tag:blogger.com,1999:blog-23196779938187951142024-03-13T13:25:29.200-07:00The Walking CookbookChoose recipe. Memorize recipe. Make recipe without notes. Tell you all about it. Repeat weekly.The Walking Cookbookhttp://www.blogger.com/profile/01581992834639249557noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-2319677993818795114.post-57363256517415608462017-11-26T13:26:00.002-08:002017-11-26T13:26:31.481-08:00A New Home for The Walking Cookbook<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Hello, friends!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">It is with great excitement that I announce the newest home for The Walking Cookbook, <a href="http://thewalkingcookbook.com/">thewalkingcookbook.com</a>.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Come stop by!</span></div>
The Walking Cookbookhttp://www.blogger.com/profile/01581992834639249557noreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-77986242103425590982014-10-22T17:08:00.001-07:002017-11-26T13:27:07.520-08:00Pappardelle with Lamb Ragu and Ricotta<!-- Please call pinit.js only once per page -->
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "Trebuchet MS", sans-serif; text-align: center;">Check out this recipe on my new and improved website: <a href="http://thewalkingcookbook.com/">thewalkingcookbook.com</a></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ahh, <a href="http://www.pisticcinyc.com/" target="_blank">Pisticci</a>. Or in my cool person lingo, "Pisteech." </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I have memories of apartment hunting a few years ago, making my way uptown on the 1 train with an arrogant real estate broker who kept talking about his place on Central Park West. I get it, sir. You are wealthy. As the train moved above ground at 125th Street, he pointed out the window and said, "See that little street? Best Italian place is right up there, and you'd never expect it in this neighborhood." While I did not get my next apartment from him (10% broker's fee? No thanks!), I did get a new spot on my list of must-try restaurants. Fortunately I had the luxury of being walking distance from it for about a year, and I was <i>thisclose</i> to being a regular.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Although it is no longer in my neighborhood, <a href="http://www.pisticcinyc.com/" target="_blank">Pisticci</a> is a destination worth traveling to. Oh, and did I mention it is NYC's first <a href="http://www.pisticcinyc.com/pisticcis-gone-green.htm" target="_blank">carbon neutral restaurant</a>? When I started eating meat again and learned that I knew nothing about lamb, the <a href="http://www.pisticcinyc.com/pisticci-dinner.pdf" target="_blank">Maltagliati with Ricotta, Spinach, and Lamb </a>was something I decided to try. Could you resist with a description like this?</span><br />
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<a href="http://2.bp.blogspot.com/--giFgecPqFA/VFbZIFgKUvI/AAAAAAAAAVQ/e67U5hhasbY/s1600/Screen%2BShot%2B2014-11-02%2Bat%2B8.23.26%2BPM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="51" src="https://2.bp.blogspot.com/--giFgecPqFA/VFbZIFgKUvI/AAAAAAAAAVQ/e67U5hhasbY/s1600/Screen%2BShot%2B2014-11-02%2Bat%2B8.23.26%2BPM.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">It was fabulous! So with nothing but the menu description and my one experience eating it at the restaurant, I decided to give it a go at home. I <a href="http://walkingcookbook.blogspot.com/2013/04/fresh-pasta-throwdown-7-options-3.html" target="_blank">made my own pappardelle</a> (can't really have <a href="http://en.wikipedia.org/wiki/Maltagliati" target="_blank">maltagliati</a> without pasta scraps), but most gourmet grocery stores have fresh pasta you can buy.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Try it on your own, send your thoughts, and when you are in New York come try it in person!</span><br />
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<a href="http://1.bp.blogspot.com/-7nV4cP51cDU/VEg3JlJF5RI/AAAAAAAAAUs/GiRbRwGlXa0/s1600/IMG_5625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="480" src="https://1.bp.blogspot.com/-7nV4cP51cDU/VEg3JlJF5RI/AAAAAAAAAUs/GiRbRwGlXa0/s1600/IMG_5625.JPG" width="640" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Pappardelle with Lamb Ragu and Ricotta</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">A Walking Cookbook original recipe inspired by <a href="http://www.pisticcinyc.com/" target="_blank">Pisticci</a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Recipe assistance from <a href="http://www.bonappetit.com/recipe/classic-rag-bolognese" target="_blank">Bon Appetit</a> and <a href="http://en.wikipedia.org/wiki/Rag%C3%B9" target="_blank">Wikipedia</a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Prep Time: 20 min.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Cook Time: 60 min.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Serves 4-6</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp butter</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp olive oil</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2/3 cup carrot, finely chopped</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2/3 cup celery, finely chopped</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2/3 cup onion, finely chopped</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 cloves garlic, minced or grated</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 tsp dried thyme</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 tsp dried oregano</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 tsp dried basil</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 lb lamb shoulder, cut into cubes</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 small can tomato paste</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 cup red wine</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 cups chicken broth</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">salt and pepper, to taste</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup ricotta cheese</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 lb wide, flat pasta (fresh tagliatelle or pappardelle preferable-- <a href="http://walkingcookbook.blogspot.com/2013/04/fresh-pasta-throwdown-7-options-3.html" target="_blank">here's how</a>)</span></li>
</ul>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Mise en Place (prework for those of us who can't multitask):</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1. Chop carrots, celery, and onion finely</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2. Mince or grate garlic</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3. Measure the dried herbs into the same container.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4. Measure wine and chicken broth in separate containers.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">5. Cut the lamb shoulder into cubes. I have no tips for doing this... my process wasn't pretty.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">6. Fill a pot with salted water so it is ready to boil when you want to cook the pasta.</span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Preparation:</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1. Heat a sautee pan to medium and add the butter and oil.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2. Once the butter is melted, add the garlic, carrot, celery, and onion. Cook on low for 6 minutes, stirring frequently, until slightly softened but not browned. Onions should be translucent.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3. Push the veggies to the side of the pan and increase the heat to medium. Add the lamb cubes and the bone piece if it still has meat on it. Cook for 1 minute on each side to brown the meat. Add the herbs and some salt and pepper.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4. Once the lamb is browned, scoop in the tomato paste and give it a quick stir. Then add the wine and broth, and stir well.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">5. Bring the sauce to a low boil, then reduce to a simmer and cover. Cook for 40-50 minutes, turning any pieces of lamb that are not covered by liquid every 10 minutes or so).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">6. Once the sauce has been simmering for 35 minutes or so, bring a pot of salted water to a boil. Add the pasta and cook 3-4 minutes for fresh pasta (dried pasta can cook according to the package).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">7. Turn off the heat on the pasta and the sauce. With tongs or a pasta serving spoon, transfer the cooked pasta directly into the pan of sauce. Stir well.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">8. Serve with a large dollop of ricotta cheese.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-u7tDZIOPc4U/VEg3CpKFuUI/AAAAAAAAASs/yv3NIGTyc9c/s1600/IMG_5608.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-u7tDZIOPc4U/VEg3CpKFuUI/AAAAAAAAASs/yv3NIGTyc9c/s1600/IMG_5608.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: "trebuchet ms" , sans-serif;">All veggies came from my <a href="http://inwoodcsa.org/" target="_blank">CSA</a>! </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-Lxob2RQxaW4/VEg3CdrPVRI/AAAAAAAAASo/UC94DlvGPtQ/s1600/IMG_5609.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-Lxob2RQxaW4/VEg3CdrPVRI/AAAAAAAAASo/UC94DlvGPtQ/s1600/IMG_5609.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: "trebuchet ms" , sans-serif;">Mise en place... everything in its place, ready to cook</span></td></tr>
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<a href="http://1.bp.blogspot.com/-6pJuWP8oGVo/VEg-eNbkrCI/AAAAAAAAAVA/dE3AfTThYMY/s1600/output_PfBjup.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="238" src="https://1.bp.blogspot.com/-6pJuWP8oGVo/VEg-eNbkrCI/AAAAAAAAAVA/dE3AfTThYMY/s1600/output_PfBjup.gif" width="320" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://4.bp.blogspot.com/-24OE9VekqkA/VEg3HoibxaI/AAAAAAAAAUM/Zorfv0pYAfE/s1600/IMG_5621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-24OE9VekqkA/VEg3HoibxaI/AAAAAAAAAUM/Zorfv0pYAfE/s1600/IMG_5621.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/-E8NAfLdpLFM/VEg3IRxqBHI/AAAAAAAAAUU/T5qAk8XW5w4/s1600/IMG_5622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-E8NAfLdpLFM/VEg3IRxqBHI/AAAAAAAAAUU/T5qAk8XW5w4/s1600/IMG_5622.jpg" width="200" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;"> Love the pizza cutter for making the pappardelle.</span></div>
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<tr><td><a href="http://4.bp.blogspot.com/-CB0tNDhx2m0/VEg3ITGRF5I/AAAAAAAAAUY/97J55XnZG5Q/s1600/IMG_5623.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-CB0tNDhx2m0/VEg3ITGRF5I/AAAAAAAAAUY/97J55XnZG5Q/s1600/IMG_5623.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: "trebuchet ms" , sans-serif;">Hearty, warm, and winey... so delicious on a fall evening!</span></td></tr>
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<tr><td><a href="http://4.bp.blogspot.com/-A2NsTBtsKm0/VEg3JMt7CII/AAAAAAAAAUk/Nzj4P-2RwZA/s1600/IMG_5624.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-A2NsTBtsKm0/VEg3JMt7CII/AAAAAAAAAUk/Nzj4P-2RwZA/s1600/IMG_5624.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: "trebuchet ms" , sans-serif;">By putting the pasta directly from water to sauce, you get</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">a little of the starchy cooking water in the sauce... always good!</span></td></tr>
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The Walking Cookbookhttp://www.blogger.com/profile/01581992834639249557noreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-51004943356303711112014-10-13T17:15:00.001-07:002017-11-26T13:27:15.204-08:00Out of Hibernation? Renaissance? Resurrection? I'm back!<div class="MsoNormal">
<span style="color: black; font-size: 13.5pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span></span><br />
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<span style="color: black; font-size: 13.5pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Hi
friends!<o:p></o:p></span></span></div>
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<span style="color: black; font-size: 13.5pt;"><span style="font-family: "trebuchet ms" , sans-serif;">So
here's the deal... I have not written since February. I hate quitting. It is
the sort of thing that makes me go "mrrhhmmggghhhh." <span style="mso-tab-count: 1;"> </span><o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: black; font-size: 13.5pt;"><span style="font-family: "trebuchet ms" , sans-serif;">With
this being my only attempt at blogdom that has come even close to being
successful (thank you, friends, family, and readers in other countries that
leave nice messages!), I feel a little sad that my poor little site has sat
idle for months. <o:p></o:p></span></span></div>
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<span style="color: black; font-size: 13.5pt;"><span style="font-family: "trebuchet ms" , sans-serif;">In
said months, many wonderful things have happened in my life. Moving to Inwood,
a neighborhood in NYC that I adore; a summer job that took most of my free time
but helped me extend my skills to a new setting; a trip to Panama; and most
excitingly, getting engaged! My cup runneth over, and I could not be happier!
It feels only natural to return to blogging, yet another part of life that
makes me happy! <o:p></o:p></span></span></div>
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<span style="color: black; font-size: 13.5pt;"><span style="font-family: "trebuchet ms" , sans-serif;">I
have thought about it and developed a plan… my new take on becoming a Walking
Cookbook. <o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: black; font-size: 13.5pt;"><span style="font-family: "trebuchet ms" , sans-serif;">I
have never been a creative visionary when it comes to… well, anything! But
taking someone else’s idea and making it happen? Now THAT I can handle! Drawing
inspiration from the brilliant minds of the restaurant world, I will be turning
menu items from interesting restaurants into recipes for anyone to make at
home. <o:p></o:p></span></span></div>
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<span style="color: black; font-size: 13.5pt;"><span style="font-family: "trebuchet ms" , sans-serif;">A
quick disclaimer: these are not copycat recipes… absolutely not. In fact, many
of these dishes will not be from restaurants I have ever tried (just dreamt
about while buying lottery tickets). However, if you want to elevate your
cooking to a new and interesting level, follow my lead! I will only know the
basic ingredients, do some research to help with core techniques (reducing
sauces, making a coulis), and figure out the rest on my own to share with you!<o:p></o:p></span></span></div>
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<span style="color: black; font-size: 13.5pt;"><span style="font-family: "trebuchet ms" , sans-serif;">I
hope that you join me in my new cooking adventures… this week's inspiration will be coming from <a href="http://www.pisticcinyc.com/menus.htm" target="_blank">Pisticci</a>, a lovely Italian restaurant off the beaten path in Morningside Heights, NYC. Check you inboxes or click on "Subscribe" (to the right) to receive alerts for all new posts!</span></span></div>
<div class="MsoNormal">
<span style="color: black; font-size: 13.5pt;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
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<span style="color: black; font-size: 13.5pt;"><span style="font-family: "trebuchet ms" , sans-serif;">I am taking comments on
menu items that look tempting, intimidating, mouth-watering, or intriguing to
try at home, so please fire away!</span><o:p></o:p></span></div>
The Walking Cookbookhttp://www.blogger.com/profile/01581992834639249557noreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-33774936778452670242014-02-09T08:13:00.002-08:002017-11-26T13:27:21.474-08:00Imprecise Perfection: Roast Chicken Basics<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">New to the world of eating meat, I am not very good at eating meat off the bone. But the real question is: can I cook something on the bone and carve it so it does not look like a National Geographic cover story on lions' feeding habits? That was what I set out to answer this week with a roast chicken.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now, after extensive research on a topic that involves more new vocabulary for me than a physiology course (trussing and innards, anyone?), I realized that I could save that lesson for another day. I found a number of far more important similarities between a variety of trusted roast chicken recipes. The "recipe" I used drew inspiration from <a href="http://www.foodnetwork.com/recipes/alton-brown/broiled-butterflied-chicken-recipe.html" target="_blank">Alton Brown</a>, <a href="http://www.jamieoliver.com/recipes/chicken-recipes/perfect-roast-chicken" target="_blank">Jamie Oliver</a>, the <a href="http://thepioneerwoman.com/cooking/2012/08/roast-chicken/" target="_blank">Pioneer Woman</a>, and the <a href="http://www.thekitchn.com/how-to-roast-a-chicken-home-ha-108002" target="_blank">Kitchn</a>. I found the imprecision to be refreshing, and the results to be mouth watering.</span><br />
<a href="http://2.bp.blogspot.com/-t-eVxyjiMk0/UvekrULT4fI/AAAAAAAAARc/W0-p6ekTAPs/s1600/IMG_3781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://2.bp.blogspot.com/-t-eVxyjiMk0/UvekrULT4fI/AAAAAAAAARc/W0-p6ekTAPs/s1600/IMG_3781.JPG" width="640" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Here are your basic steps:</span></b><br />
<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">1. Clean it (aka: take out the bag of giblets from the cavity)</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">2. Dry it.</span><br />
<a href="http://3.bp.blogspot.com/-DKOefCa9eQk/UvekZaVFiWI/AAAAAAAAAQo/KxqTcmEH6cc/s1600/IMG_3769.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://3.bp.blogspot.com/-DKOefCa9eQk/UvekZaVFiWI/AAAAAAAAAQo/KxqTcmEH6cc/s1600/IMG_3769.JPG" width="320" /></span></a></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">3. Rub it down with yummy stuff: herbs, citrus, salt/pepper, and fat (above and below the skin).</span><br />
<a href="http://4.bp.blogspot.com/-UlUtlcQEXa0/UvekPETP3XI/AAAAAAAAAQI/v6_1wrLzZX4/s1600/IMG_3765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-UlUtlcQEXa0/UvekPETP3XI/AAAAAAAAAQI/v6_1wrLzZX4/s1600/IMG_3765.JPG" width="320" /></span></a><br />
<a href="http://2.bp.blogspot.com/-SeyWHmvYW2Q/UvekjPuC1BI/AAAAAAAAARE/snpI7gPNr3o/s1600/IMG_3776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-SeyWHmvYW2Q/UvekjPuC1BI/AAAAAAAAARE/snpI7gPNr3o/s1600/IMG_3776.JPG" width="320" /></span></a><br />
<a href="http://4.bp.blogspot.com/-93Etf7jl6_o/UvekfofMbPI/AAAAAAAAAQ4/8sL7TQ-CTfQ/s1600/IMG_3771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-93Etf7jl6_o/UvekfofMbPI/AAAAAAAAAQ4/8sL7TQ-CTfQ/s1600/IMG_3771.JPG" width="320" /></span></a><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><i> Make a slit in the skin to get underneath as well.</i></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Stuff it with yummy stuff (see #3, plus alliums).</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">5. Put it on top of hunks of root veggies.</span><br />
<a href="http://3.bp.blogspot.com/-_tvqlMqOLNA/UvekQwJ7IZI/AAAAAAAAAQY/ipoFgyPpQ8w/s1600/IMG_3766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://3.bp.blogspot.com/-_tvqlMqOLNA/UvekQwJ7IZI/AAAAAAAAAQY/ipoFgyPpQ8w/s1600/IMG_3766.JPG" width="320" /></span></a><br />
<a href="http://2.bp.blogspot.com/-xZga2H4FpXw/UvekW7gp7VI/AAAAAAAAAQg/VW4gzk1Bz6Q/s1600/IMG_3767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-xZga2H4FpXw/UvekW7gp7VI/AAAAAAAAAQg/VW4gzk1Bz6Q/s1600/IMG_3767.JPG" width="320" /></span></a><br />
<a href="http://1.bp.blogspot.com/-0g_MN2Ud2BY/UveknB3BgGI/AAAAAAAAARQ/TPTQGIaaQ_g/s1600/IMG_3779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://1.bp.blogspot.com/-0g_MN2Ud2BY/UveknB3BgGI/AAAAAAAAARQ/TPTQGIaaQ_g/s1600/IMG_3779.JPG" width="320" /></span></a><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><i> The goal is to have the chicken sit an inch or so </i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><i> above the pan so it doesn't drown in its own juices.</i></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">6. Put in the oven at 400° for a little over an hour (for 4 lbs), until the skin is crispy and the inside is 165° (safe chicken temp).</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">7. Let rest, covered, for 15 minutes.</span><br />
<a href="http://1.bp.blogspot.com/-fcVLyjuN1kQ/Uvekra_knWI/AAAAAAAAARY/-EU5R9odvmc/s1600/IMG_3780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://1.bp.blogspot.com/-fcVLyjuN1kQ/Uvekra_knWI/AAAAAAAAARY/-EU5R9odvmc/s1600/IMG_3780.JPG" width="320" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">8. Serve or save roasted veggies.</span><br />
<a href="http://3.bp.blogspot.com/-JNlpbnmSlXE/Uvekug_nc5I/AAAAAAAAARo/NtUjA6TQMmA/s1600/IMG_3782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://3.bp.blogspot.com/-JNlpbnmSlXE/Uvekug_nc5I/AAAAAAAAARo/NtUjA6TQMmA/s1600/IMG_3782.JPG" width="320" /></span></a><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> Let some of the fat drain on a paper towel </span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> so the veggies still count as veggies.</span></i></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">9. Mix pan drippings with wine and stock to make a sauce. Cook in a pan until reduced to the thickness you like. Whisk in flour to make it gravy.</span><br />
<a href="http://1.bp.blogspot.com/-j9gzzMucGqo/Uveky52a-fI/AAAAAAAAARw/SkN_6rQuxSI/s1600/IMG_3783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://1.bp.blogspot.com/-j9gzzMucGqo/Uveky52a-fI/AAAAAAAAARw/SkN_6rQuxSI/s1600/IMG_3783.JPG" width="320" /></span></a><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> Looks like modern art.</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">10. Figure out how to carve it and serve!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><a href="http://2.bp.blogspot.com/-YWWahqlWc8o/Uvek1B0hYrI/AAAAAAAAAR4/x_irzrFQ3Yk/s1600/IMG_3784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://2.bp.blogspot.com/-YWWahqlWc8o/Uvek1B0hYrI/AAAAAAAAAR4/x_irzrFQ3Yk/s1600/IMG_3784.jpg" width="240" /></a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><i> Nobody needs to know the struggle </i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><i> that went into this.</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There it is-- imprecise, messy (you are literally massaging a raw bird with butter), and versatile.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Below I will share the ingredients I used for each step, but feel free to play around with different flavor combinations to make your roast chicken your own.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Step #3: Yummy stuff rub-down</span></b></div>
<div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 stick butter, softened with the following mixed in (this is called a compound butter and makes life better in all ways)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">lemon zest</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">lemon juice (1/2 lemon worth)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">rosemary, savory (the store was out of thyme), and sage (finely chopped)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt & pepper</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">(Other nice pairings: orange with cinnamon and cloves, lime with coriander and cayenne)</span></div>
<div>
</div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Step #4: Yummy stuff stuffing</span></b></div>
</div>
<div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2-3 lemons, quartered and peels scored for extra flavor emission</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">rosemary, thyme, and sage (still in their sprig/leaf form)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 head garlic, cloves separated and peeled</span></li>
</ul>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Step #5: Hunks of root veggies (to raise the chicken an inch above the pan)</span></b></div>
</div>
<div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">onions/shallots (peeled)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">carrots</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">celery</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">potatoes</span></li>
</ul>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Step #10: Carving Inspiration</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the dramatic version, watch this:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/LFHvC9sluWM?feature=player_embedded' frameborder='0'></iframe></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For a much more peaceful version, watch this:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Ft4oDhz6cuw?feature=player_embedded' frameborder='0'></iframe></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As a disclaimer, both of these make the process look much easier than it is. Don't worry-- it still tastes amazing.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">That's all, folks. Serve with salad to make it lighter or biscuits to go crazy. Or both to feel a yin and yang balance. Now that's a new spin on a balanced meal.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<a href="http://3.bp.blogspot.com/-rEiNji_7fw8/Uvek4cpGZXI/AAAAAAAAASI/VNnPFekHmdg/s1600/IMG_3787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://3.bp.blogspot.com/-rEiNji_7fw8/Uvek4cpGZXI/AAAAAAAAASI/VNnPFekHmdg/s1600/IMG_3787.JPG" width="640" /></span></a><br />
<a href="http://3.bp.blogspot.com/-ZY_UEHtefao/Uvek2zb3utI/AAAAAAAAASA/HXhPVMzv7HM/s1600/IMG_3786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://3.bp.blogspot.com/-ZY_UEHtefao/Uvek2zb3utI/AAAAAAAAASA/HXhPVMzv7HM/s1600/IMG_3786.JPG" width="640" /></span></a></div>
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The Walking Cookbookhttp://www.blogger.com/profile/01581992834639249557noreply@blogger.com1tag:blogger.com,1999:blog-2319677993818795114.post-86721072963488995962014-01-20T07:57:00.003-08:002017-11-26T13:27:29.046-08:002014: Year of the Horse... and pig, and cow, and chicken, and lamb<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Happy 2014! Following an inexcusable hibernation, I am back with a special announcement to make: After 5 years as a pescatarian, 2 years as a vegan, and an additional 7 or 8 years without red meat, I have decided to go whole hog back into the omnivorous world.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">That's right-- I am now eating and cooking meat. Don't get me wrong... I have never been and will probably never be a meat-and-potatoes kind of girl. I adore my veggies, crave fish, and don't see that changing any time soon. However, I was beginning to realize that my love for all things food and cooking related was being stifled by my non-meat diet. If my goal is to become a truly proficient cook, I need to know how to cook meat. And if I am going to cook meat, I need to taste it and check the quality. So there we have it. Being my prudent self, I began with a couple bites of chicken breast. I ordered a seafood chowder at <a href="http://www.dbgb.com/nyc/" target="_blank">DBGB</a> this weekend with little bits of bacon in it. I have not had an entire serving of meat yet, which is probably good. After all, I have my whole life ahead of me!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It has been pretty cold in New York, and it's the post-Christmas winter that gets to me the most. However, I have been thrilled with my winter farm share through the <a href="http://corbinhillfoodproject.org/" target="_blank">Corbin Hill Food Project</a> and have actually been enjoying winter through its produce. I wanted to kick off the new year (and new dietary horizons) with a lean but quintessential cold-weather dish: Maple Glazed Pork Tenderloin. It just oozes wintery sentiments, doesn't it?</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">America's Test Kitchen is always a fantastic bet for recipes that thrive on precision and science, and I felt that as a first time pork cooker, I could use that security. So this week I made their version of a Maple Roasted Pork Tenderloin.</span><br />
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<a href="http://4.bp.blogspot.com/-FXUAWWusUTs/Ut1DKls-aYI/AAAAAAAAAPc/o2a9ZVcSvDI/s1600/IMG_3661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-FXUAWWusUTs/Ut1DKls-aYI/AAAAAAAAAPc/o2a9ZVcSvDI/s1600/IMG_3661.JPG" width="400" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>About Pork Tenderloin</i></span></div>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">I used to hear Tenderloin and think of the San Francisco neighborhood. It has a bad reputation, which I always tend to confront with cynicism (just because it is a low-income area doesn't mean it is a dangerous one). But I remember taking a bus through there on a recent visit, having to transfer, and the second I stood up to walk off the bus I heard a gun shot. Needless to say, I did not transfer! So THIS is what used to come to mind when I heard "tenderloin." Time for some re-imaging.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In the meat world, pork tenderloin is considered the most tender of the cuts of pork because it is a lower side/back muscle that is used for posture, not motion. Fascinating! You can see its long, narrow shape in this handy diagram:</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-2scGcovo4eI/Utqve7aq_fI/AAAAAAAAAPM/MvtwY4Y_Nhg/s1600/kokblog_pork_diagram.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="256" src="https://2.bp.blogspot.com/-2scGcovo4eI/Utqve7aq_fI/AAAAAAAAAPM/MvtwY4Y_Nhg/s1600/kokblog_pork_diagram.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Not only can you see the cuts of meat, but you can learn the terms in Swedish too... va ballt! </span></td></tr>
</tbody></table>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Since the tenderloin is so... tender, it can easily cook through and dry up on the stovetop, so most recipes recommend searing the edges and finishing it in the oven.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Alton Brown ran an episode of Good Eats dedicated to pork tenderloin: <a href="http://www.amazon.com/gp/product/B00C18U0R2/ref=sr_1_9?ie=UTF8&keywords=good%20eats&qid=1390229368&sr=8-9" target="_blank">"Tender is the Pork."</a> It's available on Amazon (for free if you have Prime!) and definitely worth a watch. My key takeaway from the video: Remove the "silverskin," which is the tough, thin, almost iridescent little skin that covers part of the tenderloin. Once you do that, it is ready to go!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nutrition-wise, pork tenderloin and boneless, skinless chicken breast find themselves the subjects of many comparisons. With a difference of only 20 calories for a 3 ounce portion, pork tenderloin is a little bit leaner. <a href="http://www.menshealth.co.uk/food-nutrition/what-to-eat/Snack-off-Chicken-vs-Pork" target="_blank">Men's Health</a> (a weird source for me to consult, but men's websites are what come up when searching for meat comparisons) identifies chicken as an excellent source of <a href="http://en.wikipedia.org/wiki/Niacin" target="_blank">niacin</a>, <a href="http://www.nutritionexpress.com/article+index/protein/showarticle.aspx?id=807" target="_blank">leucine</a>, and <a href="http://www.webmd.com/healthy-aging/omega-3-fatty-acids-fact-sheet" target="_blank">omega-3s</a>, while pork takes the cake on <a href="http://ods.od.nih.gov/factsheets/Zinc-HealthProfessional/" target="_blank">zinc</a>, <a href="http://www.newsmax.com/FastFeatures/health-benefits-of-vitamin/2011/03/01/id/387945" target="_blank">B vitamins</a>, and <a href="http://www.newsmax.com/FastFeatures/selenium-cancer-benefits-health/2010/11/11/id/371344" target="_blank">selenium</a>. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In sum, these are both lean and healthy cuts of meat. Next time you are walking down the vitamin aisle at Whole Foods, take a stroll over to the butcher and see if you can get your nutrients there!</span><br />
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<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Recipe:</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">You all know that I am an America's Test Kitchen devotee. I love their recipes, watch their shows, listen to their podcast, and can't seem to go shopping for a kitchen device without looking up their product reviews first.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">What I liked about ATK's pork tenderloin recipe is that it recognized the issues that arise when trying to glaze a piece of meat-- namely, that the glaze does not stick. They solved that in three ways, which I feel can be applied to any glazed item:</span><br />
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<ol>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Coat in a corn starch, sugar, and salt mixture that will dry out and caramelize into a nook-filled surface before the glaze is applied (a drier surface keeps the glaze on, while nooks and crannies keep the glaze trapped inside)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Reduce the glaze. Thicker is better, and it can always be softened up in the microwave. In this recipe, 2 cups was reduced to about 1/2 cup.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Layer after layer. First glaze before putting the meat in the oven, second glaze when the meat is almost done, third glaze just before the resting period, and final glaze/sauce right before serving.</span></li>
</ol>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Once I felt confident that the glaze would actually stick, I proceeded...</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Maple-Glazed Pork Tenderloin</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Memorized from America's Test Kitchen</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 6 servings (4 if you are really hungry)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span><br />
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 pork tenderloins (1.25 lbs each), trimmed and silver skin removed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup cornstarch</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 tbsp sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">a few cracks of black pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup maple syrup (not the fake stuff)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup molasses</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp cinnamon</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp cayenne pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp bourbon</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp vegetable oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp grainy mustard</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 375°F.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Mix the cornstarch, salt, sugar, and pepper in a bowl, then spread out on a rimmed baking sheet.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Blot excess moisture from the tenderloins and roll in the cornstarch mixture. Bang against a hard surface so any extra cornstarch falls off (I placed a cutting board vertically in the sink) and discard extra cornstarch.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the vegetable oil in a large pan and place the tenderloins in the oil, side by side. Cook for about 2 minutes on each side on medium-high, until all sides are nice and browned.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile, you can quickly assemble the glaze by pouring the maple syrup, molasses, cinnamon, cayenne, and bourbon into a measuring cup.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">When the tenderloins are browned on all sides (about 8 minutes), transfer them to a wire rack in a rimmed baking sheet. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Lower the heat under the pan, and pour the maple mixture (all but 1/4 cup) into the pan. Stir frequently as it bubbles and boils, eventually reducing to 1/2 cup. Transfer to a bowl.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Brush a healthy dose of the reduced maple glaze on top of each piece of the pork tenderloin. You will be doing this three times, so ration accordingly.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">After the first glaze, place the tenderloins into the oven (middle rack). Cook for 15-20 minutes, or until the internal temperature is 130°F.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add another layer of glaze and return to the oven until the internal temperature of the pork hovers around 140°F (2-4 minutes)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove and glaze one more time (you may need to microwave the glaze for 20 seconds if it is too sticky). Let sit, uncovered, to rest.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add mustard to the 1/4 cup of reserved glaze and mix well.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cut into 1/4 inch pieces with a serrated knife. Drizzle with the mustardy glaze and serve with the sides of your choice.</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Results:</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">This was a huge success! Glazing is obviously more work-intensive than just marinading and baking, but it was well worth the effort. The glaze stuck to the meat, clinging on in luscious layers of sweet maple flavor. It was just a little bit pink inside, keeping it tender (I only used my knife a couple of times) and juicy (not bloody, which has always been and will always be gross in my book).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My roommate and I have a winter farm share, and the pork tenderloin was the perfect protein to accompany our <a href="http://www.bbcgoodfood.com/recipes/1742640/curried-parsnip-mash" target="_blank">curried parsnip and carrot puree</a>. The dish exuded wintery comfort, and it opened my eyes to the healthy meat possibilities out there. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Here's to more delicious recipes in 2014. Send me a comment with recommendations for my now omnivorous walking cookbook repertoire! </span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-bmfXsd3TyU8/Ut1HNZk1WuI/AAAAAAAAAP4/R4FaViJk9LQ/s1600/Fotor0120105617.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://1.bp.blogspot.com/-bmfXsd3TyU8/Ut1HNZk1WuI/AAAAAAAAAP4/R4FaViJk9LQ/s1600/Fotor0120105617.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The beauty of glaze: 1st layer vs 3rd layer makes a huge difference!</span></td></tr>
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The Walking Cookbookhttp://www.blogger.com/profile/01581992834639249557noreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-59106485506547390252013-10-19T13:58:00.005-07:002017-11-26T13:27:38.637-08:00Whole Roasted Cauliflower: From Drab to Fab<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Throughout my teenage years I had a tendency to read teen magazines that encouraged girls to take their look "from drab to fab!" Of course, my love for denim shorts and my oversized Rancho Bernardo High School hoodie proved more powerful than the influence of <i>Seventeen</i>'s rhyming headlines, and my "look" remained about the same until I moved to New York (though if the high school where I now work made a hoodie, I know I would sport it day in and day out).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I'm not a huge fan of trying to get people to change their personal style to meet an arbitrary societal expectation, but in the world of foods there are definitely some ingredients that tend to be "drab" without a little accessorizing. Cauliflower ranks among the most notorious yawn-worthy foods, in my opinion. Sauteed, it never gets quite tender enough. Steamed, it just tastes watery. Even the color is boring. But there is hope for the poor, boring stepsister to broccoli.</span><br />
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<a href="http://4.bp.blogspot.com/-EL6DksudMx4/UmKnZ3s-PKI/AAAAAAAAAN4/kLQoqfcWFiE/s1600/IMG_2767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://4.bp.blogspot.com/-EL6DksudMx4/UmKnZ3s-PKI/AAAAAAAAAN4/kLQoqfcWFiE/s640/IMG_2767.JPG" width="640" /></span></a><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My first glimmer of excitement came in the form of a comically enormous head of cauliflower served as a main course at <a href="http://fatradishnyc.com/" target="_blank">The Fat Radish</a> in the Lower East Side. It was nothing but cauliflower, and it was fabulous! The next ray of hope was a cauliflower sandwich at <a href="http://thecrowninnbrooklyn.com/%E2%80%8E" target="_blank">The Crown Inn</a> in Brooklyn. A tender, roasted, seasoned slab of the crucifer made for a hearty filling. Finally, <a href="http://www.numpangnyc.com/" target="_blank">Num Pang's</a> roasted cauliflower Cambodian sandwich brought new life to the veggie, sealing the deal and creating love at third sight. In fact, <a href="http://walkingcookbook.blogspot.com/2013/06/salad-sandwich-summer-coconut-shrimp.html" target="_blank">I made a version of that sandwich over the summer</a>.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After my love for cauliflower was kindled, <a href="http://food52.com/" target="_blank">Food 52 </a>seduced me further into the world of cauli-cooking by running a recipe for a tender, toasty, and flavorful Whole Roasted Head of Cauliflower. It had always seemed like something that could only be done in restaurants, but after memorizing and trying the recipe I now know the secret. A 15 minute poach provides the flavor and tenderizes the inside, while a nice hot 40 minute roast guarantees the crackly exterior and charred taste without fear of burning. The overall preparation time is long, but the hands-on part is minimal. Plus, it leaves so much leftover broth that I am already planning round two.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Whole Roasted Cauliflower</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Memorized and modified from <a href="http://food52.com/blog/8524-alon-shaya-s-whole-roasted-cauliflower-with-whipped-goat-cheese" target="_blank">Food 52</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 4 side servings or 2 entree servings</span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">8 1/2 cups water</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 1/2 cups white wine (I used Pinot Grigio)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup olive oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 heaping tbsp salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp lemon juice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 heaping tbsp red pepper flakes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp butter</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 head cauliflower, leaves and stems trimmed</span></li>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation:</span></b><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 475°F.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Combine the first eight ingredients in a large pot and bring to a boil.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Carefully place the head of cauliflower into the liquid. Reduce the heat to a low flame and simmer for 15-20 minutes, spooning the liquid onto the exposed cauliflower every once in a while. Halfway through the simmer time, carefully turn the cauliflower over (I used a spoon and tongs).</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Turn off the heat and lift the cauliflower out of the pot. Place in a colander to drain for a couple of minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Transfer the cauliflower to a baking dish and put in the oven (middle rack) for 40-50 minutes. Rotate the pan halfway through.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from the oven, slice into wedges, and enjoy!</span></li>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Each step is simple yet valuable in the creation of this beautiful vegetable dish.</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The results of this recipe were fabulous. Not only did the cauliflower take on the multiple flavors of the poaching broth, but it also caramelized those flavors around the edges during the roasting process. The single head of cauliflower made four servings, technically, but I wouldn't put it past myself to eat the whole thing. It had the slightest hint of spice, lots of flavor from the wine, and the perfect amount of fat to round out the texture. I served my cauliflower with a kale and split-pea salad and some bread and cheese. Delicious, simple goodness.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The key components of the broth were basic enough that I bet they would transfer to other flavor profiles as well:</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Water</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Alcohol for flavor: wine/ sake/ mirin</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Something salty: salt/ soy sauce/ mustard</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Fat: olive oil/ vegetable oil mixed with a little sesame oil/ butter only</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Acid: lemon juice/ lime juice/ orange juice/ grapefruit juice/ vinegar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Sweet: sugar/honey/maple syrup</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Spicy: red pepper flakes/ cayenne/ sriracha</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The options are endless, and the flavors end up complex. Play around with it and leave a comment if you try a version of this easy and unique recipe.</span><br />
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<a href="http://3.bp.blogspot.com/-DdYn7198dLM/UmKnnapCMsI/AAAAAAAAAOk/gL_CoydmCho/s1600/IMG_2773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://3.bp.blogspot.com/-DdYn7198dLM/UmKnnapCMsI/AAAAAAAAAOk/gL_CoydmCho/s640/IMG_2773.JPG" width="640" /></span></a>The Walking Cookbookhttp://www.blogger.com/profile/01581992834639249557noreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-85167931777301586642013-09-28T13:45:00.001-07:002017-11-26T13:27:48.286-08:00Move over hummus... there's a new high-protein dip in town<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Greetings, cooks! In case you think I have disappeared, I have not! But the school year has begun, redirecting my memorizing efforts to new student names, seating charts, and who has mastered the difference between ser and estar (I am a Spanish teacher, and <a href="http://www.spanishdict.com/answers/100040/ser-and-estar" target="_blank">here's the answer </a>in case you are feeling curious). I continue to cook, however, and once I get back into my teaching groove, my recipe memorization groove will follow close after. Until then, I will try to keep up blogging with some fun little recipes that I either encounter or invent.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Today I bring you my new favorite high-protein snack: Eggamole. OK... that is the only time I am going to call it that, because it sounds kind of gross. But what is a girl to do when she craves guacamole and opens both avocados to find out that they are not good? First, she puts the bad avo in her new favorite place: the food scrap bin!* Then, she stares at the hard-boiled egg sitting in her fridge and says, "I can make guacamole out of you." Fortunately nobody is home to hear this conversation.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After my pep talk with the egg, I got out all of my quick guac fixins (I have a number of guacamole styles) and mashed them all together with the egg. The end result was definitely not guacamole, but I was really excited about how delicious it was. The lime juice cut through a lot of the sulfuric egg flavor and the cilantro kept it fresh. A little sprinkle of salt, garlic powder, and cayenne pepper provided just enough zest to round out the flavor without that lingering garlic taste.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nutritionally speaking, it is quite healthy: 72 calories, 5 grams of fat and 6 grams of protein for one egg's worth of the dip (2 WW points for you, Mom!). Pair it with tortilla chips to negate all of that information, or enjoy it with some crudités and be truly nutritious! </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Here's the less-than-scientific recipe. Modify as you see fit, and remember that you can always add more seasoning, but it is really hard to take away.</span><br />
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<a href="http://1.bp.blogspot.com/-C_CMa6-K128/Ukc_KWeed9I/AAAAAAAAAL4/T1Ae2rWBQtA/s1600/IMG_2656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://1.bp.blogspot.com/-C_CMa6-K128/Ukc_KWeed9I/AAAAAAAAAL4/T1Ae2rWBQtA/s400/IMG_2656.JPG" width="400" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Cilantro-Lime Healthy Egg Salad</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">By The Walking Cookbook</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: about 1/2 cup</span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 hard boiled egg (<a href="http://www.marthastewart.com/354061/perfect-hard-boiled-eggs" target="_blank">this is a good recipe</a>, though I usually only let them sit for 10 minutes)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1-2 tsp lime juice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1-2 tbsp chopped cilantro</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">pinch of salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">pinch of garlic powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">dusting of cayenne pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">For dipping: tortilla chips or crunchy veggie slices</span></li>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation:</span></b></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Put the egg in a bowl and add all the other ingredients.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">With the back of a fork, mash the egg until the yolk is scattered and the egg whites are broken into little bits. The mixture should be mildly spreadable.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Taste and adjust seasoning.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Dip away!</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Let me know if you discover any extra mix-ins for this recipe, and happy cooking!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">*I recently learned that food scraps can be saved in the freezer (no smell or bugs!) and taken to a variety of <a href="http://www.grownyc.org/compost" target="_blank">GreenMarkets in the NYC area</a>. It is a new effort on my part, and in one month I have already rerouted over 5 pounds of vegetable peels, banana skins, egg shells, pistachio shells, and coffee grounds to the city's compost heaps rather than the landfill. Of course, the goal is to reduce even that number by making use of every part of a plant and not letting things go bad, but it's an improvement nevertheless! Here's where I collect my scraps to freeze until drop-off day: </span><br />
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The Walking Cookbookhttp://www.blogger.com/profile/01581992834639249557noreply@blogger.com1tag:blogger.com,1999:blog-2319677993818795114.post-86749751984628563742013-08-22T21:03:00.000-07:002017-11-26T13:28:13.487-08:00Salad & Sandwich Summer: Farmer's Sandwich and Green Bean Tomato Salad<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In my little world of blogdom, fame comes from one or two people saying, "Hey, I noticed you haven't written anything recently." And ladies and gentlemen, I have reached that level of fame! Thanks to some fans (well... fams may be the more honest term) asking me about the Walking Cookbook, it is time to do my last installation of Salad & Sandwich Summer. It all came about quite serendipitously, actually. To lead up to it, here's a recap of my summer:</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">School ended, I went to a wedding, and then I visited California... fabulous start to the vacay, but no cooking involved.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rgXccSzEYdI/UhbYfaE5IEI/AAAAAAAAAKg/tZciZfU53Ag/s1600/IMG_2130.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-rgXccSzEYdI/UhbYfaE5IEI/AAAAAAAAAKg/tZciZfU53Ag/s320/IMG_2130.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The Hearst Castle in San Simeon, CA. Beautiful!</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I taught summer school. My evenings were spent packing and frantically searching for a new apartment. <a href="http://www.buzzfeed.com/ariellecalderon/what-its-like-apartment-hunting-in-nyc" target="_blank">Read this for some insight</a> on the worst task in the world... finding an NYC apartment. Very little cooking involved.</span><br />
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<a href="http://blog.acton.org/wp-content/uploads/2013/08/craigslist_01-300x225.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" src="http://blog.acton.org/wp-content/uploads/2013/08/craigslist_01-300x225.png" height="150" width="200" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I moved. No cooking involved. But I do have a nice big living room and a pretty city view!</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KbruUCucld0/Uhbb8lH0LzI/AAAAAAAAAK8/wnlCAn9O2rg/s1600/IMG_2376.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://3.bp.blogspot.com/-KbruUCucld0/Uhbb8lH0LzI/AAAAAAAAAK8/wnlCAn9O2rg/s320/IMG_2376.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">New living room. So big!</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IkmhvX1SgpI/UhbcG3PkBvI/AAAAAAAAALc/kdOU2nQ1QOw/s1600/IMG_2480.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://1.bp.blogspot.com/-IkmhvX1SgpI/UhbcG3PkBvI/AAAAAAAAALc/kdOU2nQ1QOw/s320/IMG_2480.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">City view at night. That little purple thing towards the right <br />is the <a href="http://whatcoloristheempirestatebuilding.com/" target="_blank">Empire State Building honoring the <br />Women's Tennis Association tonight</a>.</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I started to settle into my new kitchen (always an adjustment). No pots, pans, or cutlery at first, but I am now equipped and in love with my set of <a href="http://www.amazon.com/gp/product/B004IEBTZ4/ref=oh_details_o00_s01_i03?ie=UTF8&psc=1" target="_blank">Victorinox knives</a>. Best deal in town, folks. Now there gets to be some cooking involved.</span><br />
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<a href="http://1.bp.blogspot.com/-SwdjTZcQm0s/UhbbzDOlf1I/AAAAAAAAAKs/c3ZNpY6PQZE/s1600/13726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="243" src="https://1.bp.blogspot.com/-SwdjTZcQm0s/UhbbzDOlf1I/AAAAAAAAAKs/c3ZNpY6PQZE/s320/13726.jpg" width="320" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I have enjoyed playing tourist in my own urban backyard... I was at Battery Park, the southernmost point of Manhattan, one day and Inwood Hill Park, the northernmost point of Manhattan, the next. I went on food tours with <a href="http://sidewalksofny.com/" target="_blank">Sidewalks of NY</a>, exploring the culinary delights of the Lower East Side and Greenwich Village. I walked the Brooklyn Bridge and stopped right in other people's way to get the perfect picture. I hosted my brother's visit, got 18th place in a city scavenger hunt, rented a rowboat from the Central Park Boathouse, went to Coney Island, and watched a Mets game. I love this city.</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-bcGMEPFgZpM/Uhbb7JSscAI/AAAAAAAAAK0/869neiH0L6o/s1600/IMG_2397.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://1.bp.blogspot.com/-bcGMEPFgZpM/Uhbb7JSscAI/AAAAAAAAAK0/869neiH0L6o/s320/IMG_2397.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">A goose in the Central Park lake</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-i5qU3y6FosI/UhbcDcLe1TI/AAAAAAAAALM/hNeOp2xnxxI/s1600/IMG_2474.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://1.bp.blogspot.com/-i5qU3y6FosI/UhbcDcLe1TI/AAAAAAAAALM/hNeOp2xnxxI/s320/IMG_2474.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.economycandy.com/" target="_blank">Economy Candy</a>, and jam-packed old school candy store in the LES</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-5V6VGEk8dj0/UhbcAQ4zidI/AAAAAAAAALE/SWYxytE0eTw/s1600/IMG_2471.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="178" src="https://4.bp.blogspot.com/-5V6VGEk8dj0/UhbcAQ4zidI/AAAAAAAAALE/SWYxytE0eTw/s400/IMG_2471.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mets game at Citi Field </span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My plan for this evening was to make a nice picnic and enjoy it in Central Park for their free film festival screening of <i>West Side Story</i> (did I mention how much I love this city?). It poured rain most of the day, though, and soggy grass isn't really my thing. So Central Park became my living room floor, <i>West Side Story</i> became <i>Mary Poppins</i>, and my picnic became an indoor affair. Thus emerged my last summer salad and sandwich set... perfect for any picnic, whether outdoors or in.</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-z9uLENKXYCQ/UhbcHUPPHCI/AAAAAAAAALk/9GC-Cnr6q7E/s1600/IMG_2479.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://3.bp.blogspot.com/-z9uLENKXYCQ/UhbcHUPPHCI/AAAAAAAAALk/9GC-Cnr6q7E/s320/IMG_2479.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Next time I am bringing my projector from school!</span></td></tr>
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<a href="http://2.bp.blogspot.com/-bCUiV5tnz_o/UhbcFOoRx6I/AAAAAAAAALU/c_4jxZBtAkM/s1600/IMG_2475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://2.bp.blogspot.com/-bCUiV5tnz_o/UhbcFOoRx6I/AAAAAAAAALU/c_4jxZBtAkM/s640/IMG_2475.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Farmer's Sandwich</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">From <a href="http://www.thekitchn.com/recipe-farmers-lunch-sandwich-85363" target="_blank">The Kitchn</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 4 sandwiches</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This sandwich was perfect as detailed in the recipe from The Kitchn, so I feel no need to repeat it here. Follow the link, and take the time to make the <a href="http://www.thekitchn.com/recipe-onion-thyme-jam-147518" target="_blank">Onion-Thyme Jam</a>. It is absolutely worth it. This sandwich, if you can find delicious, quality ingredients, will not let you down. I used <a href="http://www.shelburnefarms.org/" target="_blank">Shelburne Two Year Cheddar</a> that I bought at <a href="http://www.saxelbycheese.com/home.html" target="_blank">Saxelby Cheesemongers</a> in the <a href="http://www.essexstreetmarket.com/" target="_blank">Essex Street Market</a> (yet another exploration) and fresh Ciabatta from <a href="http://www.fairwaymarket.com/" target="_blank">Fairway Market</a>. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Since I did not have to transport my sandwiches, I set up a sort of buffet and added a few extra toppings than are in the recipe: thinly sliced turkey breast, avocado, and mayo. Once all the ingredients are prepped, just layer, layer, layer, and the sandwich will be ready to go.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Green Bean and Tomato Salad with Tarragon Dressing</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">From <a href="http://www.foodandwine.com/recipes/green-bean-and-tomato-salad-with-tarragon-dressing" target="_blank">Food & Wine</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 12 servings (I cut this recipe into fourths for my purposes)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Like the sandwich, there is nothing about this recipe that needed to be changed to share with you. I don't really think about tarragon too often, so I decided to take advantage of the opportunity to use it and learn a little more about it. It tastes a bit like anise/fennel/licorice, though much milder, and many <a href="http://www.finecooking.com/articles/herb-food-pairings.aspx?pg=6" target="_blank">websites recommend pairing it with shallots</a>, which this recipe does. I was surprised how tasty this simple salad was, but with nice, fresh ingredients I was pleased with the turnout. I used baby heirloom tomatoes to get some colorful variety in the salad since I was not able to find yellow green beans (oxymoron?). I recommend letting the shallots and tarragon hang out in the oil for a little while. That way when you toss the beans in it the flavors will be all throughout the salad.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I hope that summer has been as good to you as it has been to me. I look forward to memorizing more recipes and continuing my quest to become a Walking Cookbook. As all teachers will understand, happy new year to you!</span>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>The Walking Cookbookhttp://www.blogger.com/profile/01581992834639249557noreply@blogger.com2tag:blogger.com,1999:blog-2319677993818795114.post-65922674003118187782013-06-24T08:40:00.001-07:002017-11-26T13:28:24.697-08:00Salad & Sandwich Summer: BBQ Tempeh Sandwiches and Elote & Sweet Potato Salad<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When people find out I don't eat meat (even after I tell them that I do, because fish is a meat), they always ask if I like tofu. My answer is always shockingly specific. I like the ultra-firm kind that does not have any juiciness to it, and I like the ultra-soft, almost custard-like, melt-in-your-mouth fresh tofu that is served warm. I had this recently on a <a href="https://www.vayable.com/experiences/494-flushing-chinatown-food-tour" target="_blank">food tour of Chinatown in Flushing, Queens</a>. The woman selling the homemade tofu had a shop set up within a flower store, and her product was phenomenal. Anything that is not completely solid or sold at a florist's, however, I'm not a huge fan of.</span></div>
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Tempeh, tofu's overlooked fermented soy bean brother, is a completely different story. It is firm, crumbly, and nutty. It sometimes has a slightly tangy flavor, which is an acquired taste, but its texture makes it a great ingredient to use in dishes that can contain meat. Don't get me wrong--it's not a substitute-- but it does bear some resemblance to meat. A nice chart on the <a href="http://www.fitsugar.com/Difference-Between-Tofu-Tempeh-1034188" target="_blank">differences between tofu and tempeh</a> can be found at FitSugar.</span><br />
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This week I made BBQ Tempeh Sandwiches topped with sprouts, avocado, tomato, and a cumin honey-mustard spread. To accompany it, I made an Elote & Sweet Potato Salad. Elote is the name for corn on the cob served in Mexico with mayo, chile powder, lime, and crumbly fresh cheese. I adapted this delicious and indulgent dish into a healthier but still hearty salad with a lime-yogurt dressing and sauteed sweet potatoes. It's perfect served room temperature or slightly cooler.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>BBQ Tempeh Sandwiches with Cumin Honey Mustard Spread</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">From The Walking Cookbook</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 4 sandwiches</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 pack tempeh</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp vegetable oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup BBQ sauce</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 avocados</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup alfalfa sprouts</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp dijon mustard</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp honey</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp mayonnaise</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">juice from 2 limes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp cumin</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt to taste</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 hamburger buns, toasted</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cut each rectangle of tempeh in half. Then slice down the middle of each piece to make four thin rectangular slices.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Steam the pieces of tempeh for 3-4 minutes each, then place in a preheated pan with 1 tbsp oil.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cook on each side until browned, about 1 minute per side. Remove and place on a plate.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Brush the tempeh on both sides with BBQ sauce and return to the pan. Cook for 2 minutes on each side. Remove and brush again with BBQ sauce.</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://3.bp.blogspot.com/-XUD0253M25s/Ucer0i1g_dI/AAAAAAAAAJQ/WCUs_exATzY/s1600/IMG_1987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-XUD0253M25s/Ucer0i1g_dI/AAAAAAAAAJQ/WCUs_exATzY/s200/IMG_1987.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/-8pEfHSglt0Y/Ucer06yARyI/AAAAAAAAAJY/UA5fs-h6-Yc/s1600/IMG_1988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-8pEfHSglt0Y/Ucer06yARyI/AAAAAAAAAJY/UA5fs-h6-Yc/s200/IMG_1988.JPG" width="200" /></a></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Cut and steam</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://4.bp.blogspot.com/-6ZSJDlunuVU/Ucer3YXKxiI/AAAAAAAAAJs/mDRiMjAdeR0/s1600/IMG_1991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-6ZSJDlunuVU/Ucer3YXKxiI/AAAAAAAAAJs/mDRiMjAdeR0/s200/IMG_1991.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/-fUYAwmecmno/Ucer249-anI/AAAAAAAAAJk/nadxMX_DoNM/s1600/IMG_1990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-fUYAwmecmno/Ucer249-anI/AAAAAAAAAJk/nadxMX_DoNM/s200/IMG_1990.JPG" width="200" /></a></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Cook, then add more sauce</span></i></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Slice the avocados and tomatoes and place on a serving platter. Place the sprouts in a bowl (or if you are like me, keep them in a container to save a dish!)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">In a bowl, combine the spread ingredients (dijon mustard through salt) and mix well.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-N6fcE6G_BnM/Ucerti8qfsI/AAAAAAAAAIQ/gA4Ajmpr7Lg/s1600/IMG_1974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="200" src="https://4.bp.blogspot.com/-N6fcE6G_BnM/Ucerti8qfsI/AAAAAAAAAIQ/gA4Ajmpr7Lg/s200/IMG_1974.jpg" width="150" /></span></a></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Assemble the sandwich: Spread the toasted bun with cumin honey mustard. Place a slice of tempeh, avocado, tomato, and sprouts on top. Add more BBQ sauce if desired. Enjoy!</span></li>
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<u style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Elote & Sweet Potato Salad</span></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">From The Walking Cookbook</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 6 large servings</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />
<b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 large sweet potatoes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp vegetable oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">5 large ears of corn</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup greek yogurt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">zest and juice from 1 lime</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp fresh cilantro leaves, chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp smoked paprika</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp cayenne pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup <a href="http://www.thekitchn.com/queso-fresco-the-cheesemonger-91408" target="_blank">queso fresco</a>, crumbled (another crumbly, fresh, salty cheese like feta will work too)</span></li>
</ul>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span></div>
<div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Peel the sweet potato and cut into small cubes (just smaller than a board game die). Place in a bowl and toss with oil.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat a non-stick pan over a medium-high flame and put one layer of sweet potato cubes in the pan (I did this in three batches). Cook for 4 minutes, flip, cook for another 4 minutes, pour in 1/4 cup of water, cover, and cook for 4 minutes. Remove the lid and test the largest cube to make sure the sweet potato is cooked through. Once cooked, place on a plate to cool off a bit.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Repeat with the remaining sweet potatoes.</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://4.bp.blogspot.com/-mXco5cDeq7I/UcerqjMHo4I/AAAAAAAAAH0/puSxx5Ml5mo/s1600/IMG_1976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-mXco5cDeq7I/UcerqjMHo4I/AAAAAAAAAH0/puSxx5Ml5mo/s200/IMG_1976.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/--hch1hg1NzI/UcerrbfpBpI/AAAAAAAAAH8/fQDnMIXCNUI/s1600/IMG_1977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/--hch1hg1NzI/UcerrbfpBpI/AAAAAAAAAH8/fQDnMIXCNUI/s200/IMG_1977.JPG" width="200" /></a></span></div>
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<div style="text-align: center;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Slice and organize by size</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://3.bp.blogspot.com/-R7b4QLg4e6I/UcertmxKeeI/AAAAAAAAAII/LUMy8KKCFEI/s1600/IMG_1978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-R7b4QLg4e6I/UcertmxKeeI/AAAAAAAAAII/LUMy8KKCFEI/s200/IMG_1978.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/-eGNNlZNT1k4/UcerukA248I/AAAAAAAAAIc/pw4yzTkjXkM/s1600/IMG_1980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-eGNNlZNT1k4/UcerukA248I/AAAAAAAAAIc/pw4yzTkjXkM/s200/IMG_1980.JPG" width="200" /></a></span></div>
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<div style="text-align: center;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Cut each stack into strips then into cubes</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://3.bp.blogspot.com/-Wgte6uZiJuw/UcertfqxL1I/AAAAAAAAAIE/dAxJhc9BDCI/s1600/IMG_1979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-Wgte6uZiJuw/UcertfqxL1I/AAAAAAAAAIE/dAxJhc9BDCI/s200/IMG_1979.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/-qBx5GBoGBy4/Ucerw_FgaiI/AAAAAAAAAIw/h4CCKNqczg0/s1600/IMG_1981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-qBx5GBoGBy4/Ucerw_FgaiI/AAAAAAAAAIw/h4CCKNqczg0/s200/IMG_1981.JPG" width="200" /></a></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">They will probably fall. That's ok. Just coat them in some oil and cook.</span></i></div>
</div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Simultaneously heat a separate pan over a medium-high flame and place the husked ears of corn inside. Cook for 2-3 minutes, and rotate once the corn kernels begin to char a bit. Continue until all sides of the corn have a browned exterior.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Once the corn has cooled a bit, cut the kernels off the cob and place in a bowl.</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://1.bp.blogspot.com/-LhzJWx5EURM/UceryywW2yI/AAAAAAAAAJA/igka4cZ6ytY/s1600/IMG_1985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-LhzJWx5EURM/UceryywW2yI/AAAAAAAAAJA/igka4cZ6ytY/s200/IMG_1985.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/-olicFXuqPnc/Ucer0QQPnhI/AAAAAAAAAJM/JC_Z3dvl6CM/s1600/IMG_1986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-olicFXuqPnc/Ucer0QQPnhI/AAAAAAAAAJM/JC_Z3dvl6CM/s200/IMG_1986.JPG" width="200" /></a></span></div>
<div style="text-align: center;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">A grill pan would work beautifully for this corn.</span></i></div>
</div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the cooled sweet potatoes to the bowl of corn.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">In a separate bowl, combine the dressing ingredients (greek yogurt through cayenne pepper) and mix well. Taste, and add more yogurt and/or lime juice if the dressing is too spicy.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-GUxJpcr0N-4/Ucerpzvry9I/AAAAAAAAAHs/T-rtnrEeQu8/s1600/IMG_1975.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="200" src="https://3.bp.blogspot.com/-GUxJpcr0N-4/Ucerpzvry9I/AAAAAAAAAHs/T-rtnrEeQu8/s200/IMG_1975.jpg" width="150" /></span></a></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Dress the salad and mix well.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Crumble in the cheese and mix well. Serve room temperature or slightly chilled.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-begE_sgPoQk/Ucer5TOdpvI/AAAAAAAAAJ8/n4cTwh4eSl0/s1600/IMG_1992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://3.bp.blogspot.com/-begE_sgPoQk/Ucer5TOdpvI/AAAAAAAAAJ8/n4cTwh4eSl0/s640/IMG_1992.JPG" width="640" /></span></a></div>
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<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>The Walking Cookbookhttp://www.blogger.com/profile/01581992834639249557noreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-7506304255529543372013-06-14T11:12:00.000-07:002017-11-26T13:28:34.264-08:00Salad & Sandwich Summer: Coconut Shrimp & Curried Cauliflower Báhn Mì with Cucumber Lemongrass Salad<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Báhn mì have been trendy in New York City <a href="http://nymag.com/restaurants/features/55839/" target="_blank">since 2009</a>. Although bao, arepas, and other street food, filling-smooshed-between-starch delicacies have had their moments since then, but the lovely Vietnamese sandwich has not yet been overshadowed. I've never cared much for trends... by the time I catch on they are usually on their way out (like the prairie skirt of 2005). Fortunately, even when food trends go out of style, they are still delicious and nobody will criticize you for enjoying them. In case you're curious, Bon Appetit published this <a href="http://www.bonappetit.com/magazine/2013/01/25-food-trends-for-2013" target="_blank">list of food trends for 2013</a>. Keep your eyes open!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">This week for Salad & Sandwich Summer I made two types of báhn mì: coconut shrimp and curried cauliflower. I was inspired by <a href="http://www.complex.com/city-guide/2013/04/the-10-best-sandwiches-in-nyc-right-now-in-gifs/coconut-tiger-shrimp" target="_blank">Num Pang</a>, a New York restaurant that serves Cambodian sandwiches (which are, naturally, very similar to báhn mì due to <a href="http://www.lib.utexas.edu/maps/middle_east_and_asia/southeastasia.jpg" target="_blank">geographical proximity</a>). In addition, I put together a Cucumber Lemongrass Salad, a cool, refreshing side dish with homemade dressing.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">These sandwiches have a lot of components and may seem overly arduous, but fear not: Each component can be done quickly and in advance. Then they just hang out until you are ready to use them. I'll break the whole meal down in the order that I did everything, from pickled veggies to salad dressing to sandwich assembly. All of these can be made in large quantities and made into a make-your-own-báhn mì buffet. Yummm...</span><br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-7tXs0M4Liv0/UboqR4AApYI/AAAAAAAAAGU/onvkZ8unXY0/s1600/IMG_1879.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://3.bp.blogspot.com/-7tXs0M4Liv0/UboqR4AApYI/AAAAAAAAAGU/onvkZ8unXY0/s640/IMG_1879.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Coconut Shrimp Báhn Mì</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-l9sLQwfpTMU/Ubot1KovXmI/AAAAAAAAAHI/zXhry-Ag7OU/s1600/IMG_1877.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://1.bp.blogspot.com/-l9sLQwfpTMU/Ubot1KovXmI/AAAAAAAAAHI/zXhry-Ag7OU/s640/IMG_1877.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Curried Coconut Cauliflower Báhn Mì</span></td></tr>
</tbody></table>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Step 1: <a href="http://www.wholefoodsmarket.com/recipe/vietnamese-quick-pickled-vegetables" target="_blank">Pickle the vegetables</a></span><br />
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<a href="http://4.bp.blogspot.com/-vwxoMK6a3Ks/Uboo9feHHKI/AAAAAAAAADM/0K3US4W91Bg/s1600/IMG_1852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-vwxoMK6a3Ks/Uboo9feHHKI/AAAAAAAAADM/0K3US4W91Bg/s320/IMG_1852.JPG" width="320" /></span></a></div>
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<a href="http://3.bp.blogspot.com/-83nbOC2gzt8/UborL5IQjlI/AAAAAAAAAG0/vc3AKHQdSCA/s1600/IMG_1864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://3.bp.blogspot.com/-83nbOC2gzt8/UborL5IQjlI/AAAAAAAAAG0/vc3AKHQdSCA/s320/IMG_1864.jpg" width="320" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients </b>(yield: 3 cups pickled veggies):</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 daikon radish</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 carrots</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cucumber (Optional: Use if you are not also making the salad. Otherwise it's cucumber overkill!)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup rice vinegar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">pinch of salt</span></li>
</ul>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation:</span></b><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Peel the veggies and cut off the stem.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Using a food processor slicing blade, a mandoline, or your awesome knife skills, slice the vegetables very thin.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">In a wide bottom dish, whisk together the vinegar, sugar, and salt until dissolved.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the veggies, toss in the vinegar, and let sit. Stir and flip the veggies every 15 minutes or so. Can be made up to 1 day in advance if covered and refrigerated. The longer they sit, the more pickley they are.</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Step 2: Prepare the shrimp</span><br />
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<a href="http://2.bp.blogspot.com/-J5EEIgoalB0/UbopGNbHVtI/AAAAAAAAAEk/oFbL2pdc2EA/s1600/IMG_1861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-J5EEIgoalB0/UbopGNbHVtI/AAAAAAAAAEk/oFbL2pdc2EA/s320/IMG_1861.JPG" width="320" /></span></a></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients </b>(yield: 4 sandwiches' worth):</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 jalapeño, seeded and julienned</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 can coconut milk</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">zest and juice of 1/2 lime</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb shrimp, peeled, deveined, and tails removed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp vegetable or coconut oil</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Mix all ingredients together.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the shrimp, toss in the marinade, cover, and refrigerate for at least 30 minutes. Can be made up to 1 day in advance.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">When it is time to cook (step 6), heat the oil over a medium flame.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Discard the jalapeño from the marinade and add the shrimp and marinade to the pan.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cook for about 4 minutes, or until shrimp turn pink. Pour into a bowl and serve with a slotted spoon.</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Step 3: Prep the salad and dressing</span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Salad Ingredients </b>(yield: 3 cups):</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cucumbers</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 avocado</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 green onion (green and white part)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp fresh mint</span></li>
</ul>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Dressing Ingredients:</span></b><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 inch piece of ginger, peeled</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 small stalk lemongrass, cut into inch-long pieces</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 lime, peeled</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp vegetable oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp soy sauce</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Slice the cucumbers thin (I used a food processor) and place in a bowl.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Chop the green onion and mint and add to the cucumber.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place all dressing ingredients in a food processor with the normal chopping blade. Pulse until a dressing is formed. With a spatula, push down any dressing that stuck to the sides.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Dress the salad, toss, and refrigerate for up to an hour.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">When you are ready to serve, cut the avocado into small cubes. Toss with the salad and serve.</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Step 4: Make the Ginger Sriracha Sauce</span><br />
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<a href="http://1.bp.blogspot.com/-uas2VZKzj84/UbopBfr1SII/AAAAAAAAADs/k1FVdrpVr58/s1600/IMG_1857.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="200" src="https://1.bp.blogspot.com/-uas2VZKzj84/UbopBfr1SII/AAAAAAAAADs/k1FVdrpVr58/s200/IMG_1857.jpg" width="150" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-ELa1yV12uAc/UborLlYYBBI/AAAAAAAAAGw/983Mtp6CWzc/s1600/IMG_1859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-ELa1yV12uAc/UborLlYYBBI/AAAAAAAAAGw/983Mtp6CWzc/s320/IMG_1859.jpg" width="320" /></span></a></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients </b>(yield: 1/2 cup):</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup olive oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup vegetable oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 medium egg (large works too-- just up the oil a little)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 clove garlic</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">zest and juice from 1/2 lime</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp sriracha sauce</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Rinse out the food processor and insert the chopping blade.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place the egg, ginger, lime zest, and garlic (missing from my picture-- last minute add-in) into the processor.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Pulse until solids are chopped and incorporated into the egg.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Turn on the processor and slowly pour in the oil.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Once the egg has mostly emulsified, with the machine still on, squeeze in the lime juice and add the sriracha. Mix for another 5 seconds, pour into a container, and refrigerate. The sauce will keep for 5 days in the refrigerator.</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Step 5: Cook the Curry Coconut Cauliflower</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://3.bp.blogspot.com/-zazT-G6CQxI/UbopGJOn_CI/AAAAAAAAAEo/frJGGUYSJms/s1600/IMG_1865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-zazT-G6CQxI/UbopGJOn_CI/AAAAAAAAAEo/frJGGUYSJms/s200/IMG_1865.JPG" width="200" /></a><a href="http://3.bp.blogspot.com/-HlIKoBq3zjg/UbopHR_mpkI/AAAAAAAAAE0/7ELSJEZKUuc/s1600/IMG_1866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-HlIKoBq3zjg/UbopHR_mpkI/AAAAAAAAAE0/7ELSJEZKUuc/s200/IMG_1866.JPG" width="200" /></a></span></div>
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<a href="http://4.bp.blogspot.com/-89nczF7YKfY/UbopLzWfGBI/AAAAAAAAAFg/vO5fK2Vwh6s/s1600/IMG_1871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-89nczF7YKfY/UbopLzWfGBI/AAAAAAAAAFg/vO5fK2Vwh6s/s320/IMG_1871.JPG" width="320" /></span></a></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients </b>(yield: 6 sandwiches' worth):</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup unsweetened coconut flakes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp coconut oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 head cauliflower</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt, pepper, and curry powder</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat a non-stick pan over a medium flame.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add coconut flakes and toast, stirring frequently, until golden brown. Remove from the pan and let cool on a separate plate.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Slice head of cauliflower into 1/2 inch steaks. Some will crumble, but you should be able to get a few good disks.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Rub each slice with coconut oil and season with salt, pepper, and curry powder (a few shakes of each) on one side.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat 2 tbsp coconut oil in the same non-stick pan. Place the cauliflower steaks in the pan curry side down. Sprinkle salt, pepper, and curry on the top side and cover.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cook over medium heat for 4 minutes, then flip, cover again, and cook for 2 more minutes. The cauliflower should be browned and just soft enough for a fork to go all the way through with a tiny bit of resistance). Remove from the heat, place on a plate, and sprinkle both sides with toasted coconut flakes.</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Step 6: Cook the shrimp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">See step 2.</span><br />
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<a href="http://4.bp.blogspot.com/-f-47jTOk14w/UbopMNrCnaI/AAAAAAAAAFo/x1Ft8lCDnW8/s1600/IMG_1872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-f-47jTOk14w/UbopMNrCnaI/AAAAAAAAAFo/x1Ft8lCDnW8/s320/IMG_1872.JPG" width="320" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Step 7: Finish the salad</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">See step 3.</span><br />
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<a href="http://3.bp.blogspot.com/-NIAGcbscEac/UboqSWMpumI/AAAAAAAAAGc/fB9S3yuqjiA/s1600/IMG_1880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://3.bp.blogspot.com/-NIAGcbscEac/UboqSWMpumI/AAAAAAAAAGc/fB9S3yuqjiA/s320/IMG_1880.jpg" width="320" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Step 8: Assemble the sandwich</span><br />
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<a href="http://2.bp.blogspot.com/-lnBnmuuBgy8/Ubonefhz43I/AAAAAAAAAC8/dOpn3qpu2BM/s1600/%5Bgickr.com%5D_b3562845-2212-ca04-4ded-413fe98ae9b3.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" src="https://2.bp.blogspot.com/-lnBnmuuBgy8/Ubonefhz43I/AAAAAAAAAC8/dOpn3qpu2BM/s1600/%5Bgickr.com%5D_b3562845-2212-ca04-4ded-413fe98ae9b3.gif" /></span></a></div>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients </b>(yield: 4 sandwiches):</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 Vietnamese baguette (<a href="http://chowhound.chow.com/topics/527613" target="_blank">buy</a> or <a href="http://www.vietworldkitchen.com/blog/2007/05/vietnamese_bagu.html" target="_blank">bake your own</a>), divided into 4 pieces and sliced sandwich style</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Toast the baguette pieces.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Laying the bread on the plate in front of you, slather a bunch of Ginger Sriracha Sauce on the inside of each piece.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Top with pickled vegetables and some sprigs of cilantro.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the cauliflower or a few coconut shrimps.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Top with toasted coconut, if desired.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Gobble down the sandwich and say <span style="background-color: white; color: #333333; font-size: 13px; line-height: 16px;">Cám ơn </span>(thank you) to Southeast Asia.</span></li>
</ul>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>The Walking Cookbookhttp://www.blogger.com/profile/01581992834639249557noreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-82251926856302747662013-06-11T18:19:00.000-07:002013-08-24T18:55:16.047-07:00Salad & Sandwich Summer: Caprese Sandwich with Pine Nut Aioli and Shaved Brussels Sprout Salad<span style="font-family: Arial, Helvetica, sans-serif;">June is here, and although the solstice is not yet upon us, summer is here in my mind. To celebrate the breezy, fun, and warm joys of summer, The Walking Cookbook will feature simple salads and sandwiches all summer long. Why salads and sandwiches?</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">First of all, it's awesome alliteration (Salad & Sandwich Summer)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Less cooking means less heat! There will be some stovetop and toaster oven action, but the goal is to reduce the use of our big, hot, poorly insulated oven in our non-airconditioned apartment.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sandwiches and salads are just so easy to make. The ingredients can be prepped ahead of time and layered or tossed together just before serving.</span></li>
</ul>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">The layout of Salad & Sandwich Summer will be a little simpler than normal, since I'll be focusing less on memorizing master recipes and a little more on playing with culinary ideas. So let's get the ball rolling with a recap of my Caprese Sandwiches with Shaved Brussels Sprout Salad.</span></div>
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<i style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;">Caprese Sandwich with Pine Nut Aioli</span></i></div>
<span style="font-family: Arial, Helvetica, sans-serif;">One of my favorite appetizers growing up was Insalata Caprese, the delicious layered "salad" with slices of fresh mozzarella, tomato, and basil. It originated in Capri, Italy, and is best known in the US as having olive oil, salt, pepper, and balsamic vinegar as a dressing (though the balsamic was added by Americans).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">I decided to use the freshness of Caprese in a main course by turning it into a sandwich. The basic assembly came from the various ingredients. My own special touch was to add a pine nut aioli, which is basically a fresh, garlicky mayo with pine nuts added in. I was scared at first, but now I want to make everything into aioli! It is definitely better than just adding flavors to pre-made mayo.</span></div>
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<a href="http://4.bp.blogspot.com/-WHsuuXThtsc/UbfKsIZ7fDI/AAAAAAAAACU/4wxWcpLEz_E/s1600/IMG_1793.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="http://4.bp.blogspot.com/-WHsuuXThtsc/UbfKsIZ7fDI/AAAAAAAAACU/4wxWcpLEz_E/s320/IMG_1793.jpg" width="240" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<u><span style="font-family: Arial, Helvetica, sans-serif;">The Recipe: Caprese Sandwich with Pine Nut Aioli</span></u></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">From The Walking Cookbook</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 4 sandwiches</span></div>
<div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Sandwich Ingredients:</span></b></div>
<div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 long baguette, cut into fourths and each section split down the middle</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup extra virgin olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup balsamic vinegar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup pine nut aioli (see recipe below)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 log fresh mozzarella cheese, sliced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 tomatoes, sliced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cucumber, sliced thinly at an angle</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 handfuls fresh basil leaves, torn into medium pieces</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span></li>
</ul>
</div>
<div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Sandwich Preparation:</span></b></div>
<div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Lay the bread open and brush the inside of each piece with olive oil.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Heat a non-stick pan or griddle to medium heat.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Place each piece of bread oiled-side down onto the heat until just toasted around the edges. Remove and repeat until all bread is lightly toasted.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Brush the inside of each bottom piece of bread with balsamic vinegar. Don't skimp!</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Spread 1 tbsp aioli on the inside of each top piece of bread.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Assemble each sandwich: Layer tomato slices and cucumber slices on the bottom piece of bread. Layer basil pieces and mozzarella slices on the top piece.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Grind some black pepper and sprinkle some salt over the toppings.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Fold the sandwich together and enjoy!</span></li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-NidvShDTc5o/UbfLh0bUiiI/AAAAAAAAACs/hbKZOBYc0Fw/s1600/%5Bgickr.com%5D_ff5b9194-d05e-7e34-f1f7-213c3fc0427c.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="http://4.bp.blogspot.com/-NidvShDTc5o/UbfLh0bUiiI/AAAAAAAAACs/hbKZOBYc0Fw/s320/%5Bgickr.com%5D_ff5b9194-d05e-7e34-f1f7-213c3fc0427c.gif" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">My first gif! Awesome!!</span></td></tr>
</tbody></table>
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<div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Pine Nut Aioli Ingredients:</span></b></div>
</div>
<div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 large egg</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup canola oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">juice of 1 small lemon</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup pine nuts, toasted</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">salt to taste</span></li>
</ul>
</div>
<div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Pine Nut Aioli Preparation:</span></b></div>
<div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In a food processor, blend the garlic and egg until the garlic is chopped and well mixed in.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Remove the <a href="http://c.searspartsdirect.com/lis_png/PLDM/50031916-00001.png" target="_blank">food pusher</a> from the food processor and turn the machine on. Very slowly pour in the oils until the the mixture is smooth, cream colored, and looks like mayo (that's what you just created!!)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Squeeze in the lemon juice, sprinkle in some salt, and toss in the pine nuts. Pulse until the pine nuts are chopped but not pureed.</span></li>
</ul>
</div>
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<a href="http://4.bp.blogspot.com/-NyqVZue8v2Y/UbfKsn76aWI/AAAAAAAAACc/YKLPfqhXEU8/s1600/IMG_1791.jpg" imageanchor="1" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="http://4.bp.blogspot.com/-NyqVZue8v2Y/UbfKsn76aWI/AAAAAAAAACc/YKLPfqhXEU8/s400/IMG_1791.jpg" width="300" /></span></a></div>
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<div style="text-align: center;">
<i style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;">Shaved Brussels Sprout Salad</span></i></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I had dinner a few months ago at <a href="http://leftbanknewyork.com/" target="_blank">Left Bank</a> in the West Village, and although I was impressed with everything there, the real winner was the Brussels Sprouts Salad. The sprouts were raw and thinly shaved, tossed with a light dressing of lemon juice, olive oil, salt, and pepper. Finally, they topped the salad with shredded aged cheese and toasted hazelnuts.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I have recreated this recipe many times since, and I am always happy with it. Since I am not a huge hazelnut fan, I have used walnuts and pine nuts as substitutes. I tend to add in some lemon zest and a healthy dose of parmesan cheese as well (always cutting a hunk off to nibble on while I cook).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<div>
<u><span style="font-family: Arial, Helvetica, sans-serif;">The Recipe: Shaved Brussels Sprout Salad</span></u></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">From The Walking Cookbook, inspired by Left Bank</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 4 servings</span></div>
<div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </span></b></div>
</div>
<div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 lb fresh brussels sprouts</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp extra virgin olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 lemon, zested and juiced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup toasted pine nuts (or nuts of your choice)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup freshly grated parmesan cheese</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span></li>
</ul>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b>:</span></div>
</div>
<div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Cut the stem off of the Brussels sprouts and shave or chop them into fine shreds. Toss into a bowl.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Dress with olive oil, lemon juice, lemon zest, salt, pepper, and parmesan cheese. Hand toss and serve cold.</span></li>
</ul>
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<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>The Walking Cookbookhttp://www.blogger.com/profile/01581992834639249557noreply@blogger.com1tag:blogger.com,1999:blog-2319677993818795114.post-45320766459735229102013-06-09T14:32:00.000-07:002017-11-26T13:28:42.325-08:003 Sisters Edamame Succotash and Jerk Tilapia<div style="text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you are like me, the first thing you think of when you hear the word succotash is not food at all... it's Looney Tunes. Sylvester the Cat is known for his exclamation, "Sufferin' succotash!" whenever he is exasperated, like this:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxEr-uluVcFKXO374ZvtYG_Vbr2WwaSG58GcfROJFJpm0V1yN3tJaAqecFLqO8wrDLvsDD23JKJfl6I0UF0qA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you are more like me, you have taken this word for granted and finally decided that you should figure out what it means. This week I cooked Edamame Succotash and Jerk Tilapia to accompany it. That's right-- I made the Succotash the star of the show.</span></div>
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<a href="http://4.bp.blogspot.com/-lIRoNzSqZJ4/UbTzAIBAwdI/AAAAAAAAABc/7JpH3CF0EvY/s1600/IMG_1751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://4.bp.blogspot.com/-lIRoNzSqZJ4/UbTzAIBAwdI/AAAAAAAAABc/7JpH3CF0EvY/s640/IMG_1751.JPG" width="640" /></span></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">About Succotash</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The phrase we know and love(?), "Sufferin' succotash," itself is a minced oath, which is basically a replacement word or phrase for a curse word. There are plenty: Oh my <i>gosh</i>! <i>Darn</i> it! Oh <i>fudge</i>! What the <i>heck</i>!? <a href="http://www.lutins.org/lists/minced_oaths.html" target="_blank">The list goes on</a>. "Sufferin' succotash" is said to be a depression-era phrase replacing "Suffering Savior," the latter of which clearly violates certain Christian standards of making reference to Jesus. It is obviously outdated, and a similar outburst of exasperation can be delivered through more modern sayings. <i>Succotash</i> was not an invented word to replace <i>savior</i>, however; it was a real food with a real place in society at the time (and way before).</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In its most basic form, succotash is a dish consisting of cooked beans and corn. Modern nutritionists have all sorts of scientific grounds for corn and beans to be eaten together (they form a complete protein, meaning that all the essential amino acids are accounted for between the two foods). However, the real geniuses behind this dish were probably not discussing amino acids. In fact, they were not speaking English at all. <i>Succotash</i> comes from the Narragansett word <i>msickquatash, </i>and it was in fact Native Americans who are credited with the development of this dish. The Native American "three sisters" (corn, beans, and squash) are famous crops because of their miraculous way of working together, both in soil and in the human body. To this day, some regional varieties of succotash include squash as well as corn and beans.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While the ingredients can be tweaked a little to fit personal preference, the majority of succotash recipes call for lima beans, corn, and a cream or butter sauce.</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Choosing the Recipe</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I intended to make a succotash involving all three sisters: corn, squash, and beans. I found the recipe from Food Wishes, a video blog, and let that be my guide. Unfortunately (for some-- fortunately for others) I was unable to find either fresh or frozen lima beans. Having no interest in canned limas, I opted for frozen edamame, or soy beans, instead. It was delicious and packed a nice protein punch (1 cup of <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=59" target="_blank">limas provides 29.3%</a> of your daily recommended protein, while <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=79" target="_blank">edamame gives 57.2%</a>).</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I did a bit of research into jerk spice blends, and I ended up choosing my favorite one based on the funny nature of the blog it came from. <a href="http://cookingforassholes.blogspot.com/" target="_blank">Cooking for A**holes</a> (reader discretion advised) made me laugh out loud, so I had to go with that recipe. It's a quick meal with a ton of flavor.</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Memorizing the Recipe</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The succotash recipe required little to no technique. Butter and oil go together in a pan. Start the onions, then add the more firm, raw ingredients (green beans and zucchini). Toss in the edamame and corn once the other veggies have started to brown a little. Keep cooking, then top with tomatoes for color. Salt and pepper and taste along the way. Bam. Done.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The jerk spice blend was a little tricky to master, although knowing which spices had more dominance and which had less was helpful. Allspice got the most; followed by thyme, garlic powder, and nutmeg; then salt, pepper, cayenne, and cinnamon took a back seat since they are inherently spicier or more bold than the others.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Verdict</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I had a heaping pile of succotash at dinner and another heaping pile at lunch the next day. I would eat this hot, cold, room temp, alone, as a side, on rice, on pasta, slightly pureed into a spread, in a box, with a fox, here and there, anywhere! I really love vegetables, and this was a simple and delicious way to get a lot of them at once.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For those of you who have not cooked (or eaten) a lot of fish, tilapia is a nice, easy go-to fish. It's not too fishy, it cooks quickly because it's thin and light, and it's really inexpensive. It takes on the flavor of whatever it is cooked with, so the jerk spice blend was an excellent way to make a boring fish more exciting. This whole meal takes about an hour (probably less if you aren't stopping to photograph all the time).</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Recipes</i></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><u style="font-size: medium; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">3 Sisters Edamame Succotash</span></u></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Inspired by <a href="http://foodwishes.blogspot.com/2010/02/sufferin-succotash-more-like-succulent.html" target="_blank">Food Wishes</a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 8-10 servings, depending on how hungry you are</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp butter</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp olive oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 yellow onion, roughly chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 zucchini, cut into 1/2 inch cubes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups fresh green beans, cut into inch-long pieces</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 bag frozen edamame (shelled), thawed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 bag frozen corn kernels, thawed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 roma/plum tomatoes, peeled and roughly chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the butter and oil over medium heat in a large skillet.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Once melted, add the onion and cook until softened, about 4 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the zucchini and green beans, coat with the butter/oil, and cook, stirring occasionally, for 5 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Season the vegetables with salt and pepper.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the edamame and corn to the skillet. Mix and cook for another 5 minutes until all vegetables are warm but still firm.</span></li>
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<tr><td class="tr-caption" style="text-align: center;"><u><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Jerk Tilapia</span></u></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted (and censored) from <a href="http://cookingforassholes.blogspot.com/2010/07/jamaican-jerk-tilapia.html" target="_blank">Cooking for A**holes</a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 10 tilapia filets (spice blend can be kept for later when making smaller portions)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">10 tilapia filets</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp olive oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp allspice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp garlic powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp thyme</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp nutmeg</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp black pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp cayenne pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp cinnamon</span></li>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation:</span></b></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Combine allspice, garlic powder, thyme, nutmeg, salt, pepper, cayenne, and cinnamon in a bowl. Mix well.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Lay the tilapia on a flat surface. Spoon a generous amount of jerk blend on top of each piece (1 heaping spoonful). </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Pat/rub the blend on the entire top surface of the tilapia.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the oil in a nonstick pan. Place the tilapia, seasoned-side down, in the pan (as many as will fit-- I did three filets at a time). While the fish is cooking (about 2 minutes over high heat), sprinkle the other side with a little more jerk blend. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Flip and cook for another 2 minutes (3 for the thicker pieces).</span></li>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-bmJbKNIYtWw/UbTy_F5GA2I/AAAAAAAAABQ/S3xVOJyt2b8/s1600/IMG_1749.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="150" src="https://3.bp.blogspot.com/-bmJbKNIYtWw/UbTy_F5GA2I/AAAAAAAAABQ/S3xVOJyt2b8/s200/IMG_1749.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1. Blend</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ZpgtpwIoBvs/UbTzD5x0j1I/AAAAAAAAABs/zdchnpbiZWc/s1600/IMG_1752.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="150" src="https://2.bp.blogspot.com/-ZpgtpwIoBvs/UbTzD5x0j1I/AAAAAAAAABs/zdchnpbiZWc/s200/IMG_1752.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2. Season</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-tG0JUYDemn4/UbTzCrTVoGI/AAAAAAAAABk/EW3ySv3jCVs/s1600/IMG_1753.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="150" src="https://2.bp.blogspot.com/-tG0JUYDemn4/UbTzCrTVoGI/AAAAAAAAABk/EW3ySv3jCVs/s200/IMG_1753.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3. Cook</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-MFmIU9R7vhc/UbTzEhyPXiI/AAAAAAAAAB0/hWoy08NpIfY/s1600/IMG_1754.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="150" src="https://1.bp.blogspot.com/-MFmIU9R7vhc/UbTzEhyPXiI/AAAAAAAAAB0/hWoy08NpIfY/s200/IMG_1754.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4. Flip</span></td></tr>
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<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>The Walking Cookbookhttp://www.blogger.com/profile/01581992834639249557noreply@blogger.com1tag:blogger.com,1999:blog-2319677993818795114.post-4549115394586978582013-05-25T09:47:00.000-07:002017-11-26T13:28:53.219-08:00Why didn't I think of that!? Strawberry Pop-Tart Ice Cream Sandwich<i style="color: #1a1a1a; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><span style="color: black; font-family: "Trebuchet MS", sans-serif; font-size: x-large; font-style: normal; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; font-style: normal; text-align: center;">thewalkingcookbook.com</a></i><br />
<i style="color: #1a1a1a; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><b><br /></b></i>
<i style="color: #1a1a1a; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><b>Ladies and gents, we have a guest blogger!</b></i><br />
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<span style="color: #1a1a1a; font-family: "arial" , "helvetica" , sans-serif;"><i><b>I like to say that my older brother took the majority of the creative genes in my family. A hilarious writer, he sends me scripts and screenplays that leave me in tears and with no feedback to give but, "That was fantastic! Just take out the comma on page 4, paragraph 2," or, "Fix how you spelled garage." While reading his contribution to The Walking Cookbook, I found myself laughing out loud (riotously, I might add) multiple times. This week he writes about a perfect dessert for Memorial Day weekend and beyond: Strawberry Pop-Tart Ice Cream Sandwiches. Thanks, bro, for sharing your talents with The Walking Cookbook!</b></i></span></div>
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<br />
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">When
learning of the existence of the Carl</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">s Jr. Hand Scooped Strawberry Pop-Tart Ice
Cream Sandwich, there are really only two types of people:</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">• </span><span style="color: #1a1a1a;">Those who concede that American food culture
has hit such a low that anyone with an iota of taste and class needs hold fast
to any last scrap of self-dignity and flee to Canada.</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">•</span><span style="color: #1a1a1a;"> And those who want to know why there isn</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">t one in their mouths right now.</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
<div class="imported-FreeForm">
<br /></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">I</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">m one of the latter.</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
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<br /></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">When I
first heard that the culinary geniuses over at Carls Jr. had created this
gastronomic marvel, I immediately hit up Google to find out where I could get
one. Lo and behold, it turned out to be
a trial item, only available at a few unadvertised Carl</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">s Jr. locations.</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
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<br /></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">So the
choice was simple:</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">•</span><span style="color: #1a1a1a;"> Drive to every Carl</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">s Jr. restaurant in Southern California to see if they carry it.</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">•</span><span style="color: #1a1a1a;"> Or drive to seven Carl</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">s Jr. restaurants in Southern California, give up, and walk to
the grocery store across the street from my apartment to buy Pop-Tarts, ice
cream, and shampoo (I was out of shampoo).</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
<div class="imported-FreeForm">
<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">I chose the latter.</span><!--EndFragment-->
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<a href="http://4.bp.blogspot.com/-Qxv3P5tXJL4/UaDkFhwsFxI/AAAAAAAABM4/urYzEBfL1fw/s1600/Final+Product.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="468" src="https://4.bp.blogspot.com/-Qxv3P5tXJL4/UaDkFhwsFxI/AAAAAAAABM4/urYzEBfL1fw/s640/Final+Product.JPG" width="640" /></span></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="color: #1a1a1a;">About the Carl</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">s Jr. Hand Scooped Strawberry Pop-Tart Ice Cream Sandwich</span></span></i></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">I know
what you</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">re thinking... This isn't a recipe; any IDIOT
could make that! </span><span style="color: #000099;"><a href="http://www.npr.org/blogs/thesalt/2013/04/29/179859912/sandwich-monday-the-pop-tart-ice-cream-sandwich">Well the IDIOTS over at NPR’s
Sandwich Mondays sure found a way to screw it up!</a></span></span></div>
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<br />
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">So
unless your idea of an ice cream sandwich is a cream-soaked pile of strawberry
mush, consider yourself lucky you found THIS blog first! (And if a cream-soaked pile of strawberry
mush happens to be your thing, keep reading next week because, come to think of it, that actually sounds pretty good...)</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
<div class="imported-FreeForm">
<br /></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">For
those of you who haven't heard of Carl's Jr., maybe you live on the East Coast
where the chain goes by the name Hardee</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">s. But
if you haven</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">t heard of Carl</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">s Jr.
OR Hardee</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">s, then maybe you live in hell because you</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">ve been denied one of the best fast food restaurants ever (it</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">ll be THE best once the Pop-Tart sandwich becomes a regular
item).</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
<div class="imported-FreeForm">
<br /></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">The
chain is famous for stirring up controversy every couple years with their
commercials, often of a </span><span style="color: #000099;"><a href="http://www.youtube.com/watch?v=g-qkoyiYs38">bikini-clad celebrity eating one of their burgers and
dripping all over themselves</a></span><span style="color: #1a1a1a;">. </span><span style="color: #1a1a1a;">I
can't say I</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">m necessarily in the target demographic for
said commercials (nor is my boyfriend), but if one of those bikini clad woman
was dripping ice cream from a Pop-Tart sandwich all over the place, I</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">d start paying attention!</span></span></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">I was
planning to include a little history of the Ice Cream Sandwich here, but after
copying and pasting 90% of another website on the topic, I decided to delete it
and just <a href="http://www.eatouteatwell.com/the-ice-cream-sandwich-and-the-pushcart-peddler/" target="_blank">share the link</a> instead.</span></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">You
didn</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">t click it, did you? Lazy... but that</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">s OK. I
cherry picked a couple of my favorite facts:</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
<div class="imported-FreeForm">
</div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">Ice Cream Sandwiches are an American invention
(duh!</span><span style="color: #1a1a1a;"> </span><span style="color: #1a1a1a;">Who else would come up with a
dessert wrapped in another dessert?)</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a; font-size: 12pt;">People on the eastern seaboard eat almost 50% of all ice cream
sandwiches (Which makes the west-coast-based Carl</span><span style="color: #1a1a1a; font-size: 12pt;">’</span><span style="color: #1a1a1a; font-size: 12pt;">s Jr.
pretty dumb for not selling these at their east-coast counterpart Hardee</span><span style="color: #1a1a1a; font-size: 12pt;">’</span><span style="color: #1a1a1a; font-size: 12pt;">s! Don</span><span style="color: #1a1a1a; font-size: 12pt;">’</span><span style="color: #1a1a1a; font-size: 12pt;">t they have a whole department of highly paid market researchers? I figured this out after 10 seconds on
Google!)</span></span></li>
</ul>
<br /></div>
<div style="text-align: center;">
<span style="color: #1a1a1a;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Choosing the Recipe</i></span></span></div>
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<span style="color: #1a1a1a;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">The
ingredients were pretty obvious by the name alone, but the trick was in the <i>method</i> of how to merge Pop-Tart and ice
cream without </span><span style="color: #000099;"><a href="http://www.npr.org/blogs/thesalt/2013/04/29/179859912/sandwich-monday-the-pop-tart-ice-cream-sandwich">pulling an NPR</a></span><span style="color: #1a1a1a;">.</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
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<br /></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">Problem:
A scoop of ice cream is ROUND, but the surface of a Pop-Tart is FLAT, so the
sandwich turns to crumbly goop after one bite.</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
<div class="imported-FreeForm">
<br /></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">Solution:
SLICE the ice cream, don</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">t scoop it.
I found that buying a brand of ice cream that comes in a rectangular tub
and slicing it like a loaf of bread made nice thick layers of ice cream that
easily bonded to the flat surface of the Pop-Tart.</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
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<br /></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">Another
trick to ensure a sturdy sandwich is to make sure the sandwich is COLD before
you eat it! You</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">ll see that a couple of steps in the recipe involve putting stuff
in the refrigerator or freezer -- I know the delight of sugary goodness is hard
to postpone, but skip these steps at your own risk.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a; font-size: 12pt;">And although Carl</span><span style="color: #1a1a1a; font-size: 12pt;">’</span><span style="color: #1a1a1a; font-size: 12pt;">s Jr. only offers strawberry Pop-Tarts with vanilla ice cream, the
beauty of making your own is that you can do any combination of Pop-Tart and
ice cream flavor! (I personally liked
the Confetti Cupcake Pop-Tarts for this recipe.)</span><!--EndFragment-->
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-t2gpELARKKE/UaDkFXveBUI/AAAAAAAABM0/gWBD_Q5u77U/s1600/Confetti+Pop+Tart.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="200" src="https://2.bp.blogspot.com/-t2gpELARKKE/UaDkFXveBUI/AAAAAAAABM0/gWBD_Q5u77U/s200/Confetti+Pop+Tart.JPG" width="146" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">The 8 vitamins and minerals are what make it a breakfast food</span></i></td></tr>
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<div align="center" class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;"><i><span style="font-size: large;">Memorizing the Recipe</span></i></span><u><span style="color: #1a1a1a;"> </span></u></span></div>
<div class="imported-FreeForm" style="text-align: left;">
<span style="color: #1a1a1a;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To
memorize the recipe, I used this simple mnemonic device: SPTOTOICITM</span></span></div>
<div class="imported-FreeForm" style="text-align: left;">
<span style="color: #1a1a1a;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="imported-FreeForm" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">That
way I</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">ll never forget: Strawberry Pop-Tart On The
Outside, Ice Cream In The Middle</span><span style="color: #1a1a1a;"><o:p></o:p></span></span></div>
<!--EndFragment--><br />
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i><br /></i></span></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Verdict</i></span></div>
<div style="text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">Unlike
my sister, the inimitable Walking Cookbook herself, I don</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">t have the awesome tradition of a weekly </span><span style="color: #1a1a1a;">“</span><span style="color: #1a1a1a;">family dinner</span><span style="color: #1a1a1a;">”</span><span style="color: #1a1a1a;"> to test out my recipes, but I have shared a
Pop-Tart sandwich or two with a few people, and the feedback was pretty
universal: </span><span style="color: #1a1a1a;">“</span><span style="color: #1a1a1a;">GIVE ME ANOTHER ONE!</span><span style="color: #1a1a1a;">”</span></span></div>
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<br /></div>
<div class="imported-FreeForm" style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">There</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">s a reason Pop-Tarts come in 2-packs: because they have so
little nutritional benefit that your body requires more food after eating just one. </span><span style="color: #1a1a1a;">Also because they are so yummy, you</span><span style="color: #1a1a1a;">’</span><span style="color: #1a1a1a;">re gonna want more.</span></span></div>
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<br /></div>
<span style="color: #1a1a1a; font-size: 12pt;"></span><br />
<div style="text-align: left;">
<span style="color: #1a1a1a; font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">These ice cream sandwiches are no different on both counts!</span></span></span></div>
<span style="color: #1a1a1a; font-size: 12pt;">
</span>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i><br /></i></span></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i> The Recipe</i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-TwC7mIhbxXM/UaDkIOfk_1I/AAAAAAAABNk/O3zHf68YPR0/s1600/Ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="188" src="https://4.bp.blogspot.com/-TwC7mIhbxXM/UaDkIOfk_1I/AAAAAAAABNk/O3zHf68YPR0/s400/Ingredients.JPG" width="400" /></span></a></div>
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<br />
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #1a1a1a;"><br /></span></b></span></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="color: #1a1a1a;"><u>Pop-Tart Ice Cream Sandwiches</u></span></span></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;"><b>Yield: </b>10 sandwiches</span></span></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #1a1a1a;"><br /></span></b></span></div>
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #1a1a1a;">Ingredients:</span></b><b><span style="color: #1a1a1a;"><o:p></o:p></span></b></span></div>
<div class="imported-FreeForm">
</div>
<ul>
<li><span style="color: #1a1a1a;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 box Strawberry*
Pop-Tarts</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a;">1 container Vanilla*
Ice Cream </span><b style="color: #1a1a1a;">in a rectangular tub</b></span></li>
</ul>
<br />
<div class="imported-FreeForm">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="color: #1a1a1a;">*or pick any flavor you want!</span></i><i><span style="color: #1a1a1a;"><o:p></o:p></span></i></span></div>
<div class="imported-FreeForm">
<br /></div>
<div class="imported-FreeForm">
<b style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #1a1a1a;">Kitchen Tools:</span></b></div>
<div class="imported-FreeForm">
</div>
<ul>
<li><span style="color: #1a1a1a;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cutting
Board</span></span></li>
<li><span style="color: #1a1a1a;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Butcher
Knife</span></span></li>
<li><span style="color: #1a1a1a;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Large
Bowl</span></span></li>
<li><span style="color: #1a1a1a;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Toaster</span></span></li>
</ul>
<b style="color: #1a1a1a; font-family: Arial, Helvetica, sans-serif;">Preparation</b><span style="color: #1a1a1a; font-family: "arial" , "helvetica" , sans-serif;">:</span><br />
<div>
<ul>
<li><span style="color: #1a1a1a; text-indent: -15.15pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Toast
the Pop-Tarts in a toaster until the edges are light brown (5-8 mins)</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a; text-indent: -15.15pt;">Cut
the Pop-Tarts in half </span><span style="color: #1a1a1a; text-indent: -15.15pt;">“</span><span style="color: #1a1a1a; text-indent: -15.15pt;">hamburger</span><span style="color: #1a1a1a; text-indent: -15.15pt;">”</span><span style="color: #1a1a1a; text-indent: -15.15pt;"> way (<i>see
photo if you have no idea what that means</i>)</span></span></li>
<li><span style="color: #1a1a1a; text-indent: -15.15pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Place
toasted Pop-Tarts in the freezer until they are cool to the touch, then remove
from freezer and proceed</span></span></li>
<li><span style="color: #1a1a1a; text-indent: -15.15pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fill a
large bowl with warm water</span></span></li>
<li><span style="color: #1a1a1a; text-indent: -15.15pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Dip
the ice cream tub in the warm water for just a couple seconds to <i>slightly</i> melt the contents loose from
the carton</span></span></li>
<li><span style="color: #1a1a1a; text-indent: -15.15pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Take
the lid off the ice cream and flip the carton upside-down on a cutting board</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a; text-indent: -15.15pt;">Remove
the carton from the ice cream, and cut 1</span><span style="color: #1a1a1a; text-indent: -15.15pt;">”</span><span style="color: #1a1a1a; text-indent: -15.15pt;"> thick slices (like a loaf of bread)</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a; text-indent: -15.15pt;">Cut
the ice cream </span><span style="color: #1a1a1a; text-indent: -15.15pt;">“</span><span style="color: #1a1a1a; text-indent: -15.15pt;">slice</span><span style="color: #1a1a1a; text-indent: -15.15pt;">”</span><span style="color: #1a1a1a; text-indent: -15.15pt;"> in half </span><span style="color: #1a1a1a; text-indent: -15.15pt;">“</span><span style="color: #1a1a1a; text-indent: -15.15pt;">hamburger</span><span style="color: #1a1a1a; text-indent: -15.15pt;">”</span><span style="color: #1a1a1a; text-indent: -15.15pt;"> way so it</span><span style="color: #1a1a1a; text-indent: -15.15pt;">’</span><span style="color: #1a1a1a; text-indent: -15.15pt;">s the
same size as the Pop-Tart half</span></span></li>
<li><span style="color: #1a1a1a; text-indent: -15.15pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sandwich
the ice cream between two halves of Pop-Tart</span></span></li>
<li><span style="color: #1a1a1a; text-indent: -15.15pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Put
the assembled sandwiches back in the freezer for 30-60 mins to let them harden
again</span></span></li>
<li><span style="color: #1a1a1a; text-indent: -15.15pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Enjoy!</span></span></li>
</ul>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1a1a1a; font-size: 12pt;">Note: The frozen sandwiches
can be wrapped in foil and stored in the freezer for future use, but you know
you</span><span style="color: #1a1a1a; font-size: 12pt;">’</span><span style="color: #1a1a1a; font-size: 12pt;">re just gonna eat </span><span style="color: #1a1a1a; font-size: 12pt;">all of 'em in the next 24 hours anyway, so don</span><span style="color: #1a1a1a; font-size: 12pt;">’</span><span style="color: #1a1a1a; font-size: 12pt;">t bother wasting the foil...</span></span></i><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--PjEOAoKfjo/UaDkGMKqUxI/AAAAAAAABNE/m-Dp49-TFh8/s1600/Cut+Pop+Tart.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/--PjEOAoKfjo/UaDkGMKqUxI/AAAAAAAABNE/m-Dp49-TFh8/s320/Cut+Pop+Tart.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">The scientific name for this kind of a cut is a "hamburger" cut.<br />A cut perpendicular to this is a "hot dog" cut. --PHYSICS!</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-o2uFKxBZVVw/UaDkI0vCnkI/AAAAAAAABNs/Osh2bnCTZrk/s1600/Sliced+Ice+Cream.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="156" src="https://1.bp.blogspot.com/-o2uFKxBZVVw/UaDkI0vCnkI/AAAAAAAABNs/Osh2bnCTZrk/s200/Sliced+Ice+Cream.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">The key to not pulling an NPR is all in the slicing</span></i></td></tr>
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<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2319677993818795114.post-45304131445686259022013-05-19T12:47:00.000-07:002017-11-26T13:29:10.440-08:00Cooking up Controversy: Falafel, Baba Ganoush, and Hummus<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When an obscure musician becomes famous, everyone wants to claim being a fan "since they were playing out of their garage." When a trend appears in </span><i style="font-family: Arial, Helvetica, sans-serif;">Vogue</i><span style="font-family: "arial" , "helvetica" , sans-serif;">, everyone wants to say that they were rocking the style when they were the only one. During the Olympics, people suddenly are filled with patriotism as they see their countries winning medals. People love to claim success, and it is no different with food. Let's take Falafel, for example. Israelis claim it, Palestinians claim it, Egyptians claim it... and I will never forget my disenchantment with Greece after my futile search for falafel in Athens. Yep, the Greeks claimed it too (but were clearly lying to me). Although this "food fight" can be frustrating, it is nice to know that people still get passionate and proud about cuisine.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Some say that the truth must be revealed so that credit is given where credit is due, but I like to think that we can all take joy in "owning" part of these traditions. Although I am Swedish by heritage, American by ethnicity and culture, and Californian by identity, if I develop a delicious recipe inspired by another culture's cuisine, I hope that someday my great grandchildren will say, "That's my awesome, youthful, vibrant, hip great-grandma's recipe, and it is in my blood." I hope that they defend it as part of their identity and respect that others feel the same way.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This week I made falafel, hummus, and baba ganoush, the first two recipes in an Israeli style based solely on the fact that Taïm in NYC makes a killer falafel and the owner, Einat Admony, is Israeli. I followed her recipes for falafel and hummus, memorizing them along with baba ganoush to serve to a large party this week.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>About Falafel, Hummus, and Baba Ganoush</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Falafel (as well as the sauces served with it) has been a source of pride for some and a source of conflict for many. Countries throughout the Middle East claim falafel as their own, but no two states have a higher profile debate going on than Israel and Palestine.* I explored this debate and found many, many opinions, but some of the more academic opinions caught my eye.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The authors of <u><a href="http://www.amazon.com/Beyond-Hummus-Falafel-Palestinian-California/dp/0520262328" target="_blank">Beyond Hummus and Falafel: Social and Political Aspects of Palestinian Food in Israel</a></u> argue that falafel is a Palestinian food that became part of Israeli cuisine as naturally as any immigrant cuisine merges with a new country. They write that with the establishment of Israel, Palestinian citizens of Israel kept their own immigrant dishes "in the private sphere, not so much due to the reluctance of the Palestinian population to expose its food as to the suspicions of Jewish people toward Arab food. Some, but only relatively few, of its components were appropriated by Jewish knowledge agents and became identified as 'Israeli' dishes."</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Joan Nathan, the author of <u><a href="http://www.amazon.com/Foods-Israel-Today-Joan-Nathan/dp/0679451072" target="_blank">The Foods of Israel Today</a></u>, disagrees that falafel originated as a Palestinian food and became Israeli through proximity. The <a href="http://www.nytimes.com/2002/07/10/dining/a-history-of-the-mideast-in-the-humble-chickpea.html?pagewanted=all&src=pm" target="_blank">New York Times</a> quotes her as saying, "Falafel is a Biblical food. The ingredients are as old as you're going to get. These are the foods of the land, and the land goes back to the Bible. There have been Jews and Arabs in the Middle East forever, and the idea that Jews stole it doesn't hold any water."</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Long story short, when discussing a region where political boundaries have been (and continue to be) so fervently contested, we must remember that the world has gotten smaller since the development of civilization. Overlap and adoption of cuisines is natural, normal, and (I would argue) completely positive. After all, I cannot imagine a world in which I am constrained to consuming nothing but the agricultural resources of the island of Manhattan.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">*I have been choosing my wording as carefully as possible so as to not offend readers about something I am still learning about. I have used the word <i>state</i> to refer to both Israel and Palestine. This choice is based on the United Nation's <a href="http://www.un.org/News/Press/docs/2012/ga11317.doc.htm" target="_blank">recognition of Palestine</a> as a "<a href="http://www.un.org/en/members/nonmembers.shtml" target="_blank">non-member observer state</a>" and Israel as a member state.</span><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Choosing the Recipes</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I am slightly addicted to the cooking competition show <a href="http://www.foodnetwork.com/chopped/index.html?vty=/chopped/" target="_blank">Chopped</a>, which led me to become familiar with chef <a href="http://www.balaboostaway.com/" target="_blank">Einat Admony</a>. She is an Israeli chef and the owner of <a href="http://www.taimfalafel.com/" target="_blank">Taïm Falafel and Smoothie Bar</a> in NYC. Although I had never been to Taïm before planning this meal, I knew from her attitude and positive reviews on Chopped (she won!) that I could expect a delicious meal. I decided to forego my usual weekend Bagel Run™ (my 3-mile run to <a href="http://www.yelp.com/biz/absolute-bagels-new-york" target="_blank">Absolute Bagels</a> to buy a bagel) for a much longer Falafel Run (trademark pending). I jogged down the West Side Highway and back into the heart of Nolita, where I chugged a bottle of water and ordered a fantastic Green Falafel Sandwich. I knew then that I had chosen my recipes wisely.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As for the Baba Ganoush recipe, I must admit, I went with aesthetics. I love a website that is easy to navigate, visually appealing, and clear. Cook, baker, and cookbook author <a href="http://www.davidlebovitz.com/about/" target="_blank">David Lebovitz</a> had the prettiest looking Baba Ganoush recipe I could find, making his the winner despite the fact that his forte is dessert. I modified his recipe quite a bit to fit the use of my new cooking goody, my <a href="http://www.cameronsproducts.com/stovetop-smoker" target="_blank">stovetop smoker</a>. However, I trust that it would be very tasty without the smoking process as well.</span><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Memorizing the Recipes</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mise en place, my favorite fancy French term that makes life trés easy, was the key to this dinner. I chopped, measured, and poured all the ingredients into little containers and set them out for easy mixing when the time came.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So many of the ingredients overlap that I feel like a Venn Diagram is in order. Ratios are important (about 1/2 cup tahini for every 4 cups of something else, for instance). The falafel had a surprising amount of salt, and I upped the lemon juice for all of the recipes. Here's the gist, though:</span><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">The Verdict</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I adore my smoker! It smelled like summer in my apartment, with a woodsy, charred smell perfuming the air without choking us all with smoke. I was blown away by the success... the Baba Ganoush was one of the best I have ever had. Look out for more smoked foods in the future. The hummus remained a bit gritty despite the addition of olive oil, and I wonder if canned garbanzo beans would make a difference. I didn't mind the grit at all but some people like their hummus Sabra-smooth, and this was not. The falafel recipe was true to the restaurant, and it was delicious. I always wonder if chefs publish a slightly less delicious version of their restaurant recipes so that they can never quite be replicated at home. However, Chef Admony gave a marvelous falafel recipe for any home cook to make.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Making the falafel into sandwiches was a great way to save some plates (we just ate our sandwiches using a paper towel), and extra side dishes were easy. I set out some baby carrots with extra hummus, dried figs and apricots with honey-drizzled ricotta, and the Israeli salad (parsley, cucumber, and tomato).</span><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">The Recipes</span></i></div>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Taïm's Green Falafel</span></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from <a href="http://blogs.forward.com/the-jew-and-the-carrot/159511/video-frying-falafel-family-style/" target="_blank">The Jew and the Carrot</a>, recipe by Einat Admony</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 30 falafel balls (enough for 6 sandwiches)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 bottle canola oil, for frying</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups dried chickpeas, soaked overnight and drained</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 large yellow onion, roughly chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves garlic, pressed and roughly chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup flat parsley leaves</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup cilantro leaves</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2-3 fresh mint leaves</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp cumin</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp ground coriander</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp salt (yes, a tablespoon)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">black pepper, to taste</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Pour 3-4 inches of oil into a deep pot and heat over a medium flame to about 275°F. If you don't have a thermometer, heat until you see swirls develop in the oil, then test the oil by placing a soaked chickpea in the oil. If it sizzles and bubbles start gathering around it, the oil is ready.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile, place the chickpeas, onion, and garlic in a food processor and pulse until a course, moist meal forms.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the remaining ingredients (minus the oil) and continue pulsing until all chickpeas are broken down and the ingredients have combined into a soft, malleable dough (it should have the texture of moist soil).</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">When the oil is ready: Using a <a href="http://www.amazon.com/OXO-Grips-Small-Cookie-Scoop/dp/B0000CCY1E/ref=sr_1_1?ie=UTF8&qid=1368990618&sr=8-1&keywords=small+cookie+scoop" target="_blank">small cookie dough or ice cream scoop</a>, scoop out a ball of dough and carefully release it into the oil near the side of the pot. Holding the scoop close to the oil helps avoid splashing, but please be careful.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Repeat with more balls of falafel dough, working your way around the pot in a circle. The number of falafel balls you fry at once will depend on the size of your pot.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Let fry until the balls float to the surface of the oil and have a light brown, firm exterior (about 4 minutes). Remove with a slotted spoon and place on a paper towel-lined plate.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Repeat until all dough is used. Serve immediately.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cooking oil can be strained and saved in a glass container for future frying. Refrigerate after saving. See further details <a href="http://greenliving.nationalgeographic.com/reuse-cooking-oils-2560.html" target="_blank">here</a>.</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Hummus</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from <a href="http://www.balaboostaway.com/sides/hummus/" target="_blank">Balaboosta Way</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 8 servings</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 cups dried chickpeas, soaked overnight and drained</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup tahini</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup water</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup lemon juice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 cloves <a href="http://www.parade.com/1931/nisaburns/how-to-roast-garlic/" target="_blank">roasted garlic</a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp cumin</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">black pepper, to taste</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup extra virgin olive oil (use the good stuff)</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place all ingredients except the oil into a food processor and blend until smooth.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">While the mixture is processing, drizzle the oil in.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Garnish with another drizzle of olive oil and some parsley leaves</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Smokey, Lemony Baba Ganoush</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from <a href="http://www.davidlebovitz.com/2008/07/baba-ganosh/" target="_blank">David Lebovitz</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 8 servings</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 medium-sized eggplants, halved lengthwise</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup tahini</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp course salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup lemon juice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 cloves garlic, pressed and smashed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 tsp cayenne pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 bunch flat-leaf parsley</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Optional: 1 tsp smoked paprika or smoked salt (recommended if you are not using a smoker for the eggplant)</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">If using a smoker, follow the manufacturer's instructions. They are quite simple: Add 1 tbsp wood chips to the bottom of the smoker. Place the drip pan and the cooking rack on top. Put the eggplant skin-side down on the cooking rack and close the lid 3/4 of the way. Turn on the stove to medium heat, and once the first wisp of smoke shows, close the lid all the way. Cook for 18 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile (or if not using a smoker), preheat the oven to 375°F.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place the smoked or raw eggplant on a baking sheet and roast for 25 minutes until completely soft.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from the oven and let cool.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Scrape out the pulp and place in a food processor with the other ingredients. Puree until smooth.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Taste and adjust the salt and lemon juice if necessary.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Drizzle with olive oil to serve.</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Assembling a Falafel Sandwich:</u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1. Spread the entire inside of a pita pocket with hummus (reach down to the very bottom of the pocket)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2. Add 2 falafel balls and press them down to the bottom of the pocket.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3. Add some Israeli salad (tomatoes, cucumbers, and parsley chopped together with a splash of vinegar or lemon juice)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Place 3 more falafel balls side by side.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">5. Top with baba ganoush and/or tahini.</span></div>
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<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-65713433669856502132013-05-12T06:58:00.001-07:002017-11-26T13:29:21.054-08:00Breakfast for Dinner: Apple-Plum French Toast, Goat Cheese Quiche with Fresh Herbs, and Potato Pancakes<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I never thought I was a fan of breakfast food for dinner. At brunch events, I used to always go with less <i>br</i>- and more -<i>unch</i>. I've always known that if I have already eaten a breakfasty food, no matter how small a portion, I won't want more until the next morning. That is, however, until this week. I realized that many of my Walking Cookbook goals were breakfast foods: muffins, pancakes, French toast, etc, etc. I had to check them off somehow, so the breakfast-for-dinner idea was born. And boy, have I been wrong about it this whole time! Read on to see how breakfast can easily be made into a lovely dinner, savory enough to feel like an evening meal and sweet enough to not need dessert. I made French toast with apple-plum compote, a goat cheese quiche with fresh herbs, and some potato pancakes with chive sour cream. And of course, a B4D event would not be complete without mimosas... they provide much needed Vitamin C.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>About Breakfast Foods</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I recently read the book <u>The Fault in our Stars</u> by John Green, in which intellectually and comprehensibly cynical 16-year-old Hazel thinks deeply about small aspects of life as she lives expecting to die from cancer. One of these things is the classification of "breakfast food." She gets admirably annoyed by the fact that certain foods are considered breakfast foods and that the world just signs onto the idea without question. This (and the entire book) made me think a lot. Why <i>are</i> breakfast foods called breakfast foods? I did a little investigation, and although I still don't have a great answer I have some ideas.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In America's early years, corn-based breakfast porridge or cakes were common because of the pioneers' access to Native American corn crops. <i>Cook's Illustrated</i> editor Christopher Kimball mentioned in a CBS Early Show segment that baked corn "dodgers" would last almost indefinitely, making them perfect for travel and storage in pre-refrigeration days. As is true now, the wealthier classes had a larger and more varied breakfast, including meats, fish, eggs, and fruit. Eggs are commonly considered part of a morning meal because when people had their own chickens there was easy access to eggs, and the eggs laid overnight were the freshest in the early part of the day.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Brunch was fun to read about as well. It was first referenced in print (to food historians' knowledge) in a <i>Hunter's Weekly</i> article, but since nobody can seem to find that article, the <a href="http://www.foodtimeline.org/foodfaq7.html#breakfast" target="_blank">Food Timeline</a> cites an amusing quote from<i> Punch Magazine</i> (UK-- errors copied from source). Apparently brunch is a very specific term:</span><br />
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<span style="font-size: x-small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span></span></div>
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"Brunch v. Blunch! According to the Lady, to be fashionable nowadays we must 'brunch.' Truly an excellelnt portmanteuar word, introduced; by the way, last year, by Mr. Guy Beringer, in the now defunct Hunters Weekly, and indicatying a combined breakfast and lunch. At Oxford, however, two years ago, an important distinction was drawn. The combination-meal whn nearer the usual breakfast hour, is 'brunch' and, when nearer to luncheon, is 'blunch.' Please don't forget this." </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">---"Fashionable and Seasonable," <i>Punch</i>, August 1, 1896 (p. 58)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As we still see today, breakfast traditions depend on culture and region but equally on privilege and wealth. After all this research, I considered myself very fortunate to have had breakfast twice in one day.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Choosing the Recipes</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Going into this week's meal I knew I wanted something sweet and something savory. I also knew that I wanted to use apples (since my roommate, who is allergic to apples, was out of town). French toast and quiche were both on my Master Plan list, so I figured I'd give them a shot.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The French toast recipe was easy once I searched for an apple French toast-- I was tempted by a few fancy overnight French toasts or stuffed French toasts, but my goal has never been to memorize "special" recipes. I want the best of the basics. So I chose a nice Martha Stewart one with a basic French toast egg soak and a yummy apple topping. For the quiche I was torn between the beautifully photographed and well written recipe from <a href="http://www.thekitchn.com/recipe-roasted-tomato-and-goat-cheese-quiche-recipes-from-the-kitchn-187259" target="_blank">The Kitchn</a> and the less stimulating but nicely flavored herbal recipe from the <a href="http://www.nytimes.com/recipes/12883/Quiche-With-Herbs-and-Goat-Cheese.html" target="_blank">NY Times</a>. So I combined them! Potato pancakes were my own creation after poking around at about 10 different potato pancake recipes online.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Memorizing the Recipes</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">It turns out quiche is one of the easiest recipes I have ever made. I bought the crust, of course, but I used to think that even the inside would be difficult. It turns out you just need to know the right egg-to-half&half ratio and everything else is optional. Here is the golden ratio for two quiches: 6 eggs to 2 1/2 cups half & half.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The golden ratio for a loaf of french bread sliced into French toast is 1 cup milk, 3 eggs, 1 splash of vanilla extract (1/2 tsp), and a sprinkle of cinnamon. Then it's all about soaking and cooking in butter.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So there you have it-- two ridiculously easy recipes that satisfy the hungriest of diners.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Verdict</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I always love when I cook a meal and I get to sit down while it is cooking. It was pretty awesome. I started the apple-plum compote early and let it sit, mostly cooked, until we were ready to eat. The bread sat out as I prepped everything else, and I mixed all of the quiche filling and refrigerated it until about an hour before our guests arrived. The potatoes went into the food processor and sat for quite a while in their cheesecloth, and I sat down and watched an episode of <i>New Girl</i>. It was awesome. When it was time to cook everything, time went by super quickly, then we got to eat!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The food was excellent. While I would like to find something to bind the potato pancakes together a little better, using a biscuit cutter to keep them in a dense circle helped a lot. They were not too salty and went well with the chive sour cream. The French toast was the first dish to go-- it was crispy on the outside, moist on the inside, and the apple-plum compote was just delicious. In my opinion the star of the show was the quiche. I just love how it looks so complex and yet is a simple mix, pour, and bake process. I imagine that a quiche is a great opportunity to use leftovers in a fancy way. The herbs and goat cheese gave zest and tang, and the Whole Foods crust, while a little bit sweet, was buttery and crumbly around the filling. I took it for lunch the next day and it was the one time that reheated eggs actually sounded appealing to me. I was right.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Recipes</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://2.bp.blogspot.com/-6MHJDAxvYNg/UY6yFPerPmI/AAAAAAAABDY/zsVQ0YKRfcA/s1600/IMG_1646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-6MHJDAxvYNg/UY6yFPerPmI/AAAAAAAABDY/zsVQ0YKRfcA/s200/IMG_1646.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/-4WB_qawZmC4/UY6x-kVmoCI/AAAAAAAABCQ/XmY3ZCqJUGY/s1600/IMG_1637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-4WB_qawZmC4/UY6x-kVmoCI/AAAAAAAABCQ/XmY3ZCqJUGY/s200/IMG_1637.jpg" width="150" /></a><a href="http://2.bp.blogspot.com/-RbLH1TgQN7Y/UY6yEzWRMsI/AAAAAAAABDM/xs5FdEhe9X8/s1600/IMG_1647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: start;"><img border="0" height="150" src="https://2.bp.blogspot.com/-RbLH1TgQN7Y/UY6yEzWRMsI/AAAAAAAABDM/xs5FdEhe9X8/s200/IMG_1647.JPG" width="200" /></a></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">While you are preparing the apples and plums, be sure your bread is drying out a bit on the counter. It helps the bread soak up the egg mixture.</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Fry in butter for a golden exterior and wonderful taste. Oil just doesn't cut it.</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> <a href="http://2.bp.blogspot.com/-2jI02RSCPS0/UY6yNVnA-DI/AAAAAAAABEk/j4r4xLtXPCI/s1600/IMG_1656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-2jI02RSCPS0/UY6yNVnA-DI/AAAAAAAABEk/j4r4xLtXPCI/s320/IMG_1656.JPG" width="320" /></a></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Top these golden, sweet, eggy pieces of toast with the apple-plum compote for a sweet touch</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>French Toast with Apple-Plum Compote</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from <a href="http://www.marthastewart.com/348627/apple-maple-french-toast" target="_blank">Martha Stewart</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 10 pieces with topping</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 loaf of French country bread, day old and sliced 1/2 inch thick (about 10 pieces)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 eggs</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup milk</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp vanilla extract</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Ground cinnamon</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 granny smith apples, peeled and sliced</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 plums, sliced</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp unsalted butter</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp water</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp brown sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Maple syrup for serving</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Whisk the eggs, milk, vanilla extract, and cinnamon together and pour into a baking pan.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the bread in a single layer and let sit for 5 minutes. Turn once and let sit until it soaks up the egg mixture, another 5 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place a large skillet over medium heat. Melt 1 tbsp butter and toss in the apples and plums. Stir until the fruit begins to caramelize, then add the water, a dash of cinnamon, and the brown sugar. Lower the heat and cook for about 8 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large, heated nonstick skillet, melt the other tbsp of butter over medium-high heat. Place the soaked bread until the crust is crispy, about 4 minutes on each side. You can place multiple pieces of bread in the same skillet as long as they have some space between them.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve the French toast with the apple/plum mixture on top and maple syrup on the side.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-mGt183oNaJg/UY6x-a-bz1I/AAAAAAAABCM/AU6uOLZkopg/s1600/IMG_1638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-mGt183oNaJg/UY6x-a-bz1I/AAAAAAAABCM/AU6uOLZkopg/s320/IMG_1638.JPG" width="320" /></span></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">If you set up your ingredients ahead of time, the process is as simple as mixing and pouring.</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Sprinkle the goat cheese into the pie crust before adding the filling.</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">The finished product in the oven. Let rest for 15 minutes.</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><u><br /></u></span>
<span style="font-size: large;"><u>Goat Cheese Quiche with Fresh Herbs</u></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from <a href="http://www.nytimes.com/recipes/12883/Quiche-With-Herbs-and-Goat-Cheese.html" target="_blank">NY Times</a> and <a href="http://www.thekitchn.com/recipe-roasted-tomato-and-goat-cheese-quiche-recipes-from-the-kitchn-187259" target="_blank">The Kitchn</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: Two 9"quiches (12 pieces)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span></div>
<div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 9" frozen pie shells</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">6 large eggs</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 1/2 cups half-and-half</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">large pinch of salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp chopped fresh thyme</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp chopped fresh chives</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp chopped fresh flat-leaf parsley</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp basil chiffonade</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp lemon zest</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp grated parmesan cheese</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">ground black pepper, to taste</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">6 oz. goat cheese, cut into 6 thin rounds and the rest crumbled</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span></div>
<div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the oven to 375°F. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Whisk eggs, half-and-half, and salt in a large bowl until frothy.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Mix in parmesan cheese, herbs, lemon zest, and black pepper.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Scatter the crumbled goat cheese along the bottom of the pie crusts. Pour the custard (egg mixture) on top (divide evenly between the two shells) and gently place the goat cheese slices in a circle near the edge of each pie.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Bake for 45-50 minutes and let rest 15 minutes before serving.</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://3.bp.blogspot.com/-GdkShvntAC4/UY6yA_2GFxI/AAAAAAAABCk/XrUBjCifWdY/s1600/IMG_1641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-GdkShvntAC4/UY6yA_2GFxI/AAAAAAAABCk/XrUBjCifWdY/s200/IMG_1641.JPG" width="200" /></a><a href="http://3.bp.blogspot.com/-If8gLs3e_6E/UY6yBp0Z0vI/AAAAAAAABC0/8Yjpb4HpM3E/s1600/IMG_1642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-If8gLs3e_6E/UY6yBp0Z0vI/AAAAAAAABC0/8Yjpb4HpM3E/s200/IMG_1642.jpg" width="150" /></a><a href="http://3.bp.blogspot.com/-aYN3FG0bq0g/UY6yCqv2llI/AAAAAAAABC8/9YnC380gTwI/s1600/IMG_1643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-aYN3FG0bq0g/UY6yCqv2llI/AAAAAAAABC8/9YnC380gTwI/s200/IMG_1643.JPG" width="200" /></a></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Peel, process, and drain the potatoes.</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://4.bp.blogspot.com/-OwRneqabfd4/UY6yCzuQRKI/AAAAAAAABDE/N4w9MCrZcH4/s1600/IMG_1644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-OwRneqabfd4/UY6yCzuQRKI/AAAAAAAABDE/N4w9MCrZcH4/s200/IMG_1644.jpg" width="150" /></a><a href="http://3.bp.blogspot.com/-M65_TNl8qJ8/UY6yEyL7-DI/AAAAAAAABDQ/k0fcRvthqD8/s1600/IMG_1645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-M65_TNl8qJ8/UY6yEyL7-DI/AAAAAAAABDQ/k0fcRvthqD8/s200/IMG_1645.jpg" width="150" /></a></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Allow all the starchy liquid to drain out by weighing the potatoes down with something heavy (I used my CuisinArt)</span></i></div>
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<a href="http://3.bp.blogspot.com/-kywyOaMgbQk/UY6yL0RfLwI/AAAAAAAABEU/ny7ETSJxqDo/s1600/IMG_1655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://3.bp.blogspot.com/-kywyOaMgbQk/UY6yL0RfLwI/AAAAAAAABEU/ny7ETSJxqDo/s320/IMG_1655.JPG" width="320" /></span></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Form pancakes with a biscuit cutter</span></i></div>
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<a href="http://3.bp.blogspot.com/-qD-q47DT8W8/UY6yMKPfQzI/AAAAAAAABEY/VjPtDXD0gg0/s1600/IMG_1653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://3.bp.blogspot.com/-qD-q47DT8W8/UY6yMKPfQzI/AAAAAAAABEY/VjPtDXD0gg0/s320/IMG_1653.JPG" width="320" /></span></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Fry until golden and crispy</span></i></div>
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<span style="font-size: large;"><u>Potato Pancakes with Chive Sour Cream</u></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">From The Walking Cookbook</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 16 pancakes</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">5 Russet potatoes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup flour</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 eggs</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper to taste</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup canola or vegetable oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup sour cream</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp chives, finely chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">lemon wedges (optional, for serving)</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span></div>
<div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Peel the potatoes. Shred in a food processor using the shredder blade (the most amazing invention).</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place a colander over a large bowl or in the sink. Place the potato in a piece of cheesecloth, wrap tightly, and squeeze out as much liquid as possible. Place the bag of shredded potato in the colander and weigh it down with a heavy object (I used the base of the food processor). Let sit for 15-30 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove the potato from the cheesecloth and place in a large mixing bowl. Add the eggs and mix. Add the flour, salt, and pepper, and mix until the potato is covered in egg and flour.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">On a cutting board or other large, clean, flat surface, place a biscuit cutter or 3" round cookie cutter flat. Fill with some of the potato mixture and pack down to just under 1/2 inch thick. Remove the cutter and repeat the process with the remaining potato mixture.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the vegetable oil in a 10-12" skillet until shimmering. Using a spatula, place four of the pancakes in the oil. Try to avoid them touching. Let cook for about 4 minutes. Try not to mess with them as they cook.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">After 4 minutes check the bottom. If it comes up easily from the pan and is brown and crispy, carefully flip the pancake (I recommend using an additional spatula or fork for stability). If it is not done, give it about two more minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cover and cook for 4 minutes on the other side.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from the oil and place on a paper towel-lined plate. Continue the process until all potato pancakes are finished.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">To make the chive sour cream, simply add the chives to the sour cream and stir.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve the pancakes hot with a lemon wedge (optional) and a dollop of chive sour cream.</span></li>
</ul>
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<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2319677993818795114.post-21591568461833320032013-05-05T11:23:00.002-07:002017-11-26T13:29:44.451-08:00Cool Mango Chutney: an enigmatic condiment<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I</span><span style="font-family: arial, helvetica, sans-serif;">n New York City, getting food delivered is just what people do. As someone who cooks a lot and dines out a lot, I am probably among the crowd that doesn't get a ton of delivery, but from time to time even I succumb to the ease of dialing a few numbers (or using the GrubHub app) and having food appear at my door in 40-60 minutes. Indian food is one of my favorites to get delivered because I can always guarantee there will be leftovers. This week I recreated my favorite delivery meal: Chana Masala, Indian spiced rice, Naan, and Mango Chutney (the memorized recipe of the week).</span><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">About Chutney</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Chutney is an elusive food, but it's delicious. I love the way it brightens and cools the otherwise warm, spicy flavors of Indian food. It is considered a condiment, meaning it can be put on most foods. It is made with fruits or vegetables and Indian herbs and spices. Aside from that, I was not able to pinpoint any traditional guidelines for chutney.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After examining a number of websites with chutney recipes I was able to deduce the following components of the condiment and the different ways to attain each flavor profile:</span><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>sweet</b>: fruit, sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>sour</b>: lime/lemon, vinegar (though some people get angry about vinegar being included)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>salty</b>: salt (of course)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>savory</b>: vegetables, herbs</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>spicy/astringent</b>: cumin, hot peppers, onions, ginger, other Indian spices</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Basically, a "good" chutney should have a bit of all of these flavors. What is not clear when it comes to making chutney is the following:</span></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">cooked vs. uncooked</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">smooth vs chunky</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">what fruits and vegetables are used</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">what herbs and spices are used</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Choosing the Recipe</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I knew I wanted to make a fruit-based chutney since I wasn't serving dessert this week. In addition to making the delicious Chana Masala, Indian Spiced Rice, and awesome Naan, I had to find and memorize the perfect chutney recipe. I soon learned that the task was impossible. On <a href="http://www.vahrehvah.com/search.php" target="_blank">one website alone</a> I found 150 recipes, and the Mango Chutney recipe I clicked on had terribly (or maybe wonderfully) vague instructions, so I picked it, changed it a bit, and ran with it until it tasted delicious.</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Memorizing the Recipe</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There was not a lot to memorize in this recipe since it didn't give much instruction, so I partially invented it. I think the best memorization tricks this week were knowing what Indian spices provided what flavors and learning how to incorporate sweet, sour, salty, savory, and spicy/astringent in the chutney.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Verdict</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Because the meal was so heavy, having a cool, bright mango chutney added a lot to the overall spread. I should have made more-- it was devoured! The sweetness of the mango and savory taste of the pepper paired nicely with the coriander, cumin, salt, and cayenne. The lime and vinegar really did the trick to balance out the sugar that was called for. I also was pleased that I made it partly pureed, since it spread well but still had its own crunchy texture.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The entire meal was delicious, and I highly recommend the recipes that I used for <a href="http://www.simplyrecipes.com/recipes/indian_style_rice/" target="_blank">Indian rice</a> and for <a href="http://www.slate.com/blogs/browbeat/2013/03/13/takeout_style_channa_masala_recipe_why_you_can_t_make_decent_curried_chickpeas.html" target="_blank">Chana Masala</a>. The <a href="http://walkingcookbook.blogspot.com/2013/02/chicken-chick-pea-tagine-and-naan.html" target="_blank">Naan</a>, as usual, was an enormous hit.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://2.bp.blogspot.com/-NfiRxDU0-jw/UYaffropMZI/AAAAAAAABBc/9eDEDykllwo/s1600/IMG_1625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://2.bp.blogspot.com/-NfiRxDU0-jw/UYaffropMZI/AAAAAAAABBc/9eDEDykllwo/s200/IMG_1625.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/-KpWebNBsRM0/UYaff4bVvEI/AAAAAAAABBg/l1-7VwYn08Q/s1600/IMG_1626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-KpWebNBsRM0/UYaff4bVvEI/AAAAAAAABBg/l1-7VwYn08Q/s200/IMG_1626.JPG" width="200" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://2.bp.blogspot.com/-FsV3wfWbq9o/UYaffZT19wI/AAAAAAAABBk/6kYQU16HpZA/s1600/IMG_1629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://2.bp.blogspot.com/-FsV3wfWbq9o/UYaffZT19wI/AAAAAAAABBk/6kYQU16HpZA/s200/IMG_1629.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/-XeAn7_LayIY/UYafgwMbt-I/AAAAAAAABBs/UG06pAfRyMI/s1600/IMG_1630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-XeAn7_LayIY/UYafgwMbt-I/AAAAAAAABBs/UG06pAfRyMI/s200/IMG_1630.JPG" width="200" /></a></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">The Whole Meal</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Recipe</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Cool Mango Chutney</u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Inspired by <a href="http://www.vahrehvah.com/Raw++mango+chutney:2799" target="_blank">VahChef</a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: about 2 cups</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span></div>
<div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 ripe mangos</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 fresh poblano pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tsp sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp vinegar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">juice from 1/4 lime</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp cumin</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp coriander powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp turmeric powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">pinch salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">pinch cayenne pepper</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Chop the mango (see instructions below).</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Seed and roughly chop the poblano pepper.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place in a bowl with all remaining ingredients, stir, and let sit for 10 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place all ingredients in a food processor and pulse until finely chopped but not pureed. Remove half of the mixture from the food processor and return to the bowl. Run the processor for about 30 seconds until the contents are fully pureed.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Mix the pureed and the chopped ingredients together and let sit for another 10 minutes before serving. Refrigerate for extra coolness.</span></li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gFlwcbQz_D0/UYafW2j_tjI/AAAAAAAABAQ/yijoChOjKaA/s1600/IMG_1615.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://3.bp.blogspot.com/-gFlwcbQz_D0/UYafW2j_tjI/AAAAAAAABAQ/yijoChOjKaA/s320/IMG_1615.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1. Hold mango upright on a cutting board. When you look down on it the mango should be symmetrical. This means that you are looking down on the slim part of the mango pit and won't accidentally cut into it. Slice carefully about 1/3 in from the side. Repeat on the other side.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9CERAOOogK4/UYafV7Eif4I/AAAAAAAABAE/2Qql6FSxYb4/s1600/IMG_1610.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-9CERAOOogK4/UYafV7Eif4I/AAAAAAAABAE/2Qql6FSxYb4/s320/IMG_1610.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2. Once you have sliced the two "cheeks" from the mango and have discarded the pits (you can also chew the leftover mango flesh from the pit for a yummy and messy snack), make gridmarks in them with a knife.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-FM6D5G2lsoE/UYafZGbEMhI/AAAAAAAABAk/W5EQW1m-gSM/s1600/IMG_1616.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://3.bp.blogspot.com/-FM6D5G2lsoE/UYafZGbEMhI/AAAAAAAABAk/W5EQW1m-gSM/s320/IMG_1616.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3. Pop the mango cheeks inside out, exposing the ripe flesh.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-IRInPs2xkvE/UYafZBAansI/AAAAAAAABAg/XZrpYBb__k0/s1600/IMG_1617.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-IRInPs2xkvE/UYafZBAansI/AAAAAAAABAg/XZrpYBb__k0/s320/IMG_1617.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4. Cut the flesh from the skin and into a bowl. Discard the skins.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-geFGSHuzrXg/UYafZ5YR3RI/AAAAAAAABAs/dEMwAzn3dik/s1600/IMG_1618.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://1.bp.blogspot.com/-geFGSHuzrXg/UYafZ5YR3RI/AAAAAAAABAs/dEMwAzn3dik/s320/IMG_1618.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5. Seed and roughly chop the poblano pepper.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9bTSJRvSAOk/UYafcJHrMqI/AAAAAAAABA8/OEmgA2TMcIo/s1600/IMG_1619.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-9bTSJRvSAOk/UYafcJHrMqI/AAAAAAAABA8/OEmgA2TMcIo/s320/IMG_1619.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6. Add to the bowl, toss in spices and liquids, and toss together. Let sit.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-cBy0Mn2_c7A/UYafbXIjdUI/AAAAAAAABA0/KfvHRyLR884/s1600/IMG_1620.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-cBy0Mn2_c7A/UYafbXIjdUI/AAAAAAAABA0/KfvHRyLR884/s320/IMG_1620.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">7. Pulse the mixture in a food processor until finely chopped but not pureed. Remove half of it.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-yn3JgIa2E84/UYafdI-jYjI/AAAAAAAABBI/mXQGeiAQvq0/s1600/IMG_1621.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-yn3JgIa2E84/UYafdI-jYjI/AAAAAAAABBI/mXQGeiAQvq0/s320/IMG_1621.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">8. Puree the remaining mixture and add to the chopped mixture. Let sit a bit before serving.</span></td></tr>
</tbody></table>
</div>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-75859068145469463902013-05-04T13:23:00.003-07:002017-11-26T13:29:52.332-08:00Black Bean Burgers & Eggstremely Cool Science<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I have the ridiculously fun task of leading a cooking club at the school where I teach. We learn cooking skills, practice healthy eating habits, and get the students' hands on knives, fire, raw egg... all the things that teachers love to see their adolescents responsible for. A couple weeks ago we learned about vegetarianism and its advantages and disadvantages, especially in teens. Since most of my students are Dominican, they love their meat. However, they were really happy with the Black Bean Burgers that we made together-- a totally meatless way to get protein. Since they were such a success, I decided to make them for my apartment family this week. Along the way, I learned some really interesting facts about eggs and the role they play in Black Bean Burgers and beyond.</span><br />
<a href="http://1.bp.blogspot.com/-32_25mtpRl4/UYVruUK_WLI/AAAAAAAAA_o/AqZmlJ2iEWw/s1600/IMG_1563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://1.bp.blogspot.com/-32_25mtpRl4/UYVruUK_WLI/AAAAAAAAA_o/AqZmlJ2iEWw/s640/IMG_1563.JPG" width="640" /></span></a><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>About Black Bean Burgers and the Power of Eggs</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Black Bean Burgers are an excellent way to get protein, and there is tons of information available to show how rich in protein a vegetarian diet can be. One of my favorite <a href="https://blog.doortodoororganics.com/colorado/files/2012/08/Protein-Infographic-2.jpg" target="_blank">infographics</a> shows that 1/4 cup of black beans has the same amount of protein as an ounce of meat. However, this is not the point of my research this week. I'm not here to push vegetarianism, though I do feel like cutting back on animal products has a positive effect on personal and environmental health (try <a href="http://www.meatlessmonday.com/why-meatless/" target="_blank">Meatless Mondays</a>).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I am here to give the spotlight to a ridiculously versatile ingredient that I am guilty of having overlooked in the past: the egg. This understated ingredient was essential to this week's Black Bean Burgers, and the more I cook the more I realize how prevalent it is. I did a bit of reading about the effects of eggs in cooking (and some oohing and aahing over yet another <a href="http://chasingdelicious.com/kitchen-101-eggs-in-baking/#prettyPhoto" target="_blank">infographic</a>), and I learned quite a bit about their culinary superpowers and the science behind them:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Leavening Powers</b>: Since eggs consist of so much liquid (88% water in egg whites and 50% in yolks), they steam when heated and promote the rising of flour. Also, beating egg whites (without the yolk, since the fat in the yolk deactivates the albumin in the whites) causes tiny air bubbles to get wrapped in the egg whites' proteins, thus keeping them fluffy and able to give simultaneous stability and lightness. Ex: popovers, cake, merengue, souffle</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Thickening Powers:</b> The coagulating properties of eggs (aka: their ability to become semi-solid or solid when heated) help thicken sauces, mousse, and other creamy foods by trapping the cream in a little coat of egg before the egg coagulates. This is done at a low temperature to prevent the egg from becoming solid before it has mixed with the creamy component of the recipe. Ex: custard, chocolate mousse</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Emulsifying Powers:</b> We all know that oil and water don't like each other. However, when you add a nice, fatty, lecithin-rich egg yolk into the mix it all changes. The fat and lecithin in the egg makes the opposing ingredients (let's say oil and vinegar) slow down as they run away from one another, essentially getting suspended in the egg and becoming more stable. Ex: Mayonnaise, hollandaise sauce, Caesar dressing</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Binding Powers:</b> As you will see in the Black Bean Burger recipe, eggs are used as a binding agent. They begin as a liquid, but as they are heated they coagulate and cling on to whatever is near them. This pulls ingredients together in patties, casseroles, and countless more otherwise-crumbly foods. Ex: burgers, crab cakes, baked macaroni and cheese</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The humble egg is clearly a very fascinating ingredient in the world of cooking. To learn more, check out this <a href="http://www.huffingtonpost.com/2012/01/05/science-of-eggs_n_1185671.html" target="_blank">Huffington Post</a> article, the <a href="http://www.exploratorium.edu/cooking/icooks/article_5-03.html" target="_blank">Exploratorium Science of Cooking</a> site, or this outrageously technical and comprehensive reference chart from the <a href="http://www.aeb.org/food-manufacturers/all-about-egg-products/applications-and-advantages#" target="_blank">American Egg Board</a>.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Choosing the Recipe</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Black Bean Burgers are not a fancy food, nor do they need to be. They are simple and healthy, and when I think of those two terms I always think about <a href="http://www.wholefoodsmarket.com/whole-foods-market?utm_referrer=" target="_blank">Whole Foods</a>. When we are able to break down what we eat and consider each ingredient to be a food (not chemical, not imitation, not preservative), that is a whole food. I naturally turned to Whole Foods for the recipe for this dish, and I was very happy. I also knew exactly where I could go to buy them!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Memorizing the Recipe</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Since it was my second time making the recipe, I was already at an advantage in memorizing. I switched a few things from the original recipe to increase the yield, but aside from that I didn't change much. The key players were 3 cans of black beans, 1/2 large chopped onion, 2.5 cups bread crumbs, and 2 eggs. I probably could have added an extra egg for a little more stability, but I didn't have any crumbling issues.</span><br />
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<a href="http://4.bp.blogspot.com/-LsdJLUIIT34/UYVrq1bJ9zI/AAAAAAAAA_I/dQXFdrjvIQA/s1600/IMG_1555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-LsdJLUIIT34/UYVrq1bJ9zI/AAAAAAAAA_I/dQXFdrjvIQA/s320/IMG_1555.JPG" width="320" /></span></a></div>
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<div style="text-align: center;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">The Verdict</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">What can be better than a burger night with friends? There is a simple joy in placing a dozen condiments and toppings on a table, passing around patties and buns, and having at it. We used hot sauce, ketchup, mustard, dijon mustard, creamy horseradish, cheese, lettuce, tomato, sliced onion, and there were even more options still in the fridge (BBQ, ranch, caesar, blue cheese etc. etc. etc.). The burgers were a hit-- I love how they get so crispy on the outside when they are fried up in the pan. I also was pleasantly surprised that the onions did not taste raw. They weren't cooked for too long, but it was just enough for the flavor to mellow.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I wish I could say that my Sweet Potato Fries (the non-memorized side dish) fared as well, but sadly they were not even remotely crunchy. They looked so good on <a href="http://cookieandkate.com/2010/baked-sweet-potato-fries/" target="_blank">Cookie and Kate</a>, where I got the recipe, so I know it was user error and not recipe error. If you have thoughts on crisping up oven-baked fries, chime in!</span><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></i>
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">The Recipe</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Black Bean Burgers</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from <a href="http://www.wholefoodsmarket.com/recipe/homemade-black-bean-burgers" target="_blank">Whole Foods Market</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 10 burgers</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 cans no-salt-added black beans, drained</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 1/2 cup bread crumbs</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 large onion, finely chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 large eggs</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp garlic powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp dried oregano</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp dried basil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 sprinkle cayenne pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper to taste</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp olive or canola oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">10 whole-wheat hamburger buns</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">toppings as desired (I used roma tomatoes, iceberg lettuce, cheddar cheese, sliced onions, and many, many condiments)</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Toss all ingredients and crack the eggs into a large bowl. Mix together, first with a spoon then with your hands, until all of the breadcrumbs have been soaked up and the egg has been distributed evenly. Mash with a potato masher, avocado masher, or pastry blender until slightly chunky but easy to stick together.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Form the mixture into ten equal-sized balls, then press them into patties about 1/2 inch thick.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place the oil over medium heat in a nonstick skillet. Once the oil is hot, place the patties in and cook without moving for about 6 minutes. Flip once and cook for 4 more minutes, then remove to a paper towel-lined plate.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve on the buns with your choice of toppings and condiments.</span></li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-NFfnhIwnVoM/UYVrXI-sfAI/AAAAAAAAA-w/qDmi7PNFDTs/s1600/IMG_1556.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-NFfnhIwnVoM/UYVrXI-sfAI/AAAAAAAAA-w/qDmi7PNFDTs/s320/IMG_1556.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1. Combine ingredients. I love having a trash bowl (right) to toss everything in. </span></td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-oNsz537Zeks/UYVrYstEfxI/AAAAAAAAA-8/jSr_D8gWgv0/s1600/IMG_1557.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://1.bp.blogspot.com/-oNsz537Zeks/UYVrYstEfxI/AAAAAAAAA-8/jSr_D8gWgv0/s320/IMG_1557.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2. Mash</span></td></tr>
</tbody></table>
<div style="text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-j5DmFZwSA7c/UYVrspABm8I/AAAAAAAAA_Y/agmH3-HudDI/s1600/IMG_1559.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-j5DmFZwSA7c/UYVrspABm8I/AAAAAAAAA_Y/agmH3-HudDI/s320/IMG_1559.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3. Form balls then patties</span></td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://3.bp.blogspot.com/-eZ_jE81vkbA/UYVrYVqzP3I/AAAAAAAAA-4/kgU47uFwFRY/s1600/IMG_1560.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://3.bp.blogspot.com/-eZ_jE81vkbA/UYVrYVqzP3I/AAAAAAAAA-4/kgU47uFwFRY/s320/IMG_1560.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4. Pan fry for about 10 minutes</span></td></tr>
</tbody></table>
<div style="text-align: center;">
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<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-39781231456985886492013-04-28T17:54:00.002-07:002017-11-26T13:30:00.404-08:00Fresh Pasta Throwdown: 7 options, 3 contestants, 1 winner<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I can't think of a single person I know who has never tasted pasta. If you are out there, please come forward! In the United States, pasta is as much a staple as bread or eggs; it is the <a href="http://www.pastafits.org/facts-fun/" target="_blank">6th most consumed food</a> per capita in this country. In fact, the average American eats 20 lbs of pasta every year! But who can blame us? It is quick, easy, filling, and cheap. It goes with almost anything, and it can be altered to a widening variety of cuisines and flavor profiles. It comes in fresh, dry, whole wheat, and flavored varieties in <a href="http://www.geometryofpasta.co.uk/" target="_blank">a million shapes with fun-to-pronounce names</a>. Making pasta at home has become a favorite pastime of mine, but I have never made it without referencing a recipe. This week I memorized three recipes for fresh pasta after taking a good, hard look at ten options. While the dinner guests liked all of the options, I had a clear winner, that took me from easy shopping to user-friendly preparation to delicious pairing with fresh spring vegetables for a wonderful entree.</span><br />
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<a href="http://4.bp.blogspot.com/-_UB4_g22NXo/UX2_PtKTAvI/AAAAAAAAA90/L_us32LRpXY/s1600/IMG_1522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://4.bp.blogspot.com/-_UB4_g22NXo/UX2_PtKTAvI/AAAAAAAAA90/L_us32LRpXY/s640/IMG_1522.JPG" width="640" /></span></a><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">About Pasta</span></i></div>
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<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Rumor has long has it that Marco Polo brought pasta to Italy from his travels in China, but the <a href="http://www.pbs.org/food/the-history-kitchen/uncover-the-history-of-pasta/" target="_blank">PBS History Kitchen</a> has found evidence of pasta being made in parts of Italy long before Marco Polo made his way over with the Chinese noodles. Nomadic arabs are credited with the pasta migration westward from Asia to Europe. Regardless of the location, pasta (or noodles of some variety) have maintained a consistent presence throughout history because of the availability of the ingredients: flour and eggs, for the most part. Thomas Jefferson was an advocate for the increased use of pasta in America after he tried it in France, carting multiple cases of it back with him in 1789. Of course, we cannot forget the essential characters in this culinary story: Italian immigrants. During the 1800s, the influx of Italian immigrants to the United States gave pasta more exposure and availability, securing it a place in the diverse history of American cuisine.</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Choosing the Recipe</span></i></div>
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<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">For a recipe as simple as flour and eggs, people sure get fancy with it. I compiled a table of fresh pasta dough recipes from 7 reputable sources (most of whom are known for either Italian cuisine or precision cooking), charting the quantity of key ingredients, any additional ingredients called for, kneading time and style, rest time, and cook time for each recipe. Then I took a broad look at the choices and picked three that I would make, prepare, and compare at dinner this week. It did not take me long to find my top three contestants:</span></div>
<div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Lidia Bastianich: Lidia's pasta was chosen because she is an Italian cooking icon, but I also chose it because the amount of extra oil and water shocked me. Not being used to these extra ingredients, I wanted to see what they would add.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Scott Conant: Scott's pasta was picked because of its similarity to the ATK recipe (see below) but the shocking quadrupled kneading time.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">America's Test Kitchen: The ATK recipe was so bare bones that I could not help but choose it to see how the simplest 2-ingredient pasta would turn out.</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Memorizing the Recipe</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The ease of memorization depended solely on each recipe's ingredients, since most of the variation came from the ingredient list. Obviously, the ATK recipe was the easiest to memorize, with a 2:3 ratio of flour (in cups) to eggs (in units). Scott's had the same amount of flour but much more egg, and Lidia had some olive oil and water involved. I set out all my ingredients at once and got started with the process for each.</span><br />
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<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Verdict</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">My opinions of each pasta fluctuated depending on the part of the process I was completing, but ultimately I was able to narrow down my favorite based on ease, flavor, and texture.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1st Place: America's Test Kitchen</span><br />
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>In the processor:</b> The dough did not come together as a ball. Instead it made a moist bed of pasta dough flakes (kind of like barely-wet sand on the beach). When I took it out of the machine, it came out with no problem and stuck nicely together when I began to knead it.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Hand kneading:</b> Once the dough flakes had become a ball, the dough was firm and fairly dry (compared to the other two recipes, especially). I was worried that the pasta would crack or taste dry and bland because it wasn't very easy to knead, but I was wrong.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Rolling and cutting:</b> The dough went through the pasta maker beautifully-- no cracks or tears, no sticking or pulling. I began at level 7, then went to 5, then settled at 4. It also went through the fettuccine cutter easily.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Boiling and tasting notes:</b> The drier nature of this dough helped the long strands of pasta stay separate from one another while they were waiting to be boiled. They remained separate through the entire cooking process, and they were easy to serve with a pasta spoon, pulling apart easily. The pasta was tender and light, making it great for the lighter toppings we put on it.</span></li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-55_r-Ts_0Is/UX3DPKb8gSI/AAAAAAAAA-E/2MCOStvMMnI/s1600/ATKPasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://3.bp.blogspot.com/-55_r-Ts_0Is/UX3DPKb8gSI/AAAAAAAAA-E/2MCOStvMMnI/s640/ATKPasta.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">ATK dough: ingredients, before rolling, after rolling, cut and ready to boil </span></td></tr>
</tbody></table>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2nd Place: Lidia's</span><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>In the processor: </b>The dough came together nicely but stuck quite a bit to the sides of the machine, making it hard to remove from the processor.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Hand kneading:</b> This dough was moist and fluffy without being sticky. It was the most luxurious of all doughs to knead.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Rolling and cutting:</b> Rolling Lidia's dough through the pasta maker was a challenge. A third hand would have been very helpful, because feeding the dough through, removing it before it bunched, and cranking the machine all needed to happen at the same time. I had to make Lidia's rolled dough thicker (setting 5) in order for it to be cut by the machine.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Boiling and tasting notes:</b> The pasta stuck together as we were preparing it to be boiled, and I felt like no amount of flour would help the situation. As soft and supple as the dough was while kneading it, it was equally uncooperative while cutting it and laying it out to be boiled. It clumped together a bit in the water but was hearty, had nice firmness, and it had a lovely olive oil flavor.</span></li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-aa-bEv7xKfo/UX3DQlhtymI/AAAAAAAAA-Q/I1aIPIZRbB0/s1600/LidiaPasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://2.bp.blogspot.com/-aa-bEv7xKfo/UX3DQlhtymI/AAAAAAAAA-Q/I1aIPIZRbB0/s640/LidiaPasta.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lidia's dough: ingredients, before rolling, after rolling, cut and ready to boil</span></td></tr>
</tbody></table>
</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">3rd Place: Scott's</span><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>In the processor: </b>The dough became a big messy clump that banged around in the processor after the first 40 seconds, but I had to leave this one in for two whole minutes. It also stuck to the sides of the machine... and my fingers.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Hand kneading:</b> I had to coat my hands with flour before even taking a crack at this dough. It was soft, but it was very liquidy and difficult to manage.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Rolling and cutting: </b>After trying to feed the dough through the machine six times with nothing to show for it but a sticky mess, I ended up dumping flour all over the machine in a frustrated attempt to release some of the stuck-on dough. That didn't help either, so I got out the rolling pin and hand rolled and cut each piece of dough. That's not what I signed up for!</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Boiling and tasting notes: </b>While the handcut noodles were aggravating, they had a decent texture. They were much heartier than the other noodles due to all the protein from the egg yolks. The greater width of the pasta would probably be good for a bold dish that would dominate normal thin noodles, but it was not worth the work and aggravation.</span></li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-5244Lhr8RTI/UX3DQuTeceI/AAAAAAAAA-M/m1vy79rq358/s1600/ScottPasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://1.bp.blogspot.com/-5244Lhr8RTI/UX3DQuTeceI/AAAAAAAAA-M/m1vy79rq358/s640/ScottPasta.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Scott's dough: ingredients, before rolling, after rolling, cut and ready to boil</span></td></tr>
</tbody></table>
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<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Recipes</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Weighing the Options</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Below is a chart of the different pasta recipes I considered, in no particular order:</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-l2MM5z9NvUU/UX2x3Ht8b4I/AAAAAAAAA6s/SLIETuC5VeU/s1600/Screen+Shot+2013-04-28+at+7.33.01+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="324" src="https://4.bp.blogspot.com/-l2MM5z9NvUU/UX2x3Ht8b4I/AAAAAAAAA6s/SLIETuC5VeU/s640/Screen+Shot+2013-04-28+at+7.33.01+PM.png" width="640" /></span></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<u><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">The Winner: Fresh Pasta Dough</span></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 1 lb. (4 servings)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from <a href="http://www.onlinecookingschool.com/school/courses/homemade-pasta/recipes/75?print=1" target="_blank">America's Test Kitchen Online Cooking School</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">*These steps are much simpler than the detailed steps given in the link above. If you already have a vague idea of how to make pasta, follow my steps. Otherwise follow the link.</span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b><br />
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups (10 oz) all-purpose flour</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 large eggs</span></li>
</ul>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation:</span></b><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Pulse flour in a food processor a few times to break up the clumps. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the eggs and process for 30 seconds.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from the food processor and place on a dry work surface.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Knead dough for 1-2 minutes until smooth and elastic.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cover the dough with plastic wrap and let sit at room temperature for 15 minutes to 2 hours.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cut 1/6 of the dough and replace the plastic wrap on the remaining dough. Flatten the dough piece into a flat disk. Roll through the widest setting on a pasta roller.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold the sides of the dough into the center (burrito or business letter style) and flatten. Run through the pasta roller again.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Reduce the width on the pasta roller and place the same sheet of pasta through the machine.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Continue gradually reducing the width until you reach your desired width and the pasta dough is thin, satiny, and you can see the outline of your hand through it.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Lay the pasta sheet in a damp towel while you prepare the rest of the dough into sheets.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Once the dough is all in sheets, run each sheet through the pasta cutter to make the type of pasta you want. You can also hand cut them into <a href="http://www.recipetips.com/kitchen-tips/t--793/cutting-and-shaping-pasta-by-hand.asp" target="_blank">creative shapes</a>.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">When you are ready to boil the pasta, make sure the water is salty (some say as salty as chicken noodle soup) and only leave the pasta in for 2-3 minutes. Drain, don't rinse, and add to a pan of hot sauce.</span></li>
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<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-74771902410566026472013-04-20T09:34:00.002-07:002017-11-26T13:30:12.737-08:00Vegetarian Chili and North-Meets-South Skillet Cornbread<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Some people are obsessed with Chili... I am not. I am, however, obsessed with food and with language (shocker!), and if a dish is going to be called Chili, it must contain chiles. I am shocked and saddened by the quantity of Chili recipes I found in the world that did not have the word "chile" or "pepper" anywhere in them. The Chili I made this week may be controversial in some circles... there are beans and there is no meat. Some would say it's not even a real Chili. To that I say, "Change the name of the dish to Meati and I will put meat in it." I feel confident that I have some form of Chili based on the three different types of chiles in the dish.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I may have just gotten this blog banned in Texas. Maybe not Austin...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This week I made a big batch of Vegetarian Chili and paired it with a Skillet Cornbread. Both were memorized from the best recipes I could find and added to my Walking Cookbook index. Read on for myth, fact, history, and epic battles over these two famous dishes.</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">About Chili & Cornbread</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Chili and Cornbread are tricky subjects to touch for a Californian-- I have no real geographic claim on either of these in modern sense. However, if we look back to the roots of the ingredients, we will find that they were part of American cooking long before America was called America. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Chili seems to be Texas's baby, but according to the <a href="http://www.chilicookoff.com/history/history_of_chili.asp" target="_blank">International Chili Society</a> it has been in existence ever since Mayans, Incas, and Aztecs cooked meat, beans, and chiles together long before the Americas were conquered/settled/invaded. At some point it became a competition, and the rest is history. I won't attempt to summarize public opinion on Chili in this short section, but if you are curious, here is a trick: Next time you're at a group gathering, toss out the question, "What makes the perfect Chili?" I have a feeling you won't have trouble gathering people's thoughts.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As for Cornbread, we have Native Americans to thank as well. Corn (maize, maíz, etc.) has been grown and eaten in America for ages, and it has been dried and ground into flour for just as long. I remember going to summer camp in inland Southern California and seeing big rocks with holes ground in them. These grinding stones, my counselors told me, were how Native Americans would turn corn into cornmeal. I still love to close my eyes and imagine someone centuries ago making dinner for their family on a rock outside. It's a wonderful reminder that our food has an origin that we don't always get to see but should always appreciate. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">More modern Cornbread wars take place between the North and the South. <a href="http://artsbeat.blogs.nytimes.com/2010/07/28/mark-twains-southern-cooking/" target="_blank">Mark Twain</a>, in fact, is quoted as saying: "Perhaps no bread in the world is quite as good as Southern cornbread, and perhaps no bread in the world is quite so bad as the Northern imitation of it." The main differences, as I have been able to sort out, are the following:</span><br />
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">Northern Cornbread:</span></u><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">yellow cornmeal</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">50:50 flour-to-cornmeal ratio</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">plenty of sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">a cake-like consistency</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">ideal for eating plain</span></li>
</ul>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">Southern Cornbread:</span></u><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">white cornmeal</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">little to no added flour</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">little to no added sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">a flat, dense, crumbly consistency</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">ideal for eating with soup (or chili!)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While I do love a nice, sweet cornbread that tastes like a muffin, I knew what had to be done for this particular meal-- Southern style it would be.</span><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Choosing the Recipes</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">My requirements for a vegetarian Chili were pretty straightforward: no meat substitutes, real chiles, and something extra that I wouldn't have thought of on my own. The Serious Eats recipe combined all of these, mimicking the effect of meat in a Chili without trying to replace the flavor. The chunky chickpea puree had the course texture of ground meat, giving the Chili something more than just broth and beans. The recipe also included vegemite and soy sauce, two <a href="http://www.umamiinfo.com/2011/02/What-exactly-is-umami.php" target="_blank">umami</a>-building ingredients that I would not have considered adding on my own. They upped the savory nature of the Chili without standing out as individual flavors. The combination of chiles, while not readily available and requiring some substitutions, meant that chili powder didn't come anywhere near the pot. It also bulked up the consistency of the broth.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As for the Cornbread, I had a few requirements as well. Since I am always giddy about buying a new kitchen gadget, I was sure to choose a Cornbread recipe that needed a cast-iron skillet. How could I resist? There are plenty of skillet Cornbread recipes, but the America's Test Kitchen recipe helped me fuse together the best of the North and the South. It used yellow cornmeal and a little bit of sugar, but it remained not too sweet and without added flour.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Memorizing the Recipes</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Memorizing the Chili was mainly a matter of knowing what to puree (chiles and chickpeas), what spices/herbs to use (cumin and oregano), and tossing it all together. Bourbon and cornmeal at the end thickened it, and the rest was all common sense.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As with all baked goods, the Cornbread recipe was harder to memorize. The nice trick that I saw in the ingredient list is that the measurements of all the "extra" (but completely necessary) dry ingredients had half-life-esque quantities: 2 tsp sugar, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp baking soda. Keeping them organized in this way helped a lot.</span><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">The Verdict</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I would have no qualms about bringing this Chili to a cook-off and setting it up next to beefy, meaty, non-beany ones. It may not be traditional, but it is a force to be reckoned with. With heat, umami, a varied texture, and the right amount of spices, it was a definite winner. My roommate couldn't stop talking about how spicy it was while she simultaneously scraped every last drop of it from her bowl. The lifesaver for those of us who can't take much heat was definitely the combination of toppings-- sour cream and lime took the spice level down a couple of notches.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Cornbread that went with it was perfect as an accompaniment. While I wouldn't eat this Cornbread plain (it was a little salty and ended up in chunks on top of my Chili), I was thrilled with the crumbly, toasty component that it gave the overall meal. The crust was awesome to crunch into, making my cast-iron skillet purchase a wonderful investment already!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Recipes</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Vegetarian Chili</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">adapted from <a href="http://www.seriouseats.com/recipes/2012/01/best-vegetarian-bean-chile-recipe.html">Serious Eats</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 8 servings</span><br />
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<tr><td><a href="http://1.bp.blogspot.com/-k6MnfFAuJ0k/UWds0nUu7lI/AAAAAAAAA6I/eSXP6GCb_Eo/s1600/IMG_1487.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="300" src="https://1.bp.blogspot.com/-k6MnfFAuJ0k/UWds0nUu7lI/AAAAAAAAA6I/eSXP6GCb_Eo/s400/IMG_1487.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This Chili packs a punch, so serve with sour cream and lime to temper the spice.</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 whole Poblano peppers, stems and seeds removed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 small hot chile (Serrano), stems and seeds removed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 whole rich fruity dried chiles (Ancho Mulato, Negro, or Pasilla), stems and seeds removed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 quart water</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 whole chipotle chiles in adobo sauce (canned) and 2 tbsp sauce</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 14-oz cans chickpeas</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 28-oz can whole tomatoes packed in juice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp vegetable oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large onion, finely diced</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 cloves garlic, grated</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 tbsp cumin</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp dried oregano</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp soy sauce</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp marmite or vegemite</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 14-oz cans dark red kidney beans, drained and liquid reserved</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp bourbon</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2-3 tbsp cornmeal</span></li>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">A cutting board story</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Soak Poblano, Serrano, and dried peppers in the water, covered, for 15 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Drain the liquid from the peppers into a separate bowl and set aside. Place soaked peppers, chipotle peppers, and adobo sauce in a food processor and blend until a smooth puree is formed, about 15 seconds.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Drain the liquid from the chickpeas and add to the bowl of chile soaking liquid.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Pulse the chickpeas in the food processor until they have a chunky, thick consistency (5-7 pulses).</span></li>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">A food processor story</span></i></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Drain the tomato juice into the bowl of liquids. Chop the tomatoes and add to the bowl of liquids as well.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large pot, heat the vegetable oil. Add the onions and garlic. Cook over medium heat until soft, about 4 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the cumin and oregano. Stir for 30 seconds.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Turn the stove to low heat. Add the chile puree and stir for 30 seconds.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the chickpeas, vegemite, and soy sauce and stir for 1 minute.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Drain the kidney beans, keeping the liquid separate. Add the beans to the pot.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cover the kidney beans with the chile/chickpea/tomato liquids and add kidney bean liquid if the beans are not yet covered by liquid.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Give the pot a stir and cook, uncovered, at medium-low heat for about 1 1/2 hours, stirring occasionally.</span></li>
</ul>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">A stovetop story</span></i></div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the bourbon and stir for a minute. Turn off the heat and add in the cornmeal until the chili is your desired thickness.</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>North-Meets-South Skillet Cornbread</u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">adapted from <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=5497&incode=M**ASCA00">America's Test Kitchen</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 8 servings</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-F63435I0nqE/UWdsyiIsQCI/AAAAAAAAA6A/eRcDRI-8KNk/s1600/IMG_1485.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="300" src="https://2.bp.blogspot.com/-F63435I0nqE/UWdsyiIsQCI/AAAAAAAAA6A/eRcDRI-8KNk/s400/IMG_1485.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The crispy outside comes from the scalding hot buttered skillet</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp melted butter and 1 tsp vegetable oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup yellow cornmeal, stone ground if possible</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp granulated sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp baking powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp baking soda</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup rapidly boiling water</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup buttermilk (or <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-buttermilk-recipe/index.html">make your own</a>)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large egg, beaten lightly</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Spread the melted butter and oil around the inside of an 8-inch cast-iron skillet. Place the skillet in a 450°F oven on the bottom rack. Let it preheat for 15 minutes or more.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">In a small mixing bowl, combine 2/3 cup cornmeal with the sugar, salt, baking powder, and baking soda. Stir together.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large mixing bowl, combine the remaining 1/3 cup cornmeal with the boiling water. Whisk it together to make a mush.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Pour the buttermilk over the cornmeal mush and whisk out lumps. Add the egg and whisk together.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Stir the dry ingredients into the liquid ingredients and mix until just moistened.</span></li>
</ul>
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<tr><td><a href="http://2.bp.blogspot.com/-bUOfacYRydA/UWdspxMN21I/AAAAAAAAA4Y/1akVxSgvLOI/s1600/IMG_1472.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://2.bp.blogspot.com/-bUOfacYRydA/UWdspxMN21I/AAAAAAAAA4Y/1akVxSgvLOI/s320/IMG_1472.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Dry ingredients and their ratios: just cut each one in half</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">(2 tsp sugar, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp baking soda)</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://2.bp.blogspot.com/-e3PIAdGUw9Y/UWdsqIQxayI/AAAAAAAAA4c/m0M4_kogJV8/s1600/IMG_1473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-e3PIAdGUw9Y/UWdsqIQxayI/AAAAAAAAA4c/m0M4_kogJV8/s200/IMG_1473.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/-cJY4qxqd6s4/UWdsqrj-BDI/AAAAAAAAA4o/mTc_QRvjhvw/s1600/IMG_1474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-cJY4qxqd6s4/UWdsqrj-BDI/AAAAAAAAA4o/mTc_QRvjhvw/s200/IMG_1474.JPG" width="200" /></a></span></div>
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<tr><td><a href="http://1.bp.blogspot.com/-f27IODOVw1Y/UWdspXE2ZtI/AAAAAAAAA4Q/iE30pr9cSOc/s1600/IMG_1470.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://1.bp.blogspot.com/-f27IODOVw1Y/UWdspXE2ZtI/AAAAAAAAA4Q/iE30pr9cSOc/s320/IMG_1470.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The cast-iron skillet needs a dose of melted butter before it goes in the oven to heat up.</span></td></tr>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove the skillet from the oven. It should be outrageously hot, so be careful. Pour any excess butter/oil from the skillet into the cornbread batter. Then, pour the batter into the skillet. It will make a loud hissing noise because of the hot fat touching the cool liquids in the batter.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Return the skillet to the oven and bake for 20 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from the oven, immediately turn the bread out onto a cooling rack, and let cool for 5 minutes before serving.</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-r1aJNwy2D6w/UWdstNS96YI/AAAAAAAAA44/lmTpyZb6ZOQ/s1600/IMG_1478.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-r1aJNwy2D6w/UWdstNS96YI/AAAAAAAAA44/lmTpyZb6ZOQ/s320/IMG_1478.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Double up on oven mitts and towels-- this skillet is hot!</span></td></tr>
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<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2319677993818795114.post-83481812088815350742013-04-07T14:26:00.000-07:002017-11-26T13:30:21.950-08:00Enlightened Gnocchi<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Let's say it all together: Nyoh---kee. Nyoh---kee. Nyoh---kee. It's Italian, yes, but if we can say <i>linguini</i> and <i>lasagna</i>, why is <i>gnocchi</i> so difficult for English-speaking Americans? I am a language teacher, and despite the fact that I teach Spanish (not Italian), I have a deep love for language and an inability to <u>not</u> teach people things. So here is the phonetic breakdown of gnocchi in a layperson's terms:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">In Italian, the <i>gn</i> is like a Spanish <i>ñ</i> or the <i>ny</i> in the English word ca<i>ny</i>on. Same in French, actually. Think about lasa<i>gn</i>a or co<i>gn</i>ac and you'll get it.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">The letter combination <i>ch</i> is always pronounced like a hard <i>k</i> sound. Think of Pinoc<i>chi</i>o or <i>Chi</i>anti.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">The appearance of a double <i>c</i> simply means that we linger on the sound of that letter for an extra beat. This lingering or lack thereof can make a difference in the meaning of a word, though, so speak carefully. When you are in the mood for pasta, for instance, I highly recommend ordering pe<i>nn</i>e and not pe<i>n</i>e (<a href="http://www.wordreference.com/" target="_blank">look it up</a>).</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;">So there we have it: gno=nyoh and cchi=kee. Nyoh-kee. If you stuck with me, you earned an A+! There is a lot to know about Gnocchi. I memorized a master recipe for Gnocchi this week and will present it to you here along with a million little things that you never knew you never knew about potatoes, flour, and the Italian delight that they produce.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>About Gnocchi</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I bet you feel so much better reading this now that you can pronounce the word, huh? Aside from the pronunciation, there is a <a href="http://www.lifeinitaly.com/food/gnocchi.asp" target="_blank">good amount to know about Gnocchi</a>. Gnocchi (the plural form of <i>gnocco</i>) are dumplings most commonly made of potato, flour, and salt. The dish originated as a peasant food in Italy due to its hearty and inexpensive ingredients. Variations have arisen to include vegetables, cheese, alternative flours, and other goodies in the dough. Some recipes, like <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=31238" target="_blank">American's Test Kitchen</a>, even add egg into the dough for light fluffiness. Gnocchi can be found on menus in soups, as a primi (first) course, or as a main pasta dish. In Rome, Thursday is traditionally Gnocchi day, but I didn't let that stop me from making them a day early (I just made extra so I could enjoy leftovers on Thursday).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Choosing the Recipe</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Gnocchi should be fairly small (like the top of your thumb) and extremely fluffy. Dense Gnocchi are not properly made, so my test this week was to ensure that my Gnocchi were perfect baby clouds. To do that, each part of the recipe had to be perfect. I did my research and found a few experts to guide me. The most concise set of instructions came from <a href="http://www.paula-wolfert.com/about.html" target="_blank">Paula Wolfert</a>'s contribution to <i>Food & Wine</i>: "<a href="http://www.foodandwine.com/articles/six-steps-to-reaching-gnocchi-nirvana" target="_blank">Six Steps to Reaching Gnocchi Nirvana.</a>" I don't know a ton about Buddhism, but I do know that <a href="http://www.bbc.co.uk/schools/religion/buddhism/nirvana.shtml" target="_blank">nirvana</a> is the enlightenment that comes (to some) after much trial and error (aka: life). I trusted Wolfert to lead me there. Since there are so few ingredients in Gnocchi, perfection had to come in three different forms: potatoes, flour, and mixing them together.</span><br />
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<u><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Perfect Gnocchi Potatoes</span></u><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Use mealy or all-purpose potatoes, not waxy ones.</b> The same potatoes that make excellent baked and mashed potatoes lead to beautiful Gnocchi. This is because when a potato is going to lose its form, a mealy potato (less water content, more starch) is ideal. The most common mealy potato is a Russet or Idaho potato. Yukon Golds are moderate, and Wolfert recommends them for their nutty flavor. Trying to fight against the firmness of a waxy potato (more water, less starch) like a Red Potato will lead to splitting the potato's cells and releasing a starchy gel that makes the potato gummy and gross. Jeffrey Steingarten has an essay in his book, <u><a href="http://www.amazon.com/Man-Who-Ate-Everything/dp/0375702024" target="_blank">The Man Who Ate Everything</a></u>, dedicated to preventing potato gumminess. He suggests testing potatoes for mealiness or waxiness by making a brine at home (9.5 cups water to 1 cup salt) and placing your potatoes in it. Those that sink are mealy (higher in starch) and those that float (lower in starch) are waxy. This is a great trick if the potatoes at your store aren't on <a href="http://www.ochef.com/167.htm" target="_blank">this list</a>.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Bake the potatoes instead of boiling them, and peel while hot.</b> As Wolfert says, "Water is the enemy of good gnocchi dough." While Wolfert recommends investing 1.5 hours to bake the potatoes, I took a tip from America's Test Kitchen and parcooked them in the microwave before baking them in the oven on a thick bed of salt. That saved me an hour of prep time. Peeling the potatoes while hot (using a towel to protect your hand and a paring knife to remove the skin) helps facilitate steam escaping from the potato.</span></li>
</ul>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Use a ricer or a tamis to break up the potatoes, not a masher.</b> Remember, we want light, fluffy, airy Gnocchi. Mashing will push out all the air from the potato, making it dense and tough to incorporate into the flour. Also, the little potato pieces from the ricer have more surface area, therefore allowing more water to evaporate from them. America's Test Kitchen's <a href="http://www.americastestkitchen.com/equipment-reviews/detail.php?docid=41301" target="_blank">Gadget Review</a> highly recommends the <a href="http://www.amazon.com/Potato-Ricer-Baby-Food-Strainer/dp/B000OLA7KS/ref=sr_1_2?ie=UTF8&qid=1364773133&sr=8-2&keywords=potato+ricer" target="_blank">RSVP International Potato Ricer</a>, which also happens to be one of the cheapest ones out there.</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Perfect Gnocchi Flour</u></span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Use 2/3 all-purpose flour to 1/3 cake flour</b>. Cake flour is lower in protein, meaning the Gnocchi will be less dense. Also, it is finer, so it will mix in better with the potato. Italian 00 flour should work wonderfully also.</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Mixing them Together like a Pro</u></span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Be aware of your measurements</b>. After baking and ricing the potatoes, they will have lost almost half their weight. The ratio is 1 cup flour mixture to 1 lb riced potato. When grocery shopping, this means 1 cup flour to 2 lb uncooked potatoes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Mix the dough with a scraper, not your hands</b>. We have fairly heavy hands, which-- you guessed it-- leads to dense Gnocchi if we knead the dough. Using a <a href="http://www.youtube.com/watch?v=3ALsU0aYqZ8" target="_blank">bench scraper</a> (aka: pastry scraper) will keep things-- you guessed it again-- nice and airy.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Test the Gnocchi.</b> Doing a test run helps ensure that the Gnocchi are not too light (so they fall apart) or too dense (so they taste store-bought). You can always fix the dough after cooking one gnocco.</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Memorizing the Recipe</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I don't know if it's because of all the research I did or because the ingredients are so simple and the steps are logical, but this ranks among one of the easiest recipes I have memorized. 2 lb potatoes: 1 cup flour: 1 pinch salt and take it from there. Handle with care, and there isn't a huge way to mess it up.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Verdict</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Funny enough, these Gnocchi were so light and fluffy that it actually took me some time to get used to them-- I'm not accustomed to eating clouds! They truly were enlightened in two senses of the word-- they were light, and they had reached a level of nirvana. Tossed in with some pesto and some marinara (separately), they were a great alternative to standard pasta.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As light as the Gnocchi were, the meal could have been heavy if it weren't for the <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=30352">Panzanella Salad</a> I made to go with it. The bright flavors of tomato and cucumber with a little vinaigrette made the whole meal cool and fresh.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While making Gnocchi is time consuming, there is something that everyone can help with-- if you have a family and want to get everybody involved in cooking dinner, I highly recommend this recipe.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Recipe</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Enlightened Gnocchi</u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">adapted from Paula Wolfert's Potato Gnocchi in <a href="http://www.foodandwine.com/recipes/potato-gnocchi" target="_blank">Food & Wine</a> with help from <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=31238" target="_blank">America's Test Kitchen</a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 4-6 servings</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 lb. Yukon gold potatoes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2/3 cup all-purpose flour</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup cake flour</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 450°F. Pour a 1/2 inch layer of salt into a baking dish just large enough to fit all of the potatoes. Set aside.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Prick the potatoes 8 times each with a fork and cook in the microwave for 10 minutes, turning halfway through.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Move the potatoes to the salted baking dish and place in the middle rack of the oven. Bake for 18-20 minutes, or until a skewer can poke through the potato without resistance. Remove from the oven and split potatoes open lengthwise. Let cool a bit until they can be handled.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Line a large baking sheet with paper towels. Carefully scoop the potato flesh into a potato ricer and pass through onto the paper towels. Repeat with all potatoes, making sure you create a single layer of riced potato. Let cool completely.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Measure 1 lb. riced potato (about 4 cups, but use a scale) onto a clean, dry work surface.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">In a medium bowl, sift the flours together with a large pinch of salt and sprinkle over the potato.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Using a pastry scraper, incorporate the potato with the flour until thoroughly mixed. Form into a firm ball.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-V1TXjWepQe0/UWHc3-WHzJI/AAAAAAAAA0Q/ysEvKmxk8Yg/s1600/IMG_1426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://1.bp.blogspot.com/-V1TXjWepQe0/UWHc3-WHzJI/AAAAAAAAA0Q/ysEvKmxk8Yg/s320/IMG_1426.JPG" width="320" /></a></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Bring a small saucepan of salted water to a boil. Remove a 1/2 inch oval of dough (the size of the tip of a woman's thumb) and drop in the water. Boil for 1 minute, until the gnocco starts to float. Remove from the water, let cool, and taste. If the gnocco falls apart, add a little more flour to the dough (1 tbsp at a time) and test again. If it is too dense, cut in a little of the leftover riced potato.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Line a baking sheet with paper towels. Divide the dough into fourths. Roll each piece of dough into a long rope 1/2 inch wide and cut into 1/2 inch pieces with a sharp knife or the pastry scraper. Scatter the gnocchi around the baking sheet.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place a fork upside down on your work surface. One at a time, roll the cut side of a gnocchi along the tines of the fork, leaving ridges and creating a soft fold in the back that will help the gnocchi hold onto their sauce. Fast forward to 5:20 in <a href="http://www.americastestkitchen.com/video/?&docid=37985">this video</a> for a visual.</span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-ZBq1R54cA0s/UWHc6I0jJCI/AAAAAAAAA0o/rjreGkOnyNs/s1600/IMG_1428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="234" src="https://2.bp.blogspot.com/-ZBq1R54cA0s/UWHc6I0jJCI/AAAAAAAAA0o/rjreGkOnyNs/s320/IMG_1428.JPG" width="320" /></a></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Bring a large pot of salted water to a boil. Add half of the gnocchi at a time and boil fifteen seconds beyond when they rise to the surface (about 60-90 seconds total). Remove with a slotted spoon and add to a skillet containing the warm sauce, or read on for freezing instructions.</span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-e5P2WXBRo1s/UWHc5vIRfmI/AAAAAAAAA0g/geL_i2Pw7qs/s1600/IMG_1435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="268" src="https://1.bp.blogspot.com/-e5P2WXBRo1s/UWHc5vIRfmI/AAAAAAAAA0g/geL_i2Pw7qs/s320/IMG_1435.JPG" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-X29QFBFsLpw/UWHc4Jp78uI/AAAAAAAAA0Y/iS_uE_nkags/s1600/IMG_1433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://2.bp.blogspot.com/-X29QFBFsLpw/UWHc4Jp78uI/AAAAAAAAA0Y/iS_uE_nkags/s320/IMG_1433.JPG" width="320" /></a></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">To freeze, remove the gnocchi from the boiling water and add to a bowl of ice water. Drain on paper towels and pat dry. Coat lightly in olive oil and freeze in a single layer. Once frozen, the gnocchi can be put into an airtight container and frozen for six weeks. Reheat by placing them in boiling water for a minute or so.</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>About My Sources</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While this post may seem like it was sponsored by America's Test Kitchen or that I was given something in exchange, it actually wasn't. I honestly just love their website and all the research that they do for home cooks like me. Don't get me wrong-- I would happily accept bribes from them in exchange for saying how cool they are-- but unfortunately they haven't offered.</span></div>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-88797834359593137102013-04-06T15:24:00.002-07:002017-11-26T13:30:29.362-08:00Happy Surprises: Shrimp, White Bean, and Spaghetti Squash Soup and Kale Apple Salad with Creamy Dill Dressing<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a><br />
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What's a blogger to do when she makes an unassuming dinner that ends up being spectacular and devours it without taking a single picture? Does she photograph leftovers (doesn't do them justice)? Does she make the whole dinner again (or is too much of a good thing a bad thing)? Does she write a photo-free blog post (thoroughly boring)?<br />
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This is the situation in which I find myself. I made two dishes tonight that came from an unplanned Whole Foods trip and ended up sprawled on the couch texting everyone I knew about my unexpectedly phenomenal meal: Shrimp, White Bean, and Spaghetti Squash Soup and a Kale Apple Salad with Creamy Dill Dressing. Add a nice glass of wine and a chunk of the softest, chewiest sourdough boule I have ever had, and all I could do was lie on the couch basking in my victory.<br />
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Although the purpose of The Walking Cookbook is not to invent my own recipes but rather to memorize master recipes that are <a href="http://walkingcookbook.blogspot.com/2012/07/master-plan.html">must-haves in a cook's repertoire</a>, I can't resist sharing my special creations. So what is my solution to not having any pictures of my food? I figure I will share the most beautiful pictures I can find of the ingredients that went into my meal in a lovely photo collage. Enjoy!<br />
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<a href="http://1.bp.blogspot.com/-2p5s-GfBSzQ/UWCgRh1761I/AAAAAAAAAxo/gOHsMz-n_J8/s1600/Squash+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-2p5s-GfBSzQ/UWCgRh1761I/AAAAAAAAAxo/gOHsMz-n_J8/s640/Squash+Soup.jpg" width="640" /></a></div>
<span style="font-size: large;">Shrimp, White Bean, and Spaghetti Squash Soup</span><br />
from The Walking Cookbook<br />
Yield: 6 servings<br />
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<b>Ingredients</b>:<br />
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<ul>
<li>1 spaghetti squash (3 lb), halved and seeded</li>
<li>1/4 cup olive oil</li>
<li>1 small onion, roughly chopped</li>
<li>2 cloves garlic, chopped</li>
<li>5 baby carrots, chopped</li>
<li>1/4 tsp celery seed</li>
<li>1 sprig fresh rosemary</li>
<li>1 sprig fresh dill</li>
<li>1 bay leaf</li>
<li>1/4 tsp salt</li>
<li>1/2 box vegetable broth</li>
<li>3 cups water</li>
<li>2 small or one large tomato, skin removed, chopped and juices reserved</li>
<li>1 can cannellini, drained and rinsed</li>
<li>1/4 lb uncooked medium shrimp (U 16-20), peeled, deveined, and tails removed </li>
</ul>
<b>Preparation:</b><br />
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<ul>
<li>Preheat the oven to 450°F. Place about 1/2 inch water in a casserole dish and place squash in the water cut side down. Place in the middle rack of the oven for 35 minutes. Once cooked, remove from the oven and scoop out the pulp of the squash. Set aside.</li>
<li>In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, celery seed, bay leaf, rosemary, dill, and salt. Stir together, turn the burner to low heat, and cook until very soft, about 10 minutes, stirring occasionally.</li>
<li>Add the tomatoes and their juices, vegetable broth, and water. Stir and raise heat to medium. Cover with a lid, leaving a 1/2 inch opening, and bring to a near-boil. Cook for 10 minutes, stirring occasionally.</li>
<li>Add the cannellini and cook, uncovered, for another 5-10 minutes.</li>
<li>Roughly chop the shrimp (into about 3 pieces each). Turn off the heat on the stove and add the shrimp to the pot. Stir and cover for 5 minutes.</li>
<li>Stir in the spaghetti squash pulp and stir. Serve the soup hot with fresh bread.</li>
</ul>
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<a href="http://1.bp.blogspot.com/-m_1rluMzckA/UWCgVWlBRfI/AAAAAAAAAxw/JwgJ8eKMcI4/s1600/Creamy+Dill+Dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://1.bp.blogspot.com/-m_1rluMzckA/UWCgVWlBRfI/AAAAAAAAAxw/JwgJ8eKMcI4/s640/Creamy+Dill+Dressing.jpg" width="640" /></a><br />
<span style="font-size: large;">Kale Apple Salad with Creamy Dill Dressing</span><br />
From The Walking Cookbook<br />
Yield: 4 servings<br />
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<b>Salad Ingredients:</b><br />
<br />
<ul>
<li>4 leaves kale</li>
<li>1 granny smith apple</li>
<li>1 avocado </li>
</ul>
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<b>Dressing Ingredients:</b><br />
<br />
<ul>
<li>Juice and zest of 1 lemon</li>
<li>1/2 cup greek yogurt </li>
<li>3 tbsp extra virgin olive oil</li>
<li>fresh ground pepper</li>
<li>1 tsp mustard seeds</li>
<li>2 tbsp red wine vinegar</li>
<li>1/2 shallot, minced</li>
<li>2 tbsp fresh dill, finely chopped</li>
</ul>
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<b>Salad Preparation:</b><br />
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<ul>
<li>Wash and dry the kale. Lay flat on a cutting board and trace around the stems with a sharp knife to separate the leaf from the stem. Discard stems, cut kale leaves the long way, then finely chop. <a href="http://www.huffingtonpost.com/2012/06/18/how-to-massage-kale_n_1601200.html">Massage the kale</a> for two minutes to increase its tenderness.</li>
<li>Cut and core the apple. Slice as thinly as possible, then cut each slice in half to make them bite-sized.</li>
<li>Cut the avocado in half, remove the pit and skin, and slice thin.</li>
<li>Toss the kale, apple, and avocado together in a bowl.</li>
<li>Combine all dressing ingredients in a bowl and whisk together until the liquids have emulsified. Toss with the salad, beginning with half the dressing and adding more to suit your taste.</li>
</ul>
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<b>Photo Credits:</b></div>
<div>
Spaghetti Squash: steamykitchen.com</div>
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Onion/Garlic: itweetfacts.com</div>
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Carrots: worldcommunitycookbook.org</div>
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Rosemary: t-a-d-a.com</div>
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Broth: savvyhousekeeping.com</div>
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Tomato: exclusivelyfood.com.au</div>
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Cannellini: cathythomascooks.com</div>
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Shrimp: shrimpnews.com</div>
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Kale: plantsondeck.com</div>
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Apple: healthyeating.sfgate.com</div>
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Avocado: splendidtable.org</div>
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Lemon: thekitchn.com</div>
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Yogurt: womenshealthmag.com</div>
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Olive Oil: blog.fairwaymarket.com</div>
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Mustard Seed: ameliaisland.com</div>
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Shallot: bluestatebbq.wordpress.com</div>
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Dill: feastingathome.com</div>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-78027718436707247252013-03-30T18:37:00.001-07:002017-11-26T13:30:44.004-08:00Remy's Ratatouille<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large;">thewalkingcookbook.com</a></div>
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<a href="http://3.bp.blogspot.com/-x5Wq_l8GCyY/UVeQUi-6BaI/AAAAAAAAAxQ/dvr6iwM3ils/s1600/IMG_1367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-x5Wq_l8GCyY/UVeQUi-6BaI/AAAAAAAAAxQ/dvr6iwM3ils/s640/IMG_1367.JPG" width="640" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">As I watched the Pixar movie <i>Ratatouille</i> to do some "research" for this week's recipe, I couldn't help but get teary eyed. I'm a sucker for a good underdog story, and Remy, the rat who wants to be a chef, is most definitely an underdog. The poor little guy has such a gift and has to battle prejudices to simply do what he loves. While the rat/cooking metaphor might not work for everyone, can't we all sympathize with someone who is told they can't do something because of something they can't change? Sex, race, physical ability... this is only the start of a cumbersome list of ways that people are held down. <i>Ratatouille</i> serves as a reminder that when given a chance, people (and rodents) can do extraordinary things. To honor this message, I made Remy's Ratatouille this week.</span><br />
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<div style="text-align: center;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">About Ratatouille</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ratatouille is a French dish from Nice, and it is considered a "peasant food," basically meaning that it is simple to find the ingredients and inexpensive to make. With only four main ingredients-- eggplant, tomato, squash/zucchini, and bell pepper-- and a touch of olive oil, this dish comes from the French word <i>touiller</i>, which means <i>to toss</i>. Ratatouille is typically sautéed and served as a side dish or stew. Over time, people have added and omitted things based on their preference, just like with all classic dishes.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">That brings us to the movie version, which maintains the integrity of the ingredients while changing up the "touille" part. For those of you who have not seen <i>Ratatouille</i> (SPOILER ALERT), the protagonist rat Remy reimagines the peasant dish, making it elegant and refined, and ultimately beating the odds to realize his dreams and win over a haughty food critic. Chef Thomas Keller (The French Laundry, Per Se) was consulted during the creation of the film in order to guide the crew through the dynamics of a professional kitchen and how food is prepped, cooked, plated, and served. He also provided the revamped Raratouille recipe, actually called Confit Byaldi. If you are familiar with Keller and his recipes, you will first notice the relative simplicity of this dish. <a href="http://www.youtube.com/watch?v=5f103zaswko" target="_blank">This video</a> has some words from Keller about his role in the movie.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Regardless of the chosen method of preparation or supplementary ingredients, the key to Ratatouille is to have wonderfully fresh ingredients. Like in a well-balanced orchestra, where neither flutes nor tubas should dominate, the vegetables in a good Ratatouille should work harmoniously.</span></div>
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<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Choosing the Recipe</i></span></div>
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<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">My parents were in town this week (woooo hooooo!), and both of them have been diligent with their Weight Watchers Points Plus program. I don't know a ton about the new Points Plus system, but I do know that keeping food relatively low in fat, low in carbs, high in protein, and high in fiber is their guide to sensible eating. I decided to browse my <a href="http://walkingcookbook.blogspot.com/2012/07/master-plan.html" target="_blank">Master Plan List </a>for a recipe that would compliment those dietary choices... there weren't many! However, Ratatouille was on the list and I knew I could work with an all-veggie dish, add a baked piece of fish, and I would be in the WW happy zone.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ratatouille, in modern days, brings the Pixar movie to most of our minds, and I was no exception. After crying my way through the film (Remy's big, innocent mouse eyes made me gush), I knew I had to make Remy's version of the dish. As I mentioned before, it is actually called Confit Byaldi (there is not <i>touiller</i> involved whatsoever), but I will just call it Remy's Ratatouille (it sounds way cuter).</span><br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-yOsUk5yVGAM/UVeSdU146BI/AAAAAAAAAxY/oppwpaVpcpY/s1600/ratatouille-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="https://2.bp.blogspot.com/-yOsUk5yVGAM/UVeSdU146BI/AAAAAAAAAxY/oppwpaVpcpY/s320/ratatouille-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">A little rat with big dreams</span></td></tr>
</tbody></table>
<div style="text-align: center;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Memorizing the Recipe</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I knew from the get-go that my version of Remy's Ratatouille would be a little more like the cartoon and a little less like Thomas Keller's Confit Byaldi. With hosting my parents, I didn't want to pick anything overly complex or onerous. They didn't travel across the country to see me stressing out because my home-cooked meal is not of French Laundry caliber. Nevertheless, there are three main components to the dish that I wanted to include: a piperade (pepper and tomato sauce) that goes in the bottom of the pan, the thin-sliced vegetables, and the vinaigrette for the top. All three of them needed to be present for the dish to come together.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Verdict</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Although Remy's Ratatouille was labor intensive (amazing that a rat could pull it off!), it was well worth the effort to produce this fresh, healthy, beautiful side dish. While the thin-sliced vegetables made the bulk of the dish pretty mild in flavor, the coming together of the balsamic, oil, and piperade at the bottom of the pan created an explosion of flavors that I could have eaten by itself or put on top of pasta. It had acidity, a little fat, and a warm, slow-cooked meltiness to it that I can't imagine acquiring any other way than by baking it low and slow. Served with some flounder and a Brussels sprout salad, the meal was a lovely, simple delight. And if you are looking for a healthy party piece, the fanned vegetables are a beauty to behold.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Recipe</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Remy's Ratatouille (aka Confit Byaldi)</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">adapted from <a href="http://www.nytimes.com/2007/06/13/dining/131rrex.html?_r=0" target="_blank">The New York Times</a>, courtesy of Thomas Keller</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 8 side servings</span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Piperade Ingredients:</span></b><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 yellow bell pepper, seeds and ribs removed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 orange bell pepper, seeds and ribs removed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 Roma (plum) tomatoes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup onion, finely diced</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp minced garlic</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp olive oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 sprig thyme</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 sprig flat-leaf parsley</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 bay leaf</span></li>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Vegetable Ingredients:</span></b><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 Japanese eggplants</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 yellow squash</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 zucchini</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 Roma (plum) tomatoes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp olive oil</span></li>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Vinaigrette Ingredients:</span></b><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp extra virgin olive oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp balsamic vinegar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">chopped fresh herbs (I used parsley and dill)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper</span></li>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation:</span></b><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 450°F.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Line a baking sheet with foil. Place bell pepper halves cut-side down on the foil and bake for 15-20 minutes, until skin begins to blister and separate from the pepper flesh. Remove from heat and let cool. Lower the oven to 250°F. Once the peppers are cool, scrape the skin off and discard. Chop the pepper flesh into a fine dice.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile, bring a medium pot of water to a boil. Cut an X shape into the top of three tomatoes (about 1/4 inch deep). Once the water is boiling, place the three tomatoes in the boiling water, one at a time, for 20 seconds each. Remove carefully and place into a bowl of cold water. Once the tomatoes have cooled, remove the skin with your fingers and discard. Cut the peeled tomatoes in half, squeeze their juices into a bowl, and set juice aside. Chop the tomatoes as fine as possible.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">While the peppers are roasting and the water for tomatoes is coming to a boil, slice the zucchini and squash using a mandoline (or making the slices ridiculously thin with a knife). Slice the eggplant and the remaining four tomatoes as thin as possible with your chef's knife. About 1/16 inch is ideal. If you have a mandoline that can slice an eggplant and tomatoes, feel free to use it! Mine did not work for them because of the skin. Toss all the slices with 2 tbsp olive oil and some salt and pepper.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat 2 tbsp olive oil in a non-stick pan over medium heat. Add the onions, garlic, and herbs and cook until soft, about four minutes.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the bell pepper, tomato, tomato juice, salt, and pepper. Cook over medium-low heat until most of the liquid is gone from the pan, about 6-8 minutes. Remove the herbs.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Spread the piperade (pepper and tomato mixture) into the bottom of an oven-safe serving pan. You may use a casserole, an 8" stainless steel skillet, or any other dish you have that works for you. Just don't make it too large-- the surface area should be about 50 square inches (in round dishes, A=πr^2 and in rectangular dishes A=l*w).</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Arrange your sliced vegetables on top of the piperade, alternating vegetables in a pattern (I used eggplant, yellow squash, tomato, then zucchini) and keeping them upright like dominoes. Once you work your way around the edge of the dish, fill in the middle with another round (if there is space) or arrange them like a star. Take a look at my picture, or see <a href="http://www.youtube.com/watch?v=3YG4h5GbTqU" target="_blank">this video clip</a> for animated details (don't watch it if you don't want the movie ending given away!)</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place foil over the top of your cooking dish and seal by crumpling the foil around the edge. Place in the low-heat oven (250°F) for 1.5-2 hours.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Combine vinaigrette ingredients and beat together with a fork until emulsified (oil and vinegar united as one).</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove the foil and place the pan under the broiler until lightly browned.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Drizzle with the vinaigrette and serve hot.</span></li>
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<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2319677993818795114.post-89447685330303921082013-03-25T10:11:00.002-07:002017-11-26T13:30:52.169-08:00Clams in Spicy Coconut-Lime Sauce<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><a href="http://2.bp.blogspot.com/-VFzm7E8z_9U/UVCBVPkk70I/AAAAAAAAAvs/nSW4-dD2oa0/s1600/IMG_1272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://2.bp.blogspot.com/-VFzm7E8z_9U/UVCBVPkk70I/AAAAAAAAAvs/nSW4-dD2oa0/s640/IMG_1272.JPG" width="640" /></a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My favorite thing about clams is that they wear so many hats.</span><br />
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<a href="http://2.bp.blogspot.com/-Uhlgu8UUKcA/UUiWzcBZngI/AAAAAAAAAuk/drphasJDxi8/s1600/Screen+shot+2013-03-19+at+12.44.21+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="131" src="https://2.bp.blogspot.com/-Uhlgu8UUKcA/UUiWzcBZngI/AAAAAAAAAuk/drphasJDxi8/s200/Screen+shot+2013-03-19+at+12.44.21+PM.png" width="200" /></span></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">No-- not <i>that</i> kind of hat. But they do relate to so many parts of life! For some, clams evoke memories of spending summer days by the ocean. For others, clams serve as a reminder of what they learned about in biology about the evolution of living organism (something that I have completely forgotten). For yet another group, they conjure up thoughts about an amazing dinner (pasta alle vognole, anyone?). No matter what comes to mind when you think of clams, it's hard to deny that they make a lovely meal. This week I cooked fresh clams for the first time, using Asian flavors like ginger and coconut milk as a broth.</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">About Clams</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Clams are shellfish (hence the shell), and in the US seafood industry they are usually classified based on size and region.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The first main division is between soft-shell and hard-shell clams. Soft-shell clams look quite similar to a hard-shell clam, but the shell is significantly more fragile. Not to be confused with soft-shell <i>crabs</i>, the shells of these molluscs should not be eaten.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hard-shell clams are more common because there are so many more types. <a href="http://reluctantgourmet.com/ingredient/item/302-clams" target="_blank">Reluctant Gourmet</a> has a fantastic summary of clam varieties: size, coast, and methods of preparation.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A big thing to consider when cooking clams is that you need a reputable source for them. Please-- <i>please</i> don't get them from a grungy market because they are on sale. Clams are called filter feeders, meaning they hang out on the bottom of the ocean floor and filter in and out all the stuff that comes their way. Without scaring anyone away from trying clams, just be sure that "stuff" doesn't get into your meal. I'll explain the cleaning process along with the recipe.</span><br />
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<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Scrub before you soak, rinse after you soak.<br />This eliminates all the grit. Read on for more.</span></td></tr>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Choosing the Recipe</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Since my priority with this recipe was to memorize how to cook clams rather than memorize a specific recipe, I had a lot of flexibility. My first instinct was to do a clam pizza or pasta alle vognole, but I couldn't help but want to branch out. I knew that I wanted to serve the dish with the clams still in their shell but accompanied by something hearty (carbs, basically), and I wanted some strong flavors to go with it. I flipped through my cookbooks and searched online and eventually found a recipe on Epicurious that made me smile: Clams in Spicy Coconut-Lime Sauce. Perfect! I could leave the clams in their shells, serve it on some wonderfully sticky rice, and rest on the strong and complimentary ingredients such as coconut, lime, jalapeño, and ginger.</span><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Memorizing the Recipe</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I never knew that preparing clams would be so simple! Since this week's recipe emerged from a desire to have an idea of what to do with fresh clams, the memorized part was almost too easy. Clean, tap, put over heat with some liquid, cover, and seven minutes later you have a lovely seafood dish. I didn't mess with <a href="http://recipes.howstuffworks.com/tools-and-techniques/how-to-cook-clams1.htm" target="_blank">shucking</a> this time around. If the clams were going to be kind enough to open right up for me, I'd take the favor.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As for the actual recipe, I completely botched the shopping list and forgot jalapeño and fresh ginger. Oops. I made a few substitutions (listed in the recipe with the ingredients) and found that cayenne pepper and powdered ginger did the trick to add some spice and zest. Next time I think I'll use the original ingredients.</span><br />
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<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Step 1: Cook shallots & spices</span></td></tr>
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<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Step 2: Add liquid</span></td></tr>
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<tr><td><a href="http://2.bp.blogspot.com/-7EEGuvRi9jg/UVCBTKiDGnI/AAAAAAAAAvM/LL3fNdkk850/s1600/IMG_1267.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-7EEGuvRi9jg/UVCBTKiDGnI/AAAAAAAAAvM/LL3fNdkk850/s320/IMG_1267.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Step 3: Add clams, cover, and boil 7 minutes</span></td></tr>
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<tr><td><a href="http://3.bp.blogspot.com/-DwVHb5r84_8/UVCBUDBlWoI/AAAAAAAAAvc/yLWg1W79IX8/s1600/IMG_1269.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://3.bp.blogspot.com/-DwVHb5r84_8/UVCBUDBlWoI/AAAAAAAAAvc/yLWg1W79IX8/s320/IMG_1269.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Step 4: Keep opened clams & add blanched veggies</span></td></tr>
</tbody></table>
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<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Verdict</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">This was definitely the first time I have ever cooked a living creature. I'm not usually one to mess with others' lives, but I may have found my exception (further exceptions, like mussels, will probably be coming). It is just too simple. The cleaning process, even though I had to shorten the soaking time a little bit, was a success; I only encountered one gritty clam, and none of my roommates did. The clams were delicious with the slightly sweet, slightly spicy, warm broth (it was more brothy than saucy, in my opinion), and adding snowpeas to the pot made the meal nice and balanced. The dish had protein, carbs, and veggies, we had fruit for dessert, and my dairy came from the excess of cheese that I ate throughout the week. It made my roommate's top five recipes list, though he is biased due to his Bostonian origins. Including soaking time and prep, the meal took 40 minutes to prepare. With a couple of large pots, it would be easy to double or triple the recipe too.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-p06ljeH7Ewk/UVCBTNVcEMI/AAAAAAAAAvQ/G9uw4kxzv8g/s1600/IMG_1264.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://1.bp.blogspot.com/-p06ljeH7Ewk/UVCBTNVcEMI/AAAAAAAAAvQ/G9uw4kxzv8g/s320/IMG_1264.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 simple liquids for the sauce</span></td></tr>
</tbody></table>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">The Recipe</span></i></div>
<u><span style="font-family: "arial" , "helvetica" , sans-serif;">Clams in Spicy Coconut-Lime Sauce</span></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">adapted from <a href="http://www.epicurious.com/recipes/food/views/Clams-in-Spicy-Coconut-Lime-Broth-244" target="_blank">Epicurious</a>, with cleaning instructions adapted from <a href="http://www.thekitchn.com/how-to-clean-the-sand-out-of-c-58389" target="_blank">The Kitchn</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 4 servings</span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients: </span></b><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp vegetable oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 large shallots, chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp chopped peeled fresh ginger or 1 tsp powdered ginger</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp ground turmeric</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 lbs littleneck clams</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 cups bottled clam juice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup canned unsweetened coconut milk</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup diced canned tomatoes with juices</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 jalapeño chile, seeded and chopped, or 1 tsp cayenne pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp lime zest</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp fresh lime juice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 green onions, sliced</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb snow peas</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 red bell pepper, seeds removed and julienned</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2/3 cup salt (for cleaning)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup cornmeal (for cleaning)</span></li>
</ul>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Cleaning:</span></b><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Scrub clams shells with a stiff brush under cool running water.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">If any shells are open, tap them against a hard surface. If they don't close shut, discard them.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Examine each shell, discarding any extra beard hairs and any cracked or damaged shells.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place in a bowl of cool water so the water is about 1 inch higher than the clams.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add 2/3 cup of salt and 1/2 cup cornmeal for every 8 cups of water and mix around.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Let sit for about 1 hour. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove clams with a slotted spoon, tongs, or your hand, and place in a colander. Give them a final rinse with cool water.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">After your final rinse, the clams are ready to cook.</span></li>
</ul>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation:</span></b><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Bring a pot of water to a boil. Add the snow peas, blanch for one minute, drain, and immediately place in extremely cold water. Let sit for two minutes, drain, and set to the side.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat vegetable oil in a large pot or Dutch oven over medium heat.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add chopped shallots and saute for about three minutes, until tender.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add ginger and turmeric and stir for one minute.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño or cayenne pepper, and lime zest and bring to a boil.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cover and cook until clams open, about 7 minutes. Discard any clams that don't open.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Stir in lime juice, snow peas, and bell pepper and sprinkle with green onions. Serve over sticky white rice.</span></li>
</ul>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-MzDifaDGIik/UVCBUZSUd2I/AAAAAAAAAvk/kXNCQDEI6As/s1600/IMG_1270.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-MzDifaDGIik/UVCBUZSUd2I/AAAAAAAAAvk/kXNCQDEI6As/s320/IMG_1270.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333015441895px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I recommend having tongs and a large spoon available for serving<br />so guests can take out the clams they want <i>and</i> get the flavorful broth</span></td></tr>
</tbody></table>
</div>
</div>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-25108404971518913772013-03-16T14:39:00.000-07:002017-11-26T13:30:58.692-08:00"Swordipán" - Grilled Swordfish Sandwich with Argentinean Chimichurri<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large;">thewalkingcookbook.com</a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><a href="http://2.bp.blogspot.com/-2-EoGS12WzI/UUTfhX4H41I/AAAAAAAAAuM/c08zZTPbIK4/s1600/IMG_1187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://2.bp.blogspot.com/-2-EoGS12WzI/UUTfhX4H41I/AAAAAAAAAuM/c08zZTPbIK4/s400/IMG_1187.JPG" width="400" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Chimichurri has always eluded me a bit... it's green, it's fresh and tangy, it's from South America (Argentina/Uruguay), and it's a... marinade? A sauce? A condiment? This week I set out to find some of the most traditional recipes and uses for Chimichurri. I did so successfully and proceeded to twist tradition to fit my own dietary preferences. In the end, I took an Argentinean Choripán (a street sandwich made with chorizo and a touch of Chimichurri as a condiment) and replaced the chorizo with grilled swordfish to make a "Swordipán" (my favorite invented word so far in my blogging adventure). My memorized recipe was a traditional Chimichurri from a dear Argentinean friend's family, and it's one that I can see plenty of use for in the future.</span><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">About Chimichurri & the Original Choripán</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Any information source you encounter will give you a similar confession: Nobody truly knows the origin of the word <i>chimichurri</i>. <a href="http://www.planetajoy.com/?La+hora+del+chimichurri%3A+de+los+puestitos+de+bondiola+a+la+mesa+gourmet&page=ampliada&id=4974#" target="_blank">Planeta Joy</a> (a thoroughly entertaining Spanish-language website for those of you who speak it) described the most common legend behind the name of this condiment (which is, indeed, a condiment and neither a marinade nor a cooking sauce). As the story goes, Jimmy Curry, an Englishman living in Argentina, prepared the sauce out of admiration of the Argentinean barbecue (<i>asado</i>). After he left the country, people kept referring to his sauce as the chimi (not Jimmy) churri (not Curry) sauce and continued making it to go with their <i>asado</i>.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As for the Choripán, this is a typical street sandwich from Argentina. Its preparation is straightforward, with only three key ingredients. As they say on <a href="http://www.asadoargentina.com/choripan/" target="_blank">Asado Argentina</a>, "Chorizo + bread + chimichurri = Simplicity at its best." Argentinean chorizo (sausage) is made with red wine, garlic, paprika, and something spicy for a little kick (additional variations include the addition of cloves, cumin, or nutmeg), so this flavor can be transferred to other proteins to allude to the original meat's flavor profile.</span><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Choosing the Recipe</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Since I decided to make swordfish taste like Argentinean chorizo, I had to pull from a few different recipes to ultimately create my Swordipán. I was inspired by the seasonings in the chorizo recipe from <a href="http://www.ochef.com/81.htm" target="_blank">OChef</a> and extremely grateful for my friend's family Chimichurri recipe. To get my vegetable fix, I turned to the <a href="http://www.youtube.com/watch?v=V5h2WYC2Cfg" target="_blank">Hairy Bikers</a>, a hilarious BBC cooking duo, who prepared some salads to go with a meal of empanadas that they made. The grapefruit and avocado salad had the perfect natural combination of oil and acid to lighten up the meal. As the Bikers say, "It's a brave man that makes a salad for a gaucho," because Argentinean cuisine is so meat happy. One normally doesn't hear "light" or "vegetarian" when discussing this cuisine. For me, though, that ship sailed the second I replaced sausage with fish!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Speaking of fish, I debated between two types of fish for this sandwich-- halibut and swordfish. Both have a fairly mild flavor on their own (unlike salmon or trout) and they are both pretty firm and therefore resilient to all the treatment I would give them. They also both fall on the good end of the spectrum in terms of seafood sustainability. I try to consult the <a href="http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx" target="_blank">Seafood Watch</a> guide when I cook fish to ensure that my choices are not going to have a harmful impact on the ocean ecosystem or my own body. By choosing your geographical region, the Monterey Bay Aquarium will give you a straightforward glance at the fish that can be caught or farmed sustainably and those that can't (or aren't). Ultimately I decided on swordfish for its steakier texture. I knew that it would hold up well to the strong spices that mimic chorizo, and it would shine despite the bread surrounding it.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Memorizing the Recipe</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Since so much of this recipe was invented, it was easy to get it right (or at least not get it wrong). The Chimichurri is the standard dish that I knew I needed to memorize for future occasions, so I put most of my energy into that. Even so, it wasn't too tricky. Parsley is obvious, garlic is essential, mustard is the memorable, (not-so) secret ingredient, a few spices gave a kick, and there were two liquids, with twice as much oil as vinegar. Simple and lovely, and fantastically available in most people's kitchens.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Verdict</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I completely agree with "Simplicity at its best." This is one of the most relaxed meals I have in my Walking Cookbook repertoire. The Swordipán was completely balanced once we added a salad, and using fish made a street food-inspired dish quite healthy. The fish tasted nothing like chorizo, which was okay. The red wine and spice rub did, however, gave an earthy and smokey flavor to the fish. I was worried about the sandwich being too dry, which is why I put out the mayo. However, the swordfish was perfectly done after 10 1/2 minutes on the grill. It had a beautiful char on the outside and a tender, juicy inside texture. The Chimichurri had tang and freshness that was essential in such a hearty dish. The mustard in the Chimichurri gave some bite and a lot of seasoning to the sauce.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If I owned a burger joint, I would absolutely include this sandwich in my menu. It's filling, good for you, and has a mix of warm and cool and dark and bright, all coming together to make you sit back and say, "That was great!" No tricks necessary-- simple food never lets you down.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Recipes</i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>"Swordipán" Street Sandwiches with Chimichurri</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">from The Walking Cookbook</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 8 sandwiches</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">8 rolls (pan de agua, Kaiser, or any roll that is not too thick or dense)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">8 pieces Chorizo-Spiced Swordfish (see recipe below)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Olive oil for brushing the rolls</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Mayonnaise (optional)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup of Euge's Chimichurri (see recipe below)</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation:</b></span><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Split the rolls down the middle to make a top and bottom bun. Brush some olive oil on the cut side of each roll and place cut-side down on the grill pan. Press down on the roll pieces (or weigh them down with a grill weight) for 30 seconds and remove to a separate plate.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve in a "make your own" fashion or assemble the sandwiches by spreading 1-2 tbsp chimichurri on the roll, putting a thin layer of mayo on the bottom roll (optional, but gives good moisture), and placing a piece of swordfish in the middle. That's it!</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-jBTRec-IHEg/UUTfgOL-96I/AAAAAAAAAt8/soa17TO_ub8/s1600/IMG_1182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://3.bp.blogspot.com/-jBTRec-IHEg/UUTfgOL-96I/AAAAAAAAAt8/soa17TO_ub8/s320/IMG_1182.JPG" width="320" /></span></a></div>
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<a href="http://1.bp.blogspot.com/-M9U1IAI1Q7U/UUTfesGMRrI/AAAAAAAAAtw/gM08hHUlbrE/s1600/IMG_1180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://1.bp.blogspot.com/-M9U1IAI1Q7U/UUTfesGMRrI/AAAAAAAAAtw/gM08hHUlbrE/s320/IMG_1180.JPG" width="320" /></span></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-kaUfPGqlvtc/UUTfhEKJf4I/AAAAAAAAAuE/bodI14dhQJs/s1600/IMG_1183.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://2.bp.blogspot.com/-kaUfPGqlvtc/UUTfhEKJf4I/AAAAAAAAAuE/bodI14dhQJs/s320/IMG_1183.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">If you set out all the ingredients, dinner guests can choose </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">how much Chimichurri they want or what size piece of fish they prefer</span></td></tr>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Euge's Chimichurri</span></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">adapted from the Sincovich Family Recipe</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 3/4 cup</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients:</b></span><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup parsley, stems included</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves garlic</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">8 tbsp vegetable oil (not EVOO because it´s too scented)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp vinegar (I used red wine vinegar)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp non-grainy mustard or grainy mustard made into a paste (As my friend says, "THIS IS THE FAMILY SECRET!!!!")</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper to taste (the mustard adds salt also)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp Paprika, depending on whether you want to make it spicy or not, you can add more of this.</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place all ingredients in a food processor and pulse until thoroughly incorporated.</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-LQy9V-s509E/UUTfWjGtt6I/AAAAAAAAAs0/Dr-MJlH0NUo/s1600/IMG_1170.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://4.bp.blogspot.com/-LQy9V-s509E/UUTfWjGtt6I/AAAAAAAAAs0/Dr-MJlH0NUo/s320/IMG_1170.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tossing all the ingredients into the food processor </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">makes this a 30 second condiment</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-TCjNY5-q_zM/UUTfZP6WRTI/AAAAAAAAAtA/rrBt8pcr6lw/s1600/IMG_1172.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://3.bp.blogspot.com/-TCjNY5-q_zM/UUTfZP6WRTI/AAAAAAAAAtA/rrBt8pcr6lw/s320/IMG_1172.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">You can process the Chimichurri a little less if you want it </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">to have more texture, but be sure it all gets emulsified.</span></td></tr>
</tbody></table>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<u><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Chorizo-Spiced Swordfish</span></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">from the Walking Cookbook, with inspiration from <a href="http://www.ochef.com/81.htm" target="_blank">OChef</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 8 servings</span><br />
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 lb Swordfish steaks, skin removed and cut into fairly equal pieces</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup red wine</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 cloves garlic, crushed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">5 whole cloves</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp vegetable oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 heaping tbsp nutmeg</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp paprika</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp black pepper</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation:</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Bring wine, crushed garlic, and cloves to a boil in a saucepan. Remove from heat and filter through a cloth or fine mesh strainer.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Let cool, transfer to a wide, shallow dish, and place swordfish steaks in the marinade. Coat on both sides, cover with plastic wrap, and refrigerate for 1-2 hours (you can leave it for up to 12 hours).</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile, prepare a spice rub by combining the nutmeg, paprika, salt, and pepper in a bowl.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove the fish from the marinade, blot with a towel, and drizzle on the oil. Add the spice rub and really massage it into the fish, coating both sides. Place on a dry plate.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat a cast iron grill pan until it barely starts to smoke. Place the pieces of swordfish on the grill, cover with a large sheet of foil, and let cook over medium heat for 6 1/2 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Using a pair of tongs, flip the fish over, cover again, and let cook for 4 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove the fish from the heat and place on a separate dish.</span></li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-A9sd8l14SYg/UUTfV0TrgQI/AAAAAAAAAss/OQyOTIf_fgw/s1600/IMG_1166.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://4.bp.blogspot.com/-A9sd8l14SYg/UUTfV0TrgQI/AAAAAAAAAss/OQyOTIf_fgw/s320/IMG_1166.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Be sure to get any leftover skin off of the swordfish. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">See that little layer that's still there?</span></td></tr>
</tbody></table>
<div>
<ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-bqGNpDYu_sM/UUTlLyIOVPI/AAAAAAAAAuU/MDRdcscyeT8/s1600/Swordfish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="283" src="https://1.bp.blogspot.com/-bqGNpDYu_sM/UUTlLyIOVPI/AAAAAAAAAuU/MDRdcscyeT8/s640/Swordfish.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333015441895px; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Although the gross white stuff that oozes out of the fish in its first grilling stages is completely unappealing, it's completely edible and will not even be noticeable once you flip the fish and keep cooking. No need to worry.</span><br />
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
</td></tr>
</tbody></table>
</ul>
</div>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2319677993818795114.post-23441697853999249052013-03-10T11:49:00.001-07:002017-11-26T13:31:05.374-08:00Classic and Fancy Grilled Cheeses and Sarabeth's Cream of Tomato Soup<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large; text-align: center;">Check out this recipe on my new and improved website: </span><a href="http://thewalkingcookbook.com/" style="font-family: "Trebuchet MS", sans-serif; font-size: xx-large; text-align: center;">thewalkingcookbook.com</a><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1FO5oqTyKMQ/UTzQy-eMvAI/AAAAAAAAAr0/-L-eZoBhp04/s1600/IMG_1130.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://3.bp.blogspot.com/-1FO5oqTyKMQ/UTzQy-eMvAI/AAAAAAAAAr0/-L-eZoBhp04/s320/IMG_1130.jpg" width="274" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Counter-clockwise from top: <br />Classic, French Onion, Cranberry Brie, and Butternut Squash </span></td></tr>
</tbody></table>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Growing up, the bane of my existence was soup and grilled cheese sandwich night. I'll never forget my parents, bless their hearts, calling my brother and me to the kitchen around dinner time and letting us know what we were having. I can't completely remember if my misery was held in or if I wailed about it (feel free to chime in here, Mom and Dad), but I do know that my world came crashing down every time I heard the announcement. I clearly lived a very difficult life.</span><br />
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Time passed, and for some reason or another my former dinner nemesis became my dinner acquaintance and eventually my dinner friend. Now that I am on the East Coast and I have the joy of a winter season, Grilled Cheese with Soup has become a dinner savior. Despite the fact that Punxsutawney Phil did not see his shadow, it is still cold in New York at the beginning of March, so I made this nostalgia-inspiring (for better or for worse) dinner combo this week to keep us cruising towards our early spring.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Oi_0IgftB3E/UTzQzujFlhI/AAAAAAAAAsA/qahIJw_ZcwM/s1600/IMG_1132.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://3.bp.blogspot.com/-Oi_0IgftB3E/UTzQzujFlhI/AAAAAAAAAsA/qahIJw_ZcwM/s320/IMG_1132.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The dill offers a unique flavor to the soup, <br />and quartered sandwiches allow a large group <br />to sample all the different types of sandwiches</span></td></tr>
</tbody></table>
</div>
<div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>About Grilled Cheese and Tomato Soup</i></span></div>
</div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">There is not much to say about this classic except a brief explanation of how it got so classic. According to <a href="http://grilledcheesery.com/the-history-of-grilled-cheese/" target="_blank">Grilled Cheesery</a>, people began to melt processed cheese on inexpensive bread beginning in the 1920s, when these products became affordable. It lasted through the Great Depression and (obviously) into modern day. The sandwiches began open-faced, but in a likely effort to make them more filling without being much more expensive, a second piece of bread was added. What explains the Tomato Soup? <a href="http://www.foodtimeline.org/foodsandwiches.html#grilledcheese" target="_blank">The Food Timeline</a> claims that tomato soup was considered a substantial dose of Vitamin C when this meal first came about, and the tradition seems to have stuck.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Anyone who has purchased cheese knows that it is not cheap. However, American Cheese as we know it (Kraft Singles) is actually considered a <i>pasteurized process cheese product, </i>making it far less expensive<i>.</i> What is the difference between cheese and cheese product? Here is a summary of what I read in <a href="http://pubs.acs.org/cen/whatstuff/stuff/7806sci2.html" target="_blank">Chemical and Engineering News</a> and the <a href="http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?cfrpart=133" target="_blank">FDA Code of Federal Regulations</a> (Note: It is actually someone's job to make rules about cheese. That makes me chuckle, but someone's gotta do it!): </span></div>
<div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Pasteurized Process Cheese:</b> Food prepared by mixing one or more cheeses of the same or different variety (with a few exceptions). The process involves heat, an emulsifying agent, and one or more optional ingredient. The milkfat content must not be lower than 47% and the moisture content must not be more than 43%.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Pasteurized Process American Cheese: </b>A pasteurized process cheese resulting from a mixture of cheddar cheese, washed curd cheese, colby cheese, granular cheese, or two or more of these.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>American Cheese</b>: A pasteurized process cheese resulting from a mixture of cheddar cheese, washed curd cheese, colby cheese, granular cheese, or two or more of these <b>as well as</b> an additional variety of cheese.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Pasteurized Process Cheese Food:</b> Food prepared by mixing a dairy ingredient (milk, dried cream, buttermilk, whey, etc.) with a cheese ingredient (basically, cheese) into a "homogeneous plastic mass." The process involves heat and one or more optional ingredients. The milkfat content must not be lower than 23% and the moisture content must not be more than 44%.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Pasteurized Process Cheese Product:</b> Something similar to the above products, but the milkfat and moisture content regulations are not met.</span></li>
</ul>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I'm not going to deal with <a href="http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.179" target="_blank">pasteurized process cheese spread here</a>, but that has its own definition. As you can see, our beloved(?) Singles do not qualify as cheese, process cheese, or even process cheese food. So why do we use them for these melty cheesy treats? The moisture, of course! They melt so much better than cheese with less moisture. If you are thoroughly disgusted by this concept, however, read on to see how I cheated to get less-processed and non-processed cheeses to melt into a great sandwich.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Choosing the Recipes</i></span></div>
</div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">As I sat on my couch on Sunday doing research for this week's recipe, I thought to myself:</span><br />
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">What kind of mess have I gotten myself into? Grilled cheese should be so easy, but everywhere I turn there is a new and different and "better" sandwich! American cheese seems so classic. But has classic become boring? The number of cheeses and breads in this world confounds me (Wikipedia contributors have assembled a list of over <a href="http://en.wikipedia.org/wiki/List_of_cheeses" target="_blank">500 cheeses</a> and <a href="http://en.wikipedia.org/wiki/List_of_breads" target="_blank">150 breads</a>), so multiplied out and without ANY condiments or extra ingredients, I already have over 75 THOUSAND grilled cheese options! 75 THOUSAND! Let's add on top of that veggies (arugula, grilled onions, caramelized onions, corn, mushrooms, peppers), fruit (apricot, pear, apple, fig, quince, cranberry), meat (prosciutto, mortadella, bacon, lardons), and sauces (aioli, chutney, marmalade, mustard)... what is a girl to do who just wants to make a mean grilled cheese sandwich with some soup to go along with it?</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I decided to go with a few different sandwiches from the myriad websites listing the "Best Grilled Cheese in NYC" or the "Best Grilled Cheese Recipes." I also searched the menu at Little Meunster, whose grilled cheese I tried last summer at The Great Googa Mooga, a music and food festival in Brooklyn's Prospect Park. On that legendary day I bought five sandwiches (to share) at $10 a pop after waiting 82 minutes in line in the heat, and I will never regret my decision. </span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">At the end of the day, I had to accept that I would never make the "perfect" grilled cheese because everyone likes it a little different, but that I could focus on the technique that would make every sandwich turn out beautifully. So I picked four sandwiches and rolled with them:</span></div>
<div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Asiago, Parmesan, Muenster, and Butternut Squash Grilled Cheese with Sage Brown Butter from <a href="http://littlemuenster.com/menu.pdf" target="_blank">Little Muenster</a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Classic American Grilled Cheese, adapted from <a href="http://www.foodnetwork.com/recipes/jeff-mauro/classic-american-grilled-cheese-recipe/index.html" target="_blank">Food Network</a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">French Onion Soup Grilled Cheese, from <a href="http://tastykitchen.com/blog/2013/01/french-onion-soup-grilled-cheese-sandwiches/" target="_blank">Tasty Kitchen</a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cranberry Brie Grilled Cheese from <a href="http://joythebaker.com/2012/11/cranberry-brie-grilled-cheese/" target="_blank">Joy the Baker</a></span></li>
</ul>
</div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">As for the soup recipe, I have always felt that tomato soup is too acidic. However, I had brunch this week at <a href="http://www.sarabeth.com/" target="_blank">Sarabeth's</a>, where my brother ordered the Velvety Cream of Tomato Soup. I snagged a bite of it to see if I would try to make it with dinner this week, and my life was changed. Something about it-- the luscious, creamy thickness paired with some hard-to-identify herbs-- gave me such pleasure that I couldn't wait to memorize it as my go-to tomato soup. Fortunately, Sarabeth herself is a blogger, and the <a href="http://goddessofbakedom.com/sb/sarabeth/" target="_blank">Goddess of Bakedom</a> was generous enough to share her Tomato Soup recipe with us. I had no reason to search for a better recipe, because I just don't believe that one exists.</span></div>
</div>
</div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Memorizing the Recipes</i></span></div>
</div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Memorizing the sandwiches was easy enough-- bread, a cheese or blend of cheeses, something to make it exciting, and butter for the outside. The soup was a bit trickier, since the timing had to be spot on in order for the hot milk and cream to not curdle. I was happy to see that all of the base ingredients were <a href="http://en.wikipedia.org/wiki/Allium" target="_blank">alliums</a>, making it very easy to remember. I used a 1-2-3-4 onion-shallot-garlic-scallion ratio in the base then proceeded to add the tomatoes and dairy, make a roux, incorporate the roux, and simmer away. Pretty simple as long as everything is done with a level of awareness. I almost forgot to add the roux, and I was panicking about the soup being so thin! Fortunately I remembered that the thickening agent had not yet been added. Overall, it was a simple memorization process this week.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-t6cOxx1gzBc/UTzQwsUu9QI/AAAAAAAAArc/4dCw-xf7s0Y/s1600/IMG_1114.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://4.bp.blogspot.com/-t6cOxx1gzBc/UTzQwsUu9QI/AAAAAAAAArc/4dCw-xf7s0Y/s320/IMG_1114.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1-2-3-4 ratio of these cancer-fighting bulb veggies <br />is tasty and simple to remember<br />Remember to only use the top of the four scallions</span></td></tr>
</tbody></table>
</div>
<div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i><br /></i></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Verdict</i></span></div>
</div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Making four types of grilled cheese for a large group takes either lots of space or lots time, and I had more space this week than time. With that in mind, I laid out all of the sandwiches on my table and assembled them all before grilling up a storm on the stovetop. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1FO5oqTyKMQ/UTzQy-eMvAI/AAAAAAAAAr0/-L-eZoBhp04/s1600/IMG_1130.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://3.bp.blogspot.com/-1FO5oqTyKMQ/UTzQy-eMvAI/AAAAAAAAAr0/-L-eZoBhp04/s320/IMG_1130.jpg" width="274" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I covered my kitchen table with cut apart paper grocery bags, <br />making an easy-to-clean work surface that was both <br />recycled and recyclable. <br />I used big binder clips to secure the paper to the table.<br />HUGE time saver.</span></td></tr>
</tbody></table>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">I was disappointed to see that in the first round of grilled cheese, the cheese was just not melting (it must have been real cheese rather than cheese product!). I followed all of the advice that I learned from <i>Food & Wine</i>'s <a href="http://www.foodandwine.com/blogs/2011/9/15/how-to-ruin-a-grilled-cheese" target="_blank">How to Ruin a Grilled Cheese</a>, and The Kitchn's more positive spin, <a href="http://www.thekitchn.com/how-not-to-ruin-a-grilled-chee-156320" target="_blank">How Not to Ruin a Grilled Cheese</a>, but somehow the bread just got too dark before the cheese melted sufficiently. Here's what they recommended:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">use enough cheese and not too much bread</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">grate the cheese; don't use slices</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">put butter on the outside of the bread, not in the pan</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">use a nonstick pan</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">add unique condiments</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">use a lid</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">use interesting cheese</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">transfer it to a rack or serve immediately to avoid steam making them soggy</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">get creative with bread</span></li>
</ul>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">At the eleventh hour, even with these techniques in place, I was not seeing the melty results I wanted and had to make a decision. One of my friends suggested microwaving them before placing them on the stove, and it seemed like the fastest option for a hungry crowd. For all the sandwiches except the Cranberry Brie, this was the essential step that helped start the melting process. Maybe it's cheating, or maybe it is just strategic cooking. After all, cooking is just preparing food with the use of heat. Thirty seconds did the trick for a plate of three sandwiches, and the outside of the bread got just as crispy as the non-microwaved sandwiches.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">The Tomato Soup recipe instructed me to use a double boiler, which I don't have but I created using a large pot, a steaming rack with the center pressed down, and the inside of my rice cooker. The entire recipe didn't fit inside the rice cooker bowl, however, so I actually had to transfer half of the soup into a smaller pot and put it over direct heat. I'm happy to say that there wasn't a very big difference. I turned the heat down significantly in the direct-heat pot, and I stirred much more frequently, but aside from that the results were pretty darn similar. Next time I'll just skip the hassle.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I always wonder if chefs put a slightly modified version of their best recipes out in public so we try to make it but always fall a little bit short of the original, driving us to come back to the restaurant for more. However, Sarabeth's recipe was true to the soup that I remember tasting at the restaurant. It was absolutely delicious.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">The favorite sandwiches of the night were definitely the Cranberry Brie and the French Onion. Read on for all four sandwich recipes and the soup recipe as well.</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>The Recipes</i></span></div>
</div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Asiago, Parmesan, Meunster, and Butternut Squash Grilled Cheese with Sage Brown Butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">from The Walking Cookbook, inspired by Little Muenster</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 4 sandwiches</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b>
<b>Ingredients:</b></span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup shredded parmesan cheese</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup shredded asiago cheese</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup grated muenster cheese</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup butternut squash, cubed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">6 tbsp. unsalted butter</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp. dried sage powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">8 slices hearty wheat bread</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper </span></li>
</ul>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation:</span></b><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Prep squash:</b> Bring water to a boil in a large pot and add the butternut squash. Cook on medium high for 15 minutes or until the squash is very soft. Drain and mash the squash into a puree (use a potato masher, pastry blender, or fork). Add salt and pepper to taste. Set aside.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Prep brown butter: </b>In a stainless steel frying pan, melt the butter. Wait until the edges of the butter turn brown, then stir gently with a rubber spatula. Allow the butter to continue browning, adding sage a few minutes into the process. Continue stirring until you can smell a toasty butter smell and the entirety of the butter is brown. Transfer the butter to a glass or ceramic dish and place in the freezer for ten minutes or until a spreadable texture.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Prep cheese: </b>Mix the cheeses together in a bowl.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Butter the bread:</b> Spread the sage brown butter on one side of each slice of bread and place butter-side down.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Load the sandwiches:</b> On four of the slices of bread, spread the butternut squash puree in a layer about 1/8 inch thick. On the other four slices, put 1/4 of the cheese mixture. Place the butternut squash slice over the cheese slice and press.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Cook</b>: Microwave the sandwiches for about 30 seconds, then place in a non-stick pan over medium-high heat. Cover with a lid or piece of foil and flip once the bottom piece of bread is toasted, about 45 seconds. Cover again and let cook for another 45 seconds. Remove from the pan, cut in half or quarters, and serve immediately or transfer to a rack.</span></li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-vznOrB-zF_4/UTzQt6NDszI/AAAAAAAAArE/mp0d_Ip2rLw/s1600/IMG_1113.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-vznOrB-zF_4/UTzQt6NDszI/AAAAAAAAArE/mp0d_Ip2rLw/s320/IMG_1113.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The toasty, fragrant brown butter with sage <br />just needs a short chilling time to become...</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-isWFBYR1L1U/UTzQvIWFT1I/AAAAAAAAArQ/o99XiRMYKro/s1600/IMG_1116.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://4.bp.blogspot.com/-isWFBYR1L1U/UTzQvIWFT1I/AAAAAAAAArQ/o99XiRMYKro/s320/IMG_1116.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">...spreadable butter for the outside of the bread</span></td></tr>
</tbody></table>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Classic American Grilled Cheese</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">adapted from <a href="http://www.foodnetwork.com/recipes/jeff-mauro/classic-american-grilled-cheese-recipe/index.html" target="_blank">Food Network</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 4 sandwiches</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">8 slices country white bread</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salted butter, softened</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 oz. American cheese, grated</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Preparation</b>:</span><br />
<div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Butter the bread:</b> Spread the butter on one side of each slice of bread, and place butter-side down.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Load the sandwiches:</b> Divide the cheese evenly between four slices of bread. Place the empty slice over the cheese slice and press.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Cook: </b>Microwave the sandwiches for about 30 seconds, then place in a non-stick pan over medium-high heat. Cover with a lid or piece of foil and flip once the bottom piece of bread is toasted, about 45 seconds. Cover again and let cook for another 45 seconds. Remove from the pan, cut in half or quarters, and serve immediately or transfer to a rack.</span></li>
</ul>
</div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">French Onion Soup Grilled Cheese</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">adapted from <a href="http://tastykitchen.com/blog/2013/01/french-onion-soup-grilled-cheese-sandwiches/" target="_blank">Tasty Kitchen</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 4 sandwiches</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 yellow onions, sliced 1/4 inch thick</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp butter, plus more for buttering bread</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup beer (I like a nice winter ale)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 oz. grated gruyere cheese</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">8 slices country white or sourdough bread</span></li>
</ul>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation:</span></b><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Prep onions:</b> Place 3 tbsp butter in a saute pan and heat over medium high. Add the sliced onions and soften, about 5 minutes. Sprinkle on the salt and sugar and stir. Lower the heat to medium-low and cooking for another 10 minutes, stirring frequently. The onions should begin to caramelize, or get brown all the way around without charring. Add the beer and turn up the heat to medium-high, stirring the onions to get an even coating. Once the liquid has evaporated, remove the onions from the heat.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Butter the bread:</b> Spread the butter on one side of each slice of bread, and place butter-side down.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Load the sandwiches:</b> Divide the cheese evenly between all eight slices of bread. Place 1/4 of the onions on top of the cheese on four slices of bread. These are more difficult to fold together, so work quickly and carefully. Match an onion slice with a cheese slice and place the longest side of the bread close together (for me, this was the bottom edge of the slice). Fold both pieces up like you are closing a book, then squeeze together and place flat on a flat surface.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Cook</b>: Microwave the sandwiches for about 30 seconds, then place in a non-stick pan over medium-high heat. Cover with a lid or piece of foil and flip once the bottom piece of bread is toasted, about 45 seconds. Cover again and let cook for another 45 seconds. Remove from the pan, cut in half or quarters, and serve immediately or transfer to a rack.</span></li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fT3qnwVhpHc/UTzQs0Pr0nI/AAAAAAAAAq8/jtau0DH__8s/s1600/IMG_1112.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://1.bp.blogspot.com/-fT3qnwVhpHc/UTzQs0Pr0nI/AAAAAAAAAq8/jtau0DH__8s/s320/IMG_1112.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The onions before the caramelization and beerization took place</span></td></tr>
</tbody></table>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Cranberry Brie Grilled Cheese</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">from <a href="http://joythebaker.com/2012/11/cranberry-brie-grilled-cheese/" target="_blank">Joy the Baker</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 4 sandwiches</span><br />
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b>
<b>Ingredients:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">8 oz. of brie (about 1/2 large wedge), sliced thin</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup cranberry sauce (Don't have any? Easy! 1/2 cup water, 1/4 cup sugar, 1 cup fresh or frozen cranberries-- boil, simmer, stir a bunch, and mash)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp whole grain mustard</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp butter, softened</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">8 slices french bread</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation:</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Prep cranberry sauce:</b> Use leftovers, canned, or make your own! It's ridiculously easy. Bring 1/2 cup water and 1/4 cup sugar to a boil, stirring like crazy. Add 1 cup fresh or frozen cranberries and leave it at a low boil, stirring frequently, until the sauce thickens and the cranberries pop. Once it is fairly thick, mash it up and remove from the heat.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Butter the bread:</b> Spread the butter on one side of each slice of bread, and place butter-side down.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Load the sandwiches:</b> Spread 1 tbsp of mustard on four of the slices of bread. Place 2-3 slices of brie on top of the mustard. On the remaining slices of bread, spread the cranberry sauce to coat the entire slice. Place the cranberry slice on top of the brie slice and press.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Cook</b>: Place in a non-stick pan over medium-high heat. Cover with a lid or piece of foil and flip once the bottom piece of bread is toasted, about 45 seconds. Cover again and let cook for another 45 seconds. Remove from the pan, cut in half or quarters, and serve immediately or transfer to a rack.</span></li>
</ul>
</div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VXihh60d_dY/UTzSAZzkBVI/AAAAAAAAAsM/dl3Sc2rjh0A/s1600/IMG_1118.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://4.bp.blogspot.com/-VXihh60d_dY/UTzSAZzkBVI/AAAAAAAAAsM/dl3Sc2rjh0A/s320/IMG_1118.JPG" width="270" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Three simple filling ingredients made this sandwich a group favorite</span></td></tr>
</tbody></table>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Velvety Cream of Tomato Soup</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">adapted from <a href="http://goddessofbakedom.com/sb/sarabeth/2010/11/tomato-soup.html" target="_blank">Goddess of Bakedom</a></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 10-12 servings</span></div>
<div>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">6 tbsp butter</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 onion, chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 shallots, chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 cloves garlic, minced</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 scallions (green parts only), chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 28-oz cans of tomato in puree (not juice)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 cups whole milk</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 cups cream</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup all purpose flour</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup fresh dill, torn into little pieces</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup white cheddar cheese</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Salt and pepper</span></li>
</ul>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Preparation:</span></b></div>
<div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Melt 2 tbsp butter in a saute pan and add the onion, shallots, garlic, and scallions. Cook until softened, about 4 minutes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Place the onion mixture in a large pot and add the tomatoes, milk, and cream. Cook over medium heat until the mixture comes to a simmer. Use a spoon, knife, or potato masher to break up the tomatoes into pieces and stir gently.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile, in a small saucepan, melt the remaining 4 tbsp butter and whisk in flour to make a roux. Add 1 1/2 cups of the tomato mixture to the roux and stir, then place the roux-tomato blend into the main cooking pot. Stir to mix the roux in throughout the entire pot. The soup will begin to thicken nicely.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Simmer for about 35 minutes, stirring frequently.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from the heat, add some salt and pepper, and mix in the torn dill fronds.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Top with white cheddar cheese and serve hot.</span></li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-QoQg_iW99NQ/UTzQu8DWG7I/AAAAAAAAArM/ikNxdx8yk6w/s1600/IMG_1115.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-QoQg_iW99NQ/UTzQu8DWG7I/AAAAAAAAArM/ikNxdx8yk6w/s320/IMG_1115.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">For this soup base, we aren't looking for caramelization. <br />Just soften the alliums (onion, shallot, garlic, and scallion) <br />enough to simultaneously soften and bring out their flavor</span></td></tr>
</tbody></table>
</div>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-iBMRSSaiUhM/UTzQw8xpgKI/AAAAAAAAArg/P-1-F8sLa7Y/s1600/IMG_1119.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://2.bp.blogspot.com/-iBMRSSaiUhM/UTzQw8xpgKI/AAAAAAAAArg/P-1-F8sLa7Y/s320/IMG_1119.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">While the makeshift double boiler had less agitation in the soup <br />throughout the cooking process, the end result was not different enough <br />for me to use this method in the future when I make this soup.</span></td></tr>
</tbody></table>
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