tag:blogger.com,1999:blog-61914369568726911402024-02-18T18:09:31.145-08:00Cecelia Heer's Culinary CornerCooking, creating recipes, menu engineering, researching new food/beverage products,visiting restaurants, consulting with chefs and providing guidance on food cost controlsCecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-6191436956872691140.post-49601413076401699272015-02-26T07:52:00.000-08:002015-02-26T07:52:05.411-08:00LAVENDER-GLAZED DUCK WITH BLACKBERRY PORT WINE SAUCE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqTF1L0YuPZmyBV50x696A5SCUsbkzxI3kkIIyhEXd7wCdYGP91F8yb9b-JlIkBbehcFkZHEMji6iyy68oHAtDgA-2Jrh6kd8kdMfkfsXmqSHkqOIwFv4mIRtro4GOD-ZX54uHO0jNByr/s1600/LavenderDuckPreovenUseHoriz.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqTF1L0YuPZmyBV50x696A5SCUsbkzxI3kkIIyhEXd7wCdYGP91F8yb9b-JlIkBbehcFkZHEMji6iyy68oHAtDgA-2Jrh6kd8kdMfkfsXmqSHkqOIwFv4mIRtro4GOD-ZX54uHO0jNByr/s1600/LavenderDuckPreovenUseHoriz.JPG" height="155" width="320" /></a></div>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">This
lavender-glazed roasted duck recipe is adapted from Chef Daniel Humm's signature
dish that is served at Eleven Madison Park and is published in his cookbook of
the same name. Duck is rubbed with lavender honey then coated with a spice mix
consisting of Szechuan peppercorns, dried coriander seeds, cumin seeds, and dried
lavender buds.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">And
for a sauce, I created a blackberry and port wine reduction using thawed,
frozen blackberries and <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Fonseca Port Bin 27</i></b>.<span style="mso-spacerun: yes;"> </span>The blackberries are thawed and drained and
all excess water is removed and then the blackberries are placed into a pan
with the port.<span style="mso-spacerun: yes;"> </span>The mixture is reduced,
pureed and strained to remove the seeds from the blackberries.<span style="mso-spacerun: yes;"> </span>The reduction is then placed back into the
pan and unsalted butter is whisked in slowly.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Side
dishes to consider for this are:<span style="mso-spacerun: yes;"> </span>Roasted
carrots, wild/brown rice, peach confit<o:p></o:p></span></div>
<br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Lavender Spice
Mix<o:p></o:p></span></b><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/4
cup Szechuan peppercorns<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/4
cup dried coriander seeds<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/8
cup cumin seeds<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/4
cup dried lavender buds<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In
a spice grinder, grind the Szechuan peppercorns, dried coriander seeds, and
cumin seeds until roughly ground.<span style="mso-spacerun: yes;">
</span>Transfer to a bowl and stir in lavender buds.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Roasted Duck<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
3-pound duck<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
cup lavender honey<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Lavender
Spice Mix<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Remove
fat deposits and giblets from duck cavity, reserving liver.<span style="mso-spacerun: yes;"> </span>Trim excess skin and fat from neck area.<span style="mso-spacerun: yes;"> </span>Rinse inside and out; pat dry. <span style="mso-spacerun: yes;"> </span>With a fork, prick holes in duck breast
through the fat, ensuring not to prick through to the meat.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Remove
wing tips.<span style="mso-spacerun: yes;"> </span>Rub lavender spice mix inside
the duck cavity and put the liver inside the cavity.<span style="mso-spacerun: yes;"> </span>Truss the duck with butcher's twine.<span style="mso-spacerun: yes;"> </span>Rub the outside of the duck thoroughly with
lavender honey.<span style="mso-spacerun: yes;"> </span>Then coat the duck
evenly with Lavender Spice Mix.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Add
a little drizzle of olive oil to bottom of roasting pan, then place duck in the
pan in a 350 degree oven for 20 minutes.<span style="mso-spacerun: yes;">
</span>Continue to roast duck at 20-minute intervals turning duck 1/4 turn each
time.<span style="mso-spacerun: yes;"> </span>Total roasting time is 1 hour and
20 minutes.<span style="mso-spacerun: yes;"> </span>When done, remove duck from
oven and let it rest for 10-15 minutes before carving.<span style="mso-spacerun: yes;"> </span>Transfer duck to platter.<span style="mso-spacerun: yes;"> </span>Remove liver and mash finely in small
bowl.<span style="mso-spacerun: yes;"> </span>Mashed liver could be served on
baguettes.<span style="mso-spacerun: yes;"> </span>Serves 2</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTIVeFHwS_viQTkQdWFuAfaE9pZU-5Sp6oAnglybRTix0ah8hyphenhyphenAkSu1X8oTDqnbQ1jNQF4FMch-LondB-lNYZIj2tFYmB0LowIcNe49oRkw6FE_kVLg3hp1TbqG7V6fzlT4wPi3U0UQPD/s1600/LavenderDuckPreovenUseVert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTIVeFHwS_viQTkQdWFuAfaE9pZU-5Sp6oAnglybRTix0ah8hyphenhyphenAkSu1X8oTDqnbQ1jNQF4FMch-LondB-lNYZIj2tFYmB0LowIcNe49oRkw6FE_kVLg3hp1TbqG7V6fzlT4wPi3U0UQPD/s1600/LavenderDuckPreovenUseVert.jpg" height="320" width="265" /></a></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVQmCzVAySwb0DbrvvDMXdwVRdIScucCWlXIxT85n1FKTLkljKVMyWDmf_6D7_o7Reeevuo065JxStSAgQNEKVW0dhXDJiZIWXZUY17V_VytwbrVc-ZhO8qWcZ_DahQXXVFwDNohykOLN/s1600/portfonsecaUSE.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVQmCzVAySwb0DbrvvDMXdwVRdIScucCWlXIxT85n1FKTLkljKVMyWDmf_6D7_o7Reeevuo065JxStSAgQNEKVW0dhXDJiZIWXZUY17V_VytwbrVc-ZhO8qWcZ_DahQXXVFwDNohykOLN/s1600/portfonsecaUSE.JPG" height="200" width="156" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Blackberry and
Port Wine Sauce<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
cup frozen blackberries, thawed, drained and excess water removed<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2
cup Fonseca Port Bin 27<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2
Tablespoons unsalted butter, cut into quarters</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Put
blackberries in pan with port.<span style="mso-spacerun: yes;"> </span>Reduce mixture
to 1/2 cup.<span style="mso-spacerun: yes;"> </span>Puree in food processor.<span style="mso-spacerun: yes;"> </span>Strain mixture through sieve to remove seeds
from blackberries.<span style="mso-spacerun: yes;"> </span>Return strained sauce
to pan on low heat.<span style="mso-spacerun: yes;"> </span>Slowly mix in the
butter, one piece at a time, until blended, and shiny.<span style="mso-spacerun: yes;"> </span>Keep warm.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Side dishes:<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Roasted Carrots</span></i></b><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">:<span style="mso-spacerun: yes;"> </span>Add peeled carrots to the duck while it is
half-way through the roasting process.<span style="mso-spacerun: yes;">
</span>The carrots absorb all of the flavors from the duck fat/juices.<o:p></o:p></span><br />
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span></i></b><br />
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Wild and Brown Rice</span></i></b><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">: <span style="mso-spacerun: yes;"> </span>A mixture of wild and brown rice, cooked
separately, always goes well with duck and is a perfect enhancement to the
dish.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Peach Confit</span></i></b><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">:<span style="mso-spacerun: yes;">
</span>Another adaptation to part of Chef Humm's recipe is peaches that have
been roasted slowly in the oven with a sprinkling of olive oil and lime juice:<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="mso-tab-count: 1;"> </span>For Peach Confit:<o:p></o:p></span></i></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="mso-tab-count: 1;"> </span>2 large peaches<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="mso-tab-count: 1;"> </span>1 Tbsp olive oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="mso-tab-count: 1;"> </span>1 Tbsp lime juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="mso-tab-count: 1;"> </span>Black pepper<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;"><span style="mso-tab-count: 1;"> </span>Preheat
the oven to 200 degrees F. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;"><span style="mso-tab-count: 1;"> </span>Cut
each peach into quarters. Cut each quarter into 3 ½-inch sections.<span style="mso-tab-count: 1;"> </span>Line a rimmed baking sheet with parchment
paper. Arrange the sliced peach segments on the baking sheet and drizzle<span style="mso-spacerun: yes;"> </span>olive oil and lime juice on peaches.<span style="mso-spacerun: yes;"> </span>Sprinkle with pepper. Bake for 45 minutes.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;"><o:p></o:p></span> </div>
Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com2tag:blogger.com,1999:blog-6191436956872691140.post-36282272747417155162015-01-30T10:20:00.000-08:002015-01-30T14:34:39.362-08:00BOUILLABAISSE<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQn12qwgZHBBa_SHqcE2OViBMZ5eF-WY_mk3yL9Wtiw1-TSKoH1eoh962fX_ktBACt2SWpduIoW4XrxF5hQq5dfYiX_bMnAiiKT-vcqXxEKrhouAk3NiVsqY8_rYKW8o4AETUsyL_Akdn/s1600/bouillabaisseclear.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQn12qwgZHBBa_SHqcE2OViBMZ5eF-WY_mk3yL9Wtiw1-TSKoH1eoh962fX_ktBACt2SWpduIoW4XrxF5hQq5dfYiX_bMnAiiKT-vcqXxEKrhouAk3NiVsqY8_rYKW8o4AETUsyL_Akdn/s1600/bouillabaisseclear.JPG" height="242" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bouillabaisse in Lobster Stock</td></tr>
</tbody></table>
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt; mso-bidi-font-weight: bold;">There are as many different versions
of Bouillabaisse as there are fish in the sea.<span style="mso-spacerun: yes;">
</span>In this version, I used only shrimps, mussels, clams, calamari, and a
lobster tail.<span style="mso-spacerun: yes;"> </span>The seafood stock should
be home-made, but I've seen versions of Bouillabaisse made with clam
broth.<span style="mso-spacerun: yes;"> </span>In this recipe, I used home-made
lobster stock.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt; mso-bidi-font-weight: bold;">Bouillabaisse, or fishermen's stew,
originated in the Provence region of France in the city of Marseilles. <span style="mso-spacerun: yes;"> </span>The fishermen would create a stew from the fish
they were unable to sell at the local markets. <span style="mso-spacerun: yes;"> </span>Onions, celery, leeks, fennel and tomatoes are
simmered in a seafood broth and served with the fish.<span style="mso-spacerun: yes;"> </span>But w</span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">hat makes a bouillabaisse different from
other fish stews is the herbs and citrus essence that help enhance its flavor. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Bouillabaisse
is traditionally served with a Rouille, a mayonnaise made of olive oil, garlic,
Dijon mustard and cayenne pepper.<span style="mso-spacerun: yes;"> </span>It is
served with grilled slices of crusty bread.<o:p></o:p></span></div>
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt; mso-bidi-font-weight: bold;"></span><br />
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt; mso-bidi-font-weight: bold;">I like to serve my Bouillabaisse
directly from the pot.<span style="mso-spacerun: yes;"> </span>The Rouille and
bread are served separately on the side. <span style="mso-spacerun: yes;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Serves 2<o:p></o:p></span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">For the
Bouillabaisse:<o:p></o:p></span></b><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2
Quarts of Lobster Stock (or Seafood stock) <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Pinch
of Saffron Threads<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
cup leeks, julienned<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2
cups tomatoes, peeled, seeded, and chopped<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Juice
and zest of one orange<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
cup fennel, julienned<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2
tablespoons garlic, chopped<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2
tablespoons parsley, finely chopped<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
calamari body, cleaned (about 8 oz)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">6
littleneck clams<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
pound mussels<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">8
Jumbo (U-15) shrimp, peeled and deveined<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
lobster tail<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In
a large Dutch oven, heat seafood (or lobster) stock over medium/high heat and then
bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest,
fennel, garlic, and parsley. Season with salt and pepper. Add the calamari and
clams and cook for about 3-4minutes. Add the shrimp and mussels and lobster
tail. Cook for 5-6 minutes, or until the shells have opened. <span style="mso-spacerun: yes;"> </span>Discard any shells that do not open. <o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">For the Rouille:
<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
red pepper, roasted and peeled <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">3
garlic cloves<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
cup crust-less bread cut into cubes <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
egg yolk <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/8
teaspoon cayenne pepper<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2
tablespoon Dijon mustard<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Juice of one lemon <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2
cup olive oil <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">6
slices of crusty bread <o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">In
a food processor, combine<span style="color: #333333; mso-bidi-font-weight: bold;">
a</span>ll the ingredients, except for the oil. Puree until smooth. With the
machine running, slowly add the olive oil. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">To Serve: <o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">The
Bouillabaisse could be served directly from the pot or the seafood could be
removed from the pot and placed on a large platter. Pour the stock into a
serving bowl. Serve the Rouille and crusty bread on the side of the
Bouillabaisse. <o:p></o:p></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOAgVemaB4N8NewDembyQUu9hofhsxT6cp01QDBshma5jd7xzwMLa2s-kpXqn0_w3wJi50m9pAPeOT9rX5p2iWG5GmbEBJEkQdKDs9zqDLUvO-4fLRoy6sJbb9gC5s7zjk8XU1BrN3lzs/s1600/bouillabaisse.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOAgVemaB4N8NewDembyQUu9hofhsxT6cp01QDBshma5jd7xzwMLa2s-kpXqn0_w3wJi50m9pAPeOT9rX5p2iWG5GmbEBJEkQdKDs9zqDLUvO-4fLRoy6sJbb9gC5s7zjk8XU1BrN3lzs/s1600/bouillabaisse.JPG" height="239" width="320" /></a></div>
<br />Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com1tag:blogger.com,1999:blog-6191436956872691140.post-31253428102307764132015-01-30T09:28:00.001-08:002015-01-30T09:29:36.744-08:00TURKEY MUSHROOM LOAF WITH ROASTED RED PEPPER TOMATO SAUCE<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzzb6DkDeqhvj6gbxRUxq6pk0UuTD5xvhBw1nlpTSQjPP6zGNx0cj2EyQ8BOzRkKgZOb90M29z1QoZB6m110kCNw3IoB31pCcw2LiFqR1OyVwalBD8U8x81dqJpCK-ySVqcQbnEzJS_Kh/s1600/TurkLoafSliceUSE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzzb6DkDeqhvj6gbxRUxq6pk0UuTD5xvhBw1nlpTSQjPP6zGNx0cj2EyQ8BOzRkKgZOb90M29z1QoZB6m110kCNw3IoB31pCcw2LiFqR1OyVwalBD8U8x81dqJpCK-ySVqcQbnEzJS_Kh/s1600/TurkLoafSliceUSE.jpg" height="194" width="320" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">This
is another version of my turkey meatloaf.<span style="mso-spacerun: yes;">
</span>For this one, we added cumin and included a sauce made with roasted red
peppers, roasted tomatoes and baked garlic.<span style="mso-spacerun: yes;">
</span>The result was a turkey mushroom loaf that was light, moist and
flavorful.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Ingredients<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
1/2 cups finely chopped onion<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2
Tablespoons minced garlic<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
teaspoon olive oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2
pound cremini mushrooms, trimmed and finely chopped in a food processor<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2
teaspoon cumin<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/4
teaspoon black pepper<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
1/2 teaspoons Worcestershire sauce<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/3
cup fresh parsley, finely chopped<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
cup Roasted Red Pepper Tomato Sauce, divided (recipe follows)</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2
cup Panko (Japanese bread crumbs)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/4
cup low-fat milk<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
egg, lightly beaten<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
pound lean ground turkey<o:p></o:p></span><br />
<b><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span></b><br />
<b><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Preparation<o:p></o:p></span></b><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Preheat
oven to 400°F. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">Cook onion and garlic in oil in a
12-inch nonstick skillet over moderate heat, stirring, until onion is softened,
about 2 minutes. Add mushrooms, 1/2 teaspoon cumin, 1/4 teaspoon black pepper
and cook, stirring occasionally, until the mushrooms are tender, 10 to 15
minutes. Stir in Worcestershire sauce, parsley, and 1/2 cup Roasted Red Pepper
Tomato Sauce.<span style="mso-spacerun: yes;"> </span>Transfer mixture to a
large bowl and cool.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">Stir together Panko and low-fat milk
in a small bowl and let stand 5 minutes. Stir in egg and then add to mixture.
Add turkey and mix well. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">Form into a 9- by 5-inch oval loaf
in a lightly oiled baking pan.<span style="mso-spacerun: yes;"> </span>Brush loaf
evenly with Roasted Red Pepper Tomato Sauce. Bake in middle of oven until
thermometer inserted into loaf registers 170°F, about 50 to 55 minutes. <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Let
loaf rest 5-10 minutes. <span style="mso-spacerun: yes;"> </span>Heat remaining
Roasted Red Pepper Tomato Sauce and use as a topping on sliced portions.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">ROASTED RED
PEPPER TOMATO SAUCE<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Ingredients<o:p></o:p></span></b><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
small head garlic<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2
pound tomatoes, blanched and skins removed, cut in half<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
large red bell pepper, lightly coated with olive oil <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
teaspoon olive oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
1/2 teaspoons fresh lemon juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2
teaspoon balsamic vinegar<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Preparation<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Preheat
oven to 375°F. <o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Cut
off and discard top quarter of garlic head and wrap remainder in foil. Arrange
tomatoes, cut sides up, in a foil-lined baking pan. Add whole bell pepper and
garlic (in foil) to pan and roast vegetables in middle of oven for 30-40
minutes. <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Remove
from oven and let vegetables rest as bell pepper cools down, about 20 minutes.
When cool enough to handle, peel pepper, discarding stem and seeds.<span style="mso-spacerun: yes;"> </span>Transfer both pepper and tomatoes to a food
processor or blender.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Unwrap
garlic and squeeze roasted cloves from skin into food processor. Add olive oil,
lemon juice, and balsamic vinegar. Puree sauce until smooth. <o:p></o:p></span></div>
Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com2tag:blogger.com,1999:blog-6191436956872691140.post-18156071869001922532014-11-20T06:39:00.001-08:002014-11-20T06:39:36.774-08:00BOURBON BLOODY MARY WITH DUCK BACON<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lldckaBjn9TRyLxh4SxfWCz7E64WlgoYbgtBCiF4tZ55u0-EgAhyphenhyphenYvoHeURm5AM_T_MCHnRUh7UCDXdvklLn64zjA7ycQ8V3ltgMyQHXqkbLEQcrO9rJ9ztY_BtZ2s9EQEOpaGD28ZbG/s1600/BourbBloodMaryUse.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lldckaBjn9TRyLxh4SxfWCz7E64WlgoYbgtBCiF4tZ55u0-EgAhyphenhyphenYvoHeURm5AM_T_MCHnRUh7UCDXdvklLn64zjA7ycQ8V3ltgMyQHXqkbLEQcrO9rJ9ztY_BtZ2s9EQEOpaGD28ZbG/s1600/BourbBloodMaryUse.JPG" height="298" width="320" /></a></div>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Whenever
we hear Bloody Mary, our immediate reaction is a popular brunch drink served with
vodka and tomato juice garnished with a celery stalk.<span style="mso-spacerun: yes;"> </span>Although there are conflicting claims of who invented
the original drink, it has become one which has evolved over the years and many
variations have become prevalent.<span style="mso-spacerun: yes;"> </span>This
one, on the other hand, uses bourbon instead of vodka and it is garnished with
duck (or turkey)bacon.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Ingredients:<o:p></o:p></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7ZIt3OCygqxFJmZ8wXErAcR81zjKu0iPLH-iZdi8MfThv1iwoSyI6D74m58k2F0C7a7rIq9tcpb_Cx9DynPEsOXPRjEcq5G_skJxUKyOlKuoQ6DrR_Miw5-3yK0Qe2s4zAKUQ4sWGE_B/s1600/BuffaloTrace.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7ZIt3OCygqxFJmZ8wXErAcR81zjKu0iPLH-iZdi8MfThv1iwoSyI6D74m58k2F0C7a7rIq9tcpb_Cx9DynPEsOXPRjEcq5G_skJxUKyOlKuoQ6DrR_Miw5-3yK0Qe2s4zAKUQ4sWGE_B/s1600/BuffaloTrace.JPG" height="320" width="236" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJFDOXauhS-pvAlYLKUcc128dHXdWzqMuFrljiVT8aNSh0YTja6Xt6OGzBOTl7jHLm7Ekqr35hodq5PWzuUkfnsmlPZf6LiuBbaIM-QKpzZI5TdhwUd1WpMJujWklB_DYt7LW5-1lULSx/s1600/BourbonSmokPepper.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJFDOXauhS-pvAlYLKUcc128dHXdWzqMuFrljiVT8aNSh0YTja6Xt6OGzBOTl7jHLm7Ekqr35hodq5PWzuUkfnsmlPZf6LiuBbaIM-QKpzZI5TdhwUd1WpMJujWklB_DYt7LW5-1lULSx/s1600/BourbonSmokPepper.JPG" height="157" width="200" /></a><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Bourbon
smoked pepper<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1 lemon
wedge<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2
oz premium bourbon <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">4
oz tomato juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2
dashes Tabasco sauce<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2
tsp prepared horseradish<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2
dashes Worcestershire sauce</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Garnish: Cooked duck bacon</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Glass: Pint</span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">To
Finish:<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Pour
some bourbon smoked pepper onto a small plate. Rub the juicy side of the lemon
wedge along the lip of a pint glass. Roll the outer edge of the glass in smoked
pepper until fully coated. Fill with ice and set aside. Squeeze the lemon wedge
into a shaker and drop the wedge in. Add the remaining ingredients and fill with
ice. Shake gently and strain into the prepared glass. Garnish with the duck
bacon.<o:p></o:p></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEFSF0BElUQYVqxMRLWsny0aKWfnhU6VXCCWPt1Z4aZ303-0V5le3PtGsZ_kv8iUGEgQNZWcjjcEWEtOEMLHk7uDqoNw0BNOldoamcd_N6YpGAYL3K00cltvLs8M2j1hrjRX4ltuEkE56/s1600/DuckBaconPkg.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/AVvXsEgkEFSF0BElUQYVqxMRLWsny0aKWfnhU6VXCCWPt1Z4aZ303-0V5le3PtGsZ_kv8iUGEgQNZWcjjcEWEtOEMLHk7uDqoNw0BNOldoamcd_N6YpGAYL3K00cltvLs8M2j1hrjRX4ltuEkE56/s1600/DuckBaconPkg.JPG" height="100" width="200" /></a><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p></o:p></span> </div>
Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com2tag:blogger.com,1999:blog-6191436956872691140.post-26890504839693547012014-11-17T08:05:00.000-08:002014-11-17T08:06:00.604-08:00SQUID INK SPAGHETTI WITH NEW ZEALAND COCKLES AND SALMON ROE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_TKcB9W3_BwpgLEeCDziZxr5nBKlGZyOxeXVzONBh9RpAHPH_WamOFYTMLqmqh2PSCyiohei3fia-6U0-APaGxi_Mfzjas4inH5a8p-Wm_4iTTgb5xNCUhcIuHkM_exF45dx5RIELd4J/s1600/cocklesspaghettidone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_TKcB9W3_BwpgLEeCDziZxr5nBKlGZyOxeXVzONBh9RpAHPH_WamOFYTMLqmqh2PSCyiohei3fia-6U0-APaGxi_Mfzjas4inH5a8p-Wm_4iTTgb5xNCUhcIuHkM_exF45dx5RIELd4J/s1600/cocklesspaghettidone.JPG" height="244" width="320" /></a></div>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Whenever
I see squid ink pasta at the market, I have to get it.<span style="mso-spacerun: yes;"> </span>And since I was in Lobster Place at Chelsea
Market, I couldn't resist purchasing a package of the <i style="mso-bidi-font-style: normal;">di Nero Squid Ink Spaghetti</i>.<span style="mso-spacerun: yes;">
</span>Across the aisle were some beautiful New Zealand cockles, so the dish
that immediately came to mind was squid ink spaghetti with New Zealand
cockles.<span style="mso-spacerun: yes;"> </span>On the other side of the store
were jars of salmon roe, so I thought about topping the dish with the salmon
roe as a garnish.<span style="mso-spacerun: yes;"> </span>And since I also purchased
a gorgeous piece of center-cut Atlantic salmon, I cut off the 1/4 inch part of
the salmon and cooked that and used it as an additional garnish.<span style="mso-spacerun: yes;"> </span>Another seafood Sunday. </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIQPQlc8un1m9OfK9NxaTNx2xRZ_dRz6FI3vfoCk7shGojBGlt6wfNYo2LFvbNw5ZWrRQVbDQ_NzK-80tZXEZtPVsXzuLXmJ1YM6IgP-gNtu2QN-F8DNQIrfDOIBS66XFhpwS8w9R7Eg-/s1600/CockleSpaghSalmonRoe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIQPQlc8un1m9OfK9NxaTNx2xRZ_dRz6FI3vfoCk7shGojBGlt6wfNYo2LFvbNw5ZWrRQVbDQ_NzK-80tZXEZtPVsXzuLXmJ1YM6IgP-gNtu2QN-F8DNQIrfDOIBS66XFhpwS8w9R7Eg-/s1600/CockleSpaghSalmonRoe.JPG" height="181" width="320" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/4
pound Spaghetti di Nero Squid Ink <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">3
Tablespoons olive oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">6
garlic cloves, minced<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2
teaspoon pepperoncino (medium hot crushed red pepper flakes)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
cup dry white wine<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
pound New Zealand cockles, scrubbed<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">10
grape tomatoes, halved<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/3
cup finely chopped flat leaf parsley<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
ounce cooked salmon, chopped (optional)<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Bring
a large pot of water to a boil.<span style="mso-spacerun: yes;"> </span>Add
salt.<span style="mso-spacerun: yes;"> </span>Drop the spaghetti into the
boiling water; stir to keep spaghetti from sticking together.<span style="mso-spacerun: yes;"> </span>Cook until al dente according to package
directions. Drain spaghetti when done.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p></o:p></span> </div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Meanwhile,
</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-ansi-language: EN;">heat oil in a 12- to 14-inch heavy skillet over medium-high
heat until it shimmers.<span style="mso-spacerun: yes;"> </span>Add garlic and pepperoncino
and cook for 1 minute, being careful not to let the garlic brown.<span style="mso-spacerun: yes;"> </span>Add white wine and let simmer for another
minute.<span style="mso-spacerun: yes;"> </span>Add cockles and stir until well
coated; cover tightly.<span style="mso-spacerun: yes;"> </span>Check cockles
frequently after 2 minutes, transferring with a slotted spoon to a bowl as
cooked (discard any that remain unopened after 6 minutes).</span><br />
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-ansi-language: EN;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TctkYFNOaGkSEAGboxdK1CogUevuyUm0xJSY1y7A6HGZ4AHQujqrJxAD4g2TykmZfU8p_K7sZV2ralFt4C6iLCGdhZr5rAJ_L83Xd7mTptPQeJTCbDgTTgohRLliNZWQ3G7184xVh9sV/s1600/CocklesPan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TctkYFNOaGkSEAGboxdK1CogUevuyUm0xJSY1y7A6HGZ4AHQujqrJxAD4g2TykmZfU8p_K7sZV2ralFt4C6iLCGdhZr5rAJ_L83Xd7mTptPQeJTCbDgTTgohRLliNZWQ3G7184xVh9sV/s1600/CocklesPan.JPG" height="205" width="320" /></a></div>
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-ansi-language: EN;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-ansi-language: EN;">Add tomatoes to juices in skillet with 1/3cup parsley, stirring
occasionally, until liquid is reduced, about 3-6 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-ansi-language: EN;">Place spaghetti on a serving platter then pour cockles
and juice onto spaghetti.<span style="mso-spacerun: yes;"> </span>Garnish with
salmon roe and shredded cooked salmon (optional).</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-ansi-language: EN;"></span> </div>
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<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-ansi-language: EN;"><o:p></o:p></span> </div>
Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com1tag:blogger.com,1999:blog-6191436956872691140.post-12528666695530027912014-10-05T12:54:00.000-07:002014-10-05T12:54:41.618-07:00HALIBUT NUGGETS WITH HAZELNUT CRUMB CRUST AND SAUTEED LOBSTER MUSHROOMS<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibo6046fnYtkszgSYZjL9Ju_vASb0K0CrTzjMAKD0XpEi4lKnKCVPXz_a8oHnC6TMgKXrqQ27d2fbCbFyHXHSsVtgYF-d3Ci0B2tNe_rOyKq15YUG8AZyeiMD1zJ_YKdoJQTWX0d-ryxP5/s1600/HalibutNuggets.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibo6046fnYtkszgSYZjL9Ju_vASb0K0CrTzjMAKD0XpEi4lKnKCVPXz_a8oHnC6TMgKXrqQ27d2fbCbFyHXHSsVtgYF-d3Ci0B2tNe_rOyKq15YUG8AZyeiMD1zJ_YKdoJQTWX0d-ryxP5/s1600/HalibutNuggets.JPG" height="296" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halibut Nuggets</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">A
Pacific Northwest theme is going on in this dish.<span style="mso-spacerun: yes;"> </span>Recently, we purchased fresh wild Alaskan halibut
at the fish monger and a beautiful large lobster mushroom at the produce
market. Halibut is one of my favorite finfish from the Pacific Northwest and
its peak season is from April until October.<span style="mso-spacerun: yes;">
</span>And the Pacific Northwest is one of the main growing regions for lobster
mushrooms, which are widely available in September and October. I've been
eyeing the lobster mushrooms for many years whenever they were at the market,
so now was the time to give them a try.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4f4OaYGM-TV2KG5NoCE0S41NHnUfizG9x60dnlxYANqXOs4QEK1L4QrSztkyuJ2xyw05Fy8HGYgB08YrA8XLRa8w53P7ZsKb8zBLJ14NLEzOwvp5FLgbePe76fnJ5YDdzQHgTp9LdVG-Y/s1600/PikePlaceMktBook.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4f4OaYGM-TV2KG5NoCE0S41NHnUfizG9x60dnlxYANqXOs4QEK1L4QrSztkyuJ2xyw05Fy8HGYgB08YrA8XLRa8w53P7ZsKb8zBLJ14NLEzOwvp5FLgbePe76fnJ5YDdzQHgTp9LdVG-Y/s1600/PikePlaceMktBook.JPG" height="169" width="200" /></a><span style="font-family: "Times New Roman","serif"; font-size: 16pt;">The
halibut recipe is adapted from the <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Pike Place Public Market Seafood Cookbook.</i></b>
Halibut is a finfish that is high in protein, low in calories and easy to cook.
The halibut is cut into chunks and dipped into a honey-mustard mixture, then
coated with a hazelnut-crumb mixture and baked in the oven for about 10 minutes.<span style="mso-spacerun: yes;"> </span>The end result is a very moist and succulent
fish. </span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">And
the lobster mushrooms, surprisingly, are not mushrooms but a fungus that grows
on certain species of mushrooms, turning them a reddish orange color that
resembles the outer shell of a cooked lobster.<span style="mso-spacerun: yes;">
</span>They have a seafood-like aroma when cooking and a firm, dense texture. <span style="mso-spacerun: yes;"> </span>When sautéed, their succulent meat hints
pleasantly at seafood. We simply sautéed the mushrooms in butter with fresh
thyme sprigs.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt;">For the Halibut:<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Yield:<span style="mso-spacerun: yes;"> </span>Serves 2<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">2
Tablespoons Dijon mustard<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">2
Tablespoons soy sauce<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">2
Tablespoons butter, melted<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1
Tablespoon honey<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1/4
cup Panko (or unflavored bread crumbs) <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1/4
cup finely chopped hazelnuts<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">2
teaspoons minced cilantro<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">3/4
pound halibut, skin removed, cut into 8 pieces<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Olive
oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Kosher
salt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">White
pepper<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Preheat
oven to 450 degrees.<span style="mso-spacerun: yes;"> </span>Lightly coat a
baking sheet with oil. Set aside.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">In
a small mixing bowl, stir together the mustard, soy sauce, butter, and
honey.<span style="mso-spacerun: yes;"> </span>In another small bowl, mix
together the panko bread crumbs, hazelnuts, and minced cilantro.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Lightly
sprinkle halibut pieces with salt and pepper.<span style="mso-spacerun: yes;">
</span>Dip the halibut nuggets in the honey-mustard mixture, allow excess to
drain off and then coat with the hazelnut-crumb mixture.<span style="mso-spacerun: yes;"> </span>Place nuggets on the baking sheet without
crowding.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"><o:p></o:p></span> </div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Bake
the halibut nuggets for 8-12 minutes, or 10 minutes per inch of thickness.<span style="mso-spacerun: yes;"> </span>The fish should just turn opaque.<span style="mso-spacerun: yes;"> </span>To test for doneness, cut into the center of
one nugget with the tip of a small, sharp knife and pull apart slightly.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt;">For the Lobster
Mushrooms:<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Yield:<span style="mso-spacerun: yes;"> </span>1 cup mushrooms<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8vnwKmLked2w87CFCapwKwdwRX85_ZzGnGjPbfpJh7EPi_MllhpkZgWOFKHX-Esg25vjmjekHSP13c1IIaPGiTO3SOR8qJFm60kYtftLr9n94hZCpe2nyWXZmXq5YuVwfa30byW6QKzn/s1600/LobsterMushroomRaw.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/AVvXsEja8vnwKmLked2w87CFCapwKwdwRX85_ZzGnGjPbfpJh7EPi_MllhpkZgWOFKHX-Esg25vjmjekHSP13c1IIaPGiTO3SOR8qJFm60kYtftLr9n94hZCpe2nyWXZmXq5YuVwfa30byW6QKzn/s1600/LobsterMushroomRaw.JPG" height="200" width="180" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1
large lobster mushroom (about 12 oz)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">3/4
stick unsalted butter<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">2
sprigs fresh thyme<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Place
lobster mushroom in a bowl of cold water for several minutes.<span style="mso-spacerun: yes;"> </span>Remove from water and cut the mushroom in
half.<span style="mso-spacerun: yes;"> </span>Wipe off and clean the brown spots
on the outer parts and in the flesh of the mushroom and remove the hard bottom
part.<span style="mso-spacerun: yes;"> </span>Slice into 1/4 inch pieces and set
aside.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Melt
butter in a pan.<span style="mso-spacerun: yes;"> </span>Add mushrooms to pan
with thyme sprigs.<span style="mso-spacerun: yes;"> </span>Sauté mushrooms,
turning occasionally, until mushrooms are cooked through. Remove thyme sprigs
before serving.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnX9lqCcXrPdfoNoUEI3wpZx_BNrfqoKRthspC1ksoq3Qu-1CdaJZNXcaL3poQTpQGpWWeMSefpJAsqbYEmGdihZfyOFdKbsRiqzssQYMvQKC4Z0UeoQwDDlGPLYv0wPHEhbYHzgWop7F/s1600/LobsterMushroomCookUse.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnX9lqCcXrPdfoNoUEI3wpZx_BNrfqoKRthspC1ksoq3Qu-1CdaJZNXcaL3poQTpQGpWWeMSefpJAsqbYEmGdihZfyOFdKbsRiqzssQYMvQKC4Z0UeoQwDDlGPLYv0wPHEhbYHzgWop7F/s1600/LobsterMushroomCookUse.JPG" height="256" width="320" /></a></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"><o:p></o:p></span> </div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt;">To Finish:<o:p></o:p></span></b><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Serve
halibut nuggets with the sautéed mushrooms and their pan juices as a side, or
place a mushroom slice on each halibut nugget and drizzle with some of the pan
juice.<span style="mso-spacerun: yes;"> </span>The nugget with the mushroom
slice on top is a perfect one-bite experience loaded with intense flavors.<o:p></o:p></span>Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com1tag:blogger.com,1999:blog-6191436956872691140.post-63443028804410801582014-09-29T11:40:00.002-07:002014-09-29T11:40:41.977-07:00HONEY AND MUSTARD MARINATED NORWEGIAN SALMON WITH THYME AND ROSEMARY APPLES <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy49d14g3TO84akkv0YrkIZN_UPcLZQ6LiwOc1KPkY_zEzJL1LpcSUbu170STX_pwVwMqHb4osIodrux9Iew85-GAAIlpQ-wkq4fSjmqA5IGcuLwKscUfsP0Zz7wG3ZARqFiw0maCMggC3/s1600/SalmonNorweig.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy49d14g3TO84akkv0YrkIZN_UPcLZQ6LiwOc1KPkY_zEzJL1LpcSUbu170STX_pwVwMqHb4osIodrux9Iew85-GAAIlpQ-wkq4fSjmqA5IGcuLwKscUfsP0Zz7wG3ZARqFiw0maCMggC3/s1600/SalmonNorweig.JPG" height="174" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Norwegian Salmon</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">After
purchasing Norwegian salmon at the market the other day, only one thought
entered my mind.<span style="mso-spacerun: yes;"> </span>And that was Andreas
Viestad and his <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Kitchen of Light</i></b> cookbook.<span style="mso-spacerun: yes;">
</span>When I arrived home, I perused the book and found one of his favorite
salmon recipes that piqued my interest:<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">Honey and Mustard Marinated Norwegian Salmon
with Rosemary Apples</b>. </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JfkRbOmY0irnkiBLelGmRKMsaeq5CWpwROYb-QrA5R4K3TAtNl3aWhOAEUTu-VpE5bS1g7wY1waXfVX3BdonFwNsrsVGMoAEO1BhNIYNug8eDK2WLEw5XWnLuN7OBI2_2wqaCvugm7QW/s1600/ViestadBook.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JfkRbOmY0irnkiBLelGmRKMsaeq5CWpwROYb-QrA5R4K3TAtNl3aWhOAEUTu-VpE5bS1g7wY1waXfVX3BdonFwNsrsVGMoAEO1BhNIYNug8eDK2WLEw5XWnLuN7OBI2_2wqaCvugm7QW/s1600/ViestadBook.JPG" height="320" width="320" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">However, I was taken aback by salmon being served
with <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">apples</i></b>.<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Apples?</i></b><span style="mso-spacerun: yes;"> </span>So I threw away my thoughts about salmon and lentils
that day and made it, and I was pleasantly surprised.<span style="mso-spacerun: yes;"> </span>I added sprigs of fresh dill to the marinade
and fresh thyme sprigs to the apples, and served it with smashed dill
potatoes.<span style="mso-spacerun: yes;"> </span>It was another great <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">New
Scandinavian Cooking</i></b> dish....without the flight to Norway.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt;">For the Salmon:<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Yield:<span style="mso-spacerun: yes;"> </span>Serves 2</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"><span style="font-size: small;"></span><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1/2
pound Norwegian salmon fillet, skin on<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">2
Tablespoons olive oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1
Tablespoon honey<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">2
Tablespoons Dijon mustard<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">2
garlic cloves, minced<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1
Tablespoon fresh lemon juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">2
Sprigs fresh dill<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Fleur
de sel<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Rinse
fish under cold running water and pat dry.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">In
a shallow dish, mix the olive oil, honey, mustard, garlic, lemon juice and dill.<span style="mso-spacerun: yes;"> </span>Place fish in mixture, turning to coat it
with the marinade.<span style="mso-spacerun: yes;"> </span>Cover and marinate for
2-3 hours in the refrigerator.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSpU2rdxeUVi1I7GfVSgzsM36KVVGKxUIWE_lA1FcoHtrN7YkRoIHxgOx4aFcF-BykrPMFYYtzS5MpJJK01Uvy43uiGimP9kvcqSwaIJfCul2QPdWXZMO5Tskvs3NaYwU6q7Y4KH4-88E/s1600/SalmonMarinNorwe.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSpU2rdxeUVi1I7GfVSgzsM36KVVGKxUIWE_lA1FcoHtrN7YkRoIHxgOx4aFcF-BykrPMFYYtzS5MpJJK01Uvy43uiGimP9kvcqSwaIJfCul2QPdWXZMO5Tskvs3NaYwU6q7Y4KH4-88E/s1600/SalmonMarinNorwe.JPG" height="252" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon in Marinade</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt;">For the Thyme
and Rosemary Apples:<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Yield:<span style="mso-spacerun: yes;"> </span>1/2 cup; serves 2<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1
green apple<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">2
Tablespoons unsalted butter<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1
sprig fresh thyme<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1
sprig fresh rosemary<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Peel
and core the apple and cut into 8-10 slices.<span style="mso-spacerun: yes;">
</span>Heat the butter in a large skillet over medium high heat.<span style="mso-spacerun: yes;"> </span>Add the cut apple, thyme and rosemary sprigs.<span style="mso-spacerun: yes;"> </span>Reduce the heat to medium and cook, turning
apple slices until tender, about 8-10 minutes.<span style="mso-spacerun: yes;">
</span>Remove cooked apple from the heat and discard the thyme and rosemary
sprigs. Set aside.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt;">To Finish:<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Preheat
oven to 375 degrees.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Remove
salmon from refrigerator and brush off marinade.<span style="mso-spacerun: yes;"> </span>Reserve the marinade.<span style="mso-spacerun: yes;"> </span>Transfer the salmon to a lightly oiled baking
dish, skin side down. Let salmon sit at room temperature for about 20 minutes.<span style="mso-spacerun: yes;"> </span>Place salmon in oven.<span style="mso-spacerun: yes;"> </span>After 8 minutes of baking, pour the reserved marinade
over the salmon. Continue to bake salmon for another 4-5 minutes or until the
flesh flakes nicely with a fork. <span style="mso-spacerun: yes;"> </span>Remove
salmon from oven and season lightly with Fleur de sel.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Serve
alongside the apples.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span> </div>
Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com1tag:blogger.com,1999:blog-6191436956872691140.post-61220795813305826272014-09-29T09:14:00.000-07:002014-09-29T09:14:43.574-07:00LIGHTLY BATTERED ROCK SHRIMPS IN A CREAMY SPICY SAUCE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUdT7cGbEl2BR-QbTJ9n9R0RT1_SbSN9uf5zafn7FY7NBW2yXD9njbfa7qmZyR6oXMCfZJcT9T74NAycbNYhM2mIvPu1sF-tHH72EqP_-RalOBUHknFddZizIrDcEhb2DFnGRDkN4et0U/s1600/RockShrimpDone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUdT7cGbEl2BR-QbTJ9n9R0RT1_SbSN9uf5zafn7FY7NBW2yXD9njbfa7qmZyR6oXMCfZJcT9T74NAycbNYhM2mIvPu1sF-tHH72EqP_-RalOBUHknFddZizIrDcEhb2DFnGRDkN4et0U/s1600/RockShrimpDone.JPG" height="279" width="320" /></a></div>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Rock
Shrimps have always been one of my favorites.<span style="mso-spacerun: yes;">
</span>Many restaurants serve "rock shrimp" dishes, but not <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">all</i></b>
are rock shrimps, per se.<span style="mso-spacerun: yes;"> </span>Many establishments
use tiny shrimps which are coated in a thick batter and then deep fried.</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Rock
shrimps are firmer, slightly chewy and their flavor is sweet and similar to
that of lobster.<span style="mso-spacerun: yes;"> </span>They are sold without
their shells and are typically </span><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">available
frozen year-round and are generally available fresh from July through November,
peaking in September.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Recently, I purchased some rock
shrimps and wanted to make them in a "tempura" style.<span style="mso-spacerun: yes;"> </span>However, I didn't want a layer that took away
from their delicate sweet flavor, so I decided to do a very light coating of a
batter, then deep fried them and tossed the shrimps in a creamy spicy
sauce.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>The flavor of the shrimps was not masked in a
typical heavy coating while the creamy spicy sauce added a little heat that enhanced
the sweetness of the shrimps.<span style="mso-spacerun: yes;"> </span>They were
light, sweet and spicy.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1XAFbB8bvWxW19fSssoVO_6ZuO8ltCrH4Nj5NAvdWM2vNfaUmmsoxzGp48mhF9xJhyphenhyphenSo-54mtmbMKfMZTVKlPnFWKmlB8q1TnQAjCz2cgUOaT5C-fA24xlesp8PLB7bBmmmV_SW8dWsL/s1600/RockShrimp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1XAFbB8bvWxW19fSssoVO_6ZuO8ltCrH4Nj5NAvdWM2vNfaUmmsoxzGp48mhF9xJhyphenhyphenSo-54mtmbMKfMZTVKlPnFWKmlB8q1TnQAjCz2cgUOaT5C-fA24xlesp8PLB7bBmmmV_SW8dWsL/s1600/RockShrimp.JPG" height="239" width="320" /></a></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";"></span> </div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">I adapted this recipe from Chef
Nobuyuki Matsuhisa's book,<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"> NOBU NOW</i></b>. First, I made a light coating
for the shrimps using an egg yolk, AP flour, and seltzer.<span style="mso-spacerun: yes;"> </span>The shrimps were then fried in canola oil and
finally tossed in a creamy spicy sauce.</span><span style="font-family: "Times New Roman","serif"; font-size: 16pt;"><o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Batter Coating:<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Yield:<span style="mso-spacerun: yes;"> </span>1 cup<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1
egg yolk <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">3/4
cup seltzer <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1/4
cup AP flour<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Lightly
whisk together all ingredients to make the batter.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Creamy Spicy
Sauce: <o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Yield:<span style="mso-spacerun: yes;"> </span>3/4 cup<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1
egg yolk<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1/4
teaspoon sea salt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;"><span style="mso-spacerun: yes;"> </span>Pinch of white pepper<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1
teaspoon rice vinegar <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1/2
cup grape seed oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1teaspoon
sriracha sauce<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Whisk
together the egg yolk, salt, pepper, and vinegar, and then gradually whisk in
the canola oil. After sauce is thickened, add the sriracha sauce.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Rock Shrimps:<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Serves
2<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">1/2
pound rock shrimps<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Batter
Coating<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Splash
of Yuzu juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Chopped
Chives<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">Canola
oil for frying<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt;">In
a heavy deep pot, place about 3" of oil (enough to cover shrimps).<span style="mso-spacerun: yes;"> </span>Heat oil to 355 degrees. Dredge the
shrimps in the batter coating and gently place several shrimps in the hot oil,
without overcrowding.<span style="mso-spacerun: yes;"> </span>Fry shrimps until
lightly golden, about 2-3 minutes. Remove shrimps and place on a wire
cooling rack. <span style="mso-spacerun: yes;"> </span>Repeat the process until
all the shrimps are cooked.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt;">To Finish:<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Place the cooked
shrimps into a large bowl with the creamy spicy sauce and toss to coat.
Splash with yuzu juice, sprinkle with chopped fresh chives and serve.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span>Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com1tag:blogger.com,1999:blog-6191436956872691140.post-44529236683141060482014-09-25T09:48:00.001-07:002014-09-25T09:48:38.082-07:00BAKED HERBED SALMON WITH LENTILS AND RED WINE SAUCE<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNzgt3VCm4rYGUfcNxydF9Nhnl_qKhgtcmggPTZghXSeb0kTris0EfM7cdjOV5ADWZRkjLzxHAsuqwd8L41XS8fh4Am_Ssg5fPibjwQiSSn0qtVc2H9A-KsQm4JBwgsgQ52BweutqvOna/s1600/salmonlentilsdoneUSE.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNzgt3VCm4rYGUfcNxydF9Nhnl_qKhgtcmggPTZghXSeb0kTris0EfM7cdjOV5ADWZRkjLzxHAsuqwd8L41XS8fh4Am_Ssg5fPibjwQiSSn0qtVc2H9A-KsQm4JBwgsgQ52BweutqvOna/s1600/salmonlentilsdoneUSE.JPG" height="234" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Herbed Salmon with Lentils</td></tr>
</tbody></table>
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">The
first time I made Herbed Salmon with Lentils and Red Wine Sauce was in
1996.<span style="mso-spacerun: yes;"> </span>It was from a recipe that appeared
in the February issue of FOOD & WINE Magazine and has become another one of
my favorite go-to dishes since then. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">There
are hundreds of recipes available for the classic salmon and lentils
combination, but since both the salmon and lentils are prepared separately,
there is a lot of flexibility and creativity for making each part.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">The
herbed salmon could be seared in a skillet on the stovetop, grilled on the
grill, or baked in the oven. The seared or grilled versions result in a salmon
with a crust, while the baked kind creates a moist herbed topping sans crust.<span style="mso-spacerun: yes;"> </span>For this recipe, I baked the salmon, and as
can be seen in the photo, there are plenty of herbs <i style="mso-bidi-font-style: normal;">without</i> a crust.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">Any
method works well and the end result is a moist pink, flaky fish inside. Of
course, if someone wants the salmon to be <i style="mso-bidi-font-style: normal;">well
done</i>, then the cooking time could be adjusted accordingly.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">And
for the lentils, I tried making them several ways by first adding them to the
pan covered with water and then adding the vegetables. <span style="mso-spacerun: yes;"> </span>Alternatively, I tried sautéing the vegetables
first, and then added the lentils and water or a flavored broth. <span style="mso-spacerun: yes;"> </span>Either way, I found that they almost always
never cooked as the suggested time listed in the recipes.<span style="mso-spacerun: yes;"> </span>Typically, they would require an additional 20-30
minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">Finally,
the Red Wine Sauce adds a slight tartness to the dish.<span style="mso-spacerun: yes;"> </span>It does not overpower the fresh herbs or
sweetness of the salmon or the tenderness of the lentils which absorb all the
flavors.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt;">For the Salmon: <o:p></o:p></span></b></div>
<span style="font-size: 16pt;">Yield:<span style="mso-spacerun: yes;"> </span>2 Servings<o:p></o:p></span><br />
<span style="font-size: 16pt;"></span><br />
<span style="font-size: 16pt;">2 fresh tarragon sprigs,
leaves finely chopped, stems reserved<o:p></o:p></span><br />
<span style="font-size: 16pt;">2 fresh flat-leaf parsley
sprigs, leaves finely chopped, stems reserved<o:p></o:p></span><br />
<span style="font-size: 16pt;">2 fresh chives, finely
chopped<o:p></o:p></span><br />
<span style="font-size: 16pt;">1/4 teaspoon kosher salt<o:p></o:p></span><br />
<span style="font-size: 16pt;">Finely grated zest of 1
orange, about 1 Tablespoon<o:p></o:p></span><br />
<span style="font-size: 16pt;">1/4 teaspoon freshly
ground pepper<o:p></o:p></span><br />
<span style="font-size: 16pt;">2 6-ounce skinless salmon
fillets, about one-inch thick<o:p></o:p></span><br />
<span style="font-size: 16pt;">Extra oil virgin olive oil
(for drizzling or sautéing salmon prior to cooking)<o:p></o:p></span><br />
<br />
<span style="font-size: 16pt;">In a small bowl, mix
together the chopped tarragon, parsley, chives, kosher salt, orange zest and pepper.<span style="mso-spacerun: yes;"> </span>Spread the herb mixture evenly on both sides
of the salmon and arrange the fillets in a large baking dish.<span style="mso-spacerun: yes;"> </span>Marinate in the refrigerator for about 3-4
hours.<span style="mso-spacerun: yes;"> </span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwtKbyr60X9bnha-mKAeRPlSnL5v0rWgEE1BvbC9rWE3VOeQeE-k6UeY2NVo9DwZHy7Q2fF68_LZm4QBOTBESYgJsln7T-kjoyGbk2vRudkpgqSTgzpwb2wUTMtucJ4jB5Pufm9hvxkt6/s1600/salmonherbsraw2pc.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwtKbyr60X9bnha-mKAeRPlSnL5v0rWgEE1BvbC9rWE3VOeQeE-k6UeY2NVo9DwZHy7Q2fF68_LZm4QBOTBESYgJsln7T-kjoyGbk2vRudkpgqSTgzpwb2wUTMtucJ4jB5Pufm9hvxkt6/s1600/salmonherbsraw2pc.jpg" height="320" width="304" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon with Herbs</td></tr>
</tbody></table>
<br />
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">For the Lentils:</span></b><span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">Yield:<span style="mso-spacerun: yes;"> </span>3-4 cups cooked lentils<o:p></o:p></span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;"></span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">1
1/2 cup French green lentils, rinsed and picked over<o:p></o:p></span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">1
Tablespoon extra virgin olive oil<o:p></o:p></span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">1
onion, peeled and chopped into 1/2 inch dice<o:p></o:p></span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">1
carrot, peeled and chopped in 1/2 inch dice<o:p></o:p></span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">1
celery stalk, chopped into 1/2 inch dice<o:p></o:p></span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">4
large garlic cloves, minced<o:p></o:p></span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">4
fresh thyme sprigs<o:p></o:p></span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">Kosher
salt, to taste (about 1/2 teaspoon)<o:p></o:p></span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">Water,
about 2-2 1/2 cups<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uwvJt2akrdHgMJRbCLUFSk7EQTkppFwcjgu9QoAYzTQoDUVH024azuMmxkaFekorI5SvJNTqxjX6cFIU7hZNX60C42J6NCbg4iOLor71urej8yKt4nFmBACtJNIUZZ3riLDFImSKngfo/s1600/mireproix.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uwvJt2akrdHgMJRbCLUFSk7EQTkppFwcjgu9QoAYzTQoDUVH024azuMmxkaFekorI5SvJNTqxjX6cFIU7hZNX60C42J6NCbg4iOLor71urej8yKt4nFmBACtJNIUZZ3riLDFImSKngfo/s1600/mireproix.JPG" height="171" width="200" /></a><span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">In
a medium saucepan over medium heat, heat the olive oil until it slides across
the pan.<span style="mso-spacerun: yes;"> </span>Add the chopped onions, carrots,
celery, garlic, thyme sprigs and salt, and cook stirring occasionally, until
the vegetables soften, about 15 minutes.<span style="mso-spacerun: yes;">
</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"></span></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"></span>Add the lentils and enough water to cover lentils (about 1-1 1/2 cups)
and bring to a simmer.<span style="mso-spacerun: yes;"> </span>Simmer until the
water no longer covers the lentils, about 30 minutes.<span style="mso-spacerun: yes;"> </span>Add salt and more water (about 1/2 cup) so
the lentils are once again covered.<span style="mso-spacerun: yes;">
</span>Continue cooking, adding more water, until the lentils are tender, about
30 minutes more.<span style="mso-spacerun: yes;"> </span>Discard thyme sprigs
prior to serving.<span style="mso-spacerun: yes;"> </span>The lentils can be
stored in the refrigerator for up to one day.<span style="mso-spacerun: yes;">
</span>Reheat before serving.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij52UkGQirUr0zNamT2yhM62IeTsjpiSue13daCCthIdI5EE9T3MOhh3007CFZeYeRW9CtpOmND8hNCI4FdBD-YeE9dmG7uH9QNeiq13iNceUh2IWDn1KPmi0Q-oq2NzMiT51BQ6hhx0vc/s1600/lentilsstirUSSE.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij52UkGQirUr0zNamT2yhM62IeTsjpiSue13daCCthIdI5EE9T3MOhh3007CFZeYeRW9CtpOmND8hNCI4FdBD-YeE9dmG7uH9QNeiq13iNceUh2IWDn1KPmi0Q-oq2NzMiT51BQ6hhx0vc/s1600/lentilsstirUSSE.JPG" height="217" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked Lentils</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">For the Red Wine Sauce:<o:p></o:p></span></b></div>
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">Yield:<span style="mso-spacerun: yes;"> </span>3/4 cup sauce<o:p></o:p></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96rLaTMhd254OZdMQeyqea2zsSMpMMShuOtx-ffnbMcmhYZQ86l8ybCVh-QketyD-fckr_ETimtONYmiolNCtVQzP_-o1YRYxvWLFbsnw8L69ewnossU66xq9VsB0Gi-QjsdPd1z46EAY/s1600/portsaucestart.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96rLaTMhd254OZdMQeyqea2zsSMpMMShuOtx-ffnbMcmhYZQ86l8ybCVh-QketyD-fckr_ETimtONYmiolNCtVQzP_-o1YRYxvWLFbsnw8L69ewnossU66xq9VsB0Gi-QjsdPd1z46EAY/s1600/portsaucestart.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Wine Sauce Prep</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">1
cup dry red wine, such as Cabernet Sauvignon <o:p></o:p></span></div>
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">1/2
cup port<o:p></o:p></span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">1/4
cup red wine vinegar<o:p></o:p></span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">1
small shallot, minced<o:p></o:p></span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">Reserved
tarragon and parsley stems<o:p></o:p></span><br />
<span style="font-size: 16pt;">1/2 stick (2 ounces) cold
unsalted butter, cut into ½-inch dice<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">In
a non-reactive medium saucepan, combine the red wine, port, red wine vinegar,
shallots and tarragon and parsley stems.<span style="mso-spacerun: yes;">
</span>Boil over high heat until reduced to 1/2 cup, about 15 minutes.<span style="mso-spacerun: yes;"> </span>Strain the mixture into a small non-reactive
saucepan and bring back to a boil over moderate heat.<span style="mso-spacerun: yes;"> </span>Lower the heat and gradually whisk in the
butter until the sauce is slightly thickened; do not let the sauce boil.<span style="mso-spacerun: yes;"> </span>Season with salt and pepper and keep warm.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">To Finish Salmon:<o:p></o:p></span></b></div>
<span style="font-size: 16pt;">Preheat oven to 450
degrees.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;">Remove salmon from
refrigerator at let it sit at room temperature for about 20 minutes.*<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;">Drizzle salmon with extra
virgin olive oil and place in the oven for about 7-8 minutes, or until desired
doneness.<span style="mso-spacerun: yes;"> </span>Remove from oven and let
salmon rest for about 5 minutes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<span style="font-size: 16pt;"></span><br />
<span style="font-size: 16pt;">*Alternatively, after
reaching room temperature, the salmon could be sautéed instead of cooked in the
oven.<span style="mso-spacerun: yes;"> </span>Heat a large, heavy cast-iron
skillet.<span style="mso-spacerun: yes;"> </span>Brush the herbs from the salmon.<span style="mso-spacerun: yes;"> </span>Drizzle bottom of skillet with olive
oil.<span style="mso-spacerun: yes;"> </span>Cook the salmon fillets over
moderate heat, turning once until nicely browned and just opaque throughout,
about 4 minutes per side.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt;">To Plate:<o:p></o:p></span></b></div>
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;">Make
a bed of the lentils on each plate. Set the salmon fillets on top, spoon the
red wine sauce over the fish and lentils and serve.</span><br />
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdYjGWNQWh-_TAQEfOmn0H9OY7XiwgcWDIDyTPgWfxviNYW51_CjMhkQAhpZx1ppbLEg5CJcXHEY4tNiyJN3xdZtiicdgPBixnvUnTucH07zXK6kWOYOpMZREwoVHKHU0Iqsg6DasE-lE/s1600/salmonlentilside.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdYjGWNQWh-_TAQEfOmn0H9OY7XiwgcWDIDyTPgWfxviNYW51_CjMhkQAhpZx1ppbLEg5CJcXHEY4tNiyJN3xdZtiicdgPBixnvUnTucH07zXK6kWOYOpMZREwoVHKHU0Iqsg6DasE-lE/s1600/salmonlentilside.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herbed Baked Salmon with Lentils (Side View)<br />
</td></tr>
</tbody></table>
<span style="font-size: 16pt; mso-bidi-font-size: 10.0pt;"></span><span style="font-size: 16pt;"><o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;"><o:p> </o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com1tag:blogger.com,1999:blog-6191436956872691140.post-45775721695338059522014-09-23T07:34:00.006-07:002014-09-23T07:34:54.178-07:00VODKA AND SPICY TOMATO-CREAM SAUCE WITH PENNE, KING CRAB LEGS AND SHRIMPS<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kVfdOpMkmc3-_oD530jkw_o1ErYEg23x081p0pxeDCAlIlTq97S-NsKXjXuIrzyMMcDpAwDJArTXQb9h3ffOJQYlsZJtWG-nKQEdkZes70onek6Eia11EW3xUjxSRPt7f7QfY9ZFvj2w/s1600/vodkacrabdone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kVfdOpMkmc3-_oD530jkw_o1ErYEg23x081p0pxeDCAlIlTq97S-NsKXjXuIrzyMMcDpAwDJArTXQb9h3ffOJQYlsZJtWG-nKQEdkZes70onek6Eia11EW3xUjxSRPt7f7QfY9ZFvj2w/s1600/vodkacrabdone.JPG" height="239" width="320" /></a></div>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">This
is another one of those dishes from the cupboard that I like to revisit from
time to time.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86ab17hpsX_2JwLisKQ6n9PCvLlpheNgiw-ZDJhYM4YwqgJnrK7PE616tPIWGFkFYyfdB1qIYcfj0_mynnJOlHf_5DhSq9wD3L4nX5AqyBz49vsOEgUei5hrR5t_0bQplYrk-Vsll2S79/s1600/VodkaPaper.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86ab17hpsX_2JwLisKQ6n9PCvLlpheNgiw-ZDJhYM4YwqgJnrK7PE616tPIWGFkFYyfdB1qIYcfj0_mynnJOlHf_5DhSq9wD3L4nX5AqyBz49vsOEgUei5hrR5t_0bQplYrk-Vsll2S79/s1600/VodkaPaper.JPG" height="126" width="200" /></a><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Back
in 1993, Patricia Wells' recipe for <b style="mso-bidi-font-weight: normal;">Penne
with Vodka and Spicy Tomato-Cream Sauce</b> <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">(Penne alla Bettola)</i></b> from
her cookbook <b style="mso-bidi-font-weight: normal;">TRATTORIA</b> was published
in <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">The
New York Times</i></b>. <span style="mso-spacerun: yes;"> </span>Although it has
been more than 20 years, I still have the tattered and stained article.<span style="mso-spacerun: yes;"> </span>I kept it for memorabilia purposes.<span style="mso-spacerun: yes;"> </span>All, or most, of those recipes from the past
are now in the computer, but many of the original paper documents have been saved
as well.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">For
this recipe most of the ingredients are always on-hand, with the exception of
the light cream and fresh parsley, which is a quick stop at the market.<span style="mso-spacerun: yes;"> </span>And with cooked frozen shrimps and king crab
legs in the freezer, it was a very simple dish to make. <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">I've
always made the vodka sauce separately and serve it over pasta instead of
combining the sauce with the pasta as the recipe notes. <span style="mso-spacerun: yes;"> </span>This way, extra sauce is always available for
at least one-two days.<span style="mso-spacerun: yes;"> </span>Since there is
cream in the sauce, it will not freeze well.<span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Also,
I like to add shrimps and/or king crab legs as a protein. <span style="mso-spacerun: yes;"> </span>The creaminess and touch of heat from the
sauce is a great accompaniment to the subtle brininess of the shrimps and the sweetness
of the crab.<span style="mso-spacerun: yes;"> </span>Over the years, I've used uncooked
shrimps where I peeled, deveined and added them at the end to cook in the sauce.<span style="mso-spacerun: yes;"> </span>And more recently, I tried the frozen,
pre-cooked shrimps where they just need to be thawed, drained and then warmed
in the sauce at the end.<span style="mso-spacerun: yes;"> </span>The king crab legs
are already cooked and frozen, so thawing and steaming is the only prep needed for
them.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiss8OBNg4_7QwQ7LeKZlduadJi1m_ZS2MSSi82JP1Z1z-O6T-iTKerm57WM5K5rtXf46DlukHqc8z8FucAbGWIO9UMB3v_NRnD_ZXtmYsHo3ZAGfc37vZtzLM-1-S3-3A9QyYazocnoytk/s1600/shrimpfrozen.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiss8OBNg4_7QwQ7LeKZlduadJi1m_ZS2MSSi82JP1Z1z-O6T-iTKerm57WM5K5rtXf46DlukHqc8z8FucAbGWIO9UMB3v_NRnD_ZXtmYsHo3ZAGfc37vZtzLM-1-S3-3A9QyYazocnoytk/s1600/shrimpfrozen.JPG" height="295" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked, Frozen Shrimps</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5-HZUYjQ_2xFhpEyAU6vQIw4mgTYTafYhyphenhyphenofuqUqCkGppDfxrvypn5czfQ8n3bVHrSAgtsBige4Tp-l9qoNfX_SqiFtgZrX0iMxELAOdybdCOc63YYm8Npn29i4Esu-1RP6r2dtRzaqf/s1600/CrabLegsSteam.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5-HZUYjQ_2xFhpEyAU6vQIw4mgTYTafYhyphenhyphenofuqUqCkGppDfxrvypn5czfQ8n3bVHrSAgtsBige4Tp-l9qoNfX_SqiFtgZrX0iMxELAOdybdCOc63YYm8Npn29i4Esu-1RP6r2dtRzaqf/s1600/CrabLegsSteam.JPG" height="230" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steamed King Crab Legs</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2
pound penne pasta<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2
Tablespoons salt for penne<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/4
cup Olive Oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">5
Cloves Garlic, Minced<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2
tsp Pepperoncino or Crushed Red Pepper Flakes<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
28 oz can Crushed Tomatoes<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2
Tablespoons Vodka<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2
cup Light Cream<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/4
cup Parsley, Chopped<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">6-8
Shrimps (U 12/15)*<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">3
King Crab Legs, halved**<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Add
the penne to a large pot of salted water and cook until the penne are al dente.<o:p></o:p></span></div>
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt;">While the penne is cooking, combine the oil, garlic, pepperoncino
in a medium (4-quart) sauce pan. <span style="mso-spacerun: yes;"> </span>Cook
over moderate heat until the garlic turns golden, 2 to 3 minutes. Add the crushed
tomatoes with their juices. Stir to blend and simmer, covered, until the sauce
begins to thicken, about 15 minutes. <span style="mso-spacerun: yes;"> </span>Add
the vodka to the pan. <span style="mso-spacerun: yes;"> </span>Separately, add
about a tablespoon of the sauce to the light cream and stir the mixture
slightly before adding the cream into the pan. <span style="mso-spacerun: yes;"> </span>Let sauce cook for about 3-4 minutes.<span style="mso-spacerun: yes;"> </span>Add the shrimps to cook/warm through.<span style="mso-spacerun: yes;"> </span>Let sauce rest for about 5 minutes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt;">Spoon the sauce and shrimps over cooked pasta and mix.<span style="mso-spacerun: yes;"> </span>Place crab legs on top with a drizzle of more
sauce.<span style="mso-spacerun: yes;"> </span>Garnish with chopped
parsley.<span style="mso-spacerun: yes;"> </span>Serve immediately.<o:p></o:p></span></div>
<br />
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt;">* If using uncooked shrimp, they should be peeled, deveined and
then added to the sauce for the last 2-3 minutes of cooking. <span style="mso-spacerun: yes;"> </span>If shrimps are already cooked and frozen, thaw
them thoroughly, drain and add shrimps to the sauce to warm completely.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt;">**King Crab Legs that are cooked and frozen should be thawed completely,
either overnight in the refrigerator, or placed in cold water that is changed
every 20-30 minutes for about 1-2 hours (depending on the size of the crab
legs).<span style="mso-spacerun: yes;"> </span>Then the legs should be steamed
for about 10 minutes. </span></div>
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwg2whx2Hsl2HMn4OOXksqMxkkmWtn7CG9l9sAnXbZZndtueIbyXDUjB_ZUDbOmPXug455vyENZzi6DTVaks6GNuCNcEsY87Kmqo6VevgT8-FCj5ihf8s-7j1cNKXsm1laqRxLOi4YAB5/s1600/vodkacrabdone2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwg2whx2Hsl2HMn4OOXksqMxkkmWtn7CG9l9sAnXbZZndtueIbyXDUjB_ZUDbOmPXug455vyENZzi6DTVaks6GNuCNcEsY87Kmqo6VevgT8-FCj5ihf8s-7j1cNKXsm1laqRxLOi4YAB5/s1600/vodkacrabdone2.JPG" height="210" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vodka Sauce with King Crab Legs and Shrimps over Penne<br />
<br />
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LTlnMZA3z0Ty2U9r03qvz32oWaYcveu1lehgIKQcd_z5QnU7XSKIpmvhXNhi-TS1SDTHKwF9r8RSVdJak7S7V6s1gKGYaFB0jc-PLEzWs96wfkkfD5Zeo3pCH1VZJ6IEVmxDOJZzJT7I/s1600/Vodkapastadishnyeblackpink.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LTlnMZA3z0Ty2U9r03qvz32oWaYcveu1lehgIKQcd_z5QnU7XSKIpmvhXNhi-TS1SDTHKwF9r8RSVdJak7S7V6s1gKGYaFB0jc-PLEzWs96wfkkfD5Zeo3pCH1VZJ6IEVmxDOJZzJT7I/s1600/Vodkapastadishnyeblackpink.jpg" height="219" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Served With Shrimps Over Black and Pink Fettuccine; Circa 1998</td></tr>
</tbody></table>
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</div>
Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com1tag:blogger.com,1999:blog-6191436956872691140.post-83586451121576756782014-09-15T06:02:00.000-07:002014-09-15T06:02:42.896-07:00CLASSIC BLACK BEANS WITH ROASTED POBLANO PEPPERS AND YELLOW RICE <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQn_-EM2-RLz0Kre6dmYcS9buN6zrTC-SGqNSFz5MjzLciNtOAcCHx3b6-yz30ustfl9GbFjw-GpIJl7RFgGByiCVSSsQHm6MeECv8eWbuaV-Y6uGP0CbhzhEmwTF_OPECX-iZTmZJ8X6I/s1600/BlackbeansRiceShrimp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQn_-EM2-RLz0Kre6dmYcS9buN6zrTC-SGqNSFz5MjzLciNtOAcCHx3b6-yz30ustfl9GbFjw-GpIJl7RFgGByiCVSSsQHm6MeECv8eWbuaV-Y6uGP0CbhzhEmwTF_OPECX-iZTmZJ8X6I/s1600/BlackbeansRiceShrimp.JPG" height="284" width="320" /></a></div>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">This
is one of those simple "go-to" dishes using items from the cupboard.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Goya</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">® </span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">products are a
favorite of mine.<span style="mso-spacerun: yes;"> </span>They make the best
beans, both canned and dried, and a variety of their rice products are always
in my cabinet. <span style="mso-spacerun: yes;"> </span>Using a can of the Goya
Black Beans <i style="mso-bidi-font-style: normal;">Frijoles Negros</i>, I
adapted their recipe for Classic Black Beans. <span style="mso-spacerun: yes;"> </span>For the rice, I used Goya Yellow Rice <i style="mso-bidi-font-style: normal;">Arroz Amarillo</i> and prepared the rice
according to the directions on the box. <span style="mso-spacerun: yes;"> </span>I
also had beautiful Poblano peppers from the Farmers Market, so I roasted,
skinned, seeded and chopped them and added them to the beans at the end. <span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="mso-spacerun: yes;"></span></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64cOWQBfn2LvX9ChYaBgi6G1g6UTyfbPHrwEAEQ9V-FkBgB9y_06MX8TlKG13PVCJbymAkrUbiy4zAVeTI9NRoFqTDZgv6nC9FRRuVyo7RaQpQSLIKvcZ35_Qlkm1P36E6RYyBbkYdtda/s1600/GoyaProdUSE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64cOWQBfn2LvX9ChYaBgi6G1g6UTyfbPHrwEAEQ9V-FkBgB9y_06MX8TlKG13PVCJbymAkrUbiy4zAVeTI9NRoFqTDZgv6nC9FRRuVyo7RaQpQSLIKvcZ35_Qlkm1P36E6RYyBbkYdtda/s1600/GoyaProdUSE.jpg" height="170" width="320" /></a></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><span style="mso-spacerun: yes;"></span><o:p></o:p></span> </div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">The
finished beans and roasted Poblano peppers were then served over the yellow
rice.<span style="mso-spacerun: yes;"> </span>And finally, I thawed shrimps from
my freezer and sautéed them in olive oil and chopped garlic to complete the
meal. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">The
result was a tasty meal with very little effort.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>It served
two people for two days, and the food cost was less than $2.00 per person.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">CLASSIC BLACK
BEANS<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">2
Tablespoons Extra Virgin Olive Oil<o:p></o:p></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5y_5fuR_MJkxv9ichYAzuJUaitMcPFfjiAwvSP6Ew54SH12y_oReaBSl_9MLrWrzRMa2HgwxDpvAMoTdmxdXi02MSLL2WUKHex4vSdzWK7JMEyufbTohl9ZwAF95rLn0LW6XGMrFen9Ml/s1600/SazonGoya.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5y_5fuR_MJkxv9ichYAzuJUaitMcPFfjiAwvSP6Ew54SH12y_oReaBSl_9MLrWrzRMa2HgwxDpvAMoTdmxdXi02MSLL2WUKHex4vSdzWK7JMEyufbTohl9ZwAF95rLn0LW6XGMrFen9Ml/s1600/SazonGoya.jpg" height="120" width="200" /></a><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/2 cup yellow onion, chopped</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">4
cloves garlic, minced<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
15.5 oz. can Goya Black Beans, un-drained<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">3/4
cup water (use the can as measuring vessel to obtain <i style="mso-bidi-font-style: normal;">all </i>of the bean juice)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
teaspoon oregano<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
packet Sazon Goya without Annatto<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
Tablespoon Cider Vinegar<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
cup chopped roasted Poblano peppers (or red/ green bell peppers)*<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Heat
oil in a medium saucepan over medium heat.<span style="mso-spacerun: yes;">
</span>Add onion and garlic and cook until tender, about 5-6 minutes. Stir in
remaining ingredients.<span style="mso-spacerun: yes;"> </span>Bring to a
boil.<span style="mso-spacerun: yes;"> </span>Reduce heat and simmer 10
minutes.<span style="mso-spacerun: yes;"> </span>Add chopped roasted Poblano
peppers.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">*Unroasted
bell peppers should be added with the onion and garlic at the beginning.<span style="mso-spacerun: yes;"> </span>Roasted peppers should be added at the end.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Serve
over prepared yellow rice.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">ROASTED POBLANO
PEPPERS</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span></b> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIuiXq6GhhuVRmhfGC9a2xhRXV0tJwKdgAaHT9VDEDATAcTY_H2gGRwWnkqXC6LZpOpeB_ENfevYM1gWOjmiVyJRaYDQXozOvhzVcYrKM7-X_oeIHL1wzjEFmyBlpCNWuiSFPZEOA1xnq/s1600/roastedPoblano_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIuiXq6GhhuVRmhfGC9a2xhRXV0tJwKdgAaHT9VDEDATAcTY_H2gGRwWnkqXC6LZpOpeB_ENfevYM1gWOjmiVyJRaYDQXozOvhzVcYrKM7-X_oeIHL1wzjEFmyBlpCNWuiSFPZEOA1xnq/s1600/roastedPoblano_edited-1.jpg" height="177" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p></o:p></span></b> </div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">I
like to roast my peppers in the oven at 350 degrees for about 40-45 minutes,
turning the peppers every 15-20 minutes for an even cooking process.<span style="mso-spacerun: yes;"> </span>First, line a sheet pan with foil then coat
the peppers with olive oil. <span style="mso-spacerun: yes;"> </span>Place
peppers on the sheet pan and into the oven. When peppers are done, turn off the
oven and let peppers stay in for about 10 minutes.<span style="mso-spacerun: yes;"> </span>Remove from the oven and let peppers cool
down until they are ready to handle.<span style="mso-spacerun: yes;">
</span>Remove the skins and seeds and chop.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></div>
Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com1tag:blogger.com,1999:blog-6191436956872691140.post-3728269895641527962014-08-27T08:13:00.001-07:002014-08-27T08:48:16.948-07:00ZA'ATAR ROASTED CHICKEN THIGHS WITH GREEN TAHINI AND ISRAELI COUSCOUS<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8v0c_ZzqW5v-V9nIdrxZzXjLmyV_9lWZUOEu4otdUYQ50cDr-CMvgcZc0ZHtH6EuZctRSGAWhT1F4uQxyHJLEnm9KHHVnouayKoRPPNRN202SjmHu6qp1Ic0oenw7FqjmwuYBPlmx7H8E/s1600/ChixCousCous.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8v0c_ZzqW5v-V9nIdrxZzXjLmyV_9lWZUOEu4otdUYQ50cDr-CMvgcZc0ZHtH6EuZctRSGAWhT1F4uQxyHJLEnm9KHHVnouayKoRPPNRN202SjmHu6qp1Ic0oenw7FqjmwuYBPlmx7H8E/s1600/ChixCousCous.jpg" height="241" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Za'atar Roasted Chicken Thighs</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">This
is an adaptation from Chef Yotam Ottolenghi's recipe for Za'atar Roasted
Chicken With Green Tahini that appeared in the August 2014 issue of <i style="mso-bidi-font-style: normal;">Bon Appetit</i>.<span style="mso-spacerun: yes;"> </span>Since I had all of the ingredients on hand, this
one certainly piqued my interest.<span style="mso-spacerun: yes;"> </span>I made
it with chicken thighs and served it over Israeli Couscous which absorbed all
of the flavors from the chicken marinade. The Green Tahini was a perfect side condiment
that added an exceptional flavor to the dish. <o:p></o:p></span><br />
<div class="WordSection1">
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p> </o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Za'atar
is a Middle Eastern spice blend that is typically made with sumac, thyme,
roasted sesame seeds, marjoram and oregano. <span style="mso-spacerun: yes;"> </span>It is versatile and can be used on poultry,
meats, vegetables, rice, and breads.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvOXuwqzMfR2iqN5dYRlI5ALLH0O8O7ZD0K_jBo_EARskq1rW4N00frYQDF9IU3rmvzHvudd6tO63jdKRRTPjEju3e_Dd7JqMbKquuI_z4nOgYak2iMcmxKNV_5hLS21TfYS0OV_k_VUD/s1600/zaatar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvOXuwqzMfR2iqN5dYRlI5ALLH0O8O7ZD0K_jBo_EARskq1rW4N00frYQDF9IU3rmvzHvudd6tO63jdKRRTPjEju3e_Dd7JqMbKquuI_z4nOgYak2iMcmxKNV_5hLS21TfYS0OV_k_VUD/s1600/zaatar.jpg" height="200" width="183" /></a></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p></o:p></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Tahini
is a paste made from ground, hulled sesame seeds. It is used in many Middle Eastern and
Mediterranean cuisines.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4vwpptFVTdgWOikcR6N7VzEaiXl-CpyOQwmRFfJgQvtjaPiKfENlJhnbA_PbPUyFDRIL-QLgLTp2k5AWYxG53QzHkwQHylASymjmIcTd5_UYsxMgUv9B90STlkGHYynA4Ro0fr9q9bdX/s1600/parsleytahini.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4vwpptFVTdgWOikcR6N7VzEaiXl-CpyOQwmRFfJgQvtjaPiKfENlJhnbA_PbPUyFDRIL-QLgLTp2k5AWYxG53QzHkwQHylASymjmIcTd5_UYsxMgUv9B90STlkGHYynA4Ro0fr9q9bdX/s1600/parsleytahini.jpg" height="234" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parsley, Garlic, Tahini, Lemons</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Green Tahini:</span><span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">4 garlic cloves, smashed <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1 cup (lightly packed) flat-leaf
parsley leaves <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1/2 cup tahini <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1/4 cup fresh lemon juice <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1/2 cup olive oil<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Chicken:</span><span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
</div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
</span><span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">3-4 Chicken Thighs<o:p></o:p></span><br />
<div class="WordSection2">
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1 medium red onion, thinly sliced <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">2 garlic cloves, smashed <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1/2 lemon, thinly sliced, seeds
removed <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1 tablespoon sumac <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon ground allspice <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon ground cinnamon <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1 cup water <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1/4 cup olive oil, plus more for
drizzling <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">Kosher salt, freshly ground pepper <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">2 tablespoons za'atar </span></div>
</div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">For the Green Tahini: <span style="mso-spacerun: yes;"> </span>Pulse garlic, parsley, tahini, <span style="mso-spacerun: yes;"> </span>add lemon juice in a food processor. Add olive
oil until a smooth paste is formed. <o:p></o:p></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNDLrMASdlft1uqqQ1tgVKtlRjUGB19rkbDO5-aJ2Ju-XOo5lrvxg2RB50ii0f8XewD0YcjNm6JbwfkBUPYozcYyXsKTrUg23Mnbh5BlBjFMhHsWXUo8Ll-95Fm_j7AXZdULZA9lOl5-C/s1600/GreenTahini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNDLrMASdlft1uqqQ1tgVKtlRjUGB19rkbDO5-aJ2Ju-XOo5lrvxg2RB50ii0f8XewD0YcjNm6JbwfkBUPYozcYyXsKTrUg23Mnbh5BlBjFMhHsWXUo8Ll-95Fm_j7AXZdULZA9lOl5-C/s1600/GreenTahini.jpg" height="146" width="200" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">For the Chicken Thighs: <span style="mso-spacerun: yes;"> </span>Preheat oven to 400°. Toss chicken, onions,
garlic, lemon slices, sumac, allspice, cinnamon, water, and 1/4 cup oil in a
large dish, cover with plastic film.<span style="mso-spacerun: yes;">
</span>Chill in the fridge for at least 4hours. </span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU61cA3J6GROJaYp15Uya1rMD32O2w4-vZHnvNQKj9Qq8B9TH1od_Jk7dbV3mAx474acvVT-OVJxDD2dkUa9hr-_WR93x1gQtlOdH4RmTa0tmNvJOvq84-onx2FLnWpFpFnJeX8rF-Eoso/s1600/ChixMarinade.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU61cA3J6GROJaYp15Uya1rMD32O2w4-vZHnvNQKj9Qq8B9TH1od_Jk7dbV3mAx474acvVT-OVJxDD2dkUa9hr-_WR93x1gQtlOdH4RmTa0tmNvJOvq84-onx2FLnWpFpFnJeX8rF-Eoso/s1600/ChixMarinade.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken in Marinade</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">Remove chicken from fridge and place
the chicken, onions, garlic, and lemon slices in a baking pan.<span style="mso-spacerun: yes;"> </span>Add the remaining marinade over and around
chicken pieces. Sprinkle chicken with za'atar seasoning and drizzle with olive
oil.<span style="mso-spacerun: yes;"> </span>Roast until chicken is browned and
cooked through, about 55 minutes. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">Serve chicken over couscous with
green tahini as a condiment. <o:p></o:p></span></div>
Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com0tag:blogger.com,1999:blog-6191436956872691140.post-70488972387003716042014-08-25T08:29:00.001-07:002014-09-03T05:11:46.261-07:00BASIL WALNUT PESTO<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggUbr25okGEytaKRz9W_aCOQRxeYRBe0rMhDzLHFykLMujx2Z9VpAh2IRTZLMCuhp0-lax9IItYrQ0ofITEEwrHfWpoPhk6QB8sD96F47liym-7wolY_fbWtXnyLRaPFfqo9ihK5GN1x0j/s1600/Basil2014USE.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggUbr25okGEytaKRz9W_aCOQRxeYRBe0rMhDzLHFykLMujx2Z9VpAh2IRTZLMCuhp0-lax9IItYrQ0ofITEEwrHfWpoPhk6QB8sD96F47liym-7wolY_fbWtXnyLRaPFfqo9ihK5GN1x0j/s1600/Basil2014USE.JPG" height="230" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil from the Farmers Market</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">I
know. Not <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">another</i></b> Pesto recipe.<span style="mso-spacerun: yes;">
</span>Yes, but after a visit to my Farmers Market and purchasing a beautiful
bunch of basil, the first thing that entered my mind was pesto.<span style="mso-spacerun: yes;"> </span>So I decided to do a take on the traditional
Italian recipe that uses pine nuts in pesto and used walnuts instead.<span style="mso-spacerun: yes;"> </span>Simple and very good. And the food cost was
about one-third the price than using the pine nuts. I never add cheese, so the leftover pesto (if there is any), could be frozen for up
to about three months.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">On
the other hand, I used a premium pasta from Academia Barilla and served it with shrimps, And I still met a less than 25
percent food cost for this dish.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSjGn4y0LZFR2H84bcssN-eImb8TafmsdtDW7OGlxOu75pn-qGtn96LJWWDsKF2DI1PN0nbFcbP1to23JjyEuEByFAfDhopE12hX-1uK3zZtV3Ssy-XzLNc8AiyGcNpkdDMfvcEwsmf4L/s1600/BarillaPenneUse.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSjGn4y0LZFR2H84bcssN-eImb8TafmsdtDW7OGlxOu75pn-qGtn96LJWWDsKF2DI1PN0nbFcbP1to23JjyEuEByFAfDhopE12hX-1uK3zZtV3Ssy-XzLNc8AiyGcNpkdDMfvcEwsmf4L/s1600/BarillaPenneUse.JPG" height="320" width="306" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">BASIL WALNUT PESTO</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3
cups basil firmly packed (about 3 weighted ounces)<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4
cup walnuts<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">4
cloves garlic<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2
cup extra virgin olive oil<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Combine
basil, walnuts and garlic in a food processor.<span style="mso-spacerun: yes;">
</span>Pulse until all ingredients are mixed, being careful not to "over-process"
which could start to "cook" the basil.<span style="mso-spacerun: yes;"> </span>Then, slowly add the olive oil until there is
a moist paste.<span style="mso-spacerun: yes;"> </span>That's it. The yield is about 2 cups.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9sf6o0eYONiPIdazA31Xi7JV7W5L6310KCH7l2RdLsj6IZPGC5i91-dSx6_08As4rg0_kFZGy9grHQiq-Hoqeh2nhJ9WsocBZDf_HclINH5hqTko7RCOEKhWs9dy_v4qKzJ7ZOpu39rO4/s1600/BasilRoots.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9sf6o0eYONiPIdazA31Xi7JV7W5L6310KCH7l2RdLsj6IZPGC5i91-dSx6_08As4rg0_kFZGy9grHQiq-Hoqeh2nhJ9WsocBZDf_HclINH5hqTko7RCOEKhWs9dy_v4qKzJ7ZOpu39rO4/s1600/BasilRoots.JPG" height="231" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Basil with Roots</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
Wash Basil and spin dry.</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnb3MztPLLx20FOHxJkdebOjzFA27ApDHiMWm30qM63dBG0xhldIg8J5t12P3X6cAgd_aQnsNDs_fyIeeHtmUA5Qm7HDL2FHIg6yZdKO7yKS7IVaYvxyOKwtC2fF77hjYkJGFcn5K7MQFA/s1600/BasilSpinner.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnb3MztPLLx20FOHxJkdebOjzFA27ApDHiMWm30qM63dBG0xhldIg8J5t12P3X6cAgd_aQnsNDs_fyIeeHtmUA5Qm7HDL2FHIg6yZdKO7yKS7IVaYvxyOKwtC2fF77hjYkJGFcn5K7MQFA/s1600/BasilSpinner.JPG" height="272" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spin Dry Basil</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFJdDSqQ9PiL-HZOiZS3TeGyRvA5amGDPaqd1KwFLALfNJpLaEe1XJDaXMcVEi9KGE_ep7ezJVK-WCQJack7rPn1aE1Z9X8IZl8HeJie3UE7QVk4Frji9-Y_fAStDlQfxgEFg-B_yNThV/s1600/BasilWashedUSE.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFJdDSqQ9PiL-HZOiZS3TeGyRvA5amGDPaqd1KwFLALfNJpLaEe1XJDaXMcVEi9KGE_ep7ezJVK-WCQJack7rPn1aE1Z9X8IZl8HeJie3UE7QVk4Frji9-Y_fAStDlQfxgEFg-B_yNThV/s1600/BasilWashedUSE.JPG" height="256" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spin-Dried Basil</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
The basket weighs 1.5 oz, so the actual weight of the basil is about 3.25 oz.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl72-PjajHnBZotw_x47amzXgCNDytTddimdMrFTN1CD1WQySC1hzoMMLMYYga726hmbjC6aOKjNVTm7l7yf5zvNUOzH9_IqQJklubrYvHGx_Lg4tVEq143V5r_JaU7bSACyNhrDHWL2uO/s1600/Basil+Scale.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl72-PjajHnBZotw_x47amzXgCNDytTddimdMrFTN1CD1WQySC1hzoMMLMYYga726hmbjC6aOKjNVTm7l7yf5zvNUOzH9_IqQJklubrYvHGx_Lg4tVEq143V5r_JaU7bSACyNhrDHWL2uO/s1600/Basil+Scale.JPG" height="248" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Weighing the basil</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0up5WqOYEetDDM6BXiLvHB6XRjmIxIwDOhX-BgixR_vo3AD6tEyD0SFT9zn3f64kLuBvVDxuXjtHk0wqk3eRA8p5-AfBRC-ixggiaz1FPvfH1w0-_eFvaO-qhJe7VhidkcsPIXI-A8ot2/s1600/BasilProcessor.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0up5WqOYEetDDM6BXiLvHB6XRjmIxIwDOhX-BgixR_vo3AD6tEyD0SFT9zn3f64kLuBvVDxuXjtHk0wqk3eRA8p5-AfBRC-ixggiaz1FPvfH1w0-_eFvaO-qhJe7VhidkcsPIXI-A8ot2/s1600/BasilProcessor.JPG" height="268" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Processed Pesto</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHcXg_ruGZG5l0XCGwv7qfEtwP_PSRacAgZcLXDE_V7868JQ-Xz9y6P0PfK-1Cj_BPhe9lVrhmRigUcCzzSlQTOSR2w8Sa250aAO_aryyVZQ-kolDqxwXknZh0v3UP9fdge-9ljgbwI8Q/s1600/PestoDone2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHcXg_ruGZG5l0XCGwv7qfEtwP_PSRacAgZcLXDE_V7868JQ-Xz9y6P0PfK-1Cj_BPhe9lVrhmRigUcCzzSlQTOSR2w8Sa250aAO_aryyVZQ-kolDqxwXknZh0v3UP9fdge-9ljgbwI8Q/s1600/PestoDone2.JPG" height="188" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil Walnut Pesto</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-lRRz1Xb94zfWRrYvKFcLt3OvnKd04Qop4uwa5o9m06P-ZiyZh_f7oJ-FMD_R-BoMCz33q7U8pDBuPJWdbiYHYO4kplKNattwM6eUQW5h_-FcOISNLw63IEVgv3GImLW-sx4hyFmDXjv/s1600/basilpenne.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-lRRz1Xb94zfWRrYvKFcLt3OvnKd04Qop4uwa5o9m06P-ZiyZh_f7oJ-FMD_R-BoMCz33q7U8pDBuPJWdbiYHYO4kplKNattwM6eUQW5h_-FcOISNLw63IEVgv3GImLW-sx4hyFmDXjv/s1600/basilpenne.JPG" height="258" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil Walnut Pesto With Shrimps</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Since I don't add cheese to my pesto, I sometimes add it at the end--even if there are shrimps in the dish.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpN3AiVqpLtAIjeHJMdPFcA_aZ_N6cQv9xGc5DmroV6R-x5-7ZTHJ4y_iIdqTQ3dlqeO54IJi_W26UVftxuq_c6VhnjeYe3-HOwW5DmF1TgSAUubwkgnZxgUWbeYa5pBac8QjmjFfcbg5/s1600/basilpenneshrimp.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpN3AiVqpLtAIjeHJMdPFcA_aZ_N6cQv9xGc5DmroV6R-x5-7ZTHJ4y_iIdqTQ3dlqeO54IJi_W26UVftxuq_c6VhnjeYe3-HOwW5DmF1TgSAUubwkgnZxgUWbeYa5pBac8QjmjFfcbg5/s1600/basilpenneshrimp.JPG" height="215" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And Topped With Cheese<br />
</td></tr>
</tbody></table>
Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com0tag:blogger.com,1999:blog-6191436956872691140.post-4302989940173368992014-08-07T12:20:00.000-07:002014-08-22T07:08:24.364-07:00BARNYARD FRIED CHICKEN AND "SPICY" CORNBREAD<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjezo624kdgEJBLMGytyy4yxgERl3ugWQY1n42aSlH1euiqpafrxPp2RZ0_ZtjucrqJxVcVnj-fW6Lgf0SCvYl-_NgGUXqovyzI-VhkN-ZTnMDXZhhntqk-huynhVdK3qWMVHpe5swJZA/s1600/friedchixUsePubl.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjezo624kdgEJBLMGytyy4yxgERl3ugWQY1n42aSlH1euiqpafrxPp2RZ0_ZtjucrqJxVcVnj-fW6Lgf0SCvYl-_NgGUXqovyzI-VhkN-ZTnMDXZhhntqk-huynhVdK3qWMVHpe5swJZA/s1600/friedchixUsePubl.jpg" height="198" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Barnyard Fried Chicken</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZJphSYJfULakvkNXoqL4txZ0QEQRHjwfkxgsPXXHEBPSUfDe6PP7E6LOsvzCepBqRzf4HgERBoHJZqCWVAbbOnNnIf9-vb3kxzev99Ts9Dq0oopLRdbx2oo0dmcjhIs-3h4-zaCSiff0b/s1600/CornbreadendUSE.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZJphSYJfULakvkNXoqL4txZ0QEQRHjwfkxgsPXXHEBPSUfDe6PP7E6LOsvzCepBqRzf4HgERBoHJZqCWVAbbOnNnIf9-vb3kxzev99Ts9Dq0oopLRdbx2oo0dmcjhIs-3h4-zaCSiff0b/s1600/CornbreadendUSE.JPG" height="214" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Cornbread</td></tr>
</tbody></table>
<span style="color: black; font-family: "Georgia","serif"; font-size: 11.5pt;">I don't fry or bake very much, either in the sun or in the
kitchen.<span style="mso-spacerun: yes;"> </span>But after a visit to Red Rooster
in Harlem, I was tempted to make Chef Marcus Samuelsson's Fried Yardbird--chicken
in the slang of old Harlem. <span style="mso-spacerun: yes;"> </span>Huge
portions of legs and thighs were served with mace gravy and bread and butter
pickles.<span style="mso-spacerun: yes;"> </span>The thick crust and tender
chicken inside was superb.<span style="mso-spacerun: yes;"> </span>I wanted to
make this. Or "try" to.</span><br />
<span style="font-family: Georgia;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY6Kha27B0Hyqbw9jsCuD-DvLxcfPgp-EGY7eoZ11estOnDscNSICDjHC7r7DgfpuZwL_MbDqzibLqHuMNx2Vw7AI3uNsWymePRdWhBDQwE7uiSW_gcA-jx4v6ctCvA5bexQqIoQXcCd1/s1600/RRYardChix.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY6Kha27B0Hyqbw9jsCuD-DvLxcfPgp-EGY7eoZ11estOnDscNSICDjHC7r7DgfpuZwL_MbDqzibLqHuMNx2Vw7AI3uNsWymePRdWhBDQwE7uiSW_gcA-jx4v6ctCvA5bexQqIoQXcCd1/s1600/RRYardChix.JPG" height="203" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Rooster's Fried Yardbird</td></tr>
</tbody></table>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Georgia","serif"; font-size: 11.5pt;">Since Chef Samuelsson was featured on the TODAY Show and made the Fried
Yardbird earlier that week, I pulled the recipe from the website and scaled it
down and adapted it to create my own Fried Yardbird that I call <i style="mso-bidi-font-style: normal;">Barnyard Chicken</i>. <span style="mso-spacerun: yes;"> </span>I used only chicken drumsticks.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Georgia","serif"; font-size: 11.5pt;">According to the recipe, I marinated drumsticks in the typical
buttermilk that virtually all fried chicken recipes call for, along with some
coconut milk and a mixture of spices, which Chef Samuelsson calls a <i style="mso-bidi-font-style: normal;">Chicken Shake</i>.<span style="mso-spacerun: yes;"> </span>For the dredging mixture, I added some Bourbon
Smoked Pepper and used canola oil for frying. <span style="mso-spacerun: yes;"> </span></span><br />
<span style="color: black; font-family: "Georgia","serif"; font-size: 11.5pt;"></span><br />
<span style="color: black; font-family: "Georgia","serif"; font-size: 11.5pt;">Although I have an electric deep fryer, I
opted to use my Dutch oven and my Candy/Deep Fry thermometer.<span style="mso-spacerun: yes;"> </span>It took a while and half-way through I was
concerned about the chicken not getting brown enough, but in the last 4-5
minutes, it started to turn golden.<span style="mso-spacerun: yes;"> </span>And
then I drained the drumsticks on a wire rack. I read that
draining on paper towels continues to steam the chicken more while a wire rack
allows air to circulate around it.<span style="mso-spacerun: yes;"> </span>It
worked.<span style="mso-spacerun: yes;"> </span>That was frying.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Georgia","serif"; font-size: 11.5pt;">And then there's baking...the cornbread.<span style="mso-spacerun: yes;"> </span>Although I didn't order the cornbread at Red
Rooster, it was one of the featured items listed on Red Rooster's window.<span style="mso-spacerun: yes;"> </span>Three of the others were the Fried (Yardbird)
Chicken; Shrimp and Grits, which I also had that day and is on "my list"
to make; and Bourbon, which I also had that day.<span style="mso-spacerun: yes;"> </span>I found the recipe for Red Rooster's
cornbread and gave it a try with some slight adaptations. <span style="mso-spacerun: yes;"> </span>I used smoked paprika and ground cumin as a
substitute for the aleppo flakes in the original recipe.<span style="mso-spacerun: yes;"> </span>And it turned out to be a fresh and spicy home-made
cornbread that went well with the Barnyard Chicken that I served alongside
baked sweet potatoes and garlic spinach.<span style="mso-spacerun: yes;">
</span>Since it was a rainy Saturday in the middle of the summer, it was a good
time to cook, have some bourbon, and listen to Frank Sinatra.<span style="mso-spacerun: yes;"> </span>I know. <span style="mso-spacerun: yes;"> </span>Frank is for cooking <i style="mso-bidi-font-style: normal;">Italian</i> food--not Soul food.<span style="mso-spacerun: yes;">
</span>But Frank was a gentleman and definitely had a lot of soul.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Georgia","serif"; font-size: 11.5pt;">In the end, I got accolades for my attempt at making soul food.<span style="mso-spacerun: yes;"> </span>I was told that it was like a visit to Harlem
<i style="mso-bidi-font-style: normal;">without</i> the traffic.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Georgia","serif"; font-size: 11.5pt;"><o:p> </o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Georgia","serif"; font-size: 11.5pt;">BARNYARD
CHICKEN<o:p></o:p></span></b><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">For Chicken
Shake Spice Mix<o:p></o:p></span></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Q697LghFSIqqXo9CSXriLYd3PfCzp3yB3dHVRyLNno6MucCiBiTxqTPOI16OrSvOl_Xa2Ss9U7Z_XgzyMnWFuXOlIQ1p1ho7ov0kSYM2LSdlpG4KOZ3W_9PO2NKYdQExZrXS2CZ0hupH/s1600/ChixShakeSpiceIngred.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Q697LghFSIqqXo9CSXriLYd3PfCzp3yB3dHVRyLNno6MucCiBiTxqTPOI16OrSvOl_Xa2Ss9U7Z_XgzyMnWFuXOlIQ1p1ho7ov0kSYM2LSdlpG4KOZ3W_9PO2NKYdQExZrXS2CZ0hupH/s1600/ChixShakeSpiceIngred.JPG" height="224" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Chicken Shake</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/8
Tablespoon ground Garlic<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2
Tablespoon ground Cumin<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon Smoked Paprika<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2
Tablespoon ground White Pepper<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2
Tablespoon Celery Salt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon Berbere*<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/8
Tablespoon Kosher Salt<o:p></o:p></span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Mix all ingredients together and
store in a container. This scaled-down recipe makes about 1/2 cup of Chicken Shake
Spice.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"></span><br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujWBXm3yJ5TYhyphenhypheng9425ed1ctFjEy34iXlNgZMoR2ME5up5n_6notVobuYHmE77sL-fahp0noLy5KvC4ElgxgA_de7x9MeyNLE1sd9m1Of7XTOLcT9UpwxkyDwBF8uR2fw12-kYtbf52ds/s1600/ChixShakeSpiceMixture.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujWBXm3yJ5TYhyphenhypheng9425ed1ctFjEy34iXlNgZMoR2ME5up5n_6notVobuYHmE77sL-fahp0noLy5KvC4ElgxgA_de7x9MeyNLE1sd9m1Of7XTOLcT9UpwxkyDwBF8uR2fw12-kYtbf52ds/s1600/ChixShakeSpiceMixture.JPG" height="259" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Shake Spice Mix</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="color: #222222; font-family: "Times New Roman","serif"; font-size: 9pt; mso-ansi-language: EN;">*Berbere is a spice mixture that is a key
ingredient in Ethopian cuisines.<span style="mso-spacerun: yes;"> </span>Berbere
ingredients include chili peppers, garlic, ginger, dried basil, korarima
(Ethopian cardamom), rue, ajwain or radhuni, nigella, and fenugreek.</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 9pt;"><o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p> </o:p></span></b><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">For Marinade<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3
cups Buttermilk<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2
cup Coconut Milk<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
Tablespoons minced Garlic<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon Chicken Shake<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">6
Chicken Drumsticks<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Mix
buttermilk with coconut milk, garlic and the Chicken Shake Spice Mix.<span style="mso-spacerun: yes;"> </span>Add drumsticks to mixture and marinade in the
fridge for at least four hours or overnight.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYE0yI2rtbbtT0rp72bAXMtfud7tZf0WVCsSI5xZ_cH2HpUComuT4pYPMh_J2-ysx0ELdCFnnwidsYNCnFizUqxx58ANnR8OpQLNAKVwnVbbEccbSyShLvPgxgWNWrduTtmb_r5AjTYs8E/s1600/BourbonSmokPepper.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYE0yI2rtbbtT0rp72bAXMtfud7tZf0WVCsSI5xZ_cH2HpUComuT4pYPMh_J2-ysx0ELdCFnnwidsYNCnFizUqxx58ANnR8OpQLNAKVwnVbbEccbSyShLvPgxgWNWrduTtmb_r5AjTYs8E/s1600/BourbonSmokPepper.JPG" height="157" width="200" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">For Dredging and
Frying<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3/4
cup AP Flour<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
Tablespoons Semolina Flour<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon Cornstarch<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
teaspoon Bourbon Smoked Pepper<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon Chicken Shake<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2.5
quarts Canola Oil<o:p></o:p></span><br />
<br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Mix
the flours, cornstarch and pepper to create a breading.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Remove
chicken from the fridge and drip off excess marinade.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Roll
chicken in the dredging mix and shake to remove excess.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Fill
a deep pot with oil and bring to 325 F.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzr2N7fajRm7Tm-MfIsWwaRd_aWbXJFtqa_08iBScHj3QU4U1VaKEdkFqo425T8ukNsRiCSR67zC9I8sQnRctAhHFnepDl3ZyBxWNc4pCGodIM7Fs_jRt1N75YwGOQxAzFczARsRN8PGal/s1600/ChixPrepPotTherm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzr2N7fajRm7Tm-MfIsWwaRd_aWbXJFtqa_08iBScHj3QU4U1VaKEdkFqo425T8ukNsRiCSR67zC9I8sQnRctAhHFnepDl3ZyBxWNc4pCGodIM7Fs_jRt1N75YwGOQxAzFczARsRN8PGal/s1600/ChixPrepPotTherm.jpg" height="210" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Ready to Fry</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Carefully
drop the chicken drumsticks into the pot and fry for about 20-25 minutes, until
chicken reaches an internal temperature of 165 F.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Remove
chicken from oil and let drain on wire racks. </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWf26mHsJjxkYDqb3Suj5XNb-ZpJ3FI5FHgNkjjY_pu6mFhlGDCn5COEtLGFsjIm3jYA86qKJYvO-cOgmzbBnDz7zyYKjoPvKYzwYiMe3HUZwxcFPhMBGP0h1V821dtnpKDL091-qNAu0r/s1600/ChixDoneWireRacks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWf26mHsJjxkYDqb3Suj5XNb-ZpJ3FI5FHgNkjjY_pu6mFhlGDCn5COEtLGFsjIm3jYA86qKJYvO-cOgmzbBnDz7zyYKjoPvKYzwYiMe3HUZwxcFPhMBGP0h1V821dtnpKDL091-qNAu0r/s1600/ChixDoneWireRacks.jpg" height="263" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not exactly Red Rooster, but...</td></tr>
</tbody></table>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">"SPICY" CORN BREAD</span></b><br />
<strong></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8RFP33JiLG00pT9lpshghthZPU2eek2O-kkhyphenhyphenenhRPYNdZOhdADkAjDhwkhWC_3qE1oZFE0HqN7nm4DlZHHw-c2ASFBB3JOhWkJtovvqMC_GoipD-Nz83EQsbaD0Y2P2PEVhyrzah-YG/s1600/Cornbreadslice3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8RFP33JiLG00pT9lpshghthZPU2eek2O-kkhyphenhyphenenhRPYNdZOhdADkAjDhwkhWC_3qE1oZFE0HqN7nm4DlZHHw-c2ASFBB3JOhWkJtovvqMC_GoipD-Nz83EQsbaD0Y2P2PEVhyrzah-YG/s1600/Cornbreadslice3.JPG" height="320" width="304" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ingredients<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
cup flour <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
cup yellow cornmeal <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
Tablespoons sugar <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
teaspoons baking powder <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
teaspoon sweet paprika<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4
teaspoon cayenne pepper<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/8
teaspoon Kosher salt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
egg, beaten <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
cup sour cream <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/3
cup buttermilk <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3
Tablespoons olive oil <o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Directions<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Preheat
the oven to 400 degrees F.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Combine
the flour, cornmeal, sugar, baking powder, paprika, cayenne pepper and salt
in a large bowl.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">In
a separate bowl, whisk together the egg, sour cream, buttermilk, and olive oil.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Combine
the two mixtures and stir until a smooth consistency.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN95bMGFktZm5sVkkZkUtKxOOJJ2_YCNQm1fZfOfXdjDDgQb8-LlpnZdV9gPuJPY1PwtfwgerPlrQBcHMzHnHonNpKaxSLnZ9G9QzItINajY-EF_B9SkA4ylsSLJq4oNXzjwL1r1raU91g/s1600/CornbreadMixes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN95bMGFktZm5sVkkZkUtKxOOJJ2_YCNQm1fZfOfXdjDDgQb8-LlpnZdV9gPuJPY1PwtfwgerPlrQBcHMzHnHonNpKaxSLnZ9G9QzItINajY-EF_B9SkA4ylsSLJq4oNXzjwL1r1raU91g/s1600/CornbreadMixes.JPG" height="201" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cornbread Mixtures</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Coat
a 9 by 5-inch loaf pan with olive oil.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Bake
in the oven for 30 minutes or until a toothpick inserted in the center comes
out clean and the edges are golden brown.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzXon9Yx8eFU9sPtUoWKNSLbBP3kbYj0Jz1a6YyvMrM_OLvxlHOIj-LOS6XjB4SCOf8SwJbCv1dFQYoHbaAz6AktZNhVXrm1hROxIHvnUW_DHOajOv4eItn-gh4o1mqpzQgt3Z5Lw1Ahpp/s1600/RedRoosterRest.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzXon9Yx8eFU9sPtUoWKNSLbBP3kbYj0Jz1a6YyvMrM_OLvxlHOIj-LOS6XjB4SCOf8SwJbCv1dFQYoHbaAz6AktZNhVXrm1hROxIHvnUW_DHOajOv4eItn-gh4o1mqpzQgt3Z5Lw1Ahpp/s1600/RedRoosterRest.JPG" height="180" width="320" /></a></div>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span><br />Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com1tag:blogger.com,1999:blog-6191436956872691140.post-30787145332541587072014-07-14T04:17:00.001-07:002014-08-25T12:54:02.748-07:00PAN SEARED SCALLOPS IN A BLUE CURACAO SAUCE WITH RED PEPPERS AND LEMON FOAM<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvi4CN_AMvqVqSQU6AbzNxM9lVTloNdSmRIrMcgdECfIdF0cxnscN0F-5GdiVxtv0UAr7trHVIDEqgk9luMC4khGEn2RMLgKD7hJhhzUdGOjfFUW6VhVihIj1axWJ3ar-Rp-opTzZ5VHz/s1600/scallopbluefoam+Use.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvi4CN_AMvqVqSQU6AbzNxM9lVTloNdSmRIrMcgdECfIdF0cxnscN0F-5GdiVxtv0UAr7trHVIDEqgk9luMC4khGEn2RMLgKD7hJhhzUdGOjfFUW6VhVihIj1axWJ3ar-Rp-opTzZ5VHz/s1600/scallopbluefoam+Use.jpg" height="237" width="320" /></a></div>
<br />
<span style="color: #545454; font-family: "Times New Roman","serif"; font-size: 12pt; font-weight: normal; mso-bidi-font-weight: bold;">Recently, at one of
my local restaurants I ordered a seafood dish that was served in a blue
sauce.<span style="mso-spacerun: yes;"> </span>A<em> </em></span><strong><em>blue </em></strong>sauce?<span style="mso-spacerun: yes;"><em> </em></span>Yes.<span style="mso-spacerun: yes;"> </span>The sauce was made using <strong><em>Blue Curacao</em></strong> liqueur. Blue Curacao<span style="color: #545454; font-family: "Times New Roman","serif"; font-size: 12pt;"> is a sweet and slightly bitter, vibrant blue colored liqueur
originally made from dried orange peels found on Curacao, an island in the
Caribbean.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjCfnTcLnLXqptCsOmO2JxrDIgTX5AY4lZcx9Pt8FrTekUmlT3aY5lpdOyWegGYMXHi1pwDPFUTFT67XLAFxj3DhT7AMZJ8A6aYvY_rXTT3qx2goR18D3-eiXgPsjpdCY7BgaIh5821NW/s1600/BlueCuracaoBot.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjCfnTcLnLXqptCsOmO2JxrDIgTX5AY4lZcx9Pt8FrTekUmlT3aY5lpdOyWegGYMXHi1pwDPFUTFT67XLAFxj3DhT7AMZJ8A6aYvY_rXTT3qx2goR18D3-eiXgPsjpdCY7BgaIh5821NW/s1600/BlueCuracaoBot.JPG" height="200" width="108" /></a><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span class="st1"><span style="color: #545454; font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p>I know that Blue Curacao is used primarily for cocktails. However, given that it was used in a savory dish, this certainly got my attention. I wanted to try and recreate this mystic sauce, so I did some experimenting for a few days and came up with my own version of a savory blue sauce.</o:p></span></span></div>
<span class="st1"><span style="color: #545454; font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p> </o:p></span></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span class="st1"><b style="mso-bidi-font-weight: normal;"><span style="color: #545454; font-family: "Times New Roman","serif"; font-size: 12pt;">Blue
Curacao Sauce<o:p></o:p></span></b></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon canola oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
shallot, minced<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
garlic cloves, crushed and roughly chopped<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
bay leaf<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
oz. fresh lemon juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
teaspoon lemon zest<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3/4
cup Blue Curacao Liquor<br />
4 oz. (1/4 stick) unsalted butter at room temperature, cut into 1 inch pieces<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">salt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">pepper
<!--[if !supportLineBreakNewLine]-->
<!--[endif]--><o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Heat
canola oil in a small pot.<span style="mso-spacerun: yes;"> </span>Add shallots
and garlic and cook for about two minutes.<span style="mso-spacerun: yes;">
</span>Add bay leaf, lemon juice, lemon zest and Blue Curacao.<span style="mso-spacerun: yes;"> </span>Cook over high heat until reduced to about
one-half. <span style="mso-spacerun: yes;"> </span>Remove from heat.<span style="mso-spacerun: yes;"> </span>Strain the sauce.<span style="mso-spacerun: yes;"> </span>Return strained sauce to heat.<span style="mso-spacerun: yes;"> </span>Let sauce reduce another half to about 1/4
cup. <span style="mso-spacerun: yes;"> </span>Whisk in butter, one piece at a
time and continue to whisk together until sauce thickens slightly.<span style="mso-spacerun: yes;"> </span>Season sauce with salt and pepper.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: #545454; font-family: "Times New Roman","serif"; font-size: 12pt; font-weight: normal; mso-bidi-font-weight: bold;">Because it was the
Fourth of July, what was a better time to make a dish utilizing the blue sauce?<o:p></o:p></span></div>
<span style="color: #545454; font-family: "Times New Roman","serif"; font-size: 12pt; font-weight: normal; mso-bidi-font-weight: bold;">I decided on pan
seared scallops with chunks of flounder and blanched red peppers. <o:p></o:p></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPRkarF2yArwTUGy3He6-BM4bX4DVQK6bbuErEOpfSjzs9xCRdpP-7cpMGCvmsBfAcOTsqCcbYK2O84jeCuIWy3hpTwyVLZCp2egy7V71pLUWgfO_ZvwDEdQjo6b41Sd0lFo0Dv4HntqZ/s1600/scallopsPan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPRkarF2yArwTUGy3He6-BM4bX4DVQK6bbuErEOpfSjzs9xCRdpP-7cpMGCvmsBfAcOTsqCcbYK2O84jeCuIWy3hpTwyVLZCp2egy7V71pLUWgfO_ZvwDEdQjo6b41Sd0lFo0Dv4HntqZ/s1600/scallopsPan.jpg" height="296" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scallops and Flounder</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: #545454; font-family: "Times New Roman","serif"; font-size: 12pt; font-weight: normal; mso-bidi-font-weight: bold;">I seared both the scallops and flounder in butter and oil. I purposely wanted to keep them moist, so I did not opt for a dark brown sear.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: #545454; font-family: "Times New Roman","serif"; font-size: 12pt; font-weight: normal; mso-bidi-font-weight: bold;"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYvqVP4AblEJg2lXWCLLSE2-hpqv7IzumE3cj3pMpM9JyQnRwSxX6CGvEaqD1Dm9VBzW2hJp-pe_9S0J9TIOCLEPCmOhNZi4MceSsxKbapqZ4VHjW0n2c1MVJoNTthwTU1EZNNJrcKQQL/s1600/bluesaucescllop.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYvqVP4AblEJg2lXWCLLSE2-hpqv7IzumE3cj3pMpM9JyQnRwSxX6CGvEaqD1Dm9VBzW2hJp-pe_9S0J9TIOCLEPCmOhNZi4MceSsxKbapqZ4VHjW0n2c1MVJoNTthwTU1EZNNJrcKQQL/s1600/bluesaucescllop.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pre-Foam Version</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
And since blue
represents the ocean or sea, I wanted to add some foam, so I pulled out my
<strong>MOLE' CULE R</strong> kit and created lemon foam as a garnish.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnBWMKQ7xiBSDIekCuoKPz1u-NrJqGL8UzZhzba8KIk0etduI3NZWjNX7tskVuN5cdYkoCckyj1Q_IWSy8CDQ8XH55e1Scj7FW365MQZYi5_ZU629skYjcqPYsGcd-dnjIUWP54iAmhAl5/s1600/moleculebox2014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnBWMKQ7xiBSDIekCuoKPz1u-NrJqGL8UzZhzba8KIk0etduI3NZWjNX7tskVuN5cdYkoCckyj1Q_IWSy8CDQ8XH55e1Scj7FW365MQZYi5_ZU629skYjcqPYsGcd-dnjIUWP54iAmhAl5/s1600/moleculebox2014.JPG" height="168" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MOLE' CULE R Kit</td></tr>
</tbody></table>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Lemon Foam<o:p></o:p></span></b><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
sachet (2 grams) soy lecithin<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2/3
cup water<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2/3
cup lemon juice<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Combine
the lemon juice, water and soy lecithin in a bowl.<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Using
a hand-held blender (or eggbeater), produce a good quantity of foam.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Spoon
foam over finished dish as a garnish.<o:p></o:p></span><br />
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p> </o:p></span><br />
Although I was told there was "too much" foam on the dish, all the flavors were there and came together very nicely.Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com0tag:blogger.com,1999:blog-6191436956872691140.post-80120615482666622742014-07-05T08:37:00.001-07:002014-07-05T08:39:10.901-07:00GRILLED SHRIMP ON LEMONGRASS SKEWERS WITH THAI STYLE DIPPING SAUCE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthpv5_DWV2UNIF7FFzJu3ksTYuu5IOoCw1P5HsdAkWOCgohts5_Cr7ykzeh7ZfrJR8KPdYXirHiAYaaMyRs2qCpko9NHf5RV3t3-bhow_TAuMUzRRTyrALnPnJwzKywewFl9-bKe-ZVlk/s1600/ShrimpDoneLeaf.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthpv5_DWV2UNIF7FFzJu3ksTYuu5IOoCw1P5HsdAkWOCgohts5_Cr7ykzeh7ZfrJR8KPdYXirHiAYaaMyRs2qCpko9NHf5RV3t3-bhow_TAuMUzRRTyrALnPnJwzKywewFl9-bKe-ZVlk/s1600/ShrimpDoneLeaf.JPG" height="312" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Shrimp on Lemongrass Skewers</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Many
years ago when I first started making this dish it was difficult in my town to
get lemongrass.<span style="mso-spacerun: yes;"> </span>But throughout the years
as the supermarkets and more Asian markets expanded, lemongrass became another
easy ingredient to get.<span style="mso-spacerun: yes;"> </span>I like to make
the shrimp skewers served alongside Asian Pesto With Rice Noodles. </span><a href="https://www.blogger.com/blogger.g?blogID=6191436956872691140#editor/target=post;postID=7899143553566897668;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=1;src=postname">Asian Pesto With Rice Noodles</a><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3
stalks of lemongrass<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">12
shrimps (U15-20)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon minced garlic<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
1/2 teaspoons minced ginger<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Serrano chili pepper, finely minced <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon plus 2 teaspoons of canola oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ground
black pepper<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Pink
salt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Juice
of 1 lime, about 1Tablespoon<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
teaspoons of fish sauce<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Pinch
of granulated sugar<o:p></o:p></span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Trim
lemongrass of its outer sheath.<span style="mso-spacerun: yes;"> </span>Bruise the
stalks all over with a mallet or back of a knife.<span style="mso-spacerun: yes;"> </span>Cut off about 3 inches of the bottoms and finely
mince the tender inner core. Continue to peel lemongrass until the inner stalk resembles
a "skewer".<span style="mso-spacerun: yes;"> </span>Reserve all
lemongrass trimmings.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Place
4 shrimps on each of the 3 intact stalks, leaving some space between each
shrimp.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span> </div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span> </div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Combine
the minced lemongrass, garlic, ginger, one-half of the minced chili, and 1
Tablespoon of the oil and roll the shrimps in the mixture.<span style="mso-spacerun: yes;"> </span>Drizzle with more oil, salt and pepper.<span style="mso-spacerun: yes;"> </span>Refrigerate the shrimps for several hours.</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span> </div>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Chop
all the lemongrass trimmings and measure them.<span style="mso-spacerun: yes;">
</span>Combine with an equal amount of water in a small saucepan.<span style="mso-spacerun: yes;"> </span>Cover and bring to a boil over high
heat.<span style="mso-spacerun: yes;"> </span>Cook until mixture is reduced to
about 2 Tablespoons.<span style="mso-spacerun: yes;"> </span>Strain the liquid
then return it to the saucepan and reduce until it is about one Tablespoon. </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Combine
the lemongrass reduction with the remaining minced chili, the lime juice, fish
sauce, sugar and 2 teaspoons of the oil.<span style="mso-spacerun: yes;">
</span>Set aside.<o:p></o:p></span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Remove
the skewers from the fridge and let sit for about 20 minutes, and then brush
off the marinade.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfMpAEE7zlkaXPMKxtdx210SKc-C5somNlrxdKCv3ib_xpgAf4uMExxw37aEWcpWlZP9-GHE0r1uo_WDocEGWNVO_oUQTxZxRLfyBhpPGX0fHckhSoAppVXX8lmyNh2wSEgeRtgJF-XBc/s1600/shrimpgrilldone.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfMpAEE7zlkaXPMKxtdx210SKc-C5somNlrxdKCv3ib_xpgAf4uMExxw37aEWcpWlZP9-GHE0r1uo_WDocEGWNVO_oUQTxZxRLfyBhpPGX0fHckhSoAppVXX8lmyNh2wSEgeRtgJF-XBc/s1600/shrimpgrilldone.JPG" height="235" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Shrimp</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Grill the shrimp
skewers for about 2 to 3 minutes per side, or until shrimp are just pink and
slightly firm. <span style="mso-spacerun: yes;"> </span>Serve shrimps with the
dipping sauce.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
</div>
Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com0tag:blogger.com,1999:blog-6191436956872691140.post-78991435535668976682014-06-30T08:37:00.000-07:002014-06-30T08:37:46.919-07:00ASIAN PESTO WITH RICE NOODLES<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCK3UXsfcbaDa9oQy-qjVBkvlK1Jx_oVHVWzuktHmnf8AYQ8sUAlxX7CF89DivQp_QIq1ko8nmSTbH8pfVLfZDDrH7ITSAoTenTbR7a0dk5f9I7odQMBIIOCebJ3BU1FJjiy9DxmYdiDCK/s1600/AsianPestoSpoons.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCK3UXsfcbaDa9oQy-qjVBkvlK1Jx_oVHVWzuktHmnf8AYQ8sUAlxX7CF89DivQp_QIq1ko8nmSTbH8pfVLfZDDrH7ITSAoTenTbR7a0dk5f9I7odQMBIIOCebJ3BU1FJjiy9DxmYdiDCK/s1600/AsianPestoSpoons.JPG" height="296" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asian Pesto</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-3cK9KlWKMgYXssG94j4h7Hj0B1u5llnkmWVoKuDlmOTdr7C_2QwMjWQlUT5PWWfUaCwCQWMz8hshjKzQsSQRCiTIf8Kex-TF7lhMMjtWBXQ-82KRwOXZn_MxCuHzPv8OuFp6Q105WAE/s1600/asianpestoricenood.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-3cK9KlWKMgYXssG94j4h7Hj0B1u5llnkmWVoKuDlmOTdr7C_2QwMjWQlUT5PWWfUaCwCQWMz8hshjKzQsSQRCiTIf8Kex-TF7lhMMjtWBXQ-82KRwOXZn_MxCuHzPv8OuFp6Q105WAE/s1600/asianpestoricenood.JPG" height="320" width="308" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asian Pesto With Rice Noodles</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJe7yglHjiN3mmC0PDJHcBcIv14wUFdd-lums3c3PzLLD95FrLjOBP-Up68_GjriOja18aHWLa376r_R1YSoRaQSIMxwKCsbSyxIruOMcLPI9MnOcwbyGtRx-6UcYIDMU_pkO2fn45hQ4/s1600/BlueGingerBook.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJe7yglHjiN3mmC0PDJHcBcIv14wUFdd-lums3c3PzLLD95FrLjOBP-Up68_GjriOja18aHWLa376r_R1YSoRaQSIMxwKCsbSyxIruOMcLPI9MnOcwbyGtRx-6UcYIDMU_pkO2fn45hQ4/s1600/BlueGingerBook.JPG" height="200" width="170" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blue Ginger Circa 1999</td></tr>
</tbody></table>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">This
is an adaptation of Chef Ming Tsai's Asian Pesto that was originally published
in his book <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Blue Ginger </i></b>in 1999.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">It is another one of my favorite recipes that
I have been making for many years; particularly, when I visit the Asian market
and get a beautiful bunch of Thai basil.<span style="mso-spacerun: yes;">
</span></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span>The end result is that the pesto makes a tempting spicy flavoring for
pasta dishes and much more.<span style="mso-spacerun: yes;"> </span>I like to prepare
it tossed with rice noodles.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p> </o:p></span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTO7bWDza9iuqfHVfB0mQcuOIjwVsds2GuJLxtKsZB0ue59r0Q9gubZmmAitOX9eKktmQmfM3qv9MfLHgYelehjZ9PAAzffiTp3TKCSh7R2RPPhm24_MavLbOHu0BJKKWtdaw7NBxeQcV2/s1600/ThaiBasilSide.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTO7bWDza9iuqfHVfB0mQcuOIjwVsds2GuJLxtKsZB0ue59r0Q9gubZmmAitOX9eKktmQmfM3qv9MfLHgYelehjZ9PAAzffiTp3TKCSh7R2RPPhm24_MavLbOHu0BJKKWtdaw7NBxeQcV2/s1600/ThaiBasilSide.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thai Basil</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFTcnjjUszAeaCnzLqTD5XL3rOe-ZfCYiha87Ztcon7NeHZCUmfHl1GXDOHYPWWEauLFSzSLrvbY7Mjmkjv1pYUVHVhRk3xixHvyw-crsJzOCJXOKUQUH0QccitdKYRqpu-m94jJ44HyA/s1600/AsianPestoIngred.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFTcnjjUszAeaCnzLqTD5XL3rOe-ZfCYiha87Ztcon7NeHZCUmfHl1GXDOHYPWWEauLFSzSLrvbY7Mjmkjv1pYUVHVhRk3xixHvyw-crsJzOCJXOKUQUH0QccitdKYRqpu-m94jJ44HyA/s1600/AsianPestoIngred.JPG" height="236" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mint, Garlic, Limes, Chilies, Ginger and Thai Basil</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Asian Pesto:<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 Serrano chilies, stemmed and
seeded <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">8 garlic cloves, peeled and crushed<br />
1 Tablespoon fresh ginger root, peeled and chopped <br />
1/2 cup roasted salted peanuts <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 oz. fresh lime juice <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 Tablespoons <i style="mso-bidi-font-style: normal;">nam pla</i> (Thai fish sauce)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 cup peanut oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">3 cups fresh Thai basil leaves<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 1/2 cups fresh mint leaves<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Combine the chilies, garlic, ginger,
peanuts, lime juice, <i style="mso-bidi-font-style: normal;">nam pla</i> and peanut
oil in a food processor and process to a smooth puree.<span style="mso-spacerun: yes;"> </span>Add the Thai basil and mint and puree again. <span style="mso-spacerun: yes;"> </span>Avoid over processing because this will
"cook" the basil and turn the mixture dark.<span style="mso-spacerun: yes;"> </span>This happened the first time that I made it.<span style="mso-spacerun: yes;"> </span>At the time, I thought it was because I was using
a stainless steel blender but later I learned how to avoid the over processing
method and that a food processor gives a better result.<span style="mso-spacerun: yes;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">The pesto stays vibrant in color and
flavor for about one week.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>This recipe makes about 2 cups of pesto.</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Rice Noodles: <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Soak 3 oz. of rice noodles in cold
water for about 30 minutes; drain and discard water.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Place softened noodles in boiling
water and cook for about 5 minutes.<span style="mso-spacerun: yes;">
</span>Drain.<span style="mso-spacerun: yes;"> </span>Sprinkle with a few drops
of Canola oil to prevent sticking.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHlPHRHW_h9OUWjMhOfrPeHIYnPCSAopeGECY37QlBSd0sRwgswOUael3FwX_ATryhKQPUTJiSsro8vBx_vYttc-qBnAij1JRngKKB7g4eBGBVh0yF-DsuzyLOjH42CrB19ERmiBs0YZ6/s1600/RiceNoodlesRaw.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHlPHRHW_h9OUWjMhOfrPeHIYnPCSAopeGECY37QlBSd0sRwgswOUael3FwX_ATryhKQPUTJiSsro8vBx_vYttc-qBnAij1JRngKKB7g4eBGBVh0yF-DsuzyLOjH42CrB19ERmiBs0YZ6/s1600/RiceNoodlesRaw.JPG" height="226" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice Noodles</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43hGCR2VDd1XWbx-EHmlo10644vofp-55ahv3X-Vft2tFHnUJneVfltDeK7kxbnqQFUXq6jznZIh3Nl4Zw0nqJYQh3alkZBfNaWwC1cs-xyTDrh7ISQkDyXQMwWFWQD3ZPdjf0_xIGGmD/s1600/RiceNoodDoneUse.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43hGCR2VDd1XWbx-EHmlo10644vofp-55ahv3X-Vft2tFHnUJneVfltDeK7kxbnqQFUXq6jznZIh3Nl4Zw0nqJYQh3alkZBfNaWwC1cs-xyTDrh7ISQkDyXQMwWFWQD3ZPdjf0_xIGGmD/s1600/RiceNoodDoneUse.JPG" height="274" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice Noodles Done</td></tr>
</tbody></table>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">To Finish:<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Toss about 1 cup of the Asian pesto with the
warm rice noodles. </span>Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com0tag:blogger.com,1999:blog-6191436956872691140.post-90562648418031590232014-06-25T10:50:00.000-07:002014-06-25T10:50:25.635-07:00MARINATED "FILLET MIGNON" OF TUNA A LA UNION SQUARE CAFE<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Kgzy1TEHKBrpkKfBgGhuqKF7K9i_dZV0TtlkAfyNWY2K17OTpbfJr3lTNS7cHlAD2zq0L91dFWmDWkq60yCbe0T1Z2dL_cDrlDBFktUZDGef1EaJLP7RowcZj7Vj0tsbjyHpd05CTnP6/s1600/TunaMignon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Kgzy1TEHKBrpkKfBgGhuqKF7K9i_dZV0TtlkAfyNWY2K17OTpbfJr3lTNS7cHlAD2zq0L91dFWmDWkq60yCbe0T1Z2dL_cDrlDBFktUZDGef1EaJLP7RowcZj7Vj0tsbjyHpd05CTnP6/s1600/TunaMignon.JPG" height="217" width="320" /></a></div>
<br />
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN;">This recipe is an adaptation from <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">The Union Square Cafe Cookbook</i></b>.<span style="mso-spacerun: yes;"> </span>It has been on the menu at the Union Square
Cafe since the acclaimed New York City restaurant opened in 1985. <span style="mso-spacerun: yes;"> </span>I have made this dish in the past, so the
other day I decided to revisit it and pulled out the cookbook from my
library.</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9di-WtdTWS_KV3vadIajTCARREY5xmU_DerAphtUMoyQtmzHTZIjmgg-0sFaHRTq9tPgJYdhwXjV2vNUCIYiMCQ7UDKodzUd1dpMM-3CD6qsKsVeaAMk5eCee260FxENnLz_sgeHSKsLK/s1600/UnionSquareBook.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9di-WtdTWS_KV3vadIajTCARREY5xmU_DerAphtUMoyQtmzHTZIjmgg-0sFaHRTq9tPgJYdhwXjV2vNUCIYiMCQ7UDKodzUd1dpMM-3CD6qsKsVeaAMk5eCee260FxENnLz_sgeHSKsLK/s1600/UnionSquareBook.JPG" height="320" width="250" /></a></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN;">Then next day the announcement
was made that the Union Square Cafe will be shutting its doors next year.<span style="mso-spacerun: yes;"> </span>And although the plans are to relocate the restaurant,
for almost 35 years it has been one of New York City's highly praised and
much-admired venues in Union Square.<span style="mso-spacerun: yes;"> </span>Needless
to say, I am deeply saddened to hear this news.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN;"><o:p></o:p></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEltRH_Tg8QV9GAHF0Y8HjIXOibaBOQevGmvG6_yGQ1TxOf2KMMZVYHWsCRR6nIKHfuvEe3ys9JwHjBM0SYdfbRw7JFxSIKS7xnio95HGMMB_SCAVbjJACt-E32QmvkSTWMp7KjbKu3Zup/s1600/TunaLoinUSE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEltRH_Tg8QV9GAHF0Y8HjIXOibaBOQevGmvG6_yGQ1TxOf2KMMZVYHWsCRR6nIKHfuvEe3ys9JwHjBM0SYdfbRw7JFxSIKS7xnio95HGMMB_SCAVbjJACt-E32QmvkSTWMp7KjbKu3Zup/s1600/TunaLoinUSE.jpg" height="258" width="320" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN;">For this recipe, I didn't cut the tuna steaks into
three-inch cubes to mimic a fillet mignon; I simply cut a tuna loin (about 15
oz) into two pieces.<span style="mso-spacerun: yes;"> </span>It <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">is</i></b>
an <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">adaptation</i></b>.
And using the ingredients that I had on hand, I put together an Asian-influenced
marinade--similar to the original recipe--and then grilled the tuna on an
indoor grill.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>The end result was a tuna that remained moist
and very flavorful and tasted like steak.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">For
the Marinade:<o:p></o:p></span></div>
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1
cup soy sauce<o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1
cup Mirin <o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/2
cup Drysack sherry <o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">4
Tablespoons chopped fresh ginger <o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/2
cup chopped scallions <o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">4
cloves chopped garlic<o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2
oz fresh lemon juice <o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKA8ZRuyIMuATfQL1jR0ltuD4lR2Edx_Uo3qeiMabr8ET6J75QJ3uKLCLfFpZpwSK85vjs7tTGdabHAw3s6aoZ0OlGE0KxOJsADI0isfOQ18VXWr19UYMgl9Y7gzxrj-SL4yfr8wmku1X/s1600/TunaMarinade.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKA8ZRuyIMuATfQL1jR0ltuD4lR2Edx_Uo3qeiMabr8ET6J75QJ3uKLCLfFpZpwSK85vjs7tTGdabHAw3s6aoZ0OlGE0KxOJsADI0isfOQ18VXWr19UYMgl9Y7gzxrj-SL4yfr8wmku1X/s1600/TunaMarinade.JPG" height="204" width="320" /></a></div>
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">For
the Tuna:<o:p></o:p></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZEeMHEpO8x_hjzap8qL12TCC2xfocXFYltaUW8MVuV8CzALNQEaCDCOsSGy0hA0b6Gw-lm_p8-WNsHlSX_iQo2-c_lVB-gOTLz0D7x7E2S7n95ovqVM5ngiBmytke-SpP4cjA_fqAspg/s1600/BourbonSmokPepper.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZEeMHEpO8x_hjzap8qL12TCC2xfocXFYltaUW8MVuV8CzALNQEaCDCOsSGy0hA0b6Gw-lm_p8-WNsHlSX_iQo2-c_lVB-gOTLz0D7x7E2S7n95ovqVM5ngiBmytke-SpP4cjA_fqAspg/s1600/BourbonSmokPepper.JPG" height="157" width="200" /></a><span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1
tuna steak, weighing about 15-16 oz, cut in half<o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2
Tablespoons olive oil <o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/8
teaspoon Bourbon Smoked Pepper<o:p></o:p></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/4
cup pickled ginger <o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">To
Prepare:<o:p></o:p></span></div>
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Combine
all marinade ingredients in a glass bowl and place the tuna steaks in the
marinade. Refrigerate for 2 hours, turning the tuna every 30 minutes.</span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">About
20 minutes before cooking, remove the tuna from the marinade and drain.<span style="mso-spacerun: yes;"> </span>Place tuna on a plate until it reaches room
temperature. <span style="mso-spacerun: yes;"> </span>Preheat a grill to very
hot.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Drizzle
olive oil into the grill pan.<span style="mso-spacerun: yes;"> </span>Place tuna
stakes in pan and grill on one side for about 2 1/2 minutes.<span style="mso-spacerun: yes;"> </span>Turn fish over, sprinkle the Bourbon Smoked
Pepper and grill for another minute. The outside should be well seared, and the
center should be just warm and pink.<o:p></o:p></span></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRdwReL-qc7zQf_3Wf5SsRkddvZiKfLlTU6nIsCbe7ZRn4zn7FOKMGo2Y4MBSRN0b_rPYx0VDvmgQeqdcUr4cqoFTzi4SgJ86V1w3MylhrI7M34QINFR3E3I2YS8WClnTYdUiJtu0gmKo/s1600/tunaminondone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRdwReL-qc7zQf_3Wf5SsRkddvZiKfLlTU6nIsCbe7ZRn4zn7FOKMGo2Y4MBSRN0b_rPYx0VDvmgQeqdcUr4cqoFTzi4SgJ86V1w3MylhrI7M34QINFR3E3I2YS8WClnTYdUiJtu0gmKo/s1600/tunaminondone.JPG" height="222" width="320" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p> T</o:p></span><span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">o
Finish:<o:p></o:p></span></div>
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Garnish
each tuna steak with pickled ginger.<span style="mso-spacerun: yes;">
</span>Serves 2</span><br />
<span lang="EN" style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p> </o:p></span></div>
<br />
Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com0tag:blogger.com,1999:blog-6191436956872691140.post-71384639162147113522014-06-12T05:52:00.000-07:002014-06-13T07:28:46.704-07:00CRUSTACEANS TWO WAYS: SAUTEED CARABINEROS WITH LINGUINI AND BAKED TIGER PRAWNS WITH A LOBSTER STUFFING<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMF0geR95JlSlywqU3LnxxVDu1awWZAJ9bz2udLJd-0lqVPN6flxYxdISQke2t0SLU5Dbr7h3C5dNoAF-vlpx8sAq_0LFkGq3oPiu_fKwm2t_cKOG5xus9uOS98Hx0iSS7PE42Yo80ZYR/s1600/shrimplingstuffUSE.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMF0geR95JlSlywqU3LnxxVDu1awWZAJ9bz2udLJd-0lqVPN6flxYxdISQke2t0SLU5Dbr7h3C5dNoAF-vlpx8sAq_0LFkGq3oPiu_fKwm2t_cKOG5xus9uOS98Hx0iSS7PE42Yo80ZYR/s1600/shrimplingstuffUSE.jpg" height="316" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carabinero With Linguini and Baked Tiger Prawn</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">During
a recent visit to Lobster Place in Chelsea Market, we noticed a display of jumbo
size shrimp with a striking bright red color.<span style="mso-spacerun: yes;"> </span>The sign indicated that they were harvested from
the deep-sea Atlantic Ocean off the coast of Spain and have a high fat content
making them tender and sweet. Since this was the first time that I saw
Carabineros, I was anxious to try them.<span style="mso-spacerun: yes;"> </span>.<o:p></o:p></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinViOG91yGJ85UpthCkmk4l_lmJNbwSAqbfCbkACFZtA36JDWhl7gvhwl_cj-CoqC-8-QYk9JnSZjXalhV7SQm3v6jIeKaPjw4k2iKsy40UkSWFjc6sIsPLU2TZ6tccOcxTQayJr9WClpI/s1600/CarabinerosLobPlaUSE.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinViOG91yGJ85UpthCkmk4l_lmJNbwSAqbfCbkACFZtA36JDWhl7gvhwl_cj-CoqC-8-QYk9JnSZjXalhV7SQm3v6jIeKaPjw4k2iKsy40UkSWFjc6sIsPLU2TZ6tccOcxTQayJr9WClpI/s1600/CarabinerosLobPlaUSE.jpg" height="181" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carabineros at Lobster Place</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Next
to the Carabineros were beautiful jumbo (U-2) Tiger Prawns, weighing at least
8-9 ounces each.<span style="mso-spacerun: yes;"> </span>I thought that they were
perfect for a lobster stuffing and purchased two of them.<o:p></o:p></span></div>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Le1GaGEVpP3O6lQJ9v93C5vvcIUH_bxnd27p9HSg0wJdKyu7avUTI5_oTUFX5zvCvolRguOmCh2y5i356a2X-xTo7M1xl_eAUdBsCyMQgVjbiORJrmpHhdYorlK0uEk1osPKCDU2mvFI/s1600/TigerPrawnU2LobP.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Le1GaGEVpP3O6lQJ9v93C5vvcIUH_bxnd27p9HSg0wJdKyu7avUTI5_oTUFX5zvCvolRguOmCh2y5i356a2X-xTo7M1xl_eAUdBsCyMQgVjbiORJrmpHhdYorlK0uEk1osPKCDU2mvFI/s1600/TigerPrawnU2LobP.JPG" height="238" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tiger Prawns (U-2)</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">I
wanted to make the Carabineros using another new product that I also bought at
the market:<span style="mso-spacerun: yes;"> </span>Colavita Limonolio Oil, a
lemon-infused extra virgin olive oil imported from Italy.<span style="mso-spacerun: yes;"> </span>I thought the Carabineros should be sautéed
in the oil with some butter, fresh garlic, capers, and a touch of freshly
squeezed lemon juice, lemon zest and parsley and served over linguini.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JpUxWkY8R4tNW_e2NuDDFjQfcW8V2TWBitA4lKURHoTQqk7iUipudQ4hIq50FvESJv02TpuIW7DIIDfnOGZVgubeiNliCnL7W-nhZ9-7ga1Wd0j_U2KcCc7hyOWv6nKLJxh0-tkXFwM1/s1600/ColavitaLimonolioUSE.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JpUxWkY8R4tNW_e2NuDDFjQfcW8V2TWBitA4lKURHoTQqk7iUipudQ4hIq50FvESJv02TpuIW7DIIDfnOGZVgubeiNliCnL7W-nhZ9-7ga1Wd0j_U2KcCc7hyOWv6nKLJxh0-tkXFwM1/s1600/ColavitaLimonolioUSE.jpg" height="320" width="140" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colavita Limonolio Oil</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Later
I learned that Carabineros translates as "police" reportedly because
the color of their shells matched the red uniforms that the Spanish Customs
Police once wore. The Carabineros distinctive red color does not change when
cooked (as does a lobster shell changes from blue to red).<span style="mso-spacerun: yes;"> </span>Their flavor was more robust than any other
shrimps or langoustines that I ever had and literally melted in my mouth.<span style="mso-spacerun: yes;"> </span>Although I removed the heads and shells of
the Carabineros before cooking them, many Europeans consider the heads a
delicacy, so next time I'll make them whole.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglba2ib0gUci63rew976Fq96VHDsWbqMTvis0xbHIGSdSFfoRd6__0wkIjJOOr9Szl4-bh3lCIZO6hYP97-bMqwc_yTsUsJzA4spxw24r9xe4PvJi8SD2Yn6zgVut0B3BUZlehLLjEup0W/s1600/Carabineros.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglba2ib0gUci63rew976Fq96VHDsWbqMTvis0xbHIGSdSFfoRd6__0wkIjJOOr9Szl4-bh3lCIZO6hYP97-bMqwc_yTsUsJzA4spxw24r9xe4PvJi8SD2Yn6zgVut0B3BUZlehLLjEup0W/s1600/Carabineros.JPG" height="221" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carabineros</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLUu8VJ4vdeHKcMUKv8o43j90MbnQHw0sTkEcH5gOSgenQUrLfcqzTAdp6xfFcOXgVK_sWI4KxtrK9S6HBQJvWQXmU9Z8DlwwqbCmNAjBfQaFVOOjs1_MjGmrVgWzq83q9ZZZOcfAVJHa/s1600/TigerPrawnU2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLUu8VJ4vdeHKcMUKv8o43j90MbnQHw0sTkEcH5gOSgenQUrLfcqzTAdp6xfFcOXgVK_sWI4KxtrK9S6HBQJvWQXmU9Z8DlwwqbCmNAjBfQaFVOOjs1_MjGmrVgWzq83q9ZZZOcfAVJHa/s1600/TigerPrawnU2.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tiger Prawns</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOM-kLOH7GfUT2TTzYTmt7TrgyeLOODZB3wg-PQ68wgUKWxZEIhm1wwd5iHsyFilx69uWGwly8xmSyKcCCr_vREZcyYpJEqu7ur_z8bgjOJ9es5o7jVk7Q4BLOny8dQibuKa1W5F3I79iz/s1600/ShrimpsPrep.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOM-kLOH7GfUT2TTzYTmt7TrgyeLOODZB3wg-PQ68wgUKWxZEIhm1wwd5iHsyFilx69uWGwly8xmSyKcCCr_vREZcyYpJEqu7ur_z8bgjOJ9es5o7jVk7Q4BLOny8dQibuKa1W5F3I79iz/s1600/ShrimpsPrep.JPG" height="304" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepped Carabineros and Tiger Prawns</td></tr>
</tbody></table>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">For
the giant Tiger Prawns, I opted to make a lobster stuffing since I had lobster
meat left over from my Lobster Newburg dish.<span style="mso-spacerun: yes;"> </span>Many recipes for stuffed prawns suggest
broiling them, but I baked them in a 350 degree oven using unsalted butter and the
Limonolio Oil.<span style="mso-spacerun: yes;"> </span>The prawns were very
sweet and tender and the stuffing was extremely moist.<span style="mso-spacerun: yes;"> </span>This was a perfect accompaniment to the sautéed
Carabineros.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">SAUTEED
CARABINEROS IN LIMONOLIO OIL WITH LINGUINI<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Serves
2<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
Carabineros (U-10), about 1/3 pound, peeled and deveined* <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
Tablespoons Colavita Limonolio Oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon unsalted butter<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon chopped garlic<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon capers, rinsed<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
teaspoon lemon juice, freshly squeezed<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">
2 Tablespoons flat leaf Italian parsley, finely chopped<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
teaspoon lemon zest<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">8
oz. cooked linguini<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">In
a heated sauté pan, add Limonolio oil and butter.<span style="mso-spacerun: yes;"> </span>After the butter melts, add the garlic and
capers and sauté being careful not to brown.<span style="mso-spacerun: yes;">
</span>Add lemon juice and stir. Add Carabineros and sauté for about five
minutes, turning over as necessary.<span style="mso-spacerun: yes;"> </span>When
Carabineros are done, place each one on a separate plate of cooked
linguini.<span style="mso-spacerun: yes;"> </span>Sprinkle with parsley and
lemon zest and serve.<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">*or
whole including head and shells<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">LOBSTER
STUFFED TIGER PRAWNS<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Serves
2<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">3/4 cup lobster meat,
cooked<br />
1 stick unsalted butter (divided)<o:p></o:p></span></div>
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 Tablespoons minced
shallots<o:p></o:p></span><br />
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 Tablespoons chopped green
onions<o:p></o:p></span><br />
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 stalk celery, finely
minced<br />
1 Tablespoon minced garlic<o:p></o:p></span><br />
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 cup unflavored bread
crumbs<br />
1 Tablespoon flat-leaf parsley, coarsely chopped<br />
1/8 tsp. paprika<br />
1/8 tsp. black pepper<br />
pinch cayenne pepper<o:p></o:p></span><br />
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/8 tsp. fresh thyme
leaves, chopped<o:p></o:p></span><br />
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Salt, to taste<br />
1/3 egg, well beaten (about 2 oz.) <o:p></o:p></span><br />
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Limonolio Oil<br />
<br />
</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Melt one tablespoon of butter in a
large saucepan. Sauté the minced shallots, green onions, and minced celery in
the butter. When the mixture becomes translucent, add the minced garlic. Sauté
an additional minute or two.<span style="mso-spacerun: yes;"> </span>Add a
second tablespoon of butter and the breadcrumbs; stir to melt and incorporate
the butter into the breadcrumbs, adding more butter, as needed. Stir in
paprika, black pepper, cayenne pepper, thyme leaves and salt. Stir in the
beaten egg. When mixture is cooked (5-10 minutes) fold in the lobster meat. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Meanwhile, have the prepared split
prawns ready on a baking sheet that has been lightly coated with the oil.<span style="mso-spacerun: yes;"> </span>Stuff the pawns with the lobster mixture. </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Sprinkle the tops
lightly with paprika and dot with pats of butter.<span style="mso-spacerun: yes;"> </span>Drizzle with more oil.<span style="mso-spacerun: yes;"> </span>Bake in a 350 degree oven for 5-7 minutes, or
until top of mixture is nicely browned.<span style="mso-spacerun: yes;">
</span>Use accumulated pan juices for a topping.<o:p></o:p></span></div>
<br />Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com0tag:blogger.com,1999:blog-6191436956872691140.post-7462056709358108522014-06-09T10:00:00.001-07:002014-06-10T03:48:40.543-07:00BELMONT JEWEL, WALDORF SALAD, LOBSTER NEWBURG AND MORE FOR THE BELMONT STAKES<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlHBzGx8eitXsQjCPSZrAfnf-1x31WndN418K6bXSbvR_Vt85si-ch0ss6C060QCrtouie6JptRheU86IUDEkZ8xE13dmx1e5C4xhse8Rl9XyVuUi9v045hJAiFHq-W-EWZ4h0cCEJdvM/s1600/BelmontJewelUse.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlHBzGx8eitXsQjCPSZrAfnf-1x31WndN418K6bXSbvR_Vt85si-ch0ss6C060QCrtouie6JptRheU86IUDEkZ8xE13dmx1e5C4xhse8Rl9XyVuUi9v045hJAiFHq-W-EWZ4h0cCEJdvM/s1600/BelmontJewelUse.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Belmont Jewel</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFWECeufNH2U_FuvRK94Fg2pp6Pe27vnVEG8fGL5MtbTmqxZKQBcNuMVhpd2oxgbTS61GUUF8b55J25xLrCcGwVccC8MrROfY8N9Ds-tQwHAuenk2jNpWX55gSZTcEDI6QpOgqjf4cOV2/s1600/Waldorf+Salad.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFWECeufNH2U_FuvRK94Fg2pp6Pe27vnVEG8fGL5MtbTmqxZKQBcNuMVhpd2oxgbTS61GUUF8b55J25xLrCcGwVccC8MrROfY8N9Ds-tQwHAuenk2jNpWX55gSZTcEDI6QpOgqjf4cOV2/s1600/Waldorf+Salad.JPG" height="247" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waldorf Salad</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAG2gm710AXHRy0mUPlCccoi2Nm8Cc88auv0YTdRw3YnRTKET7Ry73lL176exJx8Ak4yx3TMm_FkBxY8MoUimuwVVR7ujkhggw_EKrBcdm7TiFEsyYQQmVciBluI0mUvQs_QxcYarikSx/s1600/LobsterNewburgUSE.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAG2gm710AXHRy0mUPlCccoi2Nm8Cc88auv0YTdRw3YnRTKET7Ry73lL176exJx8Ak4yx3TMm_FkBxY8MoUimuwVVR7ujkhggw_EKrBcdm7TiFEsyYQQmVciBluI0mUvQs_QxcYarikSx/s1600/LobsterNewburgUSE.JPG" height="254" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster Newburg</td></tr>
</tbody></table>
<br />
<span style="font-family: Times, "Times New Roman", serif;">Unfortunately,
California Chrome did not win the Triple Crown at the Belmont Stakes.<span style="mso-spacerun: yes;"> </span>We were rooting for him since the Derby and
continued with our own interpretation of the drinks and foods associated with
each race.<o:p></o:p></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Horse
Racing and the Triple Crown are all about traditional drinks and foods. We all
know that the Kentucky Derby is famous for its Mint Juleps and Hot Browns while
the Preakness Stakes is known for its Black Eyed Susans and Maryland Crab Cakes.
<span style="mso-spacerun: yes;"> The official drink of the Belmont Stakes kept getting replaced over the years and there are<em> many</em> dishes associated with New York.</span></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="mso-spacerun: yes;"></span></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">The Belmont Jewel became the <i style="mso-bidi-font-style: normal;">official</i> drink of the Belmont Stakes in
2012.<span style="mso-spacerun: yes;"> </span>It replaced the Belmont Breeze
which became the <i style="mso-bidi-font-style: normal;">official</i> drink in
1978.<span style="mso-spacerun: yes;"> </span>That one replaced the White Carnation
which was another <i style="mso-bidi-font-style: normal;">official</i> drink.<span style="mso-spacerun: yes;"> </span>Since there were three <i style="mso-bidi-font-style: normal;">official</i> drinks that kept replacing each other, we tried all of
them.<span style="mso-spacerun: yes;"> </span>Our favorite was the Belmont Jewel
which we modified by using Cherry Pomegranate Juice and Woodford Reserve
bourbon marinated cherries.</span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">As
far as the food goes, there are many dishes associated with New York.<span style="mso-spacerun: yes;"> </span>The list is quite extensive including several
classic old-style authentic New York City dishes such as the Waldorf Salad, Lobster
Newburg and NY strip steaks.<span style="mso-spacerun: yes;"> </span>There is
also NY style pastrami, corned beef, hot dogs, Italian sausage, NY Style
cheesecake, bagels and soft pretzels.<span style="mso-spacerun: yes;">
</span>But we kept it simple and stayed with the old-style authentic Waldorf
Salad and Lobster Newburg for our Belmont Stakes food. We also prepared a NY
strip steak smothered in gorgonzola cheese with oyster mushrooms that were braised
in butter and fresh thyme for someone who wanted a "steak".<span style="mso-spacerun: yes;"> </span>And to start off the season, we enjoyed freshly
shucked Kumomotos from Humboldt Bay, CA, and Shigokus from Wilapa Bay in
Oregon.<span style="mso-spacerun: yes;"> </span>At first, I thought about making
Oysters Rockefeller, but the oysters were too beautiful to smother and bake, so
raw was fine and delicious.<o:p></o:p></span></div>
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">BELMONT JEWEL<o:p></o:p></span></b></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjQHnN40glMZm9ialurMZKuzdpZtz4ZvXdPppoXpLHpjUmpwTX5lnJLZ0tk8xTlYADtdSl_8eSW2TcquBnIV2ymzfwirXONQf58i4tJHhoQR1Nr3NM95_XSAjash8uSmCQnxFqS8fJtcg/s1600/woodfordcherries.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjQHnN40glMZm9ialurMZKuzdpZtz4ZvXdPppoXpLHpjUmpwTX5lnJLZ0tk8xTlYADtdSl_8eSW2TcquBnIV2ymzfwirXONQf58i4tJHhoQR1Nr3NM95_XSAjash8uSmCQnxFqS8fJtcg/s1600/woodfordcherries.JPG" height="200" width="146" /></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">In
2012, the Belmont Jewel became the official drink of the Belmont Stakes. It was
created by mixologist Drew Revella.<span style="mso-spacerun: yes;"> </span>It is
made with bourbon, lemonade and pomegranate juice.<span style="mso-spacerun: yes;"> </span>We modified the drink by using cherry
pomegranate juice, since cherries go well with bourbon, and the Woodford
Reserve Bourbon marinated cherries just completed the drink to our liking.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1.5
oz Woodford Reserve Kentucky Bourbon<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
oz lemonade<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
oz Cherry Pomegranate Juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Woodford
Reserve Bourbon marinated cherry and lemon twist for garnish<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Shake
first three ingredients vigorously with ice and serve on the rocks. Garnish
with cherry and lemon twist<o:p></o:p></span><br />
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">LOBSTER NEWBURG<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">This
lobster dish was created at Delmonico's, the well-known New York City
restaurant, in the latter part of the last century. <span style="mso-spacerun: yes;"> </span>The dish is made with seafood, cream, and egg
yolks. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">This
is a modified version of the original.<span style="mso-spacerun: yes;">
</span>We purchased steamed lobsters so all we needed to do was retrieve the lobster
meat.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Two 2-pound lobsters yielded about 2 cups of lobster
meat.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMSDIQQ5J5FIEBquanzRixqAS-P0URePyELncGgWLhVC6c7ezKmNDPTvi1qEnJa5fJh-V2BJdRxYbMotUtTIqPa2CC5IVa9zW5gDG01EL-VwJo4loxSHDVF3pE06LY3ehdz7-HsjOF5xk/s1600/LobsterBinLP14.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMSDIQQ5J5FIEBquanzRixqAS-P0URePyELncGgWLhVC6c7ezKmNDPTvi1qEnJa5fJh-V2BJdRxYbMotUtTIqPa2CC5IVa9zW5gDG01EL-VwJo4loxSHDVF3pE06LY3ehdz7-HsjOF5xk/s1600/LobsterBinLP14.JPG" height="188" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster Place NYC</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
two-pound steamed lobsters<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2
stick (1/4 cup) unsalted butter<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
Tablespoons shallots<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/8
teaspoon cayenne pepper<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4
teaspoon freshly grated nutmeg<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
tablespoons plus 1 teaspoon Dry Sack Sherry<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3
tablespoons plus 1 teaspoon brandy<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
1/2 cups heavy cream<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
large egg yolk, beaten <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Toasted
brioche<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Preheat
oven to 350 degrees.<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Break
claws off of lobster bodies and crack them. Remove the claw meat and cut it
into 1/2-inch pieces. Halve the lobsters length-wise along the undersides,
remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch
pieces. <o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Heat
butter in a medium saute pan over medium-low heat.<span style="mso-spacerun: yes;"> </span>Add the shallots and season with cayenne and
nutmeg.<span style="mso-spacerun: yes;"> </span>Cook, stirring constantly, for
about 2 minutes, until the seasonings have colored and are fragrant.<span style="mso-spacerun: yes;"> </span>Add the lobster meat and saute for 1
minute.<span style="mso-spacerun: yes;"> </span>Add 2 tablespoons of the sherry
and 3 tablespoons of the brandy and cook mixture stirring for 2 minutes.<span style="mso-spacerun: yes;"> </span>Remove lobster meat with a slotted spoon to a
bowl.<span style="mso-spacerun: yes;"> </span>Add the cream to the Sherry
mixture and boil the mixture until it is reduced to about 1 cup. Reduce the
heat to low and stir in the remaining 1 teaspoon Sherry, and the remaining 1
teaspoon brandy.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Separately,
in a small bowl, whisk egg yolk.<span style="mso-spacerun: yes;"> </span>Add a
ladleful of hot sauce to temper the yolk; whisk to combine.<span style="mso-spacerun: yes;"> </span>Return reserved lobster meat mixture to
saucepan over low heat; stir to combine.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Set
4 6-ounce ramekins into a large roasting pan. Divide the Lobster Newburg evenly
among the ramekins. Transfer the roasting pan to oven, and pour 1 inch boiling
water into the roasting pan. Cook until the Newburg bubbles, about 15-20 minutes.
Remove roasting pan from the oven, and transfer ramekins to serving plates.
Serve immediately with brioche.<o:p></o:p></span></div>
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">WALDORF SALAD<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">This
apple salad got its name from the Waldorf=Astoria Hotel in New York where it
was created in 1896 by the maître d'hôtel Oscar Tschirky.<span style="mso-spacerun: yes;"> </span>There have been many variations of this salad
since then. <span style="mso-spacerun: yes;"> </span></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">For Walnuts:<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1cup raw walnut halves<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 egg white<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 tablespoon spice mixture (sweet
paprika, cayenne, ground fennel seed, and ground coriander)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/4cup sugar<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">For Dressing:<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 cup yogurt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 cup creme fraiche<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 Tablespoons fresh lemon juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Freshly ground white pepper to taste<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/4 cup hazelnut oil<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">For salad:<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 large granny smith/red delicious apples<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 cup thinly sliced celery<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 dozen red grapes, halved
lengthwise<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Romaine lettuce leaves<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Make candied walnuts</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">:
Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add
spice mixture and sugar and mix until evenly coated. Spread walnuts into an
even layer on a nonstick sheet lined with parchment paper; roast in the oven
until browned, about 20 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Prepare dressing</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">:
In a medium bowl, combine yogurt with creme fraiche; whisk in lemon juice and
white pepper. Add in hazelnut oil, whisking briskly to emulsify. Set aside. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Make salad</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">:
Peel, core and medium dice the apples. Place in a mixing bowl and mix wit lemon
juice to prevent the apples from discoloring.<span style="mso-spacerun: yes;">
</span>Before dicing the celery, blanch it in boiling water for 60 seconds and
cool it with cold water.<span style="mso-spacerun: yes;"> </span>This helps
release its flavor and extend the shelf life of the salad.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Assemble salad</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">:
<span style="mso-spacerun: yes;"> </span>On individual plates, place mixture atop
Romaine lettuce leaves.<span style="mso-spacerun: yes;"> </span>Top with grape halves
and candied walnuts.</span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p><strong>NEW YORK STRIP STEAK</strong> </o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p>Nothing unique about a New York Strip Steak for the Belmont Stakes. The steak was simply seasoned with Kosher salt, pepper, sweet paprika and cooked in a cast iron pan for about 3-4 minutes per side and then placed in the oven for about six minutes. We then topped it with fresh gorgonzola cheese. The oyster mushrooms were braised in butter and fresh thyme with Kosher salt and freshly-ground black pepper. </o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span> </div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcuwiHxCJrPnvjeeCiuwYMmB1RNrGR6QX_OBwj9WHw_lpy7zIbK3VIckofAmWG7encAKTmEh9fOTorjk8J70-1myhvbOk3w92-fFD5sd6FkwXvmAgeV11c5mjDx17EyGoyjCNUJYYWFPB/s1600/steakgorgonz.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcuwiHxCJrPnvjeeCiuwYMmB1RNrGR6QX_OBwj9WHw_lpy7zIbK3VIckofAmWG7encAKTmEh9fOTorjk8J70-1myhvbOk3w92-fFD5sd6FkwXvmAgeV11c5mjDx17EyGoyjCNUJYYWFPB/s1600/steakgorgonz.JPG" height="283" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New York Strip with Oyster Mushrooms<br />
</td></tr>
</tbody></table>
<strong>OYSTERS -- NOT ROCKEFELLER</strong><br />
On our way to the market, I thought about preparing another NYC dish: Oysters Rockefeller. But since the market had such beautiful Kumomoto and Shigoku oysters--two of my favorites--I did not want to smother them with spinach, etc., and bake them in the oven, so we enjoyed them raw while watching the pre-race show.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdopclkmTB966pQUrSSsbkUmhAQWyf48kTTD7XNoJcMBjTnOw3mDUiqwloASOR57TEiqhhh4CB3nwsv9oLJFqK_1DsewydlY4Tlu7HJsV6XrlN7uzStbPRFwHzJv3bbW119GW_ahZOt-f/s1600/Oysters2014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdopclkmTB966pQUrSSsbkUmhAQWyf48kTTD7XNoJcMBjTnOw3mDUiqwloASOR57TEiqhhh4CB3nwsv9oLJFqK_1DsewydlY4Tlu7HJsV6XrlN7uzStbPRFwHzJv3bbW119GW_ahZOt-f/s1600/Oysters2014.JPG" height="291" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kumomoto and Shigoku Oysters</td></tr>
</tbody></table>
<br />
<br />
Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com0tag:blogger.com,1999:blog-6191436956872691140.post-40034600839092945722014-05-22T12:22:00.000-07:002014-05-22T12:22:00.829-07:00BLACK-EYED SUSAN COCKTAILS AND MARYLAND CRAB CAKES FOR THE PREAKNESS<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FT0TpXYaKCdhiCXPkys-_U_b2_6dWwHlGwBJl21ry4AVBoAWTywXIgBCDL8l0cyUE4izE0GHwrRsX5nfpiMmwMIEViTCaddXdHn5fpgk-f_6xYI73nsxAH9Dns9oZMTNOhtgIba3ZlK1/s1600/Black+Eyed+Susan.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FT0TpXYaKCdhiCXPkys-_U_b2_6dWwHlGwBJl21ry4AVBoAWTywXIgBCDL8l0cyUE4izE0GHwrRsX5nfpiMmwMIEViTCaddXdHn5fpgk-f_6xYI73nsxAH9Dns9oZMTNOhtgIba3ZlK1/s1600/Black+Eyed+Susan.JPG" height="320" width="245" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black-Eyed Susan</td></tr>
</tbody></table>
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<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqiCqb35DkNL34hHnwE-sgclM4tlMKMgmNIUdQzaeURhbTzZAsdbCCkCzN28XXg6x7bmXotpjeio2yeTLB2SFfEquEq1ndh5oZtfboV1yxKoHvy-KmbHoDgLRvzmx-PWGgWRu3rgef96cR/s1600/CrabCakesPan.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqiCqb35DkNL34hHnwE-sgclM4tlMKMgmNIUdQzaeURhbTzZAsdbCCkCzN28XXg6x7bmXotpjeio2yeTLB2SFfEquEq1ndh5oZtfboV1yxKoHvy-KmbHoDgLRvzmx-PWGgWRu3rgef96cR/s1600/CrabCakesPan.JPG" height="243" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crab Cakes</td></tr>
</tbody></table>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Congratulations <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">again</i></b> to California
Chrome, winner of 2014's Preakness.<span style="mso-spacerun: yes;"> </span>And
best of luck for the <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">final race</i></b> at the Belmont Stakes in
New York for a chance to win the Triple Crown!<span style="mso-spacerun: yes;">
</span>We enjoyed watching the Preakness Stakes and making Black-Eyed Susan* Cocktails
and Maryland Crab Cakes, two of the traditional fares of the Preakness.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">The Black-Eyed Susan Cocktail was first introduced
at the 1973 Preakness.<span style="mso-spacerun: yes;"> </span>It was created by
the Harry M. Stevens Company who was the caterer at Pimlico. <span style="mso-spacerun: yes;"> </span>And there have been numerous variations of the
drink over the years.<span style="mso-spacerun: yes;"> </span>It has been made with
vodka, rum, whiskey, bourbon, peach schnapps, orange juice, pineapple juice,
sour mix, orange-flavored liqueur, elderflower-flavored liquor, to name a few.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">We
first tried the recipe that is listed on the Preakness website.<span style="mso-spacerun: yes;"> </span>We served it in a martini glass.<span style="mso-spacerun: yes;"> </span>The drink was frothy and looked different
than the versions we've seen, but it has had<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"> numerous</i></b> variations.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>It was
very sweet. And since we had pineapple and orange juice left over, we tried
making it with rum instead of the St. Germain.<span style="mso-spacerun: yes;">
</span>It was not as sweet.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Black-Eyed Susan
Cocktails via the Preakness:<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
1/2 oz Finlandia Vodka<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2
oz St. Germain<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
oz Pineapple Juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4
oz Lime Juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3/4
oz Orange Juice<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Garnish
with fresh Orange Slice<o:p></o:p></span><br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">The
Maryland Crab Cakes also have many variations.<span style="mso-spacerun: yes;">
</span>And although I have my own version of crab cakes, I wanted to try
something a little closer to the </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Maryland delights. I added other herbs (tarragon) and used unflavored
breadcrumbs in lieu of crackers.<span style="mso-spacerun: yes;"> </span>Also, I
added several ingredients which are typically used in Bloody Mary's.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">"Maryland" Crab Cakes</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">:<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
lb Crab meat<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4
cup Mayonnaise<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
Tablespoons fresh Parsley, minced<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon fresh Tarragon, minced<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2
teaspoon Old Bay Seasoning<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2
cup unflavored bread crumbs (plus about 1/4 cup more for dusting pan and cakes)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
Eggs, beaten<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">5
dashes of Tabasco Sauce<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon Worcestershire Sauce<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon Horseradish<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Stick of Butter, cut into 1" pieces<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Line
a sheet pan with waxed paper and dust lightly with reserved bread crumbs.<span style="mso-spacerun: yes;"> </span>Set aside.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Combine
all ingredients, except butter, and mix together lightly. Form into desired
size cakes and then pat lightly with additional bread crumbs. Place crab cakes
on sheet pan and refrigerate for about 1-2 hours.<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Heat
butter in a large skillet and fry cakes until golden brown on all sides. Drain
on paper towels. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Serve
with Tartar Sauce and Cocktail Sauce on the side.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">*The Black-Eyed
Susan was designated the state flower of Maryland in 1918. Actually, a blanket
of chrysanthemums, decorated to look like black-eyed Susans, is traditionally
placed around the winner's neck because Black-Eyed Susans are not in season
during the Preakness.<o:p></o:p></span></i></div>
<br />Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com0tag:blogger.com,1999:blog-6191436956872691140.post-87288806822808813112014-05-08T12:43:00.000-07:002014-06-16T07:17:22.747-07:00HOT BROWN SANDWICHES AND MINT JULEPS ON KENTUCKY DERBY DAY<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8OCnA7tOE7ZZ7iILyAF_gOmrX3JHGABfklgyZpjhny4Xyk_e0q-2PHG-Wuv3HwvmIhCcyGWY3v7KoaNzjfhdQJJAnxq6gOn6lNt3wNY0nEUPlQcGs7DmZeHPgPJZcgTsb6hkLlcwm4ga/s1600/Kentucky+Hot+Brown.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8OCnA7tOE7ZZ7iILyAF_gOmrX3JHGABfklgyZpjhny4Xyk_e0q-2PHG-Wuv3HwvmIhCcyGWY3v7KoaNzjfhdQJJAnxq6gOn6lNt3wNY0nEUPlQcGs7DmZeHPgPJZcgTsb6hkLlcwm4ga/s1600/Kentucky+Hot+Brown.JPG" height="186" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kentucky Hot Brown</td></tr>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5brgx2VHjSGF6f-jfWKxFuBgeKyca5RhIj96yt81bLbEsDv5HWr5yY1c6432M-5Uz27CdDh9uUoBAvf_fSKQicFds2qm9OpQneKtdTZdzZTl50-6hr1U8cqQZq5eUDuHuKtsjSHnC_QG/s1600/Mint+Julep.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5brgx2VHjSGF6f-jfWKxFuBgeKyca5RhIj96yt81bLbEsDv5HWr5yY1c6432M-5Uz27CdDh9uUoBAvf_fSKQicFds2qm9OpQneKtdTZdzZTl50-6hr1U8cqQZq5eUDuHuKtsjSHnC_QG/s1600/Mint+Julep.JPG" height="320" width="184" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mint Julep<br />
</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Congratulations
to California Chrome, winner of 2014's Kentucky Derby!<span style="mso-spacerun: yes;"> </span>And best of luck for the next two up-coming
races for a chance at the Triple Crown!<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">We
were ready last week. We had the 140 Kentucky Derby Woodford Reserve</span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 10pt; mso-themecolor: text1;">®</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">,
fresh mint and super fine sugar for the Mint Juleps.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">However, I also wanted to make a dish
associated with the Derby like Pimento Sandwiches are to the Masters Golf
Tournament or Hot Dogs are to Baseball, so I did some research and discovered
the <b style="mso-bidi-font-weight: normal;">Hot Brown Sandwich</b>. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"> </span></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">The
Hot Brown Sandwich is an open-faced sandwich of roasted turkey breast and
tomatoes, covered in a Mornay sauce, and baked or broiled. It is topped with
bacon, Pecorino Romano cheese and garnished with parsley and paprika. It was
originally created at the Brown Hotel in Louisville, Kentucky, by Fred K.
Schmidt in 1926.<span style="mso-spacerun: yes;"> </span>In the 1920's, the
Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the
wee hours of the morning, the guests became tired of dancing and drinking
bourbon, so they would visit the restaurant for something to eat. Diners were
getting bored with the traditional ham and eggs, so Chef Schmidt created
the Hot Brown. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Needless
to say, I wanted to make this. <span style="mso-spacerun: yes;"> </span>After
reading the story and recipe from the Brown Hotel and also finding a recipe from
Bobby Flay (He owns race horses in Louisville and is a master at Southern
cooking), I was ready and came up with my own version. <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">In
the original recipe from the Brown Hotel, whole turkey breasts are
roasted.<span style="mso-spacerun: yes;"> </span>For the bread, Texas toast is
used and sliced to 1 1/2 inches thick.<span style="mso-spacerun: yes;">
</span>Next, tomato quarters are added and topped with a Mornay sauce (<span style="color: #222222;">a Béchamel sauce with shredded or grated cheese added)</span>.<span style="mso-spacerun: yes;"> </span>This is placed into the oven until the sauce
melts all over the turkey.<span style="mso-spacerun: yes;"> </span>Finally, this
is topped with bacon, garnished with shredded Pecorino Romano cheese, chopped
parsley, and paprika.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">For
my version, I roasted turkey breast tenderloins in a bourbon and maple glaze. I
used rustic brick oven Italian artisan bread fresh from my
local bakery.<span style="mso-spacerun: yes;"> </span>For the Mornay sauce, I
made a roux then added sharp white cheddar cheese, Pecorino Romano, a hint of
freshly grated nutmeg and white pepper. <span style="mso-spacerun: yes;"> </span>Separately, I grilled slices of turkey bacon
and then grilled sliced tomatoes in the same pan.<span style="mso-spacerun: yes;"> </span>The sandwich was topped with the turkey bacon
and garnished with shredded Pecorino Romano cheese, flat-leaf parsley and
smoked sweet paprika. <span style="mso-spacerun: yes;"> </span>The sandwich was a
great accompaniment to the Mint Juleps.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ingredients<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
Slices of bread -- Texas toast, brioche, or Italian artisan<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><em><strong>Maple-Bourbon
Roasted Turkey Breast Tenderloins</strong></em>, sliced, recipe follows <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><strong><em>Mornay
Sauce</em></strong>, recipe follows<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4
cup freshly grated Pecorino Romano cheese<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">6
slices turkey bacon, grilled until crisp<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">6
(1/4-inch) thick slices ripe tomato, grilled in the same pan used to cook
turkey bacon<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon finely chopped fresh flat-leaf parsley, for garnish<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4
teaspoon of smoked sweet Paprika, for garnish</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">
<!--[if !supportLineBreakNewLine]-->
<!--[endif]--><o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Maple-Bourbon
Roasted Turkey Breast Tenderloins </span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span></b> </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIKxIJ6MwZeYURN52edi_PaHpI1TGY1qjO9qEGHM1fbfblUDFeq0G_QaP5e_SMr6zt42g5bvfWWRlR21piQ2AlzxMlxwLfV9mdgCUE4fuSCBZtAfLqsxCQNsyAKSpwCZin803a1hiDNfv/s1600/BuffaloTrace.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIKxIJ6MwZeYURN52edi_PaHpI1TGY1qjO9qEGHM1fbfblUDFeq0G_QaP5e_SMr6zt42g5bvfWWRlR21piQ2AlzxMlxwLfV9mdgCUE4fuSCBZtAfLqsxCQNsyAKSpwCZin803a1hiDNfv/s1600/BuffaloTrace.JPG" height="200" width="149" /></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4
cup pure maple syrup <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
teaspoon Dijon mustard<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
tablespoons Buffalo Trace Kentucky Bourbon<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Freshly
ground black pepper<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
package of Shady Brook Farms® Turkey Breast Tenderloins, about 2.5-3.0 pounds<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
tablespoons unsalted butter<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Preheat
oven to 350 degrees F. <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Whisk
together maple syrup, mustard, and bourbon in a small bowl and lightly season
with salt and freshly ground black pepper. Set mixture aside.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Rub
inside of a roasting pan with butter.<span style="mso-spacerun: yes;"> </span>Pat
some butter on tenderloins and lightly sprinkle with pepper. Place tenderloins
in pan and roast for 20 minutes.<span style="mso-spacerun: yes;"> </span>Turn
pan and roast for another 20 minutes. Add maple-bourbon mixture to pan and
roast for an additional 20 minutes, turning pan every ten minutes and basting
with maple-bourbon mixture. Continue roasting until a thermometer inserted into
the center of loins registers 155 degrees F, about 1 hour and 10 minutes.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Remove
from the oven, loosely tent with foil and let rest 10 minutes before slicing.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Mornay Sauce<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
tablespoons unsalted butter<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
tablespoons all-purpose flour <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
cups whole milk<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3/4
cup grated sharp white Cheddar cheese<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4
cup grated Pecorino Romano cheese<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Pinch
of freshly grated nutmeg (about 1/8th teaspoon)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Pinch
of white pepper (about 1/8th teaspoon)<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Melt butter over medium heat in a
medium saucepan</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">.</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"> Whisk in the flour and cook for 1 minute to form a thick
paste or roux.<span style="mso-spacerun: yes;"> </span>Continue to cook for 2
minutes over medium-low heat, stirring frequently. Whisk milk into the roux and
cook until the mixture begins to simmer, about 3-4 minutes. Remove sauce from
heat and slowly whisk in cheeses until melted. Add nutmeg and white pepper.<span style="mso-spacerun: yes;"> </span>Keep sauce warm.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">To Finish<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Lightly
toast bread slices<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Place
turkey slices on bread<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Top
with grilled tomatoes<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Pour
sauce over dish, completely covering it<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Sprinkle
with additional Pecorino Romano Cheese<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Place
entire dish in oven until cheese and sauce melts, begins to brown and bubble<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Remove
from oven<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Add
turkey bacon on top`<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Top
with grated Pecorino Romano cheese, parsley and paprika<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Serve
Immediately</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWq1zgAr5D2nC-bva0y1k0bGXcET_RJ2rrZvtQhzeuQXEB_0nR-B17S-zybE0KJWUC_Gof2Ts7iMebF6dTA7P8iyVVxAAemxQ2U1mrRThSGzgu7m3hZ6p0_lC73TyVhDBi5f39CX1jtDc/s1600/JulepIngred.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWq1zgAr5D2nC-bva0y1k0bGXcET_RJ2rrZvtQhzeuQXEB_0nR-B17S-zybE0KJWUC_Gof2Ts7iMebF6dTA7P8iyVVxAAemxQ2U1mrRThSGzgu7m3hZ6p0_lC73TyVhDBi5f39CX1jtDc/s1600/JulepIngred.JPG" height="153" width="320" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p> </o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Woodford Reserve</span></b><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 10pt; mso-themecolor: text1;">®</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> Classic Mint Julep</span></b></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-themecolor: text1;">2 oz. Woodford Reserve<br />
1 oz. water<br />
1 t. sugar<br />
4 sprigs fresh mint<o:p></o:p></span></div>
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-themecolor: text1;"><br />
Muddle three sprigs of mint, sugar, and water in the bottom of a julep cup or
highball glass. Fill glass with crushed ice. Add Woodford Reserve and stir. Use
fourth mint sprig for garnish.<o:p></o:p></span>Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com0tag:blogger.com,1999:blog-6191436956872691140.post-50971201264801381252013-10-30T05:24:00.000-07:002014-06-16T07:07:42.120-07:00DUCK WELLINGTON<span id="goog_130078330"></span><span id="goog_130078331"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2dHXIMCa3f3YaEX33Co9Nl-Ydu2KYGJTEGkxqsy-2Tk2EqUlhw4WqXpRO2gmRJsxrlc4DbOISrJzThYh472MmzdqX9NcM0eCsopAOJNg-5CwfDrJKDZo21wqn1VkfnVgB8WRO-qFqpwRm/s1600/Wellington+Done+Yes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2dHXIMCa3f3YaEX33Co9Nl-Ydu2KYGJTEGkxqsy-2Tk2EqUlhw4WqXpRO2gmRJsxrlc4DbOISrJzThYh472MmzdqX9NcM0eCsopAOJNg-5CwfDrJKDZo21wqn1VkfnVgB8WRO-qFqpwRm/s320/Wellington+Done+Yes.jpg" height="169" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck Wellington</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">This
is a take on the classic Beef Wellington which is typically a preparation of
filet steak coated with pate' and duxelles (finely minced mushrooms and herbs sautéed
in butter and reduced to a paste) then wrapped in puff pastry and baked.<span style="mso-spacerun: yes;"> </span>Some recipes include wrapping the coated meat
in a crepe.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Since
the term Wellington is sometimes used to describe other dishes where a protein
is baked in puff pastry, for this one we used a Moulard Duck Magret breast baked
in phyllo dough.<span style="mso-spacerun: yes;"> </span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOz3lrrDeQskY5n37u6k1Cy8-kB1RvEr0Xn3HHXe4encCHR0011GHxn_T2nW2K1lFqtP94eZJSMyY_2bMndtV5B5BUY9Rhp6Q-IYUrdbgvM92P3qZ1b2BUSLwhOvy7I208jNmcvJSzHAZ-/s1600/duckbreastyes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOz3lrrDeQskY5n37u6k1Cy8-kB1RvEr0Xn3HHXe4encCHR0011GHxn_T2nW2K1lFqtP94eZJSMyY_2bMndtV5B5BUY9Rhp6Q-IYUrdbgvM92P3qZ1b2BUSLwhOvy7I208jNmcvJSzHAZ-/s320/duckbreastyes.JPG" height="171" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moulard Duck Magret Breast 16 oz</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">We
coated the breast with a Country-style Dijon mustard and used Hen of the Woods
for the duxelles.<span style="mso-spacerun: yes;"> </span>In lieu of the crepe,
we wrapped this in turkey bacon.<span style="mso-spacerun: yes;"> </span>The entire
prep was then wrapped in phyllo dough and brushed with an egg wash and baked in
the oven.<span style="mso-spacerun: yes;"> </span>Although the duck was well
done, it was very moist and tasty.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Ingredients:<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">16
oz duck breast, skin removed, and cut into two 8-oz portions<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Kosher
salt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Cracked
black pepper <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
Tablespoon olive oil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">10
oz wild mushrooms<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1
Tablespoon fresh thyme, roughly chopped <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">3/4
teaspoon garlic powder<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">6
slices turkey bacon<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/3
cup spicy/coarsely ground Country-style Dijon mustard<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">4-5
layers of phyllo dough<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">1/3
cup melted unsalted butter (for phyllo dough)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Egg
wash (1 egg yolk and 1 teaspoon water)<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Directions:<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Chop
the mushrooms and pulse in a food processor to form a coarse texture.<span style="mso-spacerun: yes;"> </span>Scrape the mixture into a hot, dry pan. Add fresh
thyme, garlic powder, salt and pepper.<span style="mso-spacerun: yes;">
</span>Cook to allow the water from the mushrooms to evaporate.<span style="mso-spacerun: yes;"> </span>When dry, set mushrooms aside to cool.<o:p></o:p></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOUNIV8gNU2DfIQuJYrjsMu8KZatxOWUMd6WXJpL6H5KsD02cuE5uNe-yvUdsaesW8EJphxeJdhFlRZhbGiTWGfkNDh23g9nTYzRcPN22AhnRoFquhXJkNo06238mzmpGTjQ1fLPqzDfFi/s1600/shroomscut.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOUNIV8gNU2DfIQuJYrjsMu8KZatxOWUMd6WXJpL6H5KsD02cuE5uNe-yvUdsaesW8EJphxeJdhFlRZhbGiTWGfkNDh23g9nTYzRcPN22AhnRoFquhXJkNo06238mzmpGTjQ1fLPqzDfFi/s320/shroomscut.JPG" height="234" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped Hen of the Woods</td></tr>
</tbody></table>
S<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">eason
duck breast with salt and pepper. <span style="mso-spacerun: yes;"> </span>Cut
into two portions.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84oeYHbZ-HR4p586jSMz_qmU3H6eTcUNEhtd7ME-GBMqvMN7XR8NUhTto29OgBDbsQjkt5CcGEWWMfrOscL2f1szsongbIuwSq4Zcpw7aqxamsFA40s2PsNUXhqs_hXQnP_AaOCk89cMg/s1600/duckbreastknifeUSE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84oeYHbZ-HR4p586jSMz_qmU3H6eTcUNEhtd7ME-GBMqvMN7XR8NUhTto29OgBDbsQjkt5CcGEWWMfrOscL2f1szsongbIuwSq4Zcpw7aqxamsFA40s2PsNUXhqs_hXQnP_AaOCk89cMg/s320/duckbreastknifeUSE.jpg" height="179" width="320" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Heat
olive oil in a large pan.<span style="mso-spacerun: yes;"> </span>Sear the duck,
about 1 to 1-1/2 minutes each side. Remove and allow duck to cool. </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6w9swJDQvoXeSuFhS9kVJQPOoTHhLs1GiLH8CZ81LKTKbm5lTq9jDT6U7hR6oL6uOTk8yp_WrzQYJGteBDbLMzktG8pwaQdhtMNcJllVye0ywXDTwNVVIKqcKn9ljo914fk_Sd9PNfax/s1600/duckBreastPan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6w9swJDQvoXeSuFhS9kVJQPOoTHhLs1GiLH8CZ81LKTKbm5lTq9jDT6U7hR6oL6uOTk8yp_WrzQYJGteBDbLMzktG8pwaQdhtMNcJllVye0ywXDTwNVVIKqcKn9ljo914fk_Sd9PNfax/s1600/duckBreastPan.JPG" height="151" width="320" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Roll
out plastic film and lay out 3 slices of turkey bacon, slightly overlapping
each other. Spread half of the mushroom mixture evenly in a thin layer over the
turkey bacon. Repeat for the second Wellington.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Brush
both duck breasts with the Dijon mustard. Place each duck breast in the middle
of each prepped turkey bacon/mushroom mixture. </span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUn91bx61KaWaUH0H7Tc4KhnENcq2pObe7Aed9LAf3aDRw-gM_2oxNDTCaD7GZtipqFGkB3eAkqPjtYeWgM_L39FLWL4e9mCmButnwV9FXXVmrbPiBLQfoYRNeu10qWiO9bzMd_T-_h-BQ/s1600/duckshroomwell.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUn91bx61KaWaUH0H7Tc4KhnENcq2pObe7Aed9LAf3aDRw-gM_2oxNDTCaD7GZtipqFGkB3eAkqPjtYeWgM_L39FLWL4e9mCmButnwV9FXXVmrbPiBLQfoYRNeu10qWiO9bzMd_T-_h-BQ/s320/duckshroomwell.JPG" height="200" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck Breast Ready to Roll</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Keeping a tight hold of the
plastic film from the outside, roll the turkey bacon over duck breasts into a
tight barrel shape and twist the ends to secure the plastic wrap. Refrigerate
for about 30 minutes. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Working
quickly, prepare phyllo dough.<span style="mso-spacerun: yes;"> </span>Brush each
layer of dough with melted butter, then place another layer of dough on top;
continue this to make about four-five layers of dough. Keep unused layers covered
with a damp cloth to prevent dough from drying out.<span style="mso-spacerun: yes;"> </span>Unwrap one of the duck logs from the plastic
wrap and place it in the middle of the phyllo dough. <span style="mso-spacerun: yes;"> </span>Fold over the dough to seal. <span style="mso-spacerun: yes;"> </span>Place seam side down on a plate and brush egg
wash over the top. Repeat the process for the second Wellington. Chill bundles again
for approximately 20-30 minutes.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMUNhksd9Zip1jumVzsJ1JTfYi9H5_rAS06WI6A4iROUC8QsM4APmVbuCRr5D-yIb56xKIUy8uzDN2f230zSmr1BF04r3ouyReMEHbeI4ZAgHCznncid_YbgF4UjLgoVlPJ6ji2LgYj0t/s1600/duckwrapwellUSE.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMUNhksd9Zip1jumVzsJ1JTfYi9H5_rAS06WI6A4iROUC8QsM4APmVbuCRr5D-yIb56xKIUy8uzDN2f230zSmr1BF04r3ouyReMEHbeI4ZAgHCznncid_YbgF4UjLgoVlPJ6ji2LgYj0t/s320/duckwrapwellUSE.jpg" height="160" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wrapped Bundles Ready for the Oven</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14pt;">To Finish:<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Pre-heat
oven to 425 degrees.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Remove
Wellington bundles from fridge.<span style="mso-spacerun: yes;"> </span>Brush
with egg wash.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;">Line
a roasting pan with parchment paper and then lightly butter it with unsalted
butter.<span style="mso-spacerun: yes;"> </span>Place bundles on pan seam side
down and roast for about 25 minutes. <span style="mso-spacerun: yes;"> </span>Let bundles set for about 10-15 minutes
before serving.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14pt;"><o:p></o:p></span> </div>
Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com0tag:blogger.com,1999:blog-6191436956872691140.post-2123252644647119322013-10-22T13:49:00.000-07:002014-09-03T03:19:01.012-07:00PORTOBELLO MUSHROOM and RAINBOW SWISS CHARD LASAGNA<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIH8-lz1brCsYtAQnDxuVqfu68yPr53c1Qyp-vl-u8i_po0GgtiJ4RdDNGxWyMulJNfR7KVYtvlfSD24Zvnwr9yi4t3LFVfapQ3RXmb5wja1ev54pJjvUHhBqAeBlf6mVIwUrd5iOuiT-/s1600/doneshromlasagnaUSE.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIH8-lz1brCsYtAQnDxuVqfu68yPr53c1Qyp-vl-u8i_po0GgtiJ4RdDNGxWyMulJNfR7KVYtvlfSD24Zvnwr9yi4t3LFVfapQ3RXmb5wja1ev54pJjvUHhBqAeBlf6mVIwUrd5iOuiT-/s320/doneshromlasagnaUSE.jpg" height="198" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom and Rainbow Swiss Chard Lasagna</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgru7ppx4Fhy1lROSD-oQqGTMVTdZoG9fGgueQmcheLcmQc7WcHDBWzjJi39_hDD4IrO39SrKytz8SKQIkNBolM1cEzZhfU-6wYECbOsT-HMJxJSFZeUG-yk_L2-ElB45Dw-Dy6rG_3zZop/s1600/chardRainbuse.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgru7ppx4Fhy1lROSD-oQqGTMVTdZoG9fGgueQmcheLcmQc7WcHDBWzjJi39_hDD4IrO39SrKytz8SKQIkNBolM1cEzZhfU-6wYECbOsT-HMJxJSFZeUG-yk_L2-ElB45Dw-Dy6rG_3zZop/s320/chardRainbuse.JPG" height="150" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rainbow Swiss Chard</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">This
doesn't have the heaviness of a typical tomato and cheese lasagna dish.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">I
made a béchamel sauce using lower fat (2%) milk and used a low-fat cream cheese
in lieu of the mascarpone cheese that is sometimes found in mushroom lasagna
recipes. My farmers market had Portobello mushrooms, beautiful rainbow Swiss
chard and freshly made ricotta cheese (I guess the lower-fat milk and low-fat
cream cheese were canceled out by the home-made ricotta).<span style="mso-spacerun: yes;"> </span>Nonetheless, it was all good.<span style="mso-spacerun: yes;"> </span>I made the recipe in a 9x7" glass Pyrex
dish versus the 9x13" version.<span style="mso-spacerun: yes;"> </span>A
spray/drizzle of white truffle oil as the lasagna was resting added an extra
treat.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">This
is a perfect full meal for a meatless Monday...or any day...and could easily
serve 4-6 people. The average food cost is about $5.99 per serving.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">INGREDIENTS<o:p></o:p></span></b></div>
<br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">For the Béchamel
Sauce:<o:p></o:p></span></b><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">4
tablespoons (1⁄2 stick) unsalted butter <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1⁄4
cup AP flour <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
1⁄2 cups low-fat (2%) milk <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
cup vegetable broth, preferably home made<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4
teaspoon freshly grated nutmeg<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/8
teaspoon kosher salt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/8
teaspoon white pepper<o:p></o:p></span><br />
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">For the Filling:<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">6
Tablespoons olive oil <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
1⁄2 cups yellow onions, thinly sliced <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3
small leeks, white parts only (about 1 cup), thinly sliced <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4
cup minced garlic <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">4
sprigs thyme <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/8
teaspoon kosher salt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/8
teaspoon black pepper <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">6
cups thinly sliced rainbow Swiss chard leaves <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
1/2 pounds baby Portobello mushrooms, thinly sliced <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1⁄3
cup low fat cream cheese, softened <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
tablespoons sherry wine vinegar<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2
tablespoon balsamic vinegar <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">8
lasagna noodles, cooked (according to directions on package)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
Tablespoon unsalted butter (to coat glass Pyrex dish)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">16
oz. ricotta cheese, preferably home made<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
cup parmesan cheese, finely grated <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">White
truffle oil/spray (optional) for drizzling on top while lasagna is resting<o:p></o:p></span><br />
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">DIRECTIONS<o:p></o:p></span></b></div>
<br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">For the Béchamel
Sauce:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">
<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">In
a medium saucepan, melt the butter over medium heat. Add the flour and cook,
stirring constantly, for 2 minutes; don't let the mixture brown. In another
saucepan, warm the low-fat milk. <span style="mso-spacerun: yes;"> </span>Slowly
add the milk to the pan containing the butter and AP flour, while whisking.<span style="mso-spacerun: yes;"> </span>Then add the vegetable broth, continuing whisking
until smooth. Simmer, whisking occasionally, until the sauce is smooth and resembles
a thick cream, about 10 minutes. Remove from the heat; add the nutmeg, salt and
white pepper. Cover the surface of the béchamel with waxed paper to prevent a
skin from forming.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">For the Filling:
<o:p></o:p></span></b></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvt-0Z5lcevubrLT3wovfQF9LQkzrPzt4Tf5pXsjDK0OKgd19vunVohZ4uXAZS7SL9zNiJ6qbMdP264L1GVsBdLu55yQ0ALua4ElIhmaZMtaUCbUcNfM_Kb-guVDt0gjrUMCF0i5Ps5TZX/s1600/chardricshroompre_edited-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvt-0Z5lcevubrLT3wovfQF9LQkzrPzt4Tf5pXsjDK0OKgd19vunVohZ4uXAZS7SL9zNiJ6qbMdP264L1GVsBdLu55yQ0ALua4ElIhmaZMtaUCbUcNfM_Kb-guVDt0gjrUMCF0i5Ps5TZX/s320/chardricshroompre_edited-2.jpg" height="237" width="320" /></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">In
a large skillet, heat 2 tablespoons of the olive oil over medium-low heat. Add
the onions and cook, stirring often, until soft, about 10 minutes. Add the
leeks, garlic, and thyme sprigs and cook, stirring often, until the leeks are
soft, about 7 minutes. Season with salt and pepper.<span style="mso-spacerun: yes;"> </span>Remove the thyme sprigs. Stir in the rainbow Swiss
chard and cook until wilted, about 2 minutes. Transfer the mixture to a food
processor. Pulse several times until finely chopped, and then transfer to a
large bowl. In another large skillet, heat enough olive oil to coat pan over
medium-high heat. When the oil is very hot, add one-third of the mushrooms (do
not crowd mushrooms) and cook, stirring often and seasoning with salt and
pepper after mushrooms are half-way cooked, until they are well browned, about 10
minutes. When cooked, put mushrooms in a large bowl and continue to repeat
cooking the rest of the mushrooms.<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">After
all of the mushrooms are cooked, place them in a food processor and pulse several
times.<span style="mso-spacerun: yes;"> </span>They should still have some
texture.<span style="mso-spacerun: yes;"> </span>When done, transfer the pulsed
mushrooms to the bowl with the onion mixture. Add the béchamel sauce, softened
cream cheese, and the vinegars and stir until thoroughly combined. Season with
salt and pepper.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">To Finish:<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Preheat
the oven to 400°F. <o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Bring
4-6 quarts of water to a boil and add salt to taste.<span style="mso-spacerun: yes;"> </span>Add the lasagna noodles and cook until tender.
Drain. <span style="mso-spacerun: yes;"> </span>Add a touch of olive oil to
noodles to prevent from sticking.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Butter
a 9x7 inch (versus the 9-by-13-inch) glass baking dish. Lay two noodles in the
bottom of the dish. Trim to fit, if necessary. Top with one-third of the
mushroom filling, one-third of the ricotta, and one-third of the grated cheese.
Repeat with the remaining noodles, mushroom filling, ricotta, and grated cheese
(there isn't a layer of noodles on the top). Bake the lasagna until the center
is very hot and the top is lightly browned, about 40 minutes. Remove from oven
and lightly drizzle/spray truffle oil (optional) on top.<span style="mso-spacerun: yes;"> </span>Let rest at room temperature for 15-20
minutes before serving.<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<br />
<br />Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com0tag:blogger.com,1999:blog-6191436956872691140.post-10746050631491644632013-10-14T14:41:00.000-07:002013-10-16T20:31:25.978-07:00INTERNATIONAL CHEFS CONGRESS 2013<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5g0aw9oqZvKBi1ceoIYDNZuM4Ok6VXcK6XO0P5JX3lInlqDuuVJ_hQbSVwz-Y3sB7UZk_NpfjIbaaIRL8upJV54on5k5L1Tv_BZG0LOM9pdIUtSXv7_NZ4PAyh7XjIa_ec-vVSMmUqFg/s1600/icc+pier+sign.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5g0aw9oqZvKBi1ceoIYDNZuM4Ok6VXcK6XO0P5JX3lInlqDuuVJ_hQbSVwz-Y3sB7UZk_NpfjIbaaIRL8upJV54on5k5L1Tv_BZG0LOM9pdIUtSXv7_NZ4PAyh7XjIa_ec-vVSMmUqFg/s320/icc+pier+sign.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Entrance at Pier 57 Chelsea NYC</td></tr>
</tbody></table>
The International Chefs Congress, sponsored by StarChefs.com, was held this year at a new space at Pier 57 in NYC. Also, for the first time, there was a SMOKE Barbecue Competition that was presented by Chung Jung One the night prior to the conference. <br />
<br />
The Congress was fun, again. The best part(s) was that I met Steven Raichlen, who I consider the best BBQ chef on the planet (a la Planet Barbecue). Also, I met David Burke and Brian Voltaggio, both chefs who recently competed on Top Chef Masters. According to David, he got screwed on the ketchup deal and Brian was again the number-two guy. Both were extremely nice and pleasant to talk to. A few photos follow.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Dk3uGo2MyuEmbVO4Pn6r1Puos9Tvkh4S5xLTVbUR6p0NEw3YmODj0QQYFyMhyaAx4CSghJXH7xkl3VssdlIDptlzv1UBZxO12bjFpzzB1gbabAlwbJhfB5YpWTIkA7cinwyFFGb4Vqdm/s1600/PierView.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Dk3uGo2MyuEmbVO4Pn6r1Puos9Tvkh4S5xLTVbUR6p0NEw3YmODj0QQYFyMhyaAx4CSghJXH7xkl3VssdlIDptlzv1UBZxO12bjFpzzB1gbabAlwbJhfB5YpWTIkA7cinwyFFGb4Vqdm/s320/PierView.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View of NYC from the pier</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7TCnc61lj2LACKH1W1U2gt7x9v7f0gNIHrfZOfGC8Gqox6_5B6xYh_ZzFrJReYOamk8t5UVHB_Ops1ZE_xUxst6Hq7y-JOgoYos2IW9r_dMTSyhkVLN3y-Z2R63ptjqTykceBKDm9jeI/s1600/ICC+SMOKE+JUDGES+Table.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7TCnc61lj2LACKH1W1U2gt7x9v7f0gNIHrfZOfGC8Gqox6_5B6xYh_ZzFrJReYOamk8t5UVHB_Ops1ZE_xUxst6Hq7y-JOgoYos2IW9r_dMTSyhkVLN3y-Z2R63ptjqTykceBKDm9jeI/s320/ICC+SMOKE+JUDGES+Table.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Judges at the SMOKE BBQ Competition</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQWjzI4eoY2UDAeXKOdH2TNlWEZPfosJQyaPiBZiVR5bXyAaSPrC_MCJp2-N6Yw0efQtdwd8IV4Qc7RyPLptbI2gJeYwVM9tDOxRu3oOmFukUQaFMiBHuqJ41Eo6_xLqUXegINAmTqeRl/s1600/iccRaichlanJudgeUSE.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQWjzI4eoY2UDAeXKOdH2TNlWEZPfosJQyaPiBZiVR5bXyAaSPrC_MCJp2-N6Yw0efQtdwd8IV4Qc7RyPLptbI2gJeYwVM9tDOxRu3oOmFukUQaFMiBHuqJ41Eo6_xLqUXegINAmTqeRl/s320/iccRaichlanJudgeUSE.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steven Raichlen, Primal Grill, Miami, FL</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2bd4VvMVXLKXn-EeVKfVHJw0_i5VDsqsRir7lqkzkgAS1lMbAQwLd8TuiQl-bFMHwQH7LES7ERoC6hlk7Yp5Xb77wsUDLxY7BJT4dtgpMmk9ciDgh2f1XpJbS4xvH3soFUjf5wCgfsTB/s1600/iccHusbandsJudge.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2bd4VvMVXLKXn-EeVKfVHJw0_i5VDsqsRir7lqkzkgAS1lMbAQwLd8TuiQl-bFMHwQH7LES7ERoC6hlk7Yp5Xb77wsUDLxY7BJT4dtgpMmk9ciDgh2f1XpJbS4xvH3soFUjf5wCgfsTB/s320/iccHusbandsJudge.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Andy Husbands, Tremont 647, Boston, MA</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcL1Q8UmiezVmTWafSi9CQLDSERmIrK1lbVI3mkcSgPgxMbfceJt-0iO0QGJnpctMfatyqXSxLjUSwCeT3tQVo1Nx3M2dBT9VvOrjCqveJBOsuTfgqP8CLdmfRQidFavWdZRD6GP-4UYo/s1600/Burkeonly.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcL1Q8UmiezVmTWafSi9CQLDSERmIrK1lbVI3mkcSgPgxMbfceJt-0iO0QGJnpctMfatyqXSxLjUSwCeT3tQVo1Nx3M2dBT9VvOrjCqveJBOsuTfgqP8CLdmfRQidFavWdZRD6GP-4UYo/s320/Burkeonly.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef David Burke, David Burke Group, NYC</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzY07LkKPgNc7X4_GOZ65p8RHV5dG3z1zMff0GFW-lXDV5_pk66t2pe83Ol-iA-ayPi2JzRePTLyoT5HrBTy3yikSqqNJikUJvUTm7AiEBeUMFXexMRq3HEahe5LAe8G2zEiEluDiUK1hl/s1600/iccIUZZINI-BURKE.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzY07LkKPgNc7X4_GOZ65p8RHV5dG3z1zMff0GFW-lXDV5_pk66t2pe83Ol-iA-ayPi2JzRePTLyoT5HrBTy3yikSqqNJikUJvUTm7AiEBeUMFXexMRq3HEahe5LAe8G2zEiEluDiUK1hl/s320/iccIUZZINI-BURKE.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Johnny Iuzzini, Sugar Fueled Inc</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiut5S7XhkwMNVjdlsgEuxjFPihOO1h_PNLzBjJqT99ImT9rlxWgMzO_hlZGF1TunwITrHBOMIBjsttVWjqATIs_Ag5hMZCFtzA4Fjw1OAg4WLsWK9sZZdu9AYCBs_4DLTRYxJiSrkZtco5/s1600/PastryEmceeSteingarten.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiut5S7XhkwMNVjdlsgEuxjFPihOO1h_PNLzBjJqT99ImT9rlxWgMzO_hlZGF1TunwITrHBOMIBjsttVWjqATIs_Ag5hMZCFtzA4Fjw1OAg4WLsWK9sZZdu9AYCBs_4DLTRYxJiSrkZtco5/s320/PastryEmceeSteingarten.JPG" width="289" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Keegan Gerhard, D Bar Desserts, Emcee of Pastry Competition<br />
</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0W1UKroRB-ZeD_aBPDGmpq7Z6yJ5jW11Ofcy5KPqIfJALSE5AeOXPvVjIBK5BgVX4X9bbaZ2XENNiB4OQsTIgfzMbZVREdFAYaXXTay9mdTMo8AxjQZgcZ6BBX2ZGj2O_VaEny5oiy6l2/s1600/BurkeCCH1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0W1UKroRB-ZeD_aBPDGmpq7Z6yJ5jW11Ofcy5KPqIfJALSE5AeOXPvVjIBK5BgVX4X9bbaZ2XENNiB4OQsTIgfzMbZVREdFAYaXXTay9mdTMo8AxjQZgcZ6BBX2ZGj2O_VaEny5oiy6l2/s320/BurkeCCH1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef David Burke and me</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1o6ZSIb6DQt9L-Q984ZQ-_fv9kabDhRuz2o989oQzVwz-B_zcuOj3TMJbWKeGwZoaEIcLDKmjGg70C3dLXR4vWLw7brfdAzbHmVYkgS3fLwqiR-a2IopjBwjuXD8GxRK7EdRvkXJgKMMw/s320/Michel+Richard+Book.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Michel Richard</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGqE4cAF78GzWy6ZSlYXzmOKko7yN3WAk5fuRdxbLpKsVBk9UfGqmnzYK53a8Zf-eQBfT_PK8WxmcNnBChS5p81qpKTW2RVhFsseJETtyHdfF4YwNyqHdlm7v-te_pXCKInprA603qSP5/s1600/VoltStand.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGqE4cAF78GzWy6ZSlYXzmOKko7yN3WAk5fuRdxbLpKsVBk9UfGqmnzYK53a8Zf-eQBfT_PK8WxmcNnBChS5p81qpKTW2RVhFsseJETtyHdfF4YwNyqHdlm7v-te_pXCKInprA603qSP5/s320/VoltStand.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Brian Voltaggio</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsBXwm9HCg6gCpVUFSK_FJ6_uWHXsKaqQYsFAii4dEbLzjDfxNs1lvm6fCr6ooOTX1-9xLw5T1oExG20UmSAhVZovwV-SfsxPk9OUMiuBLhjObH9FSe6Mo4EH642ypifqzuXJI1Hs_qkB/s1600/tcseasonspikemike.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsBXwm9HCg6gCpVUFSK_FJ6_uWHXsKaqQYsFAii4dEbLzjDfxNs1lvm6fCr6ooOTX1-9xLw5T1oExG20UmSAhVZovwV-SfsxPk9OUMiuBLhjObH9FSe6Mo4EH642ypifqzuXJI1Hs_qkB/s320/tcseasonspikemike.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Travis, Spike and Mike of Top Chef Seasons</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXkVzOlDvI9hV2J6gnkmWN8lohO8GtpKKhbX6cENGd-Anu20L6jiSa0zWclhWS5h0GehrHJXktdhz72Byfs0DKKnSgB6eRWQmG2wTBqXghba9ySSA8qck3oGnpkiim_JBLeOEuA_Nu1s7/s1600/IccSteingarten.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXkVzOlDvI9hV2J6gnkmWN8lohO8GtpKKhbX6cENGd-Anu20L6jiSa0zWclhWS5h0GehrHJXktdhz72Byfs0DKKnSgB6eRWQmG2wTBqXghba9ySSA8qck3oGnpkiim_JBLeOEuA_Nu1s7/s320/IccSteingarten.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jeffrey Steingarten, Food Critic of Vogue, NYC</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHWBO9p6lHEmSbq5LAfoGBBso7ZmGm6yZ7uf0EjKAO7sHiPf7lKd57Bm9vXX7V0S9-ROEO1ZN71b21oU2t9ydIQ9lcIPxP11DWoSSyuPmCr2ox9pL_mNWBQJWYlnR9hFjx1yAa5wtwoxv/s1600/Chef+Vaughn.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHWBO9p6lHEmSbq5LAfoGBBso7ZmGm6yZ7uf0EjKAO7sHiPf7lKd57Bm9vXX7V0S9-ROEO1ZN71b21oU2t9ydIQ9lcIPxP11DWoSSyuPmCr2ox9pL_mNWBQJWYlnR9hFjx1yAa5wtwoxv/s320/Chef+Vaughn.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Vaughn Trannon of Trannon Culinary</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtWoBZBApl0od-shEhH5jl6V5_xYcWHE_B3HYrLPgmFET7qw9b-z39kFAapRGBgJzlpxDjTAVPH52DF6H_840tvr-CZHLGcIqi3fIOA7ICnWfcLrilJa75aE5lM1oAH6RmXHlV_wEOK-9/s1600/volt+cch+trying+hard.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtWoBZBApl0od-shEhH5jl6V5_xYcWHE_B3HYrLPgmFET7qw9b-z39kFAapRGBgJzlpxDjTAVPH52DF6H_840tvr-CZHLGcIqi3fIOA7ICnWfcLrilJa75aE5lM1oAH6RmXHlV_wEOK-9/s320/volt+cch+trying+hard.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Brian Voltaggio and me</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCdk_g5ebMAVdQ1bQ_uH1cjFWWS2Cq4R1_z7nkAfbFwTextQxMlx30I7YS5semSSFK4cnX5X832x7o2KUK0AEevyx7g3fwQUAnPsVS_WZdSkIf6OjMCu_j5tTQ5-aGg1VFTY6juIsTjAl/s1600/TruffleShave.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCdk_g5ebMAVdQ1bQ_uH1cjFWWS2Cq4R1_z7nkAfbFwTextQxMlx30I7YS5semSSFK4cnX5X832x7o2KUK0AEevyx7g3fwQUAnPsVS_WZdSkIf6OjMCu_j5tTQ5-aGg1VFTY6juIsTjAl/s320/TruffleShave.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaving Truffles</td></tr>
</tbody></table>
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<br />Cecelia Heerhttp://www.blogger.com/profile/13851777232512959835noreply@blogger.com0