tag:blogger.com,1999:blog-71433102641632655912024-03-12T15:52:00.247-07:00The Foodie CoupleA site dedicated to our passion for eating, making and sharing food.Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.comBlogger401125tag:blogger.com,1999:blog-7143310264163265591.post-27508162320193716292016-03-21T17:39:00.002-07:002016-03-21T17:39:59.866-07:00Salmon Wellington<div style="text-align: center;">
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Don't you just love beef wellington, right! It's decadent, special, not your everyday kind of dish. It makes for a great holiday menu or a treat for a dinner party. But beef wellington isn't exactly a spring type of dish, by nature it's just a bit heavy.</span></div>
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<span style="font-family: Arial; font-size: large;">But salmon wellington now that's a more appropriate spring time dish. </span></div>
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<span style="font-family: Arial; font-size: large;">We were in the mood for something a little special, a little different so salmon wellington it became.</span></div>
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<span style="font-family: Arial; font-size: large;">We found a great recipe posted from <a href="http://www.seattlefishcompany.com/recipe/salmon-wellington-with-spinach-and-dungeness-crab/500a286aba5f1044791b.html">Seattle Fish Company</a> that caught our eye. Puffed pastry wrapped around a salmon fillet topped with spinach and a crab salad. Oh yeah, we knew this needed to be made. </span></div>
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<span style="font-family: Arial; font-size: large;">And don't be fooled it may look fancy and special but really it's not complicated at all to make.</span></div>
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<span style="font-family: Arial; font-size: large;">Trust us you can lay down some puff pastry and layer salmon, spinach and crab. </span></div>
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<a href="https://2.bp.blogspot.com/-tdvak1KzhLI/VvCNxNe8rnI/AAAAAAAAlMQ/DKpigpBgnkcCrCVzI7lYimyM8YCyMK1Rg/s1600/salmon%2Bwellington%2B8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-tdvak1KzhLI/VvCNxNe8rnI/AAAAAAAAlMQ/DKpigpBgnkcCrCVzI7lYimyM8YCyMK1Rg/s320/salmon%2Bwellington%2B8.jpg" width="194" /></a></div>
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<span style="font-family: Arial; font-size: large;">and Voila, beautiful dinner you will have.</span></div>
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<span style="font-family: Arial; font-size: large;">We enjoyed ours with a nice bottle of Washington 2013Viognier made by Cougar Crest. It was a good pairing because of it's light lime and honey essence paired with the rich salmon wrapped in puff pastry. We almost always stop by the Columbia Crest tasting room when we are staying in Spokane at the Davenport Hotel.</span></div>
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<span style="font-family: Arial; font-size: large;">We did realize we could have cut the salmon fillets into even smaller portions as it was quite a rich dish and with the pastry pretty filling. We each only ate half of ours.</span></div>
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<span style="font-family: Arial; font-size: large;"><strong>RECIPE:</strong></span></div>
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<span style="font-size: small;"><span style="font-size: large;"><u>Salmon Wellington with Spinach and Dungeness Crab</u></span> - (Recipe from Seattle Fish Company) </span></h1>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Serves: 4 to 6</span></div>
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<li abp="117"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">1 2-3 lb King Salmon fillet, skin and pin bones removed (We used silver salmon)</span></li>
<li abp="118"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">2 sheets of puff pastry, defrosted according to package instructions</span></li>
<li abp="119"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">1 lb frozen chopped spinach, thawed ( we used fresh and steamed it)</span></li>
<li abp="120"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">8 oz Dungeness Crab Meat, rinsed and picked through for any remaining shells</span></li>
<li abp="121"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">3 tbsp mayonnaise</span></li>
<li abp="122"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">2 tbsp minced shallots</span></li>
<li abp="123"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">3 eggs, beaten</span></li>
<li abp="124"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Salt and pepper to taste</span><span style="font-family: Georgia, "Times New Roman", serif;"><br abp="125" /><span style="font-size: x-small;"></span></span></li>
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<li abp="129"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Pre-heat oven to 350 degrees F</span></li>
<li abp="130"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Remove excess moisture from the spinach by wrapping it in cheese cloth or a clean kitchen towel, and squeezing.</span></li>
<li abp="131"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Combine the crab, mayonnaise, shallots, salt and pepper in a bowl. Mix together and set aside</span></li>
<li abp="132"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Line a baking sheet with parchment paper. Lightly coat the parchment paper with non-stick cooking spray. place one rectangle of puff pastry out on it. Place the salmon fillet in the center of the puff pastry and top with the spinach. Spread the crab mixture over the top of the spinach evenly. </span></li>
<li abp="133"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Paint the puff pastry around the circumference of the salmon fillet with the beaten eggs. Top with the remaining piece of puff pastry and trim the excess dough from the package. Paint the top piece of puff pastry with the beaten eggs and crimp the edges of the top and bottom pieces of puff pastry to seal the salmon within.</span></li>
<li abp="134"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Cut decorative vents in the puff pastry approximately every 2-3 inches down the length of the package.</span></li>
<li abp="135"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">You can use a cookie cutter to cut decorative pieces of puff pastry to place on top of your salmon Wellington prior to cooking if desired. Be sure to brush with egg wash prior to cooking.</span></li>
<li abp="136"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Place in pre heated oven for 30-35 minutes until puff pastry is golden brown. Remove and allow to stand before attempting to slice for serving.</span></li>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com11tag:blogger.com,1999:blog-7143310264163265591.post-63873741808584332782016-03-19T19:26:00.000-07:002016-03-20T14:47:44.767-07:00Chef's Cubano Sandwich <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-8Te4heHuspc/Vu3-s-QzyoI/AAAAAAAAlIg/qubbVymaS1cRmznPWjKMxZcCZvgVL_XEw/s1600/cubano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-8Te4heHuspc/Vu3-s-QzyoI/AAAAAAAAlIg/qubbVymaS1cRmznPWjKMxZcCZvgVL_XEw/s640/cubano.jpg" width="640" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">We must admit we do love the movie CHEF. We have watched it at least 10 times now. We love the focus on food, the music and the story of friends, family and the travels. It's just a perfect feel good kind of movie.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">The movie inspired us to actually find the recipe for the Cubano sandwiches he made in his food truck, El Jefe. And we'll never regret it they are absolutely delicious. I found the recipe on the <u>Bake Space Booknook Cafe</u> App. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">We start first with making a delicious citrus & mint based mojo to marinate the pork in. It creates a crispy crust around the moist meat.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">Sandwiched between the roll is a spread of Dijon mustard, sliced ham, Swiss cheese, pork roast and pickle slices. The pickles are key in this sandwich, don't skip this part. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">I really didn't think this sandwich would be my type of thing to be honest. I'm not really a mustard fan (essential to this sandwich, I mix mustard & mayo together to make the mustard tolerable for my tastes.) I'm not really even a huge sandwich fan in general. But we both agree this Cubano could make anyone a sandwich fan. </span><br />
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com7tag:blogger.com,1999:blog-7143310264163265591.post-3951253412164304902016-02-18T20:48:00.001-08:002016-02-18T20:48:19.821-08:00Grilled Mint Marinated Lamb chops with Mashed Cauliflower<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-LI1hV_nx1w8/VsaW3R8IKKI/AAAAAAAAlEE/V2_x519J7Uo/s1600/lambchops%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-LI1hV_nx1w8/VsaW3R8IKKI/AAAAAAAAlEE/V2_x519J7Uo/s640/lambchops%2B3.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">We can't quite explain why with as much as we both love lamb how few and far between our lamb based meals are made around here. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Lamb is relatively easily to find for us. Costco, which is a weekly stop for us, actually has delicious and inexpensive racks of lamb chops that make the the best grilled lamb lollipops. We give up? We just don't know why we don't make lamb enough. But we do know that when we do make it we enjoy it greatly. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This recipe was one where after several weeks of strict Paleo eating we were a bit ready to change it up in order to keep on track. And these lamb chops and some much needed blue sky helped us get out there and get them on the grill. (And grilled lamb chops is by far our most fav way of cooking lamb.)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">We adapted an epicurious recipe for grilled lemongrass marinated lamb chops. Mint is one of our preferred herbs with lamb so we made adjustments to the recipe. Switching out mint for the lemongrass was one of the main tweaks.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The lamb chops were perfect. It's important to not overcook lamb chops are they are thin and just don't taste nearly as scrumptious when not cooked medium rare. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">As we were following strict Paleo while making this recipe we made some mashed cauliflower with coconut milk and grilled asparagus to round out the meal. It was a flavor filled and delightful change up to our 30 day Whole Menu plan whether we were following Paleo or not.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Grilled Mint Marinate Lamb Chops with Mashed Cauliflower</u></b></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 1/2 teaspoons cumin seeds, toasted and cooled</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1-2 Cups fresh mint leaves </span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 large shallots, chopped (or 1/2 cup)</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">4 garlic cloves, chopped</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 1/2 tablespoons chopped peeled fresh ginger</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 1/2 tablespoons sugar</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 teaspoon salt</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 teaspoon turmeric</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/4 teaspoon cayenne</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">3 tablespoons water</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/4 cup plus 3 tablespoons vegetable oil</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">8 thin lamb chops cut into lollipops</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/4 teaspoon finely grated fresh lime zest</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 tablespoon fresh lime juice</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 cup small fresh basil leaves</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/4 cup small fresh mint leaves</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/4 cup fresh cilantro leaves</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Roughly chop fresh mint leaves. Purée mint, shallots, garlic, ginger, cumin, sugar, salt, turmeric, cayenne, and water in a food processor, scraping down side occasionally, until as smooth as possible, about 2 minutes. (Paste will not be completely smooth.)</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Pat lamb chops dry and rub mint paste all over them, then arrange in 1 layer in a 13- by 9-inch dish. Marinate, covered and chilled, at least 6 hours and up to 24 hours.</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Prepare grill for cooking over direct heat with over gas or charcoal grill. Loosening lamb from grill with a metal spatula, turning over occasionally, and moving around on grill when flare-ups occur, 9 to 11 minutes total for medium-rare. (Some of mint paste will fall off.) Transfer chops to a platter and let stand, loosely covered with foil, 10 minutes. </span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Whisk together lime zest and juice, remaining 1/4 cup oil, and salt and pepper to taste. Spoon over chops and sprinkle with herbs.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Mashed Cauliflower:</u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Steam 1 head cauliflower until cooked. Transfer cauliflower to blender or food processor. Add 1/2 - 3/4 Cup coconut milk to blender. Generously season with salt & pepper. Blend until smooth. </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com2tag:blogger.com,1999:blog-7143310264163265591.post-90057077414646224722016-02-02T20:47:00.000-08:002016-02-02T20:47:09.399-08:00White Pizza with Baked Eggs & Arugula Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-inQaP9zQd8s/VrF9Af05tnI/AAAAAAAAlCw/Lww2euPdDe4/s1600/white%2Bpizza1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-inQaP9zQd8s/VrF9Af05tnI/AAAAAAAAlCw/Lww2euPdDe4/s640/white%2Bpizza1.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Do you like eggs on your pizza? We definitely have become fans. We started first with our grilled pizzas and little baby quail eggs. It's a bit easier to control the temperature of your egg when they are smaller.</span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-itTvC33RJ_E/TiCQnVnysAI/AAAAAAAAEJw/epoT-GklLmo/s1600/DSC_0067.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-itTvC33RJ_E/TiCQnVnysAI/AAAAAAAAEJw/epoT-GklLmo/s320/DSC_0067.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our early version of Mole' Salami, Spinach and Quail Egg Pizza from a <a href="http://acoupleoffoodiesintacoma.blogspot.com/2011/07/grilled-pizza-with-arugula-caramelized.html">July 2011 post </a></td></tr>
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<span style="font-family: Verdana, sans-serif; font-size: large;">But over time we've obviously embraced the large chicken egg on our pizzas.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">This recipe is actually a <a href="https://www.blueapron.com/">Blue Apron</a> meal. We started having this meal service delivered over a year ago now. G had started graduate school commuting up to Seattle 2 nights a week and I had just taken over a new middle school principalship. We were in need with some dinner and grocery shopping help during the work week. Don't be confused clearly WE LOVE COOKING. Love spending hours researching the recipe we'll make and finding the ingredients to make it. But that's weekend cooking. Monday through Friday we are pretty much spent by the time we get home. So Blue Apron really met our needs. Not having to make decisions when we get home after making what feels like thousands of decisions a day is like a luxury during the week for us.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Each Saturday we have 3 meals delivered with fresh produce and meats and a very detailed recipe plan. We immediately put the meats in the freezer and the produce in the fridge's crisper bin. And then we are set for meals for most of the week. It works great for us. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">This recipe was right up G's alley with the baked eggs and the arugula salad.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b><u>White Pizza with Baked Eggs and Arugula Salad</u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 large eggs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Extra virgin olive oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 pound fresh plain pizza dough (found in most grocery stores now)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 lb. fresh Mozzarella cheese -sliced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">3 oz. Brussels Sprouts - ends cut off, and leaves pealed</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 cloves garlic, sliced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 oz. arugula</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 lemon, zested, sliced in 1/2</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 red onion, thinly sliced (we only used 1/4 of the red onion for this)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 C. ricotta cheese</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 Tsp red pepper flake (we used a bit more)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Preheat oven to 475 degrees. Lightly oil a pizza stone or sheet pan. Gently stretch the room temperature pizza dough onto the pizza stone or pan to 1/4 inch thick. Combine the ricotta cheese, lemon zest, the juice of 1/2 lemon and drizzle of olive oil and season with salt & pepper.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Spread the ricotta mixture onto the dough leaving a 1 inch border of dough. Top with the mozzarella cheese, garlic and sliced red onion sprinkled with red pepper flake. Bake 10-12 minutes or until cheese is slightly browned. Remove from the oven.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Create 2 wells in the center of the baked pizza and crack each egg into a well. Season eggs with salt & pepper. Bake the pizza again 5-7 minutes until the egg whites are set and yolks cooked to your preference. Remove from oven and let stand at least 2-3 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Mix the arugula with Brussels sprouts leaves with the other half of lemon squeezed , drizzle of olive oil and salt and pepper. Spread the arugula salad over the pizza. Top with red pepper flake. </span></div>
Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-17844325654034786932016-01-24T17:09:00.000-08:002016-01-24T17:14:58.247-08:00Green Eggs & Bacon with Spinach Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-LTXY3t2iehQ/VqVpGfWBOiI/AAAAAAAAlBI/Qv2xQF-0Y5s/s1600/Green%2Beggs%2B%2526%2Bbacon%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="http://4.bp.blogspot.com/-LTXY3t2iehQ/VqVpGfWBOiI/AAAAAAAAlBI/Qv2xQF-0Y5s/s640/Green%2Beggs%2B%2526%2Bbacon%2B1.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">We are currently trying to get our health back on track and eating Paleo most of the time seems to work best for us to do this. And the reason we both believe Paleo works best for us is because when eating Paleo we never feel like we are dieting or missing out on great tasting foods. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Some people find Paleo breakfast the most challenging especially if you are not a big egg eater. I have to admit prior to starting Paleo about 5 years ago, really the only kind of eggs I liked was scrambled or hard fried. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Now any egg, any way makes the cut. We definitely eat a lot of eggs around here and we feel incredibly fortunate because a good family friend starting raising her own chickens a few years ago so now we get farm fresh, organic eggs delivered to our porch once a week. It's a great treat.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">But we have found that mixing up how we prepare our eggs on the weekends really helps breakfast be something to look forward to. And this recipe, a play on green eggs & ham, was a great one to get us out of bed on a lazy Sunday morning. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">We first started by whipping up a quick spinach pesto. Now it's Paleo pesto so no parmesan cheese and walnuts instead of pine nuts but trust us you won't miss them and the drizzle of pesto over the eggs definitely brings a zesty addition to this dish.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">We started by plating with a layer of spinach sautéed in coconut oil and garlic first. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Followed with a layer of crispy bacon topped with two sunny side up fried eggs and then drizzled with our yummy spinach pesto. We added a few slices of avocado to balance out the textures.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">This was a great and satisfying breakfast that met our Paleo parameters. Whether you are following a Paleo lifestyle or not we highly recommend this breakfast dish. It's likely you might even just have all of these ingredients in hand too, we did. </span></div>
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<a href="http://2.bp.blogspot.com/-WZp5h_LuKWg/VqVpG3j1BDI/AAAAAAAAlBE/y_HyMzTs9vg/s1600/green%2Beggs%2B%2526%2Bbacon2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="262" src="http://2.bp.blogspot.com/-WZp5h_LuKWg/VqVpG3j1BDI/AAAAAAAAlBE/y_HyMzTs9vg/s400/green%2Beggs%2B%2526%2Bbacon2.jpg" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>Green Eggs & Bacon with Spinach Pesto</u></b></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">2 cups fresh spinach leaves, well-washed and stemmed</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">1⁄2 cup fresh basil</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">1⁄2 cup walnuts toasted</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">3 garlic cloves</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons extra virgin olive oil</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">1⁄4 teaspoon sea salt</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">1⁄8 teaspoon fresh ground black pepper</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">Place all ingredients into food processor and process to a fine paste.</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">Keeps for weeks in the refrigerator.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com2tag:blogger.com,1999:blog-7143310264163265591.post-25670462039217394272016-01-18T07:00:00.000-08:002016-01-18T07:00:01.100-08:00Parmesan - Crusted Halibut in Crazy Water<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zPWvfLwmEY0/VpMtwjNy0ZI/AAAAAAAAk_Q/fAivkKosrx4/s1600/parm%2Bcrusted%2Bhalibut.text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-zPWvfLwmEY0/VpMtwjNy0ZI/AAAAAAAAk_Q/fAivkKosrx4/s640/parm%2Bcrusted%2Bhalibut.text.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">After what seems like weeks and weeks of heavy, not so healthy eating we decided not to calorie splurge for Sunday dinner this week which we usually do. During the work week we try to keep it relatively healthy, always for breakfast & lunch and mostly for dinners. But on the weekend we have the time to cook and when we cook all day to make a meal it's usually not focused on being a healthy one. Just being honest.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">But this past Sunday we both felt a need to keep it a bit lighter. We looked back in one of our favorite recipe resources, our collection of <a href="http://www.cuisineathome.com/">Cuisine at Home</a> magazines (they are still one of the only cooking magazines we get that doesn't have their recipes available online.) We found a recipe we had marked as one we wanted to cook from a December 2008 issue that we had never got around to actually making. Perfect.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Parmesan-Crusted Halibut in Crazy Water with Zucchini, Tomatoes & Orzo sounded like a long title but absolutely right up our alley. We love halibut and the fact is in the winter we don't eat nearly enough of it. Crazy water sounded a bit interesting, after reading about the recipe we learned the recipe is based on an Italian recipe and it's called crazy water because the broth is made with wine, water, fragrant herbs, and veggies. Didn't sound too crazy for us. </span></div>
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<a href="http://4.bp.blogspot.com/-uLzIIyEr3mY/VpR77NQg6uI/AAAAAAAAk_0/Bp-h01jxvTM/s1600/parm%2Bhalibut%2Bpesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-uLzIIyEr3mY/VpR77NQg6uI/AAAAAAAAk_0/Bp-h01jxvTM/s400/parm%2Bhalibut%2Bpesto.jpg" width="387" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Luckily our favorite fish market nearby, Metropolitan Market, had some really good looking halibut. It was previously frozen given the time of the year but it looked and smelled about as fresh as we'd be able to find. </span></div>
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<a href="http://4.bp.blogspot.com/-c1AjCRwKrDs/VpR8hIn09WI/AAAAAAAAk_8/OTBdvIEetzU/s1600/parm%2Bhalibut.panko.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-c1AjCRwKrDs/VpR8hIn09WI/AAAAAAAAk_8/OTBdvIEetzU/s400/parm%2Bhalibut.panko.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The recipe starts with smearing the halibut with some store bought pesto (I also found some freshly made pesto at Met Market) and then creating a Parmesan and panko crust that goes on top of the pesto. </span></div>
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<a href="http://1.bp.blogspot.com/-IfRXCA6Um1k/VpR93pGpHBI/AAAAAAAAlAM/EA-00my16Vk/s1600/parm%2Bhalibut.done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-IfRXCA6Um1k/VpR93pGpHBI/AAAAAAAAlAM/EA-00my16Vk/s400/parm%2Bhalibut.done.jpg" width="370" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Evidently to make the true Italian version of the recipe the halibut would poach in the "crazy water" but in order to keep the Parmesan crust crispy in this recipe we baked the halibut in the oven separately from the broth. And this absolutely was a great call. That crispy crust eaten with the savory, briny broth was fantastic.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It really was a deliciously, flavorful meal. All of the components played perfectly off each other; the kalamata olives, lemon juice, roasted red peppers contrasted with the crispy, pesto flavored sweet halibut. </span></div>
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<a href="http://2.bp.blogspot.com/-w_Ry0Qtiw8c/VpR9RGvbiHI/AAAAAAAAlAE/EC05Yj2xRfE/s1600/parm%2Bhalibut.wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-w_Ry0Qtiw8c/VpR9RGvbiHI/AAAAAAAAlAE/EC05Yj2xRfE/s400/parm%2Bhalibut.wine.jpg" width="185" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">We enjoyed our wonderful Parmesan crusted halibut with an oaky Walla Walla 2013 Waterbrook Reserve Chardonnay.</span></div>
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<b><span style="font-size: large;">RECIPE:</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Parmesan-Crusted Halibut in Crazy Water with Zucchini, Tomatoes & Orzo </u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b><u><a href="http://3.bp.blogspot.com/-bP0zYPk0T2c/VpMsohyN0SI/AAAAAAAAk_E/xot0Fu5LpLA/s1600/parm%2Bcrusted%2Bhalibut.1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-bP0zYPk0T2c/VpMsohyN0SI/AAAAAAAAk_E/xot0Fu5LpLA/s200/parm%2Bcrusted%2Bhalibut.1.jpg" width="200" /></a></u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Makes 2 servings : Total Time about 45 minutes</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Halibut:</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 C panko crumbs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tblspns grated Parmesan cheese</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Minced zest of 1/2 a lemon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salt & Pepper to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 tspns purchased pesto, divided</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 halibut fillets, 1-inch each (4 0z. each)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>For the Crazy Water:</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 C minced red onion</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tspn minced garlic</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 tspn red pepper flakes</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tspns olive oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 C dry white wine</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 1/2 C water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 C halved grape tomatoes</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 C dry orzo pasta</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tspn sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 sprigs fresh thyme</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 C coarsely chopped zucchini</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 C jarred roasted red pepper, cut into strips</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 C halved kalamata olives</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tspns chopped fresh parsley</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Juice of 1/2 a lemon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lemon wedges</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 450; coat a baking sheet with nonstick spray.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Combine panko, Parmesan, lemon zest, salt and pepper in a bowl. Spread 1/2 pesto on each piece of halibut and arrange on prepared baking sheet. Press panko mixture onto pesto side of halibut, spritz crumbs with nonstick spray, then refrigerate until ready to roast.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Saute onion, garlic, and pepper flakes in oil in a saucepan over medium-high heat for the 'crazy water.' Cook until soft, about 3 minutes, then deglaze with wine. Simmer until nearly evaporated, then stir in water, tomatoes, pasta, sugar, and thyme. Cook until orzo is tender, about 9 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Roast fish while orzo simmers. Cook fillets until crumbs are golden and flesh flakes easily with a fork, 10-12 minutes depending on the thickness of the fillets.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add zucchini, red pepper strips, and olives to crazy water; simmer just until heated through. Off heat, stir in parsley, lemon juice, salt, and pepper to taste. To serve divide broth between 2 shallow bowls, top each with halibut fillet, and garnish with lemon wedges. </span></div>
Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com2tag:blogger.com,1999:blog-7143310264163265591.post-43351962070329793562016-01-14T07:00:00.000-08:002016-01-14T07:00:16.632-08:00Our Favorite Chicken Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pgTDLYMF_kI/Vo3deYLHA8I/AAAAAAAAk5A/6xU3Bamg47A/s1600/tortilla%2Bsoupl%2Bw.text.border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="488" src="http://1.bp.blogspot.com/-pgTDLYMF_kI/Vo3deYLHA8I/AAAAAAAAk5A/6xU3Bamg47A/s640/tortilla%2Bsoupl%2Bw.text.border.jpg" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">When I've been sick a few days nothing sounds better than a bowl of hot & spicy soup. And for us there really is nothing more comforting than a good chicken tortilla soup. After 4 days of a sore throat, stuffy head and deep cough it was time to bring on this comfort and make some soup.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We just returned from Chicago where we spent 4 days eating, eating and eating some more. </span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GgSqexqZQe0/Vo3qzHr-h7I/AAAAAAAAk8g/h8U7dLSmXiM/s1600/IMG_1416.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-GgSqexqZQe0/Vo3qzHr-h7I/AAAAAAAAk8g/h8U7dLSmXiM/s400/IMG_1416.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frontera Grill's Bar</td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">And visiting Rick Bayless's Frontera Grill is almost always a Chicago must visit for us. If you've frequented our posts you might know G is somewhat of a Rick Bayless fan and a lot of our meals are inspired by his flavors. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We make chicken tortilla soup several times a year. And each time we take a trip to Mexico we try as many different restaurants' tortilla soup as we can to build our palate so we can attempt to bring those same authentic flavors home to the soup we make. </span></div>
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<a href="http://3.bp.blogspot.com/-WJl9HwTofnI/Vo3npVX24yI/AAAAAAAAk5k/gwVNW4n6Isw/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-WJl9HwTofnI/Vo3npVX24yI/AAAAAAAAk5k/gwVNW4n6Isw/s320/DSC_0001.JPG" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We've made many different versions of tortilla soup but Rick's process of toasting dried chiles and then frying them to reconstitute the flavor has become one of our favorites. This time we decided to mostly wing our own version of the soup but to definitely include his process for building the flavor of the broth with the toasted chiles.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Most recipes you find will call for you to fry strips of corn tortilla. We've adapted a "fryless" method to avoid both the mess frying and the extra calories that we never really need. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We use a pizza cutter to cut thin strips of corn tortillas. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Then place them on a sheet pan and bake them in a 350 degree oven. Tossing them every 5-8 minutes until they are browned & crispy. They provide the same crunch and texture in the soup that fried tortillas do.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We first de-seeded some dried chiles and toasted them in a dry pan on the stove. And then saute them with onions, serrano chile and garlic in olive oil before adding them with a can of fire roasted tomatoes in the blender to create a puree. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Then we saute the chicken and put it aside and add the puree back to the dutch oven and reduce it until it's thick and rich and finally add the chicken stock.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Then we create our own bowls of soup with the variety of toppings. As they do in Mexico we always start first with the first layer in our bowl being a cubed, fresh, slow melting Mexican cheese like Queso Fresco or Panella. Then of course followed by chicken either cubed or shredded. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This time we actually added some cooked lentils to add some additional protein and texture. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We then add broth, chopped avocado, cilantro, tortilla strips and a squeeze of lime. Sometimes we'll also add Mexican crema but not always.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The toasting of chiles followed by sauteing them and pureeing them with the fire roasted tomatoes really does help build a great depth of flavor. This time I added 1 serrano chile as well to increase the spice since I was all stuffed up.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The lentils probably aren't authentic at all, at least we've never had them in a tortilla soup in Mexico, but since we've been making this for almost 15 years we are at a point that we are trying to create our own favorite version. This one might go on our the top 3 list.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Recipe:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Chicken Tortilla Soup</u></b></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Makes 8-10 servings depending on serving size</span></span></div>
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<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Soup Ingredients:</span></b></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 dried pasilla ancho chiles (or whatever dried Mexican chiles you prefer really), seeds removed and torn into small pieces</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 can of fire-roasted tomatoes </span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons extra virgin olive oil</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 medium onion, diced</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">6 garlic cloves, minced</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 minced serrano chile, seeds removed</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">8 cups chicken broth</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">sea salt</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">freshly ground black pepper</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon chipotle powder (optional)</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 lb chicken breast, cut into small chunks</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 cup cooked lentils (optional)</span></span></div>
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<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Toppings:</span></b></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">fresh lime wedges</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">corn tortilla strips made from corn tortillas (see notes within the post)</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup cubed </span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">avocados (1-2), pit removed and diced</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">fresh cilantro leaves</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Directions:</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Toast the chiles in a dry skillet over medium heat) until they are soft and fragrant. Set aside on a cutting board to cool.</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Saute diced onion, garlic, serrano and toasted chiles in olive oil until soft and translucent 5-6 minutes. </span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Using a slotted spoon, transfer the cooked onion, chile and garlic to a blender with the can of fire roasted tomatoes and chiles. Puree all of the ingredients together until very smooth.</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Cook chicken in dutch oven, season with salt, pepper and chipotle powder, when cooked through and set aside.</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Return the soup pot to high heat. Once pot is very hot, add the pureed tomato chile mixture all at once--it should sizzle immediately. Continue to cook over high heat, stirring constantly, until the mixture thickens substantially--for about 5-6 minutes--once it is ready, it should resemble the thickness of a loose tomato paste.</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Add the chicken broth to the pot and combine thoroughly using a spoon or whisk. Reduce the heat and allow the broth to simmer for 15-20 minutes. Season generously with salt and pepper to taste.</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Over low heat, add the lentils and chicken. Stir occasionally until chicken is just cooked through (this should only take 2-3 minutes). Finish the soup with lime juice.</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Serve hot with toppings (or alternatively, place toppings in empty bowls and pour soup directly over them).</span></span></div>
Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-73583851552514694182016-01-08T08:00:00.000-08:002016-01-08T08:00:11.907-08:00Cheesy Shrimp & Grits<br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Hey, have you ever been scrolling through Twitter and see a delicious Cheesy Shrimp & Grits dish that a friend has posted and is eating that makes your mouth water? Well that's exactly how this dish came about. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">After seeing our friend's post we immediately knew we had to make this dish and make it tonight. We were out and about doing some errands but I googled some recipes and <a href="shrimp: 1 pound medium shrimp, peeled and deveined 4 tablespoons olive oil 1 teaspoon paprika Pinch cayenne, pepper Coarse salt and freshly ground pepper 1/2 cup finely chopped celery 1/2 cup finely chopped shallots 2 tablespoons red or green chiles, minced 1/4 cup dry white wine 1/3 cup homemade or store-bought low-sodium chicken stock 3 tablespoons unsalted butter, cut into 1-inch pieces Juice of 1 lemon Coarse salt and freshly ground pepper Cheese Grits 1/2 cup cilantro leaves, coarsely chopped 1/4 cup thinly sliced scallions, green parts only, sliced on the bias 4 slices Maple-Glazed Bacon DIRECTIONS Place shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper in a medium bowl; toss to combine. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place shrimp, celery, shallots, and chiles in an even layer in skillet and let cook for 1 minute, without stirring. Turn shrimp and add wine; let reduce to 2 tablespoons, about 30 seconds. Add chicken broth and simmer until it begins to thicken, about 1 minute more. Stir in butter until completely melted; add lemon juice. Divide grits evenly between 4 serving bowls; top with shrimp and sauce. Garnish with cilantro and scallions; top with a slice of maple bacon and serve. Cheesy Grits 2 cups stone-ground grits 2 cups homemade or store-bought low-sodium chicken stock, plus more as necessary 2 cups milk 1 cup grated sharp white cheddar cheese 1/4 cup grated Parmesan cheese Coarse salt and freshly ground pepper DIRECTIONS Place grits in a large bowl; add 4 cups water; stir (light bran will rise to the top); and drain. Bring chicken stock and milk to a boil in a medium saucepan over medium-high heat. When liquid begins to boil, slowly whisk in grits; cook, whisking constantly, for 1 minute. Reduce heat to medium-low and cover. Cook, stirring occasionally, until thickened, about 20 minutes. Stir in both cheeses until melted and well combined. If grits seem a little too thick, add more stock to loosen. Season with salt and pepper and serve.">found one</a> by <a href="shrimp: 1 pound medium shrimp, peeled and deveined 4 tablespoons olive oil 1 teaspoon paprika Pinch cayenne, pepper Coarse salt and freshly ground pepper 1/2 cup finely chopped celery 1/2 cup finely chopped shallots 2 tablespoons red or green chiles, minced 1/4 cup dry white wine 1/3 cup homemade or store-bought low-sodium chicken stock 3 tablespoons unsalted butter, cut into 1-inch pieces Juice of 1 lemon Coarse salt and freshly ground pepper Cheese Grits 1/2 cup cilantro leaves, coarsely chopped 1/4 cup thinly sliced scallions, green parts only, sliced on the bias 4 slices Maple-Glazed Bacon DIRECTIONS Place shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper in a medium bowl; toss to combine. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place shrimp, celery, shallots, and chiles in an even layer in skillet and let cook for 1 minute, without stirring. Turn shrimp and add wine; let reduce to 2 tablespoons, about 30 seconds. Add chicken broth and simmer until it begins to thicken, about 1 minute more. Stir in butter until completely melted; add lemon juice. Divide grits evenly between 4 serving bowls; top with shrimp and sauce. Garnish with cilantro and scallions; top with a slice of maple bacon and serve. Cheesy Grits 2 cups stone-ground grits 2 cups homemade or store-bought low-sodium chicken stock, plus more as necessary 2 cups milk 1 cup grated sharp white cheddar cheese 1/4 cup grated Parmesan cheese Coarse salt and freshly ground pepper DIRECTIONS Place grits in a large bowl; add 4 cups water; stir (light bran will rise to the top); and drain. Bring chicken stock and milk to a boil in a medium saucepan over medium-high heat. When liquid begins to boil, slowly whisk in grits; cook, whisking constantly, for 1 minute. Reduce heat to medium-low and cover. Cook, stirring occasionally, until thickened, about 20 minutes. Stir in both cheeses until melted and well combined. If grits seem a little too thick, add more stock to loosen. Season with salt and pepper and serve.">Martha Stewart </a>that we decided to give a try. We pretty much had everything we needed to make it so we only had to pick up a lemon and some green onions.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The spicy shrimp were perfectly flavored and had just enough heat to make them wonderful. Our grits turned out a bit too lumpy and not as creamy as we'd of liked them to be but we can fix that by adding some more broth next time. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">This dish hit the spot.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>RECIPE:</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><u>Cheesy Shrimp & Grits</u></b> </span><span style="font-family: Verdana, sans-serif;"><a href="http://www.marthastewart.com/346887/shrimp-and-cheese-grits">(adapted from Martha Stewart)</a></span><b> </b></div>
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<b>Shrimp:</b></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">1 pound medium shrimp, peeled and deveined</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">4 tablespoons olive oil</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon paprika</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">Pinch cayenne, pepper</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">Coarse salt and freshly ground pepper</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup finely chopped celery</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup finely chopped shallots</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons red or green chiles, minced</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup dry white wine</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup homemade or store-bought low-sodium chicken stock</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons unsalted butter, cut into 1-inch pieces</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">Juice of 1 lemon</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">Coarse salt and freshly ground pepper</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">Cheese Grits</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup cilantro leaves, coarsely chopped</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup thinly sliced scallions, green parts only, sliced on the bias</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">4 slices Maple-Glazed Bacon</span></span></div>
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<span class="s2"><b><span style="font-family: Georgia, Times New Roman, serif;">DIRECTIONS</span></b></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">Place shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper in a medium bowl; toss to combine.</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place shrimp, celery, shallots, and chiles in an even layer in skillet and let cook for 1 minute, without stirring. Turn shrimp and add wine; let reduce to 2 tablespoons, about 30 seconds. Add chicken broth and simmer until it begins to thicken, about 1 minute more. Stir in butter until completely melted; add lemon juice.</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">Divide grits evenly between 4 serving bowls; top with shrimp and sauce. Garnish with cilantro and scallions; top with a slice of maple bacon and serve.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><br /></span></div>
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<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Cheesy Grits </span></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><br /></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">2 cups stone-ground grits</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">2 cups homemade or store-bought low-sodium chicken stock, plus more as necessary</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">2 cups milk</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">1 cup grated sharp white cheddar cheese</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup grated Parmesan cheese</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">Coarse salt and freshly ground pepper</span></span></div>
<div class="p3">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><br /></span></div>
<div class="p2">
<span class="s2"><b><span style="font-family: Georgia, Times New Roman, serif;">DIRECTIONS</span></b></span></div>
<div class="p3">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><br /></span></div>
<div class="p2">
<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">Place grits in a large bowl; add 4 cups water; stir (light bran will rise to the top); and drain.</span></span></div>
<div class="p2">
<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">Bring chicken stock and milk to a boil in a medium saucepan over medium-high heat. When liquid begins to boil, slowly whisk in grits; cook, whisking constantly, for 1 minute. Reduce heat to medium-low and cover. Cook, stirring occasionally, until thickened, about 20 minutes.</span></span></div>
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<span class="s2"><span style="font-family: Georgia, Times New Roman, serif;">Stir in both cheeses until melted and well combined. If grits seem a little too thick, add more stock to loosen. Season with salt and pepper and serve.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-12823454034750701982016-01-03T08:00:00.000-08:002016-01-03T08:00:11.464-08:00Chicken Ramen with Crispy Chicken Skin<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--7UDIJjNyyU/VobaU271kFI/AAAAAAAAk0k/tA5XT02cP4Q/s1600/ramen.2.text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/--7UDIJjNyyU/VobaU271kFI/AAAAAAAAk0k/tA5XT02cP4Q/s640/ramen.2.text.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Lately we've developed a pretty healthy craving on a regular basis for a good homemade ramen. Yes, both of us individually as college students consumed our fair share of totally unhealthy packaged ramen dishes. It kind of makes me swell just thinking of it but what can we say those college days were lean.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">We've tried a few different recipes with some mild satisfaction but really we learned making a good broth isn't a quick or super easy endeavor. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">We adapted a few different recipes we found to make the best ramen and broth we've made to date. We started with bone in, skin on chicken thighs. Both the bones and skin really add to the flavor of the broth so we feel this is what made all the difference with this ramen. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Somewhat mistakenly the skin really stuck to the bottom of the pot and tore away from the chicken. The skin started getting all crispy and we both immediately thought that crispy skin will make a great topping and it did.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Once the chicken was cooked we removed the chicken from the pot and started our broth. Adding onion, ginger and garlic and chicken broth with some dashi seasoning. We also added a bit of soy sauce and sesame oil as well.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">While the broth simmered for about 45 minutes we sauteed the broccolini and mushrooms, shredded the chicken and cooked the ramen. And soft boiled the eggs.</span></div>
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<a href="http://2.bp.blogspot.com/-LrVQIet01Wo/VobaVbODBlI/AAAAAAAAk0s/RvYc2lZggGU/s1600/ramen.noodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-LrVQIet01Wo/VobaVbODBlI/AAAAAAAAk0s/RvYc2lZggGU/s320/ramen.noodles.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Now it was time to assemble the ramen. We started first plating the noodles.</span></div>
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<a href="http://4.bp.blogspot.com/-p3RTOamYzvI/VobaU8UdPQI/AAAAAAAAk0o/xrW5PNKW-Jg/s1600/ramen.broccolini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-p3RTOamYzvI/VobaU8UdPQI/AAAAAAAAk0o/xrW5PNKW-Jg/s320/ramen.broccolini.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Followed by the broccolini.</span></div>
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<a href="http://1.bp.blogspot.com/-uYvR6z6_sXc/VobaVc-8o9I/AAAAAAAAk0w/YEsEzVkwja8/s1600/ramen.chicken.mushrooms.broccolini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-uYvR6z6_sXc/VobaVc-8o9I/AAAAAAAAk0w/YEsEzVkwja8/s400/ramen.chicken.mushrooms.broccolini.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">And then the mushrooms and chicken.</span></div>
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<a href="http://4.bp.blogspot.com/-_n7NcN3B6dM/VobaVvpsrRI/AAAAAAAAk0g/qXqt13jXKfI/s1600/ramen3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-_n7NcN3B6dM/VobaVvpsrRI/AAAAAAAAk0g/qXqt13jXKfI/s640/ramen3.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Finally the broth, eggs and toasted sesame seeds and crispy chicken skin. It was our first time actually making soft boiled eggs. I think they went a minute or two too long, next time we'll cook them a bit less. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">We can't emphasize enough how essential the crispy chicken skin became, we highly recommend using it. We also believe it was the remaining stuck skin at the bottom of the pot that really added the rich essence to the broth. </span></div>
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<a href="http://4.bp.blogspot.com/-9Rcc8tRbHKw/VobaUw2GwGI/AAAAAAAAk0c/uCp35VDQDZs/s1600/ramen.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-9Rcc8tRbHKw/VobaUw2GwGI/AAAAAAAAk0c/uCp35VDQDZs/s400/ramen.1.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><u>Recipe:</u></b></span></div>
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<b><u><span style="font-family: Georgia, Times New Roman, serif;">Chicken Ramen with Crispy Chicken Skin</span></u></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Broth:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tblspns olive oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 lb. Bone in, skin on chicken thighs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 white onion, chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salt & pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 Tblspns ginger, peeled and chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 cloves garlic, minced </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 cups chicken broth</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tblspns dashi powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tblspns soy sauce</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tblspns sesame oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Toppings:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 lb oyster mushrooms</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 lb shitake mushrooms</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 lb broccolini</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 green onions, diagonally chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 eggs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 packages ramen noodles</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tblspns toasted sesame seeds</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Crispy chicken skin</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cook the seasoned chicken thighs in 2 tablespoons olive oil in a dutch oven. As the skin starts to cook pull the chicken away from the skin and let the skin crisp up. When chicken is cooked through remove from pot and finish crisping chicken skin. Pull out as much chicken skin as you can and drain on paper towel and season with salt. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To pot add onion, ginger, garlic, broth, dashi, soy sauce and sesame oil. Bring to boil then lower temperature and simmer for 30-40 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">While broth cooks saute' mushrooms and broccolini until down but not over cooked. Cook ramen and soft boil eggs.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To large bowls divide noodles. Top with veggies and chopped chicken. Divide broth. Top with eggs, crispy chicken skin and toasted sesame seeds. </span></div>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-67084934305345231732016-01-01T12:39:00.001-08:002016-01-01T12:39:55.068-08:00Happy 2016<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DVowXZzMlFc/VobfFZPaxcI/AAAAAAAAk1g/J32olcTuwFo/s1600/IMG_1484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-DVowXZzMlFc/VobfFZPaxcI/AAAAAAAAk1g/J32olcTuwFo/s640/IMG_1484.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Yes, we've become or have been for some time now those <strike>boring </strike>or smart people that no longer venture out on New Year's Eve. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">We could say it's because we just spent 7 glorious days of travel to Chicago and Southern Illinois and we are just plain jet lagged. But the truth is even if that wasn't the case we'd still choose to stay in. It was probably 6 years ago that we finally just said, "No More!" </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">So for new year's eve we had a perfect evening spent with our bully girl. We made a cozy fire, cooked some of our fave dishes and watched some cheesy movies, finally snuggling in to bed just before midnight. Truly low key, truly quiet and uneventful but utterly perfect for what we wanted of our celebration to welcome a new year.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">We wish you all a very Happy 2016 filled with food, friends, family and to be surrounded by those that you love!</span></div>
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<b><u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">New Year's Eve 2015 Menu:</span></u></b></div>
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<ul>
<li style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Spicy Shrimp Cocktail</span></li>
<li style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Steamed King Crab Legs with Red Peppered Butter</span></li>
<li style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Green Salad with Holiday Pear, Blue Cheese & Pecans</span></li>
<li style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Steakhouse Steak with Roquefort Chive Sauce </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: x-small;">(Ina Garten's Steakhouse Steaks Recipe)</span></span></li>
<li style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Smashed Potatoes</span></li>
<li style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2010 Fidelitas Ciel Du Cheval Cabernet Franc</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-82234063841313719412015-12-11T16:35:00.000-08:002015-12-11T16:35:00.146-08:00Caprese Style Turkey Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-d8Xv1ipVfc4/Vmep8Cq4KvI/AAAAAAAAkws/Bt4jECq6Rnk/s1600/Caorese%2Bstyle%2Bburgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-d8Xv1ipVfc4/Vmep8Cq4KvI/AAAAAAAAkws/Bt4jECq6Rnk/s640/Caorese%2Bstyle%2Bburgers.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">When G & I first met if it wasn't a turkey or veggie burger I wasn't eating it. My how times change over almost 20 some years. As much as we both love a good beef burger now we do still enjoy a good turkey or veggie burger on occasion as well. But turkey tends to need some good seasoning to give it adequate flavor.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">We are often trying to experiment with different burger flavors. This last summer we experimented with turkey and tried to mix it with one of our favorite summer treats, Caprese salad.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">We added diced fresh mozzarella and chopped tomato and basil to our turkey burger. </span></div>
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<a href="http://1.bp.blogspot.com/-_eiSBE6C-Gc/VmerTAtbKcI/AAAAAAAAkxE/SRvcTqm6SF0/s1600/caprese%2Bburger%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-_eiSBE6C-Gc/VmerTAtbKcI/AAAAAAAAkxE/SRvcTqm6SF0/s640/caprese%2Bburger%2B2.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">These burgers were nice for a good alternative to a rich beef burger but truly if we want a refreshing Caprese salad we will most likely continue to just make the salad.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">We know a lot of people add binders to their burgers but we don't typically. They don't make for a beautiful burger but they don't get hindered with with unwanted flavors.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b><u>Caprese Style Turkey Burgers:</u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 lb. Ground turkey</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 Cup diced fresh mozzarella</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/3 Cup chopped tomato</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/4 Cup chopped fresh basil </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/4 teaspoon garlic powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/8 teaspoon sea salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/4 teaspoon ground black pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">To ground turkey gently mix the mozzarella, tomato, basil, garlic, salt & pepper. When mixed form 4-6 burgers depending on the size of your buns. Grill burgers until firm. Serve on onion rolls with lettuce. </span></div>
Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-41227782831914730682015-12-08T19:58:00.000-08:002015-12-08T19:58:35.938-08:00Squid and Fennel Pasta with Lemon & Herbs <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-J1sxYG-US4I/Vmefg_Aq7LI/AAAAAAAAkv0/0RvgjVX-JJc/s1600/squid%2Bpasta%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-J1sxYG-US4I/Vmefg_Aq7LI/AAAAAAAAkv0/0RvgjVX-JJc/s640/squid%2Bpasta%2B1.jpg" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Maybe because it's been raining for like 30 days straight here or because light and fresh food are calling our names, either way this Squid and Fennel Pasta with Lemon & Herbs that we made during this last summer has become worthy of sharing and is sounding pretty delicious right about now. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We love calamari and/or squid, but mostly at a restaurant. Of course deep fried is always great at happy hour or sauteed as an appetizer before a great Italian meal but it's rare that we cook it at home. Mostly because the odor is fairly strong and it's so delicate to make well. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">So on this late summer night we agreed we'd make this fresh squid recipe that we found in <a href="http://www.bonappetit.com/recipe/squid-and-fennel-pasta-with-lemon-and-herbs">Bon Appetit</a> magazine but that we'd make it outside on the grill. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We sauteed the fennel and veggies on the side burner but we grilled the squid on the grill separately and added it to the pasta. Squid is very delicate you have to cook it so carefully to not over cook it and keep it tender and flavorful. We've all had rubbery calamari, really is there nothing worse? Well maybe overcooked clams or any type of seafood actually.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This was a great summer pasta dish enjoyed out on the patio with a great Pacific Northwest Sauvignon Blanc. Both the lemon and herb flavors gave it a fresh and delicate flavor that a hot late summer day calls for. Looking forward to one of those warm DRY days to come soon.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">S<b><u>quid and Fennel Pasta with Lemon & Herbs</u></b> (<a href="http://www.bonappetit.com/recipe/squid-and-fennel-pasta-with-lemon-and-herbs">adapted from Bon Appetit)</a></span></div>
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<span class="s2"><span style="font-size: x-small;">5 tablespoons olive oil, divided</span></span></div>
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<span class="s2"><span style="font-size: x-small;">1 pound squid (bodies and tentacles), bodies sliced ¼ inch thick</span></span></div>
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<span class="s2"><span style="font-size: x-small;">Kosher salt and freshly ground black pepper</span></span></div>
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<span class="s2"><span style="font-size: x-small;">1 large fennel bulb, thinly sliced lengthwise, plus 2 tablespoons fronds</span></span></div>
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<span class="s2"><span style="font-size: x-small;">2 garlic cloves, thinly sliced</span></span></div>
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<span class="s2"><span style="font-size: x-small;">¾ teaspoon crushed red pepper flakes</span></span></div>
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<span class="s2"><span style="font-size: x-small;">½ lemon, seeds removed, very thinly sliced, divided</span></span></div>
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<span class="s2"><span style="font-size: x-small;">12 ounces linguine or fettuccine</span></span></div>
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<span class="s2"><span style="font-size: x-small;">½ cup parsley leaves with tender stems</span></span></div>
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<span class="s1"><span style="font-size: x-small;"><u>Preparation</u></span></span></div>
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<span class="s2"><span style="font-size: x-small;">Heat 2 Tbsp. oil in a large skillet over high. Working in 2 batches, season squid with salt and pepper and cook, stirring often, until cooked through, about 3 minutes (don’t overcook or it’ll get rubbery). Transfer to a small bowl.</span></span></div>
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<span class="s2"><span style="font-size: x-small;">Reduce heat to medium-high and heat 2 Tbsp. oil in skillet (no need to wipe out). Add fennel slices, season with salt and pepper, and cook, stirring occasionally, until golden brown and soft, 10–12 minutes (some nicely browned bits should be stuck to skillet). Add garlic, red pepper flakes, and half of lemon slices; cook, tossing occasionally, until garlic and lemon are soft, about 2 minutes.</span></span></div>
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<span class="s2"><span style="font-size: x-small;">Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 ½ cups pasta cooking liquid.</span></span></div>
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<span class="s2"><span style="font-size: x-small;">Add pasta to skillet along with 1 cup cooking liquid. Toss, scraping up any browned bits; season with salt and pepper. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Add squid and give it all another toss to combine.</span></span></div>
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<span class="s2"><span style="font-size: x-small;">Toss parsley, fennel fronds, remaining lemon slices, and remaining 1 Tbsp. oil in a small bowl; season with salt and pepper. Serve pasta topped with salad.</span></span></div>
Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-11283018857211834792015-12-04T12:30:00.000-08:002015-12-04T12:30:00.749-08:00Potato Gnocchi with Wild Mushroom Ragu' and Hazelnuts<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xUlA_R61lco/VlugeJuH6RI/AAAAAAAAktw/siJBb-Dhty4/s1600/potato%2Bhazelnut%2Bgnocchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-xUlA_R61lco/VlugeJuH6RI/AAAAAAAAktw/siJBb-Dhty4/s640/potato%2Bhazelnut%2Bgnocchi.jpg" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">With all of the many, many recipes we've attempted over the almost 20 years of cooking together we've never attempted to make potato gnocchi, even though we are both big fans and especially G.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">When we came across this recipe it just sort of called to us how could we go wrong; potato gnocchi, wild mushrooms, hazelnuts and browned butter = PURE YUM.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">So we gave it a go. The wild mushroom sauce with the toasted hazelnuts were a perfectly comforting combination. A great combo for a fall evening. Now the texture of homemade potato gnocchi just didn't seem right to us. We are not sure, too fibrous or too watery, we can't exactly pin point it but they just weren't the right texture. We'll have to try again in the future.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">RECIPE:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b><u>Potato Gnocchi with Wild Mushroom Ragu' and Hazelnuts</u></b> (<a href="http://www.foodandwine.com/recipes/potato-gnocchi-wild-mushroom-ragu-and-hazelnuts">from Food & Wine Magazine</a>)</span></div>
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<b>GNOCCHI</b></div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>Four 1/2-pound baking potatoes, pierced all over with a fork</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>2 large eggs, beaten</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1 1/2 teaspoons kosher salt</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>3/4 cup plus 2 tablespoons all-purpose flour, plus more for dusting</div>
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<b>RAGÙ</b></div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>4 tablespoons unsalted butter, softened</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>2 1/2 tablespoons finely chopped mixed herbs, such as parsley, chives, tarragon, thyme and chervil</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>Kosher salt </div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>Pepper</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 cup extra-virgin olive oil</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1 small fennel bulb, cored and thinly sliced, fronds chopped and reserved for garnish</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>2 shallots, thinly sliced</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1 pound mixed mushrooms, such as oyster, cremini and stemmed shiitake, cut into 1-inch pieces</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1/3 cup dry white wine</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup chicken stock or low-sodium broth</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>Finely chopped skinned toasted hazelnuts, for serving</div>
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<b>INSTRUCTIONS</b></div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>MAKE THE GNOCCHI Preheat the oven to 400°. Bake the potatoes directly on the oven rack for about 1 hour or until tender. Transfer to a work surface and let cool slightly. Halve the potatoes lengthwise. Scoop the flesh into a ricer and rice the potatoes. Spread the riced potatoes on a work surface and let cool completely. Discard the skins. </div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>On the work surface, gather the riced potatoes into a loose mound and make a well in the center. Add the eggs and salt to the well. Sift the flour on top and, using a bench scraper, mix everything together until a dough forms. Knead gently until smooth; the dough will be slightly sticky. </div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>Line a baking sheet with wax paper and dust with flour. On a floured work surface, cut the dough into 8 pieces and roll each piece into a 3/4-inch-thick rope. Cut each rope into 1-inch lengths. Roll the gnocchi against the tines of a fork or a gnocchi paddle to make ridges; transfer to the prepared baking sheet. </div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>MAKE THE RAGÙ In a small bowl, blend the butter with the mixed herbs. Season the herb butter with salt and pepper. </div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>In a very large skillet, heat the olive oil. Add the sliced fennel and shallots and cook over moderately high heat, stirring, until just starting to soften,3 to 5 minutes. Add the mushrooms and season with salt and pepper. Cook over high heat, stirring occasionally, until the mushrooms are browned and tender, about 10 minutes. Add the wine and cook, stirring, until absorbed, about 2 minutes. Add the chicken stock and cook over moderate heat, stirring, until the mushrooms are coated in a light sauce, 3 to5 minutes. Remove from the heat and stir in the herb butter. Season the ragù with salt and pepper; keep warm.</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>In a large saucepan of salted simmering water, working in2 batches, cook the gnocchi until they rise to the surface, then simmer until cooked through, 1 to 2 minutes longer. ºUsing a slotted spoon, transfer to shallow bowls or a platter. </div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>Spoon the ragù over the gnocchi and top with chopped hazelnuts, shredded pecorino and fennel fronds. Serve right away.</div>
Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-84802796292704419382015-11-29T16:40:00.000-08:002015-11-29T16:40:54.248-08:00Turkey Hot & Sour Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-EogxWENoVQo/VluVG-_g_BI/AAAAAAAAktI/Etf0Za09CaM/s1600/hot%2B%2526%2Bsour%2Bsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-EogxWENoVQo/VluVG-_g_BI/AAAAAAAAktI/Etf0Za09CaM/s640/hot%2B%2526%2Bsour%2Bsoup.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">When we ended up cooking two turkeys on Thanksgiving for only 6 people it was a given that we would need to get creative with what to do with all of the leftovers.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It happened to be a very cold weekend and one of our favorite soups on a cold day is hot & sour soup. To be honest it can be difficult to find a good hot & sour soup at any of our local Chinese restaurants. So when we came across a recipe for it in a recent Food & Wine magazine it seemed like the perfect way to put some of that leftover turkey to good use.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">And with the 'hankering' for hot & sour soup came the idea to make some some quick smoked turkey spring rolls to go along. </span></div>
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<a href="http://3.bp.blogspot.com/-8tRVl08X0pA/VluVG7GHeaI/AAAAAAAAktA/2TjKo83rtW8/s1600/springrolls%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="http://3.bp.blogspot.com/-8tRVl08X0pA/VluVG7GHeaI/AAAAAAAAktA/2TjKo83rtW8/s320/springrolls%2B2.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">We didn't really have a recipe for the spring rolls they just kind of came together really. </span></div>
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<a href="http://1.bp.blogspot.com/-wRu2a3cKR2I/VluVG2MVsVI/AAAAAAAAks8/R99bMzUfq-I/s1600/DSC_0034_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-wRu2a3cKR2I/VluVG2MVsVI/AAAAAAAAks8/R99bMzUfq-I/s640/DSC_0034_Fotor.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The soup was actually delicious. Warm, hot & sour and satisfying all the way around. We wish we would of diced the tofu slightly smaller but besides that it was excellent. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">RECIPE:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b><u>Hot & Sour Soup </u></b>(From November 2015 Food & Wine)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">INGREDIENTS</span></h3>
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<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 ounce dried wood ear mushrooms (1/2 cup)</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 tablespoons canola oil</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 pound lean pork shoulder, sliced 1/8 inch thick and cut into 1-by-1/4-inch strips</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 tablespoon finely chopped garlic</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 tablespoon finely chopped peeled fresh ginger</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 cup chopped scallions</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">4 cups chicken stock or low-sodium broth</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 pound soft tofu, cut into 1/2 -inch dice</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/3 cup unseasoned rice vinegar, plus more for serving</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">3 tablespoons soy sauce</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 teaspoon sugar</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 teaspoon black pepper</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 teaspoon toasted sesame oil</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 tablespoon Sriracha, plus more for serving</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold; margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Kosher salt</span></span></li>
<li class="ingredients-list__item" style="font-weight: bold;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 large eggs, beaten</span></span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">INSTRUCTIONS</span></h3>
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<li class="steps-list__item" style="counter-increment: steps 1; margin-bottom: 20px;"><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: Georgia, Times New Roman, serif;">In a small bowl, cover the mushrooms with boiling water and let stand until softened, about 30 minutes. Drain and coarsely chop the mushrooms; discard the soaking water. </span></span><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></li>
<li class="steps-list__item" style="counter-increment: steps 1; margin-bottom: 20px;"><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: Georgia, Times New Roman, serif;">In a large saucepan, heat the canola oil. Add the pork, garlic, ginger and scallions and cook over moderately high heat, stirring occasionally, until the pork is golden brown, about 3 minutes. Stir in the stock and add the tofu, 1/3 cup of vinegar, the soy sauce, sugar, pepper, sesame oil, mushrooms and 1 tablespoon of Sriracha. Bring the soup to a simmer and season with salt. While stirring constantly, drizzle in the eggs and cook until strands form, 1 minute. Serve hot, passing rice vinegar and Sriracha at the table</span></span><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; font-family: jaf-bernino-sans, Helvetica, sans-serif; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><br /></span><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: Georgia, Times New Roman, serif;"><b><u>Simple Smoked Turkey Spring Rolls</u></b></span></span><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: Georgia, Times New Roman, serif;">12 spring roll wrappers</span></span><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: Georgia, Times New Roman, serif;">1 Cup diced smoked turkey </span></span><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: Georgia, Times New Roman, serif;">1/2 Cup diced carrots</span></span><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: Georgia, Times New Roman, serif;">1/2 Cup diced white onion</span></span><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: Georgia, Times New Roman, serif;">1 Cup cooked thin rice noodles</span></span><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: Georgia, Times New Roman, serif;">Canola oil</span></span><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: Georgia, Times New Roman, serif;">Lay out the spring roll wrapper flat. Place a mixture (approximately 2 tablespoons) noodles, turkey & veggies. Fold bottom corner over, fold in the two sides (as if folding an envelope), roll tightly.</span></span><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: Georgia, Times New Roman, serif;">Heat canola oil to 360 degrees, fry spring rolls in small batches. Keep warm in oven until ready to serve. </span></span></li>
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<br /><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; font-family: jaf-bernino-sans, Helvetica, sans-serif; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><br /></span><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; font-family: jaf-bernino-sans, Helvetica, sans-serif; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><br /></span></ol>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-87696906852438171422015-06-23T22:06:00.001-07:002015-06-23T22:06:58.662-07:00Post Derby Day: Hot Brown Casserole<div style="text-align: center;">
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<a href="http://2.bp.blogspot.com/-sx6RqDy6Avg/VYo0zlo4kOI/AAAAAAAAkU4/o7Xwsdgoprc/s1600/DSC_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-sx6RqDy6Avg/VYo0zlo4kOI/AAAAAAAAkU4/o7Xwsdgoprc/s640/DSC_0024.JPG" width="426" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Yes, we've been incredibly absent from this space of late. Really can't even pin point the reason why. Maybe too busy to cook let alone be inspired, frustrated that my photography is never getting better, when we do have some spare time we try to stay away from the computer.....really there is no specific reason. But for some reason today seems like a good time to give it a try again.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Awhile ago (y<i>es, started this post several weeks ago now...we will get back on this horse slowly</i>) we enjoyed celebrating the Kentucky Derby and we remembered that last year we made this fantastic dish, <a href="http://www.foodnetwork.com/recipes/damaris-phillips/hot-browns-with-pimento-cheese-mornay.html">Hot Brown Casserole </a>that we watched Damaris Phillips from her Food Network show <a href="http://www.foodnetwork.com/shows/southern-at-heart.html">Southern at Heart</a> make . We knew we had to make it again.Originally it was our collective first exposure to the traditional Kentucky Derby dish and needless to say it made an impression. So we knew we wanted to remake the dish.</span><br />
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<a href="http://4.bp.blogspot.com/-NAH5LABVbG4/VYo4yTj0jNI/AAAAAAAAkVE/pamgZieUnh8/s1600/mint%2BJulep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-NAH5LABVbG4/VYo4yTj0jNI/AAAAAAAAkVE/pamgZieUnh8/s400/mint%2BJulep.jpg" width="400" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">And how could you celebrate the Kentucky Derby without also enjoying a classic mint julep. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This is spring comfort food at it's best and indulged we did.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Recipe:</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Hot Brown Casserole </u>(adapted from <a href="http://www.foodnetwork.com/recipes/damaris-phillips/hot-browns-with-pimento-cheese-mornay.html">Southern At Heart</a>) </b></span></div>
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<span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 bone-in turkey breast half (about 2 pounds....we used rotisserie chicken)</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">4 teaspoons vegetable oil</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">Kosher salt and freshly ground black pepper</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">4 ounces bacon, cut into lardons</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">20 grape tomatoes, halved lengthwise</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">4 tablespoons unsalted butter</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">2 1/2 cups whole milk</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">1/4 cup all-purpose flour</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">1 cup shredded sharp Cheddar</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">1/4 cup chopped roasted red peppers</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">2 slices stale sourdough bread, cut into 1-inch cubes (a heaping 2 cups total)</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">1/2 cup grated Parmesan</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">Directions</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">Special equipment: four 6-inch round cast-iron gratin pans</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">Preheat the oven to 350 degrees F.</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">Rub the turkey breast with 2 teaspoons of the oil; sprinkle both sides with salt and pepper. Place on a baking sheet and roast until a thermometer inserted into the thickest part reads 160 degrees F, about 55 minutes. Remove from the oven and let rest 15 minutes; the turkey will continue to cook and the internal temperature should reach 165 degrees F.</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">Place the bacon lardons on a baking sheet and bake until crisp, about 20 minutes. Transfer the bacon to a paper towel-lined plate; drain and reserve the fat for another use.</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">Lower the oven temperature to 250 degrees F. Coat the tomatoes with the remaining 2 teaspoons of oil and season with salt and pepper. Place the tomatoes cut-sides up on a parchment paper-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">While the tomatoes are cooking, start the Mornay sauce. Add the butter to a medium saucepan and melt over medium heat. Add the milk to a small saucepan and heat over medium heat. When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes. When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don't form. Increase the heat and bring to a boil, reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the Cheddar and red peppers and stir until smooth. Remove the sauce from the heat and season with salt and pepper.</span><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><br style="background-color: #efece3; color: #1c1c1c; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">You are now ready to assemble the dish. Heat the broiler. Distribute the bread cubes evenly among four 6-inch round cast-iron gratin pans. Cut the turkey into bite-size pieces, about 1/2 inch each, and divide evenly among the gratin pans. Spoon the Mornay sauce over the pans, and top each with 10 tomato halves. Sprinkle each pan with the Parmesan and bacon and place under the broiler on the bottom rack of the oven until golden and bubbly, 5 to 10 minutes. Serve immediately.</span></span></div>
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<b><u>Mint Julep </u></b></div>
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<span style="background-color: #efece3; color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">10 mint leaves, plus a sprig for garnish</span><br style="background-color: #efece3; color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">1 1/2 teaspoons superfine sugar</span><br style="background-color: #efece3; color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">Seltzer water</span><br style="background-color: #efece3; color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">Crushed ice</span><br style="background-color: #efece3; color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;" /><span style="background-color: #efece3; color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">2 1/2 ounces bourbon whiskey (we used local Washington State Bourbon)</span></div>
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<span style="background-color: #efece3; color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint. Serve immediately.</span><br style="background-color: #efece3; color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;" /></div>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-48374803260015294342015-01-01T14:44:00.000-08:002015-01-01T14:44:22.576-08:00Dungeness Crab Eggs Benedict<div style="text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Days like New Year's Day call for something just a little extra special. And this recipe for Dungeness Crab Eggs Benedict is exactly one of those extra special recipes deserving of kicking off a whole new year. </span></div>
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<span style="font-family: Verdana, sans-serif;">It's so funny up until about 5 years ago you couldn't get me to eat an egg that wasn't either scrambled or fried until the yolks were hard. But now that I've found a profound kind of love for poached eggs breakfast has become somewhat limitless in possibilities. Once I learned how delicious eggs Benedict actually really is I've been playing around with all sorts of versions.</span></div>
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<a href="http://1.bp.blogspot.com/-6jHkCkD3lXA/VKXG3cdWkDI/AAAAAAAAjpc/6NnsEqbU5vs/s1600/nyd.4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6jHkCkD3lXA/VKXG3cdWkDI/AAAAAAAAjpc/6NnsEqbU5vs/s1600/nyd.4.jpg" height="640" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This particular one is combination of holiday extravagance and the beauty of living in the Pacific Northwest where Dungeness crab is definitely king. </span></div>
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<span style="font-family: Verdana, sans-serif;">As decadent as it is beyond the hollandaise sauce which can be tricky at times it really isn't that complicated to make. We've started getting fresh eggs from a friend's chickens so poaching these fresh eggs is a treat of sorts. We bought cooked Dungeness crab from our local Metropolitan Market fish monger.</span></div>
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<span style="font-family: Verdana, sans-serif;">Since becoming an eggs Benedict fan I've been trying to learn how to best poach eggs and make a good hollandaise sauce. To be honest I don't have much advice to offer in regards to poaching the eggs, sometimes they turn out great, sometimes it's a complete disaster so I'm far from an expert at making poached eggs.</span></div>
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<span style="font-family: Verdana, sans-serif;">Here's a link to the YouTube video that we watched over and over when we first started to learn how to best poach eggs: <a href="https://www.youtube.com/watch?v=UMiCy8EH1go">YouTube Video</a>. </span></div>
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<span style="font-family: Verdana, sans-serif;">As far as the hollandaise sauce we've found using the blender version of the recipe from The Joy of Cooking makes a delicious and fresh sauce. Using clarified butter is key we believe in making it taste fantastic. </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Dungeness Crab Eggs Benedict</u></b>:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Makes 2 servings</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><u>For Benedict</u>:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">4 fresh eggs poached</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/4 lb. cooked & prepared Dungeness crab meat</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><u>Hollandaise Sauce</u> (adapted from The Joy of Cooking):</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">3 large egg yolks</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 teaspoons fresh lemon juice</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Ground black pepper to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 dash hot sauce (optional)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 Cup warm to hot clarified butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">In blender blend on high speed for 1 minute the egg yolks, lemon juice, pepper, salt & hot sauce. With machine still running slowly add in a steady stream the melted butter-about 1 minute until sauce is thickened.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">On toasted English muffins add cooked crab meat, top with poached egg on each half muffin, drizzle warm hollandaise sauce over muffins. Add fresh ground pepper.</span></div>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-85969747305797568472014-12-28T14:52:00.000-08:002014-12-28T14:52:33.435-08:00Creamy White Lasagna with Roasted Wild Mushrooms & Salsa Verde<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-QAxKY_COePU/VKBksUQWVZI/AAAAAAAAjiA/otDdCbLWW9M/s1600/whtlasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QAxKY_COePU/VKBksUQWVZI/AAAAAAAAjiA/otDdCbLWW9M/s1600/whtlasagna.jpg" height="640" width="638" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Having time off for Winter Break is appreciated by us all. But Sally Porkchop seems to really be digging us being home with her day after day and the endless exhaustion of long walks.</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wIRdMGCy6-k/VKBp0WjpFvI/AAAAAAAAjjQ/4jOSm3r5K-o/s1600/whtlasagna.9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-wIRdMGCy6-k/VKBp0WjpFvI/AAAAAAAAjjQ/4jOSm3r5K-o/s1600/whtlasagna.9.jpg" height="218" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sally Porkchop after a good long walk in the neighborhood.</td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Another benefit of time off is time to actually make a recipe or two from a few of our numerous food magazine subscriptions.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Pasta is not something that we make a ton of, especially the labor intensive lasagna. But we both saw this recipe for white lasagna in the December Food & Wine issue and agreed this needed to be made. It was perfect. We were finally over the Christmas hooplah and leftovers and G had just gotten in his first day skiing. So a heavy, good for cold weather meal was a good call.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The recipe is a fair bit tedious but buying fresh pasta as opposed to making it helped shave a bit of time off preparation. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The bechamel sauce was amazing, really, truly amazing.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">And really once it's made it all comes together pretty quick. Just layers of bechamel, pasta, cheese and repeat 4 times. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We decided to only make half the recipe and we have more leftover than we'll ever eat still. </span></div>
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<a href="http://3.bp.blogspot.com/-ZyfoNJB5aF8/VKBsW-3SJGI/AAAAAAAAjjs/TC2Ex3h1Z8A/s1600/whtlasagna.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ZyfoNJB5aF8/VKBsW-3SJGI/AAAAAAAAjjs/TC2Ex3h1Z8A/s1600/whtlasagna.10.jpg" height="640" width="433" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The recipe lists three "great toppings" for the lasagna. We only made two, the salsa verde and the roasted wild mushrooms. Since the lasagna is so incredibly rich the topping really do help. The salsa verde especially brings a fresher green taste to help cut the richness.</span></div>
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<a href="http://3.bp.blogspot.com/-GgAHYkJZZMM/VKBlRIZyjdI/AAAAAAAAjiI/sSCrp7Ni6B4/s1600/whtlasagna.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GgAHYkJZZMM/VKBlRIZyjdI/AAAAAAAAjiI/sSCrp7Ni6B4/s1600/whtlasagna.2.jpg" height="640" width="638" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It was definitely a recipe we are happy we made but this kind of pasta richness will never be part of our regular recipe rotation. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">RECIPE:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Creamy White Lasagna </span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">(adapted from <a href="http://www.foodandwine.com/recipes/creamy-white-lasagna-with-toppings">Food & Wine</a>)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small; font-weight: normal;">1 #Fresh Pasta</span></h2>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small; font-weight: normal;">BÉCHAMEL</span></h2>
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<li style="color: black; font-stretch: normal; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 sticks unsalted butter</span></span></li>
<li style="color: black; font-stretch: normal; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 medium onion, finely chopped</span></span></li>
<li style="color: black; font-stretch: normal; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 rosemary sprigs</span></span></li>
<li style="color: black; font-stretch: normal; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 thyme sprigs</span></span></li>
<li style="color: black; font-stretch: normal; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">3 garlic cloves, crushed</span></span></li>
<li style="color: black; font-stretch: normal; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Kosher salt</span></span></li>
<li style="color: black; font-stretch: normal; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 cup all-purpose flour</span></span></li>
<li style="color: black; font-stretch: normal; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 quarts whole milk</span></span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small; font-weight: normal;">ASSEMBLY</span></h2>
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<li style="color: black; font-stretch: normal; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Extra-virgin olive oil</span></span></li>
<li style="color: black; font-stretch: normal; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 pound imported Fontina cheese, shredded (2 1/2 cups)</span></span></li>
<li style="color: black; font-stretch: normal; line-height: 15px; padding-bottom: 20px;"><span itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">5 ounces Grana Padano cheese, freshly grated (1 1/4 cups)</span></span></li>
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<li style="padding-bottom: 21px;"><span style="font-weight: normal;">Make the fresh pasta according to package directions and then MAKE THE BACHAMEL In a large saucepan, melt the butter. Add the onion, rosemary, thyme, garlic and a pinch of salt and cook over moderate heat, stirring occasionally, until the onion is softened but not browned, about 8 minutes. Add the flour and cook, stirring constantly, until the roux is light golden, 3 to 5 minutes. Gradually whisk in the milk and bring to a boil, then simmer over moderately low heat, stirring frequently, until no floury taste remains, about 20 minutes. Press the béchamel through a fine sieve into a bowl; discard the solids. Season with salt and let cool.</span></li>
<li style="padding-bottom: 21px;"><span style="font-weight: normal;">ASSEMBLE THE LASAGNA Cut the dough into 8 equal pieces; work with 1 piece at a time, keeping the rest covered with a towel. Flatten the dough slightly. Run it through a pasta machine a total of 6 times: Start at the widest setting, then run through successively narrower settings. Dust the sheet with flour and lay it on a parchment paper-lined baking sheet. Repeat with the remaining dough, separating the sheets with parchment.</span></li>
<li style="padding-bottom: 21px;"><span style="font-weight: normal;">In a large pot of salted boiling water, cook the pasta sheets until just al dente, 1 to 2 minutes. Drain in a colander and cool under running water, then drain again. Return the pasta to the baking sheet and toss with olive oil to prevent the sheets from sticking together.</span></li>
<li style="padding-bottom: 21px;"><span style="font-weight: normal;">Preheat the oven to 350°. Brush a deep 9-by-13-inch baking dish with oil; spread with 1/2 cup of the béchamel. Arrange a layer of pasta over the béchamel, trimming to fit. Spread one-fifth of the remaining béchamel over the pasta; sprinkle with 1/2 cup of the Fontina and 1/4 cup of the Grana Padano. Repeat the layering 4 more times, ending with the cheeses.</span></li>
<li style="padding-bottom: 21px;"><span style="font-weight: normal;">Tightly cover the baking dish with foil and bake the lasagna for 45 minutes, until bubbling. Remove from the oven and uncover. Preheat the broiler. Broil the lasagna 6 inches from the heat until lightly browned on top, 2 to 4 minutes. Let rest for 15 minutes, then cut into squares and serve with one of the toppings.</span></li>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-71148754080240236182014-09-10T15:55:00.000-07:002014-09-10T15:55:00.111-07:00Salmon Eggs Benedict with Chipotle Hollandaise Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-akia3BztrAs/VAzbglmq1jI/AAAAAAAAhv8/6PeDFQ8TmKo/s1600/9.7.14.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-akia3BztrAs/VAzbglmq1jI/AAAAAAAAhv8/6PeDFQ8TmKo/s1600/9.7.14.3.jpg" height="640" width="638" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">One of our family favorite breakfasts has become the <a href="http://www.jasonandshawnda.com/foodiebride/archives/5953/">Avocado Eggs Benedict with Chipotle Hollandaise t</a>hat I found on the <a href="http://www.jasonandshawnda.com/foodiebride/archives/5953/">The Foodie Bride's</a> site several years ago. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">July 22, 2012 Photo</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I think the first time I posted about it was <a href="http://acoupleoffoodiesintacoma.blogspot.com/2011/07/breakfast-with-kick-few-tips-one-gadget.html">July 2011</a>. Since then we probably make it 5-6 times a year. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">It's rich. It's decadent. It's special for an occasion or simple enough for any old Sunday. We just love it. I think it's really the chipotle hollandaise that really attracts us to it. It's just almost to die for kinda good. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Last weekend G had a great day fishing which means we had fresh salmon for dinner and some left over to play with the next day. I decided to give it a try with this eggs Benedict recipe.</span></div>
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<a href="http://1.bp.blogspot.com/-ZkkmlbF_7T0/VAzbhWdO7qI/AAAAAAAAhv0/38m5Jg_LOOY/s1600/9.7.14.7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZkkmlbF_7T0/VAzbhWdO7qI/AAAAAAAAhv0/38m5Jg_LOOY/s1600/9.7.14.7.jpg" height="253" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">When we are trying to stick to Paleo we skip the English muffin. But we go back to Paleo next week so we splurged this last weekend. I started by adding the avocado mashed with some lime, salt & pepper to the English muffins.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Next I added some salmon fillets.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Followed with poached eggs. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">And finally the scrumptious chipotle hollandaise sauce garnished with a little cilantro. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">It was definitely a treat. One that we used to soak in the last few rays of sun eating breakfast on the patio and decadent food. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">RECIPE:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b><u>Chipotle Hollandaise</u></b><u style="font-weight: bold;"> Sauce </u>( adapted from the Foodie Bride)</span></div>
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<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 egg yolks</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Juice of 1 small lemon</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Pinch of Salt</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 chipotle & 1 Tbsp adobo sauce (from canned chipotles in adobo)</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 stick of butter, melted</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 Tblspns chopped cilantro</span></li>
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<li style="margin: 0px; padding: 0px;">Place egg yolks, lemon, salt, chipotle and adobo sauce in the blender.</li>
<li style="margin: 0px; padding: 0px;">Blend for 30 seconds before streaming in the melted butter</li>
<li style="margin: 0px; padding: 0px;">Serve immediately</li>
<li style="margin: 0px; padding: 0px;">Sprinkle with cilantro</li>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com2tag:blogger.com,1999:blog-7143310264163265591.post-60757722629503798532014-09-07T15:06:00.000-07:002014-09-07T15:06:19.687-07:00Summer 2014 Recap<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fZ_ZFt5GJOA/U8SZpE81J9I/AAAAAAAAhBA/OS5vMRXVFLY/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fZ_ZFt5GJOA/U8SZpE81J9I/AAAAAAAAhBA/OS5vMRXVFLY/s1600/DSC_0013.JPG" height="640" width="425" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Wow, where did the months go! Summer weather is luckily still lingering in the PNW but the it's clearly coming quickly to fall. We are back to school (although truly this summer there really wasn't a break from school for either us.)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But summer was still full of a few great things for us to enjoy.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Like plenty of these:</i></span></div>
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<a href="http://4.bp.blogspot.com/-OvFnCcl7hS0/U69NHfQqYkI/AAAAAAAAg0Y/r2GwhvulNAY/s1600/darkstormybrdr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OvFnCcl7hS0/U69NHfQqYkI/AAAAAAAAg0Y/r2GwhvulNAY/s1600/darkstormybrdr.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And lots of time with her: </span></div>
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<a href="http://3.bp.blogspot.com/-0a6rO14IhuY/VAzSoBd8w6I/AAAAAAAAhuE/7el2yByRn0o/s1600/SallyP9.7.14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0a6rO14IhuY/VAzSoBd8w6I/AAAAAAAAhuE/7el2yByRn0o/s1600/SallyP9.7.14.jpg" height="640" width="590" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Even if we couldn't get her into that crazy pool.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And some great views of this with family.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And so many great meals. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">We regret not having the time to keep up with this blog in the way we like to this past summer. But we do want to keep it going even with our very busy school year in full swing. We love sharing our food adventures, recipes and travels and it allows us to document them and always have a place to come back to reminisce about the experience. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">We hope you all had a great 2014 summer yourselves. </span></div>
Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-3142972428083233892014-07-16T20:33:00.000-07:002014-07-16T20:33:22.093-07:00Wine Tasting in Southern Oregon<div style="text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">View from <b>Abacela </b>Winery outside of Roseburg, Oregon</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">So this is a summer unlike any other for us. I've taken on this crazy idea of going to be a middle school principal of a school going through a federal school improvement process and G has started his Masters in Admin as well. That being said spending July gallivanting around, relaxing, exploring, and the such ...yeah, just not time for that this summer. We've only planned for 2 long weekend excursions this summer that we can fit in between everything else. Don't get me wrong we really are okay with this. But it has definitely made the small planned get aways even more needed and appreciated.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Our first summer get away over the 4th of July weekend was to the Southern Oregon Wine Country. We've done Washington state and the Willamette Valley of Oregon wine tasting experiences extensively over the past 10 years. We've even done the obligatory trip to Napa and Sonoma once. But being Northwest wine lovers at heart we love to stick to and learn more about Northwest wines. That being said having 4 days only to explore after reading an article in <a href="http://www.sunset.com/travel/northwest/applegate-valley-oregons-rugged-wine-region">Sunset Magazine</a> about the emerging <a href="http://www.sunset.com/travel/northwest/applegate-valley-oregons-rugged-wine-region">Southern Oregon </a>wine region we thought ; let's give it a try. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We found an Inn in the quaint town of Jacksonville that was dog friendly and close to the Applegate Wine Trail..once we found that ...booking this trip was pretty much a done deal. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">On our way down to Jacksonville we decided to stop at <a href="http://www.abacela.com/"><b>Abacela Winery</b> </a>in Roseburg. We've tried Abacela wines a time or two but didn't know much about it. We were pleasantly surprised with 1) the beautiful estate and vineyards and 2) the great Tempranillo and Granache wines. It's crazy, unlike the Willamette Valley known for it's pinot noir, Southern Oregon is very rocky and sunny making their wines taste similarly to many Spanish varietals that we love. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We loved this quick stop on the way down to our destination and so did our bulldog girl. It definitely primed us for the great weekend of wine ahead of us. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We arrived into the small, very cute town of Jacksonville tired and weary from our almost 5 hour drive and ultimately happy to have arrived to a great weekend away in a spot yet to be explored.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">All settled in at the Wine Country Inn</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">After we settled into the Inn and enjoying sitting in the shade with a glass of crisp white wine we got the bully tucked in for the night and wandered into town for dinner. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We luckily got in town early enough to hit the <a href="http://www.quadynorth.com/">Quaty North</a> tasting room while still open. It was fantastic find. So great we ended up walking away being wine club members. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The next day was spent touring the Applegate Wine Trail and finding a few great wine gems along the way. We started at the end of trail and hit Serra Vineyards with a beautiful tasting room and sweeping views.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Red Lily Vineyards</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Next it was a visit to <a href="http://www.redlilyvineyards.com/">Red Lily Vineyards</a> highly recommended to us by the Quaty North tasting room. Again they had such beautiful grounds situated on the river, a lovely patio and lunch.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Bottle tree at Red Lily ....need one of these in my backyard</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">We actually got comfortable here and had lunch with a great glass of their tempranillo, this gave us a little time to wander around and find this super cool bottle tree. Something about spirits being inside every bottle and never wanting to lose a spirit or something. But really cool :). </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Longsword Vineyards...look closely</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Our next stop was probably most memorable from our Southern Oregon wine experience. We stopped by Longsword Vineyard. We pulled up and thought is this really it? There was a small house type structure surrounded by a few 5th wheel camping trailers and some sheep and chickens blocking the front door.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Sheep & chickens greeting us upon arrival</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">But yes, this was it. We entered the very full tasting room to an incredibly frazzled tasting room host who greeted us by saying, "you'll have to be outside, I'm really busy." Although it was 90 some degrees outside we were fine with being outside but it was an "odd" kind of welcome. We got used to the hosts' quirky, odd mannerisms and enjoyed our tasting there anyway.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We ended our day at Valley View Winery probably the largest producing winery we visited on the trail and some pretty tasty wines as well. It was a good first day exploring the Southern Oregon wineries.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We got our bully back to the Inn and out of the heat. Of course she made herself right at home. Sure hope they were not just a dog friendly establishment but also tolerant of spoiled rotten dogs. Since it was 4th of July we decided to venture into the next largest town, Central Point, to find the local fireworks show. We ended up camping out in a church parking lot engaging in some pretty interesting people watching and finding a fairly good fireworks show while our bully was safely away from loud booms and zooms back at the Inn. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The next day we headed out of town and stopped by two wineries on our way back for our final night in Portland. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We stopped in the town of Gold Hills and hit first Del Rio Vineyards. Another beautiful tasting room on great grounds. Sorry photo didn't do the vineyards or grounds much justice it was actually very pretty. At Del Rio they recommended while in Gold Hills we should really venture up to Folin. We took their advice and drove what felt like a bit of a long trek but it was worth it. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We definitely saved the best for last. We pulled up to <a href="http://folincellars.com/">Folin Cellars</a> which again had a stunning view and tasting room. But they also had delicious wine. We loved it. We decided to get comfy again on the patio and have a picnic lunch with the bully. It was great end to our inaugural visit to Southern Oregon. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We loved experience, especially the quaint town of Jacksonville. And even had a great last night staying in Portland. </span></div>
Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-55064991456569834922014-07-08T17:10:00.000-07:002014-07-08T17:10:03.990-07:00Basil Parmesan Aioli<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Sometimes it's the condiment or the side that makes a dish memorable. Not often but sometimes. And this basil parmesan aioli is definitely one of those "<i>sometimes</i>." </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Now mind you that's saying a lot because this beef tenderloin was about as tender and flavorful as it comes but there was just something about this aioli that made eating the tenderloin with it like eating butter but really good pesto tasting butter. </span></div>
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<a href="http://3.bp.blogspot.com/-GNDnLtHPejM/U7yCHD8R6CI/AAAAAAAAg9s/2rt0CdHcb_c/s1600/BASILPARMAIOLI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GNDnLtHPejM/U7yCHD8R6CI/AAAAAAAAg9s/2rt0CdHcb_c/s1600/BASILPARMAIOLI.jpg" height="418" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It was so scrumptious and it made so much that actually I'm pretty sure I had it on almost every meal I ate that week. Potatoes = fabulous, eggs = fantastic, tomatoes = sublime, fish tacos = a match made it heaven. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I actually can't wait to make it again and luckily our basil is growing like gangbusters again so it needs a pruning here soon and this aioli is calling my name. </span></div>
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<a href="http://1.bp.blogspot.com/-r3LwXFMOJok/U69XrMt8m5I/AAAAAAAAg1Q/lFfTCS1WI7I/s1600/tenderloin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-r3LwXFMOJok/U69XrMt8m5I/AAAAAAAAg1Q/lFfTCS1WI7I/s1600/tenderloin1.jpg" height="640" width="638" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">The aioli emulsion came together just perfectly. I'm not sure sometimes I really struggle getting mayo, aioli and hollandaise to work but for some reason this time it worked perfectly. I highly encourage you make it now and serve it with everything you can think of. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">You won't regret it I'm sure of that.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">RECIPE:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Beef Tenderloin with Basil Parmesan Aioli</u></b>:<i> <span style="font-size: x-small;">Adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/slow-roasted-filet-of-beef-and-basil-parmesan-mayonnaise-recipe.html">Food Network and Ina Garten </a></span></i></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;"><b>Beef:</b></span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds)</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons good olive oil</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">4 teaspoons kosher salt</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons coarsely ground black pepper</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">10 to 15 branches fresh tarragon</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;"><b><u>Basil Parmesan Aioli:</u></b></span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 large egg yolks</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons freshly squeezed lemon juice</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup freshly grated Parmesan cheese</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon Dijon mustard</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup chopped fresh basil leaves, lightly packed</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon minced garlic</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Sea salt and freshly ground black pepper</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 cup vegetable oil</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup good olive oil</span></span></div>
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<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></b></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 275 degrees.</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper. Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.</span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with aioli.</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Basil Parmesan Aioli:</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly (like drip by drip) pour the oil mixture through the opening to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com1tag:blogger.com,1999:blog-7143310264163265591.post-6885554638532511002014-06-30T13:28:00.001-07:002014-06-30T13:28:32.774-07:00Strawberry Coconut Mojito<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6VFN4UqiJsE/U7G2eZw8cPI/AAAAAAAAg7g/vuyCGYY93x0/s1600/strawcocomojito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6VFN4UqiJsE/U7G2eZw8cPI/AAAAAAAAg7g/vuyCGYY93x0/s1600/strawcocomojito.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">One cocktail that just screams,"<i>summer is finally here</i>!" is a mojito. Because we grow mint in our backyard there is usually not much of an excuse to not make one on a warm sunny day.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Last weekend the sun finally made a showing, we had taken the bully for a stroll up to the Proctor Farmer's Market where local strawberries were in abundance and we got a call from a friend who was looking to hang out on our sunny patio for the afternoon which inspired this cocktail concoction. </span></div>
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<a href="http://1.bp.blogspot.com/-U1r4ROruAjs/U7HDzCmwTsI/AAAAAAAAg8M/3MkMQYy3PdE/s1600/strawcocomojito2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-U1r4ROruAjs/U7HDzCmwTsI/AAAAAAAAg8M/3MkMQYy3PdE/s1600/strawcocomojito2.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We had some coconut rum (<i> not sure why or where it came from?</i>) and the local strawberries and when we saw the mint we thought, mmmm....let's give a coconut, strawberry mojito a try.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Needless to say it was fantastic! Refreshingly minty with a hint of fresh strawberry.</span></div>
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<a href="http://2.bp.blogspot.com/-xGy7aOozcn0/U7HESmrk6CI/AAAAAAAAg8U/ZP3jwkCC9xU/s1600/STRAWCOCOMOJITO3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xGy7aOozcn0/U7HESmrk6CI/AAAAAAAAg8U/ZP3jwkCC9xU/s1600/STRAWCOCOMOJITO3.jpg" height="640" width="638" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Recipe:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Strawberry Coconut Mojito</u></span></div>
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<table border="0" cellpadding="0" cellspacing="0" style="background-color: white; border-collapse: collapse; border-spacing: 0px; border: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11px; margin: 0px; outline: 0px; padding: 0px; width: 100%px;"><tbody style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">
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<span style="font-family: Georgia, Times New Roman, serif;">10 fresh mint leaves</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 lime, cut into 4 wedges</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4-5 sliced local strawberries</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons white sugar, or to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Add sliced strawberries. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup ice cubes</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 fluid ounces white coconut rum</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup club soda (or diet 7up, leave out sugar if you use 7up)</span></div>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com1tag:blogger.com,1999:blog-7143310264163265591.post-71541806534134143282014-06-18T16:17:00.002-07:002014-06-18T16:19:06.610-07:00Bacon Egg Puff Pastry Tart<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-16bXRR0dGvs/U6GUJhEkJvI/AAAAAAAAgqY/6MS3KFk8vm4/s1600/6.15+Egg+Tart+.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-16bXRR0dGvs/U6GUJhEkJvI/AAAAAAAAgqY/6MS3KFk8vm4/s1600/6.15+Egg+Tart+.2.jpg" height="640" width="638" /></a></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">We don't really make much ado about breakfast beyond the occasional Sunday. But it does seem like we are always looking for a new Sunday morning dish because we typically stick to the same few favorites. </span></div>
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<span style="font-family: Arial;">I came across a recipe for a <a href="http://www.heathersfrenchpress.com/?s=bacon%2Band%2Begg%2Bpuff%2Bpastry%2Btart">Puff Pastry Tart </a>on the blog French Press while disappointingly awake at 5:30 a.m. on one of only 2 days I get to sleep in. And typically as I grumpily accept being awake on these mornings I either watch cooking shows or cruise foodgawker to awaken my stomach as well. This recipe found while cruising served as inspiration and made me think, "mmmmm...we have some puff pastry in the freezer pretty sure we could pull this off this morning." This is where the 5:30 a.m. thing actually worked in our favor. I got up and took the puff pastry out of the freezer allowing it to defrost before we decide to really get up on this Sunday. I have a previous somewhat kitchen disaster type story while once trying to defrost frozen puff pastry in the microwave....yeah, don't try that.</span></div>
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<a href="http://1.bp.blogspot.com/-38vJZwPrDN0/U6GUria_AqI/AAAAAAAAgq0/QWiCD-2sBY4/s1600/6.15+egg+tart6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-38vJZwPrDN0/U6GUria_AqI/AAAAAAAAgq0/QWiCD-2sBY4/s1600/6.15+egg+tart6.jpg" height="400" width="298" /></a></div>
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<span style="font-family: Arial;">With defrosted puff pastry and some leftover cooked bacon in the fridge this tart came together so quickly. And it's really a very versatile recipe as well. We ended up using sliced mozzarella as the base because that's what we had but you could use just about any type of cheese or meat. Canadian bacon or pancetta would both be great. </span></div>
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<a href="http://3.bp.blogspot.com/--YzI7-gMRc8/U6GUK3FuHXI/AAAAAAAAgqo/FEZtLPAcRUU/s1600/DSC_0005+%25282%2529_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--YzI7-gMRc8/U6GUK3FuHXI/AAAAAAAAgqo/FEZtLPAcRUU/s1600/DSC_0005+%25282%2529_Fotor.jpg" height="428" width="640" /></a></div>
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<span style="font-family: Arial;">Our patio basil is going crazy so I added some to top the tart off after coming out of the oven.</span></div>
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<a href="http://2.bp.blogspot.com/-XXNuIZ4YaUg/U6GUJgrSp_I/AAAAAAAAgqc/YF-LPdI6Jao/s1600/6.15+egg+tart.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XXNuIZ4YaUg/U6GUJgrSp_I/AAAAAAAAgqc/YF-LPdI6Jao/s1600/6.15+egg+tart.3.jpg" height="640" width="638" /></a></div>
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<span style="font-family: Arial;">I actually can't wait to make this one again and change up a few flavors. It makes for a great base recipe and even better its simple enough for a last minute Sunday breakfast but special enough to make for guests or a special occasion.</span></div>
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<span style="font-family: Arial;"><strong>RECIPE:</strong> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong><u>Bacon & Egg Puff Pastry Tart</u></strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><strong>Ingredients</strong></span></div>
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<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">1 sheet of puff pastry {thawed} </span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">5 slices Mozzarella cheese</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">1 Tbsp finely diced chives </span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">6 strips of bacon {cooked & sliced} </span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">egg wash {1 egg beaten with 1 Tbsp milk} </span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">6 eggs </span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">1 bunch torn fresh basil</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">salt and pepper </span></li>
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<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">pre-heat the oven to 425 </span></li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">on a lightly floured surface roll the puff pasty into a rectangle about 1/4 inch thick </span></li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">with a sharp knife cut a "border" of about 1/2 inch around the entire rectangle </span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">prick only the center of the rectangle with the tines of a fork </span></li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Layout the slices of cheese across the pastry </span></li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">sprinkle with the chives, and top with bacon </span></li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">brush the edges with the egg wash </span></li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">bake tart for 10 minutes </span></li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">crack the eggs onto the tart, season to taste with salt and pepper </span></li>
<li class="instruction" id="zlrecipe-instruction-9" itemprop="recipeInstructions"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">return to the oven for another 10 minutes {or until the eggs are done to your liking} </span></li>
<li class="instruction" id="zlrecipe-instruction-10" itemprop="recipeInstructions"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">sprinkle with fresh basil & additional chives</span></li>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-35984837226846717622014-06-08T17:33:00.001-07:002014-06-08T17:33:15.392-07:00Polenta with Mushrooms, Asparagus & Poached Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3Zi_INyYDbc/U5T62Jbic-I/AAAAAAAAgaw/txwIeMl9cUI/s1600/polenta+poached+egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3Zi_INyYDbc/U5T62Jbic-I/AAAAAAAAgaw/txwIeMl9cUI/s1600/polenta+poached+egg.jpg" height="640" width="638" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">We had one of our typical late get up kind of Sunday mornings. Once finally ready to take on the world we lounged on the patio enjoying G's favorite morning latte' and a chai latte' for me while flipping through our latest Rachael Ray <a href="http://www.rachaelraymag.com/rrmag/search/results.jsp?searchType=slideshows&searchString=quick+polenta+with+mushrooms%2C+asparagus+%26+poached+eggs&x=26&y=31"><b>Everyday</b> </a>magazine. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This recipe motivated us to make some brunch with mimosas. The creamy polenta with the egg yolk was pretty divine we must admit. A quick brunch recipe with ingredients we had on hand made it fairly perfect. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b><u>Polenta with Mushrooms, Asparagus & Poached Eggs</u></b> Adapted from E<a href="http://www.rachaelraymag.com/rrmag/search/results.jsp?searchType=slideshows&searchString=quick+polenta+with+mushrooms%2C+asparagus+%26+poached+eggs&x=26&y=31">veryday Rachael Ray </a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">3 tspn Olive Oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 Cup sliced mushrooms </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">5 asparagus sliced on an angle</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 twig fresh thyme chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">3 clove garlic, diced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Salt & Pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/4 cup marsala</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 1/2 Cup chicken stock</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">3/4 Cup instant polenta</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 Cup grated parmigiano-reggiano</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 tblspn buttter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 eggs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1) Saute mushrooms and asparagus in skillet with olive oil until browned about 10 minutes. Add garlic, salt & pepper. Add marsala until the liquid evaporates, about 2 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2) While veggies cook, bring stock and water to a boil. Reduce heat to low and whisk in polenta. Stir until polenta thickens 3-5 minutes. Stir in cheese and butter.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">3) Poach eggs.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">4) Divide the polenta among bowls. Make a well, then fill with mushroom mixture. Top each with a poached egg. </span></div>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0tag:blogger.com,1999:blog-7143310264163265591.post-52419946230719925742014-06-01T20:26:00.000-07:002014-06-01T20:26:24.663-07:00Cucumber Basil Strawberry Smash<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-pMM_EoDynZk/U4voquR1Y9I/AAAAAAAAgV8/95eb4OgD2Tc/s1600/6.1.14SMASH.TEXT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-pMM_EoDynZk/U4voquR1Y9I/AAAAAAAAgV8/95eb4OgD2Tc/s1600/6.1.14SMASH.TEXT.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Been a bit busy is all we can say for our 4 month hiatus.We had an absolutely beautiful weekend here in the Pacific Northwest so it was perfect to get our patio space set up for the summer days that we hope to enjoy. </span></div>
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<a href="http://4.bp.blogspot.com/-XJnlvyQ5j4E/U4vrBzDvirI/AAAAAAAAgWs/4AFWVZ42JiM/s1600/6.1.14CHAIRS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-XJnlvyQ5j4E/U4vrBzDvirI/AAAAAAAAgWs/4AFWVZ42JiM/s1600/6.1.14CHAIRS.jpg" height="400" width="295" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">One of our favorite traditions to officially welcome the upcoming summer.</span></div>
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<a href="http://1.bp.blogspot.com/-xZRKIXF2ess/U4vrA3b5C7I/AAAAAAAAgWg/bgx97dT3nSc/s1600/6.1.14TABLE.UMBRELLA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xZRKIXF2ess/U4vrA3b5C7I/AAAAAAAAgWg/bgx97dT3nSc/s1600/6.1.14TABLE.UMBRELLA.jpg" height="332" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-RTB8wHPs-AU/U4vq_tW6mEI/AAAAAAAAgWQ/2GLLrez8W9U/s1600/6.1.14SALLY.YARD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RTB8wHPs-AU/U4vq_tW6mEI/AAAAAAAAgWQ/2GLLrez8W9U/s1600/6.1.14SALLY.YARD.jpg" height="582" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">And along with a welcoming space to enjoy the warmth of summer comes a refreshing cocktail to toast it in with. </span></div>
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<a href="http://2.bp.blogspot.com/-JKhXBuWa78w/U4vrAhNcYlI/AAAAAAAAgWk/ch71iDRLMW4/s1600/6.1.14SMASH.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JKhXBuWa78w/U4vrAhNcYlI/AAAAAAAAgWk/ch71iDRLMW4/s1600/6.1.14SMASH.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This quick to make Cucumber-Basil-Strawberry Smash was a perfect treat to beat the "almost" heat of the first day of June.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">RECIPE:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b style="text-decoration: underline;">Cucumber-Basil-Strawberry Smash </b><i>(adapted from June 2014 Rachael Ray Magazine)</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>3-5 Basil leaves</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">3 Cucumber slices</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 Strawberries sliced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">3 oz. Vodka</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Soda water/Lemon-Lime Soda or Limoncello</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Use a wooden spoon to muddle/mash cucumber and basil in a tall glass. Add sliced strawberries. Fill glass with ice. Top with vodka and your choice of soda water, soda or limoncello. (Round 1 we used diet 7up, round two we used limoncello. Round 2 was pretty spectacular.)</span></div>
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Anonymoushttp://www.blogger.com/profile/04380156046972652888noreply@blogger.com0