tag:blogger.com,1999:blog-83580015183389297862024-03-19T13:09:56.808-07:00Of Soup and LoveAnnhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-8358001518338929786.post-77015040852055145632010-09-15T11:16:00.000-07:002010-11-03T20:53:27.342-07:00Summer Stone Fruit Cake with Honeyed Yogurt<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlgn5HXi7pM2o8THuU1p46KpvzEwu6fepeAZBoaKLJJ7r5jCZv_l-JJIo4HMjtQARb99B-1F-q0zbt1LMFZIzApTbPSv6rNC52q0OD41mii-_CbMNOeiX7HoeUgU48rvVrcfwMr8iYB8G/s1600/IMG_3658.JPG"><img id="BLOGGER_PHOTO_ID_5517206116909281666" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlgn5HXi7pM2o8THuU1p46KpvzEwu6fepeAZBoaKLJJ7r5jCZv_l-JJIo4HMjtQARb99B-1F-q0zbt1LMFZIzApTbPSv6rNC52q0OD41mii-_CbMNOeiX7HoeUgU48rvVrcfwMr8iYB8G/s800/IMG_3658.JPG" border="0" /></a><span style="font-size:130%;"><em>This cake is simple and rustic, just perfect for summer's gift of fresh-from-the-tree peaches, plums and apricots. Serve for dessert or as a breakfast treat.<br /></em><strong></strong></span></div><div align="center"><span style="font-size:130%;"><strong>Summer Stone Fruit Cake</strong></span></div><div align="center"><span style="font-size:130%;">adapted just slightly from food52</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">The Ingredients:</span></div><div align="center"><span style="font-size:130%;">3 ripe peaches or plums, or 6 apricots<br />3/4 teaspoons freshly ground cinnamon<br />1 cup sugar<br />6 tablespoons softened unsalted butter<br />1 large egg<br />1/2 cup buttermilk<br />1/2 teaspoon vanilla extract<br />1/4 teaspoon almond extract<br />1 cup all-purpose flour<br />1/2 cup almond flour (or finely ground almonds)<br />1 teaspoon baking powder<br />1/4 teaspoon baking soda<br />Turbinado Sugar<br /></span></div><div align="center"><span style="font-size:130%;">The How-to:</span></div><div align="center"><span style="font-size:130%;">Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan.<br />Cut the peaches, plums or apricots into bite sized pieces. Toss with cinnamon and 2 tablespoons sugar. Set aside.<br />Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk and extracts, and stir to combine.<br />Combine the flours, baking powder, baking soda and salt. Add this flour mixture to the butter mixture, mix until smooth (some lumps may remain). Pour into the prepared pan.<br />Press the peaches into the top of the cake. They can be nicely arranged, but I like to cram as many peaches as possible into the cake. Sprinkle turbinado sugar over the top.<br />Bake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean. Serve with honeyed yogurt or fresh cream.</span><br /></div><div align="center"><span style="font-size:130%;"><strong></strong></span></div><div align="center"><span style="font-size:130%;"><strong>Honeyed Yogurt</strong></span></div><div align="center"><span style="font-size:130%;">1 cup Plain Yogurt</span></div><div align="center"><span style="font-size:130%;">1/2 cup honey</span></div><div align="center"><span style="font-size:130%;"></span></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0tag:blogger.com,1999:blog-8358001518338929786.post-73380263327314052622010-09-15T11:03:00.000-07:002010-09-15T11:12:43.987-07:00Cucumber Tomato Salad<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEILK5O8Yf01rZITS5DFBY_TscHAmz_byTglrh51U26PzFWVm89C1d0CFBAyJyzuAlVajr0XCJlomoNtOt3eCc0QVWGlpptGr7NPa_Y9duWIQtrKsJrGa34ApGLSE1379sn1JhBqvCPHKx/s1600/IMG_3668.JPG"><img id="BLOGGER_PHOTO_ID_5517202745126326786" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEILK5O8Yf01rZITS5DFBY_TscHAmz_byTglrh51U26PzFWVm89C1d0CFBAyJyzuAlVajr0XCJlomoNtOt3eCc0QVWGlpptGr7NPa_Y9duWIQtrKsJrGa34ApGLSE1379sn1JhBqvCPHKx/s800/IMG_3668.JPG" border="0" /></a><span style="font-size:130%;"><em> This may just be Mark's last supper request. Maybe it's a Russian thing, nostalgia for meals served in those warm, cramped apartments in the Urals, but if I serve this with crusty bread, sometimes broiled warm in the oven, sometimes not, it makes my man happier than anything.</em></span></div><div align="center"><em><span style="font-size:130%;"></span></em> </div><div align="center"><span style="font-size:130%;"><strong>Cucumber Tomato Salad</strong></span></div><div align="center"><strong><span style="font-size:130%;"></span></strong> </div><div align="center"><span style="font-size:130%;">The Ingredients:</span></div><div align="center"><span style="font-size:130%;">1 large cucumber, peeled and sliced on the diagonal</span></div><div align="center"><span style="font-size:130%;">3-4 vine-ripe Tomatoes or equal to the amount of cucumbers, sliced</span></div><div align="center"><span style="font-size:130%;">1 Shallot, sliced very thin</span></div><div align="center"><span style="font-size:130%;">1/2 cup Mayonnaise</span></div><div align="center"><span style="font-size:130%;">1-2 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tbl</span>. Vinegar</span></div><div align="center"><span style="font-size:130%;">1 tsp. dry Dill or 2 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tbl</span>. fresh Dill</span></div><div align="center"><span style="font-size:130%;">Salt and Pepper, to taste</span></div><div align="center"><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:130%;">The How-to:</span></div><div align="center"><span style="font-size:130%;">Combine all ingredients ans serve with bread. It's as simple as that.</span></div><div align="center"><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:130%;"></span> </div><div align="center"><em><br /><span style="font-size:130%;"></span></em></div><div align="center"></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0tag:blogger.com,1999:blog-8358001518338929786.post-6909015866891730212010-09-15T10:52:00.001-07:002010-09-15T11:03:50.055-07:00Fresh Blackberry Muffins with Lemon Glaze<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNvY_i-ecf5RLh5U6dkDYaohzJFb5lCR_ENEISLT0oIjTMQzX9vnzW9Q1Reb8xuL0fMQZ1H9ddm2Mxeo3xvkK36wS860-eUJPig5oxgns8qM8oiAzMmnkPwr4QaCLMbf6C4oToVCD3VHr/s1600/IMG_3675.JPG"><img id="BLOGGER_PHOTO_ID_5517200478081928754" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNvY_i-ecf5RLh5U6dkDYaohzJFb5lCR_ENEISLT0oIjTMQzX9vnzW9Q1Reb8xuL0fMQZ1H9ddm2Mxeo3xvkK36wS860-eUJPig5oxgns8qM8oiAzMmnkPwr4QaCLMbf6C4oToVCD3VHr/s800/IMG_3675.JPG" border="0" /></a><span style="font-size:130%;"><em>We picked juicy, sun-warmed blackberries until our hands were stained purple and then I made these. Awesome. I doubled it.<br /></em></span><br /><span style="font-size:130%;"><strong>Fresh Blackberry Muffins</strong></span><br /><span style="font-size:130%;">adapted from Williams-Sonoma</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">The Ingredients:<br />2 cups all-purpose flour<br />3/4 cup sugar<br />2 tsp. baking powder<br />1⁄2 tsp. baking soda<br />1⁄2 tsp. ground cinnamon<br />Grated zest of 1⁄2 lemon<br />1⁄4 tsp. salt<br />1 egg, beaten<br />5 Tbs. unsalted butter, melted<br />1 cup buttermilk<br />2 cups fresh blackberries<br /><br /></span><span style="font-size:130%;"></span><span style="font-size:130%;">The How-to:</span><br /><span style="font-size:130%;">Preheat an oven to 375°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray. In a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not over mix. Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool completely. Dip the tops into the glaze. Serve warm or at room temperature. </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;"><strong>Lemon Glaze</strong></span><br /><span style="font-size:130%;">The Ingredients:</span><br /><span style="font-size:130%;">2 1/2 cups Confectioner's Sugar</span><br /><span style="font-size:130%;">3/4 cup Heavy Cream, warmed in the microwave, but not boiling</span><br /><span style="font-size:130%;">juice of one lemon</span><br /><span style="font-size:130%;">The How-to:</span><br /><span style="font-size:130%;">Whisk all ingredients together until there are no lumps. Use while warm.</span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"></span><span style="font-size:130%;"></span></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0tag:blogger.com,1999:blog-8358001518338929786.post-37612019589438286482010-09-15T10:51:00.001-07:002010-09-15T13:28:28.857-07:00Perfect Meatballs with Asian BBQ Sauce<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAS-91U9nDprgVdZCw_6K_wiJvUbiuVN9p82JhQ784C3N3ReMEWG6iZVqEP7VefgiPF85uFEYt_SvfqaozWU6-fW7rPr9nONI2G6sBjX2bz2un9sXFrXaGEnX2lwsCBVX6BWelvZB1yLLV/s1600/IMG_3681.JPG"><img id="BLOGGER_PHOTO_ID_5517199525065684018" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAS-91U9nDprgVdZCw_6K_wiJvUbiuVN9p82JhQ784C3N3ReMEWG6iZVqEP7VefgiPF85uFEYt_SvfqaozWU6-fW7rPr9nONI2G6sBjX2bz2un9sXFrXaGEnX2lwsCBVX6BWelvZB1yLLV/s800/IMG_3681.JPG" border="0" /></a><span style="font-size:130%;"><em>I've tinkered with this meatball recipe a lot and tried a variety of binders--bread, oats, Italian breadcrumbs--and this is my very favorite. I like to make a double batch, and freeze half of the browned meatballs, without sauce, in the freezer to pull out for a quick spaghetti and meatball dinner, or meatball subs.</em><br /></span></div><div align="center"><span style="font-size:130%;"><strong>Perfect Meatballs<br /></strong></span></div><div align="center"><span style="font-size:130%;">The Ingredients:</span></div><div align="center"><span style="font-size:130%;">1-½ pounds Ground Beef<br />2 cups Panko Breadcrumbs<br />1 cup Milk</span></div><div align="center"><span style="font-size:130%;">1/2 onion, grated<br />1-2 Garlic Cloves, minced<br />a handful of Fresh Parsely, if I have it around, chopped finely<br />Plenty of salt and pepper<br /></div></span><div align="center"><span style="font-size:130%;">The How-to:</span></div><div align="center"><span style="font-size:130%;">Preheat oven to 350 degrees. In a large bowl, combine breadcrumbs and milk and let sit until absorbed. Add remaining ingredients. Roll into medium-sized balls and place on a cookie sheet.Brown meatballs in 1-2 Tbl. olive oil until just brown. Place into a baking dish.Combine all sauce ingredients in the same pan as you browned the meatballs in. Stir up any caramelized bits at the bottom and cook until warm. Pour over meatballs and bake at 350 degrees for 35-45 minutes. I like to serve them with brown rice and green beans.<br /></span></div><div align="center"><span style="font-size:130%;"><strong></strong></span> </div><div align="center"><span style="font-size:130%;"><strong>Asian BBQ Sauce</strong></span></div><div align="center"><span style="font-size:130%;">1 cup Ketchup</span></div><div align="center"><span style="font-size:130%;">2 Tablespoons Brown Sugar<br />1 Tbl. Honey</span></div><div align="center"><span style="font-size:130%;">3 Tablespoons Rice Vinegar</span></div><div align="center"><span style="font-size:130%;">2 Tablespoons Soy Sauce</span></div><div align="center"><span style="font-size:130%;">1/2 Onion, diced</span></div><div align="center"><span style="font-size:130%;">1 pinch Red Pepper Flakes, 2-3 if you feel like heat<br />1 1/2 tsp Cumin<br />1 tsp Ground Coriander<br />1-2 inch piece Fresh Ginger Root, peeled and grated</span></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0tag:blogger.com,1999:blog-8358001518338929786.post-75478663823210697132010-09-15T10:49:00.000-07:002010-09-15T11:14:49.643-07:00Sweet Corn Cornbread<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TDpJ_YDT2l8i_FeHNTzJWXEh_ypXzYW2pdHsjQUFW5q9oNs_M-unV7miHh2Q-jXLQ04OeURfrsTnx-y32s3NLocFnlgb8AXgKn7vZnNmWMwA9HinQNGiDuD4z44Pm4HRmwUe2DdUw1GJ/s1600/IMG_3663.JPG"><img id="BLOGGER_PHOTO_ID_5517199159741643586" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TDpJ_YDT2l8i_FeHNTzJWXEh_ypXzYW2pdHsjQUFW5q9oNs_M-unV7miHh2Q-jXLQ04OeURfrsTnx-y32s3NLocFnlgb8AXgKn7vZnNmWMwA9HinQNGiDuD4z44Pm4HRmwUe2DdUw1GJ/s800/IMG_3663.JPG" border="0" /></a><span style="font-size:130%;"><em>Everyone has to have a good cornbread recipe and this is mine. It's moist and has big corn taste. It's loosely adapted from Cook's Illustrated; I just added more corn and more sweetness.<br /></em></span></div><div align="center"><span style="font-size:130%;"><strong>Sweet Corn Cornbread</strong><br /></span></div><div align="center"><span style="font-size:130%;">The Ingredients:<br />1 1/2 cups All-purpose Flour<br />1 cup Yellow Cornmeal<br />2 tsp. Baking Powder<br />1/4 tsp. Baking Soda<br />3/4 tsp. Salt<br />1/3 cup Light Brown Sugar<br />1 cup Frozen Corn Kernels, thawed<br />1 cup Buttermilk<br />2 large Eggs<br />8 Tbl. Unsalted Butter, melted and slightly cooled<br /></span></div><div align="center"><span style="font-size:130%;">The How-to:<br />1. Heat oven to 400 degrees. Spray a 8-inch baking dish with non-stick spray. Melt butter in microwave; set aside to cool. Whisk together dry ingredients in a medium bowl until combined; set aside.<br />2. In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined, about 5 seconds more.<br />3. Make a well in center of dry ingredients; pour wet ingredients into well. Fold ingredients together gently until barely combined; add butter and continue folding until just moistened. Pour batter into prepared pan and smooth surface with spatula. Bake until golden, about 25-35 minutes.<br /></span></div><div align="center"><span style="font-size:130%;"><strong>Quick Honey Butter<br /></strong>Melt 8 Tbl. or one stick butter. Add 1/2 cup honey and whip like crazy until incorporated. Let cool until desired consistency.</span> </div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0tag:blogger.com,1999:blog-8358001518338929786.post-20583046299450596172010-09-09T12:09:00.001-07:002010-09-09T13:35:28.069-07:00Calcutta Grilled Chicken<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghaqE8zVbcTghwW9KekDYKeABh8fFuWaJF2ee9vGK4jEVK3mMrdeKVdwtN8dGnDOPv60JAPVtjREqVzEvwnVUVwu9RIZgeCbutjRSJC3L8vuTwA_PRf8sgPBkuZD401Za8WZsu6CUo9DQq/s1600/IMG_3651.JPG"><img id="BLOGGER_PHOTO_ID_5514993092508823314" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghaqE8zVbcTghwW9KekDYKeABh8fFuWaJF2ee9vGK4jEVK3mMrdeKVdwtN8dGnDOPv60JAPVtjREqVzEvwnVUVwu9RIZgeCbutjRSJC3L8vuTwA_PRf8sgPBkuZD401Za8WZsu6CUo9DQq/s800/IMG_3651.JPG" border="0" /></a><span style="font-size:130%;">This is one of my Mom's recipes, changed just a little bit. It's my favorite chicken marinade hands down. Maybe it's the butter?</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;"><strong>Calcutta Chicken</strong></span></div><div align="center"><span style="font-size:130%;">Ingredients:</span></div><div align="center"><span style="font-size:130%;">2-3 lbs boneless, skinless chicken breasts, cut into chunks</span></div><div align="center"><span style="font-size:130%;">1 stick butter, melted</span></div><div align="center"><span style="font-size:130%;">4 tsp. ground coriander</span></div><div align="center"><span style="font-size:130%;">1 medium onion, finely chopped</span></div><div align="center"><span style="font-size:130%;">2-3 garlic cloves, finely chopped</span></div><div align="center"><span style="font-size:130%;">4 Tbl. soy sauce</span></div><div align="center"><span style="font-size:130%;">zest and juice of one lemon</span></div><div align="center"><span style="font-size:130%;">1 Tbl. brown sugar</span></div><div align="center"><span style="font-size:130%;">salt and pepper to taste</span></div><br /><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">The How-to:</span></div><div align="center"><span style="font-size:130%;">Combine all ingredients in bowl or zip lock bag. Add chicken and mix thoroughly. Cover and marinate in fridge for 6-7 hours or overnight. Grill or broil.<br /></span></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0tag:blogger.com,1999:blog-8358001518338929786.post-36586609463391820062010-09-09T11:42:00.001-07:002010-09-09T12:03:39.747-07:00Tortellini Salad with Cranberries and Arugula<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNl785umb-Hv_kNZ58K26F_Cc3l43hsHPaeEKtEdELhFXoxzFYWdodHC4ZWlqX1mrMTEX9EwsLSafjpV8UTI-PaG1bJaows7GpDDAyoHXrc3n0OgsgTYu65PWljCN7J2T69ftDEXL63uSO/s1600/IMG_3593.JPG"><img id="BLOGGER_PHOTO_ID_5514986144034571074" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNl785umb-Hv_kNZ58K26F_Cc3l43hsHPaeEKtEdELhFXoxzFYWdodHC4ZWlqX1mrMTEX9EwsLSafjpV8UTI-PaG1bJaows7GpDDAyoHXrc3n0OgsgTYu65PWljCN7J2T69ftDEXL63uSO/s800/IMG_3593.JPG" border="0" /></a><span style="font-size:130%;"> This is so much better than your average Tortellini Salad. The arugula and cranberries make the tortellini shine. It's definitely one I will make again and again. <br /></span><br /><span style="font-size:130%;"><strong>Tortellini Salad with Cranberries and Arugula</strong></span><br /><strong><span style="font-size:130%;"></span></strong><br /><span style="font-size:130%;">Ingredients:</span><br /><span style="font-size:130%;">1 package cheese tortellini, cooked according to directions</span><br /><span style="font-size:130%;">1 plastic shell baby arugula or tender greens, 2-3 large handfuls</span><br /><span style="font-size:130%;">1 cup dried cranberries</span><br /><span style="font-size:130%;">1/2 cup pecans or walnuts, toasted in a dry pan</span><br /><span style="font-size:130%;">1/2 cup crumbled goat cheese, shaved Parmesan or feta cheese</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">The How-to:</span><br /><span style="font-size:130%;">Toss all ingredients with Shallot Vinaigrette or your favorite salad dressing. Poppy Seed would be yummy too. Serve immediately.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;"><strong>Shallot Vinaigrette</strong></span><br /><span style="font-size:130%;">Ingredients:</span><br /><span style="font-size:130%;">1 small shallot, minced</span><br /><span style="font-size:130%;">2 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tbl</span>. vinegar (I use Trader Joe's Orange Muscat Champagne Vinegar)</span><br /><span style="font-size:130%;">1 teaspoon Dijon mustard</span><br /><span style="font-size:130%;">1 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tbl</span>. Honey </span><br /><span style="font-size:130%;">1/2 tsp. salt</span><br /><span style="font-size:130%;">1/4 tsp. freshly ground black pepper</span><br /><span style="font-size:130%;">1/4 cup Walnut Oil or extra virgin olive oil</span><br /><br /><span style="font-size:130%;">The How-to:</span><br /><span style="font-size:130%;">I prefer combining all ingredients in a jar and shaking like crazy.</span><br /></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com1tag:blogger.com,1999:blog-8358001518338929786.post-8820577696291426132010-09-09T11:34:00.001-07:002010-09-09T11:41:56.722-07:00Chocolate Mousse Pie<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCOZ1HRgRp7RLQbQrhyphenhyphenFrCrExVIe0V3XRPxnHU_EFNgkWg-CaAAOix9lWPWJYuKFDIwt8pxWsCKK-ihXasQit8cloe_NFnWsNA3JR2AfGhyNZnGecVa95lE1AjKslkwEBwgXA4pm59XI9/s1600/IMG_3432.JPG"><img id="BLOGGER_PHOTO_ID_5514984277633781394" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCOZ1HRgRp7RLQbQrhyphenhyphenFrCrExVIe0V3XRPxnHU_EFNgkWg-CaAAOix9lWPWJYuKFDIwt8pxWsCKK-ihXasQit8cloe_NFnWsNA3JR2AfGhyNZnGecVa95lE1AjKslkwEBwgXA4pm59XI9/s800/IMG_3432.JPG" border="0" /></a><span style="font-size:130%;">This is a gorgeous pie. This is also a very rich, coats-the-back-of-your-throat pie. Dark chocolate lovers unite!</span></div><div align="center"> </div><div align="center"><span style="font-size:130%;"> <strong>Dark Chocolate Mousse Pie</strong></span></div><div align="center"><span style="font-size:130%;">oringinally from <em>Epicurious</em></span></div><div align="center"><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:130%;">Ingredients:</span></div><div align="center"><span style="font-size:130%;">For Crust:<br />21 chocolate sandwich cookies (such as Oreos)<br />1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature</span></div><div align="center"><span style="font-size:130%;"> For Mousse:<br />12 ounces semisweet chocolate, finely chopped<br />1 teaspoon vanilla extract<br />Pinch of salt<br />3 3/4 cups chilled whipping cream<br />1/4 cup sugar<br /></span><span style="font-size:130%;"><br />The How-to:<br />For Crust: Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.<br />For Mousse:Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.<br />Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)<br />Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate chips, or if you're feeling fancy, chocolate shavings. </span><span style="font-size:130%;"> </span><a style="COLOR: #003399" href="http://www.epicurious.com/recipes/food/views/Chocolate-Mousse-Pie-2687#ixzz0z3iJ04GO"><span style="font-size:130%;">http://www.epicurious.com/recipes/food/views/Chocolate-Mousse-Pie-2687#ixzz0z3iJ04GO</span></a><span style="font-size:130%;"><br /></div></span>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0tag:blogger.com,1999:blog-8358001518338929786.post-76246735436631706512010-08-22T09:16:00.000-07:002010-08-22T09:38:59.461-07:00Red Velvet Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP52VKdkETyM2VzZNz_M-MrEMApdnykqLoJSvv_BdmqfjwTgNIlRkI-pMp91fa7W26AsX08IpKA26Nou08tDxp1UUxa42tZdswfCXARSoEKvnKiTBxYz4KwRqHSXUXr1YM59qbz2gr5p8x/s1600/IMG_3566.JPG"></a><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyQLurP_spQuxr8d-7zQN3_zmSesx4_-CpY1Mhyf2z7gRtijV8jcUz521nwsWhDuTpLx4FpXFQdXCaftIHlC5FK5onAG-h7bhrAKu39MT8bsa4bfiERao8A8j5O1INhqNtubVAw2GBJW2/s1600/IMG_3587.JPG"><img id="BLOGGER_PHOTO_ID_5508269211509945634" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyQLurP_spQuxr8d-7zQN3_zmSesx4_-CpY1Mhyf2z7gRtijV8jcUz521nwsWhDuTpLx4FpXFQdXCaftIHlC5FK5onAG-h7bhrAKu39MT8bsa4bfiERao8A8j5O1INhqNtubVAw2GBJW2/s800/IMG_3587.JPG" border="0" /></a><span style="font-size:130%;"> This is the cake Bobby Flay used in the Red Velvet Throwdown. I don't remember if he won or not, but it is fabulous. I love that it uses both butter and oil, making it rich and moist, and it's less red and more chocolaty than most Red Velvets. I was skeptical about not using the traditional cream cheese frosting, but this unique buttercream frosting is divine. It's a winner, and no matter that it has more than a pound of butter in it. Just take a bite and look the other way. </span></div><div align="center"><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:130%;"><strong>Red Velvet Cake</strong></span></div><div align="center"><span style="font-size:130%;">Ingredients:</span></div><div align="center"><span style="font-size:130%;">3 3/4 cups all-purpose flour<br />3 tablespoons Dutch processed cocoa powder<br />1 1/2 teaspoons baking</span><span style="font-size:130%;"> soda<br />1/2 teaspoon </span><span style="font-size:130%;">salt</span><span style="font-size:130%;"><br />12 tablespoons unsalted butter, at room temperature<br />2 1/4 cups granulated sugar<br />3/4 cups vegetable oil<br />3 large eggs, at room temperature<br />1 1/2 teaspoons pure </span><span style="font-size:130%;">vanilla</span><span style="font-size:130%;"> extract<br />1 1/2 teaspoons red wine vinegar<br />1 tablespoon red food coloring<br />1 1/2 cups buttermilk, at room temperature<br /></span></div><div align="center"><span style="font-size:130%;">The How-to:<br />Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.<br />Whisk together the flour, cocoa powder, baking soda and salt in a small bowl<br />Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.<br />Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.<br /></span></div><div align="center"><span style="font-size:130%;"><strong>Vanilla Bean Buttercream</strong><br /></span><span style="font-size:130%;">Ingredients:</span></div><div align="center"><span style="font-size:130%;">1/2 cup heavy cream<br />1 cup whole milk</span><span style="font-size:130%;"><br />1/2 vanilla bean, split and seeds scraped<br />7 tablespoons all-purpose flour<br />3 sticks unsalted butter, at room temperature<br />1 1/2 cups superfine sugar<br /></span></div><div align="center"><span style="font-size:130%;">The How-to:</span></div><div align="center"><span style="font-size:130%;">Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.<br />Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.</div></span><div></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0tag:blogger.com,1999:blog-8358001518338929786.post-74194782799420734152010-08-19T11:46:00.001-07:002010-08-19T11:58:38.162-07:00Marscapone Ice Cream<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ro_0vFAbA3z0J1GUZq6rUG1Az3ABX_6h3VGGqRl5r8ECtLpOaYk9MXnLBRGhl5QoCsRGge0rDrxnNWnOZKOxSsrOAjO3gmPdsBEAetzP3oh-poMK7cqDqnPdr6lAhMd9ieM7Q59SPABJ/s1600/IMG_3468.JPG"><img id="BLOGGER_PHOTO_ID_5507194312509464898" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ro_0vFAbA3z0J1GUZq6rUG1Az3ABX_6h3VGGqRl5r8ECtLpOaYk9MXnLBRGhl5QoCsRGge0rDrxnNWnOZKOxSsrOAjO3gmPdsBEAetzP3oh-poMK7cqDqnPdr6lAhMd9ieM7Q59SPABJ/s800/IMG_3468.JPG" border="0" /></a><span style="font-size:130%;">Marscapone is an Italian cheese, a lot like cream cheese. I still prefer Buttermilk Ice Cream, but Mark loved this. It's super rich and elegant. </span></div><div align="center"><span style="font-size:130%;"><strong> </strong></span></div><div align="center"><span style="font-size:130%;"><strong>Marscapone Ice Cream</strong></span></div><div align="center"><span style="font-size:130%;"> Ingredients:</span></div><div align="center"><span style="font-size:130%;">2 cups milk</span></div><div align="center"><span style="font-size:130%;">1 cup heavy cream</span></div><div align="center"><span style="font-size:130%;">1 8-oz container mascarpone</span></div><div align="center"><span style="font-size:130%;">1 1/2 cups sugar</span></div><div align="center"><span style="font-size:130%;">4 egg yolks</span></div><div align="center"><span style="font-size:130%;">1/2 teaspoon vanilla<br /></span></div><br /><br /><div align="center"><span style="font-size:130%;">The How-to:</span></div><div align="center"><span style="font-size:130%;">In a small bowl, beat the egg yolks with the sugar until fluffy and lighter in color. Set aside. Combine the milk and cream in a medium saucepan and just bring to a boil over medium-high heat.<br />While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat. Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.<br />Whisk in the mascarpone and vanilla until smooth in texture. Chill the custard 4 hours or overnight. Follow your ice cream maker’s instructions to churn into ice cream. Transfer to an airtight container and freeze for 2 hours.<br /></div></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0qRX2UCX0irGPZVs53SZV7ihEce3FuBWXk_WPLLPU8r511AVyEdpZ23ZZSGv-BbsqVieMDu_4BGKLJqS-xvEOckMZ9Ds-vSY1bDD4d_kzglByZ55kvGXtWT6Y-2yEXp-lS3974ENL4s9/s1600/IMG_3465.JPG"><img id="BLOGGER_PHOTO_ID_5507195808967439138" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 266px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0qRX2UCX0irGPZVs53SZV7ihEce3FuBWXk_WPLLPU8r511AVyEdpZ23ZZSGv-BbsqVieMDu_4BGKLJqS-xvEOckMZ9Ds-vSY1bDD4d_kzglByZ55kvGXtWT6Y-2yEXp-lS3974ENL4s9/s400/IMG_3465.JPG" border="0" /></a><br /><br /><div align="left"><span style="font-size:130%;"><em>Marscapone Ice Cream served over roasted peaches in a white wine honey sauce.</em></span></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com1tag:blogger.com,1999:blog-8358001518338929786.post-16229557132230244482010-08-19T11:29:00.001-07:002010-09-09T13:36:18.793-07:00Lettuce Wraps or Lettuce Wrap Salad<div align="center"><strong></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPF907F4HLeunWnsQJocGOKOf9k0aRlOF-LpEqohkp1US_aQ0jTysTQcqbHkrFxm1Qe0Y03cKwX-rKoZHa5xXz3VSIQetFuZG0FWf4GNWeiYStS0fbz6STDQ7rJaq0s2bRJHq_ODf3Kh4/s1600/IMG_3480.JPG"><img id="BLOGGER_PHOTO_ID_5507190065725227026" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPF907F4HLeunWnsQJocGOKOf9k0aRlOF-LpEqohkp1US_aQ0jTysTQcqbHkrFxm1Qe0Y03cKwX-rKoZHa5xXz3VSIQetFuZG0FWf4GNWeiYStS0fbz6STDQ7rJaq0s2bRJHq_ODf3Kh4/s800/IMG_3480.JPG" border="0" /></a><span style="font-size:130%;">I had some leftover dressing from the Asian Noodle Salad, so I tried it in this recipe and it worked beautifully. So may I suggest you double the dressing recipe when you make the noodles one week, and use it for these the following week. Two birds with one stone and so yummy. Also, I prefer to eat this salad style because I just couldn't manage to keep the filling inside the lettuce leaf anyway. </span></div><div align="center"></div><div align="center"><span style="font-size:130%;"><strong>Lettuce Wraps or Lettuce Wrap Salad</strong></span></div><br /><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">Ingredients:</span></div><div align="center"><span style="font-size:130%;">1 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tbl</span>. Olive Oil</span></div><div align="center"><span style="font-size:130%;">1 lb. Ground Turkey</span></div><div align="center"><span style="font-size:130%;">1 Red Bell Pepper, chopped</span></div><div align="center"><span style="font-size:130%;">1 Green Bell Pepper, chopped</span></div><div align="center"><span style="font-size:130%;">1 cup Carrots, grated or <span class="blsp-spelling-error" id="SPELLING_ERROR_1">pre</span>-packaged matchstick</span></div><div align="center"><span style="font-size:130%;">1 can Water <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Chestnuts</span>, drained and chopped</span></div><div align="center"><span style="font-size:130%;">3-4 stems Green Onion, chopped</span></div><div align="center"><span style="font-size:130%;">1 head Romaine Lettuce, cleaned</span></div><br /><div align="center"><span style="font-size:130%;"><strong>Asian Sauce (as used for the Asian Noodle Salad)</strong></span></div><div align="center"><span style="font-size:130%;">Combine in a blender until smooth:</span></div><div align="center"><span style="font-size:130%;">1/2 cup brown sugar</span></div><div align="center"><span style="font-size:130%;">1/2 cup soy sauce</span></div><div align="center"><span style="font-size:130%;">1/4 cup vegetable oil</span></div><div align="center"><span style="font-size:130%;">3 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Tbl</span>. creamy peanut butter<br />3 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Tbl</span>. rice vinegar<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Tbl</span>. sesame oil<br />1 tsp. ginger, freshly grated or minced*</span></div><br /><p align="center"><span style="font-size:130%;">The How-to: </span><span style="font-size:130%;">In a saute pan over medium-high heat, add olive oil and once hot, add ground turkey and cook until browned well. Add peppers, carrots and water <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">chestnuts</span>. Cook for 3-4 minutes until softened. Add sauce and cook until everything begins to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">caramelize</span>, 3-4 additional minutes. Take off of heat and garnish with green onions. Serve over chopped lettuce or inside and rolled up in a lettuce leaf like a burrito.</span></p>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0tag:blogger.com,1999:blog-8358001518338929786.post-3100104632895909402010-08-19T08:14:00.001-07:002010-08-19T08:27:53.644-07:00Drowned Eggs or Uova in Brodetto or Eggs in Tomato Sauce<div align="center"><span style="font-size:130%;"></span><img id="BLOGGER_PHOTO_ID_5507139694731844946" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGaqR3L70oXDsoZBdELZ4FBMTEFOxYC3-smYJ4BL7oqzlFOE9S3xQKwTW15lsxM7ebLzw-pcuxxU0oMtwthsrt3DnOYXo9iNqI1fw4U0LG-_frz6obWBKHbxOQsk1w99eqJcDEupFp6VZd/s800/IMG_3525.JPG" border="0" /></div><div align="center"><span style="font-size:130%;">One of the greatest discoveries of my adulthood is the runny egg, over toast, in a sandwich, whatever which way, it's amazing. Well, this dish showcases the runny egg, and even better, it is easy and quick to prepare, and you probably have everything in your cupboard. So, what are you waiting for? For extra speedy, warm up a jar of my favorite Archer Farm's Pomodora Sauce and proceed with the egg cracking from there. </span></div><div align="center"><span style="font-size:130%;"><strong></strong></span> </div><div align="center"><span style="font-size:130%;"><strong>Drowned Eggs</strong></span></div><div align="center"><span style="font-size:130%;">Ingredients:<br />2 tablespoons extra-virgin olive oil<br />1-2 shallots or 1 small onion, coarsely chopped <br />1 clove garlic, minced<br />1 tablespoon white wine vinegar<br />1 16-oz can tomatoes and their juice, crushed by hand<br />3 fresh basil leaves, finely chopped<br />8 large eggs<br /></span></div><div align="center"><span style="font-size:130%;">The How-to:<br />In a 10 to 12-inch saute pan, heat the olive oil over medium heat. Add the shallot or onion, and garlic. Cook, stirring, until the onion starts to soften, about 5 minutes. Add the vinegar and allow it to evaporate completely.<br />Add the tomatoes and their juices. Bring to a boil over medium-high heat and cook until slightly reduced, about 15 minutes. rd.<br />Add the basil to the sauce and stir in. Gently break the eggs into the sauce, cover and simmer 5 minutes. Remove the skillet from the heat and let rest for 5 minutes. Serve immediately with crusty bread, a shaving of Parmesan and if you have them, fresh tomatoes and more basil. </div><p align="left"><img id="BLOGGER_PHOTO_ID_5507139777530261170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSZ_MSrBwaM6bjbHX4k8Fyb4DPTldkHdmVKrNTaUboJht8-8_Krw2BSOFHD8wAHaJBcUGH-3Z-qdmBZqkFFfIJe5T1z9iP6mVOewwyCZrZrm3UI0ZqzdCYJGoZnh2d2FRlXzdyAgNqDCq/s400/IMG_3526.JPG" border="0" /></p></span>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com1tag:blogger.com,1999:blog-8358001518338929786.post-17696824784239180522010-08-18T13:46:00.000-07:002010-08-19T19:50:57.562-07:00Homemade Frozen Burritos and Cilantro-Lime Rice<div align="center"><img id="BLOGGER_PHOTO_ID_5506854383130283234" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozpZdaJpdKa1AhKkWsnX3mGru42AYhzk8FCpxRf9iNUruHhDEZl6dnBDi4kTmHKAFYcRUsNgWaE3ZuUd-NVrOJABt0ufYfb8v_O_qc8ouKzYAQ4-ctuBfHmNBTJqkjnLLNXDLjy6sx4Qj/s800/IMG_3519.JPG" border="0" /> <span style="font-size:130%;">These are healthy, easy, meat-free, grab-n-go deliciousness. Throw in your husband's briefcase, bring them to your child's soccer game, or pour some enchilada sauce and cheese over them, bake in the oven until bubbly, and you have dinner.<br /></div></span><div align="center"><span style="font-size:130%;"><strong>Homemade Frozen Burritos with Rice and Beans</strong></span></div><div align="center"><span style="font-size:130%;">makes 10</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">Ingredients:</span></div><div align="center"><span style="font-size:130%;">10 whole wheat Tortillas, burrito size</span></div><div align="center"><span style="font-size:130%;">8 oz. tub Sour Cream</span></div><div align="center"><span style="font-size:130%;">2 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tbl</span>. Olive Oil</span></div><div align="center"><span style="font-size:130%;">1 Red Bell Pepper, chopped</span></div><div align="center"><span style="font-size:130%;">1 Green Bell Pepper, chopped</span></div><div align="center"><span style="font-size:130%;">1 - 1 1/2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">jalapeno</span>, seeded and minced</span></div><div align="center"><span style="font-size:130%;">1 can Black Beans, drained</span></div><div align="center"><span style="font-size:130%;">1 recipe Cilantro-Lime Rice (recipe follows)</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">The How-to:</span></div><div align="center"><span style="font-size:130%;">1. Make rice according to instructions. Set aside.</span></div><div align="center"><span style="font-size:130%;">2. Heat olive oil in a skillet over medium-high heat. Add peppers and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">jalapeno</span>, and saute until al <span class="blsp-spelling-error" id="SPELLING_ERROR_3">dente</span>, just tender, about 3-4 minutes. Add beans and stir to combine. Salt and pepper to taste. Set aside.</span></div><div align="center"><span style="font-size:130%;">3. Warm tortillas, covered in a wet paper towel until warm and pliable, about 1 minute. Or, do it my way, set over a boiling pot of water and a baking wrack, about 30 seconds until pliable.</span></div><div align="center"><span style="font-size:130%;">4. To assemble burritos, apply a small spoonful of sour cream on the surface of the tortilla, about 1 1/2 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Tbl</span>. Spoon a large <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">spoonful</span> of rice, followed by the pepper mixture. Fold tightly into a burrito, sides in and then roll. Wrap in aluminum foil and freeze to use later or refrigerate for the immediate future.</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;"><strong><span class="blsp-spelling-corrected" id="SPELLING_ERROR_6"></span></strong></span></div><div align="center"><span style="font-size:130%;"><strong><span class="blsp-spelling-corrected">Cilantro</span> Lime Brown Rice</strong></span></div><div align="center"><span style="font-size:130%;">Ingredients:</span></div><div align="center"><span style="font-size:130%;">1 cup brown rice, uncooked<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Tbl</span>. olive oil or canola oil<br />2 garlic cloves, peeled</span></div><div align="center"><span style="font-size:130%;">1 1/2 cups cilantro</span></div><div align="center"><span style="font-size:130%;">1 lime, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">zest</span> and juice</span></div><div align="center"><span style="font-size:130%;">2 cups water</span></div><div align="center"><span style="font-size:130%;">1 small yellow onion, minced</span></div><div align="center"><span style="font-size:130%;">1 teaspoon salt</span></div><div align="center"><br /></div><div align="center"><span style="font-size:130%;">The How-to:<br />In a heavy sauce pan, heat 1 tablespoon of oil over medium-high heat and, when it shimmers, add the onion and cook until softened, about 2 minutes.<br />Add another 1/2 Tablespoon of oil and let it heat thoroughly. Then add the rice and salt and stir to coat. Cook until the rice becomes opaque, about 3-4 minutes.<br />Pour the water into the sauce pan and stir to combine. Bring the mixture to a boil and then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender and all the water is absorbed, about 45-55 minutes, or however long indicated on the package. Combine cilantro, garlic and lime zest and lime juice in blender or food processor and puree until smooth. Set aside. When rice is ready, turn off the heat and let rest covered for 5 minutes.</span></div><div align="center"><span style="font-size:130%;">Add cilantro-lime mixture and fold together. Fluff with a fork and serve.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WgDa1E66SnwCasK8u7NIdvHRVwjzvEsPnqxM0JxnmIxbQRIrHGe3qInRQcNzuZsDb718I3afBPMU_9ibFMkW_EzCRyaBNKC4f6-xSiUhXD2fkddMvHScm5BgAVQYp8IH09HcxaSSoRk7/s1600/IMG_3514.JPG"><img id="BLOGGER_PHOTO_ID_5507134450022004402" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 213px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WgDa1E66SnwCasK8u7NIdvHRVwjzvEsPnqxM0JxnmIxbQRIrHGe3qInRQcNzuZsDb718I3afBPMU_9ibFMkW_EzCRyaBNKC4f6-xSiUhXD2fkddMvHScm5BgAVQYp8IH09HcxaSSoRk7/s320/IMG_3514.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9eb0CZLC4ESfl_RBK0_47LyOaASiXa3Qf86qM0jDacSKUJlxe23ETMUc8dsm2gib-Z3ICjvlx9R2FO_MHYaW7pJmniy0VbcoVBf2DFewa5MmcP1fhJ_YjaA8BaHG_3TEorZKbhm2W5FW/s1600/IMG_3513.JPG"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6w5FK1MIH_cVFNGlaiqKSIOjTLvgJhXUF6lghFDE85k15S2R_WvY54TPPy3oUZi177U_zI03K8C7_KXVsC1Xpmx-dIUZUaTDxGDa5NrrMocAwlAroVwLPeA4Uxk84Cyi8jCAdI2wAsCv/s1600/IMG_3517.JPG"><img id="BLOGGER_PHOTO_ID_5507134520961465586" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 213px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6w5FK1MIH_cVFNGlaiqKSIOjTLvgJhXUF6lghFDE85k15S2R_WvY54TPPy3oUZi177U_zI03K8C7_KXVsC1Xpmx-dIUZUaTDxGDa5NrrMocAwlAroVwLPeA4Uxk84Cyi8jCAdI2wAsCv/s320/IMG_3517.JPG" border="0" /></a><br /></div></span><div align="center"><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMMpkYZCSugCHkKaK59GB5PHngFhyphenhyphenbAl4L-yjq106pmqM8z0_0krWGtt1eT0JRi3a3pQkzXnmIpMcHS6WyvKmKYtVoAPIHlQIiv-xhyphenhyphenBd0ojWS-ccFqjCGHpP3P_oeKi84x_2Csv0GeAF6/s1600/IMG_3532.JPG"><img id="BLOGGER_PHOTO_ID_5507134191742956562" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 350px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMMpkYZCSugCHkKaK59GB5PHngFhyphenhyphenbAl4L-yjq106pmqM8z0_0krWGtt1eT0JRi3a3pQkzXnmIpMcHS6WyvKmKYtVoAPIHlQIiv-xhyphenhyphenBd0ojWS-ccFqjCGHpP3P_oeKi84x_2Csv0GeAF6/s400/IMG_3532.JPG" border="0" /></a></p><div align="center"></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0tag:blogger.com,1999:blog-8358001518338929786.post-49625527451925090922010-08-18T13:44:00.001-07:002010-08-18T16:29:34.098-07:00Hummus Pita Sandwich<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0X-3JmbTiVbeSCPFxOF_PHOisUkhaHGA9eGlOZDNF7Q4A-_-K3wObFFft-dBhC8ssxTg3209znf5_VLhgIseYOjdGyVGIrtjsFCuRKZZgYU8OLNEtjFmUMunDfXdRKjz0NoRfwNNQDPh/s1600/IMG_3511.JPG"><img id="BLOGGER_PHOTO_ID_5506853685364252434" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0X-3JmbTiVbeSCPFxOF_PHOisUkhaHGA9eGlOZDNF7Q4A-_-K3wObFFft-dBhC8ssxTg3209znf5_VLhgIseYOjdGyVGIrtjsFCuRKZZgYU8OLNEtjFmUMunDfXdRKjz0NoRfwNNQDPh/s800/IMG_3511.JPG" border="0" /></a><span style="font-size:130%;"><strong></strong></span></div><div align="center"><span style="font-size:130%;">The only thing that is mandatory in this pita sandwich is the hummus; it is a hummus pita sandwich after all. (Recipe for hummus follows.) So after spooning a generous amount of hummus in the bottom of your pita, fill with any of the following: bell peppers, matchstick carrots, cucumber, spinach, lettuce, tomato. And there, my friends, is a healthy, easy lunch. Use leftover hummus to dip raw veggies or crackers in for a snack.</span></div><div align="center"><span style="font-size:130%;"><strong></strong></span> </div><div align="center"><span style="font-size:130%;"><strong>Perfect Hummus</strong></span></div><div align="center"><span style="font-size:130%;">adapted from David Lebovitz's Cabbagetown Hummus</span></div><div align="center"><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:130%;">Ingredients:</span></div><div align="center"><span style="font-size:130%;">2-3 cloves of garlic, coarsely chopped (depending on how much you like your garlic)</span></div><div align="center"><span style="font-size:130%;">1 1/2 teaspoon coarse salt</span></div><div align="center"><span style="font-size:130%;">3/4 cup tahini</span><span style="font-size:130%;"> (sesame paste)</span></div><div align="center"><span style="font-size:130%;">2 tablespoons olive oil</span></div><div align="center"><span style="font-size:130%;">1/3 cup freshly-squeezed lemon juice (2 lemons)</span></div><div align="center"><span style="font-size:130%;">2 cans canned chickpeas, drained </span></div><div align="center"><span style="font-size:130%;">1 cup flat-leaf parsley</span></div><div align="center"><span style="font-size:130%;">1/8 teaspoon chile powder or a few dashes of hot sauce, optional</span></div><div align="center"><span style="font-size:130%;">1/2 cup (or more) water or reserved chickpea liquid</span></div><div align="center"><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:130%;">The How-to:<br />1. In a blender or food processor, whiz together the garlic, salt, tahini, olive oil, and lemon juice until the garlic is finely-chopped.<br />2. Add the chick peas, parsley leaves, chile powder, and the water or chick pea liquid, and pulse until smooth. Stop the machine a couple of times during blending to scrape down the sides to make sure everything gets well-incorporated.<br />3. Taste, and add more lemon juice or salt if desired, and more liquid until it reaches a thick, but spreadable consistency. You can make it as smooth, or as coarse, as you want. <br /></span></div><div align="center"><span style="font-size:130%;">*Hummus will keep in the refrigerator for up to four days. You can also freeze hummus, well-wrapped, for up to two months.<br /><br /></span><br /></div><div align="center"></div><strong><span style="font-size:130%;"></span></strong>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0tag:blogger.com,1999:blog-8358001518338929786.post-76356804730607281082010-08-18T13:32:00.001-07:002010-09-09T13:36:32.609-07:00Butterscotch Sauce<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1nAW8yfp79FO3_eF23KviRCfmLOH-rS8LgeAmJI-GbL0v7ax2ezb10IB2JIRWxcWaxNyMo2dVTHP5KuzL5Aw_fOlkuEeWbwjGxETvhd703okDJFH5meAGA77g1iJHY9Fcz9OK3wZNB3z/s1600/IMG_3493.JPG"><img id="BLOGGER_PHOTO_ID_5506850707795429730" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1nAW8yfp79FO3_eF23KviRCfmLOH-rS8LgeAmJI-GbL0v7ax2ezb10IB2JIRWxcWaxNyMo2dVTHP5KuzL5Aw_fOlkuEeWbwjGxETvhd703okDJFH5meAGA77g1iJHY9Fcz9OK3wZNB3z/s800/IMG_3493.JPG" border="0" /></a> <span style="font-size:130%;">This is Smitten Kitchen's ridiculously easy butterscotch sauce. She was right, it is super easy to prepare, but also spectacularly yummy.</span></div><div align="center"><br /><span style="font-size:130%;"><strong>Ridiculously Easy and Yummy Butterscotch Sauce</strong></span></div><div align="center"><span style="font-size:130%;">Yield: About 2/3 to 3/4 cup sauce<br /></div></span><div align="center"><span style="font-size:130%;">Ingredients:</span></div><div align="center"><span style="font-size:130%;">1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter</span></div><div align="center"><span style="font-size:130%;">1/2 cup packed dark or light brown sugar</span></div><div align="center"><span style="font-size:130%;">1/2 cup heavy cream</span></div><div align="center"><span style="font-size:130%;">1/2 teaspoon flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste*</span></div><div align="center"><span style="font-size:130%;">1 1/2 teaspoons vanilla extract, plus more to taste<br /></span></div><div align="center"><span style="font-size:130%;">The How-to:</span></div><div align="center"><span style="font-size:130%;">Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. </span><span style="font-size:130%;">Bring to a very gentle boil and cook for about five minutes, whisking occasionally.<br />Remove from heat and add one teaspoon of the vanilla extract, stirring to combine. Tweak it to your taste, maybe more salt, more vanilla, whisking well after each addition.</span></div><div align="center"><span style="font-size:130%;">*The flaky sea salty really does make a difference and I ended up using an entire teaspoon.</span> </div><div align="center"><span style="font-size:130%;">Serve cold or warm over ice cream or cake or go right in with a spoon.</span><span style="font-size:130%;"> The sauce will thicken as it cools. It can be refrigerated in an airtight container for at least 2 weeks and reheated in a microwave or small saucepan. The recipe can be doubled, if you want to be naughty like me.<br /></div></span><div align="center"></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com1tag:blogger.com,1999:blog-8358001518338929786.post-78127039124490583482010-08-12T09:13:00.000-07:002010-09-09T13:36:53.226-07:00Sweet Ginger Zucchini Cake with Lemon-Ginger Cream Cheese Frosting<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_ncKcfk_cY67YbXSjxYF0VVBXBtYhJxsVXO-EsqmTRXCPY2CmeKkQLmArDDwfgwwb2hSp00kd4CeEP8QsBBB1QTbLghQyq5_ilu7B_Jygub42IqOZcvKBUkdfY8lV6KM_efMrKxdoE6w/s1600/IMG_3450.JPG"><img id="BLOGGER_PHOTO_ID_5504558720779322050" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_ncKcfk_cY67YbXSjxYF0VVBXBtYhJxsVXO-EsqmTRXCPY2CmeKkQLmArDDwfgwwb2hSp00kd4CeEP8QsBBB1QTbLghQyq5_ilu7B_Jygub42IqOZcvKBUkdfY8lV6KM_efMrKxdoE6w/s800/IMG_3450.JPG" border="0" /></a><span style="font-size:130%;">I love friends with gardens, especially when they share. My friend Christie gifted me with two beautiful zucchinis, so it was either something healthy or cake, and presented with the option, I always, always go for cake. Most zucchini cakes call for chocolate, but I didn't want to hide the zucchini, so I tried this trio of flavors and I think it worked. It's an easy, one-bowl cake and perfect for those summer picnics, or breakfast. I love cake for breakfast. </span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;"><strong>Sweet Ginger Zucchini Cake</strong></span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">Ingredients:<br />2 cups Sugar<br />1 cup Vegetable Oil<br />3 whole Eggs</span></div><div align="center"><span style="font-size:130%;">3 tsp. Fresh Ginger Root, peeled and finely grated* (I just pull it out of the freezer and use my micro plane grater)</span></div><div align="center"><span style="font-size:130%;">zest of one Lemon</span></div><div align="center"><span style="font-size:130%;">juice of 1/2 Lemon<br />2 cups All-purpose Flour<br />½ teaspoons Salt<br />1 teaspoon Baking Soda<br />1 teaspoon Baking Powder<br />2 cups zucchini, grated (about one medium zucchini) </span></div><div align="center"><span style="font-size:130%;">Preparation Instructions:</span></div><div align="center"><span style="font-size:130%;">Preheat oven to 350*. Mix together the sugar, oil, eggs, lemon juice, lemon zest and ginger in a large bowl. Sift in the flour, salt, baking powder, and baking soda. Gently fold together, and then add zucchini and mix well. Pour into a greased sheet cake pan or 9 x 13 Pyrex and bake at 350* until done, 25 minutes for the sheet cake to 35 minutes for the 9x13, depending on the pan you use. Cool completely. </span></div><div align="center"><br /><span style="font-size:130%;"><strong>Lemon-Ginger Cream Cheese Frosting</strong><br />Ingredients:</span></div><div align="center"><span style="font-size:130%;">1 stick Butter, softened<br />1 8 oz. package Cream Cheese<br />1 pound Powdered Sugar </span></div><div align="center"><span style="font-size:130%;">juice of 1/2 Lemon</span></div><div align="center"><span style="font-size:130%;">2 tsp. Fresh Ginger Root, finely grated</span></div><div align="center"><span style="font-size:130%;">2-4 Tbl. Milk or Cream<br />1 cup Pecans, finely chopped, optional (I opted out)<br /></span></div><div align="center"><span style="font-size:130%;">Preparation Instructions:<br />In large bowl, cream butter and cream cheese. Add sugar, lemon juice, ginger and blend until smooth. Add milk or cream until you reach desired creaminess. Spread on cooled cake.</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">*If you're a big fan of ginger, by all means, add more ginger. I just wanted a tease of it.<br /></div></span>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com1tag:blogger.com,1999:blog-8358001518338929786.post-82048862319470623312010-08-11T15:22:00.000-07:002010-08-11T15:41:53.415-07:00Asian Noodle Salad (Take Two)<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQayVaUQVh4aZho2-r7oDDvw4ZvrHVm3bKaqPPiUyxV_HvhdwcTRKQ7Kb1wExhGZT3vAVQykIrApQbalvlthzsMF9DObkY8hf2YS2z9bwFhn2xDplTIYUquXKLk8c6frNCzpXKnIuWmU9/s1600/IMG_2436.JPG"><img id="BLOGGER_PHOTO_ID_5504281409135744370" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQayVaUQVh4aZho2-r7oDDvw4ZvrHVm3bKaqPPiUyxV_HvhdwcTRKQ7Kb1wExhGZT3vAVQykIrApQbalvlthzsMF9DObkY8hf2YS2z9bwFhn2xDplTIYUquXKLk8c6frNCzpXKnIuWmU9/s800/IMG_2436.JPG" border="0" /></a> <span style="font-size:130%;">I know I've previously posted a recipe for Asian Noodle Salad, but this one is a lot better for a lot of reasons. It's easier to prepare and it can sit in the fridge overnight without getting gloopy or stiff. * It's a crowd pleaser. Thanks for the inspiration, Christina. </span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><strong><span style="font-size:130%;">Asian Noodle Salad</span></strong></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">Ingredients:</span></div><div align="center"><span style="font-size:130%;">1 lb. Linguine<br />1 bunch green onions, cut on angle<br />1 large red pepper, julienned<br />1 large green peeper, julienned</span></div><div align="center"><span style="font-size:130%;">1 large carrot, peeled, julienned</span></div><div align="center"><span style="font-size:130%;">1-2 Tbl. sesame seeds, toasted (toasting is optional but optimal)<br /><br />Cook noodles until al dente. Rinse with cold water to shock. To toaste sesame seeds, heat over medium heat in a saute pan 2-4 minutes until they smell nutty. </span></div><div align="center"><br /><span style="font-size:130%;">For the dressing, combine in a blender:<br />1/2 cup brown sugar<br />1/2 cup soy sauce<br />1/4 cup vegetable oil<br />3 Tbl. creamy peanut butter</span></div><div align="center"><span style="font-size:130%;">3 Tbl. rice vinegar</span></div><div align="center"><span style="font-size:130%;">2 Tbl. sesame oil</span></div><div align="center"><span style="font-size:130%;">1 tsp. ginger, freshly grated or minced*<br /><br />Blend until smooth. </span></div><div align="center"><span style="font-size:130%;">Combine dressing with vegetables and noodles and toss until well coated. Garnish with green onions and toasted sesame seeds.</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">*If preparing the day before, wait and toss noodles and veggies with dressing immediately before serving. </span></div><div align="center"><span style="font-size:130%;">*One of my new favorite tricks and to insure I always have fresh ginger at my disposal: peel a nob of ginger and throw it in a freezer bag in the freezer. Then it's always ready and even easier to grate. <br /></div></span><div align="center"></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com2tag:blogger.com,1999:blog-8358001518338929786.post-74640696959433737522010-08-06T17:13:00.000-07:002010-08-06T17:33:32.042-07:00Cream Cheese Pound Cake<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA37EaR0c7p90ebeWno_RQLQshHMwYsImg4FgnkfkV7EvEBdst-WPUV4UAOO8ubgsqlFGsaY92bkYyR8h8_qazPaiSLl75zUr4vrlsgZkVnnQnGZHqIObnBW4CE1WndC8YqJmSHXU9w_yx/s1600/IMG_3328.JPG"><img id="BLOGGER_PHOTO_ID_5502454505480637090" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA37EaR0c7p90ebeWno_RQLQshHMwYsImg4FgnkfkV7EvEBdst-WPUV4UAOO8ubgsqlFGsaY92bkYyR8h8_qazPaiSLl75zUr4vrlsgZkVnnQnGZHqIObnBW4CE1WndC8YqJmSHXU9w_yx/s800/IMG_3328.JPG" border="0" /></a><span style="font-size:130%;"> This is a slightly tweaked version of <a href="http://smittenkitchen.com/2009/03/cream-cheese-pound-cake-strawberry-coulis/">Smitten Kitchen's </a>Cream Cheese Pound Cake, otherwise known as the very best pound cake I've ever had and the only one I'm going to make for the rest of my life. It's easy to prepare, and boasts that crackly top and moist crumb. It's perfect. Serve with berries and cream, ice cream and chocolate sauce or layer in a trifle. </span></div><p align="center"><span style="font-size:130%;"><strong>Cream Cheese Pound Cake</strong></span></p><p align="center"><span style="font-size:130%;">Ingredients:<br />1 1/2 cups (3 sticks) unsalted butter, at room temperature</span></p><p align="center"><span style="font-size:130%;">1 package (8 ounces) Philadelphia brand cream cheese, at room temperature</span></p><p align="center"><span style="font-size:130%;">3 1/4 cups sugar</span></p><p align="center"><span style="font-size:130%;">6 large eggs</span></p><p align="center"><span style="font-size:130%;">1 1/2 teaspoons pure vanilla extract</span></p><p align="center"><span style="font-size:130%;"> 3 cups all purpose flour</span></p><p align="center"><span style="font-size:130%;">1 teaspoon salt<br /></span></p><p align="center"><span style="font-size:130%;">1. Preheat the oven to 325°F. Lightly butter a 10-inch tube pan, then line the bottom with parchment paper. Alternately, you can use a 12-cup bundt pan, and simply butter and flour it.<br />2. Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla, almond, then the flour and salt all at once. Beat just until incorporated.<br />3. Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 1 1/4 hours.<br />4. Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.</span></p>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0tag:blogger.com,1999:blog-8358001518338929786.post-81989215369536832092010-08-06T10:51:00.001-07:002010-09-09T13:37:17.885-07:00Tuna Melts with Lemon and Capers<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfT7sCl-eADSn3XWc4eFj_G2qqth_ReynCgS5ZCibfqejl6ceS_V_JY0UTc_Tf8R_r2Q_r7uXtUcWaKgJf0g9Nj_SKUjK9DJzrc7dYIfTpmrGWH-GCEnZtXPQORCeJ2OXAaqAVXVi8sqz/s1600/IMG_3347.JPG"><img id="BLOGGER_PHOTO_ID_5502356084808794962" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfT7sCl-eADSn3XWc4eFj_G2qqth_ReynCgS5ZCibfqejl6ceS_V_JY0UTc_Tf8R_r2Q_r7uXtUcWaKgJf0g9Nj_SKUjK9DJzrc7dYIfTpmrGWH-GCEnZtXPQORCeJ2OXAaqAVXVi8sqz/s800/IMG_3347.JPG" border="0" /></a><span style="font-size:130%;"> This is a 15-minute meal. Beat that, Rachel Who? The lemon and capers make this so fresh, not your Momma's stinky tuna. My girls asked, flabbergasted, "This is fish?!" Enjoy. </span></div><br /><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;"><strong>Tuna Melts with Lemon and Capers</strong></span></div><div align="center"><span style="font-size:130%;">makes 8 half sandwiches</span></div><br /><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">Ingredients:</span></div><div align="center"><span style="font-size:130%;">4 5-oz. cans best quality White Albacore Tuna, drained really well</span></div><div align="center"><span style="font-size:130%;">zest of one lemon</span></div><div align="center"><span style="font-size:130%;">juice of 1/2 lemon</span></div><div align="center"><span style="font-size:130%;">3-4 Tbl. capers</span></div><div align="center"><span style="font-size:130%;">1-1 1/2 cups Mayonnaise</span></div><div align="center"><span style="font-size:130%;">salt and pepper to taste</span></div><div align="center"><span style="font-size:130%;">Crusty French rolls or bread, sliced</span></div><div align="center"><span style="font-size:130%;">2-3 Tomatoes, sliced</span></div><div align="center"><span style="font-size:130%;">8 slices Munster or Swiss cheese</span></div><br /><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">Instructions:</span></div><div align="center"><span style="font-size:130%;">Gently fold together tuna, lemon zest, lemon juice, mayo and capers. Season with salt and pepper. Spoon about 1/4 cup of tuna mixture on each half of roll or sliced bread. Top with sliced tomato and cheese. Place under broiler for about 5 minutes or until golden and bubbly. </span></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0tag:blogger.com,1999:blog-8358001518338929786.post-59797071739895920842010-07-19T09:59:00.001-07:002010-07-19T10:35:13.681-07:00BLT Pizza<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzooD9zXxHTB2Hcr7TKXn-QB2VPM_rZeOteYds4L4ZUnYndqNlc-mcM1dm_31z3aiS9NaTFOF790hw_ePDqupSUnGsTPrQWsCj6rkBIrSOdo5qWX8InCqy2Ewf-WPrBljWmQ6iSL3Qg_b8/s1600/IMG_3110.JPG"><img id="BLOGGER_PHOTO_ID_5495663204371239746" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzooD9zXxHTB2Hcr7TKXn-QB2VPM_rZeOteYds4L4ZUnYndqNlc-mcM1dm_31z3aiS9NaTFOF790hw_ePDqupSUnGsTPrQWsCj6rkBIrSOdo5qWX8InCqy2Ewf-WPrBljWmQ6iSL3Qg_b8/s800/IMG_3110.JPG" border="0" /></a> <span style="font-size:130%;">We have pizza night around here about once a week. It's a happy, cheesy night. So, I was making this pizza </span><a href="http://bookcook.blogspot.com/2009/12/potato-leek-pizza-with-bacon.html"><span style="font-size:130%;">PW's Potato Bacon Leek Pizza </span></a><span style="font-size:130%;">which has been an adult favorite around here, and I had all this leftover bacon. What's a girl to do? I also had a lot of ripe tomatoes on my counter and some lettuce in the fridge. What happened next was nothing short of miraculous: BLT Pizza. I had my doubts, but it ended up being every one's favorite. This will definitely be made again and again and again. And again. Enjoy.</span></div><br /><div align="center"><span style="font-size:130%;"></span></div><br /><div align="center"><span style="font-size:130%;"><strong>BLT Pizza</strong></span></div><br /><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">Favorite pizza dough for one pie</span></div><div align="center"><span style="font-size:130%;">Olive oil</span></div><div align="center"><span style="font-size:130%;">4-6 slices Thick-Cut Bacon, cooked until nice and brown</span></div><div align="center"><span style="font-size:130%;">Mozzarella, grated</span></div><div align="center"><span style="font-size:130%;">2-3 ripe Tomatoes, sliced</span></div><div align="center"><span style="font-size:130%;">1 head of Romaine, washed, dried and chopped</span></div><div align="center"><span style="font-size:130%;">1/2 cup Mayo</span></div><div align="center"><span style="font-size:130%;">Salt and Pepper</span></div><br /><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">Preheat oven to 450*. Sprinkle baking sheet with cornmeal. Form fresh pizza dough on the baking sheet until it's about 1/4 inch thick. Drizzle with olive oil and spread around the crust with your fingers. Cover generously with mozzarella. And then just as generously with bacon. Bake for about 10-12 minutes, or until the crust is golden brown and cheese is bubbly. Let sit for about 5 minutes. Layer entire pizza with tomatoes. Season with salt and pepper. Dress the lettuce with the mayonnaise and serve on top of the pizza. </span></div><br /><div align="center"><span style="font-size:130%;"></span></div><br /><p align="left"><span style="font-size:130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjk8qq4iWMxClWIbKhUnlpg2PmE5nYyGABKPRYULqIBLFzxvnQGMdN6iOPLM7OjQ8S_IU8wG0_Yj2qe_ZYNpKAbFpwiWTIyhyphenhyphenvUu_sJHvGybg0bqLSfz0kX4Z1MtLyw6QBj2SnidrLORg/s1600/IMG_3111.JPG"><img id="BLOGGER_PHOTO_ID_5495667346761028834" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 266px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjk8qq4iWMxClWIbKhUnlpg2PmE5nYyGABKPRYULqIBLFzxvnQGMdN6iOPLM7OjQ8S_IU8wG0_Yj2qe_ZYNpKAbFpwiWTIyhyphenhyphenvUu_sJHvGybg0bqLSfz0kX4Z1MtLyw6QBj2SnidrLORg/s400/IMG_3111.JPG" border="0" /></a></p></span><div align="left">PW's Potato Bacon Leek Pizza</div><div align="left">(and don't' forget the goat cheese; it really does give it that something special)<br /></div><br /><div align="center"></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com2tag:blogger.com,1999:blog-8358001518338929786.post-43963825762619454592010-07-13T12:42:00.001-07:002010-07-13T19:21:24.064-07:00Sausage and Spinach Baked Pasta<div align="center"><span style="font-size:130%;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBsRi-i603Pu0xdtvdNX44FRKmuIp80If9j6KQEfm992FWppzPj8bXMMAcJk_KilsY3y0Bi8I_myMDOxdl76c3UwIQWBF_3aoKPn8rhq6tAODyInDJhzqCNBqLRHOgECnkJP82WCDcMMH/s1600/IMG_3058.JPG"><img id="BLOGGER_PHOTO_ID_5493478744439173250" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBsRi-i603Pu0xdtvdNX44FRKmuIp80If9j6KQEfm992FWppzPj8bXMMAcJk_KilsY3y0Bi8I_myMDOxdl76c3UwIQWBF_3aoKPn8rhq6tAODyInDJhzqCNBqLRHOgECnkJP82WCDcMMH/s800/IMG_3058.JPG" border="0" /></a><span style="font-size:130%;"> This is the only casserole in my cooking repertoire. I make it when I don't want to mess around. It's easy and quick to make, and everyone always likes it, no whining for PBJs two hours later. It's based very loosely on a casserole I grew up eating and loving that my Mom and her Mom called Tyrolean Casserole. It's comfort food to me and mine.</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;"><strong>Sausage and Spinach Baked Pasta</strong></span></div><div align="center"><span style="font-size:130%;"><strong></strong></span></div><div align="center"><span style="font-size:130%;">Ingredients:</span></div><div align="center"><span style="font-size:130%;">1 lb. any Tubular Pasta, I use Archer Farm's Rigatoni</span></div><div align="center"><span style="font-size:130%;">1 jar Archer Farm's Pomadora Sauce, or your favorite jarred pasta sauce</span></div><div align="center"><span style="font-size:130%;">6 links Mild Italian Sausage</span></div><div align="center"><span style="font-size:130%;">1 block Cream Cheese</span></div><div align="center"><span style="font-size:130%;">1 small container Cottage Cheese</span></div><div align="center"><span style="font-size:130%;">4 large handfuls of Fresh Spinach (or 1 small grocery store bag)</span></div><div align="center"><span style="font-size:130%;">Parmesan or Pecorino Romano</span></div><div align="center"><span style="font-size:130%;">Salt and Pepper to taste</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">Preparation Instructions:</span></div><div align="center"><span style="font-size:130%;">Brown sausage until nice and carmelized, and add pasta sauce. Stir and turn off heat. Prepare pasta according to package instructions, keeping pasta al dente. Drain but do not rinse. Immediately add pasta back to pot and add cream cheese and cottage cheese. Stir until pasta is creamy and coated thoroughly.</span></div><div align="center"><span style="font-size:130%;">In a medium to large casserole dish, spoon the sausage sauce over the bottom just until it's covered. Add a layer of creamy pasta, followed by two large handfuls of spinach and a good handful or shaving of cheese. Keep layering until you run out of ingredients. I usually end with pasta or sauce, either will work. Bake, covered, in a 350* oven for 35-45 minutes or until bubbly.</span></div><div align="center"><span style="font-size:130%;">(Sometimes I add fresh garlic or basil from my Summer herb garden)<br /></div></span><div align="center"></div><span style="font-size:130%;"></span>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com1tag:blogger.com,1999:blog-8358001518338929786.post-33077806540806013752010-07-13T12:31:00.001-07:002010-07-13T13:24:25.206-07:00Slab Cookies<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpua60o5sytqvVYy3kK2jYOBIMei-5ggFzsGwVJAfXtus16ww5dk-iilFoB8zseS3KLQJRvqGjOM0Lhr8-mPIt741QzIO5s5wyagtUBBWYd3_7VD3jFHgoxaqQFiRAx_eJpedfxZ8ZtOx/s1600/IMG_3054.JPG"><img id="BLOGGER_PHOTO_ID_5493476060057085170" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpua60o5sytqvVYy3kK2jYOBIMei-5ggFzsGwVJAfXtus16ww5dk-iilFoB8zseS3KLQJRvqGjOM0Lhr8-mPIt741QzIO5s5wyagtUBBWYd3_7VD3jFHgoxaqQFiRAx_eJpedfxZ8ZtOx/s800/IMG_3054.JPG" border="0" /></a> <span style="font-size:130%;">I married a cookie person, which is only unfortunate because I'm a cake person and I don't like making cookies, which is why (can you use "which" twice in a sentence?) I'm always looking for a way to make cookies without really making them. This may be just the thing. Thank you, Pioneer Woman. For the step-by-step instructions, straight from the source, go to <a href="http://thepioneerwoman.com/cooking/2009/02/spreads-my-brothers-favorite-cookie/">Pioneer Woman Cooks</a>.</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;"><strong>Slab Cookies</strong></span></div><div align="center"><em><span style="font-size:130%;">or Spreads or the Lazy Man's Chocolate Chip Cookie or CCC Deconstructed</span></em></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">Ingredients:</span></div><div align="center"><span style="font-size:130%;">1 cup Brown Sugar<br />1 cup Butter<br />1 whole Egg<br />2 cups Flour<br />½ teaspoons Salt<br />1 teaspoon Vanilla<br />1 cup Chocolate Chips</span></div><div align="center"><span style="font-size:130%;">1 cup toasted Walnuts or Pecans, chopped finely (optional)<br /></div></span><div align="center"><span style="font-size:130%;">Preparation Instructions:<br />Preheat oven to 350 degrees.<br />Mix together brown sugar and butter. Add egg and mix together. Add flour, salt, and vanilla, and mix together well.Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.<br />Bake for 15 to 20 minutes, or until slightly brown. At this point, pull out of the oven and sprinkle chocolate chips evenly over the top. Return to oven for 1 minute. Remove and spread melted chips over the top. Sprinkle with nuts or MnMs. Cut into squares.</span></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com3tag:blogger.com,1999:blog-8358001518338929786.post-2133755674282507452010-06-14T15:07:00.001-07:002010-06-14T15:43:48.443-07:00Veggie Burgers<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64a7vLkoxsflhGO9htJUQ-Evge_wq2-V0g6UG80DHF2rE7-CnJElyH9QMPHxbyMzKfX22mA63USre9NozKqA3e8TiHcuNF-_IWPat9Llq0Zx9544LE43o5giW_ow1NZMLYYtlaTbAPZWl/s1600/IMG_2750.JPG"><img id="BLOGGER_PHOTO_ID_5482754637680481090" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64a7vLkoxsflhGO9htJUQ-Evge_wq2-V0g6UG80DHF2rE7-CnJElyH9QMPHxbyMzKfX22mA63USre9NozKqA3e8TiHcuNF-_IWPat9Llq0Zx9544LE43o5giW_ow1NZMLYYtlaTbAPZWl/s800/IMG_2750.JPG" border="0" /></a> <span style="font-size:130%;"><em>This just may be the only vegetarian meal that gets a standing ovation at our house. I've been tinkering around with this recipe since last summer and I may just have it right now. They are delicious, without the meat hangover afterwards. I promise you won't miss the beef. Promise.</em></span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;"><strong></strong></span> </div><div align="center"><span style="font-size:130%;"><strong>Veggie Burgers</strong></span></div><div align="center"><span style="font-size:130%;">makes 8 large patties</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:130%;">2 cups cooked brown rice (couscous or quinoa also work)</span></div><div align="center"><span style="font-size:130%;">1 cup rolled oats</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">In a food processor, blend until smooth:</span></div><div align="center"><span style="font-size:130%;">2 15 oz. cans beans (I use a combo of black with lentil or soy)</span></div><div align="center"><span style="font-size:130%;">1/2 onion, chopped</span></div><div align="center"><span style="font-size:130%;">2-3 cloves garlic</span></div><div align="center"><span style="font-size:130%;">1 egg yolk, optional but it helps it hold together</span></div><div align="center"><span style="font-size:130%;">2 Tbl. worcestershire sauce</span></div><div align="center"><span style="font-size:130%;">2 Tbl. steak seasoning</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;">1/4 cup BBQ sauce or 1/4 cup ketchup mixed with 2 Tbl. vinegar</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:130%;">Preheat oven to 350*. In a large bowl, combine bean puree with the rice and oats. Divide mixture into 8 portions and with hands, form patties and lay on parchment lined baking sheets. Brush patties with BBQ or ketchup sauce. Bake for 35-45 minutes until somewhat firm to the touch and caramelized on top. Serve on whole wheat buns with your favorite fixings.</span></div><div align="center"><span style="font-size:130%;"></span></div><div align="center"><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:130%;">One of the great things about this recipe, is its versatility. Use the above recipe as a base and go wild. I've added roasted red peppers, caramelized mushrooms, sun dried tomatoes, fresh herbs, blue cheese, and green chilies to the beans and it's always perfect. I've also changed up the seasoning (added cumin, for example) and then served the patties with a cucumber yogurt sauce on pita bread. Enjoy!<br /></div></span><div align="center"></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com1tag:blogger.com,1999:blog-8358001518338929786.post-15329899036322341362010-05-30T08:40:00.000-07:002010-05-30T08:56:38.489-07:00Buttermilk Ice Cream<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKFD3eiHEp6ZWNfd4PpYNkF0tA8TypURIWQY-_3WTa7cI38o9Y4ZnMsnx7xtvdLbr_WbcnZN-YBhQPtVRhAtkdE9LG1EBQBEtPX3F8GtSHbZ2ebC8HSdntAyxZJkFrzhOzcIK8a29_0DN/s1600/IMG_2685.JPG"><img id="BLOGGER_PHOTO_ID_5477091980076145602" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKFD3eiHEp6ZWNfd4PpYNkF0tA8TypURIWQY-_3WTa7cI38o9Y4ZnMsnx7xtvdLbr_WbcnZN-YBhQPtVRhAtkdE9LG1EBQBEtPX3F8GtSHbZ2ebC8HSdntAyxZJkFrzhOzcIK8a29_0DN/s800/IMG_2685.JPG" border="0" /></a><span style="font-size:130%;">I've tried some fabulous homemade ice creams--Dulce de leche, David Lebovitz's chocolate, etc.--but whenever I pull my ice cream maker out of its wintry hold, I'm powerlessly drawn to my recipe for Buttermilk Ice Cream. I'm convinced it's the most incredible frozen homemade confection <em>ever</em>. It's the perfect companion to Summer's berry and fruit desserts: fruit pies, cobblers, and crisps, and it's magnificent with simple sugared berries. Thank you, <a href="http://smittenkitchen.com/"><span style="color:#cc0000;">Smitten Kitchen</span></a>. </span><br /><p align="center"><span style="font-size:130%;">2 cups heavy cream</span></p><p align="center"><span style="font-size:130%;">1 1/4 cup sugar</span></p><p align="center"><span style="font-size:130%;">12 large egg yolks*</span></p><p align="center"><span style="font-size:130%;">2 cups buttermilk</span></p><p align="center"><span style="font-size:130%;">2 teaspoons vanilla or half a vanilla bean, scraped and simmered with the cream</span></p><p align="center"><span style="font-size:130%;">Pinch of salt<br /></span></p><br /><p align="center"><span style="font-size:130%;">In a large, heavy saucepan, combine the heavy cream and one cup of sugar and bring to a simmer over medium heat.<br />In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.<br />Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.<br />Cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture and whisk in the buttermilk, vanilla, and salt. Cool completely and freeze according manufacturer’s directions.<br />* I’m going to share with you a little secret: You don’t need to use all of these egg yolks. Oh sure, you can and the results will blow your ice cream-loving mind. However, let’s say you find that you only have six or eight egg yolks on hand, this will also do. The ice cream will be less rich, but still incredibly more rich than anything you can buy at any store.<br /></span></p></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0tag:blogger.com,1999:blog-8358001518338929786.post-36978775956105438002010-02-12T07:30:00.001-08:002010-02-12T07:33:07.323-08:00Rib-eye Steaks ith Whisk Cream Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4-V1kq4NWo9X4U4OoMnZxlLS-dEDaT4qH6noDBvIoB6yIcNYUPa4XcVCnTSa5Ys8agKIaQO1cyy02UQbzFRaPozURbHH6vHsooHZ58AiYxI57bWQejY9j9ql5VfMvHRsOEy-SvcDx599/s1600-h/IMG_2374.JPG"><img id="BLOGGER_PHOTO_ID_5437379963410394322" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4-V1kq4NWo9X4U4OoMnZxlLS-dEDaT4qH6noDBvIoB6yIcNYUPa4XcVCnTSa5Ys8agKIaQO1cyy02UQbzFRaPozURbHH6vHsooHZ58AiYxI57bWQejY9j9ql5VfMvHRsOEy-SvcDx599/s800/IMG_2374.JPG" border="0" /></a><br /><div align="center"><span style="font-size:130%;"><strong>Rib-eye Steaks with Whiskey Cream Sauce</strong></span></div><div align="center"><span style="font-size:130%;">(stolen and made to my liking from the Pioneer Woman)<br /></span></div><div align="center"><span style="font-size:130%;">5 Tbl. butter<br />3 Tbl. diced onion<br />1/4 cup whiskey<br />1/4 cup beef stock<br />1/4 cup light cream<br />2 rib-eye or new york steaks<br />1. Melt 2 Tbl. of butter in a large skillet (cast iron works great) over medium-high heat. Generously salt and pepper the steaks on both sides, then add to the hot skillet.<br />2. For medium rare, cook for 2 minutes on each side for a thin steak, or 3-4 minutes on each side for a thick steak. Place the steak on a plate and keep warm.<br />3. Melt 2 Tbl. butter in same skillet and add the onion and cook until brown, about 4 minutes.<br />4. Carefully pour in the whiskey, scraping the yummy brown bits from the bottom of the pan. Turn the burner on medium and pour in the beef stock.<br />5. Add salt and pepper to taste.<br />6. Now, whisk in remaining Tbl. of butter.<br />7. Allow the mixture to bubble for 30 seconds, then reduce heat to low.<br />8. Over low heat, pour in the cream.<br />9. Whisk, adding more cream if the mixture looks too brothy.<br />10. Allow to simmer on very low heat until you're ready to spoon over the steaks. </span></div>Annhttp://www.blogger.com/profile/02444649270904977579noreply@blogger.com0