tag:blogger.com,1999:blog-86716793025939225992024-02-07T17:44:39.765-08:00Kitchening with FrancescaAnonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-8671679302593922599.post-11103392117786637402016-02-15T16:16:00.000-08:002016-02-16T05:56:13.068-08:00Blood Orange Madeira Bundt Cake with Grand Marnier<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">I came across some blood oranges and thought to use them for a dessert, and I used them in a Madeira cake recipe with some modifications. </span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1OaNHxiqfeR7ZjXVYRm31otyzL2xAKlSrHafJAcwNQBg3Kvxad4qgAfUeL4jwRFGlojNX_lALBerU8EzdBkB5dbCNuRsxqnfhb6uyTt8VI9x2DwjFzCZWxDseBEnG6w9DcIJhcMXoUs/s1600/12717680_10208457119683378_8641718002292214724_n.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1OaNHxiqfeR7ZjXVYRm31otyzL2xAKlSrHafJAcwNQBg3Kvxad4qgAfUeL4jwRFGlojNX_lALBerU8EzdBkB5dbCNuRsxqnfhb6uyTt8VI9x2DwjFzCZWxDseBEnG6w9DcIJhcMXoUs/s640/12717680_10208457119683378_8641718002292214724_n.jpg" width="568" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span></div>
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<li><span style="font-family: "verdana" , sans-serif;">10 tbsp unsalted butter at room temperature, plus extra (melted) for greasing </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp corn syrup</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3-4 small blood oranges </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 medium orange (enough to yield 2-3 tbsp of juice)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 tbsp of Greek yogurt </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 cup of Grand Marnier</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 brown eggs</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 cup sugar (normal recipe calls for 3/4 cups but I prefer less sugar)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 1/2 cup of flour (I used cake flour, but white flour will do also)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 1/2 tsp baking powder</span></li>
<li><span style="font-family: "verdana" , sans-serif;">a pinch of salt</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfhvSC0E7WX6_ZzVgR5pB0G0WChtur1mNozXJL3BbV1aR8zks0c48LwWPLn-g7-i6ow9nTHVZcu1xJab7_W8rWzbqRp7MewEboJVjXhA4QZVKmj_XtW4fp_CNn8ELFIB4P4myVrXR4rs/s1600/12728848_10208457119763380_2244596462534075660_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfhvSC0E7WX6_ZzVgR5pB0G0WChtur1mNozXJL3BbV1aR8zks0c48LwWPLn-g7-i6ow9nTHVZcu1xJab7_W8rWzbqRp7MewEboJVjXhA4QZVKmj_XtW4fp_CNn8ELFIB4P4myVrXR4rs/s640/12728848_10208457119763380_2244596462534075660_n.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><b>Directions:</b></span><span style="font-family: "verdana" , sans-serif;">Preheat the oven to 325F.</span><span style="font-family: "verdana" , sans-serif;">Soak the oranges in water, unless using organic oranges, which can be rinsed.</span><span style="font-family: "verdana" , sans-serif;">Remove the rind from 2 oranges (one yellow and one blood orange), and set aside.</span><span style="font-family: "verdana" , sans-serif;">Peel the blood oranges and cut off as much of the pith as possible (since that is the bitter part of the orange). Slice the oranges into even, relatively thin (less than 1/4 inch thick) slices.</span><span style="font-family: "verdana" , sans-serif;">Grease a standard (ring) bundt cake pan by brushing the butter inside the pan, including the creases.</span><span style="font-family: "verdana" , sans-serif;">Spoon the syrup into the bottom.</span><span style="font-family: "verdana" , sans-serif;">Arrange overlapping slices of the blood oranges over the syrup all around the bottom of the pan.</span><span style="font-family: "verdana" , sans-serif;">With a hand mixer or a stand mixer, cream together the butter and sugar until fluffy.</span><span style="background-color: white; color: #3a3a3a; line-height: 22px;"><span style="font-family: "verdana" , sans-serif;">Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.</span></span><span style="font-family: "verdana" , sans-serif;">Sift the flour along with the baking powder and salt and gently fold in, alternating with the yogurt.</span><span style="font-family: "verdana" , sans-serif;">Mix in the orange juice and Grand Marnier, and fold in the orange rind.</span><span style="font-family: "verdana" , sans-serif;">Spoon the mixture into the pan and smooth the surface.</span><span style="font-family: "verdana" , sans-serif;">Bake in preheated oven for 45 minutes, <span style="background-color: white; color: #3a3a3a; line-height: 22px;">or until firm and a skewer inserted into the center comes out clean.</span></span><span style="background-color: white; color: #3a3a3a; line-height: 22px;"><span style="font-family: "verdana" , sans-serif;">Cool for 10 minutes then turn out onto a wire rack and cool completely. In</span></span><span style="background-color: white; color: #3a3a3a; line-height: 22px;"><span style="font-family: "verdana" , sans-serif;">vert the cake on wire rack and cool completely.</span></span><span style="color: #3a3a3a; font-family: "verdana" , sans-serif;"><span style="background-color: white; line-height: 22px;">Slice and serve with honey drizzle, a Grand Marnier sauce, or simply as is. </span></span><span style="color: #3a3a3a; font-family: "verdana" , sans-serif;"><span style="background-color: white; line-height: 22px;">Can be refrigerated, covered, up to 3 days, and served slightly warmed. </span></span></div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-70926838544721503912015-11-16T14:16:00.000-08:002015-11-16T14:16:37.480-08:00Sweet-N-Tangy Cruciferous Crunch Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">For an effortless, quick, flavorful salad option that will not go limp before your eyes, try using Cruciferous Crunch Collection from Trader Joe's, an assortment of chopped kale, Brussel sprouts, green and red cabbage, and broccoli. This tossed ensemble of raw vegetables, dried fruit and seeds has a most taste-bud tantalizing flavor balance and layers of palate pleasing textures, and will be a perfect starter to your next party. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSc9qPVixkgYwtyPmIBhoUj_M6aFaLOX5T2xGXbxDyDNkfRHs7J0-2vLwyYz4UXEpTzXM6Hno8ZWNcTMXTeLfL8VNHoHdDVcJ357z9TZP6wm2rrzCKaOmVU4R-KuH-p1nIrH_iVWHDejQ/s1600/IMG_5875.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSc9qPVixkgYwtyPmIBhoUj_M6aFaLOX5T2xGXbxDyDNkfRHs7J0-2vLwyYz4UXEpTzXM6Hno8ZWNcTMXTeLfL8VNHoHdDVcJ357z9TZP6wm2rrzCKaOmVU4R-KuH-p1nIrH_iVWHDejQ/s640/IMG_5875.jpg" width="530" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><u><b>Ingredients:</b></u></span></div>
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<li dir="ltr" style="font-family: Arial; font-size: 14.6667px; list-style-type: decimal; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">1 tbsp good quality yellow mustard</span></div>
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<span style="font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">2 tbsp of extra virgin olive oil</span></div>
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<span style="font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">2-3 tbsp of white balsamic vinegar</span></div>
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<span style="font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">the juice of 1 lemon</span></div>
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<span style="font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">a few drizzles of honey</span></div>
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<span style="font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">½ bag Cruciferous crunch from Trader Joe's</span></div>
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<span style="font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">a handful of pepitas (pumpkin seeds), roasted</span></div>
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<span style="font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">a few roasted coconut chips (also available at Trader Joe's)</span></div>
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<span style="font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">a handful of dried cherries or dried cranberries</span></div>
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<span style="font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">2-3 shallots or half red onion sliced veil-thin</span></div>
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<span style="font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">a few drizzles of balsamic vinegar glaze </span></div>
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<span style="font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">sea salt (and optional black or white pepper) to taste</span></div>
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<span id="docs-internal-guid-61ee32b0-02d4-5008-f2a6-c8a20ec45dfd" style="font-family: Verdana, sans-serif;"><br /></span><span id="docs-internal-guid-61ee32b0-02d4-5008-f2a6-c8a20ec45dfd" style="font-family: Verdana, sans-serif;"><b><u>Directions:</u></b></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Arial; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">The beauty of this salad is that it doesn’t have to be consumed right away due to wilting of the greens, but rather, it maintains the crunch and can be prepared ahead of time, and even be refrigerated, covered, and enjoyed the next day. </span></span></div>
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<span style="font-family: Arial; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">In a small bowl, whisk together the first 5 ingredients, plus the salt, until smooth. </span><br />
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<span style="font-family: Arial; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">Place the cruciferous veggies, shallots and dried fruit in a large bowl, pour over the prepared dressing and toss until well coated. Taste and adjust for salt/acidity/sweetness by adding more salt, vinegar and/or honey. </span></div>
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<span style="font-family: Arial; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">Toss in the pepitas and coconut chips. Drizzle with balsamic vinegar glaze.</span></div>
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<span style="font-family: Arial; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">Serve and enjoy.</span><br />
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<span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">The beauty of this salad is that it doesn’t have to be consumed right away due to wilting of the greens, but rather, it maintains the crunch and can be prepared ahead of time, and even be refrigerated, covered, and enjoyed the next day. </span></div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-6199597104945615962015-10-28T08:12:00.000-07:002015-10-28T08:16:26.750-07:00Vegan "Thai-talian" Volcano Rice Risotto with Crispy Carrots<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This "Thaitalian" vegan risotto made with volcano rice is packed with minerals, antioxidants, nutrition, aroma and flavor. Absolutely delicious.</span></div>
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">1 cup of organic volcano rice </span><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">(http://www.lotusfoods.com/index.php/products/organic-products/organic-volcano-rice/)</span></span></li>
<li><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 cup finely chopped leeks (white and pale green parts only)</span></span></li>
<li><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">½ glass white dry wine</span></span></li>
<li><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 cups homemade Thai vegetable stock (see recipe below)</span></span></li>
<li><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">about ¼ cup of coconut milk</span></span></li>
<li><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 orange carrot</span></span></li>
<li><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 purple carrot</span></span></li>
<li><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salt as needed</span></span></li>
</ul>
<br />
<h4 style="margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<span style="background-color: transparent; font-size: 14.6667px; font-style: normal; font-variant: normal; line-height: 1.38; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Directions:</u></span></span></h4>
<div style="margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: transparent; font-size: 14.6667px; font-style: normal; font-variant: normal; font-weight: 400; line-height: 1.38; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;"><u><i>For the Thai vegetable stock:</i></u></span></span></div>
<ul style="text-align: left;">
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">1 carrot, peeled</span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">½ celery stalk</span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">2 garlic cloves, peeled</span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">1 small potato, peeled</span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">1 shallot or other small onion, peeled</span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">½ zucchini (optional)</span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">1 inch piece of ginger, peeled</span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">1 stalk of lemongrass</span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">2-3 grape tomatoes, halved</span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">a few sprigs of cilantro </span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">2-3 leaves of basil or Thai basil</span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">2-3 few kaffir lime leaves (if not available fresh, substitute with dry one)</span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">about 6 cups of water</span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">olive oil (a few tablespoons)</span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38;">salt and pepper to taste</span></span></li>
</ul>
<br />
<b style="font-weight: normal;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></b>
<br />
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-size: 14.6667px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Rinse the vegetables, and cut into 1-inch chunks. </span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-size: 14.6667px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Roughly chop the ginger and the garlic.</span></span></div>
<div style="margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">Remove the hard outer layer of the lemongrass and cut the remaining soft inner core into 1 inch long pieces.</span><br /><span style="background-color: white; font-size: 14px; line-height: 1.71429; white-space: pre-wrap;">Heat oil in a medium stockpot. Add all the vegetables and herbs (except the tomatoes).</span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 1.71429; white-space: pre-wrap;">Cook over high heat for 5 to 10 minutes, stirring frequently.</span><br /><span style="background-color: white; font-size: 14px; line-height: 1.71429; white-space: pre-wrap;">Add salt, black pepper, and water and bring to a boil. Lower heat, add the tomatoes, then simmer until stock is reduced by half (30-60 minutes). Strain. Discard vegetables. </span></span><br />
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 1.71429; white-space: pre-wrap;">Pour the strained stock back in the stockpot and keep warm over low heat until ready to use.</span></span><b style="font-weight: normal;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /><i><br /></i></span></b><br />
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-size: 14.6667px; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Prepare the carrots:</i></span></span></div>
<b style="font-weight: normal;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></b>
<br />
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 10pt; margin-top: 0pt;">
<span style="background-color: transparent; font-size: 14.6667px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Peel and shred the carrots, toss with olive oil and sprinkle with sea salt, then arrange in single layer on a baking sheet lined with parchment paper. </span></span></div>
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 10pt; margin-top: 0pt;">
<span style="background-color: transparent; font-size: 14.6667px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bake at 375F for about 30 minutes turning a couple of times.</span></span></div>
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 10pt; margin-top: 0pt;">
<span style="background-color: transparent; font-size: 14.6667px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Once baked to desired texture, remove from oven and set aside.</span></span></div>
<b style="font-weight: normal;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></b>
<br />
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 10pt; margin-top: 0pt;">
<span style="background-color: transparent; font-size: 14.6667px; font-variant: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u><i>Make the risotto:</i></u></span></span></div>
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 10pt; margin-top: 0pt;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: transparent; font-size: 14.6667px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add enough olive oil to a medium saucepan to cover the bottom of the pan. Heat the oil, then add the leeks cook down on low to medium heat until translucent, stirring occasionally (about 5 minutes). Add the rice, and stir to coat the grains with the oil. Turn up the heat, being careful not to burn the rice, add the wine, allow to evaporate while continuing to stir the rice, about 2 minutes. Add about 1/3 cup of stock to the rice, stir, then co</span><span style="background-color: transparent; font-size: 14.6667px; font-style: normal; font-variant: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;">ver, and </span><span style="background-color: transparent; font-size: 14.6667px; font-style: normal; font-variant: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;">simmer</span><span style="background-color: transparent; font-size: 14.6667px; font-style: normal; font-variant: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;"> until the stock is absorbed, 5 to 10 minutes. Add more stock, a few ladles at time, each time the mixtu</span><span style="background-color: transparent; font-size: 14.6667px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">re seems a bit dry, and stir. Cook, covered, checking occasionally to make sure the rice mixture has not dried out, for about 25-30 minutes. Add the coconut milk stir, cover, taste for salt, and add more if necessary, turn the heat off, and let sit for a few minutes until ready to serve. You want your rice to be somewhat soft, but not mushy, and the mixture creamy, not dry. </span></span></div>
<br />
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 10pt; margin-top: 0pt;">
<span style="background-color: transparent; font-size: 14.6667px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sprinkle with the crispy carrots and serve.</span></span></div>
<div>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-89153412421387882762015-03-03T18:00:00.002-08:002015-03-03T18:00:41.585-08:00My Indian Shrimp Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Bvvo_5B4BqFsX_JsWUFmglUyC11-0YFkQs8DQY1aD0G12_dlxL5FNzZ-S0kvdAG3m7sLlPo3tXIQ4Tt6xZznoIl3yDfQzBG7jxXNDqpuBFQszJg_i14s6ckYajAtiiAHweqF0AU59sA/s1600/bulgur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Bvvo_5B4BqFsX_JsWUFmglUyC11-0YFkQs8DQY1aD0G12_dlxL5FNzZ-S0kvdAG3m7sLlPo3tXIQ4Tt6xZznoIl3yDfQzBG7jxXNDqpuBFQszJg_i14s6ckYajAtiiAHweqF0AU59sA/s1600/bulgur.jpg" height="640" width="640" /></span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This is my version of an Indian prawn curry, which combines aromas, spiciness, sweetness and tanginess. Please note that this recipe is sans coconut milk. For a creamier variation, some coconut milk may be added during simmering, and for a smoother texture, the gravy can be pureed after adding the tomatoes. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></div>
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<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b style="font-weight: normal;"><br /></b>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">10 medium shrimp, shelled, rinsed and deveined (the tail may be left on, if one so desires)</span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp of black mustard seeds</span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">About <span style="line-height: 20.7000007629395px;">½</span> inch piece of tamarind</span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1-2 small green chiles, chopped </span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<div style="text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 peeled garlic cloves</span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<div style="text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">about ½ inch piece of ginger</span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp of cumin seeds</span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 chopped onion or a few chopped shallots</span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ tsp of cumin powder</span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<div style="text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="line-height: 20.7000007629395px;">½</span> tsp of coriander powder and/or (optional) coriander seeds</span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp of garam masala </span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp of rasam masala (if available, if not, a pinch of red chile powder or a few broken pieces from a red dried chile)</span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ tsp of turmeric powder</span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<div style="text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">About 8 oz. of grape tomatoes, chopped</span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/4 inch cube of jaggery</span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">10-16 curry leaves</span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">a few cilantro leaves, roughly chopped (optional)</span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cooking oil (I use olive oil, but one can use coconut oil or other oil of choice)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Note: All of these ingredients can be found at any Indian grocery stores or online. </span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Directions:</span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Soak the tamarind in about 1/3 cup of warm water for about 30 minutes or more, then squeeze as much pulp as possible into the water, strain through a small strainer and set aside.</span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a mortar and pestle, or a small food chopper, grind the green chiles, garlic cloves, ginger and cumin seeds to a paste. I recommend, that the first time preparing this dish, to only use one green chile, and later adjust the heat accordingly, with the rasam masala or red chile powder/pieces. Otherwise one runs the risk of this dish being packing too much of a spicy punch. </span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Heat the oil in a pan, and add the mustard seeds (and optional coriander seeds). When they start to pop, add about half of the curry leaves, then a few seconds later, add the chopped onions or shallots, and cook until translucent, stirring occasionally (5-10 minutes). </span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the prepared paste, and fry for a couple of minutes, while stirring, and being mindful not to burn it. </span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the powders (cumin, masalas, turmeric, red chile), stirring constantly for about a minute.</span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the chopped tomatoes, and simmer down for about 5 minutes. </span></div>
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<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the strained tamarind pulp/juice, the the jaggery, plus the remaining curry leaves and optional chopped cilantro leaves. </span></div>
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<span style="font-size: 15px; line-height: 1.38; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add a few pinches of salt, then adjust to taste.</span></span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Increase the heat and simmer down for a few minutes until a thickened. </span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the shrimp and cook for a few minutes, being careful not to overcook them, as they will turn chewy. </span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Serve with basmati rice, bulgur, quinoa, or a grain/legume of your choice.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You can also serve this shrimp curry with roasted baby eggplant, as shown below. Simply cut some rinsed baby eggplant lengthwise into quarters, and toss with olive oil, sliced onions (optional), a small pinch of garam masala and/or rasam masala powder, cumin seeds, salt and pepper. Roast in the oven at 375F for about 40 minutes. Taste and add more salt if necessary, and serve along with the prawns.</span></div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-64306483682014962162015-03-02T18:26:00.001-08:002015-03-02T18:56:36.816-08:00Sautéed Onions and Roasted Beet Tart<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial;"><span style="line-height: 18px; white-space: pre-wrap;">Whenever I have extra onions in my pantry, this simple and delicious recipe makes a no-brainer tasty appetizer or snack. Typically, when I host a dinner party, I offer some variation of an onion tart or flatbread, which is always a big hit with guests. </span></span></div>
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<span style="font-family: Arial;"><span style="line-height: 18px; white-space: pre-wrap;">You can make this tart with just onions and cheese, or add roasted vegetables of your choice (also see my earlier post "</span></span><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">Free-form Butternut Squash and Sautéed Onion Tart").</span></div>
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<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">This time I had extra beets, and thought, why not?</span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Ingredients:</u></span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 medium red onion</span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 medium yellow or sweet onion</span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Extra virgin olive oil (enough to coat the bottom of a medium sized pan, and to coat the beets)</span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 red beet, cubed into 1/4 inch cubes </span></div>
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<span style="font-family: Arial;"><span style="line-height: 18px; white-space: pre-wrap;">About 8 oz. of goat cheese or another cheese of choice (for example, sweet gorgonzola, blue cheese, fontina, fresh mozzarella, alone or in combination)- sliced into 1 inch pieces</span></span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A handful of micro-greens, or sweet pea shoots</span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Salt and pepper to taste</span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: white; line-height: 17.25px; text-align: justify;">1 sheet of frozen puff pastry (I used Trader Joe’s).</span></span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Directions:</u></span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 375F.</span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Coat the cubed beets with olive oil and bake on a baking sheet lined with parchment paper, for about 15-20 minutes, turning once. Be careful not to burn. Sprinkle with salt. </span></div>
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<span style="font-family: Arial; line-height: 1.2; white-space: pre-wrap;">In the meantime, prepare the onions. Cut off the top of each onion and place cut-side down on a cutting board. </span><span style="font-family: Arial; line-height: 1.2; white-space: pre-wrap;">Cut the onion </span><span style="font-family: Arial; line-height: 18px; white-space: pre-wrap;">lengthwise (vertically) </span><span style="font-family: Arial; line-height: 1.2; white-space: pre-wrap;">in half, and remove the peel and outer layer.</span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place the flat half back on the cutting board, and again lengthwise, slice each half into relatively thin slices (about ⅛ inch thick).</span></div>
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<span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">Heat the olive oil in a medium size frying pan, add the sliced onions, and saute’ until translucent, for about 15 minutes, </span><span style="background-color: white; font-family: Arial; line-height: 17.25px; text-align: justify; white-space: pre-wrap;">covered about ⅔ of the cooking time, stirring occasionally. </span><span style="font-family: Arial; line-height: 1.2; white-space: pre-wrap;"> To prevent the onions from burning, you may add about 1/4 cup of water about halfway through, and allowing it to evaporate. Once cooked, add salt and pepper to taste.</span></div>
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<span style="background-color: transparent; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">Gently unfold the thawed pastry, and if you see any tears or holes, use your fingers—and a little water if necessary—to gently squeeze the pastry back together. If the dough appears to stick together, put it back in the refrigerator to cool, before attempting to roll it out again.</span></div>
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<span style="background-color: transparent; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">Lay the unfolded pastry square on a floured surface, and rub some flour on a rolling pin, which you will use to roll out the square to the desired thinness (but not too thin). Roll the dough out with gentle outward motions. </span><span style="font-family: Arial; line-height: 17.25px; white-space: pre-wrap;"> Run a ravioli wheel or a knife along each side to create more even lines. The left over pastry dough can be molded together and flattened again, and shapes can be carved out to top the tart during baking. </span></div>
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<span style="background-color: transparent; font-family: Arial; line-height: 1.15; white-space: pre-wrap;">Line a baking sheet with parchment paper and carefully lay the thinned pastry dough on it, and with a fork prick the surface of the dough (like you would a regular pie crust).</span><br />
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<span style="font-family: Arial;"><span style="line-height: 17.25px; white-space: pre-wrap;">Bake for 5 minutes, then remove from the oven and s</span></span><span style="background-color: transparent; font-family: Arial; line-height: 1.15; white-space: pre-wrap;">poon the </span><span style="font-family: Arial; line-height: 17.25px; white-space: pre-wrap;">sautéed</span><span style="background-color: transparent; font-family: Arial; line-height: 1.15; white-space: pre-wrap;"> onions (after draining off any of sautéing liquid) evenly over the lightly baked pastry. Top with the roasted beet cubes and cheese, and any pastry shapes made from the left-over pastry.</span><br />
<span style="background-color: transparent; font-family: Arial; line-height: 1.15; white-space: pre-wrap;"><br /></span><span style="font-family: Arial; line-height: 1.15; white-space: pre-wrap;">Bake at 350-375F until golden brown (about 20minutes).</span><span style="background-color: transparent; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">Slightly cool, sparsely add the micro-greens, slice and serve.</span><br />
<span style="background-color: transparent; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;"><br /></span><span style="background-color: transparent; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">May be refrigerated for up to 3 days, and reheated. </span><br />
<span style="background-color: transparent; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;"><br /></span><span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">For a vegan option, use vegan puff pastry and omit the cheese, or use a vegan cheese of your choice.</span><br />
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-75637540747700393662015-01-12T06:30:00.002-08:002015-03-02T18:55:08.904-08:00Three-Bean Multi-pepper Chili con Carne<div dir="ltr" style="text-align: left;" trbidi="on">
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For your next Super Bowl Party, or to soothe the Winter blues, here is my chili recipe, packed with nutrition and flavor, that I wrote for Now It's Dark Magazine<br />
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http://nidmag.com/win-the-chili-cookoff<br />
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-46917384836971524232014-12-15T08:26:00.004-08:002014-12-15T08:26:44.959-08:00South-Indian Savoy Cabbage and Tuscan Kale Saute' with Cherries<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-variant: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">After preparing my Tuscan soup, I had some left over cabbages, and so using them for a South Indian saute' was a no-brainer. The basic ingredients and techniques are the same as many South Indian dishes, including the Poriyal I had published a few weeks ago, with the usual players that I always have in my pantry: </span><span style="background-color: white; font-size: 16px; line-height: 18.3999996185303px; text-align: justify; white-space: pre-wrap;">urad dahl, black mustard seeds, cumin seeds, asafoetidia, turmeric, curry leaves, and green chilies. </span></span></div>
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<span style="background-color: white; font-size: 16px; line-height: 18.3999996185303px; text-align: justify; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">The added sweetness from the cherries in this dish contrast nicely with the bitterness of the cabbage. The asafoetidia, curry leaves and cumin seeds confer that extra layer of flavor that is distinctive of South Indian cooking. </span></span></div>
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<span style="background-color: white; font-size: 16px; line-height: 18.3999996185303px; text-align: justify; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">Because I am Italian, I cannot get away from using olive oil, so while most Indian dishes use some other vegetable oils, I always go back to my roots, and use some good EVOO, which is healthier than many vegetable oils. But one use the cooking oil that one feels more comfortable with.</span></span></div>
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<span style="font-family: Verdana, sans-serif;">This dish is so addictive that bite after bite, before you know it you will be staring at an empty bowl. But the good news is that you don't have to feel guilty about it, because cabbages are low-calorie nutrition powerhouses. </span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">1/2 savoy cabbage, rinsed and shredded</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">about 4 stalks of black Italian cabbage (also referred to as Tuscan kale), stems removed, and leaves chopped horizontally</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">shallots, about 5, sliced relatively thinly</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">green chilies – ½ or 1, for those who desire more heat</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">curry leaves – about 6</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">olive oil – enough to coat the bottom of a pan</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">black mustard seeds – 1/2 teaspoon</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">urad dhal – 1 teaspoon</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">cumin seeds- 1 teaspoon</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">asafoetedia- a healthy pinch</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">turmeric powder- a small pinch </span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">dried cherries-a handful</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">salt (and optional black pepper) to taste</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 15px; line-height: 17.25px; white-space: pre-wrap;">for pictured instructions on how to slice/shred the cabbages, visit my previous post </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 15px; line-height: 17.25px; white-space: pre-wrap;">http://kitchening-with-francesca.blogspot.com/2014/12/ribollita-tuscan-bean-and-cabbage-soup.html</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">Method</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">1. Cover the bottom of a pan with the oil, then heat the oil on low. Add the mustard seeds and urad dahl.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">2. Continue to fry on low heat till the mustard seeds make a popping sound and the urad dahl turns golden, making sure it does not brown.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">3. Add the cumin seeds.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">4. Add the green chilies, curry leaves, asafoetida (and turmeric). Fry for 10 to 12 seconds.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">5. Add the shallots, and sauté until translucent.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">6. Add the shredded savoy and Tuscan cabbages and saute’ on medium heat while stirring occasionally, several minutes.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">7. Turn up the heat, and add about ¼ cup of water, allow some to evaporate, stir again and then cook, covered, until soft, scraping the bottom with a wooden spoon (but don’t allow the sautee’ to burn).</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">8.Taste for doneness, and if necessary, add more water and repeat step 7 above.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">10..Before the cabbage is fully done, add the dried cherries and cook uncovered for a few more minutes.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">11. Drizzle with a small amount of extra virgin olive oil</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">12. Add salt and pepper to taste.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">13. Serve with rice or couscous, or enjoy as is. </span></span></div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-21727565983213294652014-12-08T07:06:00.000-08:002014-12-08T07:06:27.935-08:00Creative holiday cocktail party fare<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">If you are stuck on creative holiday party recipe ideas, you may be inspired by my delicious write-up for Now It's Dark Magazine, in which I propose two creative delectable recipes.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<a href="http://nidmag.com/creative-holiday-cocktail-party-fare"><span style="font-family: Verdana, sans-serif;">http://nidmag.com/creative-holiday-cocktail-party-fare</span></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<strong style="background-color: white; box-sizing: border-box; font-size: 14px; line-height: 21px;"><span style="font-family: Verdana, sans-serif;">Avocado Mousse Deviled Eggs with Tomato Confit</span></strong></div>
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<strong style="background-color: white; box-sizing: border-box; font-size: 14px; line-height: 21px; text-align: start;"><span style="font-family: Verdana, sans-serif;">Mini Blini Salmon and Caviar Napoleons</span></strong></div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-6404249105370496072014-12-04T18:38:00.002-08:002014-12-05T08:30:18.964-08:00Ribollita- Tuscan Bean and Cabbage Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKQJq7b1jAVU_cq_6yfF0KTIcJYq2SBCWTOHoO2PNQbJlqFFBO2B8ZREfBHkH8lg5ZmGgrxNWNMwUsOWS66g1KG53LuN6j2EeWAmlQRGPyg82qts5QJ1WURw0LS72VMUgjvOnlS_J6Lsg/s1600/IMG_0724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKQJq7b1jAVU_cq_6yfF0KTIcJYq2SBCWTOHoO2PNQbJlqFFBO2B8ZREfBHkH8lg5ZmGgrxNWNMwUsOWS66g1KG53LuN6j2EeWAmlQRGPyg82qts5QJ1WURw0LS72VMUgjvOnlS_J6Lsg/s1600/IMG_0724.JPG" height="480" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Being from Tuscany, "ribollita", which literally means "boiled again", was a frequent and welcome protagonist at our table. A satisfying, wholesome, flavorful and nutritious soup, completed with a drizzle of estate cold-pressed extra virgin olive oil, was without a doubt one of my favorite dishes growing up. In its simplicity lied its strength, and consequently its increasing popularity over the years, which is also in part attributable to many celebrity chefs and bloggers offering up variations of this Tuscan classic. My version, which is the one I grew up with, is most simple, where the stars are the beans and the cabbage. I have seen variations with carrots, zucchini or potatoes, which, in my opinion, transform this basic soup into almost a minestrone. </span></div>
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<span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">Although some recipes call for addition of chicken stock, I strongly advise against it, as it completely alters the intended flavor. We are not making chicken soup here, we are making a soup of beans and cabbage, so chicken stock really does not belong. Rather, the flavor is enhanced the classic "battuto di odori", a combination of chopped onions, carrots, celery and fresh parsley, sauteed to perfection, and which serve as the base for many Italian recipes. </span></span></div>
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<span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">From a true Tuscan with love....</span></span></div>
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<span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwxO-f2qB0Q-Wn7O3eHxvGsqTTwhS_8ixolPIuxFCqenKdh0jHMXOxW2xdiMG1x3_J7H627lbL9yev7P0jng8PbFXftRajOWMgCl8w8fK5kARKeoJjcXNxCSBSRDeYkNgKWHD0Z2_zbU/s1600/IMG_0721.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwxO-f2qB0Q-Wn7O3eHxvGsqTTwhS_8ixolPIuxFCqenKdh0jHMXOxW2xdiMG1x3_J7H627lbL9yev7P0jng8PbFXftRajOWMgCl8w8fK5kARKeoJjcXNxCSBSRDeYkNgKWHD0Z2_zbU/s1600/IMG_0721.JPG" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">savoy and black cabbage</td></tr>
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<span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<u style="font-family: Verdana, sans-serif; font-size: 15px; white-space: pre-wrap;">Ingredients:</u></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 carrot</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 onion</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1/2 celery stalk </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">a few sprigs of parsley</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 15-oz can of diced or pureed tomatoes (or the equivalent in freshly chopped or pureed tomatoes)</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 15-oz can of cannellini beans (or the equivalent in cooked dry or fresh cannellini beans)</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1/2 savoy cabbage, rinsed and thinly sliced</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">about 4 stalks of black Italian cabbage (also referred to as Tuscan kale), stems removed, and leaves chopped horizontally </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 15px; line-height: 17.25px; white-space: pre-wrap;">about 2 cups of vegetable stock or water</span></div>
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<div style="text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">extra virgin olive oil- enough to coat the bottom of a medium size pan, plus about 1 tablespoon to drizzle the soup at the end</span><br />
<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">salt and freshly ground pepper to taste</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 15px; line-height: 17.25px; white-space: pre-wrap;">several slices of oven-dried or a few days old rustic bread or baguette </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuyoLl57gREwF3H2Sh1MkZ8GDHBya-_E7_4zCcqi3K6L-oIjHLUa3UMn0Q0LvcIYYPb3M3o-BEWrttY6UbRBGispaVWTPRwJNSt74plE2D2fBcMWwOrUcf2VcYV0aMZyqmPcohOFoZJA/s1600/IMG_0722.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuyoLl57gREwF3H2Sh1MkZ8GDHBya-_E7_4zCcqi3K6L-oIjHLUa3UMn0Q0LvcIYYPb3M3o-BEWrttY6UbRBGispaVWTPRwJNSt74plE2D2fBcMWwOrUcf2VcYV0aMZyqmPcohOFoZJA/s1600/IMG_0722.JPG" height="283" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">showing the black cabbage with the stems removed</td></tr>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><u></u></span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><u><br /></u></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEA5YruCIO0EcsFLX9_AxqzbX-E88IF6UmtloVF0u3IxNRIql1opYdgtP_ndyEDnnYnLHqxicx_fEaMlE4D7hGlPWE7bZK2JXHuChUf67NE7gxXJR66xgNttIycHQVajndatCB2ymX0I/s1600/IMG_0723.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEA5YruCIO0EcsFLX9_AxqzbX-E88IF6UmtloVF0u3IxNRIql1opYdgtP_ndyEDnnYnLHqxicx_fEaMlE4D7hGlPWE7bZK2JXHuChUf67NE7gxXJR66xgNttIycHQVajndatCB2ymX0I/s1600/IMG_0723.JPG" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">showing the chopped cabbages</td></tr>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><u><u></u></u></span></div>
<div style="display: inline !important; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><u><u>Method:</u></u></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<div style="text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Finely chop the carrot, onion, celery and parsley on a cutting board, or pulse in a food processor until fine. This is what we refer to in Italian as “battuto di odori”.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 15px; white-space: pre-wrap;">In a medium size cooking pot, heat the olive oil, add the chopped “odori” and cook until softened (about 10 minutes), being careful not to burn them. Add the beans along with the liquid, and cook for another 10 minutes. Add the savoy and black cabbage, the stock, the tomatoes(or puree) and cook, semi covered, for about 1 hour, until reduced and everything is soft. With a ladle, remove about 1 cup of the soup (beans, cabbage and all), blend it in a blender until smooth, then pour back in the pot and cook down some more (about 10-20 minutes). Blending a portion of the soup confers a more velvety texture.</span></div>
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<span style="font-size: 15px; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">Add salt and freshly grated black pepper to taste.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 15px; white-space: pre-wrap;">Allow to cool and rest, preferably overnight. Before serving, bring to a boil (hence the name ribollita), and serve in a bowl over toasted bread. Drizzle with some good quality extra virgin olive oil.</span></div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-19755711332091651242014-11-17T13:11:00.003-08:002014-11-17T18:23:14.970-08:00Sweet Potato Spelt Rum Bundt Cake with Chocolate Sour Cream Ganache<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnVcPND5A5koxNp3sMHEk03smArV8MpY_0-2ZkfIaVOiW2Bb1zNmTvmxvS3FmL7pGGbgd0NOGXLSAlUWo_AQY-1pCO9m59epdPoGXcmMs1jVOzT1uEMMvDoumO6iGpYDDBTTzrilSHHc/s1600/10806418_893272174046289_5750895404833499354_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnVcPND5A5koxNp3sMHEk03smArV8MpY_0-2ZkfIaVOiW2Bb1zNmTvmxvS3FmL7pGGbgd0NOGXLSAlUWo_AQY-1pCO9m59epdPoGXcmMs1jVOzT1uEMMvDoumO6iGpYDDBTTzrilSHHc/s1600/10806418_893272174046289_5750895404833499354_n.jpg" height="537" width="640" /></a></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I had several sweet potatoes in my pantry that were yearning to be cooked, and I went back and forth in my head as to whether to bake a pie, or a cheesecake. I eventually settled on a bundt-cake, since it was more amenable to vegan alternatives, and also baking a cake would require less effort than a cheesecake, as with the latter I would have had to prepare the cookie crust in addition to the batter. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>First, a few notes:</u></span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Most recipes with sweet potatoes, as with most fall ingredients, have added cinnamon, or a combination of cinnamon and nutmeg as default spices. But you will not see any cinnamon in most of my dessert recipes, because in my opinion it is so overpowering, that you mostly taste the cinnamon and not the main flavor after which the recipe is named, whether pumpkin, sweet potato, or apples. </span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In the US, cinnamon is so widely used as a default ingredient to accompany certain fillings, that people are probably so used to it that they don’t realize that it actually covers, rather than enhance, the main flavor. Many may disagree with me on this, and perhaps, in part because cinnamon evokes childhood memories, from the first gingerbread, to s’mores around a campfire, to grandma’s homemade apple pie. But to me, it is so pervasive, that I like to escape from it, and I do so in my kitchen. </span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">So this sweet potato recipe is sans powdered spices, but it has freshly grated ginger instead, although you can substitute or add the other spices as dictated by your taste buds. </span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If you cannot do without cinnamon or nutmeg, I would recommend at least using real cinnamon sticks and pulverize them in a mortar and pestle, and use real nutmeg and grate it on the spot. I would stay away from store-bought powdered spices, as most of them have a stale undertone. </span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For this recipe, I used mostly spelt flour, since I was low on all-purpose flour and I wanted to bake my cake right then, without needing another grocery trip. Using spelt flour increases the nutritional value of this dessert, as it is rich in minerals, such as copper, iron, zinc, magnesium and phosphorus, and also dietary fiber. But by all means, you can opt for an all white all-purpose flour cake.</span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I am also listing vegan alternatives in the ingredients, for an equally amazing vegan cake option.</span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Here I used the creaming method of mixing the mashed potatoes and oil with the sugar, and then adding the eggs. I am certain that the egg foaming method, in which the eggs are beaten with the sugar first, will yield an equally awesome cake. I just went with what I felt most comfortable with, but I may try the foaming method next time, just to see which one I prefer.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Lastly, I use about half the sugar of most recipes, which call for 2 cups, whereas I use 1 cup. You can probably go somewhere in between, but 2 cups is way too much sugar in my opinion. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Ingredients:</u></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 ½ cup of sifted spelt flour</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup of sifted all-purpose flour</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon of wheat germ </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon baking powder (or 1 tsp each of baking powder and baking soda)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon of grated fresh ginger</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 teaspoon sea salt</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cups of mashed, sweet potatoes </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 eggs</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">⅔ cup of dark rum</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ room temperature water (for a vegan option) or milk</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¾ cups of brown sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup of granulated sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¾ cup vegetable oil (for a vegan option) or melted unsalted butter, or ½ oil ½ butter</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon vanilla extract</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup dried cherries or dried cranberries </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>For the chocolate ganache:</u></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">About 4.4 ounces of dark chocolate (I used 10 squares of Trader Joes’ "Pound Plus Imported from Belgium dark chocolate") </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon of corn syrup or agave nectar</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">about 4 tablespoons of sour cream </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">water or milk as needed, to dilute the ganache</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Special equipment: bundt pan</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Directions:</u></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 325 degrees F.</span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Lightly grease a 10-cup bundt pan with melted butter or oil spray. I recommend brushing the oil or butter in every nook and cranny of the bundt pan with a kitchen brush. Covering every area of the bundt pan will ensure that parts of your cake will not stick to the pan when you flip it over after baking. Also, before flouring the pan, make sure that all the extra grease has dripped off of it, otherwise you will end up with little puddles of grease at the bottom of the pan, which will result in flattened peaks. Once the pan is evenly coated with the oil or butter, then add some flour and ensure it coats the whole pan. Remove excess flour by flipping the pan over the sink and tapping it gently. Now the pan is ready for the batter.</span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a bowl, whisk together the flours, wheat germ, baking powder, and salt. Set the mixture aside. In a separate large mixing bowl, beat the the sweet potatoes, the oil (or melted butter) and sugar using an electric mixer, until smooth. Mix in the rum, grated ginger, and water (or milk). Add the eggs 1 at a time, beating well after each addition. Do not overmix. Beat in the vanilla. Add flour mixture; beat just until blended. Again, do not overmix. Fold in the dried fruit. Transfer batter to the prepared pan. </span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">While the cake is cooling, make the ganache:</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Melt the chocolate and milk, or water, in a saucepan on low heat directly on the stove or double boiler. While whisking constantly, add the syrup and the sour cream and continue whisking until well incorporated. If it’s very runny, let it sit for a minute or so to thicken, if it’s too dense, add more milk or water and whisk again until incorporated. Drizzle over the cake.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For a vegan alternative, omit the sour cream and use vegan chocolate. I do not have experience with vegan sour cream so I am not sure how it would fare being heated.</span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Lastly, instead of chocolate ganache, one can drizzle with a rum glaze, which can be made with vegan butter.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 tablespoons unsalted butter (or vegan butter)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cups confectioners' sugar</span></div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-46209932880610094612014-11-16T14:21:00.002-08:002014-11-16T14:23:45.780-08:00Free-form Butternut Squash and Sautéed Onion Tart<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgiVZDunazI4wcbyS4Yfar-3Ju-6_i1rq7aSoEP1v9IOP-98tYlWYex-JnJwv9y2fucrNb7oH8hYQv72jKy67x6EBISHn5BCAQ297vK-VGK4qAf0nRpdmgg8L1HYiNSYJT2tPMhzwuuU/s1600/1902998_882299901810183_7227856225777963826_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgiVZDunazI4wcbyS4Yfar-3Ju-6_i1rq7aSoEP1v9IOP-98tYlWYex-JnJwv9y2fucrNb7oH8hYQv72jKy67x6EBISHn5BCAQ297vK-VGK4qAf0nRpdmgg8L1HYiNSYJT2tPMhzwuuU/s1600/1902998_882299901810183_7227856225777963826_n.jpg" height="476" width="640" /></a></div>
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<b id="docs-internal-guid-c15249dc-baaf-aa50-e1b3-1fcd7b269b18" style="font-weight: normal;"><br /></b></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I prepared this tart on the fly, since I had some butternut squash and onions which were already sautéed. I was actually in between chauffeuring my son to soccer practice, so I had very little time to put this together. Thankfully, I usually have puff pastry sheets in my freezer (for these types of food emergencies) which, at the drop of a hat, can be thawed, unfolded and topped it with some kind of filling, whether be sautéed onions and cheese, or various combinations of pureed vegetables in a cream and egg mixture. This time I made a simple free form tart with thin slices of the squash, topped with the onions, and then the cheese. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 sheet of frozen puff pastry (I used Trader Joe’s)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ butternut squash, peeled </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 small red onion and 1 small sweet onion</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">about 1 cup of freshly shredded fontina cheese and fresh mozzarella cheese, or another melting cheese, or combination of your choice </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">olive oil-enough to coat the bottom of a pan </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">sea salt and pepper to taste</span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">Directions:</span></span></div>
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<span id="docs-internal-guid-c15249dc-bab0-f1e2-a699-99bc2692afc9"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 350F.</span></span></div>
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<span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Peel the onions, and cut into thin slices. Add the olive oil to a medium pan, heat on medium, then add the sliced onion. Cook until translucent, stirring occasionally (about 10-15 minutes), covered about ⅔ of the cooking time. If necessary, add about ⅓ cup of water and allow to evaporate. Once cooked, sprinkle with salt and pepper to taste. </span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If using the bulb section of the squash, then you must seed it before slicing. In this recipe, I used the solid neck section, because that is what I had handy. So I cut the squash neck into </span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> ⅕ inch-thick round slices with slicer (you can also use a very sharp knife). </span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Unfold the thawed pastry gently, and if you see any tears or holes, use your fingers—and a little water if necessary—to gently squeeze the pastry back together. If the dough appears to stick together, put it back in the refrigerator to cool, before attempting to roll it out again.</span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Lay the unfolded pastry square on a floured surface, and rub some flour on a rolling pin, which you will use to roll out the square to the desired thinness (but not too thin). Roll the dough out with gentle outward motions. Line a baking sheet with parchment paper and carefully lay the thinned pastry dough on it, and with a fork prick the surface of the dough (like you would a regular pie crust).</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cover the pastry sheet with overlapping squash slices, leaving about 1 to 1 ½ inch of area on each side and sprinkle with sea salt. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Spoon the sauteed onions (after draining off any of sautéeing liquid) evenly over the squash</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sprinkle with the shredded cheese, and fold the edges of the dough over to cover about 1 inch of the filling. You may also drizzle your filling with a tiny amount of extra virgin olive oil.</span></div>
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<span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Bake at 350F until golden brown (about 30 minutes).</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Slightly cool and serve.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">May be refrigerated for up to 3 days, and reheated. </span></div>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br />
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">For a vegan option, use vegan puff pastry and omit the cheese, or use a vegan cheese of your choice.</span></div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-11031973195311597832014-11-13T10:37:00.000-08:002014-11-13T18:29:31.460-08:00Ancho Chile-blackened Grilled Shrimp homemade Wraps with Mango Salsa<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKX66gHDMLO06cjMuaZRSu6tI2XEOKpZ1DTELstLTQo9pHo-t52qIaytEVdTVJbHrJae53NY3fungYFbn-beWFLdMYviTx1NL0NjSIyriD_7LoDZg4U2y8-r0P4kG6-jrsEop0FreDnA/s1600/1457643_889164597790380_3643446868656423722_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKX66gHDMLO06cjMuaZRSu6tI2XEOKpZ1DTELstLTQo9pHo-t52qIaytEVdTVJbHrJae53NY3fungYFbn-beWFLdMYviTx1NL0NjSIyriD_7LoDZg4U2y8-r0P4kG6-jrsEop0FreDnA/s1600/1457643_889164597790380_3643446868656423722_n.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I have always been a fan of Mexican (or Mexican-American) and Tex-Mex cuisine, and even though, being Italian, I do not have a family tradition of making South of the border-inspired dishes, over the years I have encountered a number of recipes that have prompted me to offer a taco-bar themed dinner at home, with everything fresh and made from scratch. </span></div>
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<span style="font-family: Verdana, sans-serif;">Here is one favorite recipe, with great complementing flavors and succulent textures.</span></div>
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<span style="font-family: Verdana, sans-serif;">The dose is for 6</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>The shrimp:</u></span></div>
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<span style="font-family: Verdana, sans-serif;">12 medium size wild shrimp, peeled and deveined</span></div>
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<span style="font-family: Verdana, sans-serif;">ancho chile powder (about 2 teaspoons)</span></div>
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<span style="font-family: Verdana, sans-serif;">paprika (about 2 teaspoons)</span></div>
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<span style="font-family: Verdana, sans-serif;">cumin powder (1-2 teaspoons)</span></div>
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<span style="font-family: Verdana, sans-serif;">2-3 garlic cloves, peeled and chopped</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tablespoons of olive oil</span></div>
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<span style="font-family: Verdana, sans-serif;">juice of 1 lemon or lime</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tablespoon of chopped cilantro </span></div>
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<span style="font-family: Verdana, sans-serif;">salt to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">Coat the shrimp with the three spices, then place in a bowl and mix with the olive oil, garlic and cilantro. Cover and refrigerate while preparing the salsa and tortillas.</span></div>
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<span style="font-family: Verdana, sans-serif;">Before grilling, add the lemon/lime juice. The reason the lemon juice is not added in the beginning is that it will "cook" the shrimp and compromise its texture.</span></div>
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<span style="font-family: Verdana, sans-serif;">Grill on a hot griddle, ribbed pan, or grill, about two minutes on each side, while brushing the remaining spiced marinade, until they turn pink. Do not over-cook, as the shrimp will lose its succulence and will turn rubbery. </span></div>
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<span style="font-family: Verdana, sans-serif;">Taste a piece of shrimp, and if needed, add salt to taste (some shrimp are inherently salty, so I recommend not adding the salt right away). </span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Mango salsa :</u></span></div>
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<span style="font-family: Verdana, sans-serif;">1 ripe mango, chopped</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 pint grape tomatoes, chopped</span></div>
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<span style="font-family: Verdana, sans-serif;">juice of one orange</span></div>
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<span style="font-family: Verdana, sans-serif;">juice of 1 lemon or lime </span></div>
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<span style="font-family: Verdana, sans-serif;">1-2 tbsp chopped cilantro </span></div>
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<span style="font-family: Verdana, sans-serif;">1 small red onion, chopped</span></div>
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<span style="font-family: Verdana, sans-serif;">1 chopped jalapeno pepper (optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">salt to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">Combine all ingredients in a bowl, and set aside (may refrigerate, covered, and use within a day or two)</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Tortillas:</u></span></div>
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<span style="font-family: Verdana, sans-serif;">The idea of making homemade flour tortillas came to me after watching a show with chef Rick Bayless. So I based my recipe off of his, except that I use a food processor instead of mixing by hands. Also, instead of lard or vegetable shortening, which I never have in my kitchen, I substituted with butter, which perhaps takes away some of the authenticity of the tortillas, but works just fine. I have also seen recipes with vegetable oil, but I have never tried it before. Lastly, even though I didn't on this occasion, I often add a few teaspoons of flax seeds to the flour mixture, for extra crunch and health benefits.</span></div>
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<span style="font-family: Verdana, sans-serif;">Here is the recipe (adapted from Rick Bayless)</span></div>
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<span class="recipe-ingredient-quantity-unit" style="border-collapse: collapse; box-sizing: border-box; display: inline; font-family: Verdana, sans-serif; line-height: 18px; margin-right: 0px; width: auto;"><span class="recipe-ingredient-unit" style="border-collapse: collapse; box-sizing: border-box; color: rgb(92, 81, 72) !important; display: inline; line-height: 16px !important; margin-left: 0px; margin-right: 0px;">a pinch of </span></span><span class="recipe-ingredient-notes" style="border-collapse: collapse; box-sizing: border-box; color: rgb(92, 81, 72) !important; display: inline; font-family: Verdana, sans-serif; line-height: 16px !important; margin-left: 0px !important;">salt</span><br />
<span class="recipe-ingredient-quantity-unit" style="border-collapse: collapse; box-sizing: border-box; display: inline; font-family: Verdana, sans-serif; line-height: 18px; margin-right: 0px; width: auto;"><span class="recipe-ingredient-quantity" data-original="About 3/4" style="border-collapse: collapse; box-sizing: border-box; display: inline; margin-right: 3px; width: auto;">About 6 tablespoons of </span></span><span class="recipe-ingredient-notes" style="border-collapse: collapse; box-sizing: border-box; color: rgb(92, 81, 72) !important; display: inline; font-family: Verdana, sans-serif; line-height: 16px !important; margin-left: 0px !important;">warm water</span></div>
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<span style="font-family: Verdana, sans-serif;">Combine the flour and fat in a food processor and pulse a few times until incorporated. Dissolve the salt in the water, and pour about 2/3 of it to the mixture while cup of it over the mixture and turn the food processor to the ON setting, and blend while adding a stream of the remaining water (or more if necessary). The dough should be of medium-stiff consistency, but not firm, and not as soft as most bread dough. </span><br />
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<span style="font-family: Verdana, sans-serif;">Divide the dough into 6 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes (to make the dough less springy, easier to roll).</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Heat an ungreased griddle or heavy skillet over medium to medium-high heat.On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle: Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned;</span><span style="font-family: Verdana, sans-serif;"> </span><span style="box-sizing: border-box; font-family: Verdana, sans-serif;">don't overbake the tortilla or it will become crisp</span><span style="font-family: Verdana, sans-serif;">. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner and stacking them one on top of the other.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Assemble the wraps:</u> </span></div>
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<span style="font-family: Verdana, sans-serif;">Place the grilled shrimp and mango salsa in the middle of the tortilla, and if desired, top with a dollop of sour cream, Cholula or other hot sauce, a few piece of lettuce (romaine or baby greens), and a few pieces of finely shredded red cabbage. </span></div>
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<span style="font-family: Verdana, sans-serif;">Fold and enjoy!</span></div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-50108040918591099572014-11-04T19:20:00.000-08:002014-11-04T19:20:29.073-08:00South Indian Carrot Sautee’ (Poriyal)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 16px; line-height: 1.15; white-space: pre-wrap;">This flavorful South Indian dish that I learned from my mother-in-law is a simple use of carrots that I often resort to whenever I need to prepare a side or snack without too much thought. </span></div>
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<span style="background-color: white; font-size: 16px; line-height: 1.15; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">Given that I have been cooking Tamil inspired dishes for years, my pantry is always stocked up with South Indian staple ingredients, including urad dahl, black mustard seeds, cumin seeds, asafoetidia, curry leaves, and green chilies.</span></span></div>
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<span style="font-family: Verdana, sans-serif;">You can find my recipe in this article I wrote for Now It's Dark Magazine. Whether you are one who likes to indulge a little, or a health nut, you will enjoy and benefit from this tasty carrot poriyal. </span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://nowitsdark.net/2014/10/carrotsyourhangoverandyou/">http://nowitsdark.net/2014/10/carrotsyourhangoverandyou/</a></span></div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-35063212664638163792014-10-28T09:08:00.001-07:002014-10-28T09:08:10.985-07:00Vietnamese-Style Beef Short Ribs with a Sweet Vinegar Glaze<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMZmM8yBVTQaJY8iBq0XWOs00tk8-F2Pm-j-eTP8T5ObDlrKI6XXJwrR84fxv_BHaCKsfY-tuXW31au5t_4NWEhNCOIzKTDZVWdXx36wk3f0fUfJkBJHv3fA51yd6UyaTUT4emvf3qVI/s1600/IMG_0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMZmM8yBVTQaJY8iBq0XWOs00tk8-F2Pm-j-eTP8T5ObDlrKI6XXJwrR84fxv_BHaCKsfY-tuXW31au5t_4NWEhNCOIzKTDZVWdXx36wk3f0fUfJkBJHv3fA51yd6UyaTUT4emvf3qVI/s1600/IMG_0085.JPG" height="400" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">This is my version of an amazing recipe I found in Fine Cooking Magazine a few years ago. I still have that edition No. 99 sitting on my kitchen bookshelf, next to other treasured cooking publications. </span><br />
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<span style="font-family: Verdana, sans-serif;">It is one my favorite beef short rib recipes, because it packs such an addictively intense flavor, and is a crowd-pleaser every time. </span><br />
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<span style="font-family: Verdana, sans-serif;">It involves three main steps: grilling (or searing), braising, grilling again (or searing) + glazing</span><br />
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<span style="font-family: Verdana, sans-serif;">Carefully read the recipe, and plan ahead, as it involves seasoning overnight, a few hours of braising, and also additional time for the braising liquid to cool down.</span><br />
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<span style="font-family: Verdana, sans-serif;">http://www.finecooking.com/recipes/barbecue-braised-vietnamese-short-ribs-vinegar-glaze.aspx</span><br />
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<span style="font-family: Verdana, sans-serif;">I made some modifications to the original recipe, and I am also offering some tips:</span><br />
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<span style="font-family: Verdana, sans-serif;">In addition to the ginger and garlic, I have added minced lemongrass to the braising liquid, although probably it does not change the end flavor too much.</span><br />
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<span style="font-family: Verdana, sans-serif;">In lieu of a charcoal grill, I used a ProCast reversible 2-burner griddle, which is ideal for stove-top searing, and allows you to make this dish all year-round, and not only during the warmer barbecuing months. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Seasoned ribs searing on the griddle</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">I braised my short ribs in a large pot on low heat for 2-3 hours, but a crockpot or Dutch oven can also be used.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYoR1PbfBrhW2WLw-ZsufpU2t7S20NYGLU2i9UGhetEUmMaateKeXScdMWCEszSPYv215uvMuYKfO05wrxFhAvozcY6dmEY0IXzmofYbCIrz94lYqYfrtHE3R5lymOhIuDRbciUixG9cA/s1600/IMG_0010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYoR1PbfBrhW2WLw-ZsufpU2t7S20NYGLU2i9UGhetEUmMaateKeXScdMWCEszSPYv215uvMuYKfO05wrxFhAvozcY6dmEY0IXzmofYbCIrz94lYqYfrtHE3R5lymOhIuDRbciUixG9cA/s1600/IMG_0010.JPG" height="300" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Braising</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Because the separation of fat from the braising liquid occurs very slowly, I would definitely plan ahead, so that one does not end up waiting around for the fat to rise to the top. I put my liquid in the refrigerator, which helps speed the process, and the cold temperature allows the fat on top to solidify for easier and more efficient skimming. </span><br />
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<span style="font-family: Verdana, sans-serif;">It's okay if the refrigerated braising liquid turns gelatinous (which is to be expected), since you will heat it up again to reduce it for the glaze. </span><br />
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<span style="font-family: Verdana, sans-serif;">I would recommend tasting the simmering glaze, and adjust for salt (by adding more soy sauce if necessary), sweetness and acidity (by adding more sugar and/or vinegar). But don't over-pour!</span><br />
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<span style="font-family: Verdana, sans-serif;">In addition to scallions and cilantro, you can also garnish with shredded purple cabbage, for additional visual pleasure.</span><br />
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-14152855588371711212014-10-23T11:03:00.001-07:002014-10-23T11:03:31.348-07:00Deconstructed Butternut Squash Ravioli with Edible Flower Tempura<div dir="ltr" style="text-align: left;" trbidi="on">
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I had to prepare one of my signature dishes, but given that zucchini blossoms are no longer in season, I had to come up with an equally tantalizing idea. And so I decided to garnish my ravioli with a tempura of edible flowers. These colorful blossoms add an ethereal feel to the final presentation, and are sure to impress your guests.<br />
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What a perfect Fall first course!<br />
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For the butter sage sauce, and ravioli making tips, see my other post "Fresh Ricotta Ravioli with Saffron Sage Butter, Zucchini Blossoms and Orange Zest"<br />
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For the tempura, I used flour and a tbsp of potato starch (for a crispier tempura), and ice cold water. The key to a perfect tempura is keeping the batter very cold, so I have my batter in bowl placed inside a bigger bowl that has ice water in it. Basically an ice bath. Prepare the batter right before dipping your flowers, and do not over-mix. Also make sure your frying oil (either vegetable or peanut oil) is very hot. You can test it by dropping a tiny amount of batter in the hot oil, and if it raises back up to the surface and puffs up, then you are ready to fry your blossoms. Do not add a bunch at a time in the oil, but rather, one by one, slowly, without overloading your frying vessel. Also, I like to stir them around gently with a chopstick or the handle part of a wooden spoon.<br />
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The recipe for the deconstructed ravioli filling will be in my cookbook. </div>
Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-65941556051836854762014-10-23T06:51:00.005-07:002014-10-23T06:53:07.934-07:00Potato and Baby Kale Gnocchi with a Thai Shrimp Reduction<div dir="ltr" style="text-align: left;" trbidi="on">
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The Recipe for this delicious first course is coming soon....</div>
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Making the Gnocchi</div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-14938310030184603852014-10-14T06:38:00.000-07:002014-10-14T06:38:38.760-07:00RED THAI CURRY SOUP<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">It is my pleasure to be a contributor for Now It's Dark Magazine, where I will be sharing recipes and reviewing restaurant experiences. This versatile recipe embodies delectable flavor combinations, spiciness, and nutritional benefits. For your cooking pleasure, click on the link below.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdB8lITT6Sr0WZMJlQFJD4EZmUzQg43p7ZtBNVlpj4oShpb1oJx3N1L4xgYX2pQIXbDDDXOj5pk3kDAfdElqfCbiLqaAaEf_hZgRasVjvPv7t2HSFr0nbec5ViB3BJGMWP5dNvTVVC8Y/s1600/safe_image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdB8lITT6Sr0WZMJlQFJD4EZmUzQg43p7ZtBNVlpj4oShpb1oJx3N1L4xgYX2pQIXbDDDXOj5pk3kDAfdElqfCbiLqaAaEf_hZgRasVjvPv7t2HSFr0nbec5ViB3BJGMWP5dNvTVVC8Y/s1600/safe_image.jpg" height="331" width="640" /></a></div>
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<a href="http://nowitsdark.net/2014/10/red-thai-curry-soup-answer-last-nights-lingering-headache/"><span style="font-family: Verdana, sans-serif;">http://nowitsdark.net/2014/10/red-thai-curry-soup-answer-last-nights-lingering-headache/</span></a></div>
Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-42238822689819398962014-10-02T18:35:00.001-07:002014-10-03T14:18:03.711-07:00 Mini Carrot Ginger Chocolate Chip Cakes with Cream Cheese Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUERWgGZuf-U1DF_PSfGR3sMDSXttyoO3zkEdR3a-y3R-yIkmsJjbCMyIMmgpzkXaxWLZ_IO9dlQfAppIAj8WAbZUoMjO3AumhzFca36JtMJp0Iw0FWJPE41IdgaI8qHKnzltXCaES_4/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUERWgGZuf-U1DF_PSfGR3sMDSXttyoO3zkEdR3a-y3R-yIkmsJjbCMyIMmgpzkXaxWLZ_IO9dlQfAppIAj8WAbZUoMjO3AumhzFca36JtMJp0Iw0FWJPE41IdgaI8qHKnzltXCaES_4/s1600/photo+4.JPG" height="480" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Carrot bread and carrot cupcakes are two of my favorite, easy go to recipes with carrots. The recipe is the same for both, except that the cooking time is reduced by about half for the cupcakes, and I have adapted mine from classic carrot bread recipes, with the following variations:</span></div>
<b id="docs-internal-guid-3fa54a17-d394-7c93-bded-764c2fce5416" style="font-weight: normal;"><br /></b>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Given that I am not a fan of adding cinnamon to anything and everything, I do not include it in many of my recipes, as I believe it masks the flavors that we want to highlight. On the other hand, ginger confers a fresh element of spiciness, while the candied ginger provide additional textural complexity. The orange zest is almost a must in this recipe, as it complements the carrots and ginger. Going full circle, both ginger and orange pair well with chocolate, so I have included some mini chocolate chips. As a trade off, I add some oats and milled flax seeds, which provide whole grain and omega-3. These mini cakes are delicious and nutritious, but you can choose to omit or substitute some of the optional ingredients, as you prefer. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 large eggs, at room temperature</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup canola oil</span></div>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup of butter (or vegan butter) at room temperature plus extra for the cupcake pans, unless silicone </span></div>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 ½ cup of peeled freshly grated carrots</span></div>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons minced candied or crystallized ginger</span></div>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons of freshly grated ginger </span></div>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">zest of 1 organic orange</span></div>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 1/2 cups all-purpose flour</span></div>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tbsp of milled flax seeds</span></div>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup of rolled oats</span></div>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup organic sugar</span></div>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup mini semi sweet chocolate chips</span></div>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons baking powder</span></div>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon baking soda</span></div>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp of vanilla essence</span></div>
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<li dir="ltr" style="background-color: white; color: #333333; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 pinch of salt</span></div>
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<h3>
<span style="font-family: Arial; font-size: 16px; line-height: 1.15; white-space: pre-wrap;">Directions:</span></h3>
<span style="line-height: 1.15;"><span style="color: black; font-family: Arial; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 350°F. Grease an 8-cup muffin pan (or 12-cup for mini cakes) by brushing inside every slot with some melted butter. If using silicone cups, there is no need to grease them.</span></span><span style="line-height: 1.15;"><span style="color: black; font-family: Arial; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">In a medium bowl, combine the butter, oil, sugar and eggs, and with an electric mixer (either hand-held or standing mixer) cream the mixture until smooth. </span></span><span style="line-height: 1.15;"><span style="color: black; font-family: Arial; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">Mix the vanilla essence and grated fresh ginger into the creamed batter.</span></span><span style="line-height: 1.15;"><span style="color: black; font-family: Arial; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">Sift the flour, baking powder and baking soda into a separate bowl, and mix in the oats and milled flax seeds. Add the salt.</span></span><span style="line-height: 1.15;"><span style="color: black; font-family: Arial; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">With a spatula, mix the flour mixture into the batter, in two additions, until well incorporated and smooth. </span></span><span style="line-height: 1.15;"><span style="color: black; font-family: Arial; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">Fold in the carrots, crystallized ginger, orange zest and chocolate chips, a bit at a time until evenly incorporated into the batter.</span></span><span style="line-height: 1.15;"><span style="color: black; font-family: Arial; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">Spoon batter into greased muffin cups, filling each 3/4 full.</span></span><span style="line-height: 1.15;"><span style="color: black; font-family: Arial; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvlTZ3B91tgSrHxuEP5_neyCMn27ivIG3byexEbj9d6Pok8YiPymKWf5zoWUtpwTrV0-oOTiQvtqj3ClYlPfBmjTVJKPGAFVxLGZr_7z4oa4Micb7_oqSm1b_o1Cp721G08UWbCGvd_Y/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvlTZ3B91tgSrHxuEP5_neyCMn27ivIG3byexEbj9d6Pok8YiPymKWf5zoWUtpwTrV0-oOTiQvtqj3ClYlPfBmjTVJKPGAFVxLGZr_7z4oa4Micb7_oqSm1b_o1Cp721G08UWbCGvd_Y/s1600/photo+3.JPG" height="640" width="480" /></a></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Even though these cakes carry enough flavor on their own, you can further jazz them up with cream cheese frosting, and drizzle with honey and sprinkle with chopped pistachios.</span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For the cream cheese frosting:</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 ounces unsalted butter, softened</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 ounces cream cheese, softened</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup powdered sugar</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon vanilla extract</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tbsp honey for the drizzle</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tbsp chopped (roasted if preferred) pistachios </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Directions:</span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.</span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Note that I use ½ of the sugar of most frosting recipes because I drizzle with honey. Also, the saltiness of the pistachios balances the sweetness nicely.</span></div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-55356393815361162172014-09-17T14:18:00.001-07:002014-09-23T12:48:30.217-07:00Roasted Tofu in Zimino<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLgzW1AGtyKj7zz4VjM083IA0FgSAcZKGJnngLfI8cgmLWcXawp3dnX43pT0SbQ1a47bSmwC0SvcyNZRzYj4AXVAzB2g7jHOtT6xPnKxIra1KBfGflDEW0_qc1e5fa2XWajelzxmr_cE/s1600/unnamed+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLgzW1AGtyKj7zz4VjM083IA0FgSAcZKGJnngLfI8cgmLWcXawp3dnX43pT0SbQ1a47bSmwC0SvcyNZRzYj4AXVAzB2g7jHOtT6xPnKxIra1KBfGflDEW0_qc1e5fa2XWajelzxmr_cE/s1600/unnamed+(1).jpg" height="400" width="400" /></a></div>
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<b id="docs-internal-guid-e1f10794-8574-8e4d-0b7c-c1b5d19bc8bf" style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">“In zimino” is a type of sauce preparation that uses tomatoes and Swiss chard or spinach. It is typically found in Tuscany, but I have also seen it in neighboring Liguria. Different types of fish, like baccala’, or cephalopods like cuttlefish, and squid, can be made “in zimino”. In fact, I recently prepared baby squid "in zimino" for a dinner party which was so incredibly delicious, that before I had a chance to take a picture for my blog, it was all gone. So I thought I had to make this dish again and share this tasty recipe. Unfortunately, the availability of tender baby squid at the Japanese supermarket where I typically shop was short-lived. So I had to come up with a plan B. I had some tofu in the fridge, and thought, why not try a vegan alternative? And voila’, I came up with this equally tantalizing nutritious and delicious option.</span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Also, differently from the original version, my sauce has a hint of ginger, which confers an additional layer of flavor. Ginger can be optional, but I highly recommend it.</span></div>
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<b style="font-weight: normal;"><br /></b></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A bag of power greens from either Trader Joe’s or Simple Truth Brand (A mix of baby chard, baby kales, baby spinach) or Trader Joe’s Kaleidoscope Chard</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 carrot</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 onion</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 celery stalk </span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">a few sprigs of parsley</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">about 1 cup of of grape tomatoes (finely chopped), or a ladle-full of pureed tomatoes</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1-2 cloves of garlic</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon of freshly grated ginger (can also be finely chopped or pressed through a garlic press)-for grating, a long cheese grater works great.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ red chili pepper (peperoncino)-fresh or dry- or a whole chile pepper, for extra pungency</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">olive oil- enough to coat the bottom of a medium size pan, plus about 1 tablespoon to drizzle the tofu</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">good quality tofu (½ block)</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Method:</span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 350F.</span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Remove the tofu from the package and pat dry with paper towels. Line a plate with a paper towel and place the tofu on top. Then set a plate on top of the tofu and weigh it down with something heavy, like a can of vegetables that you may have in your cupboard. Allow the liquid to train into the paper towel for about 15-30 minutes. Remove the weight, and drain off the excess liquid. Slice the pressed tofu into cubes or thin slices. </span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Drizzle the olive oil on a baking sheet, add the cut tofu and gently toss it around the baking sheet so that all sides are coated. Bake tofu until the outside of the tofu is golden and the pieces look slightly puffed, about 30 minutes, depending on the size and shape of the tofu. If baking slices, the baking time should be reduced. Toss occasionally so the pieces bake evenly. </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">While the tofu is baking, finely chop the carrot, onion, celery and parsley on a cutting board, or pulse in a food processor until fine. This is what we refer to in Italian as “battuto di odori” </span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Blanch the greens for a couple of minutes in salted boiling water, strain in a colander and allow to cool. Once cooled, squeeze as much water out as possible either with your hands, or by pressing a small bowl against the greens that are still resting inside the colander . </span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Once the greens are no longer dripping water, place them on a cutting board and chop them coarsely. Set aside.</span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a medium size pan, heat the olive oil, add the chopped “odori” and cook until softened (about 10 minutes), being careful not to burn them. Add the garlic, the chopped greens, and cook down for a few minutes. Remove the garlic, unless you don’t mind garlic pieces in your sauce. Add the tomatoes(or puree) and the ginger, and cook down for another 15-20 minutes, stirring occasionally. Season with peperoncino, and salt and pepper to taste. </span></div>
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<b style="font-weight: normal;"><br /></b></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the roasted tofu cubes directly to the sauce or, if roasting thin slices, make bite-size sandwiches as I did. </span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Alternatively, you can use fried tofu or polenta. Enjoy!</span></div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-89605468550116420162014-09-09T14:04:00.000-07:002014-09-09T17:17:10.378-07:00Food Saving and Repurposing Ideas<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">I don’t fancy being wasteful, so I am always compelled to make use of what I have in my kitchen before it goes bad. Although I must admit, as my husband points out, to avoid pitching $2 worth of ingredients, I will end up spending a lot more in time, and additional ingredients, just to save the one item that is about to expire. But that is beside the point...although he makes a good point. Well, this weekend I was in this food saving mood, as that carton of buttermilk that was still sitting unopened in my refrigerator was begging to get utilized. So I decided to make homemade buttermilk pancakes, which the kids enjoyed with Nutella and/or real maple syrup. I made enough that they also had some for breakfast on Monday. Pancake breakfast on a school morning is always a special treat. </span></div>
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<span style="font-family: Verdana, sans-serif;">And while I was on this baking kick, I thought, why not use the remaining buttermilk to make fresh biscuits? And so everyone enjoyed one (or two..) for brunch with smoked salmon, avocados, grape tomatoes, baby greens, eggs (boiled or poached).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEY_BAv2W7UYdv8fSjZPbgUpubjvkNwwPCcnox_YcAqw1gMZDfvkFdoluVmWfwHz1ufwXZB7TJq68R5sTWRVeDhSGAUJB4cG37_yzv4fVrMATqepvpx9SxWxBAItU-JCZo_JhkXnOp-m0/s1600/photo+1+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEY_BAv2W7UYdv8fSjZPbgUpubjvkNwwPCcnox_YcAqw1gMZDfvkFdoluVmWfwHz1ufwXZB7TJq68R5sTWRVeDhSGAUJB4cG37_yzv4fVrMATqepvpx9SxWxBAItU-JCZo_JhkXnOp-m0/s1600/photo+1+(1).JPG" height="368" width="400" /></span></a></h2>
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<span style="font-family: Verdana, sans-serif;"> But I wasn’t done yet! You may have seen me post various assortments
of cereal treats on my Facebook page "Kitchening with Francesca", and </span><span style="font-family: Verdana, sans-serif;">the reason being is that there is always leftover cereal
at my house that nobody wants to consume, and rather than wasting it, I always enjoy
experimenting with it to make treats. And most of the times they turn out good
enough to eat :o) In fact, on this last round of experimenting, the chocolate
chip soft bake cookies were such a hit with the kids, that they were gone by
the next day. For these, I adapted a
chocolate chip cookie recipe by substituting some of the flour with flour
obtained from organic oat and marshmallow cereal (all I did I put the cereal in
a food processor (or vitamix blender) and reduced it to powder. Because I used cereal which was already
sweet, I of course used less sugar than the recipe called for. For the whole grain granola treats, I used a
mixture of raisin bran and granola, but the recipe is a bit more involved, so I
will save that for another time. But I can assure you that not much is left of
those couple dozen whole grain treats.</span></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif;">In the meantime, go
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-29166913713581704002014-08-29T09:42:00.002-07:002014-09-02T20:24:01.210-07:00EASY ROASTED SPICED OKRA (LADY-FINGERS)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">I LOVE OKRA...... There is something about this </span><span style="background-color: white; color: #252525; font-size: 15px; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">Malvaceae</span><span style="background-color: white; color: #252525; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: white; color: #252525; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">that I really enjoy and, apparently, I have also turned my family into okra lovers. So much so, that they ask me to prepare it whenever they visit me in the US. Curiously, this vegetable, also known as “lady-fingers” in many parts of the world, is not grown in Italy. </span></span></div>
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<span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></span></span>
<span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></span></span>
<span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">The first time I had okra was in Georgia (fried of course). The second time was in an Indian restaurant in London (masala style). The third time was in Tamilnadu, South East India, and it was prepared by my husband’s grandmother, and it was one my favorite dishes that I tried while visiting there. I enjoyed it so much that I tried to make it again after I returned home. I have since prepared a few variations of Achi’s okra, one being this sliced okra with sauteed onions, ginger, garlic tomatoes and a combination of Indian spices, whose recipe will be featured in my upcoming cookbook. </span></span></div>
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<span style="background-color: white; color: #252525; font-size: 15px; line-height: 1.15; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">But all the cutting and slicing can be time consuming, so when I am pressed for time, I resort to </span></span><span style="background-color: white; color: #252525; font-family: Verdana, sans-serif; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">this effortless alternative, simple seasoning and roasting, which requires hardly any preparation, but is still delicious.</span></div>
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<span style="background-color: white; color: #252525; font-family: Verdana, sans-serif; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">What I have learned is that picking the right okra is key to a texturally pleasant dish. I also recommend purchasing okra at an Indian grocery store, which has a large turnover of this very popular vegetable, and hence, better quality and price. When picking your okra, you should lightly press it with your fingers, and it should be soft. If the okra is hard, it means that it is fibrous inside and no amount of cooking will redeem the trough texture. But if you pick the slightly soft okra, although not overly ripe to the point that it is turning dark, it will turn out great!</span></div>
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<span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">Method:</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> All you do is rinse the okra, and pat it dry it with a paper towel. Then in a bowl you toss it with olive oil and then add a few pinches of </span><span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">rasam masala </span><span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">powder and/or </span><span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">curry powder</span><span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. If you do not have rasam masala, you can substitute with any combination of red chili powder, cumin and paprika and a tiny pinch of turmeric powder. For extra flavor I also toss in a few </span><span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">cumin seeds</span><span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> (and </span><span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">fenugreek seeds</span><span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, optional). But do not add too many, as this may compromise the flavor balance. </span></span></div>
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<span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">Then spread the okra on a baking sheet lined with parchment paper.</span></span></div>
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<span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">Preheat oven at 400F and bake for about 20 minutes, or until soft and slightly roasted, tossing the okra around once about mid-way. Then turn the oven to broil and broil for a few minutes, being careful not to burn your okra.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Remove from oven, sprinkle with </span><span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">sea-salt</span><span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> and optional ground pepper, and serve.</span></span></div>
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<span style="background-color: white; color: #252525; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">It makes a great side or snack.</span></span></div>
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<span style="background-color: white; color: #252525; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;">If the okra is tender enough, you can consume it whole, including the caps. </span></span></div>
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<span style="font-family: Verdana, sans-serif;">This dish is absolutely delicious...fresh, delicate, yet flavorful, buttery, earthy, tangy, all packed in one succulent bite. Here are the directions for the butter sauce. For the ravioli, see further down for my recommendations.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients (serve 4-6)</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">16 large ravioli</span></div>
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<span style="font-family: Verdana, sans-serif;">a few sage leaves (rinsed)</span></div>
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<span style="font-family: Verdana, sans-serif;">1/3-1/2 stick of butter</span></div>
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<span style="font-family: Verdana, sans-serif;">6 zucchini blossoms, stamen and sepals removed-all you want is the petals.</span></div>
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<span style="font-family: Verdana, sans-serif;">a tiny pinch of saffron</span></div>
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<span style="font-family: Verdana, sans-serif;">the zest of one organic orange (making sure you don't grate the white part along with the orange peel)</span></div>
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<span style="font-family: Verdana, sans-serif;">a pinch of salt</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Directions</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">Separate the blossoms into strips by pulling away from the bottom of the flower with your fingers. Set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a pan, melt the butter and add the sage leaves, allow to bubble without burning the butter, then add the blossoms strips and cook down for a couple of minutes, again, making sure not to burn the butter. Mix in the orange zest and the saffron, cook for another minute, then set aside on a warm burner.</span></div>
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<span style="font-family: Verdana, sans-serif;">Boil some salted water in a pot, add the ravioli, one by one, making sure they don't stick together. Cook for a couple of minutes, and then strain by either gently pouring in a colander, or by gently removing the ravioli with a slotted spoon one by one. Toss the ravioli in the pan with the sage butter sauce, then transfer to a serving plate. Enjoy immediately. </span></div>
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<span style="font-family: Verdana, sans-serif;">If you want to get fancy, you can do a tempura of whole blossoms and sage leaves, and serve them along with the ravioli.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XACiYQyYH6yXwEJaV0fATNn2QcwmEcX10MXuuCGb15Equ9ayGE2vZ113UtWbfZ5Ruc6LIkvd9jgdS0YTQVVzkYk_jG1QaKWApW75JHacO7Wc-NGAf8pxWBHwRnbIZHY83lmBIjSYzLM/s1600/IMG_0232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XACiYQyYH6yXwEJaV0fATNn2QcwmEcX10MXuuCGb15Equ9ayGE2vZ113UtWbfZ5Ruc6LIkvd9jgdS0YTQVVzkYk_jG1QaKWApW75JHacO7Wc-NGAf8pxWBHwRnbIZHY83lmBIjSYzLM/s1600/IMG_0232.JPG" height="400" width="300" /></a></div>
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<span style="font-family: Verdana, sans-serif;">If you cannot find zucchini flowers, you can also make this dish without, and it will still be delicious.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u><b>The Ravioli</b></u></span></div>
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<span style="font-family: Verdana, sans-serif;">There are several options you can choose in making the ravioli, from fully homemade, to store bought.</span><br />
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<span style="font-family: Verdana, sans-serif;">If you don't have time to prepare your own ravioli, hopefully you will find some that are made with good quality ricotta and that are not doughy or too thick. Otherwise, t</span><span style="font-family: Verdana, sans-serif;">he next option is semi-homemade with wonton skins. </span></div>
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<span style="font-family: Verdana, sans-serif;">And the ones pictured here are those that I always buy, since they are veil thin and yield the most delicate ravioli. On a side note, I also used these squares to make lasagna (lasagne in Italian), and there is no need to boil them first. </span></div>
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<span style="font-family: Verdana, sans-serif;">You can find these wonton squares in most Asian groceries. If you choose this option, then all you do is arrange the squares on a flat surface (I do six at a time). Add a dollop of filling, wet all four sides with lukewarm water with the tip of your finger. Lay another wonton skin on top, and seal by gently pressing with your index and thumb finger tips along each side, being careful not to leave any air inside the raviolo. In order to minimize this, gently press the top square from the center out, and when sealing, try to squeeze out any air. If you have too much air inside the raviolo, it will blow during the boiling and it may break. Once sealed, run a ravioli wheel cutter along each side, about 1/8-1/4 of an inch from the edge. Using the ravioli cutter will help further seal your ravioli, and it will also give them that nice serrated appearance.</span></div>
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<span style="font-family: Verdana, sans-serif;">As you seal your ravioli, place them on a lightly floured surface. I typically cut parchment paper into rectangles which fit inside a pan, and I lay them on lightly floured parchment paper (about 8 per rectangle) and stack them inside the pan, then cover with plastic wrap and refrigerate up to 1-2 days or freeze up to a few weeks.</span></div>
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<span style="font-family: Verdana, sans-serif;">The final option is to make your own dough, then layer it on a surface and cut it in squares of desired dimensions. Homemade pasta dough recipes are plentiful on the web, but if you need specific directions please leave me a comment and I will be happy to assist. Because a gourmet raviolo has to be thin, and making veil thin pasta dough can be a challenge for the novice cook, if you don't think you can pull it off, go for the wonton skins :o). </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>The ricotta filling</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">For the filling, you also have a few options. You can either buy ricotta, or make your own. The problem with store bought ricotta in the US, it's that the majority of what is sold in stores is not real ricotta, does not taste like real ricotta, and the texture is gritty, so for these reasons it does not make a very attractive filling. Therefore, unless you can find hand-dipped ricotta, which is quite rare, you are better off making your own. </span></div>
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<span style="font-family: Verdana, sans-serif;">Making ricotta at home is not that difficult, although I admit, I have had a few blunders. Although the one I made just recently was perfect. I used Trader Joes organic 2% milk (about 1/4 of a gallon) and a couple of tablespoons of heavy cream. You don't want to add too much cream otherwise the milk will not boil. Also add a pinch of salt.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a saucer, bring to a boil, without boiling over. As soon as the milk is boiling, add the juice of one lemon, remove from heat, and gently stir with a wooden spoon to allow the citric acid to mix in. Allow the milk to curd up for a few minutes. Then pour it through a fine mesh strainer or a ricotta mold which you have sitting on a bowl. The strainer will catch the curd, while the liquid will be collected in the bowl. If you want, you can pour that liquid back in a saucer and boil again and add more citric acid to obtain additional curd, although the second round you do not get as much, of course. Reserve some of the liquid. Once you have collected all the curd in the strainer or ricotta mold, transfer to a small bowl in which you will add a bit of the remaining liquid. Then seal with plastic wrap and store in the refrigerator for up to 3 days. </span></div>
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<span style="font-family: Verdana, sans-serif;">You can also make this dish with a squash filling, for which I will have the recipe in my upcoming cookbook.</span></div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-65903561148092256562014-07-28T09:44:00.000-07:002014-07-28T09:44:37.025-07:00Summer Zucchini and Blueberries bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">With amazing taste, texture and fragrance, as well as being healthy, this bread will have you come back for more and more. And it is simple to make. This is a variation of the classic zucchini bread. It has <u>more whole grain</u>,<u> less sugar</u>, and added <u>blueberries</u>, which not only compliment the overall flavor with their tartness, but they add more antioxidants to this delicious bread. Instead of cinnamon, which I believe makes every cake/bread taste the same, as, in my opinion, instead of bringing out the flavor of the main ingredient it masks it, I add <u>lemon zest</u>, which adds to the fragrance and freshness. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpKU8EwN0wCaFH3K3AnP4SjlMGlu-ocaal5DLHwo6reBa6jBJB2-oAU10_4Yweov9NC6cEzRizVCWMu_uI5JOhzUtc3VVDYMQlrN4FA5bEBp5fwnM7fPbY7RmJo1qvS9qibFQatZqjfE/s1600/photo+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpKU8EwN0wCaFH3K3AnP4SjlMGlu-ocaal5DLHwo6reBa6jBJB2-oAU10_4Yweov9NC6cEzRizVCWMu_uI5JOhzUtc3VVDYMQlrN4FA5bEBp5fwnM7fPbY7RmJo1qvS9qibFQatZqjfE/s1600/photo+(1).JPG" height="400" width="400" /></a></h2>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups for shredded zucchini (from about 4 medium zucchini)</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4 cup of fresh blueberries</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 cup of all purpose flour (sifted)</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 of whole wheat flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup of raw sugar (or your preferred ratio of granulated sugar and brown sugar)</span></div>
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<span style="font-family: Verdana, sans-serif;">2 eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup of vegetable oil + 2 tbsp of melted butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tablespoon of ground flax seed (optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp of baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp of baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;">the zest of one organic lemon</span></div>
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<span style="font-family: Verdana, sans-serif;">a few tablespoons of sunflower seeds (optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">a few tablespoons of pistachios</span></div>
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<span style="font-family: Verdana, sans-serif;">a pinch of salt</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat oven at 325F</span></div>
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, with a handheld mixer at high speed, or a tabletop mixer, mix the eggs, sugar, oil/butter, until smooth (about a minute or so). Add the flours, flax seed, baking powder, baking soda, salt, and mix at lower speed until fully incorporated. You will have a very thick mixture, which is needed to offset the wetness of the zucchini that you are about to incorporate. Fold in the zucchini with a spatula until evenly incorporated, then fold in the sunflower seeds, pistachios and lemon zest. </span></div>
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<span style="font-family: Verdana, sans-serif;">Pour the evenly mixed batter in a plum cake mold which has been buttered and floured (unless it is guaranteed non-stick).</span></div>
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<span style="font-family: Verdana, sans-serif;">Bake at 325F in the middle rack for about 1 hour, or until golden brown and/or if you run a toothpick through the cake it comes out dry.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cooking time may vary depending on the oven, so it is good to check your bread about 1/2 way.</span></div>
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<span style="font-family: Verdana, sans-serif;">Once ready, remove from the oven and allow to cool before slicing and serving.</span></div>
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<span style="font-family: Verdana, sans-serif;">It tastes great accompanied with a dollop of plan FAGE or Siggi's yogurt and some honey drizzle.</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy</span></div>
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<span style="font-family: Verdana, sans-serif;">also follow me on <a href="https://www.facebook.com/pages/Kitchening-with-Francesca/192399134133600?ref_type=bookmark">https://www.facebook.com/pages/Kitchening-with-Francesca/192399134133600?ref_type=bookmark</a></span></div>
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Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-16275667476842839902014-06-16T14:36:00.000-07:002014-07-29T08:14:59.286-07:00Flat-bread sandwiches (schiacciatine)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghX9QKW2_Be22I7iJ7q0qN-ydLUOo2EiQ0qlr6wgAIJQzw3Imjv9I-ARPnOpr0_8UzDG8fuD901a2sFVBMAkDI9uN3dFWM2aB2xMlWrcZ02V6419Vl0qogvtfPehfYSWlLRtqQEYhRnBY/s1600/IMG_9641%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghX9QKW2_Be22I7iJ7q0qN-ydLUOo2EiQ0qlr6wgAIJQzw3Imjv9I-ARPnOpr0_8UzDG8fuD901a2sFVBMAkDI9uN3dFWM2aB2xMlWrcZ02V6419Vl0qogvtfPehfYSWlLRtqQEYhRnBY/s1600/IMG_9641%5B1%5D.JPG" height="400" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I prepared this flat-bread sandwich for my friends over the weekend and they absolutely loved it. Even though I bake my own homemade flat-bread, you can also use baguette, or other bread of your choice, as the true star of this sandwich is the filling.</span></div>
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<span style="font-family: Verdana, sans-serif;">The picture shows the open face sandwich before the other half of the flatbread is placed on top.</span></div>
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<span style="font-family: Verdana, sans-serif;">It contains thinly sliced prosciutto, pickled eggplant with a pesto made of parsley, fresh garlic, and red chili peppers, and boiled quail eggs.</span></div>
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<span style="font-family: Verdana, sans-serif;">In this video recipe you can learn how to make the pickled eggplant. I prepared one vegan sandwich with the eggplant and roasted red peppers, and one with the prosciutto and eggplant as in this photo, although the variation in this photo has added boiled quail eggs, which go very well with the prosciutto and eggplant combination.</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
Anonymoushttp://www.blogger.com/profile/07033709330099218647noreply@blogger.com0tag:blogger.com,1999:blog-8671679302593922599.post-11827435231256542022014-06-10T16:40:00.000-07:002014-06-10T17:34:03.806-07:00Rustic Artichoke and Stracchino Cheese Tart<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">While visiting my parents' vineyard, I was put in charge of a couple of dishes in occasion of the family gathering, using the produce that we had in our pantry. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">My mom informed me that we had artichokes, so I decided to make a rustic tart, which would be simple to make, easy to serve, and delicious to enjoy.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">However, these are the artichokes that were presented to me, which, even if visually pleasing, </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">they resemble those we find in the US, which are normally roasted and served </span><span style="font-family: Georgia, 'Times New Roman', serif;">with most of the leaves removed, as they are tough and fibrous. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">But I had to make due, and still proceeded with my plans, so even though I utilized mostly the hearts, the tart was delicious, and a big hit with the crowd.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4-6 medium artichokes or 8 baby artichokes</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 onion</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 glass of dry white wine</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 tablespoon of balsamic vinegar </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup of non-MSG vegetable stock or water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Olive oil-enough to coat the bottom of a pan</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salt and pepper to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Stracchino cheese. If unable to find stracchino, you can substitute with good quality mascarpone cheese, although it is a bit heavier. Alternatively, one can use some kind of melting cheese like Fontina.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Homemade or store bought puff pastry (1 roll)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To clean the artichokes, I cut most of the stem off, leaving about an inch, and trimmed off the green part. I removed most of the leaves by pulling them off, since they were too tough. However, if using baby artichokes, which are more tender, one can keep many of the leaves on, and then slice off the thorny ends.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">After slicing off the ends of the remaining leaves, I quartered the artichokes, and with a knife removed fuzzy hair coating the hearts. Then I sliced the quarters into halves or thirds, and placed them in water containing freshly squeezed lemon juice, which prevents oxidation. Keep the artichokes in the lemony water until ready to use, then strain.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Slice the onion and saute'e in olive oil until translucent. Add the strained artichoke pieces, turn up the heat, toss in the pan for a minute or so, then add the wine and allow to evaporate. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Once the wine has evaporated fully, add 1/2 the water or broth, and cook down for a few more minutes, tossing occasionally. Add the balsamic vinegar and deglaze, cooking the artichokes until they are slightly browned on each side. If necessary, add more water and cook down again and drizzle a bit more of balsamic and deglaze again. Maintain a relatively medium to high heat the whole time, as we want the artichokes to maintain their firm texture, and not "poach". Salt and pepper to taste.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Arrange the artichoke saute' on top of the rolled out pastry and top with stracchino or other cheese, and bake in the preheated oven at 350F for about 30 minutes, until golden brown.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Can also be served at room temperature.</span></div>
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