tag:blogger.com,1999:blog-16935292303557717442024-02-07T18:52:17.409-06:00Comfort FoodieAdventures in the kitchen.Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-1693529230355771744.post-60146431395599531682011-12-31T19:57:00.000-06:002011-12-31T19:57:28.257-06:002011<div class="separator" style="clear: both; text-align: center;">Here's to a great 2011 and a wonderful 2012!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">January</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_0JiYZPHh7vq8i3onD8MZOYfgSoA-BeaNNmfHwmjHFmiAC23-gYkRxIJjGP-P8K9m0yZkWXRmORJjzXMIqExO7mpLujZZuwMyM6afO-SmeVkxJ7Bc11wJvmQaV2R7dS6nPV5bxKomkM/s1600/DSC_0360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_0JiYZPHh7vq8i3onD8MZOYfgSoA-BeaNNmfHwmjHFmiAC23-gYkRxIJjGP-P8K9m0yZkWXRmORJjzXMIqExO7mpLujZZuwMyM6afO-SmeVkxJ7Bc11wJvmQaV2R7dS6nPV5bxKomkM/s320/DSC_0360.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> <span style="text-align: center;">February</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAM4WFd2LlQKd9cuUvTsNcx79fBbx5JJ45hTch-zJTZVIO4574N5yvcTDskGMUxfUrZ33dqDHJz-hfZKBpri_ngRWwdAGtrwYTvI0AbbyZuZiVOVWMmRFzKcrGy4_re7ernttZD2wc2C0/s1600/DSC_0257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAM4WFd2LlQKd9cuUvTsNcx79fBbx5JJ45hTch-zJTZVIO4574N5yvcTDskGMUxfUrZ33dqDHJz-hfZKBpri_ngRWwdAGtrwYTvI0AbbyZuZiVOVWMmRFzKcrGy4_re7ernttZD2wc2C0/s320/DSC_0257.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">March</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-iBAmQ3djvAeM2-eRvWDop6mUYlJlcNfiLPKYJc_f7qBPtGE_flrDV-Welh6uLrBaP_LVcr1SdxhiBrM1hilNT3LHcXnr-cfqi3BMg1PPFd3mk-n_JJdIkVDRiaYXtoI3ONiiKrNV2tE/s1600/DSC_0456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-iBAmQ3djvAeM2-eRvWDop6mUYlJlcNfiLPKYJc_f7qBPtGE_flrDV-Welh6uLrBaP_LVcr1SdxhiBrM1hilNT3LHcXnr-cfqi3BMg1PPFd3mk-n_JJdIkVDRiaYXtoI3ONiiKrNV2tE/s320/DSC_0456.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">April</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZRL8jioBIAeTEJlx4XFV1nVWGTS0KKI4W9Vr8XBiBhyphenhyphenkljs50FxviKVP78TJyNUDWIA_5MoazpsawkScyKgjCU1g2Cg2apcRPPgQqGBpucJ02s2tJqotCXPcMt2yqtt8KHW-zFcipCzA/s1600/DSC_0447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZRL8jioBIAeTEJlx4XFV1nVWGTS0KKI4W9Vr8XBiBhyphenhyphenkljs50FxviKVP78TJyNUDWIA_5MoazpsawkScyKgjCU1g2Cg2apcRPPgQqGBpucJ02s2tJqotCXPcMt2yqtt8KHW-zFcipCzA/s320/DSC_0447.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">May</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pq__T6BzsIa9sBLvgmJizETP30EJV4ctHUl1HEMIt261JvFby-DxQ-6A6PXIoMsaqkUUpGnEVb5wdI_pYfNA7Y3B69N6lIXeCLYAJadZJY7vUwaJoR__VFbGXwAUZ5P6xJdteuGX-O8/s1600/DSC_0812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pq__T6BzsIa9sBLvgmJizETP30EJV4ctHUl1HEMIt261JvFby-DxQ-6A6PXIoMsaqkUUpGnEVb5wdI_pYfNA7Y3B69N6lIXeCLYAJadZJY7vUwaJoR__VFbGXwAUZ5P6xJdteuGX-O8/s320/DSC_0812.JPG" width="320" /></a></div><br />
<div class="" style="clear: both; text-align: center;">June</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEify9ILbaXY0SJOgE3U1_ZKr8svhDsgqViROmFs_dvV3Vc3gnmNmzzUwTi44gJ_AftcTXAF0QbsUJUOzbvrJQ057JLpr0nK_y2ECGjyTks49vvOVVNP0nBTRAAzhHez77oyQPW7WqjYqxo/s1600/DSC_0641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEify9ILbaXY0SJOgE3U1_ZKr8svhDsgqViROmFs_dvV3Vc3gnmNmzzUwTi44gJ_AftcTXAF0QbsUJUOzbvrJQ057JLpr0nK_y2ECGjyTks49vvOVVNP0nBTRAAzhHez77oyQPW7WqjYqxo/s320/DSC_0641.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">July</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMXSmPL8MDhNKbn7HGMu3O31JJKeUfEPSlm4bj_ptJc6DW-ZB5HKYCjYET3X-iWj0uDxjiHApX7GqI6f0IsMvIbi8gG8d26wAbQuSZQplUCjtj83gfVOcPD0LcVObwpIflHEIOs0H684/s1600/DSC_1126-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMXSmPL8MDhNKbn7HGMu3O31JJKeUfEPSlm4bj_ptJc6DW-ZB5HKYCjYET3X-iWj0uDxjiHApX7GqI6f0IsMvIbi8gG8d26wAbQuSZQplUCjtj83gfVOcPD0LcVObwpIflHEIOs0H684/s320/DSC_1126-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gCHHap6nDYHTTgGcRmKZacgkIzwk93_SRmE2P-d5zxOJ44zj509qCFIXbnimT5175RgCbTLJ_SOoVgkBB_5P4qvRxjIgevQ0hTFENeujVnLsg5UrqbrCnD_mU-Tm_Vom4IdzVfMiZ94/s1600/DSC_1070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gCHHap6nDYHTTgGcRmKZacgkIzwk93_SRmE2P-d5zxOJ44zj509qCFIXbnimT5175RgCbTLJ_SOoVgkBB_5P4qvRxjIgevQ0hTFENeujVnLsg5UrqbrCnD_mU-Tm_Vom4IdzVfMiZ94/s320/DSC_1070.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">August</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ybCfQGVMV-mREoZMsXiJ7vLoAQsJWzhI2pK1SBi08k_Kj__vXKZn3CY0UHVwvXZRJMTPSa14W1ZjbzOob-YXE14yagsbU5vRLTmWIv63mPqMU3hYm77lVBKhznwJE9hLisPnIXZO5PM/s1600/DSC_1204-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ybCfQGVMV-mREoZMsXiJ7vLoAQsJWzhI2pK1SBi08k_Kj__vXKZn3CY0UHVwvXZRJMTPSa14W1ZjbzOob-YXE14yagsbU5vRLTmWIv63mPqMU3hYm77lVBKhznwJE9hLisPnIXZO5PM/s320/DSC_1204-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17oMUDz-_8tLYsY1noMi8EUa6OTXCrmO1IbkP6ITZhks3QPsBkIQiBYcikzv3wvqMpTjEsdYcsd6yyBsdbodPMNY-Lit9a7Xvd8jaQwt5qy01wxL9kAaCF-7GGFjJ8l_2xv1CKQOrWnU/s1600/DSC_1126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17oMUDz-_8tLYsY1noMi8EUa6OTXCrmO1IbkP6ITZhks3QPsBkIQiBYcikzv3wvqMpTjEsdYcsd6yyBsdbodPMNY-Lit9a7Xvd8jaQwt5qy01wxL9kAaCF-7GGFjJ8l_2xv1CKQOrWnU/s320/DSC_1126.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="text-align: center;">September</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjva7kAjRsSrEn9xtM2VED1ecnh8oTsyIJvXMsWCAHGtSHAUmElp5ZteSoMhc_ziOCzcI0yBtvCUJdVm_uUpTmz2H2utakaAK_l4R7u4KgrdhZoPXF-a9rN2HiELupTIDDxxCh4ArntPpU/s1600/DSC_1245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjva7kAjRsSrEn9xtM2VED1ecnh8oTsyIJvXMsWCAHGtSHAUmElp5ZteSoMhc_ziOCzcI0yBtvCUJdVm_uUpTmz2H2utakaAK_l4R7u4KgrdhZoPXF-a9rN2HiELupTIDDxxCh4ArntPpU/s320/DSC_1245.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">October</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzz-vpnebVdbbcntmCSgGDrb2igHGhwyXmXgNfPwH_bebJzt_n8GqoTLMqRtcZ9YX-XeF70VLyAlpudZ42JqxuDFiyiGzd2LzFRVDEE-RRd3b6r0ekudNUPlXnQ45V3EWOlr2hsKjmiU/s1600/DSC_1282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzz-vpnebVdbbcntmCSgGDrb2igHGhwyXmXgNfPwH_bebJzt_n8GqoTLMqRtcZ9YX-XeF70VLyAlpudZ42JqxuDFiyiGzd2LzFRVDEE-RRd3b6r0ekudNUPlXnQ45V3EWOlr2hsKjmiU/s320/DSC_1282.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">November</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7XQ7E9orNv5XhYXAEgdA85ok3Mnf-ZI6H0SLniT1Y9NSXOjqrda4zQGJbgnrl0b9oHxkcijrDfX2NY04F8iFyHxjZsczI4iVwojHtFTP0fprKYW8XaDhaFU-UKNFvrY_M265lc-HK78/s1600/DSC_1299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7XQ7E9orNv5XhYXAEgdA85ok3Mnf-ZI6H0SLniT1Y9NSXOjqrda4zQGJbgnrl0b9oHxkcijrDfX2NY04F8iFyHxjZsczI4iVwojHtFTP0fprKYW8XaDhaFU-UKNFvrY_M265lc-HK78/s320/DSC_1299.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqA86nTRxrWtAOEh9EUX803Y4f49gei0jd86HD9b8qVCoblyGnI90rDbe60W3bnqZQIC7Rf0K2vo_qSqnxCabdMJeIyCeLe-SIWaAUxnfLMj6KhoUKrg1n96PZ7WcvIQXsaHGGrZ4PG24/s1600/DSC_1312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqA86nTRxrWtAOEh9EUX803Y4f49gei0jd86HD9b8qVCoblyGnI90rDbe60W3bnqZQIC7Rf0K2vo_qSqnxCabdMJeIyCeLe-SIWaAUxnfLMj6KhoUKrg1n96PZ7WcvIQXsaHGGrZ4PG24/s320/DSC_1312.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">December</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWLr13MJ0CTn-bkxjA8q6JkCjMIzUBT4vDN_LoTq86sAsPknMEn1-jwksB7IHvBE0WMwlzWNk-ApVP1Tj_8e99R6_hnOhdqJDjbvy-R13znf45Afx2ayPhZAE3x0OAuwRLnSUmS0tuHI/s1600/DSC_1377-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWLr13MJ0CTn-bkxjA8q6JkCjMIzUBT4vDN_LoTq86sAsPknMEn1-jwksB7IHvBE0WMwlzWNk-ApVP1Tj_8e99R6_hnOhdqJDjbvy-R13znf45Afx2ayPhZAE3x0OAuwRLnSUmS0tuHI/s400/DSC_1377-1.JPG" width="257" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-83640505516504647052011-12-02T19:00:00.002-06:002011-12-02T19:00:00.737-06:00Accidental Apple Cake and the Holiday Season<div style="text-align: justify;">I haven't been blogging much lately. Obviously. Food and I have a funny relationship right now. At times, I know exactly what I want and will stop at nothing to create or obtain it. This apple cake falls into that first scenario. Other times, nothing sounds good and I try to piece together a relatively healthy meal. And still, at other times, what sounds good when I start preparing has no appeal once it is ready to eat, so I have a couple of bites and call it a day.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Combine the strange food relationship with (seemingly) never-ending fatigue and there is not much blog material, sorry to say.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">There are reasons for this food madness. I am pregnant: we are expecting our first child in May. </div><div style="text-align: justify;">(That sentence deserves a million ! after it - we are so very excited - but one by itself did not fit, maybe because this is not an AIM conversation or, in this age, a teenage text message.)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This time last year, I was excitedly <a href="http://www.comfort-foodie.com/2010/12/kitchen-toys.html">preparing for the holidays</a>. This year, not so much, at least not yet. Presents are almost all purchased, plans are made, and so on, but I'm having a hard time fully embracing the season. Is it the exhaustion? Maybe. The overwhelming desire to empty my house of almost everything we don't use on a daily basis? Something like that. It might be the stresses of the past month, with travel (the husband to a conference and the both of us to a wedding - congrats guys!) and holidays to host and massive career-affecting exams to pass (American Institute of Certified Planners, and I passed!). But we got through all of that, we are starting to relax and let the holiday season wash over us. The autumn-themed dishes that came out for breakfast the day after Thanksgiving certainly helped.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcd2arHbSv1lsQ-xXRYO35STem1xqnwJ7UxpV9gVBMnsnND7T-JkzOAJW5HYR6oSMiDRmoOrsilG7YhBIhasunrM16jQtofzgnEr9Ik4VMHSFmAhSbA4nHz_CaO9160XGWLZJcae5yU48/s1600/DSC_1316-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcd2arHbSv1lsQ-xXRYO35STem1xqnwJ7UxpV9gVBMnsnND7T-JkzOAJW5HYR6oSMiDRmoOrsilG7YhBIhasunrM16jQtofzgnEr9Ik4VMHSFmAhSbA4nHz_CaO9160XGWLZJcae5yU48/s320/DSC_1316-1.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">One of the first things that has sounded good and remained good throughout its life over the past few months has been this apple cake. The cake started as simmered apples and cinnamon to enjoy over ice cream after the Thanksgiving meal and <a href="http://www.comfort-foodie.com/2011/11/perfect-thanksgiving-turkey.html">perfect turkey</a>, and finished the next morning as a moist, spiced apple cake with crumb/streusel topping. Because it was an accident, or at least an experiment, there are no photographs of the process.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGv1xyo9WTaEdUyCGLiVaxB4Hu_FnMHFJNbBDsN413zJCmCiszCzbgT8NF3X13H7JKo6kBxK3yv52Q7ymCxjsr135ig1v8W1Smf4hZTGO985Dzwl_k94q9KJdJPyriZC_he_Q-rGUraVE/s1600/DSC_1319-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGv1xyo9WTaEdUyCGLiVaxB4Hu_FnMHFJNbBDsN413zJCmCiszCzbgT8NF3X13H7JKo6kBxK3yv52Q7ymCxjsr135ig1v8W1Smf4hZTGO985Dzwl_k94q9KJdJPyriZC_he_Q-rGUraVE/s400/DSC_1319-1.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Apples</div><div style="text-align: justify;">Johnagold apple, peeled and cut into 1/2-inch to 1-inch cubes</div><div style="text-align: justify;">Pink Lady apple, peeled and cut into 1/2-inch to 1-inch cubes</div><div style="text-align: justify;">2 tablespoons unsalted butter</div><div style="text-align: justify;">1/3 cup packed brown sugar</div><div style="text-align: justify;">1/2 teaspoon ground cinnamon</div><div style="text-align: justify;">1/2 cup water</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat all ingredients except for water over medium-low heat until heated through, stirring occasionally. Some of the apples will start to break down. Reduce heat and cover, let cook, stirring occasionally, for 15 minutes. Add water as needed if the mixture gets too thick or dry. Remove from heat. Can chill overnight.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cake</div><div style="text-align: justify;">3/4 cup unsalted butter, room temperature</div><div style="text-align: justify;">1 cup sugar</div><div style="text-align: justify;">3 eggs</div><div style="text-align: justify;">1 teaspoon vanilla extract</div><div style="text-align: justify;">3 cups flour (all-purpose)</div><div style="text-align: justify;">1 1/2 teaspoons baking soda</div><div style="text-align: justify;">1 1/2 teaspoons baking powder</div><div style="text-align: justify;">1/2 teaspoon nutmeg</div><div style="text-align: justify;">1 cup plus 2 tablespoons sour cream*</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat oven to 350. Grease a 9-inch springform pan or similar (the batter came within 1/2 inch of the top of my 3-inch tall springform pan, for reference). Cream butter and sugar. Add eggs, one at a time, and beat each until incorporated. Add vanilla, beat until incorporated. Remove from mixer. Add one cup flour and baking soda, stir until incorporated. Add 1/2 cup and 1 tablespoon sour cream, stir until incorporated. Add another one cup flour and baking powder, stir until incorporated. Add second 1/2 cup and 1 tablespoon sour cream, stir until incorporated. Add third one cup flour and nutmeg, stir until incorporated. Fold in apples mixture. Pour into your prepared pan.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Topping</div><div style="text-align: justify;">4 tablespoons flour</div><div style="text-align: justify;">3 tablespoons oats</div><div style="text-align: justify;">5 tablespoons brown sugar</div><div style="text-align: justify;">3 tablespoons unsalted butter, chilled, cut into chunks</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Combine all dry ingredients (no butter) in a bowl or small food processor. The food processor will grind the oats a bit, or if you prefer them whole then skip the processor. Add the butter and rub into clumps with your fingers, or process in pulses until combined and crumbly. Sprinkle topping over batter in pan. Bake for 55 minutes or longer, until cake is set and a toothpick comes out clean (might not be completely clean if it pierces an apple). Immediately remove the springform shell and let the cake cool. Serve warm or cool with whipped cream for dessert or coffee for breakfast.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5bHAbvKPb1PbPFfgRjKBqe4fFdpPxGJL5DGke-ml8TpRxDXnBai8pJrrrOvQjbOTLAk7QuREpk6xcLryNuleOrmXopyqAfO6SjBW3VoE2nmVzWWiuI-RCuV6hVc7hHiZAjPdh7gbMDE/s1600/DSC_1309-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5bHAbvKPb1PbPFfgRjKBqe4fFdpPxGJL5DGke-ml8TpRxDXnBai8pJrrrOvQjbOTLAk7QuREpk6xcLryNuleOrmXopyqAfO6SjBW3VoE2nmVzWWiuI-RCuV6hVc7hHiZAjPdh7gbMDE/s320/DSC_1309-1.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"></div><div style="text-align: justify;">*If you have 8 ounces of sour cream and no more, you can use yogurt or something similar in its place.</div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-10094092672417056832011-11-30T19:00:00.001-06:002011-11-30T19:00:02.378-06:00Perfect Thanksgiving TurkeyIt's the end of November. How did that happen?<br />
Thanksgiving has come and gone, and this year was surprisingly uneventful. We had planned to host a small group this year, the Husband's mom and my folks, but his mom was prohibited from flying because of a nasty illness. We had a small, 4-person meal, with a 12-pound bird for the three of us who eat such things. We tried a <a href="http://www.saveur.com/article/kitchen/How-To-Roast-Perfect-Turkey">new turkey recipe</a>, and while it cooked faster than expected, the results were stunning and magazine-worthy. The gravy was also outstanding. We omitted the wine and used our homemade broth to de-glaze the pan. I'm sure it would have been just as amazing with the wine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFct7vcF8XfEBiiecS5mrUNBkm2PdDKHnUqocVXRvm1XtLv46MDUPeCUYc-6_I-08kAiu4QfkIeRQFsKFMNEvTcoaYTj2K_toe3tVgIUTMZSxBPP5bydsV9iheiCHlhpZaptYCIToQGA/s1600/DSC_1295_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFct7vcF8XfEBiiecS5mrUNBkm2PdDKHnUqocVXRvm1XtLv46MDUPeCUYc-6_I-08kAiu4QfkIeRQFsKFMNEvTcoaYTj2K_toe3tVgIUTMZSxBPP5bydsV9iheiCHlhpZaptYCIToQGA/s320/DSC_1295_1.JPG" width="320" /></a></div><br />
<br />
The only thing I might do differently next time is figure out a way to get a little more flavor into the turkey. We stuffed the cavity with herbs, celery leaves, and onion, but I wanted a little more. The gravy took care of things this time around, but it would be nice to enjoy a flavorful piece of turkey without the gravy.<br />
<br />
The leftovers made several of the all-important day-after-Thanksgiving turkey sandwiches and a delicious turkey <a href="http://www.comfort-foodie.com/2010/02/favorite-friday.html">pot pie</a>.<br />
<br />
(Please forgive me for not including the turkey and gravy instructions. Saveur did a lovely job at capturing everything you need to know (and more) about this process.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtWFGR3gKvRZCRmo3Sw_zlL-XgBlyhhYX5g4oH1dXfVQYA40tSX8DX9Wc-Q4pkchCJD73LmuAOEC2C-ywRezxLb3ImtmtiwX30-ZBtOgpEhlo1mXcOfSrqJ4INE4FO8rsgCdv202MOtM/s1600/DSC_1299_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtWFGR3gKvRZCRmo3Sw_zlL-XgBlyhhYX5g4oH1dXfVQYA40tSX8DX9Wc-Q4pkchCJD73LmuAOEC2C-ywRezxLb3ImtmtiwX30-ZBtOgpEhlo1mXcOfSrqJ4INE4FO8rsgCdv202MOtM/s320/DSC_1299_1.JPG" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-44446394171023585912011-11-03T20:29:00.001-05:002011-11-03T20:29:00.406-05:00Absent, but not forgottenI promise I haven't forgotten about you. I was waiting for the lovely dear husband to finish his pizza post, but that was ages ago. You will be reassured to know he takes responsibility for the stagnant nature of late.<br />
So, while we wait, here is something to hold you over. And please feel free to bug the heck out of him until he gets it together and posts. Apparently writing a dissertation and fixing the house from the <a href="http://www.comfort-foodie.com/2011/04/big-plans.html">flood</a> take a lot of time. Or so he says.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80ZCCelRSMFEnC1hHfEOU8GO4bwg9ZIebb1y6TQ11jRN5_AdZLILsfv4cPet_kwjtYnK-kn10iF27GDvsCQp6hzhDj5XEoBVww2SA63EwIFXotkjx-femWlJhK-AxRxUiKXDzBUqUJkY/s1600/DSC_0302-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80ZCCelRSMFEnC1hHfEOU8GO4bwg9ZIebb1y6TQ11jRN5_AdZLILsfv4cPet_kwjtYnK-kn10iF27GDvsCQp6hzhDj5XEoBVww2SA63EwIFXotkjx-femWlJhK-AxRxUiKXDzBUqUJkY/s320/DSC_0302-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Last winter. Snow.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1DbvGRBObniOc5ixpCUibWVvO5noj883Mdf2wmjtchqnZKesA3WYtTkdf9lDtbCpkmGiDlrYgIR-7OrYZGlrsaAFXh8tuEruXm45Rt8K_UpqB39qery2IHS95cqyteSAbN2PeQiNZX8/s1600/DSC_1132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1DbvGRBObniOc5ixpCUibWVvO5noj883Mdf2wmjtchqnZKesA3WYtTkdf9lDtbCpkmGiDlrYgIR-7OrYZGlrsaAFXh8tuEruXm45Rt8K_UpqB39qery2IHS95cqyteSAbN2PeQiNZX8/s320/DSC_1132.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Taco seasonings.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Au2mi6LQJKs/Tn-6vUcEb8I/AAAAAAAAI5Q/tKMs_Y_q3UM/s1600/2011-09-25_18-32-56_333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/-Au2mi6LQJKs/Tn-6vUcEb8I/AAAAAAAAI5Q/tKMs_Y_q3UM/s320/2011-09-25_18-32-56_333.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Hot. September 25. The high at the house that day was 110. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-m_WhKn5XAKw/Tq807Ws-UBI/AAAAAAAAJD8/QIrbuwHtmgU/s1600/2011-10-31_18-51-38_214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/-m_WhKn5XAKw/Tq807Ws-UBI/AAAAAAAAJD8/QIrbuwHtmgU/s320/2011-10-31_18-51-38_214.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Happy Halloween!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-33920016449532139052011-07-16T11:50:00.001-05:002011-07-16T12:00:44.024-05:00Pizza ThrowdownWe took our annual Canada trip a few weeks back, and a part of that trip was the annual food throwdown, or cook-off if you're from around here. Last year was wings, this year, pizza. There were 6 entries and 5 judges, an afternoon of pizza cooking and eating, and lovely Canadian weather that meant we could spend most of the day outside. Prizes include bragging rights, drinks service, and, this year, the privilege of choosing the theme for next year's competition.More on that one later.<br />
<br />
The Husband spent several weekends prior to the trip practicing, preparing, and generally making lots of pizza. We tried crust recipes, sauces, and a variety of toppings before settling on our favorite combination. As we learned, however, only so much preparation with American ingredients can be done for a contest in Canada. Food is different up there. We couldn't find the tomatoes or the sausage we wanted to use, but we made due and the substitutions were more than adequate. Our WINNING recipe for dough, sauce, and toppings will follow this post, with a few words from my first guest blogger, the Husband himself. (That's right, we won the pizza throwdown!)<br />
<br />
(Side note: I love going to the grocery store in Canada, because they do have different foods, brands, and produce readily available. In Canada, Kraft makes peanut butter. Even so, after this trip, and the failed attempts to find particular pizza ingredients, I was very thankful for my HEB waiting for me back home.)<br />
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Here are some of the moments from the contest:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6D9FaraDnwpGunu0cU2HOnmqKR5zjVnOgKaitpMnBqNyIRFjfJX1eAq-4-fYoPTvKFPXWNRwYOm-bf9hZtJ5r5IYkYFNjzF4HCFPl4EFpsPCMxdg04ryAV9ju8wwKIaXW8eEcPSsax8/s1600/DSC_1101-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6D9FaraDnwpGunu0cU2HOnmqKR5zjVnOgKaitpMnBqNyIRFjfJX1eAq-4-fYoPTvKFPXWNRwYOm-bf9hZtJ5r5IYkYFNjzF4HCFPl4EFpsPCMxdg04ryAV9ju8wwKIaXW8eEcPSsax8/s200/DSC_1101-1.JPG" width="200" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEoEseevcsrhlvZ3MMZxOu7OeqWP6hyoAcX3nNTkjIofpW_esYGtjmD1fpAPsVPmgWHj-ixsee135bbM9kKWf54sB9V-70xVMq0Jtgp6drcxFrSbrSmfArjclSvFo_dzvGfgoE75IP8c/s1600/DSC_1102-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEoEseevcsrhlvZ3MMZxOu7OeqWP6hyoAcX3nNTkjIofpW_esYGtjmD1fpAPsVPmgWHj-ixsee135bbM9kKWf54sB9V-70xVMq0Jtgp6drcxFrSbrSmfArjclSvFo_dzvGfgoE75IP8c/s200/DSC_1102-1.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkciPC3sWAudoVgmeIOUXYKuaSG_UYN4YBta6h5FTc6ELi99paUm0T_8L0HOQ1pxkEZnyJ6Raemt6lTtiauACHQA_1cDhbqeThZQ3ebQOPYMpFMC2p4PXww1aUymwYRuVajzaTc095JE8/s1600/DSC_1105-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkciPC3sWAudoVgmeIOUXYKuaSG_UYN4YBta6h5FTc6ELi99paUm0T_8L0HOQ1pxkEZnyJ6Raemt6lTtiauACHQA_1cDhbqeThZQ3ebQOPYMpFMC2p4PXww1aUymwYRuVajzaTc095JE8/s200/DSC_1105-1.JPG" width="200" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdiyY1f5XCLLVlCIUTpUZFMeMb2lKu6NxQrIgt8Gv4Lcyp5FxH-kU6lM3RmoPsXr7vgJPFSoox-cuRzm0qPar7CMzt_bl-uRaiBZyiSaMj_e4AjtYlLpDbseb0PSPEISEualXh6ghpDo/s1600/DSC_1103-1.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdiyY1f5XCLLVlCIUTpUZFMeMb2lKu6NxQrIgt8Gv4Lcyp5FxH-kU6lM3RmoPsXr7vgJPFSoox-cuRzm0qPar7CMzt_bl-uRaiBZyiSaMj_e4AjtYlLpDbseb0PSPEISEualXh6ghpDo/s200/DSC_1103-1.JPG" width="200" /></a><br />
Contestants<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFO-bInC1spOE-mcz3TyGGdtt2mWaMrzwOsHLX1yNM8HOiwV3LN-4oE4_UhFPr1ebeBSbvpvxNjNjuVvEdKgh3uK5iVQhhqhYzlYcOEn4Iu5yxZsigTTMi6Qjf0AnS3nmUT17dvaCLJw/s1600/DSC_1106-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFO-bInC1spOE-mcz3TyGGdtt2mWaMrzwOsHLX1yNM8HOiwV3LN-4oE4_UhFPr1ebeBSbvpvxNjNjuVvEdKgh3uK5iVQhhqhYzlYcOEn4Iu5yxZsigTTMi6Qjf0AnS3nmUT17dvaCLJw/s320/DSC_1106-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Making Pizza</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3Yqpwo2IxRfHW7sp_KG_IoXgVvsd61bJ5y548gi3NfBCbHdxsMke4ubyssA7Ziotjmk4S2IaojpcrpfRfLvoQFQ_cSHGr5F1r8kcGSl-SYu4Deb26U62Q3b9Ib_fTAHUWLVoCbvoDEM/s1600/DSC_1111-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3Yqpwo2IxRfHW7sp_KG_IoXgVvsd61bJ5y548gi3NfBCbHdxsMke4ubyssA7Ziotjmk4S2IaojpcrpfRfLvoQFQ_cSHGr5F1r8kcGSl-SYu4Deb26U62Q3b9Ib_fTAHUWLVoCbvoDEM/s320/DSC_1111-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">The Judges' Table</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgSDLderWtAY-w8YFz1P2e69hd8NER85gGPG_xbqSEl6Ew6r4U9rPILabzu1PJx6oy-ft3Ym6pELkC7GsMbZGxhU1DIklxNhkXoaY0csO4b0O3qCngZ5eGtIbGJCU1ydcyMfHNJSTp50/s1600/DSC_1112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgSDLderWtAY-w8YFz1P2e69hd8NER85gGPG_xbqSEl6Ew6r4U9rPILabzu1PJx6oy-ft3Ym6pELkC7GsMbZGxhU1DIklxNhkXoaY0csO4b0O3qCngZ5eGtIbGJCU1ydcyMfHNJSTp50/s320/DSC_1112.JPG" width="212" /></a></div><div class="separator" style="clear: both; text-align: left;">Kitchen Work</div><div style="text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ac8AJca8_hHN9LFZK1AEK34rqurbzXbKUkq5J4R6d5JA8mytp2_MtkMNUcua2qFVQBYD3KnvKFBduq1KoAqo0q_-YcP9s3Asp4dOeLQoskC2T4A_52sb2W8zUTYgmxtsshjzPJrY7IU/s1600/DSC_1118-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ac8AJca8_hHN9LFZK1AEK34rqurbzXbKUkq5J4R6d5JA8mytp2_MtkMNUcua2qFVQBYD3KnvKFBduq1KoAqo0q_-YcP9s3Asp4dOeLQoskC2T4A_52sb2W8zUTYgmxtsshjzPJrY7IU/s320/DSC_1118-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Tossing Dough</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNr4VVBpCm8V5KQB9C0mioE4PDoBmXhbd6b90ViM4Lee4zmsXLs5Mue_yPQxk4qxF6NfDIc0T-9jufIB79fPzQY7w7Sq2jjTXAHS8qnyLinRcOwxTt8YeTrwR70n9SQhvWBPg437ewX0/s1600/DSC_1119-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNr4VVBpCm8V5KQB9C0mioE4PDoBmXhbd6b90ViM4Lee4zmsXLs5Mue_yPQxk4qxF6NfDIc0T-9jufIB79fPzQY7w7Sq2jjTXAHS8qnyLinRcOwxTt8YeTrwR70n9SQhvWBPg437ewX0/s320/DSC_1119-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Another Contestant</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUjhOWv30TXhXvIgC0xCDgqTMIR85VJePvOzU1z4PWATeE7jrvabgUE2Qt8q8U0yUfryLI8yGcAeBN4xwLtJOWK3jlbncNDRl7rUO-ZJHsCocs05AY2UCmGfpN-cLb1wLia_e8ML5E80/s1600/DSC_1126-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUjhOWv30TXhXvIgC0xCDgqTMIR85VJePvOzU1z4PWATeE7jrvabgUE2Qt8q8U0yUfryLI8yGcAeBN4xwLtJOWK3jlbncNDRl7rUO-ZJHsCocs05AY2UCmGfpN-cLb1wLia_e8ML5E80/s320/DSC_1126-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">The Final Contestant (and the winner!)</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxG8gNz4FyUmnInPxuyT2vJY2fOFWAPFmbiI7Xrr48xpkZgJq-6258sYqqEbW62_dzoNiTHtHkPb5sol2vLnQOiynIBhzRoy4t6wSNCZ-b1C4TbvI3AeGONZs20GiWRH17g0osukJMo0/s1600/DSC_1129-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxG8gNz4FyUmnInPxuyT2vJY2fOFWAPFmbiI7Xrr48xpkZgJq-6258sYqqEbW62_dzoNiTHtHkPb5sol2vLnQOiynIBhzRoy4t6wSNCZ-b1C4TbvI3AeGONZs20GiWRH17g0osukJMo0/s320/DSC_1129-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Judges hard at work</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTcBI9azX6pql8SvFyNEja6hBMTgp2mZ4Sr76sE7Xt_yX0Jr7uHhPOCizEVXWERCFJ2ztRvtQzKlpem9hFS3bizjGzwRg1X-fFsns9cWD2JAY8tlKfagvB29IpecxcrJ7v78bTi9QfGk/s1600/DSC_1137-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTcBI9azX6pql8SvFyNEja6hBMTgp2mZ4Sr76sE7Xt_yX0Jr7uHhPOCizEVXWERCFJ2ztRvtQzKlpem9hFS3bizjGzwRg1X-fFsns9cWD2JAY8tlKfagvB29IpecxcrJ7v78bTi9QfGk/s320/DSC_1137-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Judges discussing their tastes</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVy68mR1YiZWG96V1V85VPYLSXMN_SHJzdNWKiMA9nb2kDt6t4HfJ8tQrDIXZiSyOSebudRgkiDw0XQFLfHcTRpkvEyHjKC6WMecDVZ_CEj1EKmEghVI8twIQSSF3rDq07CMPoqhdGKz4/s1600/DSC_1177-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVy68mR1YiZWG96V1V85VPYLSXMN_SHJzdNWKiMA9nb2kDt6t4HfJ8tQrDIXZiSyOSebudRgkiDw0XQFLfHcTRpkvEyHjKC6WMecDVZ_CEj1EKmEghVI8twIQSSF3rDq07CMPoqhdGKz4/s320/DSC_1177-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Presentation to the Winner</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAOIdGDAY7TMAky7zLpOWuRFRMaVCtW9oCyq5S9gUlntqLDxbU73DLGf0a5I7Gh-IOdoH-OkJuNyX24SzHXL31KsC7voi7hcpu2vMiDVOBnp7fC2pKew353tucLncAZ72MKBN2tJKBi0/s1600/DSC_1178-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAOIdGDAY7TMAky7zLpOWuRFRMaVCtW9oCyq5S9gUlntqLDxbU73DLGf0a5I7Gh-IOdoH-OkJuNyX24SzHXL31KsC7voi7hcpu2vMiDVOBnp7fC2pKew353tucLncAZ72MKBN2tJKBi0/s400/DSC_1178-1.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">We did it!</div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-22626242745215263702011-06-21T19:03:00.000-05:002011-06-21T19:03:43.740-05:00Vanilla Beans and Tito's VodkaFinally! My vanilla beans arrived, and the husband brought home a small bottle of vodka, so my vanilla making can commence.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2QtwSMoomseukl88im1kaIecmntZ6x0xahY69SFSTXx26WNba_ev0FwMWKTTKRf26MtH7pM76kpsdMmmftU31RGj1hQPDUSTM5o3GB0GpbCGgo_xi0yqo2_4iw8R-qt8MQCos__WR8A/s1600/DSC_0719-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2QtwSMoomseukl88im1kaIecmntZ6x0xahY69SFSTXx26WNba_ev0FwMWKTTKRf26MtH7pM76kpsdMmmftU31RGj1hQPDUSTM5o3GB0GpbCGgo_xi0yqo2_4iw8R-qt8MQCos__WR8A/s640/DSC_0719-1.JPG" width="424" /></a></div><div class="separator" style="clear: both; text-align: left;">I chose a lovely bottle of my favorite vodka, the locally distilled Tito's, for the base. Vanilla beans from Mexico will infuse their rich, slightly smokey flavor over the next 2 to 6 months. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Apparently, all I have to do is shake it occasionally (and be patient) and after awhile, I'll have some fantastic homemade vanilla.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnzL54KGn0RQwnsGsK_2dyNFfGeWZnRakctx47HnnDAaRqcUeVtjVoIAgJnuRKOshmGyXpY4rMeUPKGzWOiQGS07mewGdYjYVmp8yaRvrLhso1a4D685yhG1qTZ4dLk3nhn7Gk03UIYw/s1600/DSC_0715-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnzL54KGn0RQwnsGsK_2dyNFfGeWZnRakctx47HnnDAaRqcUeVtjVoIAgJnuRKOshmGyXpY4rMeUPKGzWOiQGS07mewGdYjYVmp8yaRvrLhso1a4D685yhG1qTZ4dLk3nhn7Gk03UIYw/s640/DSC_0715-1.JPG" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'll keep you posted, with pictures monthly and a review of the final product once I deem it recipe-worthy.</div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com2tag:blogger.com,1999:blog-1693529230355771744.post-84583060663059671092011-06-06T18:00:00.019-05:002011-06-06T18:00:00.736-05:00Fish TacosMmm. My relationship with tacos only recently expanded to include those with fish. They were rare, hard to spot on a restaurant menu growing up, at least here in Texas, or my eating habits did not include much fish, a direct consequence of only eating (and not much liking) gefilte fish, according to the Husband. Things might have been different in, say, California. A Bon Appetit (involved, multi-step, chill overnight) <a href="http://www.bonappetit.com/recipes/2009/08/grilled_salmon_tacos">recipe</a> got me started, and we've adapted it and changed up some of the components so it can be a quick weeknight meal instead of a drawn-out, only-on-the-weekend affair.<br />
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We actually made these ages ago, but I found the pictures over the weekend and almost cried because I hadn't shared them yet. Okay, maybe not, but I was curious as to what was taking me so long to get this goodness to you.<br />
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Ingredients and directions, since there are many components<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHQREkTANHvRLtlNLXHjE94mfokXp1PVJPDwj7L4Ce2VQ0gVhOdb0yH66Hf2i_FMqqb8Z0jif8awDNGaFL-z7LKrnfVPL__LVEgZQT5sRUVWehtpHTgPTsSARQJOIbEd3cmm5ZL0a1rk/s1600/DSC_0256-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHQREkTANHvRLtlNLXHjE94mfokXp1PVJPDwj7L4Ce2VQ0gVhOdb0yH66Hf2i_FMqqb8Z0jif8awDNGaFL-z7LKrnfVPL__LVEgZQT5sRUVWehtpHTgPTsSARQJOIbEd3cmm5ZL0a1rk/s320/DSC_0256-1.JPG" width="320" /></a><br />
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<b>Fish</b><br />
4 to 6 oz fish per person (we used tilapia, we've also used salmon and orange roughy)<br />
1 tablespoon achiote paste (found in the Latin food aisle, comes in a box)<br />
1 table spoon olive oil<br />
1/2 cup flour (optional)<br />
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Combine the achiote paste and olive oil in a small bowl. Slather onto the fish, and cover and chill for at least 30 minutes, or up to four hours if you've got time. While the fish is chilling, prepare the other components of the dish, so everything is ready to go when the fish goes in the pan.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvW8bSvHZGpDhe-Lz7ELrKhL2k5DhUPemcmesQjLW-UNH7xfGIdZ2IviM57xK6vsN-tGCT3qVboh6K0DtznPmQ9aJNNiWDofzy2CYJOwtKtVWdFifK06SnfjzkLXuRsSwhRUvJiOLWBQ/s1600/DSC_0264-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvW8bSvHZGpDhe-Lz7ELrKhL2k5DhUPemcmesQjLW-UNH7xfGIdZ2IviM57xK6vsN-tGCT3qVboh6K0DtznPmQ9aJNNiWDofzy2CYJOwtKtVWdFifK06SnfjzkLXuRsSwhRUvJiOLWBQ/s320/DSC_0264-1.JPG" width="320" /></a></div><br />
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Coat both sides of fish lightly with flour prior to cooking. (Optional)<br />
Cook in a large pan over medium high heat, turning once, until cooked through or desired doneness is reached. Cooking times vary for different types of fish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVtHxAKt13M-NHN3ZdUUrnL12Xf_QCLMooBHuc1BsXCdR9_7TrXBWrt5KGWSr2yp1vSp8kxfrQceIDtgYRTCv9BqC0ln6CmuAZnxUlYwesKkhJqfJir4T_I7pHttb9S8HKc_2245yHwo/s1600/DSC_0272-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVtHxAKt13M-NHN3ZdUUrnL12Xf_QCLMooBHuc1BsXCdR9_7TrXBWrt5KGWSr2yp1vSp8kxfrQceIDtgYRTCv9BqC0ln6CmuAZnxUlYwesKkhJqfJir4T_I7pHttb9S8HKc_2245yHwo/s320/DSC_0272-1.JPG" width="320" /></a></div><br />
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<b>Salsa</b><br />
1 cup black beans<br />
1 cup corn<br />
1 cup chopped tomatoes<br />
1/2 cup cilantro (or to taste)<br />
1 cup chopped onion, rinsed<br />
Jalepeno, or serrano, chopped (seeds have the heat, use gloves or be very careful and don't touch your eyes while handling chili peppers)<br />
1 tablespoon lime juice, or more to taste<br />
Combine all ingredients into a bowl and stir to combine. Taste and adjust salt, pepper, lime juice, cilantro, and heat as needed. Ideally, this salsa will sit for a couple of hours or longer to allow flavors to combine, but it doesn't have to.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7-FCozRwWGMS8qn_ZK5BMwkCMsY6tsYiXtl76TnGTu4I9DwhMhhnCuZBNniQOTtLX0pcUj3oB4Wmg028Rtie8MF2nBoqHns8kAnnCqa_naPEoq4_fRuwpaxblNoF7esob7Jcqk93Efc/s1600/DSC_0268-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7-FCozRwWGMS8qn_ZK5BMwkCMsY6tsYiXtl76TnGTu4I9DwhMhhnCuZBNniQOTtLX0pcUj3oB4Wmg028Rtie8MF2nBoqHns8kAnnCqa_naPEoq4_fRuwpaxblNoF7esob7Jcqk93Efc/s320/DSC_0268-1.JPG" width="320" /></a></div><br />
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<b>Chipotle Mayo</b><br />
1/2 cup mayonnaise<br />
1 tablespoon adobo sauce from canned chipotle chilis in adobo, plus one half to one chili chopped<br />
Combine mayo and sauce (and chili if using) in small bowl, stir to combine.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6NkW0DInwj21e-j579eHsP1rQbjU1dmjKDbUYpUOUNYMMGW2ZdlfnqJOd3vk8YeOwDAnzOhTCphExwxkc_AXVclcgg6u_26ffw8c-QvrXhSehicfnkrMNEQRuKz1ixW6w2w6C-4-cQo/s1600/DSC_0277-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6NkW0DInwj21e-j579eHsP1rQbjU1dmjKDbUYpUOUNYMMGW2ZdlfnqJOd3vk8YeOwDAnzOhTCphExwxkc_AXVclcgg6u_26ffw8c-QvrXhSehicfnkrMNEQRuKz1ixW6w2w6C-4-cQo/s320/DSC_0277-1.JPG" width="320" /></a></div><br />
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<b>Tortillas</b><br />
Tortillas<br />
Olive oil<br />
Chili powder (or other spices as desired)<br />
Brush tortillas with olive oil, sprinkle with spices. Grill tortillas for 30 seconds on each side, until heated through. Grilling tortillas gives them amazing flavor.<br />
(no pictures of that part, sorry)<br />
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<b>Other toppings, as desired</b><br />
Cabbage, sliced or shredded<br />
Avocado<br />
Cheese<br />
Mango, chopped<br />
Fresh lime wedges<br />
Cilantro<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNI8804ZanCKZlsRo_0Z58U6AXp6ldzuaofX1RYXS6u7Zk4sYRA_kDGtQHwulZSBLo6c4RuIAB7FPdByqxirZoAqsdldxsdNbzja5fX2Rzzj2zcZp9ZZVTvKqcu3kE5HIKHh98jy0C9wc/s1600/DSC_0263-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNI8804ZanCKZlsRo_0Z58U6AXp6ldzuaofX1RYXS6u7Zk4sYRA_kDGtQHwulZSBLo6c4RuIAB7FPdByqxirZoAqsdldxsdNbzja5fX2Rzzj2zcZp9ZZVTvKqcu3kE5HIKHh98jy0C9wc/s320/DSC_0263-1.JPG" width="320" /></a></div><br />
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<b>Assembly</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZm0POv0YIvQfpY2X8zc2qa0PLuaiW3G6b3nVulLMrvdKYG7wDEQwqci7sscYm948rGuulnm6e4e_-foAh9hMkAc3F9lcMiMwHFp_9KplDh7H8xu5Kd3C1M4YDszzv5vmWNdYcoRLc8A/s1600/DSC_0276-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZm0POv0YIvQfpY2X8zc2qa0PLuaiW3G6b3nVulLMrvdKYG7wDEQwqci7sscYm948rGuulnm6e4e_-foAh9hMkAc3F9lcMiMwHFp_9KplDh7H8xu5Kd3C1M4YDszzv5vmWNdYcoRLc8A/s320/DSC_0276-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">We start with tortillas.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_X_fxAb4CHhETgf-NNf1XUrAZ3mZ7OizMyNFaKkSR-FE_WObZHY23NyZHOIXLABCUwbrZFd4YjDLgfCZnziTyt0BNe8RAd5n9nkVBY1BdUS68w31wJXxrYzNeCXvwCMeT5NWEbT-sis/s1600/DSC_0278-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_X_fxAb4CHhETgf-NNf1XUrAZ3mZ7OizMyNFaKkSR-FE_WObZHY23NyZHOIXLABCUwbrZFd4YjDLgfCZnziTyt0BNe8RAd5n9nkVBY1BdUS68w31wJXxrYzNeCXvwCMeT5NWEbT-sis/s320/DSC_0278-1.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">Then add the chipotle mayo, then the fish.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjLYJTdxU9A-HRZUEDJkOGNatqUFJF-xzUnUIYp3e2uDo7a1_weFdbo_t5sFBO30UZ-prRrc4tvhSYZNvNnRR4A8z9Q1Av-tW-mqoVze9BtZ6UhyphenhyphenMOkEKCZSIoqO_pMzp5rdmOpeymmU/s1600/DSC_0281-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjLYJTdxU9A-HRZUEDJkOGNatqUFJF-xzUnUIYp3e2uDo7a1_weFdbo_t5sFBO30UZ-prRrc4tvhSYZNvNnRR4A8z9Q1Av-tW-mqoVze9BtZ6UhyphenhyphenMOkEKCZSIoqO_pMzp5rdmOpeymmU/s320/DSC_0281-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Next comes salsa, cheese, and mango. I add cabbage at this step but the husband does not.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_PvZ5Y5DN9cDRAXnetscURct0IdQn3MWSgqpzDEMCCicIjQieB-fJNg_CAswLYHPjqdQ2OFpRx5QLY3t40hcD8Bn6io-GawXyFxuPDkxJKijksCfF0mdpE6d0H7e2gBQK2htbfHi_v0/s1600/DSC_0284-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_PvZ5Y5DN9cDRAXnetscURct0IdQn3MWSgqpzDEMCCicIjQieB-fJNg_CAswLYHPjqdQ2OFpRx5QLY3t40hcD8Bn6io-GawXyFxuPDkxJKijksCfF0mdpE6d0H7e2gBQK2htbfHi_v0/s320/DSC_0284-1.JPG" width="320" /></a></div><br />
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Avocado tops it up, then time to enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqN6o_6eo0bPt4lyvt_WJ7p_IV7lCsAhLmXF9Tfk_Wi_7CIx_0SXGxYwFjim6ZwxXhiZNMFgcUcUoANGX26W0gL_9rAWXrGStbkWv56w8zhrnvVidiudTMaUGx09xBoUJ-OegJkKnVhs/s1600/DSC_0287-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqN6o_6eo0bPt4lyvt_WJ7p_IV7lCsAhLmXF9Tfk_Wi_7CIx_0SXGxYwFjim6ZwxXhiZNMFgcUcUoANGX26W0gL_9rAWXrGStbkWv56w8zhrnvVidiudTMaUGx09xBoUJ-OegJkKnVhs/s320/DSC_0287-1.JPG" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-82863724366963142642011-06-04T11:50:00.000-05:002011-06-04T11:50:15.590-05:00Long Shopping List (and flood pictures!)It's Saturday morning, and that means magazines, cookbooks, and a shopping list. It's actually been awhile since I've created a grocery list this way, but it is the preferred method since it means we will then have actual rounded meals. Planned out ahead of time, not decided upon at the last minute because steaks looked good at the grocery store. Again.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoiaxbP2IhwmanydYZ6lW84C8hwWqwI5KKEl_B_fD_U3iwhkDHqqLdniC3-SNtLgsjpkIljaKaZa-dy0wDtSjjNCU0GsaFcpD2Mp0VefW4cLzKxIpRcT0L1BUOQSlxCJrffFtKIB7G17Q/s1600/DSC_0865-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoiaxbP2IhwmanydYZ6lW84C8hwWqwI5KKEl_B_fD_U3iwhkDHqqLdniC3-SNtLgsjpkIljaKaZa-dy0wDtSjjNCU0GsaFcpD2Mp0VefW4cLzKxIpRcT0L1BUOQSlxCJrffFtKIB7G17Q/s320/DSC_0865-1.JPG" width="228" /></a></div><br />
So this weekend, along with this long list, we have a menu for the week. Tonight is salmon with mango-peach salsa, broccoli, and cilantro-lime rice. Also in the running for dinners this week are the <a href="http://www.bonappetit.com/recipes/quick-recipes/2011/06/lettuce-cups-with-stir-fried-chicken">lettuce cups</a> in this month's Bon Appetit, a favorite <a href="http://www.bonappetit.com/recipes/2009/06/homemade_tagliatelle_with_zucchini_flowers_and_cherry_tomatoes">summertime tagliatellle</a> with cherry tomatoes and zucchini, and something to accompany a tomato cucumber salad that I will continue to make all summer long, while these ingredients are at their best.<br />
My goal: to post at least one of these recipes this week. Maybe more, if I get ambitious.<br />
In other news, part of why this blog has been so lacking in new content the past month or so is because we're still dealing with the aftermath of our <a href="http://www.comfort-foodie.com/2011/04/big-plans.html">house flooding</a>. All of the furniture that is usually in our guest room and library/workout room is in the den off the kitchen, and throughout the hallways. It is a constant reminder of how much work we have done and have left to do before returning to normal. We're doing the work ourselves, trying to get the most out of the insurance money. The two rooms have their new floors and baseboards in them. This weekend we plan to caulk and paint, with the hopes of starting to move furniture back in Sunday night or Monday.<br />
Reviewing the pictures of the damage to post on here, I recalled the one massive feeling of the day, aside from the despair that coated everything. Never is it more clear how much stuff you have than when you're forced to move it quickly to prevent ruin. The other part of that, at least for me, was the realization of exactly how clean we keep the house on a regular basis, because a lot of the stuff that had to be moved would not have been there if the house was immaculate. I would like to say I learned from this experience and now keep the house shiny and clean with everything put away, and maybe after we get finished with the renovations I will, but now there is still stuff all over the house (in fairness, there kind of has to be now). We'll see.<br />
Aside from new floors, the major positive that came out of this experience is the huge amount of stuff I was finally able (allowed myself) to get rid of. The trunks of my car and my mom's car were both completely full of clothes and other goodwill-worthy items. That part of it felt good.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotzHL9dRu6QFWyPnsw67HOjT6j0E4KR9mtmBZYkO3YSSUGLCAYWMgH82TnVmW4ZewunVLwDNRA5jl1m_U68tHfTKr6k-TE5mBCUJlRM7wBZJyJhhaoiAmm1fgvNjQcqAawA_H2esvtbE/s1600/DSC_0307-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotzHL9dRu6QFWyPnsw67HOjT6j0E4KR9mtmBZYkO3YSSUGLCAYWMgH82TnVmW4ZewunVLwDNRA5jl1m_U68tHfTKr6k-TE5mBCUJlRM7wBZJyJhhaoiAmm1fgvNjQcqAawA_H2esvtbE/s320/DSC_0307-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">The water seeping into the garage. The garage is at the front of the house, the broken toilet at the back.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSe-wh30QvtUngkGHJ4aRIL9RFMoprUKJqBD-e21IowqXkUkdsm80OLoCzQsG9cecbXkTIT5E4b1JW32eI06CqQLUmjURoqc7YSPija7Bfjfp2OImnX_pJFgULZ5jCNx34bJQjl52pb18/s1600/DSC_0317-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSe-wh30QvtUngkGHJ4aRIL9RFMoprUKJqBD-e21IowqXkUkdsm80OLoCzQsG9cecbXkTIT5E4b1JW32eI06CqQLUmjURoqc7YSPija7Bfjfp2OImnX_pJFgULZ5jCNx34bJQjl52pb18/s320/DSC_0317-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Water on the rug in the bedroom. The pile of clothes at the top of the picture was in the bathroom, laundry sorted and ready to get washed.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8z9wlWu4u_Gkv4_NmIvy6J6LeJYNwRQz8r2z2IaPRDQCPpYm3UsgycTdaAJD5PH15RBKPmb3E7l9aHMg_3Y3QrfJKRWJjewe-Ueqw78O_mE4roXU8dMOkvXR4yKQrfZ2xpD285V_xmMk/s1600/DSC_0340-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8z9wlWu4u_Gkv4_NmIvy6J6LeJYNwRQz8r2z2IaPRDQCPpYm3UsgycTdaAJD5PH15RBKPmb3E7l9aHMg_3Y3QrfJKRWJjewe-Ueqw78O_mE4roXU8dMOkvXR4yKQrfZ2xpD285V_xmMk/s320/DSC_0340-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Closet in the guest room.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9J268tgNWBeKiqZsAepxx8BrkgFWI6LVgmGOXdPK6XagUZx7wraraYTf9VuS0cSP3BBDZ1dwSPqb0Err8BbELnJd-eTE6_q8P5xuqW4ZYJ6Ryd6wpWh4sRS3lKf4Ph4DAddlJJ7DI2Q/s1600/DSC_0349-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9J268tgNWBeKiqZsAepxx8BrkgFWI6LVgmGOXdPK6XagUZx7wraraYTf9VuS0cSP3BBDZ1dwSPqb0Err8BbELnJd-eTE6_q8P5xuqW4ZYJ6Ryd6wpWh4sRS3lKf4Ph4DAddlJJ7DI2Q/s320/DSC_0349-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Floor of the guest room. The comforter absorbed a lot of the water - the edge was in contact with the floor. The bed was one of the first places we started stacking things to get them off of the floor.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlt49rJuayeKdJC9P3OW26DWgcH7npduw25hwdOtn3zhq3KQ5u0Nxzk3MJ0utgIzriuP4GEuxjgWDdttdw-pC1o8sDkkV9xb_hyphenhyphen4TlumuQVw_N8-1kO4Fiy-Btxx6mu6364O8db5xY6k/s1600/DSC_0382-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlt49rJuayeKdJC9P3OW26DWgcH7npduw25hwdOtn3zhq3KQ5u0Nxzk3MJ0utgIzriuP4GEuxjgWDdttdw-pC1o8sDkkV9xb_hyphenhyphen4TlumuQVw_N8-1kO4Fiy-Btxx6mu6364O8db5xY6k/s320/DSC_0382-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">The den off the kitchen, with the contents of bookshelves and the floor of my closet.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfqXfkOLB8iv_1fwBkAUNW0ZOy1LkCKjsMckddNVtaEfCNpOFL81kst-s361hm7bb325nxqUSm-QURjL5pk3XRBoy1QCknDsQ1l1x9ZF7-AnG-DDAvg97RLB8X7qsFOQN_Q8DyHiLxAc/s1600/DSC_0371-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfqXfkOLB8iv_1fwBkAUNW0ZOy1LkCKjsMckddNVtaEfCNpOFL81kst-s361hm7bb325nxqUSm-QURjL5pk3XRBoy1QCknDsQ1l1x9ZF7-AnG-DDAvg97RLB8X7qsFOQN_Q8DyHiLxAc/s320/DSC_0371-1.JPG" width="212" /></a></div><div class="separator" style="clear: both; text-align: center;">The giant fans that dried out the house (and drove us crazy with the noise for days).</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2iAMlCggSAwMjhlyjv3kY2ycB6H7bskDNo2lZmZ53BfHIzP1d70Sg0ZS-TH335Th4oT3MQq7aakL4qBTmDn2CbWCQAaYuPxSnYUbqCKh2KRcZhrw6cudTby6X6DJSittTlAlBg-YMLTo/s1600/DSC_0383-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2iAMlCggSAwMjhlyjv3kY2ycB6H7bskDNo2lZmZ53BfHIzP1d70Sg0ZS-TH335Th4oT3MQq7aakL4qBTmDn2CbWCQAaYuPxSnYUbqCKh2KRcZhrw6cudTby6X6DJSittTlAlBg-YMLTo/s200/DSC_0383-1.JPG" width="180" /></a></div><div class="separator" style="clear: both; text-align: center;">The fan and dehumidifier in the bedroom. They only tore out half the flooring in that room because the water only reached so far. The floor is still like that.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NywgfuJp668R46Z1yHv05DXHtKdtlbkm7a1pLueG35P8f0Drz0LGwL8L1u1ChCSFzTcLV1qwBNdwuSIs_pyjE9uhnnWjvtgbZ7CsrKkkqkLA2YEUStwi4uj8BulvPu7sP6-DhMtoz_c/s1600/DSC_0386-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NywgfuJp668R46Z1yHv05DXHtKdtlbkm7a1pLueG35P8f0Drz0LGwL8L1u1ChCSFzTcLV1qwBNdwuSIs_pyjE9uhnnWjvtgbZ7CsrKkkqkLA2YEUStwi4uj8BulvPu7sP6-DhMtoz_c/s320/DSC_0386-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">The bathroom. The cords ran all over the house to various outlets and bathtubs.</div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-2688072353936790482011-05-06T18:30:00.001-05:002011-05-06T18:30:00.260-05:00Braised Beef Short RibsBon Appetit calls this recipe the new beef stew, I call it YUM.<br />
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Well, they also call it Zinfandel Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes. Funily enough, it comes from one of the issues that has many favorite recipes of ours, May 2009. We regularly make the Ragu, the Macaroni and Cheese, and sometimes the apple tartlettes. Those recipes, and my default short ribs recipe (the slow cooker is involved, as is bar-b-que sauce), might have something to do with why it took me so long to try these short ribs.<br />
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The prep is easy, brown the ribs,<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfde9qTtzuraiUu_-XmAqic_Vh-bQV5LLrdXrkK7dmtKq6k7BUu1onMWGbIaatzGOML2O2O86QdvBFQ-du0nMIYPzAeUMns_YXNEOFHQx8Eb6O-ehP8K6ao4QvqJY7HgJbGGXYMzBppK0/s1600/DSC_0637-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfde9qTtzuraiUu_-XmAqic_Vh-bQV5LLrdXrkK7dmtKq6k7BUu1onMWGbIaatzGOML2O2O86QdvBFQ-du0nMIYPzAeUMns_YXNEOFHQx8Eb6O-ehP8K6ao4QvqJY7HgJbGGXYMzBppK0/s320/DSC_0637-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfde9qTtzuraiUu_-XmAqic_Vh-bQV5LLrdXrkK7dmtKq6k7BUu1onMWGbIaatzGOML2O2O86QdvBFQ-du0nMIYPzAeUMns_YXNEOFHQx8Eb6O-ehP8K6ao4QvqJY7HgJbGGXYMzBppK0/s1600/DSC_0637-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> remove them, </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKPvZCO_XCpX4T5Q2XQWft8UR2tHTDE2TW9Z5TVszLfHvL1tBcdK425tqXnlZfVSjCNnrl4r4U45LPAWbOlha910G363ieIZQGOSKSjL5NtCmR2cK7UvlZi2vSDMdzSOXLczbL2keo1s/s1600/DSC_0654-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKPvZCO_XCpX4T5Q2XQWft8UR2tHTDE2TW9Z5TVszLfHvL1tBcdK425tqXnlZfVSjCNnrl4r4U45LPAWbOlha910G363ieIZQGOSKSjL5NtCmR2cK7UvlZi2vSDMdzSOXLczbL2keo1s/s320/DSC_0654-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">saute the onions, </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3jEHwY96MvyXZaPNPa8k8oHWFDASCrEAh9OGNo5VWkV1YFK3sCe-6YN8r7uOpvpnP4PKllO6dtC0R4rvm-fznmMDtCKDNUBowofrFXb2TU2INL8stLONs8Witu1atWJ5OQv7ktFHjdg/s1600/DSC_0677-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3jEHwY96MvyXZaPNPa8k8oHWFDASCrEAh9OGNo5VWkV1YFK3sCe-6YN8r7uOpvpnP4PKllO6dtC0R4rvm-fznmMDtCKDNUBowofrFXb2TU2INL8stLONs8Witu1atWJ5OQv7ktFHjdg/s320/DSC_0677-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">then the parsnips, </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGTs8yQyWM_ELmk-fGNdY1ECFeuUYsucj_LBxVPI_GHlUaUolv89CzG_AAg74KZcAX8wb6Yf07OqDaVUG4wdGqDUX4kFR89sZCA1RWojncqxk0Ht0_JMecezEObqW6jbFygdKoTc3fks/s1600/DSC_0655-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGTs8yQyWM_ELmk-fGNdY1ECFeuUYsucj_LBxVPI_GHlUaUolv89CzG_AAg74KZcAX8wb6Yf07OqDaVUG4wdGqDUX4kFR89sZCA1RWojncqxk0Ht0_JMecezEObqW6jbFygdKoTc3fks/s320/DSC_0655-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">then the garlic and rosemary, </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStF30xt397w-SR0VEcD2V0GRPRylawtsjMxWnRwfmpQIb39_5cySt1GFcILqcxA5d4P9cRhEMbOABAJRtAQ9NLj4_ojtYzYhi-X9nGMS7o4wotgckVwHI-n8F8Lg7g_QgMtIdbKKw3xA/s1600/DSC_0664-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStF30xt397w-SR0VEcD2V0GRPRylawtsjMxWnRwfmpQIb39_5cySt1GFcILqcxA5d4P9cRhEMbOABAJRtAQ9NLj4_ojtYzYhi-X9nGMS7o4wotgckVwHI-n8F8Lg7g_QgMtIdbKKw3xA/s320/DSC_0664-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">and then add the liquid and scrape the bottom. Return the ribs to the pan. Bring the mixture to a simmer.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHAoWhY6XQFttY-d-ZxwNb685h7YrxD6Jn3RfkykSHiIif4V0pVN8sJpSHe77ufXClzg1jxsUc7Upb5sJEvP4oYWDAeUJZW9rHd9CWYD6M8zV1dHTtYa8Bg102kq4Qn3jNqJApkCYvhQ/s1600/DSC_0670-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHAoWhY6XQFttY-d-ZxwNb685h7YrxD6Jn3RfkykSHiIif4V0pVN8sJpSHe77ufXClzg1jxsUc7Upb5sJEvP4oYWDAeUJZW9rHd9CWYD6M8zV1dHTtYa8Bg102kq4Qn3jNqJApkCYvhQ/s320/DSC_0670-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Cover the pot, and stick the whole thing in the oven while you go do something else and enjoy the aromas that will soon penetrate your house. I did laundry. Lots and lots of laundry.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxeCGj3RtDPO3xMCMCDA9TMYFN65ucDkj9Gdv8Uaz3toBxOFIGpoekhLK4Lz0MOdNlmXi9IeKJiU-oAcSeOIsSpXblHmE1jWf1anW7SAByHttSTgnlz6nnWnPPn0B9X_QERroqzwqizI/s1600/DSC_0674-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxeCGj3RtDPO3xMCMCDA9TMYFN65ucDkj9Gdv8Uaz3toBxOFIGpoekhLK4Lz0MOdNlmXi9IeKJiU-oAcSeOIsSpXblHmE1jWf1anW7SAByHttSTgnlz6nnWnPPn0B9X_QERroqzwqizI/s320/DSC_0674-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">About 2 hours in, return to the kitchen and prepare the mash. Boil the parsnips and potatoes together, and heat the milk, butter, and rosemary mixture.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcicHxxe-fbOGBSmh5ln1xM89Ls-V_6m46CQkRpFKJLPY5miq54-AeugL_rWT6MfC2d7AqFIgTgm4un5Pnj1x9av7VyRsjLvusgx3L4W8C-iC_4fISnWrP_V-N-tmyWF4cb8_loePIOU/s1600/DSC_0686-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcicHxxe-fbOGBSmh5ln1xM89Ls-V_6m46CQkRpFKJLPY5miq54-AeugL_rWT6MfC2d7AqFIgTgm4un5Pnj1x9av7VyRsjLvusgx3L4W8C-iC_4fISnWrP_V-N-tmyWF4cb8_loePIOU/s320/DSC_0686-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Prepare any sides you may have. We enjoyed this particular meal with a chopped vegetable salad and sauteed and roasted radishes and carrots.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4pW9-x0BBaj6L7r56SyTNpKPvo6zKABGCxQf1cGLdb9OUhLfF9HyBzFII4ALeJSLN3Xs6gibNxzY_cPp0Vz36oijNBEIEdyc_pblhSu7i83B40BaF2qKw6MSgdM7Gm1-vMR1Z07XZak/s1600/DSC_0694-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4pW9-x0BBaj6L7r56SyTNpKPvo6zKABGCxQf1cGLdb9OUhLfF9HyBzFII4ALeJSLN3Xs6gibNxzY_cPp0Vz36oijNBEIEdyc_pblhSu7i83B40BaF2qKw6MSgdM7Gm1-vMR1Z07XZak/s320/DSC_0694-1.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfXGfWpJuYNKFqAXLIcnHt2dVrrt1-0d343bsNgPvQNNe56y6TvCF18q7Ggkr1elvtXaQFY2jeuh2nTyfy3ymuxkV7OkGiwOm8bTJtdecS0rzaPqls6__HXJGeoSi0uLd7GkkN0UNhtg/s1600/DSC_0693-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfXGfWpJuYNKFqAXLIcnHt2dVrrt1-0d343bsNgPvQNNe56y6TvCF18q7Ggkr1elvtXaQFY2jeuh2nTyfy3ymuxkV7OkGiwOm8bTJtdecS0rzaPqls6__HXJGeoSi0uLd7GkkN0UNhtg/s320/DSC_0693-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">After about 2 and a half hours, remove the beef ribs from the oven and poke them to see if they're done. They should be almost falling off the bone tender.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuF2ACJuPK1P7uENrxtcS-OgoYFF5hVXEv_WCO0EWpHHlxZFQuImbkuyojMlmvxrxHDsSPHVUBCfvK9xKsK6hyYdqsF4T_xybTsMSTRc9GOeDROq8qwptrYB0P_4UUrOBPiRU_0EVxOg/s1600/DSC_0683-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuF2ACJuPK1P7uENrxtcS-OgoYFF5hVXEv_WCO0EWpHHlxZFQuImbkuyojMlmvxrxHDsSPHVUBCfvK9xKsK6hyYdqsF4T_xybTsMSTRc9GOeDROq8qwptrYB0P_4UUrOBPiRU_0EVxOg/s320/DSC_0683-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Remove the ribs from the pot (pot is HOT - we always have a hard time remembering this one), skim the fat, and simmer the sauce until it's a little thicker.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ORr_V54B9ShUJX5SnqZThcRezAVZWVxD27trBAH8Xspc9D3sGYK-qLo9tyPWlQDsWCJ-Y0FVdR3vgYq3GIRaXkOR2gIqbRM4dCIOL6VIFomAQtB0Av_Jt7irNK-22ohkUlgfTghEGxo/s1600/DSC_0684-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ORr_V54B9ShUJX5SnqZThcRezAVZWVxD27trBAH8Xspc9D3sGYK-qLo9tyPWlQDsWCJ-Y0FVdR3vgYq3GIRaXkOR2gIqbRM4dCIOL6VIFomAQtB0Av_Jt7irNK-22ohkUlgfTghEGxo/s320/DSC_0684-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Taste your sauce and your mash and adjust seasoning accordingly.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXVMrXtDQjqTyQv5Om6PLMEUd3hHyDq7hkG4hyc4s7m-g8AJhM46dojL8mMSfiEq0ZMOTuwPeyuuY_AdmVSfHREXQBojfvUlpTEZf6QU3nHTbVNYywhd4UicNH47xytLxcfKJijex9EY/s1600/DSC_0687-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXVMrXtDQjqTyQv5Om6PLMEUd3hHyDq7hkG4hyc4s7m-g8AJhM46dojL8mMSfiEq0ZMOTuwPeyuuY_AdmVSfHREXQBojfvUlpTEZf6QU3nHTbVNYywhd4UicNH47xytLxcfKJijex9EY/s320/DSC_0687-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Return the ribs to the sauce and let that whole thing simmer for a few more minutes. Then, finally, enjoy!</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbi-oI8rubHgPin6_DRv1goM2c3021ZYGmYGnyR46Npzh4bDu8Adrmpe8TW3-QRRCULKUcJil3bQDDQVv-GCipPeEtk9sP9e3y5kxBbETPJa4CQBRLRH79sDXmU2RF9u1JsuVSeg4V8nE/s1600/DSC_0699-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbi-oI8rubHgPin6_DRv1goM2c3021ZYGmYGnyR46Npzh4bDu8Adrmpe8TW3-QRRCULKUcJil3bQDDQVv-GCipPeEtk9sP9e3y5kxBbETPJa4CQBRLRH79sDXmU2RF9u1JsuVSeg4V8nE/s320/DSC_0699-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Braised Beef Short Ribs (adapted from Bon Appetit)</div><div class="separator" style="clear: both; text-align: left;">Serves 4, with sides, or 2, with some leftovers</div><div class="separator" style="clear: both; text-align: left;">Ingredients</div><div class="separator" style="clear: both; text-align: left;">Butter</div><div class="separator" style="clear: both; text-align: left;">4 to 6 beef short ribs, we used 4 because they were very thick </div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups chopped red onion</div><div class="separator" style="clear: both; text-align: left;">1 cup cubed parsnips (if you want parsnip pieces identifiable in the sauce, use a larger cube, closer to 1-inch; if not, use 1/2 inch)</div><div class="separator" style="clear: both; text-align: left;">2 to 3 large garlic cloves, chopped</div><div class="separator" style="clear: both; text-align: left;">1 heaping tablespoon fresh rosemary</div><div class="separator" style="clear: both; text-align: left;">375 ml (give or take a sip) Zinfandel (substitute beef broth if you don't want to use wine, but the flavor will be completely different)</div><div class="separator" style="clear: both; text-align: left;">1 cup reduced sodium or low-salt beef broth</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons all purpose flour</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Take the ribs out of the refrigerator at least 30 minutes and ideally an hour before browning (not required, but helps). Preheat the oven to 375. Generously salt and pepper the ribs. In a large oven-safe stock pot, brown on all sides in a little bit of butter (1 teaspoon to 1 tablespoon). Remove the ribs from the pot, and add a little more butter if needed. S<span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">auté</span> the onions until brown, then add parsnips and <span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">sauté</span> until they being to color a little bit. Stir in the garlic and rosemary. Add the wine and the broth, scraping the bottom of the pan for those delicious brown bits. Bring the pot to a boil and return the ribs and their juices to it. Once the mixture is simmering, cover the pot and place it in the oven until the ribs are tender, about 2 and 1/2 hours, but they can stay in longer if they need more time or if you need more time preparing sides.</div><div class="separator" style="clear: both; text-align: left;">This is when you can go do laundry or something more fun than laundry as your house fills will enticing aromas.</div><div class="separator" style="clear: both; text-align: left;">Once ribs are tender and you have removed the VERY HOT pot from the oven, remove the ribs from the sauce. Spoon the fat from the pot, or use one of those strainer pourer fat separating things, just remember to add the onion and parsnips back to the pot. Boil the sauce until just beginning to thicken, then mix equal parts butter and flour (start with one tablespoon each) in a small bowl, making a smooth paste. In small amounts, add the butter-flour to the sauce, whisking after each addition, and evaluate the sauce consistency before adding more. Simmer until it's thick enough to coat the back of a spoon, or looks like it will cling to the meat when you serve it. Season the sauce to taste with salt and pepper. Return the ribs to the pot and spoon the sauce over.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">(I'll post the mash recipe separately, I'm tired of typing and we have to go out to dinner.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvx9stPjpv1KmeWWNAAqST7h6tJ1C000-Jlfsl7MwEC3U_6ol-PHnGX8W51jEcjfxW2WqxWPdnc_Hi1uuZM5WwTefxk9_X-PSOVSyz-6EB8QZOci0MS_l0wMIXFjI5SHdFbv1q40U2fA/s1600/DSC_0704-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvx9stPjpv1KmeWWNAAqST7h6tJ1C000-Jlfsl7MwEC3U_6ol-PHnGX8W51jEcjfxW2WqxWPdnc_Hi1uuZM5WwTefxk9_X-PSOVSyz-6EB8QZOci0MS_l0wMIXFjI5SHdFbv1q40U2fA/s320/DSC_0704-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com1tag:blogger.com,1999:blog-1693529230355771744.post-81113591941664135392011-05-04T18:00:00.000-05:002011-05-04T18:00:01.199-05:00Education<a href="http://www.washingtonpost.com/opinions/why-being-a-foodie-isnt-elitist/2011/04/27/AFeWsnFF_story.html">Fantastic article</a> by Eric Schlosser, from the Washington Post.Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-86928057411350481962011-04-13T18:26:00.001-05:002011-04-13T19:21:54.483-05:00Big plansI had big plans for this blog, with things getting done over the weekend. There were several dishes to be prepared, and specially photographed using my new light box. I was very much looking forward to making the dish, recording each step, then playing with photographing the final product in the light box. Then would come editing the pictures, writing a brilliant and witty post (I can dream), and sharing the results with you, internet folks, here. I was going to post a "pick our seder" post, with options for each course, so you could choose what we ate, and subsequently, what I would write about here later.<br />
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Instead, we woke up Saturday morning with about a half inch of water in half the house. Now, as far as destruction that requires involvement of the insurance company goes, this flood of ours is relatively minor. We will be getting new floors in three bedrooms and their closets, and some furniture has some water damage, and there have been very loud (and annoying) fans throughout the wet part of the house from Saturday until Tuesday, but all in all there is more to be thankful for than devastated about. As the Husband put it, when he was looking for ways to remove water on the internet, he said he came across methods for removing feet of water, amounts much greater than the half inch we had. We have a functioning kitchen, living room, and office, and (aside from lack of sleep) no harm caused to either of us or the puppy. We actually got to sleep in our bed last night.<br />
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However, I am overwhelmed by the damage and the work that needs to be done. Completely overwhelmed. It's amazing that I can get myself to work, cleaned and dressed, every day, because when I wake up or get out of the shower or move through the house, I see my shoe rack in the hall, not in the closet where it belongs, or the concrete under the floor boards in the bedroom with the remaining boards still needing to be removed (with our bed on top of them), or observe the many holes drilled into the wall where the baseboards used to be, and the effect is paralyzing. The effort it takes to pull my eyes away from those holes, or to move my hand off of the shoes, exhausts me. All I want to do is get back in bed and wake up that Saturday morning again, only this time to a normal Saturday that doesn't involve sweeping water out of the house at 5:00 am or starting a list of all of our things that were damaged by the water.<br />
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I also don't know how to try and return to some semblance of normal. The laundry we did on Sunday is still folded on the coffee table because I don't know if it would be better to leave it there or put it away in our dressers that will have to move soon so we can replace the floors in the bedroom. The books from the workout room and the contents of the floor of my closet are still occupying most of the floor in the fireplace room, so I see them the entire time I'm in the kitchen. I have to resist the urge to run out and buy small cement bricks to put under every piece of furniture in the house <i>in case it happens again</i>.<br />
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This weekend, instead of preparing for Passover and taking pleasure in the cleaning and cooking that comes with the holiday, I will be sorting through clothes and other things to see what I can get rid of, making lists and taking more pictures of what was ruined, and trying to organize the displaced books and other things into some semblance of organization that we can live with while we get the house fixed.<br />
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(Pictures to come. There are a ton of them, but I don't know where the camera cord is right now.)Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com1tag:blogger.com,1999:blog-1693529230355771744.post-65222241626007512312011-03-18T10:00:00.001-05:002011-03-18T10:00:06.861-05:00Foodie Friday Fav - Beef ChiliMmm chili. I had always been a beans and vegetables chili kind of girl, until I met this recipe. This chili is nothing like the slow cooker chili seasoning packet variety that was a frequent meal when we lived in Baltimore. This chili is deep, seductive, warm, and amazingly flavorful. This chili makes me go "mmm chili" whenever I think about it. It's the perfect meal for a Sunday afternoon at home, since you can put it on the stove and go about your other housework.<br />
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Adapted from Bon Appetit's Beef Chili with Ancho, Mole, and Cumin<br />
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Chili<br />
1 T cumin seeds<br />
4 bacon slices, chopped<br />
4-pound boneless chuck roast, trimmed of fat and connective tissue and cut into 1/2 inch cubes<br />
1 large yellow onion, chopped<br />
4 large garlic cloves, chopped<br />
1/4 cup rye, whiskey, bourbon, or rum (optional)<br />
at least 3 1/2 cups beef broth, maybe more<br />
1/4 cup ancho chile powder<br />
1/4 cup Texas-style chili powder blend<br />
1 T mole paste (available in a jar on the Mexican aisle of the grocery store)<br />
salt - start with 2t, then season to taste<br />
2 t apple cider vinegar<br />
2T Mexican oregano, fresh, or 1-2 t dried<br />
1/4 t cayenne pepper, or to taste<br />
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<h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-size: small; font-weight: normal;">Toast the cumin seeds in a small skillet until fragrant. Grind using a spice grinder or mortar and pestle.</span></h3><div><span class="Apple-style-span" style="font-size: small; font-weight: normal;">Cook the bacon in a large pot or dutch oven. Remove the bacon to a large bowl once cooked, leaving drippings in the pan. Season the beef with salt and pepper. Brown the beef in small batches. Transfer the beef to the bowl with the bacon once brown.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnQDUv_9fioATMbRgLvSM4ibdJgZz5I8nW-n5OIm5ED2leJyfp4WRRqJDtEAfczCw03yRDEmpOqfBmmm4WPz9X93gq0nEqJMzVZl7htXq2uXEXEykLFNsatXsjaKgOpKbaIhnvGfVy6s/s1600/DSC_0232_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnQDUv_9fioATMbRgLvSM4ibdJgZz5I8nW-n5OIm5ED2leJyfp4WRRqJDtEAfczCw03yRDEmpOqfBmmm4WPz9X93gq0nEqJMzVZl7htXq2uXEXEykLFNsatXsjaKgOpKbaIhnvGfVy6s/s320/DSC_0232_1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnn2w4cuK2V1mNqjyFaqjjbEBAQfKZHOJZEvF0irZKlor23YAj0iC6Eb8_lFoyEu5a1LvTXRHO9k7nqt2t8VwuyKPAx-Ype9h3rVaNgGCW_tARX3EL84Z3vYpGlVg6GZordlM_iT0rPHY/s1600/DSC_0234_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnn2w4cuK2V1mNqjyFaqjjbEBAQfKZHOJZEvF0irZKlor23YAj0iC6Eb8_lFoyEu5a1LvTXRHO9k7nqt2t8VwuyKPAx-Ype9h3rVaNgGCW_tARX3EL84Z3vYpGlVg6GZordlM_iT0rPHY/s320/DSC_0234_1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Once all the beef has browned, add the onions to the pot and saute until tender. Scrape the bottom of the pot to get the brown bits. Midway through sauteing the onions, add the rye (or other liquor, if using) and saute until the liquid is almost all gone. Add the garlic and stir for a few minutes.</div><div class="separator" style="clear: both; text-align: left;">Return the beef and bacon and drippings to the pot. Add the chile powders, mole paste, cumin, oregano, cayenne (if using), and apple cider vinegar. Stir to incorporate. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizsPPeCNwKq5zg17RnU6cP27-xIq4oE3RsCPk-F1RIjmvy2A_g0Sn4TMghmxwGx2zDu4XDvNahWjSioMDqZaRdUbZi60lyLVMHjd8zdE8q4C591lI3rwj-Mw2Pd7zxbNnv08SAQN_sACo/s1600/DSC_0239_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizsPPeCNwKq5zg17RnU6cP27-xIq4oE3RsCPk-F1RIjmvy2A_g0Sn4TMghmxwGx2zDu4XDvNahWjSioMDqZaRdUbZi60lyLVMHjd8zdE8q4C591lI3rwj-Mw2Pd7zxbNnv08SAQN_sACo/s320/DSC_0239_1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Add the broth (start with 3 cups). Stir, and bring it to a boil. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsMzN3Ny3ptoudjk0Vr69gqwZXxO3DbLiHnG51Hl-7j407jlEIt1vNjXjv4DMTlV65zizV0jerolawRS8Z0dxNEADfjBUImidItvUG1F82ITEsVxS788q-yPmFXDUJcYskganOPLI7vI/s1600/DSC_0243_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsMzN3Ny3ptoudjk0Vr69gqwZXxO3DbLiHnG51Hl-7j407jlEIt1vNjXjv4DMTlV65zizV0jerolawRS8Z0dxNEADfjBUImidItvUG1F82ITEsVxS788q-yPmFXDUJcYskganOPLI7vI/s320/DSC_0243_1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Reduce the heat and simmer for a few hours, tasting after two hours and adding more broth if needed (if the chili gets too thick). The chili is ready when the meat is very tender and the sauce has thickened. Sometimes this process takes 2 hours, sometimes 3. Stir occasionally, and taste occasionally to adjust seasoning as needed. The chili will look like the below picture when it is close to being ready.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivP5z4THgPAvFQSsUqGd1kf_2xUgVdNbGo-H_qNxJbXkbS5wljBY5ucYjWqAuhZoejBt91-W9lqnLIbI6o3ejpzppzJOyfrlsh_GtRFEQeJE5Os2hWE-76hvyfmDAGvNU3LLAVLu7K0P4/s1600/DSC_0246_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivP5z4THgPAvFQSsUqGd1kf_2xUgVdNbGo-H_qNxJbXkbS5wljBY5ucYjWqAuhZoejBt91-W9lqnLIbI6o3ejpzppzJOyfrlsh_GtRFEQeJE5Os2hWE-76hvyfmDAGvNU3LLAVLu7K0P4/s320/DSC_0246_1.jpg" width="320" /></a></div><div class="" style="clear: both; text-align: left;">Serve in bowls with garnishes separate. Garnishes can include black beans, queso fresco or other cheese, sour cream, pickled or fresh jalapeños, cilantro, chopped green or red onion, and anything else you desire. The bowl in the picture has queso fresco and a pickled sweet pepper.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</span></span>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com2tag:blogger.com,1999:blog-1693529230355771744.post-66383409333429816542011-03-13T15:15:00.001-05:002011-03-13T15:16:37.718-05:00Breakfast TacosBreakfast tacos are so Texas. At work, we'll get them most Fridays. Almost every place that does breakfast has them on the menu in some form or another, and every person has their favorite place to get them. There are infinite combinations of ingredients, of course, but eggs, some meat, and cheese, rolled up in a soft flour tortilla, tends to be the standard. Other ingredients may include potatoes, beans, vegetables (peppers and onions), salsa, avocado, jalapeño, and so on. Variations include minor details such as how the meat is incorporated (mixed into the eggs or placed on top), the type of cheese, or the size of tortilla.<br />
Whenever we have the fresh tortillas from Central Market, we make our own breakfast tacos. Today's rendition included bacon, colby-jack cheese, black bean and corn salsa, and eggs. Fruit was served on the side.<br />
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First, cook the fillings, in this case, eggs and bacon.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQnd3EBtgrSvDsh1Py4ef2cpzPPz4IpwxNGVU2yXJcNGeVTIQ0sghHdWeiLURjwO8C7IFNVIbtOrbJWL9JNXYJWNA-65bggfA58E-3pKa5azKleR1_vxJOBCZqa9ygwI8jW3o-p3-6as/s1600/DSC_0450_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQnd3EBtgrSvDsh1Py4ef2cpzPPz4IpwxNGVU2yXJcNGeVTIQ0sghHdWeiLURjwO8C7IFNVIbtOrbJWL9JNXYJWNA-65bggfA58E-3pKa5azKleR1_vxJOBCZqa9ygwI8jW3o-p3-6as/s200/DSC_0450_1.jpg" width="130" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbs5StLvZ9rxn4q2T7meZhTEleq0ollrOWSbqROkPjW2jW5OyaK5DqI0YAiYJLFtBihY7C4XINZb6Dk8bVDpYLU-BxZfb8ONroQpr4jCQPZyn54-RCrlWJaIXu4b6miH-nVFdAjWZut3c/s1600/DSC_0452_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbs5StLvZ9rxn4q2T7meZhTEleq0ollrOWSbqROkPjW2jW5OyaK5DqI0YAiYJLFtBihY7C4XINZb6Dk8bVDpYLU-BxZfb8ONroQpr4jCQPZyn54-RCrlWJaIXu4b6miH-nVFdAjWZut3c/s200/DSC_0452_1.jpg" width="200" /></a><br />
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Set the table with all of the ingredients.<br />
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Assemble the taco.<br />
Cheese<br />
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Salsa<br />
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Egg<br />
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Bacon<br />
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Roll and enjoy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPyRSAhI1f3mYZv41Yq1fHbtxXhKL7xabZ5oUnY0uMjf0dVPmDatww-rdHJF21x7hjYA-m1Ahmas1RAfG9o22zjIMkN02KZnSMbOVCPBD_WNbrAG_YBCXZHjGM2hAUUZ3GT708wGpQoY/s1600/DSC_0480_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPyRSAhI1f3mYZv41Yq1fHbtxXhKL7xabZ5oUnY0uMjf0dVPmDatww-rdHJF21x7hjYA-m1Ahmas1RAfG9o22zjIMkN02KZnSMbOVCPBD_WNbrAG_YBCXZHjGM2hAUUZ3GT708wGpQoY/s320/DSC_0480_1.jpg" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com1tag:blogger.com,1999:blog-1693529230355771744.post-24535122167949630482011-02-27T17:27:00.000-06:002011-02-27T17:27:21.143-06:00French Onion Soup<div style="text-align: left;">French Onion Soup</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwe2yF-FjthYKs0QUZlHv_NuuOHOZ41Jv-os1t2o6lVBOR8wiBwuBv4kt_4KPSTYuHJ4if5El1uz49Y_SmntXSAdQeWHVT6ow77wbWqhJzfr_d1rYqQHaThITHH_P2HKJdfsRWbBhOe9o/s1600/DSC_0905.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwe2yF-FjthYKs0QUZlHv_NuuOHOZ41Jv-os1t2o6lVBOR8wiBwuBv4kt_4KPSTYuHJ4if5El1uz49Y_SmntXSAdQeWHVT6ow77wbWqhJzfr_d1rYqQHaThITHH_P2HKJdfsRWbBhOe9o/s320/DSC_0905.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Slice onions. I used three, for two servings.<br />
Caramelize onions. Put them, with a drizzle of vegetable oil, in a heavy pot over low heat and leave them alone.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKxP9EdDMRyF3eNu5v_yA1iP6zOEkL3OxMHcGQSNhCYbsnWuYPtKNZUp2Kr229XQRVQLmCr9C7yXefvG7eDxuIRH_SVowjxVdSFLTwW6RwdPsfoo98Myj_79201U5qGnwpZC_JhRUV6M/s1600/DSC_0904.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKxP9EdDMRyF3eNu5v_yA1iP6zOEkL3OxMHcGQSNhCYbsnWuYPtKNZUp2Kr229XQRVQLmCr9C7yXefvG7eDxuIRH_SVowjxVdSFLTwW6RwdPsfoo98Myj_79201U5qGnwpZC_JhRUV6M/s320/DSC_0904.JPG" width="320" /></a></div><br />
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You can push them around every so often. They will get nice and soft and brown.<br />
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Add beef broth (4-6 cups, depending on how thick you like your soup) and a bouquet garni. This one used tarragon, rosemary, and thyme, all from the garden.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnwN_nrix7hgg1cVN6PSi0a3xwefDvwM4bkIYaLyEDyVS7a6uDO8tu7zNo8Y3Lp2weidfRy84f4K6IeXkx032gHsBNmjH4s1MnuTCgj6M-Z25tn0aWt_arpFop4EenNSkI_Cu4dRwB8Y/s1600/DSC_0909.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnwN_nrix7hgg1cVN6PSi0a3xwefDvwM4bkIYaLyEDyVS7a6uDO8tu7zNo8Y3Lp2weidfRy84f4K6IeXkx032gHsBNmjH4s1MnuTCgj6M-Z25tn0aWt_arpFop4EenNSkI_Cu4dRwB8Y/s320/DSC_0909.JPG" width="320" /></a></div><br />
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Simmer for 30 minutes to an hour, tasting occasionally and adjusting seasoning as needed.<br />
Ladle soup into oven-safe bowls, and top with a slice of French bread and cheese. Havarti, Swiss, orFontina are all good to use. Set the bowl under the broiler for 5 minutes, or until the cheese is melty and brown and soup is bubbling up around the edges.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtubMWpXhpvOoAhLPGMo5bXAsqOQhJYjY2n5XEujU2F0IbrfwTy9tswGfmbcOI3EKB7gIBniR_cRFQ2kntvCKTTbKMylgEuVZXdxe9RJgm4EW5zS_LR7mJ6F1wN3KuoO6GBC3BQpZwUA/s1600/DSC_0912.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtubMWpXhpvOoAhLPGMo5bXAsqOQhJYjY2n5XEujU2F0IbrfwTy9tswGfmbcOI3EKB7gIBniR_cRFQ2kntvCKTTbKMylgEuVZXdxe9RJgm4EW5zS_LR7mJ6F1wN3KuoO6GBC3BQpZwUA/s320/DSC_0912.JPG" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-37377371936889248332011-02-15T18:30:00.000-06:002011-02-15T18:30:00.748-06:00One year?It occurred to me, in planning this year's Valentine's meal over the weekend, that this bloggy thing is just about a year old now. The <a href="http://www.comfort-foodie.com/2010/02/why-blog.html">first real post</a> was February 10 and the first recipe was the amazing <a href="http://www.comfort-foodie.com/2010/02/tenderloin.html">beef tenderloin</a> we had last year.<br />
It also occurred to me that I have cooked much more than has appeared here, and photographed almost as much of those meals. Over the next few weeks, I will go through and feature some of the better dishes and pictures, only without much of a detailed review. If it's posted, it was good.<br />
Here's a sneak peak:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVHdo4q0pcIzmXl44-a-zecio2hrK1l3YuhazvvcL2u8YiiEnB79DsWYX1HY8Z7KeQashvjn3-TAWZZmAtuCRj9gUhIomABtL8G-W9GcHd9axBI3Y_nOlqvc0GQjqWAXh9ktH059kek6g/s1600/DSC_0229.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVHdo4q0pcIzmXl44-a-zecio2hrK1l3YuhazvvcL2u8YiiEnB79DsWYX1HY8Z7KeQashvjn3-TAWZZmAtuCRj9gUhIomABtL8G-W9GcHd9axBI3Y_nOlqvc0GQjqWAXh9ktH059kek6g/s320/DSC_0229.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxu-YkFn4UDBZPfDBKBQX69LaKsgP3mvpxUXwQEEQ-Kr3CS539OfDLL-gT80wQal2cMW4ZcRhsdIhaMCNdHKbQ4wItxJ7ZH4TQ_iNcpKV-sbitCOH8tTf8jwGxTQ54ve6MeIHCwLRjMw/s1600/DSC_0461.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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It would be nice to revive some features I tried to start during the year, like Friday Favs and Tuesday Treats, but I was not as diligent as I had hoped with them. Maybe soon I can continue them.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I also plan to update and continue with my <a href="http://www.comfort-foodie.com/p/30-before-30-list.html">30 before 30 list</a>. On that note, and knowing I will be home for at least a month (no major travel plans scheduled, amazingly), I will begin a 30 posts in 30 days mission.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-76006070294639183462011-02-15T18:00:00.000-06:002011-02-15T18:00:03.375-06:00January Vegetable: Brussels Sprouts (#2)For the second round of Brussels sprouts, I tried a simple preparation method. I drizzled them with a little olive oil, then roasted them in the oven until they were slightly browned and cooked through, about 20 minutes. I did toss them around about 10 minutes into the roasting time. Once out of the oven, they got a sprinkle of salt and pepper, and a drizzle of white balsamic vinegar.<br />
The roasting brings out a sweetness to the Brussels sprouts, and the white balsamic takes that sweetness to the next level with a zing. The Husband agreed we could have used a little more white balsamic, but he did eat (and kind of enjoy) most of his serving.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSHo1i4ghnsmHdgVV-3gzVyxtPyTRADnv5Fqwb1vckq81gy0HsSWNDG4RanBFw2SHrt3LLz6STjPvqG2N_Smkxuwy8DwYqAHGgH1LimPz5O7hOjcmSPuqrLbSUqkIsvZG03JWl2iIaCU/s1600/DSC_0225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSHo1i4ghnsmHdgVV-3gzVyxtPyTRADnv5Fqwb1vckq81gy0HsSWNDG4RanBFw2SHrt3LLz6STjPvqG2N_Smkxuwy8DwYqAHGgH1LimPz5O7hOjcmSPuqrLbSUqkIsvZG03JWl2iIaCU/s320/DSC_0225.JPG" width="320" /></a></div><br />
Next up, I am interested in trying the sprouts directly from the stalk. They are available at Central Market this way, and apparently taste better because the stalk tricks them into thinking they are still growing and continues to provide some nutrients to them.<br />
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Ingredients<br />
Brussels sprouts<br />
Olive Oil<br />
White Balsamic vinegar<br />
salt and pepper<br />
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Method<br />
Spread Brussels sprouts on a cookie sheet or baking pan, and drizzle with olive oil. Roast in a 400 degree oven for 20 minutes or until desired amount of cooking is reached. Move them around the pan about halfway through the cooking time.<br />
Once cooked, transfer them to a bowl. Drizzle them with white balsamic vinegar and salt and pepper to taste.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTAA4KbsDMJ1tuPj86bZlr0bLeLBOBknFXS8vdCDUSXrB8hOZUllSrhkBcLkj02l5mTohfjwEC3p6ihCILEDczxex3DNl2pk0itDFqA5p8YdtDtCWd5lLzR32tQFOHIvsrwTECkWXg2k/s1600/DSC_0227-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTAA4KbsDMJ1tuPj86bZlr0bLeLBOBknFXS8vdCDUSXrB8hOZUllSrhkBcLkj02l5mTohfjwEC3p6ihCILEDczxex3DNl2pk0itDFqA5p8YdtDtCWd5lLzR32tQFOHIvsrwTECkWXg2k/s320/DSC_0227-2.JPG" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com1tag:blogger.com,1999:blog-1693529230355771744.post-36189247293182099042011-02-14T18:33:00.004-06:002011-02-15T15:13:14.121-06:00February Vegetable #1: Kale ChipsHappy Valentine's Day!<br />
So thrilled I finally tried kale chips. I plan to keep a lot of these on hand to satisfy late evening munchies. The ongoing attempt to enjoy this leafy green is progressing... this recipe certainly helps the relationship.<br />
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Kale Chips<br />
Preheat the oven to 250. Start with a bunch of kale. Remove the ribs and leave the leaves whole, or break them up, That part is up to you. Toss the kale with some olive oil, and sprinkle salt and pepper (and any other herbs or spices) on them. Arrange them in a single layer on a cookie sheet, and bake for about 30 minutes, until they are crispy. Let them cool, then enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFe-Sxr7aEs5zy6eSYiYkGB5x10gj9jEYq7DpeZ_am27Inp9x_RJll2sLo8AuyaESK5J5bQYmlJ2VkzUfPGpUOC3Rry1r_nSOLaUlzcg4uo1bBfzqWEU0rRv1zMm0b4uSoIAJyrTyVD3E/s1600/DSC_0349-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFe-Sxr7aEs5zy6eSYiYkGB5x10gj9jEYq7DpeZ_am27Inp9x_RJll2sLo8AuyaESK5J5bQYmlJ2VkzUfPGpUOC3Rry1r_nSOLaUlzcg4uo1bBfzqWEU0rRv1zMm0b4uSoIAJyrTyVD3E/s320/DSC_0349-1.JPG" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com1tag:blogger.com,1999:blog-1693529230355771744.post-24013979981163233692011-02-07T19:00:00.001-06:002011-02-07T19:00:05.057-06:00MRIs of FoodCheck out these cool food images on the <a href="http://insideinsides.blogspot.com/">Inside Insides</a> blog.Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-81563516321023849492011-01-22T20:27:00.000-06:002011-01-22T20:27:52.526-06:00January Vegetable: Brussels Sprouts (#1)As indicated on <a href="http://www.comfort-foodie.com/p/30-before-30-list.html">the listie</a>, I will be trying a new vegetable each month, cooked 3 different ways (number 24). This is the first entry in that category. (This entry also satisfies another item on the list, number 20, at least kind of. I did alter the recipe enough that the Husband doesn't think it counts.) More on Brussels sprouts (choosing them, storing them) to follow.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXzVnB1uahY8hgY1NiYTr3hZbffzl89ixAkxwC72xeVye7nCE9FUIQkX7jK1dmkjDh4mGf1WolrEgcIS8pU244xSACVi5AtlESwfbl3-LjVRDir9pDQ8pc4-5hpe1ewVGGBCk4zm8puA/s1600/DSC_0702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXzVnB1uahY8hgY1NiYTr3hZbffzl89ixAkxwC72xeVye7nCE9FUIQkX7jK1dmkjDh4mGf1WolrEgcIS8pU244xSACVi5AtlESwfbl3-LjVRDir9pDQ8pc4-5hpe1ewVGGBCk4zm8puA/s320/DSC_0702.JPG" width="320" /></a></div><br />
<br />
The Vegetable: Brussels Sprouts<br />
The Cookbook: <a href="http://www.amazon.com/Fresh-Farmers-Market-Reissue-Year-Round/dp/0811865908?ie=UTF8&tag=httptwittec09-20&link_code=btl&camp=213689&creative=392969" target="_blank">Fresh From the Farmers Market</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httptwittec09-20&l=btl&camp=213689&creative=392969&o=1&a=0811865908" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
The Recipe: Brussels Sprouts with Walnut Oil<br />
<br />
Ingredients<br />
1 tablespoon unsalted butter<br />
1 1/2 tablespoons walnut oil<br />
2 tablespoons chopped Italian parsley<br />
2 tablespoons thinly sliced fresh chives<br />
1 pound small Brussels sprouts<br />
salt and freshly ground pepper<br />
<br />
Method<br />
Combine the first four ingredients in a large bowl. Trim Brussels sprouts ends. Bring a large pot of salted water to boil. Add sprouts and cook until tender, about 10 minutes. Drain and return to the pot over low heat. Cook briefly, shaking the pot until water evaporates. Transfer the sprouts to the large bowl and toss to combine. Season generously with salt and pepper and serve.<br />
<br />
What I did:<br />
I started by substituting olive oil for walnut oil because we didn't have any. I omitted chives. I halved the Brussels sprouts before cooking them. Does it count as making the recipe if I alter it that much? You be the judge.<br />
<br />
The results:<br />
Very good. The Husband (a sworn enemy of this particular vegetable) ate most of his serving. The walnut oil definitely would have added something spectacular, so when I remember to, I'll pick some up, and try again.Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-59186031039103358952011-01-22T19:23:00.001-06:002011-01-22T19:32:19.453-06:00Cottage PieContinuing on the trend of making recipes from my cookbooks (and less from the interwebbings and other such means), we made Gordon Ramsay's Cottage Pie on Thursday. This dish is fantastic for a winter evening, warm, filling, and heavy on the comfort food of the Husband's childhood, beef and potatoes. In fact, we commented to each other that it was like a grown-up version of mushed up hamburger, a long-time favorite of his. Of course, in <i><a href="http://www.amazon.com/Cooking-Friends-Gordon-Ramsay/dp/B0046LUEDM?ie=UTF8&tag=httptwittec09-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cooking for Friends</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httptwittec09-20&l=btl&camp=213689&creative=392969&o=1&a=B0046LUEDM" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></i>, Gordon uses ground lamb to make Shepherd's Pie. In this recipe, either beef or lamb works, and apparently the use of beef changes it from Shepherd's Pie to Cottage Pie. Either way, it's very good. We've added celery from time to time, too. A green salad would be a great accompaniment if desired.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2F9t-1qxl1hq_g1_wrNZibnh4kEmRWfGJcaNlLALe0gN9Sj-f5oz1IdTwqIZGPGOrl6jFKS1Hu9aGVxQh2wHeBcfJaZVqWKIDo0BUD39BGXyo_L-2kn4h58Xl0OoAL5kX-9N3m2aMjQ/s1600/DSC_0090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2F9t-1qxl1hq_g1_wrNZibnh4kEmRWfGJcaNlLALe0gN9Sj-f5oz1IdTwqIZGPGOrl6jFKS1Hu9aGVxQh2wHeBcfJaZVqWKIDo0BUD39BGXyo_L-2kn4h58Xl0OoAL5kX-9N3m2aMjQ/s320/DSC_0090.JPG" width="320" /></a></div><br />
Ingredients - Filling<br />
1 pound ground lamb or beef<br />
2-3 tablespoons olive oil<br />
1 large onion, minced or grated (I find chopping the vegetable into sizable pieces then adding them to a mini food processor creates a great size for this dish)<br />
1 large carrot, minced or grated<br />
2 garlic cloves, chopped<br />
2 tablespoons flour<br />
1 tablespoon tomato paste (we have some in a tube in the fridge so we don't have to open - and subsequently waste - a can every time we need just a bit)<br />
1 cup red wine<br />
1 1/2 cups chicken stock<br />
1 1/2 tablespoons Worcestershire sauce<br />
leave from several thyme sprigs<br />
leaves from one rosemary sprig, chopped<br />
2 tablespoons minced Branston Pickle (we don't use this regularly, mainly because it's hard to get Branston pickle here)<br />
<br />
Ingredients - Topping<br />
1 1/4 pound baking potatoes, cut into chunks (we used yukon gold)<br />
3 1/2 tablespoons butter<br />
2 tablespoons hot milk<br />
3 tablespoons freshly grated Parmesan, and more for topping<br />
2 extra-large egg yolks<br />
<br />
Method<br />
Use a large cast-iron or heavy pan over medium to high heat. Season the ground lamb or beef with salt and pepper, and brown in a little oil. Transfer the meat to a bowl using a slotted spoon. Add some more oil to the pan, and add the onion, garlic, and carrot. Stir frequently until vegetables are a golden brown.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlB52fWQT676QGv9nj_43pTfu8nGn057i72pYTdbnGAQKGWhtIbQHOEpwZdj_jpc2OOK-s1l1X1tkwn_DcqnlAWdymegzxvaNPNg_aGWuILpvQTZKTFBW-ATGuHBtZPs-DIroW757AQc/s1600/DSC_0709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlB52fWQT676QGv9nj_43pTfu8nGn057i72pYTdbnGAQKGWhtIbQHOEpwZdj_jpc2OOK-s1l1X1tkwn_DcqnlAWdymegzxvaNPNg_aGWuILpvQTZKTFBW-ATGuHBtZPs-DIroW757AQc/s320/DSC_0709.JPG" width="320" /></a></div><br />
Add the flour and tomato paste, and stir for a few more minutes. Add the wine, and reduce, scraping the bottom of the pan to get the flavorful brown bits. The wine should reduce until the pan is almost dry.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjboATAeKFagCmuUaqeof93Z01Toi_AAhIdc4SmMqFatt6-HIUMpyG0MVFeEFOjJMpmFRzBuRQGc_4aUGkHERFm5h5UlFEhPsUMXXlpcA7D_H3Lqz7PfEAuld0IH6OPz7H1jvdmzUaIzMk/s1600/DSC_0100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjboATAeKFagCmuUaqeof93Z01Toi_AAhIdc4SmMqFatt6-HIUMpyG0MVFeEFOjJMpmFRzBuRQGc_4aUGkHERFm5h5UlFEhPsUMXXlpcA7D_H3Lqz7PfEAuld0IH6OPz7H1jvdmzUaIzMk/s320/DSC_0100.JPG" width="320" /></a></div><br />
Add the chicken stock and bring it to a simmer. Return the meat to the pan and stir in the Worcestershire sauce and herbs. Turn the heat down to the lowest (or almost lowest) setting and simmer until the meat is tender and the sauce has thickened (he says 30-40 minutes, we let it go for about 30).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMhAkvlhyVNU8IDpBYTPvI1mHsduRl9GxPmOtaGwXbJZU-QB9mmCkeFc2atLK_k0wSfVNOkd7rjM3_f8spsLt9hEvxnlMKJgy2S5RT-jDjBVP2Zgmyh_CFUrZYL282VKM9YCoJ-e_XyE/s1600/DSC_0121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMhAkvlhyVNU8IDpBYTPvI1mHsduRl9GxPmOtaGwXbJZU-QB9mmCkeFc2atLK_k0wSfVNOkd7rjM3_f8spsLt9hEvxnlMKJgy2S5RT-jDjBVP2Zgmyh_CFUrZYL282VKM9YCoJ-e_XyE/s320/DSC_0121.JPG" width="320" /></a></div><br />
As the sauce is thickening, cook the potatoes in boiling water until tender. Drain the potatoes and return them to their original pan over low heat to dry out a bit. Mash the potatoes (or use a ricer) into a large bowl. Add the butter, hot milk, and parmesan and mix well. Season to taste before adding egg yolks.<br />
Preheat the oven to 350. If using, add the pickle to the meat mixture at this time. Pour the meat mixture into an 8-cup baking dish and top with the potatoes. I found it works best to start at the outside of the dish and work with small spoonfuls of the potato mixture. Once covered, top the potatoes with more Parmesan cheese and sprinkle with pepper. Bake until the top is brown and the filling is bubbling up around the sides. We baked it for 20 minutes then turned the broiler on for 3 more. Let it sit for a minute out of the oven, then serve.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZe_Eu7JdDRxb2D1Htzt4IqOeHvgYyRdmpwzvv6uSUcdJ90-D5SLvrQsdU78iouf80jXZk_DYc5KtKvhB-2gSXrba__sS0sNDNsEzNMLTZPeo7bhiABa9nGeHh_wx5KY84Wb1WJykvy0/s1600/DSC_0714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZe_Eu7JdDRxb2D1Htzt4IqOeHvgYyRdmpwzvv6uSUcdJ90-D5SLvrQsdU78iouf80jXZk_DYc5KtKvhB-2gSXrba__sS0sNDNsEzNMLTZPeo7bhiABa9nGeHh_wx5KY84Wb1WJykvy0/s200/DSC_0714.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_RP3_7i2Mzws2LeNoJRufw_8yAdNpIUgoz6SrClk0S5HCRu_SsLyx3MSk9LkIIVAJN-bu41PvIOJsbb96lby4_isC3F4w5FURvlxV8ZLoXPfA15aykFV05-q2DS2qTowFXwQRkPKE3w/s1600/DSC_0715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_RP3_7i2Mzws2LeNoJRufw_8yAdNpIUgoz6SrClk0S5HCRu_SsLyx3MSk9LkIIVAJN-bu41PvIOJsbb96lby4_isC3F4w5FURvlxV8ZLoXPfA15aykFV05-q2DS2qTowFXwQRkPKE3w/s200/DSC_0715.JPG" width="200" /></a></div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-34929668733474774392011-01-20T18:30:00.000-06:002011-01-20T18:30:00.552-06:00Food Facts<a href="http://www.todayifoundout.com/index.php/2011/01/10-fascinating-food-facts/">10 Fun Food Facts</a> for your Thursday evening. Enjoy!Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-17005517300636285732011-01-19T19:32:00.000-06:002011-01-19T19:32:51.019-06:00DilemmaHere is the problem I have:<br />
I make many, many recipes. I document most of them. However, I do not post most of them, because there are tweaks I want to make, or because they didn't come out as I hoped, or whatever other reason of non-perfection you want. It hasn't been a problem before, but now that I have this list, I feel more obligated to post any attempt if it meets something on the list.<br />
Take last night, for example. I made lasagna, from our <a href="http://www.amazon.com/Complete-Book-Pasta-Noodles/dp/060980930X?ie=UTF8&tag=httptwittec09-20&link_code=btl&camp=213689&creative=392969" target="_blank">Pasta</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=httptwittec09-20&l=btl&camp=213689&creative=392969&o=1&a=060980930X" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> book (adding another check mark to <a href="http://www.comfort-foodie.com/p/30-before-30-list.html">number 20</a>). It technically was a compilation of 3 recipes, the Bechamel sauce, the Bolognese sauce, and the combination to get lasagna. It was not quite what I was expecting. Almost everything I've read lately has extolled the virtues of Bechamel lasagna over ricotta, and I was very much looking forward to experiencing this new rich, creamy, amazing lasagna. While the flavor was great (fantastic, in fact) the texture was drier than I thought it should have been, and the filling a bit sparse. It was a much more delicate final product than the thick, heavy, meaty lasagna in my head.<br />
The Bolognese sauce, two (or three) different kinds of meat braised in three different liquids over a long period of time, was spectacular. Rich, slightly sweet, very flavorful, and with a traditional Italian taste that sung in my mouth. The Bechamel thickened up nicely and was easy to do, but was too thick by the end. The recipe for lasagna called for one recipe each of Bechamel and Bolognese, but I found more Bolognese could have been used with the one pound of lasagna noodles instructed.<br />
I will make this recipe (these recipes) again, with tweaks (of course). Now that I have a better idea of the final product, it will be easier to adjust amounts, consistencies, and so on. I won't do much to the ratios, or seasonings, because the flavor is fantastic.<br />
<br />
Email me if you want the recipe. Or comment, and I'll give it to you. I will update with a picture tomorrow.Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-67728616290037077952011-01-10T18:30:00.000-06:002011-01-10T18:30:00.712-06:00Is it Food?It may be true, but I got more laughs out of it than anything else. Check out this real food flowchart:<br />
<a href="http://www.huffingtonpost.com/darya-pino/is-it-real-food-flowchart_b_805406.html">http://www.huffingtonpost.com/darya-pino/is-it-real-food-flowchart_b_805406.html</a>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com0tag:blogger.com,1999:blog-1693529230355771744.post-26171162720810868292011-01-08T20:45:00.000-06:002011-01-08T20:45:29.716-06:00LambI can't eat lamb. I've tried. I've even tried to blog it. I have pictures from two recipes, now 3, that may not see the light of day, because I can't eat lamb.<br />
I tried.<br />
I promise I tried.<br />
Out of all three recipes, I ate most of it. Maybe most. Except for tonight.<br />
It was just too tender. And yummy. And moist.<br />
And with a flavor I just could not get my mouth around.<br />
It's hard, because I don't know if it's one of those things that I don't like because of what it is (baby sheep, you know, very cute lambies) or because of what it tastes like (shrimp, you know, out of the ocean water I swim in, that murky gulf, it's supposed to be safe with no jelly fish or anything (ignoring the oil - tar - I used to have on my feet after every beach trip)).<br />
I very much would like to objectively describe the recipes we've made with lamb. There have been two with lamb shanks and one of a rack of lamb, which is not called lamb rib, apparently. And, in truth, they all very lovely, with great flavor and tasty results.<br />
But I'm not posting recipes. Sorry. I don't usually do the preachy thing, and I'm not now. It's just not something I can do myself, the lamb thing. Pictures, maybe. Tomorrow. But not recipes. If you want them, let me know. They are very good, after all. It's part of that inner struggle.<br />
<br />
(Go Ravens. No struggle there, just proper team spirit.)Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com1tag:blogger.com,1999:blog-1693529230355771744.post-45456888004578279302011-01-01T16:04:00.000-06:002011-01-01T16:04:00.060-06:00A New YearBon Appetit's <a href="http://www.bonappetit.com/blogsandforums/blogs/bafoodist/2010/12/5-food-trends-to-look-for-in-2.html">food predictions</a> for 2011 and my friend's ambitious blog, <a href="http://foodsilike.wordpress.com/">Foods I Like</a>, got me thinking. I doubt I'll be cooking rabbit, or trying 365 (or 367) new recipes in 2011, but I do have some food goals for this year. In addition, I turn 30 this year, in August. In the spirit of other "30 before 30" lists in the bloggy world out there, I have a list of 30 food related things I would like to accomplish before I turn 30. 8 months and 8 days should be enough time, right? I've tried to make the goals mostly quantifiable, but a few vague ones slipped in. There is also some overlap, with some recipes able to fit into multiple items on the list, for example, but that makes it more fun.<br />
<br />
Did I forget anything? Do you have any ambitious (or not so ambitious) food goals for 2011?<br />
<br />
<b>The List:</b><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">1. </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Expand my breadmaking abilities (oven and bread machine, it doesn't matter)</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">2. </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Do a 30 posts in 30 days blog feature</span><br />
<div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">3. Find (another) (equally tasty) halibut recipe</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">4. Master ravioli</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">5. Explore new dessert recipes and techniques (one a month, say?)</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">6. Organize my recipe binder</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">7. Lose 20 pounds (doc says 30, but I'll start with 20) (the Husband says this one isn't food related, but I disagree)</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">8. Learn how to jar something – strawberry jam, Husband’s mom?</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">9. Host a dinner party</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">10. Use our restaurant gift certificates</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">11. Make sushi</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">12. Find a beer I like</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">13. Eat at <a href="http://remote.ci.marble-falls.tx.us/exchweb/bin/redir.asp?URL=http://www.texasmonthly.com/magazine/mexicanfood" target="_blank">top 5 Mexican restaurants</a> in Texas</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">14. Try a new recipe every week before the big day (and blog each one) </div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">15. Eat at 10 restaurants I haven’t been to yet</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">16. Visit the Texas olive oil producer</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">17. Cook shellfish</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">18. Learn how to make chicken shawarma</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">19. Make tuna tartare</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">20. Make one recipe out of every one of my cookbooks</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">21. Submit a recipe to Food 52</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">22. Finish reading “In Defense of Food”</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">23. Use our fondue set. It’s been in the garage since we moved (about 3 years now). Even better, I actually bought fondue cheese back in Baltimore, and it got tossed when we moved out of the apartment.</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">24. Try one new vegetable a month, cooked 3 different ways (8 total)</div><div class="MsoListParagraphCxSpMiddle" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">25. Make dog treats</div><div class="MsoListParagraphCxSpLast" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">26. Master my ice cream maker for at least one signature recipe</div><div class="MsoListParagraphCxSpLast" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">27. Go through my kitchen cabinets and get rid of redundant equipment and things we don't use</div><div class="MsoListParagraphCxSpLast" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">28. Eat a main course salad for dinner once a week</div><div class="MsoListParagraphCxSpLast" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">29. Grow 4 kinds of tomatoes (and keep track of which plants are which!)</div><div class="MsoListParagraphCxSpLast" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">30. Cook the perfect brisket. And remember how to spell brisket</div>Anonymoushttp://www.blogger.com/profile/15815094227492341550noreply@blogger.com1