tag:blogger.com,1999:blog-129465522024-03-07T16:28:26.885-07:00food for thoughtrecipes by Darcie Hossack, as published in eVentLife magazine and Kamloops this Weekdarciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.comBlogger326125tag:blogger.com,1999:blog-12946552.post-39705869286637241572010-04-10T13:55:00.001-06:002010-04-10T13:56:41.404-06:00This blog has a new home!Join me at http://nicefatgurdie.wordpress.com/ for Kelowna Daily Courier and Kamloops This Week recipes that appeared after March 2010.darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com2tag:blogger.com,1999:blog-12946552.post-92199021660144935892010-03-23T14:40:00.002-06:002010-03-23T14:41:17.668-06:00Czecholslovakian Baked Doughnuts<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">(recipe courtesy of Christine Deschatelets)</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 medium white potatoes, peeled and quartered</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 cup milk</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 cup warm water from cooking the potatoes</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 large eggs, beaten</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3/4 cup lard or shortening</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/2 cup sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 tsp salt</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">4 1/2 cups all-purpose flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 1/4 tsp active dry yeast</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Topping</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/2 cup sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 tsp ground cinnamon</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3 tbs cup melted butter</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Cook potatoes in boiling water until tender. Pass through a potato ricer and set aside 1 cup to cool.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Place potatoes, milk, water, eggs, lard, sugar and salt in the pan of a bread maker. Cover with flour and place yeast on top. Set machine to “Dough” function.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">When dough is ready, turn out onto a lightly floured surface, kneading in a little more flour, if necessary, to form a workable dough. Roll to 1/2-inch thick and cut using a 2 1/2-inch doughnut cutter. Place on greased baking sheets. Cover with lint-free kitchen towels and let rise until almost doubled (about an hour in a warm place). Bake at 350F for 15-20 minutes, until lightly golden. Brush warm doughnuts lightly with butter and dip in cinnamon sugar.</span></div><div><span class="Apple-style-span" style="font-family:Arial, serif;font-size:100%;"><span class="Apple-style-span" style="font-size: 12px;"><br /></span></span></div></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com1tag:blogger.com,1999:blog-12946552.post-68867134174894395612010-03-23T14:40:00.001-06:002010-03-23T14:40:49.989-06:00Root Vegetable Pave<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3 medium carrots, peeled and finely sliced</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">2 medium parsnips, peeled and finely sliced</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">2 celery roots, peeled and finely sliced</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 fennel bulb, trimmed and finely sliced</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 turnip, peeled and finely sliced</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3 shallots, peeled and finely sliced</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 bunch parsley, finely chopped (leaves only)</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">7 tbs flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 3/4 cups cream</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/2 cup or more finely grated parmesan</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">kosher salt/fresh ground pepper</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Line a 10-inch springform pan with parchment paper (nothing fancy, just stuff in a large piece to contain the liquids).</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">In a very large bowl toss together all the vegetables and parsley. Sprinkle with flour, along with about half a dozen five-fingered-pinches of salt, ten turns of the pepper mill, and toss to coat. Add 1 cup of the cream and toss again.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Cover bottom of springform with a generous layer of the veg. Sprinkle with a bit of salt and pepper, drizzle with cream, then add a sprinkling of parmesan. Continue layering to the top, pressing down. Finish with 1/3 of the parmesan.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Bake at 350F for 70 to 90 minutes, until vegetables in the centre are soft to the tip of a knife. Cool completely and refrigerate overnight to set.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">To serve, remove ring from pan and peel away parchment. Slice into wedges and place on a baking sheet. Reheat just as many as you need (restaurant tip) in a 350 oven, until warmed through.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Note: If you prefer a more rustic, loose dish, just bake in glass baking dishes and let cool for 15 minutes before serving.</span></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-67176828784471653062010-03-23T14:39:00.000-06:002010-03-23T14:40:13.614-06:00Banana Oatmeal Muffins<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 1/2 cups all purpose flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 cup rolled oats</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/2 cup light brown sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 tsp ground cinnamon</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 tsp baking powder</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 tsp baking soda</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/2 tsp kosher salt</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 large eggs</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 cup vegetable or canola oil</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 cup milk</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 tsp pure vanilla extract</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3 large mashed bananas</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3/4 cup milk chocolate chips, chopped pecans or walnuts (optional)</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">In a large bowl, whisk together flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">In a separate bowl, whisk together eggs, oil and milk and vanilla. Add mashed bananas and stir to combine. Add to flour and oat mixture and mix with a fork until just combined. Fold in chocolate or nuts, if using.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Line or grease 12 regular muffin cups and fill 3/4 full. Bake at 400F for 18-20 minutes, or until a tester inserted into the centre of the muffins comes out clean.</span></div><div><span class="Apple-style-span" style="font-family:Arial, serif;font-size:100%;"><span class="Apple-style-span" style="font-size: 12px;"><br /></span></span></div></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-5470256807806465532010-03-23T14:38:00.000-06:002010-03-23T14:39:31.730-06:00Swedish Meatballs<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3 oz (2 slices) fresh white bread</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 cup milk</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3 tbs clarified butter</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/2 small onion, finely chopped</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">pinch, plus tsp kosher salt</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3/4 lb lean ground beef</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3/4 lb lean ground pork or veal</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 large egg yolks</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">about 12 turns of a pepper mill</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 tsp ground nutmeg</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 tsp ground allspice</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 cup flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3 cups beef stock</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 cup whipping cream</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">canola oil for cooking meatballs</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Tear bread into small pieces, place into a small bowl and drizzle with milk. Set aside.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Into a large frying pan over medium low heat, add butter. When hot, add onions together with a pinch of salt. Sweat until soft, then remove from heat and set aside.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">In the bowl of a stand mixer, add bread mixture, ground meats, egg yolks, seasonings and onions. Turn to medium speed and beat for 2 minutes.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Form mixture into 25-30 1-oz meatballs, placing them on a baking sheet.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">In batches, fry meatballs over medium-low heat. Cook until golden on all sides. Remove, using a slotted spoon, to a casserole dish and place in a 350F oven to finish cooking (to an internal temperature of 160F).</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Meanwhile, reduce heat under pan, melt remaining butter and add flour. Whisk until light brown, about 1 or 2 minutes. Gradually add beef stock, whisking until sauce begins to thicken. Add cream, whisking until sauce reaches the consistency of gravy. Adjust seasoning. Pour over meatballs and serve with egg noodles and sour cream.</span></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-56113926371954259172010-02-06T00:47:00.002-07:002010-02-06T00:48:12.232-07:00Sweetheart French Toast<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><b>(makes about 12 3-inch hearts)</b></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 can (370 ml) evaporated milk</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3 large eggs</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 tbs brown sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 tsp ground cinnamon</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/4 tsp ground nutmeg</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">pinch kosher salt</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">6 slices sourdough bread</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">In a medium bowl, whisk together evaporated milk, eggs, sugar, cinnamon, nutmeg and salt. Slice bread into triangles, or cut into heart shapes using a cookie cutter, and dip into egg mixture.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Heat a griddle over medium heat and add a pat of butter. Brown toast on both sides and serve with butter and your favourite syrup.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Notes: Using evaporated milk, which is thicker than milk by a factor of about four, coats the bread beautifully instead of sogging into it like a sponge. Bread choice is also important. A sturdy sourdough loaf or challah will hold up when wet. Sandwich slices will always disappoint.</span></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-60928897984305577502010-02-06T00:47:00.001-07:002010-02-06T00:47:40.190-07:00Oatmeal Pancakes with Bananas and Raisins<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 cup quick oats</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 cup flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3 tbs brown sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 1/2 tsp baking powder</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/2 tsp baking soda</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/2 tsp cinnamon</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/4 tsp kosher salt</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">2/3 cup plain yogurt</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 cup milk</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">2 large eggs</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/2 tsp vanilla</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/2 cup raisins</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">2 bananas, mashed</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">2 tbs butter, melted</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">In a medium bowl, whisk together first 7 ingredients. In a separate bowl, whisk together yogurt, milk, eggs and vanilla. Combine wet mixture with dry until just blended. Fold in bananas, raisins and melted butter.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Brush a griddle, set over medium-low heat, with vegetable oil or melted butter. Pour about 1/3 cup of batter onto griddle for each pancake. Cook until bubbles form on top and bottoms are golden. Turn over and cook until golden, about 2 minutes on each side.</span></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-86772174259111202202010-02-06T00:46:00.000-07:002010-02-06T00:47:01.152-07:00Apple Oat Bran Muffins<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">2 cups all purpose flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">1 1/3 cups oat bran</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">1 1/2 tsp baking powder</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">1/2 tsp baking soda</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">1 tsp cinnamon</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">1/2 tsp salt</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">2 large eggs</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">1/2 cup brown sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">1 1/3 cups buttermilk</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">6 tbs canola oil</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">1 Fuji (or other) apple</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">In a large bowl, whisk together flour, oat bran, baking powder, baking soda, cinnamon and salt.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">In a second large bowl, whisk together eggs brown sugar, milk and canola oil. Add to the dry mixture and bring together with a fork until just combined.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">Core and cut apple into 8ths, then thinly slice. Fold into batter. Divide batter into 12 prepared or lined regular muffin tins and bake at 350F for 20-22 minutes, until a tester inserted into the centre of the muffins comes out clean.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; color: rgb(51, 50, 51); "><span style="letter-spacing: 0px; ">Allow to cool for a few minutes, then remove from pans onto a wire cooling rack to cool completely.</span></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-89909398906418238812010-02-06T00:45:00.002-07:002010-02-06T00:46:28.253-07:00Bubble and Squeak (serves 4)<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "><b><br /></b>2 cups peeled and diced rutabaga<br />2 cups peeled and carrots, peeled and diced<br />12 medium potatoes, peeled and diced<br />3 1/2oz butter<br />1 bunch kale (or 14 oz Brussels sprouts or Savoy cabbage) finely sliced</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "><br />Bring a large pot of boiling, salted water to a boil and cook the rutabaga for about 10 minutes. Add the carrot and continue to cook until tender, then drain. Meanwhile, in a separate pot, cook potatoes. Drain and allow the vegetables to steam off some of their moisture.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Mash or run cooked veg through a food mill (the latter is preferable if you have one).</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">In a non-stick pan, melt the butter over medium heat. Add the kale and cook about 3 minutes. Add the mashed veg. Fry, patting together. Season to taste with salt and pepper. Continue cooking, stirring every minute, until hot throughout and beginning to take on a golden crust.</span></p></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-901286697832927122010-02-06T00:45:00.001-07:002010-02-06T00:45:52.761-07:00Parsnip and Fennel Veloute<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">about 3 liters homemade or organic chicken stock</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 1/2 large yellow onions, chopped</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 large leek, white and light green parts only, sliced</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">4 large parsnips, chopped (discard tough core)</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 fennel bulb, trimmed, quartered and chopped</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/2 cup butter</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3/4 cup flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">kosher salt/fresh ground pepper</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Note: Keep chicken stock hot on the stove in a separate pot.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Add parsnips and fennel to a medium pot and add stock to cover. Bring to a simmer and cook until vegetables are just barely tender to the tip of a knife (par cooked).</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">In a large, heavy-bottomed, pot over medium heat, melt butter. Add onions and leeks and cook, stirring with a wooden spoon, until tender. Add flour and stir to thoroughly coat onions and leeks and cook the flour. Add a couple ladles of stock, stirring, until it’s a thick, bubbly paste. Add the parsnips, leeks and the stock they cooked in, stirring as it comes back up to a simmer. Keep adding ladles of hot stock until you reach a “creamed soup consistency” (no kidding, that’s what he said).</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Allow soup to simmer, stirring occasionally, until veg is very soft. Puree, using a hand blender, and return to heat. Add stock, if needed, and season with salt and pepper.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; ">Pictured with a toasted, smoked gruyere "cracker" and apple garnish.</div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-77838889099068779552009-12-26T14:55:00.001-07:002009-12-26T14:55:40.441-07:00Baked Brie with Blueberry Shallot Relish<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 large shallot, finely sliced</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 tbs olive oil</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 cup frozen blueberries</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/2 cup red wine</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/3 cup red wine vinegar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 cup sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">In a small pot, heat olive oil over medium heat. Add shallot and “sweat” until softened. Add berries, wine, vinegar and sugar. Bring to a simmer.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Strain out berries and onions, reserving the liquid. Return liquid to pot and reduce down to a syrupy consistency (about 10 minutes). Add berries and onions back into liquid. Cool and refrigerate until ready to use.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">For the baked brie:</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Place a whole 125g wheel of brie in a brie baker or on a parchment paper-lined baking sheet. Place into a 350F oven for about 30 minutes, until cheese is gently warmed and softened. Serve with a pot of the blueberry relish and slices of baguette.</span></div><div><span class="Apple-style-span" style="font-family:Arial, serif;font-size:100%;"><span class="Apple-style-span" style="font-size: 12px;"><br /></span></span></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com2tag:blogger.com,1999:blog-12946552.post-77988660175711023992009-12-26T14:54:00.000-07:002009-12-26T14:55:05.319-07:00Warm 3-Cheese Spinach Artichoke Dip<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 tsp butter</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3 cloves garlic, pressed</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">2 1/2 cups fresh baby spinach, torn</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 cup ricotta cheese</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 package cream cheese</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 cup shredded provolone</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">2 cups chopped, marinated artichoke hearts, drained and coarsely chopped</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/2 cup marinated roasted red pepper, drained and coarsely chopped</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">kosher salt/fresh ground pepper</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">In a skilled over medium heat, melt butter and saute garlic until soft. Add spinach and continue to cook, stirring, until wilted. Remove from heat and stir in ricotta and cream cheese. Add artichokes and roasted pepper. Season.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Transfer mixture to a creme caramel or lasagna boats. Place in the oven under the broiler and heat until cheese is bubbly and golden. Serve warm with crackers and sliced baguette.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size: 12px;"><br /></span></span></div></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-9027131890630031442009-12-26T14:53:00.001-07:002009-12-26T14:54:36.769-07:00Globe Bruschetta by Ross Derrick, Chef, Globe Cafe and Tapas Bar, Big White/Sunpeaks<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "><b></b></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "><b>Tomato tapenade</b></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "> 2 tbs sun-dried tomato oil</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 cup sun-dried tomatoes</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 calamata olives, pitted, and chopped finely.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 tbs balsamic vinegar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">salt and pepper</span></div><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "> </span></p><ol style="list-style-type: decimal; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Chop the tomatoes finely.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "> Add olives, vinegar, garlic, and salt and pepper.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Adjust seasoning to taste.</span></li></ol><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "> </span></p><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "><b>Basil Puree</b></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 pound fresh basil, chopped</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">125 ml olive oil</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">salt and pepper</span></div><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "> </span></p><ol style="list-style-type: decimal; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">In a food processor, puree basil and slowly add olive oil.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Season.</span></li></ol><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "> </span></p><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 loaf of soft ciabatta bread sliced 1/2 inch thick. </span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Toast bread on a panini press or in oven.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Brush on basil puree, top with a healthy tablespoon of tomato tapenade. </span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Drizzle with balsamic reduction. Top with slices of shaved parmesan. </span></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-66775890160016644282009-12-26T14:52:00.004-07:002009-12-26T14:53:16.722-07:00Simply Cranberry Sauce<div><span class="Apple-style-span" style="font-family:Helvetica, serif;font-size:100%;"><span class="Apple-style-span" style="font-size: 12px;"><b><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:130%;"><span class="Apple-style-span" style="font-size: 16px; font-weight: normal;"><br /></span></span></b></span></span></div><div><span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3 cups (12 oz bag) fresh cranberries</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3/4 cup sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3/4 cup water</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">fresh lemon peel</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Using a vegetable peeler, peel a two inch length of lemon zest (yellow part only, no pith). Slice thinly.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Bring water, sugar and lemon peel to a boil. Add cranberries, reduce heat to low, and continue cooking about 10 minutes. Makes about 2 1/2 cups. Serve at room temperature.</span></div></span></div>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-87699853452422592732009-12-26T14:52:00.003-07:002009-12-26T14:52:55.613-07:00Chewy Gingerbread Cookies by Julie<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3/4 cup butter</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/2 cup granulated sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/2 cup packed brown sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 large egg</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/3 cup molasses</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">2 1/3 cups flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">2 tsp baking soda</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 tsp ground ginger</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 tsp ground cinnamon</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/2 tsp ground cloves</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">(granulated sugar for rolling)</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">In the bowl of an electric mixer, cream together butter and sugars. Add eggs and molasses. In a medium bowl, whisk together dry ingredients. Add to butter mixture and beat until combined, scraping down sides at least once.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Shape into 24 equal balls. Roll dough balls in granulated sugar. Place on two baking sheets and bake at 350F for about 12 minutes, until cookies are crackled.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Remove from oven and let cool for five minutes before transferring to a rack to cool completely. Store in an airtight container for up to a few days, with a brown sugar keeper, if necessary. If refrigerated or frozen, allow cookies to return to room temperature before serving.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Note: Don’t flatten cookies before baking.</span></div></div><div><br /></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-14748616119528325342009-12-26T14:52:00.001-07:002009-12-26T14:52:28.052-07:00Cream Cheese-Glazed Mini Pumpkin Bundts<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3/4 cup butter, softened</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 1/2 cups brown sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">2 cups pumpkin puree</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">4 large eggs</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">2/3 cup milk</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3 1/3 cups flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">2 tsp baking soda</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 tsp cinnamon</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 tsp nutmeg</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/4 tsp ginger</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar. Add pumpkin puree, eggs and milk.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">In a separate bowl, whisk together flour, baking soda and spices. Add to pumpkin mixture and beat until just combined. Do not overmix.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Divide batter into 8 mini bundt moulds (about 3/4 cup batter per mould, depending on size). Bake at 350F for 28 minutes, until a tester comes out clean.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Cool completely before glazing.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><b>Cream Cheese Glaze</b></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">4 oz cream cheese, softened</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/4 cup butter, softened</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3/4 cup icing sugar, sifted</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/2 tsp vanilla</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">5-6 tbs milk</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">With an electric mixer, beat together cream cheese and butter until very smooth. Add vanilla and icing sugar; beat until well combined. Beat in milk, 1 tbs at a time, until the consistency will allow glaze to flow from a spoon in a continuous ribbon.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Drizzle generously over cakes that have been set on a rack over a a baking sheet.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size: 12px;"><br /></span></span></div></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-70077632320947493182009-12-26T14:51:00.003-07:002009-12-26T14:51:58.857-07:00Berry Scones (makes 16)<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">4 cups flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/2 cup sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 tbs baking powder</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/2 cup cold butter</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 1/2 cups milk</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 large eggs</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 1/2 tsp vanilla</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 1/2 cups dried berries</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Whisk together flour, sugar and baking powder. Cut in butter. Whisk together milk, eggs and vanilla. Make a well in the centre of flour mixture and add milk mixture. Bring together with a fork until combined. Do not overmix. Add dried berries.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Drop by heaping spoonfuls onto Silpat-lined baking sheets. Sprinkle with sugar. Bake at 325F for 30 minutes, until lightly golden around the edges.</span></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-27361913340009942012009-12-26T14:51:00.001-07:002009-12-26T14:51:29.697-07:00Cottage Cheese Patties (makes 12-14)<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3/4 cup 1% cottage cheese</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1/2 cup (1 1/2 oz) grated aged cheddar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 medium onion, finely chopped</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">2 cups fresh bread crumbs</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">3/4 cup cooked white or brown rice</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">4 large eggs, beaten</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">1 tsp kosher salt</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">about 12 turns of the pepper mill</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Tear up about 3 slices of bread or two buns and add into the bowl of a food processor. Pulse until you have coarse crumbs.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">In a medium bowl, combine first 5 ingredients. Add eggs and seasoning.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Heat a large, non-stick, pan over medium heat and add a little oil. Drop mixture, about 3 tbs at a time, into pan. Cook about 2 minutes on each side, until golden, turning gently.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; ">Note: This recipe, which harkens back to my vegetarian days, is served just as well by the addition of cooked rice as it is cooked, riced or finely diced, potatoes. Serve the patties in sandwiches, as a main course with side dishes, or use them like latkes, topped with sour cream and chives or salmon roe.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size: 12px;"><br /></span></span></div></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-68960658955072056542009-12-26T14:50:00.002-07:002009-12-26T14:51:00.063-07:00Chocolate Sticky Toffee Pudding<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 cups all purpose flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/3 cup Dutch-processed cocoa powder</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 tsp baking powder</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/2 tsp ground cinnamon</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 tsp ground allspice</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/2 cup Pepsi</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 cups fresh, pitted, Medjool dates</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 1/2 tsp baking soda</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/2 cup butter</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 cup plus 2 tbs packed brown sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3 large eggs</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/3 cup plus 1 tbs whole milk</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 tbs kahlua</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 cup chopped semisweet chocolate</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "><b>for the soaking liquid/sauce:</b></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 1/4 cups butter</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 2/3 cups whipping cream</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 2/3 cups packed brown sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 tbs kahlua</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Preheat oven to 350F and butter 15 4-oz ramekins or line 24 muffin cups with silicone liners. Place ramekins on a baking sheet. Into a large bowl, sift together flour, cocoa powder, baking powder and spices. Set aside.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Bring the Pepsi, plus 1/3 cup water, to a boil in a medium pot over medium-high heat. Add dates, reduce heat to low, and simmer for about 7 minutes, until tender. Add 1 tbs water to the baking soda and stir into the dates (mixture will foam and darken). Remove from heat and set aside to cool.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar on medium speed until light and fluffy. Reduce to low and add eggs, incorporating one completely before adding the next. Add dry ingredients and beat until smooth. Add milk, kahlua and chopped chocolate, mixing until just combined.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Remove dates from liquid (reserving liquid) and chop. Return to liquid and let sit a few minutes before stirring into batter. Spoon batter into ramekins, filling 3/4 full. Bake for 30 minutes, or until a wooden skewer comes out clean. Let cool.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "><b>For the sauce:</b></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">In a medium pot over medium heat, combine butter, cream and brown sugar. Boil for 1 minute, then add kahlua. Set aside.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">To assemble the puddings, when puddings are cooled and still in their ramekins, slice off and discard tops. Using a wooden skewer, poke full of holes. Spoon about 3 tbs of hot toffee sauce over each pudding, pressing gently to help them absorb the liquid. Reserve remaining sauce for serving. Let puddings sit for one hour or overnight.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">To serve, gently warm puddings in a 350F oven for about 5 minutes. Release around edges with a knife and turn out onto serving plate. Reheat the sauce and drizzle over pudding. Serve with whipped cream or vanilla bean ice cream.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "><b>Note: </b>To store, tightly wrap unsoaked puddings, and freeze for up to 2 weeks.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:100%;"><span class="Apple-style-span" style="font-size: 12px;"><br /></span></span></div></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-91779090674250024732009-12-26T14:50:00.001-07:002009-12-26T14:50:27.631-07:00French Epis<div><br /></div><div><span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 1/2 tsp active dry yeast</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">13 fl oz warm water</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">about 3 3/4 cups bread flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 tsp kosher salt</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Dissolve yeast in water. In a large mixing bowl whisk together flour and salt. Add yeast mixture. Using the end of a wooden spoon, bring ingredients together. When dough begins to form, turn out onto an unfloured surface. Knead until dough is elastic.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Form into a ball, place in a large bowl, cover with plastic wrap, and let rise until doubled. Do not punch down. Scrape dough onto a floured countertop. Cut in half and flatten gently with the heel of your hand into an elongated oval. Fold one side (lengthwise) into the centre and seal with your thumb. Repeat with the other side. Fold in half and seal along the seam. Roll a bit to shape lengthen and move to a towel-lined baking tray. With a pair of scissors held at a 45-degree angle to the dough, start at one end and snip deep Vees 3/4 into the dough. Push point to either side, alternating. Cover and let rise until doubled.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Preheat oven and baking stone to 450F.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Transfer, one at a time, to a floured baking peel or wooden cutting board. Working quickly, slide epi from cutting board to hot baking stone. Repeat. Generously mist inside of oven with water (about 12 sprays). Bake for 20-25 minutes, until golden brown.</span></div></span></div>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-7114036290154258662009-12-26T14:49:00.001-07:002009-12-26T14:49:45.710-07:00Potato Leek Soup (parentheses mine)<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">recipe courtesy of Christa Breuggermann</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">500 grams potatoes, peeled (I used Yukon Gold)</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">250 grams pound leek, white and light green parts, only</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 stalk celery</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 medium carrot</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 liter chicken stock</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">100 ml cream or whole milk</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">100 g butter (half that works very well)</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 tsp dried lovage leaves (or celery seed)</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 tsp dried marjoram leaves</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">salt/pepper (at least 1 1/2 tsp kosher salt)</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Dice potatoes into medium cubes. Roughly chop carrots, celery and leeks. Heat butter in a pan over medium heat. Add leeks and sauté until soft. In a large pot, add potatoes, sautéed leeks, celery, carrot and chicken stock. Bring to a boil, then reduce heat and simmer until vegetables are very soft.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Remove from heat and puree using a hand blender. Return to heat and add seasonings, adjusting to your preference. Just before finishing, add cream or milk.</span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:Arial;"><br /></span></div></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-12829612847843288782009-12-26T14:48:00.000-07:002009-12-26T14:49:05.540-07:00Gazpacho<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 1/2 lbs vine ripened tomatoes, </span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">7 shallots, peeled</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 cloves garlic, peeled</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 red bell pepper, seeded</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 cucumber, peeled and seeded</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/2 red onion, peeled</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">4 tbs extra-virgin olive oil</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 tbs, or to taste, red wine vinegar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/2-1cup cold water</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">kosher salt/fresh ground pepper</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Chop produce into 1-inch chunks. Place in processor and blend to a coarse puree. Drizzle in olive oil and water, adding enough water to obtain a pourable consistency. Adjust seasoning, adding salt/pepper. Chill in a non-metal container overnight to let flavours develop. Serve chilled.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "><b>Chef’s Note:</b> Unless tomatoes are fresh off the<span class="Apple-tab-span" style="white-space: pre; "> </span>vine and bursting with fall flavour, this recipe will fall flat. Visit your favourite grower for the last of the best of this year’s crop.</span></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com1tag:blogger.com,1999:blog-12946552.post-66491711111503039382009-12-26T14:47:00.003-07:002009-12-26T14:48:22.716-07:00Autumn Apple and Pear Crisp<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 1/2 pounds gala apples, peeled</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 1/2 pounds bartlett pears</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/3 cup brown sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 tbs all purpose flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 1/2 tsp ground cinnamon</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 cups rolled oats</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3/4 cup all purpose flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 1/4 cups light brown sugar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 tsp kosher salt</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3/4 cup cold butter</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 cup slivered almonds</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Core apples and pears and slice into about 10 wedges each for the apples, and 6 wedges each for the pears. In a large bowl, toss apples and pears together with the brown sugar, flour and cinnamon. Transfer to a shallow, 3 liter baking dish.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">In a large bowl, whisk together the rolled oats, flour, brown sugar and kosher salt. Cut butter into small pieces and incorporate into the dry mixture with a pastry blender until coarse, pea-sized, crumbs form. Mix in the almonds.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Squeeze the topping into marble-sized balls and sprinkle on the fruit. Bake in a 350F oven for 45-55 minutes, until the apples are tender to the tip of a knife and the juices are hot and bubbling.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:100%;"><span class="Apple-style-span" style="font-size: 12px;"><br /></span></span></div></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-37815833892031734972009-12-26T14:47:00.002-07:002009-12-26T14:47:51.311-07:00Vegan Banana Bread<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">adapted from "babycakes: vegan, gluten-free, and (mostly) sugar-free recipes from New York's most talked-about bakery" by Erin McKenna.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 cups gluten-free (“celiac”) all-purpose baking flour</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 teaspoons baking powder</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 teaspoons baking soda</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 teaspoon xanthan gum</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 teaspoon salt</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 teaspoon ground cinnamon</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/2 cup coconut oil, plus more for the pan</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2/3 cup agave nectar</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/3 cup rice milk</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 teaspoon pure vanilla extract</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3 medium bananas, peeled and mashed</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">In a medium bowl, whisk together flour, baking powder, baking soda, xanthan gum, salt and cinnamon. In a separate bowl, whisk together oil, agave nectar, rice milk, and vanilla. Beat into the dry ingredients until the batter is smooth. Using a rubber spatula, fold in the bananas until they are evenly distributed throughout the batter.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Scrape the batter into an oiled 7x4x3-inch loaf pan. Bake for 60 minutes, or until a cake tester or bamboo skewer inserted in the center comes out clean. </span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Let loaf cool in pan for 20 minutes, then gently run a knife around the edge and turn out onto a cooling rack. Serve warm or cool completely before storing.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "><b></b></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "><b>Where to find it:</b> All of the alternative ingredients are available at Nature’s Fare.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:100%;"><span class="Apple-style-span" style="font-size: 12px;"><br /></span></span></div></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0tag:blogger.com,1999:blog-12946552.post-61682057885461969572009-12-26T14:46:00.002-07:002009-12-26T14:47:06.079-07:00Wild Sockeye Salmon Tartare with Spicy Guacamole<span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><b><br /></b></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Recipe by: Yan Thereian</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">When preparing the salmon tartare, cut the fillet into the smallest pieces possible without turning the fish to mush, and let it stand in its marinade for no longer than 10 minutes before serving, or the acid in the lemon juice will “cook” the fish.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "><i>Spicy guacamole</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 lemons</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3 ripe Haas avocados</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 sweet red pepper, seeded and finely diced</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 jalapeño, seeded and minced</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 Tbsp finely chopped cilantro</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Salt and freshly ground black pepper</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; "><i>Salmon tartare</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1/4 cup fresh lemon juice</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 egg yolk</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 Tbsp drained, minced capers</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 Tbsp minced red onion or shallot</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">2 Tbsp finely chopped fresh dillweed</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 Tbsp smooth Dijon mustard</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">1 Tbsp liquid honey</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">3/4 lb wild boneless, skinless sockeye salmon fillet</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Salt and freshly ground black pepper</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 18px; text-indent: -18px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Finely chopped cilantro for garnish</span></p><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 9.4px; text-indent: -9.4px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Spicy guacamole: Squeeze juice from lemons into a medium bowl. Peel, pit, then finely chop avocados, immediately adding pieces to lemon juice. Toss to coat. Add red pepper, jalapeño, cilantro, and salt and pepper to taste. Stir gently. Let stand at room temperature for at least 30 minutes for flavours to blend (a couple hours will make it taste even richer).</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 9.4px; text-indent: -9.4px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 9.4px; text-indent: -9.4px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Salmon tartare: In a small bowl, stir together lemon juice, egg yolk, capers, red onion, dillweed, mustard, and honey until well combined. Set aside. With a sharp knife, cut salmon into 1/4-inch strips, then dice strips crosswise. Add salmon to lemon juice mixture. Stir gently. Season with salt and pepper to taste. Refrigerate for 5–10 minutes before serving (no longer or lemon juice will “cook” the fish).</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 9.4px; text-indent: -9.4px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">To serve, spoon a little guacamole on 1 plate, then top with a layer of taro chips. Spoon a little salmon tartare on top of chips, then repeat this layering twice to create a tower. Repeat with remaining ingredients and 3 more plates. Garnish with cilantro.</span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; min-height: 14px; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Arial; "><span style="letter-spacing: 0px; ">Notes: For the complete recipe, which includes Taro Chips, see Island Lake Lodge: The Cookbook, by Keith Liggett.</span></div><div><span class="Apple-style-span" style="font-family:Arial, serif;font-size:100%;"><span class="Apple-style-span" style="font-size: 12px;"><br /></span></span></div></span>darciehttp://www.blogger.com/profile/12198945894882007857noreply@blogger.com0