tag:blogger.com,1999:blog-64575069713475049372024-03-14T02:13:33.382-07:00Food, Wine, and HomeRecipes, wine picks, and DIY ideas from our home and gardenSarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-6457506971347504937.post-82774510170871870692013-04-09T13:35:00.002-07:002013-04-09T13:37:05.141-07:00Thai Red Curry with Shrimp and Bell Peppers<div class="separator" style="clear: both; text-align: left;">
OK, so I unceremoniously dropped this blog for over a year. Mea culpa. But, in my defense, I was pregnant and didn't want to think about food, and then I had a newborn at home and had no time to think about food. But, now I've started experimenting in the kitchen again, and it's time to start sharing. </div>
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My husband is a big fan of Thai food. I didn't grow up eating Thai food, so this is largely uncharted territory for me. Uncharted territory is fun to explore. I don't feel hemmed in by lots of pre-existing expectations. This red curry is my best Thai dish so far: there's lots of variety in the texture, it has a good balance of sweet and spicy flavor, and the cilantro and basil combination adds a nice bright note on the finish. It's satisfying without being heavy. Major pluses: it's healthy, easy to prepare, and doesn't take a huge amount of time or make a huge mess. I was only in the kitchen for 30 minutes, and cleaning up only took 5 minutes. <br />
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You can make your own curry paste if you're adventurous and have lots of extra time, but it's much easier to buy a can or jar of red curry paste from the "ethnic" aisle of the grocery store. I've been told that this is what most Thai cooks do in practice as well. Adjust the spiciness to suit your preference: each tablespoon of curry paste is a "star" at a Thai restaurant. One star is mild, two or three is medium, more than three is quite spicy. Personally, I go for two to three. <br />
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Keys to this dish: Use uncooked shrimp and be careful not to overcook them. Use fresh spices. It's not important to be precise with the exact amount of each ingredient, but it is important to be precise about timing. Don't omit or substitute for the coconut milk. However, you can sub canola oil instead of peanut oil if you have a nut allergy. <br />
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2-3 tbsp peanut oil</div>
2-4 shallots, diced<br />
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1-2 carrots, shredded </div>
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1 red bell pepper, cut into strips</div>
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2 cloves garlic, pressed</div>
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1-3 tbsp red curry paste <br />
2 tbsp fish sauce<br />
1 tbsp brown sugar<br />
one 14 oz can of coconut milk<br />
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approx 1 lb uncooked shrimp, peeled & deveined<br />
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small handful of fresh cilantro leaves, chopped<br />
small handful of fresh Thai basil leaves, stems removed, chopped<br />
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1 cup uncooked jasmine rice <br />
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<u><b>Directions</b></u>1. Prepare all the ingredients: dice the shallots, shred the carrots, cut the bell pepper, peel and press the garlic. Wash, peel, and devein the shrimp. Set the oil, curry paste, fish sauce, brown sugar, and coconut milk by the stove. <br />
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2. Cook the jasmine rice: 2 cups water to 1 cup rice, simmer covered until all liquid is absorbed, about 15 minutes.<br />
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3. Meanwhile, heat the peanut oil in a deep skillet or large sauce pan. <br />
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4. Add the shallots, carrots, bell peppers, and garlic. Stir fry in the oil, 2-4 minutes, until shallots are softened. <br />
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5. Add 1-3+ tbsp of curry paste, stirring, and cook until fragrant, about 1 minute. <br />
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6. Stir in the fish sauce and brown sugar. <br />
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7. Pour in the coconut milk, stirring well, and bring to a low boil. Boil about 2 minutes, until slightly thickened.<br />
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8. Add the shrimp and boil for 2 minutes until shrimp are just cooked. <br />
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9. Turn off the heat.<br />
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10. Stir in the basil and cilantro.<br />
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Serve hot over jasmine rice. Enjoy!Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com1tag:blogger.com,1999:blog-6457506971347504937.post-43094851858926866292012-01-30T13:50:00.000-08:002012-01-31T11:36:38.354-08:00Best Guacamole YetHere's one for all you football fans: delicious homemade guacamole for Superbowl Sunday. Guacamole is a favorite in this house. My husband's eyes light up whenever I make a batch. I like to spoon it onto turkey tacos, Mexican salads, or use it as a dip for just about any finger food you could imagine. I've experimented with several different guac recipes and this is my favorite one so far. It's fresh and packed with flavor. Mmm yum.<br />
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one lime<br />
2-3 ripe avocados<br />
1/2 small white or purple onion, diced<br />
1-2 tomatoes or handful cherry tomatoes, seeded and chopped<br />
1 jalapeno pepper, seeded, finely diced (1-2 tbsp)<br />
1-2 tbsp fresh cilantro, stems removed, chopped<br />
1/2 tsp ground cumin<br />
1/2 tsp salt<br />
1/4 tsp garlic powder<br />
1/8 tsp cayenne pepper (omit if non-spicy guac is desired)<br />
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<b>***Important note:</b> Don't rub your eyes or touch sensitive skin when
handling fresh peppers. The capsacian in jalapenos can cause a burning
sensation that is very unpleasant. Ideally, wear cook's gloves or use a
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<u><b>Directions</b></u><br />
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1. Prepare the onion, jalapeno, tomato, and cilantro. Set aside.<br />
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2. Juice the lime into a medium bowl. Scoop the avocado into the bowl. Stir to coat the avocado pieces in the lime juice. If there is a lot of excess lime juice in the bowl, drain it off into a separate bowl. (Don't throw it away in case you want to adjust the flavor later.)<br />
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3. Add the cumin, salt, garlic powder, and cayenne to the avocado. Using a potato masher, smash the avocado and spices together until the avocado looks creamy with a few chunks. <br />
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4. Stir in the onion, tomato, jalapeno, and cilantro. <br />
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5. Cover the bowl with plastic wrap so the plastic is in direct contact with the guacamole (ie the plastic wrap is sitting in the bowl). This helps prevent oxidation, which will turn the avocado brown.<br />
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6. Let the guacamole sit on the counter for about 1 hour so the flavors will combine and mellow nicely.<br />
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7. Taste and adjust the seasoning if desired. Additional lime juice will add tartness, additional cayenne makes a hotter guac, and additional cilantro adds extra freshness. <br />
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Enjoy!Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-57242198329605297832012-01-18T08:50:00.000-08:002012-01-18T08:50:41.055-08:00Basque Chicken with Bell Peppers<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">This delicious braised chicken hails from the Basque region, where the cuisine shows both
French and Spanish influences. Chicken is simmered with spices, flavorful pancetta, and bell peppers. The result is tender, flavorful meat that falls off the bone, and a delicious homemade stock. Use a whole chicken that is cut up into 8 pieces so it will easily fit in a soup pot. Sometimes you can find "cut up chicken" at the grocery store (for example, our neighborhood Trader Joe's has it). If not, buy a whole roasting chicken and use a very sharp knife to slice off the wings, drumsticks, and thighs, then split the breasts down the center. Do not remove the bones or skin before cooking -- these add wonderful rich flavor to the stock. </span></div>
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<span style="font-size: small;"><u><b>Ingredients</b></u></span> </div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 tbsp flour</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Esplette pepper (may substitute paprika + pinch cayenne pepper)</span><span style="font-family: Arial,Helvetica,sans-serif;"></span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1 whole chicken, cut into 8 pieces </span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup olive oil</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">2 garlic cloves, chopped </span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1 cup chicken broth</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">4 oz pancetta </span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">2 red bell peppers, cored, seeded, and sliced</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">2 green bell peppers, cored, seeded, and sliced</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">fresh parsley for garnish (optional)</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Note: The original recipe calls for Esplette pepper, which can be difficult to find in the US. You may substitute paprika and a pinch of cayenne to create a similar flavor. </span></span><br />
<span style="font-size: small;"><br style="font-family: Arial,Helvetica,sans-serif;" /><u><b><span style="font-family: Arial,Helvetica,sans-serif;">Directions</span></b></u><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1. Mix the flour and spice together on a plate. Dip the chicken pieces in the flour mixture and turn to coat the skin. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2. Heat the olive oil over medium heat in a deep, large pot. Saute the chicken skin side down for 5-7 minutes until browned, then flip and saute an additional 3 minutes on the other side. (Don’t worry if the breaded chicken doesn’t look pretty.) </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3. Cover, reduce the heat to low, and simmer for 20 minutes. </span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">4. Add the pancetta, garlic, and chicken broth, and stir to combine. Cover and cook 10 minutes longer. <br /><br />5. Lift the chicken pieces and throw in the sliced bell peppers so they fall to the bottom, then replace the chicken on top of them. Cook covered for 20-30 additional minutes until the chicken is so tender it is falling from the bone. <br /><br />6. Serve garnished with parsley, stock, and cooked peppers. Enjoy with a slice of hearty bread.<br /><br />Buen apetito!</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"></span></span>Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-91342323645261942412012-01-02T19:34:00.000-08:002012-01-02T19:35:17.073-08:00Moet & Chandon Imperial Champagne: one for a special occasionNormally I won't spend much money on a bottle of bubbles, but every once in awhile I think it's worth it to spring for the real deal. It is actually illegal to call a sparkling wine "champagne" unless it is from the French region Champagne. Moet & Chandon easily justifies its place on the list of best-selling non-vintage champagnes in the world. Well-balanced with hints of ripe pear, this champagne is just off-dry with a lovely clean finish. Save it for a special occasion that demands just the right toast. $32 at Costco.<br />
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</a>Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-44394908840282795542011-12-29T17:26:00.000-08:002012-01-02T18:50:43.599-08:00Drunken Fig Crostini with Prosciutto and RoquefortDecadent in the extreme, this is a perfect appetizer for a fancy winter meal or holiday party. Spread a little bleu cheese on freshly toasted crostini, add a bit of prosciutto, and crown with wine-soaked figs. These delectable little treats disappeared in minutes when I made them for my in-laws. Fortunately I was smart enough to reserve a couple for myself in the kitchen - they were gone before I even made it to the dinner table! Garnish with walnuts for a nice counterpoint to the sweet-savory flavors of this delicious finger food. Serves 8-10 (assuming each person has two). <br />
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<u><b>Ingredients</b></u><br />
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8 oz dried figs<br />
1 1/2 cups red wine<br />
1 baguette, sliced into 1/4" thick rounds<br />
3-4 oz proscuitto<br />
3-4 oz roquefort or gorgonzola cheese<br />
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<u><b>Directions</b></u><br />
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1. Remove stems and chop dried figs into halves (or quarters if very large).<br />
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2. Add figs and wine to a small pot. Simmer over medium heat for 20 minutes, stirring occasionally to prevent scorching, until the figs have plumped up and absorbed all the wine. <br />
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3. Preheat the oven to 400F. Arrange sliced baguette on a cookie sheet. Lightly toast for 4 minutes. <br />
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4. Spread a little bleu cheese on each crostini, top with a bit of prosciutto, and add the figs to the top.<br />
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<b>Sommelier's note:</b> Use a spicy full-bodied wine such a syrah. It enhances the flavor of the figs and stands up well to the bleu cheese. If using a milder red, consider replacing the roquefort with chevre (goat cheese) for a milder flavor balance.Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-70235571411321017782011-12-20T11:11:00.000-08:002011-12-20T11:11:01.925-08:00Spinach Artichoke Dip - a hot appetizer for a cold dayI suspect even veggie-haters would enjoy this creamy spinach artichoke dip. Fresh garlic and crushed red pepper give it just a little zing without overpowering. Simple to make, it works well as a hot appetizer or party hors d'oeuvre. <br />
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<u><b>Ingredients</b></u><br />
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1/2 lb fresh spinach<br />
1 tbsp butter <br />
8 oz. cream cheese<br />
1/2 cup parmesan cheese, finely grated<br />
1 clove garlic, crushed<br />
1/2 tsp crushed red pepper flakes<br />
1/4 tsp salt<br />
6 oz marinated artichoke hearts, chopped <br />
baguette to serve<br />
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<b><u>Directions</u></b><br />
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1. Preheat the oven to 350F.<br />
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2. Thoroughly wash the spinach and remove any large stems. Melt a pat of butter in a large frying pan. Add the spinach and about a 1/4 cup of liquid (water, chicken stock, or white wine). Saute until the spinach leaves are fully wilted, about 3-4 minutes. Drain any excess moisture and set aside.<br />
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3. Using a stand mixer fitted with the flat beater attachment, beat the cream cheese, crushed garlic, spices, and parmesan together until fully combined, scraping the bowl once or twice. (Note: if you do not have a stand mixer, use "whipped" cream cheese because it is easier to work by hand or with a hand-held mixer.)<br />
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4. Fold the cooked spinach and chopped artichoke hearts into the cream cheese with a spoon, stirring to fully incorporate.<br />
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5. Spread the mixture into a 6"x9" glass baking dish or ceramic ramekins. Bake for 30-35 minutes.<br />
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6. Cut thin slices of baguette and lightly toast them in the oven on cookie sheets at 350F for about 4 minutes.<br />
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7. Serve the baguette slices topped with a spoonful of dip.<br />
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Enjoy!Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com1tag:blogger.com,1999:blog-6457506971347504937.post-10201461454782568882011-12-17T13:23:00.000-08:002011-12-18T14:51:30.402-08:00Oma's Buttermilk Pancakes: pure food chemistryThere are dozens of recipes for pancakes floating around on the web, but few that explain the chemistry of a perfect pancake. We often trust the wisdom of ages ("grandma's pancakes") without understanding why certain pancake recipes work better than others. By the way, this actually <i>is</i> an old family recipe, just in case anyone wondered about the truth of the title.<br />
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Sodium bicarbonate is the real magic behind a fluffy pancake. It leavens pancake batter by reacting with an acid to produce carbon dioxide bubbles. Baking powder (sodium bicarbonate + phosphate + corn starch) is a kind of all-in-one way to create this leavening reaction. Phosphates are a type of acid. One common type of phosphate found in baking powder is sodium aluminum sulfate, which creates a tinny aftertaste. However, if no other acid is present in a pancake recipe, it is necessary to use baking powder to create a fluffy cake. <br />
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Buttermilk pancakes do not require the use of baking powder. Baking soda, which is just pure sodium bicarbonate with no added phosphates, can be used instead. Lactic acid in the buttermilk will react with baking soda to leaven the batter. Do note -- buttermilk is <i>not</i> milk with butter in it. Most commonly available buttermilk is regular milk that has been cultured and fermented. Its flavor is reminiscent of plain yogurt.<br />
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Why use oil instead of butter in pancake batter? Pancakes should be cooked on a hot pan for optimum texture, and butter burns quickly at high temperature. Blackened pancakes are a disaster in anyone's book! Oil will not burn, and helps create a nicely browned cake that doesn't stick to the pan. <br />
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This batter yields a lightly sweet, fluffy pancake. I call for a tablespoon of sugar, but two may be used for a sweeter cake. Top these cakes with whipped cream and fresh fruit, nutella, fruit preserves, or maple syrup and butter. As written, this recipe makes enough pancakes for our family of two plus a little one. Double it for a family of four. Enjoy on a lazy weekend morning. <br />
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<u><b>Ingredients</b></u><br />
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1 cup flour<br />
1 tbsp sugar<br />
1/2 tsp baking soda<br />
1 egg <br />
1 cup buttermilk<br />
1 tbsp vegetable oil<br />
1/4 tsp vanilla extract<br />
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<u><b>Directions</b></u><br />
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1. Turn the oven on low (200F). In a medium bowl, combine flour, sugar, and baking soda and stir thoroughly.<br />
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2. In a separate bowl, lightly beat the egg with a fork, then add buttermilk, vegetable oil, and vanilla extract. Stir to combine.<br />
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3. Make a small well in the center of the dry ingredients. Pour the wet ingredients into the well and stir until completely combined to make the batter.<br />
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4. Cook the pancakes in batches on a hot fry pan. When the bubbles pop and leave a small hole that does not close again, it's time to flip. <br />
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5. Keep cooked pancakes warm in the oven while you cook the others.<br />
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Enjoy!Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-33779295837838722012011-11-28T09:56:00.000-08:002011-11-28T09:56:08.713-08:00Turkey & Spinach Wraps: a fast & easy lunch<div class="separator" style="clear: both; text-align: center;"></div>These turkey & spinach wraps are my twist on the more common turkey sandwich. I melted a little butter in a a frying pan over medium heat, added a couple handfuls of fresh spinach and a splash of chicken stock, and sauteed until the spinach was just starting to wilt (about 2 mins). Then I stirred in some shredded turkey meat, added a few crushed red pepper flakes and a dash of salt, and left it over the heat for 2 more minutes to warm the turkey. Then I spread a little cream cheese on a wrap, added a bit of diced purple onion, layered the cooked spinach-turkey on top, and wrapped it up. This delicious hot wrap was just the thing for a busy day. Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-r9IdGZiBE64/TtPKiDc8F0I/AAAAAAAAAHY/aeudzSOW94Q/s1600/IMG_2850.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-r9IdGZiBE64/TtPKiDc8F0I/AAAAAAAAAHY/aeudzSOW94Q/s640/IMG_2850.JPG" width="640" /></a></div>Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-56380172076999752282011-11-25T13:41:00.000-08:002011-11-25T13:41:15.075-08:00Turkey & Cranberry Salad: light fare for the day after ThanksgivingLike most people, I have a fridge packed with leftovers from yesterday's feast. Since I'm very short on time this weekend, I'll be posting mini-blogs about what I'm doing with them. Hopefully, this will provide some inspiration for delicious and creative ways to use your own leftovers.<br />
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I was craving something light and healthy after yesterday's indulgences. I tossed some green leaf lettuce with a splash of basalmic vinegar and olive oil. I topped the lettuce with thin slices of persimmon, a bit of shredded Jack cheese, some bite-size turkey pieces, a bit of cranberry sauce, and sprinkled some pecans on top. If you don't have ripe persimmons, fresh pears would be a good substitute. With their subtle earthy sweetness, pecans were perfect for this particular salad, but toasted walnuts would be a good alternate topping. The dominant flavor balance is sweet and slightly tart, and it left me feeling refreshed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qrSot6JIg_A/TtAKokXJmRI/AAAAAAAAAHQ/pWEbaIv2apc/s1600/IMG_2845.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-qrSot6JIg_A/TtAKokXJmRI/AAAAAAAAAHQ/pWEbaIv2apc/s640/IMG_2845.JPG" width="640" /></a></div>Happy Holidays all!Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-16820790154037701832011-11-22T12:09:00.000-08:002011-11-22T14:16:36.291-08:00Apfelkuchen: authentic Bavarian apple cakeThis recipe for apfelkuchen was created by Franziska of Greiling, Bavaria, a long time friend of my husband's family. We stayed with her family for a few days while we honeymooned in Germany. Though there was a language barrier between us (I know about 5 words of German), she and her husband made me feel like I was part of their family. I immediately felt welcome in their home even though we'd never met before.<br />
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Bavarian hospitality is remarkable for its deep, genuine generosity. Food culture is a very important part of it -- Bavarians particularly love to create baked goods to share with others. We were showered with many such homemade delights while we stayed in Franziska's home. Holiday cookies, fruit tortes, and strudels are to the Bavarians what puff pastries are to the French: an important source of cultural identity. Bavarian desserts are marked by a subtle sweetness, often relying on fruit and other natural flavorings rather than just sugar. This light apple cake would be traditionally served with afternoon coffee, but it could also be served as an after-dinner dessert, or even as a breakfast dish.<br />
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Vanilla sugar is a staple in Bavarian baking, and gives this cake its truly authentic flavor. Vanilla sugar is usually sold in little packets that can sometimes be found in specialty stores in the States. If you cannot find it, half a teaspoon of vanilla extract may be substituted for a packet of vanilla sugar, but the flavor won't have quite the same character.<br />
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True to the cultural heritage that makes them the best precision machinists in the world, the Germans are very precise in their baking. Dry ingredients are measured by metric weight (number of grams) rather than volume (cups, spoonfuls, etc). My proudly German husband has proved to me that this measurement approach is in fact more precise. My imprecise nature concedes defeat on this point, but stubbornly maintains that precision is sometimes unnecessary. So, I have converted the original recipe to approximate volume measurements for ease of use, but also included the weight measurements to stay true to German form. Use a springform cake pan for this recipe if you have one. Avoid nonstick pans, or line them with parchment paper to prevent scorching the edges of this delicate cake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Efjrh4NGI1g/Tsv3iBrZs3I/AAAAAAAAAHI/gK8MWFLydVM/s1600/IMG_2808.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Efjrh4NGI1g/Tsv3iBrZs3I/AAAAAAAAAHI/gK8MWFLydVM/s640/IMG_2808.JPG" width="640" /></a></div><br />
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<a name='more'></a><b><u>Ingredients</u></b><br />
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</div><div>100 grams unsalted butter, softened (1 stick)<br />
150 grams granulated sugar (3/4 cup)<br />
1 packet (7.5 grams) vanilla sugar (may sub 1/2 tsp vanilla extract)<br />
2 large eggs<br />
250 grams flour (2 1/4 cups)<br />
8 grams baking powder (1 1/2 tsp)<br />
1/8 liter of milk (2/3 cup)<br />
3 medium baking apples, peeled, quartered, cored, and sliced into fan shapes (e.g. Granny Smith, Rome)<br />
squeeze fresh lemon juice<br />
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<b><u>Directions</u></b><br />
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1. Preheat the oven to 375 F. Lightly grease and flour a springform cake pan.<br />
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2. In a large bowl, cream the butter, sugar, and vanilla sugar together using a stand mixer or a handheld mixer.<br />
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3. Add the eggs one at a time and beat to incorporate.<br />
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4. Add the flour and baking powder and mix in to the batter, then add the milk and fully incorporate it.<br />
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5. Pour the batter into the prepared cake pan and level it out.<br />
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6. Prepare the apples. A "fan shape" means cutting many slits into an apple quarter to create very thin but still attached slices. Drip lemon juice over the cut apples.<br />
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7. Press the apple sections into the cake batter.<br />
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8. Bake for approximately 60 minutes, until lightly golden brown and a toothpick inserted in the center comes out clean.<br />
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Mahlzeit!</div>Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com1tag:blogger.com,1999:blog-6457506971347504937.post-35578207097370815762011-11-08T11:54:00.000-08:002011-11-08T12:09:32.799-08:00Chicken Soup: my favorite cold-busting foodA nasty cold had my toddler and me both feeling miserable a couple days ago. Desperate for something to soothe my sore throat, I scrounged through my kitchen hoping to find the ingredients for some chicken-noodle soup. I had most of the classic ingredients but no noodles or carrots, so I crafted this flavorful and healthy chicken & barley soup instead. This made my sore throat feel so much better, and tasted wonderful too. Homemade soup is infinitely preferable to canned alternatives, which are loaded with additives, MSG, and too much salt. This chicken soup is really easy, too -- perfect for days when you feel crummy and don't want to do a lot of work in the kitchen.<br />
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Use this basic recipe to craft your own version of delicious homemade chicken soup. The key cold-busting ingredients are fresh chicken, chicken stock, onion, and fresh crushed garlic. Chicken meat and chicken stock are loaded with zinc (a powerful immune booster) and cysteine, an amino acid that helps break up mucus. I prefer to use chicken thighs because they have slightly more fat than the breast, which makes the soup a little heartier and more flavorful. Onions are a good source of quercetin (a strong antiviral) and immune-boosting vitamin C. Fresh garlic contains allicin, which is another powerful antiviral / antibacterial compound. Veggies, spices, and grains (like wild rice or barley) add additional flavors and healthy nutrients. <br />
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This recipe yields about 5 servings, but you can stretch it out by adding more stock or water. It can be made ahead and saved in the freezer; allow it to thaw on the counter or in the fridge before reheating it over low heat on the stove. Skip the microwave for this one -- microwaving destroys many of the beneficial micronutrients that make this homemade soup effective against viruses.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9F2AAZ2FMMQ/TrmBv7q81WI/AAAAAAAAAG0/73sXbLAevp4/s1600/IMG_2772.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-9F2AAZ2FMMQ/TrmBv7q81WI/AAAAAAAAAG0/73sXbLAevp4/s640/IMG_2772.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><b><u>Ingredients</u></b><br />
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1 lb boneless skinless chicken thighs, cut into small pieces<br />
1-2 tbsp olive oil, butter, or other fat <br />
salt<br />
1/2 medium onion, chopped<br />
3 cloves fresh garlic, crushed<br />
1 quart chicken stock<br />
2 cups water <br />
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<b><u>Optional Ingredients</u></b><br />
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3-4 ribs celery, chopped <br />
1-2 carrots or parsnips, chopped <br />
marjoram, rosemary, and/or thyme<br />
1/2 cup barley, rice, or short noodles <br />
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<b><u>Directions</u></b><br />
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1. In a large soup pot, heat 1 tbsp of fat over high heat. (I used leftover bacon fat, but butter or oil may be used instead). Add the chicken pieces to the pot and lightly salt them. Brown for 4 minutes, then flip and cook for 2-4 minutes. Do not stir while browning -- the burnt bits on the bottom of the pan add a significant amount of flavor, richness, and color to the soup.<br />
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2. Remove the chicken to a bowl, but reserve the fat in the pot. If there isn't any fat left in the pot, add one more tbsp. <br />
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3. Over medium heat, add the onion and any other vegetables. Cook for 4-5 minutes until softened but not browned, stirring regularly. Add the crushed garlic and spices and cook one more minute until fragrant. (Recommended spicing: 1/2 tsp ground marjoram, 1 tsp dried rosemary or one sprig fresh, 1/2 tsp dried thyme or two sprigs fresh).<br />
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4. Add 1 quart chicken stock and 2 cups water, scraping the bottom of the pot to incorporate the browned bits into the soup.<br />
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5. Add the cooked chicken back into the pot. Bring the soup up to a boil, then reduce heat to med-low so the soup is simmering. <br />
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6. If desired, add dried barley, rice, or pasta to the soup. Cook time will vary depending on the type of grain / pasta added. Short noodles will take about 15 additional minutes. Barley or wild rice will take about 45 additional minutes. Look at the package and use the cook time as a guideline. <br />
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7. Taste the soup and adjust the seasoning if needed. <br />
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Salute!Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-81732686608700428032011-11-04T11:58:00.000-07:002011-11-04T11:58:13.132-07:00"Seattle's Best" Mac 'N Cheese: the cheesiest, creamiest mac everThis is my adaptation of the mac 'n cheese recipe from a cheese maker located in Seattle's Pike Place Market. It has been routinely voted "Seattle's Best Mac" for several years running. If it's not the creamiest, cheesiest, most comforting mac you've ever tried, send me your recipe... I've never found a mac better than this. This is first class American comfort food that your family will surely love. It's a standby in our kitchen, and one of my favorite things to eat after a hard day.<br />
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There are three keys to perfect mac 'n cheese. First and foremost, <u>do not use pre-shredded cheeses</u>, which contain anti-caking agents that damage the melting properties. Second, cook the roux long enough to prevent a raw flour taste. Third, slightly undercook the pasta before it goes in the oven; this prevents it from turning to mush.<br />
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You can add a little bit of bacon, pancetta, prosciutto, or other flavorful bit of meat to create an additional savory dimension to your mac. For a vegetarian alternative, try chopping up some lightly steamed broccoli or cauliflower and stirring it into the cheese sauce, making sure to fully coat it so it doesn't scorch in the oven. Or, make it straight without anything added, and indulge your taste buds in pure cheesy creaminess.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-c0iKPcraDdI/TrQsJ4y5XAI/AAAAAAAAAGg/DBiLD4UIYCA/s1600/IMG_1948.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-c0iKPcraDdI/TrQsJ4y5XAI/AAAAAAAAAGg/DBiLD4UIYCA/s640/IMG_1948.JPG" width="640" /></a></div><br />
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12 oz pasta, such as penne, macaroni, radiatori, or fusilli<br />
14 oz + 2 oz grated <i>semi-hard cheese</i> such as cheddar, gouda, gruyere, or emmentaler<br />
2 oz grated <i>semi-soft cheese</i> such as monterrey jack, pepper jack, mozzarella, havarti, or colby<br />
1/3 cup flour<br />
1/4 cup butter (half a stick)<br />
3 cups milk<br />
1/2 tsp salt<br />
1/8 tsp garlic powder<br />
crushed red pepper flakes (optional)<br />
crumbled bacon, shredded prosciutto, pancetta, cooked sausage, cooked ground beef, or other meat (optional)<br />
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<b><u>Directions</u></b><br />
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1. Grease a glass 9"x13" baking dish with butter. Preheat the oven to 350F.<br />
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2. Bring a large pot of water to a boil. Cook the pasta 2 minutes less than package directions, drain, pour cooked pasta into the glass baking dish, and add a little bit of butter to prevent the noodles from clumping.<br />
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3. In a large saucepan over medium heat, melt 1/4 cup butter, add 1/3 cup flour, and whisk together. Continue whisking constantly to avoid scorching. Cook for 2 minutes.<br />
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4. Slowly add the milk to the roux, whisking constantly. Cook for 10 minutes to thicken the sauce, stirring frequently. Stir in the salt and the garlic powder.<br />
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5. Turn the heat down to low. Gradually add 14 oz of semi-hard cheese and 2 oz of semi-soft cheese, stirring to incorporate the cheeses while they melt. (Note: different kinds of cheese produce unique flavors. Personally I love sharp white cheddar & pepper jack, or gouda with monterrey jack. The hard & soft combination is important for the consistency of the sauce.)<br />
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6. Pour the cheese sauce over the cooked noodles. Stir to thoroughly coat the noodles in the sauce. (Note: it will look like too much sauce for the amount of pasta, but the high sauce: noodles ratio is important for a creamy mac.)<br />
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7. Sprinkle the remaining 2 oz of semi-hard cheese on top.<br />
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8. Optional: sprinkle crushed red pepper flakes and bits of meat on top.<br />
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9. Bake, uncovered, for 30 minutes. Allow the mac to stand for 5 minutes prior to serving.<br />
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Enjoy this delicious comfort food!Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-59710056083528646192011-10-29T16:16:00.000-07:002011-10-29T16:16:34.932-07:00Ratatouille: a classic French country dishMany Americans first heard of ratatouille after Pixar released their well-loved CGI film with that title. (Though I was charmed by the film on some level, personally this cook sympathized with Anton Ego, the smug French food critic who was horrified by the idea of a rat in the kitchen.) Ratatouille is the dish that won Anton's heart in the end. The simple vegetarian fare is a far cry from the Parisian haut cuisine that is served in most American French restaurants, yet is quite representative of the way most French people actually eat. Fresh vegetables, spices, and herbs take center stage in this and many other French country dishes. I chose to prepare this particular dish when I received an eggplant, onions, parsley, and a bunch of zucchini in my Full Circle Farm box.<br />
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All the work is in the initial vegetable preparation. It does take awhile to slice, sweat, and seed the veggies, but the actual cooking is very straightforward. It is absolutely crucial to sweat the eggplant and zucchini prior to stewing them to prevent a mushy consistency. I also leave the skins on the eggplant, tomatoes, and zucchini for improved texture. The resulting stew is soft but not squishy, full of flavor, and deeply satisfying without being heavy. It's a good choice for a cooler day. Enjoy it with a glass of medium-bodied red wine, such as one from the Rhone region, a thick slice of hearty bread, and a little soft cheese.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5hfGFcEGUVw/TqyC1gCBSXI/AAAAAAAAAGY/tjm1pVvtJ2o/s1600/IMG_2600.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-5hfGFcEGUVw/TqyC1gCBSXI/AAAAAAAAAGY/tjm1pVvtJ2o/s640/IMG_2600.JPG" width="640" /></a></div><br />
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1 large eggplant, halved lengthwise and cut into 3/8" thick slices<br />
3/4 lb zucchini, sliced 1/2" thick<br />
salt & pepper<br />
1/4 cup extra virgin olive oil<br />
2 medium brown onions, thinly sliced<br />
4 fresh garlic cloves, finely chopped<br />
1 tsp ground coriander<br />
1 lb fresh tomatoes, seeded and chopped<br />
1 green and 1 red bell pepper, cored, seeded, and sliced<br />
large "bouquet garni" (handful celery tops and few sprigs fresh thyme, tied with a piece of string)<br />
2 tbsp fresh parsley, chopped<br />
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<b><u>Directions</u></b><br />
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1. Spread the sliced eggplant and zucchini on baking trays, sprinkle them with salt, and leave them to stand for 30 minutes. This will "sweat" out excess moisture and prevent a squishy texture. After 30 minutes, rinse them well with water, dry thoroughly with paper towels, and set aside.<br />
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2. Heat 2 tbsp of olive oil in a large casserole (enameled cast iron is ideal) over medium heat. Saute the onions with a little salt and pepper for 5-7 minutes, until clear (not brown).<br />
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3. Alternately layer the eggplant, zucchini, tomatoes, bell peppers, garlic, and coriander into the casserole.<br />
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4. Spoon in the remaining 2 tbsp of oil, stir, and sprinkle the parsley on top.<br />
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5. Push the bouquet garni, top down, into the center of the pot.<br />
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6. Cover and simmer over low heat, 15 minutes, then turn over the contents gently with a wooden spoon so the top layers are pushed to the bottom. Cover again and simmer for 10 more minutes. The vegetables should be cooked but not mushy.<br />
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7. If the stew is too soupy, remove the lid, raise the heat to med-high, and cook for 5 additional minutes to evaporate some of the liquid.<br />
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8. Discard the bouquet garni and serve.<br />
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Bon appetit!Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-82313113393855970922011-10-26T16:14:00.000-07:002011-10-26T16:15:16.691-07:00Grand Marnier Cake with Chocolate FrostingNormally I wouldn't post two cake recipes back-to-back, but this one is too good to keep secret. My husband requested an orange-chocolate birthday cake this year. This was new territory for me, but I was happy to experiment, and absolutely thrilled with the result. This is quite possibly the best and most decadent birthday cake I've made to date.<br />
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Pecans lend a delicate sweetness to this moist and buttery cake, while whipped egg whites make it light and fluffy. I created a subtle and pleasing orange flavor by using sour cream to balance Grand Marnier, orange zest, and orange extract. The secret to a perfect cake is to use really top-notch butter. Que manifique!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Kh3tXpHTffY/TqiCEX5JdjI/AAAAAAAAAGA/pgIEi7E8B64/s1600/IMG_2696.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Kh3tXpHTffY/TqiCEX5JdjI/AAAAAAAAAGA/pgIEi7E8B64/s640/IMG_2696.JPG" width="640" /></a></div><br />
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<a name='more'></a><u><b>Cake Ingredients</b></u><br />
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2 cups flour<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1 cup (2 sticks) unsalted butter, softened<br />
3 large eggs, whites and yolks separated<br />
1 1/4 cups granulated sugar<br />
1 tbsp orange zest<br />
2 tbsp Grand Marnier liqueur<br />
2 tbsp orange extract<br />
1 1/4 cup sour cream<br />
1 cup pecans, finely chopped<br />
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<b><u>Frosting Ingredients</u></b><br />
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1 cup semisweet chocolate chips<br />
4 oz softened butter<br />
5 tbsp milk<br />
2 cups powdered sugar<br />
1 1/2 tsp Grand Marnier<br />
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<b><u>Directions</u></b><br />
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1. Preheat the oven to 350 F. Grease and flour two 9" cake pans, springform if you have them. (Tip: If using "non-stick" cake pans, use parchment paper inside the cake pans to keep the cake from crisping. Non-stick pans will burn a delicate cake like this. I strongly prefer old-fashioned aluminum pans, which have better heat transfer properties.)<br />
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2. In a medium bowl, combine the flour, baking powder, baking soda, and salt and stir thoroughly.<br />
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3. Using a stand mixer or handheld mixer, beat the butter and sugar on medium speed until light and fluffy.<br />
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4. Add the egg yolks one at a time and beat them into the butter mixture.<br />
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5. Mix in the orange zest, Grand Marnier, and orange extract.<br />
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6. Add the flour 1/2 cup at a time, alternating with the sour cream, mixing on medium speed until all flour and sour cream are incorporated.<br />
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7. Add the chopped nuts into the batter and stir with a wooden spoon to incorporate.<br />
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8. In a separate medium bowl, beat the egg whites on high speed until stiff peaks form.<br />
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9. Add the egg whites to the batter and carefully fold them in by hand using a spatula.<br />
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10. Divide and evenly distribute the batter in the prepared cake pans.<br />
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11. Bake for 30-35 mins until a toothpick inserted in the center comes out clean.<br />
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12. Melt the chocolate chips in a double boiler (or carefully in a small saucepan) over med-low heat, stirring constantly to avoid scorching. Set aside to cool for 15 minutes.<br />
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13. Using a stand mixer or handheld mixer, lightly beat 4 oz of softened butter until creamy.<br />
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14. Alternately add 1 tbsp of milk and 1/2 cup powdered sugar, mixing until incorporated, until all powdered sugar and milk have been added. (Note: the frosting will look too thin at this point.)<br />
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15. Add the Grand Marnier and mix until incorporated.<br />
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16. When the chocolate has cooled, add it to the frosting and mix on low speed to incorporate. This will help thicken the frosting. Tip: If the frosting still seems too thin for your tastes, add additional powdered sugar 1/4 cup at a time. If it gets too sweet, you can correct the flavor by adding unsweetened cocoa powder 1/2 tsp at a time.<br />
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17. After the cake has cooled, use a cake or bread knife to slice off the rounded top on one of the layers. This creates a nice flat base layer.<br />
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18. Frost the cake. I chose to decorate it with a few additional chocolate chips to add some style.<br />
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Bon appetit!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-N53IQrbL_oQ/TqiQ0OqGvMI/AAAAAAAAAGQ/XBB03fr2yGM/s1600/IMG_2687.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-N53IQrbL_oQ/TqiQ0OqGvMI/AAAAAAAAAGQ/XBB03fr2yGM/s640/IMG_2687.JPG" width="640" /></a></div>Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-16931499209894259962011-10-24T14:29:00.000-07:002011-10-24T14:29:19.463-07:00Carrot Cake: a family favorite on a Fall dayI created this moist and flavorful carrot cake by adapting a family recipe from my mother-in-law. Shredded carrots, chopped pecans, and orange zest create a pleasing texture and balanced sweetness. I used a traditional cream cheese frosting sprinkled with pecans and dried cherries. This cake can either be made in two 9" round pans or baked in a 9"x13" glass baking dish. For layer cakes, scale up the frosting ingredients by 50%.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bvrVmZYBeDY/TqXF1S45LeI/AAAAAAAAAFw/MUGa8fO4qmk/s1600/IMG_2544.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-bvrVmZYBeDY/TqXF1S45LeI/AAAAAAAAAFw/MUGa8fO4qmk/s640/IMG_2544.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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<a name='more'></a><b><u>Cake Ingredients</u></b><br />
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</u></b></div><div>1 cup butter, melted</div><div>1 cup brown sugar (firmly packed)</div><div>3/4 cup granulated sugar</div><div>3 eggs</div><div>zest and juice of one orange</div><div>2 1/2 tsp vanilla</div><div>2 3/4 cups flour</div><div>1 tbsp cinnamon</div><div>2 tsp baking soda</div><div>1/2 tsp salt</div><div>1/2 cup chopped pecans</div><div>2 cups freshly grated carrots (approx 4 medium carrots)</div><div><br />
</div><div><b><u>Frosting Ingredients</u></b></div><div><br />
</div><div>3 1/2 - 5 cups powdered sugar</div><div>8 oz cream cheese, softened</div><div>2 tbsp butter, softened</div><div>2 tsp vanilla</div><div>pecans and dried cherries for garnish</div><div><br />
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</u></b></div><div>1. Preheat oven to 350 F. Grease and lightly flour either 9"x13" baking dish or (2) 9" diameter cake pans.</div><div><br />
</div><div>2. Combine melted butter, brown sugar, white sugar, and eggs in a large bowl, beating on medium speed until creamy. Scrape the bowl a few times to fully mix all ingredients. </div><div><br />
</div><div>3. Add the orange juice, orange zest, and vanilla to the egg mixture. Beat until well-mixed.</div><div><br />
</div><div>4. In a separate bowl, combine the dry ingredients (flour, cinnamon, baking soda, salt) and stir well.</div><div><br />
</div><div>5. Add the dry ingredients to the wet ingredients and beat on low speed until completely mixed.</div><div><br />
</div><div>6. Add the chopped pecans and shredded carrot to the mixture, stirring by hand with a wooden spoon to incorporate. </div><div><br />
</div><div>7. Pour the batter into the prepared cake dish or pans. </div><div><br />
</div><div>8. Bake for 40-50 mins until a toothpick inserted in the center comes out clean. Cool completely before frosting the cake.</div><div><br />
</div><div>9. To create the frosting: In a separate bowl, combine the softened cream cheese, vanilla, and butter, and beat on low speed. (Note: it is best to use a stand mixer for this step if you have one.)</div><div><br />
</div><div>10. Add the confectioner's sugar to the mixture half a cup at a time, mixing on low speed to incorporate. At about 3-4 cups of sugar, start paying attention to the taste and texture of the frosting. It should be sweet but not overly so, and thick enough to spread well on the cake. </div><div><br />
</div><div>11. Frost the cooled cake. Tip: If creating a layer cake, slice off the rounded top of each layer using a bread or cake knife. This makes it much easier to stack and frost the layers.<br />
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12. Use pecans and/or dried cherries for garnish.<br />
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Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SpjHqWS8kNg/TqXXzf2BYtI/AAAAAAAAAF4/Z1Zf1n5fhSA/s1600/IMG_2540.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-SpjHqWS8kNg/TqXXzf2BYtI/AAAAAAAAAF4/Z1Zf1n5fhSA/s640/IMG_2540.JPG" width="640" /></a></div><br />
</div>Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-51342703414890147102011-10-11T10:33:00.000-07:002011-10-11T10:33:45.016-07:00Easy Ranch DressingThis easy herbed ranch dressing takes just minutes to make, and will keep in the fridge for about 3 weeks. I use fresh chives because they grow in my garden, but dried chives or finely diced green onions could be substituted. As written, this recipe produces a creamy, flavorful dressing perfect for drizzling over salads or using as a spread on sandwiches. For ranch dip, increase the amount of sour cream by 1/4 cup for a thicker consistency.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-y1DdTVYa8dE/TpR11kNjQoI/AAAAAAAAAFg/S25w7JKtRUY/s1600/IMG_2499.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/-y1DdTVYa8dE/TpR11kNjQoI/AAAAAAAAAFg/S25w7JKtRUY/s640/IMG_2499.JPG" width="640" /></a></div><br />
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<a name='more'></a><b><u>Ingredients</u></b><br />
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1 cup mayonnaise<br />
1/4 cup buttermilk<br />
1/4 cup sour cream<br />
1 tbsp fresh chives, finely chopped (or 1 tsp dried chives)<br />
1/2 tsp dried parsley<br />
1/2 tsp dried dill weed<br />
1/4 tsp onion powder<br />
1/4 tsp garlic powder<br />
pinch salt<br />
pinch pepper<br />
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<b><u>Directions</u></b><br />
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1. Combine all ingredients in a bowl and whisk until thoroughly combined.<br />
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2. Cover and refrigerate for at least 30 minutes before serving.Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-79210943617663989522011-10-05T13:54:00.000-07:002011-10-05T13:54:10.449-07:00Kale Gratin: my twist on a French country classicGratin takes many forms, but most gratins are based on potatoes, bread crumbs, and cheese. I got a big bunch of leafy red kale and a bag of yellow potatoes in my Full Circle Farm box this week, so I decided to hybridize two different gratin recipes to create this delicious dish. This is a good example of fusion cooking -- locally-sourced ingredients prepared in classic French style. Nutrient-rich kale adds texture and vibrance to the potato base, while generous use of cheese and bacon keep this dish true to its country roots. This is comfort food to be sure, and a perfectly satisfying meal for a crisp Autumn day.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FaguBoGVsf8/Toy8LNAWt2I/AAAAAAAAAFc/RWOYbkhpBO0/s1600/IMG_2477.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-FaguBoGVsf8/Toy8LNAWt2I/AAAAAAAAAFc/RWOYbkhpBO0/s640/IMG_2477.JPG" width="640" /></a></div><br />
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<a name='more'></a><b><u>Ingredients</u></b><br />
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1 large bunch kale, washed, large stems discarded, leaves torn up<br />
3-4 medium yellow potatoes, peeled and sliced into 1/4" thick rounds<br />
1 medium yellow onion, chopped<br />
4 pieces bacon<br />
8 oz. semi-hard cheese (e.g. cheddar or gouda), grated<br />
1/2 cup chicken stock or broth<br />
1 cup milk<br />
1 1/2 tsp salt<br />
1/8 tsp black pepper<br />
pinch nutmeg<br />
2 eggs, lightly beaten<br />
1/4 cup bread crumbs<br />
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<b><u>Directions</u></b><br />
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1. Bring a large pot of water to a boil. Blanch the kale leaves for 3 minutes, drain, rinse with cool water, and squeeze out excess water. Set kale aside.<br />
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2. Bring another large pot of water to a boil. Add the potato slices and boil for 5 minutes. Remove with a slotted spoon. Arrange potato slices on the bottom of a 9x13 glass baking dish.<br />
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3. Preheat the oven to 350F.<br />
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4. In a large pot, fry the bacon over medium heat, turning regularly so it does not burn. Remove when crisped and set aside. Reserve the bacon fat.<br />
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5. Add the onions to the pot and saute over medium heat until soft but not brown, about 4 minutes.<br />
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6. Raise the heat to high. Add the chicken stock and boil to reduce liquid by half, about 3-4 minutes.<br />
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7. Reduce the heat to medium-low and add the milk, salt, pepper, and nutmeg. Stir for 2 minutes until the milk is heated but not boiling.<br />
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8. Add the kale, egg, and all but 1/4 cup of cheese. Stir to thoroughly combine.<br />
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9. Pour the kale mixture over the top of the potatoes in the baking dish.<br />
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10. Spread the bread crumbs and the remaining 1/4 cup of cheese over the top.<br />
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11. Crumble the cooked bacon on top.<br />
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12. Bake for 40 minutes until the cheese is melted and the gratin is beginning to bubble around the edges.<br />
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I served the gratin with a crisp garden salad and a glass of <a href="http://foodwineandhome.blogspot.com/2011/10/chateau-haut-sorillon-bordeaux.html">Bordeaux</a>.<br />
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Bon appetit!<br />
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</u></b>Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-29200933149956108582011-10-03T10:30:00.000-07:002011-10-03T10:30:43.251-07:00Chateau Haut-Sorillon Bordeaux Superieur: an old-vine French red<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8KvzsBWZ614/TonquVgfZRI/AAAAAAAAAFY/ocgS2JseBBY/s1600/IMG_2397.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-8KvzsBWZ614/TonquVgfZRI/AAAAAAAAAFY/ocgS2JseBBY/s640/IMG_2397.JPG" width="640" /></a></div><div><br />
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</div>2009 is being heralded as a fantastic year for the Bordeaux region. I have yet to try many '09s, but found this affordable Chateau Haut-Sorillon Bordeaux quite drinkable. Like all wines that receive the Bordeaux Superieur designation, this is an old vine wine. Subtle fruit adds a bit of complexity, but does not overwhelm. The dusky floral bouquet is dominated by lavender with a note of cinnamon. Full-bodied and well-balanced, it is an appropriate pair for steak, lamb, strong cheese, or smoked meats. $9 at Trader Joe's.Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-58694335974601343552011-09-29T09:54:00.000-07:002011-09-29T09:54:12.820-07:00White Bean and Salami Soup: a taste of TuscanyNow that Fall is here, it's time for this healthy and hearty white bean soup from Tuscany. I love its varied textures and flavors, particularly the savory bits of salami. Nutrient-rich kale, white northern beans, and garlic make this soup a potent immune booster as well as a great source of dietary fiber and iron. Try it on a crisp Autumn day with a glass of red wine.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8nTXFt7CRqc/ToSiX84I5yI/AAAAAAAAAFU/Rhf5PfEQmPk/s1600/IMG_1999.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-8nTXFt7CRqc/ToSiX84I5yI/AAAAAAAAAFU/Rhf5PfEQmPk/s640/IMG_1999.JPG" width="640" /></a></div><br />
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<b><u>Ingredients</u></b><br />
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1 lb dried great northern beans<br />
fresh or dried rosemary, oregano, and basil<br />
3 garlic cloves, thinly sliced + 3 garlic cloves, crushed<br />
salt<br />
olive oil<br />
1/2 lb salami, diced (1/2" pieces)<br />
1 medium onion, chopped<br />
2 carrots, chopped<br />
2 ribs celery, chopped<br />
6 cups low-sodium chicken broth<br />
1 bunch kale, large stems discarded, leaves chopped<br />
fresh Italian flat leaf parsley, chopped (optional)<br />
freshly grated parmesan (optional)<br />
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<b><u>Directions</u></b><br />
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1. Soak the beans in water overnight in a large bowl (12-24 hours). Drain. (Note: Dried beans expand when soaked. Use a bowl that is at least 2x as deep as the dried beans themselves.)<br />
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2. In a large pot, combine the beans with 3 smashed garlic cloves, rosemary, oregano, and basil. (Note: For dried spice, use approximately 1 tsp rosemary, 1/2 tsp basil, 1/2 tsp oregano.) Add enough water to cover with 1" extra, then bring to a boil.<br />
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3. Simmer over med-low heat for 25 minutes until beans begin to soften.<br />
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4. Add 2 tsp salt and simmer 20 more minutes until beans are tender. (Not only does this improve the flavor of the beans, it also helps break down the outer skins and makes the beans more digestible.)<br />
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5. Drain the beans.<br />
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6. In a large soup pot (I prefer enameled cast iron), heat the olive oil over medium heat. Fry the salami in the olive oil for 5-8 minutes, until lightly crisped. Remove with a slotted spoon and set aside, reserving the oil.<br />
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7. Add the carrots, onion, celery, sliced garlic cloves and additional herbs to season. (For dried herbs, I use approx 1/2 tsp rosemary, 1/2 tsp basil, 1/2 tsp oregano.)<br />
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8. Saute the veggies for 2 minutes over medium heat, then cover and cook for an additional 10 minutes to soften.<br />
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9. Add the beans and the chicken broth to the vegetables.<br />
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10. Transfer half of the soup to a blender and pulse until the beans are lightly pureed. Alternately, use an immersion blender for this step. Only puree half the bean mixture. (This step is about texture and improved digestibility.)<br />
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11. Add the blended soup back into the pot if it was removed.<br />
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12. Add the kale leaves and salami, then bring to a simmer. Simmer for 15 minutes until kale is softened. Taste and adjust the seasoning if desired.<br />
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13. Serve with fresh Italian flat-leaf parsley and grated parmesan cheese on top (optional).<br />
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I like to eat this soup with hearty whole-grain bread and a glass of red wine. Petite Sirah or Shiraz would be an ideal pairing. To stay true to the soup's Tuscan origin, enjoy it with a glass of Chianti.<br />
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Salute!Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-72827046195730254072011-09-27T11:06:00.000-07:002011-09-27T12:31:03.977-07:00Low Carb Diets -- my response to a reader's emailI recently received a critical email regarding <a href="http://foodwineandhome.blogspot.com/2011/09/eating-well-without-killing-your-budget.html">this post</a> I wrote about eating well on a budget. The critique focused on my statements about the benefits of carbohydrate-dense staple foods such as rice, beans, and whole grains. The reader's basic contention was that carbohydrates have no place in a healthy diet, period, and that extremely low-carb diets are the most sensible and healthy. Rather than responding to the email privately, I decided to post a response publicly with the hope that it will benefit others too.<br />
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Up to this point, I've avoided getting into specific biochemistry because I am not an expert in the field, only an interested lay person. I think I should probably describe a few basic concepts to frame my earlier statements, though. (My apologies to the biochem community for any oversimplifications.) First is the concept of bio-individuality, which is the idea that people have unique nutritional requirements. These differences are caused by genetics, past history of food consumption, environmental factors, and overall state of health (characterized by stress level, activity level, amount of sleep, chronic conditions, etc). I think some nutritional principles are universally true, but I certainly do not advocate a one-size-fits-all approach to nutrition. There are many healthy people throughout the world who subsist on very different foods. Clearly, humans can thrive on a variety of diets (including high carb diets -- see the Japanese for an example).<br />
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The majority of the reader's criticism was leveled at my inclusion of carbohydrates in a "healthy" diet. In case I didn't make it clear before, <b><u>I do not advocate overconsumption of carbohydrates.</u> </b>That behavior leads to weight gain, diabetes, metabolic syndrome, and degradation of health. For best health, I believe carbohydrates should be eaten in their natural whole format. Americans aren't fat and sick because they over-consume rice and oatmeal. In my opinion, they are fat and sick because they drink too much soda and eat too much processed junk. In the hierarchy of dietary sins, eating processed carbs is near the top.<br />
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Current scientific research has zeroed in on leptin disruption as a root cause of the obesity epidemic. Leptin is the "master" hormone that regulates energy intake. If leptin signaling becomes disrupted, the appetite becomes unregulated, leaving a person vulnerable to constant hunger and prone to regular overeating. This often leads to gross overconsumption of carbohydrates. Carbivores have chronically high blood sugar and high insulin levels. <b>Leptin disruption and insulin resistance usually result from constant carbohydrate overconsumption. </b>Once these conditions develop, it becomes exceedingly difficult to regulate the appetite and prevent a downward spiral into obesity. Chronically high insulin levels cause the entire metabolic system to go haywire, leading to dramatic weight gain over time, a damaged immune system, and a cascade of other health problems. This condition is called metabolic syndrome.<br />
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Recent scientific research suggests that constant overconsumption of fructose (a specific type of carbohydrate) disrupts leptin signaling. There may be other root causes of leptin disruption as well; research on this subject is ongoing. (Note that sucrose, or table sugar, is 50% glucose and 50% fructose.) When fructose is consumed only in its natural packaging, the associated fiber helps prevent excessive intake. The small amount of fructose found in whole natural sources does not seem to interfere with normal leptin signaling, and is handled effectively by the liver. In the modern world, people usually don't consume fructose in its natural format. Instead, we often throw away all the fiber and concentrate fructose in juices and sweeteners. This means we can easily consume fructose in excessive amounts, causing leptin disruption and liver damage. <b>The number one source of calories in the modern American diet is </b><b><u>high fructose corn syrup</u><i>.</i></b> This added sweetener accounts for approximately 25% of the total daily calorie intake for the average American. It's no wonder we have an obesity epidemic in this country.<br />
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Though excess fructose consumption is a serious problem, I do not believe it is correct to claim that all carbohydrate consumption is unhealthy. Whole food carbohydrates (which are primarily glucose) are not currently believed to disrupt leptin or damage the liver. When leptin regulates consumption to moderate amounts, complex carbs will not produce the chronically high blood sugar levels that eventually lead to insulin resistance and metabolic syndrome. I would not advise elimination of all carbohydrates from the diet lest serious micronutrient deficiencies emerge. However, starchy root vegetables, grains, and particularly high-fructose fruits may be problematic for people whose leptin signaling is disrupted, or who have chronically elevated triglyceride levels. Restricted carb intake may also be advisable for people with a personal history of weight battles.<br />
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<b>Low-carb, high-fat diets work for fat loss. </b>Severe carbohydrate restriction deprives the body of quick energy, depletes the "emergency stores" of glycogen, causes insulin levels to fall, and starts a process known as ketogenesis in which the body extracts fatty acids from body fat. If few carbohydrates are taken in and insulin levels remain low, a person will transition to a state known as ketosis. Ketosis simply means that fatty acids are being burned for fuel because no glucose is present. Absent <i>any</i> significant calorie intake, a metabolic downshift will also happen during ketosis to protect the body's vital organs from being burned as fuel. Unfortunately, that metabolic downshift also limits total fat loss. When trying to lose excess weight, high-quality dietary fat should be consumed to keep the metabolic engine running. Fat does not trigger an insulin response (which would shut down ketosis), and fat consumption prevents the severe metabolic downshift characteristic of starvation diets. It also helps leptin function more normally, effectively suppressing the appetite. This low-carb high-fat approach allows a person to remain in a state of ketosis for a prolonged period of time. This leads to significant body fat reduction without destruction of lean tissue and without constant feelings of deprivation. This is why low-carb high-fat diets are effective for the vast majority of dieters, even ones who otherwise have chronically elevated insulin levels.<br />
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Aside from helping a person lose weight and moderate insulin response, low carb diets may help prevent unwanted reactions between glucose and excess dietary protein. Obviously some protein is needed to promote healthy growth and tissue maintenance, but excess protein molecules can bond to glucose molecules in a process called glycation. (Hint: Skip that protein shake - it's a waste of money.) Sometimes glycated proteins react with oxygen molecules (also known as "free radicals") in a reaction called glycoxidation, which produces several undesirable chemical end products. Advanced glycoxidation end products (AGEs) have been implicated in dementia, tissue degeneration, and a host of other serious ills. Personally, I regard the cause of this problem as excessive protein intake, but I readily acknowledge that this judgment is just my personal opinion. Other people might interpret this situation as a fundamental problem with glucose. Scientific research on AGEs is ongoing.<br />
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Restricted calorie diets are thought to prolong life and improve health specifically because harmful processes like glycoxidation are not widespread in the body. When the body has just enough energy and just enough protein to live, grow, and regenerate, health is optimum and signs of aging are minimized. Most metabolic disorders and severe health problems seem to result from sugar excesses, toxins, micronutrient deficiencies, and macronutrient imbalances. So, I feel a sane response is to limit sugar intake, eliminate as many toxins as possible, eat richly nutritious whole foods, and generally avoid overconsumption of any single class of macronutrients. <br />
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I hesitate to eliminate all carbohydrates from my diet simply because they can cause problems when used incautiously. I think serious carb restriction is sensible for people who struggle with their weight, but only if approached cautiously. <b>I would never undertake a low-carb low-fat diet under any circumstances, period. This is tantamount to starvation and can cause serious damage. </b>Dietary fat from high-quality sources (such as avocados, olives, the byproducts and flesh of healthy pastured animals, wild game, and wild cold water fish) should be used to curb appetite when undertaking a carb-restricted diet to encourage healthy ketosis. Vegetables and low-sugar fruits must be eaten regularly to maintain proper micronutrient balance. These points are key for preservation of lean tissues and proper function of vital biological processes during fat loss.<br />
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It is extremely important to choose only high-quality natural fat sources if eating a high-fat diet. Processed fats are nutritionally worthless to the body, and may be damaging in their own right. Hydrogenated franken-fats should not be consumed, period. Among other things, oxidized cooking oils and trans fats have been implicated in heart disease, heart attacks, strokes, and DNA damage. The less processed a fat is, the better it is to eat. <br />
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I sincerely hope I addressed the concerns raised in the email critique, and also that I managed to convey these rather complex nutritional principles clearly. Nutrition is a complicated subject. New research continuously challenges existing assumptions and raises new questions. I am always open to reader questions and comments!Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-51429943583082366722011-09-22T11:22:00.000-07:002011-09-22T11:22:55.296-07:0014 Hands Chardonnay: a mellow Washington white<div class="separator" style="clear: both; text-align: center;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7WNFq5A7hPw/Tnt7yNMLCzI/AAAAAAAAAFM/KhzVlg8ewpA/s1600/IMG_2319.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-7WNFq5A7hPw/Tnt7yNMLCzI/AAAAAAAAAFM/KhzVlg8ewpA/s640/IMG_2319.jpg" width="640" /></a></div><br />
</div>I'm not normally a big fan of domestic Chardonnays. They often taste like wood chips due to overzealous use of oak barrels during the fermentation process. The 14 Hands winery avoids this sin, and has a lovely result to show for their efforts. Pleasing aromatic notes of pear and apple combined with a soft, mellow finish make this a perfect pick for the beginning of autumn. Enjoy this Washington white with chicken or seafood. $10 at World Market.Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-18211301337502314562011-09-19T11:18:00.000-07:002011-09-19T11:18:20.830-07:00Grilled Orange-Chili Pork Chops: one for the end of summerThis recipe for marinaded sweet-spicy pork is one of my favorites for outdoor grilling season, which is quickly drawing to a close here in Seattle. The sweetness of orange marmalade is a nice counterpoint to spicy chili powder, mustard, pepper, and garlic. I think of this as a sort of quick-fix gourmet BBQ. I am sure BBQ purists would object to my use of the term, since I use a high-quality cut of meat here (top loin pork chops) instead of the more typical tough BBQ meats that must be cooked a long time to achieve tenderness. This marinade caramelizes beautifully, creating a delicious sweet-spicy-smoky flavor. It could be used to great effect for "real" BBQ meats if desired, but the cook time must be adjusted accordingly for different cuts of meat.<br />
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<b><u><a name='more'></a>Marinade Ingredients</u></b></div><div><br />
</div><div>3 tbsp orange marmalade</div><div>1 tbsp chili powder<br />
1 tbsp salt<br />
1 tsp ground black pepper<br />
2 tbsp apple cider vinegar<br />
1 tbsp whole grain mustard<br />
5 tbsp olive oil<br />
4-6 garlic cloves, pressed</div><div><b><u><br />
</u></b></div><div><b><u>Other Ingredients</u></b></div><div><br />
</div><div>4-6 pork loin chops (1-1.5" thick)</div><div>1 cup chicken broth<br />
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<u><b>Directions</b></u><br />
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1. Combine all marinade ingredients in a small bowl and stir well.<br />
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2. Use a fork to pierce each pork chop several times on both sides. This helps tenderize the meat and also allows it to soak up the marinade better.<br />
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3. Arrange the pork chops in a glass baking dish. Pour the marinade over them, flipping the chops to completely coat them. Cover with foil or saran wrap and refrigerate for 3-6 hours.<br />
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4. Remove the chops from the fridge 30 minutes prior to grilling and let stand on the counter. Note: this is important. Very cold marinade does not caramelize as well.<br />
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5. Preheat the grill to medium-high heat.<br />
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6. Reserving the marinade, remove the chops from the dish and grill for approximately 6 minutes, then flip and repeat on the other side. (For visually attractive crossed grill marks, turn the chop 45 degrees after grilling 3 minutes, grill 3 more minutes, then flip and repeat on the other side.) Cut open a chop to make sure it is cooked through (not pink inside).<br />
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7. Transfer the cooked chops to a plate and cover.<br />
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8. Pour the reserved marinade and chicken broth into a small pot. Boil for 5 minutes to slightly reduce. (Health note: it is very important to boil the marinade because it was in contact with raw pork. Boiling kills any pathogens that may have been introduced.)<br />
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Serve the pork topped with the sauce. I like to eat this dish with rice and a hearty veggie saute. This time, I lightly sauteed rainbow carrots in a little butter with diced onion, parsley, and garlic. I used a fresh parsley garnish to contrast the earthy orange tones and dark grill marks, thereby drawing attention to them.<br />
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Enjoy!</div>Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-46967237556089244702011-09-17T20:00:00.000-07:002011-10-30T14:52:53.325-07:00I've been featured on Remodelaholic!My faux painted fireplace project has been featured on a very cool blog, <a href="http://www.remodelaholic.com/">Remodelaholic</a>! I really like this blog for DIY home improvement ideas. Drop by, check it out, and find inspiration.<br />
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<a href="http://www.remodelaholic.com/2011/09/restoring-painted-stone-fireplace.html">http://www.remodelaholic.com/2011/09/restoring-a-painted-stone-fireplace/</a><br />
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Thanks Justin & Cassity for featuring my work. I am flattered. Keep up the good work on your site!Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0tag:blogger.com,1999:blog-6457506971347504937.post-57915151986987037232011-09-13T18:28:00.000-07:002012-01-05T15:30:24.602-08:00How to Update an Ugly Fireplace on a BudgetOne of the biggest eyesores in our house was the fireplace in the main living room. Some artistically-challenged previous owner decided to paint the stones with red semi-gloss. The tacky color scheme screamed, "Look at me -- I'm hideous!" When we bought the house almost two years ago, I wasn't sure what I could do about this problem, but I vowed to do something eventually. <br />
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Lamenting that the underlying stone probably looked much nicer, I inwardly (and occasionally outwardly) cursed the previous occupants for painting it. (I want to scream: "No amount of shiny bright red paint will make stone look like brick, dumbo!") As my husband and I were discussing how to update the fireplace without spending a lot of money, it dawned on me that I could probably create a natural stone look again. I spent some time browsing home improvement blogs and DIY forums, and finally decided to give faux painting techniques a try. I figured I could fall back on a simple monochromatic look if my art project turned into a misadventure.<br />
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My husband removed the glass doors and found that the surrounding metal cover was full of old insulation (probably asbestos) . We decided to throw away the doors and install some other kind of cover later. In the meantime, I had to do something about the unpainted bits of stone that had been hidden beneath the old cover. I used coarse-grit sandpaper and a scraper to smooth out the edges and remove drips, then applied white primer over the entire fireplace. I like Zinsser primer the best. It is a good multipurpose primer that is compatible with masonry. (Without primer, porous stone or brick will soak up a huge amount of paint.) <br />
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Following the primer, I painted a light base color on the whole fireplace. This base coat serves two purposes: it creates realistic-looking mortar between the stones, and a consistent base color for the "glaze" colors applied over the top with a sponge. I bought a gallon of Behr "classic taupe" in flat finish -- the kind without primer mixed in. (For the record, the Behr "ultra" with primer mixed in is not worth the extra money. It's thick and hard to use, and still doesn't cover as well as separate primer + regular paint.) One coat and a few local touch ups of the taupe were all I needed for full coverage. (Note: other light colors like grey could be used as the base color. Pick a color that compliments the rest of the color scheme you choose, and also one that is convincing as mortar.)<br />
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<a href="http://4.bp.blogspot.com/-yqPZutr65cI/Tm_HxlpvbCI/AAAAAAAAAE0/3Y1dxjH3Wkk/s1600/IMG_1982.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-yqPZutr65cI/Tm_HxlpvbCI/AAAAAAAAAE0/3Y1dxjH3Wkk/s640/IMG_1982.JPG" width="640" /></a></div>
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Looking at real stones and many fireplace pictures helped me select colors for the glaze coats, which are painted on top of the base color. I wanted a natural, subtly earthy look. I also wanted to compliment the oak floor and warm-tone cream walls. With this in mind, I avoided cold-tone blues and greys. I settled on five glaze colors: earthy brown, burnt orange, fossil green, coral pink, and light sandstone. Sample-sized paints were sufficient for this part of the project. I got two colors from the discount "oops" paint section at Home Depot for $0.50 each, and the other three samples for $3 each. I also picked up a multi-textured art sponge and some cheesecloth for about $5.<br />
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I channeled my inner 3 year old for this next part of the project. I smeared paint on the stones with the sponge and my fingers, and blended haphazardly with the cheesecloth. I wanted to create the natural color variations, veins, and imperfections that characterize real stone. I applied the darker colors first, careful to use a similar balance of colors on the left and right sides of the fireplace. The goal was to create a general feeling of balance without perfect symmetry. Real stones are never totally identical. When the darker colors were dry, I lightly dabbed the sandstone color over the top of all stones with a sponge to create a calcified, weathered look, using the cheesecloth to remove excess paint.<br />
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Later, I used Q-tips to touch up the mortar, and a paint brush to touch up areas of the (freshly painted) wall that I nailed with the sponge. I only used one strip of tape on each side, but that was not enough. It is very hard to control a big puffy sponge that is covered in paint. In retrospect, I recommend generous use of blue painter's tape and/or butcher paper on the nearby walls. </div>
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I painted all the stones and the mantle piece before tackling the big lower ledge. That ledge was the most difficult part of the whole project because of its size. After trying a few different techniques, I realized that I needed large "features" on this stone to make it look real: long veins, large blots of color, and sizable imperfections. A real stone of that size would not look symmetric and perfect.</div>
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Elegant in a slightly rustic way, this folding screen from Overstock.com added a touch of Old World sophistication to our living room, and was a much better fit for our style than the old contemporary black doors:<br />
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Project costs totaled $150: $20 for primer, $30 for base paint, $10 for glaze paints, $5 for a sponge and cheesecloth, and $85 for the screen. (A roll of painter's tape, drop cloth, paint tray, and a couple brushes would add about $50 of expense if you don't already have those items.) The work took about 3 weekend days to complete. I couldn't be happier with the results. The restyled fireplace looks classic and natural with a touch of Old World charm. It is deeply gratifying that a piece of my art is the centerpiece in our shared family space. As fall approaches, I am looking forward to wood fires in our newly updated fireplace.Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com22tag:blogger.com,1999:blog-6457506971347504937.post-41713479428779779152011-09-12T15:23:00.000-07:002011-09-12T15:23:27.354-07:00Quiche Lorraine: a savory French custardQuiche is a savory French treat that is commonly served for brunch, lunch, or as an appetizer. Gruyere, egg, heavy cream, and bacon combine in this richly flavored, creamy custard. Those who attended my rehearsal dinner will probably remember the delicious mini-quiches that my talented sister-in-law Andrea prepared for our guests. This is an adaptation of her basic recipe. I recently served this for a baby shower, and have also made it for Sunday brunch. <br />
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I'm a little lazy - I don't find it worth my time to make homemade pie crust, and typically use a frozen pie shell instead. However, if you are more motivated than me, you can line a ceramic pie plate with pastry<br />
and pre-bake for 5 minutes at 450 degrees before adding the other ingredients. If you can't find gruyere cheese, Swiss cheese may be substituted. <br />
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<b><u>Ingredients</u></b><br />
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1 frozen 9" pie shell<br />
3 strips bacon<br />
1/2 brown onion, finely chopped<br />
3/4 cup gruyere, cubed (approx 1 cm cubes)<br />
1/4 cup parmesan, freshly grated<br />
3 eggs<br />
1 1/2 cups heavy cream<br />
1/4 tsp nutmeg<br />
1/2 tsp salt<br />
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(*Note: If using a deep pie dish, scale the ingredients up by 1/3.)<br />
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<b><u>Directions</u></b><br />
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1. Preheat the oven to 450F. If making homemade pie crust, pre-bake it for 5 minutes. <br />
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2. Fry the bacon in a pan and set aside. Reserve 1 tbsp of the bacon fat in the pan.<br />
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3. Fry the onions in the bacon fat until translucent.<br />
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4. Add the onions, gruyere, and parmesan to the pie pastry. Crumble the bacon and evenly distribute over the cheese-onion mixture.<br />
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5. In a medium bowl, lightly beat the eggs with a fork. Add the cream, nutmeg, and salt and stir to thoroughly combine.<br />
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6. Pour the cream-egg mixture into the pie dish over the cheese mixture.<br />
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7. Bake for 15 minutes at 450 degrees. Turn the temperature down to 400 degrees and bake for approximately another 15 minutes, until a knife inserted in the custard comes out clean. <br />
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*Note: if using a homemade pie crust, cover the edges with foil after the first 15 minutes so they do not burn.<br />
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Allow quiche to stand on the counter for 10 minutes prior to serving so it solidifies. <br />
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Bon appetit!Sarah Shttp://www.blogger.com/profile/14309513361693376008noreply@blogger.com0