.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-37Ru4ttWLiA/T0lHbL6WlwI/AAAAAAAAAUw/YARt11pmjvw/s1600/candied-walnuts-1-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-37Ru4ttWLiA/T0lHbL6WlwI/AAAAAAAAAUw/YARt11pmjvw/s640/candied-walnuts-1-2.jpg" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh zest and warm spices infuse these lightly candied walnuts. <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2Fwww.what-about-the-food.com%2F2012%2F02%2Fwalnut-crazy-orange-spice-candied.html&description=Orange%20%26%20Spice%20Candied%20Walnuts">Pin It</a>
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Besides loving the flavor of walnuts in baking, on salads or stuffed in tender chicken an added bonus is just how healthy they are. The benefits are becoming more well known as "walnuts in particular have a unique profile: they are rich in
polyunsaturated fatty acids, which may improve blood lipids and other
cardiovascular disease risk factors." -- <a href="http://www.walnuts.org/walnuts/index.cfm/health-professionals/walnuts-and-health/" target="_blank">Walnuts and Health California Walnut Commission.</a><br />
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These lightly candied walnuts are really tasty sprinkled on a salad and were amazing in a little cake I made recently. Ready in 20 minutes and you have a whole lot of nuts to just snack on or add to a favorite recipe.<br />
<br />
<span id="internal-source-marker_0.7125263631625416" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Orange & Spice Candied Walnuts</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Makes 1 pound </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Prep Time: 10 minutes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cook Time: 10 minutes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Ingredients</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 pound shelled walnut meats</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon fine sea salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon cinnamon</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ½ teaspoon fresh orange zest</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ teaspoon ground cardamom</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 tablespoons unsalted butter</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup light brown sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons dark brown sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon orange extract (used Nielsen-Massey Orange Extract)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Prep</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Line rimmed baking sheet pan with parchment paper.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Measure and combine spices (salt, cinnamon, zest, cardamom) in a small bowl.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Measure and mix sugars, extract and water in a small bowl.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Directions</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<ol>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Heat
10-12” heavy bottom skillet over medium heat then add all walnut meats.
Cook with frequent stirring for 5-6 minutes until they start to brown
and begin to smell toasted.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add butter and continue stirring until it melts completely.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Sprinkle with spice mixture and stir, mixing it all together.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add sugar mixture to nuts, stir to coat thoroughly and start to thicken, 3-4 minutes.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Remove from heat and pour onto prepared baking sheet, arrange in a single layer, separate pieces with a fork.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Allow to cool completely before storing in airtight container. Can be stored up to three weeks or frozen.</span></li>
</ol>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Cook’s Tips</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Delicious to add to salads, cakes or cookies.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Inspiration: <a href="http://www.foodnetwork.com/recipes/alton-brown/spiced-pecans-recipe/index.html" target="_blank">Spiced Pecans - Alton Brown 2008 </a></span><br />
<br />
A note about this post:<br />
<br />
Every once in a while I like to cook along with my virtual friends. This
is a fun way to have an online potluck and share recipes with a common
theme -- but with uncommon results. Foodies from all over participate in
these Monthly Mingles started in 2006 by Meeta @<a href="http://www.whatsforlunchhoney.net//2006/04/my-monthly-mingle.html" target="_blank">What's For Lunch, Honey</a>. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-w1CgRnkj3IY/Tz7O5LzgbVI/AAAAAAAAAUA/uB0fKVs26uA/s1600/MonthlyMingleBanner+February2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-w1CgRnkj3IY/Tz7O5LzgbVI/AAAAAAAAAUA/uB0fKVs26uA/s1600/MonthlyMingleBanner+February2012.jpg" /></a></div>
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><b>"What does Heart Healthy mean? </b>Foods that heal and boost our
health. From whole grains, to Omega 3's.
Lots of good fats and fruit and veg. Low-sodium and low-cholesterol.
Everyone thinks that all results in boring food. This month our
challenge is to create delicious food that won't only warm the heart but
keep it
healthy." Check out the submissions after February 29, 2012 <span style="font-size: small;"><span style="font-weight: normal;">hosted by LadyRaven at <a href="http://www.addtotaste.co.za/" target="_blank">Add to Taste.</a></span></span><br />
<a href="http://www.foodnetwork.com/recipes/alton-brown/spiced-pecans-recipe/index.html"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;"></span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com11tag:blogger.com,1999:blog-3356396961706835553.post-26548917865109956542012-02-17T15:55:00.000-08:002012-02-20T12:09:01.700-08:00Eternal Spring Hot and Sour SoupWarily, you watch those around you. Bundled up to keep from the chill, tissues and lozenges close at hand. Wash, duck, weave. Ingesting Airborn and Vitamin C hoping to dodge the latest bug that seems always "going around." Headstrong denial at the first hint of scratchy throat quickly fades into reality as the rest of cold's symptoms set in. Yup, you caught it. <br />
<br />
Eating or even preparing food seems absurd. Soup and rest, please just give me soup and rest. Not just any soup, my body cries out for Chinese Hot and Sour, savory, intense and sinus clearing. Some say that a mother's homemade chicken soup will cure what ails you, and I couldn't agree more. Like a magic elixir instilling hope and recovery with each spoonful. Taking the traditional recipe and adding anti-oxidant rich spinach, fresh ginger with it's digestive benefits, daikon radish for treating cough, mushrooms high in Vitamin D and a pinch of cayenne for sinus clearing makes me believe that even in the midst of winter, spring is eternal, and I will get there. This is my kind of comfort food.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-njWQkkPxChw/Tz7cNuVbPsI/AAAAAAAAAUQ/x_I2hUFPGy0/s1600/hot-sour-soup-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-njWQkkPxChw/Tz7cNuVbPsI/AAAAAAAAAUQ/x_I2hUFPGy0/s640/hot-sour-soup-1.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eternal Spring Hot and Sour Soup <a class="pin-it-button" count-layout="none" href="http://pinterest.com/pin/create/button/?media=http%3A%2F%2F4.bp.blogspot.com%2F-njWQkkPxChw%2FTz7cNuVbPsI%2FAAAAAAAAAUQ%2Fx_I2hUFPGy0%2Fs1600%2Fhot-sour-soup-1.jpg&description=Hot%20and%20Sour%20Soup">Pin It</a>
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Feeling better and stepping out in the coolness of late afternoon sun, I am greeted by our blooming Hellebores. Serene creamy white blossoms with a hint of pink freckles cheer me immensely as these lovelies bloom when most plants are cold and dormant. To be that tough, beautiful and resilient.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-EB9ExjxKpOc/Tz8N_1yJ77I/AAAAAAAAAUg/x4f0RiTCa4I/s1600/hellebores-crop-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="334" src="http://3.bp.blogspot.com/-EB9ExjxKpOc/Tz8N_1yJ77I/AAAAAAAAAUg/x4f0RiTCa4I/s640/hellebores-crop-1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hellebores, also known as Lenten Rose bloom from December to March.</td></tr>
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<span class="text"><span style="font-size: x-small;"></span></span><br />
<span class="text"><span style="font-size: x-small;"><span style="font-size: 12px; line-height: 15px;"></span></span></span> <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
A note about this post:<br />
<br />
Every once in a while I like to cook along with my virtual friends. This
is a fun way to have an online potluck and share recipes with a common
theme -- but with uncommon results. Foodies from all over participate in
these Monthly Mingles started in 2006 by Meeta @<a href="http://www.whatsforlunchhoney.net//2006/04/my-monthly-mingle.html" target="_blank">What's For Lunch, Honey</a>. Grab a cup of Joe and pull up a chair and enjoy this month's mingle.<br />
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<a href="http://www.addtotaste.co.za/2012/01/monthly-mingle-heart-healthy.html" target="_blank">Monthly Mingle - Heart Healthy</a> <span style="font-size: x-small; font-weight: normal;"><a href="http://www.addtotaste.co.za/" target="_blank"></a></span></h3>
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<b>"What does Heart Healthy mean? </b>Foods that heal and boost our health. From whole grains, to Omega 3's.
Lots of good fats and fruit and veg. Low-sodium and low-cholesterol.
Everyone thinks that all results in boring food. This month our challenge is to create delicious food that won't only warm the heart but keep it
healthy." Check out the submissions after February 29, 2012 <span style="font-size: small; font-weight: normal;">hosted by LadyRaven at <a href="http://www.addtotaste.co.za/" target="_blank">Add to Taste. </a></span></div>
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This version of hot and sour soup uses low salt, low fat everything without compromising the savory flavor. To me that has to be heart healthy!</div>
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<span id="internal-source-marker_0.7211400856473796" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Eternal Spring Hot and Sour Soup</span></div>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serves 4-6</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Prep Time 15 minutes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cook Time 45 minutes</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Ingredients</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons olive oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ lb. lean pork loin cut into ¼” small cubes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 chopped shallot</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup daikon radish, julienned</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup cut mushrooms</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup bamboo shoots</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups rough chopped fresh spinach</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 teaspoons dried bonito flakes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 whole Thai Chile pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">8 cups low salt, low fat homemade chicken stock</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon lemon zest</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon grated fresh ginger</span><br />
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pinch of ground cayenne (to taste)</div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Hot and Sour Sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons low salt soy sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 tablespoons white vinegar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 ½ teaspoons corn starch</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅛ teaspoon ground white pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅛ teaspoon ground black pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 eggs, lightly beaten</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup thinly sliced green scallions</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Prep</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Peel and julienne daikon radish, chop mushrooms, scallion and shallots. Rough chop clean spinach leaves and set aside.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a small bowl, beat eggs lightly.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a small bowl, mix Hot and Sour Sauce ingredients, blend until corn starch is fully incorporated.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Directions</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<ol>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In
a 5-6 quart soup pot over medium high heat, add olive oil and brown
pork, about 5-7 minutes. Add shallots and continue cooking another 3
minutes until they are soft and start to caramelize.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Deglaze
pan with chicken stock, stir and scrape bottom to release cooked bits.
Add whole Thai Chile pepper, lemon zest and grated ginger. Sprinkle in
dried bonito flakes and cayenne. Bring to a low boil, then reduce to simmer. Cover
and cook for 20 minutes.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Remove
lid, bring broth up to low boil and add in Hot and Sour Sauce, stir to
blend and thicken. Add in vegetables and cook for 5 minutes.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add
beaten egg in slow stream, stir in circles gently with fork. Egg will
cook rapidly. Do not over stir or you will break up the eggs and muddy
the broth. Remove Thai Chili Pepper and turn off heat.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Ladle into bowls and sprinkle with scallion slices.</span></li>
</ol>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Cook’s Tips</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">You can choose to just use egg whites if you want to reduce egg yolks in your diet. Other easy changes to make this vegetarian is to substitute smoked tofu for the pork and vegetable stock for the chicken stock.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><a href="http://www.google.com/webmasters/tools/richsnippets"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;"></span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-SF1e0S-bi48/Tz7itTwCmsI/AAAAAAAAAUY/fNDGFkmx9fQ/s1600/hot-sour-soup-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-SF1e0S-bi48/Tz7itTwCmsI/AAAAAAAAAUY/fNDGFkmx9fQ/s640/hot-sour-soup-3.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good anytime.</td></tr>
</tbody></table>Robin Ohttp://www.blogger.com/profile/17077722910473098233noreply@blogger.com8