tag:blogger.com,1999:blog-70520370803986281022024-03-12T22:27:49.649-05:00Mixing in MobileA study in mixology and cooking, set in the unique and charming "Port City" of Mobile, Alabama.Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-7052037080398628102.post-22251963266451656082016-01-22T10:18:00.002-06:002016-01-22T10:19:51.448-06:00Hello again, again.<br />
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<span style="text-align: center;"><br /></span><span style="text-align: center;">Hello again. It's been almost exactly two years since my last post. I'd like to pretend like I've been doing amazing things, but I've just been raising children. </span><br />
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The recipe that inspired me to type this while it was simmering is actually one of my 3-year-old son's favorites: Beer Braised Cabbage and Sausages. (Yes, the alcohol evaporates, and no, he doesn't sleep amazingly well after eating this for dinner.) Don't use any other beer but Pabst Blue Ribbon. If you don't want to drink the other five (or 11, or 17, if that's how you roll), you can send them to us.<br />
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This meal comes together in about a half an hour, including the chopping/slicing and searing the sausages. The apple cider vinegar and the honey are both essential to bring out the tartness and sweetness of the cabbage. Sometimes I put a sliced apple in with the cabbage mixture (add with the onion) but it's not essential.<br />
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This is truly a weekly meal in our household. It reminds me of a snowy, winter night in Bavaria, and honestly, what's better than that?<br />
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<b>Beer Braised Sausages and Cabbage</b><br />
Serves 4<br />
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2 packages fresh sausages (Sweet or Hot Italian, Bratwurst, your choice)<br />
1 medium red cabbage, cored and sliced into shreds<br />
1 onion, sliced into half rings<br />
a glug of apple cider vinegar<br />
12 oz Pabst Blue Ribbon beer<br />
a drizzle of honey<br />
3 tablespoons olive oil, divided<br />
Salt and pepper to taste<br />
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Crusty bread for sopping (not necessary, but why not?)<br />
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In a large skillet over medium high heat, sear the sausages in 1 tablespoon of olive oil until browned on both sides. Remove the sausages from the pan and add the 2 tablespoons of olive oil, cabbage, and onion to the skillet. Stir until the cabbage wilts, 5-7 minutes. Add the cider vinegar and honey and stir. Salt and pepper to taste. Create nests in the cabbage mixture and place the sausages evenly around the pan. Pour in the beer, cover, and let come to a boil. Turn heat down to medium and let sausages cook, 15-20 minutes, until no longer pink in the center. You will need to cut one open to check. Sausages will take on a pink hue, so be sure to check internally for doneness. Serve two sausages with a pile of cabbage and enjoy.<br />
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Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-67104867890420711622014-01-15T15:49:00.001-06:002016-10-11T09:06:33.136-05:00French Macarons: If at first you don't succeed...<span style="font-family: "georgia" , "times new roman" , serif;">My first attempt at making French macarons was so abysmal that I didn't even bother making a buttercream or ganache to fill the misshapen, overbrowned things. In fact, the shells went straight into the trash. See my failure here:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8ZZW7_zxFFNsP2VATwlLtd1ykj447NFO84R_fqjjm-g7CKBZw2EtcJG77Dkswj64cNLyOWHhHnG-hiu8OoMntldwwUa8MQ47_HbmIlnxjAWhk_gOAV2qwx2TSnPt4izfCZpH6MOeyFJz/s1600/photo+2+(2).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8ZZW7_zxFFNsP2VATwlLtd1ykj447NFO84R_fqjjm-g7CKBZw2EtcJG77Dkswj64cNLyOWHhHnG-hiu8OoMntldwwUa8MQ47_HbmIlnxjAWhk_gOAV2qwx2TSnPt4izfCZpH6MOeyFJz/s400/photo+2+(2).JPG" width="300" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Pretty awful, right? I'm surprised I didn't give up right then and there and decide macaron (pronounced mac-a-roan, apparently) making was just not in the cards for me. I'm sure my persistence had something to do with my infatuation with them, a serious affliction since January of 2010, when I ate my first pistachio macaron in Paris and fell desperately in love with the ethereal pastry. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">So I tried it again, the very same day. This time, I corrected a few things. I used the exact same recipe, but mixed the macronnage (the French word for the step in which you incorporate the meringue into the almond flour) much more delicately, added the gel coloring to the meringue, rather than the finished product, lowered the oven temp by 25 degrees, and piped them in much smaller circles. I found out, through reading some other macaron blogs (<a href="http://bravetart.com/blog/MacaronMyths" target="_blank">BraveTart</a>, especially) that the reason mine were so runny was because I was a bit too overzealous in the mixing. I also probably didn't have a stiff enough meringue to start. The oven was way too hot (I ended up decreasing it from 375 to 325--a huge difference, I know) and baking them on the bottom rack of the oven, for about 20 minutes. Anyway, my next attempt looked like this:</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The second batch was an immense improvement, but the tops still browned--unacceptable. I filled them with a chocolate ganache that I made from Hershey's Special Dark chocolate chips. They were passable, but nothing close to what I aspire. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Third time is apparently the charm. I am planning on making macarons for a bridal shower I am hosting in a few weeks, and I decided to do a test run. The recipe I kept the same, but I switched the ganache for a light, lemon buttercream.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The result:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7l0yD0zNYdzFDFYjLMhEXM7GBSHqYNqwNyv0PA_keS7Okzw73cO-IQpOF_848ufzCj-9lhDwM5dzyyvN2Lx3IhyqqPmgr0zKF8kxFTQBN49LjkQPkGBIU00dniB8mnlpElPbSUuGPnsSw/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7l0yD0zNYdzFDFYjLMhEXM7GBSHqYNqwNyv0PA_keS7Okzw73cO-IQpOF_848ufzCj-9lhDwM5dzyyvN2Lx3IhyqqPmgr0zKF8kxFTQBN49LjkQPkGBIU00dniB8mnlpElPbSUuGPnsSw/s400/photo+5.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I'm not going to lie. I squealed like a little girl when I saw that the shells had feet (the ruffly things on the bottom of each cookie). I babysat them, peering through my oven door, while they baked, refusing to allow them to brown even infinitesimally. I added lavender and raspberry extract to them to increase the flavor. Here is my recipe:</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Raspberry-Lavender Macarons with Meyer Lemon Buttercream</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Makes 24 macarons</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Adapted from<i> Bon Appetit </i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups powdered sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup almond flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp. dried lavender, crumbled in a mortar and pestle</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup egg whites</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">pinch salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 1/2 tablespoons sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp. raspberry extract</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">lavender gel food coloring, to preference</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">lavender buds, optional</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon Meyer lemon juice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon Meyer lemon zest</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 stick of butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons heavy cream</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1-2 cups powdered sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">yellow gel coloring</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Prepare two baking sheets with parchment paper and preheat the oven to 300 degrees (275 if you have a hot oven). Sift together the powdered sugar, almond meal, and crushed lavender into a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff and glossy (stiff peaks). Add the extract and however much gel food coloring you want (begin with dragging a toothpick in the color and add as you go), mix until fully incorporated. Pour almond mixture in the bowl, and using a rubber spatula, fold the ingredients together. It should take no more than 20 strokes. Deflate the egg whites but be gentle. Once it is all incorporated (but still light and fluffy), transfer to a gallon Ziplock bag. Squeeze all the air and twist it closed. Snip the corner with scissors. Pipe dollops of batter slightly bigger than a Hershey's kiss onto the parchment. Lightly rap each sheet on the counter to get rid of air bubbles. Let them sit (after all have been piped) for at least 20 minutes. They should be slightly dry to the touch. Bake in the oven (watching carefully) one batch at a time for 10-15 minutes. You know they're done when you can pluck one from the parchment without it sticking. Let them cool while you prepare your buttercream.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Beat the butter in the mixer fitted with the paddle attachment. When it's light and fluffy, add the zest, extract, and lemon juice. Add the sugar, 1/2 cup at a time, until it's proper consistency. Add the cream. Add more sugar if it's too runny, more cream if it's too thick. Add food coloring and be sure to scrape the bottom,</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">To fill them, match each cookie to another of the same size. Pipe the filling, (in a Ziplock bag with the tip snipped) starting from the outer edge in a circle and ending in the middle. Sandwich the two halves. No filling should be on the edges. Refrigerate for 24 hours. Take some out an hour before you want to eat them and let them come to room temp. Enjoy!</span>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-17548471305683097272013-08-07T15:00:00.002-05:002013-08-07T15:04:35.817-05:00An Alternative Clambake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times New Roman;"><span style="font-family: Georgia, "Times New Roman", serif;">This column, adapted for <em>Mixing in Mobile</em>, originally was published on May 23, 2007 in the <em>Kootenai Valley Record</em></span> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> Few meals scream summer as much as a <span class="il">clambake</span>. When the weather heats up, I have a hard time avoiding immersing myself into a daydream of a breezy, sandy beach, a raucous group of friends, and a fragrant steaming pot of lobster, mussels, clams, potatoes and corn. In <span class="il">Montana</span>, fresh Maine lobster was but a distant memory, as was the Atlantic Ocean, so some improvisation was needed, but the outcome is no less delicious, (and much more affordable). Fresh mussels and clams are easily available and in season, and at very reasonable prices. Some people have an aversion to cooking fresh seafood: their concerns might vary from squeamishness, food safety, or simple uncertainty and a lack of experience might prevent them from attempting it. What the cautious cook needs is a healthy dose of self confidence and a great recipe, both of which I hope to impart in this article. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> To begin, one must select the shellfish. Freshness is of the utmost importance, and that mantra remains standard for any ingredient in any recipe. Mussels and clams are both used here, but if desired, one may use just one or the other and double the quantity. When choosing the clams and mussels, look for unblemished and tightly closed shells. Usually the meat counter employees will spray the shellfish and then bag them, for the water forces the lazy bivalves to close up and the unlucky ones, who have already met their demise, will be removed. If not, be sure to select tightly closed clams and mussels. When you get them home, take them out of the plastic bag and place them in a bowl covered with a damp paper towel. Some people like to soak them in salt water, which prompts the shellfish to purge themselves of sand and grit, but I have found that grit and sand stays at a minimum. Do not immerse them in fresh water, they will soon expire. Throw out any that are open and whose shells are cracked. Once you have done this, you are ready to go. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> One wonderful thing about this recipe is that you can adjust it to suit your own tastes and preferences. The essential ingredients are tomatoes, garlic and white wine (or chicken broth) but the rest is fair game to improvise, depending on what is on hand in the pantry. You can add or omit the onions, shallots, parsley or basil, crushed red pepper, and finish it with a squeeze of lemon if you want. It is possible, and equally delicious, to use red wine instead of white, or omit the alcohol altogether and opt for chicken broth. The beauty of this type of recipe is that soon you will discover your own magic combination that is perfect for you and yours. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Steamed Clams and Mussels in Tomato-Garlic Broth</strong> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Serves 2-4 as an entrée</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 pound live littleneck clams, scrubbed <br />1 pounds live mussels, beards removed and scrubbed </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp sea salt </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoons butter or olive oil </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3 Roma tomatoes, seeded and chopped<br />3 small shallots or ½ small onion, minced <br />1/2 teaspoon red pepper flakes (optional)<br />1/2 bottle (750ml) Sauvignon Blanc or other white wine or 2 cups chicken broth <br />2 teaspoons minced garlic</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoons basil or parsley, roughly chopped <br />Crusty bread, for serving </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">In a large skillet or pot set over medium-high heat, melt the butter or olive oil. Add the shallots and sauté until soft, about 5 minutes, then add the garlic and sauté for two minutes, stirring frequently. Add the tomatoes, clams, mussels, wine or broth, and cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes. Garnish with herbs and a squeeze of lemon, if desired. Discard any clams or mussels that have not opened. Transfer to serving bowls and ladle with broth. Serve hot with crusty bread to soak up the broth. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> Remember, the only mistake you can make in the kitchen is not cooking at all. All you need is the desire to create. As the famous chef and food writer James Beard says, "The secret of good cooking is, first, having a love of it… If you're convinced that cooking is drudgery, you're never going to be good at it, and you might as well warm up something frozen." So, my advice to you is: love it, create it, and enjoy it. </span></div>
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<br />Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-71681933965052161892013-06-14T10:04:00.001-05:002016-07-29T20:50:25.636-05:00One Blog's Beginnings<span style="font-family: georgia, 'times new roman', serif;">A friend and I were
recently discussing food writing and novels that focus on cooking. I’ve read
several novels that incorporated recipes, and I’m actually writing one now
(mostly baking, as it revolves around a bakery). Some of my absolutely favorite
books would be considered within this genre.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<!--[if !supportEmptyParas]--><span style="font-family: "georgia" , "times new roman" , serif;">One day during my junior
year (2003) at Florida State University, I was browsing the bookshelves at our
campus bookstore. This was in the days when Kindles and Nooks didn’t exist, and
if we wanted to read, we actually bought something that had paper and a binding
that housed typed words and we flipped pages. I think they’re called books.
Anyway, as I browsed, a volume called <i>Cooking For Mr. Latte</i> caught my
eye. It had a white cover with a charming illustration, and this book changed
my life. <o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<!--[if !supportEmptyParas]--><span style="font-family: "georgia" , "times new roman" , serif;">I have always loved
cooking. I have always loved writing. I never, in a million years, actually
thought it was possible to combine the two. After I finished reading <i>Cooking
For Mr. Latte</i>, probably thirty-six hours later, I marveled at how deftly
and seamlessly Amanda Hesser had crafted a cookbook, dating manual, and
narrative that actually never felt at all like one or the other. I loved the
chapter about her Maryland grandmother who says “turrible,” because my own
Virginian granny pronounced it that same way. I owe my love of baking and
cooking to my granny, and this book brought back a flood of nostalgia for her
kitchen that, now that she is gone, both stings and salves. <o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<!--[if !supportEmptyParas]--><span style="font-family: "georgia" , "times new roman" , serif;">The book, a compilation of
her <i>Food Diary</i> columns, centers around her courtship with Tad Friend, a
writer for the <i>New Yorker</i>, and it begins with the first date (blind) and
ends with their wedding. Although it is mostly amusing, it touches upon those
moments in our lives (fights with a lover, the 9/11 terrorist attacks) in which
food becomes much more than sustenance. Here in the South, especially, food is
life, both celebrated and mourned. When I heard of my granny’s death, I opened
my cupboard, searching for the four squares of Baker’s unsweetened chocolate
necessary to make her signature funereal dish: Bereavement Pie. <o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<!--[if !supportEmptyParas]--><span style="font-family: "georgia" , "times new roman" , serif;">From this book, I learned about truffles,
Champagne, how to eat well on an airplane (the secret is a baguette and
proscuitto), the venerable (and seriously intimidating) Jeffery Steingarten,
Meyer lemons, and the delights of lamb. I discovered beets, crème fraiche,
homemade mayonnaise, and Asian five-spice powder. I have about a handful of
go-to recipes, dishes I have made countless times, which I can attribute to
this book. Seven words looped over and over in my brain for weeks after reading
this book: <i>I want to be a food writer</i>. <o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<!--[if !supportEmptyParas]--><span style="font-family: "georgia" , "times new roman" , serif;">Now, this isn’t exactly
some success story where I now reveal that I’m the <i>Times’</i> newest food
editor. That is never going to happen to this college English instructor, but I
can say that <i>Cooking For Mr. Latte</i> created, nurtured, and solidified my
passion for food. When a small newspaper in the tiny Montana town I lived in
asked me to write a food column, I got my chance. Our readership was small, but
I didn’t care. All that mattered was that I wrote about food. After I moved
away from Montana, I began this blog, <i>Mixing in Mobile</i>. Hesser, in one
chapter, recounts a meeting with Julia Child and how much Julia influenced her
cooking. I adore Julia, and I have all of her episodes on DVD, but as far as
influence, Amanda is my Julia.<o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<!--[if !supportEmptyParas]--><span style="font-family: "georgia" , "times new roman" , serif;">While living in a small
town in Montana in 2005 and re-reading the book for the umpteenth time, I
glimpsed the email address, Lattebook@aol.com, on the back cover. I just had to
email Amanda Hesser and tell her what her book meant to me, as well as discuss
our mutual favorite restaurants/food shops in the Boston area. In her response,
she thanked me for the message and asked how I was coping without Cambridge’s
Formaggio Kitchen. She also wrote that she was currently pregnant with twins
and sitting at her kitchen table having breakfast with Tad, (a.k.a. Mr. Latte).
I, then a newlywed, remember feeling thrilled at the success of this
relationship I had rooted for from page one, and then I marveled at how this
book had entrenched itself so deeply in my heart. What follow are a few of my
favorite dishes inspired by <i>Cooking for Mr. Latte</i>, one of my favorite
food-stained and battered books on my kitchen shelves to this day. <o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<h1 style="margin: 6pt 12pt 0pt 0in;">
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">
Beet Salad with
Goat Cheese and Blood Orange Vinaigrette<o:p></o:p></span></span></h1>
<span style="font-family: "georgia" , "times new roman" , serif;">Serves 6<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Adapted
from Amanda Hesser’s <i>Cooking for Mr. Latte</i><o:p></o:p></span><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;"></span></i><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;">This is one of my absolute favorite salads. I got the inspiration for
this salad in her chapter for airplane food, minus the beets and plus
asparagus. While I have never brought it with me on a plane, there's always my
next flight. I am fully aware how passé the beet salad is, but I love beets, and I love goat cheese, and I can't deny this salad a place at my table. We'll just call it ironic. I'm also not much for "fussy" food, but when preparing this for a dinner party, I like to create little
stacks of beets. It’s quite easy if you have a toothpick handy, and the murmurs
of appreciation from your guests are worth the extra five minutes.<o:p></o:p></span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6
large beets, scrubbed, trimmed and rubbed with olive oil<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">a
handful of arugula, washed<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4
oz goat cheese<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">juice
from ½ of a blood orange<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">juice
from ½ of a lemon<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">¼
cup of olive oil<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">minced herbs
of your choice (basil, tarragon, thyme, oregano, etc.)<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1
shallot, minced<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Dijon
mustard to taste<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">salt
and pepper<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6
toothpicks<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Preheat
the oven to 400 degrees Fahrenheit and wrap the beets in tinfoil. Place the
tinfoil packet on a sheet pan to catch any drips and roast the beets in the oven
for an hour. While the beets are roasting, prepare the dressing. Whisk the
juices together with the herbs, shallot and a dollop of Dijon mustard. Whisk in the
olive oil gradually and season with salt and pepper. <o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">When
the beets are are cool, rub them with a paper towel under the faucet to skin
them.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J5YM9XzMtRo8IJiibvJDl47AYJO61HL6cnHgnHWx6VQlMnXZAgt4ZT3bVrBpM-BrB-97RY4nYjmQkXZj2RMoE55XLPyXw44n5_ddW_ZLo9tkYNP7AUPp7JikWRDePWfR6LVfWCtKDNcZ/s1600/beet+stack.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J5YM9XzMtRo8IJiibvJDl47AYJO61HL6cnHgnHWx6VQlMnXZAgt4ZT3bVrBpM-BrB-97RY4nYjmQkXZj2RMoE55XLPyXw44n5_ddW_ZLo9tkYNP7AUPp7JikWRDePWfR6LVfWCtKDNcZ/s320/beet+stack.jpg" width="320" /></span></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Slice each beet in four slices. If you need to, trim a little bit from
the bottom of each beet so it can stand on a plate. If you use a serrated
knife, you get pretty little grooves in the surface of the beet. To assemble
each stack, place a beet bottom on a plate, top with a few arugula leaves, some
knobs of goat cheese, and another beet slice. Repeat until the top, and put a
toothpick in the middle. Drizzle each serving with the vinaigrette. Don’t
forget to warn your guests about the toothpick. <o:p></o:p></span><br />
<strong><span style="font-family: "georgia" , "times new roman" , serif;"></span></strong><br />
<strong><span style="font-family: "georgia" , "times new roman" , serif;"></span></strong><br />
<strong><span style="font-family: "georgia" , "times new roman" , serif;">Garlic Rosemary Lamb Chops<o:p></o:p></span></strong><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Adapted from Amanda
Hesser’s <i>Cooking for Mr. Latte<o:p></o:p></i></span><br />
<em><span style="font-family: "georgia" , "times new roman" , serif;"></span></em><br />
<em><span style="font-family: "georgia" , "times new roman" , serif;">For me, lamb wins out
over beef any day of the week. This is a simple preparation, but the garlic and
rosemary both highlight and soften the intense flavor of the lamb.<span style="mso-spacerun: yes;"> </span>In Montana, where lamb was quite
inexpensive, I probably prepared this recipe at least three times a month. <o:p></o:p></span></em><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 lbs loin lamb chops<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup chopped rosemary<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 cloves of garlic, minced<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 /2 cup olive oil<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Sea salt<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pepper<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<!--[if !supportEmptyParas]--><!--[endif]--><o:p><span style="font-family: "georgia" , "times new roman" , serif;"></span></o:p><br /></div>
<span style="font-family: "georgia"; font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">The night before, marinate the lamb chops with
the remaining ingredients in a Ziplock bag. An hour before you want to cook
them, take the bag out and let sit at room temperature. Preheat the grill/grill
pan over medium high heat. Grill each chop for 2-3 minutes a side for medium
rare.</span> </span><br />
<span style="font-family: "georgia"; font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "georgia"; font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">UPDATED: Amanda has a new blog: Lemon Baby, where she still blogs about her culinary adventures. Check it out by going to </span><a href="http://lemonbaby.co/">lemonbaby.co</a><span style="font-size: small;">!</span></span></span><br />
<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; width: auto; z-index: 8675309;">Save</span>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-63749556717688483452013-06-14T10:04:00.000-05:002016-06-23T13:30:55.421-05:00One Blog's Beginnings<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">UPDATED: Amanda has a new blog: Lemon Baby, where she blogs about her adventures in cooking and cocktails. Check it out by going to <a href="http://lemonbaby.co/">lemonbaby.co</a>! Hope to see you there!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">A friend and I were
recently discussing food writing and novels that focus on cooking. I’ve read
several novels that incorporated recipes, and I’m actually writing one now
(mostly baking, as it revolves around a bakery). Some of my absolutely favorite
books would be considered within this genre.<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<!--[if !supportEmptyParas]--><span style="font-family: "georgia" , "times new roman" , serif;">One day during my junior
year (2003) at Florida State University, I was browsing the bookshelves at our
campus bookstore. This was in the days when Kindles and Nooks didn’t exist, and
if we wanted to read, we actually bought something that had paper and a binding
that housed typed words and we flipped pages. I think they’re called books.
Anyway, as I browsed, a volume called <i>Cooking For Mr. Latte</i> caught my
eye. It had a white cover with a charming illustration, and this book changed
my life. <o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<!--[if !supportEmptyParas]--><span style="font-family: "georgia" , "times new roman" , serif;">I have always loved
cooking. I have always loved writing. I never, in a million years, actually
thought it was possible to combine the two. After I finished reading <i>Cooking
For Mr. Latte</i>, probably thirty-six hours later, I marveled at how deftly
and seamlessly Amanda Hesser had crafted a cookbook, dating manual, and
narrative that actually never felt at all like one or the other. I loved the
chapter about her Maryland grandmother who says “turrible,” because my own
Virginian granny pronounced it that same way. I owe my love of baking and
cooking to my granny, and this book brought back a flood of nostalgia for her
kitchen that, now that she is gone, both stings and salves. <o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<!--[if !supportEmptyParas]--><span style="font-family: "georgia" , "times new roman" , serif;">The book, a compilation of
her <i>Food Diary</i> columns, centers around her courtship with Tad Friend, a
writer for the <i>New Yorker</i>, and it begins with the first date (blind) and
ends with their wedding. Although it is mostly amusing, it touches upon those
moments in our lives (fights with a lover, the 9/11 terrorist attacks) in which
food becomes much more than sustenance. Here in the South, especially, food is
life, both celebrated and mourned. When I heard of my granny’s death, I opened
my cupboard, searching for the four squares of Baker’s unsweetened chocolate
necessary to make her signature funereal dish: Bereavement Pie. <o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<!--[if !supportEmptyParas]--><span style="font-family: "georgia" , "times new roman" , serif;">From this book, I learned about truffles,
Champagne, how to eat well on an airplane (the secret is a baguette and
proscuitto), the venerable (and seriously intimidating) Jeffery Steingarten,
Meyer lemons, and the delights of lamb. I discovered beets, crème fraiche,
homemade mayonnaise, and Asian five-spice powder. I have about a handful of
go-to recipes, dishes I have made countless times, which I can attribute to
this book. Seven words looped over and over in my brain for weeks after reading
this book: <i>I want to be a food writer</i>. <o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<!--[if !supportEmptyParas]--><span style="font-family: "georgia" , "times new roman" , serif;">Now, this isn’t exactly
some success story where I now reveal that I’m the <i>Times’</i> newest food
editor. That is never going to happen to this college English instructor, but I
can say that <i>Cooking For Mr. Latte</i> created, nurtured, and solidified my
passion for food. When a small newspaper in the tiny Montana town I lived in
asked me to write a food column, I got my chance. Our readership was small, but
I didn’t care. All that mattered was that I wrote about food. After I moved
away from Montana, I began this blog, <i>Mixing in Mobile</i>. Hesser, in one
chapter, recounts a meeting with Julia Child and how much Julia influenced her
cooking. I adore Julia, and I have all of her episodes on DVD, but as far as
influence, Amanda is my Julia.<o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<!--[if !supportEmptyParas]--><span style="font-family: "georgia" , "times new roman" , serif;">While living in a small
town in Montana in 2005 and re-reading the book for the umpteenth time, I
glimpsed the email address, Lattebook@aol.com, on the back cover. I just had to
email Amanda Hesser and tell her what her book meant to me, as well as discuss
our mutual favorite restaurants/food shops in the Boston area. In her response,
she thanked me for the message and asked how I was coping without Cambridge’s
Formaggio Kitchen. She also wrote that she was currently pregnant with twins
and sitting at her kitchen table having breakfast with Tad, (a.k.a. Mr. Latte).
I, then a newlywed, remember feeling thrilled at the success of this
relationship I had rooted for from page one, and then I marveled at how this
book had entrenched itself so deeply in my heart. What follow are a few of my
favorite dishes inspired by <i>Cooking for Mr. Latte</i>, one of my favorite
food-stained and battered books on my kitchen shelves to this day. <o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<h1 style="margin: 6pt 12pt 0pt 0in;">
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">
Beet Salad with
Goat Cheese and Blood Orange Vinaigrette<o:p></o:p></span></span></h1>
<span style="font-family: "georgia" , "times new roman" , serif;">Serves 6<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Adapted
from Amanda Hesser’s <i>Cooking for Mr. Latte</i><o:p></o:p></span><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;"></span></i><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;">This is one of my absolute favorite salads. I got the inspiration for
this salad in her chapter for airplane food, minus the beets and plus
asparagus. While I have never brought it with me on a plane, there's always my
next flight. I am fully aware how passé the beet salad is, but I love beets, and I love goat cheese, and I can't deny this salad a place at my table. We'll just call it ironic. I'm also not much for "fussy" food, but when preparing this for a dinner party, I like to create little
stacks of beets. It’s quite easy if you have a toothpick handy, and the murmurs
of appreciation from your guests are worth the extra five minutes.<o:p></o:p></span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6
large beets, scrubbed, trimmed and rubbed with olive oil<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">a
handful of arugula, washed<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4
oz goat cheese<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">juice
from ½ of a blood orange<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">juice
from ½ of a lemon<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">¼
cup of olive oil<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">minced herbs
of your choice (basil, tarragon, thyme, oregano, etc.)<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1
shallot, minced<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Dijon
mustard to taste<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">salt
and pepper<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6
toothpicks<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Preheat
the oven to 400 degrees Fahrenheit and wrap the beets in tinfoil. Place the
tinfoil packet on a sheet pan to catch any drips and roast the beets in the oven
for an hour. While the beets are roasting, prepare the dressing. Whisk the
juices together with the herbs, shallot and a dollop of Dijon mustard. Whisk in the
olive oil gradually and season with salt and pepper. <o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">When
the beets are are cool, rub them with a paper towel under the faucet to skin
them.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J5YM9XzMtRo8IJiibvJDl47AYJO61HL6cnHgnHWx6VQlMnXZAgt4ZT3bVrBpM-BrB-97RY4nYjmQkXZj2RMoE55XLPyXw44n5_ddW_ZLo9tkYNP7AUPp7JikWRDePWfR6LVfWCtKDNcZ/s1600/beet+stack.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J5YM9XzMtRo8IJiibvJDl47AYJO61HL6cnHgnHWx6VQlMnXZAgt4ZT3bVrBpM-BrB-97RY4nYjmQkXZj2RMoE55XLPyXw44n5_ddW_ZLo9tkYNP7AUPp7JikWRDePWfR6LVfWCtKDNcZ/s320/beet+stack.jpg" width="320" /></span></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Slice each beet in four slices. If you need to, trim a little bit from
the bottom of each beet so it can stand on a plate. If you use a serrated
knife, you get pretty little grooves in the surface of the beet. To assemble
each stack, place a beet bottom on a plate, top with a few arugula leaves, some
knobs of goat cheese, and another beet slice. Repeat until the top, and put a
toothpick in the middle. Drizzle each serving with the vinaigrette. Don’t
forget to warn your guests about the toothpick. <o:p></o:p></span><br />
<strong><span style="font-family: "georgia" , "times new roman" , serif;"></span></strong><br />
<strong><span style="font-family: "georgia" , "times new roman" , serif;"></span></strong><br />
<strong><span style="font-family: "georgia" , "times new roman" , serif;">Garlic Rosemary Lamb Chops<o:p></o:p></span></strong><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Adapted from Amanda
Hesser’s <i>Cooking for Mr. Latte<o:p></o:p></i></span><br />
<em><span style="font-family: "georgia" , "times new roman" , serif;"></span></em><br />
<em><span style="font-family: "georgia" , "times new roman" , serif;">For me, lamb wins out
over beef any day of the week. This is a simple preparation, but the garlic and
rosemary both highlight and soften the intense flavor of the lamb.<span style="mso-spacerun: yes;"> </span>In Montana, where lamb was quite
inexpensive, I probably prepared this recipe at least three times a month. <o:p></o:p></span></em><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 lbs loin lamb chops<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup chopped rosemary<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 cloves of garlic, minced<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 /2 cup olive oil<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Sea salt<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pepper<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<!--[if !supportEmptyParas]--><!--[endif]--><o:p><span style="font-family: "georgia" , "times new roman" , serif;"></span></o:p><br /></div>
<span style="font-family: "georgia"; font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">The night before, marinate the lamb chops with
the remaining ingredients in a Ziplock bag. An hour before you want to cook
them, take the bag out and let sit at room temperature. Preheat the grill/grill
pan over medium high heat. Grill each chop for 2-3 minutes a side for medium
rare.</span> </span><br />
<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; width: auto; z-index: 8675309;">Save</span><br />
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<br />
Basil simple syrup is something I don't think enough bars use in their cocktails. Its slight bite lends a deeper flavor to the often sickly-sweet simple syrup. Watermelon juice, a neutral, refreshing foundation, provides a foil to the stronger herbal flavor of the basil. Altogether, the cocktail is a little sweet, a little tart, and absolutely perfect for steamy summer evenings here in the Deep South.<br />
<br />
<b>Honeywater Basil Cooler</b><br />
Makes 1 drink<br />
<br />
1 cup of watermelon chunks, pureed and strained<br />
3 tablespoons basil simple syrup (See <a href="http://mixinmobile.blogspot.com/2009/07/leftovers-again.html" target="_blank">Watermelon Basil Granita</a> recipe)<br />
1 shot Cathead Honeysuckle Vodka<br />
juice of 1 lime<br />
lime wedges<br />
sprig of basil<br />
<br />
In a highball glass full of ice, pour vodka. Add watermelon juice, syrup, and lime juice. Garnish with lime wedges and sprig of basil. Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjE7e4VKePZ8IgyF7BdCDaiiaKxcV2Rnnz_k_qyxEQamhHzQjrRBEgCHfmEA8ddcuTLwOM1vpqWs2zms6ZU34A5OtIgHP7Lb51SNZGoSU2b_yBqs8XNaM2vLcvNmH0CV7kxTDKEgBoVJW9/s1600/IMAG1188.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/AVvXsEgjE7e4VKePZ8IgyF7BdCDaiiaKxcV2Rnnz_k_qyxEQamhHzQjrRBEgCHfmEA8ddcuTLwOM1vpqWs2zms6ZU34A5OtIgHP7Lb51SNZGoSU2b_yBqs8XNaM2vLcvNmH0CV7kxTDKEgBoVJW9/s640/IMAG1188.jpg" width="382" /></a></div>
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<br />Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com3tag:blogger.com,1999:blog-7052037080398628102.post-77026496837155553792012-07-12T11:56:00.001-05:002012-07-12T12:02:35.458-05:00"Pimenah" CheeseMakes about 2 cups <br />
<br />
<em>A staple here in the South, pimento cheese is a favorite for appetizers or just a midday snack, sandwiched between two slices of Wonderbread (crusts off, of course). This is a simple recipe, takes only fifteen minutes to prepare, and blows the socks off the nasty processed glump by the same name at the grocery store.</em><br />
<br />
one block of the sharpest cheddar cheese you can find, <em><strong>grated by hand</strong></em><br />
1 small jar diced pimientos<br />
2 tablespoons pickle juice<br />
2 tablespoons - 1/3 cup mayonnaise, depending on how creamy you like it<br />
a dash of cayenne pepper<br />
salt and pepper<br />
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In a medium bowl, wet cheese with the liquid from the pimientos and the pickle juice. Stir in the mayonnaise. The cheese should almost melt into a paste. Season with cayenne, salt and pepper.Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-81762385709440193642012-07-09T16:41:00.001-05:002012-07-12T11:58:42.527-05:00Summer on a Plate<div class="separator" style="clear: both; text-align: center;">
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I love food magazines. I am the first to admit it; I'm slightly obsessed. In my kitchen stands a bookshelf crammed with back issues (some seven years old) of <i>Gourmet</i>, <i>Southern Living</i>, <i>Fine Cooking,</i> an<span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">d <i>Bon <span class="Apple-style-span" style="line-height: 19px;">Appétit</span></i>.</span> I particularly look forward to the winter holiday and summer issues. Staring at photos of a glistening, crispy Thanksgiving bird or a basil-flecked, farm fresh corn salad does wonders for my psyche.<br />
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This month I was particularly inspired by <i>Southern Living</i>'s July recipes. I, along with hundreds of thousands of other readers, discovered the perfect appetizer among those glossy pages. The recipe combines my favorite flavors of our sultry, so-hot-you-peel-off-your-clothing Alabama summers: okra, tomatoes, corn, basil, and a personal staple, pimento cheese. Don't you dare use storebought pimento cheese. I will know. My sister, Emily, took one bite and said, "this is summer on a plate." I couldn't have said it better myself.<br />
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<b>Okra and Tomato Corncakes</b><br />
Recipe adapted from <i>Southern Living</i>, July 2012<br />
Original recipe can be found <a href="http://www.myrecipes.com/recipe/tomato-okra-cornmeal-cakes-50400000122169/" target="_blank">here</a>.<br />
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<i>Although I pretty much stuck to the original recipe (you can't mess much with perfection), I did add a few handfuls of cooked, fresh corn kernels, cut straight off the cob, to the corncake batter. We also added more basil, because as far as I'm concerned, you can never have too much basil. I omitted the arugula because we didn't have any.</i><br />
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2 cups cornmeal<br />
2 tablespoons baking powder<br />
1 teaspoon sea salt<br />
1/4 teaspoon cayenne pepper<br />
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1 1/2 cups water</div>
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1 egg</div>
2 cups okra, thinly sliced<br />
1/2 cup fresh corn kernels<br />
1 small jalapeno, seeded and minced<br />
4 small heirloom tomatoes, sliced into rounds<br />
16 basil leaves<br />
1/4 cup canola oil<br />
salt and pepper<br />
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Homemade Pimento cheese (recipe <a href="http://mixinmobile.blogspot.com/2012/07/pimenah-cheese.html" target="_blank">here</a>)<br />
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Mix the first four ingredients in a small bowl. Beat in water and egg and mix until batter is thick and wet. Add in okra, jalapeno, corn and stir. Heat 1 tablespoon of oil in a large skillet until hot but not smoking. Pour batter in tablespoonfuls and cook each cake until bubbles appear on the surface and edges look dry. Flip cakes and press down with spatula. Cook 2-3 minutes and transfer to a paper towel lined plate. Salt and pepper. Repeat with all of the batter and oil.<br />
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To assemble cakes, place eight corn cakes on a plate. Top each cake with a tablespoon of pimiento cheese. Top with a basil leaf and then a tomato round, pressing down slightly. Garnish with basil and season with salt and pepper. Summer on a plate. I promise.<br />
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<br />Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-47780801470734078122012-03-10T17:52:00.005-06:002012-03-10T18:01:51.602-06:00Hello, Old Friend.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZuBXNAEkXP9Mhxu6YIrJPrz6PnP1LFS28upB-J5jfd8_lQ1hQjnkzPPWnlf5gdr9_nqkN3vqtS8F8L3pBvXCz2huZSHvJYDWISmWu_7qtkhyab55A_QVLvbtFVyICJhMy0ZiSUlZgoAT/s1600/Step+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZuBXNAEkXP9Mhxu6YIrJPrz6PnP1LFS28upB-J5jfd8_lQ1hQjnkzPPWnlf5gdr9_nqkN3vqtS8F8L3pBvXCz2huZSHvJYDWISmWu_7qtkhyab55A_QVLvbtFVyICJhMy0ZiSUlZgoAT/s640/Step+4.jpg" width="640" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">The title of this particular blog entry has two significances. The first one is that I am ashamed it has been a good portion of a year since my last blog post. In August, I found out we are expecting. Not that being pregnant is any excuse to let a blog go, but needless to say, I haven't been "mixing" much of anything noteworthy for the past eight months, and since I got put on bedrest on January, I've been banned from the kitchen (the horror!). The second significance is that today, I said hello to an old friend I've been missing since we moved away from Montana: rhubarb. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In our spacious backyard in Montana, we had a six square foot patch of rhubarb. The gorgeous, fig-shaped leaves were as big as elephant ears. At first, I had no idea what to do with all of those funny-looking red celery stalks, but with a little help from our friends in town, I quickly made use of the delightfully tart fruit/vegetable. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I recently picked up a flat of gorgeous strawberries from Sam's Club. I quickly tired of slicing them into bowls of cereal, and I just had too many to eat out of hand. Now that I'm allowed to be up and moderately active, I knew I had to acquire some rhubarb for a pie. I had seen some at Fresh Market, but when I got there they had baked them all into (you guessed it) strawberry-rhubarb pies. I thought my pie dreams were foiled until my dear friend, Elizabeth, found some at Publix for me. Thanks, Libbo! </span><br />
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<span style="font-family: Georgia;">I adapted the recipe from a one that first appeared in <span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>Bon Appétit</em></span></span> Magazine in 1989 called <a href="http://www.epicurious.com/recipes/food/views/Deep-Dish-Rhubarb-Pie-with-Crumb-Topping-234178">Deep-Dish Rhubarb Pie with Crumb Topping</a>. I made a few changes. I decided to use a (gasp) prepared pie crust because it's just easier. I don't have any other excuse. I also decided to omit the spices, cinnamon and nutmeg, from the original recipe because I wasn't going for a spicy, warm flavor. I wanted something tart-sweet and summery, which is exactly what I love about the combination of strawberry-rhubarb.</span><br />
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<span style="font-family: Georgia;">The crumble topping is so simple. I prefer a crumble topping on a fruit pie because of the added sweetness and texture. As far as I'm concerned, there's only one way to mix a crumble, and that's with your hands. Rub the butter between your fingers, making sure to mix it with the flour, sugar, and oats. </span><br />
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<span style="font-family: Georgia;">My favorite part about this recipe is that it makes a little extra fruit compote. Rhubarb is such a gorgeous, blush pink color when cooked. Spooned warm over vanilla ice cream, it is a feast for the eyes as well as the tongue.</span><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia;"><strong>Strawberry-Rhubarb Crumble Pie</strong></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia;">recipe adapted from <span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>Bon Appétit </em>June 1989</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">2/3 cup old-fashioned oats </span></div><span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup all purpose flour </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup firmly packed golden brown sugar </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">1/4 teaspoon cinnamon </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">6 tablespoons chilled unsalted butter cut into small pieces</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">1 pound rhubarb, sliced into ½ inch pieces</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">1 basket of strawberries, hulled and sliced into uniform pieces </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">juice of half of a lemon</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">1 cup sugar </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup cornstarch </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">1 pie crust, baked at 350 degrees for 20 minutes until golden </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven temperature to 375°F. Combine oats, flour, sugar, and cinnamon in a bowl. Add butter and squish with hands until butter is fully incorporated and mixture is uniformly crumbly. Transfer mixture to medium bowl. </span></div><span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">Mix rhubarb, strawberries, sugar, cornstarch, and lemon juice in heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, about 3 minutes. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Pour filling into prepared crust. Cover with topping. Bake 35 minutes. Cool on rack. Serve warm or at room temperature. </span></div><span style="font-family: Georgia, "Times New Roman", serif;"> </span>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com2tag:blogger.com,1999:blog-7052037080398628102.post-85112693073833942852011-07-28T11:21:00.002-05:002011-07-28T11:27:42.214-05:00A Tale of Tales: Part I<span style="font-family: Georgia, "Times New Roman", serif;">“So…are you as bummed as I am?” Genevieve said to me over the phone on Monday afternoon. “Yes. I’ve been depressed all day. It’s just not fair.” It was true. Ever since we arrived home in Mobile on Sunday evening, we were in a funk. But let’s rewind a bit, shall we?</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">As a child, I mixed “potions” in a wee-sized scarred copper pot. At ten, my childhood partner in crime and I concocted a scheme to make a million. We juiced. We squeezed every fruit we could get our hands on. It was going to be a hit. An upscale lemonade stand, if you will. Sadly, our products didn’t exactly take off, but we were pumped full of Vitamin C for at least four years. When I grew up, I found that alcohol could be mixed, muddled, and manipulated the same way. There’s nothing wrong with a Tanquerey and tonic, but what about a cucumber garnish instead of a lime? Or go a little further and tie in the crisp, herbal notes with a few drops of rosemary simple syrup? When my family and friends convene at our beach house on the Gulf of Mexico, they joke about their “resident mixologist,” yours truly. I love to concoct. Which brings us back to Friday, July 22nd. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">We (Genevieve, Sarah, and I) left for New Orleans, our bags heavy and our hearts light. As we passed through Alabama and Mississippi, the excitement mounted. We were heading to <a href="http://talesofthecocktail.com/">Tales of the Cocktail,</a> New Orleans’ festival celebrating mixology and the people who make it an art.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">As we checked into our hotel, the quaint and affordable <a href="http://www.frenchmarketinn.com/">Historic French Market Inn</a>, I could hardly contain my excitement. I felt like screaming, “I’m at Tales!” to everyone on Decatur Street. It was Tales’ 9th year and my first. My absence was not purposeful; for some reason, the timing was never right.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">We quickly gathered our bearings and headed to the historic <a href="http://hotelmonteleone.com/">Hotel Monteleone,</a> Tales of the Cocktail’s headquarters. We were greeted within seconds by two affable bartenders handing out shots of Saint Germaine, dulcet elderflower nectar redolent of pear, peach and lavender. We clinked glasses and cried, “To Tales!”</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">At Registration we procured our tickets for the night’s event, the Bar Room Brawl, and our tasting room wristbands, which were included in the price of our ticket. The tasting room wristband, or our unbarred access to everything lovely in life, was the perk of perks. I kept pinching myself to see if it was true. Was this really all for us? Could we really, (if we had arrived on Wednesday, when it began) taste top-notch cocktails in fifty four tasting rooms over five days for only $50? The answer, my friends, was yes; however, before you start calling all of your college buddies or your sorority sisters, be warned. This is not Beerfest. It is isn’t about grabbing “Big Ass Beers” and Hand Grenades on Bourbon Street and hurling your $1.56 Krystal dinner all over the stoop of Larry Flynt’s Hustler. Tales of the Cocktail, or “Tales” as we called it, is about the art of mixing great cocktails. The buzz is just a bonus.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYNPvDOdOs3fJlrxS5p0L03uB9doOU2RB3Q-sumZoevYsrDUPbqp2KZnTqqPfriL2K1EpR-r2RkEd7WXPzLA01rnGdfI0BOkKJ1tCMZXL0PnPBex45ireUOB2mizKX2noUUqyO3b-NW5T/s1600/IMAG0558.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYNPvDOdOs3fJlrxS5p0L03uB9doOU2RB3Q-sumZoevYsrDUPbqp2KZnTqqPfriL2K1EpR-r2RkEd7WXPzLA01rnGdfI0BOkKJ1tCMZXL0PnPBex45ireUOB2mizKX2noUUqyO3b-NW5T/s640/IMAG0558.jpg" t$="true" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">We headed for the Royal Sonesta, where the Remy Cointreau USA Profile Tasting Room was being held in their Acadia Room. Brugal, Cointreau, Highland Park 18, Mount Gay Rum, Remy Martin 1738 Accord Cognac, and Zubrowka Bison Grass Vodka were all a-shaking and a-stirring. We stood around, stunned, for a moment. Suddenly a drink was in our hand (delicious—a Cointreau Cup—recipe below). It tasted fresh, zingy, and appropriate for our first cocktail of the weekend. Our next stop was Zu (Zubrowka) Vodka, a bison-grass spirit with hints of vanilla and almond. A tiny shot magically appeared before us and we tasted the clean, floral, and slightly grassy flavor. Delicious.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQuRgrq_YPXuzn59JneY50b3fctBfd9rsITVuRbNqlJiCXwVOXlfBBMdBS_DGsztb86p-iEHYhgclydDY5TQmvQM7jb2UXvU-Z-pToo4RDS259ACUK8-3yZco7Mn2RsGIOUVNXfdJtE98/s1600/IMAG0559.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQuRgrq_YPXuzn59JneY50b3fctBfd9rsITVuRbNqlJiCXwVOXlfBBMdBS_DGsztb86p-iEHYhgclydDY5TQmvQM7jb2UXvU-Z-pToo4RDS259ACUK8-3yZco7Mn2RsGIOUVNXfdJtE98/s640/IMAG0559.jpg" t$="true" width="382" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">One of the most wonderful things about Tales is the atmosphere. It is elegant and refined without being stuffy or pretentious. Everyone is friendly and flushed with drink. No one stumbles or yells to the person standing next to them, oblivious to their volume. The only exhibition of "unsavory behavior" that we witnessed was the strange man (wearing a wristband, by the way) who was taking everyone's leftovers and pouring them into one cup. We, horrified, inwardly begged him not to take a sip...but alas, our pleas went unheeded. Talk about a cocktail of cocktails. </span><br />
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<span style="font-family: Georgia;">After having our fill (temporarily) of tasty libations, we went to John Besh's <a href="http://www.domenicarestaurant.com/pdf/Domenica-Lunch-Menu.pdf">Domenica</a>. I was on a fungi kick: I had wild mushroom soup and wild mushroom pizza with fontina, bacon and yard egg. They were both out of this world and provided a perfect base for the rest of the night.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia;">We took a cab to <a href="http://generationshall.net/">Generations Hall,</a> a large warehouse-style venue Uptown. It was built in the 1820's as a sugar refinery. Here we waited in line for the first and last time all weekend. We presented our tickets, got a green wristband, and entered the Bar Room Brawl.</span><span style="font-family: Georgia, "Times New Roman", serif;"> Grand Marnier, Hennessy, Belvedere Vodka and 10 Cane Rum sponsored this particular event, and the mixologists from bars all over the country battled it out. We cheered on Boston's own <a href="http://www.easternstandardboston.com/">Eastern Standard</a>, who took home the title. My favorite cocktail was theirs: a gorgeous vibrant watermelon concotion. Please excuse the blur. I just can't understand why my hands so so unsteady. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFHu1OQdl2nSGus9AXSDV9aFVVKuWpbyfdI7LvCll_YM6izuQvG-JptflbAtHKH769MnXNriDd9CMeR2iH3OHFJcKKOJeqjbjEeG2tjMNokQSCNqCna75ij2J7qiFkkZr6kyf86C-T7cf/s1600/TALES+027.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFHu1OQdl2nSGus9AXSDV9aFVVKuWpbyfdI7LvCll_YM6izuQvG-JptflbAtHKH769MnXNriDd9CMeR2iH3OHFJcKKOJeqjbjEeG2tjMNokQSCNqCna75ij2J7qiFkkZr6kyf86C-T7cf/s640/TALES+027.JPG" t$="true" width="640" /></a><br />
</div>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com1tag:blogger.com,1999:blog-7052037080398628102.post-50462183017558457852011-07-21T12:58:00.002-05:002011-07-21T13:01:42.448-05:00The Minty Side of the Pillow<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChV6gjguwyTCbPFyXzompTfPnU4n8N8JlFXzTr8ZWsgFJ6xF3EM8bVEx6WXLzy7vx1G1q5CJGjuh87XuON5JxopTOrzTkCVAhnvt6qVtUBY6_FpcWwEVQoK-_VdVrYJQRu1Yw057uQtkk/s1600/mint.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChV6gjguwyTCbPFyXzompTfPnU4n8N8JlFXzTr8ZWsgFJ6xF3EM8bVEx6WXLzy7vx1G1q5CJGjuh87XuON5JxopTOrzTkCVAhnvt6qVtUBY6_FpcWwEVQoK-_VdVrYJQRu1Yw057uQtkk/s640/mint.jpg" t$="true" width="640" /></a><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Why is a pot of the most bountiful mint ever riding shotgun in my mother's Honda Civic?</span></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Good question. I left our beach house with this beautiful monster in tow. I was tempted to strap it in with the seatbelt, but I decided to live dangerously. I'm really not sure why it's this big, or why my mother's thumb is is green, but I inherited it, and I'm going to make the most of it.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">This will be a mixology blog only. I'm not sure how to use mint in cooking except for in a sauce or garnish. The master recipe is mint simple syrup, and at the risk of using silly puns, it couldn't be "simpler."</span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Mint Simple Syrup</span></strong><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 cup sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup water</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 handfuls of mint leaves</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Combine sugar and water in a medium saucepan over medium-low heat. Bring it to a very light simmer and stir until sugar dissolves. Take off the heat when it is clear and slightly reduced. Bruise the mint leaves with the handle of a wooden spoon, but do not tear them. Add the mint to the syrup and let steep for at least 30 minutes. Remove the mint leaves and refrigerate the syrup in an airtight container. Keeps for about 2 weeks. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Once you've made your mint syrup, there are no limits to its uses. Here are a few of my favorites:</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Southern Mint Julep</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Makes 1 drink</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>A mint julep is a simple drink but can actually be quite complicated to make well. It requires the best bourbon, the freshest mint, the finest-crushed ice, and the coldest vessel money can buy. I use Maker's Mark Bourbon. I know it isn't the most expensive of bourbons, but the highest end bourbons shouldn't be mixed. Why mess with perfection? I also use Salisbury Pewter julep cups. They keep the drink so cold that it hurts to hold them. They're pricey at $30 a pop, but again, why mess with perfection? Surprisingly, there are many varieties of mint. I use 'Kentucky Colonel' Mint, which is of the Spearmint variety. I crush the ice by hand with a hammer. I know you think I'm kidding, but I'm not, and my forearms aren't either.</em></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 ounces Maker's Mark</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3/4 ounce mint syrup</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">finely crushed ice</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 or 4 spearmint leaves</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">a mint sprig</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Bruise mint leaves with the mint syrup in the bottom of a pewter cup. Fill full of crushed ice. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add bourbon slowly and stir ever so slightly so as to not melt the ice. Garnish with a mint sprig. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Classic Mojito</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Makes 1 drink</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>Although I am much more of a julep person, sometimes you need something a little lighter and less potent. This is where a mojito comes in. Although I would never adulterate a julep (although I did have a delicious ginger-mint one in New Orleans) a mojito begs to be tinkered. Try muddling your favorite fruit with the mint. </em></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">3 lime wedges</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 teaspoons lime juice</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 ounce mint syrup</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 ounces silver/white rum</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">a handful of mint leaves</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">club soda</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In the bottom of a highball glass, crush 2 lime wedges with the simple syrup and all but a few of the mint leaves. I use a muddler, but you can use a wooden spoon if you don't have one. Add rum and top with club soda. Garnish with the mint and one lime wedge. Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrz3TT97QiEd_ObwJdsIlGlYZYuAY9whwpsHAF4HAwkSPCktTj8TysdbWPXj06_C3aLcoxfSnL5iuUtOVYgmx_z9A19MMcC5MGYnoGGjq9bh1hsyes-1o71_i9Bw6lh5ElfsBLPPD8cyOE/s1600/mojito.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div style="text-align: left;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrz3TT97QiEd_ObwJdsIlGlYZYuAY9whwpsHAF4HAwkSPCktTj8TysdbWPXj06_C3aLcoxfSnL5iuUtOVYgmx_z9A19MMcC5MGYnoGGjq9bh1hsyes-1o71_i9Bw6lh5ElfsBLPPD8cyOE/s400/mojito.jpg" t$="true" width="238" /></div>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com2tag:blogger.com,1999:blog-7052037080398628102.post-17753405481376040772011-05-31T11:29:00.000-05:002011-05-31T11:29:06.660-05:00Reunited, and it feels so good.<span style="font-family: Georgia, "Times New Roman", serif;">First and foremost, I want to apologize for being absent on Mixing in Mobile for so long. I moved away from Mobile, and it felt strange to post on a blog devoted to cooking in Mobile when I wasn't living there. </span><br />
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<span style="font-family: Georgia;">I'm back. My husband and I just closed on a house in Midtown last month, and we are embarking on the heartsickening and infuriating journey of remodeling a 102-year-old home. I absolutely promise that this is not going to turn into a home renovation blog. I know nothing about remodeling. As much as I will learn in the coming months, I promise to keep to myself...unless asked. Mixing in Mobile will remain a cooking/baking/mixology blog (as soon as I can get internet in the house, and a new kitchen). In the meantime, I am posting a few pictures of our new (to us) house. Enjoy. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYeKbjzIDwfhZswlSqbsDJ66Zk-bcsGuoyYUzkvdSthqMLYW_RHqa2Z0O4P68D3ru9raSeQpeezZ2-Uo5knf7vgQnuxHwaTcTqVW9sU_Du1g8MuRE14p1WK4t2eDCXMwSDRCNEsDNFcmw/s1600/Amanda+2010-2011+101.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYeKbjzIDwfhZswlSqbsDJ66Zk-bcsGuoyYUzkvdSthqMLYW_RHqa2Z0O4P68D3ru9raSeQpeezZ2-Uo5knf7vgQnuxHwaTcTqVW9sU_Du1g8MuRE14p1WK4t2eDCXMwSDRCNEsDNFcmw/s640/Amanda+2010-2011+101.JPG" t8="true" width="480" /></a></div>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com3tag:blogger.com,1999:blog-7052037080398628102.post-49162356188914936132010-06-30T00:11:00.004-05:002010-06-30T11:04:10.365-05:00What A Tart!<div class="separator" style="clear: both; text-align: center;"></div><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">In T.J. Maxx the other day, I saw a Calphalon tart pan for $7.99. The tart pans I own are the flexible, irritatingly thin pans of yesteryear. This one is sturdy, nonstick, and devastatingly beautiful (yes, gleaming and shiny and beautiful.) I wanted--no needed--- it. I bought it.</span></div><span style="font-family: Georgia;">So I needed a tart worthy of such a pan. Enter <a href="http://epicurious.com/">Epicurious.com</a>, my go-to recipe bank. Up comes a <a href="http://www.epicurious.com/recipes/food/views/Lime-Tart-with-Blackberries-and-Blueberries-359373">Lime Tart with Blackberries and Blueberries</a>. I had a bag of lemons. I had the fruit. I got to work. </span><br />
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<span style="font-family: Georgia;">The first crust I made was a disaster. The oven at the beach house is hot and fast (sounds like one of those girls your mommas warned you about.) The first crust came out a little crispy, which is a euphemism for burnt, burnt, burnt. The second crust was <em>parfait. </em></span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia;">The lemon curd needed a little coddling, as I imagine curds do. I whisked and whisked and whisked my little heart out, and it thickened not. I heard curd can be made quite effectively in the microwave (gasp!) so I gave it a try. It thickened in a New York minute. I wish all of you thick curd, but if it doesn't work, nuke it in 25 second intervals, whisking after each one. </span></div><br />
<span style="font-family: Georgia;">The finished product, y'all, was AWE-SOME. Try it, now.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Lemon Blackberry Tart with Shortbread Crust</strong></span><br />
<span style="font-family: Georgia;">Serves 8-10</span><br />
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<span style="font-family: Georgia;">Adapted from <em>Bon Appetit</em></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Lemon Curd</strong></span></div><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">3 large eggs </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">3 large egg yolks </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">1 cup sugar </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">3/4 cup fresh lemon juice </span></div><span style="font-family: Georgia, "Times New Roman", serif;">6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Fruit Topping</strong></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">1 pint fresh blackberries </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">½ pint fresh blueberries </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Shortbread Crust</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">1 ½ sticks butter, room temperature </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">1/3 cup sugar </span></div><span style="font-family: Georgia, "Times New Roman", serif;">1 large egg yolk </span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">Scant 2 cups all-purpose flour </span></div><span style="font-family: Georgia, "Times New Roman", serif;">1 large pinch of salt</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">For lemon curd:</span></div><span style="font-family: Georgia, "Times New Roman", serif;">Set fine metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another medium bowl (glass or metal). Whisk in lemon juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens, about 12 minutes. If curd isn't thickening, turn up the heat on the water. When thick, immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate until cold. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">For crust:</span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><span style="font-family: Georgia, "Times New Roman", serif;">Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Transfer dough to 10-inch-diameter tart pan with removable bottom. Press dough evenly up sides and onto bottom of pan. Chill 20 minutes.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 325 degrees F. Bake until golden brown, about 28 </span><span style="font-family: Georgia, "Times New Roman", serif;">minutes. Cool completely in pan on rack. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">For topping: </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in a circle around the edge of the crust. Mound blueberries in center of tart. Serve immediately.</span><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylRcK-FJm2NASspFokPOqK7mvHUNNhAodmYmnSeCSW93IuxDuqyeT_wBdz0f6GCCHepwpcJVKkAmRxw5_u9FIu0XTa0IgEhiyBfMg_WYsLkAHnw-tQygfnJBxxwokx2MjtNaw7e2FHTzA/s1600/Stuff+009.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylRcK-FJm2NASspFokPOqK7mvHUNNhAodmYmnSeCSW93IuxDuqyeT_wBdz0f6GCCHepwpcJVKkAmRxw5_u9FIu0XTa0IgEhiyBfMg_WYsLkAHnw-tQygfnJBxxwokx2MjtNaw7e2FHTzA/s320/Stuff+009.JPG" /></a></div>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-17526051572661814392010-06-26T23:25:00.004-05:002010-06-26T23:27:28.820-05:00Summer Sauté<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8i8RR9uraXlVARYqU2BDUQ78lQ9CJXnR7tjUoR3eun6nH6z1vsK_wY3SHBevLPcg5YoP5u3_P0G6KLh_EjInK_oi8bhsz9pNdpnewy5JePJjjc5u0aQXu47D_LaNVaWEVoPQ5zR6KTcw4/s1600/Stuff+001.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8i8RR9uraXlVARYqU2BDUQ78lQ9CJXnR7tjUoR3eun6nH6z1vsK_wY3SHBevLPcg5YoP5u3_P0G6KLh_EjInK_oi8bhsz9pNdpnewy5JePJjjc5u0aQXu47D_LaNVaWEVoPQ5zR6KTcw4/s400/Stuff+001.JPG" width="400" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I’m always looking for that perfect summer side dish: the one that goes with almost every meal and takes very little effort to prepare. This summer, I’ve found it. It’s easy, delicious, and showcases some of summer’s best and freshest ingredients. Some may wrinkle their noses at first, but try it once and you’ll be hooked for good.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">The following recipe is so simple; it takes a handful of inexpensive ingredients. Of the utmost importance is the freshness of the ingredients. If at all possible, make sure your corn, tomatoes, and okra are field-fresh and ripe. To test the freshness of corn, peel back a little of the husk and dig your fingernail into a kernel. It should pop and ooze a milky liquid if it’s fresh. Tomatoes should be bright red (on the vine, not hothouse) with few blemishes or soft spots. Okra should be bright green and plump. Select the smallest pods from the batch. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">The best thing about this recipe is that it accompanies everything, from sausages to steaks, chicken to lamb. I’ve been known to just eat a bowl of it for dinner, it’s that delicious. You could add minced scallions and chopped jalapenos to the first sauté step, but I prefer it without. Try it next weekend for a 4th of July cookout!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Corn, Okra and Tomato Sauté</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serves 6 </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 large green bell pepper, coarsely chopped (optional)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 tablespoons unsalted butter </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon olive oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 pound tomatoes, coarsely chopped (don’t worry about peeling them)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 cups corn (from 5 to 6 ears) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 pound small fresh okra, washed and cut into bite-sized pieces</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">a squeeze of lemon juice</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">salt and pepper</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cook bell pepper in oil and butter in a large heavy skillet over medium heat, stirring occasionally, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes. Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes. Season with lemon juice, and lots of freshly ground salt and pepper.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BtJngEr-r6aw06cyMW04dF69Y1HCky1fftBqwGvwufVHQvsmp0orEcMMwE_s8ji8G3CH8cYyGM4ev4JHPvnZL-fnrKsyfdg0CJsgMtNLxSexo3FMY-c5EYJGlvzat4YgO-hTx8pu7-cy/s1600/Stuff+003.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BtJngEr-r6aw06cyMW04dF69Y1HCky1fftBqwGvwufVHQvsmp0orEcMMwE_s8ji8G3CH8cYyGM4ev4JHPvnZL-fnrKsyfdg0CJsgMtNLxSexo3FMY-c5EYJGlvzat4YgO-hTx8pu7-cy/s400/Stuff+003.JPG" width="400" /></a><strong><span style="font-family: Georgia, "Times New Roman", serif;">Moonlight on the Gulf of Mexico 6.26.2010</span></strong></div>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com1tag:blogger.com,1999:blog-7052037080398628102.post-41997483996158580982010-05-14T22:19:00.004-05:002010-06-13T12:54:45.967-05:00Grocery Store Detour<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6PZVV9JKqUG9NufxrQuRooHO6hihpAUl3RnPgovE1pLK56H6smtfSp-AobqwwYr-761x2U1XkKCoNHWAtggRTJ7PiJdKu7lq4aMAqIvcS1ZVjrUMHaxbbde9fHdbVw3ig5nkavx-nYev/s1600/cooking+013.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/AVvXsEih6PZVV9JKqUG9NufxrQuRooHO6hihpAUl3RnPgovE1pLK56H6smtfSp-AobqwwYr-761x2U1XkKCoNHWAtggRTJ7PiJdKu7lq4aMAqIvcS1ZVjrUMHaxbbde9fHdbVw3ig5nkavx-nYev/s640/cooking+013.JPG" width="640" /></a><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"> I rarely have weekend nights home alone. My husband and I have a long-standing rivalry in Texas Hold-Em, and Friday and Saturday nights are spent either out with friends or see-sawing back and forth for the Championship. This Friday night (tonight) was a rare night alone. I craved ice cream, so I went to the store. I am probably one of the few people who venture to the store at 8:30 pm for some sweet treats only to return with a prickly vegetable and some grand notions of homemade mayonnaise.</span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: 0.5in;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">I have never been a mayo person. I live for mustard: Dijon, ballpark, Creole, spicy brown, whatever. I am a mustard devotee. I recently read one of Molly Wizenberg’s articles in an old </span><i><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Bon Appétit</span></i><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"> on homemade mayonnaise. It stuck in my head, apparently enough to weasel itself into my ice cream dreams. Best of all, mayo only requires staples: egg yolk, oil, vinegar, lemon juice, and Dijon (yay!). Substitute olive oil and add garlic, and it’s an aioli. Who would have thought? </span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: 0.5in;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">If I was going to put forth the effort to make mayonnaise, I was going to go all out. When I perused the produce and came across fresh artichokes, I was hell-bent on being French tonight. There was one little setback. I wasn’t prepared for the absolute nuisance of trimming an artichoke. Don’t get me wrong; it’s not actually difficult, just irritatingly messy. Bring a pot of salted water to a boil. To the artichoke, “pull off the tough outer leaves.” Given the twelve or so layers, what constitutes </span><i><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">outer</span></i><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"> was a head-scratcher for me. I mean, how many of the layers are tough? They all looked pretty fibrous to me. Then, cut an inch off the top. Then cut the tip of each leaf off with a pair of scissors. Then the surgery begins. The inside of an artichoke is dark, purple, and prickly, my tender fingers then discovered. Pull out the purple leaves inside, and with a sharp spoon-like instrument (a grapefruit spoon would be ideal) carve out the fuzzy, prickly, “choke.” This was the irritatingly messy part. It’s like blowing a dandelion blossom (or two) all over your kitchen counter. Once the choke is out, you’re ready to roll.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjGuHw5wuUouIbPEkxHChkZoMR5wVevp9UDPgnQJKzCkjWeOm9mchjQCG-Rdu46qAbcB8-a9953-v2h7EP5efsBO8G2CzlOxc-692sxh9ClaThqxebeK1f-chTgah64mf5MA9SVOjUuGX/s1600/cooking+006.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/AVvXsEhLjGuHw5wuUouIbPEkxHChkZoMR5wVevp9UDPgnQJKzCkjWeOm9mchjQCG-Rdu46qAbcB8-a9953-v2h7EP5efsBO8G2CzlOxc-692sxh9ClaThqxebeK1f-chTgah64mf5MA9SVOjUuGX/s640/cooking+006.JPG" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: 0.5in;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="font-family: "Times New Roman";"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Coat all the cut surfaces with lemon juice to prevent browning. Boil the artichokes in the </span><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">water for about 30 minutes. Test for readiness by tugging on a leaf; if it comes out easily, they’re ready to eat. Drain and place in a bowl of lemon-juiced water while you make the mayo.</span></span></span></span></div><div class="MsoNormal"><b><span style="color: black; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></span></b></div><div class="MsoNormal"><b><span style="color: black; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Homemade Mayonnaise </span></span></b><span style="color: black; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Makes 1 cup</span></span><br />
</div><div class="MsoNormal"><span style="color: black; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Adapted from </span><i><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Bon Appétit</span></i><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span></span><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></span></div><div class="MsoNormal" style="line-height: normal;"><span style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 large egg yolk</span></span><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">The juice from one lemon, freshly squeezed</span></span><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon white wine vinegar</span></span><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">A dollop of Dijon mustard</span></span><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon salt plus more to taste</span></span><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">3/4 cup canola oil, divided</span></span><br />
</div><div class="MsoNormal" style="margin-bottom: 0in;"><span style="color: black; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></span><span style="color: black; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. </span></span><span style="color: black; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick. Cover and chill.</span></span><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span></span><br />
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</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: 0.5in;"><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></span></div><div class="MsoNormal" style="margin-bottom: 0in; text-indent: 0.5in;"><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">I put on a Sinatra record and got to work. Pull leaf off, dip, scrape the bottom part between teeth. I love artichokes already, so I mistakenly thought I wasn’t in for some kind of epiphany. The mayonnaise was kind of delicious. Actually, it was sublime. Silky, smooth, tangy, not in the same genus, species, or even <i>kingdom </i>as the jarred glop. I may have put a bit too much Dijon in it but I loved the flavor. I think I may have to hide the ingredients because I’m afraid I’ll eat it on everything. The Belgians have it right: French fries with mayo? <i>Oh yeah.</i></span></span><br />
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</div>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-31922984472358349282010-03-18T13:46:00.005-05:002010-03-22T21:21:57.361-05:00Why is it called corned beef if it has nothing to do with corn?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QgM0DAc_bexmXZ6gsmCjNQCBOsUrX3WZW2Cqyt2fbgERZXXKC7WPnXCouudKrBnjJczrzDmsLu3QvVIQ2o7uVg-nnfdEBrFwKPjzhmKzmHDGhwCa9Meld4gdtrPN9a0ScwK9JMUpXd1z/s1600-h/IMG_1458.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QgM0DAc_bexmXZ6gsmCjNQCBOsUrX3WZW2Cqyt2fbgERZXXKC7WPnXCouudKrBnjJczrzDmsLu3QvVIQ2o7uVg-nnfdEBrFwKPjzhmKzmHDGhwCa9Meld4gdtrPN9a0ScwK9JMUpXd1z/s400/IMG_1458.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This question has always puzzled me. I get that it's brined with coarse salt (referred to as "corns" or grains) but that doesn't seem close enough for me to warrant the name. Then I tell myself to shut up and eat it. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It is probably no surprise to those who know me that I like tradition. On every St. Patrick's Day, I do corned beef and cabbage, or a "New England Boiled Dinner." I like it this way. I don't like to mess with tradition. That said, I look more forward to the morning after than the corned beef dinner itself. I like corned beef, but I <i>love </i>the much-criticized corned beef hash. Let me make you all aware, this corned beef hash recipe is nothing like the canned dog food slop. It is salty and rich, and positively divine for a weekend breakfast. I begin with the basic “New England Boiled Dinner” recipe. Corned beef braises for several hours, resulting in tender fall-apart meat. Cabbage, potatoes and carrots boil in the broth. Voila, flavorful vegetables!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I like to use red potatoes for some aesthetic reason; I feel that the colors are prettier on the plate. I prefer to cook everything in a Dutch oven rather than a slow cooker; slow cookers tend to boil everything into a mush. With a Dutch oven, the end result is separately cooked meat and vegetables that actually keep their shape. The corned beef hash is a morning-after recipe, as it makes use of the leftover meat. Topping a mass of tangled beef and potatoes with a perfectly poached egg is my idea of a fabulous breakfast. If poaching isn’t your thing, fried eggs would also be perfect with the hash. </span><br />
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</div><div class="MsoNormal">1 corned beef brisket, about 4 pounds (with seasoning packet)<o:p></o:p></div><div class="MsoNormal">3 cups beef broth<o:p></o:p></div><div class="MsoNormal">1 medium onion, cut in 6 to 8 wedges<o:p></o:p></div><div class="MsoNormal">1 clove garlic, minced<o:p></o:p></div><div class="MsoNormal">2 1/2 to 3 pounds new potatoes, washed and quartered<o:p></o:p></div><div class="MsoNormal">4 large carrots, halved and cut into 3-inch lengths<o:p></o:p></div><div class="MsoNormal">1 small head green cabbage, cored and cut into 6 wedges <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Put the corned beef in a 6- to 8-quart Dutch oven; add beef broth, the contents of the seasoning packet, and add water just until beef is covered. Add garlic and onion. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours. Remove the corned beef to a platter, cover with foil, and keep warm. Place a heavy pot on top of foil to weigh down meat for easier slicing. Skim fat from the broth and add the potatoes and carrots to the broth. Bring to a boil; cover, reduce heat to medium-low and cook for 10 minutes. Add cabbage wedges and continue cooking for about 20 minutes or until cabbage and vegetables are tender. Discard the broth, reserving the vegetables. Slice the corned beef and serve with the vegetables and a Guinness. <o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-4fo-ksykg8PjiOxtXHjCSRafJKN8L2CJ6dDbJfNKv7kTJy7j5F_ZXMM5hmnrlWNJWvtB_5SgtwBI8Rjna_YVk3pKTHuRTAa7pKPByBymeYOvPlc56pj9yJxQ7VsqKHkr-pOEv2w7D36/s1600-h/IMG_1459.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-4fo-ksykg8PjiOxtXHjCSRafJKN8L2CJ6dDbJfNKv7kTJy7j5F_ZXMM5hmnrlWNJWvtB_5SgtwBI8Rjna_YVk3pKTHuRTAa7pKPByBymeYOvPlc56pj9yJxQ7VsqKHkr-pOEv2w7D36/s400/IMG_1459.JPG" width="400" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">6-7 slices leftover corned beef, shredded with a fork<o:p></o:p></div><div class="MsoNormal">2-3 red potatoes, boiled and cut into 1 inch pieces<o:p></o:p></div><div class="MsoNormal">½ onion, diced<o:p></o:p></div><div class="MsoNormal">2 tablespoon vegetable oil <o:p></o:p></div><div class="MsoNormal">4 eggs, cooked to your liking <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Combine meat, potatoes and onions in a small bowl with one of tablespoon oil. Heat remaining oil in a medium skillet. When oil is hot, pour meat-potato mixture into skillet and flatten with spatula, pressing out moisture and squishing the potatoes. Cook for 4-5 minutes until thoroughly browned and crisp, and then flip. It is easier to flip sections at a time. To serve, top with a fried or poached egg and enjoy! <o:p></o:p><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The title is a joke. Really. I just liked the sound of it. In all seriousness, today is Fat Tuesday and it calls for some serious eats. Gumbo is my go-to for any sort of Cajun, New Orleans, or Mardi gras themed celebration. It's easy. It's delicious in a meaty, creeping-heat at the back of your throat kind of way. Any smoked sausage will do, but I prefer Conecuh. It’s a perfect accompaniment to chicken in gumbo. Once the roux turns the color of a penny, you’re ready to add the vegetables. I prefer okra in my gumbo, but if you don’t care for it you can substitute your choice of vegetable or just leave it out altogether. Gumbo isn’t an exact science (some Louisiana cooks might disagree) so use your taste as a guide.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Chicken and Sausage Gumbo</b></span><br />
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<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons vegetable oil<br />
1 tablespoon butter </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 pound smoked sausage, (preferably Andouille), sliced into 1/4-inch thick rounds<br />
6 chicken legs<br />
4 cups chicken stock<br />
4 cups water<br />
2 tablespoons flour<br />
1 cup chopped onion<br />
1 cup chopped celery<br />
1 cup chopped green pepper<br />
1 cup okra, sliced into ½-inch rounds<br />
2 cloves garlic, minced<br />
2 bay leaves<br />
1/2 teaspoon dried thyme<br />
2 teaspoons hot pepper sauce<br />
1/4 teaspoon salt<br />
1/8 teaspoon freshly ground black pepper<br />
2 tablespoons chopped fresh parsley<br />
Hot cooked rice<br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat 1 tablespoons of the oil in a heavy Dutch oven over medium-high heat; add chicken legs and cook until browned, about 7 minutes. Remove with slotted spoon and set aside. Add butter and remaining oil and stir flour into pot. Cook over medium heat until roux is browned, about the color of a penny. Add okra, onion, celery, green pepper, and garlic. Cook vegetables until slightly soft, about 5 minutes. Add chicken legs, stock and water. Add bay leaves, thyme, and hot sauce. Bring to boil and cook 1 ½ hours, until chicken is falling off bones. Remove chicken from pot and cool slightly. Remove meat from bones, discarding skin and bones; cut meat into 1/2-inch cubes and put back in pot. Season with salt, pepper, or hot sauce. To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup gumbo around rice. Garnish with parsley.</span></div>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-49490596888978842022010-02-12T16:07:00.019-06:002010-02-16T16:15:14.909-06:00Any Excuse to Eat Chocolate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRq0sFbccwEJv1b6S4x18V1eFripHykSVpwU5vjjKYwuD4uIlKXWpLjcUtoFJiYO3MIOq5NP91XgYkQqcD7cIXlXTSFRhVoskVA1wZ-9u0hzvqc2DRXvqp3N94dhbtwSeF2afeJHiX_Df/s1600-h/IMG_1301.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRq0sFbccwEJv1b6S4x18V1eFripHykSVpwU5vjjKYwuD4uIlKXWpLjcUtoFJiYO3MIOq5NP91XgYkQqcD7cIXlXTSFRhVoskVA1wZ-9u0hzvqc2DRXvqp3N94dhbtwSeF2afeJHiX_Df/s400/IMG_1301.JPG" width="400" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For a sweet finish, this pie is crunchy, gooey and chocolaty. When I flipped through the Valentine’s Day issue of </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bon Appetit</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, a gorgeous tart caught me eye. Their version was Milk Chocolate and Caramel with Hazelnuts and Espresso. I had pecans and dark chocolate. Their version prompted a homemade shortbread tart crust. I had a frozen pie shell. Their garnish was roasted cocoa nibs. I stuck with toasted chopped pecans. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNLmIxPlfZOYFydBLZRVt3aOtz2Gef2haM3bRpHDBiBe70RhzOCMv-gVhd5OD8jRgzuL8SPbW4k6EYT-vN1Sy5gp9OyRhvyyQQ_0YGcFydnoGdTSLw91ml9WsHlL73UoxE3mSZrY54ihM/s1600-h/IMG_1298.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNLmIxPlfZOYFydBLZRVt3aOtz2Gef2haM3bRpHDBiBe70RhzOCMv-gVhd5OD8jRgzuL8SPbW4k6EYT-vN1Sy5gp9OyRhvyyQQ_0YGcFydnoGdTSLw91ml9WsHlL73UoxE3mSZrY54ihM/s400/IMG_1298.JPG" width="400" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Needless to say, the only thing that remained the same was the caramel. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQdcGgzauKBw4IGVKjo_i3GifLemOiBolbkPXAfyL49q32M5NUNPmG-QjDSl0JGrGZt2wcSNlrZwQfc-ZcI9MK8-yLp41susaoEACVTcNKE1DCXI_OEzTn1hXGK7hay_eQCorGYZbFTAo/s1600-h/IMG_1300.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQdcGgzauKBw4IGVKjo_i3GifLemOiBolbkPXAfyL49q32M5NUNPmG-QjDSl0JGrGZt2wcSNlrZwQfc-ZcI9MK8-yLp41susaoEACVTcNKE1DCXI_OEzTn1hXGK7hay_eQCorGYZbFTAo/s400/IMG_1300.JPG" width="400" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dark Chocolate Caramel Pie with Pecans</span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serves 8</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 pie crust</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Caramel:</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup sugar<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup water<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup heavy whipping cream<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon apple cider vinegar<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon sea salt<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ cup pecans, toasted and chopped coarsely (bake at 350 degrees on a baking sheet for approximately 5 minutes, stir once)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chocolate:</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup heavy whipping cream<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 ounces dark chocolate chips (I use either Ghirardelli’s Bittersweet or Hershey’s Special Dark) <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon unsalted butter</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">chopped toasted pecans for garnish</span></div><div class="MsoNormal"><br />
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Bake pie crust at 350 degrees until lightly browned, about 8 minutes. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For caramel filling, stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is medium amber, swirling pan instead of stirring, about 8 minutes. Remove pan from heat. Add cream (mixture will bubble up). Place saucepan over medium heat; stir until caramel bits dissolve. Add butter, vinegar, and salt; stir until butter melts. Stir in pecans. Caramel may be bubbly; don’t worry, it will settle in the refrigerator. Pour filling into crust. Chill until cold and set, about 30 minutes.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For chocolate: Bring cream to simmer over medium-high heat, stirring occasionally. Remove from heat and add chocolate and butter; stir until smooth. Spread chocolate mixture over caramel. Sprinkle with chopped pecans. Chill tart until topping is set, about 1 hour. </span><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm567ST815KK8ZD8JgyaaJtQhAXNakVKdP7CxOQjOWF7HF1ewv3FYKkdGQnbL1GICIzQ5tXLqw2EmqApgWTbs8pJW2W8kDL5DoirXSVLJgF6LmrIV0V4a-Kqv8tsEhVkw0IjqqH_fpvzxY/s1600-h/IMG_1302.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm567ST815KK8ZD8JgyaaJtQhAXNakVKdP7CxOQjOWF7HF1ewv3FYKkdGQnbL1GICIzQ5tXLqw2EmqApgWTbs8pJW2W8kDL5DoirXSVLJgF6LmrIV0V4a-Kqv8tsEhVkw0IjqqH_fpvzxY/s400/IMG_1302.JPG" width="400" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-10084957312904733092010-01-20T18:45:00.061-06:002010-01-31T19:37:59.449-06:00Biscuits, finally, and one seriously large ham.<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMSlcLs_z6sXWfW34pev6pwuWdVRWrYmv4nhuxOHSwEUrpVy90j3VTIjvY0EyABl0a8jFwnZek5JvnrS-1nfq6HfLkwe5IAjV-SsH4X4UTZu8PdUExVNb5lJudLAaWEpmxigyicob4ZhS/s1600-h/IMG_1266.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMSlcLs_z6sXWfW34pev6pwuWdVRWrYmv4nhuxOHSwEUrpVy90j3VTIjvY0EyABl0a8jFwnZek5JvnrS-1nfq6HfLkwe5IAjV-SsH4X4UTZu8PdUExVNb5lJudLAaWEpmxigyicob4ZhS/s400/IMG_1266.JPG" width="400" /><span class="Apple-style-span" style="color: black;"></span></a></div><div style="text-align: left;">I<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> can't tell you how many times I've made biscuits. They've never turned out right. Once I burned them, but I was standing right in front of the oven. That's how biscuit-challenged I am. All I wanted was a traditional Southern buttermilk biscuit. They steam when you slide a knife between the layers. The top and bottoms are just slightly browned. A few buttery flakes fall onto your lap when you take your first bite. They taste like heaven on Earth. I knew a good biscuit only needs three things: shortening, flour, and milk. I chose Crisco, White Lily self rising flour, and buttermilk</span>.</div><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">First step: measure f self-rising flour in a large bowl. Cut in shortening. I couldn't find my pastry cutter, so I used my hands to blend the Crisco into the flour. I stirred in a little more than 2/3 cup buttermilk. Stirring with a wooden spoon, I mixed until all dry ingredients were fully incorporated into the wet.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I squished all the dough into a large ball, flouring it a little more to keep it from sticking. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I rolled it out about 1/2 inch thick and cut rounds out with a 2-inch biscuit cutter. These I placed on a baking sheet. I baked them for approximately 10 minutes until golden brown on bottom and top. (See first picture for finished product)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZrFQzh7tY1RP2ZsrEk-M7M2QSBCI60nQh8ekTbv_n4OXOr7UxtdgEBf740ypvLXHUmk5i9ScMBZ6077hM48zo2i-RHSChN57Ez3YQVeX6OgzOTrlspxrtB69uPNxkC1XIi1pnJGceB0X/s1600-h/IMG_1295.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><div style="display: inline !important;"><div style="display: inline !important;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;">This time I wanted biscuits for country ham. A few years ago when my husband and I went to Virginia to visit my grandparents, we went to the Smithfield Ham store around the corner from my Granny's apartment. We bought a pound; Grant ate half within minutes. It was his first taste of the almost unbearably salty, paper-thin slices of melt-in-your-mouth ham. I've been eating it since I could remember. I equate family holidays with hot biscuits nestling transparent shards of pink pork. The only thing I've altered is the condiment: instead of mayo, I prefer a tiny sliver of butter...but I digress. </span></span></div></div></a><br />
<div style="text-align: auto;"></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;">Over the holidays, my mother bought Grant a Smithfield ham. A whole one. Smithfield hams are salt and pepper crusted and cured for at least six months. They require one to scrub the mold off of the skin and soak the ham in cold water for at least 24 hours; hence it requires preparation, something in which I've never excelled. We lugged out the cooler and filled it with cold water. Grant scrubbed away and plunked in the ham.</span></span></div><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Country ham is <i>salty</i>. It needs to be sliced--nay, shaved--to be able to be served in biscuits. With my trusty Wustoff Classic filet knife, I made quick work of the entire 15.56 pound monster. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Makes 8-12 biscuits</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups self-rising flour</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">a little more than 2/3 cup buttermilk</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 450 degrees. In a large bowl, cut shortening into flour either with your hands or a pastry cutter. With a wooden spoon, stir in buttermilk. Fully incorporate the dry ingredients into the wet. Form dough into a ball. On a floured surface, roll dough with a rolling pin approximately 1/2 inch thick. Cut into 2 inch rounds with a biscuit cutter. Bake on a cookie sheet for 8-12 minutes. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Smithfield Ham</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Feeds an army and a half</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Follow the directions on the burlap sack in which it is packaged.</span><br />
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</span>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-90428841572480096292010-01-12T16:37:00.036-06:002010-01-31T18:44:26.760-06:00A Decent Omelet<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It may be a urban legend, but word has it a famous French chef asks all of his potential sous chefs to prepare a omelette before he hires them. I've been making omelets for almost twenty years; however, I've made approximately twelve omelets that I'd willingly present to a renowned chef. I don't claim to be an omelet master. My omelets are usually stuffed with goodies like goat cheese, a pork product, and some vegetables (if truly necessary). If one belongs to the less is more camp you can never go wrong with a good sharp cheddar and some freshly cracked pepper. </span></span></span><br />
<div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">That said, I do have a formula that works for me. I start with a 10-inch, heavy <i>nonstick </i>pan and heat it over medium heat. French chefs, who often don't care about their hearts, use butter. I use PAM.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQUHPwxIg_d2Lkr4ROODTT4trsKUtsqf-zqP-ArAuhLDOX4-Gmxm-MzyX7qhmD3xmvCsq4IokvMUQR54VdKOHnpk5YAEmWgNZqmIQ_Mm_tivwPddg5elpsfGT_fl48bHr_e4rSdclHC3KP/s1600-h/IMG_1261.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQUHPwxIg_d2Lkr4ROODTT4trsKUtsqf-zqP-ArAuhLDOX4-Gmxm-MzyX7qhmD3xmvCsq4IokvMUQR54VdKOHnpk5YAEmWgNZqmIQ_Mm_tivwPddg5elpsfGT_fl48bHr_e4rSdclHC3KP/s400/IMG_1261.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px;">After whisking the two eggs in a cup, I pour them in the skillet, twisting it to cover the entire surface.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTHS6gzOAufnA8t6i3La4qhh1LfepE12jKD867HReMzv4YT7m9Ef1tz-cyGItz85JHlgB3j1q91Sjkkz1-lovRof69OgM1ocwBel9GiOGT-rk8vMVg8u-kanO4x_ZpccDpoxtYBjtgFqn/s1600-h/IMG_1262.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTHS6gzOAufnA8t6i3La4qhh1LfepE12jKD867HReMzv4YT7m9Ef1tz-cyGItz85JHlgB3j1q91Sjkkz1-lovRof69OgM1ocwBel9GiOGT-rk8vMVg8u-kanO4x_ZpccDpoxtYBjtgFqn/s400/IMG_1262.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px;">After about a minute and a half over medium high heat, the eggs will be set enough to fill. I used chopped grape tomatoes and plain goat cheese. I sprinkled them on the left half of the omelet. A twist of salt and pepper would be welcome at this stage, too.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvVEyBEr3Cpx8Ofd7CN2lw5eBj6FaPDSOyK15ENsn0K1gAyrSR9_GA9rRAVABOzCXuXuFDbkGXX1z4nh3jxvyOdXD_MixYfTZx6hDjiu4c1Kp2KAj_GSiNJl6XowRPXmcxUZmmBASaOps/s1600-h/IMG_1263.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvVEyBEr3Cpx8Ofd7CN2lw5eBj6FaPDSOyK15ENsn0K1gAyrSR9_GA9rRAVABOzCXuXuFDbkGXX1z4nh3jxvyOdXD_MixYfTZx6hDjiu4c1Kp2KAj_GSiNJl6XowRPXmcxUZmmBASaOps/s400/IMG_1263.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px;">Now comes the fun part. Using a spatula, I loosened the edges and flipped the other half over the filling.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHvwUBSxpdb8glmtAAz6lAPe76hddoJVczxPSa1HZi0CVrioMJ5GU9Sbbxqy7XE2u696agziAwCeSo0i3_F6Z79wqux_NCy0eQmsYjtxpGHggD0LT4mvlNEhV6J5eMPCHulqdi0C81alt/s1600-h/IMG_1264.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHvwUBSxpdb8glmtAAz6lAPe76hddoJVczxPSa1HZi0CVrioMJ5GU9Sbbxqy7XE2u696agziAwCeSo0i3_F6Z79wqux_NCy0eQmsYjtxpGHggD0LT4mvlNEhV6J5eMPCHulqdi0C81alt/s400/IMG_1264.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px;">Slide it onto a plate and voila!</span></div>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-77832450072023507962009-12-30T10:22:00.005-06:002009-12-30T11:52:56.881-06:00Lucky 2010<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYQ_A5C-GCkLZsYZxdblcC5Cle2MyWa-BOTJl_bnR2uZNj-XtYnJU-RBLgqtV0IznfRrsNxP3NLdZBF3d-aa4nnPDRDR5OhyYZlo7Nk22kLfho6I7zj5h1uHnWnfkHATyjPwKpJmWwuNC/s1600-h/IMG_1184.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYQ_A5C-GCkLZsYZxdblcC5Cle2MyWa-BOTJl_bnR2uZNj-XtYnJU-RBLgqtV0IznfRrsNxP3NLdZBF3d-aa4nnPDRDR5OhyYZlo7Nk22kLfho6I7zj5h1uHnWnfkHATyjPwKpJmWwuNC/s400/IMG_1184.JPG" /></a><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I once made a frantic late night trip to the grocery store on New Year’s Eve for a can of black eyed peas. Knowing it would be closed the next day, I left a friend’s party, drove to the nearest grocery store, and came back to the party clutching my can of peas. They remained in my purse for the night, and I happily cracked them open the next day and dug in. Why, you ask, would I go to such great lengths for a can of legumes? For the first eighteen years of my life, I would come downstairs on January 1st to find my mother waiting for me to take my first bite of black eyed peas. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">A Southern tradition, the eating of black eyed peas on New Year’s Day is said to guarantee good luck for the entire year. I have heard a few “rationalizations” for this legend, one being that the peas resemble coins, and eating them would guarantee wealth. Another story is that during the War, the city of Vicksburg (VA) ran out of food, and would have starved if it wasn’t for a crop of black eyed peas. Whatever the lucky significance, I have never gone a year without having at least one bite of black eyed peas, and I don’t intend to, ever. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Collard greens are another Southern food often consumed on New Year’s Day. Its vibrant green color symbolizes wealth and good fortune. Usually Southern greens are prepared with lots of bacon and pork fat. In uncharacteristic fashion, I omitted the pork and cooked them the healthier way. This way, I can drink the "pot likker," or the liquid that results from the cooked greens. It is usually eaten with cornbread crumbled into it, but I like it in a coffee mug. It's like green V-8. Whichever way they're prepared, it's essential that they're served with a vinegar pepper sauce not to be confused with hot pepper sauce. Vinegar pepper sauce is a slender jar of clearish liquid with twenty or so small green peppers stuffed into it. Although I’ve eaten my share of collard greens, for some reason my family has always prepared black eyed peas instead. I've decided to do both for a double dose of luck. You can't have too much, you know.</span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In other parts of the world, such as Germany, Austria, Sweden, Spain, Cuba, and Hungary, pork is considered lucky if consumed on New Year’s Day. According to Bon Appetit, pork is said to symbolize progress because of the animal’s behavior, always rooting and pushing forward with its snout. What do you know? I barbequed two butts a few days ago. I hope leftovers are just as lucky. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Hoppin’ John</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serves 8 </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">3 slices bacon, chopped </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 small onion, finely chopped </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 stalk celery, finely chopped </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 garlic clove, minced </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 pounds black-eyed peas, soaked overnight</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Salt and freshly ground black pepper </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Red pepper flakes </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 cups water </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Hot cooked rice </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about a little of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas. Serve them in small bowls over mounds of hot rice. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Collard Greens</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serves 8 </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">2 bunches fresh collard greens or kale</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 large onion, peeled and diced </span><br />
<span style="font-family: Georgia;">1 clove garlic, sliced paper thin</span><br />
<span style="font-family: Georgia;">2 tablespoons cider vinegar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon dried red pepper flakes </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 teaspoons salt </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Remove the tougher, woody stalks from the collard leaves. Smaller stems are okay. Wash the leaves and cut them into half-inch-wide strips. Put the collards in a large stock pot and cover with cool water. Add the rest of the ingredients. Bring to a boil and cook for at least 2 hours.</span><br />
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</span>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com2tag:blogger.com,1999:blog-7052037080398628102.post-91671492066386453852009-12-28T11:39:00.007-06:002009-12-30T11:57:34.010-06:00Beets Me<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13Q7M3rPdOcT8Q-O-OjyInzYOlczJJiaWE0wTHEDPIac2C-hGmG1slPFpa9lu-54DYdxJeHmNQFU6sY7onPGvtfflzGDdQsA37GEzk7AFdCe7BOEoSF0m2oeVEwBomlyxBSBGOruD6yxn/s1600-h/IMG_1183.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13Q7M3rPdOcT8Q-O-OjyInzYOlczJJiaWE0wTHEDPIac2C-hGmG1slPFpa9lu-54DYdxJeHmNQFU6sY7onPGvtfflzGDdQsA37GEzk7AFdCe7BOEoSF0m2oeVEwBomlyxBSBGOruD6yxn/s400/IMG_1183.JPG" /></a><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Beets are a rather controversial vegetable. Along with Brussels sprouts, people love to hate beets. I was the Queen of Beet Haters until I ordered a roasted beet salad with burrata cheese at Herbsaint in New Orleans. Don't ask me why I ordered it; perhaps my culinary bravado was bolstered by a few glasses of Bordeaux. It was the perfect salad. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Beets have an impossible-to-describe earthy flavor. In the same way you can taste the sunshine that ripened a summer tomato, you can taste the dirt in which beets grow. I mean that in the best way possible. Since the epiphany in New Orleans, I've made a similar salad that fits as a starter for almost every meal. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Burrata cheese is a fresh, creamy cheese encased in mozzarella. It is sublime but a suitable substitute is any fresh chevre (goat cheese). The beauty of this salad is that the beets stain the cheese a vibrant, gorgeous fushia. I love to stack the slices of beets in between clumps of goat cheese and peppery leaves of lettuce.</span><br />
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<span style="font-family: Georgia;"><strong>Roasted Beet and Goat Cheese Salad</strong></span><br />
<span style="font-family: Georgia;">Serves 6</span><br />
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<span style="font-family: Georgia;">3 fresh beets, washed, trimmed of stem and greens</span><br />
<span style="font-family: Georgia;">salt and pepper</span><br />
<span style="font-family: Georgia;">6 handfuls of mixed spring greens</span><br />
<span style="font-family: Georgia;">6 ounces of fresh goat cheese</span><br />
<span style="font-family: Georgia;">Preheat oven to 400 degrees. Wrap beets in a large rectangle of aluminum foil, making sure to seal top carefully. Place foil package seal side up on oven rack and roast for 45 to 60 minutes. Rinse beets and scrub skins off with a paper towel (the skins will slip off easily). Cut beets into wedges and divide greens, goat cheese and beets on 6 plates.</span><br />
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</div>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-43132291876918358832009-12-10T15:25:00.003-06:002009-12-10T15:28:39.416-06:00A Vintage Find<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTy9ThROh65wCMOqZSJZX9hwVMf3wz4zXXWQU1Slxxeev6_e70rYroKP8Cutwuxl7MjGprnnRu8oKpjFoa47mXtkLxDi-CXzeHBQehdQXvJGjUd0HP96NYnJ35665H60Kl8ZHnk1CNS13H/s1600-h/IMG_1035.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTy9ThROh65wCMOqZSJZX9hwVMf3wz4zXXWQU1Slxxeev6_e70rYroKP8Cutwuxl7MjGprnnRu8oKpjFoa47mXtkLxDi-CXzeHBQehdQXvJGjUd0HP96NYnJ35665H60Kl8ZHnk1CNS13H/s400/IMG_1035.JPG" /></a><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">This week, while at an antique store, I picked up a 1956 edition of <em>Better Crocker’s Picture Cook Book</em>. I have a thing for vintage anything, but it was the yellowed pages and taped bindings that made me unable to put it down and leave. I knew, for fifty years, this book has been loved and used; it didn’t hurt that at ten dollars it was a good deal. I was especially intrigued by the claim on the inside cover page: “It’s A Cook Book With A Heart.” Modern cookbooks are mostly filled with recipes accompanied by spectacular pictures. This book is vastly different. The graphics are either stylized illustrations or grainy photos no bigger than a post card. The font is tiny; the words are magnificent. From a section on vegetables: “…Vegetables are like people. By treating them with sympathy and understanding, they give us their best in color, nutrients, and flavor” (421). I couldn’t help but read aloud the witticisms present on each page. Explanations of culinary terms made me laugh: canapés = “midget open faced sandwiches" (304). Despite the simplistic language, I quickly found this book held a weighty collection of meaningful recipes.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Because of the season, I flipped straight to the soup section. I was rewarded with a passage about pot au feu, a French beef stew: “All the flavors are extracted and blended during the long cooking while the kettle smiles and chuckles, but never laughs outright in a full rollicking boil” (409). Inspired, I flipped through to find directions for our dinner. Only a 1956 Betty Crocker cookbook would publish such culinary wisdom and then omit a recipe. I perused the soup recipes and found a recipe for turkey soup. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>1956 Turkey Soup</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serves 6-8</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Turkey soup is the quintessential end of the holidays. As the book states, it is the “curtain call of the holiday bird” (413). You can use a chicken, goose, turkey, or duck. The recipe in the book is pretty bare bones (pun intended), so I decided to add a few of my own additions</em>.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 bird carcass with plenty of meat</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 stalks celery, chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 carrot, chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 onion, diced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6 peppercorns</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 bay leaf</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ teaspoon chopped fresh thyme </span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon chopped fresh sage </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">8 ounces wide egg noodles</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">pepper</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Place carcass and peppercorns in a large soup pot. Cover with water. Simmer for 2 hours. Remove meat from carcass and set aside (discard bones). Strain stock. Add meat to stock in pot. Add celery, carrot, onion, bay, thyme and sage. Bring to boil and simmer for 30 minutes until vegetables are tender. Bring back to boil and add egg noodles. Cook for 15 minutes until noodles are cooked. Salt and pepper to taste. Serve. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">On a final note, who wouldn’t want to take culinary advice from a book that claims butter "promotes growth" and "builds resistance to disease”(45)? I'm all for the nutritional advice.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Cited: <em>Betty Crocker’s Picture Cook Book: Revised and Enlarged</em>. 2nd Ed. New York: McGraw-Hill, 1956.</span>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-48921044187942381882009-11-29T16:31:00.004-06:002009-11-30T10:14:09.666-06:00Homemade Treats<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREEMCBqf1REwPzM1yz9B6shW23PrGLRSCc5g4bfE5H1kXAbjVVsVKdyBkqV010pgzsDWjJEDPiA_yzq341mpP2LnSQMtz1KOikbKQ90HNberc8OTTsdSpQIGon3BUoKmCvY7l9UlltKoS/s1600/IMG_0998.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREEMCBqf1REwPzM1yz9B6shW23PrGLRSCc5g4bfE5H1kXAbjVVsVKdyBkqV010pgzsDWjJEDPiA_yzq341mpP2LnSQMtz1KOikbKQ90HNberc8OTTsdSpQIGon3BUoKmCvY7l9UlltKoS/s400/IMG_0998.JPG" yr="true" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">I love to make my own presents for the holidays. Not only is it cheaper, but it is much more enjoyable for me than shopping, and people appreciate the extra effort. From the actual baking to the packaging of the goodies, I love it all. It's always nice to have help; my neighbor has more craft-savviness in her little finger than I do in my whole body. I recently went to a cookie exchange. Before this year, I had never heard of a cookie swap. The month before, we did a soup exchange; Christmas seemed to warrant something more festive. We had nine women and fourteen different kinds of cookies at our exchange. I brought snowballs, the recipe at the end of this entry. They went fast, but all of the cookies did. It was a lot of fun; I highly recommend having one every year.</span><br />
</div><span style="font-family: Georgia;">On a trip to Birmingam, Elizabeth and I stopped at Williams-Sonoma, one of my favorite stores. E picked up a box of Fleur de Sel Caramels. One word: wow. The dark chocolate-enrobed caramels are dusted with a tiny sprinkle of fleur de sel, which crunches in the teeth. At first you taste the caramel: rich, smooth and sweet. The fleur de sel crystals melt, mixing with the bittersweet chocolate. The result is smooth, salty, rich, and velvety. I decided I simply had to recreate them at home. </span><br />
<span style="font-family: Georgia;">You don't have to have fleur de sel, but it helps. I used a mixture of Himalayan pink salt and Fleur de sel for my testing.</span><br />
<span style="font-family: Georgia;">My first attempt at making a caramel went terribly awry. While caramelizing the sugar, I became engrossed in <a href="http://www.foodnetworkhumor.com/">Food Network Humor</a> and was brought back to reality by a cloud of smoke and black lava bubbling in my Calphalon saucepan. The second attempt was much more successful:</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Sea Salt Caramels<br />
</strong>Makes about 3 dozen<br />
</span><span style="font-family: Georgia, "Times New Roman", serif;"></span><span style="font-family: Georgia, "Times New Roman", serif;">1 cup heavy cream <br />
5 tablespoons unsalted butter, cut into pieces <br />
1 teaspoon good quality large-crystal sea salt<br />
1 1/2 cups sugar <br />
1/4 cup light corn syrup <br />
1/4 cup water <br />
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8 ounces dark chocolate, melted<br />
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Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment. Bring cream, butter, and sea salt to a boil in a small saucepan, then remove from heat and set aside. Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel. Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel reaches the soft ball stage,* 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces. Dip each piece in melted dark chocolate, then let harden on a wire rack. <br />
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*This stage can be determined by dropping a spoonful of hot caramel into a bowl of ice cold water. If it has reached soft-ball stage, the caramel easily forms a ball pinched between fingers while in the cold water.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Snowball Cookies</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Makes 2 dozen cookies</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 cups all purpose flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup cornstarch </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 teaspoon salt </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup powdered sugar </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup unsalted butter, room temperature </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon pure vanilla extract </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup powdered sugar, sifted</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Form a ball of dough. Turn dough out onto a piece of wax/parchment paper. Wrap paper around the dough and place in the refrigerator for 1 hour.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper. When dough is firm, form into 1 inch balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the cookies start to firm up. Remove from oven and place on a wire rack to cool for about 5 minutes.Meanwhile, line another baking sheet or tray with parchment or wax paper. Lay the cookies out on the sheet. Sift the sugar over the cookies, rolling the side in the sugar to completely coat.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">*Side Note: After making the caramels, if you have extra melted chocolate and Halloween Oreos you got at Winn-Dixie for $1 on hand, try this.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIWrUM82NSqCbykNVIFmt6YCZyLMqswbUEbQ5IM2NOBpkoRpzI2uDDPP_9yAVpWvgJrAYrMssnVF4fpUmvpDaJICCw66mJ1amJL-71Ew5V7gANQo2izSPdD-gZ9KYWL_g9pHbAtsrVsUS/s1600/IMG_0999.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIWrUM82NSqCbykNVIFmt6YCZyLMqswbUEbQ5IM2NOBpkoRpzI2uDDPP_9yAVpWvgJrAYrMssnVF4fpUmvpDaJICCw66mJ1amJL-71Ew5V7gANQo2izSPdD-gZ9KYWL_g9pHbAtsrVsUS/s400/IMG_0999.JPG" yr="true" /></a>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0tag:blogger.com,1999:blog-7052037080398628102.post-13811792494097104402009-11-15T16:36:00.006-06:002009-11-19T14:31:50.609-06:00A Quest for Ooey-Gooey<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWjvuBw5bi8MFQjTiFPVQ9q91DneqHuDZT2_9ikzCVjQ5WQYeXly5vW3l3Rvrv3Hb1WOWQIl8PtjUh31TJgG4eu5Mfgw7zOjhfuFsJsWPae2p61rsRWTXe-YDIMUcfglHO5MuLxm_rcE8/s1600/IMG_0875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWjvuBw5bi8MFQjTiFPVQ9q91DneqHuDZT2_9ikzCVjQ5WQYeXly5vW3l3Rvrv3Hb1WOWQIl8PtjUh31TJgG4eu5Mfgw7zOjhfuFsJsWPae2p61rsRWTXe-YDIMUcfglHO5MuLxm_rcE8/s400/IMG_0875.JPG" yr="true" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Every family has holiday rituals. I come from a long line of bakers; therefore, our holiday rituals usually involve sugar, flour, and butter. Some may even look forward to certain holidays because it’s the only time one can get that special dish. For me, it’s my father’s cinnamon rolls. Too loaded with delicious fat and delectable sugar to be breakfast staples, these softball-sized pastries are the highlight of my visits home. Every Christmas morning, I know I will awake to a buttery, gooey, and absolutely decadent treat. Calorie-wise, no one should eat even a whole one, but by noon the entire pan is licked clean.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62VD0cSyM2BaHgLULFk-kkcCPCCh0eecsU8lWtJSO5LxTk4YLcDxoQb1SDSrlQLt4dFK5Lc9lF8HJt0NhxGX8-N0889XKuX3J9LopUMrIdcgRE0wBxgJbEyBA4CZjk1lmZmZj3F0jSoF5/s1600-h/IMG_0884.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-GgRYUJyZ9VMftx6eRLaSLhou9NKfLqPkRW6xaT30rbVwAGtqU3rsJXv_BRaADkU5Oby-G-QE6LEBYy4P2eZtjgVHEFVR02Q5YFkhH1MMYvtXE_04jpSoCoRVtCj53DG7F0lV6iObjSp/s1600/IMG_0884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-GgRYUJyZ9VMftx6eRLaSLhou9NKfLqPkRW6xaT30rbVwAGtqU3rsJXv_BRaADkU5Oby-G-QE6LEBYy4P2eZtjgVHEFVR02Q5YFkhH1MMYvtXE_04jpSoCoRVtCj53DG7F0lV6iObjSp/s400/IMG_0884.JPG" yr="true" /></a><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">There’s something comforting about making something as labor-intensive as a batch of cinnamon rolls. I was yeast-phobic up until recently, when I realized if I accidentally kill it I can just open another packet and start over. You combine some ingredients and watch as they transform into a cohesive, silky ball of dough. The dough magically doubles in size, after which you tenderly roll it out. After filling, rolling, slicing and baking, you have a labor of love so delicious that after one bite, you’ll hear moans of delight from your family and friends. They’re also addicting. If you make them once, you’ll make them year after year, if only because of the flood of requests.<br />
</span><span style="font-family: Georgia, "Times New Roman", serif;">Now, the following recipe will provide some pretty good cinnamon rolls, but they're not my dad's. It's a good starter recipe: a sweet, flaky roll with a delicious center. Back to my dad, I have no idea what he does that makes them so ridiculously gooey. We're talking melt -in-your-mouth, sweet delight. Apparently I don't have the touch. I have a plane ticket to go home for Christmas, and as God as my witness, I will never be hungry for a gooey cinnamon roll again. <br />
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</div><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Yummy Cinnamon Rolls<br />
</strong><br />
1 packet active dry yeast </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup warm milk <br />
1/2 cup granulated sugar <br />
1/3 cup butter <br />
1 teaspoon salt <br />
2 eggs <br />
4 cups flour <br />
1 cup packed brown sugar <br />
3 tablespoons cinnamon <br />
1/3 cup butter, softened <br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Cream Cheese Icing</strong><br />
<br />
8 tablespoons butter <br />
1 1/2 cups powdered sugar <br />
1/4 cup cream cheese <br />
1/2 teaspoon vanilla <br />
1/8 teaspoon salt </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 400 degrees. For the rolls, dissolve the yeast in the warm milk in a large bowl. Let it sit for 5 minutes. Add sugar, butter, salt, eggs, and flour, mix until the dough is elastic and smooth. Knead the dough into a large ball. Put in a lightly greased bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Punch the dough down. Roll the dough out into a rectangle on a lightly floured surface, about ¼-inch thick. To make the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 12 even slices, and place in a lightly greased baking pan. Bake for 10 minutes or until light golden brown. While the rolls are baking, make the icing. Beat all of the ingredients well with an electric mixer until fluffy. When the rolls are done, spread generously with icing. <br />
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</div>Mobile Mixerhttp://www.blogger.com/profile/07957733722170610568noreply@blogger.com0