tag:blogger.com,1999:blog-42919604917298064362024-02-20T20:41:44.040-08:00The Foodie FixxServing Up the Sweet, the Spicy, and the SavoryMarea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-4291960491729806436.post-17023438963085515942011-02-07T15:40:00.000-08:002011-02-07T15:42:59.265-08:00Orange Juice Chicken with Sweet Onions and Bell Peppers<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBQCESpKvPiVxJte61zDVHjJYeXIDtUqAJuVhwnewn7E-8k25KqMvjDQAlUlzYyv-tRKUTKvFYSeIOMij21baWDjDmrRp0_J32Sm8oh_rggGpAaNqrCMfS-fVBxeANnSAQw6tGrbD29I/s1600/OJChic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBQCESpKvPiVxJte61zDVHjJYeXIDtUqAJuVhwnewn7E-8k25KqMvjDQAlUlzYyv-tRKUTKvFYSeIOMij21baWDjDmrRp0_J32Sm8oh_rggGpAaNqrCMfS-fVBxeANnSAQw6tGrbD29I/s320/OJChic.jpg" width="320" /></a></div>Can someone explain to me where the first week of February went?! Or the last week of January for that matter?<br />
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I guess this is what our parent's always told us about growing older... I'm half expecting to wake up middle-aged and married tomorrow! Oy vey, and I remember when it took a lifetime to turn 16. <br />
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Here is where my head has been:<br />
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In two days I leave for Alaska to help my most fabulous Northern Californian friend, Rachel, move. This is a bittersweet event as I am so excited for such an adventure but sad that I will have to say goodbye to my best friend in the bay area. She's off to experience incredible things and while I am selfishly sad to see her go, I am so very happy for her new life and grateful that I get to be there to help set it all in motion. So come Wednesday, if you would, please send your luck and love to Rachel whom I greatly admire for having such strength to take control of her time and go forward with a wonderfully life-changing move. Love you lady :]<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpTC72gLv712mlQDWZgZDNmbYHfiOKHDEZS_KOql3WwhZNZ_GahbzViCDG33P5qrkNIQGhgYkQz1S05t9odvmPLj5x95hY1wgo_IY2kZPcGzL0zmGY6smAQJvwZ0Uv0rep237aObH-zg/s1600/OJChic2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpTC72gLv712mlQDWZgZDNmbYHfiOKHDEZS_KOql3WwhZNZ_GahbzViCDG33P5qrkNIQGhgYkQz1S05t9odvmPLj5x95hY1wgo_IY2kZPcGzL0zmGY6smAQJvwZ0Uv0rep237aObH-zg/s320/OJChic2.jpg" width="320" /></a></div>So in the spirit of time and grasping the most out of every minute, I present you with a sweetly simple yet fabulously flavorful weekday meal that won't break the bank either! Plus, even the clean-up is quick; this recipe requires only two pans (one if you use instant rice!), which means you can spend your time on the most important part: devouring every last delicious bite :]<br />
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For this recipe you will need a large saut<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">é</span> pan, a wooden spoon, and a saucepan to prepare the rice.<br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b><u><span class="Apple-style-span" style="color: #990000;">Orange Juice Chicken with Sweet Onions & Bell Peppers</span></u></b></span></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnI8s8F_qLVvB-2bF3rDlPDbMxZY_Aw50bLGKY634SOj-NeyUJm6f6zn6sjZz0-mSJLe0LwArb0vFLupJdJwX_55KtgX7l7rTHQQe51SG4wTMPppAD-d4nP41cRvWGj_CEWTV7iyKh8xw/s1600/OJChicUC2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnI8s8F_qLVvB-2bF3rDlPDbMxZY_Aw50bLGKY634SOj-NeyUJm6f6zn6sjZz0-mSJLe0LwArb0vFLupJdJwX_55KtgX7l7rTHQQe51SG4wTMPppAD-d4nP41cRvWGj_CEWTV7iyKh8xw/s320/OJChicUC2.jpg" width="311" /></a>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">1 Cup Long Grain Rice, cooked according to package instructions</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">2 Boneless Chicken Filets,6 oz each, fresh or defrosted if previously frozen</span></li>
<ul><li style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">Optional: Blanche up to 24 hours before with 1 tsp Salt and 1 tsp Sugar in a bowl of water, covered in the refrigerator.</span></li>
</ul><li style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">1 Tbsp Unsalted Butter</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">1 Tbsp Olive Oil</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">1 Large Red Bell Pepper, cut into thin strips</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">1/2 Sweet Vidalia Onion, cut into thin strips</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">4 Cloves Garlic, coarsely chopped</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">3 sprigs Fresh Thyme, de-stemmed</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">2 springs Fresh Rosemary, de-stemmed</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">3/4 Cup Orange Juice</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">Sea Salt and Fresh Cracked Black Pepper</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">Cayenne Pepper</span></li>
</ul><div style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">*Begin by preparing the rice according to package instructions. </span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshHUlPGVnbaSYVY9BsM1UuXQi18EPvRsZxDOcXh-NlWXY5q10TraQu3DPps6g30Bf1BPmcsptiSyp8JD2Fgke-J5wEk6Fg37tqZWQUrZ9Tma0h9aJG2eNSfVtEQAiZpqBG5ynawhoaIM/s1600/OJChic3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshHUlPGVnbaSYVY9BsM1UuXQi18EPvRsZxDOcXh-NlWXY5q10TraQu3DPps6g30Bf1BPmcsptiSyp8JD2Fgke-J5wEk6Fg37tqZWQUrZ9Tma0h9aJG2eNSfVtEQAiZpqBG5ynawhoaIM/s320/OJChic3.jpg" width="320" /></a></div><span class="Apple-style-span" style="color: #990000;">*In a large saut<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">é</span> pan heat the butter over medium high until melted. </span><span class="Apple-style-span" style="color: #990000;">Sprinkle each side of the chicken filets with salt and pepper and add to pan, cooking approximately 3 minutes on each side. Add the fresh thyme and rosemary.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">*Turn the heat to high, add the olive oil and toss in the onions, garlic, and bell peppers. Cook, shaking the pan frequently so that the vegetables sear evenly, about 4-5 minutes. Season with a pinch of salt, pepper, and cayenne. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">*Carefully remove the chicken to a cutting board, dice and return to pan.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">*Next, add the orange juice, pouring over the chicken to completely coat all ingredients in the pan. Reduce heat and let simmer for about 2 minutes until chicken is tender yet cooked through. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">To Serve: </span>Serve immediately, hot out of the pan over rice. Sprinkle in some extra heat with an added pinch of cayenne at the end or top with a dash of fresh cracked black pepper.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">*Serves 2-3 and takes approximately 20 minutes start to finish* </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">Wine Pairings: </span>Chicken and onion dishes typically pair well with a crisp Chardonnay. I typically gravitate towards Red Wines but in an effort to expand my Vino horizons I have been experimenting with various whites lately. My mother turned me onto <b>La Crema</b>, which makes a lovely 2<b>009 Vintage Sonoma Coast Chardonnay</b> which subtly twists tones of toasted oak and butterscotch to produce a well-balanced round and nutty flavor. I much prefer an oaky Chardonnay to an acidic fruity palate and this bottle blends the notes perfectly. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7QECxPxESPFRUEAQImefWd2SwPkjcxEDJDVkys0KVd5OGUqNwvv6rADHmt22eiLvgSLrADL3V9A5ODj7tSl_yJbNeFTVogJLpkCLdbKaliRhC0zpp9d9AZsDTRqf2Py6TMkOoVhkyHM/s1600/OJChicCU.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7QECxPxESPFRUEAQImefWd2SwPkjcxEDJDVkys0KVd5OGUqNwvv6rADHmt22eiLvgSLrADL3V9A5ODj7tSl_yJbNeFTVogJLpkCLdbKaliRhC0zpp9d9AZsDTRqf2Py6TMkOoVhkyHM/s320/OJChicCU.jpg" width="320" /></a>And there you have it; a healthy, no-hassle meal that lets you eat gourmet without the added fuss or expense. Try tossing in kalamata olives before adding the orange juice for an extra touch of color and flavor. </div><br />
Happy Chinese New Year to all my fellow Rabbits, it is our year! Happy Feasting Friends and expect my next blog to be coming at you from an ice cave in Alaska!<br />
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Enjoy :]<br />
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<3 MareaMarea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com30tag:blogger.com,1999:blog-4291960491729806436.post-75067477907071963872011-01-21T14:51:00.000-08:002011-01-21T18:19:37.010-08:00Black Forest Ham & Three Cheese Cookies<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOl9AndSWbHlEUSoZF4lOXyB5d9N6zjIo-JGGC2k-2MLSHMsnqRpDBNLcHhvIYctkLy0UNSMJN-ay8Xl3_P6AVYA0EKT8HRJRk5u00LoEcElEMJYKEwLL__2BWItvkmnoNg4GAWoFmZY/s1600/SCookies5+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOl9AndSWbHlEUSoZF4lOXyB5d9N6zjIo-JGGC2k-2MLSHMsnqRpDBNLcHhvIYctkLy0UNSMJN-ay8Xl3_P6AVYA0EKT8HRJRk5u00LoEcElEMJYKEwLL__2BWItvkmnoNg4GAWoFmZY/s320/SCookies5+copy.jpg" width="291" /></a></div>This recipe comes to you directly from Martha Stewart's magical mind. I saw these delicious morsels while perusing her site and decided I had to make them asap. I typically tweak a recipe to fit my palate or make small adjustments depending on what I am pairing them with; but this recipe was nearly perfect. I simply switched up the cheeses to make use of the decadent selection I had hiding in my fridge and wah-lah! Deliciously delightful and not what you'd typically expect from a cookie. Plus the rosette design makes for a great companion to an appetizer spread or a savory snack for later. Martha designed this recipe to be thumbprint cookies; after piping them onto the baking sheet she made an indent with her thumb. After baking she then pressed small cubes of gruyere into the indents. I did this with one batch but also elected to make some without as the extra cheese made for a heavier cookie, and I didn't want my guests to fill up too quickly. Find Martha's exact Recipe here: <a href="http://www.marthastewart.com/recipe/ham-and-gruyere-thumbprints">Ham and Gruyere Thumbprints</a><br />
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For this recipe you will need a food processor or chopper, large saucepan, a large bowl, mixing spoons, a pastry bag (optional, you could cut the corner off a large ziploc instead), and a baking sheet lined with parchment paper or tin foil.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbHa7BDF7ApMyNeV_t7DmM6zRhDjZSD594uC5GT-w_4MTS9wQvPF7H_Xg-RVkysuomHRP9DUXO8eWhjDesc0mPqDTI39xJlP5OaO2klXA51AQxdalYFcoj5rL3RQIXJF9wHu112cOhDU/s1600/SCookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbHa7BDF7ApMyNeV_t7DmM6zRhDjZSD594uC5GT-w_4MTS9wQvPF7H_Xg-RVkysuomHRP9DUXO8eWhjDesc0mPqDTI39xJlP5OaO2klXA51AQxdalYFcoj5rL3RQIXJF9wHu112cOhDU/s320/SCookies2.jpg" width="320" /></a></div><div style="text-align: center;"><u><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #990000;">Black Forest Ham & 3 Cheese Cookies</span></span></b></u></div><br />
<ul><li><span class="Apple-style-span" style="color: #990000;">1/2 cup Butter</span></li>
<li><span class="Apple-style-span" style="color: #990000;">1 cup Water</span></li>
<li><span class="Apple-style-span" style="color: #990000;">1/2 tsp Salt</span></li>
<li><span class="Apple-style-span" style="color: #990000;">1 cup All-Purpose Flour, sifted</span></li>
<li><span class="Apple-style-span" style="color: #990000;">4 Large Eggs</span></li>
<li><span class="Apple-style-span" style="color: #990000;">1/2 tsp Black Pepper</span></li>
<li><span class="Apple-style-span" style="color: #990000;">1/2 cup Black Forest Ham, minced</span></li>
<li><span class="Apple-style-span" style="color: #990000;">1 cup Cheese (I used Swiss, Gruyere, and Parmesan), finely blended</span></li>
<ul><li><span class="Apple-style-span" style="color: #990000;">Plus extra cubes to press into the center, if you so chose</span></li>
</ul></ul><div><span class="Apple-style-span" style="color: #990000;">*Begin by preheating your oven to 400 degrees F. </span></div><div><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #990000;">*Using a food processor or chopper, pulse the ham and cheeses separately until finely minced.</span></div><div><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #990000;">*In a large saucepan bring the butter, salt, and water to a rapid boil. Add the flour and cook, stirring for about 1 minute. Remove from heat and let cool for 2 minutes. </span></div><div><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #990000;">*Transfer to a large bowl and add 4 eggs, one at a time, until all are fully blended. Next stir in the pepper, ham, and cheese. </span></div><div><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_6JAJEF0Ljghbg9kf-Rq9OQ3USbsodfMUdTfYUs0MhoSEIWgej-VnQLdD48vFJEBYo7NsOUmOm1-J1IKxINt2bP_P2dnNBl1FlEKFq6y372zzDWpBvkkHsRLiPRiPcMsej_66Ovj48o/s1600/SCookies3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_6JAJEF0Ljghbg9kf-Rq9OQ3USbsodfMUdTfYUs0MhoSEIWgej-VnQLdD48vFJEBYo7NsOUmOm1-J1IKxINt2bP_P2dnNBl1FlEKFq6y372zzDWpBvkkHsRLiPRiPcMsej_66Ovj48o/s320/SCookies3.jpg" width="250" /></a></div><div><span class="Apple-style-span" style="color: #990000;">*Spoon the batter into a pastry bag (or large ziploc) and pipe into rosettes onto a lined baking sheet. If you so choose, make a small imprint in the center with your thumb. </span></div><div><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #990000;">*Bake for 25-30 minutes, rotating the pan at least once, until the cookies are a delicious golden brown. Remove from oven and serve immediately. If you are going to add the extra cubes of cheese, do so as soon as the cookies exit the oven. This will allow the cheese to melt into the thumbprint. </span></div><div><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #990000;">Wine Pairings</span>: I experimented with various cheeses and different drink pairings and I encourage you to do the same! White wines typically fair better with cheese pairings due to the fat content in the dairy, which can mute the characteristics in red wines. Chardonnay pairs quite well with the Gruyere or a mild cheddar. If you make this recipe using goat cheese (which is delicious!) try pairing it with a Sauvignon Blanc. If you use heavier cheeses such as a brie or camembert pick a sparkling wine or champagne. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FVtebrD-Qj-BlXb_B2tqV8rxRYLPIJyH36rHUQywGGqwFBdm2L4SvlHB5eCu2hbTXAfuh4SevpQy2LOUKtvoPDM9JFu1aMGuqESqmTK5rQ9Ff4BZWeUqmLaOig01F8tv78_zQAWNHSs/s1600/Scookies4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FVtebrD-Qj-BlXb_B2tqV8rxRYLPIJyH36rHUQywGGqwFBdm2L4SvlHB5eCu2hbTXAfuh4SevpQy2LOUKtvoPDM9JFu1aMGuqESqmTK5rQ9Ff4BZWeUqmLaOig01F8tv78_zQAWNHSs/s320/Scookies4.jpg" width="320" /></a></div><div>This was my first experience with a real live pastry bag and I must admit I fell in love just a little. I didn't realize how much fun I was missing using actual decorating tips. The rosette design definitely kicks up the elegance a notch and makes these cookies even more exciting to bake and eat. </div><div><br />
</div><div>Enjoy :] </div><div><br />
</div><div><3 Marea<br />
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Linking up to The Friday Potluck @ Ekat's Kitchen <br />
<center><ahref="http://www.ekatskitchen.com"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLZ7Jhksf5urxYKJ2C8SgHTblkdDZQoBL_5YEjy8Hk9CWvcYHC8V-eYXMsQk9nYnyqz5s2dSyD3Ls9-a5u5l_NxQIittsAyFCciPzP6iHbYISgFm4F3hyphenhyphenpL32BIIU6Oe4w-LxJ2adr1I/" /></ahref="http://www.ekatskitchen.com"></center> </div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com14tag:blogger.com,1999:blog-4291960491729806436.post-86170264784541399922011-01-12T16:30:00.000-08:002011-01-21T19:02:34.139-08:00Baked Brie with Fig Jam in a Puff Pastry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywcx1mdgxTV86EE9_JZUeLlPl2KiHjVkEpVn7mlEbHQjdhYdCY7QD_ertik9YR92_XoYAj9x2ycfawcKlskPyMEEqFSzbchnrUbIvkCuDDdTZ8vv9Q5WUnKZ60LRh7sB1q4PoH0ydrMU/s1600/BakedBrieCU.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywcx1mdgxTV86EE9_JZUeLlPl2KiHjVkEpVn7mlEbHQjdhYdCY7QD_ertik9YR92_XoYAj9x2ycfawcKlskPyMEEqFSzbchnrUbIvkCuDDdTZ8vv9Q5WUnKZ60LRh7sB1q4PoH0ydrMU/s400/BakedBrieCU.jpg" width="400" /></a></div><div style="text-align: center;">Is it really January 12th already?? Where does the time go? </div><br />
I hope everyone has had a fabulous Holiday Season and are settling into 2011 with great ease and flair. I, for one, have not stopped moving for the past three weeks. Christmas was amazing; full of fantastic feasts, fabulous family and friends, and far too many perfect presents. We were all spoiled silly at my household. I then got to kick off the New Year with a city trip and several days showing off my new home, celebrating life and positivity with my wonderful friend Amber and her boyfriend Rob. The day they left I went straight to work, ringing in two back to back twelve hour days, before I packed up and headed out to play in the snow in Tahoe for the weekend with my new favorite friend Rachel. Have I mentioned how much I love snow?<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXrznti0ckP280-lm0E6zllypl6ELVLWl5vndNDqmisUN81-tJyCfsuM_759MHj6SOwSmwcNwqkwFthHThN263MVyz8ny4m8tcMFXLAHgxfcDCOjqzsxMKd9alcxYeA-XhEy_TQyC4nc/s1600/SNOW.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXrznti0ckP280-lm0E6zllypl6ELVLWl5vndNDqmisUN81-tJyCfsuM_759MHj6SOwSmwcNwqkwFthHThN263MVyz8ny4m8tcMFXLAHgxfcDCOjqzsxMKd9alcxYeA-XhEy_TQyC4nc/s200/SNOW.jpg" width="200" /></a><br />
Home Monday night, work all day Tuesday, and that brings us to today; my first day of semi-relaxation (minus caring for my mother who just came out of the hospital and tackling piles of laundry! Whew.) More importantly, it is finally time for a blog post!<br />
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So there is my long winded explanation for my absence and my segue into the New Year. I don't know how you kitchen gods and goddesses find time for daily blogging while raising families, running households, or holding down careers! I admire you all. My New Year's resolution is definitely to find more time for my recipes. And since I am applying for my business license and getting my kitchen certified I do see this as a resolution at which I will most likely succeed! So cheers to you all and thank you for the continued support and positivity!<br />
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And now I present you with a very simple yet exceedingly mouthwatering appetizer: The Infamous Baked Brie. I was first introduced to this delicious dish by my friend Jackie in college and have been pulling it out for dinner parties ever since. Baked Brie is an exquisite starter and although it can be easily prepped and prepared, with a few finishing touches it will look nothing less than gourmet. <br />
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For this recipe you will need a parchment or tin-foil lined baking sheet, a knife, a pastry brush, and measuring cups.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_RTZtK-GZnWqxIrAOvOKt7_I8yvziWHqqSRGwZRiTHmc6OqRxjlpFbFrc8ERPaZ4Vqdw7AcE2sFT_eKmA1PI16zvW53DTVeqRFdPd3i3NLsd11JYYWGScMCHrDcvKOfT1_NoV6IkyaIw/s1600/BakedBrie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_RTZtK-GZnWqxIrAOvOKt7_I8yvziWHqqSRGwZRiTHmc6OqRxjlpFbFrc8ERPaZ4Vqdw7AcE2sFT_eKmA1PI16zvW53DTVeqRFdPd3i3NLsd11JYYWGScMCHrDcvKOfT1_NoV6IkyaIw/s320/BakedBrie.jpg" width="267" /></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><u><span class="Apple-style-span" style="color: #990000;">Baked Brie with Fig Jam</span></u></span></b></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="color: #990000;">1 15oz Round of Brie Cheese</span></li>
<li><span class="Apple-style-span" style="color: #990000;">1 Sheet Frozen Puff Pastry, thawed</span></li>
<li><span class="Apple-style-span" style="color: #990000;">1/2 cup Fig Jam, or Jelly of your choosing (I love Apricot and Raspberry!)</span></li>
<li><span class="Apple-style-span" style="color: #990000;">1 egg, beaten + 1 tsp Water</span></li>
<li><span class="Apple-style-span" style="color: #990000;">4 Sprigs Fresh Rosemary</span></li>
<li><span class="Apple-style-span" style="color: #990000;">1/4 cup Fresh Raspberries</span></li>
<li><span class="Apple-style-span" style="color: #990000;">Crackers, for Serving</span></li>
</ul><div><span class="Apple-style-span" style="color: #990000;">*Begin by preheating your oven to 400 degrees F. </span></div><div><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #990000;">*Carefully slice the wax away from the top of the brie round. Trim the wax from the edges of the brie as well, but do not remove completely.</span></div><div><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #990000;">*Remove the thawed puff pastry dough and lay it out on a flat surface. Center the brie round on the dough and cut about 2 inches off the dough, so that the edges when folded will come up around the sides but not cover the top of the brie round.</span></div><div><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #990000;">*Using your knife cut thin strips from the edges of the excess puff pastry. If you do not have enough you can cut the strips from a second piece of dough. You need 8 in total. Set aside. </span></div><div><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #990000;">*Wrap Place the brie round in the center of the remaining puff pastry sheet. Spread the top with a thick layer of jam. Pinch the puff pastry up around the edges of the baked brie as you would a pie crust. </span></div><div><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESrn3ERupUC6LRDbFqXNmRh9qkyeYckeYMhidVfZA-r-cHTpVpliepYKZJiewonyA89o6WViB-dmrTAD7wJK0PM4nmOA0mHAOvLz15DtE4m3zGVoOlev6S3LlqMMlIKUvFYgIru1ih_0/s1600/BakedBrie2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #990000;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESrn3ERupUC6LRDbFqXNmRh9qkyeYckeYMhidVfZA-r-cHTpVpliepYKZJiewonyA89o6WViB-dmrTAD7wJK0PM4nmOA0mHAOvLz15DtE4m3zGVoOlev6S3LlqMMlIKUvFYgIru1ih_0/s320/BakedBrie2.jpg" width="320" /></span></a></div><div><span class="Apple-style-span" style="color: #990000;">*Now layer the puff pastry strips, criss-crossing them over the top of the brie round in a lattice design. Brush the top and sides of the puff pastry with the egg wash using a pastry brush. </span></div><div><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #990000;">*Place the brie on a parchment lined baking sheet and bake at 400F for 15-20 minutes, until the dough has reached a beautiful golden brown color. </span></div><div><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #990000;">To Serve:</span> Remove from the oven and place on serving dish. Garnish with the rosemary sprigs and raspberries and serve immediately with crackers. </div><div>Wah-lah! A lovely start to a fancy meal!</div><div><br />
</div><div>This can be pre-prepared and frozen for an even quicker dinner party addition. Simply defrost and bake before your guest arrive.</div><div><br />
</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEZiTJlfNAo8eMZaHWdSydHZ5MRo2XRReROZMrAhICP5XSO8Gx_jYOCvcxdN0_46ar9IAFsjHIjkqp36So08iTu1THu4WDywdYz_3l3t_NFLcI7Tm7-UQwdENWd-jdbwYl4BKmQySLaY/s1600/ChristmasParty.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEZiTJlfNAo8eMZaHWdSydHZ5MRo2XRReROZMrAhICP5XSO8Gx_jYOCvcxdN0_46ar9IAFsjHIjkqp36So08iTu1THu4WDywdYz_3l3t_NFLcI7Tm7-UQwdENWd-jdbwYl4BKmQySLaY/s320/ChristmasParty.jpg" width="320" /></a>This dish is also fabulous with fresh sliced pears, honey, and walnuts. Or you can make a savory brie using garlic and herbs. Have fun with it!</div><div><br />
</div><div>Happy New Year's Friends and Happy Feasting!</div><div><br />
</div><div>Enjoy:]</div><div><br />
</div><div><3Marea<br />
<br />
Linking up to Mangoes and Chutney's <a href="http://www.mangoesandchutney.com/p/button-codes.html"><img src="http://i612.photobucket.com/albums/tt208/cmmerten/FCFButton.jpg" /></a> : </div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com29tag:blogger.com,1999:blog-4291960491729806436.post-77160294374644731982010-12-20T15:45:00.000-08:002010-12-20T15:56:53.763-08:00Mini Caprese: Cherry Tomato, Mozzarella, & Basil Bites<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnjiuBprdDF1AXZ0oKX9OVqYjrqk3I71HmGQ7oliw4Y67Ypg0Dunz_yYBqAYBWh6eTvqIRhZL9YA7N3HAatbzgKyNVji5IkvfDvL0Znx5uTuwJQ9ULqxnRybmRKn2RwhfLLrt5nIhVpyI/s1600/TomBite11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnjiuBprdDF1AXZ0oKX9OVqYjrqk3I71HmGQ7oliw4Y67Ypg0Dunz_yYBqAYBWh6eTvqIRhZL9YA7N3HAatbzgKyNVji5IkvfDvL0Znx5uTuwJQ9ULqxnRybmRKn2RwhfLLrt5nIhVpyI/s200/TomBite11.jpg" width="184" /></a></div>Here's a quick and easy appetizer idea that takes minimal effort, looks dashingly sheik, and boasts the beautiful colors of Christmas! Not to mention, it's bite-sized and delicious, a perfect pairing for a Christmas Cocktail party. C'mon who doesn't love caprese?<br />
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Check out my other seasonal twist on Caprese Salad:<a href="http://thefoodiefixx.blogspot.com/2010/08/sliced-tomato-summer-salad.html"> Sliced Tomato Summer Salad</a><br />
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</span></u></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9YO_iB22zgCJNu-TlwE0VJRBjwxRSc3P2ANSGT0tOqCdpMLGdOFPkfRS959tu47qjNlqClvyZPy3Vz-fwgQZsk6xlnAhGscPFNH3992AQSOx7M-jdYRzITJ1_nS-uyQXSGhU2fphMS4/s1600/TomBites2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9YO_iB22zgCJNu-TlwE0VJRBjwxRSc3P2ANSGT0tOqCdpMLGdOFPkfRS959tu47qjNlqClvyZPy3Vz-fwgQZsk6xlnAhGscPFNH3992AQSOx7M-jdYRzITJ1_nS-uyQXSGhU2fphMS4/s320/TomBites2.jpg" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b><u><span class="Apple-style-span" style="color: #cc0000;">Cherry Tomato, Mozzarella & Basil Bites</span></u></b></span></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="color: #cc0000;">1 pack Cherry Tomatoes (or however many you need to accommodate your guests!)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 wedge/package of Mozzarella Cheese</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Several Fresh Basil Leaves</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Balsamic Vinegar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Sea Salt & Fresh Cracked Black Pepper (optional)</span></li>
</ul><div><span class="Apple-style-span" style="color: #cc0000;">*Using a very sharp tomato knife (or serrated knife) cut a thin slice off the top of each cherry tomato. Using a melon baller or metal spoon, carefully scoop out the center of each cherry tomato; do not scrap the edges, only scoop out about 1/2 tsp from each tomato. Discard the centers.</span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmrRyRYzeTdBwWpAobRHEis7WoYC81xL6x7TsFEYBLadMMOIh8kReSbuUa5HeCH4ITYjsiOQOp3mopfHy1y1yPLDPydVW0tZDEEpF9IzCv_lOJOrroCjrKonDUKbJv2v6zDBU46dp_5c/s1600/TomBite3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmrRyRYzeTdBwWpAobRHEis7WoYC81xL6x7TsFEYBLadMMOIh8kReSbuUa5HeCH4ITYjsiOQOp3mopfHy1y1yPLDPydVW0tZDEEpF9IzCv_lOJOrroCjrKonDUKbJv2v6zDBU46dp_5c/s320/TomBite3.jpg" width="320" /></a><span class="Apple-style-span" style="color: #cc0000;">*Carefully cut a very thin slice off the bottom of each tomato. This will allow them to stand up straight on your serving plate. </span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #cc0000;">*Next, slice the mozzarella into 1/4 inch or smaller squares and tuck them into the centers of the tomato.</span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #cc0000;">*Using a very sharp knife or kitchen shears, cut the basil leaves into long thin strips. Roll the strips up around themselves, and tuck them next to the mozzarella. </span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uqAjYa96FavZ-mtrMjzoGXbq0Jv6-LIjeEAOEoBGxqM3kuEDHrt4wH8Su7BEL0FK6Qz0NIFjB3xs59hzaLMRxiPwhZXluVJwuyxCsY7rkQc4Jm5zYgRV7r28Bu1LbqaMtwLZQd3PX_k/s1600/ChristmasParty.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uqAjYa96FavZ-mtrMjzoGXbq0Jv6-LIjeEAOEoBGxqM3kuEDHrt4wH8Su7BEL0FK6Qz0NIFjB3xs59hzaLMRxiPwhZXluVJwuyxCsY7rkQc4Jm5zYgRV7r28Bu1LbqaMtwLZQd3PX_k/s320/ChristmasParty.jpg" width="320" /></a></div><div><span class="Apple-style-span" style="color: #cc0000;">*TO SERVE</span>: Arrange the tomatoes on your platter or serving plate and sprinkle with a pinch of sea salt and a crack of fresh black pepper. Drizzle with the balsamic vinegar and wah-lah!</div></div><div><br />
</div><div>I made these caprese bites, as well as several other "tapas-style" fancy finger foods for my Christmas Party this past friday. I will be updating throughout the week with the recipes to the other goodies I prepared, so stay tuned!</div><div><br />
</div><div>Enjoy :]</div><div><br />
</div><div><3 Marea</div><div><br />
</div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com10tag:blogger.com,1999:blog-4291960491729806436.post-88850221661865786212010-12-14T16:03:00.000-08:002010-12-14T16:03:48.704-08:00Savory Eggs Benedict with Sautéed Arugula and Shallots- Daring Cook's December Challenge!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXROY5bWBmMdLNnHPsZem1GZK4NTxsTcWuSfleTeud7a5MsCLGGikI3ywZJODag9KOLsMyEFYbJYfitaODCmWwC7Nk0kZjgMUYlFTr4Ym1y-zq3EXcFG9TM3GWMXJqzgGnv2Lkz8GqnQ4/s1600/eggs8.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXROY5bWBmMdLNnHPsZem1GZK4NTxsTcWuSfleTeud7a5MsCLGGikI3ywZJODag9KOLsMyEFYbJYfitaODCmWwC7Nk0kZjgMUYlFTr4Ym1y-zq3EXcFG9TM3GWMXJqzgGnv2Lkz8GqnQ4/s320/eggs8.jpg" width="320" /></a></div><span class="Apple-style-span" style="line-height: 14px;">Breakfast for dinner is one of those rare yet decidedly delicious events in my household, and last night I saw it as the perfect way to serve up this month's Daring Cook's Challenge. </span><br />
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</span><br />
<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">"Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num."</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eNV76McmYbyWz4y1_9KuYqgVKwW0nRzDwaSvdrPaVviL9GgYu_xHw3egF7qiwK_UUKEJu0aIs-ta3fvX1PQRXi8J413GKvNVkJurrar07ln_Pl0-8Vnz8rg5aBX1aG9jWRkpY6D6Tto/s1600/Eggs6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eNV76McmYbyWz4y1_9KuYqgVKwW0nRzDwaSvdrPaVviL9GgYu_xHw3egF7qiwK_UUKEJu0aIs-ta3fvX1PQRXi8J413GKvNVkJurrar07ln_Pl0-8Vnz8rg5aBX1aG9jWRkpY6D6Tto/s320/Eggs6.jpg" width="320" /></a><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">While these kind ladies did provide us with recipes, the mandatory part of this month's challenge was the art of poaching an egg. I chose to forgo the recipe and cook up some eggs benedict the way I like it to taste. W</span></span><span class="Apple-style-span" style="line-height: 14px;">hen out to breakfast, </span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">I'm always torn between the florentine and the classic benedict because I want the meat <i>and</i> the greens. So I decided that my recipe would definitely have both. One staple that is always in my refrigerator (and in my garden!) is arugula. I thought the delicate peppery flavor of these saut</span></span><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">éed greens with a few slices of shallot and some butter would make a great addition to my benedict dish. </span></em></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33mEEkX9pA1NyD8vWy-pnue4OznGQSw-iyccieLbSoSziVx6BXw0saAcNbda3W6CTzB4tRpUeWFJ__BNe2dMvBAqDVgpy8BLc_5U_N08w0RkWMNR6g-KHqqguvP0zpT-MyLRx0-8ND5o/s1600/Eggs4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33mEEkX9pA1NyD8vWy-pnue4OznGQSw-iyccieLbSoSziVx6BXw0saAcNbda3W6CTzB4tRpUeWFJ__BNe2dMvBAqDVgpy8BLc_5U_N08w0RkWMNR6g-KHqqguvP0zpT-MyLRx0-8ND5o/s320/Eggs4.jpg" width="227" /></a><span class="Apple-style-span" style="line-height: 15px;">Before we dive right into the recipe let's talk about <b>"<u><span class="Apple-style-span" style="color: #cc0000;">the art of poaching an egg</span></u>"</b>, which for me, is definitely an art. There are a few factors that need to be set in place to procure the perfect poached egg. First of all, you need a<b> <span class="Apple-style-span" style="color: #cc0000;">skillet that will hold approximately 3 inches worth of water</span></b>. Adding<span class="Apple-style-span" style="color: #cc0000;"> </span><b><span class="Apple-style-span" style="color: #cc0000;">a pinch of salt and tsp of white vinega</span></b><span class="Apple-style-span" style="color: #cc0000;">r </span>to the water will help the whites harden more quickly and stay together better. Other tips include <b><span class="Apple-style-span" style="color: #cc0000;">breaking the eggs into a shallow bowl or coffee cup</span> </b>to ensure that you do not crack the yolk, and also to make the process of pouring the egg into the water easier. I experimented with using a <b><span class="Apple-style-span" style="color: #cc0000;">large deep spoon to ladle the egg into the water</span></b> and found this technique worked best for me. Another trick is bringing the water to a boil and then reducing it to <b><span class="Apple-style-span" style="color: #cc0000;">just under a boil before you add the eggs</span></b><span class="Apple-style-span" style="color: #cc0000;">. </span>And finally, <b><span class="Apple-style-span" style="color: #cc0000;">gently swirling the water before adding each egg</span></b> will help to keep the whites together. </span><br />
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<span class="Apple-style-span" style="line-height: 15px;">For this recipe you will need a double boiler or two saucepans that fit inside each other, a 3+inch deep skillet, a whisk, a frying pan, a large spoon or small bowl, a slotted spoon, and a good knife. </span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="line-height: 15px;"><b><u><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">Eggs Benedict with </span></span></span></u></b><b><u><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">Saut</span></span></span></u></b></span><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><b><u><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">éed Arugula and Shallots</span></span></span></u></b></em></span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eNV76McmYbyWz4y1_9KuYqgVKwW0nRzDwaSvdrPaVviL9GgYu_xHw3egF7qiwK_UUKEJu0aIs-ta3fvX1PQRXi8J413GKvNVkJurrar07ln_Pl0-8Vnz8rg5aBX1aG9jWRkpY6D6Tto/s1600/Eggs6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: #cc0000;"></span></a></div><ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3R1fle8yf2OnyEKC0HnjI3ue5uyeBRu1ZXo6H4g5bb6ITnkgNl9a3caKpckBJ2G3cQfvp7HBbIv2Pa3CCQKjHbwT0frLnIw9bM5eqJ1DCcrzqK_MKIE-AUpFkaLjxwDPZiI-11Y9uMA/s1600/Eggs5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3R1fle8yf2OnyEKC0HnjI3ue5uyeBRu1ZXo6H4g5bb6ITnkgNl9a3caKpckBJ2G3cQfvp7HBbIv2Pa3CCQKjHbwT0frLnIw9bM5eqJ1DCcrzqK_MKIE-AUpFkaLjxwDPZiI-11Y9uMA/s320/Eggs5.jpg" width="320" /></a>
<li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">4 Eggs</span></span></li>
<li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">2 English Muffins, halved</span></span></li>
<li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">4 Slices Canadian Bacon </span></span></li>
<li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">A handful of Arugula Leaves</span></span></li>
<li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">1/2 Shallot, sliced</span></span></li>
<li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">1/2 Tbsp Unsalted Butter</span></span></li>
<li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">Salt and Fresh Cracked Pepper</span></span></li>
<li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;"></span></span><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;">Hollandaise Sauce:</span></li>
<ul><li><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;">3 Egg Yolks</span></li>
<li><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;"></span><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;">1/2 Cup Unsalted Butter, Chilled and cut into Tbsp.</span></li>
<li><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;"></span><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;">Juice from 1/2 Lemon</span></li>
<li><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;"></span><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;">1/2 Tbsp Warm Water</span></li>
<li><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;"></span><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;">1 tsp Sugar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;"></span><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;">1/2 tsp Garlic Powder </span></li>
<li><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;"></span><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;">Cayenne, Salt and Pepper, to taste</span></li>
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<div class="" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmcrFTeuuBxw361lu1iompOdhUv-PURWTjZs8CdxgFR8kgBjrLCKxHwYBMQmLXKA7MMvyDEz8sXDmODeJVf8BrSzH7IfOwUWagAg90VY7gzCmF3p4eCoJb4CJc_x38IhwSafF_xsHFQU/s1600/Eggs3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmcrFTeuuBxw361lu1iompOdhUv-PURWTjZs8CdxgFR8kgBjrLCKxHwYBMQmLXKA7MMvyDEz8sXDmODeJVf8BrSzH7IfOwUWagAg90VY7gzCmF3p4eCoJb4CJc_x38IhwSafF_xsHFQU/s200/Eggs3.jpg" width="173" /></a><span class="Apple-style-span" style="color: #cc0000; line-height: 15px;">*Begin by making your hollandaise sauce. Using a double boiler or two slightly different sized saucepans that can rest one inside the other, bring about 2 cups of water to a light boil. In the smaller saucepan whisk the egg yolks with the 1/2 Tbsp of water. Reduce the boiling water to a simmer and place the pan containing the yolks over the water (without touching the pan to the water!) and heat, whisking rapidly. As the yolks begin to thicken, squeeze in the lemon juice, whisking continually. </span></div><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">*Whisk in the butter, one Tbsp at a time, allowing it to completely melt before adding the next Tbsp. As the yolks thicken and meld with the butter add the sugar and garlic powder. Continue whisking until all butter is added and melted. Season with cayenne, salt, and pepper, to taste. Remove from heat, cover to keep warm, and set aside. </span></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMixex2UfhGheCMrExcbdOL51nSO1pfMf4-urP3WxK_JTP0sbSq57xhKulP5SHDKEappvcgtP0yPeT5vQDn1GVOZf9wIXq0gS8AtcFzFkLcopMpwvkhpd8Ao9-u2bQX21JD7WSWJ4ecKQ/s1600/Eggs2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMixex2UfhGheCMrExcbdOL51nSO1pfMf4-urP3WxK_JTP0sbSq57xhKulP5SHDKEappvcgtP0yPeT5vQDn1GVOZf9wIXq0gS8AtcFzFkLcopMpwvkhpd8Ao9-u2bQX21JD7WSWJ4ecKQ/s200/Eggs2.jpg" width="200" /></a><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMixex2UfhGheCMrExcbdOL51nSO1pfMf4-urP3WxK_JTP0sbSq57xhKulP5SHDKEappvcgtP0yPeT5vQDn1GVOZf9wIXq0gS8AtcFzFkLcopMpwvkhpd8Ao9-u2bQX21JD7WSWJ4ecKQ/s1600/Eggs2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: #cc0000;"></span></a><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">*In a frying pan melt the 1/2 Tbsp of butter over medium heat. Add the shallots and saut</span></span><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">é until softened, about 2 minutes. Add the arugula and stir to coat with the butter and shallots. Saut</span></span></em></span><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">é until arugula has wilted, about 1 minute, and then remove from heat. Cover to keep warm. </span></span></em></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span></em></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">*Return the frying pan to the stovetop and heat on high. Add the Canadian Bacon and cook, approximately 2 minutes on each side. Set aside and cover to keep warm.</span></span></em></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span></em></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSFqqu6h6JQpW5Lb4N86yfg0WnXjU95A_gtKn78x6nxsETUuYpNrn4eccgJWoBX7M4y1UQ2t1NO-qejNhyphenhyphenjSdxTFl3r723IXB5MmmeRpf7IzPSGZA23rpCEnXTlcwhsXDerEcSdvoMaY/s1600/Egg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSFqqu6h6JQpW5Lb4N86yfg0WnXjU95A_gtKn78x6nxsETUuYpNrn4eccgJWoBX7M4y1UQ2t1NO-qejNhyphenhyphenjSdxTFl3r723IXB5MmmeRpf7IzPSGZA23rpCEnXTlcwhsXDerEcSdvoMaY/s320/Egg.jpg" width="320" /></span></a></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">*While the canadian bacon is cooking, fill your skillet with water 3 inches deep. Add a pinch of salt and a tsp of white vinegar and bring to a boil. Reduce to just under boiling and add the eggs following the techniques mentioned above. Depending on how you prefer your yolks cook anywhere from 3-4 minutes. When finished remove your eggs from the water using a slotted spoon and place on a bed of paper towels to dry. Gently pat the edges the egg to remove any excess stray whites. </span></span></em></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span></em></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">*Slice the english muffins into two pieces and toast. I toasted mine in the oven under high broil. </span></span></em></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;"> </span></span></em></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">*Serves 2-4 People*</span></span></em></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapFPov7r1IkHiShvHl7UbsmDfp_2tVfsNkmI3nkD75MzUsf53Iu0yyQuqp20PQGZW80Rnyza1uWDBYsF2MzSk8T7Jze9ju7bhPPX2sTf3qO-nevDZ7YwZDZTchvMzv3a1jtNvABO7Bbc/s1600/Eggs7.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapFPov7r1IkHiShvHl7UbsmDfp_2tVfsNkmI3nkD75MzUsf53Iu0yyQuqp20PQGZW80Rnyza1uWDBYsF2MzSk8T7Jze9ju7bhPPX2sTf3qO-nevDZ7YwZDZTchvMzv3a1jtNvABO7Bbc/s320/Eggs7.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000;">Someone else thought it looked mighty good too!</span></td></tr>
</tbody></table><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">TO SERVE:</span> To assemble the benedict place your toasted english muffin halves on the plate and top with one slice of canadian bacon each. Spoon the shallots and arugula over the bacon and top each with one poached egg. Drizzle with the hollandaise sauce and finish with a pinch of cayenne and black pepper. Wah-lah!</span></em></span><br />
<span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">I served our benedicts open-faced with a side of pan-fried red potatoes and garnished with thin slices of green onions. </span></em></span><br />
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<span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">One big Holiday tradition for our family is good food; Christmas morning, after we've opened all our presents, we start the day off strong with a benedict breakfast. Thanks to this month's Daring Cook's Challenge, I will have the most perfectly poached eggs!</span></em></span><br />
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<span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">Enjoy :] </span></em></span><br />
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<span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><3Marea </span></em></span>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com11tag:blogger.com,1999:blog-4291960491729806436.post-70963807629365451512010-12-10T17:19:00.000-08:002010-12-20T20:18:36.625-08:00Grilled Hanger Steaks, Caramelized Shallots, & Matchstick Frites with a White Truffle Aioli<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eHHiA0hP9o9dlE4t1ILvU51NNXu3gztlro46lKzFHOc8dYBHVOQxJw7BtpQVaPJMChnvDNn3PuPQNVYAYD7eg16Gwipfom97Su5NOYzX2KwqLxxlEQmQN8lKLvxTeaoUNxwq2L8mTVA/s1600/Steaks2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eHHiA0hP9o9dlE4t1ILvU51NNXu3gztlro46lKzFHOc8dYBHVOQxJw7BtpQVaPJMChnvDNn3PuPQNVYAYD7eg16Gwipfom97Su5NOYzX2KwqLxxlEQmQN8lKLvxTeaoUNxwq2L8mTVA/s320/Steaks2.jpg" width="320" /></a></div>For a recent dinner party I wanted to put a classy twist on a classic dish: steak and fries. I wanted a layout that would satiate grown men with hearty appetites but still be delicate and classy for us ladies. After experimenting with my marinade and taking a pairing inspiration from a recipe for Steak and Fries by Martha Stewart, I found a perfect combo - a meal which boasts full palate pleasing flavors and will make a stunning spread for guests.<br />
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I found a nifty peeler to julienne vegetables (Safeway- $4 and comes in various colors!) and thought I'd put it to the test making matchstick "frites", which is so much more fun to say than fries, right?! The key is getting them perfectly crispy so they provide that wonderful crunch!<br />
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For this recipe you will need a saut<span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">é pan, grill pan, baking sheet lined with tin foil, a julienne peeler or mandoline (optional), and a whisk. </span></em></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuXBXSPufnO7rdjyKrp_hSAUvBKBaqODFdd4fMdQ8InOrXAdoqQJGw2RY8jd4DJE37iSZVutEhp-_Uju2Zz_20I9y-D_8M7JBapZTmxayJJ1nxalIHKDQ4wGGQ8pCMeiePc8T_oRIFnE/s1600/Steak.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuXBXSPufnO7rdjyKrp_hSAUvBKBaqODFdd4fMdQ8InOrXAdoqQJGw2RY8jd4DJE37iSZVutEhp-_Uju2Zz_20I9y-D_8M7JBapZTmxayJJ1nxalIHKDQ4wGGQ8pCMeiePc8T_oRIFnE/s320/Steak.jpg" width="308" /></a></div><div style="text-align: center;"><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #cc0000;">Grilled Hanger Steaks & Caramelized Shallots</span></span></u></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="color: #cc0000;">1 1/2 lb Hanger Steak</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 Cup Olive Oil- For Marinade+ 4 Tbsp Olive Oil, divided (For Cooking)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 Cup Sherry Vinegar </span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3 Garlic Cloves, Pressed</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Dijon Mustard</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 Tbsp Herbes de Provence</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Worcestershire Sauce</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp Soy Sauce</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Cayenne</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">5 Medium Shallots, halved</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp Sugar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Salt & Pepper, to taste</span></li>
</ul><div><span class="Apple-style-span" style="color: #cc0000;">*Begin by rubbing down the hanger steak with salt, pepper, and cayenne (to your heat preference!). In a small bowl, whisk together the 1/4 cup Olive Oil, Sherry, Garlic, Dijon, Worcestershire, and Soy. In a large tupperware, lay out the steak and coat it with the marinade. Cover and refrigerate for 2+ hours. </span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxQjYI3r_jz3N7xRSQ31sxj2dKNevjYauJqzga9dXVnERU_K0rteCZ0VpdCDWUVqHUwihfplJxy1Yh033yxjumsJ8MTrPc_FfQnlqNR9XsZ7pf9pkVJKY_i1n2Z07bXu4fILIWmY74Og/s1600/shallots.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxQjYI3r_jz3N7xRSQ31sxj2dKNevjYauJqzga9dXVnERU_K0rteCZ0VpdCDWUVqHUwihfplJxy1Yh033yxjumsJ8MTrPc_FfQnlqNR9XsZ7pf9pkVJKY_i1n2Z07bXu4fILIWmY74Og/s320/shallots.jpg" width="320" /></span></a></div><div><span class="Apple-style-span" style="color: #cc0000;">*About 20 minutes before the steak has finished marinating, you will want to begin caramelizing your shallots. In a saut</span><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">é pan heat 2 Tbsp of oil on medium-high. Toss the shallots with the sugar and add to the pan, cooking 2-3 minutes. Shake the pan or stir frequently to ensure even cooking. Add a pinch of salt to speed up the process and season the shallots. Reduce to medium-low, and cook slowly, adding water in 1/4 cup batches as the shallots turn golden. This is called "deglazing" and the water should evaporate quickly while the onions soften and caramelize. This process can take 30-40 minutes. </span></span></em></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span></em></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">*In a grill pan, heat the final 2 Tbsp of Olive Oil over medium-high heat. Add the steak and cook, 10-12 minutes on each side. Baste with any remaining marinade and season to taste with salt and pepper, if needed. Tent with foil when finished cooking, and let sit for ten minutes. </span></span></em></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span></em></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span></em></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdR6ujtWRkBMYjYJ8CTU7kmP3Cdgu88yUuP3IiJRtUyxX_7-gI8W001uuVcjgjxhlG1IosXBakfrQW_Mr4zRivZNGEpOvZnbzzyOHDEKwtPFa4za_7PdcFFlfnCK0HOpzyZSbJQOV1SE/s1600/Frites.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdR6ujtWRkBMYjYJ8CTU7kmP3Cdgu88yUuP3IiJRtUyxX_7-gI8W001uuVcjgjxhlG1IosXBakfrQW_Mr4zRivZNGEpOvZnbzzyOHDEKwtPFa4za_7PdcFFlfnCK0HOpzyZSbJQOV1SE/s320/Frites.jpg" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 15px;"><b><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #cc0000;">Matchstick Frites with a White Truffle Aioli</span></span></u></b><span class="Apple-style-span" style="color: #cc0000;"> </span></span></div><div><ul><li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">2 Large Russet Potatoes, peeled</span></span></li>
<li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">Sea Salt</span></span></li>
<li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">1 tsp White Truffle Oil</span></span></li>
</ul><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">For the Aioli:</span></span><span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<ul><li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">3 Tbsp White Truffle Oil</span></span></li>
<li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">1 tsp Lemon Juice</span></span></li>
<li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">1/4 Cup Mayonnaise</span></span></li>
<li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">1 tsp Garlic Powder</span></span></li>
<li><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">Pinch of: </span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">Sea Salt, White Pepper, Fresh Cracked Black Pepper</span></span></li>
</ul><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">*Preheat the oven to 425 degrees F. </span></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3EQIntCAM_nvk8CW9qqJlmUjIf5H3ZGdfrr_g4g1sDfrY-VqXqwpXNFMwcukWnwz41Ejx-z8q9UymR2osmN-mDZ1wV6uaXzKVtzHzXRoSnDAQ-njl6txg_FlMEiaWsEvzu-Uf_hg26Q/s1600/SteaksFrites.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3EQIntCAM_nvk8CW9qqJlmUjIf5H3ZGdfrr_g4g1sDfrY-VqXqwpXNFMwcukWnwz41Ejx-z8q9UymR2osmN-mDZ1wV6uaXzKVtzHzXRoSnDAQ-njl6txg_FlMEiaWsEvzu-Uf_hg26Q/s320/SteaksFrites.jpg" width="320" /></span></a></div><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">*Either using a </span><a href="http://www.google.com/products/catalog?hl=en&expIds=17259,17291,27213,27558,27615,27642,27825,27868,27886,27927,28066,28091&sugexp=ldymls&xhr=t&q=julienne+peeler&cp=8&qe=anVsaWVubmUgcGVlbGVy&qesig=chkFmEak4NHzOP65fmoRCg&pkc=AFgZ2tm4-95hp-eVYJXJ2-hgW49Ek4BfECqNXn3Ge6q105mavbhfIR1evfcAmzxIwBbmELd0Sy_VPIzWSUuHqd4Q5MvUh9B9JA&safe=off&client=safari&rls=en&um=1&ie=UTF-8&cid=17390677409170163128&ei=VrICTZ_ZIsuZOvnCyaYB&sa=X&oi=product_catalog_result&ct=image&resnum=5&sqi=2&ved=0CFEQ8gIwBA#"><span class="Apple-style-span" style="color: #cc0000;">Julienne Peeler</span></a><span class="Apple-style-span" style="color: #cc0000;">, mandoline, or a very sharp knife, julienne the potatoes into extremely thin, long strips. Toss them with sea salt, and a tsp of white truffle oil and spread them out evenly on a tin-foiled baking sheet. Place in the oven and bake, tossing them frequently and turning the pan to ensure even browning. Let bake for 20 minutes. If you find that your potatoes are not cooking evenly, or are not crisping up enough, broil them on high for 2-3 minutes at the end. </span></span></div></div><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">*In a small bowl, combine the truffle oil and the mayonnaise for the aioli, whisking the oil into the mayonnaise slowly to make an emulsion. Add the remaining ingredients and season to taste. </span></span><br />
<span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span><br />
<span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">*Serves 4-6 people</span></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">To Serve</span>: Try to time your frites and steaks so that they will finish in the same general time frame. If needed, reheat your shallots. Using a very sharp knife, slice the hanger steaks, being sure to not cut against the grain (I made this mistake the first time I cooked these steaks and while it was still delicious, the meat was very chewy and tougher than it should have been!) </span></div><div><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzZ82KX4DJQqxgyC7kitjYB8kJh7lSE8dnhTNRSW3ujj93UdL3rMGSBflRx8ONGQsuv2PEFUSXSseJm6JCRVYrhaWzL7_PHz6eNxLheyBW9Znv_n2elOwxDK1pihZfVPi68tNiVNwBlQE/s1600/Steaks3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzZ82KX4DJQqxgyC7kitjYB8kJh7lSE8dnhTNRSW3ujj93UdL3rMGSBflRx8ONGQsuv2PEFUSXSseJm6JCRVYrhaWzL7_PHz6eNxLheyBW9Znv_n2elOwxDK1pihZfVPi68tNiVNwBlQE/s320/Steaks3.jpg" width="320" /></a></div><div><span class="Apple-style-span" style="line-height: 15px;">Prepare your plates with slices of steak, a garnish of frites, and a dollop of aioli. Pair with a small salad, such as greens topped with cherry and sunburst tomatoes, and tossed with a light vinaigrette. </span></div><div><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;">Wine Pairings: </span>My lovely friend Rachel brought a bottle of Pinot Noir which was absolutely delightful with the flavors in the meat and goes well with grilled meats. I would also recommend a Syrah which pairs quite nicely with red meats and herbed sauces. </span></div><div><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 15px;">This meal makes a lovely addition to any winter menu. </span></div><div><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 15px;">Enjoy :]</span></div><div><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 15px;"><3Marea</span></div><div><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">Linking this post to <a href="http://www.ekatskitchen.com/2010/12/friday-potluck-13-december-10th.html">Friday Potluck #13</a> @ <a href="http://Ekatskitchen.com/">EkatsKitchen</a> </span></em></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></em></span></div><div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></em></span></div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com8tag:blogger.com,1999:blog-4291960491729806436.post-47214267347520374672010-12-02T15:07:00.000-08:002010-12-02T22:05:09.576-08:00Homemade Chicken Pot Pies<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghc49DB8laVaig4b8PRpLEHci3CwwEXy5vvX4EwhxeuNTjX_5aUM_hWQGHctbxw4RE8KtVxTpIONBBr_GpbBdkizYws_mVq3i98b28NTcryw5uJXPlMZaoHVYHvsEH1EbcFeMc2ZYVjoM/s1600/CPotPie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghc49DB8laVaig4b8PRpLEHci3CwwEXy5vvX4EwhxeuNTjX_5aUM_hWQGHctbxw4RE8KtVxTpIONBBr_GpbBdkizYws_mVq3i98b28NTcryw5uJXPlMZaoHVYHvsEH1EbcFeMc2ZYVjoM/s400/CPotPie.jpg" width="400" /></a></div>Another cold weather favorite and definite comfort food for me has always been Chicken Pot Pie. This recipe is fairly simple and can be pre-made and frozen, and then baked at a later date. Also, the ingredients are ones you may already have in your pantry and freezer, or ones that you can buy and store ahead of time, which makes this meal good for a midweek, low-key dinner. Plus, if you are cooking for a couple or a small family, this recipe ensures leftovers, which are absolutely delicious for lunch the next day. Of course, if you still have Thanksgiving Turkey leftovers, sub them in! Delicious!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For this recipe you will need: 1- 9inch round Baking Dish, Pie Weights (optional), a Spatula, a Medium Mixing Bowl, Measuring cups and spoons, Wooden Spoon, and a Medium-Sized Frying Pan. </div><div style="text-align: center;"><u><b><span class="Apple-style-span" style="font-size: large;">Chicken Pot Pies</span></b></u></div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNWMFvPzf2zrJFV3_Upb4DEfokBRY6x5gci3QbzFJWXucXSvXKF_-6LRe3pRpnetS46vYWSR8IJUf0g7zTCKhlaRIJOHEhrvrTI4WDFoFdtSMgPj0L-P-lCa1wzrLIrsyAQY1I8FZovk/s1600/PorPie3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNWMFvPzf2zrJFV3_Upb4DEfokBRY6x5gci3QbzFJWXucXSvXKF_-6LRe3pRpnetS46vYWSR8IJUf0g7zTCKhlaRIJOHEhrvrTI4WDFoFdtSMgPj0L-P-lCa1wzrLIrsyAQY1I8FZovk/s320/PorPie3.jpg" width="320" /></a></div><ul><li>2 Cups or 2 Medium Chicken Breasts, rubbed down with:</li>
<ul><li>Garlic Powder, Italian Spices, and Pepper</li>
</ul><li>2 Tbsp Olive Oil, divided</li>
<li>2 Pre-Made or Homemade Pie Crusts (<a href="http://thefoodiefixx.blogspot.com/2010/09/apple-pie-with-fresh-picked-gravenstein.html">Recipe Here</a>) </li>
<li>1/2 Vidalia Onion, Diced</li>
<li>1/2 Cup Diced Carrots</li>
<li>1/2 Cup Peas, fresh or previously frozen</li>
<li>1/2 Cup Corn, fresh or previously frozen</li>
<li>1/2 Cup Cream of Chicken Soup</li>
<li>1/2 Cup Cream of Mushroom Soup</li>
<li>1/2 Cup Chicken Broth</li>
<li>1/4 Cup Cream</li>
<li>1 bunch of Fresh Sage</li>
<li>Several Sprigs of Fresh Thyme</li>
</ul><div>*Preheat your oven to 350 Degrees F.</div><div><br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRn4Pl_sBCyehqTr3Pab6P9igmG5XgZBwm1iHqrtfMd956gk0bV9rILdlhpxK28aibapUuEkrBMFsBDPw78U9-lfZ3loxWxnfiiMaVheYoyHiAw8RD0IkV4zbQRkbUu6wdxQhDit_RLDo/s1600/CpotPie2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRn4Pl_sBCyehqTr3Pab6P9igmG5XgZBwm1iHqrtfMd956gk0bV9rILdlhpxK28aibapUuEkrBMFsBDPw78U9-lfZ3loxWxnfiiMaVheYoyHiAw8RD0IkV4zbQRkbUu6wdxQhDit_RLDo/s320/CpotPie2.jpg" width="320" /></a></div>*In a medium frying pan heat 1 Tbsp of Olive Oil over Medium High heat. Add the seasoned Chicken Breasts and increase heat to High. Cook for approximately 5 minutes on each side. Remove chicken from pan and cover. *Chicken should still be slightly pink in the center!*</div><div><br />
</div><div>*While your chicken is cooking, spray your baking dish with canola oil, and press one crust into the bottom and up the edges of the dish. If using, place pie weights on top of bottom crust. Bake for 10 minutes, until lightly golden. Remove from oven and set aside, but leave oven on.</div><div><br />
</div><div>*In the same pan that you used for the chicken, add the other Tbsp of Olive Oil and heat on Medium High. Stir in the diced onions and cook for 2 minutes, or until slightly softened. Stir in the carrots, peas, and corn, and cook for an additional 2 minutes. </div><div><br />
</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijU3xJHFyir7nsAL9vVO2A7e9K2yh27cQX1aJA7UGyB8P-71PJX_Yrb1-jzEOyBlja3ZNRXg5qSGWAvPlQU9Mpseo20KnFb18IEAh-IuBkEXGhyhy5EA1ZC0zlyL5nQMdl1G5CpiuOs-4/s1600/PotPie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijU3xJHFyir7nsAL9vVO2A7e9K2yh27cQX1aJA7UGyB8P-71PJX_Yrb1-jzEOyBlja3ZNRXg5qSGWAvPlQU9Mpseo20KnFb18IEAh-IuBkEXGhyhy5EA1ZC0zlyL5nQMdl1G5CpiuOs-4/s320/PotPie.jpg" width="320" /></a>*In a separate bowl combine the remaining ingredients, mixing thoroughly. Pour over the vegetable mixture in the pan and bring to a boil. Reduce to a simmer for 5 minutes. </div><div><br />
</div><div>*While the Vegetable mix is simmering, uncover the chicken and dice into 1/4 inch chunks. Add to the mixture and simmer for another 1 minute. </div><div><br />
</div><div>*Pour the mixture into your previously baked pie crust and cover with the top crust. Using your fingers, pinch the top crust into the edges of the bottom crust to seal. Return to your preheated oven and bake for 35 minutes, until top crust is golden brown. </div><div><br />
</div><div>*Remove from oven and let set for 5 minutes. Slice and serve hot.<br />
<br />
I chose not to add any additional salt as the Cream of Mushroom and Cream of Chicken Soups tend to run fairly salty, but feel free to use your own palate and season to your taste bud's delight! If freezing, skip the 35 minutes of baking time, wrap in plastic wrap and place in the freezer until you are ready to bake and eat.<br />
<br />
Enjoy :]<br />
<br />
<3 Marea<br />
<br />
<div style="text-align: center;">Linking up to Friday Potluck @ <a href="http://EkatsKitchen.com/">EkatsKitchen.com</a></div></div><center>><a href="http://www.ekatskitchen.com/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLZ7Jhksf5urxYKJ2C8SgHTblkdDZQoBL_5YEjy8Hk9CWvcYHC8V-eYXMsQk9nYnyqz5s2dSyD3Ls9-a5u5l_NxQIittsAyFCciPzP6iHbYISgFm4F3hyphenhyphenpL32BIIU6Oe4w-LxJ2adr1I/" /></a></center>>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com11tag:blogger.com,1999:blog-4291960491729806436.post-50354540898516250892010-11-28T18:37:00.000-08:002010-11-29T11:58:55.549-08:00After-Thanksgiving Turkey & Mashed Potato Croquettes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYb1yUenHDCpTQDLZsL3UoFa5jbUP2X5yewC3vETXh4DHJbRMu7AKLyHU7WNk820K5BS0AqddmLihT5O6l50kReH6gUa_lbmSsQ6IqKohMUjve9ASJ-M6oCO0K1utFnLFDga81h-A8eXI/s1600/Croquettes3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYb1yUenHDCpTQDLZsL3UoFa5jbUP2X5yewC3vETXh4DHJbRMu7AKLyHU7WNk820K5BS0AqddmLihT5O6l50kReH6gUa_lbmSsQ6IqKohMUjve9ASJ-M6oCO0K1utFnLFDga81h-A8eXI/s320/Croquettes3.jpg" width="320" /></a></div>'Tis the season for Turkey! While turkey soup and cranberry turkey sandwiches are a definite must-make, I also like to get a little creative with my Thanksgiving leftovers.<br />
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So for Seasonal Sunday this week I present: Turkey and Mashed Potato Croquettes; blending all your Thanksgiving favorites into one deliciously crunchy morsel. Paired with gravy, sour cream, or homemade cranberry sauce, these savory croquettes are fun, simple, and serve up a nice spin on your holiday extras.<br />
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For this recipe you will need a food processor or chopper, a large, deep frying pan, small sauce pan, whisk, 1 sheet of wax paper, a cookie sheet, and a slotted spoon.<br />
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<div style="text-align: center;"><u><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: #cc0000;">Turkey & Mashed Potato Croquettes</span></b></span></u><span class="Apple-style-span" style="color: #cc0000;"> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*Filling:</span></div><div style="text-align: left;"></div><ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-v-5BvrufBkJwlt70PkqEnhprS6jncuSEgFX4psepPiRuzICcGIcW4AKJLZZM0hQgSRVX9vyt3PWWIcgezUZouIfHDOCZEplMZFZfyxkVRkCLt8GhfeQQmvyVz2UzJWz8ha3Ml86_Zs/s1600/Croquettes2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-v-5BvrufBkJwlt70PkqEnhprS6jncuSEgFX4psepPiRuzICcGIcW4AKJLZZM0hQgSRVX9vyt3PWWIcgezUZouIfHDOCZEplMZFZfyxkVRkCLt8GhfeQQmvyVz2UzJWz8ha3Ml86_Zs/s320/Croquettes2.jpg" width="320" /></a>
<li><span class="Apple-style-span" style="color: #cc0000;">1 1/2 Cups Turkey, finely minced in a food processor</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 Cup Stuffing, finely minced in a food processor with:</span></li>
<ul><li><span class="Apple-style-span" style="color: #cc0000;">3 garlic cloves</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Cilantro</span></li>
</ul><li><span class="Apple-style-span" style="color: #cc0000;">1 Cup Mashed Potatoes </span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 Cup Red Onions, minced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Unsalted Butter</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3 Tbsp All-Purpose Flour, divided</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 Cup Milk</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 Cup Chicken Broth</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Garlic Powder</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Fresh Cracked Black Pepper</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Italian Seasoning</span></li>
</ul><div><span class="Apple-style-span" style="color: #cc0000;">*In a food processor, combine turkey, stuffing, mashed potatoes, and garlic. Pulse lightly and then transfer to a bowl. Sprinkle with italian seasoning and black pepper. Set aside. </span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #cc0000;">*In a small saucepan, melt the butter over medium-high heat. Add the onions and one Tbsp of flour, stir to coat. Cook for 2 minutes, adding the second Tbsp of flour after one minute. Pour in the chicken broth and milk, and turn up the heat. Add the garlic powder and bring to a light boil. Immediately reduce to a simmer. Stir in the final Tbsp of flour and allow to thicken for approximately two minutes. Remove from heat.</span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #cc0000;">*Combine the flour mixture with the turkey mixture. Blend thoroughly. Sprinkle with Italian Seasoning. Season to taste with salt and pepper, if needed (the saltiness of your stuffing, mashed potatoes, and turkey will vary from person to person). Cover and refrigerate for 2 hours. </span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #cc0000;">*</span><b><u><span class="Apple-style-span" style="color: #cc0000;">Coating:</span></u></b></div><div><ul><li><span class="Apple-style-span" style="color: #cc0000;">1/4 Cup All-Purpose Flour</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 Cup Corn Meal</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Cups Herbed Breadcrumbs, finely ground</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 large Eggs, whisked with 1 Tbsp cold Milk</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Wax Paper Lined Cookie Sheet</span></li>
</ul><div><span class="Apple-style-span" style="color: #cc0000;">*On a large plate combine the flour and corn meal and spread out to cover the surface of the plate. On another plate, spread out 1 cup of the bread crumbs. In a bowl, whisk the eggs with the milk. </span></div></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpXzaExUB58dOzYuxpsvGZos06x2txBz2wa8Ohcwv7yOd3V-RyuBVt5LgZvvrls9TNXo2sQoKggnrwtEg0GwjIaFgQptPqJjrupxxX0QbjhGIZ5DDzNGVA4OPT593JuAyzGzJqrBaH60/s1600/Croquettes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpXzaExUB58dOzYuxpsvGZos06x2txBz2wa8Ohcwv7yOd3V-RyuBVt5LgZvvrls9TNXo2sQoKggnrwtEg0GwjIaFgQptPqJjrupxxX0QbjhGIZ5DDzNGVA4OPT593JuAyzGzJqrBaH60/s320/Croquettes.jpg" width="320" /></a></div><div><span class="Apple-style-span" style="color: #cc0000;">*Remove the turkey mixture from the refrigerator and scoop out in 1/4 cup intervals, shaping into rounds. (This will be messy and sticky!) Dredge the rounds in the flour mixture, coating all sides and then dip into the egg mixture. Shake lightly to remove any excess egg and then roll in the breadcrumbs, patting them into the turkey round, to form a thick shell. Set on a wax paper lined cookie sheet. </span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #cc0000;">*Repeat until all croquettes are formed. Let sit, uncovered in the refrigerator, for 1 hour. </span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div><b><u><span class="Apple-style-span" style="color: #cc0000;">Cooking the Croquettes:</span></u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3r7Xy-7uLihQzNmzsc-yr43B0Bqwwz-gWnyZCaH7IeRMfu4JZZLjizoWWn_P4n1q19zdawi4edCsH5zZrGYwFeX111uFXdXX0JsLItfEyvrVFhZaBn9IcdmDv7WGEoATxP6cNsuAZtY/s1600/Croquettes1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3r7Xy-7uLihQzNmzsc-yr43B0Bqwwz-gWnyZCaH7IeRMfu4JZZLjizoWWn_P4n1q19zdawi4edCsH5zZrGYwFeX111uFXdXX0JsLItfEyvrVFhZaBn9IcdmDv7WGEoATxP6cNsuAZtY/s320/Croquettes1.jpg" width="320" /></a></div><div><ul><li><span class="Apple-style-span" style="color: #cc0000;">Canola Oil, for frying</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Large, Deep Frying Pan</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Slotted Spoon</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Paper Towels, for Drying</span></li>
</ul><div><span class="Apple-style-span" style="color: #cc0000;">*Pour the canola oil into your frying pan, approximately 1/4 inch deep. Heat for 5-8 minutes, or until temperature reaches 370 degrees F. Cook the croquettes in batches, being sure not to overcrowd the pan, until golden brown, about 2 minutes on each side. Remove with a slotted spoon and let drain on a bed of paper towels. </span></div></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #cc0000;">*Makes 8 Large Croquettes</span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #cc0000;">To Serve:</span> Serve the croquettes immediately drizzled with hot leftover gravy, a side of sour cream, and/or topped with cranberry sauce. Pair with a light salad or with a cold side of my <a href="http://thefoodiefixx.blogspot.com/2010/11/gingered-butternut-squash-soup.html">Gingered Butternut Squash Soup</a>. </div><div><br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqoiuMbaCEYw2y-mj8R_1bArDQnaH1pK-rcQsijbLf-HWt96bF3XI7Z5jakhWvk8c-HSrKK_9BEn6bjxatT-1k6fEZVZTdvPFwRhfYLFHZoBdDS6iEY4RfMWUDHIdGyVFUIBKcZUUfdM/s1600/Turkey+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqoiuMbaCEYw2y-mj8R_1bArDQnaH1pK-rcQsijbLf-HWt96bF3XI7Z5jakhWvk8c-HSrKK_9BEn6bjxatT-1k6fEZVZTdvPFwRhfYLFHZoBdDS6iEY4RfMWUDHIdGyVFUIBKcZUUfdM/s200/Turkey+copy.jpg" width="200" /></a></div>With a crispy crunchy shell on the outside, and a creamy savory Thanksgiving twist on the inside, these Turkey and Mashed Potato Croquettes are a great way to reinvent your typical holiday leftovers. </div><div><br />
</div><div>Hope everyone enjoyed their Thanksgiving as much as I did! Now onto Christmas! </div><br />
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Enjoy :]<br />
<br />
<center><br />
<3 Marea<br />
<br />
Linking up to The Friday Potluck @ <a href="http://Ekatskitchen.com/">Ekatskitchen.com</a> </center><br />
<center><a href="http://www.ekatskitchen.com/2010/11/friday-potluck-11.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLZ7Jhksf5urxYKJ2C8SgHTblkdDZQoBL_5YEjy8Hk9CWvcYHC8V-eYXMsQk9nYnyqz5s2dSyD3Ls9-a5u5l_NxQIittsAyFCciPzP6iHbYISgFm4F3hyphenhyphenpL32BIIU6Oe4w-LxJ2adr1I/" /></a></center><br />
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<a href="http://www.foodista.com/food/GRM85BFJ/turkey-breast-" style="display: block; padding: 10px 0 0 0; width: 260px; background: transparent url(http://cf.foodista.com/static/images/widget_red.png) no-repeat scroll 0px -10px; text-decoration: none;"><span style="display: block; padding: 0 10px; background-color: #C44F50; overflow: hidden; text-indent: 0;"><img src="http://dyn.foodista.com/content/images/5a3a8c7baf509db0dfbba1a8d5103ba2a76b5af3_240x180c.jpg" alt="" style="width: 240px; height: 180px; border: none; padding: 0 0 5px 0; margin: 0;" /><span style="text-align: left; float: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; font-size: 15px; background-color: #C36C6D; width: 155px; padding: 5px; -moz-border-radius: 5px; -webkit-border-radius: 5px;">Turkey Breast- صدر الديك الرومي- صدر الحبش</span><img src="http://cf.foodista.com/static/images/widget_logo.png" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" /></span><span style="display: block; padding: 0; height: 10px; background: transparent url(http://cf.foodista.com/static/images/widget_red.png) no-repeat scroll 0px 0px; clear: both;"></span><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_GRM85BFJ_AAAAAAAA" style="display: none;" /></a>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com14tag:blogger.com,1999:blog-4291960491729806436.post-46897747488426691072010-11-16T12:57:00.000-08:002010-11-16T13:08:10.519-08:00November's Daring Cook's Challenge: Soufflés!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsO0mV7qai7M1awKpBjCE4kO_Zjr_YQ0UC1OWiYHsJAtDFFxsstSMBJUIOvJmGuQh5wch0Ahta-LGifzsGcTpBYUOCOCuQ5u5XXzihw6FWLtDvN-eVOBcrnzpAe-rl9d7RWEo0iISKrQw/s1600/Souffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsO0mV7qai7M1awKpBjCE4kO_Zjr_YQ0UC1OWiYHsJAtDFFxsstSMBJUIOvJmGuQh5wch0Ahta-LGifzsGcTpBYUOCOCuQ5u5XXzihw6FWLtDvN-eVOBcrnzpAe-rl9d7RWEo0iISKrQw/s400/Souffle.jpg" width="400" /></a></div>I've been so excited about participating in The Daring Kitchen-- and then I go and miss the post date!!! Alas, here is my lovely November Daring Cook's Challenge- still delicious even two days late. <br />
<br />
Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided many of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.<br />
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After much research on various methods, I chose to create a savory soufflé using my utmost favorite ingredient: GARLIC. My Roasted Garlic and 3 Cheese Soufflé, which, after a few small tweaks to the flavor, came out absolutely beautifully! The process is fairly tedious but it helps if you create a clean and organized <i>mise en place</i>- plan, gather, and pre-prep. A key to a good soufflé is cooking in a state of constant readiness; this includes the guests! The best part of the soufflé is its glorious moment when it first emerges from the oven, that brilliant rise which every mouth must witness! Even on my second run I wasn't able to capture the full rise in time *ahem, Santa Claus please bring me a better camera pretty please? :]<br />
<br />
To complete this recipe you will need: An electric mixer, whisk, saucepan with lid, skillet, and a deep 9-inch glass dish, or 7-8 oven-proof ramekins, or soufflé cups.<br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjFkerViI9bYISkj632o0el623uLjXWe2Die5qNyWOK8i9ly3VWs-FlAcPD_GUH-gPnkhyYNb02t6JkqTtX-u3IWFSL3VoSJ6i40HaoKuhVbgUUff3dHyCtUCf3DkbZ5VOFHZUqmsSRI/s1600/souffle3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjFkerViI9bYISkj632o0el623uLjXWe2Die5qNyWOK8i9ly3VWs-FlAcPD_GUH-gPnkhyYNb02t6JkqTtX-u3IWFSL3VoSJ6i40HaoKuhVbgUUff3dHyCtUCf3DkbZ5VOFHZUqmsSRI/s320/souffle3.jpg" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><u><span class="Apple-style-span" style="color: #cc0000;">Roasted Garlic & 3 Cheese Soufflé</span></u></span></div><br />
<ul><li><span class="Apple-style-span" style="color: #cc0000;">3 Whole Garlic Cloves, tops cut off</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3 additional cloves, pressed</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp Olive Oil</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 1/2 cups Milk</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 large Vidalia Onion</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3 Thyme Sprigs</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Bay Leaf</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/8 tsp Ground Cloves</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Whole Peppercorns</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">6 Tbsp Unsalted Butter</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Herbed Bread Crumbs, finely ground</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">5 Tbsp All-Purpose Flour</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">4 Large Eggs, separated, plus 4 Additional Egg Whites (room temperature!)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Cup Parmesan, freshly grated</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 tsp Apple Pie Spice</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Cup Aged Swiss Cheese, freshly grated</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Cup Beemster Cow's Milk Cheese, freshly grated</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp Himalayan Crystal Salt</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Fresh Cracked Black Pepper</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Canola Oil Spray</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Italian Seasoning</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Fresh Sourdough for serving</span></li>
</ul><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">*Preheat the oven to 450 degrees F. Bundle the whole garlic cloves in tin foil and drizzle with the olive oil. Wrap to seal and place in the oven for 1 hour. When finished roasting, uncover and set aside to cool. At this time turn the oven temperature to 425 degrees F.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">*In a saucepan, bring milk, pressed garlic, onion, thyme, bay leaf, cloves, and pepper to a boil. Remove from heat and let steep for 30 minutes, covered. </span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">*Lightly spray individual soufflé cups, or one large round 9 inch glass dish with canola oil. Add 2 Tbsp of Bread Crumbs to each individual dish, or 1/2 cup to the one glass dish. Shake to thoroughly coat the bottom. Set aside.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">*In a skillet, heat the butter over medium heat. Slowly whisk in the flour, 1 Tbsp at a time, to create a thick roux. Let simmer, whisking frequently over low heat until lightly browned. </span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">*Strain the milk mixture through a fine mesh sieve and add the liquid to your roux. Bring to a soft boil and simmer, whisking frequently for 3 minutes. Remove from the heat. </span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">*Vigorously mix in the 4 egg yolks (8 egg whites have been set aside) one at a time. Squeeze the roasted garlic from its skins and add. Next whisk in the parmesan and apple pie spice plus 1 tsp salt and 1/2 tsp cracked black pepper. </span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">*In a standing mixer or large bowl, beat the egg whites until stiff peaks form. </span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">*Fold in the swiss and beemster cheese to your roux and milk base, alternating between folding in 1/3 of the egg whites. Gently fold in the remaining egg whites and quickly transfer to your soufflé cups or dish. Smooth tops and sprinkle with italian seasoning.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">*Bake in the oven for 25 minutes, until fully risen and golden brown.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfIc4OVYaJnWQccnLkvmnnAm6X0Fa316eFKZM2j77kB5QiX7kU_PZkhfCZ9x6ZelEkLlesmz6GpP-I5FOSdb61qyTPHVZJv1Rym1lpR0CEyl49DYqYCBUo2Wn7drqLD87i5-Jmx4mewI/s1600/Souffles2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfIc4OVYaJnWQccnLkvmnnAm6X0Fa316eFKZM2j77kB5QiX7kU_PZkhfCZ9x6ZelEkLlesmz6GpP-I5FOSdb61qyTPHVZJv1Rym1lpR0CEyl49DYqYCBUo2Wn7drqLD87i5-Jmx4mewI/s320/Souffles2.jpg" width="255" /></a></div><span class="Apple-style-span" style="color: #cc0000;">To Serve:</span> Remove from the oven and serve immediately before the center falls, with warm fresh slices of sourdough or crackers. I served my soufflés as appetizers but they can definitely constitute a meal if paired with a light salad, such as a frisée.<br />
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<span class="Apple-style-span" style="color: #cc0000;">Wine Pairings:</span> I suggest pairing with an American Cabernet Sauvignon, such as 2005 Ravenswood Vitners Blend ($12 bottle) which boasts unusually soft tannins, with a more generously round and juicy taste. Also, to play off the flavors of the cheese, you may like to try a 2004 Domaine Lorache ($25) Chablis.<br />
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As my guests commented, this soufflé had a distinctly "Christmas-y" "holiday" feel (definitely due to the apple pie spice!) which provided for a warm, cheerful belly and a nice segue into my main course of hanger steaks and matchstick frites! This dish makes a nice edition to any winter menu.<br />
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Enjoy :]<br />
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<3 MareaMarea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com13tag:blogger.com,1999:blog-4291960491729806436.post-833193457806311192010-11-15T16:01:00.000-08:002010-11-15T16:26:03.195-08:00Shrimp Tempura & Banana Roll with Coconut & a Sweet Chili Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJzyAKn6DB3oIqzrk37z4bs1G2pedpO0mTGwjCQjCv8ZWTFMo_UF_Vnc33Ft3ERYmRiW3Is_apma2AY4qwMyLKZGGeWkpUraiL0Pq4bhyGDaC3VS4VTJTSbX547LRiaypBiUEooD0AeI/s1600/BananaRoll.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJzyAKn6DB3oIqzrk37z4bs1G2pedpO0mTGwjCQjCv8ZWTFMo_UF_Vnc33Ft3ERYmRiW3Is_apma2AY4qwMyLKZGGeWkpUraiL0Pq4bhyGDaC3VS4VTJTSbX547LRiaypBiUEooD0AeI/s320/BananaRoll.jpg" width="320" /></a></div>Despite my great love for Soup Season, my deepest foodie desire is, and always will be, Sushi. I've been experimenting in the kitchen with various roll combinations and as of late this tasty twist on shrimp tempura has emerged as my audience's favorite.<br />
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Shrimp is such a distinct yet mild seafood and I find it to be a great compliment for many fruit combinations. The sweetness of the banana pairs perfectly with the bite from the chili as the texture of the coconut flakes brings in a nice palatal variation from the softness of the rice and the fruit.<br />
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Be sure to check out my past post, <a href="http://thefoodiefixx.blogspot.com/2010/08/spicy-tuna-roll-ginger-crab-roll-seared.html">Spicy Tuna Roll, Gingered Crab Roll, & Seared Ahi</a>, for more roll ideas and an additional step-by-step guide to rolling and serving your homemade sushi. You will need a Large Wok or Deep-set, heavy Skillet to make the tempura.<br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><u><span class="Apple-style-span" style="color: #cc0000;">Shrimp Tempura & Banana Roll</span></u></span></div><div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;">With Coconut & a Sweet Chili Sauce</span></u></div><div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></u></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2dlSM6R_dcFWJknJHdFzUevVJVnQriz9DBRMPtb-oe3Qai2xDcxUH80ma-O-om_an9nPofovXtff25iPNbPSthjKgdWfiwiwD0jy9NqN4P08wJhav8v67e8qd4hY-n6GoGyF4r2fHf4c/s1600/BananaRoll3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2dlSM6R_dcFWJknJHdFzUevVJVnQriz9DBRMPtb-oe3Qai2xDcxUH80ma-O-om_an9nPofovXtff25iPNbPSthjKgdWfiwiwD0jy9NqN4P08wJhav8v67e8qd4hY-n6GoGyF4r2fHf4c/s320/BananaRoll3.jpg" width="320" /></span></a></div><div style="text-align: left;"><u><span class="Apple-style-span" style="color: #cc0000;">*</span><b><span class="Apple-style-span" style="color: #cc0000;">For the Shrimp Tempura:</span></b></u></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="color: #cc0000;">6 Jumbo Shrimp or Prawns, peeled & deveined but with tails on</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Corn Starch</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 Cup All-Purpose Flour</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 Cup Rice Wine Vinegar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/3 Cup Ice Water </span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 tsp White Sugar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Baking Powder</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Egg</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Salt, divided and Cracked Black Pepper</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 tsp Paprika</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Cups Vegetable Oil for Frying</span></li>
</ul><br />
<span class="Apple-style-span" style="color: #cc0000;">*In a small bowl mix together the rice wine vinegar with 1/4 tsp of salt. After you have cleaned the shrimp, lay it out on its back and make two light incisions where the shrimp curls. Do not cut all the way through the shrimp. This will keep them from curling up during cooking. Place the shrimp into the bowl, stir to coat, and then cover and marinate in the refrigerator for 30 minutes. </span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">*Heat the oil over medium-high until it reaches 375 degrees F. If you do not have a kitchen thermometer this typically takes 12-15 minutes and can be checked by dropping a small cube of bread into the oil. If the temperature is correct it will brown in under 60 seconds. </span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">*While your oil is heating, combine the flour, starch, baking powder, sugar, 1/4 tsp salt, and corn meal with the ice water and egg. Sprinkle with black pepper and 1/4 tsp Paprika. Dredge the shrimp/prawns in the mixture, thoroughly coating all sides. Deep-fry them carefully, being sure to not overcrowd your pan, until golden brown, approximated 1 and 1/2 minutes per shrimp. Remove from the oil with a slotted spoon and drain on a mat of paper towels. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDM1xCnLPyXwl7nOvnZ_sWG9u4TJQbTW6undvicnfJfs9klLgzM58S0N9v9y-MdI9_GYq93qNjaWpijc_6HD2bEhyphenhyphenFtlRpdkPnXfxkk7jH9ezeokX__ZqnZ0z9z2ivQlsWELRovMgr9_0/s1600/BananaRoll2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDM1xCnLPyXwl7nOvnZ_sWG9u4TJQbTW6undvicnfJfs9klLgzM58S0N9v9y-MdI9_GYq93qNjaWpijc_6HD2bEhyphenhyphenFtlRpdkPnXfxkk7jH9ezeokX__ZqnZ0z9z2ivQlsWELRovMgr9_0/s320/BananaRoll2.jpg" width="320" /></span></a></div><u><span class="Apple-style-span" style="color: #cc0000;">*</span><b><span class="Apple-style-span" style="color: #cc0000;">For the Roll:</span></b></u><br />
<ul><li><span class="Apple-style-span" style="color: #cc0000;">1 small Banana, peeled and sliced into long thin strips</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3 Tbsp Dried Coconut Flakes, divided</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3 Tbsp Sweet Chili Sauce (I use Mae Ploy Brand)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 8" lengths cut from 1/4" block of cream cheese (Slice a long, thin strip vertically from an 8oz block of cream cheese)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3 Sheets Nori</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Cups Sushi Rice, Cooked (</span><a href="http://Wasabi Soy Sauce Pickled Ginger Sesame Seeds The remaining diced Scallions"><span class="Apple-style-span" style="color: blue;">Instructions Here</span></a><span class="Apple-style-span" style="color: #cc0000;">)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp Unsalted Butter</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Chili Flakes, Pepper, and Sesame Seeds</span></li>
</ul><div><span class="Apple-style-span" style="color: #cc0000;">*In a wok or skillet, melt the butter over medium-high heat. Add the banana strips and increase heat to high. Sprinkle with pepper and chili flakes (add to your personal heat preference) and sear, shaking the pan vigorously until the banana has browned on both sides. Remove from heat. </span></div><div><br />
</div><div><div style="color: #3c2e6a; line-height: 18px; text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: inherit;"><b>Making the Rolls</b></span></span></u></div><div style="color: #3c2e6a; line-height: 18px; text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: inherit;">*</span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #20124d;">When everything is prepped and your rice has cooled you are now ready to make the rolls. Be sure to give yourself a large, flat, clean surface in which to work your magic. Fill a glass or small bowl with warm water to seal the sushi and set a clean towel within arms reach for your fingers. Most Sushi Chefs use a sushi mat but since I didn't have one when I first began this venture I became quite accustomed to "free rolling".</span> </span></span></div><div style="color: #3c2e6a; line-height: 18px; text-align: left;"><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: initial; border-top-style: none; border-top-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: inherit;">Lay your Nori out flat, crease side down. Take a spoonful of rice and pat it into the Nori, repeating until you have made a thin flat layer of rice, leaving about an inch of Nori free on the 3 sides closest to you, and about 3 inches on the end side. Sprinkle the rice with the Sesame Seeds. </span></span></li>
</ul></div><div style="color: #3c2e6a; line-height: 18px; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcBqD86qsz8kruYjYbvV4brwNPPqdmLStO9Omzomye05UuXOCBODjC4Uol4wd-1SRG29hhOGt_zO84W-BwkYA1Sq51_0JLK4QJfkHSE3pC0QrbXozluKHYjLb4a9gfTSIHSwmNfGSua7s/s1600/SushiMaking.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcBqD86qsz8kruYjYbvV4brwNPPqdmLStO9Omzomye05UuXOCBODjC4Uol4wd-1SRG29hhOGt_zO84W-BwkYA1Sq51_0JLK4QJfkHSE3pC0QrbXozluKHYjLb4a9gfTSIHSwmNfGSua7s/s200/SushiMaking.jpg" width="200" /></span></a></div><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"> </span>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: initial; border-top-style: none; border-top-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-indent: 0px;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: inherit;">At the edge of the rice closest to you, lay a long thin strip of cream cheese. Sprinkle with scallions.</span></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: initial; border-top-style: none; border-top-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-indent: 0px;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: inherit;">Now add 2 shrimp per roll, tail-side out, extending past the edge of the roll in a horizontal line to yourself. </span></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-indent: 0px;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: inherit;">Add 2-3 strips of banana, laying them in a thin line parallel to the filling. </span></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-indent: 0px;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: inherit;">Now the fun part!! Gently pick up the edges of the nori, and roll them in and away from you, slowly tucking the edge closest to you under, as you would a sleeping bag. As you roll and tuck, moisten the nori by dipping your fingers in the water and running them along each edge. As you near the end, make the final seal with water across the end crease. Roll your hands over the roll, back and forth as you would a rolling pin. You can do this several times to secure the roll. This will become easier with practice but if you've ever seen sushi made before you'll pick it up quickly.</span></span></li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-indent: 0px;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: inherit;">To cut the sushi you will need an extra sharp knife. Run the blade under hot water before cutting. I find it helps to clean it after several cuts, as the rice will begin to stick and disrupt your slices. I cut all my rolls at once as I am ready to plate them. </span></span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;"></span><br />
<span class="Apple-style-span" style="color: #cc0000;"></span><br />
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<span class="Apple-style-span" style="color: #cc0000;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvHYO6PxKPYsHD_JSK3dunRjBARYE0QpsqZM504FjeOHqHD2bQheKkcDL4bHhXV-pC4dFln5oS5Ccc1hOmrdZTytQGoGoIjx0bl-W0mn2qRRM7PAP-kaIgH4HaPtmf7Q51fhszPjoaCU/s1600/SushiCut.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="clear: left; float: left; font-family: inherit; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvHYO6PxKPYsHD_JSK3dunRjBARYE0QpsqZM504FjeOHqHD2bQheKkcDL4bHhXV-pC4dFln5oS5Ccc1hOmrdZTytQGoGoIjx0bl-W0mn2qRRM7PAP-kaIgH4HaPtmf7Q51fhszPjoaCU/s320/SushiCut.jpg" width="320" /></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">*This Recipe makes a total of Three Rolls*</span></div></span></div></div><div style="color: #3c2e6a; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="color: #3c2e6a; line-height: 18px; text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: inherit;">TO SERVE:</span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #20124d;"> Once your rolls are cut and plated, top with 1 Tbsp of Coconut Flakes and 1 Tbsp of Sweet Chili Sauce, per roll. Sprinkle with sesame seeds and any remaining scallions and serve immediately with sides of: </span></span></div><div style="color: #3c2e6a; font-weight: bold; line-height: 18px; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #3c2e6a;"><span class="Apple-style-span" style="color: #cc0000; line-height: 22px;">Wasabi</span><br />
<span class="Apple-style-span" style="color: #cc0000; line-height: 22px;">Soy Sauce</span></span></span></div><div style="color: #3c2e6a; font-weight: bold; line-height: 18px; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #3c2e6a;"><span class="Apple-style-span" style="color: #cc0000; line-height: 22px;">Pickled Ginger</span></span></span><br />
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #3c2e6a;"><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #20124d;">Check back soon for another edition to my sushi saga: A Classic Shrimp Tempura Roll and everyone's Favorite, The California Roll. Again, be sure to check out my past post, <a href="http://thefoodiefixx.blogspot.com/2010/08/spicy-tuna-roll-ginger-crab-roll-seared.html">Spicy Tuna Roll, Gingered Crab Roll, & Seared Ahi</a> to make your sushi feast complete!</span></span></div><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #20124d;"><br />
</span></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCNfFaCnUbSLhXBMv0oJyE2-E8sZNEw5MUJbBE2cLpLExUf_8n36W5TqleL2A7cKyDAA2lyUw4pRoH2Z2WdLYutb4IdaRONXqpipsJK520aaOiLPxYNitDDRgpYkjyn8x0k6nH5PWpEk/s1600/sushi4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCNfFaCnUbSLhXBMv0oJyE2-E8sZNEw5MUJbBE2cLpLExUf_8n36W5TqleL2A7cKyDAA2lyUw4pRoH2Z2WdLYutb4IdaRONXqpipsJK520aaOiLPxYNitDDRgpYkjyn8x0k6nH5PWpEk/s320/sushi4.jpg" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #20124d;">Happy Feasting Friends!</span></span></div></div><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #20124d;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #20124d;">Enjoy :] </span></span></div><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #20124d;"><3 Marea</span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"> </span></span></div></span></span></div><div style="color: #3c2e6a; font-weight: bold; line-height: 18px; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><br />
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</span></span></div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com45tag:blogger.com,1999:blog-4291960491729806436.post-27080602419497880142010-11-07T12:23:00.000-08:002010-11-16T00:04:12.175-08:00Gingered Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUnAjvfeTmo_X140ZkTCZESvnILRrRKK6GB_H-qf8lYITChzlNDwwchCUYu-DqNLD7oqzG7x8eEa_GaLtgSsHI6whasOZLZaXOQXFGkBe4BvkJVjUSCQJFuc0ShVVqbCJZhO2IQjUhc8/s1600/Butternut.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUnAjvfeTmo_X140ZkTCZESvnILRrRKK6GB_H-qf8lYITChzlNDwwchCUYu-DqNLD7oqzG7x8eEa_GaLtgSsHI6whasOZLZaXOQXFGkBe4BvkJVjUSCQJFuc0ShVVqbCJZhO2IQjUhc8/s320/Butternut.jpg" width="310" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Seasonal Sunday is back in action! And staying in step with my soup season ecstatics I now present you with a simply sweet and smoothly spicy winter soup: The Gingered Butternut Squash Soup. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Not only will this soup warm your insides but it works quite delightfully to clear the sinuses as well! </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">You will need a large saucepan and a food processor to complete this recipe. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: x-large;">Gingered Butternut Squash Soup</span></span></u></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><ul><li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2lb Butternut Squash, skinned, seeded, and chopped</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1/3 cup Fresh Ginger, skinned and grated</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2 tbsp Unsalted Butter</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 medium Vidalia Onion</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 large Carrot, diced</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">3 Cloves Garlic, minced</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">4 Cups Chicken Stock, canned or </span><a href="http://thefoodiefixx.blogspot.com/p/homemade-stocks.html"><span class="Apple-style-span" style="color: #cc0000;">Homemade Recipe Here</span></a></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1/4 tsp Garlic Powder</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">Sea Salt and Fresh Cracked Black Pepper, to taste</span></li>
</ul><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6xAyB0E6t32eErTJloLnr-cz7ZHzVKU4Ua3dlrJYvi3CoCjsUV8z45kVWhY8bGxj-_53zZCKf5PSeYHX4cQLIphcnfbyY3Nc7J749RSXl5zQsA7mQ8XqfNxvssFyyZrJ6cNNFoMeDHE/s1600/ButternutCU.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6xAyB0E6t32eErTJloLnr-cz7ZHzVKU4Ua3dlrJYvi3CoCjsUV8z45kVWhY8bGxj-_53zZCKf5PSeYHX4cQLIphcnfbyY3Nc7J749RSXl5zQsA7mQ8XqfNxvssFyyZrJ6cNNFoMeDHE/s320/ButternutCU.jpg" width="320" /></a><span class="Apple-style-span" style="color: #cc0000;">*After you have prepped all your ingredients, melt the butter in a large saucepan over medium heat. Add the onion and carrot and let cook for 5 minutes, stirring frequently. </span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #cc0000;">*Once onions and carrots are soft, add the ginger and garlic and cook for an additional 1 minute. Next, add the butternut squash and chicken stock and increase heat to high. Bring to a boil for 2 minutes before reducing heat to medium-low. Simmer for 25 minutes, stirring occasionally.</span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #cc0000;">*Next, carefully ladle the soup in batches into your food processor, and pulse until well-blended and smooth. Return to saucepan and reheat if necessary. Salt and pepper to taste.</span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #cc0000;">*To Serve</span>: Ladle into bowls and lightly drizzle with a tsp or so of heavy cream or plain yogurt. Serve hot with a hearty baguette for dipping. I complimented mine with some warm homemade potato and onion bread. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUr4OMhmcSCihKQuOvX43YPSAri_gTfeI4RaiQA3TXmml1cuH9zr03FkKB15825jGrjsUlRVu2Cfm7qulIQ5Hb_uXeJWcp6qeXMDo276la3PGtZ7fnxxxLC5B0mcnJboILxzK7yo009E/s1600/ButternutS.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUr4OMhmcSCihKQuOvX43YPSAri_gTfeI4RaiQA3TXmml1cuH9zr03FkKB15825jGrjsUlRVu2Cfm7qulIQ5Hb_uXeJWcp6qeXMDo276la3PGtZ7fnxxxLC5B0mcnJboILxzK7yo009E/s320/ButternutS.jpg" width="320" /></a></div><div>This soup is yet another reason to love the cold; or go wild and mix up a hot meal by serving this soup for starters, chilled ala gazpacho-style. </div><div><br />
</div><div>Enjoy! :] </div><div><br />
</div><div><3 Marea<br />
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<img src="http://cf.foodista.com/static/images/widget_logo.png" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" />Butternut Squash<br />
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</div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com13tag:blogger.com,1999:blog-4291960491729806436.post-45266736498268206492010-10-30T13:27:00.000-07:002010-10-30T13:32:38.352-07:00Creamy Tomato Soup with Three Cheese Crostini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8sfAVU-P3nXeCGO5mb8piQAHdK_1gkYpt68ljhZ4StE0eGXBQPvrd87roq6NSZMIqntGHLfS7YQZgqHQYd6dqwmfmzoIx7sMqmcCv-n94tBJRwGy4xfIJipU-qQq6in7QSF4TIi178VQ/s1600/TMSoup4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8sfAVU-P3nXeCGO5mb8piQAHdK_1gkYpt68ljhZ4StE0eGXBQPvrd87roq6NSZMIqntGHLfS7YQZgqHQYd6dqwmfmzoIx7sMqmcCv-n94tBJRwGy4xfIJipU-qQq6in7QSF4TIi178VQ/s400/TMSoup4.jpg" width="400" /></a></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The cold weather is <i>finally</i> here and I am more than ecstatic to break out my peacoat, my boots, and most importantly my soup pot! I look forward to soup season and sweaters in the way that normal people look to summer vacations, and beach getaways. I simply adore the way curling up under a blanket feels when the world around you is frozen. The way the cold kisses noses and makes them red. And the way that a warm cup of anything never achieves its full potential until it is consumed in an icy environment!</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Whenever I need an escape from the winter chill, a sense of nostalgia, or something to warm my insides, my mind goes directly to hot creamy tomato soup. I've been making this recipe for the last 5 years and my taste buds still delight over the first bite every time. This recipe is quick and simple and 100 times better than anything that will ever come out of a can. Andy Warhol would agree.</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In celebration of the start of Soup Season, here's a twist on the Campbell's classic- sure to warm even the most chill-worthy day. </div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQU-y82GQTsGG-tnMRlTJV97i9sYnNGNrHIwF3BskQlcR-4gXHbrZNBeruoltcKuC73BXu6siPVPXhO9a043jmfb60b5lBReg3XcmZHUcfDJYMvURDDR-7O1I7Hq1l1Xf1weueJ66PANs/s1600/TMSoup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQU-y82GQTsGG-tnMRlTJV97i9sYnNGNrHIwF3BskQlcR-4gXHbrZNBeruoltcKuC73BXu6siPVPXhO9a043jmfb60b5lBReg3XcmZHUcfDJYMvURDDR-7O1I7Hq1l1Xf1weueJ66PANs/s320/TMSoup.jpg" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;">Creamy Tomato Soup</span></u></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><ul><li><span class="Apple-style-span" style="color: #cc0000;">4 Tbsp Unsalted Butter</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Celery Stalks, diced with leaves</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3/4 cup Shallots, diced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Garlic Cloves, minced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup All-Purpose Flour</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 28oz Can Diced Tomatoes, plus juice</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 cups Chicken Stock, canned or </span><a href="http://thefoodiefixx.blogspot.com/p/homemade-stocks.html"><span class="Apple-style-span" style="color: blue;">homemade recipe here</span></a></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 cups Half-and-Half</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp Marjoram, freshly chopped</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Thyme, fresh or dried</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Salt and Freshly Cracked Black Pepper</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*In a large saucepan melt the butter over medium heat. Add the celery and stir, allowing it to soften, approximately 1-2 minutes. Mix in the garlic and shallots, continuing to stir frequently until soft, about 2 minutes. </span><br />
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*Sprinkle the flour over the celery mix, coating the vegetables entirely. Pour in the tomatoes and their juices, the half-and-half, the chicken stock, the marjoram, and the thyme. Stir well and increase the heat to high. Bring to a 30 second boil and then reduce the heat to medium-low and simmer. Allow to simmer and thicken for 30-35 minutes, stirring occasionally. </span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">To Serve:</span> Salt and Pepper to taste and ladle into bowls. Top with a sprig of thyme and pair with hot out-of-the-oven Three-Cheese Crostinis.</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tPjPTCXNl25FYnLxMVjtPxpe0tnUVIRJHiJzLINRllSHOhLnOnSWp3oSITdB0VAUNrXRZXfuC-T3M0wou_K4ulTwoPvXNCVw8qbEYawNpA257BrroxDfPPdHLy1LERSWBcRR9p6sN_o/s1600/TMCrostini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tPjPTCXNl25FYnLxMVjtPxpe0tnUVIRJHiJzLINRllSHOhLnOnSWp3oSITdB0VAUNrXRZXfuC-T3M0wou_K4ulTwoPvXNCVw8qbEYawNpA257BrroxDfPPdHLy1LERSWBcRR9p6sN_o/s320/TMCrostini.jpg" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;">Three Cheese Crostinis</span></u></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><ul><li><span class="Apple-style-span" style="color: #cc0000;">1/2 loaf of Artisan Baked Bread (I use a Garlic & Rosemary Loaf from </span><i><span class="Apple-style-span" style="color: #cc0000;">Costco</span></i><span class="Apple-style-span" style="color: #cc0000;">.)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Parmesan Cheese, freshly grated</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Gruyere Cheese, freshly grated</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Smoked Gouda, freshly grated</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Paprika</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Italian Seasoning</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="color: #cc0000;"><br />
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*Slice the bread into long, thin pieces. Sprinkle with the cheeses, adding the parmesan last. Top with a shake of paprika and a dash of italian seasoning. </span><br />
<span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">*Spread the slices onto a foil lined baking sheet, place in the oven and broil on high until cheese has melted and the bread has browned, about 2 minutes. Broil longer if bread is not yet crispy and golden. </span><br />
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</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">To Serve:</span> Carefully remove crostinis from the oven and serve hot alongside a steaming bowl of creamy tomato soup. </div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
You can really use any three of your favorite cheeses for this recipe. I like to switch it up with various cow's milk swiss cheeses and sharp cheddars. Also, play with the bread; a ciabatta or focaccia crisp up nicely as well.<br />
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</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">With winter approaching and the cold weather rolling in, this recipe is sure to come in handy; so break out your warm fuzzy socks, your down blankets, and your firewood, then take the heat to the next level and warm your soul with a piping hot bowl of creamy tomato soup! </div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Enjoy :]</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><3 Marea</div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com10tag:blogger.com,1999:blog-4291960491729806436.post-27532560822493905212010-10-21T16:17:00.000-07:002010-12-20T14:11:39.121-08:00Grouse & Feta Salad, Asian-Style Duck over Warmed Cabbage, & The MPLS Taste Event<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NLgcD1idvKdLQgJpOa6TPx0KM6pzOUNVFcRf-qR6DM4L17tG5Udlc1SNRV4-Kc3ock2Y89dLUa2b2f8VzK7UcogLmQZpxH561sawaloZF6RDodFuWR-j3Vz9Yx2Z0iOgV1nlEvYwlI4/s1600/MPLS4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NLgcD1idvKdLQgJpOa6TPx0KM6pzOUNVFcRf-qR6DM4L17tG5Udlc1SNRV4-Kc3ock2Y89dLUa2b2f8VzK7UcogLmQZpxH561sawaloZF6RDodFuWR-j3Vz9Yx2Z0iOgV1nlEvYwlI4/s200/MPLS4.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7SDtAkTkjvCrtyJwm1139K0Rjh5gdlFYm9xBNrDdvnK4VPWpr9iENv0VjIXnTTgxC0krFGrKZzafFRx4I-EghftsHph-vFaDvd6Y28R5lVEAzcf0lV_JBO5vdAcwakhCr9HHqxOHX4U/s1600/MPLS3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7SDtAkTkjvCrtyJwm1139K0Rjh5gdlFYm9xBNrDdvnK4VPWpr9iENv0VjIXnTTgxC0krFGrKZzafFRx4I-EghftsHph-vFaDvd6Y28R5lVEAzcf0lV_JBO5vdAcwakhCr9HHqxOHX4U/s200/MPLS3.jpg" width="200" /></a>I recently had the pleasure of spending several wonderful days on vacation, visiting my best friend. Not only did I get to cook grouse for the first time (think chicken meets quail and you'll find the taste of grouse somewhere in the middle) but I was also able to attend The Minneapolis Taste Event, the twin cities ultimate Wine and Dine Experience.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidatGGmUS60rKou6BD5xWm7SHU-N6ayzcBaZl7qOM2PuOkqCvHvQRJhCxYxcZ5APr7Uw_jhYUglhAUp-8WftMMF03VfhSOzLHCoHSGDq0FV6OodBFOyg8fy7ShPOUuxrJ4Sn_YI85TScU/s1600/MPLS2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidatGGmUS60rKou6BD5xWm7SHU-N6ayzcBaZl7qOM2PuOkqCvHvQRJhCxYxcZ5APr7Uw_jhYUglhAUp-8WftMMF03VfhSOzLHCoHSGDq0FV6OodBFOyg8fy7ShPOUuxrJ4Sn_YI85TScU/s200/MPLS2.jpg" width="146" /></a></div>This event boasted over 300 exclusive wines and 40 of Minneapolis' top chefs, as well as wine seminars, grilling stages, and several culinary demonstrations. The VIP Lounge was complete with crab cakes and chocolate fountains, as well as an especially unique pairing of gelatin shots, made with elderflower and ginger, that broke open when you bit into them, oozing a sweet alcoholic syrup that enveloped the taste buds. It was quite interesting to see so many of my local Northern California Vineyards mingling with blends from America's Dairyland and the Twin Cities. I definitely recommend attending if ever you have the chance!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdZIAfmIo_tp8PUxYz0IX-9j0yUWA_v7WHVmdsYvmIow-o-W_XcksieNhmpW9Qvw2zE-DNey-Eaw-iclxSiFfl6sE5ZM0NKoDfQKtbPErNIwONsI5yGWngaSl6Eg_1Cf-q0JkDuwn5gY/s1600/MPLS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdZIAfmIo_tp8PUxYz0IX-9j0yUWA_v7WHVmdsYvmIow-o-W_XcksieNhmpW9Qvw2zE-DNey-Eaw-iclxSiFfl6sE5ZM0NKoDfQKtbPErNIwONsI5yGWngaSl6Eg_1Cf-q0JkDuwn5gY/s200/MPLS.jpg" width="200" /></a>On my last night in Wisconsin, Tayler and I celebrated by cooking up a homemade feast, tapas style, with steamed mussels, a grouse and feta salad, fresh bruschetta (recipe coming soon!), and asian-style duck served over warmed cabbage leaves. We toasted with lemon drop martinis and ended the evening with dessert drinks and homemade Honey Goat-Cheese Mini Cheesecakes (recipe coming soon!). An oddly paired myriad of flavors but a definite fun experience for the palate, and a great way to end a fabulous getaway.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8_mm4fRuhaB6CxKr-l2X5lVpWhyngKM1osfPZlPI5vzV9QZx4Le0H6AxIQkYrcjyppNncTEeMRNHdBnFskuUotV4QKoq59TDA_07xXKA03Pg5jFle1a1sRu-c5piSir5i8ioIx422Ng/s1600/Grouse.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8_mm4fRuhaB6CxKr-l2X5lVpWhyngKM1osfPZlPI5vzV9QZx4Le0H6AxIQkYrcjyppNncTEeMRNHdBnFskuUotV4QKoq59TDA_07xXKA03Pg5jFle1a1sRu-c5piSir5i8ioIx422Ng/s320/Grouse.jpg" width="320" /></a></div><div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: x-large;">Grouse & Feta Salad</span></span></u></div><div style="text-align: left;"></div><ul><li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 Breast of Grouse, skinned</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 cups Fresh Arugula & Spring Mix Lettuce</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp. Olive Tapenade: </span><span class="Apple-style-span" style="color: #cc0000;">blend: 2 oz sun-dried tomatoes (packed in oil) with 1/2 cup black olives, 1 tbsp. fresh basil, 1/2 cup capers, 1/2 tsp parmesan cheese, and 1 garlic clove. Add Pepper to taste.</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Juice from 1-2 Lemon Wedges</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp Garlic Powder</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp. Extra Virgin Olive Oil</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 cloves Garlic, minced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup Fresh Cherry Tomatoes, chopped</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup Feta Crumbles</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Sea Salt and Fresh Cracked Black Pepper, to taste</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*Marinate the grouse in sea salt, garlic powder, and freshly cracked black pepper for 30 minutes. In a frying pan, heat the olive oil over medium heat. Add the minced fresh garlic, shaking the pan vigorously to keep the garlic from burning, approximately 30 seconds. Turn the heat to high and add the grouse, searing 1-2 minutes on each side depending on thickness. Check center of breasts to ensure they are a light pink, and cooked through. Remove from heat. Slice into thin strips. </span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*Lay out a bed of the arugula and lettuce mix on a serving plate. Toss with 1 tbsp of the tapenade. Add the grouse and spread the remaining tbsp of tapenade across the meat. Sprinkle the cherry tomatoes and feta across the top. Squeeze the lemon wedges over the salad and salt and pepper to taste. Serve immediately. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtYGGnAtKJdzuEzRWWWYZCpMDAVEE5NxN69HMjEuPmlYHspFontTR_3Pw3N3NV0m8_UU8bfqWehQWrxU4fFA_4C7lhJS4_oA7FA8cQG_iteO97EFfdiZdAiGzLGh-v6QkBg7mMFbd0hQ/s1600/Ducks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtYGGnAtKJdzuEzRWWWYZCpMDAVEE5NxN69HMjEuPmlYHspFontTR_3Pw3N3NV0m8_UU8bfqWehQWrxU4fFA_4C7lhJS4_oA7FA8cQG_iteO97EFfdiZdAiGzLGh-v6QkBg7mMFbd0hQ/s320/Ducks.jpg" width="320" /></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: x-large;">Asian-Style Duck over Warmed Cabbage Leaves</span></span></u></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="color: #cc0000;">2 Duck Breasts, skinned, bone-in</span></li>
<ul><li><span class="Apple-style-span" style="color: #cc0000;">Sauce: 4 Tbsp Soy Sauce, 2 Tbsp Honey, 2 Tbsp Sesame Oil, 3 garlic cloves pressed, 2 tsp Bragg's Amino Acids, 1/2 tsp Red Pepper Flakes, 1/2 tsp garlic powder, 1 Tbsp White Wine Vinegar, 1 tsp Ginger Powder, Sea Salt, and Pepper to taste.</span></li>
<ul><li><span class="Apple-style-span" style="color: #cc0000;">Separate sauce into two portions. Marinate the duck breasts in half of the mixture, and reserve the rest for topping.</span></li>
</ul></ul><li><span class="Apple-style-span" style="color: #cc0000;">1/2 head of Cabbage, cut and cored</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Low-Sodium Chicken Broth</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Salt</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Sugar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp Unsalted Butter</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup diced Vidalia Onion</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 cloves Garlic, minced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Coconut Oil</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*Lightly salt and pepper the duck breasts on all sides. In a large bowl marinate the duck breasts in half of the sauce for at least 30 minutes but up to 3 hours. Prep the cabbage and combine the chicken broth, salt, sugar, and butter in a large saucepan or steamer. If using a saucepan, add the cabbage and bring to a hard boil. Immediately reduce to a simmer and allow to cook until cabbage is tender, but still firm, approximately 6-12 minutes. Strain and set aside. </span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*In a frying pan, heat the coconut oil over high heat until sizzling. Stir in the onions and let sweat for 1 minute, shaking the pan consistently. Add the minced garlic and the duck. Sear each side quickly on high heat. Reduce to medium-low, add any extra sauce from the bowl the duck was previously marinating in, plus 1 cup of water, cover and let cook for 2 minutes. Remove cover, check centers, and fry over medium until cooked to your taste, 3-7 minutes. Remove from heat, debone, and slice in thin strips.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzHNAa_VBz9Aj13zUwNmt0AoXUNIqIVrT8A02dhY7ub0-gYcjqTbfMpY9ipZKoPlJ8zREnxF5jL8zI4A9ZuEXAXhlsctqVERoixP2vKOIufDqP2ntPrVXEO9Wt8GAz8A32RaICkDWJ-U/s1600/Duck&Grouse.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzHNAa_VBz9Aj13zUwNmt0AoXUNIqIVrT8A02dhY7ub0-gYcjqTbfMpY9ipZKoPlJ8zREnxF5jL8zI4A9ZuEXAXhlsctqVERoixP2vKOIufDqP2ntPrVXEO9Wt8GAz8A32RaICkDWJ-U/s320/Duck&Grouse.jpg" width="320" /></a><span class="Apple-style-span" style="color: #cc0000;">*Place the warmed cabbage onto your serving plate and sprinkle with salt and pepper, to taste. Layer the strips of duck meat across the cabbage and drizzle the reserved sauce over the top. Finish with a sprinkling of red pepper flakes and serve immediately.</span> </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Both these dishes are excellent on their own but would pair well with other like-flavored dishes as well. I suggest the grouse salad as a companion to a hearty soup or sandwiches on fresh baked bread. It is also ideal as a dinner party starter. The Duck would pair excellently with other honey-glazed steamed root vegetables and can be made with the skin-on for a richer, more filling meal. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For the recipes to our Lemon Drop Martinis, and Dessert Drinks <a href="http://thefoodiefixx.blogspot.com/2010/10/cocktails-rockin-lemon-drop-martinis.html">Click Here</a>!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><3 Marea</div><div style="text-align: left;"><br />
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</div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com0tag:blogger.com,1999:blog-4291960491729806436.post-7224506213173463662010-10-21T16:13:00.000-07:002010-10-21T16:24:36.965-07:00Cocktails! Rockin' Lemon Drop Martinis & After-Dinner Dessert Chocotinis<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRCQgEz_dS532Ky6epnzkpw22dTV34J-4UMlFmYyxx5Q_LDy6UbC25qEox25ZDXcAC5b_RMBg3nd3uTCDHqdiqYEtQf782VY5B93IxECFw28Qa1wVB2AeqVsXzqQBBiAw5x2YWhsw1eI/s1600/Chocotinis.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRCQgEz_dS532Ky6epnzkpw22dTV34J-4UMlFmYyxx5Q_LDy6UbC25qEox25ZDXcAC5b_RMBg3nd3uTCDHqdiqYEtQf782VY5B93IxECFw28Qa1wVB2AeqVsXzqQBBiAw5x2YWhsw1eI/s200/Chocotinis.jpg" width="164" /></a></div>On my last day of vacation, my best friend Tayler and I frequented a few speciality shops as I was determined to return from America's Dairyland with a generous supply of local cheeses, and other various gifts. During our shopping extravaganza we stumbled upon some bottles of ChocoVine- The taste of dutch chocolate and red wine. I had tried this concoction once before and was reminded of my urge to use it in a chocolate martini. Tayler was instantly game so we picked up a bottle and added dessert drinks to our list of events for the evening. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0oSyAD6AfI5sJG63rxD1ID_HzdLaoaeNWwwig9WYJWeaJ8ICUH1gTm9xppFFyLI8C9ySc5aitei5hbxQ_cLLLjDrjzQQE6rZcV0TZ6sTX0ct44AjQ8B6mOZF4hXMQ0KCSDuDoHEdJxk/s1600/Tay&Me.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0oSyAD6AfI5sJG63rxD1ID_HzdLaoaeNWwwig9WYJWeaJ8ICUH1gTm9xppFFyLI8C9ySc5aitei5hbxQ_cLLLjDrjzQQE6rZcV0TZ6sTX0ct44AjQ8B6mOZF4hXMQ0KCSDuDoHEdJxk/s200/Tay&Me.jpg" width="168" /></a></div>As far as the lemon drops were concerned; I myself am an avid fan of Gin, but for the sake of doing something different I decided to indulge in one of Tayler's favorite cocktails- The Lemon Drop Martini. However, with one small change: I've been dying to put pop rocks on a martini ever since I first fell in love with the idea while visiting my old roommate in Salem, Massachusetts. Now I can finally say I have officially succeeded! Taking a note from Tayler's Lemon Drop expertise, these martinis are made with a turbinado sugar and agave simple syrup, rendering them slightly less sweet but equally as delicious!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhel39rPqHZc5sT2hMs0E1cuJgiYwUB49wAdMBF0-vcuXTAwMD7C_ZwXA5ztH6zCZqQLvaWAQumJJ4yTyTIHvQVCI09Pj_0ziMVubgTG0PnpZmaAq-u2l-oQZ8AeVMYDJqgfqyRM5No3tU/s1600/Lemondrop.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhel39rPqHZc5sT2hMs0E1cuJgiYwUB49wAdMBF0-vcuXTAwMD7C_ZwXA5ztH6zCZqQLvaWAQumJJ4yTyTIHvQVCI09Pj_0ziMVubgTG0PnpZmaAq-u2l-oQZ8AeVMYDJqgfqyRM5No3tU/s320/Lemondrop.jpg" width="230" /></a></div><div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;">Rockin' Lemon Drop Martinis</span></u></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="color: #cc0000;">Simple Syrup- </span></li>
<ul><li><span class="Apple-style-span" style="color: #cc0000;">Dissolve 1 tsp of turbinado sugar and 1 tsp of agave in 2 oz Hot Water. Sweeten if needed until desired taste is achieved. Let cool. </span></li>
</ul><li><span class="Apple-style-span" style="color: #cc0000;">1 1/2 Oz Citron Vodka</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Ice Cubes</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Packet Pop Rocks, whichever flavor you so desire</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Lemon, cut into wedges</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Martini Shaker and Martini Glass</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*Fill a martini shaker with ice. Add 1 shot of the simple syrup and the vodka. Shake well. Squeeze in 2 lemon wedges and shake. Pour the pop rocks onto a small plate. Trace the rim of the martini glass with a lemon wedge, and then dip the edges of the glass into the pop rocks, coating the entire rim. Add the remaining pop rocks to the bottom of the glass. Give the martini shaker one more shake and pour over the pop rocks. Garnish with a lemon wedge. </span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">If you are having trouble getting the pop rocks to stick, try lining the rim of the glass with simple syrup! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This next drink was formally cultivated by Miss Tayler Sipe, and let me tell you, sweet tooth or not, it is quite divine!</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQAkBCoJxKLZtPbbKkOYyMwMpPe30SxkUbgJ28fWBuge0pWXWVU2MV58ndtZf8r2JmpOtCARURh9CWNmvZ3UiPTU1t2QZPT5H_AbO688f3qXgdDkOOQ6Y0wQjkeYi-nqT-u-VRHg9uxI/s1600/chocotinis2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQAkBCoJxKLZtPbbKkOYyMwMpPe30SxkUbgJ28fWBuge0pWXWVU2MV58ndtZf8r2JmpOtCARURh9CWNmvZ3UiPTU1t2QZPT5H_AbO688f3qXgdDkOOQ6Y0wQjkeYi-nqT-u-VRHg9uxI/s320/chocotinis2.jpg" width="271" /></a></div><div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;">ChocoVine Chocotinis</span></u></div><div style="text-align: center;"><ul><li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 1/2 Oz ChocoVine Chocolate Wine </span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 1/2 Oz Vodka</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">3/4 Oz (or 1/2 Shot glass) French Vanilla Kahlua</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">3/4 Oz Milk or Cream</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">Blend: 1 tsp Cocoa Powder with 1/2 tsp Fine Sugar, and a dash of cinnamon</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">Martini Shaker and Martini Glass</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">Ice Cubes</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">Simple Syrup </span></li>
</ul><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*Fill a Martini Shaker with ice. Add the ChocoVine, vodka, Kahlua, and Milk. Shake well. Coat the edges of a martini glass with simple syrup and then rim with cocoa and sugar blend. (Follow the same steps as above coating the edges). Pour the mix from the martini shaker into the glass and sprinkle the remaining cocoa blend across the top. </span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">And there you have it! Two Cocktails, two varying degrees of sweetness, and two easy ways to dress up any occasion! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Each recipe makes one Martini.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy :] </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><3 Marea</div></div><div style="text-align: left;"><br />
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</div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com5tag:blogger.com,1999:blog-4291960491729806436.post-5458711610343878842010-10-05T13:08:00.000-07:002010-11-20T23:27:52.728-08:00Four-Layer Red Velvet Chocolate Cake with Mascarpone Frosting<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExKNZm-NoKlji6_SN264ZuE2uU0IRn7hsG3snja0vre7DmA66INQhO5DY2F1E-5pK98D2i0YZyo5yY64xzhRjnO3KG8QyDSOKEioluqIlNuuRUf_MRfwIJU4v0fHRjacBltrXmFgyAQ8/s1600/RVcake4+copy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExKNZm-NoKlji6_SN264ZuE2uU0IRn7hsG3snja0vre7DmA66INQhO5DY2F1E-5pK98D2i0YZyo5yY64xzhRjnO3KG8QyDSOKEioluqIlNuuRUf_MRfwIJU4v0fHRjacBltrXmFgyAQ8/s320/RVcake4+copy.jpg" width="279" /></a><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In honor of the return of the most bizarrely lovable mass-murderer, i.e. Dexter, I naturally decided to bake an aptly colored cake. Enter The Red Velvet Chocolate Cake, a vibrantly colored classic delight. Great for the holiday's, celebrations, or as a stunning after-dinner centerpiece to sweetly finish-off any dinner party. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">You will need two 9 inch round cake pans lined with wax or parchment paper and lightly greased with butter. Wire Cooling racks and tin foil or plastic wrap are also needed. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;">Red Velvet Chocolate Cake</span></u></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li><span class="Apple-style-span" style="color: #cc0000;">2 1/2 cups Cake Flour, Sifted</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Salt</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3 Tbsp Cocoa Powder</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Unsalted Butter, room temperature</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 1/2 cup Sugar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Large Eggs</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp Vanilla Extract</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 cup Milk + 1 Tbsp Distilled White Wine Vinegar (pre-mix and let sit)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Red Food Coloring</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp Distilled White Wine Vinegar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp Baking Soda</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*Begin by preparing your cake pans and preheating your oven to 350 degrees. </span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;">*In a medium bowl, combine the sifted flour, the salt, and the cocoa powder. Set aside. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgKiRXtTi3H9sTG2fXoCn_KzI9XvDcTnmV4KnYHmQ-bMMQjadCGGQNK2GZKaWBJg1dqxL0VLumOQ4q0iAGEV0GLZqoskifbRzgbcd2uSqdFL7akRhy-o-F0N9-MDFUXl4YdOi2yJBTi0/s1600/RVcake3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgKiRXtTi3H9sTG2fXoCn_KzI9XvDcTnmV4KnYHmQ-bMMQjadCGGQNK2GZKaWBJg1dqxL0VLumOQ4q0iAGEV0GLZqoskifbRzgbcd2uSqdFL7akRhy-o-F0N9-MDFUXl4YdOi2yJBTi0/s320/RVcake3.jpg" width="320" /></span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;">*Using a hand-held mixer or a KitchenAid, beat the butter until soft. Add the sugar and continue mixing until fluffy. Add the eggs, one at a time, along with the vanilla. Be sure to scrape the sides of the bowl to ensure everything is being equally combined. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;">*In a separate bowl, whisk the pre-mix of milk and vinegar with the food coloring. Return to your butter mixture and slowly add the flour mix and the red mix, alternating between the two, and beginning with the flour. Whisk on low until well combined. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;">*In a small cup, add the baking powder and vinegar and allow to fizz. Mix into your batter and immediately transfer to baking pans. Divide the batter equally among the pans and smooth the top with a baking spatula or wooden spoon. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;">*Place in the oven and bake 25-30 minutes. Remove from oven and let cool on wire racks for 30 minutes. After approximately 15 minutes remove the cakes from the pans and continue to cool on the racks. When entirely cooled, wrap in tin foil or plastic wrap and place in the refrigerator for at least one hour but preferably overnight. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82ogXrEaXuZa2ddubq61Xh4n1qAMcJ3eGf2ofW6Rkyo6f7gcLaUtAjFHd6k4f3q-YiENhrHVs-whFctWJ48gIV0uEmVi8YnlTlpt728Iycbw7s9SwhURIrHfrArfCHroSzGx0giJPL38/s1600/RVcake4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: #cc0000;"></span></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCpzW7BM3byZnc7bL6ZcV-2_LjGT_YXV89ZmjVT2NxQzpQeycdAxWxCfs6Tp3PuuG85eM42T0wwqsoB64NCQplLDT_4h53iAdgtWN1-76T2at_tlu8EuDQkEePsbBWuQ-hng8NDEviCsw/s1600/RVcake6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCpzW7BM3byZnc7bL6ZcV-2_LjGT_YXV89ZmjVT2NxQzpQeycdAxWxCfs6Tp3PuuG85eM42T0wwqsoB64NCQplLDT_4h53iAdgtWN1-76T2at_tlu8EuDQkEePsbBWuQ-hng8NDEviCsw/s320/RVcake6.jpg" width="240" /></a></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;">Mascarpone Frosting</span></u></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><ul><li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">8 oz Cream Cheese, room temperature</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">8 oz Mascarpone </span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2 tsp Vanilla</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Powdered Sugar</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 1/2 cups Heavy Whipping Cream</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Shredded Coconut </span></li>
</ul><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*Using a hand-held mixer or KitchenAid, beat the cream cheese and mascarpone until soft. Add in the vanilla and powdered sugar, mixing well. Fold in the whip cream and then whisk lightly until frosting is thick and creamy. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWl5i295sWDVawy1p_EMoJ-5eZVHhIpO8R78hItvY6Qpt3wuwOF38lrgEHU7qInk0Ip-A5FO7NpXTwsnILJksTqpaZ51HzgE3YyT0GM9g4-Lmh3Z515XVh-NSdh6s4NTBu_LsY1WxonLQ/s1600/RVcake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWl5i295sWDVawy1p_EMoJ-5eZVHhIpO8R78hItvY6Qpt3wuwOF38lrgEHU7qInk0Ip-A5FO7NpXTwsnILJksTqpaZ51HzgE3YyT0GM9g4-Lmh3Z515XVh-NSdh6s4NTBu_LsY1WxonLQ/s200/RVcake.jpg" width="200" /></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">To Serve</span>: Using a serrated knife, slice the cakes horizontally to create four layers. Place one layer, bottom up on a serving platter and frost the top. Stack the next layer on top, pressing the frosting between the two pieces, and frost the top of that layer. Sprinkle 1 tbsp of shredded coconut between the second and third layers. Repeat until all four layers have been stacked and frosted. Now frost the sides, spinning the plate to create a smooth, polished finish. Top with the remaining tbsp of coconut and decorate however your heart desires! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjIy67G3ZgwwL0adr_RvsjmDfPqT4F1H_ugppSH91xNvd8CAMyLEE_b690RMYchmiOWTp-pG49OsRhtm-KfAy510fyb2ptSuwRWI08Z1qEjO54cCZZr4_mc6WbPbV-_MDOzWrg9GaT_Y/s1600/Dexter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjIy67G3ZgwwL0adr_RvsjmDfPqT4F1H_ugppSH91xNvd8CAMyLEE_b690RMYchmiOWTp-pG49OsRhtm-KfAy510fyb2ptSuwRWI08Z1qEjO54cCZZr4_mc6WbPbV-_MDOzWrg9GaT_Y/s320/Dexter.jpg" width="320" /></a>Press crushed pecans into the sides of the cake, top with fresh raspberries or strawberries, speckle with sprinkles, spell out your lover's name with decorative icing, or even make a particularly disturbing design for a television show premiere; the finishing touches are up to you!<br />
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Enjoy :] <br />
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<3Marea<br />
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*This post is linked to Mangoes and Chutney's for <a href="http://www.mangoesandchutney.com/2010/11/fat-camp-friday-5-boston-butt-pork.html#disqus_thread">Fat Camp Friday</a><br />
<a href="http://www.mangoesandchutney.com/p/button-codes.html"><img src="http://i612.photobucket.com/albums/tt208/cmmerten/FCFButton.jpg" /></a> </div><br />
<div style="text-align: left;"></div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com4tag:blogger.com,1999:blog-4291960491729806436.post-23520558108883957822010-09-29T22:01:00.000-07:002010-09-30T18:12:02.305-07:00New Orleans Style "Shrimp" Creole with Fresh Black Tiger Prawns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYMs4wA6h7ivC8E3VCPVgWR5WgJb0rqbixdZq9yA1jbeqigB1qMz5HPpmKyRmzr-QpS6zOxZxLaKa7n9ReaM1TIQxubaXgqiQpJPX4ivhKdVvKU0nH7H6RWRRl9H4zkgMS0-hSdeVgxA/s1600/creole5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYMs4wA6h7ivC8E3VCPVgWR5WgJb0rqbixdZq9yA1jbeqigB1qMz5HPpmKyRmzr-QpS6zOxZxLaKa7n9ReaM1TIQxubaXgqiQpJPX4ivhKdVvKU0nH7H6RWRRl9H4zkgMS0-hSdeVgxA/s320/creole5.jpg" width="320" /></a></div>I was recently given a request to recreate a family recipe that had over the years gone missing. My mission: Shrimp Creole. Now, authentic New Orleans cuisine isn't exactly my strong point but I am always eager for a challenge and I had a flavor palate in mind that I imagined would work well for such a dish. This dish requires quite a bit of prep work and attention to detail, but the results are more than worth the effort.<br />
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After several various tweaks I now have success at my fingertips. This dish is eloquently spicy; the heat is sweetly masked in the rich, savory gravy created by the melding of the fresh vine-ripened tomatoes and the homemade shrimp stock. My test palates confirmed that it was, "delicate yet hearty", with "just the right amount of spice", and "sat perfectly" "delicious to the last bite." I know it isn't good form to "mmm" over your own food, but I literally could not help myself! Shrimp Creole just made its way into my taste buds' heart and is a guaranteed gastronomic tour de force!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1S91tH7JdThHbNe_2sqopqVRXWxUL1Bluf83Y9_L_U4ogPct19Wm1h-7bQ0p7zibcmAdrydSAwWIWJwd6PnoiLHd6hX3O_FY0pi85QdlJhx24VBvsVSwg3cfH4nzKs72YjvQ6Qyw2Qk/s1600/creole3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1S91tH7JdThHbNe_2sqopqVRXWxUL1Bluf83Y9_L_U4ogPct19Wm1h-7bQ0p7zibcmAdrydSAwWIWJwd6PnoiLHd6hX3O_FY0pi85QdlJhx24VBvsVSwg3cfH4nzKs72YjvQ6Qyw2Qk/s320/creole3.jpg" width="320" /></a>I have elected to use prawns, which bear a great resemblance to shrimp, so much so that many restaurants and grocery stores use them interchangeably, although the two have various differences on the biological level. The popular census is that prawns are larger (bonus), but I personally just find them more appetizing. Oh, and Costco sells them 1.5lbs for $13. Can't say no that!<br />
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Two most important factors I found is that: 1.) It is imperative to <b><u><a href="http://thefoodiefixx.blogspot.com/p/homemade-stocks.html"><span class="Apple-style-span" style="color: #3d85c6;">make your own homemade stock.</span></a></u></b><span class="Apple-style-span" style="color: #3d85c6;"> </span>Sure canned stock saves time but it will never be as flavorful and the added salt will bastardize your entire sauce. Besides, unlike other stocks, shrimp stock only takes an hour to cook and you can always prep ahead of time and freeze. And, 2.) <b><span class="Apple-style-span" style="color: #cc0000;">Make your own Creole Seasoning.</span></b> White pepper is a leading flavor component in this meal and most store-bought blends don't give it the limelight it deserves. My sauce had a completely different taste using a pre-made spice. So if you want to give your senses the full experience, don't skip these steps!<br />
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<div style="text-align: center;"><u><b><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: x-large;">Shrimp Creole</span></span></b></u></div><div style="text-align: center;"></div><ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5P3PszKP8QWIDSkoJecBMqDUak9ZtqRkEVXw86r0LMuOL4rNq-1Kn96Q_WQL4KTqp_8vta6KyeRDJav1htpCdjYC7G4orB36MkZ3Ky6aWxYnytlIu36AnCLYytxW3T83eaC1arCgcMF0/s1600/creole4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5P3PszKP8QWIDSkoJecBMqDUak9ZtqRkEVXw86r0LMuOL4rNq-1Kn96Q_WQL4KTqp_8vta6KyeRDJav1htpCdjYC7G4orB36MkZ3Ky6aWxYnytlIu36AnCLYytxW3T83eaC1arCgcMF0/s320/creole4.jpg" width="320" /></a>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1<span class="Apple-style-span" style="font-size: x-small;">1/2</span> lbs Black Tiger Prawns </span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Butter, unsalted</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp Olive Oil</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp All-Purpose Flour</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 large Vidalia Onion, diced</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2 Celery Stalks, diced</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 large Green Bell Pepper, diced</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">4 Tbsp Diced Canned Tomatoes</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<ul><li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2 1/2 cups fresh Campari Tomatoes</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Creole Seasoning</span></li>
</ul><ul><ul><li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">Combine:</span></li>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9VVFFpRSdVG7Pxg_xSh1kSTxZMMNoWf-_hRzhS_EUYiE80MU1vnyvzbmnZJRlTtZmZoO7rTCF0XgMPpseytzAkcxYHO7Hsdw6SiFD3e9IP8MuOnme3G_Dhe8fvBtoqQYvmRuAiVI0mVo/s1600/CreoleSeason.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9VVFFpRSdVG7Pxg_xSh1kSTxZMMNoWf-_hRzhS_EUYiE80MU1vnyvzbmnZJRlTtZmZoO7rTCF0XgMPpseytzAkcxYHO7Hsdw6SiFD3e9IP8MuOnme3G_Dhe8fvBtoqQYvmRuAiVI0mVo/s320/CreoleSeason.jpg" width="206" /></a>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: small;">1/4 cup Kosher Salt</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: small;">2 Tbsp Paprika</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: small;">1/4 cup Garlic Powder</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: small;">1 1/2 Tbsp White Pepper</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: small;">1 Tbsp Cayenne</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: small;">2 Tbsp Onion Granules</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: small;">2 Tbsp Black Pepper</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: small;">3 Tbsp Italian Seasoning</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: small;">1 Tbsp Sugar</span></span></li>
</ul>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">Makes 5 oz. I recycle empty spice bottles and relabel. Great to have on hand!</span></li>
</ul>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Dry White Wine</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2 cups Homemade Shrimp Stock (<a href="http://thefoodiefixx.blogspot.com/p/homemade-stocks.html"><span class="Apple-style-span" style="color: #3d85c6;">*Recipe Here*</span></a>)</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2 Garlic Cloves, minced</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2 fresh Bay Leaves</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 tsp Cayenne, Sea Salt, and White Pepper</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 bunch of fresh Thyme Sprigs</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp Corn Starch dissolved in 2 Tbsp warm water</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp Worcestershire Sauce</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Louisiana Hot Sauce</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1/2 bunch of Green Onions, chopped</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">Fresh Flat Leaf Parsley, for garnish</span></li>
</ul><br />
<span class="Apple-style-span" style="color: #cc0000;">*Begin by making your homemade stock and creole seasoning. Set aside.</span><br />
<div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*In a large a saut</span><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">é pan melt the butter and oil over medium-high heat. Whisk in the flour, 1 Tbsp at a time, to form a </span><a href="http://www.ochef.com/463.htm"><span class="Apple-style-span" style="color: #cc0000;">blond roux</span></a><span class="Apple-style-span" style="color: #cc0000;">. Next, add the onion, 1/2 cup at a time, mixing well. Reduce the heat to medium and add the celery, green pepper, a pinch of salt, and 1 Tbsp of the Creole Seasoning. Stir well and allow the vegetables to sweat in the spices. </span></span></em></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span></em></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3hZpTJkbJUfPyr7Ys9NZBlgPFDdq_WbJodnIWgHIuDQIAFfTMfX9-1773r3EOqbeTCRoeHABQgeVgqQG41JNinWl0slaNYGQelcGsihHkQ8nbnZBlLHWqd7yknFj7qxdzTGoOlwm6nw/s1600/creole1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3hZpTJkbJUfPyr7Ys9NZBlgPFDdq_WbJodnIWgHIuDQIAFfTMfX9-1773r3EOqbeTCRoeHABQgeVgqQG41JNinWl0slaNYGQelcGsihHkQ8nbnZBlLHWqd7yknFj7qxdzTGoOlwm6nw/s320/creole1.jpg" width="320" /></a><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">*Next add the canned and fresh tomatoes. Sprinkle in another pinch of salt to encourage the tomatoes to release their juices. Once the tomatoes break down pour in the white wine and increase the heat to high. </span></span></em></span><br />
<span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">*As the sauce begins to bubble, add the shrimp stock and the second Tbsp of Creole Seasoning. Stir in the garlic, bay leaves, and thyme and bring to a boil. Reduce heat and let simmer for 35-40 minutes.</span></span></em></span><br />
<span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span></em></span><br />
<span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">*Next, dissolve the corn starch in 2 Tbsp of warm water and turn up the heat on your sauce. Mix in the starch as the sauce begins to boil. This will cause your sauce to thicken to a gravy-esque consistency. Season to taste with salt and white pepper.</span></span></em></span><br />
<span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">*Let bubble while you prep the prawns. </span></span></em></span><br />
<span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></span></em></span><br />
<span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">*Toss prawns with cayenne, salt, and white pepper. Add them to your boiling sauce and reduce heat to low. It is very easy to overcook prawns and shrimp, so keep a close eye on them, turning off the heat as soon as they have all turned a light shade of pink. Stir in the green onions. </span></span></em></span><br />
<span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></em></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7s01lxz59gnQfFNLgvTmZgUmmTLY4zqF-HWUOeRAzBgmYACAXxksd1dj30k7_L6yRVvYxk1he5Nen4F54GrnTo5D3aFQ-XDktNbbucKx918kLyY6GTDPZRic4F2diGIxVqB-HTXGQny4/s1600/creole6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7s01lxz59gnQfFNLgvTmZgUmmTLY4zqF-HWUOeRAzBgmYACAXxksd1dj30k7_L6yRVvYxk1he5Nen4F54GrnTo5D3aFQ-XDktNbbucKx918kLyY6GTDPZRic4F2diGIxVqB-HTXGQny4/s320/creole6.jpg" width="320" /></a></div><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">To Serve</span>: Forgoing the traditional Creole boiled jasmine rice, I chose to instead serve this dish over a germinated brown rice. The hearty texture compliments the complex flavors of the Creole Sauce, activating dormant enzymes, which boosts health benefits and enhances tastes.<span class="Apple-style-span" style="color: #cc0000;"> </span><b><span class="Apple-style-span" style="color: #cc0000;">Whichever type of rice you choose steam it with 2 bay leaves, a tsp of salt, and 1 Tbsp of butter per cup of rice. </span></b></span></em></span><br />
<br />
*Also pair with a hearty french bread to sop up the gravy. I love the fresh baked artisan loafs from Costco.<br />
<br />
I've never been to New Orleans (Nola Town in Disneyland doesn't quite count right?) and I don't claim to be an expert in their traditional cuisine- but this dish is DELICIOUS. I supplemented my personal knowledge and taste preferences with plenty of research to create an as close to authentic dish with some tasteful twists! This Shrimp Creole is sure to pacify the palate and send you back for seconds!<br />
<br />
Enjoy :]<br />
<br />
<3MareaMarea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com16tag:blogger.com,1999:blog-4291960491729806436.post-38169427402621771832010-09-27T16:08:00.000-07:002010-09-27T19:01:25.216-07:00Classic Chicken Marsala<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIrdeqr9A6BU465oB-lTS-2KKR0GC4Nt3dAg8UQilOlWg3LBKsDH5sk0aN41BIt5HUVMsYa0hDKcPLyiVQVkHtbcagubVdnwXA7uOexouFAUqGVGv1VsQLEDB5CQmwXLDzHvYhImqk10/s1600/ChickenM5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIrdeqr9A6BU465oB-lTS-2KKR0GC4Nt3dAg8UQilOlWg3LBKsDH5sk0aN41BIt5HUVMsYa0hDKcPLyiVQVkHtbcagubVdnwXA7uOexouFAUqGVGv1VsQLEDB5CQmwXLDzHvYhImqk10/s320/ChickenM5.jpg" width="320" /></a></div>In lieu of apologies and explanations as to my absence I will instead present you all with one of my absolute favorite "serve-to-impress" dishes: Chicken Marsala! This dinner party delight's ingredient list is short and simple but the flavors they produce are nothing less than marvelous. The sauce is aromatic and complex yet sweet and delicate to the senses, guaranteed to be an instant favorite- in fact I've converted multiple non-mushroom lover's with this dish! The pictures simply do not do it justice (but a better camera is #1 on my birthday/Christmas wish list! Fingers crossed.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAmWgvNLiCol0nl4aQGI2vEZoAwk9DDdFKZKe8oQZ4gZRY-CBrKqpweVDWCpuybZzcFlobGP6fiaRQ6Y3ULsen86eVjwrhz9duQAdNKUt0DDfvwNezXIMt2sLNWvXVTJWnWwMi5Sk_Mk/s1600/ChickenM6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAmWgvNLiCol0nl4aQGI2vEZoAwk9DDdFKZKe8oQZ4gZRY-CBrKqpweVDWCpuybZzcFlobGP6fiaRQ6Y3ULsen86eVjwrhz9duQAdNKUt0DDfvwNezXIMt2sLNWvXVTJWnWwMi5Sk_Mk/s320/ChickenM6.jpg" width="320" /></a></div><div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;">Chicken Marsala</span></u></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="color: #cc0000;">4 boneless, skinless chicken breasts</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup of All-Purpose White Flour</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Olive Oil</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 1/2 cups Cremini Mushrooms, cleaned and sliced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 large shallots, finely chopped</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Dry Marsala</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp dried Porcini Mushrooms, ground</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Chicken Stock</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Unsalted Butter</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 bag Trader Joe's Pappardelle Egg Noodles</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Salt and Freshly Cracked Pepper</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Italian Seasoning</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Rosemary Sprigs for granish</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*Prep the mushrooms and shallots; set aside. In a food processor or chopper crush the dried porcini mushrooms into a fine dust. Set aside 1 Tbsp and save any extra for later use. </span><br />
<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrS1EFzYEHDe3CQcUC6JZRXFuz5gSJuetDFpalBcLltFgJuO9xOxJJi0XTFT21dSenbmz73OYBoKWhBaQMzLGrsl9c_yFRV567ejJgm1pcJOJxVoq2xYoFr6zJE2Jafoesyhfpc42alg/s1600/ChickenM3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrS1EFzYEHDe3CQcUC6JZRXFuz5gSJuetDFpalBcLltFgJuO9xOxJJi0XTFT21dSenbmz73OYBoKWhBaQMzLGrsl9c_yFRV567ejJgm1pcJOJxVoq2xYoFr6zJE2Jafoesyhfpc42alg/s320/ChickenM3.jpg" width="320" /></a><span class="Apple-style-span" style="color: #cc0000;">*Pour the flour into a shallow bowl and season the chicken on all sides with salt, pepper, and a light dusting of the Italian Seasoning. Place a large saut</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #cc0000;">é</span></span></span><span class="Apple-style-span" style="color: #cc0000;"> pan on the stove over medium-high heat. Allow the pan to warm, about 30 seconds, before adding the olive oil. Heat for 30 more seconds. Dredge the chicken in the flour, shake off any excess, and add the chicken breasts to the pan. Cook approximately 6-7 minutes on each side, until lightly golden and barely firm in the center. Use a knife to check that they are a whitish pink at the thickest part. Transfer chicken to a plate and cover to keep warm. </span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQJGpRnI3MUMlseVZxpGShAwG6MfNxrJwwM_RWGINQTir-48bBMF8ddT_JYxQILGFwab6NfpvGZBq42rMdTntUTIpgg5rHgLRp7TPqbK2b3Mfiuo2n8uXqFqe-ujdyLq0YoIHNXZpalo/s1600/ChickenM2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQJGpRnI3MUMlseVZxpGShAwG6MfNxrJwwM_RWGINQTir-48bBMF8ddT_JYxQILGFwab6NfpvGZBq42rMdTntUTIpgg5rHgLRp7TPqbK2b3Mfiuo2n8uXqFqe-ujdyLq0YoIHNXZpalo/s320/ChickenM2.jpg" width="320" /></a><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*In the same pan, add the butter and melt over medium heat. Add the mushrooms and cook for 5 minutes, tossing frequently so that they cook evenly. Add the shallot and cook until softened, about 2 additional minutes. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*While the mushroom and shallots are cooking, place a 6-qt saucepan 3/4 full of water on the burner over high heat. Be sure to use cold water and a sprinkle of salt. Bring to a boil. Add the entire bag of noodles, stirring once, and return to a boil. As a rule, check pasta after 4 minutes to gage the cooking progress. Most pastas take about 8-12 minutes to cook al-dente and can overcook in an instant. *</span><b><span class="Apple-style-span" style="color: #cc0000;">It is a myth that all pastas should be rinsed (doing so washes away the starch that helps the sauce stick to the pasta!) however, with wider noodles such as these (lasagna especially) a light rinsing is necessary to keep them from sticking together.*</span></b></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtnCoGu_BRfOlS-Z1ylgzfj_JsIcRExPop09DmmalsB7YxNd8wtSFcSN8xdvhxRqJw78kxTujp0aoYwLf0R_VdwchuTdRLaFk6mvZa5ahx0NN0cGtR8oXca-geG_H937yhzHT_onXH1M/s1600/chickenM.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtnCoGu_BRfOlS-Z1ylgzfj_JsIcRExPop09DmmalsB7YxNd8wtSFcSN8xdvhxRqJw78kxTujp0aoYwLf0R_VdwchuTdRLaFk6mvZa5ahx0NN0cGtR8oXca-geG_H937yhzHT_onXH1M/s320/chickenM.jpg" width="320" /></a><span class="Apple-style-span" style="color: #cc0000;">*Return to your sauce and stir in the dried porcini mushrooms and the marsala; increase the heat to medium-high and bring to a light boil for 30 seconds. Add the chicken stock, stirring well, and return to a boil. Return the chicken to the pan and reduce to a simmer. Coat the chicken in the sauce with a spoon and then cover. Allow to simmer for 2 minutes. Salt and pepper to taste. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*</span>To Serve:<span class="Apple-style-span" style="color: #cc0000;"> Before plating the pasta, toss it with 2 small pats of butter, allowing the butter to melt. Divide the pasta onto your serving plates and top each with one chicken breast. Spoon the sauce over the top and finish with a light sprinkling of freshly grated parmesan cheese, fresh cracked pepper, and a sprig of rosemary for garnish. Pair with a small salad, such as </span><a href="http://thefoodiefixx.blogspot.com/2010/09/brown-sugar-baked-salmon-over-rice-with.html"><span class="Apple-style-span" style="color: #3d85c6;">My Feta and Cranberry Salad</span></a><span class="Apple-style-span" style="color: #3d85c6;"> </span><span class="Apple-style-span" style="color: #cc0000;">with a tart balsamic dressing. </span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">Wine Pairings:</span> Since this dish is already cooked with wine, a pairing can prove slightly tricky. It is best to stick with a red to compliment the marsala, but since this is a chicken dish some may choose a white like Chardonnay or a Viognier, a dry white wine that boasts flavors of peach and apricot. I prefer a Merlot or a Pinot Noir; wines with good ripe fruit but not too much tannin are best suited to bring out the flavors of the marsala. For bargain bottled bliss try: San Simeon Merlot, 2003 for $14.99 or Indian Creek, Navarro Vineyards 2008 Pinot Noir from Mendocino, for only $11.00.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSqRLUEdVRxWUL-BN8Bm3RJ64RjvwKj7qSL01FpOoIHQ3tsg8YJ8E4kHEYy_VOWbkaRj8SEGbMUQx1XYvHcDq6YuUULrdSjVtLB-UC-0TlWfFmdVIeInpgCZsn6LJFZ2YE6A2hm6eUkI/s1600/CM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSqRLUEdVRxWUL-BN8Bm3RJ64RjvwKj7qSL01FpOoIHQ3tsg8YJ8E4kHEYy_VOWbkaRj8SEGbMUQx1XYvHcDq6YuUULrdSjVtLB-UC-0TlWfFmdVIeInpgCZsn6LJFZ2YE6A2hm6eUkI/s320/CM.jpg" width="320" /></a></div><div style="text-align: left;">Be sure to serve immediately. I will prep the mushrooms, shallots, and chicken ahead of time so that once my guests arrive I can cook this dinner with minimal effort and still have plenty of time for entertaining. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">It is a perfect palate pleaser with a sweet simplicity that makes even the most novice host seem like a kitchen god or goddess. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy :] </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><3 Marea</div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com2tag:blogger.com,1999:blog-4291960491729806436.post-69533272641687843672010-09-19T18:30:00.000-07:002010-09-23T21:31:35.058-07:00Brown-Sugar Baked Salmon over Steamed Rice with a Feta & Cranberry Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7lTMcKhIl3e35EQ4sRd_UT_q58fAD54DVIKSVbxz_8E5XXebAW1WfpBdd_DcqqyyQqIEEOtcGQiv0tE-kxJRWvjRuICqUmC7btlYD_RR89P7insmfcLJJDFk1ftYN0hBJf8UXN22Qxg/s1600/Salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7lTMcKhIl3e35EQ4sRd_UT_q58fAD54DVIKSVbxz_8E5XXebAW1WfpBdd_DcqqyyQqIEEOtcGQiv0tE-kxJRWvjRuICqUmC7btlYD_RR89P7insmfcLJJDFk1ftYN0hBJf8UXN22Qxg/s400/Salmon.jpg" width="400" /></a></div><br />
<span class="Apple-style-span" style="font-family: inherit;">As a child, growing up in a land-locked state with little opportunity for fresh-caught fish, I highly anticipated the arrival of one of my dad's good friend's, "Jerry The Fisherman." Jerry would arrive straight off a flight from Alaska, bearing fresh-caught filets of the highest quality Wild Alaskan Salmon. My father would immediately fire up the smoker and together Jerry and my dad would serve us all up a feast of brown sugar bbq'd goodness- the perfect combination of tangy and sweet. In my awkward anti-fish days this was the only seafood I felt fit to indulge in; thank goodness my taste buds have since matured to include all facets of the underwater world, but the memory of these meals has inspired my cooking of salmon ever since. </span><br />
<div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: inherit;">This meal is a great addition to any home-cook's arsenal, as the flavors are rich enough to compliment both fresh or frozen fish. If you can't get fresh fish, the flash-frozen filets from Trader Joe's store nicely and can be quickly defrosted and effortlessly prepped for a gourmet-feel that will impress any dinner audience. You can easily adjust the quantities to incorporate an intimate dinner for two or up the ounces on the filets and have an entire family feast. </span></div><div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14spu_8iXQrZR1gNhkEWZSI7A1WhUPCDzD9jmgWKTH0aQesyv4YObos9uFUEUNQ0d5leHoznjJK3rUWKuZhMttWVzhdTve8TVnJOpMk3qi6mHsdknLED6EXaSfgbXRPI-oOWzBkPX8CY/s1600/SalmonCU.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14spu_8iXQrZR1gNhkEWZSI7A1WhUPCDzD9jmgWKTH0aQesyv4YObos9uFUEUNQ0d5leHoznjJK3rUWKuZhMttWVzhdTve8TVnJOpMk3qi6mHsdknLED6EXaSfgbXRPI-oOWzBkPX8CY/s320/SalmonCU.jpg" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><u><span class="Apple-style-span" style="color: #cc0000;">Brown Sugar Baked Salmon</span></u></span></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="color: #cc0000;">2, Wild Alaskan Salmon Filets, fresh or defrosted, any size, deboned with skin on bottom</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 tsp Herbes de Provence, divided</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">6 cloves Garlic, thinly sliced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup Brown Sugar, divided</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Honey, divided</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp Cayenne, divided</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Low-Sodium Soy Sauce, divided</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 Lemon, thinly sliced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp Butter, sliced and quartered into 4 small pats</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Fresh Cracked Black Pepper</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Himalayan Pink Crystal Salt (Check out the health benefits vs. regular salt!)</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*Preheat your oven to 400 degrees. Line a glass baking dish with tin foil and set aside. Wash your fish filets with warm water and set into the pan. With the tip of the knife cut small slices, over the top and sides of each filet, tucking the garlic pieces into each slice. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JzC5BSFplUFMsd89VfQ9mC6GD0Z_pyOqistmqoY8x_kr-6SRS5TNRGHWRgOKUXz3sro4Fmxd8EVRdSnxv8qwyPtZ8mQjva_sgg6NTUAMZk93idEpy9N3u63S8RcYQ4lDC9MVUqUjots/s1600/SalmonCU2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JzC5BSFplUFMsd89VfQ9mC6GD0Z_pyOqistmqoY8x_kr-6SRS5TNRGHWRgOKUXz3sro4Fmxd8EVRdSnxv8qwyPtZ8mQjva_sgg6NTUAMZk93idEpy9N3u63S8RcYQ4lDC9MVUqUjots/s320/SalmonCU2.jpg" /></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*Next, pour 1 Tbsp of Soy Sauce over each piece, and then rub the salmon with the Herbes de Provence, and approximately 1/2 tsp of cayenne, per filet. Next, coat each piece with a generous amount of brown sugar, patting it into the salmon. Drizzle with honey. For optimal flavor allow the fish to marinate in the refrigerator for at least 30 minutes. If you don't have the time, don't worry, the fish will still be extremely flavorful.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*Top each Salmon filet with the pats of butter and 2 lemon slices. Finish with fresh cracked black pepper and a sprinkle of salt. Bake 400 degrees for 5-10 minutes (depending on size, if thick cook longer!), then turn the temperature to 275 degrees and bake an additional 8-12 minutes. Check the center of the fish with a knife, when the meat of the fish is a medium shade of pink (no longer red, but not dry or whitish-pink) and slightly flaky, it is done. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><u><span class="Apple-style-span" style="color: black;">To Serve</span></u>: Serve immediately, hot and sizzling out of the oven over rice, aside a fresh Feta & Cranberry Salad.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJHQVwGRjKjg6-GepeYNbpMZZmicpErIIzyzsaETFaE1Sjma8wcnJE93pIYBTtXVJLam2hr4dY3QZera8w4iURdzyS8BPDxbQgmsCtMDsJ-_O_rQCVm8LJQTKjx3dUinkaOH3ZktG3H0/s1600/Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJHQVwGRjKjg6-GepeYNbpMZZmicpErIIzyzsaETFaE1Sjma8wcnJE93pIYBTtXVJLam2hr4dY3QZera8w4iURdzyS8BPDxbQgmsCtMDsJ-_O_rQCVm8LJQTKjx3dUinkaOH3ZktG3H0/s320/Salad.jpg" /></span></a></div><div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;">Feta & Cranberry Salad with a Balsamic Vinaigrette</span></u><span class="Apple-style-span" style="color: #cc0000;"> </span></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="color: #cc0000;">2 cups Arugula Leaves</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Grape Tomatoes, sliced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 Cucumber, diced </span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Avocado, peeled, pitted, sliced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/3 cup Vidallia Onion, diced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup toasted Almond Slices</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup dried Cranberries, or Craisins</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup Feta, crumbled</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*Put the arugula into a large bowl and toss with all ingredients. Add the Feta last, sprinkling it on top. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJDLNeTDkSVF3lLsjUftf3aFTM0Dz1WwkyIeEiUIAuYMV-6bsOa3J_NV3P4TLAXPAOqsCQFYPVwQndBD8ZI4Wm0C-hPSiJ2LvFa6Jhzgwqo_d9NWOtPPGGhyphenhyphenjR1FogvLxzpGRuRL-XjY/s1600/Salad2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJDLNeTDkSVF3lLsjUftf3aFTM0Dz1WwkyIeEiUIAuYMV-6bsOa3J_NV3P4TLAXPAOqsCQFYPVwQndBD8ZI4Wm0C-hPSiJ2LvFa6Jhzgwqo_d9NWOtPPGGhyphenhyphenjR1FogvLxzpGRuRL-XjY/s320/Salad2.jpg" /></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">Dressing:</span></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Balsamic Vinegar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup Extra-Virgin Olive Oil </span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp Cane Sugar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp Whole-Grain Dijon Mustard </span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Garlic Powder</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Italian Seasoning</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 tsp Cayenne</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 cloves Garlic, pressed</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Sea Salt</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp Cracked Black Pepper</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*Combine all ingredients, and shake or whisk until well blended. Toss with the salad. </span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This is my go-to salad and pairs well with most anything. I'll switch it up for different dishes with candied walnuts or trade the feta for goat cheese and add a lemon vinaigrette for a nice twist. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This salmon dish pairs well with a light wine such as an Argentinean Pinot Noir or a Beaujolais. Try a 2007 Saurus Pinot Noir from Patagonia Argentina or for a less pricey option pick a 2008 Valle Perdido Pinot Noir, for only $11.99. While most believe Chardonnay is the typical pick for fish, I find the flavors baked in this salmon tend to be too strong for most whites; so stick with a light red or deep pink, and if you must go white try a Sauvignon Blanc or a Riesling. The 2004 Felton Road Riesling from Germany is only $10 and has a nice finish with flavors of mandarin and lemon.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy :] </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><3 Marea</div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com3tag:blogger.com,1999:blog-4291960491729806436.post-18410417870486219902010-09-17T17:38:00.000-07:002010-09-17T17:38:28.606-07:00How to Make the Perfect Cheesecake: With a Bonus Sugar-Free Alteration!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjh42grHjWWNRSLzqoKk3GfFx4V2unaEWjskKm2Z4tGnRWTFPQQpc6Pna_wmJo1NRkjgG-DA85gQ9cOtxfjTKVw5E46Gl-wfsY4kODA7HYX61X27AybGekX2DqPrF-zTNLl3oNe7Za_oc/s1600/CC1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjh42grHjWWNRSLzqoKk3GfFx4V2unaEWjskKm2Z4tGnRWTFPQQpc6Pna_wmJo1NRkjgG-DA85gQ9cOtxfjTKVw5E46Gl-wfsY4kODA7HYX61X27AybGekX2DqPrF-zTNLl3oNe7Za_oc/s400/CC1.jpg" width="400" /></a></div>For a dear friend's birthday I recently received a request for a Cherry Cheesecake. Eager as always to get into the kitchen I took him up on said request and after getting off work at my "real" job last Saturday night I immediately came home and compiled a shopping list. Since two of the guests in attendance were going to be none other than the beautiful souls who gifted me my KitchenAid I decided that multiple cheesecakes were in order. I now had a new challenge: Kind Soul #1 not only declared Cheesecake to be his utmost favorite dessert, but he had also recently taken very ill and developed diabetes, expanding my mission to also create a sugar-free, Diabetic-Friendly dessert. What started as two cheesecakes, turned into five cheesecakes and around midnight Saturday I was pulling the final one out of the oven!<br />
<br />
Now most Cherry Cheesecake recipes use some form of canned "Cherry Pie" filling. After a particularly terrifying interaction with the ingredient list (High-Fructose Corn Syrup!) and the calorie count (12 servings per can, 250 calories each!) I decided to stay far far away from Cherry Pie Filling and venture down a different path to cheesecake bliss.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tN1I8c085PJP1M-BFEdgdqNq4Ag7b36SOpYPKTwZ6wxJ4cbZOBGDS0QR1YPcsw4kSVBHsndTDOAegL9b3-qDT7LMPclGSK2ooNwI8hA_01znGTkZTT378otKNfw4PKo_VD2plWL9G2Q/s1600/CC2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tN1I8c085PJP1M-BFEdgdqNq4Ag7b36SOpYPKTwZ6wxJ4cbZOBGDS0QR1YPcsw4kSVBHsndTDOAegL9b3-qDT7LMPclGSK2ooNwI8hA_01znGTkZTT378otKNfw4PKo_VD2plWL9G2Q/s320/CC2.jpg" /></a></div><div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;">How to Make the Perfect Cheesecake</span></u></div><div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></u></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">For the Crust:</span></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="color: #cc0000;">1 1/2 cups Graham Cracker Crumbs, finely ground</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp Sugar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup Butter, melted</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">For the Filling:</span><ul><li><span class="Apple-style-span" style="color: #cc0000;">20 oz Cream Cheese (2 1/2 packages)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 1/3 cup Sugar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Corn Starch</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Lemon Zest from 1/2 of a Lemon</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 large Egg</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp Vanilla Extract</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3/4 cup Heavy Cream</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Maraschino Cherries, sliced in half</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 quarter pieces Hershey's Chocolate Bar, grated</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">9 inch baking pan, or Springform Pan</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Classic Sour Cream Topping: </span></li>
<ul><li><span class="Apple-style-span" style="color: #cc0000;">2 cups Sour Cream</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/3 cup Sugar </span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp Vanilla</span></li>
</ul></ul><span class="Apple-style-span" style="color: #cc0000;">*Preheat the oven to 350 degrees and place a small pan full of water on the bottom rack. (This will keep the cake from cracking and is referred to as a "Water Bath"). </span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*If you are using a Springform Pan, remove the bottom and cover with aluminum foil. Spray the edges with vegetable oil, or rub your pan down with butter and lightly flour. In a food processor blend your graham cracker crumbs into a fine dust. (Or you can buy them pre-crumbled to save time!) Mix the crumbs with the sugar and butter and form to the bottom of your prepared pan. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*In a mixer or a large bowl, blend the cream cheese until soft, scraping the edges frequently to remove chunks. Add the sugar and continue mixing. Add the cornstarch and grate in the lemon zest. Mix well. Add the vanilla and the egg, mixing well between each addition. Slowly pour in the cream, blending on low until creamy. Be careful to not over blend or turn the speed too high as this will cause the cream to solidify. Over-mixing can also cause air bubbles to form which are evil culprits of Cheescake crackage! Your mixture should be light and fluffy. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8uqv1TYbq_B_ObUpABfOsTk3J1-8xyzQPJZ2hFAzkO7dM6IEyoUSJwcYzLu67whfC0ReGZPEm7TxAKVbbyJpWD9-O_KvL00RQEH31H91-okbT2RNAX8_1Zxk22ooZn38hM3nHkbkmzA/s1600/cc5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8uqv1TYbq_B_ObUpABfOsTk3J1-8xyzQPJZ2hFAzkO7dM6IEyoUSJwcYzLu67whfC0ReGZPEm7TxAKVbbyJpWD9-O_KvL00RQEH31H91-okbT2RNAX8_1Zxk22ooZn38hM3nHkbkmzA/s320/cc5.jpg" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*Pour the filling into the pie crust and bake at 350 degrees for 55-60 minutes. To keep your cake from cracking it is crucial that you resist the urge to open the oven door while it is baking. The water bath will create a nice humid atmosphere that should keep your cake safe from cracking. Your cheesecake is finished when the edges are puffy, yet set, and the center still has a slight wiggle!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">[*If you are going to make the Sour Cream Topping: Mix all ingredients a few minutes before the cake is complete. As soon as you pull it out of the oven, pour the mixture over the top and immediately return it to the oven and bake an additional 10 minutes.]</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*Remove from the oven and let cool on a wire rack for 2 hours. Run a sharp knife along the edges before cooling. After 2 hours transfer the cake to the refrigerator and let set for 8 hours, or even better- overnight. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEHXt6UDa63hYhyw04HnKHxA0q7COkD6xpDHYKlN199Dt0bIwY960zyFd1HXEtjbrbS-aFDxCHca5ctLKkeSraXqOdtm1fH9Z6HPBbAFBqs19LSPJkc0ez7yO-q1QRBhhHqIpJ8dLU3w/s1600/cc3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEHXt6UDa63hYhyw04HnKHxA0q7COkD6xpDHYKlN199Dt0bIwY960zyFd1HXEtjbrbS-aFDxCHca5ctLKkeSraXqOdtm1fH9Z6HPBbAFBqs19LSPJkc0ez7yO-q1QRBhhHqIpJ8dLU3w/s320/cc3.jpg" /></a></div><div style="text-align: left;"><u>To Serve</u><span class="Apple-style-span" style="color: #cc0000;">: Remove the cheesecake from the pan, carefully using a sharp knife and a spatula to free the edges. If the top has cracked, don't worry! You can always cover the cracks with topping or serve your cake upside down! Line the perimeter of the cake with the sliced maraschino cherries, and fill the center with a layer of grated chocolate. You can top the cheesecake any way you'd like; fresh strawberries or raspberries, melted white chocolate, or even go classic and glaze it with the Sour Cream Topping.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpVWaNPSXxT3wRx2Mk4H63tYVjd-sSOj5fVyE0YmMP58Rk8aFbkr13_C0kPkI2sJlcoTu5DdTXcbo1WPP2nUmRswIQnQpj3w9L9SGGY0uNUXU9Z46Z2OPEkQg93TIqxI9soSB0T0HFC4/s1600/cc4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpVWaNPSXxT3wRx2Mk4H63tYVjd-sSOj5fVyE0YmMP58Rk8aFbkr13_C0kPkI2sJlcoTu5DdTXcbo1WPP2nUmRswIQnQpj3w9L9SGGY0uNUXU9Z46Z2OPEkQg93TIqxI9soSB0T0HFC4/s320/cc4.jpg" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000;"><u>*Sugar-Free, Low-Fat, Diabetic-Friendly Alterations*</u></span></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="color: #cc0000;">Follow the same steps but replace all sugar with:</span></li>
<ul><li><span class="Apple-style-span" style="color: #cc0000;">Stevia, Equal, Splenda, or whichever sugar substitute you prefer</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">For the filling only use 1 cup of sugar substitute rather than 1 1/3 cups. </span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Use Margarine instead of butter, and low-fat Cream Cheese</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Top with Sugar-Free Strawberry Fruit Filling or Glaze</span></li>
</ul></ul><br />
<div style="text-align: left;">I had extra batter so I pressed some graham cracker crumbs into buttered tart dishes and made mini cheesecakes with the excess mix. Feel free to have fun with the toppings and if you'd like, save some for later by freezing it. Just double wrap in plastic-wrap and pop in the freezer for up to 2 months!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy :] </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><3 Marea</div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com0tag:blogger.com,1999:blog-4291960491729806436.post-1931035880192491942010-09-13T19:26:00.000-07:002010-09-18T11:47:34.094-07:00Mahi-Mahi Burgers with a Cilantro-Ginger Aioli & Sauteéd Pineapple Wedges<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GGt3k-UEYhGdTCe03dukqkatQ5HzOxsne5bMpLwfHcqS7dKX9_qGF2F1G21UYl_X7Dm-SlQA7GMHR_CTQTAFKaZkbdS7nRxSjGaz4czLwMF7OTKnyQW1Cn3YB8KsLcAy2H8LWKTLl0I/s1600/Mahi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GGt3k-UEYhGdTCe03dukqkatQ5HzOxsne5bMpLwfHcqS7dKX9_qGF2F1G21UYl_X7Dm-SlQA7GMHR_CTQTAFKaZkbdS7nRxSjGaz4czLwMF7OTKnyQW1Cn3YB8KsLcAy2H8LWKTLl0I/s400/Mahi2.jpg" width="400" /></a></div>I know, I know, burgers are not typically the image that comes to mind when one thinks about fish- and vice versa. But after you try out this next recipe, all those mental prototypes of buns and red meat is drastically going to make a change for the better!<br />
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When I saw the sale on Mahi-Mahi the other day I was determined to make something fun and different. I prepared the burgers the night before, refrigerating them overnight, and using the down time to play with ideas of how to top them. I knew I wanted to use ginger and pineapple and was almost considering caramelized onions when my mother suggested I make an aioli. I was instantly smitten.<br />
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The results? I even surprised myself with how much I enjoyed this meal. It was uniquely refreshing, light, yet deliciously filling. My boyfriend took one bite and after he was done "mmming" and licking his lips he said, "Can we make this meal a regular thing?" He then proceeded to devour his entire plate, all the while telling me how I needed to make these burgers again and again, and soon!<br />
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Mahi-Mahi is a very mild white hawaiian fish and as long as you buy it very fresh (it should never <b>ever</b> smell fishy!) even an Anti-Fish-Eater would enjoy this meal. We've all seen frozen fish filets in the freezer section of the local grocery store, and while there are some quick fix brands that will work with this recipe, I challenge you to find the freshest fish you can and go all the way, making your own delicious homemade Mahi-Mahi Burgers from scratch.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sirgIbDUl7bOr6rVAfMLcWYaknN_iprf2zvldum06B-mWaRumU8iqqpc-9uZxnX4RrZ3j-mpNz_LUCiOtnpcYRoGKqv6VrLGAVnTx4pqlHv0Ka4FdrdAGL4eiBk1yPaMOyA8uqbfb7s/s1600/Mahi3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sirgIbDUl7bOr6rVAfMLcWYaknN_iprf2zvldum06B-mWaRumU8iqqpc-9uZxnX4RrZ3j-mpNz_LUCiOtnpcYRoGKqv6VrLGAVnTx4pqlHv0Ka4FdrdAGL4eiBk1yPaMOyA8uqbfb7s/s320/Mahi3.jpg" /></a></div><div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;">Mahi-Mahi Burgers</span></u></div><div style="text-align: center;"><br />
</div><ul><li><span class="Apple-style-span" style="color: #cc0000;">1 lb Mahi-Mahi Filets</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp Paprika</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup Parsley, minced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Rosemary, dried</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 tsp Sea Salt</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 tsp Cracked Black Pepper</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Garlic Powder</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 egg or approximately 1/4 cup Sunflower Oil</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Ginger, freshly grated</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp Coconut Oil</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*Finely dice, or "mince" in a food processor, the Mahi and parsley. Add the rosemary, salt, garlic powder, and pepper. If using an egg, pre-whisk it in a separate bowl and then add to the Mahi mixture. If using the oil slowly drizzle into the mixture, kneading with your hands until the mix is moist and slightly sticky. Split into palm-sized portions, roll into balls, and then flatten, shaping the Mahi mixture into thin, rounded patties. Refrigerate for 3 hours or overnight. You can also freeze them if you'd like. </span><br />
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<span class="Apple-style-span" style="color: #cc0000;">*To Cook: In a frying pan heat the coconut oil over Medium-High. Sprinkle each side of the patties with a little sea salt and place in the pan. Increase the heat to High and grate about a tsp of fresh ginger onto the top of the Mahi Burger. Cook 3-5 minutes on each side depending on thickness. When you flip them, repeat with the ginger on the opposite side. Remove and cover to keep warm. Return the pan to the stove, reserving the juices, in which you will cook the pineapple. </span><br />
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<span class="Apple-style-span" style="color: #cc0000;">*Lightly toast the Ciabatta rolls in the oven while preparing the burgers and pineapple.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtqgrG9HQBtn2tJ1SoUgEIHPYAYkAuE7r1-ooWDDEORskj4w3fNjaU-MyY0zVlHys8hIU6xlmhGMXZ8xZOf-UXnDrybRhTrVzAs58L6ZBVrwvkFyhmNQjQmU-Sddz_g9fPK4ju6U7aZA/s1600/Pineapple.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtqgrG9HQBtn2tJ1SoUgEIHPYAYkAuE7r1-ooWDDEORskj4w3fNjaU-MyY0zVlHys8hIU6xlmhGMXZ8xZOf-UXnDrybRhTrVzAs58L6ZBVrwvkFyhmNQjQmU-Sddz_g9fPK4ju6U7aZA/s320/Pineapple.jpg" width="277" /></a><span class="Apple-style-span" style="color: #cc0000;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000;"><u>Saute</u></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-family: inherit;"><u>éd Pineapple Wedges</u></span></span></span></div><br />
<ul><li><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 15px;">1 cup Fresh Pineapple, cut into wedges</span></span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 15px;">1 tsp Cayenne Pepper</span></span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 15px;">1/2 Tbsp Coconut Oil (if needed)</span></span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 15px;">1 Tbsp Ginger</span></span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 15px;">*In the same pan you cooked the burgers in, turn the heat back to High and add 1/2 Tbsp. of Coconut Oil (unless there is already enough "juice" left over from the burgers). Heat until very hot, test by flinging some water from your fingertips into the pan, if it sizzles or pops, the pan is hot enough. Add the pineapple, shaking the pan to toss them in the oil. Add the cayenne and the ginger. Continue shaking the pan, making the pineapples "jump!" which is a *key trick to <span class="Apple-style-span" style="font-family: inherit;">saut</span></span></span><span class="Apple-style-span" style="color: #cc0000; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">éing. Cook for 2 minutes and then remove from heat. </span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">*Saut</span></span><span class="Apple-style-span" style="line-height: 15px;">é actually means "Jump" in French and if your pan is hot enough it should make the food 'pop' naturally. It is best to heat the pan without oil first, testing it with water droplets before adding any oil or butter. Also, in Saut</span><span class="Apple-style-span" style="line-height: 15px;">éing do not use a non-stick pan and use a pan-flip instead of a spatula as this turns the food at equal times and promotes even cooking. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGq9IN2UXMV6QxAYTlbSd06-tAJ2LUOi4U_u0NGat-Tar0WSEdQx8Y8-L-rRqjpD3lBs1NCbZTYJsPqWC8xIpD_1QEA89zWTuEJHX5FAVSFbLolY0VPZpDcZUk48TM6r_i6_z0s-g2nCo/s1600/aioli+copy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGq9IN2UXMV6QxAYTlbSd06-tAJ2LUOi4U_u0NGat-Tar0WSEdQx8Y8-L-rRqjpD3lBs1NCbZTYJsPqWC8xIpD_1QEA89zWTuEJHX5FAVSFbLolY0VPZpDcZUk48TM6r_i6_z0s-g2nCo/s320/aioli+copy.jpg" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><u>Cilantro-Ginger Aioli</u></span></span></div><br />
<ul><li><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 19px;">1/2 cup Mayonnaise (Use Veganaise for a healthy, similar taste)</span></span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 19px;">Juice from 1/2 Lemon</span></span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 19px;">1/2-1 tsp Cayenne Pepper (depending on your heat preference!)</span></span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 19px;">3 cloves Garlic, pressed</span></span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 19px;">1/4 cup Cilantro, finely chopped</span></span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 19px;">1/4 tsp Seasoned Salt</span></span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 19px;">1 Tbsp Ginger, grated</span></span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 19px;">1/2 tsp Garlic Powder</span></span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 19px;">*Combine all ingredients, reserving a small amount of the cilantro as garnish. Salt to taste. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWblrTLxTCyuTp8f9kGCDRASHsAA-V46iiIhFflBUx29lIp1wOqIBABs8WETD9LrhLFokbUNBovQR1vBf88cZfRuelITdpM6M9yQ9Ea3zgufEtbiKYRhGMFcbNaX_pnQUCaHICE6dFctI/s1600/Mahi1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWblrTLxTCyuTp8f9kGCDRASHsAA-V46iiIhFflBUx29lIp1wOqIBABs8WETD9LrhLFokbUNBovQR1vBf88cZfRuelITdpM6M9yQ9Ea3zgufEtbiKYRhGMFcbNaX_pnQUCaHICE6dFctI/s320/Mahi1.jpg" /></a><span class="Apple-style-span" style="line-height: 19px;"></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><div style="text-align: center;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="line-height: 19px;">To Serve: </span></span><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #cc0000; line-height: 19px;">Slice:</span></span></div></span><br />
<ul><ul><li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 19px;">Red Onions</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 19px;">Avocados</span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="line-height: 19px;">Hot House Tomatoes</span></span></li>
</ul></ul><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #cc0000;">*Slather the toasted buns with the aioli, top with the onion slices, tomatoes, and 3 large ripe avocado slices! Sprinkle with Cilantro and serve with the Pineapple Wedges.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJAXOFnNo1tpt-KPd41X2Rvoz599pPlz1OXLBi-P2BwdnO1JfE1Aw7tlogT7m08O8Djwqjv1VSvFOEFiZFsf-S0_dm9K3K4gv-A1S7L0eUjChNAjDOqe2DYrh4nO4rsHR5PswAUtHSJw/s1600/mahi4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJAXOFnNo1tpt-KPd41X2Rvoz599pPlz1OXLBi-P2BwdnO1JfE1Aw7tlogT7m08O8Djwqjv1VSvFOEFiZFsf-S0_dm9K3K4gv-A1S7L0eUjChNAjDOqe2DYrh4nO4rsHR5PswAUtHSJw/s200/mahi4.jpg" width="200" /></a><span class="Apple-style-span" style="line-height: 19px;">I also made some Teriyaki-Glazed Chicken Wings to serve as an appetizer but these burgers would go great with a batch of baked Sweet Potato Fries or Grilled Asparagus. </span><br />
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<span class="Apple-style-span" style="line-height: 19px;">This was a fast favorite in my household, and I now I hope it will find a happy home in yours as well! Happy Cooking!</span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><3 Marea</span>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com1tag:blogger.com,1999:blog-4291960491729806436.post-79146168985285408432010-09-10T21:56:00.000-07:002010-09-10T21:56:22.796-07:00Ham & Swiss Cheese Scones with Habanero Pepper Jelly<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUC2QPv8wK109h0uqSYcUJUUucW9tCA0kjeUkxvqraJYRTLmW0dOVErMC61nBJJUKeeb2oMRfAPT8wttj87EEce9FjULWnJEbjQnzL60UHpAOGVeBx9BXUpWmFWCnImSsutK3q7AvEhw/s1600/Scones.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUC2QPv8wK109h0uqSYcUJUUucW9tCA0kjeUkxvqraJYRTLmW0dOVErMC61nBJJUKeeb2oMRfAPT8wttj87EEce9FjULWnJEbjQnzL60UHpAOGVeBx9BXUpWmFWCnImSsutK3q7AvEhw/s400/Scones.jpg" width="400" /></a></div>This morning I woke with a strong need to cook something <i>different</i>. I've been wanting to give scone-making a shot for quite awhile now but I didn't want to go down the well-trodden path of blueberries or currants. (I'm also looking for any excuse to use my new KitchenAid, and while it is definitely not a necessity to make this recipe, I just love turning it on!)<br />
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I surveyed the fridge and decided I had a batch of swiss cheese and mushrooms that were just begging to be baked into something fabulous; couple that with some left-over ham from a previous dinner at the parent's house and my ingredient list was almost complete. Next I performed a speedy internet search on the basics of scone-making, a quick one-over of the pantry, and after some clever mental substitutions, I was officially off and running. Mission: Ham & Swiss Cheese Scones!<br />
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I played with the flavors and quantities between batches and after the third attempt I had a scone worthy of a blog-post! Enjoy :]<br />
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<u><span class="Apple-style-span" style="color: #cc0000;">Ham & Swiss Cheese Scones with Habanero Pepper Jelly</span></u><br />
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<ul><li><span class="Apple-style-span" style="color: #cc0000;">5 cups All Purpose Flour</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 1/4 tsp Baking Powder</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 tsp Baking Soda</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">5 Tbsp. Butter</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp. Shortening (You can only use butter if you want, just up it to 6 Tbsp!)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Fat-Free Sour Cream</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 cup Ham, finely diced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 1/2 cup Swiss Cheese, finely diced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Parmesan Cheese, grated</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup Mushrooms, minced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup red onions, minced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3 Tbsp. Whole Grain Dijon Mustard </span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">4 Tbsp-1/2 cup Fat-Free Milk (added as needed)</span></li>
<ul><li><span class="Apple-style-span" style="color: #cc0000;">Salt, if needed-- but the ham and cheese have their own salts so be careful! I decided against adding any salt and they turned out perfect. </span></li>
</ul></ul><span class="Apple-style-span" style="color: #cc0000;">*Preheat your oven 400 degrees. In a large bowl, or food processor, combine the flour, baking powder, and baking soda. Cut in the butter and shortening (making sure your butter is very cold, for a flakier scone!) using a two knife method (or blend if you are using your processor), until the mixture is coarse and crumbly. Stir in the swiss, 1/2 of the parmesan, the ham, and mushrooms. </span><br />
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<span class="Apple-style-span" style="color: #cc0000;">*In a separate bowl combine the sour cream and mustard and stir into the flour mixture. Now knead the dough, slowly adding in the milk until the consistency is firm yet moist, but not sticky! Be careful to not over-knead! </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeRdvCtLV8_BWB787oEPuEEjkEuaHCeAS5NtfJnIXkPAbS08XnZFT8JLwnMGGTzzv3cmYAjncryegnwJnoe2vm69IiwdSA3kzc2xRBmxb9PcytIo5N8dN90HTSiag3yoRO5XHSL5o3hQ/s1600/Scones2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeRdvCtLV8_BWB787oEPuEEjkEuaHCeAS5NtfJnIXkPAbS08XnZFT8JLwnMGGTzzv3cmYAjncryegnwJnoe2vm69IiwdSA3kzc2xRBmxb9PcytIo5N8dN90HTSiag3yoRO5XHSL5o3hQ/s320/Scones2.jpg" /></span></a></div><span class="Apple-style-span" style="color: #cc0000;">*Roll the dough out on a clean, flat surface, using your hands, and shape into fist-sized balls. Press the remaining parmesan cheese into the centers. Flatten, and press the edges into a rectangular/square shape. Cut diagonally into wedges. </span><br />
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<span class="Apple-style-span" style="color: #cc0000;">*Lay the wedges evenly on a buttered, floured baking pan. Bake at 400 degrees for 18 minutes, or until browned. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPdmTVzBB0ohCLTrKRF-PPQ6rr9zDmV75FnwZwyGtH_z85BxMQYDmaxEWqOmeDyzLQ5XZA6r51MEZ9H-sEd7uoC1W7tEeevdJ0CsLawgOA_0gBbj4AaohzY8eFf25gr7L7VawuNyd5ao/s1600/Scones4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPdmTVzBB0ohCLTrKRF-PPQ6rr9zDmV75FnwZwyGtH_z85BxMQYDmaxEWqOmeDyzLQ5XZA6r51MEZ9H-sEd7uoC1W7tEeevdJ0CsLawgOA_0gBbj4AaohzY8eFf25gr7L7VawuNyd5ao/s200/Scones4.jpg" width="165" /></span></a>To Serve<span class="Apple-style-span" style="color: #cc0000;">: Once the scones have browned remove them from the oven and as soon as they are cool enough to touch, serve them! You can lightly brush the tops with butter or margarine, if you'd like. I served mine with a dollop of Habanero Pepper Jelly, which offers a perfect blast of heat and sweet. Or you can slice them in half and make mini open-faced sandwiches, or dip them in a hearty corn chowder or chili.</span><br />
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They are best if made fresh so unless you are baking for a bounty of guests save some of the dough for the next day. I portioned mine off so there will be plenty to play with again in the morning. Perhaps I will serve them alongside some eggs for breakfast- the possibilities are quite plentiful with this bite of bliss!<br />
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<3 MareaMarea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com0tag:blogger.com,1999:blog-4291960491729806436.post-27354247213593079572010-09-08T16:20:00.000-07:002010-09-18T11:48:38.908-07:00Roasted Root Vegetables & Polenta Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxQryRS5P_vgEERNklRCiKBm31nPKylPRuQtjf8LQMbFfz4LVjvBt2XwmQjr-LFVWUQCkpO2N_qhQONJvEysDzYftGuvS4ykVPVIjChGOgp-Tkz3WJmhhbQ7kBDXhVUbRfWlxqhvbbtc/s1600/Vegetables2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxQryRS5P_vgEERNklRCiKBm31nPKylPRuQtjf8LQMbFfz4LVjvBt2XwmQjr-LFVWUQCkpO2N_qhQONJvEysDzYftGuvS4ykVPVIjChGOgp-Tkz3WJmhhbQ7kBDXhVUbRfWlxqhvbbtc/s400/Vegetables2.jpg" width="400" /></a></div>The inspiration for this next dish came to me from a very wonderful family friend, Miss Ali Campbell. Not only is she a talented artist and intellectual, she also can cook up some mouth-watering magic in the kitchen! After enjoying a particularly delicious vegetable bake at her home one evening, I was plenty eager to try my hand at such a dish, and saw a nice opportunity to make good use of the polenta meal I'd been hoarding in the cupboard for weeks.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>I was even more excited after my total at the checkout counter came to $7.19! Yes, that's right, a hearty and fresh vegetarian delight for under $10. Who says eating organic can't be cost-effective?<br />
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<u><span class="Apple-style-span" style="color: #cc0000;">Roasted Root Vegetables & Polenta Pie</span></u><span class="Apple-style-span" style="color: #cc0000;"> </span><br />
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<ul><li><span class="Apple-style-span" style="color: #cc0000;">2 cups Polenta </span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">6 1/2 cups luke warm water</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp. Salt</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Tbsp. Butter</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Carrots, sliced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Mini Zucchinis, sliced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Beets, greens removed, washed and sliced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 yellow Summer Squash, sliced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3 Red Potatoes, sliced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Vidalia Onion, sliced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3 cloves Garlic, minced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3 Tbsp. Olive Oil </span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 tsp. Rosemary (fresh or dried)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 tsp. dried Leeks, chives, garlic powder and onion granules (I made a blend using dried spices, you can substitute a seasoned garlic powder if you cannot find something similar)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Sea Salt and Cracked Black Pepper, to taste</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Freshly Grated Parmesan, to serve</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Optional: Andouille Sausage (See *Alterations!*)</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*Begin by making your polenta. Preheat your oven to 350 degrees. In a buttered (or sprayed) baking pan add the polenta, water, 2 tsp. of salt, and the butter. Mix with a fork until evenly spread out across the bottom of the pan and bake for 50 minutes. Check occasionally and fluff with a fork if needed. (See end for crunchier crust alteration!)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlte8isLNiMdyXdlY2-fbHHSoze5AZ7aHB2V3i-bOZbLsZhdz8LhzN0NLwnOkbfoa2I68g8jAtvgBFI29zD28PKBva3UWoV0agoD96YV_-TUt9XXuch_8mTz_pnMMqq_c_fErAaFPCXGU/s1600/vegetables.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlte8isLNiMdyXdlY2-fbHHSoze5AZ7aHB2V3i-bOZbLsZhdz8LhzN0NLwnOkbfoa2I68g8jAtvgBFI29zD28PKBva3UWoV0agoD96YV_-TUt9XXuch_8mTz_pnMMqq_c_fErAaFPCXGU/s320/vegetables.jpg" width="320" /></a><span class="Apple-style-span" style="color: #cc0000;">*Meanwhile prep the vegetables. The slicing and dicing accounts for the majority of the effort. Once the polenta is fluffy and browned, increase the heat to 425 degrees. Remove the polenta and dock the bottom of the pan with a fork. Sprinkle the top with 1/2 of the minced garlic, a pinch of garlic powder, and a dash of salt and pepper. </span><br />
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</span><br />
<span class="Apple-style-span" style="color: #cc0000;">*Beginning with the summer squash, make a thin layer across the entire top of the polenta. Next layer the potatoes across the top of the squash, interlacing them with a few rows of onions. Drizzle 1 Tbsp. of Olive Oil over the top, and once again sprinkle with spices. Next, lay down a layer of beets, and another layer of onions. The final top layer will be the zucchini and carrots, which I chose to alternate in rows. Finish with the remaining minced garlic, rosemary and other spices, and drizzle with 1 Tbsp. of Olive Oil. </span><br />
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</span><br />
<span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">*Bake at 425 degrees for 30 minutes. At this time, reduce the heat to 250 degrees and continue baking for another hour, checking to ensure nothing is burning. Next, drizzle the remaining 1 Tbsp. of Olive Oil and bake for an additional 30 minutes. Check the firmness of the vegetables, if they are soft but firm change the oven to *Broil* and cook on High for 10 minutes. If after 2 hours of baking your veggies are not yet ready, continue baking until soft and then proceed with the broiling. </span><br />
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To Serve: <span class="Apple-style-span" style="color: #cc0000;">Slice and serve with freshly grated parmesan. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQMHuopOAJ47DR3Twr6DFeq-asiCkTz3qkYp_0O_D_SS5yDzcdYyALvXNG1cY_90oQXFCHMlg9qKCb2BgmPFXD2tz158cPvJmaG8aR4xpvwVzTTS0Oa3grp2uAEMezO_HOPXapg8mk94/s1600/Vege3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQMHuopOAJ47DR3Twr6DFeq-asiCkTz3qkYp_0O_D_SS5yDzcdYyALvXNG1cY_90oQXFCHMlg9qKCb2BgmPFXD2tz158cPvJmaG8aR4xpvwVzTTS0Oa3grp2uAEMezO_HOPXapg8mk94/s320/Vege3.jpg" /></a></div><span class="Apple-style-span" style="color: #cc0000;">*Alterations: </span>If you are like my boyfriend who doesn't believe vegetables constitute a "real" meal, there is a quick fix that makes this carnivore approved! When you are ready to put the pie into the final broil, pepper the top with thick slices of andouille sausage. I used a Red Pepper Andouille Sausage from Costco. The final 10 minutes is plenty of time to cook the sausage completely through if you are broiling on High.<br />
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This dish can be easily adapted to fit any season so feel free to switch it up with whatever vegetables look best. You can also opt to make the polenta in a saucepan the day before; while the polenta is cooling form it into your baking pan, cover, and refrigerate over-night. Then, drizzle about 1/2 tsp of Olive Oil across the top and proceed as normal, baking it for 50 minutes before you add the vegetables. This definitely makes for a crunchier crust, which I personally adore.<br />
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<3 MareaMarea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com2tag:blogger.com,1999:blog-4291960491729806436.post-23658509191603155442010-09-05T20:48:00.000-07:002010-09-08T22:57:58.332-07:00Apple Pie with Fresh-Picked Gravenstein Apples & Cloves<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURmjBnZCuEZ9vykjEtr5zIC8P5x2-1lRz8NVcmV5vgiIkag7tHLuxSNwlLNKe-ZrHpXOAcbuWZIPRu-uyPwWBxfg4XMsZb_k6CUZ6AWtM-z9DRWZFy2G0P04oTi4Xg9-5Z9IZxtiLxZU/s1600/pie5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURmjBnZCuEZ9vykjEtr5zIC8P5x2-1lRz8NVcmV5vgiIkag7tHLuxSNwlLNKe-ZrHpXOAcbuWZIPRu-uyPwWBxfg4XMsZb_k6CUZ6AWtM-z9DRWZFy2G0P04oTi4Xg9-5Z9IZxtiLxZU/s320/pie5.jpg" /></a></div>First of all: My apologies for the two day absence. I was caught unexpectedly by food poisoning (*NOT* from anything I made!! The one night we decide to eat out and that is what happens!!). And when you are sick, thinking about food- let alone writing about it!- is not the best medicine. So I took a small hiatus but I'm back! And what better way to return than with a classic toothsome treat: Homemade Apple Pie!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYa3khdw1nwuZWFwUpdWKKphokgJLJstwYxlwyjOA3MaFy_sQQ-Xeg98pxEOoXEY_x6Uy5BNYOy7l3W_2Iq69ylr6fXPW4EeyajXeSLNljSR3VPcy6jPNlDglgeIurfFPUJma3bittM0/s1600/pie3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYa3khdw1nwuZWFwUpdWKKphokgJLJstwYxlwyjOA3MaFy_sQQ-Xeg98pxEOoXEY_x6Uy5BNYOy7l3W_2Iq69ylr6fXPW4EeyajXeSLNljSR3VPcy6jPNlDglgeIurfFPUJma3bittM0/s320/pie3.jpg" /></a>It is apple season here in Wine Country, and since my parent's property is rich with Gravenstein Trees I've taken it upon myself to put this abundance of deliciously sweet fruit to good use! Keeping with my theme of "Seasonal Sundays" I felt today was the perfect day for an apple recipe. Now, I know the internet is overflowing with recipes for "Mom's Apple Pie" and the likes, but after much experimentation I've finally found my own secret special ingredient: Cloves! This aromatic spice is typically used in Indian cuisine and as a key ingredient in Garam Masala, but when used in the correct quantities it provides quite a fabulous flavor to a homemade apple pie!<br />
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<div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;">Apple Pie with Fresh-Picked Gravenstein Apples & Cloves</span></u></div><div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></u></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">T</span><u><span class="Apple-style-span" style="color: #cc0000;">o Make the Crust: </span></u></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="color: #cc0000;">2 cups All-Purpose Flour, sifted</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 cup Shortening or 2 Sticks of Unsalted Butter</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">4 Tbsp Milk, very cold (add more if needed)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp. Salt</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp. Sugar</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*In a large bowl dice the butter or shortening in to small parts, using two butter knives. "Slice" in the sifted flour, making a very "crumbly" dough. Add milk, slowly, 1 Tbsp. at a time, mixing so that the dough remains coarse. You can also complete this step using your food processor on "pulse". </span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*Knead into two equal-sized balls, sprinkle with flour and wrap in plastic-wrap to chill for approximately 1 hour. Small chunks of butter should still be visible. This will allow for a flaky crust. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*After the dough has chilled, roll out, using a rolling pin on a lightly floured surface, into two thin crusts. Place the bottom dough into a buttered, floured 9 inch glass pie dish. Pinch the dough into the dish so that it fully lines the entirety of the glass.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">*Preheat your oven to 425 degrees.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;">*To Save Time*: If dough-making doesn't come easy, grab a frozen pre-made crust from the grocery store. Just don't skip out on the fresh apples! The filling is what makes this recipe unique. </div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHlJ2uqa3UQwFj5GqW1cV3W-F4N3_3Y_ZIYaO1BiQKzv1wm6_ANwVaiqqA3z8Ic66hNfHuPtp1ptT93vcI_CSUuuvuoS-8COkgLncfjP91Dq5txBUOQ6VKmP3WhyXXXfyDquiukfiZH8/s1600/pie4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHlJ2uqa3UQwFj5GqW1cV3W-F4N3_3Y_ZIYaO1BiQKzv1wm6_ANwVaiqqA3z8Ic66hNfHuPtp1ptT93vcI_CSUuuvuoS-8COkgLncfjP91Dq5txBUOQ6VKmP3WhyXXXfyDquiukfiZH8/s320/pie4.jpg" /></span></a></div><div class="MsoNormal"><u><span class="Apple-style-span" style="color: #cc0000;">To Make the Filling</span></u><span class="Apple-style-span" style="color: #cc0000;">:</span></div><div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="color: #cc0000;">8-10 Gravenstein apples (depending on size)- peeled, cored, and thinly sliced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Cup Brown Sugar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Cup Granulated Sugar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">½ tsp ground cloves</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">½ tsp cinnamon (plus more to taste)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">½ tsp Apple Pie Spice (optional!)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">3 TBSP All-Purpose Flour</span></li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-usYsU1Oed409pZ8m8vlYMx4dM1U_xppW-YypPCr78u5xl06xnxiV6HpuvjNNYsTJWKUkfYnXheX_1jcVcHLcUh9S4qW0PKfKJOrdWKaiGcPE6j8ZXFtCMSwqX2XvB5bB69OqqUR7K8/s1600/pie2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: #cc0000;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-usYsU1Oed409pZ8m8vlYMx4dM1U_xppW-YypPCr78u5xl06xnxiV6HpuvjNNYsTJWKUkfYnXheX_1jcVcHLcUh9S4qW0PKfKJOrdWKaiGcPE6j8ZXFtCMSwqX2XvB5bB69OqqUR7K8/s200/pie2.jpg" width="200" /></span></a><span class="Apple-style-span" style="color: #cc0000;">*Combine all ingredients in a large bowl, adding the flour last. Mix until the apples are well-coated in a gooey, sugary glaze. Pour the apple mixture into your crust and cover with the top crust, pinching the top and bottom crusts together, and fluting the edges. Cut small slits across the center. Sprinkle Cinnamon or the Apple Pie Spice across the top crust and cover with aluminum foil. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #cc0000;">*Bake covered at 425 degrees for 15 minutes. Next, reduce the heat to 350 degrees and bake for one hour. Remove the foil and cook an additional 15 minutes uncovered. Remove from the oven and re-cover with the foil and a large bowl. Let cool for 10 minutes. </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySx-_dUd5K-fUhwKe1-zHCimepKatOJ0KvWLhnv3KrBiPWyU0WsMbWaBlT6pa4iIAwe934vR0O2nRuzAx09v9QSpcFpGbTf_eS6dnYI63_jk9ZSGTUM5LrOAAAQFMFZ0GAMMgJ4vBbJk/s1600/pie11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySx-_dUd5K-fUhwKe1-zHCimepKatOJ0KvWLhnv3KrBiPWyU0WsMbWaBlT6pa4iIAwe934vR0O2nRuzAx09v9QSpcFpGbTf_eS6dnYI63_jk9ZSGTUM5LrOAAAQFMFZ0GAMMgJ4vBbJk/s320/pie11.jpg" /></a></div><div class="MsoNormal">Serve with a Rich Vanilla Ice Cream or a thick slice of Sharp Cheddar Cheese. Whichever way you decide to dig in, your taste buds will surely thank you!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><3 Marea </div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com1tag:blogger.com,1999:blog-4291960491729806436.post-84970570530048553722010-09-02T21:45:00.000-07:002010-10-05T13:17:39.671-07:00Dark Chocolate and Raspberry Coconut TartsAfter experiencing quite a lovely dinner at a friend's house a few months ago, I became obsessed with cooking with Coconut- Coconut Oil, Coconut flakes, Coconut milk! She had used the oil to stir-fry vegetables and not only was the flavor amazing, the health benefits are incredible; coconut oil has been used for hair and skin care, weight loss, and as an alternative aid for stress, aging, digestion, liver and kidney disease, even cancer!<br />
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</div><div>I was scanning through some cookbooks recently and came across a sweet and simple recipe for Coconut Tarts. Taking my inspiration from Donna Hay's <i>New Food Fast</i>, I decided to do my best with what I had in my baking cabinet and put my new souffle cups to good use. These treats are dangerously rich and deliciously sweet!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmP3YtajcrJQL_u0_-rXbtCOULa1tT5Sa7DMW3t47mnxlU5Eg1VTunlvDB7iaBF-RfzwcTXBB2ZkPbgDWC6gxxw1Ewfe8WkwSZG1rP411Chst7lO2PxPQ-TUtJ0-LjtVt3-6v7mHfigLQ/s1600/CoconutTart3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmP3YtajcrJQL_u0_-rXbtCOULa1tT5Sa7DMW3t47mnxlU5Eg1VTunlvDB7iaBF-RfzwcTXBB2ZkPbgDWC6gxxw1Ewfe8WkwSZG1rP411Chst7lO2PxPQ-TUtJ0-LjtVt3-6v7mHfigLQ/s320/CoconutTart3.jpg" /></a></div><div style="text-align: center;"><u>Dark Chocolate & </u><u>Raspberry </u><u>Coconut Tarts</u></div><div><ul><li>2 eggs whites</li>
<li>1/2 cup of Cane Sugar</li>
<li>2 cups Shredded Coconut flakes</li>
<li>1 tsp Vanilla Extract</li>
</ul>*Preheat your oven to 350 degrees. In a bowl combine the egg whites, sugar, vanilla, and coconut. Mix well. Using your finger tips press the coconut into the souffle cups (or you can use muffin tins that have been rubbed with butter or sprayed with vegetable oil). The mixture is very sticky so wetting your fingers will help make this process run much more smoothly. You want to press the coconut up against the sides and bottom of the dish (or tin!) making a crust for the chocolate. Bake for 10 minutes, or until the shells turn a light golden brown. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxiy7KJlaFSUtdJKsK3asegxLfxIKUUX2fABYaDjFpQpStvZpszzZsDQKSJyAqAeMwC04Fa46E78BRar_1467lvVwunvNOae_3P08tqPmstq0pcYY_vVvKOpANJ1MBCkE9QOM13jmwEE/s1600/CoconutTart2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxiy7KJlaFSUtdJKsK3asegxLfxIKUUX2fABYaDjFpQpStvZpszzZsDQKSJyAqAeMwC04Fa46E78BRar_1467lvVwunvNOae_3P08tqPmstq0pcYY_vVvKOpANJ1MBCkE9QOM13jmwEE/s320/CoconutTart2.jpg" /></a></div><div><ul><li>For the Filling:</li>
<ul><li>1 1/4 cup of Dark Chocolate Chips (10 oz)</li>
<li>1 cup Fresh or Frozen Raspberries</li>
<li>1 1/4 cups Cream</li>
</ul></ul>*While the Coconut shells are cooking, heat the cream over medium-low in a saucepan. Heat until almost boiling and then turn off the burner. Stir in the chocolate until melted. Fill each shell about 1/3 full with the chocolate. Press 3-4 raspberries into each tart and then fill to the top with chocolate. Place the tarts into the freezer to set for 10 minutes. </div><div><br />
</div><div>*Sprinkle some coconut shreds on top and serve with a scoop of fresh raspberries and Vanilla Bean ice cream. </div><div><br />
</div><div>Quick, Simple and a sure fix to any sweet-tooth! You can even use desiccated coconut for a finer, crustier shell.</div><div><br />
</div><div>Enjoy :]</div><div><br />
</div><div><3 Marea</div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com0tag:blogger.com,1999:blog-4291960491729806436.post-48496255331309418162010-09-01T22:58:00.000-07:002010-09-18T11:50:05.177-07:00Steak Tacos, Habanero & Mango Salsas, & Strawberry Mint Margaritas!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcCYRoC6qZDezPJeh_Bgn_bkKC51cVQx_1s_UccMkt6zTHEJYDumIMxxnK8MGXT1YJBnTi3x-Dn9HyOLslL0aP43OPNF37axCN2yc_QK-cG9gcC1iKAKU8hgkBexhJ_hCaz0AeIDZY88/s1600/tacos3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcCYRoC6qZDezPJeh_Bgn_bkKC51cVQx_1s_UccMkt6zTHEJYDumIMxxnK8MGXT1YJBnTi3x-Dn9HyOLslL0aP43OPNF37axCN2yc_QK-cG9gcC1iKAKU8hgkBexhJ_hCaz0AeIDZY88/s320/tacos3.jpg" /></a></div><br />
After living on both coasts I can now say with full confidence that Tucson, AZ has *THE* very best Mexican food I have yet to come across in the U.S. Before anyone gets defensive, New York and California do dish up some delicious Latin-flavored feasts, but when it comes to authentic, "As-Close-to-Actually-Dining-in-Mexico-Style" cuisine on a consistent level, Southern Arizona is the whole enchilada! Hey, they have to have something good there to ease the pain of 108 degree summer days, right? :] Oh, and did I mention, not only does Tucson have the best Mexican food, they also like to serve it up 24 hours a day, no matter the holiday? Now there's a reason to endure the heat!<br />
<div><br />
</div><div>Since the move I've had to do my best to bring the taste of the Southwest to our table, and although the following recipes may not beat the real thing, they are still pretty damn delish! </div><div><br />
</div><div>Warning! The following recipes are wickedly spicy! Use discretion, if you can't handle the heat add the peppers a little at a time.</div><div><br />
</div><div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;">Fresh Mango Pico de Gallo </span></u></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgH-NG6I53tb8KRtOdAzxbz3xp7aMrSiEY7nSkX7O85kQRgTADfEiZIM4U3w7BitgZZBSVGud7I-1V_6GqXEaQb0eMSQHaQRdEzaFmyJ1kcWEywrKlg33Nx4ERbylxXbX4o7J9Lnbcnxs/s1600/MangoSalsa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgH-NG6I53tb8KRtOdAzxbz3xp7aMrSiEY7nSkX7O85kQRgTADfEiZIM4U3w7BitgZZBSVGud7I-1V_6GqXEaQb0eMSQHaQRdEzaFmyJ1kcWEywrKlg33Nx4ERbylxXbX4o7J9Lnbcnxs/s320/MangoSalsa.jpg" /></a></div><ul><li><span class="Apple-style-span" style="color: #cc0000;">4 Roma Tomatoes</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Cherry Tomatoes</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 medium Sweet Onion</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 red Guajillo Pepper (look like red jalapeno)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Hot Cherry Peppers</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Yellow Hot Wax Pepper</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 green Jalapeno</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 cup Fresh Mango</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 cup Cilantro, chopped</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 Tbsp. Sugar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Juice from 2 Limes</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 tsp. Pico de Gallo (the spice!)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Salt and Pepper, to taste</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*Brunoise the tomatoes, onions, and peppers. Toss them with the sugar, lime juice, pico de gallo, salt and pepper. More salt will make the tomatoes and onions sweat, which will create a juicier salsa. Stir in the Cilantro. Refrigerate for at least 30 minutes. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;">I love to make a Salsa Fresca for topping tacos, burritos, and even eggs but my boyfriend recently requested a more "thick and saucy" style dip for dunking his chips. A food processor, or "Ultimate Chopper" in my case, was the perfect fix for just such a request. </div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_lzYtnL2rzXQrkQ2tsRJmzn-EISG45VqQ5cdZFWKOy6iOwg6iacdvVbOd9PaE8mbaOa3S7KeZO139dZZz1VSvSXWxSoZXnu0_3WqYLAf8Y64MIbMFKWMrIaalzd50e-jyrfznYfU3dE/s1600/Habanero.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_lzYtnL2rzXQrkQ2tsRJmzn-EISG45VqQ5cdZFWKOy6iOwg6iacdvVbOd9PaE8mbaOa3S7KeZO139dZZz1VSvSXWxSoZXnu0_3WqYLAf8Y64MIbMFKWMrIaalzd50e-jyrfznYfU3dE/s320/Habanero.jpg" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000;"><u>Hot & Hearty Habanero Salsa</u></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">-In a Food Processor, mildly puree: </span></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="color: #cc0000;">5 Mini Bell peppers, red, orange, yellow </span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 of a large Onion</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">3 Celery Stalks, halved</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">1 Roma Tomato</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">1 Hot House Tomato</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">4 cloves of garlic</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">2 orange Habaneros</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">2 Serranos</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">2 green Jalapenos</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*Be sure to cut down into pieces your chopper can handle! You can blend these separately and then mix them together in a large bowl.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">Next brunoise and add:</span></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="color: #cc0000;">4 Roma Tomatoes</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">The other half of the large Yellow Onion</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">1 Orange Habanero Pepper</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">1 green Jalapeno Pepper</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">1 Serrano Pepper</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">4 Mini Bell Peppers, red, orange, and yellow</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">Stir everything together and season with:</span><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMf5L5DArKgwhm3COLRoTT_IjZPotH4q5mCWtQ1naSzPHxRhnRcLoO3edC3fAUDpRoUhfUMUDC8WDmgYIYxTLTiWAMpsy_xnL5WvX5o5Kkqg4Hz2vV8pZBl0dViXppWt0hN1LiihzYiE/s1600/Habanero2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMf5L5DArKgwhm3COLRoTT_IjZPotH4q5mCWtQ1naSzPHxRhnRcLoO3edC3fAUDpRoUhfUMUDC8WDmgYIYxTLTiWAMpsy_xnL5WvX5o5Kkqg4Hz2vV8pZBl0dViXppWt0hN1LiihzYiE/s320/Habanero2.jpg" width="320" /></a>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">½ cup Cilantro, chopped</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp Seasoned Salt</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">1/2-1 tsp Himalayan Crystal Salt (or regular sea salt)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">1 tsp Black Pepper</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">1 tsp Garlic Powder</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">Juice from 1 lime</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp Cayenne Pepper</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"></span><span class="Apple-style-span" style="color: #cc0000; font-size: 16px;"><span class="Apple-style-span" style="font-family: inherit;">1 Tbsp. Cane Sugar</span></span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*Refrigerate before serving. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;">If there is one trick I've learned from watching and indulging in my father's salsas my whole life is that, the best way to make hot salsa manageable is to trick the taste buds with sweetness. The mini bells add a nice sugary taste (as does the Tbsp. of sugar!) that allows the first bite of this salsa to be deliciously dulcet while the after taste sparks up the spice. The taste buds are able to temper between each bite, the sweet providing a much needed cushion before the heat sets in (and after, since you can't stop eating it!). </div><div><br />
</div><div style="text-align: center;"><u><span class="Apple-style-span" style="color: #cc0000;">Steak Tacos</span></u></div><div style="text-align: left;"><ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUogx8ZS0hLYOM0AhjgMn5qhEVXRjM324yrHyP56aHRhhw25B2ew8HsmhStXtbMoElWpq22baznj_e2vl3DXnkCTH0amo6zxXU8guvdkeWRxZ5VXjeL9Ow2y61rE86EOYm6gKJ-pByo8c/s1600/steak+tacos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUogx8ZS0hLYOM0AhjgMn5qhEVXRjM324yrHyP56aHRhhw25B2ew8HsmhStXtbMoElWpq22baznj_e2vl3DXnkCTH0amo6zxXU8guvdkeWRxZ5VXjeL9Ow2y61rE86EOYm6gKJ-pByo8c/s320/steak+tacos.jpg" width="320" /></a>
<li><span class="Apple-style-span" style="color: #cc0000;">2 thinly cut Skirt or Flank Steaks, sliced into strips</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">2 Tbsp. Olive Oil (or butter if you prefer)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Jalapeno, diced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 clove Garlic, minced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp. Cayenne Pepper</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp. Seasoned Salt</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 tsp. Garlic Powder</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/8 tsp. Lemon Pepper</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp. Chili Powder</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp. Cumin</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Juice from 1/2 of a Lime</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup Red Onion, thinly sliced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Pepper, to taste</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup Cotija Cheese</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1/4 cup Cheddar Cheese</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">1 Avocado, freshly sliced</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Soft or Crunchy Corn Tortillas (I like soft, The Boyfriend likes crunchy, so I make both!)</span></li>
</ul><div><span class="Apple-style-span" style="color: #cc0000;">*After you have sliced the steak, toss it with all of the spices in a medium size bowl. Squeeze the lime on top and let sit. In a skillet heat the oil over Medium-high. Add the onions and saut</span><span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: 14px; font-weight: bold; line-height: 19px;"><span class="Apple-style-span" style="color: #cc0000;">é</span></span><span class="Apple-style-span" style="color: #cc0000;"> for 3-5 minutes, until soft. Add the jalapeno and garlic and cook 1 additional minute. Toss in the marinated steak and turn the heat to High. Cook, stirring frequently, until the meat is no longer pink, approximately 1 minute. Salt and Pepper to taste. Reduce heat to low and cover, allowing the meat to simmer in its juices for 2 more minutes. Remove the steak from the heat and transfer to a bowl, cover. </span></div><div><span class="Apple-style-span" style="color: #cc0000;">*Heat the tortillas over the burner, flipping every 10 seconds until heated through. </span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjZNlR4Mhe26g1ng1zrdGtXP7ovypXRDcrXmsWDt-siu22TYR2gP9m8dQn2IW_nB7IK_qeTNaAIyn6JPlLA52bdGXCxjL0Sh3pzJ7sGEY8Zu_b28dJ7jgzS9MQvhIVNs6JwGRAlpe2-Y/s1600/tacos2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjZNlR4Mhe26g1ng1zrdGtXP7ovypXRDcrXmsWDt-siu22TYR2gP9m8dQn2IW_nB7IK_qeTNaAIyn6JPlLA52bdGXCxjL0Sh3pzJ7sGEY8Zu_b28dJ7jgzS9MQvhIVNs6JwGRAlpe2-Y/s320/tacos2.jpg" /></a></div><div>To Serve:<span class="Apple-style-span" style="color: #cc0000;"> Pile the tortillas full with the steak, cheddar cheese, and Salsa. If you don't make a salsa fresca top the tacos with chopped tomatoes and onions and garnish with cilantro. Finish with the Avocado Slices and sprinkle the Cotija over the entire plate. </span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div>I also enjoy pairing my Steak Tacos with some cheesy refried beans, guacamole and to make the event complete, a quick and easy twist on a Strawberry Margarita!</div><div><br />
</div><div><u><span class="Apple-style-span" style="color: #cc0000;">Strawberry Mint Margaritas</span></u></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBaflTE0ic6paGwE5DDA-fTUrRdLfA6IsipPaunZUaqe7q4Cfu-LXo5vJyw2Qohsvjk09gs59UTJIWEnDE1XwdohO0FtM9EOhgAFdyanR0oHDHmZp8mjXo2BYSazGO_eQYWTZ_BK1ZUk/s1600/Smarg2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBaflTE0ic6paGwE5DDA-fTUrRdLfA6IsipPaunZUaqe7q4Cfu-LXo5vJyw2Qohsvjk09gs59UTJIWEnDE1XwdohO0FtM9EOhgAFdyanR0oHDHmZp8mjXo2BYSazGO_eQYWTZ_BK1ZUk/s320/Smarg2.jpg" /></a></div><ul><li><span class="Apple-style-span" style="color: #cc0000;">2 oz Tequila (I'm not saying use Patron, but for the love of all things good and decent stay away from Jose Cuervo and Sauza!)</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Sprite, or Lemon-Lime Soda</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Agave Nectar</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Splash of Orange Juice</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Fresh Squeezed Lime</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Freshly Sliced Strawberries</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Mint Leaves</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Martini Shaker</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;">Glass of Ice</span></li>
</ul><span class="Apple-style-span" style="color: #cc0000;">*In a martini shaker muddle 3-4 mint leaves with several strawberry slices. Add 1 oz (a standard US shot is 1.5 oz) of tequila and approximately 1/2 cup of Sprite and juice from 2-3 lime slices. In a glass filled with ice, pour the agave nectar down the sides of the glass, twirl to coat all sides. Shake the mixture in the martini shaker and pour over the ice in the glass. Add a splash of orange juice. Finish by floating the final oz of tequila on top; this is done by pouring the shot slowly through a lime slice. Garnish with said lime and a straw. </span></div><div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div>Cheers! And Happy feasting!</div><div><br />
</div><div><3 Marea </div><div><u><br />
</u></div></div><div><br />
</div>Marea Davishttp://www.blogger.com/profile/04913913970201423061noreply@blogger.com1