tag:blogger.com,1999:blog-50354912580484047982024-03-13T00:10:28.320-04:00The Other Woman CooksDebby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.comBlogger184125tag:blogger.com,1999:blog-5035491258048404798.post-56230525622355259202022-08-20T10:03:00.000-04:002022-08-20T10:03:47.962-04:00Wow your family with a tasty burst summer melon! <p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">Cantaloupe soup makes a fabulous opener to a grilled or BBQ menu of any kind OR as a light dessert (sub in any small scoop of citrus sorbet for the yogurt to up the wow factor). Plus, my version of cantaloupe soup is liquid enough to use as a base for a smashing summertime cocktail. </p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEtwHUuc8-BB43v_3u6QzlLfklXgwmtbDWWzzL98bMaf0jZZmmKQvx9UQf6Nsq0aNa8yiYC0IEfG4XMZyDx0Ddpm1iLFo46xs-n2aWo-yVvLgnrhyA4DKo6YRT7eIIinmiePdL9_zmAjJT7hEuEAUZV0rzHLRpjMCkaCL2-rwXBXq3fc-SyNZs92S/s1941/cantaloupe%20soup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1667" data-original-width="1941" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEtwHUuc8-BB43v_3u6QzlLfklXgwmtbDWWzzL98bMaf0jZZmmKQvx9UQf6Nsq0aNa8yiYC0IEfG4XMZyDx0Ddpm1iLFo46xs-n2aWo-yVvLgnrhyA4DKo6YRT7eIIinmiePdL9_zmAjJT7hEuEAUZV0rzHLRpjMCkaCL2-rwXBXq3fc-SyNZs92S/w254-h219/cantaloupe%20soup.jpg" width="254" /></a></div>SWEET CANTALOUPE SOUP<p></p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">Yield: 3-4 servings</p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">Ingredients</p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">1 large or 2 small cantaloupe (we love Sugar Cube variety)</p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">2 ounces no pulp orange or mango juice</p><br /><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">Juice of 1 lime</p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">1/2 ounce of orange liqueur (optional)</p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">Greek-style yogurt, lime flavored (plain okay, too) </p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><br />
</p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">Prep:</p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">Peel and seed cantaloupe, reserve seeds and set aside. </p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">Cut cantaloupe into small chunks. Set aside a few small cubes for garnish (or before chunking, scoop a few melon balls). Place about 1/2 of them into a blender or mini-prep processor and process at high speed until finely chopped. Once you have a pulpy purée, gradually add remaining melon, processing until the mixture is liquid but not quite smooth.</p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">Strain seeds then pulp with a fine mesh strainer into any container to make a broth-like base for your cold soup. Use a wooden spoon to press out as much juice as possible. Add orange juice. Refrigerate broth and garnish separately until ready to serve.</p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;"><br />
Just before serving: </p><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px;">Stir in lime juice and optional liqueur. Divide soup among shallow rim soup plates. For an extra tongue tingle, pour a splash of lime flavored seltzer. Drop a rounded teaspoon of yogurt in the center, add garnish and enjoy!</p>Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-86732564782373253552020-04-12T20:57:00.001-04:002020-04-12T21:01:02.552-04:00Where Did Flan Come From?<div style="-webkit-text-stroke-color: rgb(33, 33, 33); -webkit-text-stroke-width: initial; color: #212121; font-family: Helvetica; font-size: 13px; font-stretch: normal; line-height: normal; margin-left: 36px; text-indent: -36px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2RCYKR2ZpCUYGRPnZda15bhmsB0DCDuuU_OpguDPZ2qeX4uwx4k3Xg54R_YRHDMODIounTGi17rUAanar4UVP7lzu2lm_qRpWlqmDyAzzC41QgS_AM8JnyS4n9cFZf6zmXQ_KRK9B6s/s1600/mexican+flan.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="694" data-original-width="960" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2RCYKR2ZpCUYGRPnZda15bhmsB0DCDuuU_OpguDPZ2qeX4uwx4k3Xg54R_YRHDMODIounTGi17rUAanar4UVP7lzu2lm_qRpWlqmDyAzzC41QgS_AM8JnyS4n9cFZf6zmXQ_KRK9B6s/s320/mexican+flan.jpg" width="320" /></a></div>
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<span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(33, 33, 33); -webkit-text-stroke-width: initial; background-color: white; caret-color: rgb(33, 33, 33);"><span style="color: #212121;"><i> </i>It's a </span></span><span style="background-color: white; color: #262626;">story with twists and turns and starts with chickens. The Romans were the first to domesticate chickens. Finding themselves with a big egg surplus, the Romans </span><span style="background-color: white; color: #262626; text-decoration: line-through;">stole,</span><span style="background-color: white; color: #262626;"> make that borrowed, from the Greeks to develop new egg-based recipes. </span><span style="background-color: white; color: #262626;">Early versions of flan were savory not sweet. </span></div>
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<span style="background-color: white; color: #262626;"> Somewhere along the way, someone tossed honey in the pot instead of fish flakes and sweet flan was born. Romans conquered basically all of Europe, and their customs, beliefs, and recipes went with them. Sweet flan enchanted the newly vanquished lands and when the Roman Empire fell in 476 AD, flan survived.</span></div>
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<span style="background-color: white; color: #262626;"> Of all the peoples introduced to this dessert, the Spanish loved the stuff and were the first to add burnt sugar caramel. Like the Romans before them, the Spaniards brought flan to new lands. And in 1518, famous Cortés the conquistador landed in the Yucatan Peninsula of Mexico.</span></div>
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<span style="background-color: white; color: #262626;"> Mexican cooks took flan from a simple creamy treat to a whole new level. Coffee, chocolate, coconut and citrus flavors became popular, not just in Mexico, but the rest of Latin America. And here we are … welcome to my favorite recipe for flan. Warning: this recipe is neither low fat, low sugar or low calorie. </span></div>
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<b><u>Ingredients</u></b><span style="font-kerning: none;"></span></div>
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<span style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; caret-color: rgb(38, 38, 38); text-indent: -36px;"><span style="color: #262626;"> </span></span><i style="-webkit-text-stroke-color: rgb(33, 33, 33); -webkit-text-stroke-width: initial; color: #212121; text-indent: -36px;">1 cup white sugar</i><span style="color: #262626;"><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(38, 38, 38);"></span></span></div>
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<span style="font-kerning: none;"><i> 1 cup 2% milk</i></span></div>
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<span style="font-kerning: none;"><i><span class="Apple-tab-span" style="white-space: pre;"> </span>1 (14 ounce) can sweetened condensed milk</i></span></div>
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<span style="font-kerning: none;"><i><span class="Apple-tab-span" style="white-space: pre;"> </span>3 eggs</i></span></div>
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<span style="font-kerning: none;"><i><span class="Apple-tab-span" style="white-space: pre;"> </span>3 egg yolks</i></span></div>
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<span style="font-kerning: none;"><i><span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 cup no pulp orange juice</i></span></div>
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<span style="font-kerning: none;"><i><span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon vanilla extract</i></span></div>
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<span style="font-kerning: none;"><i><span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon cornstarch</i></span></div>
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<span style="font-kerning: none;"><i><span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup heavy cream</i></span></div>
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<span style="font-kerning: none;"><b><i></i></b></span> </div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span> <b><u>Directions</u></b><span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span> Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Keep a close eye, once syrup begins to change color, it burns easily. Carefully pour the melted sugar syrup into a 9 x 5 inch loaf pan. It will harden as it cools. </span>Preheat oven to 350 degrees.</div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span> Pour milk, sweetened condensed milk, eggs, egg yolks, orange juice, vanilla extract, and cornstarch into blender. Blend on low for a minute, just until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the loaf pan.</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span> Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with hot tap water halfway up the sides of the loaf pan.</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span> Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 40-50 minutes. Let the flan cool to room temp, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the pan to release the flan. Invert a plate on the pan, flip it over, and gently remove the loaf pan to release the flan. Syrupy caramel topping will pour out naturally. Serve in slices.</span></div>
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Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-80417309904585584302019-12-04T19:05:00.000-05:002019-12-04T19:13:20.349-05:00Meatless Monday Idea<style type="text/css">
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Looking for easy ooohs and awwws? </div>
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Whip up this elegant and filling vegetarian treat. </div>
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Halved in size they make a fabulous "heavy" appetizer. Started out as a puff pastry tart, but the bottom never quite crisped up. </div>
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If there's one thing I cannot abide, it's a soggy bottom. A minor brainstorm and tada ... savory puff pastry hand pies!</div>
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<b>Mushroom, Leek, Goat Cheese Savory Hand Pies</b></div>
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Ingredients:</div>
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<i>1 package puff pastry, thawed</i></div>
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<i>1 tablespoon unsalted butter</i></div>
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<i>1 tablespoon EVOO</i></div>
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<i>2 small leeks, white & pale green parts (halved lengthwise </i></div>
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<i>then thinly sliced </i><i>crosswise, rinsed & drained</i></div>
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<i>4 or 5 large chopped white button mushrooms</i></div>
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<i>salt and pepper to taste</i></div>
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<i>1/4 cup goat cheese</i></div>
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<i>1 tablespoon ground parmesan</i></div>
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<i>1/2 teaspoon dried thyme leaves</i></div>
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<i>flour (as needed for rolling)</i></div>
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<i>1 egg white (mixed with 1 teaspoon water as egg wash)</i></div>
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Directions:</div>
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Place oven racks in top and center positions. Heat oven to 400 degrees F.</div>
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Melt butter and EVOO in a medium sauté pan set at medium heat. When foaming</div>
<div class="p3">
subsides add sliced leeks and a sprinkle of salt & pepper. Stir often until softened</div>
<div class="p3">
but not yet beginning to color, about 5 minutes. Add mushrooms and cook stirring</div>
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often until vegetables begin to color, about 5 minutes more. Remove from heat.</div>
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Add goat cheese, thyme, and parmesan. Mix thoroughly. Set aside to prepare pastry</div>
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for filling and folding.</div>
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<br /></div>
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Lay one pastry sheet on parchment sized to fit on a baking sheet. Cut three even</div>
<div class="p3">
rectangles from each sheet. Place generous spoonful of filling slightly off center of</div>
<div class="p3">
each rectangle, but don’t overfill or they will be difficult to seal. Use your finger to</div>
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moisten edges of dough with a little egg wash. Fold dough over in half so edges</div>
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meet. Press together with your fingers to seal. Cut three vents to allow steam to</div>
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escape during baking that allows pastry to crisp. Lift onto baking sheet. Refrigerate</div>
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until chilled, about 15 minutes before baking. Bake in center rack for 20 minutes</div>
<div class="p3">
or until golden in color. Makes six.</div>
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<br /></div>
<div class="p3">
I don’t simply vent mine anymore. Decided to try pastry cutters, use the cut</div>
<div class="p3">
out to cover the spot offset it was cut from. Using the egg wash to “glue” it in</div>
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place. I am a shameless pastry decoration addict. :-)</div>
<br />Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-36431984812037579702019-01-06T20:51:00.000-05:002019-01-06T20:55:02.190-05:00For the Love of Pierogi <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3naFfj7hVUfsR7Z-knZIiMGRD2oJujDFBQA7lX9yfhWPQdsY5z5DA-LTsyIk6tezfs1D4TONOQORUYxDLec5Uwp3h-AQft3f__QnjgK3Y5Ru7ErXgA5Bu6A3ahGvbqWAyR7g00EyOt_c/s1600/blueberry+pierogi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1522" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3naFfj7hVUfsR7Z-knZIiMGRD2oJujDFBQA7lX9yfhWPQdsY5z5DA-LTsyIk6tezfs1D4TONOQORUYxDLec5Uwp3h-AQft3f__QnjgK3Y5Ru7ErXgA5Bu6A3ahGvbqWAyR7g00EyOt_c/s320/blueberry+pierogi.jpg" width="304" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="-webkit-text-stroke-width: initial; font-weight: normal;">The women in my husband’s family were expert pierogi makers. His late aunts were part of a still ongoing brigade of the tasty Polish dumpling makers at St. Stanislaus Parish - a church so beautiful it is designated a minor Basilica. </span></span><span style="font-size: small;"><span style="-webkit-font-kerning: none; font-weight: normal;"><br /></span></span></span></h2>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="-webkit-font-kerning: none; font-weight: normal;">More savory cabbage and sweet cheese pierogi are sold the weeks before Easter and Christmas than the ladies ( and a few talented men) at our parish can keep up with. It helps to have an “in” with the pierogi making crowd for advance notice of when there’s a batch ready for sale. A successful pierogi purchase feels like a Pat’s touchdown in the last moments of a tie game. </span></span></span></h2>
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<span style="font-size: small;"><span style="-webkit-font-kerning: none; font-weight: normal;"><span style="font-family: "arial" , "helvetica" , sans-serif;">And if you’re really lucky enough to be the recipient of your Polish aunt’s cookbook with a variety of sweet and savory pierogi recipes to be cherished, and celebrated by making them at home. </span></span></span></h2>
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<span style="font-size: small;"><span style="-webkit-font-kerning: none; font-weight: normal;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Thank you, Cioce (pronounced Chutchee) for your lifetime love of cooking and us.</span></span></span></h2>
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<span style="-webkit-font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Blueberry Pierogi</span></span></span></span></h2>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(129, 129, 129);">DOUGH</span></span></span></span></h2>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups plain, all-purpose flour</span></i></span></span></span></h2>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp powdered sugar</span></i></span></span></span></h2>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 egg + 1 egg yolk, lightly beaten together</span></i></span></span></span></h2>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup warm water</span></i></span></span></span><span style="font-size: small;"><span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span></span></span></h2>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">FILLING</span></span></span></span></h2>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">3 cups fresh blueberries tossed in a mixture of 1 tbsp sugar & 1 tsp arrowroot</span></i></span></span></span></h2>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To make the dough, sift the flour and powdered sugar onto a large wooden board or clean surface. Make a well in the center and pour in the eggs with a few tablespoons of the warm water. Using your fingers to mix together, adding a little more water a tablespoonful at a time. At first the dough will be soft and sticky. Use your fingers to bring the dough together into a ball, like making pasta.</span></span></span></span></h2>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">Once the dough comes together, swiftly, but briefly, knead the dough on a floured surface for four-to-five minutes. The dough should be quite elastic. If it is too wet, add a little more flour. Put the ball of dough into a bowl and cover with a damp cloth. After an hour, sprinkle some more flour onto a board. Cut the dough into two pieces and begin rolling out until it is about 1/8 inch thick. Use a 3 inch biscuit cutter to make dough circles. Cover circles with damp cloth as you fill.</span></h2>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Place a circle of dough into the palm of your hand and place three or four blueberries into the centre. Fold the dough over the filling. Pinch the dough along the semi-circular edge with your thumb and finger so that the dough is well sealed. Lay the pierogi in rows onto a board lightly dusted with flour and cover with a damp cloth as you make the rest.</span></span></span></span><span style="font-size: small;"><span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">You can freeze them (laying them flat on styrofoam or heavy cardboard) before cooking. Add a little melted butter to keep them from sticking when defrosting for later use. Wrap tightly in plastic wrap.</span></span></span></span><span style="font-size: small;"><span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></span></span></h2>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To cook either fresh or defrosted pierogi. Put a large pan of water to the boil. Carefully drop the dumplings in one at a time, 6-8 per batch. Keep the water at a gentle boil. Pierogi are cooked when they float to the top, in about two-to-three minutes. Drain and set aside. Add butter to a skillet and pan fry to a golden color. Sift powdered sugar on top to serve.</span></span></span></span><div style="-webkit-text-stroke-color: rgb(129, 129, 129); -webkit-text-stroke-width: initial; background-color: white; color: #818181; font-stretch: normal; line-height: normal; min-height: 15px;">
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Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-24028663471983933352018-12-20T22:21:00.000-05:002018-12-20T22:46:02.578-05:00Lemon Love!<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px; font-stretch: normal; line-height: normal;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzrf1eTeB3j6AcJ98aZmzUIltZ3J7BfSUhcjKuIhlfu91lbfyeBhxabSEpIf3tuW89GO7fG2WXhZB6SwacBIFXyq8VUukBxNVvb_U3KerXXXzWdLE8uxH_v95pyo_jU3lJ4wGr_MT2wVw/s1600/48407148_10217709020141402_1313963218925780992_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzrf1eTeB3j6AcJ98aZmzUIltZ3J7BfSUhcjKuIhlfu91lbfyeBhxabSEpIf3tuW89GO7fG2WXhZB6SwacBIFXyq8VUukBxNVvb_U3KerXXXzWdLE8uxH_v95pyo_jU3lJ4wGr_MT2wVw/s320/48407148_10217709020141402_1313963218925780992_o.jpg" width="313" /></a><br />
<span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><span style="font-family: "helvetica"; font-size: 13px;">Luscious lemon flavor that's one helluva science experiment ... you mix up a batter, pour it in a baking dish. Forty-five minutes later the </span><span style="font-family: "helvetica"; font-size: x-small;">miracle</span><span style="font-family: "helvetica"; font-size: 13px;"> h</span><span style="font-family: "helvetica"; font-size: x-small;">appens every time,</span><span style="font-family: "helvetica"; font-size: 13px;"> somehow it </span><span style="font-family: "helvetica"; font-size: x-small;">separates</span><span style="font-family: "helvetica"; font-size: 13px;"> into a creamy lemon pudding on the bottom of your pan, topped with a light sweet-tart sponge cake. Sift a little powdered sugar for lovely finish, and there you have it.</span></span></span><br />
<span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><span style="font-family: "helvetica"; font-size: 13px;"><br /></span></span></span>
<span style="font-weight: normal;"><span style="-webkit-font-kerning: none;"><span style="font-family: "helvetica"; font-size: 13px;">For a low sugar version, a good Stevia baking blend does the trick with no loss of flavor or texture. If you're a lemon lover, be prepared to fall head over heels!</span></span></span><br />
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<div style="font-stretch: normal; line-height: normal;">
<span style="font-family: "helvetica"; font-size: x-small;"><b>LEMON PUDDING CAKE</b></span></div>
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<span style="font-kerning: none;"><i>4 large eggs, separated</i></span></div>
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<span style="font-kerning: none;"><i>1 teaspoon finely grated lemon zest </i></span></div>
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<span style="font-kerning: none;"><i>1/3 cup lemon juice</i></span></div>
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<span style="font-kerning: none;"><i>1 tablespoon unsalted butter, melted </i></span></div>
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<span style="font-kerning: none;"><i>1 cup sugar</i></span></div>
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<span style="font-kerning: none;"><i>1/2 cup all-purpose flour</i></span></div>
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<span style="font-kerning: none;"><i>1/4 teaspoon salt</i></span></div>
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<span style="font-kerning: none;"><i>1-1/2 cups whole milk</i></span></div>
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<span style="font-kerning: none;">Place a roasting pan large enough to accommodate an 8-inch square baking dish on a rack in the center of the oven. Fill the pan with about 1-1/2 inches of water. With the pan inside, heat the oven to 350 degrees. </span></div>
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<span style="font-kerning: none;">Butter the 8-inch square baking dish. Set aside.</span></div>
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<span style="font-kerning: none;">In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.</span></div>
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<span style="font-kerning: none;">Whip the egg whites until soft peaks form, then gently fold them into the batter. Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.</span></div>
Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-41963903446560534452017-05-07T12:58:00.002-04:002017-05-07T12:58:39.534-04:00Best Belgian Waffles EVER!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwxZ1BjuVXycyW4C7bfKCCR6yGt0mv_TZxfBdxSNhGTC9s3nXvbbOJWnUNKVLUk2Ch6leMNPi5ELP9F2-ULzjER999Ck7aUtWIYnwP4cbc6Tx22sSHcC2sgWZxS_AZy-CGGchaiU_-cQ/s1600/waffles.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwxZ1BjuVXycyW4C7bfKCCR6yGt0mv_TZxfBdxSNhGTC9s3nXvbbOJWnUNKVLUk2Ch6leMNPi5ELP9F2-ULzjER999Ck7aUtWIYnwP4cbc6Tx22sSHcC2sgWZxS_AZy-CGGchaiU_-cQ/s320/waffles.jpg" width="320" /></a></div>
The secret? Seltzer instead of water or milk. Our favorite for sweet morning brunch waffles is Polar raspberry lime flavored ... but when fried chicken and waffles are on our supper menu, there's nothing quite as good as Spindrift seltzer with cucumber! <br />
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If soft cake waffles are your bag, this recipe is not for you ...<br />
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<b>LIGHT CRISPY BELGIAN WAFFLES</b><br />
<i>1 3/4 cups all-purpose flour </i><br />
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</i><i>1 teaspoon Truvia baking blend</i><br />
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</i><i>2 teaspoon baking powder </i><br />
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</i><i>1/4 teaspoon salt </i><br />
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</i><i>2 tablespoons unsalted butter, melted and cooled </i><br />
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</i><i>1 large egg </i><br />
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</i><i>1 (12 fl oz can) seltzer or club soda, plain or flavored </i><br />
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</i><i>coconut oil spray for waffle iron </i><br />
<br />
Whisk together the flour, sugar, baking powder and salt in a large
bowl. Add butter, egg, and seltzer and whisk until smooth. Lightly spray a preheated Belgian waffle iron coconut oil. Pour about 2/3 cup of batter (should barely fill the
bottom grid). Cook according to appliance manufacturer’s instructions. Makes 3-4 waffles, depending on the size of your waffle maker.Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-26315495610317121512016-06-12T22:19:00.000-04:002016-06-12T22:38:58.121-04:00The politics of broccoli ...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01tHyhfaxC_eZ_GYEzX3reDDahbhV-o5EKlip0_lfBb2wYoZwb33erJKXu2MR6sDAcgrbQFcYSvmanNnXPSM65BsYbeMLzebASgNzHdEdpH96W335ixq0qRwy2LU1EFXhfgJEoTn7bbc/s1600/pasta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01tHyhfaxC_eZ_GYEzX3reDDahbhV-o5EKlip0_lfBb2wYoZwb33erJKXu2MR6sDAcgrbQFcYSvmanNnXPSM65BsYbeMLzebASgNzHdEdpH96W335ixq0qRwy2LU1EFXhfgJEoTn7bbc/s320/pasta.jpg" width="320" /></a>“I do not like broccoli. And I haven’t liked it since I was a little
kid and my mother made me eat it. And I’m President of the United States
and I’m not going to eat any more broccoli.” George H. W. Bush<br />
<br />
Remember that quote?<br />
<br />
Seriously, #41 ... you should never have dissed the glories of broccoli. <br />
<br />
"Let's put broccoli in the White House again."<br />
<br />
Broccoli lovers everywhere believe that Hillary Clinton hit on something with that sign in 1992. After all, her husband, #42 ended your presidency.<br />
<br />
Ten years later, your own son #43 feebly attempted to defend the family honor by flashing a thumbs down on broccoli. He had to think fast and instead tossed cauliflower under the bus when he remembered that his host Mexican President Vincente Fox was a broccoli farmer.<br />
<br />
Finally, broccoli has found real love from #44 with President Obama claiming broccoli as his favorite vegetable. Coming full circle, he's endorsed fellow broccoli lover Hillary Clinton. Her position on the beautiful Brassica oleracea well known since her days campaigning back in '92. A detail not unnoticed by California where broccoli farmers are an important constituency and let's face it, she did pull off a primary win there recently. <br />
<br />
One cup of broccoli has just 31 calories, zero fat, 3 grams of protein and 2 grams of fiber, an excellent source of vitamins A and C. It's has been reported
to decrease the risk of many cancers, and has been
shown to prevent stroke, and minimize risk for cataracts. But how to eat it? <br />
<br />
Well, here's an idea I think you'll really go for when you want to try a meatless and satisfying meal. <br />
<div style="border: none; margin-bottom: 0in; padding: 0in;">
<br /></div>
<div style="border: none; margin-bottom: 0in; padding: 0in;">
<b>Broccoli Pesto Pasta</b></div>
<div style="border: none; margin-bottom: 0in; padding: 0in;">
<i><span style="color: black;">2
cups broccoli florets</span></i><br />
<i><span style="color: black;">½
cup whole raw almonds</span></i><br />
<i><span style="color: black;">½
cup fresh basil leaves </span></i>
</div>
<i><span style="color: black;">¼
cup fresh parsley</span></i><br />
<i><span style="color: black;">½
teaspoon sea salt</span></i><br />
<i><span style="color: black;">3 tablespoon olive oil<br />2 tablespoons unsalted
butter<br />2 cloves garlic, minced<br />Pepper to taste<br />½ cup fresh
grated Parmesan cheese<br />1 lb. thin linguine</span></i><br />
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="color: black;">Boil broccoli
until tender, about 4 minutes in a large pot of salted water. Remove
broccoli and save water to cook pasta. Save a few florets for garnish before you put the broccoli, almonds, basil
leaves, parsley and salt into a food processor. Drizzle in 1
tablespoon of oil, and pulse to make a coarse pesto.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="color: black;">Start cooking
the pasta in the broccoli water. Meanwhile, heat 2 tablespoons olive oil and
the butter in a large skillet. Add minced garlic and cook for 2
minutes. Once the garlic starts sizzling, scrape in the pesto. Cook
and stir a few minutes. Add 1 cup of pasta water. Simmer 4-5 minutes,
stirring constantly. When pasta is al dente use tongs to add
linguine directly to sauce. Toss gently. Remove skillet from heat.
Stir in Parmesan, garnish, and serve.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-45193176599737960892016-01-12T21:03:00.000-05:002016-01-12T23:06:23.792-05:00REALLY good rice pudding.<div style="background-color: white; margin-bottom: 10px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRWUCu_S_FKz1BeLVXWYuP7nW6PwYOMl4ptz0P-Pj80lDDKBbwxdWoawcgX2DtMSINrqEhoSDzyriRT3XDODaISa9yvBNa9jjc09yhJVBB-vBcsAktwM-ltiJ4H-vaZG3ZhSEA1FZq8c/s1600/payesh.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRWUCu_S_FKz1BeLVXWYuP7nW6PwYOMl4ptz0P-Pj80lDDKBbwxdWoawcgX2DtMSINrqEhoSDzyriRT3XDODaISa9yvBNa9jjc09yhJVBB-vBcsAktwM-ltiJ4H-vaZG3ZhSEA1FZq8c/s320/payesh.jpg" width="320" /></a></div>
<div>
<span style="color: #555555;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;">The news from U.S. Rep. Katherine Clark that Nazda Alam was to be her guest at President Obama’s State of the Union address brought a round of cheers in Democratic party circles here in Massachusetts. </span></span></div>
<div style="color: #555555; line-height: 20px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #555555;"><span style="line-height: 20px;">My first introduction to Nazda started with a phone call</span></span><span style="color: #555555;"><span style="line-height: 20px;">. She was running for Democratic State Committee and hoping I would consider voting for her as an Affirmative Action add on candidate. She talked about the importance of encouraging civic and electoral participation in immigrant populations and communities of faith. She talked about her own experiences as a Muslim American and her love of this country that she chose to pledge her allegiance to as a new citizen. She was gently insistent and passionately sincere. I said yes.</span></span></span></div>
<div style="background-color: white; margin-bottom: 10px;">
<div style="color: #555555; line-height: 20px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Her hard work and advocacy has led to an appointment to the Governor’s Advisory Council on Immigration and Refugee Policy and the State Treasurer’s Diversity Council. Nazda is a great Democrat and even more impressive she is a faithful American patriot. She says her dedication to voter participation is driven by her belief in “core democratic values and fundamental human rights.“ </span></div>
<div style="color: #555555; line-height: 20px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #555555; line-height: 20px;">So what's that got to do with rice pudding? Nazda throws a women's luncheon picnic every year for women in politics. The ethnic dishes are always the best. So tonight, I'll be enjoying a sweet treat from Bangladesh, where Nazda was born. </span><span style="color: #424242;"><span style="line-height: 21px;">On birthdays, for weddings and other big days, we </span><span style="line-height: 21px;">Americans</span><span style="line-height: 21px;"> most often opt for cake, but in Bangladesh this rice pudding is </span></span><span style="color: #424242;"><span style="line-height: 21px;">the</span></span><span style="color: #424242;"><span style="line-height: 21px;"> dessert of choice, F</span></span><span style="color: #424242; line-height: 21px;">ortunately, it's not necessary to wait until a birthday or wedding to enjoy this dish.</span><span style="color: #555555; line-height: 20px;"> All we need is a reason to kick up our heels. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #555555; line-height: 20px;"><br /></span>
<span style="color: #555555; line-height: 20px;">Tonight I celebrate my friend, Nazda Alam.</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18.2px;"><br /></span></span>
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 24px;"><b>BENGALI RICE PUDDING (PAYESH)</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
<span style="line-height: 24px;"><i>1/2 cup rice (basmati is best)</i></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 24px;"><i>1 cup whole milk</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 24px;"><i>1 cup coconut milk</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 24px;"><i>3 tablespoons sugar (adjust to taste)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 24px;"><i>1/8 teaspoon ground cardamom</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 24px;"><i>pinch of ground nutmeg</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 24px;"><i>pinch of saffron</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 24px;"><i>1 tablespoon slivered almonds</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 24px;"><i>1/4 cup white raisins</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 24px;"><i>1 teaspoon ghee*</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 24px;"><i>1/2 teaspoon orange zest</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 24px;"><br /></span>
<span style="line-height: 24px;">Rinse the</span><span style="line-height: 24px;"> rice, changing water until the water appears clear. Heat the ghee</span><span style="line-height: 24px;"> in a non-stick frying pan on medium heat. </span><span style="line-height: 24px;">Add the rice and stir-fry for 1-2 minutes. </span><span style="line-height: 24px;">Add the whole milk and the coconut milk, cook until the rice is tender and the milk creamy and reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan. </span><span style="line-height: 24px;">Add sugar, saffron, cardamom, nutmeg, raisins, and almonds and let simmer for a few more minutes. Remove from</span><span style="line-height: 24px;"> heat. Stir in orange zest. T</span><span style="line-height: 24px;">he pudding will become thicker in texture as it cools. Payesh </span><span style="line-height: 24px;">can be served chilled or warm. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
<span style="box-sizing: border-box; line-height: 24px;"><span style="background-color: white; font-size: small; line-height: 18.2px;">*To make ghee: Cut one stick of sweet butter into cubes. Heat the butter in a small saucepan over medium heat until completely melted. Cook for 8-10 minutes on low. Let cool slightly for 2-3 minutes and then slowly pour through a wire mesh strainer lined with two layers of cheesecloth. Store ghee in a covered container in the refrigerator.</span></span></span><br />
<span style="box-sizing: border-box; font-size: 16px; line-height: 24px;"><br /></span>Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com1tag:blogger.com,1999:blog-5035491258048404798.post-65653300142247719862015-09-24T10:09:00.000-04:002015-09-24T10:13:58.238-04:00Apples make more than pies!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSc00Am9HK7AwhfQ1NiOOGO_1Ci80f-c6e4Ye0bFzA0HRt62PMkgwIYbUmaq4sESqkxiodUib4X5yClFUvIsRuVTsxik0VMvvG7ziGGS-06Hix1aoaWdSQP3EEjxomeENqWsqrO4OC1w/s1600/chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSc00Am9HK7AwhfQ1NiOOGO_1Ci80f-c6e4Ye0bFzA0HRt62PMkgwIYbUmaq4sESqkxiodUib4X5yClFUvIsRuVTsxik0VMvvG7ziGGS-06Hix1aoaWdSQP3EEjxomeENqWsqrO4OC1w/s320/chicken.jpg" width="320" /></a></div>
This perfect harvest time chicken and sides complete meal is special enough for a small dinner party - not so fussy that it can't be served on a weeknight. Prep time is in the brining, which can be done in the morning and will be ready to roast at the end of a busy day.<br />
<br />
Luscious aromas coming from your kitchen will delight and tickle your appetite. So pour yourself a cup of warm apple cider (maybe spiked with a little bourbon) and nibble a slice of local cheddar to tide you over until dinner is served!<br />
<br />
<br />
<b>CIDER-BRINED ROAST CHICKEN</b><br />
<br />
<i>3 cups apple cider</i><br />
<i>2 tablespoons brown sugar </i><br />
<i>3 tablespoons sea salt </i><br />
<i>1 teaspoon fresh ground black pepper </i><br />
<i>1 tablespoon balsamic vinegar</i><br />
<i>1 tablespoon bourbon </i><br />
<i>1 whole chicken (3 to 4 pounds) </i><br />
<i>Cold water<b><br /></b></i><br />
<i>3 tablespoons olive oil </i><br />
<i>2 tablespoons balsamic vinegar</i><br />
<i> 1/4 cup brown sugar </i><br />
<i>3 apples, quartered </i><br />
<i>2 large shallots, quartered</i><br />
<i>4 quartered sweet potatoes </i> <br />
<b>Brining</b><br />
Heat the cider in a 5-6-quart stockpot over medium heat until warm to the touch. Remove from heat. Whisk in sugar, and salt until it dissolves. Stir in the pepper, vinegar and bourbon. Cool the cider for twenty minutes, then drop in the chicken and add water to completely submerge it. Cover the pot, transfer it to the refrigerator, and brine the chicken for 8 to 12 hours.<br />
<br />
<b>Cooking</b><br />
Preheat the oven to 350 degrees F.<br />
<br />
Remove the chicken from the pot and discard the brine. Blot dry with paper towel. Tuck the wing tips behind the bird and tie the legs together with 100% cotton cooking twine.<br />
<br />
Whisk oil, vinegar, and brown sugar, in a large bowl. Add apple, shallot and sweet potato quarters. Toss gently making sure all are coated. Place the prepared vegetables in the bottom of a shallow roasting pan. Place bird on top. Roast at 350 degrees for one hour and 15 minutes.<br />
<br />
Increase the oven temperature to 400 degrees and continue roasting the chicken for another 30 to 45 minutes, until its skin crisps and browns, accompaniments will be fork tender and lightly caramelized. Remove the chicken from the oven, tent it with parchment paper or foil, and allow to rest for 5 to 10 minutes before serving.<br />
<br />
Serves 4 - 6.Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-52646477314106110422015-08-16T17:35:00.004-04:002015-08-16T17:40:12.100-04:00Who needs pasta noodles for yummy lasagna?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNf4c_BV_l2n0M8U4lHCi8CNG7N7mpG7EUBGsm5kfnWo6FRAeBTTalqyWESPU6dqCraAY_w8rzFLC_L_hevfxbR8QbSOdzho9MC-S4NWLxnMD0qg-DGz2C3-cT6HlZoLXxcleGF_fgn0Q/s1600/eggplant.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNf4c_BV_l2n0M8U4lHCi8CNG7N7mpG7EUBGsm5kfnWo6FRAeBTTalqyWESPU6dqCraAY_w8rzFLC_L_hevfxbR8QbSOdzho9MC-S4NWLxnMD0qg-DGz2C3-cT6HlZoLXxcleGF_fgn0Q/s320/eggplant.jpg" width="320" /></a></div>
Wishing for a low-carb dinner that satisfies your Italian food craving. This lasagna is the perfect solution, especially in the summer with homegrown
garden-fresh veggies and herbs. That said, don't underestimate its appeal in the winter when only
comfort food will do.<br />
<br />
You won't even miss the noodles! <br />
<br />
<b>Eggplant “Noodles”</b><br />
<i>2 large eggplants peeled, sliced lengthwise into 1/4 inch noodle-like strips<br />cooking spray (olive oil spray is best)<br />1 cup flavored breadcrumbs</i><br />
<b><br />Sauce</b><br />
<i>2 tablespoons olive oil<br />1 clove grated garlic<br />1 red pepper, chopped<br />1 (8 ounce) package mushrooms, chopped<br />1 tablespoon italian seasoning (or mix of oregano, basil and thyme)<br />salt and pepper to taste<br />1/4 teaspoon crushed red pepper (optional)<br />1/2 cup red wine<br />1 (28 ounce) can tomato puree<br />2 cups fresh (or one 15 ounce can) diced tomatoes</i><b><br /> </b><br />
<b>Cheese Mixture</b><br />
<i>2 cups ricotta cheese<br />2 eggs<br />1 tablespoon fresh chopped parsley<br />2 cups shredded mozzarella <br />1⁄2 cup grated parmesan</i><br />
<br />
<b>Directions</b><br />
Preheat oven to 425 degrees. Spray cookie sheet with olive oil spray.<br />
Dredge each eggplant slice in flavored bread crumbs, arrange in single layer on prepared cookie sheet. Lightly spray tops with oil before baking the slices 5 minutes on each side. Remove eggplant from oven. Lower oven temp to 375.<br />
<br />
Saute garlic in olive oil for 5 minutes on top of the stove in a large skillet. Add chopped red pepper and mushrooms, and cook 5 minutes. Add tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.<br />
<br />
Blend ricotta, egg and parsley mixture in a medium sized bowl.<br />
<br />
Spread 1/3 of sauce in bottom of 9” x 13” metal pan. Layer ½ eggplant slices, ½ ricotta mixture, 1/3 mozzarella and parmesan. Repeat. Add last layer of sauce, then mozzarella and parmesan on top.<br />
<br />
Cover with foil and bake at 375 degrees for 45 minutes. Remove foil and bake or broil another 5-10 minutes until cheese is browned. Let it rest 15 minutes before slicing. Serves 8.Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-29412296658704517362015-07-20T11:30:00.000-04:002015-07-20T11:30:02.148-04:00Easy Peasy Pickles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCX_qqiOsvY9hEBcs73yQ0jw93IL47md54THkrGZHRQeub8B_n_ADtP_n-gOj0AIPF5BpthUjs-A6Zq-PAiu4LKrbo7Sya-mybCgyuxvujP_MsgGVmjQ5qdfPUfMCeCygvLpuEz14lmNY/s1600/20140716_212916.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCX_qqiOsvY9hEBcs73yQ0jw93IL47md54THkrGZHRQeub8B_n_ADtP_n-gOj0AIPF5BpthUjs-A6Zq-PAiu4LKrbo7Sya-mybCgyuxvujP_MsgGVmjQ5qdfPUfMCeCygvLpuEz14lmNY/s1600/20140716_212916.jpg" width="320" /></a></div>
Today the pickle cucumbers are ready to harvest. Seemed just the right time to repost this gem of a refrigerator dill recipe! <br />
<br />
Anyone remember the pickle episode from The Andy Griffith Show? All Andy and Barney had to do was give Aunt Bee this easy peasy recipe for refrigerator garlic dills and their troubles would have been over!<br />
<br />
But NOOOO...<br />
<br />
The resulting hilarity was worth it on the sitcom but at home, I much prefer a big success on days like today, when the cukes are ready to pick from our backyard garden. This one is a winner! <br />
<br />
<b>EASY PEASY PICKLES</b><i> </i><br />
<i>2 pounds Kirby cucumbers </i><br />
<i>1 cup apple cider vinegar </i><br />
<i>1 cup water </i><br />
<i>1-1/2 tablespoons pickling salt (or Kosher salt)</i><br />
<i> 4 garlic cloves, peeled and crushed (2 per jar) </i><br />
<i>1/4 teaspoon crushed red pepper per jar (1/2 teaspoon total) </i><br />
<i>1 teaspoon dill seed per jar (2 teaspoons total)</i><br />
<i>1/8 teaspoon yellow mustard seed per jar (1/4 teaspoons total)</i><br />
<br />
Wash, dry and cut cucumber end so they will fit in the jars. Cut them into spears or coins.<br />
<br />
Arrange jars on counter and dole out the spices to each. Pack the cucumber spears firmly into the jars. You don't want to damage the cukes, but you do want them packed tight.<br />
<br />
Combine vinegar, water and salt in a medium pot and bring to a boil.Pour the hot brine into the jar, leaving approximately ½ inch head space. Tap jars gently on counter to loosen any trapped air bubbles.<br />
<br />
Apply lids and let jars cool to room temperature before you place the jars in the refrigerator. Cool your crunchy munchy dill pickles for 48 hours minimum. They'll keep well in the refrigerator for 4-6 weeks ... if they last that long!<br />
<br />
<br />
<br />Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com2tag:blogger.com,1999:blog-5035491258048404798.post-11689896571352521942014-09-03T17:06:00.000-04:002014-09-03T18:36:49.459-04:00Founding Father Foodie: Thomas Jefferson and French Cuisine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IQ71GY7GU4PAyFD6Ymgnvtv5vIO6gv4RP8VvM9pLduyyOtrxhJLQX64ECaKH7LIgKHN9qTB_paHwAbKPLsyZHvKYVPBpA6ZM9uPf28589gfI5H1lE2WmimCvfIl9DNmVsxOGvBV-g5E/s1600/20140901_210943.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IQ71GY7GU4PAyFD6Ymgnvtv5vIO6gv4RP8VvM9pLduyyOtrxhJLQX64ECaKH7LIgKHN9qTB_paHwAbKPLsyZHvKYVPBpA6ZM9uPf28589gfI5H1lE2WmimCvfIl9DNmVsxOGvBV-g5E/s1600/20140901_210943.jpg" height="204" width="320" /></a></div>
Thomas Jefferson collected recipes and left notes on refining the tastes of simple fare like apple dumplings and beef stew for fifty-eight years. The 3rd President of the United States was a foodie who agreed wholeheartedly with Jean Jacques Regis de Cambaceres, an 18th century French politician, that is was mainly through the table that one governs. <br />
<br />
When given the opportunity to go to France, he struck a deal with a 19 year old slave named James Hemings. Young James was to master the art of French cooking, and help Jefferson introduce Americans to the style of cooking that hundreds of years later made Julia Child a star. In return, James would be granted his freedom. It's widely reported that it was James Hemings' cuisine that put Alexander Hamilton into a good enough mood to compromise over the location on the U.S. capitol in July of 1790.<b><br /></b><br />
<br />
No doubt that had Jefferson been born in the
20th century, he'd have been an avid food blogger or possibly a cooking
channel contestant! In February of 1796, freeman James Hemings headed to Philadelphia to find work as a cook. His favorite desserts almost always employed delicate custards. So in honor of the Jefferson-Hemings 18th century foodie collaboration, I offer you a lovely crème brûlée recipe. The first thing you need to know: it's easier than you might think.<br />
<br />
<b>Lemon Crème Brûlée</b><br />
1/4 cup plus 1 tablespoon sugar<br />
3 egg yolks<br />
1 and 1/2 cup light cream<br />
1/4 teaspoon vanilla<br />
3 tablespoons lemon curd<br />
extra sugar for burnt sugar finish<br />
<br />
Preheat oven to 350 degrees F. Whisk egg yolks, vanilla, and 2 tablespoons sugar together in a bowl. In a saucepan, combine cream with 1/4 cup sugar; dissolve on medium heat until steaming. slowly add cream mixture to yolks, whisking constantly. whisk curd into mixture. Pour mixture equally into ramekins and bake in a hot water bath for 30-35 minutes until centers softly set. <br />
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Remove from oven to cool to room temperature on a wire rack. Refrigerate at least an hour. Just before serving, sprinkle one teaspoon white sugar and use a kitchen torch to burn until you have a blistered and bubbly tortoiseshell covering on top. Let it sit a few minutes to harden. Makes four people happy or two people happy twice. Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-87940899606394685402014-06-22T09:00:00.001-04:002014-06-22T09:18:51.794-04:00Local strawberries are back!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK34lY8WT1hdpK_G928w61jqry1jy-mg1rbBMEnwmIQnTycrBZNdymO3vzufpKQbU3r1mYMPSc6PPzLSwJp71TcvuTsH06SmLBFq9Sx7f5NMYRHfdSXlIIAwRxBGiUUFbCiJSBZnq2Uvo/s1600/romanoff.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK34lY8WT1hdpK_G928w61jqry1jy-mg1rbBMEnwmIQnTycrBZNdymO3vzufpKQbU3r1mYMPSc6PPzLSwJp71TcvuTsH06SmLBFq9Sx7f5NMYRHfdSXlIIAwRxBGiUUFbCiJSBZnq2Uvo/s1600/romanoff.jpg" height="232" width="320" /></a>There's nothing better than red, ripe, just picked strawberries. And turning those juicy, sweet berries into fabulous treats is a long standing tradition in all kinds of kitchens. <br />
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For three generations, the Russian Imperial kitchens were headed by the great French
chef, Pierre Cubat. Assisted by a team of Russian cooks trained in the best
culinary schools of France, Chef Cubat created dozens of simple yet elegant dishes.<br />
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One of Chef Cubat's most celebrated desserts was strawberries Romanov. The yummy combo of macerated berries set on a pillow of whipped cream is uniquely suited to dress up an American classic, strawberry shortcake. In this gussied up version, the shortcake is kicked up a notch with a biscuit that has a satiny texture. When berry season ends, don't despair: think peaches and cream.<br />
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<b>SHORTCAKE</b><br />
<i>2 cups flour</i><br />
<i>1 1/2 teaspoons baking powder</i><br />
<i>1/2 cup granulated sugar</i><br />
<i>2/3 cup salted butter, at room temp, cut into cubes</i><br />
<i>1 egg, lightly beaten</i><br />
<i>1/2 cup heavy cream</i><br />
<i>1/2 cup milk</i><br />
<i>2 tablespoons extra granulated sugar (reserve for sprinkling)</i><br />
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Preheat oven at 375 degrees F. Butter an 8 inch round cake pan, lining the bottom with parchment paper cut to fit. Whisk dry ingredients in a medium bowl to blend. Add butter chunks and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles crumbs.<br />
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In another bowl, mix the egg, cream and milk. Use a rubber spatula to stir the egg mixture into the flour crumb mixture until it forms a batter. It will thick and have a slighly lumpy look. Do not over mix. Pour the batter into the prepared pan, use your spatula to smooth the top before you sprinkle the extra sugar on top. Baking with sugar sprinkles adds light crackly glaze to the cake top.<br />
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Bake for 30-35 minutes, or until a test with a toothpick comes out clean from the center of the cake. Set the pan on a wire rack to cool twenty minutes. While cake is cooling, prepare the strawberries. <br />
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<b>STRAWBERRIES </b> <br />
<i>1 quart strawberries, trimmed and sliced</i><br />
<i>1 tablespoon granulated sugar</i><br />
<i>1/3 cup orange juice</i><br />
<i>2 tablespoons orange liqueur</i><br />
<i>1 cup whipped cream</i><br />
<i>Powdered sugar, for sprinkling </i><br />
<br />
Combine sliced berries, sugar, juice and liqueur in a bowl. Set aside for 30 minutes at room temp. Cut the cake into eight wedges then cut each wedge horizontally in half. Set the bottoms on a dessert plate. Spoon berries and cream on each bottom and set each bottom with a top. Sprinkle with powdered sugar and serve.<br />
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<br />Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com5tag:blogger.com,1999:blog-5035491258048404798.post-36617299341600711352014-01-26T23:56:00.000-05:002014-01-27T00:08:14.420-05:00Love and Chocolate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKGSfJ792A9B3s4kKBwrgLY54CqMJvQe5yI1ZDKGgpGeEp5G3PvErWq0bIcgwLwHr0fBXjHEtDSF0FZFtSXEsAToGgXJUUsI-wnfTnL-XyNeTPuiDmirOloe6PDHPTGZMmYjQ_3k0olU/s1600/chococake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKGSfJ792A9B3s4kKBwrgLY54CqMJvQe5yI1ZDKGgpGeEp5G3PvErWq0bIcgwLwHr0fBXjHEtDSF0FZFtSXEsAToGgXJUUsI-wnfTnL-XyNeTPuiDmirOloe6PDHPTGZMmYjQ_3k0olU/s1600/chococake.jpg" height="240" width="320" /></a></div>
Go ahead, ask around. I guarantee that someone you love loves chocolate cake. This little cake packs a chocolate punch that will surely make your beloved swoon. And to make matters even better - it's easy .... a rich, moist chocolate
cake that takes only a few minutes to prepare the batter using one
bowl.<br />
<br />
Use dabs of frosting to attach whole raspberries or strawberry halves to the top layer to make your cake the ultimate in sexy desserts. Finally. look for a sparkling rosé with strawberry or raspberry undertones for a <a href="http://www.foodandwine.com/articles/best-rose-champagnes-and-sparkling-wines-sparkling-wine" target="_blank">delightful wine pairing.</a> Perfect!<br />
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Don't let Valentine's Day catch you by surprise this year. I don't know for sure if chocolate is an aphrodisiac but it's worth a shot. Make a plan to bake a cake, a chocolate cake! <br />
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TRUE LOVE CHOCOLATE CAKE<br />
<i>1 cup white sugar<br />1 cup all-purpose flour<br />1/3 cup unsweetened cocoa powder<br />3/4 teaspoon baking powder<br />3/4 teaspoon baking soda<br />1/2 teaspoon salt<br />1 jumbo egg<br />1/2 cup milk<br />1/4 cup olive oil<br />1 teaspoon vanilla extract<br />1/3 cup hot coffee </i><br />
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Preheat oven to 350 degrees F. Line bottom of one 6.5 or 7 inch round pan with parchment, spray sides with baking spray.<br />
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In a medium sized bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the hot coffee last. Pour into the prepared pan.<br />
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Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Top will be domed. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely. Using a cake cutter or a large sharp knife, slice cake in half to make two layers. <br />
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Fill between layers with your favorite chocolate frosting. Finish by generously dusting with powdered sugar.Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-55419259732544981992013-11-11T22:14:00.000-05:002013-11-11T22:45:44.609-05:00Sure, pumpkins are a fruit.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9deQS1Qhts_8U-FCgHlipDVAfGLckDNDikWOd5dc5o1wSCAlhbM4_zuCDurVs__QLlVBAck7FpEbccazlipPmWnHMoejuoPmRNbtj2LZfYCXl1HhszaPryjccrSQ3arTCqYveToJ7ZLE/s1600/punkin+pork.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9deQS1Qhts_8U-FCgHlipDVAfGLckDNDikWOd5dc5o1wSCAlhbM4_zuCDurVs__QLlVBAck7FpEbccazlipPmWnHMoejuoPmRNbtj2LZfYCXl1HhszaPryjccrSQ3arTCqYveToJ7ZLE/s320/punkin+pork.jpg" width="320" /></a></div>
Who says fruits are just for sweets? This year's bumper crop has me searching for new ways to use the big orange berries (yup, they're berries). <b> </b>While poking around our local Williams Sonoma store last week, I came across a jar of pumpkin braising sauce ... I have pumpkins, lotsa pumpkins. I read the ingredients and decided to give my own adaptation a try. <br />
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I used a rosemary pear conserve canned last year (and a concoction I hadn't quite figured out what to do with) instead of applesauce but I am quite sure applesauce will yield just as yummy a result. Bake your pumpkin and prepare your potatoes ahead of time (nuke the potatoes for five or warm them in the oven for twenty minutes or so before suppertime). Prep time of about about twenty minutes is all you need and then relax while the slow cooker makes magic. <br />
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<b>CROCK POT PUMPKIN PORK ROAST</b><br />
<i>3 pound bone-in pork shoulder roast<br />Sea salt and fresh ground black pepper, to taste<br />3 tablespoons olive oil<br />1 small yellow onion, grated or minced<br />1 garlic clove, grated or minced<br />1 teaspoon fresh ginger, grated or minced<br />2 teaspoons tomato paste<br />1/2 teaspoon ground cinnamon<br />1/4 teaspoon ground coriander<br />1/8 teaspoon ground nutmeg<br />1/4 teaspoon red pepper flakes<br />1 Bay leaf<br />1 tablespoon cider vinegar<br />3 tablespoons chunky pear (or apple) sauce<br />9 oz. canned diced tomatoes with juices<br />1 cup cooked pureed pumpkin <br />2 teaspoons fresh sage, chopped (3/4 teaspoon if dried)<br />2 cups chicken stock </i><br />
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Season the pork with salt and black pepper. In a large skillet over medium-high heat, warm 2 tablespoons of the olive oil. Brown the pork on all sides, 8 to 10 minutes total. Transfer meat to a crockpot. Reduce the heat to medium in the skillet and warm the remaining 1 tablespoon olive oil. Add the onion and cook, stirring occasionally until tender, 6 to 8 minutes. Add the garlic, ginger, tomato paste, cinnamon, coriander, nutmeg, and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute. Add the Bay leaf, vinegar, pear (or apple sauce), tomatoes with their juices, pumpkin, sage, and stock. Bring to a boil and season with salt and pepper. Pour sauce over pork in slow cooker. <br />
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Cook on high for 5 hours or on low for 8 hours. Skim the fat off the sauce. Thicken with arrowroot (or cornstarch) slurry if needed. Shred the meat off the bone, serve pork and sauce over mashed potatoes or rice. Add a side of roasted Brussels sprouts or other green veggie. Serves 4-6.Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com2tag:blogger.com,1999:blog-5035491258048404798.post-58288323731238694852013-06-21T16:25:00.000-04:002013-06-22T21:44:00.334-04:00Strawberries!!!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJU8oK_hN1TNyWFSFIqHm0weGixmK_EZpddvT0dKFmj5b36i1jJSKVjoM0ReMCUoxSpL4CiWEID_xEtNqB3lx7mqen6oB8NXahVOdxT07kjLSfD9S2t8M-RWJhb79mIdb-ogKkze_Zg_8/s1600/strawberries.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJU8oK_hN1TNyWFSFIqHm0weGixmK_EZpddvT0dKFmj5b36i1jJSKVjoM0ReMCUoxSpL4CiWEID_xEtNqB3lx7mqen6oB8NXahVOdxT07kjLSfD9S2t8M-RWJhb79mIdb-ogKkze_Zg_8/s320/strawberries.jpg" width="320" /></a></div>
It wouldn’t be June without juicy, fresh strawberries. JP and I hopped in the car. Destination: our favorite pick your own berry farm. As usual, I did most of the picking while JP did his share of hilarious complaining about the hard work plucking gems from their stems. <br />
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Then there is the strawberry supervisor side of him. “Not that one. It’s not red enough!” <br />
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An hour later we were headed home with six pounds of berries. Some to eat fresh, some to freeze for later and some to macerate for tonight's dessert. Macerating fruit is the equivalent to marinating meats and veggies. A simple recipe is all you need for fabulous!<br />
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Fresh, ripe berries lightly soaked in a bit of honey and your favorite liqueur (I used strawberry grappa this time) add a layer of flavor that does more than enhance good berries, it adds life to berries that aren't ripe enough or are a bit past their prime. Even a sprinkle of sugar and a drizzle of lemon juice will transform a ho-hum quart of strawberries into a flavorful, juicy treat ready to wow your family and friends. Try gently sweetened, fresh macerated berries on Belgian waffles, shortcake biscuits, ice cream, or make a yogurt parfait; use your imagination!<br />
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<b>Macerated Strawberries</b><br />
<i>2 pounds strawberries, hulled (slice or larger berries)</i><br />
<i>2 tablespoons honey or sugar</i><br />
<i>2 tablespoons any fruit or citrus liqueur (non alcohol version: orange or lemon juice work well)</i><br />
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Toss the all ingredients in a medium bowl and allow them to marinate in the refrigerator for no les than 4 and up to 24 hours. Spoon the macerated strawberries over waffles, pound cake, ice cream, or yogurt. Add a dollop of fresh whipped cream if desired.<br />
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This macerated strawberries recipe makes 6 servings.Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-89787167497803589972013-06-07T11:48:00.000-04:002013-06-07T12:07:27.064-04:00Ready, set, patio dining!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqggmsKRlLCObB-3dSqr5gm7BVgZOuHqV2FgGM-JnUf_VAMFKWw-aIfWtgX0lWMIuGMPsUAqaiogzvU1wahEqw2nO4qbX66SoIrfYj0HFkVK-GHhMnoGwT8-g-GdHWN4ZRmdl1dU6p8EQ/s1600/lobstercream.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqggmsKRlLCObB-3dSqr5gm7BVgZOuHqV2FgGM-JnUf_VAMFKWw-aIfWtgX0lWMIuGMPsUAqaiogzvU1wahEqw2nO4qbX66SoIrfYj0HFkVK-GHhMnoGwT8-g-GdHWN4ZRmdl1dU6p8EQ/s320/lobstercream.jpg" width="261" /></a></div>
Here in New England we love surf and turf. Add to that it's finally grilling season and let the games begin! <br />
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Steaks, burgers, BBQ ribs and chicken ... the list is long and mouth watering. Paired up with steamers or better yet, lobster, and we East Coast huggers are in heaven. But how to turn the usual summer menu into something special can be something of a challenge.<br />
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Starting courses are a great way to set up the taste buds for a juicy main attraction. Last night, we hosted our first backyard dinner party. And of course, surf and turf was on the menu. Check out our appetizer course, an attempted replication of a small plate Farmer Paul and I enjoyed more than 20 years ago at a bistro in Quebec City.<br />
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It took us several tries over as many years to come up with a version that tickled our taste buds as much as the memory of that original dish. It's still not quite right, but this recipe is so good and so easy that we stopped experimenting. Follow up with a chopped salad and the perfect grilled steak (medium rare is Farmer Paul's specialty) ... heaven awaits your taste buds!<br />
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<b>Lobster Cream Puffs</b><br />
<i>1 sheet prepared puff pastry, thawed<br />1/4 stick butter<br />1/8 cup flour<br />1 1/2 cups milk<br />1/2 cup grated parmesan cheese</i><br />
<i>Salt and pepper, to taste<br />1/4 cup cognac (optional)<br />1 pound lobster meat, cooked</i><br />
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Preheat oven to 400 degrees F. Cut puff sheets into four 3 inch squares and four smaller sized rectangles. Place pastry shares on a parchment lined baking sheet for 12-15 minutes or until puffed and golden brown. <br />
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While puffs are baking. Melt the butter in a saucepan. Add the flour and stir in the cream and cognac until thickened. Stir in parmesan until melted in. Season lightly with pepper and salt. Fold in lobster. Keep warm. <br />
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Spoon lobster sauce over each puff square. Garnish with small puff pillow. Serve.Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-87625399280886604082013-04-02T20:55:00.000-04:002013-04-02T21:21:53.935-04:00Waste a Good Ham Bone? Never!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidE6oxcTFja1BS1wwmZ3HJhHVPgI-F9PGfAKenFJYoTJfa5lHTDoWkfHRI6gs4TVUoX8Y6xjklcFcx6QLxF89teYHx5Pp0VRbQ-goXk3Lh9J6SnVKMkWdgjhXyy70Aw_E31gcBcIf7f54/s1600/pea_soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidE6oxcTFja1BS1wwmZ3HJhHVPgI-F9PGfAKenFJYoTJfa5lHTDoWkfHRI6gs4TVUoX8Y6xjklcFcx6QLxF89teYHx5Pp0VRbQ-goXk3Lh9J6SnVKMkWdgjhXyy70Aw_E31gcBcIf7f54/s320/pea_soup.jpg" width="320" /></a></div>
My father was one of so many siblings, I can’t even name them all for fear I will forget somebody. I have close to fifty cousins, spread all over the country now but when I was growing up we all packed into my grandparents’ home on Sundays and holidays. My dad’s family was loud, raucous and fun. <br />
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There was a steady stream of one or more ma tante, mon uncle and a cousin or three visiting at the modest bungalow on Providence Street in Chicopee. A big pot of something simmering on the stove top always at the ready. A favorite of mine was Mémère’s soupe aux pois, a creamy yellow pea soup she made anytime she served ham to the holiday hordes of children and grandchildren.<br />
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This year at our house, Farmer Paul glazed the perfect Easter ham. That ham bone was way too inviting not to cook up a crockpot of Mémère’s creamy soup. This is one of several recipes my grandmother used to make her pea soup. Like most good cooks, she liked to mix it up - even when she made an old favorite.<br />
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Next time you have a good ham bone, don’t waste it!<br />
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<b>Mémère’s Soupe Aux Pois</b><br />
<i>1 pound package yellow split peas<br />3 cups reduced sodium chicken broth <br />3 cups water<br />1 clove garlic, grated<br />2 carrots, chopped or grated<br />1 meaty ham bone <br />1/2 teaspoon dried summer savory (or marjoram)<br />1 Bay leaf<br />1 teaspoon fresh ginger, grated or minced<br />1 celery stalk, grated or chopped<br />1 teaspoon freshly ground pepper </i><br />
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Rinse split peas in a medium bowl with cold water. Drain and place peas in a 4 quart or larger slow cooker. Add remaining ingredients. <br />
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Cover and cook for 5 hours on High or 7 hours on Low. Remove ham bone, remove and chop about 1/2 cup of the meat and return chopped meat to cooker. Continue to cook an additional 25-30 minutes. Serve with fresh ground pepper, a sprinkle of parsley and a crusty batard or, if you have enough ham leftover, a tasty ham and pickle salad sandwich.Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com1tag:blogger.com,1999:blog-5035491258048404798.post-12717381933316459422013-02-19T19:35:00.002-05:002013-02-19T19:41:25.841-05:00Lemony good artichoke hearts!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaAN1IYoLTxhiZjRJHCUdRj9Gzrp_OviTObipoUBanfvzYd4-zeFuIYH-CN64LckHnrX46Wr6pJBEUYvmQhgFs_hhOI9VdhSBMNdFW1oTnBS9dIkNL89RefVrmve8VfL9TthWXYYogzsc/s1600/artichoke1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaAN1IYoLTxhiZjRJHCUdRj9Gzrp_OviTObipoUBanfvzYd4-zeFuIYH-CN64LckHnrX46Wr6pJBEUYvmQhgFs_hhOI9VdhSBMNdFW1oTnBS9dIkNL89RefVrmve8VfL9TthWXYYogzsc/s320/artichoke1.jpg" width="320" /></a></div>
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Just the word lemon causes my taste buds to perk up. There are all kinds of lemons... Lisbon lemons are small and seedless. Eureka lemons are the most common. Meyer lemons are a sweeter variety and have a hint of orange flavor. There are even pink lemons and thanks to a good friend with a yard full of tropical fruit trees, I've been lucky enough to try one! </div>
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Lemons are the most common flavor enhancer after salt and pepper. Lemons yield more juice at room temp than a lemon that is cold. However, since lemons are susceptible to mold it’s best to store them in the refrigerator crisper drawers. To maximize your juicing, leave your lemon out for a couple of hours before juicing. Roll the room-temperature lemon on the counter and apply light pressure with your hand as you roll it. Then cut and squeeze.</div>
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<span style="letter-spacing: 0.0px;">The zest is also an amazing flavor enhancer. But for</span><span style="letter-spacing: 0.0px;"> today’s recipe all you need is the juice. So if you're jonesing</span> for a lemony rich appetizer or super tasty vegetarian dinner? Look no further.</div>
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<span style="letter-spacing: 0.0px;">ARTICHOKE HEARTS FRANCAISE </span></div>
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<span style="letter-spacing: 0.0px;"><i>1 can (14-oz) quartered of halved artichoke hearts, drained </i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1/2 cup flour</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>Salt and pepper, to taste</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1 tablespoon chopped fresh parsley</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>2 eggs, beaten</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1 cup olive oil</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1/2 of one garlic clove, finely grated</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>Juice from 1/2 lemon</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1/3 cup dry white wine</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1/2 stick unsalted butter </i></span></div>
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<span style="letter-spacing: 0.0px;">Place artichoke hearts in a colander to drain. Season flour with salt and pepper. Add half of the chopped parsley to beaten eggs. Dredge artichokes in flour, then place floured artichokes in beaten egg mixture. Place on a lightly floured plate while preparing pan for cooking.</span></div>
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<span style="letter-spacing: 0.0px;">Heat saute pan over medium heat. Add olive oil and garlic. Cook garlic to light brown. Test oil by drizzling egg mixture into it. Place artichokes into hot oil. Cook until golden brown on each side, turning only once. Remove cooked artichokes; keep warm. </span></div>
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<span style="letter-spacing: 0.0px;">Drain nearly all of the oil from sauté pan and return pan to stove. Add lemon and white wine to de-glaze and reduce. Place artichokes on a platter. Add butter to lemon-wine mixture. Swirl until melted. Drizzle over artichokes, sprinkle with a little more chopped parsley and serve immediately as a first course for four or place artichokes over cooked pasta before adding the Francaise sauce as a main dish for two. </span></div>
Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-19708651963412913952013-02-12T20:11:00.000-05:002013-02-12T20:11:46.742-05:00Cream vs. Tomato = Sox vs. Yankees?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUv6IuD0BPl8iFS4KwmmI8CzDzzyP8CbZYm1iBxHuniZkzrEnJ8xmMKEeCLq4bUxXJlnUu-DbAW1zKq1akifxu3agiNUKCF2XpFHH0J0X_0hFNIMt9P_KFJHS6whW4msDrMjkTUDm5NVg/s1600/chowda.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUv6IuD0BPl8iFS4KwmmI8CzDzzyP8CbZYm1iBxHuniZkzrEnJ8xmMKEeCLq4bUxXJlnUu-DbAW1zKq1akifxu3agiNUKCF2XpFHH0J0X_0hFNIMt9P_KFJHS6whW4msDrMjkTUDm5NVg/s320/chowda.jpg" width="320" /></a></div>
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<span style="letter-spacing: 0.0px;">There’s only one real chowda according to old New Englanders. New England clam chowder is cream-based, and traditionally thickened with oyster crackers. Modern chowder uses flour or cornstarch as a thickener and most restaurants serve oyster crackers as a garnish. No tomatoes allowed. Here's a little known fact: in 1939 a bill that made putting tomatoes in clam chowder illegal was introduced in the Maine legislature. </span></div>
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<span style="letter-spacing: 0.0px;">While cream or milk based clam chowders have been around since the mid-18th century, no mention of any tomato based chowder has been found that predates the late 1890s. </span>Rumor has it that the addition of tomatoes in place of milk originated within the Portugese immigrant community in Rhode Island, where tomato-based stews were already a traditional part of Portuguese cuisine. </div>
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<span style="letter-spacing: 0.0px;">Everyone knows about the Yankees-Red Sox feud, for over 100 years known an one of the fiercest rivalries in sports and often a subject of heated conversations. So it should come as no surprise that even as far back as the 1930s scornful New Englanders took to calling the tomato version "Manhattan-style" clam chowder because, in their view, calling someone a New Yorker was an insult. Some things never change! </span></div>
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<span style="letter-spacing: 0.0px;">NEW ENGLAND CLAM CHOWDER</span></div>
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<span style="letter-spacing: 0.0px;"><i>2 bacon strips</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1 celery ribs, chopped</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1 small onion, grated</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>4 small potatoes, peeled and cubed</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1 cup water</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1 bottle (8 ounces) clam juice</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>3 teaspoons reduced-sodium chicken bouillon powder</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1/4 teaspoon white pepper</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1/4 teaspoon dried thyme</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1/3 cup all-purpose flour</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>2 cups lo-fat half-and-half, divided</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>2 cans (6-1/2 ounces each) chopped clams, undrained</i></span></div>
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<span style="letter-spacing: 0.0px;">In a large heavy bottomed pot, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Stir in cubed potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.</span></div>
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<span style="letter-spacing: 0.0px;">Combine flour and 1 cup half-and-half in a small bowl until smooth. Gradually stir into soup. Bring to a simmering (not rolling) boil; cook and stir for 1-2 minutes or until thickened. Stir in clams and remaining half-and-half; heat through (do not boil). </span></div>
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<span style="letter-spacing: 0.0px;">Drop 1/2 teaspoon unsalted butter into hot bowl of chowder. If desired, garnish with bacon crumbles or coarse ground black pepper. Serves four.</span></div>
Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-62494729856418018132013-02-05T22:31:00.001-05:002013-02-05T22:34:05.068-05:00No time to bake from scratch?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTdaH66mutW8Zq-GpBU9llWVaerLmRMsaGB1YJcTc9o1G6FNuhZ3k8BQOgPGUSmMtQv7W4gAuiUd1Y2K-3OmwmG23yHRZcQu6xzC-WZ2rHgodFo06i-z8YpA7JlrIVB2rZkBmUiK9uyo/s1600/brownie+bites.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTdaH66mutW8Zq-GpBU9llWVaerLmRMsaGB1YJcTc9o1G6FNuhZ3k8BQOgPGUSmMtQv7W4gAuiUd1Y2K-3OmwmG23yHRZcQu6xzC-WZ2rHgodFo06i-z8YpA7JlrIVB2rZkBmUiK9uyo/s320/brownie+bites.jpg" width="320" /></a></div>
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Too busy to bake? Think again. </div>
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These little gems will rock your taste buds. Go ahead, volunteer to donate a bake sale item; bring a treat for your book club; make the best picnic brownies ever; or just be the coolest mom in the neighborhood. All it takes is three ingredients and 25 minutes. That's it. Done.<br />
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Today was World Nutella Day. </div>
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NUTELLA BROWNIE BITES</div>
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<i>1 small jar (1 cup) Nutella </i></div>
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<i>10 tablespoons flour</i></div>
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<i>2 eggs. </i></div>
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Mix it up and divide batter evenly into 10 lined muffin cups. Bake at 350 for 20-22 minutes. Chopped hazelnuts baked on top optional. </div>
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Absolutely fabulous.</div>
Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-41597712605075088502013-01-28T09:58:00.000-05:002013-01-28T10:06:19.921-05:00Baking Sweet Memories<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6wJZ_aBYSaGV6v-1nkeBVJwX3GnZNlsWoNhBpfVXhfvgBRSo0pu34jyYZAei0cdiDqP7dt2yDfkM52vDnwxRSxGiqOHqFk2gLthTUb32Y_8acpEm7mXY-c-8N630IZIIQxoZ-o4EP1w/s1600/lemon+pie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6wJZ_aBYSaGV6v-1nkeBVJwX3GnZNlsWoNhBpfVXhfvgBRSo0pu34jyYZAei0cdiDqP7dt2yDfkM52vDnwxRSxGiqOHqFk2gLthTUb32Y_8acpEm7mXY-c-8N630IZIIQxoZ-o4EP1w/s320/lemon+pie.jpg" width="320" /></a></div>
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<span style="letter-spacing: 0.0px;">My dad came home after serving as a Marine in the Korean conflict and took a job as a tire builder in the same factory as his own father and several of his brothers. It was a good job but it seemed as if he spent a lot of time either on strike or laid off. French fries and pies was how my parents stretched our food budgets during those lean days. </span></div>
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<span style="letter-spacing: 0.0px;">As a child, I never felt as if we were missing a thing at the dinner table because of my father’s pies. While my father wasn't a baking aficionado, he knew how to make a mean pie crust and a darned good lemon filling. </span><br />
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<span style="letter-spacing: 0.0px;">Dad passed away more than twenty years ago. My favorite color has always been yellow. I think it might have something to do with the sweet memories of baking lemon pie with him! </span></div>
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<span style="letter-spacing: 0.0px;">ROGER’S LEMON MERINGUE PIE </span></div>
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<span style="letter-spacing: 0.0px;">Pie Filling</span></div>
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<span style="letter-spacing: 0.0px;"><i>1 cup white sugar</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>2 tablespoons all-purpose flour</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>3 tablespoons cornstarch</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1/4 teaspoon salt</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1 1/2 cups water</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>2 large lemons, juiced and zested (reserve 1/4 teaspoon for meringue)</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>2 tablespoons butter</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>4 egg yolks, beaten</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>Your favorite 9 inch flaky pie crust, pre-baked</i></span></div>
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<span style="letter-spacing: 0.0px;">Meringue</span></div>
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<span style="letter-spacing: 0.0px;"><i>4 egg whites</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>6 tablespoons white sugar</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1/2 teaspoon lemon zest</i></span></div>
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<span style="letter-spacing: 0.0px;">Preheat oven to 350 degrees F.</span></div>
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<span style="letter-spacing: 0.0px;">Lemon Filling: Using a medium saucepan with a heavy bottom, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently to avoid scorching, until mixture comes to a boil. </span></div>
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<span style="letter-spacing: 0.0px;">Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Add butter, remove from heat and continue to stir until butter melts in. Let cool 5 minutes then pour filling into baked pastry shell.</span></div>
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<span style="letter-spacing: 0.0px;">Meringue: Using a large metal bowl (copper is best but stainless will do), whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Sprinkle top of meringue with zest. Bake in preheated oven for 8-10 minutes, or until meringue is golden brown.</span></div>
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</span></span>Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-1685986325259382332012-12-30T19:15:00.004-05:002012-12-30T19:30:56.969-05:00Holyoke Holiday Irish Soda Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1GZXMaBPPMv3mBGcByk-3BPYnOU5iGYw7qLpIBKA_pRKGWD1kTQYVqJP3ICiRVMFGEXtf5KPP-BSRGBFd5yVym6GU45j4kqpK82CGF0n5giLN6WOrKgipNF6X950aS_slSE9RPikWI0/s1600/Irish_Bread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1GZXMaBPPMv3mBGcByk-3BPYnOU5iGYw7qLpIBKA_pRKGWD1kTQYVqJP3ICiRVMFGEXtf5KPP-BSRGBFd5yVym6GU45j4kqpK82CGF0n5giLN6WOrKgipNF6X950aS_slSE9RPikWI0/s320/Irish_Bread.jpg" width="320" /></a></div>
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2013 is only a day away and already the calender is crowding up with things to do, places to be, and people to see. </div>
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January will see me hooting and hollering as we celebrate the second term inauguration of President Barack Obama. </div>
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February will be a frenzy of activity between Groundhog Day, Chinese New Year and Valentine's Day prior to the winter doldrums setting in and I get serious about using that time to plan this year's work projects. </div>
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Before you know it, March and St. Patrick's Day will be here. And anyone who lives in western Massachusetts knows what that means...the Holyoke St. Patrick's Day parade!</div>
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Here's a challenge for my friends of irish ancestry: If you can manage to convince me there's better St. Patrick's Day parade than the <a href="http://www.holyokestpatricksparade.com/" target="_blank">Holyoke St. Patrick's Day Parade</a>, I will bake and overnight my version of Irish soda bread to your door in plenty of time to accompany your traditional corned beef and cabbage dinner. </div>
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Or better yet, come to Massachusetts to attend the parade and I will set a place at our table for you!</div>
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CRANBERRY IRISH SODA BREAD</div>
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<i>4 cups all purpose flour</i></div>
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<span style="letter-spacing: 0.0px;"><i>3 tablespoons granulated sugar</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1 teaspoon baking soda</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1 tablespoon baking powder</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1/4 teaspoon salt</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1/2 cup butter flavored shortening (or margarine)</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1 cup eggnog </i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1 teaspoon cider vinegar</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1 egg</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1/4 cup dried cranberries</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>1 tablespoon unsalted butter, melted</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>2 tablespoons whole milk</i></span></div>
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<span style="letter-spacing: 0.0px;">Preheat oven to 365 degrees F. Line large baking sheet with parchment paper, lightly spray parchment with butter flavor cooking spray.</span></div>
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<span style="letter-spacing: 0.0px;">In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and shortening. Stir in dried cranberries. Mix in eggnog, vinegar and egg to make a soft, moist dough. Turn out dough onto a lightly floured board. Divide dough into two equal rounds and knead lightly (five or six times each). Place rounds on prepared baking sheet leaving adequate expansion space between each round. In a small bowl, combine melted butter with the milk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.</span></div>
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<span style="letter-spacing: 0.0px;">Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. </span></div>
Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-6310191975741799362012-08-07T22:45:00.001-04:002021-03-15T18:07:50.363-04:00Ethiopian Kapusta?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzlniXR_Qm1dDYVLX1s3xacqZV52CWay9Vc5Hgjx31kK3FtVkL44S_syowq2q78y9jn2NxR53hqrX_joQGW0K2Fjv0sUBXUMe-IemiMWMFrhjYP9QSLXZCeomsQgSvWHWl5N7-ghAN8I/s1600/ethiopian+kapusta.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzlniXR_Qm1dDYVLX1s3xacqZV52CWay9Vc5Hgjx31kK3FtVkL44S_syowq2q78y9jn2NxR53hqrX_joQGW0K2Fjv0sUBXUMe-IemiMWMFrhjYP9QSLXZCeomsQgSvWHWl5N7-ghAN8I/s320/ethiopian+kapusta.jpg" width="320" /></a></div>
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<span style="letter-spacing: 0px;">Cooking fabulous cabbage dishes crosses just about every cultural divide. From continent to continent, cabbage is a cross-cultural culinary staple. It’s inexpensive and with a few added ingredients, you can whip up delicious and healthy main entrees, sides, and even dessert. If you’re daring, <a href="http://easteuropeanfood.about.com/od/recipestepbyst2/ss/sweetcabbage.htm" target="_blank">Hungarian Sweet Cabbage Strudel</a> makes for an interesting sweet treat. </span></div>
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<span style="letter-spacing: 0px;">Cabbage is an economical vegetable; easy to find in any supermarket and it gives you a big nutritional bang for your buck. Cabbage possesses phytochemicals including sulforaphane, which studies suggest help protect against cancer-causing free radicals, and indoles, which help metabolize estrogens. Packed with vitamins K and C, it’s also an excellent source of dietary fiber, vitamin B6, folate, manganese and Omega 3 fatty acids.</span></div>
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<span style="letter-spacing: 0px;">Farmer Paul’s cabbages are early this year. Our entire garden has had an accelerated harvest because of the heat. There’s only so many golumpki I’m willing to roll in an evening and with two kinds of cabbbage this year, I needed to find a few new recipes. This traditional Ethiopian dish fit the bill. And oh boy, is it tasty!</span></div>
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<span style="letter-spacing: 0px;"><b>ETHIOPIAN CABBAGE AND POTATO (Atakilt Wat</b>)</span></div>
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<span style="letter-spacing: 0px;"><i>1/2 cup olive oil</i></span></div>
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<span style="letter-spacing: 0px;"><i>4 carrots, coarsely grated</i></span></div>
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<span style="letter-spacing: 0px;"><i>1/2 onion, finely grated</i></span></div>
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<span style="letter-spacing: 0px;"><i>1 teaspoon sea salt</i></span></div>
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<span style="letter-spacing: 0px;"><i>1/2 teaspoon ground black pepper</i></span></div>
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<span style="letter-spacing: 0px;"><i>1/2 teaspoon ground cumin</i></span></div>
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<span style="letter-spacing: 0px;"><i>1/4 teaspoon ground turmeric</i></span></div>
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<span style="letter-spacing: 0px;"><i>1/2 head cabbage, shredded</i></span></div>
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<span style="letter-spacing: 0px;"><i>5 potatoes, peeled and cut into 1-inch cubes</i></span></div>
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<span style="letter-spacing: 0px;"><i>Pinch of red pepper flakes</i></span></div>
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<span style="letter-spacing: 0px;"><i>1/4 cup canned vegeatble b</i>roth </span></div>
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<span style="letter-spacing: 0px;">Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, red pepper flakes, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Stir in broth. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, about 20 to 30 minutes.</span></div>
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<span style="letter-spacing: 0px;"><br /></span></div>Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0tag:blogger.com,1999:blog-5035491258048404798.post-73964437328993973492012-07-26T21:50:00.000-04:002012-07-26T21:56:46.206-04:00Simple food at it's best!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9OrB7-CKe5u_rLbyK7Zac2p9IhPjjrDMXkPGJIMdbLl_LarPVeRxd5NmIO8wS36vVtqjtQ03wlei0To7kc8GDuLY5tXvbsuhGhR3cqBuT3hyphenhyphenjOTUkgt94og7VSk8mS_gjUSdOF29jzn8/s1600/potatos.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9OrB7-CKe5u_rLbyK7Zac2p9IhPjjrDMXkPGJIMdbLl_LarPVeRxd5NmIO8wS36vVtqjtQ03wlei0To7kc8GDuLY5tXvbsuhGhR3cqBuT3hyphenhyphenjOTUkgt94og7VSk8mS_gjUSdOF29jzn8/s320/potatos.jpg" width="232" /></a></div>
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<span style="letter-spacing: 0px;">This panfried smashed potatoes recipe is my interpretation of the flattened lemon oregano potatoes served at Oleana in Cambridge. Chef Ana Sortun’s cookbook, <i>Spice</i>, is sold at the restaurant but alas has no flattened potato recipe. So here’s my version, and of course, me being me I added my own twist. Crunchy potato skin, spicy oregano, flavor-boosting parsley, freshly cracked black pepper, course ground sea salt and a squeeze of lime…every ingredient plays a big part in the flavor department. </span></div>
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<span style="letter-spacing: 0px;">By the way, I loved the restaurant and the food was amazing. Thanks to my pal Amy for introducing me to Oleana's magical garden patio dining experience. I am not at all sorry about buying the cookbook. There are lots of great Arabic influenced dishes worth trying. Judging from the looks of our backyard garden, the eggplant souffle recipe on page 265 will come in handy by the middle of next week! </span></div>
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<span style="letter-spacing: 0px;"><b>PANFRIED SMASHED POTATOES</b></span></div>
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<span style="letter-spacing: 0px;"><i>1 1/2 pounds skin on whole baby white or gold potatoes </i></span></div>
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<span style="letter-spacing: 0px;"><i>1/4 cup extra-virgin olive oil</i></span></div>
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<span style="letter-spacing: 0px;"><i>1/2 teaspoon fresh chopped oregano (1/4 teaspoon dried)</i></span></div>
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<span style="letter-spacing: 0px;"><i>1 teaspoon fresh chopped parsley (1/2 teaspoon dried)</i></span></div>
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<span style="letter-spacing: 0px;"><i>1 whole lime</i></span></div>
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<span style="letter-spacing: 0px;"><i>fresh ground sea salt and pepper to taste</i></span></div>
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<span style="letter-spacing: 0px;">Generously cover potatoes with cold water in a 3 quart pot and add dash of salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a metal spatula. Careful to keep potatoes more or less intact.</span></div>
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<span style="letter-spacing: 0px;">Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with the spatula to skillet, sprinkle on oregano and parsley, then lower heat to medium-low. Cook, turning once, until golden brown, about 8-10 minutes on each side. Season with salt and pepper. Cut lime into 6 wedges. Squeeze juice of two wedges over potatoes just before serving, garnish with remaining lime. Serves 4.</span></div>
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<span style="letter-spacing: 0px;"> </span></div>Debby Kozhttp://www.blogger.com/profile/18212855482992379556noreply@blogger.com0