tag:blogger.com,1999:blog-21733295933076637712024-03-13T12:06:20.396-07:00Lick the BeaterAdryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-2173329593307663771.post-25034215075116419032012-05-16T08:17:00.004-07:002012-05-16T08:17:54.675-07:00Poof, I was gone, but now I'm back!Sorry for the lack of updates lately. I've been stuck in a culinary rut, cooking the same things over and over again (when I'm not ordering take-out.) I'll be back soon with a whole slew of mouth watering recipes. Just wait! <br />
<br />
In the meantime, check out my new favorite site: casa.com<br />
Gilt city is offering a great deal- pay just $10 for $22 worth of stuff. Already used today!<br />
<a href="http://www.giltcity.com/newyork/casacom?utm_medium=email&utm_term=783787&utm_source=city&utm_campaign=NEWYORKFemale2-229868250-newyork&utm_content=casacom">casa discount</a>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-10149446672616472272011-12-30T10:07:00.000-08:002011-12-30T10:07:41.336-08:00Deal of the Day<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">Check out this great deal that I found from Plum District. Its $50 worth of Beauty Products for $20- Shipped. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">You get $5 off your first order for signing up (you can always remove yourself from the mailing list). Free shipping. 10% of using the code: fabulous. It’s a great deal. They didn’t have my favorite brand- Lancôme- but they DO carry so many different brands that you can probably find all your skincare, makeup and hair deals on this site. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">Check it out:</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;"><a href="http://www.plumdistrict.com/three_for_free/936f4991c0/click">http://www.plumdistrict.com/three_for_free/936f4991c0/click</a></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">I was running (really) low on eye cream, so I bought DDF Nourishing Eye Cream. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">Total I spent for a $48 eye cream: $17.50</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">Ya-Ya!</span></div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-2934135838006841932011-11-14T21:13:00.000-08:002011-11-14T21:14:51.850-08:00Soul Food of SerbiaCheck out this really cool video about the real food of Serbia. Food is so linked to our culture, and we love nothing more than to get together with family & friends and eat! Props to my lil bro for recommending the link.<br />
<br />
watch me:<br />
<br />
<a href="http://www.youtube.com/watch?v=g37djpFPEm4">http://www.youtube.com/watch?v=g37djpFPEm4</a>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-22946387909327446072011-10-31T19:45:00.000-07:002011-10-31T19:45:28.544-07:00An Italian Feast"It's getting each other through dark moments in life that friendships deepen." <br />
<br />
It seems like the older I get, I have less time to spend with friends. Things get in the way, like work, family and following up on my own interests. Personally, I think one of the greatest things about getting older is that I have been able to focus more on myself, and I'm not all over the place, giving less than 100% to 20 things at a time (though I'm sure 1 or 2 of my friends would say differently!) But I miss my friends. We all have a lot going on: babies on the way, homes that need to be renovated, a wedding to plan and our own interests/family/work to throw themselves into. All that being said, I love going out to dinner with the girls. Since the weather has been more on the nippy side (and to reduce the cost of wine and dinner and more wine at a restaurant) I decided to invite 2 of my girlfriends over for a night of cooking and eating. The one caveat: they need to provide the recipes and do most of the cooking! This freed me up so that I could take pictures and nosh on guac and chips while they slave away in my kitchen! They agreed, and since they're both Italian- it was a buona sera indeed! <br />
<br />
On the menu:<br />
Eggplant Rollatini- with a homemade Italian red sauce recipe that is divine<br />
Asparagus Frittata- wow, was this delicious and healthy!<br />
Cucurumao (say that 5 times fast)- we had the most fun with this one; well I did because I'm 12<br />
<br />
So, let's get started, shall we?<br />
<br />
<u><strong>Tomato Sauce</strong></u><br />
<div class="MsoNormal">Tomato sauce (2 medium sized cans- Tutto Rosso Brand sauce)</div><div class="MsoNormal">½ to 1 onion </div><div class="MsoNormal">8-10 whole cloves of garlic</div><div class="MsoNormal">Pecorino Romano Cheese (buy whole and grate fresh)</div><div class="MsoNormal">4-5 stems of fresh basil</div><div class="MsoNormal">Extra virgin olive oil</div><div class="MsoNormal">Salt / pepper</div><div class="MsoNormal">1 tsp of sugar</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large pan with high heat add extra virgin olive oil</div><div class="MsoNormal">add the sliced onions (cut onions small or big- depending how you like it- we sliced ours all fancy) and saute</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Wd7lfHwUWVE/Tq7U8VcamTI/AAAAAAAAANE/DWU7ohv3R_Y/s1600/IMG_1890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="http://4.bp.blogspot.com/-Wd7lfHwUWVE/Tq7U8VcamTI/AAAAAAAAANE/DWU7ohv3R_Y/s320/IMG_1890.JPG" width="320px" /></a></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add the garlic, (add full clove or cut in half so it’s easier to remove garlic and saute. Remember not to over cook the onion & garlic because if it's too dark, the sauce will taste funny. </div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LOy8DwaxySg/Tq7nB2ZFvlI/AAAAAAAAANk/dMwmU0Hgicw/s1600/IMG_1892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" ida="true" src="http://1.bp.blogspot.com/-LOy8DwaxySg/Tq7nB2ZFvlI/AAAAAAAAANk/dMwmU0Hgicw/s320/IMG_1892.JPG" width="240px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Add the tomato cans, salt & pepper and mix. </div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3ZTcShZDlY8/Tq7ZUHwRXPI/AAAAAAAAANU/R7gi3znRFlU/s1600/IMG_1891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" ida="true" src="http://1.bp.blogspot.com/-3ZTcShZDlY8/Tq7ZUHwRXPI/AAAAAAAAANU/R7gi3znRFlU/s320/IMG_1891.JPG" width="240px" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Lower the heat to low and let simmer. Remember to keep mixing the sauce. You don’t want it to burn on the bottom of the pan.</div></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add 1 tsp of sugar. You can adjust depending on how sweet you want it (I prefer a sweet sauce.) </div></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After 20 min of simmering, add basil and a handful of percorino romano cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kVxxe490iLw/Tq9S3HtPHiI/AAAAAAAAANs/02f4-9GFwj8/s1600/IMG_1901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-kVxxe490iLw/Tq9S3HtPHiI/AAAAAAAAANs/02f4-9GFwj8/s320/IMG_1901.JPG" width="320" /></a></div>Simmer for an additional 15 min or so. Set aside.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><u>Eggplant Rollatini</u></strong></div></div><div _yuid="yui_3_1_1_9_1320074807354133" class="yiv1130551516msonormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span _yuid="yui_3_1_1_2_1320074807354102" style="font-size: 11pt;">2 large Eggplants</span></div></div></div><div class="yiv1130551516msonormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: 11pt;">1 lb Fresh Ricotta</span></div></div></div><div class="yiv1130551516msonormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: 11pt;">½ cup Shredded Mozzarella</span></div></div></div><div class="yiv1130551516msonormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: 11pt;">½ cup Parmigiano Cheese</span></div></div></div><div class="yiv1130551516msonormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: 11pt;">½ cup All Purpose Flour</span></div></div></div><div _yuid="yui_3_1_1_2_132007480735497" class="yiv1130551516msonormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: 11pt;">Vegetable oil (for frying)</span></div></div></div><div class="yiv1130551516msonormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: 11pt;">Tomato sauce (that we made)</span></div></div></div><div class="yiv1130551516msonormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: 11pt;"></span><span _yuid="yui_3_1_1_2_132007480735499" style="font-size: 11pt;">Salt / pepper</span></div></div></div><div _yuid="yui_3_1_1_2_132007480735498" class="yiv1130551516msonormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: 11pt;">Fresh basil</span></div></div><div class="yiv1130551516msonormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="yiv1130551516msonormal"><span _yuid="yui_3_1_1_2_1320074807354103" style="font-size: 11pt;">1. Combine fresh ricotta, ¼ cup of parmigiano and ½ cup of shredded mozzarella in a bowl.</span></div><div class="yiv1130551516msonormal"><span style="font-size: 11pt;"> Add salt / pepper to taste. Set aside. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MBVKTvIepuI/Tq9UVy7i9yI/AAAAAAAAAOE/Lr1Z18vse7c/s1600/IMG_1909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-MBVKTvIepuI/Tq9UVy7i9yI/AAAAAAAAAOE/Lr1Z18vse7c/s320/IMG_1909.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-size: 15px;">2. Slice eggplant into ¼ inch slices. (cut large enough to roll the eggplant & mixture)</span></div><div class="yiv1130551516msonormal"><span style="font-size: 11pt;"> Lightly coat with the all purpose flour. Fry the slices in the vegetable oil. </span></div><div class="yiv1130551516msonormal"><span style="font-size: 11pt;"> Layer a plate with paper towels and place cooked eggplant to soak up the extra oil.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-a_4nJRiITb0/Tq9TprIYfCI/AAAAAAAAAN0/dpPY9m2ZLqA/s1600/IMG_1895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-a_4nJRiITb0/Tq9TprIYfCI/AAAAAAAAAN0/dpPY9m2ZLqA/s320/IMG_1895.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TaonOvZaNSY/Tq9T-NUUymI/AAAAAAAAAN8/y29BDdg_P9k/s1600/IMG_1896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-TaonOvZaNSY/Tq9T-NUUymI/AAAAAAAAAN8/y29BDdg_P9k/s320/IMG_1896.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4GAiBP2QT-s/Tq9UyDGgdWI/AAAAAAAAAOM/U3yURBV7WFQ/s1600/IMG_1904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-4GAiBP2QT-s/Tq9UyDGgdWI/AAAAAAAAAOM/U3yURBV7WFQ/s320/IMG_1904.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: 15px;">3. Roll the eggplant sizes up using the ricotta mixture & layer into a baking dish that is coated with a thin layer of tomato sauce. </span><span class="Apple-style-span" style="font-size: 15px;">Top with more tomato sauce. </span><span class="Apple-style-span" style="font-size: 15px;">Sprinkle the remaining parmigiano cheese and basil. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SnW8RSs5_mo/Tq9V0CRY5nI/AAAAAAAAAOc/bpeYApvGpJs/s1600/IMG_1911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-SnW8RSs5_mo/Tq9V0CRY5nI/AAAAAAAAAOc/bpeYApvGpJs/s320/IMG_1911.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rJXp8Bra8eA/Tq9WGsdaeUI/AAAAAAAAAOk/54DoWI9NYIE/s1600/IMG_1912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-rJXp8Bra8eA/Tq9WGsdaeUI/AAAAAAAAAOk/54DoWI9NYIE/s320/IMG_1912.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VukmoaxpZBI/Tq9Wh1u2tcI/AAAAAAAAAOs/tsClcAfcA5Y/s1600/IMG_1913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-VukmoaxpZBI/Tq9Wh1u2tcI/AAAAAAAAAOs/tsClcAfcA5Y/s320/IMG_1913.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: 15px;">4. Bake at 350 Degrees for 15-20 minutes. </span></div></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Cg-FryMQ3ik/Tq9XgIeOM2I/AAAAAAAAAO8/EjCdENLfb0w/s1600/IMG_1930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Cg-FryMQ3ik/Tq9XgIeOM2I/AAAAAAAAAO8/EjCdENLfb0w/s320/IMG_1930.JPG" width="320" /></a></div><br />
My friend Giusi, yes that's her real name (pronounced: Juicy) sent me an ingredient list and I thought it was cute, so I'm posting:<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span _yuid="yui_3_1_1_2_132007480735495" style="font-size: 10pt;">Hi,<br />
Before I forget, here are the ingredients:<br />
eggs (dozen)<br />
pomodoro pellato (sold in a large can, one is enough)<br />
2 bunches of asparagus<br />
white onions (1 large or 2 small)<br />
salt, pepper, extra virgin olive oil<br />
LOVE</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Vwr2YgWLy3o/Tq7aGbIx80I/AAAAAAAAANc/DIFsLvBNfWA/s1600/IMG_1894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="http://4.bp.blogspot.com/-Vwr2YgWLy3o/Tq7aGbIx80I/AAAAAAAAANc/DIFsLvBNfWA/s320/IMG_1894.JPG" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;"><u><b>Cucurumao</b></u></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">Ingredients:</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">1 large can of peeled tomatoes</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">1 small onion </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">6 eggs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">3 tablespoons of olive oil</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">1 tsp salt, 1tsp pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">Slice or dice onion into a pan with olive oil until onions are slightly brown (Do not burn onions).</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">Dice the peeled tomatoes and pour into pan. Add salt and pepper. Let this simmer for about 15 minutes on low heat.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DKruFHGrTJY/Tq9YNNHjqRI/AAAAAAAAAPE/Vi8Q1ZIkK_c/s1600/IMG_1905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-DKruFHGrTJY/Tq9YNNHjqRI/AAAAAAAAAPE/Vi8Q1ZIkK_c/s320/IMG_1905.JPG" width="320" /></a></div>In the meantime, beat 6 eggs (entire egg) and then mix in pan. Mix frequently for 10-12 minutes. You don't want it too soup-like, but not dry either.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-glUjoOf7WRI/Tq9Yokaf7yI/AAAAAAAAAPM/lk1l2yJp5eY/s1600/IMG_1919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-glUjoOf7WRI/Tq9Yokaf7yI/AAAAAAAAAPM/lk1l2yJp5eY/s320/IMG_1919.JPG" width="320" /></a></div>Serve in bowl with bread.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">This is a dish that looks pretty gross, but tastes SO good. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;"><b><u>Asparagus Frittata</u></b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">Ingredients:</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">8-10 eggs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">2 <span class="yshortcuts"><span id="lw_1320078464_0">bunches</span></span> of asparagus (cut a bit of the end off)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">1 tsp salt, 1 tsp pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">Bring pot of water to a boil and then add asparagus. Cook until you can stick a fork in the stem, but not too soft.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WaG98WyJbUM/Tq9ZFToNazI/AAAAAAAAAPU/hPMetRpEX0w/s1600/IMG_1920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-WaG98WyJbUM/Tq9ZFToNazI/AAAAAAAAAPU/hPMetRpEX0w/s320/IMG_1920.JPG" width="320" /></a></div>Remove the asparagus from water and place into a large bowl of ice (maintains crisp texture).</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">Beat 10 eggs in a bowl, add salt and pepper.</span><br />
<span style="color: black;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black;">Once asparagus has cooled, cut in smaller pieces and place it in a pan already covered with Pam or olive oil.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2zcOcgeVgbM/Tq9ZmMRnYYI/AAAAAAAAAPc/oonR_09unTE/s1600/IMG_1922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-2zcOcgeVgbM/Tq9ZmMRnYYI/AAAAAAAAAPc/oonR_09unTE/s320/IMG_1922.JPG" width="320" /></a></div>Then pour eggs inside pan and let this cook on low heat until the bottom is completely cooked.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pg8MuQ9BIcU/Tq9aGoCgywI/AAAAAAAAAPk/11MQiHxQh4U/s1600/IMG_1924.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-pg8MuQ9BIcU/Tq9aGoCgywI/AAAAAAAAAPk/11MQiHxQh4U/s320/IMG_1924.JPG" width="320" /></a></div>Try to flip the frittata so the other side can cook (constantly lift sides so it doesn't stick).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Cr9LKwZbFGQ/Tq9ap6kKsII/AAAAAAAAAPs/uvR8lKSNWpw/s1600/IMG_1926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Cr9LKwZbFGQ/Tq9ap6kKsII/AAAAAAAAAPs/uvR8lKSNWpw/s320/IMG_1926.JPG" width="320" /></a></div>Once both sides are a light brown color and you can cut into it easily, remove from heat and serve.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9Ih-hnPLrbE/Tq9bMUrNNMI/AAAAAAAAAP0/Has4xC5lcE0/s1600/IMG_1929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-9Ih-hnPLrbE/Tq9bMUrNNMI/AAAAAAAAAP0/Has4xC5lcE0/s320/IMG_1929.JPG" width="320" /></a></div>Special thanks to Josephine & Giusi for a really fun and tasty night!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8na9EZKP6Jc/Tq9bnZESi2I/AAAAAAAAAP8/jogvGZxJJBc/s1600/IMG_1932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-8na9EZKP6Jc/Tq9bnZESi2I/AAAAAAAAAP8/jogvGZxJJBc/s320/IMG_1932.JPG" width="320" /></a></div><br />
</div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com1tag:blogger.com,1999:blog-2173329593307663771.post-24580537558634397942011-10-07T11:56:00.000-07:002011-10-07T11:57:25.409-07:00Carrot cupcakes with cream cheese frostingI don't often make these (maybe once a year) and always around the Fall time. There's just something homey about walnuts, shredded carrots and a nice, earthy cupcake so I whipped out the Kitchen Aid and made some yummy carrot cupcakes. But like every recipe I have, it makes so many that it's difficult to eat all of them! So I gave my mother some, who in turn brought them in to work, and her co-workers liked them a lot---so for you guys- here's the recipe:<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Nc0VV4UtigM/To9KXpN5beI/AAAAAAAAANA/8BrNBbJAudg/s1600/IMG00469-20111004-1639.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Nc0VV4UtigM/To9KXpN5beI/AAAAAAAAANA/8BrNBbJAudg/s320/IMG00469-20111004-1639.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cupcake with a 'tude<br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><u><br />
</u></span></div></td></tr>
</tbody></table><i><span class="Apple-style-span" style="font-style: normal;"><u><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"></span></span></u></span></i><br />
<i><u><span class="Apple-style-span" style="font-size: small;"></span></u></i><br />
<i><u><span class="Apple-style-span" style="font-size: small;"><div style="display: inline !important; text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; font-size: small;"><u>Carrot Cake Cupcakes</u></span></div></span></u></i><br />
<i>yield: 24 cupcakes (and a bit more)</i><br />
2 t baking soda<br />
2 c flour<br />
2 t cinnamon<br />
2 c sugar<br />
4 large eggs<br />
1 c vegetable oil<br />
4 c grated peeled carrots (1 lb. bag)<br />
1/2 c walnuts, chopped<br />
<br />
Preheat the oven to 350 degrees. Shred carrots and chop walnuts. Set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eQWE2VZn7t4/To9If3YkTrI/AAAAAAAAAMk/zjcUiRM0HUg/s1600/IMG00454-20111004-1349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-eQWE2VZn7t4/To9If3YkTrI/AAAAAAAAAMk/zjcUiRM0HUg/s320/IMG00454-20111004-1349.jpg" width="320" /></a></div><br />
In a large mixing bowl, mix together the flour, sugar, baking soda and cinnamon. Set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--YvhqF5lKkw/To9Iu_o0HjI/AAAAAAAAAMo/__7A27TCrr0/s1600/IMG00452-20111004-1311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/--YvhqF5lKkw/To9Iu_o0HjI/AAAAAAAAAMo/__7A27TCrr0/s320/IMG00452-20111004-1311.jpg" width="320" /></a></div>In a mixing bowl, beat the 4 large eggs (with an electric mixer) until they become foamy. Add the oil a bit at a time and mix well. Add the flour mixture and mix well again. Fold in the shredded carrots and walnuts.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tyJ5isW0KqI/To9I7JNqQMI/AAAAAAAAAMs/PbIQNdZrtz4/s1600/IMG00455-20111004-1406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-tyJ5isW0KqI/To9I7JNqQMI/AAAAAAAAAMs/PbIQNdZrtz4/s320/IMG00455-20111004-1406.jpg" width="320" /></a></div>Fill baking cups about 3/4 full. Bake for about 18- 20 minutes. Allow cupcakes to cook in their pan for about 10 minutes, and then remove them to cool completely onto a wire rack.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Dfp1lsgYNyw/To9JJ1TOykI/AAAAAAAAAMw/EuCWezzIIt8/s1600/IMG00462-20111004-1522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Dfp1lsgYNyw/To9JJ1TOykI/AAAAAAAAAMw/EuCWezzIIt8/s320/IMG00462-20111004-1522.jpg" width="320" /></a></div>Now, on to the cream cheese frosting.<br />
<br />
Cream cheese frosting is so easy to make, and many bakers have their own recipe, where they add or subtract things like milk, vanilla extract, and so on. I'm a bit of a purist, so I just keep it basic.<br />
<br />
<u>Cream cheese frosting</u><br />
1/2 c (1 stick) unsalted butter, softened<br />
1 package (8 oz.) cream cheese, softened<br />
~ 2 c confectioners' sugar (1/2 lb.)<br />
<br />
In a large mixing bowl, beat the butter and cream cheese until creamy. Add the confectioners' sugar slowly. If the mixture seems too thick, you can add 1 t of milk. You're ready to ice your cupcakes!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7_1o4vLoJxw/To9JxwOp7dI/AAAAAAAAAM0/5Y-sIUX0maA/s1600/IMG00465-20111004-1636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-7_1o4vLoJxw/To9JxwOp7dI/AAAAAAAAAM0/5Y-sIUX0maA/s320/IMG00465-20111004-1636.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-x9523BRbZtI/To9KF069WwI/AAAAAAAAAM4/6vok60T5Tmg/s1600/IMG00467-20111004-1637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-x9523BRbZtI/To9KF069WwI/AAAAAAAAAM4/6vok60T5Tmg/s320/IMG00467-20111004-1637.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-r84F8-PCcIY/To9KNoxkJ4I/AAAAAAAAAM8/VbiM3kpkCPY/s1600/IMG00470-20111004-1640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-r84F8-PCcIY/To9KNoxkJ4I/AAAAAAAAAM8/VbiM3kpkCPY/s320/IMG00470-20111004-1640.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-35519550198834134602011-10-05T17:56:00.000-07:002011-10-05T17:56:34.821-07:00Perfect Potato SoupIt's been a blustery Fall day and now it's a very chilly night. I'm home; I want to settle down and watch the new CW t.v. show "Hart of Dixie" (it's a cute show)--but first, Potato Soup! I honestly don't remember where I got this recipe from; it's been handed to me from someone to whom it was handed to and so on and so on. All I know is it's GREAT, it's easy to make, it tastes fantastic, and it's perfect for cold autumn and winter nights. Serve with some toasted ciabatta bread, or as is. You will love it. Guaranteed.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NGmyiFh07qk/Toz3izOA4UI/AAAAAAAAAMQ/PvrZE48opkk/s1600/IMG00471-20111004-1705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-NGmyiFh07qk/Toz3izOA4UI/AAAAAAAAAMQ/PvrZE48opkk/s320/IMG00471-20111004-1705.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><u>Recipe:</u></div><div class="separator" style="clear: both; text-align: left;"><i>yield:</i> <i>6- 8 servings</i></div><div class="separator" style="clear: both; text-align: left;">couple strips of bacon</div><div class="separator" style="clear: both; text-align: left;">~6 baked potatoes, peeled and cubed</div><div class="separator" style="clear: both; text-align: left;">1 onion, chopped (white or yellow)</div><div class="separator" style="clear: both; text-align: left;">2 cloves of garlic, minced</div><div class="separator" style="clear: both; text-align: left;">6-8 T flour</div><div class="separator" style="clear: both; text-align: left;">3-4 c of chicken stock</div><div class="separator" style="clear: both; text-align: left;">1 c half-and-half (or heavy cream)</div><div class="separator" style="clear: both; text-align: left;">~1 t dried basil</div><div class="separator" style="clear: both; text-align: left;">~1 t dried parsley</div><div class="separator" style="clear: both; text-align: left;">1 t salt</div><div class="separator" style="clear: both; text-align: left;">couple dashes of hot sauce</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">First off, you want to bake the potatoes at 350 degrees for about 45 minutes. Allow them to cool and then peel and cube. Set aside. </div><div class="separator" style="clear: both; text-align: left;">In a large sauce pan place strips of bacon and allow them to brown. Remove bacon to a plate. You should have some wonderful color on the bottom of your pan. In the same sauce pan (using medium-hi heat) add the chopped onion and allow to cook until golden (~8 minutes). Add the minced garlic. Stir in the flour, salt, basil and parsley. This should form something that resembles a roux.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hE3lUJOc2AY/Toz7uvpr0FI/AAAAAAAAAMU/SUrDLfSyTCM/s1600/IMG00460-20111004-1448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-hE3lUJOc2AY/Toz7uvpr0FI/AAAAAAAAAMU/SUrDLfSyTCM/s320/IMG00460-20111004-1448.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Gradually add the stock and allow this to boil, stirring frequently. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IE_QfbYUCI0/Toz79Xj-AgI/AAAAAAAAAMY/fiUuPyDIM8Y/s1600/IMG00461-20111004-1522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-IE_QfbYUCI0/Toz79Xj-AgI/AAAAAAAAAMY/fiUuPyDIM8Y/s320/IMG00461-20111004-1522.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add your potatoes, half-and-half and the hot sauce (to taste), stirring often. Lower the heat. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kfh4ocLImgY/Toz8PTS0UgI/AAAAAAAAAMc/ZYMFzDxO0Kg/s1600/IMG00464-20111004-1524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-kfh4ocLImgY/Toz8PTS0UgI/AAAAAAAAAMc/ZYMFzDxO0Kg/s320/IMG00464-20111004-1524.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ladle into a bowl and devour. You can chop up the bacon and add on top, or garnish with cheese, but I like my potato soup as is. As in perfectly delicious. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PO40601t9_c/Toz8aX5tIsI/AAAAAAAAAMg/GKfGpG84J_g/s1600/IMG00473-20111004-2119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-PO40601t9_c/Toz8aX5tIsI/AAAAAAAAAMg/GKfGpG84J_g/s320/IMG00473-20111004-2119.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-89250481829172448842011-10-03T09:08:00.000-07:002011-10-03T09:08:35.812-07:00Apple Pie!Where has the time gone? September flew by and I was too busy to post some new recipes! I did however manage to find time to make a scrumptious apple pie, using some delicious fall apples that were freshly plucked. The crust portion is loosely based on a recipe I got from a wonderful woman I met named Marguerite Hill from Virginia. We visited Virginia a few weeks ago and I tried her awesome apple pie so I managed to wrangle the recipe (frantically writing it down in the back seat of a car)...the secret to a great apple pie: put some sugar in the crust!<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="http://4.bp.blogspot.com/-kSeQjoWLpmU/TonW778Pm5I/AAAAAAAAALs/NnPD6u2iBHI/s1600/IMG_1515.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-kSeQjoWLpmU/TonW778Pm5I/AAAAAAAAALs/NnPD6u2iBHI/s320/IMG_1515.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marguerite's Apple Pie<br />
</td></tr>
</tbody></table><i>Pastry</i><div>2 1/2c all-purpose flour</div><div>1/2 t salt</div><div>1/2 c shortening (I use crisco)</div><div>8-9 T ice water</div><div>4 T sugar</div><div>1 egg, beaten, for brushing on top</div><div><br />
</div><div><i>Filling</i></div><div>2 1/2 lbs. tart apples, peeled, cored and chunked</div><div>2 T fresh lemon juice </div><div>1/2 c sugar<br />
2 T all-purpose flour<br />
1/2 t cinnamon<br />
<br />
<i>Topping</i><br />
1/2 c all-purpose flour<br />
1/2 c butter<br />
1/4 c sugar<br />
1/4 c brown sugar<br />
<br />
Preheat the oven to 350 degrees.<br />
In a small bowl combine the sugar, flour, and cinnamon for the filling. In a large bowl toss the apples with lemon juice. Sprinkle the contents from the small bowl onto the apples, mix thoroughly and set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1vnL6V4Iq_0/TonbhujeVhI/AAAAAAAAALw/cYqE4sYSiL0/s1600/IMG00404-20110906-1044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-1vnL6V4Iq_0/TonbhujeVhI/AAAAAAAAALw/cYqE4sYSiL0/s320/IMG00404-20110906-1044.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--Tosac-0tzs/TonbwFRdP7I/AAAAAAAAAL0/jbzigSd3BHA/s1600/IMG00406-20110906-1053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/--Tosac-0tzs/TonbwFRdP7I/AAAAAAAAAL0/jbzigSd3BHA/s320/IMG00406-20110906-1053.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">In another bowl combine the flour, salt and sugar for the pastry. With a pastry cutter (or using to fork in a scissor fashion) cut in the shortening until the mixture resembles coarse crumbs. Add a tablespoon at a time of ice water and stir until the mixture leaves the side of the bowl. Shape the pastry into a ball. Cut in half. Spread some flour on a clean surface and place the 1/2 potion of pastry in the middle. Roll out the pastry so that it fits into a 9-inch pie pan. Spoon the apples into the pastry. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-I8ADLLN_GSA/ToncNV1PL8I/AAAAAAAAAL4/Xr7cTcvJkD0/s1600/IMG00405-20110906-1045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-I8ADLLN_GSA/ToncNV1PL8I/AAAAAAAAAL4/Xr7cTcvJkD0/s320/IMG00405-20110906-1045.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">In a small bowl combine all the ingredients for the topping and spread it over the apples. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-J_Gh-1IzMK4/ToncktJgGHI/AAAAAAAAAL8/BN01MsJlLpE/s1600/IMG00410-20110906-1104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-J_Gh-1IzMK4/ToncktJgGHI/AAAAAAAAAL8/BN01MsJlLpE/s320/IMG00410-20110906-1104.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ov096AbY-vs/ToncvHwricI/AAAAAAAAAMA/ypudDeWGHEU/s1600/IMG00411-20110906-1105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ov096AbY-vs/ToncvHwricI/AAAAAAAAAMA/ypudDeWGHEU/s320/IMG00411-20110906-1105.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Place the second piece of dough (that you've already rolled out) on top and pinch the edges closed. Take a fork and pierce the top of the pie all around. Using the beaten egg- brush on top for a beautiful golden crust. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OAZ3V7xLOfI/TondBa5nqmI/AAAAAAAAAME/ecYEsW_bjbc/s1600/IMG00414-20110906-1110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-OAZ3V7xLOfI/TondBa5nqmI/AAAAAAAAAME/ecYEsW_bjbc/s320/IMG00414-20110906-1110.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9u4ZmzWP-ow/TondN5qAfGI/AAAAAAAAAMI/jOl9BS8ZTjo/s1600/IMG00418-20110906-1328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-9u4ZmzWP-ow/TondN5qAfGI/AAAAAAAAAMI/jOl9BS8ZTjo/s320/IMG00418-20110906-1328.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Bake for about one hour. Serve warm with some vanilla ice cream, or a dollop of cream. Savor bite after delicious bite. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TNeZYKA7DnA/TondbyOak-I/AAAAAAAAAMM/PQgN-3V_9dA/s1600/IMG00421-20110906-1339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-TNeZYKA7DnA/TondbyOak-I/AAAAAAAAAMM/PQgN-3V_9dA/s320/IMG00421-20110906-1339.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div></div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-35939607459637741032011-09-08T12:28:00.000-07:002011-09-08T12:28:40.609-07:00Crepe ExpectationsThere's nothing I love more than a good crepe. I've tasted my share of bad crepes and what a letdown because crepes are so easy to make. Any Eastern European girl worth her weight in gold knows how to make a crepe. I learned at my mother's elbow, watching her diligently whisking the flour into the batter, seeing her with a flick of her wrist pour said batter into a circular pattern, coating the pan evenly. It seemed that there was an art to making the perfect crepe, and I was determined to figure it out. I've since figured it out, and this weekend I decided to make some scrumptious crepes. You can make them savory, you can make them sweet- everyone has their own method. I make mine Yugo-style.<br />
<br />
<u>Crepes</u><br />
<i>serves 5-6</i><br />
4 eggs<br />
1/2c sugar<br />
~2 1/2c flour<br />
3c milk, divided<br />
oil for pan<br />
<br />
In a medium sized bowl crack all 4 eggs. Add 1 cup of milk and whisk.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-64UcyLKI37A/TmkVxX_3-aI/AAAAAAAAAKo/K3cLf8NxwFA/s1600/IMG00423-20110908-0830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-64UcyLKI37A/TmkVxX_3-aI/AAAAAAAAAKo/K3cLf8NxwFA/s320/IMG00423-20110908-0830.jpg" width="320" /></a></div>Add the sugar and whisk again to mix evenly. Here comes the eyeball part- I usually add about 2-3 cups flour. You just have to eyeball it. Add flour and mix.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-79LvAxGSDD8/TmkV-j-F4uI/AAAAAAAAAKs/oXcHsoIbCXs/s1600/IMG00424-20110908-0833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-79LvAxGSDD8/TmkV-j-F4uI/AAAAAAAAAKs/oXcHsoIbCXs/s320/IMG00424-20110908-0833.jpg" width="320" /></a></div>You want to make sure there are no lumps, or you'll have some lumpy crepes. Add the remaining 2 cups of milk and mix again. The batter should be smooth.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QuDd4iHXJP0/TmkWHBusu3I/AAAAAAAAAKw/7wY41YZFKXs/s1600/IMG00425-20110908-0835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-QuDd4iHXJP0/TmkWHBusu3I/AAAAAAAAAKw/7wY41YZFKXs/s320/IMG00425-20110908-0835.jpg" width="320" /></a></div>Using a saute pan, add about 1/4t of oil to pan. Heat should be medium-high.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eDk0bI6Cn4I/TmkWRrerXMI/AAAAAAAAAK0/3KLHNEhWozQ/s1600/IMG00426-20110908-0840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-eDk0bI6Cn4I/TmkWRrerXMI/AAAAAAAAAK0/3KLHNEhWozQ/s320/IMG00426-20110908-0840.jpg" width="320" /></a></div>If you see the crepes getting too brown, you can adjust the heat accordingly. Add a ladle-full of batter to pan and swirl pan around. You want to evenly coat the bottom of the pan. You do this by moving the pan in a circular motion, not too fast, not too slow (here is where experience comes to play- don't worry, you'll get the hang of it.)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Psewb7bQduQ/TmkWcF9ld4I/AAAAAAAAAK4/P7U1c8KRCzw/s1600/IMG00427-20110908-0841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Psewb7bQduQ/TmkWcF9ld4I/AAAAAAAAAK4/P7U1c8KRCzw/s320/IMG00427-20110908-0841.jpg" width="320" /></a></div>Using a spatula lift around the edges when you're ready to turn, about 40 seconds. Flip to the other side and allow to cook for about 30 seconds more.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-22yJCBRgFVs/TmkWnIehkYI/AAAAAAAAAK8/m7vh7nkePCg/s1600/IMG00428-20110908-0842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-22yJCBRgFVs/TmkWnIehkYI/AAAAAAAAAK8/m7vh7nkePCg/s320/IMG00428-20110908-0842.jpg" width="320" /></a></div>Remove crepe to a plate, and do the same for the remaining batter. Enjoy crepes with:<br />
<br />
aunt Jemima (my fav)<br />
nutella<br />
jam/jelly<br />
any fruit<br />
honey<br />
chopped nuts with vanilla sugar<br />
sugar (my bro likes this)<br />
cinnamon (my other bro adds this to the mixture)<br />
yes, both of my brothers can make this :)<br />
<br />
YUM! Great for when you have guests over and you need to make something quick, and equally as great for when you want to make a treat for your significant other or family.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-c0l3z8svj3U/TmkWxhGlj0I/AAAAAAAAALA/02Y0NgxIzqE/s1600/IMG00429-20110908-0850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-c0l3z8svj3U/TmkWxhGlj0I/AAAAAAAAALA/02Y0NgxIzqE/s320/IMG00429-20110908-0850.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_32ZIK-j4Mg/TmkW63oFIdI/AAAAAAAAALE/A32kBmovB5I/s1600/IMG00432-20110908-0855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-_32ZIK-j4Mg/TmkW63oFIdI/AAAAAAAAALE/A32kBmovB5I/s320/IMG00432-20110908-0855.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-59741241285963482472011-08-29T18:35:00.000-07:002011-08-29T18:35:04.403-07:00Salmon & Brussels SproutsWe had ample time to prepare for Hurricane Irene this past weekend, and while some of my fellow supermarket shoppers were stocking up on essentials like bread, many, I saw, were going for the non-perishables. Like <a href="http://www.snopes.com/food/ingredient/twinkies.asp">twinkies</a>. In the past I may have gone that route (see: Blackout of 2010) but this time, I decided I'd shop for "good" food. Most of our freezer items could be thrown on the bbq, but I thought since the city had so much time to prepare, we probably wouldn't lose power. We didn't. (2 days later, no rain, wind or natural disaster, and we have no power) But I digress. So I decided to make a super healthy and very tasty baked salmon with a side of roasted brussels sprouts. Delicious, low-cal and will keep you full. Enjoy!<br />
<div><br />
</div><div><u>Baked Salmon a la moi</u></div><div><i>serves 4</i></div><div>4 salmon filets</div><div>1/2c olive oil</div><div>1/4c soy sauce</div><div>1/4c <a href="http://www.theromanbee.com/">honey</a></div><div>1t red pepper flakes</div><div>1T onion powder</div><div>1T parsley flakes</div><div>1T garlic powder</div><div>1T vegeta (this is a wonder spice, sold in every supermarket, used in many Eastern European households)<br />
<br />
</div><div>Place salmon in a large ziploc bag and pour all ingredients in. Zip shut. Marinate for at least 30 minutes, or overnight.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-txBg3tWQyYk/Tlw6iGbsoAI/AAAAAAAAAKI/y0VCFnyd-7w/s1600/IMG_1729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-txBg3tWQyYk/Tlw6iGbsoAI/AAAAAAAAAKI/y0VCFnyd-7w/s200/IMG_1729.JPG" width="200" /></a></div>If marinating longer, turn bag every hour so that marinade moves around and coats the salmon well. Remove from ziploc bag and place in baking dish.*<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9iNJs_Ritlo/Tlw6-uH5vBI/AAAAAAAAAKM/jO9vlp0RED0/s1600/IMG_1730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-9iNJs_Ritlo/Tlw6-uH5vBI/AAAAAAAAAKM/jO9vlp0RED0/s200/IMG_1730.JPG" width="200" /></a></div>Bake covered with aluminum foil for 20 minutes at 375 degrees.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_YtHBASRPug/Tlw7Uy4ySoI/AAAAAAAAAKQ/bFb062UQ8rw/s1600/IMG_1732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-_YtHBASRPug/Tlw7Uy4ySoI/AAAAAAAAAKQ/bFb062UQ8rw/s200/IMG_1732.JPG" width="200" /></a></div>Remove foil and bake an additional 30 minutes. Enjoy with a glass of pinot grigio and whatever vegetable you prefer.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0_cPSu5wX08/Tlw8UKkJaxI/AAAAAAAAAKY/NOL_7Z0a8d0/s1600/IMG_1739.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-0_cPSu5wX08/Tlw8UKkJaxI/AAAAAAAAAKY/NOL_7Z0a8d0/s200/IMG_1739.JPG" width="200" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://2.bp.blogspot.com/-0ig9Wf3Q1LA/Tlw72My8xKI/AAAAAAAAAKU/6D6NuEDolGA/s1600/IMG_1738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-0ig9Wf3Q1LA/Tlw72My8xKI/AAAAAAAAAKU/6D6NuEDolGA/s200/IMG_1738.JPG" width="200" /></a></div><br />
</div><div><br />
</div><div>*you can pour marinade over salmon like I did in this picture, and it creates a nice brown color on the salmon. </div><div><br />
</div><div><u><br />
</u><br />
<u><br />
</u><br />
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</u><br />
<u>Roasted Brussels Sprouts</u><br />
<i>serves 4</i></div><div>1 lb. brussels sprouts, frozen</div><div>~2T olive oil (enough to coat)</div><div>1t kosher salt<br />
1t freshly ground black pepper<br />
<br />
Make sure brussels sprouts are thawed out. Place in a baking dish or sheet pan. Coat with olive oil and s&p. Roast at 400 degrees for 30 minutes, taking care to mix half-way through so that all sprouts get nice and roasted. Once out of the oven, sprinkle with some extra kosher salt if you'd enjoy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5PWcLNrBP1I/Tlw9NLg1Y2I/AAAAAAAAAKc/cquqh1rCCUk/s1600/IMG_1731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-5PWcLNrBP1I/Tlw9NLg1Y2I/AAAAAAAAAKc/cquqh1rCCUk/s200/IMG_1731.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Qs0_GfkXPt8/Tlw9oboSNOI/AAAAAAAAAKg/DwsMmPm-8IU/s1600/IMG_1737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Qs0_GfkXPt8/Tlw9oboSNOI/AAAAAAAAAKg/DwsMmPm-8IU/s200/IMG_1737.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bHQT0iHWybQ/Tlw-AvcMWaI/AAAAAAAAAKk/gtK77f3lcyc/s1600/IMG_1740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-bHQT0iHWybQ/Tlw-AvcMWaI/AAAAAAAAAKk/gtK77f3lcyc/s320/IMG_1740.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-74179286820440430402011-08-24T19:15:00.000-07:002011-08-24T19:15:09.022-07:00Faux fried chickenEver have days when you feel like this:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IzybEgu80k8/TlWpr5UbuZI/AAAAAAAAAJw/v_3CYD8Zr4Q/s1600/IMG00375-20110821-0724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-IzybEgu80k8/TlWpr5UbuZI/AAAAAAAAAJw/v_3CYD8Zr4Q/s320/IMG00375-20110821-0724.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Yes- lazy. Have not exercised. Need to make dinner, and in the mood for something bad, but you feel guilty. That was me today. So I decided to make me some fried chicken. Well, faux fried chicken a.k.a. chicken that's been rolled in corn flakes to mimic the crunch of fried chicken, then baked. This chicken is so good that it really made me think I was eating a piece of fried chicken. It'll make you think that too. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Faux fried chicken</u></div><div class="separator" style="clear: both; text-align: left;">1 whole chicken, in pieces (I bought a 5lb. chicken that had already been cut, because cutting up a chicken is laborious, not to mention yucky!</div><div class="separator" style="clear: both; text-align: left;">kosher salt</div><div class="separator" style="clear: both; text-align: left;">freshly ground pepper (I always use this)</div><div class="separator" style="clear: both; text-align: left;">flour- I used about 1- 1 1/2c</div><div class="separator" style="clear: both; text-align: left;">1 1/2t red pepper flakes</div><div class="separator" style="clear: both; text-align: left;">1t parsley flakes </div><div class="separator" style="clear: both; text-align: left;">1-2tbl ground dried mustard</div><div class="separator" style="clear: both; text-align: left;">1/2c buttermilk</div><div class="separator" style="clear: both; text-align: left;">1 box corn flakes, 12 oz.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To start-off: Wash chicken and dry. Season with salt and pepper. Set aside. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Th6kuPiyBHI/TlWt4oyG7fI/AAAAAAAAAJ0/JIGfK_0IPdw/s1600/IMG00377-20110822-1350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Th6kuPiyBHI/TlWt4oyG7fI/AAAAAAAAAJ0/JIGfK_0IPdw/s200/IMG00377-20110822-1350.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 425 degrees. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place corn flakes in a large ziploc bag. Using your hands, or elbows, or a rolling pin, crush. Pour crushed flakes onto a flat dish. Set aside.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-10MdfwEnovg/TlWuUy2TtSI/AAAAAAAAAJ4/czwX90IruIQ/s1600/IMG00383-20110822-1514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-10MdfwEnovg/TlWuUy2TtSI/AAAAAAAAAJ4/czwX90IruIQ/s320/IMG00383-20110822-1514.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">In a wide bowl, pour buttermilk, mustard, red pepper flakes, and parsley flakes. Mix. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-m1EexbV4kxw/TlWunUCS-ZI/AAAAAAAAAJ8/o-EtAMJbfIc/s1600/IMG00384-20110822-1516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-m1EexbV4kxw/TlWunUCS-ZI/AAAAAAAAAJ8/o-EtAMJbfIc/s320/IMG00384-20110822-1516.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">In a large bowl, pour flour. Dredge chicken pieces in flour and shake off any excess. Take each individual piece of chicken and dip in the buttermilk bath. Make sure the chicken is thoroughly soaked. Then roll the chicken in the cornflakes. Cover entirely. Place the chicken in the roasting pan. Cover with aluminum foil and bake for 20 minutes at 425 degrees. Remove foil and lower the heat to 375 and cook for another 30 minutes. If you cut open a piece of chicken and it's white inside, it's done. This produced 6-8 servings. It was finger lickin' good. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RjbDRpszvk0/TlWuy3M1l0I/AAAAAAAAAKA/B4WAnnwjweE/s1600/IMG00386-20110822-1522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-RjbDRpszvk0/TlWuy3M1l0I/AAAAAAAAAKA/B4WAnnwjweE/s320/IMG00386-20110822-1522.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EGXoqxxw-Gk/TlWvBtiuFEI/AAAAAAAAAKE/mjQaZ7xYA3c/s1600/IMG00387-20110822-1537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-EGXoqxxw-Gk/TlWvBtiuFEI/AAAAAAAAAKE/mjQaZ7xYA3c/s320/IMG00387-20110822-1537.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-66728173931882918852011-08-16T18:31:00.000-07:002011-08-16T18:31:16.243-07:00Persian cookingWhen trying to learn a new language, it's important to get immersed in the culture as much as you can. What better way to do so than my favorite way- cooking. My Farsi is coming along slowly but surely, and it definitely helps that I have a great Persian teacher. So we stopped studying for the day and I got a lesson on a basic staple of Persian cooking- rice. Rice, or Polow as it's known is something that every Iranian woman knows how to cook. Today I made "Zereshk Polow" or Rice with Barberries. I've never even heard of barberries <span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">(<b><a class="extiw" href="http://en.wiktionary.org/wiki/%D8%B2%D8%B1%D8%B4%DA%A9" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #3366bb; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" title="wikt:زرشک">زرشک</a></b>) </span>before, but they are similar to a cranberry- tart and a bit sour, and maybe a quarter smaller in size. Along with Zereshk Polow, we also made "Tahdig Sibzamini" which is Potato Tahdig. "Tahdig Sibzamini" literally means "Tah" (bottom) "dig" (pot) "sibzamini" (apple from the ground). So it's the apple from the ground in the bottom of the pot. ;) Tahdig is the crust of the rice, potato or pita that you make on the bottom of the pot/rice maker. It was actually simple to make and the taste...let's just say there was nothing leftover. <div><br />
</div><div><u>Zereshk Polow</u></div><div>4 cups basmati rice</div><div>2 tbl butter (salted), plus 1 tbl for zereshk</div><div>~ 2 tbl. fresh saffron, ground*</div><div>2t salt</div><div>canola oil</div><div>zereshk (1-2 cups)</div><div>2 tbl sugar</div><div class="separator" style="clear: both; text-align: auto;"><br />
</div><div>Place rice in a bowl and cover with water. Add the salt. Allow to soak for 30 mins to 1 hour. Meanwhile, fill a pot with water (about 1/2 the pot) and bring to a boil. After the hour is up, discard of the water that the rice is in and then add rice to the pot of boiling water. Add some salt again. Cover and let the rice cook for about 10 minutes. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-U4Yft6F-UwM/TksQffoBHjI/AAAAAAAAAJA/KyOc5G7rjKA/s1600/IMG_1519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-U4Yft6F-UwM/TksQffoBHjI/AAAAAAAAAJA/KyOc5G7rjKA/s200/IMG_1519.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YYcQuy30N0o/TksQCxG-DUI/AAAAAAAAAI8/Gj6ywctoGRE/s1600/IMG_1520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-YYcQuy30N0o/TksQCxG-DUI/AAAAAAAAAI8/Gj6ywctoGRE/s200/IMG_1520.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;">After 10 minutes, remove the cover and using a large wooden spoon move the rice from the bottom up to the top. Do this several times. Do not stir (don't manhandle the rice!) Place a colander in the sink, and drain the rice. Here you have "Polow"- rice that's made to be enjoyed with meat or a stew. </div><div><br />
</div><div>*We ground up some saffron (~2tbl) and added an ice cube to the plate it was on. Many Iranians use some warm water, but I have it on good authority that the ice cube is the more modern way to go. :) Either way, it gives the saffron a beautiful intense red color and that melted water/saffron mixture is what you will add to the potatoes (or even to some of the rice) to give it a nice light red color. </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="http://4.bp.blogspot.com/-8iFSOIiwnko/TksRpY_8jYI/AAAAAAAAAJE/nj30lQEB35o/s1600/IMG_1521.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-8iFSOIiwnko/TksRpY_8jYI/AAAAAAAAAJE/nj30lQEB35o/s200/IMG_1521.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">saffron grinder<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wKc6Z5BRhVI/TksR3qRosaI/AAAAAAAAAJI/I1Obt4jWslE/s1600/IMG_1523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-wKc6Z5BRhVI/TksR3qRosaI/AAAAAAAAAJI/I1Obt4jWslE/s200/IMG_1523.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3qA_ctxKK8I/TksSHkVhiwI/AAAAAAAAAJM/oPLYTpZsEnE/s1600/IMG_1527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-3qA_ctxKK8I/TksSHkVhiwI/AAAAAAAAAJM/oPLYTpZsEnE/s200/IMG_1527.JPG" width="200" /></a></div><div><br />
</div><div>{If you are going on to make tahdig (and you <i>so</i> should) continue on with the potatoes. If not, continue to read with the zereshk.}</div><div><br />
</div><div>For the <u>tahdig</u> we used 2 red potatoes, washed and peeled. We sliced them in 1/4 inch rounds. In the same pot that you just drained the rice add some canola oil and then some saffron water. The color should be a nice red. Add the potatoes in a single layer, making sure to crowd them. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-j0LgoEmaNqU/TksSpbz154I/AAAAAAAAAJQ/SetsT64KX0A/s1600/IMG_1529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-j0LgoEmaNqU/TksSpbz154I/AAAAAAAAAJQ/SetsT64KX0A/s200/IMG_1529.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-X_jIstrdQcc/TksTuxFVMkI/AAAAAAAAAJY/t6QnDQ7jTJk/s1600/IMG_1532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-X_jIstrdQcc/TksTuxFVMkI/AAAAAAAAAJY/t6QnDQ7jTJk/s200/IMG_1532.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">Pour rice over and put the pot back on the stove. Add the 2tbl butter and about 4tbl or a good handful of warm water. Cover and adjust heat to medium high. Once you see a lot of steam coming through (or my friend's explanation "the pot is very, very hot" lower the heat. It's important to do this because regardless of whether or not you added potatoes, you do not want to burn anything on the bottom. We steamed for about 5 minutes before lowering the heat- almost to a simmer. We took the cover and wrapped it in a kitchen towel, then back on the pot it went. The rice should continue to simmer steam for about 30 minutes. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vpHyjXWh7B4/TksTUwg7sCI/AAAAAAAAAJU/xsXcYC8ZHcI/s1600/IMG_1534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-vpHyjXWh7B4/TksTUwg7sCI/AAAAAAAAAJU/xsXcYC8ZHcI/s200/IMG_1534.JPG" width="200" /></a></div><div>For the zereshk: Allow the zereshk to soak for about 2 minutes in cold water. We want to make sure it is clean and all sediment is removed. Drain. In a small sauce pan, add the remaining 1tbl of butter. Adjust heat to medium high. Add the sugar. The butter/sugar combo smells divine! Add your zereshk and saute for 2 minutes. Turn off the heat and cover. Let it rest. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6ifQeYYuSbI/TksUVuBtDTI/AAAAAAAAAJc/cIMDCbN4XYM/s1600/IMG_1535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-6ifQeYYuSbI/TksUVuBtDTI/AAAAAAAAAJc/cIMDCbN4XYM/s320/IMG_1535.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JS5n7pNf5A4/TksUm4bdACI/AAAAAAAAAJg/BFY05QWtYqI/s1600/IMG_1536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-JS5n7pNf5A4/TksUm4bdACI/AAAAAAAAAJg/BFY05QWtYqI/s200/IMG_1536.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AXTTban63Nw/TksU36eAFgI/AAAAAAAAAJk/oFHQ8MHsllI/s1600/IMG_1537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-AXTTban63Nw/TksU36eAFgI/AAAAAAAAAJk/oFHQ8MHsllI/s200/IMG_1537.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-o5mhjK2ls1I/TksVGG_ACSI/AAAAAAAAAJo/8bK_I4fTmkE/s1600/IMG_1539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-o5mhjK2ls1I/TksVGG_ACSI/AAAAAAAAAJo/8bK_I4fTmkE/s320/IMG_1539.JPG" width="320" /></a></div><div>When your rice is done, scoop out about a cup or so and add to your zereshk in the saucepan. Add ~1tbl. saffron water. Mix. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3nC5AnyPp8M/TksVwrOEW6I/AAAAAAAAAJs/5vYcLxn4_Qc/s1600/IMG_1543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-3nC5AnyPp8M/TksVwrOEW6I/AAAAAAAAAJs/5vYcLxn4_Qc/s320/IMG_1543.JPG" width="320" /></a></div><div>Arrange your rice, or polow, on a nice platter. Use the rice that has the zereshk in it and arrange on top of the bulk rice. You can make a nice design, like we did. Scoop out potatoes and arrange on a separate plate. Then, sit down and enjoy a nice Persian meal. Nooshe jaan! </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1i3T3qBtVfc/TksOz6i_qsI/AAAAAAAAAI0/GmLHYHzaILA/s1600/IMG_1545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-1i3T3qBtVfc/TksOz6i_qsI/AAAAAAAAAI0/GmLHYHzaILA/s320/IMG_1545.JPG" width="320" /></a></div><br />
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<tr><td class="tr-caption" style="text-align: center;">tahdig<br />
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</div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com3tag:blogger.com,1999:blog-2173329593307663771.post-4777005738041145042011-08-15T15:49:00.000-07:002011-08-15T15:49:58.609-07:00Upstate y'all!The weekend before last was spent in Upstate with the fam. I don't often go unless there is skiing involved, so it was a rare treat for me to spend some time enjoying nature and learning about the family's new side venture (still in the works, but <a href="http://www.theromanbee.com/">exciting</a>!) Of course we made a bbq while there, and we got to enjoy some fresh peaches that were picked at a local farm and were sweet and delicious. On the grill they went with some sugar sprinkled on top (I know- adding sweet to something sweet but the grill just emphasizes the sweetness and it brings back memories of years of Upstate trips, grilling)...some local corn on the cob went down on the grill next, and special thanks to J for suggesting a neat trick for enjoying summer corn (read further.) And no trip Upstate would be complete without a tour of the honey factory. If you know my family, you know my dad is an amateur honey cultivator- a "honeybee hobbyist" as we like to call him. We'll be launching a new business soon- check out our front page: <a href="http://www.theromanbee.com/">www.theromanbee.com</a>. It's fun and has been a major learning experience for everyone who has come across his path! But now, on to the food!<br />
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<u>Grilled ears of corn</u><br />
1 ear, washed, still in its silk, partially opened<br />
several pats of butter<br />
aluminum foil to wrap<br />
small amount of water<br />
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Very simple: place butter on top of corn, place corn in aluminum foil, sprinkle some water (to steam) and wrap in foil. Place on grill for ~20 minutes. So good!<br />
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We also grilled veggies and peaches. A simple, healthy and delicious meal.<br />
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</div><div class="separator" style="clear: both; text-align: center;">Some beautiful nature shots a la J:</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-L7W1gd89sxk/TkmgwKpFduI/AAAAAAAAAIk/cmhGkyu3WLc/s1600/IMG_1294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-L7W1gd89sxk/TkmgwKpFduI/AAAAAAAAAIk/cmhGkyu3WLc/s400/IMG_1294.JPG" width="400" /></a></div><br />
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<tr><td class="tr-caption" style="text-align: center;">Roman Bees!<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-7274963751357090182011-08-05T17:13:00.000-07:002011-08-05T17:13:16.032-07:00Stuffed Romaine Hearts<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I wanted to make a simple salad but all the chopping and dicing and leftover ricotta cheese (from the weekend) led to a monster-sized stuffed romaine heart leaf. It was delicious and crunchy and messy! Don't forget extra napkins. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><u>Stuffed Romaine Hearts</u></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">bag of romaine hearts (I used about 10 leaves) washed and arranged beautifully on a platter</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cucumber, peeled, seeded and diced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 red pepper, diced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 pint of grape tomatoes, halved</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">small amount of ricotta cheese, whole milk</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Arrange your romaine hearts on a platter. In the center of one heart, add the cucumber, then tomato. Using a small spoon, scoop out ricotta cheese and add to center. Top ricotta cheese with red pepper. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">dressing:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">If you're a purist you can simply splash this with some good olive oil and enjoy. Add some fresh lemon juice and you're golden. Any dressing will do. I'd usually do some kind of blue cheese dressing, but I wanted to use the remaining creamy Italian dressing that I had. It was definitely the right choice! Just drizzle on top of the finished product.<br />
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</div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-23102934091782313352011-08-02T21:33:00.000-07:002011-08-02T21:33:56.600-07:00Artichoke GratinataThis weekend I went to a restaurant that had the most fabulous roasted artichokes in their salad. I wanted to do something similar, and since I love all that is breadcrumb'd (I made that word up) I decided to pan roast and oven roast the artichoke. It is extremely easy to make and takes no time at all, so it's the perfect dish to make if you have guests.<br />
<br />
Ingredients:<br />
artichoke hearts (you can use jarred, frozen, canned) I used 2 (12oz) jars<br />
1/2c chicken broth<br />
1 garlic clove, minced<br />
1/2c bread crumbs<br />
1/3c freshly grated Parmesan cheese<br />
2T butter<br />
chopped fresh parsley<br />
dash of kosher salt<br />
couple grinds fresh pepper<br />
dash red pepper flakes<br />
olive oil to coat pan<br />
<br />
Preheat oven to 450 degrees.<br />
In a medium sized skillet, add the olive oil and heat over medium-high heat. Add garlic and cook for about a minute. Add the artichoke hearts, parsley, red pepper flakes, s&p and cook until the artichoke hearts are starting to brown at the edges. Add the chicken broth and lower the heat to simmer, about 3 minutes. Transfer the mixture to a baking dish.<br />
<br />
Melt the butter in the same skillet. In a small bowl mix the melted butter with the breadcrumbs and spread mixture on top of the artichokes. Top with Parmesan cheese and bake about 10 minutes. The end result is golden brown and it smells delectable.<br />
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</div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-34449882121106236022011-08-01T20:23:00.000-07:002011-08-01T20:23:14.709-07:00Some comfort food for the soulHow to turn a bad day into an awesome day? Cook for people who love and appreciate a simple meal. And who love to praise you, A LOT. On tonight's menu, spaghetti & meatballs. An artichoke gratinata (another name for artichoke with breadcrumbs on top) and a salad that turned into an appetizer.<br />
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<u>Spaghetti & Meatballs</u><br />
1 pound ground beef*<br />
1 pound ground pork*<br />
1/4c dry bread crumbs, Italian seasoning<br />
1c fresh white bread crumbs (I used my food processor and some 2-day old ciabatta bread)<br />
1/2c freshly grate Parmesan cheese<br />
2t kosher salt<br />
dash of nutmeg (if you don't have, you can leave this out)<br />
couple grinds of fresh pepper<br />
handful of chopped parsley<br />
1 large egg, beaten<br />
olive or vegetable oil<br />
<br />
*can substitute the meat with veal, turkey or some veggie substitute<br />
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For the sauce:<br />
1c chopped yellow onion (1 onion)<br />
2t minced garlic<br />
1/2c good red wine<br />
1 (28oz.) can crushed tomatoes<br />
1T chopped fresh parsley<br />
dash of kosher salt<br />
couple grinds of fresh pepper<br />
1T olive oil<br />
<br />
Don't forget the spaghetti!<br />
<br />
In a large bowl, combine ground meat, both bread crumbs, Parmesan cheese, parsley, s&p, nutmeg egg and 1/2c warm water. Combine using a fork. Using your hands, form 2-inch meatballs. This made about 40 meatballs.<br />
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Pour the oil into a large skillet. Heat the oil. In batches (do not crowd) place the meatballs and brown them on all sides ~8-10 minutes. Remove the meatballs to a plate or tray that is covered with a paper towel. Discard the oil and put the pan back on the burner. Now on to the sauce...<br />
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Add the oil you set aside for the sauce and turn on heat to medium high. Add the onions and cook about 5 minutes or more. Add the garlic and cook for another minute. Add the wine and turn up the heat to high. You want most of the liquid to evaporate. Stir in the tomatoes, parsley, s&p.<br />
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Add the meatballs back to the sauce and cover them. Allow them to simmer on the lowest heat for about 20 minutes (if you over cooked your meatballs, just let them simmer for less time.)<br />
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Serve in a nice bowl with spaghetti on bottom. Pour meatballs and sauce on top. Sprinkle with some leftover parsley and lean over and take a whiff. Good, right?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AXuexvFHABI/TjdDW799ElI/AAAAAAAAAHA/HX5tuY8_tno/s1600/IMG_1228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-AXuexvFHABI/TjdDW799ElI/AAAAAAAAAHA/HX5tuY8_tno/s200/IMG_1228.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-f0Iq1dR7Xng/TjdDupCgPyI/AAAAAAAAAHE/vtB4bv6S0EQ/s1600/IMG_1229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-f0Iq1dR7Xng/TjdDupCgPyI/AAAAAAAAAHE/vtB4bv6S0EQ/s200/IMG_1229.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XnkZCAhgjOs/TjdEH-hlQSI/AAAAAAAAAHI/r2M9lJ7cSf0/s1600/IMG_1231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-XnkZCAhgjOs/TjdEH-hlQSI/AAAAAAAAAHI/r2M9lJ7cSf0/s200/IMG_1231.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7sjOA8-TOLk/TjdElHBIr7I/AAAAAAAAAHM/2VVxZ6css9g/s1600/IMG_1235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-7sjOA8-TOLk/TjdElHBIr7I/AAAAAAAAAHM/2VVxZ6css9g/s200/IMG_1235.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fjOyjQ2Cce4/TjdE7yK-sAI/AAAAAAAAAHQ/1mt_w2sKaEQ/s1600/IMG_1240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-fjOyjQ2Cce4/TjdE7yK-sAI/AAAAAAAAAHQ/1mt_w2sKaEQ/s200/IMG_1240.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Tvg2ULBHEBk/TjdFR2L7UeI/AAAAAAAAAHU/MV2zl8YitJ0/s1600/IMG_1246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Tvg2ULBHEBk/TjdFR2L7UeI/AAAAAAAAAHU/MV2zl8YitJ0/s320/IMG_1246.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-21094106256194779382011-07-28T15:12:00.000-07:002011-07-28T15:15:51.741-07:00A salad here, a salad thereIt's the summer, it's hot, you barely make it home on time for the latest episode of "So You Think You Can Dance" so what do you do??? Nuke some leftovers. Radiation waves aside, this is an ideal way to make sure the family is fed, while you keep your sanity and the pots & pans stay under the kitchen counter, where they belong. However, this doesn't mean that you can't whip up a fast and fantastic tasting salad on the side of your meal. So, see? You ARE superwoman (or man). You made dinner tonight. Enjoy!<br />
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<u>Easy Peasy Potato Salad</u><br />
~3 lbs red potatoes, large diced<br />
chopped red onion, to taste<br />
chopped red pepper, to taste<br />
chopped green pepper, to taste<br />
green olives, chopped, to taste<br />
~7oz Hellmans real mayo<br />
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Throw potatoes in water and boil. The size of the potatoes matter because it affects how long it takes the heat to penetrate, so you want to jab at the potatoes with a fork every 15 minutes or so. Once you feel that they are soft enough, drain them and throw them right back into the pot. While potatoes are still hot, add all of your ingredients. Mix. Feel free to add some salt if you feel that it's not salty enough.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SKy_7x4Nejw/TjHcPZcB9II/AAAAAAAAAGs/3ZVOE8Bd9u8/s1600/IMG_1166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-SKy_7x4Nejw/TjHcPZcB9II/AAAAAAAAAGs/3ZVOE8Bd9u8/s200/IMG_1166.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fykXWnaOAdI/TjHctYcGg4I/AAAAAAAAAGw/wNur_yveEt4/s1600/IMG_1174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-fykXWnaOAdI/TjHctYcGg4I/AAAAAAAAAGw/wNur_yveEt4/s200/IMG_1174.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6s5Mpzr5Rn0/TjHdEPzl5jI/AAAAAAAAAG0/z9iZbjm3R5g/s1600/IMG_1175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-6s5Mpzr5Rn0/TjHdEPzl5jI/AAAAAAAAAG0/z9iZbjm3R5g/s200/IMG_1175.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;">*While I'm aware that many potato salads have egg in them, I am not a fan of the egg in food products. I follow an I-don't-see-it-so-it's-okay policy. If I see it in my Chinese food OR potato salad- I'm not a happy camper! But feel free to add a hard-boiled egg or two to this dish. If you're one of <i>those</i> people. :)</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Another one of my favorites that I have had a couple of times. It is light and delicious. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Cabbage Salad</u></div><div class="separator" style="clear: both; text-align: left;">cabbage, chopped & sliced</div><div class="separator" style="clear: both; text-align: left;">avocado, sliced</div><div class="separator" style="clear: both; text-align: left;">tomato, sliced</div><div class="separator" style="clear: both; text-align: left;">red pepper, sliced</div><div class="separator" style="clear: both; text-align: left;">1 clove garlic, shaved </div><div class="separator" style="clear: both; text-align: left;">lime juice, fresh (1-2 limes)</div><div class="separator" style="clear: both; text-align: left;">chopped cilantro, if you have it on hand</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add salad ingredients together and pour lime juice on top. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-C9U_IHAxs-c/TjHfiOKyEpI/AAAAAAAAAG8/FfkQAVsp8S8/s1600/IMG_1160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-C9U_IHAxs-c/TjHfiOKyEpI/AAAAAAAAAG8/FfkQAVsp8S8/s320/IMG_1160.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Major shout-out to Andrea, the newlywed, whom I hope tries out some of these recipes so that her man is happy. Thanks for reading my blog!Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-82878262419119514862011-07-26T16:45:00.000-07:002011-07-27T15:38:16.753-07:00Acosta's arroz con gandules (rice with pigeon peas)I think everyone can tell by now that I like to eat. I enjoy lingering over dinner and some stimulating conversation...I enjoy cooking a meal with a loved one and most of all- I like getting the credit for it. ;)<br />
So, enjoy a little Puerto Rican cookery tonight. Trust me, it'll be worth the credit you get for it!<br />
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<u>Arroz con gandules</u> (a la my friend who was gracious enough to share her recipe with me...and you)<br />
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sofrito (about a fistful)<br />
1/4c canola or other vegetable oil<br />
1/2 can tomato paste (~3 oz)<br />
1/2 can tomato sauce (~7.5oz)<br />
1/2t onion powder<br />
1T garlic powder<br />
2t ground cumin<br />
1t adobo<br />
3/4t sea salt<br />
3/4t dried oregano leaves*<br />
1/2t ground oregano<br />
15oz can green pigeon peas<br />
4c extra long grain white rice<br />
crushed red pepper (optional)<br />
3c water<br />
*just add more ground oregano if you don't have dried oregano leaves<br />
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Add oil to medium or large sized sauce pan. Add sofrito and stir at medium-hi heat. Add tomato paste and tomato sauce and stir well. Toss in cumin, adobo, onion and garlic powders, salt, oregano and pigeon peas. Stir in the cups of uncooked rice and then add the water. Raise heat to high and allow water to boil. You want to make sure a lot of the water evaporates before we cover this. Continue to boil, maybe 20 minutes. If you have a bunch of cilantro leftover from your freshly made sofrito, now is the time to throw it in. Once you notice much of the water has evaporated cover with aluminum foil and saucepan cover, lower heat and allow to simmer, another 20-30 minutes or so.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cCAF1gF02Ac/Ti9QGsLhfgI/AAAAAAAAAGg/XKBrPi8_zqU/s1600/IMG_1173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-cCAF1gF02Ac/Ti9QGsLhfgI/AAAAAAAAAGg/XKBrPi8_zqU/s200/IMG_1173.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Nn4GQh8XOa0/Ti9QgjPxoBI/AAAAAAAAAGk/HyOP3nWwWv4/s1600/IMG_1178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-Nn4GQh8XOa0/Ti9QgjPxoBI/AAAAAAAAAGk/HyOP3nWwWv4/s200/IMG_1178.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4exV1zvKykY/Ti9Q9cdOyJI/AAAAAAAAAGo/BIoIW-MMRZs/s1600/IMG_1194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-4exV1zvKykY/Ti9Q9cdOyJI/AAAAAAAAAGo/BIoIW-MMRZs/s200/IMG_1194.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><u>Homemade Sofrito</u><br />
bunch of cilantro<br />
red pepper, diced<br />
green pepper, diced<br />
onion, diced<br />
garlic, chopped<br />
olive oil<br />
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Add all ingredients to your blender (oil last) and pulse a couple of times. The more cilantro you add, the greener it will be (and taste!)<br />
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</div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-6977495794627787212011-07-26T16:23:00.000-07:002011-07-26T16:23:00.283-07:00WIDTW (or what I did this weekend)Sweet corn gelato!<br />
<br />
Please please please make this recipe. We didn't even wait to pour this mixture into the ice cream maker, but spoonful after spoonful made its way to our mouths...with many happy exclamations!<br />
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<a href="http://www.publicradio.org/columns/splendid-table/recipes/sweet-corn-gelato.html">Mario Batali's Sweet Corn gelato</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YiYON36sbvg/Ti9Kzzwl65I/AAAAAAAAAGE/OEIBAMXpXr0/s1600/IMG_1167.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-YiYON36sbvg/Ti9Kzzwl65I/AAAAAAAAAGE/OEIBAMXpXr0/s200/IMG_1167.JPG" width="200" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3EiKEn86-gM/Ti9MJsl-nFI/AAAAAAAAAGQ/pfARa4e4asM/s1600/103_7835.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-3EiKEn86-gM/Ti9MJsl-nFI/AAAAAAAAAGQ/pfARa4e4asM/s200/103_7835.JPG" width="200" /></a></div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-16697788116150740012011-07-25T12:00:00.000-07:002011-07-25T12:01:42.332-07:00Lamb Chops w/Herbed Butter & Cherry Shallot SauceI'm not gonna lie, I was never a huge fan of lamb. Maybe it's because when I think of lamb I think of cute, fuzzy little animals. I feel the same way about venison (deer). I can't wrap my brain around eating an animal that cute. But thanks to a class I took at ICE (The Institute of Culinary Education) that taught me how to properly prepare the meat, and some ways to make it very flavorful, I've enjoyed making it (and eating it!)<br />
<br />
<u>Herbed Butter</u><br />
1 stick butter, softened<br />
1t chopped rosemary<br />
1t chopped parsley<br />
1T minced shallots<br />
1/4t salt<br />
1/2t pepper<br />
<br />
In a small bowl combine all ingredients.<br />
Cut a piece of parchment paper into a long rectangle. Place the butter on the paper and roll into a tight cylinder. Twist the ends of the paper. Refrigerate until firm.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bbDK0mgIvuI/Ti26Y8rp0SI/AAAAAAAAAFw/FtL-lux6oe0/s1600/IMG_1136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-bbDK0mgIvuI/Ti26Y8rp0SI/AAAAAAAAAFw/FtL-lux6oe0/s320/IMG_1136.JPG" width="320" /></a></div><u>Sauteed Lamb Chops</u><br />
6 servings<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~12 lamb chops, fat removed from the ribs </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-T3KZf66-XtU/Ti266EovIpI/AAAAAAAAAF0/ODGjxAfCrdg/s1600/IMG_1116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-T3KZf66-XtU/Ti266EovIpI/AAAAAAAAAF0/ODGjxAfCrdg/s320/IMG_1116.JPG" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Season lamb chops with salt and pepper. Brush a large skillet or grill pan with canola or vegetable oil over high heat. Make sure the pan is very hot. Add the chops, making sure not to crowd them. Sear the chops on both sides, 2 minutes per side, then reduce the heat to medium and continue to cook to the desired degree of doneness (turn once.) Since this household likes their meat well done, it took about 10 minutes. Remove the lamb to a platter and place a coin-shaped piece of herbed butter and watch as it melts into the lamb. Enjoyable just like this!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-H4FKHRCGl2k/Ti27bLkvbOI/AAAAAAAAAF4/zyLU3iRm2gk/s1600/IMG_1132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-H4FKHRCGl2k/Ti27bLkvbOI/AAAAAAAAAF4/zyLU3iRm2gk/s320/IMG_1132.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eQ8rLV1518U/Ti279xDlB9I/AAAAAAAAAF8/o_7dXHY253k/s1600/IMG_1143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-eQ8rLV1518U/Ti279xDlB9I/AAAAAAAAAF8/o_7dXHY253k/s320/IMG_1143.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">But if you're like me and you want layer upon layer of flavor (meanwhile back at the ranch)--</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><u>Cherry-Shallot Sauce</u></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 shallots, thinly sliced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1c cherry preserves</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/3c pomegranate juice</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2T olive oil </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">salt & pepper</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In a medium saucepan over high heat add the shallots and olive oil. Season with salt and pepper and cook until golden. Add the pomegranate juice and stir, mixing well. Add the cherry preserves and bring to a boil, then reduce heat and allow to simmer and cook until thick. Taste and feel free to add more salt according to your preference. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Pour some sauce all over your lamb chops and dig in. You'll thank me later. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JBbL4dJ7nUg/Ti28fgKNe_I/AAAAAAAAAGA/hSeY4aDSt2o/s1600/IMG_1145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-JBbL4dJ7nUg/Ti28fgKNe_I/AAAAAAAAAGA/hSeY4aDSt2o/s320/IMG_1145.JPG" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-64472083250180279792011-07-21T20:45:00.000-07:002011-07-21T20:45:36.247-07:00Spinach and Strawberry SaladI know the combo sounds weird but I'm on day 2 of this salad, and let me tell you something- it is divine! I never would have thought to pair the two, but for years I've been hearing about this salad, so I decided to mix the two and see how I feel post-consumption. Result? Well, like I said, it's day 2 and I want it again! Will probably make some tomorrow as well. The spinach has this nice peppery taste to it and the strawberries are so sweet. I also made a delicious dressing, that is the perfect mixture of sweetness and acidity. Try it out and let me know much you loved it.<br />
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Ingredients:<br />
1 package of baby spinach<br />
1 pint of strawberries, <a href="http://www.youtube.com/watch?v=E5zUygAfYRI">hulled</a> and quartered<br />
1/3c sliced almonds, toasted (I used almonds because that's what I had on hand, but feel free to use pecans, walnuts, any nut!)<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MucDq3yBaek/TijxGNeSVXI/AAAAAAAAAFk/bjrgcq9kX8E/s1600/IMG_1130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-MucDq3yBaek/TijxGNeSVXI/AAAAAAAAAFk/bjrgcq9kX8E/s320/IMG_1130.JPG" width="320" /></a></div><br />
for the dressing:<br />
2T white wine vinegar<br />
1/2 lemon, juiced<br />
1/4c sugar<br />
1T vegetable oil<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Q6CZ49MII4g/Tijwe1qMeEI/AAAAAAAAAFg/XjkK-GSQle4/s1600/IMG_1121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Q6CZ49MII4g/Tijwe1qMeEI/AAAAAAAAAFg/XjkK-GSQle4/s320/IMG_1121.JPG" width="320" /></a></div>Toss all salad ingredients together. In another bowl, whisk together white wine vinegar, lemon juice and sugar. Add oil slowly and <a href="http://www.youtube.com/user/lickthebeater#p/a/u/0/X_qI4lakL_E">whisk</a> rapidly. You can make this ahead and cover with plastic wrap and refrigerate.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TyESGePq4RE/Tijxi4SSWSI/AAAAAAAAAFo/axMcQ_YRv1A/s1600/IMG_1131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-TyESGePq4RE/Tijxi4SSWSI/AAAAAAAAAFo/axMcQ_YRv1A/s320/IMG_1131.JPG" width="320" /></a></div>Bon appetit!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-c8LKFAkUZaQ/Tijx2iIT9fI/AAAAAAAAAFs/DI2C6IwkVJ0/s1600/IMG_1139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-c8LKFAkUZaQ/Tijx2iIT9fI/AAAAAAAAAFs/DI2C6IwkVJ0/s320/IMG_1139.JPG" width="320" /></a></div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-31821051625826646762011-07-20T18:17:00.000-07:002011-07-20T18:19:42.311-07:00Ah Dessert...There are many times when I think I'm actually superwoman. I can work, cook, clean, work some more, answer everyone's questions, and smile throughout. All in one day. I'm so happy when I've actually accomplished everything on my list, but man, am I bone tired! We decided to invite my grandparents over for dinner since that hasn't happened in a while, and while we're at it, my brother and sister-in-law who were both leaving for Europe tonight (they are somewhere in the sky right now, hopefully wearing their seat belts!!!)...I made a lovely meal, and 59 plates, bowls, and serving platters later, am blogging about it. Because it was an awesome meal. And if you're looking for something to cook over the weekend, look no further. But because I'm tired (read: lazy) I'm only going to post the dessert I made tonight. The rest will be up (hopefully) tomorrow and Friday.<br />
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On tonight's menu: lamb chops with herbed butter (thanks ICE) with a cherry shallot sauce. Baked garlic fries. Gratineed tomatoes. Spinach and strawberry salad. Add lovely, decadent peaches with a delicious yogurt sauce and you'll need to loosen that belt. Relatively healthy but tastes like a glass of peach iced tea on a hot day in the South. Enjoy!<br />
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<u>Baked peaches with vanilla-yogurt sauce</u><br />
4 firm, ripe peaches, halved & pitted<br />
1T vanilla extract (if you have a vanilla bean, great! use the seeds and reduce amount of vanilla extract to 1/2t)<br />
5T dark brown sugar, divided<br />
1c plain greek yogurt, 2% or full fat (I used the 2% but sometimes you just want to cheat)<br />
a dash of salt: sea salt<br />
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Preheat oven at 350 degrees.<br />
In a medium bowl mix together: 1/2 of the vanilla extract, yogurt, 2T brown sugar and dash of salt. Refrigerate until use.<br />
In another bowl mix together remaining vanilla extract and remaining brown sugar. Stir. Add peaches to lightly coat. reserve sugar mixture for later use.<br />
Line a baking sheet with parchment paper and place peaches, cut side down on baking sheet. Bake for 10 minutes. Remove, turn over and drizzle cavities with the remaining sugar. Bake for another 10 minutes, or until they are tender. Remove from baking sheet and top with yogurt and remaining juices.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-da6o5iJ6QnU/Tid9jI2VN6I/AAAAAAAAAFU/oacnPTFS98U/s1600/IMG_1147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-da6o5iJ6QnU/Tid9jI2VN6I/AAAAAAAAAFU/oacnPTFS98U/s320/IMG_1147.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BVAklhy76Qs/Tid98u4sCRI/AAAAAAAAAFY/ldWgY9DYYiw/s1600/IMG_1149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-BVAklhy76Qs/Tid98u4sCRI/AAAAAAAAAFY/ldWgY9DYYiw/s320/IMG_1149.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-17762513605840619762011-07-18T16:46:00.000-07:002011-07-18T16:46:51.062-07:00Congrats to the winner...Of the "follower" contest. MANY of you signed on to receive emails whenever I post something new, so thank you so much for that, but the contest only applied to those "following" the blog (see middle right hand corner for example). I'd like to thank you all for spending even a minute of your time to view something I've been wanting to do for a long time! And something I enjoy immensely! So without further ado (horns blowing, confetti in the air) congratulations Michael W! Will be mailing out your $50 Amazon gift card today!Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-35361011276811808612011-07-18T08:09:00.000-07:002011-07-18T08:10:02.912-07:00Save a little todayFollowing in the footsteps of living social and groupon, take a look at Saveology! Today's deal of the day (which I will take advantage of, because I love Dunkin Donuts iced tea):<br />
<br />
<a href="https://www.saveology.com/deals/national/dunkin-donuts">Dunkin Donuts coupon</a><br />
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And stay tuned, I will announce the winner of the $50 amazon gift card later on today!Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0tag:blogger.com,1999:blog-2173329593307663771.post-2579100926926808572011-07-11T18:09:00.001-07:002011-07-11T18:09:55.290-07:00Follow Lickthebeater<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;"> "Join this site" as a "follower" to follow my food blog and be automatically entered to win a $50 gift card from amazon.com. Winner will be chosen on July 18th. Thanks for your support.</span>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com2tag:blogger.com,1999:blog-2173329593307663771.post-17858181119639825732011-07-11T17:02:00.000-07:002011-07-11T17:02:00.553-07:00A Greek FeastI love Mediterranean food. It's crazy how much I enjoy fish now because when I was younger I definitely was not a fan. I didn't even have seafood until I was 16! My favorite meal: branzino with lemon potatoes and a greek salad. They serve this meal at my favorite restaurant: <a href="http://www.tavernakyclades.com/">Taverna Kyclades</a>. I could eat here every day. No, really. Every one of my friends will let you know that if we make plans to go out to dinner, and you let me choose the place--- it will be: kick the ladies (inside joke). I attempted to make the meal myself, or my interpretation/variation of these 3 dishes. I so hope you make them at home because this was simply DELICIOUS. <div><br />
</div><div>I started out with the lemon potatoes because these take about an hour in the oven. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LuH1ZjtMlkA/ThuFw6A19KI/AAAAAAAAAEw/BVJEYg5TZ4g/s1600/IMG_1045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-LuH1ZjtMlkA/ThuFw6A19KI/AAAAAAAAAEw/BVJEYg5TZ4g/s320/IMG_1045.JPG" width="320" /></a></div><div><u>Ingredient List:</u> </div><div>1c water</div><div>1/3 c olive oil</div><div>2 cloves garlic, minced</div><div>1/4 c fresh lemon juice</div><div>1 t. dried thyme</div><div>1 t. dried rosemary</div><div>2 cubes chicken bouillon</div><div>black pepper</div><div>6 potatoes, peeled & quartered (or sliced)</div><div><br />
</div><div>Preheat oven to 350 degrees. Add all of the ingredients above, minus the potatoes into a bowl and mix. Put to the side. Peel and quarter potatoes and arrange them evenly in the bottom of a medium sized baking dish. Pour the olive oil mixture over potatoes. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pJT6XHPeSwI/ThuGOCAqaiI/AAAAAAAAAE0/46V2yzbbDrI/s1600/IMG_1047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-pJT6XHPeSwI/ThuGOCAqaiI/AAAAAAAAAE0/46V2yzbbDrI/s320/IMG_1047.JPG" width="320" /></a></div><div>Cover with aluminum foil and bake for 1 hour, turning occasionally. You can remove the foil the last 10 minutes of cooking time. Yield: 4 servings. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NMMTLmMva6Q/ThuGpGULoLI/AAAAAAAAAE4/m7ryF3Zb-74/s1600/IMG_1063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-NMMTLmMva6Q/ThuGpGULoLI/AAAAAAAAAE4/m7ryF3Zb-74/s320/IMG_1063.JPG" width="320" /></a></div><div>While the potatoes are in the oven, prepare your branzino. Branzino is a European sea bass. It's a white fish that is low in fat but high in taste. </div><div><br />
</div><div><u>Ingredient List:</u></div><div>4- 1lb. whole branzino, scaled & gutted, heads & tails removed</div><div>4 thyme sprigs</div><div>4 bay leaves</div><div>2 lemons, 1 thinly sliced & 1 cut in wedges</div><div>1 T. extra virgin olive oil</div><div>salt and pepper</div><div>finely chopped parsley, for serving</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Cb8Hnvfh89s/ThuIplXwLRI/AAAAAAAAAE8/4B7Z8oNUkvI/s1600/IMG_1049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Cb8Hnvfh89s/ThuIplXwLRI/AAAAAAAAAE8/4B7Z8oNUkvI/s320/IMG_1049.JPG" width="320" /></a></div><div>Light a grill or preheat a grill pan. Season fish cavities with salt and pepper. Stuff each cavity with a thyme sprig and a bay leaf and 2 lemon slices. Rub the outside of the fish with olive oil and season with salt & pepper. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-I133ES4KflI/ThuJIJdsAHI/AAAAAAAAAFA/VeJCmXnEL0I/s1600/IMG_1050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-I133ES4KflI/ThuJIJdsAHI/AAAAAAAAAFA/VeJCmXnEL0I/s320/IMG_1050.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-k56g7F019UQ/ThuJf7mmElI/AAAAAAAAAFE/S8ojyqUA1eQ/s1600/IMG_1051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-k56g7F019UQ/ThuJf7mmElI/AAAAAAAAAFE/S8ojyqUA1eQ/s320/IMG_1051.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Grill the branzino over high heat, turning once, until browned and crisp and just cooked thru (about 7 minutes on each side). </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SoB5vslioug/ThuKC8SijLI/AAAAAAAAAFI/afTK_0xdJg4/s1600/IMG_1054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-SoB5vslioug/ThuKC8SijLI/AAAAAAAAAFI/afTK_0xdJg4/s320/IMG_1054.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Sprinkle some parsley on top and serve immediately. Yield: 4 servings. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GxeN0peKH6c/ThuKfZ3vnSI/AAAAAAAAAFM/WlDJxypApAM/s1600/IMG_1061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-GxeN0peKH6c/ThuKfZ3vnSI/AAAAAAAAAFM/WlDJxypApAM/s320/IMG_1061.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">While the fish is on the grill, start preparing your Greek salad.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Ingredient List:</u></div><div class="separator" style="clear: both; text-align: left;">1 head romaine lettuce (not typically in Greek salad, but Taverna usually adds it, and I so enjoy it)</div><div class="separator" style="clear: both; text-align: left;">1-2 tomatoes, heirloom or any large red tomato, wedges</div><div class="separator" style="clear: both; text-align: left;">1 cucumber, peeled, halved lengthwise, seeded and sliced crosswise</div><div class="separator" style="clear: both; text-align: left;">1/2 c pitted kalamata olives</div><div class="separator" style="clear: both; text-align: left;">1/2 small red onion, very thinly sliced</div><div class="separator" style="clear: both; text-align: left;">feta cheese (however much you like; in this household, more feta, mo' betta ;)</div><div class="separator" style="clear: both; text-align: left;">1 T chopped fresh parsley</div><div class="separator" style="clear: both; text-align: left;">3T red wine vinegar</div><div class="separator" style="clear: both; text-align: left;">1/2 c extra virgin olive oil</div><div class="separator" style="clear: both; text-align: left;">*usually, Greek salads have green peppers (pepperocini) in them; but I couldn't find any, so I omitted them. Feel free to subtract what you don't like/don't have!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Begin making the dressing first. Add red wine vinegar in bowl along with the parsley. Slowly add the olive oil in thin streams while whisking, thus <a href="http://www.youtube.com/watch?v=X_qI4lakL_E">emulsifying</a> the dressing. Set aside. Begin assembling salad. Add dressing and sprinkle the chopped parsley on top. Try not to drool and resist eating the whole thing. I barely did. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1CcJ6wnbYx0/ThuNSfikJVI/AAAAAAAAAFQ/Vj-arBqyorY/s1600/IMG_1060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-1CcJ6wnbYx0/ThuNSfikJVI/AAAAAAAAAFQ/Vj-arBqyorY/s320/IMG_1060.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What did we have for dessert you ask? I had a lot of blackberries, strawberries and blueberries in my fridge, and I knew we wouldn't eat them all, and was reluctant to throw them out, so I used the strawberry sorbet recipe and made multi-berry sorbet! It was refreshing after this meal. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What do you think?</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Adryhttp://www.blogger.com/profile/16485588781091842868noreply@blogger.com0