tag:blogger.com,1999:blog-10342318545451373962024-03-05T18:08:25.427-08:00Food VictorianUnknownnoreply@blogger.comBlogger83125tag:blogger.com,1999:blog-1034231854545137396.post-76321928295844638822012-09-15T09:32:00.001-07:002012-09-15T09:43:29.271-07:00Flowers for the Table<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGo6WlUUY-l6C7PQ_PNv5xz7agPNwJeuk8EvLwDL6OwMeKiASuZTjouL_ZWGoV_4ISzwRW2RwHu72nl8-aewn9iBxDdrGJBHg3NRp1fUUQaqdDzOSM8Qs1rli0ig5dyrFcxiagrS6dxV4/s1600/7931188816_d7c8bd7cd9_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGo6WlUUY-l6C7PQ_PNv5xz7agPNwJeuk8EvLwDL6OwMeKiASuZTjouL_ZWGoV_4ISzwRW2RwHu72nl8-aewn9iBxDdrGJBHg3NRp1fUUQaqdDzOSM8Qs1rli0ig5dyrFcxiagrS6dxV4/s640/7931188816_d7c8bd7cd9_b.jpg" width="640" /></a></div>
I have been dwelling on this post for the entire summer. Initially, I wanted to gather a collection of my favorite florists, but I think what I really want to tell you about is the very lovely and talented <a href="http://saipua.blogspot.com/">Sarah Ryhanen</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXNJnGQ1R82zkEuXY7bCEqhZzbhModXY3F93haQI1qg-voiG-uMsE4_F33PfVH23jsTbC9fcTICeuuRo020eqc_4x8hZ7t5C5npbQweIEiD2MtUe_OOY17I-56N9FTEwrNw0azouCJQA/s1600/6804717300_e0224fbfe2_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXNJnGQ1R82zkEuXY7bCEqhZzbhModXY3F93haQI1qg-voiG-uMsE4_F33PfVH23jsTbC9fcTICeuuRo020eqc_4x8hZ7t5C5npbQweIEiD2MtUe_OOY17I-56N9FTEwrNw0azouCJQA/s640/6804717300_e0224fbfe2_b.jpg" width="640" /></a></div>
Sarah combines even the most unlikely plant materials (like tomatoes!)
with gorgeous blooms into the most glorious, moody arrangements. In
Sarah's blog, <a href="http://saipua.blogspot.com/">Saipua</a>, she
specifically speaks to my New York nostalgia, but also, to my
simultaneous longing to live a simple rustic life. She is both city and
country, and her arrangements magically reflect that.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7McAgxESFxv65ioQyj67pbPwWLwzBB_9RQKCK1I5plVba9vlO60FEPHnhuYspCvHysPcS1tLjQaiC-DxuXvDZ32Et3aU-VtuKqV7qiwJuXZnZmoEi11lyRywBdkVeS9R51usxbPsZEo/s1600/5837059471_3cb29bcc7b_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7McAgxESFxv65ioQyj67pbPwWLwzBB_9RQKCK1I5plVba9vlO60FEPHnhuYspCvHysPcS1tLjQaiC-DxuXvDZ32Et3aU-VtuKqV7qiwJuXZnZmoEi11lyRywBdkVeS9R51usxbPsZEo/s640/5837059471_3cb29bcc7b_b.jpg" width="640" /></a></div>
Flowers have a place with food and entertaining. They make everything feel a little more special, they slow down our pace, invite us to linger over dessert. Maybe Sarah's artistry will inspire you to create something lovely for your own dinner table using plants from your own yard, ones that you had never thought of using before.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg163570DTPRullnr7E_FgbXkCOihmtp8_TrUwMRSFxv6XuIC47s53mlLS2cMEdkZA_Ry9XVIwP-3AFe0kFKQUEzo-vM7QUxnPcRLH344_uUl2dlr551nK6wDl-x8TzMqjdBMCCp0rk_gs/s1600/7449154302_a45d444e04_b.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg163570DTPRullnr7E_FgbXkCOihmtp8_TrUwMRSFxv6XuIC47s53mlLS2cMEdkZA_Ry9XVIwP-3AFe0kFKQUEzo-vM7QUxnPcRLH344_uUl2dlr551nK6wDl-x8TzMqjdBMCCp0rk_gs/s640/7449154302_a45d444e04_b.jpg" width="640" /></a><br />
All these gorgeous photos were taken by Sarah Ryhanen! She's an amazing photographer, as well! <br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1034231854545137396.post-86617934564631634842012-08-29T18:53:00.000-07:002012-08-29T19:03:20.312-07:00Honeyed Goat Cheese and Corn Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikG5J1c3Nx7WryONqeorPU-_TcM6F-hcaPKI9Zc03XC64kRUtTaKLWha3dyD0mjfYpy7mxslpsIaxpT8oFl32YtCWdERXQvCToN_4vy6VFWVI94IUxqjkzz4BtXFsg487L9U9fbbStifs/s1600/IMG_9710.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikG5J1c3Nx7WryONqeorPU-_TcM6F-hcaPKI9Zc03XC64kRUtTaKLWha3dyD0mjfYpy7mxslpsIaxpT8oFl32YtCWdERXQvCToN_4vy6VFWVI94IUxqjkzz4BtXFsg487L9U9fbbStifs/s640/IMG_9710.jpg" width="640" /></a></div>
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As we slide into fall, and the corn starts disappearing from the grocery shelves, I wanted to share a recipe to savor those last bits of summery sweetness. This salad is a perfect summer side. The fresh corn with tangy goat cheese and bright cilantro evoke delightful thoughts of sombreros and margaritas. My favorite kind of thoughts, really. Someday soon, I really need to visit Mexico, as it's clear I'm pretty obsessed with their cuisine. This side is great with my pork and blue cheese empanada recipe, so try the two together! <br />
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Honeyed Goat Cheese and Corn Salad<br />
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Ingredients: <br />
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4 Ears of Corn, Husks Intact<br />
2 Tablespoons of Cilantro, Minced<br />
2 Tablespoons of Chevre<br />
1 Tablespoon of Honey<br />
1/2 Teaspoon of Salt<br />
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Cooking:<br />
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Place the ears of corn, husks and all, on a cookie sheet and into the oven at 450 degrees. There's no need to pre-heat. Check on the corn periodically and turn with tongs so that all sides of the husk get browned. Once the husks are a medium brown color in most areas, remove the corn from the oven. Let the ears cool, then remove the husks and silk, then slice the corn from the cob with a sharp knife. Mix the corn with the other ingredients and serve! Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1034231854545137396.post-21237508654646669562012-07-24T19:11:00.001-07:002012-08-29T19:03:43.493-07:00Spicy Cilantro Sesame Slaw<div class="separator" style="clear: both; text-align: center;">
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Southern coleslaw can sometimes be an unappealing concoction of soggy cabbage swimming in miracle whip. This recipe is a lighter, fresher version that I have been making this summer. I love the nutty sesame flavors combined with the bite of the jalapeno and creamy, tangy-ness of the yogurt. <br />
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Spicy Cilantro Sesame Slaw<br />
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Ingredients:<br />
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1 Small Head of Cabbage, Very Thinly Sliced<br />
4 Carrots, Very Thinly Sliced<br />
1/4 Cup of Cilantro, Finely Chopped<br />
2 Jalapenos, Minced<br />
2 Tablespoons of Greek Yogurt<br />
Juice of 1/2 Lime<br />
1 Tablespoon of Sesame Oil<br />
1 Tablespoon of Soy Sauce<br />
1 Teaspoon of Toasted Sesame Seeds<br />
1 Teaspoon of Salt<br />
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Preparation:<br />
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In a large bowl, toss the cabbage with the carrots, cilantro, and jalapeno. Sprinkle with the salt and sesame seeds, then dress the mixture with yogurt, lime juice, sesame oil and soy sauce. Toss thoroughly and serve!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1034231854545137396.post-86387273863761545012012-07-10T18:02:00.000-07:002012-07-10T18:02:17.571-07:00Sparkling Bittersweet Summer Cocktail<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMoITP1UZMkNEXi9txlooGdjLgaAQrxKytetAcar6h97WPBX9CF03sf8fRdX4QznfPyRNcQ7mLtyNAbj4U8F451b3r_UYH6n-JIQXzY4SXPEZKtF1ymvyl1TdHSYtGbUZHkehKjNRfxs/s1600/IMG_9674.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMoITP1UZMkNEXi9txlooGdjLgaAQrxKytetAcar6h97WPBX9CF03sf8fRdX4QznfPyRNcQ7mLtyNAbj4U8F451b3r_UYH6n-JIQXzY4SXPEZKtF1ymvyl1TdHSYtGbUZHkehKjNRfxs/s640/IMG_9674.jpg" width="426" /></a></div>
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I am a nut for sparkling wine. I know it can be super cheesy and cliche, but when it hits your lips, it tastes so good! (Old-School, anyone?!) One recent Friday evening, feeling overwhelmed and in need of some alone time, I stopped off at the store and picked up a bottle of bubbly. There's something wonderfully indulgent about taking a lovely flute of something sparkling outside on a quiet summer evening. It was just what I needed! <br />
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Sparkling Bittersweet Summer Cocktail<br />
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Ingredients:<br />
1/2 Ounce of Lillet Blanc (A sweet french wine, similar to dessert wines)<br />
2 Dashes of Angostura Bitters<br />
2-3 Ounces of Sparkling Wine (Depending on how tall your flutes are)<br />
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Preparation:<br />
Pour your Lillet Blanc* into your flute. Top off with sparkling wine and add your bitter dashes! Voila!<br />
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*Note about Lillet Blanc: It's this really delicious sweet, desserty wine which can be served alone as an aperitif or it's great to keep on hand for the sweet note in your cocktails. I also like it with gin cocktails!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1034231854545137396.post-2563270423004777362012-05-22T19:01:00.000-07:002012-05-22T19:01:01.775-07:00Red Wine & Bacon Braised Kale and Endive<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRT6fIemapYOGFj1agnw9FQ3VdRJTN2AwjuFMP3jE7iCyH3ulu2v53yEWeRP1ToxAGfv-_3kVqis_Z1IGNIHJ8ZOhbKhW1Rbdi0cqlKDKdn3mCA6mMnWg3o-Rf0OfNEEVBlHFgfJUgf8/s1600/IMG_9237.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRT6fIemapYOGFj1agnw9FQ3VdRJTN2AwjuFMP3jE7iCyH3ulu2v53yEWeRP1ToxAGfv-_3kVqis_Z1IGNIHJ8ZOhbKhW1Rbdi0cqlKDKdn3mCA6mMnWg3o-Rf0OfNEEVBlHFgfJUgf8/s640/IMG_9237.jpg" width="640" /></a></div>
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I'm not sure what happened here. I was on a real roll this year, posting every single week and so proud of myself! Somehow, life got a little busy and in the way of things I enjoy doing for myself, like this blog. And cooking, for that matter. I feel like there has been way more Trader Joe's frozen Indian food in my life than I would truly like to admit.<br />
This recipe is something my husband and I enjoyed a few weeks ago for brunch, and while, (hold your breath for a very-un-southernly admission,) I don't normally enjoy greens, I love the light bitter taste of the kale with the tangy vinegar and salty bacon. With a fried egg on top, it's pretty great! <br />
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Red Wine & Bacon Braised Kale and Endive<br />
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Ingredients:<br />
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1/4 Pound of Bacon <br />
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2 Cloves of Garlic, Minced<br />
1/2 Onion, Minced<br />
3 Cups of Kale and Endive, Roughly Chopped <br />
1 Cup Chicken Stock<br />
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1/2 Cup of Red Wine<br />
1 Tablespoon of Chili Flakes<br />
Salt to Taste<br />
Splash of Red Wine Vinegar<br />
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Cooking:<br />
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In a large frying pan, cook your bacon on medium heat. Remove the bacon once it's crispy and cooked to your preferred crunch. Pour out all but 3 tablespoons of bacon grease, and reserve for another recipe if you desire, like some <span id="goog_834059396"></span><a href="http://www.blogger.com/">fried sage baconnaise<span id="goog_834059397"></span></a>. Add in the onion and garlic. Cook until the onion is translucent. Add the kale, endive, stock, wine and chili flakes to the pan. Continue cooking for 35 minutes on low heat until the kale is wilted and soft and the sauce is reduced. Chop 2-3 pieces of bacon into bits and stir into the wilted greens. Add your salt to taste and a splash of vinegar. I think this is perfectly served with a fried egg over the top, and your remaining bacon on the side!<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1034231854545137396.post-19602191889881124112012-04-04T18:14:00.000-07:002012-04-04T18:14:37.593-07:00Fried Garlic and Sage Baconnaise<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0OJ9amMsS0FrGxumhdP-r7Tw4brar6ymHj9mQcRa7JCBDZuQJyH7gCJ4dEUQ_AGbixtRfmDszImVmKle08UIMYeCxU6KSEIl8JJPKN4WMWeFYUbjYnG_Yye0YOZSZf9ZTDUDMmt1Nps/s1600/IMG_8823.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0OJ9amMsS0FrGxumhdP-r7Tw4brar6ymHj9mQcRa7JCBDZuQJyH7gCJ4dEUQ_AGbixtRfmDszImVmKle08UIMYeCxU6KSEIl8JJPKN4WMWeFYUbjYnG_Yye0YOZSZf9ZTDUDMmt1Nps/s640/IMG_8823.jpg" width="640" /></a></div><br />
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A few weeks ago, I tried going on this diet called, The Paleo Diet or The Caveman's Diet. I very quickly realized that there was no way that I could keep it up. It was just way, way too much meat for me, and I already had a bit of green guilt over the meat that I currently include in my diet. I did have an awesome take-away though. Baconnaise! I have been wanting to try my hand at homemade mayonnaise and adding bacon to the mix sounded even more delicious. This recipe is fantastic on sandwiches, or another idea and my husband's favorite, sweet potatoes.<br />
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Fried Garlic and Sage Baconnaise<br />
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Ingredients:<br />
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2 Egg Yolks<br />
1/2 Cup of Bacon Grease<br />
1/2 Cup of Olive Oil<br />
3 Sage Leaves<br />
1 Clove of Garlic, Peeled <br />
1 Teaspoon of Whole Grain Mustard<br />
Juice of 1 Lemon<br />
Pinch of Salt, to Taste<br />
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Preparation:<br />
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Heat the bacon oil in a sauce pan on medium heat. Place the garlic cloves and sage leaves into the oil. Fry the garlic and sage until the sage leaves are crispy and the garlic is just turning light golden brown. Chop the sage and garlic, then set aside. Let the grease come back to room temperature, then add in the olive oil. In an electric blender, whisk the egg yolks, a teaspoon of lemon juice, and the mustard on low speed. Once the mixture is smooth and incorporated, slowly, slowly start adding the oil mixture. Add something like a teaspoon at a time, wait until it is completely incorporated, then repeat until the oil is completely incorporated. As the baconnaise starts to thicken, you can add the oil a little bit faster. Once the oil is mixed in, add the remaining lemon juice and the chopped garlic and sage. Add salt to taste. It will be thinner than regular mayonnaise at first, but refrigerate and it will thicken to normal consistency.<br />
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(Really Important) Note - Don't cheap out on the bacon. The oil, therefore the baconnaise, will be fairly flavorless if you use cheap bacon for the grease. I recommend using Applegate Farms Smoked Organic Bacon. It's pretty delicious on its own and the grease is very flavorful.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1034231854545137396.post-39405286750146218082012-03-21T19:54:00.000-07:002012-03-21T19:54:30.070-07:00Art for the Kitchen WallsThis week, I have been thinking about dressing up my cubicle at work with a little art, but I keep coming across pieces that I would love to have in my kitchen. I wanted to share a few of my very favorites.<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnKPGH_T0ollQHnbQ6Wg-TdKZXgq-_TdTwbvjSk6rVvKjqvvMxoY7UKxXautFjD0loa94yqGtKc8bVxrPnK6to9Z4zzEGItJLAJ_9I9RqzzYgoKGyPGqcdvIWtjJfm9gK1EopB_-jdkM/s1600/Mushroom+print+by+20x200.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnKPGH_T0ollQHnbQ6Wg-TdKZXgq-_TdTwbvjSk6rVvKjqvvMxoY7UKxXautFjD0loa94yqGtKc8bVxrPnK6to9Z4zzEGItJLAJ_9I9RqzzYgoKGyPGqcdvIWtjJfm9gK1EopB_-jdkM/s640/Mushroom+print+by+20x200.jpg" width="512" /></a></div><div class="separator" style="clear: both; text-align: left;">This <a href="http://www.20x200.com/artworks/3331">mushroom print</a> is pretty fabulous. I love the organic botanic style. It's called, Mushrooms, by Wendy MacNaughton on one of my favorite go-to sites for good and affordable art, 20x200. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncI1KRFB93dr3K9gZ_wItZV1GwZNE9h6BqRlmrELymF3dyRkQN219wl4aRzyV6a-lY-8cJTcDhwWpnphEJGg5W3Lw18DdMHofiEBaBbyX3M17nxLSUiLxMISdxweJ9wrZ61kbw4AXOhM/s1600/blackpoolrock+Joel+Penkman.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncI1KRFB93dr3K9gZ_wItZV1GwZNE9h6BqRlmrELymF3dyRkQN219wl4aRzyV6a-lY-8cJTcDhwWpnphEJGg5W3Lw18DdMHofiEBaBbyX3M17nxLSUiLxMISdxweJ9wrZ61kbw4AXOhM/s640/blackpoolrock+Joel+Penkman.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"> I have such a hard time picking a favorite from this artist, <a href="http://joelpenkman.com/Blackpool-rock">Joel Penkman</a>. All of his paintings are stunning! And you can buy his prints of them on <a href="http://www.etsy.com/shop/JoelPenkman">Etsy</a>! </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9v44SPEV8rPsGAD_Boip4mPHkHeQ_dH92S54hGr6OQIFZv5zHqKiHog6DtjSE0Jy8jSxkuMZaP36V1Ok_UmXZUMImM01qK71C3Rk5kK980aNTb3FxwDz1StYSYlPpY0DXWvTft3_dl8/s1600/Tips+via+Society+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9v44SPEV8rPsGAD_Boip4mPHkHeQ_dH92S54hGr6OQIFZv5zHqKiHog6DtjSE0Jy8jSxkuMZaP36V1Ok_UmXZUMImM01qK71C3Rk5kK980aNTb3FxwDz1StYSYlPpY0DXWvTft3_dl8/s640/Tips+via+Society+6.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">This is such a great modern shot! I always think that pastry tips are such lovely sculptural objects and this photo, titled<a href="http://society6.com/product/Cake-kuY_Print?tag=food"> Cake</a>, by Bomobob, is on another great art site, Society 6.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGfJ9WKxS0vhwe0u4WPPHoInzNFLUo-bjYteFYTv62EQWFoy8tJfTe7BYafwh9sr2pBAbAUw8JlEpQyCxXMwDJy5hhJrEXbex4cWDx28T008SoVPH3rzIWgDCtl31gsAC5cmgQ0JXuoQ/s1600/Stanley+Chow+Gordon+Ramsay.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGfJ9WKxS0vhwe0u4WPPHoInzNFLUo-bjYteFYTv62EQWFoy8tJfTe7BYafwh9sr2pBAbAUw8JlEpQyCxXMwDJy5hhJrEXbex4cWDx28T008SoVPH3rzIWgDCtl31gsAC5cmgQ0JXuoQ/s640/Stanley+Chow+Gordon+Ramsay.jpg" width="452" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6WurXK9xYYs3Qnfig5aO52mKZYjqEtokY9-zUE3z6mHR-GEPgAl9I01LTOaJDRqlLbemsH0QHLNV6rWGAOR3mUg7E-oJxHT2irHdLlMozTjUtx7OBnp9cUYiKP8KPdYymtfGWktEsNs/s1600/Stanley+Chow+I+heart+Bacon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6WurXK9xYYs3Qnfig5aO52mKZYjqEtokY9-zUE3z6mHR-GEPgAl9I01LTOaJDRqlLbemsH0QHLNV6rWGAOR3mUg7E-oJxHT2irHdLlMozTjUtx7OBnp9cUYiKP8KPdYymtfGWktEsNs/s640/Stanley+Chow+I+heart+Bacon.jpg" width="452" /></a></div><div class="separator" style="clear: both; text-align: left;">These two prints are by the super awesome Stanley Chow! I love the humor and bold, graphic style. (I love his stuff so much that Michael Caine, may, or may not be, hanging in my living room!) You can buy Stanley's prints on his iphone app, as well as his site <a href="http://www.stanleychowillustration.com/">here</a>. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1034231854545137396.post-9018154169910319952012-03-13T19:49:00.000-07:002012-03-13T19:49:26.844-07:00Vanilla Simple Syrup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyN3WClYXBQKwxk2NAgPuRC_fm-XyYxactqNS-2uZObmGFGDp7Yks2AQx7TN9fF48N58mBTN0x-oA33QOUk6_FL19-PqjwrLAMPt_6qPy55gP3LD7pcMS0QXDK3w4sR6_xlQ_zp-Ef6I/s1600/IMG_8789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyN3WClYXBQKwxk2NAgPuRC_fm-XyYxactqNS-2uZObmGFGDp7Yks2AQx7TN9fF48N58mBTN0x-oA33QOUk6_FL19-PqjwrLAMPt_6qPy55gP3LD7pcMS0QXDK3w4sR6_xlQ_zp-Ef6I/s640/IMG_8789.jpg" width="426" /></a></div>One of my favorite treats when I'm out and about are those delicious tea lattes from that ubiquitous coffee chain, but I also love recreating the experience at home for a fraction of the cost. This is the secret ingredient, and it's super easy to make. You could also use this syrup in coffee, hot chocolate, or even in a cocktail recipe! <br />
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Vanilla Simple Syrup<br />
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Ingredients:<br />
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3 Cups of Sugar<br />
3-1/2 Cups of Water<br />
1 Vanilla Bean<br />
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Cooking:<br />
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Take the vanilla bean and slice it in half, lengthwise. With the tip of a paring knife, scrape the seeds from the flesh. In a saucepan, pour in your water and sugar together, then add the vanilla bean halves and the seeds. Whisk over medium heat until the sugar is completely dissolved. Remove the bean halves and pour into a resealable container. It will be good for a week or two, but if you have a sweet tooth in the morning, like I do, it will be gone before then! Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1034231854545137396.post-4410428905094386022012-03-06T19:01:00.000-08:002012-03-06T19:01:09.658-08:00Chicken Stock<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bpFngR74ilxKe-i2r0ts1Ygx7Q9Z1X8-Wgww9II_l_0vA4miFYxv8NLFDpRMfJh5Xv5iRK-jAFj8lG0zzHZUBbtY1MAPDFtBhY6okybNF_I6_Pue9hK9zUZr6hXoQEuns5P637rjvYQ/s1600/IMG_8777.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bpFngR74ilxKe-i2r0ts1Ygx7Q9Z1X8-Wgww9II_l_0vA4miFYxv8NLFDpRMfJh5Xv5iRK-jAFj8lG0zzHZUBbtY1MAPDFtBhY6okybNF_I6_Pue9hK9zUZr6hXoQEuns5P637rjvYQ/s640/IMG_8777.jpg" width="640" /></a></div>Making stock from scratch is dead simple and it's such a good way to use every bit of the chicken. I very often will buy a whole organic chicken, remove the meat for use in other dishes, then use the carcass for amazingly fragrant stock. Once the carcass is cooked, you can pull off the extra meat for a small helping of chicken salad. I make a huge batch of the stock, then freeze in smaller containers, pulling it out as needed, until it's time to make more. You can put just about anything edible in the pot for extra flavor. This batch had radish greens and tops and some cauliflower stems in addition to the other ingredients. It's so easy and a great way to save a few extra pennies! <br />
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Chicken Stock<br />
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Ingredients:<br />
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1 Whole Chicken, Breasts, Thighs and Wings Removed<br />
8 Cups of Water<br />
1 Lemon<br />
1 Carrot<br />
1 Celery Stick<br />
1 Peel and Outer Skin of an Onion <br />
2 Garlic Cloves (Leave the Peel On!)<br />
3 Bay Leaves<br />
1 Tablespoon of Black Pepper <br />
1 Teaspoon of Salt<br />
1 Teaspoon of Whole Cumin Seeds<br />
Any Other Clean Vegetable Scraps! <br />
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Cooking:<br />
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In a very large stockpot, put in all of your ingredients and bring the water to a boil. Once boiling, reduce to low heat and simmer, covered, for approximately 2 hours. Strain the stock and store. DONE! It's that easy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1034231854545137396.post-59259173929714808842012-02-27T21:54:00.000-08:002012-02-27T21:54:45.750-08:00Lemony Kale Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhwohnL35NFkrVOa_apGt3RxriU0wrgcBt5w4fsDpcG_Vp3vdC7ObFcWzdkdeZtEXYWsre4I6azyqA-wL_MCW5g69oV3KAgNqmCSuaEg8cgxm2HNT4LjH-AdPccgSiUUhgj6ofnzz2yY/s1600/Kale+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhwohnL35NFkrVOa_apGt3RxriU0wrgcBt5w4fsDpcG_Vp3vdC7ObFcWzdkdeZtEXYWsre4I6azyqA-wL_MCW5g69oV3KAgNqmCSuaEg8cgxm2HNT4LjH-AdPccgSiUUhgj6ofnzz2yY/s640/Kale+Salad.jpg" width="640" /></a></div><br />
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Greens are so good for you, but I have such a hard time eating them. It's that bitter dirt taste that turns me off. After tasting my friend, Paul's, kale salad recipe, I realized kale is very different from its collard cousin. The bitterness is less intense and can be cut with lemon juice and salty Parmesan. Now, when I make a giant bowl of this, it doesn't last longer than the one meal. One step closer to Pop-Eye! <br />
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Lemony Kale Salad <br />
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Ingredients:<br />
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20 Stems of Kale<br />
Juice of 1 Lemon<br />
1 Tablespoon of Olive Oil<br />
1/8 Cup Shaved Parmesan<br />
1 Clove of Garlic, Minced<br />
1/8 Teaspoon of Salt<br />
1/8 Teaspoon of Chili Flakes<br />
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Cooking:<br />
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Cut the stems away from the leaf of the kale and discard. Roughly chop the leaves and place into a steamer. Steam the leaves for 6-8 minutes until just softened. Meanwhile prepare an ice bath in a large bowl. Once cooked, drop the kale into the ice bath. Once the kale is cooled, strain and pat dry excess water or spin in a salad spinner. Place the kale in a large mixing bowl and stir in the other ingredients with tongs until thoroughly combined. I like to put this salad into the fridge and let it marinate overnight, since the flavors seem to age well together, but it's great straight away, too!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1034231854545137396.post-54777279007987261992012-02-20T21:55:00.000-08:002012-02-20T21:56:39.049-08:00Vanilla Pecan Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYNuHOHN0bM_1yVB2EYRxCqhb16h7qxwoXy21tkT4v6O0MnYX28LXJJV6BdPRdB2EQIGgwD4f4EHuIn03Y_2Oi6Ye-mfypzoQW0vgBkdgT8JQa-AueiqqWV5_XocSn3YFM6tUVJfK-U4/s1600/IMG_8743.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYNuHOHN0bM_1yVB2EYRxCqhb16h7qxwoXy21tkT4v6O0MnYX28LXJJV6BdPRdB2EQIGgwD4f4EHuIn03Y_2Oi6Ye-mfypzoQW0vgBkdgT8JQa-AueiqqWV5_XocSn3YFM6tUVJfK-U4/s640/IMG_8743.jpg" width="640" /></a></div><br />
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The first year my husband and I moved into our house, I very ambitiously tilled up a 400sqft bit of earth to grow vegetables in our tiny backyard. Next, I carefully transplanted about 40 plants which I had babied from little tiny seeds into delicate seedlings. Somehow, though, I failed to pay attention to the giant pecan tree which prevents the backyard from getting enough sun to ever produce a lovely tomato or pepper. I gave up on the vegetable garden out back and moved it to our even smaller front yard. While I have accepted that my vegetables are going to be in a more non-traditional location, I kept waiting for the pecan tree to actually produce. Two years went by, but we finally have pecans this year; a gorgeous, giant bowl of pecans (the squirrels were good enough to leave us a few) that came from our own pecan tree.<br />
I have been making pancakes from the Joy of Cooking recipe since I was 4 years old. The recipe is so simple and adaptable. You can include almost any item into the batter: nuts, fruits, etc. This local pecan version might be my favorite yet, but maybe that's the locavore excitement I'm tasting. <br />
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Vanilla Pecan Pancakes<br />
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Ingredients:<br />
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1-1/2 Cups All-Purpose Flour<br />
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3 Tablespoons of Sugar<br />
1 Teaspoon of Salt <br />
1-1/2 Teaspoons of Baking Powder <br />
1/2 Cup of Chopped Toasted Pecans <br />
1/8 Teaspoon of Cinnamon <br />
1/8 Teaspoon of Nutmeg <br />
1-1/2 Cups of Milk <br />
2 Large Eggs<br />
1 Teaspoon of Vanilla Paste (or Vanilla Extract)<br />
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3 Tablespoons of Melted Butter<br />
Butter for the Griddle/Pan<br />
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Cooking:<br />
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Whisk together the flour, sugar, salt, baking powder, spices and pecans in a large bowl. In a separate bowl, whisk the eggs, milk, vanilla paste and melted butter together, then pour into the dry ingredients. Stir until the dry ingredients are just incorporated. Don't over stir. On a griddle or a saucepan, greased with butter, on medium heat, pour 1/2 cup of batter per pancake. You may be able to do more than one at a time with a griddle. Cook until the center of the pancake's bubbles pop and lift the edges to see if the center is golden brown. This may take around 5 minutes or so. Slide a spatula underneath the pancake and flip it. The second side will take much less time. Remove the pancake when both sides are lightly browned. Serve with syrup and more butter!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1034231854545137396.post-80541854950278637652012-02-13T19:55:00.000-08:002012-02-13T19:55:44.180-08:00Seeds, Seeds, Seeds!<div style="text-align: left;"></div><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Oc29X5EA6oGy8y8F3a1m4kcwagdvxN-_Gqwe_egrMPAhtniNvZXSr1ASQiJSyDroTcqBe5uUOtpj-s-G2qoWXDnVqTCEyQUwg8IaqXiQoOEW00Gk_tmYzd5Qzqh17l-C9uXSbUzsV8o/s640/IMG_8724.jpg" width="640" /> At this time of year, my brain starts whirring with ideas for the year's garden. I gather my seed catalogs, <a href="http://www.seedsavers.org/">Seed Savers Exchange</a> and <a href="https://www.territorialseed.com/">Territorial Seed Company</a> winning favorites for this year, along with my boxes of leftover seeds from last year. I carefully catalog what I have and then I get to shop for new fun things that I might be missing. I cannot wait to try some rhubarb plants this year. I know they don't do very well in the hot south, and that my space in the garden is so limited, but I just can't resist the idea of having that gorgeous fruit in my very own yard! I'm also so excited to grow some fava beans this year. From the moment I watched Jamie Oliver crush raw favas, fresh from his garden, on Jamie at Home, I've longed to repeat the experience. So, now that I have placed the orders for the new stuff, the fun begins...I have to figure out where to squeeze everything in! I find a glass of wine helps!</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1034231854545137396.post-41019867637122068912012-02-05T20:34:00.000-08:002012-02-05T20:34:52.954-08:00One-Eared Stag for Brunch<div class="separator" style="clear: both; text-align: left;">Last weekend, my husband and I felt we needed to venture out for a proper Sunday brunch. Looking for something a little more interesting than the usual french toast institutions and we were super excited to see that <a href="http://www.oneearedstag.com/">One-Eared Stag</a>, one of my favorite dinner spots, serves a delicious brunch. One-Eared Stag opened last year in Inman Park, John Kessler gave it a great review <a href="http://blogs.ajc.com/food-and-more/2011/07/21/one-eared-stag-restaurant-review-atlanta/">here</a>. I really like the innate "southernness" of the place; maybe "new southern" would classify it correctly. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEO3b29sJrywe4CTrsiI-ta9gNAC5XEkAMKq79URi8n7Zwq_SyosDKYi_VmVv5a2Q3cKNHqMXcPJ96v3msSLxBf8TquAZzrYO33tnTnCje7w-rTnC7zo-gzfva7rwl5oxFj5mdxYHpfo/s1600/IMG_2233.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEO3b29sJrywe4CTrsiI-ta9gNAC5XEkAMKq79URi8n7Zwq_SyosDKYi_VmVv5a2Q3cKNHqMXcPJ96v3msSLxBf8TquAZzrYO33tnTnCje7w-rTnC7zo-gzfva7rwl5oxFj5mdxYHpfo/s1600/IMG_2233.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEO3b29sJrywe4CTrsiI-ta9gNAC5XEkAMKq79URi8n7Zwq_SyosDKYi_VmVv5a2Q3cKNHqMXcPJ96v3msSLxBf8TquAZzrYO33tnTnCje7w-rTnC7zo-gzfva7rwl5oxFj5mdxYHpfo/s640/IMG_2233.JPG" width="640" /></a></div><br />
We started brunch with a kimchi bloody mary. At first, I wasn't sure if the bitterness of the cabbage worked in the sweetly, salty, tang of a bloody mary, but one more sip and I was sold. I like the new layer of flavor, combined with the spiciness that defines kimchi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dn5OUtlyjP6WD97qkiSl22qOPgj5J3lm6BQpSM1tTCnHcaXUtJU3KZ6gvplZQhdkIdZvhagj2hRSiDwBD7PrWZvW9-WLW9i0uItN3uo0SMnKfoQoeNcHz6jZfEO_os_YcIaFTzZgUCM/s1600/IMG_2235.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dn5OUtlyjP6WD97qkiSl22qOPgj5J3lm6BQpSM1tTCnHcaXUtJU3KZ6gvplZQhdkIdZvhagj2hRSiDwBD7PrWZvW9-WLW9i0uItN3uo0SMnKfoQoeNcHz6jZfEO_os_YcIaFTzZgUCM/s640/IMG_2235.JPG" width="640" /></a><br />
As a sort of appetizer, we ordered the black pepper biscuits with peach marmalade. I've never had a black pepper biscuit before, but I am going to make them this way every time from now on! They were so good, especially with the sweet tart flavor of the peaches on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31xCchLN8FxDzVcFqdnnvjR0Lgj0t1GKSAwU97jYq2WgRcaGxqHQKnPmYiGhBbjQUPFxa0yZ-P3N8eXwf3AoN8nAjIgyOxZybYDhCBHQ3o2_XQStbOwV3FfJhc0YmBPiE_QpHCPGT1u8/s1600/IMG_2237.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31xCchLN8FxDzVcFqdnnvjR0Lgj0t1GKSAwU97jYq2WgRcaGxqHQKnPmYiGhBbjQUPFxa0yZ-P3N8eXwf3AoN8nAjIgyOxZybYDhCBHQ3o2_XQStbOwV3FfJhc0YmBPiE_QpHCPGT1u8/s640/IMG_2237.JPG" width="640" /></a> <br />
For our main courses, we shared the hanger steak with chimichurri over potato hash with fried eggs, and fried chicken and waffles with sorghum syrup and marrow butter. It was honestly hard to choose which was the favorite. The fried chicken and waffle were cooked to perfection. The chicken's golden crust was crunchy and salty, the meat was almost buttery, which was a gorgeous compliment to the sweet sorghum syrup and bready waffle. The steak was equally delicious, set off by the parsley and garlic in the chimichurri, and the creaminess of the runny egg yolks.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwunLeVER9fF6PVIBzI21k0FuplDPCQjDCh0UxXDCC3aaeKF7emp3xUrGpPuyzUWEJGimQZemAuHo7a-DSytib4eWeEC5KC0YIccqViiQXky-6Oj9FtE3CoKtvH-HY3IS935NXQhWssAg/s1600/IMG_2236.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwunLeVER9fF6PVIBzI21k0FuplDPCQjDCh0UxXDCC3aaeKF7emp3xUrGpPuyzUWEJGimQZemAuHo7a-DSytib4eWeEC5KC0YIccqViiQXky-6Oj9FtE3CoKtvH-HY3IS935NXQhWssAg/s640/IMG_2236.JPG" width="640" /></a></div>The best thing about One-Eared Stag, aside from the great food, is that the menu changes on a regular basis, dependent upon local, seasonal produce. (You can expect to see that amazing fried chicken on the menu on Sundays and Mondays, regularly.) Nothing excites me more than a Georgia restaurant using food grown in Georgia!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dn5OUtlyjP6WD97qkiSl22qOPgj5J3lm6BQpSM1tTCnHcaXUtJU3KZ6gvplZQhdkIdZvhagj2hRSiDwBD7PrWZvW9-WLW9i0uItN3uo0SMnKfoQoeNcHz6jZfEO_os_YcIaFTzZgUCM/s1600/IMG_2235.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1034231854545137396.post-85820537020781252082012-01-29T16:37:00.000-08:002012-01-29T16:37:52.931-08:00Hoppin' John<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CULT-xgCxh2s7GzUxHATUzoOTYTHALeGVCzEBbgiHl12j5kUiT8bcZ8VtD6a74B6R_YqjtvQiIP2C2Z4XL6dXfMnJ0iL_Bq0OtjkD8UJN3n8rd6eeG11oC12jX3LvrVHNWeGiSBaCq8/s1600/IMG_8718.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CULT-xgCxh2s7GzUxHATUzoOTYTHALeGVCzEBbgiHl12j5kUiT8bcZ8VtD6a74B6R_YqjtvQiIP2C2Z4XL6dXfMnJ0iL_Bq0OtjkD8UJN3n8rd6eeG11oC12jX3LvrVHNWeGiSBaCq8/s640/IMG_8718.jpg" width="640" /></a></div><br />
<br />
Hoppin' John is my favorite meal to have in the beginning of the new year. Since we were on vacation on New Year's day, I wasn't able to make the spicy, black-eyed pea goodness as usual. Back in town, I just couldn't stop craving it, so...I made a GIANT batch for just my husband and I! I had enough for lunches and still some to freeze for later. If you Google Hoppin' John, you will find loads of recipes. My recipe isn't ground-breaking, but is simple, fresh and can easily be cooked in a crock pot. It's a great Sunday night meal which will stretch into weekday lunches. <br />
<br />
Hoppin' John<br />
<br />
Servings: 6-8 <br />
<br />
Ingredients:<br />
<br />
4 Strips of Bacon, Chopped into 1/2" Pieces<br />
1 Ham Hock<br />
3 Sticks of Celery, Diced <br />
2 Green Bell Peppers, Diced<br />
1 Orange Bell Pepper, Diced<br />
1 Red Bell Pepper, Diced<br />
1 Onion, Diced<br />
3 Cloves of Garlic, Minced<br />
2 Jalepenos, Minced<br />
2 28 Ounce Cans of Diced Fire-Roasted Tomatoes<br />
2 14 Ounce Cans of Chicken Stock<br />
2 Cups of Soaked Black-Eyed Peas (or Canned Black-Eyed Peas)<br />
2 Bay Leaves <br />
1 Tablespoon of Paprika<br />
1 Teaspoon of Salt<br />
1 Teaspoon of Cumin<br />
1/2 Teaspoon of Cayenne<br />
4 Cups of Cooked Rice, For Serving<br />
<br />
Cooking:<br />
<br />
In a large saute pan, toss in your bacon pieces. Cook on Medium-High heat until they begin to render grease and are starting to brown just on the edges. Add in the garlic and jalepenos. Saute for 30 seconds, stirring, then add the celery, onion, and bell pepper. Cook until the onion goes translucent and the vegetables are just softened. In a large stock pot, or in a crock pot, place your ham hock. Add in the cooked vegetables and bacon, along with the tomatoes, stock, peas and spices. Simmer on low for 2 hours in the stock pot, or until the beans are cooked through. (For the crock pot, you could leave it on low for 6-8 hours.) Serve with the cooked rice and your favorite hot sauce. I like to stir in the rice and save the leftovers for lunch the next couple of days.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1034231854545137396.post-4993892866383434792012-01-22T19:49:00.000-08:002012-01-22T19:49:31.992-08:00Butternut Squash and Ricotta Bruschetta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-ABqiE_OoDYPhe_1auiBQzobnj8iQhVxL-tf5zHi_kMcZyrXmk7YQXs9-APe54-PLLlfXJnRSRNhu6DvFqKLfr5osG0QnyaqnluNXumxmRF-FpOdybH3rO7gkDTCbKa3Ty7C9IkC5hw/s1600/IMG_8688.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-ABqiE_OoDYPhe_1auiBQzobnj8iQhVxL-tf5zHi_kMcZyrXmk7YQXs9-APe54-PLLlfXJnRSRNhu6DvFqKLfr5osG0QnyaqnluNXumxmRF-FpOdybH3rO7gkDTCbKa3Ty7C9IkC5hw/s640/IMG_8688.jpg" width="640" /></a></div><br />
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Last weekend, our awesome neighbors invited us over to watch the equally awesome Mr. Ricky Gervais host the Golden Globes. In honor of this Golden celebration, I made a golden appetizer. I really like the small kick of the jalepeno, combined with the savory of the garlic, the sweet of the honey and squash, the creaminess of the Ricotta and the saltiness of the Parmesan. It's like a perfectly balanced cocktail, but in appetizer form! <br />
<br />
Butternut Squash and Ricotta Bruschetta<br />
<br />
Ingredients:<br />
<br />
1 Cup of 1/2" Cubes of Butternut Squash<br />
4 Cloves of Garlic, 3 Cloves Minced and 1 Clove Reserved<br />
1 Jalepeno, Minced<br />
2 Tablespoons of Olive Oil<br />
1 Teaspoon of Honey<br />
1/4 Teaspoon of Salt<br />
1 Cup Ricotta Cheese<br />
1 Baguette<br />
Parmesan Shavings for Topping<br />
<br />
Cooking:<br />
<br />
Pour your olive oil into a saute pan on medium heat. When the oil starts to wave, add in the minced garlic and jalepenos. Saute for 30 seconds, then add in the butternut squash. Saute for approximately 10 minutes, until the squash is softened. Add in the honey and salt, stirring to coat evenly. Meanwhile, slice your baguette into 1/2" thick slices, place on a cookie sheet and broil in the oven to toast lightly. Once slightly brown, remove the pan from the oven and rub each piece of toast with the reserved garlic clove. Next, spread a layer of ricotta onto the baguette slices, then top with the warm squash, followed by a few shaves of Parmesan.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1034231854545137396.post-60864358625093604102012-01-15T20:32:00.000-08:002012-01-15T20:32:58.917-08:00Favorite Soup Making ToolsWe definitely ramp up the soup production in the Cole household during wintertime. I make lots of chili and creamy soups, so I wanted to share some of my favorite kitchen items for soup making.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAwOCKjRxKhfj238SAMtUFdub-abRdcYSES61h02aQqiq-xl5MakPhq839SfpwKgNXcg8gF0oXMl908UMOXnmT4wiH-_8n2GkPUt4USLNhS0pPb44L7SNS09UDLjtOTpw5-WD8W78P0ls/s1600/Screen+shot+2012-01-15+at+11.09.24+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAwOCKjRxKhfj238SAMtUFdub-abRdcYSES61h02aQqiq-xl5MakPhq839SfpwKgNXcg8gF0oXMl908UMOXnmT4wiH-_8n2GkPUt4USLNhS0pPb44L7SNS09UDLjtOTpw5-WD8W78P0ls/s1600/Screen+shot+2012-01-15+at+11.09.24+PM.png" /></a></div>Le Creuset makes my all-time favorite cookware. (Let me add, no one pays me to say this!) I think the heat distribution is amazing and they come in beautiful colors. I have two pots, including a huge red dutch oven like this fabulous green one, that my mother received when she got married. They're over 30 years old and in amazing shape! The dutch oven is perfect for all sorts of things, but I use it most for soups and chili.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwU5WW4g7v5JEThxgMERGH9f7zsfbPJhyphenhyphenm04hs-T4MyjKnzCmeMesDlW_SnpxO2amqJP9lItnOpDBLPmprN0bqDt3SimtjBVRQBIiTVJoUQMX3Pa7BjIxnHuzQZwrFGiXrHr7ytouxYM/s1600/Screen+shot+2012-01-15+at+11.11.37+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwU5WW4g7v5JEThxgMERGH9f7zsfbPJhyphenhyphenm04hs-T4MyjKnzCmeMesDlW_SnpxO2amqJP9lItnOpDBLPmprN0bqDt3SimtjBVRQBIiTVJoUQMX3Pa7BjIxnHuzQZwrFGiXrHr7ytouxYM/s1600/Screen+shot+2012-01-15+at+11.11.37+PM.png" /></a></div><br />
I have lots of knives, and I love my japanese knives from Global and Shun, but more often than not, this Wustoff Hollow Edge beauty is my workhorse. I use it for everything, really; dicing onions, mincing garlic, slicing tomatoes...it's great!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqD3zkuajNMcPSGDYWD1qiqX7lS0mzEt48RhRs7xTZbnyeUZ9By02T-YA-FbRkHyhE0m5zNKeGEyx03eGK9jlzS6CF-Uk08eEi4e-hGfseXCWtfQMBY-I2Hi-wzcD57PrOqKuvQoEGNk/s1600/Screen+shot+2012-01-15+at+11.20.35+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqD3zkuajNMcPSGDYWD1qiqX7lS0mzEt48RhRs7xTZbnyeUZ9By02T-YA-FbRkHyhE0m5zNKeGEyx03eGK9jlzS6CF-Uk08eEi4e-hGfseXCWtfQMBY-I2Hi-wzcD57PrOqKuvQoEGNk/s320/Screen+shot+2012-01-15+at+11.20.35+PM.png" width="215" /></a></div>I really love creamy soups the most, so I almost always blend them with my stick blender. This is sort of a fancier version of the blender I have, (because they no longer make the kind I have.) I think that any stick blender is a huge help for a soup lover. Being able to leave the soup in the pot, without transferring it to a blender or a food processor is pretty nice, and the soup comes out incredibly smooth!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1034231854545137396.post-68662728165060384612012-01-03T01:54:00.000-08:002012-01-03T01:54:34.438-08:00Navy and Gold Dinnerware Round-upI have a weakness for ceramics. Often I dream of setting a beautiful, fancy table with an assortment of plates and serving ware. I love the idea of mixing and matching plates, and bowls, especially as it seems more obtainable to have just one piece than the whole crazy-expensive set!<br />
<br />
Here are a few of my current favorites which I think would make a lovely setting for your first dinner party of the New Year...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCUcjN2iSdNoQffLifjM6X571F0QRmr2JBzOsBgtXLh61QnxqGvykyKhikLbkh4QZCeAaXDI8oRdvh_1shTnypREh7S805F0Itis8bBnv4mFfLIw8EXv6UBzQDyDpqwNWywNhtwg2-TM/s1600/Screen+shot+2011-12-19+at+10.46.18+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCUcjN2iSdNoQffLifjM6X571F0QRmr2JBzOsBgtXLh61QnxqGvykyKhikLbkh4QZCeAaXDI8oRdvh_1shTnypREh7S805F0Itis8bBnv4mFfLIw8EXv6UBzQDyDpqwNWywNhtwg2-TM/s640/Screen+shot+2011-12-19+at+10.46.18+PM.png" width="640" /></a></div>This plate is by one of my very favorite artists, Hella Jongerius. It's of her <a href="http://www.nymphenburg.com/en/products/tableware/nymphenburg-sketches/animal-bowls/15734.html">Nymphenburg Sketches Animal Bowl Series</a>. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiss5sQDn5dBzqCT7VP-R61H5f_l8QIM4cBy9ii0_cJjhJVvuYW2rNKRm66OFXOYYqq7kRf8xsO-MGjwIcZ2ZJKQwjtlxdh6KylnbFFOT4VC2iWAhjGfD5eBihgH3QfNuC-25RScpbNYhg/s1600/Screen+shot+2011-12-19+at+10.46.37+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiss5sQDn5dBzqCT7VP-R61H5f_l8QIM4cBy9ii0_cJjhJVvuYW2rNKRm66OFXOYYqq7kRf8xsO-MGjwIcZ2ZJKQwjtlxdh6KylnbFFOT4VC2iWAhjGfD5eBihgH3QfNuC-25RScpbNYhg/s640/Screen+shot+2011-12-19+at+10.46.37+PM.png" width="640" /></a></div>And this one...from the same collection, called the <a href="http://www.nymphenburg.com/en/products/tableware/nymphenburg-sketches/game/18638.html">Game Plates</a>. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQpkc2tO9Defo1xitUDMYg0dhaAErYKC9fIaO8JcUY5gSVX9OlY85xNkELsVxUweEe2judAC9g3VTQ7wbRSzFcqH4dJN_kDIpRldJMZkqALaDtpMrOMDvbXU4-F7BoY60eKzo64GpDEw/s1600/Screen+shot+2011-12-19+at+10.58.46+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQpkc2tO9Defo1xitUDMYg0dhaAErYKC9fIaO8JcUY5gSVX9OlY85xNkELsVxUweEe2judAC9g3VTQ7wbRSzFcqH4dJN_kDIpRldJMZkqALaDtpMrOMDvbXU4-F7BoY60eKzo64GpDEw/s640/Screen+shot+2011-12-19+at+10.58.46+PM.png" width="640" /></a></div>From Jasper Conran for Wedgwood, '<a href="http://www1.bloomingdales.com/shop/product/jasper-conran-at-wedgwood-navy-fringe-dinnerware?ID=493501&CategoryID=22939">Navy Fringe</a>.' Jasper Conran makes so many lovely things! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInSap6CayrH9HyY8A8a8BgnM0cm4KD9hlE_ap4WSOq5obS1sKXtJakhYPdW3V68eGSMVUg3_pvLhkMZamfsYpm2DV7MQzd_azcwVZ0_uEOWggbhXAhpImSh1X-s5uUanZJp58fOVsm20/s1600/Screen+shot+2011-12-19+at+10.58.12+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInSap6CayrH9HyY8A8a8BgnM0cm4KD9hlE_ap4WSOq5obS1sKXtJakhYPdW3V68eGSMVUg3_pvLhkMZamfsYpm2DV7MQzd_azcwVZ0_uEOWggbhXAhpImSh1X-s5uUanZJp58fOVsm20/s640/Screen+shot+2011-12-19+at+10.58.12+PM.png" width="628" /></a></div>From Gien France, '<a href="http://www1.bloomingdales.com/shop/product/gien-france-sultana?ID=486390&PseudoCat=se-xx-xx-xx.esn_results">Sultana</a>.' I like the bit of folkiness to this one.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvEYD0iSh83BxLeCBklqwqxYMobpfqhNjhSWfHWhKeQEHzYIEs1WR3gs2Kf81GcmWScxvu6volZ9K4ckErGmhUaJLIa4EGwIDm-neytkHwk6zUWNnxPo0wnPRyxpvQ8dUjA4vPJmGh3A/s1600/Screen+shot+2011-12-19+at+10.48.14+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvEYD0iSh83BxLeCBklqwqxYMobpfqhNjhSWfHWhKeQEHzYIEs1WR3gs2Kf81GcmWScxvu6volZ9K4ckErGmhUaJLIa4EGwIDm-neytkHwk6zUWNnxPo0wnPRyxpvQ8dUjA4vPJmGh3A/s640/Screen+shot+2011-12-19+at+10.48.14+PM.png" width="640" /></a></div>From Alessandro Zambelli, '<a href="http://shop.thefutureperfect.com/dining/table-top/limited-edition-gold-porcelain-tub.html">Gold Tub</a>.' Because Brussels Sprouts would be so lovely in gold...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfmEaijcTzdWPYYOS5MhJ-pGS2TzNCA0ypsZrgAOq905LX9pa_aMdAg2xsYCqV7RHpnWGiNVQYgKkdxTNTTfjtL9oys7IrRbSbbKxdXefrUNYcCAshs_gXfjDjNFIiY1t5OMrFCzw3ZI/s1600/Screen+shot+2011-12-19+at+11.01.57+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfmEaijcTzdWPYYOS5MhJ-pGS2TzNCA0ypsZrgAOq905LX9pa_aMdAg2xsYCqV7RHpnWGiNVQYgKkdxTNTTfjtL9oys7IrRbSbbKxdXefrUNYcCAshs_gXfjDjNFIiY1t5OMrFCzw3ZI/s640/Screen+shot+2011-12-19+at+11.01.57+PM.png" width="640" /></a></div>From Diane Von Furstenburg, '<a href="http://www1.bloomingdales.com/shop/product/diane-von-furstenberg-brushstroke-dinnerware-collection?ID=529371&CategoryID=22939&LinkType=#fn=BRAND%3DDIANE%20von%20FURSTENBERG%26spp%3D18%26ppp%3D96%26sp%3D1%26rid%3D52">Brushstroke</a>.' I think f<a href="http://foodvictorian.blogspot.com/2011/02/dark-chocolate-torte-with-chambord.html">lourless chocolate cake</a> would look so delicious on this painterly plate.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1034231854545137396.post-30329167173642022892011-12-29T02:39:00.000-08:002011-12-29T02:39:13.501-08:00Bubbly Gin and Grapefruit Cocktail<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9BMp-VZ8eDDMgN8MbY-4JM0zsJ69rF6Mr6EiVJQ35rTJ3L2FaHxECDpGwLYuNMF0xoqpF9uPFgQ0mTwniGbgD_bLU6OB_vhdqISaylEmoki_grY_zjE0bXtxkX_4aDJxOkSgmQB9a8J8/s1600/IMG_7110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9BMp-VZ8eDDMgN8MbY-4JM0zsJ69rF6Mr6EiVJQ35rTJ3L2FaHxECDpGwLYuNMF0xoqpF9uPFgQ0mTwniGbgD_bLU6OB_vhdqISaylEmoki_grY_zjE0bXtxkX_4aDJxOkSgmQB9a8J8/s640/IMG_7110.jpg" width="426" /></a></div>Last year was the first time I tasted gin and grapefruit juice together. My eyes were opened! Gin and tonics never impressed my taste buds, so I had all but given up on the liquor. Enter tart and tangy grapefruit juice. The grapefruit bitterness cuts the herbal note of the gin, and you are instead left with a fruity, floral combination with a kick.<br />
I like a strong cocktail and this is one of my favorites. It hits the right bit of sweet, tart, bitter, and sour which a perfect cocktail must achieve. Let me know if you agree!<br />
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Bubbly Gin and Grapefruit Cocktail<br />
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Ingredients:<br />
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1 Ounce Gin<br />
1 Ounce Grapefruit Juice<br />
1 Ounce Sparkling Wine<br />
1/2 Ounce of Sweet Vermouth<br />
Several Splashes of Bitters<br />
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Preparation:<br />
<br />
In a cocktail mixer, with some ice, pour in all ingredients except the sparkling wine. Shake a few good times, then pour through your strainer into a cocktail glass. Top with the sparkling wine!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1034231854545137396.post-10047382586145661182011-12-21T14:37:00.000-08:002011-12-21T14:37:05.812-08:00Chocolate Truffles Three Ways<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYG6qhaiZKYadrx7JSPfRXbI6C387wkvkSEZjXxjxGMcJmsprRsTmD8Xa4A2yizYjLOVHZa36JbDi1_vyxpk569lvGnqoRBv2yV406shIXUs_lqGs6PbmsnrDf9f8f3MJUEFr9KLqKdO4/s1600/IMG_7106.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYG6qhaiZKYadrx7JSPfRXbI6C387wkvkSEZjXxjxGMcJmsprRsTmD8Xa4A2yizYjLOVHZa36JbDi1_vyxpk569lvGnqoRBv2yV406shIXUs_lqGs6PbmsnrDf9f8f3MJUEFr9KLqKdO4/s640/IMG_7106.jpg" width="640" /></a></div><br />
Each year I endeavor to come up with a new home-made Christmas item. This year, I was a little slow off the mark, but Design Sponge shared a brilliant idea. <a href="http://www.designsponge.com/2011/12/in-the-kitchen-with-johnny-battles-truffles.html">These</a> truffles from <a href="http://sweeteethchocolate.com/">Johnny Battles of Sweeteeth</a> were so inventive that I had to give them a try, (with a twist, of course!) Here, I have down-sized the recipe a bit and used another three combinations of flavors: Lavender and Star Anise; Pink Peppercorn and Orange; and Vanilla Curry. These are very easy to make and you could add any of your own flavors, as it is so easy to modify! Thank you so much to Mr. Johnny Battles and Design Sponge! I feel like I might actually be ready for Christmas now! <br />
<br />
<b>Lavender and Star Anise Chocolate Truffles</b><br />
<br />
Yield: Approximately 40 Truffles. <br />
<br />
Ingredients:<br />
<br />
7 Ounces of 60% Dark Chocolate (From a bar, not baking chocolate)<br />
6 Ounces of Heavy Cream <br />
2 Ounces of Light Corn Syrup<br />
1 Tablespoon of Star Anise<br />
3 3 Inch Sprigs of Lavender<br />
1/2 Cup of Cocoa Powder for Dusting<br />
<br />
Cooking:<br />
<br />
Chop your chocolate into small bits. The smaller you chop, the quicker it will melt and you will have less issues making the ganache smooth. Place the bits into a large glass or stainless bowl. In a saucepan on the stove, heat the cream, corn syrup, star anise and lavender on high heat until it comes to a boil. Remove from heat and cover for 15 minutes. Place back on eye and heat until it comes to a boil again. Pour through a fine mesh strainer over chocolate. With a whisk, beat the chocolate cream mixture until there are no lumps and it is smooth. You can re-heat it over a double boiler or for 10 second intervals in the microwave if it cools too much and there are still lumps. I didn't have this problem though, so hopefully you will not. Pour into a shallow glass or metal pan. Cover with plastic wrap, with the wrap pressed to the ganache mixture. Cool in the fridge for approximately 1-1/2 hours, or until it is set. It will be firm, but still gives a little when you press it. Take a pan and sift cocoa powder into it. Remove the cooled ganache from the fridge. With a small spoon, gather approximately 3/4 teaspoon of the mixture (this does not have to be accurate at all, they're fun when uneven) and roll in your hands to soften the edges, then drop into the cocoa. Coat them entirely in the cocoa and place in an air-tight container. These will keep in the fridge for up to 8 months! <br />
<br />
<br />
<b>Pink Peppercorn and Orange Chocolate Truffles</b><br />
<br />
Yield: Approximately 40 Truffles. <br />
<br />
Ingredients:<br />
<br />
7 Ounces of 60% Dark Chocolate (From a bar, not baking chocolate)<br />
6 Ounces of Heavy Cream <br />
2 Ounces of Light Corn Syrup<br />
1 Tablespoon of Pink Peppercorns, Crushed in a Mortar and Pestle<br />
3 3 Inch Pieces of Orange Peel, without Pith<br />
1/2 Cup of Cocoa Powder for Dusting<br />
<br />
Cooking:<br />
<br />
Repeat above, but substitute Pink Peppercorns and Orange Peel for Star Anise and Lavender.<br />
<br />
<br />
<b><br />
</b><br />
<b>Vanilla Curry </b><b>Chocolate Truffles</b><br />
<br />
<br />
Yield: Approximately 40 Truffles. <br />
<br />
Ingredients:<br />
<br />
7 Ounces of 60% Dark Chocolate (From a bar, not baking chocolate)<br />
6 Ounces of Heavy Cream <br />
2 Ounces of Light Corn Syrup<br />
1 Vanilla Bean<br />
<br />
2 Teaspoons of Curry Powder<br />
<br />
1/2 Cup of Cocoa Powder for Dusting<br />
<br />
<br />
<br />
Cooking:<br />
<br />
<br />
Slice the vanilla bean down the length and scrape the seeds from the inside. Put both the bean and seeds into the cream, along with 1 teaspoon of the curry powder. Repeat as above without the Star Anise and Lavender. For the dusting, add the remaining teaspoon of curry powder into the cocoa pan for a little extra punch!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1034231854545137396.post-66321347925765798522011-12-12T19:42:00.000-08:002011-12-12T19:42:50.574-08:00Earl Grey Shortbreads<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2OYRdWUXAS30ysqMiihO1J7Q3cnsL0hb776QvtuyPoPWsGfWB64qYwHxt1ye3IKdGOywuJoOudLoRbQUeNu6Ng8LgKYI30MST_BGHrFsg-q4bmq_up17sKW2afATlo32DSdroOojCluI/s1600/IMG_7064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2OYRdWUXAS30ysqMiihO1J7Q3cnsL0hb776QvtuyPoPWsGfWB64qYwHxt1ye3IKdGOywuJoOudLoRbQUeNu6Ng8LgKYI30MST_BGHrFsg-q4bmq_up17sKW2afATlo32DSdroOojCluI/s640/IMG_7064.jpg" width="426" /></a></div>One of the many things I love about food blogging is the welcoming community of other food bloggers. Last month, my friend, <a href="http://knucklesalad.com/">Kristina</a>, who is a fabulous blogger and crafter, told me about the GIANT <a href="http://www.loveandoliveoil.com/2011/10/the-great-food-blogger-cookie-swap.html">food blogger cookie swap</a> happening this year. Julie of <a href="http://www.thelittlekitchen.net/">The Little Kitchen</a> and Lindsay of <a href="http://www.loveandoliveoil.com/">Love and Olive Oil </a> collaborated on organizing one of the largest cookie swaps ever, with over 22,000 cookies being mailed out! I really wanted to be a part of something that big! It was such fun to develop a recipe, come up with some cute packaging and send out a dozen cookies to each of these fabulous bloggers: <a href="http://bibberche.com/">Bibberche</a>, <a href="http://snacktimemunchies.com/">Snack Time Munchies</a>, and <a href="http://www.sorelleecibo.com/">Sorelle e Cibo</a>. In return, I received some chocolate biscotti dipped in peppermint candy from <a href="http://shan-thecookiemonster.blogspot.com/">Shannon The Cookie Monster</a>, some sprinkled chocolate thumbprint cookies from Natalie of <a href="http://ovenlove.blogspot.com/">Oven Love</a>, and I also received some great hazelnut cookies, but I'm not sure who they were sent by!<br />
I am a huge fan of tea, which you may already know, so I am constantly coming up with things into which I might incorporate tea flavors. This recipe idea came to me from a Food and Wine Magazine recipe for <a href="http://www.foodandwine.com/recipes/green-tea-sables">Green Tea Sables</a>. My recipe is a little more complicated, though, because with Earl Grey, you have to steep the tea into the butter to infuse the flavor. I feel it's definitely worth the extra effort! The Bergamot in the Earl Grey gives these buttery cookies just the slightest floral note, perfect for an afternoon snack. <br />
<br />
Earl Grey Shortbreads<br />
<br />
Yield: 36 Cookies <br />
<br />
Ingredients:<br />
<br />
3 Sticks of Butter, at Room Temperature<br />
3-1/2 Tablespoons of Loose Leaf Earl Grey Tea<br />
2-1/2 Cups of All-Purpose Flour<br />
1-1/4 Cups of Powdered Sugar<br />
1 Teaspoon of Baking Soda<br />
1 Teaspoon of Salt<br />
<br />
Cooking:<br />
<br />
In a saucepan, put in the 3 sticks of butter and melt on low, careful not to let it boil. When the butter has completely melted, add in the tea. Remove from the heat. Let the tea steep in the butter for 15 minutes, stirring occasionally. Line a dish with plastic wrap and pour in the melted butter through a fine mesh sieve. Press the the tea leaves to squeeze out any remaining butter. Place the strained butter in the fridge and let cool until solid. (This can be made ahead.) Remove the butter from the fridge and allow it to come to room temperature. In a mixer, whip the room temperature butter until light and fluffy on high speed. Add in, slowly, the sugar. Meanwhile, in a separate bowl, whisk together the flour, salt and baking soda. Next, with the mixer on slow, add in the flour mixture. Continue mixing until the butter mixture is incorporated into the dry. Remove from the mixing bowl and bring together two disks. Wrap in plastic and allow to cool for 20 minutes in the fridge. Preheat the oven to 325. Remove your dough and roll out the mixture on a lightly floured surface to approximately 1/4 inch. The dough will be slightly crumbly, but as you roll it out, it should begin to stick together. With a sharp knife, cut the dough into 1 inch by 2 inch strips. Place on a greased cookie sheet or a silicone baking mat with about 3/4 inch space around each cookie. Bake for approximately 14-16 minutes. The cookies will be just very, very slightly golden at the corners. Let them cool completely before removing them from the cookie sheet.Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-1034231854545137396.post-89715930441415856392011-12-07T14:19:00.000-08:002011-12-07T14:39:13.888-08:00Golden Holiday Table SettingAfter much deliberation, I have decided that I would like to incorporate the design of entertaining into FoodVictorian. This is the first of a new series called, Tablescaping! I love having parties and a lot of the fun of a party, for me, is the decorating. So, without further ado...<br />
<br />
If you haven't seen <a href="http://citified.blogspot.com/">This is Glamorous</a> yet, it's a gorgeous blog, filled with lovely, lovely images and thoughts.<br />
<br />
<div style="text-align: left;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQZWa4ey4hiIOr2irR0KadZMOGUUdEnXmiMrAVQ6-u-mz0-Ej4pkTM8nmVYX0sotCdcA9OZEb7mERA-maq2sT_GENeumwY90B2VcuYTEeHypQrpcSjO4trgOiZlEC7Ls-0lcVXbHAPL8/s1600/golden+holiday.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQZWa4ey4hiIOr2irR0KadZMOGUUdEnXmiMrAVQ6-u-mz0-Ej4pkTM8nmVYX0sotCdcA9OZEb7mERA-maq2sT_GENeumwY90B2VcuYTEeHypQrpcSjO4trgOiZlEC7Ls-0lcVXbHAPL8/s640/golden+holiday.jpg" width="554" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">via <a href="http://belgianpearls.blogspot.com/2011/12/christmas-inspiration.html">Belgian Pearls</a> via <a href="http://citified.blogspot.com/">This is Glamorous</a></td></tr>
</tbody></table><br />
I love this golden, extravagant <a href="http://citified.blogspot.com/2011/12/holiday-colour-inspiration-warm-woodsy.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ThisIsGlamorous+%28%7Bthis+is+glamorous%7D%29">holiday table</a> setting! Wouldn't this make the most lovely dinner party? Minty greens, blacks, linen, silver and golds...what a pretty color palette!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1034231854545137396.post-82797956311621961992011-11-29T15:02:00.000-08:002011-11-29T15:02:06.683-08:00Creamy Liver Salad<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXM0rFBcGgRq05RzVR4hHcoDpRJCDGpZQhCj8CEO8k9BDCmT6rAu_RYvRc8X0fVrbLnlHncsb-Mt6HKg_6VBKNCOi7Q6teTnyuqpj5CEodM0TtjnYoGsGNUBir5Fg-LoniEtIY5K3a9g/s640/Creamy+Liver+Salad.jpg" width="640" /></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Since I talk so frequently of using whole chickens, and the goodies that come along with the chicken, I wanted to share a recipe for the liver. I am well aware that liver is an acquired taste, one that I was not a fan of until very recently. Even the name does nothing for it...liver is an awful word rolling off the tongue.<br />
<a href="http://www.theshedatglenwood.com/">The Shed at Glenwood</a> is responsible for opening my mind again to this little loved meat product. They make an incredible chicken liver and bacon bruschetta! My recipe is similar, but I decided to forgo the bacon and keep it simple. Having come to love it, I am hoping that I may convince you to taste it with fresh taste buds!<br />
<br />
Creamy Liver Salad<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXM0rFBcGgRq05RzVR4hHcoDpRJCDGpZQhCj8CEO8k9BDCmT6rAu_RYvRc8X0fVrbLnlHncsb-Mt6HKg_6VBKNCOi7Q6teTnyuqpj5CEodM0TtjnYoGsGNUBir5Fg-LoniEtIY5K3a9g/s1600/Creamy+Liver+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a></div><br />
Ingredients:<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 Chicken Liver</div><div class="separator" style="clear: both; text-align: left;">1 Green Onion, Thinly Sliced</div><div class="separator" style="clear: both; text-align: left;">1 Tablespoon of Olive Oil</div><div class="separator" style="clear: both; text-align: left;">2 Teaspoons of Mayonnaise </div><div class="separator" style="clear: both; text-align: left;">Salt and Pepper</div><div class="separator" style="clear: both; text-align: left;">1 Piece of Toast </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cooking:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pour your oil into a frying pan on medium heat. Let the oil get hot, you will see the oil begin to shimmer in the pan. Salt and pepper your liver, then using tongs, place into the frying pan. The liver will cook very quickly, just a couple of minutes on each side. You will want a little color on it, but don't burn it. Remove the liver from the pan and chop into small bits. Place the green onions into the frying pan. Cook until just slightly softened. The color will go even brighter green. In a bowl, combine your liver, onions, and mayonnaise. Add a little more salt and pepper to taste, then spread on toast and enjoy! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1034231854545137396.post-59970324255738607852011-11-23T08:45:00.000-08:002011-11-23T08:45:53.715-08:00Coke Can Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCxqhGV5CQg2LON1U0RaKi0F1s68AVIhHwfthOyS2th7yEEhBGnrlpfhdYg03MzjJe6dBOTNWcgvca0y-JEQu74FXxQm0E8UWPhL8-RkdmiMZwFQDKnaRgt8kcPs0KXu1Ie4VwurtpKU/s1600/Coke+Can+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCxqhGV5CQg2LON1U0RaKi0F1s68AVIhHwfthOyS2th7yEEhBGnrlpfhdYg03MzjJe6dBOTNWcgvca0y-JEQu74FXxQm0E8UWPhL8-RkdmiMZwFQDKnaRgt8kcPs0KXu1Ie4VwurtpKU/s640/Coke+Can+Chicken.jpg" width="426" /></a></div>I love buying a whole chicken at the market, and I am a really big proponent of organic, cage-free chickens. Yes, they can be more expensive, but the flavor is so much better. Buying whole is a way to keep your meat costs down, as you pay extra for someone else to butcher the chicken. The great bonus about a whole chicken are the bones for stock, the liver and heart for frying up (perfect with eggs for breakfast!) <br />
This is a really popular method of cooking chicken, but my husband and I just recently started making it. He has been making this dish lately, with a beer can, and I cannot get over how moist and delicious the chicken meat tastes. I wanted to do a version with soda to see if the flavor noticeably changed, but I came to the conclusion that it's not very important what is in the can, so long as it's steaming the chicken from the interior while the skin roasts.<br />
Last week, I made a version roasting two of my favorite vegetables, fennel and cauliflower, in the pan, and coating the chicken with a peppery, anise flavored rub to compliment those two vegetables. It's one of my favorite yet. <br />
<br />
<br />
Pepper Anise Rub<br />
<br />
Ingredients:<br />
<br />
1 Tablespoon of Salt<br />
1 Teaspoon of Black Peppercorns<br />
1 Teaspoon of Thyme<br />
1 Teaspoon of Paprika<br />
1/2 Teaspoon of Caraway Seeds<br />
1/2 Teaspoon of Red Pepper<br />
1 Star Anise<br />
<br />
Preparation:<br />
<br />
In a spice grinder, or a mortar and pestle, grind your spices together until mostly smooth.<br />
<br />
<br />
Coke Can Chicken<br />
<br />
Ingredients:<br />
<br />
1 Whole Chicken<br />
<br />
1 Can of Coke, Half Empty (Or beer, or any other 12 oz can of beverage you like!)<br />
<br />
1 Head of Cauliflower, Chopped Roughly<br />
2 Bulbs of Fennel, Sliced Thinly<br />
2 Tablespoons of Olive Oil<br />
1 Teaspoon of Salt <br />
Pepper Anise Rub<br />
<br />
Cooking:<br />
<br />
Preheat your oven to 375 degrees. Pat the chicken dry and coat the entire bird in the rub. Place the coke can upright in a roasting pan and place the bird carefully over it. The can should almost entirely fit within the bird and it will keep the bird upright. Place the vegetables around the bird in the pan and sprinkle on the salt and olive oil. Put the pan into the oven and roast for one and a half hours. Carefully remove the bird and carve!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1034231854545137396.post-27066876253547405912011-11-16T17:35:00.000-08:002011-11-30T07:22:36.498-08:00Sweet Potato Meringue Tartlets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdUkJhuOcNkYrpZoWvw20Nx5C_oon9STD1GrYp6Kf477I7nNHg3qBvllazNqeDb6P6S5K7V0MJjzVg-MrnvglcEtq1zS7yFuWXGRT5C2D5C3Wcp7A0Eg6TvWsWVhknKBcvxgECcstgOg/s1600/sweetpotatotartlet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdUkJhuOcNkYrpZoWvw20Nx5C_oon9STD1GrYp6Kf477I7nNHg3qBvllazNqeDb6P6S5K7V0MJjzVg-MrnvglcEtq1zS7yFuWXGRT5C2D5C3Wcp7A0Eg6TvWsWVhknKBcvxgECcstgOg/s640/sweetpotatotartlet.jpg" width="640" /></a></div><br />
<span style="font-family: inherit;">I'm not a particularly picky eater, but there are a few things that I won't eat, and sweet potatoes are one of them. However, my husband loves them, and since we are celebrating his 30th birthday next week, I felt I should make something just for him. Inspired by Tartelette's gorgeous <a href="http://www.tarteletteblog.com/2008/11/pumpkin-meringue-tartelettes.html">pumpkin tarts</a>, I made a sweet potato version. You can tell that I have a long way to go before I reach her level, but it was fun to try something a little more advanced. For the crust, I modified Grace Parisi's delicious <a href="http://www.foodandwine.com/recipes/dutch-apple-pie">recipe</a> a bit, and for the filling, it's an adaptation of a sweet potato cheese cake recipe, topped with toasted meringue. </span><br />
<br />
Sweet Potato Meringue Tartlets<br />
<br />
Makes approximately 12 Tartlets or 2 Whole Pies <br />
<br />
Crust Ingredients:<br />
<br />
1-1/4 Cups All-Purpose Flour<br />
1 Stick of Butter, Chopped into Tablespoon Sized Bits<br />
1 Tablespoon of Sugar<br />
1/4 Teaspoon of Salt<br />
1/4 Teaspoon of Cinnamon<br />
1/8 Teaspoon of Nutmeg<br />
1/4 Cup of Ice Water<br />
<br />
<br />
Preparation:<br />
<br />
In a food processor, combine all of the ingredients with the exception of the ice water. Pulse until the butter is in small crumb pieces. Slowly drizzle the ice water into the mix while pulsing. Once the mixture is moistened, remove from the food processor onto a sheet of plastic wrap and gather into a ball, wrap and refrigerate for at least 30 minutes. This dough can be made ahead.<br />
<br />
Cooking:<br />
<br />
Preheat the oven to 425 degrees. Roll out the dough to about 1/8 inch thickness and place into a ramekin or pie tin (you can also make these in regular sized pie tins.) Trim the excess dough. Fill the crust with pie weights or dried beans. Bake for 15 minutes, then remove crust. Drop the oven temperature down to 375 degrees, and remove the pie weights or beans, and bake until golden brown.<br />
<br />
Sweet Potato Filling<br />
<br />
Ingredients:<br />
<br />
2 Cups of Sweet Potatoes, Cooked<br />
1/2 Cup of Heavy Cream<br />
2 Eggs<br />
4 Ounces of Cream Cheese<br />
2 Tablespoons of Sugar <br />
2 Teaspoons of Vanilla<br />
<br />
1/4 Teaspoon of Cinnamon<br />
1/8 Teaspoon of Salt<br />
1/8 Teaspoon of Ground Allspice<br />
1/8 Teaspoon of Ground Nutmeg<br />
1/8 Teaspoon of Cayenne<br />
<br />
Preparation:<br />
<br />
Preheat the oven to 350 degrees. In an electric mixer, combine all the ingredients and whip on high speed until they are fully combined and light and fluffy. Pour into the crust. Bake for approximately 40 minutes or until the filling is fully set.<br />
<br />
<br />
Meringue Topping<br />
<br />
Ingredients:<br />
<br />
4 Egg Whites<br />
1/4 Teaspoon of Cream of Tartar<br />
3 Tablespoon of Agave Nectar (If you don't have Agave Nectar, you can substitute 5 Tablespoons of confectioner's sugar)<br />
<br />
Preparation:<br />
<br />
Preheat the oven to broil. In a mixer on high, whip the egg whites and cream of tartar together until it is a soft foam. Begin adding your agave nectar (or sugar) and continue to beat until stiff peaks form. In a piping bag, or a plastic sandwich bag with the tip cut off, pipe small dots of meringue across the pie surface. Place the pies back into the oven for approximately 1 minute or until the tips of the meringue are just toasted.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1034231854545137396.post-10830715863209907622011-11-02T18:04:00.000-07:002011-11-30T07:22:55.160-08:00Roasted Red Pepper and Cheddar Spread<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dlRYuB7iAgfzYYXpkFo7zfsvFFWBgTdy4Ao-wZ7swctHyFzJETx5CrSUT6S3FaVOUyNolvzyeK3W_2cmHWSD434cdFom1_RS-A5O3qc8fgz9BUbIuoEjATYLdtNbRjm8u4DbKmTeRHE/s1600/IMG_5815.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dlRYuB7iAgfzYYXpkFo7zfsvFFWBgTdy4Ao-wZ7swctHyFzJETx5CrSUT6S3FaVOUyNolvzyeK3W_2cmHWSD434cdFom1_RS-A5O3qc8fgz9BUbIuoEjATYLdtNbRjm8u4DbKmTeRHE/s640/IMG_5815.jpg" width="640" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">With the holidays rapidly approaching, and numerous events to attend, I wanted to share one of my easy, go-to party recipes. It's dead simple and it's delicious on crackers, sandwiches, burgers, you name it! This is really my version of pimento cheese, but I like using roasted red peppers for a slightly different kick.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Roasted Red Pepper and Cheddar Spread</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">1 Pound of Cheddar, Grated (You can do this very easily with the food processor)</div><div style="font-family: Arial,Helvetica,sans-serif;">3/4 Pound of Cream Cheese</div><div style="font-family: Arial,Helvetica,sans-serif;">7 Ounces of Roasted Red Peppers, Drained</div><div style="font-family: Arial,Helvetica,sans-serif;">2 Tablespoons of Hot Sauce</div><div style="font-family: Arial,Helvetica,sans-serif;">2/3 Teaspoon Paprika</div><div style="font-family: Arial,Helvetica,sans-serif;">1/4 Teaspoon Salt</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Preparation:</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">In a food processor, combine all of the ingredients and blend until smooth. You can add more hot sauce if you like a little more heat. Scoop out of the processor and serve!</div>Unknownnoreply@blogger.com0