tag:blogger.com,1999:blog-9013925902729814652024-03-14T02:17:19.569-07:00The Saucy LadySautéed, Stirred & Shaken, The Saucy Lady Celebrates the Best of Food & DrinkDenisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-901392590272981465.post-86559464928873886102012-12-19T14:00:00.000-08:002012-12-19T14:00:03.160-08:00Blogging Sabbatical
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So, yes, I’ve been M.I.A.<span style="mso-spacerun: yes;"> </span>Let’s call it a blogging sabbatical shall we?<span style="mso-spacerun: yes;"> </span>But in all seriousness, A LOT has gone
down in my life since I last posted here.<span style="mso-spacerun: yes;">
</span>First and foremost, I had a major life change. On January 1<sup>st</sup>,
at 12:01am, I got engaged!<span style="mso-spacerun: yes;"> </span>I spent
the following 9 months planning my wedding.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"></span>I also came to an immediate realization soon after: I put on
weight!<span style="mso-spacerun: yes;"> </span>Like 25 + pounds of
weight! Blame it on the alcohol, blame it on the Henny, or béchamel or sugar,
or pasta…. But yes, the truth of the matter was that I had put on some pounds.<span style="mso-spacerun: yes;"> </span>The blog kind of became part of the
blame for me- I was caught up in cooking and writing about it.<span style="mso-spacerun: yes;"> </span>“Oh, we’re stuck in a blizzard? How
about some hot apple crumble with fresh whipped cream?” Make it. Photograph it.
Eat it.<span style="mso-spacerun: yes;"> </span>Repeat. Repeat.<span style="mso-spacerun: yes;"> </span>I wasn’t sure how to balance it, but I
knew I wasn’t going dress shopping without losing the weight.<span style="mso-spacerun: yes;"> </span>I hired a trainer, I started eating 5x
a day and working out 5x a week. I was portioning my healthy and bland food
out, every day and to me, it didn’t seem very fun, it wasn’t quite so exciting-
so why share it?<span style="mso-spacerun: yes;"> </span>Further, I didn’t
even have the time to write because I was planning out my meals, workout time
and scheduling wedding crap. Anyway I ended up losing about 25 pounds, thanks
to all the hard work, I felt good going dress shopping and I was happy when I
did finally find my dress.<span style="mso-spacerun: yes;"> </span></div>
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But, I
missed writing! I discovered many great things throughout the course of the
year, experienced amazing travel, tried new restaurants, tasted new foods and
wanted to share it all.<span style="mso-spacerun: yes;"> </span>So,
to be honest, I’m still trying to balance and figure it out. <span style="mso-spacerun: yes;"> </span>The name of the game is moderation, less
of the high fat, super indulgent meals, more of a 75-80% healthy eating
combined with the occasional treat coupled with regular workouts and
cardio.<span style="mso-spacerun: yes;"> </span>I don’t want to bore
you with the details, but that’s the story!<span style="mso-spacerun: yes;"> </span>Where I am today: things have calmed down, we tied the knot
back in September and followed our fabulous wedding with a fabulous trek
through Europe.<span style="mso-spacerun: yes;"> </span>It’s been a hell
of<span style="mso-spacerun: yes;"> </span>a year and I can’t wait to
share some of the details with you all.<span style="mso-spacerun: yes;">
</span>From my homemade vanilla extract wedding favor process to sipping
limoncello in the South of Italy and cutting jamon iberico in Barcelona, Spain.
Great new restaurants, fabulous new found ingredients,<span style="mso-spacerun: yes;"> </span>culinary adventures close to home and
far away- <span style="mso-spacerun: yes;"> </span>it’s all coming down the
pipeline!!</div>
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Thank you for sticking by me. I don’t claim to know it all,
I’m not perfect, but wouldn’t perfect be so damn boring???<span style="mso-spacerun: yes;"> </span>I think so!<span style="mso-spacerun: yes;"> </span></div>
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<!--EndFragment-->Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-68467173795887792102011-11-17T18:06:00.000-08:002011-11-17T18:11:31.861-08:00Fall Vegetables<div class="MsoNormal" style="text-align: justify;">Mmmm Fall, so many great foods in season to be excited about- squashes; acorn, butternut, spaghetti, hubbard, root vegetables; beets, turnips, parsnips, rutabaga, celery root, carrots, potatoes. Things like leeks (yum) apples, pears, pomegranates, cranberries- if your summer tan is officially gone, it’s time to get working on that winter fat!! I’m just kidding; if anything all of this fabulous food will encourage you to eat fresher and healthier. Shop the produce aisles & avoid the processed food! My favorite, easy way to prepare a variety of the above-mentioned foods is via roasting. What better way to prepare easy, healthy side dishes than to cut into even sizes, toss in olive oil, season well with salt & pepper, maybe some garlic salt, maybe some herbs de Provence, or Italian seasoning and thrown into the oven at 400 degrees for 20-30 minutes and great, caramelized delicious vegetables are done! How easy is that? If you have vegetables that you need to use up or if you want a quick side, roasting is the answer. OR if you happen to be making a soup, roasted vegetables are sometimes the precursor to a fabulous version- roasted cauliflower, butternut squash, tomato soup- the extra step of roasting the vegetables lends a smoky or sometimes sweet element to your finished product. I can eat roasted vegetables for dinner or for lunch- I really do enjoy them! As temperatures continue to dip, I continue looking for hearty, filling dishes- the ones that fill you up, stick to your ribs, are warm and delicious and perfect on these fall and or winter nights. Of course soups and stews are on my repertoire, but I recently came across a recipe for a nice lentil salad topped with roasted vegetables. Easy, healthy, fits the “hearty” bill and adds additional flavor via the vegetables. This one combines some fall faves like butternut squash and roasted carrots and also utilizes a light vinaigrette. I’m very much into this recipe and have made it more than a few times. This recipe also gets the guy seal of approval, meaning it is THAT hearty. Give it a shot on a weekend afternoon and make a little extra to take with you to work the next day. </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><b><span style="color: #161616;">Ingredients</span></b></div><div class="MsoNormal" style="text-align: justify;"><span style="color: #161616;">Makes<b> 4 </b></span><span style="color: #161616;">Servings</span></div><ul><li><span class="Apple-style-span" style="color: #2d2e2e; line-height: 21px;">1/2 pound carrots, halved lengthwise</span></li>
<li><span class="Apple-style-span" style="color: #2d2e2e; line-height: 21px;">1 red onion, cut into 1-inch wedges</span></li>
<li><span class="Apple-style-span" style="color: #2d2e2e; line-height: 21px;">1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices</span></li>
<li><span class="Apple-style-span" style="color: #2d2e2e; line-height: 21px;">5 tablespoons extra-virgin olive oil</span></li>
<li><span class="Apple-style-span" style="color: #2d2e2e; line-height: 21px;">Coarse salt and freshly ground pepper</span></li>
<li><span class="Apple-style-span" style="color: #2d2e2e; line-height: 21px;">1/2 cup dried lentils, rinsed</span></li>
<li><span class="Apple-style-span" style="color: #2d2e2e; line-height: 21px;">1 shallot, halved</span></li>
<li><span class="Apple-style-span" style="color: #2d2e2e; line-height: 21px;">4 teaspoons apple cider vinegar (or red wine vinegar)</span></li>
<li><span class="Apple-style-span" style="color: #2d2e2e; line-height: 21px;">1 teaspoon Dijon mustard</span></li>
<li><span class="Apple-style-span" style="color: #2d2e2e; line-height: 21px;">1 stalk celery, thinly sliced</span></li>
</ul>Heat oven to 425 degrees. On a baking sheet arrange carrots, onion, and squash; drizzle with 2 tablespoons oil, and season with salt and pe<span style="color: #2d2e2e;">pper.</span><br />
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Roast, turning once, until caramelized and tender, about 30 minutes. Meanwhile, place lentils and shallot in a medium saucepan and cover with water by two inches. <br />
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</div><div style="text-align: justify;">Bring to a boil, then simmer, covered, until lentils are tender, about 20 minutes. Drain and discard shallot. Season with salt and pepper. Combine vinegar and mustard. Pour remaining 3 tablespoons oil in a slow steady stream, whisking constantly to emulsify the vinaigrette. </div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">Toss lentils and celery with vinaigrette and season with salt and pepper. Spoon over roasted vegetables.</div></div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com1tag:blogger.com,1999:blog-901392590272981465.post-76304755516614711512011-11-12T06:34:00.000-08:002011-11-12T06:39:58.462-08:00In Bruges Part IIAmsterdam, an hour and a half outside of Belgium via the high speed Thaylis train which meant that by 10:30 am, I was touring the famed canals!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxQba9Ny1XM3qVMGQO4TI_dkzhxZdgsl8ZKWeqg47Z5pTqhVVdFSuTdkER8RkeOscL4kbbnXoUwlvLK-DPE_P3fcxlKlaqNU5_YA4tmddLCO9oFTdbeSNo_zWwgdgILMEhCyPLFeSIKsBh/s1600/DSCF2177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxQba9Ny1XM3qVMGQO4TI_dkzhxZdgsl8ZKWeqg47Z5pTqhVVdFSuTdkER8RkeOscL4kbbnXoUwlvLK-DPE_P3fcxlKlaqNU5_YA4tmddLCO9oFTdbeSNo_zWwgdgILMEhCyPLFeSIKsBh/s320/DSCF2177.JPG" width="240" /></a></div><div style="text-align: justify;"><br />
</div></div><div style="text-align: justify;">If there’s one thing that I love about Europe it’s the close proximity of the neighboring countries. An hour and a half and I could have also visited Paris! So I spent the day walking Amsterdam, I checked out the Red Light district where the girls seemed to be just waking up, I walked through the Greenlight district, streets lined with Amsterdam’s famed cafes AND I walked along the areas surrounding the canals visiting the famed Bloemenmarkt a Dutch flower market that has been in operation since the 1860’s.</div><div class="MsoNormal" style="margin-left: .5in;"><div style="text-align: justify;"><br />
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The Bloemenmarkt is filled with flower bulbs for sale, stall after stall selling one of the most well known Dutch export, TULIPS. Also near the Bloemenmarkt were several Dutch cheese shops, where you can be damn sure I visited and tested tons of samples.<br />
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</div><div style="margin-left: 1em; margin-right: 1em; text-align: justify;">Holland has lush countrysides and that means LOTS of room for grazing cows & sheep and THAT = AMAZING cheese, making Holland the largest exporter of cheese in the WORLD. I came home with wheels of aged gouda, herbed cheeses and traditional goat’s milk cheeses. YUM. In fact I chatted with the store keeper for a bit and she informed me that Henri Willig actually has a distributor in New York, so if you want to try some lovely herbed cheeses yourself, check their website <a href="http://www.henriwillig.com/">http://www.henriwillig.com/</a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcV1MXH8NvMJp8COlsFFxZJktvWrNj4OPZiGCQGfEn_0Bb3MNCt7DebJ5UunQByQfhfdtWBz5JyUT8oADpSk6E-RN_lN3VWDkhv6v6KsmuP4NMNLXEqHjqR6MrP6ylLyFVN3Ij3KWnMbJ/s1600/DSCF2185.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcV1MXH8NvMJp8COlsFFxZJktvWrNj4OPZiGCQGfEn_0Bb3MNCt7DebJ5UunQByQfhfdtWBz5JyUT8oADpSk6E-RN_lN3VWDkhv6v6KsmuP4NMNLXEqHjqR6MrP6ylLyFVN3Ij3KWnMbJ/s320/DSCF2185.JPG" width="240" /></a><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxk-SxQmDm8mnfp06JIAk1xUW-v6PCCNR6tpSPSqWedc-hJT_HagK8wkF1MGOfhuWZG3O9GhVvuqyeN3vVpbYpKp3xP49qBveildzEmPufTWHUKblwI1d7yWfgAkzJpU_3fPftkUzqImh/s320/DSCF2183.JPG" /></div><br />
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</div>I left Amsterdam with souvenirs and CHEESE, is there anything better than that?! Throughout the week, I got my business on. During one business dinner by the Grand Place back in Brussels, I decided I was going to be brave and try a typical Belgium herring dish.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6ATVNE2h3tBLTmyTfDpXxdrfeXdvvVoEoMufzE6H0ZZPndIdBwvwRd1uiOqV0CF5qzZX4Jw6HDCK8NaPipP_GQWhIBHNDXu5tItjKUKUYhod8iwdF0yAakmeBEuIhIpWs_JkhTabNDTf/s1600/Herring.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6ATVNE2h3tBLTmyTfDpXxdrfeXdvvVoEoMufzE6H0ZZPndIdBwvwRd1uiOqV0CF5qzZX4Jw6HDCK8NaPipP_GQWhIBHNDXu5tItjKUKUYhod8iwdF0yAakmeBEuIhIpWs_JkhTabNDTf/s320/Herring.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">The conversation in my head went something like this “maybe your palate as a kid was limited, BE AN ADULT and try it! Andrew Zimmern would eat this NO problem”. Well I got my dish, tried a mouthful and almost threw up. I spent the remainder of the night pushing the food around the plate staring at my coworker and her lovely lobster dish. By Friday and I had the evening free to take one last stroll through my Brussels neighborhood. I headed straight back to the St. Catherine Church area the former fish market, for some Belgium moules to a restaurant that came highly recommended. Le Vistro.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgETp1NK57YzKy13VIFwePpAPZGGi6oB7q9pOk_LXVCM6GwVkgCg9pgvmexIpHKU8jLLVuAG7Kgr_apRUWlmraiu2F3AZ6awOp6THpZrBePNFUVl8IO1K222BB4AJrPheocko49TGJSDou/s1600/DSCF2046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgETp1NK57YzKy13VIFwePpAPZGGi6oB7q9pOk_LXVCM6GwVkgCg9pgvmexIpHKU8jLLVuAG7Kgr_apRUWlmraiu2F3AZ6awOp6THpZrBePNFUVl8IO1K222BB4AJrPheocko49TGJSDou/s320/DSCF2046.JPG" width="320" /></a></div><br />
They had a few price fixe options so I went with one of those which included the house specialty moules St. Catherine- which were mussels served with a beautiful red sauce, topped with cheese melted in the broiler and a dollop of green sauce that was PHENOMENAL. I easily could have put back another plate of these- the moules were perfectly cooked and the combination of the green sauce with the marinara was delicious. After my moules, I decided to get a lovely braised beef served with frites and a perfect sauce- here in Belgium is where you really get to see French cooking at its best, the sauces some of the most complex and well balanced that I’ve EVER had in my life.</div><br />
<div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOjh2EpwCnGzvS3srrlPcTRSliCnLOkQ3BxyYohymgJ5zNZA6Am6BKIZkRRx_X58-z2QRAiX6b0IJb0IVyhPF8bSKQ0_AzlvNU-jm5my8Hc9184tqsZEgnI_SUZLBnrk-8gyWgy6FAb-X/s320/mussels.jpg" /></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">With my dinner I had a glass of a local Flanders red ale, Duchesse de Bourgogne, with lovely fruit notes of cherry and grape with a slightly tart finish that was perfect with my heavy beef dish- it all created a massive foodgasm! Since it was my last day there, I decided halfway through dinner that my dessert was going to be a giant Belgium wafel. So as I strolled back through the Grand Place, I stopped at one of the wafel windows and got a fresh whipped cream, chocolate and strawberry wafel. The toppings so ridiculous that I couldn’t even find the wafel under there. I’m sure it was about a million calories, but I had to! When else are you going to have the opportunity to have a Belgium wafel IN Belgium? </div></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pvhAS_zWS4RXjxIDgKOK5ElfJZJqSJY2QC2G4aB44jcJQA0VyUGWewv7we6_3wPm4QpfoNmm6C8asYIDP_fm5-JqENS0ZwXqUXw2HMx8DVX5pXtdGLvQuLiOZmr6tFeo7yj3fmsrBYa4/s1600/wafel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pvhAS_zWS4RXjxIDgKOK5ElfJZJqSJY2QC2G4aB44jcJQA0VyUGWewv7we6_3wPm4QpfoNmm6C8asYIDP_fm5-JqENS0ZwXqUXw2HMx8DVX5pXtdGLvQuLiOZmr6tFeo7yj3fmsrBYa4/s320/wafel.jpg" width="320" /></a></div><div><br />
</div><div><div style="text-align: justify;">And the caloric intake was completely worth it. I finished my night and went home to pack for my flight back. I had a fantastic time in Belgium & in Amsterdam. I would definitely visit again, generally easy to navigate, friendly people and great cuisine.</div><div class="MsoNormal"><div style="text-align: justify;"><br />
</div></div></div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-3976485609939808002011-11-06T15:40:00.000-08:002011-11-13T16:21:06.175-08:00In Bruges<div class="MsoNormal" style="text-align: justify;">(and Ghent & Antwerp & Amsterdam)</div><div class="MsoNormal" style="text-align: justify;">Part I</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;">Once again this month, my work has taken me to Europe- more press events, more traveling. Not that I’m complaining. Leaving New York city during its prime fall weather did prove a bit of an arm twist this time around. Checking weather.com as I always do when I’m traveling told me that the weather in Brussels this time of year was cold and crisp, so I packed my coats, scarves and closed toe shoes and headed over. Landing in Brussels airport, the weather was anything but fall-like it was about 90 degrees and humid, what the hell? Exhausted from my over night flight, my agenda in Europe is always the same, check into hotel, nap until about noon or one and force myself out of bed to adjust myself to the time difference. Second thing worth noting, besides weather.com lying to me, Europeans are not that into air conditioning. When I get into my box of a room, ready for some prime-time napping, it’s about 100 degrees in there with NO window. I called the front desk only to have them tell me that the air conditioning is broken which I believe to be complete bullshit. Most hotels in Europe don’t even have air conditioning. Anyway, after sweating it out for a few days, I did my usual city exploring. Luckily for me, my hotel was located near the Grand Place, the central square of Brussels, home to the city hall, several craft guild halls, and also near the Manneken-pis, the most recognized symbol of Belgium. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_5mZ7Cq8I5U4oyIQfAfwAznSdSPGoTJQO9h1jPwZa496wvcfBvXDOEANXI1MsSxT6V629QKaX-kORIm_o0Yq_hwjYiE180C0Ih6D842lFGVvUtIdfNDXiCL9JwmkVif34ZLx3jsxRPVj/s1600/DSCF2036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_5mZ7Cq8I5U4oyIQfAfwAznSdSPGoTJQO9h1jPwZa496wvcfBvXDOEANXI1MsSxT6V629QKaX-kORIm_o0Yq_hwjYiE180C0Ih6D842lFGVvUtIdfNDXiCL9JwmkVif34ZLx3jsxRPVj/s320/DSCF2036.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_5mZ7Cq8I5U4oyIQfAfwAznSdSPGoTJQO9h1jPwZa496wvcfBvXDOEANXI1MsSxT6V629QKaX-kORIm_o0Yq_hwjYiE180C0Ih6D842lFGVvUtIdfNDXiCL9JwmkVif34ZLx3jsxRPVj/s1600/DSCF2036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: justify;">The Grand Place has become known throughout Europe as one of the finest examples of center square architecture. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8-bbrEv3y8IdlOcdYZN7DcNTIjVRJzNa-tJl60mLRH6pCCFZAuSxOsSjTcj0R3Ws9gNTUtflCIA5KprnzBNZjdKKQaGKODKTUDoUYfQ-fgHYpUP7_P7OWJiSH1FQO4h65Vx4NzF-d8ih/s1600/DSCF2041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8-bbrEv3y8IdlOcdYZN7DcNTIjVRJzNa-tJl60mLRH6pCCFZAuSxOsSjTcj0R3Ws9gNTUtflCIA5KprnzBNZjdKKQaGKODKTUDoUYfQ-fgHYpUP7_P7OWJiSH1FQO4h65Vx4NzF-d8ih/s320/DSCF2041.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Surrounding the great square are government buildings, guild halls, cobble stone streets, tons of what Belgium is known for: Belgium wafels, chocolate, lace, pubs, French restaurants serving up moules frites and other French specialties, pretty much Belgium’s food heaven! </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2J7Ax-Q9yCQJZAocTXzIPUWUuTt96rbZo1xL_h2XcgOxDTrt0INQn6vmlc9vrwgsE2g6LLZSlSWRyWKuWRAWJfAtWxk27i25cfvb51LskzVS0ZVe2XnTXgM6d8_SiilIcD59kwTCXI50P/s1600/DSCF2029.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2J7Ax-Q9yCQJZAocTXzIPUWUuTt96rbZo1xL_h2XcgOxDTrt0INQn6vmlc9vrwgsE2g6LLZSlSWRyWKuWRAWJfAtWxk27i25cfvb51LskzVS0ZVe2XnTXgM6d8_SiilIcD59kwTCXI50P/s320/DSCF2029.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTv7dLTu4NuTF5tBHhmA0l2sgaY-KWW7kgJGnKd1a0YEWMVSiaHLSyTPQ4RUOhn9LplkHzNoVxSvk9yCs8kJLxBKUO922a0AeSnln57TA8htqVac3BPedZ9NmLjaGnwUXyorAzaG-rmVEF/s1600/DSCF2028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTv7dLTu4NuTF5tBHhmA0l2sgaY-KWW7kgJGnKd1a0YEWMVSiaHLSyTPQ4RUOhn9LplkHzNoVxSvk9yCs8kJLxBKUO922a0AeSnln57TA8htqVac3BPedZ9NmLjaGnwUXyorAzaG-rmVEF/s320/DSCF2028.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: justify;">Also off of the streets of the Grand Place is the famed Manneken-pis, which by the way is a tiny statue of a young boy, peeing, the like of which wouldn’t be out of place in your backyard or at least in the backyards of some homes along the South Shore…. But you would think this statue was of epic proportions, the way that it’s iconosized! I was expecting the statue of Liberty, the NATIONAL symbol of Belgium, tiny, surrounded by massive throngs of people, and wearing what I believe to be a pimp suit? I know that the statue is typically dressed up for certain holidays, to much fanfare nonetheless, but really? I was kind of non-plussed. But I did find my way around to much of the above mentioned food fare.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRi4NWxwK4r8KN9AWOs_QlbUxGBWay_sLd8u0hvc0UdomC05NHDNTpstXN1mGukt87Pvm7aXPJc7HCYjfSu9sp3Al0ZRxDlj9YlzbjtMeKnRZu0wolHQEBC9o5pI9niENCnClpuxdRSOOY/s1600/DSCF2042.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRi4NWxwK4r8KN9AWOs_QlbUxGBWay_sLd8u0hvc0UdomC05NHDNTpstXN1mGukt87Pvm7aXPJc7HCYjfSu9sp3Al0ZRxDlj9YlzbjtMeKnRZu0wolHQEBC9o5pI9niENCnClpuxdRSOOY/s320/DSCF2042.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpmh6zQoO45z90CXIsF7hxAngQCrgJidQp6QiCzBeM3-hxhqT8DpMniDLsqdJNwVLexWMYeNxvSMxViTOFb5YQucP9Tgq6Qq1CvkXEvGgT8aH_lIuREMY-tmfqJBEdgjkhWCO1BrMQ86O/s1600/DSCF2022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpmh6zQoO45z90CXIsF7hxAngQCrgJidQp6QiCzBeM3-hxhqT8DpMniDLsqdJNwVLexWMYeNxvSMxViTOFb5YQucP9Tgq6Qq1CvkXEvGgT8aH_lIuREMY-tmfqJBEdgjkhWCO1BrMQ86O/s320/DSCF2022.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;">I took a few day trips outside of Brussels and visited Ghent to see its beautiful gothic architecture, trolley lined streets and visit St. Bavo’s Cathedral & St. Nicholas’s Church and canal lined streets. </span><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;"> </span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3v5Qo2Wkws3UgfdQkzc4qFFhcYlCHHwg6PCMpyIfvgYmsWMJ75Qggg4YawcneBRNDa-gBCZ2lraRG_VUpwUhKx-Y1lSC6UHzlOcT7zyWErPqScDPlV95BGKx69WGu_lQFLJzuFSlOXcPG/s1600/DSCF2077.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbzkCtL57EowIv7l2blA6O_bwrRMYse5DH0WOY37MRzdkrOlUl97_uo4PCTu1gAaRnB6yZNTqa7yiShq8hcrulyMUi5Xasbg8fOgYQZZEZc15jRLGwURkKd_nvHdxk2Pt59qcOQZwO4Gy/s1600/DSCF2106.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbzkCtL57EowIv7l2blA6O_bwrRMYse5DH0WOY37MRzdkrOlUl97_uo4PCTu1gAaRnB6yZNTqa7yiShq8hcrulyMUi5Xasbg8fOgYQZZEZc15jRLGwURkKd_nvHdxk2Pt59qcOQZwO4Gy/s320/DSCF2106.JPG" width="240" /></a><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3v5Qo2Wkws3UgfdQkzc4qFFhcYlCHHwg6PCMpyIfvgYmsWMJ75Qggg4YawcneBRNDa-gBCZ2lraRG_VUpwUhKx-Y1lSC6UHzlOcT7zyWErPqScDPlV95BGKx69WGu_lQFLJzuFSlOXcPG/s320/DSCF2077.JPG" width="240" /></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;">After Ghent, I headed out to Bruges which is a Flemish city that has become known as a bit of a tourist destination, the “Venice of the North” but drips with European charm, beauty and history nonetheless. </span><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;">In Bruges I started by the Begijnhof or old convent and walked through its garden to the famed Minnewater or “Lake of Love” known for being a romantic spot due to its picturesque nature.</span><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;"> </span></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YK56ssUrG3i_vtGpGiWm1IcAVc3na5-NF8ojYjMvMWsXJ_nFqq1FNWigLWXg_5UR0HYs_zZDQmvlN5KjD6YXWLBso55yiIWY93LL3b5lKlf1jaHc-PXwR9MzpLZYo9r1BT4Nps68kwmL/s1600/DSCF2111.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YK56ssUrG3i_vtGpGiWm1IcAVc3na5-NF8ojYjMvMWsXJ_nFqq1FNWigLWXg_5UR0HYs_zZDQmvlN5KjD6YXWLBso55yiIWY93LL3b5lKlf1jaHc-PXwR9MzpLZYo9r1BT4Nps68kwmL/s320/DSCF2111.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Lake of Love</td></tr>
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<span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;">Narrow cobblestone streets, meandering canals and whitewashed houses make Bruges one of Europe’s most visited medieval cities.</span><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;"> </span><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;">I roamed around the city on foot, visited the central market, got ambitious and decided to climb the 366 winding, narrow stairs of the 13</span><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;"><sup>th</sup></span><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;"> century belfry.</span><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;"> </span><br />
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<div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;">Which after a sweaty ascent, its 48 massive bells decided to go OFF! Dazed, out of breath and minus a decibel or two of hearing, the view from the top was WORTH it. The rest of my trip was marked by sore quad muscles…. After the belfry and central square, I wanted to head over to the Heilig-Bloedbasiliek or Basica of the Holy Blood, a 12<sup>th</sup> (!) century Roman Catholic basilica that houses one of the holiest of relics, a phial said to contain cloth with Jesus’ blood. The relic was brought to the city after the second crusades and supposedly liquefied up until the 15<sup>th</sup> century when the miracle stopped occurring. The relic was actually on display and I got to look at it up close and touch it- VERY WEIRD. </span><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;">After all this activity I stopped at a local restaurant and filled up on some beer braised beef, frites and dark local Belgium beer, a really nice lunch that gave me the energy to press on.</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;"><br />
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</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;">I spent the rest of the day roaming the city, visiting its chocolate shops and churches, it was all really lovely.</span><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;"> </span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;"><br />
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</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;">The next day I decided to take a day trip to Amsterdam. To be continued...</span></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px;"><br />
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</span></div><div class="separator" style="clear: both; text-align: justify;"></div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-14009181343679674722011-10-15T08:49:00.000-07:002011-10-15T08:49:17.765-07:00Ode to Vinaigrette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHX5Yd0WHon9YLHKFZwlDaCh0mLt0itbTJiyLv5z5QsyiYWrnkWqFF_XF17N1gbfSCzhFlmTmv2JButJWeetf9KfDSmz9hOX3r0UuONMYcF5TzJDXmX_yCkCz6aabiCN-Sn4OfUh7uPERk/s1600/DSCF1952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHX5Yd0WHon9YLHKFZwlDaCh0mLt0itbTJiyLv5z5QsyiYWrnkWqFF_XF17N1gbfSCzhFlmTmv2JButJWeetf9KfDSmz9hOX3r0UuONMYcF5TzJDXmX_yCkCz6aabiCN-Sn4OfUh7uPERk/s320/DSCF1952.JPG" width="320" /></a></div><br />
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<div class="MsoNormal">I have a confession.<span style="mso-spacerun: yes;"> </span>I don’t buy commercial salad dressings or vinaigrettes. Not because they are expensive because when they go on sale, they are like 99 cents but because once I started making my own vinaigrettes and salad dressings, I couldn’t stop! <span style="mso-spacerun: yes;"> </span>AND sure, if you do a comparison, 99 cents versus the pennies it costs to make a vinaigrette, it really is a no brainer.<span style="mso-spacerun: yes;"> </span>It tastes fresher & cleaner atop salad greens, fish or legumes- it’s not that creamy, gloppy mess that you usually reach for.<span style="mso-spacerun: yes;"> </span>But, the real reason why I love to make a vinaigrette is because I find the process of emulsification deeply satisfying.<span style="mso-spacerun: yes;"> </span>I feel so fancy drizzling a steady, even stream of oil into my vinegar while whirling it around with my whisk.<span style="mso-spacerun: yes;"> </span>IT’S SCIENCE, IT’S DELICIOUS!<span style="mso-spacerun: yes;"> </span>I know, I’m a total dork, but anyway making your own dressing is really worth the effort, because really, it takes NO effort.<span style="mso-spacerun: yes;"> </span>Once you know that the ratio for a classic vinaigrette is 3 parts oil to 1 part vinegar (or acid) the possibilities are endless.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm12SGb_m-hFiQb9bWtDoqB_Lxm_DFgrlvEcYURwWUXXhYb1CSE0BxrLpTuioQao3ofNosjrs8JFLJBRwLv90mF8S5PbHxgVJ4uuti53fSAIauG4BbKw4cM5uLE-36JD5dfNVw76POkERV/s1600/DSCF1951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm12SGb_m-hFiQb9bWtDoqB_Lxm_DFgrlvEcYURwWUXXhYb1CSE0BxrLpTuioQao3ofNosjrs8JFLJBRwLv90mF8S5PbHxgVJ4uuti53fSAIauG4BbKw4cM5uLE-36JD5dfNVw76POkERV/s320/DSCF1951.JPG" width="226" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I don’t really measure my vinaigrettes, just eyeball the ratio and taste along the way to ensure proper seasoning.<span style="mso-spacerun: yes;"> </span>Use whatever vinegar you have on hand add a tablespoon of Dijon mustard, add a squeeze of fresh lemon juice to brighten the flavor, be sure to season with salt & pepper and there you have a lovely traditional vinaigrette.<span style="mso-spacerun: yes;"> </span>Some people will also add a bit of honey or sugar to sweeten the vinaigrette, but I leave that ingredient to your discretion.</div><div class="MsoNormal"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwk5VI_TXP1BZ1Sj0RsrPGWvy_sQbtouHOWrYAcfdyvzPx6t4e1tsAlOYe7YYl-g_Hrbir0YHLpbRsrKc7dItzOk_9L5wDaeE4MABwj26X41YsPgpVc1Y0khkF60VZ-Mm2xBTYRVDndk6/s1600/DSCF1957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwk5VI_TXP1BZ1Sj0RsrPGWvy_sQbtouHOWrYAcfdyvzPx6t4e1tsAlOYe7YYl-g_Hrbir0YHLpbRsrKc7dItzOk_9L5wDaeE4MABwj26X41YsPgpVc1Y0khkF60VZ-Mm2xBTYRVDndk6/s320/DSCF1957.JPG" width="240" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Since I’ve gotten into using fresh herbs whenever possible in my cooking, part of conundrum of buying fresh herbs inevitably becomes USING all of the fresh herbs.<span style="mso-spacerun: yes;"> </span>I see this part of kitchen cooking to be a challenge in my eyes.<span style="mso-spacerun: yes;"> </span>If I’ve purchased dill, thyme or even fresh rosemary, I will reach for whatever herbs I might have and throw those into my vinaigrette.<span style="mso-spacerun: yes;"> </span>Many of your herbs can also be frozen in a cube tray with a little bit of water and saved for future use.<span style="mso-spacerun: yes;"> </span>I’ll use a sesame oil as a base for Asian dressings with a little rice wine vinegar & honey, I’ll use orange juice instead of vinegar for a lovely citrus vinaigrette and dried herbs also can play really well here, so reach for your dill, smoked paprika, basil, thyme or whatever you might have and throw those in there too. <span style="mso-spacerun: yes;"> </span>Some other additions I like to add- a clove of minced garlic, a bit of finely diced shallot, some diced tomato, diced capers, finely chopped anchovies (ooh you fancy!)- if you don’t think a chunky dressing is your thing, go ahead and throw it all into your food processor. <span style="mso-spacerun: yes;"> </span>The point that I’m making here is that it is EASY once you figure it out, the possibilities are ENDLESS. <span style="mso-spacerun: yes;"> </span>If you are still not feeling quite so confident with your vinaigrettes pick up one of these fun, mid-century looking dressing bottles.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFEBJz9rRVFcQ3DyrA7Ynwcc4aMtV3xEhtHz1cnVrrMuO4p2OZtylvbE9Q8heX_XBNrv71dTR0PGQPZ-kIS1R6GZV1Hjcxv3yQkWts9QG2vmwyqkGMnkvQELoS47bSPqnYlHo1BYVWSNu/s1600/DSCF1961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFEBJz9rRVFcQ3DyrA7Ynwcc4aMtV3xEhtHz1cnVrrMuO4p2OZtylvbE9Q8heX_XBNrv71dTR0PGQPZ-kIS1R6GZV1Hjcxv3yQkWts9QG2vmwyqkGMnkvQELoS47bSPqnYlHo1BYVWSNu/s320/DSCF1961.JPG" width="240" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I got mine at Broadway Panhandler a few years ago, but a word of advice, just get it on Ebay or Amazon, it’s cheaper!<span style="mso-spacerun: yes;"> </span>The ingredients and measurements are listed on the side of the bottle making it foolproof.<span style="mso-spacerun: yes;"> </span>You want to get even easier, just dump all of your ingredients into a bottle, tighten the lid and just shake it up! Think we will only be using these for salads, think again- how about a nice marinade? The acid breaks down meat & tenderizes it OR how about a nice fresh citrus dressing for your fish dish? Go forth and try out some homemade vinaigrettes, you will not be sorry, your life will be simpler, tastier and maybe you will save a few pennies along the way.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Super Fresh Tomato Vinaigrette</b></div><div class="MsoNormal" style="line-height: normal;">Makes <b style="mso-bidi-font-weight: normal;">4 </b>servings</div><div class="MsoNormal" style="line-height: normal;">Can be pureed like below or left chunky</div><div class="MsoNormal" style="line-height: normal;">Ingredients</div><ul type="disc"><li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 cup chopped tomatoes<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tablespoons white wine vinegar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon dried basil<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon dried thyme<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon ground mustard</span></li>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0Rz2-ZSEza_Gx2GGmw2Kmzl35v0qZ-S1zEzAPPidYSsRX2Cyzyg0h0TKKCRSwJk6JFCER-NHChvD92n_aLwO3IktjRod6cKPp49731YPBdcZy4jwR7f6PkqgonlbpJN2XcIqEVOWgzHc/s1600/DSCF1319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0Rz2-ZSEza_Gx2GGmw2Kmzl35v0qZ-S1zEzAPPidYSsRX2Cyzyg0h0TKKCRSwJk6JFCER-NHChvD92n_aLwO3IktjRod6cKPp49731YPBdcZy4jwR7f6PkqgonlbpJN2XcIqEVOWgzHc/s320/DSCF1319.JPG" width="240" /></a></div><div><br />
</div><div class="MsoNormal" style="font-weight: bold; line-height: normal;"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Dill Vinaigrette <o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal;">Makes <b>4 </b>servings<o:p></o:p></div><div class="MsoNormal" style="line-height: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></div><div class="MsoListParagraphCxSpFirst" style="line-height: normal; text-indent: -0.25in;"></div><ul><li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>1/2 cup olive oil</li>
<li>1/4<span style="mso-spacerun: yes;"> </span>cup red wine vinegar</li>
<li>1/2 one small diced shallot</li>
<li>1 tablespoon white sugar</li>
<li>1 teaspoon dried dill weed or FRESH chopped dill</li>
<li>1/4 teaspoon salt</li>
<li>¼ teaspoon onion powder</li>
<li>1/4 teaspoon garlic powder</li>
<li>1/4 teaspoon mustard</li>
<li>1/4 teaspoon ground black pepper</li>
</ul><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYwjcRxAMtqhcS7qMP0IbtjsoL34HE_k2BLdQburllolP-sqMl9X3JP1AAUmOVr77X7Lzs2hhJfD3UH-BHCGw714zeV1oLgTJZPB5IPQv5IszzPniHnwWQV9hm340K4prLyaLAnc3oz9S/s1600/DSCF1966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYwjcRxAMtqhcS7qMP0IbtjsoL34HE_k2BLdQburllolP-sqMl9X3JP1AAUmOVr77X7Lzs2hhJfD3UH-BHCGw714zeV1oLgTJZPB5IPQv5IszzPniHnwWQV9hm340K4prLyaLAnc3oz9S/s320/DSCF1966.JPG" width="320" /></a></div><div><br />
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<!--EndFragment-->Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com2tag:blogger.com,1999:blog-901392590272981465.post-18001050575696873832011-10-08T15:16:00.000-07:002011-10-08T15:16:09.533-07:00Trader Joe(NESING)<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style>
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<div class="MsoNormal">Since getting back from Europe I’ve yet to adjust to the time difference, as usual.<span style="mso-spacerun: yes;"> </span>Depressingly I woke up at 5:30am this morning and after sitting in the dark drinking my coffee, petting my cats and catching up on a few days of missed television shows, I decided to be productive and do my grocery shopping early, so as not to fill my WHOLE weekend with chores. The first outpost of the national chain grocery store, Trader Joe’s opened up in Staten Island yesterday.<span style="mso-spacerun: yes;"> </span>Supposedly there were massive crowds and good amount of chaos surrounding the opening.<span style="mso-spacerun: yes;"> </span>After checking online, I saw that TJ’s opened their doors at 8am! So guess what? I got dressed and headed down, considering that I came home from my trip to an empty fridge, I really did need to pick up groceries anyway. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Trader Joe’s is a company that established itself in the late 1950’s originally under the name Pronto Markets and in 1967 founder Joe Coulombe expanded the chain, gave the employees their signature Hawaiian shirts and developed the concept for the TJ’s you see today.<span style="mso-spacerun: yes;"> </span>So what makes TJ’s different you ask? Basically TJ’s has established a system of cutting out the middle man, buying products directly from suppliers which allows the store to sell goods to us at lower prices.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The store on Staten Island is located at 2385 Richmond Avenue on a corner where there formerly was a car dealership. While the supermarket is not hugely large, there was ample parking both in front and behind the store.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljXBEZgIrthpkRWApZHNRiKCt8A6qpUtSJX45PwCeKhF4WwCVvmYGXjyeCe1RiIJDWKllHntpDdgkqPpbYLgDaad65yhrkJYU1ByPQjsI9bSC2sop28hjAmiArSAxSw1Y0OI-hh0GVglM/s1600/TjsOutside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljXBEZgIrthpkRWApZHNRiKCt8A6qpUtSJX45PwCeKhF4WwCVvmYGXjyeCe1RiIJDWKllHntpDdgkqPpbYLgDaad65yhrkJYU1ByPQjsI9bSC2sop28hjAmiArSAxSw1Y0OI-hh0GVglM/s320/TjsOutside.jpg" width="240" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Frozen falafel, chicken tikka masala, gourmet chicken meatballs, packages of stir fry vegetables, pre-chopped mirepoix, nuts in bulk, chili lime chicken burgers, individual vacuum sealed frozen seafood, if any of this indicates something to you it should be that Trader Joe’s is about convenience. Pre-prepared foods run the gamut here and it seems that the store ultimately is catering to a customer that is short on time! Not particularly known for its quality produce, I really skipped that section all together and explored the other parts of the store. Right off the bat, the cheese and dairy section impressed me, the frozen foods section was great.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmi087e_xccTATCeyRAWt51SIl3f-tMsJcRwRXwFYhJ9BChQr66L5-vV66pyaJ6nXu5qSGliIrgxszPw-QsHDAHcU0IatEWGeHk0xyZtbF7GLYW_pOk9T01BuLv69nkM0mg_wLq93CnzFq/s1600/Tjs1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFnZLx2Q-fMpq3Rvs_9wFP_Pp2iDB_02pKrlgXVHJznFwPrmgaZpx9A0T8wmxhWGmOQ9Gd3p_Fuxw3sPVmN4hdhmYxe9mLouJ8wgK6hE26taJPt-A9TG2TC3X47pkpbTRfdZ7kzAz4U_j/s1600/Tj%2527sCheese.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFnZLx2Q-fMpq3Rvs_9wFP_Pp2iDB_02pKrlgXVHJznFwPrmgaZpx9A0T8wmxhWGmOQ9Gd3p_Fuxw3sPVmN4hdhmYxe9mLouJ8wgK6hE26taJPt-A9TG2TC3X47pkpbTRfdZ7kzAz4U_j/s320/Tj%2527sCheese.jpg" width="240" /></a><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmi087e_xccTATCeyRAWt51SIl3f-tMsJcRwRXwFYhJ9BChQr66L5-vV66pyaJ6nXu5qSGliIrgxszPw-QsHDAHcU0IatEWGeHk0xyZtbF7GLYW_pOk9T01BuLv69nkM0mg_wLq93CnzFq/s320/Tjs1.jpg" width="240" /></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Some items that were pretty low priced included the rice milk for $1.69, frozen shelled edamame for $1.50 a bag, various hummus spreads for $1.99, raw nuts $4.99 a pound, gourmet salsas for $2-3 a jar, bananas 19¢ a pound, frozen chopped herb cubes (BRILLIANT), 20 for $1.99, Greek yogurt 16oz for $1.99, Pine nuts 8oz for $8 and many more.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoebXNLx6iQmCnVuwB5IiD5T5Y5yUoYLgDv7NiEx9LjTrcnUIIUuLcWsB6N_VrwEu970nVFqI5vrwdFFU-n4s0Mxu_kTfwPFtUs6KLmmaLfoxV4I5mz19XMnK5elg-EenZcyEn0geXucwG/s1600/TJ%2527s.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEvvX7fUADKGmFzydGQowtQsFyexLci9VBgfstipxmLgPzCmFUZDQ2e5bE2sYaJ2jITyomh7Nrfs41IlR8pN8c3k3yPKm0jRdJ12wT2SiBwoxwrThiiYLXadJKmmn7Yx4P29Xpo2Nm28k/s1600/TJNuts.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEvvX7fUADKGmFzydGQowtQsFyexLci9VBgfstipxmLgPzCmFUZDQ2e5bE2sYaJ2jITyomh7Nrfs41IlR8pN8c3k3yPKm0jRdJ12wT2SiBwoxwrThiiYLXadJKmmn7Yx4P29Xpo2Nm28k/s320/TJNuts.jpg" width="240" /></a><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoebXNLx6iQmCnVuwB5IiD5T5Y5yUoYLgDv7NiEx9LjTrcnUIIUuLcWsB6N_VrwEu970nVFqI5vrwdFFU-n4s0Mxu_kTfwPFtUs6KLmmaLfoxV4I5mz19XMnK5elg-EenZcyEn0geXucwG/s320/TJ%2527s.jpg" width="240" /></div><br />
<br />
<div class="MsoNormal">I came home with many of the above mentioned plus some chicken tenders in curry sauce, multi-grain pita chips, roasted wasabi seaweed snacks $1, freeze dried mango, Bite Sized Everything Crackers, TJ’s New Orleans Style Chicory Coffee, Creamy Toscano Cheese dusted with Cinnamon.<span style="mso-spacerun: yes;"> </span>I did NOT spot the two-buck chuck so no cheap wine for us Staten Island and the beer section seemed just okay, I’ve seen better micro-brew selections at Top Tomato down on Bay Street.<span style="mso-spacerun: yes;"> </span>The staff was very friendly, the check out process fast and the whole experience generally pain free! So far out of what I purchased and tried, the hummus was excellent, as were the pita chips and seaweed snacks (that might not be your thing though).<span style="mso-spacerun: yes;"> </span>I’m happy to see some new retailers on the Staten Island grocery scene and welcome the alternative.<span style="mso-spacerun: yes;"> </span>Go check it out when you get the chance and let me know what you think!</div><!--EndFragment-->Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com3tag:blogger.com,1999:blog-901392590272981465.post-89096777367368509842011-09-25T11:32:00.000-07:002011-09-25T11:53:11.692-07:00The 7th Annual 2011 Vendy Awards<div class="MsoNormal" style="text-align: justify;">So, the annual Vendy Awards were held yesterday at Governor’s Island. We happened to luck out with the weather, because it looked kind of ominous out there. It was hot, it was humid, but the rain stayed away and for that I am grateful. If you are unaware of what the Vendy Awards are I will explain. The Street Vendor Project is a member’s only, non-profit organization that regularly rallies for street vendor’s rights, provides information on things like permits, their legal rights, aids with dispute mediation and generally provides an organizational format for the street vendors to share in their battles against the city or help each other out when needed. The truth is that there are over 10,000 street vendors in New York City and these guys are the true small business owners. Vendors are regular guys with families that live and GIVE life to our city. Do you have a memory of Christmas in New York without roasted chestnuts or peanuts? Would New York be the same if there weren’t “dirty water dogs” or perhaps you might recall several trips to SoHo or the Lower East Side, many drinks later and A MUCH needed stop for Halal meat at 3am. Would Breakfast at Tiffany’s be BREAKFAST without Holly Golightly’s coffee cup? As a lifelong New Yorker I can say that street vendors are a permanent fixture of our urban landscape. I want these guys there & personally I will always support them. I prefer coffee from my local coffee cart guy to Starbucks, I buy fruit from the Eastern European woman on 53<sup>rd</sup> who loves when I might accidentally give her foreign change (apparently she collects it) and a few days a week I’ll be on line for shawarma or Halal food. Everyone goes above and beyond, they know how I take my coffee, they ask me how my day is going and they don’t care when I’m 25 cents short because they know I’ll overtip them a day later. These guys work hard- up EARLY in the morning and are there rain, snow or shine, god bless them!! So, for the Street Vendor Project, The Vendy Awards is the celebration of the best food that these sidewalk chefs and street vendors can offer. </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;">This year 22 vendors competed in the categories of: The Vendy Cup, Rookie, Best of NJ & Dessert. We got to Governor’s Island via the Atlantic Avenue ferry in Brooklyn which was a quick five minute ferry ride. Entry to the Awards was fast and very organized- once they checked our ID’s and tickets and we got our “Over 21” wristbands we were ready to EAT. We had a strategy that really worked to our advantage, while everyone was at the front, we headed towards the back where there were virtually NO lines! We headed straight to Tamales Guadalupe, a vendor serving up traditional Mexican tamales wrapped in corn husks. I chose a tamale verde with chicken and Jeff got a rojo (red). Guadalupe Galicia is a single mom with two children and this is her primary source of income. Watch her video here—</div><div class="MsoNormal" style="text-align: left;"><br />
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</div><div class="MsoNormal" style="text-align: left;">The tamales were great and she also served up some nice rice pudding which was delicious with lots of Mexican cinnamon and nutmeg. While IN LINE for the tamales the guy ahead of me seemed to be eating some kind of delicious looking braised beef. I had to ask where THAT came from and he pointed to the Sunrise Grill which was right across the way. Sunrise Grill is a truck that usually hangs out on 168<sup>th</sup> Street, serving up traditional Jamaican food.</div><div class="MsoNormal" style="text-align: left;"><br />
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</div><div class="MsoNormal" style="text-align: left;">Man, was I excited! This food looked fantastic! I opted for a nice braised oxtail with greens and red beans and rice and Jeff got the curry goat. AMAZING. The oxtail was braised to perfection, soft and delicious made with a nice blend of spices. There were also pieces of fruit cake available, which I went back for seconds of- dark, moist, without the candied fruit which you typically associate with fruit cake and a nice spiced rum flavor- SO GOOD. We ate on!!!</div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">Taim Mobile Falafel Truck, known for their fresh falafel and homemade blended sauces, served up decent portions of falafel pitas with yummy herbed sauces which we put down easily. </div><div class="MsoNormal" style="text-align: left;"><br />
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</div><div class="MsoNormal" style="text-align: left;">Comme Ci Comme Ca, my usual Mediterranean/Moroccan food truck fave was there, dishing out their cous cous & merguez, Korilla BBQ (of Food Network’s The Great Food Truck Race) and many, MANY others that I won’t get into specifics about. </div><div class="MsoNormal" style="text-align: left;"><br />
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</div><div class="MsoNormal" style="text-align: left;">They were all excellent. After more than a few spicy dishes, for dessert we went straight to LaNewYorkina where owner Fany Gerson (seen below), known for her delicious frozen paletas (popsicles) was handing out a nice selection of her well-known pops- white sangria, pineapple jalapeno, horchata, café con leche, cajeta with pecans. </div><div class="MsoNormal" style="text-align: left;"><br />
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</div><div class="MsoNormal" style="text-align: left;">I’m actually a huge fan of Fany’s and own her recipe book, <a href="http://i154.photobucket.com/albums/s246/ddavila2001/Paletas-Design-Crush.png">Paletas</a>. The mini paletas did not disappoint! The cajeta (made with a goat’s milk caramel) was rich and creamy offset by the delicious crunchy, saltiness of the pecans. Jeff had the white sangria that also kicked ass, albeit in a fruity, tangy & citrus-y way. We also tried some of the shaved ice dessert from Woolys, which I had never tried or witnessed the making of! The Wooly’s guys had these huge blocks of flavored green tea infused ice which got shaved into light flaky bits by these interesting contraptions. </div><div class="MsoNormal" style="text-align: left;"><br />
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</a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: left; color: black; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;">In the Best of NJ category was a truck called the Cinnamon Snail. Operated by some guys in some silly ass uniforms (they know it too), they served up one of the most delicious donuts I have ever tried. This donut was light, puffed up to perfection, with a carmelized Maker’s Mark sauce on top and creamy filling inside.</span></div><div class="MsoNormal" style="text-align: left;"><br />
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</div><div class="MsoNormal" style="text-align: left;">The guys working there, while silly, were super friendly, more in on the joke, “service with a smile…and a laugh” and I definitely appreciated it. These guys are based in Hoboken and I would be up for trying out MORE of their food if the donut was any indication of the high quality ingredients they use.</div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXO1Funmv70FpmQUvME3Popp4PiqtRvEV9pmvPrbVxOJjzIGN94FvwQW3eXTcQS5feGEW90jCdUmGmD1YEhEgAdzx_AjHwU_kUEOXgJsMM7l2GezKtdxYjGB_RjiZPlOOM9SGzazvOzNwh/s1600/DSCF1989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXO1Funmv70FpmQUvME3Popp4PiqtRvEV9pmvPrbVxOJjzIGN94FvwQW3eXTcQS5feGEW90jCdUmGmD1YEhEgAdzx_AjHwU_kUEOXgJsMM7l2GezKtdxYjGB_RjiZPlOOM9SGzazvOzNwh/s320/DSCF1989.JPG" width="240" /></a></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">What else? An open bar, with a sponsor by Brooklyn Brewery, some wines, water, & kombucha (of course). The voting booth, some merchandise, everything was not too crowded, with lots of seating room & live music. Overall the Vendy Awards were a great experience, and one I’ll gladly, happily support again next year. Congrats to the winners; Solber Pupusas (Vendy Cup), Korilla BBQ (Rookie Vendor of the Year), Woolys (Best Dessert), Cinnamon Swirl (The Maker’s Mark Street Food Challenge- FOR THAT DONUT!) & The Taco Truck (Best of NJ). Follow your faves on Twitter and see where they might be near you!</div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-83723130748790592502011-09-15T18:22:00.000-07:002011-09-15T18:26:20.958-07:00Shaolin Selects<div class="MsoNormal" style="text-align: justify;">So, I’ve been slacking on the blog lately. My sincerest apologies. Maybe I got caught up savoring those last few days of summer, maybe it was because something else was all consuming, i.e. fashion week, and maybe there’s been some family drama as of late as well. But ALL excuses aside, it hasn’t stopped me from my routine of cooking, eating, drinking and enjoying things, so THAT has not changed! Due to my recently insane schedule, Jeff and I have found ourselves looking for dining options, closer to home, here on Staten Island. When you want good food, sometimes you don’t want to go very far! I have two worth noting new dining experiences that went down in my book as GREAT to EXCELLENT. </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;">The first one I want to talk about is <a href="http://www.lakruwana.com/">Lakruwana</a>, located at 668 Bay Street. I’ve passed Lakruwana MANY times. I’ve even said a few times “I’ve heard it’s good, we should go there!” but I hadn’t gone there! One Thursday evening Jeff and I had New York harbor cruise tickets that our friend <a href="http://www.atomic-robo.com/">Scott Wegener</a> had purchased. Unfortunately, the weather DID not cooperate for us, so we all opted for dinner at Lakruwana instead. Nothing really prepared me for Lakruwana. I knew it served Sri Lankan food, but beyond that I had no clue. We stepped into Lakruwana and it was like I suddenly was at the Epcot Center Sri Lankan pavilion! There were these great hand made high back rattan chairs, clay pots and pottery everywhere, masks on the walls, spears on the walls! Elaborate pendant lamps hanging from the ceiling, and carved statues- I didn’t know where to look! But nothing was cluttered; it all complimented each other and added to the overall atmosphere. Excuse the grainy cell phone pics, it was dark in there! </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8ZZY49svg0eLQAiemz0l9azRQkyvo3Qu4O3Ypn0MWD8_9THbzKG8Y7FG_DBbxi7-OipR-HV7wuUE2IS0-L2RTGrgg7jqeNW7oBWc1mcK1LpkbyO2N2wv2ZauMw4k5v4P5xSG4HTO2Cao/s1600/LakruwanaINSIDE.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8ZZY49svg0eLQAiemz0l9azRQkyvo3Qu4O3Ypn0MWD8_9THbzKG8Y7FG_DBbxi7-OipR-HV7wuUE2IS0-L2RTGrgg7jqeNW7oBWc1mcK1LpkbyO2N2wv2ZauMw4k5v4P5xSG4HTO2Cao/s320/LakruwanaINSIDE.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTF_6Ex6HmcV58slvc4_bIFXHYGk5C7_uz9tGoySxXPB5aqfsjPoYapmRMrn5hRf8A-tccnnc3MA9Kjhc9w8c-aW10UJGNHdu5zeyzJr0TmgHpV0GMxSfvMUZixURldNU0mMw25qMoJu3V/s1600/Picture+3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTF_6Ex6HmcV58slvc4_bIFXHYGk5C7_uz9tGoySxXPB5aqfsjPoYapmRMrn5hRf8A-tccnnc3MA9Kjhc9w8c-aW10UJGNHdu5zeyzJr0TmgHpV0GMxSfvMUZixURldNU0mMw25qMoJu3V/s320/Picture+3.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">The server came to our table with giant totems and I thought, “what the hell are these?” but they were the menus!</div><div class="MsoNormal" style="text-align: justify;"><br />
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So what is Sri Lankan food like? Apparently, it’s similar to Northern Indian food, similar cooking techniques and similar spices used. I ordered a lovely beef lamprais, which was curried beef with basmati rice, vegetables and spices steamed inside a banana leaf - it was DELICIOUS. You can vary the level of spiciness and thinking I was tough and because I love spicy food, I asked for the medium. I was wiping my brow, as my mouth was seemingly ON FIRE. but I loved it and ate on in-between cooling gulps of a lovely sweet lassi to quell the fire. Jeff opted for a Biriyani, a dish that he happily put down without saying a word. His rice arrived with a FACE, not that that detracted him from eating it.</div><div class="MsoNormal" style="text-align: justify;"><br />
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</div><div class="MsoNormal" style="text-align: justify;">Lakruwana was an excellent dining experience, so much so that we went back even more recently for their Sunday all you can eat lunch buffet. For $11.95 (!) we stuffed our faces with delicious Sri Lankan specialties like curries, stewed vegetables, vegetable fried rice, basmati rice, and dessert of fresh yogurt with honey and mango mousse. FANTASTIC. While Lakruwana stands where I once went to see local music, it was once a venue called S.R.O., I’m totally okay with what it has progressed to, a unique Staten Island dining experience. Go there and support them, you won’t be disappointed!</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;">The second place I want to mention is Bay Street Luncheonette and Soda Fountain. Long name, right? Small place, but great! This one is located a little further down Bay towards the Fort at 1189 Bay. Another find of Scott Wegener’s! About Scott, he’s an artist and helps to create a great comic book (with Jeff) called Atomic Robo. Check the link above and read all about it, it’s an excellent comic book for both kids AND adults filled with amazing artwork that Scott sometimes complains about producing but does so with finesse! I’m a fan! But I digress. Step into the Bay Street Luncheonette and step in the 1950’s! </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEpC6suLhtj50qxi2zkWS-atFUNr7BK40uNHHCkaa5yO9KP9CkeRftgQWR5lYS9tADeLdM0iAJS0zYvptFGKp3Oj9aOSnTYLlttcVu9btwTG6rdNQ0HTCOSu10YRIbzhnO8ce80QBOuSq9/s1600/Bay+Street.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEpC6suLhtj50qxi2zkWS-atFUNr7BK40uNHHCkaa5yO9KP9CkeRftgQWR5lYS9tADeLdM0iAJS0zYvptFGKp3Oj9aOSnTYLlttcVu9btwTG6rdNQ0HTCOSu10YRIbzhnO8ce80QBOuSq9/s320/Bay+Street.jpg" width="240" /></a></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"></div><div class="MsoNormal" style="text-align: justify;">Chrome dining sets with cherry leather seats, a full length soda counter serving up a complete menu of traditional egg creams, ice cream shakes and root beer floats and if you, like me are still mourning the loss of the A&W diner on Hylan, you can rejoice because this place does a fine job creating your previously lost favorites. The menu is pretty straightforward breakfast- omelets, egg sandwiches, hash browns, pancakes and thick French toast. The prices here are EXCELLENT, more than affordable and everything served by an overly attentive wait staff that are friendly and personable. If you know me, all I want from a good dining experience is GOOD food and friendly faces, and you pretty much will have me as a patron for life. So, go cure your hangover and go get your Sunday buffet on, these two places are worth going to so let’s help keep these small businesses alive. Cheers shaolin! Keep up the good eats!</div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com5tag:blogger.com,1999:blog-901392590272981465.post-55156202273609610552011-08-27T10:29:00.000-07:002011-08-27T10:29:37.724-07:00Seasonal Salads & Sides<!--StartFragment--> <br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It’s the end of August people! We are in the summer season home stretch, so I don’t know about you, but I’m trying to squeeze every last drop out of the summer that I possibly can! I’m shopping for the late summer seasonal fruits and vegetables- NJ tomatoes, squash, zucchini, eggplants, peaches, nectarines, plums and other stone fruits. These vegetables and fruits are at their peak right now and at their most delicious. Really, how many times throughout the year have you purchased tomatoes in particular, bring them home and these hothouse versions of the fruit have ZERO flavor? I feel like I’m not eating a tomato, I’m eating a piece of cardboard! SO, now is the time to take advantage of beautiful, ripe, juicy tomatoes, bright in flavor and color that are fragrant and taste EXACTLY how a tomato should taste! Make some sauce, freeze it or make a savory tomato relish and save it to enjoy well into the fall. BUT, for right now, my mind is on minimal cook time (still!) with simple, beautiful ingredients that provide optimum flavor. Let’s close our eyes and pretend we are in the Amalfi Coast, do it with me….</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One favorite side of mine is the Caprese or “three-color” salad- it’s simple, fresh, easy and makes a beautiful presentation as a side to ANY dish. Pick up some fresh salted mozzarella (at Top Tomato) slice it up, buy some vine-ripe or beefsteak tomatoes, assemble on a plate, drizzle with olive oil & balsamic or red wine vinegar (your preference) season with salt & pepper (generously) and chiffonade some basil. You an also add extras like tapenade, kalamata or regular black olives, toasted pine nuts (in a dry pan) & shaved or chunked parmesan. Chiffonading your basil is an easy way to add elegance to your dish. Simply stack a few basil leaves, roll into a tight cigar shape and slice thinly across. Voila!</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42MayPKjhgAdBZpXpqIZYHRFIuJ-gfIUKY5UZ_pNVU8CizBTt68WdFK76u-3mur4p0j_CXyAhh6MR6z9_C7hK1E0tLQoVvld5EY5qZoNG1jo_hiYTzwlWNjJvGCH_z1GDlEHE0lWJBJhT/s1600/DSCF1587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42MayPKjhgAdBZpXpqIZYHRFIuJ-gfIUKY5UZ_pNVU8CizBTt68WdFK76u-3mur4p0j_CXyAhh6MR6z9_C7hK1E0tLQoVvld5EY5qZoNG1jo_hiYTzwlWNjJvGCH_z1GDlEHE0lWJBJhT/s320/DSCF1587.JPG" width="240" /></span></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I don’t think any instruction is required of the above, right? Just slice, arrange, drizzle, enjoy! One thing worth noting- if you do happen to get some STILL flavorless tomatoes, slice them up and season them with sea salt & pepper which will draw some of the moisture out and give them extra SABOR!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Another easy side dish I love for the summer is a ribboned zucchini crudo (raw) salad. Using a mandoline or simple vegetable peeler, you can transform your zucchini into something that you might see at a fancy restaurant. In fact, the first time I decided to make this salad, I was inspired by a French provencal version I had had at a fancy dinner party in Millbrook, NY (NO, it wasn’t Martha’s Stewart’s house, BUT close enough!) There are so many ways to vary this salad- you can add pine nuts, or walnuts, feta cheese or parmesan. It would be lovely with fresh mint OR basil, a little lemon zest, maybe some olives or capers as well, use whatever you have in your home! This salad is fresh, healthy and impressive (should you have guests over).</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ribboned Crudo Zucchini Salad<o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serves 4</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 pounds small zucchini, trimmed</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons extra-virgin olive oil<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons finely grated fresh lemon zest<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons fresh lemon juice<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons Dijon mustard<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon black pepper<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup loosely packed fresh mint leaves, chiffonade or torn <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup loosely packed fresh basil leaves, chiffonade or torn <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">12 Kalamata or other brine-cured black olives, pitted and thinly sliced <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chunked or shaved parmesan- your choice, depending on what you like<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cut zucchini lengthwise into 1/8-inch-thick slices with slicer or a vegetable peeler or your <a href="http://thesaucylady-denise.blogspot.com/2011/05/little-kitchen-workhorse.html?spref=tw">Benriner</a> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat (you are essentially drawing some of the extra moisture out) Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more. Whisk together your dressing- oil, zest, juice, mustard and pepper in a large bowl until combined. Add zucchini, cheese, herbs, olives and toss to coat.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcV0mLdk6s4Ug60BYW96-YWss7l-49vHHoWBBkrdE8gVG90ErjBDSZeaurDJHAao3W-xiRIzUXW1Do_uYQ0vvmItktl4tu6sB_sX2cDGtS5YeixdUVu68cPf5r_TI70gL8ZZor8MBzvAY7/s1600/DSCF1578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcV0mLdk6s4Ug60BYW96-YWss7l-49vHHoWBBkrdE8gVG90ErjBDSZeaurDJHAao3W-xiRIzUXW1Do_uYQ0vvmItktl4tu6sB_sX2cDGtS5YeixdUVu68cPf5r_TI70gL8ZZor8MBzvAY7/s320/DSCF1578.JPG" width="216" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">FINALLY, I’m going to try and sell you on the virtue and extols of a roasted red pepper salad. If you haven’t tried this at home and have only relied on roasted red peppers out of a jar, you are truly missing out! While pepper season is on the horizon (Fall), the freshness of this salad is right in keeping with my palate pleasing summer salad choices and is ALL around excellent. My mother used to make her own roasted peppers constantly when I was growing up- she preferred her version extremely HEAVY on the garlic, but she is a Spaniard and garlic is to a Spaniard what heroin is to an addict. Any opportunity to eat a roasted vegetable with garlic and olive oil, sopped up on a piece of crusty bread they love…but I digress.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It IS a great salad though and personally I love the experience of peeling away the charred bits of pepper after they have roasted and steamed- its kind of like peeling away the Elmer’s glue off of your hands as a child. There is some controversy regarding broiler usage and whether or not you should keep you oven door open to allow some of the heat to escape. I’ve heard this produces even roasting temperatures as opposed to increased continual rising heat, but I’m asking you to check your oven instructions, as I’ve ALSO heard of people melting their stove top knobs off of their ovens (that’s no good!) BUT always remember to keep an eye on any food you might be broiling as it can quickly go from roasted to CHARRED! While the peppers are steaming, post roasting you can work on other elements of your dinner OR you can make this salad first, throw it in the fridge and really allow the flavors to marinate.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roasted Red Pepper Salad<o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serves 4</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 Red Bell Peppers</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Olive Oil</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon of Capers (rinsed & drained)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">¼ Cup pitted Kalamata Olives- Chopped</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ Teaspoon red-wine vinegar (or Balsamic if you prefer)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Lemon Zest</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt & Pepper to taste</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Basil - Cut into chiffonade OR torn if preferred</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat broiler with rack in top position. With bell peppers on a foil rimmed baking sheet, broil the peppers, turning occasionally until charred on all sides and tender, about 10 minutes. After broiled, transfer peppers to a bowl and cover tightly with plastic wrap, allowing to sit & steam for about 20 minutes. After steaming, remove the skins from the peppers.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCnnrpCKjYYNv7M3b_WBYlcPerxD0M9u8RZYfCTVcJVaVal7gHf0Q3DVOEq3rbDN_YMYYDlbU0fOutomZFgzkovbyBWnSjD3kWOIGMYZtO1qXk8ldwafuKp1FbvoqsSuyoAQURI-pkK8GY/s1600/DSCF1856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCnnrpCKjYYNv7M3b_WBYlcPerxD0M9u8RZYfCTVcJVaVal7gHf0Q3DVOEq3rbDN_YMYYDlbU0fOutomZFgzkovbyBWnSjD3kWOIGMYZtO1qXk8ldwafuKp1FbvoqsSuyoAQURI-pkK8GY/s320/DSCF1856.JPG" width="320" /></span></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Usually I just peel the skins off, but if you are having trouble try rubbing them with a dry paper towel. Stem, seed and cut each pepper into strips. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfoGQtKuYc1sYaSRo_YVPjn9m7S8mDNOtQfG2KXG446nZ4vzR_3TZdT3PmkxjpWrcO3Dz5Dn-jsUR6RdTviXWPqrrV3pkBNl7ImfQjXd26DJgfQPcrMZmfNtrymFnz9XB3L_HAFbyjWlqT/s1600/DSCF1867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfoGQtKuYc1sYaSRo_YVPjn9m7S8mDNOtQfG2KXG446nZ4vzR_3TZdT3PmkxjpWrcO3Dz5Dn-jsUR6RdTviXWPqrrV3pkBNl7ImfQjXd26DJgfQPcrMZmfNtrymFnz9XB3L_HAFbyjWlqT/s320/DSCF1867.JPG" width="282" /></span></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Arrange your peppers on a serving tray and drizzle with olive oil and vinegar, topping with olives, capers, lemon zest and basil. Season with salt & pepper to taste.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqk3R4WiC4MbqkAowNXqYDdGOqwm4crfsT9iyeOS0f2kZYpZTWXys2tM45gUhSH-dN1lhuA0rZKyhhBuDljJCnOXOcdRuqwnsI9hqhDlG37KM5zkRwi4qpNSduX1t5KD5NJyZVqECbHN2/s1600/DSCF1874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqk3R4WiC4MbqkAowNXqYDdGOqwm4crfsT9iyeOS0f2kZYpZTWXys2tM45gUhSH-dN1lhuA0rZKyhhBuDljJCnOXOcdRuqwnsI9hqhDlG37KM5zkRwi4qpNSduX1t5KD5NJyZVqECbHN2/s320/DSCF1874.JPG" width="320" /></span></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">E</span></o:p><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">njoy your salads and the rest of your summer, we’ve only got a few weeks left of this bliss!</span></div><div class="MsoNormal"><br />
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</div><!--EndFragment--> Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-79725199921889616282011-08-12T12:27:00.000-07:002011-08-12T12:27:13.094-07:00Bier, Brats & BavariaPart II<br />
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</div><div class="MsoNormal" style="tab-stops: 13.5pt;">After over half a day of touring the Residenz I was ready for some food. The Viktualienmarkt- Munich’s oldest outdoor market (since 1807) has over 140 market stalls selling everything from fresh fruits, flowers & spices, regional specialties like wursts, schnaps, honey, pretzels and of course serves as biergarten which unfortunately is late to open at 9AM!! </div><div class="MsoNormal" style="tab-stops: 13.5pt;"><br />
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<div class="MsoNormal" style="tab-stops: 13.5pt;">So at 9:02 you can roll up to the beer shack where all the bier is poured out from the barrels and you grab how ever many half liter or full liter mugs that you want! It’s quick, quick, quick just get your bier and go sit at one of the communal or highboy tables! </div><div class="MsoNormal" style="tab-stops: 13.5pt;"><br />
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Of course after I had gotten my biers a tour bus of American students pulled up outside the Viktualienmarkt, their occupants heading straight to the bier line, these kids clearly taking advantage the lowered legal age for drinking in Germany (drinking at 14 with a parent, 16 without!) Students aside, the Maypole was beautiful in the center of the square and I got myself and nice salty pretzel to go with my bier & some wursts and all was right with the world.<br />
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I did a few laps around the market, and left with some assorted German schnaps- in raspberry, peach, pear, cherry and a spice blend. This is the thing with German schnaps, they are sugar free- really just a distilled alcohol infused with fruit or spices or roots. <br />
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Therefore they are EXTREMELY strong 35% volume and UP, and therefore go down like paint thinner burning your throat! People down these after meals in Germany like nobody’s business but unfortunately, I couldn’t do it! I’m a lightweight! So, I’m trying to figure out ways of mixing what I brought home. I’m determined to make it work.<br />
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</div><div style="text-align: left;">After my day was said and done, my body was straight up hurting form all the walking around. Even with my most comfortable pair of shoes, my feet still hurt. So I made it a point to pick up some nice German badesalz (bath salts) from the local Apotheke and gave myself a much needed hot soak back at the hotel. After that I felt somewhat renewed and hungry, so I sought out an option close to my hotel which was located in the center of the city anyway, so there were lots of options. Knowing that I wouldn’t be eating typical Bavarian for the latter half of the week, I wanted to get it all in for the first half! The Beim Sedlmayr fit the bill. The seating was beer hall style with long communal tables and the restaurant is a local favorite, so I plopped myself towards the back giving me a full view of the place. Beim Sedlmayr is known for it’s schnitzel and its sour calf kidneys or pickled pigs feet, but I of course I went straight for the wienerschnitzel- it was pounded thin and fried to perfection, not heavy or oily with a slice of fresh lemon. SO good. Served with a side of german potato/apple salad and a weissbier, it was fantastic.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL32mMre3fksH-Qx7YOAOxJR7pliPy_ycJDYn88pNAi2AmVFAsx_bzGoGznlZgzGlN_vXVe8Z5BSmxOA8x_T8tx8Vz8ZmbMWHrFXwP2hvz0ZoEfaHBqMY4W3TMYhAU_FrOHkmCO0syPDFu/s1600/GermanFood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL32mMre3fksH-Qx7YOAOxJR7pliPy_ycJDYn88pNAi2AmVFAsx_bzGoGznlZgzGlN_vXVe8Z5BSmxOA8x_T8tx8Vz8ZmbMWHrFXwP2hvz0ZoEfaHBqMY4W3TMYhAU_FrOHkmCO0syPDFu/s320/GermanFood.jpg" width="240" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For the next day I decided I was taking a trip OUT of Munich and towards Austria to visit Bavaria’s most iconic castles Schloss Neuschawanstein & Hohenschwangau. The first being the iconic home built by the wildly eccentric “Mad” King Ludwig II and the latter being the summer home he grew up in with his father King Maximilian II. </div><div style="text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9JNVnil9aYZgiMR81C-U6J9HDT0kwAxf887cwvtTnjpsmtnwT-MFeRN_y49Z8mUdchZsIYO9lqR6l2kt8tdWH00UiuZOYO-2vneXPJx87qDg9FfZO9ka-6c_vwKRV0y32sCON_dDTcXv/s1600/DSCF1796.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9JNVnil9aYZgiMR81C-U6J9HDT0kwAxf887cwvtTnjpsmtnwT-MFeRN_y49Z8mUdchZsIYO9lqR6l2kt8tdWH00UiuZOYO-2vneXPJx87qDg9FfZO9ka-6c_vwKRV0y32sCON_dDTcXv/s320/DSCF1796.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Hohenschwangau</span></td></tr>
</tbody></table><div style="text-align: left;">There are many aspects of King Ludwig’s life that were debated, whether he was actually mad or not, (the consensus is that he was not, but rather the victim of a plot to dethrone him), his sexual orientation, many believe he was likely gay and involved romantically at some point with the composer Wilhelm Richard Wagner. Ludwig II was reclusive, choosing to leave miles away from Munich and the circumstances surrounding his death are still disputed and investigated (was he shot or drowned?) So, theories aside, Schloss Neuschawanstein is every notion you might have in your head of what a fairytale castle SHOULD look like. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirk07cZJtDZwbeKo1B0jEtoIVcNRXFFe1ebup5uwCM7H3yMxgKX5c1LEyTeAGEa847Eiw2DiRybRocZWCEfE9doUDu0NeFPZ60kJj16kJ6larrhzVOZ0K5i_opg8pCa530eurgUsk4xtvA/s1600/DSCF1810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirk07cZJtDZwbeKo1B0jEtoIVcNRXFFe1ebup5uwCM7H3yMxgKX5c1LEyTeAGEa847Eiw2DiRybRocZWCEfE9doUDu0NeFPZ60kJj16kJ6larrhzVOZ0K5i_opg8pCa530eurgUsk4xtvA/s320/DSCF1810.JPG" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">If you get into specifics, the Cinderella castle in Disney World was inspired by this castle. Built into the side of a mountain overlooking beautiful rolling hills, lakes and valleys it honestly was ALL the magic I needed right then and there. The weather was perfect and it provided a deep blue backdrop that just enhanced the overall experience. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZ93D0SnhCasAXnYhhUYZVFjRkFRAl-xLAV28r7fOrfg48FSgSYsofzxz699KbfuQpsFZA3tGRdpLRLan-hDeMAUGKDJLXMpovccS3XtLKV3bW1Bnu4IC-IsqF_JWNuk3cO7Szy4-8L6o/s1600/DSCF1815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZ93D0SnhCasAXnYhhUYZVFjRkFRAl-xLAV28r7fOrfg48FSgSYsofzxz699KbfuQpsFZA3tGRdpLRLan-hDeMAUGKDJLXMpovccS3XtLKV3bW1Bnu4IC-IsqF_JWNuk3cO7Szy4-8L6o/s320/DSCF1815.JPG" width="240" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">It took over 23 years to build the castle and Ludwig II spent so much money on its construction that he died with so much debt, the castle was immediately opened to the public as a tourist destination to help repay what was owed. The trip was about an hour and a half outside of Munich and after touring two castles I got back to Munich at around 8pm having to attend a work function at 9 & that’s when the magic stopped! Well, work WAS the purpose of this trip. </div></div><div class="MsoNormal" style="tab-stops: 13.5pt;"><br />
</div><div class="MsoNormal" style="tab-stops: 13.5pt;">Since I had a media event at the Mandarin Oriental hotel the next day, I was pleased to find it overlooked the bier garten of the iconic Hofbrauhaus so I got to listen to Bavarian music throughout the day as smell of crispy pig knuckles wafted up. Hofbrauhaus, Munich’s oldest brewery was built in 1607 at the order of King Maximilian I so that he had his favorite wheat bier within close range of the Residenz.<br />
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Maximilian I was a known gourmet and he demanded the white bier be produced over the heavey “brown barley ale” that was typical of the time. Luckily I was able to make a lunch stop at Hofbrauhaus in between appointments. If you want a similar experience go check out the newly opened Hofbrauhaus in NYC on Third Avenue- I haven’t been there yet, but I hear its fun.<br />
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<tr><td class="tr-caption" style="text-align: center;">Hofbrauhaus House Band</td></tr>
</tbody></table></div><div class="MsoNormal" style="tab-stops: 13.5pt;">Another stop worth noting, also within range of the Residenz is the gourmet store, Alois Dallmayr. Over three centuries old, (est. 1700) Dallmayr used to serve as the official supplier of food items to the Royal Bavarian Court. Now, Dallmayr is the producer of some of the finest food items in Germany, with gourmet coffee being one of their main commodities. I bought several items to take home with me from Dallmayr, pistachio honey, some liquors, cookies and candies which didn’t even make it home with me. Dallmayr has this great old world hand crafted aesthetic coupled with a beautiful traditional German feeling. The store had a huge selection of alcohols, dessert items, candies, artisanal sausages, speck, honey and jams.<br />
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There is a dining area upstairs that offers food made with Dallmayr ingredients and of course there are a few other dining areas for a quick in and out snack or drink. To me it has a VERY similar layout and feel as Mario Batali’s Eataly in NYC.<br />
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Dallymayr and everything in Germany was just fantastic. I enjoyed my trip thoroughly and recommend the city/country to anyone who might be considering a trip to Europe. You can only hope the weather is good when you go!</div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-20426383239042816162011-08-07T10:58:00.000-07:002011-08-07T10:58:39.563-07:00Bier, Brats & BavariaPart I<br />
So, my latest work endeavors have taken me to the land of dirndls and glockenspiels, pretzels & bier and everything Bavarian in-between.<span style="mso-spacerun: yes;"> </span>We were doing a series of events, media presentations and customer work in Munich, Germany for a few days so I took the opportunity to arrive there a few days earlier and take advantage of the travel. <span style="mso-spacerun: yes;"> </span>I was excited to explore a new country and since Bon Appetit declared Germany the new culinary leader & influence I was anxious to explore from a culinary perspective, despite my general thinking that Bon Appetit is bullshit these days, but I digress...<br />
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Leaving New York City in the middle of a heat wave (temps reached 105), I was screaming to visit a place that was cool and rainy, so I packed up my coats, tights and closed toe shoes and embarked on my Bavarian adventure.<span style="mso-spacerun: yes;"> </span>I arrived in Munich on Sunday and stepped out of the cab to a lovely 55 degree temperature – it felt like fall and was a welcome respite from the heat and humidity I had just left behind in New York.<span style="mso-spacerun: yes;"> </span>My hotel was located near the town square in Munich, the Marienplatz- the center and heart of the city was just a few blocks away.<span style="mso-spacerun: yes;"> </span>So after a nice nap, I woke up feeling refreshed and ready to start to get to know the area.<span style="mso-spacerun: yes;"> </span>Since my hotel wasn’t an American Marriott or Hilton, the reception had little to offer me in terms of directive other than “make a right, THEN make another right”. Thanks. <span style="mso-spacerun: yes;"> </span>Luckily I always travel prepared, with guides and maps! So, that night I walked and walked and walked some more. In a few hours I saw the famed Glockenspiel, the Baroque Theatinerkirche, the Felderrnhalle and a few other churches in the Marienplatz area.<span style="mso-spacerun: yes;"> </span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Glockenspiel</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8XhjgtxVIJOXFZGq4PtZpnWDiSNPvIrvvqbDOQFdcfDoc6vm1KUMLjtGORhSmSO463eCNUsPvcqIrIKt1FnIHVHZ_I6yX0N00VGxyUH8gmKBiFAwhiWM6CJze-yWKltXD8PuJxX1VTgt/s1600/DSCF1635.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8XhjgtxVIJOXFZGq4PtZpnWDiSNPvIrvvqbDOQFdcfDoc6vm1KUMLjtGORhSmSO463eCNUsPvcqIrIKt1FnIHVHZ_I6yX0N00VGxyUH8gmKBiFAwhiWM6CJze-yWKltXD8PuJxX1VTgt/s320/DSCF1635.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Theatinerkirche</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DbUCkycXYuCIboHPYobE9mLecxZKUW6_8nlRqBjD117UwyLA3MnyNcWq1cpWJIZjvAjqAwzjP7Vpxv9ieh9Wr-QMBqRbMkf9bUdqGhQ6UcXGCWGdcWboLOM4ThS4YuTrdAY8ldzcIUkL/s1600/DSCF1636.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DbUCkycXYuCIboHPYobE9mLecxZKUW6_8nlRqBjD117UwyLA3MnyNcWq1cpWJIZjvAjqAwzjP7Vpxv9ieh9Wr-QMBqRbMkf9bUdqGhQ6UcXGCWGdcWboLOM4ThS4YuTrdAY8ldzcIUkL/s320/DSCF1636.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside the Theatinerkirche<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-size: small;"><br />
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</tbody></table><div class="MsoNormal" style="text-indent: .5in;"><!--StartFragment--> </div><div class="MsoNormal">Since it was Sunday, the majority of people that out & about were locals taking a leisurely stroll- so it wasn’t as crowded and all the beautiful churches were open to the public.<span style="mso-spacerun: yes;"> </span>At around 7-8 after all that walking, I needed a meal.<span style="mso-spacerun: yes;"> </span>The nearby Nurnberger Bratwurst Glockl am Dom fit the bill- traditional Bavarian food served in a traditional setting, a restaurant that first opened in 1893 across from the Frauenkirche (the largest Gothic church in Southern Germany).</div><!--EndFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ikEzX6XsUnLYYwmMNzg0Plp5Qg-vJOS0GrsLjPhSMvGncn9GaY-2cXYQXAVRzwLJuPdIA1N5J3D1uv7M3L6chtbqxOvnk_Ff-H08yRE49_IyfdKaZBMIUkGBOZbFpXpwzOuH5UCRgnbt/s1600/DSCF1608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ikEzX6XsUnLYYwmMNzg0Plp5Qg-vJOS0GrsLjPhSMvGncn9GaY-2cXYQXAVRzwLJuPdIA1N5J3D1uv7M3L6chtbqxOvnk_Ff-H08yRE49_IyfdKaZBMIUkGBOZbFpXpwzOuH5UCRgnbt/s320/DSCF1608.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: auto; text-indent: 48px;"><br />
</div><div class="MsoNormal" style="text-indent: .5in;"><span style="mso-spacerun: yes;"></span>The meals were all served on tin plates, the atmosphere was warm and typically German with cuckoo clocks, heavy furniture, wood paneled walls, bier barrels in the back and prints from Albrecht Durer on the already picture heavy walls. Warm fresh pretzels are a given on every table and my crispy pork came with a veal meatball, potato dumpling and a lovely potato, cucumber, apple salad that I of course complimented with a half liter of the house bier. </div><div class="MsoNormal" style="text-indent: .5in;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV82NouxmRm44YXAnxq5eX4RF62zOzlar3OxhRGjOGccloinZiAaX08DNrd3OSaiNLNmN6II-CsXtOr9DADNH-fShj7Zn12RUTAuY1A5h6s_lHBKEFGrE6x7kqNpnFEw3voOro-QXewjr-/s1600/DSCF1667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV82NouxmRm44YXAnxq5eX4RF62zOzlar3OxhRGjOGccloinZiAaX08DNrd3OSaiNLNmN6II-CsXtOr9DADNH-fShj7Zn12RUTAuY1A5h6s_lHBKEFGrE6x7kqNpnFEw3voOro-QXewjr-/s320/DSCF1667.JPG" width="240" /></a></div><div class="MsoNormal" style="text-indent: .5in;"><br />
</div><div class="MsoNormal" style="text-indent: .5in;">I finished off my meal with the lightest apple strudel which wasn’t what you would imagine a strudel to be- since the apple was layered, cut paper thin, more like a piece of pie and coupled with the MOST amazing warm vanilla sauce.<span style="mso-spacerun: yes;"> </span>I left loosening my belt and ready for a good night’s sleep.</div><div class="MsoNormal" style="text-indent: .5in;"><br />
</div><div class="MsoNormal" style="text-indent: .5in;"><span style="mso-tab-count: 1;"> </span>My plan for the next day was the hit the historic Residenz. Originally a moated castle (1385), it was eventually made in an extensive complex with seven courtyards which served as the home of multiple generations of Bavaria’s famed Wittelsbach dynasty.<span style="mso-spacerun: yes;"> </span>MASSIVE in structure, I was told to devote at least a half a day to touring the facility in its entirety.<span style="mso-spacerun: yes;"> </span>In addition to something over 160 rooms, the Antiquarium, a 225 barrel vault housed frescoes, grotesques and other embellishments was a must to be seen, as was the Cuvillies Theater (the royal theater) in all of its Rococo glory, the Treasury (where all the royal jewels and crowns were held), the Ancestral Galley, chapels and halls.<span style="mso-spacerun: yes;"> </span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7efAC5d6xJstOQ7uNrodMbo_PtbsBgBfcHdNoEmkUUcHDTy1qTl0TK_wwOjS8b7IZXn-Y-nnmP0npInz2e_RH2k8PD9aDuZeiMAqFyiUGtEEIeWbjLBnv6FpBkRPEpLMeD4bMxWexTb6/s1600/DSCF1679.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7efAC5d6xJstOQ7uNrodMbo_PtbsBgBfcHdNoEmkUUcHDTy1qTl0TK_wwOjS8b7IZXn-Y-nnmP0npInz2e_RH2k8PD9aDuZeiMAqFyiUGtEEIeWbjLBnv6FpBkRPEpLMeD4bMxWexTb6/s320/DSCF1679.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Antiquarium at the Residenz</td></tr>
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<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5pABwPidAoYWlMdyjjau8eZYImlrEAVstO_2db-PIh9ktrXzUw-uI3r71Cm-zt-gcEKwDW-_hL1jejzJxikqazbiYIhEJzv-uW-NiclnpZH43RxWeQN3QI0GJFFQBYp6TKlZuA9Ro1b5/s320/DSCF1727.JPG" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ancestral Gallery at the Residenz</td></tr>
</tbody></table><div class="MsoNormal" style="text-indent: .5in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5pABwPidAoYWlMdyjjau8eZYImlrEAVstO_2db-PIh9ktrXzUw-uI3r71Cm-zt-gcEKwDW-_hL1jejzJxikqazbiYIhEJzv-uW-NiclnpZH43RxWeQN3QI0GJFFQBYp6TKlZuA9Ro1b5/s1600/DSCF1727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">ONE of the Receiving Throne Rooms</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3wNE7viwnnvOtaPWdp4SKpRYZ2Qpy-1ZyaV-ipS2D1YQO9lp_xZO-rJCv_8TebleoAwBTQplYduQjRab8M8jaoS9-s7s_6RZlO_2VEVAuiZrAU-Okia9wn8KkwdyE6zDeku13LJRgxcW/s1600/DSCF1742.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3wNE7viwnnvOtaPWdp4SKpRYZ2Qpy-1ZyaV-ipS2D1YQO9lp_xZO-rJCv_8TebleoAwBTQplYduQjRab8M8jaoS9-s7s_6RZlO_2VEVAuiZrAU-Okia9wn8KkwdyE6zDeku13LJRgxcW/s320/DSCF1742.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cuvillies Theater</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDzLtI10y33khAthY-TStsOfQ1Pv6lEjmAvLwZ5Gn5yVESclYwFUFrSb4Par4YXT6M_nX8leVOv5heuvkCMME4N6VQOoiA2ZnuU6SZRM4gnS6HCIpIZ3mIGAfFqArxHucdAQJ5zWMgHGkK/s1600/DSCF1732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDzLtI10y33khAthY-TStsOfQ1Pv6lEjmAvLwZ5Gn5yVESclYwFUFrSb4Par4YXT6M_nX8leVOv5heuvkCMME4N6VQOoiA2ZnuU6SZRM4gnS6HCIpIZ3mIGAfFqArxHucdAQJ5zWMgHGkK/s320/DSCF1732.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Treasury at the Residenz<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
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<div class="MsoNormal" style="text-align: justify; text-indent: 0.5in;">Honestly I could have stayed at the Residenz ALL day, it was beautiful, impressive and sometimes unbelievable. In some rooms it looked like Liberace had thrown up gold leaf all over it, but I wouldn’t expect anything less from a royal residence!<span style="mso-spacerun: yes;"> </span>The royal jewels were unbelievable, a testament to the gross amount of wealth these families had.<span style="mso-spacerun: yes;"> </span>I emerged from the Residenz rubbing my eyes and in need of a good meal.<span style="mso-spacerun: yes;"> </span>Part two of my day was reserved for the Viktualienmarkt an outdoor food market and bier garden established in 1807—I was ready for a few pints to be sure!</div><!--EndFragment-->Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-48300805524361016772011-07-19T19:09:00.000-07:002011-07-20T07:27:00.839-07:00Meatless Monday ++<div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">I’ve tried to embrace the Meatless Monday movement, really I have and I’ve found that it’s actually relatively easy to make the switch from serving meat focused dishes to going vegetarian or meat free one day a week. In fact, I’m probably going meatless more than one day a week. So, if you haven’t heard of the Meatless Monday movement, I encourage you to visit the website, </span><a href="http://www.meatlessmonday.com/"><span style="font-family: Arial; font-size: 10pt;">http://www.meatlessmonday.com</span></a><span style="font-family: Arial; font-size: 10pt;">. What started as a local movement by a non for profit with </span><span style="color: #242424; font-family: Arial; font-size: 10pt;">Johns Hopkins’ Bloomberg School of Public Health quickly gained legs and has spread both nationwide and globally. Partnering with the Mondays Campaigns, the meatless movement is also a program that is being executed in public schools across the country educating children to make smarter decisions with their health and eating. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #242424; font-family: Arial; font-size: 10pt;">There are many reasons to consume less meat among them, decreased risk of cancer, heart disease, decreased risk of diabetes and lessening your carbon footprint and reducing fossil fuel dependence. Coming from a family of serious hunter & meat eaters, I can’t say that a vegetarian lifestyle was one that I was EVER introduced to. In fact, when my brother married a vegetarian my mother admitted to me that she was completely perplexed at holiday parties, at a loss at what to serve the new family member. I also recently took a vegetarian cooking class and when one of the participants was asked why she was here, she also answered “my son married a vegetarian”, so there is definitely a bit of an education that needs to happen since we’ve been so ingrained as a culture to have meatloaf and potatoes or steak and creamed spinach. But really, the options available are limitless and all it really takes is a bit more ingenuity to create delicious dishes to enjoy that will leave you not missing meat AT ALL. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #242424; font-family: Arial; font-size: 10pt;">This bean and enchilada recipe is a lighter version of the Mexican food we all know and love, is fast and easy to make and includes a minimal bake time, which is ideal during this heat! I’ve mentioned previously that I believe that tortillas are a pantry staple as their use is limitless. Right off the top of my head, I can tell you that I use tortillas to make a variety of filled quesadillas, I’ll cut them into triangles sprinkle with sea salt and bake them for quick nacho chips to serve with chili or they will also work in a pinch for lunch wraps. Cheap, long lasting and versatile- hard sell, right? The sauce that this recipe produces is also great for other uses, I used the excess from this meal to make a tamale pie later in the week and it was delicious. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="color: #242424; font-family: Arial; font-size: 10pt;">Bean & Cheese Enchiladas<o:p></o:p></span></b><br />
<span class="Apple-style-span" style="color: #242424; font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Serves 8</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="color: #242424; font-family: Arial; font-size: 10pt;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><span style="color: #242424; font-family: Arial; font-size: 10pt;">1 Cup of low-fat cottage cheese<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #242424; font-family: Arial; font-size: 10pt;">1 Can (15.5oz) of black beans, rinsed and drained<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #242424; font-family: Arial; font-size: 10pt;">Salt & Pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #242424; font-family: Arial; font-size: 10pt;">15 Corn Tortillas<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #242424; font-family: Arial; font-size: 10pt;">Nonstick Cooking Spray<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #242424; font-family: Arial; font-size: 10pt;">3 Tablespoons Olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #242424; font-family: Arial; font-size: 10pt;">3 Garlic cloves, finely diced<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #242424; font-family: Arial; font-size: 10pt;">1 Large white onion, finely diced (see onion dice tutorial <a href="http://t.co/QTwOqyV">here</a>)<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #242424; font-family: Arial; font-size: 10pt;">4 Teaspoons Chili Powder<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">2 Tablespoons White Vinegar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">1 Can of Tomato Puree<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">1 Cup of Vegetable Broth<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Arial; font-size: 10pt;">Directions<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Preheat oven to 350</span><span style="font-family: Symbol; font-size: 10pt;">°</span><span style="font-family: Arial; font-size: 10pt;">. In a food processor, process the cottage cheese until its smooth. Transfer the cottage cheese to a bowl and add the drained black beans seasoning with salt and pepper. Wrap your tortillas in dampened paper towel and microwave until soft and warm, 2 minutes. One at a time, spray both sides of each tortilla with cooking spray (typically in Mexican dishes you would drench these in butter) and place about two tablespoons of the cheese & bean mixture down the center and roll your tortilla around the filling. Place tortillas seam side down in your baking dish. Once through with filling, bake your tortillas for about 8-10 minutes.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">While your tortillas are baking, make the sauce. Heat oil in a saucepan and add garlic and onion and cook, stirring until the onion softens and becomes translucent, about 5 minutes. Add the chili powder and whisk in the vinegar, tomato puree and broth, bring the whole mixture to a simmer and cook for five more minutes. Season with salt and pepper to taste. Transfer the mixture to blender after it is slightly cooled and puree until smooth, using CAUTION with hot liquids in the blender!<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmX1Eh-o0BfEd3PakjSkiIbxrdWtlpJjYO0Nn46Txa-3GFID_h1G9kPxD9LllS91CDEzISK3dC_zyX0f5ffrwNCgJeFh84NE_5mSr25ITw6_-xa23fw0hO-H6sH4D7amvh__jIM4DCAmE/s1600/DSCF1525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmX1Eh-o0BfEd3PakjSkiIbxrdWtlpJjYO0Nn46Txa-3GFID_h1G9kPxD9LllS91CDEzISK3dC_zyX0f5ffrwNCgJeFh84NE_5mSr25ITw6_-xa23fw0hO-H6sH4D7amvh__jIM4DCAmE/s320/DSCF1525.JPG" width="240" /></a></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial; font-size: 13px;">To serve spoon the sauce over the enchiladas. I also like to make a salsa variant that I picked up at a Peruvian restaurant recently. I dice tomatoes, and a jalapeno pepper (I remove the seeds but you can leave them for extra heat), thinly slice up purple onion and add the juice of one lime, seasoning liberally with sea salt. I usually make this before cooking to give it sufficient time to marinate. This “salsa” is such a fresh, lively addition to ANY dish but I particularly love it in lieu of traditional salsa or served with a nice skirt steak. YUM.</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIbIHAKitqUiDQs9D6k2XyzTAy0dggZJx16SexUNY2lWMftnm_pf8tPf-Lftnqq5o28pkiQrCWomcWirgY_-Pn3C-8vgm5LWljquCHeg76ahQXn1QgCh8FzrCY3PyFTKhNUALxlRlAj2q/s1600/DSCF1510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIbIHAKitqUiDQs9D6k2XyzTAy0dggZJx16SexUNY2lWMftnm_pf8tPf-Lftnqq5o28pkiQrCWomcWirgY_-Pn3C-8vgm5LWljquCHeg76ahQXn1QgCh8FzrCY3PyFTKhNUALxlRlAj2q/s320/DSCF1510.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sqDz72W-cD3bV5N_5tLoj9VCn1Wn99k5ObsWcSw6PbT90KN4KKsSHrpU1UjCFQdxYVyK6oEVr5pOkMjBDZENZGEoMRL25o68kLW26azi219AAv9qPjEU3G9JXUkiuL3wvnoVTt_PMaRG/s1600/DSCF1513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sqDz72W-cD3bV5N_5tLoj9VCn1Wn99k5ObsWcSw6PbT90KN4KKsSHrpU1UjCFQdxYVyK6oEVr5pOkMjBDZENZGEoMRL25o68kLW26azi219AAv9qPjEU3G9JXUkiuL3wvnoVTt_PMaRG/s320/DSCF1513.JPG" width="240" /></a></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;"><br />
</span></div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com2tag:blogger.com,1999:blog-901392590272981465.post-63489680704923168382011-07-07T17:19:00.000-07:002011-07-07T17:19:14.753-07:00Singular Sensation Cooking<!--StartFragment--> <br />
<div class="MsoNormal"><span style="font-family: Arial;">People have various excuses for not cooking- I’ve heard everything from the usual “I don’t know how to cook”, to the “I don’t want to clean up the mess afterwards” complaint.<span style="mso-spacerun: yes;"> </span>Sometimes “it’s too complicated” or “I don’t have any food in this house”.<span style="mso-spacerun: yes;"> </span>Whatever excuse you might have, I’m here to tell you that today’s “recipe” will make all of your arguments null and void because today’s entry involves <b style="mso-bidi-font-weight: normal;">ONE</b> ingredient. Not two or three, but <b style="mso-bidi-font-weight: normal;">ONE</b> ingredient that you likely already have in your home.<span style="mso-spacerun: yes;"> </span>So, I can’t even classify this as a “recipe” since there is no cooking involved.<span style="mso-spacerun: yes;"> </span>I guess it would be considered more of a food manipulation, taking one thing & changing its texture.<span style="mso-spacerun: yes;"> </span>But the reason why I’m including it in here is because it’s such an “AHA” moment when it’s finished, so amazing and strange you will stand there scratching your head going “this is amazing” when you are done. I was. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial;">Here’s how it goes:<span style="mso-spacerun: yes;"> </span>take two slightly overly ripened bananas, cut into slices about a quarter of an inch thick, place sliced banana on a cookie sheet in your freezer.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><span style="font-family: Arial;"><span style="mso-spacerun: yes;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXnXYHBbzOvaczcuT5qIkka9nlLVTBWUFIZVmaEmZ2vUhZpSYkdi17nF08kwCbqW7v0EU-9TGhu3iDg1_u-IittulzBAiio5KZ4dwvniP3xlEgxJAHlDlMB7-RCGL_jJ8wiTVKWtdddp8/s1600/DSCF1546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXnXYHBbzOvaczcuT5qIkka9nlLVTBWUFIZVmaEmZ2vUhZpSYkdi17nF08kwCbqW7v0EU-9TGhu3iDg1_u-IittulzBAiio5KZ4dwvniP3xlEgxJAHlDlMB7-RCGL_jJ8wiTVKWtdddp8/s320/DSCF1546.JPG" width="240" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial;">Remove frozen bananas after about 2.5-3 hours (seems to be MY magical number) dump frozen bananas into your food processor and blend or chop.</span><span class="Apple-style-span" style="font-family: Arial;"><span style="mso-spacerun: yes;"> </span></span><span class="Apple-style-span" style="font-family: Arial;">At first the banana will look coarsely chopped and kind of grainy-</span></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0sJLSgepvIZMNUj_BONW9Q2-evgqjh_8_jtxxOvKlJeVdjsEohQ32wkCFtZ-h_gK2in3LmHE2D2M7F-X6Ad6ZhPNlJAeOvHHkLPCoXvI9uu6aNpOclKc-Ti9Z1SWAQJw5ACWjYRNZpgU/s1600/DSCF1556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0sJLSgepvIZMNUj_BONW9Q2-evgqjh_8_jtxxOvKlJeVdjsEohQ32wkCFtZ-h_gK2in3LmHE2D2M7F-X6Ad6ZhPNlJAeOvHHkLPCoXvI9uu6aNpOclKc-Ti9Z1SWAQJw5ACWjYRNZpgU/s320/DSCF1556.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial;">But continue pulsing until the magical moment where the banana becomes creamy like a luscious ice cream! </span><span class="Apple-style-span" style="font-family: Arial;"><span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAQzR0aP7bQMz1ya1f6LUnfG8HzuQN35XzkMcKjKaM9d5Ir75zeHbargUlPD2qMmVUPPueh085UbfGrYwLn8cxf2zULWA2n4DQQxeIef6ti8ulQBoYvLNm8hly3015AccNPyyKsRJ7gg1/s1600/DSCF1547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAQzR0aP7bQMz1ya1f6LUnfG8HzuQN35XzkMcKjKaM9d5Ir75zeHbargUlPD2qMmVUPPueh085UbfGrYwLn8cxf2zULWA2n4DQQxeIef6ti8ulQBoYvLNm8hly3015AccNPyyKsRJ7gg1/s320/DSCF1547.JPG" width="240" /></a></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial;">At this point, you can eat it right from the food processor as an amazing, creamy, natural, perfect banana ice cream OR you can add some tasty flavorings.</span><span class="Apple-style-span" style="font-family: Arial;"><span style="mso-spacerun: yes;"> </span></span><span class="Apple-style-span" style="font-family: Arial;">I’ve tried the following:</span><span class="Apple-style-span" style="font-family: Arial;"><span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><span style="font-family: Arial;"><span style="mso-spacerun: yes;"><br />
</span></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 teaspoon of cocoa for a delicious chocolate banana result<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 tablespoon of peanut butter for a BEYOND peanut butter/banana result<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 teaspoon of pure maple syrup plus walnuts for a maple walnut banana result<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 tablespoon of Nutella for a ridiculously decadent result = )<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial;">ALL of the above are delicious and the quantity mentioned above will give you enough for one perfect portion.<span style="mso-spacerun: yes;"> </span>Here’s one caveat worth noting, you will want to make tons & tons of this since the phenomenon of it will excite!<span style="mso-spacerun: yes;"> </span>But, in my experience it does not freeze well and should be made as you plan to consume it.<span style="mso-spacerun: yes;"> </span>I’ve thought about freezing this into popsicle molds which I believe <b style="mso-bidi-font-weight: normal;">will </b>work but I’ve yet to get around to purchasing more bananas since I used an entire bunch testing out the above flavor additions. <span style="mso-spacerun: yes;"> </span>My absolute favorite of the flavors I made was the peanut butter.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><span style="font-family: Arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHK7kcRBOfaq_PeeypcMGDHyNk2Ki6HX6q3hggavE4DgeypHoZe9iP48NdNob4k3OV3AMt-QDvWtXMIp_GRiUl2t4BzA_AIOIvKV9nz1f-RswFvP_E9RqXUL1VwfNzSxn2sDl3_b9SXVR/s1600/DSCF1558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHK7kcRBOfaq_PeeypcMGDHyNk2Ki6HX6q3hggavE4DgeypHoZe9iP48NdNob4k3OV3AMt-QDvWtXMIp_GRiUl2t4BzA_AIOIvKV9nz1f-RswFvP_E9RqXUL1VwfNzSxn2sDl3_b9SXVR/s320/DSCF1558.JPG" width="240" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial;"><span style="mso-spacerun: yes;"></span>SO, go make some natural, yummy ice cream. Make it for breakfast on a hot day, sprinkle it with granola, feed it to the kiddies- I guarantee your mind will be blown over the ease and deliciousness of <b style="mso-bidi-font-weight: normal;">ONE </b>ingredient ice cream. <o:p></o:p></span></div><!--EndFragment-->Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-32368013510419271272011-06-21T20:27:00.000-07:002011-06-22T10:31:58.681-07:00Pesto Perfect!<div class="MsoNormal"><br />
</div><div class="MsoNormal">There are fewer things that say summer so quintessentially to me than pesto. Always a seasonal favorite of mine, my mother always served pesto pasta to us kids while we were growing up. For many years that basil that starred as the main ingredient often came straight from our backyard. I remember the massive basil plants my mother used to keep that lined the trim of the backyard, growing along our fence, she always encouraging me to pick their flowers. As the nutrients in our sandy soil eventually became depleted my mother gave up on growing her fresh basil instead opting to purchase it at many of the local fruit markets. But she still made pasta pesto EVERY year and would even freeze her pesto in quart sized zip lock bags so that she could chip off the perfect amount for pasta dishes throughout the fall and sometimes into winter. So when the time came for me to move out into my own place I found myself missing her amazing pesto and wanting to make my own. My mother makes her pesto ONLY with pine nuts/pignoli, which is quite expensive. So, when I was living in Brooklyn my mother would frequently ask me to stop at some of the Islamic grocery stores down on Atlantic Avenue where I would buy the pine nuts in bulk at a fraction of the price the Italian specialty shops were selling it for here in Staten Island. Since then I’ve experimented with other kinds of nuts in my pesto and the results were quite good. Walnut pesto & almond pesto hold up extremely well with a similar flavor result & are a less expensive option than pine nuts, which in some parts of the country are only available in small 8oz jars, shelf life unknown. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">While my mom stuck to her standard basil/garlic/olive oil/parmesan pesto recipes I experimented with other ingredients. One of my favorites that I go to – is a sundried tomato version. The warmth & sweetness of the sundried tomatoes are a perfect compliment to the basil and it is truly versatile for other uses. Freeze this pesto like my mom did in zip lock bags or use ice cube trays for single servings (but be warned, if using plastic the garlic flavor WILL absorb and you will NEVER be rid of it). I love this pesto tossed with pasta or mixed with vinegar for light salad dressing or even mixed with softened butter, creating a compound that is delicious spread on a crusty French baguette by itself or as part of sandwich. Also delicious tossed with steamed green beans and a bit of lemon juice or mixed into the mayonnaise of a good red potato salad. I recently served this mixed with a bit more olive oil and drizzled over goat’s cheese and an assortment of crackers- people were INTO IT. The pesto possibilities are endless and I’m a big fan! I suggest you give it a shot! This is another beautiful no-heat necessary recipe & perfect if you might be embracing the whole “meatless Monday” movement.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Ingredients<o:p></o:p></b></div><div class="MsoNormal"><b>Yields About 2 Cups of Pesto<o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">½ Cup of oil-packed sun dried tomatoes</div><div class="MsoNormal">½ Cup of walnuts, pine nuts or almonds (your choice)</div><div class="MsoNormal">3 Cups of fresh basil</div><div class="MsoNormal">3 Garlic cloves</div><div class="MsoNormal">½ Cup of olive oil</div><div class="MsoNormal">½ Teaspoon of Salt</div><div class="MsoNormal">½ Cup of grated fresh Pecorino Romano</div><div class="MsoNormal">¼ Teaspoon of pepper</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Toss all ingredients <u>except the oil</u> into your food processor and pulse the motor until coarsely chopped. Stream in or add the oil a little at a time until all combined- you may need to scrap down the sides of the processor and continue mixing. That’s ALL it takes! </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUoSewHefWJ_YGA_0zml7jNKgDe5Vlsxad134YH7zaDbifIqE5k3u2Bx-91YuRazq3RB_4g__anaTV_8ntTcZq2lV_IYRC3Cd0Vx9TuI4m88nxYkVQhGXLxw3f_rL1LNxo9CE5GiHxNUm7/s1600/DSCF1408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUoSewHefWJ_YGA_0zml7jNKgDe5Vlsxad134YH7zaDbifIqE5k3u2Bx-91YuRazq3RB_4g__anaTV_8ntTcZq2lV_IYRC3Cd0Vx9TuI4m88nxYkVQhGXLxw3f_rL1LNxo9CE5GiHxNUm7/s320/DSCF1408.JPG" width="240" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">For the vinaigrette add about two tablespoons of white wine vinegar to about a quarter cup of pesto.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuOf6aEn8M30J9OAbd24S48aczu1p8guWwg06bM1xhJUpkjgi35Yi7CyNL19ummKQ5ewEPYF5XG1Ohv4Misef_cEqKZlejxv1BWfs_4n-Smxv0mzwSz5qSLiLlvFSA95_l69vUrf_o1PP/s1600/DSCF1322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuOf6aEn8M30J9OAbd24S48aczu1p8guWwg06bM1xhJUpkjgi35Yi7CyNL19ummKQ5ewEPYF5XG1Ohv4Misef_cEqKZlejxv1BWfs_4n-Smxv0mzwSz5qSLiLlvFSA95_l69vUrf_o1PP/s320/DSCF1322.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-494150663382719502011-06-18T17:44:00.000-07:002011-06-19T07:16:03.704-07:00Käse, Queso, Fromage & FormaggioHowever you Say It, Cheese = Delicious<br />
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<div class="MsoNormal"><span style="color: #242424; font-family: Arial; font-size: 11pt;">Cheese, to me it’s one of the finer aspects of life. On it’s own, part of platter, sprinkled on a dish or showcased as one of the main ingredients, OR perhaps when it is the main ingredient- it enhances, stands alone (as the cheese often does) and adds to anything it comes in contact with. Okay, I can clearly wax poetic and extol cheese ad nauseam! So, if you, like me have established that cheese is awesome and you want to learn more, below is a brief overview of some things that could possibly take your cheese consumption to the next level. Things CAN get a little bit complicated when you get into origin of the animal from which the milk comes, country of origin, aging, etc., so take it slow, take home some cheese to try from the supermarket every now and then, experiment, taste, try & educate yourself. Generally, cheeses are separated into the following categories: fresh, bloomy, washed rind, semisoft, firm, hard & blue. Think about these descriptives as they apply to the texture and not the cheesemaking process itself. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><br />
</span></div><div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><b><u>Fresh</u></b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">- young, tart, smooth, lemony, creamy, no rind (goat cheese or mozzarella)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><b><u>Bloomy</u></b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">- the name refers to the blooming rind.</span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"> </span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">Buttery, decadent, fluffy, rich, mild to mushroomy in flavor with an edible rind (Brie, Camembert)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><b><u>Washed Rind</u>-</b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"> cheeses that are washed during the aging process in a brine, which can be a traditional salt brine or can be beer, wine or other spirits. These can be stinky, meaty, intense and aromatic with a bright pink or orange edible rind (French epoisses which is VERY stinky, Taleggio)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><b><u>Semi-Soft</u></b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">- Early, pliable, think of hay, wet straw, leaves and melting (Fontina is a good example)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><b><u>Firm</u></b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">- Dense but supple, fruited, sharp, has a natural rind that is not typically eaten</span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"> </span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">(cheddar, gruyere, manchego)</span></li>
<li><span style="font-family: Arial; font-size: 11pt;"><b><u>Hard</u></b>- Think about those GIANT aged wheels of cheese, that are dry, caramel-ish (Parmigiano </span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">Reggiano, Aged Gouda)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><b><u>Blue</u></b></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">- Easy right? Moldy,veiny, with craters that are complex & smelly (Blue, Stilton, Roquefort)</span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"> </span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"> </span></li>
</ul><br />
<div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;">When you try some of the above cheeses, the best option is to start with small pieces. Don’t wrap your cheese in plastic! Cheese is a living, breathing organism and needs oxygen! Without it your washed rind cheeses will go bad and your Parmigian-Reggiano will dry out, so try wrapping these bad boys in a layer of wax paper and THEN wrapping in plastic. Try not to forget about your cheeses- we all know of that mystery foil wrapped thing in your fridge, chances are that’s a cheese you might have forgotten about. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;">NOW, how do I put together the perfect cheese platter for my very adult cheese and wine gathering? Good question. Pick one to two cheeses from each group from the above listed categories, serve at room temperature, cut the portions when the cheese is JUST out of the fridge (easier), arrange your cheeses from mildest to strongest and figure that each guest is going to eat 3-5 pieces. Serve cheeses alongside appropriate food accompaniments, below are some examples.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo2; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> <b> </b></span></span><span style="font-family: Arial; font-size: 11pt;"><u><b>Fresh </b></u><o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: 'Courier New'; font-size: 11pt;">o<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Arial; font-size: 11pt;">Goat cheeses are great with a drizzle of honey or a drizzle of chopped fresh herbs in olive oil<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: 'Courier New'; font-size: 11pt;">o<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Arial; font-size: 11pt;">Ricotta- lovely with fresh fruits (think dessert) like berries and apricots<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: 'Courier New'; font-size: 11pt;">o<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Arial; font-size: 11pt;">Mozzarella- obviously good with olive oil, basil and tomato<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Arial; font-size: 11pt;"><u><b>Bloomy</b></u><o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;">Grapes or a nice baguette to spread that cheese on! Think mild to </span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;">offset the thick </span><span style="font-family: Arial; font-size: 11pt;">nature of </span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">the cheese</span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Arial; font-size: 11pt;"><u><b>Washed Rind</b></u><o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;">Again, since many of these are stinky and spreadable a nice bread </span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;">accompaniment is </span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">ideal- a raisin bread or a rye</span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Arial; font-size: 11pt;"><u><b>Semi-soft</b></u><o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;">Since the cheese is creamy and woodsy, fruity acidic parings like </span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;">cranberries, figs and </span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">dried cherries are good</span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Arial; font-size: 11pt;"><u><b>Firm</b></u><o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: 'Courier New'; font-size: 11pt;">o<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Arial; font-size: 11pt;">Cheddar- apples and chutneys are great<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: 'Courier New'; font-size: 11pt;">o<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Arial; font-size: 11pt;">Manchego- almonds, mustards & olives (Spanish pairings, duh)<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: 'Courier New'; font-size: 11pt;">o<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Arial; font-size: 11pt;">Gruyere- ham and crusty bread (the ingredients in a Croque Monsieur)<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Arial; font-size: 11pt;"><b><u>Hard</u></b><o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;">Prosciutto is the classic for some of these guys and also arugula and </span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;">balsamic to offset the </span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">earthy, nutty flavor</span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 11pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Arial; font-size: 11pt;"><u><b>Blue</b></u></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;"><span style="font-family: Arial; font-size: 11pt;"><u><b></b></u></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"> Think sweet pairings to offset the strong aspect of this cheese like </span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"> dates pears and </span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">walnuts (yum!)</span></div><div class="MsoListParagraphCxSpLast" style="margin-left: 1.0in; mso-add-space: auto;"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">So, you think you got that? Pretty cut and dry, right? Where did the above information come from? A few years ago this cheese expert appeared on the Martha Stewart Show, her name was Liz Thorpe and she’s second in command at the famed Murray’s Cheese in NYC, which is a legendary cheese store that supplies cheese to numerous restaurants throughout the city and operates a retail cheese store on Bleecker Street. Murray’s (now in its second location) was founded by a Spanish Civil War Veteran named Murray Greenberg who relocated to NYC and opened his wholesale cheese and butter store in 1940. Back then the store was on Cornelia Street- since then it has changed owners a few times and changed locations, but the passion, quality and variety is 100% there. So, after I saw Liz Thorpe appear on Martha, I went out and purchased her books and a Murray’s Cheese Handbook. Liz is really hardcore, so I wouldn’t necessarily recommend her books to beginners, instead opt for the Handbook if you want to learn the basics. Murray’s offers a variety of cheese classes from basics (Cheese 101) to more in-depth regional specifics (Cheeses of England). If you are in the tri-state New York area, I highly recommend you take a <a href="http://www.murrayscheese.com/edu_main.asp">class</a>! </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;">I opted for the Murray’s cheese tasting and cave tour, which was fantastic. Murray’s receives their cheeses from various producers and continues the aging process in their specially built underground caves. I know, caves sound exciting right? Stalactites and dampness, but not really- they are carefully created rooms with controlled temperatures, and ventilation each varied for the specific cheeses housed within. We scrubbed up, put our hairnets on and went inside THE CAVES. Some caves were really cold, some very mild and two extremely stinky, smelling of ammonia from the aging process of those bloomy and washed rind cheeses described above. Some cheeses looked normal and some looked like they were scraped up from the tire of a sanitation truck. Regardless of appearance its safe to say I wanted to try them ALL! Below are some highlights from the tour, NAME that cheese! Okay, I’ll do it for you!<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRmQpxRbC5U5SGSC0YLSPO-V0vfvvoFizNoTRDBXpUBhSYI58pOgzmpDbnN9rQcTZYRgFFNgWHblOcLIYbURQ3mIQXMf6Emop-zt7MbPBTaaDO6AxeoBS60irXaJ_yvYsDVvoGYbazvJK/s1600/DSCF1285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRmQpxRbC5U5SGSC0YLSPO-V0vfvvoFizNoTRDBXpUBhSYI58pOgzmpDbnN9rQcTZYRgFFNgWHblOcLIYbURQ3mIQXMf6Emop-zt7MbPBTaaDO6AxeoBS60irXaJ_yvYsDVvoGYbazvJK/s320/DSCF1285.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgYJ-0oBVOMBPFyKvaQ6HXq46xnV9Y1F7y5hrl6HROe5r7hAy_AirMx_-YM8rrf5Veu2ZGcnF6lAaYKg7OdkrGgOrGMngFgljUUlD5ExnUDJO4I0z9plfUTqBkopbCGsZbYO2oqcCU6vT/s1600/DSCF1302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgYJ-0oBVOMBPFyKvaQ6HXq46xnV9Y1F7y5hrl6HROe5r7hAy_AirMx_-YM8rrf5Veu2ZGcnF6lAaYKg7OdkrGgOrGMngFgljUUlD5ExnUDJO4I0z9plfUTqBkopbCGsZbYO2oqcCU6vT/s320/DSCF1302.JPG" width="240" /></a></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><o:p><br />
</o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyj3bR0cqhMDfag1DuCIerWHuExaU0ErpwJ8L-Km43jAdoWifb0ixinWGeBWO4aHVFL9P-1IGVbmQmRVXBVj1B8H2lO_sm6-AtW3MQ8wWuIkJh5qtMrIr0gDck_NIBMu2egwZUW6mprU2/s1600/DSCF1307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyj3bR0cqhMDfag1DuCIerWHuExaU0ErpwJ8L-Km43jAdoWifb0ixinWGeBWO4aHVFL9P-1IGVbmQmRVXBVj1B8H2lO_sm6-AtW3MQ8wWuIkJh5qtMrIr0gDck_NIBMu2egwZUW6mprU2/s320/DSCF1307.JPG" width="240" /></a></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><o:p><br />
</o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><o:p>This one below reminds me of Young Frankenstein when Igor is tasked to find the right brain and they are all labeled, he takes the "Aby-Normal" brain. </o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><o:p><br />
</o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyq3FayTQXarMpqcyoexoxNEWcj3n9t2ll6_ItyyawwUkoIH1-7g6Z6W37PRYGbE0h2QHWAQAbVNQDMRi_vPSE6uFIAikhi1VVmt3orWg8P4fOL5Ob6QfdDAR2HsQivFwpU-2jdlUiMza/s1600/DSCF1273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyq3FayTQXarMpqcyoexoxNEWcj3n9t2ll6_ItyyawwUkoIH1-7g6Z6W37PRYGbE0h2QHWAQAbVNQDMRi_vPSE6uFIAikhi1VVmt3orWg8P4fOL5Ob6QfdDAR2HsQivFwpU-2jdlUiMza/s320/DSCF1273.JPG" width="240" /></a></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><o:p><br />
</o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><o:p>Castelmagno (D.O.P)- Sometimes considered the <b>real </b>"King of Italian Cheese", has a recorded history dating back to 1277! This semi-soft cheese has a pleasantly milky taste with older aged varieties tasting having a more sharp mushroom flavor. The D.O.P refers to a controlled designation of origin, in this case from Italy "Denominazione di Origine Protteta"</o:p></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-s3aKSQr-pj3gPfru6iSE2kGhHGe3Ik3Encghw7SmS-inkf70dby2IicXkULv0tw3HcL87T075LK0MIVVwzyR-Y_xMlZC69pMmR0M0niGKTigtMMgdWsqyjFV3LWJRpegDTtxmhyphenhyphenc3GR/s1600/Castelmagno+DOP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-s3aKSQr-pj3gPfru6iSE2kGhHGe3Ik3Encghw7SmS-inkf70dby2IicXkULv0tw3HcL87T075LK0MIVVwzyR-Y_xMlZC69pMmR0M0niGKTigtMMgdWsqyjFV3LWJRpegDTtxmhyphenhyphenc3GR/s320/Castelmagno+DOP.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><o:p>Epoisses de Bourgogne (A.O.C)- </o:p></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">This washed rind stinky cheese from France is said to have been banned from public transportation in France due to its smell! Dating back to the 16th Century, this little guy is salty and runny & good to spread on crusty bread. We really enjoyed this one, but beware, it is expensive!</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><o:p><br />
</o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2rUM4tg5Y_WZNFgZ8vO1eiqF-c3zkYqpYMFoQsSgt0-4APL_iURLcNTwTmiwb_TjPAgz7kzohjNqDV6XPIu47_8tE9f3m6hK6nfnE6Y-bjgInbxVe8XpOY7-cgzZXJD2i-nbI0yF6Wur/s1600/Epoisses.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2rUM4tg5Y_WZNFgZ8vO1eiqF-c3zkYqpYMFoQsSgt0-4APL_iURLcNTwTmiwb_TjPAgz7kzohjNqDV6XPIu47_8tE9f3m6hK6nfnE6Y-bjgInbxVe8XpOY7-cgzZXJD2i-nbI0yF6Wur/s320/Epoisses.JPG" width="240" /></a></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><o:p><br />
</o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><o:p>Pecorino Foglie De Noce & Pecorino Ginepro (Firm Italian Cheeses)- The Pecorino De Noce (of Night) has a distinct black rind that sometimes comes with walnut leaves adhered to it. The flavor of the mature variety is that of walnut and pepper with a flaky texture. The Pecorino Ginepro are submerged in an aromatic bath of balsamic vinegar and juniper berries to age for four months. Being a goat's milk cheese, it has a sweetness paired with a mellow, wooly taste.</o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><o:p><br />
</o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCk1pFTC-jw3cD8RqjDH44pnSiOq3S2HXhEydmNmqUsNqfK8xxwS_w8M1XziDRLKdToZh9rHyZ3ixZgfkc-YJ6BGEMvRM3mjSXympRMwZZg55EV9psAm3nUTXMsT3mYedCcAQ8snngSlJy/s1600/PecorinoFogliedeNoce+andGinepro.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCk1pFTC-jw3cD8RqjDH44pnSiOq3S2HXhEydmNmqUsNqfK8xxwS_w8M1XziDRLKdToZh9rHyZ3ixZgfkc-YJ6BGEMvRM3mjSXympRMwZZg55EV9psAm3nUTXMsT3mYedCcAQ8snngSlJy/s320/PecorinoFogliedeNoce+andGinepro.JPG" width="240" /></a></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><o:p><br />
</o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><o:p>Fluer Du Maquis- Looks funky right? This semi-soft goat's milk cheese from France is named after the wild flowers that grow in Corsica. The rind is crusted with herbs like rosemary and sariette that develops into a furry mass that believe it or not is STILL edible! Tastes like sunny herbs that are salty and a bit sour. </o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;"><o:p><br />
</o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPy1zX_opauTj1Pn3U7thP_ullRpxhaKpVhjDja2H2lUxoMbopRLt4ZCNi1QAZSuTtK7kYX6AmnGe9-y9C_CNp3m-elQ4rU01TlHzaJQhoVUW2qC0BlL6pK5bgWqQgWOfNtQXr3bnNHKqD/s1600/FleurDuMaquis.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPy1zX_opauTj1Pn3U7thP_ullRpxhaKpVhjDja2H2lUxoMbopRLt4ZCNi1QAZSuTtK7kYX6AmnGe9-y9C_CNp3m-elQ4rU01TlHzaJQhoVUW2qC0BlL6pK5bgWqQgWOfNtQXr3bnNHKqD/s320/FleurDuMaquis.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">Caciocavallo Silano- This firm, Italian cow's milk cheese is known for its gourd shaped balls- is named for its method of aging where the pair of cheeses are tied together with a rope and strung over a beam as if astride a horse (cacio- cheese, cavallo- horse). This cheese is typically pulled like a mozzarella</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">and ages to a salty finish similar to a provolone.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNGrBz5lGuWXDSnZd9TYq-f738ai1o1VSGWbOD8FuD_VUsAfDOE1RBWL-OHgwUrdyMjue57radxuMLLm25iEgtSdf-ETE7E0NrILNLvkIOwawgd4I-p5ohyban7TtoxMW5MiLYqf6uPrP/s1600/Caclocavallo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNGrBz5lGuWXDSnZd9TYq-f738ai1o1VSGWbOD8FuD_VUsAfDOE1RBWL-OHgwUrdyMjue57radxuMLLm25iEgtSdf-ETE7E0NrILNLvkIOwawgd4I-p5ohyban7TtoxMW5MiLYqf6uPrP/s320/Caclocavallo.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, hopefully this is enough cheese porn to get you excited about trying some new cheeses! Thanks to Murray's for the excellent tour and their resource guides for which much of the above info was taken. Go CHEESE!!</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><br />
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</div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com1tag:blogger.com,1999:blog-901392590272981465.post-77652938927683794702011-06-08T19:22:00.000-07:002011-06-08T19:22:48.674-07:00No Heat Meals for Hot Times in The City<div class="MsoNormal"><br />
</div><div class="MsoNormal">So, just as quickly as winter ended here in New York City, summer welcomed itself! Rolling in during Memorial Day weekend, the season made it’s debut suddenly and without the luxury of a slow, lovely spring to transition us to the heat. No time for “light jackets” or a few extra weeks to melt off those winter layers- just ninety something degree heat, immediately. Temperatures are predicted to reach 97 degrees tomorrow in the tri-state area, possibly making this day the hottest temperature to be recorded so early in the summer season. Keeping this in mind, I think it’s a good idea to consider some dinner options that a) require minimal effort, b) require minimal amounts of heat and c) require minimal amounts of space in your belly or at least, don’t have you reaching for your elastic waist sweatpants! This week’s featured recipe doesn’t make you feel guilty after eating it, yet is delicious and satisfying. This cold peanut soba noodles combines some ingredients I love like edamame, peanut butter and buckwheat noodles. Who doesn’t like peanut butter and who doesn’t like eating those lovely, lightly salted edamame soybeans when you go out for sushi? </div><div class="MsoNormal"> </div><div class="MsoNormal">This recipe combines several ingredients you would typically find in Asian dishes like a good soy sauce, rice wine vinegar, sesame oil, ginger and the good old standby hot sauce favorite, Sriracha! </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQlRoJ_V0cCOLuEfEsb2GAw7Foft31qaRIEK1ujGnDLbdSSSP6YUlf7odydA96WYzfZgfdTpEhzjaiwxepZrutWMV-opNLxXt3aOli2zV8Gr8x-cj1DGQ25wV9zXU6-hWWwucSmhr-1k-/s1600/DSCF1448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQlRoJ_V0cCOLuEfEsb2GAw7Foft31qaRIEK1ujGnDLbdSSSP6YUlf7odydA96WYzfZgfdTpEhzjaiwxepZrutWMV-opNLxXt3aOli2zV8Gr8x-cj1DGQ25wV9zXU6-hWWwucSmhr-1k-/s320/DSCF1448.JPG" width="240" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">If you haven’t been to a good Asian grocer, I definitely recommend that you make the trip to one. We have a HUGE Asian grocer here on South Avenue in Staten Island called <a href="http://www.asianfoodmarkets.com/stores.html">Asian Food Markets</a> that is phenomenal. A full aisle devoted to soy sauce, tea & noodles, amazing produce that is cheap and fresh & yummy frozen items like mango ice cream, red bean ice pops, green tea mochi which I can’t resist purchasing. When I hit this particular grocer, I load up on many things but ALWAYS end up with some baby bok choy, fresh ginger ($1.35 for OVER a pound of ginger, which I freeze), Japanese eggplant (perfect for stir fry), lemongrass and sprouts WHICH are really cheap there. The shopping experience there CAN be a little intimidating since most items are not in English, but take your time, do a few laps around the supermarket and acquaint yourself with where things are. Try something new out & don’t be afraid. Take it home and do a little experimenting, you won’t be sorry!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So, here’s the recipe! One other thing I love about this is that it calls for rotisserie chicken, a favorite weekday cheat item, which you can pick up ready-made at ANY supermarket for about $5.99. This recipe only uses a cup of shredded chicken, so save the rest and serve up some quick Mexican chicken tacos later in the week. Eat twice from ONE store-bought bird! How easy is that?</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Cold Peanut Soba Noodles with Chicken </b></div><div class="MsoNormal"><b>Serves 4</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></div><div class="MsoNormal">12 Ounces of Soba Noodles (buckwheat)</div><div class="MsoNormal">1 Cup of Frozen Shelled Edamame</div><div class="MsoNormal">½ Cup of Smooth Peanut Butter</div><div class="MsoNormal">2 Tablespoons of Rice Vinegar</div><div class="MsoNormal">1 Tablespoon of Soy Sauce</div><div class="MsoNormal">2 Teaspoons of Grated Ginger</div><div class="MsoNormal">1 Teaspoon Sesame Oil</div><div class="MsoNormal">1 Teaspoon of Sriracha Hot Sauce (less if you are heat sensitive)</div><div class="MsoNormal">1 Cup of Shredded Rotisserie Chicken</div><div class="MsoNormal">1 Cup of Diced Cucumber (I use seedless English)</div><div class="MsoNormal">½ Cup of Chopped Scallions</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bring a large pot of water to a boil, add the soba noodles and edamame and cook as the noodle label directs (which is usually 2-3 minutes!) Reserve 1 cup of the cooking water, drain the noodles and run under cold water to cool.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a mixing bowl, whisk the peanut butter, vinegar, soy sauce, ginger, sesame oil and Sriracha. Add ONLY ½ cup of the reserved cooking water and continue whisking until smooth. Add the noodles and edamame, toss to combine and season with salt and pepper to taste. If the peanut sauce is too thick, add a bit of the reserved cooking liquid to loosen, if needed. Divide amongst serving bowls and top with the chicken, cucumber and scallions. ENJOY!</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUdevRhsqJRLh3F7k9-IcergRoihoaW3vZEtzMkTgVdSHwbz-dD7SqCely2PPE1oxwRj6DH-H67_ieN131w4lf3B2M6k1sBkOWx3VnZ905EhvYdr_AYbnLN0v8suRrCgvxAzuxNTtWqm_/s1600/DSCF1462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUdevRhsqJRLh3F7k9-IcergRoihoaW3vZEtzMkTgVdSHwbz-dD7SqCely2PPE1oxwRj6DH-H67_ieN131w4lf3B2M6k1sBkOWx3VnZ905EhvYdr_AYbnLN0v8suRrCgvxAzuxNTtWqm_/s320/DSCF1462.JPG" width="240" /></a></div><div class="MsoNormal"><br />
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</div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-23237287116998161942011-05-31T19:12:00.000-07:002011-05-31T19:12:07.307-07:00Those Delicious Biscuits from that Place You Get Seafood<!--StartFragment--> <br />
<div class="MsoNormal"><span style="mso-bidi-font-weight: bold;">*which shall not be named</span>*</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><!--StartFragment--> </div><div class="MsoNormal">You know those delicious cheddar biscuits from that seafood chain restaurant that you don’t admit going to? That place where you go to devour massive amounts of mediocre seafood, but in truth really get most excited about the prospect of devouring several of those cheddar biscuits? </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Yeah, I don’t know anything about that, because I obviously don’t go there. EVER. But I’ve heard <b>*cough*cough* </b><span style="mso-bidi-font-weight: bold;">that these cheddar biscuits are an experience onto themselves. Warm, cheesy, bacony- delicious!<span style="mso-spacerun: yes;"> </span>ENDLESS. Oh wait, I think endless bread happens at another chain restaurant.<span style="mso-spacerun: yes;"> </span>But you wish you had an endless supply of those biscuits right?<span style="mso-spacerun: yes;"> </span>Well, now you can!<span style="mso-spacerun: yes;"> </span>I’ve discovered a recipe that pretty much mimics that biscuit experience to a T.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;">If you are like me, us Northerner folk have been at a disadvantage when it comes to biscuits.<span style="mso-spacerun: yes;"> </span>I’ll be honest, growing up the only biscuit I’ve ever experienced came from a can and while I always enjoyed the novelty of peeling the paper off the can and it popping open, the biscuit itself kind of fell flat.<span style="mso-spacerun: yes;"> </span>I didn’t experience an excellent fresh from scratch buttermilk biscuit until I had made a few visits to the South.<span style="mso-spacerun: yes;"> </span>It was then that I realized we were missing out because, quite frankly, biscuits are not hard to make and the finished result is impressive.<span style="mso-spacerun: yes;"> </span>Pop a few biscuits into a picnic basket, make a batch to take to a dinner party, pull the biscuit card when you have guests over for brunch, they will think you have unlocked a “domestic diva badge” and bestow great gifts of magic & healing onto thee.<span style="mso-spacerun: yes;"> </span>Okay, maybe not gifts of magic, but I’m sure they will be impressed.<span style="mso-spacerun: yes;"> </span>Try a breakfast sandwich using this recipe, throw some Canadian bacon or a sausage patty on there and a smear of preserves, it will blow your own mind.<span style="mso-spacerun: yes;"> </span>But enough talk, right? Let’s get on with the biscuits. This recipe involves no yeast, minimal kneading (over working the dough results in a tough biscuit) and easy to find ingredients.<span style="mso-spacerun: yes;"> </span>I’m really generous with the serving sizes because don’t you want a lovely, substantial biscuit? <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Ingredients<o:p></o:p></b></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;">Makes About 12 Large Biscuits<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;">7 Slices of Bacon<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;">3 Cups of Flour<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;">3 Tablespoons Sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;">4 Teaspoons Baking Powder<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;">1 ½ Teaspoons of Salt<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;">1 Teaspoon Baking Soda<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;">1 ½ Sticks of Cold Unsalted Butter cut into pieces<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;">1 ½ Cups Shredded Cheddar Cheese<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;">¼ Cup Chopped Fresh Chives<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-bidi-font-weight: bold;">1 Cup of Buttermilk<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Directions<o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or spray liberally with cooking spray. <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">In a heavy skillet over medium-high heat, cook the bacon until crisp</span> and brown. Transfer to paper towels and drain. Chop and set aside.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Whisk your dry ingredients together- the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. </span>Using your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the cheddar cheese, chives, and cooked bacon. Mix to distribute the ingredients evenly.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lD-ngyv5vBKidWk6QiRciyjgXDVJgO4rrhF_VgK7QDeSjgDOUBr5w5ZrusFtbvdjCejSKBjL-xhyN_zOk5koY0UphiCY3qarfbgreYBQuVRiV4dvzqIAy4q75UDswHSouMcpdy-PthlZ/s1600/DSCF1218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lD-ngyv5vBKidWk6QiRciyjgXDVJgO4rrhF_VgK7QDeSjgDOUBr5w5ZrusFtbvdjCejSKBjL-xhyN_zOk5koY0UphiCY3qarfbgreYBQuVRiV4dvzqIAy4q75UDswHSouMcpdy-PthlZ/s320/DSCF1218.JPG" width="320" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;"><o:p> </o:p></span>Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit (or a good handful), drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal"><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Bake the biscuits until they are golden brown on top, about 15 to 20 minutes. Serve the biscuits warm with melted butter and enjoy instant biscuit bliss.</span><span style="mso-bidi-font-weight: bold;"><o:p></o:p></span></div><div class="MsoNormal"><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTHCBDddR79KoAChLliWreqKiNRj2UD5bZme3BTpDMvsP2MSS9ohTQINsprB9D5sjjKeK42qbYeSJx70HcKpr9v8-aXTdp12X9cEVvhWkb5_ZoZWX8n9AOWLl8awZuHIhEI7HIGwKa_Th/s1600/DSCF0964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTHCBDddR79KoAChLliWreqKiNRj2UD5bZme3BTpDMvsP2MSS9ohTQINsprB9D5sjjKeK42qbYeSJx70HcKpr9v8-aXTdp12X9cEVvhWkb5_ZoZWX8n9AOWLl8awZuHIhEI7HIGwKa_Th/s320/DSCF0964.JPG" width="240" /></a></div><div class="MsoNormal"><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;"><br />
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<!--EndFragment-->Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-18132191640334973672011-05-19T19:09:00.000-07:002011-05-20T06:10:15.632-07:00Pizza Time!<div class="MsoNormal">Pizza time is somewhat like t-shirt time, but less testosterone fueled and more delicious! If you haven’t gathered anything from this blog, the number one takeaway is that I value convenience. I’m sure you do too. Quick, easy and delicious- it’s possible to have all three! I’ve spoken previously about the convenience of store-bought pizza dough <a href="http://t.co/QRbtOuV">here</a>. In the tri-state area, you can pick it up almost at any supermarket or Italian specialty grocer. 99 cents to $1.50 will get you a pound of raw pizza dough so that you don’t have to worry about yeast or resting time. I buy a few at a time and freeze them, they defrost perfectly, just put them in the fridge the morning before you want to use them. Also, I’ve found that the defrosted dough is easier to manipulate and doesn’t spring back as much, this is probably because the gluten has had more than ample time to rest, so it all works out to my favor. I like to use a bit of parchment paper when making pizza (or roasting vegetables), it virtually eliminates cleanup time and prevents the pizza from sticking to the pan. You can also use cooking spray to prevent the pizza from sticking if you don’t have parchment paper in the house. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">With pizza I really love to experiment & try out different combinations beyond pepperoni, cheese and sauce. I’ve made a delicious Thai chicken peanut sauce pizza that was truly kickass (I’ll share that recipe soon) and lots of variations of spring pizzas with different cheese combinations. I don’t own a pizza stone or a pizza oven even though most people swear by them. My father has a pizza oven and I'm convinced the thing just complicates matters as it seems to take HIM about an hour and a half to make a pizza. I just stretch and roll out my dough (with a rolling pin for a nice thin crust) onto a cookie sheet, cover with toppings and bake at a high heat. The below recipe is a fantastic potato, pepperoni & broccoli rabe with manchego cheese variation. It requires a pre-cook with the potatoes but it’s still fast and easy. The manchego cheese lends a lovely nutty flavor that compliments the potatoes perfectly. The flavor result is similar to truffle, I swear! A few words about this recipe- be sure to season each of your layers. Be liberal with your seasoning here. Any chef will tell you how important seasoning each element/layer of your dish for the best possible result.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Pepperoni, Potato, Manchego, Broccoli Rabe Pizza</b></div><div class="MsoNormal">Serves 4 Normal Folk or Two Who LOVE to Eat</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 Yukon Gold Potatoes- thinly sliced (get that mandolin out!)</div><div class="MsoNormal">1 Purple Onion- also thinly sliced</div><div class="MsoNormal">2 Tablespoons of Olive Oil</div><div class="MsoNormal">Salt & Pepper</div><div class="MsoNormal">½ Bunch of Broccoli Rabe, stems trimmed and cut into 1 ½ inch pieces</div><div class="MsoNormal">3 Ounces of Pepperoni (or however much you like)</div><div class="MsoNormal">6 Ounces of shredded Manchego Cheese </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat your oven to 500 <span style="font-family: Symbol;">°</span>, with your rack in the middle (important, so that that your crust does not burn). Roll your dough into your desired shape. You might prefer a traditional 14 inch round or you may like to just free-form your pizza as I do, creating a lovely long, rectangular shape that fits on my baking sheet. In a large bowl toss potatoes and onions with two tablespoons of olive oil , salt and pepper (be liberal!). Arrange your potatoes neatly onto your dough and top with onions, leaving room for a bit of a pizza border ¾ of an inch. Brush your borders with a bit of olive oil and bake for five minutes.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhRkQenXuqBw-Hku8gG8CqkottygzCp4UwzcimeonyMOl7JpF4dE_XKdv_CqW2QjoMruhYjKjhbX-kJgoJ4hd5O5nPHmf78MUQYjf8GeZ4eRpDxi2n_KcK5WXQUfAMKrBq8l9bEZteBdH/s1600/DSCF1223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhRkQenXuqBw-Hku8gG8CqkottygzCp4UwzcimeonyMOl7JpF4dE_XKdv_CqW2QjoMruhYjKjhbX-kJgoJ4hd5O5nPHmf78MUQYjf8GeZ4eRpDxi2n_KcK5WXQUfAMKrBq8l9bEZteBdH/s320/DSCF1223.JPG" width="240" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In your same bowl, toss your broccoli rabe with another two tablespoons of olive oil and season with salt & pepper. Remove pizza from the oven and top with broccoli rabe and pepperoni. Return to the oven and allow to bake for an additional 5 minutes, rotating halfway. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdf72aJSNkN93vfqIgptX5ul9fxnVLA37iQG95eZsTxzuY4TBEHl-lsRh-Qu6_kFpTdsulAtGd7EOIkwEnXxmRz98qLOI7bfjSsknOKM8RH9mxjo-rzZ_IfvpPp_CBxKGH_NalYCaxr2ji/s1600/DSCF1228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdf72aJSNkN93vfqIgptX5ul9fxnVLA37iQG95eZsTxzuY4TBEHl-lsRh-Qu6_kFpTdsulAtGd7EOIkwEnXxmRz98qLOI7bfjSsknOKM8RH9mxjo-rzZ_IfvpPp_CBxKGH_NalYCaxr2ji/s320/DSCF1228.JPG" width="240" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">After 5 minutes remove pizza from oven and cover with your shredded manchego cheese. Bake until cheese is melted and crust is golden brown 3-4 minutes. Enjoy!!</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVX8IC51FfUwrRDefseDFZ6pCntaUKYFIrFUAoXQTP5Q_mQtcHPeIy62xWShVwHEQ_XAD8pyoRuLlJ7NUgmSIYixXVQ0E0rZgpVYeCCOYIl670IIzbYJq0ES-bRZfQ9dfkc2J2L17ja8vD/s1600/DSCF1234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVX8IC51FfUwrRDefseDFZ6pCntaUKYFIrFUAoXQTP5Q_mQtcHPeIy62xWShVwHEQ_XAD8pyoRuLlJ7NUgmSIYixXVQ0E0rZgpVYeCCOYIl670IIzbYJq0ES-bRZfQ9dfkc2J2L17ja8vD/s320/DSCF1234.JPG" width="240" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><div class="MsoNormal"><i><span class="Apple-style-span" style="font-size: x-small;">*Recipe adapted from Everyday Food</span> </i></div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com4tag:blogger.com,1999:blog-901392590272981465.post-91648436255196790702011-05-11T19:10:00.000-07:002011-05-13T13:37:18.192-07:00Meaty Mac Attack!<!--StartFragment--> <div class="MsoNormal">I don’t know about you but when speaking of myself, there are two things I am most certain about when it comes to food:<span style="mso-spacerun: yes;"> </span>I like Mac N Cheese and I like chili.<span style="mso-spacerun: yes;"> </span>So, it’s only natural that I as well as others would try to combine the two to create one supreme, one-pot meal.<span style="mso-spacerun: yes;"> </span>I’ve tried a variety of meaty mac recipes and I keep coming back to this one.<span style="mso-spacerun: yes;"> </span>It combines well-seasoned ground beef with pasta and cheese for a result that is pretty damn good.<span style="mso-spacerun: yes;"> </span>Pasta bakes are a really great option for when you don’t want to slave over a multi-course meal- you just throw everything together into a baking dish, top with cheese and bake! Your meal is done quickly and covers most food groups. I’ve baked everything from roasted vegetables with my pasta to variations of pesto pasta with a crunchy topping, traditional mac ‘n cheese & even tortellini with sauce and additional cheese piled on top! The end result of a pasta bake is a transcendent experience:<span style="mso-spacerun: yes;"> </span>melty, delicious and hearty! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I’ve been cooking the below Meaty Mac recipe for a good 10 years now. The recipe is quick, taking under 30 minutes from start to finish to prepare and cook. The added bonus with any pasta bake recipe is copious amounts of leftovers, which I then bring to work with me or eat later in the week. Pasta bakes= cook now & eat for the rest of the week!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Meaty Mac<o:p></o:p></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Makes: 8-10 servings<o:p></o:p></b></div><div class="MsoNormal">1 pound box of elbow macaroni (or rotini, penne or WHATEVER you have)</div><div class="MsoNormal">2 tablespoons vegetable oil</div><div class="MsoNormal">2 cups chopped green bell pepper</div><div class="MsoNormal">2 cups of diced onion</div><div class="MsoNormal">1 to 2 tablespoons chopped garlic (depending on your affinity towards garlic, mine is high)</div><div class="MsoNormal">2 pounds of lean ground beef (80% or better)</div><div class="MsoNormal">3 cups canned crushed tomatoes</div><div class="MsoNormal">Pepper to taste</div><div class="MsoNormal">1 teaspoon each of dried basil, ground cumin, oregano & salt</div><div class="MsoNormal">2-3 cups of grated cheddar</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Heat oven to 350 degrees</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cook the macaroni according to package directions, drain and set aside.<span style="mso-spacerun: yes;"> </span>Heat the oil in a deep skillet.<span style="mso-spacerun: yes;"> </span>Add the peppers, onion and garlic and sauté until soft. Add the ground beef and sauté until browned. Skim or drain some of the fat out of the pot that comes from the beef. Add the tomatoes, salt and pepper, basil, cumin, oregano and salt. Once the beef is cooked and spices are well combined, transfer the beef and pasta into a 9x13 baking dish. Mix well to incorporate beef mixture throughout the pasta and top with the cheese. Bake for 20-25 minutes or until the cheese is slightly browned and bubbly.<span style="mso-spacerun: yes;"> </span>Allow to cool for 10 minutes prior to serving.<span style="mso-spacerun: yes;"> </span>Top with sour cream and enjoy!</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24Axa0HLDTYc_pwV8o9HRDYuCFArFPlHRj1kLxgklCkgMX76SxciXQLmiMZ14rqb9aVv2tkB5uE6Z-JHkwmOdjfJU-YWIvgrXikNhyphenhyphenaXDt06ubfid9voB0d7G_UP3eHd1vGUiSeFZDqa7/s1600/DSCF0744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24Axa0HLDTYc_pwV8o9HRDYuCFArFPlHRj1kLxgklCkgMX76SxciXQLmiMZ14rqb9aVv2tkB5uE6Z-JHkwmOdjfJU-YWIvgrXikNhyphenhyphenaXDt06ubfid9voB0d7G_UP3eHd1vGUiSeFZDqa7/s320/DSCF0744.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2f7KdeqK0Cu472EPEHb-t9jXqE-Yccgpn0L4I3hblOEj_phyphenhyphen0IxLeW4g3tukl8D58e0FGdC34pMWP4znKxP1e3AqvkFBDtqOHm0jMDZcRHv3VvmnFcYH1gLZa69dS2IgF4HP_maZvkPMX/s1600/DSCF0747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2f7KdeqK0Cu472EPEHb-t9jXqE-Yccgpn0L4I3hblOEj_phyphenhyphen0IxLeW4g3tukl8D58e0FGdC34pMWP4znKxP1e3AqvkFBDtqOHm0jMDZcRHv3VvmnFcYH1gLZa69dS2IgF4HP_maZvkPMX/s320/DSCF0747.JPG" width="240" /></a></div><div class="MsoNormal"><br />
</div><!--EndFragment-->Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com2tag:blogger.com,1999:blog-901392590272981465.post-89514254016309343772011-05-07T08:56:00.000-07:002011-05-07T08:59:30.266-07:00A Little Kitchen Workhorse<div class="MsoNormal">I’m a big fan of anything that makes prep work faster & easier and I’m sure you are too. Our lives are busier than ever, whether your responsibilities include a stressful job, children or just worklife balance- it’s always best to find those little kitchen tools that serve as the workhorses. Personally, I’m always on the lookout for items that serve multiple purposes. How many times have you opened your kitchen “junk drawer” and the thing is just LOADED with stuff? Or can you even open it? Mine is so jammed that my measuring cups prevent me from fully opening it! A tool for zesting, a tool for juicing, measuring spoons, cups, vegetable peelers, pizza cutters… the list goes on! So, in my quest to make perfect fresh zucchini ribbons a few years ago, I had tried a few methods with little success. I mean, my vegetable peeler worked, but the pieces seemed, I don’t know, kind of short and chunky.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I set out to look for a mandoline. Since at the time, I was working across the street from Crate & Barrel I decided to go check it out. They had ONE mandoline and here’s the kicker, it was $200!! It was huge, stainless steel with numerous blade attachments and a giant finger guard. I needed it, but I didn’t need it for $200, plus I had some space constraints living in my tiny apartment. So, I went without a mandoline for a few years until I discovered a jewel in a small Asian grocer, THE JAPANESE BENRINER!! </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBVJGc0oi35Y461frJWlvNP0LNz3qBF6-6_sUqKtRt-NR7A_dCWvyZO_ukN8S_FE80ognPTG-wOOb2UX91vCWvK1efysi2xCoAxvmVCxLqQD9vRmTgK_UA4UvwCX_mmAzVM8bXsEJjQYJ/s1600/DSCF1244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBVJGc0oi35Y461frJWlvNP0LNz3qBF6-6_sUqKtRt-NR7A_dCWvyZO_ukN8S_FE80ognPTG-wOOb2UX91vCWvK1efysi2xCoAxvmVCxLqQD9vRmTgK_UA4UvwCX_mmAzVM8bXsEJjQYJ/s320/DSCF1244.JPG" width="177" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This madoline is small & compact, easy to clean, easy to use, no electricity necessary (buh-bye food processor) cheap and comes with extra blades for a variety of dicing & julienning styles. Its also sharp as hell, the blades made of carbon steel so it is best to use the finger guard it comes with. I myself am guilty of not using the finger guard, but I’ll throw away that last bit of whatever I’m slicing to save my finger tips! I definitely am not interesting is slicing away a bit of my index finger with my fingerling potatoes! No pressure is necessary as you glide the food over the blade, the Benriner pretty much does all the work for you. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU6Q2GKGg3817pI1WNA1TXaIIbYOxD78ElG8bd5iRE7v5iphtOPzhv4dYYr_Hq19MiUvKnkosuZe_ZWxUv5_xOmxPHEnK5VpjjovGzgEfkNcO4kkFnYwMTIbg2Ack6V1xey2Cxywl7jyFy/s1600/DSCF1237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU6Q2GKGg3817pI1WNA1TXaIIbYOxD78ElG8bd5iRE7v5iphtOPzhv4dYYr_Hq19MiUvKnkosuZe_ZWxUv5_xOmxPHEnK5VpjjovGzgEfkNcO4kkFnYwMTIbg2Ack6V1xey2Cxywl7jyFy/s320/DSCF1237.JPG" width="240" /></a></div><div class="MsoNormal">As with any cutting implement, be sure to wash and immediately dry your tool to prevent the blade from dulling. The main blade on the Benriner is permanently attached and you basically adjust the cutting surface on the back with a screw to vary the thickness of your slices. If you want to julienne or would like to fancy up your salad with carrot or cucumber sticks, you then would screw in one of the special blade attachments. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfhetMnQjiRD_uMD8aZvKlXuaaK6LnvfMI2h26QLE53baZdDU-Nr1ps-Kf-52ebyp-t2Oa0QJP6sGVB3zBUUNg8Ldm0YXev-RaNh08tMTKjYNv6WL9_DwiOXc8E3S-1KtmOYqb-Rgzxxx/s1600/DSCF1238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfhetMnQjiRD_uMD8aZvKlXuaaK6LnvfMI2h26QLE53baZdDU-Nr1ps-Kf-52ebyp-t2Oa0QJP6sGVB3zBUUNg8Ldm0YXev-RaNh08tMTKjYNv6WL9_DwiOXc8E3S-1KtmOYqb-Rgzxxx/s320/DSCF1238.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I’ve sliced up everything from cabbage for slaw to potatoes for pizza (yeah, potatoes on pizza are awesome non-believer!) and perfectly sliced radishes for salads. This mandoline is truly fantastic. I paid $15 for mine, it’s the 2 ½ inch sliding surface and it’s available at Asian grocers or on <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_3_18?url=search-alias%3Daps&field-keywords=benriner+mandoline&x=0&y=0&sprefix=benriner+mandoline">Amazon.com</a></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfttTDDcrrEaxXtYq5CKv0pvXWOmWqbRVHElOv-deX-MJUxt-XrlByw9YbbbR6H7GqQGKqGp-aUVr7_-wCZ3jYcgv8V2DG8-r0YIpnQxFCwJnOGLKAJem6WgnPke58l2EWWz8fIMZ_rc-i/s1600/DSCF1248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfttTDDcrrEaxXtYq5CKv0pvXWOmWqbRVHElOv-deX-MJUxt-XrlByw9YbbbR6H7GqQGKqGp-aUVr7_-wCZ3jYcgv8V2DG8-r0YIpnQxFCwJnOGLKAJem6WgnPke58l2EWWz8fIMZ_rc-i/s320/DSCF1248.JPG" width="240" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">There are a few size options and you may also want to consider purchasing some Kevlar gloves with yours if you might find the finger guard awkward to use. Grab this guy if you love ease & convenience. And <span style="color: #242424;">By the way, the "benri" part of "benriner" apparently comes from the Japanese word for "useful" but a more accurate translation would be “convenient, isn’t it?” It definitely is!!</span></div><div class="MsoNormal"><span style="color: #242424;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNu8JSBNWB2aBuSUPFNINq5HmBSC3K-_1ZSaVpYYYkJlXiMKyTznno6FtVX0MWEE5uqcrqSCdZiih_1m6Feix2JLvsfUA3H_z87q6l7LJneJUdEzsLmsXoeF8lvGavcdZXh1PmWtd9eD7/s1600/DSCF1223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNu8JSBNWB2aBuSUPFNINq5HmBSC3K-_1ZSaVpYYYkJlXiMKyTznno6FtVX0MWEE5uqcrqSCdZiih_1m6Feix2JLvsfUA3H_z87q6l7LJneJUdEzsLmsXoeF8lvGavcdZXh1PmWtd9eD7/s320/DSCF1223.JPG" width="240" /></a></div><div class="MsoNormal"><span style="color: #242424;"><br />
</span></div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-5095870430103608462011-04-27T19:29:00.000-07:002011-04-27T19:29:37.117-07:00Puerto Rico- A Necessary Getaway<div style="text-align: left;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</div></div><div class="MsoNormal" style="color: #333333; line-height: 20px;"><div style="text-align: left;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beach culture, Friendly faces and Amazing Food Courtesy of Puerto Rico</span></div></div></div><div class="MsoNormal" style="color: #333333; line-height: 20px;"><div style="text-align: left;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div></div><div class="MsoNormal" style="color: #333333; line-height: 20px;"><div style="text-align: left;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Part II</span></div></div></div><div class="MsoNormal" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><div class="MsoNormal"><div style="text-align: left;"><div style="text-align: left;"><br />
</div></div></div><div class="MsoNormal" style="text-indent: .5in;"><div style="text-align: left;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">We spent a couple of days in Old San Juan, visiting the forts and walking along the cobblestone streets, dancing & drinking. Two standout experiences included dinner at the </span></span><a href="http://www.oofrestaurants.com/"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Parrot Club</span></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> on Fortaleza which served up classic Latino dishes & dinner at Latin Roots, a more casual Lechonera (specializing in roasted pork) that offered live salsa music & dancing during the after-dinner hours. The Parrot Club really delivered superior service, the waiter was quite possibly the most attentive I’ve ever experienced. The setting did seem a little bit more Havana, Cuba (palm plants & typical plaza-like setting) than Puerto Rico, but didn’t detract from the excellent dining experience. I had some sort of shrimp dish while Jeff opted for the winning mofongo, which I eyed with jealousy the entire meal. (My coveting someone else’s food is a common occurrence)</span></span></div></div></div><div class="MsoNormal" style="text-indent: .5in;"><div style="text-align: left;"><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></span></span></span></div></div></div><div class="MsoNormal" style="text-indent: .5in;"><div style="text-align: left;"><div style="text-align: left;"><span style="line-height: 115%;"><a href="http://www.tripadvisor.com/ShowUserReviews-g147320-d1650561-r75693419-The_Latin_Roots-San_Juan_Puerto_Rico.html"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Latin Roots</span></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">, the most suggested lechonera in Old San Juan did not disappoint. They have a room devoted to roasting a whole pig o</span></span></span><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">ver an open flame with their restaurant sitting adjacent. We stared at the pig upon entering knowing exactly what we were</span></span></span><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> ordering. This traditional style of roasting stems from the town in Puerto Rico known as Guavate where dozens of kiosks line the road ALL serving roasted pig or lechon. The pig is slow roasted for 6-8 hours ensuring a seasoned flavor that is moist and tender but with a crispy skin! People drive from all over the island for this perfect lechon, but since I did not rent a car, Latin Roots became our option. Jeff & I both had the lechon platter with two local root vegetables, I chose Yuca and Yautia. Both vegetables are tubers and have a potato-like consistency, the Yautia having a slight nutty flavor. Mmmm carbohydrate-y. The lechon was phenomenal, really just perfect with just the right amount of crispy skin, served alongside arroz con gandules (rice & pigeon peas). We also ordered mojitos that were perfectly mixed and muddled, beautiful looking & refreshing alongside the pork and heavy root vegetables. Looking at our cleaned plates we both knew that a pork dish like this would not likely be in our near future again for some time.</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIy2HNeuIDi2_NISZ60mLFdzRhDsgVjuiZWLT1kNqJKejDIJVLZYT3l_vOB1mPr2pIewmRazRJXDeUJIV9EhxaebRhThhUF0TLyFBxs4j1nEZueHCa43R3Ues2yDQItrgrTWTksNPRspR/s1600/lechon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIy2HNeuIDi2_NISZ60mLFdzRhDsgVjuiZWLT1kNqJKejDIJVLZYT3l_vOB1mPr2pIewmRazRJXDeUJIV9EhxaebRhThhUF0TLyFBxs4j1nEZueHCa43R3Ues2yDQItrgrTWTksNPRspR/s320/lechon.jpg" width="240" /></a></div></div></div><div style="text-align: left;"><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">On Saturday, we headed along PR’s north coast to Pinones an area known for a beautiful stretch of beach and dozens of little food Kiosks. Pinones was about ten minutes away from our hotel area but the difference in locations was unreal. Pinones is more rustic, the beaches a little more secluded with a foot trail through mangroves & rock formations lining the road. There are two lagoons in Pinones where the locals harvest crabs, clams & oysters, which become the main ingredient in most of the food they make.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-LJQ_X_QBjdO5IOcpC-cZt1hQBPBDC-nwzy-0GFWJzO9NrEVPpHSgJMCjsvlngyyirJitFeonafbTxAoRbZcXnPHsFNXMDsChDNfMFhoPK_1YIhUtmSjg4uSVYJWnVUCQ1vVrN8SFm28/s1600/Pinones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-LJQ_X_QBjdO5IOcpC-cZt1hQBPBDC-nwzy-0GFWJzO9NrEVPpHSgJMCjsvlngyyirJitFeonafbTxAoRbZcXnPHsFNXMDsChDNfMFhoPK_1YIhUtmSjg4uSVYJWnVUCQ1vVrN8SFm28/s320/Pinones.jpg" width="240" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div></div><div style="text-align: left;"><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Originally home to refugee freed slaves, Pinones is an area that has stood still in time, reminiscent of a Puerto Rico lifestyle that existed prior to tourism development. The battered shacks serve up a variety Afro-Caribbean artery clogging food specialties, with each deep fried delight not costing more that $2 to $3 dollars.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPOs8tIJJKtpF4nwASVfdkMX7N3MMFbvfZmHS3uKz_liAlnFC8SKdahXyRC_e3xW7BjA34C1fStcX46bmcIt0K9VH-LcqRzlQfMgIgrxdyCIhxe8dPJtIBAva8KZ__Y5EWjxltr4AYzZM/s1600/DSCF1183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPOs8tIJJKtpF4nwASVfdkMX7N3MMFbvfZmHS3uKz_liAlnFC8SKdahXyRC_e3xW7BjA34C1fStcX46bmcIt0K9VH-LcqRzlQfMgIgrxdyCIhxe8dPJtIBAva8KZ__Y5EWjxltr4AYzZM/s320/DSCF1183.JPG" width="240" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;">The food is all cooked by women who look like mothers and grandmothers on open flames in giant kettles. It was here where I got my fix! Excellent, giant bacalaitos (cod fritters) and crab stuffed alcapurrias (fried tube shaped snack made of a mixture of plantains, yautia, and stuffed with meat or </span><span class="Apple-style-span" style="font-size: small;">fish). We ate & ate and hung up our hats on fried food afterwards!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDxHkgO74yeDTV4h0bCfxtLIwv8HUe62_aZbS3l2lGLlsysLxfEsyhI-K8YEwgVGz9xfnxTI0azkvHTPl9fLzhyphenhyphen2cf2NDpsAGXO3qaopAGNxMI1j5YL6E1Qz3TxdSJmUZclm_uqhaTMgp/s1600/DSCF1181.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDxHkgO74yeDTV4h0bCfxtLIwv8HUe62_aZbS3l2lGLlsysLxfEsyhI-K8YEwgVGz9xfnxTI0azkvHTPl9fLzhyphenhyphen2cf2NDpsAGXO3qaopAGNxMI1j5YL6E1Qz3TxdSJmUZclm_uqhaTMgp/s200/DSCF1181.JPG" width="150" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: #333333;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92pkOmW9_4O0gAU3EvEAVELwcNMPK16tpSQtfIhnN6TduBziCyL2cERIYtCLSOkOWpwrGVqzKc9R5BdUaIPXKu8An93whLSIZHwGlT-c1gpwehsxSeiF8wBCqr3IuAtRS2DcdCmSliUVB/s1600/DSCF1182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92pkOmW9_4O0gAU3EvEAVELwcNMPK16tpSQtfIhnN6TduBziCyL2cERIYtCLSOkOWpwrGVqzKc9R5BdUaIPXKu8An93whLSIZHwGlT-c1gpwehsxSeiF8wBCqr3IuAtRS2DcdCmSliUVB/s200/DSCF1182.JPG" width="150" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"> <!--StartFragment--> </span></div><span class="Apple-style-span" style="font-size: small;"><div class="MsoNormal" style="text-indent: .5in;">What else? Travel outside any major (or minor) city in Puerto Rico and be sure to stop along the roadside shacks for traditional Puerto Rican favorites. Outside of El Yunque </div><div class="MsoNormal" style="text-indent: .5in;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDLS735fULGF7TtZ86Un9VOMk91b1MVvijAKLBygThCPHudPWexIMMqIXTVb-OgS-JIakrn2QfjVXIKM6ioq0Gs05dIzUr3hBv2a6P6yGVx_hFlgZkwuck5qcJ_gTixRU77i7NPeRXJi_/s1600/elyunque.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDLS735fULGF7TtZ86Un9VOMk91b1MVvijAKLBygThCPHudPWexIMMqIXTVb-OgS-JIakrn2QfjVXIKM6ioq0Gs05dIzUr3hBv2a6P6yGVx_hFlgZkwuck5qcJ_gTixRU77i7NPeRXJi_/s320/elyunque.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I gorged myself on amazing pasteles (a tamale<span>-like loaf made with plantain and root vegetable paste & seasoned meat mixture stuffed and wrapped in either banana leaves or parchment paper), freshly cut coconut & more alcapurrias. </span></div><div class="separator" style="clear: both; text-align: center;"><span><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJdqTN1IHql_4wIJ55vDbqjB_1_x2NXeOXQ1aCDx2-yH1FHUxUupqJtxOeb9UTQAFNNzj8zGQCcTw1UFYHNhve2vSx73w1vygqIRsWRBNOJmGKecTZFOSNlyQbYSJ8Bt07ertE1anv3Is/s1600/DSCF1179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJdqTN1IHql_4wIJ55vDbqjB_1_x2NXeOXQ1aCDx2-yH1FHUxUupqJtxOeb9UTQAFNNzj8zGQCcTw1UFYHNhve2vSx73w1vygqIRsWRBNOJmGKecTZFOSNlyQbYSJ8Bt07ertE1anv3Is/s320/DSCF1179.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="text-indent: .5in;">We also stopped along the highways to pick up fresh local fruit and came back from Areceibo with tiny, super ripe pineapples, mamey (a cross between a cantaloupe & sweet potato), mini bananas (which are sweeter) & mangoes by the dozen all purchased inside a broke down bus on the side of the road.</div><div class="MsoNormal" style="text-indent: .5in;"><span style="mso-bidi-font-family: Helvetica;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYpgBKHaMcczlsWojoTf18M_Hih0QSt20l6AjyKxbG-wfTHX36go2R6cu9uW1vDI-SUdkbwoO38ZHjcIU3bGuyc29B8F8Ntq8-ATrqrerlEqmcZlubaLEJe1oYjThIhxoxQsVefkobZub/s1600/BusFruitStand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYpgBKHaMcczlsWojoTf18M_Hih0QSt20l6AjyKxbG-wfTHX36go2R6cu9uW1vDI-SUdkbwoO38ZHjcIU3bGuyc29B8F8Ntq8-ATrqrerlEqmcZlubaLEJe1oYjThIhxoxQsVefkobZub/s320/BusFruitStand.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-indent: .5in;"><span style="mso-bidi-font-family: Helvetica;"> I have no doubt that the majority of the fruit had come from the vendor’s own backyard! But it was fantastic and we had fresh fruit for breakfast & dessert whenever we felt like it back at the hotel!</span></div><div class="MsoNormal" style="text-indent: .5in;"><span style="mso-bidi-font-family: Helvetica;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNrPMYwJDCX7HjdWT5553uO2nrYbMIYu1cUKEHpJfRMq2Zwg8e6wswlRonnIMctKShXRX1D9s3NiLjqSzqJpZPuUP7Mqd53BiPfYdKb42yPVzLJDw7AyI2hFlbe89Bg786ZuIJ1f4mGu7/s1600/LittlePina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNrPMYwJDCX7HjdWT5553uO2nrYbMIYu1cUKEHpJfRMq2Zwg8e6wswlRonnIMctKShXRX1D9s3NiLjqSzqJpZPuUP7Mqd53BiPfYdKb42yPVzLJDw7AyI2hFlbe89Bg786ZuIJ1f4mGu7/s320/LittlePina.jpg" width="240" /></a></div><div class="MsoNormal" style="text-indent: .5in;"><br />
</div><div class="MsoNormal" style="text-indent: .5in;"><span style="mso-bidi-font-family: Helvetica;"> <!--StartFragment--> </span></div><div class="MsoNormal" style="text-indent: .5in;"><span style="mso-bidi-font-family: Helvetica;">Overall, the trip was exactly what we needed- the perfect balance of sightseeing, sunbathing, eating and relaxing. I left with some local recipes for mofongo, which I plan on attempting. We’ll have to see how that goes! I’m not sure it will be quite the same minus the sunshine… *sighs*<o:p></o:p></span></div><div class="MsoNormal" style="text-indent: .5in;"><span style="mso-bidi-font-family: Helvetica;"><br />
</span></div><div class="MsoNormal" style="text-indent: .5in;"><span style="mso-bidi-font-family: Helvetica;">Oh, one other thing I discovered! Remember that annoying Daddy Yankee Raggaeton song from a few years ago? Gasolina actually refers to these CapriSun like pouches that are premixed alcoholic beverages, packaged complete with their own straw inside! The alcohol content going up to 11% on certain varieties! I know, my mind is blown too! It all makes sense now! <o:p></o:p></span></div><div class="MsoNormal" style="text-indent: .5in;"><span style="mso-bidi-font-family: Helvetica;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgwpGk6e4dgAPqHNt07Zik0j_4BNjQtsYk9O_ZX_2oUcmarrwZSwpNS_NrkpSRNcVwzY60Y1vj75RCoWLi2PuV3gfvmUNyPrvOM74VYFhnbX4rFhbX71Xhk1KiuYtznRBuFyzHKFSqRoa/s1600/Gasolina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgwpGk6e4dgAPqHNt07Zik0j_4BNjQtsYk9O_ZX_2oUcmarrwZSwpNS_NrkpSRNcVwzY60Y1vj75RCoWLi2PuV3gfvmUNyPrvOM74VYFhnbX4rFhbX71Xhk1KiuYtznRBuFyzHKFSqRoa/s320/Gasolina.jpg" width="240" /></a></div><div class="MsoNormal" style="text-indent: .5in;"><span style="mso-bidi-font-family: Helvetica;"><br />
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</span></div><!--EndFragment--> </span></div></div></div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com2tag:blogger.com,1999:blog-901392590272981465.post-11072867662001551582011-04-25T18:29:00.000-07:002011-04-25T18:29:38.144-07:00Puerto Rico- A Necessary Getaway<!--StartFragment--> <br />
<div class="MsoNormal">Beach culture, Friendly faces and Amazing Food Courtesy of Puerto Rico</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Part I</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><!--StartFragment--> </div><div class="MsoNormal">Back in February between the multiple blizzards we experienced here in New York, I had decided that I needed the beach AND I needed the heat, as quickly as possible. My beach experience had to meet the following criteria: must be in or associated with the US, no passport necessary, no language barrier, no currency exchange, minimal flying time. The reason why I had such stringent criteria is because I happen to travel quite frequently for work and the above usually has me equating my travel experience with a work experience & my ultimate goal here was relaxation.<span style="mso-spacerun: yes;"> </span>My desire for warm weather was not one that I alone shared. I recently read some travel statistics that cited 2010/11 as having the largest number of tourists to the Caribbean from the North East! YES, everyone was sick of the snow this year. So I booked my trip to Puerto Rico the soonest I could manage. 7 days in the heat and sun & amazing food- THIS is what I needed. Jeff & I arrived in Puerto Rico on a Sunday; we were staying in the Isla Verde/Carolina area, which luckily for us was about 5 minutes away from the airport. Our hotel was on a long stretch of beautiful beach that was PACKED with people, for good reason, the sun was blazing and it was about 93 degrees, ahhhhh! After settling in and unpacking our goal was simple, fill our bellies. Several recommendations took us to a small unassuming casual place called Mi Casita (My Little House). Every suggestion came with the following advice “Eat the Mofongo”, hell’s yes. Mofongo is not pretty to look at, it’s a blend of ground plantains (green bananas) combined with chicharron (crispy pig’s skin), spices and garlic and shaped into a mound & served with or without meat or fish inside. This particular variety was just straight up plantains served with a side of broth. I got my mofongo at Mi Casita with grilled pork & it was UNBELIEVABLE. This meal set the pace for the whole trip.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><span style="mso-spacerun: yes;"><br />
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</div><div class="MsoNormal"><span style="mso-spacerun: yes;"></span>The other culinary goals I had set for myself on the trip: alcapurrias, piononos, bacalaitos & pasteles!<span style="mso-spacerun: yes;"> </span>So we did all the obligatory tourist things, we hiked through el <em><span style="font-style: normal; mso-bidi-font-style: italic;">Yunque rainforest</span></em><i style="mso-bidi-font-style: normal;">,</i> visited the vast underground Camuy cave system, wandered through old San Juan, walked through El Morro AND San Cristobal forts, deposited way too much money at the local casinos and ate our way across the island.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-indent: .5in;">At one point we took a tour at the Bacardi rum factory, which turned out to be extremely disappointing, unfortunately. Years ago, the tour used to take you through the actual distillery, where the rum was fermenting. You could smell the rum in the air & they prohibited photography because of the high alcohol content of the rum in its various stages. NOW, the tour takes you through staged sets, much like Epcot Center, completely separate of the factory, fakey, manufactured & boring. The “guides” force-feed you corporate messaging & give you a hard sell on which Bacardi variety to buy at the gift shop. They also show you a produced corporate video complete with terrible Bacardi commercials from the 80’s; at least it was good for a laugh! Terrible tour aside, we did leave with two bottles of Bacardi rum- a new Dragon Berry flavor and Big Apple each about $11, which is great. The tour included some free samples at the bar, which allowed us to try some new flavored rum we normally wouldn’t have considered. I’ve already muddled myself a Dragon Berry mojito and the Big Apple rum tastes great with just tonic & a some lime juice, really refreshing and light.</div><div class="MsoNormal" style="text-indent: .5in;"><br />
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<!--EndFragment-->Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-23893956778196028872011-04-19T15:51:00.000-07:002011-04-20T17:31:06.417-07:00Gateway Vegetables<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 14px;"> </span></span></div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"></span><br />
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<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt; line-height: 115%;">Continuing with the theme of “gateway vegetables” and seasonality, I’m taking this opportunity to provide another great asparagus recipe. Asparagus really can be considered a superfood as they are rich in folate, potassium, vitamins A & K and fiber. They aid in digestion, reduce inflammation and even may reduce the risks of certain kinds of cancer. I can understand the hesitation that some might have in regards to asparagus. I myself am not 100% certain I liked these as a child. Asparagus are a little weird, almost like tiny trees that spear out of the ground like thick swamp reeds or something. You can almost imagine them growing in some alien terrain. BUT anyway, the way my mother always prepared asparagus was blanched and drizzled with a little olive oil and vinegar, which happens to be a very simple, typical Spanish way of cooking them. My mother also always preferred white asparagus over the green kind, ALSO very Spanish as these are grown in Mediterranean climates in the regions of Granada, Malaga, Toledo, Cadiz & Murcia. There is no flavor superiority between white and green asparagus and the only difference is the conditions under which they are grown- green needs the light to develop its color, while white needs to be grown devoid of light, again, like some alien albino plant.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt; line-height: 115%;">So, how do you get those asparagus opponents to enjoy this vegetable? FRY IT OF COURSE! The below recipes uses panko breadcrubs, which I prefer to Italian, only because the result is less heavy & they seem to absorb less of the frying oil. Be sure not to overcrowd your pan when you are making these, make sure the oil is hot enough and fry it in batches, allowing each to drain on paper towels. One trick to keep ANYTHING that you fry from combining to form one giant mass (Voltron style) is to hold the item under the oil with tongs for a few seconds. This seals the asparagus and prevents it from sticking.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt; line-height: 115%;">The aioli served with this recipe, quite frankly kicks ass. Anything with garlic and smoked paprika is going to be a win in my book. The method of cooking the garlic with the skin on twice in boiling water softens up the texture nicely. This aioli would also make a delicious addition to simple sandwiches- try a smear on a turkey sandwich or in a potato salad with some diced pickle. YUM!<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt; line-height: 115%;">I love this recipe served tapas style with a variety of finger foods & a great beer. This is also a nice alternative to French fries, if you want to get the kiddies to try them, serve them alongside a burger. Asparagus “fries” hold up well and I think they would also work really well in cocktail party, lord knows we should give those pigs in a blanket a rest…<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial; font-size: 10pt;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial; font-size: 10pt;">Serves 6 (but I devoured these ALL with Jeff)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: Arial; font-size: 10pt;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><a href="http://www.finecooking.com/item/5551/olive-oil"><span style="color: blue; display: none; font-family: Arial; font-size: 10pt;">olive oil</span></a><span style="display: none; font-family: Arial; font-size: 10pt;"> </span><a href="http://www.finecooking.com/item/5571/paprika"><span style="color: blue; display: none; font-family: Arial; font-size: 10pt;">paprika</span></a><span style="display: none; font-family: Arial; font-size: 10pt;"> </span><a href="http://www.finecooking.com/item/5478/lemons"><span style="color: blue; display: none; font-family: Arial; font-size: 10pt;">lemons</span></a><span style="display: none; font-family: Arial; font-size: 10pt;"> </span><a href="http://www.finecooking.com/item/5462/kosher-salt"><span style="color: blue; display: none; font-family: Arial; font-size: 10pt;">kosher salt</span></a><span style="display: none; font-family: Arial; font-size: 10pt;"> </span><a href="http://www.finecooking.com/item/5096/black-peppercorns"><span style="color: blue; display: none; font-family: Arial; font-size: 10pt;">black peppercorns</span></a><span style="display: none; font-family: Arial; font-size: 10pt;"> </span><a href="http://www.finecooking.com/item/5847/vegetable-oil"><span style="color: blue; display: none; font-family: Arial; font-size: 10pt;">vegetable oil</span></a><span style="display: none; font-family: Arial; font-size: 10pt;"> </span><a href="http://www.finecooking.com/item/5568/panko"><span style="color: blue; display: none; font-family: Arial; font-size: 10pt;">panko</span></a><span style="display: none; font-family: Arial; font-size: 10pt;"> </span><a href="http://www.finecooking.com/item/5296/eggs"><span style="color: blue; display: none; font-family: Arial; font-size: 10pt;">eggs</span></a><span style="display: none; font-family: Arial; font-size: 10pt;"> </span><a href="http://www.finecooking.com/item/5484/limes"><span style="color: blue; display: none; font-family: Arial; font-size: 10pt;">limes</span></a><span style="display: none; font-family: Arial; font-size: 10pt;"> </span><a href="http://www.finecooking.com/item/5008/all-purpose-flour"><span style="color: blue; display: none; font-family: Arial; font-size: 10pt;">all-purpose flour</span></a><span style="display: none; font-family: Arial; font-size: 10pt;"> <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="font-family: Arial; font-size: 10pt;">For the aïoli</span></b><span style="font-family: Arial; font-size: 10pt;"> <br />
4 large cloves garlic, unpeeled <br />
2/3 cup mayonnaise <br />
1 Tbs. extra-virgin olive oil <br />
1 tsp. smoked paprika <br />
1 tsp. fresh lemon juice, more to taste <br />
Kosher salt and freshly ground black pepper <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="font-family: Arial; font-size: 10pt;">For the asparagus fries</span></b><span style="font-family: Arial; font-size: 10pt;"> <br />
3 cups vegetable oil <br />
2 large eggs, beaten <br />
1 medium lime, juiced <br />
3/4 cup unbleached all-purpose flour <br />
Kosher salt and freshly ground black pepper <br />
1 cup panko <br />
1 lb. thick asparagus spears, trimmed<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="font-family: Arial; font-size: 10pt;">Make the aïoli</span></b><span style="font-family: Arial; font-size: 10pt;"> <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial; font-size: 10pt;">Put the garlic in a small saucepan, add cold water to cover by least 1/2 inch, and bring to a boil over high heat. As soon as the water boils, drain and repeat the process once more. Rinse the garlic with cold water to cool and then peel and mince the cloves.<br />
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In a medium bowl, whisk the poached garlic with the mayonnaise, olive oil, smoked paprika, and lemon juice until smooth. Add more lemon juice, salt, and pepper to taste. Refrigerate for at least 1 hour to meld the flavors.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="font-family: Arial; font-size: 10pt;">Make the asparagus fries</span></b><span style="font-family: Arial; font-size: 10pt;"> <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial; font-size: 10pt;">In a 3-quart saucepan heat the oil over medium-high heat to 375°F.<br />
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In a small bowl, whisk the eggs with the lime juice and 2 Tbs. water. Put the flour on a small plate and season generously with salt and pepper. Put the panko on another small plate. Dredge the asparagus in the flour and shake off any excess. Dip the asparagus in the egg mixture and then the panko to coat. Working in batches, fry the asparagus until golden-brown, about 3 minutes. With a slotted spoon, transfer to paper towels to drain briefly. Sprinkle with salt and serve with the smoked paprika aïoli.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial; font-size: 10pt;"><br />
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</div></span>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-6561775130322568242011-04-04T19:09:00.000-07:002011-04-06T10:33:41.628-07:00If You Don’t Eat Your Vegetables….<div class="MsoNormal">Recently at my office we had a week- long health and nutrition seminar. As part of our nutrition day, we had various experts come in to lecture us on the virtues of vegetable consumption. They were preaching to the choir, because frankly, I’ve never had a problem incorporating vegetables into my diet. Given, my mom fed me less than inspiring vegetable dishes as child growing up. I seem to remember eating a lot of those boxed, frozen string beans tossed in oil & vinegar for some reason, (this probably had something to do with her being sick of cooking for us EVERY day) but anyway, I subscribe to the belief that if you don’t like to eat vegetables, you might be “doing it wrong”, what’s not to like really? The concept of not liking vegetables is foreign to me. But as I sat there listening to the nutritionist talk about portion size, one of my coworkers raised his hand questioning, “Can you let me know of some ‘gateway’ vegetables? I don’t like to eat vegetables because to me they taste like plants, well because, THEY ARE PLANTS”. The nutrionist went on to answer beginning her sentence with “Kids like” before stopping herself to realize she was answering a question from a grown ass man. Does a grown ass man really need baby carrots drenched in ranch dressing? I say NO!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So I am making this a call to action: spice up your vegetables, because they CAN be delicious and you will want to eat them (practices Jedi mind trick). Let’s start our road to delicious vegetable consumption with the much maligned asparagus. Spring is here and it just so happens to be asparagus season.<br />
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Some tips on purchasing & cleaning asparagus:</div><div class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;"></div><ul><li>Choose spears that are firm, with tightly closed tips</li>
<li>Look at the ends. Do they look hydrated or do they look dry and woody? Opt for what looks fresh and plump, leaving the dry spears for someone else to buy!</li>
<li>Thickness or thinness of asparagus is not an indication of quality but rather one of personal preference</li>
<li>The thinner spears are tender & sweet while the thicker spears are meatier, with a stronger asparagus flavor</li>
<li>Trim away the tough woody base, either by cutting about a half inch away or by bending the asparagus and allowing it to snap. Asparagus will break naturally where the stem toughens</li>
</ul><div class="MsoNormal"><br />
</div><div class="MsoNormal">Below is a recipe for a lovely spring pizza that I put together. Rather than using sauce, it calls for gruyere cheese and jarred artichoke hearts (which go on sale rather regularly!) It’s light and perfect for spring and again, is a great, quick option when you have ready-to-use pizza dough on hand. I like to buy my pizza dough a few at a time and freeze them, they thaw really quickly on my granite countertop which sucks the cold right out of them. 30 minutes to pizza.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Spring Pizza</b></div><div class="MsoNormal"><b>Prep Time: 15 Minutes<o:p></o:p></b></div><div class="MsoNormal"><b>Total Time: 30 Minutes<o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Ingredients <o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 Jar (12 ounces) marinated artichoke hearts, drained but reserving the marinade</div><div class="MsoNormal">1 large bunch of asparagus trimmed & cut into 2-inch pieces</div><div class="MsoNormal">1 pint cherry tomatoes- halved</div><div class="MsoNormal">1 pound of pizza dough</div><div class="MsoNormal">Kosher salt & pepper</div><div class="MsoNormal">Garlic powder OR 2 cloves of garlic minced</div><div class="MsoNormal">3 cups of grated gruyere cheese</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Preparation<o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 500<span style="font-family: Symbol;">°</span>. In a medium bowl, combine artichoke hearts, asparagus and tomatoes. Roll out your dough, I like to roll it into a rectangle shape, only because it fits on my baking sheet better. Brush all of the dough with the marinade from the artichoke hearts jar. Top the dough with all of the vegetables (and garlic if using fresh), leaving a 1 inch border. Brush border with additional marinade and season pizza with salt, pepper & garlic powder (a light sprinkle IF not using garlic powder). Bake pizza for 10 minutes, remove and add shredded gruyere cheese, baking until crust is golden and cheese is melted, an additional 3-5 minutes. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbCRZ-vAjZ5a-1qgXKWNC4iODQktNiQn7-rfWW10qsbv0wD4tcCqodJvn7mqdhwXn-2ItzXsGkFRJcUdBugBkbj-pEqXgUfsx9ac6gDKeyyeFsOYOaEYlyj1up0FYR2Em_YTIfRX9xpfa/s1600/DSCF0923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbCRZ-vAjZ5a-1qgXKWNC4iODQktNiQn7-rfWW10qsbv0wD4tcCqodJvn7mqdhwXn-2ItzXsGkFRJcUdBugBkbj-pEqXgUfsx9ac6gDKeyyeFsOYOaEYlyj1up0FYR2Em_YTIfRX9xpfa/s320/DSCF0923.JPG" width="240" /></a></div><div class="MsoNormal"><o:p><br />
</o:p></div><div class="MsoNormal"><br />
<span style="font-size: x-small;">*<i>Recipe courtesy of Everyday Food</i></span><br />
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</div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0tag:blogger.com,1999:blog-901392590272981465.post-7125914215478198842011-03-26T18:39:00.000-07:002011-04-05T12:25:42.685-07:00Feel Better Brown Butter Brownies<div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;">This past week, I’ve experienced a succession of unfortunate events. Firstly on Monday, I come into work and wanted to check my financial situation, so I log onto my online banking and see a barrage of fraudulent activity beginning on Friday night and continuing through the weekend. There are about 12 transactions from FTD.com, dating sights, Skype calls in Luxembourg, online porn site memberships and a ton of other transactions to the tune of over two thousand dollars! The next few days consisted of my spending a lot of time at the bank disputing charges, signing affidavits and figuring it all out. On Wednesday night, here in New York we were experiencing awful bizarre weather, it was snowing, sleeting, thundering and lightening and FREEZING. Anyway, I get off the bus after work, head towards my car and notice my front-end driver’s side tire is totally flat. A couple of hours later, an AAA call, a donut on my car, I head home soaking wet, freezing and miserable. My immediate call to action is a hot shower, but I go into my kitchen and find what appears to be HUNDREDS of ants single file coming from a power outlet (from inside the wall!) parading through my kitchen into my cat’s food bowl. I was repulsed. Reaching for my vacuum, I took care of those critters like Bill Murray took care of Slimer in Ghostbusters. Anyway, I had to take Thursday off to take care of my finances, car, the ANTS and my taxes, which I did. By Friday, I was defeated and done with the week. I head to my personal training session at my gym at around noon, ready to get my ass kicked AND relieve some of the stress I had accrued from my week from hell. The combination of my trainer NOT listening to me (Uh, I usually lift HALF of that weight) and my obviously low blood sugar had me wiping out at the gym, embarrassingly. I awoke to an all-over body sweat, people in my face urging me to “drink water!” asking “are you okay?” Eh…. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;">So yeah, I needed something to make me feel better. That something is chocolate or to be more specific, one of the best brownie recipes I’ve ever tried. A foolproof delicious, moist, chocolaty, bit of fudgy perfection with walnuts. The first time I tried this recipe I wondered to myself “why the HELL do people use boxed brownies?” They are that EASY and the result will make you forget all about those notions of what you think “good brownies” should taste like. One of the main ingredients is browned butter, which imparts a deep, nutty flavor. You bake them in your 8x8x2 dish that you line in foil, which allows you to lift the brownies out to let them cool leaving you with no extra clean up! Try these out, you won’t be disappointed and I can almost promise you, that you won’t go back to boxed after this!<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">Browned Butter Brownies with Walnuts</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;">Prep Time: 20 Minutes<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;">Total Time: 1 Hour<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15pt;"><br />
</div><div class="MsoNormal" style="line-height: 18pt;"><b><span style="font-family: Arial; font-size: 11pt;">Ingredients<o:p></o:p></span></b></div><div class="MsoListParagraphCxSpFirst" style="line-height: 15pt; text-indent: -0.25in;"></div><ul><li><span style="font-family: Symbol; font-size: 11pt;"><span style="font: 7pt 'Times New Roman';"> </span></span><span style="font-family: Arial; font-size: 11pt;">Nonstick vegetable oil spray</span></li>
<li><span style="font-family: Symbol; font-size: 11pt;"><span style="font: 7pt 'Times New Roman';"> </span></span><span style="font-family: Arial; font-size: 11pt;">10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces</span></li>
<li><span style="font-family: Arial; font-size: 11pt;"></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"> 1 1/4 cups sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"> 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"> 1 teaspoon vanilla extract</span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"> 2 large eggs, chilled</span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"> 1/3 cup plus 1 tablespoon unbleached all purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"> 1 cup walnut pieces</span></li>
</ul><br />
<div class="MsoNormal" style="line-height: 18pt;"><b><span style="font-family: Arial; font-size: 11pt;">Preparation<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 18pt;"><span class="Apple-style-span" style="font-family: Arial; font-size: 15px; line-height: 20px;">Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. </span></div><div class="MsoNormal" style="line-height: 15pt;"><span style="font-family: Arial; font-size: 11pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmiU2Fa-W061EmgmVsBPV_xRicz-rQFMU8dOJwFzRIxkl5Dl1QLvt6M8PH0kZb1Wm2bAsw_zTg_jBuERwYFqnAgijYyUIGtgzplweqQlKi5190sGW6rVv9TEbei7ApLVpu4SpmmjQmMX3/s1600/DSCF0967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmiU2Fa-W061EmgmVsBPV_xRicz-rQFMU8dOJwFzRIxkl5Dl1QLvt6M8PH0kZb1Wm2bAsw_zTg_jBuERwYFqnAgijYyUIGtgzplweqQlKi5190sGW6rVv9TEbei7ApLVpu4SpmmjQmMX3/s320/DSCF0967.JPG" width="301" /></a></div><div class="MsoNormal" style="line-height: 15pt;"><span style="font-family: Arial; font-size: 11pt;"><br />
</span></div><div class="MsoNormal" style="line-height: 15pt;"><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. </span></div><div class="MsoNormal" style="line-height: 15pt;"><span style="font-family: Arial; font-size: 11pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEGjB6hUGzSR-in0j1lb9rshgKHvkJZtZKCCBB5sAfeiyHi0aJGyqeKqjjSURr2Mh64elnNIZRVtc9tBu7XKTZZcPMu6aHPx1ON1GtjniYpj1M-PU6-NlTiUagLoDRsiMjbHu2EVFEcb9/s1600/DSCF0969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEGjB6hUGzSR-in0j1lb9rshgKHvkJZtZKCCBB5sAfeiyHi0aJGyqeKqjjSURr2Mh64elnNIZRVtc9tBu7XKTZZcPMu6aHPx1ON1GtjniYpj1M-PU6-NlTiUagLoDRsiMjbHu2EVFEcb9/s320/DSCF0969.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: 15pt;"><span style="font-family: Arial; font-size: 11pt;"><br />
</span></div><div class="MsoNormal" style="line-height: 15pt;"><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.</span></div><div class="MsoNormal" style="line-height: 15pt;"><span style="font-family: Arial; font-size: 11pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWt_QHqrSfNZLnw6BQETaWh7C8ChZqYChTO8ULDRbeqSGqChi8NHTv-ff1g3O_vx4SR0QiVNGXElHR-L1mBweUJcDh5i3evz1qXUt8ipS_ylvNTOHpEGYlzOKsmwidcnIsb9qkRUUleF0/s1600/DSCF0978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWt_QHqrSfNZLnw6BQETaWh7C8ChZqYChTO8ULDRbeqSGqChi8NHTv-ff1g3O_vx4SR0QiVNGXElHR-L1mBweUJcDh5i3evz1qXUt8ipS_ylvNTOHpEGYlzOKsmwidcnIsb9qkRUUleF0/s320/DSCF0978.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: 15pt;"><span class="Apple-style-span" style="font-family: Arial; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></span></div><div class="MsoNormal" style="line-height: 15pt;"><span style="font-family: Arial; font-size: 11pt;">Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15pt;"><span style="font-family: Arial; font-size: 11pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlkO-CGd_2T6C9MX_5LszBeN5H_aIdBqF7Z18D5LG6rsOsqTzSEVb7ds5k6TgaSTE2hC6Z0AZEk1TAvLLfji1CEGWnwSKtZHUJUabnJV9BZrbOKQTrQg9aomx_q2gG0XkhVVu5we87OUR/s1600/DSCF0810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlkO-CGd_2T6C9MX_5LszBeN5H_aIdBqF7Z18D5LG6rsOsqTzSEVb7ds5k6TgaSTE2hC6Z0AZEk1TAvLLfji1CEGWnwSKtZHUJUabnJV9BZrbOKQTrQg9aomx_q2gG0XkhVVu5we87OUR/s320/DSCF0810.JPG" width="269" /></a></div><div class="MsoNormal" style="line-height: 15pt;"><span style="font-family: Arial; font-size: 11pt;"><br />
</span></div><div class="MsoNormal" style="line-height: 15pt;"><span style="font-family: Arial; font-size: 11pt;"> </span></div><div class="MsoNormal" style="line-height: 15pt;"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 11pt;">Recipe courtesy of Bon Appétit<o:p></o:p></span></div>Denisehttp://www.blogger.com/profile/16717530877582415401noreply@blogger.com0