tag:blogger.com,1999:blog-73113513896429382502024-03-18T02:28:05.089-05:00All That SplattersLori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.comBlogger277125tag:blogger.com,1999:blog-7311351389642938250.post-10340808949570529322015-09-13T22:59:00.000-05:002015-09-29T21:48:05.155-05:00Shrimp Tapas<br />
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One of my favorite weekend "dinners" is Ann's (<a href="http://www.thibeaultstable.com/2009/05/spotted-prawns.html">Thibeault's Table)</a> Shrimp Tapas. It's a meal that comes together very quickly, especially if you purchase "easy peel shrimp", shrimp that is already headed and deveined. I picked up a loaf of French bread to serve with, so to heat it up, I turned the oven on to 500 F. <a href="https://nylorij.smugmug.com/Food/Seafood/i-Mgcp4Fc/2/XL/2015-09-12%2018.51.16-XL.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="140" src="https://nylorij.smugmug.com/Food/Seafood/i-Mgcp4Fc/2/XL/2015-09-12%2018.51.16-XL.jpg" width="200" /></a><br />
(takes about 15 minutes to heat up to temp), turned the oven off, and placed the loaf in the oven until the shrimp was dished up (5 - 10 minutes). Took the bread out of the oven and cut it up into cubes to sop up that delicious buttery shrimp sauce.
Opened a bottle of wine (had a chardonnay on hand), and dinner was done. A nice relaxing evening with a delicious meal. Can't beat that.<br />
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<strong>Shrimp Tapas</strong><br />
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6 tablespoons olive oil<br />
4 cloves of garlic, thinly sliced<br />
1/4 to 1/2 teaspoon red pepper flakes<br />
1 pound medium or large shrimp, peeled and deveined<br />
2 tablespoons chicken broth<br />
2 tablespoons fresh lemon juice<br />
salt<br />
2 tablespoons minced parsley<br />
Italian or French Bread cut into cubes<br />
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Heat
the oil, garlic and red pepper flakes in a large, shallow pan. When the
garlic just begins to turn golden, add the shrimp and cook over high
heat for about 3 minutes, stirring constantly. Add the broth and lemon
juice.<br />
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Pour into a large earthenware bowl and sprinkle with salt and parsley. Serve immediately.<br />
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<i>Source:; <a href="http://www.thibeaultstable.com/2009/05/spotted-prawns.html">Thibeault's Table </a></i>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com2tag:blogger.com,1999:blog-7311351389642938250.post-87340954888341579472014-01-08T23:15:00.000-06:002014-01-09T12:52:16.594-06:00Favorites from All That SplattersSeveral of my fellow bloggers are doing, or have done, their top ten posts of 2013. Well, seeing that 2013 was a slow year for All That Splatters, I thought I would come up with the all-time top ten favorite posts of ATS (or what<i> I thought</i> were the top ten favorite posts of ATS). If you disagree with my list, let me know! In no particular order, here we go:<br />
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<a href="http://allthatsplatters.blogspot.com/2011/04/general-tsos-chicken.html" target="_blank"><u><b>General Tso's Chicken</b></u></a><br />
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This delicious chicken dish seems to be a popular dish among Pinteresters. All the ingredients can be found with a trip to your local grocery store. Easy enough to make, a batch of rice rounds out this meal. If you haven't tried it yet, do so. You're going to love it! <br />
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<a href="http://allthatsplatters.blogspot.com/2009/11/jalapeno-cheddar-bread.html" target="_blank"><u><b>Jalapeno-Cheese Bread</b></u></a><br />
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Many people shy away from yeast breads. A little flour, a little yeast, a little water, a touch of salt, and a little time is basically all breads need. Need. Hmm. Okay, maybe a little kneading. If you have a heavy-duty stand mixer (like a Kitchenaid), that machine will do most of your kneading. Now, if you are so moved, add something that makes your mouth water. You can add nuts, or dried fruit, or cheese and/or chopped jalapenos. Yum. You've got the makings of the best toast ever. Seriously. Ever. You'll see.<br />
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<a href="http://allthatsplatters.blogspot.com/2010/04/saturday-blog-showcase-13-oven-roasted.html" target="_blank"><u><b>Oven-Roasted Cauliflower, Onions & Garlic</b></u></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRnK0HTcO0Ze-YL8k-j4x8Yh-Trg6yAoqDxn4b22XR9wwnnRc5UckI5E62fOXSgpnW9HuZxhtyX_yc5wfNRNEYZd0UIksdWWFza2gg5SUN9uKzZ5TRvD-lUSpzyGoolOQBoqsVfA_UMc/s1600/ovenroastedcauliflower_3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRnK0HTcO0Ze-YL8k-j4x8Yh-Trg6yAoqDxn4b22XR9wwnnRc5UckI5E62fOXSgpnW9HuZxhtyX_yc5wfNRNEYZd0UIksdWWFza2gg5SUN9uKzZ5TRvD-lUSpzyGoolOQBoqsVfA_UMc/s1600/ovenroastedcauliflower_3.jpg" height="150" width="200" /></a></div>
I learned a few years ago that if you roast a vegetable, the end-product was like candy. Put a little caramelization on Brussels sprouts, asparagus, eggplant, and I'm a happy girl. Roast some cauliflower with onions and garlic and then finish it off with a tangy little dressing, and I'm in heaven. You will be, too. Trust me on this.<br />
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<a href="http://allthatsplatters.blogspot.com/2009/09/vanilla-bean-butter-rum-poundcakes.html" target="_blank"><u><b>Vanilla Bean Butter-Rum Poundcakes</b></u></a><br />
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While my chocoholic sisters and brethren enjoy their addiction to the cacao bean, my craving goes towards the other end of the spectrum. I find the aroma of vanilla heady and intoxicating. And if the dessert menu suggests anything with vanilla bean added to it, I'm done. My decision is cemented. With vanilla bean added to the cake and the sauce, these little cakelets are luscious. Absolutely luscious.<br />
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<a href="http://allthatsplatters.blogspot.com/2010/09/pulled-pork-sandwich.html" target="_blank"><u><b>Pulled Pork Sandwich</b></u></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9KUCeWxaFLUzLoWVdjOnjQRfS5hn0qLIJKLCJwwirN2u0F09-iuNw_v_I_noOiDa66CUH8LJ3AbKKArkfLfccBDQBdJ5BowZIrDIkves2D4Gq2nqcW-hVL32vL_DS4ZQoC-H81cQ8YA/s1600/pulledpork_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9KUCeWxaFLUzLoWVdjOnjQRfS5hn0qLIJKLCJwwirN2u0F09-iuNw_v_I_noOiDa66CUH8LJ3AbKKArkfLfccBDQBdJ5BowZIrDIkves2D4Gq2nqcW-hVL32vL_DS4ZQoC-H81cQ8YA/s1600/pulledpork_2.jpg" height="150" width="200" /></a></div>
One would think that pulled pork always needs to start in a smoker. Or a barbeque grill of some sort. Not so. My trusty crockpot came out of retirement for this version and was I ever glad to give this version a shot. The meat comes out juicy and tender and delicious. Top the meat with a little cole slaw, and you've got a memorable sandwich. I'm telling you - get out your crockpot. You won't be sorry.<br />
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<a href="http://allthatsplatters.blogspot.com/2011/03/appetizer-scallops-with-chili-honey.html" target="_blank"><u><b>Scallops with Chili and Honey</b></u></a><br />
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Here's an appetizer that's easy and decadent. How often is a recipe described that way? Crispy little wontons, blanketed with sliced green onions (scallions), then layered with juicy scallops that have been caramelized with a bit of a saute and glazed with a sauce of honey and chili. Is your mouth watering yet?<br />
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<a href="http://allthatsplatters.blogspot.com/2010/01/saturday-blog-showcase-cloud-souffle.html" target="_blank"><br /></a>
<u><b><a href="http://allthatsplatters.blogspot.com/2010/01/saturday-blog-showcase-cloud-souffle.html" target="_blank">Cloud Souffle</a></b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEZWKg_vsdGjS6Xi1-BYKeA_oZT6-KEqyjL_svAa09sAAjUZCZoc0iD2ncqIyIYOOtjvAM_x76J83SN3ofsdtZ-xUPwJiHYBGoQ6bfLBQzTVGSDh6riakvm8cz_6E7ugyfoifVSK1hbM/s1600/cloudsouffle_3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEZWKg_vsdGjS6Xi1-BYKeA_oZT6-KEqyjL_svAa09sAAjUZCZoc0iD2ncqIyIYOOtjvAM_x76J83SN3ofsdtZ-xUPwJiHYBGoQ6bfLBQzTVGSDh6riakvm8cz_6E7ugyfoifVSK1hbM/s1600/cloudsouffle_3.jpg" height="150" width="200" /></a></div>
This is a pretty and delicious breakfast dish. It's gorgeous enough for guests, and surprisingly easy enough for treating yourself. Serve with asparagus or toast "soldiers". It's wonderful. <br />
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<a href="http://allthatsplatters.blogspot.com/2010/02/union-square-cafe-bar-nuts.html" target="_blank"><u><b>Union Square Cafe Bar Nuts</b></u></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjWJJwOylUgGinomtZRetU9b2aKO-bmxfUPMzB2nS1L53YJGh_CaVZRRD4yF7fxw66ZAgYZfh7FE0TBZjHWjGD4EW5hhYYD8alHGBCH29UEZsOln6gWoUCVeCRyEf8b8H5QwqkzRQJ7o/s1600/img_3621.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjWJJwOylUgGinomtZRetU9b2aKO-bmxfUPMzB2nS1L53YJGh_CaVZRRD4yF7fxw66ZAgYZfh7FE0TBZjHWjGD4EW5hhYYD8alHGBCH29UEZsOln6gWoUCVeCRyEf8b8H5QwqkzRQJ7o/s1600/img_3621.jpg" height="150" width="200" /></a></div>
You're going to want to make these. And when you do, make sure you double the recipe. They are spicy and sweet, salty and slightly herbacious. One tip: when you add the rosemary, make sure you use fresh. A dear friend of mine used dried rosemary - the full amount called for in the recipe. She thought I had gone out of my mind for recommending this recipe. Use fresh rosemary. You will think you had temporarily lost your mind for not making these sooner. Promise. <br />
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<a href="http://allthatsplatters.blogspot.com/2009/07/italian-open-faced-sandwich.html" target="_blank"><u><b>Italian Open-Faced Sandwich</b></u></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctkKeSwV4RpafTCGdD86CtS8zdleW5IDzVOAGblZhW5paC1xpNzBRI1abCOYQoh5buwAvjsh2718cdIjYFFTlEGqqBJyHCvnpmtJTj8EWMCK6PA9BnqzMUoytjsJx980oj38yLsxWWv0/s1600/img_1174.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctkKeSwV4RpafTCGdD86CtS8zdleW5IDzVOAGblZhW5paC1xpNzBRI1abCOYQoh5buwAvjsh2718cdIjYFFTlEGqqBJyHCvnpmtJTj8EWMCK6PA9BnqzMUoytjsJx980oj38yLsxWWv0/s1600/img_1174.jpg" height="150" width="200" /></a></div>
I came upon the recipe for this open-faced sandwich while watching a PBS cooking show many years ago, long before FoodTV or the Cooking Channel. As I mention in the post, the flavors meld together unbelievably well. You'll be surprised how delicious this is. It's an easy casual week-night, after-work, anytime meal.<br />
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<a href="http://allthatsplatters.blogspot.com/2009/03/quick-delicious-dinner-after-work.html" target="_blank"><u><b>Chicken with Garlic & Parsley</b></u></a><br />
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This is another dish that brings a lot of people to All That Splatters. The recipe calls for few ingredients, and the whole thing is done in less than 1/2 hour. With all that going for it, you'd think this recipe wouldn't have much flavor. But you'd be wrong. It's full of flavor and quite satisfying. Cook up a little rice or pasta as a side, and dinner is done. <br />
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<a href="http://allthatsplatters.blogspot.com/2009/11/apple-cake-with-caramel-sauce.html" target="_blank"><u><b>BONUS: Apple Cake with Caramel Sauce</b></u></a><br />
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I love caramel. I think I could eat a shoe if it had caramel sauce drizzled over it. That's not to say that the apple cake isn't good. It's really moist and delicious. The caramel sauce, however, puts it over the top. My mother has been making this recipe since I was a kid. It is a winner.<br />
<br />Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com2tag:blogger.com,1999:blog-7311351389642938250.post-87823653138019199582014-01-04T22:06:00.002-06:002014-01-04T23:42:51.288-06:00Pecan Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCDIH6v1pigxKQLxG13aX7B76c5TnNpTWbCWIWA-QfHgF2hMbnffdgN58gvM0PBK_wCWZ3rfIkSR6nWawmjsh3FjmSYtDqHDQa_8fV6EeoLXXw76iD_gWP332aIlFTukj5gxs0NdQQ7w/s1600/pecanpie_whole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCDIH6v1pigxKQLxG13aX7B76c5TnNpTWbCWIWA-QfHgF2hMbnffdgN58gvM0PBK_wCWZ3rfIkSR6nWawmjsh3FjmSYtDqHDQa_8fV6EeoLXXw76iD_gWP332aIlFTukj5gxs0NdQQ7w/s640/pecanpie_whole.jpg" width="640" /></a></div>
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I'm not ready to start my resolution of healthy eating just yet. Pecan pie is my all-time favorite pie, and this recipe is my all-time favorite recipe for pecan pie. The filling is not syrupy but "stands up" on its own. It's super easy though super decadent. If you are willing to indulge one last time before you begin your
regimen of grapefruit and salads, this is a great indulgence.<br />
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<span style="font-family: Times,"Times New Roman",serif;"><u><b>Pecan Pie</b></u></span><br />
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1 cup sugar<br />
1/4 cup unsalted butter, softened<br />
2/3 cup light corn syrup<br />
1 tablespoon flour<br />
1/4 teaspoon salt<br />
3 eggs<br />
1 teaspoon vanilla<br />
1 cup pecan halves<br />
<br />
Combine sugar, butter, and corn syrup until smooth. Add flour, salt, and eggs together and stir until smooth. Stir in vanilla and pecans. Bake in unbaked pie shell 1 hour at 350 F.<br />
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<i>(Note: Since the pie bakes so long, I make a collar out of foil to cover the edges of the pie crust for the first 45 minutes of baking. Remove the foil and continue baking the remaining 15 minutes.)</i><br />
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Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com5tag:blogger.com,1999:blog-7311351389642938250.post-24927101418408669462013-11-28T19:41:00.000-06:002013-11-28T20:06:40.946-06:00Up For a Cup?<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEg21Gv-Qoy-B4YZcVlIt7gNDBALmA7o5U7UB7j70_gXGSz9EsB1s_uHfSUu6mB71tdnghU4oUSZtsdyeYujoZYc-ILnOrlGpfYopadOwrj_0oirB-tE2m_qy4gZ9SotrqXk6nJcnStg/s1600/Coffee+sack+&+contents_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEg21Gv-Qoy-B4YZcVlIt7gNDBALmA7o5U7UB7j70_gXGSz9EsB1s_uHfSUu6mB71tdnghU4oUSZtsdyeYujoZYc-ILnOrlGpfYopadOwrj_0oirB-tE2m_qy4gZ9SotrqXk6nJcnStg/s320/Coffee+sack+&+contents_1.jpg" width="257" /></a></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">I was contacted recently by Tamara, a representative from Puro coffee. Never heard of them? Neither had I, but she was ready and willing to introduce this brand to me and my readers. A generous package of coffees, a mini French press and coffee cup arrived shortly. Since Jason, the Director of Creative Services at work, and I often talk coffee, I shared my bounty with him and his family, and the taste-testing began. </span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">While Jason said he picked up on some of the flavor notes described on the packaging, I was content with the comfort a good cup of coffee brings. The coffee is obviously roasted well, apparently a difficult feat for some companies. While I may not pick up on "citrus-y" or "chocolate-y" flavor notes, I often pick up on the flavor of burnt coffee beans. This does not make for a comforting cup of coffee. </span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">While I was appreciative of the bounty I received from Puro, the back-story of this company really got my attention. Tamara sent along the following information. It's a bit lengthy, but full of so much great information, I just couldn't decide what to cull it down to. Here is all the info she sent. There are some wonderful links you will definitely want to explore.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Thank you, Tamara. If you were here, I'd invite you in for a cup of coffee. You know it would be a good cup!:</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">A
large number of your coffee drinking readers might not have heard of us
before as we don’t have our own cafes and you won’t
find us in supermarkets, nevertheless, if they drink coffee, then they
will have probably enjoyed ours without realising it was us! Every
National Trust site uses our coffee, restaurants like Gourmet Burger
Kitchen and The Real Greek, large offices such as
Innocent Drinks (the smoothie company), hairdressers like Headmasters
and golf clubs like Wentworth all serve our coffee.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Through
the Puro brand, alongside Fairtrade, we want to communicate the threat
to rainforest and the need to preserve it.
After oil, coffee is the second most traded commodity in the world, so
imagine the amount of coffee consumed every day all over the world. By
putting messages on our cups and sharing our stories and videos with our
clients and consumers, we think we can help
make a difference. We also want to show other companies that people and
planet are just as important as profit. In order to help spread this
message, it would be amazing if you were able to embed our short film
(4.5mins long) within your review.</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"> </span><span lang="EN-GB" style="font-size: large;"><a href="http://webmail.miko.be/exchweb/bin/redir.asp?URL=http://vimeo.com/fairtradecoffee/our-story" target="_blank"><span lang="EN-US">http://vimeo.com/<wbr></wbr>fairtradecoffee/our-story</span></a></span><span style="font-size: large;">
or to all of our short films on Vimeo </span><span lang="EN-GB" style="font-size: large;"><a href="http://webmail.miko.be/exchweb/bin/redir.asp?URL=http://vimeo.com/fairtradecoffee" target="_blank"><span lang="EN-US">http://vimeo.com/<wbr></wbr>fairtradecoffee</span></a></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span lang="EN-GB" style="font-size: large;"><span lang="EN-US"> </span></span></span>
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span lang="EN-GB" style="font-size: large;"><a href="http://webmail.miko.be/exchweb/bin/redir.asp?URL=http://www.purocoffee.com/uk/" target="_blank"><span lang="EN-US">http://www.purocoffee.com/us/</span></a></span></span>
<br />
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<span style="font-family: Times,"Times New Roman",serif;"><span lang="EN-GB" style="font-size: large;"><a href="http://webmail.miko.be/exchweb/bin/redir.asp?URL=http://www.purocoffee.com/uk/fairtrade-coffee" target="_blank"><span lang="EN-US">http://www.purocoffee.com/us/<wbr></wbr>fairtrade-coffee</span></a></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span lang="EN-GB" style="font-size: large;"><a href="http://webmail.miko.be/exchweb/bin/redir.asp?URL=http://www.purocoffee.com/uk/saving-rainforest" target="_blank"><span lang="EN-US">http://www.purocoffee.com/us/<wbr></wbr>saving-rainforest</span></a></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span lang="EN-GB" style="font-size: large;">Our Facebook page, where we share all our feel good stories
and offer a monthly competition to win a gift box just like the one we sent you is<a href="http://webmail.miko.be/exchweb/bin/redir.asp?URL=http://www.facebook.com/fairtradecoffee" target="_blank"><span lang="EN-US"> http://www.facebook.com/<wbr></wbr>fairtradecoffee</span></a></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"> </span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Puro Fairtrade Coffee is a brand from a company called Miko who has been roasting coffee in Belgium for 212 years now. It
was created in 2005.</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"> </span></span>
<br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Miko has 9000m2 of solar panels on the roof of their building to generate their own electricity.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">In 2007 whilst some of the Puro Fairtrade Coffee team were trekking through the Puro Ecuadorian Rainforest Reserve, some
new species of orchid were discovered. One of these orchids was later named after us </span><span lang="EN-GB" style="font-size: large;"><a href="http://webmail.miko.be/exchweb/bin/redir.asp?URL=http://www.purocoffee.com/uk/saving-rainforest/orchid" target="_blank"><span lang="EN-US">http://www.purocoffee.com/<wbr></wbr>uk/saving-rainforest/orchid</span></a></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">In 2008, together with Sir David Attenborough, we launched a webcam in the rainforest to the media</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span lang="EN-GB" style="font-size: large;"><a href="http://webmail.miko.be/exchweb/bin/redir.asp?URL=http://www.guardian.co.uk/environment/blog/2008/jan/18/webcamintheforest" target="_blank"><span lang="EN-US">http://www.guardian.co.uk/<wbr></wbr>environment/blog/2008/jan/18/<wbr></wbr>webcamintheforest</span></a></span><span style="font-size: large;"><br />
</span><span lang="EN-GB" style="font-size: large;"><a href="http://webmail.miko.be/exchweb/bin/redir.asp?URL=http://www.worldlandtrust.org/news/2008/01/sir-david-attenborough-presented-with.htm" target="_blank"><span lang="EN-US">http://www.worldlandtrust.org/<wbr></wbr>news/2008/01/sir-david-<wbr></wbr>attenborough-presented-with.<wbr></wbr>htm</span></a></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Miko won a business charity award last year for the partnership between Puro Fairtrade Coffee and World Land Trust (we have
gone on to help judge the 2013 Business Charity Awards)</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span lang="EN-GB" style="font-size: large;"><a href="http://webmail.miko.be/exchweb/bin/redir.asp?URL=http://www.thirdsector.co.uk/Fundraising/article/1131933/business-charlated-marketing-winner-miko-coffee-world-land-trust/ity-awar" target="_blank"><span lang="EN-US">http://www.thirdsector.co.uk/<wbr></wbr>Fundraising/article/1131933/<wbr></wbr>business-charlated-marketing-<wbr></wbr>winner-miko-coffee-world-land-<wbr></wbr>trust/ity-awar</span></a></span><span style="font-size: large;"> (I
know they have made a typo in their url!)</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span lang="EN-GB" style="font-size: large;">Located
within Chocó, Colombia. The 124 acre Puro Poison Frog Reserve is the
only protected location in the world for the critically
endangered and close to extinct Golden Poison Frog. Indigenous tribes
still use their poison on their arrows and spears for hunting.</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span lang="EN-GB" style="font-size: large;"><a href="http://purocoffee.com/uk/saving-rainforest/poison-frog" target="_blank"><span lang="EN-US">http://purocoffee.com/uk/<wbr></wbr>saving-rainforest/poison-frog</span></a></span></span>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com2tag:blogger.com,1999:blog-7311351389642938250.post-59457283440825857692012-07-04T18:58:00.001-05:002014-12-27T11:11:57.275-06:00Panzanella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw339oEIDcztu94BA7XtNSmN4PAdD0VYpeY1ZZK5jOkCsFqyQ0rBukeI5TaRK32pgwbAiRj9Mskf3F-lymvaBazuRkErPOquHwUvloF36L9PSwYT5iS4zsUDCi_3nzBpBOpf4dx-ZYvQU/s1600/Panzanella_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw339oEIDcztu94BA7XtNSmN4PAdD0VYpeY1ZZK5jOkCsFqyQ0rBukeI5TaRK32pgwbAiRj9Mskf3F-lymvaBazuRkErPOquHwUvloF36L9PSwYT5iS4zsUDCi_3nzBpBOpf4dx-ZYvQU/s640/Panzanella_3.JPG" height="510" width="640" /></a></div>
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(I need to start out by saying the photos here will look much better if you take your glasses off. I'm not sure why I can't seem to take a picture anymore. Lack of practice has a lot to do with it, I'm sure. That and being distracted by the <i>Big Bang Theory</i> rerun that was on tv. I'm rarely home for this show. *sigh* Am I the only one who finally developed an appreciation for this series??)<br />
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Back to the dish: I really do love this salad. Evidently it was created to use up a rather tasteless bread. The recipe I based this on has you just tear up the bread. Rather brutish, if you ask me. I prefer to slice Italian or French bread rather thickly, then lightly toast (in the oven or a toaster, your choice). I like the kind of 'crouton-ish' texture of the bread in the salad when it's toasted.<br />
<br />
The flavors of the season really come through here. Nice ripe tomatoes, fresh basil, and sweet cucumbers just sing summer. An uncomplicated dressing finishes off the dish. Eat it alone for a light lunch or serve it alongside a simply prepared chicken dish, and <i>Roberto's</i> your uncle. :-)<br />
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<u><b>Panzanella</b></u></div>
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2 medium to large ripe tomatoes, diced into bite-sized pieces<br />
1 small cucumber, pared and thinly sliced<br />
1 small red onion, thinly sliced<br />
1 cup fresh basil leaves, torn<br />
<br />
1/2 cup extra virgin olive oil<br />
3 tablespoons red wine vinegar<br />
salt & pepper to taste<br />
<br />
6 - 8 thick slices of French or Italian bread, lightly toasted, cut into bite-sized pieces<br />
<br />
Mix vegetables and basil in a bowl. Drizzle olive oil and red wine vinegar over vegetables. Season with salt & pepper, to taste.<br />
<br />
Layer half of the bread in bottom of serving dish. Spread half of the vegetables over the bread. Layer rest of the bread over first layer of vegetables, and finish salad with spreading the rest of the vegetables along with rest of the dressing over top of second layer of bread. Cover and rest in refrigerator for 1 hour. Serve immediately.Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com12tag:blogger.com,1999:blog-7311351389642938250.post-33708319928837162092012-03-11T17:21:00.001-05:002012-03-11T20:05:59.061-05:00Coconut Shrimp Curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbL8XQF2a17qJ1HZEaemQ6jjhdAD8mbybnma-8QsUTr0VUTQ06WrFbMdKenqP1JHQbiORKGaJp67n9GOUCU1ju2RUdooof5QvaFXL696uS2DqEKloQWd9ZDE7S3rqul3kflFCV8kjY4NE/s1600/CoconutShrimpCurry_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbL8XQF2a17qJ1HZEaemQ6jjhdAD8mbybnma-8QsUTr0VUTQ06WrFbMdKenqP1JHQbiORKGaJp67n9GOUCU1ju2RUdooof5QvaFXL696uS2DqEKloQWd9ZDE7S3rqul3kflFCV8kjY4NE/s640/CoconutShrimpCurry_2.JPG" width="640" /></a></div>Simple, tasty dishes are a favorite of mine these days. The days of wanting to try my hand at puff pastry from scratch and recipes utilizing every pot and pan in the kitchen, 42 ingredients, and 2-1/2 days of prep time no longer hold the same sheen they once did. So, when I came upon this recipe via a recent stroll through the land of Foodgawker, I was immediately hooked.<br />
<br />
Barb's photos at <a href="http://www.wishfulchef.com/2012/03/coconut-shrimp-curry/" target="_blank">WishfulChef</a> were drool-inspiring. With all the ingredients on hand, my kitchen was soon wafting with the heady aromas of curry, shallots, garlic, and chili powder. And the flavor was comforting and lived up to the anticipation. It was just what I needed on a day when a little Asian comfort food was in order. Thank you, Barb.<br />
<br />
<span style="font-size: large;"><b><u>Coconut Shrimp Curry</u></b></span><br />
<i>(I tweaked the recipe a little for my tastes, omitting the sweetener used in the original recipe, and halving the milk used in addition to the coconut milk for a little less brothy result.)</i><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHedfaZtosdYb_bP6oBKkAeANQOn3T9nQd04_eMRqsAdHfPek_Dxh8e96hmG2QSwMEo7s0_U6q-JqQFWKZWM082Vj-L3zb_n97YQ-Vn0824Tlv11fC_idlfzLN22RSkv8Pu5_0cb0kVY/s1600/CoconutShrimpCurry_1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHedfaZtosdYb_bP6oBKkAeANQOn3T9nQd04_eMRqsAdHfPek_Dxh8e96hmG2QSwMEo7s0_U6q-JqQFWKZWM082Vj-L3zb_n97YQ-Vn0824Tlv11fC_idlfzLN22RSkv8Pu5_0cb0kVY/s400/CoconutShrimpCurry_1.JPG" width="400" /></a>coconut or canola oil<br />
1 shallot, thinly sliced<br />
1 garlic clove, finely diced<br />
1 tablespoon curry powder<br />
1 cup potatoes, diced into small cubes<br />
1 small can coconut milk(about 6-8 ounces)<br />
1/2 can of milk (use the empty coconut milk can to measure)<br />
8 ounces shrimp, peeled and deveined<br />
1 medium tomato, diced<br />
1 tablespoon tomato paste<br />
1-2 teaspoons chili powder, or to taste<br />
3/4 cup frozen peas<br />
salt and pepper, to taste<br />
<br />
In a large pan, heat oil and add curry powder, cook for about two minutes. Stir in garlic and shallot and cook for a minute. Mix in potatoes, then stir together with coconut milk and regular milk. Add tomatoes, tomato paste, honey and chili powder. Cover and simmer for about 30 minutes, stirring occasionally.<br />
<br />
Add shrimp and frozen peas and cook for a few more minutes. Season with salt and pepper to taste. Serve with basmati or brown rice.<br />
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<i>Yield: 4 servings</i>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com12tag:blogger.com,1999:blog-7311351389642938250.post-54613399756109735832012-03-04T20:53:00.010-06:002012-03-05T16:57:13.674-06:00Kale, Cranberry & Quinoa Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXQxebYzYd1ryjy2xU9x-JOKmpSCTmIo3NBged445nB6_Zsb-9eqUa2PML_TE4VVTZBhOH4VdzqhEvs0_6XcVzgjYHqjffkxCVLHqfU3UFimrRuVaztqniourNSDJsfF1AWYIa9arQoE/s1600/KaleCranberry&Quinoa_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXQxebYzYd1ryjy2xU9x-JOKmpSCTmIo3NBged445nB6_Zsb-9eqUa2PML_TE4VVTZBhOH4VdzqhEvs0_6XcVzgjYHqjffkxCVLHqfU3UFimrRuVaztqniourNSDJsfF1AWYIa9arQoE/s640/KaleCranberry&Quinoa_2.JPG" width="640" /></a></div><br />
In my efforts to eat healthier and explore healthier food options, I came across this recipe. I had heard of quinoa (say <i>keen-wa</i>) before, I'd even bought some that had been sitting in my pantry for quite a while, but I had never cooked it or eaten it anywhere. A little research revealed that this grain contains more protein than any other grain. One website indicates that there are varieties of quinoa that are more than 20 percent protein, making this grain a boon for vegetarians. <br />
<br />
And kale. Touted as one of the world's "super foods", kale has risk-lowering benefits for at least five different types of cancers, including cancer of the bladder, breast, colon, ovary, and prostate<a href="http://%28one%20cup%20of%20kale%20provides%20far%20more%20micrograms%20of%20vitamin%20k%20than%20any%20of%20our%20135%20world%27s%20healthiest%20foods%29/"><span style="font-size: xx-small;"><sup>(1)</sup></span></a>. It comprehensively supports the body's detoxification system. Kale's extremely high vitamin-K content ("one cup of kale provides far more micrograms of vitamin K than any of our 135 World's Healthiest foods"<a href="http://%28one%20cup%20of%20kale%20provides%20far%20more%20micrograms%20of%20vitamin%20k%20than%20any%20of%20our%20135%20world%27s%20healthiest%20foods%29/" target="_blank"><span style="font-size: xx-small;"><sup>(1)</sup></span></a>) makes it a champion in anti-inflammatory properties.<br />
<br />
Whoa.<br />
<br />
But does this all taste good??<br />
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In a word, Yes.<br />
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I love this dish so much, I've made it at least once a week for the last several weeks. In addition to my dinner, the leftovers heat up beautifully, becoming my lunch for the next couple of days. The toasted pine nuts add a bit of crunch, the dried cranberries give it a touch of sweetness, the sauteed shallots give it a tiny bit of caramelization that I just adore. Don't forget the salt... it definitely needs it. And definitely don't forget to <b><i>thoroughly</i></b> rinse the quinoa or your dish will have an awfully bitter aftertaste. You can smell the <a href="http://en.wikipedia.org/wiki/Saponin" target="_blank"><i>saponins</i></a> on the quinoa. You'll know you've rinsed the grain enough - you won't smell the bitter coating at all any longer.<br />
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Thanks to <a href="http://www.beyondtheplate.net/recipes/kale-cranberry-quinoa-salad/" target="_blank">Beyond the Plate</a> for this wonderful recipe. I am deeply grateful!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlCvHRhszTnKBrG1nstpHJOpzvw2KDrxAD_ycZVKRzdtTTgYviQl7c2Z8-Bsjsph92pbU8MNmGgZfQfAEseJIkJGkzC_gqIvpS0aja9z_2VG-PMBV_jvV5H2UDhO12BcPpPb_s4j5saI/s1600/KaleCranberry&Quinoa_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlCvHRhszTnKBrG1nstpHJOpzvw2KDrxAD_ycZVKRzdtTTgYviQl7c2Z8-Bsjsph92pbU8MNmGgZfQfAEseJIkJGkzC_gqIvpS0aja9z_2VG-PMBV_jvV5H2UDhO12BcPpPb_s4j5saI/s640/KaleCranberry&Quinoa_3.JPG" width="640" /></a></div><br />
<h3>Kale, Cranberry and Quinoa Salad</h3>2 cups water<br />
1 cup quinoa, rinsed and drained<br />
2 ounces/ 56 grams pine nuts<br />
1/2 pound/ 260 grams kale<br />
2 tablespoons olive oil<br />
1 medium shallot (about 2 ounces/50 grams) peeled and thinly sliced<br />
3 ounces/ 85 grams dried cranberries<br />
1 teaspoon chili flakes <i>(optional)</i><br />
1 teaspoon salt <br />
<br />
Combine quinoa and water in a medium saucepan and cook over medium heat until all the water is absorbed, about 15 minutes. Stir the mixture about 10 minutes into cooking to prevent the quinoa from sticking to the bottom of the pot. Set aside.<br />
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Toast the pine nuts in a small, dry saute pan over low heat. Watch them carefully so they don't burn. Remove from the heat and reserve.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkR3BY9-iQY21SSoBpDXpq3YyVrrxhOB14CCzwRgFDZUngniK8D1GTG17rA4_Ec2L51mnY2Uf4ptEcyvz9mLzklweYvcovSnWsUM0FcQRV6hSl_9xuBH56mEUmhY1cLnN00-p6ev5BM4/s1600/KaleCranberry&Quinoa_1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkR3BY9-iQY21SSoBpDXpq3YyVrrxhOB14CCzwRgFDZUngniK8D1GTG17rA4_Ec2L51mnY2Uf4ptEcyvz9mLzklweYvcovSnWsUM0FcQRV6hSl_9xuBH56mEUmhY1cLnN00-p6ev5BM4/s400/KaleCranberry&Quinoa_1.JPG" width="400" /></a></div><br />
Remove the stems of the kale, then stack the leaves and thinly slice. Finely chop the stems as well.<br />
<br />
Heat the olive oil in a large skillet over moderate heat. Add the shallots and cook until translucent, about 2 minutes. Add the kale and the cranberries, stir, then leave to cook, covered, for about 5 minutes.<br />
<br />
Add the pine nuts, chili flakes (if using) and salt, stir and leave to cook again, covered, for another 5 minutes. If the kale starts to stick to the pan, add some water, a tablespoon at a time. (I use a non-stick skillet which eliminates any concern of, um, stickage...)You want just enough moisture to create steam in the skillet, but not too much to give you a sauce.<br />
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Toss the kale mixture and quinoa in a medium bowl and serve immediately, or at room temperature. (My personal preference is to serve this warm!)Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com6tag:blogger.com,1999:blog-7311351389642938250.post-61347744429478357922012-02-22T21:24:00.000-06:002012-02-22T21:24:52.700-06:00Oaxaca Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZLoItr5_1dNH0cfm2cayoeeXBzOgCD8zxBYzBglBoXWBJHlFLD7E3N1B1kzPKfhfN0C-EHnlhWRmStISjJUbDkJGOOf8B6gQqDO5n9bucJWjBJ2OKQLXdPl57TM_BlBOR8xxKwk76uc/s1600/Pizza_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZLoItr5_1dNH0cfm2cayoeeXBzOgCD8zxBYzBglBoXWBJHlFLD7E3N1B1kzPKfhfN0C-EHnlhWRmStISjJUbDkJGOOf8B6gQqDO5n9bucJWjBJ2OKQLXdPl57TM_BlBOR8xxKwk76uc/s640/Pizza_4.JPG" width="640" /></a></div><br />
My Aunt Joanie is a good cook...no... a GREAT cook! She never steers me wrong when it comes to recipes. And she didn't this time, either. She told me about this simple pizza she makes every Friday night. And while it may be simple to make, it's far from simple in flavor.<br />
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Does one need <i>another</i> pizza recipe?? Is there anything original anymore when it comes to pizza? I think so!! At least this was new to me. First, she puts a pint of grape tomatoes in a baking pan, drizzles them with olive oil and adds salt & pepper, puts them in a hot oven (450F - 500F) for 15 - 20 minutes, then sets them aside to cool.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xD5aCB5io_3HRADLSN4Nt4-68t82vPyx5QN6eAuJvSa-zXuwm1SyuBbBuoRL9cm9sPLfgzLFAO917b0gPwz3FtQLQi5XrjcxEB-ShyZ1h8pJfVIZlD7t-1HLLx1_WzHimvH2K9U9_z0/s1600/PizzaDough_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xD5aCB5io_3HRADLSN4Nt4-68t82vPyx5QN6eAuJvSa-zXuwm1SyuBbBuoRL9cm9sPLfgzLFAO917b0gPwz3FtQLQi5XrjcxEB-ShyZ1h8pJfVIZlD7t-1HLLx1_WzHimvH2K9U9_z0/s400/PizzaDough_1.JPG" width="400" /></a></div>To save herself time (and trouble), my aunt purchases ready-made pizza dough from Central Market (pizza parlors have been known to sell dough very inexpensively, as well). And seriously, I would have purchased pre-made dough as well, but I was house-bound (a self-imposed sentence), so I blitzed up a batch of dough <i>(see recipe below)</i> in my KitchenAid mixer in less than 10 minutes. I divided the dough into thirds.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9Hz0G-yK0ffFnQsCPxVZWNMNJeSz-6KHo6Im6FuNW-eLuNQZBV2PXaxCfg9OJbaqXFWDClVXUHbkkW1eq_R0pPkOXDhjIP4ci9tg8Nrc9FbvtwEnZycgXOapRBhPi6HPZqEpp3W5Sso/s1600/PizzaDough_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9Hz0G-yK0ffFnQsCPxVZWNMNJeSz-6KHo6Im6FuNW-eLuNQZBV2PXaxCfg9OJbaqXFWDClVXUHbkkW1eq_R0pPkOXDhjIP4ci9tg8Nrc9FbvtwEnZycgXOapRBhPi6HPZqEpp3W5Sso/s320/PizzaDough_2.JPG" width="320" /></a></div>Once the dough has risen, place the dough on a piece of parchment and spread out. Drizzle a bit of olive oil over the dough. Transfer the dough onto a pizza stone in a 500F. oven (a pizza peel makes short work of this), and bake for about 8 - 10 minutes.<br />
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<br />
Now here's the big difference between this pizza and any I've ever had before: oaxaco cheese (say <i>wha-ha-ka</i>). This Mexican cheese grates similarly to mozzarella but is a bit saltier, more flavorful, which makes this pizza tastier! Spread the grated oaxaca cheese over the baked crust and dot the pizza with the roasted grape tomatoes. Sprinkle grated Parmigiana-Reggiano over the entire pizza and place back into the oven. Bake for about 5 - 8 minutes or until the cheese is bubbly.<br />
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Before serving, strew basil cut into a chiffonade over the pizza. It's beautiful and delicious! (I'm sure you noticed the lack of gorgeous greenery over my pizza... )<br />
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Really, those roasted grape tomatoes and that wonderful oaxaca cheese... now <i>that's</i> a pizza! Thanks, Aunt Joanie!!<br />
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<b><u>Pizza Crust</u></b><br />
<br />
<b><i></i></b> 4 cups flour<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisB3MC2DhZCON8wgqhLI6-hMmCFrpVLBspcbCqDuieVHns592P33WJ46IBLFDBgqwanrC-lVfqJLXph8-bBziplXKRWKrsaj1HS-z7ydotmwVIKmEWGg0_w2nFpOnln3umX8NstXRRtRk/s1600/Pizza_3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisB3MC2DhZCON8wgqhLI6-hMmCFrpVLBspcbCqDuieVHns592P33WJ46IBLFDBgqwanrC-lVfqJLXph8-bBziplXKRWKrsaj1HS-z7ydotmwVIKmEWGg0_w2nFpOnln3umX8NstXRRtRk/s400/Pizza_3.JPG" width="400" /></a>1 tablespoon vital wheat gluten <i>(this really makes a difference in the texture of the dough)</i><br />
2-1/4 teaspoons dried instant yeast<br />
1-1/2 cup tepid water<br />
3 tablespoons olive oil<br />
1-1/2 teaspoons salt<br />
<br />
Mix flour, vital wheat gluten, instant yeast, water and olive oil. If dough does not come together and form a ball, add a bit more water. Let dough rest 10 minutes. Add salt, mix well, and knead for 5 minutes. Place dough in oiled bowl, cover with plastic wrap, and place in draft-free area to rise until double, about 45 minutes to 1 hour.<br />
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<i>P.S. I would have posted a few days earlier, but I was electronically stymied. The cord connecting my camera and computer was frayed almost in two! However, we are back in business! Thanks to all for your patience!! </i>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com10tag:blogger.com,1999:blog-7311351389642938250.post-19478665948955447782012-02-09T22:14:00.000-06:002012-02-09T22:14:47.987-06:00Where have you been, young lady?!Good question. Wish I had a good answer...<br />
<br />
I did have some medical issues that affected my eating. Which affected my desire to cook. Hence, no posts for over 6 months. BUT things are looking up. And I'm resolved to get cooking again!<br />
<br />
I have done a little cooking. I actually baked a potato just the other day! (Let's hear a little <i>woo-hoo</i> from the peanut gallery!) And I've been making a quinoa-and-kale dish that's <i>really</i> good (seriously, it's REALLY good! No, I haven't turned 'treehugger', but I am <i>trying</i> to eat a little healthier...)<br />
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So, keep your fingers crossed. If all goes well, I may actually have a recipe post this weekend!!<br />
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Thanks to all who have emailed to check on me. Your kind gestures really meant a lot to me!<br />
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<span style="font-family: Burgues Script,"Times New Roman",serif;">Lori</span>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com12tag:blogger.com,1999:blog-7311351389642938250.post-15670697069250265382011-06-11T19:41:00.000-05:002011-06-11T19:41:53.580-05:00Rigatoni with Broccoli, Garlic & Breadcrumbs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdELrR5WZYYftej47G6R_9WHylz9LSSPtpDAMtqzku-TdmgBSiCRjYPp6s1SbgGHExyc6w30JsVXz6aoc3N-we8AGD-g-_qLrVMCvSc6ZMzFrjcWJUdyZIDguFtMKVVGuhz9Q2hdyvjUc/s1600/Pasta+with+Broccoli%252C+Garlic+%2526+Breadcrumbs_5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdELrR5WZYYftej47G6R_9WHylz9LSSPtpDAMtqzku-TdmgBSiCRjYPp6s1SbgGHExyc6w30JsVXz6aoc3N-we8AGD-g-_qLrVMCvSc6ZMzFrjcWJUdyZIDguFtMKVVGuhz9Q2hdyvjUc/s640/Pasta+with+Broccoli%252C+Garlic+%2526+Breadcrumbs_5.JPG" width="640" /></a></div>Whenever I visit New York City with my friends and family, we often visit our favorite Italian restaurant there - Carmine's. The mid-town Manhattan location is always busy, especially with the many Broadway patrons before and after shows. I've even had the opportunity to bump into some of Broadway's biggest stars (I once saw Patty Lupone!) <br />
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The food is always wonderful and plentiful, just like most Italian homes, whether it's one of their wonderful salads, hot or cold appetizers, delicious meat dishes, or, of course, the many pasta dishes they offer. One of my daughter's favorites is their Rigatoni with Broccoli, Garlic & Olive Oil which comes sprinkled with toasted breadcrumbs and grated Parmegiana-Reggiano. It's a delicious non-meat entree that will satisfy even the dedicated carnivores at your dinner table. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWGo05w-EO8Pre9NlovGqSYQZrTFKMaDAhJl05zCzfA1em1hnsP8Qzj44071lgJYdVe7h6lNwNSZmrU_uAw-nHXrBmWfDKWJsHMFx7gOMKFPRCHgVZc2Gp6qkXkQVm8ghv5dOptA-vAY/s1600/Pasta+with+Broccoli%252C+Garlic+%2526+Breadcrumbs_2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWGo05w-EO8Pre9NlovGqSYQZrTFKMaDAhJl05zCzfA1em1hnsP8Qzj44071lgJYdVe7h6lNwNSZmrU_uAw-nHXrBmWfDKWJsHMFx7gOMKFPRCHgVZc2Gp6qkXkQVm8ghv5dOptA-vAY/s400/Pasta+with+Broccoli%252C+Garlic+%2526+Breadcrumbs_2.JPG" width="400" /></a></div><i><b>Rigatoni with Broccoli, Garlic & Breadcrumbs</b></i><br />
<i>Serves 4</i><br />
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<span class="ingredient"><span class="amount">3/4 to 1 pound</span> <span class="name">broccoli florets</span></span><br />
<span class="ingredient"><span class="amount">1 pound</span> <span class="name"></span>rigatoni</span><br />
<span class="ingredient"><span class="amount">5 tablespoons</span> <span class="name">olive oil</span></span><br />
<span class="ingredient"><span class="amount">1⁄3 cup</span> <span class="name">dried breadcrumbs</span></span><br />
<span class="ingredient"><span class="amount">4 - 6 cloves thinly sliced</span><span class="name"> garlic</span></span><br />
<span class="ingredient"><span class="amount">1⁄4 teaspoon</span> <span class="name">red pepper flakes</span></span><br />
<span class="ingredient"><span class="amount">1⁄2 cup</span> grated <span class="name">Parmigiana-Reggiano</span></span><br />
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Bring a large pot of salted water to a boil.Add the broccoli and cook until just tender, about 5 minutes. Remove with a slotted spoon and drain. Set aside.<br />
<div> </div><div class="instruction">Bring the water back to a boil and add the pasta.While the pasta cooks, heat 2 tablespoons of the olive oil in a large, deep skillet over low heat. Add the bread crumbs, stirring, until the crumbs are toasted a golden brown. Remove the breadcrumbs to a small bowl and set aside.</div><div> </div><div class="instruction">Return the skillet to the heat and add the remaining olive oil, garlic, and pepper flakes.Cook until fragrant, then stir in the broccoli. Stir to coat with the oil as the broccoli reheats, and taste for seasoning. If pasta is not yet done, keep the heat low to avoid burning the broccoli.</div><div> </div><div class="instruction">Drain the cooked pasta and add it to the broccoli mixture.Cook over high heat for a minute or so to evaporate any water from the pasta, then stir in the bread crumbs and cheese and serve immediately.</div><div class="instruction"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpAXMVV38LyTN4YT1X8Q03WakdSUmhzQVt_XceFVaUeRmkt1E7Xt0tJ9kMqiHYvwD1lR_BxnfrYAUKcC0-Dn-u826zk8rOcJuAAJbiicVV6ZtN9FMB5GKjuKob1CpWi0ydWgDD63kqU0/s1600/Pasta+with+Broccoli%252C+Garlic+%2526+Breadcrumbs_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpAXMVV38LyTN4YT1X8Q03WakdSUmhzQVt_XceFVaUeRmkt1E7Xt0tJ9kMqiHYvwD1lR_BxnfrYAUKcC0-Dn-u826zk8rOcJuAAJbiicVV6ZtN9FMB5GKjuKob1CpWi0ydWgDD63kqU0/s400/Pasta+with+Broccoli%252C+Garlic+%2526+Breadcrumbs_3.JPG" width="400" /></a></div><div class="instruction"> </div>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com23tag:blogger.com,1999:blog-7311351389642938250.post-28834580029535480852011-06-10T22:03:00.000-05:002011-06-10T22:03:23.442-05:00"Duffins"<div class="separator" style="clear: both; text-align: center;"><a href="http://nylorij.smugmug.com/Food/Bread-Pizza-Sandwiches/DirtBomb/134993180_LeG2v-M.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://nylorij.smugmug.com/Food/Bread-Pizza-Sandwiches/DirtBomb/134993180_LeG2v-M.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">My friend, Marysol, at <a href="http://memoriesinthebaking.blogspot.com/">Memories in the Baking</a>, originally shared the recipe for these little tastes of heaven on an internet cooking forum we both occasionally visit. "Dirt Bombs" are wonderful muffins dipped in melted butter (sounds good already, right?!), then rolled in cinnamon sugar. Covered in cinnamon sugar. Glistening with cinnamon sugar. The coating keeps them moist and, well, irresistible. My son said they were a cross between a doughnut and a muffin, and so re-named them "Duffins". Fine by me! Duffins it is!</div><br />
<b>Sol's Dirt Bombs </b><br />
<i>Yields: 12 muffins* </i><br />
<br />
3 cups AP flour, minus 3 tablespoons <br />
1 tablespoon baking powder <br />
1/2 teaspoon salt <br />
1/2 teaspoon ground nutmeg <br />
1/4 teaspoon ground cardamom<br />
3/4 cup (1-1/2 sticks) unsalted butter <br />
1 cup granulated sugar <br />
2 large eggs <br />
1 cup whole milk ** <br />
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<i><b>Topping *** </b></i><br />
3/4 cups unsalted butter, melted <br />
1/2 cup granulated sugar <br />
1-1/2 teaspoons ground cinnamon <br />
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Preheat oven to 400º F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan. <br />
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Sift the flour, baking powder, salt, nutmeg and cardamom into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Don’t over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack. <br />
<br />
Add the melted butter to a bowl. In another bowl, mix the sugar <br />
and cinnamon. Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature. <br />
<br />
<i><b>Sol's notes: </b></i><br />
<i>*I've made this twice, and both times, this recipe has yielded 16 muffins instead of 12. <br />
**I substituted whole buttermilk for whole milk because I always have it on hand and prefer it for baking. <br />
*** The amounts listed for the sugar and cinnamon are not quite enough to coat all the muffins, so I recommend you double it. </i>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com7tag:blogger.com,1999:blog-7311351389642938250.post-34043141065712723322011-05-21T18:42:00.001-05:002011-05-22T07:57:06.951-05:00Garlicky Chicken in Red Pepper Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPaOkE2XsnBP7tk0b6hVnKgVvU2RA_-l_-AD9xM5yH9pkBGTa3WibryoFhtH8yzGZNgY9FxfEhbaB9KrZq04SQuJvZ69lR2K2SBJCz-_ARgq1f-LXwKwWkrvrcqm8vzv7_Et64eBDC2W4/s1600/GarlickyChicken_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPaOkE2XsnBP7tk0b6hVnKgVvU2RA_-l_-AD9xM5yH9pkBGTa3WibryoFhtH8yzGZNgY9FxfEhbaB9KrZq04SQuJvZ69lR2K2SBJCz-_ARgq1f-LXwKwWkrvrcqm8vzv7_Et64eBDC2W4/s640/GarlickyChicken_1.JPG" width="640" /></a></div>This is another recipe I received in an email from <i>Fine Cooking</i> in their "Make It Tonight" series. It looked really easy, sounded really delicious. And it was. Both easy <i><b>and</b></i> delicious. The chicken was so tender and juicy. The sauce was so flavorful. And it all came together so quickly. I love that! I didn't have fresh thyme on hand, so I substituted about 3/4 teaspoon of dried French thyme. One other thing - the next time I make this, I will add more potatoes (at least one more, but probably two). Make sure to have a crusty baguette on hand to sop up that amazing sauce. A little starter salad would be a nice addition to round out the meal.<br />
<br />
<b>Garlicky Chicken in Red Pepper Sauce</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtX1SZirC6SWVrlIg2wniLMR9VTLc6DZZRZI6_pmE5kTeDLPn1PjOJVBbVSetZp1SELrHtbtcy9vGdm-FS22Vl7U7efij1V2-_NIBv2AmdDAqHYM2XppRZ_5s10hRhDS4I_wqu7W54hk0/s1600/GarlickyChicken_2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtX1SZirC6SWVrlIg2wniLMR9VTLc6DZZRZI6_pmE5kTeDLPn1PjOJVBbVSetZp1SELrHtbtcy9vGdm-FS22Vl7U7efij1V2-_NIBv2AmdDAqHYM2XppRZ_5s10hRhDS4I_wqu7W54hk0/s400/GarlickyChicken_2.JPG" width="400" /></a></div><i>Serves 4</i><br />
<br />
2 Tbs. olive oil<br />
8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin<br />
Kosher salt and freshly ground black pepper<br />
6 cloves garlic, smashed<br />
2 tsp. fresh thyme leaves<br />
1 cup lower-salt chicken broth<br />
3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups)<br />
1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups)<br />
1 Tbs. sherry vinegar<br />
Crusty baguette for serving<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Position a rack in the center of the oven and heat the oven to 425°F. Heat the oil in a large, oven-proof sauté pan over medium-high heat until it’s shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken and cook it in the same manner. Transfer the chicken to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes. Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven.<br />
<br />
Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes.<br />
<br />
<br />
<i>Source: Fine Cooking</i>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com10tag:blogger.com,1999:blog-7311351389642938250.post-8853026188865622632011-05-19T08:31:00.004-05:002011-11-22T19:58:20.070-06:00Tamale Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cQAsxpwczzD4RXLbmwy-vEfD2MZC4Ee3Sw3zlXMG7Oj76RzGRoGlznegfvmMbTyqW5ptPG0lk9Juzhq9AmBZGxIsg_xFMIz2duqRKbGdJ866pGb-9dASaUM884-0cbqccIrTvt3y1qA/s1600/Tamale+Pie_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cQAsxpwczzD4RXLbmwy-vEfD2MZC4Ee3Sw3zlXMG7Oj76RzGRoGlznegfvmMbTyqW5ptPG0lk9Juzhq9AmBZGxIsg_xFMIz2duqRKbGdJ866pGb-9dASaUM884-0cbqccIrTvt3y1qA/s640/Tamale+Pie_1.JPG" width="640" /></a></div><br />
The first cookbook I ever owned as a new bride was <a href="http://www.amazon.com/Better-Homes-Gardens-Cook-Book/dp/B000P1O85C/ref=sr_1_5?s=books&ie=UTF8&qid=1305589596&sr=1-5">Better Homes and Gardens New Cook Book</a>. I made lots and lots of the recipes contained in that cookbook, many of which remain favorites to this day. The first few sections introduced me to appliance cooking: how to use my Crockpot (the <i>Olive Spaghetti Sauce</i> sounds a bit odd but is really good), the <i>Oriental Pork</i> helped familiarize me with my new electric skillet, the <i>Bar-B-Q Meat Loaves</i> (yes, individual meat loaves) made me less intimidated of my little Weber grill. Coffee cake, Swedish Tea Ring, white bread, pancakes, penuche, Spanish tomato rice (a really tasty rice dish), puddings, pies, roasts, as well as sections on meal planning and ingredient substitutions were the basis of my culinary education. The pages of BH&G New Cook Book all have the tell-tale splatters of a well-used cookbook in my kitchen. Admittedly, some of the recipes are dated, but, all in all, I still turn to this cookbook on a fairly regular basis.<br />
<br />
In a bit of nostalgia, I decided to look through the book and review some of the recipes I used to make as a novice cook. The spiral-bound pages are a little worse for wear, but like a neglected grade-school child, one page just fell out of the book as if to say 'Pick me! Pick me!' The stained page containing the recipe for <i>Tamale Pie</i> floated to the floor, the holes of the page no longer intact to remain in the book of its own accord.<br />
<br />
So, <i>Tamale Pie</i> it was.<br />
<br />
I actually have a few vivid memories involving this dish. It was one of the meals I made for my parents when they came from New York to visit their newly married daughter at our first Texas apartment. Trying to prove to my mother that I could indeed cook, I made this recipe. Not exactly Beef Wellington, but it came out fine. Mom and Dad at least feigned approval of my initial cooking abilities. <br />
<br />
One time, after simmering the meat and vegetables for the prerequisite 25 minutes, I lifted the pan full of hot ingredients to pour into the casserole dish, and lost my grip. Hot saucy meat and vegetables went all over the floor of my then-tiny kitchen. Not pretty.<br />
<br />
And I never lift a full pan without making sure I have a good grip on it anymore. Never.<br />
<br />
A couple of changes I made this time (after not making this recipe in easily 15 - 20 years): I replaced 1/2 teaspoon of the chili powder called for with chipotle chili powder. It added a wonderful smoky heat to the dish that I really love. I used a red bell pepper instead of a green pepper (I'm not particularly fond of green peppers...) The recipe lists a teaspoon of sugar, which I omitted, especially since the red pepper adds its own bit of sweetness. And I used just a handful of grated Cheddar cheese instead of the 6 ounces used in the original recipe. <i>(Actually, the original recipe calls for 6 ounces of sharp process American cheese, but I never used processed cheese in the dish.)</i> The little bit of grated cheese helped bind the meat mixture and was enough for me, but use the whole 6 ounces if it appeals to you.<br />
<br />
Retro cooking. Ya gotta love it!<br />
<br />
<b>Tamale Pie </b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEpxh7L8OpcvEqCwWBNBwNnTkXA0fs4QbDNuJvAWm2vtGiOz1zrYLZ7OWAFcUGne0iXyEVPnmOIrMhhgvmrpdphORkMVoJcHmzvIjKgbMfMiW7FSR9J42Ke0zByZlcv-a7xRzlJFI9cc/s1600/Tamale+Pie_2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEpxh7L8OpcvEqCwWBNBwNnTkXA0fs4QbDNuJvAWm2vtGiOz1zrYLZ7OWAFcUGne0iXyEVPnmOIrMhhgvmrpdphORkMVoJcHmzvIjKgbMfMiW7FSR9J42Ke0zByZlcv-a7xRzlJFI9cc/s400/Tamale+Pie_2.JPG" width="400" /></a></div><i>serves 6</i><br />
<br />
1 pound ground chuck<br />
1 cup chopped onion<br />
1 cup chopped red bell pepper<br />
2 8-ounce cans tomato sauce<br />
1-1/2 cups corn (fresh or frozen)<br />
1/2 cup pitted ripe olives, chopped<br />
1 clove garlic, minced<br />
1 teaspoon salt<br />
2-1/2 teaspoons chili powder<br />
1/2 teaspoon chipotle chili powder<br />
Dash black pepper<br />
<br />
6 ounces sharp Cheddar cheese, grated<br />
<br />
3/4 cup yellow cornmeal<br />
1/2 teaspoon salt<br />
2 cups cold water<br />
1 tablespoon butter<br />
<br />
Cook meat, onion, and bell pepper in a large skillet until meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, 1 teaspoon salt, chili powders, and black pepper. Simmer 20 to 25 minutes or until thick. Stir in cheese. Turn into a greased 9x9x2-inch baking dish.<br />
<br />
Preheat oven to 375 F.<br />
<br />
Stir cornmeal and 1/2 teaspoon salt into cold water. Cook, stirring constantly, until thick. Add butter, and mix well. Spoon cornmeal mixture over hot meat mixture.<br />
<br />
Bake 40 minutes.<br />
<br />
<br />
<i>Source: Better Homes and Gardens New Cook Book, copyright 1968</i>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com12tag:blogger.com,1999:blog-7311351389642938250.post-41428314024165367732011-05-16T16:44:00.000-05:002011-05-16T16:44:14.829-05:00Southwestern Turkey Wrap<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfemolZg5bUztylNSiQXpfPVHuxOxTn41opAJQein2qwwJPg_miXh0xsTHJOZD0YbOioBCjPf2ln9kQLNbqFExuvSalmmWEdZJga5Dct1MLBcsTXogxW4fVP5Kl-ScH6AW-wgWoBFBbc/s1600/Southwestern+Turkey+Wrap_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfemolZg5bUztylNSiQXpfPVHuxOxTn41opAJQein2qwwJPg_miXh0xsTHJOZD0YbOioBCjPf2ln9kQLNbqFExuvSalmmWEdZJga5Dct1MLBcsTXogxW4fVP5Kl-ScH6AW-wgWoBFBbc/s640/Southwestern+Turkey+Wrap_2.JPG" width="640" /></a></div><br />
I'm trying to be more frugal these days by taking my lunch to work as often as I can. Sometimes, that means leftovers if I've cooked something particularly delicious and plentiful (like the <a href="http://allthatsplatters.blogspot.com/2011/04/general-tsos-chicken.html">General Tso's Chicken </a>of a couple of weeks ago). But when I happened upon this wrap, it got my attention. Now, one doesn't normally need a recipe for a wrap. The real recipe here is for the spread that seasons this one. It's easy, it's delicious, and because of it, definitely takes lunch fare up a notch. The avocado is optional, but it does add a nice richness and flavor. Want a satisfying lunch? Try a Southwestern Turkey Wrap!<br />
<br />
<b>Southwestern Turkey Wraps</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY625X2ZYWsGSwZ8akSL_u5HnhSK-jhkC9cZ6rmyw2FJfSSVHq0vtHem-ov6AMwjDvyXPSdBOBNfUBMbY2L9TxEUJbW9mkdgMi_SXISuw3NpeFT2dtz54syE-5Vc94yB4iSI5P2zf-lKU/s1600/Southwestern+Turkey+Wrap_1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY625X2ZYWsGSwZ8akSL_u5HnhSK-jhkC9cZ6rmyw2FJfSSVHq0vtHem-ov6AMwjDvyXPSdBOBNfUBMbY2L9TxEUJbW9mkdgMi_SXISuw3NpeFT2dtz54syE-5Vc94yB4iSI5P2zf-lKU/s400/Southwestern+Turkey+Wrap_1.JPG" width="400" /></a></div><i>Makes 4</i><br />
<br />
1/2 cup mayonnaise (not <i>Miracle Whip</i>!)<br />
3 tablespoons chopped cilantro<br />
1 green onion, minced<br />
1 tablespoon minced chipotle <br />
1 teaspoon fresh lime juice<br />
<br />
4 10-inch flour tortillas <i>(I've used a sun-dried tomato wrap here)</i><br />
16 ounces smoked turkey<br />
8 ounces pepper jack cheese<br />
thinly sliced avocado<br />
mesclun (or spring mix salad)<br />
12 thin tomato slices<br />
<br />
Spread approximately 2 tablespoons of the chipotle-mayonnaise spread on tortilla. Top with turkey, pepper jack, mesclun, avocado, and tomato slices. Roll fairly tightly, cut diagonally, and serve.<br />
<br />
<br />
<i>Source: Contessa's Kitchen</i>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com8tag:blogger.com,1999:blog-7311351389642938250.post-84171419123529079852011-04-24T17:41:00.003-05:002013-02-18T14:14:05.335-06:00General Tso's Chicken<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-9g32U0MnQ4qwm96chka3w1fjKrc6zC5m-YJRQhIcrF4mg4GZpnDsvxnA8bI5iHYyOOV67-V2tXTknWgRbfKWugqSSVZdXgcAixIyPMNkge-032om5png1DsA7CVn1LBITIBavfJmf8/s1600/GeneralTsoChicken_5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-9g32U0MnQ4qwm96chka3w1fjKrc6zC5m-YJRQhIcrF4mg4GZpnDsvxnA8bI5iHYyOOV67-V2tXTknWgRbfKWugqSSVZdXgcAixIyPMNkge-032om5png1DsA7CVn1LBITIBavfJmf8/s640/GeneralTsoChicken_5.JPG" width="640" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
While I've seen this dish on the menu of many Chinese restaurants, I've often wondered who <i>was</i> General Tso? Evidently he was a highly-respected soldier in the Hunan region... a region that appears to have never heard of this recipe. No matter. Regardless of the origin of this dish, it is delicious, no matter it's name! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymQoTpq9wPkYxqBfR_q57S7yP9vumv2ETw-vplyJeeWr9OAgD3Ls2NX9nBTBWl5hOCzRpNZfAXq7JTyDRPBswN3YV5CrQhJlObhcYCnwrNu3wDqSWf8PvJiqcAsg7VimgJZ6VudcAJaA/s1600/GeneralTsoChicken_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymQoTpq9wPkYxqBfR_q57S7yP9vumv2ETw-vplyJeeWr9OAgD3Ls2NX9nBTBWl5hOCzRpNZfAXq7JTyDRPBswN3YV5CrQhJlObhcYCnwrNu3wDqSWf8PvJiqcAsg7VimgJZ6VudcAJaA/s640/GeneralTsoChicken_2.JPG" width="640" /></a></div>
<br />
I came across this version on a wonderful blog called <a href="http://kokocooks.blogspot.com/2011/04/general-tsos-chicken.html">My Adventures in Food</a>. The recipe is fairly simple, using easily accessible ingredients found in your local grocery store. And the flavor is outstanding, rivaling any found at your favorite Chinese restaurant. I'll be making this again and again!<br />
<br />
<span style="font-size: large;"><b>General Tso’s Chicken</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPf3xKnHNf4a-d2ZEDCRdjuIolmq_wWTDIUCg0g3DziOAUU_adGbMXqEsiqmVFmawXcmxpns7b84IbOB1KvM4p6t9Ch-ym9fKNscjokqIKu3-1781rnITRuLUjw1j5Lp4nkJebuZsUcNk/s1600/GeneralTsoChicken_6.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPf3xKnHNf4a-d2ZEDCRdjuIolmq_wWTDIUCg0g3DziOAUU_adGbMXqEsiqmVFmawXcmxpns7b84IbOB1KvM4p6t9Ch-ym9fKNscjokqIKu3-1781rnITRuLUjw1j5Lp4nkJebuZsUcNk/s400/GeneralTsoChicken_6.JPG" width="400" /></a></div>
<br />
1/2 cup hoisin sauce<br />
1/4 cup white vinegar<br />
3 tablespoons soy sauce*<br />
3 tablespoons cornstarch<br />
1-1/2 cups water<br />
1 tablespoon vegetable oil<br />
4 garlic cloves, minced<br />
2 tablespoons fresh ginger, minced**<br />
1/2 teaspoon crushed red pepper flakes<br />
<br />
1-1/2 pounds boneless, skinless chicken breasts<br />
3 large egg whites<br />
1-1/2 cups cornstarch<br />
1/2 cup all-purpose flour<br />
1/2 teaspoon baking soda<br />
Vegetable oil for frying<br />
<br />
2 green onions, green parts thinly sliced<br />
<br />
<i>*I used a light soy sauce. I found I needed to add about 1/4 - 1/2 teaspoon salt to balance all the flavors.</i> <br />
<i>**I grated the ginger, using a medium-sized Microplane.</i><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEYi8y4j9AbPLrvkywCXRWRzUk3H1UrDHL6d4ALgyKcXzmk8_d4wAKHGuqO5cW9VH4PzhK76O_A353NnpencmtgSeD3WfA2xfplrDeldybYlvYsvFE1U7phvg_1H3x1uKQ5hbtEo95ns/s1600/GeneralTsoChicken_4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEYi8y4j9AbPLrvkywCXRWRzUk3H1UrDHL6d4ALgyKcXzmk8_d4wAKHGuqO5cW9VH4PzhK76O_A353NnpencmtgSeD3WfA2xfplrDeldybYlvYsvFE1U7phvg_1H3x1uKQ5hbtEo95ns/s400/GeneralTsoChicken_4.JPG" width="400" /></a></div>
To make the sauce, whisk together the hoisin sauce, white vinegar, soy sauce, cornstarch, and water in a bowl. Set aside. Heat oil in a large skillet over medium-high heat. Saute the garlic, ginger, and red pepper flakes until fragrant, about 1 minute. Add the hoisin mixture. Stir until the sauce is dark brown and has thickened. Remove from heat and cover.<br />
<br />
Cut chicken into 1-inch chunks. Whisk the egg whites in a shallow dish until foamy. Combine cornstarch, flour, and baking soda in a separate shallow dish. <i>(I whisked the dry ingredients to really blend them.) </i>Toss half the chicken into the foamy egg whites until well-coated, and then dredge the chicken in the cornstarch mixture, making sure all sides are coated. Transfer chicken to a plate and repeat with remaining chicken.<br />
<br />
Heat oil in a fryer (or Dutch oven, or a large wok) until it registers 325ºF. Fry the chicken in batches until golden brown, about 3 minutes, turning pieces over halfway through cooking. Transfer cooked chicken to a paper towel-lined baking sheet to drain.<br />
<br />
Re-warm the sauce over medium heat until bubbling. Add the chicken pieces and toss to coat. Garnish with sliced green onions.<br />
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<i>Source: <a href="http://www.blogger.com/goog_4499181">My Adventures in Food</a></i><a href="http://kokocooks.blogspot.com/2011/04/general-tsos-chicken.html"> </a></div>
Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com24tag:blogger.com,1999:blog-7311351389642938250.post-84921701972098406462011-04-05T19:21:00.001-05:002011-04-05T19:22:27.996-05:00Pea & Shrimp Penne with Basil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6fMPpi_qx29ljBf2XK7fgh30ondlekEFqdZLx_Abe7MiPLoDeXrEENbtuuewCg3xjN-opS4XEKvdiszr_dFhY0njz54w7EhX-5FMlFdMWp5qD5IkEZ_lF5EzYENArEzVglT3By5dpLY/s1600/Pea%2526ShrimpPenneWithBasil_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6fMPpi_qx29ljBf2XK7fgh30ondlekEFqdZLx_Abe7MiPLoDeXrEENbtuuewCg3xjN-opS4XEKvdiszr_dFhY0njz54w7EhX-5FMlFdMWp5qD5IkEZ_lF5EzYENArEzVglT3By5dpLY/s640/Pea%2526ShrimpPenneWithBasil_4.JPG" width="640" /></a></div><br />
I receive daily emails from <i>Fine Cooking</i> magazine's website highlighting a particular recipe, ingredient, technique, etc. Sunday's recipe, <a href="http://www.finecooking.com/recipes/light-spring-shrimp-pea-pasta.aspx">Pea & Shrimp Penne with Basil</a>, definitely appealed to me. Shrimp, pasta, and basil are a few of my very favorite ingredients, so I was very intrigued. The subject of the email was <i>"Make It Tonight"</i>, and so I complied! The wonderful scent of fresh basil (and lots of it!), along with the minced garlic, serrano pepper, and shallots, was intoxicating. The finished dish was so flavorful and fresh-tasting. I will definitely be making this dish again. Hats off to <i>Fine Cooking</i>!<br />
<br />
<b>Pea & Shrimp Penne with Basil</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5LtzJ0fzsP6kvEvWkg3mOpc39s7lpGY56-4cK0IssXzZ2M_lPprQIWeESL-Fzbz5R_fk10Gj8EQ_tFNVFc1ANCFQn-QvEfiLWfgzQN3xyjbfBaFKufUMpfQS6-906hgJV1xGzhBzAr0/s1600/Pea%2526ShrimpPenneWithBasil_2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5LtzJ0fzsP6kvEvWkg3mOpc39s7lpGY56-4cK0IssXzZ2M_lPprQIWeESL-Fzbz5R_fk10Gj8EQ_tFNVFc1ANCFQn-QvEfiLWfgzQN3xyjbfBaFKufUMpfQS6-906hgJV1xGzhBzAr0/s400/Pea%2526ShrimpPenneWithBasil_2.JPG" width="400" /></a></div><i>Serves 4</i><br />
<br />
1-1/2 lb. shrimp (21 to 25 per lb.), peeled, deveined, and cut in half lengthwise<br />
1/2 cup chopped fresh basil<br />
5 Tbs. extra-virgin olive oil<br />
1 Tbs. finely grated lemon zest<br />
Kosher salt<br />
1-1/2 cups fresh shelled peas (about 1-1/2 lb. unshelled) or frozen peas<br />
3/4 lb. dried penne<br />
Freshly ground black pepper<br />
1/3 cup finely diced shallots<br />
1 tsp. minced garlic<br />
3/4 tsp. seeded and minced hot fresh chile, such as Thai bird or serrano<br />
2 oz. arugula, trimmed, washed, and dried (about 2 lightly packed cups)<br />
<br />
Toss the shrimp with half of the basil, 2 Tbs. of the olive oil, and the lemon zest. Cover and refrigerate for about 30 minutes.<br />
<br />
Bring a large pot of well-salted water to a boil over high heat. Put the peas in a large metal sieve and dip them into the boiling water. Cook until just tender, 2 to 4 minutes. Lift the sieve from the water, let the peas drain, and then spread them on a baking sheet in a single layer to cool.<br />
<br />
Add the pasta to the boiling water and cook, following the package directions, until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2mNXd_MqB7XusN_FUTRQQx7g_cpecR8B2cMWH6W1bbQL5hxIp5wtWq8o2gOaFryIBMiFHw1RIjNu-S2nznj3KFiSvDf3cqBBl65spGIeC7eIme_SiuB5KoZpTDDhA8naCfFqNyrmlyA/s1600/Pea%2526ShrimpPenneWithBasil_1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2mNXd_MqB7XusN_FUTRQQx7g_cpecR8B2cMWH6W1bbQL5hxIp5wtWq8o2gOaFryIBMiFHw1RIjNu-S2nznj3KFiSvDf3cqBBl65spGIeC7eIme_SiuB5KoZpTDDhA8naCfFqNyrmlyA/s320/Pea%2526ShrimpPenneWithBasil_1.JPG" width="320" /></a></div>Meanwhile, take the shrimp out of the fridge and season them lightly with salt and pepper. Heat the remaining 3 Tbs. oil in a 12-inch skillet over medium heat. Add the shallots, garlic, chile, and a pinch of salt and cook, stirring occasionally, until the shallots are soft and lightly browned, about 2 minutes. Add the shrimp and continue to cook, stirring, until the shrimp have turned pink and are almost cooked through, 2 to 3 minutes. Stir in the peas and remove from the heat.<br />
<br />
Return the drained pasta to its pot and add the shrimp mixture and 2 Tbs. of the pasta water. Cook over medium heat until the shrimp are completely cooked through, about 1 minute more. Toss the arugula and the remaining basil into the pasta. Add more pasta water as necessary to keep the pasta moist and continue tossing until the arugula is wilted, about 1 minute. Season to taste with salt and pepper and serve immediately.Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com7tag:blogger.com,1999:blog-7311351389642938250.post-83703697529501568112011-04-02T23:12:00.000-05:002011-04-02T23:12:27.180-05:00Sweet Potato Oven Fries with Avocado Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8A0_rgzmYPnG17vCfQ5-bNqhmBPlzTa6ws0YcTPZqEt2xLhlcKJMI5dbdiOT0zpznBudjXzRJrRlLeMNZtQIQWvqPEiqR-QhDr_DZ76g2j5PhdmudKWHTiI9UXS4F4zx18RC0vZffZU/s1600/SweetPotatoFried%2526AvocadoDip_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8A0_rgzmYPnG17vCfQ5-bNqhmBPlzTa6ws0YcTPZqEt2xLhlcKJMI5dbdiOT0zpznBudjXzRJrRlLeMNZtQIQWvqPEiqR-QhDr_DZ76g2j5PhdmudKWHTiI9UXS4F4zx18RC0vZffZU/s640/SweetPotatoFried%2526AvocadoDip_1.JPG" width="640" /></a></div><br />
I've noticed that a lot of hamburger/sandwich restaurants are offering sweet potato fries as an option to the traditional French fried potatoes This trend has my vote - I love sweet potato fries. In my humble opinion, they are much more flavorful, look much nicer on the plate, and provide a bit more nutritional value than their paler cousins. I occasionally <a href="http://allthatsplatters.blogspot.com/2009/09/roasted-sweet-potato-wedges-dipping.html">roast sweet potato wedges and make a little dipping sauce</a> to go with. But when I saw these sweet potato fries with an <i>avocado</i> dip, I suspected I was on the verge of nirvana.<br />
<br />
And I was right.<br />
<br />
I discovered this tasty recipe from Katie of the blog, <a href="http://www.yumsugar.com/Sweet-Potato-Oven-Fries-Avocado-Dip-Recipe-11477639?page=0,0">Yum Sugar</a>. It's such an easy recipe and so delicious. The avocado dip blitzed up quickly in the mini-food processor. The sweet potatoes crisped up in about a half-hour in a hot oven. Doesn't get any easier than that! Thanks, Katie!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenB11Bqcsh4nC23Ofof1FHrLXwDaM1Ged75oTkVQaXlg9BiDzlulz3TvRz65rw3mCWvagSV7AaSuXKalREPvOggtS4b3gXDrSKL3lBR5IUKikrSVh8_fsZ7t-oXrObzPSvd2Tnog64E4/s1600/SweetPotatoeFries.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenB11Bqcsh4nC23Ofof1FHrLXwDaM1Ged75oTkVQaXlg9BiDzlulz3TvRz65rw3mCWvagSV7AaSuXKalREPvOggtS4b3gXDrSKL3lBR5IUKikrSVh8_fsZ7t-oXrObzPSvd2Tnog64E4/s400/SweetPotatoeFries.JPG" width="400" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Sweet Potato Oven Fries With Avocado Dip</span></b><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
<i>From Ingrid Hoffmann</i></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries<br />
2 tablespoons olive oil, or more as needed<br />
1 teaspoon paprika<br />
1/2 teaspoon chili powder<br />
1/2 teaspoon ground coriander<br />
Coarse ground rock salt and freshly ground black pepper, to taste<br />
Avocado Dip <i>( recipe follows)</i></span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span></div><div class="MsoNormal" style="line-height: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2q8pUP_iUs68wRBD9KeJTOMJkvTWjffibRYJNOjnXIckZ_T4hGPi1gLOrjc51tYiw0xWZEptn-_t-dHmU9O2JYC_X98uAb0P-8gO5ohHlnS6wmcY4miQJWJovbYd1cwelp7jhvxQVx0/s1600/SweetPotatoFried%2526AvocadoDip_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2q8pUP_iUs68wRBD9KeJTOMJkvTWjffibRYJNOjnXIckZ_T4hGPi1gLOrjc51tYiw0xWZEptn-_t-dHmU9O2JYC_X98uAb0P-8gO5ohHlnS6wmcY4miQJWJovbYd1cwelp7jhvxQVx0/s640/SweetPotatoFried%2526AvocadoDip_2.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span></div><div class="MsoNormal" style="line-height: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="line-height: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><i>Serves 6.</i></span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhhAiBlQHQMeBUb70Ylg52YUsFGMhp21NRV-fZoeT4v4TbWw3zDC1wCuDlr1r9yWpY8TKvD0v8Oy2SvCNSALm4Q8WuL1wCU2EjZ6uemtroMK3pXr_5Lrl_HCjBbArUNzcwY-l9sx9Koo/s1600/AvocadoDip.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhhAiBlQHQMeBUb70Ylg52YUsFGMhp21NRV-fZoeT4v4TbWw3zDC1wCuDlr1r9yWpY8TKvD0v8Oy2SvCNSALm4Q8WuL1wCU2EjZ6uemtroMK3pXr_5Lrl_HCjBbArUNzcwY-l9sx9Koo/s400/AvocadoDip.JPG" width="400" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Avocado Dip:</span></i></b><i><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span></i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 avocado<br />
1/3 cup mayonnaise<br />
1/3 cup cream cheese<br />
1 jalapeno, seeded and chopped<br />
2 scallions, white and light green part only, chopped<br />
1 lime, juiced<br />
Salt and freshly ground black pepper </span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><i><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Source: </span></i><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;"><a href="http://www.yumsugar.com/Sweet-Potato-Oven-Fries-Avocado-Dip-Recipe-11477639?page=0,0"><i><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">http://www.yumsugar.com/Sweet-Potato-Oven-Fries-Avocado-Dip-Recipe-11477639?page=0,0</span></i></a></span><a href="http://www.blogger.com/post-create.g?blogID=7311351389642938250" name="_GoBack"></a>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com15tag:blogger.com,1999:blog-7311351389642938250.post-5228602283376414822011-03-26T19:16:00.001-05:002011-03-26T19:54:32.989-05:00Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA45bvNso9EwtJhfufanssVzQ3gZjC5pIRLKkO1vZY3CPX2m2pUUn7AZ4yv-bVFe8jMpRubW1Np3AuI37CEQP9iXRtBziiMEEZnDK2v6QuejzWNTFGnjsQMTCPKo6C77zRYaTdXCBgIQQ/s1600/Shrimp%2526SnapPeaSalad_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA45bvNso9EwtJhfufanssVzQ3gZjC5pIRLKkO1vZY3CPX2m2pUUn7AZ4yv-bVFe8jMpRubW1Np3AuI37CEQP9iXRtBziiMEEZnDK2v6QuejzWNTFGnjsQMTCPKo6C77zRYaTdXCBgIQQ/s640/Shrimp%2526SnapPeaSalad_3.JPG" width="640" /></a></div><br />
There is so much to like in this salad. Quickly cooked tender shrimp, blanched-and-still-crunchy snap peas, juicy cubes of mango, and the Asian flavored dressing with soy, ginger, lime, and a slight pop of heat. It's seriously good but oh so simple. It makes for the consummate meal as the weather starts warming up. The perfect bite contains mango, shrimp, a snap pea, a few bits of chopped roasted cashew, all dressed with that beautiful vinaigrette. The mere memory of it makes me smile!<br />
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<b>Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh461Vv5NscYRYm90M_kXgFqHidkf9d-0JMNVLWLNIIoQqvxGhDGhj8iIJ5UGHbpJd3dJwRuShhJpZ8h3evmxmI5ZiUrm6FisoOlwxXHIXdq6DPP9hbmnNqEXLGRzlL6EKFSBCqFbrQSdY/s1600/Shrimp%2526SnapPeaSalad_2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh461Vv5NscYRYm90M_kXgFqHidkf9d-0JMNVLWLNIIoQqvxGhDGhj8iIJ5UGHbpJd3dJwRuShhJpZ8h3evmxmI5ZiUrm6FisoOlwxXHIXdq6DPP9hbmnNqEXLGRzlL6EKFSBCqFbrQSdY/s400/Shrimp%2526SnapPeaSalad_2.JPG" width="400" /></a></div><i>Serves 4 as a main course</i><br />
<br />
1-1/2 pounds large shrimp (about 32-36 per pound)<br />
2 cups snap peas (about 1/2 pound, trimmed)<br />
3 green onions, trimmed and minced<br />
<br />
<b><i>Ginger-Soy Vinaigrette</i></b><br />
1/2 cup extra virgin olive oil<br />
2 tablespoons low-sodium soy sauce<br />
2 tablespoons white vinegar<br />
2 tablespoons fresh lime juice<br />
1 tablespoon grated fresh ginger<br />
1/2 teaspoon honey <i>(my "tweak")</i><br />
3 - 5 dashes hot sauce<br />
<br />
<b><i>Garnishes</i></b><br />
1/2 cup diced mango<br />
1/2 cup chopped roasted cashews<br />
lime wedges<br />
<br />
Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhPOsnIdvQoWJfiJK1lSIaikADq5sGG_gPgy8mnkF1S4kJSIkidU_dlfyI05vhZQXga6t0LbDHPSUMvpm-K5I7uK-8qoO630oSxaAbF2MdZ6K5b0nIXiyNohQED8EIIckGn_CofGb25g/s1600/IMG_4242.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhPOsnIdvQoWJfiJK1lSIaikADq5sGG_gPgy8mnkF1S4kJSIkidU_dlfyI05vhZQXga6t0LbDHPSUMvpm-K5I7uK-8qoO630oSxaAbF2MdZ6K5b0nIXiyNohQED8EIIckGn_CofGb25g/s320/IMG_4242.JPG" width="320" /></a></div>Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking.<br />
<br />
<i>To make vinaigrette:</i> Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined.<br />
<br />
Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges.<br />
<br />
<br />
<i>Source: The Beach House Cookbook, copyright 2005</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtiY40BFaamrEZXGoacCbuimnV9y6EWrV9DdtVwQ9kYUbuurRvzL4AIRJ-j5PMBu5RTwjfgsHH4Akc28aU3gS0Wg_Lw3E8bWd7K6DJGN4GNIGx3YqvUMDHwQGFUVHcx57LuP_J4msafo/s1600/Shrimp%2526SnapPeaSalad_4F.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtiY40BFaamrEZXGoacCbuimnV9y6EWrV9DdtVwQ9kYUbuurRvzL4AIRJ-j5PMBu5RTwjfgsHH4Akc28aU3gS0Wg_Lw3E8bWd7K6DJGN4GNIGx3YqvUMDHwQGFUVHcx57LuP_J4msafo/s400/Shrimp%2526SnapPeaSalad_4F.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com8tag:blogger.com,1999:blog-7311351389642938250.post-75908440707290676722011-03-20T09:00:00.000-05:002011-03-20T09:00:13.925-05:00Grilled Tuna with Pineapple Relish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj690azK7Bq3MaHAXxII3BerSYRRh59xk165oEfQAFIh4vy2UM-WQDwpw6zMTBc2eVbx8RU_O-rSQsuADibqjtwWYgH1arE1rnMdt6WFqJhlyV0JauJSmaSDN7G3AtNZvfNa2pwrsfSFdo/s1600/GrilledTuna%2526PineappleRelish_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj690azK7Bq3MaHAXxII3BerSYRRh59xk165oEfQAFIh4vy2UM-WQDwpw6zMTBc2eVbx8RU_O-rSQsuADibqjtwWYgH1arE1rnMdt6WFqJhlyV0JauJSmaSDN7G3AtNZvfNa2pwrsfSFdo/s640/GrilledTuna%2526PineappleRelish_1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4viexWFFDphadHilybRC1DwzJ-Et3kgTnov0qNqjZiAwpRo7ToHY1aPpUk5i365CrBV_rH37YV4ngh9DgPCEESdxyflMQpWa0aXr-Gao8tcqbTobkWZJkXujeq-WSKLy9Si34KQFInw8/s1600/GrilledTuna%2526PineappleRelish_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>I'm making a concerted effort to try and eat healthier. Fish always seems to fit into the category of 'healthy living', so fish it is! Tuna, to be exact.<br />
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One of my favorite cookbooks containing wonderful seafood recipes is <a href="http://www.amazon.com/Beach-House-Cookbook-Barbara-Scott-Goodman/dp/0811843084/ref=sr_1_1?ie=UTF8&qid=1300627859&sr=8-1">The Beach House Cookbook</a>. This book has a plethora of lighter-fare recipes full of great flavor, and the Grilled Tuna with Pineapple Relish did not disappoint. The bulk of the recipe concentrates on the relish: a little chopping, a little grating, a little squeezing, and it's made. Though the recipe doesn't call for it, I also added a teaspoon of finely minced jalapeno, which added just a hint of heat. With all that lovely flavor, the fresh tuna only needs a dribble of olive oil and some s&p before going onto the grill (or, as I did this time, into the grill pan). So quick and easy (my recipe adjectives of choice these days) without skimping on flavor at all. <br />
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I feel healthier already! <br />
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<b>Grilled Tuna with Pineapple Relish</b><br />
<i>Serves 6</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ijbyHzWMSHkJKd_gcmFFfpOkHv0ezOV_CETiKzMhTMZ7Qo58ueWo9F950-Iih2EtUM2MXN7jrHMngcUjnnqIV2DXjbmhPUQVvNnjdMG2A1k_8JZY6riOUafc7MCr16o0dgCAYBi6SLc/s1600/GrilledTuna%2526PineappleRelish_3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ijbyHzWMSHkJKd_gcmFFfpOkHv0ezOV_CETiKzMhTMZ7Qo58ueWo9F950-Iih2EtUM2MXN7jrHMngcUjnnqIV2DXjbmhPUQVvNnjdMG2A1k_8JZY6riOUafc7MCr16o0dgCAYBi6SLc/s400/GrilledTuna%2526PineappleRelish_3.JPG" width="400" /></a></div><i><b>Pineapple Relish:</b></i><br />
1 cup chopped fresh pineapple <i>(I used Golden pineapples - beautiful rich yellow color and incomparable flavor)</i><br />
1/2 medium red bell pepper, seeded & diced<br />
2 green onions, minced<br />
1-inch piece fresh ginger, grated<br />
1 tablespoon fresh lime juice<br />
1 tablespoon low-sodium soy sauce<br />
1 teaspoon finely minced jalapeno <br />
1 teaspoon toasted sesame oil<br />
1 teaspoon sugar <i>(unnecessary if using Golden pineapples as they are quite sweet on their own)</i><br />
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6 tuna steaks <i>(about 8 ounces each and about 1-1/2 inches thick)</i><br />
olive oil<br />
salt & freshly ground black pepper<br />
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<i><b>Pineapple Relish:</b></i> Combine pineapple, bell pepper, green onion, ginger, lime, soy sauce, jalapeno, sesame oil, and sugar <i>(if using)</i> in a medium bowl and mix well. Taste and adjust seasonings, if necessary.<br />
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Prepare gas or charcoal grill (or heat grill pan on stove). Brush tuna lightly with olive oil and sprinkle both sides with salt & pepper. When the grill (or pan) is medium-hot, grill fish until it is barely opaque, about 4 to 5 minutes on each side.<br />
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Spoon generous portion of the relish over (or beside) the fish and serve at once.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRb4to2Fys81IB2sfHov8pBjAjlaBrr0z4NZrpDEQ0uV9aZxLAk7mWfOL3St8kPbSiR9-FUpXIlDKo0HN4oa26Oh_mX7mintJHzwsf-8EgJ92s2_wILmKR0sEkcbVECmA-TqJf0mqOrUM/s1600/GrilledTuna%2526PineappleRelish_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRb4to2Fys81IB2sfHov8pBjAjlaBrr0z4NZrpDEQ0uV9aZxLAk7mWfOL3St8kPbSiR9-FUpXIlDKo0HN4oa26Oh_mX7mintJHzwsf-8EgJ92s2_wILmKR0sEkcbVECmA-TqJf0mqOrUM/s640/GrilledTuna%2526PineappleRelish_4.JPG" width="640" /></a></div><br />
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<i>Source: The Beach House Cookbook, copyright 2005</i>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com8tag:blogger.com,1999:blog-7311351389642938250.post-87220385414598560642011-03-19T18:14:00.000-05:002011-03-19T18:14:49.347-05:00Appetizer: Scallops with Chili & Honey<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/AVvXsEjfBSBe-3T05n4NvVn7y0fKwwLVuUWE9SVyEAJ3SrqRpFE7UHxQiR8p8ByzjDEfUCgB2O4QPvNFiVHWil6waEDZMphLd_QQuklZgfeEZ5o8W92O-QmRqSIOVpqbBtb6Q6NIJEQDGBaNZ_E/s1600/Scallops+with+Chili+%2526+Honey_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBSBe-3T05n4NvVn7y0fKwwLVuUWE9SVyEAJ3SrqRpFE7UHxQiR8p8ByzjDEfUCgB2O4QPvNFiVHWil6waEDZMphLd_QQuklZgfeEZ5o8W92O-QmRqSIOVpqbBtb6Q6NIJEQDGBaNZ_E/s640/Scallops+with+Chili+%2526+Honey_3.JPG" width="640" /></a></div><br />
Cooking has taken a bit of a sabbatical in my home, but the kitchen is open again! And what better way to get cooking again than with a simple but delicious recipe. I stumbled upon this recipe at <a href="http://sweetpaul.typepad.com/my_weblog/2010/02/re-1.html">Sweet Paul's</a>: Scallops with chili & honey on a golden wonton. So pretty and the perfect bite. A bit sweet with a little bite of the finely minced chili, the tender scallop contrasts beautifully with the crisp wonton. Instead of (what looked to me like) an over-sized square wonton wrapper, I used a fluted biscuit cutter to create pretty little rounds on which to place the golden scallops.<br />
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The recipe suggested adding the scallops and the honey at the same time. I tweaked that a bit by browning the scallops first (make sure to pat them dry before adding to the pan), then added the honey, brought the "sauce" to barely a simmer, and finished cooking the scallops through. Finely sliced green onions formed a little bed on the wontons on which to place the scallops and added yet another texture contrast. The whole recipe took just minutes to make, and, truth be told, just minutes to eat... I couldn't help myself!<br />
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A fine way to get cooking again, don't you think?!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcIovsFW7OmRSF1Hh4Ljy70YK2jee5fL1z06ESwAuqbIf9LDFztGjq9xnveRLhBPllNS4bpMLKFyNykg3ElU_QSd6i8J3yXXweNeU1WvAdEbzkPPZJlSi5Po7dq6bzRqVl-tK3Xo7aaA/s1600/Scallops+with+Chili+%2526+Honey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcIovsFW7OmRSF1Hh4Ljy70YK2jee5fL1z06ESwAuqbIf9LDFztGjq9xnveRLhBPllNS4bpMLKFyNykg3ElU_QSd6i8J3yXXweNeU1WvAdEbzkPPZJlSi5Po7dq6bzRqVl-tK3Xo7aaA/s640/Scallops+with+Chili+%2526+Honey.JPG" width="640" /></a></div><br />
<b>Scallops with Chili, Honey on Crispy Wonton</b> <br />
<i>Serves 4 as an appetizer</i><br />
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4 small wonton sheets<br />
2 tablespoons canola oil<br />
1 tablespoon olive oil<br />
1 teaspoon red chili, finely chopped <br />
4 large scallops, cleaned<br />
2 tablespoons honey<br />
salt<br />
1/2 spring onion, thinly sliced<br />
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Heat the canola oil in a pan and fry the wonton sheets until puffy and golden. Drain & cool on paper towel.<br />
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Heat the olive oil in a pan, add chili and sauté for 30 sec. Add the scallops and cook for 40 sec on each side until golden. Stir in the honey and bring to a simmer. Add a little salt.<br />
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Arrange wonton and spring onions on small plates, and top with the cooked scallops. Drizzle a tiny bit of the honey and chili mixture over, and serve while hot.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX9_q2GEROiw47jYXKqgvt_DLMUWyNLy3uCaQr4hWzaaze4TqKAiGQQLLolIYjUxK4n3E8nEfFbhDzc_DBkI8XlVROby4stdPg9ec_8SdOcew693qlK02GdUGnWdzv2wpA-ppIJ6vQg0/s1600/Scallops+with+Chili+%2526+Honey_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX9_q2GEROiw47jYXKqgvt_DLMUWyNLy3uCaQr4hWzaaze4TqKAiGQQLLolIYjUxK4n3E8nEfFbhDzc_DBkI8XlVROby4stdPg9ec_8SdOcew693qlK02GdUGnWdzv2wpA-ppIJ6vQg0/s400/Scallops+with+Chili+%2526+Honey_2.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<i>Source: <a href="http://sweetpaul.typepad.com/my_weblog/2010/02/re-1.html">Sweet Paul blog</a></i>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com3tag:blogger.com,1999:blog-7311351389642938250.post-28175460064830438322010-12-19T09:15:00.000-06:002010-12-19T09:15:38.789-06:00Fresh Tagliatelle with Mushrooms, Chestnuts & Sage<div class="separator" style="clear: both; text-align: center;"></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/AVvXsEhYZVmsGOmGFPwKRtjRHR86FwFbvc9TvGoAlkqZe1-zsgtf6ElMIaTBpKbP8981FphAzghnd-lWOOjzE9o1I4B4Qbz92yatjWdCAp41IKmUjN9oTh3WtPiYoHmoDdctDpgnxXr4ByABwws/s1600/FreshTagliatelle_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZVmsGOmGFPwKRtjRHR86FwFbvc9TvGoAlkqZe1-zsgtf6ElMIaTBpKbP8981FphAzghnd-lWOOjzE9o1I4B4Qbz92yatjWdCAp41IKmUjN9oTh3WtPiYoHmoDdctDpgnxXr4ByABwws/s640/FreshTagliatelle_4.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Ack. I had this whole post written and lost it while it was still in "Draft" mode. Auto-Save is a great feature but can be harsh if you inadvertently lose text (or an entire post) and don't have a chance to recover it before it's automatically saved. Lesson learned. If I'm going to save something in Draft before publishing, copy the entire post's HTML code into a text or Word document. That's my tip for the day!<br />
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<i>(An apology is in order here: My photos this week are particularly poor. Not sure what my problem is, but I will do my best to get that figured out soon!)</i> <br />
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I do so look forward to the weekends. It not only means leaving the stress of the work week behind, but it allows me the time to do what I really enjoy... cook! Though I do a little cooking during the week, weekends give me the opportunity to try new recipes and more time-consuming techniques that I don't have the time (or inclination) for after a long work day. Which brings me to this week's Weekend Blog Showcase, hosted by Ann (<a href="http://www.thibeaultstable.com/">Thibeault's Table</a>) this week.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3f4jaqpZB0KPdpVD06V1uEJd4Q4mSn66TgqOipsIOhNL74cwHSiOKzK2efwwKF66KVeTMRdKc_EEVAOCDiFY9wN2CWvdfL2Ay82NijthflA8LamFQ2wuZFKi-jb3Owxrik-p_-sa2Vv0/s1600/FreshTagliatelle_3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3f4jaqpZB0KPdpVD06V1uEJd4Q4mSn66TgqOipsIOhNL74cwHSiOKzK2efwwKF66KVeTMRdKc_EEVAOCDiFY9wN2CWvdfL2Ay82NijthflA8LamFQ2wuZFKi-jb3Owxrik-p_-sa2Vv0/s320/FreshTagliatelle_3.JPG" width="320" /></a></div>I've had this recipe on file to try for a few weeks now from <a href="http://www.takethoufood.com/2010/01/fresh-tagliatelle-with-mushroom-and.html">Take Thou Food</a>. Being the mushroom-lover that I am, I knew it was a dish I would love. <a href="http://www.takethoufood.com/2010/01/fresh-tagliatelle-with-mushroom-and.html">Take Thou Food</a> is written by Sean, a young guy who is obviously a talented cook and photographer. I loved that he made the pasta from scratch for this dish even though the mushrooms are what really take center stage in the recipe. While Sean used a rolling pin to roll out his pasta dough, though, I used my handy, dandy crank pasta machine. I felt like a bit of a slacker in comparison, especially given the fact that his dough looks remarkably uniform and mine, well, ... doesn't. Nonetheless, his pasta dough was simple enough to make and will be my go-to pasta dough recipe from now on.<br />
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Sean used a combination of shiitake, oyster, button and rehydrated chanterelles in his dish, which sounded delicious. I remembered a small bag of dried lobster mushrooms I've had stashed in my pantry for quite some time, waiting for a dish where they would really star. So I reconstituted them in some hot water for about 30 minutes, and sliced them up along with some shiitakes and baby bellas, saving some of their steeping liquid to enhance the dish. Perfect.<br />
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I also had a jar of roasted chestnuts on hand. Their slightly sweet flavor and soft yet chewy texture were a wonderful addition to the recipe.This dish was so easy and so delicious, I know it will be one I will make again and again. Thank you, Sean!<br />
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<b>Fresh Tagliatelle (Mushroom, Chestnuts, Sage)</b><i> </i><br />
<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/AVvXsEj62iW8v-Ew4fZVgBajXlh8wWLJ_pxPiR_YBuZihMr9siXCIz3JRUWSreJPs8eDh8zf9UDv-c00zlDBj66DNcbvDthuM3LnsLn4-OgzEcifZkDGHgs04gt-1t_9pCgz5YB2iF1gvLSrdlU/s1600/FreshTagliatelle_5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62iW8v-Ew4fZVgBajXlh8wWLJ_pxPiR_YBuZihMr9siXCIz3JRUWSreJPs8eDh8zf9UDv-c00zlDBj66DNcbvDthuM3LnsLn4-OgzEcifZkDGHgs04gt-1t_9pCgz5YB2iF1gvLSrdlU/s320/FreshTagliatelle_5.JPG" width="320" /></a></div><i>Inspired by Gabby's Fettucini from La Pietra Cucina</i><br />
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- mixture of wild mushrooms<br />
- 2+ tablespoons of butter<br />
- a bunch of sage, chiffonade<br />
- roasted chestnuts, in little pieces<br />
- dried or fresh fettucini or tagliatelle<br />
- 1 tablespoon of fresh lemon juice <br />
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<b>1)</b> Make the pasta. This is so easy and simple to make at home. Just combine 100g of flour, 1 large egg and a tablespoon of olive oil and blitz until it resembles wet sand. Pour out to a lightly floured work surface and knead for a couple minutes until smooth and elastic. Wrap in cling film and chill for 30 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIecrP7DGjBREE1XVp0obw5QAXrU3totF3y5yJVN1Mlut_ZfOJ3BSFqgf8W-njJyjE7MpfoiY4S21F3m1HXPxHxD7A1hQ2DIXzUPREAoRLVplNxb-d5U5ZT0DsqlxfBsHT9-rEwvE8e4/s1600/FreshTagliatelle_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIecrP7DGjBREE1XVp0obw5QAXrU3totF3y5yJVN1Mlut_ZfOJ3BSFqgf8W-njJyjE7MpfoiY4S21F3m1HXPxHxD7A1hQ2DIXzUPREAoRLVplNxb-d5U5ZT0DsqlxfBsHT9-rEwvE8e4/s320/FreshTagliatelle_2.JPG" width="320" /></a></div><b>2) </b>After the pasta's chilled, roll it out using a rolling pin <i>(not recommended)</i> or a pasta machine. After it's thin enough, cut into tagliatelle and set aside until you need it.<br />
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<b>3)</b> In a hot pan, add a tablespoon of olive oil <i>(Lori's note: I added an additional 2 tablespoons of butter to the olive oil)</i>. Add the mushrooms <i>(rehydrate any dry mushrooms per package instructions) </i>and saute until it starts to brown and reduce in size. Finish off with a tablespoon of butter to give it a nice, rich, nutty flavor.<br />
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<b>4) </b>Add in sage a minute before the mushrooms finish cooking.<br />
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<b>5)</b> This is where you gotta multitask: if you're using fresh pasta, cook it in salted, boiling water for 1 to 2 minutes before the mushrooms finish cooking. If you're using dried pasta, you want to cook it just before al dente and by the time the mushrooms finish cooking so about the same time you start sauteeing the mushrooms. Overcooking the mushrooms is more forgivable than mushy pasta though.<br />
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<b>6) </b>Add a splash of the mushroom stock from the liquid the dried mushrooms were in and squeeze about a tablespoon of lemon juice over the pan.<br />
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<b>7)</b> Toss in your pasta with the chestnut bits and toss a few times until well incorporated.<br />
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<b>8)</b> Finish the pasta with another tablespoon of butter and mix. Serve immediately.Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com16tag:blogger.com,1999:blog-7311351389642938250.post-77986046975646912602010-12-11T17:37:00.000-06:002010-12-11T17:37:49.707-06:00Orange-Pomegranate Tarts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Cf4MeWrjnB1O_LTobzvuTMMU_AnGDHPqfViR1JXdYJsitEq2IlneMcHPDyLVsOxwVC-hh9tawON1Hb1c6HMRLZin33j5yHXpHHaDpKDa-DbJyCeMaISTD-GV6XRw3JjjlJCvyHhqFOA/s1600/OrangePomTart_5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Cf4MeWrjnB1O_LTobzvuTMMU_AnGDHPqfViR1JXdYJsitEq2IlneMcHPDyLVsOxwVC-hh9tawON1Hb1c6HMRLZin33j5yHXpHHaDpKDa-DbJyCeMaISTD-GV6XRw3JjjlJCvyHhqFOA/s640/OrangePomTart_5.JPG" width="640" /></a></div><br />
We've made it to the weekend. Thank goodness! It's time for Weekend Blog Showcase. Join Ann (<a href="http://www.thibeaultstable.com/">Thibeault's Table</a>) and me in showcasing recipes from the beautiful and delicious blogs that surround us in the virtual world. Find out how to participate at the end of this post.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju45SFjEESA3uFImOtWxIrTr-_67dqbF6cKNj9aslIz85ECf0kgkOoo_er2ZWMache82dqY1CdmFGwnNB3RGlDevMzVyAnmJGYXgZBWPhHtxN3uz91tZr8k3sWX2nFWQv8Mi0iQDS5EAc/s1600/OrangePomTart_6.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju45SFjEESA3uFImOtWxIrTr-_67dqbF6cKNj9aslIz85ECf0kgkOoo_er2ZWMache82dqY1CdmFGwnNB3RGlDevMzVyAnmJGYXgZBWPhHtxN3uz91tZr8k3sWX2nFWQv8Mi0iQDS5EAc/s320/OrangePomTart_6.JPG" width="320" /></a></div>My blog of choice this week is the beautiful Amber's <a href="http://www.sprinkledwithflour.com/2010/11/orange-pomegranate-crostata-november-db.html">Sprinkled with Flour</a>. I was totally taken with her Orange Pomegranate Tarts. The flavors and the colors are so stunning that I knew this was going to be my recipe to try this weekend. And I was not disappointed. The orange custard is amazing. And the pomegranate arils? They so beautifully contrast with the pale orange custard visually while offering that amazing textural 'crunch' to these tarts. I have to admit that I stayed within my comfort zone and made my normal pie crust (using all butter this time). A little sugar added to the pie dough would have been in order, but I forgot it. Nonetheless, the crust did turn out flaky. When making the custard, instead of using the optional vanilla extract, I thought this would be a great opportunity to use the <a href="http://www.kingarthurflour.com/shop/items/fiori-di-sicilia-1-oz">Fiori di Sicilia</a> I have stored in my fridge. It's a lightly floral orange/vanilla extract, and this tart was the perfect foil for using it, though pure vanilla extract would have been wonderful, too. (I often use the Fiori di Sicilia<span id="goog_825104860"></span><span id="goog_825104861"></span> in <a href="http://allthatsplatters.blogspot.com/2009/08/oatmeal-cookies-with-dried-cranberries.html">oatmeal cookies</a>. It adds that background <i>je ne sais quoi</i> that people can't seem to put their finger on. Really delicious!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wNThKtGNPyJP53Gn8VJXx8LB03VMgX0ZF6QWidLxgz54OWR8phjN2hcseZvEi1tgKdMRce0xjVnecwrkdcL2aAuxT06GhM8cuNZeaC28-d3GD0qKgeUZ4gImWxLFcQTyNylwNxmGXbQ/s1600/OrangePomTart_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wNThKtGNPyJP53Gn8VJXx8LB03VMgX0ZF6QWidLxgz54OWR8phjN2hcseZvEi1tgKdMRce0xjVnecwrkdcL2aAuxT06GhM8cuNZeaC28-d3GD0qKgeUZ4gImWxLFcQTyNylwNxmGXbQ/s400/OrangePomTart_2.JPG" width="400" /></a></div><br />
I will be making this custard again, no doubt about it. Thank you, Amber!<br />
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<b>Orange-Pomegranate Tarts</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijz9h03b5M_B6lr6UsWPezJr-z20JJN5300i4XvLFbnc70FAh2VvZHyLUD2J3Fi43pee-dXBHaMNcDwhwdNHegQMu258QKnMs0JSlDN1ylU3vQAX3z8SZyKJ6BGG7bwxMD7fZX-6HOhDc/s1600/OrangePomTart_1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijz9h03b5M_B6lr6UsWPezJr-z20JJN5300i4XvLFbnc70FAh2VvZHyLUD2J3Fi43pee-dXBHaMNcDwhwdNHegQMu258QKnMs0JSlDN1ylU3vQAX3z8SZyKJ6BGG7bwxMD7fZX-6HOhDc/s400/OrangePomTart_1.JPG" width="400" /></a></div><b><i>Orange Pastry Cream</i></b><br />
<br />
1 cup milk<br />
1/4 cup sugar <i>(divided)</i><br />
finely grated peel from one orange<br />
1/8 teaspoon vanilla <i>(optional - I used fiori di sicilia)</i><br />
3 large egg yolks<br />
2 tablespoons all-purpose flour<br />
1 tablespoon unsalted butter, room temperature<br />
<br />
In a small bowl, whisk the egg yolks together with 2 tablespoons of the sugar, and the flour until well incorporated. Set aside. In a small, heavy-bottomed pan, place the milk, orange zest, and the other 2 tablespoons of sugar, and heat until barely boiling. Remove from heat and pour half of the milk mixture into the yolk mixture, whisking until combined. Pour the egg mixture back into the saucepan and put on medium-low heat, whisking constantly until mixture is thick (about 2-3 minutes). Remove from heat and add the butter, stirring until melted. If desired, press the pastry cream through a sieve over a bowl. Store in the refrigerator with plastic wrap pressed on the surface for up to 3 days. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvZZEDxJjfwq5TGgQd-6xIl2gDN1gMLxFMlrFhk6xXdIk_LiyhceCrc9YBZLabeMpHp2yqV2ybHVXXc0R9EDLAsXP5LKWhsvwnsGRTqzFk6tJm3kBcBB6a1vpHpEk83euEHmD0O0ysCE/s1600/OrangePomTart_3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvZZEDxJjfwq5TGgQd-6xIl2gDN1gMLxFMlrFhk6xXdIk_LiyhceCrc9YBZLabeMpHp2yqV2ybHVXXc0R9EDLAsXP5LKWhsvwnsGRTqzFk6tJm3kBcBB6a1vpHpEk83euEHmD0O0ysCE/s400/OrangePomTart_3.JPG" width="400" /></a></div><b><i>Crust</i></b><br />
<br />
1-1/2 cups flour<br />
1/2 cup unsalted butter <i>(chilled and diced into small cubes)</i><br />
2 tablespoons sugar<br />
1/4 teaspoon salt<br />
1/4 cup ice-cold water<br />
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In a food processor, place the flour, butter, sugar and salt. Pulse 10 times. With food processor running, stream in cold water little at a time until dough comes together. Tip out onto a lightly floured surface, and pull dough together to form a disc. Cover in plastic wrap and refrigerate for 30 minutes.<br />
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Preheat oven to 350 F. Roll dough and cut out large enough circles of dough to fit into bottom and sides of 4-inch tart shells. Place into tart pans and prick bottom and sides. Place tart shells on a cookie pan and bake for 15 minutes. Remove from oven and cool completely on a rack.<br />
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Remove the tart shells from the pans, and place on serving plates. Fill the cooled shells with the prepared pastry cream, then sprinkle the pomegranate arils over the top.<br />
<center>* * * * * * * * * *</center><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxp0K5QB2UMuOfpOz6VZpvzer73I4O4YGY4A1iGNdGBNYjvkeGC2laEBGaO9WTplwoL7GW7EPPJlw3PebdxzcXavh8nI73F49WQ15tetWQCrH__0AH77nGxvQ4tfofsIhqGadK4_439E/s1600/WeekendBlogShowcase.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxp0K5QB2UMuOfpOz6VZpvzer73I4O4YGY4A1iGNdGBNYjvkeGC2laEBGaO9WTplwoL7GW7EPPJlw3PebdxzcXavh8nI73F49WQ15tetWQCrH__0AH77nGxvQ4tfofsIhqGadK4_439E/s400/WeekendBlogShowcase.jpg" width="310" /></a></div><br />
To participate in Weekend Blog Showcase, pick a recipe from a blog other than your own (<a href="http://www.blogger.com/goog_825104882">Tastespotting</a><a href="http://www.tastespotting.com/"> </a>and <a href="http://www.foodgawker.com/">Foodgawker</a> are great places for inspiration), make the recipe and post about it on your own blog, crediting the originating blog with the recipe. Then sign into Mr. Linky. That's all there is to it! <a href="http://www.thibeaultstable.com/">Ann</a> and I look forward to your participation!<br />
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</script>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com9tag:blogger.com,1999:blog-7311351389642938250.post-13800851247837500742010-11-27T17:00:00.001-06:002010-11-27T17:29:14.980-06:00Weekend Blog Showcase: Orange-Scented Macaroons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV61F_te8jAvDRCLXFlDNan1OMB36M60KPI1Bn1nog6ITuicqxPjefunSyhUWWK_F_X8Xx4_qTwBUIlqWixx15GoNnBmy1pmeuxLuefrXiskuMmnwCYm4QePuxzmJCw-hsPDh1ZNB-NWk/s1600/Orange-ScentedMacaroons_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV61F_te8jAvDRCLXFlDNan1OMB36M60KPI1Bn1nog6ITuicqxPjefunSyhUWWK_F_X8Xx4_qTwBUIlqWixx15GoNnBmy1pmeuxLuefrXiskuMmnwCYm4QePuxzmJCw-hsPDh1ZNB-NWk/s640/Orange-ScentedMacaroons_4.JPG" width="640" /></a></div>First, my apologies for missing Weekend Blog Showcase last week. I came down with a horrible cold that had me asleep most of last weekend and a nagging cough that drove the few co-workers who had to work the week of Thanksgiving a bit crazy. Ah well. I'm much better and ready to cook! My thanks to Ann (<a href="http://www.thibeaultstable.com/">Thibeault's Table</a>) for hosting last week!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSWfCG2Ja0ocHyS5LTyEqjKGEG_NL5G9jtSNeW9XnIdr5KWS4Cdu9GIm6RyH6btNxtaFKexg-auy4vVDL-NBX5dQA3AuFZBv6uTwYzKySXz6eEsbs-kJDSWjsb8Qs08_5LB9PdWBuOqc/s1600/Orange-ScentedMacaroons_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSWfCG2Ja0ocHyS5LTyEqjKGEG_NL5G9jtSNeW9XnIdr5KWS4Cdu9GIm6RyH6btNxtaFKexg-auy4vVDL-NBX5dQA3AuFZBv6uTwYzKySXz6eEsbs-kJDSWjsb8Qs08_5LB9PdWBuOqc/s640/Orange-ScentedMacaroons_1.JPG" width="640" /></a></div><br />
I love just about anything almond. So when I came across these on Foodgawker one day, I did a little happy dance inside my head. I hightailed it right over to <a href="http://hungryrabbitnyc.com/2010/09/orange-scented-macaroons/">Hungry Rabbit</a> for the recipe. These delicate little cookies are simple to make and have a wonderful orange-y almond flavor. It's a terrific combination. Ken advises to leave these alone for a couple of days as the flavor improves. I'll take his word for it and pass along the admonition. I know they were amazing as soon as they were cool enough to sample (you know I <i>had</i> to try one). I love these! And I also love Ken's blog. Hungry Rabbit has wonderful photos and great recipes (seems that all my favorite blogs do!) I'll be visiting often. Thank you, Ken!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdNYKD1RqXV-UcITCZo0j1gz6YiY7yrFL3VyFkimyfCrJkTXZUcu6mvddMKAeoVwpFgMB7siFm-gI-wzN1zYWrmQoHm3gOIfjFbUaWdKUHyOGoGNQTVuXVCtFQRRZX-RhDmPatZH0lD8/s1600/Orange-ScentedMacaroons_2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdNYKD1RqXV-UcITCZo0j1gz6YiY7yrFL3VyFkimyfCrJkTXZUcu6mvddMKAeoVwpFgMB7siFm-gI-wzN1zYWrmQoHm3gOIfjFbUaWdKUHyOGoGNQTVuXVCtFQRRZX-RhDmPatZH0lD8/s400/Orange-ScentedMacaroons_2.JPG" width="400" /></a></div><b>Orange-Scented Macaroons</b><br />
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2 large egg whites<br />
1/2 teaspoon pure vanilla extract<br />
1/8 teaspoon pure orange extract <i>(optional)</i><br />
1 pound almond paste, separate into 1 inch pieces<br />
Pinch of table salt<br />
1/3 cup confectioners’ sugar, sifted, plus more for rolling and coating (about 1 cup)<br />
Zest of 2 oranges<br />
1 tablespoon orange liqueur, such as Grand Marnier or Triple Sec<br />
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1. Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats; set aside.<br />
2. Whisk one egg white and extracts in a small bowl until combined, set aside.<br />
3. In the bowl of an electric mixer fitted with the paddle attachment, Add almond paste and salt, beat on medium speed until soft, about 2 minutes. Add egg white mixture and beat to combine, about a minute.<br />
4. Reduce speed to low, add confectioners’ sugar slowly and beat until combined, about 1 minute. Add orange zest and orange liqueur; beat until evenly distributed, about 1 minute.<br />
5. Lightly dust work surface with confectioners’ sugar. Turn dough out onto work surface; roll into 3/4-inch-thick logs (3 or 4), about 18 inches long. Cut each log crosswise into 1/2-inch pieces. Roll each piece into a ball.<br />
6. Lightly beat remaining egg white. Coat each ball with egg white and roll in sugar, tapping to remove excess; transfer to prepared baking sheets. Let stand at room temperature for 30 minutes.<br />
7. Pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until lightly golden, about 15 minutes. Transfer baking sheet to a wire rack and cool completely.<br />
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<i>Yields about 6 dozen</i><br />
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<center>* * * * * * * * * *</center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBPzF1ix2uSP1z4An6tqKFo0QLJuVBSDBG4altdh1DX3w1q01oYwnCZ9GLbZ6X2keXGq0mmzBX5PVAqhtD_HRhrmeZh8n5MWMsSgRuUo3L0q63BiUUgz_F1T7bAnR7SjM-08h-GKwPps/s1600/WeekendBlogShowcase.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBPzF1ix2uSP1z4An6tqKFo0QLJuVBSDBG4altdh1DX3w1q01oYwnCZ9GLbZ6X2keXGq0mmzBX5PVAqhtD_HRhrmeZh8n5MWMsSgRuUo3L0q63BiUUgz_F1T7bAnR7SjM-08h-GKwPps/s400/WeekendBlogShowcase.jpg" width="310" /></a></div>To participate in Weekend Blog Showcase, pick a recipe from a blog other than your own (<a href="http://www.tastespotting.com/">Tastespotting</a> and <a href="http://www.foodgawker.com/">Foodgawker</a> are great places for inspiration), make the recipe and post about it on your own blog, crediting the originating blog with the recipe. Then sign into Mr. Linky. That's all there is to it! <a href="http://www.thibeaultstable.com/">Ann</a> and I look forward to your participation!<br />
<br />
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</script>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com11tag:blogger.com,1999:blog-7311351389642938250.post-84042462722316128692010-11-17T21:23:00.000-06:002010-11-17T21:23:56.640-06:00Eggplant & Garlic Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Yb94juRFELWlxX2TsoNPjw3Z04KLvyBu4AsARU3326I-le2XFspXG3CM7tI1hoyN-rWh-3G98kKA3wvng6DAYK64hUAMgEY1mn4lviVmoYHey76RXhfHLVkgx7zE324eayPb3x7Qyv8/s1600/Eggplant%2526GarlicSalad_5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Yb94juRFELWlxX2TsoNPjw3Z04KLvyBu4AsARU3326I-le2XFspXG3CM7tI1hoyN-rWh-3G98kKA3wvng6DAYK64hUAMgEY1mn4lviVmoYHey76RXhfHLVkgx7zE324eayPb3x7Qyv8/s640/Eggplant%2526GarlicSalad_5.JPG" width="640" /></a></div><br />
When I have a chance to put my feet up for a little bit, I often find myself trolling the food photo sites like Tastespotting and Foodgawker, oohing and aahing over many of the beautiful culinary creations, the gorgeous photography, and the inspiration to expand my own recipe repertoire. This simple but unbelievably delicious recipe is a result of one of those trolling sessions.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEpD2PSwSLkf0l7XmjktKKx0zbo9b42YDZYEgBH_2YEnBPsW5b4VVh3F-P7mEzTiczLZQNKu77QaWCnBMJYHWuZ8uWwBNAq1Oc3YZTiaYmKVCjbXrxSPwEFjdxYHDVSTjTJqjOw2Swh8/s1600/Eggplant%2526GarlicSalad_1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEpD2PSwSLkf0l7XmjktKKx0zbo9b42YDZYEgBH_2YEnBPsW5b4VVh3F-P7mEzTiczLZQNKu77QaWCnBMJYHWuZ8uWwBNAq1Oc3YZTiaYmKVCjbXrxSPwEFjdxYHDVSTjTJqjOw2Swh8/s320/Eggplant%2526GarlicSalad_1.JPG" width="320" /></a></div>Eralda, of <a href="http://thesplitpea.blogspot.com/2009/06/lunch-that-kept-away-vampyres.html">The Split Pea</a> fame, posted this recipe from her parents' native Albania. As a fellow eggplant-lover, I was anxious to give it a try.<br />
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I was unable to locate any Chinese eggplants at my local grocer's but was able to locate some slender Italian aubergines. Perfectly acceptable! I bought two but one sufficed for my meal.<br />
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While Eralda leaves her garlic totally raw, I decided not to mince mine quite so fine, putting the garlic along with the olive oil called for in the dressing into a small ramekin and microwaving the mixture for about 30 seconds. It was just enough to take the "bite" out of the garlic, leaving it a bit softer and mellower. Heating the oil a bit with the garlic also pleasantly flavored the olive oil.<br />
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This is a delicious salad and I will be making it often. Thank you, Eralda!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUyP0N1RDHwBEGU9hVex4eG6zL1npnPPDnX3PIlfQbCv39odhIvmQn-AV8qrVvt7BMuw7ULj91_8HV9dzfxvSNzX67wTaAAj6ZpKEpKQiL8VfQr8vESGM6f0L2woh0lqQEnL4a85bvKbU/s1600/Eggplant%2526GarlicSalad_3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUyP0N1RDHwBEGU9hVex4eG6zL1npnPPDnX3PIlfQbCv39odhIvmQn-AV8qrVvt7BMuw7ULj91_8HV9dzfxvSNzX67wTaAAj6ZpKEpKQiL8VfQr8vESGM6f0L2woh0lqQEnL4a85bvKbU/s320/Eggplant%2526GarlicSalad_3.JPG" width="320" /></a></div><b>Eggplant and Garlic Salad</b><br />
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6-7 small Chinese eggplants (or 2 slender Italian eggplant)<br />
3 tablespoons whole wheat or unbleached flour <br />
1/2 teaspoon salt<br />
1/2 teaspoon black pepper<br />
2 tablespoons canola oil for frying<br />
1 medium garlic clove, very finely chopped<br />
1 tablespoon extra virgin olive oil for drizzling<br />
1 teaspoon red wine vinegar<br />
1/2 teaspoon salt for sprinkling the salad <i>(Eralda used fleur de sel, so I did, too. Perfection!)</i><br />
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Wash, remove ends, and slice the eggplants lengthwise (1/4 inch). Mix the flour, salt, and pepper into a dish or pie plate. Heat the canola oil in a large skillet. Toss the eggplant slices in the flour mixture.<br />
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When the oil is hot, add the eggplant slices in on layer. Cook on high heat (the higher the temperature of the oil the less oil they will absorbe) until brown on each side, about 1 minute or less per side. To test for doneness, pierce with a fork. If the fork is easily inserted, the eggplant is done.<br />
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Remove eggplant from heat and drain on paper towels. Arrange on a plate, sprinkle with the garlic*, salt, and drizzle with the olive oil and the vinegar.<br />
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*Alternatively, put the minced garlic and olive oil in a ramekin and microwave for 20 - 30 seconds. Remove from microwave and whisk in the red wine vinegar. Season the cooked eggplant with salt & pepper, and drizzle the garlic, olive oil & red wine vinegar dressing over the plated eggplant. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMNYccN-NirN5sRS7iLAdKCvuvJQnXDZBh5RswW2F9loqTzc008_3pnGJV8M06REc0rnZIo8piYIeohxE9-IdpupBRVeF4AMiPrjKD5oaAMs2GZ_37dYHKLZZDC4JXwdiJ_J-fjqdJaQ/s1600/Eggplant%2526GarlicSalad_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMNYccN-NirN5sRS7iLAdKCvuvJQnXDZBh5RswW2F9loqTzc008_3pnGJV8M06REc0rnZIo8piYIeohxE9-IdpupBRVeF4AMiPrjKD5oaAMs2GZ_37dYHKLZZDC4JXwdiJ_J-fjqdJaQ/s320/Eggplant%2526GarlicSalad_2.JPG" width="320" /></a></div>Lori (All That Splatters)http://www.blogger.com/profile/04222029612869859956noreply@blogger.com5tag:blogger.com,1999:blog-7311351389642938250.post-59404859282949760272010-11-13T16:36:00.000-06:002010-11-13T16:36:00.106-06:00Weekend Blog Showcase: Homemade Almond Joys (sort of...)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZAhVC6nwCHhyfVV91r0NaC_awTNMnEa1b6E0mCBXysqnoKn0YznZaPPjFETMd41hoj3EDfJ6h3oqAsJx82za_zjFMCosj01Gl0Kop2GS38DOJiBOxII2EqubcdhgmB9mTqNtbDT6q64/s1600/AlmondJoy_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZAhVC6nwCHhyfVV91r0NaC_awTNMnEa1b6E0mCBXysqnoKn0YznZaPPjFETMd41hoj3EDfJ6h3oqAsJx82za_zjFMCosj01Gl0Kop2GS38DOJiBOxII2EqubcdhgmB9mTqNtbDT6q64/s640/AlmondJoy_4.JPG" width="640" /></a></div>We've made it to the weekend! And that means it's time for Weekend Blog Showcase. Join Ann (<a href="http://www.thibeaultstable.com/">Thibeault's Table</a>) and me in showcasing some of the best recipes of our fellow foodie bloggers. <br />
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This week, I attempted a recipe I found at <a href="http://www.joythebaker.com/blog/2010/10/homemade-almond-joy/">Joy the Baker</a>. She has created a homemade version of my very favorite candy bar, Almond Joy. Her post for this delectable sweet contains great step-by-step photos (<i>great</i> photos, by the way), and a wonderful sense of humor. My completed version of her recipe turned out to look more like Almond Joys on steroids, so my try at them resulted in only about 20 candy bars instead of her 30. Ah well. They are delicious, the perfect homage to my candy bar of choice. Thank you, Joy!<br />
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<b>Homemade Almond Joy</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDFg9Z8p8JyCZwCw0xdc-5rcwGttdGuMBphzqApQr37Pm91rVK6T5eGCrsm2IrAzK3BJiySh1Zvj99-_9vO-37D-CKIJQvnYAivSqCfQEVsCUv6N2gFV_JRZgrDicHzU8fS_1HJQuXyU/s1600/AlmondJoy_2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDFg9Z8p8JyCZwCw0xdc-5rcwGttdGuMBphzqApQr37Pm91rVK6T5eGCrsm2IrAzK3BJiySh1Zvj99-_9vO-37D-CKIJQvnYAivSqCfQEVsCUv6N2gFV_JRZgrDicHzU8fS_1HJQuXyU/s400/AlmondJoy_2.JPG" width="400" /></a></div><i>(Source: recipe found on <a href="http://www.joythebaker.com/blog/2010/10/homemade-almond-joy/">www.joythebaker.com</a>)</i><br />
<i>Yield: makes about 30 little bars</i><br />
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7 ounces sweetened condensed milk<br />
1 cup powdered sugar<br />
1 tablespoon pure vanilla extract<br />
pinch of salt<br />
2-1/2 cups unsweetened flaked coconut<br />
30 raw almonds<br />
about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips<br />
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Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.<br />
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In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut. The mixture will be thick. Place mixture in the freezer for 30 minutes for tom make the mixture easier to work with.<br />
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Line a baking sheet with parchment paper. Remove the coconut mixture from the freezer. With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick. Press the logs together very well so they don't crack when dipped. Place the log on the lined baking sheet and continue until all of the coconut mixture is gone. Rinse hands occasionally if they get too sticky. Press an almond on top of each coconut log. <i>(I pressed the almond into the mixture a bit.)</i> It might not completely stick. That's ok. Place the baking sheet in the fridge to chill while you melt the chocolate.<br />
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Place a medium pot with two inches of water over a medium flame. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water. Stir the chocolate as it melts. nbsp;Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water. <i>(I melted the chocolate in a bowl in the microwave. I started with 1-1/2 minutes at High power, and continued at 10 second intervals, until the chocolate was thoroughly melted.)</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYqH54KSh-l9jsuSFqONc9WtxJ7p0A4h50kEFTbSDwPvsW5uJEOUUj_BzHR1WgY9o9KfFP664tzieKUl3iMtOzufLwDsvP_Lv4HbGwfX3VyO-WUTlTZDNd74HkA3vjeVcPhDnHhDyGjk/s1600/AlmondJoy_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYqH54KSh-l9jsuSFqONc9WtxJ7p0A4h50kEFTbSDwPvsW5uJEOUUj_BzHR1WgY9o9KfFP664tzieKUl3iMtOzufLwDsvP_Lv4HbGwfX3VyO-WUTlTZDNd74HkA3vjeVcPhDnHhDyGjk/s400/AlmondJoy_3.JPG" width="400" /></a></div><br />
Remove the coconut candies from the fridge. Place one coconut almond log on a fork. Use a spoon to scoop a bit of chocolate over the almond. This will help the almond stick to the candy and not fall off during dipping.<br />
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Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate gets thick, just turn on the flame and heat slightly. <i>(I used a candy-dipping utensil for a bit more ease of use.)</i><br />
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Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature. If you need to layer the candy in a container, use waxed paper to separate the layers.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHm7NBsfJDUumJsaU6vy7wTbTEb0FuIqowaZ1Qxw78lIFMsY_hStG1ZaR-4EfBK0DwVX00rv4IJegURNO6-8spA2y6MDbDUXXHRWyfMYCFPnn45FqpfdET380L1UWGsc9-2Qug9-v_hxI/s1600/WeekendBlogShowcase.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHm7NBsfJDUumJsaU6vy7wTbTEb0FuIqowaZ1Qxw78lIFMsY_hStG1ZaR-4EfBK0DwVX00rv4IJegURNO6-8spA2y6MDbDUXXHRWyfMYCFPnn45FqpfdET380L1UWGsc9-2Qug9-v_hxI/s400/WeekendBlogShowcase.jpg" width="310" /></a></div><br />
To participate in Weekend Blog Showcase, make a recipe from another blog, post about it on your blog, and reference the blog you are showcasing. Place the WBS logo on your post and sign into Mr. Linky. That's all there is to it!<br />
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