tag:blogger.com,1999:blog-352480192024-03-18T21:58:27.291-05:00the record dishfashion, food, and tunesJameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.comBlogger383125tag:blogger.com,1999:blog-35248019.post-90920853352465503052012-03-03T14:44:00.003-05:002012-03-03T15:26:43.035-05:00Euro FareI've been meaning to do a post after my dining experiences; I think I started one during NYC Restaurant Week but whatever, I'm here now.<div><br /></div><div>What spurned this is the spot I went to last night. </div><div><br /></div><div>backstory, I was starving and everybody at school knows I need to eat or everyone dies. I mentioned Sushe Samba in Man but one person knocked it down saying a friday night in USQ was asking to be waiting for at least an hour. Good point.</div><div><br /></div><div>Next thing to know:</div><div>The people I went out with are beer drinkers. Like, one girl dates an actual brewer and Lish is from Iowa where there's nothing better to do than drink beer. The other two were just your average WGs and which WG doesn't like beer?</div><div><br /></div><div>So since Man was shot down, let's find a place in BK that serves alcohol and food. They bring up this <a href="http://nymag.com/listings/bar/der-schwarze-kolner/">bier garten</a>.</div><div><br /></div><div>I got a brat that was the size of my palm on a toasted roll and a paper cup full of spicy mustard. Everyone else was excited about their saurkraut and pretzels but I was not amused. It just confirmed for me that Euro food doesn't excite me. There is nothing about german food I'm attracted to, nothing about all the pork polish people eat that's appetizing, nothing in Amsterdam, Rotterdam or The Hague that I want to try.</div><div><br /></div><div>I remember one weekend in Hollywood, I was watching the episode of No Reserv.ations when Ant was in Ireland. That was the only episode I watched and felt none desire to pull out my AmEx and passport. Nothing stirring about the pubs and nothing moving about the food.</div><div><br /></div><div>As a matter of fact, watching Jacques Pepin has me a bit worried about French food. During RW, I was looking into French cuisine but the online <a href="http://leshalles.net/brasserie/menus-wines">menus</a> did nothing for me. I want to look at a restaurant's menu and go, "Ooh! I want to try that!" Or have a serious internal battle over which dish to try and make a mental note to come back and get what I didn't decide on that night. Yeah, none of the above for the German spot or any of the french rests.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>All I know is that we should've gone to get sushi.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-35248019.post-24283265166761783062012-01-09T12:29:00.000-05:002012-01-09T12:29:10.678-05:002011, Recipe 120: Gingerbread Baked Oatmeal<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Since I started running last fall, I've been on the constant search for good pre- and post-workout meals. I love oatmeal but I get tired of the tried and true methods (raisins or craisins, nutmeg, cinnamon, sugar) and start looking for some new ones. Beth M at <a href="http://budgetbytes.blogspot.com/">Budget Bites</a> has been on a baked oatmeal kick for a while and I wanted to see my way inside the hype! This is a slight variation on <a href="http://budgetbytes.blogspot.com/2011/12/gingerbread-baked-oatmeal-248-recipe.html">her recipe</a>. AND my first time doing step-by-step photos.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Somehow in more than 20 years of oatmeal consumption I've never had baked oatmeal. Granted, it takes a lot longer than regular instant oatmeal so it's not something I would make on a week day morning BUT it lasts a lot longer. I'm not a big fan of leftovers. No matter how good the meal is, I don't want that same leftover more than once. I probably get that from my dad. He's the same. But at least his was a part of his upbringing. He's one of 9 children so there weren't exactly a whole lot of leftovers in their house growing up! To the oatmeal!</div>
<ul>
<li>1/3 cup dark molasses</li>
<li>1/4 cup brown sugar</li>
<li>2 large eggs</li>
<li>1/2 teaspoon salt</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon cinnamon (I bumped it up to 1 1/2)</li>
<li>1/2 teaspoon ground ginger (I bumped it up to 3/4)</li>
<li>1/4 teaspoon ground cloves </li>
<li>1/2 teaspoon nutmeg (my addition)</li>
<li>2 cups milk</li>
<li>2 1/2 cups old-fashioned oats</li>
</ul>
1) Preheat the oven to 350 degrees. In a bowl, whisk
together the molasses, brown sugar, eggs, salt, baking soda, cinnamon,
ginger, and cloves. Once everything is well combined, whisk in the
milk.<br />
<br />
<b></b>2) Stir in the oats. Coat an 8x8 (or similar sized) baking
dish with non-stick spray and pour the oat mixture in. Cover with foil
and bake for 45 minutes or until the oats have soaked up all of the
moisture and the center of the dish is firm to the touch.<br />
<br />
<b></b>3) Serve hot or refrigerate and eat cold.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumIpBoFOTOyRSrRABl0Ry2o1DUBsD1T3KFdjhf6AotkxgeFre6QWGgnYN-dd6D6CnB8YfZpsmnVuItmobk1vVeII6VmQT1_TbifRddpYyQJwERSTzHSHbQ00t_12IHdmdaNLcEQ/s320/100_7035.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The ingredients playing in the bowl</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOJNMa3DV5gquU_lsu7k89rE6b8MkMVgMCM74uGSmeAKWO7AhUO2ZqqgK6kixAlJvL1LU-uFE_8Nq4bQZdAbc-aV9WMlneNnHLThlG5yE9koC0Vt3Pk2DHczjctu5Fj_9EJuCBw/s1600/100_7037.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOJNMa3DV5gquU_lsu7k89rE6b8MkMVgMCM74uGSmeAKWO7AhUO2ZqqgK6kixAlJvL1LU-uFE_8Nq4bQZdAbc-aV9WMlneNnHLThlG5yE9koC0Vt3Pk2DHczjctu5Fj_9EJuCBw/s320/100_7037.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Whisking in the milk. I love this shot!</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMP5N_mNy9PzWBFxWwNXgYqx_2GGC4UNkUVwa4h25XsoX_NBR3VD-Ox_NFOiPcZLHoSMj-ZHBClOGpUh7DTTnSbhr_vJ_SYJ6Ac-RaXoEnAxJB7RcGZN5dcsqnZNsblZIY9U_pw/s1600/100_7040.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMP5N_mNy9PzWBFxWwNXgYqx_2GGC4UNkUVwa4h25XsoX_NBR3VD-Ox_NFOiPcZLHoSMj-ZHBClOGpUh7DTTnSbhr_vJ_SYJ6Ac-RaXoEnAxJB7RcGZN5dcsqnZNsblZIY9U_pw/s320/100_7040.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Whisking in the oatmeal. It should be very wet at this point.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSN3KcDJFTj68v1sjAJ3Nmgr5L62zOjbg59b2YwzNNW-vR1zrkThaZonv0n9j3Rph0Yj9b9R5Tvb72jB2xTvOB5-E6hiJZnGzEgeophKbcU5Dpfauwne5crMnmPbWBIRzyGhNxQ/s1600/100_7041.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSN3KcDJFTj68v1sjAJ3Nmgr5L62zOjbg59b2YwzNNW-vR1zrkThaZonv0n9j3Rph0Yj9b9R5Tvb72jB2xTvOB5-E6hiJZnGzEgeophKbcU5Dpfauwne5crMnmPbWBIRzyGhNxQ/s320/100_7041.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">This is about the consistency of a slurry. It's quite liquid.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipjbKC6_-d3MaxwPA6-VJSL9pXS6lZdb_pqPJEXn7N08OzJsK8ShpMTma7RYg6A2iDM4aCIFYvSbmBlstf1NQSgfWGw-1Wu1wW-r-lw-O4NP3ZIrvuRuWXGKXoW2uBrUsjMuUmg/s1600/100_7042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipjbKC6_-d3MaxwPA6-VJSL9pXS6lZdb_pqPJEXn7N08OzJsK8ShpMTma7RYg6A2iDM4aCIFYvSbmBlstf1NQSgfWGw-1Wu1wW-r-lw-O4NP3ZIrvuRuWXGKXoW2uBrUsjMuUmg/s320/100_7042.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I tapped down a few errant oats poking up in clumps in the dish before I put it in the oven.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1f_WfyQe8Yb8ks4M6GtZ70RX1kLc82FIVCqHtESnj8_39-38WGwJ4M0GcRV5AQjMJjltSjOqUdcq885-J1P0fd0KjHd2tVrixhlijJ5uUPDCXpjutcZDlZM3KodQSQeY7OiXyIA/s1600/100_7045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1f_WfyQe8Yb8ks4M6GtZ70RX1kLc82FIVCqHtESnj8_39-38WGwJ4M0GcRV5AQjMJjltSjOqUdcq885-J1P0fd0KjHd2tVrixhlijJ5uUPDCXpjutcZDlZM3KodQSQeY7OiXyIA/s320/100_7045.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I liked the cracks in the top. It should have a cake bar-like (more on that in a minute) consistency on top and be almost gooey and thickly wet on the bottom (more on that, too).</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUj7xwByMXDdoWnONQQXAKqGrQ8yJaila4tMabfoTeaA48avfbhrUaMHRkDXstvBSG8gqtKPUAdIyY9QxsY4c9ut3lbpPcdc2U79rcHQuRtT49_YLeskX62riIbe6IJBqawyB4_Q/s1600/100_7047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUj7xwByMXDdoWnONQQXAKqGrQ8yJaila4tMabfoTeaA48avfbhrUaMHRkDXstvBSG8gqtKPUAdIyY9QxsY4c9ut3lbpPcdc2U79rcHQuRtT49_YLeskX62riIbe6IJBqawyB4_Q/s320/100_7047.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Beth's recommendation to put it in a bowl like cereal with milk.</span></td></tr>
</tbody></table>
<b>Result: </b>Mixed. I forgot to prepare Rashan for the mixed textures. Oops. He HATED this warm. Like took one bite, barely chewed it and said no. I said, "Oh wow." Then he tried it without the milk and still didn't like it. It was like feeding a child. He's usually not picky and he likes oatmeal so this was surprising. I tried it and thought it was just okay. The molasses was more pronounced than I would have liked. I almost felt like molasses was all I could taste. That makes sense for a gingerbread-style recipe. I just wasn't mentally ready.<br />
<br />
The next day, things changed. I tried it cold. The molasses had calmed down to a reasonable level (LOL) and there was one texture. This time I liked it! As a matter of fact, I ate it pre-run with some peanut butter and felt like it would have gone perfectly with a glass of milk. I could also see myself taking this as a small bar on a run and eating it in place of one of those nutrition supplements. It was cool! I would make this again with less molasses.Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com4tag:blogger.com,1999:blog-35248019.post-61400827729245974122012-01-03T10:30:00.000-05:002012-01-09T11:58:38.507-05:002011, Recipe 119: Catfish and Grits with Chardonnay Cream<i><a href="http://everydaycookin.com/?p=204&cpage=1#comment-2477">Recipe courtesy of Darius at Everyday Cookin'</a></i><br />
<br />
This is one of my favorite fish recipes EVER!! I can't believe it's been almost two years <a href="http://therecorddish.blogspot.com/2010/02/catfish-grits-wsauteed-spinach-and.html">since I last made it</a>. Just a crying shame! I decided to health it up just a little (sauteing instead of deep frying) to see if it would still be yummy. I put all of my changes in parentheses. Stay tuned...<br />
<i><br /></i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-V6HbIcjEBvQ/TwGEPmHAAYI/AAAAAAAACTg/UYvGvmenrvA/s1600/100_7030.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-V6HbIcjEBvQ/TwGEPmHAAYI/AAAAAAAACTg/UYvGvmenrvA/s320/100_7030.JPG" width="213" /></a></div>
For the catfish:<br />
<ul>
<li>
2 catfish fillets</li>
<li>
Sazon by Goya (2 packets)</li>
<li>
1 tablespoon of kosher salt</li>
<li>
1 tablespoon of black pepper</li>
<li>
1 teaspoon of paprika</li>
<li>
Olive oil, for sauteing (my change)</li>
</ul>
Liberally season fish with Sazon, salt, pepper, and paprika. Allow to
sit for up to 30 minutes to marinate. Heat oil. Sauté until golden brown and flaky. When done, remove
from oil and drain on paper towels.<br />
<br />
For the grits:<br />
<ul>
<li>
2 ½ cups of low sodium chicken broth</li>
<li>
1 ½ cups of stone ground grits or polenta</li>
<li>
1 teaspoon of salt</li>
<li>
½ cup of freshly grated Parmesan cheese (you could eliminate to make it even healthier)</li>
<li>
¼ cup of heavy cream</li>
<li>
2 tablespoons of butter</li>
</ul>
Bring chicken broth to a boil. Add salt and grits and stir continuously.
Once grits have thickened and cooked through add in butter, cheese, and
cream. Bring to a simmer and allow to cook through until thick and
creamy. Remember, you can’t rush this process – you will need about 30
minutes to cook grits properly.<br />
<br />
For the sautéed spinach:<br />
<ul>
<li>
3 cups of fresh spinach</li>
<li>
2 tablespoons of butter</li>
<li>
1 teaspoon of salt</li>
<li>
1 tablespoon of pepper</li>
<li>
1 teaspoon of red pepper flakes</li>
</ul>
Combine everything in a sauté pan over medium high heat. Cook through
until spinach has wilted to your desire. Be sure to mix well to ensure
all seasonings have been thoroughly incorporated.<br />
<br />
For the Chardonnay Cream Sauce:<br />
<ul>
<li>
1 tablespoon of butter</li>
<li>1 medium shallot minced</li>
<li>
2 garlic cloves minced</li>
<li>1 tablespoon of flour (my add to help it thicken)</li>
<li>
1 tablespoon of chopped parsley</li>
<li>
½ cup of Chardonnay (or any white wine)</li>
<li>
½ cup of 2% milk (my change)</li>
<li>
½ cup of Asiago cheese</li>
<li>
Salt and pepper, to taste</li>
</ul>
In a medium sauce pan sauté shallots and garlic cloves in the butter
until soft. Start sauté on medium heat and be sure not to brown too
much. Mix in flour and cook for a minute or two to get rid of the raw taste. Add Chardonnay and let reduce by half. Turn heat to low and add in
cream, parsley, and cheese and stir until sauce thickens. Season with
salt and pepper to taste and spoon sauce over entire dish.<br />
<br />
<b>Result: </b>JUST AS DELICIOUS!!!! Darius is a genius. Also last time I made the sauce with a sauvignon blanc and this one with a pinot grigio. Still awesome. The chicken broth is marvelous with the grits. Rashan though the spinach was the best thing EVER!! It was really funny. How about this spinach is the one that made me realize once and for all spinach makes my teeth feel AWFUL. Chalky and dry. :((( I love spinach. I shant stop eating it. But yes, everything about this recipe is marvelous! Do yourself a favor and try it!Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com0tag:blogger.com,1999:blog-35248019.post-64664860789743718182012-01-02T05:05:00.001-05:002012-01-02T05:05:26.640-05:002011, Recipes 116-118: Roast Chicken, Mushroom Soup and Chicken Liver Paté<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ENPpr_O1lLc/TwF6UPbvWiI/AAAAAAAACS4/x2TYc5odnig/s1600/100_7017.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ENPpr_O1lLc/TwF6UPbvWiI/AAAAAAAACS4/x2TYc5odnig/s320/100_7017.JPG" width="240" /></a></div>
<b>Roast Chicken</b><br />
<a href="http://almostbourdain.blogspot.com/2009/06/anthony-bourdains-poulet-roti-french.html"><i>Recipe courtesy of Anthony Bourdain</i></a><br />
<ul>
<li>1 whole chicken, about 4 lbs (1.8 kg), giblets reserved</li>
<li>Salt (preferably sea salt) and freshly crushed black pepper</li>
<li>1/2 lemon</li>
<li>1 onion, peeled and cut in half</li>
<li>1 sprig of fresh rosemary (do not get that dried trash anywhere near my bird!)</li>
<li>1 sprig of fresh thyme (What did I just say?)</li>
<li>2 tbsp (28 g) herb butter (see recipe at bottom of post)</li>
<li>3 tbsp (42 g) butter, softened</li>
<li>1 1/2 cup (340 ml) white wine</li>
<li>A little chopped flat parsley</li>
</ul>
The recipe is incredibly long thought not terribly complicated so just use the link shown above if you want to make this.<br />
<br />
<b>Results: </b>Yummy! But a pretty basic herb-roasted chicken.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-z-QTMe2QeXk/TwF6o0NdFWI/AAAAAAAACTA/Ibd0Iflvpkk/s1600/100_7019.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-z-QTMe2QeXk/TwF6o0NdFWI/AAAAAAAACTA/Ibd0Iflvpkk/s320/100_7019.JPG" width="240" /></a></div>
<b>Mushroom Soup</b><br />
<i>Recipe courtesy of Anthony Bourdain</i><b></b><br />
<ul>
<li>6 tablespoons butter</li>
<li>
1 onion, thinly sliced</li>
<li>
12 ounces button mushrooms, halved</li>
<li>
4 cups chicken stock</li>
<li>
1 sprig parsley</li>
<li>
2 ounces sherry</li>
<li>
salt and pepper </li>
</ul>
<h1 align="center" style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: -0.5in; margin-top: 0in; text-align: center;">
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><div style="font-family: Times,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;">In a medium saucepan, melt 2 tablespoons/28g of the butter over medium heat and add the onion. </span></span></span></div>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">
</span></span><div style="font-family: Times,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;">Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. </span></span></span></div>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">
</span></span><div style="font-family: Times,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;">Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. </span></span></span></div>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">
</span></span><div style="font-family: Times,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;">Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer </span></span></span></div>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">
</span></span><div style="font-family: Times,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;">for about an hour.</span></span></span></div>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">
</span></span><div style="font-family: Times,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></span></span></div>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">
</span></span><div style="font-family: Times,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;">After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then </span></span></span></div>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">
</span></span><div style="font-family: Times,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></span></span></div>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">
</span></span><div style="font-family: Times,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;">transfer
to the blender and carefully blend at hight speed until smooth. (Do
this in batches). When blended, return the mix to the pot, season with
salt and pepper, and bring up to a simmer again. </span></span></span></div>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">
</span></span><div style="font-family: Times,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;">Add the sherry, mix well, and serve immediately, garnished with chives, if desired.</span></span></span></div>
<div style="font-family: Times,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;"> </span></span></span></div>
<div style="font-family: Times,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;"><b>Result: </b>Delicious! I think next time I'll leave some of the soup unpureed to get the chunkiness of the mushrooms. But it was a wonderful soup. </span></span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></span></div>
</span></h1>
<br />
<a href="http://2.bp.blogspot.com/-frG4hqWFizo/TwF7gzq0-qI/AAAAAAAACTU/w7fpdEiL7lM/s1600/100_7022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-frG4hqWFizo/TwF7gzq0-qI/AAAAAAAACTU/w7fpdEiL7lM/s320/100_7022.JPG" width="240" /></a><b>Chicken Liver Paté</b><br />
<i>Recipe courtesy of Tyler Florence</i><br />
<ul>
<li>1 pound chicken livers, trimmed of any membranes or fat </li>
<li>6 tablespoons Port wine</li>
<li>14 tablespoons (1 3/4 sticks) unsalted butter</li>
<li>2 shallots, chopped</li>
<li>1 garlic clove, crushed</li>
<li>1 teaspoon chopped fresh thyme leaves, plus 1 nice-looking sprig for garnish</li>
<li>1/4 cup heavy cream</li>
<li>Kosher salt & freshly ground black pepper</li>
<li>baguette slices, toasted</li>
<li> red grapes (optional)</li>
</ul>
<ol>
<li>Rinse the livers and pat them dry. Put them in a small bowl,
pour the Port wine over them, cover & refridgerate for 2 hours.</li>
<li>Melt
3 tablespoons of the butter in a medium skillet. Add the shallots,
garlic, & chopped thyme and cook over medium-low heat, stirring
often, until softened but not brown (3-4 minutes).</li>
<li>Add the
livers, reserving the Port, and cook without browning until the livers
just change color (3-4 minutes). (Browning would toughen the exterior
of the livers & the pate would not be smooth.)</li>
<li>Add the reserved Port to the pan and simmer for 2 minutes.</li>
<li>Put
all of that in a blender and puree until smooth. Add 3 more
tablespoons of butter and process again until smooth. Now pour in the
cream and pulse just until incorporated. Season with salt & pepper.
(Note: It looks & smells horrid, but don't be alarmed! It's much
better once it's cooled!)</li>
<li>Spoon the mixture into a 3-cup
terrine or dish and smooth the surface. Refridgerate for 1 hour, or
until the pate just firms up.</li>
<li>Then, melt the remaining 8
tablespoons of butter (1 stick) and pour it over the top of the pate to
cover completely (this will seal the top & keep from discoloring).
Press the thyme sprig into the butter and chill overnight (or up to a
week).</li>
<li>Serve with toasted baguette slices & red grapes.</li>
</ol>
<b>Result: </b>Surprisingly sweet. I'm quite sure it was the the port I used. It wasn't sticky sweet but it was sweet. You don't have to eat the butter on top if you don't want to. My family thought it looked gross. Just scrape it off. I really liked this recipe! It made me feel quite fancy!<br />
<br />
Now on day two, I put paté on toasted baguette with Dijon mustard and an egg over medium. It was AMAZING!! I could also see eating this the same way with a little frisée lettuce or arugula like some recipes say. I want this for breakfast regularly now!!<br />
<div class="separator" style="clear: both; text-align: center;">
</div>Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com0tag:blogger.com,1999:blog-35248019.post-80960134522402197862011-12-31T14:02:00.000-05:002011-12-31T14:02:08.233-05:002011, Recipes 114 & 115: Streusel Pear Tart and Three-Way Ginger Snaps<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-FT2WR8cVVPg/Tv9YhcGmBKI/AAAAAAAACSI/Apy4GVyiQaU/s1600/IMG_20111124_162941.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-FT2WR8cVVPg/Tv9YhcGmBKI/AAAAAAAACSI/Apy4GVyiQaU/s320/IMG_20111124_162941.jpg" width="240" /></a></div>
<b>Streusel Pear Tart</b><br />
<a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/streusel-pear-tart"><i>Recipe courtesy of Wendy Kalen and Lori Longbotham at Every Day with Rachael Ray</i></a><span class="recipe-instructions"><span class="ingredient"></span></span><br />
<ul class="ingredients">
<li class="ingredient"><span class="name">1/2 recipe <a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dessert-recipes/perfect-piecrust">Perfect Pie Crust</a> or 1/2 pkg. (14.1-oz.) refrigerated piecrust (1 crust)</span></li>
<li class="ingredient"><span class="amount"></span><span class="name">6 firm-ripe anjou or bartlett pears (about 3 lbs.)</span></li>
<li class="ingredient"><span class="amount">3/4 cup </span><span class="name">packed light brown sugar</span></li>
<li class="ingredient"><span class="amount">1/4 cup </span><span class="name">plus 2 tbsp. flour</span></li>
<li class="ingredient"><span class="amount">3/4 tsp. </span><span class="name">apple pie spice</span></li>
<li class="ingredient"><span class="amount">1/4 tsp. </span><span class="name">salt</span></li>
<li class="ingredient"><span class="amount"></span><span class="name">4 tbsp. unsalted butter, chilled and cut into 1/4 -inch pieces</span></li>
</ul>
<span class="directions instructions">
<ol>
<li> Unroll the piecrust into a 10-inch fluted
tart pan with a removable bottom. Press the
crust against the bottom and sides of the
pan, trimming the top as needed so it is even
with the rim. Refrigerate.
</li>
<li> Position a rack in the center of the oven and
preheat to 425°. Peel, core and cut the pears
into 1/2-inch-thick slices and place in a large
bowl. In a small bowl, mix 1/2 cup brown sugar,
2 tbsp. flour, the apple pie spice and salt. Toss
the brown sugar mixture with the pears to
coat, then spoon into the prepared piecrust.
</li>
<li> In a medium bowl, stir together the remaining
1/4 cup brown sugar and 1/4 cup flour. Using a
pastry blender or your fingers, cut in the butter
until the mixture is crumbly. Sprinkle the
streusel over the pears.
</li>
<li> Place the tart on a rimmed baking sheet
and bake until the top is browned and the pears
are tender, 40 to 45 minutes. Serve warm.<br />
<br />
<b>Results: </b>Meh. The pears were a little firm for my taste. I've also found I don't like loose streusel very much. It's just a bunch of sugar on top. The crust also tasted a bit salty for some reason. I like Martha Stewart's <a href="http://www.marthastewart.com/355359/pate-brisee-make-two-9-inch-single-crust-pies-or-one-double-crust-or-lattice-crust-pie">pate brisee</a> better. Other people liked it. I thought it was just okay. I did like the impressive look of the tart, though so I will definitely be making a tart again!<br />
<br /></li>
</ol>
</span><span class="hreview-aggregate"><span class="center" style="display: block;"><span class="author"></span>
<span class="recipe-intro summary" style="display: block;">
<span style="color: #666666; display: block; font-size: 11px;"></span></span></span></span><b></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vcQ6-lcLzjM/Tv9Y0gL6dgI/AAAAAAAACSQ/057WzXGrB5I/s1600/100_6983.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-vcQ6-lcLzjM/Tv9Y0gL6dgI/AAAAAAAACSQ/057WzXGrB5I/s320/100_6983.JPG" width="240" /></a></div>
<b>Three-Way Ginger Snaps</b><br />
<i>Recipe courtesy of Nick Maligeri in "The Modern Baker"</i><br />
<br />
<div class="ingredients-section">
<ul>
<li><span class="ingredient">2 cups all-purpose flour</span></li>
<li><span class="ingredient">3 teaspoons ground ginger</span></li>
<li><span class="ingredient">2 teaspoons baking soda</span></li>
<li><span class="ingredient">1/2 teaspoon salt</span></li>
<li><span class="ingredient">12 tablespoons unsalted butter, softened</span></li>
<li><span class="ingredient">1 cup sugar, plus more for rolling the cookies before baking</span></li>
<li><span class="ingredient">1 large egg</span></li>
<li><span class="ingredient">1 tablespoon grated fresh ginger</span></li>
<li><span class="ingredient">2 tablespoons finely chopped crystallized ginger</span></li>
<li><span class="ingredient">2 tablespoons honey</span></li>
<li><span class="ingredient">2 or 3 cookie sheets or jelly-roll pans lined with parchment or foil</span></li>
</ul>
<strong>1.</strong> Set racks in the upper and lower thirds of the
oven and preheat to 325ºF. If you only have one oven rack like me, set
it in the middle of your oven.<br />
<strong>2.</strong> Mix the flour with the ground ginger, baking soda, and salt.<br />
<strong>3.</strong> Combine the butter and sugar in the bowl of an
electric mixer and beat with the paddle attachment on medium speed
until lightened, about 3 minutes. Beat in the egg and continue beating
until smooth.<br />
<strong>4.</strong> Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and paddle.<br />
<strong>5.</strong> Beat in the grated ginger, crystallized ginger and the honey. After
they are incorporated, beat in the remaining flour mixture. Remove the
bowl from the mixer and use a large rubber spatula to give a final
mixing to the dough.<br />
<strong>6.</strong> Roll 1/2 tablespoon of the dough between the
palms of your hands to make a little sphere, then roll it in a shallow
bowl of raw sugar. Place it on one of the prepared pans. Continue with the
remaining dough, keeping the subsequent cookies about 2 inches apart on
all sides. <b>Make sure these are small and spaced. They spread a lot.</b><br />
<strong>7.</strong> Bake the gingersnaps until they spread and
become deep golden, 15 to 20 minutes. After the first 10 minutes, place
the pan from the lower rack on the upper one and vice versa, turning
the pans from back to front at the same time. If you know that your
oven gives off strong bottom heat, stack the pan on the lower rack on
top of a second one for insulation. If you're working with only one
rack, just turn your pan from back to front after the first 10 minutes.<br />
<strong>8.</strong> Slide the papers off the pans to cool the
cookies. If you have only one more pan of gingersnaps to bake, readjust
one of the racks to the middle level for baking.<br />
<span class="ingredient"> </span></div>
<div class="ingredients-section">
<span class="ingredient"><b>Results: </b>Y'all. These are some of the best ginger snaps I've ever had in my whole life!!! They're so gingery and delicious! I LOVE the crystallized ginger. Everybody went nuts over them. If you store them in the freezer, you can eat them straight out of the freezer and they stay fresher longer.</span>
</div>
<b> </b>Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com2tag:blogger.com,1999:blog-35248019.post-58207945354836085032011-12-30T10:37:00.000-05:002011-12-30T10:37:01.117-05:002011, Recipe 113: Sausage Brioche Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-owZdnd3gdn0/TvyHSYmziNI/AAAAAAAACR8/_00p3jfNsdE/s1600/IMG_20111124_153953.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-owZdnd3gdn0/TvyHSYmziNI/AAAAAAAACR8/_00p3jfNsdE/s320/IMG_20111124_153953.jpg" width="240" /></a></div>
<a href="http://www.foodnetwork.com/recipes/claire-robinson/sausage-brioche-dressing-recipe/index.html"><i>Recipe courtesy of Claire Robinson</i></a><br />
<ul class="kv-ingred-list1">
<li class="ingredient">1 brioche loaf, cubed into 1-inch pieces</li>
<li class="ingredient">1 pound pork breakfast sausage (no casings)</li>
<li class="ingredient">4 celery ribs, halved lengthwise and cross cut into 1/4-inch pieces</li>
<li class="ingredient">4 cups stock</li>
<li class="ingredient">1/4 cup chopped sage leaves</li>
<li class="ingredient">Kosher salt and fresh ground black pepper </li>
</ul>
Preheat the oven to 400 degrees F.<div class="instructions">
Spread the brioche on a baking sheet and put it in the oven until lightly toasted, about 10 minutes. Set aside in a large bowl.<br />
In a large skillet over medium-high heat, add the sausage and break
it into pieces with a spoon. Cook until browned, then transfer it to
the bowl with the brioche. Add the celery to the sausage drippings and cook until softened, about 4 to 5 minutes. Put the sausage into the brioche
bowl. Stir in the stock and sage and mix until the brioche absorbs most
of the liquid. Season, to taste, with salt and pepper. Transfer the dressing to a 13 by 9-inch baking dish and cook, uncovered for 20 minutes. Cover with foil and bake until golden brown on top, another 20 to 25 minutes.<br />
<br />
<b>Results: </b> I made this for Thanksgiving and it was AMAZING!! Use brioche!! It's egg-y and fattening and delicious!!! Simple but amazing!! Did I say it was amazing?? It was amazing!! The next morning, it inspired me to create my new favorite post-holiday breakfast: dressing with a fried egg. I'm drooling right now!!<br />
</div>Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com0tag:blogger.com,1999:blog-35248019.post-15328716890011245192011-12-29T10:19:00.000-05:002011-12-29T10:19:13.273-05:002011, Recipes 110-112: Casseroles and Such: Cabbage Casserole, Stuffed Shells and Stuffed Mexican Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-SqxdUWn9YjM/Tvx3MWqlFxI/AAAAAAAACRg/gd9fW_hgAb8/s1600/100_6971.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-SqxdUWn9YjM/Tvx3MWqlFxI/AAAAAAAACRg/gd9fW_hgAb8/s320/100_6971.JPG" width="240" /></a></div>
<b>Cabbage Casserole</b><br />
<i>*Combination of several recipes</i><br />
<ul>
<li class="ingredient">1 small head cabbage, shredded</li>
<li class="ingredient">1 teaspoon olive oil </li>
<li class="ingredient">1 chopped onion</li>
<li class="ingredient">3 cloves garlic, minced </li>
<li class="ingredient">1.5 pounds lean ground beef </li>
<li class="ingredient">1 teaspoon salt</li>
<li class="ingredient">1 teaspoon thyme</li>
<li class="ingredient">1 teaspoon crushed red pepper</li>
<li class="ingredient">1 teaspoon oregano</li>
<li class="ingredient">1 (16 oz.) can tomatoes </li>
</ul>
<span class="plaincharacterwrap break">Cook the cabbage in
boiling salted water until crisp-tender. DO NOT OVERCOOK. It will continue to cook in the oven and you want your cabbage to be a little firm. Meanwhile, in a saucepan, saute
the onion in olive oil over medium heat until onion is translucent. Add ground beef and spices and brown. Drain. Drain cabbage and place half in a greased 2-1/2-qt.
baking dish. Top with half of the ground beef, add half of the tomatoes. Repeat layers. Bake, uncovered, at 350 degrees F for 30
minutes or until the cabbage is tender. </span><br />
<br />
<span class="plaincharacterwrap break"><b>Results: </b>Quite yummy! Rashan is alternately scared of cabbage because of bad experiences as a kid but he liked this, too. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-7CiD3iZ5iq4/Tvx3pmDHH9I/AAAAAAAACRo/QhwKJ4JJ4zY/s1600/100_6965.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-7CiD3iZ5iq4/Tvx3pmDHH9I/AAAAAAAACRo/QhwKJ4JJ4zY/s320/100_6965.JPG" width="240" /></a></div>
<b>Stuffed Shells</b><br />
<a href="http://allrecipes.com/recipe/stuffed-shells-i/"><i>Recipe courtesy of Allrecipes.com</i></a><br />
<ul>
<li class="plaincharacterwrap ingredient">
1 (16 ounce) package jumbo pasta shells</li>
<li class="plaincharacterwrap ingredient">
4 cups large curd cottage cheese</li>
<li class="plaincharacterwrap ingredient">
12 ounces mozzarella cheese, shredded</li>
<li class="plaincharacterwrap ingredient">
1/2 cup grated Parmesan cheese</li>
<li class="plaincharacterwrap ingredient">
2 eggs, lightly beaten</li>
<li class="plaincharacterwrap ingredient">
1 pinch garlic powder</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon dried oregano</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon dried parsley</li>
<li class="plaincharacterwrap ingredient">8 ounces sliced fresh mushrooms </li>
<li class="plaincharacterwrap ingredient">
1 (26 ounce) jar spaghetti sauce</li>
<li class="plaincharacterwrap ingredient">
1/4 cup grated Parmesan cheese </li>
</ul>
<div class="directions" style="margin-top: 10px;">
<ol>
<li><span class="plaincharacterwrap break">
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
</span></li>
<li><span class="plaincharacterwrap break">
Blend cottage cheese, mozzarella cheese, 1/2
cup Parmesan cheese, eggs, mushrooms and garlic powder in a food processer. Rub the dried herbs in
the palms of your hands to pulverize them, and stir into the cheese
mixture. Stuff mixture into the shells using a ziploc bag with a corner snipped off.
</span></li>
<li><span class="plaincharacterwrap break">
Spread 1/3 of spaghetti sauce in the bottom of a 15 x
10 inch pan. Place shells open side up, and close together in pan.
Spread remaining sauce over top, and sprinkle with remaining 1/4 cup
Parmesan cheese.
</span></li>
<li><span class="plaincharacterwrap break">
Bake at 350 degrees F (175 degrees C) for 25 to 35
minutes, or until bubbly. Let stand 10 minutes before serving. </span></li>
</ol>
<span class="plaincharacterwrap break"><b>Results: </b>I made this recipe because Rashan requested it and hated every minute. I found it overly time consuming for the result. Some of my shells broke so I ended up just mixing it all together like a casserole. I think this also needed another flavor. Maybe spinach or meat. </span>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--mW7giTWetg/Tvx4B2VpomI/AAAAAAAACRw/1Dfx-rNQHW0/s1600/100_7010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/--mW7giTWetg/Tvx4B2VpomI/AAAAAAAACRw/1Dfx-rNQHW0/s320/100_7010.JPG" width="213" /></a></div>
<b>Stuffed Mexican Shells</b><br />
<a href="http://allrecipes.com/Recipe/stuffed-mexican-peppers/detail.aspx"><i>Recipe courtesy of Jasgirl at Allrecipes.com with a few modifications</i><b> </b></a><br />
<ul>
<li class="plaincharacterwrap ingredient">
1 pound ground beef</li>
<li class="plaincharacterwrap ingredient">1 1/2 teaspoons cumin</li>
<li class="plaincharacterwrap ingredient">
2 teaspoons chili powder</li>
<li class="plaincharacterwrap ingredient">
1/4 teaspoon salt</li>
<li class="plaincharacterwrap ingredient">
1/2 teaspoon garlic salt</li>
<li class="plaincharacterwrap ingredient">
1/2 teaspoon ground black pepper</li>
<li class="plaincharacterwrap ingredient">1/2 cup cooked rice </li>
<li class="plaincharacterwrap ingredient">1 (14 ounce) can diced fire-roasted tomatoes, divided</li>
<li class="plaincharacterwrap ingredient"> 4 large poblano peppers</li>
<li class="plaincharacterwrap ingredient"> 2 cups shredded Mexican cheese </li>
</ul>
<div style="border-top: 1px #ccc dotted; margin-top: 20px; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<ol>
<li><span class="plaincharacterwrap break">
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
</span></li>
<li><span class="plaincharacterwrap break">
Brown ground beef over medium
heat with spices, breaking it apart into crumbles as it cooks,
about 8 minutes. Drain excess fat. Stir in the cooked rice and 1/2 of the tomatoes; mix until thoroughly combined. Bring to a boil, reduce
heat to low, and simmer 20 minutes. Mix in half of the cheese. </span></li>
<li><span class="plaincharacterwrap break">
Meanwhile, cut the poblanos in half lengthwise. Remove stems, membranes, cores, and seeds. Place a steamer insert
into a large saucepan, and fill with water to just below the bottom of
the steamer. Cover, and bring the water to a boil over high heat. Place
the peppers into the steamer insert, cover the pan, and steam until just
tender, 5 to 7 minutes.
</span></li>
<li><span class="plaincharacterwrap break">
Place the steamed peppers into the prepared baking
dish, and fill lightly with the meat filling. Spoon the
remaining tomatoes over the peppers and cheese. Cover with
aluminum foil.
</span></li>
<li><span class="plaincharacterwrap break">
Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes. </span></li>
</ol>
<span class="plaincharacterwrap break"><b>Result: </b>Delicious! I might make a casserole-type version of this one again tonight! </span>
</div>Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com0tag:blogger.com,1999:blog-35248019.post-24879763814237803192011-12-23T08:35:00.001-05:002011-12-29T09:18:11.151-05:002011, Recipe 107-109: Vegan Black & White Bean Soup, Black Salt Asparagus, Chipotle-Smashed Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-uRcPX1spqJ8/TvR-0Zuh0pI/AAAAAAAACQE/W34a7sbNDe4/s1600/100_6957.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-uRcPX1spqJ8/TvR-0Zuh0pI/AAAAAAAACQE/W34a7sbNDe4/s320/100_6957.JPG" width="320" /></a></div>
Since I'm quite behind, I'll do a bunch of sides in one post. You could use these for a weeknight meal or holiday meals. I think you'll like them!<br />
<br />
<b>Vegan Black and White Bean Soup</b><br />
<a href="http://allrecipes.com/recipe/vegan-black-and-white-bean-soup/"><i>Recipe courtesy of Allrecipes.com</i></a><br />
<ul>
<li class="plaincharacterwrap ingredient">
1 tablespoon olive oil</li>
<li class="plaincharacterwrap ingredient">
1 onion, chopped</li>
<li class="plaincharacterwrap ingredient">
1 celery rib, chopped</li>
<li class="plaincharacterwrap ingredient">
1 tablespoon crushed garlic</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon thyme</li>
<li class="plaincharacterwrap ingredient">
1 (14.5 ounce) can black beans, drained</li>
<li class="plaincharacterwrap ingredient">
8 cups vegetable broth, divided</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon ground cumin</li>
<li class="plaincharacterwrap ingredient">
1 (14.5 ounce) can white beans, drained</li>
<li class="plaincharacterwrap ingredient">
1/2 teaspoon dried sage</li>
</ul>
<div style="border-top: 1px #ccc dotted; margin-top: 20px; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<span class="plaincharacterwrap break">Heat the oil in a large stock pot over medium heat.
Cook the onion, celery, garlic, and thyme together in the hot oil until
the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups
vegetable broth, and the cumin to the pot; mix to combine. Stir the
white beans, the remaining vegetable broth, and the sage into the
mixture; bring to a gentle boil and simmer 30 minutes. </span><br />
<br />
<span class="plaincharacterwrap break"><b>Results: </b>Very yummy! I would suggest adding a teaspoon of celery salt. Here's a secret... my version wasn't vegan... ore even vegetarian. I don't like vegetable broth (barely glorified water) so I used chicken broth.</span></div>
<i> </i><b> </b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-hpE37ejeGyc/TvR_JkOmwuI/AAAAAAAACQM/rkppBACHuds/s1600/100_6961.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-hpE37ejeGyc/TvR_JkOmwuI/AAAAAAAACQM/rkppBACHuds/s320/100_6961.JPG" width="240" /></a></div>
<b>Black Salt Asparagus</b><br />
<a href="http://allrecipes.com/Recipe/black-salt-asparagus/detail.aspx"><i>Recipe courtesy of Allrecipes.com</i></a><b></b><br />
<ul>
<li class="plaincharacterwrap ingredient">
1 bunch fresh asparagus, rinsed and trimmed</li>
<li class="plaincharacterwrap ingredient">
3 tablespoons olive oil</li>
<li class="plaincharacterwrap ingredient">
1 tablespoon black sea salt, or to taste</li>
</ul>
<div style="border-top: 1px #ccc dotted; margin-top: 20px; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<span class="plaincharacterwrap break">
Preheat the oven broiler. Set the oven rack about 6 inches from the broiler.
</span><br />
<span class="plaincharacterwrap break">
Place the asparagus spears on a baking sheet, and drizzle with olive oil. Sprinkle with black sea salt.
</span><br />
<span class="plaincharacterwrap break">
Broil the asparagus until tender and starting to brown, 6 to 10 minutes. </span></div>
<div class="directions" style="margin-top: 10px;">
<span class="plaincharacterwrap break"><b>Results: </b>I got some black lava salt for our wedding. Loooooooved this recipe! So yummy! Rashan said the black salt tastes exactly like regular salt. I think it's saltier so there!</span></div>
<div class="directions" style="margin-top: 10px;">
<span class="plaincharacterwrap break"> </span>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-TvsTGMB5Q78/TvR_kOmzHVI/AAAAAAAACQU/GwQCegMSQJU/s1600/100_6967.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-TvsTGMB5Q78/TvR_kOmzHVI/AAAAAAAACQU/GwQCegMSQJU/s320/100_6967.JPG" width="240" /></a></div>
<br />
<b>Chipotle-Smashed Sweet Potatoes</b><br />
<a href="http://www.foodnetwork.com/recipes/alton-brown/chipotle-smashed-sweet-potatoes-recipe/index.html"><i>Recipe courtesy of Alton Brown</i></a><br />
<ul class="kv-ingred-list1">
<li class="ingredient">2 large sweet potatoes, peeled and cubed</li>
<li class="ingredient">2 tablespoons unsalted butter</li>
<li class="ingredient">1 whole canned chipotle pepper in adobo sauce, chopped</li>
<li class="ingredient">1 teaspoon adobo sauce from can of peppers</li>
<li class="ingredient">1/2 teaspoon salt</li>
</ul>
<div class="instructions">
<div class="instruction">
Put cubed potatoes into steamer basket and
place steamer into a large pot of simmering water that is no closer than
2 inches from the bottom of basket. Allow to steam for 20 minutes or
until the potatoes are fork tender. Add butter to potatoes and mash with
potato masher. Add peppers, sauce, and salt and continue mashing to
combine. Serve immediately. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
<b>Results: </b>I now know if I didn't like this recipe, there's no hope for me and sweet potatoes as a side dish. Rashan loved it. I did not. Blech. But that's no fault of the recipe. </div>
</div>Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com2tag:blogger.com,1999:blog-35248019.post-82587663022478137472011-12-07T08:00:00.000-05:002011-12-07T08:00:07.928-05:002011, Recipe 106: Sausage and Potato Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOF5RFa7UPhtDd2cemL2FBX6da7hl3rbM1CBBAAHvl2OgXZCPk6c6VBnTSfuVWkS28FU8BdWedo6xDfFt4sdhkxJVVe1vCoMfF2tl3Y8QfJNigXrVn6a2GCz-u-B2XGQ9t6sCrg/s1600/100_6938.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/AVvXsEgrOF5RFa7UPhtDd2cemL2FBX6da7hl3rbM1CBBAAHvl2OgXZCPk6c6VBnTSfuVWkS28FU8BdWedo6xDfFt4sdhkxJVVe1vCoMfF2tl3Y8QfJNigXrVn6a2GCz-u-B2XGQ9t6sCrg/s320/100_6938.JPG" width="240" /></a></div>
<a href="http://www.cooks.com/rec/doc/0,168,156168-254203,00.html"><i>Recipe courtesy of Cooks.com</i></a><br />
<br />
<div style="color: black; padding-left: 20px;">
<span class="ingredient">1 lb. pork sausage meat</span><br /><span class="ingredient">3 c. cubed raw potatoes</span><br /><span class="ingredient">3 tbsp. flour</span><br /><span class="ingredient">2 1/2 c. milk</span><br /><span class="ingredient">1 c. shredded Cheddar cheese</span><br /><span class="ingredient">Paprika</span></div>
<div style="color: black; padding-left: 20px;">
<span class="ingredient"> </span></div>
<div class="instructions" style="color: black;">
Fry sausage in a large skillet, use a large spoon or fork to break up and stir the meat while it cooks.</div>
<div class="instructions" style="color: black;">
<br />
As
soon as all pink color is gone, push meat to one side and brown potato
cubes slightly in the sausage drippings. Stir potatoes and sausage
together, sprinkle flour over mixture. Stir until flour is absorbed by
the fat. Add milk to cook and stir until thickened slightly.<br />
<br />
Pour
mixture into a 2 quart casserole. Sprinkle cheese and paprika over the
top, cover and bake in 350 degree oven for 30 minutes. Uncover and bake
15 minutes more or until potatoes are tender.<br />
<br />
<b>Results: </b>I drained the sausage and reserved a little of the fat to fry the potatoes in. I wanted something simple but I thought this was just okay. I've become more accustomed to more complex flavors. This fell quite flat. Typical of recipes from this site. </div>Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com2tag:blogger.com,1999:blog-35248019.post-87698614217012188472011-11-09T19:02:00.002-05:002011-11-09T19:02:55.504-05:00Thanksgiving Menu 2011It's that time again! As a confident cook, this is one of my favorite times of year! I get to try at least 5 of the recipes I've been hoarding for the rest of the year! Who am I kidding? At least 7. <a href="http://jameil.blogspot.com/2010/11/thanksgiving-meal-planner.html">Last year</a> (that list didn't include the shrimp bisque I ended up making) I made <a href="http://therecorddish.blogspot.com/2010/12/thanksgiving-meats-herb-roasted-turkey.html">one of the best turkeys I've EVER had</a>. And I don't even like turkey! This year we'll be at my mother-in-law's house so I won't need to do the meat. They have some favorites and I have free reign to make whatever I want.<br />
<br />
<b>Meat </b><br />
<i>Rashan & I had </i><i>fried oysters</i><i> our first Thanksgiving together at his mom's
house & now we require them at all holiday gatherings!!!</i><b></b><br />
Turkey, ham, fried oysters <br /> <br /> <b>Soup & Appetizers</b><br />
<i>My family didn't eat soup for holiday meals traditionally but with in
subscribing to food magazines for years, I now consider them a staple!
For meals at my mother-in-law's, Tyler's ultimate french onion soup is
required!</i><b> </b><b><br /></b><br />
<a href="http://therecorddish.blogspot.com/2010/12/holiday-eats-roasted-carrot-parsnips.html">French onion soup</a>, chicken liver paté (me/Tyler Florence), marinated chickpeas (me/Tyler Florence), <a href="http://www.foodnetwork.com/recipes/tyler-florence/marinated-olives-with-rosemary-red-chili-orange-and-paprika-recipe/index.html">olives with rosemary & orange</a> (me/Tyler Florence)<br />
<br />
<b>Sides </b><br />
<i>The most important thing about Thanksgiving?? Maybe... Meat is required, but Thanksgiving would be worthless without a plethora of sides. I knew I wanted to try a dressing even though they use stuffing. My sister-in-law makes a fabulous mac & cheese so she'll be doing that. And grandma's mac & cheese is a staple at their holiday suppers. Without it, there would be mass revolt!</i><br />
Stuffing, <a href="http://www.foodnetwork.com/recipes/claire-robinson/sausage-brioche-dressing-recipe/index.html">sausage brioche dressing</a> (me), french-style
green beans, squash casserole (sis-in-law),
cranberry sauce, goose fat smashed potatoes (me/Rachael Ray), mac & cheese
(grandma), sweet potatoes (mom-in-law)<br /> <b><br /> Bread</b><br />
<i>I'm not a bread person unless it's in dressing or laden with butter (brioche or croissants)... I doubt I'll even touch these. No one requested cornbread.</i> <br />
Crescent rolls<br /> <br /> <b>Dessert</b><br />
<i>I'm making a tart mostly because I've had a tart pan for almost a year and never used it! I'm also considering a <a href="http://www.tasteofhome.com/Recipes/Pumpkin-Custard">pumpkin custard</a> and a <a href="http://www.foodnetwork.com/recipes/tyler-florence/chocolate-mousse-recipe/index.html">chocolate mousse</a> since they love all things chocolate!</i><b> </b><br />
<a href="http://allrecipes.com/Recipe/triple-the-ginger-cookies/detail.aspx">Triple the Ginger snaps</a> (me), <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/streusel-pear-tart">streusel pear tart</a> (me), sweet potato pie (sister-in-law)Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com6tag:blogger.com,1999:blog-35248019.post-60561435793838979902011-11-05T18:54:00.000-05:002011-12-06T04:08:12.274-05:00Slow Cooker Chicken with Brown Rice & Tomatoes and Sauteed BroccoliniI've started doing a lot of riffs on existing recipes. Here are a few of those takes.<br />
<br />
<span style="font-size: large;"><b>Slow Cooker Chicken with Thyme & Rosemary</b></span><br />
<span style="font-size: large;"><span style="font-size: small;"><i><a href="http://www.blogger.com/goog_2110015151">Based on</a><a href="http://www.blogger.com/goog_2110015151"> </a><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/slow-cooked-chicken-recipe/index.html">this recipe from Emeril Lagasse</a></i></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrthnB9t21-Iz0rd4zycLj-Alg7lvmhFxW2lEPUgrnFpyzCjoFZz5N9I8fW3HYvdSanrLFnAzL_bO7taYpoTK9d5kw-VrBTZkq8gMfNihye-n9bQLmpxmhp3QPfVwgUCXc5gfcXg/s1600/100_6937.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/AVvXsEgrthnB9t21-Iz0rd4zycLj-Alg7lvmhFxW2lEPUgrnFpyzCjoFZz5N9I8fW3HYvdSanrLFnAzL_bO7taYpoTK9d5kw-VrBTZkq8gMfNihye-n9bQLmpxmhp3QPfVwgUCXc5gfcXg/s320/100_6937.JPG" width="240" /></a></div>
<ul class="kv-ingred-list1">
<li class="ingredient">3 chicken leg quarters, cut into thighs and legs</li>
<li class="ingredient">Kosher salt
</li>
<li class="ingredient">Cracked white pepper
</li>
<li class="ingredient">1/2 cup diced onion
</li>
<li class="ingredient">4 cloves garlic, peeled and smashed
</li>
<li class="ingredient">3 sprigs fresh thyme </li>
<li class="ingredient">3 small sprigs fresh rosemary </li>
<li class="ingredient">1 lemon, juiced </li>
<li class="ingredient">1/2 cup chicken broth </li>
<li class="ingredient">1 teaspoon butter</li>
<li class="ingredient">1 teaspoon flour</li>
</ul>
Season the chicken liberally with salt and pepper. Heat oil in a skillet over medium-high heat. Cook well until well-browned on all sides. Place in a slow cooker. Scatter the onions, garlic, thyme, rosemary, lemon juice and broth over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 4 hours, undisturbed.<br />
<br />
Remove the chicken from the slow cooker, and pour the
juices into a 2-cup heatproof container. Melt the butter over medium heat in a small saucepan. Whisk in flour. Cook until lightly browned. Add broth. Cook until thickened, season with salt and pepper,
and continue to cook an additional 4 to 5 minutes. Serve chicken with the thickened pan juices ladled over the top. <br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><b>Results:</b><i><b> </b></i>Wonderful! Fall off the bone chicken!</span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><i> </i></span></span><br />
<span style="font-size: large;"><b> </b></span><br />
<span style="font-size: large;"><b>Brown Rice, Tomatoes & Thyme</b></span><br />
<a href="http://www.foodnetwork.com/recipes/ina-garten/brown-rice-tomatoes-and-basil-recipe/index.html"><i>Recipe courtesy of Ina Garten</i></a><br />
<ul class="kv-ingred-list1">
<li class="ingredient">1 cup Texmati brown rice</li>
<li class="ingredient">2 teaspoons kosher salt, divided</li>
<li class="ingredient">1/4 cup Champagne or rice wine vinegar <i>(I used sherry vinegar)</i></li>
<li class="ingredient">2 teaspoons sugar <i>(I just used 1 teaspoon)</i></li>
<li class="ingredient">1 tablespoon good olive oil</li>
<li class="ingredient">Freshly ground black pepper</li>
<li class="ingredient">1 pound ripe tomatoes, large-diced <i>(I found 1 lb. to be way too much tomato)</i></li>
<li class="ingredient">1 cup packed basil leaves (1 large bunch), chopped <i>(I subbed thyme)</i></li>
</ul>
<div class="instruction">
Bring 2 1/4 cups water to a boil and add the
rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for
30 to 40 minutes, until the rice is tender and all the water is
absorbed. Transfer the rice to a bowl.</div>
<div class="instruction">
<br /></div>
Whisk together the vinegar, sugar, olive oil,
remaining teaspoon of salt, and a pinch of pepper. Pour over the rice.
Add the tomatoes and basil. Mix well and check the seasonings. Serve at
room temperature.<br />
<br />
<b>Results: </b>Delicious!<br />
<br />
<b><span style="font-size: large;">Sauteed Broccolini</span></b><br />
<a href="http://www.foodnetwork.com/recipes/ina-garten/sauteed-broccolini-recipe/index.html"><i>Recipe courtesy of Ina Garten</i></a><br />
<ul class="kv-ingred-list1">
<li class="ingredient">1 bunch broccolini</li>
<li class="ingredient">Kosher salt</li>
<li class="ingredient">2 tablespoons unsalted butter</li>
<li class="ingredient">1/2 lemon, zested</li>
<li class="ingredient">1 teaspoon minced garlic</li>
<li class="ingredient">1 tablespoon lemon juice</li>
<li class="ingredient">1/4 teaspoon freshly ground black pepper</li>
</ul>
<div class="instruction">
Blanch the broccolini in a large pot of
boiling salted water for 2 minutes. Drain immediately and immerse in a
bowl of ice water.</div>
Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini
and add it to the garlic mixture and heat for 2 minutes. Add the lemon
juice, 1/2 teaspoon salt and the pepper, and toss well before serving.<br />
<br />
<b>Results: </b>Very good! Bizarrely it was my first time blanching anything?? What's wrong w/me? IDK.Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com4tag:blogger.com,1999:blog-35248019.post-37674292383539039242011-11-03T20:11:00.000-05:002011-11-03T20:11:00.150-05:00Buffalo Blue Cheese Chicken Sausage Burgers with Cilantro Raita<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkFyZ7EdolIjXgcJ1K5wXplYhc77XPTvEruTQY-N82mALs_j3lJcF2Xwz_NZED2LD5U6zmHttbsSbAEKU_aSPdkcqvbaBOiRkPeVqA5NdRpQFn-vOZmoAxpZkNTl3b2biRjG1YA/s1600/100_6927.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/AVvXsEjPkFyZ7EdolIjXgcJ1K5wXplYhc77XPTvEruTQY-N82mALs_j3lJcF2Xwz_NZED2LD5U6zmHttbsSbAEKU_aSPdkcqvbaBOiRkPeVqA5NdRpQFn-vOZmoAxpZkNTl3b2biRjG1YA/s320/100_6927.JPG" width="213" /></a></div>
This recipe, like most of the recipes I create, started with a sale. Fresh Market had its chicken sausage half off with some pretty amazing-sounding flavors so I took advantage! I knew the buffalo chicken would need something cooling. A regular blue cheese dressing was out because it was already in the burger. I LOVE raita and had all of the ingredients for it on hand. Match made in heaven!<b> </b><br />
<br />
<b>Raita</b><br />
<div>
<br />
<li class="ingredient">1/2 medium cucumber</li>
<li class="ingredient">2 teaspoons ground cumin, dry toasted </li>
<li class="ingredient">1 cup plain yogurt</li>
<li class="ingredient">1 clove garlic, peeled and minced</li>
<li class="ingredient">2 tablespoons fresh cilantro, chopped</li>
<li class="ingredient">Juice of 1/2 lemon </li>
<li class="ingredient">2 teaspoons salt</li>
<li class="ingredient">1 teaspoon ground black pepper</li>
</div>
<br />
<b>Burger </b><br />
<br />
<ul>
<li>1 1/2 lbs. buffalo blue cheese chicken sausage, removed from casing</li>
<li>1/2 small onion, diced</li>
<li>2 tbsp. Frank's Red Hot Sauce (optional)</li>
<li>One tomato, sliced</li>
<li>4 buns, toasted</li>
</ul>
<b>Yields: 4 burgers</b><br />
<br />
<ol>
<li>Combine raita ingredients. Cover and set in the refrigerator.</li>
<li>Combine chicken sausage, onion and if using, hot sauce. Score with the side of your hand to make four evenly-sized burgers. Make them a little flatter than you would for a beef burger because they will plump a bit.</li>
<li>Cook in a skillet between medium and medium high heat for about 4 minutes on each side until browned and cooked through.</li>
<li>Drain burger. Place on bottom bun, top with raita, tomato and top bun. If you have lettuce, add that, too.</li>
</ol>
<b>Results: </b>This burger had just the right amount of spice for me. I like medium spicy... hot enough to make your nose run a little but not enough to make your eyes water. But Rashan could have had it much spicier. We both loved it! I served it with a side of blue corn tortilla chips that we dipped into the excess raita. This is a quick and easy meal that would also be great for cookouts with people avoiding beef or pork.Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com2tag:blogger.com,1999:blog-35248019.post-39270805679517455632011-11-02T13:00:00.000-05:002011-11-02T13:00:01.697-05:002011, Recipe 105: Pepper Crusted Salmon with Creamy Chickpea Vinaigrette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XYePnwZAkjrVBoihhk3ppKc0zE4-i4GNyqUB7e3eYO3iIh08RPFJiaH4VWR4oGoJS8m8cG11GHCl3dy3ZSzv_bcYMvHR3PVnSCshTbDWFNPL3c2MwriufBUulh4K2-C9FTlyTw/s1600/100_6894.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/AVvXsEj4XYePnwZAkjrVBoihhk3ppKc0zE4-i4GNyqUB7e3eYO3iIh08RPFJiaH4VWR4oGoJS8m8cG11GHCl3dy3ZSzv_bcYMvHR3PVnSCshTbDWFNPL3c2MwriufBUulh4K2-C9FTlyTw/s320/100_6894.JPG" width="240" /></a></div>
<i>Recipe courtesy of Tyler Florence</i> <br /><ul>
<li>1 lb. salmon fillet</li>
<li>2 T. ground coriander</li>
<li>1 T. ground black pepper</li>
<li>2 T. olive oil</li>
<li>Salt and pepper</li>
<li>1 15 oz. can of chickpeas, with liquid</li>
<li>1/4 c. olive oil</li>
<li>juice from 1 lemon</li>
<li>1 T. cumin</li>
<li>1 tsp. paprika</li>
<li>Salt and pepper</li>
<li>Spinach, dill and mint</li>
<li>lemon wedges for garnishing </li>
</ul>
Mix together the coriander and ground pepper, and spread it in an
even layer on a plate. Dredge both sides of the salmon in the pepper
mixture, so it’s nice and well coated, and then sprinkle a bit with salt
and pepper.<br />
<br />
Dump the can of chickpeas, with their liquid, into a mixing bowl. Add
the olive oil, lemon juice, cumin, paprika, and a bit of salt and
pepper, and mix it all up together. Put about half of the chickpea
mixture into a food processor or blender, and blend it until it’s nice
and creamy, then add it back with the rest of the chickpeas and stir together.<br />
<br />
Combine spinach, dill & mint and pile on the side of plate. Plate chickpeas and vinaigrette. Top with salmon.<br />
<br /><b>Results: </b>So good! This was definitely one of my favorite recent recipes. It's very quick, very easy and very delicious. That crust impressed both of us! The dumping the chickpeas w/their liquid stumped me. I mean I guess. It didn't harm the flavor but I'm so used to rinsing my canned beans that I was confused. And this actually makes a delicious salad as well. Y'all know I don't like mint so I didn't use that.Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com2tag:blogger.com,1999:blog-35248019.post-91166683143951711222011-11-01T12:30:00.000-05:002011-11-01T12:30:00.361-05:002011, Recipe 104: Sky High Cranberry Apple Pie<i>Recipe courtesy of Martha Stewart</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AC0C82d3HYs8uiFURk8lKn1TTxPXp7yijcsVOq5d5xJUmsMx8UxDx6AOcb5S7WEpPfx0bGDWx9-TXljzpfEIcQs_RQiWT408bOIPXBDocFNph22rC6dZ48Zjr2xqcdNm83CmuQ/s1600/100_6857.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AC0C82d3HYs8uiFURk8lKn1TTxPXp7yijcsVOq5d5xJUmsMx8UxDx6AOcb5S7WEpPfx0bGDWx9-TXljzpfEIcQs_RQiWT408bOIPXBDocFNph22rC6dZ48Zjr2xqcdNm83CmuQ/s320/100_6857.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aerial pie vie<i>w</i></td></tr>
</tbody></table>
<br />
This recipe came from the November 2011 issue of <i>Martha Stewart Living </i>(and isn't online yet). It's an apple pie that calls for FIVE POUNDS of apples. Whoa. I used four pounds and I really can't see how an additional pound would make my pie as high as hers. Her pie was crazy. I made her <a href="http://www.marthastewart.com/856573/basic-pie-dough-apple-pie">basic pie crust</a><i>. </i>It wasn't my first crust but it was my first in a food processor and that makes the process (tee hee) even easier! I loved it! I was told this was the best crust one of my people had ever tasted. I like sweeter crusts so I'd probably add more than a tablespoon of sugar.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dDRY_XfBDwCElIQyIRGxN7Q9OC9GtJ7837DJxbIK8NBC5M2IvFajavZfvQX_BCrpwheZkqZ-bkFnFDUOoYQQpXZCGf4Sv6jPCvn6O-QtFwgq4wNFEhl1rmud5kZgReSKp64duQ/s1600/100_6859.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dDRY_XfBDwCElIQyIRGxN7Q9OC9GtJ7837DJxbIK8NBC5M2IvFajavZfvQX_BCrpwheZkqZ-bkFnFDUOoYQQpXZCGf4Sv6jPCvn6O-QtFwgq4wNFEhl1rmud5kZgReSKp64duQ/s320/100_6859.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Side pie view</td></tr>
</tbody></table>
My biggest issue with this pie is it takes almost three and a half hours what with resting the crust twice, the pie once and cooking the pie for over an hour and a half. It's ridiculous and smells torturously delicious.<i> </i>But the combo of cranberries and apples in a pie was a hit at the October party! Plus it's beautiful! I was supposed to use sanding sugar but I used turbinado which created the black speckles.Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com0tag:blogger.com,1999:blog-35248019.post-82396647233766044782011-10-31T12:00:00.000-05:002011-10-31T12:00:01.089-05:002011, Recipe 103: Bulgur and Kale Casserole with Yogurt Topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiUw78_LfPoX5Lp7cUt49AHAfq4VS145gDf2LLoDkZmUWrOVuY_XORIykJ2c03phutoQOsVldqABxpndTa7S4KaBc3M2iyuNp5P4lCWVkSQcabDrB5bZsQctFz-K4KxG8ZDFrbg/s1600/100_6835.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/AVvXsEjtiUw78_LfPoX5Lp7cUt49AHAfq4VS145gDf2LLoDkZmUWrOVuY_XORIykJ2c03phutoQOsVldqABxpndTa7S4KaBc3M2iyuNp5P4lCWVkSQcabDrB5bZsQctFz-K4KxG8ZDFrbg/s320/100_6835.JPG" width="213" /></a></div>
<a href="http://www.nytimes.com/2011/10/11/health/nutrition/11recipehealth.html?_r=1&ref=nutrition"><i>Recipe courtesy of the New York Times</i></a><br />
<br />
For the tomato sauce: <br />
1 tablespoon extra virgin olive oil <br />
1 small or 1/2 medium onion, chopped <br />
2 to 4 garlic cloves (to taste) <br />
2 pounds fresh tomatoes, quartered if you have a food mill, peeled,
seeded and chopped if you don’t, or 1 (28-ounce) can chopped tomatoes,
with juice, or crushed tomatoes in purée <br />
Salt and freshly ground pepper <br />
1/2 teaspoon sugar <br />
1/4 teaspoon ground cinnamon <br />
1/2 teaspoon sweet paprika <br />
1/4 teaspoon ground allspice<br />
<br />
For the gratin: <br />
1 pound kale, stemmed and washed, or a 10-ounce bag of stemmed, washed kale <br />
1 tablespoon extra virgin olive oil <br />
1 garlic clove, minced <br />
Salt and freshly ground pepper <br />
1 cup coarse bulgur (No. 3), <a href="http://www.nytimes.com/2010/02/08/health/nutrition/08recipehealth.html?ref=bulgur">cooked</a> <br />
1/4 cup finely chopped fresh dill <br />
2 ounces (approximately 1/2 cup) freshly grated Parmesan <br />
3 eggs <br />
1 cup thick plain low-fat yogurt <br />
Salt, pepper and paprika to taste<br />
<br />
<strong>1.</strong> Make the tomato sauce. Heat the olive oil in a
large, heavy skillet over medium heat and add the onion. Cook, stirring,
until tender, about 5 minutes, and add the garlic. Cook, stirring,
until fragrant, about a minute, and add the tomatoes, salt to taste,
pepper, sugar, cinnamon, paprika and allspice. Turn the heat up to
medium-high and cook until the tomatoes are bubbling. Stir together,
turn the heat back to medium-low, partly cover and cook, stirring often,
until the tomatoes have cooked down and the sauce is thick and
fragrant, 25 to 30 minutes. Taste and adjust seasoning. Remove from the
heat. If your sauce is chunky, put through a food mill or pulse in a
food processor fitted with the steel blade. Set aside. <br />
<strong>2.</strong> Meanwhile, blanch the kale in salted boiling water
for 4 minutes or steam for 5 to 8 minutes, until tender. Rinse with cold
water and squeeze dry. Chop fine (you can do this by pulsing in a food
processor fitted with the steel blade.) <br />
<strong>3.</strong> Heat the olive oil over medium heat in a large,
heavy skillet and add the garlic. When it begins to smell fragrant, in
about 30 seconds, stir in the chopped kale. Toss together and season to
taste with salt and freshly ground pepper. Stir in the bulgur and dill,
combine well and remove from the heat. <br />
<strong>4.</strong> Preheat the oven to 350 degrees Fahrenheit. Oil a
3-quart baking or gratin dish. Spoon a small amount of tomato sauce on
the bottom of the dish, and spoon in the bulgur and kale. Spread in an
even layer. Sprinkle 2 tablespoons of the Parmesan on top and cover with
the remaining tomato sauce, spread in an even layer. <br />
<strong>5.</strong> Beat together the eggs, yogurt and 2 tablespoons of
the remaining Parmesan. Season with salt, pepper and paprika. Spoon over
the tomato sauce and spread in an even layer. Sprinkle the remaining
Parmesan on top. Place in the oven and bake 30 to 35 minutes, until
golden. Remove from the heat and let sit for 10 minutes or longer before
serving. <br />
<strong>Yield:</strong> Serves 6 to 8 <br />
<strong>Advance preparation:</strong> All of the elements of this
casserole will keep for 2 to 3 days in the refrigerator, as will the
assembled casserole, without the egg-yogurt topping. Make the topping
right before baking. The casserole can be baked ahead and reheated.
<br />
To cook the bulgur, bring 2 cups water with salt to taste to a boil in a
medium saucepan. Add the bulgur, and when the water comes back to a
boil, reduce the heat to low, cover and simmer 15 to 20 minutes, until
all of the water has been absorbed. Remove from the heat, place a clean
dish towel over the pan and cover with the lid. Let sit 10 minutes.<br />
<br />
<b>Results: </b>This was my first time cooking with bulgur and we were both pleased with the outcome. It's pretty similar in texture to couscous. The yogurt topping made me a little nervous but it gave the dish a tang that made it sing! I was amazed that we both really liked this. And with a side of naan, it was a great entree for vegetarians.Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com0tag:blogger.com,1999:blog-35248019.post-8753291457105797412011-10-29T18:33:00.001-05:002011-10-29T18:33:50.597-05:002011, Recipe 102: Indian Fish Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6ROrZE-k3Uea5DtI7GojoX9veQ9UyMVA3npZHBL-QPGxuMrLItaiooxswif0fDFYMoxBff2Rk0fDKAmBj1QRZSb2ZQkLAmxNvcpUd9_0jF6ifl6VCgVxr__ufK7jlMJXBRlPNw/s1600/100_6735.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6ROrZE-k3Uea5DtI7GojoX9veQ9UyMVA3npZHBL-QPGxuMrLItaiooxswif0fDFYMoxBff2Rk0fDKAmBj1QRZSb2ZQkLAmxNvcpUd9_0jF6ifl6VCgVxr__ufK7jlMJXBRlPNw/s400/100_6735.JPG" width="266" /></a><a href="http://allrecipes.com/Recipe/indian-fish-curry/Detail.aspx">Recipe courtesy of Mantu at Allrecipes.com</a> <br />
<br />
<ul>
<li class="plaincharacterwrap ingredient">
For the marinade:</li>
<li class="plaincharacterwrap ingredient">
2 teaspoons Dijon mustard</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon ground black pepper</li>
<li class="plaincharacterwrap ingredient">
1/2 teaspoon salt</li>
<li class="plaincharacterwrap ingredient">
2 tablespoons canola oil</li>
<li class="plaincharacterwrap ingredient">
</li>
<li class="plaincharacterwrap ingredient">
4 white fish fillets</li>
<li class="plaincharacterwrap ingredient">
1 onion, coarsely chopped</li>
<li class="plaincharacterwrap ingredient">
4 cloves garlic, roughly chopped</li>
<li class="plaincharacterwrap ingredient">
1 (1 inch) piece fresh ginger root, peeled and chopped</li>
<li class="plaincharacterwrap ingredient">
5 cashew halves</li>
<li class="plaincharacterwrap ingredient">
1 tablespoon canola oil</li>
<li class="plaincharacterwrap ingredient">
2 teaspoons cayenne pepper, or to taste</li>
<li class="plaincharacterwrap ingredient">
1/2 teaspoon ground turmeric</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon ground cumin</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon ground coriander</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon salt</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon white sugar</li>
<li class="plaincharacterwrap ingredient">
1/2 cup chopped tomato</li>
<li class="plaincharacterwrap ingredient">
1/4 cup vegetable broth</li>
<li class="plaincharacterwrap ingredient">
1/4 cup chopped fresh cilantro</li>
</ul>
<div style="border-top: 1px #ccc dotted; margin-top: 20px; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<ol>
<li><span class="plaincharacterwrap break">
Mix the mustard, pepper, 1/2 teaspoon salt, and 2
tablespoons of canola oil in a shallow bowl. Add the fish fillets,
turning to coat. Marinate the fish in the refrigerator for 30 minutes.
</span></li>
<li><span class="plaincharacterwrap break">
Combine the onion, garlic, ginger, and cashews in a
blender or food processor and pulse until the mixture forms a paste.
</span></li>
<li><span class="plaincharacterwrap break">
Preheat an oven to 350 degrees F (175 degrees C).
</span></li>
<li><span class="plaincharacterwrap break">
Heat 1 tablespoon of canola oil in a skillet over
medium-low heat. Stir in the prepared paste; cook and stir for a minute
or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon
salt, and sugar. Cook and stir for an additional five minutes. Stir in
the chopped tomato and vegetable broth.
</span></li>
<li><span class="plaincharacterwrap break">
Arrange the fish fillets in a baking dish,
discarding any extra marinade. Top the fish with the sauce, cover the
baking dish, and bake in the preheated oven until the fish flakes easily
with a fork, about 30 minutes. Garnish with chopped cilantro.
</span></li>
</ol>
</div>
<b>Results: </b>I'm always looking for fish dishes and Indian dishes so combining them? I was on it! If you aren't down with spiciness, you will want to cut down on the cayenne. It's quite delicious! I would definitely make this again! I served it with basmati rice and sauteed spinach.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com2tag:blogger.com,1999:blog-35248019.post-6019010769913416822011-10-25T12:00:00.000-05:002011-10-25T12:00:02.240-05:002011, Recipe 101: Hasselback Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHU8CsKbXAz7j8j7JATkVm35OUKmWNRqbdflvUnr3RpWOeCKgwEDzD-qac-THr8xI_zPLMbBCS1xSEiiFK53_7d7kn39SzwmXgWDo2GEQAgNcbXVnbpFjYDDomMjLVi_lTV9xIPQ/s1600/100_6676.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHU8CsKbXAz7j8j7JATkVm35OUKmWNRqbdflvUnr3RpWOeCKgwEDzD-qac-THr8xI_zPLMbBCS1xSEiiFK53_7d7kn39SzwmXgWDo2GEQAgNcbXVnbpFjYDDomMjLVi_lTV9xIPQ/s320/100_6676.JPG" width="320" /></a></div>
<a href="http://www.seasaltwithfood.com/2009/05/hasselback-potatoes.html"><i>Recipe courtesy of Seasaltwithfood </i></a><br />
<br />
<ul>
<li><span id="fullpost">6 Medium Yukon Gold Potatoes</span></li>
<li><span id="fullpost">2 - 3 Cloves Garlic, thinly sliced</span></li>
<li><span id="fullpost">2 Tbsp Olive Oil</span></li>
<li><span id="fullpost">30 g Butter</span></li>
<li><span id="fullpost">Maldon Sea Salt</span></li>
<li><span id="fullpost">Freshly Ground Black Pepper<span style="font-weight: bold;"></span></span></li>
</ul>
<span id="fullpost"><br />Preheat
the oven to 220˚C (425˚F). Put the potato on a chopping board, flat
side down. Start from one end of the potato, cut almost all the way
through, at about 3 to 4 mm intervals.<br /><br />Arrange the potatoes in a
baking tray and insert the garlic in between the slits. Scatter some
butter on top of each potato. Then drizzle the olive oil and sprinkle
some sea salt and freshly ground black pepper.<br /><br />Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.</span><br />
<br />
<span id="fullpost"><b>Results: </b>So impressive! And easy! When you cut them, put chopsticks on either side to keep you from cutting through. You can see a few of my cuts are a tad deeper than I'd like because I didn't have chopsticks (strangely). </span><span id="fullpost">The crevices spread apart as you cook them. </span><span id="fullpost">The modification allows for using all olive oil, no butter. I can see how butter would've made them even better. The garlic pretty much disappeared. I think next time I'll use garlic powder. Very yummy!</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com0tag:blogger.com,1999:blog-35248019.post-67935486875243789612011-10-24T16:32:00.002-05:002011-10-24T16:32:49.878-05:002011, Recipe 100: Smoky Chipotle Meatloaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZybOzwmNrQhbllrVguTWWZUP3_XZvppFH1D_Er3Rg5COMxPpoIfAT9E9wUEIC7FU2i4a1oc9oHQ5Q4mrP7NjB2mMI6xQjNmcO0m-z2vHwkCtIuiavvzfbCXHu0gt-7qIfq-JCQ/s1600/100_6643.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/AVvXsEjWZybOzwmNrQhbllrVguTWWZUP3_XZvppFH1D_Er3Rg5COMxPpoIfAT9E9wUEIC7FU2i4a1oc9oHQ5Q4mrP7NjB2mMI6xQjNmcO0m-z2vHwkCtIuiavvzfbCXHu0gt-7qIfq-JCQ/s320/100_6643.JPG" width="213" /></a></div>
<i><a href="http://allrecipes.com/Recipe/smokey-chipotle-meatloaf/detail.aspx">Recipe courtesy of Serenebeader on Allrecipes.com</a></i><br />
<ul>
<li class="plaincharacterwrap ingredient">
2 eggs</li>
<li class="plaincharacterwrap ingredient">
1/3 cup hickory flavored barbeque sauce</li>
<li class="plaincharacterwrap ingredient">
2 cloves garlic, minced, or to taste</li>
<li class="plaincharacterwrap ingredient">
2 chipotle chilies in adobo sauce, minced, or to taste</li>
<li class="plaincharacterwrap ingredient">
2 tablespoons adobo sauce from chipotle peppers</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon kosher salt</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon coarse ground black pepper</li>
<li class="plaincharacterwrap ingredient">
1/2 teaspoon celery salt</li>
<li class="plaincharacterwrap ingredient">
1/2 teaspoon ground cumin</li>
<li class="plaincharacterwrap ingredient">
1 tablespoon Worcestershire sauce</li>
<li class="plaincharacterwrap ingredient">
1 onion, chopped</li>
<li class="plaincharacterwrap ingredient">
1/2 cup dry oatmeal</li>
<li class="plaincharacterwrap ingredient">
2 pounds lean ground beef</li>
<li class="plaincharacterwrap ingredient">
2 tablespoons hickory flavored barbeque sauce</li>
</ul>
<div style="border-top: 1px #ccc dotted; margin-top: 20px; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<ol>
<li><span class="plaincharacterwrap break">
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
</span></li>
<li><span class="plaincharacterwrap break">
Beat the eggs in a large mixing bowl until smooth,
then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo
sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire
sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef
with your hands until evenly blended. Pack the mixture into the prepared
pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque
sauce.
</span></li>
<li><span class="plaincharacterwrap break">
Bake in the preheated oven until no longer pink in
the center, about 1 hour. An instant-read thermometer inserted into the
center should read at least 160 degrees F (70 degrees C). </span></li>
</ol>
<span class="plaincharacterwrap break"><b>Results: AMAZING!!!!</b> You should definitely use the entire 2 lbs. of meat this recipe calls for because you will want it!! I halved it and greedily, we ate the whole pan the same night. I KNOW!! Just shameful. But it's truly that good! I added diced onion & diced green peppers because I had them and needed to use them but the recipe really doesn't need it.</span>
</div>Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com2tag:blogger.com,1999:blog-35248019.post-57415114208543979352011-10-07T08:00:00.000-05:002011-10-07T08:00:14.398-05:002011, Recipe 99: Potato, Sage & Rosemary Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOoTccytzNt5kEywJmSkE8wMIgEm2t8vL-IZrU2KqnsuTlQi6a3BbtJtWXXRbqNamXMjxIpTwJp9bcsFZVaimCxTNjvZFsk5m6CYhg_J4BKHd5iCqtYxIRVj7UGWxS7aUP2kLSw/s1600/100_6636.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/AVvXsEhDOoTccytzNt5kEywJmSkE8wMIgEm2t8vL-IZrU2KqnsuTlQi6a3BbtJtWXXRbqNamXMjxIpTwJp9bcsFZVaimCxTNjvZFsk5m6CYhg_J4BKHd5iCqtYxIRVj7UGWxS7aUP2kLSw/s320/100_6636.JPG" width="213" /></a></div>
<a href="http://www.epicurious.com/recipes/food/views/Potato-Sage-and-Rosemary-Pizza-237307"><i>Recipe courtesy of Epicurious.com</i></a><br />
<ul class="ingredientsList">
<li class="ingredient">3 tablespoons extra-virgin olive oil</li>
<li class="ingredient">12 ounces unpeeled small Yukon Gold potatoes, sliced into very thin rounds</li>
</ul>
<ul class="ingredientsList">
<li class="ingredient">1 (13.8-ounce) tube refrigerated pizza dough</li>
<li class="ingredient">2 teaspoons chopped fresh rosemary (I used dried)</li>
<li class="ingredient">2 teaspoons chopped fresh sage</li>
<li class="ingredient">2 garlic cloves, chopped</li>
<li class="ingredient">1/4 teaspoon dried crushed red pepper</li>
<li class="ingredient">1 cup (packed) grated whole-milk mozzarella cheese (about 4 ounces)</li>
<li class="ingredient">1/2 cup finely grated Parmesan cheese</li>
</ul>
<div class="instruction">
Preheat oven to 400°F. Heat oil in heavy large skillet
over medium heat. Add potato slices in single layer. sauté until just
tender, about 5 minutes. Cool briefly.
Unroll dough on rimmed baking sheet. Scatter potato
slices over dough, leaving 3/4-inch plain border. Sprinkle with
rosemary, sage, garlic, and crushed red pepper. Sprinkle with cheeses to
cover.</div>
<div class="instruction">
<br /></div>
<div class="instruction">
Bake pizza until crust is crisp and cheeses melt, about
20 minutes. Using metal spatula, loosen crust from sheet. Slide out onto
platter or board and serve. </div>
<div class="instruction">
<br /></div>
<b>Results: </b>We both agreed... strange. Not bad... just strange. I always roll my pizza out on cornmeal so that was awesome but the potatoes were soft against the crunchy crust. I don't think I need to eat a pizza with potatoes anymore though.Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com4tag:blogger.com,1999:blog-35248019.post-8866273514133190592011-10-06T04:52:00.000-05:002011-10-06T04:52:00.463-05:002011, Recipe 98: Chai-Spiced Pancakes<div style="text-align: center;">
<a href="http://une-deuxsenses.blogspot.com/2010/02/chai-spiced-pancakes.html"><i>Recipe courtesy of Une Deuse Senses</i></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSrj3LH2TdztJrvqiJudRUIwpQYEwH80Sly7yo7brAD3S8ZUNQ8518-VEeHCuJ9E4poor4E2Fxtx3XK0ye-NKsjF6utDS4WV6KqJAa83m3LG4Ac031GN57-OdRIsKVLzQpWCuVg/s1600/100_6626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSrj3LH2TdztJrvqiJudRUIwpQYEwH80Sly7yo7brAD3S8ZUNQ8518-VEeHCuJ9E4poor4E2Fxtx3XK0ye-NKsjF6utDS4WV6KqJAa83m3LG4Ac031GN57-OdRIsKVLzQpWCuVg/s320/100_6626.JPG" width="213" /></a></div>
<br />
<b>Results: </b>I loved them! And I can only eat pancakes about three times per year. I don't like sweet breakfasts too much so it's usually night when I eat them. Rashan was less enthused. I did think they needed about 1.5xs the spices the recipe requested to elevate these pancakes but I still definitely enjoyed them as is.Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com1tag:blogger.com,1999:blog-35248019.post-48513672814287257132011-10-05T04:40:00.000-05:002011-10-05T04:40:00.988-05:002011, Recipes 96 & 97: Wild Mushroom-Cheddar Burger and Cole Slaw with Spicy Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBN__ZT3Ncuj0KdeMknBq9X9jQng8MCpGYGlpU7wybic6Cxklw0w6Vj-pvl6iPS8H8QnnYxgbxxbFxpJY9UeQCFlJ9E8Rq62uwMDPOjCTPpfDU9SDYXA-r4PMSOdGYBpvYYqHkg/s1600/100_6607.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/AVvXsEiJBN__ZT3Ncuj0KdeMknBq9X9jQng8MCpGYGlpU7wybic6Cxklw0w6Vj-pvl6iPS8H8QnnYxgbxxbFxpJY9UeQCFlJ9E8Rq62uwMDPOjCTPpfDU9SDYXA-r4PMSOdGYBpvYYqHkg/s320/100_6607.JPG" width="213" /></a></div>
<a href="http://www.blogger.com/goog_194132124"> </a><i><a href="http://www.foodnetwork.com/recipes/bobby-flay/wild-mushroom-cheddar-burger-recipe/index.html">Burger Recipe courtesy of Bobby Flay</a></i><br />
<ul class="kv-ingred-list1">
<li class="ingredient">2 tablespoons olive oil</li>
<li class="ingredient">1 tablespoon unsalted butter</li>
<li class="ingredient">12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped</li>
<li class="ingredient">1 small shallot, finely diced</li>
<li class="ingredient">Kosher salt and freshly ground black pepper</li>
<li class="ingredient">1 tablespoon chopped fresh thyme leaves</li>
<li class="ingredient">2 tablespoons chopped fresh flat-leaf parsley leaves</li>
<li class="ingredient">1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)</li>
<li class="ingredient">1 1/2 tablespoons canola oil</li>
<li class="ingredient">4 slices sharp cheddar cheese </li>
<li class="ingredient">4 hamburger buns, split; toasted, if desired (see below)</li>
<li class="ingredient">Chipotle Ketchup (optional, recipe follows)</li>
</ul>
<div class="instruction">
Heat the olive oil and butter in a large saute
pan over high heat until almost smoking. Add the mushrooms and cook,
stirring occasionally, until soft, about 5 minutes. Add the shallot,
season with salt and pepper, and cook until the mushrooms are golden
brown, about 5 minutes. Stir in the thyme and parsley and transfer to a
bowl. </div>
Divide the meat into 4 equal portions (about 6 ounces each). Form
each portion loosely into a 3/4-inch-thick burger and make a deep
depression in the center with your thumb. Season both sides of each
burger with salt and pepper.<br />
<br />
<b>Results: </b>Just okay. It turns out I don't really like shiitake mushrooms. Kind of chewy. I used those and creminis. The chipotle ketchup was AWESOME!! I should make it all the time!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheazI2lmExPwu5ajVDvhXliCl0YtVJXwMK8F-mOWjXgQTk45Mv7PFuY2QCQb8-K8KhBqa3GMG31B6K6gUPyjteBIaWQF00-5NBf6CKrfHMkZBJN-S4D46zSh0CE70w-nTEdpNWUA/s1600/100_6609.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/AVvXsEheazI2lmExPwu5ajVDvhXliCl0YtVJXwMK8F-mOWjXgQTk45Mv7PFuY2QCQb8-K8KhBqa3GMG31B6K6gUPyjteBIaWQF00-5NBf6CKrfHMkZBJN-S4D46zSh0CE70w-nTEdpNWUA/s320/100_6609.JPG" width="213" /></a></div>
<a href="http://www.foodnetwork.com/recipes/tyler-florence/cole-slaw-with-pecans-and-spicy-dressing-recipe/index.html"><i>Slaw Recipe courtesy of Tyler Florence</i></a><br />
<ul class="kv-ingred-list1">
<li class="ingredient">1 head napa or savoy cabbage, shredded
</li>
<li class="ingredient">4 carrots, shredded
</li>
<li class="ingredient">2 Granny Smith apples, thinly sliced
</li>
<li class="ingredient">1 medium red onion, thinly sliced
</li>
<li class="ingredient">1 cup pecans, toasted and chopped
</li>
<li class="ingredient">Leaves from 1 bunch fresh mint, for garnish
</li>
</ul>
<h3>
<span style="font-size: small;">Dressing:
</span></h3>
<ul class="kv-ingred-list1">
<li class="ingredient">1 tablespoon Dijon mustard
</li>
<li class="ingredient">1 teaspoon sugar
</li>
<li class="ingredient">1 teaspoon ground chipotle
</li>
<li class="ingredient">3/4 cup mayonnaise
</li>
<li class="ingredient">1 lemon, juiced
</li>
<li class="ingredient">Kosher salt and freshly ground black pepper</li>
</ul>
<div class="instructions">
<div class="instruction">
Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.
</div>
<br />
In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice
until blended. Season with salt and pepper. Pour the dressing over the
cabbage mixture and toss well to coat. Taste again for seasoning, then
mound onto a platter and garnish with mint leaves.<br />
<br />
<b>Results: </b>Surprisingly delicious! I definitely did not expect to like a slaw with apples in it but this was amazing! Both of us really liked it. Oh and you know I don't like mint or pecans so I didn't use either in this recipe. Shame on me but I just can't stomach buying mint anymore knowing I'll ONLY use it for this recipe.</div>
Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com0tag:blogger.com,1999:blog-35248019.post-7370531117155645342011-10-04T03:00:00.000-05:002011-10-04T03:00:09.331-05:002011, Recipe 95: Dairy-Free Green Pea Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSgeHq3Ja3Qf1c6CneL4xgs-x8fdiuKYnd23JKyJe4LEtJeHi_uTYHeKRCeZbv2abVZTgu92stTH3VgYmGphJH6aMksadI6kKpB-5LcQSisDe0VVzeHmTRrLZ6DX7ZSI5xQl3Tg/s1600/100_6602.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/AVvXsEhHSgeHq3Ja3Qf1c6CneL4xgs-x8fdiuKYnd23JKyJe4LEtJeHi_uTYHeKRCeZbv2abVZTgu92stTH3VgYmGphJH6aMksadI6kKpB-5LcQSisDe0VVzeHmTRrLZ6DX7ZSI5xQl3Tg/s320/100_6602.JPG" width="266" /></a></div>
<a href="http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/green-pea-soup-recipe/index.html"><i>Recipe courtesy of Ellie Krieger</i></a><br />
<br />
I made some changes to this recipe to give it another layer of flavor. First, I grated two carrots and added them after the onion, cooking for a very short amount of time. That didn't do anything flavor-wise but added some extra vitamin A. Of course you can easily make this a vegetarian recipe by using vegetable stock instead of chicken stock. I used half chicken and half veg stock.<br />
<br />
Now on the flavor side of things, I remembered seeing a cumin-spiced pea something or other so I added a tablespoon of cumin to this and a little extra salt. It was delicious! Before cumin? A bit flat. After cumin? Fantastic! Rashan had seconds. I served it with sandwiches. YUM!Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com0tag:blogger.com,1999:blog-35248019.post-85905535017054217922011-10-03T03:00:00.000-05:002011-10-03T03:00:02.953-05:002011, Recipe 94: Spaghetti Squash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUM0paDlXgoDJKSeXiESEWaqEGsFg5i4W7jf9D-E0pc0EQlrxSlCDMXgtxfTCFzHlBYSlgQ6FXJ4B49NnVBUBJN4K35Wj5BizWNZ8QGY2p74VMBQJ91S80Z0H8euGESANE0ptSjw/s1600/100_6584.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/AVvXsEgUM0paDlXgoDJKSeXiESEWaqEGsFg5i4W7jf9D-E0pc0EQlrxSlCDMXgtxfTCFzHlBYSlgQ6FXJ4B49NnVBUBJN4K35Wj5BizWNZ8QGY2p74VMBQJ91S80Z0H8euGESANE0ptSjw/s320/100_6584.JPG" width="213" /></a></div>
<a href="http://allrecipes.com/Recipe/spaghetti-squash-i/detail.aspx"><i>Recipe courtesy of James at Allrecipes.com</i></a><br />
<ul>
<li class="plaincharacterwrap ingredient">
1 spaghetti squash, halved lengthwise and seeded</li>
<li class="plaincharacterwrap ingredient">
2 tablespoons vegetable oil</li>
<li class="plaincharacterwrap ingredient">
1 onion, chopped</li>
<li class="plaincharacterwrap ingredient">
1 clove garlic, minced</li>
<li class="plaincharacterwrap ingredient">
1 1/2 cups chopped tomatoes</li>
<li class="plaincharacterwrap ingredient">
3/4 cup crumbled feta cheese</li>
<li class="plaincharacterwrap ingredient">
3 tablespoons sliced black olives</li>
<li class="plaincharacterwrap ingredient">
2 tablespoons chopped fresh basil</li>
</ul>
<div style="border-top: 1px #ccc dotted; margin-top: 20px; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<ol>
<li><span class="plaincharacterwrap break">
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
</span></li>
<li><span class="plaincharacterwrap break">
Place spaghetti squash cut sides down on the
prepared baking sheet, and bake 30 minutes in the preheated oven, or
until a sharp knife can be inserted with only a little resistance.
Remove squash from oven, and set aside to cool enough to be easily
handled.
</span></li>
<li><span class="plaincharacterwrap break">
Meanwhile, heat oil in a skillet over medium heat.
Saute onion in oil until tender. Add garlic, and saute for 2 to 3
minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
</span></li>
<li><span class="plaincharacterwrap break">
Use a large spoon to scoop the stringy pulp from the
squash, and place in a medium bowl. Toss with the sauteed vegetables,
feta cheese, olives, and basil. Serve warm. </span></li>
</ol>
<span class="plaincharacterwrap break"><b>Results: </b>This was yummy & quite easy. My mom had never had spaghetti squash before and LOVED this! I subbed dried basil and it was still good. You could easily make this vegetarian dish your entree and be satisfied. You could also add sauteed ground turkey to it like my mom did. Both are great.</span><a class="nutritionanchor" href="" name="nutritionpanel"></a>
</div>
Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com0tag:blogger.com,1999:blog-35248019.post-40549194334229642352011-10-02T15:55:00.000-05:002011-10-02T15:55:00.162-05:002011, Recipe 93: Pear Cobbler with Cranberry Streusel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wDYc5p0yHgs8yW_3lNzbMFYBAsJ7faCfuAxNNsa4DzxEiGoy4jqOrOX1lxWmKz9-1wiOwO9Ml80mm0KtYO2750lWS5GN4FEslSvK5MXd0Dgu2TTnRdFEMoWMBahiY9biZQVZMg/s1600/100_6561.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/AVvXsEg-wDYc5p0yHgs8yW_3lNzbMFYBAsJ7faCfuAxNNsa4DzxEiGoy4jqOrOX1lxWmKz9-1wiOwO9Ml80mm0KtYO2750lWS5GN4FEslSvK5MXd0Dgu2TTnRdFEMoWMBahiY9biZQVZMg/s320/100_6561.JPG" width="240" /></a></div>
<a href="http://www.foodnetwork.com/recipes/tyler-florence/pear-cobbler-with-cranberry-streusel-recipe/index.html"><i>Recipe courtesy of Tyler Florence</i></a><br />
<br />
Rashan & I both LOVED this! It was so delicious! The "streusel" needed more flour to be more like a traditional streusel. It was really more like a butter topping. LOL That did NOT in any way diminish the amazingness of this! I also think you could probably cut the sugar by at least 1/4 and still enjoy this immensely.Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com2tag:blogger.com,1999:blog-35248019.post-72324004738087972522011-10-01T15:45:00.000-05:002011-10-02T03:53:58.680-05:002011, Recipe 92: Indian-Style Salmon Fry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9QWTFUnvz6d0BKlveX-2wPS7kOn-kpIUad2lPlbCIKGVFdWGcwrTW1Q8CTEilIvuc0dTsnP1AR5mqoRMCbDIY62v_s2D3OHn2cNidwiq69ArVRuJTUMJ7ak2eSLwmuDZcxNnRQ/s1600/100_6560.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/AVvXsEgF9QWTFUnvz6d0BKlveX-2wPS7kOn-kpIUad2lPlbCIKGVFdWGcwrTW1Q8CTEilIvuc0dTsnP1AR5mqoRMCbDIY62v_s2D3OHn2cNidwiq69ArVRuJTUMJ7ak2eSLwmuDZcxNnRQ/s320/100_6560.JPG" width="240" /></a></div>
<a href="http://allrecipes.com/Recipe/indian-style-salmon-fry/detail.aspx"><i>Recipe courtesy of Fran on Allrecipes.com</i></a><br />
<ul>
<li class="plaincharacterwrap ingredient">
2 tablespoons olive oil</li>
<li class="plaincharacterwrap ingredient">
3/4 teaspoon cumin seeds</li>
<li class="plaincharacterwrap ingredient">
1/2 teaspoon brown mustard seeds</li>
<li class="plaincharacterwrap ingredient">
1 small onion, sliced into thin half-circles</li>
<li class="plaincharacterwrap ingredient">
1 clove garlic, minced</li>
<li class="plaincharacterwrap ingredient">
1 tablespoon minced fresh ginger root</li>
<li class="plaincharacterwrap ingredient">
1 green chile pepper, chopped</li>
<li class="plaincharacterwrap ingredient">
10 fresh curry leaves, chopped (optional)</li>
<li class="plaincharacterwrap ingredient">
1 tomato, diced</li>
<li class="plaincharacterwrap ingredient">
2 (14.75 ounce) cans salmon, drained and bones removed</li>
<li class="plaincharacterwrap ingredient">
1/4 cup chopped fresh cilantro</li>
</ul>
<div style="border-top: 1px #ccc dotted; margin-top: 20px; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<br />Heat the olive oil in a skillet over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop. Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chile pepper, and curry leaves; cook and stir until the garlic becomes golden. Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat. Garnish with cilantro to serve. </div>
<div class="directions" style="margin-top: 10px;">
<br /> <b>Results: </b>Yummy! Rashan didn't like it but I love Indian spices so I was all over it. No matter how gross it may look in the picture. LOL I used curry powder and ground mustard. If using ground mustard, just add with the onion and stir. I halved the recipe and there was plenty for 2 people with some leftover for one the next day. I didn't have cilantro so I didn't use that but it was still great!</div>
Jameilhttp://www.blogger.com/profile/02242625946552047911noreply@blogger.com2