tag:blogger.com,1999:blog-67459762136953950432024-03-19T13:25:35.003-07:00Intrepid Chef - Diary of a Cook in TransitLolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-6745976213695395043.post-38374999668560090472012-08-30T23:40:00.002-07:002012-08-30T23:40:10.447-07:00Best Things I've Eaten this Month - July 2012OK, I promise I will get back to posting recipes soon, and contrary to these posts I don't actually eat out for every meal.....but SF is like the promise land.....and I'm a born again believer.....<br />
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1. Flour + Water - Chocolate Budino with Espresso Caramel Cream and Sea Salt<a href="http://sphotos.xx.fbcdn.net/hphotos-snc6/48153_10151749352640224_873110223_24572335_735287234_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://sphotos.xx.fbcdn.net/hphotos-snc6/48153_10151749352640224_873110223_24572335_735287234_n.jpg" width="240" /></a><br />
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2. Shortribs at Betelnut - sticky, finger-licking, fall-off-the-bone goodness<br />
<img height="239" src="http://foodiefrenzy.files.wordpress.com/2012/06/beetlenut.jpg" width="320" /><br />
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3. Brioche French Toast at Park Tavern, with slow-roasted blackberries & vanilla maple syrup<br />
<img height="239" src="https://mail-attachment.googleusercontent.com/attachment/u/0/?ui=2&ik=298b23ab06&view=att&th=1397b615d450b195&attid=0.1&disp=inline&safe=1&zw&saduie=AG9B_P8TKfb6LRH4s-ARYDtHrVf6&sadet=1346394791094&sads=J62tJOoVG46cHMf6Tnl3PDsuipQ&sadssc=1" width="320" /><br />
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4. Burger at Bar Jules<br />
<img height="320" src="http://sphotos-b.xx.fbcdn.net/hphotos-ash3/s720x720/600798_10151843137165224_1242131915_n.jpg" width="320" /><br />
Ummm...this photo says it all. Thanks Cara S. for shooting a photo of yours...mine was demolished before the camera came out.<br />
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5. Gazpacho at Venga Empanadas<br />
<img alt="Gazpacho @ Radish" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/758495/thumb_600.jpg?1312940301?1346393631" width="320" /><br />
<br class="Apple-interchange-newline" />Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com1tag:blogger.com,1999:blog-6745976213695395043.post-22971856537133253092012-08-30T23:38:00.001-07:002012-08-30T23:44:41.762-07:00<b><span style="font-size: large;">Best Things Eaten This Month - June 2012</span></b><br />
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June was a great month of trying new places and revisiting some old faves...<br />
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Chocolate Ice Cream with Salted Caramel at <b>Smitten</b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GH9Bpk4pxk4qF6GkllRzohYYKc6XNbw49XR9xgJAzaY-jy7NH5VJSJoJC9K_l_B1IJwjuFkBPz0uswDF9VPkhe8FgeV_0-h5c6pJi5_LZXI7tumcsuqIJvFKorK56g5_EjEt5P_IWg/s1600/IMG_0899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GH9Bpk4pxk4qF6GkllRzohYYKc6XNbw49XR9xgJAzaY-jy7NH5VJSJoJC9K_l_B1IJwjuFkBPz0uswDF9VPkhe8FgeV_0-h5c6pJi5_LZXI7tumcsuqIJvFKorK56g5_EjEt5P_IWg/s320/IMG_0899.JPG" width="320" /></a><br />
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Spicy Miso Ramen at <b>Chotto</b> (best ramen in SF in my book so far....)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGIFAYrRsUCL0oAAMv3H77CU9FSFBQtdMNoO8oWMlh4OBcPZU2SvCoku8JFAlWM3b4AmPvjY0Yzredq6kn26wiQOM2Mx5BMwpE1aiwldn-B2uyVLVDCmSJzC4L1Q0OrhBK3YZwgLFSg/s1600/IMG_0914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGIFAYrRsUCL0oAAMv3H77CU9FSFBQtdMNoO8oWMlh4OBcPZU2SvCoku8JFAlWM3b4AmPvjY0Yzredq6kn26wiQOM2Mx5BMwpE1aiwldn-B2uyVLVDCmSJzC4L1Q0OrhBK3YZwgLFSg/s320/IMG_0914.JPG" width="320" /></a><br />
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<span style="text-align: center;">Lumberjack Cake at <b>Frances</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSm3HwV-8BhgR9zx7Qhl2gTLs_TPcOGsaj47GYXow5egw6xebwUjxwx887BL2MclGJOPGCpcZYUJlcbmt0X2tZ1NsxXKD7njY3yQHhi3YKW3hQzzKjCSTN7PfcUASUkScx8B3hcPyFA/s1600/IMG_0911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSm3HwV-8BhgR9zx7Qhl2gTLs_TPcOGsaj47GYXow5egw6xebwUjxwx887BL2MclGJOPGCpcZYUJlcbmt0X2tZ1NsxXKD7njY3yQHhi3YKW3hQzzKjCSTN7PfcUASUkScx8B3hcPyFA/s320/IMG_0911.JPG" width="239" /></a><br />
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Chilaquiles at <b>Mamacita</b><br />
<img src="http://www.heardabout.com/uploads/deals/images/thumbnails/1e2e0f172295265bc15991277fd552c61918c94a_340x340_crop.jpg" />
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Tuna Tostada and Blood Orange Margarita at <b>Tacolicious</b><br />
<img alt="Tuna Tostada @ Tacolicious" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/864668/thumb_600.JPG?1315871331?1346044619" width="320" /> <img height="320" src="https://p.twimg.com/AqEGv6bCIAASC-P.jpg" width="239" />Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-72571071578077528412012-05-20T09:26:00.000-07:002012-05-20T09:26:37.061-07:00<b><span style="font-size: large;">Best Things I've Eaten in SF this month:</span></b><br />
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Get out there are try these amazing eats...<br />
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1. Cougin Amman with TCHO chocolate from SF-based Starter Bakery<a href="http://graphics8.nytimes.com/images/2011/12/04/travel/04INTRANSIT2/04INTRANSIT2-blog480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="252" src="http://graphics8.nytimes.com/images/2011/12/04/travel/04INTRANSIT2/04INTRANSIT2-blog480.jpg" width="320" /></a><br />
<span style="font-size: xx-small;">Photo: Courtesy NY Times</span><br />
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2. Short Rib Koja sandwich and Kamikaze fries from The Koja Kitchen food truck:<a href="http://blogs.sfweekly.com/foodie/assets_c/2011/09/KoJa-Kitchen_3748-thumb-400x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="http://blogs.sfweekly.com/foodie/assets_c/2011/09/KoJa-Kitchen_3748-thumb-400x300.jpg" width="320" /></a><br />
<span style="font-size: xx-small;">Photo: Courtesy of SF Weekly</span><br />
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3. Mushroom cigars with Porcini Aioli at Paragon:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4ghJkHOB-jSAAanDDMeg5kzzRHGx4m15QLPbfci11SLeFN6MZEvJyotE7EXV0QNJXky7FZp71ktQJu2MG2x0_-eeIRp4XEpXQKhNGYJVz_RxPB_DJ-umpYPABbsCClGTVcboTYiZLw/s1600/Mushroom+cigars+at+Paragon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4ghJkHOB-jSAAanDDMeg5kzzRHGx4m15QLPbfci11SLeFN6MZEvJyotE7EXV0QNJXky7FZp71ktQJu2MG2x0_-eeIRp4XEpXQKhNGYJVz_RxPB_DJ-umpYPABbsCClGTVcboTYiZLw/s400/Mushroom+cigars+at+Paragon.jpg" width="400" /></a><br />
<span style="font-size: xx-small;">Photo: Courtesy of squidish via Flickr</span><br />
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4. Grilled Cheese Sandwich at Hog Island Oyster Company (Ferry Building):<a href="http://www.jonasapproved.com/wp-content/uploads/2011/06/hog-island-oyster-co-05-grilled-cheese-sandwich-337x450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="http://www.jonasapproved.com/wp-content/uploads/2011/06/hog-island-oyster-co-05-grilled-cheese-sandwich-337x450.jpg" width="298" /></a><br />
<span style="font-size: xx-small;">Photo: Courtesy of jonasapproved.com</span><br />
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5. Manly Burger at Umami Burger:<br />
<a href="http://cookandbemerry.com/wp-content/uploads/2010/07/Umami-Manly-Burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="http://cookandbemerry.com/wp-content/uploads/2010/07/Umami-Manly-Burger.jpg" width="400" /></a><br />
<span style="font-size: xx-small;">Photo: Courtesy of <a href="http://cookandbemerry.com/">http://cookandbemerry.com</a></span>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-62621771116280038542011-05-22T22:41:00.002-07:002012-08-30T23:43:58.684-07:00Orecchiette with Caramelized Garlic, Sausage and Broccoli<div>Courtesy of <a href="http://chaosinthekitchen.com/">http://chaosinthekitchen.com</a></div><img src="http://chaosinthekitchen.com/images/orecchiette.jpg" /><div><br /></div><div><h2 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 8px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; color: rgb(204, 51, 51); font: normal normal normal 1.2em/normal tahoma, arial, serif, sans-serif; font-family: verdana, arial, sans-serif; font-size: 12px; line-height: 16px; "><b>Orecchiette with Caramelized Garlic, Sausage, and Broccoli</b></h2><address style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(34, 34, 34); font-family: verdana, arial, sans-serif; font-size: 12px; line-height: 16px; ">serves 4, prep 5 min, cook 15 min, adapted from <a href="http://www.finecooking.com/recipes/orecchiette-caramelized-garlic-sausage-broccoli.aspx?ac=ts&ra=fp" target="_blank" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(68, 114, 138); ">Fine Cooking, October 2003</a></address><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 2em; padding-bottom: 1.2em; padding-left: 2em; font-family: verdana, arial, sans-serif; font-size: 12px; line-height: 16px; "><li style="color: rgb(34, 34, 34); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">10 oz. broccoli florets (fresh)</li><li style="color: rgb(34, 34, 34); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">2 tbsp olive oil</li><li style="color: rgb(34, 34, 34); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">1 lb Italian sausage, crumbled</li><li style="color: rgb(34, 34, 34); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">3 cloves garlic, peeled and thinly sliced</li><li style="color: rgb(34, 34, 34); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">1/3 cup sun-dried tomatoes, julienned, jarred in oil</li><li style="color: rgb(34, 34, 34); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">3/4 lb dried orecchiette or penne pasta</li><li style="color: rgb(34, 34, 34); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">1 tbsp fresh lemon juice (about 1/2 a lemon)</li><li style="color: rgb(34, 34, 34); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">3 tbsp fresh grated Parmesan cheese plus additional for serving</li><li style="color: rgb(34, 34, 34); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">salt and pepper</li></ul><ol style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 2em; padding-bottom: 1.2em; padding-left: 2em; color: rgb(34, 34, 34); font-family: verdana, arial, sans-serif; font-size: 12px; line-height: 16px; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">Bring a large pot of water to a boil.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">Heat oil in a skillet on medium high.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">Cook Italian sausage until browned, reserve to a plate.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">Salt pasta water and add pasta.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">There should be about 2 tbsp of fat in the skillet, if not add olive oil to make about 2 tbsp.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">Turn heat to medium-low and cook garlic, stirring frequently, until golden brown.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">Add broccoli and cook until semi-tender (about 5 mins). </li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">Add sausage back to the pan and heat on high until warmed through.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">Add sun dried tomatoes, salt and pepper to taste. Take off heat.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">Finish pasta (total cook time is about 10 minutes). Reserve 1 cup pasta water and drain.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">Add pasta to broccoli and sausage, toss over high heat. Add about 1/2 cup of reserved pasta water as needed to moisten mixture.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">Remove from heat, stir in lemon juice, cheese, salt and pepper.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; ">Serve with additional cheese.</li></ol></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-59648411361243467872010-08-14T10:39:00.000-07:002010-08-14T18:39:12.554-07:00Lemon Braised Rainbow Chard with Sesame Edamame<div>I found a beautiful bunch of Rainbow Chard with hot pink stems at the new <a href="http://www.fortmason.org/events/events-details?id=1426&start=2010-08-15&end=2010-08-15">Fort Mason Farmer's Market</a> a couple of Sundays ago, and then read a few recipes before deciding on this combination. It was so fresh and delicious that I ate the whole pan-full for dinner, but it would also be great as a side with some grilled or broiled salmon fillets--remember to squeeze some fresh lemon juice over the fish too!</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDj-poSqBpjEaT8A0zmCqoKCvOs32Fvppbcybkasv0OWeU7QOc8_nqy1DBYr29zEw3cSPXDgmghoN8zT_3cZLsW6rhZO8TW0MCXbZMAKDzaBkktazZ2F9sBu4yO2nfxw_Ex5DKTkYRQ/s1600/IMGP1481.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDj-poSqBpjEaT8A0zmCqoKCvOs32Fvppbcybkasv0OWeU7QOc8_nqy1DBYr29zEw3cSPXDgmghoN8zT_3cZLsW6rhZO8TW0MCXbZMAKDzaBkktazZ2F9sBu4yO2nfxw_Ex5DKTkYRQ/s320/IMGP1481.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5505443926772413602" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div>1 bunch Rainbow Chard (or Swiss Chard)</div><div>1/2 to 3/4 cup shelled Edamame (soya) beans, </div><div>thawed or heated through*</div><div>1 1/2 Tbsp fresh lemon juice</div><div>1 glove garlic, minced</div><div>1 Tsp red pepper flakes</div><div>1 Tsp toasted sesame seeds</div><div> or black sesame seeds</div><div>Extra virgin Olive Oil</div><div>Salt & pepper</div><div><br /></div><div>*Note: If you can't find shelled Edamame beans, just steam your Edamame pods until tender and remove the seeds before stir frying.</div><div><br /></div><div>Chop stem ends off chard and discard. Keep 1-2 inches of stem for color and texture and chop those up separately from the chard leaves. Chop the leaves into long ribbons by bunching leaves up and slicing across the bunch horizontally. Heat a few good glugs of olive oil in a large non-stick frying pan or wok. Add garlic and red pepper flakes to oil and cook until starting to brown. Add stems and stir-fry until slightly tender (2-3 mins). Add the Edamame beans and chard leaves and stir-fly an additional 1-2 mins, or until leaves start to wilt. Be careful not too cook too long or leaves will lose their bright green color. </div><div><br /></div><div>Remove from heat and toss with sesame seeds & lemon juice. Season with salt & pepper to taste.</div><div><br /></div><div><br /></div><div><br /></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-22623194711258452332010-07-28T23:07:00.000-07:002010-08-14T18:24:26.266-07:00Thai Style Crab & Udon Noodle Stir Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCgEJMBXdSTNl1JJHSQDKSVSvqbV624B5WLNTPyZUcYqX63Ypw6eOckxvOQUxO94iBf8X2SXw_OheBO_asK0PrwBYNmFOvWe1z5bGsPpxBiwEHsVHOyXvqqA3oA-eRAxM-aqkrCIkAg/s1600/IMGP1573.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCgEJMBXdSTNl1JJHSQDKSVSvqbV624B5WLNTPyZUcYqX63Ypw6eOckxvOQUxO94iBf8X2SXw_OheBO_asK0PrwBYNmFOvWe1z5bGsPpxBiwEHsVHOyXvqqA3oA-eRAxM-aqkrCIkAg/s320/IMGP1573.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5505440283118135122" /></a><b>Ingredients:</b><br /><div>7.5 oz package ready-to-wok udon noodles</div><div>3-4 oz. fresh crab (claw meat) - available in seafood dept. or in refrigerator case at Trader Joe's</div><div>3 green onions/spring onions stalks, chopped</div><div>1 c. snow peas, trimmed and chopped in 1/2</div><div>1/2 t. minced garlic</div><div>4 oz. (1/2 jar) Trader Joe's Satay Peanut Sauce or other quality Thai-Style satay sauce</div><div>dried red pepper flakes</div><div>fresh cilantro/coriander, finely chopped</div><div>1 lime</div><div>vegetable or canola oil for stir frying</div><div><br /></div><div>Super easy one pot meal! Heat oil over medium flame and add onions, garlic & red pepper flakes. Once garlic starts to brown slightly, add snow peas and noodles. Heat through then add crab and Satay peanut sauce until mixed through. Removed from heat and sprinkle with chopped cilantro. Serve with wedges of lime to squeeze juice over noodles. Enjoy!!</div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-43200915562256480322010-07-08T23:15:00.006-07:002010-08-14T18:15:54.221-07:00Fried Green Tomatoes & Spicy Remoulade-style Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgSYJDilqJMf3ToLrT-bB4qytb8DDuE6TinmZIBIJDFUdHQm_FSckYyuGoHzSXcIs1K7JNh34jlnJ2ZEzlxLFkZQWB9-sZngxvTxkVz3u1mN9i-5JEAD3WE2QM0jQf0Lmyw6RcYFTyw/s1600/IMGP1571.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgSYJDilqJMf3ToLrT-bB4qytb8DDuE6TinmZIBIJDFUdHQm_FSckYyuGoHzSXcIs1K7JNh34jlnJ2ZEzlxLFkZQWB9-sZngxvTxkVz3u1mN9i-5JEAD3WE2QM0jQf0Lmyw6RcYFTyw/s320/IMGP1571.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5505438160148165698" /></a><br /><div style="text-align: left;">1 c. buttermilk</div><div>1 large egg</div><div>5 large green tomatoes, cut into 1/3-inch slices*</div><div>1 1/2 cups cornmeal</div><div>1/2 cup all purpose flour</div><div>2 tsp salt</div><div>1 tsp ground black pepper</div><div>6 tsp cayenne pepper (use less if you like less spicy)</div><div><br /></div><div>*<i>Note: Green tomatoes are sort of unripened heirloom tomatoes and can be difficult to find, especially outside the summer months--ask for them at your local farmer's market or green grocer.</i></div><div><i><span class="Apple-style-span" style="font-style: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsVRCPz2pL1tpJ-D0UGwMi4URLIS2bQ_-OMTYojeDYwRHtmJWd3xev3Wexez4j_1LJ8JuqeUN4KnVfB6pTeweI8DE_GMwhLwVfynQD5BuyWhXHiFDzOHhjmx0YL6z2-yrsTw798wxFw/s1600/IMGP1569.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsVRCPz2pL1tpJ-D0UGwMi4URLIS2bQ_-OMTYojeDYwRHtmJWd3xev3Wexez4j_1LJ8JuqeUN4KnVfB6pTeweI8DE_GMwhLwVfynQD5BuyWhXHiFDzOHhjmx0YL6z2-yrsTw798wxFw/s320/IMGP1569.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5505438157359399666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></i></div><div>Combine egg & buttermilk in a small bowl. Combine all remaining ingredients (except tomatoes) in a separate bowl. Line a baking sheet with paper towels. Heat vegetable oil about 1/2" deep in a deep-sided frying pan (to about 375 degrees Fahrenheit if you have a thermometer).</div><div><br /></div><div>Next, taking one tomato slice at a time, dip the slice first into the buttermilk mixture, then into the cornmeal mixture, pressing firmly to ensure good coating with cornmeal. Gently drop the covered slice into the hot oil (it should begin bubbling around the edges immediately). Repeat with 2-3 more slices per batch. Fry until crisp (about 60-90 seconds per side), flipping them over once during cooking. Place on baking sheet in oven to keep warm and serve immediately with Remoulade Sauce (see below) for dipping.</div><div><br /></div><div><u>Remoulade-Style Dipping Sauce</u></div><div>3 oz Heinz Chili Sauce</div><div>3 oz Best Foods Olive Oil Mayonnaise</div><div>1 tsp prepared horseradish</div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-56151482442049087162010-07-08T22:54:00.002-07:002010-07-08T22:57:31.496-07:00New Posts Coming Soon~Sorry it has been awhile....job hunting here in California has been very time consuming.....but I'm all moved into a new apartment for awhile and can start whipping up a few fun new things now....<div><br /></div><div>Coming up.....</div><div><br /></div><div>Fried Green Tomatoes & Spicy Remoulade-style Sauce</div><div>Thai Style Crab & Udon Noodle Stir Fry</div><div>Lemon Braised Rainbow Chard with Sesame Edamame</div><div><br /></div><div>I will be posting soon..... :)</div><div><br /></div><div>Lauren</div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-64163321891260184652010-05-06T13:58:00.006-07:002010-05-06T14:13:34.891-07:00Mediterranean Couscous with White Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimDKyLfOkC5lgY_MzP4gFXXx6V44icYHyw7DdAEXuhlz_WwB5GJ6VZBU9D9hFwhH7d3QNaIkuDJCIVDOqO1d_Ng9kXuXlUthP5LFO36jNKabhycFwORz4RJjgK3Eb6iRJs9k48olbXw/s1600/IMGP1360.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimDKyLfOkC5lgY_MzP4gFXXx6V44icYHyw7DdAEXuhlz_WwB5GJ6VZBU9D9hFwhH7d3QNaIkuDJCIVDOqO1d_Ng9kXuXlUthP5LFO36jNKabhycFwORz4RJjgK3Eb6iRJs9k48olbXw/s400/IMGP1360.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468267269823870274" /></a><br /><div style="text-align: left;">I found this recipe in my sister's kitchen cupboard, and the notes say it came from our mom, so I figured it would be delicious, and it was! This recipe is super flexible and would be great to try variations on, so you can omit any ingredients you don't love and try adding in anything you think sounds good. I added some chopped avocado to my leftovers on day 3 and it was extra-delicious! Now that tomatoes are in season, it's the perfect time to try this--great for picnics!</div><div><br /></div><div><b>Ingredients:</b></div><div>1 5.8 oz box of NEAR EAST Roasted Garlic & Olive Oil Couscous Mix </div><div> (any standard box of garlic flavored couscous will work)</div><div>1 15 oz./425g can of navy beans or other small white beans, rinsed and drained</div><div>1 cup halved cherry tomatoes</div><div>3/4 cup (180ml) cucumber, peeled and seeded and chopped (about 1 cucumber)</div><div>1/2 cup (120ml) black olives, finely chopped</div><div>1/2 cup (120ml) green/spring onions, thinly sliced</div><div>1 Tbsp snipped fresh dill or 1 tsp dried dill weed</div><div>6 Tbsp red wine vinegar</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNLHhx1xoZy-N32JwWp8hb1jXz5LPonZFRQEWHAvayw5T9QDwE0muf5Rg60O8vCp12yoU-UwX5pSH1xPY80FvLNN1IaT3xgkKFTAjBgGDegych-LAl-u9wL-geylQ8NhAiXPa2aA0Tw/s1600/IMGP1355.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNLHhx1xoZy-N32JwWp8hb1jXz5LPonZFRQEWHAvayw5T9QDwE0muf5Rg60O8vCp12yoU-UwX5pSH1xPY80FvLNN1IaT3xgkKFTAjBgGDegych-LAl-u9wL-geylQ8NhAiXPa2aA0Tw/s400/IMGP1355.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468267248440153010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><b>1. Prepare couscous according to package directions, using olive oil rather than butter. Transfer couscous to a large bowl. Fluff; let cool 10 minutes.</b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXmAsrxty4x3GI58O_r-bTJ5IYOa9a9YKp3Wme9pkiDenElnejuS3sx75Q4X-lKYjY2l5ZgB7Sfy72Zo6O9zYo6t8czaIGmesEriWbb5lcDPP7j9ovIynUSDyTfzYPhRZk-oC-wts-g/s1600/IMGP1358.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXmAsrxty4x3GI58O_r-bTJ5IYOa9a9YKp3Wme9pkiDenElnejuS3sx75Q4X-lKYjY2l5ZgB7Sfy72Zo6O9zYo6t8czaIGmesEriWbb5lcDPP7j9ovIynUSDyTfzYPhRZk-oC-wts-g/s400/IMGP1358.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468267257341063890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><b>2. Add remaining ingredients and mix well, tossing with a fork. Refrigerate at least 2 hours before serving. Makes 6 cups (1500 ml).</b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSY3QXFom_sRXS6PxZittKS6P9pGPi0lr2nGF8ezCtOMZ3wvYDKcfTWUpLs2NK0byS01ZoGCB6LDOTG2wnOmFfbeiVpDPNqMu4CioEazhOZH4q-CwBL_Q7BTpaFqduEk4Bx-u4QbXCiw/s1600/IMGP1359.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSY3QXFom_sRXS6PxZittKS6P9pGPi0lr2nGF8ezCtOMZ3wvYDKcfTWUpLs2NK0byS01ZoGCB6LDOTG2wnOmFfbeiVpDPNqMu4CioEazhOZH4q-CwBL_Q7BTpaFqduEk4Bx-u4QbXCiw/s400/IMGP1359.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468267266900790274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-63687021120266180282010-05-02T18:55:00.009-07:002010-05-02T19:08:29.608-07:00Creme Brulee French Toast<div style="text-align: left;">If you are in the mood for total decadence, this is the breakfast for you! Thanks once again to my friend, Brittney, who announced she was making this recipe for her family on Easter. I knew I had to try it so I begged for the recipe, and now I can share it with you!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;"><b><span class="apple-style-span"><span style="font-size: 14.0pt;line-height:115%;font-family:"Arial","sans-serif";mso-fareast-font-family: Calibri;mso-fareast-theme-font:minor-latin;color:black;mso-ansi-language:EN-US; mso-fareast-language:EN-US;mso-bidi-language:AR-SA"></span></span><span><span><span class="Apple-style-span" style="font-weight: normal;">1/2 cup butter<br />1 cup brown sugar<br />2 Tbsp. corn syrup<br />Bread, sliced, to cover butter mixture </span></span></span></b></div><div style="text-align: left;"><b><span><span><span class="Apple-style-span" style="font-weight: normal;">(a big french loaf or baguette is perfect--sliced about 1-inch thick.)<br />5 large eggs<br />1 1/2 cups Half-and-Half/Single Cream<br />1 tsp. vanilla extract<br />1/4 tsp. salt</span></span></span><span style="font-size:14.0pt;line-height:115%;font-family:"Arial","sans-serif"; mso-fareast-font-family:Calibri;mso-fareast-theme-font:minor-latin;color:black; mso-ansi-language:EN-US;mso-fareast-language:EN-US;mso-bidi-language:AR-SA"><br /></span></b></div><div style="text-align: left;"><b><span><span><span class="Apple-style-span" style="font-weight: normal;"><br /></span></span></span></b></div><div style="text-align: left;"><b><span><span><span><span>1. In a saucepan, melt butter, brown sugar and corn syrup. </span></span></span></span></b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIeTQd_JVOz4tcrYpr9aoiQUIPhnxQ9HSLDLDwuWe-aHHRBlPgfxds5cicXax10f7A61vDp75ktB4H68HPYZLOaCVLpC0FLFVDYwi2VZ68yJ_UVrp4l_MRtHF8M6NhobamBp1WHqTN-g/s1600/IMGP1335.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIeTQd_JVOz4tcrYpr9aoiQUIPhnxQ9HSLDLDwuWe-aHHRBlPgfxds5cicXax10f7A61vDp75ktB4H68HPYZLOaCVLpC0FLFVDYwi2VZ68yJ_UVrp4l_MRtHF8M6NhobamBp1WHqTN-g/s320/IMGP1335.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5466857179385820482" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><b>2. Pour into 9 x 13 glass pan. Arrange bread slices on top.</b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3n2DQfOqNqs3Sv_qTZXUtGo6ZWA69aDIrxu9AD0vQddCubFdgsRCgu_YhLvhXRPnOfngt7XZOO1r_smGCtk9_GWMpvL3oy2qYOu8rrfnShhPo_Y8UOgN7ppmf0KeJdOxPx0mcxPMwA/s1600/IMGP1339.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3n2DQfOqNqs3Sv_qTZXUtGo6ZWA69aDIrxu9AD0vQddCubFdgsRCgu_YhLvhXRPnOfngt7XZOO1r_smGCtk9_GWMpvL3oy2qYOu8rrfnShhPo_Y8UOgN7ppmf0KeJdOxPx0mcxPMwA/s320/IMGP1339.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5466857189744688402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><span><span><b>3. In a large bowl, beat together eggs, half and half, vanilla and salt.</b></span></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 19px; line-height: 21px; "></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DIz9HA4Gxdkt6v3ECsmVHwcoTHDzeb_F1yM8yR_na8nhDWfNedwHBTjLucEkcJIXSGim1A39wDL18Aa5-Si4m4ehyphenhyphenBnbUctkf7vqlzD1loI2mQ8X9BnplaiES206JBqvsQR03SbVDQ/s1600/IMGP1337.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DIz9HA4Gxdkt6v3ECsmVHwcoTHDzeb_F1yM8yR_na8nhDWfNedwHBTjLucEkcJIXSGim1A39wDL18Aa5-Si4m4ehyphenhyphenBnbUctkf7vqlzD1loI2mQ8X9BnplaiES206JBqvsQR03SbVDQ/s320/IMGP1337.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5466857181250922786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div></div><span><span><b>4. Pour egg mixture over the bread. Cover and chill overnight in the fridge.</b></span></span><span class="apple-style-span"><span style="font-size:14.0pt;line-height:115%; font-family:"Arial","sans-serif";mso-fareast-font-family:Calibri;mso-fareast-theme-font: minor-latin;color:black;mso-ansi-language:EN-US;mso-fareast-language:EN-US; mso-bidi-language:AR-SA"></span></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFXAj1FTUE2RKuNV2GBuc8NEEe2OUV3iblZ-fC7kenzitIgY58hU_XOmvz-12cdbBYq636EMiwbFtl4UOxTGBV18U7OWOIJdYyxnC19cQBdsNi4emp3ceoa9fnkGmwZEkv-hLBJg1jdQ/s1600/IMGP1340.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFXAj1FTUE2RKuNV2GBuc8NEEe2OUV3iblZ-fC7kenzitIgY58hU_XOmvz-12cdbBYq636EMiwbFtl4UOxTGBV18U7OWOIJdYyxnC19cQBdsNi4emp3ceoa9fnkGmwZEkv-hLBJg1jdQ/s320/IMGP1340.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5466857193759010114" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div></div><span><span><b>5. The next morning, bake uncovered at 350 for 35-40 minutes. </b></span></span><div><span><span><b>Using a spatula, flip pieces over to serve, so brown sugar is on top. :)</b></span></span><span class="apple-style-span"><span style="font-size:14.0pt;line-height:115%; font-family:"Arial","sans-serif";mso-fareast-font-family:Calibri;mso-fareast-theme-font: minor-latin;color:black;mso-ansi-language:EN-US;mso-fareast-language:EN-US; mso-bidi-language:AR-SA"></span></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NN78e5niLObaW04oAq99d_WY4QtMMlWo_hwqT9utjO_jm-XMvo33IHhgzsE1BaqOAicCaHXt26cuPGlnHS7k-2WKMIByr7FDqWBf37myMeQSdS4jUUFKCB-GBstfInmpqmTmnIOWlw/s1600/IMGP1341.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NN78e5niLObaW04oAq99d_WY4QtMMlWo_hwqT9utjO_jm-XMvo33IHhgzsE1BaqOAicCaHXt26cuPGlnHS7k-2WKMIByr7FDqWBf37myMeQSdS4jUUFKCB-GBstfInmpqmTmnIOWlw/s320/IMGP1341.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5466857203098368738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;"><b>ENJOY!!!!</b></div></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com1tag:blogger.com,1999:blog-6745976213695395043.post-63182765591516497892010-04-07T02:15:00.002-07:002010-04-07T23:43:05.870-07:00Easy Muffaletta Italian Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQ7i5bk00vYRVmbFM7PkxbkZuK2YrR6hV698sGbGdcGJLAzok03ePyW8oM_Wg-whrMOi419JLAJsbR14fYk2ThWo0pQf6bNa8fgR8QNOd497-Ep-AlwKSH_ACVCazjxMKXb45h2YEBw/s1600/IMGP1289.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQ7i5bk00vYRVmbFM7PkxbkZuK2YrR6hV698sGbGdcGJLAzok03ePyW8oM_Wg-whrMOi419JLAJsbR14fYk2ThWo0pQf6bNa8fgR8QNOd497-Ep-AlwKSH_ACVCazjxMKXb45h2YEBw/s400/IMGP1289.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456536762303409090" /></a><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">I’ve never been able to find a perfect substitute for the original sandwich created by <a href="https://www.nolacajun.com/Central-Grocery-Olive-Salad_p_87.html?gclid=CNPrp9jk7qACFQUeDQodLnJWHA">Central Grocery</a> in New Orleans, Louisiana, but with the discovery of <a href="http://www.safeway.com/IFL/Grocery/Shop">Safeway Grocery’s</a> “Muffaletta” olive salad last week, I have been able to create a pretty tasty alternative.<span style="mso-spacerun:yes"> </span>If you don’t live in New Orleans or Northern California, any good mixture of marinated Italian olives & peppers will work for the olive salad, but the olives and peppers should all be chopped finely before adding them to the sandwich.</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><o:p></o:p></p><span><span>I started with 2 slices of fresh, soft, sourdough bread (Italian ciabatta or focaccia rolls also work) and then poured a small amount of my favorite light Italian salad dressing on each slice of bread for flavor and moisture. Next, spread a thick layer of your chopped olive salad on one slice of bread. On the other slice of bread, layer some Italian salami slices (Gallo or Columbus are the best brands I’ve tried in the U.S.) with some good-quality slices of provolone cheese. Press the two slices of bread together with the fillings, and you are off! </span></span><span style="line-height:115%;font-family:"Calibri","sans-serif"; mso-ascii-theme-font:minor-latin;mso-fareast-font-family:Calibri;mso-fareast-theme-font: minor-latin;mso-hansi-theme-font:minor-latin;mso-bidi-Times New Roman"; mso-bidi-theme-font:minor-bidi;mso-ansi-language:EN-US;mso-fareast-language: EN-US;mso-bidi-language:AR-SAfont-family:";font-size:11.0pt;"><span style="mso-spacerun:yes"></span></span>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com1tag:blogger.com,1999:blog-6745976213695395043.post-17286974250044154852010-04-04T23:18:00.004-07:002010-04-07T23:44:01.456-07:00Spinach Salad with Strawberries, Feta & Walnuts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoR8MuYtlzLADTIFogVl-xnmV1sFN85I9YOXLTTYuR9ZGA2RQnB5Wg3bm4wweOuyetw-VG9Q8GxQg-uf39pitXt1zhDaVjze7HkrfFsRgbCttu0cc7Cld5NMZ1wFNkmloVaEKCHQhHLg/s1600/IMGP1314.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoR8MuYtlzLADTIFogVl-xnmV1sFN85I9YOXLTTYuR9ZGA2RQnB5Wg3bm4wweOuyetw-VG9Q8GxQg-uf39pitXt1zhDaVjze7HkrfFsRgbCttu0cc7Cld5NMZ1wFNkmloVaEKCHQhHLg/s400/IMGP1314.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456534506890256498" /></a><p class="MsoNormal" style="text-align: justify;">This is a great spring-time or summer salad for warmer days, or whenever you can grab a basket of big, juicy, fresh strawberries.<span style="mso-spacerun:yes"> </span>My friend from college, Brittney Blunt Jacobsen, was the first person to ever serve me this salad during one of our dorm dinners my senior year, so I always credit her with the recipe.<span style="mso-spacerun:yes"> </span>I’ve made it hundreds of times, and it’s always a crowd pleaser.</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"></p><span><span>Ingredients: </span></span><div><span><span>(Adjust quantities of all items to suit your taste & desired number of servings) </span></span></div><div><span><span>Fresh spinach or baby spinach leaves </span></span></div><div><span><span>Fresh, ripe strawberries </span></span></div><div><span><span>Very thinly sliced red onions </span></span></div><div><span><span>Crumbled feta cheese </span></span></div><div><span><span>Dried cranberries </span></span></div><div><span><span>Finely chopped walnut pieces </span></span><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><o:p></o:p></p> <span style="line-height: 115%; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"></span></span><span><span>Add all items to your salad bowl and toss with a bottled raspberry vinaigrette. I have tried lots of store-bought dressings, but my favorite brand is </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"></span></span><a href="http://www.anniesnaturals.com/natural_dressings"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Annie’s Naturals Lite Raspberry Vinaigrette</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">.</span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span><span>Enjoy!</span></span></span></span></span></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com1tag:blogger.com,1999:blog-6745976213695395043.post-19620427357084067202010-03-23T12:33:00.006-07:002010-04-04T23:17:58.114-07:00Lahvosh Wraps with Goat Cheese, Figs & Walnuts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-fpZDXv9yvja7JueorEml46jHnlwc8ppH5gIuQ14O-hI47rON3u5txSiacxJsiFNQrlGVqiTZPBAjALOEc16sGZmaChohfUdO3jr4wT9-9fF6dSfUa_OVpdNlaJG6ArVr88ctieP7g/s1600/IMGP1291.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-fpZDXv9yvja7JueorEml46jHnlwc8ppH5gIuQ14O-hI47rON3u5txSiacxJsiFNQrlGVqiTZPBAjALOEc16sGZmaChohfUdO3jr4wT9-9fF6dSfUa_OVpdNlaJG6ArVr88ctieP7g/s320/IMGP1291.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456532875742786642" /></a>Yummy, yummy, yummy! I made this recipe yesterday for an interview--yes, I'm back in California temporarily and interviewed at Williams Sonoma for a position doing cooking classes on Sunday mornings. I've never taught before, but it was fun! This easy recipe came from the <a href="http://www.williams-sonoma.com/recipe/lahvosh-filled-with-goat-cheese-walnuts-and-dried-figs.html">Williams Sonoma website</a>, and all the ingredients came from Trader Joe's grocery store. Lahvosh is a thin flat-bread the comes from Armenia, and is similar to pita bread but usually comes in rounds or long sheets.<div><br /></div><div>Here's what you need:</div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"></span></span></div><span><span><br />8oz/250g log of fresh goat cheese, brought to room temperature</span></span><div><span><span>1/4 cup/60ml chopped green onions/spring onions (include some green stems)</span></span></div><div><span><span>1/4 cup/60ml finely chopped walnuts</span></span></div><div><span><span>1/2 tsp kosher salt or sea salt</span></span></div><div><span><span>1/2 cup/120 ml chopped dried figs </span></span></div><div><span><span> (I used Trader Joe's Turkish Smyrna figs from their dried fruit section)</span></span></div><div><span><span>2 slices soft lahvosh bread (from TJ's)</span></span></div><div><span><span>4-6 leaves butter or oak lettuce (any soft, large, leafy green is OK), washed and dried<br /><br /></span></span></div><div><span><span>Mix together the goat cheese, green onions, walnuts, salt and figs. Lay 1 piece of lahvosh bread on a damp tea towel (to keep it from drying out and cracking while rolling). <br /><br /></span></span></div><div><span><span>Spread 1/2 of goat cheese mixture over the lahvosh (it was easier to do about 6 clumps of goat cheese around the bread and then mash them together b/c the mixture isn't very spreadable). <br /><br /></span></span></div><div><span><span>Top the goat cheese with 2-3 lettuce leaves, then roll the shorter side of the lavash over tightly until it is rolled up completely. You can cut off the ends where the lettuce sticks out if you want to make it neater, then slice the remaining roll into 1 inch slices. Repeat with 2nd piece of lavash bread and remaining cheese spread and lettuce.</span></span></div><div><span><span><br />The recipe suggests you chill the roll for 30 mins before serving, but I liked it better when everything was at room temp, so it's up to you! Bon appetit!</span></span><div><span class="Apple-style-span" style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-family:arial, sans-serif;font-size:13px;"><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"></span></span></div></span></span></span></div></span></div></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-82537477109731401022010-03-14T05:29:00.000-07:002010-03-14T13:51:52.543-07:00Tuna Fish Cakes with Garlic Herb Mayo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnrPALvnWTvuGDCexb4cEjn2WOw_cIy-Hv5N7JZSYBGiFY2OgIrk15ZAd84z3byGmYul_L40e29XXLevdTNrmTQpqfVnjYWyjvNXn3syzYN5jqNNA1Jj3XbuT1qKK5Vc85XlPkQGrpA/s1600-h/IMG_4593.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnrPALvnWTvuGDCexb4cEjn2WOw_cIy-Hv5N7JZSYBGiFY2OgIrk15ZAd84z3byGmYul_L40e29XXLevdTNrmTQpqfVnjYWyjvNXn3syzYN5jqNNA1Jj3XbuT1qKK5Vc85XlPkQGrpA/s400/IMG_4593.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5442961772849933314" /></a><div>This recipe came from a cute pocket cookbook I picked up at a boutique in Stratford-Upon-Avon in December, called 200 <u>Really Easy Recipes</u>. I served the fish cakes & rocket with a side of garlic mashed potatoes. Yum!</div><div><br /></div><div><b>Ingredients</b> (Serves 4):</div><div>2 x 425g (14oz) cans tuna in olive oil, drained</div><div>300g (10oz) ricotta cheese</div><div>6 spring/green onions, finely chopped</div><div>grated rind and juice of 1 lime</div><div>1 Tbsp chopped fresh dill</div><div>1 egg, beaten</div><div>3 Tbsp extra virgin olive oil</div><div>100g (3.5 oz) baby rocket/arugula leaves</div><div>salt & black pepper</div><div><br /></div><div>1. Flake the tuna into a bowl and beat in the ricotta, spring onions, lime rind, dill, egg, and salt and pepper to taste with a wooden spoon. Reserve 2 tsp of the lime juice and beat the remainder into the tuna mixture. Shape into 12 small cakes about 7cm (3 inches) across.</div><div><br /></div><div>2. Heat 1.5 Tbsp of the olive oil in a frying pan, add the fish cakes, in 2 batches, and cook over medium heat for 4-5 minutes on each side until golden. Reduce heat if they start to over-brown and cook for a further 1 minute. Remove from the pan with a slotted spoon and keep the cooked cakes warm in an oven preheated to 160C/325F while you cook the remainder.</div><div><br /></div><div>3. Meanwhile, whisk the remaining olive oil and lime juice together and toss with the rocket leaves in a bowl. Serve the fish cakes with the rocket salad and some garlic & herb mayonnaise (see below).</div><div><br /></div><div><b>Garlic & Herb Mayo</b></div><div>Add 1 crushed garlic clove, 2 tsp lime juice, 1 Tbsp chopped fresh coriander and a pinch of cayenne pepper to 150g (5oz) good-quality store-bought mayonnaise in a bowl and mix well. Taste and add more garlic if desired.</div><div><br /></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-72038094562280444502010-03-10T02:19:00.001-08:002010-03-10T18:06:54.760-08:00Easy Wedge Salad with Fresh Herbs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvD93AXtDw5FERefv11zXOrJq2zP9CRHFb7XMqYRalCF-9dYne-0J4tOHnb1UZGbLJLJOs-rMy5br4kLxvyuESiMM3Pra2wr-BVu2tFphCkW1ucwSXKT9Z5_MrpHLiRT9ytrAdLEZkA/s1600-h/IMG_4579.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvD93AXtDw5FERefv11zXOrJq2zP9CRHFb7XMqYRalCF-9dYne-0J4tOHnb1UZGbLJLJOs-rMy5br4kLxvyuESiMM3Pra2wr-BVu2tFphCkW1ucwSXKT9Z5_MrpHLiRT9ytrAdLEZkA/s400/IMG_4579.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5442962350805862530" /></a>I was craving some blue cheese a few weeks ago, and this recipe I found in my <u><a href="http://books.google.co.uk/books?id=l1VdoX6uJiwC&printsec=frontcover&source=gbs_navlinks_s#v=onepage&q=&f=false">New Food Fast</a></u> cookbook fit the bill with the addition of the blue cheese. It was simple and delicious. I ate this with some home-made mac n'cheese from a recipe the same cookbook.<div><br /></div><div>Halve 1 iceberg lettuce bunch and remove the outer leaves. Make a simple dressing of even quantities of oil and vinegar (white or red) mixed with mustard, fresh herbs (use any you love--I had coriander/cilantro, flat leaf parsley and basil on hand), sea salt and cracked black pepper. Crumble your blue cheese over the iceberg lettuce halves, and then pour dressing over lettuce. Serve crisp and chilled.</div><div><br /></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-65240795454010000642010-03-05T06:33:00.002-08:002010-03-05T06:48:03.230-08:00Egg & Bacon Breakfast Baskets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-5gG5pdpmk7CArqGc7kY05b0NfaLKV-Y4uIjnle0j6_5Caos0i87ulViEg1BA6BWyz0rh4hw-BcoIZThQ9VEUAKvvDODfgkKJxu2OYJSMS7qxqNijfQIpaVo5ZZGrRnU_kCfP5SMBw/s1600-h/IMG_4582.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-5gG5pdpmk7CArqGc7kY05b0NfaLKV-Y4uIjnle0j6_5Caos0i87ulViEg1BA6BWyz0rh4hw-BcoIZThQ9VEUAKvvDODfgkKJxu2OYJSMS7qxqNijfQIpaVo5ZZGrRnU_kCfP5SMBw/s400/IMG_4582.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5442963435797593698" /></a>I saw this fun recipe in my <u><a href="http://www.amazon.com/Hamlyn-All-Colour-Cookbook-Recipes/dp/0600619346/ref=sr_1_2?ie=UTF8&s=books&qid=1267799099&sr=1-2">200 Really Easy Recipes</a></u> cookbook and decided to make it for D for Valentine's Day breakfast--the cute cherry tomatoes in the middle of the egg mixture reminded me of breakfast cupcakes! <b>Note: See Vegetarian option below</b>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicnfRoUnAmSe3iQF4t8Q-IGjt4Pw5Jwp8vaDo3aQoyF355LBqwo8iv0qejwHMF5LfNmPgtUcPJHy8vBvHGrX0v2c6EjAgtS_TzCaPC-RpupxoKNwfJiagWaSDKscRfT8zZj3gO22TLJw/s1600-h/IMG_4583.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicnfRoUnAmSe3iQF4t8Q-IGjt4Pw5Jwp8vaDo3aQoyF355LBqwo8iv0qejwHMF5LfNmPgtUcPJHy8vBvHGrX0v2c6EjAgtS_TzCaPC-RpupxoKNwfJiagWaSDKscRfT8zZj3gO22TLJw/s400/IMG_4583.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5442962915752646242" /></a><b>Ingredients</b> (Makes 8 baskets, serves 4):<br /><div>Spray olive oil, for oiling muffin tin</div><div>75g (3oz) butter, melted</div><div>150g (5oz) smoked bacon rashers, rind removed, diced</div><div> (<b>Note</b>: we used cubed pancetta pieces)</div><div>2 eggs</div><div>125 ml (4fl oz) double cream/heavy cream</div><div>2 Tbsp fresh grated Parmesan cheese</div><div>8 cherry tomatoes on the vine</div><div>16 slices white bread (or wheat bread)</div><div>salt and fresh ground pepper</div><div><br /></div><div>Preheat the oven to 400F/200C. First cut the crusts off the bread (try to make even squares) and discard, then flatten each slice by rolling over it firmly with a rolling pin, and brush each slice with the melted butter. Next place 8 squares diagonally on top one other 8 squares and carefully press them into eight muffin tin holes that had been sprayed with the olive oil. Bake the squares for 12-15 minutes until crisp and golden. Meanwhile fry up the bacon/pancetta pieces and prepare the egg mixture in a bowl by beating together the eggs, cream, cheese salt and pepper, then pull the bread baskets out of the oven to cool slightly.<br /><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GxN5l3d77kThSzwqiil5Kfdvxph7mwC3bX2sT5xkkbbkwiHli2FsbpBnEw4ncHLAKBxWcqb3F77YugDMoDk-1M9Li7JIkWRBHWLJOD2EqfSSesXEC9Ve8M4XtU4ZthzmB6FeSifYxQ/s1600-h/IMG_4580.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GxN5l3d77kThSzwqiil5Kfdvxph7mwC3bX2sT5xkkbbkwiHli2FsbpBnEw4ncHLAKBxWcqb3F77YugDMoDk-1M9Li7JIkWRBHWLJOD2EqfSSesXEC9Ve8M4XtU4ZthzmB6FeSifYxQ/s400/IMG_4580.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5442962912478530914" /></a>After draining the fried pancetta, I divided it between the 4 bread 'baskets' and then poured the prepared egg mixture over the pancetta (about 2 tablespoons of egg mixture per basket is plenty). Last top each 'basket' with a cherry tomato, then place back into the oven for 12-15 minutes, or until eggs are set.</div><div><br /></div><div><b>Note for Vegetarians: </b>You can make this vegetarian by substituting fresh spinach for the bacon/pancetta. Cook the spinach with a small pat of butter in a frying pan until wilted, then add the spinach to the cases instead of the pancetta before pouring over the egg.</div></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-43075120164391069452010-02-17T02:10:00.001-08:002010-02-17T02:15:06.914-08:00S'more's Pie Fest: Round 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikzvWfJpp792jYmpsPC71FYP7V0X4v0-T19zp0IzNvdSrZEx1NMlTezmpQnlNhWcLCSUADyO6mswDdwJJf0FHSNYgA_00r2YUZDrf3MKnje_akRsl5mFyaLv2LsN4L_ZR0T39FEK50A/s1600-h/IMG_4577.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8hljbfG6ShDjHNoKIrq07bcx_BFQSlnJXoF0HswJ1XYPUj41-9ZOE2xj35-3mickFRj6QDkCAMqZkd76cwu5JkJkqCihMIouaTggHTvYtnKFCL6aN4NVFXDcVhsD3OlTLB0dZM6_jvw/s1600-h/IMG_4578.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8hljbfG6ShDjHNoKIrq07bcx_BFQSlnJXoF0HswJ1XYPUj41-9ZOE2xj35-3mickFRj6QDkCAMqZkd76cwu5JkJkqCihMIouaTggHTvYtnKFCL6aN4NVFXDcVhsD3OlTLB0dZM6_jvw/s320/IMG_4578.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5439153242900580754" /></a>I have two recipes for this scrum-diddly-umptous-sounding pie, so this is the one I'm trying first, and it came from Disney's <a href="http://familyfun.go.com/recipes/smore-pie-684429/">Family Fun</a> website. Unfortunately, I only had 1 ready-made Graham Cracker crust in the cupboard, so Round 2 will have to wait until I can find some more Graham Crackers or pie crusts on my next visit to London.<div><b><br /></b></div><div><b>Crust: </b>(Or substitute one ready-made graham cracker crust)<div><span><span>1 1/3 cups graham cracker crumbs </span></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikzvWfJpp792jYmpsPC71FYP7V0X4v0-T19zp0IzNvdSrZEx1NMlTezmpQnlNhWcLCSUADyO6mswDdwJJf0FHSNYgA_00r2YUZDrf3MKnje_akRsl5mFyaLv2LsN4L_ZR0T39FEK50A/s320/IMG_4577.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5439153472538368674" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 214px; " /></span><div><span><span>1 1/4 cups sugar</span></span></div><div><span><span>4 tablespoons butter, softened</span></span></div><div><span><span><br /></span></span></div><div><span><span><b>Filling:</b></span></span></div></div><div><div><span><span>2 tablespoons butter, softened </span></span></div><div><span><span>4 egg yolks </span></span></div><div><span><span>1/4 cup cornstarch </span></span></div><div><span><span>6 tablespoons cocoa powder </span></span></div><div><span><span>1/4 teaspoon salt </span></span></div><div><span><span>3 cups milk </span></span></div><div><span><span>2 teaspoons vanilla extract </span></span></div><div><span><span>2 cups miniature marshmallows </span></span><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><b style="mso-bidi-font-weight:normal">Instructions<o:p></o:p></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">1. <i>If using a ready-made graham cracker crust, skip to step #2.</i> Heat the oven to 375ºF/180C. In a mixing bowl, combine the graham cracker crumbs and 1/4 cup of the sugar. Add 4 tablespoons of the butter, rubbing it in with a pinching motion until evenly distributed. Press the crumb mixture into a 9-inch pie pan and bake for 8 to 10 minutes or until golden brown. Allow the crust to cool.<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">2.<span style="mso-spacerun:yes"> </span>Beat the egg yolks in a medium bowl and set them aside. Combine the remaining cup of sugar, cornstarch, cocoa powder, and salt in a 2-quart saucepan. Set the pan over medium heat and gradually whisk in the milk, stirring until smooth. Bring the mixture to a boil, stirring often. Boil for 1 minute, stirring constantly, then remove the pan from the heat.<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">3.<span style="mso-spacerun:yes"> </span>Whisk 1/2 cup of the hot chocolate mixture into the egg yolks. Repeat with 1 cup of the chocolate mixture, then return the chocolate and egg mixture to the saucepan. Boil over medium heat for 1 minute, stirring constantly.<o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">4.<span style="mso-spacerun:yes"> </span>Remove the pan from the heat and stir in the remaining 2 tablespoons of butter and the vanilla extract. Pour the filling into the pie shell and allow it to cool at least 15 minutes, or chill it in the refrigerator overnight.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><span class="Apple-style-span" style="line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">5.</span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Just before serving, heat the oven to broil. Cover the pie with the mini marshmallows and broil it on the uppermost rack for about 30 seconds or until the marshmallows are lightly browned. (Watch carefully, or the marshmallows will burn.) Serve warm or chilled. Serves 8.</span></span></span></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><br /></p></div></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-88242727144834726482010-02-15T02:55:00.001-08:002010-02-15T03:08:51.666-08:00Easy Rosemary Pork Chops + Pea & Mushroom Risotto<div style="text-align: left;">These two recipes both came from one of my favorite cookbooks, <u><a href="http://www.amazon.com/Cuisine-California-Diane-Rossen-Worthington/dp/081184983X/ref=dp_ob_image_bk">The Cuisine of California</a></u>, although I substituted pork chops for veal chops because those are harder to find here in England.</div><div><br /></div><div><b>Grilled Chops with Rosemary</b> (serves 4)</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakVkLZq-xM2rlS_e23BTRgCAd5xz-3n5Uh3Iy8vl-PBsT_O3guPmTHjTJs-HeuSmZW5t0LfnDWP6Q4Pnjiyk0LE3YLoS4KLX4K7kx1ZS_Q0c2R4ixDV3fZsXaPZo3USG2n1EVnHM85A/s1600-h/IMG_4570.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakVkLZq-xM2rlS_e23BTRgCAd5xz-3n5Uh3Iy8vl-PBsT_O3guPmTHjTJs-HeuSmZW5t0LfnDWP6Q4Pnjiyk0LE3YLoS4KLX4K7kx1ZS_Q0c2R4ixDV3fZsXaPZo3USG2n1EVnHM85A/s320/IMG_4570.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5437318721233656610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div>4 veal loin chops (or pork chops), 6-8oz. (200-250g) each</div><div>2 Tbsp olive oil</div><div>2 (2-inch) sprigs of fresh rosemary</div><div>Juice of 1 medium lemon</div><div>Salt and fresh ground pepper to taste</div><div><br /></div><div>1. Brush chops liberally on each side with olive oil.</div><div><br /></div><div>2. Strip leaves off rosemary sprigs and press leaves into both sides of each veal/pork chop. Sprinkle lemon juice on each side and refrigerate 1 hour.</div><div><br /></div><div>3. Prepare barbecue for medium heat grilling or preheat oven grill/broiler, if necessary. Grill chops 3 inches from heat for 5-7 minutes on each side. The veal should be pink inside. Take veal/pork off grill and sprinkle with salt and pepper. Serve immediately with risotto.</div><div><br /></div><div><b>Risotto with Fresh Mushrooms and Peas </b>(Serves 4 to 6)</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcN-z5arjc1a5ZKXlVosV-kw8Snof2Pb-G19r7xZzzNZoh3kCnq5eCx_-rHkkj3FCu7i5T34M1xj0yU2DR4_ak6gL_IYc_i7_CEuYN62xBS4BaDAuuVnDs7ksG3ZvODG3-oFWYRP9kQ/s1600-h/IMG_4571.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcN-z5arjc1a5ZKXlVosV-kw8Snof2Pb-G19r7xZzzNZoh3kCnq5eCx_-rHkkj3FCu7i5T34M1xj0yU2DR4_ak6gL_IYc_i7_CEuYN62xBS4BaDAuuVnDs7ksG3ZvODG3-oFWYRP9kQ/s320/IMG_4571.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5437318723276080226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div>4 T/55g unsalted butter</div><div>1/2 tsp salt</div><div>2 medium shallots, finely chopped</div><div>1 cup arborio rice</div><div>2 cups shelled fresh peas (<i>we used thawed frozen peas</i>)</div><div>1/4 tsp finely ground pepper</div><div>3 cups (750ml) chicken stock, heated to hot</div><div>1/4 lb (125g) mushrooms, sliced (<i>we used mini portabello</i>)</div><div>1/4 c. (60ml) fresh grated Parmesan cheese</div><div><br /></div><div>1. Heat 2 T of butter in a heavy saucepan. Add shallots and cook over low heat until soft but not browned. Stir in rice and saute lightly without letting it brown.</div><div><br /></div><div>2. Add peas, 1/4 tsp. of salt, 1/8 tsp of pepper, and 1/2 cup (120 ml) of stock. Simmer over medium heat, stirring often, until stock is absorbed. Continue adding stock 1/2 cup at a time, cooking until it is absorbed. Stir frequently. Stop adding stock when rice is tender. Total cooking time should be about 20 minutes.</div><div><br /></div><div>3. Meanwhile, heat 1 Tbsp of the butter in a skillet. Add mushrooms, the remaining salt and pepper and saute over medium-high heat until lightly browned.</div><div><br /></div><div>4. When rice is done, gently stir in mushrooms, the remaining butter, and the Parmesan cheese (using a 2 prong fork if you have one). Taste for seasoning. Serve immediately.</div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-37736893746427710452010-02-12T02:35:00.008-08:002010-02-12T02:53:53.561-08:00Festive Strudel from Jamie Oliver<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZF0AMZt8Qiv_L1tvYWexbsb4gsTXozAlpZzSX7QRqZZ6CM3GVcBv9T4_Jxm4zhgqQIk1Fwbexvg79GyKwyWjmBA6Z9B-iUfMNmZTRALdmr1qTtzoE3VxwDkjxcG90XoyvEYWmNusug/s1600-h/IMG_4553.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZF0AMZt8Qiv_L1tvYWexbsb4gsTXozAlpZzSX7QRqZZ6CM3GVcBv9T4_Jxm4zhgqQIk1Fwbexvg79GyKwyWjmBA6Z9B-iUfMNmZTRALdmr1qTtzoE3VxwDkjxcG90XoyvEYWmNusug/s320/IMG_4553.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5437307827470941346" /></a>I saw Jamie make this recipe on one of his <a href="http://www.channel4.com/food/recipes/chefs/jamie-oliver/festive-strudel-recipe_p_1.html">TV shows</a> over the holidays, so I saved a carton of Christmas Pudding to make it after the holidays were over, but never got around to posting the results. My effort did not turn out as pretty as Jaime's, but it was still totally tasty, and every little scrap was eaten. If you don't have any Christmas pudding left from the holidays, you can either make your own batch from a recipe I found <a href="http://www.bbc.co.uk/food/recipes/database/richchristmaspudding_8935.shtml"><b>here</b></a>, or hold onto this recipe until next year....<div><br /><div> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><b style="mso-bidi-font-weight:normal">Ingredients <span class="Apple-style-span" style="font-weight: normal;">(</span><o:p><span class="Apple-style-span" style="font-weight: normal; ">Serves 8-10)</span></o:p></b></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><b style="mso-bidi-font-weight:normal"><o:p><span class="Apple-style-span" style="font-weight: normal; "><br /></span></o:p></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"></p><span><span>12 sheets of filo pastry (approx. 250g/8oz.) </span></span></div><div><span><span>125g butter (4 T.), melted </span></span></div><div><span><span>1 teaspoon ground cinnamon </span></span></div><div><span><span>100g demerara sugar (brown cane sugar) </span></span></div><div><span><span>4 ginger biscuits (Ginger Snap cookies), crumbled </span></span></div><div><span><span>400g (12 oz.) leftover Christmas pudding </span></span></div><div><span><span>3 apples or pears or 2 quince, or a mixture of the three </span></span></div><div><span><span>50g (about 1 bar) good-quality dark chocolate (70% cocoa solids), broken into squares </span></span></div><div><span><span>Icing sugar (confectioner’s sugar), for dusting </span></span></div><div><span><span>Ready-made vanilla custard, to serve</span></span></div><div><span><span></span></span><br /><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><b style="mso-bidi-font-weight:normal">Method: How to make festive strudel<o:p></o:p></b></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><b style="mso-bidi-font-weight:normal"><br /></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">1. <span style="mso-spacerun:yes"> </span>Preheat the oven to 180ºC/350ºF/gas 4. <span style="mso-spacerun:yes"> </span>Lay out 6 sheets of pastry on a clean tea towel, overlapping each by an inch or so, so they cover the tea towel. They should cover it completely, with just a little overhang at one of the shorter ends. <span style="mso-spacerun:yes"> </span>Work quickly so your pastry doesn’t dry out and brush some melted butter all over it. Sprinkle over the cinnamon and 50g of the sugar then crumble over your ginger biscuits to add a nice bit of crunch. Carefully layer the rest of the pastry sheets on top and brush again with butter.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><br /></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">2.<span style="mso-spacerun:yes"> </span>Use your hands to crumble the Christmas pudding into a bowl then grate in the fruit. <span style="mso-spacerun:yes"> </span>You want to have about the same amount of grated fruit as you’ve got pudding. <span style="mso-spacerun:yes"> </span>Add about 2 T. of sugar, and mix it all together to break up the pudding a bit more. Sprinkle this all over the pastry so it’s roughly covered, leaving the overhang clear. Place the chocolate in a row on top of the Xmas pud, down the short side nearest the overhang.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><br /></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">3. <span style="mso-spacerun:yes"> </span>Fold the overhang over the chocolate and pinch it up, then lift up your tea towel, and use it to help you carefully roll up your strudel. Tuck the ends under to seal it and transfer to a large non-stick pan. Brush it all over with butter then sprinkle over a little more sugar. Bake in the hot oven for about 40 minutes until crisp, golden and gorgeous looking. <span style="mso-spacerun:yes"> </span>It might split a bit and look slightly rustic, but Jaime likes it that way. <span style="mso-spacerun:yes"> </span>You could wrap an extra layer of filo round it before cooking if you want it to look a bit neater. <span style="mso-spacerun:yes"> </span>Once cooked, leave to cool then use a serrated knife to cut the strudel into 5cm slices. Dust these with icing sugar and serve with ready-made custard from the fridge. Yum!</p></div></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-69753052447167164122010-02-07T03:17:00.004-08:002010-02-07T03:42:34.535-08:00Sydney Sunrise Smoothie<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9gd385YYsnE_de9eDTKjPQr3thIdCPQ2sFg4BWtebbuOEwf6oEJr9PauAwArBz37m3HGqalZQinmaXjPdd3noD19s3MNg-E5iGMqANhMlF8fLcL1KHtLoaX5YW9azblp_gtyqyOnuQ/s1600-h/IMG_4574.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9gd385YYsnE_de9eDTKjPQr3thIdCPQ2sFg4BWtebbuOEwf6oEJr9PauAwArBz37m3HGqalZQinmaXjPdd3noD19s3MNg-E5iGMqANhMlF8fLcL1KHtLoaX5YW9azblp_gtyqyOnuQ/s320/IMG_4574.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5435465105727157522" /></a></div>This yummy little breakfast treat came to me from a great cookbook I picked up while living in Australia in 2000, called <b><u><a href="http://books.google.co.uk/books?id=JOyvGhU87pAC&printsec=frontcover&dq=sydney+food+bill+granger&source=bl&ots=zmC1szzqVG&sig=R4NEsIpGRuMC4ETViIu57dYLOAw&hl=en&ei=LKJuS8muH5i80gSV9qXcBA&sa=X&oi=book_result&ct=result&resnum=3&ved=0CBQQ6AEwAg#v=onepage&q=&f=false">Sydney Food</a></u></b>, by Bill Granger, who runs Bills Restaurant in Sydney. It's so simple, and now that I have a great mango-slicing gadget, chopping up mangoes is a cinch!<div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSC8_wXiAstpIleB-EsSW2cWW7DSuLxjDS4Oi6euDTnBb0T3wW-PYoSN3Vs95rtgnM2hKEhh221XtU87vXvVLEo1oubo-uwgFUGDK6Uftedqa4pbBeMdVEKwPuv2nk9hS-ZpyAEhRUCg/s1600-h/IMG_4575.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSC8_wXiAstpIleB-EsSW2cWW7DSuLxjDS4Oi6euDTnBb0T3wW-PYoSN3Vs95rtgnM2hKEhh221XtU87vXvVLEo1oubo-uwgFUGDK6Uftedqa4pbBeMdVEKwPuv2nk9hS-ZpyAEhRUCg/s320/IMG_4575.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5435465113983589810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">(handy mango slicer)</span></div><div>All you need is:</div><div>1 cup/8 fl oz./250ml orange juice</div><div>1/2 of a mango, chopped (about 1/2 cup)</div><div>1/2 ripe banana, sliced</div><div>2 tablespoons yogurt, any variety (30ml)</div><div> <i>- we used strawberry probiotic yogurt</i></div><div><i><span class="Apple-style-span" style="font-style: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4u_kJceuNNGNnNNh-pynZmQV5ZKSWytJOjx0bZs-tXyuw87Nj6gxU1nCNaM7s32vDulXDdcYACUYhb4xwmKalIR6xjMQ933QgT55QEAVvr3hL6bD6u3cuEjHPN09po9N4-pr17jP5Cg/s1600-h/IMG_4576.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4u_kJceuNNGNnNNh-pynZmQV5ZKSWytJOjx0bZs-tXyuw87Nj6gxU1nCNaM7s32vDulXDdcYACUYhb4xwmKalIR6xjMQ933QgT55QEAVvr3hL6bD6u3cuEjHPN09po9N4-pr17jP5Cg/s320/IMG_4576.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5435465112362018530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 214px; height: 320px; " /></a></span></i></div><div>Place all ingredients in a blender (or glass if using an immersion blender) and blend until smooth. Serves 1-2.</div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com1tag:blogger.com,1999:blog-6745976213695395043.post-25890886906416314412010-02-01T11:04:00.009-08:002012-05-22T22:57:13.138-07:00Ultimate Sloppy Joes Sandwiches<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqTzGal3-vssNUzvWuoIiPCUP1d0fphZPwUNPGXyDV4LJ066ehik03tFwzNl3dUR_2j3THInK-I1LWsRlNDwRCqLFHbSiIfb18xizLe1hbjwTqfnk42snHFPZhpqOj2oHEXiFsrDKZQ/s1600-h/IMG_4554.JPG"></a><br />
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<a href="http://sweetandsaucy.files.wordpress.com/2008/08/sloppy_joes.jpg?w=500" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="http://sweetandsaucy.files.wordpress.com/2008/08/sloppy_joes.jpg?w=500" width="400" /></a></div>
<a href="http://www.thesillyblog.com/wp-content/uploads/2009/08/301407182_a7fc0bd9a3.jpg"></a>This is another recipe from a chef who appeared on Oprah's show featuring "Easy Family Recipes". I've never made Sloppy Joes' (an American dinner classic for all you non-Yanks) from scratch before, but they were so easy and delicious that I'm a total convert. The recipe calls for ground/mince turkey, but if you don't have turkey on hand, it's just as tasty with beef.<br />
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5436389528867786338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqTzGal3-vssNUzvWuoIiPCUP1d0fphZPwUNPGXyDV4LJ066ehik03tFwzNl3dUR_2j3THInK-I1LWsRlNDwRCqLFHbSiIfb18xizLe1hbjwTqfnk42snHFPZhpqOj2oHEXiFsrDKZQ/s320/IMG_4554.JPG" style="cursor: pointer; float: right; height: 214px; margin-bottom: 10px; margin-left: 10px; margin-right: 0px; margin-top: 0px; width: 320px;" /></span><br />
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<span class="Apple-style-span" style="color: #0000ee;"><span class="Apple-style-span" style="color: black;"><br /></span></span><br />
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Ingredients:</div>
<div>
Extra-virgin olive oil </div>
<div>
1 large onion, diced<br />1 1/2 pounds (750g) lean ground turkey or beef </div>
<div>
Kosher salt<br />freshly ground black pepper </div>
<div>
2 cups (500ml) ketchup<br />1/4 cup (60ml) yellow mustard </div>
<div>
1/4 tsp. cayenne pepper<br />1 Tbsp. brown sugar </div>
<div>
2 Tbsp. tomato paste<br />1 Tbsp. cider vinegar </div>
<div>
whole wheat hamburger buns<br /></div>
<div>
Directions:<br /><br />1. Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and sauté for 2 to 3 minutes until translucent. 2. Add ground turkey or beef, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon—about 7 to 10 minutes. 3. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of apple cider vinegar and season it once more before serving on toasted whole wheat hamburger buns.</div>
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</div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com1tag:blogger.com,1999:blog-6745976213695395043.post-19442743203209072452010-01-29T02:07:00.007-08:002010-02-07T03:51:46.383-08:00Healthy French Toast with Banana Topping<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsf5QaeiUCmr8SKZ2WrhQWDN-PqMo2o2FDugbLa-wILwjYFerVwyyepwgUwvzHJYvW7snmbyqrxMU6znSRuZTFrbbgGSDyiAxd1VRSYrwV0C3K8ejWpoS9zkTk3m9yqV2x2Zg2EcWRw/s1600-h/French+Toast.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsf5QaeiUCmr8SKZ2WrhQWDN-PqMo2o2FDugbLa-wILwjYFerVwyyepwgUwvzHJYvW7snmbyqrxMU6znSRuZTFrbbgGSDyiAxd1VRSYrwV0C3K8ejWpoS9zkTk3m9yqV2x2Zg2EcWRw/s400/French+Toast.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5435467738506598898" /></a><div style="text-align: left;">Today I'm posting a link to another blog, Eating Bender, where I found this recipe (and photo).</div><div><br /></div><div><a href="http://eatingbender.com/sunday-brunch/french-toast-the-bender-whey/">http://eatingbender.com/sunday-brunch/french-toast-the-bender-whey/</a></div><div><br /></div><div>I made it this morning and it was delicious! Since liquid egg whites aren't available here in the UK, I went ahead and used 1 large egg. I also used vanilla soy milk instead of vanilla almond milk, which I can't find here. I found Whey Protein Powder at Holland & Barrett's, and used about 1 Tablespoon. Finally, I doubled the topping and used 1 whole banana + 1 Tablespoon syrup. It probably adds some more calories, but I think it made it tastier. Enjoy!<div><br /></div></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-44792112088788459442010-01-27T03:39:00.007-08:002010-01-27T03:52:12.350-08:00French Style Lentil Soup with Bacon<div>This recipe is super easy and has a great, comfort-food texture for a cold, wintery night. I think the recipe came out of a newspaper I read last week on global comfort foods. The photo below is a shot of all the ingredients simmering before I pureed the soup to serve it. It ends up having a thick, almost muddy consistency, and smells great!</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWpGd4j-LOfxa-CASM1JgwxOtA2NnL7Dp1zI6-iWSx44o0Ns8udKSafYtt4UxyDMKJSl7zqS6tg11KnSDdJ6fnFMoMAcBGefqOrlgRCWPZR1llDZ_hnM61XVFrbd11p50xJS7MxuBew/s1600-h/IMG_4549.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWpGd4j-LOfxa-CASM1JgwxOtA2NnL7Dp1zI6-iWSx44o0Ns8udKSafYtt4UxyDMKJSl7zqS6tg11KnSDdJ6fnFMoMAcBGefqOrlgRCWPZR1llDZ_hnM61XVFrbd11p50xJS7MxuBew/s400/IMG_4549.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431383907927261922" /></a><span class="Apple-style-span" style="font-family: Verdana; font-size: small; ">160g puy lentils</span><div><span class="Apple-style-span" style="font-family:Verdana;"><span class="Apple-style-span" style="font-size: small;">500ml (2 cups) chicken stock</span></span></div><div><span class="Apple-style-span" style="font-family:Verdana;"><span class="Apple-style-span" style="font-size: small;">3-4 rashers smoked streaky bacon</span></span></div><div><span class="Apple-style-span" style="font-family:Verdana;"><span class="Apple-style-span" style="font-size: small;">1/2 an onion (chopped)</span></span></div><div><span class="Apple-style-span" style="font-family:Verdana;"><span class="Apple-style-span" style="font-size: small;">1 carrot (diced)</span></span></div><div><span class="Apple-style-span" style="font-family:Verdana;"><span class="Apple-style-span" style="font-size: small;">1 sprig of thyme </span></span></div><div><span class="Apple-style-span" style="font-family:Verdana;"><span class="Apple-style-span" style="font-size: small;">1 clove chopped garlic</span></span></div><div><span class="Apple-style-span" style="font-family:Verdana;"><span class="Apple-style-span" style="font-size: small;">1 bay leaf<br /></span></span><div><br /><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><span style="font-size:85%;">1. Wash lentils, and cook according to package directions. When cooked, drain lentils, return to the pot and add chicken stock. Bring to a boil. </span></span></div><div><span class="Apple-style-span" style="font-family:Verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><span style="font-size:85%;">2. Add remaining ingredients and reduced heat to low. Simmer for 45 minutes. Remove bay leaf and thyme sprig stick, then blend using an immersion blender to your desired consistency--keep tasting to check. (<i>Note: if using a regular blender, allow soup to cool first, or blend on low in small batches to avoid a blender explosion</i>). Add more chicken stock or some double cream/heavy cream to correct consistency. Serve with garlic bead or croutons and a green salad.</span></span></div></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-16582412867899068852010-01-22T02:23:00.014-08:002010-01-22T03:35:44.270-08:00Savory Wild Mushroom Bread Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBWDk-07WZ6JjDACmsKF9sj9chWXThUrt7HfcE41Z2i1Su-KCTYG9Kg_83diXVAGPfkTmxZHqTxEP2hQXW32dg66ppBDBjHjYi4TQ-KySgYefSxdEuPZCLuleU6ykLOcbdcNaMj5RxCA/s1600-h/IMG_4546.JPG"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Ml8ksVBnM9ewWOEkYrpV-QOhqQN93c3C-E9EqlAwGECBseTwpUSbHrEQQ6Mr6gCnM8h0d4bHnrEZi3Imy0D0oXbA5lRjE7iNouRm53qXLQDDlgsN6W2tiiuT9ajwOfiuV4kHSv3p5A/s1600-h/IMG_4543.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Ml8ksVBnM9ewWOEkYrpV-QOhqQN93c3C-E9EqlAwGECBseTwpUSbHrEQQ6Mr6gCnM8h0d4bHnrEZi3Imy0D0oXbA5lRjE7iNouRm53qXLQDDlgsN6W2tiiuT9ajwOfiuV4kHSv3p5A/s200/IMG_4543.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5429525491300313170" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-52-zTXPW2SiC637QMfbRfUmOFTcnIwWy6dJPxN1r1wAIziuccOAVuBwSTa6ywuD5NwoW0w3OfOBrl_ZnOrWVQoMiuWtSZ6u_OseDziNo1kgs9Uur10norGM8ewEf_CT6MALBBN4xdw/s1600-h/IMG_4547.JPG"></a>One of D's friends went hunting last weekend and brought us one of the pheasants he caught, so on Sunday night we had a crazy attempt at cooking our first wild bird. D did all the plucking and removed all the innards, but the whole bloody mess in the kitchen kind of ruined my appetite. We cooked the bird according to <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-favorite-roast-pheasant-recipe/index.html">this recipe from Emeril Legasse</a>, the famous New Orleans chef, but it smelled funny coming out of the oven and was too gamey for our tastes, so we tossed it out, thinking that maybe it had gone bad hanging in the cold garage.<div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-52-zTXPW2SiC637QMfbRfUmOFTcnIwWy6dJPxN1r1wAIziuccOAVuBwSTa6ywuD5NwoW0w3OfOBrl_ZnOrWVQoMiuWtSZ6u_OseDziNo1kgs9Uur10norGM8ewEf_CT6MALBBN4xdw/s320/IMG_4547.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5429525286678229314" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 214px; " /></span><div>I also cooked this Savory Wild Mushroom Bread Pudding that Emeril suggested as an accompaniment to the pheasant, and it was tasty and rich, just like something you'd be served in one of his NOLA restaurants. I think it would be great with a simple roasted chicken and salad.</div><div><br /></div><div>Serves 6-8 (large portions)</div><div><br /></div><div>2 tsps vegetable oil</div><div>1 cup (250ml) sliced yellow onions</div><div>10 oz/325g assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini</div><div>1 tsp minced garlic</div><div>3 tsp Essence, recipe follows</div><div>1.5 tsp salt</div><div>1 tsp freshly ground black pepper</div><div>1/4 cup (60 ml) lager beer</div><div>5 large eggs</div><div>3 cups (750 ml) heavy cream/double cream</div><div>1/4 cup (60ml) molasses (I used maple syrup)</div><div>1.5 tsp Worcestershire sauce</div><div>1 tsp minced fresh thyme</div><div>3/4 cup (185ml) grated Gouda cheese</div><div>3/4 cup (185ml) grated white cheddar cheese</div><div>3/4 lb (375g) stale white bread, cut into 1-inch cubes</div><div>1 tsp unsalted butter</div><div>1 Tbsp plain bread crumbs </div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkYHE-Yzgl6FmorhJbcAw0oQQVpqMF_gcla2kqjRu7GnFuNe-ZjI1eTZkZo-SQSgBD28G8ojnKKo_edhyphenhyphenTnL20NzhNOV3cKKXmnWgxNR5JRHO1RuIU-kMe4jueOEBFrEyJVVQvy1sOQ/s320/IMG_4545.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5429525757898611762" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 214px; " /></span><div>1. Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. <i>Note: be careful when adding the spices to the onions--if too much of the chili & paprika gets into the air it can make you cough and choke.</i> Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.</div><div><br /></div><div>2. In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBWDk-07WZ6JjDACmsKF9sj9chWXThUrt7HfcE41Z2i1Su-KCTYG9Kg_83diXVAGPfkTmxZHqTxEP2hQXW32dg66ppBDBjHjYi4TQ-KySgYefSxdEuPZCLuleU6ykLOcbdcNaMj5RxCA/s320/IMG_4546.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5429526047024732546" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 214px; " /></span></div><div>3. Preheat the oven to 350 degrees F.<span style="mso-spacerun:yes"> </span>Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. <span style="mso-spacerun:yes"> </span>Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. <span style="mso-spacerun:yes"> </span>Remove from the oven and cool slightly before serving.</div><div><br /></div><div>Essence (Emeril's Creole Seasoning)-makes about 2/3 cup:</div><div><br /></div><div>2.5 Tbsp paprika</div><div>2 Tbsp salt</div><div>2 Tbsp garlic powder</div><div>1 Tbsp black pepper</div><div>1 Tbsp onion powder</div><div>1 Tbsp cayenne pepper</div><div>1 Tbsp dried leaf oregano</div><div>1 Tbsp dried thyme</div><div><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><o:p></o:p></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">Combine all ingredients thoroughly and store in an airtight jar or container.</p></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0tag:blogger.com,1999:blog-6745976213695395043.post-19934992317596529282010-01-18T06:15:00.000-08:002010-01-18T07:17:32.828-08:00Easy Chipotle Shrimp Tacos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YfEnipNnQhsjm5Q7WW8KzHFXod2lPRhxsyR5MYx2xEJ83a9gosW5ACFCWcy4T1jWLLde2bjCzT6C3Ea0Y9DaORV9QeNOYk6bubaXQjRQNxW65s3k12etdFuFqtoqAIR273tsbQnuyQ/s1600-h/IMG_4539.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YfEnipNnQhsjm5Q7WW8KzHFXod2lPRhxsyR5MYx2xEJ83a9gosW5ACFCWcy4T1jWLLde2bjCzT6C3Ea0Y9DaORV9QeNOYk6bubaXQjRQNxW65s3k12etdFuFqtoqAIR273tsbQnuyQ/s320/IMG_4539.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428098058172220050" /></a>This recipe came from one of <a href="http://www.oprah.com/food/Chipotle-Shrimp-Tacos">Oprah</a>'s favorite chefs, Custis Stone, and was featured on their Easy Family Dinners program. I've made it twice now--though I can't remember where I found the Chipotle Paste (it may have been London). In the US, cans of chipotle peppers in sauce can be found in the Mexican/Hispanic sections of most large grocery stores, so just experiment with the amount of peppers to suit your taste. I halved the recipe and it made about 6 large tacos.<div><br /></div><div><span class="Apple-style-span" style="text-decoration: underline;">Ingredients</span>:</div><div>3 Tbsp. olive oil</div><div>1 <span style="mso-spacerun:yes"> </span>small onion , roughly chopped</div><div>3 cloves garlic, minced</div><div>2 dried chipotle chilis, seeded and chopped </div><div> (or 50g Discovery brand Chipotle Paste)</div><div>3 tomatoes , roughly chopped</div><div>2.5 lbs (1500g) raw prawns/shrimp, peeled and deveined</div><div> (<i>fresh prawns tasted way better than frozen, thawed prawns</i>)</div><div>1/4 cup (60ml) lime juice to taste</div><div>Fresh cilantro (coriander) </div><div>Shredded cabbage</div><div>Corn tortillas<br /><div> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><span class="Apple-style-span" style="text-decoration: underline;">Directions</span>:</p><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoal3s8pqbVwOwzdh2s3cf94TsVT2rrLbaD157K28qZJh6qCjacHAwuv7q71z0Fz2rOGOEK407BUHbiDbb2kHJVt_25y9FtKG8xRR6B-Vz7Y284N33Twocw4ZXLASbtn2zIXXeKei3Lw/s320/IMG_4534.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428098043804856354" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 214px; " /></span><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">1.<span style="mso-spacerun:yes"> </span>Place a large sauté pan over medium-high heat, and sweat onions in 1 tablespoon of oil for 3 to 4 minutes or until translucent. Add garlic and chipotle peppers (or paste), and continue to sauté for 2 minutes. Add tomatoes, season lightly with salt, cook for 1 minute and remove from heat.</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><br /></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><br /></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><br /></p><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgar-QBaKTj7ZKa0jowwPE-f4xe9EOTreZcLliArhxgOB7M3HmEmbRDXOZ-LegNhvJOkZnSKnButBMDt_HfxHTGIXZeplW1aGsOt8NaN-6KVHfa8JJndrxz2vfDW-CvWjkhCwwlH92X6A/s320/IMG_4537.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428098046794256194" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 214px; " /></span><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">2.<span style="mso-spacerun:yes"> </span>Blend mixture well in small batches until smooth, adding a little water if needed, and reserve. In a large heavy-bottom pot, heat remaining oil over high heat. Add shrimp, season with salt and pepper and sauté for 2 minutes stirring occasionally, allowing the shrimp to lightly color. Remove shrimp from the pan to a plate and add the tomato mixture to the remaining oil in the pan, being careful, as it will splatter slightly.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><br /></p><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9WwnPVIKEeQ70a-VyvjiZr0mQbuunXu6IJAb_kPzYbG7YrLrzqixNWC9Cb135AkcBhnV8cRnmEA55Or9lvXgTzclTATPhkZ-nrNWTE0avVVNc0MUOs9WcLkwWVZ2Zpuu_vFZbMafiA/s320/IMG_4538.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428098052054409234" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 214px; " /></span><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal">3.<span style="mso-spacerun:yes"> </span>Cook sauce for 2 minutes, stirring constantly, and add shrimp back to pot. Once shrimp are cooked through and coated with the sauce, remove from heat and season to taste with lime juice, salt and pepper. Finish with the chopped cilantro and serve with shredded cabbage on corn tortillas (<span class="Apple-style-span" style="text-decoration: underline;">Note</span>: <i>I tossed my cabbage in a <a href="http://intrepidchef.blogspot.com/2010/01/spicy-chile-lime-salad.html">homemade chili-lime-cilantro dressing</a> before serving, and that gave it a nice, fresh tang</i>). Add additional toppings as desired: salsa, sour cream, guacamole, etc.</p></div></div>Lolo13http://www.blogger.com/profile/15379120616057244051noreply@blogger.com0