tag:blogger.com,1999:blog-41140854548719889102024-03-12T17:17:10.865-07:00Red Hair ExtraordinaireFood & DesignEmilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-4114085454871988910.post-59632382557655197072011-11-09T10:46:00.000-08:002011-11-16T11:20:15.112-08:00Chocolate Boozy Cake Love: Holiday Throwdown Part 2<div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:arial;font-size:100%;" >Aren't you special...</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikvf9VlER8ATXVZhZiq57hMgrFfdXZg1BCDu1h-ox3eAVl7Lk6XjJbCuY8GE3TBgKReF7rhSaN43PcbNYiroMdkECKDfulfwjpqIPusFFhKYpK4cwPOkqoOwv88pZ7eIWnJx_rBP0XjY/s1600/three.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikvf9VlER8ATXVZhZiq57hMgrFfdXZg1BCDu1h-ox3eAVl7Lk6XjJbCuY8GE3TBgKReF7rhSaN43PcbNYiroMdkECKDfulfwjpqIPusFFhKYpK4cwPOkqoOwv88pZ7eIWnJx_rBP0XjY/s400/three.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5675296863774959122" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:100%;">If anyone can come up with a more official title for these, I would greatly appreciate it. I'm looking for something a little more original than the obvious. (HINT: The three special ingredients are Guinness, Jameson, and Baileys).</span><br /></span><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdU1fOEQLvA3scO1zhFJAvazft1ig5Flwr76Uo9rCk7woNQRZOwGRmAA2ACeaks_NGgMeb6e8N39WcWkCwRUhmwawbzXtxPfNEzrzxrz29MkZ5-GurrN9LfJiQTIKx-VzWNGhyphenhyphenIdbVU8/s400/many.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5675297595930715890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 286px; " /></span></span><div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I am SO thrilled that so many people were able to try these. I have been planning on making them for quite a long while. I thought they would be pretty labor intensive, but with strategic planning it really wasn't too bad. I waited so long to make them that they became kind of grandiose in my mind. Fortunately, they lived up to the occasion and vice/verse.<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-size:100%;" ><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-size:100%;" >Because I was so busy when I made these, I made the cupcakes and the ganache the night before I intended to fill/frost them. I have heard that the cupcakes will keep for up to two weeks in the freezer before you want to use them!</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; font-size:medium;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQJQU85miM2D6SWMKO0E0LAd0v3ldSBYG1HjfL_-2cqFmrId5tyWHg_xt-5aXpOraGSPWsxrG6GX1ioTSIJe4UxoIqstNlLE4b6ACzc8T9T38H_I-ImYO590WsDTkDd2J-62So_jiFuM/s400/one.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5675297271415601762" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 286px; " /></span><span class="Apple-style-span" style="font-size:100%;">These are definitely grown up cupcakes. Sure, there's straight Jameson in the chocolate ganache and Baileys mixed into the cream cheese icing, but they have a subtle, dark chocolatey sweetness that makes you feel downright fancy. No one element of the cupcake stands alone and overpowers. Every flavor leads into the next fluidly, and beautifully. The original recipe called for buttercream icing, but I said no thank you. Why would I make an icing that is almost completely butter and only good in very small quantities when I could use cream cheese? (AND THEN ADD BOOZE TO IT!)<br /><br /><b>Guinness Chocolate Cupcakes</b><br />1 cup Guinness (or some equally flavorful dark stout)<br />1 cup unsalted butter (2 sticks)<br />3/4 cup unsweetened cocoa powder*<br />2 cups all purpose flour<br />2 cups sugar<br />1 1/2 teaspoons baking soda<br />3/4 teaspoon salt<br />2 large eggs<br />2/3 cup sour cream<br /><br />*I used regular unsweetened cocoa and it came out wonderfully. I would have bought the good stuff if MurderKroger had it.<br /><br /><b>Jameson Chocolate Ganache</b></span></span><span class="Apple-style-span" style="font-family:arial;font-size:100%;"> (Can only be described as sexy.)</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:100%;" >8 oz. bittersweet chocolate</span><div><div><div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">2/3 cup heavy cream<br />2 Tbl butter, room temperature<br />2 tsp Jameson (...seriously.)<br /><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-family:arial;"><b>Bailey's Cream Cheese Frosting</b><br />1 8 oz. bar of cream cheese, at room temperature<br />4 oz. butter, at room temperature<br />2 cups confectioners sugar<br />6 Tbl Bailey's Irish Cream*<br /><br />*Regarding the alcohol: I really could not get any of the flavor I was looking for in the icing and the ganache until I added the full recommended amount. That said, feel free to add as little as you want or more to your taste. Just be careful that the frosting doesn't become runny.</span><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>Method: Cake</b></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Preheat the oven to 350. I forgot to get an exact count, but I would recommend preparing for about 24 cupcakes. I used silver liners because really, what else is there? </span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Bring the stout and 1 cup butter to a simmer in a medium saucepan over medium heat. Enjoy the smell. Add cocoa powder to the mixture and whisk together. Let the mixture cool slightly.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">In a large bowl, whisk together the flour, sugar, baking soda, and 3/4 tsp. salt. In an electric mixer (or a stand mixer if you're lucky enough to have one), beat the eggs and sour cream until blended. Add the beery chocolate mixture to the eggs and beat until just blended. At a slow speed, gradually add the flour mixture. Once the all of the flour is in the bowl, turn off the mixer and use a rubber spatula to fold the mixture until it is completely combined. Divide the batter into the cupcake liners, filling them about 2/3 of the way. </span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Bake for about 17 minutes, check that a toothpick comes out clean since this batter is very moist. I forgot to do this, and my cupcakes were a *tiny* bit underdone, but I like moist cake so I will chalk it up to good luck.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>Method: Ganache Filling</b></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I always prefer to use a double boiler when melting chocolate, but I was short on time so I went with the quick and dirty method. I roughly broke up the chocolate, put it in a microwave safe bowl, and heated it at thirty second intervals. Stir the chocolate at every 30 second mark, and keep an eye on it. Once it starts to get melty I usually switch to shorter intervals.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">While you are microwaving or using your own preferred method to melt the chocolate, heat the cream until it simmers. Add the simmering cream and room temperature butter to the melted chocolate and whisk gently to combine. Stir in the whiskey to taste.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>Method: Fill the Cupcakes</b></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">You can buy cupcake corers, you can buy 1 inch round cookie cutters, or you can take inventory of your kitchen tools, spend NO money, and find something that works. </span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I am in the Alton Brown school of thought when it comes to "unitaskers". I used the end of a large wooden spoon to simply press a round hole in the cupcakes. This was the easiest way I could think of, and it worked beautifully.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I used a large star tip on a pastry bag to fill the cupcakes with ganache, and I had enough ganache to let it spill over the top into a pretty little peak. The appearance of the cupcake is up to you!</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>Method: Frosting</b> (last one, promise)</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Put the cream cheese, butter, and confectioners sugar in your bright green stand mixer (or large bowl), and beat on medium high until light and fluffy. Slowly add the baileys, I would recommend drizzling it while on low speed so that you don't overload the frosting and make it runny.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I used a smaller star tip to create the tiny peaks. It was my first time! I thought they came out pretty well. </span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Please enjoy these as much as I (we, everybody, all those randos at the 5 Spot) did.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">love and... money. Yeah, money.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">-E</span></div></div></div></div></div></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com3tag:blogger.com,1999:blog-4114085454871988910.post-38952975647199255342011-10-27T10:36:00.000-07:002011-10-27T11:21:40.370-07:00Spiced Dark Chocolate Bark with Toasted Pepitas and Sea Salt: Holiday Throwdown Part 1<div><span class="Apple-style-span" style=" ;font-family:arial;font-size:100%;" >Speaking of time management...</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgap3_VlaY-qy_-jbEtLEaZixxv6T6P7igWxegygXhyphenhyphenoh4aYS-q40Sf3MLlYzPbPyq0eF72bFky8nGzMmiryaO8d89HGCBicfk25pVBj1HDvsGRVCVpRBKvmykzp39rFlyIYcX9QTIfGrc/s1600/ChocolateBark.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgap3_VlaY-qy_-jbEtLEaZixxv6T6P7igWxegygXhyphenhyphenoh4aYS-q40Sf3MLlYzPbPyq0eF72bFky8nGzMmiryaO8d89HGCBicfk25pVBj1HDvsGRVCVpRBKvmykzp39rFlyIYcX9QTIfGrc/s400/ChocolateBark.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5668238439032246674" /></a><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:100%;" >I haven't been taking full advantage of my lunch breaks, mostly because I would like to go home and have a short amount of time with Chocolate Lover and not completely lose my mind in the evenings. Finding time to cook is a different challenge all together, but with the slew of holidays and birthdays and Wednesdays coming I'm sure I will find an excuse.</span></div><div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Anyway, my point was that I'm going to try to be responsible and start updating and photo editing when I'm not completely slammed on my lunch breaks. See? I'm not completely terrible at being an adult.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I am trying to really get a handle on my finances, so step one was obviously finding something to do with the rest of those pepitas from the <a href="http://redhairextraordinaire.blogspot.com/2011/10/butternut-squash-soup-with-toasted.html">butternut squash soup</a>. Step two is putting lighting equipment on my Christmas list since one may have difficulty coming across decent natural light in Nashville this time of year.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">This turned out really nicely as a birthday present; down to business.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>Spiced Dark Chocolate Bark with Toasted Pepitas and Sea Salt</b></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><a href="http://www.theparsleythief.com/2011/10/spiced-dark-chocolate-pumpkin-seed-bark.html">from this site</a> that does really nice photography. Jealous.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">3 (3.5 oz) bars good quality dark chocolate*</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">1 tsp pumpkin pie spice</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">1/8-1/4 tsp ground red chipotle**</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">1/2 cup + 2 Tbl roasted salted pepitas</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">1/2 tsp coarse sea salt</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">*The original recipe called for 70% cacao or higher, but for the average consumer I wouldn't go any higher than that. Above 70% can be a little rough for the unprepared palate.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">**Next time, I'm going to add closer to 1/4 tsp. I could barely taste any spice, and being a Texan I wanted it to be more like Abuelita with a kick.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">To roast the pepitas, I scattered them on a parchment lined baking sheet and stuck them in the oven at 350 for about ten minutes. WATCH YOUR NUTS, PEOPLE! I always feel like I almost burn them :)</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>Method</b></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b><br /></b></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Line a baking sheet with parchment and set aside.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b><br /></b></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Break the chocolate into small pieces, and place 3/4 of it into a double boiler over medium heat- stir occasionaly. Remember with chocolate, always low and slow on the stove top. Once melted, add the rest of the chocolate and stir until everything is melted. </span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Stir in the spices and the roasted pepitas. Pour the mixture onto the lined baking sheet and sprinkle the extra 2Tbl pepitas over the top. Let it set for a few minutes... set in the southern sense and the culinary sense.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Sprinkle the sea salt over the top and stick 'er in the fridge for 45 minutes. Or, if you're short on time and you're brave enough to clean out your freezer in a mad dash, it should only take about 10 or 15 minutes.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Once the bark is solid, break it up with your hands and try not to lick your fingers clean afterward if you are in polite company. Give it away if you must, but I would recommend hoarding.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Witty Remark,</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">-Emily</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0tag:blogger.com,1999:blog-4114085454871988910.post-54488337918382768522011-10-11T09:12:00.000-07:002011-10-19T11:36:41.113-07:00Butternut Squash Soup with Toasted Pepitas<div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Me 'n my fancy toast points...</span><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><br /></span></div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUeZzQYpQOhsoQ7pCekWbRJhP6FW-PquankGAIWRVUhVoO-cYh8gmrVTlBWB9zO0vEJ5OC84j5JK0GiOyq56lcgPdAUuON2xQg-Q7S7IGh6XmxWREe3nwfrZitED6XRJ7kc6vC_23dydU/s1600/IMG_4523.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUeZzQYpQOhsoQ7pCekWbRJhP6FW-PquankGAIWRVUhVoO-cYh8gmrVTlBWB9zO0vEJ5OC84j5JK0GiOyq56lcgPdAUuON2xQg-Q7S7IGh6XmxWREe3nwfrZitED6XRJ7kc6vC_23dydU/s400/IMG_4523.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5662629102589064002" /></a><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Another one photo post today. To say I am trying to "perfect" my time management skills would be a gross overstatement. It's something more along the lines of holding on for dear life and screaming your head off on a rolly-coaster you're not properly strapped into. Who knew life could get so silly and busy. At least I got a crocodile in spelling.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Down to the business of SOUP! I haven't made this soup since I was in college, and the last time I did I enjoyed eating it so much that I became completely ensconced and didn't do dishes for a week. I found out how difficult it is to get rid of fruit flies. I recommend a vacuum attachment... or getting off one's ass and doing the dishes.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-family:arial;">I really like this soup. It has lots of squashy fall flavor, and the pepitas and sour cream really add a lot of complex spice. The chocolate lover stated that the combination of flavors was "confusing",</span><span class="Apple-style-span" style=" ;font-family:arial;"> I think he meant that I'm a genius.</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:100%;" ><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>Pureed Butternut Squash Soup</b></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">2 Tbl Butter</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">1 small onion, chopped</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">1 two inch piece fresh ginger, peeled and chopped (ADVICE ON FRESH GINGER APPRECIATED)</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">2 garlic cloves, chopped</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">2.75 Lb butternut squash, peeled, seeded, and chopped into 3/4 inch cubes*</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">1/4 cup fresh orange juice</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Coarse salt & pepper</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">sour cream if you so desire</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">*Save your seeds! Most squash seeds can be tossed with a little olive oil, salt (seasoned if you like), and pepper, and toasted in the oven for just a few minutes for a tasty snack. You could also top your soup with them.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>Spiced Pepitas</b></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">1 cup raw pumpkin seeds (pepitas)</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">1 tsp chili powder</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">1/8-1/4 tsp cayenne pepper</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">1/2 tsp coarse salt</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">2 tsp lime juice</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Method:</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Preheat the oven to 350 degrees.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Toss the pepitas with the chili powder, cayenne pepper, salt, and lime juice. Spread the seeds out over a lined baking sheet and toast for about 10 minutes. Keep an eye on them, seeds and nuts burn fast!</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Melt the butter in a large pot or saucepan over medium heat. Add the onion, cook for about 2 minutes until fragrant. Add ginger, garlic, and squash. Cook this mixture for 6-8 minutes. Stir in four cups of water, bring to a boil. Reduce to a simmer and cook for about 20 minutes, stirring occasionally. You're looking for a tender squash that mashes pretty easily up against the side of the pan.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">If you are lucky enough to have an immersion blender, I would recommend using it to puree the soup. Use caution while pureeing ridiculously hot liquids, keep the hand blender submerged and work slowly. You can use a blender if you cover the top with a dish towel so the heat can escape. Once the soup is at the desired consistency, stir in 1/4 cup orange juice, and 1 1/2 tsp salt.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Serve HOT!... In a mug!... Light a candle, and get a blanket, and watch Fear Fest on AMC!</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Or, put it in whatever you like, top with a little pepper, a dollop of sour cream, and the toasted pepitas. You can thank me later.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">-E</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><br /></span></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com1Nashville Nashville36.177855 -86.740062tag:blogger.com,1999:blog-4114085454871988910.post-1065603062489072752011-09-05T13:42:00.000-07:002011-09-05T14:40:12.385-07:00Cinnamon Streusel Pancakes (...not ground beef)<div><span class="Apple-style-span" style=" ;font-family:arial;font-size:100%;" >If you woke up in Nashville this morning, you tugged at your sheets and wrestled with the idea that you could be cold. Then, you turned off the a/c for the first time in three months and enjoyed the hush sound of tires on wet pavement, maybe you were even lucky enough to notice the trains.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:100%;">
<br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLBuf3HffpnrW0I89Pj1OsK0jX3ZXTE1NF6pxBj7YhwccdiDH5Km9TXlAQdsiNijsmIEbfxghbVfboInPQEojxdu04uoYGb_HISaSZg0ak5vx5M6_9K3zwcymZYPFO708f0Sr8hxfskA/s1600/CinnamonCakes.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLBuf3HffpnrW0I89Pj1OsK0jX3ZXTE1NF6pxBj7YhwccdiDH5Km9TXlAQdsiNijsmIEbfxghbVfboInPQEojxdu04uoYGb_HISaSZg0ak5vx5M6_9K3zwcymZYPFO708f0Sr8hxfskA/s400/CinnamonCakes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5648985108377200802" /></span></a><div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:100%;" >If you were me, you would have. You also would have moseyed into the kitchen, started the coffee, thought about how good cinnamon sounded, how lucky you are, and turned on Sea Change.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Ok, as much as these may look like pancakes with ground beef on top of them, I swear, it's cinnamon streusel, and it was killer. Sorry for the one ultra crappy picture post, but there were more important things going on today than stressing out over photos.</span></div></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>Cinnamon Streusel</b></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">1/2 cup all purpose flour</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">1/2 cup packed brown sugar*</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">6 Tbl cold unsalted butter, cut into small chunks</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">1 tsp cinnamon</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">*I used dark brown sugar, but light would be fine too, I'm sure. Just make sure it's not too hard. If brown sugar is giving you trouble, put it in the microwave for ten seconds and it should soften considerably.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Mash all of these ingredients together with a fork or by hand. My brown sugar was pretty hard and I didn't use my own microwave trick, so I had to eventually just mash it by hand. This is fine, but I did have to put it in the freezer for a few minutes halfway through so that it would crumble instead of clump. (The heat from my hands started softening the butter too much, if you weren't following.)</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I just used store bought "heart healthy" pancake mix and added a tsp. of vanilla (the good kind, from Mexico) to add a nice light flavor to the cakes. All you should need in this case is one egg and 1 1/4 cup milk (soy is fine).</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Please enjoy, wear your wellies.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">-E</span></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0tag:blogger.com,1999:blog-4114085454871988910.post-49261965476906239002011-08-28T10:08:00.000-07:002011-08-29T04:52:11.465-07:00Forcing it with Tomato Pie<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilORb0_PjfJxdnoAvTwzesQ5RPq7I7Ro5f-_V2R0odcVmIUdSAsZk_pUCyXxFC7VTf0Ch5wAu3rHXvmGBRz_0j_IBrQ2qBBtRcrA71O1moh-aOAhh3rK6qmztpvk_nYB2YnIsyKxRwbDc/s1600/PieTile.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; width: 400px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5646071004079516450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilORb0_PjfJxdnoAvTwzesQ5RPq7I7Ro5f-_V2R0odcVmIUdSAsZk_pUCyXxFC7VTf0Ch5wAu3rHXvmGBRz_0j_IBrQ2qBBtRcrA71O1moh-aOAhh3rK6qmztpvk_nYB2YnIsyKxRwbDc/s400/PieTile.jpg" /></a><span class="Apple-style-span" style="font-family:arial;font-size:100%;">HEY, I figured something out.</span></div><div>
<br /><div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFlDvw2HdbNLW6jaFJkA2MRK0u4vRQkoRk929TN68z_p_njHbotnUjWDhW_GB51X6KUTaQAvYs7JA-ZkHaJOklyPdC4-7f8lvQwL2B6tuVIL2WxM0yuFjaeXYHvaMcR28nBTelaiL9d1Q/s1600/PieTile.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><div style="text-align: center;" align="left"> </div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><span style="color: rgb(0, 0, 238);font-family:Georgia, serif;" class="Apple-style-span"><img style="margin: 0px auto 10px; width: 266px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5646049031877863618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy65GXoGLSNnrYxUMAXVJFFzLZXZvOL8r2ocK06kpjpWc53NI_1-eopIElOMaPubL7F5tjfWS6yEsfYU66LQWW9fsicowPvGH9f8uNSavBwYm1Kfr4ELnWdWcySCCmGEjirtoVfDBWQrE/s400/tallpie.jpg" /></span></span></div></a><div><div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;color:#000000;"><a href="http://www.youtube.com/watch?v=dQw4w9WgXcQ">Feeling uninspired and a lack of creativity is probably all the more reason to push it. I don't want to do it at all, I resent it, but it's going to make me better. I forgot that writer's block has many names.</a></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;color:#000000;"><a href="http://www.youtube.com/watch?v=dQw4w9WgXcQ">
<br /></a></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;color:#000000;"><a href="http://www.youtube.com/watch?v=dQw4w9WgXcQ">ALSO, blogger is being a total douche bee right now and there is no reason this should be underlined. I have been digging through the HTML and cannot fix it. I will try again later. But if you do decide to click.... you never know what might happen.</a></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFlDvw2HdbNLW6jaFJkA2MRK0u4vRQkoRk929TN68z_p_njHbotnUjWDhW_GB51X6KUTaQAvYs7JA-ZkHaJOklyPdC4-7f8lvQwL2B6tuVIL2WxM0yuFjaeXYHvaMcR28nBTelaiL9d1Q/s1600/PieTile.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;color:#000000;">
<br /></span></div><div> </div><div></div></a></div></div></div></div></div></div></div><div><div><div><div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAr3X3gO4OzYRlAGZXdij7WO85GlnnPrPKa2hBWofGh03vQIudmPLgz1XWBbz0hidUfYOTHmausIvnLZ9JiNv8bfHz4-F-4d5L1nXIByl0FSDrWdOyxeiYUtpXZm1Klg_tNEgCuCz11Qo/s1600/pieceofpie.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; width: 400px; height: 266px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5646067108100667522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAr3X3gO4OzYRlAGZXdij7WO85GlnnPrPKa2hBWofGh03vQIudmPLgz1XWBbz0hidUfYOTHmausIvnLZ9JiNv8bfHz4-F-4d5L1nXIByl0FSDrWdOyxeiYUtpXZm1Klg_tNEgCuCz11Qo/s400/pieceofpie.jpg" /></a> </div></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I swear, it wouldn't stop underlining until I linked it. :)</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I'll start by saying that if you have a farmers market or produce stand anywhere near you that you've been thinking about checking out- DO IT. There is no reason not to support local farms. You're going to get the best of what's in season at a reasonable price, and if you're lucky enough to be buying produce from Amish farmers like I am, you can count on a lack of harsh chemicals. That said, end of summer vegetables are really wonderful, take advantage of them while you can- especially tomatoes.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">
<br /></span></div><div> </div><div><span class="Apple-style-span" style="font-family:arial;font-size:small;"><span style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline;font-family:Georgia, serif;" class="Apple-style-span"><img style="margin: 0px auto 10px; width: 400px; height: 266px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5646049513129889954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjFQBE9ruPn89bpyKHoK2cPu7Uqtt5fE2P2VTgPPSULm7pwDADEpj_2zI2z7tsAH6IC3M1F_3OhQlEIHq6eYHtme6xPC97wEYN3BZACKfkCpz8drX01UG7OCjonjYrsG9AYFVMgSgfOw/s400/beautifulbabies.jpg" /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Look at the beautiful babies, so money... and they don't even know it.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-family:arial;">
<br /></span><span class="Apple-style-span" style="font-family:arial;">I found this recipe online. Unfortunately, the instructions were confusing, so I thought I would simplify them and give them to you. I brought this to a party last night- it killed. I am not feeling terribly eloquent at the moment, but I promise you- this is awesome.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>Tomato Pie</b></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">(my recipe and my massive tomatoes yielded two pies, and they were awesome.)</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">- 8 or 9 inch Pie Crust*</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">- 1/4 tsp Kosher salt</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">- 1/4 tsp black Pepper</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">- 2 cloves garlic, minced or pressed</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">- 2 Tbl shredded fresh basil</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">- 4 ripe tomatoes (I used local Bradleys)</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">- 1 cup yellow cherry tomatoes** cut in half</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">- 1 cup red cherry tomatoes cut in half</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">- 1 cup fine bread crumbs, I used an Italian variety to add flavor- PER PIE</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">- 1/2 cup coarsely grated fresh Mozzarella cheese- PER PIE</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">- 1/2 cup coarsley grated Asiago cheese- PER PIE</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">*You can go to the trouble of making homemade crust if you have that kind of time. I bought a two pack of Kroger brand deep dish 9" pie crusts and they worked just fine.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">**I could not find yellow cherry tomatoes, so I used non-acidic cherry sized tomatoes. Fantastic.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>Method</b></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>
<br /></b></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">IF YOU ARE MAKING YOUR OWN CRUST(S): preheat the oven to 400 degrees Fahrenheit, prick the crust all over with a fork and brown it for 8-12 minutes depending on your oven.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">IF YOU ARE BUYING THE CRUST(S): Preheat the oven to 400 degrees Fahrenheit, thaw the crusts, prick all over with a fork, and proceed with the following instructions.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Place all of the appropriately chopped tomatoes in a large bowl. Add the salt, pepper, garlic, and basil to the bowl and gently incorporate. You want the tomatoes to stay in tact, I gently mixed the ingredients by hand. Allow the tomato mixture to rest and soak in the goodness for ten minutes.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Fill the pie: layer the tomatoes with the breadcrumbs and cheese, beginning on the bottom and ending on top with a layer of breadcrumbs and cheese.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">
<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Place in the oven and bake until warmed throughout, about 30 minutes and until the crust is golden brown. Serve immediately. Drink wine.</span></div><span style="font-family:Arial;font-size:100%;"></span></div><div><span style="font-family:Arial;font-size:100%;">Immediately.</span></div></div></div></div></div></div></div><div><span style="font-family:Arial;font-size:100%;">
<br /></span></div><div><span style="font-family:Arial;font-size:100%;">-E</span></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com2tag:blogger.com,1999:blog-4114085454871988910.post-28031045263748679002011-06-15T21:05:00.000-07:002011-06-15T21:59:35.703-07:00Pot Roast is, well... ya know.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKXHsjp6OWtx2qvRHb3awuzZMfKnPTqei7EJT48CdVOqir5lpOx2Tkzk66blSYxPXTf3yCaRdetlzcVqVLwrtptqsF4R2FyDSGp1fJHclNRHmkA2SoUqRe34I50g9pSbLsP4rLhOoR0U/s1600/PotRoast.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small; ">...It's pot roast. That's about all.</span></div></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I wanted it to be better, I really did. I thought we could make it work, pot roast. I thought it would be different all these years later. There was so much growing up and new appreciations and experiences in all those years we spent apart. But, no. You're just a cheap piece of meat all tarted up. You suck all the joy and flavor out of everything around you, and you can't even appreciate it when I try to spice things up. I even tried to woo you with red wine, but you just sat there. I never thought we had enough thyme, but even when I gave you all the extra thyme I had you didn't even really pay attention. I waited around for you to be ready, and by the time you were I just didn't give a shit anymore.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">At least my attempt looked pretty. It wasn't really all that bad, either. I think what it comes down to is that I'm just not that big of a pot roast fan, and no one will ever be able to make it quite the way their grandmother did when they were three and forced to finish their carrots.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family: Georgia, serif; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9U_f03XnxiSeR_ew9J3Gt-SdAlM1s2rAJnmQyVdGLV1LV4WspmO-P4wr9a30D69RvHtkFkuYj1QvRKynbZJNqFvvG3iM5_Ia8BrGw4DLUtOc1AAAEmvGxzZzm29ETZhXFf90rRUiKD4/s1600/bouquet.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9U_f03XnxiSeR_ew9J3Gt-SdAlM1s2rAJnmQyVdGLV1LV4WspmO-P4wr9a30D69RvHtkFkuYj1QvRKynbZJNqFvvG3iM5_Ia8BrGw4DLUtOc1AAAEmvGxzZzm29ETZhXFf90rRUiKD4/s400/bouquet.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5618676001363884898" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></span></span></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: small; ">I bring you fragrant bouquets and you don't even care. Also, there's my big chef's knife just in case I decide to take it to my wrist during this futility.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I couldn't even get a particularly good shot of it, and although I meant to in the morning light, who has time in the morning? Also, we were so unenthusiastic about leftovers after about two days that taking a picture sort of lost it's appeal. I think it's officially time for me to get a soft box... and a bike.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family: Georgia, serif; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKXHsjp6OWtx2qvRHb3awuzZMfKnPTqei7EJT48CdVOqir5lpOx2Tkzk66blSYxPXTf3yCaRdetlzcVqVLwrtptqsF4R2FyDSGp1fJHclNRHmkA2SoUqRe34I50g9pSbLsP4rLhOoR0U/s1600/PotRoast.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKXHsjp6OWtx2qvRHb3awuzZMfKnPTqei7EJT48CdVOqir5lpOx2Tkzk66blSYxPXTf3yCaRdetlzcVqVLwrtptqsF4R2FyDSGp1fJHclNRHmkA2SoUqRe34I50g9pSbLsP4rLhOoR0U/s400/PotRoast.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5618676979257076914" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"></span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"></span></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Anyway, I have been trying to get the hang of red meat lately and it's slow going. I've pan seared steaks here and there, attempted supervised grilling etc, but I have definitively come to the conclusion that this "stew" bullshit is possibly the worst way to prepare an already subpar cut of cow. I DO NOT, however, condemn all things in stew form. Coq Au Vin is one of the most beautiful dishes I have ever encountered in my life, it's like French soul food and probably made Julia Child say "DAAAYUM" the first time she made it. I will definitely have to do a post about it soon since that dish has been my traditional French food training wheels. It's such a wintry dish but I love it in late summer when the herbs are ripe and moist and just begging for it. Yeah...</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I got this recipe from How To Boil Water, which definitely has some great recipes and technique. Many of the dishes are Americanized or made so non-threatening that creativity does help. That probably has something to do with why I found the pot roast so disenchanting, but still, I added booze to a dish and </span><i><span class="Apple-style-span" style="font-size: small;">nothing</span></i><span class="Apple-style-span" style="font-size: small;">. Red flag.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I'm not going to bother posting the recipe since pot roast recipes seem to be a dime a dozen, but if anyone has any suggestions and I'm being blindly judgmental of this classic, feel free to let me know.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Guaranteed to blow your mind, anytime.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">-Emily</span></span></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com1tag:blogger.com,1999:blog-4114085454871988910.post-74721810389316500192011-04-12T17:13:00.001-07:002011-04-20T15:09:52.037-07:00Not sure how to say this....<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUBfM2QewZZJjguYuwxZWYd9NXeDc1EoTTJVsKEXO22nWRQ8s2GTvcmFb0x-JHZm3mTQKuQtAo_qVcxVQk1ldwM8roZrGGpAr6ByJ0am1_oTt0O51LkVnXuEpcdF1cTfsup0KHLbsFlc/s1600/piewithglass.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUBfM2QewZZJjguYuwxZWYd9NXeDc1EoTTJVsKEXO22nWRQ8s2GTvcmFb0x-JHZm3mTQKuQtAo_qVcxVQk1ldwM8roZrGGpAr6ByJ0am1_oTt0O51LkVnXuEpcdF1cTfsup0KHLbsFlc/s400/piewithglass.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5597761809920937010" /></a></div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><div><span class="Apple-style-span" style="font-size: small;">But this is the best damn thing I have ever baked. These babies are so sweet, and chocolatey, and pretty much the closest you can get to Bailey's without getting your eyes wet. The cookie part alone is great, but then you put Bailey's buttercream in between two of them and you may as well get a new pair of pants because YOU WILL pee yourself from sheer happiness. Ok, think of it this way: cookies make you feel like a kid, Bailey's makes you feel like a naughty adult, the combination makes you feel like you can never grow old and never die- I mean you may as well be Keifer Sutherland in Lost Boys when you eat these.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Doesn't hurt to have a glass of Bailey's either.</span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcOA-xmWXZXuDLYI_Uj3nugpE9I2TLQr_PwA572X2i7TsI9Rl8kw0zX-jerPUvS3pG_TcX8Y6xz1_3vKmyi-LMLQ3Ft2IQNbM6e5Xf5sFibqsLcTxW2YXMJxBornojtVO0EopimNL0h8/s400/drinkinhand.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5597768938293652002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">That was also the best opening paragraph. Ever.</span></span></div></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Now that I'm actually able to be myself and I'm not being monitored by a certain ludicrously conservative company all the time, I will try to have more of a sense of humor about this whole thing. I write and cook because I enjoy it, and because I make myself laugh. What's the point if I can't enjoy showing it to others. Plus, who wants to read boring instructions when you know I am ITCHING to toss in an f-bomb or two (I will try not to but... ya know).</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Also, I would like to plug a blog created by one of my favorite people, you may know him from his work with Emotional Fat Crying Records: </span><a href="http://musiccitytacosummer.blogspot.com/"><span class="Apple-style-span" style="font-size: small;">TACO SUMMER</span></a><span class="Apple-style-span" style="font-size: small;">! I might be contributing to this once in awhile, but I will definitely be attending often.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLhR02bbkFVtI3zyDEh2epX5_0j3qocA5iWr-GyRW7ETHoR5Fdn_anTF6aS4VZXLCYyngOWbYiLLBlD1vsF_beGhvh2J_6pCbjEmdRWiHKRryI8Lj23v47yC6WHZTIc0TdmelWqVfxcc/s400/piewithbaileys.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5597769325237478914" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Down to business. These are surprisingly easy and quick to make, just make sure you are sifting all dry ingredients so that you get a smooth cookie. Also, using high quality ingredients really makes a difference. I made two batches of these. The first ones were larger, and in my opinion much tastier, although the chocolate loving individual who consumed most of the second batch had no complaints between bites. As with all recipes, if you can get the best quality ingredients- do it.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size: small;">For The Cookie Part:</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><i><span class="Apple-style-span" style="font-size: small;">Ingredients yield about 20 smaller pies or 10 larger ones (pictured)</span></i></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 3/4 cup all purpose flour</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3/4 cup unsweetened high quality cocoa powder (I used Ghirardelli)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 1/2 tsp baking soda</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 tsp salt</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">5 Tbl unsalted butter, softened</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup sugar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup packed dark brown sugar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 large egg</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup Baileys</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 tsp vanilla extract</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size: small;">For the Baileys Buttercream Icing:</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">12 Tbl unsalted butter, softened</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 3/4 cups confectioners sugar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 Tbl Baileys</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size: small;">Method</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 375 degrees fahrenheit, line a baking sheet with parchment. I ended up filling a half sheet and a regular sized cookie sheet.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. Go to the extra effort to sift, it will really improve the texture of your cookies.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">In a stand mixer combine butter and sugars using the paddle attachment on medium/high for about 3 minutes. Add the egg, mix until pale and fluffy for about 2 minutes. On low speed, mix in 1/2 the flour mixture gradually. Add the Baileys and vanilla until just blended, then add the remaining flour mixture.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Place dollops of the batter 2 inches apart on the baking sheet(s). It's quite sticky so you might want to shape it a little bit, notice the swirl I made on the top of the pie. Bake 10-12 minutes until the tops of the pies are "springy". I haven't mastered the consistency yet, but I think it's supposed to be rich and slightly cakey. Cool the pan on a rack for 5-10 minutes, then cool the cookies on the rack until they reach room temperature.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Meanwhile, make the filling- and don't even think about spreading it between the pies until they are completely cooled. Buttercream melts! Combine the butter and sugars in the stand mixer (I continued to use the paddle attachment with no problems). Mix at high speed for about 3-5 minutes until light and fluffy. Add the Baileys and beat to combine.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">If you're luckier than I am and you can actually find your pastry bag after you've moved, make some designs using a large star nozzle. Enjoy these, and good luck trying to share.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I have no rivals, I have inside me blood of kings.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">-Emily</span></span></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com1tag:blogger.com,1999:blog-4114085454871988910.post-16257793684107383512011-01-02T17:52:00.000-08:002011-03-03T11:48:06.525-08:00"Busy" doesn't seem quite good enough.<div><span class="Apple-style-span" style="font-family:arial;"><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small; ">Oh, hello again...</span></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWEyZAdFJgg3MwNYeWPNq6j09y7xzwsdSp6R-pOt2X4fWcPq3Vqp8XPiC4Hp-JUfSMMGhS-JJarbh0o885LItG0NJKozz1PsBi9G7wfjkBahAzYWcHy-5vIoPOJw22Ytn8-lDq7818AY/s1600/hollandaise.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWEyZAdFJgg3MwNYeWPNq6j09y7xzwsdSp6R-pOt2X4fWcPq3Vqp8XPiC4Hp-JUfSMMGhS-JJarbh0o885LItG0NJKozz1PsBi9G7wfjkBahAzYWcHy-5vIoPOJw22Ytn8-lDq7818AY/s400/hollandaise.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5561463636845618274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><span class="Apple-style-span" style="font-size:small;"><br /></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><div><span class="Apple-style-span" style="font-size: small; ">You try to find things to occupy those little spaces, and sometimes something finds you and you don't look so hard- It doesn't mean I don't miss this. It doesn't mean that I've become complacent, and it definitely doesn't mean that I've stopped trying. Distraction can be a wonderful thing.</span></div><div><span class="Apple-style-span" style="font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-size: small; ">My absence also doesn't mean I haven't been cooking, it just means that I've been cooking and </span><i><span class="Apple-style-span" style="font-size: small; ">enjoying</span></i><span class="Apple-style-span" style="font-size: small; "> the short amount of time I seem to have available to me lately.</span></div><div><span class="Apple-style-span" style="font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-size: small; ">Anyway, straight to the point: French Mother Sauces. Hollandaise. Oh... take a minute and just let the word roll of your tongue. Creamy, lemony, buttery, not-so-good-for-you and one of my favorite things. I can't think of many things of the savory persuasion that I wouldn't put it on.</span></div><div><span class="Apple-style-span" style="font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-size: small; "><b>Hollandaise Sauce</b></span></div><div><span class="Apple-style-span" style="font-size: x-small;">Mastering the Art of French Cooking</span></div><div><span class="Apple-style-span" style="font-size: x-small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: x-small;">For about 1.5 cups</span></div><div><span class="Apple-style-span" style="font-size: small;">1 1/2 to 2 sticks of butter (I know... I know)</span></div><div><span class="Apple-style-span" style="font-size: small;">2 Tbl cold butter</span></div><div><span class="Apple-style-span" style="font-size: small;">3 egg yolks</span></div><div><span class="Apple-style-span" style="font-size: small;">1 Tbl cold water</span></div><div><span class="Apple-style-span" style="font-size: small;">1 Tbl lemon juice plus extra for later</span></div><div><span class="Apple-style-span" style="font-size: small;">Salt</span></div><div><span class="Apple-style-span" style="font-size: small;">White Pepper (Black definitely isn't bad in this either)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><b>Eggs Benedict</b></span></div><div><span class="Apple-style-span" style="font-size: small;">Hollandaise Sauce</span></div><div><span class="Apple-style-span" style="font-size: small;">6 eggs*</span></div><div><span class="Apple-style-span" style="font-size: small;">6 slices Canadian Bacon</span></div><div><span class="Apple-style-span" style="font-size: small;">3 English Muffins, halved</span></div><div><span class="Apple-style-span" style="font-size: small;">Paprika</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">*The amount of hollandaise in my recipe will cover about six eggs. It will keep in the fridge for just a few days, so don't feel pressure to poach all six eggs.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><b>Making the Hollandaise</b>:</span></div><div><span class="Apple-style-span" style="font-size: small;">Dudes, you can totally do this in a blender, but lets not kid ourselves. You know me better than that. NO JUDGEMENT, though, I will probably eventually switch to doing it that way, but it's good to learn this way! If you do it the original way, I find that the science makes much more sense and you have a much better feel for how certain processes are substituted. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Begin by cutting the 1 1/2-2 sticks of butter into pieces and melt them in a saucepan over medium heat. OR you can melt it in the microwave in 30 second increments, stirring each time. Set aside.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I like to use a <a href="http://en.wikipedia.org/wiki/Double_boiler">double boiler</a> pot for this recipe. You can easily make a double boiler out of a small saucepan and a heatproof bowl as long as the bowl can rest on the edges of the saucepan without falling in and the bowl does not touch the water. You may want to keep a large bowl of ice water on the side in case the eggs begin to cook too fast and you need to cool down the bottom of the bowl.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Bring water in the bottom of the double boiler to a simmer, again, <b>you do not want the bottom of the bowl to touch the water</b>, the eggs will cook too fast. Away from heat, beat the egg yolks for about 1 minute in the bowl until they become thick and sticky. Add the water, lemon juice, a big pinch of salt, and beat for another 30 seconds.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Add the <b>1 Tbl</b> cold butter to the mixture and place the bowl over the barely simmering water. Stir the egg yolks with a wire whisk until they thicken into a smooth cream, this should take about two minutes of constant beating. If they start to get lumpy or seem to be cooking too quickly, plunge the bottom of the bowl into the cold water. Then continue beating. The sauce is thick enough once you can see the bottom of the bowl between strokes.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Immediately remove from heat and beat in <b>1 Tbl </b>butter, this will cool the eggs down enough to stop the cooking process.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">While continuing to beat the eggs with a wire whip, add the melted butter by droplets until the sauce begins to thicken. Then pour more rapidly, emitting any white residue that may have formed while the butter was cooling. Season the sauce with salt, white pepper, and lemon juice. If you're lucky enough to have a gas stove you can keep the hollandaise warm by placing the bowl over the pilot light on the oven surface, or if not you can place it in a bowl of lukewarm water for about an hour.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small; "><b>Poaching The Eggs: </b></span></div><div><span class="Apple-style-span" style="font-size: small; "><b></b>Get excited, and don't be scared! After a few tries (or maybe on the first one if you're lucky) you will get the hang of this and have a new method of egg preparation in your repertoire of culinary magicianry. I like to use a small pot, also known as a butter warmer, but really you can use any straight sided vessel.</span></div><div><span class="Apple-style-span" style="font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-size: small; ">Heat enough water so that it comes up at least two and a half inches on the side of your pot or pan. You want the water to come to a point where it's barely simmering. This can require some patience, and depending on how reliable your burners are it can be easier to just bring the water to a boil and then lower the temperature. TIP: if you are a little nervous about poaching, place the egg (in shell) in boiling water for about ten seconds before attempting to poach, it will firm up the whites and help prevent them from separating too much. </span></div><div><span class="Apple-style-span" style="font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-size: small; ">To add flavor to the egg, you can add a little bit of vinegar (I like about a tablespoon of rice wine) to the simmering water before adding the egg.</span></div><div><span class="Apple-style-span" style="font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-size: small; ">Now for the fun part: Crack the egg, being careful not to break the yolk, into a small bowl. With a slotted spoon, swirl the water until it has a nice even round rhythm. Not so fast that it's sloshing and uneven, but enough so that a funnel begins to form in the middle. When you are confident that the water is at the right speed, remove the spoon and quickly deposit the egg in the middle of the funnel. If all goes as planned, the egg whites should wrap around the yolk because of the centrical force you have created with the spinning motion*. Neat.</span></div><div><span class="Apple-style-span" style="font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-size: small; ">If you need to, shape the egg a little bit with the slotted spoon. Let it simmer for a few minutes, until the egg is firm enough that it can be easily picked up with the slotted spoon. I usually poach for a little under five minutes, but I like my yolks runny so feel free to extend the cook time.</span></div><div><span class="Apple-style-span" style="font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-size: small; ">As you can see, my sauce seems to be melting off of the poached eggs (it is, you should have seen the other plate). It is important to let the eggs cool on a paper towel for a moment after they come out of the simmering water to avoid this effect.</span></div><div><span class="Apple-style-span" style="font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-size: small; ">*</span><span class="Apple-style-span" style="font-size: small; ">It is absolutely possible to poach more than one egg at a time if you are using a larger skillet. I have not tried this, but I have heard that when the water is at the correct temperature you can add salt to help with coagulation, and add the dashes of vinegar in the exact spots where you will be placing the eggs. Shape the eggs as you normally would, but for the most part leave them alone and take them out in the order in which they were dropped into the water.</span></div><div><span class="Apple-style-span" style="font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-size: small; "><b>Assemble The Eggs Benedict:</b></span></div><div><span class="Apple-style-span" style="font-size: small; ">Place the cooled poached egg and warmed piece of Canadian bacon on a toasted English muffin half. Pour a little more than 1/4 cup over the egg and sprinkle with a dash of paprika. Try not to die over how good this is.</span></div><div><span class="Apple-style-span" style="font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-size: small; ">Sorry this was SO LONG and there's only one pic. I'll be better next time, promise.</span></div></span></span></span></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0tag:blogger.com,1999:blog-4114085454871988910.post-55264578389511841702010-10-24T15:47:00.000-07:002010-10-25T19:45:00.233-07:00Shrimp Pad Thai<div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">Oh, well isn't this clever...</span><br /></div><div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:12px;"><span class="Apple-style-span" style="font-family: Georgia; font-size: 14px; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmsc9Uerqttbu_46uaYvf-Qi47WKf6IuZEqYzUkRexOvOuE8R3B8wR5U7LlNignyLDv0qMZTchfMEmALzmnDKaeHHfj0E2LCBdZ9_gzkiJPB4MGAYht4gC2JMXjFCJaYBJu6AS5ByXyg/s1600/padtile.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmsc9Uerqttbu_46uaYvf-Qi47WKf6IuZEqYzUkRexOvOuE8R3B8wR5U7LlNignyLDv0qMZTchfMEmALzmnDKaeHHfj0E2LCBdZ9_gzkiJPB4MGAYht4gC2JMXjFCJaYBJu6AS5ByXyg/s400/padtile.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5532112445719613122" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></a><span class="Apple-style-span" style="font-family: arial; font-size: 12px; text-decoration: underline;"><span class="Apple-style-span" style="font-family: Georgia; font-size: 14px; "><span class="Apple-style-span" style="text-decoration: underline; font-family: arial; font-size: 12px; ">I'm going to miss this window, but pretty soon I'll be close enough to share my food with many of you! I'M EXCITED!</span></span><br /></span><div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7Yx72XDP1QglpPfJu8v0UPXAAK-gdB0v68h-48X5etQpVvTpNSnnwerUDFqgpc9M662kulpLqbEe2DZD_p3uXM63PbG3ncWjA4XQmPTt66f3G9R5VSk-i3f16am9hhqgpSNgFDnWVuY/s1600/padthaiwindow.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7Yx72XDP1QglpPfJu8v0UPXAAK-gdB0v68h-48X5etQpVvTpNSnnwerUDFqgpc9M662kulpLqbEe2DZD_p3uXM63PbG3ncWjA4XQmPTt66f3G9R5VSk-i3f16am9hhqgpSNgFDnWVuY/s400/padthaiwindow.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5531796996114643922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: 12px; ">I love good Pad Thai. I love good Pad Thai ingredients. It's pretty much an amalgamation of MANY of my favorite foods in one convenient bowl. This is probably the fourth or fifth time I have made this specific recipe, with only a few minor changes, and I think it has been my best attempt yet. It isn't the most traditional Pad Thai, no tamarind- that may be the secret to that "authentic" taste and sweetness. When I first tasted the noodles without the toppings I was blown away by the spiciness- even though I knew what to expect. Maybe it was because it was hot from the pan. Don't worry if you're not a huge fan of intense Thai spices, after a few minutes of flavor mingling and once the egg had been added it magically cut the spicy-heat somewhat and made the sauce look downright luscious. The garnishes really bring out the flavor and personality of the of the whole dish.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnidfz1T8RyOgWjNzw477_2v0DGSSWjQxchzgYYyOKmfOacmMgkoOMIvJDzvow6tJPkhUXZPI1dPGu8i4rApEWHSvw21WCJAoWQtS_yS2myDe8V5S80XsIBE9-T3TLrXpHBRjhjN2GI5A/s400/ricenoodles.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5531801241441443218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: 12px; ">Coated cast iron is amazing, nothing ever comes out wrong in this pot. I have made this dish in both this dutch oven and the nonstick deep dish frying pan you see below. The frying pan is way easier, but I love the dutch oven so much I just thought it was worth mentioning. Someday maybe I'll invest in a </span><a href="http://www.lecreuset.com/en-us/?s_kwcid=TC|20508|le%20creuset||S||5986192410"><span class="Apple-style-span" style="font-size: 12px; ">Le Creuset</span></a><span class="Apple-style-span" style="font-size: 12px; "> or two, but there is NOTHING wrong with this </span><a href="http://www.lodgemfg.com/"><span class="Apple-style-span" style="font-size: 12px; ">Lodge</span></a><span class="Apple-style-span" style="font-size: 12px; "> brand dutch oven. They even have decent colors. It's too big and heavy to store anywhere conveniently, but it's so attractive that I don't mind it living right on the back burners.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5T2aZtdP1IDSTJCqeZR-kMRsXuuSSVKDISZl-AMuKRd_4ZiaMBBV8tG5VtejZbhda9GRL2QZwTjxKZc-8neAYapEEjn5qVju-KruxAYOFHxeC4GfLopK7D5pjPSju7iEihvgTVZOSUw0/s400/shrimp.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5531801079939548674" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: 12px; ">I did find that the outcome needed a little salt, so if you're not a huge fan of spiciness but want some additional flavor, why not try cutting down on the sriracha and adding a teaspoon or so more soy sauce? I think that would work if you're using the fish sauce too, even though it is slightly salty itself . I would NOT recommend having a small taste or taking a whiff of the stuff though. Keep in mind it's pressed fish juice. (EW.)</span></span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: 12px; "><br /></span></span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: 12px; ">Pad Thai can be a little tricky, and the timing is definitely a balancing act (try doing it with a DSLR in one hand since your tri-pod mysteriously dissapeared... two years ago). I would highly recomend giving it a shot. It's totally BEAUTIFUL on the plate and it's a satisfying and decently healthy meal.</span></span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: 12px; "><br /></span></span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: 12px; ">I also got a good review from some of my most honest critics so I feel pretty confident about this one!</span></span></span></span></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; "><span class="Apple-style-span" style="font-weight: bold; ">Shrimp Pad Thai</span></span></div><div><span class="Apple-style-span" style="font-family: arial; "><span class="Apple-style-span" style="font-size: 10px; ">a modified Martha Stewart Recipe</span></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 10px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; "><span class="Apple-style-span" style="font-size: 12px; ">8 oz. rice stick noodles*</span></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">1/4 cup tomato based chili sauce- I used Sriracha (YUM)</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">1/4 cup lime juice- fresh is best but I used realime</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">3 tablespoons Fish Sauce (<span class="Apple-style-span" style="font-weight: bold; ">or</span> 3 tablespoons of soy sauce & 1 tablespoon anchovy paste)</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">2 tablespoons light brown sugar</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">4 tablespoons vegetable oil</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">4 garlic cloves minced</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">1 lb peeled and deveined medium shrimp. I used tail-on</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">3 cups mung bean sprouts plus more for garnish</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">8 scallions cut in two inch strips and julienned</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">1 large egg, lightly beaten**</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">For Garnish:</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">1/3 cup chopped dry roasted peanuts</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">Pinch of red pepper flakes... if you're brave</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">Extra bean sprouts</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">1/4 cup fresh cilantro (DO NOT skimp on this)</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">lime wedges- if they're not very juicy just heat them up for 10-15 seconds</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">*I have also used mai fun rice noodles which are very thin- they worked just fine and can sometimes be a little easier to find than flat pad thai noodles. Annie Chun brand makes an 8 oz package and you can find her stuff at most large chains.</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">**I think this dish would be great with a little more egg- it would have more bits in it like fried rice. If you try that, let me know how it goes.</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">Bring a large pot of water to a boil. Remove from the heat and stir in the noodles. Let the noodles soak for about 3 minutes, they should be soft but still under cooked. Drain the noodles and rinse them under cold water until they are cool.</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">In a small bowl whisk together the red chili sauce, fish sauce (or soy sauce & anchovy paste), and brown sugar. In a large non-stick skillet heat <span class="Apple-style-span" style="font-weight: bold; ">2</span><span class="Apple-style-span" style="font-weight: bold; "> tablespoons </span>of the oil over medium high heat. Add the garlic and cook until they are fragrant and beginning to turn white- it should take about 30 seconds once the oil is warm enough. Add the shrimp (drain the juices if there are any in the bag) and toss frequently until they are opaque- about 3 minutes. Don't overcook them, they will have a chance to finish at the end, and overcooked shrimp is chewy and flavorless. Transfer the shrimp to a plate.</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; "><span class="Apple-style-span" style="font-weight: bold; ">This is where the dance gets tricky & quick:</span></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">Return the skillet to medium high heat, add the two remaining tablespoons of oil. Add the noodles and chili sauce mixture and toss to coat thoroughly- about 1 minute. Add the sprouts, green onions, and shrimp. Pour in the egg and toss quickly to coat. Cook through- tossing constantly, about 2 minutes.</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">Add the garnishes if desired- and trust me, you desire them.</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">Enjoy!</span></div></div></span></span></div></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com2tag:blogger.com,1999:blog-4114085454871988910.post-31184516484530222472010-10-21T05:16:00.000-07:002010-10-21T05:23:10.993-07:00Carrot-Raisin Muffins and New Order<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; "><span class="Apple-style-span" style="font-size: small;">Alternate Title: N.K.O.T.Blogroll.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAwA7sahY1qNv3W3kV6fkOiuOsPVs79UsOO1uIIktdACObYcntkQKw3zrprddAmet6ono7b87LixwGXbdi-fgkefexF5FYNwyWhb580USYJKC6vGQV66kS_mOC1y1YdAhFF3LF_f1nEI/s1600/IMGP5163.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAwA7sahY1qNv3W3kV6fkOiuOsPVs79UsOO1uIIktdACObYcntkQKw3zrprddAmet6ono7b87LixwGXbdi-fgkefexF5FYNwyWhb580USYJKC6vGQV66kS_mOC1y1YdAhFF3LF_f1nEI/s400/IMGP5163.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5530472757550774882" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Dude. New Order in the fall just DOES it for me. So do warm spicy things like nutmeg and cinnamon- but that's everybody, right? I have been neglecting my urge to cook lately, but it's all been for very good reason. Once again, I am beyond lucky and I am in love with being alive.</span></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">So.... guess who's the new kid on the blog roll over at </span><a href="http://thedaringkitchen.com/"><span class="Apple-style-span" style="font-size: small;">The Daring Kitchen</span></a><span class="Apple-style-span" style="font-size: small;">? After a month waiting and approval period I have made the grade and I cant wait to join in on the monthly challenge with the rest of the Daring Cooks. It's a great way for me to stay accountable to keeping the blog going, and to try new things I would not normally cook. The Daring Kitchen was co-founded by </span><a href="http://creampuffsinvenice.ca/"><span class="Apple-style-span" style="font-size: small;">the blogger</span></a><span class="Apple-style-span" style="font-size: small;"> who inspired me stop reading and start blogging. She is a goddess in the kitchen and I am honored to be cooking with the likes of her and the other talented members of The Daring Kitchen. She lured me in with </span><a href="http://creampuffsinvenice.ca/2007/11/05/eat-it-and-weep/"><span class="Apple-style-span" style="font-size: small;">this</span></a><span class="Apple-style-span" style="font-size: small;">, and my roommate at the time (who also inspired me with her culinary cunning) proceeded to teach me how to make caramel. I've never looked back.</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Have you ever taken a good look at nutmeg? (Or seen it whole for that matter?) It's just one of those surprisingly beautiful things.</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style=" ;font-size:small;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97FoDj5Lv8abwnwNFXGJf0YIsiyPO3uzBazyP4EU6eLruehUVlGon7_kjb0EnpOdVl6uLoNXWNOOk_dbZXrX7NXfUZI3vOygyldfaUJzHn_huK0kTbq9zm-q2_6rNkcex4DB05wkdy_8/s1600/IMGP5153.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97FoDj5Lv8abwnwNFXGJf0YIsiyPO3uzBazyP4EU6eLruehUVlGon7_kjb0EnpOdVl6uLoNXWNOOk_dbZXrX7NXfUZI3vOygyldfaUJzHn_huK0kTbq9zm-q2_6rNkcex4DB05wkdy_8/s400/IMGP5153.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5530473073578885506" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">The raisins (even though I don't always enjoy them) add to the sweetness of these muffins. Since they are intended for breakfast they are more spicy and fragrant than sweet- which is good if you're like me and sugar crashes you out in about ten minutes. Also, the texture on these babies comes out perfect. That little extra effort with sifting is so worthwhile. I know I've been doing a lot of carrot things lately but I couldn't say no to a really cheap five pound bag. I'm hoping they freeze well.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style=" ;font-size:small;"><span class="Apple-style-span" style="font-family: Georgia, serif; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-aH6NDv-OomsEHaNqMoNnoleKJG-WXQ8icCmJteDl-DrGmOEu16N6419F96S3eCbtolUztjQjBWRqlx-p69UCnLXYOJiSWCHsmB_S1-BRiH78CbsosUzCwmvkWe9HcLWBp3GO0ePj0c/s400/IMGP5144.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5530473373146890578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></span></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: small; ">Oh, and... no dairy :)</span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Carrot Raisin Muffins</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">makes 1 dozen muffins</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/2 cup raisins</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 1/2 cups flour</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 teaspoons baking powder</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon baking soda</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon ground cinnamon</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon ground or freshly grated nutmeg</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/4 cup sugar</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon salt</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 cup soy milk (or milk I suppose, if you want)</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/4 cup canola oil</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 teaspoon vanilla extract</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 cups grated carrots</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">I grated the carrots and the nutmeg myself. The carrots are a little thin, but they end up looking lovely in the muffin and they taste awesome. Plus, getting your food pre-chopped in a bag can mean less tasty freshness.</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 400 degrees. I used cupcake liners but feel free to just lightly grease a muffin tin and have at it.</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Soak the raisins in a bowl of hot water for about ten minutes- just boil some water and pour them over the raisins. It plumps them and makes them nice and tender so they separate and mix well with the batter. Who wants to bite into a muffin to find a hard stale raisin?</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">In a large mixing bowl sift together flour, baking powder, baking soda, cinnamon, nutmeg, sugar, and salt. Make a well in the center of the dry ingredients and add the milk, oil, and vanilla. Mix with a wooden spoon until just combined. It will be lumpy but I promise it will work itself out once the carrots and raisins are in there. Fold in the grated carrots. Drain the raisins and fold them in as well. Divide the batter evenly among the cups, about 3/4 full, and bake for 18-22 minutes. Let cool on a rack. Easy. Easy, easy.</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Enjoy!</span></span></span></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com1tag:blogger.com,1999:blog-4114085454871988910.post-31131383828666303092010-09-11T12:11:00.000-07:002010-09-22T09:39:34.504-07:00Lemon Gem Cupcakes<div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Warning: For Lemon Lovers Only</span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4KSmW5DpGwHEr7HUhO8cGNc5vlUEVW2RdT1kNLWjv3JNX2Nu7lIJtUT1BRKha7ltdjbmJamg-9655ok03b-zg-8e4xBuX0QyFHwmiAfcHaG_-ZFj_y_f_-rdymsfbElLL9OQqv6BwSWU/s1600/IMGP5032.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4KSmW5DpGwHEr7HUhO8cGNc5vlUEVW2RdT1kNLWjv3JNX2Nu7lIJtUT1BRKha7ltdjbmJamg-9655ok03b-zg-8e4xBuX0QyFHwmiAfcHaG_-ZFj_y_f_-rdymsfbElLL9OQqv6BwSWU/s400/IMGP5032.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5515738315416978546" /></a></div><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:small;"><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">I promise this wont turn into a cupcake blog (that trend isn’t gonna stick around for long). There’s way too much fun to be had in the kitchen to waste it on cupcakes or being vegan all the time. Yes, as an exercise in discipline I’ve been trying out a vegan diet. I’m trying to keep it interesting, and many vegans will tell you that they’ve been “opened up to a whole new world of taste!”, and I’m sure if one were to have completely unlimited resources then that is surely the case, but I am not one of those lucky people. It’s somewhat stringent, but I really did enjoy the pine nut based variation on alfredo sauce I made with my lovely friend Tracey this week. And THESE, these adorable babycakes could fool just about anybody. They are super lemony, and the icing (which is more like a glaze) is kind of unwieldy, but they are very tasty and make it look like I know what I’m doing!</span></span></p></span></span></span></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgcgBezoZcIJL9rUzkfXLOkdLeKFuldyCKhV7oNlHCjCMMcEpNRfqJBQpSTlVzs_MAQm_C27AUsmIZ_PswH_6Dg84VlsDRQ7BwIz0vhPOJW1mpRGIKnub_YLF4NdVTWcXcukeaHh1pn4/s400/IMGP5001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5515738717479530738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">The only part of this recipe that required a little bit of doing was the sifting and the zesting. MAKE SURE YOU HAVE ENOUGH LEMONS and you don't have to go back to the store like me. Zesting is one of those things that I haven't completely figured out the secret to yet, I'm sure Alton Brown has some secret method that will make my life a lot easier. I will update if I can find it! I have a pretty cool zester, but a clean metal file (like you would find in a wood shop/garage/home depot) works. Some box graters have a zesting side- you know, the one you always accidentally cut yourself on!</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeT5pHxR8bafSpoXzbtd4kdwu1Du2VzwG76S2TBGAC0_9RgIPI_csndOw8WastX1SRQfdhp_31BPCcZ4L1ChYZz4NDiqZePRonmhRDaNQA5qzp_mA6Pytkoh2MOOnfc722SLBX01lrG-Y/s400/IMGP5005.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5515738881980260834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">These are very pretty cupcakes, nice and moist and glowy. </span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Adapted from Isa Chandara Moscowitz</span></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Lemon Gem Cupcakes</span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For the cupcakes:</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 1/3 cups all-purpose flower</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon baking powder</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3/4 teaspoon baking soda</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon salt</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 cup canola oil</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2/3 cup plus 2 tablespoons sugar</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup rice milk</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon vanilla extract</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 cup lemon juice</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon lemon zest</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For the frosting:</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 cup non-hydrogenated soy margarine, softened*</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 cup soy milk</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons lemon juice</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 cups confectioners sugar, sifted**</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">*A note on soy margarine: Obviously, you don't have to make this recipe vegan, I just chose to for experimental purposes. I used Earth Balance buttery sticks and they worked just fine.</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">**A note on sifting: I know, it's kind of a pain, but this extra step will ensure that your cakes or whatever you are making has a smooth and fluffy texture. Sifting not only works out any lumps that may be hiding in your dry ingredients, it also aerates the flour/sugar/etc. so that it incorporates into the recipe better and comes out fluffier.</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 350 degrees. Line a twelve-muffin tin with paper liners. Sift together the flour, baking soda, and salt. In a separate bowl (I just put it straight into the Kitchenaid) combine the oil, sugar, rice milk, vanilla, lemon juice, and lemon zest. Once the wet ingredients are well incorporated, pour in the dry ingredients and mix until smooth. The recipe said to fill each cupcake liner about 2/3 full but I found that I had a lot of leftover batter- I'd go for about 3/4 full. </span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Bake for 17-20 minutes. Even though I have a mad-hot gas oven, these took awhile to get done. I checked them at 18 minutes but ended up putting them back in for another four. Look for a slight browning on the top, and give them time to cook through so the bottoms aren't too dense and soggy. Once they are cool enough to touch, let them cool on a rack and DO NOT FROST until they are completely cooled.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">While they are in the oven, go ahead and make the frosting. Or make it beforehand, whatever. I found that this frosting recipe yielded a lot more than I needed, so if anyone can think of something to do with a bunch of lemon frosting I'm up for ideas.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Whisk the margarine until fluffy- I also did this in the Kitchenaid and I would recommend using either a stand or a hand mixer so you can get the right consistency. Stir in the soy milk and lemon juice, add the confectioners sugar and mix until smooth. Keep working with it until it feels right. I added sprinkles for a little visual interest.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Just be patient, be careful, and be open minded to vegan baking once in awhile!</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Enjoy! </span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></span></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0tag:blogger.com,1999:blog-4114085454871988910.post-67088822023939702112010-08-28T15:06:00.000-07:002010-09-01T10:29:33.253-07:00Carrot Cake Cupcakes & Gig Posters<div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">The last few days have been a constant stream of creative JUICE! Which is great because I have felt a little blocked lately. Maybe it was having </span></span></span><a href="http://www.youtube.com/watch?v=JBwy5y_tdQk"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Moonage Daydream</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"> stuck in my head, maybe it's because I had the opportunity to dance away the stress a few times this past week (with my good friend Santa!)</span></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKAcx45Vdd5INtv2eMduKLmd6lSsKwRxez2bsVMnC5oi3uH9jw7MKvGFlqeEoBvLsripCHIdzULiqeu4aIHuh5FDG-2_dEjlE53CAozSYU4FR7rm6hHdrk5X_slNm062J6jw6hyphenhyphenq44VQ/s1600/carrotcake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKAcx45Vdd5INtv2eMduKLmd6lSsKwRxez2bsVMnC5oi3uH9jw7MKvGFlqeEoBvLsripCHIdzULiqeu4aIHuh5FDG-2_dEjlE53CAozSYU4FR7rm6hHdrk5X_slNm062J6jw6hyphenhyphenq44VQ/s400/carrotcake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5511989082679060498" /></a><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I am a big fan of carrot cake, and I might have a hard time fully trusting someone who is actually opposed to it. The great thing about this recipe is that it has no raisins, although it wouldn't hurt to add them. It makes them a little more fun, plus I think it would be pretty easy to convert this into a vegan recipe. (Don't act all bummed out, there's nothing wrong with trying to cut out eggs and cheese once in awhile!) These really are ridiculously good, I made them for a gallery opening last november and someone came up to me with half a mouth-full and described them as "LIKE, THE BEST THING I'VE EVER PUT IN MY MOUTH!!" These are incredibly easy to make, and there's not too much icing so the cake can really speak for itself. I'm sure you will get the same response!<br /></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Before I get to the recipe, I would like to mention that I have been able to do some really fun design and illustration lately, so if you like what you see and you have a need for it, let me know! One of my oldest dearest Nashville friends asked me to do this gig poster a few days ago, and for making this happen in such a short amount of time- I'm not disappointed in myself. To check out the line up for the show you can click </span></span><span class="Apple-style-span" style="font-family:arial;"><a href="http://www.facebook.com/event.php?eid=147711551925748&ref=mf"><span class="Apple-style-span" style="font-size: small;">here.</span></a><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-family: Georgia, serif; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2kqK4jglOkdFISDfaZCAvmYh1Q8xPHBr5GkvZXdkqhmm2gcmZrieGNkwFVF4bIG_mKtHNp2lR5VhfupWeQd-6W2Zubx1EETcn0Gx4T9tJhX4Jexba0Ckkj9SpniuNpEkJvlyXKCEQH8/s400/RockTheBlock.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5511991287689762066" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 259px; height: 400px; " /></span></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: small; ">In other news, please send good thoughts/energy/what-have-you my way, I really need a job and I'm trying to stay super positive about it!</span></div></div><div><span class="Apple-style-span" style="font-family: arial; font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For the Carrot Cake, Serves 12 (This recipe doubles beautifully if necessary):</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 1/4 cups shredded coconut (I always end up having leftover, and I prefer unsweetened)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup sugar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/3 cup vegetable oil, plus more for pan if needed</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons fresh orange juice</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon vanilla extract</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 large eggs</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon baking powder</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon baking soda</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon ground allspice</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon salt</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3/4 cup plus 2 tablespoons flour</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 1/2 cups shredded carrots</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup chopped walnuts</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For the Cream Cheese Icing:</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">8 oz cream cheese at room temperature</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3/4 cup confectioners sugar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon vanilla extract</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 350 degrees F, spread 1 cup of the shredded coconut out on a baking sheet and toast in the oven until golden brown, about five minutes. DON'T FORGET, this stuff will burn so fast. Transfer to a small bowl and set aside to cool.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">In a bowl (or a stand mixer, thats what I did) combine the sugar, 1/3 cup oil, orange juice, vanilla, and eggs. Mix in baking soda, baking powder, allspice, and salt. Add the flour, mix, then add the shredded carrots, walnuts, and the remaining 1/4 cup shredded coconut.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I had some muffin tins at some point during college, but I think an old roommate ended up with them; that's ok though, she would leave the gas oven on... I think she was trying to kill me so I'll take my life over my muffin tins. The point is, you can get 3 packs of aluminum muffin tins -liners included- at most grocery stores, and if they're not too caked after ward they are totally reusable. They're usually between $2-$4. Also, if you can find them, get the silvery cupcake liners. They hold up extremely well and they look sooooo good.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">So, oil your pan or divvy out your liners and start filling them with batter. They should be about 2/3 full each, otherwise you will have total cupcake overflow and a burnt mess in your oven, and your smoke alarm will probably start screeching (and if you don't have a smoke alarm, shame on you). I always try to put less in than I think is necessary and then go back over the tops with the leftover batter, just to make sure I'm not overdoing it.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Bake the cupcakes until a toothpick stuck in the middle comes out clean, about 25 minutes depending on your oven. Let them cool completely on a rack if you've got one before icing them.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">While the cake-lets are baking, whisk the cream cheese, sugar, and vanilla together until smooth by hand or in an electric mixer. Only spread it on the cupcakes at room temperature, otherwise they will fall apart. Store in an airtight container for up to a week. Garnish the cupcakes with the toasted coconut.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Enjoy!</span></span></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com1tag:blogger.com,1999:blog-4114085454871988910.post-72377593557520155772010-08-22T15:01:00.000-07:002010-10-01T07:16:01.831-07:00Almond Apricot Chicken with Mint Pesto<div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I don't have many pictures this week! Nashville has been really stormy lately (i.e. getting dark inconveniently early) so most of the shots I took were so dark that they weren't even worth editing. Either way, I had a good time making this. Kitchen therapy is the new black.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNYuwZaTw9FIhUHw3khug55wZ18b76925gcPQ8vLio78fnoQSADM5PjiFazNcvYTQn03cnCjDGU5uxoxSVgfIcbBMn0CtoBA-ltZqpcd2a7OkN_YwlQ5aGawS5mMxMB4fZ2PsMdeMSw4/s1600/mintpestochix+copy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNYuwZaTw9FIhUHw3khug55wZ18b76925gcPQ8vLio78fnoQSADM5PjiFazNcvYTQn03cnCjDGU5uxoxSVgfIcbBMn0CtoBA-ltZqpcd2a7OkN_YwlQ5aGawS5mMxMB4fZ2PsMdeMSw4/s400/mintpestochix+copy.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5508365452380408050" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Have I mentioned lately how much fun I've been having? Well, good times merit mentioning again, so there it is. I am having a blast. If you happened to see me at Tomato Fest last weekend on stage at the red head contest, I meant every word!</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I have considered changing the name of this blog to "1,000 things to do with chicken breast and other things Martha Stewart has taught me" but that's not nearly as easy to remember. Yes, I do have another chicken recipe, they're just so photogenic! Plus, it's something I can buy in bulk cheaply and it's a more healthy option than many things. The pesto starts to oxidize pretty much the moment it is out, but I promise it tastes really fresh and light. This recipe pairs some unexpected flavors, and it's not something I can imagine becoming a classic, but if you are in the mood for a light, fresh and almost Mediterranean flavor, give this one a shot.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Adapted from Martha Stewart</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For the chicken:</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">4 boneless, skinless chicken breast halves</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup sliced almonds (always good to have around anyway to liven up a salad etc.)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 ounces goat cheese</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">4 dried apricots, cut into 1/4 inch cubes</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">coarse salt & ground black pepper</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/3 cup plain breadcrumbs (also good to have around)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 large egg, lightly beaten</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For the mint pesto:</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3 cups lightly packed fresh mint*</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 cup sliced almonds</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup extra-virgin olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">coarse salt</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">*Two things: It just occurred to me that I completely forgot to salt the pesto, but it still tasted great, and who needs extra salt in their diet anyway? So, consider the salt optional. Also, I did not have quite enough mint, so I just eyeballed the amount of almonds I used and added olive oil very conservatively until the texture was right. Remember you can always add but can never subtract!</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 375 degrees F. Cut a slit in each breast (being careful not to cut through completely to the otherside) to create a pocket about 4 inches long.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">In a small bowl, combine 1/4 cup of the almonds with the goat cheese and apricots. Stuff each breast with the one quarter of the mixture. Season the breasts with salt and pepper all over.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">On a plate, combine the breadcrumbs and the remaining 1/4 cup almonds. Dip or brush each breast with the beaten egg, then dredge in the mixture. Make sure you get the sides! </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Heat the oil in a large ovenproof (hah, wish I had one!) non-stick skillet over medium heat. Cook the chicken until golden, 3 to 4 minutes on each side. Remember, this is the only chance you will have to make it look good, and it will have a chance to cook through in the oven so just worry about nice pretty browning. Transfer the chicken to the oven and bake until cooked through, about 15 minutes. Meanwhile, make the pesto.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">In a food processor (or blender, whatever ya got), combine the mint which you have thoroughly washed with the almonds and process until finely chopped.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Add the olive oil gradually, and season with the salt if you're using it. Keep it at room temperature until ready to use, it will last in the fridge for up to two weeks, just make sure you let it get to room temperature before serving it so you can taste all the lovely minty-ness.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Serve the chicken hot with the pesto. Enjoy!</span></span></div></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com1tag:blogger.com,1999:blog-4114085454871988910.post-9148865143492545922010-08-10T10:31:00.000-07:002010-08-10T13:18:53.986-07:00Freelancing Extraordinaire!<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; "><span class="Apple-style-span" style="font-size: small;">Let me start off by saying that I have some GOOD FRIENDS who are so willing to HELP ME OUT! Thank you to everyone who has been getting my name and my portfolio out there, I am a lucky girl, and this is an amazing city to be in! I have had an influx of freelance work lately, and it is fun and scary and challenging all at the same time. I am also still applying for steady work all over the place.</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio17tb-QloKPxB_dft0lV6YsDM6Nee47M9-BrcLV5vjeOvse9FWTTe-hxvFryMu8hgYua0C546y0Zr7hwXjt7fholqRS3CunCjgWa9zgpGtJpqSuKs6RDQAdTa2fxYOxdLvPInwqsML6g/s1600/IMGP4941.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio17tb-QloKPxB_dft0lV6YsDM6Nee47M9-BrcLV5vjeOvse9FWTTe-hxvFryMu8hgYua0C546y0Zr7hwXjt7fholqRS3CunCjgWa9zgpGtJpqSuKs6RDQAdTa2fxYOxdLvPInwqsML6g/s400/IMGP4941.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503876459457359746" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><div><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Lately I have been working with </span></span><a href="http://www.eastsidemanorproductions.com/"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">East Side Manor Productions</span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> designing brochures and cards, doing a little photography, and helping them to market and promote their events. They have a beautiful house located in East Nashville that is being turned into a venue for parties, writers nights, and this month: cooking classes!</span></span></span></div><div><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOKwVtlGj5-mrEfpcbSllsSc1ikd91veIBdy0jjwm8AgZ0WL2BhS3fe8f0lrejBTgpGYbBOYWoSuaIVOq6eIKWsq19_QlA_nMwhsi3fJFKzUpxq2TD9XKXUUfxHVCC7cK6shS7jio4HI/s400/IMGP4945.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503877000945963522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></span></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> Perfect place for me, right? So this week I created a brochure for them promoting small classes with Chef John McNeil, a brilliant individual who has cooked at Emeril's, Commander's Palace, and New Zealand's famous Logan Brown restaurant. This months class will be focused on Creole Cooking (!!!) and it will take place at 7pm on August 12th. You'll be in East Nash anyway for Tomato Festival, so why not take a break from the heat and have some lovely gourmet food in a relaxed elegant environment? The class will cost $40 per person, and all ingredients (that means you get to eat dinner), wine (that means you get to drink WITH dinner) and utensils (that means you get to help with dinner) will be provided. You will also receive a copy of all recipes, as well as any photography taken during the class. Guess who gets to help with the photography?</span></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Hint: Red & Extraordinary</span></span></span></div></span></span><div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; "><div><span class="Apple-style-span" style="font-family: arial; font-size: small; ">I hope I have made this sound enticing, because it is going to be a really special and lovely event. John prefers to work with a small class size, 14 is his maximum in fact, so you are assured a laid back time. Please consider attending, and if you are interested contact Rossana@EastSideManorProductions.com</span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small; "><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small; ">Now, off to continue the job search!</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small; ">-E</span></span></div></span></span></span></div></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0tag:blogger.com,1999:blog-4114085454871988910.post-2287883843473971862010-08-03T13:53:00.001-07:002010-08-03T14:01:06.059-07:00Because it's supposed to be food AND design...<div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Oh, hello! It's been awhile...</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYz8hO0UHkHIzdfm0mAPpQdSSDLuyE1G-r7ZJ0MxjyivsJGWYDUgvcTychxezc7b9uJKlZjpmZYaQux1j1h13dVHz1qyq50tt3Zod1OLLfWny2EQaLrYs6yEjGrw54sTMiZJsMDoC8-t0/s1600/IMGP4863.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYz8hO0UHkHIzdfm0mAPpQdSSDLuyE1G-r7ZJ0MxjyivsJGWYDUgvcTychxezc7b9uJKlZjpmZYaQux1j1h13dVHz1qyq50tt3Zod1OLLfWny2EQaLrYs6yEjGrw54sTMiZJsMDoC8-t0/s400/IMGP4863.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5501290025243736930" /></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">Here are a few examples of what I've been working on lately. I created this book jacket for a project where the only requirement we really had was that it had to be informational and 'about tea'. As you may have guessed, I love cookbooks! I went with a culinary approach to the assignment, and I must say it was one of my favorite projects in college.</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6r2fowqkkttkQ14FxK_44k2bf_D28qmOj3uMTriYVfKX4tfXsCBoa7w0aOYHXQ6xDIFK9UOHWeqMfYrl8Abzt3vyWp1yKFWJMNxKxxatMYzV68RQKLSSQCRh1ybT8HhWdYAtMtkUWn-M/s1600/IMGP4860.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6r2fowqkkttkQ14FxK_44k2bf_D28qmOj3uMTriYVfKX4tfXsCBoa7w0aOYHXQ6xDIFK9UOHWeqMfYrl8Abzt3vyWp1yKFWJMNxKxxatMYzV68RQKLSSQCRh1ybT8HhWdYAtMtkUWn-M/s400/IMGP4860.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5501289789117416674" /></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">I have been using these business cards lately and defining them as "1950's Kitchen Kitsch". Type and I have not always had a great relationship, but we're working on it.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I have been applying for many jobs lately, and going to a couple of interviews. Once I get my schedule a little more streamlined I hope to update more consistently. Thanks for your patience!<br /></span></span><div><span class="Apple-style-span" style="font-family: arial; font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: small; ">More on food & design soon!</span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">-E</span></span></div></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0tag:blogger.com,1999:blog-4114085454871988910.post-53640578906475391452010-05-26T16:23:00.000-07:002010-05-28T15:10:58.572-07:00Strawberry Rhubarb Shortcake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4033/4648688640_a173dc83fe.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4033/4648688640_a173dc83fe.jpg" border="0" alt="" /></a><div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial, serif; "><span class="Apple-style-span" style="font-size: small;">...At least that is the short version of the title. The real title would be something like "shortcake pieces with macerated strawberries, rhubarb compote, and vanilla whipped cream". I thought the shortened version would be equally as appetizing. (I will get a better picture of this if I have any left later!) I have been so excited for rhubarb lately. I must confess, I have never actually had it! I know! I'm from the south and everything!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4022/4642762285_8751485d42.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Anyway, I made this for a party I should be attending in an hour or so, and I am really looking forward to people's reactions to this. Even though there were a lot of steps to this recipe, it was entirely worth it and really not too laborious. I haven't had much time to cook lately, either (and have been living off the leftovers from graduation), so I found this really relaxing and enjoyable. Plus, there are so many variations one could apply to these recipes that you are bound to turn out with something good</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4030/4642761557_3f31261d7c.jpg" style="text-decoration: none;"><img src="http://farm5.static.flickr.com/4030/4642761557_3f31261d7c.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></a><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;font-size:16px;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4017/4642762547_6636364240.jpg" style="text-decoration: none;"><img src="http://farm5.static.flickr.com/4017/4642762547_6636364240.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4030/4642761557_3f31261d7c.jpg"></a></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">I will keep this short and sweet, I’m having too good of a time to sit in front of the computer right now, I hope you enjoy this recipe!</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times; min-height: 14.0px"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><b>Shortcakes</b></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">2 1/2 cups all purpose flour (leveled carefully), plus more for dusting</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1/3 cup <b>cold</b> unsalted butter, cut into small pieces</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1/3 cup plus 1 tablespoon sugar (used at separate times)</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">2 1/2 teaspoons baking powder</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1 teaspoon salt</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1 cup milk</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><b>Rhubarb Compote</b></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">2 1/4 pounds rhubarb</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">1 cup plus 2 tablespoons sugar</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">1/2 cup water</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">3 strips (each 2 1/2 by 1/2 inch) orange zest</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">3 strips (each 2 1/2 by 1/2 inch) lemon zest</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">1/4 teaspoon course salt</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><b>Macerated Strawberries</b></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">1 pint fresh strawberries, hulled (large berries like I used should be halved or quartered lengthwise)</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons sugar</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">1 teaspoon fresh lemon juice</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><b>Whipped Cream (I doubled the amounts you see here)</b></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">1 cup heavy cream</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon confectioners' sugar</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon pure vanilla extract</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;">Prepare the Shortcake:</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;">Preheat the oven to 425. The recipe I used called for a food processor, and I only have a mini, so I used a combination of my kitchen aid and immersion blender. So just get this step done the best way you know how, even a fork would work in a pinch. Combine the flour, butter, salt, 1/3 cup sugar, baking powder, and salt. Process until the mixture looks like a coarse meal. Add the milk, pulse your mixing apparatus four or five times, do not over do it, you just want it to be moist.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;">Turn out the dough onto a floured surface and with floured hands, shape it into 4 x 8 inch rectangle. This is a REALLY sticky dough so flouring your hands is important.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;">Dust a large knife with flour, I found this kind of difficult, maybe wetting it first next time would be the ticket. Cut the dough into 8 squares. Transfer the cakes to a baking sheet and sprinkle them with the remaining tablespoon sugar. Bake until golden. I set my timer for 25 minutes and it was probably five minutes too long, so really keep an eye on these. I thought they were a little too hard so I grated off some of the burned parts and cut them up into quarters for serving.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;">Meanwhile, prepare the fruit:</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;">Go ahead and stick the bowl you will be using for the whipped cream in the freezer or fridge.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;">For the macerated strawberries, all you need to do is hull them (meaning remove their stems and of course wash them) and cut them up to the size of your choice. I quartered mine lengthwise because they were so large. Then toss them with the sugar and lemon juice and leave them at room temperature for at least 20 minutes. How easy is that? The sugar draws out the berry's natural juices, and the lemon gives it a little extra kick. So simple, so tasty.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;">The rhubarb is a little more time consuming but so worth it. I was so excited about it! It gets a little dirtier than your average fruit so it's a good idea to wash it and wipe it down with a paper towel. Cut the rhubarb using a diagonal cut crosswise in one inch pieces.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;">Bring the sugar, water, zests, and salt to a boil in a large straight sided skillet, stirring until the sugar is dissolved. Add the rhubarb and stir to coat. It may look like there is not enough liquid to cover, but the fruit will release it's own juices as it is cooked. Cover, and cook on medium low heat until the rhubarb is just tender, you want it to hold it's shape. Mine took about seven or eight minutes. Remove from the heat and allow the compote to cool for one hour before you use it. Sugar gets ridiculously hot.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;">Finally, the whipped cream:</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;">Growing up, I never worried about the bowl chilling, and still always had yummy whipped cream on thanksgiving, but I really think it cut my preparation time in half. Oh, having a snazzy green apple colored Kitchen Aid doesn't hurt either. I used the whisk attachment and it worked beautifully- so will an electric hand mixer, but with a stand mixer you can just walk away for a few minutes. Glorious. Beat the whipping cream until you get soft peaks, then gently ad the sugar and vanilla. You don't want to crush all those air bubbles you worked so hard for (or not). Return to whipping until the soft peaks form again.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;">Combine all the elements in whatever manner you see fit, my favorite was in a bowl sort of like a trifle. So good, and so pretty. Enjoy!</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-size:small;"><br /></span></p></div><div><br /></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0tag:blogger.com,1999:blog-4114085454871988910.post-53340838892581677672010-05-11T08:19:00.000-07:002010-05-11T08:22:40.301-07:00Birthday-pants Extraordinaire!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3400/3518260077_74ac103331.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm4.static.flickr.com/3400/3518260077_74ac103331.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-family:arial;">I know i have been on somewhat of a hiatus, and that makes me sad because I would love to be able to cook all the time! Those finals won't take themselves! Be back soon :)</span>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0tag:blogger.com,1999:blog-4114085454871988910.post-84152060493688868012010-04-23T11:57:00.000-07:002010-09-02T10:15:17.522-07:00Balsamic Chicken with Garlic<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4047/4545852401_6e0f52fd0e.jpg"></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4017/4546492426_8fc65ff8a5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4017/4546492426_8fc65ff8a5.jpg" border="0" alt="" /></a></div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><div><span class="Apple-style-span" style="font-size: small;">This is so exquisitely easy, and my goodness does it look impressive. I've really been wanting to update consistently, but since I am about to graduate from college that can be very difficult!. Just to reiterrate how incredibly quick and easy this dish is: I did not think I would have time to cook dinner yesterday but I had a small break around three o'clock, came home, cooked it, and went back to school within an hour. Granted.... I still have some dishes to do, shhh.</span></div><div><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="http://farm3.static.flickr.com/2652/4545847935_24260db98a.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div><span class="Apple-style-span" style="font-size: small;">Have no fear with the deglazing process! It may seem intimidating, but as long as you work quickly and take visual cues from key words like "syrupy", you'll do fine.</span></div><div><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4036/4545843705_3b076714f4.jpg"><img src="http://farm5.static.flickr.com/4036/4545843705_3b076714f4.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></a></span></div><div><span class="Apple-style-span" style="font-size: small;">And look how lovely it turns out...</span></div></span></span><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4047/4545852401_6e0f52fd0e.jpg"><img src="http://farm5.static.flickr.com/4047/4545852401_6e0f52fd0e.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><b><span class="Apple-style-span" style="font-size: small;">Balsamic Chicken with Garlic</span></b><span class="Apple-style-span" style="font-size: small;"> (and one heck of a pan sauce!)</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">adapted from Food Network Kitchens</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">(I did not need to make four chicken breasts at once, so I halved this recipe and it still turned out beautifully. Such is not always the case with baking so watch out.)</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">10 cloves garlic</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Flour, for dredging</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">4 boneless, skinless chicken breast halves</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Kosher salt & fresh ground pepper (possibly the best thing you can have in your kitchen)</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons vegetable oil</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">1/4 cup balsamic vinegar</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">1 1/4 cups low-sodium chicken broth</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon all-purpose flour</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons water</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">1 to 2 tablespoons butter (optional)</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><b><span class="Apple-style-span" style="font-size: small;">Hardware:</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">1 frying pan, nonstick or stainless- whatever you've got</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">1 baking dish, the one i used is like 8 x 8 x 1.5 I think. Pretty standard size, I will have to check</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Tongs are helpful for turning chicken, but a spatula works just as well.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Wooden spoon</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 350 degrees, smash and peel the garlic. I use a big knife like you see chef's on TV do, just make sure you have good leverage so that the garlic doesn't go flying across the room. Trust me, this happens.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Heat a large skillet over medium-high heat. Regular is best for making a pan sauce, but I used my nonstick- no big deal. Put a little flour on a plate, I used about a tablespoon and a half, but keep in mind I halved my recipe. Just eyeball about how much you think will cover the amount of chicken you are using. Pat the chicken dry with paper towels and season all over with salt and pepper. Dredge on the flour plate and shake off any excess. Add oil to the hot pan and make sure it coats evenly. Place the dredged chicken in the pan and scatter the garlic around it.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Cook the chicken about five minutes on each side until it's a lovely golden brown. As for recipes like this, where the chicken spends the last of it's cooking time in the oven, your only chance to brown your chicken and make it look pretty is at the beginning on the stovetop. Don't be afraid to get it nice and golden, this is just the outside, the rest will be taken care of in the oven. Keep an eye on the garlic though, it will cook much faster and requires more turning.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Transfer the chicken to the baking dish and bake until cooked through, about 10 minutes. Leave the garlic in the skillet, it's still got work to do.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Pour the vinegar into the hot skillet. Use a wooden spoon to scrape down the skillet and mix up any browned bits from the bottom of the pan. Boil until the vinegar gets syrupy, about a minute or so. Add the chicken broth and bring to a boil.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Mix the flour and water together in a small bowl (this is what is called a "slurry"). Whisk the slurry into the wonderful garlic-y vinegar-y mixture and boil until the sauce thickens, about one minute. Stir in the butter at this point if you are using it. I did not originally intend to use butter, but the slurry decided it would stick together a little. I used just under a tablespoon and that small amount of greasiness really smoothed everything out. Season the sauce with salt & pepper to taste. Add any collected juices from the chicken into the sauce. Plate the chicken and pour the sauce over it with a clove or two (or three) of garlic. </span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Enjoy!</span></span></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0tag:blogger.com,1999:blog-4114085454871988910.post-84240887314197328502010-04-15T11:18:00.000-07:002010-04-15T12:51:22.223-07:00Brownies, Brownies<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4047/4523366165_fe2be7215d.jpg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2720/4523363359_5f0d4d03b3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2720/4523363359_5f0d4d03b3.jpg" border="0" alt="" /></a><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Let me preface this with saying, I have never claimed to be a baker... but I try! I had a lot of brownies to make for some very special people. I combed my most trusty cookbooks and websites only to find mixed reviews or questionable methods. Solution: two kinds of brownies.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="http://farm3.static.flickr.com/2747/4523362921_7623e9e4fa.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></span><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">So, this post is a "learn with me/do as I say not as I do" sort of thing. I was rushing, and rushing can lead to overlooking.... like the vanilla that fell over and hid behind my recipe book stand. It never made it into the final Dulce De <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Leche</span> brownie batter... alas I think the creamy wonderful </span><a href="http://www.williams-sonoma.com/search/results.html?words=dulce+de+leche"><span class="Apple-style-span" style="font-size: small;">Dulce De <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Leche</span></span></a><span class="Apple-style-span" style="font-size: small;"> might have compensated for the lack of extract. As for the Outrageous Brownies, I only had kosher salt, whereas the recipe called for fine salt. This really wasn't too bad. I really enjoy the combination of salty and sweet, and you could actually taste the salt in the final product without it being completely overpowering. I would call that more of a happy accident, at least for me, but I would recommend using regular salt as it </span><i><span class="Apple-style-span" style="font-size: small;">is</span></i><span class="Apple-style-span" style="font-size: small;"> an unexpected flavor for most people. Also for this recipe, Mama's got a brand new pan!</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4066/4523366511_6849c62737.jpg"><img src="http://farm5.static.flickr.com/4066/4523366511_6849c62737.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">And oh. my. gosh. IT'S HUGE AND I'M OBSESSED WITH IT. If you are considering getting a half sheet for any reason (that's 18 x 12x 1), do it. They are fabulous and I'm sure it will last forever.</span></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">These recipes were adapted from two of my foodie <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">heroes</span>: David <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Lebovitz</span> & Ina <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Garten</span>.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2703/4523363147_e6abf5b9a8.jpg"><img src="http://farm3.static.flickr.com/2703/4523363147_e6abf5b9a8.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="http://farm5.static.flickr.com/4023/4523995756_683a2eb1b7.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Batch 1: Dulce De <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Leche</span> Brownies</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">adapted from David <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Lebovitz</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">makes about 12 brownies.... depending on how you like to cut :)</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(32, 33, 34); line-height: 18px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">8 tablespoons salted or unsalted butter, cut into pieces<br />6 ounces bittersweet or semisweet chocolate, finely chopped<br />1/4 cup unsweetened Dutch-process cocoa powder<br />3 large eggs<br />1 cup sugar<br />1 teaspoon vanilla extract (don't <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">forget</span>!)<br />1 cup flour<br />optional: 1 cup toasted pecans or walnuts, coarsely chopped<br />1 cup Dulce De <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Leche</span>, or <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Cajeta</span></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 350 degrees. While you are doing this, I would recommend toasting the nuts. I like to place my nuts in a frying pan over medium and really keep an eye on them. They will become fragrant and darken a few shades. It doesn't normally take longer than about five minutes depending on the nut.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Apparently I just wasn't paying a terrible amount of attention to Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Lebovitz</span>. He says the line the bottom of an 8 inch pan with foil and then grease the foil with non-stick cooking spray or butter, which I did not do. I did butter the pan, though, apparently I just did not even see the bit about the foil. This is the most likely reason why my brownies did not turn out nearly as pleasing to the eye as his. They were tasty, but they were definitely a <span class="blsp-spelling-error" id="SPELLING_ERROR_11">carmel</span>-y <span class="blsp-spelling-error" id="SPELLING_ERROR_12">melty</span> mess.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">In a medium saucepan, melt the butter, then add the chopped chocolate and stir constantly over </span><b><span class="Apple-style-span" style="font-size: small;">very low heat </span></b><span class="Apple-style-span" style="font-size: small;">until the chocolate is melted.</span><b><span class="Apple-style-span" style="font-size: small;"> </span></b><span class="Apple-style-span" style="font-size: small;">When it comes to chocolate- ALWAYS go low and slow. Remove from heat and whisk in the coco powder until smooth. Add the eggs one at a time (it will look a little funky at first, but have faith, by the third egg you will see the beautiful brownie batter begin to emerge), then the sugar, vanilla, and flour. Add the nuts at this point if you are using them.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Scrape half of the batter into the prepared baking pan (foil & all!) and spread out. In even dollops, drop 1/3 of the Dulce De <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Leche</span> onto the brownie batter and drag a knife gently through to swirl the batter slightly. Pour the rest of the brownie mix over the top and repeat the process with the remaining Dulce De <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Leche</span>. I think I may have dragged my knife too heavily, for the incredibly amount of swirl that Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Lebovitz</span> had in his brownies, I would almost <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">recommend</span> using something like a toothpick.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Bake 35-45 minutes, allow to cool completely. He says these brownies get better the second day, which is great since I immediately had to mail them off to my lucky gent! I think they will do fine in the fridge or covered with foil at room temp, up to you and how long you think you can make them last.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">I try to practice </span><a href="http://www.tonilydecker.com/articles/food.html?old=21"><span class="Apple-style-span" style="font-size: small;"><span class="blsp-spelling-error" id="SPELLING_ERROR_17">Mise</span> En Place</span></a><span class="Apple-style-span" style="font-size: small;">, which means having all ingredients measured, chopped, open, etc. and ready to go so that you can cook quickly and efficiently. It is a good habit, but sometimes it falls to the wayside. I cannot stress enough, however, the importance of thoroughly reading an entire recipe before you begin preparing it. That has really saved me (or caused me) a lot of trouble more than a few times- obviously I should have done a better job of it this time!</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-family: Georgia, serif; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4058/4523998838_e8f8b19e35.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></span></div></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="http://farm5.static.flickr.com/4047/4523366165_fe2be7215d.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Batch 2: Outrageous Brownies</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">adapted from Ina Garden, <i>The</i> Barefoot <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Contessa</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Makes a whole bunch of brownies. I mean it.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; color: rgb(61, 61, 61); line-height: 21px; ">1 pound unsalted butter</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; color: rgb(61, 61, 61); line-height: 21px; ">1 pound plus 12 ounces semisweet chocolate chips (they are sold in 1 lb. & 12 oz. bags at most grocery stores)</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; color: rgb(61, 61, 61); line-height: 21px; ">6 ounces unsweetened chocolate</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; color: rgb(61, 61, 61); line-height: 21px; ">6 extra-large eggs</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; color: rgb(61, 61, 61); line-height: 21px; ">3 tablespoons instant coffee granules</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; color: rgb(61, 61, 61); line-height: 21px; ">2 tablespoons pure vanilla extract</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; color: rgb(61, 61, 61); line-height: 21px; ">2 1/4 cups sugar</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; color: rgb(61, 61, 61); line-height: 21px; ">1 1/4 cups all-purpose flour</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; color: rgb(61, 61, 61); line-height: 21px; ">1 tablespoon baking powder</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; color: rgb(61, 61, 61); line-height: 21px; ">1 teaspoon salt</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; color: rgb(61, 61, 61); line-height: 21px; ">3 cups chopped walnuts ( I thought this was a little much, I used about 2 1/4 cups)</span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;">*Regarding the photo above with the butter and the chocolate; that melting process would have been quite a bit quicker if I had cubed the butter.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;">Preheat the oven to 350 degrees. Butter a half sheet (18 x 12 x 1) pan.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;">Melt the unsweetened chocolate, the butter, and the <b>1 lb.</b> chocolate chips in a medium bowl over simmering water. This is called a double boiler. I have an actual double boiler but the top bowl was much too small for the amount of chocolate and butter I was using. When doing this, make sure the water is just simmering, not boiling, and that the water is not touching the bottom of the pan. The only bowl I had that would fit was glass, so I was extra careful of the heat. Also, water ruins chocolate, so keep them away from each other! Once again, when melting chocolate: <b>low & slow. </b></span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;">Remove the mixture from heat and allow it to cool slightly. Meanwhile, in a large bowl, stir (DO NOT BEAT) the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate into the egg mixture and allow to cool to room temperature. I waited at least 15 minutes.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;">In a medium bowl, sift together <b>1 cup flour</b>, baking powder, and salt. Stir this into the cooled chocolate mixture. Toss the 12oz chocolate chips and chopped walnuts with <b>1/4 cup flour</b>, this will prevent them from sinking to the bottom of the batter. Stir the chips and walnuts into the batter (don't worry about the extra flour in the bottom of the bowl, you really just need the chocolate and nuts to be coated), then pour the brownie batter onto the prepared baking sheet.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;">Bake for <b>20 minutes</b>, then rap the edge of the pan on the oven rack to release excess air. Careful, you may spill a little of the batter into the oven and make your kitchen a little smokey. Yep, it happened to me. Bake for another <b>15 minutes</b> until a toothpick comes out clean in the middle... I should really buy some toothpicks. Allow to cool thoroughly, refrigerate, and cut as you please. These freeze pretty well, and they are so fudgey and lovely. Worth the effort.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;">Enjoy, And learn from my mishaps!</span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#3D3D3D;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0tag:blogger.com,1999:blog-4114085454871988910.post-12242096178801265512010-04-06T11:51:00.000-07:002010-04-06T13:14:29.900-07:00Pasqua & Braised Chicken with Mushrooms and Steamed Asparagus<div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:arial, serif;">Easter is always one of the best college breaks, and this year it was <b>not</b> combined with spring break so it felt like a giant bonus. The weather was perfect, and I was able to spend time with people who are important to me... and there was the food.</span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2478/4497143985_ce77c16f3b.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2478/4497143985_ce77c16f3b.jpg" border="0" alt="" /></a><div><span class="Apple-style-span" style="font-family:arial, serif;">I did not create the lovely honey glazed ham you see here, but I did burn myself on the pan! (Ha! I reeled you in with that pic, didn't I?)</span></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4037/4497143703_a84de3b1af.jpg" style="text-decoration: none;"><img src="http://farm5.static.flickr.com/4037/4497143703_a84de3b1af.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></a></div><div><span class="Apple-style-span" style="font-family:arial;">And there was plenty of "help" (sniffing, ham-gazing & dish pre-rinse attempts) from these little ladies. Anyway, cuteness aside, the main dish I wanted to share with you today was made for a certain lucky gent on Easter evening. I really enjoy a challenge in the kitchen (a la Julie/Julia), but as far as relatively simple recipes goes, this is absolutely one of my favorites right now.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Once again, this recipe is adapted from Martha's <a href="http://www.amazon.com/Everyday-Food-Great-Fast/dp/0307354164/ref=sr_1_1?ie=UTF8&s=books&qid=1270582032&sr=8-1">Great Food Fast.</a> In my opinion, it is one of the best books for people who want to take the next step towards becoming a better cook, or at least want to make food that is usually easy and always looks really impressive! I think the "looks impressive" part is a great stepping stone towards trying new and challenging recipes because it builds up confidence, I promise. Even if you don't hit a home run every time, you are improving your skills and becoming more comfortable with your own knowledge of what works and what does not. No fear cooks! Just be safe, please :)</span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4026/4497942806_0654062307.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Braised Chicken with Mushrooms & Steamed Asparagus</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">4 boneless, skinless chicken breast halves (go for a very medium size, about 6 oz each)</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Course salt & fresh ground pepper</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">2 tablespoons olive oil</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1 pound white mushrooms, wiped clean & sliced 1/2 inch thick*</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">4 garlic cloves, halved</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1/2 cup dry white wine (optional, I've had it both ways and it's still really great whichever way you choose to prepare the chix)</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1 3/4 cups reduced sodium chicken broth</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">2 tablespoons chopped fresh parsley, plus more for garnish</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">*I sliced the 'shrooms myself the first time I made this, which was fine, but time consuming. This time, I bought pre-sliced mushrooms from Whole Foods. It cut my prep time in half. If you decide to do this, just make sure you clean mushrooms properly- so important. I wash mine in a colander and then wipe them clean with a paper towel. would not recommend soaking them. If you've got a sink sprayer that can be a huge help.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1. Sprinkle the chix with salt & pepper, about 1/4 teaspoon each. Heat 1 tablespoon of the oil in a large skillet over high heat. Add the chicken; cook until lightly browned, 2-3 minutes per side. Transfer to a plate.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">2. Add the remaining tablespoon oil to the hot skillet. Add the mushrooms, garlic, and 1/4 teaspoon salt. Cover; cook over medium heat until the mushrooms release their juices, 2-3 minutes (I think it took mine a little longer, but you will definitely know when the mushrooms have released their juices). Remove the lid, cook over high heat, tossing occasionally, until the mushrooms are golden, 4-5 minutes.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">3. Pour the wine, if using, into the skillet (make sure it's hot enough! Mine was not so this part took a few extra minutes), cook, stirring until evaporated. The recipe said one minute but I judged by smell and look. Add the broth & parsley; cook over medium-high heat until the mushrooms are tender and the liquid has reduced, 8-10 minutes.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">4. Return the chicken to the skillet. Cover, simmer over low heat until the chicken is cooked through, 10-12 minutes. This chunk of time gives you just enough time to make the asparagus and whatever else you feel like serving. Serve the cutlets topped with the mushrooms and a drizzle of cooking liquid (yum). Garnish with additional fresh parsley.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">For the Asparagus</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1. Wash the asparagus and remove tough ends. I like to hold mine on both ends and then gently bend downward until the end pops off.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">2. In a flat bottomed or larger skillet, lightly salt about an inch of water, or just enough to cover the asparagus. Bring to a boil, and cook asparagus for about 6 minutes until softer, but still lightly crunchy and bright green in color. You can add all kinds of seasoning to asparagus. I chose to just use pepper this time, but I am itching to try lemon & parm.... or hollandaise if I'm feeling really indulgent. Preparing asparagus this way is really kind of fool proof, it does not matter if you choose to cover the skillet while cooking, or only leave the veggies in for 2 minutes. It is all personal preference. </span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">3. Drain, season & eat up!</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">One of my favorite things about this recipe is that you will most likely have lots of leftover parsley. Parsley is great on TONS of things, I put it on almost everything until I can't use it anymore.</span></div><div><br /></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0tag:blogger.com,1999:blog-4114085454871988910.post-72815519120555502012010-03-29T18:49:00.000-07:002010-03-30T18:09:05.478-07:00Lettuce Wraps.... and a beer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2688/4474479923_4bb0bffef1.jpg"></a><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2724/4474490839_8435f6178d.jpg" style="text-decoration: none; "><img src="http://farm3.static.flickr.com/2724/4474490839_8435f6178d.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></a><span class="Apple-style-span" style="font-family:arial, serif;"></span><span class="Apple-style-span" style="font-family:arial, serif;"></span><span class="Apple-style-span" style="font-family:arial, serif;"></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">I'm not sure you can really tell by the photo, but wow these are HUGE. I made two but could only eat one, which is great considering how healthy they are.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2688/4474479923_4bb0bffef1.jpg" style="text-decoration: none;"><img src="http://farm3.static.flickr.com/2688/4474479923_4bb0bffef1.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Being a </span><span class="Apple-style-span" style="font-family:arial, serif;"><i>relatively </i>frugal college student, I love having leftovers that I can use as lunch or dinner for the rest of the week.</span><span class="Apple-style-span" style="font-family:arial, serif;">Pretty quick to make, and adapted from one of my most trusty cookbooks- just watch out for the onions, don't let them brown too quickly, but turn your heat up enough so that they don't take twenty minutes like mine did. There were some substitutions I had to make with this recipe (the recipe called for Boston lettuce, I had hearts of romaine). I ran out of rice vinegar too, but they turned out lovely and spicy without being heavy and greasy.</span></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2713/4475254410_9e86c98c4c.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2713/4475254410_9e86c98c4c.jpg" border="0" alt="" /></a><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2724/4474490839_8435f6178d.jpg" style="text-decoration: none;"></a><span class="Apple-style-span" style=" ;font-family:arial, serif;"><div style="text-align: center;"><br /></div><div>Chicken Stir-Fry Wraps</div></span><div><span class="Apple-style-span" style="font-family:arial, serif;">adapted from Martha's "Great Food Fast"</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1 1/2 pounds boneless, skinless chicken breast halves, halved horizontally and thinly sliced</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-tab-span" style="white-space:pre"> </span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-tab-span" style="white-space:pre"></span><span class="Apple-tab-span" style="white-space:pre"> </span>*All I had was frozen cutlets. Lame. But they worked and tasted just fine. If you are going to <span class="Apple-tab-span" style="white-space:pre"> </span>buy frozen by the bag like I do, it's cheap and you can buy in bulk so you always have frozen <span class="Apple-tab-span" style="white-space:pre"> </span><span class="blsp-spelling-error" id="SPELLING_ERROR_0">chix</span> to thaw out when you need them. Just make sure you don't buy any sort of flavored <span class="Apple-tab-span" style="white-space:pre"> </span>breast like mesquite etc. I used about 2 1/2 cutlets and then sliced as described above.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Course Salt</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Fresh Ground Pepper</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">2 tablespoons Olive Oil</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1 large onion halved and thinly sliced</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1 large red bell pepper, ribs & seeds removed, thinly sliced</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">3 garlic cloves, minced</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1 1/2 teaspoons grated peeled fresh ginger</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1/4-1/2 red pepper flakes</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">3 tablespoons rice vinegar</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1 1/2 teaspoons cornstarch mixed with 1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">tablespoon</span> water</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">12-16 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Boston</span> lettuce leaves, or what-have-you (2 heads)</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1. Season the chicken with salt & pepper. In a large nonstick skillet or wok, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly until opaque throughout and lightly golden brown. 2-4 minutes. Transfer to a place and repeat with the remaining chicken.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">2. Add the remaining tablespoon oil to the pan, along with the onion and bell pepper. Cook, stirring constantly, until the onion is tender and golden, about 4 minutes (or so they say). Reduce heat if they are browning too quickly. Being a native Texan, I like a little char, at least on the red peppers.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">3. Reduce the heat to medium; add the garlic, ginger, and red pepper flakes to the pan; cook, stirring, until fragrant, 30-60 seconds.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">4. Stir in the soy sauce, vinegar, and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">cornstarch</span> mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups/wraps.</span></div></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com2tag:blogger.com,1999:blog-4114085454871988910.post-70609266299674736232010-03-29T09:18:00.001-07:002010-03-29T09:44:56.110-07:00Food Styling, Attempt #1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4036/4473098089_8c89531750.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4036/4473098089_8c89531750.jpg" border="0" alt="" /></a><br /><span class="Apple-style-span" style="font-family:arial;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ok</span>, so I'm beginning to feel like I have settled back into the ways of America. As boring and sensory <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">depriving</span> (nothing older than 300 years I mean COME ON!) as it can be, it is home. My stove is here, and as old and decrepit as that is, I still get a kick out of it. I would like to think of today's brunch as an Italian style egg <span class="blsp-spelling-error" id="SPELLING_ERROR_2">mcmuffin</span>. Maybe I should send it over since McDonald's in Rome had no breakfast... just like every other place in Italy. Seriously, the one thing Italians do not know how to enjoy to the full extent is breakfast. Everything else (and I do mean everything) made up for it though.</span><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Italian Egg <span class="blsp-spelling-error" id="SPELLING_ERROR_3">McMuffin</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1 large egg</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1 English muffin</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Tbl</span>. Olive Oil</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">1 slice ripe tomato ( I think they would be great roasted, I will try that next time)</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Parmesan</span> to taste ( I only used about a teaspoon, maybe a little more)</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Black pepper to taste</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Parsley for garnish</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Small splash of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Balsamic</span> Vinaigrette</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Salt optional (did not use)</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Heat the olive oil over medium in a flat bottomed frying pan. Place two halves of the English muffin in the toaster (or use whatever toasting method you prefer) so they will be ready by the time the egg is cooked. You may butter them if you like. If you feel confident enough to ignore the egg for a second go ahead and slice the tomato. Fry the egg until over easy or medium and transfer to plate with paper towel to drain oil. Assemble the sandwich with the egg on the bottom, followed by the tomato, parm & parsley, balsamic, and black pepper.</span></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0tag:blogger.com,1999:blog-4114085454871988910.post-2036065394756086362010-03-05T22:05:00.001-08:002010-03-05T22:08:13.120-08:00Italy Tomorrow<div><span class="Apple-style-span" style="font-family:arial;">I've been cooking and being really good about trying lately. Alas, I couldn't find the usb cable that works with my camera. I'll be more on track now (so I say). Viva Roma!</span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2o-qStRYFjzRQrKYG-qbNltb1pQjIbfiJlJ0UpXl3VGHVmqYnCSejNFqlWiVY0qIFFxvkzt1l5yiknoGJfNj_i-NvrKPoluyER9k8-TXwt0fC4ALrQNaV37I2FcK4dxhfPvHMHouXJE/s1600-h/IMGP4061.JPG"><span class="Apple-style-span" style="font-family:arial;"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2o-qStRYFjzRQrKYG-qbNltb1pQjIbfiJlJ0UpXl3VGHVmqYnCSejNFqlWiVY0qIFFxvkzt1l5yiknoGJfNj_i-NvrKPoluyER9k8-TXwt0fC4ALrQNaV37I2FcK4dxhfPvHMHouXJE/s320/IMGP4061.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5445398205498057938" /></span></a><br /><span class="Apple-style-span" style="font-family:arial;">Grandfather's glasses. That is all.</span><div><br /></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0tag:blogger.com,1999:blog-4114085454871988910.post-47504924447362361712010-02-28T11:22:00.000-08:002010-02-28T11:59:41.643-08:00One Inspiring Thing Per Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Q7xvXgPUTu4SQewPflVdhznXW_QjD5kopuzYrcEicAFlna63oI8PAywQEZo77t7CQM9KAORXSUgds1Rx_nrpExPSSXgeZRZpA2BPhEiqm3c-TVZW284DpvVvvE5A4omgBWQNO5oSUyo/s1600-h/IMGP1510.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Q7xvXgPUTu4SQewPflVdhznXW_QjD5kopuzYrcEicAFlna63oI8PAywQEZo77t7CQM9KAORXSUgds1Rx_nrpExPSSXgeZRZpA2BPhEiqm3c-TVZW284DpvVvvE5A4omgBWQNO5oSUyo/s320/IMGP1510.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5443386350061994290" /></a><br /><span class="Apple-style-span" style="font-family:arial;">This is what i will strive for. Today, I feel more like myself than I have in a long while. Maybe it is just that it's almost spring, and a week from today, I will be in Italy with my family! Hello, Lilly pupkin!</span>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0tag:blogger.com,1999:blog-4114085454871988910.post-53287447520797230412009-12-08T12:39:00.000-08:002009-12-08T12:44:21.790-08:00I can't believe I waited until my senior year of college to do this.<span class="Apple-style-span" style="font-family:arial;">This is my first blog that isn't about angst and being a teenager! I have been meaning to start a new blog for awhile. We'll see how this goes, and for the time being I will be concentrating on design and illustration inspiration, and food! </span><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Hope you enjoy!</span></div>Emilyhttp://www.blogger.com/profile/01657310214040767691noreply@blogger.com0