tag:blogger.com,1999:blog-55847005722730817292024-03-06T11:59:56.441-08:002Two sisters, two kitchens, one love of foodThe 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-5584700572273081729.post-57120523465209553232015-03-21T21:54:00.000-07:002015-03-21T21:54:22.209-07:00My best tarte tatinTarte tatin is one of my favorite things to bake - I love the way in which simple ingredients (apples, butter, sugar) get transformed into a show-stopping desert via an ingenious technique. I bake tartes tatin all through the Fall and Winter and yes, have not felt like I perfect this technique...at least until now. This may not be impressive to professionals, it is probably not a big deal to many of you, but for me, this is my best tarte tatin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Fxb3AzscJclon8-YDaV60iygGkllOpXw2UiUXMijH8bwHQygUYkIEeVyOEIhytm-MdS69DOGIFQrGOE5Ree-3zFzcXpeoPHbCvdsDYIZlQFu60tJLYol4tiVpvo6kohYRVv_9_Di8u5k/s1600/tarte+tatin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Fxb3AzscJclon8-YDaV60iygGkllOpXw2UiUXMijH8bwHQygUYkIEeVyOEIhytm-MdS69DOGIFQrGOE5Ree-3zFzcXpeoPHbCvdsDYIZlQFu60tJLYol4tiVpvo6kohYRVv_9_Di8u5k/s1600/tarte+tatin.jpg" height="400" width="300" /></a></div>
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To give credit where its due, I based this method on many wonderful sources of knowledge, including <a href="http://smittenkitchen.com/blog/2007/10/butternut-squash-and-caramelized-onion-galette/" target="_blank">Smitten Kitchen</a>, <a href="http://food52.com/recipes/31298-tarte-tatin" target="_blank">Food52</a>, and <a href="http://cooking.nytimes.com/recipes/1016883-foolproof-tarte-tatin" target="_blank">The New York Times</a>. I adjusted based on what made sense to me and what works in my kitchen. The big takeaways are:<br />
<br />
<ul>
<li>Slice the apples crosswise (as if along the apple's equator) to create a flat, stable base</li>
<li>Do not skimp on the salt</li>
<li>A cast iron skillet is the best baking dish in this case as it helps prevent burning and still facilitates good browning</li>
<li>Do not cover the baked tarte until it is fully cooled so that the crust stays crisp (trust me, you want this)</li>
</ul>
<div>
<u>Ingredients and method for pie crust:</u></div>
<div>
<ul>
<li>1 stick (8 tablespoons) of butter, well-chilled and cut into small-ish pieces. I like to cut a stick of butter from the fridge on a plate and then stick the plate into the freezer while I pull together the rest of the ingredients</li>
<li>1 and 1/4 cups of all-purpose flour. You can actually substitute up to a third of this with white whole-wheat flour</li>
<li>1 teaspoon of salt</li>
<li>1 tablespoon of sugar</li>
<li>1/4 cup of sour cream or yogurt (I saw no observable difference in the result)</li>
<li>1 tablespoon of lemon juice (about 1/4 of a juicy lemon)</li>
<li>1/4 cup of ice water </li>
</ul>
<div>
In a medium bowl, combine the flour, salt, and sugar. Add the chunks of butter and with a pastry cutter, work the butter into the flour until the butter is well-distributed and is about the size of a chickpeas. Add the sour cream and the lemon juice (I often whisk them together first) and stir quickly with a fork. Drizzle in the ice water (without the ice) bit by bit, stirring with a fork until the dough starts to come together in larger clumps. Take the clumps out of the bowl and on to a lightly-floured surface and continue dribbling in the water until most of the dough comes together. Dump whatever is left in the bowl with the rest of it and quickly pat the dough together. Don't worry, it won't be smooth or even stick together perfectly. Pat the dough into a circle about 1-inch thick, wrap in plastic, and let it chill in the back for the fridge for 30 - 45 minutes. When you take it out, you'll notice the dough is much more together now. On the surface that's already dirty with flour (why bother cleaning it up in between), roll the dough into a rectangle about 1/4-inch thick. Dust lightly with flour as needed. Fold into thirds lengthwise and then thirds across and roll into a rectangle again. Fold again, wrap in plastic and put back in the fridge for another 30 - 45 minutes.</div>
</div>
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<div>
<u>Ingredients and method for the apples and assembling the tarte</u></div>
<div>
<ul>
<li>4 large firm apples, such as Mutsu or Granny Smith</li>
<li>1/2 cup of sugar, divided</li>
<li>6 tablespoons of butter</li>
<li>1 teaspoon of fine sea salt</li>
<li>1 teaspoon of cinnamon</li>
<li>1 tablespoon of lemon juice</li>
</ul>
<div>
Preheat the oven to 400F. Peel the apples and cut them in half crosswise (along the "equator"). Cut each half into quarters and remove the bits of the core. Toss the apple chunks with the lemon juice, cinnamon, and 1/4 cup of sugar. While you work on the apples, melt the butter and 1/4 cup of sugar in a 10-inch cast iron skillet over medium heat, stirring occasionally, until the sugar starts to turn light brown on the edges. Reduce the heat to low and start setting the apples in the caramel, putting them very snugly against each other. Cook over low heat for another 5 minutes. As the apples cook, then will start shrinking a bit and you should be able to wedge in a few more apple pieces. This will help make sure your tarte doesn't have any sad, apple-free spots.</div>
</div>
<div>
While the apples cook, roll out the dough into a circle about 11 inches in diameter. Drape the dough over the apples and tuck in the edges all around them (careful, the pan is hot and so is the apple caramel!). Slide the skillet into the oven and bake for 30 - 45 minutes until the crust is well-browned and the apples are soft. I like to slide a small knife or a cake tester into the apples just to make sure. </div>
<div>
Take the baked tarte out of oven and let cook for 10 minutes or so. Place a serving plate over the skillet, wrap a thick towel around it, and carefully invert. Behold the beauty of your work! Let the tarte cool and serve with ice cream or creme fraiche.</div>
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The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com1tag:blogger.com,1999:blog-5584700572273081729.post-10525987546711057212013-09-22T14:59:00.000-07:002013-09-22T14:59:07.232-07:00Challah with Fig Filling /Домашние Булочки Хала Инжирной Начинкой
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wFSlp9QPNZJv7Qwcdpj-NeFc3t6B-u6b4p6xwyyoSI-ndmY_pGghEKXh8h1o5P_ra3kAjBCIMQPSgHNJUH3kXJQzuGvNi2fldGHYwxzPm1Vrrsw3-DeL2FmAYW4K9NlqhEVk9YSozoDP/s1600/IMG_5801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wFSlp9QPNZJv7Qwcdpj-NeFc3t6B-u6b4p6xwyyoSI-ndmY_pGghEKXh8h1o5P_ra3kAjBCIMQPSgHNJUH3kXJQzuGvNi2fldGHYwxzPm1Vrrsw3-DeL2FmAYW4K9NlqhEVk9YSozoDP/s640/IMG_5801.JPG" width="640" /></a></div>
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This challah recipe
developed by the Smitten Kitchen, stands out for its subtle sweet flavor, which
comes from the dried fig filling and the ease with which it can be made. In her
cookbook, Smitten Kitchen offers only one way of braiding this bread, but if
you don’t plan to share this with your hungry office mates as I did, feel free
to make smaller buns simply by twisting the bread into a knot.</div>
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<o:p></o:p></div>
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The recipe in English is
available at <a href="http://smittenkitchen.com/blog/2012/09/fig-olive-oil-and-sea-salt-challah-book-tour/">http://smittenkitchen.com/blog/2012/09/fig-olive-oil-and-sea-salt-challah-book-tour/</a><o:p></o:p></div>
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<span lang="RU" style="color: #1a1a1a;">Этот</span><span lang="RU" style="color: #1a1a1a;"> </span><span lang="RU" style="color: #1a1a1a;">рецепт</span><span lang="RU" style="color: #1a1a1a;"> </span><span lang="RU" style="color: #1a1a1a;">халы</span><span lang="RU" style="color: #1a1a1a;"> </span><span lang="RU" style="color: #1a1a1a;">от </span><span lang="RU" style="color: #1a1a1a;">Smitten Kitchen,
</span><span lang="RU" style="color: #1a1a1a;">выделяется</span><span lang="RU" style="color: #1a1a1a;"> </span><span lang="RU" style="color: #1a1a1a;">своим</span><span lang="RU" style="color: #1a1a1a;"> </span><span lang="RU" style="color: #1a1a1a;">тонким</span><span lang="RU" style="color: #1a1a1a;"> </span><span lang="RU" style="color: #1a1a1a;">сладким</span><span lang="RU" style="color: #1a1a1a;"> </span><span lang="RU" style="color: #1a1a1a;">ароматом</span><span lang="RU" style="color: #1a1a1a;"> и вкусной
начинкой </span><span lang="RU" style="color: #1a1a1a;">из</span><span lang="RU" style="color: #1a1a1a;"> </span><span lang="RU" style="color: #1a1a1a;">высушенного инжира</span><span lang="RU" style="color: #1a1a1a;">. </span><span lang="RU" style="color: #1a1a1a;">В</span><span lang="RU" style="color: #1a1a1a;"> </span><span lang="RU" style="color: #1a1a1a;">своей книге, автор этого рецепта описывает только</span><span lang="RU" style="color: #1a1a1a;"> </span><span lang="RU" style="color: #1a1a1a;">один</span><span lang="RU" style="color: #1a1a1a;"> </span><span lang="RU" style="color: #1a1a1a;">способ</span><span lang="RU" style="color: #1a1a1a;"> </span><span lang="RU" style="color: #1a1a1a;">плетения</span><span lang="RU" style="color: #1a1a1a;"> </span><span lang="RU" style="color: #1a1a1a;">халы</span><span lang="RU" style="color: #1a1a1a;">, </span><span lang="RU" style="color: #1a1a1a;">но</span><span lang="RU" style="color: #1a1a1a;"> сделала несколько разных форм. Булочки поменьше скрученные
в узлы достались мне, а хлеб в форме косы моим коллегам. <o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dISd04fKBKT41fI4ldo8Q7Cw8MjxfjfVhZKE1Rhtuv9k6__hANz9AuowFlDRvvZFRZscAYUpZOZGAZeacbLhi62RLlYjlQwUXLQzjPcTjzDnsZt960wI5RR9nEEc0XjURo4ezqLWaHLC/s1600/IMG_5790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dISd04fKBKT41fI4ldo8Q7Cw8MjxfjfVhZKE1Rhtuv9k6__hANz9AuowFlDRvvZFRZscAYUpZOZGAZeacbLhi62RLlYjlQwUXLQzjPcTjzDnsZt960wI5RR9nEEc0XjURo4ezqLWaHLC/s640/IMG_5790.JPG" width="640" /></a></div>
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<b><i><span lang="RU" style="color: #1a1a1a;">Хлеб<o:p></o:p></span></i></b></div>
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<i><span lang="RU" style="color: #1a1a1a;">7 грамм сухих дрожжей<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span lang="RU" style="color: #1a1a1a;">85 грамм плюс 1 чайная ложка меда<o:p></o:p></span></i></div>
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<i><span lang="RU" style="color: #1a1a1a;">80 мл оливкового масла , плюс больше для чашки<o:p></o:p></span></i></div>
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<i><span lang="RU" style="color: #1a1a1a;">2 больших яйца<o:p></o:p></span></i></div>
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<i><span lang="RU" style="color: #1a1a1a;">2 чайные ложки крупной морской соли или 1 1/2 чайной ложки столовой соли<o:p></o:p></span></i></div>
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<i><span lang="RU" style="color: #1a1a1a;">4 чашки ( 500 г ) муки<o:p></o:p></span></i></div>
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<b><i><span lang="RU" style="color: #1a1a1a;">Начинка<o:p></o:p></span></i></b></div>
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<i><span lang="RU" style="color: #1a1a1a;">155 грамм крупно порезанного сушеного инжира или фиников<o:p></o:p></span></i></div>
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<i><span lang="RU" style="color: #1a1a1a;">1/8 чайной ложки апельсиновой цедры<o:p></o:p></span></i></div>
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<i><span lang="RU" style="color: #1a1a1a;">60 мл апельсинового сока<o:p></o:p></span></i></div>
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<i><span lang="RU" style="color: #1a1a1a;">1/8 чайной ложки морской соли<o:p></o:p></span></i></div>
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<i><span lang="RU" style="color: #1a1a1a;">Молотый черный перец<o:p></o:p></span></i></div>
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<b><i><span lang="RU" style="color: #1a1a1a;">Помадка<o:p></o:p></span></i></b></div>
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<i><span lang="RU" style="color: #1a1a1a;">1 большое яйцо<o:p></o:p></span></i></div>
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<i><span lang="RU" style="color: #1a1a1a;">Крупная морская соль<o:p></o:p></span></i></div>
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<span lang="RU" style="color: #1a1a1a;">В большой чашке, смешайте 180 мл
теплой воды и мед. Посыпьте дрожжи сверху. Через 5 минут масса на поверхности
должна образоваться пенка, если этого не произошло значит дрожжи не актины и
продеться повторит этот шаг. <o:p></o:p></span></div>
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<span lang="RU" style="color: #1a1a1a;">После, добавить соль и муку. Смешайте
все вместе деревянной ложкой , пока тесто не начнет формироваться. Выложите
тесто на посыпанную мукой поверхность и месите в течение 5 до 10 минут, до того
как тесто не станет однородным и эластичным. <o:p></o:p></span></div>
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<span lang="RU" style="color: #1a1a1a;">Смажьте туже большую чашки оливковым
маслом, и поместите в нее тесто миску. Накройте чашки пищевой пленкой, и
оставить на 1 час, или до тех пор пока тесто не увеличится в два раза.<o:p></o:p></span></div>
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<span lang="RU" style="color: #1a1a1a;">Тем временем, сделайте начинку: В
небольшой кастрюле смешайте инжир, цедру, 1/2 стакана воды, сок, соль, и щепотку
черного перца. Доведите смесь до кипения на среднем огне и варите, помешивая,
пока инжир станет мягким, около 10 минут. Добавьте соль и перец по вкусу. Снимите
с огня и дайте остыть. Теплую начинку переложите в кухонный комбайн или
блендер. Смешивайте пока начинка на приобретет консистенцию густого варенья.<o:p></o:p></span></div>
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<span lang="RU" style="color: #1a1a1a;">После того как тесто поднимется,
выложите его на посыпанную мукой поверхность и разделите его пополам.
Раскатайте первую половину теста в широкий прямоугольник. Распределите половину
начинки равномерно на тесто, не доходя до краев. Начиная с самой дальней
стороны, закатайте тесто в тугую колбаску пряча начинку внутри. Затем аккуратно
растяните тесто раскатывая его двумя ладошками в длинную веревку около 1 метра.
Соберите тесто в кольцо и повторить с оставшимися тестом и начинкой.<o:p></o:p></span></div>
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<span lang="RU" style="color: #1a1a1a;">Для индивидуальных маленьких булочек
разделите каждый кусок теста на 4 части и завяжите каждый кусочек в узел. <o:p></o:p></span></div>
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<span lang="RU" style="color: #1a1a1a;">Для булочки в форме косы разделите
каждый кусок теста на две части и следуйте вот этим инструкциям:<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8nGyw0tQnJRhITSKy1I4bpRS5JzrRlJ7qRiUwP7tER8QLvy1FW4cj4HBJftflphlseAagTjp_6ZA8kSwP4EsqIkw6FpvyWdEy_e86B9-Ip4sn6Sl7Y8x3MgxO4e7WdTwXBJUtzflodTf/s1600/Challah4a_StrandBraid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8nGyw0tQnJRhITSKy1I4bpRS5JzrRlJ7qRiUwP7tER8QLvy1FW4cj4HBJftflphlseAagTjp_6ZA8kSwP4EsqIkw6FpvyWdEy_e86B9-Ip4sn6Sl7Y8x3MgxO4e7WdTwXBJUtzflodTf/s640/Challah4a_StrandBraid.jpg" width="640" /></a></div>
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<span lang="RU" style="color: #1a1a1a;">Перенесите хлеб на противень смазанной
маслом или покрытый пергаментной бумагой или силиконовый коврик для выпечки.
Взбейте яйцо с солью и нанесите помадку с помощью кулинарной кисточки. Дайте
хлебу подниматься еще 1 час. За 15 минут до готовности разогрейте духовку до
200 градусов.<o:p></o:p></span></div>
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<span lang="RU" style="color: #1a1a1a;">Еще раз смажьте хлеб помадкой и посыпать
морской солью. Выпекайте в центре духовки в течение 35</span><span style="color: #1a1a1a;">-</span><span lang="RU" style="color: #1a1a1a;">40 минут до образования бронзовой корочки. Если ваш хлеб корочка
начнет темнеть слишком быстро, накройте хлеб фольгой для оставшегося времени
выпечки . Самый лучший способ для проверки степени готовности это термометр –
центр буханки должен достичь 90 градусов.<o:p></o:p></span></div>
<!--EndFragment-->The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com1tag:blogger.com,1999:blog-5584700572273081729.post-54405974229347631922013-08-19T15:26:00.001-07:002013-08-19T15:26:21.456-07:00Gazpacho - Spanish answer to Russian Okroshka / Газпачо − испанский ответ окрошке.<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">Впервые я попробовала томатный суп в Турции, где многие
рестораны и близкие к сердцу выходцев из Советского Союза </span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">all inclusive </span><span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">отели предлагают немного острый и наваристый томатный суп−пюре. Традиционно
этот суп подается горячим с добавлением небольшого количества красной либо
оранжевой чечевицы что придает делает его особенно наваристым. Насколько бы я
не любила турецкий вариант томатного супа, сама идея горячего супа в июльскую
жару Вашингтона не привлекала. Но все мне хотелось холодного супа, который
не<span style="mso-spacerun: yes;"> </span>только охлаждает в летнее пекло, но и
имеет богатый вкус полон специями.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;"><o:p> </o:p></span></div>
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<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">Газпачо был идеальным решением проблемы. Особенно данный
рецепт более популярный в Испанской Андалузии использует такие же специи что и
его турецкого кузена. На фотографиях, этот суп подан <o:p></o:p></span></div>
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<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;"><o:p> </o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHq1NWYdeS33CPU3NA0TiivYihZkVXi_m8fkZFPvau-l_lcLEZJ9HCtIC1Dd3rPe5GiBllAdzTMkX9oQX0EDVn88tze2rHRWqUcxftXRVUg-FD9lNfLTvfVXjgREyTxzgenyrFpF290Sk/s1600/20110811-gaspacho-gazpacho-food-lab-primary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHq1NWYdeS33CPU3NA0TiivYihZkVXi_m8fkZFPvau-l_lcLEZJ9HCtIC1Dd3rPe5GiBllAdzTMkX9oQX0EDVn88tze2rHRWqUcxftXRVUg-FD9lNfLTvfVXjgREyTxzgenyrFpF290Sk/s640/20110811-gaspacho-gazpacho-food-lab-primary.jpg" width="640" /></a></div>
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;"></span><br />
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">Рецепт рассчитан на 4 человека.<o:p></o:p></span></div>
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<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;"><o:p> </o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;"><strong>Ингредиенты:<o:p></o:p></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">1.5 кг. спелых помидоров<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">1 небольшой огурец (около 250 гр. )<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">1 небольшой красный лук (около 200 гр.)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">1 небольшой красный болгарский перец (около 200 гр.)<o:p></o:p></span></div>
<div style="clear: both; margin: 0in 0in 0pt; text-align: left;">
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">2 головки чеснока <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">½ чайная ложка черного переца<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">1 ½ чайные ложки соли<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">2 кусочка белого (французского или итальянского,
например, багет или чабата) хлеба (около 60 гр.)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">1 стакан молодого оливкового масла (250 гр.)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">2 столовые ложки уксуса шерри <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">2 столовые ложки мелко нарезанного молодого зеленого лука
или зелени чеснока<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;"><o:p> </o:p></span></div>
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<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">В большой чашке перемешайте овощи порезанные на небольшие
кусочки около ½ сантиметра, мелко порубленный чеснок, соль, и перец. Позвольте
овощам отпустить сок в течение следующих 30 минут пока вы смотрите очередной
эпизод любимого шоу.<o:p></o:p></span></div>
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<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;"><o:p> </o:p></span></div>
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<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">30 минут спустя, переложите овощи на противень оставляя
как можно больше сока в чашке. Поставьте противень в морозильник на 30 минут и
положите кусочки хлеба с чашку с овощным соком.<o:p></o:p></span></div>
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<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;"><o:p> </o:p></span></div>
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<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;"><span style="mso-spacerun: yes;"> </span>Через пол часа,
переложите замороженные овощи в чашку, используя ручной блендер размельчите все
овощи постепенно добавляя масло и уксус. Процедите суп через сито используя
обратную сторону ложки для того что бы изъять наибольшее количество сока из овощей.
Добавьте соль и перец по−вкусу.<o:p></o:p></span></div>
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<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;"><o:p> </o:p></span></div>
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<span lang="RU" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: RU;">Подавайте к столу с мелко нарезанным зеленным луком и
оливковым маслом.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></b></div>
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</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Whether in
Kazakhstan or in DC, summers are quite brutal. When the temperature lingers in
the 90s all day and night, cold soups are fantastic meals. Back home, the only
cold soup I ate growing up was a kefir or yogurt based soup mixes with seasonal
vegetables such as cucumbers, green onions, and bell peppers. In contract to
the creamy <i style="mso-bidi-font-style: normal;">okroshka</i>, I find gazpacho
more refreshing and flavorful. There are tons of different variations for this
Spanish soup, but this Andalusian version is so far my favorite.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p>Recipe for 4 main courses</o:p></span><br />
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div>
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</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">3 pounds (about
4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks<o:p></o:p></span></div>
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</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/2 pound
(about 1 small) cucumber, peeled, seeded, and cut into rough 1-inch chunks<o:p></o:p></span></div>
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</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/3 pound
(about 1 small) small red onion, peeled and cut into rough 1-inch chunks<o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/3 pound
(about 1 medium) green or red bell pepper, cored, seeded, and cut into rough
1-inch chunks<o:p></o:p></span></div>
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</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 cloves
garlic, peeled and smashed<o:p></o:p></span></div>
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</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 1/2 teaspoons
kosher salt, plus more to taste<o:p></o:p></span></div>
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</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">4 ounces (about
2 slices) white sandwich, French, or Italian bread, crusts removed, torn into
rough 1-inch pieces (see note)<o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 cup
extra-virgin olive oil, plus more for serving<o:p></o:p></span></div>
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</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 tablespoons
sherry vinegar, plus more for serving<o:p></o:p></span></div>
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</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 tablespoons
finely minced chives<o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Freshly ground
black pepper<o:p></o:p></span></div>
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</span></div>
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<b><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Procedures<o:p></o:p></span></b></div>
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</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Combine tomatoes, cucumber, onion,
pepper, garlic, and salt in a large bowl and toss to coat thoroughly. Let vegetables
sit at room temperature for 30 minutes. Drain juices into a large bowl and add
the bread. Transfer the drained vegetables to a baking sheet and place in
freezer until vegetables are frozen, about 30 minute.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Remove vegetables from freezer until
mostly thawed, about 30 minutes. Transfer vegetables and all their juices from
the pan to bowl with soaked bread.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Using a hand blender, puree vegetables
drizzling olive oil and sherry vinegar. Strain soup through a fine mesh
strainer into a large bowl pressing all of the juices out. Season to taste with
salt and black pepper. Serve, drizzling each bowl with olive oil and chives. <o:p></o:p></span></div>
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<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">This can be serves with pan seared
scallops as shown in the picture for a nice temperature and flavor contrast.<o:p></o:p></span></div>
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The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-16822844112767368672013-08-03T14:09:00.002-07:002013-08-03T14:09:29.361-07:00Summer lunch - my version of ratatouilleIn New York we are quickly approaching that glorious part of summer when everything is local and everything is wonderful! Farmers' market stands are filling up with field tomatoes, and let's admit it, they just taste so much better than their hot-house cousins. There are now all manner of summer squash, all kinds of eggplant, peppers of all sizes and ranges from green to red, and incredibly fragrant basil. I stopped by the market on a recent rainy Thursday morning and came home laden with goodies. When Michael ask how I thought we'd possible eat all of this food, I had just one answer - ratatouille!<br />
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<br /></div>
<div>
Ratatouille is one of my favorite foods and it is a delicious way to showcase all that summer produce. I don't like frying the vegetables or fussing around with complicated layering, but still crave that deep integrated flavor of vegetables that have been cooking together for a while. In this version that is my favorite so far I combined roasting the vegetables with cooking them in a sauce in the stovetop, making this relatively quick and not messy. I also added a generous drizzle of balsamic vinegar at the end, which is not traditional but really helps the dish shine. I find ratatouille tastes best at room temperature and keep well for a few days worth of lunch. Today I ate it with good local mozzarella and a whole-wheat focaccia the recipe for which I'll post in a few days.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEtp6l4vAo-p4Oig_D5IVJMs580J2kZKhyurew2GlTKul2dWLeDe2niGqE3nVrIClqyq7TOibwT_qgpTJZehTI5w395WcOZgN1F-q1V-RchhJipdD30T8f6UzwojI0OR_pMQ2RXgFJoVu/s1600/summer+lunch+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEtp6l4vAo-p4Oig_D5IVJMs580J2kZKhyurew2GlTKul2dWLeDe2niGqE3nVrIClqyq7TOibwT_qgpTJZehTI5w395WcOZgN1F-q1V-RchhJipdD30T8f6UzwojI0OR_pMQ2RXgFJoVu/s400/summer+lunch+2.jpg" width="300" /></a></div>
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<div>
<u>Ratatouille</u></div>
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<u><br /></u></div>
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<i>1 lb eggplant, halved and cut across into 1/2 inch wide pieces - I like to use smaller varieties or baby eggplants that are not bitter</i></div>
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<i>1 lb zucchini, halved and cut across into 1/2 inch wide pieces</i></div>
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<i>1/2 lb sweet peppers, halved, seeds removed and sliced across into 1/4 inch wide pieces</i></div>
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<i>1/2 fennel bulb, sliced thinly across</i></div>
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<i>1/2 lb tomatoes, such as Roma, cored and chopped</i></div>
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<i>1 large onion, halved and sliced thinly across</i></div>
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<i>3 large garlic cloves, peeled and thinly sliced</i></div>
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<i>Herbs - 4 thyme sprigs, 2 oregano sprigs, a bit of rosemary, leaves taken off stems and chopped - feel free to pick and choose here</i></div>
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<i>1 cup basil sliced thinly</i></div>
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<i>1/2 olive oil, divided</i></div>
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<i>1/4 cup balsamic vinegar or to taste</i></div>
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<i>Salt and pepper to taste</i></div>
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<i><br /></i></div>
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Pre-heat the oven to 450F, arrange racks in the top and lower thirds of the oven, and have two larger rimmed baking sheets ready and oil lightly. Put eggplant in 1 layer on 1 half of the first sheet and the peppers on the other half, toss vegetables with a bit more oil and sprinkle with salt. Slide the sheet into the oven and let it get a head start on the other vegetables. Meanwhile, arrange the zucchini and fennel on the other sheet, oil a bit more and sprinkle with salt. Roast the vegetables until they start to brown but are not too soft. You will continue cooking them together on the stove top.</div>
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While the vegetables are roasting, get out a large deep pan and warm a couple of tablespoons of olive oil in it. Cook the onion over medium heat until it starts to brown, add garlic and the herbs except for basil and let cook for a couple more minutes. Add the tomatoes and some salt, stir, and let cook over low-medium heat uncovered until tomatoes start break down.</div>
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<div>
By now, the vegetables should be nearly done. Take out the eggplant and pepper tray and scrape the vegetables into the pan with tomato/onion mixture. Cover and let cook for 5 minutes over low heat. Take out the second tray and scrape zucchini and fennel into the pot. Cover and let cook for another 5 minutes. Over medium heat, add more salt if needed and up to 1/4 cup of balsamic vinegar. Stir a couple of times and let cook for a few minutes longer until the juices with vinegar thicken. Turn off the heat, stir in sliced basil and let cool for a bit until ready to serve. This can serve up to 6 people as a side dish or 1 me for a couple of days.</div>
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The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-34236320871839844162013-07-15T22:16:00.001-07:002013-07-15T22:24:45.654-07:00Vegan (!!!) mushroom mini quicheDear friends!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLBWUQ0TWvuzfedUVAP9ggdjs4gORE4NDhFtPNXUgc7EtxIViBponwIL9pKG8vv37pywojeuoLzZSywlyRXtqDvGnYAoGj20EIqmw0Y0zPg388SLlArX5l_X2QkWg_8073bNJ5KUelejd2/s1600/photo+(3).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLBWUQ0TWvuzfedUVAP9ggdjs4gORE4NDhFtPNXUgc7EtxIViBponwIL9pKG8vv37pywojeuoLzZSywlyRXtqDvGnYAoGj20EIqmw0Y0zPg388SLlArX5l_X2QkWg_8073bNJ5KUelejd2/s320/photo+(3).JPG" width="320" /></a>I have missed you. I didn't realize that some of you actually read the blog and actually noticed that it hasn't been updated in nearly a year. I have missed thinking about food that would be fun to share, writing new ideas for you and for myself, and just the joy of sharing food far beyond the dinner table.<br />
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I had some lovely friends over for brunch on Sunday and one of the dishes everyone loves are these crustless mini quiche. They are loaded with sweet caramelized onions, rich mushrooms, herbs and spices and are absolutely delicious. The surprise is that they contain no eggs and no dairy and instead rely on silken tofu. I adapted multiple recipes and it is certainly open to more interpretations, like adding different spices, sauteed spinach (squeezed of excess liquid) or zucchini, pieces of steamed asparagus would all be welcome.<br />
<br />
<u>Tofu mushroom mini quiche</u><br />
1 large yellow onion, peeled, halved and thinly sliced across<br />
2 garlic cloves, minced<br />
1/2 pound of crimini mushrooms, cleaned, stems removed, and caps sliced<br />
1/2 pound of shiitake mushrooms, cleaned, stems removed, and caps sliced<br />
1 teaspoon paprika<br />
1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper<br />
2 sprigs of thyme and 1 sprig of rosemary, finely minced<br />
1 package (12.3oz) of extra-firm silken tofu (I used Morinaga brand)<br />
1/4 cup unsweetened soy milk<br />
1 teaspoon corn starch or potato starch<br />
Salt and pepper to taste, but do season generously<br />
Chopped parsley and/or thinly sliced scallions optional<br />
<br />
Heat 2 tablespoon of olive oil in a medium skillet (do not use non-stick) over medium-high heat and add the onions. Stir occasionally until onions start to brown. Turn the heat to medium-low and continue to cook, stirring more frequently to prevent burning until onions are copper brown and their smells becomes sweet. Add 1/2 teaspoon paprika and Aleppo pepper and cook for another minute. If the onions are burning, turn down the heat and add another splash of olive oil. Once onions are caramelized, season them with a bit of salt and pepper and remove from the skillet.<br />
<br />
Rinse and dry the skillet and heat another tablespoon of olive oil over high heat. Add mushrooms in one layer and do not overcrowd them. Saute mushrooms, turning occasionally, until nicely brown. Add thyme and rosemary while cooking mushrooms. You may need to do this in batches, because cooking too many mushrooms at the same time can make them steam instead of sear. Season cooked mushrooms with a bit of salt and pepper. Combine mushrooms with onions in a medium bowl. This step can be done up to 2 days in advance and the mixture should be refrigerated.<br />
<br />
Preheat the oven to 350 degrees and spray a 12-cup muffin tin with cooking spray. I like Trader Joe's olive oil spray, but you can also brush the cups lightly with olive oil.<br />
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In a blender or a food processor combine tofu, soy milk, remaining 1/2 teaspoon paprika, 1/4 teaspoon salt, pepper, and corn starch. Blend on high for 2-3 minutes until well mixed. Add to mushroom-onion mixture, add parsley and scallions if desired, and thoroughly combine. Spoon heaping tablespoons of quiche mixture into muffin cups. You'll have 10 - 12 quiche. Bake for 20 - 25 minutes until set and light brown, then cool for 10-15 minutes. Gently ease the quiche out of the muffin tin using a thin knife or spatula (they are a little delicate) and serve warm.<br />
<br />The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-76531296182701308712012-05-20T17:07:00.000-07:002012-05-20T17:23:52.775-07:00Borsh la Kazakha<div class="separator" style="clear: both; text-align: center;">
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Borsh is one of the few dishes I crave, especially on a cold
winter day nothing can replace the meatiness, richness, and comfort of this
soup. While most people think borsh is a Russian dish, the origins of this soup
come from Ukraine. There are endless variation of borsh: beef, pork,
vegetarian, “green”, etc. This might not be the classical recipe, but this is a
recipe I grew up with.</div>
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Ingredients:</div>
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<b>Stock:</b></div>
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.5 pound of beef stew bones</div>
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1 large carrot cut in a half</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lNzf6MBx9AmNBM8kIz2bEdW1iW9CGJES5nfr20ZzBGtVplUo_fERGhkkykiNLA_4sk_v_jGEcW59G5CNOhUZclrt1LFvUtyQ3oW8RB2MJ6nJiRJ6A9QYn_aBPa6IhdwFL-0ukogFrHQu/s1600/IMG_3480.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lNzf6MBx9AmNBM8kIz2bEdW1iW9CGJES5nfr20ZzBGtVplUo_fERGhkkykiNLA_4sk_v_jGEcW59G5CNOhUZclrt1LFvUtyQ3oW8RB2MJ6nJiRJ6A9QYn_aBPa6IhdwFL-0ukogFrHQu/s400/IMG_3480.jpg" width="400" /></a></div>
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1 large onion cut in a half</div>
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Olive oil</div>
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2 bay leaves</div>
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1 pound of fatty large cuts of beef</div>
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1 tsp whole peppercorns </div>
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<br /></div>
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<b>Soup:</b></div>
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2 cups of shredded cabbage</div>
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¾ cup shredded red beet</div>
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1 bay leaf</div>
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1 Tbsp vegetable oil</div>
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½ cup shredded carrots</div>
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1 large red tomato chopped</div>
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3 cloves of garlic chopped</div>
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1 Tbsp tomato paste</div>
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1 tsp white wine vinegar</div>
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3 medium Yukon Gold potatoes cubed</div>
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Salt <br />
Black pepper</div>
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<br /></div>
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1.<span style="font: 7pt "Times New Roman";"> </span>To
make a stock, preheat the oven to 400F. Place bones, carrots, and onions in a
large roasting pan. Pour over olive oil
so all ingredients are evenly covered with a thin layer of oil. Roast
for 30 minutes turning the bones half way. The bones should be caramelized, but
not fully charred. </div>
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2.<span style="font: 7pt "Times New Roman";"> </span>Remove
the pot from the oven and pour 1 cup of water in the pan scraping the bottom to
remove all of the brown pieces. Strain the mixture into a large stock pot
reserving bones and vegetables. Place bones, carrot, onion, meat, peppercorns,
and bay leave in the stock pot. Fill the pot with 8 cups of cold water, cover
and simmer skimming off excess fat for at least 1 hour.</div>
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3.<span style="font: 7pt "Times New Roman";"> </span>Strain
the broth discarding bones and reserving the meat. Cut the meat into smaller
pieces about 1 inch each; set the meat aside. </div>
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4.<span style="font: 7pt "Times New Roman";"> </span>Return
the broth into the pot adding cabbage, bay leaf, and 2 tsp of salt. Cover and
bring to simmer. Cook for 5-7 minutes and add potatoes cubes.</div>
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5.<span style="font: 7pt "Times New Roman";"> </span>Preheat
oil on a large skillet over medium heat. Add beets and carrots cooking the
vegetables until they soften. Add garlic and cook for another minute before
tossing in tomato, tomato paste, and 1 tsp of salt. Cook the mixture for 3-5
minutes until tomato juice evaporates. Add vinegar and let it evaporate. Turn
the heat off.</div>
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6.<span style="font: 7pt "Times New Roman";"> </span>At
this point potatoes should be already cooked. Turn the heat off, add vegetables
from the skillet and meat. Let borsh cool a bit, then add salt and pepper to
taste.</div>
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7.<span style="font: 7pt "Times New Roman";"> </span>Traditionally,
borsh is topped with chopped dill and a heaping teaspoon of sour cream. Serve
it with potato pirozhki (Russian empanadas pictured below) or good Russian rye.
<a href="http://www.blogger.com/blogger.g?blogID=5584700572273081729" name="_GoBack"></a>Borsh will taste even better the next day. Priyatnogo
appetita<span style="font-family: Wingdings;">J</span></div>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com1tag:blogger.com,1999:blog-5584700572273081729.post-1102502287789079852012-05-15T21:41:00.000-07:002012-05-15T21:42:52.819-07:00Spaghetti AmatricianaSome of you may know that magic happens when tomatoes are left to simmer with some good fat. It also seems clear that Italians really figured out this magic. This is evidenced by the <a href="https://www.google.com/search?sourceid=chrome&ie=UTF-8&q=tomato+butter+sauce">Marcella Hazan's brilliant tomato-butter sauce</a> and, as we discovered last weekend, by Amatriciana. Amatriciana uses the simplest of ingredients - pork fat from guanciale, good tomatoes, a slip of onion, maybe a bit of grated hard cheese, and transforms them into a rich, deeply satisfying, and savory sauce that we could not stop eating.<br />
This version is adapted from the <a href="http://www.amazon.com/The-Silver-Spoon-Phaidon-Press/dp/0714845310">Silver Spoon cookbook</a>, known as the Bible of Italian cooking. I know I am probably committing some sort of grave food sin by "adapting" the book's recipe, but we loved our version. Instead of guanciale, we used local jowl bacon, which gave our all'Amatriciana a touch of smokiness. I didn't have a fresh Fresno chile or red chile flakes, so we tossed in some Aleppo pepper. We added a single minced garlic clove. We used good canned tomatoes instead of fresh. Then we let is all simmer, while we enjoyed each other's company, snacked on salty cheese and honey (tip: Manchego + honey + bubbly = brilliant snack!), and had our patience abundantly rewarded. So go, make it next time you have an hour to kick around the house. I know that from here on I will be sure to keep jowl bacon in the freezer and canned tomatoes in the pantry, to make sure we have have Amatriciana any time we want.<br />
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<br />
<i><u>Spaghetti Amatriciana</u></i><br />
<a href="http://www.amazon.com/The-Silver-Spoon-Phaidon-Press/dp/0714845310">Adapted from the Silver Spoon cookbook</a><br />
Recipe says it serves 4, but the two of us finished it, although we were very hungry<br />
<br />
Generous 1/2 cup jowl bacon, guanciale, or pancetta, finely diced. This is easier if the meat is slightly frozen<br />
1 medium onion, thinly sliced<br />
1 garlic clove, peeled and minced<br />
28-oz can of whole peeled tomatoes, torn into small pieces or ground peeled tomatoes (good brand is recommended; we used Muir Glen)<br />
1/2 teaspoon Aleppo pepper or red chile flakes<br />
3/4-pound spaghetti<br />
Salt and pepper to taste<br />
<br />
In a large deep frying pan gently cook the bacon over low heat to render out the fat and crisp the bacon, which should take about 10 minutes. I like to start with a cold pan. This takes longer, but more of the fat runs out. You can also cover the pan with the lid to prevent the bacon pieces from burning. Add the onion and garlic, increase the heat to medium-low and cook, stirring occasionally for another 10 - 15 minutes until the onions are soft and lightly browned. Stir in tomatoes and Aleppo pepper, reduce the heat to low, cover and cook for at least 40 minutes. Add a splash of water if the sauce starts to thicken too much or crack the lid open if it is too watery. We like a slightly thicker sauce, which will get diluted a bit with the water clinging to the cooked spaghetti. Taste the finished sauce for salt and add a bit of salt and pepper, if needed. About 30 minutes before dinner, boil a large pot of water. Salt the boiling water well and cook the spaghetti until al dente. Transfer the spaghetti to the pan with the sauce and toss over medium heat for 2 - 3 minutes so that the pasta can absorb some of the sauce. I find the step really important in this dish. Serve with a bit of grated Parmesan, if desired.<br />
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<br />The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-35938593556883337762012-05-02T22:48:00.001-07:002012-05-02T22:49:51.841-07:00Pear galette with pear-caramel ice cream<br />
Hello! Well, it has certainly been a while, hasn't it. Honestly, we have no exciting excuses for absence. Its not that we've been jetting off to exotic locales, although there was an afternoon in Istanbul and a quick stop by Bishkek between the two of us. We've been busy. While that does not mean we eat badly, it does mean that we eat late, which makes for terrible, terrible pictures. Personally, I (Madina), also get very cranky when hungry, so the last thing I want to do is to have to take a picture to share. But this ends now. I am resolved to not let hungry impatience get the best of me and to do a much better job with actually sharing our cooking efforts.<br />
<br />
Ok, now that the apology is out of the way, let's get to the real reason we are all here - the eats. I was craving caramel ice cream last week, which led me to finding the perfect recipe in <a href="http://www.amazon.com/The-Perfect-Scoop-Granitas-Accompaniments/dp/158008219X/ref=sr_1_1?ie=UTF8&qid=1336021677&sr=8-1">David Lebovitz's delightful book </a>. It combines pears and caramel, delivering a bit of bitterness and a tiny bit of pear texture, which I happen to love. It was delicious, but not pear-y enough for me.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVolpyOXczL4pWnkxDAcbyqYLAObJr4WWhDe8HxR2sxC_SKq0PGfPthpYnbPgEsmPtekC2YmRJ5HXBdM0ve24NNd_XCHcXkZ7JpxIJuMSVUIbO84ohXlPzU7GKgCFLwf5fYf_cEPIGbex/s1600/Pear+Galette+and+pear-caramel+ice+cream.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVolpyOXczL4pWnkxDAcbyqYLAObJr4WWhDe8HxR2sxC_SKq0PGfPthpYnbPgEsmPtekC2YmRJ5HXBdM0ve24NNd_XCHcXkZ7JpxIJuMSVUIbO84ohXlPzU7GKgCFLwf5fYf_cEPIGbex/s400/Pear+Galette+and+pear-caramel+ice+cream.JPG" width="400" /></a>The search for a more pronounced pear flavor had me explore poached pears, but instead I decided to bake a galette. Simple, rich, and flaky dough borrowed from <a href="http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/">Smitten Kitchen</a> surrounded the pears, which tasted like better version of themselves, cooked in rich juices and enhanced with cinnamon and lemon. The galette delivered the pear punch I wanted and was perfect with the caramel ice cream. Bonus tip - a bit of Cognac is really excellent with this desert. I wonder if this combination makes me sound like a Victorian maid? Maybe the Forsyte Saga is having its influence.<br />
<br />
<i><u>Pear-Caramel Ice Cream</u></i><br />
Barely adapted from <a href="http://www.amazon.com/The-Perfect-Scoop-Granitas-Accompaniments/dp/158008219X/ref=sr_1_1?ie=UTF8&qid=1336021677&sr=8-1">David Lebovitz</a>. His recipe is perfect; I just added a bit more salt.<br />
<br />
3 medium ripe pears, peeled and cored. I used Bartlett<br />
3/4 cup plus 2 tablespoons of sugar<br />
2 cups heavy cream<br />
1/8 - 1/4 teaspoon coarse salt. Add 1/4 teaspoon if you want the salty caramel flavor<br />
A few drops freshly squeezed lemon juice<br />
<br />
Dice the pears into small, even pieces.<br />
Spread the sugar in a large, nonreactive saucepan and cook over medium heat, keeping a close eye on it. When the sugar begins to liquify and darken around the edges, gently stir it with a spatula towards the center. You will find that the edges will caramelize quicker than the center, so stirring helps keep the process even.<br />
Once the sugar is deep amber, add in the pear pieces. Give the whole thing a stir. Do not worry if some of the caramel seizes and hardens; it will melt again soon enough. Cook over medium heat for 10 - 15 minutes until the pears are very soft and can be mashed with the back of a spoon.<br />
Remove the pot from heat and stir in 1/2 cup of heavy cream, then add the rest of the cream, the salt, and the lemon juice. Stir well.<br />
Let cook to room temperature. Transfer the mixture to a blender or a food processor and puree until smooth. I found that the mixture is too liquid for an immersion blender and makes a bit of a mess of one's stovetop. The original recipe calls for straining the pureed mixture, but I did not bother. I like the texture from the tiny bits of pear still floating around.<br />
Chill the mixture thoroughly in the refrigerator, then churn per your ice cream maker instructions. Serve in generous scoops over warm pear galette or on its own.<br />
<br />
<i><u>Pear Galette</u></i><br />
Dough adapted from <a href="http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/">Smitten Kitchen</a><br />
<br />
For the dough:<br />
1 stick unsalted butter, chilled and cut into small pieces about 1/4 inch each<br />
1 1/4 cup All-purpose flour<br />
2 tablespoons sugar<br />
1/4 cup sour cream, yogurt, or creme fraiche<br />
2 teaspoons lemon juice, from about 1/4 lemon<br />
1/4 - 1/3 cup ice water<br />
<br />
In a medium bowl, cut the butter, sugar, and flour together with a pastry cutter, 2 table knives, or your fingers until butter is coated with flour and is in bits the size of peas. Mix the sour cream, lemon juice, and 1/4 cup ice water and drizzle the mixture onto the flour, all the while mixing with a fork. Remove large clumps of dough onto a lightly floured table surface. Add ice water, a teaspoon at a time to the remaining flour in the bowl until it holds together when squeezed in your hand. The dough should be more dry than wet. Dump the bowl content onto the table and knead it all together, until it comes into a somewhat cohesive ball. Flatten with the palm of your hand (this will make rolling easier later), wrap in plastic and chill in the refrigerator for at least 1 hour, but ideally overnight. You can also double this recipe, using 1 half for the pear galette and freezing the other for another day you crave flaky richness.<br />
<br />
For the filling:<br />
4 medium-large Bosc pears, peeled and cored. I find that Bosc pears keep their shape well during baking<br />
1 tablespoon lemon juice, from about 1/3 lemon<br />
Zest of 1/2 lemon<br />
2 - 3 tablespoons sugar, depending on the sweetness of your pears<br />
1 teaspoon ground cinnamon<br />
2 tablespoons turbinado sugar for sprinkling, optional but really nice<br />
<br />
Preheat the oven to 375 degrees, set the rack in the middle, line a baking sheet with parchment paper or a silicon pad.<br />
Cut the pears in half and the slice each half, lengthwise into 8 - 10 slices. Mix the remaining ingredients in a medium bowl. Gently toss the slices pears with the lemon/sugar/cinnamon mixture and let stand while you roll out the dough.<br />
Take the dough out of the refrigerator and roll out, on a well-floured surface until about 12 inches in diameter. Put the dough in the middle of the baking sheet. Mound the filling in the middle of the dough, leaving about a 2-inch border. Fold the border over the filling decoratively, if you would like and sprinkle the border with turbinado sugar. Slide the baking sheet into the hot oven and bake 35 - 45 minutes, until the juices are bubbling and the galette is nicely browned. Let cool to room temperature before serving.The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com2tag:blogger.com,1999:blog-5584700572273081729.post-79119666742494577812011-12-25T21:29:00.000-08:002011-12-25T21:29:18.156-08:00Spaghetti and meatballsAs temperatures drop and sun begins to set earlier, I start craving more time at home. Rather than going out into the cold, the perfect Saturday afternoon is spent reading, maybe sipping a cup of tea or a glass of wine, and then slowly making our way to the kitchen to prepare dinner. During the week, dinners have to be quick and simple, suitable to be consumed between 9pm when I typically get home and 1am when I'm falling asleep. On Saturdays, however, we have the luxury of time to prepare a meal that requires more than two steps, to let sauces simmer, to set a proper table and enjoy the process of cooking.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQTLcTwTcwNuc1KMeK_Lhg_y_k61bIHXSYP6ZAC45pSAJBfRCCnvbC_soATf2Tmxoho1jQQ641HrNthoJetuUvqiF4nTEekOpbeY2DQGXUlz7qykP3c_KEiiaOx3G9VcZU4Oltp7VvyQB/s1600/Spaghetti+and+meatballs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQTLcTwTcwNuc1KMeK_Lhg_y_k61bIHXSYP6ZAC45pSAJBfRCCnvbC_soATf2Tmxoho1jQQ641HrNthoJetuUvqiF4nTEekOpbeY2DQGXUlz7qykP3c_KEiiaOx3G9VcZU4Oltp7VvyQB/s400/Spaghetti+and+meatballs.JPG" width="300" /></a></div><br />
Spaghetti and meatballs make the perfect meal for a chilly Saturday. It is comforting, involved enough to require a couple of hours, but not too complicated, and makes plenty of leftovers for the week. I've tried many versions of meatballs and a recent favorite is adapted from Williams-Sonoma. These meatballs are savory with prosciutto and Parmesan, yet still feel light. It is important to work the meat gently, flipping it with the whole hand as you mix just until combined rather than mashing it with the fingers to achieve the perfectly uniform mix that would result in tough meatballs. As a side we has sauteed escarole, but broccoli rabe, kale, or even a green salad would all work.<br />
<br />
<u><i>Roman-style meatballs</i></u><br />
Adapted from <a href="http://www.williams-sonoma.com/recipe/roman-style-meatballs.html?cm_src=RECIPESEARCH">Williams-Sonoma</a><br />
<br />
<br />
<h2 style="background-color: white; border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, Verdana, Geneva, sans-serif; font-size: 1.2em; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; text-align: left; vertical-align: baseline;"><b>Ingredients:</b></h2><ul style="background-color: white; border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, Verdana, Geneva, sans-serif; font-size: 10px; font: inherit; line-height: 10px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 1em; padding-left: 0px; padding-right: 0px; padding-top: 0.5em; text-align: left; vertical-align: baseline;"><li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">1 1/2 cups fresh bread crumbs or fresh bread torn into small bits, crusts removed</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">1/2 cup milk, any fat content will do</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">4 oz. finely chopped prosciutto </li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">1 lb. ground beef </li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">1 lb. ground pork </li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">2 eggs, lightly beaten </li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">1/2 cup grated Parmigiano-Reggiano cheese </li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">2 Tbs. finely chopped fresh flat-leaf parsley </li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">2 tsp. finely chopped fresh oregano </li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">6 Tbs. finely chopped fresh basil, plus a bit more torn basil for serving </li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">5 garlic cloves, minced finely</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">1 tsp. kosher salt, plus more, to taste </li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">1/2 tsp. freshly ground pepper, plus more, to taste </li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">5 Tbs. olive oil </li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">1 medium yellow onion, diced</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">2 can (28 oz.) whole peeled tomatoes with juices, crushed with your hands </li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;">1 lb dried spaghetti for serving</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1.2em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0.3em; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;"><h2 style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-size: 1.2em; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0.3em; vertical-align: baseline;"><b>Directions:</b></h2><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-size: 1.2em; font: inherit; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0.5em; vertical-align: baseline;"><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 1em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">In a small bowl, combine the bread crumbs and milk and let stand for 10 minutes. </div><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 1em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">In a saucepan large enough to hold the 56 ounces of tomatoes and all the meatballs, over medium heat warm 3 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add 2 minced garlic cloves and cook for 1 minute. Add the tomatoes and their juices, and season with salt and pepper. Bring to a simmer and cook, uncovered, until the sauce thickens, about 20 minutes. Stir in 3 Tbs. basil.<br />
<br />
In a large bowl, combine the prosciutto, ground beef, pork, eggs, cheese, parsley, oregano, the remaining 3 Tbs. of the basil, the remaining 3 of the minced garlic cloves, the 1 tsp. salt and the 1/2 tsp. pepper. Add the soaked bread crumbs and mix gently until combined. Divide the meat mixture into 1/4-cup portions and roll into balls slightly larger than golf-size. Place on a parchment-lined baking sheet.<br />
<br />
In a large skillet over medium-high heat, warm the remaining 2 Tbs. of the olive oil. Working in 2 batches, brown the meatballs on all sides, about 10 minutes per batch. I move the browned meatballs directly into the pan with the tomato sauce, but you can also hold on a plate until all meatballs are browned and then all them all together to the sauce.<br />
<br />
Simmer the meatballs in the sauce, turning occasionally and basting with the sauce, until cooked through, about 30 minutes. I tend to keep the sauce pan covered at this point. If the sauce is too watery as the meatballs finish cooking, then open the lid and simmer for another 10 minutes. </div><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 1em; font-style: inherit; font: inherit; line-height: 1.4em; margin-bottom: 1em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">While the meatballs are cooking, bring a large pot of water to a boil. Add plenty of salt and cook the spaghetti a minute shy of the al dente time recommended on the package. Drain the spaghetti and return to the pot. Remove the cooked meatballs to a plate and keep warm on the back of the stove. Add the desired amount of sauce to the spaghetti and toss, over medium-low heat for a couple of minutes to allow some of the sauce to get absorbed into the noodles. Twist the spaghetti into warm bowls, top with meatballs, torn fresh basil, and freshly grated Parmesan cheese and serve immediately. Serves 4 - 6, with some meatballs left over.</div></div></li>
</ul>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-83250629128366976412011-12-20T12:11:00.000-08:002011-12-20T12:13:02.957-08:00Aromatherapy: Lavender cookies<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit;">One of my boyfriend’s complaints is that all of the lotions in the house have a lavender scent. Meanwhile, I envy that Madina discovered L’occitane lavender perfume before me. In short, if I could I would make everything smell like lavender.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwp4W1cVyJnSVcVTG7p8kxve3MvfzrSvdqLOdVH14xtk9m9b9m86mOGw_0D6sISzstPMeOK65n-xNpV78xUANIMY5_fkKdaV4nQVQ1yW7vQR-MxIaDe9ZGVO3nGORSVu-wiTZt6gH-9RmZ/s1600/IMG_3383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwp4W1cVyJnSVcVTG7p8kxve3MvfzrSvdqLOdVH14xtk9m9b9m86mOGw_0D6sISzstPMeOK65n-xNpV78xUANIMY5_fkKdaV4nQVQ1yW7vQR-MxIaDe9ZGVO3nGORSVu-wiTZt6gH-9RmZ/s320/IMG_3383.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
<span style="font-family: inherit;">There is no better time to enjoy the soothing scent of this humble looking plant than a holiday season. This recipe is an aromatherapy for all the cooks busy baking holiday treats. While many people have been praising lavender ice cream after the release of <i style="mso-bidi-font-style: normal;">It’s Complicated</i>, I find that application of butter to lavender (no, no other way around), gives this flower a second chance to blossom.</span></div><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGRh_IbXlH9O2Vgl-RUUin8lkQCiUJuGh_C-mXOYVQcraj9yguHwgNTcI3cksNTzcpBzh22DUuE1uU4JRKVDsaxhOxlTvo0yxD2aB5D9AWeM9p9LTl6itfb0G2nn43u6iUB5AcDvfGYAc/s1600/IMG_3386.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGRh_IbXlH9O2Vgl-RUUin8lkQCiUJuGh_C-mXOYVQcraj9yguHwgNTcI3cksNTzcpBzh22DUuE1uU4JRKVDsaxhOxlTvo0yxD2aB5D9AWeM9p9LTl6itfb0G2nn43u6iUB5AcDvfGYAc/s200/IMG_3386.JPG" width="200" /></a><span style="font-family: inherit;"><em>Ingredients:</em></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">1/3 cup sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">1.5 teaspoon dried lavender blossoms, crushed</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">2 ounces unsalted butter, softened at the room temperature</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">2 ounces plain cream cheese</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">1 cup all-purpose white flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">½ fleur de sel<o:p></o:p></span></div><o:p></o:p></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: inherit;">Mix sugar, 1 tsp of lavender, and lemon zest. Beat butter and cream cheese at a low speed for 1 minute. Add sugar mix to the butter mix beating for another minute or so until pale and fluffy. At a low speed, add flour and mix until the dough comes together. You might need to switch to a spatula and mix it by hand.<o:p></o:p></span><br />
<span style="font-family: inherit;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">Gather the dough into a ball and freeze for 15 minutes. <o:p></o:p></span></div><span style="font-family: inherit;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQEAGjXVauI0n4lhNGwTJfLuIz5U8I7cHPnqPpNQsxbmhk89F4244TzvN3SnawOiMT_lkHHL892_S4EZepl9sITyUpnxdAx8g74thLuwVvZIaLfiSmy9Ad8PIhgRXFP23QsDENJpl7EAc/s1600/IMG_3396.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQEAGjXVauI0n4lhNGwTJfLuIz5U8I7cHPnqPpNQsxbmhk89F4244TzvN3SnawOiMT_lkHHL892_S4EZepl9sITyUpnxdAx8g74thLuwVvZIaLfiSmy9Ad8PIhgRXFP23QsDENJpl7EAc/s400/IMG_3396.JPG" width="400" /></a><span style="font-family: inherit;">Shape chilled, firm dough into a 4” log. Cover the log in a plastic wrap and freeze for 5 more minutes. While the dough is chilling, line a baking sheet with a parchment paper or a silpat. Pre-heat the oven to 350F.<o:p></o:p></span></div><span style="font-family: inherit;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">Unwrap the dough and cut it into ¼ inch thick cookies arranging them on a baking sheet at least ½ inch apart. Sprinkle the cookies with fleur de sel and remaining .5 tsp of lavender.<o:p></o:p></span></div><span style="font-family: inherit;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">Bake the cookies for 20 minutes or until the edges are golden. Cool completely on a wire rack. Enjoy with a glass of milk or champaign.<o:p></o:p></span></div>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com2tag:blogger.com,1999:blog-5584700572273081729.post-23623321830887248502011-11-03T13:47:00.000-07:002011-11-03T13:47:57.982-07:00Summer jewels - tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QvTOipmlYtvHj49ZWczG2c6QoulTfoQbKNhR996wCjOj6opSztHy0CGuHhPwMsrS3Szu1fQWbmvyg8u3FNoMM0u0LJg0mKKKu1g0BBGWtiVZjK6GxmH85uwXWCNpUv9ze93MIYfPozX8/s1600/IMG_3215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QvTOipmlYtvHj49ZWczG2c6QoulTfoQbKNhR996wCjOj6opSztHy0CGuHhPwMsrS3Szu1fQWbmvyg8u3FNoMM0u0LJg0mKKKu1g0BBGWtiVZjK6GxmH85uwXWCNpUv9ze93MIYfPozX8/s640/IMG_3215.jpg" width="640" /></a></div>I know it has been forever… it is not that I stopped cooking, quite the opposite, I have been cooking non-stop from August until last week, because the markets were flourishing with produce. Without a doubt, however, tomato is the jewel of August harvest (perhaps a ruby:))<br />
Beef steak, heirloom, champagne, green, stripped, Roma – each of these varieties is dramatically different from the other. Once, a Brooklyn farmer told me he does not eat tomatoes until there in a full bloom to get the best of the best. So before, you turn into tasteless watery winter grocery store tomatoes, try these recipes to seal the sweet, tangy, meaty, and bright flavors of summer fruits. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6jpDmTXu0zSv7xfvZc_IpHpKyO5QB6n4uRpqGfYPQsB12-orn_RsNYF_0ZQRuAGgOKq8aDIu-RoEBkf1eLKZyKPjCFNjT-C6EVvvd0aPKVMPK-NPlITsTMd0xiFQai8nZ9naKbPHjO5M/s1600/IMG_3217.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="242" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6jpDmTXu0zSv7xfvZc_IpHpKyO5QB6n4uRpqGfYPQsB12-orn_RsNYF_0ZQRuAGgOKq8aDIu-RoEBkf1eLKZyKPjCFNjT-C6EVvvd0aPKVMPK-NPlITsTMd0xiFQai8nZ9naKbPHjO5M/s320/IMG_3217.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u><strong>Honey roasted tomatoes with basil olive oil</strong></u></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">stems from a bunch of basil leaves</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tbsp. olive oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pint cherry or grape tomatoes, halved</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tbsp. local honey</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Kosher salt and freshly ground black pepper, to taste</div><br />
Pre-heat the oven to 250°. <br />
Arrange tomato halves cut side up on an aluminum foil—lined baking sheet. Whisk together remaining ingredients in a bowl and then drizzle over tomatoes. Bake until tomatoes are half-dried and concentrated, 3–4 hours.<br />
Serve on top of the pizza, in salads, tossed with pasta.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWc2OKHYCW3d9hLmiBo3x-53-Ci8bgUdXMeRItoebV4Xc9VLg2toGILZkRnDv17IZ9CKoaBcwmcgq1DhjyPxdxsVSGJhAN2XyYEh7LEy3eDiUCJ7acMRnaujuxYk5TKkvSDXXLAUWZ0Db6/s1600/IMG_3405.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWc2OKHYCW3d9hLmiBo3x-53-Ci8bgUdXMeRItoebV4Xc9VLg2toGILZkRnDv17IZ9CKoaBcwmcgq1DhjyPxdxsVSGJhAN2XyYEh7LEy3eDiUCJ7acMRnaujuxYk5TKkvSDXXLAUWZ0Db6/s320/IMG_3405.JPG" width="252" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u><strong>Fiery tomato sauce</strong></u></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 ounces rich olive oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 garlic cloves</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">¼ tsp. red pepper flakes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">10 Roma tomatoes, halved lengthwise</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Kosher salt and freshly ground black pepper, to taste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a small sauce pan combine olive oil, garlic, and pepper flakes. Over a very low fire, heat up the olive oil mixture. Once the oil is hot, turn off the heat and let the oil cool for about 1 hour.</div><br />
Strain the oil discarding pepper flakes and garlic. Pre-heat the oven to 400. Arrange tomato halves cut side up on an aluminum foil—lined baking sheet. Drizzle with the infused olive oil, sprinkle over with salt and pepper<br />
<br />
Roast for 1 hour or until tomatoes “collapse”. Transfer tomatoes and all the juices into a bowl (for immersion blender) or a blender. Blend the tomatoes until the sauce is smooth. Adjust salt and pepper to your liking.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2atgItHYTRGV2ExPXuKSGfxTHMXekIQKqUpztLO0Q0aMzzz-vCortlMPWn3t97eS6SidbzHCvfpjp2G3kB1G23imMsN8yVhVbBTOuNkY6Wpkdi5skfgKBlC2ZG-v04iLTKbhiSEb4hcdg/s1600/IMG_2681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2atgItHYTRGV2ExPXuKSGfxTHMXekIQKqUpztLO0Q0aMzzz-vCortlMPWn3t97eS6SidbzHCvfpjp2G3kB1G23imMsN8yVhVbBTOuNkY6Wpkdi5skfgKBlC2ZG-v04iLTKbhiSEb4hcdg/s640/IMG_2681.jpg" width="640" /></a>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-36730641236235254052011-10-29T20:55:00.000-07:002011-10-29T20:55:09.077-07:00Crepe with ricotta and fall fruit compote<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82H8Y_c2JTkZmv3OtU8Ux9oUB5f7qlupPnlcn8dwonezxykuG2xZ7bA52LLI7LUK6LLUxtTVQeS9en6eJ-FD4l2lzpFcwYsTRTPG9RUQLRBJKu2TN6b5Re72RKZVJZIFbgcFDVRtt5T1s/s1600/Crepe+with+fruit+compote.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82H8Y_c2JTkZmv3OtU8Ux9oUB5f7qlupPnlcn8dwonezxykuG2xZ7bA52LLI7LUK6LLUxtTVQeS9en6eJ-FD4l2lzpFcwYsTRTPG9RUQLRBJKu2TN6b5Re72RKZVJZIFbgcFDVRtt5T1s/s400/Crepe+with+fruit+compote.JPG" width="400" /></a></div>Crepe can be tricky and tedious to make. They are especially tedious if you are making them for a hungry family of 5 good eaters. The woman patient enough to do it would be our mom. She made the most delicious crepe that were so lacy and practically see-through you coule could wear one as a scarf. It was by far our favorite breakfast. It took at least an hour. During that hour, my siblings and I stalked around the kitchen, peering into the skillet, and even "stealing" the imperfect crepe, which did not please mom at all. She would send us away, threatening to never make crepe again if we didn't leave her alone, and then call us back once she needed someone to apply melted butter to the edges to keep them soft. Then we would dig in, slathering the already rich crepe with sour cream and honey, rolling them up and dipping in sugar, tearing them into pieces and eating plain. It was quite possibly the least nutritious breakfast we were allowed and we loved every carb-loaded bite. <br />
<br />
Every time I make crepe, I travel back to our childhood kitchen. Except now, I want balance in my breakfast, so I fill them with fresh ricotta cheese and top them with sauteed apples and pears sweetened with local honey. Considering that I'm not cooking for a family of 5, I eat leftover crepe throughout the week, often drizzled with honey and a squeeze of lemon or smeared with <a href="http://www.justinsnutbutter.com/products.php">Justin's chocolate and hazelnut butter.</a><br />
<br />
The point is, although a little demanding, crepe will make you and the people you care about very very happy. Crepe are best made at home in a non-stick skillet that you easily pick up and turn to evenly distribute the batter.<br />
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<u><i>Crepe with ricotta and fall fruit compote</i></u><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-OLwW7zPgj1YZwCK0IGGQ0-8v_ZvnLCioa2lJBZZ-jjqK9CPgQfN6T1EhfZydbFcwwVqIQH_Cgwn_TMPNEfGOEy0NAKnEPJl1yM1wQX9FXiAM0QF9aXl0NljGe_xE3r_21OwkeeGKgz2/s1600/Stacked+crepe.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-OLwW7zPgj1YZwCK0IGGQ0-8v_ZvnLCioa2lJBZZ-jjqK9CPgQfN6T1EhfZydbFcwwVqIQH_Cgwn_TMPNEfGOEy0NAKnEPJl1yM1wQX9FXiAM0QF9aXl0NljGe_xE3r_21OwkeeGKgz2/s400/Stacked+crepe.JPG" width="300" /></a><br />
1. Make the crepe (adapted from <a href="http://www.epicurious.com/recipes/food/printerfriendly/Easy-Crepes-5385">Epicurious.com</a>) <br />
<span>1 1/3 cups whole milk, room temperature</span><br />
<span>1 cup all purpose flour</span><br />
<span>3 large eggs</span>, whisked<br />
<span>4 tablespoons unsalted butter, melted</span> and divided to add 3 tablespoons to the batter and using 1 to brush the skillet<br />
<span>1 tablespoon sugar</span><br />
<span>1/4 teaspoon salt</span><br />
<br />
<span>Mix the ingredients together in a blender or whisk in a medium bowl until smooth and let rest for at least 30 minutes or overnight. Warm your favorite non-stick skillet (anywhere between 7 and 10 inches should work) over medium-low heat. Brush the skillet with a bit of melted butter, pour in 1/8 - 1/4 cups (depending on your skillet size) of batter in the middle of the skillet and quickly swirl it around the skillet. In about 1 minute, the crepe will be lightly browned and set on the underside. Flip the crepe with a wide spatula and cook for another 30 - 45 seconds. Remove to a plate. Crepe can be stacked and they won't stick.</span><br />
<span><br />
</span><br />
<span>2. Make the fruit compote</span><br />
<span>1 large apple, cored and sliced into 8 wedges</span><br />
<span>1 large pear, cored and sliced into 8 wedges</span><br />
<span>1 tablespoon of butter</span><br />
<span>1/2 cup maple syrup</span><br />
<span>Juice of 1/2 lemon</span><br />
<span>Couple dashes of ground cinnamon </span><br />
<span> </span><br />
<span>Warm the butter in a medium skillet over medium heat and add the apple slices first. Saute, turning occasionally for 2 - 3 minutes until the apples start to soften. Add the pear slices, give it a good stir, and cook for another couple of minutes. Add the maple syrup, the lemon juice, and the cinnamon and let the mixture simmer for another 5 minutes until the apples are soft and the pears start to break down. Turn off the heat and serve warm. This compote is also lovely on pancakes or even plain yogurt. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAAmdZi4NJg86cZoiVaxjPI4PIHhgFD_PQmcV5ykE_WRNpTAxTa7Fo6lQbgH7BGwwNLD_vMvnmjgNIVh3OTNLrd9Ydwrj_pvdKfEJO2Q8wZ9UUBw6hhE4TAKj1Ih4vCmHAsnY9pE64i_l/s1600/Ricotta+in+crepe.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAAmdZi4NJg86cZoiVaxjPI4PIHhgFD_PQmcV5ykE_WRNpTAxTa7Fo6lQbgH7BGwwNLD_vMvnmjgNIVh3OTNLrd9Ydwrj_pvdKfEJO2Q8wZ9UUBw6hhE4TAKj1Ih4vCmHAsnY9pE64i_l/s320/Ricotta+in+crepe.JPG" width="320" /></a><span> </span><br />
<span>3. Make the ricotta filling and fill the crepe. </span><br />
<span>1 cup fresh ricotta, store-bought or<a href="http://www.101cookbooks.com/archives/000282.html"> homemade</a></span><br />
<span>Zest of 1 lemon</span><br />
<span>2 - 4 tablespoons of good flavorful honey</span><br />
<span>2 tablespoons of butter </span><br />
<span><br />
</span><br />
<span>Mix the ingredient together. Place 2 tablespoons of the filling in the middle of the crepe and fold the edges over like a pouch. Repeat until you run out of filling. Warm 1 tablespoons of butter over medium-high heat and brown the crepe pouches on both sides. Repeat with more butter until all the crepe pouches are browned. </span><br />
<span></span> <br />
<span>Serve with fruit compote and honey and lemon for the extra crepe. Mom pouring milky tea is optional. </span>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-81402337876929040032011-10-02T20:57:00.000-07:002011-10-02T20:57:01.407-07:00Turkish stuffed eggplant (Imam Bayildi)Summer has definitely come to an end in New York, as evidenced by apples at the farmers' markets, rainy runs among the changing leaves in Prospect Park, and my cat jumping into bed in the middle of the night. Fortunately, some remnants of summer are still around, like small eggplants and field-grown tomatoes, and I intend to enjoy them for as long as I can before it is all brassicas and squash (oh, and those wonderful New York apples). <div><br />
</div><div>Imam Bayildi is a Turkish dish that combines the lovely small eggplants with tomatoes, caramelized onions, and plenty of rich olive oil. It is usually served at room temperature as a meze (an appetizer), but I think it also tastes great hot as a side to some fish or lamb or just on top of bulgur wheat with yogurt. As much as I love olive oil, Imam Bayildi can be a little heavy, so the recipe here cuts down on the oil and lets the natural flavors of eggplant and tomato show. Stewy and soft, I think this dish makes the perfect bridge between shorts and corduroys, light cardigans and cashmere sweaters. </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSn1KZIRTvS0ETxAsACdglVlxrQvJag3UQgbZsabqWw2kkMTO5nkVCF3Cyu9_y6UUisH9kPYAdNfMqzcb4Xel_vVD73Bn5rtw3G0XB_vV0hyRr3CS6SWJXg_tlsQH7MLZ8gMI1NX13H8g1/s1600/Served+eggplant.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSn1KZIRTvS0ETxAsACdglVlxrQvJag3UQgbZsabqWw2kkMTO5nkVCF3Cyu9_y6UUisH9kPYAdNfMqzcb4Xel_vVD73Bn5rtw3G0XB_vV0hyRr3CS6SWJXg_tlsQH7MLZ8gMI1NX13H8g1/s320/Served+eggplant.JPG" width="320" /></a></div><div><u><i>Imam Bayildi </i></u></div><div>Adapted from <a href="http://www.cliffordawright.com/caw/recipes/display/recipe_id/830/">Clifford A Wright</a></div><div><u><i><br />
</i></u></div><div>2 small eggplants</div><div>1 medium onion, cut in half lengthwise and thinly sliced across </div><div>3 cloves of garlic, peeled and thinly sliced</div><div>2 - 3 ripe tomatoes, seeded and diced</div><div>1/4 cup of chopped parsley, divided</div><div>3 - 4 sprigs of thyme, leaves pulled off</div><div>1/4 teaspoon dried mint</div><div>4 tablespoons of good olive oil, divided</div><div>Juice of 1/4 lemon</div><div>1/4 cup of water</div><div>Salt and pepper to taste</div><div><br />
</div><div>Cut off the stem portion of each eggplant, cut it in half lengthwise, slice off a little bit of skin from the side of the eggplant to make sure it sits well in the skillet, and cut a deep slit down the flesh, without cutting all the way through. Generously salt the eggplant and let it sit on a paper towel, flesh side up, for 15 minutes, then flesh side down for another 15 minutes. </div><div>Warm 2 tablespoons of olive oil in a medium skillet. When the oil is almost smoking, pat the eggplant dry and sear, flesh side down, in the skillet. Once the eggplant is well-browned, sear the other side, and remove to a plate.</div><br />
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<div>Warm another tablespoon of olive oil in the same skillet and saute the onion and the garlic over medium heat for 10 - 15 minutes, stirring occasionally to help onions turn golden and make sure you don't burn the garlic. Combine the caramelized onions, the diced tomatoes, most of the parsley (reserve the rest for garnish), the thyme leaves, the dried mint in a small bowl and season well with salt and pepper. Pour the last tablespoon of olive oil into the skillet, put in the eggplant, flesh side up, and sprinkle the eggplant with the lemon juice. Fill with the eggplant with the onion and tomato mixture and pour the remaining filling into the skillet. Add the water, bring the boil and simmer on low heat for 45 - 50 minutes until the eggplant is soft. Check the skillet occasionally and add more water if it seems dry. Serve hot or let cool. As with most stewy dishes, this one also tastes great in a day or so. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDG-tj9hKx9QY-t-f08a7tNonI2hZM1z7dbzFHUuonIUt8sPi_ckI9Wko05UExnEmLER8zONLwu3qj9rIhoyDKRD1mEXjQgkFAbp6Lx3csfTWrpkKQyxBk3ZdLbmjR2qC7f0f3E0Yru12L/s1600/Seared+eggplant.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDG-tj9hKx9QY-t-f08a7tNonI2hZM1z7dbzFHUuonIUt8sPi_ckI9Wko05UExnEmLER8zONLwu3qj9rIhoyDKRD1mEXjQgkFAbp6Lx3csfTWrpkKQyxBk3ZdLbmjR2qC7f0f3E0Yru12L/s320/Seared+eggplant.JPG" width="320" /></a></div><div><br />
</div>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com1tag:blogger.com,1999:blog-5584700572273081729.post-17861693421613456052011-08-18T08:00:00.000-07:002011-08-18T12:44:28.977-07:00David meets Jenny at the Walker Jones Farm<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcjX_puZTbNjMnVcymy_15keZuJzRRxohYzMwGk_9RIdZ-VkMQs7K6nFark3Vaqh5BG-sW4wCh-Jas2HOqF5908NoZQIe0fKABbcIGkSHTVh_o9yAbdkRLzfdagJkaUaHSeTjCFnuqIvf/s1600/IMG_3240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcjX_puZTbNjMnVcymy_15keZuJzRRxohYzMwGk_9RIdZ-VkMQs7K6nFark3Vaqh5BG-sW4wCh-Jas2HOqF5908NoZQIe0fKABbcIGkSHTVh_o9yAbdkRLzfdagJkaUaHSeTjCFnuqIvf/s640/IMG_3240.jpg" width="532" /></span></a></div><span style="font-family: inherit;">Not too long ago I started volunteering at </span><a href="http://wjfarm.wordpress.com/"><span style="color: blue; font-family: inherit;">the Walker Jones Farm</span></a><span style="font-family: inherit;">. <span lang="EN" style="mso-ansi-language: EN;">The Farm at Walker Jones is an emerging urban farm based on <a href="http://walkerjonesec.org/"><span style="color: blue;">Walker Jones Education Campus</span></a>, a <a href="http://dcps.dc.gov/DCPS/"><span style="color: blue;">DC Public School</span></a>. </span>I discovered the farm during a bike ride and was stunned by the diversity of the crops grown on such a small plot of land. Here, you can pick tomatoes, cucumbers, squash, and pumpkins right from the vine. The freshness of vegetables beats the traditional farmer’s market produce. So if you want to get the freshest vegetables in DC or simply help the team of talented farmers and dedicated volunteers, stop by on Tuesdays and Thursdays from 1 to 6PM and on Sundays from noon to 4PM.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51a-XO-k8ijNj-Dxx1_vQr9wY7BZNTCM-7hJuorMvBaQlUefJcBWvN-USBsvJlZE9GW3qFpcBNCkmgJzJrkRQVY5Dx3xCMXL_wau1OE17n-VrhL1aMl4sxVq_nE3UU2y41cdIyr70aNoR/s1600/ice+cream2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51a-XO-k8ijNj-Dxx1_vQr9wY7BZNTCM-7hJuorMvBaQlUefJcBWvN-USBsvJlZE9GW3qFpcBNCkmgJzJrkRQVY5Dx3xCMXL_wau1OE17n-VrhL1aMl4sxVq_nE3UU2y41cdIyr70aNoR/s320/ice+cream2.jpg" width="320" /></span></a><br />
<span style="font-family: inherit;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">Before heading to the farm last weekend, I was flipping through the August issue of Saveur and almost jumped off my chair when I saw the recipe of Jenny’s Splendid Ice Cream. Ok, let me tell you this ice cream is soooo good that I am willing to go to Columbus just to have some fresh Jenny’s (by the way of you are in let me know, we can totally make this happen). Immediately, I scratched the plan to make scones in the evening to test Jenny’s ice cream recipe.<o:p></o:p></span></div><span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;"> Few hours later, while taking a break from harvesting spaghetti squash, I noticed a beautiful bush of mint, and the ice cream idea started to come together. The final recipe combines David Lebovitz’ chocolate chip technique and Jenny’s eggless ice cream base resulting in an airy ice cream with a fresh mint flavor and a dark chocolate crunch.<o:p></o:p></span><br />
<span style="font-family: inherit;"> </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg34k2ldESDffa77IDM19uc8bxF0w4AFwrkDB-QzZ_ncLCkoBzGR5MkhNABKPeGVSmifGwZO1IlwWvOSgpBzZ5FLoYEJNN0l0CwLBuDFgSGH0aySQosQN5n_LlhMkf4EGxSbwNDZQC9a4jA/s1600/ice+cream+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg34k2ldESDffa77IDM19uc8bxF0w4AFwrkDB-QzZ_ncLCkoBzGR5MkhNABKPeGVSmifGwZO1IlwWvOSgpBzZ5FLoYEJNN0l0CwLBuDFgSGH0aySQosQN5n_LlhMkf4EGxSbwNDZQC9a4jA/s320/ice+cream+1.jpg" width="238" /></span></a><span style="font-family: inherit;"> <strong><u>Fresh mint chocolate chip ice cream<o:p></o:p></u></strong></span><br />
<span style="font-family: inherit;"> 2cups heavy cream<o:p></o:p></span><br />
<span style="font-family: inherit;"> 1 cup whole milk<o:p></o:p></span><br />
<span style="font-family: inherit;"> 2/3 cup sugar<o:p></o:p></span><br />
<span style="font-family: inherit;"> 2 tbsp. light corn syrup<o:p></o:p></span><br />
<span style="font-family: inherit;"> ¼ kosher salt<o:p></o:p></span><br />
<span style="font-family: inherit;"> 2 cups fresh mint<o:p></o:p></span><br />
<span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">¼ cup whole milk<o:p></o:p></span><br />
<span style="font-family: inherit;"> 4 tsp. cornstarch</span><br />
<span style="font-family: inherit;">3 tbsp. cream cheese</span><br />
<span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">6 oz. dark chocolate<o:p></o:p></span><br />
<span style="font-family: inherit;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">Mix heavy cream, 1 cup of milk, sugar, corn syrup, salt, and mint in a large pot. Cover and bring to boil. Boil for 1 minute, turn off the heat. With the lid closed infuse the mixture for 2 hours.<o:p></o:p></span></div><span style="font-family: inherit;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">Strain the liquid into a large bowl and press the mint through a chinois/fine mesh strainer to extract the mint flavor. Discard mint and pour the liquid back into the pot. Bring the liquid to a rolling boil.<o:p></o:p></span></div><span style="font-family: inherit;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">While the mint liquid is getting warm, mix cornstarch and remaining milk until the mixture is well combined. Stir the liquid into the pot and cook until the mixture thickens for about 2 minutes.<span style="mso-spacerun: yes;"> </span>The mixture should be thick enough to coat the back of the wooden spoon. Turn off the heat.<o:p></o:p></span></div><span style="font-family: inherit;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">Place cream cheese in a bowl and pour in ¼ cup of hot mixture, whisk until smooth. Add the cream cheese mixture to the pot and stir the base for a minute. The ice cream base is almost finished.<o:p></o:p></span></div><span style="font-family: inherit;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">Fill a large bowl with ice water. Pour the ice cream base into a large Ziploc bag. Place a closed bag into the ice water. This will allow the base to cool just in 10 minutes. <o:p></o:p></span></div><span style="font-family: inherit;"> <br />
Once the base is cool, transfer it into the ice cream maker and follow manufacturing instructions.<o:p></o:p></span><br />
<span style="font-family: inherit;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">Several minutes before the ice cream is ready and your ice cream machine starts to sound like an old Soviet train, melt the chocolate in a microwave or a water bath. Turn off the ice cream maker.<o:p></o:p></span></div><span style="font-family: inherit;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">Drizzle the bottom and the sides of a large plastic container with melted chocolate and top with a layer of ice cream. Drizzle more chocolate over the ice cream and top with another layer of ice cream. Using a dining knife, break frozen chocolate into small chips. Continue layering chocolate and ice cream breaking the chocolate every 1 or 2 layers. <o:p></o:p></span></div><span style="font-family: inherit;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">Freeze the ice cream for at least 2 hours and enjoy on a hot summer day after few hours of farming.<o:p></o:p></span></div><span style="font-family: inherit;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMBvWvfJIW4IZ9suENcdOUrz3s1C1M7KmATqPNjDVzmlLDeJc1H2LWYbOB2ZduMHrp8YncFreZb2KVlCgl6rNOMjrspCaQmaivJ_d4s1PrRAotCT0O2NJCymMSvGrZAaeH1FCCDOEjsGN/s1600/IMG_3241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMBvWvfJIW4IZ9suENcdOUrz3s1C1M7KmATqPNjDVzmlLDeJc1H2LWYbOB2ZduMHrp8YncFreZb2KVlCgl6rNOMjrspCaQmaivJ_d4s1PrRAotCT0O2NJCymMSvGrZAaeH1FCCDOEjsGN/s640/IMG_3241.jpg" width="562" /></span></a></div><br />
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</div><span style="font-family: inherit;"></span>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-78620533295169452272011-08-06T23:41:00.000-07:002011-08-06T23:41:55.303-07:00Summer pizza with prosciutto, nectarines, and arugula<div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJS87isp3y-Cu99qOpkbPmaNuthgSCFIK-fx6kCnUx5PQwiC6EMEaD-2S4sxNQM7y6zSgy9RduMtIL76mbkGYEKHwXVniUouFLGYNVL5zQDV0_HZQcLrzJn0Q2Wpw9DOBif6sxDEQi3s0_/s1600/Prosciutto+and+nectarine+flatbread+close+up.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJS87isp3y-Cu99qOpkbPmaNuthgSCFIK-fx6kCnUx5PQwiC6EMEaD-2S4sxNQM7y6zSgy9RduMtIL76mbkGYEKHwXVniUouFLGYNVL5zQDV0_HZQcLrzJn0Q2Wpw9DOBif6sxDEQi3s0_/s320/Prosciutto+and+nectarine+flatbread+close+up.JPG" width="320" /></a>People, I am asking you to turn on your ovens. I know, it sounds nearly insane given the recent East Coast heat wave, but that seems to be abating and the 15 minutes that your oven will run are totally worth it. You will be rewarded with an awesome light supper of crispy pizza that combines salty funky prosciutto with caramelized nectarines and peppery arugula. The only dish I can think more seasonally appropriate is a salad of tomatoes and mozzarella, but I've been eating it practically daily and could use a break.<br />
<br />
I have to admit that I am generally very skeptical about adding fruit to savory dishes. I know that its weird and I know that I generally love the results, but something about it still doesn't feel right. However, when a recent trip to the market resulted in lots of juicy Jersey nectarines and a big bag of arugula, my only thought was to add prosciutto and a little dough. I made a quick pizza dough using a slightly augmented recipe from the Silver Spoon cookbook, and then improvised my way around. I also went to an excellent class on Greek wines that afternoon and the Moraitis 2010 Assyriko from Santorini was just right. I struggled for a minute with drinking a Greek wine with a pseudo-Italian meal, but quickly got over it and thoroughly enjoyed this floral, peachy, minerally wine that has a good touch of salinity. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLagzaCeqqkBP-L6LWc-Bj03otJHIZ1HcBxbz5Ng9fn1e3XT07riQvr4xIjaPb78uVNrs3yJGB3hxStna5dZTuJVb0zZ3y-H6_VOe3PuMfsymsY6D2g0XM-9yGKkr35k9gz7_shvPYMr5R/s1600/Prosciutto+and+nectarine+flatbread+raw.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLagzaCeqqkBP-L6LWc-Bj03otJHIZ1HcBxbz5Ng9fn1e3XT07riQvr4xIjaPb78uVNrs3yJGB3hxStna5dZTuJVb0zZ3y-H6_VOe3PuMfsymsY6D2g0XM-9yGKkr35k9gz7_shvPYMr5R/s400/Prosciutto+and+nectarine+flatbread+raw.JPG" width="400" /></a></div><br />
<i><u>Summer pizza with prosciutto, nectarines, and arugula</u></i><br />
<i><u><br />
</u></i><br />
For the dough:<br />
1 1/4 cups of all-purpose flour<br />
3/4 teaspoons of salt<br />
1 teaspoon active dry yeast<br />
1/2 cup warm water<br />
1 tablespoon olive oil<br />
<br />
For the toppings:<br />
4 ounces prosciutto<br />
1 large nectarine, ripe but still firm, halved, pitted, and sliced into thin segments<br />
1 - 2 cups arugula, depending on how much you want on top of your pizza, washed and dried<br />
Juice of 1/2 lemon<br />
A few shavings of Parmesan<br />
2 -3 tablespoons good olive oil<br />
Salt and pepper, to taste<br />
<br />
First, make the dough by mixing the flour, salt, and yeast in one large bowl and the water and the olive oil in another small bowl or a measuring cup. Add water and olive oil to the flour mixture, stirring as you go until the mass comes together into a semi-coherent dough. Add more flour if it feels wet or a bit more water if it feels dry. Dump the dough onto a floured surface and knead for 4 -5 minutes until the dough is elastic and soft. Lightly oil the large bowl and turn the dough around in the bowl to cover all sides with the oil. Cover with a kitchen towel or plastic wrap and let it rise for 2 hours until doubled in size. If you prefer, you can make the dough the night before and slowly let it rise in the fridge for 12 - 24 hours. Do not bother cleaning up the flour, you'll need the counter soon enough. Move the risen dough onto your still-floured surface and press down gently. Shape into a ball again and let it rise for another 20 minutes. While the dough is rising, preheat your oven to its top temperature (mine goes upt to a measly 500F). Sprinkle a hot baking sheet with corn meal or millet, if you are me and that is all you have. Roll out the dough as thin as you like and top it with slightly overlapping slices of prosciutto, slices of nectarines and Parmesan shavings. Bake for 10 - 15 minutes until lightly blistered and you can't resist the smells of salty pork and caramelized fruit in your house. Meanwhile, toss the arugula with the lemon juice, olive oil, salt and pepper, You want it flavorful but not soggy, so go easy here. Take the pizza out of the oven and heap on the arugula however you like. You can always eat the leftover arugula in a salad, maybe with some radishes and tomatoes. Serve immediately. This made 2 meals for me, but can easily be multiplied for those with more robust appetites.The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-88106047529421446012011-07-25T05:39:00.000-07:002011-07-25T05:42:26.218-07:00Pulled Pork Sandwich<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9aAAx3gpzGF1qzIn6fp7Z6T9lxoCJgZYdo7hw3P-vz1V5ODFIWr_9KHsgfmiA-ex7Zr6SSdPYBfk1SYFKfXyyRAxR2SjHdmKA99Fzp-g77g9mkS5XqJrUWawdOoNrdrPbKTzny4GHRKR/s1600/Indonesian+food+colage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9aAAx3gpzGF1qzIn6fp7Z6T9lxoCJgZYdo7hw3P-vz1V5ODFIWr_9KHsgfmiA-ex7Zr6SSdPYBfk1SYFKfXyyRAxR2SjHdmKA99Fzp-g77g9mkS5XqJrUWawdOoNrdrPbKTzny4GHRKR/s640/Indonesian+food+colage.jpg" t$="true" width="640" /></a></div>To spend a month abroad means eating out every day, not knowing where your food came from, who handled it, was the cook in a good mood that day or not. A whole month abroad also means shopping in foreign bazaars, smelling unknown spices, eating tropical fruit, and drafting new recipes. The idea for this dish came to me over a cup of Indonesian coffee with Dutch pastries. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">During the colonization of the 19th century, the Dutch introduced classic European pastries to Indonesia. Since then, Indonesian cooks have been applying European baking techniques to local ingredients to make guava filled danish, avocado chocolate tort, and melon cheesecake. To make this pulled pork sandwich, I used a mix of Jamaican spices for the dry rub, mango for the BBQ sauce, and <a href="http://smittenkitchen.com/2009/07/light-brioche-burger-buns/">Smitten Kitchen light brioche buns</a>. This dish should be served at the next European, Caribbean and South East Asian summit :)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<u>Pulled pork</u></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 2-pound cured ham steak</div>½ tsp of the follow dry spices: pimento, ginger, red pepper, black pepper, garlic powder, onion powder, thyme, cumin, brown sugar<br />
2 tbsp of salt<br />
Mix the spices and salt. Rub the spice mix into the steak and refrigerate for 2 hours. Wash off the rub with cold water and pat dry the steak.<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSebRAqPYrlF-HCCRpCbdiVjz7HpcAM4cU5Sf6zVZWPUqPRC0pIECaXLE2k_58levpzPnKJpSJoAvEiiqGLui8-fFSJDyMXcRlecNYdIZSp2U0R4zRKeZBqD-4AZ3UYfjjJLeT-U0rEMGv/s1600/IMG_3061.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSebRAqPYrlF-HCCRpCbdiVjz7HpcAM4cU5Sf6zVZWPUqPRC0pIECaXLE2k_58levpzPnKJpSJoAvEiiqGLui8-fFSJDyMXcRlecNYdIZSp2U0R4zRKeZBqD-4AZ3UYfjjJLeT-U0rEMGv/s320/IMG_3061.JPG" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">While the meat is marinating make the BBQ sauce.</div><br />
<u>BBQ sauce</u><br />
4 large ripe red tomatoes<br />
1 freshno pepper<br />
1 medium size red onion<br />
1 ripe yellow mango<br />
1 tsp sweet paprika<br />
1 tsp white pepper<br />
1 tbsp kosher salt<br />
<br />
Preheat the grill to 400F. <br />
Cut tomatoes in a half. Cut onions into thick rings. Place tomatoes (cut side down), onions, and peppers on the grill. Grill the vegetables until they are well charred. Lower the grill temperature<br />
<br />
Using a blender or a food processor, puree vegetables with remaining ingredients into a smooth sauce. Adjust salt and pepper.<br />
<br />
Lower the grill to 250F. Place the steak on the grill and cook for at least 2 hours. The internal temperature of the meat should be at least170F. Remove the meat from the grill. Let it cool.<br />
<br />
Warm the BBQ sauce in a large skillet. Shred the meat or cut it into fine pieces. Mix the meat with the sauce letting it absorb the juices for at least 10 minutes. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Slice the bun in a half and stuff it with meat. Enjoy with few pickles, fries, and a good beer.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUoMYWNQRjGtVC6pS9gJIMPpB4Qr_Nn22n1l4p5s8YHNIpbidCwEIQZ7WFfNZFJ8lKqUsEedCiUdz6Px0UeQIj2gDj9JyBuCkxkySCkCbkAEbTc8ZkQpu-k5TNFAk4HM_savD04uSBgvvO/s1600/IMG_3067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUoMYWNQRjGtVC6pS9gJIMPpB4Qr_Nn22n1l4p5s8YHNIpbidCwEIQZ7WFfNZFJ8lKqUsEedCiUdz6Px0UeQIj2gDj9JyBuCkxkySCkCbkAEbTc8ZkQpu-k5TNFAk4HM_savD04uSBgvvO/s640/IMG_3067.JPG" t$="true" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-81985254968647663652011-07-18T19:36:00.000-07:002011-07-18T19:36:21.880-07:00Mussels with bacon and a green bean salad<div class="separator" style="clear: both; text-align: center;"></div><br />
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This is one of those wonderful Friday meals. I love socializing as much as the next gal, but so often my perfect Friday is a great homemade meal, fantastic company (that will be missed for the next couple of months), maybe a good movie/documentary, maybe a little reading in bed. Last Friday definitely fit the bill, with mussels steamed in wine with smoky bacon and a few vegetables, oven-fries make with duck fat instead of olive oil (we are all about indulgence around here), and a crisp seasonal salad. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmjA9UEpsabRjWlOrAPy5LisSDQUBecbYzgM8KOjqOTFPQEJnB_fc4slEpQWFTHlyV2Jadr2ZKAs9omgATMt5CEAdb8OGtswp3CixdPNvZMm3cM6U8lxf16D3U8zaE5WVZNaS0ODMXWlP/s1600/mussels+with+bacon.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmjA9UEpsabRjWlOrAPy5LisSDQUBecbYzgM8KOjqOTFPQEJnB_fc4slEpQWFTHlyV2Jadr2ZKAs9omgATMt5CEAdb8OGtswp3CixdPNvZMm3cM6U8lxf16D3U8zaE5WVZNaS0ODMXWlP/s400/mussels+with+bacon.JPG" width="300" /></a>Sometimes the best recipes are inspired by a completely different idea. I saw a stew of fresh corn, bacon and clams that sounded a little heavy, but I really loved the idea of bacon, tomatoes, and shell fish. Taking that inspiration to a more classic approach to steamed mussels, I added shallots and fennel, a healthy pour of wine, and lots of parsley. I also quickly realized that Friday was right after Bastille Day, so applying a French theme to the salad made lots of sense, resulting in a mix of slender green beans, thinly sliced radishes and fennel, all dressed with a tangy vinaigrette. My wine guys at the favorite <a href="http://brooklynwineexchange.com/default.aspx">Brooklyn Wine Exchange</a> did not disappoint with a suggestion of round and lush La Dilettante, a 2009 Vouvray from Domaine Breton. It managed to offer freshness and minerality to the seafood, while standing up to smoky bacon. <br />
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<i><u>Steamed mussels with bacon</u></i><br />
2 large shallots, diced finely<br />
1/2 medium fennel head, diced finely<br />
2-3 garlic cloves, sliced thinly<br />
1/4 pound of your favorite bacon<br />
2 pounds mussels, beards removed and scrubbed, for 2 people<br />
2 tablespoons of olive oil<br />
3/4 cups of white wine<br />
1 medium tomato, diced<br />
1/2 cup parsley, chopped<br />
1/2 cup fennel fronds, chopped<br />
Salt and pepper to taste<br />
<br />
Warm a large Dutch oven over medium heat and add the olive oil. Add the shallots, garlic, and fennel and saute until softened and starting to take on a bit of color. Add the bacon, reduce the heat to medium-low and cook until fat is rendered and the bacon is crispy. Add the mussels, the tomato, the wine and stir well. Cover the pot and cook, stirring or shaking every couple of minutes, for 5 - 10 minutes, until the mussels are open. Taste the sauce in pot and season with salt and pepper, as you like. Stir in the parsley and the fennel fronds. Serve immediately with french fries and good bread for soaking in the juice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBvDXhYQOVRAL-SOP4N-uUlPq7A38uZCpUfcDqS2ahXBbyk-8YGKPdLms7OPSawVhpm41CR8GH0M6GQ1Ma442n2Yapqp-yl9du7dJ5gOMlzDDnXT8qzDwx9w_fKEgyjuEF4ZUEgS9Izj4/s1600/green+beans_radish_fennel+salad+close+up.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBvDXhYQOVRAL-SOP4N-uUlPq7A38uZCpUfcDqS2ahXBbyk-8YGKPdLms7OPSawVhpm41CR8GH0M6GQ1Ma442n2Yapqp-yl9du7dJ5gOMlzDDnXT8qzDwx9w_fKEgyjuEF4ZUEgS9Izj4/s400/green+beans_radish_fennel+salad+close+up.JPG" width="400" /></a></div><i><u>Green beans, radishes, fennel salad</u></i><br />
<i><u><br />
</u></i><br />
1 pound of slender green beans, rinsed and trimmed<br />
1/4 pound radishes, halved and sliced thinly<br />
1/2 medium fennel head (leftover from the mussels), sliced thinly<br />
1 medium shallot, diced finely<br />
1/4 cup of sherry wine vinegar<br />
1 tablespoon of good mustard<br />
1/3 - 1/2 cup of good olive oil, depending on how acidic you like your dressing<br />
1/4 cup of parsley, chopped<br />
1/4 cup of fennel fronds, chopped<br />
Plenty of salt and freshly ground pepper<br />
<br />
Bring a medium pot of water to the boil, add plenty of salt (as if cooking pasta), and dump in the green beans. Cook for 2 -3 minutes until a bit tender but still crisp. Meanwhile, make the dressing by combining the shallots, the vinegar, the mustard, salt, pepper, and olive oil. Mix or shake well. <br />
Drain the green beans in a colander and cool them quickly, either by submerging in ice water or running cold water over them. Shake off excess water and combine, in a medium bowl with the radishes, the fennels, the herbs, a bit of salt and more pepper, and the dressing. You may have dressing left over and it will keep fine in the fridge for a week and taste delicious on any green salad. Serve with the mussels and feel you arteries get a good, tasty scrub.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tpHq704iQKJXOeoYUFnCx0u0YzifjqHd2G1TUyXUCl1rE31TR-5JtByv8D-NLBixHUKmhR8rrFOIbW15eiEAaqwzuLYCsoYsSQlcMtou-qWsKI0scJPGGvSbEUrrYMMTjvGwmOze-Uoy/s1600/oven+fries+with+duck+fat.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tpHq704iQKJXOeoYUFnCx0u0YzifjqHd2G1TUyXUCl1rE31TR-5JtByv8D-NLBixHUKmhR8rrFOIbW15eiEAaqwzuLYCsoYsSQlcMtou-qWsKI0scJPGGvSbEUrrYMMTjvGwmOze-Uoy/s320/oven+fries+with+duck+fat.JPG" width="320" /></a></div>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-70799402170844868402011-07-11T14:44:00.000-07:002011-07-11T14:45:39.101-07:00Strawberry cake<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrnlt6LfwfSNSIekHuCaSD5EFMYFm6LRWicedYr50iexgP-3XiA9LJTibvOIaK0eKyVtfTgFpjfEagq60NRhSykORqhfsmhcVeTXg_KGVicYjwF5aIGfl82ROlW_po6gUx3Nl1lzYL6J_/s1600/DSC08045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrnlt6LfwfSNSIekHuCaSD5EFMYFm6LRWicedYr50iexgP-3XiA9LJTibvOIaK0eKyVtfTgFpjfEagq60NRhSykORqhfsmhcVeTXg_KGVicYjwF5aIGfl82ROlW_po6gUx3Nl1lzYL6J_/s640/DSC08045.JPG" width="640" /></a></div>First, I want to apologize to Liz's sister, who has been asking for this recipe for a while. My crazy travels to Indonesia, Russia, and Kazakhstan have kept me busy and away from my kitchen. A post about the food cultures in these countries is coming up soon. And now, let’s get to the cake business.<br />
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About a year ago, I discovered a 7-minute frosting that can be described as a heavy cream marshmallow sugar cloud goodness :). This frosting has a light taste, but a firm body, which makes it perfect for the strawberry cake featured in the May edition of the Saveur magazine. <br />
<br />
The original cake recipe calls for 16 Tbsp of butter, 8 oz. of cream cheese, 1 cup of canola oil, and ... a pack of cholesterol medicine. Despite that, the Saveur recipe became the inspiration for a flavorful, yet light cake with strawberries covered in the clouds of frosting.<br />
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<strong><u>Cake</u></strong><br />
3 cups of cake flour, plus 2 tbsp for the pans<br />
1 tbsp baking powder<br />
1/2 tsp kosher salt<br />
1 cup of whole milk<br />
1/2 cup of purred strawberries pressed through a chinois<br />
2 tbsp of beet food coloring from 1 graded and squeezed beet (you can use conventional food coloring if you insist)<br />
1/2 cup of sugar<br />
1/2 cup of canola oil<br />
1 tsp vanilla extract<br />
3 large eggs<br />
<br />
Pre-heat the oven to 350°. Butter and flour two 9″ round cake pans. <br />
Mix flour, baking powder, and salt. <br />
Whisk together milk, strawberry pure, and 2 tbs. of food coloring. <br />
Beat sugar, oil, vanilla, and eggs on the medium-high speed until pale and smooth, 2–3 minutes. <br />
In 3 additions add dry and wet ingredients to the sugar mixture beginning and ending with the dry ingredients. Mix until the batter is smooth. <br />
Divide the batter between the two pans and smooth the tops.<br />
Bake for 40 minutes or until a toothpick inserted in the middle of the cakes comes out clean.<br />
Cool the cakes for15 minutes, unmold, then cool for another 15 minutes until the cakes are at the room temperature.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><u>Frosting</u></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIOTWR1hATtnGWrWl7o4OTN0KuvUkHvg2frUZHiUE6pX1K6C42cWyy5iBCbvyZ-rd-BdBabAiLMeIBc3gF1oE0RbeSJEoIEbZ0veg3AWFAkIQv94AZA4XEmpdG-fir1QWYW29PapWQmnV/s1600/DSC08020.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIOTWR1hATtnGWrWl7o4OTN0KuvUkHvg2frUZHiUE6pX1K6C42cWyy5iBCbvyZ-rd-BdBabAiLMeIBc3gF1oE0RbeSJEoIEbZ0veg3AWFAkIQv94AZA4XEmpdG-fir1QWYW29PapWQmnV/s320/DSC08020.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5 tbsp of the room temperature water</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 tsp cream of tartar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup of sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 large egg whites at the room temperature</div>Seeds from 1 vanilla bean <br />
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Whisk all ingredients except the vanilla, in a large glass bowl. <br />
Fill a wide skilled with water (1 inch) and bring the water to simmer.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Set the bowl in the skillet making sure that the water level is at least as high as the depth of the egg whites.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Beat the mixture on the low speed until it reaches 140F. Don't stop beating when the bowl is in the skillet. You can take the bowl out of the skilled to check the temperature.</div>Once the frosting reaches 140F, switch the mixer to high and beat the frosting for another five minutes. <br />
Remove the bowl from the skillet and add the vanilla. Beat the frosting on high for two more minutes until it becomes room temperature.<br />
Refridgerate for at least 15 minutes before using.<br />
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<strong><u>Assembling</u></strong><br />
1/2 cup of hulled strawberries cut vertically into 3 pieces<br />
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Flip one cake upside down and spread 1/3 cup of the frosting on top. Arrange the strawberries in one layer and top with ¼ cup of the frosting.<br />
Place the second layer of the cake, top side up. Frost the top and the sides with 1/2 cup of the frosting. Refrigerate for 15 minutes. Cover the cake with the rest of the frosting and refrigerate for 1 hour before serving. <br />
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Serve at the room temperature.<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjTWDNMzZBnZicaxYHrR5hSHPrxk5P9Dhr3OceEd3YFqPZzBtHeItmq10jgiX-xforVkcMOE2YMbsT5U2Zz19KzN8kVJ8Asj9omqOOMx6Wx52XCzrUOlCU3rxQhVGkTaZh__UjzIi1j7a/s1600/DSC08080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjTWDNMzZBnZicaxYHrR5hSHPrxk5P9Dhr3OceEd3YFqPZzBtHeItmq10jgiX-xforVkcMOE2YMbsT5U2Zz19KzN8kVJ8Asj9omqOOMx6Wx52XCzrUOlCU3rxQhVGkTaZh__UjzIi1j7a/s640/DSC08080.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIOTWR1hATtnGWrWl7o4OTN0KuvUkHvg2frUZHiUE6pX1K6C42cWyy5iBCbvyZ-rd-BdBabAiLMeIBc3gF1oE0RbeSJEoIEbZ0veg3AWFAkIQv94AZA4XEmpdG-fir1QWYW29PapWQmnV/s1600/DSC08020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-81290016999339311762011-06-26T20:55:00.000-07:002012-05-14T22:13:51.741-07:00Summer risotto with zucchini and mushrooms<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GHNzKys5ZtH1TjeLoMJhY0dHh5Jj6aJ_VkGBifHIrMf8YMEj8CgaeJ9VgZIx6DDVl4nLpN2droK05KVKUk6ru5bQEF5gUDpHheYE9v0llk-0q514F0kth8UL4UmVOuhV6V-d3Ni2obz-/s1600/Zucchini+and+mushroom+risotto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GHNzKys5ZtH1TjeLoMJhY0dHh5Jj6aJ_VkGBifHIrMf8YMEj8CgaeJ9VgZIx6DDVl4nLpN2droK05KVKUk6ru5bQEF5gUDpHheYE9v0llk-0q514F0kth8UL4UmVOuhV6V-d3Ni2obz-/s400/Zucchini+and+mushroom+risotto.JPG" width="400" /></a></div>
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One of my favorite habits is bringing my own lunch. It helps that I love leftovers. Sometimes, it is a simple vegetable salad, like roasted beets and fennel, a bit of local mozzarella with a piece of bread from my favorite Orwashers bakery. Other weeks, its leftovers from weekend cooking or something I prepared for the week on Sunday. Almost always, it is better than anything I could buy in one of many "cafeterias" with salad and sushi bars right next to each other (does anybody else find it odd?). Granted, there are many days when I don't bring lunch, but this week I'm looking forward to a lovely risotto with local zucchini, mushrooms, herbs, finished with freshly grated Parmesan. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAwNmFLvwNxK06nH-b8quxYDpFrnkNgEq_f5h7vI533rh4nY3lFU5FEtX358aC-yccujmTrHvNz5j191bY_wNmR2Az-DYhfehHgeJEE9-w1S6cc4b2wmQkIFb1MFUnwY53E9gP2xqfMbU/s1600/Zucchini+and+mushroom+risotto+close+up.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAwNmFLvwNxK06nH-b8quxYDpFrnkNgEq_f5h7vI533rh4nY3lFU5FEtX358aC-yccujmTrHvNz5j191bY_wNmR2Az-DYhfehHgeJEE9-w1S6cc4b2wmQkIFb1MFUnwY53E9gP2xqfMbU/s320/Zucchini+and+mushroom+risotto+close+up.JPG" width="320" /></a></div>
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Now, I know that we are all very busy and the idea of packing a lunch may seem overwhelming. Not to channel Jamie Oliver, but I want food that helps me get through a very busy day. So next Sunday, I urge you to hit the farmers' market (or your local grocer), pull out a skillet, dump some rice, sip on a summer white and stir yourself some lunch. It is a 45 minute effort (think of it as 9 minutes per workday, which is faster than standing in line at Europa cafe) that will reward you every day of the week. </div>
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<u><i>Risotto with zucchini and mushrooms</i></u></div>
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1 large or 2 medium zucchini, rinsed and cut into 1/4 inch cubes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8d5O994v66PKsZDUB53AWLVn8jgMq0BILTQtiKmk5HM5YED4_I3v6si1xnHE-PfqgFX_OzimPuvfBToRynhAOA71OBU2_fn9v5fBDGlVJMUS1-4wr7xqAAt7D-HcBhso1gSYPcSC1Ler-/s1600/Mushrooms+for+risotto.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8d5O994v66PKsZDUB53AWLVn8jgMq0BILTQtiKmk5HM5YED4_I3v6si1xnHE-PfqgFX_OzimPuvfBToRynhAOA71OBU2_fn9v5fBDGlVJMUS1-4wr7xqAAt7D-HcBhso1gSYPcSC1Ler-/s200/Mushrooms+for+risotto.JPG" width="150" /></a>1 pound of cremini mushrooms, scrubbed and cut into 1/4 inch cubes</div>
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1 medium onion (I used the bulb and the greens of a mild spring onion), diced</div>
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3 cloves of garlic or 1 head of spring garlic, chopped</div>
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The leaves of 6 6 sprigs of thyme</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27I6VdiTybGVpMUoir8IWJvIJtkziDpA-BnGq8y2ELhiubtx4tcLxvlz57XJVzeNZQ3TLIkqu1eSjI5DTQH2MvN1jjRYlY-88Q_yYv4srYCAQQhFWjodTsDdxBqj3DFCPya8-loC4TAdG/s1600/Zucchini+for+risotto.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27I6VdiTybGVpMUoir8IWJvIJtkziDpA-BnGq8y2ELhiubtx4tcLxvlz57XJVzeNZQ3TLIkqu1eSjI5DTQH2MvN1jjRYlY-88Q_yYv4srYCAQQhFWjodTsDdxBqj3DFCPya8-loC4TAdG/s200/Zucchini+for+risotto.JPG" width="200" /></a>1 sprig of rosemary or savory (I used dried savory from Keith's Farm)</div>
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6 - 8 cups of chicken stock, preferably homemade</div>
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1 cup of white wine (no need to be fancy, but use something you would drink)</div>
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2 cups of risotto rice, such as Arborio</div>
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3 tablespoons of olive oil</div>
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2 tablespoons of butter</div>
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1 cup of freshly grated Parmesan</div>
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8 sprigs of parsley, chopped</div>
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A dozen basil leaves, chopped</div>
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Salt and freshly ground pepper</div>
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In a medium pan, bring the chicken stock to the boil and then reduce the heat to a bare simmer. Warm a large saute pan over medium-high heat with one tablespoon of olive oil. Saute the zucchini, stirring occasionally and salting at the end, until yielding and slightly browned. Move to a bowl. Add another tablespoon of olive oil and cook the mushrooms over high heat, stirring once in a while until well-browned. Do not disturb the mushrooms for the first 3 - 4 minutes in the pan. They will release a lot of water and you want that water to evaporate so that the mushrooms can brown nicely. Season the mushrooms with salt and pepper and move them to the bowl with zucchini.</div>
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Wipe or rinse the pan, then heat the remaining 1 tablespoons of olive oil with 1 tablespoon of butter over low-medium heat. Add the onion, garlic, thyme, and rosemary or savory, and cook until softened and fragrant, but not browning. Add the rice and stir for 2 -3 minutes to coat the rice with the fat in the pan. Pour in the wine and stir until most of the wine is absorbed or evaporated. Now add the hot stock, 1 ladle at a time, stirring frequently, until the rice is plump with a slightly chewy center and the "sauce" leaves traces on the bottom of the pan. You don't want rice soup but you also don't want rice pilaf. Think of the desired texture as that of rice pudding, but with stock instead of milk. This usually takes me at least 20 minutes. Before you add the last ladleful, fold in the zucchini and the mushrooms. Add the last of the stock and stir for a bit to let the flavors combine. Turn off the heat and stir in Parmesan, the last tablespoon of butter, the parsley, the basil, and some pepper. Taste and add more salt, if needed. Serve immediately and garnish with more Parmesan, if you like to spoil yourself like that. Pat yourself on the back for making a delicious and healthy lunch that is a lot better than a turkey club sandwich. </div>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-32965337190088863942011-06-14T23:43:00.000-07:002011-06-14T23:43:36.094-07:00Strawberry-rhubarb ice cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6yoY17S9sRxGd9GNdF3LkLI8tAneOIjJxrYiEVdhwwEm-QRUQ_W5kIxAxJvnj-BMz4eGoppm62bxNf9E6kRujNIHVEJJflUGYrBL1jf3953X-k6vEh9Co5Qv0j0OSVZHTUiiuOvjfv22t/s1600/Strawberries+and+ice+cream.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6yoY17S9sRxGd9GNdF3LkLI8tAneOIjJxrYiEVdhwwEm-QRUQ_W5kIxAxJvnj-BMz4eGoppm62bxNf9E6kRujNIHVEJJflUGYrBL1jf3953X-k6vEh9Co5Qv0j0OSVZHTUiiuOvjfv22t/s320/Strawberries+and+ice+cream.JPG" width="320" /></a>So, my sister is a total morning person. When I visit her, by the time I wake up, she has cleaned the house, done yoga, finished her weekly grocery shopping, and made us a coffee. I, on the other hand, crankily get out of bed around 11, searching for that coffee and don't really get going till 1 or so. In my defense, I am writing this post at 2am. See, we all have our special skills.<br />
Ok, back from the sleeping tangent (it is 2am, after all). Our wake-up preferences affect when we shop at the farmers' market. She is usually there just in time for the opening. I am usually rushing before the stands close at 3pm or so. Both approaches have their advantage - she gets the pick of the best stuff, while I get the end-of-day bargains. I am going to argue that my strategy works really well for produce that is in season and plentiful. To prove my point, I bought $10 worth of strawberries at about 3:35pm last Saturday that will easily last me for the entire week. I would have paid $15 for the same berries if I showed up earlier.<br />
Now, I looooove strawberries, but even I have my limits. It was clearly time for ice cream. I had some rhubarb at home and thought the classic combo would work really well with cream and frozen. I was right; the flavors work great. What I did not realize until later was that rhubarb is high in pectin and adds a particularly luscious quality to the ice cream. Err, I am eating this stuff out of the tub as I type.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR51pY2z9yw9wpMWbU2XiG-4hTHYNV9DY0yH3HKCnbmp_lMweIBtdqNQeerqaBUyeQmytt4z8uYKik3N6v37wzVJYKF7XdxHG4_6AiVn1rljeFBLe_OOhIZOOMVpE2FFA_-djbFzi75KGL/s1600/Ice+cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR51pY2z9yw9wpMWbU2XiG-4hTHYNV9DY0yH3HKCnbmp_lMweIBtdqNQeerqaBUyeQmytt4z8uYKik3N6v37wzVJYKF7XdxHG4_6AiVn1rljeFBLe_OOhIZOOMVpE2FFA_-djbFzi75KGL/s400/Ice+cream.JPG" width="300" /></a></div><br />
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The recipe is based on <a href="http://www.foodandwine.com/recipes/vanilla-bean-ice-cream">Jenni Britton</a>'s formula that uses cornstarch instead of egg yolks. I find that absence of yolks leads to a cleaner tasting base that is particularly suitable for fruity ice creams. I also swapped 1 cup of milk with the fruit.<br />
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<i><u>Strawberry-rhubarb ice cream</u></i><br />
5 stalks of ripe rhubarb, chopped into 1/4 inch pieces<br />
1/2 pound of good local strawberries, hulled and quartered<br />
1 cup whole milk<br />
1 tablespoon plus 1 teaspoon of cornstarch (that's 4 teaspoons if you don't want to dirty two spoons)<br />
11/4 cups of heavy cream<br />
2/3 cups of sugar for the ice cream base plus 1/2 cup of sugar for the strawberries and rhubarb<br />
1 teaspoon of vanilla extract<br />
2 tablespoons of cream cheese, softened<br />
1/8 teaspoon of salt<br />
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First, cook the rhubarb and 1/2 cup of sugar over medium-low heat until the the mixture comes to a boil and the rhubarb starts breaking down. Add the strawberries, bring to a boil once more, and turn off the heat. You don't want to make jam here. Let the mixture hang out and cool a bit while you make the ice cream base.<br />
Mix well the 2 tablespoons (also known as a bit) of milk with the cornstarch in a small container. Heat up the rest of the milk, the cream, and the sugar in a medium saucepan over medium heat until boiling. Turn off the heat and whisk in the cornstarch slurry. Turn the heat back on to medium-low and cook, whisking frequently, until the milk mixture coats the back of a spoon and a trail is left if you drag your finger across it. Fold in 11/4 cup of the strawberry-rhubarb mixture and cook for another minute. Off the heat, whisk in the vanilla, the cream cheese, and the salt. Set the pot with the ice cream base in an ice bath and cool, stirring occasionally for 20 minutes or so. Don't worry, there are no egg yolks to curdle here, so you don't have to cool it very fast. <br />
Refrigerate the base until cold. Churn in your ice cream maker per directions. Try not to eat it off the spoon. Once churned, move it to another container and freeze for at least a couple of hours to allow the ice cream to "mature". Have a date. Eat. Drink a nice sparkling desert wine (there are strawberries involved, after all). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9JHGmTxuFHqQRhT3cOr7apkNoWWZ-ptVupf9_vds5qkxn5McgKAXgs1-K3o5LReh-zKCV6iFHfjb3DOyExFU3qS6bKP31zbnnwnW1fzVHvch4oMkFnZhd7xd-ETYM52fBfHSjB7d1DuX/s1600/Strawberries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9JHGmTxuFHqQRhT3cOr7apkNoWWZ-ptVupf9_vds5qkxn5McgKAXgs1-K3o5LReh-zKCV6iFHfjb3DOyExFU3qS6bKP31zbnnwnW1fzVHvch4oMkFnZhd7xd-ETYM52fBfHSjB7d1DuX/s400/Strawberries.JPG" width="400" /></a></div>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-52245592004965620602011-06-07T20:23:00.000-07:002011-06-07T20:23:04.032-07:00Perfect brunch - dandelion greens salad with bacon, spring garlic, and soft-boiled egg<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPo5VtMZ28SfeSzAac1KK0iiHufj9LFKQRevq6G35krKin5-ClksqaxbFOSblnMg5PK3bZNNixTW9HuSto0j6u5mkqeCUPd5lv-v3rhm01Y9mgXjhJrHLZ7-UFRv4kizsIqWMp4A-RHtF4/s1600/Dandelion+Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPo5VtMZ28SfeSzAac1KK0iiHufj9LFKQRevq6G35krKin5-ClksqaxbFOSblnMg5PK3bZNNixTW9HuSto0j6u5mkqeCUPd5lv-v3rhm01Y9mgXjhJrHLZ7-UFRv4kizsIqWMp4A-RHtF4/s400/Dandelion+Salad.JPG" width="400" /></a></div><br />
One of my favorite restaurants is <a href="http://www.aldilatrattoria.com/">al di la</a> in Park Slope, Brooklyn. I love the perfectly shabby, cozy dining room with its big window, pressed tin ceiling and an old chandelier. I would eat their calf liver weekly, if allowed, and I have friends obsessed with their roast chicken. I've never met anybody who didn't like the place. Perhaps if I did, I would not be friends with them. Last time there, my dear friend Assel and I shared a warm dandelion greens salad, which immediately sprang to mind when I spotted the greens at my Sunday market. I also spotted spring garlic, odds and ends pieces of local bacon (great deal if your farmer sells it, because it is usually cheaper than sliced bacon), and eggs. Suddenly, I was looking at an excellent Sunday brunch - bitter dandelions wilted with sharp bacony dressing, mellow bites of garlic and rich egg yolk caught in the leaves, a hunk of <a href="http://www.orwasherbakery.com/index.php">Orwasher's</a> excellent ale bread to sop it all up. I used about 1/3 a large bunch of greens with 1/4 pound of bacon and 1 egg (well, I added a couple quail eggs given to me at the market as well). This was a very generous lunch for one, but would also serve two, if you are people with normal appetites or have something else to eat. I would boil another egg, though; you don't want to fight over egg yolk first thing on a lovely Sunday afternoon. Follow with a coffee and some local strawberries, as if you needed another reminder that summer is awesome.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItcjV4hyyMNpLlLeakO3DJCT-tz9q0RW7SyYudiFethpnPxcPCsKzg5ar-ySLveHe2rdzrgwJd1Pe68sjGR5DR8c6TtgfoEPRUQEbbn0bFtyTUAQL41yq5eC75Hujw_0V7ADb3NamIJ16/s1600/Dandelion+Salad+Egg+focus.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItcjV4hyyMNpLlLeakO3DJCT-tz9q0RW7SyYudiFethpnPxcPCsKzg5ar-ySLveHe2rdzrgwJd1Pe68sjGR5DR8c6TtgfoEPRUQEbbn0bFtyTUAQL41yq5eC75Hujw_0V7ADb3NamIJ16/s320/Dandelion+Salad+Egg+focus.JPG" width="240" /></a><br />
<u><em>Warm dandelion greens salad with bacon, spring garlic, and egg</em></u><br />
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Ingredients:<br />
1/3 bunch dandelion greens, torn into 2 -3 inch pieces, washed and dried well<br />
Parsley leaves, picked off a few sprigs (optional, but tasty)<br />
1/4 pound of applewood smoked bacon, chopped into 1/4 inch pieces<br />
1 sprig of spring garlic, sliced<br />
1 - 2 fresh eggs, depending if you are sharing or being selfish<br />
1 - 2 tablespoons of olive oil, adjusted to your bacon's fattiness<br />
1/2 lemon, juiced<br />
2 -3 tablespoons Sherry wine vinegar<br />
Salt and pepper to taste. I would suggest adding salt to the salad after you dress it, if necessary, because bacon can be salty.<br />
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For a perfect soft-boiled egg, put an egg in a small pot with room temperature water and bring to the boil. Boil for exactly 4 minutes, transfer to a bowl with room temperature water to let cool. Meanwhile, warm a small skillet with a tablespoon of oil over low-medium heat and cook the bacon to render the fat and let it crisp. With a spoon (ideally, a slotted one), transfer the bacon to a medium mixing bowl leaving the fat behind. To this awesome bacon fat add the spring garlic and saute gently until the garlic is softened and it smells like garlicky cured pork in your kitchen. Turn off the heat and check the amount of fat in the pan. If it looks dry, add another tablespoon of olive oil and whisk in the lemon juice, 2 tablespoons of vinegar, and freshly ground pepper. Put the greens and parsley on top of the bacon, dump the warm dressing and toss thoroughly. Let the greens sit, wilt, and relax, while you peel the egg, carefully. Taste the salad and add salt and a bit more vinegar, if needed. Remember, the egg will bring more fat to the party, so you want the salad on the acidic side to start with. Put the salad in a wide, shallow serving bowl and top with the egg that you gently split to expose the runny yolk. Try not to feel like a semi-pro.The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-16007013529376108852011-05-25T22:31:00.000-07:002011-05-26T10:53:14.487-07:00Upside-down rhubarb cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrm-qhjdAcp5i4xlEzIhwJOffiu56KfJjoZRHmtQ9Strzbkx56y9RGlzIdVcW895M3OiX6Kd8Hk_ZTwpg9UGMPxEE_V8Aiii-zMkxDauqhQEV_GDVFFicY1JMcKrH4gzOKeYRD8cGU1-X/s1600/Rhubarb+cake+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrm-qhjdAcp5i4xlEzIhwJOffiu56KfJjoZRHmtQ9Strzbkx56y9RGlzIdVcW895M3OiX6Kd8Hk_ZTwpg9UGMPxEE_V8Aiii-zMkxDauqhQEV_GDVFFicY1JMcKrH4gzOKeYRD8cGU1-X/s640/Rhubarb+cake+slice.JPG" width="640" /></span></a></div><br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Xw-eQuSFUUS0_zXDyalqyY3Q1I2LP8AKrSP9lyiEE53EN_m5be2bB6sTlynddM7rc3W8z7G8G8I63xn_NvVZVA6-sOYBMZxiQnD5_RVh7wl3R3XGg59N82Wb4dB9rSljeHlaK6ayU4Ud/s1600/Rhubarb+cake+top.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Xw-eQuSFUUS0_zXDyalqyY3Q1I2LP8AKrSP9lyiEE53EN_m5be2bB6sTlynddM7rc3W8z7G8G8I63xn_NvVZVA6-sOYBMZxiQnD5_RVh7wl3R3XGg59N82Wb4dB9rSljeHlaK6ayU4Ud/s320/Rhubarb+cake+top.JPG" width="240" /></a><span class="Apple-style-span" style="font-family: inherit;">I love rhubarb not only because it offers a lovely tangy counterpoint to simple sweetness, delivers a pretty pink, but also because it indicates that spring is finally here. A humble vegetable, classified as a fruit (I guess an opposite of a tomato), rhubarb's appearance at farmers' stands means that its time for asparagus, spring peas, with strawberries not far behind. Spring being my favorite time of the year, I appreciate rhubarb's signal. </span></div><span class="Apple-style-span"><br />
<span style="font-family: inherit;"></span></span><span style="font-family: inherit;"><span class="Apple-style-span">While rhubarb pie is a classic, I was in no mood to start pie dough at 10pm on a Sunday. I was craving a cake with soft crumb that would let the rhubarb flavor come through, not too sweet for a Monday morning breakfast treat at work, but indulgent enough to have with an afternoon tea. </span><span class="Apple-style-span">The Gourmet recipe was just about perfect, but I reduced the sugar in the topping to 1/2 cup, replace anise with orange zest, and forgot to add the 1/4 cup of milk with no evidence of harm. My version is below with the link to the original. </span><span class="Apple-style-span">The batter comes together in a no time and you don't have to lay out the rhubarb cubes as obsessively as I did. Also, baking this in a cast iron skillet reduces clean up. If you don't have an oven proof skillet of the right size, just melt the butter and the brown sugar on the stove top and then pour it into the cake pan. </span></span><br />
<br />
<i><u><span class="Apple-style-span" style="font-family: inherit;">Upside-down rhubarb cake</span></u></i><br />
<span class="Apple-style-span" style="font-family: inherit;">(Adapted, slightly, from </span><a href="http://www.epicurious.com/recipes/food/views/Rhubarb-Anise-Upside-Down-Cake-101504"><span class="Apple-style-span" style="font-family: inherit;">Gourmet</span></a><span class="Apple-style-span" style="font-family: inherit;"> magazine)</span><br />
<br />
<strong><span class="Apple-style-span" style="font-family: inherit;">For topping</span></strong><br />
<ul class="ingredientsList" style="list-style-type: none; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 stick (1/4 cup) unsalted butter</span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup packed light brown sugar</span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 1/2 pounds trimmed rhubarb</span></li>
</ul><span class="Apple-style-span"><br />
</span><strong><span class="Apple-style-span" style="font-family: inherit;">For cake</span></strong><br />
<ul class="ingredientsList" style="list-style-type: none; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Zest of 1 orange, ideally organic, because most of the pesticides are on the skin</span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 1/2 cups all-purpose flour</span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 1/2 teaspoons baking powder</span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon baking soda</span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon salt</span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 stick (1/2 cup) unsalted butter, softened</span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2/3 cup granulated sugar</span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon vanilla</span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 large eggs</span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup well-shaken buttermilk</span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong><span class="Apple-style-span" style="font-family: inherit;">Make topping:</span></strong><span class="Apple-style-span"><br />
<span style="font-family: inherit;">In a well-seasoned 10-inch cast-iron skillet melt butter over moderate heat until foam subsides and reduce heat to low. Sprinkle brown sugar evenly onto bottom of skillet and heat, stirring occasionally, until the brown sugar melts. Remove skillet from heat. Cut enough rhubarb crosswise into 1-inch pieces to measure 3 cups and decoratively arrange, rounded sides down, in one layer over brown sugar.</span></span></li>
</ul><div><div class="instruction" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
<span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 350°F.</span><br />
</div><div class="instruction" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong><span class="Apple-style-span" style="font-family: inherit;">Make cake:</span></strong><span class="Apple-style-span"><br />
<span style="font-family: inherit;">Into a bowl sift together flour, baking powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla and orange zest. Add eggs 1 at a time, beating well after each addition. With mixer on low speed add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and beating until just combined (do not overbeat).| Spoon batter over rhubarb in skillet, spreading evenly (be careful not to disturb rhubarb), and bake cake in middle of oven until golden, about 45 minutes, or until a tester comes out clean. Cool cake in skillet on a rack 15 minutes.</span></span><br />
<span class="Apple-style-span"><br />
</span><span class="Apple-style-span" style="font-family: inherit;">Run a thin knife around edge of skillet and invert a plate over skillet. Keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully remove skillet and serve cake warm or at room temperature. Feel free to share with colleagues.</span></div></div>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com1tag:blogger.com,1999:blog-5584700572273081729.post-19348921893433502172011-05-22T19:40:00.000-07:002011-05-22T19:45:15.603-07:00Remembering Indonesia over a bowl of gado gado noodles<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQznsekWIAq96hLJX5oCE5BZARUDQkEeK0WcB_02HiEqRtUDOdpZM8wdxYk5lH3q541v1q4ZN3GgR2DAGUhVR9-vQxTXkJmxDqiHMp5r80QeFOhpCQCZRRqbkFOvLUGo7fZVTCLz6UFvcV/s1600/DSC07969.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQznsekWIAq96hLJX5oCE5BZARUDQkEeK0WcB_02HiEqRtUDOdpZM8wdxYk5lH3q541v1q4ZN3GgR2DAGUhVR9-vQxTXkJmxDqiHMp5r80QeFOhpCQCZRRqbkFOvLUGo7fZVTCLz6UFvcV/s640/DSC07969.JPG" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">DC sunset from my window</span></td></tr>
</tbody></table><span style="font-size: small;"><span style="font-family: inherit;">About a month ago I was in Indonesia, where I met a group of wonderful Fulbright scholarship recipients, who are teaching English in Malaysia. We watched stunning Bali sunsets, ate at the night market, partied in a 5 floor nightclub, and spent hours at the pool...ah-h-h enjoying DC sunset and a bowl of udon gado gado, Indonesian raw salad, I want to thank people who have made my vacation in Bali truly unforgettable. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;">This recipe is for you guys and for all Fulbright recipients, Peace Corps volunteer, students, and anyone who is searching for a delicious South East Asian recipe that can be easily prepared in a microwave.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga47ZwFel0juPQFaZG-Vzpcbl1iBZxjFsHZIHq7jzATVOSB3qEm5ng27CQAlxDqNRHho5-fOx6PYIOI0E6kDtw9Hm2WEmFFRCa9VthCgjS3fx4vL4ONaM4pJDYVkT8fM6tFpteVDvuS2Bl/s1600/DSC07956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga47ZwFel0juPQFaZG-Vzpcbl1iBZxjFsHZIHq7jzATVOSB3qEm5ng27CQAlxDqNRHho5-fOx6PYIOI0E6kDtw9Hm2WEmFFRCa9VthCgjS3fx4vL4ONaM4pJDYVkT8fM6tFpteVDvuS2Bl/s640/DSC07956.JPG" width="640" /></a></span></div><span style="font-size: small;"><u><i>Spicy peanut sauce (1 3/4 cup)</i></u></span><br />
<span style="font-size: small;"><i>1/2 cup roasted peanuts or, if you don't have a food processor, 1/2 cup peanut butter</i></span><br />
<span style="font-size: small;"><i>1 jalapeno, seeds and membrane removed</i></span><br />
<span style="font-size: small;"><i>1 tsp shrimp paste</i></span><br />
<span style="font-size: small;"><i>1 cup full fat coconut milk</i></span><br />
<span style="font-size: small;"><i>1 tbsp soy sauce</i></span><br />
<span style="font-size: small;"><i>1 tbsp sesame seed oil</i></span><br />
<span style="font-size: small;"><i>1inch ginger finely chopped</i></span><br />
<span style="font-size: small;"><i>1 glove garlic crushed</i></span><br />
<span style="font-size: small;"><i>1 generous pinch of salt</i></span><br />
<span style="font-size: small;"><i>1 tbsp brown sugar/honey/agave </i></span> <br />
<span style="font-size: small;"><i>Pulse all ingredients in a food processor until smooth</i></span><br />
<br />
<span style="font-size: small;"><i>if you do not have a food processor</i></span><br />
<br />
<span style="font-size: small;"><i>Place ginger, jalapeno, and garlic on a chopping board, sprinkle sugar and salt on top. Press sugar and salt into the ingredients with a side of your knife until the mixture turns into a paste.</i></span><br />
<span style="font-size: small;"><i>Mix the paste with the rest of the ingredients.</i></span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjst3lvgi98nAbSHTxhFvJfcJ46GPizz0shXSHFs8BvGNT6jdlS1b8bpGABmbkFyP7uR-vdvSks7W3tLKmYffcOiK0H4UMp-rgBVpJcKKkaOBjG4hekbIVcs_O7AdIbI6YclOc_CpCPdm94/s1600/DSC07960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjst3lvgi98nAbSHTxhFvJfcJ46GPizz0shXSHFs8BvGNT6jdlS1b8bpGABmbkFyP7uR-vdvSks7W3tLKmYffcOiK0H4UMp-rgBVpJcKKkaOBjG4hekbIVcs_O7AdIbI6YclOc_CpCPdm94/s640/DSC07960.JPG" width="640" /></a></span></div><span style="font-size: small;"><u><i>Noodles (serves 4)</i></u></span><br />
<span style="font-size: small;"><i>1/2 cup string beans trimmed </i></span><br />
<span style="font-size: small;"><i>2 large carrots cut into 1" sticks</i></span><br />
<span style="font-size: small;"><i>4 eggs</i></span><br />
<span style="font-size: small;"><i>1 lb. udon or other long noodles</i></span><br />
<span style="font-size: small;"><i>1 cup cabbage/ spinach</i><i> shredded </i><i> </i></span><br />
<span style="font-size: small;"><i>4 scallion chopped </i></span><br />
<span style="font-size: small;"><i>1/2 cup bean sprouts</i></span><br />
<span style="font-size: small;"><i> </i></span><br />
<span style="font-size: small;"><i>1/2 cup peeled cucumber cubed</i></span><br />
<span style="font-size: small;"><i>1 lb tempeh/extra firm tofu cubed</i></span><br />
<span style="font-size: small;"><i>pinch of salt</i></span><br />
<span style="font-size: small;"><i>Fill a microwave safe bowl with hot water and 1 tbsp salt. Place beans, carrots, and eggs in the bowl. Cook on high for 5 minutes until vegetables are tender. Blanch vegetables in ice water leaving eggs in the bowl with hot water. Set vegetables aside.</i></span><br />
<br />
<span style="font-size: small;"><i>Add noodles to the bowl. Cook on high for another 7 minutes or until the noodles are cooked through adding more water if needed. Remove eggs from the bowl. While eggs are cooling, strain the noodles. Toss hot noodles with cabbage/spinach, bean sprouts, scallions, and 1 cup of sauce. </i></span><br />
<br />
<span style="font-size: small;"><i>Peel and slice eggs. </i><i>Top with vegetables, eggs, and tempeh/tofu. Poor the remaining sauce on top and enjoy.</i></span>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com2tag:blogger.com,1999:blog-5584700572273081729.post-11070942163929090872011-05-16T19:10:00.000-07:002011-05-17T07:55:17.304-07:002 sisters cooking Mexican!<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNIEqRcT6gn1ysoPHCFFVfj6peCGYUl0m7j16M4GQ_1j6gukhGLNDFeizK0ZSXL1RabR2qBwUyw7SsbvGJfD1DrsS1iDJo1PoCL8wTFDDSI6r84Na9F7_0JdEU1mttkpv-uum8iUUrB7_/s1600/Rib+eye+taco.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNIEqRcT6gn1ysoPHCFFVfj6peCGYUl0m7j16M4GQ_1j6gukhGLNDFeizK0ZSXL1RabR2qBwUyw7SsbvGJfD1DrsS1iDJo1PoCL8wTFDDSI6r84Na9F7_0JdEU1mttkpv-uum8iUUrB7_/s640/Rib+eye+taco.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWVIOJ2sY_4bTAIYjaTZDy1ToCsTcHMzT8xQtWVxTz5OYSnwuNg0bxbs7uRk5AlG1M7hx49gB4ZiW5YDL9At98Z62Z4eaHUPJRxL4gRofi7R31nrftk7YQIOpvAMyPZVBDWAPsgA59G0_/s1600/Rib+eye+for+taco.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWVIOJ2sY_4bTAIYjaTZDy1ToCsTcHMzT8xQtWVxTz5OYSnwuNg0bxbs7uRk5AlG1M7hx49gB4ZiW5YDL9At98Z62Z4eaHUPJRxL4gRofi7R31nrftk7YQIOpvAMyPZVBDWAPsgA59G0_/s320/Rib+eye+for+taco.JPG" width="240" /></a>Hello friends, I have missed you! Unless you wanted to read recipes for a green salad or grated carrots, I have not had much to contribute to this blog. Fortunately, Saule came to visit and dragged me out of my rut, literally and figuratively! Last Friday, we visited the CIA (the culinary school, not the agency) and she'll tell you about it. I want to share a few recipes we were inspired to cook in a vaguely Mexican vein. How vaguely? Well, there was guacamole with spring onions, rib-eye tacos, quick-pickled vegetables, and roasted asparagus with queso fresco all washed down with the fine Blue Point Toasted lager. It was so nice to cook again and even better to cook together. I also still find it remarkable that my sister manages to leave the kitchen spotless BEFORE we sit down for dinner!<br />
<br />
<u><i>Rib-eye tacos</i></u><br />
We used about a pound of Wilklow Orchards grass-fed rib-eye to feed two<br />
<br />
1 pound of good quality rib-eye or another favorite steak, sliced across the grain about 1/4 inch thick<br />
1 chipotle pepper in adobo, chopped finely<br />
1 large lime, juiced<br />
1 clove garlic<br />
2-3 sprigs of spring onion or a small red onion, chopped finely<br />
2-3 sprigs of cilantro, chopped<br />
1 tablespoon of cumin seeds, toasted and crushed in a mortar and pestle or 2 teaspoons ground cumin<br />
Salt to taste<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9Gc3rzHQ7tS4SKya2N4fRthgogJtBVkHUyXr2h9s5XGugHLoh2RbRnfS91QnNC1ssOL231p1zD5oAIogZ3MlnAGm-amH-bwEKrKkxT-pBo6WmfjHypwxH5ZzKZ24g835EskVv2Hm1gM5/s1600/Pickled+radishes%252C+carrots%252C+and+pepper.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; height: 247px; margin-bottom: 1em; margin-right: 1em; width: 327px;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9Gc3rzHQ7tS4SKya2N4fRthgogJtBVkHUyXr2h9s5XGugHLoh2RbRnfS91QnNC1ssOL231p1zD5oAIogZ3MlnAGm-amH-bwEKrKkxT-pBo6WmfjHypwxH5ZzKZ24g835EskVv2Hm1gM5/s1600/Pickled+radishes%252C+carrots%252C+and+pepper.JPG" /></a></div>Mix all the ingredients and let the meat marinate for 2-3 hours in the refrigerator. Preheat a heavy skillet (we used cast iron) over medium-high heat until a tablespoon of oil shimmers. Sear the meat on both sides, being careful to not overcrowd the skillet until cooked as you desire. Scrape in the rest of the marinade and toss around a bit. Serve with corn tortillas and your favorite taco toppings, such as pickled veggies.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfG1l_1SSquGv-4IBP6dBxwtUw8-fKdgq0DyMTcf0e-nJkucz3cyMD6ZaqvQV4noKl_ahflJA2ShIFedLrJzQhBBPRS4rD6a_d4QldsyhIdwJ5_r0qhy8s8w3t5c3P34V_0Tbjc0c9AkY/s1600/Pickled+radishes%252C+carrots%252C+and+pepper.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<i><u>Quick-pickled vegetables</u></i><br />
We used radishes, carrots, and a red bell pepper, sliced on a mandoline. Feel free to use cabbage, mild turnips, and even broccoli stems. This volume generously served two, but the vegetables will also keep in the fridge for a few days.<br />
5 -6 radishes, sliced thinly<br />
1 carrot, peeled and sliced thinly<br />
1/2 large red bell pepper, sliced thinly<br />
1/2 teaspoon of salt<br />
1 teaspoon of sugar<br />
2 teaspoons of cumin seeds, toasted and crushed<br />
1/2 cup white vinegar<br />
1 tablespoon of water<br />
2-3 sprigs of cilantro, chopped<br />
<br />
Toss the vegetables in a medium bowl. Mix the vinegar, water, salt, sugar, and cumin and bring to a boil in a small saucepan. Pour the vinegar mixture over the vegetables, tossing well. Let sit for at least 30 minutes, mixing occasionally, and stir in the cilantro before serving. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32Ax4Y4wo6aTj7M0jHJq139QcgdI3T343bkA8OLkafMBqIxGyqiI4K5zjIEFT8S5oSUJhNFG8HGcishjW_RWhI4fsgUJQGVF9NSPqLLoplhJrVBgMXL39jORvHrAhmebwGoa7hFJGR8zK/s1600/Thyme.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32Ax4Y4wo6aTj7M0jHJq139QcgdI3T343bkA8OLkafMBqIxGyqiI4K5zjIEFT8S5oSUJhNFG8HGcishjW_RWhI4fsgUJQGVF9NSPqLLoplhJrVBgMXL39jORvHrAhmebwGoa7hFJGR8zK/s640/Thyme.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gratuitous shot of my thyme plant</td></tr>
</tbody></table>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0tag:blogger.com,1999:blog-5584700572273081729.post-8130986249120044732011-04-09T17:05:00.000-07:002011-04-09T17:05:06.832-07:00Peanut butter bread<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZmmz3ui8xlKD443H-k_sl4yQwre7ERvKpvMR8v3_bH-4wUtVVy46FWxzhedeAF49IPTCuN7E-Hffh-YgIjk8oVRzuHBq0W2KROaEJLKqUe2x3GPw_Jq8BYPqN96rBdVz03KjLVlh3Zv7/s1600/IMG_2634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZmmz3ui8xlKD443H-k_sl4yQwre7ERvKpvMR8v3_bH-4wUtVVy46FWxzhedeAF49IPTCuN7E-Hffh-YgIjk8oVRzuHBq0W2KROaEJLKqUe2x3GPw_Jq8BYPqN96rBdVz03KjLVlh3Zv7/s640/IMG_2634.JPG" width="640" /></a></span></div><span style="font-size: small;">For the past year </span><span style="font-size: small;"> I have been teaching Russian at the Global Language Network, a DC-based NGO that offers free language courses taught by native language speakers. GLN helped me to understand what a rewarding job teaching is as well as meet wonderful people interested in Russian language and culture. Last semester, my class presented me with a book by Jim Lahey, owner of the Sullivan Street Bakery in NYC and founder of no-knead bread technique. While many food writers and bloggers, including <a href="http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1">Mark Bittman</a> and <a href="http://steamykitchen.com/168-no-knead-bread-revisited.html">Jaden Hair</a>, celebrate the classic no-knead loaf, they overlook other recipes from <a href="http://www.amazon.com/My-Bread-Revolutionary-No-Work-No-Knead/dp/0393066304"><i>My Bread</i></a>. Today, I want to share the share a recipe for ultimate breakfast/snack/dessert bread that turns American classic peanut butter and jelly sandwich into a rustic, rich, and sweet loaf.</span><br />
<div class="" style="clear: both; text-align: left;"><span style="font-size: small;"><u><i>Peanut Butter and Jelly Bread</i><i><span class="ingredient"> </span></i></u></span></div><div class="" style="clear: both; text-align: left;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4-NCXJQTcjQhEalL8n7THK8E1WHbQO7vg27v5lgxwGdqwFY__YmIbfXuEQt2XHC-4vlPj4NBFg4_O0mvciOlFfGe_5xS6ma92LFO26NyLO3xNMVYsRVfExHt7PH6dpYFc2tw_XH4-MBz/s1600/IMG_2623.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><i><span class="ingredient">1 large (about 60 grams) egg, beaten </span></i></span></div><div class="" style="clear: both; text-align: left;"><span style="font-size: small;"><i><span class="ingredient">2 </span></i></span><span style="font-size: small;"><i><span class="ingredient">cups plus 2 Tbsp (280 grams) bread flour </span></i></span></div><div class="" style="clear: both; text-align: left;"><span style="font-size: small;"><i><span class="ingredient">2 Tbsp (20 grams) whole wheat flour </span></i></span></div><div class="" style="clear: both; text-align: left;"><span style="font-size: small;"><i><span class="ingredient"> 3/4 Tsp (4 grams) kosher salt </span></i><i><span class="ingredient"></span></i></span></div><span style="font-size: small;"><i><span class="ingredient">1/4 teaspoon (1 gram) instant or other active dry yeast</span></i></span><br />
<span style="font-size: small;"><i><span class="ingredient">1 cup </span></i><i><span class="ingredient">plus 2 tablespoons (260 grams) cool (55 to 65 degrees F) water</span></i><i><span class="ingredient"> </span></i></span><br />
<span style="font-size: small;"><i><span class="ingredient">3 tablespoons (50 grams) unsalted smooth peanut butter</span></i></span><br />
<span style="font-size: small;"><i><span class="ingredient">1/4 cup (35 grams) unsalted dry-roasted peanuts, whole</span></i></span><br />
<span style="font-size: small;"><i><span class="ingredient">1/4 </span></i><i><span class="ingredient">(35 grams) unsalted dry-roasted peanuts, roughly chopped</span></i><i><span class="ingredient"> </span></i><i><span class="ingredient"> </span></i></span><br />
<div class="" style="clear: both; text-align: left;"><span style="font-size: small;"><i><span class="ingredient">1/3 cup (100 grams) seedless fruit jam of choice</span></i><i><span class="ingredient"> </span></i></span></div><div class="" style="clear: both; text-align: left;"><span style="font-size: small;"><i><span class="ingredient">nonstick cooking spray</span></i><i><span class="ingredient"> </span></i></span></div><div class="" style="clear: both; text-align: left;"><span style="font-size: small;"><i><span class="ingredient">additional flour for dusting </span></i></span></div><div class="" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4-NCXJQTcjQhEalL8n7THK8E1WHbQO7vg27v5lgxwGdqwFY__YmIbfXuEQt2XHC-4vlPj4NBFg4_O0mvciOlFfGe_5xS6ma92LFO26NyLO3xNMVYsRVfExHt7PH6dpYFc2tw_XH4-MBz/s1600/IMG_2623.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4-NCXJQTcjQhEalL8n7THK8E1WHbQO7vg27v5lgxwGdqwFY__YmIbfXuEQt2XHC-4vlPj4NBFg4_O0mvciOlFfGe_5xS6ma92LFO26NyLO3xNMVYsRVfExHt7PH6dpYFc2tw_XH4-MBz/s320/IMG_2623.JPG" width="320" /></a><span style="font-size: small;"><span class="ingredient"></span>Reserve 1 tablespoon of the beaten egg for glazing the bread. In a medium bowl, stir together the flours, salt, yeast, and the remaining egg. Blend the water and peanut butter in a blender until smooth (some settling will occur if this is left to stand, so blend just before using). Add mixture to the flour mixture and, using a wooden spoon or your hand, mix until you have a wet, sticky dough without any lumps, about 30 seconds. Stir in the whole peanuts until evenly distributed. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, about 12 hours.</span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKRpwnNm9aHjfn3cRZRTYpbSeouR1Aane9en0WJ6kPxQ3vUI9yS2l3PkJhRsyPBDnGHtTarkm2Ex6_0Zh8labGFZ4a7lCxmCxA6J-VYxg2pVAHqiHnAea_0d0dXkLV_iDmP0ucR-zo9Va/s1600/IMG_2618.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKRpwnNm9aHjfn3cRZRTYpbSeouR1Aane9en0WJ6kPxQ3vUI9yS2l3PkJhRsyPBDnGHtTarkm2Ex6_0Zh8labGFZ4a7lCxmCxA6J-VYxg2pVAHqiHnAea_0d0dXkLV_iDmP0ucR-zo9Va/s320/IMG_2618.JPG" width="240" /></a></span></div><span style="font-size: small;">When the first rise is complete, sprinkle the surface of the dough with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Lightly flour your hands and gently pat and pull the dough into a rough rectangle about 8 by 12 inches.</span><br />
<br />
<span style="font-size: small;">Now you're going to make a sort of jelly roll: Position the dough so a long side is in front of you. Spread the jam evenly over the surface of the dough, leaving a 1-inch border on all sides. Lift up the far side of the rectangle and fold one third of it over toward the center, then continue rolling up the remainder into a cylinder. With the seam on the bottom, tuck the ends of the roll under to seal them, so the jam doesn't ooze out during baking. </span><br />
<br />
<span style="font-size: small;">Lightly coat the loaf pan with cooking spray. Sprinkle half of the chopped peanuts into the bottom of the pan. Gently transfer the dough, seam side down, to the loaf pan. Sprinkle the remaining chopped peanuts onto the dough. Cover the dough with a towel and place it in a warm, draft-free spot to rise for 1 hour. The dough is ready when it has doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.</span><br />
<br />
<span style="font-size: small;">About 15 minutes before the end of the second rise, preheat the oven to 450°F, with a rack in the center.</span><br />
<br />
<span style="font-size: small;">Brush the top of the dough with the reserved beaten egg. Bake until golden, about 1 hour and 15 minutes. If the peanuts start to darken, loosely cover the loaf with foil. Use pot holders to invert the pan onto a rack, remove the pan, and turn the bread right side up to cool thoroughly. (Don't dawdle--the bread will get soggy if it cools in the pan.</span><br />
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<div class="ingredients-section"> </div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAuSOfChQxeGRUxWHQavZS2L49GrG0UQYgT8iDcU39Qkq3jmCtrdQV9hKExpG1YYc-h34vFGx7jk76x2PT1FNsJPnJwqFRPaI9CSNTur1BEukXo48m6OvT4GhgdUKfam5Lm3i9tThMmMv6/s1600/IMG_2630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAuSOfChQxeGRUxWHQavZS2L49GrG0UQYgT8iDcU39Qkq3jmCtrdQV9hKExpG1YYc-h34vFGx7jk76x2PT1FNsJPnJwqFRPaI9CSNTur1BEukXo48m6OvT4GhgdUKfam5Lm3i9tThMmMv6/s640/IMG_2630.JPG" width="640" /></a></span></div><span style="font-size: small;"><br />
</span>The 2 Sistershttp://www.blogger.com/profile/11481290913914895686noreply@blogger.com0