tag:blogger.com,1999:blog-84086392418536556162024-03-19T00:36:47.384-07:00palate/palette/plateAs a visual artist with an adventurous palate, I embrace the kitchen as another vein to unleash my creative instincts. This is a stream of my culinary conquests and discoveries, inspiration and creation.Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-8408639241853655616.post-20500424038186490462013-09-25T18:15:00.001-07:002013-09-26T05:04:29.096-07:00Rust Belt Ode<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuxmV850BXwNBd60YHSqcgfc7FZSIciJmxoTyKni-aXF1riSSDFnIUsM3QAPnnKj0qzXAsp6-vWZZc-TabNuIWFbO04Qj84Eunm9pb96S0W36sFuvUCrl5rvmgdvjAPDyjZsT3o0kjaGE/s1600/rustchic_blog.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuxmV850BXwNBd60YHSqcgfc7FZSIciJmxoTyKni-aXF1riSSDFnIUsM3QAPnnKj0qzXAsp6-vWZZc-TabNuIWFbO04Qj84Eunm9pb96S0W36sFuvUCrl5rvmgdvjAPDyjZsT3o0kjaGE/s1600/rustchic_blog.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPW55sMLkuWWpVDOF3fo_AHiY2FVbLr_O9Z8cac7qYuaGKBd-CvFbF_tR_lUZ04Gvgj8dr-EG_oraVOIWrA6sFm9TrOL00nPkA11o1kZF_D2vlZVaFAVRAHjeZTQbbNRH-lv53rlTWVuCD/s1600/creep_blog.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPW55sMLkuWWpVDOF3fo_AHiY2FVbLr_O9Z8cac7qYuaGKBd-CvFbF_tR_lUZ04Gvgj8dr-EG_oraVOIWrA6sFm9TrOL00nPkA11o1kZF_D2vlZVaFAVRAHjeZTQbbNRH-lv53rlTWVuCD/s1600/creep_blog.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJyM477XgXyL76SYlFlWLe0o2WsbxuZiCk1iLUxM8KT_xFlnhf5_mkJQc9cOrQJQfxnXrn4sYrvryfA_f2Xg-G4eZA24xv9dS2obCPmRHAhPSn12KF9VSAIhD4U7Y1UsHc73dY8yG59if/s1600/quartet_blog.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJyM477XgXyL76SYlFlWLe0o2WsbxuZiCk1iLUxM8KT_xFlnhf5_mkJQc9cOrQJQfxnXrn4sYrvryfA_f2Xg-G4eZA24xv9dS2obCPmRHAhPSn12KF9VSAIhD4U7Y1UsHc73dY8yG59if/s1600/quartet_blog.jpg" /></a><br />
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It's a funny thing, returning to the place you grew up. Time brings inevitable change; separation tinges the familiar with a slightly foreign hue. You feel suspended in a strange limbo, being both out of place, and at home, at once. But inside that space dwells the opportunity for new appreciation, a chance to pause and refocus your perspective. You see things differently each time you come around, becoming aware that both you and this place are alive, evolving. Bonded by a shared root, growing in different directions, but vines forever tangled.<br />
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<i>Cleveland, OH</i>: During a recent visit, I spent a lot of time downtown and felt a particularly heightened sense of things I had long taken for granted (or perhaps failed to ever notice in a meaningful way.) The patina of its bridges, a vestige of the city's steel-driven past. The way that massive barges still navigate the crooked Cuyahoga with a confounding nimbleness. The riverfront, lined with charming, history-studded buildings aching for a revival. The food market that I trolled as a kid, with its heckling fruit vendors, its rows of kielbasa, pig heads, Eastern European pastries. The urban growth (literally) sprouting by way of city farming initiatives. The neighborhood sidewalks littered with Midwestern autumn. There's an authenticity to the place. A loyalty. A forlorn beauty. A sense of community that's rooted in Rust Belt strength. And scorned sports teams. And lake effect.Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com135tag:blogger.com,1999:blog-8408639241853655616.post-6675486576306913832013-09-19T12:23:00.000-07:002013-09-19T12:24:22.633-07:00Water: A Statement & Sketches<span class="Apple-style-span" style="font-family: inherit;"><i>"You can't trust water. Even a straight stick turns crooked in it."</i> - W.C. Fields</span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtY4kHmgm94Uy7GqvfwKgLG1JXm6rGC1vwd3-ekIed1xlWBaFpuC0b_AlwrE_V38lxRnZR5irBYBgWQiLezbAVu0DanzhsS6opqzjXO5gD1AK54dI-tabVkCERFqNSTn2QHKoUdDALeNW/s1600/between+fluid+and+solid_blog.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtY4kHmgm94Uy7GqvfwKgLG1JXm6rGC1vwd3-ekIed1xlWBaFpuC0b_AlwrE_V38lxRnZR5irBYBgWQiLezbAVu0DanzhsS6opqzjXO5gD1AK54dI-tabVkCERFqNSTn2QHKoUdDALeNW/s1600/between+fluid+and+solid_blog.jpg" /></a></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtY4kHmgm94Uy7GqvfwKgLG1JXm6rGC1vwd3-ekIed1xlWBaFpuC0b_AlwrE_V38lxRnZR5irBYBgWQiLezbAVu0DanzhsS6opqzjXO5gD1AK54dI-tabVkCERFqNSTn2QHKoUdDALeNW/s1600/between+fluid+and+solid_blog.jpg" imageanchor="1"></a></span>Water. A capricious substance lacking consistent shape or color. Both reflective and transparent. Equally strong and still.<br />
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<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPqq4VdGj_bwKEgOQab5SkAIeR3Ro4EzIIfwcIXm7axD4aZrGvhkCK6LUS3uOMeS5omxpsDvUQEoM6ehf7_Hwnq0gm7k6sgtRI_YSyWCSOXC4BDBOtuyxRFbJIi4YWQkm7U8iqFRM14UD/s1600/water1_blog.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPqq4VdGj_bwKEgOQab5SkAIeR3Ro4EzIIfwcIXm7axD4aZrGvhkCK6LUS3uOMeS5omxpsDvUQEoM6ehf7_Hwnq0gm7k6sgtRI_YSyWCSOXC4BDBOtuyxRFbJIi4YWQkm7U8iqFRM14UD/s1600/water1_blog.jpg" /></a></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPqq4VdGj_bwKEgOQab5SkAIeR3Ro4EzIIfwcIXm7axD4aZrGvhkCK6LUS3uOMeS5omxpsDvUQEoM6ehf7_Hwnq0gm7k6sgtRI_YSyWCSOXC4BDBOtuyxRFbJIi4YWQkm7U8iqFRM14UD/s1600/water1_blog.jpg" imageanchor="1"></a></span>Mirrored on its surface, the physical loses its materiality, shifting instead into an amorphous mess of melted colors. Patterns are built upon transience, arrested for an instant before flowing into endlessly new designs.<br />
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<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VrzoVmMXNpQKQ4bCjZJYdFsfWixuXwiesg5tu8vv2W5qDf9azu8ZBxxg_RuW2MslAzfU850sWBIlNqteJsuM6_F7K6mgaJSjvQ3iAqlD0Kic8ZP42sOxUcEBGdXw2upRnGFm0dlzA03j/s1600/water5_blog.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VrzoVmMXNpQKQ4bCjZJYdFsfWixuXwiesg5tu8vv2W5qDf9azu8ZBxxg_RuW2MslAzfU850sWBIlNqteJsuM6_F7K6mgaJSjvQ3iAqlD0Kic8ZP42sOxUcEBGdXw2upRnGFm0dlzA03j/s1600/water5_blog.jpg" /></a></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VrzoVmMXNpQKQ4bCjZJYdFsfWixuXwiesg5tu8vv2W5qDf9azu8ZBxxg_RuW2MslAzfU850sWBIlNqteJsuM6_F7K6mgaJSjvQ3iAqlD0Kic8ZP42sOxUcEBGdXw2upRnGFm0dlzA03j/s1600/water5_blog.jpg" imageanchor="1"></a></span>This fickle reality fascinates me as an artist, compelling me to create photos and paintings that expose a glimpse of the physical world through a liquid lens. Work that evades a singular reading, instead slipping between solidity and fluidity, representation and abstraction.<br />
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<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiADUjoO1FnUcgbrvF1yV61WJtDyH-82BsmDLa32g19FDuUYN7vCkOES8u8TobOHzu0pvrTHAt4ThLU5pYksc2OAaG83Ho0QyzsjVTvm7Swi5ifynTXsu6NCGjGGxDxo0V9gkCBabnYI5w-/s1600/water7_blog.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiADUjoO1FnUcgbrvF1yV61WJtDyH-82BsmDLa32g19FDuUYN7vCkOES8u8TobOHzu0pvrTHAt4ThLU5pYksc2OAaG83Ho0QyzsjVTvm7Swi5ifynTXsu6NCGjGGxDxo0V9gkCBabnYI5w-/s1600/water7_blog.jpg" /></a></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiADUjoO1FnUcgbrvF1yV61WJtDyH-82BsmDLa32g19FDuUYN7vCkOES8u8TobOHzu0pvrTHAt4ThLU5pYksc2OAaG83Ho0QyzsjVTvm7Swi5ifynTXsu6NCGjGGxDxo0V9gkCBabnYI5w-/s1600/water7_blog.jpg" imageanchor="1"></a></span>Despite being frozen within a moment, the images resist any one fixed point or form. A chance to rest escapes the eye, which instead skims the surface, riding the moments of flow.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUQVbPdSqd609wpWORMd2P8Ufnq-QzS4gLpao2U5YyOXbWB4TpbJ_NZorri2Z5DVfnIiWYkMrO0Fej3vzpvIE1dVjhcncGEp_-aersoTpJFOEtKfi20BFyCdr5Iru4Dn7sNHJ7X26E4eT/s1600/water6_blog.jpg" imageanchor="1"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUQVbPdSqd609wpWORMd2P8Ufnq-QzS4gLpao2U5YyOXbWB4TpbJ_NZorri2Z5DVfnIiWYkMrO0Fej3vzpvIE1dVjhcncGEp_-aersoTpJFOEtKfi20BFyCdr5Iru4Dn7sNHJ7X26E4eT/s1600/water6_blog.jpg" /></span></a><br />
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<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkbeVBLhHxBvwM8fRKmlN5ZWgHA1uguDQD0MzlxD_CrxURc36uJjLq1QIy1fPOdJTNYilX9GnOVtng-C9GAwk4LQ7FgLtFv762g0aOdoUzxkuoHmf4krkiJhZsQtK3GzeGgGxi7B_cMWL/s1600/water3_blog+copy.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkbeVBLhHxBvwM8fRKmlN5ZWgHA1uguDQD0MzlxD_CrxURc36uJjLq1QIy1fPOdJTNYilX9GnOVtng-C9GAwk4LQ7FgLtFv762g0aOdoUzxkuoHmf4krkiJhZsQtK3GzeGgGxi7B_cMWL/s1600/water3_blog+copy.jpg" /></a></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkbeVBLhHxBvwM8fRKmlN5ZWgHA1uguDQD0MzlxD_CrxURc36uJjLq1QIy1fPOdJTNYilX9GnOVtng-C9GAwk4LQ7FgLtFv762g0aOdoUzxkuoHmf4krkiJhZsQtK3GzeGgGxi7B_cMWL/s1600/water3_blog+copy.jpg" imageanchor="1"></a></span>Ambiguity manifests as one path flows into another, tributaries feeding off each other -- floating, sinking, merging, repeating -- what is seen less important than the inexhaustible process of seeing it.<br />
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<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tjUIT41-BZsIjC2kgenXHCN7Wj7zr_qBA5ziLgrp_tOXHNlekt9QlOid-sL1dHJXNqPQY9IsShbPm4u6p9FMVjyqVbjTI_i_2HxETsofvQaB8xzEULas2Grplg4AkBe5K6Qiqor3JECe/s1600/water8_blog.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tjUIT41-BZsIjC2kgenXHCN7Wj7zr_qBA5ziLgrp_tOXHNlekt9QlOid-sL1dHJXNqPQY9IsShbPm4u6p9FMVjyqVbjTI_i_2HxETsofvQaB8xzEULas2Grplg4AkBe5K6Qiqor3JECe/s1600/water8_blog.jpg" /></a></span><br />
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[Above: A collection of photo sketches for canvases unborn.]Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com8tag:blogger.com,1999:blog-8408639241853655616.post-79281707738825642452013-08-04T07:02:00.000-07:002013-08-04T07:11:35.683-07:00A Glimpse of July + A BBQ Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbF5-fq6-wJYm_jDJ4yqop-F4Ni-bwk7YIyr7J2D104zeB3Ml513M1RGzn197IArfQv5m761k-9rFJ1chr1YZGuB3QIOXu0L7leoHjGTqBv8TIjUbE1u9nR1fSNTSEgVj3-ovQ1IQ7c73D/s1600/mussels_blog.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbF5-fq6-wJYm_jDJ4yqop-F4Ni-bwk7YIyr7J2D104zeB3Ml513M1RGzn197IArfQv5m761k-9rFJ1chr1YZGuB3QIOXu0L7leoHjGTqBv8TIjUbE1u9nR1fSNTSEgVj3-ovQ1IQ7c73D/s1600/mussels_blog.jpg" /></a><br />
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Summer is an unrelenting spell of bounty, from the soil, from the sea. It's a time where you find yourself up to the gils in edibles so fresh, all they require is a little finesse (typically nothing more than a little salt and olive oil) to make them sing. Sometimes you just want to eat herbs by the handful. You start feverishly making preserves, because you know you won't find blueberries this good in November. It's a time when I most lament my lack of a grill (all I want to do is toss everything onto an open flame), so I have to improvise to satisfy that taste of summer. Burgers on an indoor pseudo-grill don't live up to their charcoal-tanned counterparts. But five-hour, low-and-slow-cooked pork shoulder? Now we're talking. And when that molten meat is doused in a bourbon-spiked barbecue sauce, you've got some serious finger-licking "summer cookout" fare. And hey, you can still eat it outside, even if you didn't cook it out there.<br />
<br />
Pulled Pork with Bourbon BBQ Sauce<br />
(Adapted from <a href="http://theboysclub.net/peter/pulled-pork-sandwiches-with-a-bourbon-barbecue-sauce/" target="_blank">The Boys Club</a>)<br />
<br />
For the pork:<br />
1 pork shoulder (or pork "butt") - about 3 lbs<br />
1/2 cup brown sugar<br />
1 Tbsp salt<br />
1 Tbsp white pepper<br />
2 Tbsp smoked Spanish paprika<br />
1 tsp cumin<br />
1 tsp mustard powder<br />
1 tsp garlic powder<br />
1 tsp dried oregano<br />
<br />
For the barbecue sauce (yield: about 2 cups):<br />
1 cup tomato ketchup<br />
1/3 cup brown sugar<br />
1/4 cup Worcestershire sauce<br />
1 tsp mustard powder<br />
1/3 cup Bourbon<br />
1/8 cup pure maple syrup<br />
1/8 cup apple cider vinegar<br />
1 Tbsp Tabasco sauce<br />
<br />
Combine dry rub ingredients in a bowl and massage well into pork shoulder. Cover and place in refrigerator for at least 5 hours (preferably overnight). Remove pork from refrigerator 1 hour prior to cooking. Preheat oven to 250 dgF.<br />
<br />
Heat cast iron skillet over high, place pork shoulder in pan, and until it is brown on all sides. Cover skillet with aluminum foil and place in oven. Cook for 4-5 hours until pork is falling off the bone. (If boneless, you can tell by probing with a fork).<br />
<br />
Meanwhile, make the bourbon barbecue sauce. Combine ingredients in a medium pot and bring to a boil. Reduce heat and simmer for 30 minutes, until thickened. Allow to cool and store in refrigerator until ready to serve.<br />
<br />
When pork is done, remove skillet from oven and place meat in a large bowl. Let rest for 10 minutes, then use two forks to shred the meat into strands. Add about 1 cup of the barbecue sauce and toss with pork. Serve with buns, slaw and extra barbecue sauce.Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com6tag:blogger.com,1999:blog-8408639241853655616.post-10553896210497000282013-06-29T05:30:00.000-07:002013-06-29T05:30:54.897-07:00Summer Sketches<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Rgwbfe9yw2Bv_L3v0UGqlH4K9BrZruFc3fXcNwTdeECqxYaiRZU22p471rSxc1DVKKkJgXQuwhtQjMaeZeJvkhOYhI2ZZYcWjaUwlu_v3wcosGgIa05bTRhWdV2fwJ6il5bXGUonP-mq/s657/watermelon+fontina+melts_small.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Rgwbfe9yw2Bv_L3v0UGqlH4K9BrZruFc3fXcNwTdeECqxYaiRZU22p471rSxc1DVKKkJgXQuwhtQjMaeZeJvkhOYhI2ZZYcWjaUwlu_v3wcosGgIa05bTRhWdV2fwJ6il5bXGUonP-mq/s657/watermelon+fontina+melts_small.jpg" /></a><br />
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Sketches. I've been cooking sans recipes a lot lately, so I apologize that I can't offer precise measurements, but nonetheless want to give you a jumping-off point for the photos above. Trust in the ingredients, they will guide you. From top to bottom:</div>
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<b>Watermelon-Fontina Melts with Dill:</b> <i>I have a thing for grilled watermelon. And since broiled cheese makes everything better, the pairing was only natural. The simple, summery appetizer/dessert/snack/side lends itself to a range of cheese and herb combos. Get creative with it.</i> Heat broiler. Slice watermelon into wedges, top with sliced fontina cheese and freshly chopped dill. Broil until cheese is brown and bubbly, about 8 minutes.</div>
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<b>Spaghetti alle Vongole:</b> <i>One of my favorite quick weeknight meals. Literally like 6 ingredients: clams, white wine, garlic, olive oil, pasta, herbs.</i> If you like shellfish and spaghetti, this one must be in your arsenal. Recipe adapted from <a href="http://www.tastingtable.com/entry_detail/chefs_recipes/13736/Spaghetti_with_Clams.htm" target="_blank"><span style="color: #990000;"><b>Tasting Table</b></span></a></div>
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<b>Diablo Granola:</b> <i>My approach to granola is based on a rough framework, but infinitely variable. I rarely make it the same way twice and don't really measure, so I urge you to experiment with ingredients and amounts til you hit your stride with it. I'm currently obsessed with adding cayenne to my batches, I love the hit of heat amidst the sweet roasted crunch. But if you're not a fan of spicy granola, this recipe is just as good without.</i> In a large bowl combine several cups of oats with a combination of nuts and seeds (feel free to use whatever varieties you prefer -- I happen to like a combo of dry roasted pepitas, sunflower seeds, crushed cashews, chia seeds and quinoa for this particular version. I also like to add some ground flaxseed and unsweetened coconut flakes.) Sprinkle dry ingredients with a spice combo of cinnamon, cardamom, paprika, cayenne, and a dash of salt. (Start easy on the cayenne, you can taste and add more gradually.) Stir dry ingredients to combine. Add a heavy drizzle each of olive oil, molasses, and maple syrup. (I probably use about 1/4 cup of each, but don't take my word for it, you may need to taste and adjust to preference). Stir to coat evenly. Bake at 290dg F for 30 minutes, stir, and bake another 10-15 until golden brown. (You can skip the mid-bake stir and your granola will be clumpier). Let cool completely before serving/storing.</div>
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<b>Lemony-Cumin Pinto Dip with Caramelized Onions</b>: <i>This was the result of a pantry/fridge purge and proved to a be a winner. Great alternative to hummus if you want to switch up your legume dips...</i> Heat olive oil in a skillet; when hot, add 1 sliced vidalia onion and cook over medium heat until caramelized. In a food processor combine 12oz pinto beans (drained and rinsed) with freshly chopped chives, dill and parsley. Add a few teaspoons ground cumin, zest of 1 lemon, juice of 1/2 lemon and several glugs of olive oil. Process until smooth; season with salt and pepper, and adjust flavors as needed. Top with caramelized onions and serve with chips or pita.</div>
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Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com13tag:blogger.com,1999:blog-8408639241853655616.post-2625102556067029422013-06-01T06:26:00.000-07:002013-06-01T06:26:13.186-07:00Crispy Chickpea and Dill Barley Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2OXZTJIfYfR9lAyUr-zcUls3f38yYOSYj4EqJ7zKaF88HE6nQvQJ3o1CTbvTEG2T5phmn8awfWhPrfiF52LRZSHcEybi3vqqk-v_PpxWiViQLA0IXY06KeVTHoN119kAnveRu1Uc0Csou/s1600/chickpeasalad3_small.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2OXZTJIfYfR9lAyUr-zcUls3f38yYOSYj4EqJ7zKaF88HE6nQvQJ3o1CTbvTEG2T5phmn8awfWhPrfiF52LRZSHcEybi3vqqk-v_PpxWiViQLA0IXY06KeVTHoN119kAnveRu1Uc0Csou/s1600/chickpeasalad3_small.jpg" /></a>
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Last weekend I went to a barbecue and -- aside from the 40 lbs of ribs gracing the grill -- one of the dishes that stole the show was a chickpea and green bean salad created by my esteemed colleague <a href="https://twitter.com/alisoneroman" target="_blank"><span style="color: #990000;">Alison Roman</span></a>. A simple ode to the season, kissed with just the right amount of fresh dill, it's one of those dishes that arrests your palate with its flavor. Here I riffed on the concept, adding grilled fennel and snap peas to my salad, tossing in some barley to bulk it up, and rendering my chickpeas crispy for textural interest. I anticipate I'll be playing with this theme quite often this summer...<br />
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<u>Chickpea and Dill Barley Salad with Grilled Fennel & Snap Peas</u><br />
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3 cups mixed greens and herbs<br />
1 1/2 cups cooked barley<br />
1 can chickpeas, drained and rinsed<br />
2-3 cups snap peas<br />
1 fennel bulb<br />
1/4 cup (or more) freshly chopped dill<br />
Juice of 1/2 lemon<br />
Olive oil<br />
Honey<br />
Ground ginger<br />
Salt and pepper<br />
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Heat grill to medium-high (alternatively turn on broiler if using oven). Wash fennel bulb and remove fronds and top stems. Slice along the vertical into about 1/4-inch slices, keeping the base in tact. Season both sides with salt and pepper and drizzle with olive oil. Wash snap peas, pat dry, and drizzle with olive oil. Grill (or broil) fennel and snap peas (separately) until charred slightly. (Fennel will need several minutes on each side, snap peas can be tossed periodically to ensure an even char). Set aside, and when the fennel is cool enough to handle, chop it roughly.<br />
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Spread rinsed chickpeas onto a sheet pan and put under the broiler for about 8-10 minutes, until brown and crispy. (Give the pan a shake halfway through cooking).<br />
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For the lemon-ginger vinaigrette, juice 1/2 lemon and add a drizzle of honey and 1/2 tsp ground ginger. Whisk with olive oil until preferred taste/consistency is reached (I like a 1:1 ratio of lemon juice to olive oil). Season with salt and pepper.<br />
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In a large mixing bowl, combine 3 cups mixed greens and herbs and about 1 1/2 cups barley (I had some grain already cooked, but should you be starting from scratch, you'll need about 45 minutes for the barley to cook. Farro or another toothsome grain could be a great alternative here). Add in the grilled fennel and snap peas, crispy chickpeas, and about 1/4 cup or more freshly chopped dill. Drizzle with vinaigrette, season with salt and pepper, and toss. Let sit about 5 minutes, garnish with more dill as needed, and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2M9tup42TQsGtGo6E6W7PavJqwqRlYx4qAB06K8EIN8Lji7WPVYCojtibDo0m6VbtcC4nhGyjAJb0P7r5y-UnNgO-tRJR3PKvgVZmc7eCnTtAEwRr6o94NAaoOlHpCrSBpr_2okzx_lk/s1600/chickpeasalad1_small.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2M9tup42TQsGtGo6E6W7PavJqwqRlYx4qAB06K8EIN8Lji7WPVYCojtibDo0m6VbtcC4nhGyjAJb0P7r5y-UnNgO-tRJR3PKvgVZmc7eCnTtAEwRr6o94NAaoOlHpCrSBpr_2okzx_lk/s1600/chickpeasalad1_small.jpg" /></a>
Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com8tag:blogger.com,1999:blog-8408639241853655616.post-81828930458735780362013-05-20T19:22:00.001-07:002013-05-20T19:31:47.741-07:00No-Knead Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0-ezMEz-g8GZTvn0USU665Wj241N2ZE0JBkTc81bsbttfDlFqxQ4lTnpZMjU7DsyDR3S-dT7ZRA4qkVba-adW4l1CIhsPKLcOzcsUoVIu1VOTm9UAoTacZqqQJD55N-m55CCTkt-Cl6Q/s1600/rye+bread_small.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0-ezMEz-g8GZTvn0USU665Wj241N2ZE0JBkTc81bsbttfDlFqxQ4lTnpZMjU7DsyDR3S-dT7ZRA4qkVba-adW4l1CIhsPKLcOzcsUoVIu1VOTm9UAoTacZqqQJD55N-m55CCTkt-Cl6Q/s1600/rye+bread_small.jpg" /></a>
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I've been on a bread baking jag lately. After a series of disappointing loaves (too dense, too crumbly, bad crust, the list unfolds...), I was discouraged by the process, but resolved to break the spell. Was I letting it rise too long? Not long enough? Was the water too hot? Did I knead it properly? Was it too drafty or too cold in my apartment? Was the flour ratio off? Really, it could have been any of the former. Baking yeast-risen bread is a delicate science -- it takes precision and patience to get it just right. And even when you think you've finally nailed the ratios, something as minor as oven temp could affect the end result.<br />
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So, after chucking a few too many loaves, I decided to go back to basics. I pared down the variables and revisited a technique that has been known to perform time again -- the no-knead loaf. It's a process that takes kneading out of the equation entirely, developed (or at least made famous) by Sullivan Street Bakery guru Jim Lahey and fondly embraced by <a href="http://www.nytimes.com/2006/11/08/dining/08mini.html?ref=dining">many-a-baker</a>. You simply combine your ingredients -- a humble cast of flour, salt, water, yeast and let time do the work. It's nearly effortless and yes, it got me out of my rut.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGE5-HoUftAZC415m2ccHxA6-OJahZYz-XJ_WCJkhmjv4xehUuqVn06y_9lF8RCuPQpkpfN8e3hBWY9w_NQyhc2glyKipcarHmlvKoR-LWItzfwz14aRp6HJXlEwJl4SrJ-p1dzJfCBlj/s1600/bread1_small.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGE5-HoUftAZC415m2ccHxA6-OJahZYz-XJ_WCJkhmjv4xehUuqVn06y_9lF8RCuPQpkpfN8e3hBWY9w_NQyhc2glyKipcarHmlvKoR-LWItzfwz14aRp6HJXlEwJl4SrJ-p1dzJfCBlj/s1600/bread1_small.jpg" /></a>
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Now it's almost a ritual. I'll wake up, mix my dough, let it rise while I go to work, come home and bake it that night. I find my best loaves have a few common denominators: (a) <u>they sit for at least a 12-hour first rise</u> (up to 18), followed by a 1.5 to 2-hour proof (second rise), (b) they have a <u>flour ratio of 2:1 bread flour to another flour</u> (whole-wheat and rye are both proven sidekicks, but I plan to experiment with others), and (c) they <u>bake inside a pre-heated enamelware pot</u> (this creates the effect of an oven inside an oven, yielding an exceptional crust).<br />
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After you do it a few times you'll recognize the feel of a dough that's bound to be successful. When I was mixing one test loaf (a combo of white whole wheat and spelt flour), I knew from the get-go that it was destined to fail. It just didn't have the same texture as the bread flour versions I had made. (I baked it anyway, and yeah, it was terribly dense and dry and landed in the trash.) With bread flour the result has much more air to its crumb. But hey, you win some, you lose some. On to the next one.<br />
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<u>Basic Recipe for Mixed Flour No-Knead Bread</u><br />
[Adapted from Jim Lahey]<br />
2 cups bread flour, more for dusting<br />
1 cup secondary flour (whole-wheat, rye, or another)<br />
1/2 tsp active dry yeast<br />
1 tsp sea salt<br />
1 2/3 cup water<br />
Cornmeal or wheat bran as needed<br />
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In a large bowl combine flours, yeast and salt. Add water, and stir until combined; dough will be sticky. Cover bowl with plastic wrap. Let dough rise at least 12 hours (up to about 18) at warm room temperature, about 70 degrees.
When dough's surface is dotted with bubbles, it is ready. Dust a work surface with flour and turn dough out onto it. Sprinkle dough with flour and fold it over on itself a few times. Shape it into a round and wrap dough in a flour-dusted cotton towel, seam side down. Let dough rise another 1.5-2 hours, until double in size. It will retain a finger poke when it is ready.<br />
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About 30 minutes before the dough is ready, heat oven to 450 dgF. Place a heavy cast-iron, enamel or ceramic pot in the oven as it heats (I use my 5-qt Le Creuset). When dough is fully risen, turn it into the preheated pot, seam side up. Cover pot with lid and bake for 30 minutes. Remove lid and let bread bake another 15-20 minutes, until golden brown. Cool for at least 15 minutes before slicing and serving.
Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com5tag:blogger.com,1999:blog-8408639241853655616.post-30153717581749528152013-05-18T18:07:00.002-07:002013-05-19T06:52:37.238-07:00Cashew Pesto with Mint & Spinach<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglT5LAM6gD8rAHcb9yVcnRUzFIb0xebQmJuJVHNyTiwenH4YNhHEm5AN5VgvRfXktLN5EmNLEcA3Yu1I9DAzfUFc-RU52kqL07xAm1JufSzoxRXs_D8mQ0P5Xnnse0_IzOZd_kVpQTbm-Y/s1600/cashew+pesto1_small+copy.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglT5LAM6gD8rAHcb9yVcnRUzFIb0xebQmJuJVHNyTiwenH4YNhHEm5AN5VgvRfXktLN5EmNLEcA3Yu1I9DAzfUFc-RU52kqL07xAm1JufSzoxRXs_D8mQ0P5Xnnse0_IzOZd_kVpQTbm-Y/s1600/cashew+pesto1_small+copy.jpg" /></a>
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Ever since my roommate alerted me to a cashew pesto she and her mother enjoyed the other day, it's been stuck in my head. Today I toyed with a version of my own. Have to say, it's unlike any other pesto I've ever had -- and til now I've been partial to those of the pistachio variety -- but there's something about cashews (perhaps their inherent creaminess) that bodes especially well with this type of sauce. It's freakin' tasty. I've already tossed it with pan-roasted radishes and shmeared it on homemade bread (not to mention taking a spoon to the bowl). If it survives the night, I've got fresh pasta plans for the stuff tomorrow night. Unlike other pesto recipes, it doesn't use cheese (and it doesn't need it). Green magic from merely <u>roasted cashews</u>, <u>fresh mint</u>, <u>raw spinach</u>, <u>garlic</u>, <u>olive oil</u>, <u>sea salt</u> and freshly ground <u>black pepper</u>. I didn't really measure, rather, added and tasted as I manned the food processor til I found the perfect balance. I urge you to do the same. Gather the best ingredients you can (more than you think you need) and test til you get it right. Too nutty? Add more herbs. Not creamy enough? Add more olive oil. (And be sure to season generously with salt and pepper.) Have fun with it. Cooking without measurements will make you a more attune cook, trust me.Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com3tag:blogger.com,1999:blog-8408639241853655616.post-80603574584063017542013-04-27T07:11:00.002-07:002013-04-27T07:11:55.086-07:00Spring Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYXxB7wvBk1lr_Jm7Hndh_Pqnx-GBn1G25J4-yLFYPRCRcvf5pfZRPKoeFN1vum6yA9b1oLQo8Vv1c0xjy2tPLOLaofJtZhbtIXAt27DKKEK518UzAyA4Uq8sIUy9WoEp5E8p4k2SM98Y/s1600/spring+salad2+copy.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYXxB7wvBk1lr_Jm7Hndh_Pqnx-GBn1G25J4-yLFYPRCRcvf5pfZRPKoeFN1vum6yA9b1oLQo8Vv1c0xjy2tPLOLaofJtZhbtIXAt27DKKEK518UzAyA4Uq8sIUy9WoEp5E8p4k2SM98Y/s1600/spring+salad2+copy.jpg" /></a><br />
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This has to be one of the best salads I've had all spring. It ropes a range of palatal voices (the tangy, the smoky, the salty, the zesty, the fresh) into a conversation that is rich and motivated by the season (as any good salad should). The only addition I would make next time is to shower it all with grated hard-boiled egg -- a decadent garnish exposed to me by a local fave, <a href="http://www.flatbushfarm.com/" target="_blank">Flatbush Farm</a>.<br />
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<b>SMOKED TROUT AND ASPARAGUS SALAD WITH MUSTARD SEED VINAIGRETTE</b><br />
[Measurements are approximate, adjust as needed]<br />
<br />
Large bunch fresh arugula (the fresher the better)<br />
Small bunch purple asparagus<br />
About 20 Kalamata olives, pitted and halved<br />
About 6-8oz. smoked trout<br />
Freshly grated parmesan, for garnish<br />
Zest of one lemon<br />
Juice of 1/2 lemon<br />
Olive oil<br />
Black pepper<br />
Kosher salt<br />
Dijon mustard<br />
Mustard seeds<br />
<br />
Wash and trim the ends off of several spears of asparagus. Using a vegetable peeler, shave the spears along the vertical into thin ribbons (it's easiest to do this by laying them flat, holding the top steady and peeling away from you).<br />
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In a large bowl, combine arugula, asparagus ribbons and roughly 20 pitted kalamata olives (or any olives you like, for that matter).<br />
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In a small bowl whisk together juice of 1/2 lemon, half of the lemon zest, 1/2 tsp dijon mustard, a scattering of mustard seeds. Slowly whisk in olive oil until preferred flavor and consistency is reached. Season with salt and freshly ground black pepper.<br />
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Drizzle vinaigrette around the sides of the salad bowl (allowing it to slowly wrap around the ingredients without over-soaking them). Add chunks of smoked trout and toss salad with your hands to distribute vinaigrette evenly. Garnish with freshly grated Parmesan and more lemon zest. Season with salt and pepper.<br />
<br />Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com2tag:blogger.com,1999:blog-8408639241853655616.post-8755200901912264172013-03-09T07:22:00.001-08:002013-05-12T18:23:45.820-07:00Farro Risotto with Sunchokes & Sage<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhTjlJudV5NBix4gt4BRb931SXLg8WZCh1z-PWrN81tOEI0a1_DZWNTd2i5tb0Q8lFLZpemT7xrILI0En4TC0oT9fsfKnEioKPqdbzqHi0VMbSa2fyzjtdJE4Cadj3Q3v0_Bih7aaJccW/s1600/farrorisotto1+copy.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhTjlJudV5NBix4gt4BRb931SXLg8WZCh1z-PWrN81tOEI0a1_DZWNTd2i5tb0Q8lFLZpemT7xrILI0En4TC0oT9fsfKnEioKPqdbzqHi0VMbSa2fyzjtdJE4Cadj3Q3v0_Bih7aaJccW/s1600/farrorisotto1+copy.jpg" /></a>
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<span style="font-family: inherit;">
Meals in the dark months are rooted in comfort. The fresh produce we craved in the warm weather is seemingly cast aside in favor of soul-warming, bone-thawing, gut-sticking dishes. For the cheesy-starchy fiends, old friends like mac-n-cheese and lasagna hit the table in heavy rotation. For the dixie-centric, fried chicken, creamy grits. For the trendy, <a href="http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/01/ramen-noodle-guide.html" target="_blank"><span style="color: #990000;">ramen</span></a>, which the Japanese have had in their pocket for centuries (...and I don't mean the microwavable noodle packets). For the patient, slow-braised short-ribs. </span><br />
<span style="font-family: inherit;"><br />
But my ultimate is probably risotto. Dense with grains and cheese, it's the kind of dish that's both hearty, wholesome, and an inviting canvas for flavor-play. I prefer a more toothsome texture to my risotto, so instead of classic Arborio rice, I typically employ grains that can stand up to a long simmer -- see: barley, farro, etc. My flavor stance is simple and rustic -- strong herbs, earthy roots, often mushrooms for a hit of umami. Departing from my go-to trio (mushrooms, thyme and manchego), this time I turned to the underrated sunchoke. The 'chokes got a quick solo roast (which brings out their natural nuttiness), before being folded into the simmering farro with bold sage and tart pecorino tuscano. Here's til the thaw. </span><br />
<span style="font-family: inherit;"><br />
<b>FARRO RISOTTO WITH SUNCHOKES & SAGE</b></span><br />
<span style="font-family: inherit;"><b><br /></b>
1 large onion, diced</span><br />
<span style="font-family: inherit;">1 garlic clove, minced</span><br />
<span style="font-family: inherit;">1 lb sunchokes, peeled and sliced</span><br />
<span style="font-family: inherit;">4 cups chicken stock, plus 1 cup water</span><br />
<span style="font-family: inherit;">1 cup farro</span><br />
<span style="font-family: inherit;">1/2 cup dry white wine</span><br />
<span style="font-family: inherit;">1/2 cup pecorino tuscano, plus more as needed</span><br />
<span style="font-family: inherit;">Fresh sage</span><br />
<span style="font-family: inherit;">Olive oil</span><br />
<span style="font-family: inherit;">Salt</span><br />
<span style="font-family: inherit;">Pepper</span><br />
<span style="font-family: inherit;"><br />
Heat oven to 400dgF. Peel and slice sunchokes; toss with olive oil, salt and pepper. Roast sunchokes until they begin to brown -- about 10-15 minutes. Check occasionally, they should be slightly tender, but not too soft.</span><br />
<span style="font-family: inherit;"><br />
Meanwhile, in a small saucepan, bring chicken stock and water to a boil, then reduce heat and keep stock warm over low.</span><br />
<span style="font-family: inherit;"><br />
In a large saucepan, heat 1 Tbsp olive oil over high; add onion and cook, stirring frequently until soft and translucent, about 5 minutes. Add garlic and cook an additional minute, stirring frequently. (Turn down the heat slightly if garlic begins to burn.) Add 1 cup farro, stir, and cook until grains are coated and glistening, about 1 minute. Season with salt and pepper. </span><br />
<span style="font-family: inherit;"><br />
Add 1/2 cup dry white wine and cook until most of the liquid is absorbed. Add 1 cup of the warm stock and cook, stirring frequently, until liquid is absorbed. Continue adding the stock, 1/2 cup at a time, stirring after each addition. When the liquid is nearly absorbed, add 1/2 cup more. Check the farro's doneness after about 25 minutes; it should be slightly tender but retain it's bite. It may take up to 30-35 minutes -- and you may not have to use all of the stock. </span><br />
<span style="font-family: inherit;"><br />
When farro is cooked, stir in the roasted sunchokes. Season again with salt and pepper and fold in 2 Tbsp (or more) freshly chopped sage, plus 1/2 cup grated pecorino tuscano (feel free to use another cheese of your choice -- parmesan and manchego are fine substitutes). Adjust measurements to preferred taste and serve immediately. </span>Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com5tag:blogger.com,1999:blog-8408639241853655616.post-11707563968630356842013-03-03T15:50:00.001-08:002013-05-12T18:23:59.964-07:00Dinner Tonight<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7UQAdv54RNgJMsKRbNiqnR5nJLPv9kRgdmuRjUW77aBzKmL-9TgNiIKEs4MLuPVDt8ChCBPYkkWRcQmJUVT9dngQ37IcjJelMdariPK8ttLHjTZ4-AtvAdqAO7oIcQGNKQpsDytfVDF0/s1600/moules+and+celeriac+dinner+copy.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7UQAdv54RNgJMsKRbNiqnR5nJLPv9kRgdmuRjUW77aBzKmL-9TgNiIKEs4MLuPVDt8ChCBPYkkWRcQmJUVT9dngQ37IcjJelMdariPK8ttLHjTZ4-AtvAdqAO7oIcQGNKQpsDytfVDF0/s1600/moules+and+celeriac+dinner+copy.jpg" /></a><br />
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<span style="font-family: inherit;">A simple feast: pumpernickel sunflower boule, moules in white wine & garlic sauce, and cream of celeriac soup with orange zest, chives and olive oil. Happy Sunday.</span><br />
<span style="font-family: inherit;"><br />
<b>For the soup: </b></span><br />
<span style="font-family: inherit;">1 yellow onion, diced</span><br />
<span style="font-family: inherit;">4 medium-sized celeriac, peeled and chopped</span><br />
<span style="font-family: inherit;">4 cups vegetable stock</span><br />
<span style="font-family: inherit;">1 cup water</span><br />
<span style="font-family: inherit;">Sea salt</span><br />
<span style="font-family: inherit;">Black pepper</span><br />
<span style="font-family: inherit;">Olive oil</span><br />
<span style="font-family: inherit;">Zest of one orange</span><br />
<span style="font-family: inherit;">Fresh chives, finely chopped</span><br />
<span style="font-family: inherit;"><br />
Heat 2 Tbsp olive oil in medium pot. Add onion and cook until soft and translucent, about 5 minutes. Add vegetable stock and water and bring to a boil. Add celeriac and reduce heat to simmer. Simmer until celeriac are very soft, about 20-30 minutes. Season soup with salt and pepper, stir in orange zest, and remove from heat. Allow to cool for several minutes before transferring entire mixture to a food processor to puree. (Alternatively, you can leave the soup in the pot and puree with an immersion blender). Puree until silky smooth, (add more water if mixture is too thick). Return to pot and reheat to desired temperature. Serve garnished with chives and a drizzle of olive oil. </span><br />
<span style="font-family: inherit;"><br />
<br />
<b>For the mussels:</b> </span><br />
<span style="font-family: inherit;">1 lb fresh mussels, rinsed and scrubbed</span><br />
<span style="font-family: inherit;">2 cups dry white wine</span><br />
<span style="font-family: inherit;">5 garlic cloves, minced</span><br />
<span style="font-family: inherit;">4 shallots, minced</span><br />
<span style="font-family: inherit;">Sea salt</span><br />
<span style="font-family: inherit;">Black pepper</span><br />
<span style="font-family: inherit;">Fresh parsley</span><br />
<span style="font-family: inherit;">Olive oil</span><br />
<span style="font-family: inherit;"><br />
Rinse and scrub 1 lb fresh mussels under cold running water. Remove beards if they aren't already and discard. Toss any open mussels that refuse to close after a few squeezes, as they are dead. Heat 2 Tbsp olive oil in medium pot. Add shallots and garlic and cook, stirring frequently, until soft and fragrant. Add white wine, salt and pepper, and simmer for 5 minutes. Add mussels to the pot, cover and increase heat to high. Cook until mussels open, about 5 minutes. Scatter with fresh parsley. </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: x-small;"><i><br /></i></span>Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com3tag:blogger.com,1999:blog-8408639241853655616.post-79493489779857328002013-03-02T06:31:00.000-08:002013-05-12T18:24:17.698-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_6-k0p9CA76-IgFuEG_JSWFhp4TwsSN6wg4-zq77RBvkoOALkMaEZzjHIC-oQ2lDR-Z727aFKsA4pxd4fNSC8cwPdNUjzuVNBmoFK01gGMrf7AB__he_BgzNUEO2QBYCa4Wf2ZwQimDr/s1600/4+wanderers.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_6-k0p9CA76-IgFuEG_JSWFhp4TwsSN6wg4-zq77RBvkoOALkMaEZzjHIC-oQ2lDR-Z727aFKsA4pxd4fNSC8cwPdNUjzuVNBmoFK01gGMrf7AB__he_BgzNUEO2QBYCa4Wf2ZwQimDr/s1600/4+wanderers.jpg" /></a><br />
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<span style="font-family: inherit;">"I will call you by name, I will share your road. But hold me fast, hold me fast, 'cause I'm a hopeless wanderer."</span><br />
<span style="font-family: inherit;"><br /><b>[Clifden, County Galway]</b></span>Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com2tag:blogger.com,1999:blog-8408639241853655616.post-1582513988611015782013-02-18T18:15:00.004-08:002013-05-12T18:24:39.764-07:00Bolognese, Built.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFgr2tiKgqTH4mPgdD7mDYjsjlxYdIw0zqD880Hn7EB-2cKTwjMAyaLsVrS5js7_-czQGJ4_aKgWTtkS6JysU0rqurQzo3qxVdzMqgVxkaaJx51p2B6wlgYSp1a-2BT-Y9yZdeXUsaSn9/s1600/bolognese_crop.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFgr2tiKgqTH4mPgdD7mDYjsjlxYdIw0zqD880Hn7EB-2cKTwjMAyaLsVrS5js7_-czQGJ4_aKgWTtkS6JysU0rqurQzo3qxVdzMqgVxkaaJx51p2B6wlgYSp1a-2BT-Y9yZdeXUsaSn9/s1600/bolognese_crop.jpg" /></a>
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<span style="font-size: xx-small;"><br /></span>
<span style="font-family: inherit;">There's nothing tame about this sauce -- a bolognese built around lamb and mortadella, reinforced with red wine, crushed tomatoes and cream, and bolstered with toasted spices and fresh herbs. "Built" being the key metaphor here. A great bolognese is not just cooked, it is crafted -- with thoughtful ingredients and ample patience. Rush it and yes, you'll have a perfectly edible sauce, but it'll be like limestone compared to the beautiful marble of a slowly simmered bolognese. What I really love about this version, which I adapted from Terrence Gallivan and Seth Siegel-Gardner of Houston's <a href="http://passandprovisions.com/" target="_blank"><span style="color: #990000;">The Pass & Provisions</span></a>, is the brilliant addition of a lemon-pistachio gremolata (which I transformed into a pesto), which delivers a most-welcome kiss of brightness to cut through the rich sauce. (The lamb also imparts a unique earthiness that you wouldn't get from pork or beef.) Believe me, this is one that'll impress guests, kids.</span><br />
<span style="font-family: inherit;"><br />
<b>LAMB AND MORTADELLA BOLOGNESE WITH MEYER LEMON-PISTACHIO PESTO</b></span><br />
<span style="font-family: inherit;">[Adapted from Tasting Table's <a href="http://www.tastingtable.com/entry_detail/chefs_recipes/12275" target="_blank"><span style="color: #990000;">Sous Chef Series</span></a>]</span><br />
<span style="font-family: inherit;"><br /><b>
BOLOGNESE</b></span><br />
<span style="font-family: inherit;">1 pound lamb shoulder, cut into 2-inch pieces</span><br />
<span style="font-family: inherit;">1/2 pound mortadella </span><br />
<span style="font-family: inherit;">1 tsp whole black peppercorns</span><br />
<span style="font-family: inherit;">1 teaspoon fennel seeds</span><br />
<span style="font-family: inherit;">1 whole star anise</span><br />
<span style="font-family: inherit;">3 fresh basil leaves</span><br />
<span style="font-family: inherit;">2 large sprig fresh oregano</span><br />
<span style="font-family: inherit;">1 large sprig fresh thyme</span><br />
<span style="font-family: inherit;">1 dried bay leaf</span><br />
<span style="font-family: inherit;">½ cup extra-virgin olive oil</span><br />
<span style="font-family: inherit;">4 celery stalks, finely chopped</span><br />
<span style="font-family: inherit;">4 garlic cloves, finely chopped</span><br />
<span style="font-family: inherit;">2 large yellow onions, finely chopped</span><br />
<span style="font-family: inherit;">1 large carrot, finely chopped</span><br />
<span style="font-family: inherit;">1 cup dry red wine</span><br />
<span style="font-family: inherit;">½ cup red wine vinegar</span><br />
<span style="font-family: inherit;">Two 28-ounce cans crushed tomatoes</span><br />
<span style="font-family: inherit;">1 cup whole milk</span><br />
<span style="font-family: inherit;">½ cup finely grated Parmesan cheese </span><br />
<span style="font-family: inherit;">Kosher salt </span><br />
<span style="font-family: inherit;">Cheesecloth</span><br />
<span style="font-family: inherit;">1 pound fresh pasta</span><br />
<span style="font-family: inherit;"><br /><b>
PESTO</b></span><br />
<span style="font-family: inherit;">½ cup pistachios</span><br />
<span style="font-family: inherit;">½ cup extra-virgin olive oil</span><br />
<span style="font-family: inherit;">½ bunch flat-leaf parsley leaves, finely chopped</span><br />
<span style="font-family: inherit;">Zest and juice of 2 Meyer lemons</span><br />
<span style="font-family: inherit;">1 teaspoon kosher salt</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<div style="border: 0px; padding: 0px;">
<span style="font-family: inherit;">To make the bolognese: Freeze the chunks of lamb shoulder and mortadella for 20 minutes until semi-frozen. Pulse in a food processor to break them down into a rough-textured mixture. [Alternatively, if you have a meat grinder: Fill a large bowl with ice and water and set a medium bowl inside of the ice water bath. Using a meat grinder or the grinder attachment of a stand mixer, force the pork shoulder and then the mortadella through the grinder and into the bowl set within the ice water bath.] Set meat aside.</span></div>
<div style="border: 0px; padding: 0px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="border: 0px; padding: 0px;">
<span style="font-family: inherit;">Heat a large pot over medium; add black peppercorns, fennel seeds and star anise. Cook, stirring often, until fennel seeds are golden [2-3 minutes]. Remove from heat and transfer spices to a large double-folded square of cheesecloth. Add basil, oregano, thyme and bay leaf to cheesecloth and secure with butcher's twine. Set aside. </span></div>
<div style="border: 0px; padding: 0px;">
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<span style="font-family: inherit;">Heat olive oil in same pot over high. When oil is hot [after about 1 minute] add ground lamb and mortadella and cook until meat is browned [about 8-10 minutes]. Use slotted spoon to transfer meat to a bowl. Add celery, garlic, onions, and carrot to the pot and cook, stirring often, until vegetables caramelize [6-8 minutes]. </span></div>
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<span style="font-family: inherit;">Return meat to the pot with the vegetables and add the red wine. Stir, scraping up any brown bits from the bottom of the pot, add red wine vinegar, and bring to a boil. Reduce heat to medium and cook until liquid is reduced by half [about 10 minutes]. Add crushed tomatoes and milk. Reduce heat to low and simmer for about 2 hours. Stir in grated Parmesan, taste, and adjust seasoning if necessary. </span></div>
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<span style="font-family: inherit;">To make the pesto: Toast the pistachios in a 350dg oven for about 6-8 minutes. Transfer to a plate to cool. When nuts have cooled, transfer to a food processor and pulse until crushed, but not powder-fine. Add olive oil, parsley, lemon juice and zest. Pulse to combine, adjusting measurements as necessary for taste/consistency. Stir in salt. </span></div>
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<span style="font-family: inherit;">Bring a large pot of salted water to a boil. Add pasta and cook until al dente, then drain and drizzle with olive oil. When ready to serve, plate (or bowl) pasta, spoon bolognese over the top and finish with a large dollop of the lemon-pistachio pesto. </span></div>
<span style="border: 0px; padding: 0px;"></span>Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com5tag:blogger.com,1999:blog-8408639241853655616.post-59200623238449608162013-01-05T06:29:00.000-08:002013-06-02T06:38:03.819-07:00Java Gingerbread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Oy7IeZ7z1OH8VFQiROxTEVV4AwlUuoEh3E7zejUG_q0kPfBH7HOHVfVJK5D8lNsQwfuMyUn4xzXjuwq-kHsK0OEisDDEhSVmZtUDot-QyKnlL1r8ddygxA7ecHQJ_ysQYuusKLHgEApj/s1600/xmasgingerbread.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Oy7IeZ7z1OH8VFQiROxTEVV4AwlUuoEh3E7zejUG_q0kPfBH7HOHVfVJK5D8lNsQwfuMyUn4xzXjuwq-kHsK0OEisDDEhSVmZtUDot-QyKnlL1r8ddygxA7ecHQJ_ysQYuusKLHgEApj/s1600/xmasgingerbread.jpg" /></a>
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<span style="font-family: inherit;">There are a handful of things that are unequivocally charged with Christmas spirit. Like fresh snow. The scent of pine. Mulled wine on the lips. And of course, gingerbread. The fellowship of molasses and ginger is a dark magic -- laced with spice and strangely addictive. This year I elevated a simple gingerbread recipe, binding the usual suspects with olive oil for an especially moist loaf, and bolstering the flavor with brewed coffee. The holidays may be over, but having this quickbread on hand is a ticket to the season any time of year.</span><br />
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<b>JAVA GINGERBREAD </b></span><br />
<span style="font-family: inherit;">[Yield: 1 loaf]
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2 1/2 cups all-purpose flour</span><br />
<span style="font-family: inherit;">1 1/2 tsp baking soda</span><br />
<span style="font-family: inherit;">1 tsp ground cinnamon</span><br />
<span style="font-family: inherit;">1 1/2 tsp ground ginger</span><br />
<span style="font-family: inherit;">1 tsp ground cloves</span><br />
<span style="font-family: inherit;">1/2 tsp sea salt</span><br />
<span style="font-family: inherit;">1/3 cup extra-virgin olive oil</span><br />
<span style="font-family: inherit;">1/2 cup light brown sugar, lightly packed</span><br />
<span style="font-family: inherit;">1 large egg</span><br />
<span style="font-family: inherit;">1 cup dark molasses</span><br />
<span style="font-family: inherit;">1 cup hot brewed coffee</span><br />
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Heat oven to 350 dgF. In a medium bowl, combine dry ingredients: flour, baking soda, cinnamon, ginger, cloves, salt. In a larger bowl, whisk together olive oil, brown sugar, and the egg. In a small bowl, stir together the hot coffee and molasses until combined. </span><br />
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Add about 1/3 of the dry ingredients to the oil-sugar-egg mixture, whisking until just combined. Add half of the molasses mixture, stir to combine, and then continue alternating dry ingredients and molasses in increments, until all ingredients are incorporated. Be careful not to overmix. </span><br />
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Grease a loaf pan and pour in the prepared batter. Bake for 50-55 minutes, or until a toothpick inserted into the bread emerges clean. Cool in the pan for 5-10 minutes before turning it out onto a rack to cool completely. </span><br />
<span style="font-family: inherit;"><br />When bread has cooled, dust with powdered sugar, slice, and serve. </span>Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com7tag:blogger.com,1999:blog-8408639241853655616.post-69929604603961727762012-12-01T06:40:00.003-08:002013-06-02T06:44:11.539-07:00Bourbon-Cardamom Apple Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSzHhfW2LJKFoR-El_3toeGFpnt-Hmtkl2BJhWpbnUwm3te1XSm44GAKRVTnEFb9B8ABpKBMoBgFhrxaMSogWFXpgn6o8NpRDq6ESZ7tJOJnNcR_JV-t8X71eye5T_fWh8L73Q6fqfxEN/s1600/DSC_3299_rev.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSzHhfW2LJKFoR-El_3toeGFpnt-Hmtkl2BJhWpbnUwm3te1XSm44GAKRVTnEFb9B8ABpKBMoBgFhrxaMSogWFXpgn6o8NpRDq6ESZ7tJOJnNcR_JV-t8X71eye5T_fWh8L73Q6fqfxEN/s1600/DSC_3299_rev.jpg" /></a>
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<span style="font-family: Courier New, Courier, monospace; font-size: x-small; font-style: italic;"> </span><span style="font-family: inherit;">This recipe was born from a 3-tupperware overstock of apple pie filling (bestowed upon me by the <a href="http://www.bonappetit.com/" target="_blank"><b><span style="color: #990000;">Bon Appetit</span></b></a> test kitchen after our Thanksgiving cooking marathon for Sandy victims in the Rockaways). I accepted the fruit, torn between reluctance to bake a pie and gratitude that I now had an answer to the question of what I was going to bring to Thanksgiving. As I began considering recipes, I tasted a few slices and realized that apples with brown sugar, a bit of flour and lemon juice held much more potential than being baked in a regular-ol pie. Then I opened my e-mail inbox and found my answer: <a href="http://food52.com/" target="_blank"><b><span style="color: #990000;">FOOD52</span></b></a>'s recipe for a <a href="http://food52.com/blog/4999_teddies_apple_cake" target="_blank"><b><span style="color: #990000;">Genius Apple Cake</span></b></a>. Bingo. But I wasn't content with Genius alone. Instead I went more Boozy-Mad-Scientist with this guy. Grabbed some bourbon, perfumed it with one of my favorite baking spices -- cardamom, and tasted as I went to make sure the sugar ratios were just right (since my apples were already sugared). Baking typically doesn't lend itself to winging-it, and honestly, I had no idea if it would even turn out. For the next hour-plus I held my breath, but as it rose in the tube pan I rigged with a shot glass, I knew that I'd at least have a looker of a dessert, even if it didn't wow the palate. Turns out, it was a damn tasty crowd pleaser -- not too sweet, a hint of bourbon threaded throughout -- the perfect pillow for a dollop of ice cream. And it was even better the next day for breakfast.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigpj356X0aG0_9lzyAPkXhFN80UWaDG4qEpWS9iv1YS5QuVxtj2Nub5PWbNIPBqAGbJ_sVrAd-nhtnaCptE_vaGJqjFmwQZ1R9b6doyySBuOe3Xw1FTz5dG9ra54UWOZDt4oL7jzZ7lFQo/s1600/DSC_3308_rev.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigpj356X0aG0_9lzyAPkXhFN80UWaDG4qEpWS9iv1YS5QuVxtj2Nub5PWbNIPBqAGbJ_sVrAd-nhtnaCptE_vaGJqjFmwQZ1R9b6doyySBuOe3Xw1FTz5dG9ra54UWOZDt4oL7jzZ7lFQo/s1600/DSC_3308_rev.jpg" /></a>
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<b><span style="font-family: inherit;">BOURBON-CARDAMOM APPLE CAKE</span></b></div>
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<span style="font-family: inherit;">[Inspired by <a href="http://food52.com/blog/4999_teddies_apple_cake" target="_blank"><span style="color: #990000;"><b>Teddie's Apple Cake</b></span></a>]</span></div>
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<span style="font-family: inherit;">2 cups flour</span></div>
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<span style="font-family: inherit;">1 cup whole wheat flour</span></div>
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<span style="font-family: inherit;">1 1/2 cups safflower or vegetable oil</span></div>
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<span style="font-family: inherit;">3 eggs </span></div>
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<span style="font-family: inherit;">1 tsp salt</span></div>
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<span style="font-family: inherit;">1 1/2 tsp cinnamon</span></div>
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<span style="font-family: inherit;">1 1/2 tsp ground cardamom</span></div>
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<span style="font-family: inherit;">1 tsp baking soda</span></div>
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<span style="font-family: inherit;">1 tsp vanilla</span></div>
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<span style="font-family: inherit;">1/2 cup bourbon</span></div>
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<span style="font-family: inherit;">1 cup chopped, roasted almonds, or walnuts(optional)</span></div>
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<span style="font-family: inherit;">3 cups peeled, cored, thickly sliced apples*</span></div>
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<span style="font-family: inherit;">Brown sugar</span></div>
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<span style="font-family: inherit;">A drizzle or two of honey</span></div>
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<span style="font-family: inherit;">Powdered sugar, for dusting</span></div>
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*My apples were already mixed with brown sugar, flour and lemon juice, then I added a drizzle honey and more brown sugar to taste as I mixed the batter. If you are starting from scratch, I recommend peeling, slicing and mixing your apples with brown sugar and lemon juice, and allowing to sit for at least several hours to the natural sugars and juices of the fruit can collect. It'll yield a naturally sweeter cake. </span><br />
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1. Heat oven to 350 dg F. Grease a 9-inch baking pan (or tube pan if you have one). </span><br />
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2. Sift together flours, salt, cinnamon, cardamom, baking soda. In a separate bowl whisk together oil, eggs, vanilla and bourbon. Stir in dry ingredients gradually. Fold in apples and almonds, stirring until well-combined.</span><br />
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3. Pour batter into pan, spreading evenly, and bake for 1 hour and 15 minutes, or until a toothpick comes out clean. Allow to cool in pan completely. Dust with powdered sugar and serve at room temperature. Delicious a la mode. </span><br />
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Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com8tag:blogger.com,1999:blog-8408639241853655616.post-44521761815289890282012-10-30T12:41:00.000-07:002013-06-02T06:48:31.241-07:00Reset, Go.<span style="font-family: inherit;">Two months since my last post. You know it's been too long when you start to get concerned e-mails from strangers: "You haven't posted anything since August and I wondered if all is well?" All <b>is</b> well. Crazy, but well. [Begin: Excuse] It's been a season of change, with a new job, new apartment, and the chaos/stress that ensues with each. All have arrested my posting frequency -- a pause I didn't intend...alas, <a href="http://www.youtube.com/watch?v=7dUvvAgAmJA" target="_blank"><span style="color: #990000;">time has been a fickle friend</span></a>. But I sense a revival on the horizon. I've been building up my ammo. Garnering bi-coastal inspiration. There's a roster of things I want to make. And will. For now, I leave you with an Insta-glimpse of <a href="http://www.youtube.com/watch?v=0SMOQwEWG0E&feature=watch-vrec" target="_blank"><span style="color: #990000;">how I'm livin'</span></a>...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnhycxpxp9hKRA2IrNZMUhRTcsZ1FA2Vu6NxBilTt-ofb8rtiNmhCto_V6xBFPNQB49V9BxN4VNi9Z0yBcvL-RjDQ_eo3lQRDlP56JznBepWxhULLOJQpUGwKENCdutsDRetJe5RSZK4Y/s1600/blog+diptych1.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnhycxpxp9hKRA2IrNZMUhRTcsZ1FA2Vu6NxBilTt-ofb8rtiNmhCto_V6xBFPNQB49V9BxN4VNi9Z0yBcvL-RjDQ_eo3lQRDlP56JznBepWxhULLOJQpUGwKENCdutsDRetJe5RSZK4Y/s1600/blog+diptych1.jpg" /></a>
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<span style="font-family: inherit;"> I've been cleaning out old shelves...and stocking new ones.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEied9Dt2En8q9Zk9vpcBgfwKLEh2UkMP16Dsh-aO1BD4o7AnbiST519tW6mr6ZbY2EN4gfKlm05kWHHNCw3aaHjJS-cvYMx997Yh2yd055Kp0jzGPKITr3cIZc9pCe8DrcIYkzcE_yDFyaQ/s1600/blog+diptych2.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEied9Dt2En8q9Zk9vpcBgfwKLEh2UkMP16Dsh-aO1BD4o7AnbiST519tW6mr6ZbY2EN4gfKlm05kWHHNCw3aaHjJS-cvYMx997Yh2yd055Kp0jzGPKITr3cIZc9pCe8DrcIYkzcE_yDFyaQ/s1600/blog+diptych2.jpg" /></a>
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<span style="font-family: inherit;"> Setting up a new place to shoot...and putting it to use.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp56GAcZgDeZ5NZEQILzt2PPGRqoMQMWAYMrBPBByM0FqKTpR7i7iqmpcdtPrXLwKR8Z8IQ75cTb_bd4QvOMbNyY8AUtt6Au0AyW2yDib9nxWMYYhcam-iLgAXMbsORRlRfucwkS_KtLl7/s1600/blog+diptych4.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp56GAcZgDeZ5NZEQILzt2PPGRqoMQMWAYMrBPBByM0FqKTpR7i7iqmpcdtPrXLwKR8Z8IQ75cTb_bd4QvOMbNyY8AUtt6Au0AyW2yDib9nxWMYYhcam-iLgAXMbsORRlRfucwkS_KtLl7/s1600/blog+diptych4.jpg" /></a>
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<span style="font-family: inherit;">Experimenting... and outfitting. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4oUYHcnQHlqp7CiW0HQIPfKM04WoqsfQTDz4V5VOhWdOUoVquQ8rhmvaL4mnt_Q48b0xGHN9CLRTqmphRgmoFSkaF4omf7QWAUharMsFVVRgG132hG-F0PNasvC4iGiqBXRCXil2q-Va/s1600/blog+diptych5.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4oUYHcnQHlqp7CiW0HQIPfKM04WoqsfQTDz4V5VOhWdOUoVquQ8rhmvaL4mnt_Q48b0xGHN9CLRTqmphRgmoFSkaF4omf7QWAUharMsFVVRgG132hG-F0PNasvC4iGiqBXRCXil2q-Va/s1600/blog+diptych5.jpg" /></a>
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<span style="font-family: inherit;"> Traveling...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBicUdPE726L1_GA-YdJyHSlStA0oah_kv9jbNlX7-LfkxjuGE_pQdhUGdvVQRxCjwBY8W9oYi8u9srEeAEeRBdMypgI5uSVJgfmdSTsU4KWxzcReK5wCAvSZ6aFIUnwynkc2bf4FE9Mw/s1600/blog+diptych6.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBicUdPE726L1_GA-YdJyHSlStA0oah_kv9jbNlX7-LfkxjuGE_pQdhUGdvVQRxCjwBY8W9oYi8u9srEeAEeRBdMypgI5uSVJgfmdSTsU4KWxzcReK5wCAvSZ6aFIUnwynkc2bf4FE9Mw/s1600/blog+diptych6.jpg" /></a><br />
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<span style="font-family: inherit;">...making pictures... </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0GOgdz3Z-Kl5wtXgpDRwl3Q8AipTHnmt40qbtIN3OM9ftC5kty20FxUBYzUyByOKqlTwFIPU8StXHoNaZ5PLVmtixIoMTINb3VuudakWdWGAlZpmbLnAvjT0ZX4OfhtzH0dkIE-FNNAS/s1600/blog+diptych7.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0GOgdz3Z-Kl5wtXgpDRwl3Q8AipTHnmt40qbtIN3OM9ftC5kty20FxUBYzUyByOKqlTwFIPU8StXHoNaZ5PLVmtixIoMTINb3VuudakWdWGAlZpmbLnAvjT0ZX4OfhtzH0dkIE-FNNAS/s1600/blog+diptych7.jpg" /></a><br />
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<span style="font-family: inherit;">...and getting inspired.</span></div>
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<span style="font-family: inherit;">[Promise I'll be back soon with a recipe to share. Stay tuned, my friends.]</span></div>
Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com1tag:blogger.com,1999:blog-8408639241853655616.post-8872927692038270892012-08-28T18:23:00.000-07:002013-06-02T06:49:24.688-07:00Molasses Granola<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJoEal9AbfpdiN6Cgf1ZScA4GqPtoMVAt8c_mfjzTAaat0Gr-AR-zEaJh5AFs6UtFMvMGkvlRtR47nL-twIb387pQg5xd3_wqjmjNiCCll0RZvYujvkYkjEChMI0Uk9fnP41EUrByOuYai/s1600/DSC_3086_edit.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJoEal9AbfpdiN6Cgf1ZScA4GqPtoMVAt8c_mfjzTAaat0Gr-AR-zEaJh5AFs6UtFMvMGkvlRtR47nL-twIb387pQg5xd3_wqjmjNiCCll0RZvYujvkYkjEChMI0Uk9fnP41EUrByOuYai/s1600/DSC_3086_edit.jpg" /></a>
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<i>When you've nailed it, you know. I've been baking my own granola for a while, and swore never again to buy it because a) it's super easy to make, and b) each batch is like a personal mood board -- ("Oh, last time I used almonds and currants? This time I want cashews and coconut.") But I recently broke my store-no-more promise and tried a version from <a href="http://www.kindsnacks.com/kind-store/healthy-grains/maple-walnut-clusters-with-chia-quinoa.html" target="_blank"><span style="color: #990000;"><b>KIND</b></span></a>. I was instantly charmed. With a glance at the ingredients, my mouth curled into a grin -- before me was a list of familiar, pronounceable names -- ideal ammo for a DIY granolateer.</i><br />
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<i>KIND uses gluten-free ingredients, and their base includes a mix of whole grains like amaranth, quinoa, oats, millet and buckwheat. I simplified a bit and used ingredients I had on hand, pairing rolled oats with quinoa and flaxseed meal, chocking it up with crushed walnuts and flax seeds, and dressing it in olive oil, maple syrup, and a game-changing ingredient: <u>molasses</u>. Not sure why I'd never thought to use the viscous player before, but when the granola came out of the oven I knew I had found my secret weapon. Molasses lends a deep, dark flavor that weaves itself in and over the oats and seeds in a way that I have never achieved with my maple or honey-sweetened batches. I don't know, maybe I'm partial to products of my own creation, but I think I may have one-upped KIND on their own recipe...</i></div>
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<b>MOLASSES GRANOLA</b></div>
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1 1/2 cup rolled oats </div>
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1/4 cup raw quinoa </div>
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1/4 cup golden flaxseed meal </div>
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1/2 cup crushed walnuts </div>
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2 Tbsp flaxseeds </div>
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2 Tbsp sunflower seeds </div>
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2 Tbsp olive oil </div>
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2 Tbsp maple syrup </div>
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1 Tbsp + 1 tsp molasses </div>
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Sea salt, to taste<br />
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Heat oven to 300 dgF. Combine dry ingredients in a large bowl; toss gently. Add oil, maple syrup, and molasses; stir until ingredients are evenly coated. Spread granola onto a parchment-lined rimmed baking sheet. Bake for about 30-35 minutes, stirring every 15, until toasted and golden. Allow to cool completely before serving or storing. Lasts several weeks in an airtight container/jar.</div>
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Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com12tag:blogger.com,1999:blog-8408639241853655616.post-49445874074630040122012-08-23T05:43:00.001-07:002013-06-02T06:50:12.199-07:00Simply Gazpacho<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMavqhRyE_A5NCk-xiBakju2PVODVaqUv6hRLeGt74qMpf58iDE6daliibAHgqWmBS-uvXzgaOMtsKnPXg0O6S9u6AqdKXF82ONKyWQEjK7G7I5jT-vxTfekCoc-eD5WF49OzVsW346YD9/s1600/DSC_3003_edit.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMavqhRyE_A5NCk-xiBakju2PVODVaqUv6hRLeGt74qMpf58iDE6daliibAHgqWmBS-uvXzgaOMtsKnPXg0O6S9u6AqdKXF82ONKyWQEjK7G7I5jT-vxTfekCoc-eD5WF49OzVsW346YD9/s1600/DSC_3003_edit.jpg" /></a>
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<i>It's an unwritten adage: </i><u>When August gives you ripe tomatoes, make gazpacho</u><i>. The raw, chilled soup has become the quintessential celebration of summer produce at its freshest. It's incredibly easy, can be whipped up sans stove, and doesn't require a ton of ingredients because the select few it includes are just that good -- (and be sure to use the best). Even more appealing is that you don't have to follow directions exactly; the recipe is more like a sketch -- and one that invites coloring outside the lines. </i><br />
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<i>Despite the fact that it can be made differently every time, tradition holds gazpacho to a few basic essentials: tomatoes (the ripest you can procure), cucumber (or zucchini), onion, garlic, olive oil, vinegar...and a blender. Sometimes bread is added, sometimes not. Sometimes a hot chile, or a bell pepper, or an earthy herb like cilantro or basil. It's infinitely variable -- you could even use fruit like grape or melon -- but here I channeled the classic version. Simple and bursting with tomato-y flavor, it's bulked up with rustic bread -- both in the soup and on top as crunchy homemade croutons. Diced avocado and shavings of manchego add subtle creamy notes that balance the fresh vibrancy of the soup. Whatever you do, serve it super cold; there's nothing that tastes more refreshing in this August heat. [Note: It's even better the next day, after the flavors have had time to chill and mingle]. </i><br />
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<b>GAZPACHO WITH HOMEMADE CROUTONS</b><br />
<b>[Adapted from Rebecca Meeker, Chef de Cuisine at <a href="http://congressaustin.com/congress/" target="_blank"><span style="color: #990000;">Congress</span></a>]</b></div>
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<div style="text-align: center;">
3 large ripe tomatoes, coarsely chopped</div>
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1 red bell pepper, coarsely chopped</div>
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1 English cucumber, peeled and diced</div>
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2 cloves garlic, smashed and peeled</div>
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1 medium onion, peeled and diced</div>
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2 slices rustic country bread, crust removed and cubed</div>
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2 Tbsp olive oil</div>
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1 Tbsp red wine vinegar, plus more to taste</div>
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Sea salt</div>
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Freshly ground black pepper, to taste</div>
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Tabasco sauce, to taste (optional)</div>
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In a large bowl, combine tomatoes, bell pepper, cucumber, garlic, cubed bread, olive oil, vinegar and 1 tsp sea salt. Use your hands to crush the ingredients together. Place in the refrigerator and allow to chill for at least an hour. </div>
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Remove gazpacho from the fridge, transfer to a blender or food processor, and puree until smooth, working in batches if necessary. Season with salt and freshly ground black pepper. If you want to give it heat, add some tabasco sauce -- a little at a time -- stirring and adjusting flavor as preferred. Chill again. </div>
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To make homemade croutons: roughly cube another slice or two of bread (adjust depending on how many croutons you want). Heat a skillet over medium, add olive oil and swirl to coat the bottom. When hot, add cubed bread and cook, stirring occasionally, until crispy on all sides (about 6 to 8 minutes). Serve over chilled gazpacho with diced avocado, a drizzle of olive oil, and freshly grated manchego cheese. </div>
Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com9tag:blogger.com,1999:blog-8408639241853655616.post-8999693688797239812012-08-18T09:29:00.000-07:002013-06-02T06:50:55.359-07:00Corn & Black Bean Burgers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYavmwQT2p9dRAWaydALUz_w9LjQdL4OdBO6qc8LJZ1-QBtRxXz_TkhGaitFJW6YXp_iFBHnFKTK3JzMDY5hhsQrD_Z1jFRLLMtvFnarUYlFXRk1aOZON8gLkbQ7iu0zM05Sj5Sphd8IDL/s1600/DSC_2982_editnew-1.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYavmwQT2p9dRAWaydALUz_w9LjQdL4OdBO6qc8LJZ1-QBtRxXz_TkhGaitFJW6YXp_iFBHnFKTK3JzMDY5hhsQrD_Z1jFRLLMtvFnarUYlFXRk1aOZON8gLkbQ7iu0zM05Sj5Sphd8IDL/s1600/DSC_2982_editnew-1.jpg" /></a>
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Veggie burgers get a bad rap. And to be fair to the carnivores that scorn them, it's true, aside from shape, there's barely any resemblance between patty-shaped veggies and the juice-dripping ground meat we Americans have established as the appropriate manifestation of the word "burger." Still, there is much to be argued for the vegetarian counterpart. For one, veggie burgers demand creativity -- since ground vegetables can't hold their own against the grill like meat can, they need some backup. This is where things get fun. Gena Hamshaw, author of the blog <a href="http://www.choosingraw.com/" target="_blank"><span style="color: #990000;"><b>Choosing Raw</b></span></a>, suggests the <a href="http://food52.com/blog/4192_veggie_burgers_for_now_and_later" target="_blank"><b><span style="color: #990000;">"you pick (at least) three"</span></b></a> method of curating your veggie burger base. This should include a <b><i>veggie</i></b> (corn, zucchini, mushrooms, beets, sweet potato...), a <b><i>grain</i></b> (ie. quinoa, oats, rice, breadcrumbs...), a <b><i>legume</i></b> (beans, chickpeas, lentils...), and/or a <b><i>nut</i></b> (walnuts, pistachios, almonds, cashews, sunflower seeds, pepitas...) From this formula, the possibilities are limitless, and the process becomes a challenge to find the tastiest combination. </div>
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For my burger I pulled from all four categories--</div>
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Veggie: Fresh corn</div>
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Grain: Quinoa</div>
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Legume: Black beans</div>
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Nut: Pistachio</div>
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Then I spiced the mixture up with cayenne, coriander and cumin, channeling the Southwest flavors suggested by the corn-black bean duo, and finished it off with fresh lime juice and basil. The flavor was so awesome that it was hard not to skip the burger-making and just take a spoon to the bowl. (And really, you could just stop right there and start dunking chips). But I resisted the urge, formed my patties, and grilled them up. Despite the fact that they are indeed more prone to crumbling than meat burgers, that shortcoming is forgiven when you take a bite. The slightly charred crust gives way to an explosion of flavor that summersaults over your tastebuds -- at once fresh, nutty, sweet, spicy. It won't matter that this burger isn't a juicy mass of meat -- it's not supposed to be. </div>
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CORN & BLACK BEAN BURGERS</div>
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2 Tbsp olive oil, divided </div>
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1 clove garlic, minced </div>
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1 cup onion, chopped finely </div>
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1 1/2 cups fresh corn off the cob<i>* </i></div>
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1/2 cup shelled pistachios </div>
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Salt and pepper, to taste </div>
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1 1/2 cup cooked black beans </div>
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1 cup cooked quinoa (1/3 cup dry) </div>
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2/3 cups water </div>
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1 Tbsp lime juice, plus more to taste </div>
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2 Tbsp fresh basil, chopped </div>
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Dash cayenne </div>
<div style="text-align: center;">
Ground cumin, to taste<br />
Ground coriander, to taste</div>
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Rinse 1/3 cup quinoa, place in a small saucepan with 2/3 cup water and some salt; bring to a boil. Reduce heat and simmer with lid ajar for about 15 minutes, until water is absorbed and you see thin rings detaching the quinoa grains. Fluff with a fork, cover, and set aside.<br />
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Heat olive oil in a medium skillet over medium. Add minced garlic and chopped onion; saute until onion is translucent, about 5 minutes. Add corn and saute an additional few minutes until heated through. <i>*Note: I</i><span style="text-align: center;"><i>n this batch I used leftover raw corn salad with minced onion, lime juice, cumin, olive oil, coriander.</i> </span><br />
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Meanwhile, pulse shelled pistachios into a course meal in a food processor with some salt and pepper. Add the black beans, quinoa, lime juice and basil and pulse to combine (you want the beans to break down slightly and the mixture to hold together, but the consistency should still have some texture, so don't process for too long). Transfer to a mixing bowl and fold in the sauteed corn and onions, using your hands to combine. Season with cumin, coriander, cayenne pepper, salt and black pepper, to taste. Shape mixture into 6 round patties.<br />
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Heat grill pan or cast iron skillet over medium-high. [Note: You can also attempt on an open grill, but be wary of the patties' crumbly tendency on the flip. You might want to use a grill pan let you lose half of the burger through the grate.] If cooking on stovetop, heat a bit of olive oil in your skillet then add burgers and cook for about 5 minutes on each side (again, careful on the flip).<br />
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Alternatively, you can cook the burgers in the oven at 375 dgF for about 25 minutes (flipping halfway). I like to do a skillet cook first to get both sides brown and crispy, then finish off in the oven to help them heat through and hold their shape. (About 3 to 4 minutes each side in the skillet, then 10 additional in the oven.)<br />
<br />Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com4tag:blogger.com,1999:blog-8408639241853655616.post-48995202532998349192012-08-14T05:49:00.000-07:002013-06-02T06:52:04.194-07:00Orecchiette with Melon, Pancetta, Feta & Mint<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODrKWGQCW94OhghuhFhe8L5J6Hdem6xV2V-EHP6ERgcjt8H8ZfkJF0dbAytx-59jUQYLKo5Z1xRkIIONbvVu0Blqh3Ci4vCyuyP9uVaqiNJGkIpDrFdOsER4jOqHlrSA5P_H-qtKOzT-O/s1600/DSC_2850.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODrKWGQCW94OhghuhFhe8L5J6Hdem6xV2V-EHP6ERgcjt8H8ZfkJF0dbAytx-59jUQYLKo5Z1xRkIIONbvVu0Blqh3Ci4vCyuyP9uVaqiNJGkIpDrFdOsER4jOqHlrSA5P_H-qtKOzT-O/s1600/DSC_2850.JPG" /></a>
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It's hard not to be charmed by the <span class="s1">salty-sweet</span><b> </b>marriage of pancetta and melon. (And with a summer crop that's <a href="http://healthland.time.com/2012/07/27/are-your-fruits-and-veggies-bursting-with-flavor-thank-the-drought/" target="_blank"><b><span style="color: #990000;">sweeter than ever</span></b></a>, now's the time to reach for the melon baller.) Here the classic pair is joined by fresh mint and tangy feta in a bright pasta salad that satisfies every taste bud.</div>
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<b>ORECCHIETTE WITH MELON, PANCETTA, FETA & MINT</b></div>
<div style="text-align: center;">
<b>[Adapted from <a href="http://www.bonappetit.com/recipes/quick-recipes/2012/08/pasta-salad-with-melon-pancetta-and-ricotta-salata" target="_blank"><span style="color: #990000;">Bon Appetit</span></a>]</b></div>
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2 ounces thinly sliced pancetta</div>
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6 ounces orecchiette pasta</div>
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Sea salt</div>
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3 Tbsp extra-virgin olive oil</div>
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2 Tbsp white wine vinegar</div>
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2 cups cantaloupe, scooped with melon-baller</div>
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1/3 cup coarsely chopped fresh mint, divided</div>
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1 small red onion, thinly sliced</div>
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Pinch crushed red pepper flakes</div>
<div style="text-align: center;">
Freshly ground black pepper</div>
<div style="text-align: center;">
1 ounce crumbled feta</div>
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Heat oven to 350dgF. Place pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crispy, about 20 minutes. (Even faster: place pancetta between folded layers of paper towels on a microwave-safe plate and microwave on high for about 5 minutes.) Let pancetta stand until cool enough to handle, then break into bite-size pieces.<br />
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Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain pasta; run under cold water to cool. Drain and set aside.<br />
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Whisk oil and vinegar in a large bowl. Add cooked pasta, melon, red onion, half of the mint and pancetta pieces, and a pinch of red pepper flakes. Toss to coat. Season to taste with salt and pepper. To serve, garnish with crumbled feta and sprinkle remaining pancetta and mint over top.<br />
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<br />Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com1tag:blogger.com,1999:blog-8408639241853655616.post-8947240084669133352012-08-02T11:03:00.002-07:002012-08-02T11:08:29.967-07:00Charred Aubergine Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrFVK69W0K3h0vNQpwP3c7-4UKhrWT-GItnrPwDe_IodWv05lQflIouYrke9jbpuxT57Dby0HP8H_HVESXSjjtEFT-3roj7SLWmOUeAcIL1mGcLby5vMuuWmTBv2I3vD4mLZDhfzpqnNr/s1600/DSC_2704.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrFVK69W0K3h0vNQpwP3c7-4UKhrWT-GItnrPwDe_IodWv05lQflIouYrke9jbpuxT57Dby0HP8H_HVESXSjjtEFT-3roj7SLWmOUeAcIL1mGcLby5vMuuWmTBv2I3vD4mLZDhfzpqnNr/s1000/DSC_2704.JPG" width="665" /></a></div>
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<i>This simple, summery dip was inspired by an appetizer I had at one of <a href="https://twitter.com/chefsymon" target="_blank"><b><span style="color: #990000;">Michael Symon</span></b></a>'s beloved Cleveland establishments, <a href="http://lolitarestaurant.com/" target="_blank"><b><span style="color: #990000;">Lolita</span></b></a>. Despite being a Cleveland native, I'm embarrassed to admit that it took me until this past July to eat at one of Chef Symon's restaurants. My wait was certainly sucker-punched by his incredible fare, which both laughed at me for not indulging sooner and delighted me with creativity that one would only expect from the reputable Iron Chef. </i><i>Among the (many) starters we tried, the charred eggplant dip was a family fave, with its addictive synchronization of eggplant, cumin, caraway, lemon and feta (not to mention the warm homemade flatbread that flanked the bowl). It's not complicated, nor overly flashy, rather, it's a dish that is rooted in the fact that every ingredient has a distinct voice. It belts a smoky, spiced, seedy, tangy, creamy anthem with such harmony that your pita-plunging will go on autopilot. (You might want to make a double-batch...especially if you're planning to share.) </i><br />
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<b>CHARRED AUBERGINE DIP</b><br />
[Inspired by Michael Symon's Charred Eggplant Dip]</div>
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2 large aubergine (eggplant)</div>
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4 garlic cloves</div>
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1 Tbsp lemon juice</div>
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2-3 Tbsp olive oil</div>
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1 1/2 tsp ground cumin</div>
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Pinch cayenne pepper</div>
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Caraway seeds</div>
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Salt</div>
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Black pepper</div>
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Feta, crumbled</div>
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Place an oven rack about 4 inches below the heating element and turn on the broiler. Line a baking sheet with aluminum foil and grease it lightly with olive oil.<br />
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Trim stem ends of 2 large aubergine and cut them in half lengthwise. Place on the baking sheet, cut side down. Broil until the skin is charred and the flesh is tender, about 20 minutes. Transfer to a colander to cool and drain.<br />
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Drizzle 4 garlic cloves with olive oil and wrap in aluminum foil. Place them on the same baking sheet and broil until fragrant and soft, about 10 to 15 minutes. Unwrap and allow to cool slightly.<br />
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Meanwhile, use a spoon to scrape the eggplant flesh from its skin. Drain excess water, then transfer flesh to a food processor. When garlic is cool enough to handle, peel and add to the food processor, along with lemon juice, olive oil, cumin and a pinch cayenne. Blend to smooth, then season with salt and black pepper. Fold in crumbled feta and caraway seeds, taste, and adjust measurements as needed. Serve with a drizzle of olive oil, more caraway seeds sprinkled over top, and pita chips on the side.<br />
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To make pita chips: Cut several pita rounds into 8 wedges (or eights, if they're large), and brush each piece with olive oil. Sprinkle with caraway seeds, black pepper, and a drizzle of honey, if you like. Arrange on a toaster oven baking sheet lined with aluminum foil and toast at 400dgF until golden brown and crisp, about 10 minutes.<br />
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<br />Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com6tag:blogger.com,1999:blog-8408639241853655616.post-30643404978318074432012-07-30T05:48:00.000-07:002012-07-30T05:48:48.113-07:00Rapini & Radish Frittata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oWurGTQ9CVTcWmwdYQoP7YLdqSwEMWQuOFVXV9r7-W8TIPvmpBYRC3pxisvWF4hNt8oH-PqSISpTReQU2K2OEzv45Kpxwz2TtrhiWQbu3bS_XwLhr-W9z2FFvaDRCZx1y2dGoSNO37x4/s1600/DSC_2615%252B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="452.2" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oWurGTQ9CVTcWmwdYQoP7YLdqSwEMWQuOFVXV9r7-W8TIPvmpBYRC3pxisvWF4hNt8oH-PqSISpTReQU2K2OEzv45Kpxwz2TtrhiWQbu3bS_XwLhr-W9z2FFvaDRCZx1y2dGoSNO37x4/s680/DSC_2615%252B.jpg" width="680" /></a></div>
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<i>Forget spinach and kale, if you want a full-flavored frittata, broccoli rabe's your green. A frequent player in Mediterranean cooking, broccoli rabe (also raab or rapini) is not to be confused with the tree-like vegetable that shares its name -- it sports a pungency that aligns it more closely with turnip or mustard greens. Its distinct flavor is a hard sell to some palates, but a quick blanch or saute is all it takes to knock its raw bitterness down a few notches. </i><br />
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<i>Eggs are a perfect platform for rapini to shine, and here it gets cozy with peppery radishes in a frittata spiked with two more flavors of the Mediterranean: basil and feta. Dense and favor-loaded, the dish maintains its character served warm, at room temperature, or even cold the next day. (It's especially delicious topped with fresh tomato-basil salsa). </i></div>
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<b>RAPINI & RADISH FRITTATA</b></div>
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1 large bunch rapini (broccoli rabe), stems removed</div>
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1 1/2 Tbsp olive oil</div>
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1/2 red onion, thinly sliced</div>
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5 to 6 small radishes, thinly sliced</div>
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5 eggs</div>
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1/4 cup buttermilk</div>
<div style="text-align: center;">
Sea salt</div>
<div style="text-align: center;">
Dash crushed red pepper flakes</div>
<div style="text-align: center;">
1/4 cup crumbled feta </div>
<div style="text-align: center;">
1/3 cup fresh basil, finely chopped</div>
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Turn on broiler. Bring a pot of water to boil and <span style="background-color: white;">add rapini. Cook for 2 minutes, drain, and transfer to ice bath to shock it. Drain again and squeeze out the water. </span><br />
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Heat oil in medium cast-iron or ovenproof skillet over medium. Add onion and saute until softened and lightly brown, about 2 to 3 minutes. Add blanched rapini and sliced radishes to the onions. Cook for a few minutes until just warmed through (radishes should still be mostly crisp).<br />
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In a medium bowl, whisk 5 eggs with buttermilk, basil, feta, salt and a dash of crushed red pepper flakes. Pour into skillet and stir gently to allow the eggs to seep over and around the veggies. Cover and cook for about 5 minutes. When crust has formed around the edges and eggs are nearly set (you can tell by giving the skillet a jiggle), transfer skillet to oven and broil for 4 to 5 minutes until eggs puff up and the top turns golden brown.<br />
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Cool briefly before cutting into wedges. Serve warm or at room temp with fresh tomato-basil salsa (recipe below).<br />
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<div style="text-align: center;">
<b>TOMATO-BASIL SALSA</b></div>
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<div style="text-align: center;">
1 large beefsteak tomato, diced</div>
<div style="text-align: center;">
1 Tbsp olive oil</div>
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Black pepper, to taste</div>
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Sea salt, to taste</div>
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1/3 cup fresh basil, finely chopped</div>
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Combine all ingredients in a bowl and toss well. Prepare in advance to allow flavors to meld.Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com6tag:blogger.com,1999:blog-8408639241853655616.post-7452951614638367942012-07-27T10:11:00.000-07:002012-07-27T10:11:15.756-07:00Blueberry Cornbread with Basil & Lime<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6exnTRSoajhsprUfBslm888Q2tI5RK1Mu3DLdimEDLUhIdf51qJSGOG_Arj_ShFFTlVmYLaCzjCckx7shRAl4an8VMYvXT7mrSANmjW8gidC0KQTNxT9qIeZIVP-BZLAJfVRKN-iTW0G/s1600/DSC_2523.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="452.2" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6exnTRSoajhsprUfBslm888Q2tI5RK1Mu3DLdimEDLUhIdf51qJSGOG_Arj_ShFFTlVmYLaCzjCckx7shRAl4an8VMYvXT7mrSANmjW8gidC0KQTNxT9qIeZIVP-BZLAJfVRKN-iTW0G/s680/DSC_2523.JPG" width="680" /></a></div>
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<i>The creation of this recipe was spurred by a corn and blueberry salsa I made earlier this summer. It was a simple, use-up-the-leftovers kind of dish that began with a few lonely ears of grilled corn that had survived the Fourth of July feast. Shaving the kernels off the cobs, I tossed them in a bowl with a handful of fresh blueberries, minced onion, lime juice, lime zest, and olive oil. Striking an effortless chord between sweet and savory, and I thought, this combination would be excellent in a cornbread. It's already a common practice to plunk blueberries into cornbread batter -- in fact any bread with blueberries wins in my book -- but corn and blues are especially allied by their sweetness. While some recipes strictly use cornmeal and flour, I incorporated fresh corn kernels into the batter as well to boost the flavor and add another textural element. (Plus, sweet corn is so delicious right now, it would have been a crime not to use the fresh stuff.) Densely packed with kernels and berries, the real excitement comes when lime and basil enter the stage -- lime's tang keeps the bread's sweetness in check, and basil grounds it with savory, earthy notes. That's summer in a skillet right there. </i><br />
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<b>BLUEBERRY CORNBREAD WITH BASIL & LIME</b></div>
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3/4 cup stone ground cornmeal</div>
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1/4 cup course corn grits </div>
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1/2 cup whole wheat flour</div>
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1/2 cup all-purpose flour</div>
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1 Tbsp baking powder</div>
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1 tsp salt</div>
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2 eggs</div>
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1 cup buttermilk</div>
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1/4 cup honey</div>
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1/4 cup olive oil</div>
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4 Tbsp lime juice</div>
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1 Tbsp lime zest</div>
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2 cups fresh corn kernels (from about 2 ears)</div>
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1/3 cup fresh basil, finely chopped</div>
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1 cup fresh blueberries</div>
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Heat oven to 375 dgF. Coat cast iron skillet with olive oil and put in oven to heat. </div>
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Wash blueberries, pat dry, and sprinkle with 1 Tbsp flour. (This will prevent the berries from bleeding/sinking while the bread is baking). </div>
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In a large bowl combine cornmeal, grits, flours, baking powder and salt. In a separate bowl whisk together eggs, buttermilk, honey, olive oil, lime juice and zest. Pour wet ingredients into dry and stir until just combined. Fold in 2 cups fresh corn, blueberries and about 1/3 cup chopped basil. </div>
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Remove hot skillet from oven and pour in batter, spreading out evenly to the sides of the pan. Bake for 30-40 minutes until the edges are golden and a toothpick comes out clean. Allow to cool briefly in the skillet -- (at this point I suggest slicing a warm wedge right from the pan and pouring a glass of milk) -- then loosen the edges with a spatula to release the bread from the pan and allow to cool completely before storing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWOgYfsiHNBrF2Wqo9JmJHS8XS-SS7J3mAJqxGvnQ440U5fgWtcbQcbbimfKQM1Z8Q9u0rCL64jNy6qcygAG980m5OXNcQbxVrSGTjdXXhUKDS0vjXnIGn6phSyMvrpsCmowBEG_8Q_nGj/s1600/cornbread1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWOgYfsiHNBrF2Wqo9JmJHS8XS-SS7J3mAJqxGvnQ440U5fgWtcbQcbbimfKQM1Z8Q9u0rCL64jNy6qcygAG980m5OXNcQbxVrSGTjdXXhUKDS0vjXnIGn6phSyMvrpsCmowBEG_8Q_nGj/s680/cornbread1.jpeg" width="680" /></a></div>Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com3tag:blogger.com,1999:blog-8408639241853655616.post-13961337999161644712012-07-17T06:08:00.000-07:002013-05-19T07:08:23.140-07:00Cilantro & Quinoa Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEr5hJwvN0hQK71wEdeFP-PduHt11c7mU_jW4VEQiR0SmY9P0Y949fqV6mSYceFiqJoZHXf8V8yqZKBs3p1ki7dBEf5MUAYabTTZojHHGC_gyictGbJz-aFSj95dhB_80ERlt0tyZoANLX/s1600/DSC_2298+.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEr5hJwvN0hQK71wEdeFP-PduHt11c7mU_jW4VEQiR0SmY9P0Y949fqV6mSYceFiqJoZHXf8V8yqZKBs3p1ki7dBEf5MUAYabTTZojHHGC_gyictGbJz-aFSj95dhB_80ERlt0tyZoANLX/s1600/DSC_2298+.jpg" /></a>
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<i>A recent screening of </i><a href="http://www.imdb.com/title/tt0390109/" target="_blank"><span style="color: #990000;"><b>I Like Killing Flies</b></span></a><i> inspired this recipe. The film documents the eccentric antics of Kenny Shopsins, chef and owner of the (formerly) Greenwich Village-based diner, <a href="http://www.shopsins.com/" target="_blank"><span style="color: #990000;"><b>Shopsins</b></span></a>. Despite his notoriously profane behavior towards customers and his "no-party-over-five" rule, his restaurant boasts an inclusive menu that puts Encyclopedia Britannica to shame, and never stops growing. A brief soup montage in the film rattles off a few of (the 86) brothy favorites, and the cilantro & quinoa combo particularly caught my attention. No idea what else was in Shopsins' recipe, but taking the title ingredients at face value, I rolled with it. Mostly I was intrigued by the idea of elevating an herb from its role as garnish to star of a dish. Of course quinoa is there to bulk up the broth, but I wanted to make the presence of cilantro more than just background noise, so I went pretty gung-ho with it. The supporting cast is simple -- red onion, garlic, coriander, salt/pepper, and a pinch of cayenne -- but the soup has a surprising amount of personality. Here it's topped off with a summery trio: grilled shrimp, diced avocado, and charred corn-off-the-cob, (and, of course, more fresh cilantro). </i></div>
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<b>CILANTRO & QUINOA SOUP</b></div>
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<b>[With Grilled Shrimp, Avocado and Charred Corn]</b></div>
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1 cup quinoa, rinsed </div>
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4 cups vegetable stock, plus additional water as needed </div>
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1 large bunch cilantro [yield about 1 cup chopped] </div>
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3 small (or 1 large) red onions, thinly sliced </div>
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4 garlic cloves, minced </div>
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Olive oil</div>
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Sea salt </div>
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Black pepper </div>
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Fresh lime juice, from 1/2 lime </div>
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Ground coriander, to taste </div>
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Pinch cayenne pepper </div>
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<i>To serve: </i></div>
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Grilled shrimp </div>
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Diced avocado </div>
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Charred corn-off-the-cob </div>
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Fresh cilantro
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Freshly cracked black pepper<br />
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1. Heat olive oil in a medium pot over medium-high. Add garlic and cook for a minute, stirring constantly. Add sliced red onion and cook until softened, about 3 to 5 minutes. </div>
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2. Rinse 1 cup quinoa and add it to the pot with the onions and garlic. Stir to coat and cook for a minute or two, until quinoa becomes fragrant and toasted. Add 4 cups vegetable stock and cilantro and bring to a boil. Reduce heat and simmer for 15 minutes until quinoa is cooked. (Add more stock or water if the soup is too thick). Season with salt, freshly cracked black pepper, ground coriander, and a pinch of cayenne. Squeeze in juice from 1/2 lime. Taste, and adjust seasoning as necessary.</div>
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3. Serve warm, topped with grilled shrimp, diced avocado, corn-off-the-cob (grilled or fresh), and more fresh cilantro and black pepper.<br />
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[Another variation: Toss in some arugula while the soup is simmering; when the greens are wilted, crack in a few eggs, cover pot, and let them cook until set. Serve with some freshly grated Parmesan.]</div>
Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com20tag:blogger.com,1999:blog-8408639241853655616.post-71261346926150485272012-07-16T09:29:00.000-07:002012-07-16T17:58:37.801-07:00Flaxseed & Pepita Crusted Flounder with Avocado-Basil Crema and Sauteed Asparagus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVu9iUHYGPmqWMMQkzSWBh4ANEeMsTCGLWYKuGzrPZs9Zsr29_N1HqQgTORHR6q4f7jftH40sg_CWDvAUig2FwNM8gfiQjor8EiXci1PSS_4m2k_CdcXBj4BR6vpNDDXG7vLsq_EjLtjYo/s1600/DSC_2023.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="452.2" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVu9iUHYGPmqWMMQkzSWBh4ANEeMsTCGLWYKuGzrPZs9Zsr29_N1HqQgTORHR6q4f7jftH40sg_CWDvAUig2FwNM8gfiQjor8EiXci1PSS_4m2k_CdcXBj4BR6vpNDDXG7vLsq_EjLtjYo/s680/DSC_2023.JPG" width="680" /></a></div>
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<i>Flounder loves a good crust. It's a mild, flaky fish that benefits from both the structure and the flavor of being battered and pan-fried. Here I took a detour from the typical flour dredge and coated my fish in a mixture of flaxseed meal and crushed pepitas. When the filets take to the pan, the flaxseed mixture crusts up around the flounder, deliciously nutty and scale-like. The crunchy armor keeps the flesh tender and moist, creating a wonderful contrast of textures in each bite. </i></div>
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<i>A crema of avocado, basil and a hit of lime makes an addictive dipping sauce for the fish (if you can resist devouring it all with a spoon before meal time). I recommend holding off on the crema until the very end, as the avocado and basil will quickly oxidize, despite the lime's kiss of acidity. It'll still taste alright, but no one wants an ugly brown crema on their plate. I finished off with a confetti-like scattering of asparagus over the flounder (finely chopped and sauteed in the fish's pan leftovers). </i></div>
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<b>FLAXSEED & PEPITA CRUSTED FLOUNDER </b><br />
<b>WITH </b><b style="background-color: white;">AVOCADO-BASIL CREMA AND SAUTEED ASPARAGUS</b></div>
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<span style="background-color: white;"><br /></span></div>
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<span style="background-color: white;"><i>For the flounder:</i></span></div>
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<span style="background-color: white;"><i><br /></i></span></div>
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1/2 cup golden flaxseed meal </div>
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1/4 cup raw pepitas, finely chopped</div>
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Dash red pepper flakes </div>
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Sea salt </div>
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1 large egg, lightly beaten </div>
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4 flounder filets </div>
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Olive oil </div>
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1 lime</div>
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<span style="text-align: -webkit-auto;">In a shallow dish combine 1/2 cup flaxseed meal, 1/4 cup chopped pepitas, and season with a dash or two of red pepper flakes and sea salt. In another dish crack one large egg and beat lightly. Dredge flounder fillets in flaxseed meal mixture, then egg, then back in meal. Heat a few tablespoons olive oil in a cast-iron skillet over medium-high. When oil is hot, add filets and cook for about 3 minutes on each side, until crust is golden brown. Plate fish, squeeze lime juice over top, and serve with a dollop of avocado-basil crema (recipe below) and sauteed chopped asparagus bits (recipe below). </span></div>
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<span style="text-align: -webkit-auto;"><br /></span></div>
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<i>Avocado-Basil Crema:</i></div>
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<span style="text-align: -webkit-auto;">1 ripe avocado </span></div>
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<span style="text-align: -webkit-auto;">Handful fresh basil leaves </span></div>
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<span style="text-align: -webkit-auto;">A few splashes soy milk </span></div>
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<span style="text-align: -webkit-auto;">Juice from about 1 lime</span></div>
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<span style="text-align: -webkit-auto;">1 tsp lime zest </span></div>
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<span style="text-align: -webkit-auto;"><br /></span></div>
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<span style="text-align: -webkit-auto;">Combine all ingredients in a food processor; puree to a smooth consistency, taste, and adjust flavors as preferred. (Note: Avocados and basil are both prone to quick oxidization, so make this relatively close to serving time to avoid a brown colored crema). </span></div>
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<span style="text-align: -webkit-auto;"><br /></span></div>
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<i>For the asparagus:</i></div>
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<i><br /></i></div>
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1 bunch asparagus, finely chopped</div>
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Olive oil</div>
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After pan-frying the flounder, heat more olive oil in same skillet. Add chopped asparagus bits and saute over medium heat until bright and just tender, about 5 minutes. Serve over fish. </div>
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<br />Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com2tag:blogger.com,1999:blog-8408639241853655616.post-8940749803049991522012-07-11T08:06:00.001-07:002012-07-12T10:56:50.350-07:00Rolled Kamut, Honey & Beer Porridge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcreBuw7QzRctTacEdqrxuZbLts8yZeSTLJvqKpdqh4Skajcy8_azQSe0_ZeKoJm55DVhxjhoBfaKuukBa74OAkSTpAub7SXbwqwxsApHvByfryQ8JNMAYPPLsWUtTbMOxiQFv8HqxbDd7/s1600/DSC_2100.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="479.4" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcreBuw7QzRctTacEdqrxuZbLts8yZeSTLJvqKpdqh4Skajcy8_azQSe0_ZeKoJm55DVhxjhoBfaKuukBa74OAkSTpAub7SXbwqwxsApHvByfryQ8JNMAYPPLsWUtTbMOxiQFv8HqxbDd7/s680/DSC_2100.JPG" width="680" /></a></div>
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<i>This morning I had a beer for breakfast. That's right, a crisp Belgian wheat went straight into my hot cereal. Typically my experimentation with porridge cooking liquids involves swapping one type of milk for another. But <a href="http://www.greenkitchenstories.com/" target="_blank"><b><span style="color: #990000;">Green Kitchen Stories</span></b></a>' recipe for <a href="http://www.greenkitchenstories.com/rye-rhubarb-beer-porridge/" target="_blank"><b><span style="color: #990000;">Rye, Rhubarb & Beer Porridge</span></b></a> inspired a booze-driven approach (homage to the Danish </i><i style="background-color: white;"><a href="http://en.wikipedia.org/wiki/%C3%98llebr%C3%B8d" target="_blank"><b><span style="color: #990000;">øllebrød</span></b></a>, a humble breakfast made of bread scraps and beer). In my version, nutty kamut flakes get deliciously inebriated with Blue Moon, lemon zest complements the beer's citrusy flavor, and honey balances it all with a touch of sweetness. Top with vanilla yogurt, fresh blueberries, and a drizzle of maple syrup, and you'll almost forget you spiked your breakfast.</i></div>
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<b>ROLLED KAMUT, HONEY & BEER PORRIDGE</b></div>
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<i style="background-color: white;">[Serves 4]</i></div>
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2 cups rolled kamut flakes </div>
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3 cups water </div>
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1 1/2 cup Belgian wheat beer, or water</div>
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Zest of 1 lemon (about 1 Tbsp) </div>
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1 tsp vanilla extract </div>
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2 Tbsp honey </div>
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Blueberries, for serving</div>
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Vanilla yogurt, for serving</div>
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Maple syrup, for drizzling </div>
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<span style="background-color: white;">Combine kamut, water, beer, lemon zest and vanilla in a medium pot and bring slowly to a boil. Lower the heat and simmer for 5 to 10 minutes, stirring occasionally, until the kamut is tender and swollen. (Most of the liquid should be absorbed). Stir in 2 Tbsp honey and remove from heat. To serve, top with blueberries, vanilla yogurt, and a drizzle of maple syrup.</span></div>
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<span style="background-color: white;"><br /></span></div>Alainahttp://www.blogger.com/profile/05964667485619677298noreply@blogger.com4